Archive for September, 2013

Local and Seasonal Recipes

I think we’re all ready for the crisp apples, pumpkin dishes, and fresh vegetables that autumn brings! The changing of seasons is a great time to look for fresh and local produce.  In addition to the inevitable fun of visiting an apple orchard, there are many ways to incorporate fresh foods into a variety of dishes.  Below are some favorite recipes that use local, seasonal ingredients courtesy of executive Chef Matt Mize.  Not only will they be healthier and more flavorful, but you’ll also be helping the earth by eating local foods.

 

Spiced chicken ravioli
Shallot- sauterne broth
Warm fall vegetable salad

1lb. boneless, skinless chicken thighs, finely chopped
1 oz fresh cilantro, chopped
1 oz scallions thinly sliced
1/3 tsp oyster sauce
½ tsp fresh ginger, minced
1 T heavy cream
1 T shallots, minced
1/3 tsp sesame oil
1/3 tsp red pepper flakes
1 T fish sauce
1/3 tsp curry powder
Dumpling skins

Method:
Mix all ingredients together well
Lay out your dumpling skins on a table
Place chicken mixture in the middle of each dumpling skin about the size of a quarter
Lightly Wet with water the outer part of the skin
Place another skin on top and cut out with a round cookie cutter to seal
Steam for about 8 minutes and set aside

Sauce:
2 oz sliced shallots
1 tsp butter
½ cup sauterne wine
1 qt chicken stock
2 thyme sprigs

Method:
Caramelize shallots with butter
Deglaze with wine and reduce by 1/3
Add chicken stock and thyme and simmer for 10 minutes

Vegetable:
1 each yam, peeled, julienned
1 each carrot, peeled, julienned
1 each yellow squash julienned
1 each zucchini  julienned
1 each red peppers julienned
1/3 each red cabbage julienned
¼ cup sesame oil
¼ cup light soy sauce
1 tsp cumin
1 tsp curry

Method:
Lightly sauté all vegetables with sesame oil, soy, cumin and curry till wilted

Vegan quinoa and eggplant salad

1lb. red quinoa
1 each shallot, chopped
1 clove garlic, minced
5 each small japanese eggplant, sliced in half lengthwise
2  each yellow tomato, quarterd
10 each peeled baby carrots
1 cup Baba ghnoush
Fennel top sprigs as needed
Blended oil
Salt TT

Method:
cook quinoa, garlic and shallots for 12-15 minutes in water
roast eggplant halves, carrots and yellow tomatoes with little bit of oil till soft
make baba ghnoush
mix all infredients together and top with fennel sprigs