Supper Club on Planet Green - On TV

Supper Club: Chef and Guest Bios

Fri, 30 Jan 2009 15:37:17 -0500

Ben Ford: Ben Ford is the Chef/Owner of Ford's Filling Station, a new American gastro-pub in Culver City, California. Ben is considered one of Los Angeles' brightest culinary stars. He earned his kitchen stripes at Chez Panisse, The Farm of Beverly Hills, Opus, Campanile, and Chadwick. He combines a rich professional experience with a lifetime of personal commitment to organics and artisanal sensibilities in the kitchen. Ben uses the finest local organic ingredients and shops at the Santa Monica Farmer's Market weekly. Most of the meat he uses is local and organic. His philosophy is "snout to tail," using every bit of the animal, wasting nothing. Ben continually donates his time to charitable food events such as teaching classes at Garden Magic Kids, a nonprofit group d]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

CHEF MICHAEL CHIARELLO - Chef Michael Chiarello is the tastemaker behind NapaStyle, Chiarello Family Vineyards, the Emmy winning Food Network series Easy Entertaining, and six cookbooks. The Food Network's Easy Entertaining with Michael Chiarello, for which Michael co-produced, wrote and starred, has won three daytime Emmy Awards. He is known for his NapaStyle books, specialty foods, cooking shows, and website. NapaStyle, which sends out 12 million sustainable catalogues a year, ten percent post consumer waste. Chiarello farms his own 20 acre organic vineyard, uses biodiesel fuel on his farm, "teaches" his vines to use less water, and his new restaurant Bottega will be 80% green with food grown within 100 miles that he buys directly fr]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

Caprese Salad made with Home Made Fresh Mozzarella that I made, local organic Tomatoes Stellar Greens mix including Micro Basil, Artichokes, CA Bison Pastrami that I smoked, Santa Barbara Pistachio-Gouda Crisp.

For the Jerky Stack

Fresh Buratta, (Gioia Cheese Co, El Monte)

Stellar Mix - basil, tarragon, licorice and more (Maggie's farms, Reseda)

Spring Red Onions, (Tehachapi) ? roll in olive oil, garlic and herbs. Sprinkle with Kosher salt and grill until tender

Smoked Bison Pastrami ? Lindner Bison (Heritage Ranch, Northern California) ? marinate 1 pound of Bison in equal parts soy sauce and brown sugar and let sit overnight. Rub with course black pepper and wrap in cheesecloth tight]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

For the Sablefish

1 part miso/� part sugar/� part sake/� part mirin
Sancho leaves>br /> Ginger stock & yuzu

Mix all in a blender and cover the Sablefish filets
Broil until cooked and brown on top approx 15 min

For the Mushroom Ravioli

2 parts mushrooms/1part onion/1 part edamame/1 egg
Chopped cilantro & chives, S&P to taste
Egg roll wrapper

Saut� wild mushrooms in olive oil with minced shallots, garlic, deglaze with dry Sherry & cool.
Boil the edamame until very tender and place in the food processor with the remaining ingredients
Roll in wonton skin and twist the ends (remember your college days!)

Drop in boiling water and cook fo]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

Foam-tini Ingredients (makes 10 servings)

4 Baskets Mixed Fresh Berries - CA
1 Cup Raspberry sauce - CA
Yuzu foam ? to fill the glass
10 Mint sprigs - CA
10 Martini glasses

Method

Place � oz of raspberry sauce in bottom of martini glass
Fill glass � with mixed berries (1/2 cup)
Cover with Yuzu foam
Garnish with mint sprig

For the Berries (makes 10 servings):

Wash & cut 1 basket strawberries
Toss together with 1 basket blue berries, 1 basket raspberries and 1 basket blackberries
Refrigerate until use

For the raspberry sauce (makes 1 Cup/10 - � oz servings:

2 baskets raspberries
� cup sugar/1 cup water
... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

CHEF WHITNEY WERNER - Chef Whitney Werner is the Executive Chef at The Beach Club in Santa Monica. He is a graduate of the Culinary Institute of America, and has worked at Tavern on the Green, the Beverly Hills Hotel and various restaurants in the Far East. Werner shops local and organic and he keeps his fish sustainable, relying on the Monterey Bay Aquarium's endangered seafood guide.

