Posted 9:43 pm Wednesday, January 02, 2013
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Favorite flavors of 2012 worth another tasting
During the long Christmas weekend, I had a chance to go through all the Flavor sections from 2012. I was amazed to look back and see how much was done and how many recipes and topics were covered. Not just during the year, but within each month.
I try to pick topics that everyone will enjoy that are interesting, fun, including old favorites, new finds and allowing each of us to come away with a new ingredient, technique or fun facts about food.
For each month of 2012, I gathered the featured topics and chose a top recipe. Unfortunately, I do not have room in the print edition of the Flavor section to include all 12 recipes but they will be on tylerpaper.com under the food tab.
In January, we covered the best of 2011, a makeover of America's most hated foods, Chinese New Year and cooking with winter vegetables. The best recipe came from the Chinese New Year section and was Crispy Beef and Broccoli. This version tastes almost exactly like the Chinese food restaurant favorite, but with fresher ingredients and a bright hint of orange.
February included recipes for football watching parties highlighting the locally-owned Tricky Dix seasoning, romantic Valentine's Day recipes, slimmed-down Italian recipes, readers' recipes for cooking with game meat and easy homemade soups.
It was hard to narrow down a favorite. Some of the soups were very good and the bourbon-braised short ribs received rave reviews, but the favorite was Shrimp Stuffed Cod with Pomegranate Champagne Butter created for a romantic Valentine's Day dinner.
I try to pick topics that everyone will enjoy that are interesting, fun, including old favorites, new finds and allowing each of us to come away with a new ingredient, technique or fun facts about food.
For each month of 2012, I gathered the featured topics and chose a top recipe. Unfortunately, I do not have room in the print edition of the Flavor section to include all 12 recipes but they will be on tylerpaper.com under the food tab.
In January, we covered the best of 2011, a makeover of America's most hated foods, Chinese New Year and cooking with winter vegetables. The best recipe came from the Chinese New Year section and was Crispy Beef and Broccoli. This version tastes almost exactly like the Chinese food restaurant favorite, but with fresher ingredients and a bright hint of orange.
February included recipes for football watching parties highlighting the locally-owned Tricky Dix seasoning, romantic Valentine's Day recipes, slimmed-down Italian recipes, readers' recipes for cooking with game meat and easy homemade soups.
It was hard to narrow down a favorite. Some of the soups were very good and the bourbon-braised short ribs received rave reviews, but the favorite was Shrimp Stuffed Cod with Pomegranate Champagne Butter created for a romantic Valentine's Day dinner.
Moving into spring, Tyler was visited by Chef Stephan Pyles from Samar and Stampede 66 in Dallasthere also was the Lago Del Pino opening and St. Patrick's Day. Then we made easy Italian sauces and an Azalea brunch in the garden. The brunch section also contained March's favorite recipe — a Peach French Toast Bake that can be made the night before that will make your flower-inspired brunch delicious and effortless.
In April, we celebrated Easter with a traditional Sunday dinner. We learned about lamb ranchers in Texas, created an Italian dinner party and cooked our first batch of spring vegetables from the farmers market. April's favorite was the dessert for the Italian dinner – Limoncello Tiramisu with Mascarpone Mousse.
In May there were lots of fresh flowers — some even edible — and vegetables from the garden. Two sections were devoted to local farmers and purveyors representing all types of home-grown food. Another section celebrated moms with edible flowers on a cake and in a salad, along with beauty products from the pantry.
The favorite recipe came from FRESH Ideas and was inspired by Ruth Stankewitz, a loyal reader who appeared on the CBS19 cooking segment with me. Ruth and I cooked a nice piece of white fish in parchment paper filled with fresh vegetables. If you are afraid of cooking fish — like many people tell me they are — this recipe is the place to start. It is so easy and full of flavor.
In June, we took full advantage of the season's fresh fruit, herbs and vegetables. There were unique recipes for the most plentiful produce and infusions made with vinegar, oil and liquor. We also had Father's Day breakfast and a patriotic celebration with star-spangled desserts. The favorite recipe in June came from the dessert section and helped cool us down with Chocolate-Raspberry Ice Cream Cannolis.
In April, we celebrated Easter with a traditional Sunday dinner. We learned about lamb ranchers in Texas, created an Italian dinner party and cooked our first batch of spring vegetables from the farmers market. April's favorite was the dessert for the Italian dinner – Limoncello Tiramisu with Mascarpone Mousse.
In May there were lots of fresh flowers — some even edible — and vegetables from the garden. Two sections were devoted to local farmers and purveyors representing all types of home-grown food. Another section celebrated moms with edible flowers on a cake and in a salad, along with beauty products from the pantry.
