To The Beet Of Life

My beautiful cousin Terri and I were having a marathon conversation one evening, in which we discussed everything under the sun including...Beets (she hates them btw).

I suddenly remembered two things from our childhood: Canned beets and yuck! While some canned veggies are okay, there was just something about the texture of beets in a can that I could never adapt to. Fast forward to adulthood, I have fallen in love with fresh beets and eat them quite often.

Beets are chock full of Vitamins A and C and minerals like calcium, magnesium, iron and folic acids. They are a great way to boost energy and to prevent heart disease...Wait, why aren't we eating more beets? Oh yes, the texture.

So, after hanging up with Terri I ran to the local grocery store and grabbed some beets with their greens still attached, along with a few essential items and jetted back home to the cooking lab (A.K.A. The Kitchen). The challenge was to create a dish that was visually appealing and easy on the palette. Roasting beets brings out the natural sweetness of this root vegetable while retaining its beautiful color and firmness, to which I added shredded beet greens and made a creamy beet viniagrette and toasted walnuts, which are a wonderful, crunchy addition to this super simple salad.
Terri, here's to your new love affair!

Beet Salad

                                                                      BEET SALAD
Serves 2

INGREDIENTS

3 FRESH BEETS, GREENS ATTACHED
1 T OLIVE OIL
   PINCH OF KOSHER SALT
   PINCH OF GROUND BLACK PEPPER
  ALUMINUM FOIL

1. PREHEAT OVEN TO 400 DEGREES
2. REMOVE BEET GREENS AND SET ASIDE
3. WASH AND DRY THE BEETS COMPLETELY
4. DRIZZLE WITH A LITTLE OLIVE OIL, SALT AND PEPPER.
5. PLACE IN FOIL AND WRAP TIGHTLY
6. PLACE ON A SHEET PAN IN THE OVEN FOR 20 MINUTES OR UNTIL TENDER
   (PIERCE WITH A FORK TO CHECK DONENESS).
7. REMOVE FROM OVEN AND FOIL AND LET COOL.
8. WHEN COOL ENOUGH TO TOUCH, REMOVE THE SKIN AND SLICE 2 BEETS THINLY.
9. PLACE IN A CONTAINER AND REFRIGERATE UNTIL COMPLETELY CHILLED.

 * REMEMBER TO RESERVE ONE BEET FOR THE VINIAGRETTE

    BEET GREENS

1. WASH AND DRY COMPLETELY AND REMOVE FROM STEMS.
2. ROLL TOGETHER AND SLICE THINLY WITH A KNIFE.
3. PLACE IN A CONTAINER IN THE REFRIGERATOR UNTIL READY FOR USE.

  VINIAGRETTE

1 BEET, ROASTED, COOLED AND PEELED
2 T RED WINE VINEGAR
1 T GRANULATED SUGAR
1 SHALLOT OR RED ONION, MINCED
1 t DIJON OR DRY MUSTARD
  PINCH OF KOSHER SALT
  PINCH OF GROUND BLACK PEPPER
6 T SALAD OIL

1. IN A BLENDER OR USING AN IMMERSION BLENDER, ADD THE BEET, ONION, VINEGAR, SUGAR, MUSTARD, SALT AND PEPPER AND BLEND UNTIL SMOOTH.
2. WITH THE BLENDER RUNNING, SLOWLY DRIZZLE IN THE OIL UNTIL COMBINED WELL.
3. TASTE AND ADJUST THE SEASONING TO YOUR PREFERENCE.
4. PLACE IN A CONTAINER AND CHILL UNTIL READY FOR USE.

PUTTING IT ALL TOGETHER

1. IN A SMALL BOWL, TOSS THE BEET GREENS IN A LITTLE OF THE VINIAGRETTE AND ASSEMBLE ON A CHILLED PLATE.
2. ARRANGE THE BEETS ON TOP OF THE GREENS AND DRIZZLE WITH VINIAGRETTE.
3. GARNISH WITH TOASTED CHOPPED PECANS OR WALNUTS.

*For nut allergies: Walnuts can be replaced with goat cheese or crumbled Feta.

This salad is perfect year round and can be eaten alone or with beef. Please let me know in the comments if you made it and what you paired it with.

Enjoy!



 

Let's Wrap!

Today is such a beautiful day on The Boulevard, that I wanted to shake things up a bit. Who has time for creative lunches when you're busy, busy, busy? I do!
Chicken Avocado Wraps are so super easy and DELICIOUS that your tummy, friends and family will high five you for making their taste buds dance.

