Aspen Celebrity Cuisine

Aspen Celebrity Cuisine

A Gold-Medal Chef’s Simple Guide to Five-Star Cooking

by

Chef Jimmy Nadell

Founder of United States Chef Association

Aspen Celebrity Cuisine A Gold-Medal Chef’s Simple Guide to Five-Star Cooking

by

Chef Jimmy Nadell

Founder of United States Chef Association

Aspen Celebrity Cuisine

by Chef Jimmy Nadell

All rights reserved.

Copyright Š 2016 by Jimmy Nadell.

No part of this book may be reproduced in any written, electronic, recording, or photocopying form without written permission of the author, Jimmy Nadell, photographer Apachula Badoni Hursey, or the publisher, the United States Chefs Association.

Books may be purchased in quantity and/or special sales by contacting the publisher, the United States Chefs Association, P.O. Box 1922, Carbondale, CO 81623, Tel: 970-925-7400, USChefAssoc.com, or by email at info@uschefassoc.com Published by: United States Chefs Association, Carbondale, Colorado Graphic Design by: Ylice Golden, www.Ylice.me, Lakewood, Colorado Photography by: Apachula Badoni Hursey, ApachulaPhotography.com, Carbondale Colorado Editing by: Nicolette Toussaint, Carbondale, Colorado Cover Design by: Ylice Golden, Mountain and Valley, LLC Printed by: Creel Printing, CreelPrint.com, Las Vegas NV Nadell, Jimmy. Aspen Celebrity Cuisine Library of Congress Control Number: 2016961106 ISBN: 978-0-692-80758-3 OPM 10 9 8 7 6 5 4 3 2 1 Cooking Food Photography First Edition Printed in the United States

Dedicated to Liesalotti Heindl Nadell (1933—2014) Loving mother, mentor, cooking instructor, and inspiration.

Table of Contents Foreword Preface Acknowledgments Introduction Chapter 1 : Starters Hors D' Oeuvres Crispy Duck Confit Tacos Buffalo Cocktail Meatballs Sausage Lollipops Smoked Salmon Shrimp Tempura Shots Tuna Tartare Spaghetti Squash Pancakes Pesto Hummus Cakes Lump Crab Cocktail Appetizers Crab Cakes Salmon Galantine Caviar Chive Blinis Peruvian Style Ceviche Shrimp Cocktail Pan Seared Foie Gras Oyster Appetizers Fiery Wasabi Oysters Orgasmic Oysters Rockin’ Rocks Bacon & Corn Salsa Oysters Baked Oyster Chowder Barbecued Oysters Southern Fried Oysters Antipasti Candy Striped Beets Grilled Asparagus Sliced Cucumbers Tomato Salad Truffle Marinated Mushrooms Chapter 2 : Salads Beet Salad Baby Kale Salad Best Coleslaw Recipe Classic Caesar Salad Four-Pea Salad Power Bowl Salad Tricolored Cauliflower Salad Rainbow Carrot Salad Tuscan Caprese Chapter 3 : Soups & Stews Caviar Martini Atop Celeriac Vichyssoise Southern French Cassoulet

Classic Gumbo

8 10 12 15 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 32 33 34 34 34 35 37 37 37 37 37 39 40 41 41 42 43 44 45 46 48 49 50

San Francisco Cioppino Cinnamon-Pumpkin Bisque Shrimp and Asparagus Chowder Chapter 4 : Intermezzo Peach Bellini Honeydew-Ginger Gazpacho Pomegranate Gelée Champagne or Prosecco Super Easy Sorbetto Chapter 5 : Main Dishes Creating a Theme for Your Event Wines and Pairings Gnocchi Homemade Gnocchi Gnocchi Chicken Chèvre Gnocchi Penne all' Amatriciana Pasta Linguine Vongole Linguine con le Cozze Pasta Alla Marinara Penne Salsiccia e Funghi Penne Aglio e Olio Spaghetti Alla Bolognese Rigatoni con Burro e Parmigiano Spicy Meatballs Turkey Bolognese Pizza Pizza Dough Chèvre Pizza with Prosciutto Cauliflower Pizza Arugula & Fig Pizza Chanterelle Mushroom Pizza Quattro Stagione (Four Seasons) Pizza Portobello Pizza Pesto Pizza Smoked Salmon Pizza Poultry Roast Poussin Chicken Vesuvio Chicken Picatta Crispy Duckling Tuscan Turchetta Seafood Pan Seared Ahi Striped Bass Asian Chilean Sea Bass Sea Salt Red Snapper Ahi Tuna Salmon en Croûte Sriracha Salmon

51 52 53 55 55 55 56 57 60 60 62 63 64 65 66 67 68 70 71 72 73 74 75 76 77 78 79 80 80 81 82 83 84 85 87 88 90 93 94 95 96 97 98 99

Marinated Sea Scallops 100 Sea Scallops 101 Lobster & English Pea Risotto 102 Lobster Scampi 103 Shrimp with Sticky Rice 104 Shrimp and Butternut Squash Risotto 105 Meat (Beef, Game. Lamb & Pork) Whole Roasted Buffalo Tenderloin 106 Waygu Beef 107 Bistecca alla Fiorentina 108 Châteaubriand 109 Filet Mignon 110 Steak Au Poivre 111 Colorado Lamb Chops 112 Fig Glazed Pork Porterhouse 113 Chapter 6 : Desserts Tiramisu 115 Apple Cinnamon Crostata 116 Crème Brûlée 117 Cheesecake Cupcakes 118 Wild Berry Waffles 119 Easy Gelato 120 Ultimate Gelato 121 Semifreddo Trifle 123 Chapter 7 : Farm to Table Local, Fresh, Organic 125 Greek Yogurt 126 Ricotta 126 Sour Cream 126 Crème Fraîche 126 Cream Cheese 126 Mozzarella 127 Mascarpone 127 Butter 128 Chèvre 128 Hummus 129 Tapenade 129 Salsas Basil Pesto 130 Papaya Lime 130 Mango 130 Fresno Chili Mango 130 Tomato-Basil 131 Avocado Lime 131 Chapter 8 : Marinades and Sauces Marinades Asian/Miso

133 Fig 133 Garlic Thyme 133 Herb 133 Marinade for Scallops 133

Pomegranate 133 Sriracha 133 Jamaican Jerk 133 Classic Sauces Demi-glacé — Vegetable 134 Demi-glacé — Poultry 134 Demi-glacé — Veal Haute 134 Béchamel 135 Hollandaise 135 Fig Véloute 135 Châteaubriand 136 Béarnaise 136 Bordelaise 137 Bordelaise Port Wine 137 Carbonara 137 Cream Sauces Cream 138 Pesto Cream 138 Garlic Cream 139 Saffron Cream 139 Mornay 139 Alfredo 140 Vodka 140 Hot Sauces Barbecue 141 Osetra Caviar Crema3 142 Tomato Based Sauces Tuscan Tomato 143 Pizza 144 Bolognaise 144 Marinara 145 Cold Sauces Tzatziki 146 Remoulade 146 Smuggler’s Remoulade 146 Basic Aïoli 147 Chimichurri 147 Mango Ketchup 147 Thai Barbecue 148 Cocktail 148 Mignonettes for Oysters Champagne 149 Fancy 149 Dessert Sauces Raspberry 150 Ganache 151 Crème Anglaise 151 United States Chef Association 158 Chefs in the Hot Seat 159 Ordering Page 161 Apachula Badoni Hursey 162

Foreword

Dishes that are beautifully presented taste better — and it’s not every chef who masters the visual artistry that goes into world-class culinary creation.

My career has provided me the pleasure of traveling and dining out often, attending simple and prestigious events, company dinners and private dinner parties in some of the finest homes worldwide. For the past decade, I have had the pleasure of attending several dinner parties that Chef Jimmy catered in Los Angeles, Aspen, and Miami. I can tell you first-hand that his celebrity clientele reads like a who’s who list at a Hollywood awards show; people who have experienced the best life has to offer will choose Chef Jimmy.

The reason? Dining on Chef Jimmy’s creations provides a lifelong memorable experience, one that lingers long after the food disappears.

Michelle Boudreau, TV Personality MichelleBTV.com | starmmpr.com To dine with all of your senses is one of life’s finest experiences: hearing the action and laughter while you’re preparing a recipe, inhaling the aroma of the fine ingredients, the color and art of a wellcomposed dish, then finally savoring a taste that leaves you craving the next bite. That’s the Chef Jimmy experience.

While every cookbook contains list of ingredients and measurements, and usually some technique, few capture the artistry that goes into Chef Jimmy’s feasts. To master that kind of finesse, you have to be there — at the table, or better yet, at the chef’s elbow as he works his magic.

Have you ever wondered why the party always ends up in the kitchen? It’s where the fun, love and artistry of cooking is shared. In "Aspen Celebrity Cuisine”, Chef Jimmy shares not only his vast technique, he also shares his unparalleled artistry. This book not only gives you the step-bystep details for creating dining masterpieces, plus simplifications for home use, it’s also illustrated with lavish photos that let you stand at the chef’s elbow, seeing the artistry of his plating and presentation as though you were in a master class for aspiring chefs.

Recently, I attended a dinner party a private home in Miami where Chef Jimmy was in command of the dining delicacies for the evening. Starting with the caviar, the dinner was served with the most exquisite presentation I have ever seen.

Every detail offered a breathtaking view. The presentation included plating towers, flower You will be inspired! Even if you only master a and herb garnishes, artistic drizzles and flaming handful of the creations in these pages, you’re dessert. It was the work of a master culinarian. sure to delight your friends and family. It will be an experience they will talk about for years.

Bon Appetit!

8

Michelle Boudreau

After meeting him and collaborating on new menus, I realized that this new chef had a special talent, from his refined knowledge and use of food flavors to his signature style of balancing textures and colors with shapes and heights. He was full of energy, well-read and traveled. He enjoyed food history and he had studied and extensively researched edible products from around the world.

Here was a master culinarian! We immediately connected and felt a mutual rapport. We became a team, coordinating food-and-wine events with a harmony that still exists today.

Foreword

I remember when I first heard about Chef Jimmy.

I had just left my post at Windows on the World where I worked as Maître d’ for the Hudson River Suites and The Ballroom at New York’s One World Trade Center. I had been hired to develop a wine program for a landmark New Jersey Shore restaurant group where the buzz was circulating about their new Executive Chef Jimmy Nadell.

Chef Nadell had just arrived from a long tenure as the Executive Chef at the popular Caribou Club in Aspen, Colorado. He already had garnered national visibility while working with other luminous chefs who had made their mark in that playground of the rich and famous.

Rick Garced, President, United States Sommelier Association ussommelier.com In this book, Chef Nadell has written combined his own recipes and revisions of classic dishes, creating with new sensory concepts. Jimmy has also added uncomplicated variations for aspiring home cooks and young and less-experienced chefs wanting to hone their mastery of the culinary arts. I found his recipes intelligently written yet easy to follow.

Jimmy’s signature restaurant herb gardens, sustainable farm-to-table concepts, and his insistence on maximizing the use of local fresh fish, game and wildlife ingredients formed the core of his menus. He’s a master of sourcing highly-prized foods from around the world so he brought to his guests a vast experience of plants, flowers and foods, and it was also a pleasure to I encourage both aspiring food lovers and compliment his menus the a wide range of wines, professional chefs to add this book to their spirits, and other beverages. collections. I hope you will enjoy the culinary artistry in these pages and recreate these dishes Over the past 22 years, while working in different to share with your family and friends. parts of the country, we have traveled and met up to create events that incorporate many of the Cheers! dishes in this new book. When we chose wines Rick Garced together, seeking harmony and enjoyment, we always tasted and paired the food and drink by considering all of their components: temperatures, textures, length and complexity.

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Not long ago, I went to dinner at a famous restaurant in Chicago, and ordered a steak. Chicago, home of the stockyards, is famous for steaks, and I was going for the top of the line — a chateaubriand. That was the most disappointing $200 steak dinner I have ever seen. It was just plopped down on the plate with no skill, no artistry whatever! It lacked what chefs call "presentation”. So little effort was made at "plating” that, except for the fancy price tag, it could have been a blue plate special!

In this book, I share with you the recipes I have refined over the years while working as an executive chef in one of the world’s most visually stunning and socially dazzling communities, Aspen, Colorado. As most people know, Aspen is as famed for its skiing and music festivals as it is for its celebrities. Both Olympic skiers and world-class musicians require training to get to the top, and it’s no different with top culinarians.

I offer this cookbook as a resource to both newlyUnfortunately, the artistry that should be a part of minted young chefs aspiring to the ranks of the world culinary preparation is often overlooked. Thousands class, and to home cooks aspiring to becoming of aspiring young chefs graduate from culinary artists in their culinary endeavors. institutes with degrees, recipes and technique, but little to no skill in composing a plate or in preparing I have been both lucky and blessed in my choice of a career, and I want to share what I have a meal that engages all the senses. learned. As the founder of the United States Chef I began writing this cookbook because of my love Association (USCA), an organization that offers for food and the art of presentation. As Apachula online certification for culinarians. I gain enormous Badoni Hursey's photos in this book show, beautifully satisfaction from teaching. As a chef, I have been plated dishes not only make your mouth water, they taught by and inspired by others. I have won awards seduce you, luring the fork into your hand. and lived a life surrounded by outstanding people, much of it thanks to an incredible serendipity.

In 1986, I took a ski trip to Aspen and it forever altered the course of my life. While sitting and chatting on a ski lift, I was offered an executive sous chef position at a new, swanky, and exclusive restaurant called the Caribou Club. What luck! (Then again, luck has been sometimes defined as "when preparation meets opportunity.” I had come prepared.)

I had inherited my love for all things culinary from my parents, Frank and Liesa Nadell. Both were World War II immigrants who came to America after having survived famine and experienced the horrors of war.

Praying for their lives and holding hands with total strangers as bombs exploded around them gave them a focused appreciation for the fragility and preciousness of life. For them, simply having food on the table was something to be held in reverence.

Feeding others was a way to graciously embrace their own humanity and affirm others. Because of their devotion to well-prepared food and a sincere appreciation for people around them, they became successful restaurateurs, owning 17 restaurants.

I grew up in my parents’ professional kitchens, where the concept of cooking carefully prepared meals was a passionate communal rite. My parents were purposeful architects in molding both my values as a man and as a chef, and as I matured, I came to understand that cooking isn’t just about preparing food well, it’s an art form to be shared with others.

Moreover, it is a gift that should be wrapped up in the most elegant way possible. Beautifully plated dishes are truly gratifying for both the creator and the recipient.

delectable and unique than the last. With each passing day, the perfectionist in me pushed for more exceptional and superior dishes. I soon began to gain a reputation as a "celebrity chef”.

I cannot express how truly blessed I felt when notable personalities sought me out long after my tenure at the Caribou Club. Over the years, I have been fortunate enough to prepare private meals and to cater lavish parties for Robert DeNiro, Will Smith, Jon Bon Jovi, Kristie Brinkley, Donald Trump, Jimmy Buffet, Al Gore, Sean Combs, Bonnie Raitt, Michael Douglas, and other prominent politicians, dignitaries and royalty. And to think this wild ride of blessings all started because I happened to sit on the right ski lift one sunny afternoon!

I have learned to never stop exploring, and I have found that each culinary avenue leads to new and exciting opportunities to share my craft. Through this book, I hope to teach readers how gratifying cooking can be when you treat it as art and offer it as a tribute to others. Even simple dishes can suddenly take on new meaning when you prepare them in delightful and loving ways.

Whether you are cooking for your family or as a professional chef, I hope that this book will instill you with the desire to become a true culinarian.

May you serve each plate with a gracious regard for your diners. Remember, we all require sustenance everyday, and every new day provides a from-scratch opportunity to revel in the joy we bring to each other simply by sharing our meals. By embracing your own unique artistry and adding it to your well-prepared dishes, you can turn every meal into a moment of conscious regard and care for others. That’s what gives soul to the works of any master artist.

As a youngster pursuing my passion for cooking, I became a perfectionist, attending the finest culinary academy in Illinois. After graduation, I took that fateful ski trip and was fortunate enough to spend a year under the direction of Master Chef Jonathan Waxman, one of the pioneers of California cuisine. Eat well. Cook with passion. Be good to one another.

I honed my skills to the point where I was ready to take over Waxman’s position when he moved on to become an industry superstar.

Buon appetito!

Aspen’s star-studded Caribou Club dining room is a place where the clientele have refined palates and high expectations. To work there, you must be the best of the best. Nothing less is acceptable. As you can imagine, such an environment leads one to continuously strive to make each morsel more

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Acknowledgments

I would like to express my gratitude to those who helped me from the early years of my career at Medium Rare Steak House, The Bullmarket and the Port of Entry. Additionally, special thanks goes to those worked with me at the Smuggler Land Office, The Motherlode, LeCadeau, Syzygy, The Caribou Club, The Old Mill Inn, Trattoria Roma, Bistecca Toscana, Eat-Inq Management Operations and Bravo Fine Catering.

