January:PORK TENDERLOIN WITH APPLE
CHUTNEY
February: PARTY QUESADILLAS
March: ALMOND POLENTA
CAKE
April: CHICKEN AND VEGETABLE CURRY
May: PASSOVER BRISKET
June: CHOCOLATE GOAT CHEESE CHEESECAKE
July:FRESH SUMMER POTATO SALAD
August: GRILLED SEARED AND ROASTED WHOLE
SIDE OF SALMON
September: TEA SMOKED SALMON
October: MARGUERITA PIZZA
November: WHITE ROOT VEGETABLE SOUP
December: SPICE RUB FOR PORK
Ingredients:
4 pork tenderloin
1 jar Purple Chef Apple Chutney
Brine:
9 cups water
2.5 tsp vanilla
1/2 cup sugar
1/2 cup salt
2 T. whole black peppercorns
Brine the tenderloin for 3.5 hours. Wipe dry. Bake in a
400 degree oven for 15 - 20 minutes. Remove and cover with
a thin layer of apple chutney. Return to oven for 10 minutes
for a pink interior.
Slice and serve with extra chutney on the top.
1 package of tortilla shells
1 pound cheddar or Monterey Jack cheese
1 package fresh cilantro
1 jar Purple Chef™ Jalapeno & Tomato
Marmalade or Fire
Roasted Marmalava
Sour cream
Shredded chicken (optional)
Place tortilla shell on cutting board, spread with either
kind of marmalade. Add a layer of cheese and scatter fresh
cilantro over the top.
If adding chicken, layer at this point.
Top with second shell. Repeat for all shells.
Grill in hot, dry frying pan. Turn when one side is
browned and cheese starts to melt. Brown on the other
side.
Cut in 6-8 wedges.
Serve with dipping bowls of sour cream and extra marmalade.
Ingredients:
1&1/4 cups flour
1/2 c. yellow cornmeal
2 tsp b. powder
1/4 tsp salt
1.5 sticks of butter, softened
3/4 c sugar
3 large eggs
finely grated zest of 1 orange
1 T. of fresh orange juice
1 tsp almond extract
1 c. milk
1/2 c. ground blanched almonds
1/4 - 1/2 c. toasted slivered almonds
Amaretto syrup : boil 1/2 c. sugar and 1/4 c. water until
sugar dissolves. Remove from heat. Add 1-2 T. Amaretto.
Stir together flour, cornmeal, baking powder, salt. Cream
sugar and butter till light and fluffy. Beat in eggs on at
a time. Add orange rind, juice and extract. Alternately add
flours and milk. Fold in ground almonds.
Turn in to a greased, floured 9 inch pan. Sprinkle with
slivered almonds. Bake at 350 for 30 minutes or until done.
Let sit for 10 minutes. Brush with Amaretto syrup. Not necessary
to use all of it. The syrup keeps in the refrigerator for
your next cake. Let cake cool completely. You can dust with
10x Confectioners Sugar for presentation.
We had an impromptu party last night. My friends and I pooled
the ingredients from our refrigerator's and came up with
this.
Ingredients:
3 boneless chicken breasts, sliced crosswise
1/3 cups of oil, 75/25 canola/ olive mix, or more as needed
1-2 T. curry powder to taste
2 tsp. brown mustard seeds
1 tsp red pepper flakes
2 tsp. Thai Red Pepper Paste
1 can of Thai Coconut Milk 14 oz.
2 large cubes of Knorr Chicken stock dissolved in 4 c. of
water
1/2 cup of dried unsweetened coconut
salt to taste
1 medium onion, large dice
4 large buds of garlic, peeled and diced
fresh ginger, about 2 whole walnuts worth, peeled and diced
2 crowns of broccoli, cut into small flowers
1/2 lb asparagus, trimmed and cut into 2 inch lengths
3 potatoes, peeled and large dice
1/4 - 1/2 lb green beans trim and cut in half
1 red pepper, sliced and cut into large dice
1 jar of PURPLE CHEF MANGO CHUTNEY
Basmati Rice
Heat oil in a large stew pot. Add onion, garlic and ginger,
saute for a minute. Add curry powder, brown mustard seed
and red pepper flakes. Saute a minute until aromatic.
Add chicken pieces, saute and turn until browned and coated
. Add all of the vegetables and turn in the mixture.
Add the chicken stock and coconut milk. Stir the red curry
paste into the mixture. Add the coconut and cook for 15 minutes
until potatoes and chicken are soft. Season with salt. Add
more coconut if it needs to thicken and cook another few
minutes.
Serve over Basmati Rice and pass the PURPLE CHEF MANGO CHUTNEY
Every year I make this brisket for Passover. And
someone tells me later that they are still dreaming about
it. As usual I will be very accurate with quantities......
it depends on who's coming.....
Ingredients:
1 lb prunes
1 bottle of Zinfandel — save yourself a glass
1 lemon sliced thinly
1 orange sliced thinly
2 cinnamon sticks
8 whole cloves
4-5 whole allspice
4-5 peppercorns
2 bay leaves
Marinate in a bowl for a few hours.
