Recipes, Scottsdale

ROAST GARLIC
 
Roasting garlic dramatically tames its “garlickyness.” Thus you have a world of flavor available even if you don’t consider yourself a fan. It is wonderful in soups, dips, dressings and spreads. We’ve put a recipe for Roasted Garlic from Sweet Basil Cooks – A Second Helping.
METHOD
1 Cut off the top of a garlic bulb, exposing the tops of the cloves 2 Drizzle with olive oil 3 Place the bulb in a garlic roaster or wrap in foil to enclose completely 4 Bake at 425 F for 40 minutes 5 Allow the garlic to cool completely 6 Squeeze the baked cloves to get the roasted garlic out of the skins

The roasted garlic will keep, covered, for a week in the refrigerator.
 
Sweet Basil Cooks A second Helping — Gourmetware and Cooking School Scottsdale, AZ
 
 
Olathe Sweet Elote Salad — Gourmetware and Cooking School Scottsdale, AZ
 
OLATHE SWEET SWEET ELOTE SALAD In 2014 Martie Sullivan, owner of Sweet Basil Gourmetware & Cooking School in Scottsdale, Arizona made a salad to celebrate the arrival of Olathe Sweet Sweet Corn from Colorado to the Valley of the Sun. This year she will move the celebration to her new Sweet Basil Market Cafe inside the store and put it on the menu. (Elote means “cob” in Spanish.)

Serves 2 Side Salads or 1 Entrée Salad
 
INGREDIENTS 1 ear Olathe Sweet Sweet Corn – husk just before using ½ cup whole milk 1 tsp ancho chile powder ¼ tsp cumin ¼ tsp sugar 1 cup romaine – torn into bite-sized pieces 1 cup fresh spinach – torn into bite-sized pieces 2 green onions (scallions) sliced white & green ¼” 2 large radishes – matchstick sliced 1/3 cup crumbled feta cheese 1/3 cup black beans 1 avocado – diced

PREPARATION 1. Preheat oven to 325° 2. Cut two 2” pieces of corn from the center of the cob 3. Remove remaining kernels from the cob and place in a large mixing bowl 4. In a small mixing bowl combine milk, ancho chile powder, cumin and sugar 5. Place cob pieces in muffin pan cups (If muffin tin cups are shallow, rotate cobs half way through cooking) 6. Add milk mixture to near top of cup. (fill remaining cups with water) 7. Bake cobs in oven 14 minutes. Remove. Let cool. 8. Add greens, vegetables, beans, cheese and avocado to the large mixing bowl
 
HONEY LIME DRESSING INGREDIENTS ¼ cup fresh lime juice 2 tbs honey 2 tbs minced cilantro 1 large garlic clove, peeled & minced 1 tsp fresh jalapeno pepper, seeded & minced

PREPARATION 1. Combine all ingredients in a medium mixing bowl and whisk vigorously 2. Pour into the large mixing bowl

PLATING 1. Add dressing to the salad and toss gently but thoroughly 2. Serve with cob garnish
 
Grill Fest 2014 — Gourmetware and Cooking School Scottsdale, AZ
 
MARINATED GRILLED SHRIMP (Demonstrated by Martie Sullivan at ARIZONA PBS EIGHT’S GREAT GRILLFEST at the Trilogy Golf Club at Vistancia Sunday, November 2, 2014)
MARINATED GRILLED SHRIMP Makes 6 servings
INGREDIENTS 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 TBSP red wine vinegar 2 TBSB fresh basil, chopped 1/2 tsp salt 1/4 tsp cayenne pepper 2 pounds shrimp, cleaned and deveined

PREPARATION 1.Combine all ingredients except shrimp in a medium size bowl and mix well 2. Add shrimp to bowl and toss to coat 3. Oil the grill or grill grid and heat the grill to medium high 4. Place shrimp on the grill and cook 2-3 minutes. Turn shrimp and cook for an additional 2-3 minutes 5. Remove shrimp from grill and serve
Amy Barnes’ BLUE CHEESE JALAPENO POPPERS Makes 12 poppers
INGREDIENTS 2 eggs, beaten ¼ cup milk 1 cup panko bread crumbs 1 tsp salt 1 tsp ground black pepper ½ TBSP garlic powder 12 jalapeno chile peppers ½ cup crumbled blue cheese

PREPARATION 1. Preheat oven to 400 degrees. 2. In a small bowl, mix together the egg and milk. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder. 3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet. 4. Bake in preheated oven until golden brown, about 15 minutes.
COFFEE & SPICE RUBBED PORK TENDERLOIN WITH CHIPOTLE CREAM SAUCE 4 servings
INGREDIENTS:
For the pork:
1 TBSP freshly ground coffee
2 tsp golden brown sugar
2 tsp freshly ground black pepper
½ tsp ground coriander
½ tsp dried oregano
½ tsp kosher salt
Extra virgin olive oil
1 pork tenderloin (about 2 lbs)

For the sauce:
Extra virgin olive oil
1 minced shallot
1 minced garlic clove
½ cup red wine
½ cup low sodium beef broth
1 TBSP chipotle puree
½ cup cream
Kosher salt and ground black pepper to taste