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CATHERINE OXENBERG - Catherine Oxenberg is an actress, princess, and mother of five. She is best known for her performance as Amanda Carrington on the 1980s American prime time soap opera Dynasty. Oxenberg is the eldest daughter of Princess Elizabeth of Yugoslavia, and married to fellow actor Casper Van Dien. She and her husband starred with their children in Lifetim]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

AKASHA RICHMOND - Akasha Richmond is the healthy chef to the stars, spending nearly 20 years creating vegetarian and vegan recipes for her famous clients. As the chef and owner of Akasha - one of the most eco-friendly restaurants in Los Angeles. The restaurant is made of various recycled building materials, the furniture is made of organic leather and hemp fabrics, and even the menus and to-go products are biodegradable. This goes along with Richmond's food philosophy. She uses organic products with no preservatives and works with sustainable fisheries and farmers. Akasha recently published a cookbook, Hollywood Dish, which traces Hollywood's 100-year obsession with organic foods and health lifestyles.

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RICKY SCHRODER - Ricky came to public]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

I once served a dish of cherry tomatoes and balsamic vinegar out of desperation. I had nothing else available. Both my guests and I loved it. Tomatoes and balsamic vinegar get along well together, so even though it was just two ingredients it tasted like a lot more. ?R

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Ingredients

Serves 4

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Aluminum foil
1� pounds broccoli rabe, washed, trimmed of rough stems and leaves, and cut into small pieces
1 red onion, peeled, halved, and sliced thin
16 cherry tomatoes, stemmed
� cup fresh basil, torn
Salt and freshly ground pepper
4 tablespoons Bertolli� extra-virgin olive oil
4 teaspoons balsamic vinegar, plus more for drizzling
2 pounds large shrimp, peeled and deveined, tails r]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

Makes 4-6 servings

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Chocolate Cake

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8 oz. bittersweet chocolate
8 oz. butter
4 whole eggs
4 egg yolks
3 oz. sugar
64 grams flour
Butter for pan
Flour for pan

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Method: Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove.

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In a mixing bowl, whisk the whole eggs plus the yolks together. Add in flour and then sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture by hand with a whisk, again being careful not to incorporate air.

]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

Ingredients
Number of Servings: 4

�

� cup + 1 tablespoon Bertolli extra virgin olive oil
� cup miso paste
� cup lemon juice
� cup orange marmalade
4 6oz portions of boneless, skinless chicken breasts
12 oz package store bought, prepared Swiss chard
� # bacon cut into � slices
Salt and pepper to taste

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Heat one large saut� pans over high heat. Preheat broiler or toaster oven on high heat set to broil. Mix the miso paste, lemon juice and marmalade in a small bowl. Thoroughly rub the miso mixture all over the chicken; season with pepper only. Put the chicken on a broiler pan broil for about 7 minutes or until the miso coating is charred and the chicken is just cooked through. Meanwhile add a � cup of olive ]]>... Read the full story on Planet Green

Thu, 01 Jan 2009 12:01:01 -0500

CHEF ROCCO DISPIRITO - Rocco DiSpirito's culinary experience began at age eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America, and then studied abroad at Jardin de Cygne. DiSpirito also earned a B.S. in Business from Boston University. In 1997, DiSpirito opened Union Pacific in New York City's Gramercy Park as chef and owner. In 1999, DiSpirito was named Food & Wine's Best New Chef, and in 2000, Gourmet magazine called him "America's Most Exciting Young Chef." In 2003 DiSpirito was the star of NBC's reality show, The Restaurant, which featured the launch of Rocco's 22nd Street restaurant. Later that summer, more than nine million viewers a week tuned in to see the ups and downs ]]>... Read the full story on Planet Green

