Tag: rogers-tv

Boil together then simmer to reach syrup consistency.

1. dice apple and put it into cold water with lemon juice
2. sliced oinion And cook in olive oil unti caramelized then set aside
3. Boil quinoa in 21/2cup of boiling water with a pinch of salt
4. Mix everything together to make salad and set aside

1. Melt chocolate together with butter over double boiler
2. Separate 4 eggs
3. Whip egg yolks together with 2 whole eggs and 80 g Sugar until very creamy
4. Whip egg whites together with the remaining sugar until firm
5. Add 1/3 of yolk mixture to the chocolate mix and combine.
6. Once incorporated add remaining yolk mixture and combine
7. Fold in whipped egg whites
8. Pour into spring mold and bake at 300F for about 35 minutes and let cool

1. Bring whipping cream to boil and pour over chocolate
2. Stir occasionally and let cool

1. Heat up saute pan really hot, add the oil and when it starts smoking add the shallots and toss to sweat (about 30 seconds).
2. Add both mushrooms and continue to just sweat the mushrooms for 1 minute or so. After about 1 minute, deglaze pan with white wine and reduce by half.
3. Add the Wasabi dressing and toss to coat.
4. Chill in refridgerator before adding to salad

1. Add the vinegar and Wasabi in blender or food processer and blend until all Wasabi is incorporated.
2. Add everything else except canola & sesame oil. Blend ingredients until combined.
3. Slowly add the canola and sesame oil with a stream the thickness of a pen while blending constantly until all is used. This will result in an emulsified dressing.

In a large Sauce pan sauté carrot, celery, onion and peppercorn
De-glaze with Bourbon, White Wine and Maple Syrup sauté until 2/3 reduced

Add fish stock or water and simmer for 15 minutes to marry flavors

Cut Lemon in half, squeeze juice into the pot and add the lemon itself

Pat dry the salmon with a paper towel and submerge in water

Poach for approx 11 minutes until medium (132-135 F)

Remove from poaching liquid, place on paper towel, season and serve

In a medium sauce pan boil sweet potato and garlic is salted water
When fork tender strain and allow to dry

In a small blender add remaining ingredients, pulse

Add warm sweet potatoes and mix until smooth

Puree can be served at room temperature or if re-heating is required, warm slowly in a sauté pan.

Season and serve

Fill a Large Sauce pot with water
Add salt approximately 2 oz water should taste salty

Fill a medium glass bowl with ice and water

Trim the stem of the beans and arrange in piles
Ensure water is at a rolling boil and a small pile of beans (water should reduce to a simmer)
Blanch for 4-5 minutes

Shock in Ice water remove and dry
Repeat until all the beans are blanched

Reserve in fridge, this can be done a day ahead

In a medium sauté pan add oil
Sauté almonds until they begin to release there oils
Add ginger and butter

When butter has melted add the beans and season
Remove from heat when the beans evenly coated and warm

Serve immediately

1. Warm oil in a large saucepan and add onions, garlic, ginger, and curry powder.  Sautee until onions is slightly tender.
2. Add broccoli and cauliflower, salt, pepper, and 1/2 of the water.  Cook, stirring often for about 4 minutes, then add the peppers, chick peas, thyme, tofu, and remaining water.
3. Cook until vegetables are slightly tender.  Do not overcook the peppers

In a medium saucepan, add Quinoa to boiling salted water, and cook until water has been absorbed. (You should reduce the temperature of the stove as the water levels drop.) Add garlic and chopped parsley to cooked Quinoa and serve.

Combine above ingredients and roast in oven at 375˚ for 30 minutes

Combine above ingredients and roast in oven at 375˚ for 30 minutes

Combine above ingredients in a bowl and set aside

Sauté Sea scallops in olive oil, cooking 2 minutes a side, Add salt and pepper to taste