DMFlavors.com Recipe of the Month: Cherry "Pesto" Quinoa Salad

Cherry “Pesto” Quinoa Salad (Vegetarian)

• 3 ½ cups cooked quinoa, keep warm
• 2 cups chopped spinach
• 2/3 cup chopped, toasted walnuts
• 1 ½ cups fresh, sweet, pitted cherries
• ½ cup olive oil
• ¼ cup white vinegar
• Salt & pepper to taste
• 1 tablespoon chopped basil
• 3 ounces crumbled goat cheese

Combine warm quinoa, spinach and most of the walnuts in a large bowl and toss, allow spinach to wilt slightly.
Make dressing by combining 1/3 cherries, olive oil, vinegar, ¼ teaspoon of salt in a blender and process until smooth.
Cut remaining cherries in half. Stir most of them into quinoa. Salt & pepper to taste.
Place in serving bowl and top with additional cherries, walnuts, basil and goat cheese.
Omit cheese for vegan.

DMFlavors.com Recipe of the Month: Mashed Potato Doughnute with Salty Caramel Glaze

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Recipe of the Month

Mashed Potato Doughnuts with Salty Caramel Glaze

DOUGHNUTS:

• 2 1/2 Russet potatoes (Approximately 1 1/2- 1 3/4 Cup mashed potatoes)
• 1 1/3 Cups 
• 1 Tablespoon Orange Zest (zest of 2 Oranges)
• 3/4 Cup Whole Milk
• 1/2 teaspoon whole cloves
• 1/2 teaspoon grated nutmeg
• 3 1/2 Tablespoons Shortening, vegetable
• 2 Large Eggs
• 3 1/2 Cups Flour, all-purpose
• 4 teaspoons Baking powder
• 1 teaspoon Salt
• As Needed Vegetable Oil for frying

SALTY CARAMEL GLAZE:

• 1 Cup Sugar, granulated white
• 1/4 Cup water
• 1 Cup Heavy Cream
• 1 teaspoon Salt

Peel russet potatoes, cut into quarters. Boil potatoes unsalted water until knife tender, drain well and mash by hand.
In a large mixing bowl, combine by hand, mashed potatoes, sugar and orange zest. Set aside.
In a small saucepan, over low heat, simmer milk, cloves, nutmeg and shortening. Allow to steep for at least 10 minutes. Strain and discard cloves.
Whisk eggs, then slowly whisk in the steeped milk to the eggs.
Pour milk mixture into the potato mixture and stir gently to combine.
In a medium bowl sift together flour, baking powder, and salt.
Stir in by hand the flour mix to potato mix until dry is just combined.
Cover the bowl with plastic wrap. Let dough rest for 1 hour.
Dust your hands lightly with flour; turn dough out onto a floured surface.
Roll dough to 1/3 inch thickness,cut doughnuts and deep fry in a 350-360F oil for 3-4 minutes, turning at least once for even browning.*
Using a slotted spoon, transfer doughnuts to a paper towel lined tray to drain and cool.
*Doughnuts will float up sometime during frying, turn over to check browness.

SALTY CARAMEL GLAZE
In a medium saucepan place the water. Sprinkle sugar evenly into the water and place over medium heat, melt sugar. Heat until golden brown
While sugar is cooking, in a small saucepan, bring cream to a gentle simmer.
Slowly pour cream into sugar until combined. CAUTION: hot sugar will froth upwards.
Whisk in the salt. Cool to room temperature. Reserve.

TO GLAZE DOUGHNUT**:
Place parchment or wax paper onto a sheet pan, place cooling rack over it.
Hand dip or drizzle with salty caramel glaze and serve.
** Serving suggestions: Sprinkle with cinnamon sugar instead of glaze

DMFlavors.com Recipe of the Month: Meatball Panini Melts With Caramelized Balsamic Onions

Recipe of the Month

Meatball Panini Melts With Caramelized Balsamic Onions

For the Caramelized Onions

• 1 Large Spanish Onion -- sliced 1/4" thick
• 2 Tablespoons Olive Oil
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Balsamic Vinegar
• Salt & Pepper -- To Taste

For the Meatballs

• 1 1/2 Pounds Meatloaf Mix (pork, Veal & Beef) or any combination or just beef
• 1/2 Cup Fresh Bread Crumbs
• 1/4 Cup Milk
• 2 Cloves Garlic -- Minced
• 3 Tablespoons Onion -- Minced
• 1/2 Cup Parmesan Cheese -- Grated
• 1 Teaspoon Oregano - Dried
• 1 Teaspoon Basil Leaves
• 3 Tablespoons Parsley - Flat Leave/italian -- Chopped
• Salt and Pepper -- To taste

