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Chef Michael Stebner’s True Food Kitchen Brussels Sprouts with Umami Sauce

Brussels sprouts chef recipe True Food Kitchen

Have you been to a True Food Kitchen restaurant? Everything, EVERY SINGLE MENU ITEM there is so freaking amazingly fresh and delicious. The brainchild of health and nutrition guru Dr. Andrew Weil, True Food’s motto is “honest food that tastes really good”. YOU MUST GO.

Onward! We are sticking with our New Year’s resolution, avoiding Trader Joe’s cookie butter, and eating all of the green things. Today we share with you True Food Kitchens recipe for Brussels Sprouts with Umami Sauce. Created by Executive Chef Michael Stebner, here is what he has to say about this dish:
” Most people who say they hate Brussels sprouts have never had them properly prepared. The secrets: Choose fresh, smallish, young sprouts; do not overcook them; and enhance them with the right seasonings. Here, halved sprouts are quickly stir fried with garlic, then tossed in True Food’s Umami sauce. Spring these on a Brussels sprouts hater and change a life.”

 

Brussels Sprouts with Umami Sauce

Brussels Sprouts:
1 ½ teaspoons expeller-pressed canola oil
1 ½ pounds Brussels sprouts, halved
2 garlic cloves, thinly sliced
1/3 cup Umami Sauce (see below)
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly grated lemon zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Umami Sauce
1/4 cup apple cider vinegar
1 cup flaked nutritional yeast
3/8 cup tamari (low-sodium)
1 c olive oil
1/2 cup water
6 cloves garlic, mashed

Umami sauce instructions:
Add everything to food processor except oil.
Then, with motor running, add oil in a thin stream.
Umami sauce is great on salads, vegetables, etc. Use flaked yeast, such as Red Star brand, not powdered.

Brussels sprouts instructions:
Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add ¼ cup water, cover, and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to plate and serve hot.

Appetizer Recipes Side Dish Recipes Vegetarian Recipes

Cherry Love: Chef Michael Symon’s Pickled Cherries

Chef Michael Symon loves to pickle things.  In his cookbook “Live to Cook”, he devotes an entire chapter to it, with recipes for pickled ramps, chilis,  onions, tomatoes, kraut and more.   The chef says “what began at Lola as a way to preserve the best food we could find became part of the defining style of our dishes.  It’s not only allowed us to deliver dynamic flavor, but also has enhanced and deepened our relationships with local farmers by making it possible to buy more of their produce during their growing season and use it throughout the year.”

Michael recommends serving these refrigerator pickled cherries as a sweet and sour condiment with duck, pork belly, foie gras, or a blue veined cheese and bread.  Another option would be to dice the cherries,  add chicken broth and reduce via simmer for a saucier topping for poultry or pork.    Note that the cherries may be kept in the fridge for up to a month, they may have a touch of color fade or wrinkling, but will still taste delicious.

Buy the book here (check the rave reviews!), and follow Michael on Twitter here.

Pickled Cherries
Chef Michael Symon
Makes about 2 quarts

Ingredients:
2 pounds bing cherries
2 cups red wine vinegar
1 1/2 cups sugar
2 tablespoons kosher salt
2 strips orange zest, removed with a vegetable peeler
1 tablespoon black peppercorns
2 cinnamon sticks
1 tablespoon coriander seeds
1 bay leaf

Instructions:
Prick each cherry with a fork several times and put them in a nonreactive jar or container.
Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmer, and cook for 10 minutes. Remove from the heat and let cook for 10 minutes.
Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.

Craving more cherry recipes?  Check out Chef Bugher’s Cherry Basil Pasta recipe, and Chef Ben Davis’s Cherries with Chianti recipe.

Ingredient Spotlights Side Dish Recipes Vegetarian Recipes

Ingredient Spotlight: Asparagus With Chef Chris Fischer

This may be the most adorable family cooking and gardening video ever.  It’s from our friends at Plum Tv, featuring Martha’s Vineyard Chef Chris Fischer, his Grandfather Ozzie, and their dog.

Wise asparagus words from Ozzie, quite the dapper grandfather:  “Now when you’re raising asparagus, you don’t pick it the first year, the second year, temptation gets too strong, you pick some.  Then the third year you go at it. ”  (Ozzie  is referring to the need of time for the perennial  asparagus root systems to develop and grow, typically they are not fully developed until the third year.  Read more here.)

