Step.1 Preheat oven to 350 deg F.
Step.2 Heat 1/4 cup olive oil in a Dutch oven and then add onions, garlic, thyme
and sauté until ingredients are golden brown. Then add the white wine and chicken
stock, simmer for 30 minutes.
Step.3 Toast the bread in the oven and then add some grated gruyere cheese and
melt under the broiler.
Step.4 Once the broth has cooked for 30 minutes, turn down and keep warm. In a
large sauté pan heat up olive oil, season haddock fillets with salt, pepper & olive oil
sauté until golden brown on each side. Transfer Haddock Fillet to a baking sheet
and finish in oven.
Step.5 Meanwhile, add the Swiss chard, white beans, diced tomatoes and herbs;
simmer for 4-5 minutes. Season with salt and pepper if needed.
Step.6 Ladle broth into bowl, place toasted bread in bowl, then add Haddock Fillet
on top.
Enjoy!
Peasant Soup
INGREDIENTS:
½ Cup Olive Oil
2 Large Yellow Onions sliced thin
3 Cloves garlic
5 Sprigs fresh Thyme
¾ Cup White Wine
5 Cups Chicken Stock
5 Slices French Bread
¼ Cup Gruyere Cheese – grated
6 ea. Haddock Fillet 3 oz. each
½ Teaspoon Kosher Salt
¼ Teaspoon White Pepper
2 Cups Swiss Chard cut into bite
size pieces
1 Cup Cannellini Beans canned
1 Tablespoon Fine Herbs Chopped
(parsley, chives, chervil)
3 ea. Tomatoes peeled, seeded
and diced
Put beef brisket & a pinch of pickling spice in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the
thyme, parsley and onion.
Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat
and cut into pieces. Place on center of a large platter.
Strain the cabbage and season it heavily with black pepper. Surround the beef with
the cabbage, carrots and potatoes. Serve with horseradish sauce.
Enjoy!
Dublin's St. Patrick's Day
Corned Beef & Cabbage
Yield: 8 Servings
INGREDIENTS:
-5 lb Corned beef brisket
-1 large Onion stuck with 6 whole -
-cloves
-6 Carrots, peeled and sliced
-8 Potatoes, peeled and cubed
-1 tsp. Dried Thyme
-1 small bunch Parsley
-1 Head Cabbage (about 2 lbs) cut
in quarters
Horseradish Sauce
1/2 pt Sour Cream
3T prepared horseradish
1. Sift together buckwheat flour, all purpose flour and salt into a large- bowl. Whisk
together eggs, sugar, milk and incorporated into the flour. Then add melted butter
and whisk until batter is smooth. Cover the bowl with plastic wrap and refrigerate
for 30 minutes up to overnight.
2. Heat an 8-inch nonstick pan over a medium flame and coat with a non-stick
spray. Hold the pan off the flame and ladle 1/4 cup of the batter. Quickly tilt the pan
with a circular motion so that the batter coats the surface evenly. Return the pan to
the heat and cook the first side for 1 minute, until the edges are brown and the
center is dotted with air bubbles. Use a pair of tongs to flip the crepe onto the other
side and cook for 15 seconds more. Stack finished crepes on a plate and keep
warm in the oven.
For the filling
3. In a separate bowl cream together ricotta cheese, powdered sugar, cinnamon, &
the orange zest.
Time to Eat
4. Fill each crepe with 2 tablespoons of ricotta filling in the center of the crepe. Fold
2 sides of each crepe up and turn over to form roll. Repeat with remaining crepes.
Top each crepe with some homemade Vince & Joe's berry compote and if you
would like serve it with a delicious scoop of homemade Dolce Gelato Ice Cream.
Enjoy!
Buckwheat Crepes
with Berry Compote
INGREDIENTS:
Crepes:
½ Cup Buckwheat flour
½ Cup All Purpose flour
1 T granulated Sugar
½ tsp. kosher salt
2 whole eggs
1 ¾ Cups whole milk
2 T melted butter
Filling:
1 ½ Cups Ricotta Cheese
3 T powdered sugar
Zest of 1 orange
1/8 tsp. Ground cinnamon
Compote: 1 pint of Vince & Joe’s
Berry Compote
1. Preheat oven 375 degrees.
2. Lightly spray a 12 muffin tin with nonstick spray
3. With a mixer cream together the sugar and butter for about 30 seconds. Beat
eggs separately adding vanilla extract, lemon extract and combine with sugar and
butter mixture. Then add the Gluten-Free Blue Berry Mix; mixing just until
incorporated. Then fold in your blueberries.
4. Using a large ice cream scoop fill each cup 2/3 of the way up with the blueberry
mix and bake for 35-40 minutes or until golden brown.
5. Place on a cooling rack and after 20 minutes and enjoy your tasty muffins.
Enjoy!
