Posts Tagged ‘Recipe’

ID-100186769Talk to any of your friends or family members who work in a restaurant kitchen, and they will tell you about the long hours working nights, weekends, and holidays. They will tell you about the burns and knife related injuries, their sore feet and back problems, and the fast pace life of a restaurant chef. Many of us really enjoy this type of atmosphere as a career choice, however, it is not a fit for everyone. Here is a short-list of food related career choices other than working in a restaurant…

Click here to read Chef Mike’s Examiner.com article 

Seared Scallops with D'allesandro Foods Porcini Risotto

Seared Scallops with D’allesandro Foods Porcini Risotto

Here is a recipe I created using an already seasoned Porcini Risotto from D’allesandro.  It’s very simple to make, and you only need water or broth, and about 20 minutes to cook.  It comes out nice and creamy without having to add extra cream or cheese.  If you want to give it a try, you can buy it right here!

Seared Scallops with Funghi Porcini Risotto

4 cups cooked D’allesandro Funghi Porcini Risotto
12 sea scallops, patted dry
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grapeseed
Scallion oil or extra virgin olive oil, for garnish
Shaved parmesan, for garnish
2 tablespoons chile threads, for garnish

Cook Funghi Porcini Risotto according to package instructions.
Pat the scallops on both sides with paper towel, then season with salt and pepper.
Heat grapeseed oil in a cast iron skillet over high heat, then sear scallops on both sides until golden brown, about 1 minute per side. Do not overcook.
Place on paper towel to drain excess oil.
To serve, place some risotto on each plate and drizzle scallion oil or extra virgin olive oil around the plate.
Sprinkle with shaved parmesan and place three scallops on each plate. Top with a pinch of chile threads and serve.

Makes 4 servings

Let me know if you make it at home and how it turns out!

Mediterranean Farro Salad

2 cups cooked Farro
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon chopped fresh oregano
1/2 teaspoon grated fresh lemon zest
1/4 teaspoon crushed red pepper flakes
3 tablespoons olive oil
3/4 cup Feta cheese, coarsely crumbled
2/3 cup chopped flat-leaf parsley
1/2 cup toasted walnut halves, coarsely chopped
1/3 cup sun-dried tomatoes, rehydrated and thinly sliced

Cook Farro to the package instructions, then let cool to room temperature.
Whisk vinegar, mustard, salt, black pepper, garlic, oregano, zest and red pepper flakes together in a large bowl.  Continue whisking, and slowly add the olive oil until creamy and thoroughly mixed.  Add the Farro and remaining ingredients into the bowl, then toss until evenly coated.  Refrigerate for 30 minutes before serving.

Makes 4 to 6 servings.

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

Brussels2

Sriracha Roasted Brussels Sprouts with Almonds and Coconut

3 cups quartered brussels sprouts
2 tablespoons olive oil
3 tablespoons Woodland Foods Sriracha Seasoning Blend
1/4 cup slivered almonds
1/4 cup shredded coconut

Preheat oven to 400°F and line a sheet pan with parchment paper.
Toss brussels sprouts with olive oil and Sriracha Seasoning Blend. Pour a single layer of brussels sprouts on the sheet pan, and roast in the oven until the edges start to brown and the sprouts start to become tender, about 20 minutes.  Remove from the oven, and add the almonds and coconut to the pan, tossing until evenly incorporated.  Continue baking until the sprouts are tender and the nuts start to brown, about 5 to 8 additional minutes.  Add additional seasoning to cooked sprouts if needed.

Makes about 4 servings.

You can buy the Sriracha seasoning blend right here!

These bad boys happen to be gluten-free!

Gluten-free cranberry & double chocolate rolled oat cookies...nom nom nom

Gluten-free cranberry & double chocolate rolled oat cookies…nom nom nom

White Rice Flour

580g

14.34%

Sorghum Flour

414g

10.24%

Baking Soda

20.8g

0.51%

Salt

12.5g

0.31%

Xanthan Gum

02.5g

0.06%

Unsalted Butter, melted

600g

14.83%

Brown Sugar, Light

1000g

24.72%

Egg, Whole

415g

10.26%

Gluten Free Oats

1000g

24.72%

Cranberries, Dried

500g

12.36%

Chocolate Chips, White

600g

14.83%

Blend your flours, baking soda, salt, and xanthan together. In a separate bowl, blend butter, sugar, and eggs.  Add wet ingredients to the dry, and mix until evenly incorporated. Fold in oats, cranberries, and chocolate chips.  Refrigerate for 1/2 hour.

Plop 1 heaping tablespoon of dough on a parchment lined baking sheet, and cook for 15 minutes in a 350°F oven.  You will need to form the cookies before you bake then, because they do not spread out on the pan like a traditional cookie.  Also, let the cookies sit for 5 minutes before placing on a cooling rack.

Drizzle the top with melted bittersweet chocolate and a little sea salt if you are feeling sassy.

More of the same...nom nom nom

More of the same…nom nom nom

 

TrendSince everyone and their mother has been posting what they can expect from the food world in 2014, I thought I would add my own little list of things I expect to see rise and/or fall in the following year:

The fall of quinoa – Other than pumpkin spiced everything (yes I know it is seasonal), pretzel bread, and sriracha, quinoa has been taking over restaurant and retail outlets in the US…which also means as the demand increase, so does the price.  Consumers are going to find there there is a whole list of ancient grains they can incorporate into their diet which rival the nutritional value of quinoa, such as kaniwa, amaranth, buckwheat, bulghur, farro, freekeh, grano, millit, oat groats, spelt, sorghum, and teff, not to mention all of the non-processed rice varieties.  Hurry up and buy in bulk before these other options become ‘the next big thing’ and the price increases on those as well.