Ozzie likes creamed asparagus, so chef Chris makes him an improv recipe on the grill.   Quite simply, here is his technique:  Chris washes and salts the freshly picked asparagus stalks, rubs the hot grill with butter, and places the stalks on the grill perpendicular to the grids.  Chris grills some fresh spring garlic stalks, and warms with butter, garlic, salt, lemon juice, and milk, as he also toasts sliced Ciabatta bread to a crispy brown.    The entire mixture of  creamy garlic sauce and asparagus is simply topped onto the grilled bread, as deliciously simple as farm fresh rustic cooking should always be.   Cheers to Plum Tv and Chef Chris, thank you for sharing your recipe and and a taste of family life with us!

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=D9vitjaoatY[/pro-player]

For more amazing asparagus chef recipes, don’t miss these:

Cream of Aspragus and Crab Soup from Chef Aaron McCargo Jr
Kurt Gutenbrunner’s White Asparagus With Vinaigrette Recipe
Asparagus with Eggs From Chef Lidia Bastianich
White Asparagus with a Blood Orange Reduction From Chef Cedric Tovar
Truffled Egg Toast with Grilled Asparagus and Fontina Cheese From Chef Marlon Manty

Grilled Recipes Side Dish Recipes

Five Delicious Grilled Corn Chef Recipes

As our recent snow has just melted we’ve finally cleaned off the grill and are super excited to start grilling Memorial Day weekend!  And although our fresh local crops won’t show up in markets for several weeks, we’ve visions of savory sweet grilled corn kernels dancing in our heads.  Our post today features five fabulous chef recipes for grilled corn, perfect for when you are craving corn above and beyond the ordinary.

(Chef tip:  To soak or not to soak?  Soak!   Chef Rick Bayless, in his Authentic Mexican cookbook, says this: “The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.”  He recommends soaking corn ears in a deep bowl of cold water for an hour, using a heavy plate to cover and keep submerged. He also uses a two step corn grilling process. To impart a leafy husky flavor, after soaking he grills the corn in the husks and silk for 15 minutes, until the husks are blackened.   He then removes the husks and silk and grills again until the kernels are browned.  Check out his Charcoal Grilled Corn with Cheese and Chile here.)

Grilled Corn Con Queso

Mexican Grilled Corn Con Queso
Café Habana, New York City

Serves 12
Ingredients

* 12 ears fresh Supersweet Corn, husked
* 12 ounces Cotija (queso anejado) or feta cheese
* 1 tablespoon chili powder
* 12 fresh lime slices

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
2. Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili powder.
3. Broil until cheese starts to melt 1 to 2 minutes. Serve with a slice of lime.

Grilled Corn with Maple and Chipotle
Chef Philip Anderson,  Harris Teeter Executive Chef

Ingredients
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

In a small saucepan, combine butter, maple syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes.  Remove from heat and cool.  Preheat grill for medium heat. Place corn onto grill and brush with maple glaze. Be sure to turn corn frequently and brush with glaze.  Cook for 8-10 minutes.  Remove from heat and serve.

Grilled Corn with Spicy Cilantro Butter
Chef John Folse

Prep: 30 Minutes
Serves 8

“When cilantro butter is brushed lightly over grilled corn, a dish inspired by the outdoor cooks of  Trinidad,  this accompaniment to seafood or steaks will be the hit of the barbecue.”

Ingredients
* 8 large ears of Silver Queen Corn
* 1/4 pound salted butter, softened
* 2 cloves garlic, minced
* 3 tbsps finely chopped cilantro
* 1/4 cup finely sliced green onions
* salt and black pepper to taste

Shuck corn and remove any silk and rinse thoroughly under cold running water and set aside. Into a food processor place butter, garlic and a pinch of salt and pepper.  Process until smooth. Transfer the butter to a ceramic bowl and fold in the cilantro and green onions. Cover and set aside.  When ready to cook, brush oil onto the hot grill and cook the corn, turning occasionally, 10 to 12 minutes.  As the corn cooks, brush it occasionally with the cilantro butter.  When ready to serve, brush once more with the butter. Serve hot.

