Happy Valley CUlinary Week

Recipe Book

2014

By Chefs Brandon Gibbony & Mike Beresny of Faccia Luna

Ingredients:

Directions:

Apple & Red Onion Chutney

3 Oz .Red Onion (Julienned)13 Oz. Granny Smith Apples (6, diced)½ Tsp. Mustard Seed1 Tbsp. Coriander1 Cinnamon Stick½ Tsp. Anise½ Tsp. Whole Black Peppercorn

1 Oz. Fresh Thyme¼ Oz. Fresh Rosemary1 Tbsp. Fresh Ginger (Peeled and minced)3 Tomatoes (Seeded and Diced)¼ Cup Brown Sugar¼ Cup Apple Cider Vinegar¼ Cup Apple Cider1 Tbsp. Fresh Garlic (Peeled and minced)

Wrap herbs and spices in cheesecloth to form a bouquet garni, tie off and set aside. In a stock pot on med-low heat, sweat garlic and ginger (cook until translucent). De-glaze with apple cider vinegar. Add apples and onion, cook until caramelized. Add brown sugar, bouquet garni, apple cider, and tomatoes. Turn to low heat and simmer for 10-15 minutes, or until apples are tender. Remove bouquet garni. Enjoy!

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Ingredients:

Directions:

White Bean Salad

• 46.5 Oz. Northern White Beans (3 Cans)• .25 Oz. Fresh Basil• 1 Red Bell Pepper• ½ Small Red Onion• 3 Cloves Garlic• 7 Oz. Balsamic Vinegar• 3 Oz. Extra Virgin Olive Oil • Salt and Pepper to Taste• 5.5 Oz. Spring Mix (1 Bag)

Take white beans and put in strainer and thoroughly rinse. Finely chop basil and garlic. Cut pepper and onion into a very small dice. Put all ingredients into mixing bowl and stir together. Let sit overnight to marinate, serve on top of bed of field greens. Enjoy!

By Chefs Brandon Gibbony & Mike Beresny of Faccia Luna

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• 1.5 lbs. Zucchini, Yellow or Zephyr Squash• 3/4 lb. Fasta Pappardelle pasta• 1 Shallot, very thinly sliced (about 2 tablespoons)• 2 tablespoons Extra Virgin Olive Oil• 2 teaspoons White Wine Vinegar• Salt & freshly ground Black Pepper• Pinch Salt/Pepper and Basil• 1/4 cup chiffonade of Basil• 1/4 cup toasted Pine Nuts• 2 oz. Goat Cheese

Summer Squash RIbbons with Pappardelle

By Chef Bob Ricketts of Fasta & Ravioli Co.

Ingredients:

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Summer Squash RIbbons with Pappardelle

By Chef Bob Ricketts of Fasta & Ravioli Co.

Directions:

• Trim the ends off the squash and, using a mandolin, vegetable peeler or knife, cut the

squash length-wise into very thin strips.

• Place the strips of squash in a large bowl with sliced shallot, olive oil and vinegar and

toss lightly to combine. Let stand 10 minutes.

• Bring 3-5 quarts of water to boil. Add papperdelle and cook for 2 minutes. Drain

papperdelle and mix with squash.

• Season to taste with salt and pepper. Then add pine nuts and basil and gently toss to

combine.

• Transfer to a serving dish and cumble goat cheese on top. Serve immediately.

Serves Seven.

5

Black Bean & COrn SaladBy Debra Homan of the Food Pantries of Centre County

1/2 cup Balsamic Vinaigrette1/4 tsp. seasoned pepper1/4 tsp. dried cilantro1/8 tsp. ground cayenne pepper1/4 tsp. ground cumin2 (15 oz.) cans Black Beans, drained & rinsed2 (15 oz.) cans whole kernel corn, drained1/2 cup chopped onion1/2 cup chopped green onion1/2 cup chopped red bell pepper

Ingredients:

Directions:In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne and cumin. Set dressing aside.In a large bowl, stir together beans, corn, onion, green onion and red bell pepper. Toss with dressing. Cover and refridgerate overnight. Toss again before serving.

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Balsamic Vinegar & Olive Oil DressingBy Debra Homan of the Food Pantries of Centre County

3/4 cup Olive Oil1/4 cup Balsamic VinegarI tablespoon chopped garlic1 - 2 teaspoons dark brown sugar1 sprig fresh Oregano1 sprig fresh thyme

Dressing for Black Bean Salad:

Mix and store at room temperature. Stir into Black Bean & Corn Salad prior to serving.

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By Tony Sapia of Gemelli Bakers

• 10 carrots with tops (from your local farmers’ market), washed, peeled and cut into even lengths; save the trimmed tops for the pesto!• place in pot with water to cover and bring to simmer until fork tender• let carrots cool and place in ceramic jar• add 1/4 cup apple cider vinegar and 1/4 cup water• add Herbes de Provence (a spice mix of lavender, fennel, oregano, and rosemary)• refrigerate at least 24 hours for the flavors to concentrate

Pickled Carrots Dukkah Spice Mix

Wood-fired Pizza with carrots, Dukkah spice and Carrot-top Pesto

• 1 Tablespoon sesame seeds

• 1 Tablespoon oregano

• 1 Tablespoon coriander

• 1 Tablespoon ground sunflower seeds

• 1 teaspoon cinnamon

• Mix together and reserve. Olive oil can be added

to make a great appetizer for cheese or bread.

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By Tony Sapia of Gemelli Bakers

Carrot-top Pesto

Wood-fired Pizza with carrots, Dukkah spice and Carrot-top Pesto

Take the carrot tops, trimmed of any woody stem and blend with 1/4 cup olive oil, 4 Tablespoons of water, pinch salt, pepper, and 1/4 cup toasted pecans. Blend to savory consistency.

Assemble: At cocktail time, grill pizza flatbread, smear with Ricotta cheese, place back in oven until warm. Take out and sprinkle with Dukkah spice mix, and drizzle with Carrot Top Pesto.

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Cajun Crawfish RisottoBy Chef John of Gigi’s

• 1 Cup Arborio Rice

• 3 Cups Shrimp Stock

• ½ lb pound Crawfish tail meat

• ½ Cup Diced Yellow Onion

• ½ Cup Diced Celery

• Salt and Pepper

• 1 tsp chopped Garlic

• 2 Tbsp Cajun Seasoning

• 1 Cup White Wine

• ¼ Cup Smoked Gouda Cheese

• 1 Stick Butter (1/4 lb)

• 1 Tbsp Olive Oil

Ingredients:

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Cajun Crawfish RisottoBy Chef John of Gigi’s

• Place a medium sauce pan over medium high heat. • Place 1 Tbsp of butter and olive oil in the pan along with the onions, garlic and celery • Stir frequently until they become translucent • Add the crawfish tail meat and stir • Add the rice and stir until all rice is coated • Add the white wine and let reduce • Add the stock ¼ cup at a time; once the rice has absorbed the stock add another ¼ cup • Once all of the stock had been absorbed the rice should be almost fully cooked, if the rice is still crunchy add more stock. • Stir in the cheese and Cajun Seasoning • Stir in the butter right before you serve the rice and season with salt and pepper as needed

Directions:

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By Chef Louisa Smith of Good Seed Baking Company

Ingredients:

Additions: Also Needed:

French Macarons

• 200 Grams Powdered Sugar, sifted• 120 Grams Almond Meal, sifted

• 100 Grams Egg Whites• 35 Grams White Sugar• 1/8 Teaspoon Cream of Tartar (optional, this adds stability)

• Gel Food Coloring• Flavorings• Filling - Buttercream Frosting is suggested, but other fillings can be used. You’re only limited by your imagination!

• Kitchen Scale• Parchment Paper (preferably unbleached)• Baking Sheets• Mesh Strainer for sifting

DRY: Meringue:

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By Chef Louisa Smith of Good Seed Baking Company

Directions:

French Macarons

1. Preheat the oven to 300 degrees. (note: oven temperatures can vary and every oven is different. The biggest challenge

in baking macarons is to figure out the correct oven temperature. If your macarons are turning out too flat and spread

out and sticking to the parchment paper then your temperature is likely too low. If they’re turning out crackly and overly

browned your temperature is too high.)

2. Sift dry ingredients, then whisk powdered sugar and almond meal together.

3. Place all meringue ingredients in a stand mixer with the whisk attachment.

4. Whisk on low speed for 3 minutes, medium speed for 3 minutes and high speed for 3 minutes.

5. Stop the mixer and add any color and/or flavoring agents.

6. Whisk on high speed for another 10 seconds or until additives are fully incorporated. Your ultimate goal is a stiff, dry

meringue, but not one which is breaking into clumps. It should form stiff peaks.

7. Remove the bowl from the mixer. Add the dry ingredients to the meringue.

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By Chef Louisa Smith of Good Seed Baking Company

Directions:

French Macarons

8. Using a silicon spatula, stir the meringue and the dry mix together until all the dry mix is damp. Then switch to a

folding motion, folding together the mixture until it begins to smooth. Scrape your spatula along the bottom and sides

while rotating the bowl to ensure consistent mixing.

9. Pause to evaluate the mixture every 5 strokes or so. Mixture is ready when it flows like lava off the lifted spatula and

not in clumps. If left alone the top of the mixture should become glossy and smooth.

10. Prepare a pastry bag with a large round tip (i.e. Ateco 805). Twist it closed just above the tip and use a small clamp or

clothespin to secure it.

11. To fill pastry bags, place bag in a glass and fold top of bag over the lip of the glass. Spoon in ingredients, then twist it

shut and clamp.

13. Place a piece of unbleached parchment paper over tray and lay it flat. If using a convection oven, pipe some of the

mixture between the paper and tray so they stick together.

14. Pipe batter in 1 inch circles. Be careful not to let them sit too close or they’ll flow

together. 14

By Chef Louisa Smith of Good Seed Baking Company

Directions:

French Macarons

15. Rap the trays hard against work surface 5 - 10 times to release air bubbles and settle any peaks.

16. Place in the oven and use a wooden spoon to prop the door open slightly and release any humidity, which prevents

cracking.

17. Bake for 25 - 30 minutes

18. Prepare more trays while the first batch bakes. Do not prepare more than the oven can hold in the next batch.

Unbaked shells should not be allowed to sit out for longer than 35 minutes or they will dry out.

19. When cool, separate the shells from the parchment. Match shells by size and lay out on the tray in pairs. On one half of

the pair, pipe a nickel size blob of filling.

20. Pick up both shells and press together in a slight twisting motion. You’re done!

Store Macarons in an airtight container in the fridge, but allow them to come to room temperature before

eating. They improve after 24 - 48 hours, becoming softer and chewier. They keep for up to 10 days.

15

Poached Salmon with Mango-Snow Pea Slaw

A healthy, colorful and light dish – perfect for warm summer days By Chef Harrison Schailey

SlawCombineinabowl:

•2oz.DriedMango–julienned(thinmatch-stickshape)•12FreshSnowPeas–julienned•½headFreshNapaCabbage–julienned•¼cupCilantro-chopped

Whisktogether:•6oz.RiceWineVinegar•2Tbsp.Sugar•½tspeachofSaltandBlackPepper

Mix all ingredients and place in refrigerator until salmon has been prepared

SalmonCombineandheattoalightsimmerinalargesautepan:•3cupsWater•3Tbsp.WhiteWine•1Tbsp.Butter•¼Lemon–juiceof•½tspeachofSaltandBlackPepper

Ingredients:

Recipe calls for four 6 oz. filets of Salmon

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Directions:•Carefullylowerthesalmonintothewaterandreduceheattomedium.Use4piecesof6ozSalmonfilet.

