Chef Akasha Richmond's recipe for carrot cake.
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)
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
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
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...
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.
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.
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...
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
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...
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
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...
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...
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...
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)...
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.
| CREDITS | DCL | |
| DISCOVERY SITES | Discovery Channel | TLC | Animal Planet | Discovery Health | Science Channel | Planet Green | Discovery Kids | Military Channel | Investigation Discovery | Discovery Home | HD Theater | Turbo | FitTV | HowStuffWorks | TreeHugger | Petfinder | PetVideo | Discovery Education |
| CUSTOMER SERVICE | Viewer Relations | Free Newsletters | RSS | TV FAQs |
| CORPORATE | Discovery Communications, Inc. | Advertising | Careers @ Discovery | Privacy Policy | Visitor Agreement |
