STUFFED ARTICHOKE W/ GARLIC & PARMESAN
3 oz pancetta, minced
5 cups fresh bread crumbs
3 cups Parmagiano Reggiano cheese, grated
1/2 cup chopped green onion
1/2 chopped fresh parsley leaves
4 cloves garlic, minced
1/2 lemon for rubbing
2 tsp salt, or to taste
2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
6 large artichokes
1/2 cup extra virgin olive oil, plus more for drizzling
1. In a large bowl add the pancetta, bread crumbs, Parmesan cheese, green onions, parsley, garlic, salt , black pepper, crushed red pepper, and olive oil. Toss to combine.
2. Cut about 3/4 inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1-1/2 inches
3. Pour a generous amount of olive oil over each artichoke, letting it seep in. Bring the water to a boil, cover, reduce heat to steam the artichokes, about 1 hour, or until the leaves pull off easily.
4. Add more water if necessary while the artichokes are steaming.
5. Serve hot or at room temperature.
SAUTEED BRUSSELS SPROUTS WITH CHESTNUTS AND PANCETTA
6 cups Brussels sprouts, trimmed
1 1/2 cups chicken broth
24 oz pancetta, diced
2 gloves garlic, minced
2 cups frozen pearl onions
2 cups chestnuts, peeled, roasted and halved
Kosher salt & pepper to taste
4 tbsp fresh Italian parsley, chopped
1. Blanch Brussels sprouts in a large pot of boiling water for 6-7 minutes. Drain and allow to cool slightly; cut sprouts in half.
2. Reduce chicken broth in small sauce pan to 1/3 cup (about 10 minutes); set aside.
3. Heat a large skillet over medium heat, add the pancetta and sauté until brown. Add the garlic and onion and sauté an additional minute.
4. Add Brussels sprouts and chestnuts and cook until tender, about 4 minutes.
5. Add broth reduction, parsley, and salt & pepper.
SWEET POTATO NOODLE KUGEL
1 large sweet potato, peeled, boiled and mashed
1 lb. Broad Egg Noodles
1 Cup Sugar
3 Cups Milk
1 lb. Cottage Cheese
1 Pint Sour Cream
1 ½ Tsp Vanilla
½ Cup Butter, melted
Optional: White Raisins
2 Tbls Sugar
1 Tbls Cinnamon
Pre heat oven to 350°
1. Cook the noodles in boiling water for about 10 minutes. Drain. Butter a 9x12-inch casserole dish.
2. Mix eggs, sugar, milk, cottage cheese, sour cream, vanilla and melted butter. Add mashed sweet potatoes and noodles and mix until evenly coated. Add raisins if desired. Pour into prepared casserole dish.
3. Mix cornflakes with sugar and cinnamon. Sprinkle cornflakes on top of noodles. Bake at 350-degrees for 90 minutes.
SWEET POTATO LATKES SERVED WITH BALDUCCI'S
CRANBERRY COMPOTE AND SOUR CREAM
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
⅓ cup all-purpose flour
2 large eggs, lightly beaten
1 tsp salt
½ tsp black pepper
3 tbls chopped fresh Italian parsley
¾ cup vegetable oil
1 cup Balducci's Cranberry Compote
½ cup sour cream
1. Stir together potatoes, scallions, flour, parsley, eggs, salt, and pepper.
2. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon ⅛ cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 ½ minutes on each side. Transfer latkes with spatula to paper towels to drain.
3. Serve with Cranberry compote and sour cream.
PUMPKIN & SAGE RISOTTO W/ BROCCOLINI
1 Cup dry white wine
2 Cups Arborio rice
8 Cups low-sodium chicken or vegetable stock
1 Bay leaf
1 Cup onion, chopped (about 1 medium)
4 Cloves garlic, minced
1 Tablespoons chopped fresh sage leaves
1 Pound bulk spicy Italian sausage
1 1/2 Cup solid packed pumpkin
1 Pound broccolini, trimmed, cut 1” pieces
2 Tablespoons finely minced Italian parsley
1 Tablespoons fresh thyme leaves
1/2 Teaspoon salt or to taste
1/2 Cup light cream
1/2 Teaspoon freshly ground pepper
Fresh grated nutmeg, to taste
1/2-1 Cups freshly grated parmigiano-reggiano
Fresh lemon juice, if needed
1. In a saucepan, heat the chicken stock and bay leaf. You will use this hot broth throughout the cooking of the risotto – keep it barely simmering.
