Carrot Salad. By: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation. Method of Preparation

Transcription

1 Carrot Salad By: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation 1/3 cup olive oil 3 tablespoons red wine vinegar 2 tablespoons parsley, chopped 2 teaspoons Dijon mustard 1 teaspoon salt 1. Combine olive oil, vinegar, parsley, mustard, salt and pepper in small bowl. 2. Combine carrots, shallots and green onions in large bowl. Add dressing and mix well. Cover and refrigerate two hours or overnight. ½ teaspoon pepper 12 ounces carrots, shredded 2 teaspoons shallots, minced 1 tablespoon green onions, chopped

2 Whipped Fresh Herb Cheese By: Dawn Jackson Blatner &term=dip 2 containers (16 oz. each) lowfat cottage cheese 1. Combine the first six ingredients and mix well 2. Add black pepper to taste ¼ cup fresh chopped chives ¼ cup fresh chopped basil ¼ cup fresh chopped flat-leaf parsley 1 clove garlic, minced 3 tablespoons fresh lemon juice (about 1 lemon) Black pepper, to taste

3 Fruit Salad Smoothie 1/2 cup (80 g) red or green grapes 1 medium orange, peeled, halved, seeded 1/2-inch-(1.3cm) thick slice pineapple, core included 1/4 (4 oz) cucumber, peeled 1 (2 oz) carrot, halved 1/4 (2 oz) medium apple, cored, seeded 2 cups (480 ml) ice cubes 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable Turn machine on and slowly increase speed to variable 10, then to high. 4. Blend for 1 minute, using the tamper to press the ingredients into the blades. This recipe has been written for the Vitamix 5200 with Standard 64- ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

4 Emerald Asparagus Soup From: That s Fresh Kids Cooking Teams, Chef & Child Foundation, American Culinary Federation Education Foundation Food 2 bundles asparagus, stems trimmed 2 medium onions, peeled, chopped 2 medium carrots, peeled, chopped 2 stalks celery, chopped 10 cups stock 2 cloves garlic, peeled 1 cup whipping cream Cayenne pepper to taste Equipment 1 cutting board 1 10-inch chef s knife 1 heavy saucepan 1 richaud with fuel 1 measuring cup 1 blender with lid 2 pitchers 1. After you wash the vegetables, chop them into small pieces. 2. Put the stock, asparagus, onion, carrot, celery and garlic into a pot. 3. You can use any vegetable scraps that you have saved from other dishes. 4. Bring the pot to a boil. Then turn the heat down and simmer, uncovered, until the carrots are soft when you stick them with a fork. 5. Let the vegetables cool while you set up the blender. 6. Use a ladle to put some of the cooked vegetables and some of the broth into the blender. Blend them a little at a time on low speed until it is smooth. Then blend on medium high for 1 minute. 7. Have a pitcher ready so you can pour batches of pureed soup into it. 8. When you have pureed all the vegetables and broth, add whipping cream and cayenne to taste. You can eat the soup hot or cold.

5 Carrot Pancakes By: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation 2 cups chilled, mashed carrots 1 cup all-purpose flour 1 ½ teaspoons kosher salt 1 egg 1 tablespoon maple syrup 1. Mix all ingredients together with a blender on low speed. Once thoroughly mixed, divide the pancakes into thick patties. 2. Heat oil in large nonstick skillet over medium-high heat. Add pancakes to the pan and reduce heat to medium-low. Cook until they have formed a golden crust underneath. Turn and cook the other side until golden brown. 2 tablespoons sugar ¼ teaspoon ground cinnamon ½ teaspoon vanilla 1 teaspoon baking powder 2 tablespoons oil for frying

6 Potato and Carrot Latkes By: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation 1 ½ cups Russet potatoes, shredded 1 ½ cups carrots, shredded ¼ cup yellow onion, minced ¼ cup green onion, chopped ¼ cup flour 1 large egg, lightly beaten 2 teaspoons salt ½ teaspoons black pepper Olive oil 1. Squeeze the juices out of the carrots and potatoes. In a large bowl, mix potatoes, carrots and onions. Stir in flour, egg, salt and pepper. 2. Fill a large skillet with ½ inch of olive oil. Heat over medium-high until oil is very hot but not smoking. Working in batches, scoop the potato mixture by ¼-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden-brown and cooked through, about 3 to 4 minutes. Drain on paper towels. Note: To test if the oil is hot enough for frying, drop a small piece of the potato-carrot mixture into the pan. If it sizzles steadily, the oil is ready.

7 Chef & Child Foundation Recipe Collection Carrot BREad ACF Central Arkansas Chapter SERVINGS PER RECIPE : 12 : 2 cups shredded carrots 1 ½ cups sugar 1 cup vegetable oil 1 cup unsweetened applesauce 2 teaspoons vanilla extract 3 eggs 1 ½ cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon salt Directions: 1. Wash, trim, peel and grate enough carrots to yield 2 cups. 2. In a medium bowl, beat sugar, oil, applesauce, vanilla and eggs until well-blended. 3. Sift flour with baking soda, cinnamon and salt. 4. Blend into applesauce mixture. 5. Blend in carrots. 6. Turn into greased or sprayed 9 x5 pan. 7. Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean. 8. Cool on rack before removing from pan and slicing. Special thanks to Vince Blancato for collecting these recipes and Clemson University for providing the nutritional facts. The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members in 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit Nutrition Facts Serving Size (112g) Servings Per Container Calories 350 Fat Cal. 170 Amount/serving %DV* Total Fat 20g 31% Sat. Fat 3g 15% Trans Fat 0g Cholest. 55mg 18% Amount/serving %DV* Total Carb 42g 14% Fiber 1g 4% Sugars 28g Protein 3g Sodium 230mg 10% *Percent Daily Values (DV) are based on a 2,000 calorie diet. Vitamin A 60% Vitamin C 10% Calcium 2% Iron 6% 180 Center Place Way. St. Augustine, FL acfchefs.org