Tag archive for "Recipe"

Chef blab...

Schnappy Tortellini with Schnappy Peas and Butternut Squash

Comments Off 29 January 2013

Say it with me…schnappy – it just brings a smile to your face! Snappy peas, butternut squash, cheese tortellini all topped with crispy proscuitto and a beautiful creamy grana padano cheese.  Healthy, colorful. wonderful to eat.  Now why wouldn’t you describe that as Schnappy!

Knock this one out for dinner tonight!!

Butternut Squash Gnocchi

What's in that?!?

Butternut Squash Gnocchi

Comments Off 29 August 2011

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 cheese

In 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.

Dishing It Out!<br />A Little Friendly Competition

Chef blab..., What's in that?!?

Dishing It Out!
A Little Friendly Competition

Comments Off 10 August 2011

As seen in Monterey County The Herald

Posted: 08/10/2011 01:47:50 AM PDT
Updated: 08/10/2011 09:00:28 AM PDT

Todd Fisher: A little friendly competition

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

Organic Baby Romaine Tossed in Yogurt Parmesan Ceaser Dressing

What's in that?!?

Organic Baby Romaine Tossed in Yogurt Parmesan Ceaser Dressing

Comments Off 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.

Dishing It Out!<br />To Grill Or To Griddle…

Chef blab...

Dishing It Out!
To Grill Or To Griddle…

Comments Off 04 August 2011

As seen in Monterey County The Herald
Posted: 06/15/2011 01:54:19 AM PDT
Updated: 06/15/2011 09:22:58 AM PDT

Todd Fisher: To grill or griddle — that is the riddle

With the hamburger being America’s favorite food, one must ask one’s self, “Self, how do you liked your burger cooked?”

It is a question that goes back as far as time. Like that question about which came first — the cow or the burger? I know it’s the chicken or the egg thing, but work with me. We need to get to the bottom of this. It is an epic battle that has waged for centuries, one that even the likes of the wise King Solomon could not lay to rest. A question that has left Rodin’s Thinker, well, immortalized in bronze. Thinking.

As the uncertain and often short-for-something-to-say Shakespeare wrote: To grill or to griddle, that is the question. Continue Reading

Dishing It Out!<br />A Bloody Good Holiday

Chef blab...

Dishing It Out!
A Bloody Good Holiday

Comments Off 04 August 2011

As seen in Monterey County The Herald

Posted: 06/01/2011 02:03:34 AM PDT
Updated: 06/06/2011 12:03:29 PM PDT
 

Todd Fisher: A Bloody Good Holiday

 

I’ve said it before and I stand by it: Vacation does not start for me until that first Bloody Mary is in hand. A recent quick trip away proved, yet again, that I am truly a creature of habit. Even with a bottle of bubbly, a massage and an anniversary dinner behind me, the decompression did not really begin until I found myself with a delicious, nutritious tomato cocktail in hand.

Now, I have a great Bloody Mary recipe, which I will share within the context here. However, I am always on the hunt for a good Bloody, and, like a great sandwich, they are always better when someone else makes them. Continue Reading

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