|
|
Wilted
arugula with Gorgonzola stuffed Portobello’s
½ cup olive oil
1 tsp minced garlic
3 cups fresh arugula
4ea Portobello caps
½ cup crumbled Gorgonzola
½ cup pesto
1 tsp red wine vinegar
tt salt and pepper
yes
no
1. Remove stems from Portobello mushrooms and wipe with a damp cloth.
2. Brush mushrooms with pesto and par bake the mushrooms in a 350◦ oven
for 10 minutes.
3. Let mushrooms cool and top with Gorgonzola.
4. Bake the topped mushrooms in 350◦ oven until golden.
5. In a sauté pan heat olive oil and sauté the garlic, add arugula and
vinegar, cook until wilted and top with golden mushrooms and serve
Home ~ Top
Pappardelle
with roasted eggplant and Raschera
Severs 6
Roasted eggplant sauce
1 ea XL eggplant (peeled and cut into 1 inch cubes)
1 TBSP salt
1/2 cup pommace olive oil
1 ea garlic cloves sliced thin
2ea filet of anchovies
½ cup chiffanade of basil
1 TBSP capers
¼ cup extra virgin olive oil
2 cups diced tomato
1 cup shaved Raschera cheese
• Place cut eggplant in a colander and sprinkle with salt to get rid of
bitter juices for 30 minutes.
• Rinse and dry well.
• Place the pommace oil in a sauté pan and heat until almost smoking and
add the dry eggplant in batches and fry until golden brown.
• In another sauté pan add the extra virgin olive oil and sauté the
garlic until it starts to color, add the anchovies and the cooked
eggplant, diced tomato, cook pasta and toss with eggplant sauce , sweet
basil and serve.
Home ~ Top
Pappardelle pasta
4 ea. Whole eggs
2 ½ cups flour (extra fancy Durum) or all purpose
• Pour the flour into a mound on a table and make a well in the center.
• Add the eggs to the center of the well and with a fork work the flour
into the egg mixture.
• Begin working the dough with your hands until all the egg is blended.
• Place dough in plastic wrap and let rest 30 min, before rolling.
• Cut Pappardelle 1 ½ inches wide and cook in boiling lightly salted
water, toss in sauce and serve.
Home ~ Top
Buttermilk panna cotta
2 tablespoons water
2 teaspoons unflavored gelatin
1 cup whipping cream
7 tablespoons sugar
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
Pour 2 tablespoons water into small custard cup; sprinkle unflavored
gelatin over. Let stand until gelatin softens, approximately 10 minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over
medium heat until sugar dissolves and mixture is hot but not boiling.
Remove from heat; add gelatin mixture and stir until gelatin is
completely dissolved and mixture is smooth. Cool mixture to room
temperature, about 45 minutes.
Stir buttermilk and vanilla extract into cream mixture. Pour mixture
through fine strainer into 4-cup measuring cup. Divide mixture among six
3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set,
at least 6 hours and up to 1 day.
Run thin sharp knife around sides of each panna cotta to loosen. One at
a time, place bottom of each custard cup in 1 inch of hot water 30 to 45
seconds; immediately invert custard cup onto plate. Using both hands,
firmly grasp custard cup and plate together, shaking gently and allowing
panna cotta to settle onto plate.
Makes 6 servings.
Home ~ Top
Pappa al Pomodoro
1# dried Italian bread
6 cups tomato filetos
1 cup olive oil
1 cup diced celery
1 cup diced onion
1 TBSP sliced garlic clove
½ gal chicken stock
1 cup chopped fresh basil
tt salt and pepper
1. Cut the bread in small cubes and reserve
2. Sauté the onions, garlic and celery in olive oil
3. Add the tomatoes, basil and chicken stock and bring to a light simmer
for 20 minutes
4. Add the cubed bread and cook for an additional
15 minutes
5. Season with salt and pepper, garnish with a fresh basil leaf and
serve
Home ~ Top
Buttermilk panna cotta
2 tablespoons water
2 teaspoons unflavored gelatin
1 cup whipping cream
7 tablespoons sugar
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
Pour 2 tablespoons water into small custard cup; sprinkle unflavored
gelatin over. Let stand until gelatin softens, approximately 10 minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over
medium heat until sugar dissolves and mixture is hot but not boiling.
Remove from heat; add gelatin mixture and stir until gelatin is
completely dissolved and mixture is smooth. Cool mixture to room
temperature, about 45 minutes.
Stir buttermilk and vanilla extract into cream mixture. Pour mixture
through fine strainer into 4-cup measuring cup. Divide mixture among six
3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set,
at least 6 hours and up to 1 day.
Run thin sharp knife around sides of each panna cotta to loosen. One at
a time, place bottom of each custard cup in 1 inch of hot water 30 to 45
seconds; immediately invert custard cup onto plate. Using both hands,
firmly grasp custard cup and plate together, shaking gently and allowing
panna cotta to settle onto plate.
Makes 6 servings.
