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Episode 2
Organic Cooking - Delicious and good for you!
Great tips & Recipes from Executive Chef Toni Robertson, at Fairmont Sonoma Mission Inn.
Organic Cooking EP.#2. Interviews with Nutritionist Barbara Bursinger and Nel Newman from Newman's Own Organics, who teaches us what
"organic" really means.
ROASTED ROOT VEGETABLE SALAD:
1/2 lb. root vegetables (baby beets, celery roots, parsnip, baby carrots) 1 Fuji apple 2 cups of water cress 1 tbls. grapeseed oil salt & pepper.
Peel and cut vegetables, then toss with 1 tbls. grapeseed oil.-Bake vegetables on a non-stick baking pan, until completely cooked, 350 degress.
Remove from oven and cool down. Peel and julienne the apple, then mix in the roasted root vegetables and watercress, tossing lightly with salad
dressing. (Serves 4)
1 tbls. grapeseed oil 2 tbls. chopped herbs 1 whole chopped shallot 2 cloves of minced garlic 1 tbls. stone-ground mustard 1 cup pinot noir wine
1/4 cup white wine vinegar.
Pour pinot noir into small saucepan and bring to boil. Simmer until the volume is reduced to half. Cool down and mix with rest of the ingredients
and set aside.
ORGANIC CHICKEN BREAST:
4 pieces of skinless chicken breast 1/2 cup of low-fat yogurt 1 tbls. lemon juice, 2 tbls.
chopped parsely, mint, cilantro 1 tbls. mixed spices (cumin, fennel seed, coriander and cayenne pepper) 1 tbls. chopped ginger 1 tbls. chopped
garlic Combine ingredients and allow chicken to marinade for at least 2 hours in refridgerator. Broil on lightly greased non-stick pan or Bake until
fully cooked at 350 degress. - Serve with lentil-rice cake and salsa.
BELUGA LENTIL-RICE CAKE:
1 cup cooked lundburg rice 2 cups cooked beluga lentils 1 tbls, chopped chives, Italian Parsley, Thyme salt and pepper.
Puree 1 cup of cooked lentils, mix with 1 cup of whole cooked lentils, rice and herbs. salt and pepper to taste.-form into 4 patties and place on
non-stick saute pan. Drizzle with olive oil and pan-fry or bake until both sides are crispy and brown.
PAPAYA SALSA:
Medium size papaya (peeled and diced) 1/4 cup diced red bell pepper 1 cup of fresh mint 1/4 cup pumpkin seeds 1 clove of garlic 2 tbls. olive oil
2 tbls lemon juice 1 piece of Jalapeno pepper
combine ingredients together except the diced bell peppers and papaya, and place them in a cuisinart and chop coarsely. Add in papaya and
bell peppers. Salt and pepper to taste.
MEYER LEMON CUSTARD:
Step 1. Napoleon Circle:
4 sheets of Fillo dough, 1 tbls salad oil, 2 tbls. powder sugar.
Roll the sheets of fillo and julienne them about 1/2inch. Toss lightly with salad oil. Make 8 individual 4-inch circles on a non-stick baking pan.
Dust with powder sugar and bake at 350 degress for 4-5 minutes or until golden brown.
Step 2. Quark Cheese Custard:
1 cup non-fat Strauss family quark cheese, 4 egg whites, 1/4 cup white sugar, 2 tbls. of Meyer lemon juice (or half regular lemon juice with half
orange juice). -
Whip ingredients together until mixture is light and fluffy. Spoon mixture into pre-greased 1 ounce ramekin molds (total 8 molds). Bake in a water
bath at 350 degress for 20 minutes until set. -Remove from oven and chill.
Step 3.Meyer Lemon Marmalade:
8 whole Meyer lemons (or regular lemons with added orange juice). 1 cup white sugar, 1 piece of vanilla bean, Juices from Meyer lemons. Peel
lemons and remove the white part of the skin, which causes bitterness. Dice or julienne the skin. Blanch skin in the water to quickly remove the
lemon oil. Split the vanilla bean and scrape the seeds and pulp into the pan. Combine all ingredients together and cook low heat for 10 minutes
to allow marmalade to thicken. Let Cool.
Step 4: Infused Honey:
1/4 cup organic honey, 2 tbls. hot water, 2 bunches fresh basil.
Heat honey and hot water. Simmer but do not boil.
Remove from heat and add fresh basil to infuse in the hot honey for at least 24 hours before using.
Presentation:
Place 1 fillo circle in the center of plate. Remove the cheese custard from the mold and place on the fill. Spoon 1 teaspoon meyer lemon
marmalade on top.
Repeat same procedure to create another layer.
Drizzle with honey and garnish with strawberry slices and julienne basil (optional).
FOR A VIDEO COPY OF ORGANIC COOKING, Great Healing Getaways: (Show #2) click on "Health Store" on this website to order with security
or.... email us with your request: nili@greathealinggetaways.com
In this 23-minute Video you will see a step-by-step demonstration of the above receipes prepared by Executive Chef, Toni Robertson at the
Sonoma Mission Inn.
