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
Matthew Kenney of 105degrees
As part of our ongoing training, for the last few days our Level I graduate class has been working closely with Matthew Kenney of 105degrees in helping him design a class on detoxing principles for those in the local community who are interested in kick-starting the New Year with a refreshing and healthy, 7-day cleansing program.
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 Wrap
with Creamy Ginger Vinaigrette
Yield: 6 servings
Collard Green Wraps
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
Procedure
- 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
2 Tablespoons agave nectar
½ garlic clove
1 Tablespoon aloe vera, peeled and diced
1 pinch Celtic sea salt
Procedure
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:
 "Ginger Kombucha" and "Sweet & Sour Soup with Wonton Dumpling" |
 "Moo Shu Vegetables, Scrambled Egg, Scallion Pancakes, White Rice, and Hoison Sauce" |
 "Flower Bud Tea" |
 "Triple Delight" Ice Cream: Vanilla, Double Ginger, and Green Tea with Ginger Cookie |
 "Citrus with Logan Syrup" and "Fortune Cookie" |
Here’s the proud graduate:
Chef Helen Castillo
Helen Castillo Photo: Courtesy of Dara Prentice
Honing Skills
Posted by: | CommentsWe received 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?
Getting Sharp
Doing the Math
Posted by: | CommentsHave you ever had to alter a recipe? Perhaps expand or reduce the amount of ingredients used? Well, here’s a table with simple calculations that will guide you.
Kitchen Table of Measurements
3 teaspoons = 1 Tablespoon
16 tablespoons = 1 cup
8 ounces = 1 cup
16 ounces = 1 pound
4 cups = 1 quart
4 quarts = 1 gallon
Raw Ice Cream
Posted by: | CommentsNow, did you think I’d cover desserts and not mention ice cream? In raw foods cuisine, you can easily create non-dairy versions. Nutmilk replaces dairy; cashews, Thai coconut meat, and coconut oil add creaminess; agave nectar sweetens; and vanilla bean and Himalayan salt balance out the flavors.
I love, love, LOVE to play with flavors: I came up with Green Tea, Double Ginger (that’s fresh ginger with an almost raw version of crystallized ginger (there’s maple syrup in it) — nevertheless awesome!) , and Chocolate with Cacao Nibs, drizzled with a Maple Syrup Sauce. Yumminess like you wouldn’t believe!
Chill. Eat. And be merry!
Trio of Ice Cream
Baked?…Not!
Posted by: | CommentsMan, oh man, oh man I wish you could taste these! Mm, hmm!
And you thought that by being raw, you’d have to pass up eating baked goods forever? Well, these aren’t exactly baked, but raw, of course. The grid these goodies are on are for the dehydrator–and I’m not talkin’ 48 hours of drying time, either. But, less.
 Cardamom Cookies |
 Gingerbread Cookies |
 Apple Cobbler with Almond Crumble and Maple Cream |
 Pear Tart with Walnut Cream being Assembled |
Done-for-You Raw Chocolates
Posted by: | CommentsWe spent all day making desserts, which we’ll complete tomorrow. But, these Chai Milk Chocolate Truffles I made this afternoon and wrapped each in their own dusting of pistachios, cacao nibs and maple sugar. Each different, yet all rich-tasting. Which one’s your favorite?
Chai Milk Chocolate Truffles
Raw Ice Cream Fixings
Posted by: | CommentsAnother day at 105degrees was well spent meeting up with raw foods enthusiasts. Good food and making connections with new friends make up for a wonderful, relaxing way to spend a Sunday evening.
 Peggy Hernandez hosting the Oklahoma City Raw Food Meet-up |
 A Gathering of Raw Foods Enthusiasts |
 A Selection of Raw Ice Cream |
 Sundae Fixings |
 A Free-for-all of Sundaes on Sunday |
 Chef Helen Castillo |
5-Ingredient Raw Food Prep Challenge
Posted by: | CommentsI don’t know about you, but I’m hooked on watching the Food Network when I’m not busy in the kitchen. What’s my favorite show? It’s a toss up (no pun intended) between Iron Chef and Chopped.
Why? Because in these programs you get to see chefs improvising with mystery ingredients placed before them. And guest what? That’s exactly the kind of challenge we were faced with here today at the Academy.
With just five ingredients, and the use of any spice, herbs, one variety of greens, an acid, a fat, and a sweetener for balancing flavors, we each had to create our own gourmet raw dish with…the advantage of…three hours to prepare it.
Okay okay, I know, it’s way too much time. But hey, who’s counting?
The mystery ingredients:
 Fennel |
 Red Grapefruit |
 Walnuts |
 Turkish Apricots |
 Yellow Beets |
Here’s my interpretation:
Beet Ravioli with Pesto Sauce, a Composed Salad of Fennel, Citrus, Candied Walnut, and Avocado, Apricot Sauce
5-Ingredient Raw Food Prep Challenge
