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Traditional Irish Supper with Chef Stacy Horn of Surfas Culinary District

Brown Soda Bread

Yield: 2 pound loaf

12 oz soft winter wheat pastry flour* 4 oz unbleached all-purpose flour* 1-1/4 cup buttermilk 1-1/2 teaspoon of kosher salt* 1-1/2 teaspoon of baking soda

2 ounces unsalted butter, plus more for greasing

Preheat the oven to 425-degrees F.

Lightly butter and flour a 3 or 4 quart Dutch over or 10" round cake pan, set aside.

In a large bowl sift together both flours, salt, and baking soda. Using hands or a pastry cutter*, knead in the butter until flour is a crumb texture. Make a well in the center of the bowl and slowly add most of the buttermilk until a soft dough forms, adding more buttermilk as needed. Turn dough out onto a floured surface and lightly knead until dry flour is no longer visible. Do not, however, over mix or allow too much gas to escape the dough.

Shape dough into a flat round. Place in the bottom of the prepared pan and cut a cross in the top of the dough. Cover the pan with a lid or another pan and bake for 30 minutes. Reduce the oven temperature to 400-degrees F. Remove lid and continue to bake until the bottom of the bread sounds hollow when tapped, about 15 to 20 minutes. Gently remove the bread from the pan. Cover the bread with a clean tea towel and place on a wire rack until cool. Enjoy the day baked and serve with Irish butter.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.

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Traditional Irish Supper with Chef Stacy Horn of Surfas Culinary District

Irish Champs

Yield: 8 servings

4 pound Yukon potatoes

1/2 cup heavy cream

1/2 cup whole milk

8 spring onions, chopped

4 oz unsalted butter*

Kosher salt and freshly ground pepper*

Wash the potatoes and boil, with skins on, in salted water until tender. Drain and carefully peel potatoes with a paper towel. Return to the pan and dry over low heat.

While the potatoes are cooking, place 1/2 the butter and spring onions into a medium saucepan. Cook until butter is melted and onions just begin to wilt. Add milk and cream and simmer until ready to use.

Mash potatoes and gradually add the onion mixture to form a soft but not sloppy mixture. Add the rest of the butter and season with salt and pepper.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.

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Traditional Irish Supper with Chef Stacy Horn of Surfas Culinary District

Irish Champs Sheppard's Pie

Yield: 6 to 8 servings

1 tablespoon unsalted butter*

1 tablespoon sunflower oil* 1 teaspoon freshly ground black pepper* 1 pound ground sirloin

1 pound ground lamb

2 garlic clove, sliced 1 large onion, finely diced 2 large carrots, peeled and finely diced 1-1/2 cup fresh or frozen English peas 4 sprigs fresh thyme, finely chopped 2 tablespoons all purpose flour* 1 tablespoon unsalted butter*, plus more for coating the dish 1/2 cup Guinness beer 2 tablespoons double concentrate tomato paste* 1 tablespoons aged Worcestershire sauce* 1 cup beef stock

2 teaspoons French demi glace* 1 recipe Irish Champs (see recipe) 1 egg, beaten 1/2 cup grated parmesan cheese

Pre-heat oven to 400°F. In a large Dutch oven* add the sunflower oil and butter. Once melted, add the carrots and sauté until they begin to soften, about 3 to 5 minutes. Add the onions and garlic. Continue to stir until the onions become translucent and garlic is fragrant, about 2 minutes. Add the all the meat. Season with salt, pepper and thyme. Add the tomato paste and demi glace. Cook until the meat is no longer pink. Remove any excess fat with a spoon and discard.

Once the meat is brown and the excess fat is removed, Sprinkle with flour. Stir until flour is combined. Add the butter and peas and fold together. Next add the beer, beef stock, and Worcestershire sauce. Continue to cook until the sauce is reduce to a gravy consistency, about 10 minutes.

Meanwhile, butter a 9x13 porcelain baker* or oven proof individual dishes*. Add the meat mixture into the dish or dishes. Spoon Irish Champs on top of the meat mixture and spread evenly. Brush the top of the potatoes with the beaten egg and sprinkle with Parmesan cheese.

Bake the pie for about 20 minutes or until the potatoes are golden brown. Enjoy with a pint of Guinness.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.

