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Continue stirring to dry the dough and until a film begins to form on the bottom of the pan, and the dough forms one solid mass when shaken from side to side in pot

Transfer the dough to a stand mixer with a paddle attachment, and begin running at medium speed

Remove one egg from the shell and add to the dough, blend in completely

Continue adding each egg after the previous egg has been combined. YOU MAY FIND THAT ALL THE EGGS MAY NOT BE USED

The paste will be very thick and shiny with thick threads pulling away from the bowl but still attached.

Blanch and refresh asparagus. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the asparagus in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Chop fine

Mix cheeses and asparagus into pate au chou

Pipe or spoon the mixture onto parchment lined baking sheet. Each puff should be size of a 1/2 dollar and about 3/4 inch high.

Combine the egg and water to create an egg wash. Beginning at the base of each puff, brush the egg wash up to the top and around all sides

Place in a 400° oven for 10 minutes, reduce the temperature to 375° for 10 minutes, reduce temperature to 350° for 5 minutes. Serve hot.

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Avocado Basil Dressing

Recipe By: Chris Koch Serving Size : 8

Categories : C -- American - CA Dressings / Salad

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1/3 Lb Soft Tofu

1 Ea Avocado

1/2 C Water

1/4 C Olive Oil

1/4 C Light Miso

2 Tbsp Brown Rice Vinegar

1 Tbsp Lemon Juice

2 Tbsp Onion -- minced

1 Clove Garlic -- minced

1/4 C Fresh Basil -- minced

Bring water to simmer, add tofu for 2 minutes, drain, rinse in cool water, and drain again.

In a blender or food processor, combine tofu, avocado, water, oil, miso, rice vinegar, lemon juice, onion and garlic. Purée until smooth.

Transfer to bowl and stir in basil.

Serve mixed with greens or as a dip.

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BBQ - Espresso BBQ Sauce

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- American - CA Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons extra virgin olive oil

4 tablespoons garlic -- minced

1 cup cider vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups honey

1/2 cup espresso coffee

salt and pepper to taste

In heavy pan, heat oil and sauté garlic until lightly browned

Whisk in other ingredients, and simmer for 10 minutes.

Yield: "6 cups"

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Blue Tidal wave Sorbet

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - CA Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C Water

2 Oz Sugar

4 Oz Lemonade, Frozen Concentrate

5 Tbsp Vodka

3 Tbsp Blue Curacao

In a pot, combine the water and sugar. Stir over medium heat until sugar dissolves

Remove from heat and add the concentrate. Add the vodka and curacao and chill until cold

Process in ice cream maker and transfer to storage container and freeze.

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Brie Papaya And Onion Quesadillas

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

1/2 Ea Onion -- thinly sliced

2 Ea Jalapeno -- minced

8 Ea Tortillas

8 Oz Brie -- diced

1/2 C Cilantro -- chopped

1/2 Ea Papaya -- peeled and sliced

Red And Green Fire Salsa

Heat the oil in a sauté pan and sauté onions until lightly browned, remove to bowl.

Mince the jalapenos. To reduce the heat, remove the seeds and pith inside the pepper

Arrange tortilla on parchment

Remove the rind from the brie - discard rind - and dice cheese. Place brie, followed by cilantro, papaya and onion mixture and minced jalapeno. Top with another tortilla.

Bake at 425 for 8 minutes or grill to brown on both sides.

Serve with salsa

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Californian Thai Crab soup

Recipe By: Chris Koch

Serving Size : 7

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound bacon -- diced

1 cup onions -- diced

1 tablespoon garlic -- minced

1 cup russet potates -- peeled and diced

1 tablespoon jalapeno peppers -- minced

2 cups tomatoes -- seeded and diced

1 teaspoon kosher salt

1/2 teaspoon crushed red peppers

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

3 cups chicken stock

4 cups fresh spinach -- chopped

8 ounces Dungeness crab meat -- or blue

1 cup canned coconut milk

7 tablespoons scallions -- sliced

1 each lime -- wedges

In heavy pot, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 2 tablespoons of drippings.

Add the onions and garlic and cook for 3 minutes, stirring. Add the potatoes, jalapeno, tomatoes and seasoning. Cook over medium heat, stirring often for 5 minutes.

Add the stock, bring to boil, reduce to simmer for 10 minutes

Stir in the spinach, crab, coconut milk, simmer for 5 minutes.

Ladle into bowls, garnish with scallions and bacon, squeeze juice from lime wedge over.

Yield: "7 cups"

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Chicken terrine with macadamia Nuts

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- American - CA Charcuturie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each chickens -- 3.5-4# each

1 cup milk

4 cloves garlic

1 cup macadamia nut -- toasted

1/2 bunch fresh basil -- chopped

1 teaspoon fresh thyme

1 each lemon -- zested

2 tablespoons salt

2 teaspoons ground black pepper

Place milk and garlic in a very small saucepan , bring to boil, reduce to simmer for 20 minutes. Remove to cool and mash into paste

The skin of the chicken needs to be removed in one large piece. Remove them wings where they meet the body. Slice through the skin all aroung the ends of each of the legs to reveal the bone all around. Place the chickens on breast side. With a very sharp knife, make a slice through the skin down the whole length of the backbone. Work your fingers under the skin on both sides of the cut and work all around the bird to remove the skin intact and save.

Debone the chicken and dice meat into 1/2" pieces.

Preheat oven to 350°

Add the diced chicken to the bowl of milk/garlic paste as well as all the other ingredients and mix well

Line a terrine mold with the skin, allowing for overhang all around. The overhang will be folded over the top onced filled.

Fill the terrine with the chicken mix and tamp down to remove any air pockets

Fold skin over to completely enclose the mixture and cover the terrine with the lid, or with a double layer of foil.

The terrine will be baked in a water bath. Baking in a water bath helps to cook items more effectively. Place the terrine into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height. Bake to internal temperature of 165° ~1 hour

Remove the terrine from the water bath and let cool. Remove the terrine from the mold and wrap in plastic wrap and then return to the mold

Cut a piece of cardboard to just fit into the terrine and place on top. Place the terrine on a sheet tray, weight the cardboard down with cans of food from the pantry or other objects and refrigerate overnight.

After pressing, the terrine may be sliced and served cold.

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Chipotle-Lime Broth with Chicken and Pumpkin

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- American - SW

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small pumpkin or acorn squash

2 tablespoons olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 quarts chicken stock

1 whole chilpolte in adobo -- chopped, store remainder of can

1 1/2 cups corn

1 1/2 cups black beans, cooked

2 cups chicken, grilled -- chopped

3 tablespoons lime juice

1/2 cup cilantro -- chopped

1 each avocado -- sliced

Preheat the oven to 400°

Halve the squash or pumpkin and remove the seeds. Coat the cut side with oil and place cut side down in baking dish or lipped tray. Roast pumpkin/squash at 400° for approx. 20 minutes. When cool enough to handle, remove skin and roughly mash flesh

In a heavy soup pot, heat the oil and sauté the onions until golden, add the garlic and cook for 2 minutes. Add the stock to the pot and bring to a boil. Add the chilies and cook for 2 minutes.

Add the squash, corn and beans. Simmer for 10 minutes

Add the grilled chicken and heat through

Add the lime juice, cilantro and season with salt and pepper

Garnish with avocado

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Chocolate Hazel Nut Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 12

Categories : C -- American - CA Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons hazelnuts -- toasted and ground

1/2 cup chocolate chips

2 cups cream

2 cups half and half

4 tablespoons instant coffee

2 each egg yolk

1 cup sugar

1 teaspoon vanilla

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved. Grind the hazelnuts place in a container and place in the freezer.

