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.
 

Made by Lena