Bellagio
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes
Smoked Salmon Roulade
3 oz. crème fraiche
4 oz. cream cheese
1 tsp. lemon zest
1 Tbls. chives
1Tbls. Italian Flat leaf parsley
1 tsp. minced garlic
1 Tbls. capers; coarsely chopped
fresh ground pepper & salt to taste
8 oz. thinly sliced smoked salmon
Pumpernickel bread cut into rounds or crackers
In a mixing bowl combine the above ingredients.
Lay out sheet of plastic wrap, layer salmon on plastic wrap so there are no gaps and it forms a rectangle, spread mixture over salmon, leaving the ends without the mixture
.Starting at the long end and using plastic wrap, roll up salmon to form a log, twist ends of plastic wrap and refrigerate.
To cut place roulade place in freezer for about 20-25 minutes, as this will make it easier to slice, cut into 1-inch pieces. Place on bread or cracker to serve.
Makes about 36 pieces.
Deviled Eggs with the kids
Ingredients:
3 eggs
1 ½ tablespoons mayonnaise
1/4 teaspoon dry mustard
1 ½ tsps. dill pickle relish
salt and freshly ground pepper, to taste
6 small pinches of paprika
Directions:
Cook the eggs
Before you start, be sure an adult is nearby to help.
Put the eggs in a saucepan and fill half full with water (make sure eggs are completely covered). Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Let the eggs cool
Ask an adult to help you remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.
Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into the bowl. Put the egg white halves on a serving platter and set aside.
Add the mayonnaise and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste, add dill relish. Taste and season with salt and pepper.
Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.
For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.
Potato and Cheese Pirogi's
Purchase your pirogi's at a Polish Deli if possible, I go to Ana's on Rand Road in Lake Zurich they have all kinds of delicious pirogi.
Boil the pirogi's a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute onions in butter in a large pan until onions are soft and slightly browned. Then add pirogi's and pan fry until lightly crispy. Serve with a side of sour cream.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Lemon Crème Blueberry Tart
1 stick unsalted butter
¼ cup brown sugar
1 cup graham cracker crumbs
½ cup whole milk
1 tsp. gelatin
3/4 cup sugar
½ cup fresh lemon juice
2 tsps. grated lemon zest
2 eggs
1 ¼ cups whipped cream
1Tbls. Powdered sugar or Cool Whip
1 pint blueberries
Melt 4 Tbls. butter, mix in brown sugar, and mix in crumbs. Press mixture up sides and over bottom of a tart pan with removable bottom. Bake 325 10 minutes let cool. Pour milk into a small cup, sprinkle gelatin over and let stand about 15 minutes.
Whisk sugar, lemon juice and lemon zest in a saucepan, whisk in eggs then remaining butter until custard begins to thicken, add gelatin mixture, whisk until thickened. Pour filling into crust, fill with blueberries.
Chill until firm, about 3 hours.
Beat heavy cream and powdered sugar until peaks form. Spoon or pipe over tart, garnish with blueberries and lemon slice. Serves 6-8.
This Week's Recipes
Quick Tips- Sautéing
Sauté means to cook food quickly in a very small amount of oil or other fat.
Use a sauté pan with a handle and low sides; those with high sides can steam food before it’s sautéed.
Room temperature food browns faster and more evenly, and absorbs less fat than refrigerated food.
Do not use a non stick pan.
Salt impedes browning, so salt after food has been sautéed.
Sautéed foods should not be covered, covering the pan creates steam, which means foods will be limp.
After meat has been sautéed, transfer it to a plate and remove any excess fat from pan. Make a quick sauce by deglazing the pan-a technique of heating a small amount of liquid (wine or stock) in the pan and stirring to loosen browned bits of food on bottom. This can be used as a sauce base.
Poaching is the process of gently simmering food in liquid other than oil, generally milk, water, stock or wine
Sautéed Veal Chops with Mushroom Wine Sauce
2 large Portobello mushrooms, sliced
4 veal chops
¼ cup flour
sea salt and fresh ground pepper
2 Tbls. each butter and olive oil
½ cup red wine
1 Tbls. fresh rosemary, finely chopped
4 Tbls. Butter-room temperature
Sauté mushrooms in butter and olive oil, season with salt and pepper. Remove, set aside (keep warm in oven).
