Curd Potatoes & Roasted Chicken

CHILDREN’S RECIPE: Mozzarella Curd Potatoes
Ingredients:
3 Yukon Gold Potatoes, peeled
2 tbsp Salt
2 cups Milk
3 tbsp Butter
1 cup Mozzarella Curd

Method of Preparation:
Place potatoes in a large pot and season heavily. Simmer until potatoes are cooked through. Drain thoroughly. Rice the potatoes and put back in the large pot. In a separate pot, combine milk and butter until butter is dissolved; do not boil. Add mixture to the potatoes. Stir aggressively. Once the potatoes are smooth, fold in mozzarella curd and continue to stir until cheese is melted and potatoes become stringy.

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FAMILY RECIPE: Roasted Half Chicken with Mozzarella Curd Potatoes, Asparagus and Truffled Jus
Ingredients:
2 halves Boned Chickens
Salt, Pepper to taste
1 tbsp Rosemary, chopped
1 tbsp Garlic, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil
½ Lemon, juice of
6 spears Asparagus, blanched
½ cup Extra Virgin Olive Oil
¼ cup Lemon, juice of
¼ cup Shallot, minced
Salt, Pepper to taste
1 cup Chicken or Veal Jus
¼ cup Truffles, chopped
2 tbsp Butter
Mozzarella Curd Potatoes, from children’s recipe

Method of Preparation:
In a small mixing bowl, combine rosemary, garlic, thyme and olive oil. Place on chicken and allow to marinate for at least 30 minutes. Season chicken liberally with salt and pepper; spoon more marinade over chicken and drizzle with lemon juice. Cook skin side down in a large sauté pan over medium high heat. Once golden brown, flip and bake at 400F for 6-7 minutes. Once chicken is cooked, removed from heat and allow to rest. Slice before serving. For the lemon shallot vinaigrette, combine olive oil, lemon juice and shallots in a small mixing bowl. Season to taste. Add asparagus to the pan from the chicken and cook over medium high heat until roasted. Remove from heat and toss with vinaigrette. In a small saucepot, combine chicken jus and truffle. Bring to a simmer over medium heat and slowly whisk in butter. Keep warm for serving. Plate potatoes, chicken, drizzle with truffle jus and top with asparagus.

Sushi & Chicken

CHILDREN’S RECIPE: Cucumber Sushi
Soy Dipping Sauce:
Ingredients:
½ cup Soy Sauce
1 clove Garlic, chopped
1 tbsp Ginger, chopped
2 tbsp Orange Juice
1 tbsp Rice Vinegar

Method of Preparation:
Combine soy sauce, garlic, ginger, orange juice, and rice vinegar in a bowl with a whisk and serve on the side as a dip.  

Cucumber Sushi:
Ingredients:
1 English Cucumber, hollowed out
½ cup Sushi Rice
1 tbsp White Mirin
1 tbsp Rice Wine Vinegar
1 cup Green Pepper, diced
1 cup Red Onion, diced
1 cup Carrot, diced

Method of Preparation:
Cut off the ends of the cucumber and hollow out the seeds.  Season rice with mirin and vinegar.  Mix with the vegetables and any desired seasoning.  Fill the cavity of the cucumber with the rice mixture and slice into discs that resemble sushi.  Serve with Soy Dipping Sauce on the side.

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FAMILY RECIPE: Chicken Banh Mi
Ingredients:
2 Chicken Breasts, grilled
¼ English Cucumber, sliced thin
Salt, pinch of
2 cups Green Pepper, shredded
2 cups Red Onion, shredded
2 cups Carrot, shredded
1 tbsp Soy Dipping Sauce, from children’s recipe
2 Hoagie Rolls, sliced and toasted
3 tbsp Sweet Chili Sauce
¼ tsp Cilantro
2 Jalapeno Peppers, sliced (optional)

Method of Preparation:
Start by cooking the chicken breasts by any means of your liking e.g., grill, poach, roast. Slice the cucumber as thin as possible, sprinkle with a small amount of salt and set aside.  Shred the vegetables and mix with the Soy Dipping Sauce as a marinade.  Toast the roll and assemble by smearing the inside of the roll with the sweet chili sauce, place the cucumbers on the bottom.  Slice the chicken and add to the sandwich with marinated vegetables and cilantro.

Puree & Chicken Thighs

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peaches
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Nutmeg, Ginger or Sage to taste; as baby’s palate develops

Method of Preparation:
Rinse peaches and place in boiling water for 1-2 minutes. Place in an ice bath, peel and remove pit. Place in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, nutmeg, ginger or sage may be added as baby progresses.

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FAMILY RECIPE: Chicken Thighs with Peaches, Farro, Swiss Chard, Sage and Honey
Ingredients:
6 Chicken Thighs
2 tbsp Vegetable Oil
Salt, Pepper to taste
1 tbsp Lemon Juice
1 tbsp Thyme
1 tbsp Butter
3 tbsp Blended Oil
2 cups Onions, julienned
½ cup Shiitake Mushrooms, sliced
3 cups Farro/Barley, boiled
½ cup Swiss Chard, sliced
2 tbsp Honey
1tbsp Sage, sliced
1 cup Almonds, toasted
2 cups Peaches, pitted and sliced
2 tbsp Sherry Vinegar

Method of Preparation:
Preheat oven to 400F. Season the skin of the thighs with salt and pepper and add the vegetable oil to a hot sauté pan. Next place the chicken thighs skin side down into pan and place in the oven. Cook 10 to 12 minutes or until fully cooked. Remove the pan from the oven and add the lemon juice, thyme, and butter to the pan. Next, flip the chicken thighs and let rest until ready to serve.

In a hot pan, add oil, then onions and cook until soft. Add mushrooms, swiss chard, and honey. Then sprinkle sage, toasted almonds and add peaches. Cook until peaches are tender. Serve with the chicken thighs.