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Friday, December 19, 2014

Recipe Formula: From Entrée To Dessert, It's All Here

A recipe is only one piece of the puzzle.

Bounty of the Sea

8-10 whole whiting fish with heads on
3 celery sticks, chopped
2 red peppers, chopped
2 medium sweet onions, chopped
1 cup fresh basil, chopped
1 cup fresh sage, chopped
1/2 fresh parsley, chopped
1 bunch green onions
1 fresh lemon for garnish

Cut open the whiting along the stomach leaving the head on and clean under running water.
Heat oil in skillet and begin with onion and celery till celery is a little soft.
Add peppers, green onions, fresh basil and sage and cook for 5-7 minutes.
Preheat oven to 375°, lay the fish onto a baking pan lined with parchment.
Put as much stuffing as possible into each fish and bake for approximately 25-30 minutes.
Gently remove the fish off the parchment to plates, drizzle with fresh lemon juice and garnish with fresh parsley.

Cajun Rubbed Chicken

4-6 chicken breasts
2 Asian white pears, cored and chopped
2 large red bell peppers, chopped
2 medium sweet onions, chopped
10 oz bag Matchstix carrots
227 g sliced mini bella mushrooms
1 bunch fresh thyme, chopped

The Rub:
1 tbsp ground black pepper
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp salt

Mix all ingredients of the rub in a bowl.
Place chicken breasts into the mixture, pressing down to get even coverage.
Heat oil in skillet and begin to brown the breasts.
If you prefer you can preheat the oven to 375° and bake the breasts till done
turning once to get an even browning.
Heat oil in pan and begin with onions cooking till they are translucent, add peppers and mushrooms and carrot sticks.
Cook till carrots begin to soften then add Asian pear and fresh thyme.
Plate the chicken breast over the vegetable mix.

(Serves 4 - 6)

Parsnip, Pear & Mushroom Soup

3 tbsp butter
2 cups onion, diced
1 cup celery, diced
1 tsp garlic, chopped
10 cups chicken stock
3 lbs parsnips peeled & diced
3 pears peeled, cored & quartered
1 lb mushrooms, chopped
1 bay leaf
4 sprigs thyme
1/2 cup heavy cream
salt and pepper to taste
blue cheese crumbled or parmesan for garnish

Cider Cream:
1/2 cup apple cider
2/3 cup sour cream

Melt butter in large saucepan, add onions and celery, season with salt and pepper.
Cook until soft.
Add garlic, stock, parsnip, pear, mushrooms, bay leaf and thyme.
Bring to a boil and then reduce heat and simmer for 1 hour.
Remove from heat, allow to cool.
Remove bay leaf and thyme sprigs.
Stir in heavy cream.
For cider cream, boil the apple cider to reduce by half then allow to cool.
In a bowl pour sour cream then gradually whisk in reduced apple cider.
Garnish with cider cream & chopped Italian parsley.

Veal con Pomedoro

veal shank or 4 good sized chops
1 red onion, chopped
4 medium carrots, chopped and peeled
3 celery sticks, chopped
3 Belgian endive, chopped
8-10 bellini mushrooms, diced
1 cup fresh parsley, chopped
1 cup fresh sage, chopped
1 cup fresh rosemary chopped
small can of tomato paste
3 cups diced, fire roasted tomatoes
1 cup white wine
1 tbsp paprika

Brown the veal very well and set aside.
(If using veal chops these will need to be chopped into medium sized chunks before combining with vegetables and sauce.)
Heat 2 tbsp of oil in saucepan and begin with chopped onions, once onions are translucent
add carrots, celery and mushrooms.
Cook for 8-10 minutes till carrots begin to soften.
Add endive and stir in fresh parsley, sage and rosemary.
As fragrance builds add tomato paste, roasted tomatoes and white wine.
Bring to a boil then add paprika, and mix well.
Add the meat and allow to simmer till meat is tender and sauce has thickened, 20-30 minutes.

(Serves 4)

Fire & Ice Chili

1 tbsp vegetable oil
2 lbs ground beef
2 large onions, minced
salt & pepper
1/4 cup chili powder
1 tbsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
1/4 tsp ground cloves
6 cups water
1 15 oz can tomato puree
1 15 oz can diced tomatoes
1 cup dark chocolate ice cream
cooked spaghetti

Heat oil and add ground beef, cook meat till browned.
Add onions, season with salt and pepper and cook till soft.
Add chili powder, cumin, coriander, cinnamon and cloves.
Cook stirring till fragrant.
Stir water, tomato puree and diced tomatoes into the beef and bring to a boil.
Simmer on low-to-medium heat for 1 hour.
Stir in ice cream and cook till heat rises again, about 5 minutes.
Season with salt and pepper.
Serve over cooked spaghetti, garnish with cheese and chopped green onions.

