Spring has arrived and we’ve got the perfect recipe to make use of the delicious fruit coming into season. Chef Jesus Martinez-Garcia’s blueberry citrus muffin recipe is easy, bursting with bright flavors and the perfect springtime treat. Chef Jesus works at our client’s corporate cafeteria in Seattle where his dishes always put a smile on our client’s employee’s faces!
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
1 cup blueberries
1/2 orange (juice and zest)
2 tsp baking powder
1/2 tsp salt
Mix the sugar, butter and juice from the orange until well whipped together. Then add in the eggs and vanilla, continuing to mix together well.
In a separate bowl, mix the flour, baking powder, and salt. Pour in the butter-sugar mixture and stir together. Add the milk and continue to stir until there are no dry bits of flour.
Pour the blueberries and orange zest in and briefly mix in while smashing some of the blueberries.
In a muffin pan lined with paper muffin cups, scoop in the batter to fill the cups about 2/3 of the way full.
In an oven preheated to 375°, put the muffins in the center rack and bake for about 22-25 minutes or until golden brown.
Remove from the oven and let cool for about ten minutes.
Place muffins on a serving platter and sprinkle with some powdered sugar. Serve and enjoy!
With all the unruly winter weather, National Chili Day couldn’t come any sooner. Try Chef Brian Lorente’s chili recipe to bring some heat to your day. Filled with robust spices that create a flavorful chili, this recipe is sure to provide you with warmth from the inside out. Chef Brian works at our tech client’s corporate cafeteria in Seattle and enjoys cooking comfort food.
1 tbsp olive oil
Half of large yellow onion
1 tbsp minced garlic
1 lb ground beef
1 lb package of pinto beans, cooked
2 tbsp paprika
2 tbsp cumin
1/4 cup chili powder
2 tsp cayenne pepper
1 14-oz can diced tomatoes
2 cups beef broth
2 tsp salt
1/4 tsp black pepper
Heat olive oil in a heavy bottom pan over medium until almost smoking. Add onions and sauté until translucent. Add garlic and sauté one more minute.
Place the ground beef in the pan and cook until thoroughly brown. Drain if necessary. Season with paprika, cumin, and chili powder.
Lightly rinse beans with water to wash off excess residue.
Add tomatoes, beans, broth, salt, and pepper to the pan. Simmer 20 minutes. Add the cayenne pepper.
Serve with optional garnish, cheese, avocado, scallions, or sour cream.
This Valentine’s Day fall in love with these Red Velvet Thumbprint Cookies from our Chef, Adam Del Pozzi. The rich chocolate flavor of the cookie with tangy but sweet frosting is a match made in heaven! Chef Adam works at the corporate cafeteria for one of our tech clients in Seattle and loves creating memories through food.
1 cup unsalted butter
1/2 cup sugar
1 large egg yolk (room temperature)
1 tsp vanilla
1/2 tsp red food coloring
2 cups all-purpose flour
2 tbsp cocoa powder
1/2 cup coarse sugar
4 ounces cream cheese
1/4 cup sugar
1 large egg white (room temperature)
1/2 tsp vanilla
1/4 tsp salt
Preheat oven to 300°. In large bowl cream together butter and sugar until it is light and fluffy.
Beat in vanilla, egg yoke, and food coloring. In another bowl whisk together flour and cocoa powder. Gradually beat into mixture.
Roll the dough into 1 inch balls and then roll in coarse sugar. Place on cookie sheet 2 inches apart on parchment paper. Use your thumb and press into the center of each ball to create a deep indentation. Plave the cooking sheet into the oven and bake for 10 minutes.
While cookies are baking, mix together filling ingredients until smooth.
After the 10 minutes are up, remove the cookies from the oven and carefully fill thumbprint. Place the cookies immediately back in the oven and bake for an additional 10 minutes.
Remove from oven and allow cookies to cool (on a cooling rack preferably). Enjoy!
Chef Allison Hain elevates the traditional cake and ice cream duo with her recipe for Baked Alaska. Use your favorite flavor of ice cream or her family’s personal favorite, strawberry, for a sweet treat that sure to be melt your taste buds but not your ice cream! (Fun fact: meringue works as an insulator that doesn’t allow the ice cream to melt.)