In a saucepan over medium high heat, combine the dairy products, coffee and chocolate. Heat and stir until chocolate is melted.

Whisk the yolk and sugar together until light and fluffy.

Stir the chocolate mix into the eggs, add the vanilla and chill.

Prepare the machine. add chilled mix and operate per manufactures directions. After 15-20 minutes -- once the mix begins to freeze, add nuts.

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Cinnamon Spiced Duck With Sweet Sour Shallots

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Game

Entree, Poultry Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Shallot -- thinly sliced

1 cup Sherry Vinegar

1/2 cup Light Brown Sugar

1 cup Olive Oil

2 tablespoons Cinnamon

4 each Duck Breasts -- cleaned

8 cups Spring Mix

Combine the shallots, vinegar and sugar in a non-reactive saucepan . Over medium heat, bring to boil, reduce to simmer, partially cover and cook for 30 minutes. Place the sweet and sour shallots in a bowl and set aside.

In a bowl, combine the olive oil and cinnamon. Whisk together, add duck, turn to coat. Cover and marinate for at least 4 hours and as long as 24 hours

Remove the duck and drain off excess marinade. Heat a skillet or sauté pan over high heat and begin cooking the breast on fat side until crispy, turn over and finish in a 400° oven for about 10 minutes or to med rare.

Slice and serve over spring mix with shallots on top

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Coconut Barbecued Ribs

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Pork

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 racks Pork Ribs

1 C Coconut Milk

1/2 C Fresh Cilantro -- chopped

1/2 C Brown Sugar

1/4 C Soy Sauce

4 Cloves Garlic -- minced

2 Tbsp Ginger Root -- minced

2 Stalks Lemon Grass -- chopped finely

1 Tsp Salt

This is a two day recipe. We partially cook the ribs the marinate them overnight.

Preheat the oven. Place the ribs on a rack in roasting pan or baking sheet tray. Add enough water to cover the bottom of the pan and roast the ribs over water for 20 minutes at 350°. Remove and cut each rack into 4 pieces of 3 ribs each. Place in bowl.

Mix all other ingredients in processor until smooth

Pour over ribs, refrigerate over night

Finish cooking on the grill and baste with marinade

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Coconut mango mousse

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Each Eggs -- Separated

2 Ounces Malibu Rum

2 Tablespoons Lime juice

1 Teaspoon Vanilla extract

4 Ounces Milk

2 Ounces Cream of coconut

2 Tablespoons Gelatin

10 Ounces Sugar

12 Ounces Purée mango

8 Ounces Heavy cream

7 Ounces Grated coconut

1/4 Teaspoon Salt

In a double boiler over barely simmering water, beat egg yokes, rum and lime juice until foamy

Whisk in the sugar, vanilla and salt. Change to wooden spoon or rubber spatula and cook until slightly thickened. Remove for the heat

In a small saucepan, heat the milk and cream of coconut and stir until dissolved, cool slightly

Whisk in the gelatin and dissolve. Pour this milk/gelatin mixture into egg mixture, add the pureed Mango, stir and allow to cool for 20 minutes

In separate bowls whip the egg whites and the cream. To better incorporate a lighter substance into a heavier substance such as mousse or soufflé, begin by whipping a small portion of the lighter into the heavier before folding. Use about 1/4 of the whipped cream or egg white and whisk in completely. Then, fold in the remaining cream or whites 1/3 at a time. Whisk then Fold the whipped cream into the mango mixture, and then whisk and fold in the egg whites

Fold in 1/2 of the grated coconut

Prepare six, 6 oz. soufflé cups with parchment collars. To prepare the collars, cut parchment paper into strips 2 inches taller then the soufflé cups and long enough to wrap around the cups with some excess. Wrap the cups with the strips of paper and secure with masking tape.

Pour mousse into prepared cups and chill until firm. Sprinkle tops with remaining coconut and remove collars

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Cool Cucumber Dressing

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Cucumber -- peel, seed, dice small

1 cup Plum Tomatoes -- peel, seed, dice small

1/2 tablespoon Shallot -- minced

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/8 teaspoon Black Pepper

1 1/2 fluid ounces Champagne Wine Vinegar

1/2 tablespoon Fresh Parsley -- minced

1/2 tablespoon Fresh Cilantro -- minced

1/2 teaspoon Salt

1/2 tablespoon Lime Juice

6 fluid ounces Sour Cream

2 fluid ounces Mayonnaise

Set aside 1/2 of the tomatoes and cucumbers

Place all the other ingredients into the blender and puree. Pour into bowl.

Add reserved tomatoes and cucumbers, stir to combine.

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Crab And Red Pepper Bisque

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

1 cup Onion -- minced

1 cup Celery -- minced

1 cup Red Bell Pepper -- minced

1/4 tablespoon Old Bay

1 quart Crab / Shrimp Stock

1/3 cup Potato -- diced

1/3 cup Half And Half

12 ounces Crab Meat

In a soup pot, melt the butter over medium heat and cook the onions for 5 minutes. Add the celery and peppers. Cook for 5 minutes more

Add the Old Bay seasoning and cook for 10 minutes more

Add the stock and diced potato. Bring to a boil, reduce to simmer for 30 minutes

Purée the soup in batches in a blender

Return the soup to the pan and adjust the seasoning

Portion the crab into bowls, ladle in bisque

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Crab Louis

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Salads Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 C Chili Sauce

1 Tbsp Onion -- grated

1 Dash Hot pepper sauce

1/3 C Heavy Cream

1 C Mayonnaise

16 Oz Lump Crabmeat -- cleaned

S/P

2 Ea Avocado

1 Ea Lemon

1 Head Leaf Lettuce

2 Ea Tomato -- wedges

In a small mixing bowl, blend the chili sauce, grated onion, hot sauce, heavy cream and mayo.

Add the crab meat and fold to combine. Season with salt and pepper

Split the avocado and remove the seed. Carefully remove the flesh from the skin and slice. Drizzle with lemon juice to keep the avocado from browning

Clean and place lettuce leaves on a plate. Portion the crab mix on lettuce, garnish with tomato wedges and avocado slices.

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Crab Louis Cucumber Cups

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each English Cucumber

1/4 cup mayonnaise

1/4 cup cream cheese -- softened

2 tablespoons ketchup

2 teaspoons sambel oelek -- or garlic chili sauce

1 teaspoon Worcestershire sauce

12 ounces jumbo lump crabmeat

1/2 cup red bell pepper -- diced

1/4 cup fresh chives -- minced

1 teaspoon lemon zest

6 each cherry tomato -- sliced

Use a channeler or peeler to remove a few strips around each cucumber. Cut the cucumbers into 3/4-1" slices. Use a melon baller to remove the seeds to create a cup.

Mix together all the other ingredients except the cherry tomato slices.

Fill each cup with the crab mixture. Garnish with slices of cherry tomato.

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Crab Stuffed Jalapeno Fritters

Recipe By: Chris Koch Chris Koch

Serving Size : 24

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Jalapeno -- sliced lengthwise,

4 Oz Crabmeat -- cleaned well

1/2 Ea Red Onion -- minced

1/2 Ea Green Bell Pepper -- minced

2 Oz Mayonnaise

3 Oz Flour

6 Oz Good Beer

4 ounces flour for dredging

1/2 Ea Avocado -- diced

4 Oz Red And Green Fire Salsa

2 Tbsp Mayonnaise

Clean the jalapenos. Remove the stem and slice in 1/2 lengthwise. Remove the seed and the pith. Place in pan, cover with water, bring to boil, drain, repeat. Drain and dry.