Transfer to a low glass baking dish . Add 1 beef brisket
and marinate over night.
Slice one or two large spanish onions.
Peel and slice several cloves of garlic.
Saute the above in the oil of your choice ( I like olive
) until soft and slightly carmelized. Remove onions and garlic
to roasting pan with lid.
Remove the meat from the wine mixture and sear in the remaining
oil. Add to the roasting pan. Deglaze the pan with 2 cups
of beef broth.
Pour the wine, prune mixture over the beef. Bake in a 350
oven for 2 hours.
Add:
Dried apricots
2 or 3 sweet potatoes, peeled and cut into large pieces
1 or 2 white sweet potato, peeled and cut into large pieces
1/2 lb carrots peeled and cut into large pieces
Bake at least 2 - 3 more hours or until the meat falls apart.
Don't wait for Passover to do this again!
Every now and then someone with special needs asks me to
create a recipe for them. This person has an allergy to milk
and asked me to make a Chocolate Goat Cheese Cheesecake for
her wedding. Though I used butter to make the crust you could
easily substitute a non-dairy product and a chocolate cookie
crust.
Ingredients:
One 7 inch cheesecake pan with a removable bottom
3/4 cup graham cracker crumbs
1/4 cup of butter, melted
1/8 cup sugar
3 oz. semi sweet chocolate
1/2 lb Goat Rising Traditional Chevre
1/2 lb Vermont Butter and Cheese Co Impastata ( creamy goat
cheese )
3/4 c. sugar
2 eggs
1 Tbsp cocoa
1 tsp vanilla
Heat oven to 350, less if it runs hot as mine often does.
Melt butter. Mix melted butter, graham cracker crumbs and
sugar until fully moist, and press into the bottom of the
spring-form pan.
Melt 3 oz. of semi sweet chocolate in a double boiler and
let cool.
Blend the goat cheese and Impastata with a mixer.
Add 3/4 cups sugar, and mix again.
Add 2 eggs, one at a time, and mix after each addition.
Blend in the melted chocolate plus the cocoa and vanilla.
Pour the resulting mixture into the spring-form pan.
Place a tray underneath and bake for 1 hour, check for firmness
-- it should not wobble. May take 1.5 hours in your oven.
Let cool completely. Chill overnight before serving. Try
adding a raspberry sauce on the side.
Serves 12-16 small pieces
Today I was making focaccio and had some of the potatoes
left over. So I decided to make a potato salad for lunch.
You really cannot beat this. We couldn't stop eating.
Ingredients:
2 lbs boiled warm Yukon Gold potatoes in a bowl
4 large garlic cloves
Kosher salt
Vidalla onion
Fesh basil
Extra virgin olive oil
Salt and pepper
Chop the four large garlic cloves in kosher salt and add
to the potatoes.
Chop about a quarter of a large vidalla onion, and add to
the potatoes, along with a chiffonade of a large handful
of fresh basil.
Pour the extra virgin olive oil over the whole thing and
stir. Add salt and pepper to taste.
Eat while it's still warm--the best. I always say, olive
oil, salt and pepper, and fresh herbs turns everything into
a party!
My friend Dan did this for some of our catering clients
last month. It got rave reviews. He graciously
shared it with me.
Ingredients:
1 whole side of salmon- take out pin bones, leave skin on
1 cup olive oil
1/ 2 cup sherry
1/ 2 cup of Pernod
1/ 2 cup of rice vinegar
1 good pinch of saffron
1 T. ground dill weed
1 T. ground fenel seed
1 T. Kosher salt
1 T. cracked balck pepper
1. Mix all of the above in a bowl and pour into a
large flat pan.
2. Put salmon flesh side down in to spice and oli
mixture and coat well, both sides.
3. Have grill clean and hot and spray grill with spray cooking
oil.
4. Lay salmon flesh side down on grill for 2 minutes to
get gill marks.
5. Remove salmon from grill with 2 large metal spatulas
and put into a roasting pan, flesh side up.
6. Roast in the oven @ 350 for 10 minutes or so until flesh
is barely cooked through.
7. Let sit on stove for 5 minutes to rest and firm up.
8. Plate and serve, leaving skin on the platter.
9. Serve with dilled cucumber sauce or yogurt herb sauce.
Compliments of my chef friend Dan
1/ 4 cup light soy sauce
1.5 T. dry Sherry
1 T kosher salt
Combine these in a low shallow glass dish.
4 quarter size rounds of fresh ginger. (Save peels for smoking.) Crush
with a large knife, and add to above.
1.25 - 1.50 lbs salmon. Lay on mixture, turn to coat.
Refrigerate for one hour. Turn after 30 minutes.
Remove salmon from the marinade and let dry on a rack for
15 minutes.
Line your wok with a double layer of aluminum foil, leave
4 inch overhang. Line lid the same way.