Coat veal chops with flour, sauté in same sauté pan until browned, remove (keep warm in oven) and pour off any excess oil, deglaze with wine, scraping up browned bits. Add rosemary and slowly swirl in room temperature butter, season. Top veal chops with mushrooms and then sauce. *If veal chops are really thick finish in 400 degree oven.
Pork Medallions with Calvados Sauce and Sautéed Apples
2 pork tenderloins: cut into 1-inch slices; pounded flat
2-3 depending on the size Granny Smith Apples
1-2 tsp. sugar
3-4 Tbls. butter
¼ cup Calvados
½ cup apple cider
3 Tbls. heavy cream
pinch of nutmeg
Peel, quarter and slice the apples evenly. Heat butter and sugar with a little bit of oil over moderate heat, add apples until they start to turn golden brown, about 5 minutes, set aside.
Melt 2 Tbls. olive oil in a large skillet, add pork and saute for about 5 minutes on each side.
Season with salt and pepper. Transfer to 250-degree oven to keep warm.
Deglaze pan with Calvados and reduce, add cider, keep the heat and work all the caramelized deposits free. Cook 3 minutes: reduce the heat to low: stir in cream; add nutmeg, salt and pepper. Pour over pork medallions and sautéed apples. Serves 4.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water, I actually just use water most of the time.
Chicken Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream (can use light)
3 chicken breasts, poached and diced
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups poached chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
Sauté means to cook food quickly in a very small amount of oil or other fat.
Use a sauté pan with a handle and low sides; those with high sides can steam food before it’s sautéed.
Room temperature food browns faster and more evenly, and absorbs less fat than refrigerated food.
Do not use a non stick pan.
Salt impedes browning, so salt after food has been sautéed.
Sautéed foods should not be covered, covering the pan creates steam, which means foods will be limp.
After meat has been sautéed, transfer it to a plate and remove any excess fat from pan. Make a quick sauce by deglazing the pan-a technique of heating a small amount of liquid (wine or stock) in the pan and stirring to loosen browned bits of food on bottom. This can be used as a sauce base.
Poaching is the process of gently simmering food in liquid other than oil, generally milk, water, stock or wine
Sautéed Veal Chops with Mushroom Wine Sauce
2 large Portobello mushrooms, sliced
4 veal chops
¼ cup flour
sea salt and fresh ground pepper
2 Tbls. each butter and olive oil
½ cup red wine
1 Tbls. fresh rosemary, finely chopped
4 Tbls. Butter-room temperature
Sauté mushrooms in butter and olive oil, season with salt and pepper. Remove, set aside (keep warm in oven).
Coat veal chops with flour, sauté in same sauté pan until browned, remove (keep warm in oven) and pour off any excess oil, deglaze with wine, scraping up browned bits. Add rosemary and slowly swirl in room temperature butter, season. Top veal chops with mushrooms and then sauce. *If veal chops are really thick finish in 400 degree oven.
Pork Medallions with Calvados Sauce and Sautéed Apples
2 pork tenderloins: cut into 1-inch slices; pounded flat
2-3 depending on the size Granny Smith Apples
1-2 tsp. sugar
3-4 Tbls. butter
¼ cup Calvados
½ cup apple cider
3 Tbls. heavy cream
pinch of nutmeg
Peel, quarter and slice the apples evenly. Heat butter and sugar with a little bit of oil over moderate heat, add apples until they start to turn golden brown, about 5 minutes, set aside.
Melt 2 Tbls. olive oil in a large skillet, add pork and saute for about 5 minutes on each side.
Season with salt and pepper. Transfer to 250-degree oven to keep warm.
Deglaze pan with Calvados and reduce, add cider, keep the heat and work all the caramelized deposits free. Cook 3 minutes: reduce the heat to low: stir in cream; add nutmeg, salt and pepper. Pour over pork medallions and sautéed apples. Serves 4.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water, I actually just use water most of the time.