2. Using a heavy 5 quart saucepan, heat about 1 tablespoon of olive oil until hot. Add the sausage and cook until well browned. Transfer sausage to a paper towel lined plate. Drain the fat from the pan and return it to the stovetop over moderate heat.
3. Add 1 tablespoon of olive oil to the pan and add the onion and 3/4 of the garlic. Sauté until onion starts to soften, 3-5 minutes. Add the rice and sage and stir to coat the rice with olive oil and onion mixture. Add the wine and cook until it has been almost fully absorbed. Add the pumpkin puree and stir to combine. Add stock mixture 1 cup at a time and stir until each addition of liquid is absorbed.
4. Meanwhile, heat 1 tablespoon of olive oil in a 12” skillet over medium high heat. When it is shimmering hot, add the broccolini and cook until it is crisp tender. Add the remaining garlic and season the broccolini with salt and pepper to taste. Set aside and keep warm while the risotto cooks.
5. When most of the stock has been added, stop and taste to see if the rice is nearly done. It should be rich and creamy and cooked through, but still have a toothsome quality – creamy but not mushy.
6. Add the sausage, broccolini and the thyme to the risotto, stirring to combine. Stir in the cream and season the risotto with nutmeg, pepper and salt to taste. If necessary add a splash of the lemon juice (the acid in lemon juice can deepen and enhance the flavor of the finished dish – you shouldn’t taste it per se, but the risotto will liven up the flavors).
7. Remove the pan from the heat and stir in some of the parmigiano-reggiano. Serve immediately with additional cheese and a garnish of parsley.
GRILLED ASPARAGUS WITH ROASTED RED PEPPER DRESSING
2 lbs. asparagus, snapped and peeled
2 cloves garlic minced
3 Tbls olive oil
2 roasted red peppers
1/3 cup minced shallots
1/4 cup lemon juice
2 tsp Dijon mustard
1/3-1/2 cup olive oil
2-3 Tbls chopped parsley
Salt & Pepper
1. Combine garlic and 3 Tbsp. of olive oil. Brush onto asparagus and grill 2-3 minutes until marked. Refrigerate asparagus until ready to dress and serve.
2. Mince red pepper. In a bowl combine shallots, lemon juice, Dijon and mix well, add red pepper. Slowly whisk in oil and parsley. Adjust seasoning and serve over grilled chilled asparagus.
EXTRA-VIRGIN OLIVE OIL TOSCANO LOAF
1 cup sugar
1 tsp of baking powder
1 lemon rind, grated
2 cups of all purpose flour
1 cup Extra-virgin olive oil Toscano PGI (Protected Geographical Indication
Pre heat oven to 350 degrees
1. Mix the sugar with the eggs, add baking powder, the grated lemon rind, the flour and the extra-virgin olive oil Toscano.
2. Place the smooth mixture in a greased Pyrex dish and bake in the oven at 350 degrees F. for about 30 minutes.
SPLENDIA RISOTTO COOKING INSTRUCTIONS
1. Heat oil in a saucepan. Add onions and salt, pepper. Sauté a minute and then add the rice and sear.
2. When the onions turn golden, add 1 liter (34 oz.) of hot water. While it cooks, approx. 15 - 18 minute, stir the risotto. Add approximately 4 oz of vegetable broth.
3. Towards the end of cook time, add a sprinkle of grated parmesan cheese and a tablespoon of butter and stir.
4. Turn off heat and let it sit for a few minutes before serving hot
STRINGY FUSILLI WITH PECORINO TOSCANO
1 lb fusilli pasta
1 small red onion, finely sliced
8 oz fresh ripe tomatoes
5 oz fresh Pecorino Toscano PDO (Protected Designation of Origin), cut into small 1/4 inch cubes
1 oz mature Pecorino Toscano PDO, coarsely grated
2 tbls Extra-virgin olive oil Toscano PGI (Protected Geographical Indication)
1 pinch of chopped basil
1 small pinch of red pepper flakes, depending on your taste
salt to taste
1. Boil the tomatoes for two minutes, drain them, remove the skin and cut them into thin slices.
2. Brown the onion in the extra-virgin olive oil (over a medium heat), add sliced tomatoes and cook for 5-10 minutes, cook the pasta in a pot of boiling salted water, drain pasta when it is tender to the bite (al dente). Reserving 1/2 cup of pasta water (you will not use of all of it).
