Toast & Taste 2022 Recipes

Below you will find a list of all the recipes featured at our 2022 Toast & Taste event. We’d like to extend a special thank you to the Bakersfield College, Culinary Arts Department for their support and collaboration.

Corn & Quinoa Salad

This recipe yields 12 servings.

Dressing Ingredients

  • 6 shallots finely diced  
  • 6 tablespoons white balsamic vinegar (Champagne Vinegar is ok to substitute) 2 tablespoons Dijon mustard  
  • 2/3 cup extra-virgin olive oil  
  • Salt and pepper to taste 

Dressing Instructions:

  1. Make the dressing by combining shallots, vinegar, and mustard in a blender. 
  2. With the motor running, add the olive oil. 
  3. Season to taste with salt and pepper. Set aside. 

Salad Ingredients 

  • 4 cups cooked quinoa (follow package directions) allow to cool before combining ingredients. Cool on a sheet pan. 
  • 6 cups cooked corn (fresh corn about 3 ears, taken off the cobb, uncooked can be substituted) 1 each roasted Delicata Squash  
  • 12 cups arugula or baby spinach  
  • 2/3 cup fresh basil, chiffonade 
  • 1/2 cup pine nuts, toasted 
  • 4 oz. crumbled feta cheese 

Salad Instructions

  1. Combine cooked and cooled quinoa, corn, roasted Delicata squash, and arugula in a medium bowl.  
  2. Toss with the desired amount of dressing. Add dressing slowly, you may not need all 3. Top with basil, pine nuts, and feta cheese. 

How to Cook Quinoa

Quinoa Ingredients

  • 2 cup quinoa, rinsed 
  • 3.5 cups water 
  • Salt as needed 

Quinoa Instructions

  1. Combine the quinoa and water in a medium pot. Bring to a boil, cover, remove from the heat,  and let stand for 15 minutes. 
  2. Check to see if all the liquid is absorbed, if not covered for 10 more minutes.
  3. Fluff with a fork. Season lightly with Kosher salt. 
  4. Cool on a sheet pan before making the rest of the salad. 

How to Roast Delicata Squash 

Delicata Squash Ingredients 

  • 2 medium delicata squash (about 2 pounds, 907g total), washed and dried • 2 tablespoons (28 grams) olive oil 
  • 1 teaspoon (4g) Diamond Crystal kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

Delicata Squash Instructions  

  1. Adjust oven rack to lowest position and preheat oven to 375°F. 
  2. Trim both ends of each delicata squash. Stand one squash up on the larger cut side and,  using a chef’s knife, slice it lengthwise, down through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard seeds and any fibrous flesh. Repeat with the second squash. 
  3. Place all 4 squash halves cut-side down on a large cutting board. Cut each squash half crosswise into 1-inch-thick slices. Transfer slices to a large bowl. Add melted butter, salt,  and pepper, and toss to evenly coat squash slices. 
  4. Transfer squash slices to a rimmed baking sheet, arranging them around the perimeter of the sheet with an even amount of space between each slice. Roast until squash slices are golden brown on the bottom, about 12 minutes. Use kitchen tweezers or tongs to flip each slice. Rotate the baking sheet 180 degrees, return it to the oven, and continue to roast until the second side is golden brown, about 10 minutes. Remove sheet from oven and serve.

 


 

Roasted Root Veggie Tacos 

This recipe yields 24 tacos. 

Roasted Veggie Filling Ingredients

  • 3 Sweet Potatoes 
  • 2 Carrots 
  • 1 Beet 
  • 1/2 Red Onion 
  • 1 tablespoon Garlic Powder 
  • 2 teaspoon Ground Cumin 
  • 1 teaspoon Ancho Chili Powder 
  • 1 teaspoon Ground Coriander 
  • 2 teaspoon Smoked Paprika 
  • As needed Kosher Salt 
  • As needed Ground Black Pepper 
  • As needed Olive Oil 

Roasted Veggie Filling Instructions

  1. Preheat the oven to 375 degrees. 
  2. Combine the spices in a mixing bowl and set aside. 
  3. Scrub the sweet potatoes, carrots, and beets under cold water to clean off any dirt. 
  4. Peel and cut the sweet potatoes, carrots, beets, and red onion into separate bowls (each veggie will cook for a different amount of time). 
  5. Drizzle each bowl of vegetables with just enough olive oil to coat and evenly divide the spice mixture between the bowls. Toss to evenly coat. Place the veggies on separate sheet pans in a single layer (NO PARCHMENT). 
  6. Roast at 375 degrees until the veggies are golden brown and tender. Cool veggies to room temperature. 
  7. Place all roasted veggies in a large mixing bowl and GENTLY toss to combine (be careful not to stir too vigorously or the beets will stain the other veggies). Taste and adjust seasonings as needed. Serve at room temperature or slightly warmed. 

