Taste of INTI
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If you came to our Client Appreciation Happy Hour at Restauration, you were treated to handcrafted chocolate chip cookies. James perfected this recipe during his tenure in the kitchens of The Ritz Carlton when he cooked professionally. It is our delight to share this recipe with you!
Ingredients5 sticks unsalted butter (room temp) 2 cups granulated sugar 2 cups dark brown sugar 5 eggs 1 fresh vanilla bean split and scraped 1 tsp baking soda 1 tsp kosher salt 6 cups flour 4 cups semi sweet chocolate chips
InstructionsPreheat oven to 350° Line a baking sheet with parchment paper. Set aside. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips. Scoop batter onto baking sheet on large mounds, 2-3 inches apart. Bake 10-12 minutes until edges are golden and centers are almost set. Transfer to wire rack to cool completely.
Ingredients1 ½ cups water ¾ cup quinoa 1 long cucumber, seeded and diced ½ cup finely chopped red onion ½ cup of chopped tinker bell peppers 1 cup of cherry tomatoes sliced in half ¼ cup chopped fresh parsley ¼ cup of fresh mint 1 tsp minced fresh garlic 3 Tbsp fresh lemon juice ¼ cup olive oil 1 tbsp apple cider vinegar ¼ tsp salt Pinch ground black pepper
InstructionsBring the water to a boil in a small saucepan. Add the quinoa and reduce the heat. Cook for about 10 minutes until water has been absorbed. Turn the heat off and fluff the quinoa with a fork. Set aside to cool. Combine the cooked quinoa, cucumber, onion, cherry tomatoes, peppers, parsley and mint in a medium bowl. Whisk the garlic, lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour the vinegar mixture over the vegetable mixture and toss until well combined. Serve and enjoy the freshness! Top with your choice of grilled chicken or salmon and feta cheese!
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 large garlic cloves, chopped
1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
3 lbs center-cut pork loinPREPARATION
- In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
- Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
Cut chicken breast into dice sized cubes and season in a bowl with salt, pepper and some cilantro. Reserve in fridge. Wash all vegetables thoroughly. Cut and chop vegetables as indicated above and add to dry stock pot. Season by tossing with salt, pepper. Cover vegetables with chicken stock and heat on high until just before boiling. Reduce heat to a slow simmer until carrots are tender. Skim any foam from the top of the soup. Slowly add chicken and stir to evenly distribute. Simmer on low until chicken is just fork tender. Serve hot with toasted French bread and a smile!
(Serves 8-16) No one will believe this chocolate cake is made with cooked quinoa-no flour required!
Ingredients2/3 cup white or golden quinoa 1 1/3 cup water 1 1/3 cup milk 4 large eggs 1 tsp pure vanilla extract ¾ cup butter, melted and cooled 1 ½ white or cane sugar 1 cup unsweetened cocoa powder 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt
PreparationBring the Quinoa and water to boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. (Tip: spread the quinoa on a plate to cool it faster) Preheat oven to 350 degrees. Lightly grease two 8 inch round or square cake pans. Line the bottoms of the pans with parchment paper. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center over rack for 40 to 45 minutes or until the knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Add fresh fruit or any other topping of your choice.
Autumn welcomes the aromas and warmth of healthy, hearty home made soups. Fill your home (and your tummy) with the complex flavors and great nutrition that simple soups bring to your table.