Torte & Scallops

CHILDREN’S RECIPE: Easy Plum Torte with Whipped Cream
Ingredients:
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Method of Preparation:
Heat oven to 350 degrees. Cream the sugar and butter in a bowl then add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Allow to cool slightly and serve topped with Whipped Cream.

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FAMILY RECIPE: Sea Scallops with Stone Fruit Jam
Ingredients:
1 cup Red wine
1 Orange, juice and zest
2 tbsp Sugar
Small Piece Minced Ginger
6 each Black Plum/peeled and diced
1 each firm but ripe peach peeled and diced
2 firm but ripe Apricot Peeled and diced
Minced thai basil
Aged Balsamic

Method of Preparation:
Reduce the red wine, sugar, orange juice, & ginger by ½ then add fruit& cook until the moisture is out.  Add basil at the end. Sauté Large Sea Scallops. Plate on top of jam and finish with drizzle of balsamic.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved

 
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

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FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled

Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

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FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Soup & Striped Bass

CHILDREN’S RECIPE: Mushroom Soup with Cold Ricotta
Ingredients:
6 Shiitake Mushrooms, cubed
1 oz Porcini Mushrooms, sliced
½ Red Onion, sliced
1 clove Garlic, crushed
2 cups Water
1 oz Soy Sauce, low sodium
2 oz Ricotta Cheese

Method of Preparation:
In a hot saucepan, roast the mushrooms. Add the onions, garlic and cook until mushroom are golden brown. Then add the water and soy sauce. Bring to a boil and blend. Serve the soup in a bowl with a dollop of cold ricotta.

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FAMILY RECIPE: Striped Bass with Mushroom Soup and Roasted Mushroom Salad
Ingredients:
5 oz Striped Bass, skin on
6 Shitake Mushrooms, cubed
2 Asparagus, peeled and diced
1 Small Red Onion, diced
5 sprigs Parsley, chopped
1 oz Butter
2 oz Olive Oil
Salt to taste
Mushroom Soup, from children’s recipe

Method of Preparation:
In a hot pan add the olive oil, mushrooms and cook until golden brown. Add the asparagus and cook with mushrooms for a minute. Then onions. Place into a bowl and fold in butter and parsley. Season flesh side of bass, and sear skin side down in a hot pan until the flesh is almost white; then flip and finish quickly. Be sure your bass is very dry so it won’t stick and the desired crispiness will be achieved.  Plate over Mushroom Salad and top with Mushroom Soup as the sauce.

Succotash & Soup

CHILDREN’S RECIPE: Sweet Corn Succotash

Ingredients:
1 small Red Onion, diced
2 tbsp Unsalted Butter
1 Potato, diced
2 cups Corn
1 cup Chicken Stock
2 Tomatoes, diced
1 Lemon, juice of
Salt, White Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 2 cobs. In 1 tablespoon of butter, sweat the onions for a few seconds until they are translucent, add potatoes. Once the potatoes start to get soft, add the corn and the remainder of the butter. Add the stock and simmer on low heat until every ingredient is tender. Add the tomato, warm gently, season to taste with a squeeze of lemon, salt, pepper. Serve the finished succotash in a soup bowl.

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FAMILY RECIPE: Diver Harvested Scallops and Corn and Coconut Soup
Ingredients:
3 cups Corn
1 oz Butter
½ cup Onion, diced
1 clove Garlic
1 sprig Thyme
1 cup Chicken or Vegetable Stock
1 cup Chardonnay
1 cup Heavy Cream
1 qt Coconut Milk, unsweetened
1 tbsp Olive Oil
4 Scallops
Salt, Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 8 cobs. The cob may be used in the vegetable stock for this soup. Sweat the corn, onion and garlic in a heavy bottomed pan in the olive oil and butter for three minutes without color. Add the thyme and stir for two minutes. Cover with a lid, reduce the heat and cook for 5 minutes stirring occasionally. Add the wine and bring to a boil, simmer for 5 minutes until the wine is reduced by half. Add the cream, coconut milk and stock, return to a boil. Reduce the heat and simmer for a further 20 to 25 minutes until the corn is tender.

