Recipe: Pumpkin Cheesecake Tarts with Gingersnap Crust

This delicious recipe – perfect for Thanksgiving – is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of Border Grill.

Serves 8

Crust
4 cups finely crushed gingersnaps (about 60)
1/2 cup unsalted butter, melted

Filling
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup pureed pumpkin, fresh or canned
2 large eggs

Preheat the oven to 325 degrees F.

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Recipe: Pistachio Crumble Miso Salmon

The following recipe is from Brock Kleweno, Executive Chef at Yamashiro, a generous supporter and restaurant participant at the EMA Awards.

Salmon: 1lb – cleaned, boned, and skinned

*We use Skuna Bay Salmon as it is sustainable and sushi grade.

Crust for Salmon

  • 1 TB Coriander
  • 1 TB White Sesame Seeds
  • 1/4 TB Black Pepper

Miso-Ponzu Vinaigrette

  • 2 C White Miso
  • 6 TB Shallot – chopped
  • 6 TB Ginger – chopped
  • 1 TB Garlic – chopped
  • 8oz Ponzu
  • 10 oz Water

*Combine all in blender and puree

Pistachio Crumble

  • 1 QT Pistachio – toasted and rough chopped
  • 1 ea lemon – zest only
  • 1/2 ea orange – zest only
  • 1/2 TB garlic – chopped
  • 1/2 C Extra Virgin Olive Oil
  • 1/4 C Ponzu

*Combine all in bowl and mix well
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Recipe: Baja Ceviche Tostada

This delicious recipe is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of one of our sponsor restaurants, Border Grill. We were lucky to taste this yummy dish at our 3rd Annual School Garden Luncheon – it was amazing.

This “fresh from the sea” tostada was developed by Border Grill Las Vegas Executive Chef Mike Minor after a food and flavor exploration trip to Baja, Mexico. Inspired by the street foods of coastal city Ensenada, it’s a perfect combination of citrus, spicy chiles, and fresh seafood.

Serves 4

  •  1 pound boneless, skinless Alaska halibut* or similar, finely diced
  • 1 pound domestic, wild-caught shrimp*, cleaned and finely diced
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, finely diced
  • 1/2 to 1 jalapeño, stem and seeds removed, finely diced
  • 1/2 bunch cilantro, finely chopped
  • 2 Roma tomatoes, finely diced
  • 2 medium carrots, peeled and finely diced
  • Salt, to taste
  • Vegetable or canola oil, for frying
  • 4 6-inch corn tortillas
  • 1 bunch cilantro
  • 1 lime, juiced
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise
  • 1 California avocado, halved, pitted, peeled, and sliced, for garnish

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Recipe: Portobello Mushroom, Spinach, and Melted Vegan Mozzarella Tartines

This delicious recipe comes from Ann Gentry, creator and founder of one of our sponsor restaurants, Real Food Daily.

As the executive chef of Vegetarian Times magazine, I prepared this tartine (open-faced sandwich) on The Today Show. Here, I’ve put my vegan mark on the recipe; among the changes, I use vegan mozzarella cheese instead of parmesan.

Serves 4

Ingredients:

  • 6 ounces vacuum-packed soft silken tofu (such as Mori- Nu)
  • 6 cloves garlic, roasted Fine sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 large portobello mushrooms, cut into 1⁄2 -inch-thick slices
  • 2 large shallots, thinly sliced
  • 1 1 (8-ounce) bag fresh spinach
  • 6 tablespoons grated vegan mozzarella cheese
  • 1⁄2 French baguette, halved lengthwise, then cut crosswise in half Continue reading

Recipe: Roasted Tomato Soup

This delicious recipe comes from Ann Gentry, creator and founder of one of our sponsor restaurants, Real Food Daily.

From Roma to cherry to beefsteak, any kind of tomatoes can be used to make this soup. You can play around with the colors of the tomatoes, too. Look for heirloom varieties at your local farmers’ market: They might be red, orange, yellow, purple, or even green. For a shortcut—or when it’s not tomato season— you can use canned fire-roasted tomatoes; Muir Glen makes a great one that’s organic, too. Besides basil and flat-leaf parsley, sage is added to lend an even deeper flavor. This soup is hearty and satisfying and it makes a fantastic meal served with this Portobello Mushroom and Spinach Tartine.

  • 4 pounds ripe tomatoes, quartered
  • 1⁄4 cup plus 2 tablespoons extra- virgin olive oil
  • 1⁄4 cup balsamic vinegar
  • 12 large cloves garlic, chopped
  • 3 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 medium red onions, coarsely chopped
  • 1⁄4 cup lightly packed chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 11/2 tablespoons finely chopped fresh sage
  • 5 cups water
  • About 2 cups Herbed Croutons (see below) Continue reading

Recipe: Susan Feniger’s Spiced Millet Puffs

Susan’s recipe for spiced milllet puffs is from her new cookbook, Susan Feniger’s Street Food. Over her thirty-year food career—from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Mastersand creating STREET—celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world.

In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.

On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection.

Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.

Spiced Millet Puffs

Makes 70 mini puffs

Ingredients:

  • 1 ounce unsalted butter
  • 5 ounces marshmallows
  • 1 Tablespoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon black mustard seeds*
  • ¼ teaspoon cayenne chile powder
  • ¼ teaspoon ground turmeric
  • ½ cup dried currants or raisins
  • ½ teaspoon kosher salt
  • 1 teaspoon chopped curry leaf* (optional)
  • 3 cups puffed millet*

Directions:

In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.

Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn’t burn to the bottom of the pan. You can lower the heat slightly if you need to.

When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf and stir well so that the spices toast and mix with the marshmallow. Continue reading

Recipe: Salmon Rillette

This healthy, delicious recipe comes to us from Chef Christopher Eddy of Campanile. We are thrilled to have Campanile join us as a partner restaurant at the upcoming 2012 EMA Awards.

Rillette is a French charcuterie typically made from pork, duck, rabbit or other meat. “I was working on a small plates menu for Campanile involving more charcuterie and pâté-style dishes,” Chef Christopher Eddy explains. “We are getting some great salmon out of Skuna Bay an have a great olive oil so it seemed like a natural fit.” He adds that the olive oil’s flavor “compliments the natural sweetness of the salmon and it gives it a smoother lighter texture than using the traditional butter.”

Time: 30 mins
Servings: 2 cups, enough for 8-10 people

Ingredients:

  • 10 oz Skuna Bay or wild salmon
  • 1 cup California Olive Ranch extra virgin olive oil
  • 1/4 cup chopped scallions, green only
  • 1/4 cup fresh dill, finely chopped
  • 1 lemon, zest only
  • 1 medium shallot, finely chopped
  • Kosher salt
  • Fine black pepper
  • 1 ea cedar wood plank (prepare wood plank according to manufacturer’s directions. If you do not want to grill the salmon, smoked salmon can be used as a substitution

Preheat olive oil in a small sauce pan or pot to 130 degrees F., less than a simmer. Poach the salmon at a very low temperature and do not allow the oil to bubble.

While olive oil is heating, chop the shallots, scallions and dill. Be sure to keep them separated. Zest the lemon, only removing the yellow skin. Set aside.

Cut your salmon into two 5 oz portions. Season both with salt and pepper. Place one portion into the heated olive oil and poach for 5-10 minutes. The second portion of salmon should be grilled over a cedar wood plank for 7 minutes. Continue reading