Savory Kitchen
Recipe Book
Roasted Corn, Cherry Tomato, Fontina and Goat Cheese Flatbread Serves 8-10 appetizer portions For the flatbread 1 package active yeast ½ teaspoon sugar 1 ¾ cups all-purpose flour 1 teaspoon coarse salt ¾ cup water 1 teaspoon olive oil
For the topping 1 ear of corn 2 tablespoons olive oil 1 pint cherry tomatoes, halved 4 oz goat cheese, crumbled 4 oz fontina cheese, shredded salt and pepper, to taste 1 teaspoon honey
For the flatbread 1. In the bowl of a food processor, combine the yeast, sugar, flour, and salt.
Pulse to combine. Add the water in a steady steam until the dough begins to form a ball. 2. Transfer to a lightly floured surface and knead with the heel of your hand until the dough is smooth and elastic. 3. Coat a bowl with oil. Place dough in bowl and cover with a damp cloth. Place in a warm spot and let rise until doubled in size, about 1 hour. Prepare the topping while the dough rises. 4. Preheat oven to 425 degrees. 5. When the dough has doubled in size, punch down to release air. Transfer to a lightly floured surface and knead into a smooth ball. Roll into a rectangle, roughly 11” x 6” and ¼” thick. Place on a baking sheet and bake for 8 minutes to par bake the dough.
For the topping 1. Cut corn off the cob. Heat olive oil in a skillet over medium heat, then add corn and sauté until golden brown, then remove from heat. 2. Arrange the corn and tomatoes on par baked dough in alternating pattern. Top with goat and fontina cheese, salt, and pepper. Bake again for 4 minutes, or just until cheese melts and browns around the edges. Remove from oven and drizzle with honey. Serve warm.
Shaved Zucchini Salad with Lemon Vinaigrette and Feta Serves 8 For the vinaigrette 1 lemon, zest and juice 1/3 cup olive oil 2 ½ tablespoons apple cider vinegar salt and pepper, to taste 1 teaspoon honey, optional
For the salad 3 medium-sized zucchini 5 cups arugula 3/4 cup crumbled feta cheese 1 cup toasted walnuts
For the vinaigrette Mix together the lemon zest and juice, olive oil, vinegar, salt, pepper, and honey if using. Set vinaigrette aside.
For the salad 1. Trim the ends from the zucchini and then use a vegetable peeler to make lengthwise strips from one end to the other. Place in a large bowl with arugula and lemon zest. 2. Toss with the vinaigrette. Place in a serving dish and garnish with crumbled feta cheese and toasted walnuts.
Marinated Grilled Chicken with Mango Quinoa Salad Serves 8 For the chicken 2/3 cup chopped cilantro 2/3 cup chopped parsley 3 cloves garlic ½ teaspoon cayenne 1 tablespoon + 1 teaspoon salt 1 tablespoon + 1 teaspoon curry powder ž teaspoon pepper 1 tablespoon + 1 teaspoon ground cumin 1 tablespoon + 1 teaspoon paprika 1 1/3 cups plain Greek yogurt 3 tablespoons fresh lemon juice 1/3 cup olive oil 8 chicken breasts, skinless and boneless
For the grilled mango 3 ripe mangoes 3 tablespoons olive oil pinch of cayenne pinch of salt pinch of pepper
For the quinoa 1 1/3 cups quinoa 1 tablespoon olive oil 2 2/3 cups chicken or vegetable broth 1 lime, zest and juice 1 tablespoon + 1 teaspoon parsley, chopped 1 tablespoon + 1 teaspoon cilantro, chopped pinch of salt pinch of pepper
For the chicken 1. In a food processor, process the cilantro, parsley, and garlic until finely chopped. Add the cayenne, salt, curry powder, pepper, cumin, paprika, yogurt, lemon juice, and olive oil. Process until combined.
2. Pour marinade over chicken and refrigerate for 30 minutes. Prepare grilled mango and quinoa while chicken is marinating.
3. Preheat grill to med-high heat. Remove chicken from marinade and grill
until internal temperature reaches 165 degrees, about 9-10 minutes per side. Alternatively, you can sear chicken in a skillet, then bake at 375 degrees for 10-15 minutes.
For the grilled mango Peel the mango and cut off large portions, being careful not to cut into the seed. Brush with olive oil, then season with cayenne, salt, and pepper. Grill mango until nicely marked, but not mushy, about 2 minutes per side. Cool to room temperature and cut into bite sized pieces.
For the quinoa Rinse the quinoa in a fine mesh strainer, then place in a sauce pan. Cook over medium heat until water evaporates, then add olive oil and toast for 1 minute. Add broth, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes.
Molten Lava Cakes Iron Chef Challenge Makes 4 cakes 6 oz semisweet chocolate 6 Tbl butter 1/4 cup cocoa powder 1/2 cup sugar 2 eggs, lightly beaten 1/2 cup all purpose flour 1 pinch salt 1 Tbl butter - for the ramekins
Optional additions: Food coloring, orange essence, almond extract, peppermint extract, Cream Cheese Frosting, chocolate chips, Berries
1. Preheat oven to 400F. Butter liberally the inside of four small ramekins 3/4 cup size or so.
2. In a double boiler or microwave, melt together the chocolate and butter,
whisking well to make sure they melt completely. Remove from heat. Whisk in the sugar and cocoa powder.
3. In a small mixing bowl beat the eggs. Add a little of the chocolate mix-
ture to the eggs, whisking well. Repeat a couple more times. This ‘tempers’ the eggs.
4. Mix the remainder of the chocolate into the eggs. Add optional add ins. Add flour, whisking to combine completely, be careful not to overmix- this will make the cake dense and we want light fluffy cakes.
5. Divide the mixture evenly into the four ramekins. Bake at 400F for 15 minutes or until completely set on the outside and liquid in the center.
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