SUMMER
Felicia Ferguson – Co-owner, Piazza D’Angelo
Fiori di Zucca (Fried Squash Blossoms)
4 small squash blossom flowers 4 oz burrata cheese 1 ½ cups all-purpose flour 2 cups sparkling water Canola oil for fryer 1 large bunch of basil, leaves only, washed & dried 2 medium cloves of garlic 2 T pine nuts ½ cup grated Parmigiano-Reggiano ½ cup extra virgin olive oil Salt & pepper |
Basil Pesto
1 large bunch of basil, leaves only, washed & dried 2 medium cloves of garlic 2 T pine nuts ½ cup grated Parmigiano-Reggiano ½ cup extra virgin olive oil Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Mix in Parmigiano cheese using wooden spoon. Stir in olive oil until pesto is blended. If you don’t have a mortar and pestle, you can also use a food processor or blender. Set aside. |
José Miguel Smith – Head Chef and Operations Manager, Parranga
Summer Ceviche
Aguachile (citrus marinade) 2 cups fresh squeezed lemon juice 2 cups fresh squeezed lime juice 2 jalapeño peppers 1 serrano pepper 1/2 T dried oregano 1 whole English cucumber (unpeeled) 1 T olive oil 1/4 cup kosher salt 2 T ground black pepper Mix all ingredients and blend in blender. Strain marinade through a fine strainer. Set aside. |
Veggies
1/2 red onion, sliced thin lengthwise 1/2 cucumber, medium dice 3 oranges, peel then carefully take out the segments one by one 1 small jicama, peeled then cut into medium dice 12 cilantro springs, chopped 2 avocados, small dice Seafood 5 lb fresh rock cod, skinless & boneless, cut to small cubes We use this at the restaurant and recommend it for the nice meat that will cook fast and be nice and tender. |
AUTUMN
Gordon Drysdale – Executive Chef, Sweetwater Café
Heirloom Chile and Cabbage Salad with Spice-seared White Tuna
yield: 4 ppl. Ginger Vinaigrette: |
Mix first eight ingredients in a bowl and let macerate for 45-60 minutes. After macerating slowly drizzle in oils while whisking, cover and refrigerate.
Salad 1 ea. small napa cabbage, sliced 2 ea. roasted, peeled red bell peppers, sliced 2 ea. gypsy peppers. roasted, peeled and sliced 2 ea. Italian frying peppers, roasted, peeled and sliced herbs: basil, mint and cilantro torn in big pieces or whole leaves optional: one sliced spring (or other sweet) onion |
Heather Hardcastle – Owner, Flour Craft Bakery
Curried Butternut Squash & Apple Soup
Butternut Squash 1 large/ @2# Apples, any variety 2 medium Leeks 2 medium Vegetable Stock 4 cups Curry Powder 1 T Kosher Salt 2 tsp Ground Black Pepper 1 tsp Olive Oil 3 T Light Coconut Milk 1, 15 oz can Method: 1. Preheat your oven to 375 degrees. Line a baking sheet with parchment. 2. Peel, seed, & dice both butternut squash & apple into 1” cubes. Wash leeks thoroughly. Trim off roots and dark green tops. Slice leeks half lengthwise then slice into 1” half-moon pieces. |
3. Arrange vegetables & apples on the baking sheet. Season with curry powder, salt & pepper. Drizzle with 2 TB olive oil. Toss everything to combine. Spread vegetables into an even layer on the baking sheet, allowing as much space as possible between the pieces. Roast apples/ vegetables for 25 minutes, rotating pan halfway through.
4. Heat 1 TB olive oil into a 5–quart dutch oven or stockpot. Add roasted apples & vegetables. Cook, stirring for about 3 minutes, just to reheat and distribute spices. Cover with vegetable stock. If stock is not enough to cover the vegetables by 1”, add enough water to do so. Cook soup for 15 minutes until flavors combine and vegetables are fully cooked through. 5. Transfer soup to a blender, working in batches if needed. Puree soup until smooth. Pour pureed soup back into stockpot and add coconut milk. Stir to combine and adjust seasonings as needed. |
WINTER
Peter Schumacher – Owner, Bungalow 44, Playa & Buckeye Roadhouse
Grilled Broccolini and Chorizo Risotto
Serves 3-4 |
Cut sausage, pepper and vegetable into ½ inch pieces and put aside.
Separately heat olive oil in a flat pan. Sauté onions and garlic until golden brown. Add the rice and sauté for 1 minute. Pour wine over rice, deglazing, and let wine almost evaporate. Add 2 cups of chicken stock and stir until rice soaks up most of the liquid. Keep stirring so rice doesn’t burn. HERE YOU HAVE TWO CHOICES: finish the dish or do what I do: stop the cooking process and put the rice on a flat sheet pan to cool down and stop cooking process. I do this ahead of time before guests arrive so I have very little to do and have more time to entertain.” 10 minutes before dinner, heat 1 cup chicken stock in same flat pan as before. Add rice and keep cooking. Add more stock until rice is al dente or the hardness you like. Add vegetables, chorizo, a little more stock to keep the rice moist, butter and all of the cheese. Stir. Serve in a large bowl and serve with a simple frisee salad with vinaigrette. |
Maria Aversa – Owner/Founder, La Ginestra
Carrot Ginger Soup
Serves four to six people 3 tablespoons extra-virgin olive oil |
Gently sauté the leeks in the olive oil (about 3 minutes). Then add the carrots, potato and ginger, and continue sautéing until the vegetables have softened (about 5 minutes).
Add the broth, cover partially, and simmer until the vegetables are completely soft (about 20 minutes). Remove from the heat and use an immersion blender (or a regular blender), and blend until the desired consistency is achieved. Return the soup to low heat, and add the orange juice and zest. Season to taste with salt and pepper. Ladle into soup cups or bowls and serve. Enjoy! |
SPRING
Neka Pasquale Lac – Founder/President, Urban Remedy
recipe would go well with roast chicken and a light spring salad.” –Neka Pasquale Lac, Urban Remedy
Steamed Asparagus with Chopped Egg, Tarragon and Lemon
2 servings 1 bunch asparagus, tough ends trimmed and cut stalks on the diagonal into 1-inch (2.5-cm) pieces |
Pour filtered water to a depth of 3 inches (7.5 cm) into the base of a steamer and bring to a boil. Arrange the asparagus on the steamer rack, cover, and steam until tender but still crunchy, 4—6 minutes.
Meanwhile, put the eggs in a saucepan, add filtered water to cover, and place over high heat. As soon as the water reaches a brisk simmer, turn off the heat. Let the eggs stand in the water for 4 1/2 minutes. The eggs should be soft boiled. Immediately remove the pan from the heat and place under cold running water until the eggs are cool enough to handle. Peel the eggs and chop them. In a bowl, combine the warm asparagus, eggs, tarragon, lemon juice, oil, and salt and toss to mix well. |
Ged Robertson – Proprietor, Watershed, Bootjack Wood Fired (formerly Pizza Molina) & Shoreline Coffee Shop
Watershed Grilled Yellowtail Salad
Grilled Yellowtail Marinated flageolet beans Grilled asparagus Peas Butterball potato Pea shoot, frisée, radish salad 7 minute egg (optional) Mustard vinaigrette |
Mustard Vin:
1 T Dijon 1/3 cup white balsamic vinegar 1/3 cup vegetable oil 1/3 cup extra virgin olive oil 1 spring onion, thinly sliced, preferably on a mandoline |