Even though it’s September, we still have a few weeks of the summer season left to enjoy the warm weather and get together with friends and family (safely and socially-distanced, of course) to cook and enjoy some https://blog.suny.edu/2021/02/where-to-buy-levitra/ great meals. That warm sun with the creep of fall coming in can feel great when it’s shared with friends and family. If you’re stumped for recipe ideas or are looking to try something new and exciting, we have some great options for you, all created by SUNY chefs.
We asked our chefs to put together sample summer menus, including appetizer, salad, entrée, and desert options. The full menus, which were sent in by Chef Matthew Bolton of SUNY Adirondack, which offers a robust Culinary Arts Program and a student-run full-service dining restaurant called Seasoned; and Chef David Yanisko of SUNY Cobleskill, which also offers a great Culinary Arts Program and a working farm where culinary can work in a USDA meat processing lab with farm fresh beef, chicken, and pork, as well as fish from aquaponics labs and veggies from hydroponics labs.
Ready to start getting creative in buy cheap cialis online no prescription the kitchen? See below for each chef’s menus, with delicious options for a summer get together or just a regular weeknight. Let us know which recipes are your favorite!
Yield: 4 servings
Ginger Salsa Verde
Yield: 2 ½ cups
Light your grill. Brush the bread slices with oil, and season to taste with salt and fresh cracked pepper. When the grill is hot, place the bread on the grill and toast both sides. Do the same with each peach slice. You are not looking to cook the peaches, just get them a bit charred. Remove the bread and peaches to a plate.
On a flat surface, spread each toasted slice of bread with 1-2 tablespoons of ricotta. Top that with 2 to 3 pieces of grilled peach, then drizzle to taste with buckwheat honey and slivered almonds. Serve immediately.
Yield: 8 servings
For the vinaigrette, add the red wine vinegar and mustard to a small bowl. While whisking, slowly drizzle in the olive oil to form a temporary emulsion. Season to taste with salt and pepper.
Mix all prepared vegetables in a bowl and season to taste with salt and pepper. Add desired amount of vinaigrette to taste, mix thoroughly, and plate. Serve immediately.
Seared White Fish (6oz portions)
Yield: 1.5 lb
Green Apple Basil and Strawberry Salsa (V/GF)
Yield: 3 cups
Turn on your grill and get it hot. Pat dry each portion of swordfish and season with salt and freshly cracked pepper. Mix the chopped herbs with 4 tablespoons of olive oil and coat the fish on all sides with this.
Lightly coat all vegetables with olive oil and season to taste with salt and freshly cracked pepper.
Once the grill is hot, starting with the zucchini and bell peppers, arrange on the grill, turning when necessary. Once the zucchini and peppers have started, place the asparagus on the grill and then the fish.
Turn the vegetables at least once to cook evenly and to get some attractive chargrill marks. The same should be done with the fish, maybe 5 minutes per side. Swordfish will firm up as it cooks. A better way to tell doneness is with a thermometer. The fish should be removed from the grill at an internal temperature of 130°F.
Let the fish rest on a plate while the grilled vegetables are divided between your plates. Add the grilled swordfish, and drizzle some olive oil on the fish to finish. Serve immediately.
Yield: 11×9 pan (or silicone molds of choice)
Yield: 11 oz
**Adapted from “Deep Run Roots” from Vivian Howard, via Christopher Kimball’s Milk Street**
Heat the oven to 400°F with a rack in the middle position. Generously butter six 6-ounce ramekins. Sprinkle each with 1 teaspoon sugar and turn to coat, then tap out the excess. Place the ramekins on a rimmed baking sheet, set aside.
In a small bowl combine 27 grams (2 tablespoons) white sugar with 1 teaspoon of lemon zest. Using your fingers, work them together, then set aside.
In a large saucepan, whisk together the flour and 54 grams (¼ cup) of white sugar. In a blender, combine the corn, cream and salt, then puree just until smooth, about 15 seconds. Whisk the puree into the flour mixture, then set the pan over medium and cook, stirring constantly with a silicone spatula, until the mixture reaches a boil and forms a thick, shiny paste, 5 to 7 minutes. Remove from the heat, then stir in the butter 2 tablespoons at a time until fully incorporated. Transfer to a large bowl and cool to room temperature, about 5 minutes. Whisk in the egg yolks, the remaining 3 teaspoons zest and the vanilla.
In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy. With the mixer running, slowly add the remaining 54 grams (¼ cup) white sugar, then continue to whip until the whites hold soft peaks when the whisk is lifted, 1 to 2 minutes; do not overwhip.
Using a silicone spatula, fold about a quarter of the whites into the corn mixture until just a few streaks remain. Gently fold in the remaining whites, taking care not to deflate them.
Divide the mixtures evenly among the prepared ramekins. Run the tip of your thumb along the inside edge of each ramekin to create a small channel; this gives the soufflés better rise. Sprinkle with the lemon sugar, dividing it evenly.
Bake until golden brown and well risen, 20 to 22 minutes; they should jiggle slightly when the baking sheet is gently shaken. Do not open the oven door during baking. Transfer the baking sheet to a wire rack. Dust the soufflés with powdered sugar (if using) and serve right away.
Julie is the assistant director for student mental health and wellness for SUNY System Administration.