3. Return cooked pasta to sautéed tomatoes and over medium heat sauté for 2 minutes; add the cubed Pecorino cheese, red pepper flakes, salt, a 1-2 tablespoons of the pasta cooking water until the sauce adheres well to the cooked fusilli (at this point the fresh pecorino will be stringy), add the chopped basil and serve on a warm serving plate with a basil leaf on top. Garnish with grated Pecorino.
TRUFFLE MACARONI AND CHEESE
1 Pound of penne pasta
1/4 Pound of imported Parma Ham, sliced 1/4 inch thick, the Balducci's Deli associated will be happy to do this for you
1 Teaspoon vegetable oil
2 Sticks sweet butter
1 Cup Japanese Panko breadcrumbs
1/2 Cup all purpose flour
1 Quart milk (whole milk preferred, but you can substitute with a 2% fat milk), heated
1 Cup shredded Monterey Jack cheese
1 Cup shredded Gruyere cheese
1-2 Teaspoon Drops of Truffles Truffle oil
1 Tablespoon chopped thyme
Pre heat oven to 350 degrees F
1. Bring 4 quarts of water to a rolling boil; add in 4 tbs of salt. Cook Penne pasta al dente following manufacturer's instructions. Drain in a colander and refresh cooked pasta with cold water. Drain well.
2. Cut the 1/4 inch thick sliced Parma ham into 1/4 inch dice.
3. Heat a 1 quart sauce pan with vegetable oil and add in diced Parma ham, sauté slowly over medium heat until you have rendered the Parma ham fat out, remove caramelized dice Parma ham with a slotted spoon and reserve for later.
4. Add 1 stick of butter to the Parma ham fat and when melted stir in Panko breadcrumbs, mix well to incorporate all flavors. Set aside for later.
5. In a 1 gallon sauce pan add in remaining butter and melt; add in flour to form a roux. Cook for 3-4 minutes or until the roux start to turn a light golden brown color.
6. Slowly whisk in the heated milk and continue whisking for 10 minutes until a smooth sauce is formed and all of the flour taste is gone.
7. Lower the heat to low and start whisking in the shredded cheeses a little at a time to form a cheese sauce. Add in thyme and 1 tsp of Truffle oil (feel free to add more Truffle oil in to get to your taste preference). Add in cooked Parma ham and adjust seasoning with salt and pepper.
8. Fold in the cooked penne and mix gently to incorporate all ingredients.
9. Grease a 9 inch x13 inch oven safe dish with cooking spray, add prepared Penne pasta into dish and top with prepared Japanese breadcrumbs.
10. Bake uncovered for 25-30 minutes or until golden brown and bubbly. To finish the dish drizzle the breadcrumb topping with a little more Truffle oil.
ASPARAGUS WITH SHALLOTS & LEMON
2 Pounds Asparagus, peeled if thick
2 Tablespoons Olive Oil
4 Large Shallots, sliced thin
1 Teaspoon Finely Grated Lemon Zest
1 Tablespoon Chopped Flat Leaf Parsley
1 Tablespoons Fresh Lemon Juice
Salt and Pepper, to taste
1/4 Cup Pignoli Nuts, toasted
1. Fill a large Dutch oven about 2/3 full of water. Set over high heat and bring to a boil. Meanwhile, in a large sauté pan, heat the olive oil over medium heat and add the shallots. Cook the shallots, stirring often until golden brown (don’t burn or they will be bitter). Set aside off of the heat, until the asparagus is ready.
2. When the water boils, add 1 Tbsp of salt and then add the asparagus. Cook the asparagus for about 5 minutes (time will depend on their thickness, cook until crisp-tender), drain and rinse with cold water until they are no longer hot (this will set their bright green color)*. Drain the asparagus well and then add them to the pan with the shallots and place over medium heat. Use tongs to toss the asparagus with the shallots and cook until they are warmed through. Add the lemon zest and juice and cook another minute. Add the parsley, pignoli nuts, salt and pepper to taste and toss until evenly combined. Serve immediately.