Home ~ Top
Fennel and orange salad
1 bulb fennel sliced thin, reserve the tops
2ea naval orange
1 cup pommace olive oil
½ cup white balsamic vinegar
tt salt and pepper
1. Cut out core of fennel bulb and slice thin and place in cold water.
2. Peel the zest of the oranges, cut into segments and reserve.
3. Squeeze the juice from remaining pulp and place in a bowl.
4. Add olive oil, white balsamic and salt and pepper.
5. Toss sliced fennel with citronette top with fennel tops and serve.
6. Cut out core of fennel bulb and slice thin and place in cold water.
7. Peel the zest of the oranges, cut into segments and reserve.
8. Squeeze the juice from remaining pulp and place in a bowl.
9. Add olive oil, white balsamic and salt and pepper.
10. Toss sliced fennel with citronette top with fennel tops and serve.
11. Cut out core of fennel bulb and slice thin and place in cold water.
12. Peel the zest of the oranges, cut into segments and reserve.
13. Squeeze the juice from remaining pulp and place in a bowl.
14. Add olive oil, white balsamic and salt and pepper.
15. Toss sliced fennel with citronette top with fennel tops and serve.
Home ~ Top
Bread pudding with
whiskey crème Inglese
2ea loafs of bread
2 cups milk
1 cup ½ and ½
2 cups sugar
12ea eggs
2 tsp cinnamon
2 tsp vanilla extract
Fruit
½ cup dry figs diced
½ cup dried cranberries
2ea diced peeled Granny Smith apple
1 ea sliced pears
½ cup golden raisins
1. Dice bread and place in a bowl
2. In a separate bowl combine remaining indigents
3. Pour over diced bread, mix well and let sit for 20 minutes
4. Spray baking dish, adds brad mixture and top with butter, cinnamon
and sugar
5. bake in a water bath @ 350° until golden
Crème Inglese
12 ea egg yolks
1 ¼ cup sugar
1 qt milk
2 tsp vanilla
¾ cup flour
tt whiskey
1. Bring milk to a boil
2. In a separate bowl whip the egg yolks, sugar and flour together
3. When milk boils and slowly to egg mixture, put back into a heavy pot
and cook over medium heat constantly stirring until thick
4. take off the heat and add the vanilla, cool over a ice bath, add
whiskey and serve with the warm bread pudding
Home ~ Top
Pan roasted salmon wrapped in
potato
2ea filet
of salmon
1ea Idaho
potato
1 ea lemon
2 tbsp pommace
olive oil
tt
salt and pepper
2 sprig fresh
thyme
·
Filet salmon and
remove all pin bones
·
Top the salmon with
lemon juice, thyme, salt and pepper
·
Slice the potato
thin and wrap the potato tightly
·
In a sauce pan add
the olive oil and heat, when hot add the salmon and sauté until golden on
one side, turn over and finish in the oven and serve with a lemon wedge.
Home ~ Top
Roasted
little neck clams with potatoes, tomatoes and capers
8
ea little neck clams (Washed)
1
cup diced cooked
Yukon gold potatoes
1
ea diced plum tomatoes
1
tsp minced garlic
2
oz white wine
1
cup clam broth
1
tsp chopped oregano
1
TBSP olive oil
1
tsp capers
1.
Heat olive oil in sauce pot, add the garlic and clams
2.
Top
with white wine, clam broth, potatoes, tomatoes, oregano and capers.
3.
Cover and cook until clams open. Place in bowl and serve
Home ~ Top
Triglie al Forno
(Serves 4)
8ea 8 oz Red Mullet
8 slices Parma prosciutto
4TBS lemon juice
8 sage leaves
4TBS bread crumbs
5TBS olive oil
to taste salt and pepper
Scale, scrub and clean Mullet. Cut off heads, slice each fish
lengthwise and remove the pin bones.
Rub the inside of the fish with salt and pepper and drizzle
lemon juice. Place sage leaf inside each fish and close.
Place fish in a baking dish.
In a bowl, mix olive oil, lemon juice and salt and pepper.
Pour marinade over the fish and refrigerate for 2 hours.
Remove fish from marinade and wrap in prosciutto. Place
in a lightly oiled baking dish. Top with bread crumbs, drizzle
remaining marinade and bake in 425 degree pre-heated oven
for 15 minutes. Serve.
Home ~ Top
(Serves 4)
8ea. Semi boneless quail
8 ea. Slices Parma prosciutto
1 cup red wine
2ea. Sliced shallots
1 ea. Garlic clove
1 tsp chopped rosemary
1 tsp chopped thyme
¼ cup olive oil
Risotto
1 ½ qt. Chicken stock
½ cup minced onion
4 TBSP butter
1 ½ cup Arborio rice
½ cup Reggiano Parmesan
1 tsp Chopped thyme
tt salt and pepper
For the risotto
v Bring the stock to a boil
Sauté the onions in ½ the butter in a heavy bottom sauce pot until soft with out any color.
