Black Bean Chipotle Cakes Black bean chipotle cakes: 2 (14 oz.) cans black beans, drained well 2 cloves garlic, finely minced 1 egg, lightly beaten 1 red bell pepper, finely diced 1 jalapeno pepper, seeded & finely diced (optional) 2/3 cup dry breadcrumbs 1 tbsp. minced canned chipotles in adobo + 2 tsp. adobo sauce 1½ tsp. lime zest 1 tsp. salt 1 tsp. cumin Cornmeal Vegetable oil
Combine everything except cornmeal & oil in large bowl. Lightly mash w/ potato masher, leaving about half of beans whole. Refrigerate 30 minutes. Form into 8 (3”) patties, using circular mold if desired. Place cornmeal in shallow bowl & carefully dredge patties, pressing lightly to adhere. Pour oil to ¼” in large nonstick skillet over medium-high heat. Working in batches, pan-fry patties until crisp on outside & heated through, about 3 minutes per side.
Brown rice: 2 tbsp. olive oil, divided 1 onion, diced, divided 3¼ cups vegetable stock 1 tsp. salt 1 ½ cups brown rice 1 cup fresh or frozen corn kernels
Heat 4 tsp. olive oil in heavy-bottomed stockpot over medium heat. Add half of onion & saute until translucent & softened, about 6 minutes. Add stock & salt; bring to boil. Remove from heat & add rice. Stir, then cover. Bake at 375F about 1 hour, or until rice is tender & stock is absorbed. Heat remaining oil in medium skillet over medium heat. Saute remaining onion & corn until corn is cooked & onions are tender, about 5 minutes. Add to rice.
Paprika oil drizzle: 2 red bell peppers 1¾ cups olive oil, divided
Toss peppers w/ ¼ cup oil in large bowl. Transfer to large rimmed baking sheet. Roast at 450F until skin is charred, turning every 10 minutes, about 40 minutes. Return to bowl & cover tightly w/ plastic wrap; cool 10 minutes. Peel, stem, & seed, then tear into pieces. Place roasted pieces in food processor. W/ processor running, gradually drizzle in remaining oil.
Tomato-cilantro salsa: 8 oz. plum tomatoes, seeded & finely diced 1 small red onion, finely diced 2 tbsp. chopped cilantro 1 lime, zested & juiced ¾ cup olive oil
Stir in medium bowl.
Assembly: Place 2 black bean cakes on each of 4 plates. Drizzle w/ paprika oil & serve w/ brown rice & salsa.
Black Truffle Pasta Champagne sauce: 2 tbsp. butter 5 oz. chopped shallot 2 cloves garlic, chopped 250 mL champagne 250 mL heavy cream 2 tbsp. white truffle oil 1 tbsp. basil, chopped 1 tbsp. salt 1 tbsp. white pepper Roux
Saute shallot & garlic in butter until soft. Add champagne & reduce by half. Add cream & basil; reduce by 1/3. Whisk in roux & simmer 5 minutes. Strain w/ fine chinois & stir in truffle oil. Season.
Cook in boiling water w/ salt & olive oil. Drain & serve immediately.
Assembly: 40 pieces shaved black truffles, 4 per plate 4 oz. chives, finely sliced 8 oz. parmesan shavings
Coat pasta lightly w/ sauce; serve 4 pieces on each dish. Top w/ vegetables. Garnish w/ shaved black truffle, parmesan, & chives.
Buttered Popcorn Soup 2 qt. heavy cream 2 cups butter 8 qt. regular popped popcorn Vegetable stock White pepper Kosher salt 2 cups caramel corn
Place cream into heavy bottomed soup pot. Add butter, salt, & pepper. Bring to boil & add half of popcorn; stir w/ whisk until popcorn dissolves. Add remaining popcorn & whack until dissolved. Taste for seasoning & popcorn flavor. Slowly simmer until desired thickness & strain w/ fine mesh sieve. Use stock if needed to adjust consistency. Adjust seasoning to taste. Garnish w/ caramel popcorn & slice of cornbread.
Creamy Butternut Squash Soup ½ cup onion, chopped ½ cup leek, chopped 3 cloves garlic, minced 3 tbsp. oil 3 apples, chopped 5 cups squash, chopped Juice of 1 apple 8 cups vegetable stock 1 tsp. salt 1 tsp. pepper 1 tsp. turmeric 2 cups heavy cream 3 tsp. flour 1 tsp. butter
Sauté onion, garlic, & leeks in hot oil. Add squash & apples. Deglaze w/ juice; add stock, turmeric, salt, & pepper. Add cream; season to taste. Make roux & thicken soup until creamy & medium thick. Adjust seasoning if necessary. (Puree?)
