Happy Valley CUlinary Week
2014
Recipe Book
Apple & Red Onion Chutney By Chefs Brandon Gibbony & Mike Beresny of Faccia Luna
Ingredients: 3 Oz .Red Onion (Julienned) 13 Oz. Granny Smith Apples (6, diced) ½ Tsp. Mustard Seed 1 Tbsp. Coriander 1 Cinnamon Stick ½ Tsp. Anise ½ Tsp. Whole Black Peppercorn
1 Oz. Fresh Thyme ¼ Oz. Fresh Rosemary 1 Tbsp. Fresh Ginger (Peeled and minced) 3 Tomatoes (Seeded and Diced) ¼ Cup Brown Sugar ¼ Cup Apple Cider Vinegar ¼ Cup Apple Cider 1 Tbsp. Fresh Garlic (Peeled and minced)
Directions: Wrap herbs and spices in cheesecloth to form a bouquet garni, tie off and set aside. In a stock pot on med-low heat, sweat garlic and ginger (cook until translucent). De-glaze with apple cider vinegar. Add apples and onion, cook until caramelized. Add brown sugar, bouquet garni, apple cider, and tomatoes. Turn to low heat and simmer for 10-15 minutes, or until apples are tender. Remove bouquet garni. Enjoy! 2
White Bean Salad By Chefs Brandon Gibbony & Mike Beresny of Faccia Luna
Ingredients: • • • • • • • • •
46.5 Oz. Northern White Beans (3 Cans) .25 Oz. Fresh Basil 1 Red Bell Pepper ½ Small Red Onion 3 Cloves Garlic 7 Oz. Balsamic Vinegar 3 Oz. Extra Virgin Olive Oil Salt and Pepper to Taste 5.5 Oz. Spring Mix (1 Bag)
Directions: Take white beans and put in strainer and thoroughly rinse. Finely chop basil and garlic. Cut pepper and onion into a very small dice. Put all ingredients into mixing bowl and stir together. Let sit overnight to marinate, serve on top of bed of field greens. Enjoy! 3
Summer Squash RIbbons with Pappardelle By Chef Bob Ricketts of Fasta & Ravioli Co.
Ingredients: • • • • • • • • • •
1.5 lbs. Zucchini, Yellow or Zephyr Squash 3/4 lb. Fasta Pappardelle pasta 1 Shallot, very thinly sliced (about 2 tablespoons) 2 tablespoons Extra Virgin Olive Oil 2 teaspoons White Wine Vinegar Salt & freshly ground Black Pepper Pinch Salt/Pepper and Basil 1/4 cup chiffonade of Basil 1/4 cup toasted Pine Nuts 2 oz. Goat Cheese
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Summer Squash RIbbons with Pappardelle By Chef Bob Ricketts of Fasta & Ravioli Co.
Directions: • Trim the ends off the squash and, using a mandolin, vegetable peeler or knife, cut the squash length-wise into very thin strips. • Place the strips of squash in a large bowl with sliced shallot, olive oil and vinegar and toss lightly to combine. Let stand 10 minutes. • Bring 3-5 quarts of water to boil. Add papperdelle and cook for 2 minutes. Drain papperdelle and mix with squash. • Season to taste with salt and pepper. Then add pine nuts and basil and gently toss to combine. • Transfer to a serving dish and cumble goat cheese on top. Serve immediately. Serves Seven.
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Black Bean & COrn Salad By Debra Homan of the Food Pantries of Centre County
Ingredients: 1/2 cup Balsamic Vinaigrette 1/4 tsp. seasoned pepper 1/4 tsp. dried cilantro 1/8 tsp. ground cayenne pepper 1/4 tsp. ground cumin 2 (15 oz.) cans Black Beans, drained & rinsed 2 (15 oz.) cans whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green onion 1/2 cup chopped red bell pepper
Directions: In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onion and red bell pepper. Toss with dressing. Cover and refridgerate overnight. Toss again before serving. 6
Balsamic Vinegar & Olive Oil Dressing By Debra Homan of the Food Pantries of Centre County
Dressing for Black Bean Salad: 3/4 cup Olive Oil 1/4 cup Balsamic Vinegar I tablespoon chopped garlic 1 - 2 teaspoons dark brown sugar 1 sprig fresh Oregano 1 sprig fresh thyme Mix and store at room temperature. Stir into Black Bean & Corn Salad prior to serving.
