Carrot-Top Pesto

Chef Bombay joined us in the Candelaria Design Showroom Kitchen for one of our virtual cooking classes this April and showed us how to make a grilled shrimp and chicken pasta with roasted tomatoes and his delicious and nutritious carrot-top pesto!

Bombay Creations provides luxury, in-home dining experiences across the country and is based here in Phoenix, AZ. "At Bombay Creations we thrive on building long lasting relationships throughout our communities by giving back to those in need! We strive to prepare every meal with local sustainable foods while using many practices that promotes a positive social impact that is based around our passion and craftsmanship towards the industry."

Pesto Instructions:

• In a dry pan (no oil) over low-medium heat, roast the pine nuts. Remove and cool.

• Cut off the carrot tops and wash the leaves. Pat dry and add in the carrot tops and all the remaining ingredients to the blender except for the oil.

• Blend in a food processor until completely broken down.

• Add in olive oil gradually while blending until you get a slightly emulsified sauce. Add more oil or water if needed.

Four Fundamental Sauces by Jennifer Johnson

Organic Chef Jennifer Johnson joined us on our March Cooking Class and taught us how to make four fundamental sauces: Pomodoro, Hollandaise, Ancho Chili Cream, and Chocolate sauce.⁠⁠ Jennifer runs an organic farm to table catering company in Phoenix called Witnessing Nature in Food and was featured on our podcast in February. She spoke about the food we find in stores, what costs and standards are required by farmer’s produce to be certified organic, why eating fresh, organic, local food is so important and how to make delicious meals. Her and Mark also discussed their favorite local chefs, restaurants, farmers markets, their travels, and favorite cooking shows.

Pan Seared Scallops with Chef Cory Oppold

This month, Mark and Tiffany Candelaria will be joined by Chef Cory Oppold former winner of Food Network’s Chopped, and founder of Course, an in-home dining and catering company.

Cory is known for designing his dishes into masterpieces and in this cooking class he will teach us one of his signatures: Seared Scallops with cornbread pudding, zucchini, fennel soubise, and tomato coulis. He will also walk us through the art of plating this delicious dish and why presentation is important.

PAN SEARED SCALLOPS 

4 Large Scallops 

2 Sprigs of Thyme 

2 T Grapeseed Oil 

Salt tt 

2 T of Unsalted Butter 

1 Place a pan on High Heat. 

2 Add oil and wait for the oil to smoke. 

3 Season the Scallops and place in pan. 

4 Cook on 1 side for 2 minutes and nicely caramelized. 

5 Flip Scallops and add butter and thyme. Allow butter to caramelize while basting Scallops. 

6 Remove Scallops to a Paper Towel to drip before plating. 

CORN BREAD PUDDING 

Cornbread

DRY INGREDIENTS 

1 Cup Yellow Corn Meal 

1 Cup A P Flour 

2 T Sugar 

4 t Baking Powder 

½ t Salt 

WET INGREDIENTS 

1 Cup milk 

1 Egg 

¼ Cup Vegetable Oil 

1 Mix All Dry Ingredients 

2 Mix All Wet Ingredients 

3 Mix wet into Dry. 

5 Place into pan and bake for 20 minutes at 400 degrees. 

6 Cool in pan 

CORNBREAD PUDDING

BASE 

3 Cups Milk 

¼ Cup Cream 

1 Cup Sugar 

2 Cups Roasted Corn Cocoa Powder 

2 Garlic Cloves 

7 Eggs 

1 t Salt 

1 Puree all BASE ingredients in a blender till smooth 

2 Pour BASE on cubed Corn Bread and allow to soak for 1 hour. 

3 Transfer Soaked Bread to a Food Processor and Puree till smooth 

4 Pour Mixture into a baking dish and cover with foil 

5 Place pan into a water bath and bake for 1 hour at 325 degrees. 

6 Chill and Cube 

7 Heat to order. 

FENNEL SOUBISE 

1 whole Fennel 

1 Onion 

2 T Butter 

½ Cup Milk 

1 t Grape seed Oil 

Salt to taste

Red Wine Vinegar  

1 Heat Butter with 1 cup of water 

2 Slice Onion thinly and cook in butter water with a pinch of salt on low heat till melted with no color till the onions are melted. Add more water if needed so no color develops. 

3 Cut Off Stalk of Fennel and pick nice Fennel fronds. 

4 Chop Fennel Stalks and Place in pot and Cover with water. Bring to Boil and Simmer for 30 minutes to make fennel stock. Turn off heat and allow the stock to sit till ready for use. 

5 For the Fennel Bulb – Thinly Slice a couple Slices of Fennel From the top and reserve in cold water for garnish. Slice the rest of the fennel and toss with 1 t of oil and salt. Place in tightly sealed aluminum foil and cook at 350 degrees for about 45 minutes or until the fennel is tender. 

