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Fennel and Red Onion with Blood Orange Essence

Fennel and Red Onion with Blood Orange Essence

by | May 12, 2015

    • 1/4 cup extra virgin olive oil     • 2 fennel bulbs, diced     • 2 medium red onions, diced     • 1/2 cup dry white wine     • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed     • 1 tsp. minced orange zest     • 1 tsp. light brown sugar     • Salt...
Milanese Strawberry–Champagne Risotto

Milanese Strawberry–Champagne Risotto

by | May 12, 2015

    • 4 oz. The Perfect Purée Strawberry Puree, thawed     • 32 oz. excellent quality chicken or vegetable stock     • 2 oz. brown butter and 4 sliced strawberries to garnish     • 2 oz. extra virgin olive oil     • 4 oz. unsalted butter     • 2 shallots, minced     •...
Key Lime Rice

Key Lime Rice

by | May 12, 2015

    • 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed     • 1/2 small onion, minced     • 3 cloves garlic, minced     • 1/4 cup red bell pepper, minced     • 1 tbsp. canola oil     • 1 1/2 cups rice     • 4 cups water or chicken broth     • 2 tsp. salt Method:...
Gorgonzola Dolce – Apricot Raviolini

Gorgonzola Dolce – Apricot Raviolini

by | May 12, 2015

For the filling:     • 2 tbsp. The Perfect Purée Apricot Puree,  thawed     • 8 oz. gorgonzola dolce cheese     • 8 oz. ricotta cheese, worked through a fine mesh sieve     • 1 tsp. kosher salt     • 1/4 tsp. finely ground black pepper     • 2 tsp. minced fresh chive...
Coconut Jasmine Rice

Coconut Jasmine Rice

by | May 12, 2015

    • 30 oz. The Perfect Purée Coconut Puree, thawed     • 4 cups Jasmine rice, rinsed in cool water until clear     • 32 oz. cold water     • 1 1/2 tsp. salt Method: 1. Combine the ingredients in a heavy-bottomed saucepan. Bring the mixture to a boil. 2. Stir well to...