Chef Fred's Corner

40 | Sourced | march 2022 — june 2022

Chef

Fred’s

C O R N E R

For more of Chef Fred’s Recipes visit anthonymarano.com/recipes

Blackberry Ginger Bourbon Smash

ingredients2 oz bourbon½ oz ginger syrupjuice of ¼ lime5 mint leaves3 oz blackberrieslemon lime sodaice

directions

1.

To make ginger syrup, combine ¼ cup sugar, ¼ cup water,

and 4 oz peeled and chopped ginger and bring to a boil.

Let steep for one hour, strain and cool.

2.

Muddle berries, fresh mint leaves, syrup, and lime juice.

3.

Add bourbon and ice.

4.

Shake well.

5.

Pour/strain over fresh ice in a rocks glass.

6.

Top with lemon lime soda and garnish with fresh berries

and mint.

Cauliflower Gratin

ingredients

2 tbs butter (cold) 2 tbs flour 1 cup whole milk 1 cup heavy cream 1 ½ shredded gruyere cheese 1 large head of cauliflower ½ cup bread crumbs salt, pepper, and nutmeg to taste

directions

1. In a sauce pot, combine butter and flour over low heat to make a roux.

Be careful not to burn. 2. Whisk in milk and bring to a boil. 3. Add 1 cup gruyere cheese. 4. Season to taste with salt, pepper, and nutmeg (should only be a pinch). 5. Cut out core and remove leaves from cauliflower.

Slice long ways in half inch slices. 6. Brush inside of 9x13 pan with melted butter and coat in bread crumbs.

7. Layer cauliflower, gruyere, then cheese sauce in a pan. Repeat layering and top with remaining gruyere and bread crumbs.

Rustic Ratatouille

8. Bake at 400° for 15-20 minutes, cauliflower should be tender and top should be golden brown.

ingredients

½ small eggplant diced into 1-inch squares

1 zucchini (quartered, seeded, oblique cut)

1 yellow squash (quartered, seeded, oblique cut)½ small red onion, medium diced

directions

1. Toss tomatoes in oil and blister slightly on stovetop, in pan, or in roaster.

2. Lightly sauté all other veggies, one at a time, in olive oil. (Just briefly, to get the “raw bite” out.)

3. Toss everything together with fresh herbs. Season to taste, add olive oil to taste.

4 oz multicolor cherry or grape tomatoes 2 large fresh basil leaves, chopped 5 leaves fresh oregano, chopped 2 oz extra virgin olive oil salt and pepper to taste

Raspberry Chipotle Glaze

Great for pork tenderloin, pork chops, or ribs.

ingredients

2 pints raspberries 1 cup minced yellow onion 2 cloves garlic, minced 2 roma tomatoes, charred and peeled 4 chipotle peppers, rough chop (save sauce) ¼ cup brown sugar 1 cup apple cider vinegar chicken stock as needed salt and pepper to taste

directions

1. Sauté onion and garlic until translucent

2. Add raspberries and chipotle peppers until berries are soft.

3. Add vinegar, sugar, and tomatoes.

4. Add ½ cup chicken stock and simmer for 20 minutes.

5. Puree in a blender, season to taste, add more stock if needed. Consistency should be similar to a barbecue sauce.

Kiwi Berry Salad

ingredients

fresh kiwi, peeled and sliced fresh blueberries crumbled feta cheese toasted almond slices fresh mint, torn fresh arugula honey lime vinaigrette

directions

1.

Toss kiwi, blueberries, and feta with vinaigrette.

2.

Place on bed of arugula.

3.

Sprinkle almonds on top to garnish.