Southwestern Black Bean Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound Dried Black beans, Soaked
5 Quart vegetable stock or water
sachet 2 Bay leaf, 1/2 tsp Dried thyme, 10 cracked peppercorns
1 Tbl. Canola oil
4 Ounce Onion, diced
2 cloves Garlic
1 Ounce anahiem chiles
1 Tbl. Jalapeno or serrano, minced
1 tsp Cumin
1 tsp Coriander
1 tsp Dried oregano
TT Salt and pepper

Instructions:
1. Combine the beans and stock or water in a medium stock pot and bring to a simmer. Add the sachet.

2. Saute the onion, garlic and chile in the oil. Add to the stock pot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup,  uncovered, Approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water stock if necessary.

5. Puree about half of the soup, then stir it back into the remaining soup. Season to taste with salt and pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

Caprese Salad

Qty Measure Ingredient
------------------------------------------------------------
50 slices Fresh mozzarella
50 slices Tomato
4 Tbl. fresh basil leaves, chiffonade
TT salt and pepper
3 Tbl. extra virgin olive oil

Instructions:

1. Arrange the Mozzarella and tomato slices in overlapping circlings on a serving plater, alternating slices of cheese and tomato.

2. Sprinkle the basil, salt and peper over the salad. Drizzle with the oil.

Braised Lamb

Qty Measure Ingredient
------------------------------------------------------------
12 lamb hind shanks
1 Tbl. olive oil
4 Tbl. vegetable seasoning
5 Clove garlic, sliced
2 Large onions, diced
4 Large carrots, diced
6 Medium Celery, diced
3 Bayleaf
2 Whole thyme sprigs
2 Whole rosemary sprigs
8 Ounce red wine
8 Ounce tomato fresh
1/2 Cup tomato paste
1 Gallon lamb stock
3 Tbl. worcershire sauce
1 Tbl. black pepper
36 Large shitake caps
24 Ounce cannellini beans, cooked
3 Tbl. garlic herb seasoning.

Instructions: 1. Trim all fat from the lamb Shank
2. Place olive oil into a large heated braising pan. Season shanks with vegetable seasoning. Sear in the large pot until brown. Remove shanks.
3. Quickle saute garlic, onions, carrots, celery, bay leaf, thyme and rosemary in same pot. Degalze with red wine, fresh tomatoes, tomato paste and reduce.
4. return shanks to pot with defatted lamb stock, worcesterchire sauce and black pepper. Bring to a boil, reduce heat and simmer gently for 90 minutes. Remove shanks. Strain and put sauce through a food mill Reduce to proper consistency an d skim. Pour over shanks.
5. For each order, cook 3 shitake caps with two oz cannelini beans in 3 oz of lamb stock and 1/2 tsp of herb garlic seasoning. Cook lightly to reduce. heat each shank in sauce slowly.
6. Place 1 piece of shank on plate with a variety of vegetable choices and sauce. Top with shitakes and beans. the dish can be served with a variety of beans and grains.



Serves: 12


Calories: 1022.6
Cholesterol: 303.91 mg
Fat: 54.205 g
Saturated Fat: 22.446 g
Calories From Fat: 90.6
Protein: 95.42 g
Carbohydrates: 31.648 g
Sodium: 395.09 mg
Fiber: 7.79 g
Trans Fat: 0 g
Sugars: 6.425 g

Minestrone Soup

Qty Measure Ingredient
------------------------------------------------------------
1 Pound white beans
2 Tbl. olive oil
10 Ounce onion, diced
2 Clove garlic, minced
1 Pound celery, diced
12 Ounce carrot, diced
1 Pound zucchini, diced
10 Ounce Green beans, cut into 1/2 inch pieces
1 Pound Cabbage, diced
5 Quart vegetable stock
1 Pound tomato concassee
12 Ounce tomato paste
1 Tbl. fresh oregano, chopped
2 Tbl. fresh basil, chopped
1 Tbl. fresh cervil, chopped
2 Tbl. fresh parsley, chopped
TT Salt and Pepper
4 Ounce elbow macaroni, cooked
As needed grated parmasan

Instructions:

1. Soak the beans in cold water overnight, then drain
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve beans.
3. Saute onions in the oil, add garlic, celery and carrots and cook for 3 minutes.
4. Add zucchini, green beans and cabbage, one type at a time, cooking each briefly.
5. Add stock, tomato concassee and tomato paste. Cover and simmer for 2-3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add cdrained beans and cooked macaroni.
8. Bring soup to a simmer and simmer for 15 minutes. Serve in a warm bowl, garnish with parmasan.