* The shallots can be cooked and the asparagus prepared to this point ahead of time. Just return them to the pan and continue with the recipe.
2 soft 6 inch corn or flour tortillas
1 tablespoon salsa verde or mild salsa
1 tsp chopped fresh cilantro
2 tablespoon sour cream
2 slices cooked Turkey bacon or 2 tablespoon diced low sodium ham
2 tablespoons crumbled Queso Fresco
1/2 cup liquid egg substitute, such as Egg Beaters
1. Mix salsa verde, cilantro and sour cream together.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds add in Queso Fresco and cook for an additional 30 seconds. Layout tortillas on a microwave safe plate and divide the scrambled egg between the tortilla.
3. Top with salsa mixture and with turkey bacon or diced ham. Roll to form a Burrito and microwave for 30 seconds uncovered.
LOBSTER AND CHEDDAR CHEESE SOUFFLE
2 Cups Grated Extra Sharp Cabot's Cheddar Cheese
1 Stick Sweet Butter
1 Cup All-purpose Flour
2 Tablespoons Dry Mustard
Salt and Pepper to taste
1 Pound Shell-less 'Naked' Raw Lobster Meat
1 1/2 Cups Half and Half
6 Egg Whites
6 Egg Yolks
1/4 Cup Chopped Parsley
6 Individual Ramekins
Preheat oven to 325 Degrees F.
1. Heat butter in a thick bottom sauce pan; blend in flour and dry mustard. Cook butter and flour until mixture bubbles, stirring constantly.
2. Whisk in half and half, lower heat to low whisking constantly, cook for 10 minutes, adjust flavor with salt and pepper.
3. Remove from heat add in grated cheddar, stirring constantly, cool mixture.
4. Add in lobster meat, whisk in egg yolks and chopped parsley.
5. In a separate bowl, beat egg whites until soft peaks form, gently fold in cooled cheese mixture into beaten egg whites.
6. Carefully place mixture into ramekins and bake for approx. 30-40 minutes or until center of souffle is set.
Preparation and Cooking Time: 2 hours
3-1/2 Pounds eggplant, unpeeled, cut into 1/2-inch thick rounds
1/2 Cup olive oil
1 Large onion, thinly sliced
1 Cup finely chopped carrots
1 Cup finely chopped celery
4 Cloves garlic, minced
12 Ounces Portobello mushrooms, cut into 1/2-inch pieces
1 Teaspoon oregano
1/2 Teaspoon cinnamon
1 28-Ounce can crushed tomatoes with added puree
1/4 Cup chopped parsley
Salt and freshly ground pepper
1 Cup grated parmesan cheese
6 Tablespoons butter
7 Tablespoons flour
3-1/2 Cups whole milk
4 Egg yolks, whisked in a small bowl
1. Salt both sides of eggplant rounds. Place on a double layer of paper towels (top and bottom) to drain. Let stand for 30 minutes. Pat eggplant rounds dry.
2. Preheat oven to 425 degrees F. Brush eggplant rounds with 1/4 cup olive oil and place on baking sheet sprayed with vegetable spray. Bake for 10 minutes. Turn eggplant and bake about 15 minutes more, or until tender. Remove from oven to cool and lower temperature to 350 degrees F.
3. Heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add the onions, carrots and celery and saute until onion is very tender - about 10 minutes. Stir in the garlic and mushrooms. Saute until the juices evaporate - about 10 minutes. Add the oregano, cinnamon, tomatoes and parsley. Cook until the mixture is thick - about 10 minutes. Season with salt and pepper. Set aside.
4. Spray a 13 x 9 x 2-inch glass baking dish with vegetable spray. Arrange half of the eggplant in a single layer. Spoon half of the tomato mixture on top. Sprinkle 2 tablespoons cheese over the tomatoes. Repeat layering with eggplant, tomato mixture and 2 tablespoons cheese.
5. Melt butter in a saucepan. Whisk in the flour and cook 1-2 minutes, stirring constantly. Gradually whisk in the milk. Simmer until the sauce thickens, stirring constantly - about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper.