Add the rice to the onion mixture and coat the rice with the onion mixture and add the hot stock 1 cup at a time stirring with a wooden spoon , continue adding the stock gradually so the rice always cooks in liquid.
Cook over medium heat until all the stock is absorbed.
(appx. 18-20 minutes) finish with the remaining butter,
salt, pepper and Parmesan cheese.
For the Quail
Sauté the shallots and garlic in olive oil until golden.
Add the red wine and herbs and reduce by 2/3.
Cool the mixture.
Marinate Quail overnight in wine mixture.
Pat dry the quail, season with salt and pepper, and wrap quail in pancetta and roast in 425° oven for 15-20 minutes.
v Serve on a bed of risotto.
Home ~ Top
Mozzarella in Carrozza
1 ball Buffalo mozzarella
8 slices Italian bread
4 filet of salted anchovy
1tsp bottarga (optional)
1/2c milk
3 eggs
2TBS flour
1tsp chopped oregano
to taste salt and pepper
1c olive oil
Cut off the crust of the bread. On 4 slices of bread place 2 pieces of mozzarella, leaving some space around each bread slice. Sprinkle with
bottarga, oregano, salt and pepper and chopped anchovies.
Sandwich together all bread and mozzarella slices. Dip the edges in milk and pinch firmly together.
Beat the eggs in a bowl and soak each sandwich to absorb the eggs for 3 minutes. Dip each side of the sandwich lightly in flour. Shake off excess.
Heat oil in a large skillet over medium heat. Fry sandwich until golden on both sides. Place on paper towels and serve immediately.
Home ~ Top
3 CUPS FRESH
RICOTTA CHEESE
1 CUP
SUGAR IN THE RAW
1 TSP VANILLA
1 CUP
DRIED CRANBERRIES
1 CUP
DRIED FIGS
N A BOWL, MIX RICOTTA AND VANILLA.
SLOWLY STIR IN THE SUGAR AND FOLD IN THE DRIED CRANBERRIES AND FIGS. BAKE
@ 375 DEGREE OVEN FOR 15-20 MINUTES AND SERVE.
|
Home ~ Top
Monk fish with porcini mushrooms over sauteed spinach
4 skinless monk fish filets
1/4 cup olive oil
1 diced small onion
1/2 lb fresh porcini mushrooms
white wine
3 plum tomatoes (diced)
I
Pan sear monk fish in olive oil until golden brown. Add onions, mushrooms and wine. Reduce by one-half. Add diced tomato and cover. Bake for 10 minutes at 400 degrees.
In separate sauté pan, heat olive oil and sauté spinach until wilted. Add salt and pepper to taste.
Home ~ Top
Lamb and Lentil Soup with
Butternut Squash
1/2 cup celery
1/2 cup leeks
1 cup butternut squash
1 lb lamb ground
1/2 lb lentil
3 quart chicken stock
3 TBLS olive oil
1 TBLS fresh thyme
salt and pepper to taste
Sauté celery, leeks and butternut squash in olive oil. Add ground lamb and sauté until brown. Add chicken stock and lentils and fresh thyme. Simmer for one hour. Add salt and pepper to taste
Home ~ Top
Amarena Cherry Risotto 1 pint
amarena cherries (available at Cafe Chat-A-While)
1 quart chicken stock
salt and pepper to taste
1 small onion
2 TBSP unsalted butter
3 TBSP olive oil
1 1/2 cup risotto rice
3/4 cup grated parmesan In heavy saucepan, cook
onion in oil over low heat about 10 minutes until soft. Add
rice and cook gently for 2 minutes to coat the rice with
oil. Start to add stock, ladle by ladle, stirring
constantly. Allow each ladle to be absorbed before adding
next one. Continue until the rice is al dente usually about
20 minutes. Add butter, cheese and cherries.
Home ~ Top
|
|
Wild
mushroom and Goat Cheese Strudel
Serves 10
1 oz butter, unsalted
2 oz shallots, minced
3/4 oz garlic cloves (about 5,) minced
1 lb wild mushroom, diced*
3 1/2 fluid oz white wine
2 oz goat cheese
2 TBSP mixed herbs, fresh, chopped
6 phyllo sheets
14 fluid oz of sauce, heated**
Heat one-half of butter. Add shallots and garlic and
sweat until translucent. Add mushrooms and continue to sweat
until the liquor released by the mushrooms has cooked away.
Add white wine and continue to cook until the mixture is fairly
dry. Remove from heat and cool completely over an ice bath
or by spreading out on a sheet pan. Add goat cheese and
mixed herbs to the mushroom filling once it is thoroughly
chilled.
Prepare the strudel; stack three sheets of phyllo dough and
brush or spray them with half of the remaining butter. Mound
half of the mushroom filling along the long edge of the
dough. Roll the strudel up tightly. Repeat the
sequence to prepare the second strudel. Score the tops of
each strudel to indicate cutting lines for portions. Bake
strudel at 350 degrees until golden brown (about 10
minutes.) Slice carefully.
