Paprika Aïoli

Posted by Cooking with Sierra in Sauces and Dressings and tagged with Aïoli, best sauces, cloves garlic, cooking with sierra, extra virgin olive oil, food, fresh lemon, fresh lemon juice, garlic, juice, lemon, lemon juice, martin, mayonnaise, oil, olive oil, paprika, paprika Aïoli, paprika sauce, place garlic, recipe compliments, salt and pepper, sauce, saucepan, sauces, sierra, sierra a. martin, sierra martin, smoke paprika, Smoked Paprika Aïoli, tsp lemon juice, vegetarian August 21, 2012

Ingredients:

4 large cloves garlic, unpeeled
2/3 cup mayonnaise
1 tbsp. extra-virgin olive oil
1 tsp. smoked paprika
1 tsp. lemon juice
salt and pepper to taste

Directions:

Place garlic in a small saucepan, add cold water to cover by at least 1/2 inch and bring to a boil over high heat. Once the water is boiling, drain and repeat the process once more. Rinse the garlic with cold water and peel and mince the cloves.
In a bowl, whisk the poached garlic with the olive oil, mayonnaise, smoked paprika and lemon juice until smooth. Add more lemon juice and the salt and pepper to taste. Enjoy!

**Tip from the Chef: Try this sauce with Asparagus Fries!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Gnocchi, Butternut Squash and Spinach

Posted by Cooking with Sierra in Main Courses and tagged with butternut squash, chicken, chicken gnocchi, cloves garlic, cooking with sierra, cup chicken broth, dinner, food, gnocchi, Gnocchi Butternut Squash and Spinach, Main Courses, main dinner, martin, recipe compliments, red pepper flakes, sierra, sierra a. martin, sierra martin, spinach, squash August 20, 2012

Ingredients:

3 tbsp. olive oil

1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces

1 small onion, diced

3 cloves garlic, thinly sliced

1/4 tsp. red pepper flakes

salt and pepper

1 cup chicken broth

1/3 cup half & half

6 cups baby spinach, stems removed

1 (17.5-oz.) package potato gnocchi

2 tbsp. fresh basil

3/4 cup fresh parmesan or romano cheese, grated

Directions:

Add oil to a large ovenproof skillet over medium heat; add squash and onions; cook, stirring occasionally, until slightly soft and golden, about 10 minutes. Add garlic, red pepper flakes, 1 tsp. salt and a few twists of black pepper; cook until garlic is fragrant, about 2 more minutes.
Preheat the broiler. Add the chicken broth and half & half to the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt. Cover and cook until the gnocchi are just tender, about 5 minutes.
Uncover and stir in 1/4 cup parmesan and herbs. Sprinkle the remaining 1/2 cup parmesan over top; transfer to the broiler and cook until golden and bubbly, about 3 minutes. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Grilled Chickpea Burgers with Lemon Tahini Sauce

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with best grilling, best grilling recipes, best sauces, best vegetarian meals, burgers, cans chickpeas, chickpea, chickpeas, cloves, cloves garlic, cooking with siera, cooking with sierra, cucumber, cumin, cup lemon juice, dinner, english cucumber, executive chef, extra virgin, extra virgin olive oil, farmers market, flat leaf parsley, food, fresh lemon, fresh lemon juice, garlic, garlic cloves, go meatless, greek, greek burgers, greek cuisine, greek food, greek salad with saganaki, grilled burgers, grilled chickpea burgers, Grilled Chickpea Burgers with Lemon Tahini Sauce, ground cumin, harissa, healthy, healthy living, hot sauce, hot sauces, juice, lemon, lemon juice, lemon tahini sauce, martin, meatless, medium garlic cloves, medium tomato, oil, oil mixture, olive oil, parlsey, parsley, recipe compliments, salt and pepper, sauce, sauces, sierra, sierra a. martin, sierra martin, summer, summertime, tabbouleh, tahini, tahini sauce, tbsp water, tomato, tomatoes, tsp, vegan, vegan dinner, vegan dinners, vegan dish, vegan dishes, vegan main coureses, vegan meals, vegetables, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main course, vegetarian main courses, vegetarian main dishes, vegetarian meals, vegetarian options, vegetarian sandwiches, virgin olive oil August 17, 2012

