Robert Morris University Illinois is proud to announce that the following individuals have been recognized as Outstanding Alumni for 2019. At a reception prepared by student chefs of the RMU Institute of Culinary Arts and held in the State Street Art Gallery, students, faculty, staff and board members were present to honor both alumni and University donors.
This year's honorees include: Cat Alaimo, Class of 2011, of Akron, Ohio, received the Distinguished Alumna Award, RMU Institute of Culinary Arts. A young chef who was actively involved at RMU as a student, Cat made her mark at several establishments in the Cleveland area, and has since joined forces with partner Bridgette Zmorowski, to open a business called A2Z Living. The women have developed and created healthy eating plans, menus and catering for corporate clients.
See the original article here:https://patch.com/ohio/akron/robert-morris-university-illinois-honors-alumni
Determination. The one word that persistently gets me through the day. Since the tender age of eleven, I always knew what I wanted to be when I grew up. I certainly did not want to be a doctor, I did not want to be a princess, and most definitely, I did not want to be a ballerina. No, at this young age I found my dream job, I found a niche, and there was nothing holding me back from that point on. I wanted to become a chef.
Now almost two decades later, this vision has never subsided, the fire is still rapidly burning inside of me and it has inspired me to start my own business, A 2 Z Living Well Solutions Ltd. Dedicating my knowledge of using food for the health of others and their families- I take full ownership in providing valuable information in my area of expertise.
Therefore, this Blog, A 2 Z Organic Thoughts, is dedicated to my clients, my loving and supporting family, and above all, to share my gratitude for the stealth faith and trust in God for my success and ability to share the 'A 2 Z's of ALL Living Well Solutions. Please enjoy at your leisure and look forward to the recipes, tips, and more about my journey that I am so excited to share with YOU!
Passionate, Proud, & Pleased to Serve You!
Chef Catheryn 'Cat' Alaimo
CHEERS!
Kale Salad of Roasted Grapes, Home Made Ricotta, Candied Walnuts, Balsamic Dressing With Grilled Bread By Chef Cat Alaimo
Prepared for Loretta Paganini School of Cooking; Cheese Series Chef Demonstration
Recipe:
4 oz. Ricotta*
3-4 Bunches Kale
10 oz. Red & Green Grapes, Washed & De-stemmed
1 Cup Candied Walnuts*
2-4 oz. Balsamic Dressing*
2 slices Grilled Bread*
First: Prepare Ricotta Cheese recipe in order to let hang while preparing salad. Next wash and pat dry Kale, de-stem leaves from stalks, and cut into chiffonade or ribbon strips, set aside in mixing bowl. Wash and de-stem grapes, place on sheet tray, drizzle with olive oil and season with salt and freshly cracked black pepper, bake at 375* for 8-10 minutes, set aside to cool. Prepare Candied Nuts recipe. Prepare Balsamic Dressing recipe. Slice thick foccacia, or ciabatta bread slices, drizzle with olive oil, and balsamic vinegar and grill off. To compose salad, return to mixing bowl of kale, lightly dress greens and toss with roasted grapes. Transfer greens to plate and top over grilled bread and garnish with ricotta cheese and candied nuts.
Ricotta
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice
Procedures
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in small sauce pan. Bring to gentle boil until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from stove, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, return to heat for 30 seconds longer. Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.
Candied Walnuts
1 ½ cup Brown Sugar
½ tsp. Cayenne, ground
1 T. Cumin, ground
½ T. Coriandor, ground
2 tsp. Salt, + to taste as tossing
½ cup Canola oil- add only to hot nuts while seasoning
Prepare Candied Walnuts by first making spice mixture. Then toast Nuts at 375* for 3-5 minutes. Toss hot nuts in mixing bowl, add spice mixture while gradually incorporating oil and season with salt to taste.
Basic Vinaigrette 101
Yield: ~ 1 Cup
1 part Vinegar (4oz)
1 Garlic clove, minced
2 tsp. Dijon Mustard
2 tsp. Honey
2 parts Olive Oil (8 oz)
S&P
Add ingredients in medium size bowl in order listed EXCEPT Oil. Start combining
ingredients with a whisk, then SLOWLY drizzle oil into bowl, in a STEADY & CONSISTENT stream. Season with salt and pepper to taste.
Finished Product: just top wit Ricotta Cheese, or other Cheese of your desire.
