Recipe: Simple Pickles
Ingredients
- 1 cp Apple Cider or White Vinegar
- 1/2 cp Honey
- 1/4 cp Water
- 3 Tbsp Pickling Spice
- Vegetable of choice: Whole Green Beans, Frenched or Sliced Red Onion, Sliced Radishes, etc.
Instructions
- Make the Brine: Combine vinegar, water, honey and spices in small saucepan and bring to a boil, over mdm-high heat. Note: Be sure to make enough brine to cover the amount of vegetables you choose to pickle.
- Prep the Veg: Cut vegetables as desired. Add vegetable of choice to large, heat-proof bowl.
- Pour hot vinegar over vegetables making sure to fully submerge.
- Allow to cool. Refrigerate and enjoy for up to 1 week.
Quick Notes
Yield: Varied
Variations
Suggestions: *Pickling spice blends can be purchased from your local market. *Be adventurous and try making your own with your favorite spices. For sweet and earthy – try cinnamon or allspice. For more spice – try red pepper flake or ginger… even curry. Enjoy!
Recipe: Balsamic Reduction (Gastrique)
Ingredients
- 1 cp Balsamic Vinegar
- 1/4 cp Honey
Instructions
- Combine vinegar and honey in small saucepan, over mdm-high heat.
- Bring mixture to a boil and allow to reduce by half – approx ¾ cp remaining. Note: Reduce heat immediately if mixture begins to boil over.
Variations
Suggestions: *Drizzle over prosciutto wrapped asparagus or sweet melon. *This sweet-tart sauce is also great for glazing your favorite meat or fish. Enjoy!
Recipe: Creamy Slaw
Ingredients
- 1 cp each Green Cabbage, Red Cabbage and Nappa Cabbage
- 1 cp Carrots, finely shredded
- 1 cp Mayonniase (Olive Oil)
- 1/4 cp Dijon Mustard
- 1/4 cp Sugar
- 1/8 cp Apple Cider Vinegar
- 2 Tbsp Celery Seed
- salt and pepper, to taste
Instructions
- In a large mixing bowl, toss all cabbages and carrots until well combined. Set aside.
- In a separate mixing bowl, combine all other ingredients to make dressing. Stir until well combined.
- Add dressing mixture to vegetables. Toss to coat well. Chill before serving. Note: Cover and refrigerate unused portion.
Quick Notes
Yield: Serves 4-6
Variations
Suggestions: *Serve as a side with your favorite barbecue *Serve on a grilled all-beef frank to recreate the famous ‘Slaw Dog’. Enjoy!
Recipe: Caesar Salad w/ Croutons
Ingredients
- 1 head Romaine Lettuce, chopped bite-sized or spears
- 1/4 cp Parmesan Cheese, shaved or shredded
- 1 cp Croutons*
- Dressing:
- 3/4 cp Mayonnaise (Olive Oil)
- 2 mdm Garlic Cloves, minced
- 2 mdm Anchovy fillets (1 Tbsp paste)
- 1 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1/8 cp Lemon Juice, fresh squeezed
- 1/2 cp Parmesan Cheese, grated
- Cracked Black Pepper, to taste
Instructions
- Make Dressing: Add all dressing ingredients to food processor. Puree until mixture is combined and texture is fairly smooth. Adjust seasoning – add cracked black pepper to taste. Set aside.
- Build Salad: Add lettuce to large mixing bowl. Drizzle with desired amount of dressing and toss gently to coat.
- Sprinkle salad with shaved parmesan and croutons, as desired. Toss gently to distribute. Serve immediately. Note: Cover and refrigerate unused portion of salad dressing.
Quick Notes
Yield: Serves 2-3 (Dressing: approx 1 cp)
Variations
Suggestions: *See Chef K’s Recipes for the Basic Crouton recipe *Add grilled chicken or shrimp to this salad and make it a meal. Enjoy!
