Skewers & Tuna

CHILDREN’S RECIPE: Parmesan Cauliflower Skewers with Cauliflower and Celery Root Velouté
Ingredients:
4 tbsp Olive Oil
½ head Cauliflower, florets
12 Cherry Tomatoes
2 tbsp Parmesan Cheese, grated
¼ cup Bread Crumbs
½ tbsp Garlic Powder
12 Mozzarella Balls, small
Celery Root and Cauliflower Velouté, from family recipe
Pea Tops to garnish

Method of Preparation:
Put olive oil in a hot pan, once oil is hot place the cauliflower in the pan. Let it get crispy then add the tomatoes, parmesan, bread crumbs, garlic powder and mix together. Take the skewers and put a cauliflower, mozzarella ball and the cherry tomato every other one three of each. Dress plate with the Cauliflower Velouté, top with skewers and garnish with pea tops.

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FAMILY RECIPE: Seared Yellow Fin Tuna, Cauliflower and Celery Root Velouté, Wild Ramps
Cauliflower Velouté:
Ingredients:
¼ cup Olive Oil
1 cup Cauliflower Stems
1 cup Celery Root, diced
2 cloves Garlic
1 Leek, sliced
1 qt Water
Salt to taste

Method of Preparation:
Put oil in a hot pot, once oil is hot, add cauliflower, celery root, garlic, leeks and cook until soft. Add water and salt. Cook until soft and purée.

Ingredients:
3 tbsp Olive Oil
2 fillets Yellow Fin Tuna, 6 oz each
Salt to taste
6 Wild Ramps
½ Lemon, halved and juice of
Pea Tops to garnish
Roasted Cauliflower, from children’s recipe

Method of Preparation:
To prep the ramps, separate the bulb from the greens. Wash very well. Season the tuna with salt. The tuna should be two inches thick, to serve rare. In a hot pan add the olive oil, once hot add the tuna and cook each side until all the sides are seared. Remove the tuna, in the same pan toss the ramps and cook for just a minute with lemon half.

On a plate spread the Cauliflower Velouté and top with the sliced tuna, dress plate with ramps, pea tops and roasted cauliflower. Squeeze lemon and serve.

Noodles & Salmon

CHILDREN’S RECIPE: Broccoli Heart Noodles with Cherry Tomato Sauce
Ingredients:
2 Broccoli Hearts, peeled and shredded
2 pints Cherry Tomatoes, halved
1 Shallot, diced
1 clove Garlic
5 leaves Basil, torn
Parmesan Cheese to garnish
Salt, Pepper to taste

Method of Preparation:
Peel the broccoli hearts and shred to make noodles. Blanch in salted water until tender. In a hot pan, cook tomatoes, shallots and garlic in olive oil until tomatoes begin to break down and become pulpy, mash ingredients. Add freshly torn basil leaves, season with salt and pepper and garnish with cheese to serve.

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FAMILY RECIPE: Grilled Salmon with Baby Potatoes and Broccoli Pesto
Ingredients:
1 fillet Salmon, 7 oz
½ tbsp Togarashi
1 tsp Salt
1 tbsp Olive Oil
2 cups Broccoli Florets, blanched
½ cup Macadamia Nuts
½ cup Parmesan Cheese
1 Lime, juice of
1 clove Garlic, chopped
¼ cup Olive Oil
¼ cup Water
Sea Salt, Ground Pepper to taste
2 cups Baby Potatoes
1 sprig Rosemary
1 Bay Leaf
2 tbsp Olive Oil
Pinch of Togarashi
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
Season salmon with togarashi and salt; sear in a hot pan. Then cook in oven at 350F for 7-8 minutes. Blanch the broccoli in salted boiling water and cool in an ice bath.  Place the broccoli in a blender with nuts, lime juice, garlic and cheese, puree until smooth.  Slowly add the oil and water until a paste forms, season. Blanch the potatoes in water until just fork tender.  Transfer cooked potatoes to a fry pan and cook with the rosemary, bay leaf, togarashi and olive oil. Season and let cook until golden brown, finish with butter. Top salmon with pesto; serve with potatoes.