Scrumptious Affairs

Catering #recipe via ripl.com

#MarketingMonday via ripl.com

Here is the recipe that I promised in my post last week. The salmon with Pickled Cucumbers and Asparagus is flanked by Ratatouille. Here's the recipe! ENJOY RATATOUILLE Ingredients:... 2# Zucchini, diced in pieces, tossed with 1 tbl. Sea salt 1# Globe Eggplant, diced in pieces, tossed with 1 tbl. Sea salt 2 Medium Red Bell Peppers, diced in pieces, tossed with zucchini 1 Large Sweet Onion, finely minced 1 Head Garlic, Peeled and finely minced 1 28 oz. Can San Marzano Peeled Tomatoes 1 14.5 oz. Can TJ Diced & Fire Roasted Tomatoe Cup Sea Salt Cup Extra Virgin Olive Oil Cup Herbes de Provence Cup Aged Balsamic Vinegar Tsp. Spanish Saffron Threads, crushed Can Olive Oil Spray Equipment: 1 3 qt. Round or Oval Enameled Dutch Oven (Le Creuset) 2 Oiled Baking Sheets Large Stainless Bowl, Colander, Wooden Spoon Wash and dice zucchini and bell peppers, toss with 1 tbl. Sea salt and place in colander to drain excess moisture. Wash and dice eggplant, toss with 1 tbl. Sea salt and place in stainless bowl. Preheat oven to 350 degrees. Mince garlic and onion and set aside. Put zucchini and bell pepper on oiled baking sheet, spray with oil, bake for 20 minutes and set aside. Do the same thing with eggplant and set it aside. Heat dutch oven on stovetop with cup olive oil. Saute onions until clear. Add garlic and Herbes de Provence and sauté for 5 more minutes. Toss in crushed saffron. Add eggplant, zucchini and peppers and cook for 5 more minutes. Add San Marzano tomatoes and break into small pieces with spoon. Add diced, fire roasted tomatoes and cook all ingredients for 10 more minutes on low heat. Add aged balsamic vinegar and continue to simmer for 5 or 10 more minutes on low. Cover the dutch oven and let rest for hour. Uncover and let cool completely. Ratatouille is done and can be served for a week or 10 days. As a hot side dish with lamb, pork or chicken. Add a couple of your favorite sausages and it is a main dish. Serve it cold as a salad for lunch. Fold it into a breakfast omelet. Julia Child introduced this Southern French classic to America in 1960. Enjoy it today as people across the US and France have for more than a half century!

Recipes below are great for easy and delicious home entertaining. Preparation and cooking time is minimal and results are fabulous. On the plate next to the salmon, pickled cucumbers and asparagus is a classic French Ratatouille. This requires longer prep time but can be served many times for a week or 10 days. It is great as a side vegetable for dinner, to add to an omelet for breakfast or brunch or as a cold side with lunch. I will provide this as a featured recipe next wee...k. OVEN ROASTED ASPARAGUS & SALMON WITH PICKLED PERSIAN CUCUMBERS Pickled Persian Cucumbers 2-3 Cucumbers (available at Trader Joe's or Whole Foods) 1 tsp Sea Salt 1 Tbs White Sugar 1 Tbs Dry Fines Herbs Wash cucumbers. Trim off end pieces. Slice into 1/4 slices. Dissolve sugar and salt in vinegar. Add herbs and stir. Coat cucumbers with mixture. Let sit for 1 hour while salmon and asparagus are roasting in oven. Drain and serve. Oven Roasted Asparagus Sea Salt Pan Spray (preferably olive oil but any oil will work equally well) Rinse asparagus. Place in cast iron or oven proof sauce pan. Spray to coat with pan spray. Sprinkle with sea salt. Place in 350 degree oven for about 20 minutes. Take out of oven and arrange on plate to serve with salmon. Oven Roasted Salmon 1 Boneless, Skinless Salmon Filet Per Person (6-8 oz. per person, preferably organic) Sea Salt (or Seasoned Salt of your choice) Pan Spray (see note above) Lemon Wedge for serving Preheat oven to 350 degrees. Pat salmon filets dry. Place salmon filets in grill pan (cast iron or oven proof). Sprinkle salmon with sea salt. Spray lightly with pan spray. Place pan on bottom shelf of oven. Roast for 12-17 minutes depending on thickness of filets. Salmon is done when creamy, white fat rises to surface. Salmon will be cooked through but still moist. Plate and serve with lemon wedge, pickled cucumbers and asparagus. Chef Gary Bulmer Scrumptious Affairs

We are heading to Tahoe to the Ritz Carlton for the 18th Annual Best of Tahoe Chefs’ Dinner, Sunday, May 21. This is a major fundraising event for cancer suppo...rt in the Truckee-Tahoe area which I created in 2000. Chefs from all over the area donate their time and talent, working together to create a beautiful event which has grown from the little, local event we started to a major, world class event. The chefs not only give their time on Sunday but get auctioned off for private dinners in people’s homes to raise additional money. I am happy to announce that I will be involved again as Scrumptious Affairs and will be relocating to Truckee-Tahoe in June of this year so I will once again be a Tahoe Chef. I will post photos from the event after the weekend to share the experience. Please join us for a great cause and great food! See more