Recipe: Tomato-Onion Relish
Ingredients
- 2 lrg Heirloom or Beefsteak Tomatoes
- 1 lrg Vidalia Onion, sm. dice
- 3/4 cp Balsamic Vinegar
- 1/2 cp Raw Sugar (Turbinado or Demerara)
- 2 Tbsp Olive Oil or Butter
- 3 Tbsp Rosemary, chopped
- salt and pepper to taste
Instructions
- Bring mdm saucepan of water to a boil (2 quarts).
- Prepare ice bath: Fill a mdm mixing bowl ½ full with cold water. Add ice to make an ice bath (enough to submerge tomatoes).
- Score a small ‘X’ on the bottom of each tomato with a paring knife and submerge in boiling water for about 30 seconds.
- Remove tomatoes from boiling water and immediately add to ice bath to quickly reduce temperature.
- Starting at the ‘X’ on the bottom, peel the tomatoes. Chop the tomatoes, removing the seeds. Reserve tomatoes and juice in bowl and set aside.
- In a large saucepan over mdm-high heat, combine olive oil and onions. Sauté onion until translucent (approx 3-4 mins).
- Add the chopped tomatoes and juice, vinegar and sugar to saucepan with sautéed onions. Bring mixture to a vigorous simmer.
- Cook mixture uncovered until liquid reduces and thickens slightly (approx 10-12 mins).
- Remove relish from the heat. Add rosemary and stir to combine. Adjust salt and pepper to taste and allow to cool.
- Serve relish chilled or at room temperature. Note: Cover and refrigerate unused portion.
Quick Notes
Yield: approx 2 cups
Variations
Suggestions: *Enjoy with grilled shrimp or salmon * Substitute for ketchup on your favorite frank * Enjoy on a Brat with caramelized onions.
Recipe: Quick Strawberry Jam
Ingredients
- 1 Pint Fresh Strawberries, chopped
- 1/2 cp Raw Sugar (Turbinado or Demerara)
- 2 Tbsp water
Instructions
- In a mdm saucepan, bring all ingredients to a boil over mdm-high heat.
- Once mixture begins to bubble, reduce the heat to mdm-low.
- Allow to simmer until mixture takes on light syrupy consistency. (approx. 10-12 minutes) Note: Mixture will become slightly more thick as it cools.
- Remove mixture from heat and allow to cool. Serve room temperature or chilled. Note: Cover and refrigerate unused portion.
Quick Notes
Yield: approx 1 cp
Variations
Suggestions: * Serve jam over ice cream as fruity dessert sauce OR *Mix with 8 oz cream cheese – use for stuffed french toast filling or fruity cream cheese spread. Enjoy!
Warning! Berry Allergies – Recipe contains Strawberries
Recipe: Blanched Asparagus
Ingredients
- 1 lb Fresh Asparagus (1/4 in. thick)
- 1 Tbsp Salt (optional)
- salt and pepper to taste
Instructions
- Peel the stalk of each asparagus, leaving the tips intact. Trim the stems of all to remove woody portion.
- In a large, shallow saute pan w/ lid over mdm-high heat, bring just enough water to cover asparagus to a boil. Salt water liberally, as this will season the asparagus. Note: Adjust salt to taste here – At minimum use 1 Tbsp salt. (optional)
- Prepare ice bath: Fill a mdm mixing bowl half full with water. Add ice to make an ice bath for the cooked asparagus. Set aside.
- Add peeled and trimmed asparagus to pan of boiling water. Cook for approx 4-6 mins. Note: Adjust time according to thickness.
- Remove asparagus from boiling water and place in ice bath to quickly stop the cooking.
- Drain asparagus. Served as desired – hot or chilled.
Quick Notes
Yield: Serves 2-4
Variations
Suggestions: ** Add to your favorite dish or have as a tasty side. Serve chilled w/ prosciutto and balsamic – See Chef K’s recipes. Enjoy!
Recipe: Simple Basil Pesto
Ingredients
- 4 cps (packed) fresh Basil, no stems
- ½ cp Parmesan Cheese, grated
- 2 cloves Garlic, minced
- ½ cp Pine Nuts, toasted and chopped
- 1/3 cp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
- Preparing Ice Bath: Fill a mdm mixing bowl half full with water. Add ice and set aside.
