More Recipes
Roasted Tomato Basil Bread Pudding
Chef Nicole Martinelli
Ingredients:
6 Large Tomatoes
2 Garlic cloves, minced
1 tsp Salt
2 tsp Black Pepper
4 oz Butter
3 loaves Baguette, cubed
1 quart Heavy Whipping Cream
3/4 quart Milk
6oz Tomato Paste
10 Eggs
1 bunch Basil, chopped
1 tsp Thyme, chopped
¼ cup Parmesan Cheese, grated
1 cup Mozzerella Cheese, shredded
Directions:
- Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish, or rub with butter.
- Remove the core from tomatoes and cut into large wedges. Toss with minced garlic, salt and pepper. Place on tray and bake in oven for about 20 minutes until they begin to caramelize. Remove and set aside.
- Melt remaining butter toss with bread cubes.
- Mix the milk, cream, tomato paste, and chopped herbs together. Taste and adjust salt and pepper if needed.
- Whisk in the eggs.
- Roughly chop the roasted tomatoes and add to the cream mix with the cheeses.
- Bake for 30 minutes, covered, and remove the cover to allow the pudding to crisp until the center has set. (About 45 minutes, or until the top is nicely browned)
Shrimp Ceviche
Ingredients:
11/2 lbs small raw shrimp, cleaned
3 Limes, juiced
2 Lemons, juiced
1 Orange, juiced
¼ c Green Onions, sliced
1/4 cup Cilantro leaves, chopped
1/2 Serrano Chile, seeded and finely chopped
1/2 Red Onion, diced
Salt and Pepper to taste
Preparation:
- Bring a small pot of water to a simmer. Quickly blanch the shrimp in the water for 30 seconds and remove from heat. They will not be fully cooked!!
- Shock in a bowl of ice cold water.
- When cool, slice shrimp in ½ along the center line. Lay out shrimp in the bottom of glass baking dish or shallow bowl.
- Combine the citrus juices and the herbs.
- Pour lemon, lime, and orange juices over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
- Wrap and refrigerate for about 1 hour.
- Toss with remaining ingredients and refrigerate for one hour or longer until needed. Us as much or as little of the Chile depending on your heat tolerance!
White chocolate fruit terrine
10 ounces White Chocolate, finely chopped
3/4 cup Whipping Cream
2 oz Port Wine
1 1/2 t Gelatin Powder
1/4 teaspoon Clear Vanilla Extract
1/8 cup each Hazelnuts, Pistachios, or nuts of choice, toasted and roughly chopped
1/2 cup dried Apricots, chopped
1/4 cup Dried Cherries or Craisins
1/8 cup Dates, pitted, chopped
Method:
- Line a mold, tray or baking dish with plastic wrap, and spray lightly with non-stick spray. Set aside.
- Sprinkle Gelatin powder over Port Wine and Vanilla Extract to “Bloom”.
- Let sit for about 5 minutes until it has absorbed all the liquid.
- Place chocolate in a bowl set over a pan of hot water (off the heat) to melt.
- In a small sauce pan, bring Cream to a scald.
- Pour cream over chocolate; stir until smooth.
- Stir in Gelatin/Port mixture until well mixed.
- Stir in chopped nuts and fruit until evenly distributed.
- Scrape chocolate mixture into mold, pushing down and smoothing the surface.
- Cover and chill until firm.
- To unmold, dip mold to just below rim in hottest tap water for about 30 seconds.
- Invert onto a flat surface and tap to release.
- Slice terrine with a warm knife to serve.
*This can be done in a flat tray and cut into any shape desired*
Cheese Tortellini with Roasted Chicken, Porcini Mushrooms & Peas in a Tomato Cream Sauce
Chef Richard Chaney
2 tbsp Butter
1 onion, chopped
½ cup porcini mushrooms, sliced
2 ½ cups crushed tomatoes (28-ounce can)
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream
1 pound cheese tortellini
1/4 pound roasted chicken breast, cut into 1/4-inch dice or julienne strips
3/4 cup frozen or fresh peas (defrost if frozen)
Fresh Basil ¼ cup, cut into fine strips
In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Add mushrooms and cook for one minute. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for another minute.
At the same time, in a large pot of boiling, salted water, cook the tortellini until just al-dente, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the cooked chicken and peas and cook until warmed through, about 2 minutes.
Garnish with fresh basil strips
