recipes for parents

Submitted by chef Laurent Tourondel of BLT Restaurants
Serves 6

Ingredients:

3” piece of fresh ginger
¾ cup Olive Oil
3 tablespoons Sherry Vinegar
3 cups Heirloom Tomatoes, quartered or cut into 2” pieces
2 cups Seedless Watermelon, cut into1” chunks
2 tablespoons Red Onion, julienne
3 tablespoons Thai Basil, chopped
2 tablespoons chopped Chive
2 tablespoons Chervil leaves
2 tablespoons chopped Parsley
4 Radish, sliced thinly
2 teaspoons Mustard Oil
4 oz Feta, crumbled into large pieces
Sea Salt
Freshly ground black pepper

Make the Ginger Juice.  Grate the ginger on the large holes of a grater.  Wrap the ginger in a corner of a lint-free cloth.  Squeeze the ginger over a cup to extract the juice.   You should have 2 tablespoons of juice.
Marinate the Tomatoes & Watermelon.  In a medium bowl, whisk the 3/4c olive oil, vinegar, ginger juice and salt and pepper until blended.  Add the heirloom tomatoes, watermelon, basil and onion and gently toss until fully coated.  Taste for seasoning.  Let stand at room temperature for 30 minutes.
Finish Salad.  Transfer the tomatoes and watermelon to a serving bowl.  Gently fold in the chopped herbs and radish slices and spoon any marinade remaining in the other bowl on top.   Scatter the cheese around the salad and finish with the mustard oil.  Serve immediately.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  www.bltsteak.com

BLT Steak, Chef Laurent Tourondel:  Heirloom Tomatoes with Grilled Onion Vinaigrette & Creamy Gorgonzola
Serves 4

Ingredients:

4 medium size heirloom tomatoes, sliced into ½ inch thick slices
¼ lb creamy gorgonzola
2 sweet, purple onions, sliced into ½ thick slices
4 tablespoons olive oil (for grilling)
12 basil leaves, cleaned
Salt & pepper to taste

Marinade/Vinaigrette:

1 tablespoon Sherry vinegar
2 tablespoons Balsamic vinegar
½ cup extra virgin olive oil
Salt & pepper to taste

Method:

1) Season tomato slices with salt and pepper and add to Balsamic Marinade/Vinaigrette. Let sit for 3 hours.
2) Brush onion slices with olive oil and grill, season with salt and pepper, and grill – 2 minutes per side.

To Plate:

1) Place 3 tomato slices on each plate, alternating with basil leaf and grilled onion.
2) Drizzle marinade over tomatoes and grilled onion, and dot with crumbled gorgonzola.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  www.bltsteak.com

Submitted by a Southern Lady

Ingredients
14 Lipton or other plain tea bags
1/2 cup of fresh squeezed lemon juice
1 1/2 cups of sugar
6-8 long sprigs of fresh mint

Take a large 6 quart pot and fill with water nearly to the top
Add 14 tea bags along the side
Heat the water to near boiling, then turn the heat off
Steep bags until desired strength
Add sugar, lemon juice, and whole sprigs of mint (yup, put that whole thing in, no need to remove the leaves)
Stir in the sugar, etc. mashing mint slightly on the bottom of the pot as you go
Let sit for 4-5 minutes or so, remove the mint, squeezing juice as you do (careful, very hot!)

Refrigerate and serve over ice.  If you`re feeling fun, add a sprig of mint and a slice of lemon to the rim.  If for the kids, just substitute caffeine free tea.  Happy Summer!

Submitted by Kathy Boyle, www.chapinhill.com

½ cup sugar
4 cups flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
3 cups raisins ** I use more like 2 – 2 ½ cups
1 Tblsp caraway seeds
2 eggs beaten
1 ¼ cup buttermilk
1 cup sour cream

Heat oven to 350 degrees; grease a 9” round metal pan
Combine flour, sugar, baking powder, baking soda, salt, caraway seeds and raisins.
In a separate bowl beat eggs and add in buttermilk and sour cream.
Stir the wet mix into the dry mix and blend a bit until the flour mix is blended in. Do not over mix or the bread will be chewy. Roll out onto a lightly floured board and knead about 10-12 times.
Shape into a circle, mark an “x” in the middle of the round and bake 65-75 minutes until lightly browned and the bread sounds hollow if you knock on the bottom.
You can also shape this into 3 smaller loaves, place on a cookie sheet and bake about  35-45 minutes.