King Salmon "Pacifica"

Qty Measure Ingredient
------------------------------------------------------------
1 Pound Salmon, scaled and pinned boned
1/2 Cup Flaky sea salt
1/3 Cup brown sugar
Pacifica Marinade
1 Cup Coconut milk
4 Limes, one zested and rest juiced
1/2 tsp lemongrass juice
1 vanilla pod seeds scraped
1 Tablespoon rice wine vinegar
50 ml Malibu rum or vodka or saki
Pinch Sugar

Instructions:

1 lb of Salmon filet, scaled and pin boned.
Rub with 1/2 cup flaky sea salt and 1/3 cup of brown sugar and stand for 1 hour, rise and dry.

"Pacifica Marinade"
Mix together and pour over Salmon, place in a ziplock bag for 4 hours.
Remove and pat dry and skin.  Slice like sashimi

Serve on Tea soba noodles with hijiki and place a small spoon of Tobiko caviar on top.

Cream of Asparagus Soup

Qty Measure Ingredient
------------------------------------------------------------
2 Ounce Clarified butter
2 Ounce Onion, small dice
1 Ounce Celery, small dice
As needed Flour
1 Pint Chicken stock
8 Ounce Asparagus stem. reserve tips for garnish
As needed Heavy cream
As needed Salt and pepper

Instructions:
1. Sweat onions and celery in butter. Add flour and form a roux.

2. Incorporate warm stock and brting to a boil.

3. Add asparagus and simmer until tender and to cook out the roux.

4. Puree in a blender and strain through a Chinios

5. Chill in a an ice bath

6. When needed reheat base, thin with cream and additional stock as needed and season.

7. Garnish with blanched Asparagus tips.


Serves:
Serving Size:
Yields: 3-4 cups

Creme Brulee

Qty Measure Ingredient
------------------------------------------------------------
2 Quart Heavy cream
2 vanilla beans split
50 egg yolks
20 Ounce granulated sugar
As needed fresh berries
As needed tulipe cookie cups
As needed granulated sugar

Instructions:

1. Place the cream and the vanilla beans in a large, heavy sauce pan. heat just to a boil.

2. Whisk the egg yolks and sugar together until smooth and well blended.

3. Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the sauce pan and cook, stirring constantly, until very thick. Do not allow the custard to boil.

4. Remove from the heat and strain into a clean bowl. Cool over an ice bath, stirring occassionally.

5. To serve, place fresh berries in the bottom of each tulipe cookie cup. Top with serveral spoon fuls of custard.

6. Sprinkle granulated sugar over the top of the custard and carmelize with a propane torch. Serve immediately.

Staging:

Variations: passion fruit creme brulee - replace  1/2 quart of cram with 1/2 qt frozen, thawed passion fruit puree.

Coffee Creme Brulee - Omit the vanilla bean. Add 1-1.5 fl. oz. coffer extract or compound to the finished custard.

Ginger Creme brulee - Omited the vanilla bean. Peel and coarsely chop a 2 inch piece of fresh ginger. Steep the ginger in the warm cream for 30 minutes, and then proceed with the recipe. Ginger will be strained out in step 4.

Tiramisu

Description: Rich and Creamy Italian Dessert with flavors of coffee and chocolate

Qty Measure Ingredient
------------------------------------------------------------
3 egg yolks
100 Gram Sugar
30 Gram Water
250 Gram Mascarpone
5 Each Gelatin leaves (Optional)
250 ml Cream

Instructions:

1. Bring water and sugar to a boil and cook it to a soft ball. (240 F

2. Beat the yolks with a whisk in the mixe until they are light and doubled in volume.

3. Pour the cooked sugar into the whipped yolks in a slow stream and whip until the bowl is cool to the touch.

4. Soften your mascarpone then fold it to your egg yolks sugar mixture (Pate au Bombe)

5. Whip your cream to a medium peak then fold it in to your batter.

6. Fill your glass or mold.

ratio for pate a bombe - 2lb sugar to 1 qt egg yolks

Crepe Suzette

Qty Measure Ingredient
------------------------------------------------------------
2 Orange zest, Finely grated zest of
1/2 Cup Sugar
1 Cup soften room temperature unsalted butter
1/4 Cup Strained freash orange juice
1/4 Cup Grand Marnier
1/4 Cup Cognac or brandy

Instructions:

1.  Process the orange zest in the food processor with the sugar. Add butter and process until all is incorporated. Add the orange juice and the grand marnier. mixture may be left at room temp for up to 8 hours. The liquid may not be absorbed  into the butter, which is fine as it will all cook together into a syrupy mass.