Gluten-Free
Blueberry Muffins
INGREDIENTS:
1 package Gluten-Free Blueberry
Mix
4 Eggs room temperature
1 t. Vanilla Extract
½ t. Lemon Extract
1 Stick of Unsalted Butter
½ c. Granulated Sugar
½ c. Whole Milk
1 pt. Fresh Blueberries
1. In a shallow bowl combine the seasoned flour ingredients.
2. Heat olive oil in a large sauté pan over med-high heat.
3. Dust each fish filet with the seasoned flour. Add fish in a single layer. Pan fry 5 to
7 minutes or until golden brown. Drain fish on paper towel to absorb excess oil and
lightly season with salt.
4. In a small frying pan melt the 4 tablespoons of butter. Add almonds and toast
until golden brown.
5. Spoon toasted almonds over perch and garnish with a side of lemon.
Enjoy!
Pan Fried Perch
With
Toasted Almonds
Serves 4
INGREDIENTS:
12 Perch Filets
¼ c. Sliced Almonds
4 T. Salted Butter
Seasoned Flour:
1 c. Yellow Corn Meal
1/8 t. Kosher Salt
1/8 t. White Pepper
1/8 t. Hungarian Paprika
¾ c. Olive Oil
INGREDIENTS:
12 Perch Filets
¼ c. Sliced Almonds
4 T. Salted Butter
Seasoned Flour:
1 c. Yellow Corn Meal
1/8 t. Kosher Salt
1/8 t. White Pepper
1/8 t. Hungarian Paprika
¾ c. Olive Oil
Brined Pork Chops
With Spicy Chutney
Barbecue Sauce
Serves 8
INGREDIENTS:
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
INGREDIENTS:
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
Spicy Chutney Barbecue Sauce
Mango chutney and habañero chili spike this fantastic sauce.
Servings: Makes about 2 3/4 cups.
INGREDIENTS:
2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)
PORK CHOP PREPARATION:
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until
golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney,
vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to
medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring
frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl;
cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover;
chill. Bring to room temperature before serving.)
Mango chutney and habañero chili spike this fantastic sauce.
Servings: Makes about 2 3/4 cups.
INGREDIENTS:
2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)
PORK CHOP PREPARATION:
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until
golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney,
vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to
medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring
frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl;
cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover;
chill. Bring to room temperature before serving.)
| Click Here For More Master Chef's School Recipes |
New Coq au Vin |
Serves 4-6
INGREDIENTS:
6 chicken thighs with skin and
bone (2 pounds)
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into
1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf
parsley
INGREDIENTS:
6 chicken thighs with skin and
bone (2 pounds)
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into
1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf
parsley
Braised Chicken with Celery and Garlic Celery - often dismissed as one of the produce world's poorest relations -contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic. |
Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate. Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley. Serve with: olive-oil mashed potatoes |
Mixed Grill
with
Cherry Cola
Barbecue Sauce
Serves 8
INGREDIENTS:
Spice rub:
2 tablespoons smoked paprika or
hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black
pepper
Mixed grill:
1 13x9x2-inch disposable
aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back
pork ribs, cut into 4 slabs
2 cups (or more) wood chips
(cherry, alder, apple, or hickory),
soaked in water 1 hour
4 6x31/4x2-inch disposable mini
loaf pans (for wood chips if using
gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken
breast halves, pounded with
mallet to 3/4-inch thickness
8 fully cooked smoked sausages
(such as chicken-apple), pierced
in several places with fork
cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
INGREDIENTS:
Spice rub:
2 tablespoons smoked paprika or
hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black
pepper
Mixed grill:
1 13x9x2-inch disposable
aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back
pork ribs, cut into 4 slabs
2 cups (or more) wood chips
(cherry, alder, apple, or hickory),
soaked in water 1 hour
4 6x31/4x2-inch disposable mini
loaf pans (for wood chips if using
gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken
breast halves, pounded with
mallet to 3/4-inch thickness
8 fully cooked smoked sausages
(such as chicken-apple), pierced
in several places with fork
cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
| This festive main offers something for everyone—baby back ribs, chicken breasts, and smoked sausages. Be sure to start the dish a few hours ahead. The ribs are slow-cooked for an hour and a half, then are finished on the grill with the chicken and the sausages. |
| For spice rub: Mix all ingredients in small bowl to blend. DO AHEAD: Can be made 2 weeks ahead. Store in airtight container at cool room temperature. For mixed grill: Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner). Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan. Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue. Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool. DO AHEAD: Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue. Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally. Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce. * Hot smoked Spanish paprika is available at specialty foods stores. Smoked paprika is now available in the spice section of some supermarkets. |
| Cherry Cola Barbecue Sauce A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste. Servings: Makes about 4 cups. INGREDIENTS: 1 tablespoon vegetable oil 2 cups chopped onions 2 garlic cloves, minced 2 12-ounce bottles (ketchup-style) chili sauce 1 12- to 13-ounce jar cherry preserves or jam 1 cup cherry cola (regular, not diet) 1/3 cup (packed) golden brown sugar 1/4 cup balsamic vinegar 1 teaspoon (or more) hot pepper sauce PREPARATION: Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate. |