Inspired Cooking : continued
1 bunch watercress Edible flowers 4 oz prosciutto
Assemble : Spread cheese over toast , layer berry compote , add prosciutto and berries , drizzle honey , Finish with watercress and flowers .
Berry Compote Yields 2 cups Ingredients : 16 oz strawberries or mixed berries ( fresh or frozen thawed and drained ) 4 tbsp of sugar 1 tsp Vanilla extract Juice of 1 lemon
Add all ingredients to saucepan , cook on med for 10 min , remove from stove top , cool . ( stores in the refrigerator for up to one week ).
bowl with a handheld mixer , no need to use a kitchen aid for small amounts . Set aside .
Shave the fennel very thin , I use a Mandalay to get them paper thin . Careful not to shave your fingers , but if you do it happens to us all at one point in the culinary world !
Prepare fresh peas ; bring 2 cups of salad water to a boil , drop peas and cook for 1-2 mins , remove from water into an iceboat to stop the cook . Drain and set aside .
Poach eggs to preferred doneness ( see previous instruction ) just to hold rest of ingredients , add desired shaved fennel , peas , and capers , slice your well poached egg in half and set on side of toast or add on top , add S / P and garnish with fresh dill or micro greens .
Blood Orange Mimosa Yields 6 servings
1 bottle Champagne , sparkling wine , cava , or prosecco 4 blood oranges fresh thyme or rosemary sprig edible flowers ( optional )
Squeeze the juice of 3 oranges and thinly slice the remaining orange , set aside . Add one slice into your champagne glasses . Add 2 oz of fresh juice into each glass , fill the remaining glass with champagne , add fresh sprig for garnish .
Salmon and Fennel Toast ( Yields 4 servings )
Last but not least , we all love a bagel with lox , so let ’ s bring all the flavors into the toast while factoring in more of our delicious spring goodies .
Ingredients : 4 oz smoked salmon 4 well poached eggs , sliced ( optional ) 1 lemon 6 oz cream cheese 1 tbsp capers ( drained ) 1 / 4 fennel bulb 4 oz fresh peas Fresh dill or micros for garnish
Preparation : Whip cream cheese with zest of half of lemon and juice . I whip mine in a small
Assemble : Spread your lemon infused cream cheese on toast , top with 1 oz smoked salmon , add a small amount more of the cream
Chef ’ s note : Feeling extra boozy ? Add in a shot of Vodka . This is a no-judgment zone ! Cheers !
Margie Morelos-Galvan earned her degree in Culinary Arts and Hospitality Management at Cabrillo College ( Aptos CA ). She received her culinary and catering training at Session House ( Aptos , CA ), and has served as catering chef , The Grove ( Hollister , CA ), and private and special events chef , Rosewood Cordevalle ( San Martin , CA ). She founded her company , California Inspirations ( Gilroy CA ) in 2018 , and has been voted Best Caterer - Gilroy ’ s Best of 2022 and 2023 .
Contact Margie at : californiainspirations . net / 408-310-8718
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