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Traditional Irish Supper with Chef Stacy Horn of Surfas Culinary District

Celeriac and Cashel Blue Cheese Soup

Yield: 6 servings

2 tablespoons unsalted butter

2 yellow onions, chopped

2 pounds celeriac, peeled and roughly chopped

4 cups chicken stock

1 tablespoon roasted chicken demi glace*

3/4 cup heavy cream

4 ounces Cashel blue cheese*, rind removed and crumbled

Celtic gray salt*, to taste

Fresh ground black pepper, to taste

Fresh chives, sliced, for garnish

Scallion oil*, for garnish

2 slices Surfas cheese bread*, cut into 1/2" cubes

1 garlic clove, sliced thinly

Sunflower oil*

In a large saucepan*, melt butter until foaming. Add onions, celeriac and salt and pepper. Sauté over medium heat until onions are soft but not brown, about 5 minutes. Add the stock and demi glace and bring to a boil. Reduce the heat to low and simmer until the celeriac is tender, about 30 minutes.

Meanwhile in a heated fry pan*, add enough sunflower oil to coat the bottom. Keep pan at medium-low heat and add the garlic and bread cubes. Turn frequently until golden brown on all sides. Remove the garlic if it begins to darken. Drain croutons on a paper towel until ready to use.

Once the celeriac is tender, remove from heat and puree the soup with an immersion blender* until very smooth. Return the soup to medium heat and add the cream, bring to a boil. Remove the soup from heat and fold in the blue cheese. Season with additional salt and pepper as needed and portion the soup into bowls. Top with chives, croutons, and a drizzle of scallion oil.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.

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Indian Aphrodisiac Dishes with Chef Shachi of Adya

MUSSELS MASALA

¼ canola/olive oil

2 ea fresh fennel bulbs, diced

1 medium white onion, diced

2 Tbsp minced ginger

2 Tbsp minced garlic

1 tsp minced serrano chilies

1 can whole peeled tomatoes, pureed OR 1 can cherry tomatoes

1 Tbsp roasted coriander seeds*, crushed

1 Tbsp roasted fennel seeds*, crushed

¼ cup tamarind paste*

Pinch of sugar*

salt

2 lbs mussels, scrubbed and debearded

1 can coconut milk*

METHOD:

Heat oil until it is shimmering.

Add in diced fennel and onions with a pinch of salt. Sauté over medium heat until soft. Stir in ginger, garlic and chilies. Continue to cook over medium heat, stirring frequently, until raw smell disappears. Add in tomatoes with another pinch of salt and cook until oil is released. Finish with tamarind and spices.

Adjust seasoning with salt and sugar.

Note: this part of the recipe can be made up to 3 days in advance and refrigerated.

To serve:

Heat sauce, add coconut milk and mussels. Steam until opened. (approx. 6-8 minutes). Discard any mussels that don't open.

Garnish with cilantro and serve with grilled bread.

Recipe courtesy of Chef Shachi Mehra of Adya

  • available at Surfas Culinary District Costa Mesa, CA

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Indian Aphrodisiac Dishes with Chef Shachi of Adya

TANDOORI SPICED CASHEWS

The perfect snack for a cocktail party or anytime, these cashews can be quite addictive.

INGREDIENTS:

2 cups raw cashews*

2T olive oil*

1t - 1 ½t Surfas Tandoori Spice Mix*

½ t Salt*

METHOD:

In a large skillet, roast the cashews in oil over low heat, stirring continuously, until golden brown (about 7-9 minutes).

Transfer the cashews to a bowl and sprinkle with spices and salt. Toss to coat evenly.

Cool completely, enjoy!

Store in an airtight container for up to a month.

Recipe courtesy of Chef Shachi Mehra of Adya

  • available at Surfas Culinary District Costa Mesa, CA

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Indian Aphrodisiac Dishes with Chef Shachi of Adya

RASPBERRY ROSE SPARKLERS

1 oz Surfas Raspberry Rose Simple Syrup*

Dry Prosecco/Sparkling Wine

Garnish: edible flowers, raspberries

Method:

Pour Raspberry Rose Syrup in champagne glass and top with Prosecco. Garnish with rose petals or raspberries

Recipe courtesy of Chef Shachi Mehra of Adya

  • available at Surfas Culinary District Costa Mesa, CA

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Black Pepper Bacon Baked Salmon Recipe

Ingredients

  • One 12-16 oz Salmon Filet

  • 4 oz The Bacon Jams Black Pepper Spreadable Bacon

  • 1 tsp  San Giuliano Extra Virgin Olive Oil

  • Sheet pan

Preparation

  1. Preheat the oven to 450F

  2. Grease your pan with Extra Virgin Olive Oil

  3. Place the Salmon on the pan skin side down Spread the Bacon Jams on the filet.

  4. Bake for 12- 15 minutes or until it is cooked through.


Items in BOLD can be purchased at The Culinary District, Hot Springs, Ar.

