2016 Passport Recipe Booklet

SIMPLY DAHLICIOUS Flavors of Our Tables

Š2016 Lisa Dahl. All Rights Reserved. dahlrestaurantgroup.com Photography / Design - Scott Yates, Clever Media House

Dear Friends, It is with great joy and gratitude that we present this gift of sweet and savory recipes. We are thrilled to share them and to show you our appreciation for dining with us.

When you make my recipes at home I hope they bring you a little smile. Most importantly I hope the flavors trigger fond memories of your time with us.

We look forward to welcoming you back again and again.

With Blessings from Sedona, Chef Lisa Dahl

“In Food We Trust�

POLLO AL RUSTICA

2 1/4 1 1 1 1 1 1 1 1 2

Chicken Breasts – poached or grilled cup of EVO cup cleaned mushrooms sliced cup fresh spinach tablespoon fresh garlic, minced tablespoon fresh thyme tablespoon fresh basil teaspoon truffle oil cup heavy cream teaspoon truffle shavings optional servings of fettucine pasta

Salt & pepper to taste Heat saute pan to medium high temperature.

In a medium saute pan add olive oil when the pan is thoroughly hot. Add whole chicken breasts and lightly season with salt and pepper, allowing to delicately brown before turning and seasoning the other side.

Cook until fully done inside and set aside on a plate to cool. Continue to retain heat in the saute pan.

In the reserved saute juice add sliced mushroom, garlic, fresh thyme and basil. After heating the ingredients for less than a minute, add cream. As the cream is reducing, slice the chicken breasts approximately ½” strips, add sliced chicken breasts, and a scant of truffle oil and truffle shavings. Lastly, toss in fresh spinach leaves.

Boil pasta water and salt to taste during the saute process. We use fresh made pasta so ours cooks within 30 seconds.

Bring in the pasta, holding a slight amount of pasta water in the colander, into the the saute pan and toss together From the saute pan, distribute evenly into 2 bowls with freshly grated parmesan, if desired.

LISA’S FINGER LICKIN’ GRILLED LAMB CHOPS

Marinade In a bowl whisk in-order: 1/4 1/4 1/4 1 1 1 1 1-2

cup lemon juice cup lite soy sauce cup dijon mustard cup lite olive oil teaspoon minced garlic pinch oregano pinch fresh ground pepper sprigs rosemary

Spoon marinade generously over chops to coat. Turn chops and repeat. Marinate for 2 hours or up to 2 days. Grill to your perfect temperature.

Cilantro-mint Pesto Dipping Condiment 2 cup cilantro (1 bunch) 1/4 cup fresh mint 1 teaspoon minced garlic lemon zest (optional) 1/4 cup toasted pinenuts pinch sea salt and fresh ground pepper 1/3 cup EVO Pack above pesto ingredients in a food processor and stream 1/3 cup of good EVO to emulsify. Check seasoning to your taste.

Garnish plate with drops of balsamic reduction. Dip lamb chops in pesto and shriek with joy!

TUSCAN TOMATO SOUP

2 2 4 1⁄2 1⁄4 1

large carrots, peeled & chunks large fresh shallots, minced cloves garlic, minced cup extra virgin olive oil teaspoon crushed red pepper ounce fresh basil, chopped (1⁄2 cup packed)

2 29-ounce cans Italian style in juice with basil (I use Stanislaus) 2 tablespoons pesto (optional) 8 cups chicken or vegetable broth 1⁄4 teaspoon black pepper 1⁄2 to 1 cup cream (optional)

Place carrots in a food processor mince to a medium pulp. Set aside in a bowl. Place garlic and shallots in a bowl for sautéing.

In a stockpot (not aluminum) place 1/4 cup of the olive oil and heat until smoking. Add minced carrots and reduce heat to medium high. Constantly stir to keep from browning.

When carrots become golden in color, add shallots and garlic.

Add a little more olive oil and continue cooking until all of the mirepoix is evenly coated, soft, and colored. This is an important stage because the careful caramelization sets the flavor. Over browning the vegetables can taint the overal character of the soup. Add the crushed red pepper and fresh basil, stirring quickly, not to burn.

Add tomatoes and raise the heat to sear them but not to burn the fresh basil, then bring to a boil. Stir the bottom of pot to keep the sediment from burning. Then lower to a simmer and cook for approximately an hour.

When tomatoes have cooked in liquid and plumped up and oil forms back on top, purée the mixture with a hand-held food processor until smooth.

Bring back to a boil and add chicken or vegetable broth. Cook till it comes to second boil. Add the pesto to soup. Reduce heat and check flavor and consistency (there should not be any remaining chunks of tomato or carrot).

Simmer to allow the flavors to marry. You will know when it is ready because its flavor will have cured and be totally balanced. Thin with additional broth to achieve desired consistency.

Simmer as long as time allows on low heat and add a dash more of olive oil to fully rusticate the flavor. Makes approximately 3 quarts.

Quinoa Salad

Vinaigrette

2 cup Quinoa 4 1/2 cup cold water 1 cup celery finely diced 1/2 cup yellow pepper finely diced 1/2 cup red pepper finely diced 1/4 cup green onion finely diced 1/2 cup slivered almonds (lightly baked) 1/4 cup cilantro coarsely chopped 1/4 cup fresh mint coarsely chopped

1/2 cup rice wine vinegar 1/4 cup lite sodium soy sauce 1/8 cup agave nectar 1 tablespoon dijon smooth mustard 1 garlic clove finely minced 1/2 teaspoon ginger powder —or 1 teaspoon freshly grated 1 pinch chile flakes 1/8 teaspoon kosher salt 1/8 teaspoon freshly cracked pepper 1/2 cup vegetable oil

Preparation Rinse Quinoa in a fine mesh colander until water runs clear.

Boil water and delicately salt. This is not like pasta so just put a scant amount of salt to taste. Bring to a boil then add Quinoa.

Lower heat and simmer on a low boil until tender and water is absorbed.

Let cool.

Assembly Make this salad ahead of time if desired but wait to toss cilantro and mint before serving.

When Quinoa is cooled, ladle 2/3 cup of the vinaigrette slowly over Quinoa - be careful not to over soak.

Toss in all veggies and finish with cilantro, mint, mango and almonds.

Great served with fresh arugula as well as an accompaniment to grilled chicken or fish.

CONFETTI QUINOA SALAD

TRES LECHES CAKE

Cake Batter

Soaking Milk Syrup

2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 6 large eggs, separated 2 cups sugar 2 teaspoons valilla extract 1/2 cup milk

1 14 oz. can sweetened condensed milk 1 14 oz can coconut milk 1 cup heavy cream 2 tablespoons Kahlua

Method For the soaking milk syrup combine all ingredients and set aside.

Prepare a 4x3 muffin pan or a 9� round cake pan by brushing with soft butter and then coating with granulated sugar.

For the cake batter combine, sift the flour, salt and baking powder.

Whip the egg whites to stiff peaks with 1 cup of sugar.

Whip the egg yolks to ribbon stage with 1 cup of sugar.

Add the milk and vanilla to the whipped yolk mixture.

Fold in the sifted dry ingredients into the egg yolk mixture.

Fold in the egg whites to complete the batter.

Fill the pan 3/4 of the way, with cake batter, and bake at 350 F for 45 minutes. After cooling dock the cake with a skewer or fork. Add milk syrup to cake and enjoy!

Can be decorated with a dollop of whipped cream and a cherry.

- One ©2016 Lisa Dahl - Dahl Restaurant Group