- Bring water to a boil in a mdm saucepan. Salt water liberally. Note: The next step is a really quick step. Get ready…
- Place basil in boiling water, submerge and remove from water. Heat basil no longer than 5 seconds. Transfer basil immediately to ice bath to stop cooking.
- Drain basil and pat dry with a clean, dry towel. Place basil in food processor.
- Add remaining ingredients to food processor with basil. Puree until smooth or desired consistency. Note: Take care not to overheat by mixing too long.
- Taste for seasoning. Add salt and pepper to taste. Serve at room temperature. Note: Cover and refrigerate unused portion.
Quick Notes
Yield: about 1 ½ cps
Variations
Suggestions: *Caprese Salad – Tomatoes, Mozzarella and this tasty pesto * Add to your favorite pasta. Enjoy!
Warning! Tree Nut Allergies – Recipe contains Pine Nuts
Recipe: Asparagus with Prosciutto
Ingredients
- 12 Asparagus, fresh
- 12 slices Prosciutto, very thinly sliced
- Aged Balsamic (optional)
Instructions
- Peel the stalk of each asparagus, leaving the tips intact. Trim the stems of all to remove woody portion.
- In a large, shallow saute pan w/ lid over mdm-high heat, bring just enough water to cover asparagus to a boil. Salt water liberally, as this will season the asparagus. Note: Adjust salt to taste here – At minimum 1 Tbsp salt. (optional)
- Prepare ice bath: Fill a mdm mixing bowl half full with water. Add ice to make an ice bath for the cooked asparagus. Set aside.
- Add peeled and trimmed asparagus to pan of boiling water. Cook for approx 4-6 mins. Note: Adjust time according to thickness.
- Remove asparagus from boiling water and place in ice bath to quickly stop the cooking.
- Drain asparagus and pat dry with a clean, dry towel.
- Wrap each asparagus in a slice of the thinly sliced prosciutto. Chill. Serve.
Quick Notes
Yield: Serves 3-4
Variations
Suggestions: *Drizzle wrapped asparagus with Aged Balsamic vinegar. *Asparagus can be grilled before or after wrapping – see which version you like. Enjoy!
Recipe: Asparagus and Smoked Salmon Frittata
Ingredients
- 8 whole Eggs, beaten
- ¼ cp whole Milk
- 2 Tbsp Extra Virgin Olive Oil
- ½ lb fresh Asparagus, cut in ½ inch pieces
- ½ cp Yellow Onion, chopped
- ½ cp Red Bell Pepper, chopped
- 8 oz Smoked Salmon, bite-size pieces
- 2 Tbsp fresh Dill or Chives, finely chopped
- Salt and Pepper, to taste
Instructions
- In a large mixing bowl, combine eggs and milk. Mix together completely. Season and set aside.
- To a large (12-14 in.) oven-proof sauté pan, over mdm-high heat, add olive oil, asparagus, onion and bell pepper. Sauté until onion is translucent (approx 3-4 mins). Take care not to over brown.
- Add salmon and sauté for 2 minutes more, heating the salmon through.
- Finally, add egg mixture and herbs to the pan. Immediately reduce heat to low. Cook, gently stirring occasionally, until just about set (approx 4-5 mins). Note: Mixture will be slightly wet on top.
- Allow to cook another 4 minutes undisturbed. DO NOT stir during this time interval.
- Once time has elapsed, transfer the pan to the broiler. Place under broiler until the top of the frittata is golden brown (less than 2 mins). Take care not to over brown.
- Remove frittata from the broiler and allow to rest for 2 minutes. Remove from pan. Serve as wedges.
Quick Notes
Yield: Serves 4-6
Variations
Suggestions: *Make a variety of flavors – Add your favorite ingredients and herbs. *Serve for breakfast or brunch, lunch or dinner with a green salad. Enjoy!
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