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Cereal & Shrimp

March 22, 2019 Steven Horn

CHILDREN’S RECIPE: Blueberry Brown Rice Cereal
Tempura Batter:
Ingredients:
¼ cup Brown Rice Cereal, fine
1½ cups Seltzer Water
Salt to taste

Method of Preparation:
In a bowl whisk seltzer with the brown rice cereal until very smooth. Add in salt. Let sit for 10 minutes.

Blueberry Brown Rice Cereal:
Ingredients:
½ cup Milk
½ cup Blueberries
½ cup Brown Rice Cereal, fine
¼ cup Blueberries
2 tbsp Tempura Batter
2 tsp Olive Oil
1 tbsp Puffed Brown Rice

Method of Preparation:
Bring the milk and blueberries to a boil. Pour blueberry milk mixture into a blender and puree. Pour puree back into the pot and add the brown rice cereal and stir until creamy. To a bowl add a handful of fresh blueberries pour tempura batter over top. In a pan, heat a drizzle of olive oil over medium-high heat, until hot and shimmering. Carefully add tempura blueberries, cook until browned. Drain on paper towels. Put cereal in bowl and garnish with tempura blueberries and puffed brown rice.


FAMILY RECIPE: Creamy Brown Rice Cereal with Roasted Mushrooms and Crispy Shrimp
Ingredients:
½ cup Milk
½ cup Brown Rice Cereal
2 tbsp Olive Oil
½ cup Mushrooms, sliced
6 Shrimp, cooked, peeled and deveined
Tempura Batter, from children’s recipe
1 tbsp Parsley, chopped
1 tbsp Puffed Brown Rice


Method of Preparation:
Bring the milk to a boil, once boiling add brown rice cereal, reduce heat cook until creamy, stirring constantly. In a pan, heat olive oil over medium heat, until hot and shimmering. Add mushrooms, cook until brown, stirring occasionally about 5 minutes. Pat the shrimp dry with paper towels. Place in a large bowl, season with salt and pepper and coat with tempura batter. In a separate pan, heat a thin layer of oil over medium-high until hot and shimmering. Carefully add tempura shrimp, cook until the shrimp are slightly opaque. Drain on paper towels. Lay the brown rice cereal on a plate, top with mushrooms, shrimp and sprinkle with parsley and brown rice cereal.

In Brown Rice Cereal Tags Brown Rice Cereal, Blueberries, brown rice cereal, Brown rice, milk, cereal, creamy, roasted mushrooms, crispy shrimp, shrimo, shrimp
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Soup & Striped Bass

November 12, 2018 Steven Horn

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.


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.

In Mushrooms Tags Mushroom, Mushroom soup, Cold Ricotta, shiitake, children's recipe, easy cooking, at home recipes, striped bass, roasted mushrooms, salad, golden brown, asparagus
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