It's Apple Time

With the fall season upon us, here are some creative ways to use apples! Use the month of October to showcase an interesting dish with apples as well as the great nutritional value of this Superfood!

 

Apple and Caramel Bread Pudding

 

Mini Deep Dish Apple Pies

 

Pie Spiced Apple Cookies

 

 

 

It's Pumpkin Time!

With the fall season upon us, here are some creative ways to use pumpkin! Use the month of October to showcase an interesting dish with pumpkin as well as the great nutritional value of this Superfood!

 

Pumpkin Mac and Cheese

 

Pumpkin Swiss Gratin

 

Chocolate Glazed Pumpkin Cheesecake

 

Beef and Pumpkin Stew

 

Southwestern Pumpkin Burgers

 

Pumpkin Ravioli

 

Roasted Pumpkin Apple Soup

 

 

Westminster Place Patriot Day Brunch

Westminster Place honored September 11th by serving a Patriot Day Brunch!

 

The big hit was the Lobster Parfait Station.

Here is the recipe.

Enjoy, Bon Appétit

1 LB. of cooked Lobster Meat , use Knuckle and Claw Meat less expensive

2 oz teardrop tomatoes

1 oz hearts of palm

1 oz Orange Segments

2 oz Mache, sprigs, for garnish

Tossed gently in a wooden bowl with Dressing.

Recipe for Cilantro- Avocado Dressing

1 ripe avocado, diced, 2/3 cup mayonnaise, 1 oz orange juice 1/2 oz lime juice, 1 oz lemon juice, and 1 teaspoon kosher salt and white pepper, lime zest of 1 lime, combine all ingredients' in a food processor and process until smooth, tossed everything with dressing and served in a Martini Glass.

Culinary Corner: Watermelon Juice

Shweta from Shweta in the Kitchen put together this great, refreshing, sugar free beverage with a secret ingredient............Black Salt! 

Check out the recipe for Watermelon Juice.

Culinary Corner: Cornmeal Upma

Tisa from Blessings from My Kitchen recently took the Daring Cooks Challenge: Cornmeal.

Check out the recipe for Cornmeal Upma that she created: http://blessingsfrommykitchen.blogspot.com/2012/08/daring-cooks-challenge-august-2012.html

Culinary Corner: Grilled Watermelon Salad

Grilled Watermelon Salad

1 ea Seedless Watermelon ( I like the Yellow Flesh for Color)

1 ea Red Onion

3 ea Granny Smith Apples

¼ cup Olive Oil

TT Sea Salt

Dressing (this is an approximate recipe mixture adjust to taste)

½ Cup Balsamic Vinegar

¼ Cup Olive Oil

1 tsp Chopped Garlic

Sea Salt and Pepper to taste

Preparation:

Peel and slice the watermelon into slices and brush with Olive Oil and Season with Sea Salt and grill to mark the melon and then cut into chunks

Peel and Slice the apple thinly (toss with an acid water to prevent the browning of the apples)

Slice the onion paper thin and toss gently with the fruit

Combine the dressing and fold the fruits with the dressing season to taste. This can be served on a bed of greens or as a composed salad.

You can also add for another dimension of flavor chopped Cilantro or Chopped Chives

Give it a Try this is my favorite summer treat I serve often at home.

Richard D. Anaya-Hoelzel

Culinary Corner: Local Harvest's Mint Green Bean Salad

Click here for the Recipe!

Diverse Thought of the Week: Ramadan

Ramadan is a holiday observed by fasting. When the sun sets, the feasting begins! Here are some recipes for cool dips to begin the feast.

The Culinary Side of Ramadan

Spicy Red Pepper and Walnut Spread

Grilled Eggplant Dip with Tahini, Yogurt and Roasted Chiles

Hot Red Pepper Relish

Spinach, Yellow Squash and Grilled Red pepper Dip with Yogurt

Iowa State University's Preserve the Taste of Summer

From the Extension's website: Preserve the Taste of Summer is a food preservation program that includes both online lessons and hands-on workshops providing the most current USDA-approved food preservation recommendations. Check out their Fact Sheets on Canning!