Chicken Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream (can use light)
3 chicken breasts, poached and diced
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups poached chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
Recipes
Irish Egg Rolls
1 cup corn beef, small dice
1/3 cup sauerkraut
1 cup of potatoes, small diced, cooked & seasoned with salt and pepper
1/3 cup Swiss cheese
1-2 Tbls. mayo to bind
1 package of egg roll wrappers
Canola oil
Mix together the corn beef, sauerkraut, potatoes, cheese and mayo. Lay egg roll wrapper out and cut into 4 equal pieces. Place about 1 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 3 dozen. Freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
For the sauce:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon pickle relish
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the dressing, place the mayonnaise, ketchup, capers, pickle relish, lemon juice, salt and pepper in a bowl, and stir until blended.
Smoked Salmon Spread
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers or pumpernickel bread.
Shepherd’s Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Corn Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
2 bay leaves
5 peeled cloves of garlic, smashed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of dark beer
about 3-4 cups of water (enough to cover)
6 cloves
1/2 teaspoon peppercorns
In a large slow cooker pour in beer and water, stir in the cloves, peppercorns, seasonings from package, bay leaves and garlic. Place beef brisket in the center of the pot, turn on high and once the liquid gets hot skim the top of any foamy liquid. Turn to low and cook about an hour, then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Cook on low until brisket is tender and shreds, about 3-4 hours.
Cut across the grain.
Serve with a side of stone ground mustard and butter for cabbage and potatoes.
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about ½ quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk and set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg. Mix all together.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
1 cup corn beef, small dice
1/3 cup sauerkraut
1 cup of potatoes, small diced, cooked & seasoned with salt and pepper
1/3 cup Swiss cheese
1-2 Tbls. mayo to bind
1 package of egg roll wrappers
Canola oil
Mix together the corn beef, sauerkraut, potatoes, cheese and mayo. Lay egg roll wrapper out and cut into 4 equal pieces. Place about 1 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 3 dozen. Freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
For the sauce:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon pickle relish
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the dressing, place the mayonnaise, ketchup, capers, pickle relish, lemon juice, salt and pepper in a bowl, and stir until blended.
Smoked Salmon Spread
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers or pumpernickel bread.
Shepherd’s Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Corn Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
2 bay leaves
5 peeled cloves of garlic, smashed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of dark beer
about 3-4 cups of water (enough to cover)
6 cloves
1/2 teaspoon peppercorns
In a large slow cooker pour in beer and water, stir in the cloves, peppercorns, seasonings from package, bay leaves and garlic. Place beef brisket in the center of the pot, turn on high and once the liquid gets hot skim the top of any foamy liquid. Turn to low and cook about an hour, then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Cook on low until brisket is tender and shreds, about 3-4 hours.
Cut across the grain.
Serve with a side of stone ground mustard and butter for cabbage and potatoes.
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about ½ quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk and set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg. Mix all together.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
This Week's Recipes
Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce
Chicken
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
Grilled Thai Beef Salad
Marinade: 1 lb. flank steak or skirt steak
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 Tbls. soy sauce
marinade at least 6-8 hours or overnight, grill meat to medium doneness. Cut steak across the grain into very thin slices.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 tsp. lemon zest
1 Tbls. sesame oil
½ cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
1 head red leaf lettuce or spring mix
Garnish:
Toasted almonds
Green onions, bias cut
mandarin oranges
To Assemble: Place greens on plate, top with steak, and top with toasted almonds, oranges and green onions, pour dressing over. Serves 4-6.
Hearts of Palm Salad with Avocado Vinaigrette
1 bunch spring greens
2 cans hearts of palm julienne
1 ripe avocado, cut in slices
3 Tbls. kalamata olives, chopped
3 tbls. green olives chopped
1 papaya, peeled, seeded and diced
2 Tbls. white wine vinegar
3 ounces canola or grapeseed oil
salt and pepper to taste
Whisk the vinegar and oil together and toss with the hearts of palm. Dress the lettuce with about half of the avocado dressing. Place a handful of greens in center of the plate and top with a handful of hearts of palm. Place a few slices of avocado and papaya pointing out. Sprinkle with olives and drizzle with remaining avocado dressing and also around the plate for decoration. Serves about 6.
