Recipes

Lightly grill chicken until just done. Cut into strips and toss in balsamic vinegar. Roll out the doughs until it is the size of a pizza plate (10 inches). Spread out Allouette cheese. Evenly spread out balsamic chicken. Top with Provolone cheese and onions. Bake at 375-degrees until golden brown. Garnish with tomatoes and parsley.

Caramelized Onions
2 each sliced white onions
1/4 cup olive oil
salt and pepper to taste

Heat olive oil and saute onions. Cook until caramelized. Add salt and pepper to taste.

To prepare sauce bring heavy cream to a simmer in a pot. Blend in all cheese using a hand mixer. Slurry with cornstarch and water. Season as needed. Strain sauce through chinois.

Grill or sauté chicken breast. Once cooked, add bacon and proscuitto; cook until bacon is done. Add fresh garlic and cook for 20 seconds. Add prepared alfredo sauce and butter with 4 Tbsp. parmesan cheese. Add pasta to sauce and toss with fresh spinach (add salt and pepper to taste). Sprinkle with fresh parmesan cheese and serve.

For the chicken:
12 3 oz boneless skinless chicken breast
12 slices prosciutto
1 oz chiffonade of sage

Cover a large cutting board in plastic wrap
Lay out the breasts on the board, sprinkle a bit of sage on each breast
Place a piece of prosciutto on each breast
Cover with plastic wrap and gently pound with a meat mallet
Set aside

For the sauce:

1 qt veal stock
1 onion
1 lg carrot
1/4 cup tomato paste
1/4 cup flour
1/4 veg oil
1 cup Marsala
1/4 lb. veal trimmings

Saute veal trim and vegetables in oil until well browned
Add the Paste and allow to brown well. Add the flour and cook 5 min. more
Deglaze with marsala, stirring while incorporating into the flour mixture
Add veal stock and reduce by half

For the Plate:
Prepared chicken breasts
Prepared sauce
8 oz cut asparagus
4 oz diced tomato
4 oz Parmesan cheese
2 oz chopped parsley
12 oz roasted potatoes

Saute the chicken breasts in olive oil with the prosciutto side down first
Saute the asparagus in olive oil for about one min and then add the sauce
Heat the roasted potatoes in the oven
Place 4 oz of hot potoates on each plate top with three chicken breasts and then ladle the sauce and asparagus mix on top
Garnish with parsley and parmesan

Serves 4.

Coat Grouper with cornmeal and season with salt and pepper. In a hot saute pan, place the oil and grouper. Saute on one side until golden brown. Remove from the pan and place on sheet pan (with cooked side up); place in a 400F oven.

In the same saute pan on high heat, place the butter, corn, leeks and gnocchi. Saute until lightly browned and add tomatoes, herbs garlic and white wine. On high heat, reduce the wine by half. Add tomato juice, clam juice, chili flakes, and reduce by 1/4. Season to taste with salt and pepper. Place green beans in the saute pan just to get them hot. Remove the fish from the oven when it is cooked through. Divide the vegetables and gnocchi between four bowls and then place the grouper on top. Drizzle with red pepper aioli and garnish with fried leeks.

Cut green leafy end and root end off the leek. Peel the outside layer of the leek and discard it. Cut the leek in half lengthwise and julienne. Rinse thoroughly with water and allow to dry completely. Deep fry in oil until golden brown (approximately 2 minutes). Season to taste immediately after removing from the oil.

Yields 6 servings.

Mix together the yolks and sugar, add the cream and the scraped vanilla bean. Tear the croissants by hand into 2 inch sized pieces. Cut the chocolate into 1 inch cubes.

Add the liquid ingredients and allow to sit for 15 minutes. Butter the ramekins and dust with sugar (this will make the easier to get back out of the ramekins). Fill the ramekins half full of the croissant mixture place a piece of chocolate into the center of the ramikin and fill with the remaining croissant mixture.

Bake in a 300-degree oven for about 30 minutes or until the custards are firm to the touch.

After they are cool enough to handle run a knife along the inside of the ramikin and turn out onto a rack to cool.

Makes 6 large ramekins.

Lasagna Meat
1.75 lb.spicy Italian Sausage
1/4 cup Diced Carrots
1/4 cup Diced Onions
1/4 cup Diced Celery
1/2 cup Tomato Paste
2 Tbsp. Garlic minced

1. Light sauté sausage breaking it up into small pieces.
2. Add vegetables and continue cooking until soft.
3. Add tomato paste and cook for 5 minuets more.
4. Transfer to the bowl of a food processor. Pulse until the sausage and tomato are well combined and smooth.

Lasagna Cheese
1.5 lb. Ricotta
6 oz. half and half
3 oz. grated Asiago
1.5 oz. grated Parmesan
2 Tbsp. chopped mixed fresh rosemary, sage and oregano

1. Start with ricotta in a large mixer fitted with the paddle attachment.
2. Add the Asiago, Parmesan and herbs. Continue to mix while slowly adding the half and half.
3. Adjust the seasoning and refrigerate.

Lasagna
2 lb. Fresh egg pasta sheets
4 cup lasagna cheese
4 cup lasagna meat
4 cup shredded provolone
4 cup marinara

1. Spray the sides and bottom of a half sheet tray with pan release and cover with one layer of pasta sheets.
2. Spread 1/3 of the cheese mixture over the pasta. Sprinkle with 1 cup of the marinara and evenly place 1/3 of the lasagna meat on the surface of the cheese. Sprinkle with 1c of the provolone.
3. Cover with pasta sheets, press gently and repeat the process twice creating a three level lasagna. Top with the last cup of provolone and marinara. Wrap tightly in plastic wrap and bake at 350 for 45 minuets or until the past seems to rise up in the center of the tray. Allow to set-up for 10 minutes before serving.

