This week I wanted to share with you my shrimp salad. Made with mixed greens, cucumber, tomato, avocado and edible flowers. The dressing was made by taking the liquid I used to cook the shrimp, blended a tomato and 1/4 cup of olive oil, and finally let chill until serve.
This was one of the dishes made for a recent couple who enjoyed a night in for their first anniversary!
If you know a couple coming up on their first or fiftieth anniversary I would love the opportunity to cook an elegant meal for them.
Hello reader’s today I am just sharing photos from two recent events!
In order from left to right, by row we have:
Roasted red pepper hummus cucumber cups
Roasted eggplant and tahini stuffed baby bella’s
Pears baked in honey, rosemary and goat cheese
The full table set for that event.
Beers used to create the dishes for our paired dinner with Flying Dreams Brewery.
Ceviche paired with a saison
Marinated and grilled stuffed portabella with corn and tofu.
Per usual I was unable to get photos of all the food at the event, but we also served a stout chocolate mousse, and grilled/roast beef sandwiches with spinach and garlic aioli at the beer pairing event.
Over the next few weeks I will be sharing with you amazing vegetarian recipes that will take a creative spin on some classics.
The first recipe I have for you I actually made for a client last week and it was yummy! Slightly time consuming in the beginning, but worth the effort.
Here is what you will need:
1 small container of ricotta
10 basil leaves
1 can crushed tomato
1 tbsp. minced garlic
1 cup of shiraz
Before anything, make your tomato sauce. Take the crushed tomato and pour it into a pot on medium high, add garlic and shiraz season with salt and pepper let boil. Once it boils reduce to a simmer for about 10 mins until slightly reduced and turn off heat.
First you will need about 6 zucchini’s, your choice of green or yellow (aka summer squash).
Next cut them into medium thick strips. You should be able to get about 5 strips out of each zucchini.
Now, toss the strips in a bowl with a splash of olive oil, salt and pepper.
After the strips are seasoned, place them in a hot pan and cook on each side for about 2 mins. Flip only once. You want them soft to stuff and roll but firm enough so they don not fall apart.
Cook off all the strips and let them cool, once they are cooled you can stuff them and roll them up. I used ricotta and basil ( but here is a good place to insert your own creative twist)
After you have made your rolls, get a baking pan and pour sauce on the bottom.
Place your rolls on top of the sauce and sprinkle extra cheese on top.
This week has been very busy in a positive way and I hope for all of you as well. I would like to let you all know that a winter menu has been created for customers looking to use my private chef service for upcoming birthdays, anniversaries, special occasions for parties of under 10 people.
If you are interested in viewing the winter menu or have any questions about private chef services, please feel free to contact me!
French toast, a staple at the breakfast/brunch scene and receives other flavors very well. This particular style of French toast was designed to be tart and sweet. To accomplish that I took texas toast with cranberry relish cream cheese filling, using the cranberry relish recipe from a previous post.