Culinary Confessional

Spinach Shrimp Salad with Warm Sun-Dried Tomato Bacon Dressing

           1 tbsp sesame oil

1 lb shrimp—peeled, cleaned, and deveined

5 slices bacon, chopped

1/2 cup sun-dried tomatoes, halved

1-1/2 tbsp balsamic vinegar

1-1/2 tbsp red wine vinegar

1 clove garlic, minced

1/2 tsp salt

1 tbsp fresh basil, minced

1/3 cup olive oil

10 oz fresh spinach

2 cups mushrooms, sliced

2 Roma tomatoes, diced

           In a saute pan over medium heat, bring the sesame oil to a simmer, then add the shrimp and bacon.  Cook for 4-5 minutes until the shrimp is cooked through and the bacon is crispy, then remove from heat and set aside.

Soaked the sun dried tomatoes in hot water for 5 minutes, then chop and place in a bowl with the balsamic vinegar, red win vinegar, garlic, salt, and basil.  Stream in the olive oil in a steady stream, whisking until emulsified.  Set aside.

Combine the spinach, mushrooms, Roma tomatoes, and shrimp in salad bowl.

Stir the cooled bacon into the sun-dried tomato vinaigrette, then drizzle over the salad and toss to coat.  Serve immediately.

             Approximate Nutritional Values: http://www.food.com/recipe/shrimp-salad-with-warm-bacon-dressing-and-summer-bruschetta-379947

Prosciutto-Wrapped Figs with Citrus Balsamic Glaze 8 slices prosciutto 4 Mission figs—washed and halved 6 oz parmesan cheese, shaved 3/4 cup balsamic vinegar 1/4 cup honey 1 sprig rosemary Zest of 1 orange Lay the prosciutto slices in an even layer on a flat surface. Place one fig half on the end of each prosciutto slice, then top with the parmesan. Roll up the prosciutto tightly and place them seam-side down on a serving platter. In a small saucepan set over medium-high heat, whisk together the balsamic, honey, rosemary, and orange zest. Cook until the glaze reduces by half (about 5-8 minutes). Remove the rosemary sprig, then drizzle over the prosciutto-wrapped figs. Approximate Nutritional Values: http://www.food.com/recipe/stuffed-and-wrapped-figs-355726

Lemon Beignets with Strawberry Sauce 1 cup cold water 1 stick cold butter, cubed 1/4 tsp salt 1 cup plus 1/2 tsp sugar (divided) 1 cup flour 4 large eggs Zest of 2 lemons 1/2 cup confectioners sugar 2 cups raspberries 1 tbsp balsamic vinegar 1 tbsp vanilla paste 3 cups vegetable oil Combine the water and butter in a small saucepan and bring to a boil. When the butter has melted, whisk in the salt and 1/2 tsp sugar. Once the sugar has dissolved, remove from heat and add the flour, stirring until smooth. Return the saucepan to the stove over high heat and cook, stirring constantly, until the dough comes together and pulls away from the sides of the pan. Transfer the dough to a large bowl and let cool slightly. Add the eggs one at a time, beating the batter until smooth, then add the lemon zest and stir to combine. Let the dough rest, covered with a clean dish towel, at room temp, for 2 hours. Combine the raspberries and the remaining cup of sugar in a saucepan over medium heat and stir until the sugar is dissolved. Then add the balsamic vinegar and vanilla paste. Let simmer for 10 minutes, stirring occasionally, until the sauce thickens and is the consistency of maple syrup, then remove from heat and set aside in the fridge to chill. Heat the oil to 365-deg in a deep skillet. Carefully drop tablespoonfuls of the dough into the hot oil and fry on both sides until golden brown, about 3 minutes per side. Drain on paper towels. Serve hot, dusted with the confectioners sugar and drizzled with the raspberry sauce. Approximate Nutritional Values: http://www.food.com/recipe/beignets-86144

Caprese Chicken 4 skinless chicken breasts 1 tbsp dried basil 1 tbsp dried thyme 2 tbsp olive oil (divided) 3 cloves garlic, minced 2 pints cherry tomatoes, halved 1 cup basil, chiffonaded 8 oz fresh buffalo mozzarella, sliced into 1/2" thick slices 2 tbsp balsamic glaze Salt and pepper to taste Season both sides of the chicken breasts with the dried basil, thyme, salt, pepper, then set aside. In a large saute pan over medium-high heat, warm 1 tbsp of the olive oil. Place the chicken in the pan, cover, and cook for 10 minutes, then flip the chicken and continue sauteing until the chicken is cooked through. In the meantime, in a saute pan set over medium-high heat, warm the remaining tbsp of olive oil and add the garlic. Cook for 1 minute, then add the tomatoes and continue cooking until the skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in the basil, then set aside. Lay 2 slices of the mozzarella over each chicken breast, then pour the tomato mixture on top. Cover and let the mozzarella melt, about 3-4 minutes. Drizzle with the balsamic glaze, then serve. Approximate Nutritional Values: http://italian.food.com/recipe/chicken-caprese-265528

