Turkey or Chicken Paillard with Wilted Spinach Warm Wheat Fettuccine, with Black Bean, Corn, Relish
5 oz. Turkey Breast or Chicken Breast pounded thinly
1 oz. Whole Wheat Pasta of Any Kind Blanched
3 oz. of Italian Dressing
1 oz. Dice tomato
1 oz. Broccoli Florets
1 oz. Cleaned Spinach or Swiss Chard (High in Folic Acid)
Tsp Chopped Garlic
1Tsp. chopped parsley or chives
2 Tbsp Olive Oil
1 oz Parmesan Cheese
Black Bean Corn Relish
1 ea. Black Bean Cooked from can
1 ea Ear of Corn Shucked or Can of Corn
1 ea. Dice Tomato
1 ea. Squeeze Lime Juice
¼ C Orange juice from concentrate
Combined all ingredients together and reserve
Place oil in sauté pan and heat until hot. Season chicken or turkey with S&P and sear for 3 minutes on each side.
Blanch pasta in season water until tender. Drain and toss with Italian Dressing, add Blanched Broccoli Florets, Dice Tomato, Parsley, and Parmesan Cheese. Place Black Bean Corn Relish on top of Chicken or Turkey.
Folic acid information:
What you need to know: Folic acid, a B vitamin, helps prevent birth defects of the brain and spinal cord when taken before the end of early pregnancy. It is available in most multivitamins, as a folic acid-only supplement and in some foods.
What you can do: Take a multivitamin with 400 micrograms of folic acid every day before pregnancy and during early pregnancy, as part of a healthy diet.
Eat a healthy diet that includes foods that contain folate, the natural form of the vitamin. Such foods include fortified breakfast cereals, dried beans, leafy green vegetables and orange juice.
Folic Acid in Foods
Folic acid is found in the following foods:
THE PALACE HOTEL
2 Montgomery Street, San Francisco, CA
Tuesday, October 14, 2008
6:00 - 7:45 p.m.
Cocktails, chef's tastings, and silent auction
Seated dessert and live auction
An exclusive list of the Bay Area's chefs will prepare their signature dishes, and California's most celebrated wineries will provide the perfect complement for each, resulting in a memorable, mouth-watering extravaganza. Following the tasting there will be a seated dessert and a spirited live auction, with each chef serving as the focal point of an exciting auction package. All to help give babies a healthy start!
Richard Huking Bio:
At the age of 8 Rick Huking (hue-king) got his start at his first restaurant, Budapest West, helping his single mother at one of her 3 jobs. He peeled carrots, garlic and potatoes for her and soon learned that cooking was going to be his passion.
Graduating from California Culinary Academy in San Francisco, he has worked in the City as Executive Chef at the Marriott Hotel, the Fairmont Hotel, the famous Blue Foxx, Harry's Bar & Grill and at . Rick has also worked in Hawaii to get acquainted with the Polynesian Cuisine and in Kansas City and Texas where his love of barbequed meats was developed utilizing braising and roasting techniques he uses today.
Rick has taught Culinary Arts in Chicago at the College of Du Page where he focused on the now popular culinary world of simple, chef-crafted sustainable and organic foods.
Rick's philosophy of his craft is that "Food should be simple, not overcomplicated or over-produced. And the ingredients should be market fresh, locally grown and organic to meet with today's demand for healthy and seasonal California Cuisine."