• Cut the ribs into pieces that will fit the pot being used. Add a small amount of oil to coat the bottom of the pan. Sear the ribs until browned.
• Add the onions, carrots, celery and herbs; cook until aromatic.
• Add both stocks and bring to a simmer.
• When soup is up to temperature add the tomato, zucchini, cabbage and potato.
• While the soup is cooking use a ladle to skim the fat from the top of the soup. Cook for 20 minutes
• Season the soup and remove the rib bones to finish.

Serves four.

Combine all the dry ingredients in a mixing bowl. In a separate container combine yeast, water and honey. Mix with whisk to bloom. Allow yeast water mixture to sit to ferment, then turn mixer to low and slowly add water mixture. When dough comes together, mix at higher speed to combine. Dough may need more water as seasons change. Place in covered bowl and portion after dough has risen. Dough is portioned into 10-ounce rounded pieces.

Yields two 10-inch pizzas.

Par cook the penne in boiling salted water until al dente. Shock in ice water and save until ready.

In a hot sauté pan place the butter, chicken, squash, zucchini, red onions, and asparagus. Saute until tender and deglaze with the white wine. Reduce the wine to nothing and add the garlic, alfredo, and goat cheese. Bring to a boil and add the par-cooked penne. Cook until the penne is hot and season to taste. To plate; portion equally into four bowls and garnish with diced roma tomatoes and minced parsley.

1. Drop ravioli into boiling salted water for 3-4 min. Remove when the ravioli float.
2. Pre-heat a sauté pan and add lemon, garlic butter, pine nuts and herbs. Cook for about 2 minutes. (do not brown garlic)
3. Add ravioli to the pan and toss until ravioli are coated with sauce.
4. Discard lemons and slide all contents from saute pan onto plate. Garnish with goat cheese and tomatoes.

Makes four servings

1. Place sausage and shrimp to a hot sauté pan with a bit of Olive oil, add garlic, salt & pepper and crushed red pepper.
2. Saute shrimp and sausage for about 1 minute. Add vegetables, cream and pesto.
3. Heat Pasta in a water bath, drain and add to the sausage mixture.
4. Toss to coat and garnish with tomato, Parmesan and parsley.

Serves 4.

Place 1 oz. oil in pan and heat. Saute shrimp and tomatoes until shrimp is 3/4 cooked. Then add garlic and saute for one minute. Add white wine and let reduce by half. Toss in whole butter and stir until sauce thickens to desired consistency. Place a pinch of crushed red pepper in pan and toss once (always salt and pepper to taste), then toss in warm dried precooked pasts and spinach and toss a few times.

Place in bowl and garnish with goat cheese and minced parsley.
 

* Blanch spinach in salted boiling water until wilted and then shock in an ice bath.
* Chop spinach into small pieces suitable for a dip.
* Sautee all the vegetables together
* Add the Alfredo sauce
* In a baking dish, top with cheese and bread crumbs
* Bake in a 350-degree oven 1 - 2 minutes

Yields one serving, increase as needed.

1. Melt two ounce of chocolate and place in piping bag and line glasses.
2. In a stand mixer, whip egg yolks & sugar on high speed until light and fluffy (pale yellow).
3. Add in the mascarpone and mix until well combined.
4. Place in medium size mixing bowl, set aside.
5. In clean bowl whip the egg whites until medium to stiff peaks.
6. In two batches gently incorperate the whites into the yolk / cheese batter. Be careful not to over mix, could flatten mixture.
7. Make espresso mixture using 1/4 cup coffee, 1 T. espresso and 1 T. Marsala wine.
8. Break a ladyfinger in half, dip in espresso mixture and place into the bottom of each glass. Place 3 ounces of cream mixture on top of cookie. Soak 1 additional lady finger in espresso mixture and break in half and place on top of cream mixture.
9. Top with additional 3 ounces of cream mixture. Repeat until all glasses are filled.
10. Garnish with shaved chocolate from remaining chocolate.
11. Chill 1-2 hours.

Makes 5 servings.

32-ounces veal butt tenderlin
All-purpose flour
4-ounces olive oil
3-ounces garlic puree
1 1/2 cups diced Portobello mushrooms
1 1/2 cups minced shallots
6-ounces Marsala wine
6-ounces veal stock
24-ounces spaghetti squash cooked and removed from the skin (use fork to remove)
salt and pepper to taste
1 diced tomato

Dredge veal in flour and place into hot saute pan with oil. Saute until golden brown and flip. Add garlic, mushrooms and shallots then deglaze with wine. Add stock and return to heat to reduce. In a second pan, combine squash, butter, diced tomato, salt and pepper. When serving, drizzle reduced sauce over everything.

Spaghetti Squash
1 piece spaghetti squash
2 ounces whole unsalted butter
2 ounces brown sugar
1 ounce basil, julienne

Preheat the oven to 300-degrees. Cut the squash in half length-wise and scoop out the seeds. Place squash on baking sheets skin down. Cut butter into 1-ounce pats and place 1 pat on each half of the squash. Sprinkle with sugar. Bake for 45 minutes. Remove from oven and let cool slightly. Scoop squash from skin and place on baking sheet. Finish with basil once cooled.

Suggestion: Serve with Fried Leeks and Truffle Potatoes.