Great Taste Magazine

By: Geronimo Restaurant - Santa Fe, New Mexico

Serves 6 - 8

FOR CRUST:
1-1/2 C Graham cracker crumbs
1/4 C Pine nuts
2 T Sugar
1/2 C Unsalted Butter

FOR FILLING:
Enough limes for 1/2 C Lime juice
14 oz Can condensed milk
4 large Egg yolks
2 large Egg whites
1/2 C Gold tequila
1 T Sugar

Gather a 9-1/2 - 10″ tart pan, 1-inch deep with removable bottom.
Preheat oven to 325 degrees.

TO MAKE CRUST:
Place crumbs in bowl. In food processor, pulse pine nuts & sugar until finely ground. Melt butter & cool to lukewarm. Stir nut mixture & butter into crumbs & press evenly into bottom of “up” sides of tart pan.

TO MAKE FILLING:
Squeeze enough juice to make 1/2 C. In large bowl, whisk together lime juice, condensed mik, yolks & tequila until just combined.
In another bowl, use mixer to beat 2 egg whites with sugar until they hold soft peaks. Stir 1/4 whites into milk mixture to heighten, and fold remaining whites in gently, but throughly.

Spoon filling into crust (may look rounded & overflowing). Bake until edges of filling are puffed and center is almost set when gently shaken (25 - 30 minutes). Do NOT brown.
Chill, loosely covered, until cold (2 hours, or up to 1 day).

Serve in wedges with dollops of whipped cream.

www.geronimorestaurant.com

Top 5 Baked Pasta Recipes

Sometimes, dinner is this simple: your favorite pasta, sauce, and cheese, all baked together in the oven. Whether it’s a casserole, a lasagna, or a simple pasta bake, it’s always delicious.

Pasta Prep

• Simply Traditional Lasagna
• Baked Ziti I
• Pasta Bake
• Baked Spaghetti
• Smoky Four Cheese Macaroni Bake

By Spaghettini’s Bar Manager Rob Rubinkan

3 oz  Xellent Swiss Vodka,
1oz  Tiramisu Italian Liqueur,
1 oz  Baileys Irish Cream,
Splash Starbucks Coffee Liqueur,
Splash of half & half,
Dash of cinnamon.

Rim the inside of the glass with chocolate syrup.

Top martini off with powdered cocoa.

A dessert you can drink.

Braised Beef Recipe

2 Pieces           chuck flat or (8) short ribs

3 C                  burgundy wine

2 C                  soy sauce

1 C                  brown sugar

4 Sprigs          rosemary - roughly chopped

4 Fingers        ginger - roughly chopped

2 T                  Garlic - finely chopped

Combine last 6 ingredients

Place beef in a non-reactive container

Let marinade overnight

Heat some oil in a large stock pot

Brown chuck flat on all sides, add the marinade

Bring to a soft boil, skim off impurities

Cover and braise for about 4 hrs.

Meat should be fork tender

By Chef James Chavez

Serves 4

For the Rabbit:2 whole rabbits - tenderloins removed and set aside1/4 C All purpose flour2 T Water6 oz Salt pork or slab bacon - cubed 8 oz Button mushrooms - quartered 1 T Butter - unsalted 1.5 Bottles pinot noir 1 oz Tomato paste 1 Onion – medium - diced 2 Stalks celery – medium - diced 2 Carrots - peeled & medium - diced 4 Cloves garlic - crushed 8 Sprigs fresh thyme 2 Bay leavesSeason Rabbit well with salt and pepper, dredge in flour and set aside. Heat a large heavy dutch oven over medium-high heat and add water and salt pork. Cover and cook till water dissolves and lower heat to render out the pork. Once pork is crisp, remove and turn heat up, set pork aside on paper towels. When fat is hot, add rabbit and sear till golden brown, remove and set aside. Add butter, carrots, onions, and celery and sauté till onions are translucent, add mushrooms. Cook till mushrooms have released most of their water. Add tomato paste and cook for 3 minutes, add garlic, thyme, bay leaf, and wine. Cook till reduced by3/4. Immediately remove from heat and chill thoroughly. Add rabbit to the wine and let sit overnight in refrigerator. Remove from refrigerator, place in vacuum bags and seal. Cook sous vide for 12 hours at 162.5˚F. Remove from bath and chill. When chilled, Remove rabbit and shred meat, strain braising liquid through a chinois and reduce by 3/4.To Finish the Dish:4 Fresh Pasta Sheets 1/2 C Fresh English Peas - blanched & shocked in ice water 1/2 C Baby carrots - peeled - ¾” stem - blanched & shocked in ice water 1/2 C Pearl onions - peeled & blanched 2 oz Unsalted butter Reserved rabbit tenderloin 1 oz Garlic - minced 1 oz Shallot - minced 1/4 oz Dried herbs de ProvenceMarinate rabbit tenders with garlic, shallots, olive oil, and herbs de Provence. Season with salt and pepper and grill till medium. Set aside to rest. Combine Peas and pearl onions with shredded rabbit and a bit of the rabbit sauce reduction and reheat till hot. Cook pasta sheets in boiling water, remove and place on plate flat. Spoon some of the rabbit mix on the center of half the sheet, fold sheet over. Warm carrots with butter and garlic, season and set aside. Place another spoonful of rabbit mix over top of pasta sheet, slice tender and lay on top. Lean carrots along the side of the pasta sheets, tips up. Heat remaining rabbit sauce, season with salt and pepper, and mount with butter, drizzle sauce around the plate. Garnish with fresh lavender sprigs and garlic flowers.

