OLD SCHOOL UPDATED

Lemony Waldorf Salad

                                                               © Quentin Bacon

Recipe by Mark Peel

Ingredients

1/2 cup walnut halves (2 ounces)

1 tablespoon minced shallot

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup plus 2 tablespoons canola oil

2 tablespoons walnut oil

1/2 teaspoon ground cumin

Salt and freshly ground pepper

2 cups shredded romaine lettuce (4 ounces)

4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)

1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves

1 small head of frisée (6 ounces), coarsely chopped

1/4 cup golden raisins

1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise

Directions

1.      Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.

2.      Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.

3.      Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins and apple. Toss well and serve right away.

Notes

One Serving 262 cal, 12 gm carb, 24 gm fat, 1.9 gm sat fat, 2 gm protein, 2 gm fiber.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

EARTH DAY - APRIL 22, 2011

WHAT CAN YOU DO TODAY TO SUPPORT EARTH DAY??

Athletes for the Earth™: Bringing the voices of Olympic and professional athletes to the environmental movement, Athletes for the Earth™ has a proven track record in illustrating the interaction of athletes with their environment and connecting popular athletic activities with environmental stewardship.  Participating athlete/celebs include Olympic Gold Medalist Billy Demong, Olympic Bronze Medalist Andrew Weibrecht, World Champion Freeskier and founder of the Save Our Snow Foundation Alison Gannett, Boston Bruins Defenseman Andrew Ference, Olympic Gold Medal swimmer Aaron Peirsol, and NFL linebacker Dhani Jones.

The Canopy Project: In 2010, Earth Day Network planted over 1 million trees in 16 countries under the Avatar Home Tree Initiative. In 2011, EDN will continue that effort with another 1 million trees in large-scale, sponsor‐supported tree-planting projects in partnership with non‐profit organizations throughout the world. Locations where reforestation is most urgently needed include Haiti, Brazil, Mexico and urban areas of the US.  Help us green our future, one million trees at a time.

Women and the Green Economy (WAGE)™: To accelerate and provide the new thinking and creative power for a global post-carbon economy, Earth Day Network is engaging women business, government and NGO leaders in its “Women and the Green Economy” (WAGE™) campaign. Our goal is to create a policy agenda for Rio+20 and relevant generate national initiatives that will promote the green economy, secure educational and job training opportunities for women and channel green investment to benefit women.

Arts for the Earth™: Arts for the Earth is an innovative education program developed to teach sustainability and environmental education through museum and arts community networks

                                             Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



ONE OF OUR OWN!!

'Mardi Gras en Mai' Featuring Chef Chris Quinn

Friday, May 27, 2011 from 6:00 PM - 9:00 PM

Federal Knitting Mills2860 Detroit Avenue Cleveland, OH 44113

GO TO http://www.emergingchefs.com/ FOR MORE INFORMATION

  Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

WHEN YOU WANT A DIFFERENT DESSERT BUT EASY TO MAKE

Almond, Elderflower and Lime Travel Cakes

                                                                                            © Kate Mathis

Recipe by William Werner

Ingredients

Cakes

10 ounces almond paste, broken into 1-inch pieces (1 cup)

3 large eggs

2 1/2 tablespoons cornstarch

Pinch of salt

4 1/2 tablespoons unsalted butter, melted and cooled

1 tablespoon St-Germain or other elderflower liqueur

Icing

2 cups confectioners' sugar

2 1/2 tablespoons heavy cream

2 1/2 tablespoons St-Germain or other elderflower liqueur

1 1/2 teaspoons fresh lime juice

1/2 teaspoon finely grated lime zest, plus zest strips for decorating

Directions

1.      MAKE THE CAKES: Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.

2.      Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.

3.      MAKE THE ICING: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

CINCO DE MAYO IS MORE THAN A GREAT BAR NIGHT

WHAT IS CINCO DE MAYO?

Cinco de Mayo is an important milestone in Mexican history, and revelers in the U.S. are happy to help celebrate the occasion with special menus and festive cocktails (even if they don't know exactly what the holiday is all about). Though some mistakenly call Cinco de Mayo Mexican Independence Day, it actually commemorates the May 5, 1862, Battle of Puebla, in which a formidable French army was trounced by a small Mexican contingent under the command of General Ignacio Zaragoza. The victory didn't result in immediate Mexican independence (that came five years later), but it still holds symbolic significance, particularly in Puebla, as well as in Mexican communities in the U.S.

Soft Fried Tortillas with Tomatillo Salsa and Chicken

                                                                               photo by: ROMULO YANES

Gourmet  | May 2004

Ingredients

For tomatillo salsa

1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered

3 fresh green serrano chiles, coarsely chopped (including seeds)

1/4 cup chopped white onion

3 garlic cloves, quartered

3/4 teaspoon salt, or to taste

1/2 cup water

2 tablespoons vegetable oil

3 tablespoons finely chopped fresh cilantro

For chalupas

1 to 2 tablespoons vegetable oil

12 (4-inch) corn tortillas

1 cup shredded cooked chicken (from 1 chicken breast half)

2 to 3 tablespoons crema or crème fraîche

1/3 cup finely chopped white onion

1/3 cup finely crumbled queso fresco (Mexican fresh cheese)

Preparation

Make salsa:
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.

Make chalupas:
Put oven rack in middle position and preheat oven to 200°F.

Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.

Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

GET READY CINCO DE MAYO IS ALMOST HERE

Jícama-Melon Salad

Epicurious  | April 2007

By Tom Gilliland, Miguel Ravago, and Virginia B. Wood

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips

3 navel oranges, peeled and sectioned with pulp and membrane removed

1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks

1/2 cup pomegranate seeds

1 cup fresh lime juice

2 sprigs cilantro, chopped

1 teaspoon sea salt

1/2 teaspoon chili powder (optional)

Preparation

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Chef Ravago shares his tips: The ingredients can be prepared a day ahead and refrigerated, without the lime juice. Otherwise, the salad will become too acidic as it sits overnight. Simply toss the lime juice in just before serving.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SOMETHING JUST A BIT DIFFERENT FOR DESSERT

Maple Syrup Dumplings

                                                             Photo: Landon Nordeman

These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).

SERVES 6

1 3/4 cups maple syrup
1 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. unsalted butter, frozen
3/4 cup milk

Bring syrup and 1 1/4 cups water to a boil in a 6-qt. Dutch oven over medium-high heat. Meanwhile, whisk flour, baking powder, and salt in a bowl; set aside. Grate butter on large holes of a box grater into flour and toss to coat; add milk and stir with a fork until dough forms. When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup. Cover pot; simmer until dumplings are cooked through, 10–15 minutes. Spoon dumplings and sauce into 6 bowls and serve.

This article was first published in Saveur in Issue #136

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



BREAKFAST, LUNCH, GASTRO PUB - YOU DECIDE

Strammer Max

                                                                 Photo: Todd Coleman

This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs. 

SERVES 2

4 tbsp. unsalted butter

2 ½″-thick slices country bread

4 slices prosciutto

2 eggs

1 tbsp. finely chopped chives

Kosher salt and freshly ground black pepper, to taste

Heat 4 tbsp. butter in a 10″ skillet over medium-high heat. Add bread slices and cook, turning once, until golden brown, 5–6 minutes. Transfer bread to a plate and top each with 2 slices prosciutto. Heat remaining butter in skillet and add eggs; cook until whites are cooked through and yolks are still runny, 2–3 minutes. Top each sandwich with 1 egg, and sprinkle with ½ tbsp. chives and salt and pepper. Serve hot.

This article was first published in Saveur in Issue #137

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

 

A GREAT DISH FOR EASTER AND BEYOND

Grilled Lamb Chops with Tzatziki Sauce

In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. Serve this dish with a simple green salad.

FOR THE SAUCE:

3/4 cup plain yogurt

1 tbsp. fresh lemon juice

1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds

2 cloves garlic, smashed and minced into a paste

1/2 small cucumber, peeled, seeded, and minced

Kosher salt and freshly ground black pepper, to taste

FOR THE LAMB:

4 1"-thick lamb loin chops (about 1 lb.)

3 tbsp. extra-virgin olive oil

1 tsp. dried dill or 1 tbsp. chopped fresh dill fronds

6 cloves garlic, smashed

1/2 tsp. crushed red chile flakes

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper, to taste

1. Make the sauce: In a medium bowl, combine the yogurt, lemon juice, dill, garlic, and cucumber and season with salt and pepper. Cover sauce with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

2. Prepare the lamb: Put lamb into a baking dish and drizzle with oil. Add the dill, garlic, red chile flakes, and lemon juice. Season lamb generously with salt and pepper and turn lamb to coat with the marinade. Cover dish with plastic wrap and let sit at room temperature for 1 hour.

3. Build a medium-hot charcoal fire in a grill or heat a gas grill to medium-high heat. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook lamb, turning occasionally, until it has reached desired temperature, 4–6 minutes for medium rare. (If using a grill pan, cook, turning occasionally, until three sides of the lamb are browned, about 5 minutes. Transfer to a 450 oven and cook until nearly medium rare, about 3 minutes more.) Transfer lamb to a platter and let rest 5 minutes. Serve lamb with tzatziki sauce.

SERVES 2

Source: Saveur

                                            Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

STILL ONE OF MY FAVORITES

STARTERS

Boston Bibb Salad
Local Blue Cheese, Marinated Grape Tomatoes, Pickled Red Onions, Smoked Bacon and Coriander Dressing  -10

Crispy Chicken Confit
Sweet Corn Salsa, Shaved Brussels, Honey Mustard -10

Pan Seared Diver Scallop and Braised Octopus
Roasted Red Pepper Coulis, Fava Beans, Braised Fennel Vinaigrette  -12

Slow Roasted Lamb Breast
Farro Tabbouleh, Cucumber and Mint Salad, Feta  -11

La Belle Farm’s Foie Gras
Shortbread Crumble, Candied Kumquats, Açaí Berry Gastrique  -15

ENTRÉES

Pineland Farm’s Rib Eye
Copy Cat Potatoes, Broccoli Rabe, Crimini Mushroom Demi Glace, Fried Spaghetti Squash  -38

Pan Fried Veal Paillard
Roasted Fingerling Potatoes, Grapefruit and Arugula Salad, Grated Parmesan, Lemon Aioli  -32

Braised Beef Short Rib
Polenta Caramelata, Oxtail Ragu, English Peas, Baby Carrots, Crispy Parsnips  -34

BBQ Glazed Double Cut Pork Chop
Crispy Pork Belly, Sweet Potato Lasagna, Sautéed Swiss Chard, Cipollini Onions, Bourbon Caramel  -30

Marinated Atlantic Swordfish “Oscar”
Alaskan King Crab, Potato Gnocchi, Green Asparagus, Herb Béarnaise  -36

House Made Fettuccini
Cannellini Bean and Escarole Cassoulet, Heirloom Tomato Jam, Fresh Ricotta   –18

DESSERTS

Brioche Donuts with Caramel Sauce  – 8
Milk Chocolate Bread Pudding, Brownie Ice Cream  - 8
Strawberry and Rhubarb Cobbler, Buttermilk Gelato  – 8