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.

---

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.

Puree & Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Avocados
Water/Breast Milk to taste; check with your doctor about water in your area
Lemon Zest, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Cut the avocado in half, remove pit and scoop out the inside. Place the avocado flesh in a food processor or blender and purée until smooth. As the baby develops you may use a fork to mash the avocado. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Lemon zest, cilantro, garlic or onion powder may be added as baby progresses.

---

FAMILY RECIPE: Shrimp with Avocado, Mango & Black Bean Salad
Ingredients:
2 Avocados, pitted, peeled and diced  
3 cups Black Beans, cooked
2 cups Red Onion, sliced
1 Mango, pitted, peeled and diced
1 tbsp Cilantro, sliced
2 Limes, supremed and juice of
1 lb Shrimp, cleaned, deveined and cooked
1 tbsp Salt to taste

Method of Preparation:
Combine avocado, black beans, red onion and mango. Sprinkle in cilantro, add lime supremes, lime juice and blended oil. Season shrimp with lime juice and salt. Plate salad and top with shrimp.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

---

FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

---

FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.