Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Lychee Muffins - 12 muffins

From: Lycheesonline.com
Difficult: 1 (easy)

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute (or about 1 large egg)
• 3 tbsp Lychee jam or puree
• 1/3 cup chopped fresh or canned Lychees

DIRECTIONS

1. Line 12 muffin cups with paper baking cups or spray them with non-stick spray
2. In a medium bowl, whisk the flours, sugar, baking soda, cinnamon, and nutmeg
3. In small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
4. Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Pico de Gallo - serves 4 - 6

Difficulty: 1 (easy)

INGREDIENTS

• 1 Onion (red or yellow)
• 3 Jalapeno (for less heat heat try only 1 or 2)
• 2 tbsp Lime Juice (fresh squeezed)
• 2.5 cups Plum/Roma Tomatoes (slightly under ripe)
• 1 cup Cilantro (diced)
• 1 clove Garlic (optional)
• 1 tsp Salt

DIRECTIONS

1. Diced Onion, Jalapeno, Tomatoes, and Cilantro.
2. Mix Onion, Jalapeno, Lime Juice and let stand for 5 minutes.
3. Mix in tomatoes, cilantro, and salt and let stand in refrigerator for 15-20 minutes then serve.

Ginger Glazed Mahi Mahi

Ingredients:

• 3 tbs Honey
• 3 tbs Soy Sauce
• 3 tbs Balsamic Vinegar
• 1 tsp grated fresh Ginger Root
• 1 clove Garlic
• 2 tsp Olive Oil
• 4 (6 oz) Mahi Mahi Fillets
• Salt and Pepper to taste
• 1 tbs Vegetable Oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Miso Soup - Serves 4

Adapted from SteamyKitchen.com and LemonThyme.com

10 minutes

Ingredients:

• 4 to 5 cups water
• 2 Tbsp Miso Paste**
• 1 sheet dried seaweed (Nori), cut up into 0.5" x 1" to 2" strips
• 2 Tbsp Scallions, chopped

**I used red miso, which turned out very dark but still tasted fine.  However, for the more traditional look, get 'white' miso or golden shinshu; you might find them in the refrigerated section of an Asian grocer).

Optional:

• Seafood stock boullion, or half a tub of Knorr Chicken Stock
• 1/2 cup firm Tofu, cut into half-inch cubes
• 2 to 3 Shiitake Mushrooms, thinly sliced, or more if pre-dried
• Spinach or kale
• Carrot & Celery, pre-sauteed for 3-5 minutes
• Minced garlic

Directions:

1. Add water in a medium pot.  If you wish, add half the tub of the Knorr Chicken Stock as well; bring it all to a boil.  Turn heat to medium-low.  Add dried seaweed (or spinach or kale), and if desired, shiitake and tofu.
2. Spoon miso paste into a bowl.  Ladle about a half cup of the broth into the bowl and whisk it with the miso until it is a smooth mixture.
3. Turn off the heat, add the miso paste to the pot, stir well.  Taste the soup - if it needs more flavor, whisk in another tsp or so of the miso paste.
4. To serve, ladle into small bowls and top with the scallions.

Serving variation:
You'll need 2 cups of cooked rice or barley... or rice noodles.  Put into the bottom of the individual serving bowl.  Add a poached egg on top.  Ladle the miso soup over it all but allow part of the egg to rise above the level of the soup.  Top the egg with sesame seeds, scallions, and cilantro.  Makes for a pretty dish!

Pad Thai (Thai Noodle with Vegetables) - Serves 2 to 3

Pad Thai
Adapted from Various

Ingredients:

The Sauce

• 1/4 cup Tamarind Sauce
• 1/4 cup Fish Sauce
• 1/4 cup Coconut Palm Sugar (or use Brown Sugar)
• Note: make the sauce as part of the mes en place process

The Base/Foundation

• 3 tbs oil
• ~7 ounces (200 grams) pressed tofu, cut into cubes
• 1/4 cup (about 2) shallots, diced
• ~10.5 ounces (300 grams) chicken diced
• ~ 6 Shrimp (optional)
• ~7 ounces (200 grams) flat rice noodles (fresh noodles best)
• 1 tbs salt preserved radish (or use diakon pickled), diced
• 1/4 - 1/4 cup garlic chives
• 1/2 cup plain water
• 3 eggs
• Chili powder to taste

