Tom Douglas' Corporate Executive Chef, Chris Schwartz, Shows Off His Skills with a Pan-Roasted Wild Alaska Pollock Dish

On this episode of On Foodable, Executive Chef Chris Schwartz from Tom Douglas Restaurants explains the newfound role of being a chef in today’s day and age and why it’s important to continue looking for new resources to cook with.

Chef Schwartz mentions, “When people come to Seattle, they automatically want Halibut, Salmon, or Dungeness Crab, which is great. But, as you know, those (resources) are limited to a certain extent, so we have to be on the forefront of figuring out what else is out there.”

During Foodable.io Seattle, Chef Schwartz prepares a unique dish using wild Alaska pollock, provided by Trident Seafoods. The wild Alaska pollock is paired with harissa, moroccan-like chili paste, used to glaze a newaukum delicata squash. Chef Schwartz tops his dish off with a drizzle of a charred jalapeno-basil vinaigrette, giving another kick of flavor and spice to the overall dish.

About Pan-Roasted Wild Alaska Pollock with Harissa and Honey-Roasted Newaukum Delicata Squash


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About the Dish

Ingredients:

Harissa Glaze

  • 6 oz. Harissa Paste

  • 1 oz. Red Wine Vinegar

  • ½ Red Onion, minced

  • Lemon Juice, ½ of lemon

  • 1 oz. Warm Water

  • ½ c. Olive Oil

  • ¼ c. Honey

  • 4T. Chopped Parsley

Preparation:

  1. Combine all ingredients and season with salt and pepper.

Charred Jalapeno-Basil Vinaigrette

  • ¾ c. Red Onion, diced

  • ¼ c. Red Wine Vinegar

  • ¼ c. Apple Cider Vinegar

  • 1 ½ T. Salt

  • 4ea. Jalapenos

  • 4ea. Red Fresco Chilis

  • ¼ c. Honey

  • 1 ½ T. Dijon Mustard

  • 1T. Garlic, finely chopped

Preparation

  1. Combine the first four listed ingredients and let sit for ten minutes

2. Begin preparing jalapenos and Fresco chilis by removing the ends and cores from each

3. Slightly char in a pan with olive oil (keep them firm)

4. Add to mixture when ready (season with salt, pepper and chopped basil as needed)

Harissa and Honey Roasted Newaukum Delicata Squash

  • 1 Newaukum Delicata Squash

Preparation

  1. Remove seeds from squash and slice into half-sized rings

  2. Toss in Harissa glaze and season with salt and pepper

  3. Preheat oven to 450°F and cook on sheet pan for 20 minutes

Pan-Roasted Wild Alaska Pollock

  • 4ea. 4-6 oz. Skin-on Pollock Fillets

  • 1 Tbsp. Unsalted Butter

  • Salt and Pepper

Preparation:

  1. Heat saute pan over medium-low heat

  2. Rub olive oil on fillets then place in saute pan (skin side down)

  3. Quick saute each side for 3-4 minutes, adding butter in between to baste fillets


Executive Chef Chris Schwartz has spent the last 30 years in the restaurant industry overseeing, leading and managing kitchens, along with a small army of chefs, sous chefs and cooks. He is an invaluable leader to Tom Douglas and his business-partner wife, Jackie Cross. The couple own and operate 14 restaurants, including Seatown Market Diner, another successful Seattle-based Douglas restaurant. Their variety of offerings can be enjoyed during any season, whether you’re staying warm with chowder during the winter or cooling off with a seafood cocktail during the summer!


Chef Nicholas Flores Gives Us The Know-How for a Perfect Pizza

On this episode of Foodable’s Smart Kitchen and Bar, Executive Chef and pizza-making professional of Sette Osteria, Nicholas Flores, shares his experience of opening up a new location in Wynwood and schools us on the must-dos of pizza with our host, Paul Barron.

Chef Nicholas learned from the best in Italian cuisine. Starting as a dishwasher at the tender age of 15, he honed his craft, moved up in the industry, and mastered the art of pizza. When the opportunity presented itself to open up another location in Miami, Fla., Chef Flores was open and excited to take on the challenge.

The vibe of Sette Osteria and the neighborhood of Wynwood correlate perfectly. Sette Osteria has a very modern look with loads of green plants scattered throughout the location. Similarly, Wynwood is a bright, contemporary neighborhood surrounded by the green palm trees of Miami. Osteria couldn’t have been placed in a better spot.

