Summer Vegetables Recipes
The Chef will demonstrate how to make Summer Vegetables by using Escoffier’s techniques. Below is a list of topics that Chef Mark Dowling will cover in detail:
- How to select vegetables
- How to pre-prep them
- How to cook them
- How to season
- How to serve them
Dandelion Greens, Summer Vegetables Recipe
Ingredients:
1 tbsp. EV olive oils
1 medium onion, diced
2 cloves garlic, minced
1/8 tsp. red pepper flakes
1 (15 ounce) can diced tomatoes or 4 cups diced fresh roma tomatoes
1 pound Dandelion, trimmed and cut into 4-5 inch pieces ( soaked in cold water with 1-2 tsp salt)
Sea salt and pepper to taste
Grated parmesano cheese
Method:
- Bring a ½ gallon of water and 1 tbsp of salt to a boil. Drain greens, cook Greens until tender about 4 minutes, drain and shock.
- Heat the oil in a large sauce pan over medium heat, Add the onions and saute until soft, about 5-6 minutes. Add the garlic and pepper flakes and sauté until soft.
- Add the tomatoes, and then the greens, salt and pepper and simmer until the liquid has evaporated
- Remove from heat, sprinkle cheese over if desired.
Squash Blossoms, Stuffed with Cheese Recipe
Ingredients:
3-4 oz. EV olive oil
12 zucchini blossoms
3-4 xl eggs beaten lightly
½ cup beef bacon cooked, drained and diced,
1cup of Ricotta cheese
½ cup AP Flour
Sea salt and pepper to taste
Method:
- Cook beef bacon
- Mix ricotta, bacon, and egg and salt pepper and spice of choice together well
- Open and stuff the blossoms.
- Dredge in beaten egg, press into flour, and bread crumbs, do not stack them
- Heat olive oil in large skillet over medium heat.
- Cook the blossoms, don’t over crowd pan.
- Cook about 4 minutes on each side.
- Season and serve !
Please be sure to check out our recent demos!
Brie En Croute Recipe
Blueberry Muffin Recipe
To learn more about our programs, contact us at (877) 452-5489 or [email protected]
