Archive for April, 2010

Cinco de Mayo: Festivities, Fun & Food!

April 29, 2010

For Cinco de Mayo celebrations, we’ve come up with some tasty dishes! These fast and easy recipes are an upscale twists on traditional Mexican Cuisine. Both dishes are garnished with Fresh Origins Micro Cilantro. For such a tiny herb, Micro Cilantro packs an intensely fresh flavor.  Adding this Micro to your dish will add a unique kick to every bite!

Crab Stuffed Avocados


 

Ingredients:

Fresh Origins Micro Cilantro

Fresh Lump Crab Meat

Avocados

Crumbled Feta

Cherry Tomatoes

Mustard Dijon, Mayonnaise

Olive Oil, Balsamic Vinegar

Salt, Pepper

Tapatillo

Black Beans

Directions:

Warm black beans in a pot.  Slice Avocado in half, remove seed, scoop out the center of the slices slightly.  In a bowl, mix crab, feta, sliced cherry tomatoes, mustard dijon, mayonnaise, olive oil, balsamic vinegar, salt, and pepper.  Add crab combination to the center of the avocados.  Drizzle with tapatillo.  Plate with black beans.  Garnish with Fresh Origins Micro Cilantro.

 

Duck Tacos

Ingredients:

Fresh Origins Micro Cilantro

Duck Breast

Queso Fresco

Avocado

Cherry Tomatoes

Mango

Red Onion

Garlic

Chicken Stock

Corn or Flour Tortillas

Black Beans

Corn

Limes

Tapatillo

Olive Oil

Salt, Pepper

 

Directions:

In a bowl, add duck breast, olive oil, salt, pepper, tapatillo, and lime juice. Set aside to let marinate.

Saute minced garlic and chopped onions.

Chop tomatoes, mango, avocado and crumble cheese.  Set aside.

Add duck and juice to the pan with garlic and onions.  Add chicken stock and more of the seasoning mix if needed.  Cover and slow cook at medium heat.

When duck is cooked, chop into cubes.  Fry tortillas in olive oil.

Plate tortillas, add duck and onions, corn, black beans, tomatoes, avocado, mango, cheese, lime juice, and tapatillo.  Garnish with Fresh Origins Micro Cilantro, a perfect addition to the layers of flavors in this dish, and not too overpowering.

 

Feliz Cinco de Mayo!

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‘Just For Food’ Blog: Flavour meets Beauty!

April 29, 2010

“At the end of the day, it’s all just food.”

Kosta Kontogiannis is the creator of the Just for Food Blog, which focuses on the wonderful world of fine dining!  His passion and eye for colorful, flavorful, and distinctive cuisine make his blog quite interesting and fun to read.  He’s not only a writer but a wonderful chef as well with many innovative ideas.  Fresh Origins got the chance to meet him at the Star Chef’s Congress in NY last year and has since formed a very nice relationship with him.  Here are some of his fantastic recipes using Fresh Origins  MicroGreens!

This attractive appetizer truly makes mouths water…..

Citrus Ceviche with Micro Chamomile

Ingredients:

Fresh Origins Micro Chamomile

4 oz fresh Chesapeake Rockfish

Juice from 1 lemon

Juice from 1 lime

Zest from 1 lime

2oz freshly squeezed Orange Juice

1tsp to 2 tsp Scallions (finely chopped)

Extra Virgin Olive Oil

Lemon Rind (Candied)

Fleur de Sel

Fresh ground pepper

For the Ceviche:

Directions:

Dice the rockfish into very small pieces.  Place in a shallow container. Mix in the citrus juices and the zest. Let sit for 35 minutes to an hour, covered, in the refrigerator.  The lemon will effect the appearance and taste of the fish if it sits too long, so pay attention. Drain 3/4 of the juices allowing just a little to remain.  Add olive oil to lightly coat and stir in the scallions.  Season with salt and pepper.  Reserve ceviche in the refrigerator.

For the Candied Lemon Rind:

Ingredients:

1 Lemon, washed well

2 1/2 cups Sugar

Water

Directions:

Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible.  Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups of cold water.  Bring to a boil, then drain out the water.  Again add 2 cups cold water, bring to a boil, and drain.  Repeat the process a third time, then remove the peels from the pan and set aside.

Add 2 cups of sugar and 1 cup of water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, (max 10 minutes).  Drain the peels and let cool.

Add the remaining 1/2 cup sugar into a medium bowl and add the peels.  Toss to coat. Using a fork, remove the peels one at time, gently shaking each to remove excess sugar.  Store in an air-tight container.  The peels will keep for several weeks.

To Finish:

Toss Fresh Origins Micro Chamomile very lightly with a few drops of lemon juice and a tiny bit of olive oil to coat. Using a mold ring, form the ceviche on a plate, then drizzle lightly with olive oil, a small pinch of Fleur de sel and one thin strip of the candied lemon rind. Place Fresh Origins Micro Chamomile on top.  Serve cold.

“The Micro Chamomile has a really subtle taste and left a nice note.” -Kosta

Next up, we have a delicious and beautiful seafood entreé….