By Chef James ChavezServes 4

Heirloom tomato Panzanella / pea coulis / red pepper For the Panzanella:1  Small heirloom tomatoes - diced ½ C Ciabatta bread - cubed & toasted with olive oil 1 1/2 oz Capers - rinsed 2 Leaves fresh basil Zest from 1 lemon Olive Oil Minced fresh garlic Fine ground sea salt Fresh ground black pepper Red pepper flakesCombine all ingredients, season to preference and set aside for 10 minutes.For the Pea Coulis:1.5 C Fresh English peas - shelled (substitute frozen only in dire need) 1 Shallot - peeled and brunoise 1 Clove garlic - minced 1 C Vegetable stock 1 Bay leaf 2 Sprigs thyme White Wine Sea Salt Fresh Ground white pepper Sugar Butter Xanthan gumBlanch and shock in ice water the peas, drain well. Melt butter in a heavy bottom sauce pot, add garlic and shallot and cook till translucent, do not brown. Add bay leaf and thyme, cook for one minute, add white wine and reduce till dry. Add stock, bring to simmer and let cook for 5 minutes. Add drained peas, cook till peas are warmed through, remove from heat and blend till smooth. Adjust seasoning with salt, pepper, sugar. When season is correct, weigh mixture on digital scale and combine with 0.5% by weight of xanthan gum. Blend at high speed for another 2 minutes till xanthan is incorporated. Chill.For Red Pepper Oil:1 Red Bell Pepper 1 Shallot 1 Clove Garlic Olive Oil Sea Salt White Pepper Extra Virgin Olive OilToss garlic and shallot with olive oil, roast in oven. Roast bell pepper over stove till black on the outside, place in container and cover with plastic for 5 minutes. Remove pepper, peel off charred skin, and remove seeds and stem. Place pepper, roasted shallot and garlic in blender and blend on high speed, slowly incorporating oil till emulsified. Season with salt and pepper.For the Bass:4 (6.5 oz) Striped Bass Filets Salt White Pepper Grapeseed Oil ButterSeason filets with salt and pepper. Heat grapeseed oil in a cast iron pan till hot, add filets and cook skin side down for 4 minutes or till skin is crisp. Carefully flip filets and add butter to the pan. Continue cooking for an additional 3 minutes, continually basting filets, remove from pan and drain on paper towels.To Plate:Place room temperature Panzanella in ring mold on the center of a warm plate. Spoon chilled pea coulis around the plate, and place a few drops of red pepper oil near coulis. Remove ring mold, and place Bass on top of Panzanella. Garnish with Tempura Zucchini blossoms and fried basil leaves.

Compliments of The Culinary Institute of America

GINGERBREAD COOKIES WITH ROYAL ICING:
Makes about 24 cookies

Flourless cooking spray
3 3/4 C  All-purpose flour - plus extra for dusting
2 t  Baking Soda
1 1/2 t Ground Ginger
1 1/2 t Ground Allspice
1 t Salt
8 T (1 stick) Unsalted Butter - at room temperature
2/4 C Tightly packed Dark Brown Sugar
1/2 C Honey
2 Large Eggs

Royal Icing (optional, recipe follows)

Preheat the oven to 375 degrees F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed until smooth, about 2 minutes. Add the eggs and mix until smooth and light, another 2 to 3 minutes.

Add the sifted dry ingredients and mix on low speed just until
the dough is evenly mixed. Turn the dough out onto a lightly floured work surface, pat into an even disk, and chill until firm, at least 10 minutes. Roll out the dough to a 1⁄4-inch thickness. Use 51⁄2-inch cookie cutters to cut out cookies. Transfer to the prepared cookie sheets, spacing them about 1 inch apart.

Bake the cookies until they are firm, about 12 to 14 minutes, depending on size of cutter used.
Transfer to wire racks and let cool completely before decorating, if desired. Bake the remaining dough in batches as directed.

ROYAL ICING:
Makes about 1 cup

2 Large Egg Whites
1/8 t  Cream of Tartar
1 1/2 C Confectioners’ Sugar - sifted

Liquid or paste food coloring(s), as needed (optional)

In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the eggwhites on low speed just until they become loose, about 1 minute. Add the cream of tartar and continue mixing on low speed until the whites become frothy, about 2 minutes. Add the confectioners’ sugar gradually with the mixer on low speed. Continue to mix until the icing holds a soft peak and is dull in appearance, about 2 minutes.

The icing is ready to use for piping lines, Or add a small amount of water until the icing reaches a looser consistency for flooding, or filling in, an outline. If desired, divide the icing among smaller bowls and add coloring(s).

If you won’t be using the icing right away, take the following steps to keep the icing from drying out:

Clean the sides of the bowl or container to remove any drips; if a dry crust develops on the bowl, small pieces can drop into the icing and clog the tip of your pastry bag or parchment paper cone. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap. Refrigerate for up to 5 days.

Note:
You may prefer to use pasteurized egg whites in this recipe to eliminate any food safety concerns.

Adapted from the CIA’s Baking at Home cookbook.
©2009 The Culinary Institute of America

By Timothy Prefontaine, Executive Chef, Fort Worth Club, Fort Worth, Texas, a member of ACF National chapter

Serves 4

Braised Lamb Neck:

1 lb  Lamb Neck
Salt & freshly ground pepper, to taste
1 T Olive Oil
2 C Mirepoix - diced
4 White Anchovies
2 Shallots - minced
2 Garlic Cloves - chopped
1 T Sugar
1 t Cornstarch
2 T Tomato Paste
1/4 C White Wine
3 C Lamb Stock
8 Whole Peppercorns
3 Bay Leaves
6 Fresh Thyme Sprigs
1 Fresh Rosemary Sprig

Lamb:

1 C kalamata Olives - pureed
3 T Olive Oil - plus 1/4 C Olive Oil
1 T Garlic - chopped
2 Lamb Loins - trimmed of silver skin
1 C Bread Crumbs - fresh
2 T Sun-dried Peppers - minced
1/2 t Fresh Rosemary Leaves - chopped
1/2 t Fresh Thyme Leaves - chopped
2 t Parsley - chopped
2 T kalamata Olives - minced
Salt & freshly ground pepper, to taste

Vegetables:

2 T Olive Oil
1/2 C Cremini Mushrooms - sliced if large
1/2 C Salsify - peeled, sliced, blanched & shocked
1/2 C Peas - fresh, blanched & shocked
1 T Shallot - minced
1/4 C Roasted Red-bell Petter - julienned
1/4 C Red Onion - julienned
3 T Chicken Stock
Salt & Freshly Ground Pepper, to taste
2 T Unsalted Butter

To make braised lamb neck:

Season neck with salt and pepper. Heat oil in heavy saucepan; brown meat. Remove from the pan; set aside.