Submitted by MiniMunchers, www.minimunchers.com, Chef Daniel Angerer from Klee Brasserie, www.kleebrasserie.com

(recipe yields one large pancake)

½-cup unbleached flour
1/3-cup sugar
a pinch salt
1 cup milk
5 yolks eggs
5 egg whites
1 tablespoon butter
powdered sugar for dusting the pancake

1. Preheat the oven to 400 degree Fahrenheit.
2. In a bowl mix flour and milk with a wire whisk then add egg yolks.
3. In a kitchen mixer bowl beat egg whites, sugar and salt until stiff peaks have formed.
4. With a pastry spatula fold 1/3 of the whipped egg whites into the milk/egg yolk mixture then fold in remaining egg whites.
5. On medium heat setting melt butter in a skillet (9 to 11-inch diameter) add batter and cook for four minutes, then transfer into hot oven. Bake pancake (10-12 minutes or until cooked in the middle when pierced with a toothpick)
6. On top of stove tear pancake randomly into mouth sized pieces.
7. Transfer torn pancake onto large plate, sprinkle with powdered sugar. Serve immediately.

Chef’s note: Fold whipped, sugared egg withes carefully with flour/egg yolk mixture –this way lots of air will get trapped into batter and result in a heavenly airy pancake.
Chef’s tip: serve with cranberry jelly.

Submitted by Cornelia Zell

1 large mango
1 small Granny Smith apple
orange bell pepper
red bell pepper
1 jalapeño pepper, stemmed
small red onion
zest of one lime
1 Tbsp fresh lime juice
¼ tsp salt
1/2 tsp Chili Lime Rub or ¼ tsp chili powder

–Wash and dry peppers and apple.
–Remove pulp from mango and cut in to small pieces. Core and finely chop apple, peppers and jalapeno. Finely chop onion.
–Add ingredients in a bowl and combine with lime juice and salt. Once you make this a few times, you will know that you can add or delete ingredients to make it spicier or sweeter. Excellent with tortilla or pita chips and served with chicken or fish.

Cornelia Zell, Independent Pampered Chef Consultant, 914-777-1466, www.pamperedchef.biz/visitcornelia

Submitted by K. Boyle

Like much of what I cook, I made this recipe up so the measurements are suspect. I am a “cook by feel” type of chef so feel free to play with the recipe and tweak it to your taste.  Instead of the traditional lasagna, this uses corn tortillas instead of noodles, salsa instead of sauce, cheddar instead of mozzarella and black beans instead of meat.

1 round casserole dish – probably 8 inches in diameter
1 package soft corn tortillas
2 cans organic black beans (no salt added)
1 – 1 ½ cups ricotta
¾ – 1 lb sharp cheddar shredded
16-24 oz red salsa (no garlic, no chipotle, just red salsa)
1 ½ tsp cumin
1 tsp chili powder
salt to taste

Drain both cans of leaving some liquid with the beans and put into a heavy saucepan over medium heat. Add cumin and chili powder and mash w/ a potato masher as they heat until well mashed (can be lumpy – don’t let it dry out).  Heat a skillet and place the tortillas one at a time until they soften. Place on a plate to cool until ready to use.

Begin to prepare:  Take a tortilla, spread a layer of beans, then a layer of ricotta, sprinkle some cheese and then cover w/ sauce.  Repeat in layers until dish is full. Cover or place tortillas on top.  Bake at 350 for about 30-40 minutes until bubbly.

Submitted by Stroller Strides

Ingredients:
1 egg
1 whole grain english muffin
1 slice tomato
1 slice of cheese
1 slice of avocado

Poach one egg while toasting english muffin. Top muffin with egg and the slice of tomato, avocado and then cheese. Microwave for 30 seconds so cheese is melted.  This is a great recipe to get in your grains, protein, dairy and vegetables for the morning!  For more information on Stroller Strides, visit www.strollerstrides.net/westchester.

Submitted by Peter M.