Ahi Tuna wrapped in Prosciutto with

Yellow & Red Pepper Essence

Ingredients:

For the Tuna:

Fresh Origins Micro Chamomile & Micro Shiso Green

5 oz cut of rectangular Sashimi Tuna

4-5 slices of thinly sliced Prosciutto

Salt, Fresh Ground Pepper

Fleur de sel

Yuzu juice

Olive Oil

For the Peppers:

2 Red Bell Peppers

2 Yellow Bell Peppers

Salt, white pepper

Shiracha

1oz Cabernet Vinegar

2oz Simple Syrup

Directions:

Cut the tuna into large rectangles, season lightly all sides.  Roll the tuna with prosciutto tightly.   Set in refrigerator.

Roast and peel yellow and red bell peppers. Blend yellow peppers until smooth with salt, white pepper and a few drops of simple syrup. Pass through fine sieve.  Add 1/3 tsp of shiracha and blend well.  Repeat with red peppers. Let sit for 1 hour before use.

Heat a non stick pan and sear the prosciutto wrapped tuna for 2 min on each side with med to med high heat.  Remove from heat and let rest for 2-3 min. Slice the tuna into small thin square slices.  The tuna should be rare in the most parts.

Toss Micro Chamomile and Micro Shiso Green with a few drops of yuzu juice and olive oil.  Place Tuna on a plate. Using the Red pepper essence place a stripe of sauce close to the tuna, then add a few drops of the yellow pepper essence around it.  Drizzle a few drops of yuzu on the tuna and a few drops of olive oil and some fleur de sel.  Place MicroGreen salad on top.

Last but certainly not least, this poultry recipe will wow your eyes and taste-buds….

Duck Breast with Muscat de Beaum, Lavender gel, & Balsamic Wildflower Honey Reduction

Ingredients:

For the Duck:

1 duck breast (300 to 400 grams)

Kosher Salt

2 or 3 sprigs of fresh Thyme

Fresh ground pepper

2 tbsp Duck fat for searing

Cast Iron Skillet

For the gel:

1 ½ cups Muscat de beaums Wine

5 Gelatin Sheets

2 Fresh Origins Lavender Tops

Small plastic tray or mold to set the gel

For the Reduction:

5 oz Balsamic vinegar

2 whole black peppercorns

Wildflower Honey to taste

To Finish:

Fresh Origins MicroGreens

Olive oil

Balsamic vinegar

Truffle Oil

Fleur de sel

Fresh ground pepper

Notes:

“Lavender Tops have a bold flavor.  They have a tea like essence at first in a liquid but seem to get stronger.  It is very important to use them with moderation as they tend to give a bitter aftertaste to liquids.

Balsamic vinegar reduction will easily go from just right, to burned if heat, time and monitoring are not honored.  The idea here is to capture some of the essence of the vinegar blanched with the honey and infused lightly with spice from the peppercorns.” -Kosta

Directions:

For the Gel:

(Idea of  Chef Joe Bartel of The church point Manor & The Cellars restaurant in Virginia Beach)

Place Muscat de beaums in small pot and heat without boiling.  Remove from heat and add Fresh Origins Lavender Tops and gelatin sheets for a few minutes.  Dissolve gelatin in Muscat and drain the mixture into a small plastic tray or mold of preference to create a “sheet” or a rectangle that will allow you to slice the gel.  Set outside the refrigerator for about 30 minutes then cool in refrigerator until completely set.  Cut small rounds out of the gel with round cutter or cutter of your preference.  Set aside.

For the Reduction:

Place balsamic and 2 peppercorns in low heat and cook until mixture is reduced by 1/3.  Add the honey and reduce almost in half.  Do not allow balsamic to have a syrup consistency yet, as it will become really thick when it cools down.  Taste and adjust acid with a couple more drops of honey if necessary. Strain and allow to cool for at least 30 minutes.

For the Duck:

For Duck Sous Vide:

Setup immersion circulator water bath to 60.5 and allow to heat up.  Vacuum seal duck breast in bag with 2 tbsp of duck fat, a sprig of thyme, a little salt and fresh ground pepper.  Place in the water bath for 30 min or 45 min depending on size (300 or 400 grams).  When you’re ready to take the bag out of the water bath, heat a cast iron skillet.  Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook). Remove from heat and let sit for a couple of minutes.  Slice into thin pieces and set aside.

To Finish:

Place sliced meat on top of a streak of balsamic reduction.  Garnish with Fresh Origins MicroGreens and the gel on top.  Decorate with dots of wildflower honey and balsamic reduction.

If you do not have the sous vide technology in your kitchen, here is an alternative method:

Clean and score the skin of the Duck breast in a diamond pattern.  Sesaon with salt, ground pepper and fresh thyme.  Let sit and come to room temperature (about 15-20 minutes). Sear in a pan (cast iron pan preferably) on both sides starting with skin side down first getting a good crust, then flip over and sear for a few more minutes.  Probe with a thermometer to read 125 degrees F. Remove from heat and allow to rest for a couple of minutes. Slice thin and finish as described above.

Getting thirsty? Well, you are in luck! Here are some of Kosta’s fabulous Cocktails!