Supper Club Episode: Chest Waxing, Homework Recycling, & Mercury Poisoning

Wed, 19 Nov 2008 12:52:36 -0500

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actress Catherine Oxenberg, comedian Kim Wayans, radio host Dennis Prager, environmentalist Peter Seligmann, and Chef Whitney Werner cooking Miso Glazed Sable Fish

Recipes from this episode:
Caprese Salad made with Home Made Fresh Mozzarella
Miso glazed Sablefish, wild mushroom-edamame cigar, stir fried vegetables, Carrots and peas, Blood Orange and Valencia Orange Gastriques
Whitney Werner Foam-tini

Ch]]>... Read the full story on Planet Green

Supper Club Episode: Eco-Hamsters, Make-Up, and Al Gore

Thu, 13 Nov 2008 14:27:07 -0500

A green dinner party hosted by Tom Bergeron in an eco-friendly house in Venice, CA. Guests: actor/director Keenen Wayans, authors Sophie Uliano, Michael Shellenberger, Thomas Kostigen, and Chef Rocco DiSpirito cooking Chicken Miso Marmalade.

Recipes from this episode:
Rocco DiSpirito Shrimp and Cherry Tomatoes
Rocco DiSpirito Chicken Miso marmalade with Swiss chard
Chocolate Cake with Armagnac Ice Cream

Check out the Read the full story on Planet Green

spaghetti

Thu, 13 Nov 2008 11:16:12 -0500
Ingredients�

Serves: Serves 4 as a main course or 8 as a first course

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1-3/4 pounds broccoli, thick stems discarded
1 pound spaghetti
1 bottle red wine (750-ml -preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano

�

Directions Cut broccoli rabe into 1-inch wide florets Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

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Return ]]>... Read the full story on Planet Green

olive oil cake

Thu, 13 Nov 2008 11:15:30 -0500
Ingredients
Serves: 12 Servings

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3 eggs
2-1/2 cups granulated sugar
1-1/2 cups extra-virgin olive oil
1-1/2 cups milk
grated zest of 3 oranges, plus 1 orange-sliced, for garnish

2 cups unbleached all-purpose flour
1/2-tsp. baking powder
1/2-tsp. baking soda
pinch of salt
confectioners' sugar for dusting

Directions

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Preheat oven to 350 degrees F.

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Butter and flour 12-inch cake pan.

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In a large bowl, whisk together the eggs and granulated sugar until blended. Add the olive oil, milk and orange zest and mix well. In another bowl, stir together the flour, baking powder, baking soda and salt. Add to the egg mixture, stirring until just blen]]>... Read the full story on Planet Green

Antipasti

Thu, 13 Nov 2008 11:15:06 -0500
For the Peppers
6 large red or yellow bell peppers
1 tablespoon extra-virgin olive oil
� teaspoon red wine vinegar
1 tablespoon finely shredded fresh mint

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For the Zucchini
1 � pounds medium zucchini ends trimmed
Extra-virgin olive oil
Finely round seas salt, preferably gray salt
� cup basil pesto,
1 tablespoon pine nuts

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For the Fennel
4 fennel bulbs
Finely ground sea slat, preferably gray salt
� cup Kalamata olives, pitted and halved
� cup lightly packed torn fresh basil leaves
2 tablespoons extra-virgin olive oil
Grated zest of � lemon
Freshly ground black pepper

�

For the Chickpeas
2 cans (15 � ounces each) chickpeas rinsed and drained
... Read the full story on Planet Green

Chocolate Cake with Armagnac Ice Cream

Thu, 13 Nov 2008 09:50:29 -0500
Yield: 4-6 Servings

Ingredients
Chocolate Cake
8 oz. bittersweet chocolate
8 oz. butter
4 whole eggs
4 egg yolks
3 oz. sugar
64 grams flour
Butter for pan
Flour for pan

Method:
Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove.