Ingredients:

1/4 cup extra-virgin olive oil
4 medium garlic cloves, sliced
2 tsp. ground cumin
4 six-inch pitas
2 cans chickpeas, drained and rinsed (cans 15.5 oz each)
5 tbsp. tahini
1/4 cup lemon juice
1 large egg
2 tbsp. flat-leaf parsley, chopped
2 tbsp. cilantro, chopped
1/4 English cucumber, thinly sliced
1 medium tomato, thinly sliced
hot sauce, optional
salt, to taste

Directions:

Prepare a grill on high heat.
Heat the oil, garlic and cumin in a small saucepan over medium-low heat for about 3 minutes. Until garlic is softened, but not brown. Set aside from heat.
Tear one of the pitas in half and toast until golden brown in a toaster. In a food processor, grind the pita into fine crumbs. Transfer the crumbs to a small bowl and measure out 1/2 cup. If necessary, repeat with another half of a pita until the 1/2 cup crumbs is reached.
In a food processor, purée 1 can of chickpeas with oil mixture, 2 tbsp. tahini, 1 tbsp. lemon juice, the egg and 3/4 tsp. salt until smooth. Add remaining chickpeas and pita crumbs, parsley and cilantro; pulse until chickpeas are coarsely chopped and mixture is well blended.
Put the remaining 3 tbsp. tahini in a small bowl and gradually whisk in 2 tbsp. water and remaining 3 tbsp. lemon juice. Shape chickpea mixture into 6 patties. Brush both sides with oil and grill, covered, until heated through and grill marks appear. This should take about 3 minutes on each side.
Cut the remaining 3 pitas in half and heat briefly on the grill. Later in burgers, cucumber and tomatoes in the pita and drizzle with tahini sauce and hot sauce. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

Sautéed Kale with Chorizo and Crispy Garlic

Posted by Cooking with Sierra in Sides and tagged with center ribs, chorizo, cloves garlic, cooking with sierra, crispy garlic, dinner, farmers market, food, garlic, garlic cloves, healthy, healthy living, healthy recipes, kale, lacinato kale, martin, oil, recipe compliments, salt, Sautéed Kale with Chorizo and Crispy Garlic, sides, sierra, sierra a. martin, sierra martin, spanish chorizo, vegetable oil, vegetarian, water August 10, 2012

Ingredients:

2 lb. lacinato kale, discard stems and center ribs
3 tbsp. vegetable oil
4 cloves garlic, thinly sliced
3 oz. Spanish chorizo, cut into 1/4-in. pieces
3/4 cup water
1/8 tsp. salt

Directions:

Working in batches, stack kale and cut crosswise into thin shreds.
Line a plate with a paper towel and set aside. Heat oil in a large skillet over medium heat until it shimmers. Add the garlic and cook for 2 minutes, stirring frequently until golden. Transfer with a slotted spoon to a plate. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Parmesan Swiss Chard with Poached Eggs

Posted by Cooking with Sierra in Breakfast and tagged with anchovies, best breakfast, breakfast, breakfast recipes, clove garlic, cloves, cloves garlic, coarse salt, dijon mustard, eggs, extra virgin olive oil, food, fresh pepper, freshly ground pepper, garlic, ground pepper, healthy, healthy breakfast, healthy breakfast recipes, healthy living, large eggs, martin, medium skillet, mustard, oil, olive oil, parmesan, parmesan swiss chard, parmesan swiss chard with poached eggs, pepper, poached egg recipes, poached eggs, recipe compliments, salt, salt and pepper, sierra, sierra a. martin, sierra martin, swiss chard, swiss chard recipes, tsp dijon mustard, vegetarian, vegetarian breakfast, white wine vinegar August 9, 2012

Ingredients:

1 clove garlic, minced
4 anchovies, minced
1 tsp. Dijon mustard
2 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil
salt and pepper
4 large eggs
6 cups Swiss chard, stems removed and sliced thinly
2 tbsp. Parmesan, grated