The favorite recipe came from FRESH Ideas and was inspired by Ruth Stankewitz, a loyal reader who appeared on the CBS19 cooking segment with me. Ruth and I cooked a nice piece of white fish in parchment paper filled with fresh vegetables. If you are afraid of cooking fish — like many people tell me they are — this recipe is the place to start. It is so easy and full of flavor.
In June, we took full advantage of the season's fresh fruit, herbs and vegetables. There were unique recipes for the most plentiful produce and infusions made with vinegar, oil and liquor. We also had Father's Day breakfast and a patriotic celebration with star-spangled desserts. The favorite recipe in June came from the dessert section and helped cool us down with Chocolate-Raspberry Ice Cream Cannolis.
In July, we tried to keep the cooling trend alive with watermelon, drinks and all types of ice cream. We also opened the London Olympics with classic recipes from across the pond. From tea time to pub fare, this also brought the month's favorite recipe from an English chef right here in East Texas. Chef Simon Webster shared his recipe for authentic fish and chips.
At the beginning of August we had a big announcement when the food section was renamed FLAVOR. We took a look at how flavor is actually defined and the science behind taste, our palate and flavor combinations.
The month also brought some other favorite flavors including pizzas, burgers and a 100-year celebration of Julia Child. Since we all love a good burger, the recipe of the month was the Super Spicy Sliders with Stanley's Hot BBQ Sauce. These sliders packed the heat but were not overwhelming since the flavors married well together and were cooled down with creamy cheese, mustard and mayonnaise.
In September, the calling of fall comfort food started to tug on our taste buds but we know the best flavor comes from homemade recipes. We defined whole grains, tasted traditional Spanish-fare and began the cooking from scratch series with an easy breakdown of cooking techniques for proteins.
The favorite recipe combined most of these elements. Shrimp and Portabella Sauté with Creamy Polenta was cooked completely from scratch, in very little time, and brought healthy whole grains and delicious comfort food onto one plate.
October brought seasonal squash, sauces from scratch and fun last-minute Halloween recipes. We also celebrated one year of FRESH Ideas on CBS19 and took an interesting look at how to smoke a whole pig from feature contributor, Roy Maynard.
At the beginning of August we had a big announcement when the food section was renamed FLAVOR. We took a look at how flavor is actually defined and the science behind taste, our palate and flavor combinations.
The month also brought some other favorite flavors including pizzas, burgers and a 100-year celebration of Julia Child. Since we all love a good burger, the recipe of the month was the Super Spicy Sliders with Stanley's Hot BBQ Sauce. These sliders packed the heat but were not overwhelming since the flavors married well together and were cooled down with creamy cheese, mustard and mayonnaise.
In September, the calling of fall comfort food started to tug on our taste buds but we know the best flavor comes from homemade recipes. We defined whole grains, tasted traditional Spanish-fare and began the cooking from scratch series with an easy breakdown of cooking techniques for proteins.
The favorite recipe combined most of these elements. Shrimp and Portabella Sauté with Creamy Polenta was cooked completely from scratch, in very little time, and brought healthy whole grains and delicious comfort food onto one plate.
October brought seasonal squash, sauces from scratch and fun last-minute Halloween recipes. We also celebrated one year of FRESH Ideas on CBS19 and took an interesting look at how to smoke a whole pig from feature contributor, Roy Maynard.
The favorite recipe was one that was unfamiliar to many, but when they gave it a try raved over the flavor. Arancini Risotto Balls are a street food from Italy that makes a great appetizer and a super way to start the holiday season.
November started with a primer on cooking your own dough — a good refresher for the baking season — and moved into Thanksgiving with time-saving solutions and a behind the scenes look at Greenberg Smoked Turkeys. The month finished with the star fruit of the season — the cranberry.
The recipe for November that received great reviews was the Harvest Soup for Thanksgiving. It combined roasted pumpkin, corn and caramelized onions pureed with broth and finished with a drizzle of cream.
In December, we created creative Christmas tables with ease. From party hors d'oeuvres to Christmas breakfast, treats that included nuts and lucky foods to kick off the New Year — by now everyone should be recovering from a delicious December.
The favorite of the month was the Tomato and Cream Cheese Quiche that combined the simplest of ingredients in just the right way to create a creamy quiche that is easy and delicious.
And the winner for the year has to be the Shrimp-Stuffed Cod with Champagne Pomegranate Butter. It is a bit fancy, but it also was very easy and full of flavor — another great recipe for fish. The way the recipe is written, it is great for a special occasion, otherwise the pomegranate seeds can be omitted and white wine or lemon juice substituted for the champagne.