PREPARATION:
1. Preheat oven to 375 degrees. Line a low-rimmed baking sheet with foil.
2. In a small bowl, combine the ground coffee, brown sugar, black pepper, coriander, oregano, and salt. Trim the “silver skin” from the pork. Place pork on the baking sheet. Generously coat the pork with the coffee rub and drizzle with olive oil. Place the pan with the pork in the preheated oven and roast for 30 minutes, or until an instant read thermometer registers 155 degrees for medium well (the pork will continue to cook 5 more degrees after removing from oven).
3. While the pork is roasting, make the sauce: Place a saucepan over medium-high heat. Drizzle extra virgin olive oil over bottom of pan to coat. When oil “shimmers,” add shallots and sauté until lightly browned. Add garlic and cook and stir 1 minute. Add wine and cook until pan is deglazed and liquid is reduced by one-half. Add beef broth and chipotle puree. Cook and stir until slightly thickened. (Can be made ahead up to this point. Just before serving, reheat over low heat.) To finish the sauce, add the cream to the sauce and heat over medium heat, stirring occasionally, until thickened to sauce consistency. Add salt and pepper to taste.
4. Let the roasted pork rest for 15 minutes before carving. Slice crosswise into ½-inch slices. Arrange the pork on a serving platter. Spoon the sauce over the pork slices and serve.

MISO-GLAZED MAHI MAHI WITH STIR-FRIED RED RICE 4 servings
INGREDIENTS:
Red Rice:
1 cup red rice,
2 scant cups water,
2 TBSP butter, divided,
1 TBSP sesame oil,
1 large red onion thinly sliced
8 oz sliced cremini mushrooms
1 TBSP fresh ginger, minced
1 TBSP garlic, minced
5 oz baby spinach
3 TBSP soy sauce

Mahi Mahi:
½ cup mirin
½ cup sake
6 TBSP white or yellow miso paste
2 TBSP sugar
4 tsp toasted sesame oil
4 mahi mahi fillets, about 6 oz each

PREPARATION:
1. Make the red rice: In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and cool completely.
2. In the smallest saucepan you have, combine the mirin and sake, and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
3. Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
4. When the rice has cooled, heat a skillet or wok over medium-high heat and add 1 tablespoon butter and the sesame oil. Add the red onion and cook for 2 minutes, then stir in the mushrooms, ginger, and garlic, and cook until lightly browned, about 3-4 minutes.
5. Heat the remaining 1 tablespoon butter in the skillet. Stir in the spinach and stir-fry over high heat until wilted, about 1-2 minutes. Stir in the rice, then the soy sauce and stir well. Add more soy sauce, if you like.
6. Preheat the broiler on high heat. Line a sheet pan with foil and oil the foil.
7. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet, and put the baking sheet about 6 inches from the broiler. Broil for 2 to 3 minutes on each side, until the surface browns and blackens in spots.
ROASTED SALMON BITES WITH SUN-DRIED TOMATO VINAIGRETTE 8-10 servings
INGREDIENTS:
For the sauce:

2 sun-dried tomatoes, in oil, chopped
2 TBSP red wine vinegar
garlic cloves, smashed
1 TBSP basil, chiffonade
¼ cup olive oil
Salt and freshly ground black pepper

For the salmon:
16 oz skinless salmon fillet
cut into bite-size cubes
Kosher salt and freshly ground black pepper
Dried thyme
Extra virgin olive oil
7 basil leaves, chiffonade (cut into thin strips) for garnish
Wooden picks for serving

PREPARATION:
1. Preheat oven to 400 degrees. Line a sheet pan with a silicone baking mat or parchment.
2. Make the sauce: Place the sun-dried tomatoes, vinegar, garlic and basil in a blender or food processor and blend until smooth. Slowly add the olive oil and blend to emulsify. Season with salt and pepper. (Can be made one day ahead. Store in the refrigerator in an airtight container. Bring to room temperature before serving.)
3. Roast the salmon: Season the salmon pieces on both sides with the kosher salt, freshly ground black pepper, and a little ground thyme. Place on the parchment and drizzle with extra virgin olive oil. Roast in the preheated oven for 15-20 minutes, or to desired doneness.
4. To serve: Spoon some of the vinaigrette onto a serving platter. Top with the roasted salmon pieces. Place a toothpick in each piece of salmon. Sprinkle with chiffonade basil for garnish.

