Category: Recipes (Page 20 of 55)

This is the second in our series of ROCK STAR recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Julie Simon of Thomas Hill Organics plans to create food for the soul with fresh, organic lamb and other ingredients that highlight the Central Coast. Give this recipe a whirl if you can’t make it to the Main Event to watch Chef Julie in action!

Lamb and Quince Tagine

Ingredients:

• 2 lbs. of Lamb shoulder
• 1 lemon
• 4 large quince, peeled and quartered
• 1 large onion, peeled and sliced
• 3 garlic cloves, minced
• 1 Tbs each of fresh grated ginger, mustard, thyme, sugar
• 1/3 cup olive oil
• Salt & pepper
• 1 cup white wine or water
• Garnish with cilantro and sesame seeds

1. In a bowl, mix half the olive oil, mustard, thyme, garlic, salt and pepper to taste.
2. In a Dutch Oven, put the rest of the olive oil on medium high heat.
3. Saute the lamb. Set aside.
4. Add the onion & quince. Saute for about 5 minutes
5. Return the lamb & drizzle “olive oil glaze”. Saute for a few more minutes.
6. Add about a cup of white wine or water.
7. Simmer on low heat, covered for about 45 minutes.
8. Serve hot, garnished with cilantro & sesame seeds. 

Click Here for More of Recipe Central

Everyone wants to be the ‘hostess with the most-est’. This recipe definitely fits that bill and takes it a step further… Picture yourself–Queen of Tarts… Take advantage of nectarines at the peak of the season (I know I will!). Note: no tea parties, deck of cards, rabbits or mad hatters required!

” src=”sites/all/modules/wysiwyg/plugins/break/images/spacer.gif” alt=”<--break->” />

Individual Nectarine Tarts

Serves 4

Ingredients:

•     1 sheet frozen ready-rolled puff pastry
•     1/4 cup soft cream cheese
•     1 1/2 tablespoons turbinado sugar*
•     Pinch of cinnamon
•     4 nectarines, halved, pitted, and sliced

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut pastry into 4 squares. Place onto prepared pan.
2. In a small bowl, beat together cream cheese, 1 tablespoon of sugar and cinnamon. Spread over pastry squares. Arrange nectarine slices on top of cream cheese.
3. Bake for 12 minutes or until golden. Sprinkle with remaining sugar. Serve.

*Turbinado sugar is also known as ‘sugar in the raw’. You can substitute brown sugar (light or dark), if desired.  

Click Here for More of Recipe Central

Classic French pastry meets ice cream and warm chocolate sauce??!! Sign me up! This is a great make ahead recipe (see notes) to knock the socks off your family and friends. Note: it is your duty as the chef to taste test…

Profiteroles with Homemade Chocolate Sauce

Makes 18

Ingredients:

Choux Pastry:

• 1 cup water
• 6 Tbsp butter, at room temperature
• 1 cup all-purpose flour, sifted
• 3 eggs, room temperature, lightly whisked

 Chocolate Sauce:

• 1/2 cup heavy cream
• 12 ounces (2 cups) semisweet chocolate chips
• 2 tablespoons honey
• 2 tablespoons prepared coffee

For Serving:

• Ice Cream (vanilla is traditional but use your favorite!)

1. Preheat oven to 400 deg F. Line 2 baking sheets with parchment paper.
2. Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined (no white streaks should remain).
3. Return mixture to the heat and cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
4. Gradually add 1-2 Tbsp of egg at a time, beating well after each addition, until the dough is thick and glossy.
5. Place heaped tablespoons of dough, about 1 inch apart, on prepared baking sheets. If you want to be fancy, transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1 inch balls onto the baking sheets.
6. Use wet fingers to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
7. Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven (still turned off!) for 20 minutes to dry out. Transfer to a wire rack to cool completely.
8. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
9. To serve, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

*Note: The puffs can be frozen after cooling. Before serving, defrost the puffs and then reheat in a 350 degree F oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream. You may also use purchased chocolate sauce. Feel free to use caramel sauce versus chocolate if you want to ‘eat outside the box!’

Click Here for More of Recipe Central

Another winner recipe from Heidi… “Asian Cuisine is all about being ready to go! Have all of your ingredients lined up in the order in which they are going in the Wok.  The secret is in the preparation – stir frying goes quick!!”

Easy Chicken Fried Rice

Serves 4

Ingredients:

• 3 cups Chicken Breast, Cut into 1 inch cubes
• 3 Tbsp Vegetable Oil, Divided
• 1 Medium onion, medium dice
• 3 Cloves garlic, minced
• 2 tsp Fresh Ginger, Minced 
• 2 Tbsp Sesame oil
• 1 cup Frozen peas and carrots
• 2 Tbsp  Soy Sauce
• 1/4 cup Chicken Stock
• 1 Green onion, cut on the bias (at an angle)
• 2  Eggs, beaten
• 3 cups Rice, cooked

1. Heat a Wok or large non-stick skillet to high heat. Add 2 Tbsp of the oil and add the onion, garlic and ginger. Cook for about a minute. Stirring constantly, add the chicken and cook completely – about 2-3 minutes.
2. Add the frozen vegetables, soy sauce and chicken stock and rice and cook for another 3-4 minutes.
3. Finally, add the eggs and cook them thoroughly.  
4. Sprinkle with the green onion and serve family style.

Click Here for More of Recipe Central

This is my new favorite recipe (the ‘Heather-modified’ version you see below). Cool and creamy, it is a little like yogurt, a little like pudding… a LOT of delizioso (that’s Italian for ‘delicious’!!)!

Yogurt Panna Cotta with Agave and Almonds

Serves 4-6

Ingredients:

• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 cup milk
• 1/3 cup sugar
• 1 cup  buttermilk
• 1 cup  plain Greek yogurt
• 2 tablespoons agave (light or dark)*
• Sliced almonds, toasted, if desired (for serving)
• Fresh fruit, if desired (for serving)

1. In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes.  Bring the milk to a simmer in a small saucepan. Add the sugar and stir until the sugar is dissolved, ~1 minute.  Remove from the heat and stir in the softened gelatin until completely dissolved. Set aside.
2. Whisk the buttermilk with the yogurt in a medium bowl.  Whisk in the warm milk mixture until smooth.  Pour the panna cotta into individual ramekins (4-6 oz each) or one large container (one that can hold 3-4 cups) and refrigerate until set, about 3-6 hours.
3. To serve, drizzle the panna cotta(s) with the agave and garnish with the almonds and/or fruit.  

Notes: You can substitute honey or maple syrup for the agave. The panna cotta(s) can be made and refrigerated 1-2 days before serving (store in covered container(s)).

Click Here for More of Recipe Central