Tomatoes — Make bland tomatoes taste great in the middle of winter! Cut any tomato into slices, lay on an oiled cooking sheet, drizzle with olive oil, and salt and pepper. Roast for 20 minutes in a 350 degree oven.  Use in pasta sauce, sandwiches, or make bruchetta.  Garlic — Roasting garlic is easy and makes it sweet and delicious to use as an add on to spice up anything in your kitchen. Creates a spreadable paste.  Take a whole head of garlic — slice off top 1/2 inch of bulb to expose the cloves, drizzle with olive oil, roast in 350 degree oven for 20 minutes.  Squeeze roasted garlic out of the cloves when cool.  Add to bruschetta, soups, sandwiches.

Submitted by Table Local Market, www.tablelocalmarket.com

A wonderful, light dressing, especially delicious on farm fresh greens

Mix together:
1 1/2 Tbs garlic paste (or 1 clove fresh garlic)
2 Tbs dijon mustard
3 Tbs lemon juice
1/3 cup olive oil
salt and pepper to taste

Whisk all together and mix with greens to taste.

Submitted by PM

Ingredients:
Sausage (sweet or hot or both)
Tomato sauce
Favorite pasta type
Mozzarella

Crumble and brown about a pound of sausage, sweet or hot or both.  Add a jar of marinara (or favorite red) sauce or make your own tomato sauce.  Cook 15 minutes together.  Add about 1/8 cup heavy cream (enough to make the sauce pink) toss with pasta (I like rigatoni or ziti but penne or anything you like would work).  Garnish each bowl with a handful of diced fresh mozzarella and let melt (if you don`t have fresh mozzerella add it to the pan and warm until it melts.  Enjoy!

Submitted by Stroller Strides

If you love sesame, you will love these cookies, rich in flavor from sesame seeds and subtly sweet from a touch of maple syrup.  Recipe from Whole Foods.

Ingredients:
• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1/4 cup tahini
• 1/4 cup sesame oil
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 1/2 cup maple syrup
• 2 tablespoons sesame seeds

Method:
• Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
• In a large mixing bowl, combine oats, flour, salt and baking powder.
• Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
• Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.

Nutrition:
Per serving (About 2 cookies/43g-wt.): 180 calories (80 from fat), 9g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 8g sugar), 0mg cholesterol, 85mg sodium

For more information on Stroller Strides visit www.strollerstrides.net/westchester

Submitted by Peter M.

Cube a pound of white fish (cod, grouper, halibut, shrimp or scallops are great too)
Squeeze 3/4 cup fresh lime juice (or OJ or lemon or a mix of each)
A touch of salt, pepper
1 cup diced tomatoes
a little onion and garlic thinly sliced
2 tablespoons chopped cilantro (fresh is best)
add your favorite hot sauce (to taste)
secret ingredient: a little ketchup!
Refrigerate for at least 30 minutes (and up to half a day) before serving

Serve with tortilla chips.  The beauty of the dish is making this up and adding what you have!

Submitted by L.C.

4 oz. butter
3 eggs
1 cup flour
1 cup milk
1 tsp. salt
1 tsp. baking powder
1 pound Monterey Jack cheese grated
4 cups chopped spinach (fresh or frozen with water squeezed out)

Melt butter in a 9×13 pan.  Beat eggs.  Add flour, milk, salt, and baking powder. Add Cheese and spinach, mixing well.  Spread into pan and bake at 350 degrees for 35 minutes. Cool 30 minutes before serving. Cut into squares.

By Stroller Strides Franchisee & Chef, Reema Mahmood-Isble

Ingredients:

1 lb whole-wheat penne pasta (cooked according to package directions and cooled to room temperature)
3 cups fresh baby spinach, either tear or chop the leaves
3 cans of white albacore tuna (the tuna packed in water works best for this recipe, and is much healthier then that in oil) drain and rinse the tuna under cold water in a colander
1/2 cup fresh cilantro, chopped roughly
1 small red onion, diced

1.) In large mixing bowl, combine spinach, tuna, cilantro, and onion and mix well.
2.) Add pasta and dressing (see below) and toss until well coated.
3.) Refrigerate for at least one hour before serving- flavor intensifies as pasta soaks up the dressing.

Dressing

1/2 teaspoon dried oregano
1/2 cup lemon juice, squeezed fresh
1 cup olive oil or grape seed oil
1 teaspoon fresh cracked pepper
1 teaspoon salt

Blend together in bowl with wire whisk until well mixed.

For more information on Stroller Strides, visit www.strollerstrides.net/westchester