6. Temper the egg yolks by stirring about 1/2 cup of the sauce into the yolks. Then add the yolk mixture to the pan. Pour the sauce over the eggplant. Sprinkle the remaining cheese over the top. Bake about 45 minutes, or until heated through and the sauce and cheese on top are golden brown.
CORNBREAD AND PANCETTA STUFFING
This delicious stuffing recipe utilizes prepared corn muffins. The prepared corn muffins add a nice sweetness to the dish.
2 lbs prepared corn muffins, crumbled
1/2 lb fresh shiitake mushrooms, sliced
2 cloves of garlic, minced
1 medium onion, small dice
2 stalks celery, small diced
1/2 cup chicken stock
1 stick sweet butter
1/2 cup sweet vermouth
1 lb Pancetta or bacon, cut into 1/4 inch pieces
salt and pepper to taste
Preheat oven to 450 degrees F
1. Sauté pancetta or bacon in a pre-heated saute pan, slowly sauté until bacon turns a nice golden brown color, drained cooked bacon reserving bacon fat, add to crumbled corn muffins.
2. Add in diced celery into bacon fat, saute for 3-4 minutes, add in diced onion and sauté for 5 minutes or until onions get translucent, remove from heat and add to crumbled corn muffins.
3. In the same pan heat butter add in sliced shiitake mushrooms, sauté for 5 minutes add in minced garlic continue cooking until mushrooms start to release their liquid, deglaze pan with sweet vermouth, reduce by half. Add to corn muffin mixture.
4. Toss all cooked ingredients together adding in chicken stock a little at a time, until corn muffins get moisten, adjust seasonings with salt and pepper.
5. Transfer to a large lightly oiled baking dish, drizzle with top with olive oil and bake uncovered for 20 minutes or until golden brown.
SPAGHETTI SQUASH WITH EGGPLANT PERSILLADE
1 spaghetti squash
Salt and pepper
4 tbsp olive oil
2 large cloves garlic, minced
5 tbsp minced fresh parsley
3 tbls butter
1 cup freshly grated Parmesan
1. To cook the squash, place a rack or colander in the bottom of a large kettle or roaster with a tight-fitting lid.
2. Add 1 1/2 inches of water, lay in the squash and bring to a boil.
3. Steam for 25-30 minutes, or just until the outside of the squash will cede to the pressure of your fingers.
4. Cut the squash open lengthwise, and scrape out the thick yellowish threads and big seeds from the center, going crosswise with a big spoon.
5. Then scrape down the squash lengthwise and the meat will separate into strands. (May be cooked and scraped a day in advance and kept covered and refrigerated.)
6. Trim and peel the eggplant.
7. Cut into 1/2-inch dice.
8. Toss in a colander with 1/2 teaspoon salt, and let drain for at least 20 minutes.
9. Dry in a towel.
10. Coat a large frying pan with olive oil, and saute the eggplant over moderately high heat for 4-5 minutes, tossing frequently, until tender.
11. Add the garlic and toss for a minute to cook, then toss with the parsley only at the last moment.
1. Heat 2 tablespoons of oil and/or butter in a large frying pan.
2. Add the squash strands, tossing and turning over moderately high heat for several minutes.
3. Toss with salt and pepper and turn out onto a hot platter.
4. Spoon the hot eggplant in the center.
5. Sprinkle with cheese and toss before serving.
ASPARAGUS & GOAT CHEESE FRITTATA
4 - 6
2 tbsp butter
1/4 cup yellow onion, small diced
2 cups Mister Spear asparagus, trimmed, cut on diagonal into 1 inch pieces
10 large eggs
1/2 cup heavy cream
1/2 cup parmesan cheese, finely grated
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup fresh goat cheese, crumbled
1. Preheat the broiler.
2. Melt the butter in a 10 inch nonstick skillet over medium heat.
3. Add the onion and saute; until soft and translucent, about 3 minutes.
4. Add the asparagus and saute; until just tender, about 6 minutes.
5. While the asparagus is cooking whisk together the eggs, heavy cream, parmesan cheese, salt and pepper.
6. Add egg mixture to the skillet and fold gently a few times to combine ingredients. Continue to cook until eggs are almost set.
