WEEKEND WHISK

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MEET OUR NEWEST CHEF: CHEF AUDRA

When did you first become interested in food?
I have been interested in food for as long as I can remember! I remember rolling tortillas when I was younger than two years old! My grandparents owned a restaurant so food has been a part of family life. I really became interested in food service after taking a catering course in high school.

What is your favorite food memory?
The Artichoke Experience! My family will sit around the table and eating steamed artichokes. You take each peel off layer by layer and dip it in melted butter until you get down to the heart. During this process we take turns sharing stories!

You are a recent graduate of Johnson and Wales. What led you to the Culinary Nutrition program there?
In high school, I participated in FCCLA (Family, Career and Community Leaders of America). They sponsored a knife skills competition. The prize was a scholarship to Johnson and Wales. I started in the Culinary Arts program and found myself drawn to the techniques, nutritional education and ingredients in the Culinary Nutrition program. The classes offered (Designing Healthy Desserts and Sports Nutrition) fascinated me!

What do you do now?
I own my own personal chef and catering service. I offer weekly meals, private dinner parties, nutritional assessments, and nutritional presentations.

You are starting a new series at TSC called Urban Eats, tell me about your classes. What does Urban Eats mean to you?
We live in Denver, one of the healthiest cities in the country. I believe Denver exemplifies modern and healthy eating habits. The Urban Eats series defines how I view my culinary style - nutritious and modern! I love making DELICIOUS food that is good for you. I will also focus on plate design. In this series, we will be focusing not just on making great food, but beautiful plates!

How do you find your inspiration?
I look through food pictures. I don’t look at recipes. I like to recreate what I see into my own style and add a twist! The Corn Fritter recipe below is an example of what I enjoy doing. I hope you will try them out!

Try out Chef Audra’s recipe below and don’t forget to tag us on Facebook or Instagram or use the hashtag #tschomecooks. We love seeing your creations! Make sure to sign up for one of Chef Audra’s Urban Eats classes coming up in September! To view the class calender, click here.

CORN FRITTERS WITH CILANTRO LIME CREMA

These corn fritters were so delicious and easy to make! They are a great appetizer and can be paired with many sauces and ingredients.

Cilantro Crema
8 oz. creme fraiche
1 bunch cilantro
1 lime, zested and juiced
Olive oil
Salt and pepper, to taste

Mix creme fraiche, cilantro and lime in a blender. Slowly add olive oil until you achieve a velvety texture (no chunks of cilantro). Taste and adjust seasonings. Refrigerate until ready to use.

For the Corn Fritters
1/2 cup fresh corn
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp salt
1/4 cup milk
2 Tbsp fresh chives
1/2 cup oil for frying
Flake salt

Preheat oil in a large saucepan to 375 degrees.

Place all ingredients into a medium bowl and mix until batter is formed. (Add extra flour if mixture is too runny, use more milk if too thick.) It should have a thick but pliable consistency, a little thicker than pancake batter. Using a cookie scoop, scoop batter into hot oil and fry until delicious golden brown, generally 5-7 minutes. Using a spider strainer, remove corn fritters from oil. Sprinkle with flake salt immediately for more flavor.

To Serve: Cherry tomatoes
Cilantro Crema
Arugula
Edible flowers, optional

Halve the cherry tomatoes. Place a dollop of Cilantro Crema on the plate and using the back of the spoon, swipe across the plate. Place three corn fritters in the center and garnish with arugula, tomatoes and edible flowers, if desired. Enjoy!

For more recipes by Chef Audra Barley, check out her Instagram and Facebook pages!