Chips & Salmon

CHILDREN’S RECIPE: Ricotta and Mushroom Chips
Mushroom Puree:
Ingredients:
2 tbsp Olive Oil
1 cup Onion, chopped
1 clove Garlic, smashed
6 Mushrooms; Button or Shiitake, destemmed, sliced
2 cups Water
½ tbsp Thyme
2 tbsp Salt

Method of Preparation:
In a hot pot, sauté the onions and garlic until opaque, the eventual caramelization will give your puree a buttery flavor. Then add the mushrooms. Add the water, thyme and salt. Let simmer for 10 minutes, puree.

Mushroom Chips:
Ingredients:
6 Mushrooms; Button or Shiitake, destemmed, sliced thin
3 cups Olive Oil
2 cups Mushroom Puree
1 cup Ricotta Cheese

Method of Preparation:
Bring the olive oil up to 350F and fry mushroom slices until they are crispy. TIP: Save the mushroom oil to top pasta for a delicious meal another day.

Mix the Mushroom Puree and ricotta to make dip. Place the dip in a bowl and serve with mushroom chips.

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FAMILY RECIPE: Salmon with Mushroom Sauce and Pickled Mushrooms
Ingredients:
2 cups Sugar
2 cups White Wine Vinegar
2 cups Water
4 tbsp Caraway Seeds
4 tbsp Cumin Seed
4 tbsp Fennel Seed
4 tbsp Coriander
1 tbsp Red Pepper Flakes
2 tbsp Salt
3 Mushrooms; Button or Shiitake, sliced
2 fillets Salmon, 6 oz each
2 tbsp Olive Oil
2 cups Baby Lettuce; any variety

Method of Preparation:
Put the sugar in a sauce pan and caramelize to a deep amber brown. Add the vinegar, all spices, salt and the water. Let it steep for 15 minutes. Add mushrooms and refrigerate overnight. Sauté all sides of salmon in olive oil. Dress lettuce with pickling liquid, top with mushrooms and serve with salmon.

Hummus & Hash

CHILDREN’S RECIPE: Roasted Red Bell Hummus
Ingredients:
1 Red Bell Pepper, roasted and sliced
2 cups Chick Peas
½ cup Vegetable Stock
3 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 loaf of Pita Bread
1 tsp Salt

Method of Preparation:
Pour chickpeas into a blender. Add vegetable stock and roasted bell peppers to the blender. Blend on high. Pour extra virgin olive oil and lemon juice to the blender and blend on low. Cut up the pita and plate.

To make Roasted Peppers, place pepper on gas burner set on high, once skin is charred, place in container sealed with plastic wrap to steam. Peel off skin.

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FAMILY RECIPE: Ham and Roasted Red Pepper Hash
Ingredients:
2 Potatoes, crispy; boiled, chopped and pan fried
½ cup Ham, chopped
2 Red Bell Peppers, roasted
¼ cup White Onion, chopped
2 small Carrots, blanched and sliced
½ cup White Button Mushrooms, roasted
¼ cup Cauliflower, roasted
2 tbsp Lemon Juice
1 tsp Sherry Vinegar
Fresh Herbs to taste

Method of Preparation:
To blanch carrots, add to cold salted water, bring to simmer, strain and let sit at room temperature. This will keep your root vegetables from overcooking and losing nutrients. Boil, chop and pan fry potatoes. Then add ham and white onion to the crispy potatoes. Add carrots and let cook. Add roasted white button mushrooms, roasted cauliflower and roasted red bell peppers to the pan. Pour lemon juice and sherry vinegar and fresh herbs to the pan.

Cucumber Soup & Tempura Oysters

CHILDREN’S RECIPE: Chilled Cucumber Soup with Crispy Zucchini
Ingredients:
1 Seedless Cucumber, sliced
½ cup Honeydew Melon, chopped
1 Zucchini, cut into sticks
Tempura Batter, from family recipe

Method of Preparation:
Purée the melon and the cucumber. Place in a bowl. Cut the zucchini into sticks. Mix the ingredients to make the tempura batter. With the tempura batter dredge the zucchini and fry until crispy and use as a garnish for the cold soup.

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FAMILY RECIPE: Cucumber Salad with Tempura Oysters
Cucumber Salad:
Ingredients:
1 Seedless Cucumber, sliced
3 Red Radishes, sliced
2 Scallions, sliced
¼ cup Cilantro
1 oz Pea Tops

Salad Dressing:
Ingredients:
1 Chili Pepper
1 tbsp Garlic, chopped
¼ cup Vinegar
¼ cup Sugar
½ cup Fish Sauce
1 Lime, juice of

Method of Preparation:
Slice the cucumber into very thin coins, place in a bowl with the scallions, cilantro, radish, pea tops and mix with dressing.

