Posts Tagged ‘vegetarian recipe’

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Jammin’ with a Fridge Full of Tomatoes

July 21, 2016

What’s a chef to do when he finds pounds and pounds of awesome ripe tomatoes in the walk-in cooler, and there’s no plan for them?  The tomato version of ‘making lemons into lemonade’, of course.  That’s exactly what Chef Matthew found himself doing this week. He whipped up this Tomato Jam to serve with our Tuesday Lunch entreé – Smoked Pork over Kicked-Up Grits. What a delicious addition it made!  Try it at home – I think you’ll come up with loads of ideas of how you can use it…

Tomato Jam

  • Tomato Jam4-5 pounds plum tomatoes, rough-chopped
  • 1 red onion, sliced
  • 1 leek, sliced
  • 3 cloves garlic, minced
  • ½ cup honey
  • ¼ cup Worcestershire sauce
  • 2 tablespoons cayenne smoked paprika
  • 1 tablespoon smoked paprika
  • ½ cup apple cider vinegar

In a heavy-bottom sauce- or stock-pot, add the tomatoes, onions, leeks, garlic, honey, Worcestershire sauce, cayenne smoked paprika, smoked paprika, and vinegar.  Slowly cook down over medium heat for about 30 to 40 minutes, or until tomatoes become jam. Let cool slightly, and serve, or cool completely. Store in refrigerator. Makes 2 to 4 cups

Tomato Jam on Pork & Grits

 

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Not Yo Momma’s Edamame Hummus Dip!

November 4, 2015

One final Tailgate Recipe in honor of our Boys in Blue…
Switch up your ‘regular’ hummus appetizer with this awesome one made with edamame! Zig when they think you’ll zag. Keep ’em on their proverbial toes.  Your guests will enjoy it with pita or veggies… #TookTheCrown

Edamame HummusEdamame Hummus

  • 8 ounces edamame, frozen, shelled
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ginger, fresh, peeled, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini paste
  • 1 clove garlic
  • 1/8 teaspoon kosher salt
  • Sriracha hot sauce to taste

CCKC Loves BaseballCook edamame according to package directions and drain through a colander. In a food processor, add the cooke4d edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt, and sriracha sauce. Puree until smooth. Transfer to a bowl and cover with a sheet of plastic wrap. Place in the refrigerator to chill for 1 hour before serving.

Makes 6 (1/4 cup) servings.

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Devilishly Good Tailgate Fare!

October 31, 2015

Eggs and truffle oil.  A perfect match.  Done.  Enjoy them at your next dinner party or tailgate… Go Royals!

Deviled EggsDevilishly Good Deviled Eggs

  • 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
  • ¼ cup mayonnaise
  • 1-1/2 tablespoons sweet pickle relish
  • ½ teaspoon white truffle oil
  • 2 tablespoons whole grain mustard
  • Salt and freshly ground black pepper to taste
  • Paprika, for garnish
  • Pimentos, for garnish

Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl.  Using a fork, mash the yolks.  Add mayonnaise, relish, oil, mustard, salt, and pepper.  Stir to combine well.  Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly.  Sprinkle paprika and pimentos over the tops, for garnish.  Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve.  Serve cold.

Makes 14 servinCCKC Loves Baseballgs.

ETC:
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets. 

Find this and other CCKC favorite recipes in our cookbook “The Culinary Center of Kansas City’s BEST RECIPES –SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™

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Spread Some Royals Love At Your Party

October 30, 2015

This warm and wonderful dip would be a great starter to serve at your World Series party – just sayin’.  Enjoy and… Go Royals!

ArticCCKC Loves Baseballhoke and Asiago Dip

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ¼ cup garlic, chopped
  • 1 pound cream cheese
  • 2 cups sour cream
  • 3 cups artichoke hearts, canned, drained, chopped
  • ¼ cup lemon juice, freshly squeezed
  • ½ pound asiago cheese, shredded
  • 1 tablespoon whole grain mustard
  • 3 tablespoons hot pepper sauce
  • Salt and pepper to taste

Preheat a dry skillet over medium. Add oil and heat.  Add onion and garlic and cook until soft, stirring occasionally. Set aside.

Preheat oven to 350 degrees.  In an electric mixing bowl add cream cheese and mix on medium speed for 2 minutes.  Add sour cream, artichokes, juice, cheese, mustard, pepper sauce, salt, and pepper.  Continue to mix on medium speed until mixed thoroughly, scraping sides of bowl often.  Transfer mixture into a baking dish and cover with aluminum foil.  Bake for 15 minutes or until top is brown and bubbly.  Remove from oven, uncover, and transfer dip to a serving bowl.  Serve warm with crostini or crackers on the side.

Makes about 6 cups.

