Broccoli, Brussels Sprouts and Cheddar Gratin

Yields 6 servings

Adapted from America's Test Kitchen

Ingredients:

1 Pound broccoli 1-in florets, stalks chopped
1 Pound brussels sprouts, cut in quarters (small if large ones)

2 Tbls butter, unsalted

1 Medium shallots minced

2 to 4 Cloves garlic, fresh minced

1 Tbls flour, all-purpose

3/4 Cups cream, heavy

3/4 Cups stock, vegetable

1 Pinch nutmeg, fresh grated

1 Pinch pepper, cayenne

¼ tsp salt

1/8 tsp pepper, black, ground

1 tsp thyme leaves, fresh

4 Ounce(wt)s cheese, cheddar sharp grated

¾ cup breadcrumbs, panko

Butter-flavored cooking spray

Tools Needed:
12-Inch Skillet with Glass Cover
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear
Kuhn Rikon Epicurean Garlic Press

Directions:

Adjust oven rack to middle position; heat oven to 450 degrees. Microwave the broccoli and sprouts on power 7 for 7 minutes or until exterior is tender but interior is still slightly crunchy. Set aside while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli and sprouts until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with breadcrumbs. Spray top with cooking spray.

Bake until golden brown and sauce is bubbling around edges, 15 to 20 minutes. Serve immediately.

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Risotto with Mushrooms and Fontina Cheese

Yields 4 servings
Adapted from Bon Appétit, March 1996

Ingredients:
2 Cups mushrooms, shiitake, chopped
1 Tbls butter
22 Ounce(fl)s stock, chicken, low-sodium*
1 Medium chopped onion, yellow
3 Ounce(wt)s chopped mushrooms, cremini
7/8 Cup rice, Arborio
1 Tbls oil, olive
1 Clove minced garlic, fresh
1 Tbls minced rosemary, fresh
3/8 Cup wine, white
3 Ounce(wt)s cubed cheese, Fontina1/4 Cup cheese, parmesan, grated

Chef's Note: You can use Vegetable stock to keep this dish vegetarian.



Tools Needed:
Emeril by All-Clad E9209964 Hard Anodized Nonstick 12-Inch Fry Pan with Lid Cookware, Black 

Directions:
Saute shiitake mushrooms in butter until browned. Remove from heat.

Chop cremini mushrooms. 

Pour stock into saucepan and heat. Reduce heat and keep hot. 

Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add cremini mushrooms and rosemary, sauté until tender, about 5 minutes. Add in shittakes.

Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. 

Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes, covered for 10 of those minutes. Mix in cheeses and allow to melt. Serve.

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Veal Chops with Balsamic Vinegar

Yields 3 servings
Adapted from Bon Appétit, March 1996 

Ingredients:
3 Each veal, loin chop 
1 Tbls rosemary, fresh chopped
1 Tbls thyme, fresh chopped
2 Tbls oil, olive 
1 Tbls wine, dry red 
3 Cloves garlic, fresh minced
1 tsp pepper, white, ground 
3/4 Cups vinegar, balsamic 
1 tsp sugar, white 

Tools Needed:
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet 

Directions: 
Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour. 

Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side. 

Transfer skillet to oven; roast veal about 6 minutes for medium rare. 

Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes. 

Pour over veal.

Serve with Risotto with Mushrooms and Fontina Cheese.

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Greek 6-Layer Dip

Yield 8 servings

Ingredients:
3 1/2 Pounds chick peas, fresh in the hulls*
1/2 Cup water, hot reserved cooking liquid
1 tsp salt, Kosher 
3 Cloves garlic, fresh minced
1 Large lemon juiced
1/2 Cup oil, extra virgin olive 
3 1/2 Tbls Tahini
1 tsp cumin, ground
1 to taste salt, Kosher 
1/2 Large bell pepper, red small dice
1/2 Large cucumber, English small dice
1/2 Cup olives, Kalamata finely chopped
1/2 Cup cheese, feta crumbled 
1 Tbls dill, fresh minced 

Chef's Note: If you cannot find fresh chickpeas, buy canned.  Reserve the liquid from the can and don't cook them, omit the 1 teaspoon of kosher salt (2, 15-ounce cans)

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Directions: 
Hull the peas and rinse. You should end up with 30 to 36 ounces of fresh green chickpeas. 