Garnishes

• 1 or 2 Limes (halved and quartered)
• 3 spring onions, diced
• 2 tbs crushed peanuts
• 1 handful fresh bean sprouts
• Dry Chili Powder (i.e., extra spice)

Directions:

1. Heat oil in work
2. Fry shallots until translucent
3. Add in radish, for one minute
4. Add in tofu, for one minute
5. Add in noodle and stir
6. Add in sauce and stir
7. Push noodles et al to the side, add a tbsp of oil, and crack the eggs. Lightly mix eggs until the white and yellow just mix together. Allow to fry without additional mixing. Once almost 3/4 cooked through flip noodle mixture on top of frying eggs for an additional minute.
8. Add chicken and/or prawns, stir fry until cooked
9. Add Garlic Chives, Bean Sprouts, and the Chili powder and mix thoroughly to taste.
10. Serve immediately with garnishes.

Hints:

• If using dry noodles consider a pre-soaking the rice noodles for twenty to thirty minutes (cooks up much more quickly without over cooking the ingredients.
• If you like heat - add the chili powder during step 5 above (1 tsp was mild)

Kuner's Slow Cooker Chicken Taco Chili - Serves 10

Slow Cooker Chicken Taco Chili
KunersFoods.com

Ingredients:

• 1 (15.25 oz) can Red Kidney Beans, drained and rinsed
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 (15 oz) can Whole Kernel Corn, drained
• 2 (14.5 oz) cans Southwestern Diced Tomatoes with Chili Spices (do not drain)
• 1 large onion (chopped)
• 1 (1 oz) package taco seasoning (see homemade seasoning recipe)
• 1 tbs cumin
• 20 oz boneless/skinless chicken breasts (about 2)
• 1 (8 oz) can tomato sauce

Preparation:

1. Spray the 3 1/2 to 4 1/2-quart cooker with cooking spray. Add all ingredients except chicken and tomato sauce to slow cooker. ; mix well. Place chicken over the top of the ingredients. Pour tomato sauce over the chicken.
2. Cover; cook on low heat setting for 6 to 8 hours or until chicken is fork tender and temperature in center of chicken is at least 165 degrees F.
3. Remove chicken to cutting board. With 2 forks, shred into bite-size pieces. Return to slow cooker; stir to combine. Serve.

Suggestion:

1. Add-on: shredded cheese, sour cream, or fresh cilantro.

Spaghetti Squash Fritters - Yields about 4 dozen

Spaghetti Squash Fritters
Executive Chef Kate Ranch | Cafe Diva, Steamboat Springs
Tasting Colorado by Michele Morris

Ingredients:

• 1 spaghetti squash (about 3 cups cooked squash)
• Olive Oil
• 1 cup grated Parmesan Cheese (xxx)
• 4 cups panko bread crumbs
• 1/2 tbs salt (recommends 1 tbs)
• 1 tsp White Pepper (or substitute black pepper)
• 2 tablespoons basil, cut into thin strips (use fresh basil)
• 6 large eggs
• Canola Oil, for frying

Directions:

1. Preheat the oven to 450 degrees. Cut the spaghetti squash in half and remove the seeds with a spoon. Rub the cut side with olive oil and place cut side down on a nonstick baking sheet. Roast until squash is cooked (flesh will flake easily with a fork), about 30 to 60 minutes. Remove from oven and cool.
2. When squash is cool enough to handle, use a fork to pull the strands of squash from the shell. Place strands in a colander and extract all of the water out of the squash by pressing very hard.
3. Combine the squash with the Parmesan, bread crumbs, salt, white pepper, basil, and eggs in a large bowl and stir together to make the dough.
4. Heat about 4 inches of canola oil in a deep stockpot over medium heat. Shape the dough into silver dollar-size balls.
5. When oil is hot enough that a small piece of dough sizzles, fry the fritters in batches until golden brown. Remove each batch to a paper towel to drain. Fritter may be made ahead and reheated in the oven for a party.