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The Vanilla Table Demo: Natasha MacAller's Banana Polenta Upside Down Cake

SERVES 8

unsalted butter 1?4 cup

brown sugar, packed 1?2 cup

vanilla pods, split and scraped 2

lime, zest of 1

lime juice 2 Tbsp

dark rum (optional) 1 Tbsp

bananas, large, ripe with green tips 4

plain or gluten-free flour 1?3 cup

polenta, medium grind 1 cup

baking powder* 1?4 tsp

sea salt 1?4 tsp

eggs, large, separated 3

superfine sugar 1?3 cup 75g

pure vanilla extract 1?2 tsp

skim or soy milk 1?4flcup +2Tbsp

corn or vegetable oil 1?4flcup

  • Most baking powders are gluten free, but check label to be sure.

Line a 9-inch/ 20-cm cake or pie pan with foil and butter the foil. Set aside. Preheat oven to 350°F/180°C.

Melt butter in a frying pan over medium-low heat. Add brown sugar and stir with a heat-resistant or wooden spatula until the mixture begins to bubble. Add vanilla seeds and pods stirring well for 1 minute. Add lime zest, juice and rum-the mixture will sizzle -and stir until blended. Remove from heat and pour sugar glaze into prepared cake pan with vanilla pods.

Arrange pods in center of cake pan. Peel, then slice bananas lengthwise into 1?4-in/1?2-cm thick slices. Carefully place in a single layer and drizzle with any remaining glaze. Set aside.

Whisk the flour, polenta, baking powder and salt in a small bowl.

In a large grease-free bowl, and using a hand-mixer or stand-mixer, whisk the egg whites until frothy. Slowly stream in half the sugar and whip the whites to glossy, soft peaks, tripled in volume.

In a large bowl, whisk the yolks with remaining sugar until well blended. Add the vanilla, milk and oil, whisking well.

Fold dry ingredients into yolks, using a spatula to combine. Fold in the whites in 3 stages until just blended. Gently pour or spoon batter on top of banana mixture, smoothing the top. Place in center of oven and bake for 23-25 minutes until cake is set and springs back when touched in centre.

Cool for 10 minutes then invert onto a serving plate, carefully peeling foil off the top. Serve warmed or at room temperature with a spoonful of Greek yogurt or ice cream.

Recipes courtesy of Chef Natasha MacAller

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From Our Vanilla Table Demo Featuring Natasha MacAller: Smoked Trout Johnnycake Stacks with Vanilla Citrus Sauce

SERVES 4

VANILLA CITRUS SAUCE [MAKES 1?2 FL CUP]

egg yolk, large 1

garlic clove, minced 1

lime juice 1 Tbsp

lime zest 1?2 tsp

orange zest 1 tsp

vanilla paste 1?2 tsp

agave syrup or honey 2 tsp

grapeseed oil 1?2flcup

In a small bowl, whisk yolk with a pinch of sea salt, garlic, lime juice, citrus zests, vanilla paste and agave until?well blended.

Using a whisk or stick-blender, whisk egg mixture continuously, then drizzle oil in a slow, steady stream until sauce begins to come together and thicken. If too thick, whisk in an additional teaspoon of water until well combined. Cover and chill until ready to use.

JOHNNYCAKE BATTER [MAKES ABOUT 12]

fine cornmeal 3?4 cup

fine sea salt 1?2 tsp

brown sugar 1 Tbsp

milk or water 11?4 fl cups

butter or vegetable oil 2 Tbsp

black beans, cooked, drained 3?4 cup

wild rice, cooked, drained 3?4 cup

red onion, minced (reserve a sprinkling for the garnish) 1?2

hot sauce 1 tsp

lime zest 1 tsp

butter or vegetable oil, melted (for skillet) 1?4flcup

In a medium bowl, whisk cornmeal, salt and sugar.

