Cooking class SPRING FORWARD

Transcription

1 Cooking class SPRING FORWARD

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3 Meet the chefs Chef chris smith CIA Graduate. Pie Crust Wizard. Wicked Funny. Chef celeste California Culinarian. Kitchen Kahuna. Sweet Soul. Chef janaki Baking Jedi. Moto Chef. Sweet as Sous chef: Sunita Sarup

4 The wines. Riesling 2011 Deviled eggs and white wine are a perfect pairing, but adding curry can make wine pairing a little tricky; that s when Riesling saves the day! Vermentino 2014 This Mediterranean beauty will delight in the briny, saltiness of sardines! Rose Everything is coming up Rose! Chicken Mornay and vegetable risotto will sing when paired with our light and dry Rose. Sparkling Raspberry Berry mousse with a bubbly berry wine, it doesn t get any more sublime!

5 NESTED CURRIED EGGS These adorable miniature deviled eggs will be the life of any party. Chef Janaki INGREDIENTS 10 quail eggs (note: these are often sold in 10 packs; you can frequently find them at Asian markets) 1 ¾ tsp curry powder (or to taste) Salt and pepper (to taste) 3 tablespoons mayonnaise Pea shoots or other similar greens Small dishes for presentation Edible flowers for garnish, such as chive flowers (if seasonal availability permits) PREPARATION Keep the eggs on the counter at room temperature while you bring a saucepan of water to a boil. Carefully slide the eggs into the water so that they do not crack and cook for 2 to 3 minutes. Immediately remove the pot of eggs to the sink and run cold water over the eggs until they are cool enough to handle. Peel the eggs (use running water to help slide the shells off). Slice off the tops and carefully scoop out the hard-boiled yolks into a bowl. Add curry powder, mayonnaise, and salt and pepper to the bowl and combine thoroughly. Taste for seasoning and adjust as you see fit. Spoon curried deviled egg filling into a small zip-top sandwich bag. Gently squeeze the air out before securely shutting the bag. Now squeeze the filling away from one corner and cut it off, so you re effectively forming a tiny piping bag with the sandwich bag. Use this to squeeze the deviled egg filling back into your quail s eggs. Use the pea shoots (or other similar greenery, such as alfalfa sprouts) to form little nests in your serving dishes. These do two things: Look pretty, and also serve as support for your quail eggs to help them stand upright. Place the cooked egg whites into the nests, then carefully pipe the curried deviled egg filling into them. Finish with your desired garnish.

6 These can be refrigerated ahead of time, but should ideally be served at cool room temperature for maximum flavor. Do not allow to sit out too far ahead of time, as the greens will begin to wilt. NOTES:

7 Marinated Grilled Sardines Black Radis adish,, Fennel, Grapefruit, Baby Artichokes Salad Serves 6 Chef Celeste Pasag 6 ea Sardines, cleaned 2 sprig Thyme 1 bu Parsley, coarsely chopped 1 ea Lemon, thinly sliced 1 ea White onion, sliced ½ cup EVOO Salt and Pepper Insert a thinly sliced lemon in the cavity of each sardines. Line all fish in a shallow pan. Place the thyme, parsley, white onion on top of the fish and spread the olive oil over it. Salt and Pepper. Marinate at least 4 hours or even over night. Pre heat oven to 350 degrees. When ready, heat up your grill pan and spray olive oil. When hot, grill each sardines on both sides to get the grill marks and place in a baking sheet. Bake in the oven for about 10 minutes. Remove from the oven and set aside. 6 ea Baby Artichokes 1 ea Black Radish, thinly shaved 4 ea Red Radish, thinly shaved 2 T Honey ½ bu Chives, chopped 1 ea Grapefruit segments, reserve juice to make vinaigrette 1 ea Fennel, thinly shaved ½ T Fennel fronds EVOO Salt and Pepper Cleaning artichokes: In a deep bowl, add water, split lemon in half and squeeze the juice in it. Lemon water for artichokes to avoid discoloration. Take a paring knife and go around the

8 artichoke taking out the outer layer. Cut the top and spoon out the choke. Split in half. Place in lemon water. Finish the rest of the artichokes. In a preheated pan, medium to high heat, place all your artichokes in pan. Brown on both sides. Cook for about 6-7 minutes. Set aside. In a mixing bowl, gather your black radish, red radish, grapefruit segments, fennel and fronds. Add your honey and evoo. Season with salt and pepper. Add your artichokes to the salad and plate. Serve with the sardine on side. NOTES:

9 Sautéed Breast of Chicken with Mornay Sauce over Vegetable Risotto Serves 4 by Chef Chris 4 ea chicken breast 2 c all purpose flour Salt and pepper 1 bu Pencil asparagus, oven roasted 1 ea Portabello mushroom, sautéed Cut chicken breast in half and pound to flatten slightly. Sprinkle with salt and freshly ground pepper and roll in flour. Sautee in butter or oil until delicately browned. Cover and cook slowly until tender. Place on the top of each breast 3 or 4 oven roasted fresh asparagus tips and sautéed sliced portabello mushrooms. Top with Mornay sauce and garnish with fresh chopped chives or parsley. Mornay Sauce 3 T all purpose flour 3 T butter 1 ½ c milk 1/3 c grated or shredded parmesan 2 ea egg yolks, lightly beaten 3 T butter Melt in a heavy sauce pan 3 T butter and stir in 3 T flour to make the roux. Blend well over low heat. Stir in slowly milk or half milk and ½ cream, stirring constantly. Bring slowly to a boiling point and cook for 2 minutes. Season to taste with salt and pepper. Makes to1 ½ cup of sauce. To this French sauce, add 1/3 cup of grated or shredded parmesan cheese. This is a very delicate sauce. Just before serving, stir in egg yolks and small pieces of butter. Taste and add more salt if needed. Finish Plate with Shaved Grana Padano Cheese and a drizzle of truffle oil.

10 Vegetable Risotto ½ cup butter 1 ea onion, finely chopped 1 ea clove garlic, crushed 1 c Arborio rice ½ c Lynfred dry white wine 2 ½ c Chicken stock Pinch saffron thread ½ ea red bell pepper, finely chopped ½ ea green bell pepper, finely chopped 1 ea celery stalk, finely chopped 2 T butter 2 T grated Parmesan cheese In a sautee pan, add butter and cook onion, garlic until tender. Add rice and coat with the butter. Add wine and 1 cup of chicken stock and saffron. Bring to boil and cover. When stock is almost gone, add another 1 ½ cup of stock. Reduce heat and cook about 20 minutes or until the stock is evaporated. Add the peppers and celery and mix well. Stir in butter and parmesan cheese. Season with salt and pepper. NOTES:

11 Berry Mousse Yields 25 Chef Sunita Sarup 3 cups fresh or frozen berries 1/4 cups sugar 1 cup heavy cream 1/2 cup oj 2-1/2 teaspoon unflavored gelatin In sauce pan add OJ and sprinkle gelatin. Set aside to bloom. In sauce pan place the berries. Simmer over medium heat. Add sugar. Set aside to cool. Using immersion blender blend the berries to puree. Strain to remove seeds. Add OJ gelatin mixture to the puree. Set aside. Whisk the cream until nice and fluffy. Fold whisked cream to the puree gradually. Spray the molds. Pour in 2 ounce of the fluffy mousse. And freeze for 2 hours. Release from the mold and serve. NOTES:

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13 Lynfred Winery Est Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

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