Asparagus Salad with Basil, Sesame, Mint and Ricotta

This is a lovely spring salad served slightly warm but not necessary.  Best to be paired with a nice piece of roasted chicken or salmon.  1 bundle of asparagus, pencil thin, ends cut off  1 shallot, sliced thin  2 ounces fresh basil leaves  2 ounces fresh mint leaves  2 ounces arugula  4 ounces fresh ricotta  …

Cauliflower with Avocado and Rice Cracker Salad

Toasted with Furikake Seasoning, Fresh Spinach and Soy Sauce    Serves 4 guests   Prep time: 30 minutes      1 whole head of cauliflower  20 grams or ¼ cup furikake seasoning  30 grams or 2 oz of avocado oil  20 grams or 3 T of soy sauce  1 avocado, sliced  4 sheets spring roll wrapper, rice …

a very good book


San Antonio

HEB Cooking Class 11.19.21 HEB Cooking Class 11.19.21

Unexpected Food on the Grill

UNESCO Chef Ambassador

Chile Pepita Crunch

Pumpkin Bread Pumpkin Bread 540 g roasted pumpkin puree 213 g dark brown sugar 50 g white sugar ½ c sunflower oil 7 g pumpkin spice 3 eggs 11 g baking powder 3 g salt 288 g flour 11 g vanilla *sprinkle of additional sugar and pumpkin spice Method: Mix wet ingredients together in a bowl …

Pumpkin and Honeycrisp Apple Soup Pumpkin and Honeycrisp Apple Soup   Serves 4-6 guests  Yields 3 quarts of soup  1 quart or 32 ounces of roasted pumpkin puree  4 honeycrisp apples, medium dice  3 Parsnips, peeled and medium dice  1 white onion, medium dice  1 stalk of celery, diced  1 quart of apple cider  1 quart of water  1 oz sunflower seed oil  Salt and pepper to taste  1 Orange, zest  4 oz butter *optional  …

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