Thursday, February 25, 2010

Shelene's

Balance, yes it is something I think about when writing a new recipe, or creating it in my mind.

Recipe's without balance, are usually not very good recipe's...Balance is found, not only in the flavors used in a dish, but in the ingredients themselves, and how their perfect amounts bring the dish together to create unami!

IE. the perfect amount of fillings to bread in a sandwich, not to mention how those fillings pair with the type of bread that will be used, and how much of each ingredient goes into the filling, spreads, etc.

Balance, is a key to good food!



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Friday, February 19, 2010

Well once again I have been gone to long from this space, did not expect to be this busy in Feb. oh well but I am.

However, I have a few new recipe's that I some how pulled out of my hat, one a California Lasagna, we dubbed it Napa Valley Lasagna, because you would never find it on the East Coast...one very good reason I love being a West Coast girl, the possibilities are endless and we do not feel that we need to stick to tradition just for the sake of it.

On to the Lasagna, it starts with a rich bechamel (yes a white lasagna) the ricotta has egg, mozzarella, blue cheese, parmesan, salt, pepper, and garlic, parsley, and sage. I dice chicken thighs into bite size pieces, season with evoo, s&p, parsley, and sage, roast at 400 degree's for about 20 minutes or until fully cooked and a bit brown around the edges. I dice butternut squash (no need to peel) in to bite size pieces, and season the same as the chicken (you can roast the at the same time pulling the squash after about 15 minutes.) while chicken and butternut are roasting, slice and caramelize one onion. assemble lasagna as you would any other lasagna, bake at 375 covered until bubbly and hot in the middle. DEEELISH!!!!!

The other new recipe was for a sandwich, Italian Panino: picture it a hollowed out cabatia roll, with rosemary balsamic reduction aioli, prosciutto, cantaloupe, fresh mozzarella, and arugula. This panino has so much flavor yet very light to the palate, I love it, and so do my clients. YIPPY!!!!

With Spring just around the corner I will be working on new salads, it is really hard to think about cold food in the winter, so I have been putting it off, better get busy as spring will sneak up on me un prepared.




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Recipe's

Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
Ingredients:
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.