 

Avocado Crema Ingredients

  • 2 Avocados 
  • 1 cup Crème Fraiche 
  • 1/2 teaspoon Garlic Powder 
  • 3 tablespoon. Lime Juice, fresh 
  • 1/2 teaspoon Kosher Salt 
  • Pinch Black Pepper 

Avocado Crema Instructions 

  1. Place all ingredients into a robot coupe and process until smooth. 
  2. Place into a squeeze bottle, cover the top with plastic, then twist the top onto the bottle (this will keep as much air out of the crema as possible before service). 
  3. Refrigerate until ready to use.

 

Roasted Root Veggie Taco Ingredients

  • 4 oz. Queso Fresco, crumbled 
  • 2 bunches of Cilantro, chiffonade 
  • 6 Radishes, cut into small matchsticks  
  • 2 Limes, cut into small, 1/2 wedges 
  • 48 Small Corn Tortillas 

Roasted Root Veggie Taco Instructions

  1. Heat tortillas on a griddle until warm and soft. 
  2. Stack 2 tortillas for each taco, then assemble in the following manner: 
    1. 2 warm tortillas 
    2. 1 oz. Veggie Filling 
    3. Drizzle of Avocado Crema 
    4. Sprinkle of Queso Fresco 
    5. Sprinkle of Radish 
    6. Garnish with Cilantro 
    7. Place lime wedge on the side 
  3. Assemble 1 taco per paper boat for each guest to order.

 


 

Lemon Pizza, Melted Onions, Fontina Cheese, Shaved Squash, Pomegranates 

This recipe yields 4 pizzas.

Pizza Dough Ingredients 

  • 1.5g yeast 
  • 1 ½ cups warm water (105 degrees) 
  • 14g honey 
  • 10g olive oil 
  • 10g salt 
  • 308g bread flour 
  • 288g 00 flour 
  • Olive oil for the bowl 

Pizza Dough Instructions

  1. Add water and honey to a mixing bowl. 
  2. Sprinkle yeast on top and let it sit for 5 minutes. 
  3. Add remaining ingredients and mix on low speed for 2 minutes. Increase speed to medium for 10  minutes. 
  4. Let dough rest for 5 minutes (cover). 
  5. Mix for another 10 minutes. 
  6. Place dough in an oiled bowl. Cover and proof overnight in the refrigerator. 
  7. The next day, take the dough out of the refrigerator and let it come to room temp (1 hour). 
  8. Divide dough into 250g each.
  9. Roll into balls. Cover with plastic and proof until double in size. 

 

Melted Onion Recipe 

In a sauté pan over medium-low heat add 2 tablespoons of olive oil, julienne onions, and a pinch of salt.  Slowly cook onions until they are nice and creamy. You don’t want any color to the onions so if the pan gets too dry add ¼ of water. This should take 15-20 minutes. Stir in thyme.  

To finish the pizza, roll out the pizza dough over a floured surface. Spread melted onions all over the base of the dough. Sprinkle on the fontina cheese next. Arrange the slices of squash around the pizza. Lastly, add 5-6 thinly sliced lemons with the seeds removed. Bake in a wood-burning oven at 900 degrees for 1 ½ to 2 minutes. Rotating the pizza halfway through the cooking time.  Remove pizza from the oven and place it on a cutting board. Slice pizza into 6 servings. Sprinkle on  Pomegranate seeds, torn basil, parmesan cheese, and remaining olive oil.

 

Toppings for 1ea: 

  • ½ ea lemon thinly sliced 
  • 1ea medium onion julienne  
  • 1cup shredded fontina cheese 
  • ¼ cup shaved parmesan cheese 
  • ½ cup yellow squash shaved with a mandolin into half moons 
  • 2 tablespoon pomegranate seeds 
  • 2 tablespoon + 1tablespoon olive oil 
  • 1 teaspoon thyme chopped 
  • 1 tablespoon torn basil 
  • ¼ cup water 
  • Salt to taste

 


 

Flank Steak with Chimichurri Sauce

This recipe yields 16 servings. 

Flank Steak Ingredients

  • 16- 4 ounce flank steak 
  • ¼ cup vegetable oil 
  • Kosher salt and fresh ground black pepper  
  • 16 ounces chimichurri sauce 

Flank Steak Instructions

  1. Lightly coat oil onto the steak. 
  2. Season with salt and pepper. 
  3. Mark on the grill with hatch marks. 
  4. Finish in oven at 300* until the desired doneness is achieved. 
  5. Let rest covered. 
  6. Slice across the grain and serve with chimichurri sauce.

