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Recipes


Please enjoy the following recipes courtesy of Dave Esau from Dave's Specialty Foods.
Novak and Parker Recipes

Apricot Bites


Ingredients:
10 Dried Apricots
¾  cup Water
2 Tbsp Sugar
Wine crackers
Fresh goat cheese
10 Candied walnuts

Method:
Simmer apricots, water and sugar over medium heat for 2 minutes. Set aside to cool. Meanwhile, spread each cracker with goat cheese. Top with apricot and spread again with cheese over apricot. Top each with a walnut. Serve at room temp!!!!

RISOTTO CAKES

 Ingredients:
2 tbsp Olive oil
2 Carrots, diced
½ Onion, diced
2 ribs Celery, diced
4 cloves Garlic, minced
2 cups Arborio rice
1 qt. Water
1 handful Baby spinach
1 oz. Parmesan, shredded
Salt and Pepper
                       
Method:
In large saucepan, sauté carrot, onion, celery, garlic in olive oil to lightly brown. Add ½ of water, rice and simmer on med. heat while gently stirring. Add rest of water and cook until rice is al dente and water is absorbed. Fold in spinach and cheese. Check seasoning. Remove from heat and pour onto parchment-lined sheetpan
Let cool 2-3 hours. Cut into desired shapes and sear in olive oil to brown!!! Serve…

Ratatouille and Polenta Tart

Ingredients:

1 Eggplant, peeled & diced
¾ Onion, diced
2  Zucchinis, diced
1  Red pepper, julienne cut
4 cloves Garlic, minced
2 cups Canned tomato
Olive oil
Cumin
Curry
Salt & Pepper

Method:
Saute eggplant in olive oil to brown.  Remove onto baking sheet.  Follow same procedure with onion, zucchini, and red pepper, each cooked separately.  Add garlic to pan and brown.  Add cooked vegetables and remaining ingredients.  Simmer for 5 minutes.  Let cool.  Reserve in cooler.

Make polenta:  When fully cooked, pour half of polenta into plastic-lined pie tin.  Top with ratatouille.  Pour other half of hot polenta over top of ratatouille.  Cover and chill 1-2 hours.  Slice “tart” and warm in microwave.  Serve as first course.

Tomato TartRecipes

Ingredients:
1 Puff pastry sheet, thawed
1 Onion, peeled & julienned
2 tbsp Olive oil
3 Tomatoes, sliced thin
Pesto sauce
Egg wash
Salt & Pepper
                       
Method:
Preheat oven to 400 degrees.  Saute onions in olive oil until brown.  Set aside to cool.  Cut pastry to desired length.  Place cooked onions across middle of pastry.  Top with sliced tomatoes.  Drizzle pesto sauce over tomatoes.  Brush sides of pastry with egg wash.  Bake 15-20 minutes to brown pastry.  Remove from oven and season with salt and pepper.