Mushroom Risotto 3 cups Vegetable or Chicken Stock3 tablespoons Extra Virgin Olive Oil, divided1 cup Onion, diced 1/2"1 cups Arborio Rice, no substitutions½ cup Chardonnay2 Shallots, diced 1/2"¼ cup Sundried Tomatoes cut into very fine julienne1 - 1/2...
Fettuccine Alfredo ½ lbs. Fresh Fettuccine2 cups Cream½ cup Reggiano ParmesanSalt and Pepper to taste Cook the pasta in salted water according to the manufacturer’s instruction.In a sauté pan, add the cream and bring it to boil. Add the Reggiano and bring the...
Potato Croquette Make the Mashed Potatoes First:3 pounds Yukon Gold Potatoes peeled & chopped in large pieces6 cloves Garlic peeled4 ounces soft Sweet ButterSalt & Pepper to tasteFor the Croquettes:About 1 ½ cup Cheddar Cheese grated¾ cup Parmigiano-Reggiano...
Creamy Garlic Shrimp For the Shrimp:2 tablespoons Pesto Olive Oil or Extra Virgin Olive OilAbout 16 fresh Shrimp, peeled and de-veined (U-15 per pound), 4 Shrimps per person2 medium Shallots, very finely chopped1 tablespoon Garlic chopped¼ cup White Dry...
Crab Cake For the Crumbs:4 ounces approx. Panko or Salt-Free Saltine Cracker Crumbs (or any cracker you like, just be sure to grind it VERY fine with your food processor)½ teaspoon Garlic Salt½ teaspoon Herbs De ProvenceFor the Mousse:2 Egg Whites¼ pound Salmon...
For the Mashed Potatoes: click here Coquille St. Jacques 2 cups Mashed Potatoes4 to 6 tablespoons Sweet Butter3 large Shallots minced very fine½ pound Mushrooms sliced1 lbs. Sea Scallops, about 3 to 4 per person depending on their size¼ cup White Vermouth, OPTIONAL¼...
Caesar Salad For the Dressing:4 to 6 Heads Romaine Lettuce2 Egg Yolks2 tablespoons Dijon Mustard3 large Anchovies, optional3 to 4 Garlic cloves1 tablespoon Worcestershire Sauce1 ¼ cup Eureka Lemon Olive Oil or Extra Virgin Olive Oil1 tablespoon White Balsamic...
Phyllo Pastry Pizza 5 to 8 sheets of Phyllo PastryOlive Oil Cooking Spray or Extra Virgin Olive Oil applied with a spray or a brush4 teaspoons Parmesan Cheese freshly grated1 tablespoon Pesto1 Tomato, cut to your liking6 Kalamata or Nicoise Olives chopped4...
Shrimp Sambuca 2 tablespoons Sweet Butter1 pound Fresh Shrimp, peeled and de-veined (16 to 20 per pound)2 medium Shallots, very finely chopped2 tablespoons Dry Vermouth2 tablespoons Sambuca liqueur½ cup Tomatoes - peeled, seeded and diced 1/4"Salt and...
Ratatouille Makes for 6 to 8 servings2 tablespoons Olive Oil, The Chef uses an Herbs de Provence, Garlic or Plain will work2 cups Onion - cut into medium small dice1 cup Red Bell Pepper – cut into medium dice2 tablespoons Garlic - freshly chopped1 teaspoon...