Pool the heated sauce on a heated plate, slice strudel and
garnish as desired. See suggestions below.
*Wild mushrooms will vary in availability, according to the
season. If none are to be found in your area, prepare the
recipe with domestic mushrooms. If desired, add some
reconstituted dried mushrooms (such as cepes, porcini or shitake,)
along with the liquid used to reconstitute them, while preparing
the filling.
**Heat fond de veau lie (about 1 1/2 fluid oz per order) and
add chopped fresh herbs (sage, tarragon, chives, marjoram) as
available and /or a small amount (1 tsp) of fortified wine (Madeira,
port, marsala or sherry.).
This appetizer may be garnished with fluted mushroom caps
that have been lightly sautéed and a teaspoon (5 grams) of sour
cream or fromage blanc.
Home ~ Top
|
|
Seared
Scallops with Beet Vinaigrette
Serves 10
8 oz beets, whole
3 fluid oz cider vinegar
1 1/2 fluid oz olive oil, extra virgin
5 fluid oz chicken stock*
2 oz dill leaves, chopped
1/2 tsp salt
1/4 tsp black pepper, ground
18 oz scallops, cleaned
3 oz carrots, shredded
3 oz daikon radish, shredded
10 leaves wild greens, assorted
Cook beets in the skins until tender enough to be pierced
easily with a kitchen fork. Peel them and grate. Using
an immersion blender, food processor or blender, puree them.
Gradually incorporate the vinegar, olive oil and stock to make a
vinaigrette. Add dill, salt and pepper by hand.
Pat the scallops as dry as possible and then pan-sear in a
nonstick or seasoned cast iron skillet until browned on both
sides.
Serve the scallops with the beet vinaigrette, carrots,
daikon and greens.
*The following is one presentation suggestion. Pool
about 1 1/2 fluid oz of vinaigrette on a plate and place a lettuce
leaf in the center. Mound the carrots and daikon on top of
the lettuce and arrange the scallops around the salad.
Home ~ Top
|
|
|
Glazed
Pineapple Madagascar
(10 servings)
18 oz pineapple, peeled, cored
2 tsp green peppercorns, drained, rinsed
1 1/2 oz sugar, granulated
18 fluid oz orange juice
2 TBSP honey
3 1/2 fluid oz light rum
Slice pineapple into portions, about 1 3/4 oz
each. Mash peppercorns and rub them on the
surface of the pineapple. Sprinkle all slices
evenly with sugar (about 1/2 teaspoon) on one side.
Combine orange juice, honey and rum and reserve
until needed.
Heat a sauté pan until it is smoking hot over
high heat. Place pineapple in pan, sugared side
down. Sauté until the sugar is browned and
there is a distinct caramel smell. Turn the
pineapple and sauté on the second side until
browned.
Remove the pineapple. Add the juice
mixture to the pan. Reduce the juice mixture
until it has the consistency of maple syrup.
Pour the sauce over the pineapple and serve.
Home~ Top
|
| |
Panzanella
Salad
(Serves 4)
1
cup
large diced day old bread
4 each plum tomatoes
1/4 cup thinly sliced red
onion
1
tsp
minced garlic
1/3 cup red wine vinegar
1 cup
extra virgin olive oil
1 TBSP capers
1/3 cup fresh chopped
basil
1/2 cup chopped roasted
red peppers
to taste salt and
pepper
Put diced bread on cookie pans and bake in oven at 250
degrees until lightly toasted. Cut plum tomatoes into
1/4 inch and place in a bowl. Add sliced onion, garlic,
basil, peppers, capers, vinegar and olive oil. Toss in
bowl, add cubed bread and finish with salt and pepper.
Let rest for 10 minutes before serving. Top with fresh
ground pepper and basil for garnish.
Home~ Top
|
|
|
Baked
Ricotta Pudding
3
cups
fresh ricotta cheese
1
cup
sugar in the raw
1
tsp
vanilla
1
cup
diced assorted dried fruit
In a bowl, mix ricotta and vanilla. Slowly stir in
sugar and fold in diced fruit. Bake in 375 degree oven
for 15-20 minutes and serve.
Home ~ Top
|
Chat-A-While
Fresh Mozzarella
1 lb. fresh mozzarella curd
1 gallon water
1 cup salt
Cut curd into 1-inch cubes and place in bowl. Add salt to water and bring
to a rapid boil. Cover the curd with boiling water and let rest for 5 minutes.
Slowly work the mozzarella over a wooden spoon until smooth. Note: The
more you work the cheese, the tougher it gets!. Wrap in saran wrap and chill in a
water bath. When set, slice and serve, approximately 15 minutes.