Many individuals greatly inspired and helped guide and define my culinary development, and I consider them the mentors of my career.

Those influential chefs are David Bertrand, Christophe Bonnegrace, David Burke, David Cruz, Charles Dale, Barclay Dodge, Hans Holtzfiend, Robert Irvine Susie Jimenez, Martin Koenig, Diego Silva Lehmann, Dena Marino, Nobu Matsuhisa, James Mozzio, Christian Paier, Elissa Robson, Marcus Samuelsson, Dr. Gerald Slater, Vincent Thilloy, Daniel Theme, Jacque Van Straden, Jonathan Waxman, Leda Brewer Wolk. and Stefano Zoppè.

Certain restaurateurs cannot go without mention, and they include Joe Amiel, Tim Cottrell, Todd Graves, Rob Ittner, Albert Robson, Louie Velasquez, Bryan Wachs, Geoffrey Whitney and Geoffrey Wolpert. Special thanks to my father and inspiration, Frank Nadell.

I would like to express special appreciation to my friends, clients, and mentors: Bill and Marie Wise, Pierre and Heidi Charalambides, Carolyn Powers, Michael and Lisa Holthouse, Phil and Kim Lopez, Barbi Benton, George Gradow, Mike and Aida Paulin, Peter and Shelly Thigpen, Don and Marianne Buchholz, Robert DeNiro, Michelle Boudreau, Jami Gertz, Christie Brinkley, Jon Bon Jovi, and Colorado Governor John Hickenlooper.

Naturally, I would be remiss if I didn't pay tribute to my all-time favorite clients who became my second parents and mentors over the years.

John and Kathleen Buck have always helped and guided me to be the best man I could possibly be. They taught me to always surround myself with the best and most talented people possible. The Bucks have inspired me to keep pushing and never give up. For their persistence, I offer my deepest gratitude.

Acknowledgments

The book is the culmination of what I learned from my family, other chefs, restaurateurs, clients and friends from my many years as a culinary artist. First and foremost, my appreciation for my parents is most profound.

Frank and Liesa Nadell gave me the skills to succeed, and instilled my reverence for wellmade food. They raised me well and made sure I received an exceptional education at Joliet Junior College's School of Culinary Arts.

Also, I must express my appreciation to those who worked with me to create this cookbook.

Without the photography of Apachula Badoni Hursey of Apachula Photography, this book would not have been possible. The beauty I saw in the photos she took of my food made me realize that I could not only create a cookbook, but that the images would share the artistry and craft of cooking in an extraordinary way.

Ylice Golden's creative eye pulled my vision for this book together, and this is my nod to her graphic design work. Thanks to Justin Teenor and Tricia Lemoine Caruso for their careful reading of the manuscript, and to Nicolette Toussaint for her exceptional skills as an editor and project manager. Also, I would like to thank Michael Vidal of Creel Print for his guidance through getting this printed.

You cannot have fantastic food without great Last and not least: I beg forgiveness of all wine, so I would be sorry if I didn’t mention those who have been with me over the years Sommeliers Rick Garced, Krystal Kenny, and whose names I have failed to mention.

Johnny Ivanaco, and my “tremendous" friend Oliver Jaderko.

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I decided to write this book to help other food lovers There were times in my chef career when I would who would love to make beautiful presentations spend months designing one presentation! without years of culinary arts training.

Everything had to be perfect, from the bright, brilliantly-fresh colors, the perfect sauce flavor Many of my recipes have easy step-by-step simple and consistency to the food’s placement and to follow methods. In addition, most recipes will exactly how an herb garnish would be placed on offer a "home chef” alternative with easy-to- the dish. Then I would spend weeks training my prepare recipe variations. Whichever you follow, staff how to duplicate my dish; they were going to make sure that you also study the gorgeous photos be doing it thousands of times each week! that accompany the cooking directions. For every recipe, my final instruction is the same — make it Deep down inside, chefs are true artists. Instead as delicious to the eye as it is to the palette. of expressing ourselves on canvas or paper, we display our art with foods on plates. We get I believe that all accomplished chefs at some excited when we create a masterful meal, yes we point would like to write a cookbook, and there get adrenalized! We’re artistes, whether you this must be hundreds on the shelves of the nation’s artist as "chef" a "culinarian” or a "culinary artist.” bookshelves. But I actually do think that this one offers something unique, that there's good reason Are you confused yet? for one more cookbook.

Wikipedia says that, "A chef is a person who is Culinary arts, the art of cooking, the art of flavors, a highly trained, skilled professional cook who the art of creating an artistically designed abstract is proficient in all aspects of food preparation of food presentation, this is what this book about. a particular cuisine. The word "chef" is derived We need a Master Class in Culinary Arts, because (and shortened) from the term chef de cuisine. the "Art” in culinary arts is often missing from The director or head of a kitchen. Chefs can fine food and its presentations. The art of food receive both formal training from an institution, as preparation, plate design, appetite-enhancing well as serving time as an apprentice under an colors, vertical stacking, stuffing, swirling, pouring, experienced chef.” blending, pounding, emulsions all has to be taken into consideration.

I hope that you will enjoy this cookbook of my personal favorite recipes which I have collected over two decades of cheffing.

Chef Jimmy Nadell

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Introduction

15

Chapter 1 : Starters Hors D' Oeuvres Crispy Duck Confit Tacos Buffalo Cocktail Meatballs Sausage Lollipops Smoked Salmon Shrimp Tempura Shots Tuna Tartare Spaghetti Squash Pancakes Pesto Hummus Cakes Lump Crab Cocktail Appetizers Crab Cakes Salmon Galantine Caviar Chive Blinis Peruvian Style Ceviche Shrimp Cocktail Pan Seared Foie Gras

16

17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Oyster Appetizers Fiery Wasabi Oysters Orgasmic Oysters Rockin’ Rocks Bacon & Corn Salsa Oysters Baked Oyster Chowder Barbecued Oysters Southern Fried OystersÂ

32 32 33 34 34 34 35

Antipasti Candy Striped Beets Grilled Asparagus Sliced Cucumbers Tomato Salad Truffle Marinated Mushrooms

37 37 37 37 37

With Fresno Chili Mango Salsa Yield: 20 Servings

Duck Confit is typically duck, goose or chicken which has been salt cured and then slow roasted in its own natural juices. This Old-World process is a way of preserving meats without refrigeration and dates back hundreds of years. Duck Confit may be purchased either fresh, canned, or frozen.

Hors D' Oeuvres

Crispy Duck Confit Tacos

INGREDIENTS • 4 each precooked duck confit leg quarters — skinned, boned, and chopped 1/8" pieces • 1 tablespoon extra virgin olive oil • Dash of sea salt and freshly-ground black pepper • 1 bag tortilla taco shells • 1 bunch fresh cilantro

METHOD 1. Heat a heavy pan, sauté confit pieces in hot olive oil until crispy 2. Season with sea salt and pepper 3. Scoop into tortilla shells, top with Fresno Chili Mango Salsa, page 130 4. Garnish with a sprig of cilantro VARIATIONS • Substitute seasoned ground beef or seasoned ground turkey for duck

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Buffalo Cocktail Meatballs Yield: 30 Meatballs

INGREDIENTS • 8 Ounces ground buffalo or bison • 8 Ounces ground pork • 3 Eggs (whole) • 1 Cup bread crumbs, Italian • 2 Tablespoons Herbs de Provence — thyme, savory, oregano, rosemary, marjoram • 1 Yellow onion (small, finely diced) • 4 Cloves garlic, chopped fine • 1 Teaspoon crushed red pepper flakes • 2 Tablespoons grated Parmigiano-Reggiano • ½ Cup white wine • 1 Tablespoon sea salt • 1 Tablespoon freshly-ground black pepper • ¼ Cup extra virgin olive oil for sautéing METHOD 1. Sauté onions and garlic lightly in oil, then deglaze with white wine 2. Combine pork and buffalo in a large mixing bowl with garlic and onions 3. Add remaining ingredients, mix well 4. Roll into 1-ounce balls 5. Bake on sheet pan at 350° F for 10 minutes 6. Pan sauté in extra virgin olive oil until crispy 7. Drizzle lightly with your favorite sauce and serve

CLASSIC ACCOMPANIMENTS

• BBQ sauce, Swedish meatball sauce, Asianstyle BBQ sauce, ketchup for the kids VARIATIONS • Substitute beef for bison • For children, eliminate red pepper flakes

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Sausage Lollipops

Pigs 'n Blanket With Wholegrain Mustard Sauce Yield: 12 Servings

INGREDIENTS • Smoked Andouille sausage • 1½ Sheet puff pastry dough — ready-made • 3 Egg yolks • 1 Cup mayonnaise • 1 Tablespoon wholegrain mustard • 1 Tablespoon Dijon mustard • Dash sea salt and freshly-ground black pepper • Wooden skewers

VARIATION • Use Polish sausage, kielbasa or other favorite sausage instead of Andouille

METHOD 1. Roll puff pastry with a rolling pin to make a strip 5 times the width of the sausage link 2. Wrap sausage one time around 3. Brush with egg yolks 4. Bake at 375° F for 10 minutes 5. Cool, slice in ½" circles and skewer on picks 6. Mix mayonnaise, mustard, and seasonings, and serve on the side

PRESENTATION We took a simple cutting board and drilled holes so that these "sausage lollipops" would stand up to attention

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Smoked Salmon

on Chive Blini with Crème Fraîche Yield: 20

INGREDIENTS • ½ Pound sliced smoked salmon • 1 Cup crème fraîche, page 126 • 2 Cups pancake mix (prepared as directed) • ½ Cup chopped chives or scallions • 1 Ounce black caviar • 2 Tablespoons extra virgin olive oil

METHOD 1. Mix the pancake mix. It should be slightly thicker than for pancakes 2. Add chopped chives 3. Cook silver-dollar size blini on an electric skillet or non-stick pan with olive oil 4. Top blini with a dollop of crème fraîche and smoked salmon 5. Garnish with a dollop of your favorite caviar VARIATION — Sour cream or cream cheese may be substituted for creme fraîche

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Shrimp Tempura Shots

with Apricot-Ginger Horseradish Dip Makes 24 shots

INGREDIENTS • 24 Medium shrimp (26-30 count) raw, peeled and deveined • 2 Quarts canola or peanut frying oil • 3 Cups all-purpose flour • 1 Tablespoon paprika • 1 Tablespoon garlic (granulated) • 1 Tablespoon onion powder • 1½ Cups seltzer water • 1 Teaspoon dry ginger • 1 Teaspoon baking powder • 1 Teaspoon sea salt and black pepper • 4 Eggs (whole), separate yolks and whites

METHOD 1. To make the batter, combine flour, seasonings, baking powder, egg yolks and seltzer water 2. Whip egg whites to stiff peaks; fold into batter 3. Skewer shrimp straight on end of skewer 4. Dip shrimp skewer in batter and fry in 325° F oil until batter becomes crispy 5. Mix apricot jam, prepared horseradish, ginger and water until smooth 6. Fill shot glasses ½" with apricot jam sauce and then add shrimp skewer to glass

INGREDIENTS — SAUCE • Two 4-ounce jars of apricot jam • 2 Tablespoons prepared horseradish • 1 Teaspoon ginger, peeled and diced • 2 Tablespoons water

VARIATIONS • May substitute lobster, chicken or turkey • Cooked vegetables: green beans, asparagus and carrots • Fry items ahead of time; reheat prior to serving • Raw vegetable: mushrooms, onion rings and broccoli (these won’t fit in shot glasses)

EQUIPMENT • 10” bamboo skewers • 24 3-Ounce, tall shot glasses

PRESENTATION — May be served without shot glasses. Arrange skewers around a dipping bowl in a sunburst pattern

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Tuna Tartare

on Rice Crackers Recipe Yield: 20 Servings

INGREDIENTS • ½ Pound of tuna (finely diced) — best quality • 2 Tablespoons Thai sweet red chili sauce • 1 Box of unflavored rice crackers with sea salt • ½ Cup of wasabi aïol, page 147 METHOD 1. Mix diced tuna with the Thai sweet chili sauce 2. Place on rice crackers 3. Top each with a dollop of wasabi aïoli 4. Garnish with ginger-infused caviar

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CHEF NOTES • I don't like using soy sauce because it will discolor raw tuna so it doesn't look fresh • Most gourmet markets will sell pre-made wasabi aïoli (Aïoli is a garlic mayonnaise from Provence in Southern France) • Sriracha mayonnaise may be substituted for aïoli • If ginger caviar is hard to find, you can omit it

Spaghetti Squash Pancakes Yield: 4 Servings

INGREDIENTS • 1 Medium spaghetti squash, cut in half lengthwise, seeds removed • Sea salt and freshly-ground black pepper • 2 Eggs • 1 Cup white rice flour • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper • 2 Tablespoons extra virgin olive oil for sautéing • 4 Ounces homemade sour cream, page 126 • 8 Ounces of your favorite smoked salmon • Parsley for garnish

METHOD 1. Season squash halves with sea salt and freshlyground black pepper 2. Place in casserole dish with 1" of water, covered in foil and bake at 325° F for 1½ hours 3. Allow to cool, remove squash by using a fork to pull out in "spaghetti strings” 4. Mix with eggs, flour, salt and pepper, and shape into golf ball-sized balls 5. Preheat sauté pan or griddle, season with olive oil and press balls into pancakes 6. Brown both sides and serve 7. Garnish with 2-ounce servings of smoked salmon and sour cream

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Pesto Hummus Cakes

Topped with Crème Fraîche and Smoked Salmon Yield: 12 2-Ounce Cakes

INGREDIENTS • 6 Ounces hummus (plain), page 129 • 2 Ounces basil pesto, page 130 • 2 Egg yolks • 2 Tablespoons extra virgin olive oil (for sautéing) • 1 Cup white rice flour • Sea salt • Dash of freshly-ground black pepper • Crème fraîche, page 126 • 1 Pound smoked salmon (cold-smoked and sliced is preferred)

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METHOD 1. Mix all ingredients except crème fraîche and smoked salmon, form into golf-sized balls 2. Heat sauté pan with olive oil 3. Press balls into pancakes, brown and repeat 4. Top with crème fraîche and smoked salmon

VARIATIONS • Mix fresh dill weed into the cakes • Substitute sour cream instead of crème fraîche • Top with your favorite caviar • Top patties with lemon zest or fresh-squeezed lemon juice

Appetizers

Lump Crab Cocktail

With a Citrus Emulsion, Caviar, and Live Fish Yield: 4 Servings

INGREDIENTS — CRAB SALAD • 8 Ounces jumbo lump white crab meat • ½ Cup mayonnaise • Zest of 1 lime, chopped fine • ½ Cup celery, chopped fine • Dash sea salt and white pepper • 1 Ounce of your favorite caviar INGREDIENTS — EMULSION • 3 Egg yolks • ½ Cup extra virgin olive oil • Dash saffron — smashed between fingers • 1 Teaspoon lemon-lime zest • 1 Tablespoon fresh-squeezed lemon juice • Dash each of sea salt and white pepper VARIATION — You can substitute mayonnaise flavored with the emulsion ingredients for the emulsion itself

SERVING SUPPLIES • 4 Double-glass martini glasses • 4 Live fish (goldfish or Siamese fighting fish) METHOD 1. Drain crab meat 2. Mix crab, mayonnaise, lime zest, celery stalk, caviar, and spices 3. Refrigerate 4. Whip egg yolks until double in volume 5. Slowly whisk-in olive oil a couple drops at a time until emulsified 6. Add rest of ingredients 7. Place fish and water into 4 martini glass bottoms 8. Spoon crab cocktail into 4 martini glasses 9. Top with emulsion mixture 10. Stack cocktail glass over top of fish glass 11. Retain fish as pets 25

Crab Cakes

with Osetra Caviar Crema Yield: 8 3-Ounce Cakes

INGREDIENTS • 1 Pound jumbo lump crab meat — drained • 4 Ounces mayonnaise • Zest of 2 limes — chopped fine • 4 Ounces panko breadcrumbs — finely blended • 1 Tablespoon kosher salt • 1 Teaspoon freshly-ground pepper • 3 Ounces additional panko breadcrumbs — fine • Osetra Caviar Crema, page 142

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METHOD 1. Combine crab meat, mayonnaise, lime zest, salt, pepper and panko breadcrumbs 2. Form 8 3-ounce cakes 3. Heat olive oil in a heavy skillet 4. Roll cakes in panko bread crumbs 5. Sauté crab cakes until golden brown 6. Serve atop caviar sauce CHEF NOTE — Photo shows accent of roasted red pepper puree. You can make this by roasting the pepper and then putting it into the blender