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Wood-fired Pizza with carrots, Dukkah spice and Carrot-top Pesto By Tony Sapia of Gemelli Bakers
Pickled Carrots
Dukkah Spice Mix
• 10 carrots with tops (from your local farmers’ market), washed, peeled and cut into even lengths; save the trimmed tops for the pesto! • place in pot with water to cover and bring to simmer until fork tender • let carrots cool and place in ceramic jar • add 1/4 cup apple cider vinegar and 1/4 cup water • add Herbes de Provence (a spice mix of lavender, fennel, oregano, and rosemary) • refrigerate at least 24 hours for the flavors to concentrate 8
• 1 Tablespoon sesame seeds • 1 Tablespoon oregano • 1 Tablespoon coriander • 1 Tablespoon ground sunflower seeds • 1 teaspoon cinnamon • Mix together and reserve. Olive oil can be added to make a great appetizer for cheese or bread.
Wood-fired Pizza with carrots, Dukkah spice and Carrot-top Pesto By Tony Sapia of Gemelli Bakers
Carrot-top Pesto Take the carrot tops, trimmed of any woody stem and blend with 1/4 cup olive oil, 4 Tablespoons of water, pinch salt, pepper, and 1/4 cup toasted pecans. Blend to savory consistency.
Assemble:
At cocktail time, grill pizza flatbread, smear with Ricotta cheese, place back in oven until warm. Take out and sprinkle with Dukkah spice mix, and drizzle with Carrot Top Pesto.
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Cajun Crawfish Risotto By Chef John of Gigi’s
Ingredients: • 1 Cup Arborio Rice
• 1 tsp chopped Garlic
• 3 Cups Shrimp Stock
• 2 Tbsp Cajun Seasoning
• ½ lb pound Crawfish tail meat
• 1 Cup White Wine
• ½ Cup Diced Yellow Onion
• ¼ Cup Smoked Gouda Cheese
• ½ Cup Diced Celery
• 1 Stick Butter (1/4 lb)
• Salt and Pepper
• 1 Tbsp Olive Oil
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Cajun Crawfish Risotto By Chef John of Gigi’s
Directions: • • • • • • • • • •
Place a medium sauce pan over medium high heat. Place 1 Tbsp of butter and olive oil in the pan along with the onions, garlic and celery Stir frequently until they become translucent Add the crawfish tail meat and stir Add the rice and stir until all rice is coated Add the white wine and let reduce Add the stock ¼ cup at a time; once the rice has absorbed the stock add another ¼ cup Once all of the stock had been absorbed the rice should be almost fully cooked, if the rice is still crunchy add more stock. Stir in the cheese and Cajun Seasoning Stir in the butter right before you serve the rice and season with salt and pepper as needed 11
French Macarons
By Chef Louisa Smith of Good Seed Baking Company
Ingredients: DRY:
Meringue:
• 200 Grams Powdered Sugar, sifted • 120 Grams Almond Meal, sifted
• 100 Grams Egg Whites • 35 Grams White Sugar • 1/8 Teaspoon Cream of Tartar (optional, this adds stability)
Additions:
Also Needed:
• Gel Food Coloring • Flavorings • Filling - Buttercream Frosting is suggested, but other fillings can be used. You’re only limited by your imagination!
• • • •
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Kitchen Scale Parchment Paper (preferably unbleached) Baking Sheets Mesh Strainer for sifting
French Macarons
By Chef Louisa Smith of Good Seed Baking Company
Directions: 1. Preheat the oven to 300 degrees. (note: oven temperatures can vary and every oven is different. The biggest challenge in baking macarons is to figure out the correct oven temperature. If your macarons are turning out too flat and spread out and sticking to the parchment paper then your temperature is likely too low. If they’re turning out crackly and overly browned your temperature is too high.) 2. Sift dry ingredients, then whisk powdered sugar and almond meal together. 3. Place all meringue ingredients in a stand mixer with the whisk attachment. 4. Whisk on low speed for 3 minutes, medium speed for 3 minutes and high speed for 3 minutes. 5. Stop the mixer and add any color and/or flavoring agents. 6. Whisk on high speed for another 10 seconds or until additives are fully incorporated. Your ultimate goal is a stiff, dry meringue, but not one which is breaking into clumps. It should form stiff peaks. 7. Remove the bowl from the mixer. Add the dry ingredients to the meringue.
