Stuffed Mushrooms
Courtesy of Villarina’s
1 stick butter
1 medium carrot, minced 1 garlic clove, minced
2 pcs celery, minced
1/2 small onion, minced
3 tablespoons Parmesan cheese
1 cup plain bread crumbs
1 lb. mushrooms(remove stems and finely chop)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oreganoMelt butter in skillet. Cook onion, carrot, celery, garlic, chopped stems until translucent. Stir in bread crumbs, seasonings, and cheese. Brown lightly. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 10 minutes. Garnish with fresh parsley.
Fresh Mozzarella with Roasted Vegetables, Pesto, Tomatoes and White Balsamic
Fresh Mozzarella with Roasted Vegetables, Pesto, Tomatoes and White Balsamic
Courtesy of Chef Michael Williams at The Perennial Chef
Vegetables for Roasting:
1 Medium Eggplant Peeled and cut into 1” dice
1 Lemon juiced
2 Quarts Water
1.5 Tbs. Kosher Salt
(Combine water, salt and lemon Juice. Add eggplant and allow to soak for one hour. Remove eggplant from acidulated water and squeeze gently to remove excess water and bitterness.)
3 Large Portobello Mushrooms peeled and sliced 1/3” thick
2 Medium Zucchinis Sliced at bias 1/3” thick to a 2.5” lengthGarlic Marinade for Vegetables:
1.5 c Extra Virgin Olive Oil
4 Cloves Garlic
Process garlic and oil in mini food processor/chopper finely & reserve.1 lb.Fresh Mozzarella Ball Cut into 1/3” Slices (About 8 Slices)
Season with Kosher Salt and Pepper according to taste and cover with a paper towel to absorb excess moisture.Pesto:
1/2 cup Basil packed and Julienned 1 clove Garlic, Minced
1/2 tsp Kosher Salt
1/4 tsp Fresh Black Pepper
1-2 Tbs Pine Nuts
1/2 cup Parmesan Cheese
1 cup Extra Virgin Olive Oil
(Place above in mini food chopper and process until combined.)
1.5 cups Grape Tomatoes Quartered
1.5 cups White Balsamic Vinegar reduced by simmering to 1/2 cup.Lightly season Eggplant, Portobello, and Zucchinis separately in a mixing bowl with salt & pepper and approximately 1/2 cup of the vegetable marinade for each type. Spread vegetables evenly onto 3 baking pans lined with parchment and bake at 400 degrees for approximately 12-18 minutes until light golden brown and soft. The Zucchinis will be first, then Portobello and Eggplant. Remove items from oven and allow them to cool to room Temp. Check for seasoning and add more salt & pepper according to taste. Place quartered grape tomatoes in a bowl and season “heavily” with Salt and Pepper and toss. Allow to rest 15 minutes and drain bowl of released tomato water to prevent dilution of the white balsamic reduction and reserve.
Building the appetizer:
Center 3-4 slices of the roasted Portobello onto a plate. Add a slice of fresh Mozza- rella on the Mushrooms. Center 3/4 tablespoon of Pesto onto Mozzarella slice and top with the diced eggplant. Add the Balsamic Reduction to the grape tomatoes with a touch of Extra Virgin Olive Oil and with a spoon place a dollop on the Eggplant. Drizzle a bit of Pesto and olive oil onto appetizer and serve.
Peter recommends:
Lugana–Trebbiano Grapes make a fresh, crisp white from the Lake Garda district in Northern Italy.