Ginger-Teriyaki Dusted Angus Beef Tenderloin on Wasabi Mashed Potatoes w/ Tamarind-Barbecue Reduction Wasabi mashed potatoes: 2 lb. potatoes, peeled 3 oz. butter, ¾” cubed 300 mL sour cream 200 mL heavy cream ½ tbsp. wasabi Salt White pepper
Combi steam potatoes. Let stand & drain 5 minutes. Place in mixing bowl; add creams, butter, salt, & pepper. Gently mix. Dissolve wasabi in cold water & add to taste.
Tamarind-barbecue reduction: 1 carrot, finely diced 2 stalks celery, finely diced 4 shallots, finely diced 600 mL red cooking wine 70 mL barbecue sauce 1 tbsp. tamarind paste 1 L veal jus Vegetable oil Cornstarch (optional)
Saute vegetables in oil. As soon as vegetables start to brown, add wine & reduce. Add jus & reduce by 1/3; add tamarind & barbecue to taste. Thicken w/ cornstarch if needed.
Vegetables: 1 bok choy, sliced 15 baby carrots w/ stem 4 oz. butter Salt Black pepper
Blanch bok choy in salted water; shock in seasoned ice water. Saute in butter; season. Before assembly, reheat carrots in seasoned, buttered boiling water.
Fill plate w/ layer of tamarind-BBQ reduction. Top w/ mashed potatoes, then tenderloin. Top w/ carrots & box choy. Mix sesame seeds & sprinkle over vegetables. Garnish w/ 1 thyme sprig each.
Lemon Peppered Baked Sonoma Chicken w/ Sweet Corn Risotto 4 chicken breasts 2 tsp. lemon pepper 2 oz. zucchini 2 oz. eggplant 2 oz. yellow squash 2 oz. red pepper 2 oz. green pepper 2 oz. cheddar 2 cloves garlic Salt Pepper
Blend & zucchini & remaining vegetables & make stuffing. Mix in cheese & season. Rub lemon pepper into chicken skin. Make incision into breast & pipe stuffing into chicken. Sear skin side down on very hot griddle pan. Bake at 350F about 15 minutes, or until no blood juices are showing.
Peel & deseed tomatoes. Dice. Saute onion & garlic. Add tomato & cook until soft. Season. Add cilantro just before serving.
Sweet corn risotto: 8 oz. arborio rice 1 oz. shallots 3 cloves garlic 2 tsp. thyme 1 oz. white wine 4 oz. cut sweet corn 1 pt. chicken or vegetable stock 3 oz. mascarpone 2 oz. parmesan
Saute onion & garlic in oil. Add herbs & wine; mix in roce. Let rice infuse flavors in pan. Add enough stock just to cover rice & simmer, adding stock periodically, stirring rice. Rice will become starchy. Toward end, add corn & cheese. Once cooked, add parmesan.
Maple Glazed Salmon w/ Onion Mashed Potatoes Maple glaze: ¼ cup brandy 1¼ cups maple syrup 1 tbsp. cornstarch + 2 tbsp. water
Pour brandy in pan & flambe 5 seconds. Add syrup & heat. Whisk in slurry & simmer 5 minutes, stirring. Cool to room temperature.
Onion mashed potatoes: 2 medium onions, chopped 2 tbsp. olive oil 2 lb. red potatoes 2/3 cup milk, warmed 2 tbsp. unsalted butter Coarse salt White pepper
Toss onions w/ oil & bake at 375F for 15 minutes, or until soft. Puree in blender. Cover potatoes w/ water in medium saucepan & boil until tender when pierced w/ fork. Put in mixing bowl. Add milk & butter; mash w/ masher. Season to taste.
Salmon: 4 salmon fillets (7 oz. each) 2 tbsp. olive oil Coarse salt Black pepper Diced red peppers (optional)
Brush salmon w/ oil & season. In preheated saute pan, sear both sides. Place on baking sheet & drizzle each fillet w/ 1 tbsp. maple glaze. Bake at 350F for 12-15 minutes, or until desired doneness. Top potatoes w/ salmon & drizzle w/ remaining glaze. Top w/ diced red peppers & minced scallion, if desired.
Mixed Berry Shortcake Pound cake: 1 cup + 1 tbsp. butter, softened 1½ cups + 3 tbsp. sugar ½ cup egg yolks (about 6 large) ¼ cup + 1 tbsp. sour cream 1 tsp. vanilla 2 egg whites ¼ tsp. cream of tartar 4 tbsp. sugar 1½ cups + 3 tbsp. cake flour ½ tsp. salt ¼ tsp. baking powder
Beat butter & sugar in large bowl of electric mixer at medium speed until light & fluffy & sugar is almost dissolved. Add yolks a little at a time until sugar is completely dissolved. Beat in sour cream. Add vanilla & continue mixing until completely blended. In separate large bowl, whisk egg whites w/ electric mixer at high speed until soft peaks form. Reduce speed to medium & add cream of tartar. Gradually add sugar. Beat at high speed until sugar is dissolved. Fold into butter mixture. Sift flour, salt, & baking powder. Gently fold into butter mixture. Scoop into 9.5" x 5" x 3" loaf pan (or muffin molds) & bake at 350F for 50-60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown & toothpick inserted in cake comes out clean. Cool on wire rack.
