Cook OFf: Asparagus and More!!!!

Pob






Ingredients: Asparagus, Poblano Peppers, Shiitake Mushrooms, Dates, Avocado and sweet Potato

Local Love's Upcoming events

Cooking Class: Aphrodisiacs at Temple Beth Sholom, San Leandro 6:00pm | February 21, 2011 (ONLY 3 SPOTS LEFT)

Learn to make vegan Aphrodisiacs. 1.5 Hour class. Space is limited. Book Now. 510-917-0190. Only $55.00 per person Hands-on-Learning with Chef Barry Horton

Local Love Catering Teams Up with Sid Hillman Certified Nutritionist from Transitioning to Health for a Nutrition Seminar, Cooking Class and a 3 course meal in San Francisco, CA | March 3 and 4, 2012

Cook Off 3: SOY CRAZY

Well unbenounced to the other we both chose a soy product as our non produce item. So this week has a definite Soy influence.

This weeks ingredients:

Spinach

mini yellow, red and orange peppers

Sweet potato

Carnaval Squash

Chef Sampler pack mushrooms

Shallots

Naval Oranges

GF SOY Choriso

Silken Tofu

What did we create?

Barry meals:

Rich, Hearty Squash, Caramelized Shallot and Spinach stew

Mashed Sweet potato with a Mushroom Gravy topped with coconut milk "sour cream" and mini bells

I forgot to photograph his dessert which was a Navel Orange julius Souffle topped with Bluberries and Ground Chocolate GF Cookies

Jen's Creations

Appetizer:

Baked Sweet potato chip topped with "NUTRI-Cheezy" Choriso and Spinach chiffinade.

Baked Sweet Potato Chips topped with Caramelized Shallots and a Braised mushroom "Scallop" seared in navel orange juice.

Spinach, mini peppers and Red onion souffle's Topped with Toasted Amaranth

Caranaval Squash Stuffed with Wild Rice and a Wild Mushrooms served with a rich mushroom gravy!

Navel Orange "Cheese cake" Baked in a navel orange skin.

The pre tasting feast.

We really enjoyed the Baked Sweet potatoes topped with the "Scallop", mashed sweet potatoes and gravy, the rich hearty stew and the Souffles.

Jennifer is going to try to redo the cheesecake as it had potential.

Tell us your favorite soy recipe in the comment. Or share a specialty ingredient that you would like to see us use.

Baked Sweet Potato Chips

Preheat oven to 350 degrees.

Thinly slice a sweet potato (or use a madolin) I did it by hand using a paring knife.

SPray both sides of the chips with Organic olive oil.

Bake until crispy. VOILA>>>> easy as, well as baked sweet potato chip.

Love,

Local Love Catering

www.locallovecatering.com

March 3 San Francisco and March 4 Healdsburg Nutrition Seminar, Cooking Class and 3 Course Meal

LOCAL LOVE CATERING

www.locallovecatering.com

(click image to enlarge)

Lychee, Leeks and Love

Cook off number 2. This is so fun.

This week we decided that we would each choose 3 produce items and 1 non produce item. Then we chose one non produce item together.

Ingredients to be used this week:

Fingerling Potatoes

Leeks

Chard

Red and Golden Beets

Portabellos

mini crimson apples

Hodo Soy Beanery Spicy Yuba Strips

Sesame Seeds

Lychee (canned)

Jennifer's Creations:

Spicy Yuba Skin Potato Salad

Sauteed Kale and Beet Green Salad and crispy onions toped with shredded golden beets and sesame seeds

Baked Crimson Apples stuffed with minced white pepper portobellos and topped with fried leeks

Lychee and Cardamom rice pudding

Barry's Creations

Fried Beet Salad with Spicy Yuba Strips

Italian Potato Stew over braised chard topped with crispy portobellos

Crimson Apple, Lychee and Banana Foster Pie with a Rice Crispy Crust.

Fruit Foster

Quarter Apples and brown in a little olive oil.

Add 1/2 cup of halved Lychees and a 1/2 cup of Banana slices.

Saute for 2 minutes stirring frequently.

Add 1/4 cup Captain Morgan's Spiced rum

1/4 Cup Brown sugar

1/2 teaspoon cinnamon

1/4 tsp vanilla extract

Cook for 3-5 minutes until it begins to become syrupy.

Serve with coconut ice cream or use as pie filling.

Love,

Local Love Catering

www.locallovecatering.com

Share your recipes for these ingredients.