Add mirepoix to pan; cook until lightly caramelized. Add anchovies, shallots, garlic, sugar, cornstarch and tomato paste; sauté for 1 more minute. Add wine; cook for 2 more minutes. Add lamb neck and enough stock so lamb is half submerged. Add peppercorns, bay leaves, thyme and rosemary. Cover pan; simmer gently on low heat until meat is tender and stock has reduced.

Remove neck meat; cool it slightly. Pull into medium-size pieces. Strain braising liquid; add about ¾ of it to meat; set aside. Reserve remaining liquid for plating.

To make lamb:

Whisk together pureed olives, 3 tablespoons of oil and garlic. Coat loins; wrap in plastic. Refrigerate for 4 to 6 hours.

Remove from plastic, brush off any excess marinade; sear loins on all sides in hot pan. Transfer to rack set over sheet pan.

Preheat oven to 350°F. Mix together bread crumbs, sun-dried peppers, rosemary, thyme, parsley, minced olives and remaining ¼ cup oil. Season mixture with salt and pepper; use it to coat top of seared loins. Bake until lamb reaches desired doneness, about 9 minutes. Let rest about 5 minutes; slice.

To make vegetables:

Heat oil in sauté pan over medium-high heat. Add mushrooms; sauté for 2 minutes. Add salsify; cook for 1 minute. Add peas, shallot, roasted pepper and onion; sauté for an additional minute. Add stock; season with salt and pepper. When stock is almost reduced, finish with butter.

To finish and serve:

Spoon vegetables onto 4 warm plates. Arrange lamb on top of vegetables; spoon a little braised lamb neck next to lamb. Place spoon of shallot marmalade on each plate; top with piece of potato sponge. Drizzle some reserved braising liquid around each plate.

Potato Sponge:

Serves 4

1 lb  Warm, Riced Potatoes - cooked
1 oz  Cornstarch
1 oz  All-purpose flour
1 oz  Whole Eggs
8 oz  Unsalted Butter - melted (plus more for brushing on the Sponge Potato)
1 t  Fresh Rosemary - chopped
1 t Fresh Thyme Leaves - chopped
1 T Parsley - chopped
Salt & Freshly Ground Pepper, to taste
2 C warm whipped seasoned potatoes - (sautéed bruniose of carrot, celery, red onion and rutabaga folded in)

In stainless-steel bowl, mix together warm potatoes, cornstarch and flour. Slowly whisk in eggs; whisk in melted butter. Stir in rosemary, thyme and parsley; season with salt and pepper; strain mixture through china cap.

Preheat oven to 325°F. Line half sheet pan with a Silpat. Pour potato mixture onto Silpat; spread until it about ¼ -inch thick. Bake for 11 minutes. Cool potatoes slightly on pan; transfer to cutting board; cut sheet into three equal pieces. Lay one piece down; brush with melted butter; spread with half warm whipped potato mixture. Top with another piece of baked potato sheet, brush with more butter; spread rest of whipped potato mixture on top. Cover with last piece of baked potatoes; brush lightly with butter. Cover loosely with piece of plastic wrap; weigh down by gently placing 3 half sheet pans on top. Refrigerate for about 2 hours.

Cut potato sponge into desired shapes. To serve, place portions on double-panned half sheet pan; reheat in 325°F oven for about 10 minutes.

Shallot Marmalade:

Serves 4

2 t  Olive Oil
8 oz Shallots - thinly sliced
1 T Sugar
2 T Red Wine
2 T Red-wine Vinegar
2 T Lamb Stock or Brown Veal Stock
1/2 t Thyme - chopped
Salt & Freshly Ground Pepper, to taste
2 T Unsalted Butter

Heat olive oil over medium-low heat. Add shallots; cook until well caramelized. Add sugar; cook an additional 2 minutes. Add wine and vinegar; cook until reduced; add stock and thyme; reduce again. Season with salt and pepper; whisk in butter. Keep warm until serving.

By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter

Serves 4

Crispy Duck:

1 Whole Duck
1/2  Orange
1 Sprig  Thyme
1 Clove  Garlic
3 t Kosher Salt
2 t Freshly Ground Pepper

Red Cabbage:

8 Slices Bacon - diced
1 C Onions - shaved
2 Granny Smith Apples - peeled, cored and shaved
1 Large Head Red Cabbage
1 T Fresh Ginger - peeled, grated
2 C Cabernet Sauvignon Wine
2 C Red-wine Vinegar
1 C Sugar
1 C Red Currant Jelly
1 sachet (made with 6 whole cloves, 1 bay leaf, 6 peppercorns,
1 cinnamon stick and 10 juniper berries)
2 t  Kosher Salt
1 t Freshly Ground Pepper

Mustard Spaetzle:

6 oz  All-purpose flour
2 Large Eggs - lightly beaten
3 oz  Milk
1   Kosher Salt
1/2 t  Ground Black Pepper
1/2 t  Nutmeg - freshly grated
1 t Dijon Mustard
1 t Whole-grain Mustard
1 T Chives - Fresh & minced
2 T Unsalted Butter
Juice of 1 lemon
1 T Flat-leaf Parsley - chopped

Orange Sauce:

1 qt Fresh Orange Juice
1/4 C Grand Marnier
2 t Unsalted Butter
Salt & Freshly Ground Pepper, to taste

Finish and Serve:

OrangeSegments

To make CrispyDuck:

Preheat oven to 425°F. Cut off neck and/or neck fat from duck; set aside. Stuff duck cavity with orange half, thyme and garlic; sprinkle inside with a teaspoon of salt and a teaspoon of pepper. Tie legs of duck together with butcher’s string. Use meat fork to poke duck all over to help fat render off from skin. Sprinkle duck with remaining salt and pepper. Remove skin from neck; place it on rack set into roasting pan. Place duck on top of skin (this will help keep duck from sticking to the rack). Roast duck for 30 minutes.