Canning Fruits
Canning Vegetables
Canning Fruit Spreads
Canning Pickles
Canning and Freezing Tomatoes
Freezing Fruits and Vegetables

Sweet Kugel at Creekside at the Village

Kugels are a mainstay of festive meals in Jewish cooking. The word Kugel is Yiddish for “ball” but is sometimes translated as pudding or casserole. Kugels come in many variations including those made from noodles, potatoes and sometimes Matzo. The History of the Kugel goes back approximately 800 years and started simply as a preparation with bread and flour. The recipes have evolved over time to bring us the delicious dish that is enjoyed today. The team as Creekside at the Village has created a Sweet Kugel that has the residents raving and asking for it specifically. This dish can be served either hot or cold and a very similar preparation is found in many New York style delis and is a popular side item.

Ingredients

• 1 lb extra-wide egg noodles
• 1/2 cup unsalted butter, at room temperature, cut into pieces
• 8 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar, plus
• 2 tablespoons sugar
• 2 cups sour cream
• 5 large eggs
• 3/4 cup apricot preserves
• 1/2 cup corn flakes cereal, crumbs
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees F.
2. Butter a 9x13" glass baking dish.
3. Cook noodles according to package directions until tender but still firm to the bite (al dente).
4. Drain noodles well, then return to the hot pan.
5. Add butter and toss until butter melts and the noodles are coated.
6. Combine cream cheese and 3/4 cup sugar until smooth.
7. Add sour cream and eggs to the sugar mixture and whisk until blended well.
8. Mix in buttered noodles gently.
9. Spoon half of the noodle mixture into the prepared baking dish.
10. Dot with preserves.
11. Spoon remaining noodle mixture over preserves layer.
12. Sprinkle cornflake crumbs all over the top.
13. Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs

Great Homemade Pie Ideas

Sass and Veracity - Strawberry Blueberry Cream Pie

Brooklyn Galley — Mini Strawberry Rum Pies

Nothing in the House — Lime and Raspberry Italian Meringue Pie

A Baking Life (Gluten-Free) – Rustic Berry Frangipane Crostata

Dessert First — Cherry and Coconut Cream Tart

Some the Wiser — Strawberry Lemonade Ice Cream Pie

Eat the Love — Nectarine Blackberry Open Face Pie

Domenica Cooks — Homemade Strawberry Apricot Pie

The Harvard Common Press — Peach Burbon Pies (in jars!)

Healthy Green Kitchen — Mini Cheese Pies with Roasted Plum Jam (gluten-free)

Kitchen Conundrum — Fresh Tomato Tart for Summer Entertaining

The Runaway Spoon — Blueberry Country Tart with Buttermilk Whipped Cream

Flamingo Musings — Blueberry Jam Pie

Sweet Remedy — Lemon Meringue Pie

The Tomato Tart — Buttermilk Pie with Burbon Brown Butter Peaches

Andrea Myers — Peach Blueberry Pie with Oatmeal Crumb Topping and Crust

Smoked Salmon Sampling at Creekside at the Village

At a recent Culinary Corner at Creekside at the Village in Columbus, Ohio, the chefs took the opportunity to showcase a sampling of smoked salmon preparations. This not only made for great conversation as to the technique and the subtle differences in the smoke, but it also allowed the residents to choose which style they would prefer on the upcoming menu. The group sampled salmon that was smoked over Apple wood and Alder wood. Although they really enjoyed both, their favorite was the apple wood smoke. The conversation became lively as some of the attendees reminisced about shopping for smoked salmon and other Jewish favorites at Zabars in New York in years past. The Apple Wood Salmon was prepared as a canapé and server as an Amuse-Bouche (chef’s appetizer) in the dining room that night. The residents who attended the Culinary Corner were heard telling those who missed it all about what they tasted and learned. This salmon preparation has become a favorite at other communities within the region and we are looking forward to it becoming as signature item at Creekside at the Village as well.

