This baked pasta dish is a great comfort food to share with your family it has homemade tomato sauce and three different yummy cheeses.
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Gougères – Cheese Puffs
Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. Awesome recipe here….
Artichoke Gratin
Very tasty cheesy dish featuring artichokes. Easy to make and delicious….
Zucchini and Sun-Dried Tomato Pancakes
Created By: Chef Keith Snow
Description:
Ever asked, “How can I prepare a healthy zucchini dish for may family get together”? This delicious appetizer recipe will inspire you to create savory zucchini pancakes that are a crowd pleaser.
Ingredients:
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3 cups Zucchini, shredded
1/2 cup White onions, chopped
4 each Whole farm fresh egg, beaten
1/2 cup Unbleached flour
2 cups Organic whole milk
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 teaspoon Fresh basil, chopped
1/2 cup Reggiano Parmesan grated
1/2 cup Sun-dried tomatoes, packed in oil chopped
Directions:
1. In a large mixing bowl whisk together; flour, salt, baking powder, Parmesan cheese, and black pepper.
2. In a separate bowl mix the eggs, onions, milk, basil, tomatoes and the shredded zucchini.
3. Mix together the dry and the wet ingredients. Making sure not to over mix. Then rest the batter for ten minutes .This cake will get dried out if it is mixed too much.
4. Fry a small amount and taste. Then you can adjust the seasoning with salt or pepper.
5. Plate and serve with our homemade tomato sauce.
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Ceasar Dressing
Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow
Description:
Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.
Ingredients:
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2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt
Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]
Asparagus Mushroom Pie
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
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Parmesan Cheese Quick Tip
[private]Created by: Chef Keith Snow
Description:
Learn an easy way to make “shakable” Parmesan cheese with no additives. [/private]
Chicken Romano
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Chardonnay
Description:
This old world recipe is served all over with different names like Chicken Franchese or even Chicken Piccatta. What ever the name is, this dish will win your heart with it’s wonderful crisp texture and succulent taste. Served with a side of spinach pasta and you’ve got an easy dinner party meal.
Ingredients:
2 lbs chicken breast pounded 1/2 inch
4 large eggs beaten
1 1/2 cups Romano cheese grated fine
2 tbs fresh basil chopped
2 tbs Italian parsley chopped
1/2 cup white wine
1/4 cup flour
1 clove garlic chopped
1/2 cup olive oil
2 tsp black pepper freshly ground
Directions:
1. In a bowl combine eggs, wine, basil, parsley, garlic, flour and Romano cheese to make a thick batter.
2. Pound the chicken breasts to a uniform thickness about 1/4 inch, Season with pepper and dredge in flour.
3. In a nonstick skillet over medium heat, add olive oil.
4. Dip chicken in the batter and carefully place in the heated oil.
5. Cook over medium heat for about 5 minutes each side or until golden brown.
6. Place the chicken on a platter and serve with fresh lemon wedge.
Chicken Tetrazzini
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Chardonnay
Description:
This old American dish can still put a smile on your face if you use good ingredients. A creamy white sauce with tender chicken breast and mushrooms spiked with wine and herbs…Now that sounds GOOD!
Ingredients:
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2 1/2 lbs chicken breast pounded 1/2 inch thick
1/4 cup olive oil
2 lbs mushrooms sliced
1 cup white wine
5 cloves garlic chopped
1 cup white onion chopped
A/P flour for dredging
3 cups bechamel
1 lbs spaghetti cooked
1 cup Parmesan cheese grated
3 tbs Italian parsley chopped
Directions:
1. In a large sauté pan heat the oil over medium heat. Season the chicken and dredge lightly in the flour. Cook on each side until golden brown and remove. Set aside for latter.
2. In the same pan cook the onions and garlic for about two minutes just until they start to become transparent. Now add the mushrooms and continue to cook until the mushrooms begin to caramelize and the bottom of the pan begins to turn brown.
3. Now deglaze with the white wine and add the béchamel sauce and bring to a simmer.
4. Return the chicken to the simmering sauce and cook for an additional 5 minutes while stirring. Do not let the sauce burn on the bottom.
5. Add the spaghetti, Parmesan and parsley and cook through about 1-2 minutes.
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Grilled Polenta with Mushroom Ragout
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: Merlot
Description:
This is a hearty vegetarian dish that is great in the Spring and Fall. When mushroom season is in your area be sure to gather as many as you can and try this dish.
Ingredients:
2 1/2 cups milk
2 1/2 cups vegetable broth
1/2 lb smoked gouda shredded
1/3 lb Parmesan cheese grated
4 medium shallots chopped
2 tbs garlic chopped
1 cup cornmeal
3 tbs butter
1 recipe mushroom ragout
Directions:
1. In a large, deep, heavy bottom pan, combine milk, vegetable broth, shallots and garlic. Over medium high heat, bring to a boil. Reduce heat to a simmer and cook for 10 minutes uncovered.
2. Slowly pour in cornmeal while stirring. Continue to cook and stir over low heat, about 15 – 20 minutes.
3. While continuously stirring, slowly add cheeses and continue to cook for 5 minutes still stirring.
4. Prepare a sheet pan by spraying it with a vegetable spray. Pour the polenta onto the prepared pan. Allow to cool for 3 hour refrigerated.
5. Remove from refrigerator and cut into 4″x4″ squares. Spread softened butter onto top of each square of polenta.
6. Grill, buttered side down over medium heat, about 5 minutes. Grill on 1 side only.
7. Place on platter and top with mushroom ragout.
Chef’s Notes: I you don’t want to grill the polenta simply serve it directly from the pot.[/private]