| G |
| R |
| E |
| O |
| S |
| G |
| E |
| K |
| O |
| M |
| L |
| B |
| E |
| HOLIDAY EVERYDAY TO GOURMET Let’s take some of your everyday recipes and turn them into something very special for this Holiday season. I will also show you how to effortlessly present them more beautifully and festive. Done with venturing into learning or making new recipes? Surprise your guests by making them think that you have transformed yourself into a gourmet chef! I will show you some very easy tricks that will entice them. Going back to the basics is my essential rule. Apply these tips to what you already know and create something fabulous. Check out the following examples of some everyday dishes that I have created and see how easily you can give them a gourmet twist. The results are a sensational holiday meal that is worthy of impressing the finest food connoisseurs. |
| ROASTED TOMATO SOUP WITH CRISPY GOAT CHEESE SAVORY CAKE Makes 8 servings |
Ingredients
7 Plum (Roma) tomatoes, cut in halves and lightly squeezed with
your fingers to remove excess liquid and seeds
1 large white onion, roughly chopped
6 large whole cloves garlic, peeled
1/3 cup of olive oil
Salt and fresh ground pepper to taste
2 tablespoons all purpose flour
2 tablespoons butter
32 oz low sodium Chicken or vegetable stock
2 - 14 oz canned diced tomatoes
2 tablespoons fresh thyme leaves
½ pint heavy cream
1 tablespoon granulated sugar
20 leaves fresh basil
1 dash chili flakes
For the goat cheese cakes
4 oz Goat cheese log
1 tablespoon Olive oil
8 large leaves fresh Basil, chopped
1 egg
½ cup Panko bread crumbs plus 1 cup for the crust
1 cup all purpose flour
2 large eggs beaten with two tablespoons water
7 Plum (Roma) tomatoes, cut in halves and lightly squeezed with
your fingers to remove excess liquid and seeds
1 large white onion, roughly chopped
6 large whole cloves garlic, peeled
1/3 cup of olive oil
Salt and fresh ground pepper to taste
2 tablespoons all purpose flour
2 tablespoons butter
32 oz low sodium Chicken or vegetable stock
2 - 14 oz canned diced tomatoes
2 tablespoons fresh thyme leaves
½ pint heavy cream
1 tablespoon granulated sugar
20 leaves fresh basil
1 dash chili flakes
For the goat cheese cakes
4 oz Goat cheese log
1 tablespoon Olive oil
8 large leaves fresh Basil, chopped
1 egg
½ cup Panko bread crumbs plus 1 cup for the crust
1 cup all purpose flour
2 large eggs beaten with two tablespoons water
Method
Ingredients
2 heads of Romaine lettuce, chopped on a sharp angle in 3 inch
pieces
Parmesan cheese, 18 shaved pieces using a vegetable peeler
18 wonton wrappers
1 cup Parmesan cheese, grated
For the dressing:
1 clove garlic, minced
2/3 cups good mayonnaise
½ cup Parmesan cheese, grated
3 tablespoons white wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 each of salt and freshly ground pepper
2 heads of Romaine lettuce, chopped on a sharp angle in 3 inch
pieces
Parmesan cheese, 18 shaved pieces using a vegetable peeler
18 wonton wrappers
1 cup Parmesan cheese, grated
For the dressing:
1 clove garlic, minced
2/3 cups good mayonnaise
½ cup Parmesan cheese, grated
3 tablespoons white wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 each of salt and freshly ground pepper
Method
For the wonton crisps
Preheat oven 325 degrees. Spray a parchment lined sheet tray with cooking spray. Place the wonton wrappers flat. Spray with
additional cooking spray and sprinkle with the grated Parmesan cheese. Bake for 4-6 minutes or until golden crisp.
Place all he ingredients in a food blender, pulse to thoroughly blend. To Serve Toss the lettuce with the dressing. To build the
Napoleon, place Parmesan crisp on a plate. Top with a small bunch of salad. Continue until you have 3 layers of each. Garnish with 3
pieces of Parmesan shavings. Do the same until all 8 servings are completed
For the wonton crisps
Preheat oven 325 degrees. Spray a parchment lined sheet tray with cooking spray. Place the wonton wrappers flat. Spray with
additional cooking spray and sprinkle with the grated Parmesan cheese. Bake for 4-6 minutes or until golden crisp.