 

Chimichurri Sauce Ingredients  

  • 2 bunches of Italian parsley  
  • 1 bunch of fresh oregano  
  • 2 cloves of garlic blanched  
  • 1/2 teaspoon red chili flakes  
  • 1 cup olive oil blend  
  • 1/4 cup sherry vinegar  
  • 1/4 cup lemon juice  
  • Salt & Pepper to taste  

Chimichurri Sauce Instructions

  1. Place all ingredients except oil, salt, and pepper in a food processor. 
  2. Process while drizzling oil in slowly until herb chopped well but not puréed.  
  3. Season with kosher salt & black pepper. 
  4. Reserve and serve over steak.

 

Carrot Lover’s Cake with Cream Cheese Frosting 

This recipe yields an 8-inch cake with 3 layers. 

Carrot Puree Ingredients

  • 84g unsalted butter, melted 
  • 672g carrots, peeled & sliced 1/4 in. 
  • 3/4 teaspoon baking soda  
  • 3/4 teaspoon kosher salt  

Carrot Puree Instructions

  1. Stir dry ingredients into melted butter 
  2. Toss with carrots 
  3. Roast at 400°F until caramelized 
  4. Puree until smooth – cool to room temp 

* can be made ahead of time and held under refrigeration 

 

Carrot Cake Ingredients 

  • 222g carrots, finely grated 
  • 405g all-purpose flour
  • 15g baking powder 
  • 4g salt  
  • 4g cinnamon 
  • 1g allspice 
  • 360g caramelized carrot puree* 
  • 84g sour cream, full fat 
  • 7g vanilla extract 
  • 105g unsalted butter 
  • 480g brown sugar (light or dark) 
  • 54g oil (canola or vegetable) 
  • 6 large (102g) egg yolks 
  • 3 large (150g) eggs 
  • 1 1/2 cups add-ins, see footnote** 

Carrot Cake Instructions

  1. Mix dry ingredients: flour, baking powder, salt, cinnamon, allspice 
  2. Mix wet ingredients: puree, sour cream, and vanilla until smooth 
  3. In a small bowl, whisk together flour, baking powder, salt, cinnamon, and allspice  
  4. Cream the butter and sugar on medium speed until smooth. Add in oil and mix until lightened in color. 
  5. On low speed, add yolks, then the eggs. Mix until smooth 
  6. Add in dries & wets. Start and end with flour. Dries – 3 additions, wets – 2 additions 
  7. Add in shredded carrots before dries are completely incorporated 
  8. Pan and bake at 350 °F for about 30 minutes. 

 

Buttercream Cheese Frosting Ingredients 

  • 852g unsalted butter, cold, 1 in cubes 
  • 30g dried milk powder 
  • 35g water 
  • 425g cream cheese 
  • 375g sugar 
  • 22g dried egg white powder or Wilton’s meringue powder 
  • 2g lemon juice 

Buttercream Cheese Frosting Instructions 

  1. Hydrate milk powder, stir until lump free 
  2. Set up a double boiler for your mixing bowl 
  3. Cream together cream cheese and sugar. Whisk on medium until fully incorporated 
  4. Cook on a double boiler, stirring constantly, until 180°F 

**To know when you can move to the next step feel the mixture with your fingers. It will be hot so please be careful and take a small amount off of the spatula. You should feel no lumps or grains of sugar. (If so, you need to continue cooking.) 

  1. Stir in powdered egg whites and dry milk powder paste 
  2. Whip for about 5 minutes on high. Should feel like Elmer’s glue 
  3. Reduce to medium speed and gradually add cold butter 
  4. Once you’ve added all the butter, turn the mixer up to high and mix until it just comes together.  

**The timing will depend on the quantity and power of your mixer but it should be anywhere from 1 to  5 minutes. This is the emulsification step – so you’re going to see a yellow mess of chunks in your bowl gradually turn to a creamy off-white color as the butter takes in the cream cheese. At the end of this step, your frosting will have come together, be lighter in color, but will be full of big air pockets because we were using the whisk. 

  1. Switch over to the paddle attachment. Add your lemon juice mix on low until smooth and free  from air pockets 
  2. If at this point your frosting is too soft (or at any point during the decoration process for that matter) place your bowl with the frosting in it, in the fridge for about 5 minutes to put a chill on the bowl. Then, mix on low speed with the paddle attachment until it’s smooth. Remember, this is an emulsion, so it may look liquid when too hot or look like it has tiny curds when it’s too cold. Just keep mixing until the butter brings in the cream cheese, and it will come together.
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Toast & Taste 2022 Recipes