All 12 of the favorite recipes are listed for you below - or you may send an email to food@tylerpaper.com, and I can send you a copy. Keep reading every Wednesday in 2013, there's more great FLAVOR coming your way.
November started with a primer on cooking your own dough — a good refresher for the baking season — and moved into Thanksgiving with time-saving solutions and a behind the scenes look at Greenberg Smoked Turkeys. The month finished with the star fruit of the season — the cranberry.
The recipe for November that received great reviews was the Harvest Soup for Thanksgiving. It combined roasted pumpkin, corn and caramelized onions pureed with broth and finished with a drizzle of cream.
In December, we created creative Christmas tables with ease. From party hors d'oeuvres to Christmas breakfast, treats that included nuts and lucky foods to kick off the New Year — by now everyone should be recovering from a delicious December.
The favorite of the month was the Tomato and Cream Cheese Quiche that combined the simplest of ingredients in just the right way to create a creamy quiche that is easy and delicious.
And the winner for the year has to be the Shrimp-Stuffed Cod with Champagne Pomegranate Butter. It is a bit fancy, but it also was very easy and full of flavor — another great recipe for fish. The way the recipe is written, it is great for a special occasion, otherwise the pomegranate seeds can be omitted and white wine or lemon juice substituted for the champagne.
All 12 of the favorite recipes are listed for you below - or you may send an email to food@tylerpaper.com, and I can send you a copy. Keep reading every Wednesday in 2013, there's more great FLAVOR coming your way.
Best of 2012 Recipes
Best of the Year
Shrimp Stuffed Cod With Pomegranate Champagne Butter
INGREDIENTS
1 dozen shrimp, peeled, boiled, tails removed
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
DIRECTIONS
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Chef Simon Webster & Christine Gardner
Crispy Beef With Broccoli
INGREDIENTS
Marinade:
1 tablespoon rice wine vinegar
1 tablespoon peanut oil
1 tablespoon soy sauce
2 tablespoon cornstarch
1 pound sirloin, cut into ½ inch slices
Sauce:
1/4 cup soy sauce
1/4 cup sweet chili sauce
1/4 cup hoisin sauce
1 orange, juiced
1 tablespoon rice wine vinegar
1 tablespoon honey
Stir-fry:
2 tablespoons peanut oil
2 garlic, minced
2 green onions, minced
2 cups broccoli, cut into ½ inch pieces
DIRECTIONS
In a bowl combine the marinade ingredients. Stir in the beef and refrigerate for 20 to 30 minutes. Bring a large pot of water to a boil. Cook the broccoli for 1 to 2 minutes then remove to a bowl of ice water to stop the cooking. In another bowl combine the ingredients for the sauce and set aside. Over high heat, in a wok or skillet, bring the peanut oil to almost smoking temperature. Add the beef and stir-fry until crispy and cooked to medium doneness for about two minutes. Add the garlic, onions and broccoli and stir to combine. Add the sauce and bring to a simmer. Let the sauce reduce and thicken slightly for about a minute. Serve over rice. Serves four.
Recipe by Christine Gardner
Peach French Toast Bake
INGREDIENTS
1 large baguette (about 8 ounces), cut into ½ inch cubes
4 whole eggs
4 egg whites
1 cup milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1 lemon, juiced
3 tablespoons brown sugar
2 tablespoons powdered sugar
1 teaspoon cinnamon
DIRECTIONS
Spray a 9 by 13 baking pan with cooking spray. Arrange bread in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and brown sugar. Scatter the peach slices evenly on top of the bread. Cover and refrigerate overnight. Preheat the oven to 350 degrees. Uncover and bake for 40 minutes. When ready to serve sprinkle with powdered sugar combined with cinnamon.
Recipe by Christine Gardner
Limoncello Tiramisu with Mascarpone Mousse
INGREDIENTS
1 package ladyfinger cookies
1 bottle limoncello
16 ounces mascarpone cheese
5 egg yolks
3/4 sugar
2 tablespoons lemon juice
2 cups whipped cream
Powdered sugar for dusting
DIRECTIONS
To make the mousse, place the egg yolks and sugar in a large metal bowl and place over a pan of boiling water. Whisk until it becomes thick and creamy. Set aside to cool for a few minutes. Add the mascarpone and whisk until completely blended. Stir in the lemon juice and a tablespoon of limoncello. To assemble the tiramisu, pour 1 cup of limoncello in a wide, shallow bowl. Dip the ladyfingers in the limoncello for one second on each side. Line up in rows across the bottom of a 9-x-13-inch pan. Continue until the bottom of the pan is covered. Top with a thick layer of mousse and then another layer of dunked ladyfingers. Refill the bowl of limoncello, if necessary. Top the second layer of ladyfingers with another layer of mousse. Spread the whipped cream over the second layer of mousse. Refrigerate for 2 hours or overnight. Cut into squares to serve. Serve with a dusting of powdered sugar.
