Recipes from The Culinary Edge cooking show

Best Calamari Recipe - Oven Baked NOT Fried

8/10/2020

I'm excited to share this recipe taught to me by my Dad. This simple recipe has brought so much joy to my family, because it's easy, makes the house smell fantastic, tastes heavenly and requires only five ingredients. It seems the best things in life are simple, aren't they.

It's also a fairly healthy appetizer so you can enjoy it with less guilt than if it were fried. That's what makes it the Best Calamari Recipe. Watch the video for directions and enjoy! - chef Ellard

Oven-Baked Calamari

TOTAL PREP TIME: 15 Minutes
TOTAL COOK TIME: 10 Minutes per Pan
YIELD: Appetizer Serving 2-4 People

Ingredients
1 1/2 Lbs. Cleaned Squid Tubes & Tentacles (Fresh of Frozen)
2 Cups Italian Bread Crumbs (Preferably Organic)
2 Cups Grated Parmesan or Romano Cheese
2 Eggs
1/2 Cup Extra Virgin Olive Oil

Directions
In this case I think your recipe will turn out better if you first Watch the Video. Serve with your favorite tomato sauce. Buon Appetito!

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Vegan Eggplant 'Pizza'

2/1/2020

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Try out this delicious, no-cheese, no-sauce, no crust, LOL, Vegan 'Pizza' from my friend LittleKarmaBomb aka Joanna. The recipe is an original from Joanna. Prepared on the Culinary Edge TV season one, episode Vegan Baking and Burlesque. It's quite good and extremely healthy!

Recipe starts in the video below at 5:15

Ingredients

1 eggplant
2 zucchini
6 mushrooms
1 cup spinach
1/4 cup grated beets
1/4 cup grated carrots
1/2 red onion chopped

1/2 red bell pepper julienne
10 basil leaves
3 tablespoons coconut oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne

Directions
Slice eggplant to desired size (no more than 1/3 to 1/2 inch..but not too thin - it will fall apart).

Prepare eggplant in vinegar soak for roughly 30 minutes. Drain and apply coconut oil (or oil of choice) generously to both sides adding seasoning to one side. (Cumin, coriander, cayenne, whatever you want for your spice...).

Start with the flattest layers of veggies and add whatever veggies you like zucchini, onion, spinach, mushrooms, beets/carrots julienne whatever you want!! Add some herbs for extra kick! Soak basil leaf in water and add half of leaf to top.

Bake in oven at 350 degrees for 20-30 minutes - every oven is different. Give it the fork test - when the eggplant easily pulls away from the skin it is done.

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Purple Sweet Potato Gnocchi

1/19/2018

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Chef Ellard with la famiglia Rigassio/Rizzo in Rondissone, Italia

When I visited my Italian family (the Rigassio's) in Rondissone, Italy, they served the best home-made gnocchi I've ever tasted. I asked them for the recipe and they sent it to me!

Fast forward many years when I found myself living in Hawai'i where I discovered the magical purple sweet potatoes. They are rich in nutrients, taste amazing plain, and beautifully are colored. I decided to use my families recipe, but substitute purple potatoes where it called for yellow potatoes. I can tell you that it works!

As a chef/Manager at a retreat center in Hawai'i called Kalanihonua I often had to develop recipes for 150 people (this recipe can be easily scaled up) and bring my Ohana (Hawaiian family) together, put on some Dean Martin, break out the red wine and make this delicate pasta. Here is a video of just such an occasion.

Gnocchi is a great food to get the whole family involved in making! Enjoy the recipe from my family to yours.

Mangia di statti zitto!

Chef Ellard

Chef Ellard’s Purple Sweet Potato Gnocchi

Serves 4

Ingredients
1 egg
3 cups purple sweet potatoes
1 cups flour
1 tsp salt

Directions
Peel and boil the potatoes. Make sure they are cooked well until very soft. Mash the potatoes with a fork and set aside.

Add the flour and salt to the smashed potatoes making a volcano shaped hole in the top of the flour pile. Crack the egg in the volcano and beat the egg. Now mix all the ingredients by hand adding a little more flour until the loaf is not sticky. Don't add too much flour or the gnocchi will be too heavy.

Cut the loaf into little pieces of mixture and roll out into long cylinders.
With a knife cut each cylinder into little pieces of about 1 inch.
Dust them with flour again.

Finally to give them their typical shape of “gnocchi”, put the gnoccho (yes there is a singular for gnocchi) on the tines of the fork and dig in with your thumb rolling it off the fork.

Bring a pot of salted water to a low boil. Put the gnocchi in. When they are done they will float to the top. No guesswork!

Scoop off with a slotted spoon. Toss in olive oil and fresh rosemary or brown butter with fresh sage.

Check out the video below if you have questions on how it's done!

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CHef Ellard's Favorite RECIPES

Best Calamari Recipe - Oven Baked NOT Fried

Vegan Eggplant 'Pizza'

Purple Sweet Potato Gnocchi

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