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Illegal Baker

A journey through my life as a baker

Spicy Broiled Corn & Squash


2 jalapeños, chopped 4 Tbsp Butter
4 Utah Corn Cobs
2 Zucchinis, sliced

2 Yellow Squashes, sliced
1/2 Tbsp Fresh Thyme, chopped

1/2 Tbsp Fresh Marjoram, chopped

Salt and Pepper to taste

1/2 Cup Queso Fresco

1/4 Cup Cilantro, chopped

1/4 Cup Olive Oil

Juice of 1 Lime

In a small pot over medium heat, cook butter and jalapeños for a few minutes.

Brush some of the butter over the corn and broil or grill until gently charred.

Mix the rest of the ingredients in a bowl, place them in a sheet pan lined with foil and broil for 10 minutes or until edges start to brown.

Remove the kernels from the corn cubs and mix with hot veggies and the rest of the ingredients, Serve hot.

Sponsor: Roth Living


Edamame Salad

4 Cups Edamame beans , steamed
4 Tbsp Vegetable Oil
1/2 Onion, diced
2 Garlic Cloves, crushed
1 Tbsp Fresh grated Ginger
1 large Red Bell Pepper, diced
2 Cups Fresh Corn kernels
2 Green Onions, sliced
Sautee the onions, garlic, ginger until aromatic. Add the bell peppers and cook until tender. Add the corn and cook for 3 minutes. Add the edamame and set aside
For the dressing
1 Tbsp Sesame Oil
1 tsp Sambal (garlic chili sauce)
1 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
2 Tbsp Olive Oil
Mix all ingredients together and toss with the salad, season if necessary  and refrigerate. Always better overnight.
Sponsor: Roth Living

Red Velvet Strawberry Ice-cream Sandwich


For the Cake:
 
2 Cups AP Flour
1 1/4 Cup Sugar
1 Stick of Butter, melted
2 Eggs
1/2 Cup Cocoa Powder
1 Tbsp Vanilla
3 Tbsp Red Food Color
2/3 Cup Heavy Cream
1 tsp Baking Soda
1 ts Vinegar
 
Preheat oven to 350 F.
Whip eggs with the sugar until doubled in size.
Blend all dry ingredients, sift and set aside.
Add the liquid ingredients to the egg mixture and mix well.
Add the dry ingredients in low speed until distributed evenly.
Pour over a lined 1/2 sheet pan and bake for 12 to 15 minutes or until set in the center.
Allow to cool.
 
 
For the strawberry filling
 
1 Container of Strawberries, sliced
4 Tbsp Powdered Sugar
1 Tbsp Grand Marnier
Zest of 1 Orange
 
Mix all ingredients and cook over medium heat to make a compote.
Cool in an ice-bath and set aside
 
To assemble the sandwich:
 
2 Pints of Vanilla Ice cream or any ice cream you like
1 Red Velvet Cake
Strawberry Compote
 
Line a 9x14 pan with plastic wrap, Divide the cake in half and place one of the halves on the bottom. Carefully spread one pint of ice-cream on top. Spread the strawberry filling unevenly and cover with the other half. Freeze for a couple of hour and divide. Serve cold

Adult Mac and Cheese


4 ounces prosciutto di parma, sliced thing and chopped
Vegetable oil
Saltsalt
2 cups elbow macaroni
1 1/2 cups whole milk
2 Tbsp butter
2 Tbsp flour
4 ounces Gruyere cheese, grated
4 ounces Sharp White Cheddar, grated
2 ounces French Feta Cheese, crumbled
Fresh ground black pepper
Pinch nutmeg
1 tsp fresh thyme, chopped
4 Oz of Panko crumbs
Fresh chopped parsley
Truffle oil
Preheat the oven to 400 degrees F.
In a large pot of boiling salted water drizzle some oil. Add the macaroni and cook following directions on the package. Drain well.
Bring the milk in a small saucepan to simmer. Melt the butter in a medium pot and add the flour. Cook over medium heat until lightly golden stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, feta and prosciutto, taste for flavor and season with salt and pepper, add nutmeg. Add the cooked macaroni and thyme and stir well. Pour into individual ramekins.
Place the Panko and chopped parsley in a bowl and mix well. Sprinkle the mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Drizzle with truffle oil before serving
Sponsor: Roth Living

Northern Italy Caprice Salad


1 Head of Boston lettuce

4 Large Tomatoes

1 Lb Fresh Brie

Fresh Basil, chopped

2 Garlic Cloves, crushed

Juice of 2 Lemons

½ Cup Extra Virgin Olive Oil

Salt and Pepper to taste

1 Loaf of Sourdough, sliced and toasted

Melted butter

 

Slice bread thinly, brush with butter and toast to a nice golden brown. Cut tomatoes and brie into 1 inch cubes.

 

In a bowl mix the garlic cloves with the juice of the lemons and wish in the olive oil.

 

Add the brie, tomatoes and basil to this mixture and let sit for 15 minutes.

Serve by spooning some of the mixture over a bed of lettuce. Serve with Sourdough bruschetta


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