Place all he ingredients in a food blender, pulse to thoroughly blend. To Serve Toss the lettuce with the dressing. To build the
Napoleon, place Parmesan crisp on a plate. Top with a small bunch of salad. Continue until you have 3 layers of each. Garnish with 3
pieces of Parmesan shavings. Do the same until all 8 servings are completed
CAESAR SALAD NAPOLEON WITH
PARMESAN CRISPS
Makes 6 individually plated salads
PARMESAN CRISPS
Makes 6 individually plated salads
Ingredients
3 pounds Beef top round, cut into 3 inch pieces
3 tablespoons Olive oil
3 tablespoons all purpose flour
5 large cloves garlic, finely minced
3 tablespoons fresh thyme leaves or 1 tablespoon dried
32 ounces beef stock
6 cups red wine
1 teaspoon each salt and fresh ground pepper
1 pound frozen pearl onions
14 ounces white mushrooms, quartered
4 medium carrots, cut on an angle into 1/2 inch slices
2 sheets puff pastry, thawed
1 egg yolk, beaten with 1 tablespoon water
3 pounds Beef top round, cut into 3 inch pieces
3 tablespoons Olive oil
3 tablespoons all purpose flour
5 large cloves garlic, finely minced
3 tablespoons fresh thyme leaves or 1 tablespoon dried
32 ounces beef stock
6 cups red wine
1 teaspoon each salt and fresh ground pepper
1 pound frozen pearl onions
14 ounces white mushrooms, quartered
4 medium carrots, cut on an angle into 1/2 inch slices
2 sheets puff pastry, thawed
1 egg yolk, beaten with 1 tablespoon water
Method
Heat the olive oil in a large pot on high heat. Add the beef pieces and sear until brown on all sides. Reduce the heat to medium and
add the flour. Toss with the beef for 60 seconds before adding the garlic, thyme, beef stock, wine, salt and pepper. Cover the pot and
allow to simmer on medium-low heat for 1 1/2 hours. Raise the temperature to medium. Add the onions, mushrooms and carrots and
simmer for another 30 minutes or until the beef is very tender. Turn off stove and uncover to let slightly cool. Separate the beef
pieces and place them on a chopping board. Use a fork to shred the meat. Place the shredded meat in a bowl. Add 2 eggs and 1 cup
of bread crumbs. Season with additional salt and pepper to taste. Form 12 egg shaped balls with the meat. Place both sheets of puff
pastry on large cutting board. Cut each into 4 squares. Brush the surfaces with the egg wash. Place a meat balls in the center. Bring
up all 4 sides toward the middle and press and seal edges to form a packet. Continue until all packets are completed. Brush each
with the egg wash. Bake the puff pastry in a preheated 325 degrees oven for 30 minutes or until golden brown. Serve along side the
vegetables from the pot roast and steamed green beans (optional)
Heat the olive oil in a large pot on high heat. Add the beef pieces and sear until brown on all sides. Reduce the heat to medium and
add the flour. Toss with the beef for 60 seconds before adding the garlic, thyme, beef stock, wine, salt and pepper. Cover the pot and
allow to simmer on medium-low heat for 1 1/2 hours. Raise the temperature to medium. Add the onions, mushrooms and carrots and
simmer for another 30 minutes or until the beef is very tender. Turn off stove and uncover to let slightly cool. Separate the beef
pieces and place them on a chopping board. Use a fork to shred the meat. Place the shredded meat in a bowl. Add 2 eggs and 1 cup
of bread crumbs. Season with additional salt and pepper to taste. Form 12 egg shaped balls with the meat. Place both sheets of puff
pastry on large cutting board. Cut each into 4 squares. Brush the surfaces with the egg wash. Place a meat balls in the center. Bring
up all 4 sides toward the middle and press and seal edges to form a packet. Continue until all packets are completed. Brush each
with the egg wash. Bake the puff pastry in a preheated 325 degrees oven for 30 minutes or until golden brown. Serve along side the
vegetables from the pot roast and steamed green beans (optional)
BURGUNDY POT ROAST "WELLINGTON"
Makes 12 individual beef Wellingtons
Makes 12 individual beef Wellingtons
INGREDIENTS
2 pounds of sweet potatoes
4 tablespoons fresh squeezed orange juice
1 heaping teaspoon fresh orange zests (about one orange)
1 tablespoon honey
½ teaspoon ground cinnamon
1/2 teaspoon each of salt and fresh ground pepper
2 tablespoons unsalted butter
5 egg whites beaten to soft peaks
7 oranges cut in halves and cored
2 tablespoons brown sugar
36 pecan halves
2 pounds of sweet potatoes
4 tablespoons fresh squeezed orange juice
1 heaping teaspoon fresh orange zests (about one orange)
1 tablespoon honey
½ teaspoon ground cinnamon
1/2 teaspoon each of salt and fresh ground pepper
2 tablespoons unsalted butter
5 egg whites beaten to soft peaks
7 oranges cut in halves and cored
2 tablespoons brown sugar
36 pecan halves
Method
Place the potatoes in a pot, cover with room temperature water, put a lid on the pot and cook for 40-50 minutes or until the potatoes
are fork tender.
Drain the water allowing the potatoes to cool enough for handling before peeling.
Bring the peeled potatoes back to the pot, add the rest of the ingredients with the exception of the beaten egg whites and orange
shells.
Mash the potatoes in a large bowl using a potato masher. Allow the mashed potatoes to cool to room temperature before folding in
delicately the egg whites.
Fill the orange cups with the mixture. Sprinkle with brown sugar and place 3 pecan halves.
Bake in a 350 degree oven for 35 minutes, serve immediately.
SWEET MASHED POTATO SOUFFLÉ IN
ORANGE CUPS
makes 12 soufflés
ORANGE CUPS
makes 12 soufflés
Ingredients
3 cups heavy cream
1 cup milk
1 tablespoon vanilla extract
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cinnamon
1 cup sugar
20 egg yolks (beaten)
2 cups pumpkin puree
1 cup (or as needed) sugar (for tops)
3 cups heavy cream
1 cup milk
1 tablespoon vanilla extract
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cinnamon
1 cup sugar
20 egg yolks (beaten)
2 cups pumpkin puree
1 cup (or as needed) sugar (for tops)
Method
Method
In a medium pot, combine the heavy cream, milk, vanilla, ginger,
cinnamon and half the sugar, bring to a boil on medium heat.
In another large salad bowl whisk vigorously the egg yolks and
remaining sugar until opaque in color. Add 1/3 of the hot liquid to
the egg mixture, stir constantly. Add the egg yolk mixture to the
remaining hot liquid, reduce the heat to low and stir constantly. Fold
in the pumpkin puree.
Fill buttered ramekins ¾ of the way. Place the ramekins in a water
bath. Bake in a 325 degree oven for 30 minutes, chill overnight.
Cover the surface of each ramekin with sugar, tap to remove excess.
Caramelize sugar under the hot broiler or with a torch.
Method
In a medium pot, combine the heavy cream, milk, vanilla, ginger,
cinnamon and half the sugar, bring to a boil on medium heat.
In another large salad bowl whisk vigorously the egg yolks and
remaining sugar until opaque in color. Add 1/3 of the hot liquid to
the egg mixture, stir constantly. Add the egg yolk mixture to the
remaining hot liquid, reduce the heat to low and stir constantly. Fold
in the pumpkin puree.
Fill buttered ramekins ¾ of the way. Place the ramekins in a water
bath. Bake in a 325 degree oven for 30 minutes, chill overnight.
Cover the surface of each ramekin with sugar, tap to remove excess.
Caramelize sugar under the hot broiler or with a torch.
PUMPKIN CREME BRULEE
serves 6
serves 6
Preheat the oven to 450 degrees. In an large ovenproof pan, place the tomatoes cut side up. Top with the onions and garlic. Drizzle
with the olive oil and season with the one teaspoon each of salt and fresh ground pepper. Place in the oven for 1 hour and then
reduce the heat to 325 degrees. Cook for another hour. Remove from oven. Meanwhile, melt the butter in a large soup pot on
medium heat. Add the flour and cook for 3 minutes stirring constantly, until the flour and butter mixture turn a light golden color. To
the pot add the roasted tomatoes mixture, canned tomatoes, thyme, broth, chili flakes and heavy cream. Cover and let the soup
simmer for 30 minutes.
Using a hand mixer, mix the soup directly in the pot until smooth then add the chopped basil. Meanwhile in a medium salad bowl,
mix the Goat cheese with one egg, bread crumbs, olive oil, salt, and pepper, With your fingers form 2 inch wide and 1 inch thick
patties. Prepare the crusting station In a shallow bowl combine the flour. In another bowl beat the eggs with 2 tablespoon of water. In
a third bowl, add the breadcrumbs. One at a time, dredge the whole surface of the Goat cheese cakes first in the flour, tap to remove
excess. Then in the egg and finally in the bread crumbs, shaking to remove any excess breading. Place the Olive oil in a large
shallow pan on medium-low heat. Sear the breaded goat cheese cakes on both sides until golden brown. Being careful to delicately
turning them.
Serve the soup in bowls and place the Goat cheese cake in the center. Garnish with a fresh Basil leaf, a few drops of Olive oil and a
dash of paprika (optional).
.
with the olive oil and season with the one teaspoon each of salt and fresh ground pepper. Place in the oven for 1 hour and then
reduce the heat to 325 degrees. Cook for another hour. Remove from oven. Meanwhile, melt the butter in a large soup pot on
medium heat. Add the flour and cook for 3 minutes stirring constantly, until the flour and butter mixture turn a light golden color. To
the pot add the roasted tomatoes mixture, canned tomatoes, thyme, broth, chili flakes and heavy cream. Cover and let the soup
simmer for 30 minutes.
Using a hand mixer, mix the soup directly in the pot until smooth then add the chopped basil. Meanwhile in a medium salad bowl,
mix the Goat cheese with one egg, bread crumbs, olive oil, salt, and pepper, With your fingers form 2 inch wide and 1 inch thick
patties. Prepare the crusting station In a shallow bowl combine the flour. In another bowl beat the eggs with 2 tablespoon of water. In
a third bowl, add the breadcrumbs. One at a time, dredge the whole surface of the Goat cheese cakes first in the flour, tap to remove
excess. Then in the egg and finally in the bread crumbs, shaking to remove any excess breading. Place the Olive oil in a large
shallow pan on medium-low heat. Sear the breaded goat cheese cakes on both sides until golden brown. Being careful to delicately
turning them.
Serve the soup in bowls and place the Goat cheese cake in the center. Garnish with a fresh Basil leaf, a few drops of Olive oil and a
dash of paprika (optional).
.
| For media inquiries contact: Allison Neves, WordsInspire PR at 415-948-1200 or allison@wordsinspirepr.com Edited by Terri Ankawi |
Back to HOME
INGREDIENTS
1 zucchini, cut in half and sliced on an angle into ½ inch slices
1 red bell pepper, seeded and sliced into long trips
1 yellow squash, cut in half then sliced into ½ inch slices
2 cloves garlic, finely chopped
8-10 asparagus, bottoms trimmed
½ Spanish onion, sliced
1 carrot, peeled and sliced into ½ inch slices
¼ cup olive oil
1 teaspoon each of salt and pepper
1 teaspoon dried oregano or rosemary (optional)
1 zucchini, cut in half and sliced on an angle into ½ inch slices
1 red bell pepper, seeded and sliced into long trips
1 yellow squash, cut in half then sliced into ½ inch slices
2 cloves garlic, finely chopped
8-10 asparagus, bottoms trimmed
½ Spanish onion, sliced
1 carrot, peeled and sliced into ½ inch slices
¼ cup olive oil
1 teaspoon each of salt and pepper
1 teaspoon dried oregano or rosemary (optional)
ROASTED VEGETABLES
METHOD
Preheat the oven to 425 degrees
Place all the ingredients on a parchment lined sheet tray or two, without crowed
the pan.
Drizzle to coat with olive oil, then season with salt and freshly ground pepper.
Bake for 20-25 minutes.
Preheat the oven to 350 degrees
Place 4 puff pastry discs on a parchment lined sheet tray, brush the surface with
the beaten egg mixture using a pastry brush.
Using a 2 ½ inch in diameter cookie cutter to cut a circle in the center of the
remaining 4 puff pastry circles. Discard the center.
Place the cored puff pastry on top of the whole discs. Brush again the surface with
egg wash mixture. Bake 30 minutes or until golden crisp.
Allow the puff pastry to cool before filling the center with roasted vegetables.
serve as a side dish, or place on a buffet table.
Preheat the oven to 425 degrees
Place all the ingredients on a parchment lined sheet tray or two, without crowed
the pan.
Drizzle to coat with olive oil, then season with salt and freshly ground pepper.
Bake for 20-25 minutes.
Preheat the oven to 350 degrees
Place 4 puff pastry discs on a parchment lined sheet tray, brush the surface with
the beaten egg mixture using a pastry brush.
Using a 2 ½ inch in diameter cookie cutter to cut a circle in the center of the
remaining 4 puff pastry circles. Discard the center.
Place the cored puff pastry on top of the whole discs. Brush again the surface with
egg wash mixture. Bake 30 minutes or until golden crisp.
Allow the puff pastry to cool before filling the center with roasted vegetables.
serve as a side dish, or place on a buffet table.