Shrimp Scampi
Shrimp Scampi
Courtesy of Chef/Owner Angelo Tradito at Old Stone Trattoria
1 lb. shrimp, cleaned and deviened 1 Lemon, juiced
1/4 cup dry white wine
1 tsp. salt
Freshly ground black pepper
Lemon zest – a pinch
2–4Tb.butter
Garlic, 2 cloves – peeled and sliced thinly 1/4 cup Italian parsley,
1/4 cup shrimp stock or seafood stock (may be purchased if desired)Season Shrimp with salt and pepper. Mean while, heat a medium sauté pan until hot, and addthebutterandoliveoil. Sautés shrimp until half-way cooked or until just pink. Remove shrimp and set aside. In the same pan, sauté the garlic until brown. Add the wine, shrimp stock and a bit more butter at the sametime. Let simmer for one minute on high heat. Then add the lemon juice and the shrimp and another Tbsp. of butter. Cook shrimp for 1-2 minutes more on medium heat and add choppedparsley. Serve over rice or pasta.Peter recommends:
Villa Fiorita “Le Tavole,” Peimonte Chardonnay, lean, light, Italian style Chardonnay, with hints of green apple and pear flavors
Rondelettes de Chevre Chaudes
Rondelettes de Chevre Chaudes
Courtesy of Chef Rudy Beltranprats Le Jardin du Roi’s
(Pan sauteed goat cheese, caramelized red onion, home- made potato chips drizzled with honey)
Goat Cheese – 8 oz. log
Red Onion – 2 onions, sliced thinly
Sugar – 2 Tbsp.
1 Cup All Purpose Flour
1 Egg – beaten well and mixed with 1 Tb. water
Potatoes – 2 large, washed and peeled
Oil for frying – approximately 2 cups
Honey – 1/2 cup or as desiredSlice Red Onion and place in saute pan with sugar and cook down. Place the egg and water in a bowl and whisk. Place flour in a bowl enough to coat the goat cheese. Peel and thinly slice potatoes. Heat oil in a pan and place a few sliced potatoes in at a time till they brown a little. Take out and place on paper towels to drain oil from them. Slice goat cheese, and then round them into balls (a little less than the size of a golf ball). Dip in the egg and then dip into the flour to coat the goat cheese. Place on a plate and put into the fridge for 15 mins. Heat oil in a saute pan. Place the goat cheese in a few at a time. Turn them till they brown a little; then take out and drain onto a paper towel. Drizzle a little honey onto a plate. Place three of the goat cheese balls on the plate. Add a little of the red onion confit and a few of the potato chips.
Peter recommends:
Chateau Lartreaux Bordeaux 2005–Smooth Merlot fruit with long lingering finish.
Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut
Roasted Prosciutto-Wrapped Striped Bass With Sauerkraut
Chef Marc Lippman’s famous recipe, Courtesy of Crabtree’s Kittle House
1 striped bass (about 3 pounds), boned and cut into 2 fillets Fine sea salt and freshly ground black pepper, to taste
1/3 pound prosciutto, sliced
2 cups sauerkraut
2 Tbsp. canola oil
6 pearl onions, peeled
2 shallots, sliced
1 clove garlic, minced
1 small bunch fresh thyme, roughly chopped
2 sprigs fresh rosemary, roughly choppedPreheat oven to 425 Degrees. Season both sides of bass fillet with salt and pepper. Arrange overlapping slices of prosciutto to accommodate fish. Lay one fillet skin-side-down on prosciutto and spoon a thick layer of sauerkraut over it. Top with the other fillet, skin-side-up. Fold prosciutto over the fish to wrap it (the prosciutto may not reach all the way around the fish). Use kitchen string to tie fish together at two-inch intervals. Heat a large, ovenproof sauté pan over high heat for three minutes. Add canola oil. When oil is hot, place prosciutto- wrapped fish in pan and sear the fish on both sides, about three minutes per side. Add onions, shallots, garlic and herbs to the pan and transfer to oven. Roast until the fish is just cooked through, about 18 minutes. In the meantime, warm remaining sauerkraut. When fish is cooked, transfer it to a serving platter and let it rest three to four minutes. Cut and discard string. Slice the fish and serve with warm sauerkraut, roasted onions, shallots and garlic. Serves 10-12.
Peter recommends:
Neal Family Vineyards Napa Valley Sauvignon Blanc, stone fruit and tropical flavors with a creamy texture. 100% organically grown grapes.
