Adzuki Bean Salad

Serves 6
INGREDIENTS
2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh [...]

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Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

Serves 6
We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond.
Ingredients
1 pound ricotta
4 bunches Swiss Chard, stemmed, chopped and blanched
2 sticks (16 tablespoons) unsalted butter (1 stick softened)
¼ cup flour
½ [...]

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Apple, Blue Cheese and Bacon Salad

Serves 4
INGREDIENTS
1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn
1 to 2 tart apples, seeds removed, chopped medium
2 oz, Oregon sweet blue cheese, crumbled by hand
3 pieces thick-cut bacon, cooked and chopped
1 medium red onion, sliced in rounds
Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper
PREPARATION
In a large bowl, combine all ingredients [...]

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Artichoke Pesto with Parmesan Tortilla Chips

Serves 8
INGREDIENTS
For Dip
2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt
For Tortilla Chips
4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese
PREPARATION
Preheat oven to 450°F.
Place the [...]

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Baked Black Sesame Salmon Ball Appetizers

Makes 18-24 balls
Ingredients
1½ pound boneless skinless salmon, cubed and frozen
½ inch ginger, peeled and chopped
5 green onions, sliced thin
1 teaspoon wasabi powder
2 tablespoons rice wine vinegar, ginger or yuzu flavored or plain
2 tablespoons tamari
1 tablespoons sesame oil
1 egg white
4 tablespoons black sesame seeds
Directions
Pre-heat oven to 350°F. In a food processor place the frozen salmon, ginger, [...]

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Baked Spring Rolls

Makes 12 spring rolls
Ingredients
1 tablespoon canola oil
1 tablespoon coconut oil
3 cloves garlic, chopped
1 teaspoon ginger, chopped
1 cup Napa cabbage, sliced thin
¼ cup carrots, shredded
4 shitake mushrooms, chopped
¼ cup green onions, shredded
½ cup bean sprouts
3 tablespoons tamari
Spring Roll Wrappers 10 x 10
Sweet Chili Sauce (recipe follows)
Directions
In a large sauté pan or work, heat the sesame oil [...]

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Cilantro Lime Honeydew Prosciutto Bites

Makes 20 Bites
INGREDIENTS
Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3” long slices
PREPARATION
To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then [...]

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Coconut Sticky Rice Mangoes (Mock Sushi)

Serves 6-8
Ingredients
1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt
Directions
Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. [...]

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Corn Salsa with Chips

INGREDIENTS
Corn
Cilantro
Red peppers
Lime juice
Scallions
Corn chips
Avocado
Salt
PREPARATION
Chop all ingredients and combine in bowl. Serve with corn chips

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Crispy Okra Salad (Kararee Bhindi)

Serves 4
INGREDIENTS
Canola oil
1-pound okra, stemmed and thinly sliced lengthwise
½ small red onion, thinly sliced
1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala
DIRECTIONS
Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra, [...]

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Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

Recipe adapted from the Food of Spain cookbook by Vikki Harris
Serves 6
INGREDIENTS
½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
Salt
4 cups baby [...]

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Falafel

Makes 25
INGREDIENTS
½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves
PREPARATION
Heat 3” of canola or vegetable oil [...]

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Fennel, Orange & Mint Salad

Served 6
INGREDIENTS
2 fennel bulbs with fennel fronds
3 navel oranges
½ red onion, sliced thin
¼ cup fresh mint, chopped
¼ cup kalamata olives, pitted and chopped fine
1 teaspoon honey
¼ cup extra virgin olive oil
Maldon salt
Freshly ground pepper
DIRECTIONS
To prepare the fennel, cut off the top stalks and reserve ¼ cup of the fennel fronds and chop (set aside). Next, [...]

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Grape Leaves

Makes 24
INGREDIENTS
2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below
PREPARATION
Preheat oven to 450˚F. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to [...]

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Heirloom Tomato and Pesto Pasta Salad

INGREDIENTS
1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste
PREPARATION
In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through [...]

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Heirloom Tomato Salad with Ricotta, Olives, and Herbs

INGREDIENTS
1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry Tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olives (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper
Maldon sea salt, [...]

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Herbed Goat Cheese

Serves 8
INGREDIENTS
½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled
Baguette, sliced and toasted
PREPARATION
In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and [...]

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Italian Antipasti Plate

Serves 10
Ingredients
2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili [...]

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Jerusalem Bread

Makes 30 triangles
INGREDIENTS
2 cups feta, crumbled
¾ cups cold water
1 jalapeno, chopped
¼ teaspoon salt
2 cups all-purpose flour
2 tablespoons canola oil
PREPARATION
Preheat oven to 400˚F and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until combined. On a floured work surface, turn out dough [...]