Bring 3 quarts water to a boil with the teaspoon of salt. Drop in the fresh chickpeas and blanche for 5 minutes. Drain, rinse with cool water and let cool. 

Mix peas, garlic, tahini, lemon juice, cumin and oil in a food processor. While running, slowly add water until desired consistency. Add salt until desired flavor. 

Spread hummus about 2-inches thick in the bottom of a wide serving dish. Sprinkle veggies evenly over the top of the hummus. Sprinkle feta over the top. Top with dill. 

Serve with pita chips or warmed wedges of pita bread.

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Spicy Bacon-Wrapped Chicken with Brie

Yields 2 servings

Ingredients:
2 8-ozs chicken breast, boneless, skinless 
4 Slices bacon, uncooked 
4 Slices cheese, brie 
2 Tbls Silver Service Chef's Hot Red Bell Pepper Jelly
1 tsp Silver Service Chef's Bob's Poultry Seasoning
Olive oil cooking spray 

Directions: 
Spray deep baking dish with cooking spray. Preheat oven to 425 degrees.

Cut a deep pocket into the fatest part of the chicken breast - 2/3-deep and 2/3 down the length of the breast (the opening should only be about 1-inch wide. Do not cut through to the other side. 

Put 2 slices of cheese in each breast - you might need to cut the slices into small pieces to stuff them into the breast. Spoon in 1 tablespoon of jelly. Secure the opening shut with toothpicks - understand this will mostly keep the cheese in - some of the jelly will cook out - this is ok. 

Wrap the breast with 1 to 2 slices of bacon - it depends on your taste and how large the breasts are and if they will need both. You might want to secure them with an additional toothpick. Place the breast in the baking dish and repeat with the other chicken breast. 

Spray the top with a little more cooking spray and sprinkle with poultry rub.

Bake for 15 minutes. Spoon some of the juices over the breasts and cook an additional 15 minutes, basting as you can. Check the temperature. Cook until the thermometer reads 165 degrees and the bacon is crispy on the top.

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Aunt D's Buttermilk Pancakes

Yields 6 servings

Ingredients:
4 Cups flour, all-purpose 
6 Tbls sugar, white divided
2 Tbls baking powder 
1 tsp salt 
4 Cups buttermilk, reduced-fat 
6 Large egg, whole separated
1 Tbls extract, vanilla 
oil, olive cooking spray

Optional:
12 Ounce(wt)s chocolate chips, semisweet mini

Tools Needed:
OXO Good Grips Medium Cookie Scoop
Calphalon Contemporary Nonstick 11-Inch Square Griddle

Directions: 
Whisk flour, 4 tablespoons sugar, baking powder and salt in large bowl to blend. Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick). 

Using electric mixer, beat whites in medium bowl to soft peaks. Add remaining 2 tablespoons sugar and beat until stiff but not dry; fold into batter. 

Fold in chocolate chips, if using. 

Spray griddle or heavy large skillet with cooking spray over medium-low heat. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook until pancakes are golden brown, about 3 minutes per side. 

Transfer to plates. Serve with maple syrup. 

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Pretzel Crusted Chicken Cutlets

Yields 6 servings
Adapted from Rachel Ray

Ingredients:
6 6-ozs chicken breast, boneless, skinless cut into cutlets
8 Ounce(wt)s Rold Gold Honey Wheat Braided Twists
1/2 cup cheese, Parmesan
1 to taste salt and pepper 
2 Large egg, whole 
1 Tbls water
2 Tbls mustard, Dijon or whole grain
1 to taste oil, vegetable for frying

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
12-Inch Skillet with Glass Cover

Directions: 
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. 

Place the pretzels in a food processor or blender and ground until fine. Transfer the ground pretzels to a shallow dish, add the cheese and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with water and mustard. One at a time, coat each chicken cutlet in the egg and then the ground pretzels. 

Add the pretzel-coated chicken cutlet to the hot oil. Cook in a single layer, in batches, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.  Transfer to a rack on a cookie sheet and keep warn in a 300 degree oven until ready to serve.

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Killer California Grilled Flank Steak

Yields 4 servings

Ingredients:
6 to 8 Cloves garlic, fresh minced
2 Tbls Silver Service Chef's California Steak Rub
1 tsp paprika
1 tsp cumin
1/2 tsp salt, Kosher
1 Tbls worcestershire sauce 
2 Tbls vinegar, red wine 
1/3 Cup oil, extra virgin olive 
2 Pounds beef, flank steak 


Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Weber Style 6435 Professional-Grade Grill Pan

Directions: 
Mix garlic, Steak Rub, paprika, cumin, salt, Worcestershire sauce and red wine vinegar. Whisk in extra-virgin olive oil. Place meat in a Ziploc-bag and coat it evenly in marinade. Let stand at least 1 hour, but the longer the better. 