Tomato Soup - Serves 4 to 6

Tomato Soup
Chef/Owner Bradford Heap | Salt Bistro
5280 The Cookbook / edited by Amanda M. Faison

Ingredients:

• 4 tbs extra-virgin olive oil
• 3 large carrots, peeled, medium sliced
• 1 large yellow onion, peeled, medium sliced
• 32-ounce can San Marzano canned plum tomatoes
• 1/4 pound unsalted butter (calls for 1/2 but 1/4 works just fine)
• sea salt to taste
• 4 tablespoons extra-virgin olive oil

Directions:

1. In a large stainless-steel pot, heat 4 tablespoons olive oil over medium heat. Add carrots and sweat on low heat until lightly colored. Add the onions and cook until translucent, about 10 minutes.
2. Add tomatoes and simmer on low for 30 minutes. Remove from heat and allow to cook. In a blender (food processor), fill the pitcher 2/3 full with tomato soup. Add 1/2 the butter and puree until perfectly smooth. Transfer to a clean sauce pot. Repeat with the remaining butter and soup until all has been processed.Season with sea salt. Serve with a drizzle of olive oil.
3. The most important part of finishing this soup is creating a balance between the sweetness of the carrots and onions against the acidity of the tomatoes.

Chef's Tip:

• If you prefer a lighter soup, simply use more carrot and onion, and omit the butter.
• This soup is fantastic served with a miniature grilled goat-cheese sandwich.

Tom Kha Gai (Coconut Soup with Chicken) - Serves 4

Tom Kha Gai

Cooking with Poo (Bangkok, Thailand)

Ingredients:

• 14 oz (400 grams) Chicken, sliced into bite sized pieces
• 7 oz (200 grams) Mushrooms (quartered - no stem)
• 2 cups of Thai coconut milk
• 1 cup water
• 4 tbsp chicken stock
• 2 tbsp fish sauce (or 2 more tbsp chicken stock)
• 2 tbsp Coriander or cilantro (stem and leaves)
• 5 slices of Galangal (or ginger)
• 2 Lemongrass (sliced)
• 6 Kaffir lime leaves (torn)
• 3 tbsp Lime juice
• 2 bunches of fresh coriander/cilantro for garnish

Directions:

1. Heat water, coconut milk, fish sauce, kaffir leaves, mushrooms, lemongrass, galangal and bring to a boil.
2. Add chicken and heat until cooked
3. Turn off heat (remove soup from heat source)
4. Add coriander and lime juice
5. Add fresh chili to taste
6. Serve with rice

Tips:

1. Use fresh small finger length Red Chilli - to taste only
• Consider adding Thai Chili paste to soup for extra kick (note: will turn soup pinkish)
2. Rice is optional but Jasmine or similar is best
3. Substitute Cilantro for Coriander
4. Substitute Ginger for Galangal

Yogurt Panna Cotta - Serves 6

Yogurt Panna Cotta

Silver Queen Bed & Breakfast, Goergetown / Owner Joyce Jamele
Tasting Colorado by Michele Morris

Ingredients:
1/4 cup water
1 envelope unflavored gelatin
1 1/4 cups heavy cream
1/2 cup sugar
2 cups plain yogurt (Greek yogurt is best)
1 teaspoon vanilla extract

Directions:

1. Pour the water into a small bowl, sprinkle gelatin over it, and let stand for 10 minutes.
2. Bring the cream and sugar to a simmer in a medium saucepan over medium hear, stirring until sugar dissolves.
3. Remove from heat and whisk in the gelatin mixture until dissolved. 
4. Whisk in the yogurt and vanilla.
5. Pour into six (6-ounce) ramekins and place them on a baking sheet.
6. Cover with plastic wrap and refrigerate overnight.

Presentation:

1. Run a knife around the inside edge of each ramekin, and then place each ramekin in a shallow bowl of hot water for 10 seconds. Invert panna cotta onto a serving plate and top with fruit of your choice.
2. Considerations for toppers:
• sliced strawberries
• mint
• cacao nibs
• pistachios