Lunch and Learn LIVE! - March 28 Tomato, Basil & Garlic Bruschetta and Marinara Sauce with Whole Wheat Penne Pasta

 Recipie courtesy of Mark Waltrip, "Recipes for Success" and Westgate Resorts

2 Dishes

• Appetizer Course: Bruschetta with Tomato, Garlic and Basil
• Pasta di Primo: Fresh Tomato Marinara tossed in Whole Wheat Penne

About the Ingredients:

• Organic Tomato’s from Alderman Farms in Boyton Beach
• Canned San Marzano plum tomato’s from Italy
• Fresh sweet onion, garlic, thyme
• Fresh basil – delicate herb, use only at the last moment – heat can destroy
• Sourdough baguette
• Whole wheat pasta
• True artisan balsamic vinegar from Modena or neighboring Reggio Emilia
  • Other forms: Commercial or Condiment grade are not as good
• Fresh grated Parmigiano-Reggiano cheese
  • Italian hard cheese made from cows milk
  • Parma, Bolgna, Modena, etc..
  • Sharp and strong flavor and a slightly gritty texture
  • Pecorino is another well-known Italian cheese – sheeps milk

Step 1: Get marinara sauce cooking – dice onions get them cooking

Step 2: Slice the baguettes, brush with oil and pre-toast them, set aside

Step 3: Chop tomatoes for marinara sauce (at this point we can jump to the precooked sauce if needed)

Step 4: Construct bruschetta

Step 5: Toss the pasta in the pan with sauce

Step 6: Roll pasta into serving dish and garnish with grated cheese, basil leaf

PreSteps:

1) Preheat oven to 400 degrees to toast bruschetta.

2) Pre-make the pasta al dente and let drain.

3) Prepare first step of marinara sauce (up until adding fresh tomato’s), set aside (will use in case we get behind and need to speed up sauce)

• I will have all ingredients chopped and ready to cook

4) Lay out ingredients

Marinara Sauce:

Ingredients:

1 28 oz can Italian chopped or diced plum tomatoes (San Marzano)

4 large vine-ripened tomatoes chopped

6 basil leaves sliced in thin strips

1/2 yellow onion, diced

1 teaspoon fresh thyme, minced

1/4 cup red wine (can substitute chicken broth)

1/2 cup chicken broth

2 tablespoons olive oil

Pinch dry oregano

Salt and pepper

Instructions:

In a pre-heated pan on medium to high heat, add olive oil and saute onions until soft (about 3-5 minutes).  Add oregano and thyme.

Deglaze pan with red wine and cook until reduced (about 3 minutes).

Stir in canned plum tomatoes and chicken broth. Raise heat until sauce begins to boil, then reduce heat to medium for 10 minutes.  

Stir in chopped tomatoes. Cook an additional 7 minutes on medium to low heat.

Add basil, cook for 2-3 more minutes.

Salt and pepper to taste.

Toss with pasta

Sprinkle grated parmesan cheese on top

Lunch and Learn LIVE! - January 24, Traditional Sukiyaki

TRADITIONAL SUKIYAKI

Recipe courtesy of Chef Ken Hayashi, Rangetsu of Lake Lily

NY Strip thinly sliced & cooked at the table in a sweet soy sauce with assorted vegetables and Udon noodles.

Note: This is a traditional specialty of RanGetsu and represents one of Japan’s most loved “comfort foods”.

Serves 2

INGREDIENTS

12oz       Lean NY Strip thinly sliced            

1/2 pc    Bok Choi

2 heads                Shiitake Mushrooms

1-2 oz    Enoki Mushrooms

4 oz        Nappa Cabbage

4 stalks Scallions (Green onions)

4 slices  White Onions

4 pcs      Tofu (firm type)

½ pack  Japanese Udon Noodles

1 tbsp    Beef Fat (or substitute Salad Oil)

Sauce:   Traditional Sukiyaki Broth

(Serve with Steamed Rice)

SUKIYAKI BROTH

1 cup     Soy Sauce (low sodium)

¾  cup   Mirin

¼ cup    Sake

¼ cup    Water

4 oz        Sugar

1 pc        Kombu (dried sea weed)

PREPARATION

Simmer Broth ingredients in pan and let it stand. Drop piece of Kombu in hot water and save.

Heat up a skillet at center of dining table (skillet on portable stove or electric skillet work well) and coat it with beef fat or salad oil. Brown 2-4 pcs of sliced beef and onions. Add some Sukiyaki Broth and bring back to boil. Add vegetables and cook to desired point. Add Udon Noodles and continually add Broth to taste while adjusting heat.  If taste too strong add Kombu water. Serve in small bowls. Accompany with rice in the traditional style.