For Sandwiches

• 1 Loaf Italian Bread - the Wide Kind (12 Slices ) -- sliced 3/4-inch thick
• 12 Slices Provolone Cheese (not Smoked)
• 12 Slices Deli Mozzarella or Presliced Sargento in the Refrigerator Section
• 1 Teaspoon Garlic Powder
• 4 Tablespoons Olive Oil

For the Onions
In a large skillet,over medium-high heat, heat the olive oil . Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Lower the heat to low/medium low. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
Stir in the Balsamic Vinegar and adjust the salt and pepper and sweetness if desired
For the Meatballs
Soak the bread crumbs in the milk for 5 minutes. After 5 minutes squeeze the extra milk from the crumbs and add to the meat mixture.
In a large bowl mix the meat, garlic, onion, Parmesan Cheese, Oregano, Basil, parsley and soaked bread crumbs.
Salt and pepper to taste. Heat a small amount of the mixture in a fry pan or microwave to taste the salt and pepper levels. The parmesan cheese can be salty so use caution with the salt addition until you taste it.
Form the meat mixture into 6 oblong patties similar in shape to the bread. Indent the center for a more even cooking process.
On a grill or grill pan cook the patties in batches if necessary for 4-5 minutes on each side.
To assemble and cook the Panini
Mix the garlic powder and olive oil together
Brush one side of the bread with the oil.
With the oiled sides out layer one slice of mozzarella and one slice of provolone the patty and the onions. Add another slice of each cheese and another slice of bread. Press down lightly.
Using a panini press or grill or skillet brown each side until golden brown. If you don't have a press, place a piece of foil on the sandwich and weigh with a heavy pan

DMFlavors.com Recipe of the Month: Curry Spiced (not spicy!) Shrimp

Curry Spiced (not spicy) Shrimp

• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seed
• 1 teaspoon fennel seed
• 1 teaspoon mustard seed
• 6 each cloves
• 2 tablespoons turmeric
• To taste red pepper, ground
• 10 leaves curry leaves, fried in vegetable oil (see below)
• 1 teaspoon black peppercorns
• 1 teaspoon Fish Sauce
• 1 teaspoon sugar
• 1 pound 16-20 Shrimp, peeled and deveined
• 2 cups cooked Jasmine rice
• 2 tablespoons vegetable oil
• 6 ounces coconut milk, canned

Place coriander, cumin, fenugreek, fennel, mustard, peppercorns and cloves in a dry heavy skillet over medium heat. Toast spices, stirring occasionally, until they turn dark, not burnt, about 12 minutes. If heat is too high, outside of seeds will burn before they get cooked inside. Cool completely.
In a frying pan with about 1/8 of an inch of hot vegetable (just starting to smoke) oil at medium high heat, carefully drop curry leaves into oil and stand back as leaves may splatter oil. Cook leaves until browned all over and remove to drain on a paper towel.
Grind seeds and leaves to a powder in a cuisinart or spice grinder or coffee mill (be sure that the grinder is dedicated to spices as the oils from the seeds may leave residue). Mix in turmeric. If using red pepper, add at this point.
Add 2 tablespoons of the spice mixture to the peeled and deveined shrimp and marinade for 1/2 hour.
Meanwhile, in a saute pan, add the 2 tablespoons of vegetable oil and the remaining spices. Heta on med/high with stirring. Heat until very fragrant but do not burn.
Add shrimp and cook until just starting to turn orange (do not fully cook shrimp) and spices coat the shrimp, about 2 minutes.
Remove shrimp from pan and place on a plate. Add coconut milk, fish sauce and sugar to pan. With constant stirring, cook until sugar is well blended and dissolved and sauce is bubbly and beginning to thicken. About 12 minutes total. Taste and adjust seasoning if necessary.
Add shrimp to pan and continue cooking until a nice yellow colored sauce is produced, about 4-5 minutes. Do not overcook shrimp.
Remove from heat and serve shrimp over cooked rice or noodles. Adjust heat by adding red pepper if necessary.
*We recommend doubling the spices in this recipe and reserving the spice blend for other curry dishes. Keep in an airtight container in the freezer for up to 3 months.

