Archive for the ‘Recipes’ Category
Date: May 31st, 2010
From Chef Matt’s recipe book, enjoy!
1- Bunch celery
2 tbsp. minced ginger
1- Yellow onion
3 tbsp. olive oil
4 shallots- rough chop
3 tbsp. sesame oil
¼ cup- rice wine
½ cup- sake
2- 8 oz. cans coconut milk
Salt and pepper to taste
¼ cup- fresh cilantro
1 cup- green onion tops
1 gal- vegetable stock or water
1- Rough chop 1/2 celery and 2 carrots, and toss with olive oil and salt and pepper. Roast off the vegetables in a 350 degree oven until lightly browned.
2- Meanwhile take the rest of the celery, carrots, onion, and shallots, and process in a food processor until it is finely chopped. Sweat off the chopped vegetables in the olive oil and sesame oil until the onions turn translucent; add in the roasted vegetables and cook for another two minutes. Deglaze the mix with the rice wine and sake, and add in the ginger, and veg. stock.
3- Bring the mixture to a boil, adjusting the seasoning with salt and pepper. Simmer the mixture for about 30 minutes to an hour, and then puree it with an immersion blender. Strain the soup through a medium strainer, and return to the stove.
4- Bring the mix to a boil again, and thicken it with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion, and cilantro, then adjust the seasoning and serve.
Date: May 17th, 2010
(1 * 8”x12”x2” pan)
1. 1 cup unsalted butter, soft
2. 2 cups light brown sugar, firmly packed
3. 2 eggs
4. 2 tsp. vanilla extract
5. 2 ½ cups all-purpose flour
6. 1 tsp. baking soda
7. 1 tsp. salt
8. 3 cups dry oatmeal
9. 12 ounces chocolate chips
10. 11 ounces sweetened condensed milk
1. Preheat oven to 350 degrees F.
2. In an electric mixer, cream the butter and brown sugar until smooth.
3. Add the eggs and vanilla and combine.
4. Sift together the dry ingredients (except oatmeal) and add to egg and butter mixture, mix until just combined.
5. Add oatmeal and combine, do not over mix.
6. Line a 8”x12”x2” cake pan with foil and press approximately 2/3 of the mixture into the bottom of pan.
7. Combine the chocolate chips and condensed milk and pour over crust.
8. Top with remaining crust mixture, press down and bake at 350 for 30 minutes.
9. Remove from oven and cool on a rack until completely cool.
Date: May 3rd, 2010
One of the most requested recipes from our kitchen is for the Chocolate Truffles. Chef Matt makes these often times to use for pairing with some of the red wines during his weekly wine tasting.
* 2/3 cup heavy cream
* 2 Tbs. honey
* 9 oz. bittersweet chocolate, chopped
* 2 Tbs. liquor of your choice (optional)
* Cocoa powder or powdered sugar for dusting
1. In sauce pan over low heat bring cream and honey to boil.
2. Whilst cream is heating place the chocolate in a food processor. If you do not have one, simply add chocolate to boiling cream and stir until smooth.
3. Once the cream comes to a boil, turn on the food processor and add the cream in a steady stream until chocolate is smooth.
4. Pour into a bowl and refrigerate until set.
5. Line a cookie sheet with wax paper or foil and scoop mixture with a 1″ ice cream scoop or teaspoon. Form ball shapes and chill until firm. 1-2 hours.
6. Roll truffles in cocoa or powdered sugar until well coated, crushed pistachios, pecans or melted chocolate can also be used. Refrigerate for 2 weeks or freeze for 2 months.