|
Chef Tomas Garrido - Sodexho |
|
|
|
|
Chef Thomas Garrido from Sodexho foodservice corporation showed us how to prepare Spanish Omelets, Pesto, Strawberry Mint Smoothies and an Avocado and Heirloom Tomato Salad with Fresh Cilantro on July 20, 2007.
Spanish Omelet
Serves 6-8 people 1 large Onion
4-5 Baking Potatoes, peeled and washed, thinly sliced
Olive Oil, approx. 1 ½ cups
2 T chopped Fresh Rosemary
Salt and Pepper
8 large Eggs
Using a 10” saute pan, heat oil. Add potatoes and allow to “fry” in oil, turning them to brown all sides. Add onions and rosemary and allow to cook until translucent. Crack eggs into bowl and season w/ salt and pepper. Drain ½ the oil off the potatoes and add eggs. Allow to set and brown on one side. Flip over into a 2nd 10” saute pan and allow other side to cook. Pesto: 1 large bunch Basil leaves, cleaned
1 - 1 1/2 c olive oil
5 cloves garlic
½ cup parmesan cheese
½ cup pine nuts ( walnuts or almonds can be substituted)
salt and pepper
*Combine all ingredients in a food process and process until smooth.
*can be kept refrigerated for up to 2 weeks or in the freezer for up to 6 months Strawberry Mint Smoothie:
1 cup strawberries, cleaned and quartered
¼ cup fresh mint leaves, cleaned
1 cup vanilla flavored yogurt
½ cup orange juice
½ cup ice crushed ice
*Process all ingredients in a blender. Garnish w/ a sprig of mint and serve immediately.
Avocado and Heirloom Tomato Salad w/ Fresh Cilantro:
2 ripe avocados, peeled and cut
3 Heirloom tomatoes, cored and cut into pieces
½ bunch cilantro, cleaned, trimmed and chopped
¼ cup vinegar
½ cup olive oil
salt and pepper
|