Artichoke & Asiago Dip

 

 

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Scary to Pronounce, Delish to Eat

October 29, 2015

Yes, we know it’s hard to say it without sounding silly.  But this great dip will make you look far from silly when you serve it at your game watch party. Great with  pita bread or cucumber slices for maximum impact.  Enjoy it at your World Series tailgate and… Go Royals!

BCCKC Loves Baseballeet Tzatziki

  • 4 cups Greek yogurt, plain, non-fat (preferably Chobani)
  • 12 medium red beets, washed, trimmed
  • ½ cup extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste, divided
  • 12 sprigs thyme, fresh
  • 6 tablespoons dill, freshly chopped
  • ½ cup mint, freshly chopped
  • ¾ cup chives, freshly chopped
  • Pita bread, for serving (or cucumber slices)

Set a fine-mesh sieve over a bowl. Add yogurt. Cover with a sheet of plastic wrap and place in refrigerator overnight.

Preheat oven to 350 degrees. In a bowl add beets, 1 tablespoon oil, salt, and pepper. Toss to coat beets well. Wrap 1 beet and 1 sprig of thyme in a sheet of aluminum foil and place on a baking sheet. Repeat process with remaining beets and thyme. Place in oven and roast for 30 minutes to 1 hour or until tender, depending on size. Remove from oven and set aside to cool in the foil.   Remove the foil and trim the stems and skin off of the beets and mince.

Remove yogurt from refrigerator and discard the liquid. In a bowl add strained yogurt, remaining oil, dill, mint, and chives. Mix well to combine and season with salt and pepper. Serve with pita bread (or cucumber slices).

Makes 24 servings.

p.s. According to Wikipedia, tzatziki is pronounced  tstˈski.

Beet Tzatziki

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Zucchini Like You’ve Never Seen…

October 25, 2015

Delight in the flavors this zucchini salad will lend to your next party. Wow. Enjoy and… Go Royals!

Grilled Zucchini Salad with Cilantro Vinaigrette

VINAIGRETTE

  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 8 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 5 tablespoons Spanish extra virgin olive oil, divided
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to tasteZucchini Salad - slices

 

  • 1 pound 2 ounces small zucchini, thinly sliced lengthwise
  • 1 teaspoon salt
  • 1 tablespoon Spanish olive oil
  • 1 garlic clove, crushed
  • 1/3 cup pine nuts

For the vinaigrette, add the garlic, cumin, cilantro, and parsley in a food processor and process, using a pulsing action, until well mixed.

With the motor running, add 1 tablespoon of the oil, drop by drop. Using a spatula, scrape down the sides of the bowl. With the motor running again, very slowly add the remaining 5 tablespoons oil in a thin, steady stream and process until it has all been incorporated and the dressing has slightly thickened. Add the vinegar and process for 1 minute or until blended. Season with saCCKC Loves Baseballlt and pepper and set aside until ready for service.

Layer the zucchini slices in a colander and sprinkle with the salt. Set over a large plate and allow the zucchini to drain for about 1 hour. When the zucchini have drained, quickly rinse the slices under cold running water, then dry well with paper towels or a clean kitchen towel. Transfer to a large bowl and add the oil and garlic, then toss together lightly.

Heat a ridged grill pan. Add the zucchini slices, in batches in a single layer, and cook for 5 minutes or until tender, turning once. Transfer to a large serving bowl. Set aside and let cool slightly.

To serve, sprinkle the pine nuts over the zucchini. If the vinaigrette has separated, whisk it together, then drizzle some over the zucchini and gently toss to combine. Serve with the remaining vinaigrette in a small serving bowl on the side.

Makes 6 servings.

 

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You’ll ‘Relish’ This Bruschetta

October 19, 2015

Enjoy this tasty appetizer at your next party. We know your guests will!  Go Royals…

Grilled Garlic Bruschetta con Pomodoro

TOMACCKC Loves BaseballTO RELISH

  • 12 Roma tomatoes, diced
  • 1/2 red onions, diced
  • 2 tablespoons garlic, chopped
  • 3/4 cup fresh basil, chopped
  • 1 1/2 lemon, juiced
  • 1/2 cup Balsamic Vinegar
  • Salt and pepper to taste

BRUSCHETTA

  • 1 French baguette loaves, cut in to ¼-inch diagonal slices
  • 1/4 cup olive oil

Preheat grill. In a bowl add tomatoes, onions, garlic, basil, juice, vinegar, salt and pepper. Toss to combine. Lay the baguette slices on a sheet pan in a single layer. Brush with the olive oil and transfer to the grill to cook until browned and crisp. Remove from heat and arrange on a serving plate. Top with the tomato relish.

Makes 8 servings.

bruschetta

 

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