September 11, 2011
Here’s what I will demo today at the Garlic Festival… http://www.clevelandgarlicfestival.org/
Swiss Chard Cakes
Serves 4 as an appetizer
2 bunches of swiss chard
1/4 cup minced garlic
3 large eggs
1/4 teaspoon grated nutmeg
1 cup shredded pecorino romano or parmigiano reggiano
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
EVOO (Extra Virgin Olive oil for frying
Wash the swiss chard very well. Rough chop the swish chard and boil them for 5 minutes. Drain and let cool. Squeeze as much moisture out as possible. Chop the chard some more and combine with rest of ingredients besides the EVOO (that is for frying the cakes).
Make into cakes about 2 inches in diameter. Fry in a thin layer of EVOO for about 4 minutes per side on medium high heat. Drain on paper towel and serve. Can be served room temp.
July 15, 2011
Grilled Sweet Potato Salad
Sweet potatoes 2 lbs. peeled and sliced ½ inch thick planks
Sweet onion 1 small Sliced ½ inch thick
Red bell pepper 1 each cut in ½ seed removed
Canola oil ¼ cup or coconut oil is nice
Ground cinnamon ½ teaspoon
Ground cumin ½ teaspoon
Ground nutmeg ¼ teaspoon
Ground allspice small pinch
Fresh lime juice 1 Tablespoon
Salt ¼ teaspoon
Cayenne small pinch
Fresh cilantro ¼ cup
Mango or pineapple 1 each diced about ½ inch
Fire up the grill.
In a large bowl, combine the potatoes, onions, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, allspice and toss well to coat evenly.
Grill the vegetables until they are tender, about 15-20 minutes on high for the sweet potatoes. The onions and peppers won’t take as long. Let them cool to room temp. (Alternately, preheat the oven to 450 degrees F. Place the vegetables on a tray in the oven for about 20 minutes uncovered.)
After the vegetables are cooled. Cut them into ½ inch dice. Toss together with the mango and cilantro. Taste and adjust for seasoning to how you like. You may want a squeeze of more lime juice, or spices.
June 10, 2011
Here’s a great easy summer time strawberry season recipe you can do any time.
Strawberry Rhubarb Napoleon
Food Item: Amount: Notes:
strawberries 1 1/2 quart trimmed and quartered
rhubarb 1/2 lb. diced
granulated sugar 1/2 cup
heavy cream 1 pt.
vanilla beans 1 each
powdered sugar 3 Tablespoons
lemon zest 2 Tablespoons
puff pastry 1 box cut into squares or rounds
Preheat oven to 350 degrees. Place puff pastry on a sheet tray and bake for about 15-20 minutes until golden brown. Let cool.
Meanwhile combine the rhubarb, 1 quart of the strawberries (reserve the other 1/2 quart) and granulated sugar in a pot. Cook for 20 minutes. Let cool. Add the remaining 1/2 quart of strawberries.
Add the heavy cream to a mixing bowl and beat with whisk until half whipped. Add the vanilla, lemon zest and powdered sugar and continue whipping to medium peaks.
Take the puff pastry and cut cross ways into three pieces. layer the strawberry rhubarb compote with the cream and puff pastry. serve.