Vegan Mushroom Barlotto

6 oz Smoked Barley Prep
1 tbsp Canola/Olive Oil Blend
1 tsp Garlic, chopped
1 ½ oz Mushroom, oven roasted and chopped
1 fl oz Riesling Wine
2 fl oz Rich Vegetable Stock
1 oz soft Vegan Cheese
Salt & Pepper to taste

Saute garlic in oil till golden. Deglaze pan with Riesling. Add mushrooms, cooked barley and vegetable stock. Cook, stirring constantly until heated through. Add cheese and stir over heat until melted and incorporated. Season to taste with salt & pepper.

Makes 1 portion

Smoked Barley Prep – (smoking is optional)

1 cup Barley
4 cups Water
1 tsp Kosher Salt

Place barley on a sheet pan and smoke for 30 minutes. Place smoked barley in a sauce pot, add water and salt and cook until tender. Drain.

Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Sweet Corn, Tomato-Brioche Bread Pudding

12 oz Brioche
1 pound diced Local Tomatoes
1 ear Sweet Corn (3/4 cup)
1/2 pound Butter
1 oz fine chopped Garlic
1 cup Heavy Whipping Cream
Salt & Pepper to taste
4 chopped Green Onions
1/2 oz Fresh Basil Chiffonade

Cut bread into one inch cubes and roast in a 350 degree oven until brown and crunchy. Cut corn off the cob and set aside. Melt one tablespoon of butter in a sauté pan and cook garlic until golden. Melt remaining butter in a fresh pan, add tomatoes and corn and cook for about 5 minutes. Add cream, salt and pepper and bring to a boil. Add green onions and basil and cook for two minutes. Place roasted bread cubes in a large bowl. Pour tomato-corn mixture over bread and toss gently to coat. Allow bread mixture to sit for 15 minutes.

Makes – 40 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Brussels Spouts

1 gallon Water
1/8 cup Salt
1 pound Brussels Sprouts (cleaned)
1 Lemon (cut in half)
1/4 pound Butter
2 tsp Salt

Pre-heat oven to 375 degrees. Bring water and 1/8 cup salt to a simmer in large pot over medium high heat. Add sprouts and juice from 1/2 lemon. Cook 10-12 minutes. Remove and immediately place in ice water to stop cooking process. Once sprouts are completely cooled strain in a colander. Place sprouts in roasting pan and add butter, salt and juice from 1/2 of a lemon. Place in 375 degree oven and roast 25-30 minutes or until just tender.

Makes – 1 pound

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Flatbread – Bacon, Onion, Emmentaler

3 oz Yellow Onions, chopped
1 tbsp Butter
1 ¼ oz Mascarpone Cheese
1 ½ oz Emmentaler Cheese, grated
1 ½ oz cooked Bacon Lardons
Pepper to taste
1 Par-Cooked Dough about 5 inches x 12 inches.

Par cook pizza dough and allow to cool. Sauté onions in butter till soft, but not brown.  Cook slab bacon and slice into lardons. Spread mascarpone cheese evenly over par cooked dough. Evenly distribute onions, bacon and grated Emmentaler. Bake in 350 degree oven until bacon crisps and onions are lightly browned. Remove from oven and garnish with freshly ground pepper.

Makes 1 individual flatbread

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Strawberry Bibb Salad + Rhubarb Vinaigrette

3 oz Bibb Lettuce
1 oz Rhubarb Vinaigrette
2 oz Sliced Strawberries
1/2 oz Roasted Pecan Halves
1 oz crumbled Farmer’s Cheese

Toss Bibb lettuce in vinaigrette and place in a cold serving bowl. Sprinkle strawberries, pecans and cheese over top.

Makes – 1 serving

Rhubarb Vinaigrette

1 tsp Canola Oil
3 oz chopped Rhubarb
1/8 oz chopped Garlic
1/8 tsp chopped Shallots
2.5 oz White Balsamic Vinegar
2.5 oz Red Wine Vinegar
1.5 oz Raw Sugar
6 oz Canola/ Olive Oil Blend
1/4 tsp Salt

To a sauté pan add butter and heat. Add rhubarb, garlic and shallots, and sauté till tender. Add vinegars and sugar and reduce by 1/4. Place into a blender and puree. Slowly drizzle in oil and finish with salt.

