Podcast Video [09:52m]: Download (3944)

Ingredients:

• 2 boxes lasagna pasta

Vegetables:

• 1 med eggplant
• 1 med yellow squash
• 1 med green zucchini
• 1 red bell pepper

Cheese Filling:

• 1 large bag of shredded mozzarella cheese
• 1 large container of ricotta cheese
• 1 egg
• dry parsley

Tomato Sauce:

• See previous “Meatballs and Tomato Sauce” Episode

Method:

Pasta:

1. Bring a large pot of salted water to a boil and add all of the pasta, be sure to stir the pasta to keep it from sticking to one another.
2. When pasta is cooked to al-dente strain some of the water out and add ice to the pot to cool down the pasta.
3. When the pasta is cooled strain and coat with some vegetable oil to keep the pasta from sticking.
4. Place the pasta to the side for later use.

Vegetables:

1. Slice all of the vegetables on a bias about 1/4 inch thick, drizzle with salt and pepper and grill.
2. Be careful not to over cook the vegetables since you will be cooking them in the oven later.

Cheese Filling:

1. In a mixing bowl combine ricotta cheese, egg and dry parsley for color and salt and pepper to taste.
2. Mix well and set aside.

Putting it all together:

1. Cover the bottom of a large baking pan with tomato sauce, then layer the lasagna pasta, ricotta cheese, grilled vegetables finally the mozzarella cheese.
2. Repeat layering until pan is full.
3. Cover the top of your dish with the remaining mozzarella cheese.
4. Cover with foil and place in a 350 degree oven for 45-60 minutes or until hot in the center.
5. When lasagna is almost done remove foil to make cheese on top crispy.

 Podcast Video [07:04m]: Download (3996)

Ingredients:

Meatballs:

• 1/2 lb ground beef
• 2 cloves garlic minced
• 1 small onion minced
• 1 egg
• 1/4 cup italian breadcrumbs
• 1/4 cup milk
• 1 tbsp grated parmesan cheese

Sauce:

• 1 large can tomato puree
• 1 large can tomato sauce
• 5 cloves garlic minced
• 1 large onion minced
• 1 tsp sugar
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh oregano chopped
• 1 tbsp fresh basil chopped

Method:

Meatballs:

1. Place all ingredients in a large bowl and mix well, season with salt and pepper.
2. Roll meatballs into desired size, about 1inch in diameter, and set aside.

Sauce:

1. In a large saucepot saute the onion and garlic until translucent.
2. Add the tomato puree and sauce to the pan and bring to a simmer.
3. If the sauce seems thick add a little water, this will help the sauce from burning as well.
4. Mix in the sugar and season with salt and pepper.
5. Add all of the herbs.
6. Now add in the meatballs being careful not to break them up as you put them in.
7. Turn down the heat so as not to burn the sauce, stir occasionally and let cook for about an hour, or until the meatballs are fully cooked.
8. Serve warm.

 Podcast Video [9:23m]: Download (3397)

Ingredients:

Crepes:

• 4 eggs
• 3 cups milk
• 2 cups flour
• 1/3 cup melted butter
• 1 pinch salt

Cheese Blintz:

• 8oz farmers cheese
• 8oz cream cheese
• 1tsp cinnamon
• 1/4tsp vanilla extract

Strawberry Sauce:

• 2 baskets fresh strawberries
• 1 cup orange juice
• 1/4 cup sugar

Suzette:

• 6 oranges
• 1/2 gallon orange juice
• 1 small bottle grand marnier
• 1/2 cup butter

Method:

Crepes:

1. In a blender mix eggs, milk, flour and salt. Be sure to scrape down the sides to incorporate all of the flour.
2. Set aside and let rest for 30 minutes. After rested whisk in melted butter.
3. To cook the crepes coat a warm non-stick pan with cooking spray, and cover your pan with a thin layer of crepe mix.
4. Cook over medium heat till lightly browned, about 30-45 seconds flip crepe over and finish cooking other side about another 30-45 seconds.
5. Place cooked crepes on a plate and stack crepes on top of one another till all crepes are cooked. Reserve till ready to eat.

Cheese Blintz:

1. In a mixer with the paddle attachment mix all ingredients, taste and adjust seasoning if needed to your liking.
2. Put mix aside until ready for use.

Strawberry Sauce:

1. Remove stem from strawberries and coarsely chop, place in a medium saucepot with orange juice and sugar.
2. Cook for about 20-25 minutes on medium to low heat, sauce should be thick and chunky.

Putting the crepes together:

1. Fill one crepe at a time with some of the cheese mixture and fold in half and in half again.
2. After all crepes are filled, place on a cookie sheet and place in a 300-degree oven just to warm about 3-5 minutes.
3. Remove from oven cover with sauce and serve.

Crepe Suzette:

1. Cut oranges into segments removing the skin and all of the white part.
2. Place about 6 orange segments into a crepe and fold into ¼’s.
3. In a sauté pan add 1Tbsp butter and ¼ cup orange juice bring to a boil and add the filled crepe.
4. Cook until most of liquid is gone then add 1oz of grand marnier.
5. Continue cooking to cook out the alcohol, take off the heat and serve immediately.