Chef Flores’ has many secrets to creating the perfect pizza. The technique has to have the same consistency to achieve the best results whether it be the ingredients, the dough, the method of cooking, etc. Chef Flores shared a few with us.  

“The key to making the best Margherita Classica pizza is the mozzarella always has to be wet, the tomato sauce should be very light, and there should be plenty of cheese on top,” says chef Flores.

Another fundamental to pizza is the dough. You can see the level of experience chef Flores has as you watch him pump out another pizza crust quickly and as perfectly as the last. He believes the pizza should be no bigger than 8-10 slices. If it’s too big, you lose quality in the crust.

“I always make my pizza about a medium crust. If it’s too big, the pizza doesn’t have any body,” says Chef Flores.

To learn more about how to make pizza, watch the video above of Smart Kitchen and Bar!

Pizza Dough

Ingredients:

  • 1.5 cup pizza flour

  • 3-4 teaspoons salt

  • 1 teaspoon extra virgin olive oil

  • 2 cups cold water


Prosciutto e Rucola Pizza

Ingredients:

  • 8 oz. ball of pizza dough

  • 10 oz. baby arugula

  • .5 oz. lemon dressing

  • 4 oz. fresh sliced prosciutto di parma

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Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Drop diced mozzarella to cover dough leaving some gaps in between each piece of cheese.

  3. Leave about an inch without cheese to make a nice crust.

  4. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath.

  5. Slice prosciutto into quarter-inch pieces.

  6. Pull out oven and put a handful of arugula over the melted cheese.

  7. Drizzle lemon oil dressing over arugula.

  8. Gently lay 4-6 slices of prosciutto over the bed of arugula.

  9. Slice and serve.

Margherita Classica Pizza

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Ingredients:

  • 8 oz. ball of pizza dough

  • 3 oz. tomato sauce

  • 4 oz. fresh mozzarella

  • 4 basil leaves

Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Ladle tomato sauce onto dough and make circular motions to push the sauce toward the crust.

  3. Leave about an inch without sauce to make a nice crust.

  4. Drop diced mozzarella over tomato sauce.

  5. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath. Cheese should bubble when the pizza is ready to be pulled out of the oven.

  6. Top with whole or sliced/torn basil.

  7. Slice and serve.

Rich's Versatile Product Can Help Caterers Extend Hold Times for Tasty Treats

On this episode of Foodable’s Smart Kitchen and Bar, our guest host Chef Dave Mack, Director of Culinary Operations & Development at Tastebuds Catering, will discuss the role of desserts in catering and the challenges caterers have when it comes to hold times and upkeeping visual appeal. He will be creating two sweet treats using Rich’s On Top® Whipped Topping.

“So what’s great about this product is that it takes on flavor so well,” says Chef Mack. “...But the best part about [it] is you can be able to pipe something ahead of time and it will still hold for when you need them.”

The two desserts he covers in this episode are a Tropical Trifle with fresh fruits and a Boston Creme Puff with a chocolate ganache.

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Tropical Trifle

Ingredients:

  • Rich's On Top® Whipped Topping

  • Strawberries

  • Mango

  • Kiwi

  • Blueberry

  • Blackberry

  • Balsamic glaze

  • Mint

Directions:

Cook down fruits with sugar to make individual compotes. Mix each fruit with the whipped topping to make colored fillings. Layer in rainbow order, top with plain topping.

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Boston Creme Puffs

Ingredients:

  • Rich's On Top® Whipped Topping

  • Rich's Premium Custard Base

  • Dark Chocolate Bars

  • Heavy Cream

  • Green and White Sprinkles

  • Cream Puff Shells

 

 

Directions:

Chocolate Ganache

  • Melt dark chocolate over a double boiler and combine with Rich's On Top® Whipped Topping.

Cream Puffs

  • Mix Rich's Premium Custard Base into the On Top® Whipped Topping mixture. Pipe into creampuff shell. Top with chocolate ganache.

The Shift in Catering and Takeout Trends Means Increased Profit for Operators

The Shift in Catering and Takeout Trends Means Increased Profit for Operators

Consumers may be dining out less, but that doesn’t mean they’re cooking at home more. In fact, according to Foodable Labs, ordering interest for catering at the top 100 restaurant chains has increased by 32.5 percent in the past year as people look to their favorite places to provide a restaurant dining experience in the comfort of their homes. That’s why Rich Products Corporation is intent on offering a wide variety of solutions to answer the increasing demand for flexibility and versatility when it comes to the catering and takeout needs of its clients.