Directions:

Combine garlic, anchovies, mustard, salt and pepper and vinegar together in a small bowl. Add in the olive oil in a steady stream, while whisking constantly, until all ingredients are well combined.
Bring 3 inches of water to a boil in a medium skillet. Poach the eggs and season with salt and pepper.
Toss the Swiss chard with the vinaigrette. Serve with the poached egg over the Swiss chard and garnish with Parmesan. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

Crispy Broccoli Rabe with Chickpeas and Ricotta

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with baking sheets, broccoli rabe, broccoli rabe with chickpeas and ricotta, bunch broccoli, chickpeas, cloves garlic, coarse salt, cooking with sierra, crushed red pepper, crushed red pepper flakes, dinner, extra virgin olive oil, food, fresh lemon juice, fresh ricotta, lemon juice, lunch, martin, oil, olive oil, rabe, recipe compliments, red pepper, red pepper flakes, ricotta, salt, sierra, sierra a. martin, sierra martin, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main dishes, vegetarian meal, vegetarian meals, vegetarian options, vegetarian sides, virgin olive oil August 9, 2012

Ingredients:

1 bunch broccoli rabe, trimmed
15 – oz chickpeas, drained
3 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 cup ricotta
2 tbsp. fresh lemon juice
coarse salt
crushed red pepper flakes

Directions:

Turn on the broil. On 2 baking sheets, toss the broccoli, chickpeas and garlic with oil. Season lightly with salt.
Broil for 2 minutes. Flip the broccoli, continue to broil another 2 minutes.
Top with ricotta and crushed red pepper flakes. Drizzle lemon juice and additional olive oil, if desired. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Provencal Summer Vegetables

Posted by Cooking with Sierra in Sides, Vegetarian and tagged with cloves garlic, cooking with sierra, dinner, dry white wine, eggplant slices, food, freshly ground pepper, garlic, leeks, martin, pepper, Provencal Summer Vegetables, recipe compliments, salt, sierra, sierra a. martin, sierra martin, summer vegetables, summer veggies, vegetable sides, vegetables, vegetarian, vegetarian sides August 7, 2012

Ingredients:

4 tbsp. extra-virgin olive oil, divided
2 cups thinly sliced leeks, rinsed and well drained
5 cloves garlic, thinly sliced
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1/2 cup dry white wine
3 large tomatoes, sliced 1/4 inch thick
1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1/3 cup finely shredded Pecorino Romano
1 tbsp. chopped fresh marjoram

Directions:

Preheat oven to 425°F.
Heat 2 tbsp. oil in a large skillet over medium heat. Add leeks, garlic, 1/4 tsp. each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.
Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 tsp. each salt and pepper and drizzle with the remaining 2 tbsp. oil.
Bake the vegetables for 1 hour and 15 minutes. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Grilled Vegetable Sandwich

Posted by Cooking with Sierra in Main Courses and tagged with california veggie sandwich, cloves garlic, cloves garlics, cup mayonnaise, dinner, feta, feta cheese, focaccia, focaccia bread, foccacia, food, garlic, mayonnaise, onion, place cheese, recipe compliments, red bell peppers, red onion, sandwich, sierra a. martin, sierra martin, squash, vegetarian, vegetarian main course, vegetarian main dishes, vegetarian sandwiches, yellow squash, zucchini August 3, 2012

Ingredients:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice
1/8 cup olive oil
1 cup red bell peppers, sliced
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Directions:

In a bowl, mix the mayonnaise, garlic and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side and the grate of the grill. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mix on the cut sides of the bread, and sprinkle each one with feta. Place cheese side up on the grill, and cover with lid for 2 to 3 minutes. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open-faced grilled sandwiches. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Spaghetti with Artichoke Hearts

