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Chicken and Goat Cheese Desert Flatbread from Frank and Albert's at the Arizona Biltmore Print E-mail
Written by Chef Conor Favre   

Looking for a new way to show off seasonal fruits and vegetables (in something other than a salad)? How about using them to top off a yummy (yes, I tried it) flatbread. Here's a great recipe from the Chef de Cuisine Conor Favre at the new Frank & Albert's restaurant at the Arizona Biltmore. The restaurant was named after the resort's two great architects, Frank Lloyd Wright and Albert Chase MacArthur, and focuses on using seasonal, indigenous and (wherever possible) organic ingredients from local sources.

Chicken and Goat Cheese Desert Flatbread

Biltmore flatbreadServes 1
1 Flatbread
½ cup Onion Marmalade (see recipe below)
½ cup Goat Cheese (broken in pieces)
½ cup Chicken, shredded
3 Mission Figs, diced (fresh or dry)
¼ cup Watercress
6 Mandarin Orange segments
2 Tablespoons Olive Oil
Salt and Pepper to taste

Onion Marmalade
Enough marmalade for 4 flatbreads
3 onions, diced
¾ cup Port Wine
½ cup Grenadine
1/3 cup Red Wine Vinegar
½ cup sugar

Directions:
Prepare the onion marmalade first.  Saute onions on low heat; add all next three liquid ingredients and cook on medium heat for approximately 30 minutes until liquid almost completely reduced. Add sugar and stir until dissolved. Remove pan from heat and cool to room temperature.
Preheat oven to 400 degrees.
Smother flatbread with onion marmalade and place chicken and goat cheese on top.
In a bowl, toss watercress, oranges and figs with olive oil and salt and pepper.  Set bowl aside.
Place flatbread in oven and bake for 3 to 4 minutes.  Top off with the watercress mixture, cut in small squares and serve.

 
Predator Ridge's Peach Barbecue Sauce Print E-mail
Written by Janice Stephens, Pastry Chef   

Predator RidgeLocated on 1,200 acres in the Okanagan Valley of British Columbia, Predator Ridge (left) is blessed with a spectacular location – and, in Janice Stephens, a pastry chef who knows how to make the most of the orchards surrounding the property. Here is her recipe (and tips) for preserving peaches in a barbecue sauce sure to come in handy as we head into the summer months.

First select peaches that are at their best. A ripe peach should separate easily from the twigs. The skin of yellow flesh varieties ripen to an orange tint and white flesh varieties change from pale yellow green to a yellow white. The fruit will always be best if allowed to fully ripen on the tree.

Sterilize jars and lids in the dishwasher if it has a sterilize cycle or submerge the jars and lids in a large pot of water and bring to a boil. (For recipe, click "read more.")

Read more...
 
A New Use for Spring Garlic (and more!) from the Montage Laguna Beach Print E-mail
Written by Ann Shepphird   

Montage halibutI caught up recently with Craig Strong, executive chef at Studio restaurant at the Montage Laguna Beach, and asked if he had any recipes to share using the spring produce we might be seeing in our own gardens or at the farmers market -- and here's what he had to say:

One thing that I am working with is spring garlic. I made a “salsa verde.” I’m serving this with olive-oil poached halibut and spring vegetables like fava beans, morel mushrooms and pati pan squash.

Salsa Verde
6 spring garlic
2 cups picked parsley leaves
½ cup basil leaves
2 tbsp. capers
1 tbsp Dijon mustard
¼ cup olive oil

Blanch the garlic and herbs for 20 sec. in boiling salted water and cool in ice water. Squeeze out water and in blender puree all ingredients.

 
Winter Root Vegetable Goulash Print E-mail
Written by Michael Costa   

Root Vegetable GoulashIf root vegetables were currency, I’d be a very rich man right now.

That’s because here in Chicago, it’s February. And when I receive my weekly CSA box this time of year, I’m acquiring loads of root vegetables: turnips, parsnips, onions, ginger, beets, potatoes, carrots, celery root, burdock root and more.