Salmon Galantine with Citrus Emulsion Yield: 8 Servings

INGREDIENTS — GALANTINE • 8 Ounces center-cut Norwegian salmon • 3 Sheets of nori • Dash of kosher salt and white pepper INGREDIENTS — CITRUS EMULSION • Zest of 1 lemon and juice of 1 lime • 1 Cup basic aïoli, page 147 (or mayonnaise) • 2 Scallions, finely chopped • Dash of kosher salt and white pepper EQUIPMENT • Vacuum-packing machine with plastic bags • Sous-vide machine • Large water vessel — 2 gallon capacity

METHOD 1. Cut salmon into logs 2 inches tall and 1-inch wide 2. Wrap each log as tightly as possible in a cut-tosize, fitted Nori sushi wrap 3. Vacuum pack snuggly and double-seal all openings to prevent water leakage 4. Submerge in sous-vide cooker with water temperature at 125° F. Cook for 2 hours 5. For emulsion, combine lemon zest, lime zest, lime juice, aïoli, scallions, and spices in a mixing bowl and blend until smooth 6. Slice and serve logs, topping with aïoli sauce CHEF NOTES • A sous-vide cooker uses circulating hot water to heat food evenly and prevent overcooking; you can buy one online

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Caviar Chive Blinis Yield: 24 Caviar Blinis

INGREDIENTS • 2 Cups dry pancake mix • ½ Cup scallion "greens”, chopped fine • 2 Cups of crème fraîche, page 126 • 2 Ounces Osetra caviar • Raspberry sauce, page 150 • 8 Quail eggs (optional)

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METHOD 1. Follow pancake directions, mix to the consistency of thick pancake batter 2. Add chopped scallions to the batter 3. With a non-stick griddle, make silver-dollar size blinis/pancakes 4. Top with a dollop of crème fraîche and caviar 5. Garnish with organic greens, scallions, parsley, sunny-side-up quail egg and raspberry sauce

Peruvian Style Ceviche Yield: 12 Servings

INGREDIENTS • ½ Pound fresh white conch — cleaned • ½ Pound fresh octopus tentacles (raw) — see recipe and preparation method at right • ½ Pound medium-size raw shrimp — cleaned, deveined and cut into halves length-wise • 3 Gallons court bouillon (bay leaf, 2 chopped lemons, 2 cups dry white wine, 3 gallons water) • 1 red onion — shaved thinly • 3 Tablespoons fresh cilantro leaves • 2 Tablespoons Amarillo chili — diced, seedless • 1 Tablespoon red Fresno chili — diced, seedless • 1 Cup sweet potato — skinned, boiled and diced • 12 Wedges cooked sweet corn on ¼ cobs • Juice of 8 limes • Juice of 2 lemons • ½ Cup extra virgin olive oil • Zest of 4 limes and 2 lemons, chopped fine • Tortilla chips • Plantains — fried crisp • Sea salt and freshly-ground pepper • 1 Bunch cilantro for garnish

METHOD Octopus, Conch and Shrimp Preparation 1. Slowly temper whole, cleaned octopus tentacles and the conch into simmering court bouillon for 3 seconds and remove (don't include shrimp) 2. Repeat 3 more times, dipping the octopus tentacles and conch into the hot liquid for 3 seconds each time 3. Add the whole octopus tentacles and conch back into liquid and allow entire mixture to simmer for 2 hours 4. Remove from liquid, cut conch and octopus into bite-sized pieces and refrigerate at least 1 hour 5. Once chilled, marinate the octopus, conch and raw, veined shrimp (cut into halves length-wise) in the combined juice of 2 lemons and 8 limes in refrigerator for 1 hour 6. In a large bowl add shrimp, conch, octopus (cooked and marinated – see above), lemonlime zest, cilantro, red onions, Amarillo chili, Fresno chili, lime juice and olive oil 7. Season with sea salt and freshly-ground pepper 8. Refrigerate 30 minutes 9. Portion into a double-wall glass ice bowl 10. Garnish on top with sweet potato, sweet corn and fresh cilantro leaves 11. Serve on the side: warm tortilla chips

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Shrimp Cocktail with Live Fish

Yield: 4 Servings INGREDIENTS • 20 Pre-cooked, 16-20 count, tail on shrimp • 12 Ounces of remoulade sauce, page 146 EQUIPMENT • 2 sets of martini glasses that will nest • 4 Live betta fish

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METHOD 1. Spoon remoulade sauce into the top glass 2. Stack glasses 3. Arrange shrimp 4. Keep fish as pets VARIATIONS — Use goldfish or guppies

Pan Seared Foie Gras

With a Port Wine Blackberry Sauce Yield: 2 Servings

Foie Gras has been a very controversial dish, banned in California, Chicago and much of Europe. However, you need not give it up or have an heart attack of guilt. What has been banned more recently is the traditional force-feeding method of producing foie gras, and farms have now found more humane ways of feeding. See my note below.

INGREDIENTS • Two 4-ounce slices Hudson Valley foie gras • Waffle mix • 2 Tablespoons wild berry jam or jelly • Spray non-stick oil • Mache (lamb's lettuce) for garnish • Fresh raspberries for garnish • 1 Dozen fresh blackberries • 2 Cups of port wine • 1 Cup granulated sugar • 2 Cups veal demi-glacé • Sea salt and freshly-ground pepper

METHOD 1. Mix waffle mix according to recipe on box, swirl in wild berry jam just prior to cooking 2. Spray non-stick oil onto waffle pan and heat 3. Using a 2-ounce ladle, pour waffle mix onto pan, cook as normal waffles 4. Heat heavy pan or cast iron skillet until it begins to slightly smoke 5. Score foie gras 15% through with a knife in a cross-cut pattern 6. Season scored foie gras with salt and pepper 7. Place in hot pan, seasoned side down first, cook to dark brown, flip and finish cooking 8. Remove foie gras from pan, drain grease 9. For sauce, add sugar to hot pan, allow to caramelize until dark brown, add port wine 10. Reduce 30 seconds and add veal demi-glacé 11. Place cooked foie gras on top of waffle, add blackberries to sauce, spoon sauce over top 12. Garnish with fresh raspberries and Mache CHEF NOTE — After my recent meetings with the management at Hudson Valley Foie Gras farms in New York, I determined that their policies of feeding the farmed ducks are drastically more humane than in past years. Foie Gras ducks are no longer forcefed. Instead, they are supplied an abundant amount of food which is then consumed at will. This allows for a more humane process for the ducks. Just as with your dog, if you keep throwing him steaks, he also will consume massive amounts

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Oyster Appetizers 32

Fiery Wasabi Oysters Yield: 4 Servings of 6 Oysters

INGREDIENTS • 2 Dozen oysters, shucked • 1 Cup mayonnaise • 2 Tablespoons yellow onion, finely diced • 2 Tablespoons wasabi paste • 2 Tablespoons celery stalk, chopped fine • 2 Tablespoons scallions, sliced thin • 2 Tablespoons wasabi peas, chopped METHOD 1. Mix mayonnaise, onion, wasabi paste, celery stalk, and scallions 2. Place a dollop atop each chilled oyster 3. Garnish with the chopped wasabi peas

Orgasmic Oysters

Yield: 4 Servings of 6 Oysters INGREDIENTS • 2 Dozen oysters, shucked • 1 Cup mayonnaise • 2 Tablespoons yellow onion, fine diced • 2 Tablespoons scallion greens, thinly sliced • 2 Tablespoons cucumber, chopped fine, no seeds or skin • 2 Tablespoons Sriracha hot sauce • Juice of 1 lime • Zest of 1 lime, chopped fine METHOD 1. Mix mayonnaise, onion, scallion, cucumber, hot sauce, lime juice, and lime zest 2. Place a dollop atop each chilled oyster 3. Serve chilled

Rockin’ Rocks

Oysters Rockefeller Yield: 24 Oysters

Here’s a classic blast-from-the-past recipe. It is still as popular today as the day it was introduced in 1899, by Antoine’s restaurant in New Orleans. It was the creation of the owner’s son, Jules Alciatore.

I can very much relate to this, as I am the son of a restaurateur, as well. This recipe was originally made with watercress, then later changed to spinach by other chefs. This is my take on Antoine’s classic, Oysters Rockefeller.

INGREDIENTS • 24 Medium oysters, shucked • 1 Pound baby spinach, stems removed, sliced into ½“ strips • 4 Ounces fresh basil, stems removed • 2 Tablespoons fresh garlic chopped • 1 Bulb fresh fennel, sliced thin and chopped • 1 Medium yellow onion, sliced thin and diced • 1 Pounds apple-wood smoked bacon, crispy and sliced julienne • ½ Cup grated Parmigiano-Reggiano • 2 Tablespoons extra virgin olive oil • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper

METHOD 1. Sauté onions, fennel and garlic in olive oil until they are translucent 2. Add spinach, sauté until wilted, add basil 3. Add cooked crispy apple-bacon 4. Season with Parmigiano-Reggiano, salt, pepper 5. Chill until ready to assemble 6. Top oysters with spinach bacon mixture 7. Bake at 350° F for 5 minutes in convection oven or 7 minutes in a conventional oven VARIATIONS • Top with Hollandaise, page 135 • Top a Béchamel sauce, page 135 • Sprinkle with buttered garlic bread crumbs and blow torch until golden brown

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Bacon & Corn Salsa Oysters

Barbecued Oysters

INGREDIENTS • 2 Dozen oysters • 1 Pound of bacon, sliced thin • 2 Tablespoons yellow onion, medium diced • 2 Tablespoons sweet corn off the cob • 1 Tablespoon scallions, sliced thin • 1 Tablespoon garlic, chopped fine • Dash sea salt and freshly-ground black pepper

INGREDIENTS • 2 Dozen oysters • 2 Cups BBQ sauce, page 141 • 4 Tablespoons Sriracha hot sauce • 2 Tablespoons brown sugar • Dash Worcestershire sauce • Dash Tabasco sauce • 1 Cup cooked crispy bacon, julienned

METHOD 1. Cook bacon until crispy, drain the excess oil 2. Add onions, sauté until translucent 3. Add sweet corn kernels 4. Finish with scallions and season 5. Serve cold oysters with bacon-corn salsa

METHOD 1. Mix BBQ sauce, Sriracha, brown sugar, Worcestershire and Tabasco 2. Shuck oysters and place on grill until they open and then top with sauce 3. Heat until sauce starts to bubble 4. Garnish the top with warm crispy bacon

Baked Oyster Chowder INGREDIENTS • 2 Dozen oysters, shucked and washed • 1 Quart of your favorite clam chowder soup • 2 Cups bacon, sliced julienne • 1 Cup sweet corn kernels, lightly steamed • ½ Cup chopped parsley

Oysters Étouffée

INGREDIENTS • 3 Dozen oysters • 1 Green bell pepper, diced, seeds removed • 1 Red bell pepper, diced, seeds removed • 1 Yellow onion, diced • 1 Tablespoon fresh garlic METHOD • 1 Pint clam broth 1. Top oysters with clam chowder soup • ¼ Stick butter 2. Garnish the top with bacon, sweet corn and • ½ Cup flour chopped parsley • 2 Tablespoons Cajun seasoning 3. Bake at 350° F for 5 minutes in a convection • 3 Dozen oysters oven (7 in conventional oven) and serve • 1 Cup sliced scallions • 6 Cups rice pilaf

Cajun Dirty Oysters INGREDIENTS • 2 Dozen oysters, shucked • 1 Cup sour cream • 2 Tablespoons red onion, fine diced • 2 Tablespoons scallions, thinly sliced greens only METHOD 1. Mix sour cream, onion, and scallion 2. Place a dollop atop each chilled oyster 3. Serve with warm French bread 34

METHOD 1. Make a roux with butter and flour 2. Add clam broth and whisk until lumps are gone 3. Add peppers, onions, garlic, and Cajun seasoning 4. Simmer for 5 minutes 5. Heat oysters for 2-3 minutes in a 350o oven 6. Place oysters in shells on top of the rice 7. Smoother with étouffée sauce 8. Garnish with sliced scallions

Southern Fried Oysters Yield: 24 Oysters

INGREDIENTS • 2 Dozen large shucked oysters • 2 Cups buttermilk • 4 Cups all-purpose flour • 1 Teaspoon granulated garlic • 1 Teaspoon onion powder • 1 Teaspoon paprika • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper • 1 Quart canola oil for frying

METHOD 1. Marinate shucked oysters in chilled buttermilk for 2 hours 2. Place 2 cups of flour in a bowl 3. Remove oysters from buttermilk; toss in flour 4. Dip oysters back into buttermilk until coated 5. Mix 2 cups of flour, granulated garlic, onion powder, paprika, sea salt, and black pepper 6. Remove oysters from the buttermilk and toss in seasoned flour 7. Heat canola oil to 350° F 8. Fry 6 oysters at a time until golden brown (about 2 minutes) and serve immediately

Antipasti Antipasto: "To Be Served Before The Meal�

Candy Striped Beets and Sweet Onions

INGREDIENTS • 1 Dozen striped beets, peeled • 1 Medium sweet onion, sliced thin • 3 Tablespoons extra virgin olive oil • 2 Tablespoons white balsamic vinegar • 1 Tablespoons chopped parsley • 1 Tablespoons sugar • 1 Teaspoon sea salt • ½ Teaspoons black pepper

Sliced Cucumbers with Shredded Carrots

INGREDIENTS • 4 English cucumbers, peeled and sliced • 1 Large carrot, shredded • 3 Tablespoons extra virgin olive oil • 2 Tablespoons red wine vinegar • 1 Teaspoon sea salt • Freshly-ground pepper to taste METHOD Mix all ingredients and serve

METHOD 1. Quarter beets and boil 15 minutes Tomato Salad 2. Chill in ice water bath with Basil and Pecorino 3. Mix olive oil, balsamic vinegar, parsley, sugar, salt, pepper in a bowl INGREDIENTS 4. Add beets and sweet onions • 10 Medium room-temperature tomatoes 5. Toss and serve • 2 Cups shredded fresh basil leaves • ½ Cup extra virgin olive oil Grilled Asparagus • 1 Teaspoon sea salt with Lemon and Roasted Red Peppers • 1 Teaspoon black pepper • Pecorino romano cheese, for garnish INGREDIENTS • 1 Large bunch of asparagus (15-20 stalks) METHOD • 2 Red bell peppers 1. Mix all ingredients, except pecorino, and plate • 3 Tablespoons extra virgin olive oil 2. Finish by shaving pecorino romano using a • Salt and freshly-ground pepper to taste vegetable peeler • 1 Lemon METHOD 1. Season asparagus by drizzling with olive oil and tossing with sea salt and freshly-ground pepper 2. Grate rind of lemon; squeeze juice and set aside 3. Grill asparagus spears lightly 4. Roast peppers on open flame or in oven on broil 5. Peel, skin, and slice peppers into strips 6. Season roasted peppers with olive oil, sea salt, and pepper 7. Drape roasted peppers over asparagus. Drizzle with 1 tablespoon lemon juice and garnish with lemon rind if desired 8. Plate and serve

Truffle Marinated Mushrooms

INGREDIENTS • 24 medium button mushrooms, cleaned • 3 Tablespoons extra virgin olive oil • 2 cloves garlic chopped • 2 Tablespoons white truffle oil • 1 Teaspoon salt • 1 Teaspoon black pepper METHOD • Boil mushrooms in salted water for 2 minutes • Sauté mushrooms in olive oil until golden brown • Add garlic for 30 seconds and from heat • Mix with white truffle oil, salt and pepper • Serve warm or cold

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Chapter 2 : Salads Beet Salad Baby Kale Salad Best Coleslaw Recipe Classic Caesar Salad Four-Pea Salad Power Bowl Salad Tricolored Cauliflower Salad Rainbow Carrot Salad Tuscan Caprese

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Beet Salad

with Gorgonzola and Basil Yield: 6 Servings

INGREDIENTS • 1 Bunch organic purple beets • 1 Bunch organic yellow beets • 1 Bunch red candy-striped beets • 1 Cup Italian Gorgonzola crumbles • 1 Cup basil, chiffonade • 3 Tablespoons extra virgin olive oil • 1½ Tablespoons sweet cider vinegar • 1 Tablespoon sugar • Pinch sea salt and white pepper

METHOD 1. Peel beets and cut into wedges 2. Boil beets for 10 minutes in boiling water using separate pots for each color 3. Refrigerate, keep colors separate to avoid bleed 4. Toss chilled beets together in vinaigrette and add your selected garnish 5. Plate, and top with basil and Gorgonzola

OPTIONAL GARNISHES • Julienne of radicchio • Scallions — sliced thin • Parsley, chopped • Organic edible orchids

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Baby Kale Salad

with Almonds, Mango, Blueberries & Strawberries Yield: 4 Servings

It's the 21st century and culinary technology is moving at a supersonic pace. As chefs, we can no longer think only about flavor and presentation but must now include nutritional aspects as well. When I was working as a chef for Robert DeNiro, I received a call saying that I was being replaced by a "macrobiotic chef”. Well, this kind of situation will get you thinking nutritional values real quick. So let’s talk "super foods” which are ultra-healthy, nutritional powerhouse foods. They have been scientifically proven to add large doses of antioxidants, vitamins, minerals and typically have very high ORAC (Oxygen Radical Absorbance Capacity) ratings. Kale, which is now readily available at most supermarkets, is at the top of the superfoods list, so here's a great, fun way to eat it!