In a small bowl combine:
1 T dry lemon grass
1/ 3 cups black tea leaves
1/ 3 cup uncooked white rice
1/ 3 cup brown sugar
1 cinnamon stick
4 2inch strips of ginger peelings
Place the above in the bottom of the wok. Place a
rack one inch above the smoking mixture.
Place salmon on the rack.
Set the wok over hight heat and cook until the sugar bubbles
and it smokes in several places. Cover with the top and crimp
the alumunum foil all around leaving a one inch wide opening.
Cook for 10 minutes. Turn off the heat and let sit
5 minutes.
Serve on dark bread with the following sauce and thinly
sliced cucumbers or watercress and sliced scallion garnish.
1/ 2 cup mayonnaise
1 tsp sesame oil
1 tsp lemon juice
A client asked me to make one of these the other day. I
asked for a list of ingredients. Here's my version.
Several days ahead put one cup of olive oil into a jar. Add
fresh or dried rosemary, chopped garlic to taste, salt and
pepper and let sit.
PIZZA DOUGH: enough for two half sheet pans
2 packages of dry yeast
1.5 cups of warm water
3.75 cups of all purpose flour
1/4 th of a cup of rye flour
2 tsp. salt
1/ 4 cups of olive oil
Food processor method, takes 4 minutes:
Dissolve the yeast in water in a bowl or measuring cup.
Add a 2 tsp. of sugar. Stir to dissolve. Let sit.
Using the metal blade pour the flour and salt into the bowl. Turn
on and off quickly to mix.
Pour the olive oil in to a cup and have ready.
Turn on the machine and pour the dissolved yeast into the
tube.Turn the processor on and off twice. The flour will
resemble coarse meal. Turn on the machine and pour in the
oil. Mix with four or five turn off/ ons until the
dough forms a solid ball that travels up the spinning blade. Add
flour or water as needed to achieve this.
Allow the blade to knead the dough for 45 seconds.
FIRST RISING
Place the dough in an oiled bowl, turn to coat . Cover and
let rise 1.5 hours or until doubled in size. I have
often punched it down and let it rise a second time if I
was in the middle of some other project.
PIZZA INGREDIENTS
Thinly sliced Vidalia onions
Thinly sliced tomatoes
Fresh basil chiffonade
Grated Mozzarella
Grated parmesan
Roll out the dough. Fit into two half sheet pans.
Now take the Rosemary oil that you made three days ago and
brush the bottoms with the oil and herbs.
Place a layer of onions on top.
Sprinkle with the basil.
Make a single layer of tomatoes over the entire surface.
Brush again with the flavored olive oil.
Lightly sprinkle the parmesan on top.
Now make a good layer of the mozzarella.
Bake in a preheated 475 oven for 25-30 minutes.
Enjoy!!!
I love the piles of different squash , pumpkins and root
vegetables at the farm stands in the fall. They are
so bountiful and the shapes so great. I am always interested
in the white root vegetables. Especially after going to the
Gilfeather Turnip Festival in Wardsboro, Vermont a few weekends
ago. So I collected a few and made this soup last weekend. My
aunt and uncle were visiting and I wanted something nourishing
and smooth for lunch. My 94 year old uncle said, "I've
never wanted to lick a plate before, there's always a first
time and this is it!" With that support, I share
this recipe.
Ingredients:
3 leeks and a bunch of scallions, sliced and cleaned
4 T. butter, 4 T. olive oil
2 T. chopped garlic
1 medium Gilfeather turnip, peeled and diced
4-5 parsnips, peeled and sliced
1 celeriac, peeled and diced
1 fennel bulb, cleaned and sliced (include the fronds
)
5 small new red potatoes, peeled and diced
2 carrots, peeled and sliced
4-5 fresh sage leaves
Salt and pepper to taste
Chicken stock to generously cover
1 cup of light cream to bring it together ( optional )
Heat the butter and oil in a large stock pit. Saute the
leeks and scallions until soft. Add the garlic, sage and
vegetables, stir to coat . Turn the heat down and cover.
Stir often and allow the vegetables to mellow. Add enough
stock to generously cover. This depends on if you want
a thick or thin soup. You can always add more stock as needed.
Allow to cook until all of the vegetables are totally soft. Puree
with an immersion coil or remove to a Cuisinart bowl in batches.
Return to the pot. Add light cream to taste. Reheat
and enjoy!
Ingredients:
4 oz. cumin
2 oz. chili powder
3 cups brown sugar
1/2 c. kosher salt
1 c. Lea and Perrins
1/2 jar Emeril's Southwest
1 large onion
2 oz. cayenne
2 oz liquid smoke
3 oz. smoked paparika
This recipe makes enough rub for 6 or more tenderloins.
Mix together all the ingredients in a bowl. Rub all over
the meat and let sit overnight if possible.
Bake and serve with Purple Chef Jalapeno
& Tomato Marmalade.
Recipe of the Month Archive
Curry Dip!
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