Jim and Jill have a passion for food. On this page, you'll find updates on the campaign, as well as recipes and thoughts from known chef's around the Valley.

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Thanks to Chef Gregory Casale for this great recipe!

Arugala Salad with Salmon and Green Beans (Serves 4)

For the Vinaigrette:
1/2 cup lemon juice
1 1/2 cups extra virgin olive oil
1/2 teaspoon Dijon mustard
1/4 cup fresh tarragon, chopped

Whisk all ingredients together in a small bowl to make the vinaigrette.

For the Salmon:
4 - 4 ounce salmon filets
1 tablespoon olive oil
salt and pepper

Brush the salmon filets with the olive oil and season with the salt and
pepper. Grill until done (about 3 minutes per side). Set aside.

For the Salad:
1lb. fresh Arugala
2 cups green beans, blanched and cooled
1 cup roasted red peppers, cut into strips

Toss all the salad ingredients with about 1/2 cup of the vinaigrette. Brush
the top of the salad with some of the remaining vinaigrette as well.

Divide the salad up between 4 plates and top with the grilled salmon.

Here's a pretty quick appetizer that always gets rave reviews at our place!
-Jim

Brie-Stuffed Mushrooms with Garlic Butter and Chives

6 tbsp. unsalted butter
16 med. to large white mushrooms, stems removed
3 cloves minced garlic
1/4 cup fresh minced parsley
1/4 scallions, green and white parts
Salt and pepper to taste
16 pieces brie, cut to fit inside mushroom caps
1/2 cup walnuts, chopped and sauteed in 2 tbsp butter over med. heat for five minutes, stirring frequently

Melt butter in a saucepan over medium heat. When it begins to foam, add the garlic, parsley, scallions, salt and pepper. Cook for five minutes, stirring frequently.

Add mushrooms and cook briefly (they should not be fully cooked), coating them well with butter mixture.

Transfer the mushrooms to an ovenproof platter and place a piece of brie in each. Pour any remaining ingredients from the pan over the mushrooms.

Place the platter in the oven and bake until the cheese melts, about five minutes. Sprinkle with walnuts and serve.

Makes 8 or more servings.


And, here's a really easy dessert that is Jesse's favorite.

-Jim

Lavender Creme Brulee

2 1/4 cups heavy cream

1/2 cup sugar

1 1/2 teaspoons fresh lavender blossoms

5 large egg yolks

8 teaspoons sugar

Preheat oven to 325 degrees. Place cream, 1/2 cup sugar and lavender in medium saucepan. Bring to simmer. Turn off heat. Cover and steep for thirty minutes. Remove lavender with fine mesh strainer.

Beat egg yolks till smooth. Gradually whisk in hot cream mixture. Divide custard among six 6 ounce remekins. Place cups in large baking pan and pour enough hot water in the pan to come half way up sides of cups.

Bake the custards in the water bath until almost set in the center, 30-40 minutes.

Chill the custards for several hours, or, preferably overnight.

Just before serving, sprinkle the tops with remaining sugar and either place under the broiler until the sugar carmelizes, or use a small hand held torch to melt the sugar.