Organic Cooking - Delicious and good for you!
Great tips & Recipes from Executive Chef Toni Robertson, at Fairmont Sonoma Mission Inn.
Organic Cooking EP.#2. Interviews with Nutritionist Barbara Bursinger and Nel Newman from Newman's Own Organics, who teaches us what
"organic" really means.
ROASTED ROOT VEGETABLE SALAD:
1/2 lb. root vegetables (baby beets, celery roots, parsnip, baby carrots) 1 Fuji apple 2 cups of water cress 1 tbls. grapeseed oil salt & pepper.
Peel and cut vegetables, then toss with 1 tbls. grapeseed oil.-Bake vegetables on a non-stick baking pan, until completely cooked, 350 degress.
Remove from oven and cool down. Peel and julienne the apple, then mix in the roasted root vegetables and watercress, tossing lightly with salad
dressing. (Serves 4)
1 tbls. grapeseed oil 2 tbls. chopped herbs 1 whole chopped shallot 2 cloves of minced garlic 1 tbls. stone-ground mustard 1 cup pinot noir wine
1/4 cup white wine vinegar.
Pour pinot noir into small saucepan and bring to boil. Simmer until the volume is reduced to half. Cool down and mix with rest of the ingredients
and set aside.
ORGANIC CHICKEN BREAST:
4 pieces of skinless chicken breast 1/2 cup of low-fat yogurt 1 tbls. lemon juice, 2 tbls.
chopped parsely, mint, cilantro 1 tbls. mixed spices (cumin, fennel seed, coriander and cayenne pepper) 1 tbls. chopped ginger 1 tbls. chopped
garlic Combine ingredients and allow chicken to marinade for at least 2 hours in refridgerator. Broil on lightly greased non-stick pan or Bake until
fully cooked at 350 degress. - Serve with lentil-rice cake and salsa.
BELUGA LENTIL-RICE CAKE:
1 cup cooked lundburg rice 2 cups cooked beluga lentils 1 tbls, chopped chives, Italian Parsley, Thyme salt and pepper.
Puree 1 cup of cooked lentils, mix with 1 cup of whole cooked lentils, rice and herbs. salt and pepper to taste.-form into 4 patties and place on
non-stick saute pan. Drizzle with olive oil and pan-fry or bake until both sides are crispy and brown.
PAPAYA SALSA:
Medium size papaya (peeled and diced) 1/4 cup diced red bell pepper 1 cup of fresh mint 1/4 cup pumpkin seeds 1 clove of garlic 2 tbls. olive oil
2 tbls lemon juice 1 piece of Jalapeno pepper
combine ingredients together except the diced bell peppers and papaya, and place them in a cuisinart and chop coarsely. Add in papaya and
bell peppers. Salt and pepper to taste.
MEYER LEMON CUSTARD:
Step 1. Napoleon Circle:
4 sheets of Fillo dough, 1 tbls salad oil, 2 tbls. powder sugar.
Roll the sheets of fillo and julienne them about 1/2inch. Toss lightly with salad oil. Make 8 individual 4-inch circles on a non-stick baking pan.
Dust with powder sugar and bake at 350 degress for 4-5 minutes or until golden brown.
Step 2. Quark Cheese Custard:
1 cup non-fat Strauss family quark cheese, 4 egg whites, 1/4 cup white sugar, 2 tbls. of Meyer lemon juice (or half regular lemon juice with half
orange juice). -
Whip ingredients together until mixture is light and fluffy. Spoon mixture into pre-greased 1 ounce ramekin molds (total 8 molds). Bake in a water
bath at 350 degress for 20 minutes until set. -Remove from oven and chill.
Step 3.Meyer Lemon Marmalade:
8 whole Meyer lemons (or regular lemons with added orange juice). 1 cup white sugar, 1 piece of vanilla bean, Juices from Meyer lemons. Peel
lemons and remove the white part of the skin, which causes bitterness. Dice or julienne the skin. Blanch skin in the water to quickly remove the
lemon oil. Split the vanilla bean and scrape the seeds and pulp into the pan. Combine all ingredients together and cook low heat for 10 minutes
to allow marmalade to thicken. Let Cool.
Step 4: Infused Honey:
1/4 cup organic honey, 2 tbls. hot water, 2 bunches fresh basil.
Heat honey and hot water. Simmer but do not boil.
Remove from heat and add fresh basil to infuse in the hot honey for at least 24 hours before using.
Presentation:
Place 1 fillo circle in the center of plate. Remove the cheese custard from the mold and place on the fill. Spoon 1 teaspoon meyer lemon
marmalade on top.
Repeat same procedure to create another layer.
Drizzle with honey and garnish with strawberry slices and julienne basil (optional).
FOR A VIDEO COPY OF ORGANIC COOKING, Great Healing Getaways: (Show #2) click on "Health Store" on this website to order with security
or.... email us with your request: nili@greathealinggetaways.com
In this 23-minute Video you will see a step-by-step demonstration of the above receipes prepared by Executive Chef, Toni Robertson at the
Sonoma Mission Inn.
Nel Newman Interview "What is
Organic"
Organic"