SHAVED FENNEL & ORANGE SUPREME SALAD
with SMOKED SALMON
For each serving:
1 medium bulb Fresh Fennel
1 large Orange
1 ½ Tablespoons Extra Virgin Olive Oil
½ – 1 teaspoon Himalayan Pink Salt
2 ounces Smoked Salmon
Wash and trim Fennel Bulb of dry or old leaves and edges. Hold the Bulb at its base and use a mandoline to shave the Fennel from the tip- when you reach the core, cut in quarters and remove all but a sliver so that it holds together, and continue to shave. Combine in a mixing bowl with EV Olive oil and Salt and allow to marinate 15 minutes. Meanwhile, remove top and bottom of Orange, slice the pith and skin from the outside and segment, reserving the juice to use in the salad. When ready, combine Orange Supremes and juice with Fennel and divide amongst plates. Create a “rosette” of Smoked Salmon by rolling up 2 or 3 pieces and arrange on top of salad. Garnish with Fennel fronds and ground Black Pepper.
CHIOGGIA BEET “RAW-VIOLI”
For each serving:
1 Large Chioggia Beet
2 ounces Noble Springs Goat Cheese
Sprig of fresh Thyme
1 Tablespoon TruBee Honey
1 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Remove the stem end and “crown” of Beet, about ¼ inch or more from the top. Use a sturdy peeler to remove the skin, or a sharp utility knife, but keep the root end intact so that you can use it as a handle on the beet whilst slicing. Use a mandoline to slice as thin as practical rounds from the beet- be sure that the mandoline blade is sharp and in a secure and un-cluttered workspace. Place rounds (10-12 perfect slices from each Beet) in a mixing bowl and sprinkle with Salt and EV Olive Oil and let marinate for about 15 minutes. Pat dry gently and arrange rounds on a serving plate. Spoon a little Goat Cheese onto each round, sprinkle with fresh Thyme leaves and some ground Black Pepper, and then press another round on top. Dress with Honey and Balsamic Vinegar to serve.
BULL’S BLOOD BEET & QUINOA CAKES
2 medium Beets, grated
1 Cup Quinoa, uncooked
2 teaspoons Garlic Powder
1 teaspoon dried Thyme
2 teaspoons Smoked Paprika
½ Cup Granola without fruit, or plain Oats
1 teaspoon Salt
1 teaspoon Black Pepper
Cook Quinoa according to packet directions, then spread out on a baking sheet to cool. Place Granola or Oats into a food processor and pulse until you have a fine breading- this will act as a binding agent. When ready, combine all ingredients and then divide into equal portions (I use an ice cream scoop) Flatten into ¾ inch disks and cook over medium heat in a flat wide pan in a little oil for 3-4 minutes per side.
“PHILLY STYLE” TOMATO PIE
Yield= 8 x 12 inch pie. Use all Bread Mix and 12 ounces Beer to make 2 pies or one large pie- divide Tomato appropriately!
1 package Soberdough Rosemary Bread Mix (using only 8 ounces)
6 ounces Beer
1 ½ pounds Roma Tomato, about 1 package
4 large Slicer or Heirloom Tomatoes
1 Cup finely diced Onion
1 Tablespoon minced Garlic
2 Tablespoons Sherry Vinegar
3 Tablespoons Olive oil
Prepare a bowl of iced water to chill 4 Tomatoes. Cut an “X” just through the bottom skin of each Slicer Tomato. Bring a medium pot of water to a boil and carefully drop in 2 Slicer Tomatoes for about 60 seconds or until skins begin to peel off. Transfer to ice water to stop the cooking. Repeat. When cool, remove core and slip off the skins and discard. Cut each in half around the middle and squeeze out seeds from each half. Roughly dice into small pieces. Slice Roma Tomatoes in half lengthwise and place on a greased baking sheet cut side down, drizzle with Olive Oil and bake for 25 minutes and skin is blistered. Remove from oven and cool. When ready, pull off skins and discard. Meanwhile, saute Onion in a large pot with 2 Tablespoon Olive Oil over medium heat until golden brown, about 8 minutes, and then add Garlic for a minute. Pour in Sherry Vinegar and add roasted Tomato and diced Tomato. Cook over medium heat for about 20 minutes, stirring occasionally, until beginning to stick on the bottom of the pot.
Measure 8 ounces bread mix and add 6 ounces Beer in a bowl and combine well. Spoon onto a greased, lined baking sheet and bake at 375F for 10 minutes. Remove from oven and brush sides with remaining Olive Oil. Spoon Tomato evenly across the pie and return to the oven for 15 minutes. To serve, cut with a pizza wheel or large chef’s knife.