Makes – 12 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Preserved Lemons

9 Lemons
5 cups Kosher Salt
2 quarts Lemon Juice
1 cup Extra Virgin Olive Oil

Wash lemons thoroughly. Cut a criss-cross in the top of each lemon, cutting about half way through the body of the lemon.Line the bottom of an airtight container with a thick layer of salt.Place lemons cut side down into the salt. Completely cover lemons with salt.Slowly add lemon juice to saturate the lemon/salt mixture.Top with any remaining salt.Slowly pour olive oil onto the top.Store in a cool dry place for 4-6 weeks. Makes – 9 lemons

All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Onion Soup

2 tbsp Olive Oil
6 Yellow Onions, sliced
2 tbsp Butter
1 clove Garlic, chopped
1 tsp Fresh Thyme
½ Bay Leaf
1 ½ tsp Salt
¼ tsp Pepper
2 fl oz White Wine
2 fl oz Port Wine
4 cups Chicken Broth
4 slices Bread, sliced
½ inch thick Baguette
2 cups Emmentaler Cheese, grated (or your favorite Swiss)

Heat oil over medium high heat in a heavy bottom pot. Add onions and toss to coat with oil. Sauté until rich golden brown, stirring frequently. Add butter, garlic, thyme, bay leaf, salt and pepper and allow to simmer for 10 minutes. Increase heat to high and add white wine. Cook until reduced by half. Add port wine and chicken broth and simmer at medium heat for 20 minutes. Remove from heat and discard the bay leaf. Toast 4 slices of baguette until crispy. Ladle 8 ounces of onions and broth into four oven proof bowls or crocks. Float a slice of toasted baguette in each bowl. Top each with ½ cup of grated cheese. Place in oven under broiler until cheese is golden brown.

Serves – 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Carrot and Roasted Corn Salad + Honey Lemon-Cumin Vinaigrette

1 oz Spring Mix Lettuce
2 ½ oz Carrots, julienned
2 ½ oz Roasted Corn off the Cob
¼ cup Honey Lemon-Cumin Vinaigrette
1 oz Cottage Cheese
Salt to taste

In a mixing bowl, combine spring mix, carrots, corn, salt and vinaigrette; toss. Place in a chilled salad bowl and top with cottage cheese.

Serves 1

Honey Lemon-Cumin Vinaigrette

10 Lemons, cut into quarters
3 tbsp Sugar
3 tbsp Canola/Olive Oil Blend
½ Leek, sliced
¾ cup Lemon Juice
6 ½ tbsp Honey
½ cup White Wine Vinegar
Kosher Salt to taste
2 tsp Fresh Chives, finely diced
5 tsp Fresh Thyme, finely chopped
¼ cup Ground Cumin, toasted in a sauté pan until fragrant
24 fl oz Canola/Olive Oil Blend

Toss together quartered lemons, sugar, 3 tablespoons oil and leeks. Spread on a sheet tray and roast at 375 degrees for 15 minutes. Remove from oven and mixture through a sieve, reserving juice and discarding solids. In a container, combine roasted lemon juice, fresh lemon juice, honey, vinegar, salt to taste, herbs and cumin. Using a stick mixer, very slowly add 24 fluid ounces of oil to the lemon-herb mixture (stream of oil should be no larger than a pencil).

Makes 5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Vegetable Filled Brick Dough Cigar

16 Brick Dough Sheets
13 oz chopped Spring Onions
13 oz shredded Carrots
13 oz shredded Fennel
1 oz chopped Garlic
1 oz chopped Basil
16 oz grated Parrano Cheese
1 Egg White

In a bowl, combine well spring onions, carrots, fennel, garlic and basil. To each brick dough sheet, add 2 ½ ounces of vegetable mix and 1 ounce of grated cheese. Roll brick dough over mix into a cigar shape. Use egg white to seal the edge closed on the cigar. Fry cigars until golden and serve with Herbed Crème Fraiche Dipping Sauce.

Makes – 16 cigars

Herbed Crème Fraiche Dipping Sauce

2 cups Mayonnaise, extra heavy
2 cups Crème Fraiche
2 tbsp chopped Fresh Rosemary
2 tbsp chopped Fresh Thyme
2 tbsp chopped Fresh Chives
1 ½ tsp Salt
1 fl oz Dijon mustard
1/4 cup White Balsamic Vinegar
2 tbsp minced Shallots
2 tbsp chopped Fresh Tarragon
2 tbsp Honey
1/2 cup Canola/Olive Oil Blend

Add first six ingredients to a large mixing bowl. Blend with a wire whisk until ingredients are evenly distributed. Set aside. To a blender add mustard, vinegar and shallots and blend well. Add tarragon. Add honey. Add oil in a slow steady stream until combined. Fold into mayonnaise mixture in large mixing bowl. Taste and adjust seasoning with salt & pepper.

Makes – 5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Peach Bruschetta Relish

8 ounces diced peaches
¼ teaspoon chopped garlic
¼ ounce chopped fresh basil
¼ cup white balsamic vinegar
1 cup extra virgin olive oil
3 ounces diced apple wood smoked bacon

Combine peaches, garlic, onion, basil, vinegar and olive oil in a bowl, place in the refrigerator and let sit for 30 minutes.  Meanwhile sauté diced bacon, remove from pan and allow to drain. After 30 minutes, strain the juice from the relish and toss in the diced bacon.

Makes – 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.