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French Macarons
By Chef Louisa Smith of Good Seed Baking Company
Directions: 8. Using a silicon spatula, stir the meringue and the dry mix together until all the dry mix is damp. Then switch to a folding motion, folding together the mixture until it begins to smooth. Scrape your spatula along the bottom and sides while rotating the bowl to ensure consistent mixing. 9. Pause to evaluate the mixture every 5 strokes or so. Mixture is ready when it flows like lava off the lifted spatula and not in clumps. If left alone the top of the mixture should become glossy and smooth. 10. Prepare a pastry bag with a large round tip (i.e. Ateco 805). Twist it closed just above the tip and use a small clamp or clothespin to secure it. 11. To fill pastry bags, place bag in a glass and fold top of bag over the lip of the glass. Spoon in ingredients, then twist it shut and clamp. 13. Place a piece of unbleached parchment paper over tray and lay it flat. If using a convection oven, pipe some of the mixture between the paper and tray so they stick together. 14. Pipe batter in 1 inch circles. Be careful not to let them sit too close or they’ll flow together. 14
French Macarons
By Chef Louisa Smith of Good Seed Baking Company
Directions: 15. Rap the trays hard against work surface 5 - 10 times to release air bubbles and settle any peaks. 16. Place in the oven and use a wooden spoon to prop the door open slightly and release any humidity, which prevents cracking. 17. Bake for 25 - 30 minutes 18. Prepare more trays while the first batch bakes. Do not prepare more than the oven can hold in the next batch. Unbaked shells should not be allowed to sit out for longer than 35 minutes or they will dry out. 19. When cool, separate the shells from the parchment. Match shells by size and lay out on the tray in pairs. On one half of the pair, pipe a nickel size blob of filling. 20. Pick up both shells and press together in a slight twisting motion. You’re done! Store Macarons in an airtight container in the fridge, but allow them to come to room temperature before eating. They improve after 24 - 48 hours, becoming softer and chewier. They keep for up to 10 days.
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Poached Salmon with Mango-Snow Pea Slaw A healthy, colorful and light dish – perfect for warm summer days By Chef Harrison Schailey
Ingredients:
Slaw
Combine in a bowl: • 2 oz. Dried Mango – julienned (thin match-stick shape) • 12 Fresh Snow Peas – julienned • ½ head Fresh Napa Cabbage – julienned • ¼ cup Cilantro - chopped
Whisk together: • 6 oz. Rice Wine Vinegar • 2 Tbsp. Sugar • ½ tsp each of Salt and Black Pepper
Salmon
Combine and heat to a light simmer in a large saute pan: • 3 cups Water • 3 Tbsp. White Wine • 1 Tbsp. Butter • ¼ Lemon – juice of • ½ tsp each of Salt and Black Pepper Recipe calls for four 6 oz. filets of Salmon
Mix all ingredients and place in refrigerator until salmon has been prepared 16
Poached Salmon with Mango-Snow Pea Slaw A healthy, colorful and light dish – perfect for warm summer days By Chef Harrison Schailey
Directions: • Carefully lower the salmon into the water and reduce heat to medium. Use 4 pieces of 6 oz Salmon filet. • Simmer for 6 – 7 minutes. Use a spatula to gently remove the salmon from the water. • Divide mango-snow pea slaw onto four plates and place the salmon on top for a light, summertime meal. Serves four
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Grilled Marinated Local Flank Steak with Sauerkraut and a Farmstand salad By Chef George Bush of Hoag’s Catering
Marinated Local Flank Steak: • • • •
1 cup Balsamic Vinegar 1 cup Olive oil 1 cup Red Wine 1/2 cup Dried Rosemary Leaves
Combine all ingredients and pour over Flank Steak, let marinade for 24 hours. Grill to desired doneness (eg. med-rare, medium, med-well etc.) Add side dishes to plate (found on page 2) and enjoy!
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Grilled Marinated Local Flank Steak with Sauerkraut and a Farmstand salad By Chef George Bush of Hoag’s Catering
Shredded Vegetable Salad:
House-made Sauerkraut:
• 8-10 radishes, shredded with mandolin or similar device • 5-6 carrots shredded, same as radishes • thin sliced green onions
• cut about 4-5 heads of local cabbage into shreds • 1/4 cup salt • 2 tbsp. ground ginger Layer cabbage with salt and ginger until all ingrdients are used, then place weight on top and let sit for a week or so.