7. Dot the frittata with goat cheese and place under broiler to finish cooking, until eggs are set and puffed, and goat cheese is lightly browned.
8. Remove from oven. Slide out of skillet onto a plate. Cut into wedges and serve.
4 - 6
2 tbsp butter
1/4 cup yellow onion, small diced
1/4 cup shallots, minced
1 tbsp garlic, minced
4 cups (1 quart) chicken stock
1 Yukon potato, peeled and diced (about 3/4 cup)
1 1/2 lb Mister Spear Asparagus, woody ends trimmed and discarded, stalks cut into 1 inch pieces
2 tbsp chives, minced
1/4 to 1/2 tsp kosher salt
1/4 cup heavy cream
1/4 cup crème fraiche
1. Heat the butter in a medium saucepan over medium heat. Add onion, shallots and garlic. Cook in the butter until soft and translucent, about 3 to 4 minutes.
2. Add the stock, potato and asparagus. Bring to a simmer. Cover and simmer until potato and asparagus are very tender, about 15 minutes.
3. Turn off the heat and add the chives.
4. Working in batches, puree the soup in a blender until very smooth. Be sure not to fill the blender more than halfway or the steam will push off the lid.
5. When all of the soup is pureed whisk in the heavy cream. Season soup to taste with salt if necessary.
6. To serve, ladle the soup into bowls and top with a dollop of crème fraiche.
GINGERED CARROTS AND RUTABAGA PUREE
4 medium carrots, peeled and cut into chunks
1 pound Rutabaga, peeled and cut into small chunks
1 large onion, chopped
1 tbsp fresh ginger, grated
Kosher salt and fresh ground black pepper to taste
4 tbsp butter
1/3 cup heavy cream
1. Simmer carrots, rutabaga, and onion in salted water until tender, about 25-30 minutes. Drain and purée in a food processor.
2. Stir in salt, pepper, and butter.
3. Return purée to saucepan and cook over low heat until it thickens. Add cream; stir over low heat until purée reaches desired consistency.
GRILLED VEGETABLE MEDLEY WITH BALSAMIC VINEGAR
1/2 lb asparagus
1/2 lb crimini mushrooms
1/2 lb broccoli
1 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1/4 cup extra virgin olive oil
1/4 cup Balducci's Balsamic vinegar
Salt and black pepper to taste
1. Preheat grill to medium high heat.
2. Brush any dirt off the mushrooms. Cut in half lengthwise.
3. Trim woody stems off the bottom of the asparagus. Cut into large 3 inch pieces.
4. Cut broccoli into large florets.
5. Cut bell peppers in half lengthwise. Remove stems and seeds. Cut in large 2 inch squares.
6. Toss vegetables with half of the olive oil. Season with salt and pepper.
7. Place vegetables on grill until blistered and browned.
8. Remove from grill toss with remaining olive oil and balsamic vinegar. Season to taste with salt and freshly cracked black pepper.
9. Serve warm, chilled, or at room temperature.
PARMESAN ROASTED ASPARAGUS
2 - 4
1 bunch Mister Spear asparagus
2 tbsp olive oil
1/4 cup parmesan cheese, finely grated
1/2 tsp ground black pepper
1. Preheat the oven to 450 degrees F.
2. Snap any woody ends off bottom of the asparagus and discard.
3. Toss the asparagus with olive oil and parmesan cheese to coat.
4. Arrange the asparagus on a cookie sheet in a single layer.
5.Place cookie sheet in the oven. Roast for 8 to 12 minutes, until the asparagus is just tender when pierced and parmesan is golden brown.
