Beruflich Dokumente
Kultur Dokumente
A ASPARGUS
ASPARAGUS AND CHEESE TART
1 pound asparagus, trimmed
1 sheet frozen puff pastry (about pound), thawed
Flour for dusting
1 cup grated cheese of your liking
1 cup grated gruyere cheese
2 large egg yolks
3 tablespoons whole milk
teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra virgin olive oil
Preheat the oven to 400 F.
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet.
Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes,
depending on the thickness of the asparagus. Drain and transfer to the ice water to
stop the cooking; drain and pat dry.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer
to a parchment-lined baking sheet and prick all over with a fork. Bake until light
golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the cheese, egg yolks, milk, nutmeg and a pinch each of salt and
pepper in a bowl until combined. Spread the cheese mixture evenly over the puff
pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil,
teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until
the cheese mixture is slightly puffy, 15 to 20 minutes. Serve warm or at room
temperature. Serves 6
B - BEETS
BEETALICIOUS BEET SOUP
Olive oil
cup onion, small dice
3 cloves garlic, minced
2 large beets, peeled and grated
2 sage leaves
2 sprigs thyme
2 tablespoons paprika
1 quart vegetable stock
1 cup heavy cream
Baguette, cut into 2" wide slices
1 lb. gruyere cheese, grated
Salt and pepper to taste
1.
2.
3.
4.
5.
6.
7.
8.
9.
Sweat onions in olive oil over medium heat until translucent, 3 minutes.
Add garlic until aromatic, 30 seconds.
Add sage, thyme, and paprika and cook until very aromatic.
Add beets and cook until warmed through.
Add vegetable stock and bring soup to a simmer.
Cook until beets are tender, add cream and stir to incorporate.
Blend with immersion blender as needed to achieve desired consistency.
Toast bread on one side, flip and add cheese. Toast until melted.
Serve soup with a crouton, and a dash of paprika.
Enjoy!
Once beets are done, let cool. Remove skins with a pairing knife. Do not run under
water. Cut beets into inch round slices.
Pickling liquid:
3
2
1
1
1
5
2
2
cups water
cups sugar
cup white wine vinegar
carrot, peeled and sliced
onion, sliced
black peppercorns
bay leaves
allspice berries
B - BROCCOLI
1. Boil rice in 2.5 cups of water until the water is completed absorbed and rice is soft
and thoroughly cooked: about 30 minutes.
2. To make the slurry: In a small bowl, mix cornstarch with water until all the
cornstarch is dissolved. Set aside.
3. In a saute pan, heat oil on medium high. Saute carrots. Cook until slightly tender.
Add ginger, cook 30 seconds. Add onions and sweat for 1 minute. Add broccoli and
cook for 1 minute. Add garlic and cook to aroma. Set aside in a large bowl.
4. Deglaze the pan with vinegar. Reduce by half, add soy sauce, water and cornstarch
slurry, stirring frequently until you see it begin to thicken. Add sugar.
5. Add cooked rice to the saute pan. The rice will absorb the liquid. Cook the rice until
hot. Combine with vegetable mixture.
6. Finish with fresh lime juice and sliced scallions.
BROCCOLI SURPRISE
1 lb broccoli
1 carrot, peeled and grated on a box grater
1 tablespoon cilantro, chopped
3 tablespoon vegetable oil
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 orange, zested and juiced
teaspoon each of ground cumin and ground coriander, toasted
Combine orange juice, zest, soy sauce and spices together in a blender. Slowly add
oils to emulsify mixture.
Rinse broccoli and trim if needed. Place a pot filled with salted water over high heat,
bring to a boil, add broccoli and boil gently for 3-4 minutes or until vibrant green.