6 When Fennel is tender, add to the onion mixture. Strain Fennel Stock over top and bring to a simmer. 

7 Add ½ Cup of Cream. 

8 Place Mixture in a blender and blend on high speed till smooth. Season with salt and Red Wine Vinegar. Strain.

CONFIT TOMATO COULIS 

5 Roma Tomatoes, Peeled and Quartered 

5 Sprigs of Thyme 

1 Cup Grape seed Oil 

Salt to taste

Red Wine Vinegar  

1 Scatter Thyme on a ½ Sheet Tray and Lay Tomatoes evenly across “Cut Side Up”. 

2 Pour Oil over top and season with Salt. 

3 Place into a 225 Degree oven for 6-8 Hour to lightly Dry. 

4 When the tomatoes are lightly dried, Separate the tomatoes in a container. 

5 Strain the oil. 

6 Place the Tomatoes in a blender with ½ cup of water. 

7 Blend on high speed till smooth. Turn Blender to low and slowly drizzle in the oil to emulsify. Season with salt and Red Wine Vinegar. 

PLATING 

4 Cooked Scallops 

Fennel Velouté 

4 Cubes of Corn Bread Pudding (Heated in Oven till Hot) 

Tomato Coulis (Warm in Squirt Bottle) 

4 Baby Zucchinis Blanched, Warmed and Seasoned 

Shaved Fennel tossed with Oil and Seasoned. 

Fennel Fronds (Garnish) 

Sprigs of baby Parsley (Garnish) 

Instant Pot® Cheesecake with Toppings with Chef Jessica Williams

Join Mark & Tiffany Candelaria for December’s cooking class with special guest chef, Jessica Williams. They will be making a delicious, yet easy holiday treat, Cheesecake in the InstantPot! They also make two tasty toppings on the stove, cherry compote and caramel sauce. Full recipe and instructions below, and watch them prepare this in the Candelaria Design kitchen in the video button below!

Ingredients:

For the crust:

4 oz.  graham crackers

1 Tbs firmly packed light brown sugar

1 tsp ground cinnamon

4 Tbs unsalted butter, melted

For the filling:

1 lb cream cheese, at room temperature

3/4 cup granulated sugar

1/4 cup sour cream, at room temperature

2 eggs, at room temperature

2 tsp. fresh lemon juice

1 tsp. vanilla extract

Pinch of kosher salt

Preparation:

To make the crust, in a food processor, combine the graham crackers, cinnamon and brown sugar and pulse to fine crumbs. Add the melted butter and pulse until combined. Press the mixture firmly in the bottom of a 7-inch round springform pan. Set aside.

To make the filling, in a stand mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and sour cream and beat on medium speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Add the eggs, lemon juice, vanilla extract and salt and beat on medium-high speed until evenly blended, about 1 minute. Pour the filling into the prepared crust.

Pour 2 cups water into an Instant Pot and insert the steam rack. Using a foil sling, lower the cake pan onto the rack. Tuck the foil ends over the cake, lock the lid in place, and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 28 minutes.

Once the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the cake pan. Let the cake cool, then cover and refrigerate until set, about 2 hours.

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Cherry Compote:

1/2 cup sugar

1 lb fresh or thawed frozen cherries, pitted 

1 strip lemon zest

2 tsp. cornstarch

In a saucepan over medium heat, combine the sugar and 1/2 cup water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and lemon zest, bring the liquid back to a simmer and cook until the cherries are slightly softened but still hold their shape, about 2 minutes.

In a small bowl, stir together the cornstarch and 2 Tbs. water until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest, and let the compote cool to room temperature.

Caramel Sauce:

1 cup granulated sugar

6 Tablespoons salted butter, room temperature

1/2 cup heavy cream

1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and whisk to combine. Keep whisking until it comes together.

Stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using.

Creamy Tuscan Salmon Recipe & Video

This easy, but delicious recipe was introduced to me by my daughter Tiffany when she made it for us while on vacation in Oregon this summer. I was truly blown away, and not just because she did all the cooking. This dish is packed full of flavor and only requires one pan. Prep and cleanup is a breeze and the meal is amazing, I suggest serving it with pasta or rice. Click the button below to watch the YouTube video of Tiffany and I preparing this dish on our monthly virtual cooking class!

Tiffany adapted this recipe from eatwell101.com

Ingredients

3 salmon fillets or 1 half salmon divided

2 tsp olive oil

2 tbsp butter

5 cloves garlic, finely diced

1/4 cup (80ml) vegetable broth

1/4 cup (80ml) white wine

1 tbs Dijon mustard

5 oz (150g) jarred sun-dried tomato in oil

1 1/3 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tbs fresh Italian parsley, chopped

Preparation

• Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

• In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add the sun-dried tomatoes with some of their oil and fry for 1-2 minutes so they release their flavors.

• Then, pour in the vegetable broth and wine, and allow the sauce to reduce down slightly.

• Reduce heat to low, add the heavy cream and Dijon and bring to a gentle simmer, while stirring occasionally.

• Add the grilled salmon filets back into the pan along with the spinach and grated Parmesan. Allow dish to simmer for a further minute until cheese melts and spinach slightly wilts.

• Serve and spoon the sauce over each filet and sprinkle with parsley.