December 12, 2012 - Celebrity Chef Emily Ellyn

Holiday Turkey with Cranberry Sauce, Dressing and Smashed - Up Potatoes

Recipe courtesy of Emily Ellyn 

 ***All recipes are Florida Hospital Healthy 100 Approved***

 

Pressure-Cooked Southern Turkey Dinner

Makes about 3- 4 servings

Turkey

Ingredients:1 onion, quartered

1 quart low- fat/low-sodium chicken stock
1 turkey leg, skin removed and reserved
1 turkey breast, skin removed and reserved
2 sliced Portobello mushrooms
3 sprigs fresh rosemary
3 fresh sage leaves
1 tablespoon poultry seasoning

1 tablespoon Cajun seasoning
Coarse salt, freshly ground black pepper, to taste
Directions for the turkey:

1. In pressure cooker add all ingredients and seal lid. Cook over full heat to a full pressure (will hear hiss of pressure cooker when up to full pressure) for 40 minutes.
2. Release pressure and carefully remove lid. Remove turkey and cut up breast and remove meat from leg. Set aside.

 

Cranberry Sauce

Ingredients:

1 pound bag fresh cranberries

2 sweet apples (Honey Crisp or Gala), peeled and cored

1/2 cup cranberry juice
Zest and juice of 1 orange
1 tablespoon ground ginger

Directions for cranberry sauce:

In medium sauce pot bring all ingredients to a simmer over medium-low heat. Simmer until cranberries are fork tender. Set aside.

Smashed Potato Mash Up

Ingredients:

2 parsnips peeled, diced large

1 large sweet potato, peeled, diced large
10 red fingerling potatoes, diced large
1/3 cup low-fat sour cream

Coarse salt, freshly ground black pepper, to taste

Directions for Smashed Potato Mash Up:

1. Combine potatoes and parsnips in large sauce pot and fill with water to cover. 
2. Bring to a boil over high heat and cook until potatoes are fork tender. Drain potatoes. Then in medium mixing bowl add potatoes and sour cream. Smash and then season with salt and pepper to taste.

Dressing:

1 large red onion, diced small

3 carrots, peeled and diced small

1 parsnip, peeled and diced small

3 ribs celery, diced small

1/2 cup frozen corn

¼ cup dried cranberries or raisins
1 Portobello mushroom cap, diced small

Coarse salt, freshly ground black pepper, to taste
2 tablespoons poultry seasoning

1/4 cup low-fat/low-sodium chicken stock

5 slices Smart Carb Paleo Almond Bread, torn into pieces (sold at Chamberlain’s)

2 eggs + 2 egg whites, beaten

Smart Balance Cooking Spray

Directions for stuffing:

1. Preheat oven to 400˚F.
2. Heat a medium sauté pan over medium heat and spray pan with Smart Balance Cooking spray and then add onion and sauté until translucent.
3. Stir in carrots, parsnip, celery, corn, cranberries, and mushrooms and sauté until vegetables are tender. **Note: Add a splash of the stock or some water if vegetables are too dry. Season with salt and pepper.
4. Add poultry seasoning and stock and bring to a simmer. Add bread, remove from heat and let cool. Stir in eggs and transfer mixture to a rimmed baking sheet, spreading evenly.
5. Bake for 20 minutes. Remove from oven and set aside.

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Lunch and Learn LIVE! with Guest Chef Jason Schofield - November 2012

Turkey Taco with Cilantro Mint Cream and Leftover Slaw with Pea Soup

 Recipe courtesy of Jason Schofield of White Wolf Cafe

Taco Seasoning:

• 1 Tbl. dark chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1 Tbl. Spanish paprika
• 1 1/2 tsp. Toasted fresh ground cumin
• 1 tsp. Kosher sea salt
• 1 tsp. Fresh ground black
• 1 tsp. Toasted fresh ground coriander seed 

Preparation:

1. Using a spice grinder grind toasted cumin and toasted coriander.
2. In a small skillet heat remaining spices and herbs over medium low heat just to toast.
3. Add all ingredients to large bowl and mix.
4. (Add shredded leftover turkey breast and combine well before adding to taco shell)

 

Cilantro Mint Cream 

• 1/2 cup of sour cream, creme fraiche , or plain non-fat yogurt
• 2 Tbl. chopped fresh mint
• 2 Tbl. fresh chopped cilantro
• 1 pinch of fresh lime zest 

Preparation: 

1. Using a micro plane zest 1 lime.
2. Wash your herbs and then place on a paper towel.
3. Using a small mixing bowl add sour cream (or yogurt) and half of lime zest (reserve the rest)
4. Take washed Herbs, chop finely and then add them to small bowl and mix.
5. Season with pinch of salt and fresh black pepper.