Home ~ Top
|
Mediterranean
Shrimp Pilaf
with Tomatoes, Walnuts and Feta
(Serves 6)
1 package (6 oz) Near East rice pilaf
1 Tbs. olive oil
1 cup finely chopped onions
1 can (14 oz) whole tomatoes in puree
1/2 cup coarsely chopped toasted walnuts
1/2 tsp. dried oregano leaves
1/2 cup Chardonnay
1 lb. (approx. 30) medium shrimp, shelled and deveined
4 oz feta cheese (approx. 1/2 cup) cut into small cubes
fresh ground pepper to taste
fresh basil leaves, optional
Prepare pilaf as package directs, stir in walnuts.
Meanwhile, heat olive oil in large non stick skillet. Add onions and
sauté until golden brown, about 5 minutes. Add tomatoes, breaking them up with a
wooden spoon and cook over high heat for 5 minutes. Add oregano and wine and
continue cooking until wine has evaporated and sauce begins to thicken.
Add shrimp, cook 5 minutes or until shrimp turn pink. Add cheese cubes
and fresh ground pepper. Cook 2 minutes, stirring often.
Serve hot rice pilaf on a platter topped with hot shrimp mixture.
Garnish with fresh basil.
Home~ Top
|
|
Pan
Roasted Shrimp with Fregola
(Serves 4)
12 each
U-15 shrimp peeled and deveined
2 cups
fregola (found at any Italian specialty shop or
at Cafe Chat-a-While
1/2 cup
small diced celery
1/2 cup
small diced red onion
1 cup
small diced yukon gold potatoes
3 cups
fish stock or clam broth
1/2 cup
white wine
1/2 tsp.
minced garlic
1 tsp.
fresh chopped oregano
to taste
salt and pepper
2 Tbs
olive oil
In a large sauté pan, sauté onion, celery and one-half garlic in 1 Tbs olive
oil. Add fregola and white wine. Stir constantly. Add potatoes and stock
one-half cup at a time until potatoes are soft and all stock dissolves into the fregola.
Finish with fresh oregano, salt and pepper.
In a separate sauté pan, add remaining olive oil and garlic and sauté shrimp
until done.
In a bowl, add 1 spoonful of hot fregola, top with three shrimp and serve.
Home ~ Top
|
Godiva
White Chocolate Creme Brulee
4 cups
heavy cream
1 each
vanilla bean (split lengthwise)
8 each
extra large egg yolks
3/4 cup
sugar
1/2 cup
Godiva Chocolate liqueur (white)
1/2 cup
superfine sugar
In a small saucepan, scald the cream with vanilla bean over medium heat.
Remove from heat and let rest. Pre-heat oven to 300 degrees. In a small bowl,
whisk egg yolks until blended. Slowly add sugar. Remove the vanilla bean from
cream and slowly whisk the warm cream into the egg yolk mixture. Pour into a ramekin
and bake in a water bath until set, approximately 30 minutes.
Refrigerate until very cold, top with superfine sugar and place under broiler
until carmelized.
Home ~ Top
|
Sauteed
Granny Smith Apples with Cinnamon and Brandy
sautéed Granny Smith Apples with Cinnamon and Brandy
(Serves 4)
2 each
Granny Smith apples
1/4 cup
unsalted butter
1/2 cup
light brown sugar
1/2 tsp
ground cinnamon
1/2 cup
brandy
4 each
puff pastry shells (optional)
4 each
scoops vanilla ice cream
Peel, core and slice apples thin.
Add butter to a sauté pan and sauté apples. Add brown sugar and deglaze
with brandy. Add cinnamon and reduce until sauce coats back of spoon.
Place a scoop of ice cream on puff pasty shell and top with hot apples.
Home~ Top
|
Herb Broiled Shrimp with
braised Radicchio and Balsamic
(Serves 4)
1 lb 16-20
shrimp (peeled, cleaned and butterflied)
1/4 cup
extra virgin olive oil
1/4 tsp
minced garlic
1 tsp
chopped fresh thyme
to taste
salt and pepper
1 small
head of radicchio
1/2 cup
aged balsamic vinegar
1/2 cup
sliced shallots
1 TBS
butter
1/4 cup
fresh bread crumbs
Peel and clean shrimp, butterfly and place in bowl.
Add olive oil, garlic, thyme and salt and pepper and marinate.
Slice head of radicchio in one-half. Remove core and slice thin.
Place shrimp on baking pan and top with fresh bread crumbs. Bake at 400
degrees until shrimp are golden.
Slice shallots thin and add to a hot sauté pan with 1 TBS of olive oil.
Sauté until golden. Add sliced radicchio and balsamic vinegar and cook until
radicchio is slightly wilted. Finish with butter and salt and fresh ground black
pepper.
Place a bed of radicchio mixture on plate and top with broiled shrimp and
serve.
Home ~ Top
|
Grilled marinated
Shrimp with roasted Grapefruit
Serves 8 with three shrimp each
Marinade:
1/2 cup
extra
virgin olive oil
1/2 tsp
minced garlic
1 tsp
chopped fresh thyme
1 tsp
chopped fresh oregano
Additional Ingredients:
2 1/2 lb.