Recipe by Christine Gardner
Fish in Parchment Paper
INGREDIENTS
8 pieces of parchment paper – 18x18
4 filets of cod, snapper, halibut or salmon
20 spears of asparagus
2 lemons, thinly sliced
1/2 cup corn
1 cup grape tomatoes, halved
1 shallot, finely sliced
1/2 red bell pepper, thinly sliced
1 cup vegetable broth or white wine
DIRECTIONS
Lay two pieces of parchment flat on a work surface. Trim asparagus spears to the same length as the fish. Lay five asparagus spears on the parchment. Top with a few lemon slices and then a piece of fish. Over the top of the fish, scatter some of the grape tomatoes, shallot, bell pepper and parsley. Spoon over the top three to four tablespoons of vegetable broth or wine. Bring up the two sides of the parchment and begin folding down over the fish. Fold up the remaining two sides to form a packet. Repeat the process for the remaining four packets. Place each packet on a baking sheet. Bake at 350 degrees for 15 minutes.
Chocolate Raspberry Ice Cream Cannolis
INGREDIENTS
1/2 gallon chocolate chip ice cream
1 cup raspberries
1 cup semi-sweet chocolate chips
1 box large cannoli shells
DIRECTIONS
Cut six of the raspberries in half and set aside. With the remaining raspberries, cut them into fourths. Allow the ice cream to soften on the counter for about an hour. Stir in the quartered raspberries and refreeze. Meanwhile, melt the chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a basting brush, paint the chocolate on the inside and around the edges of the cannolis. Refrigerate until chocolate is set. Using a small spoon, place the refrozen ice cream into each end of the cannolis until they are filled. Press the halved raspberries into the ice cream on each end of the cannolis. Freeze for at least an hour before serving.
Authentic Fish & Chips
INGREDIENTS
4 one inch thick cod fillets
1 cup flour, plus more for dredging
1 egg
1 1/4 cup English ale-style beer (preferably Boddington's or Bass)
1 tablespoon cornstarch
2 large russet potatoes, peeled
Oil for frying
DIRECTIONS
In a large bowl add the flour and egg and mix to combine. Slowly add the beer while whisking. Add the cornstarch and whisk again. Rinse the cod and completely pat dry. Slice the potatoes into one inch thick wedges. Heat oil to 325 degrees. Place the potatoes in the oil for about a minute just to blanch. Remove to a baking sheet lined with paper towels. Increase oil temperature to 350 degrees. Spread some flour on a plate. Dredge the fish through the flour then dip in the beer batter to coat. Immediately place in the fryer. Fry until crisp and golden brown for about four to five minutes and remove to drain on a paper towel. Place the potatoes back in the fryer. Fry for additional minute or two until golden brown. Serve with tartar sauce on the side and malt vinegar sprinkled over the top.
Recipe from Chef Simon Webster
Super Spicy Sliders
INGREDIENTS
1 pound 80/20 ground chuck
1/3 cup Stanley's Hot BBQ Sauce
1 – 2 jalapeños, seeded & minced
1 tablespoon spicy taco seasoning
1/2 tsp fresh cracked black pepper
6 slices of pepper-jack cheddar
1 bag brioche rolls or slider buns
1/4 cup mayonnaise
1 tablespoon sriracha
1/4 cup spicy brown mustard
Several slices of green leaf lettuce
1 medium tomato, sliced 1/4-inch thick
1/2 red onion, thinly sliced into rounds
DIRECTIONS
Place the meat in a bowl. Add the barbecue sauce, jalapenos, taco seasoning and black pepper. Carefully combine the seasonings with the meat and form into approximately 2 – ounce patties that are about 1/2 inch thick and 1 1/2 inches wide. Place a thumbprint indentation in the patty on the top side. This will keep your patties in the shape of a patty and prevent them from puffing up like a ball. Heat a grill, grill pan or skillet to medium-high heat. Grease the surface with a small amount of canola oil. Place the burgers on the grill and cook for 4 to 6 minutes on each side until desired doneness is reached. Before removing from the grill top with a slice or 2 of cheese that has been cut to the size of the patties. Lightly grill the buns for about a minute. In a small bowl combine the mayonnaise and sriracha. Dress the burger with the mayonnaise, mustard, lettuce, tomato and onions along with other desired condiments. Makes 8 to 12 sliders depending on thickness. Recipe by Christine Gardner
Shrimp & Portabella Sauté with Creamy Polenta
For Polenta:
INGREDIENTS
1 cup quick cook polenta (not the polenta in a tube)
1 1/2 cups water
1 1/2 cups milk
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese
DIRECTIONS
In a saucepan add the water, milk, salt and pepper. Bring to a gentle boil. While stirring, pour in the polenta. Turn off the heat. Continue to stir until polenta thickens. Immediately stir in the parmesan cheese. If a looser consistency is desired, stir in additional milk. Serves 4 to 6.