INGREDIENTS • ½ Cup extra virgin olive oil • 2 Tablespoons white balsamic vinegar • 1 Tablespoon Dijon mustard • 1 Tablespoon sugar • Sea salt and pepper to taste • 12 Ounces of prepared baby kale leaves • 1 Mango, skinned and diced • 1 Pint blueberries • 1 Pint strawberries, sliced • 1 Cup of almond slices

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METHOD 1. Whisk olive oil, vinegar, mustard, sugar, salt and pepper in a bowl 2. Toss all ingredients, except the sliced almonds 3. Plate the salad on a chilled plate and garnish the top with the sliced almonds CHEF NOTE — I use "baby” kale as it’s typically sweeter. Wash and remove the rib-type stems, as they are tough and can be bitter

Best Coleslaw Recipe Yield: 8 Servings

INGREDIENTS • 1 Package shredded cabbage with carrot • 1 Package red cabbage for coleslaw • 3 Tablespoons red onion, finely chopped • 1 Tablespoons chopped cilantro • 2 Cups non-sweet mayonnaise • 3 Tablespoons granulated sugar • 3 Tablespoons red wine vinegar • ½ Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • 3 Tablespoons warm water METHOD 1. Chop cabbage twice as small, place in bowl 2. In another bowl, mix sugar and warm water to make a simple syrup 3. Add mayonnaise, vinegar, salt and pepper 4. Mix slaw with dressing and serve

Classic Caesar Salad Yield: 12 Servings

DRESSING INGREDIENTS • 1 Cup basic aïoli, page 147 • 3 Anchovy fillets, chopped • 2 Cloves garlic, chopped • 1 Teaspoon Dijon mustard • ½ Teaspoon Tabasco sauce • ½ Teaspoon Worcestershire sauce • 1 Tablespoon freshly-squeezed lemon juice • ½ Teaspoon red wine vinegar • ¼ Cup Parmigiano-Reggiano — freshly grated METHOD 1. Mix all ingredients well and refrigerate

SALAD INGREDIENTS • 4 Heads romaine hearts • 2 Cups garlic croûtons • 1 Cup freshly grated Parmigiano-Reggiano • 1½ Cups Caesar dressing CHEF NOTE • Freshly-ground black pepper to taste The secret to making the best coleslaw is to keep it refrigerated and to mix the sauce at the last minute METHOD before serving. This will keep your coleslaw super- 1. Chop romaine hearts, disregard core fresh and crispy. Red onion must be chopped super 2. Wash in lukewarm water, dry, wrap in paper fine as large chunks of raw onion can be offensive to towels and refrigerate 1 hour the palate 3. Toss lightly with croûtons, dressing and half of the Parmigiano-Reggiano 4. Plate and top with remaining cheese and fresh black pepper

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Four-Pea Salad Yield: 4 Servings

DRESSING INGREDIENTS • 1 Teaspoon ginger, chopped fine • ½ Cup sesame oil • 2 Tablespoons seasoned rice wine vinegar • ½ Teaspoon five-spice powder • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper INGREDIENTS • 1 Cup sugar snap peas — raw, cut in half lengthwise • 1 Cup edamame — removed from pod • 1 Cup green beans — blanched 3 minutes • 1 Cup English peas, cooked

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METHOD 1. Thoroughly mix all dressing ingredients 2. Add edamame, English peas and green beans, mix well 3. Plate, and garnish on top with open-sided sugar snap pea pods OPTIONAL GARNISHES • Sesame seed garnish • Peanuts or cashews • Crispy fried rice paper sheets • Rice crackers

Power Bowl Salad Yield: 4 Servings

INGREDIENTS • 1 Pound organic field greens • 2 Cups brown rice, cooked • 2 Cups beets, cooked • 4 Grilled skinless 4-ounce chicken breasts SWEET BASIL VINAIGRETTE INGREDIENTS • ½ Cup organic vegetable stock • ¼ Cup red wine vinegar • ½ Cup fresh basil • 1 Teaspoon Dijon mustard • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper TOPPING INGREDIENTS • ½ Cup dried cranberries • ½ Cup seasoned almonds • 1 Cup sprouts • 1 Cup farro grain, cooked • Micro herbs or sprouts for garnish METHOD 1. Mix field the greens with the dressing, separate into 4 bowls 2. Top with cooked brown rice, beets and sliced grilled chicken breast 3. Top again by sprinkling dried cranberries, seasoned almonds, sprouts and farro 4. Finish by garnishing with micro herbs or sprouts

What’s a Power Bowl? It’s a salad that’s perfect before you go run that marathon or compete in a tennis match. It contains the following nutritionally balanced ingredients: • 15% Protein: Choose from skinless chicken, roast turkey, poached salmon, smoked trout, albacore tuna, tofu, sliced steak (well done), falafel, cold sliced pork roast or pre-cooked ground turkey • 25% Whole Grains: Choose from brown rice, quinoa, farro, barley, spelt, millet, couscous or brown Basmati rice • 25% Organic Vegetables: Choose from romaine lettuce, field greens, mizuna, frisee, spinach, carrots, beets, sugar snap peas or broccoli • 25% Fun Stuff: Nuts, micro herbs, sprouts, lentils, chickpeas, dried cranberries, beans • 10% Low Fat Dressing: Made from lemon juice; vegetable stock vinaigrette; blended vegetable puree with vinegar; balsamic syrup without oil; blended, peeled and seeded apple with vinegar and blended mango with lime juice

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Tricolored Cauliflower Salad Yield: 12 Servings

As kids, we grew up eating cauliflower salad although it was always white. My parents, of Italian–German descent, loved steamed vegetables with potent vinegar dressing. The rainbow of cauliflower colors now available sparked my interest in replicating my mother's salad. (You might call it antipasta.)

Today, there are 4 colors available: white, purple, orange, and green. The colored cauliflowers have not been genetically engineered in a laboratory, but rather they are natural variants of the more traditional white cauliflower. White cauliflower is produced by tying the outer leaves over the florets, thus keeping the sun from activating the chlorophyl. This is the same method used to produce white asparagus.

Purple cauliflower coloring is all-natural as well. The purple pigment is from the antioxidant anthocyanin, which gives it the vibrant purple color. Orange cauliflower is due to high levels of beta-carotene.

The green is known as broccoflower, and it's simply a hybrid of cauliflower and broccoli.

INGREDIENTS • 1 Head white cauliflower • 1 Head orange cauliflower • 1 Head broccoflower • 1 Cup extra virgin olive oil • ½ Cup white balsamic vinegar • 1 Tablespoon sugar • 1 Tablespoon red and yellow peppers, julienned • 1 Teaspoon parsley, chopped • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper METHOD 1. Cut cauliflowers into small heads 2. Cook each color separately in salted water 3. One hour prior to serving, mix with all ingredients and refrigerate CHEF NOTE — Cook and store by separating as colors may bleed. Cauliflower salad may be served hot or cold

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Rainbow Carrot Salad Yield: 6 Servings

INGREDIENTS • 2 Bunches rainbow organic carrots • 3 Tablespoons extra virgin olive oil • 1½ Tablespoons sweet cider vinegar • 1 Tablespoon agave nectar • Pinch each of sea salt and white pepper

METHOD 1. Peel carrots and slice into desired size 2. Boil for 5 minutes in boiling water using separate pots for each color 3. Refrigerate, keeping colors separated, as colors will bleed 4. Toss in vinaigrette, top with your choice garnish OPTIONAL GARNISHES • Red cabbage or radicchio, julienned • Scallion, sliced thin • Parsley, chopped

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Tuscan Caprese Yield: 4 Servings

INGREDIENTS • 6 Tri-color heirloom tomatoes — 2 yellow, 2 red and 2 green. Room temperature tastes best • 4 Ounces basil leaves • 2 8-ounce logs homemade mozzarella, page 127 • 8 Ounces balsamic syrup (homemade or store-purchased) • Extra virgin olive oil — to drizzle over salad • Sea salt and freshly-ground black pepper

BALSAMIC SYRUP INGREDIENTS • 1 Cup balsamic vinegar • 3 Tablespoons granulated sugar

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CAPRESE METHOD 1. Slice tomatoes 1/8" thick (if tomatoes are large, cut in half first) 2. Slice mozzarella into 1/8" thick slices 3. De-stem basil leaves 4. Assemble by alternating tomato colors with fresh mozzarella and basil leaves 5. Dust with sea salt and freshly-ground pepper 6. Drizzle with extra virgin olive oil 7. Artistically drizzle balsamic syrup

BALSAMIC SYRUP METHOD 1. Simmer vinegar and sugar mixture 15 minutes 2. Pour in squeeze bottle, store air-tight at room temperature

Chapter 3 : Soups & Stews Caviar Martini Atop Celeriac Vichyssoise Southern French Cassoulet

Classic Gumbo San Francisco Cioppino Cinnamon-Pumpkin Bisque Shrimp and Asparagus Chowder

48 49 50 51 52 53

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Caviar Martini Atop Celeriac Vichyssoise with Exotic Vegetable Chips Yield: 6 servings

INGREDIENTS • 1 Celery root (12” diameter) — washed, peeled clean and diced in 1” squares • 1 Medium potato — peeled and diced • 3 Leeks — sliced (whites only) • 1 White onion — sliced • 2 Cloves garlic — sliced thin • 1½ Pints heavy cream • 3 Cups white vegetable stock • 1 Cup white wine • 1 Tablespoon butter • Fresh chives • 3 Ounces of your favorite caviar • Exotic veggie chips (found at gourmet markets and Whole Foods) • Kosher salt and white pepper to taste

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METHOD 1. Lightly sauté onions, leeks and garlic in butter until translucent (do not brown) 2. Add white wine, celery root and diced potato 3. Add veggie stock and heavy cream 4. Place lid on pot and let simmer lightly 1 hour or until celery root starts to fall apart 5. Strain, add solids to a high-powered blender 6. Add just enough juice to spin in the blender and blend until smooth and thick 7. Season with good salt and white pepper 8. Refrigerate in air-tight container 9. Place in chilled martini glass, garnish with caviar, chopped chives and chive rabbit ears 10. Plate with exotic veggie chips for dipping

Southern French Cassoulet Slow-cooked Casserole Yield: 4 Servings

INGREDIENTS • 2 Teaspoons extra virgin olive oil • 1 Pounds pork back fat, pork belly or breakfast sausage patties cut in ¼" pieces • 1 Pounds garlic sausage, sliced • ¼ Pounds thinly-sliced prosciutto, julienned • 1 Cup dry white wine • 4 Each duck confit legs and thighs • 2 Cups cooked cannellini beans, Italian white kidney beans — soak overnight, simmer in veggie stock for 2 hours • 1 Bay leaf • 1 Cup tomato concassé (diced tomatoes with skin and seeds removed) • 1 Tablespoon tomato paste • 8 Cups light veal broth or low sodium beef broth • 1 Teaspoon fresh thyme, chopped, no stems • 4 cloves garlic (two chopped for breadcrumbs) • 4 Cups course Italian bread crumbs seasoned with olive oil and chopped garlic • Sea salt and black pepper

METHOD 1. In heavy roasting pan, heat 2 teaspoons of olive oil until it begins to smoke 2. Add pork belly, sausage, and proscuitto and sear until brown 3. Add wine and deglaze pan 4. Add duck confit, beans, two garlic cloves, bay leaf, concassé, and tomato paste 5. Add veal broth and thyme and stir well 6. Place into Dutch oven with tight lid 7. Bake 1 hour at 300° F on a sheet pan to avoid dripping in oven 8. Remove lid and top with seasoned breadcrumbs bake a further 20 minutes at 325° F 9. Open, adjust seasoning with sea salt and freshlyground pepper and serve

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Classic Gumbo

Andouille Sausage, Chicken, Crawfish, and Shrimp Yield: 12 Servings

INGREDIENTS • 3 Cups vegetable oil • 3 Cups all-purpose flour • 1 Whole chicken — cooked and meat pulled from bones (retain stock) • 12 Chicken legs — cooked, left on the bone (retain 1 gallon chicken stock) • 2 Tablespoons chicken bouillon • 2 Pounds Andouille sausage — sliced • 24 Large shrimp — peeled, deveined, cooked • 1 Pound crawfish tails — peeled and precooked • 4 Cloves garlic, chopped • 3 Green bell peppers, chopped • 3 Yellow onions, chopped • 1 Cup okra – thawed if previously frozen, sliced • 2 Bay leaves • 1 Jalapeño pepper – seeded, chopped • 3 Tablespoons Cajun seasoning (your choice.

There are many good ones. Check spice level as you may want to add more) • Pinch each of sea salt, black pepper and cayenne pepper to finish • 1 Tablespoon gumbo filé powder • 1 Quart white rice — steamed • 2 Cups scallions and parsley, chopped

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METHOD Step #1 — The Roux 1. Heat cast-iron skillet to medium-high heat 2. Add vegetable oil 3. Stir in flour 4. Keep stirring for about 1 hour or more until roux turns dark, dainty-brown with a nutty aroma Step #2 – The Gumbo 1. Heat roux and stir in 1 gallon chicken stock, whisking vigorously. Heat until thickened 2. In a separate pan, sauté Andouille sausage until brown, add onions, peppers and jalapeño 3. Add sausage, veggies, pulled chicken, legs and seasonings to roux and chicken stock mixture, simmer 30 minutes 4. Finish by adding gumbo filé powder, crawfish and shrimp 5. Ladle into bowl, each portion has chicken leg, sausage, shrimp and crawfish, scoop rice on top, garnish with chopped scallions and parsley 6. Serve with jalapeño corn muffins, Louisiana hot sauces and cold beer

San Francisco Cioppino Yield 1 Gallon / 12 Servings

INGREDIENTS — FISH STOCK (FUMET) • 1 Pound white fillet fish bones — no heads • 3 Whole Dungeness crab shells • 2 Cups white wine • Mirepoix: 3 onions, 1 celery stalk, 4 carrots, 2 fennels, 2 Serrano chilis • ½ Cup tomato paste • 1 Bulb garlic, cut in half • 1 Bunch thyme • 1 Tablespoon whole black peppercorns • 1 Teaspoon dry basil • 1 Teaspoon dry oregano • 2 Bay leaves • 1 8-Ounce can tomato sauce (Italian style) • 1.5 Gallons of water METHOD — FISH STOCK 1. Roast fish bones at 350° F for 30 minutes. Add tomato paste and roast for 30 more minutes 2. Deglaze roasting pan containing fish bones with white wine. Add rest of fish stock ingredients 3. Strain stock through cheesecloth or fine chinoise, refrigerate until needed (this stock can be made a day ahead of time)

SEAFOOD INGREDIENTS • 3 Whole Dungeness crabs, pre-steamed • 12 Alaskan king crab legs with claws • 36 Large shrimp, peeled with tail on • 36 Littleneck clams, scrubbed clean • 36 Prince Edward black mussels, cleaned and de-bearded • 1 Pound whitefish fillet cut into bite-sized pieces (sea bass is perfect, no bones) • 1 Large pinch of saffron METHOD — SEAFOOD 1. Shuck Dungeness crabs. Crack legs and claws leaving meat intact 2. Heat the fish stock and blanch shrimp until cooked. Remove from stock 3. Using a wire basket, blanch mussels and clams in fish stock until opened 4. Blanch whitefish in fish stock with wire basket.