Drain broccoli, toss with grated carrots and chopped cilantro. Add sesame-orange
B BRUSSELS SPROUTS
MASHED BRUSSELS WITH PARMESAN AND CREAM
1 lbs. Brussels sprouts
A little grated nutmeg
cup heavy cream
1 cup grated Parmesan
Preheat the oven to 325F. Remove any outer leaves from the sprouts. Divide them in
half. Cook the sprouts in rapidly boiling unsalted water for four minutes. Drain, then
put them in a food processor, along with some salt and pepper. Process briefly till no
more than coarsely chopped, then season with a small pinch of nutmeg. Stir in the
cream and most of the cheese. Scoop into a baking dish. Scatter with the reserved
Parmesan and bake for 25 minutes or so until golden. Serves 4
****
MASTER RECIPE FOR BRAISED BRUSSELS SPROUTS
1 lb small Brussels Sprouts stem end trimmed with a knife and discolored leaves
removed by hand
teaspoon salt
Bring the sprouts, cup of water, and salt to boil in a 2-quart sauce pan over
medium-high heat. Cover and simmer (shaking the pan once or twice to redistribute
the sprouts) until a knife tip inserted into the center of a sprout meets no resistance,
8-10 minutes. Drain well and season (with ground black pepper and either olive oil or
butter) and use in the below recipe. Serves 4
*Note: Do not use maple-flavored bacon, it will give an unpleasant flavor to this dish.
To keep the bacon crisp, add the cooked bacon to the Brussels sprouts immediately
before serving.
C - CARROTS
EXTRA DELICIOUS, SUPER NUTRICIOUS CARROT BROWNIES
4 eggs
2 cups light brown sugar
2 cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon
teaspoon cloves
teaspoon freshly grated nutmeg
2 cups vegetable oil
5-6 cups shredded carrots, or 6-7 large carrots, shredded
Preheat your oven to 350 F.
In a medium bowl, mix together the flour, baking powder, baking soda, salt and
spices.
Mix eggs and light brown sugar in a stand mixer until light and fluffy, about 30
seconds. While machine is still running, slowly pour in the oil, mix until combined.
Fold in the dry ingredients until incorporated. Fold in the shredded carrots at the end.
Pour batter into a greased 13 X 9 inch baking pan and place in oven on middle rack.
Bake for 35-40 minutes or until a toothpick or cake tester comes out clean.
C CAULIFLOWER
CAULIFLOWER MASH
1 large head of cauliflower
cup milk or half and half
1 cup of cheese of your choice (such as cheddar, mozzarella, parmegiano, etc.)
Salt and pepper to taste
Pinch of freshly grated nutmeg
Bring a large pot of water to a boil, season water with salt. Tear cauliflower into
florets and place in the pot of boiling water. Turn heat down to simmer on stove for
about 20-25 minutes or until cauliflower florets are soft and easily pierced with a fork.
Drain water off. To the drained cauliflowers, add milk or half and half, salt, pepper
and nutmeg and mash with a masher until a consistent paste forms. Fold in cheese in
the end and mix until well combined. Serves 4.
C CORN
TRADITIONAL NATIVE AMERICAN CORN SUCCOTASH
2
1
2
3
C CUCUMBERS
REFRIGERATOR DILL PICKLES
1 pint jar with a metal (or plastic) lid
2 pickling cucumbers
2 sprigs of fresh dill
1 clove of garlic crushed and minced
2 tablepoons white vinegar
1 teaspoon kosher salt
1 teaspoon of sugar
teaspoon mustard seed, and/or celery seed
distilled or spring water (enough to top off jar)
Cut the pickles into quarters lengthwise and put in a mason jar with all ingredients
except the water. Once everything is in the jar, fill to the very top with distilled or
spring water and put the lid on very tightly. Now shake the jar up and place on top of
the refrigerator for 24 hours. After 24 hours shake again and turn upside down for
another 24 hours (make sure the lid is on very tight to avoid leaking.) After the 2nd
24 hours you can taste your creation and simply place them in the fridge and enjoy!
E - EGGS
FABULOUS, AMAZING, DELICIOUS, SCRUMPTIOUS, FANTASTIC, WONDERFUL
FRITTATA!
1 tablespoon extra virgin olive oil or unsalted butter
2 tablespoon minced fresh herb leaves (parsley, rosemary, basil, thyme, etc.)