For Shrimp:
INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1 large shallot, minced
2 large garlic cloves, minced
1 portabella mushroom, diced
1/2 cup white or red wine
1/4 cup lemon juice
1 tablespoon butter
1 cup chopped tomatoes, seeded
1/4 cup chopped fresh basil
Grated parmesan, garnish
DIRECTIONS
Over medium heat place the olive oil in a sauté pan. Add the chopped shallots and sauté until soft. Add the portabella mushrooms and sauté for an additional two minutes or until mushrooms have released their liquid and are softened. Add the chopped garlic and sauté for an additional minute. Add the shrimp and stir to incorporate. Pour in the wine and the lemon juice. Allow liquid to reduce while shrimp is cooking. Turn off the heat when shrimp begin to curl and turn pink. Stir in the butter until melted. Add the chopped tomatoes and stir together to warm through. Place in a serving bowl and top with the chopped basil. Garnish with parmesan cheese. Serve with creamy polenta or over grilled polenta cakes. Recipe by Christine Gardner
Harvest Soup
INGREDIENTS
2 to 3 pound baking pumpkin
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups corn kernels
1 tablespoon bourbon
1 tablespoon honey
4 cups chicken or vegetable broth
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup whole milk
DIRECTIONS
Preheat oven to 400 degrees. Cut stem off pumpkin and carefully cut in half. With a spoon scoop out the seeds and remove strands. Rub with a tablespoon of olive oil, salt and pepper and place on a baking sheet skin side up. Roast for about 45 minutes until inside flesh is tender. Set aside to cool. In a large saucepan add one tablespoon of oil and the butter and cook the onion over medium heat until softened. Add the corn and sauté until both the onion and corn are slightly browned. Add the bourbon to deglaze the pan. Scrape out the inside of the pumpkin and add to the corn and onion. Add the tablespoon of honey and stir to combine. Pour in the broth and bring to a simmer for five minutes. Transfer in small amounts to a blender and puree. (Do not fill blender more than half full or the steam from the soup will make it overflow.) Return the soup to the pot and stir in the milk. Taste for seasoning and adjust with salt and pepper accordingly.
Arancini Risotto Balls
INGREDIENTS
1 cup arborio rice
2 tablespoons olive oil
1/4 cup white wine
2 cups chicken broth, heated
1 cup grated parmesan cheese, divided
2 tablespoons fresh basil, chopped
1/2 cup Italian salami, chopped
1 egg
1/2 pound fresh mozzarella, cut into cubes
2 cups flour
4 eggs
2 cups panko bread crumbs
Canola oil, for frying
DIRECTIONS
Heat olive oil in a saucepan. Add the rice and stir to coat. Pour in the wine and let reduce. Add 1/2 cup of the broth and stir into the rice until it is absorbed. Continue to add broth to rice in 1/2 amounts and stir constantly until all of the broth is absorbed into the rice. Stir in 1/2 cup of the parmesan and set aside to cool. Can be made a day in advance. Place the risotto in a large bowl. Add the salami, remaining parmesan, egg and basil and stir to combine. Begin forming the mixture into 1 1/2 inch balls placing a cube of mozzarella in the middle of each ball. In three separate bowls place the flour, eggs and bread crumbs. In a saucepan heat the oil to 325 degrees. Roll each ball in the flour, then the eggs and finally the bread crumbs. Place the ball in the fryer and fry until golden brown. Repeat with the remaining balls.
