Organic Baby Romaine Tossed in Yogurt Parmesan Ceaser Dressing

What's in that?!?

Organic Baby Romaine Tossed in Yogurt Parmesan Ceaser Dressing

Comments Off on Organic Baby Romaine Tossed in Yogurt Parmesan Ceaser Dressing 04 August 2011

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 cubes

In 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.

Grilled Artichokes Wrapped in Pancetta

What's in that?!?

Grilled Artichokes Wrapped in Pancetta

Comments Off on Grilled Artichokes Wrapped in Pancetta 04 August 2011

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 Salt

Lay 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.

 

Garlic Butternut Squash Bisque<br />With Shmidge Of Onion

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Garlic Butternut Squash Bisque
With Shmidge Of Onion

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With Shmidge Of Onion
03 August 2011

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 lemon

In 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

Broccolini & Rock Shrimp Stir Fry

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Broccolini & Rock Shrimp Stir Fry

Comments Off on Broccolini & Rock Shrimp Stir Fry 22 May 2011

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.

What's in that?!?

Monterey Mushroom Portabella Stroganoff

Comments Off on Monterey Mushroom Portabella Stroganoff 22 May 2011

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.

What's in that?!?

Sauce Making 101
The Mother of All Sauces

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The Mother of All Sauces
28 April 2011

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

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