U10 shrimp
(peeled and deveined with tail on)
to taste
salt and pepper
3 each
large pink grapefruit
1/2 cup
pink grapefruit juice
1/2 cup
heavy
cream
1/2 lb
unsalted sweet butter
1/4 cup
super
fine sugar
8 each
bunch of masche or watercress
Marinate the cleaned shrimp and let rest for one hour.
Peel grapefruit and cut into segments. Lay out on small sheet pan and top
lightly with super fine sugar.
Place grapefruit under broiler and cook until golden.
In a sauce pot, reduce grapefruit juice by three-quarters. Add heavy
cream and reduce until thick. Remove from heat. slowly add butter, whisking
constantly. Finish with salt and pepper.
Grill shrimp on an open flame until done. Plate shrimp (3 per person) and
grapefruit segments in an alternating fashion. Place masche or watercress in center
of plate. Drizzle grapefruit sauce over and serve.
Home ~ Top
|
Crespelle with Seafood
Serves 6 with two crespelle each
Crespelle:
1 cup
flour
1 TBS
sugar
1/4 tsp
salt
1 cup
milk
1/3 cup
water
3 each
eggs
3 TBS
melted butter
Combine flour, sugar and salt in a food processor and process briefly.
With the motor running add milk, water and eggs through the feed tube.
Heat a heavy 7 inch non-stick skillet until hot. Pour in 3 TBS of batter and tilt
pan so batter spreads evenly. Cook 35 seconds until light brown. Flip
and cook 15 seconds on the other side and cool.
Bechamel:
4 TBS
butter
3 TBS
flour
1 1/2 cup milk
Pinch
ground nutmeg
1 TBS
chopped onion
1 each bay
leaf
to taste salt and
white pepper
Melt butter in a saucepan. Add flour and cook over low heat for 5
minutes. Add onion, bay leaf, nutmeg and milk slowly. Stir with a wire whip
until thick. Strain and finish with salt and pepper.
Seafood filling:
1 lb
bay scallops
1 lb
small shrimp or rock shrimp
1/2 tsp minced
garlic
1 TBS chopped
parsley
1 TBS olive oil
1/4 cup white wine
2 cups
bechamel
In a sauté pan, heat oil. Add garlic, shrimp and bay scallops.
Sauté for 5 minutes and deglaze with white wine. Add bechamel and
parsley and season with salt and pepper. Remove from heat. Add 1 TBS to each
crepe. Bake in oven and top with remaining sauce.
Home ~ Top
|
|
Pan
Roasted Salmon with Creamed Lentils
Serves 4
4 each
8-9 oz salmon filets
4 slices Parma
proscuitto
1 cup dried
lentils
3 cups fish stock
1/4 cup small diced carrots
1/4 cup small diced red onion
1/4 cup small diced celery
1/4 cup diced pancetta
1 cup heavy
cream
to taste salt and pepper
1/2 cup fried julienne leeks
1 TBS. olive oil
In a saucepan, sauté pancetta until crisp. Add celery, onions and
carrots and sauté lightly. Add lentils. Add fish stock one cup at a time
until lentils are cooked. Add heavy cream and reduce until sauce consistency.
Season with salt and pepper.
Wrap salmon in parma proscuitto and sear in hot pan. Finish salmon in 400
degree oven for approximately 5 minutes until medium. Place hot lentils in a bowl
and top with the salmon garnish with fried leeks or fresh chives.
Home~ Top
|
|
Chocolate
Raspberry Truffle Torte
Crust:
9 oz chocolate cookie crumbs
1/2 cup melted butter
Combine and press firmly into 9' tart pan. Bake for 10 minutes @ 350
degrees. Cool.
Filling:
15 oz semisweet chocolate
1 1/2 cup heavy cream
2 pint fresh raspberries
2 TBS raspberry liquor (optional)
Scatter raspberries evenly over cooled crust. Bring cream to a boil.
Carefully pour cream over chocolate and whisk until smooth (truffle.) Add
liquor if desired. Pour truffle mixture over crust. chill until set and serve
with fresh raspberries.
Home~ Top
|
Strawberries
with Balsamic
1 cup sliced strawberries
2 TBS aged balsamic
2 TBS superfine sugar
Slice strawberries. Place in bowl. Add vinegar and sugar.
Toss until sugar dissolves and serve.
Home ~ Top
|
Pan Seared Tuna
with Wasabi
(serves 4)
4 ea.
8-9oz
tuna steaks
1 ea.
head of boc choy
1 TBS. sesame oil
1 TBS. cracked black pepper
1/4 tsp. minced garlic
1 cup cooked rice
noodles
enoki mushrooms for garnish
For the Sauce:
1/2 cup honey
3 TBS. wasabi paste
1 cup soy
sauce
1 tsp.
sesame oil
Pinch red
pepper flakes
1 TBS. rice wine vinegar
Place honey and wasabi paste in a bowl and mix. Add soy sauce, sesame
oil, rice vinegar and red pepper and hold.
