Pasta & Fisherman's Pie

CHILDREN’S RECIPE: Pumpkin Pasta
Ingredients:
4 oz Orecchiette Pasta
1 Garlic Clove
2 oz Cleaned Leeks
4 oz Canned Pumpkin
1 oz Yogurt
4 oz Water
2 oz Corn Oil
2 oz Aged Goat Cheese (Coach Farm Grading Stick) Graded
4 Baby Pumpkins

Method of Preparation:
Cut the top off the pumpkin and spoon out the seeds. Rub the pumpkin with corn oil inside and out. Roast in the oven for 20 minutes until soft. In a hot pot add the corn oil, then the leeks, garlic. Cook until soft. Then add the pumpkin water and cook for 5 minutes then puree. Cook the pasta at the same time. Strain the pasta. Fold the pasta and puree together. Add the yogurt mix and add the cheese. Fill the baby pumpkin with the pasta.

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FAMILY RECIPE: Pumpkin Peekytoe Crab Fisherman’s Pie in Baby Pumpkins
Ingredients:
1 lb Peekytoe Crab
1 clove Minced Garlic
4 oz Pumpkin Purée from the Puree
1 Roasted Tomato
1 sprig of Thyme
1 sprig Tarragon
Salt and Pepper
1 oz Olive Oil
2 oz Sour Cream
2 oz Grading Cheese

Method of Preparation:
Remove the lobster meat cut into small pieces and cook in with the puree. Cut the tomato in to quarters and roast in a pan with olive oil and the thyme until soft. Then dice. Add to the Lobster puree. Last add the sour cream. Spoon in to the baby pumpkin. Top with goat cheese.  

Pasta & Red Daal

CHILDREN’S RECIPE: Lentil Pasta with Brown Lentils, Peas and Tomato
Ingredients:
1 tbsp Butter
½ cup Plum Tomatoes. diced
½ cup Peas
1 cup Brown Lentils, boiled and strained
Salt, Pepper to taste
½ lb Lentil Pasta, cooked
¼ cup Vegetable Broth
1 tbsp Parmesan Cheese, grated

Method of Preparation:
Sauté tomatoes, peas and lentils with butter. Season with salt and pepper. Add pasta and vegetable broth. Stir, add parmesan cheese and allow to heat through. Serve and garnish with parmesan cheese.

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FAMILY RECIPE: Red Lentil Daal with Lentil Crackers
Ingredients:
2 tbsp Coconut Oil
1 small Onion, thinly sliced
2 cloves Garlic, thinly sliced
1 Red Chili, minced
1 tbsp, Ginger, minced
1 tbsp Cilantro Stems, chopped
1 ½ cups Red Lentils
1 tsp Garam Masala
2 cups Coconut Milk
2 cups Vegetable Broth
Salt, Pepper to taste
Cilantro Leaves to garnish
Lentil Crackers to garnish

Method of Preparation:
Sauté onion, garlic, chili and spices in coconut oil for a minute or two until fragrant and softened. Add Lentils, coat with spice mixture. Add coconut milk and vegetable broth. Cover and cook until tender for about 15 minutes. Serve garnished with onions or sliced chilis, cilantro leaves and lentil crackers.

Pasta & Beef Tenderloin

CHILDREN’S RECIPE: Curry Pea Pasta
Ingredients:
4 oz Angel Hair Pasta
4 oz Curry Pea Velouté, from family recipe
2 oz Butter
2 oz Parmigiana Cheese, grated
Cilantro to garnish
Parsley to garnish

Method of Preparation:
Cook the pasta until al dente. Heat up the pan from the tenderloin, when it is hot, remove from stove and pour in remaining Curry Pea Velouté. Pan will sizzle, add pasta and butter and put back on stove to cook. Top with cheese and herbs.

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FAMILY RECIPE: Seared Tenderloin of Beef with Curry Pea Velouté
Ingredients:
1 cup Onion, minced
1 tsp Ginger, minced
2 Scallions, chopped
1 tsp Red Curry Paste
3 tbsp Curry Powder
1 cup Coconut Milk
3 cups Peas
¼ cup Cilantro
¼ cup Parsley
4 oz Soybean Oil
2 Beef Tenderloins, 4-5oz each
4 oz Pea Tops

Curry Pea Velouté:
In a 6-quart pot, cook the onion, ginger and scallions. Then add the red curry paste, curry powder, coconut milk and peas. Add water from peas as vegetable stock. Simmer for 10 minutes add the cilantro and parsley then blend to a purée.

Beef Tenderloin:
Sear the tenderloin in a pan for 4-5 minutes until medium rare. Add peas to the Curry Pea Velouté, slice the beef and spoon sauce over the beef. Garnish with pea tops.