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Recipes | Fruits & Vegetables

 

Smoked Salmon Salad

by Chef Chris Roper

Ingredients

Directions

  1. Halve your gem tomatoes and drizzle with lemon Juice and a bit of salt.
  2. Next using your peeler peel the skin off the cucumber. After the skin is removed shave ribbons of the cucumber until you get down to the seeds or core. Set Aside.
  3. On plate Assemble Pieces of smoked salmon around the plate. Fill in the spots on the plate with the seasoned tomatoes and the cucumber ribbons.
  4. Top Salad with dollops of crème fraiche and sprinkle over caviar. Lightly place small
  5. sprigs of dill over plate and finish with extra virgin olive oil and a bit of coarse salt and coarse pepper. Enjoy.

Rye Crusted Sturgeon with Pickled Beets, Roasted Pumpkin and Tomato Jam

by Chef Chris Roper

Rye Crusted Sturgeon

Ingredients

Directions

  1. Remove crust off of rye bread. Using a rolling pin, roll out the rye bread as thin as you can get it. With a pastry brush, brush the piece of bread with the egg whites.
  2. Place the sturgeon portion on the bread. The bread will be much bigger than the fish but this is okay because you will cut the excess bread off around the fish. Once this is done you will have a piece of bread that is adhered to the fish by the egg whites.
  3. In a room temperature pan you will put in oil and lay the fish bread side down. Bring up the temperature on the pan until bread is toasted.
  4. Flip fish over and finish in oven for 8 to 10 minutes at 400 degrees.

Pickled Beets

Ingredients

Directions

  1. Place beets in large pot of water. Bring to a boil and cook until tender - about 15 minutes depending on size.
  2. Drain and reserve 2 cups of the beet water, cool, and peel.
  3. In large sauce pan combine sugar, beet water, vinegar, salt and cloves. Bring to a boil and pour over sliced cooked beets. Allow to absorb for 10 minutes.

Roasted Pumpkin

Ingredients

Directions

  1. Preheat oven to 350. Cut pumpkin in half and clean out the guts. Drizzle with oil and fill the hole you scooped the seeds out with herbs.
  2. Wrap in tin foil and bake for 40 minutes or until fork tender.
  3. Scoop out with spoon and season. Finish in pan with a little honey and butter.

Spicy Tomato Jam

Ingredients

Directions

  1. In large sauce pan add tomatoes, vinegar, sugar, cumin, salt, red pepper flakes, cinnamon, and clove. Cook over medium high heat until the tomatoes are starting to break down and the sugar is dissolved - 15 to 20 minutes.
  2. Continue to cook until tomatoes are dark and syrupy - 30 minutes or so. Reduce the heat if the mixture starts to stick.
  3. Discard the clove and puree.

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Published August 31, 2007