Fall Recipes

TSC Teen Chef Recipes that Inspired The Art of Cooking Menu

Oct 24, 2014
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Platanos Maduros

Serves 4-6
 

Ingredients

3 ripe plantains, peeled and sliced on bias into ½ inch pieces

2 tablespoons brown sugar

2 tablespoons butter

2 tablespoons vegetable oil

Salt

 

Preparation

1. Toss plantains with brown sugar.

 

2. Heat oil and butter over medium-low heat in sauté pan. Add plantains and cook until golden brown, about 2-3 minutes on each side.
 
 

Swiss Chard with Honey and Chili

Serves 4-6

 

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 ½ teaspoons chili flakes

1 large bunch Swiss chard, ribs removed and chopped

2 tablespoons honey

1 teaspoon cider vinegar

Salt

 

Preparation

1. Heat olive oil medium heat in large skillet. Add garlic and chili flakes, cook for 30 seconds.

 

2. Add Swiss chard and sauté until soft, about 3-4 minutes. Add honey, cider vinegar and season with salt to taste.

 

 

Yuca with Garlic Sauce

Serves 4-6

 

Ingredients

2 lbs. fresh yuca, peeled and cut into 3-inch pieces

1 tablespoon salt

12 garlic cloves

¼ cup lime juice

½ cup olive oil

1½ teaspoon cumin

Salt

Pepper

 

Preparation

1. Place yuca in large stockpot and cover with 4-5 quarts of water. Add tablespoon of salt and bring to boil. Reduce to simmer and cook for 20-30 minutes or until yuca is tender. Drain yuca and cut it open lengthwise, discarding any fibrous core and cut it into 2-inch pieces. Keep warm in bowl covered.

 

2. While yuca is cooking, Pound garlic into paste with mortar and pestle, or blend in food processor and mash into paste. Heat oil in sauté pan and add garlic paste, sauté briefly. Add lime juice, cumin, salt and pepper.

 

3. Pour sauce over yuca and serve immediately.

 

 

Yuca with Garlic Sauce

Oct 24, 2014
By
No Comments Yet

Serves 4-6

 

Ingredients

2 lbs. fresh yuca, peeled and cut into 3-inch pieces

1 tablespoon salt

12 garlic cloves

¼ cup lime juice

½ cup olive oil

1½ teaspoon cumin

Salt

Pepper

 

Preparation

1. Place yuca in large stockpot and cover with 4-5 quarts of water. Add tablespoon of salt and bring to boil. Reduce to simmer and cook for 20-30 minutes or until yuca is tender. Drain yuca and cut it open lengthwise, discarding any fibrous core and cut it into 2-inch pieces. Keep warm in bowl covered.

 

2. While yuca is cooking, Pound garlic into paste with mortar and pestle, or blend in food processor and mash into paste. Heat oil in sauté pan and add garlic paste, sauté briefly. Add lime juice, cumin, salt and pepper.

 

3. Pour sauce over yuca and serve immediately.

 

 

Swiss Chard with Honey and Chili

Oct 24, 2014
By
No Comments Yet

Serves 4-6

 

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 ½ teaspoons chili flakes

1 large bunch Swiss chard, ribs removed and chopped

2 tablespoons honey

1 teaspoon cider vinegar

Salt

 

Preparation

1. Heat olive oil medium heat in large skillet. Add garlic and chili flakes, cook for 30 seconds.

 

2. Add Swiss chard and sauté until soft, about 3-4 minutes. Add honey, cider vinegar and season with salt to taste.

 

 

Platanos Maduros

Oct 24, 2014
By
No Comments Yet

Serves 4-6
 

Ingredients

3 ripe plantains, peeled and sliced on bias into ½ inch pieces

2 tablespoons brown sugar

2 tablespoons butter

2 tablespoons vegetable oil

Salt

 

Preparation

1. Toss plantains with brown sugar.

 

2. Heat oil and butter over medium-low heat in sauté pan. Add plantains and cook until golden brown, about 2-3 minutes on each side.
 
 

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    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon



    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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