Recipes

Preserved Lemon Rice Pilaf

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 2 tbsp Olive Oil
• 1 small Onion, diced
• 2 cloves Garlic, minced
• 3 tbsp Preserved Lemon, finely chopped
• 1/4 tsp Cayenne Pepper
• 1 tsp Saffron
• 1 1/2 cup Long Grain Rice
• 3 cups Water
• Toasted Almond, for garnish
• Chopped Parsley, for garnish
• Salt & Pepper to taste

Instructions:

• In a medium saucepan, add the olive oil and heat gently over medium high heat. Add the onions and saute for 2-3 minutes or until translucent and fragrant. Add the garlic and continue cooking for an additional 2 minutes.
• Once fragrant, add the saffron, cayenne pepper and preserved lemon. Continue cooking for 2 minutes.
• Continue by adding the rice to the pan, stirring continuously for 2 minutes. Season with salt and pepper then add the water and cover the pot. Lower the heat to simmer and cook, covered for 20 minutes.
• Remove from heat and allow to sit for an additional 5 minutes, covered. Remove the cover, fluff with a fork and garnish with toasted almonds and chopped parsley.

Blood Orange Citrus Salad

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 2 Blood Oranges, segmented
• 1 Pomelo, peeled
• 1 Grapefruit, segmented
• 1 Navel Orange, segmented
• 2 tbsp Olive Oil
• 1/2 tbsp Sherry Vinegar
• 2 tsp Honey
• Fresh Basil, chopped, for garnish
• Salt

Instructions:

• Combine all the ingredients in the bowl and toss gently. Adjust seasoning as needed and garnish with chopped basil.

Quick Pomodoro Sauce

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 x 28oz can Whole Peeled Tomatoes
• 1/2 cup Olive Oil
• 2 cloves Garlic, minced
• 1/2 White Onion, diced
• 1/4 tsp Brown Sugar
• 1 tsp Balsamic Vinegar
• Salt and Pepper, to taste

Instructions:

• In a medium sized pot, add the olive oil, minced garlic and chopped onion and place over medium heat. Season lightly with salt and pepper then sweat for 1-2 minutes.
• Once the onions and garlic have softened, add the can of tomatoes, brown sugar and balsamic vinegar. Increase the heat and allow the sauce to come to a simmer.
• Simmer for 15 minutes then remove from heat and blend using an immersion blender. Adjust seasoning with salt and pepper as necessary.

Garlic Focaccia

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/3 cup water, warm
• 1 1/3 tsp Dry Active Yeast
• 1/2 tsp honey
• 1 1/3 cup AP flour
• 1/2 tsp salt

Instructions:

• In a small bowl, combine the olive oil, minced garlic, dried rosemary, and black pepper. Set aside.
• In a separate bowl, combine the warm water, dry active yeast and honey. Allow to sit for 5 minutes or until the yeast begins to foam.
• Add half of the flour to the bloomed yeast mixture and stir together until the flour is moistened.
• Continue by adding half of the garlic olive oil mixture to the dough and combining well. Finish the dough by adding the remaining flour and stirring until the dough comes together. Once a ball is formed, transfer the dough to a work surface and knead until smooth. Place the dough in a well-oiled bowl, cover with a damp cloth and allow to proof for 1 hour.
• Preheat the oven to 450F. Transfer the dough to a well oiled 8x8” baking pan. Press the dough down into the pan, using your fingers to dimple the dough. Add the remaining garlic oil atop the focaccia and allow to rise for an additional 15-20 minutes.
• Place the focaccia into the preheated oven and bake for 15-20 minutes or until golden.

Whipped Feta Dip

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 8 oz feta cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Zest and juice of one lemon
• 2 garlic cloves, minced
• Salt & freshly cracked black pepper, to taste

Instructions:

• In a food processor, combine all of the ingredients and blend until smooth.
• Taste and season with salt & pepper.
• Remove from the blender and transfer to a serving platter.
• Top with the room temperature Caramelized Shallots & California Raisins. Serve with fresh bread for dipping.

Caramelized Shallots & California Raisins with Bacon

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 1/4 cup butter
• 3 tbsp olive oil
• 2lb peeled shallots, halved
• 1/2lb bacon, cut into pieces
• 1/2 cup California Raisins
• 2 tbsp sugar
• 1/4 cup sherry vinegar
• 1 bunch flat leaf parsley, chopped
• 1/2 tsp kosher salt
• Freshly cracked black pepper

Instructions:

• Preheat the oven 400F.
• In a large oven safe frying pan over medium high heat, cook the bacon until almost crispy, and drain most of the fat from the pan.
• Add the butter, olive oil and sugar and stir to combine.
• Remove from the heat and add the vinegar, salt and pepper and stir to combine.
• Add the shallots and raisins and toss to coat.
• Place the pan in the oven and roast until the shallots are tender, about 25 minutes depending on the size of the shallots.
• When the shallots are fully cooked, the raisins have plumped up and the liquid has reduced. Remove them from the oven and allow them to cool.
• Season again with salt and pepper and sprinkle with parsley.