STEAKHOUSE SPINACH GRATIN 4 servings
INGREDIENTS:
3 TBSP unsalted butter, divided, plus more for greasing casserole
1 cup fresh breadcrumbs
⅓ cup grated Parmigiano-Reggiano cheese
2 tsp vegetable oil, divided
2 lbs baby spinach
⅔ cup heavy cream
⅔ cup half-and-half
¼ cup diced yellow onion
1 TBSP plus 1 tsp all-purpose flour
Pinch of freshly grated nutmeg
1 bay leaf
1 fresh thyme sprig, plus leaves from 1 thyme sprig
½ cup grated Gruyère cheese
Kosher salt and freshly ground white pepper to taste

PREPARATION:
1. Preheat an oven to 400 degrees. Butter a 9½x7-inch oval gratin dish.
2. Place a skillet over medium heat. Add 2 tablespoons butter to melt. Add the breadcrumbs and cook, stirring, until lightly toasted, about 6 minutes. Remove the pan from the heat and stir in the Parmigiano-Reggiano. Let cool to room temperature.
3. Place a Dutch oven over medium-high heat. Add 1 teaspoon of the oil and heat to shimmering. Add half the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Transfer to a colander and drain, pressing out any excess water with the back of a spoon. Transfer to a large bowl. Repeat with the remaining 1 teaspoon oil and spinach.
4. In a small saucepan over medium heat, warm the cream and half-and-half; do not allow the mixture to boil.
5. Place a large saucepan over medium heat. Add the remaining 1 tablespoon butter to melt. Add the onion and cook, stirring, until translucent but not brown, 5 to 6 minutes. Add the flour and cook, stirring constantly, until nutty and just golden, about 1 minute.
6. Slowly whisk in the cream mixture. Add the nutmeg, bay leaf and thyme sprig and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and let stand for 5 minutes.
7. Strain the cream mixture into a bowl. Return the mixture to the saucepan. Place over medium heat and stir in the Gruyere until melted.
8. Fold the sauce into the spinach and season with salt and white pepper. Transfer to the prepared gratin dish and top with the toasted breadcrumbs. Bake in the preheated oven until the gratin is golden brown on top, about 10 minutes. Sprinkle with the thyme leaves.
ROASTED VEGETABLE ENCHILADAS WITH TOMATILLO SALSA 4 - 6 servings
INGREDIENTS:
For the sauce:
1 lb (6 to 8) tomatillos, husked and rinsed
1 medium white onion, sliced about ¼-inch thick
3 garlic cloves, peeled
2 jalapeños, stemmed
1½ TBSP vegetable oil, plus extra for roasting the vegetables and brushing or spraying the
tortillas
2 cups vegetable or chicken broth, plus a little extra if needed
½ cup Mexican crema (see below), crème fraîche or sour cream

For the enchiladas:
8 cups cubed vegetables (½-inch cubes) (chayote, carrots, white or red onions, small turnips,
kohlrabi, mushrooms and peeled butternut squash)
Salt
12 corn tortillas
⅔ cup shredded asadero or Monterey Jack cheese
½ onion, thinly sliced and separated into rings, for garnish
Fresh cilantro sprigs, for garnish

PREPARTION:
1. Make the sauce: Preheat the broiler.
2. Place the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove and reduce the oven temperature to 400 degrees.
3. Scrape the tomatillo mixture into a blender or food processor. Process to a smooth puree.
4. Place a 4-quart saucepan over medium high heat. Add 1 tablespoon oil and heat to “shimmering.” Add the puree all at once. Stir nearly constantly until darker and thicker, about 7 minutes. Add the broth and crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes. Thin, if necessary, with broth or water to a sauce consistency. Season with salt.
5. Roast the vegetables. Line a rimmed baking sheet with a silicone baking mat or parchment.
6. Spread the cubed vegetables on the baking sheet. Drizzle with oil, sprinkle with salt and stir to coat evenly. Roast in the preheated oven, stirring occasionally, until the carrots are crunchy-tender, about 25 minutes.
7. Lightly brush both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften.
8. Assemble the enchiladas: Smear 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish. Spoon the remaining sauce over the enchiladas, then sprinkle with the cheese. Bake the enchiladas in the oven until they are heated through (the cheese will have begun to brown), about 10 minutes. Garnish with onion rings and cilantro sprigs.


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CHOCOLATE GRAND MARNIER TORTE serves 8
INGREDIENTS:
Torte:
½ cup sugar, divided, plus additional for dusting
1¾ cups whole almonds, finely ground
1 tsp cinnamon
3 oz fine-quality dark bittersweet chocolate, pulsed in food processor until coarsely ground
3 TBSP Grand Marnier
1 TBSP orange zest
5 large egg yolks
4 large egg whites
½ tsp salt

Icing:
3 oz fine-quality bittersweet chocolate
2 TBSP Grand Marnier
¾ stick unsalted butter, cut into pieces

PREPARATION:
1. Preheat oven to 350 degrees. Butter 9-inch springform pan and dust with sugar, knocking out excess.
2. In a medium bowl, stir together ground almonds, cinnamon, and chocolate.
3. In a medium size bowl, using an electric mixer beat the Grand Marnier, orange zest, and yolks with ¼ cup sugar until thick and pale.
4. In a large bowl, using clean beaters, whip whites with salt until they just hold soft peaks.
5. Gradually beat in remaining ¼ cup sugar and beat until whites just hold stiff peaks. Stir one-third of whites into yolk mixture to lighten, and then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
6. Pour batter into pan and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool torte in mold on a rack 10 minutes, then invert onto rack and cool completely.
7. To make the icing: In a small heavy saucepan over very low heat, melt chocolate with Grand Marnier and 1 tablespoon butter, stirring. Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
8. Spread icing over torte with a small metal spatula. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving