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Chef Alex from Stratta Lifestyle Kitchen prepares a variety of dishes

Posted at 7:48 AM, Mar 03, 2020
and last updated 2020-03-03 12:05:22-05

Sicilian Caponata
San Marzano tomatoes | Roasted eggplant| charred onion| capers |pine nuts |currants| olives

For the caponata-
4 TBS- olive oil
½ CUP- minced garlic
1 CUP- red onion
1 CUP- red bell pepper
1 B- fresh thyme
1 CUP- green zucchini
1 Quart- eggplant
½ CUP- capers (rinsed/chopped)
1 CUP- dried black currants (soaked in red wine vinegar)
2 TBS- reserved vinegar from currants
1 CUP- toasted pine nuts
1 QUART- crushed San Marzano tomatoes (drained)
TT- salt and pepper
½ CUP- basil (chiffonade)
2 TBS- extra virgin olive oil

Dice the vegetables into ½-inch cubes and reserve separately.
Heat a heavy pan over medium heat and add the oil. Add the diced onions, peppers and garlic with thyme and coat well with oil, searing until light golden brown. Add the zucchini and eggplant and continue to color, stirring often. Add the capers, raisins, pine nuts and vinegar. Reduce and add the sauce. Bring to a boil and gently simmer until thick. Adjust seasoning and cool, adding the extra virgin oil and removing the thyme. Reserve refrigerated for up to three days.

Presentation-
Serve the chilled caponata in a bowl, drizzled with extra virgin olive oil and garnish with pieces of torn basil.

Riviera
Chickpeas, oven-dried tomato, black olives, roasted fennel, cucumber, green beans, red bell pepper, organic egg

Roasting the peppers-
12 EACH- red bell peppers
Cut off tips of peppers and remove stems and seeds, and remove any excess white membrane and lay flat on sheet tray and broil until blistered and charred. Place in a bowl, wrap tightly with plastic and allow to cool while steaming. Remove and discard blackened skin and rinse lightly to remove all excess debris.

Oven-dried tomatoes-
12 EACH - Roma tomatoes (cut in quarters)
1/2 CUP - blended olive oil
12 EACH - cloves of garlic
12 BRANCH - fresh thyme
TT- salt and white pepper
Heat a convection oven with a high fan at 225'F.

Arrange the quartered tomatoes (on the skin side) in a 2' hotel pan, season with salt and pepper and scatter garlic cloves and thyme on the surface and coat well with the oil, being sure to have each tomato piece well oiled. Bake for 2 hours or until the tomatoes are cooked, remove and discard the garlic and thyme and reserve the tomatoes on a paper lined tray with the excess oil from the cooking. Reserve until needed for up to three days.

6-minute egg-
12 EACH- AA grade large organic brown eggs
1 Gallon- water
1 TBS- baking soda
1 TBS- red wine vinegar

Place the eggs gently in a medium pot and cover with cold water, add baking soda and vinegar. Bring water to a boil and turn down to a simmer, cover and cook for 6 minutes. Remove from heat and allow eggs time to cool in the water. Rinse, drain and peel.

Caramelized fennel-
1 QUART- fennel (cut in ½' sections)
8 EACH- garlic cloves
8 BRANCH- fresh thyme
1 TBS- fennel pollen
1 TBS- orange zest
TT- salt and pepper
3 TBS- olive oil

Heat a convection oven to 400'F.
Place the fennel in a bowl with the seasonings and coat well with the oil. Spread the fennel on a lined baking dish and roast for 12-15 minutes until golden brown and soft. Reserve at room temperature until chilled then refrigerate until needed.

For the salad-
1 CUP- dried chickpeas
1CUP- Gem lettuce hearts and leaves
½ CUP- Armenian cucumber (sliced ¼' thick rounds)
½ CUP- Green beans (trimmed/blanched)
¼ CUP- roasted fennel
¼ CUP- roasted peppers
2 TBS- Pitted taggia olives
2 TBS- Red onion (thinly sliced/rinsed/iced)
¼ CUP- torn basil leaves
2 TBS- Italian parsley leaves
4 EACH- 6-minute eggs
2 TBS- extra virgin olive oil
TT- salt and pepper

Toss the ingredients (except chickpeas and egg) in a bowl and dress lightly with olive oil and season. Arrange in the center of a plate and garnish with chickpeas and quartered egg

Terra
Mung beans |wild mushrooms |spinach |Brussels sprouts | asparagus | spiced purple yams | arugula

Cooking the mung beans-
2 LB- Mung beans
1 OZ- garlic cloves
2 GALLONS- water
TT-salt and pepper

Rinse the mung beans in cold water thoroughly, then drain. Transfer into a heavy pot and add enough water to cover lentils and add the peeled garlic cloves. Bring mixture to a full boil then simmer, cook slowly for 20 minutes and add the salt. Continue to simmer for an additional 10-15 minutes, or until tender. Once cooked, allow 30 minutes for them to cool in the liquid and then drain well, removing all excess water. Refrigerate until needed for up to three days.

Roasted wild mushrooms-
1 QUART- pink oyster mushrooms
1 QUART- bear head mushrooms
1 QUART- shiitake mushrooms
1 QUART- King trumpet mushrooms
¼ CUP- olive oil
TT- salt and cracked black pepper
8 EACH- branches of thyme
½ CUP- garlic cloves

Pre-heat a convection oven to 400'F.
Toss the cut mixed mushrooms in a stainless-steel bowl with the garlic cloves, thyme, salt and pepper, then coat well in oil and spread evenly on a lined sheet pan. Roast for 10-12 minutes until lightly caramelized. Cool to room temperature, remove garlic and thyme and transfer to a covered container and reserve refrigerated for up to 4 days.

Spice mix
¼ CUP - Coriander seeds
¼ CUP- fennel seed
2 TBS - Black pepper
2 EACH - Star anise
1/2 EACH- cinnamon stick
½ TSP - nutmeg
1 TBS - vanilla powder
2 EACH - Clove (ground fine)
2 EA - green cardamom pods
2 TBS- Fresh grated ginger (dehydrated)
2 TBS- dried orange zest (dehydrated)

Preheat and oven at 350'F. Combine all of the whole spices and lay out on a baking dish, then toast for 8 to 10 minutes and cool to room temperature. Once cooled, add the freshly grated ginger, orange zest and scraped vanilla pod. Place mixture in a spice grinder and grind into a medium-course powder.

Reserve at room temperature for up to 4 weeks.

Spiced roasted yams-
2 QUARTS - purple yams (peeled dice 3/8'dice)
¼ CUP- blended oil
3 TBS- spice mix
¼ CUP - brown sugar
TT- salt and pepper

Pre-heat a convection oven to 400'F.
Toss the well-drained diced yams in a stainless-steel bowl with the sugar, seasonings and spice mix, then coat well in blended oil and spread evenly on a lined sheet pan. Roast for 10-12 minutes until soft and lightly caramelized. Cool to room temperature and transfer to a covered container and reserve refrigerated for up to 4 days.

Roasted Brussels sprouts-
2 QUART- Brussels sprouts
2 TBS- olive oil
TT- salt and cracked black pepper
8 EACH- branches of thyme
½ CUP- garlic cloves

Pre-heat a convection oven to 400'F.
Toss the halved Brussels sprouts in a stainless-steel bowl with the garlic cloves, thyme, salt and pepper, then coat well in oil and spread evenly on a lined sheet pan. Roast for 10-12 minutes until lightly caramelized. Cool to room temperature, remove garlic and thyme and transfer to a covered container and reserve refrigerated for up to 4 days.

For the spinach-
2 TBS.- extra virgin olive oil
4 LBS- baby spinach
2 TSP- garlic puree (in olive oil)
TT- salt and cracked black pepper

Heat the olive oil in a saute pan over medium heat and add the garlic puree, lightly browning it without going over. Add the spinach and saute until wilted and moist, season well and drain on to a 4' pan fitted with a preforated 2' pan and weigh down for 1 hour to remove all excess liquid.

For the asparagus-
2 LBS- pencil asparagus
1 TBS- olive oil
TT- salt and pepper

Trim the asparagus to 4' long and toss in a bowl with oil and seasonings and griddle, with color, on a hot griddle until tender. Cool at room temperature, then refrigerate.

Presenting the bowl-
1 QUART- Mixed cooked grains
1 PINT- Roasted Mushrooms
1 CUP- Wilted Spinach
1 CUP- Roasted Brussels sprouts
1 CUP- Griddled Asparagus
¼ CUP- Chopped parsley
TT- salt and pepper

Warm the mixed grains and heat the green vegetables and mushrooms in olive oil, season and finish with parsley. Serve theb rains in bowl, topped with mixed vegetables.