CHEDDAR CORN BISCUITS

Cheddar Corn Biscuits

INGREDIENTS

·         2 c All-purpose flour

·         1 c Cornmeal

·         3 tb Sugar

·         2 tb Baking powder

·         3/4 ts Salt

·         1/4 ts Freshly ground pepper

·         1 Stick cold unsalted butter;

·         1 c Grated Cheddar cheese

·         1 c Fresh; thawed frozen corn

·         1 1/2 c Heavy cream

PREPARATION

1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in cheese and corn. Pour in cream and stir just until dough begins to hold together.

2. On a well-floured surface roll out dough to 9 x 10 rectangle about 3/4" thick. Using 1 1/2" round biscuit cutter, cut out as many biscuits as possible and place them 1" apart on un-greased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Re roll scraps. Cut out and bake remaining biscuits

Eggplant Mozzarella Tower

Eggplant Mozzarella Tower

    

 Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze

Beef Chili with Avocados

Beef Chili with Avocados

Ingredients

1/8 cup chilies

TT beef stock

TT olive oil

¼ cup sliced mushrooms

5 0z ground beef

TT coriander

TT cumin

TT tablespoon smoked paprika

TT salt & black pepper

1 onion, chopped

TT crushed garlic

½ cup diced green red peppers

3 to 4 cloves garlic, finely chopped

1/4 cup tomato paste

TT thyme

TT Worcestershire

TT cinnamon

1 cup black beans, drained

¼ cup diced avocado

TT sour cream

TT lemon juice (bottled)

Sharp Cheddar, for topping

Tortilla chips, for dipping

Directions

Sauté the chilies in a sauce pot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth.

In a large pot, heat the oil over medium-high to high heat. To the pot add the meat, brown and crumble add the chilies, mushrooms and brown.  Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, & peppers, garlic, tomato paste, thyme, Worcestershire and cinnamon. Deg-laze with the stock and add the beans and simmer 5-10 mins minutes. Serve on bed of rice.

Dice the avocado, mix in bit of sour cream and lemon juice, and season with salt.

Pita, 1 cut into ½’s arrange around plate

Top the chili with the cheese, green sour cream and serve with the chips.

RUSTIC FREE-FORM APPLE TART

RUSTIC FREE-FORM APPLE TART

I made 1 Apple and 1 Strawberry

Tart Dough 

1 1/4cups unbleached all-purpose flour

2tablespoons granulated sugar

1/4teaspoon table salt

8tablespoons unsalted butter (1 stick), cold, cut into 1/2-inch pieces

4ounces cream cheese (cold), cut into 1/2-inch pieces

2teaspoons lemon juice from 1 lemon

1 - 2tablespoons ice water

Apple Filling 

1 1/4pounds Granny Smith apples (about 3 medium)

1 1/4pounds McIntosh apples (about 3 medium)

2tablespoons lemon juice from 1 lemon

1/ 4cup granulated sugar

2tablespoons granulated sugar

1/4teaspoon ground cinnamon

2 egg whites, beaten lightly

INSTRUCTIONS

1. In bowl of food processor fitted with steel blade, pulse flour, sugar, and salt to combine. Add butter and cream cheese; pulse until mixture is sandy, with small, pebblelike curds, 10 to 12 one-second pulses (mixture should not form cohesive ball). Turn mixture into medium bowl.

2. Sprinkle lemon juice and 1 tablespoon ice water over mixture. With rubber spatula, use folding motion to evenly distribute water and lemon juice into flour mixture until small portion of dough holds together when squeezed in palm of hand, adding up to 1 tablespoon more ice water if necessary. (Mixture will look dry even after liquid is incorporated.) Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into a 6-inch disk. Place disk on a flat dinner plate, wrap plate in plastic, and refrigerate until firm, about 30 minutes (can be refrigerated up to 2 days).

3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough between 2 large sheets of lightly floured parchment paper into circle about 15 inches wide. Peel off top layer of parchment and, using parchment lining, slide dough onto jelly-roll pan or rimmed cookie sheet; cover with plastic wrap and refrigerate while preparing fruit.

4. Peel, core, and cut apples into 1/4-inch-thick slices and toss with lemon juice, 1/4 cup sugar, and cinnamon. Arrange parchment-lined dough round on work surface. Following illustrations 5 and 6, arrange apple slices, thick edges out, in circular mound, leaving 3-inch border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape and compacting apples (see illustration 7).

5. Bake until pale golden brown, about 30 minutes. Place pan with tart onto second pan of same size to insulate bottom crust; brush crust with beaten egg whites and sprinkle with remaining 2 tablespoons sugar. Return to oven and bake until crust is deep golden brown and apples are tender, about 30 minutes longer. Cool tart on pan 10 minutes, loosen parchment where it may have stuck to pan, then, using parchment lining, slide tart onto cooling rack. Place a large, round plate on top of tart, invert tart, peel off parchment, and re-invert tart onto serving platter.