Heat a grill pan or outdoor grill to high heat.  Grill flank steak 6 to 7 minutes on each side. 

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

If using a charcoal grill:
Heat up coals in a chimney starter; burn 20 minutes until a light grey color.  Build a 2-level fire by arranging coals onto 1/2 of the bottom of the grill.  Heat grate for 5 minutes.

Grill steak directly over coals until seared, 3 minutes. Using tongs, flip steak; grill on second side another 3 minutes. turn grate 1/4-turn and close lid and cook indirectly for 3 more minutes or until middle of steak registers 125-degrees on a thermometer.    

Remove steak from grill and let rest 5 to 10 minutes.  Slice steak, about 1/4-inch thick, against the grain and on the bias.  Serve immediately.

Suggested Sides:
Oven-Roasted Fingerling Potatoes
Lemon Parmesan Broccoli

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Lemon Parmesan Broccoli

Ingredients:
1 Head broccoli cut into florets
1 Large lemon 
3 Tablespoons oil, olive 
1/2 Teaspoon salt, Kosher 
1 Teaspoon seasoning, Greek 
1/3 Cup cheese, parmesan, grated 

Directions: 
Toss cut, dry broccoli in enough olive to lightly coat each piece. Add salt and Greek seasoning and toss to coat. 

Roast broccoli for 20 to 25 minutes. 

Cut lemon. Squeeze lemon juice over broccoli and toss to coat. Sprinkle with Parmesan cheese and serve.

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Stuffed Sweet Bell Peppers

Yields 4 servings

Ingredients:
4 Large bell peppers, assorted 
2/3 Cups rice, long grain white  (if doing brown, this will take much longer to cook)
2 Pounds beef, ground chuck
1/2 Tbls Silver Service Chef's California Steak Rub
2 Tbls worcestershire sauce 
2/3 Cups onion, yellow chopped
4 cloves garlic, minced
8 Ounce(wt)s mushrooms, canned**
1 to taste salt and pepper 
1 Tbls oil, olive 
2 Cups cheese, cheddar medium shredded
16 Ounce(wt)s sauce, tomato 
6 Ounce(wt)s tomato paste 
1/2 Cup water 
1/3 Cup wine, dry red 


Tools Needed:
12-Inch Skillet with Glass Cover
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 


Chef's Note:
My mother always did this with canned mushrooms. The thought kind of turns me to stone, but to each his own. If you are like me, then slice 8 ounces of fresh creminis and saute them in a little butter.  This means to melt the butter in a skillet over medium high heat and add the mushrooms and top with a little salt then leave them ALONE.  Every 5 minutes, you can stir them around and then walk away again.  Just make sure they don't burn, but if you keep moving them around, they will get watery.  Trust me.

Directions: 
Preheat oven to 350 degrees.

Cut off tops of peppers, chop and reserve. Remove seeds and membrane from the peppers and slice each in half, lengthwise. 

Brown meat in oil, remove and drain off fat. Saute onions and garlic with the chopped pepper tops until soft.  Add canned mushrooms and heat through. Remove veggies.  Add rice and steak rub.  Toast in pan for 2 to 3 minutes.  Add tomato sauce, tomato paste, water, wine, Worcestershire, salt, and pepper. Add Veggies back to pan.  Cover and simmer until rice is tender, about 20 minutes. 

Add half of the cheese. Place peppers on bottom of casserole. Pour meat/rice mixture over peppers. Cover with remaining grated cheddar. Bake uncovered at 350 degrees for 25 minutes, or until bubbly and cheese is golden.