Avocado Dressing:
1 ripe avocado
1 Tbls. sherry vinegar or white wine can be substituted
3 Tbls. fresh lime juice
4 ½ ounces of canola oil
salt and pepper
In a food processor place all ingredients, except oil. Puree and pour the oil in a steady stream to emulsify. Season with salt and pepper.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3 yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 12 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
Chicken
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
Grilled Thai Beef Salad
Marinade: 1 lb. flank steak or skirt steak
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 Tbls. soy sauce
marinade at least 6-8 hours or overnight, grill meat to medium doneness. Cut steak across the grain into very thin slices.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 tsp. lemon zest
1 Tbls. sesame oil
½ cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
1 head red leaf lettuce or spring mix
Garnish:
Toasted almonds
Green onions, bias cut
mandarin oranges
To Assemble: Place greens on plate, top with steak, and top with toasted almonds, oranges and green onions, pour dressing over. Serves 4-6.
Hearts of Palm Salad with Avocado Vinaigrette
1 bunch spring greens
2 cans hearts of palm julienne
1 ripe avocado, cut in slices
3 Tbls. kalamata olives, chopped
3 tbls. green olives chopped
1 papaya, peeled, seeded and diced
2 Tbls. white wine vinegar
3 ounces canola or grapeseed oil
salt and pepper to taste
Whisk the vinegar and oil together and toss with the hearts of palm. Dress the lettuce with about half of the avocado dressing. Place a handful of greens in center of the plate and top with a handful of hearts of palm. Place a few slices of avocado and papaya pointing out. Sprinkle with olives and drizzle with remaining avocado dressing and also around the plate for decoration. Serves about 6.
Avocado Dressing:
1 ripe avocado
1 Tbls. sherry vinegar or white wine can be substituted
3 Tbls. fresh lime juice
4 ½ ounces of canola oil
salt and pepper
In a food processor place all ingredients, except oil. Puree and pour the oil in a steady stream to emulsify. Season with salt and pepper.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3 yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 12 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
recipes
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
Tomato & Shrimp Bisque
2 Tbls. olive oil
2 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
dash red pepper flakes
2 tsp. Old bay seasoning
1 28 ounce can crushed tomatoes
4 cups chicken stock
¼ -½ cup heavy cream
½ lb small shrimp (cooked)
chiffonade of basil
salt and white pepper to taste
baguette slices
gruyere cheese
toast baguette slices in sauté pan with a couple Tbls. of olive oil, top with a slice of gruyere cheese and place under the broiler until melted. Let cool slightly and cut into 4th’s.
Heat olive oil in pot; add onion and then garlic and red pepper flakes. Stir in flour; stir 1 minute. Add chicken stock, crushed tomatoes and old bay seasoning. Simmer soup uncovered for 30 minutes, stirring occasionally.
Finish soup with cream and shrimp. Taste for seasoning.
Ladle soup into bowl and top with basil and Gruyere croutons.
Serves 4.
Roast Chicken with Garlic and Rosemary
4-6 pieces of chicken (I prefer thighs)
½ cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,
Smashed Potatoes with Pancetta
4 large red potatoes
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
Tomato & Shrimp Bisque
2 Tbls. olive oil
2 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
dash red pepper flakes
2 tsp. Old bay seasoning
1 28 ounce can crushed tomatoes
4 cups chicken stock
¼ -½ cup heavy cream
½ lb small shrimp (cooked)
chiffonade of basil
salt and white pepper to taste
baguette slices
gruyere cheese
toast baguette slices in sauté pan with a couple Tbls. of olive oil, top with a slice of gruyere cheese and place under the broiler until melted. Let cool slightly and cut into 4th’s.
Heat olive oil in pot; add onion and then garlic and red pepper flakes. Stir in flour; stir 1 minute. Add chicken stock, crushed tomatoes and old bay seasoning. Simmer soup uncovered for 30 minutes, stirring occasionally.
Finish soup with cream and shrimp. Taste for seasoning.
Ladle soup into bowl and top with basil and Gruyere croutons.
Serves 4.
Roast Chicken with Garlic and Rosemary
4-6 pieces of chicken (I prefer thighs)
½ cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,
Smashed Potatoes with Pancetta
4 large red potatoes
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
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