Tag: chefrhadia

Arugula, Watermelon, and Feta Salad with Pomegranate Molasses

Arugula, Watermelon, and Feta Salad with Pomegranate Molasses

Learn to make this delicious arugula salad with watermelon.

Shrimp with corn salsa

Shrimp with corn salsa

This dish is quick and easy. Shrimp with charred corn salsa is perfect for a quick summer dinner.

Cherry Tart

Cherry Tart

 

Cherry Tart

This juicy cherry tart is perfect for summer.

Course Dessert
Cuisine American
Keyword cherry tart
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 430 kcal
Author Chef Rhadia

Ingredients

  • 1 ½ cups flour plus more for rolling
  • ½ teaspoon  salt
  • 2 tablespoons  sugar
  • 6 tablespoons  cold unsalted butter
  • 5 tablespoons shortening Crisco
  • 1 egg yolk lightly beaten
  • ¾ lb. red cherries pitted and cut in half
  • 1 tsp. almond extract
  • ¼ cup cherry jam or preserves
  • 1 beaten egg with 2 tbsp water (egg wash)

Instructions

  1. In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg and pulse until a dough forms. If the dough seems dry, you can add cold water starting at 1 tablespoon at a time.
  2. Gather dough in a ball and let rest for 30 minutes in the refrigerator.
  3. Preheat oven to 375 degrees.
  4. Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10-12 minutes.
  5. Pit and cut cherries in half. Add almond extract and mix until incorporated.
  6. Take dough out of the oven and add the cherry jam to the bottom of the crust. Arrange the cherries cut side down in a pattern starting with the outside and working your way inside. Using a pastry brush, brush the outer crust with the egg wash.
  7. Bake for 20-25 minutes until crust is browned and fruit has gently cooked.
  8. Serve!
Nutrition Facts
Cherry Tart
Amount Per Serving (1 g)
Calories 430 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 282mg 12%
Potassium 180mg 5%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 19g
Protein 5g 10%
Vitamin A 9.8%
Vitamin C 6.3%
Calcium 2.6%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Nectarine Tart

Nectarine Tart

This sweet nectarine tart will become a summer dessert favorite.

Tuscan Style Pork Ribs

Tuscan Style Pork Ribs

These yummy ribs are easy to make and don’t require a grill!

Interview with Food Before Love

Interview with Food Before Love

Chef Rhadia spoke briefly to Food Before Love about her upbringing and what led her to become a chef. The link to the article can be found here.

 

Kale & Quinoa Salad

Kale & Quinoa Salad

Eating healthy doesn’t mean eating bland. This delicious kale and quinoa salad will become a favorite in no time.

Passionfruit Mousse

Passionfruit Mousse

This dessert only requires 3 ingredients!

Not your grandmother’s salmon cakes

Not your grandmother’s salmon cakes

Salmon Cakes

Course Main Course
Cuisine American
Keyword salmon cakes, salmon croquettes, salmon patties
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 465 kcal
Author Chef Rhadia

Ingredients

  • 1 lb. fresh salmon
  • Olive oil
  • Unsalted butter
  • ¾ cup 1 small yellow onion
  • ½ cup 1 small red pepper
  • ½ cup 1 small yellow pepper
  • ¼ cup minced parsley
  • 1 1/2 tsp. old bay seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayo
  • ½ cup panko
  • 1 egg
  • Juice of 1 lemon

Instructions

  1. Preheat salmon to 350 degrees. Place salmon on a sheet pan, skin side down and season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool. After salmon has cooled, flake with a fork into small pieces.
  2. Add 2 tablespoons of olive oil and saute bell peppers and onions until soft about 5-7 minutes. Cool to room temperature.
  3. Add salmon, bell peppers, onion mixture, parsley, old bay, salt, pepper, Dijon mustard, mayo, panko, egg, and lemon juice in a medium-sized bowl. Mix well. Form salmon into 3-ounce cakes. Makes 10 salmon cakes.
  4. Heat pan over medium-high heat with 2 tablespoons olive oil and 1 tbsp. butter. Add salmon cakes and fry for 3 to 4 minutes on each side until browned. Drain on paper towels.
Nutrition Facts
Salmon Cakes
Amount Per Serving (1 g)
Calories 465 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 6g 30%
Cholesterol 119mg 40%
Sodium 477mg 20%
Potassium 618mg 18%
Total Carbohydrates 18g 6%
Sugars 7g
Protein 26g 52%
Vitamin A 11.2%
Vitamin C 6.3%
Calcium 8.2%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Coconut Date Balls

Coconut Date Balls

These sweet treats are perfect for a quick breakfast or a quick snack on the go

East Hampton Press Feature

East Hampton Press Feature

Chef Rhadia’s recipe was featured in the East Hampton Press. To read the article click here.