Lower oven temperature to 325°F; continue roasting duck for about 2 more hours. Remove from oven; let duck rest for 1 hour; debone duck; reheat in a 375°F oven for 15 minutes to crisp skin.

To make Red Cabbage:

Heat large, deep sauté pan over medium heat; cook bacon until lightly browned. Add onions and apples; cook for 2 minutes. Mix in cabbage and ginger. Stir in remaining ingredients; bring to a boil. Reduce heat, cover pan; cook until cabbage is tender and liquid has been reduced to light syrup; boil uncovered to reduce liquid if necessary.

Remove cabbage from heat. Discard sachet. Serve immediately, or cool rapidly, refrigerate; reheat as needed.

To make Mustard Spaetzle:

In large mixing bowl, stir together flour, eggs, milk, salt, pepper, nutmeg, mustards and chives until well mixed. Set aside to rest for 15 minutes.

Fill 4-quart pot half full of salted water; bring to a rolling boil. Have bowl of ice water ready. Working in batches, place some späetzle dough on marble tile; use 10-inch pallet knife to scrape off bits of it into boiling water (or run dough through späetzle machine). Stir water frequently and gently; if using a pallet knife, stir with knife to keep dough from sticking to it. Cook späetzle until it floats; remove it from boiling water with slotted spoon; transfer it to ice water to cool. Transfer to paper towels to dry.

When ready to serve, sauté späetzle in butter until just browned; add lemon juice and parsley; serve hot.

To make Orange Sauce:

In stainless-steel saucepan, heat orange juice over medium heat until it is consistency of maple syrup. Add Grand Marnier. Remove from heat; whisk in butter. Season with salt and pepper; keep warm.

To finish and Serve:

Place portion of duck and späetzle on each plate. Pool some orange sauce around duck; garnish with orange segments. Serve with cabbage on side.

By John T. Gelineau, a member of ACF Culinary Youth Team USA, St. Louis

Serves 4

Pears:

2 Pears - peeled
2 C Port Wine
1/4 C Sugar
1 T Orange Zest - grated
1 Cinnamon Stick
5 Star Anise Pods
3 Whole Cloves
5 Black Peppercorns

Panna Cotta:

1 C Heavy Cream
4 oz Gorgonzola cheese
5 sheets Gelatin
1/2 t Salt

Toast:

1 slice White Bread
1 T Olive Oil
Salt & Freshly Ground Pepper, to taste
1 t Fresh Thyme - chopped

Salad:

1 stalk Celery
8 Grapes - halved
2 T Dried Cranberries
1 T Bacon - cooked & diced
3 T Red-wine Vinegar
1 T Shallot - minced
1 t Honey
1 t Sugar
1 t Dijon Mustard
1 t Parsley - chopped
1 t Fresh Tarragon - chopped
1 t Fresh Chives - chopped
1/4 C Olive Oil
8 oz Baby Greens
Salt & Freshly Ground Pepper, to taste

To make pears:

Using melon baller, remove core and seeds of pears from bottom. Slice pears into disks. In small saucepan, combine wine, sugar and zest. Tie cinnamon, star anise, cloves and peppercorns in a piece of cheesecloth; add them to pot. Add pear slices; simmer mixture for 15 minutes. Remove pears with slotted spoon; cool them.

To make panna cotta:

In saucepan, combine cream and cheese; heat slowly, stirring occasionally, until cheese is fully melted. Stir in gelatin until melted. Stir in salt; pour mixture into 2-ounce molds. Refrigerate until chilled; remove from molds; reserve.

To make toast:

Preheat oven to 350°F. Roll bread slice through a pasta machine set to the number 4 setting. Cut flattened bread into four triangles. Brush with oil; sprinkle with salt, pepper and thyme. Lay each piece over a rolling pin so it curves; bake on a sheet pan for 8 minutes. Cool; reserve.

To make salad:

With mandoline, julienne celery lengthwise into strips as long as stalk. Place strips in bowl of ice water so they will curl up.

In small bowl, combine grapes, cranberries and bacon. In another bowl, whisk together vinegar, shallot, honey, sugar, mustard, parsley, tarragon and chives. Slowly whisk in oil.

To finish and Serve:

Place 3 pear slices on each plate. On one side of each plate, place toast topped with panna cotta. Toss greens with some of vinaigrette; season with salt and pepper. Place mound of greens on top of pears. Drain curled celery; toss with grape-cranberry mixture. Toss again with some of vinaigrette; divide between plates.

By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of ACF Chefs de Cuisine of St. Louis Inc.

Serves 4

Soup:

1 strip Peppered Bacon - julienned
1 strip Peppered Bacon - diced
3 T Unsalted Butter
1/4 C Yellow Onion - diced
1/4 C Celery - diced
2 C Mushrooms (Cremini, Shiitake or White Button) - trimmed
1/2 t Garlic - minced
1/4 C All-purpose flour
2 T Madeira
2 T Sherry
2 C Chicken Stock
1 C Heavy Cream
1 C Smoked Gouda Cheese - grated
1/8 t Fresh Thyme Leaves
1 Bay Leaf
Salt & Freshly Ground Pepper, to taste

Croutons:

Clarified butter
Crustless Bread - diced
Fresh Thyme Leaves

Shiitake Bacon:

1/4 C  Shitake Mushrooms - thinly sliced mushroom caps
1 t  Mushroom Soy
1 t  Olive Oil

To make Soup:

Cook julienned bacon in large pot until crisp; remove with slotted spoon, drain; reserve for garnish.

