Cooking Demo Jan 26th
Grilled Cauliflower and Potatoes By Stacey Amagrande
With Smokey Cilantro lime Dressing
1 medium head cauliflower, sliced into ½ inch “steaks” (keep stem intact)
4 small red potatoes, boiled whole in salted water for 12 minutes, and sliced ¼ inch thick
2-3 Tablespoon olive oil, plus ¼ cup more for the dressing
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 limes; 1 teaspoon zest and juice from two; the extra lime sliced for garnish
1 fresh clove garlic, grated
¼ cup fresh cilantro, chopped fine
2 stalks green onion or 1 tablespoon fresh scallion, sliced thin
*special equipment; grill pan
Heat the grill pan or outdoor grill to medium-high heat. In a large bowl toss the prepared cauliflower and potatoes with 2-3 tablespoons of the olive oil with salt, pepper and cumin. Use thongs to place the vegetables on the hot grill. Cook about 5-8 minutes or until dark grill marks appear. A little bit of blackening is good, just don’t char the entire thing. Carefully flip the vegetables over to grill the other side. It will probably take 3 batches to grill everything.
While the vegetables are grilling, make the dressing. In a small bowl, whisk together; lime juice, zest, smoked paprika, cilantro, salt and pepper Drizzle in the olive oil while whisking to incorporate it well.
When the vegetables are done grilling place them on a plate alternating the cauliflower with the potato for beautiful presentation. Spoon the dressing over all of the vegetables evenly and garnish with the chopped green onion and lime slices. This is delicious on its own; but would make a great side kick to any grilled protein.
Cooking Demo Jan 19th
Cooking Demo Jan 12th
Cooking Demo – Jan 5th 2012
Pan Roasted Brussel Sprouts
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons crushed garlic
- 1/4 white onion, chopped
- 2 cups (16 ounce) trimmed Brussels sprouts
- salt and ground black pepper to taste
- garlic powder to taste
- 1 tablespoon fresh parsley, chopped
Directions
- Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, garlic powder and parsley.
Cookin Demo Dec. 22nd
Italian Winter Soup – by Stacey Amagrande
1 large brown or white onion, diced small
3 carrots, peeled and diced small
3 stalks celery, diced small
1 red bell pepper, diced small
2 small red potatoes, 2 small white potatoes, scrubbed clean and diced small
1 bunch kale or other hearty dark green, chopped small
4 cloves fresh garlic, minced
1 cup diced tomatoes, fresh if you can find good ones
1 cup brown rice
1 can cannellini beans, drained
4 cups (one box) vegetable or chicken stock
2 cups water
4 tablespoons tomato paste
2 bay leaves
1 teaspoon each dry basil, thyme and oregano.1 tablespoon of each if using fresh
4 tablespoon extra virgin olive oil (EVOO)
Heat a large pot over medium high heat, and add the uncooked rice into the dry pot, toast the rice for about 6 minutes to release the full flavor. Add the EVOO, onion, carrot, celery, bell pepper, and potatoes. Season with some salt and pepper; and stir occasionally for 8 minutes. Add the kale, garlic, tomatoes, tomato paste and dry or fresh herbs. Stir and cook 5 minutes. Add the stock, water, beans and bay leaves and bring to a rapid boil. Turn down heat to simmer, cover and cook 35 minutes. The soup is best served hot and makes great left overs, the flavors intensify after a day or two in the fridge. Shred some fresh Parmesan cheese over the top and serve with crusty bread! Delicious! Enjoy!!
If you do not finish this soup within a week you can freeze the rest.