Even though I’ve received some items from local greenhouses recently, they’ve been limited so far to spring mix sprouts (a blend of red radish, snow pea and sunflower), rosemary sprigs, and watercress—delicious, but not exactly the bounty of July.

While it might seem easier to just throw my hands up and order a pizza, it’s definitely more satisfying to take those root vegetables and make a hearty pot of meatless goulash. Here’s a recipe my wife and I use when the root vegetables start to pile up. It’s a flexible dish that tastes great served over brown rice with a dollop of sour cream on top. (For recipe, click "Read more.")

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The Sheraton Keauhou Bay Resort Offers a Farmers Market -- and a Recipe for Risotto Print E-mail
Written by Ann Shepphird   
Keauhou Farmers MarketThe Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.

The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.

Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").
Read more...
 
Roasted Natural Beef Tenderloin, Balsamic Marinated Heirloom Tomatoes, Roasted Potatoes and Green Beans Print E-mail
Written by Cal-a-Vie Executive Chef Jason Graham   
Executive Chef Jason GrahamINGREDIENTS

12oz whole tenderloin of beef, trimmed
4-6 large multi-colored ripe Heirloom tomatoes
4 medium red potatoes
½ lb flat green beans
2 t each chopped – fresh thyme, rosemary
1 T fresh puree of garlic
¾ cup Extra Virgin Olive Oil
4 t Balsamic Vinegar
1 large shallot, diced small
½ cup Microgreen (any type)
2 T fresh basil, julienne

Nonstick Spray
Kosher salt / black pepper (season to taste)

PREPARATION

1. Preheat oven to 400 degrees. For the potatoes, slice in half and place potatoes in a medium bowl, add 1 T extra virgin olive oil and liberally spray with nonstick spray. Lightly coat the baking sheet with nonstick spray and place potatoes flat on the sheet. Place in the oven and bake for 20 minutes. Turn when golden brown and continue to cook for another 20 minutes or until potatoes are soft when pierced with a knife. Remove from the oven, place the potatoes back into a small bowl and add fresh rosemary and thyme, garlic puree and salt and pepper to taste. Place the potatoes back onto the baking sheet and cook for another 5 minutes. Remove from the oven and set aside.

2. For the tomatoes, prepare a large dinner plate or serving dish. Core the tomatoes and slice widthwise ¼ inches and lay flat on plate (or serving dish). Season the tomatoes lightly with salt and pepper and evenly distribute the balsamic vinegar and 4 T extra virgin olive oil over the tomatoes. Place diced shallots and basil evenly to cover the tomatoes. Place the dish in the refrigerator up to 4 hours. Half an hour before serving, remove and place at room temperature.

3. For the green beans, bring water and a large pinch of salt in a medium sauce pot. Once the water boils, add the green brings and bring back to a boil. Cook for 20-30 seconds and remove. Drain from water and place green beans in a small saucepan. Add 1T extra virgin olive oil and season to taste with salt, and then set aside.

4. For the meat, place a medium sauce pan on medium heat and add remainder of the extra virgin olive oil. Season the tenderloin liberally with salt and pepper. As soon as the saucepan begins to smoke, place the tenderloin down on one side, searing it until golden brown. Repeat this on all sides and on the last side; place the saucepan with tenderloin into the 400 degree oven. Cook for 10-12 minutes or until internal temperature reaches 130 °F (use a meat thermometer if necessary). When the tenderloin reaches the desired temperature remove from oven and the pan and set it on a cutting board and let rest for 5 minutes before cutting.

5. To complete, on a large dinner plate place the 3 of the marinated tomatoes in a straight line, north to south, overlapping. Put the potatoes into the oven for a minute or two to quickly warm them and warm the green beans in the pan for about 30 seconds, just until hot. Plate the green beans horizontal to the tomatoes on the plate. Place two potatoes leaning against the green beans. Carefully slice the tenderloin into three 1-ounce medallions and lay atop each tomato. Garnish plates with microgreens.
 
Yields 4 servings
Nutrition per serving
CAL 286 / FAT 9g


 
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