Thai Curry Corn Chowder

Yield: 2 Quarts

2 Tb.    Sesame Oil

1 Tb.   Ginger Puree

1 Tb.    Garlic Minced

½ Cp.   Onions Diced

1 Cp.   Carrots Diced

1 Cp,   Potato Diced

2 Cp.    Frozen Kernel Corn (Fresh Corn Cut from Cob)

2 Tb.   Red Curry Paste

1 T   Curry Powder

1 Tb.   Fish Sauce

3 Cp.   Chicken Stock

1 Tb   Brown Sugar

T.T.    Salt and Pepper

1 Ea.    Lime Juice fresh squeezed

1 Tb.   Sambal

½ Cp.   Cream of Coconut

¼ Cp.   Cream

3 Tb.   Cilantro Minced Fine

In sauce pan combine on medium high heat, Sesame oil, Ginger puree, garlic, onions, carrots, potato, and curry powder. Sauté until opaque on medium high heat, add Chicken Stock, Red curry paste, fish sauce, and corn allow to simmer until vegetables are tender.  Add to the soup lime, sambal chilies, sugar simmer adjusting seasoning finish with corn, cream and fresh parsley.

Warm Potato Salad

1 Lb.  Red Skin Potato sliced 
1 Cp.  Carrots Diced Medium
½ Cp   Red Onion Medium Diced
2 cps  Cauliflower Florets Small
6 Slices  Bacon
¼ Cp  Apple Cider Vinegar
½ Cp  Olive Oil
TT  Black Pepper, Salt
3 Tb.  Brown Sugar
3 Tb.  Dijon Mustard
2 Tb.   Herb Parsley Minced
1 Tb.  Chive Minced
1Tb.  Minced thyme
¼ Cup  Green Onion Chopped

In a sauce pan poach Red potatoes and reserve.  Toss Carrots, Onions, and Cauliflower in a bowl with 2 Tb. Olive oil.  Place in a 375 degree oven on a sheet pan and cook until just starting to caramelize. 
Lay sliced bacon on a sheet pan and cook in the oven until crispy. Remove and reserve the hot bacon drippings for dressing and crumble the cooked bacon. 
In a bowl mix Vinegar, Olive oil, Dijon Mustard, Brown sugar, bacon drippings and blend with Fresh herbs and seasonings.  Adjust salt and pepper as needed.
Combine oven roasted vegetables with Potatoes, bacon and toss with dressing. Serve warm.

Apple Crisp

Ingredients

4 Lbs Apples
2 Cps. Tapioca, instant pudding
1 Cp. Sugar, granulated
4 Tb. Corn starch
1 Tb. Vanilla Extract
½ tsp. Almond Extract
1 tsp Nutmeg, ground
2 tsp Cinnamon

Procedure

• Cut the apples into thick slices

• Combine the dry ingredients. Mix with the fruit.

• Sprinkle on the extracts and blend well. If the dry ingredients collect at the bottom, allow the mixture to sit longer, and then re-blend. When the dry ingredients stick completely to the fruit, it is ready to fill the pans.

• Fill the pan and top with the crisp topping

• Bake at 350 degrees approximately 90 minutes or until the fruit is bubbling in the middle



CRISP TOPPING

2 ½ Cp. A P Flour
2 Cp. Granulated Sugar
½ Cp. Brown Sugar
½ LB. Unsalted Butter, chopped in small Pieces, keep cold

• Put all ingredients into mixing bowl with a paddle attachment and mix until it develops a moist crumbly texture.

• Chill

Vegetable and Smoked Parmesan Cheese Risotto

Yield: 3 to 4 servings

3 Cp.  Chicken or vegetable stock 

2 ea.  Shallots, large, minced 

7 Tb.  Olive oil 

1 Cp.  Arborio Rice 

1 Cp.   Zucchini Small Diced 

1 Cp.  Heirloom tomato puree 

1/2 Cp.  Smoked Parmesan cheese, freshly grated 

2 Tbs.  Fresh Parsley, Sage, Thyme minced 

Sea salt and freshly ground black pepper as needed

Instructions:

1. Gently sauté shallots in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes.

2. Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.

3. Heat 4 tablespoons olive oil in a sauté pan. Add Zucchini and cook, about 5 minutes. Return rice to saucepan with 2 tablespoons of reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if rice looks a little thick. Quickly mix in Smoked Parmesan, stirring until light and creamy. Check seasonings.

4. Fold in tomato Puree, and minced herbs adjust seasoning as needed.

Fresh Tomato & Wala Wala Onion Pie

Yield 1 pie

5Lbs.    Slice tomato
2 1/5Lbs.  Sliced Onions
T. T.  Salt and Pepper
6 Tb.   Olive oil (for sautéing and oiling baking dish)
8 oz.   Panko Bread Crumbs
8 oz.   Romano Cheese
4 oz.  Pesto Basil 
3 Cp.  Sour Cream
6 ea.  Whole Eggs


In a sauté pan, heat up olive oil and caramelize the onions and set aside to cool for pie. 
Oil your cake pan or pie dish with olive oil.  Arrange slice tomatoes in the bottom of the pan, sprinkle with caramelized onions, Panko crumbs, salt, pepper and Romano cheese.  Repeat process until you have adequate layers to reach nearly to top of pan reserving room for soufflé top.  
In mixing bowl combine pesto with sour cream and egg, beat with a whisk until incorporated.  
Pour soufflé mixture over layered tomatoes.  
Bake uncovered in a 300* degree oven for 45 Minutes approximately.  Allow to rest for ½ hour before serving.