5. Finish stock with a large pinch of saffron and pour hot fish stock over hot seafood 6. Serve with San Francisco rustic sourdough bread and a Napa Valley Zinfandel

51

Cinnamon-Pumpkin Bisque

with Raspberry Coulis and Crème Fraîche Yield: 1 Quart

INGREDIENTS • 6 Cups fresh pumpkin meat, no seeds, no skin • 1 Cup celery, chopped • 1 Cup carrots, peeled and chopped • 1 Medium onion, chopped • 2 Tablespoons extra virgin olive oil • 1 Quart vegetable broth • 1 Teaspoon cinnamon, ground • 1 Teaspoon ginger, ground • ½ Teaspoon nutmeg, ground • 1 Teaspoon sea salt • ½ Teaspoon white pepper, ground • 1 Cup sweet white wine METHOD 1. Sauté pumpkin, celery stalk, carrots, and onion in olive oil 2. Deglaze with white wine 3. Add veggie stock, let cool 4. Add seasonings 5. Blend smooth in bar-style blender 6. Heat soup to desired temperature and warm serving bowls lightly in oven set at 150° F 7. Garnish the top and serve

52

VARIATIONS • Raspberry coulis decoration — heat raspberry jam, dilute with water to sauce consistency and strain out seeds • For crème fraîche decoration — dilute with milk to sauce consistency • Sprinkle fine-chopped pecans, walnuts, or chestnuts on top CHEF NOTE — Use a squeeze bottle for sauce garnishes. To make the heart pattern, add three large drops of white sauce to the top of the bisque, drag through the center with a toothpick to create a heart-shape, curling at the base. Check the Farm to Table section for a recipe that will explain how to make your own crème fraîche, page 126

Shrimp and Asparagus Chowder with Sweet Corn and Crispy Bacon Yield: 8 Servings

INGREDIENTS • 2 Tablespoons onions, finely chopped • 1 Tablespoon chopped garlic • ½ Cup white wine • 4 Cups clam juice • 4 Cups half-and-half • 4 Cups heavy cream • ½ Cup blond roux • Pinch sea salt and white pepper • 1 Cup diced potatoes, peeled and cooked • 1 Cup sweet corn kernels, cooked • ½ Cup sliced scallions • ½ Cup red bell pepper, brunoise and cooked • 1½ Cups crispy bacon, chopped • 1½ Cups prepared mashed potatoes • 16 Medium-sized shrimp, peeled and steamed • 24 Asparagus spears, lightly blanched

METHOD 1. Sauté onions and garlic until transparent 2. Add white wine, clam juice, half-and-half, and heavy cream 3. Thicken with roux 4. Season with sea salt and white pepper 5. Pour soup base into a teapot 6. Arrange potatoes, corn, scallions, bell pepper and bacon in shallow bowls 7. Center a dollop of mashed potatoes in the bowl so that you can prop asparagus, shrimp and other goodies into a vertical presentation 8. Top with shrimp and asparagus spears 9. Present to guests at the table 10. Entertain your guests by pouring steaming hot soup base into bowls at the table 53

Chapter 4 : Intermezzo

Peach Bellini Honeydew-Ginger Gazpacho Pomegranate GelĂŠe Champagne or Prosecco Super Easy Sorbetto

55 55 55 56 57

Intermezzo is intended as a small refreshing palate cleanser prior to the entrĂŠe. The most common intermezzo would be a fresh fruit sorbet or sorbetto. Sorbet can served as a single fruit flavor or arranged with a rainbow of colors and flavors. Many sorbets may be infused with secondary flavors like Lemon-Ginger, or Papaya-Mint.

54

The intermezzo course is more commonly served in fine dining restaurants or upscale banquets throughout Europe. Typically served with a refreshing light beverage like champagne and sparkling water, intermezzo is also intended to slow down multiple-course dinners. This course actually does two things: First, it allows time in-between courses to aid in digestion while cleansing the palate in preparation for the entrĂŠe course. Secondly, this allows a busy kitchen to serve a prearranged frozen course, thus allows the chefs an extra couple minutes of much-needed main course preparation time.

Peach Bellini

4 Champagne Flutes

Pomegranate Gelée Yield: 6 Servings

INGREDIENTS • 5 Ounces peach puree • 5 Ounces champagne • Zest of 1 orange • Juice of 1 orange • 16-20 Seedless green grapes • 4 Sprigs of mint tops, for garnish

INGREDIENTS • 4-5 Pomegranates • 2 Tablespoons sugar • 1 Gelatin sheet, unflavored or 1 teaspoon of powdered gelatin • Fresh strawberries, for garnish • Mint sprigs, for garnish

METHOD 1. Pick green grapes off the vine. Place in a plastic bag and freeze into grape ice cubes 2. Blend 2 large ripe peaches with orange zest and juice, chill 3. Place 4-5 frozen grapes into each of the champagne flutes 4. Pour half chilled puree blend and half chilled champagne into a champagne flute 5. Garnish with a mint top

METHOD 1. Cut pomegranates in half; scoop out seeds, retaining any juice 2. Place in a bar-type blender and spin lightly extracting the pomegranate juice 3. Pour into a fine-mesh strainer; push juice out and extract seeds and pulp. This should yield about 1 cup of pomegranate juice.

4. Heat juice in sauce pan until it begins to simmer 5. Whisk in sugar and powdered gelatin 6. Strain again through a fine mesh strainer 7. Pour into small serving glasses and refrigerate 8. Garnish with a fresh strawberry and a mint sprig

VARIATIONS • For non-alcoholic versions replace champagne with sparkling water or club soda

Honeydew-Ginger Gazpacho Yield: 1 Quart / 8 Servings

CHEF NOTES • Gelatins may vary, read directions on package for correct amounts • Substitute ready-made pomegranate juice, or juice of choice

INGREDIENTS • 3½ Cups ripe honeydew melon, seeded, skinned • 1 Tablespoon fresh ginger, peeled and chopped • 1 Teaspoon mint leaves • 1 Teaspoon honey • Mint tops, for garnish • Sour cream, for garnish METHOD 1. Place all ingredients into a bar-style blender 2. Puree until smooth 3. Refrigerate. When chilled, it’s ready to serve 4. To make hearts from sour cream sauce, simply place sour cream into a squeeze bottle, and make 3 drops in a row on top of the gazpacho.

Drag sauce with a toothpick to shape a heart and swirl at the end 55

Champagne or Prosecco with Grape Ice Cubes Yield: 6 Glasses

INGREDIENTS • 1 Bottle of champagne • 30 Seedless red grapes • 6 Sprigs of fresh lavender METHOD 1. Wash grapes, remove stems, place in a plastic bag in the freezer overnight 2. Place frozen grapes in a champagne flute, add lavender and fill with champagne VARIATION • For alcohol-free versions, substitute your favorite non-alcoholic sparkling beverage or club soda • You may also make frozen fruit ice cubes from blackberries, raspberries, mango, papaya or any other favorite fruit

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Super Easy Sorbetto Yield: 1 Quart

CHEF NOTES INGREDIENTS • 1 Cup hot water • Fresh fruits are generally not used as they freeze rock hard and are unpleasant for eating • 1 Cup sugar • 2 Cups fresh fruit puree of your choice, seedless • When using honey, you may want to reduce the • ½ Teaspoon vanilla extract or 1 vanilla bean amount of sugar added • When using raspberry, watermelon or papaya EQUIPMENT purees you must strain the seeds from the puree • Ice cream machine VARIATIONS Mix flavors: papaya-mint, strawberry-basil, METHOD 1. Whisk sugar and hot water together to make a raspberry-lavender or mango-papaya. Add flavor by simple syrup using mint, lavender, ginger or honey 2. Add all ingredients into a ice cream machine and spin until thick 3. Freeze overnight to set 57

Chapter 5 : Main Dishes

58

Creating a Theme for Your Event Wines and Pairings

60 60

Gnocchi Homemade Gnocchi Gnocchi Chicken Chèvre Gnocchi Penne all' Amatriciana

62 63 64 65

Pasta Linguine Vongole Linguine con le Cozze Pasta Alla Marinara Penne Salsiccia e Funghi Penne Aglio e Olio Spaghetti Alla Bolognese Rigatoni con Burro e Parmigiano Spicy Meatballs Turkey Bolognese

66 67 68 70 71 72 73 74 75

Pizza Pizza Dough Chèvre Pizza with Prosciutto Cauliflower Pizza Arugula & Fig Pizza Chanterelle Mushroom Pizza Quattro Stagione (Four Seasons) Pizza Portobello Pizza Pesto Pizza Smoked Salmon Pizza

76 77 78 79 80 80 81 82 83

Poultry Roast Poussin Chicken Vesuvio Chicken Picatta Crispy Duckling Tuscan Turchetta

84 85 87 88 90

Seafood Pan Seared Ahi Striped Bass Asian Chilean Sea Bass Sea Salt Red Snapper Ahi Tuna Salmon en Croûte Sriracha Salmon Marinated Sea Scallops Sea Scallops Lobster & English Pea Risotto Lobster Scampi Shrimp with Sticky Rice Shrimp and Butternut Squash Risotto

93 94 95 96 97 98 99 100 101 102 103 104 105

Meat (Beef, Game. Lamb & Pork) Whole Roasted Buffalo Tenderloin Waygu Beef Bistecca alla Fiorentina Châteaubriand Filet Mignon Steak Au Poivre Colorado Lamb Chops Fig Glazed Pork Porterhouse

106 107 108 109 110 111 112 113

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Creating a Theme for Your Event

By Chef Jimmy Nadell In creating a menu for a party or an event, start with an ethnic or seasonal theme and then design your menu around related colors, flavors and images. In designing gala events, we like to also create a fusion of international flavors.

Wines and Pairings

by Sommelier Rick Garced

A great meal includes great wine. It takes a little testing to achieve an exquisite balance of flavors because mild, fatty, rich, sweet or acidic flavor components can interact in ways that can either elevate or disappoint your taste experience. And flavors do change as food is cooked, so it’s important to taste the finished dish with the wine.

Once you have chosen a main dish, consider its plating and presentation. I’m partial to the bright Selecting the perfect wine can be a challenge colors of fresh fruit, edible flowers and vegetables. because there are no set rules for matching various They create a brilliant and appealing color palette. cuisines and wine. However, there are some suggestions that professional follow to ensure that Your table décor and plating can follow a theme foods and wine come together like a marriage. Most that can be drawn from region or a cuisine. For often, a meal progresses from light to full-bodied to example, a country French dish, like the Southern avoid masking the flavors of lighter foods and wines.

France cassoulet on page 49, could be enhanced

by Provençal fabrics. They’re typically printed in Acid-to-acid flavors tend to work best. That’s why, for bright yellow, orange and primary blue with thematic example, you add lemon to seafood dishes. For the paisley, rooster and flower designs. A bouquet with same reason, seafood goes great with Sauvignon sunflowers completes the theme.

Blancs, Pinot Grigios and sparkling wines. It’s best to pair salty dishes with acidic and sparkling wines.

Different countries have characteristic color combinations that you can use in theming table High-acid wines and cream-based sauces generally settings and plating to enhance your presentation. do not pair as well as rich to full-bodied, mediumChinese design uses a lot of rich red, lacquered black acidity varietal such as Chardonnay, Arneis or and gold. Mexican feasts typically include a rainbow Cortese di Gavi. burst of colors, with lots of red, yellow and orange.

Similarly, various holidays are designated by specific It’s difficult to choose wines to pair with spicy color combinations: lavender and yellow for Easter; foods because low-acid or high-alcohol wines are red, white and blue for the Fourth of July, orange and over-powered by spicy food. So try a Riesling, a black for Halloween.

Gewürztraminer or Muscadelle de Bordelaise.

For Thanksgiving, you might choose the Tuscan Turchetta stuffed with a white truffle stuffing (page 90). Since Thanksgiving begins the holidays, we add a lot of red and green to our plates. Pomegranate seeds and green herbs make a great holiday-themed garni. I would also add an appropriate wine. My personal preference is a wonderful Tuscan Brunello di Montalcino. (You could Google "Tuscan Wines”. )

Rich, fatty dishes, such as meats, game and steaks, tend to provide a perfect balance with higher-tannic, structured varietals wines like Cabernet Sauvignon, Merlot, Syrah and Zinfandels.

Food and wine pairing takes experimentation. Look for the wine glass icon that appears along with recipes in this book. My suggestions will give you a place to begin your exploration and discover your Fall in love with cultural roots and season of your own preferences. After all, what one prefers to drink event and build your theme from there. Make it usually wins over expert recommendations any day. strong and flavorful, so there’s a “wow” factor. It’s fun to be chef – when everyone is taking out their cell phones and taking photos to post online!

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61

Gnocchi

Homemade Gnocchi Yield: 4 Servings

When I was the executive chef at the Caribou Club In Aspen, we were always searching for a fun and flavorful vegetarian option which could be frozen yet thawed and cooked quickly upon demand. A wonderful potato gnocchi was the perfect choice. Rolled out during the day, portioned in zip locks and ready to go at any time. We actually came up with our own style of cooking gnocchi which was to sauté the little dumplings crispy and finish by adding a savory broth and Parmigiano-Reggiano rather than diluting the flavor by boiling in salted pasta water. The dish has been copied by many chefs and these days it’s referred to as "Aspen Gnocchi”.

INGREDIENTS • 3 Medium Idaho potatoes, peeled, cooked and run through a ricer (no lumps) • 3 Cups all-purpose flour • ½ Cup fine-grated Parmigiano-Reggiano • 1 Teaspoon baking powder • 3 Egg yolks • 2 Teaspoons sea salt • ½ Teaspoons white pepper

VARIATIONS You may add goat cheese, pumpkin, or squash to the gnocchi

62

METHOD 1. Mash cooked potatoes smooth, place in electric mixer with a dough hook 2. Add egg yolks, baking powder, salt and pepper. Mix slowly 3. Add half of the flour until fully absorbed 4. Slowly add rest of flour, knead dough by hand 5. Knead Parmigiano-Reggiano into dough 6. Let rest 30 minutes in a cool, humid spot covered in plastic wrap 7. Cut into quarters, roll out into long snakes (the diameter of a penny) on a floured, nonstick table, and cut every 1⁄3" on the bias 8. Scoop gnocchi onto floured sheet pan; freeze 9. Once frozen, you can portion gnocchi out into zip-lock sandwich-size bags for later use

Gnocchi Chicken with Mushrooms Yield: 4 Servings

INGREDIENTS • 6 Cups frozen gnocchi dough • ¼ Cup extra virgin olive oil, for sautéing • 2 Cups poultry demi-glacé, page 134 • 1 Teaspoon garlic chopped • ½ Cup grated Parmigiano-Reggiano • 2 Each 7-ounce chicken breast, cooked and sliced julienne, (no skin or bones) • 1 Tablespoon chopped Italian parsley • 4 Cups sliced button mushrooms • Dash of sea salt and freshly-ground pepper • Pinch crushed red pepper

METHOD 1. Heat olive oil in a large sauté pan 2. Add frozen gnocchi in a single layer to pan 3. Brown on all sides 4. Add chicken, mushrooms and garlic; keep tossing the mixture 5. Add chicken glace (½ cup per portion) 6. Finish by tossing with Parmigiano-Reggiano, parsley, crushed red pepper CHEF NOTE —Cook 1 serving per pan so gnocchi doesn't stick together

Allegrini Soave, Veneto, Italy – Wildflower, white peach, and grapefruit aromas. Bright and fresh.

Chèvre Gnocchi Yield: 4 Servings

INGREDIENTS • 6 Cups frozen gnocchi, page 62 • 8 Tablespoons of chèvre, page 128 • ¼ Cup extra virgin olive oil, for sautéing • 3 Cups Tuscan tomato sauce, page 143 • 1 Teaspoon garlic chopped • ½ Cup Parmigiano-Reggiano, grated • 1 Tablespoon Italian parsley, chopped • Pinch crushed red pepper • 4 Springs of basil for garnish

METHOD 1. Heat olive oil in a large sauté pan, add single layer of gnocchi dumplings 2. Sauté until brown, tossing until color is even on all sides 3. Add garlic and Tuscan tomato sauce 4. To finish, toss in Parmigiano-Reggiano, parsley, basil and red pepper. Garnish with goat cheese CHEF NOTE — Typically prepare 1 portion per pan to avoid the gnocchi sticking together. Ready-made gnocchi is available at the supermarket VARIATION — Add chèvre flavor to the gnocchi dumplings, add 8 tablespoons directly to the dough

Allegrini Palazzo della Torre Veronese IGT, Veneto, Italy – Silky. Sweet, ripe cherry flavor.

