Find Chef Kathy and Chef Jake on the food stage located in South Wing A Lobby in the Gourmet Garden. Join us for some food and fun!
Such a fun time on WAVE 3 with Dawne Gee and Christie Dutton talking about gardens and great ideas for using delicious, fresh produce.If you missed Chef Jake and Chef Kathy’s appearance on WAVE-TV last Friday – check out the youtube video link below.
Use this easy, versatile sauce as a topping for bread, soft cheeses, scrambled eggs, beans, or even added to a sandwich. You can also add some cream and toss with pasta and a little pasta water to make a delicious pasta dish. This sauce uses only six ingredients and comes together quickly. It’s perfect if you have a surplus of cherry tomatoes and want to make the sauce ahead for a quick dinner or even freeze.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 carton cherry tomatoes, rinsed and dried
2 large cloves of garlic, minced or pressed
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ teaspoon crushed red pepper flakes
INSTRUCTIONS
Heat a large sauté pan over high heat. When the pan is very hot, add 2 tablespoons olive oil. Add the cherry tomatoes when the oil starts to smoke. Cook, stirring the tomatoes until they blistered on all sides. After about 5 minutes when they start to pop, crush the tomatoes, reduce the heat to medium, and add the garlic, 1 teaspoon salt, ½ teaspoon of red pepper, and ¼ teaspoon of black pepper to taste preference. Cook over medium until the tomatoes are very soft about 1-2 minutes longer.
To serve with Toasted Bread
2 tablespoons fresh herbs, shredded or chopped
Fresh grated Parmesan Cheese to taste
Thinly sliced toasted bread
Pour the tomato sauce into a bowl. Top with the fresh herbs and Parmesan cheese and serve with toasted bread. Or spread over the bread pieces and sprinkle with the herbs and cheese. Serves 6.
To Serve as a Topping
Shredded or chopped fresh herbs
Fresh grated Parmesan Cheese, if desired
Pour the sauce over soft cheeses, scrambled eggs, beans, or add to a sandwich. Top with a sprinkle of fresh herbs and Parmesan cheese. Serves 6.
To Serve as a Pasta Sauce
2 tablespoons cream
¾ pound pasta
2 tablespoons shredded basil
Fresh grated Parmesan Cheese to taste
When the tomatoes are very soft, stir in 2 tablespoons cream, and then keep warm. Bring a large pot to boil, generously season with salt. Cook the pasta per the package directions. Remove 1/2 cup of pasta water and then drain the pasta. Add the pasta to the cherry tomatoes. Stir and add ¼ cup of pasta water to make a sauce. If the sauce is too thick, add a little more pasta water, one tablespoon at a time and up to 4 tablespoons, until you achieve the proper sauce consistency. Serves 6.
Perfect to use with a surplus of peppers, this tasty relish is great for making a multitude of dishes. The peppers are grilled or roasted to bring out their sweetness, then combined with onions, fresh herbs, and vinegar to create a yummy relish. This relish is delicious with grilled meats, chicken or beef, toasted bread, tossed with cold pasta to make pasta salad, served over spiralized vegetables, cooked lentils or beans, or added to a grill cheese sandwich, or hot dogs!
INGREDIENTS
3 bell peppers, if possible, choose multiple colors
1 medium onion, diced ½” squares
3 tablespoons olive oil, divided
1 garlic clove, finely chopped or pressed through a garlic press
1 tablespoon chopped oregano
Kosher salt
1-2 teaspoons balsamic vinegar
Fresh ground pepper
INSTRUCTIONS
Preheat the oven to 450 degrees or prepare a barbecue grill to high. Cut the peppers in half, remove stem and seeds, and toss in 2 tablespoons of olive oil.
Oven method – Line a baking sheet with parchment paper. Place the peppers, cut side down, on the sheet and roast for 25 minutes or until the skins are completely wrinkled and the peppers are charred. Rotate the baking sheet if necessary for them to cook evenly.
Grill Method – Place the peppers, skin side down, on hot grill and cook until skin blisters, wrinkles and peppers soften about 5-8 minutes.
Immediately place the peppers in a bowl and cover with plastic wrap to steam off the skins. Remove the skins and cut the peppers into ½” strips, then ½” squares.
Heat the remaining one tablespoon of olive oil over medium heat. Add the onion and sauté for about 5-6 minutes until the onions are soft. Add the garlic, oregano, and a big pinch of salt then add the peppers and cook for 2-3 minutes until the peppers are just warmed through.
Remove from the heat, stir in the balsamic vinegar and salt and pepper to taste. Cool completely and store in the refrigerator for up to one week. Serves 6.
No fire needed. Our s’mores are a great way to cool down on a hot night. We sandwiched creamy Toasted Marshmallow Ice Cream between two crunchy Chocolate Chip Graham Cracker Cookies. It’s the ultimate summer treat. If you have time, let the cookie dough rest, covered, overnight in the refrigerator and bake the next day. This gives the dough time to develop a more flavorful cookie.
Toasted Marshmallow Ice Cream
INGREDIENTS
5 ounces large marshmallows
1 ½ cups heavy cream
1 ½ cups whole milk
½ teaspoon of salt
INSTRUCTIONS
Fill a large bowl with ice. Place a medium metal bowl inside the large bowl over the ice.
Line a baking sheet with parchment paper and place the marshmallows on the parchment. Preheat the oven broiler to high. Toast the marshmallows in the oven broiler, turning them every 4-5 seconds, until they are browned on all sides. Watch very carefully so the marshmallows don’t burn. Set them aside to slightly cool.
Combine the cream, milk, and salt in a saucepan and over medium heat bring to a simmer. While simmering, reduce the heat to low and add the toasted marshmallows; stir until completely melted.
Pour the mixture into the metal bowl set over ice and cool the mixture, stirring often. When cooled, strain the mixture through a fine-mesh sieve into a clean bowl, cover, and refrigerate at least 12 hours or up to overnight.
Pour the cold mixture into an electric ice cream maker and follow according to the manufacturer’s instructions to freeze the ice cream. Transfer to a container and place in the freezer for at least 4 hours.
Chocolate Chip Graham Cracker Cookies
INGREDIENTS
1 ¼ cups all-purpose flour
1 cup graham cracker crumbs
½ teaspoon salt
½ teaspoon baking soda
¾ cup butter, room temperature
½ cup white sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chips – we like Guittard extra semi sweet chips
INSTRUCTIONS
Preheat the oven to 375 degrees. In a large bowl, combine the flour, graham cracker crumbs, baking soda, and salt; whisk together thoroughly. Using a stand or hand mixer on medium, beat together the butter and sugars until light and fluffy. Add the egg and combine until incorporated. Then add the vanilla and mix again. Reduce the speed to low and slowly add the dry ingredients. Mix until well combined, then stir in the chocolate chips.
Make 24 dough balls the size of about 3 tablespoons. Place on parchment lined cookie sheets about 3 inches apart. Press to flatten, bake for 14-16 minutes or until lightly browned and cooked through. Cool on the baking sheet for about 3 minutes then remove to wire racks to cool completely. Place the cookies in the freezer for at least an hour.
INSTRUCTIONS TO ASSEMBLE
Set the ice cream out of the freezer to soften for a few minutes. Place a small scoop of ice cream on the bottom of a frozen cookie. Place another cookie on the other side and very gently press together. Place back in the freezer and re-freeze for at least an hour. If not serving immediately, wrap the frozen treats individually in tight plastic wrap. Makes 12 frozen treats.
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