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Following are recipes from some of the sessions:

Risotto

by: Master Chef Ken Arnone

What You’ll Need:
For the rice, a flat-bottomed pan with straight sides (and a lid)—this will allow the risotto to cook evenly. For the stock, a medium sized saucepan will do, preferably with a lid so that the liquid reaches boiling point as quickly as possible and retains its heat as the stock waits its turn to be added to the rice. Finally, a wooden spoon for providing a very occasional stir, the material being important because metal would be more likely to damage the grains of rice, and a ladle for transferring the stock into the skillet.

Ingredients:
1 oz. Extra virgin olive oil
½ c. Onion, minced
1 lb. Carnaroli rice or Arborio rice
¼ c. Dry white wine, optional
1½ qt. Chicken stock, hot—keep it simmering throughout process
as needed—salt and freshly ground pepper

Method:

1. In a medium rondeau (flat bottomed, straight sided pan), heat oil over low flame. Add onion and sweat, covered, until tender (no color).

2. Add rice and toast lightly with no color adding, then add the wine and cook until dry.

3. Add one or two ladles of the stock, which will begin to be absorbed by the rice. Cook the rice at a gentle simmer. Each time the liquid content begins to disappear, replenish with further stock.

4. After about 20 minutes, taste the rice to check whether it has the acquired the right consistency and bite on the tooth. If a little more cooking is required, simply add a little more stock.

To prevent sticking, it is acceptable to stir the risotto once or twice but don't overdo it, otherwise the spoon will damage the grains, releasing too much of the starch and leaving you with stodgy risotto.

3 Recipes from Ravishing Radish Catering

by: Lisbet Larsen Mielke '90

Chicken Saltimbocca Roulade

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Yield: 25 slices

Ingredients:

2# boneless, skinless chicken breasts
3 oz. fontina
3 oz. prosciutto
1 bunch sage leaves
½ c. extra virgin olive oil
Pepper to taste

On a cutting board, lay out plastic wrap. Lay each breast on the wrap and cover again with plastic. Using a mallet, pound each breast thoroughly until flattened. Set aside. Once all of the breasts are pounded, you are ready to stuff them.

Place breast right side down and layer fontina cheese, prosciutto & sage leaves in the middle of each breast. Roll from the bottom up like a jelly roll. Brown on all sides in a sauté pan and bake at 425º F for 20-30 minutes or until thermometer reaches 165º F.

Let rest and slice diagonally and garnish with chopped Italian parsley before serving.

Stuffed Baked Brie en Croute

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(Serve with crackers or sliced breads)

Yield: 20-25

Ingredients:

1 Sheet Puff Pastry (9”x9”)
2# wheel of Brie
1 Egg, beaten
½ c. apricot Preserves
½ C. Pistachios *Chopped
½ c. Dried Cranberries

Defrost puff pastry sheet and roll out on a flat surface, with plenty of flour covering. In a cuisinart, combine preserves, nuts and cranberries into a paste. Slice brie in half horizontally. Split brie and cover bottom layer with paste. Place top on brie and place brie in center of puff pastry and pull sides up to cover. Brush egg over the top and freeze for at least 1 hour.

When ready to cook, preheat over to 450º F and heat until nice and puffed and slightly brown, about 20 minutes. Cool and serve.

Fresh Rolls with Sweet Chili Sauce

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Yield: 8-10

Ingredients:

12 Spring Roll Wrappers
1 package rice noodles
3 carrots, cut into thin strips (julienned)
1 red pepper, cut into thin strips (julienned)
1 bunch cilantro
1 package spicy sprouts
2 c. red cabbage – chopped
1 bunch mint
1 bottle sweet chili sauce

In a frying pan or shallow dish, place hot water and add one fresh roll wrapper. Let stand for about 30 seconds until soft and pliable. Add another wrapper to water. On a flat surface, lay the wrapper on a clean towel and pat dry. Layer herbs, veggies & noodles and roll tightly like a burrito, tucking in the ends. Let stand for about 5-10 minutes and slice on a diagonal. Serve with sweet chili sauce. Can be rolled and sliced up to 4 hours before serving.

Sushi Demonstration

by: Casey Tomlinson and Javier Alejandro

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Sushi Station Components

Maki-Su Bamboo Roller
Wasabi
Sesame Seeds, Toasted
Temi-zu Dipping Water (90% Water & 10% Vinegar)
Nori
Gari (Pickled Ginger)
Wet Towel
Chopsticks
Tsuma Garnish (Daikon Strings) Optional

Sushi Vinegar

1 ½ c. Rice vinegar
1 ½ c. sugar
½ c. sea or kosher salt
4” piece kombu (seaweed)

Boil the vinegar dressing ingredients together until sugar and salt are dissolved. Remove the Kombu and cool the mixture to room temperature. Sushi vinegar can be made ahead and kept for weeks at room temperature.

Japanese Rice

4 pounds raw Sticky Rice (before rinsing) You can use Calrose/Botan/Nishiki rice.
5-6 cups of water, depending on method of preparation (rice cooker/steamer/pot)

Rinse raw rice 6 times in cold tap water. Drain raw rice. Add rice, 3 c. water to 4” half pan. Cover. Steam for 20 minutes.

Let the rice rest for 20-30 minutes. Fluff out rice into a clean large pan or bowl.

When rice has cooled to room temperature (98.6ºF) sprinkle the Sushi Vinegar on top of the rice while turning rice over to mix. Being careful not to over-stir the rice and break up the grains, continue to coat the rice with the vinegar mixture. Cover with a towel wetted with Temi-zu to keep the rice moist.

California Roll

3 c. Sushi Rice
5 Nori half-sheets
4oz. imitation or real crab
1 avodado, sliced into strips
1 tbls. Sesame seeds
2 Japanese or Hothouse cucumber, seeds removed, sliced into long strips
1-2 tbls. Mayonnaise (optional)

Place a nori sheet on top of a bamboo mat (maki-su). Spread a thin layer of sushi rice on top of the nori sheet, leaving 1/2 inch at one side. Sprinkle sesame seeds on top of the sushi rice. Flip over so the nori is facing up. Place the crab across the middle of the row and add on the avocado and cucumber. Roll up the maki-su, pressing forward to shape the sushi roll.

Spicy Tuna Roll

2 c. sushi rice
8 nori half sheets
½ tbls. Sesame seeds
½ pound sushi grade raw tuna
2 tbls. Mayonnaise
2 tbls. Sriracha sauce

Chop tuna and mix with mayonnaise and Sriracha sauce.

Place a nori sheet on top of a bamboo mat (maki-su). Spread a thin layer of sushi rice on top of the nori sheet, leaving 1/2 inch at one side. Sprinkle sesame seeds on top of the sushi rice. Place 3 tbls of the tuna mixture lengthwise on the rice. Roll up the maki-su, pressing forward to shape the sushi roll.

My Favorite Falafel

 by: Anthony McGinnis & Erick Swenson

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1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.