Spicy Tomato Sauce with Crispy Bacon, Tomato & Basil Yield: 6 Servings

INGREDIENTS • 1 Pound apple bacon, cut in 1“ slices • 2 Cloves garlic, chopped • 1 Cup white wine • 4 Cups Tuscan tomato sauce, page 143 • 2 Cups fresh tomato concassé • 2 Tablespoons crushed red pepper flakes • 1 Cup Parmigiano-Reggiano, grated • 1 Pound penne, cooked • 1 Cup fresh basil sliced • 3 Ounces Parmigiano-Reggiano for fresh grated garnish

Pasta

Penne all' Amatriciana

METHOD 1. Cook bacon until crispy, discard oil 2. Add garlic and sauté 3. Add white wine and reduce by half 4. Stir in fresh tomato concassé and Tuscan tomato sauce 5. Add hot pasta to sauce, tossing in red pepper flakes and Parmigiano-Reggiano 6. Finish by tossing with fresh basil 7. Plate immediately and garnish with fresh grated Parmigiano-Reggiano and basil tops

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Linguine Vongole

Linguine with Clam Sauce

YIELD: 6 Servings INGREDIENTS METHOD • 60 Fresh, live clams, manila or little necks 1. Wash clams with a brush to remove dirt and • 1 Pound linguine, cooked al dente and rinsed sand; do not use soap 2. In a stock pot with a lid add ½ cup olive oil and • 2 Tablespoons garlic, chopped • 1 Cup dry white wine (pinot grigio type) fresh clams • 2 Cups extra virgin olive oil 3. Cook until clams open, remove open clams from • 6 Cups clam juice pot and place on a sheet pan, set aside 4. Add remaining olive oil, garlic, chopped clams to • 3 Cups clam pieces (can or frozen) • ½ Cup Italian parsley, chopped your stock pot • 1 Tablespoon sea salt 5. Stir in white wine, reduce by half 6. Add clam juice, bring to boil • ½ Tablespoon freshly-ground black pepper • Parmigiano-Reggiano to taste 7. Heat sidelined clams in a 325° F oven 8. Add hot pasta to stock pot 9. Stir in parsley, salt and pepper 10. Place pasta mixture in a serving bowl 11. Arrange heated clams around the serving bowl 12. Garnish with freshly grated ParmigianoReggiano and Italian parsley

Il Borro Lamelle (Ferragamo Family Estate) Toscana IGT, Italy – Tropical fruit aromas, hint of vanilla and spice.

Linguine con le Cozze Linguine with Mussels Yield: 6 Servings

INGREDIENTS • 6 Dozen Prince Edward Island Mussels, cleaned • 1 Pound linguine, cooked al dente and rinsed • ½ Cup extra virgin olive oil • 2 Tablespoons fresh garlic, chopped • 2 Tablespoons fresh shallots, chopped • 1 Teaspoon crushed red pepper • 1 Cup fresh basil leaves, chiffonade • 1 Cup dry white wine • 6 Cups marinara sauce, page 145 • Bunch of parsley or 6 basil tops for garnish METHOD 1. Heat olive oil in a large sauté pan and sauté, garlic and shallots; do not brown 2. Add mussels. When they start to open, add wine 3. Toss mussels, giving them time to fully open 4. Add hot linguine a little at a time, tossing as more is added 5. Mix in marinara sauce and crushed red pepper 6. Plate by twirling the pasta with a spoon and large pasta fork 7. Arrange the open mussels around the outer perimeter of the serving bowl 8. Top with remaining sauce, garnish with basil VARIATIONS Any fresh or dry shape pasta maybe substituted. Try adding Italian sausage, hot peppers, clams, shrimp, calamari, pancetta, prosciutto and fresh tomatoes CHEF NOTE Mussels should be live until opened, always purchase the freshest mussels available. Wash each mussel thoroughly with cold water and remove the beards.

Beards are mini strands of shell fiber called "byssal threads”. They are harmless if eaten, but have an unpleasant texture, so remove them. When you find one, grasp it between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell. Pull firmly until it comes out and discard threads

Wine Polissena, Il Borro (Ferragamo Family Estate) Toscana IGT, Italy – Intense bouquet, notes of white truffles and hints of red fruit.

Pasta Alla Marinara Yield: 6 Servings

INGREDIENTS • 1 Pound spaghetti, cooked • 2 8-ounce cans Italian tomatoes – whole, peeled, smashed into small pieces • 2 Medium onions, chopped • 4 Cloves garlic, chopped • 1 Cup white wine • 2 Anchovy fillets, chopped • 1 Tablespoon dry oregano • 1 Tablespoon dry basil • 2 Tablespoons tomato paste • 2 Tablespoons brown sugar • 1 Teaspoon red pepper flakes • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • 6 Large fresh basil leaves

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METHOD 1. Sauté onions and garlic; do not brown 2. Add white wine, reduce by half 3. Add rest of ingredients, except fresh basil leaves and simmer for 2 hours 4. Server over pasta and top with fresh basil leaves VARIATIONS • For vegetarians and children, eliminate anchovies • Works with any pasta of your choosing

Fettuccine Alla Carbonara Yield: 4 Servings

INGREDIENTS • ½ Pound Italian fettuccine, cooked • 1 Tablespoon extra virgin olive oil • 3 Cups heavy cream • 1 Tablespoon garlic chopped • 2 Cups bacon or pancetta cut ½”, cooked • ½ Cup Parmigiano-Reggiano • ½ Cup dry white wine • 2 Large egg yolks • 1 Tablespoon parsley chopped • ½ Teaspoon sea salt and black pepper • Italian leaf parsley, for garnish

METHOD 1. Sauté garlic and olive oil; do not brown 2. Add white wine, reduce by half 3. Add heavy cream, heat 4. Toss in bacon or pancetta 5. Pour into hot pasta, toss 6. Add Parmigiano-Reggiano, toss 7. Add egg yolks, chopped parsley, salt and pepper, toss 8. Plate immediately CHEF NOTE Egg yolks should be runny in the sauce

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Penne Salsiccia e Funghi

Penne with Italian Sausage and Mushrooms Yield: 6 Servings

I’ve owned several Italian restaurants in my time and Penne Salsiccia was consistently my bestselling pasta dish. I believe once you’ve tried it you’ll understand why. We used to make our own Italian sausage every day.

INGREDIENTS • 1 Pound dry penne pasta • 6 Cups Tuscan tomato sauce, page 143 • 6 Cups button mushrooms — washed and sliced • 2 Cups fresh basil chiffonade • 3 Tablespoons garlic, chopped • 3 Pounds spicy or sweet Italian sausage — cooked and sliced ⅛” on the bias • 3 Cups Parmigiano-Reggiano, grated thin • 6 Tablespoon extra virgin olive oil

METHOD Heat a medium sauté pan (10”-12”) on high heat 1. Add 1 tablespoon olive oil 2. Add 5 ounces of cooked and sliced Italian sausage. Keep flipping until golden brown 3. Add ½ tablespoon garlic (chopped) 4. Add ½ cup mushrooms (sliced) and keep flipping 5. Add 1 cup tomato sauce and keep flipping 6. Add hot penne pasta and keep flipping 7. Toss in Parmigiano-Reggiano while flipping 8. Finish by tossing in the basil, flip a few more times 9. Plate and garnish with freshly grated ParmigianoReggiano and a sprig of basil 10. Serve immediately and have a flipping good time

CHEF NOTES • You get out of a recipe what you put into it. Always purchase the finest Italian sausage, ParmigianoReggiano and the freshest basil available • It’s best to finish one portion in one pan as the sausage won’t brown if it’s too dense in the pasta pan. Additionally, it’s much easier to flip pasta in a medium-sized pan Gaja Barbaresco DOCG, Piedmont, Italy - Licorice, tobacco, violet, and smoky aromas.

Penne Aglio e Olio

with Garlic, Olive Oil, Shrimp, Broccoli, Tomato Concassé & Fresh Basil Yield: 6 Servings

INGREDIENTS • 1 Pound penne rigate pasta, raw • 1 Cup extra virgin olive oil • 2 Tablespoons fresh garlic, chopped • 24 Large shrimp, peeled and veined • 4 Cups broccoli florets • 2 Cups tomato concassé • 1 Cup fresh basil, chiffonade sliced • 1 Tablespoon crushed red pepper flakes • 2 Tablespoons sea salt for pasta water • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • 4 Basil tops, for garnish • Freshly grated Parmigiano-Reggiano • Extra crushed red pepper flakes, on the side

METHOD 1. Boil pasta in salted water for 1 minute less than stated on the package directions 2. One minute prior to draining the pasta, add the broccoli florets to the boiling water 3. While the pasta is boiling, in a large hot sauté pan, add olive oil and shrimp, sauté lightly until shrimp are cooked 4. Strain the pasta and broccoli adding it to the hot pan, tossing continuously 5. Add garlic, red pepper flakes, salt and pepper and toss. Add tomato concassé 6. Add basil and continue tossing 7. Garnish with basil tops and serve CHEF NOTES • Always use a good quality extra virgin olive oil for this dish as it’s a main flavor ingredient • Some chefs opt to cook the pasta in a light vegetable stock, thus adding flavor to the pasta • Add your fresh herbs at the end • Experiment by adding your favorite proteins and vegetables to the pasta, For vegetarians, substitute cannellini beans as protein

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Spaghetti Alla Bolognese Yield: 6 Servings

INGREDIENTS • 1 Pound spaghetti, cooked al dente • 3 8-ounce cans Italian tomato sauce • ½ Pound ground veal • 2 Veal neck bones • 6 Ounces light chicken stock • 1 Medium onion — finely diced • 2 Carrots — peeled and finely diced • 3 Stalks of celery — finely diced • 4 Cloves garlic, chopped • 1 Cup red wine — Italian • 2 Tablespoons Italian seasoning • 1 Teaspoon red pepper flakes • ½ Cup tablespoon tomato paste • 2 Tablespoons extra virgin olive oil • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • 1 Cup grated Parmigiano-Reggiano • 6 Fresh basil leaves

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METHOD 1. Brown veal bones and tomato paste in 400° F oven for 45 minutes 2. Brown veal in oil. Reduce heat and add onions, celery, carrots and garlic 3. Deglaze with Italian red wine 4. Add neck bones, tomato sauce and chicken stock, bring to simmer 5. Add tomato paste, Italian seasoning and pepper flakes, and simmer for 2 hours 6. Finish by removing the neck bones, and add sea salt and pepper to taste 7. Add hot pasta, toss with fresh basil and Parmigiano-Regianno

Rigatoni con Burro e Parmigiano Yield: 6 Servings

INGREDIENTS • 1 Pound Italian rigatoni pasta, cooked al dente • 2 Tablespoons garlic chopped • ½ Stick of unsalted butter • 1 Cup Parmigiano-Reggiano, grated • 1 Teaspoon sea salt • ½ Teaspoon white pepper • 2 Tablespoons extra virgin olive oil • Extra Parmigiano-Reggiano, for garnish • 2 Tablespoons Italian parsley chopped, for garnish

METHOD 1. Heat olive oil and garlic in a large sauté pan 2. Add hot rigatoni. Toss with half a stick of butter, salt, pepper, Parmigiano-Reggiano, and parsley 3. Garnish with fresh grated Parmigiano-Reggiano and butter slices CHEF NOTE — This is a great one for the kids. Feel free to experiment and exchange rigatoni for your favorite noodles

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Spicy Meatballs

with Tuscan Tomato Sauce Yield: 4-6 Servings

INGREDIENTS • 1 Pound ground veal • ½ Pound ground pork • ½ Cup Parmigiano-Reggiano, grated • ½ Cup Italian bread crumbs • 4 Whole eggs • 2 Tablespoons garlic chopped • 2 Tablespoons Italian seasoning • 2 Tablespoons Italian parsley, chopped • 2 Tablespoons crushed red pepper • 1 Tablespoons sea salt • 1 Tablespoons freshly-ground black pepper • ½ Cup extra virgin olive oil for sautéing • 1 Pound of your favorite pasta, cooked • Tuscan Tomato Sauce, page 143

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METHOD 1. Mix all ingredients, except sauce and pasta 2. Roll into large meatballs 3. Using a heavy sauté pan or cast iron skillet, sauté slowly in olive oil until cooked through 4. Serve over cooked pasta with sauce

Turkey Bolognese with Fresh Basil Yield: 4 Servings

INGREDIENTS • 1 Pound penne, cooked • 1 Pound low-fat ground turkey • Bolognaise Sauce, page 144 • Kosher salt and pepper to taste • 1 Cup fresh basil, chiffonade • Parmigiano-Reggiano to taste

METHOD 1. Brown ground turkey in a heavy pot until brown 2. Add Bolognaise Sauce and simmer 1 hour allowing flavors to come together 3. Toss hot pasta together with sauce, basil and Parmigiano-Reggiano

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Pizza Pizza Dough

Yield: Two 6-Ounce Pizza Crusts

INGREDIENTS • 1½ Cups all-purpose flour • 1 Tablespoon semolina • ¼ Cup warm water • ½ Teaspoon sea salt • ⅓ Teaspoon granulated garlic • ⅓ Teaspoon onion powder • Dash white pepper • ½ Teaspoon Herbs de Provence • 1 Teaspoon sugar • 1 Tablespoon dry-active yeast • ⅛ Cup warm water

METHOD 1. Combine all ingredients (except yeast and ¼ cup warm water) in an electric mixer with dough hook. Mix for 20 minutes on slow speed 2. Activate yeast separately by whisking with ¼ cup of warm water, set in warm spot for 5 minutes 3. Add yeast to dough, mix 2 more minutes 4. Weigh into 6-ounce balls, let rest in airtight container for 30 minutes 5. Shape pizzas, top as desired and bake CHEF NOTES • Some chefs may opt to bake the rolledout pizza for 2 minutes and then add toppings. This process will set the dough so it will keep its shape until it is ready for baking • Dough may be made ahead of time and kept in the refrigerator up to 24 hours.

Allow it to come to room temperature before rolling out

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Chèvre Pizza with Prosciutto Yield: One 12-Inch Pizza

INGREDIENTS • 1 Pound pizza dough, page 76 • 1 Cup pizza sauce, page 144 • ½ Cup mozzarella, page 127 • 4 Ounces chèvre, page 128 • 4 Ounces prosciutto, thinly sliced • 1 Tablespoon olive oil • 1 Tablespoon Italian parsley, chopped fine • 2 Tablespoons Parmigiano-Reggiano, grated

METHOD 1. Roll out the dough with a rolling pin into a 12” diameter crust 2. Spread Pizza Red Sauce onto dough 3. Top with the mozzarella 4. Top with crispy prosciutto. Sear it in a hot sauté pan as you would bacon, then break into small pieces before arranging it on pizza 5. Bake at 3750 until cheese starts to brown, about 8 to 10 minutes 6. Garnish with chopped parsley and ParmigianoReggiano

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Cauliflower Pizza

with White Sauce, Basil, Spinach and Mozzarella Yield: One 12-Inch Pizza

INGREDIENTS • 3 Cups white cauliflower, chopped fine • 1 Small onion, chopped fine • 1 Tablespoon garlic, chopped fine • 1 Tablespoon Italian parsley chopped fine • 3 Large eggs • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • 1 Tablespoon extra virgin olive oil • 2 Cups heavy cream • 1 Teaspoon garlic chopped • 2 Tablespoons Parmigiano-Reggiano • Dash sea salt and white pepper • 1 Teaspoon olive oil • 3 Ounces baby organic spinach, stems removed • 3 Ounces fresh basil leaves, de-stemed • 2 Cups mozzarella, page 127 • ½ Cup Parmigiano-Reggiano, freshly grated

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METHOD 1. Using a 12” non-stick pan, sauté cauliflower, garlic, and onions in olive oil until soft 2. Whisk eggs with salt, pepper, chopped parsley 3. Pour egg mixture over cauliflower sauté while pan is still hot 4. Cook lightly until eggs are cooked 5. Place a baking sheet and set aside 6. For sauce, sauté garlic in olive oil, add cream 7. Season with salt and pepper; reduce to thicken 8. Spread white sauce on cauliflower crust 9. Add spinach and 2 ounces of basil leaves 10. Top with mozzarella 11. Bake at 3750 F for 8 minutes or until cheese begins to brown 12. Garnish with Parmigiano-Reggiano and remaining basil leaves

Arugula & Fig Pizza with Balsamic Syrup Yield: One 12-Inch Pizza

INGREDIENTS • 6 Ounces pizza dough, page 76 • 3 Ounces fig jam • 4 Ounces fresh arugula leaves, stems removed • 1 Cup low-fat mozzarella, grated, page 127 • 1 Ounces extra virgin olive oil • Dash sea salt and freshly-ground pepper • 2 Ounces balsamic syrup — available at most gourmet stores

METHOD • Roll out pizza dough to a 12” diameter • Brush fig jam on dough as your pizza sauce • Top with grated mozzarella • Bake at 375° F for about 8 minutes or until crust is crispy and cheese is melted • Season arugula leaves with olive oil, salt, and pepper, then lay on top of the pizza. Drizzle with balsamic syrup.

