CityView Magazine

28 | July/August • 2014 Mozambique Summer Salad Cory Owens, Executive Chef at Embassy Suites is is a light seasonal salad that Chef Owens created dur- ing his tenure at Jiko, the signature restaurant at Disney's An- imal Kingdom Lodge featuring African and Indian inspired fresh cuisine. As one can expect, the flavorful concoction is pure magic. Bring some Disney to your table! Salad One bag of arugula or any other salad mix 1 sliced avocado 2 sliced heirloom tomatoes ½ thinly sliced red onion 1 sprig of fresh dill Feta cheese marinated in olive oil Salt and pepper to taste Peach Vinaigrette 2 fresh peaches, peeled and sliced 3 tbsp. of fresh lemon juice 2 tbsp. of honey 1 tbsp. of olive oil Salt & pepper to taste Process all vinaigrette ingredients in a blender until smooth, stopping to scrape down sides. Add salad ingredients to a bowl. Be careful not to bruise any of the lettuce and peaches. Season with salt, pepper and a bit of the olive oil the feta cheese was marinating in. Add the Peach Vinaigrette dressing and toss gently. Serves two Gnocchi Caprese (pictured pervious page) David Voelz, Executive Chef at Highland Country Club Set your table with country club class and place this charming, Italian dish as the centerpiece. Begin by making your own homemade gnocchi and finish by completing the Caprese salad. Cool off with the re- freshing taste of the salad with origins from the Isle of Capri, while the heat of Italia encompasses the gnoc- chi. Delicioso! Gnocchi 3 baking potatoes 1 egg 1 tsp. of salt ¼ cup of shredded Parmesan cheese 2 cups of all-purpose flour Start potatoes in cold water and bring to a simmer. Cook until potatoes are tender all the way through. Drain potatoes and peel skin away. As soon as the po- tatoes are cool enough to handle, grate the potatoes on the finest plate. Lay them out and let them completely cool. At this point, follow a procedure for making fresh pasta. Roll the dough into a "snake" and slice into ½ inch pieces. Using your thumb or a fork, make an in- dentation on the far side of the piece, then using a pull- ing motion, press down and pull toward you letting the piece turn over. Flour all pieces. Refrigerate until ready for use. Now, get ready to make the caprese. Caprese 2 large summer tomatoes, chopped 2 cups of fresh, diced mozzarella cheese ½ cup of extra virgin olive oil 2 tbsp. of minced fresh garlic ¼ cup of fresh basil chiffonade (ribbon cut) Bring a pot of well-salted water to a boil. Put gnoc- chi in, stirring constantly the first minute. Total cook time will be about 5 to 7 minutes. In a large preheated sauté pan, sauté garlic in 2 tbsp. of oil until it becomes aromatic. Add the balance of the olive oil. Add gnocchi and tomatoes, tossing to coat all ingredients and to dis- perse the garlic. Add the mozzarella cheese. Toss until it just starts to melt. Finally, add the basil and toss. You can finish with some kosher salt and freshly ground pepper to your taste. Divide into four bowls. ere will be some oil pooled in the bottom of your bowl. is is your "sauce" for the dish. * Extra virgin olive oil is high in omega 3 fatty acid, so not only does this keep the dish light, but healthy as well! Serves four Photo by Byron Jones

• Cover