In a mixing bowl, whisk the whole eggs plus the yolks together. Add in flour and then sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture by hand with]]>... Read the full story on Planet Green

Rocco DiSpirito Chicken Miso marmalade with Swiss chard

Thu, 13 Nov 2008 09:48:50 -0500
Yield: 4 Servings

Ingredients
1/4 cup + 1 tablespoon Bertolli extra virgin olive oil
1/2 cup miso paste
1/4 cup lemon juice
1/2 cup orange marmalade
4 6oz portions of boneless, skinless chicken breasts
12 oz package, store bought, prepared Swiss chard
1/2 # bacon cut into 1/4 slices
Salt and pepper to taste

Method:
Heat one large saut� pans over high heat. Preheat broiler or toaster oven on high heat set to broil. Mix the miso paste, lemon juice and marmalade in a small bowl. Thoroughly rub the miso mixture all over the chicken; season with pepper only. Put the chicken on a broiler pan broil for about 7 minutes or until the miso coating is charred and the chicke]]>... Read the full story on Planet Green

Rocco DiSpirito Shrimp and Cherry Tomatoes

Thu, 13 Nov 2008 09:45:26 -0500
I once served a dish of cherry tomatoes and balsamic vinegar out of desperation. I had nothing else available. Both my guests and I loved it. Tomatoes and balsamic vinegar get along well together, so even though it was just two ingredients it tasted like a lot more. ?R

Yield: 4 Servings

Ingredients
Aluminum foil
1 1/2 pounds broccoli rabe, washed, trimmed of rough stems and leaves, and cut into small pieces
1 red onion, peeled, halved, and sliced thin
16 cherry tomatoes, stemmed
1/2 cup fresh basil, torn
Salt and freshly ground pepper
4 tablespoons Bertolli� extra-virgin olive oil
4 teaspoons balsamic vinegar, plus more for drizzling
2 pounds large shrimp, peeled and deveined, tai]]>... Read the full story on Planet Green

Whitney Werner Foam-tini

Wed, 12 Nov 2008 14:14:59 -0500
Yield: Makes 10 servings

For the Mixed Berries (makes 10 servings):
Wash & cut 1 basket strawberries. Toss together with 1 basket blueberries, 1 basket raspberries and 1 basket blackberries. Refrigerate until use.

For the Raspberry Sauce (makes 1 Cup, 10 - � oz servings):
2 baskets raspberries
� cup sugar
1 cup water
1 tablespoon lemon juice or to taste

Method:
Boil, puree, adjust seasoning (sugar & lemon juice depending on sweetness of berries). Adjust thickness with water if needed. Refrigerate until use.

For the Yuzu Foam (makes 10 servings):
1 cup lemon curd (recipe below) 1 cup fresh Yuzu juice or tangerine juice wit]]>... Read the full story on Planet Green

Miso glazed Sablefish, wild mushroom-edamame cigar, stir fried vegetables, Carrots and peas, Blood Orange and Valencia Orange Gastriques

Wed, 12 Nov 2008 14:09:01 -0500
For the Sablefish
1 part miso/� part sugar/� part sake/� part mirin
Sancho leaves
Ginger stock & yuzu

Method:
Mix all in a blender and cover the Sablefish filets Broil until cooked and brown on top approx 15 min

For the Mushroom Ravioli
2 parts mushrooms/1part onion/1 part edamame/1 egg
Chopped cilantro & chives, S&P to taste
Egg roll wrapper

Method:
Saut� wild mushrooms in olive oil with minced shallots, garlic, deglaze with dry Sherry & cool. Boil the edamame until very tender and place in the food processor with the remaining ingredients Roll in wonton skin and twist the ends (remember your college days!)