“We have really seen a shift in catering over the last few years,” said Diana Schaefer, Associate Customer Marketing Manager at Rich’s. “Catering is no longer just 200 plated meals at a wedding. We’re seeing more and more national, regional and local restaurants add catering to their offerings.”

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Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks

  • Plant-based chef Nathi Toro uses nut milk and natural emulsifiers to make creamy vegan desserts.

  • Using a blender, a food processor, and a freezer, these desserts are totally raw vegan.

In this episode of Foodable’s Smart Kitchen we dive deep into the Raw Vegan realm to create desserts that will delight even the most luxurious of palettes. Our plant-based chef, Nathi Toro,  introduces us to the magic of hazelnuts using both the nut and nut milk to create a velvety hazelnut tart and creamy vegan panna cotta.

How do you make a vegan panna cotta you ask? You'll have to watch the episode for all the details, but the secret is agar-agar, a plant-based gelatin that gives the dessert its signature texture.

Adding vegan items to your menu is a no-brainer as consumers continue to trend towards healthier, more mindful food choices. Don’t disqualify yourself simply because you don’t offer plant-based options. Using ingredients already in your pantry, you could be offering easy vegan dishes, placing your brand at the top of the list for this new breed of foodie.

Find the recipe for Nathi's delectable desserts below and watch the episode for tips and tricks to creating these addictive sweets!

Hazelnut Chocolate Tart

Filling
1 ½ cups cashews, soaked
½ cup hazelnut milk
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
¾ teaspoon soy lecithin
¾ cup coconut oil, melted
¾ cup cacao powder

Blend all ingredients, except cacao powder and coconut oil, until completely smooth. Gradually stream in melted coconut oil while the blender is running. Add cacao powder in thirds, blending until thoroughly combined each time. Continue to blend until completely smooth. Pour filling over prepared crust and let set in freezer. Once frozen, remove from pan and cut tart into long triangular slices.

Crust
1 cup hazelnuts
2 ½ tablespoons coconut sugar
¼ teaspoon salt
1 tablespoon cacao butter, melted
½ tablespoon coconut oil, melted

In a blender, pulse hazelnuts, ½ cup at a time, for 2-3 second increments until the hazelnuts turn to a fine flour-like consistency. Sift and return any large pieces of hazelnut to the blender and pulse again. Be careful not to over blend or the hazelnuts will turn into hazelnut butter rather than a meal. Mix the hazelnut meal and the remaining ingredients by hand. Press crust flat into a 1/6 pan lined with parchment. Smooth and level the top with an offset spatula.

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Hazelnut Milk
1 cup hazelnuts, soaked
3 cups water

Blend above ingredients until hazelnuts are well broken down. Separate the hazelnut pulp from the milk using a chinois or a nut milk bag. Dehydrate any remaining hazelnut pulp to use as hazelnut flour.

Chocolate Shard
½ cup cacao powder
½ cup cacao butter, melted
¼ cup agave
pinch salt

In a mixing bowl, whisk all ingredients until well combined. Pour chocolate onto a parchment-lined sheet pan. Let set in the freezer and once firm, break into pieces.  Store frozen.

Vanilla Panna Cotta with Raspberry sauce

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Panna Cotta
½ cup coconut meat
1 cup cashews, soaked
½ cup almond milk
¼ cup + 2 tablespoons raw agave or maple syrup
¼ cup Agar Agar solution with 1.0% Agar Agar*
½ tablespoon vanilla extract
½ vanilla pod, scraped
½ cup coconut oil

Blend all ingredients until smooth. Pour into semi-sphere silicone molds and place in the freezer for 30-60 minutes or until set.

Raspberry sauce
1 lb frozen raspberries
1 tablespoon agar-agar
½ cup agave

Blend all ingredients until smooth. Strain.

To make agar solution with 1.0% Agar Agar:

  1. Weigh your panna cotta mixture.

  2. Weigh 1 cup of water.

  3. Add the totals together to get the weight of your entire recipe.

  4. Multiply total by 0.01. This amount is what you need to weigh out in agar powder.

  5. Add the cup of water to a saucepan and heat. When it starts to simmer add the measured Agar Agar. Bring to a boil and stir for 3 - 4 minutes.

  6. Measure a ¼ cup of this solution and blend with rest of mixture. Pour into molds. Let set in refrigerator until ready to serve, then remove.

For example: Your mixture = 110g. Cup of water = 250g. Total = 360g.

360g x 0.01 = 3.6g

Therefore, you need to weigh 3.6g agar. Then add to 1 cup water and proceed as per the recipe.