Add diced bacon to pot; cook until nearly crisp. Add butter, onion, celery and mushrooms; cook until mushrooms release liquid. Add garlic; cook 1 more minute. Stir in flour; make roux. Stir in Madeira and sherry. Whisk in chicken stock.

In separate pot, heat cream and cheese together; stir until cheese melts. Puree mixture in blender; fold into soup base. Add thyme and bay leaf; season to taste with salt and pepper. Continue to cook until all flour taste disappears. Remove bay leaf before serving.

To make Croutons:

Heat clarified butter in skillet; add bread cubes and thyme. Toast over medium heat until golden brown and crisp.

To make Shiitake Bacon:

Preheat oven to 250°F. Combine mushrooms, soy and olive oil; toss to coat. Lay mushroom pieces out on baking rack; bake until crisp.

To Finish and Serve:

Ladle soup into bowls; garnish with reserved julienned bacon, croutons and shiitake bacon.

Chef’s Note:

This soup is a nice variation on a classic and works well on a variety of menus.

Beverage recommendation:

Amontillado sherry or 2005 Brandborg “Northern Reach” Pinot Noir

By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., a member of ACF National ChapterServes 4

Gumbo:

1 C Canola Oil
2 Andouille Sausages - sliced 1/4-inch thick
5 boneless, skinless Chicken Thighs - cut into 1/2-inch pieces
1 C All-purpose flour
1 small Onion - diced
1 Green Bell Pepper - diced
4 Stalks Celery - diced
5 Fresh Okra Pods - tops trimmed & discarded - pods thinly sliced
3 qts Chicken Stock
1 t of your favorite Cajun spice mix
1/8 t Cayenne, or to taste
Kosher Salt & Freshly Cracked Black Pepper, to taste

Finish& Serve:

2 C Chicken Stock
1 C Long-grain Rice
Salt, to taste
4 Scallions - thinly sliced
Hot sauce for serving

To make Gumbo:

Place 6-quart cast-iron pot over medium heat; allow to heat for 10 minutes. Add 1/2 cup of canola oil. As soon as oil begins to smoke, add andouille. Cook, stirring occasionally, until sausage is evenly browned. Using slotted spoon, remove browned sausage; reserve. Add chicken to pot; brown. Remove with slotted spoon; reserve.

Add remaining 1/2 cup oil and flour to pot. Stir with wooden spoon until flour and oil are combined completely to form roux. Continue to cook roux, stirring constantly, until it becomes color of dark chocolate, about 20 minutes. Once desired color is achieved, add onion, bell pepper, celery and okra to pot. Reduce heat to low; continue to cook for another 10 minutes. Add 1 quart of chicken stock; stir until smooth; add remaining chicken stock along with reserved sausage and chicken. Stir in Cajun spice and cayenne. Raise heat to medium; bring to simmer, stirring frequently. Simmer for 20 minutes. Season with salt and fresh cracked pepper.

To Finish and Serve:

In 1-quart saucepan, bring 2 cups of chicken stock to simmer. Stir in rice and salt. Reduce heat to low, cover; simmer until rice is cooked and all liquid is absorbed. Place scoop or mold of hot rice into each warmed serving bowl. Add desired amount of gumbo; garnish with scallions. Serve immediately with your favorite hot sauce on the side.

By Daniel Scannell, CMC, executive chef, La Gorce Country Club, Miami Beach, a member of ACF National Chapter

Serves 4

Matzo Ball Soup:

1 C  Matzo Meal
1/4 C  Vegetable Oil
6 Large Eggs - Lightly Beaten
1 t Kosher Salt
1/4 t White Pepper - Ground
1 qt  Seasoned Chicken Stock
1 Bay Leaf
Approximately 20 Parsley Stems - Tied
4 oz Blanched Carrots - diced
4 oz Blanched Celery - diced
12 Blanched Pearl Onions
2 T Parsley Leaves - chopped
4 oz Shredded Chicken - chopped

Stuffed Turkey Wings:

1/2 lb Turkey - ground
1/2 C Pumpernickel Bread - soaked in water & squeezed dry
1 Large Egg - beaten
1 t Dijon Mustard
2 T Parsley Leaves - chopped
1 T Caraway Seeds - toasted
1 t Crushed Red Pepper Flakes
1 C Heavy Cream
1 t Kosher Salt
1/2 t Freshly Ground Pepper
Turkey or chicken stock for poaching
4 deboned Fresh Turkey Wings - trimmed

Finish and Serve:

Extra-virgin olive oil for drizzling

To make Matzo Ball Soup:

Mix together matzo meal, vegetable oil, eggs, salt and white pepper; cover; refrigerate for 30 minutes.

In 8-quart stock pot, bring chicken stock, bay leaf and parsley stems to rolling boil. Using a 1-ounce scoop, drop matzo mixture into boiling stock. Reduce heat; simmer matzo balls for approximately 30 minutes. Add carrots, celery, onions, parsley leaves and shredded chicken.

To make Stuffed Turkey Wings:

Combine turkey, pumpernickel bread, egg, Dijon mustard, parsley, caraway seeds, red pepper flakes, heavy cream, kosher salt and pepper in a food processor; pulse to make mousse. Pour stock to a depth of 3 inches in a large stock pot. Poach small amount of mousse in stock; taste; adjust seasoning as needed.

Fill each wing with mousse mixture. Wrap each wing in cheesecloth. Have stock at a bare simmer; poach the wings until they reach 165°F on an instant-read thermometer. Allow wings to cool in stock overnight.

Remove turkey wings from stock; unwrap; discard cheesecloth. Smoke wings over wood smoke until they are light-brown in color.

To Finish & Serve:

Divide matzo balls and soup between warmed bowls. Slice turkey wings; add a few slices to each bowl. Drizzle with oil; serve.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

Fruit salsa:

Zest of 1 Lime - Removed in thin strips
3 C  Water
1 C Sugar - Plus 1 t Sugar
1 Banana - Peeled & Diced
3 Strawberries - Diced
1 T Lime Juice
1 t Light Rum

In small saucepan, combine lime zest and 1 cup of water; bring to a boil. Drain, discard water, return zest to pan; boil again with another cup of water. Drain again; return zest to pan. Add remaining cup water and 1 cup of sugar; bring to a boil. Cook until lime zest becomes translucent. Drain, cool; set zest aside.

