Monday, February 25, 2008

Recipes from my Cooking Demo


Here is a photo of the awesome group of people who kindly hosted my cooking demo last weekend during my visit to California. We really had a great time. Here is what we made. Loose direction and recipes... feel free to ask for specifics. Please look at Tracy Reifkind's blog for more about the cooking demo...

Menu

Salad
Warm Spinach Salad with Chick Peas, Cashal Blue Cheese and Radicchio Dressed in Citrus-Mustard Vinaigrette

Technique;
In a bowl large enough to toss a salad - Spinach, Blue Cheese lightly dressed
In a screaming hot pan - Grape Seed Oil, followed immediately with soft cooked Chick Peas. Sautee on high heat until lightly browned, add to spinach. Wipe out the pan with a paper towel, heat the pan to screaming hot, add more Grape seed oil and roughly chopped Radicchio. Retoss the salad, adjust seasoning (maybe salt and fresh ground pepper) and vinaigrette (maybe more).

Entree
Bone-in Pork Loin Roast with Oven Roasted Sweet Potato, Brussel Sprouts and Shiitake Mushroom with Myer Lemon Aioli and Fennel Slaw
Technique;
Generously salt then brown the Pork Loin Roast stove top - Finish in the oven at 350 degrees until internal temp is 160 degrees.
Preheat sheet pans in your 350 degree oven. Slice Sweet Potatoes, Brussel Sprouts and Shiitake to about the same size. Toss in just enough Grape seed oil to lightly coat the vegetables. Salt to taste. On your hot sheet tray, add veggies. Do not allow the veggies to overlap, single layer only. Roast until light brown and tender.
Aioli - 3 egg yolks, 1Tbl Spoon Mustard, 2 cloves garlic, salt, 2 Myer lemon zest and juice. In a food processor puree while slowly adding oil until it looks like mayo. About 3 cups. I like a combo of 1 part olive oil and 2 parts sunflower oil or grapeseed oil.
Fennel Slaw - Shaved Fennel bulb, Rice Vinegar, Salt, Fennel fronds, Orange supremes.

Soup
Pulled Pork, Chick Pea, Vegetable Soup with Mussels, Shrimp and Grilled Chard

Technique;
In your pressure cooker brown your pork shoulder roast. Remove roast when browned add in onion, carrots, celery and fennel. Sweat veggies with salt and dried sage. Add in presoaked (see something about beans) Chick Peas, cover with water, or if you are lucky enough to have it, chicken or vegetable stock. Add in Shoulder Roast. Pressure cook at 10lbs for 40 minutes. Remove the shoulder roast and separate flesh from fat and bone. Add in raw shrimp and muscles and Chard stems. When the muscles pop open, soup is done. Grill or pan flash chard with salt, then squeeze a half a lemon for your soup garnish.

3 comments:

Taikei Matsushita said...

Jesus! food looks great. Idealistic for any athletes or lifters.
Lucky Aaron.

Fawn, you are a lifter even in the kitchen.

fawn said...

Wow, Thanks Taikei... barbecue in June at the Friday's in honor of RKCII! I will be doing the cooking.

Tracy said...

Fawn,

I just did the soup last night and I thought about taking pictures, but then everyone is probably sick of my food pics, lol. (I'll be doing it again with Jill this weekend) And I wish I would've known you were going to post this so soon, because I have so many different photos you could've used besides these...anyway...

I'm coming to the June level 2 cert as you know, but I will not be participating...can I be your soux chef???

And does the invite for Mark and I to stay Sunday night/Monday morn still sound good?