2. Melt the butter mixture into a large saute pan or copper crepe pan. Over medium heat simmer the orange butter and cognac until the mixture is syrupy consistency.

3. Add the crepes one at a time soaking each side in the mixture and then, with the pretty lacey side out, fold in half and them half again to form a triangle. Place the folded crepe off to the side within the orange butter, Layer slightly overlapping, neatly next to each other.

4. Turn the heat back onto high and allow the mixture to bubble to incorporate the cognac and sugar into the orange butter and crepe.

Crepe Recipe

Qty Measure Ingredient
------------------------------------------------------------
1 Quart Milk
Pinch Salt
100 Gram melted butter
TT Rum
100 Gram Oil
100 Gram Sugar
8 Eggs
370 Gram All purpose flour


Instructions:

 1. Mix everything together with a blender

 2. rest the batter for 1 hour

 3. Strain the batter through a fine chinois

 4. Cook crepe on a oiled non-stick pan till crepe has a slight gold color. You may reheat in a 350 degree oven.

Braised Short Ribs of Beef

Qty Measure Ingredient
------------------------------------------------------------
4 Ounce Flour
1 Tbl. Salt
1 tsp Black Pepper
1/2 tsp Dried rosemary
6 Pound Short RIbs of beef, cut into 2" portions
1 fl Ounce Vegetable oil
6 Ounce Onion, chopped
4 Ounce Celery, Chopped
24 fl Ounce Brown beef stock
As needed Roux
TT Salt and pepper

Instructions: 1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour.

2. Heat oil in a heavy brazier and brown the ribs well. Remove and hold in a warm place.

3. Add onion and celery to the brazier and saute lightly.

4. return the ribs tot he pan, add the stock and cook in a 300 degree oven until done, approximately 2.5 hours.

5. Remove the ribs from the liquid and skim off the excess fat.

6. Bring the liquid to a boil on the stove top; thicken it with roux to the desired consistency and simmer for 15 minutes. Strain the sauce and adjust the seasonings. Return the ribs to the sauce and simmer for 5 minutes.

Staging:

Variations: Orange scented Braised Short ribs - Omit the Rosemary. Add 4 tablespoons Julienne orange zest and 8 fluid ounces orange juice in step 4. Decrease the stock by 8 fluid ounces.

Ginger Braised Short Ribs - Omit the rosemary. Saute 3 ounces peeled and chopped fresh ginger with the onions and celery in step 3. Substitute 2 fluid ounces soy sauce for an equal amount of the beef stock and add 1 tablespoon ground ginger to the ribs before braising in step 4.


Serves: 8
Serving Size: 8 oz

Egg Plant Parmesan

Pan Fried Eggplant with Tomato Sauce

Qty Measure Ingredient
------------------------------------------------------------
1 Eggplant
1 Pint Tomato Sauce
4 Ounce Flour
TT Salt
1 tsp White Pepper
8 fl Ounce Eggwash
8 Ounce Bread Crumbs (Panko)
As needed Vegetable oil

Instructions: 1. Trim the end of the egg plant. Remove strips of peel. Cut into round slices 1/4" Thick.

2. Warm tomato sauce.

3. Season flour with salt and pepper. Bread the eggplant slices using the standard breading procedure , mise en place (finishing with bread crumbs) and arrange  them in a single layer on a sheet pan. Seperate the layers on parchment paper.

4. Heat two sautoirs and add a 1/4" layer of oil in each. When the oil is hot, pan fry the eggplant slices until golden brown, then turn and cook until tender. Remove and drain on a clean paper towel or a rack. Repeat until all slices are cooked, adding more oil as necessery.