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Laotian Spring Rolls

Makes 12 rolls
INGREDIENTS
1 cup finely chopped yellow onions
3 cloves garlic, minced
½ cup grated carrots
½ cup finely chopped mushrooms
¼ cup scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 cup (8 ounces) ground beef
1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles
2 eggs
12 spring roll pastry skins
Canola oil, for frying
1 cup sweet chili sauce (store bought)
DIRECTIONS
In a [...]

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Laotian Summer Rolls

Makes approximately 15 rolls
INGREDIENTS
For rolls
4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 [...]

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Meatballs with Pomegranate Sauce

Makes 30 mini meatballs
INGREDIENTS
½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below
PREPARATION
Preheat oven [...]

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Mixed Greens with Herbed Vinaigrette

Serves 8
INGREDIENTS
1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil (neutral flavor oil)
1 teaspoon fresh thyme leaves, chopped fine
1 tablespoon fresh basil leaves, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
8 cups (about ½ pound) mesclun (mixed baby greens)
Freshly ground pepper
PREPARATION
In a large mixing bowl, whisk [...]

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Orzo Marjoram Pasta Salad

Makes 6 servings
INGREDIENTS
2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese
PREPARATION
Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add [...]

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Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

Makes about 25 small cakes
Wine Pairing: Sauvignon Blanc
Ingredients
4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil
For tomato salad
1 pint cherry tomatoes, chopped [...]

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Parmesan Tomato Herb Straws

Makes about 24 straws
Ingredients
1 package puff pastry (one large sheet)
Flour
1 egg beaten
½ cup sundried tomato, chopped superfine
1 tablespoon basil, chopped superfine
½ cup parmesan cheese, grated
Maldon salt
Directions
On a floured surface roll out the puff pastry and brush with the beaten egg until the dough is moist. Sprinkle over the dough the tomato, basil and parmesan, [...]

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Picado de Rabano (Radish Salad)

Serves 4-6 as a garnish for tacos and tamales
INGREDIENTS
1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt
DIRECTIONS
In a small mixing bowl combine radishes, cilantro and lime juice, mix well and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 [...]

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Pickled Shrimp & Fennel

Serves 9
Ingredients
4 lemons (juice of 4, zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, [...]

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Pistachio Tarragon Pesto Chicken Skewers

Serves 8
Wine Pairing: Syrah
Ingredients
½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in [...]

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Preserved Lemon-Chili Chimichurri Meatballs

Makes about 30 meatballs
Ingredients
1 to 2 garlic cloves
¼- ½ cup preserved lemons
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped, superfine
⅓ cup champagne vinegar
½ cup extra virgin olive oil
Salt, to taste
2 pounds ground turkey
1 egg, beaten
Olive oil
Fresh mint, chopped
Directions
Combine all ingredients except the turkey and egg in blender [...]

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Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

Serves 8
INGREDIENTS
2 tablespoons butter
2 teaspoons cinnamon
1 large onion, chopped
1 teaspoon all spice
2 large carrots, peeled and chopped
½ teaspoon grated fresh nutmeg
2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups)
½ cup whipping cream
4 cups vegetable broth
¼ cup maple syrup
2 star anise Salt and freshly ground pepper
For garnish, recipes follow
Autumn Spiced Pumpkin Seeds
Cranberry Sage Pecan Pesto
Red Basil [...]

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Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

Makes 20-30 Roulades
Ingredients
3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup [...]

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Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Serves 6
INGREDIENTS
1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)
1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half
2 tablespoons chopped garlic
Juice of one lemon
¼ cup olive oil
Sea Salt course
Cracked Black Pepper
Olive Tapenade (recipe follows)
PREPARATION
Mix beans, tomatoes and garlic in a large salad bowl. Dress with olive [...]

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Sage & White Bean Crostini

Serves 5-6, Appetizer Portions
INGREDIENTS
½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced
PREPARATION
Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil [...]

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Smoked and Spiced Almonds

Serves 8
INGREDIENTS
1½ teaspoons almond oil
2 teaspoons canola oil
1½ cups blanched almonds
2 teaspoons smoked paprika
1 teaspoon Maldon sea salt
½ teaspoon cayenne pepper
PREPARATION
In a sauté pan, add oil and almonds over medium heat, and almonds and toast until golden. Remove from pan with a slotted spoon, and season with spices and salt.
Serve immediately.

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Summer Corn Crab Puffs

Makes 2 dozen puffs
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
½ cup flour
1 ½ cup whole milk
1 cup lump crabmeat
1 cup fresh sweet corn kernels
1 medium red bell pepper, chopped fine
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
¼ cup fresh parmesan cheese, grates
1 teaspoon cayenne pepper
Salt & [...]

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Wild Mushroom Farro Cakes

Makes about 10 farro cakes
Ingredients
2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 [...]

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Zucchini Cakes

from Culinary Herb Center Class- A Night of Mezzes with Miriam Restaurant

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