Combine all ingredients and toss with a light vinaigrette
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Vegetable Sushi Rolls A delicious vegetarian meal for the novice sushi roller By Chef Gregory Meagher
Ingredients:
Fillings
• 1 Burpless Cucumber Seeded and cut into long matchstick pieces the width of the rolling mat • 1 Carrot Cut into matchsticks or shredded • 1 small yellow Bell Pepper Stemmed, seeded, and cut into matchsticks • 4 Scallions Trimmed and cut into matchsticks • 1/2 firm-ripe Hass Avocado Peeled and thinly sliced lengthwise
Sushi Rice
• 1 1/2 cups short-grained sushi rice • 1 1/2 cups water • 1 piece of Kelp for cooking with rice (optional)
Rice Seasoning
• 1/3 cup seasoned rice vinegar • 2 teaspoons sugar • 1 teaspoon salt Mix in a bowl and set aside for later use
Soy sauce for dipping (Wasabi is optional) 20
Vegetable Sushi Rolls A delicious vegetarian meal for the novice sushi roller By Chef Gregory Meagher
Directions: Making the rice:
In a colander, rinse the rice with cold water until the water runs clear. Put the rice, kelp, and water in medium saucepan. Cover the rice mixture with a tight-fitting lid, and then bring it to a boil over high heat. Reduce the heat to very low and simmer. Cook until all the water is absorbed (about 15 minutes). Remove the rice from the heat (don’t uncover) and set aside for 10 minutes. If you opt to use a rice cooker, following the rice-cooking instructions provided by the manufacture. Transfer the rice into a large bowl, and then add the rice seasoning to the warm rice. With a wooden spoon, gently incorporate the rice seasoning, being careful not to damage the rice. Spread the rice on a parchment paper-lined baking sheet. Fan the rice until it is cooled, and then cover it with a with a damp towel.
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Vegetable Sushi Rolls A delicious vegetarian meal for the novice sushi roller By Chef Gregory Meagher
Assembling the rolls:
Directions:
On a clean workspace, place the sushi mat in front of you with the slats running horizontally. Lay a sheet of nori, shinyside down and line it up with the bottom edge of the mat. Lightly moisten fingers with water (to prevent rice from sticking), and then put a Ÿ cup of rice near the bottom edge of the nori. Gently press the rice until it is spread evenly across the nori, but leave about 1 ½ inches of nori uncovered at the top of the edge. Line up the fillings evenly across the rice on the bottom edge of the nori. Leave about 1-inch of rice uncovered at the top edge. Starting at the bottom edge, tightly roll the nori, rice, and fillings toward the top edge until you form a cylinder. Roll the mat around the cylinder, and as you continue to roll the sushi toward the top of the mat, squeeze the mat to tighten the roll. After the sushi is rolled, open the mat, dab the unsealed edge of nori with some water, and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat this process to create the remaining sushi rolls. Cut each sushi roll into 8 pieces with a sharp, wet knife or an electric knife. Serve with a bowl of soy sauce for dipping. Add a dab of wasabi to the soy sauce for added spice.
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Fresh Vietnamese Spring Rolls Goi Coun | By Knowledge Kafe Chef Mary McLaughlin This is nothing more than a Vietnamese salad. The aromatic herbs in these traditional rolls give an incredibly refreshing taste. They may be served with either Peanut Dipping Sauce or Nuoc Cham with Shredded Carrot and Daikon.
Ingredients: (2) ounces thin rice Vermicelli or ½ bundle Japanese alimentary paste noodles
(1) cup fresh Bean Sprouts (1/2) cup Mint leaves
(1) tablespoon Roasted Peanuts, ground (1) large Carrot, shredded
(16) springs Chinese chives, trimmed to 5 inch lengths (optional) or Scallions
(1) teaspoon Sugar
(1/2) cup Coriander leaves
(8) rounds of Rice Paper, each 8 1/2 inches in diameter
(1/2) cup Basil (Thai preferably)
(4) large leaf or Boston lettuce leaves, thick stem ends removed and cut in half
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Fresh Vietnamese Spring Rolls Goi Coun | By Knowledge Kafe Chef Mary McLaughlin
Directions: Prepare the peanut dipping sauce, noodles & roasted peanuts. Set aside. In a bowl, combine the shredded carrot with the sugar; let stand for 10 minutes to soften. Have a basin of warm water ready to moisten the rice papers. Work with only 2 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse each sheet individually into the warm water. Quickly remove and spread out flat on a dry towel, without letting the sheets touch one another. The rice paper will become pliable within seconds! Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 1 tablespoon of noodles, 1 tablespoon of the shredded carrot, bean sprouts and several basil, coriander and mint leaves. Roll up the paper halfway into a cylinder. Fold both sides of the paper over the filling. Keep rolling the paper into a cylinder to seal. Place the rolls on a plate covered with a damp towel so they will stay moist as you fill the remaining wrappers. Pour the dipping sauce into small individual bowls and sprinkle with the ground nuts. Dip the rolls in the sauce as you eat. NOTE: These rolls can be prepared a few hours in advance, covered with a damp towel or plastic wrap and kept at room temperature until needed. Yield: 8 rolls or 4 servings 24
PEANUT DIPPING SAUCE
For Fresh Vietnamese Spring Rolls Nuoc Leo | By Knowledge Kafe Chef Mary McLaughlin
Ingredients:
Directions: Prepare the roasted peanuts. Set aside.
