Archive for Fusion Recipes
Penne pasta with pumpkin sauce with Chef Matteo Carboni
Posted by: | CommentsOctober is past the mid month point and you haven’t yet had your dose of pumpkin trivia! Let’s fix that!
Pumpkins are considered a superfood, meaning they have high levels of antioxidant flavonoids and micronutrients, most notably vitamins A, C, potassium, and fiber. Pumpkin seeds are a great source of Omega 3 fatty acids, which contribute to healthy brain function according to recent research from UCLA. Enjoy that fact while munching on your pepitas!
The amber pumpkin flowers are also an edible food, and considered a delicacy in many cultures. I found a few interesting pumpkin flower recipes! The first one is a Bengali dish, Kumro Phool Bhaja which translates to “Pumpkin Flower Fry”, you can see a recipe here. Sopa Mexicana De Flor De Calabaza is a traditional Mexican dish that translates to “pumpkin flower soup” and a recipe from Miguel Angel Castillo can be found here.
Pumpkin seed oil is a viscous, nutty, dark green nutrient packed oil made from roasted pumpkin seeds. It is traditionally used in the Styrian region of Austria as a salad dressing ingredient combined with apple cider vinegar.
Our pumpkin tribute today is concluded with a video by Chef Matteo Carboni from the Academia Barilla Culinary School in Italy, and he prepares penne with a pumpkin and bacon sauce, garnished with balsamic vinegar and parmesan cheese.
Ingredients you need for this dish are: fresh pumpkin, pumpkin puree, bacon, penne pasta, garlic, italian parsley, rosemary, salt and pepper, extra virgin olive oil, Parmesan reggiano, and balsamic vinegar of Modena.
Not just for breakfast, the Frittata!
Posted by: | CommentsA frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.
It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.
Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.
In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.
Colorado shepherd’s pie with Chef Jake Linzinmeir
Posted by: | CommentsChef Jake Linzinmeir is Chef/owner of several restaurants in the beautiful ski town of Telluride, Colorado. Jake graduated from Cornell and has studied extensively in Italy, and recently has been featured in numerous Today Show episodes, as well as Bon Appetite. He currently is the featured chef for Amstel Light’s “Living Tastefully” campaign. In this video, rising celebrity Jake shows us how to make a classic comfort food, shepherd’s pie.
This recipe yields 6 large restaurant servings – the recipe has been halved and can easily be doubled for large groups or leftovers!
Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:
2 pounds American Lamb, 1/2-inch dice
1 tablespoons vegetable oil or olive oil
11/2 large carrots, diced
1/4 large bunch celery, chopped
1 pounds pearl onions, whole
3 cups dark beer
1/2 cup tomato paste
5 cups lamb stock
6 1/2 cups chicken stock
21/2 tablespoons fresh rosemary, chopped
1/8 cup fresh thyme, chopped
Salt and pepper to taste
1 1/2 tablespoons granulated sugar
Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:
3 Yukon gold potatoes, rinsed, drained, shredded
4 ounces sharp cheddar cheese, shredded
2 1/2 ounces cream of chicken soup
2 ounces crème fraiche or sour cream
Salt and pepper to taste
Corn flakes as needed
2 1/2 ounces butter
Instructions for the Lamb:
In large pan, heat the oil over medium-high heat.
Add the lamb and brown, stirring occasionally. Remove lamb and drain.
Add the carrots, celery and onions to the pan; sauté until onions are translucent.
Deglaze the pan with the dark beer.
Stir in the tomato paste, bring to a slow boil.
Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
Reduce the heat and simmer, reducing liquid by one-third.
For potatoes:
In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.
Spread into a 2″ hotel half pan or casserole dish.
Cover with layer of corn flakes and dot with butter.
Bake 35 to 45 minutes at 325ºF.
Cool or reserve warm if using immediately.
To assemble the Shepherd’s Pie:
Heat stew to desired temperature, place in oven-proof bowl.
Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.
Serve when ready.
