It's time to head to the kitchen where this morning we're joined by The Kirkridge Retreat and Study Center in Bangor.
Chef Philippe and Director of Food Services Stacey Hotchkin joined 69 News at Sunrise.
Gazpacho
20-30 minutes to prepare plus time to chill
6 servings
4 cups tomato juice
½ cup finely minced onion
1 medium clove garlic, minced
1 medium bell pepper, minced
1 tsp. honey (optional)
1 medium cucumber, peeled, seeded, and minced
2 scallions, minced
Juice of ½ lemon and lime
2 Tbs.wine vinegar
1 tsp. each basil and tarragon
¼
¼ cup freshly minced parsley
2 to 3 Tbs. olive oil
Salt, black pepper, and cayenne – to taste
2 cups freshly diced tomatoes
Combine all ingredients.
(Optional: purée all or some)
Chill until very cold.
Smoked Salmon Rolls
Makes 18 rolls
1 Tbs. cream cheese, softened
1 Tbs. sour cream
1/2 tsp. lemon juice
Pinch of salt
Pinch of black pepper
1 tsp. minced shallot
1 tsp. minced fresh chives
9 thin slices smoked salmon
18 small lettuce leaves
Mix cream cheese, sour cream, lemon juice, salt, and pepper in a bowl until uniform then stir in shallot and chives.
Spread cream cheese mixture evenly over slices of salmon. Roll salmon around cream cheese mixture. Transfer salmon rolls to airtight container and refrigerate for up to 4 hours.
When ready to serve, slice each salmon roll in half with a sharp knife. Stand each roll on its cut end, garnish with lettuce, and serve.
Bread Pudding
10 minutes to prepare
50 minutes to cook
8-10 servings
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 tsp. pure vanilla extract
½ cup raisins
3 cups cubed Italian bread, allow to stale overnight in a bowl
½ cup packed brown sugar
¼ cup (1/2 stick) butter, softened
1 cup chopped pecans
Sauce:
1 cup granulated sugar
½ cup (1 stick) butter, melted
1 egg, beaten
2 tsp. pure vanilla extract
¼ cup brandy
Preheat oven to 350 degrees. Grease a 13 by 9 by 2 inch pan.
Mix together granulated sugar, eggs, raisins, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Optional:
Top with Chantilly cream…a mixture of whipped cream with vanilla.
Kirkridge Shrimp Provencales
For 6 persons
1 ½ lbs. of shrimp peeled and deveined
4 nice Tomato or a can of diced Tomato
1 Red Pepper
1 red Onion
1 spoonful of garlic
Thyme, Basil
¾ cup of Black Olive chopped
A pinch of Cayenne Pepper
Salt to taste
½ cup of olive Oil
Clean then cut and diced red Pepper and the Onion
Chop the black olive and Garlic.
Heat a heavy bottom pot or pan add the olive oil and sautéed the shrimp very fastAbout 1 minute.
Reserved the shrimp and in the same pan add a little more olive oil and sautéed the red pepper ,onion, black olives and garlic lower the heat add the tomato and the thyme and cooked for about 5 to 6 minutes.
Then add the reserved shrimp and cook for another 5 minutes.
At the last minute add the chopped fresh basil a pinch of Cayenne pepper mix and serve...bon appetit!
Eggplant Caviar
Makes 3 ½ cups or 8 appetizer servings
1 eggplant
3 Tbs. olive oil
3 onions, minced
1 tomato, minced
1 Tbs. fresh basil
1 tsp. black olives, minced
2 tsp. lemon juice
Salt
Pepper
Bake eggplant at 375 degrees for 30 minutes or until tender. Peel and chop. Sprinkle chopped eggplant with salt. Heat 2 Tbs. olive oil in a large skillet. Add eggplant, onion, and tomato and cook over low heat until eggplant is tender. Add remaining 1 Tbs. olive oil, lemon juice, basil, black olives, salt and pepper to taste. Continue to cook over low heat a few minutes to blend the flavors. Chill well before serving as a appetizer or dip for crackers or vegetables.
Kirkridge Remoulade Sauce
For 6 persons
2 cup of Mayonnaise
¼ cup of chopped Celery
¼ cup of chopped Parsley
¼ cup of chopped Green Onion
2 spoonful of Dijon Mustard
2 spoonful of Ketchup
2 spoonful of Worcestershire Sauce
A pinch of Cayenne Pepper
Salt to taste
Mix all ingredients together.
Great with Shrimp, Crab, Lobster and any seafood
Kirkridge Ratatouille
For 6 persons
6 small and firm Zucchini
4 nice Tomato or a can of diced Tomato
1 green Pepper
1 red Pepper
1 red Onion
1 spoonful of garlic
Thyme, Basil
¾ cup of Black Olive
A pinch of Cayenne Pepper
Salt to taste
½ cup of olive Oil
Clean then cut the green and red Pepper and the Onion in about 1 inch Pieces
Chop the black olive and Garlic.
Heat a heavy bottom pot or pan add the oil bring to medium heat add it all except the Zucchini and Tomato. Cook for 10 m slowly.
Cube the Zucchini add the pot mix it cook for 15 m, then add the tomato and simmer for another 15 covered.
The zucchini should be a little crunchy.