PANZANELLA SALAD ENJOY DAN:

                               PANZANELLA SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-tablespoon olive oil

1/2-loaf of ESSENTIAL BAKING COMPANY organic Ciabatta bread cut into 1-inch cubes

1 teaspoon seas salt

2 ripe tomatoes cut into 1-inch cubes

1 English cucumber, unpeeled, seeded and slices 1/2-inch thick

2 bell peppers (red and green) seeded and cut into 1-inch cubes

1/2-onion, thinly sliced

1 garlic clove, finely sliced

15 basil leaves, coarsely chopped

Parmesan cheese shavings

VINAIGRETTE:

1 garlic clove, finely minced

1/2-Dijon mustard

3 tablespoon balsamic vinegar

1/3-cup olive oil

A pinch of Italian seasoning

1 teaspoon lemon pepper

DIRECTIONS:

1.   Heat oil in skillet over medium-heat when sizzling.

2.   Add bread and salt, tossing frequently for 10 minutes, until browned.

3.   Set aside.

 VINAIGRETTE:

1.   Whisk all the ingredients together.

DIRECTIONS:

1.   In a salad bowl, mix tomatoes, cucumber, bell peppers, onion, garlic and basil.

2.   Add the bread cubes, and toss with the vinaigrette.

3.   Season with sea salt and freshly ground black pepper to taste.

4.   Top with Parmesan shavings.

ENJOY DAN:                                                             BON-APPETITE!!

CABBAGE BORSCHT SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CABBAGE BORSCHT SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

15 red beets

5 potatoes thinly sliced

6 spring’s fresh thyme

6 tablespoons olive oil

5 onions, chopped

4 carrots, chopped

2 heads cabbage, coarsely chopped

3 stalks celery, chopped

2 tablespoon chopped garlic

15 cups vegetables broth

4 cans tomato puree

1 tablespoon caraway seeds

1 tablespoon salt

1 tablespoon black pepper to taste

1 teaspoon dell seed

3 tablespoon red wine vinegar

3 tablespoons honey

Sour cream for garnish

DIRECTIONS:   (PREHEAT OVEN TO 400 DEGREES)

1.   Scrub the beets and put them a large piece of aluminum foil.

2.   Season with salt and pepper; add thyme springs, drizzle with olive oil.

3.   Bake until beets are tender, about 1 hour.

4.   When beets are cool enough to handle, slip off the skins, chop in large chunks.

5.   In a stock-pot add 3 tablespoon oil over medium-heat when sizzling.

6.   Add onions, carrots, celery and garlic, caraway seeds and sauté for 8-10 minutes.

7.   Add vegetable broth and cabbage, potatoes and beets, season with salt,  black pepper and dill weed.

8.   Stir in red wine vinegar, honey, and tomato puree.

9.   Bring to a boil; cover and simmer for 40 minutes.

10.                With an immersion blend; blend beet mixture until smooth.

11.                Serve with sour cream.

ENJOY DAN:                                           HALLELUJAH!!

BEETS WITH LENTILS AND GINGER ENJOY DAN:

                BEETS WITH LENTILS AND GINGER by CHEF DAN:

Serves 4

INGREDIENTS:

6 beets, trimmed

1/2-cup water

1/2-teaspoon coarse salt

1 tablespoon olive oil

1 teaspoon sesame oil

1 cup dried lentils

6 slices fresh ginger, thinly sliced

1 teaspoon finely grated fresh ginger

1/2-onion, finely diced

2 tablespoon red-wine vinegar

2 teaspoon honey

1-1/2-teaspoons EACH whole coriander seeds, mustard seeds, and fennel seeds

A handful of fresh mint, roughly chopped

A handful fresh parsley, roughly chopped

DIRECTIONS: (PRE HEAT THE OVEN TO 375 DEGREES)

1.   In a dry fry pan toast the seeds until they start to pop.

2.   When cool add to a spice grinder and grind until a powder.

3.   Place beets, water and 1/4-teaspoon salt in a baking dish.

4.   Cover with parchment, then foil and bake for 45-55 minutes.

5.   When bets are cool peel and quarter, and place in a bowl.

6.   Toss with sesame oil.

7.   Combine lentils and sliced ginger in a saucepan, cover with water.

8.   Bring to a boil, reduce heat and simmer gently.

9.   Cook, stirring occasionally for about 20 minutes.

10.                Drain and discard ginger.

11.                Transfer to a bowl and add 1/2-teaspoon salt.

12.                Combine remaining salt and grated ginger, vinegar, onion, and honey;

13.                Let stand for 20 minutes.

14.                Whisk remaining oil into the seeds.

15.                Pour over lintels, and toss to coat, season with salt and pepper.

16.                Stir in chopped mint and cilantro.

17.                Arrange beet wedges on top of lentils

ENJOY DAN:                                                           BON-APPETITE!!