•Simmerfor6–7minutes.Useaspatulatogentlyremovethesalmonfromthewater.

•Dividemango-snowpeaslawontofourplatesandplacethesalmonontopforalight,summertimemeal.

Serves four

Poached Salmon with Mango-Snow Pea Slaw

A healthy, colorful and light dish – perfect for warm summer days By Chef Harrison Schailey

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By Chef George Bush of Hoag’s Catering

Grilled Marinated Local Flank Steak with Sauerkraut and a Farmstand salad

• 1 cup Balsamic Vinegar• 1 cup Olive oil• 1 cup Red Wine• 1/2 cup Dried Rosemary Leaves

Combine all ingredients and pour over Flank Steak, let marinade for 24 hours. Grill to desired doneness (eg. med-rare, medium, med-well etc.) Add side dishes to plate (found on page 2) and enjoy!

Marinated Local Flank Steak:

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• 8-10 radishes, shredded with mandolin or similar device• 5-6 carrots shredded, same as radishes• thin sliced green onions

Combine all ingredients and toss with a light vinaigrette

• cut about 4-5 heads of local cabbage into shreds• 1/4 cup salt• 2 tbsp. ground ginger

Layer cabbage with salt and ginger until all ingrdients are used, then place weight on top and let sit for a week or so.

Shredded Vegetable Salad: House-made Sauerkraut:

By Chef George Bush of Hoag’s Catering

Grilled Marinated Local Flank Steak with Sauerkraut and a Farmstand salad

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Vegetable Sushi RollsA delicious vegetarian meal for the novice sushi roller

By Chef Gregory Meagher

RiceSeasoning•1/3cupseasonedricevinegar•2teaspoonssugar•1teaspoonsaltMixinabowlandsetasideforlateruse

Fillings•1BurplessCucumber

Seeded and cut into long matchstick pieces the width of the rolling mat

•1CarrotCut into matchsticks or shredded

•1smallyellowBellPepperStemmed, seeded, and cut into matchsticks

•4Scallions Trimmed and cut into matchsticks

•1/2firm-ripeHassAvocadoPeeled and thinly sliced lengthwise

Soysaucefordipping(Wasabiisoptional)

SushiRice•11/2cupsshort-grainedsushirice•11/2cupswater•1pieceofKelpforcookingwithrice(optional)

Ingredients:

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Vegetable Sushi RollsA delicious vegetarian meal for the novice sushi roller

By Chef Gregory Meagher

Directions:Making the rice:

Inacolander,rinsethericewithcoldwateruntilthewaterrunsclear.Puttherice,kelp,andwaterinmediumsaucepan.Coverthericemixturewithatight-fittinglid,andthenbringittoaboiloverhighheat.Reducetheheattoverylowandsimmer.Cookuntilallthewaterisabsorbed(about15minutes).Removethericefromtheheat(don’tuncover)andsetasidefor10minutes.Ifyouopttousearicecooker,followingtherice-cookinginstructionsprovidedbythemanufacture.

Transferthericeintoalargebowl,andthenaddthericeseasoningtothewarmrice.Withawoodenspoon,gentlyincorporatethericeseasoning,beingcarefulnottodamagetherice.Spreadthericeonaparchmentpaper-linedbakingsheet.Fanthericeuntilitiscooled,andthencoveritwithawithadamptowel.

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Vegetable Sushi RollsA delicious vegetarian meal for the novice sushi roller

By Chef Gregory Meagher

Directions:Assembling the rolls:

Onacleanworkspace,placethesushimatinfrontofyouwiththeslatsrunninghorizontally.Layasheetofnori,shiny-sidedownandlineitupwiththebottomedgeofthemat.Lightlymoistenfingerswithwater(topreventricefromsticking),andthenputa¼cupofricenearthebottomedgeofthenori.Gentlypressthericeuntilitisspreadevenlyacrossthenori,butleaveabout1½inchesofnoriuncoveredatthetopoftheedge.Lineupthefillingsevenlyacrossthericeonthebottomedgeofthenori.Leaveabout1-inchofriceuncoveredatthetopedge.