When ready to serve, combine banana, strawberries, lime juice, rum, zest and remaining teaspoon sugar; toss.

Chef’s note:

Raspberry powder is available in some specialty stores. You can also substitute raspberry sauce or thinned raspberry jam for powder to make your plate design.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

1 1/4 C Unsalted Butter
1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 3/4 C All-purpose flour
2 t Cinnamon
1/4 C Almonds - Toasted & Sliced

In bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Scrape down sides of bowl. Add flour, cinnamon and almonds; mix just until incorporated. Wrap dough in plastic; refrigerate until chilled.

Preheat oven to 350°F. Roll chilled dough out to a thickness of 1/4 inch; cut out circles of dough 2 inches in diameter. Dock dough circles all over with fork. Refrigerate until chilled; bake on parchment-lined baking sheets until lightly golden brown.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

Chocolate custards:

1/2 C  Milk
1 T  Cocoa Powder
2 T  Sugar - Plus 1 t Sugar
1/3 C Heavy Cream - Plus 1 T Heavy Cream
1/3 C Dark Chocolate Couverture - Chopped
1 Large Egg
2 Large Egg Yolks
1/2 t Rum
1/4 t Vanilla Extract

Coconut sorbet:

2 C  Coco Lopez cream of coconut
1 1/2 C  Coconut Milk
3/4 C  Hot Water
2 T  Rum Extract

Chocolate-Banana Empanadas:

2 C  All-purpose flour
1/2 C  Unsalted Butter
1 Large Egg
1/4 C  Water
1/4 C  Sugar
1 1/2 t Cinnamon
1/4 t  Ginger - Ground
1/4 t  Salt
1 Banana
1/4 C  Chocolate Pieces
Canola oil for frying

Finish and serve:

Raspberry powder, if desired
Chocolate garnish, if desired

To make chocolate custards:

Preheat oven to 300°F. Place milk in saucepan. Stir together cocoa powder and half of sugar; whisk into milk. Whisk in cream; bring mixture to a boil. Place chocolate in bowl; pour in a third of hot milk mixture. Whisk to incorporate; pour in another third. Whisk again; add remaining milk.

In bowl, whisk together egg, yolks, remaining sugar, rum and vanilla. Whisk in chocolate mixture. Strain mixture through a fine-mesh sieve. Grease small ovenproof ceramic or metal cups; place them in a glass or metal baking dish that is approximately twice the height of cups. Pour custard mix into each cup. Pour water into baking dish until water comes about halfway up sides of cups. Bake until custard is set and a paring knife inserted into center of each comes out clean. Remove custards from water bath; refrigerate until completely cold and set.

To make coconut sorbet:

In medium saucepan, bring cream of coconut, coconut milk and water to a boil. Strain through a fine-mesh sieve, stir in rum extract; chill mixture. Freeze sorbet according to manufacturer’s directions for your ice-cream maker.

To make Chocolate-Banana Empanadas:

Combine flour and butter in bowl of a food processor; pulse until mixture resembles cornmeal. Add egg and water; pulse just until combined. Form into disk; refrigerate until chilled. Roll chilled dough out on floured surface. Cut dough into circles 2 inches in diameter.

In bowl, combine sugar, cinnamon, ginger and salt. Cut banana into small pieces; toss in spice mixture; save remaining spice mixture. Place a few chocolate pieces and banana pieces on bottom half of each dough circle. Fold top of each over to enclose filling. Seal edges; press down all around edges of dough with tines of fork. (If edges don’t seal firmly, paint edges of dough circles with water or egg white before folding in half.) Deep fry empanadas until golden brown. Drain on paper towels. Coat empanadas in remaining spice mixture; serve warm.

To finish and serve:

Dust plates with raspberry powder. Place cookie on each plate. Unmold custards by running paring knife around inside of custard cups and inverting them over cookies. Put fruit salsa and a warm empanada on each plate. Top custards with quenelles or scoops of coconut sorbet. Garnish with chocolate decorations; serve.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

1/3 C  Chopped Milk - Chocolate
1/3 C Praline Paste
1 3/4 C Feuilletine or Cornflakes - Crushed

In top of double boiler set over simmering water, combine chocolate and praline paste. Cook, stirring occasionally, until melted. Remove from heat.

Place Feuilletine in bowl, drizzle with chocolate mixture; toss until thoroughly coated. Roll mixture out between sheets of parchment paper until it is about 1/4-inch thick. Refrigerate until set. Using a 1 3/4-inch round cutter, cut out disks.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

1 C Heavy Cream
1/2 C Milk
1/4 C Sugar - Plus 1/3 C Sugar
1 1/2 C Coffee Beans
3 C Half-and-half
4 Large Eggs
1 1/4 C White Chocolate - Chopped

In saucepan, bring heavy cream, milk and 1/4 cup sugar to a boil. Pour into mixing bowl; add coffee beans. Cover bowl with plastic wrap; let sit for 45 minutes to infuse.

In separate saucepan, bring half-and-half to a boil. In medium bowl, whisk eggs with remaining 1/3 cup sugar until smooth. Whisking constantly, slowly pour hot half-and-half into eggs. Return mixture to saucepan; cook, stirring until it thickens enough to coat the back of a spoon. Pour into a mixing bowl; stir in white chocolate.

Pour cream and coffee bean mixture through a fine-mesh sieve to strain out coffee beans. Discard beans. Stir coffee-flavored cream mixture into white chocolate mixture. Pour entire mixture through fine-mesh sieve; refrigerate until chilled. Freeze according to manufacturer’s instructions for your ice-cream maker. Transfer ice cream to plastic container; freeze until ready to serve.

