Last week I returned to Living Light to begin their gourmet certification series. We explored the flavors of the Middle East, North America, Europe, India, Asia and everywhere in between. Along with tasting and savoring all the different elements that make world cuisine so exciting, each student worked on creating a new recipe every day. One of my favorite recipes was a Rosemary RAWssian Borscht Soup with Bechamel Sauce and Caraway Onion Bread. Being from eastern Europe, I grew up eating red beet borscht soup and was amazed how close I got to my mother's cooked version. The rosemary gave it an elegant twist as did the cheesy bechamel sauce which took the place of the usual dollop of sour cream.
Another winner was my Mediterranean Fresh Herb Tart using aromatic basil and thyme in a savory walnut crust topped with tomatoes, cucumbers, mint, feta cheese, seasoned pistachios and herb pesto sauce.
I also created a Sweet and Spicy Macadamia Nut Crusted Relleno with Chocolate Mole with Chef Kirsten Gum. Stuffed with cabbage and spicy ground "meat" and served with a refreshing Nopales Salsa Verde. The chocolate mole I whipped up was my favorite part of it. I wanted to squeezed the entire bottle into my mouth it was that good.
My borscht soup and Mediterranean tart was selected to be in the upcoming Living Light All Stars recipe book. The chocolate mole is under wraps for now but definitely will be in my personal recipe book which I am working daily on. Soon I will be posting recipes of the week/month so check back or send me your email if you would like to be added to my mailing list.