Sep 28, 2018

Corn Fritters with Korean Chili Sauce Dip

4 Eggs
1 C. Milk
1 C. Flour
1 Tb. Baking Powder
2 Tb. Sugar
1 Tb. Minced Parsley
1 Tb. Minced Chives
2 tsp. Salt
2 Tb. Old Bay Seasoning
4 C. Fresh corn cut off the cob

Beat eggs and milk together. Sift together all dry ingredients, mix all sifted ingredients into egg and milk until batter is formed. Fold in parsley, chives, salt, pepper, and corn.

Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon into a 350 degree fryer and cook for approximately 3 minutes or until batter is cooked.

Korean Chili Sauce

1 1/2 C. Mae Ploy
2 Tb. Sesame oil
1 Tb. Fresh lime juice
1 Tb. Fresh orange juice
2 Tb. Soy Sauce
1 Diced yellow onion
6 Roasted Serrano pepper
1 Tb. Ginger minced
4 Tb. Thai basil minced
4 Tb. Chili garlic paste
1 Tb. Toasted sesame seeds
2 Tb. Gochujang sauce
3 Tb. Siracha sauce

In a hot sauté pan add sesame oil and onion, caramelize. Add all remaining ingredients and bring to a simmer. Pour into a blender and puree until smooth. Refrigerate and use for recipes. 

Sep 27, 2018

Roasted Red and Gold Beet Salad with Blueberries

1 Red beet
1 Gold beet
1 C. Blueberries
1/4 C. Plain yogurt
4 Radishes thinly sliced
1 oz. Pistachios
4 Tb. Basil minced
1/2 C. Blueberry vinaigrette

Cover beets with aluminum foil and roast in a pre-heated 375 degree F oven until fork-tender for about 45-60 minutes. When cool enough to handle, cut ends and peel skin off beets. Dice into large pieces, reserve refrigerated until needed.

Blueberry Vinaigrette

1 C. Fresh blueberries
1/4 C. Balsamic vinegar
1/4 C. Extra-virgin olive oil
2 tsp. Dijon mustard
4 Tb. Orange juice
2 tsp. Orange zest
6 Tb. Honey
1/4 tsp. Salt
1/8 tsp. Black pepper

Combine ingredients in blender and blend until smooth.

Sep 20, 2018

Peach Parfait

2 lb. peaches, diced, peeled
3 oz. water
6 oz. light brown sugar
Granulated sugar
2 tsp. fresh lemon juice
2 tsp. ginger

Combine water, sugars, lemon juice, and ginger into a pot. Heat until sugar dissolves and pour over fresh peaches allowing them to macerate.

2 C. pastry cream
1 lb. milk
4 oz. sugar
1.5 oz. corn starch
4 eggs
2 tsp. vanilla extract
1.5 oz. butter

Combine the milk with half the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly. Remove from heat and stir the vanilla and butter. Transfer to a container and place plastic wrap directly on the pastry cream and let cool.

1/2 C. whipped cream

Fold whipped cream into pastry cream

1/8 C. crème fraise

Fold the crème fraise into the pastry cream.

Garnish with candied nuts.

Sep 6, 2018

Farmer's Garden Rice

3/4 C. Bomba Paella rice
3 C. chicken stock
1 tb. olive oil
1 tb. garlic
1/4 C. fresh tomato, chopped
1/4 C. corn, cut from cob
1/4 C. summer squash, diced
1/4 C. heavy cream
2 tb. Parmesan cheese, freshly grated
1/4 C. chorizo
1 tsp. fresh thyme

Gently sauté garlic 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. 

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.

Combine rice, tomato, corn, squash, and stir to incorporate. Continue stirring and cooking until the mixture is very hot, then add cream, Parmesan, and chorizo. Stir to combine and cook until hot, if mixture seems dry, add more stock or cream to desired texture and season to taste.