Corn on the Cob with Chilies, Queso Fresco and Lime Butter
Chef Michelle Bernstein, Michy’s restaurant in Miami

Ingredients

* 12 ears fresh corn, unshucked
* ½ pound (2 sticks) unsalted butter, room temperature
* 4 tablespoons lime juice
* 1 tablespoon chopped tarragon
* Salt and freshly ground black pepper
* ½ pound queso fresco, finely grated
* Combine ingredients below to make spice mixture:
* 2 tablespoons cayenne pepper
* ¼-cup chili powder
* 2 teaspoons sweet paprika
* 1-tablespoon garlic powder
* ¼-teaspoon ground cinnamon

Soak the corn in cold water for 1 hour.  Prepare the grill.  Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling make the lime butter:  In a small bowl add the butter, lime juice, tarragon and salt and pepper, to taste.  Mix well and spread onto a large plate.  Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.  Roll in the butter and then roll.  Top with a good amount of the queso fresco; sprinkle with the spice mixture.  Serve immediately.

Grilled Corn with Herbed Goat Cheese Spread
Chef Susan Goss of West Town Tavern in Chicago
Serves 6

Ingredients

* 6 ears fresh supersweet corn
* 2 ounces fresh goat cheese (about ¼ cup)
* 2 tablespoons butter, softened
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
* 1⁄8 teaspoon ground black pepper
* Pinch salt

Preheat outdoor grill or preheat oven to 500° F.  Place corn in husks on grill or roasting pan; wrap husked ears in aluminum foil.  Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes.  Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside.  Remove husks and silks or unwrap corn in foil;  spread goat cheese mixture on ears.

Side Dish Recipes Thanksgiving Recipes

Caramelized Cranberry Compote with Rosemary

As we mentioned in this Wild Salmon with a Cranberry Compote post, a compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. In this simple video restaurant recipe, the chef prepares a Caramelized Cranberry Compote using only four ingredients: dried cranberries, brown sugar, rosemary, and water. It can be served as a side dish, on top of squash soup or pumpkin soup, or as a topping for a leftover turkey sandwich. The chef is the talented Paul Callahan of the The Herb Lyceum at Gilson’s in Groton MA.

Read on for the recipe: Continue Reading

Side Dish Recipes Thanksgiving Recipes

Pecan and Apricot Stuffing

Silly Foodies! Daily Blender, Average Betty, Chef John, Savory Tv, Aspen Food & Wine 2009

Our friend Tiana let us know today that we are lacking stuffing recipes on the site, a Thanksgiving staple that we have so far  sadly neglected, and even more sadly failed to notice!

A quick search of our favorite chefs led us to a video recipe of Chef John from Food Wishes,  a delicious looking Pecan and Apricot Sourdough Stuffing with Herbs, a recipe which Chef John says has a tangy sweet balance of flavor and is great not only for a holiday, but anytime of year.   View Chef John’s written recipe here.  Thank you Chef John for coming to our rescue, once again!

Side Dish Recipes Thanksgiving Recipes

Cranberry Chutney From Chef Suvir Saran

Just say no!  We speak of traditional, drab, lifeless cranberry sauce.  Try this fresh alternative, a delicious sweet and tart cranberry fruit chutney from a renowned NYC chef.

Chef Suvir Saran is the executive chef and co-owner of Dévi restaurant in NYC.   Food critic Frank Bruni called Devi “perhaps the city’s best Indian restaurant” in a New York Times Diner’s Journal review.

Chef Suvir shares a healthy fresh cranberry chutney recipe, that is meant to be made the day or evening before serving.   And today, Chef Suvir visited Savory Tv and shared a beautiful story regarding this cranberry chutney:

“I spoke about this recipe in Atlanta with kids from the public school system a few days after Thanksgiving last year, and then came home around Christmas to find wonderful drawings done by the students, many of whom promised to never eat canned cranberry relish/salad, and encourage their parents to make the recipe above instead.

The recipe is from Charlie, my partners mother in West Virginia, and we have eliminated some ingredients that were not necessary and added nothing but goop and starch to the recipe.

What was marvelous to us was reading the Seattle Times a couple of years ago, soon after the publishing of the book, and reading how the writer who had prepared this recipe, decided to make it their families new cranberry relish recipe.

It made me proud of Charlies mother, her recipe and an age old favorite recipe.

Our farm, my second book and the restaurant in Jersey City as also the kiosks at UC Berkeley and Cornell University are all called American Masala.  They are all about celebrating the magical tastes of foods from around India, the US and other countries that add magic at our home table, and recipes that find their way into my books and thereby into these restaurant concepts.”

Thank you Chef Suvir, you are truly an inspiration.

Read on for the recipe: Continue Reading

Pasta Recipes Side Dish Recipes Thanksgiving Recipes

Roasted Pumpkin Risotto with Cranberry Brown Butter Sauce

It’s time to celebrate the cranberry!   Not only for Thanksgiving, fresh cranberries are typically available now, from September through December.