(1/4) cup roasted peanuts, ground (1) tablespoon peanut oil
Heat the oil in a small saucepan. When the oil is hot, add the garlic, chili paste and tomato paste. Fry until the garlic is golden brown, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer of 3 minutes.
(2) garlic cloves, minced (1) teaspoon chili paste (tuong ot tuoi) (2) tablespoons tomato paste (1/2) cup chicken broth, water or coconut milk (1/2) teaspoon sugar (1) tablespoon peanut butter (1/4) cup hoisin sauce
Divide the sauce among individual dipping bowls and garnish with the ground peanuts and sliced chile. Serve warm or at room temperature.
(1) fresh red chile pepper, seeded and thinly sliced
Yield: About 1 cup 25
Penne Ala Vodka
Ingredients:
• 2 oz Extra Virgin Olive Oil • 1 oz Sliced Garlic • 4 oz Diced Tomatoes • 2 oz Vodka • 6 oz Marinara Sauce • 2 oz Heavy Cream • Pinch Salt/Pepper and Basil • 1 oz Romano Cheese • 10 oz Penne Pasta or (choice) • Garnish with Fresh Chopped Parsley
• In a medium sauté pan add olive oil, garlic, and diced tomato.
• Render garlic until light, light brown.
• Deglaze with vodka away from open flame.
• Return to flame, vodka will ignite. When the fire subsides, add Marinara followed by cream, salt and pepper.
• Reduce by ¼, add Basil, Romano cheese and Penne. Toss and serve.
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Banana Vinaigrette Fat free, Gluten free & Vegan By Chef Duke Gastiger of Spat’s Cafe
Ingredients: • 1 medium ripe Banana • 1/2 cup water • 1 oz. White Vinegar • 1 tablespoon Dijon mustard • 1 tablespoon Honey • 1 tablespoon Ground Cumin or Chili Powder • 1/4 teaspoon Salt • 1/8 teaspoon Pepper Rough Chop banana and place in bowl of food processor, add all other ingredients except water. Pulse 5 to 6 times to quickly blend then add water in a slow stream while motor is running.
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Salsa Lime Dressing By Chef Duke Gastiger of Spat’s Cafe
Ingredients: • 1/2 cup Mayonnaise • 1/3 cup Salsa • Juice from 2 small Limes, about 4 teaspoons • 1 tsp Chili Powder • 1 small clove of Garlic, minced • Chopped Cilantro to taste
Place all ingredients in order listed into food processor and blend until smooth.
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Tomato Basil Vinaigrette By Chef Duke Gastiger of Spat’s Cafe
Ingredients: • 1 cup of your favorite Tomato Sauce • 1/2 cup neutral Oil (I use a Canola and Olive Oil blend 80/20) • 1/3 cup Vinegar • 1/2 cup chopped fresh Basil • 1 tablespoon Honey • Salt & Pepper to taste
Place Tomato Sauce, Vinegar, Basil, and Honey in blender. Turn blender on low and slowly drizzle in oil in a steady stream until emulsified.
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Asian Mustard Vinaigrette By Chef Duke Gastiger of Spat’s Cafe
Ingredients: • 1 cup Dijon • 2 tablespoons Toasted Sesame Oil • 2 tablespoons Soy Sauce • 1/4 cup Honey • 1 cup neutral Oil (canola) • 1/2 cup chopped Cilantro • 5 dashes Tabasco In a large bowl place Dijon, Sesame Oil, Soy Sauce, Honey, Cilantro, and Tabasco. Use a wire balloon whisk to blend. While blending with whisk slowly add oil in a steady stream until combined.
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Classic Red Tomato Guacamole By Chef Ben Stanley of El Gringo’s
Ingredients: • 3 Avocados, perfectly ripe • 1 medium Tomato, cored and finely chopped • 1/2 Jalapeño, seeded and finely chopped • 1/4 cup Cilantro, finely sliced • 1/4 White Onion, peeled and finely chopped • 2 Garlic Cloves, peeled and finely chopped • 1 Lime, cut in half • Salt, to taste Cut the avocados in half lengthwise running the knife around the big seed. Twist the two halves apart and scoop the seed out with a spoon and discard. Scoop the fruit of the avocados into a bowl and mash with a potato masher or the back of a fork. Add the chopped Tomato, Jalapeño, Cilantro, White Onion, and Garlic Cloves to the Avocado. Squeeze the Lime Juice into the Avocado bowl. Season to taste with Salt (about 1/2 tsp). Mix everything thoroughly with a spoon and eat immediately or refrigerate for up to two hours with plastic wrap pressed against the guacamole.