Combine the crabmeat, onion, bell peppers and mayo. Season with salt and pepper

Fill each jalapeno 1/2 with the crab mix, compress

In a mixing bowl, whisk the flour and beer, let stand for 30 minutes

Dredge the filled jalapeno chilies in flour, dip in batter, deep fry until brown

Mix avocado, salsa and mayo into sauce, serve on side.

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Cucumber Salad With Orange And Mint

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Cucumber -- peel, seed, dice

1/4 each Red Onion -- julienned

1 each Red Bell Pepper -- julienned

1 small can Mandarin Oranges

1 each Oranges -- zested and juice

1 each Lemon -- zested and juice

1 tablespoon Sugar

1 tablespoon Fresh Mint

1 tablespoon Fresh Parsley -- minced

1/2 cup Olive Oil

5 ounces baby spinach

Prepare the vegetables and place into a large bowl

Whisk the citrus juice and the zest, add the sugar, mint and parsley

Whisk in the oil

Add the dressing to the vegetables and stir to combine

Serve over a bed of baby spinach

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Curried Crab In Belgian Endive

Recipe By: Chris Koch Chris Koch

Serving Size : 14

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fluid ounce Mayonnaise

1 tablespoon Celery -- minced

1 tablespoon Onion -- minced

1/2 teaspoon Curry Powder

4 ounces Lump Crabmeat

2 heads Belgian Endive

1 tablespoon Cilantro -- minced

In a mixing bowl, combine the mayo, celery, onion and curry powder. Mix well, then fold in the crabmeat

Separate endive into the best leaves, shred the remaining leaves

Spoon a portion of the filling into each of the spears, top with a sprinkle of shredded endive and then the minced cilantro

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Curried Fruit Fondue

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA Fondu

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chicken broth

1 cup dry white wine

1 tablespoon curry powder

1 tablespoon cornstarch

3 tablespoons water

1 cup fresh coconut -- shredded

1 cup slivered almonds -- toasted

1/2 cup golden raisins

1 each pineapple -- chunks

1 each mango -- chunk

1 each papaya -- chunk

1/4 each honeydew melon -- balls

1/4 each cantaloupe -- balls

Combine the chicken broth, wine and curry in a small saucepan , bring to boil, reduce to simmer

Whisk together the cornstarch and water to form a slurry. Remove the pan with stock from heat, whisk in cornstarch slurry, return to heat to thicken

Add the coconut, almonds and raisins, stir to combine

Transfer to fondue pot, dip cut fruit into sauce

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Fennel And Pumpkin Soup With Shiitakes

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pumpkin -- roasted

4 Tablespoons Olive Oil

1 C Onion -- chopped

1 Clove Garlic -- minced

1 C Red Onion -- chopped

1 Clove Garlic -- minced

1 Ea Fennel Bulbs -- slice the bulb, reserve the fonds

4 Cups Chicken Stock

2 Tbsp Fennel fronds

1 1/2 Tbsp Walnut Oil

1 Clove Garlic -- minced

4 Ea Shiitake Mushrooms -- stemmed

1 Pinch Ground Nutmeg

1/2 Tsp Fresh Thyme

The dish is actually two soups served as one.

Cook the pumpkin. Roast in a 400° oven for 40 minutes or grill until tender.

In two separate sauté pans, heat 1/2 of the olive oil in each pan. In pan 1, add the yellow onion and garlic and cook until tender -- about 5 minutes. Add the cooked pumpkin, stir to combine and remove from heat.

In pan 2, cook the red onion and garlic until lightly browned. Add the sliced fennel bulb and cook until lightly browned.

Divide the chicken stock and add 1/2 to each pan. Bring both pans to a simmer for 30 minutes.

Remove the solids from the pumpkin pan and transfer to a food processor. Purée until smooth adding as much of the cooking liquid as necessary. Transfer to a clean saucepan and keep warm. Repeat with the fennel. You now have two saucepans - one with puréed pumpkin and one with puréed fennel. Adjust both soups with salt and pepper.

Wipe out one of the sauté pans. Heat the walnut oil, add the garlic, shiitake caps nutmeg and thyme. Turn as needed and cook until tender. Slice the caps and keep warm.

The goal is to ladle both soups into a bowl at the same time -- side by side. Garnish with slice shiitakes.

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Feta And Artichoke Strudel With Roasted Red Pepper Coulis

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce

1 each Red Bell Pepper

1/2 tablespoon Olive Oil

1 each Celery Ribs -- chopped

1/2 each Onion -- small, chop

1 teaspoon Dried Thyme

1/4 cup Vegetable Stock

1 tablespoon Sherry

1/2 tablespoon Balsamic Vinegar

2 tablespoons Olive Oil

1/2 each Onion -- med, chop

1 clove Garlic -- minced

2 tablespoons Fresh Basil -- chiffonade

1 cup Artichoke Hearts

1/2 cup Feta Cheese

6 Sheet Phyllo Dough

4 tablespoons Melted Butter

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

In saucepan, heat the olive oil and cook the onion, celery and thyme until the vegetables are tender. Add the sherry, stock and balsamic vinegar, bring to boil, add the roasted cleaned peppers. Reduce to simmer for 10 minutes.

Purée in blender and keep warm

Heat the olive oil in a clean pan and cook until tender but not browned the onions, garlic and basil. Quarter the artichoke hearts and add to the pan. Heat through. Remove from the heat and mix in the feta cheese. Set aside to cool slightly

Place a sheet of phyllo on a clean and dry work surface. Brush with melted butter and place another sheet on top, repeat until all the sheets are used

Spoon filling onto the stack of phyllo and spread to about 2" from the bottom, top and sides. Fold over bottom and roll over once. Folding in the sides and roll up completely. Place on lined baking sheet and brush all over with butter.

Bake on lined sheet pan, seam down 400° for 20 minutes. This will present a challenge to cut clean. Use a serrated knife.

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Firecracker Almonds

Recipe By: Chris Koch

Serving Size : 18

Categories : C -- American - CA Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons Chili Powder

2 teaspoons Curry Powder

2 teaspoons Garlic Powder

2 tablespoons Olive Oil

1 1/4 pounds Toasted Almonds

1 teaspoon Hot Pepper Sauce

2 teaspoons Cayenne

Combine chili, garlic, curry in oil and cook for 1 minute.

Add almonds, toss to coat and heat through.

Remove from heat, stir in hot sauce and cayenne. Cool fully.

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Fresh mushroom cutlets with Mornay sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE CUTLETS

2 Cups Mushrooms -- Chopped

2 Each Eggs

1 Teaspoon Salt

1/2 Teaspoon Worcestershire sauce

2 Each Scallions -- finely chopped

1 Cup Fresh bread crumbs

1 1/2 Cups Cheddar cheese -- Grated

4 Tablespoons Butter

FOR SAUCE

2 Tablespoons Butter

1 1/2 Tablespoons flour, all-purpose

1 Cup Milk

1 Cup Half and half

1 Each Bay leaf

1 Pinch Ground white pepper

1 Pinched Cayenne

2 Teaspoons Kosher salt

1 Tablespoon Dry sherry

1 dash Worcestershire sauce

Cup Cheddar cheese -- Shredded

Chop the mushroom finely and place into clean kitchen towel. Wring and squeeze out excess moisture from the mushrooms.

For the cutlets, beat together the eggs, salt and Worcestershire sauce in a large bowl. Mix in the mushrooms, scallions, bread crumbs and cheese. Mix well and shape it into half-inch thick patties. Place on baking sheet and chill

For the sauce, melt the butter, add the flour, combine and cook for about three minutes. Whisk in the milk, half-and-half and add the bay leaf. Stir occasionally, cook for ten minutes. Stir in the pepper, cayenne, salt, sherry, Worcestershire sauce. Remove from heat and stir in the cheese. Stir until smooth, keep warm

Sauté the cutlets in butter or extra virgin olive oil for approximately three minutes per side, plate and add sauce.