5. Arrange the slices on a large serving platter and ladle the tomato sauce attractively over the eggplant.



Serves: 8
Serving Size:
Yields:

Northwestern Salmon and Nectarine Salad

Classifications: Fish

Qty Measure Ingredient
------------------------------------------------------------
3/4 Pound cooked Grilled salmon fillet cut into 1/2-inch cubes
6 Cup mixed greens
8 oz Cooked Penne pasta, rinsed and drained
1/4 Medium Avacado, halved and then thinly sliced
2 Medium ripe Nectarines, peeled and cubed
1/2 Cup fruit-flavored vinaigrette dressing

Instructions: In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.


Serves: 4

Chicken Fricassee

Description: Great chicken stew. Creamy and delicious. This was served with sweetened carrots and Brussels sprouts.

Qty Measure Ingredient
------------------------------------------------------------
40 Ounce Frying Chicken or two whole chickens
TT Salt and pepper
3 fl Ounce Clarified butter
10 Ounce Onions, medium dice
3 Ounce Flour
8 fl Ounce Dry white wine
1 Quart chicken stock
8 fl Ounce heavy cream
sachet Bayleaf, thyme, pepercorns, Parsley stems, garlic clove
TT Nutmeg

Instructions:
1. Season the ckicken with salt and pepper.

2. Saute the chicken in butter without browning. Add the onions and continue to saute until they are translucent.

3. Sprinkle the flour over the chicken and onions and stir to make a roux. Cook the roux for two minutes without browning.

4. Deglaze the pan with the wine. Add the stock and sachet; season with salt. Cover and simmer until done, approx 30-45 minutes.

5. Remove the chicken from the pan and hold in a warm place. Strain the sauce through cheese cloth and return it to a clean pan.

6. Add cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasonings. Return the chicken to the sauce to reheat it for service



Serves: 8
Serving Size: 2 pieces

Roasted Chicken with Duchesse Potato

Qty Measure Ingredient
------------------------------------------------------------
5 Pound roasting chicken
3/4 Cup dry sherry
1 Tablespoon flour
1/4 Teaspoon salt
1/4 Teaspoon freshly ground pepper
1 Medium onion, finely chopped
8 Ounce fresh mushrooms, finely chopped
2 Tablespoon butter, divided
1 Cup chicken broth, divided
1/2 Teaspoon ground cinnamon, divided
1/2 Teaspoon ground cumin, divided
1/2 Teaspoon ground coriander, divided
1 Cup parsnips, coarsely grated
1 Cup carrots, coarsely grated
1/2 Cup finely chopped hazelnuts, lightly toasted
1 Cup bread crumbs, lightly toasted
1/8 Teaspoon salt
1/8 Teaspoon freshly ground pepper

Instructions: Preheat oven to 400 degrees F.

Rinse the chicken under cold running water; drain.  Salt and pepper inside of chicken cavity.  Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander.  Brush mixture over chicken.  Tie up legs securely with butcherÕs string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth.  Roast for 30 minutes.

While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter.  Stir in onion and saute for 5 minutes, until translucent.  Stir in remaining spices and let them cook for about 1 minute, until aroma is released.  Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.  Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper.  Place in ceramic or glass casserole dish.

Reduce oven temperature to 350 degrees F.  Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180 degrees F. when inserted between thigh and breast.  Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.  When done, remove the chicken to a serving platter and cover with foil.

Skim the fat off the juices left in roasting pan.  Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan.  Stir in flour to slightly thicken; simmering for about 1 minute.




Serves: 6

Veal Marengo

Description: This dish was originally founded in italy and was brought to France by Napoleon. The dish is name Marengo for the town of Marengo Italy. It is a hearty stew that would welcome mushrooms  as well as truffles.

Qty Measure Ingredient
------------------------------------------------------------
40 Ounce Lean boneless veal, cut in 2 in cubes
TT salt and pepper
As needed Flour
1.5 fl Ounce vegetable oil
3 fl Ounce Clarified butter
12 Ounce Onions, fine sliced
10 Ounce Carrots, sliced fine
2 cloves garic, crushed
1 Ounce tomato paste
2 Tbl. Flour
6 fl Ounce Dry white wine
1 Pint Brown veal stock
Bouquet garni Carrot stick, Leek, thyme, bay leaf.
8 Ounce Mushrooms, washed and quartered
1 Pound Tomatoes, diced
24 Pearl onions, boiled and peeled

Instructions:

1. Season the Veal the veal cubes with salt and pepper and dredge in flour.

2. Saute the veal in 1 fluid ounce oil and 1 fluid ounce clarified butter, browning well on all sides. Remove the meat and set aside.