1 pint strawberry ice cream (or substitute any flavor you like)
1 pound cake, sliced into 1 inch thick pieces, then cut into 3 inch rounds
12 egg whites, room temperature
1/8 teaspoon cream of tartar
1 1/2 cup sugar
1. Line three egg cups (deep cups with domed bottoms, about 3 inches in diameter) with plastic wrap, with about 2 inches over the sides. Press ice cream into cups evenly, wrap plastic wrap over sides and ensure ice cream is well packed, with an even and smooth top. Freeze for 1 hour.
2. Place three, 1 inch thick and 3 inches in diameter pound cake pieces on small plate, cover with plastic wrap and freeze for 1 hour.
3. Remove ice cream and pound cake from freezer. Invert ice cream and remove from molds, gently pressing down into pound cake rounds. Transfer to plate, cover well with plastic wrap. Freeze once more for 1 hour.
4. In medium metal bowl, beat egg whites and cream of tartar on high for 3 minutes or until foamy. Gradually add sugar and continue beating until stiff peaks form. When inverted, meringue should not move.
5. Preheat oven to 500°.
6. Remove plastic wrap, and place cake/ice cream molds on foil lined baking sheet, spacing apart as much as possible. Cover with meringue, using piping bag ideally. Meringue should be roughly 3/4 inches thick. Ensure there are no gaps or weak spots. The meringue is the cast to prevent leaking, so it is very important that the ice cream and cake are sufficiently encased. Discard extra meringue.
7. Bake for 4-6 minutes, until meringue is nicely browned. In this step, imagine you are toasting a marshmallow.
With winter in full force, nothing is more comforting and restorative on a cold day than a big bowl of soup. Check out Chef Katrina Schonberg-Hamar’s delicious Black Bean Soup recipe sure to soothe you from the inside out!
1 pound dried black beans, sorted and rinsed
4 thick cut slices of bacon
1 large onion, diced
2 medium carrots, peeled and diced
3-4 stalks celery, diced
2 tablespoons minced garlic
1-2 serrano peppers, minced (remove seeds for a milder soup)
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons chili powder
Salt and pepper
6-8 cups chicken stock
28 oz. can crushed tomatoes
1/2 cup finely chopped cilantro
3 tablespoons lime juice
To serve: Cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce (like Cholula)
Soak the beans in water to cover for at least 6 hours or overnight.
In a large pressure cooker (or if you don’t have one, use a large Dutch oven) cook the bacon over medium heat until rendered and crispy. Remove the bacon and drain on paper towels, then chop into small pieces.
Add the onion, carrot, and celery to the pot with the bacon fat, sprinkle with salt and pepper. Increase heat to medium high and sauté until the onions are translucent and begin to soften, stirring frequently. Add the garlic, serrano peppers, and spices. Cook for 1-2 minutes until everything is very fragrant.
Drain the soaked beans, put them in the pot along with the chicken broth, canned tomatoes, and bacon. Sprinkle a little more salt in the pot, stir to combine, and put the lid on the pressure cooker, bring to high pressure, and cook for 30 minutes after pressurized. (If using a Dutch oven, bring to a simmer, cover, and cook for 1 1/2 to 2 hours, stirring occasionally until beans are tender.)
Remove from heat and allow the pressure to release naturally, this will take about 20 minutes. Check the beans for tenderness (simmer until tender if they are not) and season to taste with salt (it will need a lot of salt if you used unsalted broth).
Transfer 4-6 cups of soup to a blender, making sure not to fill the blender more than 2/3 full. Be sure to vent the lid to prevent a dangerous explosion of hot soup, and blend until very smooth.
Add the puréed soup back to the pot, add the cilantro and lime juice, stir well. Taste the soup and adjust the salt as needed. Ladle into bowls and top with cilantro leaves, queso fresco, sour cream, diced avocado, and/or Mexican hot sauce such as Cholula.
A small amount of bacon is added for flavor, and a homemade chicken stock was used, but you can easily omit the bacon and use vegetable stock for a vegan version. If you do, a roasted vegetable stock made with some dried mushrooms is recommended for the deepest umami flavor.
Finish off your winter holiday baking with the delicious seasonal flavors in Chef Emily Gingery’s Gingerbread Muffins with Vanilla Bean Glaze. With six easy steps and tons of flavor, this recipe will certainly start your morning off right.