In a small pot, heat milk and butter (or water and vegetable oil) to a simmer. Slowly pour milk mixture into the cornmeal, whisking to prevent lumps.

Combine beans, wild rice, onion, hot sauce and zest and gently fold into the batter. Cover and chill the batter for at least 1 hour (or up to a day), until just before serving.

Heat a heavy or cast-iron skillet over medium heat. Add a pat of butter and wait for the sizzle.

Using a tablespoon, spoon batter into the sizzling butter and cook until crisp and golden brown on one side. Gently turn over and repeat. Place Johnnycakes on baking tray in oven to keep warm while cooking the rest. Add additional butter or oil to pan as needed, making sure the pan doesn't get too hot or the fat will burn.

smoked trout, gurnard or other delicate fish, in pieces 1-2 filets 200 g 7oz

microgreens such as micro coriander/cilantro or watercress small handful

red onion, diced, reserved

TO SERVE

Place a Johnnycake on the plate, top with sauce then smoked fish and a sprinkling of microgreens. Stack layers 1 or 2 more times. Top the stack with more sauce and garnish with micro coriander and diced red onion. NM

Recipes Courtesy of Natasha McAller

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From Our Vanilla Table Demo Featuring Natasha MacAller: Chicken Stroganoff with Chanterelles & Vanilla

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Spaetzle

Ingredients:

egg yolk 1

egg, large 1

cream 1 fl cup

plain/all-purpose flour 1½ cups

kosher or sea salt 1 tsp

freshly ground pepper ¼ tsp

unsalted butter, melted ¼ fl cup

olive oil 2 Tbsp

In a small bowl, beat the egg yolk, egg and cream together.

In a medium bowl, combine flour, salt and pepper. Add butter and the egg mixture to the flour mixture and mix by hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

In a large pot, bring 1 qt/1 L of salted water to a simmer. Prepare a bowl of ice water.

Using a colander, force the batter in batches through the holes into the simmering water. The spaetzle will cook in 3 minutes. When they float to the top, use a slotted spoon to scoop the noodles into the bowl of ice water to prevent overcooking. When cold, drain and dry. Add olive oil to prevent spaetzle sticking together. Set aside until needed.

Chicken

Ingredients:

chicken breast 50t (organic, skin on and boneless) 2 whole

unsalted butter ½ cup

shallots 2

fresh chanterelle mushrooms,* washed and dried 4 cups

Tio Pepe** 1 Tbsp

vanilla seeds, 1 pod 1 tsp

crème fraîche ½ cup

Slice the chicken breast into 8 slices per breast. Season with sea salt and pepper.

Using a heavy casserole pan, add half the butter and brown the chicken slices. Remove the chicken and add remaining butter to the pan. Add the shallots and chanterelles and cook until browned slightly. Add the Tio Pepe and the vanilla, cook for 2 minutes, then stir in the crème fraîche.

Reintroduce the chicken slices. Heat to a simmer and add the spaetzle. Toss well, season and serve hot.

  • Or, if unavailable, a selection of field mushrooms.

** This classic bone-dry sherry from Andalucia, Spain enhances the flavour of pure vanilla.

Recipes courtesy of Natasha MacAller and Jonathan Waxman

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Scallops wrapped in Bacon with Black Fig Vinegar

Prep time :10 minutes
Serves: 8 people
Bake time: 25 minutes

Pre-heat oven to 400 degrees

Ingredients:
1 lb. of Scallops
1/2 lb. of Bacon thick sliced
1/4 C Cuisine Perel Black Fig Vinegar

Baleine Sea Salt
Tellicherry Pepper
Bamboo Picks
Baking Sheet
Parchment Paper

Directions:

Season scallops with salt and pepper. Cut bacon in half on a diagonal. Roll the bacon around the scallops and use tooth pick to secure scallops and bacon together. Place on a baking sheet with parchment paper. When you put the scallops in the oven get a small sauce pan and put Cuisine Perel Fig Vinegar in pan over low heat until it reduces.  This should be for about 15 minutes or when you stir the sauce it sticks to the back of spoon.  Be careful not to reduce too much if it starts to boil add more vinegar. When the scallops are done place on a platter and drizzle the Black Fig Reduction all over the scallops!!! 

 

Items in BOLD can be purchased at The Culinary District, Hot Springs, Ar.

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