3. Add 1.5 fluid ounces butter and saute the onions, carrots and garlic without coloring. Stir in tomato paste and return the veal to the pan. Sprinkle with the two tbl. flour and cook to make a blond roux.

4. Add the wine, Stock and bouquet Garni to the pan; bring to a boil. Cover and braise until the meat is tender, approx 1.5 hours.

5. Saute the mushrooms until dry in the remaining oil and butter without browning. Add the tomatoes to the pan and saute over high heat for three minutes. Season with salt and pepper. Remove from the heat and reserve.

6. When the veal is tender,Remove it from the pan with a slotted spoon and set aside. Strain the sauce.

7. Return the veal to the sauce along with the mushrooms, tomatoes and pearl onions. Bring to a boil and simmer 5 minutes. Adjust the seasonings.


Serves: 6
Serving Size: 10 oz

Braised Red Cabbage with Apples

Brasied Red Cabbage with Apples

Qty Measure Ingredient
------------------------------------------------------------
3 Pound Red Cabbage
12 Ounce Bacon, Medium dice
8 Ounce Onions, Medium dice
TT Salt and pepper
8 fl Ounce Red Wine
8 fl Ounce White stock
2 Cinnamon sticks
12 Ounce Apples, tart, cored and diced
1 Ounce Brown Sugar
2 fl Ounce Cider vinegar

Instructions: 1. Shred the Cabbage.

2. Render the bacon. Add the onions and sweat in the bacon fat until tender.

3. Add the cabbage and saute for 5 minutes. Season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and brasie until cabbage is almost tender. Approximately 20 minutes.

4. Add the apples, Sugar and vinegar and mix well.

5. Cover and braise until the apples are tender, approx 5 minutes. Remove the cinnamon stick before service.

Herb Encrusted Rack of Lamb

Qty Measure Ingredient
------------------------------------------------------------
1 Lamb Racked, Frenched
1.5 Tbl. Rosemary, minced
1.5   Tbl.  Garlic, Minced
2      oz    Parmesan cheese
4      oz    Panko bread crumbs
TT Salt and pepper
1 Quart Demi Glace
4 Ounce Goat cheese
4 Ounce Whole Butter

Instructions:

1. Preheat oven to 350 degrees. Brown rack of lamb in hot oil. Then remove rack from pan and place in refrigerator to cool. Mixed in a food processor, spinach, garlic, parmesan cheese. Then toss in with Panko Bread crumbs,

2. Crust lamb with Dijon mustard, Then cover dijon with Spinach and rosemary mixture, salt and pepper. Roast in oven until medium-rare. Remove and rest for 4 minutes before serving.

3. Heat Demi Glace in a heavy bottom sauce pan. Whisk in goat cheese. Finish by whisking in whole butter.

4. Hold warm in Bain Marie until time of service.



Serves: 1
Serving Size:

Chateaubriand

Chateaubriand with Duchesse Potatoes and Seasonal Vegetables



Description: French Chefs of the late 19th century began refering to the classic Filet de Boeuf (a very thick steak cut from the best partof the filet)as chateaubriand in referance to the 19th century statesman and author of the same name. The dish is traditionally served with bearaise sauce, a bouquetiere of vegetables and chateau potatoes.

Qty Measure Ingredient
------------------------------------------------------------
1 16-24 oz Beef filet, cut from the large (head)end of the tenderloin
TT Salt and pepper
As needed Clarified butter
4 fl Ounce Bearnaise sauce

Instructions:

1. Tie the beef with butchers twine and season with salt and pepper.

2. Saute the beef in clarified butter until it is well browned.

3. Transfer the beef to a 450 degree and roast until done, approximately 10-12 minutes for rare or 15-18 minutes for medium.

4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.

