Edible Monterey Bay

Butternut Squash, Frangelico and Brown Butter Bisque with Spiced Maple Foam 

 

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Butternut Squash, Frangelico and Brown Butter Bisque with Spiced Maple Foam 

This simple-to-make holiday soup always satisfies.
Author: Courtesy Chad Minton, executive chef, California Market at Pacific’s Edge in Carmel

Ingredients

Bisque:

  • 2 butternut squashes
  • 1 white onion
  • 5 garlic cloves
  • 1 cup Arborio rice
  • 4 tablespoons whole butter
  • 2 cups Frangelico
  • Kosher salt, to taste
  • 2 tablespoons light brown sugar
  • Apple cider vinegar, to taste, about 2 to 3 T
  • 1 gallon distilled water

Foam

  • 2 cups skim milk
  • 2 tablespoons pure maple syrup
  • Pinch of cayenne

Instructions

  • Yields 4 to 6 servings
  • Begin by splitting the two butternut squashes from the top to the bottom. Rest assured this will be the most difficult task you do all day. Use a big, sharp knife and take
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Parsnip Nutmeg Ice Cream

 

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Parsnip Nutmeg Ice Cream

Author: Courtesy Kendra Baker, chef, The Penny Ice Creamery in Santa Cruz

Ingredients

Ice Cream

  • 1 quart (4 cups) heavy cream
  • 2 cups milk
  • 1 cup sugar
  • 10 egg yolks
  • ¾ cup grated parsnips
  • teaspoons salt
  • ½ whole nutmeg
  • blackberry ripple

Instructions

Ice Cream

  • Tools needed are a knife, grater, cutting board, pot, bowl, whisk, fine strainer, ice cream machine
  • Peel and grate the parsnips. Using a whisk, combine the cream and milk with the sugar, parsnips, grated nutmeg and salt in a medium saucepan. Heat over a moderate temperature on the stovetop.
  • Separate your egg yolks into a bowl, reserving your egg whites for another project. Give your yolks a whisk and keep them nearby.
  • When your milk-cream mixture is sufficiently
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Parsnip Hazelnut Gratin 

 

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Parsnip Hazelnut Gratin 

Servings: 4 ramekins
Author: Courtesy Kendra Baker, co-founder, Assembly Restaurant in Santa Cruz

Ingredients

Filling

  • 4 parsnips
  • cups heavy cream
  • cups vegetable stock
  • 1 teaspoon salt
  • 1 cup shredded Parmesan

Topping

  • ¼ cup fine bread crumbs
  • 1/8 cup hazelnuts, chopped
  • 2 sprigs of thyme
  • 2 tablespoons butter
  • ½ teaspoon salt

Instructions

  • Peel the parsnips and thinly slice them into rounds. Blend the cream, stock and salt. Layer the parsnips, Parmesan and liquid (finishing with the Parmesan) in the ramekins.
  • Melt butter and add all of the topping ingredients, and gently stir until toasted. Remove thyme sprigs. Top parsnip mixture in ramekins with topping.
  • Cover with foil and bake at 350° F for 20 minutes. Remove foil and continue to bake for 7–10
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Homemade Pop-Tarts Recipe

 

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Homemade Pop-Tarts

This is one of my favorite treats to make with kids. There is a lot of creativity involved, including making or choosing the jam, rolling out the dough, cutting unique shapes and making different types of frosting. They also learn how to make a really good crust.
Author: Courtesy Jordan Champagne, chef and proprietor, Happy Girl Kitchen Co. in Pacific Grove

Ingredients

Pop Tarts

  • ½ cup whole wheat flour
  • cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks of butter (organic, for best flavor)
  • 1/3 to 2/3 cup ice water

Icing

  • 1 cup powdered sugar
  • 1 teaspoon to 1 tablespoon liquid

Instructions

Pop Tarts

  • Combine together all of the dry goods. Grate the butter on the largest side of the cheese grater.
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Seafood Bouillabaisse

 

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Seafood Bouillabaisse

Servings: 4 Servings
Author: Courtesy Jerry Regester, executive chef, The Ranch Club at the Santa Lucia Preserve in Carmel

Ingredients

  • 1 shallot
  • 1 fresh bay leaf
  • 1 tablespoon extra-virgin olive oil
  • ¼ fennel, diced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon fresh thyme
  • 2 piquillo peppers
  • 1 tablespoon tomato paste
  • Zest from 1 orange
  • ½ cup Monterey Chardonnay
  • 1 cup clam juice
  • ½ 12-ounce can fire-roasted tomatoes, diced
  • 1 pinch of saffron
  • 1 pound clams
  • 1 pound mussels
  • ½ pound seafood assortment (lingcod, swordfish, tuna, salmon, etc.)
  • 4 ounces Dungeness crabmeat
  • 1 ounce Pernod

Instructions

  • In a medium sauce-pot, add the olive oil and slowly cook the shallot, fennel, garlic, thyme and peppers without getting any color on them. When shallot is translucent, add the tomato
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