Cream Cheese & Tomato Quiche
INGREDIENTS
1 9-inch pie crust
4 ounces cream cheese
2 tablespoons vegetable oil
2 shallots, julienned
1 cup sliced mushrooms
6 eggs
1 cup milk
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large tomato, sliced
DIRECTIONS
Place the cream cheese in the freezer for 1 hour. Roll out the dough and press into a 9 inch tart or quiche pan. Prick bottom and sides of the crust and place in the freezer for 30 minutes. Place in a preheated 400 degree oven and bake for 10 minutes to set. When finished remove and set aside to cool. Remove the cheese from the freezer and cut into 1/4 inch cubes and set aside. In a skillet add the oil and shallots and cook over medium heat until softened. Add the mushrooms and continue to cook until lightly browned. About five minutes. Set aside to cool. In a large bowl whisk together the eggs, milk, salt and pepper. Stir in the cream cheese, shallots and mushrooms. Preheat oven to 350 degrees. Pour the egg mixture into the crust. Bake for 20 minutes and then place the tomato slices around the top of the quiche. Bake for and additional 20 minutes or until the middle of the quiche is just set. Let stand for 15 minutes before serving.
Best of the Year
Shrimp Stuffed Cod With Pomegranate Champagne Butter
INGREDIENTS
1 dozen shrimp, peeled, boiled, tails removed
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
DIRECTIONS
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Chef Simon Webster & Christine Gardner
Crispy Beef With Broccoli
INGREDIENTS
Marinade:
1 tablespoon rice wine vinegar
1 tablespoon peanut oil
1 tablespoon soy sauce
2 tablespoon cornstarch
1 pound sirloin, cut into ½ inch slices
Sauce:
1/4 cup soy sauce
1/4 cup sweet chili sauce
1/4 cup hoisin sauce
1 orange, juiced
1 tablespoon rice wine vinegar
1 tablespoon honey
Stir-fry:
2 tablespoons peanut oil
2 garlic, minced
2 green onions, minced
2 cups broccoli, cut into ½ inch pieces
DIRECTIONS
In a bowl combine the marinade ingredients. Stir in the beef and refrigerate for 20 to 30 minutes. Bring a large pot of water to a boil. Cook the broccoli for 1 to 2 minutes then remove to a bowl of ice water to stop the cooking. In another bowl combine the ingredients for the sauce and set aside. Over high heat, in a wok or skillet, bring the peanut oil to almost smoking temperature. Add the beef and stir-fry until crispy and cooked to medium doneness for about two minutes. Add the garlic, onions and broccoli and stir to combine. Add the sauce and bring to a simmer. Let the sauce reduce and thicken slightly for about a minute. Serve over rice. Serves four.
Recipe by Christine Gardner
Peach French Toast Bake
INGREDIENTS
1 large baguette (about 8 ounces), cut into ½ inch cubes
4 whole eggs
4 egg whites
1 cup milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1 lemon, juiced
3 tablespoons brown sugar
2 tablespoons powdered sugar
1 teaspoon cinnamon
DIRECTIONS
Spray a 9 by 13 baking pan with cooking spray. Arrange bread in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and brown sugar. Scatter the peach slices evenly on top of the bread. Cover and refrigerate overnight. Preheat the oven to 350 degrees. Uncover and bake for 40 minutes. When ready to serve sprinkle with powdered sugar combined with cinnamon.
Recipe by Christine Gardner
Limoncello Tiramisu with Mascarpone Mousse
INGREDIENTS
1 package ladyfinger cookies
1 bottle limoncello
16 ounces mascarpone cheese
5 egg yolks
3/4 sugar
2 tablespoons lemon juice
2 cups whipped cream
Powdered sugar for dusting
DIRECTIONS
To make the mousse, place the egg yolks and sugar in a large metal bowl and place over a pan of boiling water. Whisk until it becomes thick and creamy. Set aside to cool for a few minutes. Add the mascarpone and whisk until completely blended. Stir in the lemon juice and a tablespoon of limoncello. To assemble the tiramisu, pour 1 cup of limoncello in a wide, shallow bowl. Dip the ladyfingers in the limoncello for one second on each side. Line up in rows across the bottom of a 9-x-13-inch pan. Continue until the bottom of the pan is covered. Top with a thick layer of mousse and then another layer of dunked ladyfingers. Refill the bowl of limoncello, if necessary. Top the second layer of ladyfingers with another layer of mousse. Spread the whipped cream over the second layer of mousse. Refrigerate for 2 hours or overnight. Cut into squares to serve. Serve with a dusting of powdered sugar.