1 cup sungold tomatoes, sliced in half
2 tablespoon to 1/3 cup grated cheese of your choice
teaspoon salt
teaspoon ground pepper
6 large eggs, lightly beaten
Preheat oven to 350 F.
Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Meanwhile,
stir cheese, tomatoes, salt, pepper and herbs into eggs. Pour mixture into skillet, stir
lightly with fork until eggs start to set.
Once bottom is firm, use thin, heat resistant plastic spatula to lift frittata edge closest
to you. Tilt skillet slightly toward you so that uncooked eggs run underneath. Return
skillet to level position and swirl gently to evenly distribute eggs. Continue cooking
until egg on top is no longer runny. Transfer skillet to oven; bake until frittata top is
set and dry to the touch, 2-4 minutes. Serve warm, at room temperature or chilled.
Serves 4
K - KALE
KALE-A-LICIOUS COUNTRY SOUP
2 tablespoons extra-virgin olive oil
1 onion, diced
cup diced carrot
4 cloves garlic, minced
1 quart vegetable broth
2 cups water
3 potatoes, halved and sliced
2 teaspoons fresh herbs from the garden (thyme, rosemary, sage or parsley)
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 cup of crushed tomatoes
Salt and black pepper to taste
Fresh grated Parmesan cheese
Heat the olive oil over medium heat; cook and stir the onion until softened and
translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes
more.
Pour in the vegetable broth and water; stir in the potatoes, rosemary, sage, and
thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and
simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans,
kale, and tomatoes. Simmer, covered, for 15 more minutes.
L LETTUCE
SPRING SALAD WITH CHOICE OF DRESSINGS
Spring greens such as lettuce, spinach, arugula
Radishes and scallions, thinly sliced
Tear the greens into bite size pieces and put in a large bowl. Toss in radishes and
scallions.
Apple Cider Vinaigrette
1tablespoon apple cider vinegar
teaspoon Dijon Mustard
cup olive oil
Sugar to taste (- 1 teaspoon)
Salt and pepper to taste
1 teaspoon fresh parsley, chopped
Whisk the vinegar and Dijon mustard together in a bowl until smooth. Slowly stream
in the oil while whisking quickly until the mixture is fully emulsified. Add sugar to
cover the acidity of the vinegar. Add Salt and Pepper to taste. Garnish with fresh
chopped parsley.
Lemon Thyme Vinaigrette
2-3 lemons, juiced
1teaspoon lemon zest
cup olive oil
1 teaspoon honey
Salt and pepper to taste
1 Tablespoon fresh thyme
Whisk the lemon juice and zest together in a bowl. To the mixture, stream in the oil
while whisking until fully emulsified. Add honey to cover the acidity of the vinegar.
Add salt and pepper to taste. Garnish with fresh thyme leaves.
Strawberry Vinaigrette
8 large strawberries
cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon of fresh orange juice
Honey as desired
Salt and pepper to taste
Local spinach, lettuce, arugula (whatever is available from the farmers market)
One orange, peeled and cut into bite-size pieces
1.
2.
3.
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6.
7.
P - PARSNIPS
PARSNIPS AND WHITE POTATO MASH
1 pounds potatoes, peeled and quartered
1 pound parsnips peeled, cut into 2-inch lengths, large ends cut again in half to cook
evenly
cup of milk
3 tablespoons butter, or more to taste
1 cup of shredded white Cheddar cheese
Kosher salt and freshly ground black pepper to taste
Fresh cut chives for garnish
Place potatoes and parsnips in a large pot. Cover with salted water and cook until
fork tender. Drain in a colander in the sink and return pot to the burner. Add milk and
butter to the hot pot and stir until butter is melted. Return hot drained potatoes and
parsnips to the pot and mash.
Stir in Cheddar cheese until thoroughly combined.
Taste and season with salt and pepper. Sprinkle some freshly chopped chives on top
for a pretty garnish.