Cooking Demo – Dec. 15th
Thai Vegetable Winter Soup By Stacey Amagrande
1 brown onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
1 yam, peeled and diced small
½ head cabbage, shredded
1 bunch kale, tough stems removed and sliced very thin
1 bunch cilantro, chopped fine
¼ inch piece fresh ginger, grated fine
4 limes, zested and juiced
3 tablespoons extra virgin olive oil
4 tablespoon soy sauce (or liquid Braggs if you want to make it gluten free)
4 cups vegetable broth (one box)
2 cups water
4 dashes Sriachai chili sauce (optional)
salt and pepper
Preheat a large pot over medium high heat. Drizzle in the olive oil then add the onion,carrot,celery, and yams. Add some salt and pepper. Cook for 8 minutes stirring occasionally. Add the garlic,ginger and lime zest, stir it in and cook 2 minutes. Add the cabbage, kale, soy sauce and lime juice, cook 5 minutes. Add the broth, water,lemon grass, ½ of the cilantro and chili sauce if using. Bring to a boil. Turn the heat down and simmer 10 minutes. The soup is done! Add the rest of the cilantro after you have pulled the pot off of the heat. Serve hot and enjoy!
A great protein to add to the soup is a garnish of sliced hard boiled eggs or some cooked shrimp! Makes about 6 adult servings! Enjoy!
Cooking Demo – Dec. 1st, 2011
Fennel Apple Hash
by Stacey Amagrande
1 fennel bulb, top and bottom removed, cored and diced 1/4inch
1 large or 2 small apples, cored and diced 1/4inch
1 small brown onion, diced
2 large or 4 small red potatoes, diced
1 sprig fresh rosemary (about 2 tsp. Minced)
3-4 T. EVVO
Salt and pepper
Heat the EVOO in a large heavy or cast iron pan. Toss in the potatoes, season with salt and pepper. Cook about 5 minutes then add the onion. Cook another 2 minutes then add the fennel and apple. Stir well then let cook over med-high heat for 6-8 minutes or until potatoes begin to brown. Add the rosemary then cook another 6 minutes until the hash is becoming uniformly brown. Stop stirring and cook 2 more minutes. Serve a long side some hearty greens, eggs or some grilled sausage. Shave a little bit of parmesan cheese on top if you like and enjoy!
Bourbon Sweet Potatoes
Bourbon Glazed Yams
2 pounds yams or sweet potatoes
2 tsp. unsalted butter
3 T firmly packed light brown sugar
¼ cup pineapple juice (not from concentrate)
1 T fresh lime juice
½ tsp. salt
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
3 T bourbon
¼ cup minced scallions
- Preheat the oven to 450 degrees. With a fork, prick the yams in several places. Place on a baking sheet and bake for 45 minutes, or until the yams are tender. When cool enough to handle, peel the yams and cut crosswise into 1 ½ inch slices.
- In a large skillet, melt the butter over medium heat. Add the brown sugar and stir to blend. Add the pineapple juice, lime juice, salt, allspice, and nutmeg and cook until the mixture is bubbly, about 2 minutes. Stir in the yams and cook, gently turning occasionally, until the yams are glazed and nicely coated, about 10 minutes.
- Remove the pan from the heat and add the bourbon. Bring the mixture to a boil over high heat and cook until the bourbon has evaporated, about 2 minutes. Stir in the scallions. Spoon the yams into medium bowl and serve.
Mock Mashed Potatoes
Mock Mashed Potatoes – (cauliflower)
1 head cauliflower, separated into florets
1 Leek, cut lengthwise to clean thoroughly, sliced and dark green leaves discarded
4 T. Real cream
1 – 2 T. parsley, fresh, finely chopped
1 -2 T. Sweet butter, real butter
salt & pepper to taste
Place cauliflower and leeks in pot with about 3” water (use a 1 1/2 quart pot); bring to boil; reduce heat and simmer to steam cauliflower until very tender. Drain thoroughly.*
Use either a handheld blender or place ingredients into blender and puree add cream, butter, parsley and whip them to a fluffy texture season with salt and pepper and serve. They taste very much like mashed potatoes.
* be sure all water is out so that your mock mashed potatoes are not watery
This is especially great for those who don’t really care for cauliflower. It is a great alternative to the starchy and fatty mashed potatoes.
Crust less Pumpkin Pie – gluten free
Crust less Pumpkin Pie
Ingredients
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
Directions
- In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean
