I am often asked to host cooking events in my commissary.
These “classes” are tailored to each group.
In the past, revelers have enjoyed learning how to make Paleo food, gluten-free meals, quick and easy hors d’oeuvres, and easy dinner party menus, to name just a few.
We often start the class with a “welcome drink” and proceed to eat all of the recipes demonstrated.
Most recently, I had the honor of catering to a group of friends who wanted to expand their vegetarian repertoire.
Below are the recipes I demonstrated.
They are not only delicious, but easily duplicated by both expert and novice cooks alike.
Try one or all a five and you are sure to enjoy a new twist on vegetarian dishes.
MENU
(Serves 12)
Flaky Parmesan Cheese
Straws
Creamless Creamy Vegetable
Soup
Homemade Ravioli with
Asparagus Ricotta Filling
Kale Salad with Sunflower
Seeds
Quick and Easy Fabulous
Mousse
Flaky Parmesan
Cheese Straws
Puff pastry sheets are available in the freezer section of most supermarkets or freshly made at Culinary Architect Catering, 28 Chestnut St. in Greenvale — call to check availability, 516-484-7431.
½ cup grated Parmesan
cheese
½ sheet of dough
(NOTE: A whole sheet makes
approx. 45-50 pieces)
Pepper to taste
Egg Wash – 1 egg mixed
with cream
Extra Flour
1. Roll out the dough.
2. Brush with egg wash.
Sprinkle with pepper and grated cheese.
Cut with a pizza wheel.
Freeze until baking.
3. To bake, preheat oven to 425 degrees.
Place straws on a silpat-lined baking sheet.
Bake until lightly done, approximately 10-15 minutes.
Creamless Creamy
Vegetable Soup
1 onion, chopped
2 tblsps. butter (you may use
olive oil if you prefer)
1 lb. vegetable of your
choosing
Stock to cover (chicken or
vegetable)
Salt and pepper, to taste
1. Melt butter in a saucepan.
Add onion and saute until golden and sweet.
2. Add vegetable of choice and stock to cover.
Cook until vegetable is tender.
3. Puree soup in food processor or with a hand held blender and serve.
Homemade Ravioli with Asparagus Ricotta
The trick to this recipe is that it is made with wonton skins, which are available, usually in the vegetable section of most supermarkets or at Asian markets.
Asparagus Filling:
12 asparagus spears, peeled,
poached and chopped
2 cups of ricotta cheese
1 egg, lightly beaten
Salt and pepper to taste
Ravioli:
1 package ravioli skins (50
pieces usually come to the
package)
Flour
1 egg, beaten with water
or milk (this becomes an
egg wash)
1. Combine the ricotta, egg, salt and pepper.
Add asparagus and gently stir.
2. Place 8 wonton skins on a lightly floured work surface, one at a time.
Brush wonton with egg wash.
Place asparagus ricotta filling on each wonton.
Top with another wonton and seal.
Refrigerate until ready to cook.
3. Bring a pot of water to a rolling boil.
Gently place ravioli in water.
Cook until they rise to the top — about 3 minutes.
4. Scoop out and serve.
Kale Salad with
Sunflower Seeds
1/3 cup sunflower seeds.
(I like the ones from Trader
Joe’s.)
1 1/2 lbs. fresh kale, cleaned
Dressing:
1/4 cup balsamic vinegar
3 tblsps. olive oil
1 tblsps. seasoned rice vinegar
1 tblsps. honey
1 tsp. sea salt
1/2 tsp. pepper
1. Remove midribs of kale, if
necessary.
Place kale in a salad spinner.
Cover with water and ice.
Let stand.
Drain and spin.
2. In a tight-fitted jar, place all
of the dressing ingredients.
Shake vigorously.
3. Place vinaigrette in a bowl.
Add kale and toss.
Add sunflower seeds.
Serve.
Quick and Easy
Fabulous Mousse
The trick to this recipe is that it is made in an ISI Whipper, a great addition to every kitchen.
The whipper also makes foams and a variety of creams.
The whipper maybe purchased at William Sonoma and Culinary Architect.
1 1/2 cups heavy cream
1/3 cup chocolate syrup
1. Place ingredients in an ISI Whipper and shake vigorously.
Process according to directions and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year-old, Greenvale-based company, specializing in private, corporate and promotional parties.
She lives in Manhasset with her husband and son.
