Hands-On Cooking Class, with Creative Chef Jesús González
Orange Chocolate Mousse
March 20, 2008
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1 cup carrots (6-8 baby carrots)
1/4 cup milk
8 ounces dark semisweet chocolate (75%)
1/2 cup (4 ounces) low-fat cream cheese, at room temperature
2 tablespoons agave nectar
2 teaspoons vanilla
2 tablespoons Grand Marnier or other orange liqueur (optional)
Mint sprigs
Fresh raspberries
1. Wash carrots, then remove the tops and tips. Do not remove carrot
skins. Place the prepared carrots in a medium metal sauté pan or
on a baking sheet. In a 375-degree oven, roast the carrots for 45
minutes. Let cool. Then puree the carrots in a food processor and set
aside.
2. Place the chocolate in a small metal bowl and add the milk. Set the bowl over a pot of simmering water and stir until the chocolate is melted and smooth. Turn off the heat, but leave the bowl over the hot water.
3. In the bowl of a food processor, puree the melted chocolate and milk, pureed carrots, cream cheese, agave nectar, vanilla and Grand Marnier, until perfectly smooth, scraping the sides down several times.
4. Place the smooth chocolate mousse in a large pastry bag with a large
rosette tip OR merely use a serving spoon to serve the mousse. Place 5-6
raspberries (or other fruit) in the base of 6 glass coupes and then top
the berries with the mousse. Top the mousse with a raspberry (or other
fruit) and a sprig of mint.
Hands-On Cooking Class, with Creative Chef Jesús Gonzalez
November 19, 2007
Creamy Broccoli Soup
Tres Estrellas Cherry Tomato Salad
Wild Salmon Patties
Pesto Linguine with Lemon
Creamy Broccoli Soup
1 teaspoon extra virgin olive oil
3 cloves garlic, minced
2 medium leeks, sliced
3 stalks celery, chopped
1 small carrot, diced
7 cups vegetable broth
1 cup fresh basil leaves
1 cup fresh parsley
1 lb. broccoli, chopped into bite-sized pieces
Sea salt and freshly cracked pepper, to taste
1) In a large soup pot, sauté garlic and leeks in olive oil
until tender, about 5 minutes.
2) Add in carrot and celery. Sauté for several minutes more.
3) Pour in broth. Cover and cook 10 - 15 minutes.
4) Five minutes before serving, add the basil, parsley and the broccoli.
Cover and cook just until the broccoli is tender, but still retains
its color.
5) Place soup in blender or processor cup. Puree until smooth.
Season with sea salt and fresh pepper, to taste
Servings per recipe: 8 10-ounce portions
Tres Estrellas Cherry Tomato Salad
1/4 cup fresh fennel bulb, cut in julienne
2 tablespoon fennel pollen
2 tablespoon fresh mint, chopped
2 cups cherry tomatoes cut in quarters
1/3 cup Parmesan cheese, grated
1/4 cup red onion, sliced
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1. Cut the fennel in half and then in julienne strips.
2. Cut the tomatoes in quarters.
3. Cut the onion in half, and then in thin slices.
4. Grate the Parmesan in fine shreds.
5. Mix all the ingredients in a bowl.
6. Serve on a big platter.
Wild Salmon Patties
12 ounces wild salmon
¼ cup whole wheat bread crumbs
1 ½ tablespoons minced shallots
2 – 3 tablespoons red bell pepper, minced
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
1 tablespoon dill seeds
1 tablespoon fennel seeds
1 tablespoon caraway seeds
½ teaspoon crushed red pepper
Pinch sea salt
¼ teaspoon freshly ground black pepper
2 egg whites, beaten
1. Remove skin and bones from the salmon .
2. Place salmon in a grinder or in a processor cup, pulsing to grind.
3. Add the remaining ingredients and mix well.
4. Form into 6 patties. Grill patties 2 – 3 minutes per side. Or bake in 350 degree oven for
6- 8 minutes.
Vegan Variation: Substitute 12 ounces of mashed tofu for the salmon. Add ¼ cup ground golden flax seed and 1 ½ cups cooked carrot or sweet potato, pureed. Proceed as above.
Pesto Linguine with Lemon
Sun Dried Tomato Pesto
1 cup sun-dried tomatoes, chopped
4 tablespoons toasted pine nuts
1 tablespoon lemon zest
¼ cup Kalamata olives, pitted and chopped
½ teaspoon crushed red pepper
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
16 ounces linguine
1 gallon water
Vegetable Medley
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 medium white onion, small dice
2 cups oyster mushrooms, julienne
1 medium red bell pepper, julienne
¾ cup fresh basil, julienne
3 cups arugula, julienne
1 cup white wine
2 cups diced vine ripe tomatoes
1 ½ cup snow peas
1. In a blender cup or processor bowl combine the pesto ingredients, processing until smooth. Set aside.
2. Bring the water to a boil and cook the linguine according to package directions. While it is
cooking, prepare the vegetable medley.
3. In a large sauté pan over medium heat, sauté the onions and garlic in the oil until the onion
becomes translucent, about 2 - 3 minutes. Add the mushrooms and pepper, cooking for 4
minutes more, stirring frequently. Add the basil, arugula, wine and tomatoes. Cook 4 -5
minutes more.
4. Lightly steam the snow peas.
5. Mix the pesto with the vegetable medley. Combine the pesto vegetable mix with the
linguine.
6. Plate equal amounts of pasta on each of 6 plates. Garnish the plates with snow peas.