Stuffed Pasta Shells

12 large pasta shells
1 lb mild Italian sausage
1 lb hot Italian sausage
6-8 bellini mushrooms, finely chopped
1 medium sweet onion, finely chopped
2 large tomatoes, chopped
2 red bell peppers, chopped
1/2 granny smith apple, peeled, cored and finely chopped
1/2 cup fresh oregano, chopped
1/2 cup fresh sage, chopped
1 tbsp balsamic vinegar
1/2 cup red wine
2 tsp Italian dry seasoning
275 g ricotta cheese
275 g shredded parmigiano reggiano cheese
olive oil, just a drizzle

Pull sausage meat out of its casing, heat oil and begin to cook breaking up the meat along the way.
Cook till pink colour has disappeared, then set aside.
Begin with half of the chopped onion, cook till translucent and season a little, add mushrooms and cook till mushrooms are soft.
Add back the meat and mix well, add ricotta cheese, mix well and simmer for 5 minutes
then set aside and keep warm.
Boil water, add salt and cook shells till they reach an al dente stage, do not overcook.
Drain and run cold water over them.
Drizzle a little olive oil over them so they don't stick and set aside.
In a skillet heat oil, cook rest of onion till translucent, add bell peppers,
granny smith apple and tomatoes.
Cook till apple softens then add fresh oregano, sage, balsamic vinegar and wine, bring to a boil then add Italian seasoning, and set aside.
Fill pasta shells with sausage mixture, garnish well with tomato mix over the top and dust with shredded parmigiano reggiano.

(Serves 4-6)

Pina Colada Chicken

4-6 chicken breasts
450 g shiitake mushrooms, chopped
2 medium sweet onions, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 bunch green onions, chopped
1/2 cup chopped pineapple
1/2 cup sriracha sauce
1/2 cup Mott's Pina Colada

Season chicken breasts, heat oil in pan then half cook the chicken, set aside.
Begin with the onions, cook till they are translucent, add mushrooms and peppers, cook for approximately 5 minutes.
Add pineapple and green onion, cook another 4-5 minutes.
Pour in the pina colada mix stirring well, then add the sriracha sauce, again stir well.
Bring back the chicken, cover and simmer on medium heat
12-15 minutes till chicken is fully cooked.
Serve over rice.

(Serves 4 – 6)

Sweet Korean Ribs

2 lbs ribs (beef or pork)
1 1/2 cups kalbi sauce by Sampio
Marinate ribs overnight in the fridge if possible or at least 2 hours covered.
Cook ribs separately then set aside.

1 bag bean sprouts
1 bag yu choy, chopped coarsely (bok choy will also be fine)
1 onion, chopped
450 g mushrooms
2 1/2 Kikkoman sweet soy glaze

Start with onions first in skillet with 1 1/2 tbsp oil, when onions are softened add mushrooms and cook for 5 minutes.
Add bean sprouts and yu choy, cook for 5 minutes.
Add 2 1/2 tbsp of Kikkoman sweet soy glaze.
Cut ribs to smaller bites, add to vegetable mixture and allow ribs to heat fully and serve.

(Serves 4 – 6)

Raspberry, Pear & Apple Tart

Tart shell (you can use either one large shell which will serve 6 to 8, or 18 small individual shells)
4 pears, use bartlett pears for their sweetness
2 red delicious apples peeled, cored and chopped
170 g raspberries
275 g mascarpone cheese
2 cups water
2 cups white wine
2 tbsp sugar
2 tsp Madagascar vanilla
194 g La Sauvagine cheese, chopped

1/2 cup maple syrup
2 tbsp caramel sauce
2 tsp balsamic vinegar

I like to prebake the tart shells to half done,
then let cool before adding the filling and finishing to brown.
Peel, core and chop the pears, add to medium pot.
Add the apples, water, wine, sugar and Madagascar vanilla.
Bring to a boil then reduce heat and simmer for about 10 minutes till apple softens a little.
Now add the raspberries, stir gently and remove from heat.
Fold in marscapone cheese gently, let stand.
Blend maple syrup, caramel sauce and balsamic vinegar over medium heat for 2 to 3 minutes.
Taking half of the mix add to fruit by gently folding it through.
Fill chosen tart shells and add the chopped pieces of La Sauvagine cheese.
Bake till tart shell is golden brown.
Drizzle with syrup and caramel mixture before serving.

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