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Ginger Lime Dip

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Dips

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Mayonnaise

1/2 C Sour Cream

1 tablespoon lime zest

1 tablespoon Lime Juice

1 tablespoon Honey

1/2 Tsp Ginger Root -- grated

Mix everything together and chill

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Ginger Sesame Dressing

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - CA C -- Asian

Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Soy Sauce

4 tablespoons Mirin

4 tablespoons Orange Juice

1 tablespoon Grated Ginger Root

1 teaspoon Crushed Red Peppers

1 tablespoon Sesame Seeds

1/4 teaspoon Sesame Oil

1/2 cup Vegetable Oil

In a bowl, whisk together the soy sauce, mirin. orange juice, ginger root, crushed pepper and sesame seeds

Combine the oils and whisk together

While whisking, add oil slowly to the other ingredients to form emulsion

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Ginger Walnut Miso Dressing

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - CA C -- Asian

Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Soy Milk

1/2 cup Sesame Oil, Toasted

4 tablespoons White Miso

4 tablespoons Onion -- minced

2 tablespoons Brown Rice Syrup

6 tablespoons Brown Rice Vinegar

4 tablespoons Fresh Ginger Root -- grated/juiced

1 cup Walnuts -- toasted

4 tablespoons Fresh Parsley -- minced

Toast the walnuts in a 350° oven for 12 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Place the soy milk, sesame oil, miso, onion, syrup and vinegar, ginger root and 1/4 of the walnuts into a food processor or blender and purée until smooth

Coarsely chop the walnuts and stir into the dressing with the parsley.

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Gingered Butternut Squash Soup

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Butternut Squash -- peel, seeded and chopped

1 C Onion -- chopped

3 Tbsp Butter

1 Tbsp Ginger Root -- grated

1 Ea Apple -- peel, core, slice

1 Pinch Ground Nutmeg

1 Tsp White Pepper

Place the cleaned squash in a pot, cover the squash with water, bring to a boil then reduce to a simmer for 30 minutes. Drain but save the cooking liquid

In the pot, cook the onions in butter until tender but not browned, add the ginger and apples. Add the spices and cooked squash.

Transfer the solids to a food processor and add enough cooking liquid to purée until smooth. You will most likely need to do this in batches.

Return the purée to a clean pan on the heat. Thin to desired consistency with the cooking liquid and season with salt and white pepper.

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Glazed Onions

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp butter

1 Pound pearl onion

1/3 C water

Preheat to 450°.

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Peel or gently squeeze the stem end and the onion should pop out of the bottom.

Melt the butter in ovenproof skillet, add the onions, and sauté until golden browned

Add the water and transfer to oven for 10 minutes. Season

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Green Goddess Dressing

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cloves Garlic -- minced

2 Tbsp Parsley -- minced

1/4 Tsp Salt

1 Tsp Pepper

2 Tbsp Lemon Juice

2 Tbsp Tarragon Vinegar

2 C Mayonnaise

1 C Sour Cream

2 Tbsp Anchovies -- minced

1 Tbsp Capers -- minced

3 Tbsp Chives -- minced

Mix all the ingredients together and chill well before serving

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Grilled Bruschetta with wild mushrooms and mozzarella

Recipe By: Chris Koch Serving Size : 12

Categories : C -- American - CA Hors D' Oeuvres

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fluid ounces Olive Oil

3 tablespoons Shallot -- minced

1/2 tablespoon Garlic -- minced

1 1/2 tablespoons Sun-Dried Tomatoes, Oil-Packed -- minced

6 ounces Wild Mushrooms

1/2 tablespoon Parsley -- minced

3/4 tablespoon Rosemary -- minced

1/2 pinch Cayenne

1 fluid ounces Balsamic Vinegar

1/2 each baguette

5 ounces Mozzarella Cheese -- fresh

1/4 bunch Basil Leaves -- torn into small pieces

Place some of the oil in a sauté pan and cook the shallots until tender but not browned , add the garlic

Add the tomatoes and cook for 3 minutes

Add the mushrooms, cook until wilted

Add the parsley, rosemary and cayenne. Stir, remove from the heat and stir in the vinegar

Brush the slices of bread with oil, grill to mark on one side

On the grilled side, place a tablespoon of mushrooms, top with mozzarella. Preheat eh broiler in the oven

Broil until cheese melts, top with basil

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Grilled Chicken Breasts

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Olive Oil

1/2 tablespoon Dried Thyme

1/2 teaspoon Kosher Salt

1/2 tablespoon Dried Rosemary

1 clove Garlic -- minced

4 each Whole Chicken Breast -- 4-6 oz each

in a mixing bowl, whisk together the oil, thyme, salt, rosemary and garlic.

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Add the chicken breast to the bowl and turn to coat. Let sit for at least 1 hour, or cover with plastic and refrigerate overnight.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled eggplant dip

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium Egg plants

1 clove Garlic -- Minced

1 tablespoon Tahini

1/2 tablespoon Fresh lemon juice

1/2 tablespoon Plain yogurt

2 ounces Goat cheese

1 tablespoon Fresh flat leaf parsley -- Chopped

Pierce the eggplant in several places with a fork and grill over low heat for 20 to 30 minutes turning 1/4 turn every 5 - 6 minutes

Cut the egg plant lengthwise and scoop out the flesh into a food processor

Add the garlic, tahini, lemon juice and yogurt. Pulse to combine and season with salt and pepper

Transfer the dip to a serving bowl and chill for about one hour. Top with a goat cheese, and sprinkle with the chopped parsley and serve

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Grilled herbed Eggplant

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup extra virgin olive oil

2 tablespoons fresh basil

1 tablespoon lemon juice

1 pound Japanese eggplant

salt and pepper

Whisk together the oil, basil and lemon juice

Trim the ends of the eggplant and halve lengthwise

Score the cut side every 1/2 inch down the length and brush with the oil mixture

Grill cut side down for about 5 minutes, turn and grill about 5 min more.

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Grilled Pizza

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups warm water -- divided

2 teaspoons light brown sugar

2 packages yeast

3 1/2 cups flour, all-purpose

1/4 cup whole wheat flour

1/4 cup cornmeal

5 tablespoons olive oil

1 teaspoon salt

pizza sauce

shredded cheese

topping of choice

This dough will need to proof in a warm place after it is initially made. A good place to proof the dough is in the oven. Before beginning the dough making process, turn the oven light on. By the time the dough is ready to proof the oven cavity will be the perfect temperature.

Measure 1/2 cup warm water into a glass bowl or measuring cup.

Add the sugar and yeast and stir to dissolve. Let stand for 5 minutes or until foam forms on top - ( this is known as proofing the yeast )

Meanwhile, shift together the other dry ingredients

Place the yeast mixture in the bowl of a stand mixer with the dough hook attachment, turn to medium low speed and slowly add the dry ingredients

Knead for 10 minutes after the dough comes together. If dough appears too sticky, add additional flour a little bit at a time. The dough should cling to the hook and not the sides of the bowl.

Oil a large bowl and transfer the dough to the bowl, turning to coat with oil. Cover the bowl with a clean kitchen towel and place in warm place for 1 hour, or until doubled in volume.

After an hour, prepare the grill. This works best with a covered gas grill with multiple burners. Must be very hot, and the grate clean and oiled.