Chicken Avocado Wrap

                                                            Chicken Avocado Wrap
                                                                        Serves 4

INGREDIENTS 
2 LBS FRESH CHICKEN TENDERS
1 T SOY SAUCE
1 LIME, JUICED AND ZESTED
1/2 C ALL PURPOSE FLOUR
1 t KOSHER SALT
1 t GROUND BLACK PEPPER
      CILANTRO STEMS
1/2 C OIL

Marinate chicken with soy sauce, lime juice, zest, salt, pepper in a Ziploc bag for 30 minutes.
Meanwhile:

3 MANGOES, DICED
1 SHALLOT, DICED
1 C CILANTRO, CHOPPED
1 SERRANO CHILE, SEEDED AND
   CHOPPED
1/2 JALAPENO, SEEDED AND CHOPPED
1 LIME, JUICED
1 T REGULAR MAYO

1. In a blender, or using an immersion blender, combine all ingredients and blend until smooth. Taste and adjust seasoning with salt and pepper.
2. Refrigerate until ready to use.

 ON TO THE CHICKEN:

1. Preheat vegetable oil in a pan over moderate high heat.
2. Remove chicken from marinade and dredge in flour, shaking off excess.
3. Place in hot oil and cook until evenly browned and cooked through.
4.Remove and drain on paper towel.

WRAP IT !

4 LARGE SOFT FLOUR TORTILLAS
1 HEAD ROMAINE LETTUCE SHREDDED
1 CUCUMBER, PEELED, SEEDED AND DICED SMALL
1 AVOCADO, DICED

1. Spread mango dressing on a large flour tortilla close to the edges.
2. Layer Romaine, cucumbers, avocado and top with 2 chicken tenders.
3. Fold the tortilla bottom and top towards center.
4. With an open edge toward you, fold over towards center, pressing filling inward and tightening as you roll.
5. Add a small drop of dressing on the final edge, press and seal.
6. Turn wrap horizontally and make a bias cut down the middle.
7. Using two hands, separate and stand up, being careful not to let it fall apart.

The Resident Critic said that crisp bacon will bring this over the top.


Happy Spring!

2013 Is YOUR Year!

Oreo Whipped Cream Dream

2013 has begun and now is the perfect opportunity to get those dreams off of the back burner and bring them to life! Imagine where one step and a few focused actions could take you in 365 days. You might land smack dab in the middle of the life you have always wanted. But you will never know unless you try.

Afraid of failure?  Success? Welcome to the largest club on the planet. Finding the courage to walk through those fears and boldly charge after your dreams is a part of the journey that reaps the greatest rewards.

The clock rolls foward and you don't want to end another year filled with regret for the things you did not do. 2013 is YOUR year. Get out there and make it happen!
 On to the recipe:

Oreo Whipped Cream Dream
12 mini tart shells
1/2 pkg Oreo cookies
24oz Heavy cream
2T Powdered sugar
1 Chocolate bar
12 Cherries

In a 350° oven place the tart shells on a baking sheet and bake for 5-7 minutes, or until golden brown. Remove and cool completely.

In a large bowl or blender, add the heavy cream and powdered sugar. Whip with a whisk or blend on medium until stiff peaks form. Crush Oreo cookies and fold into whipped cream.

Spoon mixture high in the cooled tart shells. With a microplane or zester, lightly dust tart with chocolate shavings. Top with cherry.

This quick, delightful dessert tastes EXACTLY like Cookies N' Cream ice cream. It is light and just sweet enough to satisfy any craving without going overboard.
Enjoy!

Happy New Year from The Gourmet Boulevard!

Holiday Cooking Classes

Join me at Saute Culinary Academy for a Holiday Appetizers Class. Learn how to make the perfect appetizers that will WOW your guests. Register today! Spaces are filling fast! sauteholidayappetizers.eventbrite.com  See You there!

Keep Them Coming Back For More

Hectic day on The Boulevard today, but that's no excuse for skimping on dinner. I ran in the door and headed straight to the kitchen to whip up heavenly Garlic Mashed Potatoes, Sauteed Spinach, Corn Muffins and THIS beautiful bird all in 1 hour.

Roasted Chicken

After cleaning and a good pat down, I rubbed this lovely down with Olive Oil and sprinkled it generously with coarse salt and pepper. I stuck a few sprigs of Sage, Rosemary, Basil and a green apple in the cavity, tied the legs together with twine and placed the chicken in a preheated oven at 450 degrees for 10 minutes, reducing the heat to 350 degrees and roasted it to perfection, making sure that the juices ran clear and the internal temperature reached 165 degrees, for about 45 minutes. Simple ingredients, speedy prep and a big dose of  L-O-V-E make the best meals and keep your family coming back for more. 

Enjoy!