Serves 8-10
P POTATOES
POTATO SALAD W/RANCH DRESSING
1 lb. small potatoes
cup buttermilk
cup Greek yogurt
2 tablespoons mayonnaise
1 to 2 tablespoons finely chopped fresh herbs, such as parsley, chives, or basil
teaspoon fresh thyme leaves
Coarse salt and ground pepper
In a medium pot, bring potatoes to a boil in salted water and cook until tender when
pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together
buttermilk, Greek yogurt, and mayonnaise. Stir in fresh thyme (and any other herbs
of your liking), season with salt and pepper. Drain potatoes and let cool. Toss to
combine and serve immediately.
Place the potatoes in a pot and cover with cold water. Add a pinch of salt to the
water. Bring to a boil and cook potatoes until just tender, about 10 minutes. Drain;
transfer to a baking sheet and allow to cool.
Meanwhile, cook bacon in a medium sized skillet until crisp. Drain on a paper towel
and let cool.
Whisk together mayonnaise, Dijon, and apple cider vinegar. Set aside.
P - PUMPKIN
SCRUMPKIN PUMPKIN BREAD
1 cup brown sugar
cup granulated sugar
1 cup pumpkin puree
3 eggs
cup vegetable oil
3 cup whole wheat flour (organic)
2 teaspoon baking powder (aluminum free)
1teaspoon baking soda
teaspoon salt
1tablespoon pumpkin pie spices
cup water
cup milk
Preheat oven to 350 F.
Cut pumpkin stem off, then cut in half. Scoop out and discard pulp. Face pumpkin cut
side down on a lined baking sheet. Roast for 45 minutes or until fork tender. Set aside
to cool. Once the baked pumpkin has cooled, scoop out the flesh and mash it.
Combine sugar, pumpkin puree, eggs, and oil in the bowl of an electric mixer using a
paddle attachment and mix until homogenous
In a separate bowl, combine dry ingredients. Add to wet ingredients and mix until a
rough batter is formed. Slowly add water & milk.
Fill greased bread pans and bake at 325 for 45 minutes to 1hr or until toothpick
comes out clean.
R - RHUBARB
RHUBARB JUMBLE CRUMBLE
1 lbs rhubarb, cut into 1 slices
2 large oranges
cup light brown sugar
1 teaspoon grated fresh ginger
Zest of 2 oranges
For the crumble topping:
1 cup granola
A pinch of salt
1 cup all purpose flour
S - SPINACH
SPINACH FRITTATA
4. Add fresh herbs and cheese in the pan, stirring lightly with fork until eggs start to
set. Once bottom is firm, use a thin, plastic spatula to lift frittata edge closest to you.
Tilt skillet slightly toward you so that uncooked eggs run underneath. Return skillet to
level position and swirl gently to evenly distribute the eggs. Continue cooking until
egg on top is no longer runny.
5. Transfer skillet to oven; bake until frittata top is set and dry to the touch, about 5
minutes. Serve warm, at room temperature or chilled. Serves 6.
SPINACH SUPREME
2
1
4
8
1
Sweat onions in 1 Tablespoon of olive oil until translucent. Add spinach and wilt.
Remove veggies from the pan, set aside on a plate. Add 1 Tablespoon of olive oil. Add
eggs to pan. Stir until the eggs begin to set (not liquid anymore). Add onions, spinach
and cheese. Salt and pepper to taste. Serves 4.
S - SQUASH
BUTTERNUT SQUASH-A-LICHIOUS
1 tablespoon olive oil
1 butternut squash, peeled, halved, seeded, and thinly sliced
1 onion, medium diced
3 cloves garlic, minced
8 leaves sage, minced
1 cup heavy cream
cup each Gouda and sharp cheddar, grated, plus more for topping
Kosher salt and fresh ground black pepper, to taste
1 pinch nutmeg
Preheat oven to 400 F.
Heat a medium saute pan over medium-high heat. Add oil. Saute squash until
caramelized on both sides, 4-5 minutes.
Lower the heat to medium-low and add the onions and cook until translucent, 3-4
minutes. Add the garlic and sage and saute until aromatic, 30 seconds. Season with
salt, pepper, and nutmeg.
