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Posts Tagged ‘Fresh Market Demo’

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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A Chef of Your Own will be at The Fresh Market in Dr Phillips this Saturday for two demos. I will be making and sharing Chocolate Shop Wine Sauce Fondue and Shaved Fennel and Grapefruit Salad from 11-2 and Shrimp Scampi from 3-6. Please stop by for a taste and a chat, I will have the Chocolate Shop Wine and Alamos Chardonnay out for a taste as well. Hope to see you there.

Chocolate Shop Wine Sauce Fondue

Ingredients:
6  ounces  semi-sweet chocolate, chopped
3  tablespoons  TFM Unsalted Butter, at room temperature
3  tablespoons  TFM Heavy Whipping Cream
1  tablespoon  Chocolate Shop Wine
2  quarts  strawberries, washed and dried
Preparation:
Place first 4 ingredients into a saucepan on low heat. Stir constantly until melted and thoroughly combined. Keep warm on very low heat or pour into fondue pot.   Enjoy by dipping strawberries and pound cake cubes in sauce using long toothpicks or fondue forks.

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

Ingredients:
3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Preparation:
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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121207_003Here is a easy holiday entertaining idea from a Fresh Market demo, recipe from Chefs USA this past Friday. This time of year, The Fresh Market, comes out with a booklet of easy entertaining Holiday Recipes. This is the third year A Chef of Your Own has participated.

The PB Crave is an amazing product. It is a creamy, smooth, all natural peanut butter with the addition of yummy ingredients, chocolate chips, raspberry swirl, honey. Pick some up today!

Peanut Butter Cookie Dough Cheese Ball

1 Block (8 oz) TFM Cream Cheese, softened to room temperature

1/4 cup powered sugar

2 Tbls Madhava Raw Agave Nectar

3/4 cup PB Crave Cookie Nookie Peanut Butter

1 cup vanilla wafers, crushed, plus additional for serving

1 cup chocolate chips

1 Honeycrisp apple, sliced

Combine cream cheese, powdered sugar, agave nectar and peanut butter in a bowl and stir until thoroughly combined. Form mixture into a ball, place on plastic wrap and refrigerate at least 4 hours, preferably overnight. To serve, unwrap and roll ball in crushed wafers and chocolate chips. Serve with wafers and fresh apple slices.

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A Chef of Your Own will be at the Fresh Market in Dr Phillips doing a demo today, April 14, from 3-6. Demo today is Angle Hair Pasta with Tuna and Capers. Stop in to say hello and try a great new recipe.

Angle Hair Pasta with Tuna and Capers

1  pound TFM Whole Wheat Angel Hair Pasta, cooked per package directions and drained
2  tablespoons TFM Extra Virgin Olive Oil
1  jar  Tonnino Tuna in Olive Oil, drained and oil reserved
1  cup   Kalamata Olives from the TFM Olive Bar, chopped
1/3 cup   Roasted Garlic Cloves from the TFM Olive Bar
2  teaspoons Victoria Taylor’s Tuscan Seasoning Blend
2  tablespoons TFM Capers, drained
1/3 cup  Candoni Pinot Grigio
1  (14.5 ounce) can TFM Diced Tomatoes
Preparation:
Cook pasta according to package directions, drain and set aside on serving platter. Heat olive oil and reserved oil from the tuna in a deep skillet over medium high heat for 2 minutes, swirling to coat the pan evenly. Add olives, garlic cloves, Tuscan seasoning and capers, and quickly sauté for 2 minutes, being careful to not burn the garlic. Remove pan from heat and add wine, scraping up any browned bits from the bottom of the pan. Add tuna and tomatoes; stir to combine and heat through. Pour mixture over pasta and serve immediately.

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Here is another recipe from the Fresh Market demo from this past weekend. Enjoy!

Deviled Blue Cheese and Bacon Dip

Ingredients

1 8-oz tub TFM Whipped Cream Cheese

¾ c blue cheese, such as Maytag or Danish

¾ c Robert Rothschild Farm Horseradish Sauce

1 shallot, finely minced

1 tsp Dijon mustard

6 slices Applewood smoked bacon, cooked and crumbled

Quely Whole Wheat Crackers

Preparation

Add all ingredients except bacon and crackers to food processor

and pulse until very smooth. Transfer mixture to a bowl and fold in

bacon until combined. Cover and refrigerate for 1 hour, or overnight.

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A Chef of Your Own will be in the Altamont Fresh Market today, October 22, from 3-6. Stop by to try an awesome fall salad and pork dish.

Garlic Sage Pork Chops with Butternut Squash Sauce

Serves 4, Ingredients:

1/4 c T FM Extra Virgin Olive Oil

6 whole sage leaves

4 Center Cut Boneless Pork Chops,

seasoned with salt and pepper

1 shallot, minced

2 garlic cloves, minced

⅓ c Kim Crawford Sauvignon Blanc

1 jar D ave’s Gourmet Butternut Squash

Pasta Sauce

1 c cream

In a heavy saute pan, heat olive oil for 2 minutes, until hot. Add

sage leaves, and fry for 2 minutes each side, until crispy. Remove

and set aside. Lower heat to medium, add pork chops and cook for

5 minutes, flip, and cook for an additional 3 minutes until juices

run clear. Remove to a platter and keep warm. Add shallots and

garlic, saute for about a minute, and take away from heat to add

wine, scraping up any browned bits. Add pasta sauce, cream and

combine. Serve by pouring sauce over rested pork chops and placing

sage leaves over top.

Fennel Salad with Blood Orange Vinaigrette

Serves 4

Ingredients:

4 c mixed salad greens

1/2 c chopped walnuts

1 fennel bulb, sliced thinly- reserving fronds and chopping them

1 blood orange, or navel orange, peeled and segmented or sliced

1 large Honeycrisp Apple; cored and diced

1/4 c dried cranberries (optional)

1 clove garlic, minced

1/4 c Cuisine Perel Blood Orange Vinegar

1/4  tsp each Sea Salt and fresh cracked pepper

2 tbsp T FM Extra Virgin Olive Oil

Combine in a large salad bowl, the greens, walnuts, fennel

and fronds the apple and orange. In a small bowl, combine

garlic, blood orange vinegar, salt and pepper. While whisking

gently, pour in olive oil to incorporate. Pour over salad

mixture, toss lightly to coat the leaves and serve immediately.

If using dried cranberries, toss them in last.

 

 

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