Try a recipe from the "Flavors of the Arboretum" cookbook

10:45 AM, Nov 26, 2011   |    comments
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GOLDEN VALLEY, Minn. --  Food feeds the soul and 101 Tastes of the Seasons inspire the palate. The Minnesota Landscape Arboretum is pleased to present "Flavors of the Arboretum," a first-ever, limited-edition cookbook featuring 101 tastes and photographs of the seasons.

Contributors include popular guest chef instructors from Arboretum cooking classes (many are chef/owners of popular local restaurants), chef or food experts from summer exhibitions and resident Arboretum chefs who add modern twists to classic favorites. You'll also find treasured recipes from the Arboretum's original Tea Room included in these pages. The handsomely produced volume spotlights featured menus for each season, including holiday, and bonus recipes.

Try chef Amalia Damgaard's tiger shrimp and pineapple skewers with Chilean salsa pebre.

Ingredients:
1 lb. (25-35 ct.) tiger shrimp, peeled and deveined
1 small fresh pineapple, peeled and cored, and cut into 1-inch cubes
Bamboo skewers soaked in water
Salsa Pebre:
2 T. olive oil
2 T. sherry vinegar or red wine vinegar
2 or 3 cloves garlic, peeled
4 T. water
¼ C. scallions, chopped
½ t. salt
Freshly ground black pepper to taste
1 C. packed cilantro leaves
Jalapeño or Serrano pepper, seeded

Directions:
Preheat grill to medium high heat. Combine all ingredients for Salsa Pebre in a blender or food processor. Pulse to desired consistency. Taste, and add additional peppers if desired. Marinate the shrimp in half of the sauce for 15-30 minutes. Then, thread the shrimp and pineapple on skewers and grill about two minutes per side. Serve warm or cold, topped with remaining salsa, or serve as an entrée with rice. Serves 8-10.

Enjoy this, and other, mouth-watering recipes such as Margarita Shrimp Salad from Chef Kris James, Heirloom Tomato Stack with Pine Nut and Raisin Confit from host Lynn Rossetto Kasper, host of American Public Media's "The Splendid Table," Chicken Kabobs in Yogurt Marinade from Chef Jenny Breen, Arboretum Tea Room Stuffed Pastry with Curried Chicken Filling, Vincent Restaurant's Chef Vincent Franoual's popular French Madeleine cookies, Latin Gazpacho with Shrimp from Chef Amalia Damgaard and many more.

Exquisite color photographs of Arboretum gardens and landscapes through the seasons make this a keepsake for Arboretum fans and visitors. All proceeds benefit the Arboretum. The cookbook is available at the Arboretum Gift Store. Or order by calling (952) 443-1439 or visiting the Online Gift Store.

 

(Copyright 2011 by KARE. All Rights Reserved.)

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