6. Remove cookie sheet from the oven and sprinkle the asparagus with black pepper.
7. Use a spatula to remove the asparagus from the cookie sheet. Serve immediately.
PERLINE MOZZARELLA WITH BABY PEAS, AND CRISPY SPECK ALTO ADIGE IGP
2 cups perline mozzarella
3/4 cup fresh, or frozen and thawed, baby peas
6 oz of speck, julienned
6 tbsp extra virgin olive oil
Salt and pepper
1. Heat the olive oil over medium heat. Add the speck to the olive oil and slowly render until crispy.
2. Cool the speck, reserving oil and rendered fat.
3. Toss speck and reserved oil with the cheese and peas. Season with salt and pepper to taste.
4. Serve over pasta or on its own as a side dish.
PORTOBELLO, SPINACH, AND GOAT CHEESE LASAGNA
1 lb fresh baby spinach, rinsed and well-drained
2/3 cup olive oil
2 cloves shallots, minced fine
2 cloves garlic, peeled & minced fine
2 pounds Portobello mushrooms, stems removed, wiped clean, and sliced
1/3 cup dry white wine
2 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
1 1/2 cups fresh Ricotta cheese
Salt and pepper to taste
1/3 teaspoon fresh grated nutmeg
2 cups mozzarella cheese, grated
12 oz soft goat cheese (chevre)
1 lb dried lasagna noodles, cooked and drained
1. Preheat oven to 350 degrees F. Lightly spray an 11x 9 baking pan with vegetable oil spray.
2. Heat 1/3 cup olive oil in large saucepan; add shallots and garlic and sauté until tender, about 2 minutes. Add mushrooms and sauté another 4 to 5 minutes, stirring frequently.
3. Deglaze with wine and simmer until liquid is almost evaporated.
4. Remove from heat, add herbs, ricotta and half of the grated mozzarella, salt and pepper to taste; set aside.
5. Sauté coarsely chopped spinach in remaining olive oil until tender, about 2-3 minutes.
6. Drain the spinach in a colander; press lightly with back of spatula to remove excess water.
7. In a large bowl, combine the spinach with the remaining mozzarella and half the goat cheese. Add the nutmeg and stir together until creamy.
8. Spread 1/3 mushroom mixture over bottom of baked dish. Top with a layer of pasta, then 1/2 of spinach mixture.
9. Top with another layer of pasta, and layers of mushroom, pasta and spinach.
10. Finish with layer of mushroom and remainder of goat cheese.
11. Bake, covered with aluminum foil, for 35 minutes until hot throughout.
12. Remove foil and continue to bake an additional 10-15 minutes, until cheese is browned and bubbly. Allow to rest 10 minutes before cutting.
PROSCIUTTO WRAPPED ASPARAGUS
16 spears Mister Spear Asparagus
8 slices Prosciutto di Parma, thinly sliced
2 tbsp olive oil
1/4 tsp kosher salt, plus more for cooking water
1/4 tsp ground black pepper
1. Preheat the broiler.
2. Fill a pot large enough to hold the asparagus with water. Salt the water heavily. Bring the water to a boil, reduce to a low simmer.
3. Add the asparagus to the water and cook for about 2 minutes, until slightly tender but still quite firm when pierced with a knife.
4. Drain and blanch immediately in ice water to stop the cooking. Drain and pat asparagus with a towel to dry completely.
5. Bundle 4 asparagus spears together and wrap 2 pieces of prosciutto around the bundle, overlapping the prosciutto so all but the tips are covered. Repeat with remaining asparagus.
6. Arrange the bundles on a cookie sheet. Drizzle evenly with olive oil. Sprinkle bundles with black pepper and season asparagus tips with salt.
7. Place the cookie sheet under the broiler for 2 minutes, until asparagus is lightly caramelized and prosciutto edges begin to turn golden brown.
8. Remove from oven and serve immediately.
ROASTED FIGS WITH JAMON SERRANO AND CABRALES
12 ea Fresh figs
6 slices Jamon Serrano, sliced paper thin and halved lengthwise
4 ounces Cabrales cheese
2 tbsp Olive oil
1. Preheat the oven to 400 degrees F.
2. Cut a slit in the side of each fig. Stuff a small piece of cabrales cheese in the opening of each fig.
3. Wrap a piece of prosciutto around each fig.
4. Stand the figs up on a foil lined cookie sheet and drizzle evenly with olive oil.
5. Place the cookie sheet in the oven and roast for 6 to 8 minutes, until the prosciutto is slightly crispy and golden on the edges.