Mixed berries: ½ cup raspberries ½ cup blueberries ½ cup blackberries ½ cup strawberries, halved
Mix.
Sugar syrup: ½ cup sugar ½ cup water
Bring to boil in small saucepan. Simmer about 5 minutes, until syrup.
Whipped cream: 2 cups heavy cream 4 tbsp. sugar ½ tsp. vanilla
Beat w/ electric mixer until light & fluffy.
Assembly: Cut cake into ¼” thick slices. Layer cream between 3 slices. Mix warm syrup w/ berries & scoop next to cake. Top w/ additional cream. Can be flambeed w/ brandy as well.
Peanut Butter Pie 1½ cups creamy peanut butter 8 oz. cream cheese, softened ¾ cup sugar 2 tbsp. butter, melted 1 cup heavy cream, whipped stiff 1 baked 8” pie shell
Blend peanut butter & cheese w/ electric mixer until smooth. Add melted butter, then fold in cream. Pour into pie shell & refrigerate 1 hour. Glaze w/ ganache if desired.
Ganache: ½ cup heavy cream 4 oz. dark chocolate, chopped.
Bring cream to boil in saucepan over medium heat. Remove from heat & fold in chocolate until no streaks of white remain. Cool until lukewarm, then glaze cake. Refrigerate at least 2 hours.
Phyllo-Wrapped Salmon Fillets Salmon fillets: 1½ lb. salmon 2 tbsp. olive oil 1 tbsp. butter Coarse salt Black pepper
Remove skin from salmon & discard. Cut into 4 (6 oz.) pieces. Heat oil & butter in large, heavy skillet over medium-high heat. Brown both sides of salmon; season. Remove from pan & refrigerate until ready to bake.
Cream cheese & sundried tomato filling: 1 ½ oz. sundried tomatoes 4 oz. cream cheese, softened
Blend in food processor.
Spinach filling: 1 cup (8 oz.) fresh spinach leaves
Fill large pot w/ water, bring to boil, & blanch spinach about 20 seconds. Remove from pot w/ slotted spoon & plunge into bowl ice water. Squeeze out excess water w/ hands.
Cut parchment paper to fit 15x10” baking sheet. Use paper towels to absorb any excess moisture from cooled salmon. Place 1 sheet phyllo on clean, dry work surface, keeping remaining sheets covered. Brush lightly w/ butter. Cover w/ second sheet, brush w/ butter, & repeat w/ third sheet. Gently spread ¼ of cream cheese mixture over ¾ of dough, then spread ¼ of spinach over cheese mixture. Place 1 salmon fillet crosswise on sheet, 5” from 1 short end. Fold 5” section pastry over salmon. Fold in sides & wrap over fish envelope-style, rolling to form rectangular packet. Lightly brush all sides phyllo parcel w/ butter. Transfer to baking sheet & repeat process w/ remaining salmon fillets. Brush packet all over w/ melted butter. Bake at 350F for 15-20 minutes, or until pale golden.
Combine in medium bowl, stirring until well blended. Press into bottom of 9” springform pan. Bake at 350F until golden brown, about 15 minutes. Cool completely.
Shrimp filling: 1 tbsp. olive oil 1 onion 1¼ lb. shrimp, cleaned 2 tsp. sesame seeds 28 oz. cream cheese 1 tsp. coarse salt 1 tsp. black pepper ¾ cup liquid eggs 1¼ cups heavy cream ½ cup shredded smoked gouda ¼ cup chopped parsley Micro greens
Heat 1 tbsp. oil in large skillet over medium-high heat. Add onion & sauté until caramelized. Add shrimp & sauté until just opaque. Stir in sesame seeds. Cool. Combine cream cheese, salt, & pepper in large bowl & beat w/ electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked gouda & chopped parsley. Spoon filling into crust. Place cheesecake on baking sheet. Bake until cake puffs and top browns, but center wobbles just slightly when pan is shaken, about 1½ hours. Transfer pan to rack & cool. (Cheesecake can be prepared 1 day ahead. Cover & refrigerate.) Run long, thin knife around pan sides to loosen cheesecake. Carefully remove ring, & cut into 14 pieces. Serve at room temperature w/ barbecue sauce & micro greens.
In small saucepan over medium heat, combine oil, shallots, & garlic. Saute until fragrant, about 1 minute. Add sauces; cook 3 minutes. Add sherry & cook 1 minute. Add soy sauce, sugar, & stock; cook 5 minutes. Transfer to blender & process until liquefied. Cool.