from Katchkie Farm

Ingredients

• 6 heads of garlic, peeled

• 1 cup olive oil (or enough to cover garlic)

Procedure

1. Place cloves of garlic in a small saucepot and cover with olive oil.

2. Bring to a simmer then reduce heat and cook for 45 minutes or until garlic is tender.

3. Transfer garlic cloves to a jar, cover with the olive oil, and cool to room temperature. The garlic confit will keep in the refrigerator for several weeks or in the freezer for a few months.

Notes

Use the oil anytime you would use oil in a savory dish such as sautéing vegetables or preparing your favorite pasta dish. You can use the garlic confit (the garlic cloves cooked in the oil) in a variety of ways from smashed on crostini, mixed into a pasta sauce, or in our popular Eggplant Meatballs.

by Geoff Rudaw, Executive Chef, CPS Events at The Plaza

Ingredients

• 4 lemons, zested

• ¾ cup lemon juice (from zested lemons)

• 4 large eggs

• 1 cup sugar

• ¾ cups butter

• 1 cup blueberries

Procedure

1. Beat eggs and sugar together in saucepan. Add lemon zest, lemon juice, and butter.

2. Heat to boil over low heat while whisking until mixture thickens.

3. Strain mixture into another saucepan and add blueberries. Cook mixture until blueberries pop and mixture turns a dark purple.

4. Remove from heat and cool.

Notes

Try using this lemon blueberry curd to make a crepe layer cake, alternating layers of this blueberry curd with either homemade or purchased crepes. Or layer with meringue, whipped cream, and fresh berries to make a blueberry Eton mess.

By Shaquay Peacock, Venue Chef

Serves 4-6

Ingredients

• 3 bunches asparagus, bottoms removed, chopped

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 stalks celery, chopped

• 1 teaspoon fresh thyme leaves

• 2 tablespoons olive oil

• 3 cups baby spinach

• 1 ½ -2 quarts vegetable stock

• 1 cup heavy cream

• 1 tablespoon white truffle oil (plus more for garnish)

• Salt and pepper

Procedure 

1. In a large stockpot on medium heat add olive oil, onion, garlic and celery. Sauté for 3 minutes or until onions and garlic appear translucent.

2. Add asparagus and thyme and continue to cook for 5 minutes, stirring occasionally.

3. Pour in vegetable stock and season with salt and pepper. Cook uncovered on a medium-low simmer for 20 minutes or until all vegetables are tender.

4. Once vegetables are tender, add cream, spinach and truffle oil. Remove from heat and blend using an immersion blender until smooth.

5. Adjust seasoning and divide into bowls, drizzle with oil, and serve hot.

by Oscar Seguin, Saucier

Servings: 2-4

Ingredients

• 1 ½ cups vegetable oil

• 4 large free-range egg

• 1 tbsp oyster sauce

• 2 scallions, finely sliced

• 1-2 red bird’s eye chilies, finely sliced

Procedure

1. Heat oil in a hot wok until the surface seems to shimmer. Crack eggs into the hot oil for 2 minutes.

2. Reduce heat to moderate allowing the underside of the egg to become firm and crisp. Carefully slide a spatula under the eggs and lift out the wok, then pour off the oil.

3. Return eggs to wok to for a minute to crisp further.

4. Remove eggs from wok drain off any excess oil before plating.

5. Drizzle eggs with oyster sauce and garnish with pepper shallots and chilies.

by Chris Harkness, Food and Beverage Director

Servings: 2-4

Ingredients

• 4 eggs

• 2 thick slices of day-old bread, large dice

• ½ cup zucchini, large dice

• ½ cup sweet onions, diced.

• ¼ cup green pepper, diced.

• 1 teaspoon sage leaves, chiffonade

• ¼ teaspoon oregano leaves

• 2 tablespoon butter

• ¼ cup olive oil

• Salt and pepper

Procedure

1. Preheat oven to 375˚F

2. Pre-heat a 9-inch sauté pan and add the butter and olive oil. Once melted, add the sage and oregano to the pan and when they “sizzle” add the zucchini and sauté until the zucchini browns on one side

3. Add bread, onions, and peppers and cook until everything starts to sweat.

4. Whip the eggs in a bowl, season and add a little cold water, and stir. Pour the eggs over the ingredients in the pan and stir once with a rubber spatula. Place the pan in the oven uncovered and cook until firm, about 15 minutes.

by Aya Mohamed, Chef de Cuisine, Venues

Servings: 4

Ingredients

• 4 cups cold, leftover rice

• 2 cups kimchi, roughly chopped; reserve some kimchi juice

• 1 small onion, medium dice

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tsp vegetable oil

Optional

• 1 tsp sesame seeds, toasted

• ½ cup thinly sliced scallion

Procedure

1. Heat a wok or large sauté pan over medium high heat. Add vegetable oil and when it shimmers, add onions and garlic, sautéing until aromatic. Add chopped kimchi and mix well.

2. Add leftover rice and combine well. Once mixed in, add reserved kimchi juice, sesame oil, and soy sauce and combine well.

3. Garnish with thinly sliced scallions and toasted sesame seeds.

Note

Serve with a fried egg, or add spam, braised pork belly, or even bacon for extra umami.