Stuffed Chicken Florentine

Stuffed Chicken Florentine

Ingredients

• ½ Chix Breast Pounded

• TT fresh Spinach
• TT Chicken stock
• 1 garlic clove
• 2 tbs Butter
• TT Grated parm
• TT diced onions
• 4 tbs Olive Oil
• Salt
• Pepper
• TT Oregano, Basil, Parsley
• ½ cup cubed bread
• 1egg

Directions

ü Pound out chix breast

ü Sauté’ garlic, onions, spinach-season with S &P-set aside In bowl add bread and make wet with chix stock (not too much) add egg & mix-then add sautéed veggies.

ü Wrap in mixture, top with spices, and bake in oven *350 till brown

ü Serve with rice or pasta

BETTY'S APPLE COBBLER

BETTY'S APPLE COBBLER

________________________________________

1/2 c. butter

2 c. sugar

2 c. water

1 1/2 c. self-rising flour (recipe below)

1/2 c. shortening

1/3 c. milk

2 c. peeled apples, finely chopped

1 tsp. cinnamon or other spices

 Heat oven to 350 degrees. Melt butter in a baking oval. In saucepan heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse cornmeal. Add milk and stir only until dough leaves side of bowl. Turn out onto lightly floured board and knead just until smooth. Roll out dough in large rectangle about 1/4 inch thick. Sprinkle spices over apples; sprinkle apples evenly over dough. Roll up dough jelly roll fashion. Dampen edges of dough and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (Looks like too much liquid, but the crust will absorb it.) Bake 40-45 minutes. If using regular purpose flour use 2 teaspoons baking powder and 1/2 teaspoon salt with flour. Check at end of 40 minutes and bake longer if necessary.  Top with whipped Cream & Cinnamon

Original recipe makes 1 cup

 1 cup all-purpose flour

 1/2 teaspoon salt

 1 1/2 teaspoons baking powder

Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Tyler Reinhart via Johnson & Wales University RI

Tyler Reinhart via Johnson & Wales University RI

Today my Culinary Arts Students are getting an awesome Culinary Experience from Chef Reinhart today!

Chef is giving students an overview of Johnson & Wales Culinary Arts Program, and sharing his own story of how he became interested in the field of Culinary Arts.  Chef also relayed to my students the many career opportunities that a J & W University education could help them achieve.

Chef Tyler has a great re pore with the students, and they seemed to very much enjoy his stories.

Today's Recipe Chocolate  Pasta in Red Pepper Chili Sauce
 (will post as soon as Chef Tyler sends it to me)

Turkey Velvet Bake

Turkey Velvet Bake

1-cup egg noodles

5-6 oz. ground turkey

1/4 onion, diced

1/4 cup carrots, chopped

1/4 cup celery, chopped

1 cup Marinara sauce

TT Basil / Oregano

1/4 cup sliced mushrooms, chopped

1/4 cup milk

1-ounce cream cheese

TT chopped fresh parsley

1 clove garlic, smashed

TT shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees. Lightly grease a baking oval dish.

2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

3. Heat a large skillet over medium-high heat and stir in turkey Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes. Add onion, carrots, celery & mushrooms. drain. Stir in marana sauce and basil & oregano; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

4. Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.

5. Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.

6. Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Honey Mustard Encrusted Sea Bass

Honey Mustard Encrusted Sea Bass

Ingredients:

3 tbsps dijon mustard

TT Honey

3 tbsps extra-virgin olive oil

1 tbsp minced garlic

1 tbsp chopped fresh thyme (leaves)

2 tsps balsamic vinegar

1 tsp marjoram (chopped fresh, leaves)

14 tsp salt

18 tsp black pepper (freshly ground)

1 fillet of sea bass 

1 lemon crown garnish

parmesan (finely grated, garnish)

leaf fresh parsley leaves (chopped fresh parsley leaves for garnish)

crushed red pepper flakes

sprig thyme (fresh, garnish)

In a bowl, combine the mustard, 2 tablespoons of the oil, 1/2 of the garlic, honey,  thyme, vinegar, salt and pepper and mix well. Rub the fish with 1/2 teaspoon of the oil and place in a roasting pan, skin-side down. Brush the mustard mixture onto the fish. Drizzle with the remaining 2 1/2 teaspoons oil and roast until the fish is cooked through, about 20 minutes. Place the fish on a platter and add the remaining  garlic around the fish. Dust lightly with Parmesan, garnish with the parsley and thyme, and serve.