You're invited to celebrity chef dinner

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February 12, 2010 11:28 PM

BY KARLA BILLDT, SPECIAL TO YUMA SUN

Let us entertain you!

I am proud to say I am a member of Soroptimist International of Yuma. Soroptimist in Latin means "best for women." It is a worldwide volunteer service organization for business and professional women who work to improve the lives of women and girls in local communities and throughout the world.

Three years ago this wise group of women came up with an new idea: To invite the community of Yuma to an elegant dinner with entertainment that would be centered on the food and festivities by a professional chef.

During the first dinner, the Singing Chef sang while demonstrating his menu. The dinner was a great success and from the proceeds Soroptimist was able to generously assist Safe House Domestic Violence Shelter and Soroptimist local scholarships and programs.

On Feb. 27 at 6 p.m., the women of Soroptimist invite you to join them in the elegant, fun and delicious Third Celebrity Chef Dinner. Our guest this year will once again be Chef Denise Vivaldo. Denise is a personal friend of mine that I met at a chef conference in Chicago. Chef Vivaldo was a keynote speaker and her ability to have her audience in stitches while teaching and demonstrating makes her a perfect choice for our entertainment at the Celebrity Chef Dinner. A guest last year stated “Denise has to be the Joan Rivers of the kitchen.”

Denise will be demonstrating how to prepare parts of the menu, which is from her newest book "Entertaining Encyclopedia," while Chef James of the conference center does the actual cooking. Showing us how our dinner is being prepared, Chef Denise will tell us her wonderful, and sometimes unbelievable, experiences cheffing for the many stars of Hollywood.

Denise trained in Paris and San Francisco and has catered hundreds of events, such as the Academy Awards Governor's Ball. She has cooked for many VIP guests, including President Bush, Prince Charles, Dean Martin, Bette Midler and Gov. and Mrs. Arnold Schwarzenegger.

I promise you that her stories will keep you laughing long after the dinner is over.

OK, now let me tell you about the evening.

A guest that has attended the last two events said, "It’s the classiest and most entertaining dinner in Yuma and we wouldn’t miss it."

As I said, the party starts at 6 p.m. There will be a champagne pour along with appetizers for you to enjoy while you browse the auction tables. Soroptimists do know how to entertain; make sure to let your waiter know if you prefer red or white wine, as your table will be given two bottles to enjoy during dinner.

Dinner and the entertainment begin at 7 p.m. The appetizers are chicken satay, Maryland style crab cakes, and an international cheese and cracker display. Our salad will be a spinach, apple and pancetta salad with Dijon mustard, sherry vinaigrette.

Dinner is a grilled Cornish game hen with lemon and yogurt, golden raisin and almond cornbread stuffing, grilled vegetable medley and a bread pudding with mango crème fraiche. Vegetarian options can be made available, but need to be requested at the time of ticket purchase.

Now speaking of tickets, the cost is $75. Tables of eight are $600. Tickets can be purchased at Sergio's House of Carpet, 1245 S. 4th Ave., and Papa-San Rice Bowl, 2770 S. 4th Ave., or call Jule at 343-9505 or 941-0464.

I don’t want to spoil the dinner and give you the recipes ahead of time. Denise will be there early and stay late to sign her "Entertaining Encyclopedia" or her "Do It For Less Parties” books.

For this week I want to give you a little idea of the wonderful recipes in Denise’s award-winning wedding planning book, "Do It For Less: Weddings." These come from her Island Spice themed wedding.

Mango, Pineapple and Kiwi Salad

Six servings

2 tablespoons freshly squeezed lime juice

1/4 cup canola oil

1/2 tablespoon honey

Sea salt and freshly ground pepper to taste

2 mangos peeled, pitted and diced

1/2 pineapple peeled, cored, quartered and sliced

3 kiwis peeled, halved and sliced

3/4 cup seedless red grapes halved

3 green onions thinly sliced diagonally

1/2 tablespoon black sesame seeds

Hearts of romaine leaves separated

Place the lime juice, oil and honey in a food processor. Blend until mixture is creamy and emulsified. Add salt and pepper to taste. This can be made up to 2 days ahead and placed in an airtight, non-reactive container and refrigerated. Shake well before using.

Place the mango, pineapple, kiwi, grapes and green onions in a large bowl. Add sesame seeds and vinaigrette, tossing well to coat. Cover a serving platter with the romaine leaves. Spoon the salad over the leaves.

Chicken Trinidad with Rum Sauce

6 servings

Peanut oil for frying, about 8 ounces

1/2 cup all-purpose flour

1/2 teaspoon sea salt and freshly ground pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

2–3 large eggs lightly beaten

1- 3/4 cups unsweetened shredded coconut

6 (6-ounce) boneless skinless chicken breasts

4 ounces orange-passion fruit juice concentrate at room temp

2 ounces dark rum

1 stick unsalted butter cut into pieces at room temp

1/4 cup heavy cream

1 tablespoon chives finely chopped

Salt and freshly ground pepper to taste

1/3 cup sliced almonds for garnish, toasted

6 sprigs mint for garnish

Preheat oven to 375 degrees. Heat 4 inches of oil in heavy- bottomed pot at lease 8 inches deep until the surface of the oil just starts to ripple, about 350 degrees. You can test a pinch of coconut in the oil; if it starts to sizzle immediately, the oil’s ready.

Whisk together flour, salt, pepper, cayenne, ginger and cinnamon. In an assembly line, line up the dishes of the flour mixture, then the beaten eggs, and last the coconut. Dredge the chicken in flour mixture, shaking to remove excess, then dip in beaten eggs. Roll the breasts in the shredded coconut to cover all sides.

Using a slotted spoon, carefully place the chicken breasts in the hot oil and fry until golden brown, 1-2 minutes. Remove the chicken breasts from the oil with a slotted spoon, and drain on paper towels. Make sure the oil comes back to 350 before adding another batch of chicken and replenish the oil as necessary.

After all the breasts are done, place on baking sheet in oven and bake for 25-30 minutes or until the juices run clear. Remove from oven and set aside.

Meanwhile, combine the juice concentrate and rum in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium and let oil for 8 minutes, or until the liquid has reduced by one quarter.

Remove the sauce from the heat and using an electric mixer on low, whisk in the butter 1/4 cup at a time until all the butter is incorporated and the sauce is smooth. Stir in the heavy cream and chives. Season with salt and pepper. Pour some of the sauce on serving platters and place the chicken on top. Place the rest of the sauce in bowls to be served alongside the chicken. Garnish with sliced almonds and mint sprigs.

Jasmine Rice with Golden Raisins

6 servings

1/2 cup golden raisins

3 ounces golden rum

2-1/4 cups water

1/2 teaspoon sea salt

1-1/2 cups jasmine rice

2 ounces roasted and salted pistachios chopped for garnish

Place raisins and golden rum in a non-reactive bowl and let soak for 12-24 hours to plump the raisins and infuse them with flavor.

Bring water to a boil in a large pot over high heat. Add salt and rice, stir to combine. Cover pot and reduce the heat to low. Cook the rice for 15 minutes or until done. Drain the raisins and stir into the cooked rice, fluffing with a fork. Remove the rice to large serving bowls and garnish with pistachios. Serve hot.

Karla Billdt works as a personal chef and owns Karla's Kreations.

Dishing the scoop on ricotta                                                          

"This is ricotta??

I could not believe that the tasty treat my palate was enjoying was ricotta. While wandering through a farmers market in Portland, I had the joy of tasting fresh cheeses of all types. I knew I would love them all, as I can?t think of a snack I like better than cheese.

But I have never been a huge ricotta lover; to me it is basically dry, tasteless and grainy. I mix it with sugar-free Jell-O for my South Beach clients as a dessert or use it in lasagna and raviolis. But to just eat it by the spoonful has never been something I enjoyed. (I can?t wait to leave a container for my personal chef clients.)

When the cheese maker asked me if I would like to try her ricotta, I figured ?What the heck, can?t hurt.? I put that spoon in my mouth and could not believe the creamy richness. My culinary mind started going through all the food I could make with this delightful spoonful of goodness.