Startingatthebottomedge,tightlyrollthenori,rice,andfillingstowardthetopedgeuntilyouformacylinder.Rollthemataroundthecylinder,andasyoucontinuetorollthesushitowardthetopofthemat,squeezethemattotightentheroll.Afterthesushiisrolled,openthemat,dabtheunsealededgeofnoriwithsomewater,androllthesushiforwardtoseal.Transferthesushitoaplateandcoverwithdamppapertowels.

Repeatthisprocesstocreatetheremainingsushirolls.Cuteachsushirollinto8pieceswithasharp,wetknifeoranelectricknife.Servewithabowlofsoysaucefordipping.Addadabofwasabitothesoysauceforaddedspice.

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Fresh Vietnamese Spring RollsGoi Coun | By Knowledge Kafe Chef Mary McLaughlin

(1) cup fresh Bean Sprouts

(1/2) cup Mint leaves

(16) springs Chinese chives, trimmed to 5 inch lengths (optional) or Scallions

(1/2) cup Coriander leaves

(1/2) cup Basil (Thai preferably)

This is nothing more than a Vietnamese salad. The aromatic herbs in these traditional rolls give an incredibly refreshing taste. They may be served with either Peanut Dipping Sauce or Nuoc Cham with Shredded Carrot and Daikon.

(2) ounces thin rice Vermicelli or ½ bundle Japanese alimentary paste noodles

(1) tablespoon Roasted Peanuts, ground

(1) large Carrot, shredded

(1) teaspoon Sugar

(8) rounds of Rice Paper, each 8 1/2 inches in diameter

(4) large leaf or Boston lettuce leaves, thick stem ends removed and cut in half

Ingredients:

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Directions:

In a bowl, combine the shredded carrot with the sugar; let stand for 10 minutes to soften.

Have a basin of warm water ready to moisten the rice papers.

Work with only 2 sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse each sheet individually into the warm water. Quickly remove and spread out flat on a dry towel, without letting the sheets touch one another. The rice paper will become pliable within seconds!

Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 1 tablespoon of noodles, 1 tablespoon of the shredded carrot, bean sprouts and several basil, coriander and mint leaves. Roll up the paper halfway into a cylinder. Fold both sides of the paper over the filling. Keep rolling the paper into a cylinder to seal. Place the rolls on a plate covered with a damp towel so they will stay moist as you fill the remaining wrappers.

Pour the dipping sauce into small individual bowls and sprinkle with the ground nuts. Dip the rolls in the sauce as you eat.

NOTE: These rolls can be prepared a few hours in advance, covered with a damp towel or plastic wrap and kept at room temperature until needed.

Yield: 8 rolls or 4 servings

Fresh Vietnamese Spring RollsGoi Coun | By Knowledge Kafe Chef Mary McLaughlin

Prepare the peanut dipping sauce, noodles & roasted peanuts. Set aside.

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PEANUT DIPPING SAUCE

Directions:Ingredients:Prepare the roasted peanuts. Set aside.

Heat the oil in a small saucepan. When the oil is hot, add the garlic, chili paste and tomato paste. Fry until the garlic is golden brown, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer of 3 minutes.

Divide the sauce among individual dipping bowls and garnish with the ground peanuts and sliced chile. Serve warm or at room temperature.

