“Flavour without Borders”

Cherry-chipotle Salmon
Parmesan red potatoes
Maple-Dijon Brussels

SIDE # 1

Pan roasted maple-mustard Brussel sprouts

Gluten-free, dairy-free, vegan

Please make cherry chipotle glaze before class

 

Ingredients for Brussels:
▢ 1 Tbsp fresh lemon juice ※
▢ 1½ Tbsp Vermont :) maple syrup ※
▢ 2 tsp Dijon mustard ※
▢ 1-2 cloves garlic grated ※
▢ 3 Tbsp olive oil ※
▢ salt and pepper ※
※ please make dressing prior to class

Utensils needed
▢ Mixing bowl or jar (see video)
▢ Whisk
▢ saute pan with lid

Directions:

  1. Trim end of Brussel sprouts and cut in half. ※

  2. Cover cold skillet with generous layer of olive oil and place Brussel sprouts face down. Season with salt.

  3. Turn stovetop to medium heat and cover the Brussel sprouts with a lid.

  4. When they start sizzling (after about 4 minutes), check that there is enough oil as they’ll absorb it as they roast. Add more oil to skillet to prevent burning and sticking.

  5. After about 5 minutes, they should be nicely browned on the bottom, bright green and cooked through. Remove from heat and put in a bowl. Season with salt and pepper, stir in the vinaigrette and keep warm in oven. 

SIDE # 2

Crispy parmesan red potatoes

Gluten-free

 

Ingredients

▢ 1 lb. baby reds washed and dried (about 20 potatoes, to fill one entire sheet pan when halved) ※
▢ ⅓ cup finely grated parmesan cheese (bottled kind works fine) ※
▢ ½ tsp each of garlic powder and paprika mixed with the parmesan ※
▢ 2 Tbsp. olive oil and some salt

Utensils needed
▢ tongs
▢ cutting board and knife
▢ sheet pan
▢ parchment paper

Directions

1.      Preheat oven to 425 F
2.      Mix the parmesan and spices in a bowl
3.      Cut potatoes in half. (We can cut together but if doing ahead, drizzle with oil to prevent from oxidizing.
4.      Put sheet pan in oven for a few minutes to pre-heat.
5.      Remove sheet pan, drizzle lightly with oil or cooking spray to help the parmesan mixture release.
6.      Sprinkle a layer of parmesan mixture on the pan and press flat side of potatoes onto the parmesan mix.
7.      Drizzle with a little more oil on top of potato skins and season with plenty of salt.
8.      Bake about 20-30 minutes or until skins are starting to wrinkle.

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MAIN COURSE

Caramelized Salmon, cherry chipotle glaze

Gluten-free, dairy-free

 

Ingredients for glaze:

▢ 10 oz. Heinz ketchup
▢ 5 oz. black cherry preserves
▢ 2-3 Chipotles in adobo (depending on how spicy you like it)
▢ 1 Tbsp. cumin
▢ 2 Tbsp. fresh thyme or 1 Tbsp. dried
▢ 1 ½ Tbsp. Lime juice
※ please make prior to class (see video)

Ingredients for salmon:
▢ 1 lb salmon (3-4 small filets)
▢ ¼ cup brown sugar
▢ 1 tsp salt and pepper
▢ 2 Tbsp butter

Utensils needed

▢ large skillet
▢ knife and cutting board
▢ blender
▢ paper towels

Directions

  1. Mix ¼ cup brown sugar and 1 tsp salt and pepper to cure the salmon.

  2. Rub the mix over both sides of the skinless salmon filets and let cure for 20-30 minutes

  3. Dry the filets and sear face down on medium heat in an oven proof pan for about 3 minutes per side. If skin on, skin side down in a cold grill or pan. In class we will talk about the two different methods depending on whether you like crispy skin.

  4. After flipping the salmon, baste the BBQ sauce on and finish under the broiler.

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DESSERT

Coconut chocolate crema

Bonus recipe (not made in class)
Gluten-free, dairy-free, sugar-free, vegan

 

Ingredients (serves 4)

▢ fresh raspberries
▢ 6 Tbsp. cocoa powder
▢ 4 dates chopped ※
▢ 1 can coconut milk chilled in the fridge ※
▢ 1 tsp vanilla extract or chambord
※ please prep/measure prior to lesson

Utensils needed

▢ 4 ramekins
▢ large bowl
▢ wire whisk

Directions

  1. Put all ingredients in a blender. (

  2. Divide into the four ramekins and chill for 1-2 hours

  3. Garnish with raspberries or coconut whipped topping before serving.
    (Keeps for up to a week)