Drop ]]>... Read the full story on Planet Green

Caprese Salad made with Home Made Fresh Mozzarella

Wed, 12 Nov 2008 13:49:45 -0500
This recipe is a simple Caprese Salad made with Homemade Fresh Mozzarella, local organic Tomatoes Stellar Greens mix, Micro Basil, Artichokes, CA Bison Pastrami that I smoked and a Santa Barbara Pistachio-Gouda Crisp.

For the Salad Stack:

Heirloom Tomatoes, (Tutti Frutti Farms, Lompoc) ? Dip into boiling water, shock in ice water, peel and slice.

Potato Rosemary Bread Croutons (Home made ? any artisan bread will do) ? cube bread, dip in olive oil, and grill.

Fresh Mozzarella, (Curds from Gioia Cheese Co, El Monte) ? place the curds in a bowl and cover with salted water at 160 degrees. Work together into balls, cut into thick slices and reserve.

For the Garnish:
... Read the full story on Planet Green

Nate Allen Vegan Almond and Berry Parfait

Wed, 12 Nov 2008 13:32:47 -0500
Ingredients
1 1/2 cups raw almonds
1 cup each of raspberries, blueberries, and blackberries
1 cup raw cashews
1/2 block of silken tofu
1 cup rice milk
2 tbsp agave nectar
1 tsp vanilla
1 cup blackberry brandy
1/4 cup hemp seeds

Method:
Soak almonds in enough water to cover for 24 hours. After that amount of time you can slip the skins right off the almonds but be careful, they?ll jump right away from you and are slippery. After you have them peeled soak overnight again in blackberry brandy and water enough to cover again. Combine tofu, cashews, agave, and vanilla in a blender. Add enough of the rice milk to keep the mix going but you may not need the whole cup. This is vegan w]]>... Read the full story on Planet Green

Nate Allen Lentils with Arugula and tomato

Wed, 12 Nov 2008 13:29:03 -0500
Ingredients
2 cups beluga lentils
2 cups arugula
1/2 red onion, diced
1 clove garlic sliced
2 tomatoes chopped
1 sprig thyme
1 bay leaf
Salt and pepper

Method:
Saut� onion, garlic, thyme and bay leaf in 1 tbsp olive oil. Once the onion acquires a bit of color add lentils and salt and pepper. Stir. Add 5 cups of water or veggie stock and bring to a boil before reducing to a simmer and cooking, covered for 45 min. Allow the lentils to cool in their liquid and then strain. Fold in tomatoes and arugula and serve.
]]>... Read the full story on Planet Green

Nate Allen Roasted Mushrooms with Squash and Baba Ghanouj

Wed, 12 Nov 2008 13:26:31 -0500
Ingredients
1/2 pound maitake mushrooms
1/2 pound shiitake mushrooms
4 sprigs thyme
1 large eggplant
10 yellow patty pan squash, stemmed and halved
4 medium zucchini, stemmed and sliced in 1/2 inch rounds
1/2 cup flat leaf parsley leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup olive oil
1/2 lemon juiced
2 tbsp tahini paste
Salt and pepper

Method:
Grill eggplant on high heat, rotating every so often so that the entire skin is blackened and crunchy. Place in a bowl and cover with plastic wrap. Set aside. Set oven to 400. Put mushrooms in a bowl and season with salt and pepper. Toss in thyme. Sprinkle 1 tbsp olive oil and mix. Place mushrooms on a b]]>... Read the full story on Planet Green

Neal Fraser Pistachio Cake

Wed, 12 Nov 2008 13:02:40 -0500
Ingredients:
4 oz pistachios
1 cup all purpose flour
2 tsp baking powder
1 tsp ground cardamom
� tsp salt
� cup milk
� tsp butter, softened
1 cup sugar
3 eggs

Method:
Pulse pistachios in the food processor until finely ground. Add flour, baking powder, cardamom, and salt. Pulse once or twice to mix.

Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Scrape the sides of the bowl.

Add the dry ingredients in 3 batches, alternating with the milk and vanilla. Beat on low speed until just combined.

Bake in prepared pans at 325 degrees until skewer comes out clean.

Warm Blueberries... Read the full story on Planet Green

Neal Fraser Oven roasted Tempeh

Wed, 12 Nov 2008 12:52:38 -0500
Yield: Serves 8 people

Ingredients
4 ea packages of Tempeh (available in the refrigerated section of veggie thing at whole foods)
2 oz sherry wine vinegar
2 oz honey
2 oz soy sauce
2 # mixed wild mushrooms (chanterelle, hedgehog, morel, shitake, oyster), stemmed
2 ounces olive oil
1 # mixed green
1 bunch asparagus
10 ea garlic cloves
4 ea shallot cloves
5 oz white wine
4 oz butter
4 oz cleaned basil leaves
Kosher salt as needed

Method:
For the tempeh: cut in � and marinate overnight in the refrigerator in the sherry wine vinegar, soy and honey. Flip a couple of times. When ready to use. Bake on a sheet pan in a 400 d]]>... Read the full story on Planet Green

Butternut squash soup

Wed, 12 Nov 2008 12:35:03 -0500
Yield: Serves 8 people

Ingredients:
1 ea large butternut squash
2 oz butter
2 ea white onions, peeled and chopped
To taste kosher salt
2 ea sage leaves

Method:
Cut the squash in �. Remove the seeds. Put cut side down on a sheet tray. Add 3 oz of water and bake in 350 degree oven till fork tender. Remove skin and reserve.

In a sauce pot, add the butter and onions and bring to a low flame. Cook till the onions are translucent. Add the squash, sage, salt and cover with water. Cook for 45 minutes over medium flame so the soup is simmering. Blend in vita mix blender still smoth. Strain thru chinoise and check seasoning. Serve.
--
Neal Fraser Chilled ]]>... Read the full story on Planet Green

Neal Fraser Yogurt Panna Cotta with Cucumber Mint Soda

Wed, 12 Nov 2008 12:06:44 -0500
Yield: 4-6 people

For the panna cotta:

Ingredients
1/2 cup milk
1/2 cup sugar
4 sheets gelatin
1 1/2 cups natural, whole milk yogurt
1 1/2 cups cream

Method:
In a saucepan bring the milk and sugar to simmer and cook until the sugar is dissolved.

Meanwhile place the gelatin in enough ice water to submerge the gelatin completely. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt.

Let cool slightly then stir in the yogurt. Chill over an ice bath until it starts to thicken.

Whip the cream to medium, stiff peaks and fold]]>... Read the full story on Planet Green

Neal Fraser Sauteed Fillet of Brandt Beef

Wed, 12 Nov 2008 12:01:22 -0500
Yield: Serves 8 people

Ingredients:
8 ea 6 oz Brandt Fillet of beef (brandtbeef.com)
8 ea fingerling potatoes
8 oz olive oil
1 # cleaned spinach, baby
1 ea clove garlic, chopped
1 package la Espanola meats morcilla sausage (laespanolameats.com)
8 oz red wine
12 oz reduced veal stock (available in some high end retail stores in the frozen food area or make it your self)
Salt
Pepper

Method:>
For the potatoes: Cut on a mandolin about 1/6 inches thick. Season with salt and put in olive oil. Gently bring the potatoes to a boil and reduce heat. Cook till potatoes are fork tender. About 10 minutes. Remove from oil and cool. Save oil for vinaigrette]]>... Read the full story on Planet Green

Creme fraiche, California estate osetra caviar

Wed, 12 Nov 2008 11:58:02 -0500
Yield: Serves 40 people

The recipe for the blinis cannot be scaled down, but if you are cooking for less people buy less caviar and cr�me fraiche.