To Serve the Tuna:
Dust tuna with cracked peppercorns and salt lightly. Sear
tuna in a hot pan and cook for approximately 7 minutes (medium rare.) Remove tuna
from pan, add sesame oil and minced garlic. Add rough chopped boc choy and sauté
lightly. Toss the cooked rice noodles in 1 TBS. of wasabi sauce and place on
plate. Add cooked boc choy and top with tuna. Lightly drizzle wasabi sauce and
garnish with enoki mushrooms.
Home~ Top
|
|
Pan Seared Sea Scallops
with polenta and vin cotto
(serves 6)
For the polenta:
3 cups
cornmeal
2 quarts chicken stock
3 Tbs. butter
3 Tbs. mascarpone cheese
to taste salt and
pepper
1 Tbs. chopped fresh sage
Bring chicken stock to a boil. Add sage and slowly whisk in cornmeal,
stirring constantly so no lumps form. When thick, remove from heat, add butter
and mascarpone cheese and salt and pepper.
For the scallops:
1 1/2 pounds U 10 sea scallops
Sear the scallops in a hot pan in 1 Tbs. of olive oil until golden.
To serve:
Place a tablespoon of polenta in the center of the plate. Place 3 scallops
around and drizzle vin cotto. Garnish with masche and serve.
Home ~ Top
|
Pan Roasted Halibut
with roasted tomatoes and braised escarole
4 9 oz.
portion of halibut
16 roma tomatoes, halved
12 cloves of garlic, sliced
10 leaves of basil
1/2 cup olive oil
to taste salt and pepper
pinch chile flakes
1 head escarole, cleaned, washed and cut into large
pieces
1 TBS butter
2 cup light stock (chicken or fish)
Toss tomatoes, garlic and basil with olive oil and season with salt and
pepper. Cook in oven @ 350 degrees for 1/2 hour or until soft. Place a
small amount of olive oil in a sauté pan and heat. Season halibut with salt and
pepper and place fish into hot pan. Take pan and place in oven for 7-10 minutes
depending on thickness of fish or until done.
Take soft, roasted tomatoes with juice and one cup of light stock and place in
another sauce pan. Add more salt and pepper to mixture if needed. Take
escarole, garlic, butter and one cup of stock and place in another pan. Season with
salt and pepper. Add chile flakes and cook until tender 2 to 3 minutes.
In four large bowls, place roasted tomato sauce in center of each, followed by
escarole and top with cooked halibut.
Finish with a drizzle of extra virgin olive oil.
Home ~ Top
|
|
Salsa Verde
1/2 cup capers
1/4 cup minced Spanish onion
1 tsp minced garlic
1/2 cup chopped parsley
1/2 cup extra virgin live oil
1 TBS. lemon juice
to taste salt and pepper
2 each filet of anchovy (minced)
In a bowl, mix all ingredients and finish with salt and pepper.
This sauce is traditionally served with grilled fish, but can also be
served with grilled chicken or served as a dip for raw vegetables.
Home~ Top
|
|
Pesto
1 cup fresh basil leaves
1 cup fresh arugula or spinach
1/4 cup toasted pine nuts
3 cups extra virgin olive oil
6 cloves garlic
1/4 cup pecorino romano cheese
to taste salt and pepper
In a food processor, add basil, spinach, pine nuts
and garlic. Puree.
Add olive oil and finish with salt, pepper and pecorino romano.
This sauce can be served with grilled fish, tossed with pasta, spread on
bread to be grilled or as a dip for fresh vegetables.
Home~ Top
|
Salsa Cruda
10 each ripe plum
tomatoes
1/2 cup minced red onion
e each cloves of minced garlic
1/4 cup chiffanade of basil
1/2 cup extra virgin olive oil
to taste fresh ground black pepper
to taste salt
Core and rough chop plum tomatoes. Add to food
processor and pulse until chopped fine. Remove and place tomatoes in bowl. Add
minced garlic, chiffanade of basil, olive and salt and pepper.
This sauce can be served on fresh pizza, pan roasted or
grilled fish, tossed with fresh pasta, served with cold poached shrimp and many other cold
canapés and salads.
Home~ Top
|
|
Roasted
Stuffed Cornish Game Hen
1 each Cornish game hen (boned)
1/4 lb sweet Italian sausage (diced)
1/4 cup diced celery
1/4 cup diced onion
1/4 tsp chopped sage
1 cup diced fresh bread
1/4 cup chicken stock
2 TBS olive oil
salt and pepper to taste
In a sauté pan, cook diced sausage until golden. Add celery and
onion and lightly sweat. Add chicken stock and sage and bring to a simmer.
Lower heat. Add fresh bread, and finish with salt and pepper. Let cool.
When cool, stuff hen and roast at 400 degrees for 25-30 minutes.