Recipe by Christine Gardner
Fish in Parchment Paper
INGREDIENTS
8 pieces of parchment paper – 18x18
4 filets of cod, snapper, halibut or salmon
20 spears of asparagus
2 lemons, thinly sliced
1/2 cup corn
1 cup grape tomatoes, halved
1 shallot, finely sliced
1/2 red bell pepper, thinly sliced
1 cup vegetable broth or white wine
DIRECTIONS
Lay two pieces of parchment flat on a work surface. Trim asparagus spears to the same length as the fish. Lay five asparagus spears on the parchment. Top with a few lemon slices and then a piece of fish. Over the top of the fish, scatter some of the grape tomatoes, shallot, bell pepper and parsley. Spoon over the top three to four tablespoons of vegetable broth or wine. Bring up the two sides of the parchment and begin folding down over the fish. Fold up the remaining two sides to form a packet. Repeat the process for the remaining four packets. Place each packet on a baking sheet. Bake at 350 degrees for 15 minutes.
Chocolate Raspberry Ice Cream Cannolis
INGREDIENTS
1/2 gallon chocolate chip ice cream
1 cup raspberries
1 cup semi-sweet chocolate chips
1 box large cannoli shells
DIRECTIONS
Cut six of the raspberries in half and set aside. With the remaining raspberries, cut them into fourths. Allow the ice cream to soften on the counter for about an hour. Stir in the quartered raspberries and refreeze. Meanwhile, melt the chocolate chips in the microwave for 30 seconds. Stir until completely melted. Using a basting brush, paint the chocolate on the inside and around the edges of the cannolis. Refrigerate until chocolate is set. Using a small spoon, place the refrozen ice cream into each end of the cannolis until they are filled. Press the halved raspberries into the ice cream on each end of the cannolis. Freeze for at least an hour before serving.
Authentic Fish & Chips
INGREDIENTS
4 one inch thick cod fillets
1 cup flour, plus more for dredging
1 egg
1 1/4 cup English ale-style beer (preferably Boddington's or Bass)
1 tablespoon cornstarch
2 large russet potatoes, peeled
Oil for frying
DIRECTIONS
In a large bowl add the flour and egg and mix to combine. Slowly add the beer while whisking. Add the cornstarch and whisk again. Rinse the cod and completely pat dry. Slice the potatoes into one inch thick wedges. Heat oil to 325 degrees. Place the potatoes in the oil for about a minute just to blanch. Remove to a baking sheet lined with paper towels. Increase oil temperature to 350 degrees. Spread some flour on a plate. Dredge the fish through the flour then dip in the beer batter to coat. Immediately place in the fryer. Fry until crisp and golden brown for about four to five minutes and remove to drain on a paper towel. Place the potatoes back in the fryer. Fry for additional minute or two until golden brown. Serve with tartar sauce on the side and malt vinegar sprinkled over the top.
Recipe from Chef Simon Webster
Super Spicy Sliders
INGREDIENTS
1 pound 80/20 ground chuck
1/3 cup Stanley's Hot BBQ Sauce
1 – 2 jalapeños, seeded & minced
1 tablespoon spicy taco seasoning
1/2 tsp fresh cracked black pepper
6 slices of pepper-jack cheddar
1 bag brioche rolls or slider buns
1/4 cup mayonnaise
1 tablespoon sriracha
1/4 cup spicy brown mustard
Several slices of green leaf lettuce
1 medium tomato, sliced 1/4-inch thick
1/2 red onion, thinly sliced into rounds
DIRECTIONS
Place the meat in a bowl. Add the barbecue sauce, jalapenos, taco seasoning and black pepper. Carefully combine the seasonings with the meat and form into approximately 2 – ounce patties that are about 1/2 inch thick and 1 1/2 inches wide. Place a thumbprint indentation in the patty on the top side. This will keep your patties in the shape of a patty and prevent them from puffing up like a ball. Heat a grill, grill pan or skillet to medium-high heat. Grease the surface with a small amount of canola oil. Place the burgers on the grill and cook for 4 to 6 minutes on each side until desired doneness is reached. Before removing from the grill top with a slice or 2 of cheese that has been cut to the size of the patties. Lightly grill the buns for about a minute. In a small bowl combine the mayonnaise and sriracha. Dress the burger with the mayonnaise, mustard, lettuce, tomato and onions along with other desired condiments. Makes 8 to 12 sliders depending on thickness. Recipe by Christine Gardner
Shrimp & Portabella Sauté with Creamy Polenta
For Polenta:
INGREDIENTS
1 cup quick cook polenta (not the polenta in a tube)
1 1/2 cups water
1 1/2 cups milk
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese
DIRECTIONS
In a saucepan add the water, milk, salt and pepper. Bring to a gentle boil. While stirring, pour in the polenta. Turn off the heat. Continue to stir until polenta thickens. Immediately stir in the parmesan cheese. If a looser consistency is desired, stir in additional milk. Serves 4 to 6.
