Archive for December, 2009
Raw Winter Menu
Posted by: | CommentsTonight 105degrees introduced a sampling of their new Winter Menu along with a wine pairing.
New Year's Eve 2010 December 31, 2009
Smoked Maitake Soup, Chickpea Miso, Avocado Montecillo Albarino, A to Z Riesling
Kale Caesar, Pine Nut Parmesan, Rosemary Croutons Raimat Unoaked Chardonnay, King Estate Pinot Gris
Chanterelle Lasagna, Butternut Squash Noodles, Marjoram Santa Julia Organica Tempranillo, Gemtree Shiraz
Pomegranate Red Velvet Cake with Lemon Frosting Winter Royal
Dark Chocolate Budino, Liquid Cacao Truffle, Espresso Gelato Penfolds Club Port, King Estate Vin Glace
Raw Detox
Posted by: | Comments
For the menu component, we each were assigned to write a recipe for one of the following:
- elixir/tonic
- green smoothie
- soup
- savory main dish
- dessert
Here's my take of an ever popular, raw savory main dish. Paired with my flavorful, creamy ginger vinaigrette, this nutritious, quick and very simple-to-make wrap satisfies those cravings for something crispy and crunchy.
Try it. I'm sure you'll like it!
Collard Green Wraps with Creamy Ginger Vinaigrette
Yield: 6 servings
Ingredients
6 large collard green leaves
1 large carrot, julienned
½ cup snow peas, stringed and julienned
1 large ripe mango, pitted and julienned
1 handful basil leaves, chiffonade
1 handful cilantro leaves
1 handful peppermint leaves
Preparation Method
- With a sharp paring knife, cut out the center rib of each collard green leaf, and divide the leaf in half. Lay a half leaf on a cutting board with the underside facing up.
- Across the bottom third of the leaf, leaving about 2” clear at the bottom, evenly lay a few strips of carrot, snow peas, and mango. Add a few leaves of basil, cilantro, and peppermint.
- Fold the bottom of the collard leaf up and over the filling, keeping it tight, then tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish.
- Repeat with the remaining collard greens and filling ingredients.
- Serve with the creamy ginger vinaigrette as a dipping sauce.
Creamy Ginger Vinaigrette
Yield: Approximately ¾ cup
Ingredients
¼ cup grated ginger
¼ cup olive oil
Juice of 1 lemon
1 pitted Medjool date
½ garlic clove
1 pinch Celtic sea salt
Preparation Method
In a high-speed blender, combine all ingredients until creamy and smooth.
105degrees Academy — Level I Graduation
Posted by: | CommentsOh, what a night!
After three weeks of rather intense training towards Level I of the Professional Chef Certification Program at the 105degrees Academy, this evening we held our graduation ceremony, where as part of its completion we each had to present a 3-course raw gourmet menu of our own creation that showcased an appetizer, an entree, and a dessert. We could design our meal in any way, so I chose to interpret a somewhat elaborate “Chinese Take-Out”.
Present were course instructors Ladan Raissi and Chelsea Smith, including an illustrious panel of judges from 105degrees consisting of Co-Owner Dara Prentice, Sous Chef Don Cashion, Cafe House Manager Kelly Lee, and from the Oklahoma City-based Urban Agrarian Local Foods Market, Matthew Burch.
Here’s my menu (which I also designed and hand crafted):
Here are the dishes:
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…and the proud graduate:
Helen Castillo Photo: Courtesy of Dara Prentice
Honing Skills
Posted by: | CommentsWe were given a demo on how to sharpen our chef knives. Did you know that one is more susceptible to getting cut using a dull knife than with a well-sharpened one?