For the blinis
1 quart milk
1.5 ounces yeast, fresh
1.5 ounces sugar
5 egg yolks
7 ounces olive oil
26 ounces all purpose flour
1.5 ounces salt, kosher
1 cup corn kernels
2 oz canola to cook the blinis
8 oz California estate oscetra caviar ( tzar nicoli)
8 oz cr�me fraiche

For the blini batter

Method:>
In a sauce pot mix the milk, sugar and yeast. Warm to 110 degrees, a little above body temperature.

Make a mayonnaise by mixing the oil into the egg yolks. Add this to th]]>... Read the full story on Planet Green

Almond Walnut Beer Bread with Loquats and Savory Caramel

Wed, 12 Nov 2008 11:30:44 -0500
Ingredients:
1 cup raw almonds
1 cup raw walnuts
1 cup whole wheat pastry flour
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 tbsp baking powder
1 bottle beer, I used pale ale but any beer would work
12 fresh loquats seeded and stemmed

Method:
Pulse nuts in food processor until they are like a coarse meal. Mix nut meal and all other ingredients except the beer. Slowly add the beer while stirring until you have an easily pour able cake batter. Line 3 mini loaf pans with butter and sugar. Divide batter between pans no more than 2/3 full. Bake in center of 350°F oven for 25-30 minutes then remove to cool.

Savory caramel

Ingredients:
1 cup]]>... Read the full story on Planet Green

Grilled Pacific Halibut Filets with Peruvian Blues and Artichokes

Wed, 12 Nov 2008 11:29:37 -0500
Ingredients:
2-3 lbs halibut filet, one or two whole pieces
1 bunch fresh thyme
10 med Peruvian potatoes
25 small baby artichokes cleaned and halved, or artichoke hearts
1/2 red onion sliced
1 clove garlic sliced
Salt and pepper
3 blood oranges, segmented and pith removed
1/2 cup opal basil leaves
1/2 cup flat parsley leaves

Method:
Season fish and drizzle a bit of oil then cover with half the thyme sprigs and set aside while prepping other ingredients.

Rinse the potatoes and gently steam for 25 minutes. When they have cooled cut them in half, drizzle with olive oil and season lightly with salt and pepper.

Turn the grill to med high and put a skillet on high.
]]>... Read the full story on Planet Green

Strawberry and Cardamom Salad

Wed, 12 Nov 2008 11:28:14 -0500
Yield: Serves six

Ingredients:
2 pints of the best strawberries you can find topped and quartered
4 Persian cucumbers sliced in 1/2 inch rounds
4 oz. goat milk feta cheese, crumbled
French baguette, 10 1/2 inch slices toasted golden
4 pods whole cardamom
1 tsp sesame seeds
4 sprigs fresh thyme, stemmed
Salt and pepper, preferably fresh ground
Olive oil

Method:
Mix the cucumbers and berries in a medium sized bowl. Place a saute pan on medium high heat. Pop open your cardamom pods and release their seeds into the hot pan. Shake gently over heat until you begin to smell the fragrant cardamom oil being released, about one and a half minutes.

Now add your ses]]>... Read the full story on Planet Green

Chocolate Gelato

Wed, 12 Nov 2008 11:02:43 -0500
Ingredients:
6 ounces semi-sweet chocolate
1 ounce bittersweet chocolate
2 cups vanilla hemp milk
1/4 cup soy creamer
4 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract

Method:
Chop the chocolate into 2-inch pieces. In a stainless steel bowl placed over a pot of simmering water, melt the chocolate. Don't let the water touch the bottom of the bowl. Turn off the heat and let stand over the warm water until ready to use.

Heat the hemp milk in a small saucepan over medium heat until scalding. Meanwhile using a freestanding heavy-duty electric mixer beat the egg yolks and sugar together until thick and pale yellow, 2 to 3 minutes.

Heat the soymilk to 175°F on an instant read therm]]>... Read the full story on Planet Green