For Shrimp:
INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1 large shallot, minced
2 large garlic cloves, minced
1 portabella mushroom, diced
1/2 cup white or red wine
1/4 cup lemon juice
1 tablespoon butter
1 cup chopped tomatoes, seeded
1/4 cup chopped fresh basil
Grated parmesan, garnish
DIRECTIONS
Over medium heat place the olive oil in a sauté pan. Add the chopped shallots and sauté until soft. Add the portabella mushrooms and sauté for an additional two minutes or until mushrooms have released their liquid and are softened. Add the chopped garlic and sauté for an additional minute. Add the shrimp and stir to incorporate. Pour in the wine and the lemon juice. Allow liquid to reduce while shrimp is cooking. Turn off the heat when shrimp begin to curl and turn pink. Stir in the butter until melted. Add the chopped tomatoes and stir together to warm through. Place in a serving bowl and top with the chopped basil. Garnish with parmesan cheese. Serve with creamy polenta or over grilled polenta cakes. Recipe by Christine Gardner
Harvest Soup
INGREDIENTS
2 to 3 pound baking pumpkin
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups corn kernels
1 tablespoon bourbon
1 tablespoon honey
4 cups chicken or vegetable broth
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup whole milk
DIRECTIONS
Preheat oven to 400 degrees. Cut stem off pumpkin and carefully cut in half. With a spoon scoop out the seeds and remove strands. Rub with a tablespoon of olive oil, salt and pepper and place on a baking sheet skin side up. Roast for about 45 minutes until inside flesh is tender. Set aside to cool. In a large saucepan add one tablespoon of oil and the butter and cook the onion over medium heat until softened. Add the corn and sauté until both the onion and corn are slightly browned. Add the bourbon to deglaze the pan. Scrape out the inside of the pumpkin and add to the corn and onion. Add the tablespoon of honey and stir to combine. Pour in the broth and bring to a simmer for five minutes. Transfer in small amounts to a blender and puree. (Do not fill blender more than half full or the steam from the soup will make it overflow.) Return the soup to the pot and stir in the milk. Taste for seasoning and adjust with salt and pepper accordingly.
Arancini Risotto Balls
INGREDIENTS
1 cup arborio rice
2 tablespoons olive oil
1/4 cup white wine
2 cups chicken broth, heated
1 cup grated parmesan cheese, divided
2 tablespoons fresh basil, chopped
1/2 cup Italian salami, chopped
1 egg
1/2 pound fresh mozzarella, cut into cubes
2 cups flour
4 eggs
2 cups panko bread crumbs
Canola oil, for frying
DIRECTIONS
Heat olive oil in a saucepan. Add the rice and stir to coat. Pour in the wine and let reduce. Add 1/2 cup of the broth and stir into the rice until it is absorbed. Continue to add broth to rice in 1/2 amounts and stir constantly until all of the broth is absorbed into the rice. Stir in 1/2 cup of the parmesan and set aside to cool. Can be made a day in advance. Place the risotto in a large bowl. Add the salami, remaining parmesan, egg and basil and stir to combine. Begin forming the mixture into 1 1/2 inch balls placing a cube of mozzarella in the middle of each ball. In three separate bowls place the flour, eggs and bread crumbs. In a saucepan heat the oil to 325 degrees. Roll each ball in the flour, then the eggs and finally the bread crumbs. Place the ball in the fryer and fry until golden brown. Repeat with the remaining balls.
Cream Cheese & Tomato Quiche
INGREDIENTS
1 9-inch pie crust
4 ounces cream cheese
2 tablespoons vegetable oil
2 shallots, julienned
1 cup sliced mushrooms
6 eggs
1 cup milk
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large tomato, sliced
DIRECTIONS
Place the cream cheese in the freezer for 1 hour. Roll out the dough and press into a 9 inch tart or quiche pan. Prick bottom and sides of the crust and place in the freezer for 30 minutes. Place in a preheated 400 degree oven and bake for 10 minutes to set. When finished remove and set aside to cool. Remove the cheese from the freezer and cut into 1/4 inch cubes and set aside. In a skillet add the oil and shallots and cook over medium heat until softened. Add the mushrooms and continue to cook until lightly browned. About five minutes. Set aside to cool. In a large bowl whisk together the eggs, milk, salt and pepper. Stir in the cream cheese, shallots and mushrooms. Preheat oven to 350 degrees. Pour the egg mixture into the crust. Bake for 20 minutes and then place the tomato slices around the top of the quiche. Bake for and additional 20 minutes or until the middle of the quiche is just set. Let stand for 15 minutes before serving.
