Mountain High Appliance Cooking Demos
Mountain High Appliance hosts live cooking demonstrations in our beautiful full-service kitchen. Learn from professional chefs like Denver's own, Keith Jones - The Champagne Chef as well as factory representatives, for that "try before you buy" experience.
Please visit our Louisville showroom and speak with a customer representative to reserve your seat at the next Mountain High Appliance cooking demonstration. You can also email us at Cooking Demos. See our schedule below for information on upcoming demonstrations:
This week's recipe featured on
Baby Lettuce Salad with Asparagus, oven-dried Tomatoes and Herb Vinaigrette
served in a Parmesan Cheese Basket
Serves 6-8
2 c. mixed baby lettuce, washed and dried
1 c. fresh asparagus, cut into 1 inch pieces, blanched crisp
1 basket cherry tomatoes, oven-dried Directions to follow
Oven-dried Cherry Tomatoes
1 basket cherry tomatoes
1 T. olive oil
Salt and pepper to taste
Preheat oven to 250º. Split the tomatoes in half along the equator. Place halves cut side up on a sheet pan and brush cut side with olive oil. Season to taste with salt and pepper and cook in oven for 1-2 hours or until tomatoes are almost dry. Remove and let cool.
Herb Vinaigrette
3/4 c. Dijon mustard
2 each egg yolks
3 T. shallots, minced
2 T. garlic, minced
1/3 c. balsamic vinegar
1/4 c. lemon juice
1 qt. olive oil
1/2 c. fresh herbs (basil, chives, parsley and rosemary)
Salt and pepper to taste
1/2 c. warm water, used to thin vinaigrette
Mix Dijon and yolks together in bowl. Add shallots, garlic and slowly start whisking in vinegar. Continue whisking adding oil slowly, alternating with lemon juice, until all is incorporated. Add herbs and adjust consistency with water (if necessary), season to taste with salt and pepper. Vinaigrette is ready to serve.
Parmesan Baskets
2 c. “Parmigiano Reggiano” parmesan cheese, shredded fine
8 in. non-stick sauté pan
3 oz. soufflé ramekins
Bottle that will fit down into ramekins
Preheat pan until very hot. Scatter ¼ cup of the cheese onto the bottom of the pan. Lower the heat to medium and cook the cheese until it starts to turn golden brown. Remove the pan from the heat and allow to cool for about 15 seconds. Using a pair of tongs, gently peel the cheese from the pan until you have enough to cover the surface of the ramekin. Gently place your bottle over the cheese and push it down into the ramekin. At the same time pull the pan with the remaining cheese up the back of the bottle which will create the back of the basket. Allow to cool for a minute, and then carefully remove from the ramekin.
Balsamic Syrup
2 c. balsamic vinegar
1 c. honey
Juice from 1 orange or lemon
Place all ingredients into a pot. Bring to a boil and turn down to a simmer. Cook until it reduces to syrup consistency. Cool for a few minutes and place in a squirt bottle. Drizzle over salad and serve.
Strawberry Cheesecake Trifle
Serves 12-15
1 pound cream cheese
2 cups powdered sugar
1 cup sour cream
11/2 teaspoon vanilla extract (divided uses)
2 tablespoons plus ¼ teaspoon almond extract (divided uses)
1 cup whipping cream
4 tablespoons sugar
1 large pound cake, sliced thin
2 quarts fresh strawberries, cleaned, stemmed and thinly sliced
In a large bowl, cream together cream cheese and powdered sugar. Add sour cream, 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract, and set aside.
In another large bowl, whip the whipping cream, 1 teaspoon vanilla and 1 tablespoon of the sugar. Fold the whipped cream into the cream cheese mixture and set aside.
Combine strawberries, remaining 3 tablespoons sugar and 2 tablespoons almond extract together and set aside.
In a large glass serving bowl, layer ingredients in this order: 1/3 cake slices on bottom, 1/4 berries, 1/3 cream cheese mixture. Continue these processes until all ingredients are used, ending with berries on top. Cover and chill at least 4 hours or overnight.
Mexican Green Chicken Chili
Serves 10
3 tablespoons vegetable oil
3 pounds chicken thighs, boneless and small diced
2 large onions, medium diced
1 bunch scallions, thinly sliced
1 large green bell pepper, medium diced
5 cloves garlic, minced
6 cups chicken stock
1/4 cup tomato puree
7 poblano chilies, roasted, seeded, peeled and small diced
1 tablespoon ground cumin
2 teaspoon ground Mexican oregano
2 tablespoons chili powder
2 jalapeno chilies, seeded and minced
2 tablespoons green Tabasco sauce
1/4 cup masa harina, thinned to slurry consistency with chicken stock
¼ bunch fresh cilantro, minced
Juice of 2 limes
Salt and pepper to taste
Garnish: warm tortillas and grated cheese
Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat. Add the chicken and sauté until firm. Remove from the pan and place in a heavy sauce pan. Sauté the onions and garlic in the same pan, with the extra vegetable oil. Add the cooked onions, garlic, stock, bell pepper, tomato puree, poblano, cumin, oregano and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook covered for 1 hour stirring occasionally. Add the jalapeno and Tabasco. Season with salt and pepper. Bring the chili to a boil and lightly thicken with the masa and cook out for 30 minutes. Add the final ingredients and serve in bowls with tortillas and cheese.
East Coast Stripped Bass with Zucchini
Serves 4
4each 5 ounce fillets of East Coast Stripped Bass
2 small zucchini
1 tablespoon fresh tarragon, chopped fine
1 large shallot, minced
2 tablespoons, melted butter
Salt and pepper to taste
Flatten fish in between two layers of plastic wrap. Using a mandoline, slice zucchini very thin. Sprinkle flattened fillets with tarragon, shallots and salt and pepper. Arrange zucchini slices over the fillets. Brush finished fillets with melted butter and steam for 5-7 minutes.
Serve with mixed green salad with tossed with olive oil, lime juice and balsamic vinegar. Top salad with fresh vegetables and serve immediately.
Currently we have no live cooking demos scheduled. Please check back often or call us at (303) 665-6850 for more information..