Punch down the dough, and divide into 6 equal pieces. Roll out to desired shape (It doesn't have to be round)

Brush the rolled dough with oil, and place on the grill. Cook for about 2 minutes (the top will begin to bubble). Brush with oil and turn over using a long spatula. Brush the top with oil, add toppings, cook for 2-4 minutes longer. Turn heat off, cover the grill for 5 minutes to melt the cheese.

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Grilled Tomato Ketchup

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Plum Tomatoes

1/2 Ea Red Onion

1 Ea Jalapeno

2 Tbsp Cider Vinegar

1 Tbsp Brown Sugar

2 Tsp Prepared Mustard

2 Tsp Lime Juice

1/4 C Cilantro -- minced

Halve the tomatoes and jalapeno, remove the seeds. Slice the onion thick, run the onion slices onto a skewer to hold the rings together. Grill vegetables until they are slightly charred.

Place vegetables in food processor, pulse to desired coarseness. Fold in cilantro

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Grilled Vegetables

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Vegetarian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Eggplant

1 each Zucchini

1 each Yellow Squash

1 each Red Onion

1 each Red Bell Pepper

1 each Green Bell Pepper

1 each Yellow Bell Pepper

Olive Oil as much as needed

salt and pepper -- to taste

extra virgin olive oil -- to taste

2 tablespoons fresh basil

Slice all the vegetables 1/2" thick. Place in bowl, add enough olive oil to coat completely, season with salt and pepper.

For a low fat alternative, use a vegetable spray on each side. This will reduce the flavor a bit, but will reduce the fat considerably

Grill over high heat until just marked. The vegetables are very easily overcooked

Arrange the vegetables on a platter, garnish with torn basil and drizzle with extra virgin olive oil for flavor

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Herb Crusted Lollipop Lamb Chops

Recipe By: Chris Koch Serving Size : 4

Categories : C -- American - CA Entree, Lamb

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 8 bone New Zealand lamb racks -- cleaned

1/2 cup Dijon mustard

4 cloves garlic -- minced

1/16 cup bread crumbs

1/4 tablespoon parsley -- chopped

1/4 tablespoon rosemary -- chopped

1/8 tablespoon sage -- chopped

3/8 tablespoon butter -- melted

Salt and pepper -- to taste

Clean and French the racks. Bring a heavy skillet to high heat. Add the racks {in batches if necessary} and sear on both sides { 3-5 minutes each side}. Remove and cool

Combine mustard and garlic and coat the meat

Mix the bread crumbs, parsley, rosemary and sage. Cover the rack with the bread crumbs drizzle with the butter

Roast to medium rare {135°} in a preheated 400° oven for approximately 15 minutes

Cut into chops

NOTES : Serves 2 is serving 8 bones, fallow deer- small rack aka lollipop

Serves 4 is using 8 bone red or white deer - large racks

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Herb Pasta with Grill Chicken, Sundried Tomato, Black Olives

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Herb Pasta

4 each Chicken Breast -- s/b

1/4 cup Olive Oil -- divided

1 clove Garlic -- minced

1/2 teaspoon Fennel Seed

1 cup yellow onion -- slice thin

1/4 cup Sun-Dried Tomatoes -- rehydated

1/4 cup Black Olives -- quartered

1/4 cup Parmesan Cheese -- grated

Prepare and cook the herb pasta per recipe.

In a mortar, grind the fennel seeds fine, combine with half of the oil and garlic to form a paste. Coat the chicken with the paste, cover and refrigerate for 2 hours

Heat the grill and cook the chicken to 3/4 done. The chicken will finish cooking in the sauce.

Heat the remaining oil and cook the onions and sun-dried tomatoes in a sauté pan or skillet for 5 minutes stirring to prevent sticking and burning. Add the olives and cook for 3 minutes or so. Slice the chicken breast into thin strips and add to the sauce to cook through

Plate the pasta and top with chicken and sauce

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Hot and sour vegetables

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup broccoli floret

1/4 pound brussels sprouts

1 each carrot

1/2 each zucchini

1/8 pound shiitake mushroom -- sliced

For the sauce

1/8 cup vegetable oil

2 each dried chilies (cayenne)

1/2 tablespoon fermented black beans

1 teaspoon fresh ginger

1/2 each onion -- julienned

1 tablespoon soy sauce

3/4 tablespoon white wine vinegar

1/2 teaspoon sugar

1/8 cup chicken broth

1 tablespoon arrowroot

1/2 teaspoon sesame oil

Blanch and refresh vegetables separately. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Combine all other ingredients in bowl and whisk

Hot option: add oil to wok, add vegetables, add sauce, heat through

Cold option: bring sauce to boil, eliminate arrowroot, combine veg and sauce, allow to rest for 2 hours

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Hot Artichoke Dip

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- American - CA Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 Oz Artichoke Hearts

1/2 C Mayonnaise

1/2 C Sour Cream

1/3 C Parmesan Cheese -- grated

2 Dashes Hot Pepper Sauce

Rough chop the artichoke hearts and place into mixing bowl with the mayo, sour cream, cheese and hot sauce. Stir to combine.

Transfer to an ovenproof serving dish

Bake uncovered at 350° for 30 minutes

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Hot artichoke, tarragon and cheese dip

Recipe By: Chris Koch Serving Size : 6

Categories : C -- American - CA Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Oz Artichoke Hearts -- rough chop

4 Oz Mayonnaise

4 Oz Sour Cream

4 Oz Romano Cheese -- grated

3 Tbsp Tarragon -- minced

1 Ea Baguette Slice In Croutes Or Box Crackers

Mix all together, reserving 1/4 of cheese

Spoon into oven-safe serving dish, sprinkle with cheese

Bake at 350° for 30 minutes

Serve with croutes or crackers

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Kiwi Coulis

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA Dessert Sauce

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Kiwi Fruit -- peel and dice

1/2 cup Sugar

Place both in pot, bring to boil and remove. Purée and strain

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Macadamia Nut-crusted Mahi-mahi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup bread crumbs

1/2 cup finely chopped macadamia nuts

1 pound mahi-mahi -- 4 pieces

1/4 cup flour, all-purpose

1 each egg -- beaten

1 cup vegetable oil

Combine the breadcrumbs and nuts in a shallow dish.

Season the fish with salt and pepper. Dredge in flour, dredge in egg and coat with nut mixture

Heat the oil in a heavy skillet and fry the fish for 2-3 minutes on each side.

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Macro Chow Mein

Recipe By: Chris Koch Christina Pirello

Serving Size : 6

Categories : C -- American - CA C -- Asian

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart Safflower Oil -- for frying

16 ounces Whole-Wheat Spaghetti -- cooked and drained

1 piece Kombu -- whole piece

1 1/2 cups Water

1 1/2 each Onion -- julienned

1 1/2 each Carrot -- julienned

3 stalks Celery -- sliced diagonal

12 ounces Mushroom -- slice thick

1 1/2 cups Water chestnuts -- slice/drain

1 1/2 cups Snow Peas -- trimmed

1 1/2 cups Chinese Cabbage -- shredded

24 ounces seitan -- cut into bite sized pieces

3 tablespoons Soy Sauce

3 tablespoons Kudzu -- dissolve in 1/4c h2o

3 each Scallion -- sliced diagonal

Cook the spaghetti per directions on the box

Heat the oil in a large pot

Deep fry spaghetti in small batches until crispy

Place the kombu in the water and simmer for 5 minutes, remove

Add the onion, carrot, celery, mushroom and water chestnut; cook for 5 minutes.