Chef’s note:

“Feuilletine” flakes are thin crushed wafer cookie flakes. You can substitute crushed cornflakes, or crush wafer rolls into small flakes.

By Jennifer Kopp, CEPC, Pastry Chef,
Chevy Chase Country Club, Chevy Chase, Md.,
A member of ACF Nation’s Capital Chefs Association

Serves 4

Milk chocolate crème:

1 sheet Platinum Gelatin
3/4 C  Milk
1/4 C  Heavy Cream
3 Large Egg Yolks
3 T Sugar
1/4 T Cinnamon
3/4 C Chopped Milk
Couverture Chocolate
1/4 t Brandy
1/4 t Vanilla Extract

Dark chocolate ganache:

1 C Heavy Cream
3/4 C Dark Couverture Chocolate - Chopped

Dark chocolate fritters:

2 Large Eggs
2 T Oil
1/2 C Milk
1 t Vanilla Extract
1/2 C Sugar
1 C All-purpose flour
1/4 C Almond Flour
1/4 C Cocoa Powder
1/2 t Baking Powder
Canola oil for frying
Confectioners’ Sugar - For Dusting

Finish and serve:

Melted Chocolate - For Painting (optional)
Chocolate Cake or Brownies - Cut into 1 x 2-inch rectangles
Marinated Raspberries
Raspberry Jellies -if desired
Croquant sticks - if desired

To make milk chocolate crème:

•Bloom gelatin in water; set aside. Meanwhile, bring milk and cream to boil. In a medium bowl, whisk together yolks, sugar and cinnamon. Whisking constantly, slowly pour hot milk mixture into yolks. Return egg mixture to saucepan; cook, stirring, until mixture thickens enough to coat back of a spoon.

•Place chocolate in small metal bowl. Pour hot milk mixture over chocolate; stir until smooth. While still warm, stir in gelatin. Cool mixture; stir in brandy and vanilla. Refrigerate until very firm.

To make dark chocolate ganache:

•Bring cream to boil in small saucepan. Place chocolate in bowl; pour in hot cream; stir until mixture is smooth, shiny and somewhat elastic. Cover bowl with plastic wrap, pressing down on wrap so it touches surface of ganache. Refrigerate until set.

•Scoop out teaspoon-sized balls of ganache; freeze. (You will have ganache left over; it can be served warm as an accompaniment to the dessert, or kept refrigerated for another use.)

To make dark chocolate fritters:

•In bowl, stir together eggs, oil, milk, vanilla and sugar. Sift flour, almond flour, cocoa and baking powder together in another bowl. Add dry ingredients to egg mixture; blend until smooth. Set batter aside for 15 minutes.

•In small, deep saucepan, heat oil to 350°F. Dip each frozen ball of dark chocolate ganache into batter; gently drop into oil. Fry until fritters float and are evenly browned. Drain on paper towels. Dust with confectioners’ sugar; serve warm.

To finish and serve:

•Paint rectangle of melted chocolate on each plate. Place scoops of white chocolate coffee ice cream on crunch disks; place one on each plate. Dip metal spoon in very hot water; roll quenelles of milk chocolate crème. Set one on top of each chocolate cake (or brownie) rectangle; place on plates. Place 3 raspberries next to cake. Add warm fritter to each plate. Garnish with raspberry jellies and croquant sticks; serve.

By Leticia Santana

10 Large Egg Yolks
12  Large Eggs
1/2 qt Lemon Juice
1 lb  12 oz Granulated Sugar
1 lb Unsalted Butter - soft

Place eggs & yolks in bain marie with sugar and whisk.
(Do not cook eggs. You want them to foam).

Add in juice while whisking.

When thickened let it sit for about 30 minutes,

Whisk in butter. Let sit for about ten minutes.

Remove from bain marie and place in #2 hotel pan.

Immediately cover with plastic wrap or lemon cream will form a skin.

Place in refrigerator overnight.

By Mariana Delgado Gambini
A member of the American Culinary Federation

Serves 4

Chiffon cake:

2 1/4 C  Cake flour
1 1/2 C  Sugar
1 T Baking Powder
1/2 T - Plus 1 Pinch Salt
1/2 C Vegetable Oil
7 Large Egg Yolks
3/4 C Orange Juice - Fresh
2 T Orange Zest - Freshly Grated
2 t Vanilla Extract
9 Large Egg Whites
1 t Cream of Tartar

Poached apples:

6 Medium Gala Apples - Cored from the bottom and peeled
1/2 Lemon
1/2 Gallon Apple Cider
1 C  Light-Brown Sugar - Packed
1 Cinnamon Stick
2 Whole Cloves

Vanilla mousse:

32 Oz  Milk
3 Vanilla Beans - Split
9 1/2 Oz Sugar
12 Oz Egg Yolks
24 Sheets Gelatin - Bloomed
53 Oz Heavy Cream

Finish and serve:

Thin layers of crispy phyllo
Short dough cookies
Small apples filled with vanilla mousse
Caramel sauce
Chocolate sauce
Chocolate garnishes and other garnishes of choice

To make chiffon cake:

•Preheat oven to 325°F. Sift flour, 3/4 cup of sugar, baking powder and 1/2 teaspoon salt into large bowl. In another bowl, whisk together oil, yolks, orange juice, zest and vanilla; whisk into flour mixture, whisking until batter is smooth.

•In bowl of an electric mixer, beat egg whites and a pinch of salt until foamy. Add cream of tartar; continue beating until whites hold stiff peaks. Gradually beat in the remaining 3/4 cup sugar, beating until mixture makes stiff, glossy peaks. Stir a third of whites into batter to lighten. Fold in remaining whites gently but thoroughly. Spoon batter into a 10-inch greased and floured cake pan. Bake in middle of oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Invert pan immediately onto a rack; let cake cool completely in pan upside down on rack.