Leftover Slaw (there’s always leftover vegetables at Thanksgiving!) 

• 1 Zucchini, cut into match sticks
• 1 Yellow squash, cut into matchsticks
• 1/2 Of a Yam or Sweet Potato ,cut into matchsticks
• 1 Small Carrot, cut into matchsticks
• 1 1/2 Tbl. Cider vinegar
• Reserved Lime zest
• 1/3 of a Granny Smith Apple, cored and cut into matchsticks
• pinch of salt and fresh black pepper
• 1 Tbl. of chopped parsley
• 1 Tbl. of chopped cilantro

Preparation: 

1. Using a matchstick vegetable peeler or a mandolin, make matchsticks out of fruit and vegetables.
2. Use a small mixing bowl and toss fruit and vegetables with salt and cider vinegar.
3. Let stand for 15 minutes and then add herbs at the end.

Pea Soup

• 1/2 cup Chopped Scallions
• 4 Cups Shelled Peas or Thawed Frozen Peas
• 1 Cup Yogurt
• 2-4 Tablespoon Olive Oil
• Salt, to taste
• 10 Leaves of Mint

Lunch and Learn Live! with Guest Chef Jon Fleischman - October 2012

October 25, 2012 - Corn Soup, Salad & Sandwich

Recipes Courtesy of Jon Fleishman, Hot Olives

Corn Soup:
1Tbl chopped onion
1Tbl chopped garlic
3cups corn
3cups chicken stock (or vegetable stock)
2oz olive oil
1oz heavy cream (or half/half, or lowfat milk)
sea salt to taste
white pepper to taste

Salad:
4 cups Arugula
4 cups Watercress
4 oz (about 10 pieces) Artichoke hearts
1/4 cup sweetened sun-dried cranberries
1/4 cup grape tomatoes
2Tbl sliced Almonds, toasted
2Tbl Honey Beet dressing

Honey Beet Dressing:
1/2 cup beets, pureed smooth
1/4cup white Balsamic vinegar
1/2 cup light olive oil
1Tbl Honey (or agave syrup)
1tsp chopped chives
1tsp chopped shallots
sea salt to taste
white pepper to taste

Tomato Sandwich: yields 2 sandwiches
4 slices of fresh bread of your choice (Italian loaf for demo)
2 slices vine-ripened tomatoes
2 slices golden tomatoes
4 slices plum tomatoes
4 ounces Goat Cheese
8 medium Basil leaves
Drizzle Extra Virgin Olive Oil
Fresh cracked black pepper to taste

September 27, 2012 - Guitara Pasta with Rapini & Garlic sauté, Poached Egg and Parmigiano

Recipes Courtesy of Loren Falsone Brassil Chef/Owner The Table

 

Semolina Pasta Dough

• ½ pound semolina flour, plus more for rolling dough
• 2 tsp. Kosher Salt
• 1 Tbsp. Finely Ground Black Pepper
• 5 oz egg yolks
• 1 Tbsp. Extra Virgin Olive Oil

*Method

Combine all dry ingredients

1. Combine Yolks & oil
2. Mix the dry and wet ingredients together to form dough The dough should be damp but not tacky.
3. Kneed to form the gluten for about 5 minutes Wrap in plastic wrap and let rest for 30 minutes Quarter dough, Roll out each quarter of pasta using extra semolina flour and rolling pin, wrap up reserves in plastic while rolling.
4. Guide pasta through Guitara or cut by hand Lay out pasta on parchment paper

Rapini & Garlic Sauté

• Extra Virgin Olive Oil (approx 1 Tbl.)
• 1 head rapini
• 2 Tbsp. Sliced garlic
• 1 tsp crushed red pepper
• Kosher Salt

*Method Rapini

1. Bring 4 qts salted water to a boil
2. Blanch Rapini for 3 minutes, pull from water & shock in ice bath Once rapini is cold pull out of water, pat dry & rough chop Peel & slice garlic Heat up oil in a medium sized sauté pan Sauté garlic until slightly colored Add in crushed red pepper Add in salt Add in rapini and cook until hot

Poached Egg

• 1 egg, crack and place in small bowl
• White vinegar
• Parmigiano , shaved thin for garnish

*Method-Poached Egg

1. Heat up 1 qt water to 170 degrees in a small Sauce pan
2. Add 2 tbsp. White vinegar
3. Swirl water and drop in egg
4. Cook until white is no longer raw about 3 minutes
5. Pull egg and hold on paper towel

* To Serve

1. Cook pasta in boiling salted water for 1 minute after it comes back to a boil. ( you can use rapini water!)
2. Add cooked pasta to sauté pan and toss with rapini & garlic
3. Place in bowl Top with poached egg Garnish with sliced Parmigiano