Yield: About 1 cup

For Fresh Vietnamese Spring RollsNuoc Leo | By Knowledge Kafe Chef Mary McLaughlin

(1/4) cup roasted peanuts, ground

(1) tablespoon peanut oil

(2) garlic cloves, minced

(1) teaspoon chili paste (tuong ot tuoi)

(2) tablespoons tomato paste

(1/2) cup chicken broth, water or coconut milk

(1/2) teaspoon sugar

(1) tablespoon peanut butter

(1/4) cup hoisin sauce

(1) fresh red chile pepper, seeded and thinly sliced

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Ingredients:•2ozExtraVirginOliveOil•1ozSlicedGarlic•4ozDicedTomatoes•2ozVodka•6ozMarinaraSauce•2ozHeavyCream•PinchSalt/PepperandBasil•1ozRomanoCheese•10ozPennePastaor(choice)•GarnishwithFreshChoppedParsley

Penne Ala Vodka

•Inamediumsautépanaddoliveoil,garlic,anddicedtomato. •Rendergarlicuntillight,lightbrown. •Deglazewithvodkaawayfromopenflame. •Returntoflame,vodkawillignite.Whenthefiresubsides,addMarinarafollowedbycream, saltandpepper. •Reduceby¼,addBasil,RomanocheeseandPenne.Tossandserve.

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Banana VinaigretteFat free, Gluten free & Vegan

By Chef Duke Gastiger of Spat’s Cafe

• 1 medium ripe Banana

• 1/2 cup water

• 1 oz. White Vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon Honey

• 1 tablespoon Ground Cumin or Chili Powder

• 1/4 teaspoon Salt

• 1/8 teaspoon Pepper

Rough Chop banana and place in bowl of food processor, add all other ingredients except water. Pulse 5 to 6 times to quickly blend then add water in a slow stream while motor is running.

Ingredients:

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Salsa Lime DressingBy Chef Duke Gastiger of Spat’s Cafe

• 1/2 cup Mayonnaise

• 1/3 cup Salsa

• Juice from 2 small Limes, about 4 teaspoons

• 1 tsp Chili Powder

• 1 small clove of Garlic, minced

• Chopped Cilantro to taste

Place all ingredients in order listed into food processor and blend until smooth.

Ingredients:

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Tomato Basil VinaigretteBy Chef Duke Gastiger of Spat’s Cafe

• 1 cup of your favorite Tomato Sauce

• 1/2 cup neutral Oil (I use a Canola and Olive Oil blend 80/20)

• 1/3 cup Vinegar

• 1/2 cup chopped fresh Basil

• 1 tablespoon Honey

• Salt & Pepper to taste

Place Tomato Sauce, Vinegar, Basil, and Honey in blender. Turn blender on low and slowly drizzle in oil in a steady stream until emulsified.

Ingredients:

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Asian Mustard VinaigretteBy Chef Duke Gastiger of Spat’s Cafe

• 1 cup Dijon

• 2 tablespoons Toasted Sesame Oil

• 2 tablespoons Soy Sauce

• 1/4 cup Honey

• 1 cup neutral Oil (canola)

• 1/2 cup chopped Cilantro

• 5 dashes Tabasco

In a large bowl place Dijon, Sesame Oil, Soy Sauce, Honey, Cilantro, and Tabasco. Use a wire balloon whisk to blend. While blending with whisk slowly add oil in a steady stream until combined.

Ingredients:

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By Chef Ben Stanley of El Gringo’s

• 3 Avocados, perfectly ripe• 1 medium Tomato, cored and finely chopped• 1/2 Jalapeño, seeded and finely chopped• 1/4 cup Cilantro, finely sliced• 1/4 White Onion, peeled and finely chopped• 2 Garlic Cloves, peeled and finely chopped• 1 Lime, cut in half• Salt, to taste

Ingredients:

Classic Red Tomato Guacamole

Cut the avocados in half lengthwise running the knife around the big seed. Twist the two halves apart and scoop the seed out with a spoon and discard. Scoop the fruit of the avocados into a bowl and mash with a potato masher or the back of a fork.

Add the chopped Tomato, Jalapeño, Cilantro, White Onion, and Garlic Cloves to the Avocado. Squeeze the Lime Juice into the Avocado bowl. Season to taste with Salt (about 1/2 tsp). Mix everything thoroughly with a spoon and eat immediately or refrigerate for up to two hours with plastic wrap pressed against the guacamole.