Tofu Steak by Chef Robert
Chef Robert Baradaran July 11, 2011 Monthly General Meeting Victoria Club–Riverside, CA Ingredients (serves 4) 2 blocks silken tofu (not pressed–delicate and moist) 1 clove garlic salt and pepper flour...
View Article“The Wallie”
by Chef Ryan Douglas Executive Chef/Catering Manager Riverside Unified School District Nutritional Services (used with permission) 2 cups romaine lettuce, chopped 1 cup green cabbage, shredded 2...
View ArticleHoney Garlic Vinaigrette
by Chef Robert Grider as presented at the general meeting on February 13, 2012 Ingredients: Honey ¼ C Sushi Vinegar ¼ C Lime Juice ¼ C Garlic, Minced 2 Cloves Canola/ Olive Oil Blend 1 C Procedure:...
View ArticleLotus Chips
by Chef Robert Grider, demonstrated at our general meeting on February 13, 2012 at the University of California, Riverside. Preheat deep fat fryer to 370 Thoroughly clean the lotus root(s). Fry for 2...
View ArticleTuna Tartare
by Chef Robert Grider Yellow Fin (Sashimi Grade) 2 Pounds Honey Garlic Vinaigrette...
View ArticleKartoffelpfannkuchen (Potato Pancakes)
by Richard Hollenbeck This is one of my favorite traditional German meals. I was saddened in culinary school when I heard about making “potato pancakes” from leftover mashed potatoes. I promise this...
View ArticleDarby’s Vegetarian Irish Stew
Thanks to Chef Joe Eidem for this St. Patrick’s Day recipe: Ingredients 2 medium onions ¼ cup unbleached flour 4 cups water 1 cup carrots or 1 cup parsnips, sliced 1 cup turnips or 1 cup rutabagas 1...
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