Tempura Batter:
Ingredients:
½ cup Club Soda
½ cup Potato Starch
2 Eggs
½ tsp Baking Powder

Tempura Oysters:
Ingredients:
9 Oysters
½ cup Soybean Oil
½ cup Seaweed Salad

Method of Preparation:
Shuck the oysters, keep the shells. Place the shucked oyster in a bowl. Dredge the oyster in the tempura batter twice and place in hot soybean oil to cook. Do not cook too long. Drizzle plate with Cucumber Soup, top with Cucumber Salad, rest oyster shells on top and fill with seaweed salad and Tempura Oysters.

Soup & Prawns

CHILDREN’S RECIPE: Strawberry Soup with Crispy Goat Cheese
Ingredients:
½ cup Champagne Vinegar
¼ cup Sugar
½ cup Pomegranate Juice
½ cup Onion, minced
1 cup Strawberries, sliced

Method of Preparation:
Over a medium heat, add sugar and champagne vinegar. When sugar melts, add pomegranate juice, onion and strawberries. When the strawberries are soft put into a blender. Blend to a smooth consistency and return to original pot and put back on low heat. 

Crispy Goat Cheese:
Ingredients:
1 block Goat Cheese, ¼” diced
1 Egg
½ cup Potato Starch
1 tbsp Baking Soda
2 tbsp Club Soda
¾ cup Olive Oil

Method of Preparation:
Cut the goat cheese into ¼” pieces. In a bowl combine, cornstarch, baking soda, and egg, mix. Add club soda for a tempura batter. Tip cheese into batter and pan fry in oil until brown. Pour the soup into a bowl and top with cheese to serve.

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FAMILY RECIPE: Strawberry Glazed Prawns and Brussels Sprout Slaw
Strawberry Glazed Prawns:
Ingredients:
8 Shrimp, deveined with tails
3 tbsp Olive Oil
Strawberry Soup, from children’s recipe

Method of Preparation:
Place shrimp on wooden skewers, 4 on each. Heat oil in a pan and once hot, add shrimp and cook for 2 minutes on each side. Remove shrimp from pan and set aside. Keep pan on the heat until its hot. Once it is hot, remove the pan from the heat and pour in a coating of the strawberry soup. This will cause a sizzling action, immediately place shrimp back in pan. Put the pan back onto medium heat. Baste shrimp in the glaze 2 minutes on each side. Remove from pan and place on slaw.

Brussels Sprout Slaw:
12 Brussels Sprouts, shredded
¼ cup Champagne Vinegar
¼ cup Extra Virgin Olive Oil
Pinch of Salt, Pepper
¼ cup Pine Nuts, toasted
2 tbsp Parmesan Cheese, grated


Method of Preparation:
Combine oil, vinegar, salt and pepper to make vinaigrette. Mix with shredded brussels sprouts.   Garnish with parmesan cheese and pine nuts. Top with shrimp skewers and strawberry glaze.

Mac n' Cheese & Bisque

CHILDREN’S RECIPE: Carrot Mac n’ Cheese
Ingredients:
4 oz Elbow Noodles
4 oz Carrot Bisque, from family recipe
2 oz Goat Cheese
Panko Bread Crumbs to garnish


Method of Preparation:
Put cooked noodles in a steel bowl, on low heat. Add goat cheese and carrot a purée. Mix well. Serve in a bowl and dust the top with panko bread crumbs.

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FAMILY RECIPE: Ginger and Carrot Bisque, Crispy Goat Cheese
Ingredients:
2 lbs Carrots, peeled and diced
2 qts Water
3 tbsp Olive Oil
4 Shallots, chopped
1 Onion, chopped
1 tbsp Ginger, sliced
4 Scallions, white section only, sliced
4 Garlic Gloves, minced
4 oz Unsalted Butter

Method of Preparation:
Bring carrots to a boil. In a four-quart pot cook olive oil, shallots, onion, ginger, white of the scallions and garlic. Add water from carrots as vegetable stock. Then add carrots and cook until tender. Purée while adding butter.

Crispy Goat Cheese:
Ingredients:
4 oz Goat Cheese
4 oz Flour
2 Eggs, whisked
2 cups Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Cut the goat cheese into ¼” pieces. Dredge them in the flour, egg and last the bread crumbs. Bring the olive oil up to 300F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese.