Chef in The Kitchen, What's in that?!?
Summer Harvest Fruit Salad
3 apricots or plums, pitted and sliced 2 nectarines, pitted and sliced 1 C. blueberries 1 C. blackberries 1 T. agave nectar 1/3 C. fresh orange juice from 1 orange 1/2 C. small fresh mint leaves 1/8 t. Coarse saltToss ingredients together in a large bowl. Let sit at least 15 minutes before serving.
As served at Peninsula Wellness Center Open House on Thursday, Sept 25th, 2011.
Chef in The Kitchen, What's in that?!?
Bok Choy Salad
1 lb. baby bok choy (4 to 6 heads) 1 tsp. coarse salt 1 peeled apple, cut into matchsticks 1 each red, yellow and orange carrot, shredded 3 T. fresh lemon juice 1 T. grapeseed oil 1 tsp. finely grated peeled fresh ginger 1 cup quinoa cooked according to the box recipe Coarse salt and ground pepper
Steps: Halve baby bok choy lengthwise; plunge into a cold water bath to remove any dirt. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Place a plate that fits inside colander on top; weight with a heavy object. Set aside in sink to drain for 10-15 minutes.
In a large bowl, mix apple, carrots, lemon juice, grape seed oil and peeled fresh ginger. Add bok choy and quinoa. Season with coarse salt and ground pepper, mix well and enjoy.
As served during Peninsula Wellness Center Open House, Thursday, Sept 25th, 2011.
Chef in The Kitchen, What's in that?!?
Butternut Squash “Gnocchi” in Sage Brown Butter
Serves 4 1 lb. Cubed Butternut Squash 1 T. Olive Oil 6 sage leaves 4 cloves smashed garlic 1 T. salted butter 1 t. cracked black pepper 2 t. coarse salt 2 T. Sherry vinegar ¼ C. cracked pistachios ¼ C. dried pomegranate seeds ½ C. shaved Pecorino cheeseIn a large pot of boiling water cook the butternut squash till tender and drain to cool. In a large skillet, Heat oil in pan, add sage and garlic and let cook for 1 minute over low heat. After one minute turn up the heat and add the Sherry vinegar to the pan, this will remove any stuck to the pan delicious particals. Add your cooked butter nut squash and toss to coat. Add the coarse salt and pepper and mix well. To serve arrange “Gnocchi” on warmed serving plates and top with some cracked pistachios and pomegranate seeds sprinkled over the top. Finish with the shaved Pecorino and serve immediately.
As severed at the Peninsula Wellness Center Open House, Thursday August 25, 2011.
Chef blab..., What's in that?!?
As seen in Monterey County The Herald
Some might say I am a little competitive, some might say I’m a lot. I would just prefer to win given the opportunity. Is that so bad?
This story actually begins several months ago. A friend of mine, Deborah from Taste Morgan winetasting room at The Crossroads Shopping Village in Carmel, suggested that she would love to put together a team from her wine club membership and challenge me to a little showdown.
Obviosly, knowing she had some capable hands and palates at the ready, she began thinking of the dream team she would assemble. I thought that would be kinda fun and agreed to do it. Little did I know I had a few of them in my cooking classes over those few months — strengthening and developing my own competition. Continue Reading
OK – It’s crisp and light and crunchy, sweet, wonderful, not too heavy then what?!? You can have all the fresh organic vegetables of this bountiful summer you want. Now it’s time to slam your fist down on the FLAVOR BUTTON! Don’t dip your fork, toss your salad in it – c’mon you can do it.
Fresh Express Organic Baby Romaine Tossed in Marie’s Yogurt Parmesan Ceaser Dressing with Roasted Cherub Tomatoes and Galaxy Parmesan Spiced Focaccia Croutons
Serves 4
1 Clam Shell Fresh Express Organic Baby Romaine 1 Bottle Maries Yogurt Parmesan Ceaser Dressing 1 Pint Cherub Tomatoes 4 T. California Olive Ranch Olive Oil 1 T. Galaxy Parmesan Spice Blend 1 small Loaf Focaccia cut into 1 inch cubesIn a Large Bowl Combine Cherrub Tomatoes and 2 T. Olive oil with 1 t. Salt and Black pepper. Toss well and Lay on a Baking dish. Using the same bowl combine the focaccia bread cubes with the remaining olive oil and parmesan spice blend. Place bread cubes on a baking dish as well and place bowl in a 375 oven for 8-12 minutes until croutons are golden brown and the tomatoes are ready to burst.
In a clean bowl toss the Baby romaine with the appropriate amount of Ceaser dressing and crouton then toss to coat all the leaves. Serve on individual plates garnished with the roasted tomatoes.
There is really nothing liked grilled vegetables. Well at least in the summertime, or the fall, or heck! – It’s California baby! Try something new and wrap your tastebuds around these wonderful flavors.
Grilled Cara Mia Artichokes Wrapped in Pancetta with California Sun Dried Tomato Pesto
Serves 6-8
1 Jar Cara Mia Marinated Artichokes (Drained) 12-16 slices Pancetta 12-16 basil leaves 1 t. coarse salt 1 t. cracked black pepper 1 Jar California Sun Dried Tomatoes in oil 2 cloves Garlic 1 T. Toasted Pinenuts ½ C. California Olive Ranch Olive Oil ¼ t. Coarse SaltLay out Pancetta and place a basil leaf on each piece of Pancetta. Wrap each artichoke in the basil and pancetta by rolling it around the artichoke. Sprinkle each artichoke with coarse salt and cracked pepper, over a hot grill grill each artichoke 3-5 minutes moving occasionally until pancetta begins to crisp. Arrange on serving platter and drizzle with California sun dried tomato pesto.
For pesto, place sun dried tomatoes, garlic and pine nuts in a cuisinart and pulse till rough chopped add olive oil and blend till desired consistency. Adjust seasoning with coarse salt and serve, may be stored in refrigerator for 2 weeks.
Stand with me in the kitchen, I will share with you my very definitions of passion, desire, lust and mmm F L A V O R. And we’ll toast… and laugh. It’s not enough to know how to put together ingredients and make a good meal. It’s everything to put together a dish that excites, delights, tantalizes and titalates the taste buds. Garlic, shallots, squash counter balance and complement dancing off every tastebud. Try it you will see…
Caramelized Christopher Ranch Shallot & Mann Packing Butternut Squash Bisque with Green Garlic Oil & Seneca Crisp Onions
Serves 12
3 T. butter 1 Sleeve Christopher Ranch Shallots, chopped 2 Christopher Ranch garlic cloves, sliced ½ t. dried thyme ¼ t. ground cinnamon 1/8 to 1/4 t. cayenne pepper Coarse salt 4 lb. Mann’s diced butternut squash 1 can (14 1/2 ounces) reduced-sodium chicken broth 1 cup half-and-half Juice of 1 lemonIn a large saucepan, heat butter over medium. Add shallots, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until slightly caramelized, 10 to 15 minutes. Continue Reading
Menus & Venues, What's in that?!?
Mann’s Broccolini & Rock Shrimp Stir Fry with Gourmet Gardens Thai Spice
serves 6-8
1 T. Canola Oil 1 pound Rock Shrimp Coarse salt and ground pepper 1 bunch Mann Broccolini, ends removed, cut into 2-inch lengths 1Yellow Gills onion julienne 4 cloves Christopher Ranch Garlic, thinly sliced 1 Tube Gourmet Gardens Thai Spice ½ t. red-pepper flakes 2 T. soy sauce 2 T. rice vinegar ¼ C. hoisen 2 tablespoons Sambal sauce (optional)In a large skillet, heat oil over medium-high. Season rock shrimp with salt and pepper; cook 1-2 minutes. Add to the pan the Thai spice, the onion, garlic and red-pepper flakes. Cook, tossing, until vegetables are crisp-tender, 3 minutes. Add soy sauce and vinegar, hoisen and sambal sauce; toss to combine. Serve immediately.
Menus & Venues, What's in that?!?
Monterey Mushroom Portabella Stroganoff
Serves 4
4 each Portabella Mushrooms (about 1inch thick and 2 inches long) 1 large onion, chopped (about 2 cups) 1 pound white mushrooms, trimmed and halved (or quartered, if large) 2 T. California Olive Ranch Olive Oil Coarse salt and ground pepper 2 Cups Vegetable Stock 1 container Vegan Cream Cheese 2 t. Dijon mustard 1# Cooked thin egg noodles, for serving Chopped fresh dill, for garnish (optional)In a large pot toss beef, heat oil and add Mushrooms and onions, and Sauté for 8-10 minutes. Add vegetable stock and 1t. coarse salt and 1 t. pepper. Reduce to a simmer and cook till onions are tender, 10 minutes. Add Vegan Cream cheese and mustard, stir well to combined and thicken. Adjust seasoning and serve over noodles; sprinkle with dill, if desired.
Chef in The Kitchen, What's in that?!?
Hey you think you can cook? Well, you can now that you have attended some classes with Chef Todd Fisher, right?!? Heck ya!
Number one question once you leave these fantastic 2-3 hour getaway cooking retreats on Saturday’s with Chef is, um…what was in that again? Well, Chef will give you the recipe. Here is one better the Mother Sauce recipes from our last batch of saucy sauce merriment. Don’t miss the exciting next installment of Sauce Making 201 coming up in May. Book your chopping block soon by emailing events@cheftoddfisher.com . Continue Reading
Dishing it Out!
Harvest This! Summer Salad
Bok Choy Salad, Anyone?
The Blab