Friday, March 31, 2017

Parmesan Asparagus Bundles Recipe



















Parmesan Asparagus Bundles

Nothing says spring like the delicate taste of fresh asparagus. It is a must-have at Chef Alexa's Easter celebrations. You can also find a nice white balsamic vinaigrette in the fresh dressings section of the produce cooler.

Ingredients
6 green onions
1 pound fresh asparagus (smaller stalks)
White balsamic vinaigrette (recipe follows)
8 ounces of parmesan shavings (or shave your own from a chunk with a carrot peeler)


Asparagus
Cut the green tops of onions into seven inch strips. In a small sauce pan, boil two cups of water. Put in onion tops for about one minute (until soft and tender). Drain and immediately place onion tops in ice water. Drain again and pat dry.

Divide asparagus into piles of three to five (about an inch around). Tie each pile into a bundle with an onion green with a secure, tight knot. You don’t want the asparagus to escape while you blanch them.

In a large skillet, boil one and a half inches of water to blanch asparagus. Cook asparagus bundles for five to seven minutes, until bright green. Immediately put in ice water when cooked for a moment.

Arrange asparagus bundles on a pretty spring platter. Drizzle with white balsamic vinaigrette and top with shaved parmesan.


White Balsamic Vinaigrette

3 tablespoon white balsamic vinegar
3 tablespoons extra virgin olive oil
1 clove of garlic, pressed
Freshly ground salt and pepper

Whisk together white balsamic vinegar, extra virgin olive oil, and garlic puree. Add salt and pepper to taste.


Makes about 6 to 12 servings.  

Wednesday, March 15, 2017

Deviled Eggs Recipe


Deviled Eggs with a Kick 
Makes 12 deviled eggs



Ingredients

6 extra large eggs
½  cup real mayonnaise
½ cup white wine vinegar
1 teaspoon Tabasco (or more to taste)
1 tablespoon Coleman’s dry mustard
2 tablespoons finely chopped chives

Directions

Place eggs in a single layer in the bottom of a sauce pan. Add cold water to cover eggs one inch. Heat eggs until just boiling. Cover and remove from heat. Let sit for 12 minutes before draining eggs and running cold water over them to cool.

Peel the eggs. Cut in half, lengthwise. Scoop out the yolks and mash them. Mix in the mayonnaise, white wine vinegar, Tabasco, and mustard.

Whip, whip, whip the mixture until light and fluffy.


Spoon the yolk mixture into the cooked halves. Sprinkle the chopped chives over the eggs. 


Thursday, March 2, 2017

Scalloped Potatoes Recipe

Scalloped Potatoes

While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad.

Ingredients:
3 lbs Yukon gold potatoes, peeled and sliced thin
8 oz sour cream
8 oz cottage cheese
1 pt heavy whipping cream
1/4 lb butter
1 lb sharp cheddar, shredded (reserve 1/4 cup)
1 lb queso chihuahua, shredded (reserve 1/4 cup)
1 sleeve Ritz crackers
1 tsp salt
½ tsp pepper

Instructions:
Preheat oven to 350 degrees.

In a stock pot, boil one gallon of water. Add sliced potatoes and cook for five minutes. Drain.

In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth while simmering. Remove the cream mixture from heat.

In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾ lb sharp cheddar, with a spatula.

In a food processor, pulse Ritz crackers and remaining cheeses until a fine crumb.

Layer mixture with potatoes in a 9x13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.

Take a moment to smell the delicious cheesiness and indulge in while hot.

Serves 15 as a side dish, 8 as an entrée.


This original recipe is property of Chef Alexa Lemley and may be used with permission.

Bio:

240sweet Artisan Foodworks Executive Chef Alexa Lemley grew up working in her parents’ catering business. She lives in Columbus, Indiana with her wife and business partner, Samantha. In 2015, she was awarded Grand Champion in the Ultimate Macaroni and Cheese contest by the American Dairy Association of Indiana. She also won Best Gluten Free and Most Creative in the Indiana Soup Fest the same year for her Lobster and Popcorn Soup. In 2012, Chef Alexa received two “Local Food Hero Awards” from the readers of Edible Indy magazine for creative use of regional foods. In 2009, she was inducted into the prestigious Indiana Artisan program for her gourmet marshmallows. That year, she was also the Artist in Residence at the Indiana State Museum where she demonstrated her food artistry for visitors.