2 2/3 cups all-purpose flour
2 1/4 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup dark molasses
1 cup cold water
Vanilla Bean Glaze
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla bean powder
1 tablespoon whole milk
Preheat oven to 350°F. Line a standard muffin tin with muffin cups, coat with nonstick baking spray.
Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk together. Set aside.
Place butter and sugar in a bowl and then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating each addition, then add molasses. Scrape down the sides as needed and beat until well mixed.
Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the side, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth.
Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
While muffins are cooling, make vanilla bean glaze. Combine confectioners’ sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding in a little more milk, 1 teaspoon at a time until you reach your desired consistency. Drizzle glaze on top of muffins.
Still looking for the perfect side dish for your Thanksgiving celebration? Try Chef Katrina Schonberg-Hamar’s delicious Potato Hash with Autumn Vegetables recipe – sure to satisfy even the most discerning guest. Katrina is a chef at one of our large technology clients’ corporate cafeterias in Seattle and is no stranger to creating delectable & versatile dishes. Whether it’s served for a Thanksgiving brunch or a traditional dinner side, this hash is full of comfort and makes the most of seasonal produce!
1. Preheat an oven to 425° F with racks in the top and bottom third. Line two sheet pans with parchment paper. Toss the potatoes in a generous drizzle of olive oil, plus plenty of salt & pepper. Spread out in an even layer on one of the baking sheets. Bake for 10 minutes.
2. Toss the Brussels sprouts in a generous drizzle of olive oil, plus salt and pepper. Spread them out evenly on the other sheet pan. Put the Brussels sprouts in the oven.
3. Toss the butternut squash in olive oil, salt, and pepper. Take out the potatoes and stir them around. Then add the butternut squash to the same sheet pan, taking care not to crowd it. Roast until the vegetables are tender. If one of the sheet pans is cooking faster than the other, take it out. When everything is done, toss all the veggies together. Taste for seasoning and add more salt if needed.
Tips and Suggestions
It’s best to roast the vegetables until they are tender on the inside, brown & slightly crispy on the outside, which is about 15-25 minutes in a hot (425° F) oven.
You can add whole cloves of garlic or chopped toasted nuts like hazelnuts with the potatoes. Take care not to burn them.
Toss in any spices you like with the veggies such as paprika or za’atar for added flavor or after cooking, toss everything with a sweet aged balsamic.
Getting ready for your holiday gatherings may seem a little different this year, but one thing will remain the same – delicious, comfort food. Want to switch up your regular side dish? Try this savory Mushroom Risotto recipe from Chef Brian Lorente. Brian is a chef at the corporate cafeteria of one of our large technology clients in Seattle and is always whipping up something tasty!
8 oz chef’s mix gourmet mushrooms
1 1/2 cups arborio rice
2 shallots, finely diced
1 1/2 tsp minced garlic
1/2 cup white wine
6 cups chicken stock, broth, or bouillon
2 tbsp cold butter
3/4 cups parmesan cheese
Parsley for garnish
Salt to taste
Black pepper to taste
2 tbsp olive oil
1. Cut any large mushroom chunks from chef’s mix into slightly smaller pieces.
2. Heat a tablespoon of oil & sauté mushrooms for about 3 minutes until soft. Remove from pan, reserve for later.
3. Heat another tablespoon of oil in the same pan, sauté shallots & garlic for about 2 minutes. Add rice, incorporate with olive oil to coat. Lightly toast the rice for about 3 minutes.
4. Deglaze the pan with white wine, be sure to scrape up any residue from the bottom and incorporate it into the mixture.
5. When the wine has absorbed into the rice, add 1/2 cup of chicken broth at a time while stirring. When each ladle of broth looks like it is almost absorbed, add another half cup & stir. Repeat this process for 20 to 25 minutes until rice is al dente but not mushy. You may not use all of the broth. Stir constantly.
6. There should be a little bit of liquid left in the rice when it is ready to finish. The mixture should be able to move in the pan, but should not be runny, nor thick and gloppy. Move the pan off of the heat & swirl in the cold butter, then mix in the parmesan. Reincorporate the mushrooms, adjust for salt & pepper if necessary.
7. Serve immediately. Garnish with fresh, chopped parsley. Enjoy!