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Chicken Saltimbocca (Saltimbocca di Pollo)

Adapted from Mario Batali
Yields 4 Servings

Ingredients:
1 Cup flour, all-purpose 
1 to taste salt and pepper 
4, 6-ozs chicken breast, boneless, skinless 
4 Slices prosciutto di parma 
24 Each sage leaves, 4 large and 20 smaller
2 1/4 Cups oil, extra virgin olive 
6 cloves garlic, minced
4 Large shallots, thinly sliced
1/2 Pound mushrooms, shiitake thinly sliced (cremini are fine too) 
1 Cup marsala 
1/2 Cup stock, chicken 
2 Tbls butter 
1 Bunch parsley, flat-leaf chopped
Toothpicks


Tools Needed:
Norpro Meat Veal Pounder
Asian Kitchen 5-inch Spider Strainer
12-Inch Skillet with Glass Cover
Kuhn Rikon Epicurean Garlic Press 

Directions: 
Season the flour with salt and pepper 

With a meat mallet, pound the chicken breasts to ¼-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour. 

In a heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees. Make sure that you have a slotted spoon or spider close by. Working in a few batches, fry the leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside. 

In a 12 to 14-inch sauté pan, heat the remaining olive oil until smoking. Add the chicken and sauté until golden brown on both sides. Mince the garlic with a garlic press.  Add the shallots, garlic and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes. Add the Marsala and chicken stock and cook over high heat until reduce by half. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves. 

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Cheesy Stuffed Meatballs in Marinara Sauce

Ingredients:
1/2 Pound pasta, spaghettini 
6 Cloves garlic, fresh minced, divided
28 Ounce(wt)s tomatoes, italian, canned crushed with your hands
15 Ounce(wt)s tomatoes, crushed
1 Tbls Silver Service Chef Zesty Italian Seasoning
1 Pound chuck, ground 
1 Large egg, whole 
2 Tbls milk, skim 
1/2 Cup breadcrumbs, plain 
3/4 Cups cheese, parmesan, grated 
2 Tbls parsley, flat-leaf chopped
1 to taste salt and pepper 
4 Ounce(wt)s cheese, mozzarella smoked cut into 1/2-inch chunks
10 Each basil, fresh chopped 


Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener
Microplane 40020 Classic Zester/Grater
OXO Good Grips Medium Cookie Scoop

Directions: 
Bring a large pot of water to a boil over high heat. 

Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions. 

Place a medium-size sauce pan over medium-high heat, add oil. Mince the garlic.  Add half of the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and bring to a simmer, cook for 8 to 10 minutes and season with salt and pepper, and Italian Seasoning. 

Grate the parmesan with the microplane grater.

While sauce is simmering, place the ground beef in a medium-size mixing bowl and add the egg, milk, bread crumbs, 1/2 cup of grated cheese, the other half of the garlic and the parsley. 

Season the beef mixture with salt and pepper. Mix all ingredients together and using a medium cookie scoop, scoop mixture into 20 medium-size meatballs, each about 1 1/2-inches round. Flatten the meatballs.

Place a piece of cheese into the center of each meatball and maneuver the meat around the cheese to seal it in the middle. Place the meatballs in the tomato sauce and simmer for about 10 to 15 minutes, or until cooked through. 

Pour meatballs and sauce over the cooked pasta, sprinkle with the remaining grated cheese and basil, and serve.

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Pasta Piccata

Yields 6 servings

Ingredients:
1 Pound pasta, rotini, tricolor 
2 Tbls oil, olive 
1 Large onion, white minced
6 Cloves garlic, fresh minced
1/2 Cup wine, dry white 
1 Cup stock, chicken, low-sodium 
2 Tbls juice, lemon 
1 1/2 tsp Silver Service Chef Zesty Italian Seasoning
28 Ounce(wt)s artichoke hearts, canned chopped, liquid reserved 1 can
1 Tbls cornstarch 
1 Tbls water 
6 Tbls capers with a little liquid
2 Tbls butter, unsalted 
1/2 Cup cheese, parmesan, grated 
2 Tbls parsley, flat-leaf chopped 


Tools Needed:
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover 
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener
Microplane 40020 Classic Zester/Grater

Directions: 
Put pasta on to cook while preparing the sauce. 

Heat olive oil in a 12-inch skillet over medium-high heat. Mince the garlic with a garlic press. Cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, Italian seasoning, artichoke hearts, and reserved artichoke liquid. 

Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Mix together the cornstarch and water. While sauce is boiling, stir in slurry. Once sauce is thickened, stir in the capers and butter. Preheat oven to 450 degrees. 

Grate cheese with a microplane grater.

Drain pasta. Put pasta back into pasta pot, add sauce, cheese and parsley. 

Put pasta into 3-quart casserole dish and place in preheated oven for 10 minutes or until bubbly. Serve.

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