I have been working at Central Market Culinary School, the last two months to finish my credits for school. The fun begin when we were preparing for a cookie decorating class, with all our adult classes we serve wine, but real food was not on the menu. So Chef L decided that I would make dinner for 30+ attendees. Chef L is known for her low food cost, and did not want to transfer anymore food for the class. As I turned around She had cleaned out the refrigerator of all our unused food from the week. Looking at me She says, “get to it.” So this is what I had to use and this what I came up with.
1 lb. small red or fingerling potatoes cut in to bit size pieces.
6 twigs of Thyme, Leafs removed
2 tsp. Hungarian paprika
2 T. olive oil
salt and peper to taste.
Toss all ingredients together till coated.
layer on a sheet pan layered in Parchment paper
roast in oven @350, turning every 10 minutes till crispy. about 30 minutes
5 roma tomatoes quartered with stems removed
salt and pepper
Lay quarters on sheet pan, season with salt and pepper and drizzle with oil.
roast in oven @350 15-20 minutes.
Roasted Pepper and Mushroom Quiche
1 jar roasted red peppers – cut in to slices
1/5 lb. carmini mushrooms – cleaned and sliced
2 portabella mushrooms – stems removed sliced in to 1/2″ slices
1/2 lb. grated jack cheese
1 Cup heavy cream
salt and pepper
1) In a large pan sauté mushrooms in hot butter, they will look dry, cook for a
few more minutes and they will release the oil. Season with salt and pepper.
cook until brown. set aside and cool.
2) while the mushrooms cook, whisk eggs, cream, cheese, cooled carmini mushrooms. should be thick.
butter a pie pans. layer the strips of peppers and sauteed portabellas in alternating center to
edge. Pour half of your mix in the pie pan to fill half of it, repeat till pans are full.
3)Place pie pans on a sheet pan and bake in oven @350 for 30 minutes. the top should be firm.
Rest for a 10-15 to cool and thicken.