This restaurant recipe is from Executive Chef Tom Berry of Nantucket’s Great Harbor Yacht Club, and is a roasted pumpkin risotto with Parmesan and a cranberry brown butter sauce,  a dish that can be served for the holiday or used with leftovers.

Read on for the recipe Continue Reading

Salad Recipes Side Dish Recipes Thanksgiving Recipes

Shaved Brussels Sprout and Prosciutto Salad with Top Chef Stephanie Izard

Raw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version.  Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market.  She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice looking sprouts are to be found.

Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard

For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively Parmesan) cheese, shaved
1/4 cup of chopped toasted pecans

For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper

For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.

Side Dish Recipes Thanksgiving Recipes Vegetarian Recipes

Mashed Sweet Potatoes Three Ways

Billy Strynkowski is the executive chef,  recipe developer, and writer for Cooking Light Magazine.  In this video, he shows us 3 amazingly simple ways to prepare mashed sweet potatoes, a perfect Thanksgiving side dish recipe time saver.

Starting with the mashed sweet potatoes mixed with butter, salt, and pepper, his first method blends in mashed bananas for a Caribbean flavor.  The second method blends in light coconut milk.  In his third method he simply folds in orange juice concentrate.

We tried the mashed bananas version last night.  We steamed 2 cut and peeled sweet potatoes for 20 minutes, added 1 tbsp of butter, salt and pepper to taste, and added one mashed banana.  We  garnished it with a few dried cranberries, and it was delicious.

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=Xhj68LC8RHU[/pro-player]

Care to step it up a notch? Try one of the above techniques using homemade butter instead of store bought. Read this post to learn how simple it is to make in less than 15 minutes –> How to make butter.

Pasta Recipes Side Dish Recipes

Salud Napa’s Lemon Risotto

A short time ago we introduced you to our friends from Ceja Vineyards and the Salud Napa blog, and featured a beet salad recipe video from chef Gerry Castro.  That was only the beginning of a three course meal!  The second part of the meal is this delicious, tangy lemon risotto with peas topped with parmesan cheese.

You will need:  4 cups of chicken broth,  2 tbsp of extra virgin olive oil, chopped garlic (one or two cloves) , one chopped onion, 1 cup of arborio rice, chardonnay white wine, sweet peas (frozen is fine), Parmigiano-Reggiano cheese, one lemon (juice it and zest it), butter, salt, and pepper.

First, warm the chicken broth, juice and zest your lemon.   Add the olive oil into a hot pan, add the chopped onion, add the chopped garlic, and stir while cooking just until tender.  Add the arborio rice and cook while stirring for 2-3 minutes.  Next, add the white wine, and stir together for a minute to let it absorb.  Add approximately 3 generous ladles or about 3 cups of chicken broth, and turn the heat down to a simmer.   Add salt and ground pepper, and cooks while stirring for about 7 minutes, or until the rice is al dente.   Add the lemon zest, peas, a generous amount of butter and a few splashes of lemon juice.  You may add more chicken broth if needed.  At the end, top with grated parmesan cheese.

Next up, part 3, a to die for sirloin steak with red wine sauce. Stay tuned!

Salad Recipes Side Dish Recipes

Kurt Gutenbrunner’s White Asparagus Recipe

White asparagus has a very short growing season, and is typically seasonably available in May or June.  You may possibly be able to purchase a Peruvian variety of it at other times of year.  What makes it white? It is grown with the dirt mounted around the stalk, depriving it of light.  Because of this lack of sunlight, it is unable to produce chlorophyll to make it green. Lacking bitterness and milder in flavor than its sun exposed green sister, white asparagus does need to be peeled, as the outside is quite tough. What lies beneath is tender and heavenly.

Austrian Chef Kurt Gutenbrunner is chef/co-owner of the NYC treo of restaurants Wallsé, Café Sabarsky, and Blaue Gans.  In this video he shares his recipe for a simple white asparagus with vinaigrette.


Recipe courtesy of Kurt Gutenbrunner and New York Magazine:

3 pounds, about 16 pieces white asparagus
1 ½ tablespoons salt
1 tablespoon sugar
2 ounces butter
1 small piece of baguette or white bread

Drape a dish towel over a large, inverted mixing bowl. (1) To peel asparagus, grip the spear with three fingers, protecting the tip, and lean it against the bowl to prevent it from breaking. With a swivel vegetable peeler, remove the thick outer layer starting just below the tip, turning the spear as you peel. Peel them well, as the skin can be tough and bitter. (2) Trim approximately one inch off the woody end of each spear. Add the salt, sugar, and butter to 4 quarts of water in a large pot and bring to a boil. (3) Add the bread, which helps eliminate bitterness, and the asparagus, and cook for about 8 minutes, until cooked through but still firm. Remove asparagus and dry on a towel. Serve at room temperature with an herb vinaigrette (made with good extra-virgin olive oil and lemon juice) or hollandaise sauce.

