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April 1, 2015

Get Your Easter off to a Hopping Start!

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No matter who you’re trying to impress, this Easter dinner menu will “wow” just about anybody… even the Easter Bunny himself!  This fresh and savory Easter meal our Executive Chef Ashley Santo Domingo put together below has just about everything you could want in a reinvented Easter dinner… from a wonderful Roasted Rosemary Lamb to perfectly cooked sides to kicked up deviled eggs.  It’s pure celebration food, perfect for gathering around the table with your closest friends and family.

 Easter Dinner Menu

 

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Multi Colored Deviled Eggs (recipe below)

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Spring Citrus Salad 

Blood Oranges, Cara Cara Oranges, Grapefruit, Avocados, Hearts of Palm, Spring Mixed Greens, Belgium Endive, Citrus Vinaigrette

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24C Easter -7847_web    Roasted Rosemary Lamb 

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Pommes Anna

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“Easter Egg” Root Veggies 

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Pan-Seared Broccolini 

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Mix things up with these four variations on deviled eggs!

Kicked Up Deviled Eggs

Wasabi Sesame

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

1 drizzle sesame oil

salt and pepper (pinch)

1 tbsp. wasabi powder

sesame seeds, for garnish

 

Directions:

Blend the mayo, yolks, sesame oil, wasabi, salt and pepper.  Pipe the mix into the whites and garnish with sesame seeds.

 

Sundried Tomato

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

salt and pepper (pinch)

1 oz sundried tomatoes, rehydrated and pureed smooth

tear drop tomato wedge

micro-greens (for garnish)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, and sundried tomato puree.  Pipe into egg whites and garnish with tomatoes and micro-greens.

 

Smokey Bacon

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

bacon, cut into ½ inch julienne strips, cooked crispy

micro-parsley (for garnish)

smoked paprika (to top)

1/2 tsp dijon

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper and Dijon.  Pipe into egg whites and garnish with bacon strips, micro-parsley, and paprika.

 

Saffron & Pepper

Ingredients:

1 oz pureed roasted red peppers

6 hard boiled eggs, yolks and whites separated

2 oz mayo

smoked paprika

1/2 tsp dijon

saffron threads

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, roasted pepper puree, and Dijon.  Pipe into egg whites and garnish with saffron threads and paprika.

 

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Photography: Mike Villa Visuals

Creative Art Director: Arpi Torosyan of 24 carrots


December 12, 2014

Fire-Roasted Tomato Bisque

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There is nothing better than a hot bowl of soup on a cold, rainy day. So whip up a pot of soup and warm up from the inside out!  And tomato soup is one of our favorites, especially when you add a splash of crème fraiche and cheddar cheese!  This rich, creamy bisque has a wonderful hearty old-fashioned flavor.  It might just be your new favorite soup.

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Ingredients (serves 20 people):

10 each tomatoes 5X6, chargrilled

10 pound can whole tomatoes, peeled

2 ounces tomato paste

3 each onions, sliced, caramelized

4 each red bell peppers, stemmed, seeded, cut in half, chargrilled

3 ounces tequila

0.5 ounces chipotle puree

16 ounces heavy cream

Salt and Pepper, to taste

4 teaspoon thyme

6 leaves basil

3 teaspoon garlic, minced

64 ounces vegetable stock

20 ounces crème fraiche

2 pounds cheddar cheese

1 quart micro greens

10 ounces basil oil

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Directions:

Step 1: Chargrill the onions, peppers, and tomatoes.

Step 2: Heat a stock pot to medium high, then add oil and the onions and continue to caramelize, add the garlic and thyme, then add the bell peppers and charred tomatoes. Deglaze with a little tequila, chipotle peppers and tomato paste.

Step 3: Add the tomatoes from the can and the vegetable stock and bring to a boil, then reduce to a simmer. Add the basil and simmer for about 2 hours very slowly, stirring as needed, add the cream and reduce for only 20 more minutes.

Step 4: Use the stick blender to pulse through the soup, add seasoning.

Step 5: Fill the blender ½ way with soup to be pureed, using the smoking gun, flame it, and fill the blender with a cloud of smoke, cover and let it sit for 3-5 minutes.

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Step 6: Puree the soup until perfectly smooth, nice and thick, taste for seasoning and adjust as needed.