Posted by Cooking with Sierra in Main Courses and tagged with artichoke, artichoke hearts, artichokes, best pasta dishes, broth, butter, chicken broth, chives, cloves garlic, cup chicken broth, cup parmesan cheese, dinner, food, garlic, heavy cream, medium onion, minced garlic, nutmeg, oil, olive oil, onion, pasta, spaghetti, spaghetti sauce, summer, summer pasta, tbsp chives, tomato sauce, tomatoes, vegetarian, vegetarian dishes July 27, 2012

Ingredients

2 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can whole artichoke hearts (14.5 oz.) drained
1 can diced tomatoes with juice (14.5 oz.)
1 cup heavy cream
1/2 cup chicken broth
1/2 tsp. nutmeg
salt & pepper to taste
1 lb. thin spaghetti
1 cup parmesan cheese, grated
2 tbsp. chives, chopped

Instructions

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Summer Rolls

Posted by Cooking with Sierra in Main Courses and tagged with avocado, basting brush, bell pepper, carrot, cilantro, cloves garlic, cucumber, daikon, daikon radish, dinner, english cucumber, food, fresh ginger, garlic, garlic clove, ginger, lime juice, mint, red bell pepper, red pepper, red thai chile, sesame oil, sesame seeds, sliced water chestnuts, soy sauce, summer rolls, tablespoon cilantro, tbsp sesame oil, thai chile, vegan, vegan dinner, vegan dinners, vegan dish, vegan dishes, vegan meals, vegetable rolls, vegetable summer rolls, vegetarian, vegetarian appetizer, vegetarian appetizers, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main dishes, vegetarian meal, vegetarian meals, veggie rolls, veggie summer rolls, wasabi, water chestnuts July 16, 2012

Ingredients:

▪ 1 Daikon Radish

▪ 1 English Cucumber

▪ 1 Red Bell Pepper

▪ 1 Carrot

▪ 1 Avocado

▪ 1 Can Sliced Water Chestnuts

▪ 2 Tbsp. Fresh Ginger

▪ 2 Cloves Garlic; Minced

▪ 1 Red Thai Chile, seeded and minced

▪ Sesame Seeds

▪ 5 Tbsp. Cilantro

▪ 2 Tbsp. Mint

▪ 1 Tbsp. Sesame Oil

▪ 1 Tbsp. Wasabi, mixed thin

▪ 1/2 Cup Soy Sauce

▪ 3 Tbsp. Lime Juice

Directions:

Soften the rice papers by sliding a sheet into a skillet of warm water and submerge for 15 to 30 seconds.
Line up the ingredients on the lower third of the rice paper.
For sauce: Mix soy, sesame oil, 1 tablespoon cilantro, 1 clove minced garlic, lime juice, and chile together and set aside.
Julienne the red bell pepper, carrot, ginger, avocado and water chestnut. Place in a bowl and toss with remaining garlic clove and cilantro, 1 tablespoon of the sauce, and a heavy pinch of sesame seeds. Set aside.
Peel the daikon and cucumber and julienne them.
Start by the laying down the moistened rice paper and, using a basting brush, paint a line of the wasabi down the center. Place vegetable along the bottom fourth of the roll.
To Fold: starting from the edge closest to you, begin rolling the wrapper up and over the ingredients. Stop after the first turn and tuck in everything snugly in the wrapper. Fold in the right and left sides closing the ends.
Spoon the sauce over the rolls or just have individual dipping bowls.

**Tip from the chef: Add shrimp or grilled chicken if you’re looking to add a little extra protein!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

M	T	W	T	F	S	S
« Oct
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

Cooking with Sierra

Cooking is like Love. It should be entered into with abandon or not at all. -Harriet Van Horne

Tag Archives: cloves garlic

Paprika Aïoli

Gnocchi, Butternut Squash and Spinach

Grilled Chickpea Burgers with Lemon Tahini Sauce

Sautéed Kale with Chorizo and Crispy Garlic

Parmesan Swiss Chard with Poached Eggs

Crispy Broccoli Rabe with Chickpeas and Ricotta

Provencal Summer Vegetables

Directions:

Grilled Vegetable Sandwich

Spaghetti with Artichoke Hearts

Ingredients

Summer Rolls

Follow “Cooking with Sierra”