DMFlavors.com Recipe of the Month: Curry Spiced (not spicy!) Shrimp

• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seed
• 1 teaspoon fennel seed
• 1 teaspoon mustard seed
• 6 each cloves
• 2 tablespoons turmeric
• To taste red pepper, ground
• 10 leaves curry leaves, fried in vegetable oil (see below)
• 1 teaspoon black peppercorns
• 1 teaspoon Fish Sauce
• 1 teaspoon sugar
• 1 pound 16-20 Shrimp, peeled and deveined
• 2 cups cooked Jasmine rice
• 2 tablespoons vegetable oil
• 6 ounces coconut milk, canned

Place coriander, cumin, fenugreek, fennel, mustard, peppercorns and cloves in a dry heavy skillet over medium heat. Toast spices, stirring occasionally, until they turn dark, not burnt, about 12 minutes. If heat is too high, outside of seeds will burn before they get cooked inside. Cool completely.

In a frying pan with about 1/8 of an inch of hot vegetable (just starting to smoke) oil at medium high heat, carefully drop curry leaves into oil and stand back as leaves may splatter oil. Cook leaves until browned all over and remove to drain on a paper towel.

Grind seeds and leaves to a powder in a cuisinart or spice grinder or coffee mill (be sure that the grinder is dedicated to spices as the oils from the seeds may leave residue). Mix in turmeric. If using red pepper, add at this point.

Add 2 tablespoons of the spice mixture to the peeled and deveined shrimp and marinade for 1/2 hour.

Meanwhile, in a saute pan, add the 2 tablespoons of vegetable oil and the remaining spices. Heta on med/high with stirring. Heat until very fragrant but do not burn.

Add shrimp and cook until just starting to turn orange (do not fully cook shrimp) and spices coat the shrimp, about 2 minutes.

Remove shrimp from pan and place on a plate. Add coconut milk, fish sauce and sugar to pan. With constant stirring, cook until sugar is well blended and dissolved and sauce is bubbly and beginning to thicken. About 12 minutes total. Taste and adjust seasoning if necessary.

Add shrimp to pan and continue cooking until a nice yellow colored sauce is produced, about 4-5 minutes. Do not overcook shrimp.

Remove from heat and serve shrimp over cooked rice or noodles. Adjust heat by adding red pepper if necessary.

*We recommend doubling the spices in this recipe and reserving the spice blend for other curry dishes. Keep in an airtight container in the freezer for up to 3 months.

DMFlavors.com Recipe of the Month: Really Wild Stuffing with Mushrooms and Rice

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Recipe of the Month

Really Wild Stuffing With Mushrooms & Rice

• 8 Tablespoons Vegan "butter" Sticks
• 4 Large Onions -- quartered & thinly sliced
• 1 1/4 Pounds Assorted Wild Mushrooms -- Sliced
• 3 Tablespoons Fresh Thyme Leaves -- Chopped
• 5 Cups Low Sodium Vegetable Broth
• 3 Teaspoons Fresh Sage -- Chopped
• 1 1/3 Cups Wild Rice
• 1 1/4 Cups Long-grain Rice
• 1 3/4 Cups Dried Pears or Cherries -- Coarsely chopped
• 3/4 Cup Fresh Italian Parsley -- Chopped
• Salt and Pepper to Taste
• 1/4 Cup Fresh Italian Parsley for Garnish -- chopped

Melt half of the spread over medium heat. Add the onions and cook while stirring until caramelized. (20 -30 minutes) Transfer the onions to a large bowl.
Melt the remaining spread in the same pot and add the mushrooms and 1 tablespoon of the thyme. Cook until the mushrooms are brown and tender. Add to the onions in the bowl. Season with salt and pepper
In a large (3 -4 quart) deep saucepan bring the broth, 2 teaspoons of sage, 1 tablespoon of thyme to a boil. Add the wild rice and return to a boil then reduce the heat to a simmer, cover and cook 30 minutes. Mix in the white rice and continue to cook for about 20 minutes or until all the liquid is absorbed.
Add the mushrooms , onions and remaining thyme and sage and dried fruit. Cover and cook an additional 5 minutes stirring to prevent sticking. Add the parsley and adjust seasoning with salt and pepper.
Final preparation:
Preheat oven to 350 F. Grease a 9"x13" pan. Add stuffing and cover with foil that has been sprayed with cooking spray, greased side on stuffing. Bake until heated through about 30 -40 minutes. (check center temperature with a kitchen thermometer (140 -150 F) Uncover and continue to bake until the top is slightly crisp and golden brown, 15-20 minutes more.
Spinkle with an additional 1/4 cup of fresh chopped parsley.
This stuffing can also be stuffed into a turkey if you aren't vegan.

David Michael and Co. Recipe of the Month: Thai Spiced Pumpkin Soup

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