Roasted Cauliflower and Mushroom Quinoa Salad 1/2 head cauliflower, cut into florets 8 oz portobello mushrooms, quartered 1 tbsp olive oil 2 tbsp thyme, chopped 1 cup quinoa, rinsed 1-3/4 cups vegetable stock 1/4 cup walnuts—toasted and chopped 1/4 cup feta cheese, crumbled 1/4 cup balsamic vinaigrette Salt and pepper to taste Preheat oven to 400-deg. In a bowl, toss the cauliflower and mushrooms with the oil, thyme, salt and pepper. Place on a baking sheet in a single layer and roast in the oven for 30 minutes or until they begin to caramelize, tossing once half way through. In the meantime, in a pot over medium-high head, bring the vegetable stock and quinoa to a boil, then reduce the heat to medium and simmer, covered, until the quinoa is tender and has absorbed all the liquid, about 15-20 minutes. Once softened and cooked through, remove from heat and let sit for 5 more minutes, covered, before spooning into a serving bowl. Add the roasted vegetables to the bowl with the quinoa, followed by the walnuts and feta, then toss to combine. Taste and season with salt and pepper if needed, then drizzle with the balsamic, then serve. Approximate Nutritional Values: http://www.food.com/recipe/cauliflower-quinoa-salad-190042

Curried Carrot and Cauliflower Soup 4 large carrots, cut into rounds 1 head cauliflower, cup into florets 1 Spanish onion, chopped 2 leeks, cleaned and chopped 4 cups vegetable stock 4 cloves garlic, minced 2 tbsp curry powder 1 tbsp ground cumin 1 tsp ground tumeric 2 tsp salt 1 tsp black pepper 1 pinch saffron threads 1/2 cup milk 2 tbsp balsamic vinegar In a soup pot, combine the carrots, cauliflower, onion, leeks, vegetable stock, garlic, cumin, tumeric, salt, pepper, and saffron. Bring to a boil over high heat, then reduce heat to low and simmer for 45 minutes, or until the carrots and cauliflower are tender. Using an blender, puree the soup until smooth.  Then stir in the milk and simmer an additional 5 minutes. Ladle into serving bowls, garnish with a drizzle of the balsamic, then enjoy. Approximate Nutritional Values: http://www.food.com/recipe/curried-cauliflower-soup-479337

Panzanella Lasagna with Eggplant and Spinach 1/4 cup plus 5 tbsp olive oil (divided) 10 cloves garlic, minced (divided) 56 oz canned crushed tomatoes 1 cup basil, chopped (divided) 2 tsp salt 4 tbsp dried Italian herbs 2 eggplants, sliced into 1/2" thick rounds 2 lbs fresh spinach, chopped 12 slices ciabatta bread 1/2 cup Panko breadcrumbs 2 large tomatoes, sliced thin 1/4 balsamic vinegar Salt and pepper to taste Non-stick cooking spray Preheat oven to 400-deg. In a large pot, heat 3 tbsp olive oil over medium heat, then add a fourth of the garlic. Cook for 2-3 minutes, stirring constantly, then add the crushed tomatoes, 1/2 cup basil, salt, and Italian herbs.   Let simmer for 20-30 minutes. In the meantime, arrange the eggplant slices on a parchment-lined baking sheet. Drizzle with 1/4 cup of olive oil, season with salt and pepper, then roast in the oven for 30-40 minutes or until the eggplant is tender and slightly golden brown. While your eggplant is roasting, drizzle 2 tbsp of olive oil over the cut side of the ciabatta bread, then toast or use a grill pan to crisp up both sides. In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat and cook the remaining garlic for 1-2 minutes before adding the spinach.  Cook for 4-5 minutes or until wilted. Spread 1/2 cup of the tomato sauce along the bottom of a large baking dish.  Layer half of the bread slices over the sauce, then cover with half of the tomato sauce.  Layer the eggplant and spinach on top of the sauce, followed by a layer of the remaining bread slices.  Spoon on the remaining sauce and sprinkle the Panko breadcrumbs over the top. Sprinkle with breadcrumbs, then arrange the sliced tomatoes across the top.  Sprinkle with salt and pepper, then bake for 40 minutes. Allow to rest for 10 minutes, then drizzle the balsamic vinegar over the tomatoes, sprinkle with fresh basil, then slice, serve, and enjoy. Approximate Nutritional Values: http://www.food.com/recipe/panzanella-salad-with-bacon-tomato-and-basil-173355