Add the snow peas, cabbage and seitan, season with soy sauce and simmer until cabbage wilts - about 5 more minutes

Add the dissolved kudzu, stir until glaze forms

Arrange spaghetti on plate, spoon vegetable over, garnish with scallions

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Mai Tai Sorbet

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Oz Pineapple Juice

4 Oz Peach Or Passion Fruit Nectar

4 Oz Guava Nectar

2 Oz Sugar

4 Tsp Grenadine

1 Tbsp Lime Juice

4 Ea Pineapple Wedges

Combine all the ingredients except the pineapple wedges in a non-reactive pan over medium heat. Bring to boil and stir to dissolve the sugar. Chill completely

Process per your ice cream maker instructions and transfer to a separate container for storage

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Marinated Ahi Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces soba noodles

Marinade

1/3 cup soy sauce

1/4 cup water

4 tablespoons fresh ginger root -- grated

1/3 cup brown sugar

1/3 teaspoon crushed red pepper

1/3 cup fresh basil -- minced

1/3 cup fresh Chinese parsley -- minced

4 6 ounce ahi tuna steaks

Vinaigrette

1 teaspoon dashi base

2/3 cup sugar

1/3 cup brown rice vinegar

4 ounces pickled ginger

2/3 tablespoon fresh ginger root -- minced

1/2 cup vegetable oil

2 tablespoons vegetable oil

2/3 bag spring mix

2 each carrots

1 1/3 each beets

2/3 bunch radish

Combine soy, ginger, brown sugar, crushed peppers, basil and cilantro in blender. Puree; set aside 2 ounces of marinade for a dressing

Cook the soba noodles, toss with reserved dressing and chill.

Pour the marinate over the tuna and let stand for five minutes.

Prepare vinaigrette. Place all the ingredients in a blender except the oil and puree. With blender running, drizzle in the oil to emulsify.

Heat the oil in a skillet or parge sauté pan. Sear the tuna for 1 minute per side. Cool briefly and slice about 1/4 inch slices on slight bias (angle)

Dress the greens with vinaigrette.

Arrange plate: greens, noodles, slice tuna, garnished, drizzle with vinaigrette

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Marinated Olives

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Mixed Olives In Brine

8 Cloves Garlic

4 Sprigs Rosemary

2 cups Olive Oil

Rinse the olives and place in a large jar

Place the garlic and rosemary in jar and cover with oil

Place cover on jar, rest for two weeks. When olive are eaten, use the flavored oil for cooking

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Miso Lime Dressing

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Dressings / Salad

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces Fresh Lime Juice

2 ounces Miso, White

1/4 cup Rice Vinegar

2 tablespoons Mirin

1 tablespoon Ginger Root -- grated

1/2 tablespoon Brown Sugar

1/4 tablespoon Garlic -- minced

1/2 tablespoon Lime Zest -- or grated

In a large mixing bowl whisk all the ingredients together and rest for 2+ hours

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Mushroom pâté

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Charcuturie

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Cup Dried porcini mushrooms

2 Tablespoons Extra virgin olive oil

3 Each leek -- White and pale green chopped

12 ounces Domestic mushrooms -- Rough chopped

2 Tablespoons Madeira

Place the dried mushrooms in a bowl. Bring a kettle of water to boil. Pour enough boiling water over the dried mushrooms to cover. Let sit for at least 1 hour

Transfer the mushrooms to a strainer, reserve soaking liquid, rinse mushrooms to remove grit. Squeeze out excess moisture, pat dry and rough chop

Heat the olive oil in sauté pan, cook the leeks until tender but not browned .

Add all of the mushrooms and stir to coat. Deglaze the pan with Madeira.

Add the mushroom soaking liquid and cook until dry {all the liquid is absorbed or evaporated

Transfer the mixture to a food processor, pulse the processor to a fine chop. Remove 1/2 of the mixture, purée the remaining mixture

Mix the purée with the fine chopped mushrooms and transfer to crock.

Serve with crackers or toasted bread

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Mushroom Ravioli With Saffron Cream Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Oz Bacon

8 Oz Portobello mushrooms -- stem and gills removed, diced

4 Oz Shallot -- sliced thin

1 Oz Basil -- chopped

2 Oz Chervre

1 Oz Sun-Dried Tomatoes -- rehydrate and minced

Egg Pasta

Sauce

1 Tbsp Olive Oil

4 Oz Heavy Cream

1/4 Tsp Saffron

1 Tbsp Basil -- chiffonade

In a heavy skillet, cook the bacon until crisp, remove and mince

Add the mushrooms and shallots, sauté until tender. Stir in fresh basil

Mix bacon, mushroom mix, cheese, tomatoes to make filling

Prepare pasta dough

Make ravioli in desired forms. Bring a pot of salted water to a boil and cook the ravioli until it floats

In pan, combine sauce ingredients. Heat to thicken

Portion the ravioli into bowls and sauce.

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Pan Roasted Sea Bass With 3 Citrus Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6 Oz Sea Bass fillets

6 Oz Orange Juice -- and zest

2 Oz Lemon Juice -- and zest

2 Oz Lime Juice -- and zest

2 Oz Shallot -- minced

1 Tbsp Honey

2 Tbsp Jalapeno -- minced

1 Tbsp Fresh Chives -- minced

1 Tbsp Arrowroot -- dissolved in 2 T water

Prepare a marinade of the citrus juices, zest, shallots, honey and jalapenos

Add the fish, turn to coat. Cover and chill for 2 hours, turning fish every 1/2 hour.

Remove the fish from the marinade and save the marinade. Pat the fish dry and season with salt and pepper.

Heat a small amount of olive oil in a sauté pan and cook the fish, 4-5 minutes per side, remove to plate to keep warm

Add the reserved marinade, bring to boil, remove, whisk in the slurry, return to heat for 2 minutes to thicken. A slurry is used to thicken a liquid such as a sauce or soup. A slurry is made by whisking together a pure starch and cold water. The starch can be flour, but the preferred types of starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk the slurry into the liquid and continue to gently stir or whisk until the desired thickness is obtained.

Plate fish, sauce, garnish with chives.

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Pan Seared Chilean Sea bass With Raspberry And Kiwi Coulis

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 fluid ounces Clarified Butter

24 ounces Chilean Sea bass

salt and pepper to taste

Kiwi Coulis

Raspberry Coulis

Buy 6 oz fillets per person, or cut a large fillet into 6 oz pieces

Preheat the oven to 400° Season the fish with salt and pepper

Heat the butter in a heavy skillet and sear the fish for about 3 minutes per side. Place the fish in the oven to finish cooking for about 5 minutes

Drizzle the two coulis on the plate and place the fish on top

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Pita Pizza

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Vegetarian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each pita

1/4 cup olive oil

1 cup hummus

1 pint alfalfa sprouts

1 each tomato -- seed and dice

1 each red onion -- diced

Brush pita with oil and toast in 350° oven until golden brown

Spread 1/4 cup of hummus on top

Top with sprouts, diced tomatoes and diced onion

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Potato, Onion And Roquefort Soup

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Butter

2 Ea Onion -- chopped

1 Clove Garlic -- minced

3 Ea Russet Potatoes -- peel and dice

4 C Chicken Stock

1 C Heavy Cream

1/2 C Roquefort Cheese -- 3 oz

Melt the butter in a soup pot. Add the onions and cook for 2 minutes without browning; add the garlic, add the potatoes and stock.

