CADS RECIPES FOR 7.30.2018
JH CHEF AND HOST
Garlic Salumifrom my favorite purveyor of French Sausages, Fabrique Delices. Available at
the local Palo Alto Farmer’s Market and sometimes at Schaub’s in Stanford Shopping Center
and Drager’s in Menlo Park
Roasted Red Peppers. I like red bell peppers best because of the thick wall, which holds
together better after roasting. Roast peppers on a grill or flame until black. Put in a paper bag
or other container to steam and cool. Remove blistered skin, seeds and ribs. Marinate in Olive
Oil and Balsamic Vinegar with ratio’s of your choice. I used a balsamic reduction I made.
Goat Cheese with EVO and Herbs: Get a plain chevre, 7 oz in my case. Add herbs of choice
and olive oil and blend. Add oil to get the consistency you want. In my case I used about 2-3
tablespoons of oil and a similar amount or more of chopped dill and a little thyme.
Sauteed Corn with Shallots and Jimmy Nardello peppers. For this recipe I used 9 ears of
sweet white corn cut from the cob, about a cup or more of chopped shallots and 3 large
peppers chopped - about 1 cup and about 4-5 tablespoons of butter. Melt about 3
tablespoons of butter in a large saute pan and add the shallots. Saute until soft and slightly
translucent - about 3-5 minutes. Add the peppers and saute for 2-3 minutes. Add remaining
butter and the the corn. Season with salt to taste and add about 1/2 teaspoon of cumin.
Saute until corn is hot and slightly cooked - about 5-7 minutes. Taste as you cook and adjust
seasoning. It’s ready when it tastes like it. No need to cook the corn a long time.
For the following recipes, go to CADS Recipe 6_30_18.compressed.pdf
Garlicky Tomato Toast (Pan Con Tomate)
Smoked Salmon, Fromage Blanc and Caper Spread
Ricotta Toasts With Prosciutto-Wrapped Apricots
Flank Steak Marinated With Rosemary
Cherry-Almond Clafoutis