Recipes

Minestrone Soup

  • ¼ Cup Olive Oil
  • 2 Links Hot Italian Sausage
  • 1 Diced Medium Onion
  • 1 clove Garlic, Finely Diced
  • 1 Medium Leek, Diced
  • 1 Medium Carrot, Diced
  • 1 rib Celery
  • 1 Summer Squash
  • 1/2 tbs. Italian Seasoning
  • 2 Quarts Chicken Stock
  • 8 oz. can Diced Tomato
  • 3 tbs. Corn Starch, dissolved in ¼ cup water
  • Cooked Pasta
  • Salt and Pepper to Taste

Add olive oil, sausage, onion and garlic in bottom of soup pot for four minutes

Add leeks, carrots, celery, squash, and continue to saute for five additional minutes

Add remaining ingredients except for cornstarch and let simmer for 10 minutes

Garnish with fresh chopped spinach and parmesan cheese

Veal with Morel Mushrooms and Brandy Cream Sauce

  • 3 oz. olive oil
  • 12 pieces veal loin slices, ¼ inch thick
  • ½ cup flour
  • 2 shallots, finely diced
  • 56 medium-sized morel mushrooms
  • ¼ cup brandy
  • 1 cup heavy cream
  • ¼ cup Bordelaise sauce
  • ¼ tsp. kosher salt
  • pinch pepper
  • 1½ tsp. parsley chopped

Preheat a large saute pan over high heat

Add olive oil to pan

Lightly dust veal slices in flour and brown on both sides in hot oil

Remove veal from pan and add morels and shallots, tossing continually for 30 seconds

Deglaze pan by adding brandy, being very careful of flaming

When flames subside, stir in cream, bordilaise, salt and pepper and let simmer until mixture reduces in half and is lightly thick

Add veal back into the pan with the parsley

Bring back to a simmer and serve

Shrimp Scampi

  • 1⁄3 cup olive oil
  • 30 large peeled shrimp
  • 3 cloves garlic, finely diced
  • 3 large tomatoes (peeled and diced)
  • 8 oz. white wine
  • ¼ lb. butter
  • 2 tbs. chopped parsley
  • 16 oz. cooked pasta
  • salt and pepper to taste

In a large saute pan over high heat add oil and shrimp and cook until all sides of shrimp are seared off

Add garlic and tomato and continue sauteing 3 additional minutes

Deglaze pan with wine and let reduce by half

Cook pasta in salted boiling water, drain, and add to shrimp

Add butter, salt, pepper, parsley, and continue to heat, stirring constantly, just until butter is melted

Veal with Morel Mushrooms and Brandy Cream Sauce

  • 3 oz. olive oil
  • 12 pieces veal loin slices, ¼ inch thick
  • ½ cup flour
  • 2 shallots, finely diced
  • 56 medium-sized morel mushrooms
  • ¼ cup brandy
  • 1 cup heavy cream
  • ¼ cup Bordelaise sauce
  • ¼ tsp. kosher salt
  • pinch pepper
  • 1½ tsp. parsley chopped

Preheat a large saute pan over high heat

Add olive oil to pan

Lightly dust veal slices in flour and brown on both sides in hot oil

Remove veal from pan and add morels and shallots, tossing continually for 30 seconds

Deglaze pan by adding brandy, being very careful of flaming

When flames subside, stir in cream, bordilaise, salt and pepper and let simmer until mixture reduces in half and is lightly thick

Add veal back into the pan with the parsley

Bring back to a simmer and serve

Butternut Squash Soup with Pine Nuts

Makes 1½ quarts

  • 6 cups (about 1½ squash)
  • ¼ cup melted butter, for brushing
  • 1 tbs. + 1 tsp. kosher salt
  • 2/3 tsp. + ½ tsp. ground white pepper
  • 3½ cups chicken or vegetable stock
  • 4 tbs. honey
  • 1 tsp. fresh ginger, peeled and minced
  • 4 oz. heavy cream
  • ¼ teaspoon nutmeg

Preheat oven to 400° F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a simmer. Season with salt, pepper, nutmeg and serve.

Garnish with a spoon of sour cream on top with toasted pine nuts.

Chocolate Zabaglione

  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 5 egg yolks
  • 5 tbs. dark crème de cacao
  • 3 tbs. Godiva chocolate liqueur

In a small bowl combine the whipping cream and powdered sugar and whip until thick. Refrigerate bowl.

In a second small metal bowl combine: yolks, Crème de Cacao and Godiva Choc Liqueur. Whip over low heat continuously stirring until thick.

Remove from heat and continue to whip for an additional 2 minutes to keep carry over heat from over cooking eggs. Let mixture stand 10 minutes until cooled to room temperature.

Fold yolk mixture into whipped cream and serve over fruit in a wine glass.