Bring to boil, reduce to simmer until tender, about 15 minutes

Add cream and cheese; stir to combine. Transfer to food processor in batches if necessary and purée, thin with stock if needed

Return to the pan to heat though

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Rice Paper Rolls With Shrimp And Vegetables

Recipe By: Chris Koch Chris Koch

Serving Size : 6

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Sesame Seeds

2 Tbsp Soy Sauce

3 Tsp Dijon Mustard

1/4 Tsp Sesame Oil

2 Tbsp Honey

1 Dash Hot pepper sauce

4 Oz Jicama -- julienned

1 Tbsp Lime Juice

8 Oz Shrimp -- 21-25 count

6 Ea Rice Paper Wraps, 8-9"

1 Ea Avocado

2 Oz Cilantro

1 Head Bibb Lettuce -- chiffonade

Place the seeds in a sauté pan and toast seeds. Keep them moving by shaking the pan

In bowl, combine soy, mustard, honey, sesame oil and hot sauce

In separate bowl, combine jicama and lime juice

Cook the shrimp in the shell. Bring 4 cup of water to boil, add the shrimp, remove from the heat and let poach for 3 minutes. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Dip a wrapper in a bowl of warm water until begins to be pliable and white. Place wrapper in work surface.

Place slices of shrimp on lower third of wrapper. Brush with soy mustard. Top with seeds, avocado slice

Top with a few pieces of jicama, and cilantro.

Roll over, tuck in sides, roll

Cut in quarters, brush cuts with soy mustard, sprinkle with seeds

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Rotisserie Spicy Fun See Noodle salad

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- Asian

Entree, Vegetarian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces bean threads

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

2 teaspoons chili garlic sauce

2 teaspoons sesame oil

1 teaspoon sugar

1/4 bunch scallions -- julienned

1 each carrot -- julienned

1 each English cucumber -- thin 1/2 moons

32 ounces pork loin -- roasted

Soak bean threads in warm water for 5 minutes, drain and cut into 4' lengths

Combine soy, vinegar, oyster sauce, garlic paste, oil and sugar. Whisk well

Blanch carrots in boiling water for 1 minutes, drain, rinse and drain again. Pat dry in towels

Combine all the noodles, vegetables, pork and sauce. Toss well

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Rye Crostini Topped With Artichoke Purée And Filet Of Beef

Recipe By: Chris Koch Serving Size : 24

Categories : C -- American - CA Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 ounces Artichoke Hearts -- drained

1 1/2 tablespoons Mayonnaise

1/2 tablespoon Lemon Juice

1 1/2 tablespoons Parmesan Cheese -- grated

1 teaspoon Tarragon -- chopped

1/2 teaspoon Lemon Zest

1/4 tablespoon Garlic -- minced

1/8 teaspoon Nutmeg

1/2 pinch Cayenne

1 teaspoon Olive Oil

8 ounces Tenderloin, Beef

24 each Slices Rye Cocktail Bread

1 bunch Arugula

2 ounces Parmesan Cheese -- shaved

Purée artichokes in processor until almost smooth. Add mayo, lemon, grated cheese, tarragon, zest, garlic, nutmeg and cayenne. Process until well blended. Season and chill

Grill or roast the beef filet to rare. Slice into small pieces

Using a festive cutter, cut shapes from each slice of rye, coat with olive oil, bake at 350° until golden ~8 minutes

Spread purée on toast, top with an arugula leaf, top with filet piece and then shaved parmesan.

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Salmon with Basil And Champagne Cream Sauce

Recipe By: Chris Koch Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Butter

1/2 cup Shallots -- slice thin

2 cups Champagne

1 cup Heavy Cream

1/2 cup Pine Nuts

1 cup Fresh Basil

4 tablespoons Olive Oil

4 each Salmon fillet

1 cup Fresh Chives -- chopped

Melt the butter in a heavy pan and cook the shallots until tender but not browned for about 3 minutes, add the champagne, reduce total volume to 1/4 the original volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the cream, and simmer {do not boil} to thicken

Grind the pine nuts in a food processor; add the basil and olive oil, pulse to blend, add to cream sauce

Grill the salmon steaks about 5 minutes per side.

Place sauce on the plate, place salmon on top, garnish with chives

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Sauce Mornay, Northern California version

Recipe By: Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American - CA

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons Butter

1 1/2 Tablespoons flour, all-purpose

1 Cup Milk

1 Cup Half and half

1 Each Bay leaf

1 Pinch Ground white pepper

1 Pinched Cayenne

2 Teaspoons Kosher salt

1 Tablespoon Dry sherry

1 dash worcestershire sauce

Cup Cheddar cheese -- Shredded

In a saucepan, melt the butter and stir in the flour all at once to create a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Combine the milk and 1/2 & 1/2 and quickly whisk into the roux. Continue whisking until the mixture begins to thicken. The sauce will thicken much more quickly if the dairy product in warmed before adding (either in a pan or microwave). If you whisk too slowly or inconsistently, lumps will form.

Add the bay, white pepper, cayenne and salt and let barely simmer for 20 minutes.

Stir in the sherry and Worcestershire sauce.

Remove from the heat and whisk in the cheese. It is important to use a top quality cheese for best taste and texture.

Keep warm in water bath.

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Shrimp Salad Mexicali

Recipe By: Chris Koch Serving Size : 4

Categories : 1st Course C -- American - CA

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Shrimp, 16-20

1 C Lime Juice

1/2 C Tequila, Gold

2 Tbsp Grand Marnier Or Bouchant

1 Tbsp Cajun Seasoning For Seafood

3 Ea Red Bell Pepper -- roasted, clean, dice

3 Ea Yellow Bell Pepper -- roasted, clean, dice

3 Ea Ear Of Corn -- roasted removed

3 Ea Tomatoes -- concassée

3 C Black Beans -- cooked

1 Ea Red Onion -- very thin rings

1 Ea Jalapeno -- seed minced

1 Ea Avocado -- very ripe

1/2 C Chili Vinegar -- or cider vinegar

2 Ea Lime -- zested and juice

1/4 Bunch Cilantro -- chopped

1 C Olive Oil

Shell shrimp, leave tail on, remove the vein.

Mix the tequila, lime, orange liqueur, seasoning. Add the shrimp and rest for no longer than 30 minutes

Roast the peppers and grill the corn. Remove the kernels from the cob and dice the cleaned roasted peppers, combine in bowl

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides (about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

Add the tomatoes, beans, onion, cilantro, jalapeno and mix well

Prepare vinaigrette. Peel and remove the pit from the avocado. Place the flesh in a food processor; add the vinegar, lime juice and cilantro. Run the processor and drizzle in the oil to form an emulsion. Pour dressing over vegetables, mix

Remove the shrimp from the marinade and grill or sauté until cooked through

Serve vegetable mixture on plate, or in margarita glass, shrimp arranged on top.

