Pickled Onions are such a versatile kitchen staple! Commissary sous chef Noah Buchanan has put together a recipe for you to make at home. He say’s it is great in salads, tacos, avocado toast or in your favorite grain bowl! Ingredients 1 red onion 1 cup sugar 1 cup apple cider vinegar 1 cup water 1 teaspoon salt 2 bay leaves Method 1. Cut red onion into 1/2 inch slices
Recipe: Gluten-Free Flour and Pie Dough
Our co-owner Joe Scully has to use gluten-free flour, so this recipe has become a staple for him. Gluten-Free Flour Ingredients: Using a kitchen scale… 24 Ounces White Rice Flour 7 1/2 Ounces Brown Rice Flour 7 Ounces Potato Starch (flour) 3 Ounces Tapioca Starch 3/4 Ounce Nonfat Milk Powder Method:Whisk all ingredients together. Double-Crust Gluten-Free Pie Dough The pie dough recipe here, understandably, requires a bit more care than
Recipe: A Crème Brûlée or Two
As with our previous Joe and Frankie video, the intent of this recipe is to show how kids can take part in pretty sophisticated recipes with a little adult guidance, and the results are so worth it! Getting them to try it, on the other hand, is where you’re on your own. More for you, we suppose. Basic Crème Brûlée Ingredients: 2 qt. Heavy cream 7
Goat Cheese “Mix”
This Goat Cheese Mix is used in several dishes you’ll find at Corner Kitchen—the Cool Grilled Chicken Salad being the place where it is used most recognizably. Add it to a salad you’re making at home, or spice up your next cheese or charcuterie plate with it. Learn below how to create this simple mix for yourself. Yield: 1 quart Ingredients: 1 lb. Cream Cheese, softened 1 lb. Goat Cheese,
Vegan Lentil Soup
When I first heard about the Empty Bowls, seventeen years ago, it was something that I simply had to do. The organizers were keen to have a Vegetarian or Vegan Soup balance the many soups being made for the event. That was when I was able to resurrect the Lentil soup I learned “back in the day” at Periyali Restaurant in New York City. The consulting chef, Victor Gouras, was
Mustard Grilled Salmon Salad
Mustard Rub Ingredients: 2 T Dry English Mustard 1t Black Pepper 2t Salt 1t Sugar Directions: Mix all in bowl and season Salmon. Salmon Ingredients: 2 portions of 4 oz Scottish Salmon skin off 2 T Mustard Rub 1 T Olive Oil Directions: Turn grill on and get it to 400 degrees. Rub the salmon with olive oil and the mustard rub. Place the salmon down on the grill rub
Biltmore Village Cheesecake
Yields 1 Cake Crust: Lightly oil 9” springform pan Mix: 1 cup Graham Cracker Crumbs 0.5 (1/2) cup sugar 4 Tbsp melted butter to bring mix together Cake: 3 lbs. Cream cheese 1 1/3 cups sugar 2 ½ tablespoons vanilla extract 0.5 (1/2) cup lemon juice 2 each cans of sweetened condensed milk 1 egg; 3 yolks Procedure: Whip cream cheese until very smooth, add sugar and whip again making sure
Teriyaki Glaze
Teriyaki Glaze (pictured here on Duck) 1 cup Tamari 1 cup Sugar 1/2 cup Water 2 tbsp Ginger (chopped) 1/2 Garlic 2 Green Onions (chopped) 1 tsp Sesame Oil 1 tsp Crushed Red Pepper Method: Bring all ingredients to a boil in a medium sauce pot. Then strain and put back on stove. Thicken with corn starch slurry (equal parts corn starch and cold water).
Mushroom Dusted Scallops
Another Corner Kitchen staple and favorite for many… Mushrooms, Scallops and Beets are BFF’s (Best Flavor Friends). We did not want to throw out the shiitake mushroom stems so Chef Joe Scully decided to dry them and ultimately grind them (make a powder) to dust the scallops with. Great flavor profile! Roasted Beet Salad Ingredients: 2 pounds Red Beets 1 Red Onion 1 Cup Apple Cider Vinegar 0.5 Cup Olive
Cocktail – Final Word
Final Word 1 oz Lemon Juice 1 oz Troy & Sons Oak 1 oz Chartreuse 1 oz Maraschino Liquor Combine, Shake & Pour In Martini Glass Garnish With Lemon Squeeze