Home~ Top
|
Five Onion Cream
Soup
1 each Spanish onion
1 each red onion
1 each Vidalia onion
4 each shallots
1 bunch chives
1 qt. chicken stock
1/4 cup olive oil
2 qt. heavy cream
to taste salt and pepper
Slice all onions thin. In a 12 quart stockpot, sweat onions, add
chicken stock and heavy cream. Simmer for 1 1/2 hours. Thicken with roux.
Puree until fine and top with grated fontina cheese.
Home~ Top
|
Wild Mushroom
Risotto
6 cups chicken stock
6 TBS unsalted butter
1 TBS olive oil
1/2 cup finely minced onion
2 cups Arborio rice
1 bunch fresh thyme
1 1/2 lb assorted mushrooms (shitake, oyster, portabello,
cremini)
1/2 cup reggiano parmigiano
1 cup champagne
salt and pepper to taste
Bring chicken stock to a boil and reduce to a light simmer.
Heat butter and oil in a wide heavy saucepan over low heat. Add
onion and cook until tender and pale. Add rice and coat with onion mixture.
Cook 3-5 minutes. Add champagne and cook until all champagne is evaporated.
Add thyme to rice. Add 1/2 cup hot chicken stock and stir constantly until stock is
absorbed. Continue adding stock 1/2 cup at a time stirring until rice is creamy on
the outside and al dente in the center. This process should take 20-25 minutes.
In a separate sauté pan, sauté wild mushrooms in 1 TBS olive oil. Add
salt and pepper to taste.
Combine sautéed mushrooms with rice, remove thyme and finish with butter,
cheese, salt and pepper.
Home~ Top
|
Savoy
cabbage salad with honey lime dressing
and roasted peanuts
1 cup honey
2 ea. limes (fresh juice)
1 tsp chopped fresh thyme
2 cups olive oil
1/2 cup champagne vinegar
1 cup chopped roasted peanuts
1 head savoy cabbage
2 bunch masche or watercress for garnish
1/2 cup peanut butter
salt and pepper to taste
Place honey in bowl. Whisk in lime juice. Add champagne vinegar,
thyme, olive oil and salt and pepper to taste.
Cut cabbage in half and remove core. Slice thin and place in bowl.
Toss with dressing and let rest for 15 minutes.
Serve on plate, top with roasted peanuts. Garnish with masche.
Home~ Top
|
Baked
Romaine with Prosciutto and Balsamic
1 head romaine lettuce (blanched), cut into quarters
8 slices of
Top wedges of romaine with thinly sliced
salt, pepper and
and
Reduce balsamic by one-half and finish with butter.
Drizzle on top of baked romaine and serve.
Home~ Top
|
| Grilled Peppered
Tuna (serves 4)
4 tuna steaks cut into 1/2" thick medallions
1 head of escarole, outer leaves removed
(rough chop usable escarole)
8 oz. cannellini beans
4 plum tomatoes
4 cloves garlic, minced
4 oz. white wine
8 oz. fish broth
salt
fresh cracked black pepper
olive oil
Grill tuna until medium rare. Coat sauté pan with olive oil
and heat.
Add garlic and sauté until blonde. Add escarole and cook for 10 seconds.
Deglaze with white wine. Add beans, tomatoes and fish broth. Reduce.
Place 1/2 the escarole and bean mixture in the center of the plate.
Arrange medallions of tuna around and spoon remaining mixture on top of tuna.
Home~ Top
|
| Fettuccine
with Eggplant and Vadalia Onion
1/2 lb Fettuccine
2 cups Diced eggplant
1/2 cup Diced Vadalia onion
3 TBS Olive oil
1/4 cup Chopped basil
1/4 cup Reggiano Parmesean
In a sauté pan, add the olive oil and cook the Vadalia onions
until lightly carmelized. Add the eggplant and cook until soft.
Cook the pasta in boiling, lightly salted water and drain.
Add to the eggplant sauce and toss with chopped basil and serve.
|
Home~ Top
- Grilled marinated Portabello
mushrooms with carmelized onions and balsamic.
Chef/owner
David W. Brennan
8oz Portabello mushrooms, sliced ¾ inch thick
½ cup sliced red onion
¼ tsp minced garlic
1 cup balsamic vinegar
1 tsp chopped thyme
1 Tbs butter
2oz grated gorgonzola cheese
¼ lb arugola (romaine or bib lettuce)
Basil pesto
1 cup fresh basil
3 cloves of garlic
1 Tbs toasted pine nuts (or peanuts)
1 cup extra virgin olive oil
salt and pepper to taste
2 Tbs romano cheese
Place all ingredients in a food processor and blend until fine.
Brush Portabello mushrooms lightly with pesto.
In a sauté pan, carmelize the onions and add garlic, chopped thyme, balsamic vinegar
and reduce. Finish with butter and reserve.
Grill mushrooms until golden and top with gorgonzola cheese.
Wash arugola to remove all excess sand. Toss lightly with olive oil and plate.
Top arugola with balsamic onion mixture. Place grilled mushrooms and gorgonzola on top
and serve.
|
|
|