Step 7: Repeat 5 and 6 until all soup is pureed and ready.

Step 8: For the garnish, add 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones. Bake 5 to 6 minutes until they are a light golden brown.

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Step 9: Pour hot soup into a bowl, quenelle a spoon of crème fraiche and place in the center, drizzle basil oil around the soup, top the crème with a cheese crisp and micro greens and serve. Enjoy!6-30-2014 Atlanta Menu Photo-shoot-88

 

Photo Credit: Marlin Salazar Photography


June 19, 2014

Homemade Summer Popsicles for Kids

School is out for kids and summer is in full swing! This easy and refreshing popsicle recipe will entertain the children all summer and is a great way to sneak in some extra whole foods into their diet.  These mixed fruit and veggie popsicles create a tasty treat that all kids will love.  These molds are a fun activity for children to help make their own popsicle blends.

We created four different flavored popsicles:

Watermelon, strawberry, and beet popsicles
Acai, blueberry, and lemonade popsicles
Pineapple, kale, and cucumber popsicles

& Black raspberry zigzag popsicles (recipe below)

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Black Raspberry Popsicles

Ingredients:

Raspberry Base
1 cup raspberries
¼ cup milk
1 tsp vanilla
1 tbsp sour cream
2 tbsp agave

Blackberry Base
1 cup blackberries
¼ cup milk
1 tsp vanilla
1 tbsp sour cream
3 tbsp agave

Instructions:

Combine everything in a blender and blend until smooth.  Then strain through a fine mesh and repeat with the second mixture, keeping both separate.  To make the popsicle, pour the raspberry mix to fill ¼ of the mold, at a tilt.  Let freeze completely.  We recommend the Zoku Popsicle Mold.  Tilt the opposite way and fill another ¼ of the way with the blackberry mix, freeze, and repeat until done.

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  Popsicle time!

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Executive Chef Ashley Santo Domingo of 24 carrots

Photo Credit: Marlin Salazar Photography

Design: Arpi Torosyan, Creative Art Director of 24 carrots


June 9, 2014

School’s Out! Planning Healthy Summer Kids Snacks

It’s Summer!  School is out!  Healthy summer snacks are a must for keeping kids happy and active during time off from school.  Toss out the junk food and start making snack time fun again!

Check out these creative, tasty, and healthy summer snack recipes and ideas for kids of any age:

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The Kids MedzoBox – Mediterranean Bento Snack Box

Mini meatballs, edamame hummus, babaganoush, and cucumber yogurt sauce with crunchy veggie sticks

Recipe:

Edamame Hummus

  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley

 Directions

  • Boil the edamame in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  • In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  • Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

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Hummus

  • One 15-ounce can chickpeas
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini (we used Krinos)
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1 teaspoon garam marsala
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving

Directions

  • In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  • Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
  • Adding the Chickpeas…Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

 

Mini Meat Balls

  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 1/2 cups lukewarm water
  • 1 cup olive oil

Directions

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Pan-Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

 

Creamy Yogurt Sauce

  • 3 cups Greek yogurt
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 large English cucumber, diced
  • 1 tablespoon salt (for salting cucumbers)
  • 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon fresh mint, chopped
  • salt & freshly ground black pepper
  • 1 shallot minced

Directions

  • Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute. Drain well and wipe dry with a paper towel.
  • In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  • This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  • If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
  • You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

On a small platter, arrange fresh cut vegetables 2oz of each hummus, 1 oz of creamy yogurt sauce, 1 piece of pita cut into triangles and 2 meatballs cut in half (you can also buy your favorite hummus and tzatziki from your local grocery store and platter up the perfect snack!)

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Rainbow Yogurt Parfait

Layered greek yogurt, mangos, strawberries, blackberries, blue berries, kiwi, and granola (colorful and easy to make!)

  • Greek yogurt
  • Granola
  • Chopped fresh fruit

Directions

  • In an glass of your choosing, add in Greek yogurt.
  • Cover the yogurt with granola and fruit and then adding more yogurt.
  • Finish by sprinkling with fresh strawberries or fruits of your choice.

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Tune in next week for Kid’s Popsicles!  Nothing sounds more appealing than an icy-cold, fruit-filled Popsicle (homemade).

Photo Credit: Marlin Salazar Photography