Roasted Pear Salad with Brie, Walnuts, and Pomegranate 4 pears, peeled and halved 1 tbsp lemon juice 1/2 cup brie, crumbled 1/4 cup walnuts. chopped 1/4 cup pomegranate arils 1 tbsp brown sugar 1/4 red onion, sliced thin 1 cup arugula 1 cup baby spinach 1/4 cup balsamic vinegar Preheat oven to 375-deg. Using a melon baller or small spoon, scoop out the center of the pears.  Place the pear segments in shallow baking dish and sprinkle with the lemon juice to prevent browning. In a bowl, combine the brie, walnuts, and pomegranates.  Spread the mixture over the pears, then sprinkle with the brown sugar. Roast in the oven for 20-30 minutes or until the cheese is browned and bubbly. Combine the red onion, arugula, and spinach in a serving bowl, then toss in the roasted pear mixture.  Serve immediately, drizzled with the balsamic vinegar. Approximate Nutritional Values: http://www.food.com/recipe/roasted-pear-and-arugula-salad-with-walnuts-and-parmesan-8727

Zabaglione with Summer Berries 1 pint fresh strawberries, quartered 1 pint fresh raspberries 1 pint fresh blueberries 1 pint fresh blackberries 1 cup white sugar 3/4 cup brown sugar 1/2 cup balsamic vinegar 8 oz marsala wine 10 egg yolks In a large bowl, toss together the berries, brown sugar, and balsamic vinegar.  Place in the fridge and let macerate for 2 hours, gently stirring every 15 minutes.  Bring a pot half full of water to a boil, then lower heat to a simmer.  In a large glass or metal bowl, whisk together the wine, white sugar, and egg yolks.  Place the bowl over the pot of simmering water (ensuring the water doesn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens, about 15 minutes.  Then serve over the chilled berries. Approximate Nutritional Values: http://www.food.com/recipe/zabaglione-with-fresh-berries-134806

Mushroom Bruschetta 1 French baguette, thinly sliced 4 tbsp extra virgin olive oil (divided) 1 clove garlic 2 shallots, sliced thin 4 oz baby bella mushrooms, cleaned and thinly sliced 4 oz oyster mushrooms—cleaned, stems removed and sliced 4 oz shitaki mushrooms—cleaned, trimmed, and sliced 2 tbsp fresh thyme 1 tbsp balsamic vinegar 1 tbsp parsley, minced  3/4 cup gruyere cheese, shredded Salt and pepper to taste Preheat oven to 350-deg.  Place the oven rack in the middle position. Brush 2 tbsp olive oil onto each slice of bread.  Place the sliced on a baking sheet and toast in the oven until golden brown, approx. 6-7 minutes.  Then remove from oven and rub the clove of garlic over the bread. In a saute pan, heat the remaining olive oil and add the shallot. Cook until golden brown and caramelized, approx. 5 minutes. Add the mushrooms and thyme and saute until most of the liquid has evaporated and the mushrooms are golden brown, approx. 7 minutes. Season with salt and pepper, then add the balsamic vinegar. Toss the mushrooms to coat.  Continue to cook until the liquid evaporates, then add the parsley.   Top each slice of toast with a heaping spoonful of the mushroom mixture, then sprinkle with the gruyere and serve. Approximate Nutritional Values: http://www.food.com/recipe/divine-brie-mushroom-and-rosemary-bruschetta-368987

Strawberry Banana Roll Ups 6 flour or wheat tortillas 10 large strawberries, sliced 2 bananas, peeled and sliced 6 tbsp sugar (divided) 1 tbsp lemon juice 1/2 cup balsamic vinegar  Preheat oven at 350-deg. Cut the tortillas in half, then roll them into the shape of an ice cream cone.  Wrap the tortillas in parchment paper, tie closed with kitchen twine, and bake for 10-15 minutes or until they begin to brown and crisp up.  Then remove from heat and set aside. Place the strawberry and banana slices in a bowl and toss with 3 tbsp sugar and lemon juice.  Let macerate in the fridge for at least an hour. Thicken the balsamic vinegar by cooking in a small saucepan set over medium-high heat for 4-5 minutes.  Let reduce by half, then stir in the remaining sugar and let simmer for another 1-2 minutes. Remove the kitchen twine and paper from the tortilla.  Spoon in the strawberry and banana mixture, then drizzle with the balsamic reduction.  Approximate Nutritional Values: http://www.food.com/recipe/tropical-fruit-quesadillas-111508

