Thomas Carrig – Johnson & Wales University
1 Tbs. plus 1 tsp. olive oil, divided
1 lb. asparagus, trimmed, and cut into thirds
2 medium red bell peppers, cut into 1/4-inch wide strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5-oz. package prewashed baby spinach leaves
1 10-oz. log goat cheese
1 4-oz. jar prepared pesto sauce
1 14-oz. pkg. frozen puff pastry dough, thawed
1 large egg
1 16-oz. jar tomato sauce
Preheat oven to 425ºF. Coat baking sheet with cooking spray. Heat 1 Tbs. oil over medium-high heat. Add bell peppers, asparagus, and onion, and sauté 5 to 10 minutes, or until vegetables begin soften. Add spinach, remove from heat, and stir until spinach wilts.
Combine goat cheese and pesto in small bowl. Beat egg with 2 tsp. water in small bowl.
Lay puff pastry on well-floured work surface. Cut into eight squares, and line them up in two rows of four. Brush edges of four dough squares with egg. Scoop 1/4 cup sautéed vegetables into center of four egg washed squares, keeping edges clear. Spoon pesto-cheese mixture over vegetables. Set four remaining puff pastry squares on top of vegetables and cheese, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet, and brush tops with egg. Bake 25 minutes, or until pastry is golden brown. Meanwhile, heat tomato sauce in saucepan until warm.
To serve: Spoon about ½ cup of sauce into bowl or onto large plate and set Vegetable Wellington on top.
Mexican Chili with Kahlua and Coffee
Gerardo Andres Avalos – The Culinary Institute of America
Serves 6 – Vegan
2 Tbs. vegetable oil
1 medium onion, chopped (1 cup)
1 red bell pepper, chopped
1/4 cup Kahlua
1 6-oz. can tomato paste
2 15-oz. cans kidney or black beans, rinsed and drained
1 14.5-oz. can diced tomatoes
1 cup low-sodium vegetable broth
3/4 cup brewed coffee
1 small jalapeño pepper, finely chopped (2 Tbs.)
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. unsweetened cocoa powder
1/2 tsp. cayenne
1/2 tsp. oregano
Heat oil in medium pot over medium heat. Sauté onion 5 minutes, or until soft. Add bell pepper, and sauté 3 minutes. Pour in Kahlua, and scrape bottom of pot to release any flavorful onion bits.
Simmer until most of Kahlua has evaporated. Stir in tomato paste, and cook 2 minutes more. Add all remaining ingredients, and season with salt and pepper.
Reduce heat to medium-low, and simmer 30 minutes.
Squash and Mole Enchiladas
Laura Boyd Chapman – Johnson & Wales University
1 large butternut squash, halved and seeded (2 lb.)
2 Tbs. unsalted butter, divided, plus more for greasing baking dish
2 tsp. pumpkin pie spice
1 small shallot, chopped (1 Tbs.)
1 10-oz. pkg. frozen corn, thawed
2 jalapeño peppers, chopped
8 8-inch flour tortillas
1 15-oz. can black beans, rinsed and drained, divided
8 oz. queso fresco, crumbled, divided
6 oz. prepared mole sauce
Preheat oven to 450°F. Line baking sheet with foil. Prick butternut squash all over with fork, and dot insides 1 Tbs. butter. Sprinkle squash halves with pumpkin pie spice, and season with salt and pepper. Place cut side down on prepared baking sheet, and bake 30 to 45 minutes, or until tender. Cool until easy to handle, then scoop out flesh and mash with fork in bowl. Set aside.
Heat remaining 1 Tbs. butter in skillet over medium heat. Add shallot, and sauté 3 minutes, or until translucent. Add corn and jalapeños, and sauté 3 to 5 minutes, or until soft and heated through.
Preheat oven to 350°F. Butter 16- x 9- inch baking dish. Set 1 tortilla on work surface, and fill with 1/3 cup squash, 3 Tbs. corn mixture, 3 Tbs. beans and 2 tsp. queso fresco. Fold in sides of tortillas, and roll. Set enchilada seam-side down in prepared baking dish. Repeat with remaining tortillas and filling ingredients. Spread with mole, and sprinkle with remaining queso fresco. Bake 20 minutes, or until filling is hot and cheese has melted.
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