Aug 28, 2014

Baby Kale and Arugula Salad with Cherry Vinaigrette, Feta Cheese, Bulgur, Candied Pecans

Ingredients

3 oz.  Salad Mix
1 oz. Feta Cheese Crumbles
1 oz. Cooked Bulgur
½ oz.  Candied Pecans
½ oz.  Dried Cherries
1.5 oz.  Cherry Vinaigrette Dressing

Mix the ingredients together in a bowl and serve immediately chilled.

Dried Cherry Vinaigrette

¾ Cp. Olive oil
¾ Cp. Dried Cherries
¼ Cp. Cherry Juice
1/8 Cp. White Balsamic Vinegar
3 Tb. Malt Vinegar
TT. Sugar
TT. Salt
TT.  Pepper
Soak the dried cherries in cherry juice until plump, combine with all other ingredients and blend thoroughly.  Adjust salt, pepper, and sugar as needed.  

Cooked Bulgur

½ Cp. Toasted Bulgur
4Cp. Vegetable Broth
1 Tb. Ginger, minced
1 Tb. Garlic, minced
2 Tb Salt
Preheat oven to 325 degrees.  While oven is preheating combine broth, ginger, garlic and seasoning to a sauce pot and bring to a simmer.
Add Bulgur onto a sheet pan and bake in the oven stirring occasionally while toasting.  Cook to a golden brown color and remove from oven. 
Pour bulgur into simmering broth and cook until tender.  Drain after cooked and cool and reserve for use in the salad.

Candied Pecans
10 oz. Pecans
1 ea. Egg whites
1 Tb. Water
½ Cp. Sugar
1 Tb. salt
Oiled Sheet pan

Preheat oven to 300 degrees
Mix sugar, and salt together in a bowl.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a sheet pan.
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, roughly 45 minutes.


Aug 21, 2014

Zucchini Bread

INGREDIENTS:

3   LB  GRANULATED SUGAR

4  TBL   VANILLA EXTRACT

4+2/3  CUPS  CANOLA OIL

8  EACH  EGGS

5  CUPS  BUTTERMILK

3+1/4  LB  ZUCCINI, GRATED

1  LB  WALNUT, PIECES

4  TBL  CINNAMON, GROUND

4  tsp  NUTMEG, GROUND

5  LB  A.P. FLOUR

4  TBL  BAKING SODA

2+2/3  TBL  SALT

DIRECTIONS:

In a mixing bowl with the whip mix the sugar, vanilla extract, canola oil and eggs for about 5 minutes.

Sift the flour, baking soda and salt, add the zucchini and the walnuts and incorporated all together.

Add the dry ingredients to the egg mixture, in 3 parts, alternating addition with the buttermilk. Bake at 300 F for about 30-40 minutes or until the tooth pick will come clean on the middle.

Aug 14, 2014

Honey Basil Dressing

Honey Basil Dressing

This sweet and tangy dressing adds an
amazing flavor to any salad or marinade. 
Pairs nicely with spicy dishes
Yields 1 Quart

Ingredients:


2 Each
2floz
4floz
16floz
2oz
To Taste
Egg Yolks
Distilled White Vinegar
Honey
Canola Oil
Basil, Stemmed
Salt and Pepper

Directions:


1. Start with a clean and dry work surface

2. In a clean food processer, Add Egg Yolks, Honey and White Vinegar

3. Pulse until well combined

4. Set food processer high setting and begin slowly adding Canola Oil to create emulsion

5. Slowly add Basil

6. Add Salt and Pepper to taste