Dinner Is At Five

Preparing meals for my family is truly one of the joys of my life. We are traditional in the sense that every evening we come together around the dinner table and over a delicious meal discuss our days. It is through conversation that we bond and that will always be very special to me. Hectic days have me dreaming of places far away and I was inspired to create a Caribbean version of roasted chicken that everyone loved. The ingredients are simple and merely require time and patience and creativity in presentation. Enjoy!

Roasted Ginger Chicken

Roasted Ginger Chicken with Potatoes and Asparagus

Roasted Chicken 

Ingredients

1 whole Chicken, cleaned and cut in pieces, skin on or off

1 ginger bulb, peeled and grated

1 bunch of scallions or green onions, diced

1 Tbs fresh cilantro, roughly chopped

1 Jalapeno pepper, seeds removed and diced

2 Tbs of soy sauce

1 Lime, juiced and zested

2 T of vegetable oil

Preparation 

1. Combine ginger, scallions, cilantro, jalapeno and lime zest in a bowl.

2. Mix soy sauce and lime juice together and pour over the cleaned chicken parts in a freezer bag or container. Add the ingredients from step one, mix and allow to marinate in the refrigerator for at least 2 hours.

3. Remove chicken from the marinade and dry off with a paper towel. Discard marinade.

4. Heat medium pan to moderate and add oil

5. Place chicken pieces evenly, skin side down, being careful not to crowd the pan and allow to brown. Turn over and brown the other side.

6. When all of the pieces are beautifully browned, place the pan in the oven at 350 degrees and cook until the chicken reaches an internal temperature of 165 degrees and all of the juices run clear. Remove, cover and allow it to rest.

Roesti Potatoes
Ingredients
1 lb of Russet potatoes, peeled and grated medium size-Do not place in water
1-2 lemons juiced to pour over potatoes to prevent browning
1 medium onion, finely diced
Salt, to taste
White pepper. to taste
1 Whole eggs
2 Tbs flour  
Oil for frying
*Cheesecloth

Preparation 
1. Place grated potatoes in a piece of cheesecloth and squeeze out the excess liquid into a bowl and set aside, allowing the starch to separate from the water.

2. In another bowl add potatoes and toss with a little lemon juice to prevent browning. Add onions, salt, pepper, egg, flour and the starch and mix until it is a slightly firm consistency. If mixture is too wet, squeeze out in cheesecloth and add a little more flour.

3. Heat pan to high heat and add oil.

4. Form potatoes in to patties and place into oil and cook for about 4-5 minutes until browned and cooked through on both sides. Drain on paper towel and cover to keep warm.

Asparagus

Ingredients
1 bunch of Asparagus, wooded ends removed by trimming
1 large pot of boiling water, generously salted
1 large bowl of ice water

Preparation
1. Place Asparagus in boiling, salted water and blanch until bright green and slightly firm, about 3 minutes.

2. Remove and immediately place in the ice bath to stop the cooking process.

3. Remove and drain.

4. Toss in a pan with a little butter or olive oil to reheat.

Cucumber Salsa

 Ingredients
1 Cucumber, peeled, seeds removed and small dice
1/4 Red bell pepper, seeds removed and small dice
1/4 Green bell pepper, seeds removed and small dice
1 Tbs of cilantro, finely chopped
Salt, to taste
Pepper, to taste
1 lemon, juiced
1lime juiced

Preparation
 mix all ingredients and refrigerate until ready to serve.

Plating
 I served my chicken on a bed of white rice, placing the asparagus tips on the side with all of the ends facing the same way. The potatoes are placed in front and the chicken is topped with the Cucumber Salsa. Enjoy!


  

The Sweetness Of Life

One of my favorite drinks is a modern twist on the classic iced coffee. It is a smooth blend of espresso and flavored syrups, with a creamy whipped swirl and a drizzle of caramel. This drink is truly indulgent and is perfect for any occasion.

Blended Iced Coffee

                   Blended Iced Coffee With Caramel Drizzle

Ingredients

1 1/2 cups espresso or strong brewed coffee, cold
   1/2 cups whole milk
   1/2 cups granulated sugar
      2 tsp   Torani Caramel Syrup
      1 tsp   Hershey's Chocolate Syrup
   1/4 tsp   salt
      1 dash vanilla extract
      3 cups ice cubes

   Whipped Cream
     1 cup Heavy Cream
     1 Tbs Confectioner's Sugar (powdered sugar)

To 3 cups of ice add coffee, milk, sugar, syrups, salt and extract and blend until smooth and frothy.

In a stand mixer or large mixing bowl add heavy cream and powdered sugar and whip until firm and and smooth like...whipped cream.

Spoon whipped cream into a pastry bag with a decorator tip or a freezer bag with one tip cut off.

Pour coffee mixture into a tall glass and pipe whipped cream on top to a high peak.

Drizzle with caramel syrup and ENJOY!