Friday, November 22, 2013

Thanksgivukkah + Pop-Up Supper Club

A once in a lifetime experience - Thanksgiving and Hanukkah share the day this year, this week we had  special guest Chef and LIfestyle expert Pace Webb, she gave us some great recipes which I posted below to celebrate both and check out the video for the show or listen in on iTunes or Stitcher as we  take a peek inside her very popular monthly pop-up supper club. Plus we hear about her courageous fight against cancer at the age of 17 and how that opened the door to her culinary career and pretty much everything you wanted to know about Page!

Check out Page Webb recipes below!

Here is a link to her recipe, plus I've posted it below: Brussel Sprout Salad Appetizer

thanksgiving appetizer

shaved red brussels, parm, olive oil, lemon juice
 yields 20 servings
20 red brussel sprouts
4 oz. parmesan cheese, finely grated
1.5 oz. olive oil
1 oz. lemon juice
pinch chili flakes
Chiffonade sprouts. Mix remaining ingredients together. 

Butternut Squash Fritters with Aioli and Pom Arils

butternut squash recipe
Photo by Scott Clark
Butternut Squash Fritters with Aioli and Pom Arils
1 butternut squash
1/2 cup flour (gluten-free ok)
2 whole eggs
2 tablespoons olive oil
salt to taste
2 quarts oil for frying (peanut, canola or any vegetable)
Basil Aioli
1 bunch basil, leaves, blanch and shock, drain well
1 teaspoon ascorbic acid
2 cloves garlic, crushed and made into a paste
1 egg yolk
1/2 cup olive oil
1/4 cup vegetable oil
salt to taste
pomegranate arils from one small pomegranate
Preheat oven to 375 degrees. Heat oil to 350 degrees. Cut butternut squash in half and scoop out seeds. Drizzle olive oil and salt over squash and roast flesh down until tender, about 20 minutes. Cool and scrape flesh into a large bowl. Mash together and then add flour, eggs, and salt to taste. Add eggs last so you can adjust salt. With a one ounce portion scoop, make fritters and immediately fry in hot oil. Drain on a cake cooling rack with a half sheet underneath. Keep warm in 200 degree oven until ready to serve.
Blend basil leaves and ascorbic acid with oils.  In a separate small mixing bowl combine egg yolk and garlic In a very slow stream pour the basil oil mixture into the egg yolk mixture all the while whisking. Add oil to desired consistency. Thin with water if necessary. Season to taste with salt.
Garnish fritters with basil aioli and pomegranate arils. Serve warm.

Turkey Confit!

Follow Pace here: @tasteofpace or here: or here

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