Tag archive for "Peninsula Wellness Center"

What's in that?!?

Recipe:
Farro Sugar Pumpkin Risotto

Comments Off 15 December 2010

Farro Sugar Pumpkin Risotto

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

1 pound Farro (Emmer Wheat)
½ cup finely minced onion
2 T. Olive oil
1 cup Dry white wine
2 quarts Vegetable stock
2 tsp. Minced fresh thyme
1 medium French sugar pumpkin (roasted and scooped)
2 oz. Grana Padano Cheese or other aged Parmesan for shaving over the top
2 tsp. Kosher salt
1 tsp. Fresh cracked black pepper

 

To Roast Pumpkin cut in half and scoop out seeds, rub wih a small amount of olive oil and roast skin up on a foil lined baking sheet for 30 -40 minutes @ 350. Remove from oven and scoop out soft flesh of the pumpkin.

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What's in that?!?

Recipe:
Roasted Pears with Maple Yogurt & Hazelnuts

Comments Off 15 December 2010

Roasted D’Anjou Pears with Maple Yogurt & Hazlenuts

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 6

3 D’Anjou pears, peeled and cored
1 T. Canola Oil
1 cinnamon stick
½ C. Apple juice
2 C. Fage Yogurt or other Greek Yogurt
4 T. Maple Syrup
½ C. Hazelnuts, Toasted Peeled and Cracked

 

  1. In a large Non Stick sauté pan heat the oil and add the cinnamon stick to begin to flavor the oil. Add the pears and allow to Continue Reading

What's in that?!?

Recipe:
“Flab-you-less” Mushroom Bisque

Comments Off 15 December 2010

Fabulous “Flab-you-less” Mushroom  Bisque

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8 – 10

3 stalks celery
2 carrots
2 small yellow onions
3 cloves of garlic
16 oz. Brown Mushrooms
2 T. olive oil
1t fresh minced thyme
1t fresh minced oregano
1/8t. Red chili flakes
1 quart vegetable stock
2 Cans Evaporated milk
2 C. Dry Instant Mashed Potato mix
Salt and fresh pepper to taste

 

In Cuisinart finely chop carrots, celery, onion, garlic and brown mushrooms. Heat olive oil in a medium stockpot. Combine the chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes. Allow this to sweat for 5 minutes, add 2 t. salt to draw out Continue Reading

What's in that?!?

Recipe:
Acorn Squash & Persimmon Crostada

Comments Off 15 December 2010

Acorn Squash & Persimmon Crostada

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

1 Acorn Squash (peeled and diced)
1 Shallot (Minced)
2 Cloves of garlic (minced)
2 Fuyu Persimmons (peeled and diced)
1t. Cracked Black pepper
1T. Salt
2 T. Olive oil
1T. Thyme (minced)
1 Whole Wheat Baguette
4 oz. Laura Channel Goat Cheese

 

In a large bowl combine first 8 ingredients and toss well to combined and coat with the olive oil. Spread this mixture out on a lined baking sheet and roast for 25 minutes at 375*. Once mixture has come out of the oven using a fork slightly mash the ingredients Continue Reading

What's in that?!?

Recipe:
Red Wine Braised Short Ribs

Comments Off 15 December 2010

Red Wine Braised Short Ribs

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

 1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
16 (4-ounce) English Cut bone-in beef short ribs (about 4 pounds total)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
4 stalks celery, cut into large chunks
1 bottle (750 mL) dry red wine, such as Merlot
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 sprigs fresh thyme
1 can (28 ounces) whole peeled tomatoes in puree

Preheat oven to 400 degrees.

Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.

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