Lemon Rosemary Martini

“Beautiful Rosemary tops from Fresh origins have such a full bodied aroma! The flavor is also very strong in this so you might want to adjust the variables to your personal taste.” – Kosta

Ingredients:

5-7 Fresh Origins Rosemary tops

1/2 Cup Water

1/2 Cup of sugar

Zest and Juice of 1 Lemon

2oz of Good Vodka of your choice (or it could be 3 oz depending on your mood)

Ice

Directions:

To make the base, make a syrup that has a 1:1 ratio of sugar to water, adding the rosemary and lemon zest.  Bring to a boil, dissolving sugar while stirring.  Remove from heat and let cool.  Discard lemon zest and rosemary.

Combine half of your syrup or less (judging by how sweet you want it to be), juice of 1/2 lemon, vodka and ice.  Mix in shaker and strain and into a chilled martini glass. Garnish with Fresh Origins Rosemary Tops.

“The scent of rosemary is profound every time you take a sip!” – Kosta

Perfect for a hot summer day spent poolside….

Now we transition from tangy to sweet…..

Stevia Mojito

Fresh Origins Petite Stevia™

Ingredients:

8 Sprigs of Fresh Origins Petite Stevia™

10-15 Mint Leaves

1/2 Lime

1/2 tsp of Stevia Extract powder

2oz of Bacardi or Rum of choice

1 cup of Club Soda

Ice

Directions:

Place the Mint and Fresh Origins Petite Stevia in a glass and using a muddler “bruise” the herbs. Add fresh squeezed lime juice, rum, club soda, 1/2 tsp of stevia powder and ice.  Stir and taste.  If you want your drink with more kick, add 1/2 oz more rum.  If you would like it sweeter add some stevia powder, 1/2 tsp at a time (it dissolves great).

“Its a wonderful and refreshing drink for the summer… And a great way to enjoy a sunny day with friends.” – Kosta

Thank you Kosta for all the great recipes!!

http://justforfood.wordpress.com

http://twitter.com/justforfood

Junior Merino *The Liquid Chef*

April 12, 2010

Fresh Origins was fortunate enough to meet Junior Merino “The Liquid Chef”, when he and his team of Mixologists exhibited at the Star Chefs Congress in NY last year! We were delighted and intrigued with his innovative, creative, beautiful and tasty cocktails. Since then we’ve formed a great relationship with him and have provided our products for his lab sessions. Here are some of his fabulous recipes and pictures with our MicroGreens and Edible Flowers!

In 2006, Junior Merino created the Liquid Chef as a means of harnessing his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to show case the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team— a group of highly trained mixologists inspired by his passion.

“Taste the Art. Drink with all your Senses.”

“Mayahuel”

Picture by: John Carlano

2 Fresh Origins TinyVeggies™ Fennel Root
(1 for ganish and 1 for the cocktail)
1 oz lime juice
1 cup fresh pineapple juice
¾ oz agwa
¼ oz ricard
2 oz siembra azul blanco
½ oz simple syrup

Pour all the ingredients into a shaker, add ice, shake and double
strain into a chilled martini glass. Garnish with 1 Fresh Origins
TinyVeggies™ Fennel Root
and mixed berries.

CC (Bicentennial)

Picture by: Peter Pioppo

Fresh Origins Sage Gold Tops
1 table spoon of Huitlacoche
3 Blackberries
½ oz Junior Merino-Dainzu agave nectar
¾ oz Pom juice
¾ oz Fresh lime juice
½ oz Kahlua
1 ½ oz Siembra Azul Tequila Reposado

Muddle the blackberries and the huitlacoche in a shaker,
add the rest of the ingredients, ice, shake and double strain over ice. Garnish with Fresh Origins Sage Gold Tops which will add an extra
layer of aroma an complexity.

“Breakfast of Champions”

Picture by: Peter Pioppo

Fresh Origins MicroFlower™ Star Flowers™

2 oz Castries Peanut Rum Creme
3/4 oz Kahlua
1 Tblsp of Chairman’s Reserve Rum
3 oz oat milk
3/4 oz chopped banana
1/2 oz maple syrup grade B
1 tsp golden raisins
Maple-Pecan Cereal

Put all the liquids in a mixing glass and stir until all the
ingredients are integrated then pour the milk mixture over
the cereal and raisins. Garnish with bananas and Fresh Origins
MicroFlower™ Star Flowers™
.

“Caribbean Stinger”

Picture by: Peter Pioppo

Fresh Origins Mint Chocolate Tops

1 1/2 oz Chairman’s Reserve Rum

3/4 oz buckwheat honey

3/4 lime juice

1/2 oz pink grapefruit juice

1/2 oz Cherry Heering

1 1/2 oz Porter Beer

Combine all ingredients except beer in a shaker with ice and shake.

Pour into a tall glass, add beer and garnish with Fresh Origins

Mint Chocolate Tops and a lemon ring.

Junior Merino

http://www.theliquidchefinc.com

http://www.theliquidchefinc.com/blog/

http://www.facebook.com/jrmerino.theliquidchef