Creekside at the Village's Smoked Salmon

2 sides of fresh salmon, trimmed and pin bones out
1 C kosher salt
½ C sugar
½ C brown sugar
1 T black pepper
1 C Wood Chips (Creekside at the Village residents prefer the flavor profile from Apple Wood)

2 C apple juice

Directions
Prep: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish a 4” deep hotel pan and place another Hotel pan on top. Weight with something relatively heavy (a couple #10 cans or an new bag in the box work great) and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

To Smoke: Soak the wood chips of your choice in the apple juice for 1 hour. Place salmon sides in a 2” perforated hotel pan that has been sprayed with non stick spray. Place 6” hotel pan on range top. Drain wood chips and place them on one end of the 6” pan directly over the burner. Turn burner on low heat. As the chips begin to smolder, place pan with the salmon over the chips and wrap tightly with aluminum foil. Poke a vent hole in the foil at the end opposite the chips. Smoke the fish for ½ hour to 45 minutes until the internal temperature in the thickest part is 145-150 degrees.

Joe's Culinary Corner: Cornbread Encrusted Black Grouper

The fish is crunchy on the outside and moist on the inside. Black grouper is a thick, white-fleshed fish; be sure to remove the pin bones before you add the fish to the marinade.

MAKE AHEAD: The fish needs to marinate at a cool room temperature for 15 minutes.
4 servings

Ingredients:

• 2 large eggs, lightly beaten
• 1 cup whole or low-fat milk
• 1 teaspoon powdered or granulated garlic
• 1/4 cup chopped chives
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• Four 7-ounce skinless black grouper fillets, pin bones removed
• 8 ounces homemade or store-bought corn bread, crumbled
• 1/4 cup olive oil

Directions:

Preheat the oven to 400 degrees.
Combine the eggs, milk, garlic, chives, Cajun seasoning, salt and pepper in a quart-size resealable plastic food storage bag. Seal and massage gently until well incorporated.
Add the fillets, seal and massage to coat evenly. Let sit at room temperature for 15 minutes.
Meanwhile, crumble the corn bread into a wide, shallow bowl. Heat the oil in a large cast-iron or ovenproof skillet over medium heat, until the oil shimmers.
Working with one fillet at a time, lay each piece of fish in the crumbled corn bread and pat gently so the crumbs adhere. Turn and repeat on the second side, coating the fish evenly. Repeat with the remaining fillets. Discard the marinade and any remaining corn bread crumbs.
Place the fillets carefully in the hot skillet. Saute for about 3 minutes on each side, then transfer the skillet to the oven. Roast for 10 to 12 minutes or until the fish is cooked through.
Divide among individual plates; serve warm.

Nutrition News: Simple Solutions to Improve Menu Nutrition

Unilever has created a Menu Tool to help create healthier versions of menu items.

Take small steps to improve the nutrition profile of some of your top dishes and see the impact on guest loyalty. The key is to use appealing menu descriptions that describe enhanced flavors from a fresher, more healthful ingredient mix.

Healthier Inspiration Starts Here

http://www.unileverfoodsolutions.us/promotions/seductive-nutrition/chopped-salad

Joe's Culinary Corner: Pork Cutlet and Salsa Verde

Seared Pork Cutlets With Green Garlic Salsa Verde

Ingredients

• 1/4 cup chopped parsley
• 3 tablespoons chopped mint
• 2 tablespoons finely chopped garlic chives or regular chives
• 2 tablespoons finely chopped green garlic
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more as needed
• 1/8 teaspoon chile flakes
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
• Black pepper, as needed.

Preparation

1.Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.

2.Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.

YIELD 4 servings.

Felician Sisters gets creative with purchasing program foods!

Crab Stuffed Sawi Fillet

Here is an idea for a dish that is both cost effect and using all purchasing products.  Chef Jeremy Derango created a dish that the residents are raving about.

Ingredients (Yield 80 Servings) 4 oz serving
2lbs of imitation crab
6 sleeves of buttery crackers (Ritz work best)
3 oz fresh parsley
1 large minced onion
1 lb melted butter
10 lb of Sawi
3 qts Court bouillon
salt & pepper to taste
Teaspoon of old bay

Prep:
Crumble the crackers in a robot coupe, melt the butter & shredded the crab.  Mix all ingredients in a large bowl you should be able to mold this product. The fish can be prepped up to two days before cooking and the crab mixture freeze very well.