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Chanterelle Mushroom Pizza Yield: One 12-Inch Pizza

• INGREDIENTS • 1 Tablespoon garlic gloves • 2 Tablespoons extra virgin olive oil • 1½ Cups mozzarella, grated, page 127 • 3 Tablespoons Parmigiano-Reggiano • ½ Cup sliced black olives • ½ Cup artichoke hearts, sliced • 1 Cup button mushrooms, sliced • 4 Slices Prosciutto di Parma • 1 Large egg • 1 Tablespoon chopped parsley • Sea salt and freshly-ground pepper to taste

METHOD 1. Slowly sauté mushrooms in olive oil, chopped garlic and season with salt and pepper 2. Roll out dough 10" diameter 3. Brush crust with olive oil, garlic, salt, and pepper 4. Spread 1 cup of mozzarella evenly across dough 5. Add mushrooms 6. Bake at 375° F until crispy and golden brown 7. Garnish with Parmigiano-Reggiano and parsley

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Quattro Stagione (Four Seasons) Pizza Yield: One 12-Inch Pizza

INGREDIENTS • 6 Pizza dough rounds – well-rested • 8 Garlic cloves — peeled • 2 Cups extra virgin olive oil • 6 Cups mozzarella – low-fat, low-moisture • 3 Cups Parmigiano-Reggiano, grated • Sea salt and freshly-ground black pepper • 2 Cups sliced black olives • 2 Cups artichoke hearts • 1 Cup chopped Italian parsley • 6 Cups button mushrooms – thinly sliced • 8 Slices Prosciutto di Parma • 6 Eggs

METHOD 1. Roll dough out to 12" diameter 2. Coat crust with olive oil, garlic, salt and pepper 3. Spread 1 cup mozzarella evenly across top 4. Top with artichokes, mushrooms and olives 5. Place in wood oven. After 1 minute, remove and crack whole egg in the center 6. Keep rotating the pizza until bottom is crispy and top is brown 7. Remove pizza from oven, slice into 8 pieces, place one slice of prosciutto on each slice 8. Finish with grated Parmigiano-Reggiano and chopped parsley

Portobello Pizza Yield: One 12-Inch Pizza

INGREDIENTS • 6 Ounces pizza dough, page 76 • 3 Ounces pizza sauce, page 144 • 2 Cups mozzarella, page 127 • 3 Ounces cooked portobello mushrooms sliced • Dash sea salt and freshly-ground pepper • ½ Cup Parmigiano-Reggiano • 1 Teaspoon Italian parsley, chopped

METHOD 1. Allow pizza dough to rest for 1 hour at room temperature 2. Season portobellos and sear hard and fast, but do not overcook 3. Roll out with a rolling pin to a 12” diameter 4. Spread pizza sauce on pizza crust 5. Top with mozzarella and sliced portobello mushrooms 6. Bake at 375° F until cheese begins to brown

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Pesto Pizza

White Pizza With Prosciutto And Olives Yield: One 12-Inch Pizza

INGREDIENTS • 1 6-Ounce pizza dough, page 76 • ½ Cup basil pesto, page 130 • 2 Tablespoons Greek olives, pitted, sliced • ½ Cup Parmigiano-Reggiano • 8 Slices Prosciutto di Parma, grated • 2 Cups low-fat mozzarella, page 127 • Sea salt and freshly-ground pepper METHOD • Roll out pizza dough to 12" diameter • Sauté garlic in olive oil, add cream and Parmigiano-Reggiano • Top pizza crust with pesto then add mozzarella, olives and crispy prosciutto. Sear prosciutto in a hot sauté pan as you would bacon, then break into small pieces before arranging it on pizza • Cook until crust is brown and crispy • Finish with grated cheese and slice of Prosciutto on each slice of pizza

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VARIATIONS You can eliminate the basil pesto and instead use: • Baby spinach pesto • Roasted red pepper pesto • Baby kale pesto • Hawaiian Pesto with pineapple, cilantro, and macadamia nuts • Asian Pesto with sesame oil, cilantro, and peanuts CHEF NOTES • Pesto can be purchased at gourmet markets • Shown with mushrooms

Smoked Salmon Pizza Yield: One 12-Inch Pizza

INGREDIENTS

• 6 Ounces pizza dough, page 77 • 3 Ounces crème fraîche • 2 Cups low-fat mozzarella, page 127 • ½ Cup Parmigiano-Reggiano • 2 Ounces smoked salmon slices • 1 Ounces fresh dill • 1 Ounces fresh basil • 2 Teaspoons extra virgin olive oil • Dash sea salt and freshly-ground pepper METHOD 1. Allow pizza dough to rest for 1 hour at room temperature 2. Heat olive oil in a sauté pan, crisp sauté the dill and basil and set aside 3. Roll out with a rolling pin to a 12” diameter 4. Spread crème fraîche on dough 5. Top with mozzarella and bake at 375° until cheese begins to brown 6. Finish with smoked salmon, basil and grated Parmigiano-Reggiano CHEF NOTE For a really cool presentation, place a dollop of caviar on each slice prior to serving VARIATION Use smoked trout in place of the smoked salmon

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Poultry

Roast Poussin Yield: 8 Servings

INGREDIENTS • 4 Whole poussin or baby chicken • 3 Tablespoons lemon pepper • 2 Tablespoons paprika • 3 Tablespoons Herbes De Provence • 1 Tablespoon sea salt

CHEF NOTE Young chickens are less gamy, sweeter and more tender than mature chickens (capons).

Fresh birds are always better; they have the least amount of processing. I recommend serving with a great wild rice, truffle risotto or goat cheese gnocchi. When purchasing, look for these terms: free range, growth hormone free, cage free, no antibiotics, or organic

METHOD 1. Mix seasonings and season birds well 2. Lay on back breast side up 3. Roast at 375° F for about 45 minutes or until VARIATIONS internal temperature reaches 150° F If a poussin or young chicken is not available, a 4. Serve with a poultry demi-glacé, page 134 Cornish game hen may be substituted. Game hens are smaller, so be sure to purchase one per guest

2012 Marchesi Antinori Tenuta Monteloro Scabrezza Toscana IGT, Tuscany, Italy – Orange blossom aromas.

Chicken Vesuvio Yield: 4 Servings

Like me, this dish originated dish originated in Chicago. Italians there named it after Mount Vesuvius, which erupted on August 24th 79 A.D., killing 13,000 people and wiping out the town of Pompeii. I’ve owned and operated many Italian restaurants in my time. Diners often told me, "This is the best Chicken Vesuvio recipe ever," and I agree with them. After years of experimenting with this dish, we found that it works best with just dark meat as dark meat has a tendency to remain much more juicy. As Mount Vesuvius was a flaming volcano with lava pouring off its 6,500 foot high peaks, any dish named after it should have a fair amount spice. Thus, we always use spicy Italian sausage and a few extra red pepper flakes. Always use the best hot Italian sausage available.

INGREDIENTS • 4 Chicken legs • 4 Chicken thighs • 1 Tablespoon dry rosemary • 1 Teaspoon sea salt • 1 Teaspoon black pepper • 2 Large Idaho potatoes, cut into long wedges • 2 Tablespoons extra virgin olive oil • Sea salt and black pepper to taste • 4 Links hot Italian sausage, cooked, sliced thin • 2 Medium yellow onions, sliced • 2 Green bell peppers, seeded and sliced thin • 2 Cloves of garlic, chopped • 1 Teaspoon red pepper flakes • 4 Cups poultry demi-glacé, page 134 • 2 Tablespoons fresh rosemary leaves, no stems • 2 Lemons, slice in half

METHOD 1. Season chicken with dry rosemary, sea salt, and black pepper and roast at 400° F for 30 2. Coat potato wedges with olive oil, salt, and pepper, and roast 400° F for 30 minutes 3. In a hot sauté pan; brown Italian sausage, add onions, green peppers, garlic and pepper flakes 4. Deglaze with juice of 1 lemon and add poultry demi-glacé 5. Plate potatoes on the bottom of a large Italian style bowl, and arrange roasted chicken on top 6. Spoon on the sausage, onion-pepper sauce mixture, which should be boiling hot 7. Sprinkle with fresh rosemary and squeeze the last lemon over the top 8. Garnish with any herb sprigs you desire

2009 Domaines Schlumberger Kessler, Grand Cru, Riesling, Alsace, France - Dry. Lemon and spice.

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Caribou Chicken Yield: 2 Servings

When I was the executive chef at Aspen's Caribou Club, I was always looking for the "perfect chicken” recipe. After a couple years and trying several presentations, here’s the best chicken recipe I developed. Of course, I named it Caribou Chicken.

To have the best-flavored chicken, you must start with the best possible bird-free from all chemicals, antibiotics, and growth hormones. Look for "cage-free" or "free range” chickens. Certified free-range chicken options will vary from region to region because most free-range farms can’t produce chickens in massmarket quantities. Farms that raise huge numbers of chickens usually also chemicals. Thus, free-range chickens can cost twice as much, but they are worth every penny.

INGREDIENTS • 1 Small free-range chicken, about 3 pounds • 2 Lemons, ripe, zest chopped fine • 1 Cup fresh rosemary, de-stemmed and chopped • ½ Cup garlic, chopped • Sea salt and • Freshly-ground black pepper • 1 Tablespoon of extra virgin olive oil • ½ Cup white wine • ½ Cup chicken demi-glacé, page 134

METHOD 1. Bone chicken, excluding the frenched upper wing bone 2. Season both sides with garlic, rosemary, lemon zest, sea salt and pepper 3. Sear hard skin side down in a heavy pan 4. Flip and place in a 350 oven for 5 minutes or until golden crispy golden brown 5. Plate chicken, de-glaze pan with white wine, reduce and add chicken demi-glacé 6. Pour sauce on side to retain crispy skin 7. Finish with freshly squeezed lemon juice

Gerard Bertrand Aigle Royal Chardonnay Limoux, France - Aromas of pineapple, peach, and almond.

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Chicken Picatta Yield: 4 Servings

INGREDIENTS • 4 Free-range chicken breasts, 6-7 ounces each — sliced in half and lightly pounded thin • Seasoned flour (2 cups flour, ½ teaspoon sea salt and ½ teaspoon freshly-ground pepper) • Egg wash (1 cup milk and 2 eggs) • 3 Cups of chicken demi-glacé, page 134 • 2 Tablespoons caper berries • Juice of 1 lemon • 2 Garlic cloves, chopped fine • 1 Shallot, chopped fine • 1 Tablespoon chopped parsley • 1 Cup white wine • 2 Tablespoons extra virgin olive oil

METHOD 1. Lightly bread chicken breast by dipping in egg wash and then rolling in seasoned flour 2. Using olive oil, sauté breaded chicken breasts in preheated sauté (oil should be slightly smoking) pan until brown and cooked throughout 3. Add garlic and shallots 4. Deglaze with white wine 5. Add poultry demi-glacé and capers 6. Reduce, finish with freshly-squeezed lemon juice and chopped parsley.

2014 Domaine William Fèvre, Valmur, Chablis Grand Cru – France - Elegant nose (white flowers and ripe pear).

Crispy Duckling

with Raspberry Chambord Sauce

Yields: 6 Servings METHOD : INGREDIENTS 1. Place the frozen duck on a wire rack inside a 2” • 3 3-Pound young ducklings — frozen • Kosher salt and freshly-ground black pepper deep hotel pan 2. Roast at 375° F for 1 hour 20 minutes • Bones and gizzards of 3 ducks 3. After 15 minutes, remove from oven, season • 3 Cups mirepoix (celery, carrots, onions) with salt and pepper, wrap legs in foil and place • 2 Garlic cloves – coarsely-chopped back in oven at 375° F for 1 additional hour in • 1 Quart light chicken stock • 1 Tablespoon tomato paste a convection oven (1 hour, 15 minutes in a conventional oven) or until golden brown and • 1 Stick butter super crispy • 1 Cup flour 4. Let cool, bone the birds, leaving the legs and • 1 Cup Chambord liquor wings intact. Reserve bones and gizzards • 2 Pints fresh raspberries 5. Roast the bones from the ducks at 375° F for 20 • Dash of kosher salt and black pepper minutes, then add tomato paste and continue to

CHEF NOTE roast another 20 minutes Because winter ducks are more fatty than summer 6. Add roasted bones, gizzards, garlic, mirepoix and chicken stock to stockpot. Simmer for 2 hours ducks, chefs face a challenge when it comes to rendering fat from the skin. In my experience, roasting 7. Strain and retain stock crispy ducks for the past 20 years, the best method 8. Make a roux with the butter and flour, then thicken the stock with the roux is to roast the duck directly out of the freezer onto a wire rack in a hotel pan to catch the grease. Yes, 9. Add Chambord, raspberries, salt and pepper that’s correct, put it into the oven rock-hard frozen! 10. Slice duck, plate and serve sauce on bottom to retain crispy skin

Cuvée Code Rouge, Cremant de Limoux, Blanc de Blancs, Brut Eternel, France - Creamy, fine bubbles. Ripe Calamari figs. Lingers on the palate.

Pollo Arrosto Yield: 2 Servings

I remember a few years back, I was starving while walking through the Rome airport when I ran into a Pollo Arrosto food stand. So, a few Euro later, I was salivating over the most fabulous crispy roasted chicken with a hint of lemon and rosemary. I started thinking, "Why can't someone do something like this in America?"

This a simply, one-pan recipe makes the whole house smell wonderful.

INGREDIENTS METHOD • 1 High-quality, all-natural chicken (in Colorado 1. Tie the wings and legs together we use Red Bird chickens) 2. Season with sea salt, lemon pepper and olive oil, then sear hard in a hot pan to crisp the skin • 1 Tablespoon extra virgin olive oil 3. In the same pan, place the chicken breast-side • 4 Cloves garlic • 4 Sprigs fresh rosemary up, add 2 rosemary springs and 4 garlic cloves • 2 Fresh, ripe lemons 4. Roast at 350° F for 30 minutes or until done 5. Let rest 5 minutes, then cut twine off and cut • 1 Teaspoon sea salt • ½ Teaspoon lemon pepper the chicken in half, removing the back bone 6. Place half chickens on serving plates • ½ Teaspoon Paprika 7. Deglaze pan with white wine/ reduce then add • ½ Cup white wine • 1 Cup chicken demi-glacé, page 134 the poultry demi-glacé • 2 Feet of butcher’s twine 8. Pour sauce on the side to keep the skin crispy,

squeeze fresh lemon on top and sprinkle with remaining rosemary sprigs

Far Niente Chardonnay Napa Valley - Oak. Citrus, honeysuckle and stone fruits. Medium bodied.

Tuscan Turchetta Yields: 16 servings

Tired of the same old traditional turkey on Thanksgiving? Try a Tuscan Turchetta this year — an all-natural turkey, boned and stuffed with a sage, pomegranate seed and sliced black-truffle stuffing.

INGREDIENTS • 1 12-14 Pound all-natural fresh turkey • 10 Cups dried French bread cubes • 4 Whole eggs • ½ Cup each onions, carrots and celery, diced • 4 Ounces fresh sage • 4 Ounces pomegranate seeds • 3 Cups turkey stock • 1 Ounces freshly-sliced black truffles (optional) • 2 Tablespoons chopped parsley • 2 Ounces truffle oil • Kosher salt and freshly-ground pepper to taste • 2-3 Feet of butcher's twine METHOD 1. Open turkey breast with boning knife; following ribcage around and separating bones from meat, leaving skin intact until all bones have been removed – see boning instructions 2. Mix all stuffing ingredients and place in a row inside turkey (a 14-pound turkey may accommodate 2 rows of stuffing inside; a 10-pound turkey will accommodate only 1 row of stuffing inside) 3. Roll boned turkey into a log shape (skin on outside) and tie with butcher’s twine 4. Season turkey with salt and pepper 5. Roast at 350° F for 45 minutes or until internal temperature reaches 160° F 6. Allow to rest 15 minutes, then slice and serve with your favorite sauce or gravy. Refer to the "Sauces” section of this cookbook

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HOW TO BONE A TURKEY 1. Lay turkey on its back, breast-side up 2. Using a boning knife, open the turkey along the keel bone from head to tail 3. Slowly peel the meat off the rib cage, being careful not to puncture or cut the skin 4. Disjoint the wing bones and thigh bones 5. Keep peeling the meat off the bones until you get to the backbone. Then completely separate the bone carcass from the meat and skin, leaving the carcass open with thigh and wing bones intact 6. With your boning knife, peel the meat off the thighs and upper wing bones until separated 7. At this point, the carcass is butterflied open and completely boneless. With larger turkeys, you may opt to remove the breast tenderloins and some breast meat mass to make room for the stuffing. This meat may be reserved for a future use as a force-meat, soup or stew or even roast for sandwiches

CHEF NOTE When boning a turkey, always follow the bones with your knife, never wander aimlessly through the meat

Il Borro Polissena Toscana IGT Rosso, Tuscany, Italy - Blackberry, licorice and leather. Medium-bodied. Lush red fruits. Good tannic structure (silky and firm).

