EXECUTIVE CHEF

3 lbs Cream Cheese
1 ½ cups Sugar
6 eggs
1 cup Milk
1 cup Yogurt
2 tsp Vanilla Extract
1/4 teaspoon Salt
1 lb Giandjia Chocolate

Beat cheese and sugar until light and fluffy.  Add eggs, milk, yogurt, vanilla and salt. While beating cheese, place chocolate in a bowl and melt over double boiler, when melted fold into cheese mixture until blended. Spray 4oz. aluminum ramekins with non stick spray. Approximately 25 ramekins or, two 9" springform pans.  Bake at 375 degree preheated oven for 25 minutes, rotating the pan 1/2 way through.  Let cool and set for 2 hours, or preferably over night. 

Recipes

Polpette - Meatballs

Chocolate Hazelnut Cheese Cake

Ribollita

trans: Re-Boil

1lb Ground Beef
1lb Ground Pork
5oz Ground Mortadella
1/4 cup chopped garlic
1 cup ricotta
1/2 cup grated parmesan
2 1/2 cup panko
2 eggs
1 cup milk
1/2 teaspoon fresh grated nutmeg
1 tbls chopped thyme
1/4 cup chopped parsley
Salt and pepper


Preheat oven 450 degree


Mix all ingredients together, and finish with salt and pepper. Roll into 2oz meatballs, and place on a sheet pan. Add 1 cup of water to pan. Roast uncovered for 20-25 minutes. 

Preheat oven 450 degrees

San Marzano Tomato Sauce 

2- 28 oz cans San Marzano tomatoes
1/4 cup sliced garlic
1/4 cup extra virgin olive oil
Salt and pepper (to desired taste)

Heat pan to medium hot, add garlic and cook until lightly golden brown. Add tomatoes that you have crushed in your hands, cook until reduced to desired consistency.  Season with salt and pepper.  When sauce is done, add meatballs and cook for 15 minutes.  Sprinkle with grated parmesan, extra virgin olive oil, and serve with toasted bread rubbed with olive oil and garlic.


Preheat a large cast iron skillet to medium-high heat. (Or use the largest pan you have that will hold all the chicken).  Coat pan with EVOO, season Chicken with S&P on both sides, place chickens skin side down into the pan and do not move them once they're in the pan. Place two bricks wrapped in foil (yes, bricks) on top of the chickens. Reduce heat to medium and cook for approximately 12 minutes.  Remove bricks, and turn chickens to skin side up.  You're done with the bricks.

To prepare your sauce and vegetables, preheat a saute pan to high heat, coat with EVOO, place Potatoes cut side down, and artichoke cut side down.  Add a sprig of Rosemary, the juice and zest of a lemon, a 1/4 c of White Wine, Beef and Chicken Stock.  Bring up to a boil, and let reduce until it reaches a sauce consistency. 

Remove Chicken from the pan and allow to rest 3-4 minutes.  Season the sauce with S&P and finish with the butter at the last minute.

Remove sauce and veg pan from heat, divide vegetables over the center of 4 plates, and return pan to heat to further reduce until glossy.  Plate Chicken on top of vegetables and spoon sauce over the chicken letting it pool onto the plate.  Garnish with a lemon wedge and an extra drizzle of EVOO over the chicken.  Enjoy!

Garlic Confit:
12 Garlic Cloves
1 C of EVOO
Bring up to a low simmer and cook approximately 25 minutes until cloves are tender.

Combine all Ingredients and Marinade a minimum of 2 hours or overnight (optimal).

2 lbs Ground Beef
1 lb Ground Pork
1/2 lb Ground pancetta
1 Onion (diced)
1 Medium Carrot (diced)
3 Celery Stalks (diced)
1/2 cup Sliced Garlic
10 0z. Tomato Paste
1/2 cup White Wine
1 cup Chicken Stock

2 cups Milk (just enough to cover)

2 Tbsp Chopped Thyme
1 cup Grated Parmesan

1/4 lb Butter


Brown meat, drain fat. Add vegetables and cook until soft.  Add tomato paste, cook for a few minutes then add meat back to pan. Toss to combine. Add wine and bring up to a boil for 1 minute.  Reduce heat, add milk and stock, let simmer and cook for about 2 hours. Fold in butter and parmesan to finish.

Spicy Lemon Chicken al Mattone

w/ Artichokes, Fingerling Potatoes, Garlic Confit and Rosemary

4 servings:

Medium diced:
1 large onion
1/2 stalk celery
2 large carrots
1 large celery root
3 medium potatoes peeled
1/4 lb pancetta

5 sliced garlic cloves
16 oz basic tomato sauce (homemade preferred)
2 sprigs Rosemary
5 whole bay leaves

1 lb borlotti beans (aka cranberry beans) soaked overnight and cleaned
3 cups chopped winter greens, such as escarole, kale, swiss chard, spinach, cabbage
2 quarts chicken stock
1/2 baguette of toasted croutons, plain or toasted with garlic, cheese, your preference
2 inch Rind of Parmesan Cheese
1 tbsp grated Parmesan Cheese (garnish)
1 tbsp EVOO (garnish)


Add pancetta to large pot.  Render under crispy.  Remove the meat and add onion, celery, carrots, celery root, potatoes and garlic to pot.  Cook until slightly softened.  Add drained and cleaned beans, rosemary and bay leaves and combine.  Add tomato sauce, chicken stock and rind.  Bring to a boil then reduce heat and simmer 1/2 hour.  Add croutons and greens, and cook on low heat another 45 minutes until beans are tender.  Remove 1 cup and puree, then fold back into soup to thicken. Sprinkle crispy pancetta on top. Season with S&P.  Garnish with grated parmesan and EVOO.
*Note:  As soup cooks additional stock may be required. 
Serve with crusty bread!!!  With all soups like this, they are best served the day after.  ENJOY! 

Kenneth Johnson


To Finish:
1 cup of Chicken Stock
1 cup of Beef Stock
1 Sprig of Rosemary
Juice of 1 Lemon
Zest of 1 Lemon
1 tbsp of Butter
1/4 cup of White Wine
S&P to taste

2 Bricks wrapped in foil

Vegetables:
1 lb Fingerling Potatoes Blanched and Halved
10 Baby Artichokes Peeled and Blanched
12 Cloves of Garlic Confit (See Recipe)

Marinade:
2 3-3.5lb Free Range Chickens (boned, drumstick removed - have your butcher do this for you)
3 Garlic Cloves (crushed)
2 tbsp Rosemary (chopped)
Zest of 3 Lemons
2 tbsp chopped Calabrian Chilies  (Williams-Sonoma Calabrian Chilies Packed in Oil)
2 tbsp Oil Reserved from Chilies
1/4 C EVOO

Pappardelle Alla Bolognese

Bolognese

Chocolate Hazelnut Cheese Cake garnished with Fresh Raspberries, Chocolate Coulis and Chopped Hazelnuts.

More Recipes to Follow!