Hipster Sweets – Think of all the old school desserts which the hipster crowd is ready to reinvent.  One that I am hoping for is salted butterscotch, (salted caramel knockoff)!  With the boom of specialty beverages as well, we are going to see updated versions of bananas foster, cherries jubilee, baked Alaska, mangos diablo, and peches louis…half of which the hipsters never even heard of.

Turmeric-Shakur – Indian, middle-eastern, and mid-asian cuisine is becoming more and more accepted in the US.  One ingredient in particular climbing the ladder is turmeric. It has a bright color and has been used in curries for years, as well as a coloring agent for multiple purposes.  It also contains curcumin which potentially can treat a whole list of illnesses such as cancer, diabetes, arthritis, and allergies.  Not of these claims have been definitively concluded yet, except for turmeric being a tasty addition to your spice cabinet.

Hot Chile Time Machine – Jalapeños, chipotle, cayenne, and habanero are only four of the hundreds of varieties of chiles out there.  It is time to bring in the specialty varieties like aleppo, aji amarillo, calabrian, puya, wiri wiri, mulato, and scorpion to increase heat, build eccentric flavor, and add variety to your menu.  Consumers are accepting heat in their foods more than ever before…thanks fast food!  Sriracha will have some more time at the top, then harissa will take over…

PB&Hey, That’s Not Normal – First, we had peanut butter, and it was good.  Then the alternate nut butters came along, and they were also good.  Now it’s time to raise the bar and flavorize all these tasty spreads.  Due to the fact that the US now wants to add fat back into their diets, we will see an increase of nut and nut butter consumption, but lets take it a step further. Pumpkin spiced walnut butter?!?!?! Maple and black pepper pecan butter?!?!?! Salted agave peanut butter?!?!?! Why not throw in some sriracha bacon rhubarb jam in the mix? (Maybe TOO trendy?)

American Comfort Story – We are going to continue seeing a rise in the American comfort food arena in the upcoming year.  Chicken & waffles made 1000 ways, mac & cheese with artisan locally sourced cheese, meatloaf with specialty game meats, pies with strange crusts, weird fruits, unfamiliar seasonings, salted red velvet cronut cake-pop cupcakes…!!!!!!!!! How many desserts can we mash together???

What are some of your predictions for 2014? Your guess is as good as mine!

Bacon…that is all…

ID-10057665Rapid fire food factoids…AAANNNDDD…GO!

  • The Trinidad Scorpion Moruga Blend is the current world record holder for hottest chile with over 2million SHUs.
  • It is recommended that honey should not be fed to infants, the elderly, or people with weakened immune systems due to the honey naturally containing botulism spores.
  • The myth of a McDonald’s hamburger lasting 12 years due to chemicals in the meat is false.  With little moisture, small size, and topical seasonings, the burger dehydrates before it can spoil almost preserving it like jerky.
  • The optimal doneness for a steak is medium-rare.  This allows most of the marbled fat to render and provide and juicy and flavorful steak.  Too rare, and you will have unrendered fat which will not provide optimal taste…too well and you will have excess fat and moisture loss.
  • The juice that comes from steak is nat actually blood.  It is called myoglobin, and is only found in the bloodstream during injury.  It normally resides in muscle tissue, which is the part we commonly eat.
  • It does not matter if you use Crisco, margarine, butter, lard, canola oil, vegetable oil, olive oil, safflower oil, peanut oil, sunflower oil, or palm oil…they all contain 9cal/gram of fat.  There are other positive and negative health concerns associated with each, but they still supply the same amount of calories.
  • 80% of the world’s nations eat bugs as a form of food.
  • Heavy mayonnaise weighs less than regular mayonnaise.
  • One of the main flavoring agents in Worcestershire sauce is anchovies.
  • Taste, texture, and apparence actually have little do to with the flavor of food compared to its odor.
  • There are more Subway restaurants on the planet than there are McDonald’s.
  • There is only one McDonald’s in the world that does not have golden arches. it resides in Arizona, and is turquoise so it does’t clash with the natural red rock formations.
  • Durring emergencies, coconut water can be used as a substitute for blood plasma.
  • Alaskans eat more ice cream per capita than any other state.
  • Cotton candy only costs about $0.06 to make, making it one of the most profitable snacks at any state fair.
  • Bubblegum will melt at 125°F.
  • It is estimated that 40% of all bottled water is actually standard tap water with no additional treatment.

Add to the list!

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

This is how you make a real bacon bowl!

This is how you make a real bacon bowl!

Gruyere and Caramelized Leek Couscous Stuffed Tomato with Porcini Mushrooms and Fennel

Gruyere and Caramelized Leek Couscous Stuffed Tomato with Porcini Mushrooms and Fennel

Arugula and Red Cabbage Salad with Maple Vinegrette, Roasted Pears, Caramelized Pearl Onions, Candied Walnuts, and Cheddar Chip

Arugula and Red Cabbage Salad with Maple Vinegrette, Roasted Pears, Caramelized Pearl Onions, Candied Walnuts, and Cheddar Chip

BACON!!!!!!!!!

BACON!!!!!!!!!

Grano Salad with Lemon Vinaigrette, Baby Kale, Red Onions, Diced Cherry Tomatoes, and BACON!

Grano Salad with Lemon Vinaigrette, Baby Kale, Red Onions, Diced Cherry Tomatoes, and BACON!