Season both side of the scallops and sear in a hot non-stick pan for 2 minutes, until they start to get brown; flip & cook for an addition minute, the scallops should be a little undercooked so they can continue cooking in the soup. Put soup in blender, start blending slowly, as soup is hot. Season with salt and pepper. Place a scallop in the center of the soup bowl & pour the hot soup into the bowl.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Broccoli Sauce:
Ingredients:
3 tbsp Olive Oil
1 cup White Onions, diced
2 cups Broccoli Stems, sliced 1” pieces
1 tbsp Curry Powder
1 cup Vegetable or Chicken Stock
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
In a pot add the olive oil, sear the broccoli stems, and add the onion. Cook for about 3 minutes until onions are translucent. Then add the curry powder, steep until the vegetables are coated.  Add stock. Simmer for 5 minutes. Then blend in a blender. Put back in the pot, add butter and season to taste.

Noodles:
Ingredients:
½ box Angel Hair Pasta
Crispy Broccoli, from family recipe

Method of Preparation:
In a pot of salted boiling water add pasta, cook, strain and return to pot. Fold the broccoli sauce and the noodles together.  Garnish with Crisp Broccoli.

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FAMILY RECIPE: Spiced Yellow Fin Tuna with Crispy Broccoli
Crispy Broccoli:
Ingredients:
1 cup Broccoli, florets
2 oz Flour
¼ tsp Baking Powder
½ oz Curry Powder
1 tsp Sea Salt
6 oz Olive Oil

Method of Preparation:
Mix all dry ingredients. Coat the broccoli tops with the flour mixture. Place the broccoli, floret side down, in hot oil and cook until crispy.

Spiced Yellow Fin Tuna:
Ingredients:
5 oz loin Yellow Fin Tuna
½ oz Korean Hot Pepper Powder
½ oz Smoked Paprika
½ oz Paprika
½ oz Curry
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil
Broccoli Sauce, from children’s recipe
Fresh Pea Tops to garnish
1 Meyer Lemon, juice of


Method of Preparation:
Mix all seasonings and spread on a flat dish. Lay the tuna on the dry seasoning mixture and coat both sides. In a hot pan sear the tuna in the oil. Place the broccoli sauce on a plate, arrange Crispy Broccoli, slice the tuna and layer it on top. Garnish with pea tops. Finish with lemon juice.

Polenta Fries & Hummus

CHILDREN’S RECIPE: Pumpkin Polenta Fries
Ingredients:
3 cups Vegetable Broth
1 cup Polenta
1 tbsp Butter
1 cup Pumpkin Purée, canned
1 cup Mozzarella and Cheddar Cheese, shredded
Pinch of Salt, Pepper
3 tbsp Polenta; for dusting
2 tbsp Canola Oil

Method of Preparation:
Heat broth and slowly add polenta, add butter, salt, pepper and cook until almost completely dry. Fold in pumpkin purée and cheese. Season with salt and pepper. Spread out on a cookie sheet tray. Allow cooling to room temp. Cut into ½” fries and roll in polenta. Sauté in a pan with canola oil, add butter to pan to brown. Dry on paper towel. Serve with dip of choice.

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FAMILY RECIPE Pumpkin Hummus
Ingredients:
1½ cup Chickpeas
1 cup Pumpkin Purée, canned
2 tbsp Tahini
2 cloves Garlic, sliced
Pinch of Cumin
Pinch of Zaatar Spice
2 tbsp Extra Virgin Olive Oil

Method of Preparation:
Blend all ingredients Add oil slowly while blending for a smooth hummus. Put in serving bowl, top with olive oil and herbs. Serve with pita bread.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. 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 or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Tomato Salad Two Ways

CHILDREN’S RECIPE: Tomato & Watermelon Salad
Ingredients:
3-4 Heirloom Tomatoes, in assorted colors; ¾” diced
1 Seedless Cucumber, peeled and ¾” diced
1 cup Seedless Watermelon, ¾” diced
1 Avocado, pitted and ¾” diced
3 tbsp Extra Virgin Olive Oil


Method of Preparation:
Alternate tomato, cucumber, watermelon and avocado on plate. Sprinkle with oil.

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FAMILY RECIPE: Tomato Basil Salad with Balsamic Dressing
Ingredients:
2 Tomatoes, sliced
4 oz Mozzarella Cheese, sliced
2 oz Shallot, sliced
2 oz Fennel, sliced
1 tbsp White Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Basil, Mint to garnish

Method of Preparation:
Build salad with tomato and mozzarella slices, shallots and fennel. Drizzle oil and vinegar over salad and garnish with mint and basil.