Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts

Wednesday, May 22, 2013


                          Perfect Lemonade

Image from Internet

This was the recipe that we used in class last fall when making fresh squeezed lemonade in my Restaurant Operations class at St Louis Community College - Forest Park.  The recipe was given to us by one of our Chef instructors and I adapted it to make a Sweet Basil Lemonade.


Perfect Lemonade
This will make 3-4 gallons of fresh made Lemonade

Ingredients

1 cup sugar
1 cup water 
5-6 cups of fresh basil
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
(add your basil now)

2. While the sugar is dissolving, use a juicer to extract the juice from 6 to 8 lemons, enough for one cup of juice. 

3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate. 


Chef's note: Remember my tricks.  I remove the zest from all the lemons first and use it to make a second batch of lemonade.  I will do the same thing with the pith.  The zest and pith batches may require extra sugar. 


Now for my addition of the basil flavor and to do this you chiffinade the basil and put into the simple syrup from the beginning.  Let it sit in the simple syrup for about 30 minutes and steep, strain off the solids and use the Basil Simple syrup that you just made to make your Lemonade.

When we made this, we zested and juiced the lemons before beginning the whole process.

Tuesday, October 9, 2012

La Mia Casa - Vegan Friendly Menu (final)


La Mia Casa
Vegan Friendly Menu

Friday, October 12, 2012


Executive Chef/General Manager
Harrison Graden Sr.

Sous Chef
Corey Schaefer

Garde Manger
Jason Mather

Andree
Kendall Atkins

Entre’metier
Kyle Baumann

Patisserie
Brittany Gould

Ware Washer
Cal Bell

Server Captain
Tim Constentino

Servers
Noelle Perkowski
&
Chris Harris
Jon Todd

Chef Instructors
Ellen Piazza
Robert Hertel


STLCC - Forest Park Campus
5600 Oakland
St. Louis MO 63110


Diet,
Flexitarian, Pescaterian
& Vegan


Diet is not a four lettered word, it is what we eat and not what we do!

Flexitarian as defined by Web MD: A relatively new term, flexitarian comes from a combination of the words “flexible” and “vegetarian.” Following a flexitarian diet means eating more plant-based diet and less meat.

Pescaterian as defined by Urban Dictionary: A person who eats fish but no other kinds of meat. Commonly referred to as "vegetarian".

Vegan as defined by About.com: Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines.  Most vegans also avoid use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur, and wool.


The Antipasto
A traditional Italian meal starts with something to nibble on, called antipasto, which translates into English as “before the meal.” 

“Mock” Caprese Salad (Vegan)
 
A refreshing salad made with a marinated tofu, fresh Roma Tomatoes, Basil, and drizzled with Olive Oil and Balsamic Reduction and dusted with Sea Salt & Fresh Ground Black Pepper and Parma Parmesan Cheese.

The Primo
In Italy, pasta is a first course, or primo, served as an appetizer, not as the main event.  Soup, rice, and polenta are the options for the primo.

Green Onion & Wild Mushroom Risotto
(Vegan)

This dish is packed with the fresh flavor or Green Onion and given a “meaty” texture with the pungent flavor of wild mushrooms to entice your palate

The Secondo
The main course is called il secondo, or the second course. Chicken, meat, or fish are usual choices, and portions are generally small.  These main courses are usually fairly simple, especially if a rich pasta or rice dish precedes them.

Pan Seared Marinated Tofu Picata
(Vegan)

Flavorful and fresh this dish is composed of pan seared marinated tofu that is lightly coated with a seasoned flour and garnished with a flavorful and colorful mix of bell peppers, onions, mushrooms, capers and lemons.  With just a drizzle of lemon juice and balsamic reduction and olive oil vinaigrette.

Or 

Salmon with Lemon, Capers, and Rosemary
(Pescaterian)

This dish is cooked "al cartoccio" or “en papillote,” which steams the foods in their own flavorful juices and when brought to your table is sure to create a delicate and aromatic dish when opened as a present on a holiday!

The Cortorno
A platter of vegetables usually accompanies the main course. This word contorno loosely translates as “contours” and refers to the fact that the vegetable course helps shape and define the meal.

Roasted Vegetable Medley 
with Balsamic Lemon Vinaigrette
(Vegan)
A delightful medley of beets, Brussels sprouts, sweet potatoes, acorn squash, onion and roasted garlic roasted and drizzled with a Balsamic Lemon Vinaigrette.
Cannellini Beans with Garlic and Sage
(Vegan)
High in fiber these beans are a great source of protein and other great nutrients.  Creamy and flavorful these are sure to please!

The Dolce
A dolce (or sweet) ends a traditional Italian meal.

Grapefruit Compari Sorbetto
(Vegan)

Served with a Fresh Cranberry Orange Sauce and a Cranberry Orange Biscotti dipped in White Chocolate 
(Vegan)

This refreshing desert is sure to awaken and tantalize your taste buds with a combination of sweet and sour, cleansing your palate to continue your day!



Beverages
Sweet Basil Lemonade
Fresh Brewed Iced Tea
Coffee 
(Regular and Decaffeinated)

Served with Lemon Wedges, Natural Sugar, and Stevia


Tuesday, April 10, 2012

Mediterranean Pasta with Roasted Vegetables



Mediterranean Pasta with Roasted Vegetables



Servings: 10

Picture by Amanda Coffin-Farr
(She was my test cook on this and used Rotini Pasta)

12 ounces whole wheat pasta, penne, prepared as directed
1/2 cup Extra Virgin Olive Oil, more or less as needed
1 large Red Bell pepper, julienned
1 large Yellow Bell pepper, julienned
1 pound Asparagus, cut in 2-inch pieces red onion, Thinly sliced from root to stem
1 medium zucchini, julienned
1 whole yellow bell pepper, julienned
8 ounces baby Bellas, diced
1 can cannelini beans, canned and drained
1/4 cup sun-dried tomatoes, oil-packed, rough chop
2 garlic, minced Sea Salt , to taste Freshly ground black pepper, to taste
1/4 cup chardonnay
2 lemon, whole, zested and juiced
4 leaves basil, fresh, chiffonade, garnish
1/8 cup Parmesan cheese, or as needed, may use Vegan alternative

Directions:

1. Prepare vegetables for marinade in oil. Reserving mushrooms, beans, onion and tomatos.

2. Prepare marinade by mixing oil, wine, 1 1/2 tsp of tuscan seasoning mix, 1 clove of garlic, juice and zest of one lemon, sea salt, and pepper.

3. Mix vegetables and oil/wine mixture and dust with Parmesan Cheese or Vegan Alternative. Preheat oven to 350 degrees Fahrenheit.

4. Prepare pasta, cooking to al dente.

5. While pasta is cooking place marinated vegetables in oven to roast on a sheet pan in a single layer and lightly saute the mushrooms, beans, onion and tomatos with the remaining garlic clove in 2 tbs of olive oil. Season with salt, pepper, and tuscan seasoning mix to taste.

Sauteed Vegetables
Oven Roasted Vegetables
Pictures by Amanda Coffin-Farr

6. Drain pasta and reserve a 1/2 cup of the liquid.

7. Lightly toss the vegetables into the pasta, drizzling the remaining olive oil and water to get the consistancy you want.

8. Garnish by sqeezing the juice of the final lemon and zest onto the pasta in a large bowl. Dust with 1/2 tsp of tuscan seasoning mix, sea salt and black pepper to taste, and parmesan cheese or Vegan alternative.

9. Just before service, sprinkle the chiffonade of fresh basil on top of dish.

Suggestion: Toss a handful of sliced Black or Green Olives on top of the finished dish before service.