Side Dish Recipes Vegetarian Recipes

White Asparagus with a Blood Orange Reduction

We were thinking that between the Superbowl beefy food, and Valentine’s chocolates, perhaps a short detox is in order!  Bored with steamed broccoli and even slightly tired of roasted vegetables, we are putting a shout out for new, creative ways to serve seasonal veggies and in this case, fruits.

And we so proudly announce to you a new crush, on the blood orange fruit.  For those not familiar, the blood orange is a wonderful winter fruit.  An offspring of the traditional sweet orange, blood oranges are typically native to Sicily and Spain, and are harvested from early to mid winter.  Their deep red flesh comes from a pigment called anthocyanin, a powerful antioxidant present in açaí, concord grapes, cranberries and raspberries.    How do they taste?  Less acidic than other oranges, blood oranges tend to have a rich, both sweet and tart flavor, with berry undertones.  While shopping, choose a heavy feeling blood orange with a thin skin for the juiciest fruit.  A slight green tinting of the rind is fine.  They’ll keep in the refrigerator for up to one month, or on the counter for approximately a week.

Our video today features the lovely host Carolyn Jennings from Chic Tv with chef Cedric Tovar from the NYC Park Avenue Peacock Alley Restaurant.   He whips up a gorgeous looking braised white asparagus, and serves it with a dressing made from blood orange juice.   Click the “read more” to watch the video and for the recipe.

Continue Reading

Indian Recipes Side Dish Recipes Thanksgiving Recipes

Spice up your Thanksgiving holiday with these cranberry chutney recipes!

Cranberries really are given a bad rap. Memories of the canned version at Thanksgiving, reminiscent of jello are partially to blame, and sadly, this side dish has been discarded from many a modern Thanksgiving holiday.

We say give chutney a chance! What is chutney, exactly? Originating in India, chutney is typically defined as a sweet and spicy condiment made of fruits or vegetables, vinegar, sugar and spices. Chutney can be made with mango, apricots, tomatoes or coconut, and spiced with spices such as nutmeg, coriander, or mint, just to name a few of the thousands of ingredient variations. Typically made fresh in India, the type of chutney that is made depends on the ingredients in the local harvest, and they were often not cooked, but infused in the hot Indian sun for several days until the desired flavor and texture were reached. This method is known to still prevail in today’s Indian kitchens that do not have stoves.

Recently we’ve discovered a delightful Indian Chef by the name of Sanjay Thumma, who is quite the celebrity in India. Thousands of his recipes and videos can be found on his site here, and we especially love his version of cranberry chutney in this video. 

Cranberry Chutney

INGREDIENTS:
1 pint of fresh cranberries
3 to 4 chopped green chillies
2″ piece of ginger sliced
2 cloves of garlic chopped (optional)
3 to 4 sprigs of green coriander finely chopped
1-2 tbsp of jaggery or sugar (this is an unrefined cane sugar common in India, you may substitute with brown sugar.)
1 tsp of cumin seeds
Salt to taste
1 tbsp of oil

DIRECTIONS:- Heat some oil in the pan and add cumin seeds. When they crackle, add the sliced ginger
and chopped garlic. Then add the cranberries and green chillies.
Let it cook on medium heat until they are completely cooked and cranberries are softer. Now add the chopped coriander.
Cover the pan with a lid and let it cook. Add some water in between as needed.
Add the salt to taste and the jaggery (or brown sugar) to taste.
When completely cooked put the mixture in the blender and blend it to fine paste.

Also be sure to see our other posted cranberry chutney recipe from Chef Chef Suvir Saran of Dévi restaurant in NYC.

Also spotted in the blogosphere: a delicious cranberry apple chutney recipe here, from Think Inside The Icebox. The famous food blogger Orangette has a cranberry, ginger, and dried cherries version found here, which received rave comment reviews. Whichever recipe you choose, cranberry chutney will be a shining star on your table served as a side dish, over turkey slices, or over warm bread.

