CHEF MONTASER MASOUD

INGREDIENTS FOR CHEESY GARLIC PULL APART CHRISTMAS TREE

FOR THE DOUGH

1 cup Water, lukewarm

1 tablespoon Sugar

2 ¼ teaspoon Active dry yeast (1 packet or 10g)

3 ½ cups All-purpose flour or Maida (in increments, as needed)

1 teaspoon Salt

2 tablespoon Butter, softened

1 Egg (for egg wash) use whole milk or cream or dairyfree milk for a vegetarian version

¼ cup Mozzarella cheese

Christmas Salad

Ingredients

Deselect All

1 cup pecan halves

1/4 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

2 tablespoons honey

5 ounces of baby arugula

2 heads frisee, roughly chopped

1/2 head radicchio, thinly sliced

2 navel oranges

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1/2 cup olive oil

1/2 cup pomegranate seeds

1-ounce feta cheese, crumbled

Vegetables Sautéed with Olive Oil

Cooking Vegetables in Extra Virgin Olive Oil is Healthier: Here's How

Using extra virgin olive oil for cooking vegetables can absorb and release bioactive compounds such as carotenoids and polyphenols present in the traditional sofrito ingredients, reports a new study. The findings of the study are published in the science journal CHEF ZOOM

Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favors the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion, and tomato), according to the study conducted by a research team of the Faculty of Pharmacy and Food Sciences at the University of Barcelona (UB), from the Physiopathology of Obesity

Cold Section

MAGAZINE

Salad

Asparagus and smoked salmon salad / avocado crab meat salad / Thai Corn and Shrimp Salad / Sprouts Thai with spicy peanut sauce / Duck with cucumber and spring onion salad / Santa Maria salad/ Riso con piselli/ frutti de mare/ Insalata di fusilli/ Thai Beef Salad / Rucola salal / carciofi salad / Gardenera/ Insalata Capresr di Mozzrella /

Dessert

Europen Dessert Cheese cake/ mille-feuille /chocolate vodg/apple jalousie/ walnut Tartlet/pistachio tartlet/kiwi parfait/raspberry mousse/blue berry mousse/perlina cake/cherry cake/pistachio parfait/chocolate parffait/crepe with black berry/kiwi mousse/mango mousse/ pistachio chocolate marquise/ Sacher cake/ chocolate trifle/hazelnut trifle.

Oriental Dessert Konafa with cheese/pistachio konafa/shakalma/baklawa with Almond/basbousa with nuts/hegazya/remosh/gozia/semsemia.

Fruit Display All season fruit available

Selection of bread lof, soft, craspy, baguette & brown

Bakery Display

Seafood Soup

DESCRIPTION

Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.

INGREDIENTS

2 teaspoons chopped fresh oregano, or 1 ½ teaspoons dried

2 teaspoons chopped fresh thyme, or 1 ½ teaspoons dried

½ teaspoon crushed red pepper flakes

1 cup dry white wine, such as Sauvignon blanc

4 cups low-sodium seafood stock or chicken broth

8 ounces bottled clam juice

2 dried bay leaves

1 pound firm white fish,* cut into 1-inch chunks

1 pound medium (41-50 count) raw shrimp, peeled and deveined

1 pound scallops, feet removed

1 pound mussels or clams

¼ cup chopped parsley

1 tablespoon fresh lemon juice

Crusty bread or ciabatta croutons for serving *

INSTRUCTIONS

Scallops: you can use whatever size you like I prefer 10/20 or 20/30 for ease of serving and eating. If you would prefer bay scallops, you can use those, though keep in mind they will cook faster. Add them 2 minutes after the other seafood has been added. CHEFS ZOOM MAGAZINE

Butter or olive oil: I like to cook the vegetables in butter and finish the soup with olive oil. You can use either or both!

To make ciabatta croutons: heat oven to broil with rack set 6-inches from heating element. Cut ciabatta into ½-inch cubes (I do about ¾ cup per person) and toss with extra-virgin olive oil to coat; season with salt and pepper. Broil, tossing occasionally, until golden brown, about 5 minutes.

NEW YEAR’S: GOOD LUCK SOUP

Ingredients

4 tbsp. olive oil

2 cups of diced white onions 2 cups of diced carrots

2 cups of diced celery 5 bay leaves

7 cups diced cooked beef, 7 cups low-sodium chicken broth

2 cups of diced potatoes 1/2 bunch fresh thyme, wrapped with string 2 cups of dried black- eyed peas, soaked overnight and drained Salt and pepper, to taste

Roast a Turkey Breast (and make gravy)

Turkey breasts come in different configurations:

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A FULL BONE-IN TURKEY BREAST is what I used. It’s about 7-8 pounds, and looks somewhat similar to a regular turkey, minus the wings and legs. It yields a lot of meat, as well as bones for making stock later. This type of turkey breast gives the most traditional ‘look’ to your meal, and is large enough to still provide leftovers. It has a stuff-able cavity, too. You can find frozen pre-marinated turkey breasts anywhere from 5-9 lbs during the holidays in most large grocers and food retailers. Full bone in turkey breasts are perfect for groups of 6 or less. Allow 1 pound per person with a bone in full turkey breast.