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Smoked Turkey Salad with Sherry Mayonnaise

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Smoked Turkey Breasts -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns -- minced

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Soft Vegetable Tacos

Recipe By: Chris Koch Serving Size : 6

Categories : C -- American - CA Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

1 Ea Onion -- slice thin

2 Ea Red Bell Pepper -- julienned

2 Cloves Garlic -- minced

1 Ea Jalapeno -- minced

2 Tbsp Chili Powder

1 Tbsp Ground Cumin

1 Tsp Dried Oregano

1 C Port Wine

1 15 oz can Pinto Beans, Canned

1 15 oz can Hominy, Canned

1 10 Oz Bag Spinach -- cleaned

12 Ea 10-Inch Flour Tortilla

Heat the olive oil in a skillet and cook the onions, peppers, garlic and jalapeno until tender but not browned. Stir to combine and add spices, transfer to a bowl

Deglaze the skillet with port, reduce to 1/2 c

Add beans and hominy. Heat through and add to bowl of vegetables

Add the spinach and cook just to wilt, transfer to the bowl of vegetables

Spoon mix into tortilla, roll

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Spicy chili glaze

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American - CA Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup ketchup

1 1/4 cups apple cider vinegar

1/4 cup red onion -- chopped

1/2 cup yellow onion -- chopped

3/4 cup dried tart cherries

1/3 cup dark brown sugar

3 tablespoons light molasses

1/2 cup water

2 each dried ancho pepper -- seeded

2 cloves garlic -- minced

1 1/2 teaspoons dried parsley

1/8 teaspoon fresh nutmeg

1/8 teaspoon ground cloves

Combine all the listed ingredients in a heavy, non-reactive saucepan , bring to boil and reduce to simmer for 20 minutes

Transfer to blender and purée completely

Return to cleaned pan and simmer to thicken to glaze

Yield: "1 quart"

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Strawberry and peach soup

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups strawberries

1/4 cup sugar

1 pinch salt

2 tablespoons lemon juice

1/2 cup yogurt

1/2 cup heavy cream

1 1/2 cups green tea -- brewed and chilled

1/2 cup dry white wine

2 each peaches -- peel, pitted and diced

Place strawberries in food processor and purée until smooth. Strain out the seeds

Transfer to a bowl; add sugar, salt and lemon juice. Whisk in yogurt, cream, tea and wine. Taste and add more sugar if needed

Stir in peaches and chill

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Stuffed Artichokes

Recipe By: Chris Koch ck

Serving Size : 4

Categories : C -- American - CA Pressure Cooking

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Artichokes -- trimmed

1 1/4 Cups Bread Crumbs, Seasoned

4 Tbsp Butter

1/2 Cup Parmesan Cheese -- grated

In bowl, mix the breadcrumbs, cheese and melted butter

Trim artichokes. With a very sharp knife, cut off the tops to expose the filaments that create the choke -- remove choke. Remove the lowest layer of leaves and cut of any excessive stem.

Spread leaves, sprinkle in mixture between the leaves and into the center. Continue until all the breadcrumb mixture is used

If using Pressure cooker, cook for 6 minutes under high pressure, if not, place in pot, add enough water to 1", bring to boil, cover, reduce and simmer for 40 minutes

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Stuffed tomatoes with roasted turkey salad with Sherry Mayonnaise

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Left over cooked turkey -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Tomato Stuffed With Shrimp Salad And Avocado Garnish

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ea Tomatoes, 6X6

1 Lb Shrimp Pieces

1 C Onion -- diced small

1 C Celery -- diced small

1 C Mayonnaise

6 Oz Mixed Greens

1 Ea Avocado -- peel and slice

1 Ea Lemon

1 C Water

12 Ea Baby Corn

6 Ea Artichoke Hearts

18 Ea Black Olives

18 Ea Green Olive

Remove tops from tomatoes, remove seeds, sprinkle salt into tomato and place on paper towels cut side down to drain for 20 minutes

Bring a pot of salted water to a boil, add shrimp, remove from heat and let poach for 5 minute. Drain and cool shrimp

Combine onion, celery and mayo, fold in shrimp

Place greens on plate, stuff tomatoes with salad

Cut avocado in 1/2, remove pit, remove skin

Cut each half into 3rd and fan. Dip into lemon water to retain color

Garnish each plate with 2 baby corn, 1/2 artichoke heart, 3 black and 3 green olives.

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Tropical Fruit Salad

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - CA C -- Caribbean

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Fresh Pineapple -- peel and dice

1 each Mangos -- peel and slice

2 each Oranges -- supreme

1 each Star fruit -- sliced

1 each Papaya -- peel and dice

1/2 cup Water

1/2 cup Sugar

1 teaspoon ground allspice

Clean and dice the fruit. Place in a strainer over a bowl

In a saucepan, combine water, drained juices, sugar and allspice. Bring to boil, remove from the heat and cool

Blend the simple syrup and fruit. Chill

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Vegetable Stuffed cabbage rolls

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Green cabbage

1 Cup Carrots -- Shredded

1 Cup Red onion -- Julienned

1 Cup Celery -- Julienned

1/3 Cup White wine vinegar

2 Tablespoons Sugar

1 Tablespoon Dijon mustard

1 Teaspoon Caraway seeds

1 Teaspoon Kosher salt

1/4 Teaspoon freshly ground black pepper

1/4 Cup Whole grain mustard

1 Tbls White wine vinegar

2 Tbls Water

1 Tbls Sugar

1/4 Cup Olive oil

With a paring knife, carve out the core from the head of cabbage. Place in a large steamer core down and steam until the leaves can be easily removed from the head. Remove twelve large leaves from the cabbage. Trim and dry. Shred the remaining green cabbage.

In a large sauté pan, heat the oil and sauté the shredded cabbage, carrots, red onion and celery until tender

Combine the vinegar, sugar, mustard, caraway seeds, salt and pepper. Pour over cabbage, stir to combine. Transfer to a bowl and cool completely

Place the cabbage leaf on the work surface, and place approximately 1/2 c. of the filling in the center lower third of each leaf.

Fold the bottom over the filling, fold each side to the middle, and a roll to the top

Prepare the vinaigrette by combining the whole grain mustard, white wine vinegar, water, and sugar. While whisking, drizzle in the olive oil

Arrange the cabbage rolls in steamer baskets, and steam over boiling water for 6-8 minutes.

Served with the mustard vinaigrette

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Vegetarian Paella

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- American - CA Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C Brown Rice -- rinsed and drained

1 Qt Safflower Oil -- for frying

4 Oz Temphe -- small dice

1 Tsp Olive Oil

2 Cloves Garlic -- minced

1 Ea Onion -- diced

2 Stalks Celery -- diced

1 Ea Carrot -- diced

1 C Burdock Roots -- diced

2 C Water

salt to taste

2 Tbsp Parsley -- minced

1 Tsp Ginger Root -- grated and juice extracted

Pan toast rice in dry skillet, until light brown

Pan fry temphe in the safflower oil until golden brown, drain and set aside

In pressure cooker, sauté onions and garlic in olive oil.

Add celery, carrots and burdock, stir to coat

Top with rice and temphe and add water, season with salt

Lock on lid and bring to full pressure, reduce heat, cook for 25 minutes

Reduce pressure naturally for 25 minutes, remove top

Stir in parsley, ginger and juice

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Wild Mushroom Frittata with Onions And Pancetta

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA C -- Italian

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Angel Hair Pasta -- cooked

4 Oz Pancetta -- diced

1 1/2 C Onion -- chopped

1 Clove Garlic -- minced

12 Oz Wild Mushrooms

1/2 C White Wine

12 Ea Eggs

3 Tbsp Fresh Parsley -- chopped

1 C Plum Tomatoes -- concassée

1/2 C Fresh Basil -- chiffonade

1/2 Tsp Salt

1/2 Tsp Black Pepper

1/2 C Parmesan Cheese -- shredded

Bring a pot of water to boil and cook pasta for about 2 - 3 minutes, drain

In a 10" sauté pan, cook pancetta until brown, remove. Add onions and garlic, cook for about 3 minutes, remove.

Add the mushrooms to the pan and sauté mushrooms until dry, return pancetta and onions to the pan and deglaze with wine.

Simmer again until dry, transfer to a small bowl.

In another bowl, whisk eggs to frothy, add the cooked pasta, parsley and mushroom mix, 3/4 of the concassée and 3/4 of basil and salt and pepper.

Heat the pan, add the oil in pan, pour egg/pasta mixture into pan and cook over medium heat for about 15 minutes.

Place in 375° oven for 15 to set.

Rest for 10 minutes, cut into wedges. Garnish with remaining concassée and basil.

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