To make poached apples:

•Put apples in a wide, heavy 5-quart pot; add lemon, cider, brown sugar, cinnamon and cloves. Cover; bring to a boil over medium heat (this will take 25 to 30 minutes). Remove from heat; cool apples in cider, covered. Finely dice apples before serving.

To make vanilla mousse:

•In a medium saucepan, heat milk, vanilla beans and half sugar until small bubbles form around edges of pan. In large bowl, beat yolks with remaining sugar. Whisking constantly, very slowly whisk hot milk into yolks. Pour mixture back into saucepan; cook over medium-low heat, stirring constantly with wooden spoon, until mixture thickens enough to coat back of spoon. Immediately remove from heat; strain into large bowl. Add bloomed gelatin; stir until dissolved. Place bowl over an ice bath; stir until cooled but not set. Whip cream to medium peaks; fold it into cooled custard.

To finish and serve:

•Cut out rectangles of chiffon cake; cover top of cake with diced poached apples. Place rectangle of crispy phyllo sheets on top of apples; cover top with dollops of vanilla mousse. Place another layer of phyllo on top. Place stack on each plate. Place cookie on each plate; top with an apple filled with mousse. Pipe sauces on plates; garnish as desired.

By Drew Garms, Executive Sous Chef,
Okalahoma City Golf and Country Club, Oklahoma City
A member of the American Culinary Federation

Serves 4

Pears:

4 T  Unsalted Butter - cold
2 Pears - Split & Cored
1/4 C Sugar
1/2 C Pear Brandy
A few drops of lemon juice
1 vanilla Bean - Split
4 1-inch cubes Saga blue cheese

Streusel:

2 T Sugar
2 T Almond flour
2 T All-purpose flour
1 T Oatmeal
A pinch of salt
2 T Unsalted Butter - Cold & diced

Finish and Serve:

8 oz. Baby Lettuce
Aged balsamic vinegar - to taste
Olive oil, to taste
Salt and freshly ground pepper - to taste

To make pears:

•In large skillet, melt 2 tablespoons of butter. Place pears in skillet cut-sides down; cook until caramelized on bottom. Add remaining butter and sugar to skillet; cook until sugar starts to brown. Turn pears over; add brandy, lemon juice and vanilla bean. Baste each pear with a liquid in pan. Continue cooking until pears begin to soften, but are still quite firm. Remove pears from skillet with a slotted spoon; place a cube of cheese in center of each; set aside.

•Continue cooking caramel in pan until it is thick enough to coat the back of a spoon. Set aside.

To make Streusel:

•Combine sugar, flour, oatmeal and salt in bowl of an electric mixer. Add butter; mix with paddle attachment until streusel is well mixed and holds together. (Do not over mix.)

Finish and serve:

•Preheat oven to 350°F. Cover tops of stuffed pears with streusel; Bake until streusel is golden brown and pear is soft.

•Toss lettuce with balsamic vinegar, olive oil, and salt and pepper. Arrange a handful of lettuce on each plate with a warm pear half. Drizzle plate with some pear caramel.

By Chef Don Schoenburg

8 stalks  Lemongrass - cleaned
4  8oz Grouper Filets -cleaned
2  Limes - juiced
1. Cut lemongrass stalks into thin circles and spread over the fish
2. Squeeze lime juice over fish
3. Turn fish over and repeat
4. Marinate for 15 minutes
5. Heat pan with olive oil
6. Sear fish to give nice color
7. Turn fish and place in 450 degree oven for 5 minutes till opaque
8. Do not overcook

Vegetable Stew:
1/4 C Olive Oil
1/4 C Red Onion - diced
1 C White Corn Kernels - Fresh
1 Large Green Bell Pepper - medium dice (to match size of corn)
1 lb Fresh Haricot Vert
1 C Coconut Milk
3 Large Tomatoes - peeled, seeded and diced
Salt & Pepper - to taste
1. Add oil to medium sauce pan over medium heat
2. Add onions and cook for 1 minute. Add kernels and cook for 30 sec.
3. Add bell pepper and 2 tbsp of coconut milk. Cook for 1 minute
4. Add haricot vert and the rest of the coconut milk. Cook for 1 minute
5. Season with salt and pepper
6. Stir in tomatoes and take off heat

1 Large Plantain - (brown)
2 T Olive Oil
1. Peel the plantain and cut on a bias
2. Heat oil in small sauté pan
3. Cook plantains till golden brown
4. Season with salt and pepper

12  Tarragon Flowers
1. Place stew in center of plate
2. Place fish on top
3. Garnish with plantains and tarragon flowers

By Chef Katie Averill

Although “healthy” and “spa” are words that don’t generally belong in a baking column, one bread recipe that continues to graduate from one of my recipe scrapbooks to the next is for Banana Rye Loaf. Who would ever put rye and banana together and expect good results? This savory bread will be a hit with a spa breakfast or in a bread basket with a light dinner as well. It’s low fat, but most importantly, it’s full of fiber
Banana Rye Loaf
1 C Warm Water

2 envelopes Active Dry Yeast - (NOT the same as instant yeast)
1/4 C Honey
1/4 C Unsalted Butter - softened
1 T Salt
3 C Rye Flour
2 1/2 C All-purpose Flour
2 C Banana - mashed

Sprinkle yeast over the water and let sit 10 minutes. Add honey, butter, rye flour, 1/2 C all purpose flour, and salt.

Mix with a dough hook on medium speed for two minutes. Alternately add the banana and the remaining all-purpose flour. Continue to knead for 10 minutes to make a soft dough.

Place in a greased bowl and cover with plastic. Let rise in a warm place until doubled in size. (Don’t rush the dough, if it hasn’t doubled it’s not ready).

Divide the dough in half and round each half into a ball. The goal is to have a smooth surface with creases on the bottom.

Place rounds on a parchment lined baking sheet, cover, and let double again. Make two slashes horizontally and two slashes vertically (like a tic-tac-toe board) across the top of the bread.

Bake at 350 degrees for approximately 35 minutes.  Check the bottom for a golden color.