6. Remove the cookie sheet from the oven and serve the figs warm.
ROSEMARY SCALLOPED POTATOES
1 hr 25 min
4 large russet potatoes, peeled and cut into thin slices about 1/4' thick
2 cups (plus or minus) heavy cream
2 garlic cloves, minced
2 tablespoons fresh chopped rosemary
Salt and pepper to taste
1. Place the potato slices in an 8 inch oven safe dish.
2. Mix all remaining ingredients together and pour over potatoes
3. Tap the baking dish on the counter to make sure cream is in all layers of the potatoes. The cream should only just cover the potatoes.
4. Place in a pre-heated 400 degree oven and bake for 45 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.
SAUTEED CORN, POTATO AND TOMATO SALAD
2 Corn on the cob
2 Redskin Potato
1 Beefsteak tomato
1/2 Red onion, peeled and large diced
2 Garlic cloves, slivered
10 large leaves Fresh basil
1/4 cup Olive Oil
2 tbsp Sherry Vinegar
Water - as needed
Salt and Pepper - as needed
1. Quarter the potatoes and cut each quarter in half to make large dice pieces.
2. Put the potatoes in a pot and cover with cold, heavily salted water. Place the pot on the stove and bring to a boil, then reduce to a simmer and cover. Cook, covered, until the potatoes are just starting to get tender. Drain the potatoes.
3. While the potatoes are cooking, shuck the corn. Stand the corn up on a cutting board on the wide end. Using a sharp knife, cut the kernels off the cob starting at the top and working towards the bottom using long strokes of the knife. Set kernels aside.
4. Core the tomato. Cut the tomato into large dice pieces, reserving the juices. Set the tomato aside.
5. Heat half of the olive oil in a large sauté pan over medium heat.
6. Add the garlic and onions to the olive oil and cook until onion begins to soften.
7. Add the potatoes and cook until well browned on all sides and almost tender through when pierced with a knife.
8. Add the corn and sauté for 3 to 4 minutes until just turning golden brown.
9. Turn off the heat. Gently toss in the tomatoes, remaining olive oil, sherry vinegar, and freshly torn basil leaves. Season to taste with salt and pepper.
10. Serve warm or at room temperature.
PEAS WITH SHALLOTS, BACON & LETTUCE
2 tablespoons butter
10 small shallots, peeled
4 slices bacon, chopped
1 pound fresh shelled peas (frozen can be substituted)
1/2 cup chicken stock
salt, to taste
black pepper, ground to taste
1 head Bibb lettuce, roughly shredded
1. Melt the butter in a sauté pan. Add the shallots and gently cook for 3 to 4 minutes. Add the bacon and continue cooking until the shallots have softened and bacon is done.
2. Add the peas and stock. Season with salt and pepper. Cover and cook until the peas are almost tender.
3. Add the lettuce, stirring to incorporate. Cover and simmer for one minute or just until the lettuce wilts.
4. Check the seasoning and adjust to taste.
ALSATIAN BACON & ONION TART
1 3/4 cup all-purpose flour, sifted
8 tablespoons cold water, cut into pieces (1 stick)
1 teaspoon salt
2 tablespoons ice water (plus extra if needed)
8 slices bacon
1/2 cup low-fat ricotta cheese, beaten
1/2 cup heavy cream
1 tablespoon all-purpose flour
salt, to taste
black pepper, ground to taste
2 tablespoons oil
2 onions, peeled and thinly sliced
1. In a mixing bowl, add sifted flour and butter pieces. Using a fork or pastry cutter, work the dough until pea-sized crumbles form. Make a well in the center of the mixture and add the salt and water. Quickly mix using your hands until the dough is smooth. Form the dough into a disc, wrap in plastic and chill in the refrigerator for about 30 minutes.
2. Preheat oven to 400 degrees F. Grease baking sheet or pizza pan with butter and set aside.
1. Cook the bacon in a large skillet over medium-high heat until almost crisp. Drain on paper towels and roughly chop or crumble and set aside.
2. In a medium bowl, combine the ricotta, cream, flour, salt and oil. Mix well to blend.
1. Roll the dough out on a lightly floured work surface to form a thin 8x10-inch oval. Pinch the edges to form a border. Place on baking sheet.
2. Spoon the cheese mixture evenly over the pastry crust. Top with onion slices and sprinkle with bacon. Bake for 15 to 20 minutes or until the crust is golden brown. Season as desired with salt and ground pepper.