Meanwhile heat the cream in a saucepan until boiling. Lower the heat to a simmer.
Add the squash mixture to the cream, add the cheese, and adjust seasoning.
Pour into casserole dish and top with additional cheese. Bake on top shelf of oven
until a fork comes out clean when inserted.
Let rest and serve. Serves 8.
1 Butternut Squash
Extra Virgin Olive Oil
Salt and pepper to taste
2 sprigs of rosemary
4 leaves of sage
Maple syrup to taste
Dash of cinnamon
Preheat oven to 350 F.
Cut butternut squash lengthwise in half. Clean out the seeds using a large kitchen
spoon. Take each half and lay them on a baking sheet, cut side up. Sprinkle olive oil
salt and pepper on the squash, stuff cavity with the fresh herbs. Turn Squash cut side
down and place into oven. Roast for 45 minutes to an hour, until Squash is soft to the
touch.
Remove from oven, let cool enough to handle. Scoop flesh out of skins into a big
bowl, season with salt, pepper, cinnamon and maple syrup to taste. You can either
use a potato masher or a blender to turn squash into a smooth puree. Taste for
seasoning and adjust accordingly. Serves 4.
S STRAWBERRY
RHUBARB-STRAWBERRY COMPOTE AND YOGURT PARFAIT
Compote:
1 pound of rhubarb, leaves removed, and stalks cut into pieces (6-8 stalks)
2 pints of strawberries, plus one cup strawberries for garnish - halved lengthwise, and
stems removed (organic or locally grown if possible).
cup pure maple syrup or cup whole cane sugar
Zest and juice from 2 oranges
3 tablespoons arrowroot or organic cornstarch
Mint for garnish at top of parfait, optional
1. Place the rhubarb and strawberries in a saucepan. Pour in the maple syrup or
sugar and mix together.
2. Cook over a medium-low heat, cover and simmer until soft.
YO BERRY!
1 quart Greek yogurt
cup honey
1 pint chopped strawberries
2 tablespoons fresh orange juice
1 teaspoon orange zest
1. Mix honey, strawberries, orange juice and zest together and mash to a syrupy
consistency.
2. Fill clear cups half full of yogurt.
3. Pour strawberry syrup on top and serve.
S SWEET POTATOES
SWEET POTATO MUFFINS
1
1
1
4
** To make apple broth - wash, peel and core the apples, cut into chunks. Add to a
pot with 2-3 cups of water. Cook until apples are soft - then puree in blender to an
even consistency. Set aside.
Wash and peel sweet potatoes, cut into quarters. Drop in boiling water and cook until
soft when pierced with a fork. Drain potatoes, and set aside to cool and dry.
While cooking sweet potatoes, heat up the already made apple broth) in a smaller
pot, once almost simmering, turn off, add the fresh herbs /rosemary/thyme and let
steep for about 10-15 minutes. Remove rosemary.
Using a blender or stick blender, add the cooked sweet potato with some of the apple
broth (2 cups) and puree until desired consistency. Add the maple syrup and salt and
pepper to taste. Serves 4
T - TOMATO
CHEFS CLASSIC TOMATO SAUCE
1 large onion, minced
5 garlic cloves, minced
1 tablespoon olive oil
10-15 large tomatoes, pureed
1 tablespoon fresh oregano, chopped
2-3 tablespoons Fresh Basil, chopped
1 tablespoon Fresh Thyme, chopped
1 teaspoon Sea Salt or Kosher Salt
Pepper to taste
Pasta of your choice
Method:
Finely mince onion and add to medium-sized stock pot with olive oil. Sweat onions
until translucent. Add garlic and cook for another 30 seconds, stirring constantly. Be
careful not to burn the garlic.
After pureeing tomatoes in blender, add them to the stockpot. Simmer for 20
minutes, until sauce begins to thicken.
Add herbs. Season with salt and pepper to taste.
Serve over pasta of your choice. Top with grated parmegiano cheese if desired.