That one taste was not enough, though, so I purchased a quart to share with my hosts. I begged for her recipe, which she would not give up, even though I told her I was no threat to her business. I live in Yuma and don?t have cows!

Upon returning home, my research began.

Ricotta is Italian for "to cook again" or "twice cooked." It is a soft, smooth, fresh, unripened Italian cheese usually made from whey, which is leftover fluid from the cheese-making process with either cow's or sheep's milk.

I don?t have a cow or access to one, so I began the search for the perfect recipe using milk that everyone can purchase in the grocery.

Ricotta is unbelievably easy to make and so much better than what you purchase in the tub at the market. My ricotta is a fresh, soft white cheese and low in fat.

My experiments produced a mild, slightly sweet-flavored ricotta that I enjoy mixed with fruit, honey or just a spoonful by itself. I have also used it in the traditional dishes with a most pleasing result.

I found two recipes that are easy and make a great-tasting ricotta. They only take about a half hour to make and you will be rewarded with wonderful new taste.

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Homemade Ricotta

1 gallon whole milk (organic makes a sweeter ricotta)

1 quart buttermilk

1/2 teaspoon kosher salt (optional)

OR

1 gallon whole milk

1/2 cup heavy whipping cream

6 Tablespoons fresh lemon juice

1 teaspoon kosher salt (optional)

The process is the same for either ingredient list.

Select a colander with a wide surface as this will let the curds cool quicker. Wet in cold water a large piece of muslin or cheesecloth and arrange in colander. Cheesecloth will need a few layers to keep the curds from falling through.

Pour milk and buttermilk into a large enameled or stainless steel pot. Place over medium-high heat, stirring frequently with a rubber spatula to prevent scorching. Once mixture is warm, you may stop stirring.

As the milk heats, the curds will rise and clump on the surface. Gently scrape the bottom of the pan with the spatula to release any stuck curds.

When the mixture reaches 180 degrees, the curds and whey will separate. Whey looks like cloudy water; the cheese looks like fluffy clouds.

Remove pan from heat and gently ladle the whey into the prepared sieve. Do this slowly so as not to break up the curds.

Lift the sides of the cloth to assist liquid in draining. Don?t press on the curds. Gather the ends of the cloth, tie into a bag and hang in the sink from the faucet. Drain until all dripping stops (about 15 minutes).

Put ricotta into airtight containers. Refrigerate and use within 1 week.

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Now you have your ricotta and if you don?t eat it all in one day, here are some great recipes to enjoy using your own homemade ricotta.

Manicotti Crepes with Arrabbiata Sauce

CREPES:

5 large eggs

2/3 cup milk

2/3 cup water

2/3 teaspoon salt

1-1/4 cups flour

3 tablespoons butter

FILLING AND SAUCE:

2 pounds ricotta cheese

1-1/2 pounds mozzarella cheese (reserve 1 cup for topping), grated

1 bunch fresh parsley (reserve a handful for garnish), roughly chopped

1/2 teaspoon garlic powder

2 cans diced garlic/oregano tomatoes

4 cloves garlic, puréed

2 tablespoons olive oil

1 teaspoon crushed red pepper

1/2 cup Pecorino Romano cheese, grated

In large bowl, mix first four ingredients. Add flour slowly and mix well. Let stand for 20 minutes.

For crepes: For each, coat a crepe pan with cooking spray and heat to medium-high temperature. Ladle enough batter into the pan and swirl to cover bottom. When crepe is done, flip quickly for about 15 seconds and turn out onto parchment or sheet pan. Let cool while making the sauce and filling

For sauce: Sauté garlic in oil 1 minute - add crushed red pepper flakes. Stir until flavored. Add tomatoes and simmer for 20 minutes.

For filling: Mix cheeses, garlic powder and parsley in bowl. Add layer of sauce to a 9x13 ovenproof dish, fill crepes with filling, roll and place single layer in ovenproof dish. Top with sauce and parmesan cheese.

Bake at 375º for 25 minutes or until warmed through.

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Berries and Ricotta

To 4 cups of berries (fresh or frozen), add 1/2 cup powdered sugar, gently stir. Let the berries set at room temperature with sugar for 15-20 minutes. This will draw out juices in the berries.

Place a scoop of ricotta into bowl, cover with berries and enjoy!

Today let us venture to the flavor of lavender.

Lavender is an herb that has been prized for its scent and healing properties for years. The name of lavender comes from the Latin word "lavare," which means '"to wash," and was used as a ritual bathing herb in ancient Rome.

The scent of lavender causes a sense of calm. It also boasts antiviral and anti-inflammatory properties. And the best part of all, it will grow in Yuma.

The scent of lavender will bring memories of a great aunt or grandmother, as they used this simple-to-grow herb as a way to fragrance their home. Young girls were known to pick lavender and put it under their lover's pillow in hopes of dreams of love and romance. Once they married, bunches would be put under mattress to ensure marital bliss.

Having just returned from a wedding-planning trip to Oregon, I was reminded how much I enjoy lavender, not only as a fragrance but also as a flavoring in foods. While wandering through the farmers market in Portland, I was treated to lavender sugar, lavender tea, lavender-flavored cheese, lavender chocolate, lavender jelly, etc. I soon discovered if they could infuse something with lavender they did. Some results were wonderful. Some tasted like soap. (A little lavender goes a long way.)

Lavender can be used as a savory herb to replace rosemary or as a gentle taste in a pastry.

If you don’t have lavender in your garden, I advise you to add this wonderful plant. And give these recipes a try, as you will be pleasantly surprised with the taste lavender adds to foods.

Roasted Vegetables with Lavender

By Karla Billdt

4 tablespoons olive oil                                                 

4 red skin potatoes

1 sweet onion

3 carrots

1 red pepper

1 fennel bulb

3 cloves of garlic smashed

2 teaspoons dried lavender buds

Salt and pepper to taste.

Preheat oven to 400 degrees

Clean and cut vegetables into large bite-size pieces. Place in bowl.

Add oil, garlic, lavender, salt and pepper. Mix together so the vegetables are well coated.

Put on baking sheet and place in preheated oven for 25 minutes or until the vegetables are al dente.

Jewel's Lemon-Lavender Angel Food Cupcakes

"To Bring the Devil out in Him"

This is a recipe that fellow chef, Julie Ann Rhodes, developed. You can find her blog at www.therovingstove.com

Makes 12 cupcakes

1/2 cup cake flour

3/4 cup powdered sugar

3/4 cup egg white - approx. 6 eggs, at room temp

1/8 teaspoon salt

3/4 teaspoon cream of tartar

1/2 cup granulated sugar

1/2 teaspoon lavender extract

2 teaspoons lemon zest – grated

Icing

1 stick unsalted butter - softened

2 cups powdered sugar

1 tablespoon low-fat cream cheese

1 teaspoon low-fat 1% milk

2 tablespoons lemon juice

Pesticide-free culinary lavender or edible flowers - to garnish

Preheat oven to 350 degrees F. Line 12 muffin tins with cupcake wrappers.

Sift together flour and powdered sugar (I repeat this several times to make sure it is well incorporated) in a medium bowl.

Beat egg whites with salt with a mixer on high speed until frothy, 1-2 minutes. Add cream of tartar and mix until soft peaks form. Add sugar a little at a time, and beat until stiff peaks form. Sprinkle a little flour mixture in at a time, and fold gently. Fold in lavender extract and zest.

Using an ice cream scoop to get even cupcakes, fill the 12 cupcakes. Bake for 20 minutes, or until just beginning to turn golden brown. Remove and let cool completely on a rack.

When cupcakes are cool (you will need to frost cupcakes as soon as icing is ready), beat the butter for 5 minutes. A little at a time, add the powdered sugar, scraping down the sides with a spatula as necessary. Add cream cheese, milk and lemon juice. Adjust flavor and consistency to taste by adding more milk, lemon juice or powdered sugar if desired. Spread icing onto each cupcake and sprinkle with a pinch of lavender to decorate

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