CRIS BAKER FAMOUS SPINACH DIP ENJOY DAN:

                  CRIS BAKER FAMOUS SPINACH DIP by CHEF DAN:

Makes 4 cups

INGREDIENTS:

1 (10 Oz) package frozen spinach, cooked and squeezed dry

1 (16 Oz) container sour cream

1 cup mayonnaise

1 (8Oz) package dry onion soup mix

1 (8 Oz) can sliced water chestnuts,

1/2-red bell pepper, chopped

DIRECTIONS:

1.   Combine all ingredients together and chill for 2 hours.

2.   Serve with 1-pound loaf round sourdough bread.

ENJOY DAN:                                                     HALLELUJAH

GREEN BEANS FROM THE KATZAKIAN GARDEN ENJOY DAN:

         GREEN BEANS FROM THE KATZAKIAN GARDEN by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds fresh green beans (timed)

6 crimini mushrooms, sliced

1/2-onion, sliced

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon sesame oil

2 tablespoons soy sauce

2 teaspoons toasted sesame seeds

DIRECTIONS:

1.   In a dry skillet toast sesame seeds until they pop.

2.   Remove and let cool and place a spice grinder, grind until smooth.

3.   In a skillet add oil and when sizzling.

4.   Add onions and sauté for 3-44 minutes.

5.   Add green beans and garlic and sauté for 5 minutes.

6.   Add mushrooms lemon juice and soy sauce.

7.   Sauté for 3-4 minutes or until everything is tender crisp.

8.   Top with roasted sesame seeds.

ENJOY DAN:                                                      HALLELUJAH!!

TANDORRI MASALA MARINATE GRILLED CHICKEN AND SAUCE ENJOY DAN:

TANDOORI MASALA MARINATE GRILLED CHICKEN AND SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
2 tablespoon Tandoori marsala seasoning

1 tablespoon Sumic

1/2- teaspoon sea salt

3 tablespoons melted butter

1/4-cup EACH lemon juice, orange juice and rice wine vinegar

1 pound boneless, skinless chi9cken breasts slice into 1/2-inch pieces

Skewers, metal or bamboo

1/2-cup yogurt

Garnish with diced tomatoes and cucumbers.

DIRECTIONS”

1.   Soak the bamboo skewers in water for 30 minutes.

2.   In zip-lock bag, combine Tanoori, Sumac, 1/2 teaspoon salt, butter, lemon juice, orange juice and vinegar.

3.   Add chicken to the bag and refrigerate up to 4 hours or overnight.

4.   Remove chicken from marinate, reserving marinate to make the sauce.

5.   Skewer chicken pieces in an ‘S’ shape, 2-3 per skewer; set aside.

6.   Heat a grill and cook chicken over high heat until cooked through, turning 2 or 3 times, careful not to burn

7.   Meanwhile in a sauce pan over medium-high heat pour in the marinate and cook until the marinate thickens.

8.   Reduce heat to low and whisk in the yogurt until smooth.

9.   Cover and simmer for 7-10 minutes, stirring occasionally.

10.                Mix in diced tomatoes and diced cucumbers into the sauce.

11.                Serve with jasmine rice.

TANDOORI SEASONION:

Cumin, coriander, smoked sweet paprika, garlic, Guajiilo chilies, ginger, chamushka, black and green cardamom and spices.

ENJOY DAN:                                                         HALLELUJAH 11

GREEN CURRY CHICKEN ENJOY DAN:

                         GREEN CURRY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound skinless, boneless chicken breasts halves cut into 1-inch cubes

1 onion, chopped

1 teaspoon EACH turmeric powder, garam masala, cumin powder, coriander, qalat daqqa powder, fennel seeds and mustard seeds

1 tablespoon green curry paste

1/4-cup yogurt

1 (19 Oz) can Mae Ploy coconut milk

3 tablespoon lemon juice

2 tablespoons olive oil

Sea salt to taste

THE PASTE:

1-bunch cilantro

1/2-bunch fresh mint

4 green chilies

3 shallots

1 thumb-size fresh ginger, thinly sliced

5 garlic cloves

DIRECTIONS:

1.   In a bowl mix together the qalat daqqa powder and lemon juice.

2.   Add chicken to the bowl and mix thoroughly and marinate for 1 hour.

3.   In a blender blend all paste ingredients until smooth.

4.   In a dry skillet heat fennel seeds and mustard seeds until they pop.

5.   Over medium-heat stir in curry paste and cook 1 minute until fragrant.

6.   Stir in blended paste and onion and sauté for 4 minutes.

7.   Add yogurt, turmeric, garam masala, cumin, and coriander.

8.    Add the chicken and sauté for 3 minutes.

9.   Bring to a boil reduce heat cover and simmer for 10 minutes.

10.                Add the coconut milk to the curry and mix well.

11.                Heat until well heated through.

QALAT DAQQA INGREDIENTS:

Nutmeg, black peppercorns, tell berry cloves, grains of paradise, cinnamon and sea salt.

     

ENJOY DAN:                                                                         BON-APPETITE!!