Family traditions and personal connections are important parts of gatherings for loved ones, and many of these gatherings are about food. The whole family gathering around a table covered with warm, delicious food to share stories and create new memories is what makes dining special.
Forty chefs from across the country came together to create “Come to the Table” that offers a delicious mix of cuisines from different cultures, including this selection of classic family favorites, sweet treats and family-style creations, all family-inspired means for every cook.
“The sale of this book will benefit the families we serve directly, so we are grateful to each and every chef who has invested their time and talent on this cookbook,” said Jill Cumnock, CEO of the Ronald McDonald House of Dallas. “The way in which ‘Come to the Table’ was created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, especially at a time when families are coming back together after the pandemic has pulled so many apart. “
Visit rmhdallas.org for more information and to order the cookbook.
BAKED FILLED pasta bowls
BAKED FILLED pasta bowls
Recipe courtesy of Chef Kevin Curry
Servings: 6-8
- 6 ounce jumbo noodle shells
- 2 tablespoons of olive oil
- 1 tablespoon of fresh garlic
- 1 medium onion, diced
- 5 portobello mushroom caps, gills removed and diced
- 1 pinch of sea salt, plus additional, to taste
- 1 pinch of pepper, plus more to taste
- 2 cups of grated kale
- 3 tablespoons of water
- 15 ounces of skim milk ricotta cheese
- 4 tablespoons of pesto
- 1 tablespoon The Fit Cook Land spice mix
- 1 1/2 cups low-fat marinara, divided
- 1 1/2 cups of reduced fat mozzarella
- fresh herbs, for garnish
Preheat oven to 420 F.
Bring the pot of salted water to the boil. Cook the pasta according to the instructions on the packet. Drain and then set aside.
Heat a saucepan or cast iron casserole dish over medium heat. Once it’s hot add the oil, garlic, onion, and mushrooms. Add a pinch of sea salt and pepper during the cooking process. Cook until the onions turn brown and the mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.
Put the pot back over the heat. Add grated kale and water to create steam. Throw the kale in the pot until it turns bright green; Set aside to cool.
In a large bowl, mix the ricotta cheese with the mushroom mixture, kale, pesto and seasoning mixture.
Spread about 1/2 cup of marinara on the bottom in a baking dish. Then fill each pasta bowl one after the other with approx. 2 tablespoons of ricotta mixture and place in a baking dish. Repeat with the remaining clams.
Cover the bowls with the remaining marinara and mozzarella. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil during the last 5 minutes to allow the mozzarella to turn brown.
Garnish with fresh herbs and salt and pepper if you like.
DADDY’S BIRTHDAY FLAN
DADDY’S BIRTHDAY FLAN
Recipe courtesy of Chef Ninamarie Bojekian Mendoza
Servings: 10-12
Caramel sauce:
1 cup of granulated sugar
1/4 cup of water
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 tablespoons rainbow sprinkles (optional) flan:
- 4 large eggs
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (12 ounces) of condensed milk
- 1 tablespoon of vanilla extract
- ground cinnamon, to taste
In a saucepan, heat granulated sugar and water over medium heat until it has melted.
Preheat oven to 350 F.
Grease and flour a 9-inch bundt pan. Put aside.
When the sugar liquefies and turns golden brown, remove it from the heat and stir with a silicone spatula or whisk. Pour quickly into the prepared Bundt pan while stirring.
Bake cake: In a large bowl, sieve the flour, baking powder, baking soda and salt. Put aside.
In another bowl with the hand mixer on medium speed, beat the butter and sugar for about 3 minutes until frothy. Add eggs and vanilla. Beat well.
Gradually stir in the flour mixture and buttermilk at low speed until everything is combined.
Fold in rainbow sprinkles if desired.
Pour batter over caramel sauce in pans.
To prepare flan: Mix the eggs, sweetened condensed milk, condensed milk and vanilla in the mixer at high speed.
Pour carefully through a sieve and pour onto the prepared cake batter.
Scatter cinnamon on top.
Place the pan in the water bath by placing it in a larger casserole dish, roaster, hotel pan or similar. Pour hot water halfway up to create a water bath.
Bake for about 1 hour. The cake should be golden brown and wiggle when it’s done.
Take the cake out of the water bath and let it cool down on the wire rack for 10 minutes.
Carefully run a knife or spatula around the edges to separate them. Place the plate on the cake and turn it gently and quickly.
Chill for at least 1 hour or overnight before serving.
GREEN CURRY
GREEN CURRY
Recipe courtesy of Chef Nikky Phinyawatana
Servings: 2
- 2 cups of fresh spinach
- 1 cup of water
- 1 tablespoon of vegetable oil
- 2 tablespoons of green curry paste
- 8 ounces skinless chicken, beef, or pork, boneless, thinly sliced
- 1 small Japanese purple eggplant
- 2 cups of coconut milk
- 4 teaspoons of granulated sugar
- 1/2 teaspoon salt
- 1/2 cup bamboo shoots, sliced
- 1/4 medium red pepper, thinly sliced
- 8-10 Thai basil leaves, plus more for garnish, divided
- 2 cups of cooked jasmine rice
Puree the spinach and water in the blender until the mixture turns green and no more leaves are visible.
In a medium saucepan, heat the oil over medium heat. Add green curry paste and stir for about 10 seconds to release the scent.
Add protein and cook for 3-5 minutes.
Add mixed spinach water, purple eggplant, coconut milk, sugar, and salt. Bring to a boil. Add bamboo shoots and red peppers. Let simmer for 10 minutes.
Stir in the basil leaves and turn off the heat.
Serve with jasmine rice and garnish with more basil leaves.
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