Grilled Peach Caprese Salad 6 oz fresh mozzarella cheese, sliced 1 ripe yellow peach, sliced thick 1 tomato, sliced thick 6 leaves fresh basil 1 tbsp virgin olive oil 1 tbsp reduced balsamic vinegar Salt and pepper to taste Preheat grill to medium-high.  Once hot, layer the peach rounds so they don’t overlap and grill for 5 minutes on each side or until char marks develop. Alternate slices of the mozzarella with the peaches, tomatoes, and basil leaves. Then drizzle with the olive oil and balsamic vinegar, followed by a sprinkle of salt and pepper. Approximate Nutritional Values:  http://www.food.com/recipe/peach-mint-caprese-salad-w-curry-vinaigrette-246194

Caprese Chicken 4 skinless, boneless chicken breasts 2 tbsp olive oil (divided) 3 garlic cloves, minced 2 pints cherry tomatoes, halved 10 large basil leaves, finely chopped 8 oz buffalo mozzarella, sliced 1/2" thick Salt and pepper to taste Balsamic vinegar, to taste Sprinkle both sides of the chicken breast with salt and pepper. In a large sauté pan over medium-high heat, warm 1 tbsp olive oil, then add the chicken.  Cover and cook for 10 minutes, then flip the chicken breasts over and continue cooking until the chicken reaches an internal temperature of 165-deg. While the chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining olive oil and cook the garlic for 1 minute. Add the tomatoes and continue cooking until the skin bursts, about 6 minutes. Remove from heat and stir in the basil. Once the chicken is cooked through, cover each breast with 2 slices of the mozzarella. Pour the tomato mixture on top, cover the pan, and cook for another 4 minutes or until the mozzarella has melted. Drizzle the chicken with the balsamic vinegar and serve. Approximate Nutritional Values: http://italian.food.com/recipe/chicken-caprese-265528

Prosciutto-Stuffed Focaccia Sandwich 1 loaf focaccia bread 3 oz prosciutto, thinly sliced 4 oz muenster cheese, thinly sliced 6 oz fresh baby spinach 1/4 cup roasted red bell peppers 2 tbsp light balsamic vinaigrette Preheat oven to 350-deg. Cut the bread into slices and top half of them with the prosciutto, muenster, red peppers, and spinach. Drizzle with the balsamic vinaigrette, then sandwich with remaining bread slices. Wrap the sandwiches in aluminum foil and place on a baking sheet. Bake for 15 minutes, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/prosciutto-fontino-grilled-sandwiches-83262

Arugula, Cherry, and Goat Cheese Salad 6 oz baby arugula 16 cherries, halved and pitted 1/2 cup pecans, lightly toasted and chopped 1 tbsp tarragon, chopped 1 tbsp sherry vinegar 1 tsp balsamic vinegar 3 tbsp extra virgin olive oil 2 oz goat cheese, crumbled Salt and pepper to taste Combine the arugula, cherries, half the pecans, and the tarragon in a large bowl. In a smaller bowl, whisk together the sherry and balsamic vinegar, the olive oil, and a pinch of salt and pepper. Toss the dressing with the salad, then sprinkle with the goat cheese and remaining pecans before serving. Approximate Nutritional Values: http://www.food.com/recipe/heirloom-tomato-salad-with-goat-cheese-and-arugula-98116

Balsamic Roasted Brussels Sprouts with Bacon 1 lb brussels sprouts, trimmed and cut into quarters 2 tbsp balsamic vinegar, divided 1 tbsp olive oil 1/4 tsp black pepper 1/8 tsp salt 2 slices bacon, cooked and crumbled Zest of 2 lemons Preheat oven to 40-deg. In a large bowl, toss together the brussels sprouts, 1 tbsp of the vinegar, and the oil until sprouts are lightly coated.  Sprinkle with salt and pepper and toss again to coat. Place the brussels sprouts in a single layer on a baking sheet and roast for 20-30 minutes, turning sprouts every 10 minutes, until the sprouts turn golden brown and tender. Transfer Brussels sprouts to a large bowl and drizzle with the remaining tbsp vinegar and sprinkle with the bacon and lemon zest. Approximate Nutritional Values: http://www.food.com/recipe/balsamic-roasted-brussels-sprouts-270003