01 Aug Farm Fritters with Spicy Green Goddess

By Chef Jed Demler, Savoureux Catering

Fritters Ingredients:

  • 1/2 cup whole milk
  • 1 cup all purpose flour
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 2 cups shredded zucchini, squash, or corn off the cob
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons minced fresh herbs (chives, dill, parsley)
  • Vegetable oil for cooking

Green Goddess Ingredients:

  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 3 tablespoons chopped chives
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon lemon juice
  • 1/2 jalapeno, seeded and chopped
  • 2 cloves garlic, chopped until paste
  • Salt and pepper

Fritters Directions:

  1. Heat 2 inches of vegetable oil in a large skillet to 350 degrees.
  2. Lightly beat the egg and add to the milk. Stir together the flour, spices, and baking powder. Add the dry ingredients to the wet ingredients and stir until smooth. Fold in vegetables and herbs.
  3. Drop spoonfuls into hot grease, making sure not to overcrowd the pan (overcrowding brings the temperature of the oil down drastically and will affect the texture of your fritters). When edges tuen golden brown, flip (flipping only once). The entire cooking process should take 90 seconds to 2 minutes!
  4. Remove from oil and immediately toss with salt.

Green Goddess Directions:

  1. Super easy! Blend all ingredients in a blender until very smooth.
  2. Season with salt and pepper and refrigerate for at least 2 hours before use (allowing flavors to meld).
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27 May Fresh Peach Salsa

This simple peach salsa can be made in advance and simply eaten with chips or served with grilled fish, chicken or pork.  Combine all ingredients in a non-reactive bowl. Mix well, taste for seasoning and refrigerate until serving.

Ingredients:

  • 6 fresh Texas peaches, pitted, peeled and diced
  • 3 green onions, chopped
  • 1½ cups diced fresh jicama
  • ½ cup diced fresh cucumber
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro leaves, washed and patted dry, chopped
  • 1 fresh jalapeno pepper, seeded and diced (optional)
  • juice of one lime
  • 1 tsp sea salt
  • pinch freshly-grated nutmeg
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20 May Figs in a Blanket

Recipe courtesy of Mozzarella Company
For a variation, try using local melons in place of figs.

Ingredients:

  • 3 tsp extra-virgin olive oil, divided for separate use
  • 8 very thin slices prosciutto, about 1/4 pound
  • 1/2 cup (4 ounces) soft, Texas Goat Cheese
  • 8 fresh ripe figs or 8 dried figs plumped in 1/2 cup white wine
  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 4 leaves mint, cut into thin strips, for garnish

Directions:

1.  Preheat the oven to 375ºF. Brush a non-stick baking sheet with 1 tsp olive oil.

2.  Separate the slices of prosciutto and cut each in half so that there are 16 pieces. Divide the Goat Cheese into 16 pieces and roll them into small balls. Cut the figs in half and make indentation with thumb in each.

3.  Place a ball of Goat Cheese into the indentation of each fig. Wrap each fig tightly with a piece of prosciutto, taking care to completely enclose the Goat Cheese so that it won’t run out while baking. Gently squeeze the prosciutto-wrapped figs to seal the packets and place the figs on the prepared baking sheet.

4.  Combine balsamic vinegar, 2 tsp of olive oil, and honey in a small dish.

5.  Bake figs for 3 to 5 minutes, until the cheese begins to melt and the prosciutto begins to brown.

6.  Remove from the oven and, using a spoon, drizzle the balsamic vinegar dressing over the figs. Serve while warm, with mint for garnish.

 

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29 Apr Radishes with Mozzarella

Ingredients:

  • 8 ounces mozzarella or burrata cheese, torn into pieces
  • 2 thinly sliced radishes
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Chopped chives and finely grated lemon zest (for topping)

Directions:

1.  Tear cheese into pieces and place on a platter.

2.  Toss 2 thinly sliced radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.

3.  Arrange radish mixture over cheese and drizzle with any remaining dressing.

4.  Top with chopped chives and finely grated lemon zest

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19 Sep Crostini with Roasted Tomatoes and Goat Cheese

Ingredients:

  • 4 pounds plum tomatoes, preferably both gold and red
  • 1 head garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups olive oil
  • 1 baguette
  • ½ pound fresh goat cheese

Directions:

1. Heat the oven to 300 degrees. Slice the tomatoes in half lengthwise and arrange them cut-side up in an 11 1/2-by-14-inch baking pan, preferably earthenware. They should fit tightly.

2. Separate the garlic into cloves and peel the cloves. Scatter them among the tomatoes. Season the tomatoes liberally with salt and pepper and pour over enough olive oil to come at least halfway up the sides of the pan. Bake, uncovered, until the tomatoes turn golden brown on top, at least 2 hours. Cool for at least 10 minutes.

3. Cut the baguette on a bias into half-inch slices. Toast the bread until lightly browned on both sides.

4. To serve, use a fork to remove each tomato slice from the pan (allowing excess oil to drip back into pan) and place it on a slice of toasted bread. Top each with a dab of fresh goat cheese, about 2 teaspoons. Servings: 8 to 10

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06 Jul Roasted Cherry Tomato Chutney on Squash

Ingredients

  • 1 2-pound spaghetti squash, halved lengthwise and seeded
  • 2 pints cherry and/or grape tomatoes
  • ½ cup chopped onion
  • Freshly grated Parmesan cheese
  • 1 8 -ounce container bite-size fresh mozzarella balls, cut up
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • ¼ cup chicken broth

Directions

1.  Brush cut sides of squash with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick the skin all over with a fork. Bake, uncovered, in a 375 degrees oven for 30 to 40 minutes or until tender.

2.  Place cherry tomatoes in a large bowl. Add the remaining 2 tablespoons olive oil, minced garlic and salt to taste; stir well to coat. Place tomato mixture in a 15x10x1-inch baking pan. Bake in oven with the squash for the last 20 minutes.

3.  In a large skillet, bring the chicken broth to boiling; add onion. Cook about 3 minutes or just until tender. Remove skillet from heat. Add roasted tomatoes to the skillet with the onion. Using a fork gently press down on tomatoes to pop their skin and release their juice. Add mozzarella, basil and mint to the tomato mixture; toss well.

4.  Using a fork, remove the squash pulp from shell. Top squash with tomato mixture and Parmesan cheese.

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27 Apr Swiss Chard, Pilaf & Feta Bruschetta

Ingredients

  • 1 Bunch Swiss Chard, cleaned & julienned
  • 2 Tsp Parsley, chopped
  • 2 cups Pilaf,  cooked
  • 4 oz Feta Cheese
  • 2 Baby onions, minced
  • 1 Sprig wild garlic, minced
  • 1 Lemon,  zest & juice
  • Olive oil
  • Salt & Pepper

Directions

1.  Lightly sauté onion and garlic with olive oil. Add julienned swiss chard. Toss for one minute add fresh lemon juice & parsley. Take cooked pilaf (cook as package directs) and add to sautéed veggies.

2.  Place on a sliced baguette and garnish with feta cheese, lemon zest and parsley.

Makes a great appetizer or serve as an accompaniment to seared fish, roasted chicken, beef, or pork.

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