Recipes are adjusted for healthier dishes

Posted: May 1, 2013

Star staff report

Strawberry and Hazelnut Parfait with Frangelico Whipped Yogurt is a healthier version of this dish prepared at Westminster-Canterbury. (Photo by Scott Mason/The Winchester Star)

The following recipes were provided by Sodexo at Shenandoah Valley Westminster-Canterbury.

Morel and Tomato Beurre Blanc

1/4 cup dry white wine

1/4 cup white-wine vinegar

2 tablespoons finely chopped shallot

1/3 cup heavy cream

1/4 teaspoon salt

1/8 teaspoon white pepper, or to taste

2 tablespoons butter

Boil wine, vinegar and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, tomato, morels and white pepper and boil 1 minute. Reduce heat to moderately low and add butter, whisking constantly.

Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

Morel and Crab Crostini

4 slices French baguette

1/2 cup fresh jumbo lump crab

1/2 cup Boursin cheese

1/4 cup fresh morel mushrooms,

small chiffon cut

1/4 cup fresh asparagus,

diced small

1/4 cup olive oil

Preheat oven to 350 degrees. Brush French bread with olive oil and toast for two minutes to build a moist barrier. Spread Boursin cheese on French bread and place crab on top of cheese; top with morels and asparagus. Bake for three to five minutes at 350 degrees low fan. Serve hot.

Strawberry Hazelnut Parfait  with Frangelico Whipped Greek Yogurt

2 cups diced strawberries

11/2 ounces hazelnuts, chopped

2 cups Greek yogurt

1/4 cup Frangelico

1 teaspoon honey

Reduce Frangelico on stove top. With tabletop or hand mixer whip Frangelico into Greek yogurt, add honey. Assemble parfaits with a Greek yogurt layer, diced strawberry layer, chopped hazelnuts layer and repeat.

Beef Yakisoba

1/2 pound soba or possibly

1/2 pound Udon or any other thick

noodles

2 tablespoons sesame oil

1/2 pound beef tenderloin cut

into 1-inch cubes

1 onion, sliced

2 baby bok choy or possibly

1 handful cabbage leaves,

sliced thin

2 stalks celery, finely diced

1 red pepper, sliced

1 green pepper, sliced

1/2 teaspoon Chinese five-spice

1/4 cup oyster sauce

1 handful cilantro, minced

Cook the noodles according to package directions.

Heat the oil in a wok over high heat. Add in the beef and cook for one minute. Add in the onion, bok choy, celery and peppers. Cook three to four minutes, then add in the five-spice.

Drain the noodles and add to the wok. Sprinkle with oyster sauce and serve hot.

Oatmeal, Blueberry, Almond Dark Chocolate Chip Cookies

11/2 cups old-fashioned oatmeal

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter,

room temperature

2/3 cup firmly packed dark brown

sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup dried blueberries

(about 5 ounces)

3/4 cup almond slivers

(about 3 ounces)

2/3 cup dark chocolate chips

Preheat oven to 375 degrees. Grease two heavy large cookie sheets.

Mix oatmeal, flour and baking soda in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool five minutes on cookie sheets. Transfer cookies to rack and cool completely.

Note: Dough can be prepared four days ahead. Store in airtight container. Makes about 2 dozen cookies.

Bruschetta with Great Northern Beans  and Pecorino Cheese

1 cup cooked Great Northern

beans

4 tablespoons extra-virgin

olive oil

1 cup sliced black olive

2 tablespoons balsamic vinegar

1/2 teaspoon hot red pepper

flakes

1/2 teaspoon chopped fresh

rosemary

2 tablespoons basil leaves,

cut in narrow ribbons

(chiffonade)

1 garlic clove, thinly sliced

Salt and pepper

1/2 cup grated Pecorino cheese

Combine all ingredients, seasoning each batch with salt and pepper to taste. Spoon some of the mixture onto the bread, drizzle with high-quality extra-virgin olive oil, sprinkle on grated Pecorino cheese, and serve immediately.