Cut the Sawi Fillets in half and pack a small amount of stuffing on top.  Pan up in a  2-inch full hotel pan and pour a Court Bouillon just to barely cover the fish leaving the breading exposed.  Leave Uncovered bake in a 350 degree oven for about 7-10 minutes. Add more hot broth after cooking if needed to keep fish moist.


I finished my fish with a classic Beurre Blanc garnished with Chives.

Watermelon Radish Salad at Four Seasons

Sous Chef Camden Cox of Four Seasons developed a recipe for a Watermelon Radish Salad as a special spring salad for our Soup & Salad Bar Buffet.

Recipe
Watermelon radish halves
Grape Tomatoes
Cucumbers
Garlic
Shallots
Dizzled with a Lemon/Lime Vinaigrette

Joe's Culinary Corner: Frittata

Black Bean and Roasted Red Pepper Frittata

This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike.

Ingredients	Amount
Pecorino cheese, grated	½ cup
Flat-leaf parsley, roughly chopped	2 Tbsp.
Kosher salt	1 tsp.
Fresh oregano, chopped	1 tsp.
Eggs, beaten	10 ea.
Black pepper, freshly ground	to taste
Bread crumbs	3 Tbsp.
Extra virgin olive oil	3 Tbsp.
Yellow onion, large, halved and thinly sliced	1 ea.
Yukon Gold Potato, peeled, ¼" dice	1 ea.
Black beans, cooked	1 cup
Red bell pepper, roasted, in ¼" dice	½ cup
Ricotta cheese	¾ cup

Method

1. In a large bowl, whisk together ¼ cup of the pecorino, parsley, ½ teaspoon of salt, oregano, and eggs. Season with black pepper and set aside.

2. Spray a muffin tin with vegetable spray and coat each with some bread crumbs. Add about 1 tsp. of the grated cheese to each muffin.

3. Preheat an oven to 350°F.

4. For the potato bean mixture: Heat the oil in a sauté pan over medium-high heat. Add the onions and cook for 3-4 minutes until soft and just starting to color; and potatoes, and remaining salt, and cook, stirring occasionally, until lightly browned and soft, about 15 minutes. Remove from the heat and place in a large bowl. Add the cooked black beans and red peppers stir to combine.

5. For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta , and sprinkle each with the remaining pecorino cheese. Stir the egg mixture again and pour into each muffin cup ⅔ of the way up the sides.

6. Place the muffin pan in the preheated oven and cook for 10 minutes, or until the center is set. Remove from the oven and cool for 5 minutes. Run a rubber spatula around the edges of each cup and remove from the muffin pan.

Yield: 12 portions

This Season's "It" Bag

Cooking Chicken or Fish with fresh vegetables and fresh herbs in a sealed parchment-paper bag is called En Papillote. It may look fancy, but it's actually a great "no frills" technique.

1. Fold a 14x12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.

2. Arrange vegetables and herbs on one side of the paper. Top with fish, add olive oil and a splash of white wine to keep the fish moist and create a sauce. Sprinkle with salt & pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.

3. Working from one end , begin tightly folding the open edge of the paper.

4. Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake for 10 min @ 350 degrees until the fish reaches 140 degrees.

Submitted by:

Richard Lozada C.E.C

Executive Chef

Presbyterian Homes

Westminster Place

Joe's Culinary Corner: Singapore Citrus Slider

Singapore Citrus Slider

The sweet tangy and floral taste of ginger is a delightful treat for the palate and pairs well within seafood, steak, ribs, bar and grill items, bakery style sandwiches and Asian dishes.

Ingredients

• 8 oz. Lipton® Fresh Brewed Smooth Blend Tea
• ¾ oz. Torani® Ginger Syrup
• Ice Cubes

Preparation

1. Fill glass with ice.
2. Add Ginger Syrup, then Lipton® Fresh Brewed Smooth Blend Tea.
3. Stir well.
4. Garnish with fresh orange, grapefruit and lime slices, and fresh cilantro.

Brought to you by Unilever: http://www.unileverfoodsolutions.us/professional-ingredi/lipton/tea-pairing