Side Dish Recipes Thanksgiving Recipes Vegetarian Recipes

Acorn squash with a nutmeg and ginger orange glaze with Chef Jeff Nathan

A graduate of the Culinary Institute of America, Chef Jeff Nathan is chef and host of the gourmet kosher public television show “New Jewish Cuisine”. He is featured frequently in publications such as Saveur and Food Arts, and has authored two cookbooks, “Adventures in Jewish Cooking” and “Jeff Nathan’s Family Suppers”.

As director of culinary development for the Hain-Celestial Group, he is responsible for the creation of many products commonly seen in markets.

Jeff is the executive chef of Abigael’s on Broadway in NYC (at 39th), which offers eclectic modern kosher fare, as well as an upstairs tea lounge. Find out more about Jeff and Abigael’s on Broadway here.

In this video from the Jewish Televison Network, Chef Jeff prepares a spicy and sweet acorn squash side dish, perfect for Rosh Hashanah or any fall meal.

Italian Recipes Side Dish Recipes Vegetarian Recipes

Italian Chef Gino D’Acampo makes stuffed roasted tomatoes

Chef Gino D’Acampo is from Napoli, Italy, and began his education at Luigi de Medici Catering College at the age of thirteen! From there he continued his culinary skills in many restaurants in Europe, including Perignon in Nice and as Head Chef at Sylvester Stallone’s Mambo King in Marbella. Currently, Gino is Gino the owner of a leading supplier of Italian ingredients to the UK food industry, Bontà Italia Ltd, and now manufacturing his own pasta sauces and olive oils. Gino is also a celebrity chef who stars regularly on BBC’s Ready, Steady Cook, ITV1’s Daily and Saturday Cooks as well as celebrity food contest Soapstar and Superchef. As if this were not enough, Gino has also published an Italian recipe book titled Fantastico, which won the respectable award of “Gourmet Italian book of the year”.

In this video Gino prepares a tasty treat of goat cheese, mozzarella, and basil stuffed roasted tomatoes.


Find more videos like this on FoodTube.net

Cheese Stuffed Roasted Tomatoes
Chef Gino D’Acampo
Serves 6

Ingredients

6 beef tomatoes
2 tablespoons of crushed walnuts
180g goat’s cheese, without the rind and crumbled
150g Galbani Mini Mozzarella
6 thick slices of white bread
2 tablespoons freshly chopped basil
Salt and pepper to taste

Using a sharp knife, cut a thin slice from the bottom of each tomato and discard then cut the top of each tomato and reserve. Using a teaspoon, carefully scoop out the seeds and most of the pulp and discard, keeping the tomato shells whole.

In a bowl, mix together the mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells. (3 mini mozzarella balls per tomato).

With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides. When ready, place the bread in a single layer in a lightly oiled ovenproof dish. Place the tomatoes on top of each toasted piece of bread and cook in the middle of a preheated oven at 190º (375°F, gas mark 5) for approximately 15-20 minutes until the cheese mixture looks melted and golden. (Make sure that the tomatoes are not too soft).

Serve immediately and drizzle a little extra virgin olive oil on top.

For more Gino D’Acampo recipes, visit www.galbani.co.uk

Side Dish Recipes Vegetarian Recipes

Roasted Vegetables Napoleon with Chef Keith Snow

Chef Keith Snow of Harvest Eating creates a delicious vegetarian dish by roasting seasonal vegetables with mozzarella cheese.

Ingredients

* 2 sliced whole bell peppers
* 1 red onion, sliced
* 1 zucchini, sliced
* 1 eggplant, sliced
* 1 summer squash, sliced
* 3/4 Cups olive oil
* 2 Tablespoons harvest eating house seasoning
* 1 handful fresh mozzarella cheese, sliced
* 3 Pieces portobello mushroom

1. Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
2. Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
3. Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.

Appetizer Recipes Grilled Recipes Side Dish Recipes

Chef Adam Perry Lane grills fresh peaches, plums, and nectarines

Chef Adam Perry Lang’s popular restaurants, Daisy May’s BBQ U.S.A. and Robert’s Steakhouse, have received praise throughout the food media world. Daisy May’s BBQ U.S.A., is described by Food & Wine Magazine as the “Height of Pit Cuisine”, and has been rated in the Zagat’s Survey, as New York City’s number one BBQ Restaurant for 2005 and 2006.

In this video, Adam demos grilling fresh California fruit, including peaches, plums and nectarines. Grilled fruit is simple to prepare, healthy, and perfect for summer. Serve with ice cream for desert, in a salad, or as a side dish with meat or fish.