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Carrot Cake
Chef Akasha Richmond's recipe for carrot cake.
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Caprese Salad made with Home Made Fresh Mozzarella
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.Smoke at 200 degrees for 1.5 hours For the Caprese Sandwich Heirloom Tomatoes, (Tutti Frutti Farms, Lompoc)
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Miso glazed Sablefish, wild mushroom-edamame cigar, stir fried vegetables, Carrots and peas, Blood Orange and Valencia Orange Gastriques
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
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Whitney Werner Foam-tini
Yield: Makes 10 servings Foam-tini Ingredients 4 Baskets Mixed Fresh Berries -CA 10 Martini glasses Method: Place 3/4 oz of raspberry sauce in bottom of martini glass Fill glass 3/4 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
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Nate Allen Roasted Mushrooms with Squash and Baba Ghanouj
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...
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Nate Allen Lentils with Arugula and tomato
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: Sauté onion, garlic, thyme and bay leaf in 1 tbsp olive oil.
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Nate Allen Vegan Almond and Berry Parfait
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.
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Butternut squash soup
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 ½.Neal Fraser Curried Cauliflower soup Yield: Serves 8 people Ingredients 2 oz butter 1 ea yellow onion, peeled and chopped 2 teaspoons yellow...
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Neal Fraser Oven roasted Tempeh
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
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Neal Fraser Pistachio Cake
Ingredients: 4 oz pistachios 1 cup all purpose flour 2 tsp baking powder 1 tsp ground cardamom ¼ tsp salt ½ cup milk ¼ tsp butter, softened 1 cup sugar 3 eggs Method: Pulse pistachios in the food processor until finely ground.Salted Pistachios: Ingredients: 1 cup shelled green pistachios 2 TBSP olive oil Generous...
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Creme fraiche, California estate osetra caviar
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 creme 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
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Neal Fraser Sauteed Fillet of Brandt Beef
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...
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Neal Fraser Yogurt Panna Cotta with Cucumber Mint Soda
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.For the soda: Ingredients 1 cup sugar 1 cup water 2 English cucumbers ½ cup...
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Ann Gentry Real Food Nachos
Yield: 6 servings Ingredients 1 cup canola oil 12 6-inch corn tortillas, cut into wedges Sea salt 1/3 cup Melted Cashew Cheese 1/2 cup Black Beans, canned and warmed 1/4 cup Pico de Gallo 1/4 cup Guacamole 2 tablespoons Tofu Sour Cream 1 green onion, thinly sliced Method: Heat the oil in a heavy large frying pan over...
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Grilled Polenta and Vegetable Stacks with Tomato-Saffron Coulis
Yield: Serves 6 Polenta 3 cups water 3 cups plain soy milk 1/4 cup olive oil 3 garlic cloves, minced 2 teaspoons sea salt Pinch of ground white pepper 2 cups polenta (coarse cornmeal) or yellow cornmeal Stacks 6 (1/2-inch-thick) eggplant slices 2 red onions cut crosswise into 1/3-inch-thick slices 6 (4-inch-diameter)...
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Real Food Daily's Chocolate Pudding
Blend all the ingredients in a food processor until smooth and creamy, stopping the machine occasionally and scraping down the sides and bottom of the bowl. Spoon the pudding into dessert bowls. Cover and refrigerate until cold, at least two hours and up to 2 days. Sprinkle with chocolate powder and serve.
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Old World Antipasti
Chef Michael Chiarello shares his recipe for an old world antipasti.
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Olive Oil Cake
Chef Michael Chiarello shares his recipe for olive oil cake.
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Red-Wine Spaghetti with Broccoli Rabe
Chef Michael Chiarello shares his recipe for red-wine spaghetti with broccoli rabe.
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Crispy Risotto Balls
Chef Michael Chiarello shares his recipe for crispy risotto balls with warm mozzarella cheese.
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Planked Salmon with Basil-Chive Butter
Chef Michael Chiarello shares his recipe for planked salmon with basil-chive butter.
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Strawberries Pazzo
Chef Michael Chiarello shares his recipe for strawberries pazzo.
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Sturgeon Confit with Smoked Tomatoes & Olive Leek Compote
Chef Ben Ford shares his recipe for sturgeon confit with smoked tomatoes and olive leek compote.
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Porchetta with Fresh Shell Beans & Charred Green Chef Sliced Fennel & Onion
Chef Ben Ford shares two different recipes for Porchetta.
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Caramelized Onion, Tomato & Goat Cheese Tart
Chef Akasha Richmond's recipe for caramelized onion tart.
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Honey Glazed Chicken with Cherries and Apricots
Chef Akasha Richmond's recipe for honey glazed chicken with cherries and apricots.
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Chocolate Gelato
Chef Akasha Richmond's recipe for chocolate hemp gelato.
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Hempseed Crusted Tofu
Chef Akasha Richmond's recipe for hempseed crusted tofu.
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Turmeric Seared Pears with Arugula with Goat Cheese, Goji Berries & Pine Nuts
Chef Akasha Richmond's recipe for turmeric seared pears with arugula with goat cheese, goji berries and pine nuts.
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Almond Walnut Beer Bread with Loquats and Savory Caramel
Chef Nate Allen shares his recipe for almond cake with a savory caramel sauce.
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Grilled Pacific Halibut Filets with Peruvian Blues and Artichokes
Chef Nate Allen shares his recipe for grilled pacific halibut fillets with Peruvian blues and artichokes.
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Strawberry and Cardamom Salad
Chef Nate Allen share his recipe for strawberry and cardamom salad.
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Rocco DiSpirito Shrimp and Cherry Tomatoes
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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Rocco DiSpirito Chicken Miso marmalade with Swiss chard
Heat one large sauté 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.
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Chocolate Cake with Armagnac Ice Cream
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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