Cherry Tart 1 ½ cups flour, plus more for rolling ½ teaspoon salt 2 tablespoons sugar 6 tablespoons cold unsalted butter 5 tablespoons shortening (Crisco) 1egg 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) In […]
Nectarine Tart 1 ½ cups flour, plus more for rolling ½ teaspoon salt 2 tablespoons sugar 6 tablespoons cold unsalted butter 5 tablespoons shortening (Crisco) 1egg yolk, beaten plus 2 tablespoons cold water 2 lbs. (roughly 5-6) nectarines Juice of 1 lemon 1 tsp. vanilla extract 4 tablespoons peach jam or preserves 2 tbsp. melted unsalted butter 1 […]
Chef Rhadia recently sat down with Entrepreneurial Chef to discuss overcoming obstacles and being told she would never make it. The article can be found here. Rhadia Hursey is a chef who has certainly forged her own path. As a mature student in culinary school, she was told, “You guys will never make it.” Well, […]
Chef Rhadia spoke to www.justthesizzle.com about how she got started as a chef and making a difference in the culinary industry. The link to the original article can be found here. Rhadia Hursey is a chef who has certainly forged her own path. As a mature student in culinary school, she was told, “You guys […]
Tuscan Style Ribs 1 tbsp. rosemary, finely chopped 1 tbsp. sage, finely chopped 1 tsp. fennel pollen 1 tsp. crushed red pepper 2 1/2 tsp. kosher salt 4 cloves garlic, minced 2 tbsp extra virgin olive oil 3.75 lbs. pork spareribs Preheat oven to 375 degrees Add all ingredients to a small bowl and mix […]
Pork Roast with Fennel, Lemon, and Sage 3-4 lb. pork shoulder roast 1 large yellow onion, quartered 2 carrots, cut in half 2 celery, cut into thirds 1 cup reduced sodium chicken stock olive oil 2 tsp. fennel pollen zest of 1 lemon 2 tsp. kosher salt 1/4 tsp. black pepper 4 cloves garlic 3 […]
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 1 small fennel bulb, sliced thin 1 tbsp. olive oil 2 cups firmly packed shredded kale 1 cup quinoa, cooked ¼ cup cranberries ½ cup grape tomatoes, cut in half ¼ slivered almonds Salt and pepper, to taste Lemon Dressing ¼ cup lemon juice (1-2 lemons) 1 tsp. Dijon mustard 1 […]
Passionfruit Mousse 1-pint heavy whipping cream 14 oz. passionfruit pulp 1-14oz can sweetened condensed milk Add heavy whipping cream, passionfruit pulp in a blender. Slowly add the sweetened condensed milk so that it does not sink to the bottom or get stuck to the sides of the blender. Blend on high until incorporated (about 1 […]
Salmon Cakes 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 […]
Coconut Date Balls 1/3 cup organic sliced almonds 1 cup organic dates, pitted 1 tsp vanilla extract 1 tbsp water ½ cup organic shredded coconut Add almonds to a food processor and pulse until the texture of breadcrumbs. Add dates and pulse until mixture looks like crumbs. Add vanilla extract and water and pulse for […]
Chef Rhadia’s recipe was featured in the East Hampton Press. To read the article click here.