5. At service time, slice beef evenly on a slight diagonal bias. Serve napped with bearnaise sauce.


Serves: 2-4

Oriental Cabbage Rolls

Qty Measure Ingredient
------------------------------------------------------------
8 Savoy cabbage leaves, Large
8 Ounce Ground pork
4 Ounce carrot, grated
4 Ounce onion, minced
2 Tbl. Ginger, chopped
3 Clove garlic, chopped
1/2 tsp soy sauce
1/2 tsp Sesame oil
4 Ounce Cellophane noodles, soaked and drained
6 fl Ounce Soy dipping sauce

Instructions:

1. Trim the thick stem from each savoy cabbage leaves. Steam the leaves for 5 minutes and allow them to cool.

2.  Combine the pork, carrot, onion, ginger, soy sauce, oil and noodles and mix well.

3.  Lay the cabbage leaves out on a work surface. Divide the filling among the leaves. Fold one end of each leave over the filling. Fold in each side, then roll into a log shape. Chill the stuffed leaves for at least 1 hour before cooking.

4. Steam the cabbage rools for approximately 15 minutes or until fully cooked. Serve with soy dipping sauce.

Staging:

Variations: Soy Dipping sauce
Soy sauce    2 fl ounces
Cider Vinegar   3 tbl
Hot chili oil     TT
Green Onions, sliced thinly  2 ounces
Water       2 fl ounces


1. Combine all ingredients

Serves:  4
Serving Size: 2 rolls
Yields: 8 rolls

Risotto Milanese

Description: When finished, Risotto should be creamy and tender, but still al dente in the center. Grated cheese, heavy cream, cooked meat, poultry, fish, shellfish, herbs and vegetables can be added to create a flavorful side dish or a complete meal.

Qty Measure Ingredient
------------------------------------------------------------
2.5 Quart Chicken stock
1/2 tsp Saffron threads, crushed
2 fl Ounce hot water
4 Ounce whole butter
5 Ounce onions, minced
24 Ounce Arborio rice
8 fl Ounce Dry white wine
4 Ounce Parmesan

Instructions:

1. Bring stock stock to a simmer. Soak the saffron threads in 2 fluid ounces hot water.

2. Heat 3 ounces of butter in a large, heavy sauce pan. Add the onion and saute until translucent.

3. Add the rice to the onion and butter. Stir well to coat the grains with butter, but do not allow rice grains to brown.  Add wine and stir until it is completely absorded

4. Add the saffron and soaking liquid. Add simmering stock, 4 ounces at a time, stirring frequently. Wait until the stock is absorbed before adding next 4 ounce portin.

5. After approx 18-20 minutes, all stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce of butter and the grated cheese. Serve immediately.

Staging:

Variations: Risotto with radicchio - Omit the saffron and parmesan. Just before the risotto is fully cooked, stir in 4 fluid ounces heavy cream and 3 ounces finely chopped radicchio leaves.

Risotto four cheese - Omit saffron. When the risotto is fully cooked, remove from the heat and stir in 2 ounces each of grated parmesan, gorganzola, fontina and mozzerella. Garnish with toasted pine nuts and chopped parsley.

Risotto with Smoked Salmon. Omit the butter, saffron and parmesan. Saute the onion in 3 fluid ounces corn or sunflower oil instead of butter. When the risotto is fully cooked, remove from the heat and stir in 8 fluid ounces half and half, 3 fluid ounces fresh lemon juice and 8-10 ounces good quality smoked salmon. Garnish with chopped fresh parsley and dill. Serve with lemon wedges.


Serves: 24 Recipe can be quartered to serve 6 or halved to serve 12

Beer Battered Onion Rings with a BBQ sauce

Qty Measure Ingredient
------------------------------------------------------------
10 Ounce Flour
2 tsp          Baking Powder
2 tsp          Salt
1/4 tsp       White pepper
1               Egg
1 Pint         Beer
4 Pound Onions
                Flour for dredging

Instructions:

1. Sift Dry Ingredients together.

2. Beat the eggs in a seperate bowl. Add the beer to the beaten egg.

3. Add the egg-and-beer mixture to the dry ingredients; mix lightly.

4. Slice onion Rings about 1/4" thick and drop into the beer batter.

5. Then place onion rings in a fryer at 375 degrees. Cook until golden Brown. Then hold in a pre heated oven at 200 degree till ready to serve.
Serves: 16
Serving Size: 6oz
Yields: 1 Qt batter  / 4 Pounds rings