 Podcast Video [8:28m]: Download (3774)

This is a great dish that can be a wonderful appetizer or add a vegetable and make a meal out of it. Our garlic shrimp will be served on top of a really tasty red quinoa and topped off with a tangy mango salsa.

Ingredients:

Garlic Shrimp:

• 18 shrimp peeled and de-veined
• 4 cloves of garlic minced
• 2 Tbsp butter
• 1 lemon juice of

Red Quinoa:

• 1 cup red quinoa
• 1 small onion small dice
• 1 carrot small dice
• 2 celery sticks small dice
• 1 garlic clove minced
• 11/2-cup chicken stock
• 11/2-cup water

Mango Salsa:

• 2 Mangoes small dice
• 2 large shallots small dice
• 2 tomatoes small dice
• 1 small bunch of parsley chopped
• 3 limes juice of

Method:

Red Quinoa:

1. In a medium saucepan sauté onions and garlic till translucent, add carrots and celery.
2. Cook till tender and add quinoa, cover with chicken stock and water.
3. Bring to a boil, turn heat down to medium and cook till done, about 25-30 minutes. All of the liquid should be absorbed into the quinoa if it gets dry add more liquid.

Mango Salsa:

1. Add mangoes, shallots, tomatoes and limejuice into a large bowl and mix together.
2. Season with salt and pepper, finish with parsley for color and set aside. This salsa is best served after it has rested for about an hour at room temperature. That allows all of the flavors to blend and come out.

Garlic Shrimp:

1. In a large pan sauté shrimp overt high heat, cook on both sides for about one minute or until cooked through.
2. Add butter and garlic, cook for another minute being careful not to burn the garlic. Finish with lemon juice and serve.

 Podcast Video [9:51m]: Download (3528)

Today we have a really great dish for you. We will be making a poached Atlantic salmon which we will be serving with green beans, a wonderful jasmine rice, and top everything off with a fantastic Bernaise sauce. Bernaise sauce is simply a hollandaise with an addition of fresh tarragon. We’ll show you how to take a simple dish of salmon and rice and turn it into something truly special with the addition of a rich flavorful Bernaise sauce.

Ingredients:

• 2 6oz portions of salmon skin-off

Poaching Liquid:

• 1 med white onion cut in half
• 1 lemon juice of
• 2 carrots peeled and cut into large dice
• 1 cup white wine
• 1 tsp whole black pepper corns
• 1 bunch fresh thyme

Jasmine Rice:

• 1 med white onion small dice
• 2 garlic cloves minced
• 1/2 cup jasmine rice
• 1-1/2 cups chicken stock

Green Beans:

• 1 small bag frozen green beans
• 1 tbsp un-salted butter

Bernaise:

• 4 large egg yolks
• 1 bunch tarragon
• 1/2 cup white vinegar
• 4 ea. whole black peppercorns
• 1/2 pound un-salted butter
• 2 shallots minced
• 1 lemon juice of

Directions:

Poaching liquid:

1. Add all ingredients to a medium sized pot and bring to a boil.
2. Boil for about twenty minutes then reduce to a simmer.

Jasmine Rice:

1. Sautee onion and garlic in oil until translucent
2. Add the jasmine rice and mix in very well
3. Add the chicken stock and bring to a boil. Reduce to simmer.
4. Cook till soft or until all the liquid is absorbed into the rice about 20-25 minutes.

Green Beans:

1. Melt the butter in a saucepan and add the frozen green beans, stir occasionally.
2. Season with salt and pepper and serve when warm.

Bernaise Sauce:

1. In one pot melt the butter and set aside.
2. In another pot, place the vinegar, peppercorns, and 2 sprigs of tarragon and reduce till dry.
3. Fill another pot half way with water and place over medium heat. In a bowl large enough to cover that pot place the four egg yolks. You are creating a double boiler. Whisk the eggs over the hot water cooking the eggs trying not to scramble them. You can remove the bowl from the heat when your arm gets tired and then continue once rested. Make sure that you whisk constantly to cook the eggs evenly; once they are cooked enough they will be thick and creamy.
4. Now strain the vinegar reduction into the eggs, stirring constantly so as not to scramble the eggs. If your eggs get a little runny cook them a bit more over the water bringing them back to a desired thickness.
5. Remove your bowl from the heat and begin to pour the melted butter into the bowl. You might need someone to help on this or just get your bowl in a spot that it will not move. Pour the melted butter into the bowl very slowly while whisking constantly. You are making an emulsification; this brings two liquids together that normally don’t like each other.
6. Once all of the butter is mixed in with the eggs chop up the tarragon and add it to the bowl.
7. Season with salt and pepper and add the juice of one lemon. This sauce must be kept somewhere warm and used as soon as possible. If the sauce gets either to hot or cold it will break, to fix a broken bernaise just add a little hot water to the sauce while mixing constantly.

Poached Salmon

1. Gently slide salmon into court bouillon
2. Liquid should be approximately 180 degrees F.
3. Cook for 3-5 minutes