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Seafood

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Pan Seared Pan Seared AhiAhi Striped Bass

With Mango Salsa Asian Chilean Sea Bass

Yield: 4 Servings Sea Salt Red Snapper Ahi Tuna Salmon en Croûte Sriracha Salmon Marinated Sea Scallops Sea Scallops Lobster & English Pea Risotto Lobster Scampi Shrimp with Sticky Rice Shrimp and Butternut Squash Risotto

93 94 95 96 97 98 99 100 101 102 103 104 105

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Striped Bass

with Tomato Basil Salsa Yield: 4 Servings

INGREDIENTS • 4 Striped bass fillets – skin on, scales removed • Sea salt and freshly-ground black pepper • Garlic Thyme Marinade, page 133 • Tomato Basil Salsa, page 131

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METHOD 1. Coat fish fillets in Garlic Thyme Marinade — brushing marinade onto fillets with a pastry brush is recommended 2. Refrigerate for 2 hours 3. Season fish fillets with sea salt and pepper 4. Sear in a heavy sauté pan, skin-side up until medium brown — do not flip as skin will curl 5. When fish is browned, flip onto a sheet pan and finish in a 350° F oven for about 5 minutes 6. Plate and top with Tomato Basil Salsa

Asian Chilean Sea Bass Yield: 4 Servings

INGREDIENTS • 4 6-7 Ounce Chilean sea bass filets • Asian Marinade, page 133 • 2 Tablespoons sesame oil • Dash of sea salt and freshly-ground pepper METHOD 1. Marinade filets overnight 2. Wipe off marinade off fish with a paper towel 3. Coat with sesame oil, sea salt and pepper 4. Sear in sauté pan, serving side down until brown 5. Place in baking pan 6. Bake at 350° F until flaky and done

CHEF NOTE Best served over jasmine rice with Asian-style vegetables VARIATIONS May substitute with salmon, corvina, black sea bass, or scallops

Chateau L’Hospitalet Blanc, AOP La Clape, La Reserve Blanc, France - Wood, citrus, and stone fruit aromas.

Sea Salt Red Snapper with Lemon

Yield: 2 Servings INGREDIENTS • 2 Florida true red snappers, 2 to 2 ½ pounds each, whole, dressed and scaled • 4 Lemons • Zest of 4 lemons, chopped • 1 Cup fresh oregano leaves, chiffonade cut • 2 Tablespoons sea salt • 1 Tablespoon freshly-ground black pepper • 2 Cups white wine

CLASSIC ACCOMPANIMENTS • Steamed basmati rice or jasmine rice, sautéed fresh fennel with garlic spinach and roasted organic rainbow carrots • Plenty of fresh lemons

METHOD 1. Heat wood fire oven with your favorite fruit wood to about 450° F 2. In a shallow roasting pan, pour in the wine 3. Season red snappers with a generous amount of sea salt and black pepper 4. Squeeze 1 lemon on top of each fish 5. Top fish with lemon zest 6. Bake in wood oven for about 30 minutes. You must keep spinning roasting pan as the fire is always hotter on the side closest to the flame 7. Remove, squeeze the last lemon on top of each fish and then add the fresh oregano

2014 Gerard Bertrand Cigalus Blanc, IGP Aude Hauterive, France – White fruit aromas. Hints of vanilla, butter and exotic fruits.

Ahi Tuna

Stuffed with Jumbo Lump Crab meat Yield: 4 Servings

INGREDIENTS • 1½ Pounds center-cut sashimi-grade ahi tuna — tataki cut, butterflied • ½ Pound jumbo lump crab meat – well-drained • 2 Tablespoons mayonnaise • 2 Tablespoons extra virgin olive oil • 2 Teaspoons sea salt • 1 Teaspoon white pepper • 1 Teaspoon freshly-ground black pepper • Nori sheets • 2 Cups flour • 2 Cups egg wash (4 eggs and 1½ cups milk) • 3 Cups seasoned panko

METHOD 1. Mix crab meat with mayonnaise, sea salt and white pepper 2. Stuff crab meat into butterflied tuna cuts and press shut 3. Cut nori sheet to fit the tuna, season the tuna with sea salt and freshly-ground black pepper

4. Wrap the stuffed tuna with the nori sheets, usually two times around then wet the final edge to make the nori stick together 5. Bread the nori-wapped tuna in the classic style with flour, egg wash and seasoned panko

COOKING METHOD 1. Sauté the panko-crusted tuna until golden brown.

(Note: if it's too rare place into a 350° F oven for a couple minutes) 2. Slice and serve

CHEF NOTE If panko is too course, add it to your food processor and spin it to make a finer bread crumb VARIATIONS You may substitute chopped, steamed lobster, shrimp or scallops for the crab meat

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Salmon en Croûte With Spinach & Fennel Yield: 12 Servings

INGREDIENTS • 4 Pound salmon filet — skinless and boneless • 1 Pound fresh, organic baby spinach — stems removed • 1 Bulb fresh fennel — sliced very thin • 2 Sheets puff pastry • 3 Egg yolks • Sea salt and lemon pepper • Lemon caper aïoli, page 147 •

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METHOD 1. Slice the salmon in half lengthwise, cutting from head to tail 2. Season each side of fish with kosher salt and lemon pepper 3. On 1 salmon fillet, lay half the sliced fennel 4. Top fennel with the baby spinach and then the remaining fennel 5. Roll out puff pastry. Wrap the stuffed salmon with the puff pastry 6. Paint the puff pastry with egg yolks 7. Bake at 350° F for 30 minutes or until goldenbrown and cooked throughout 8. Reduce to desired thickness 9. Serve with lemon caper aïoli

Sriracha Salmon Yield: 4 Servings

This is a great sweet-and-spicy recipe for those chilly winter nights after a day of skiing, snow-shoeing or snowmobiling.

INGREDIENTS METHOD • 4 6-ounce Norwegian salmon center-cut fillets 1. Marinade the salmon for 1 hour • Sriracha Marinade, page 133 2. Sear salmon until brown on both sides • 3 Tablespoons slivered scallions or crispy leeks 3. Finish in a 350° F oven for about 5 minutes, for garnish depending on the thickness of the fillets 4. Garnish with a drizzle of Sriracha sauce, slivered scallions or crispy leeks

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Marinated Sea Scallops Yield: 4 Servings

INGREDIENTS • 20 Jumbo diver sea scallops (fresh) • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • Marinade for scallops, page 133 METHOD 1. Marinate scallops of 15-30 minutes in the marinade for scallops 2. Preheat heavy pan 3. Season scallops with sea salt and black pepper 4. Sear hard in olive oil until golden brown 5. Serve immediately

CHEF NOTE Do not overcook sea scallops. They should be cooked medium so that they are slightly translucent in the center. If scallops are freshly shucked, leave the roe attached and serve with the scallops. The roe is considered a delicacy. Chef may opt to serve in the shell VARIATION Substitute Asian marinade

Vintage, Bertrand, Thomas Jefferson Cuvée, AOP Cremant de Limoux, Brut Rosé, France - Complex bouquet.

Fine bubbles, earthy tone.

Sea Scallops

With Osetra Caviar Crema

Yield: 6 Servings INGREDIENTS METHOD • 12 Jumbo sea scallops — fresh, dry-packed 1. Season scallops with sea salt and black pepper (U-8 to U-10’s) 2. Season heavy pan with 1 tablespoon extra virgin • 2 Teaspoons sea salt olive oil, spreading with a paper towel • Dash of Freshly-ground black pepper 3. Heat pan until olive oil begins to smoke lightly • 1 Lemon 4. Sear scallops "hard”, seasoned side down • Osetra Caviar Crema, page 142 5. Allow to brown, flip, cook to medium 6. Remove from pan (do not over-cook), sprinkle with fresh lemon juice and top with caviar crema

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Lobster & English Pea Risotto Yield: 4 Servings

INGREDIENTS — RISOTTO • 2 4-Ounce Maine lobster tails (de-shell, cut lobster meat into bite-sized pieces, saving the shells for the jus) • 2 Cups Arborio rice • 1 Cup onion, chopped fine • 2 Tablespoons extra virgin olive oil • 8 Cups clam juice • 1 Cup white wine • 2 Tablespoons butter • ¼ Cup heavy cream • 1 Cup fresh English peas (or frozen sweet peas) • ½ Cup Parmigiano-Reggiano • 1 Teaspoon each of sea salt and white pepper

MAIN INGREDIENTS — LOBSTER JUS • 2 Lobster shells (halved) • 1 Cup white wine • 1 Tablespoon tomato paste • 2 Cups clam juice • 1 Tablespoon extra virgin olive oil • Sea salt and white pepper METHOD 1. Sauté lobster shells in olive oil 2. Add white wine and reduce. Add clam juice, tomato paste, salt, and white pepper 3. Set aside until ready to plate risotto

VARIATIONS — May substitute shrimp, scallops, conch, octopus, or squid METHOD — RISOTTO 1. In a sauce pot, sauté onions in olive oil until soft, PLATING METHOD — Spoon lobster jus into bowl and add Arborio rice first, add risotto (it should have the consistency of 2. Add white wine, reduce creamy oatmeal). Garnish with fresh herbs 3. Add raw lobster meat 4. Slowly add clam juice, 1 ladle at a time 5. Finish by adding butter, heavy cream, sweet peas and cheese 6. Season with salt and white pepper

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Lobster Scampi Yield: 4 Servings

INGREDIENTS • 4 4-Ounce lobster tails — shelled and cut into large chunks • 2 Cups flour • 6 Eggs • 2 Tablespoons fresh garlic – finely chopped • 2 Tablespoons shallots – finely chopped • 2 Tablespoons extra virgin olive oil • 1 Cup heavy cream • 1 Cup white wine • ½ Cup clam juice • Juice of 1 lemon • Zest of 1 lemon • Pinch sea salt and freshly-ground black pepper • ¼ Cup edible flowers, chopped

METHOD 1. Whip eggs together with salt and pepper 2. Toss lobster chunks in flour, dip in whipped eggs and sauté in extra virgin olive oil 3. Remove lobster chunks from the pan 4. In same pan, add garlic and shallots, sauté lightly 5. Add white wine, reduce 6. Add clam juice, cream, lemon zest and lemon juice, reduce to desired thickness 7. Artistically plate the lobster, cover with sauce and sprinkle with edible flower confetti CHEF NOTE May serve with angel hair pasta or over sautéed spinach or kale VARIATIONS — May substitute shrimp

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Shrimp with Sticky Rice Yield: 4 Servings

INGREDIENTS • 20 Large shrimp, peeled, deveined, and washed • 2 Teaspoons sea salt • 2 Teaspoons lemon pepper • 2 Tablespoons of sesame oil • 2 Cups sticky rice (cooked) • 2 Apples, thinly sliced (keep together) • 4 Ounces teriyaki glaze (purchase in gourmet market) • 1 Tablespoon garlic • 1 Tablespoon ginger • ½ Cup sesame oil • ½ Cup fresh thyme • Edible flowers METHOD 1. Mix sesame oil, garlic, thyme, ginger and blend until smooth 2. Marinate shrimp for 2 hours in the refrigerator 3. To prepare shrimp, heat is sesame oil in a large sauté pan 4. Season shrimp with sea salt and lemon pepper 5. Sauté until done PLATING 1. Decorate the plate with teriyaki glaze 2. Shape rice with a food mold, ramekin or cup 3. Position sticky rice mold on plate and top with sautéed shrimp 4. Holding apple slices together, fan them out like playing cards. Stand them upright next to the shrimp-topped rice 5. Garnish with edible flowers and fresh herbs

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Shrimp and Butternut Squash Risotto with Sweet Peas in a Lobster Au Jus Yield: 4 Servings

INGREDIENTS - MARINADE • 1 Teaspoon garlic cloves • 1 Tablespoon fresh thyme • ½ Cup extra virgin olive oil INGREDIENTS - LOBSTER JUS • 1 Small lobster tail, cut in quarters • 2 Tablespoons extra virgin olive oil • 1 Cup white wine • 1 Tablespoon tomato paste • 2 Cups clam juice (available at markets) INGREDIENTS - RISOTTO • ½ Cup onions, chopped fine • 2 Shallots, chopped fine • 2 Tablespoons extra virgin olive • 1½ Cups Arborio rice • 1 Cup white wine • 12 U-15 Shrimp, marinated for 1 hour (see above) • 6 Cups clam juice • 1 Cup pre-cooked butternut squash, diced fine • 1 Cup fresh English peas • 1 Tablespoon butter • 1 Tablespoon heavy cream • ½ Cup grated Parmigiano-Reggiano • Sea salt and pepper to taste

METHOD FOR MARINADE 1. Combine ingredients and blend.

2. Marinate shrimp for 1 hour METHOD FOR LOBSTER JUS 1. Sauté lobster pieces and shell in olive oil 2. Add white wine and reduce by half 3. Add tomato paste and clam juice 4. Strain, reduce, and season with sea salt and white pepper to taste METHOD FOR RISOTTO 1. Sauté shrimp in 1 tablespoon olive oil, season with sea salt and pepper; set aside 2. Sauté onions and shallots lightly in olive oil; do not brown 3. Add Arborio rice, sauté with onions and shallots 4. Add white wine, reduce by half 5. Add 6 cups of clam juice, 1 cup at a time until absorbed. Stir until rice is cooked 6. Add butternut squash, sweet peas, butter, heavy cream and Parmigiano-Reggiano. Salt and pepper to taste ASSEMBLY 1. Spoon lobster jus on bottom of bowl 2. Top with creamy risotto and prawns

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Meat (Beef, Game. Lamb & Pork) 106

Whole Roasted Buffalo Tenderloin Yield: 8 Servings

INGREDIENTS • 1 Buffalo tenderloin (5-6 pounds) — trimmed with silver skin removed • 1 Tablespoon fresh thyme, chopped • 1 Tablespoon fresh rosemary, chopped • 2 Tablespoons fresh garlic, chopped • 3 Tablespoons Montreal steak seasoning (may substitute sea salt and ground pepper) • 2 Tablespoons extra virgin olive oil

VARIATIONS May substitute beef tenderloin, whole trimmed New York strip loin, pork tenderloin or your favorite cut CHEF NOTE If using a wood-burning oven, rotate meat every 5 minutes — the fire side is always hotter

METHOD 1. Rub tenderloin with olive oil, then season with garlic, herbs and seasonings 2. Roast in a preheated, hot wood-burning oven, convection oven or conventional oven at 350° F 3. For medium-rare meat, check internal temperature at the thickest place with a chef’s thermometer and cook until 122° F 4. Allow meat to rest for 20 minutes prior to slicing and serving

Waygu Beef Yield: 4 Servings

The term Waygu simply means Japanese beef. Waygu beef was first introduced to the United States in 2012 by the National Waygu Association at the National Western Stock Show. The Japanese Waygu cattle were crossbred with Angus cattle, creating what is known as American-style Kobe beef. Waygu steaks may be as pricey as a couple hundred dollars per steak. The meat is so wonderful that you don’t have to do much to make it taste delicious. See ordering information page 161.

INGREDIENTS • 4 5-6 Ounce Waygu filet mignons • Sea salt and freshly-ground black pepper

METHOD 1. Season steak 2. Pan-sear or grill to medium rare

The meat is extremely rich, thus smaller servings are recommended. The meat is so flavorful that I would not serve any heavy sauces. When possible, a light jus works just fine VARIATIONS New York strip, or sirloin cuts may be substituted

CHEF NOTE

Clos d’Ora, Minervois-La Livinière AOP, France - Full-bodied, long finish. Black violet floral notes and dark chocolate flavor.

Bistecca alla Fiorentina Yield: 2 Servings

I can’t think of any country, town or region in the world where their steak recipe is more celebrated than Florence Italy’s "Bistecca alla Fiorentina”. In translation, this is "steak in the style of Florence”. The old myth about this steak is that if you were dying and could request one last meal, it would certainly be a "Bistecca alla Fiorentina”.

My method of cooking this dish, is to use a 600°F wood-fired oven. At that temperature, I can sear the outside, creating a wonderful crispy crust, yet keep the inside succulent, juicy, and rare. Not everyone has a wood oven in their home kitchen. In that case, you can use your charcoal grill or cast iron skillet preheated super-hot

INGREDIENTS • Large filet of porterhouse steak, 2" thick • 1 Cup fresh rosemary – chopped, stems removed • 1 Cup fresh sage – chopped and stems removed • 2 Tablespoons sea salt • 2 Tablespoons freshly-ground black pepper • 2 Tablespoons extra virgin olive oil • 2 Lemons — cut in wedges • 2 Lemons — cut in half for grilling

METHOD 1. Preheat your cooking vessel 2. Rub steak with extra virgin olive oil 3. Season with sea salt and black pepper, retaining seasonings 4. Sear hard and hot, flipping when dark brown but not burnt 5. Re-season with sea salt and black pepper each time it is flipped 6. Slice, serve rare with rosemary, sage on top and lemon wedges on the side

2013 Marchesi Antinori Tignanello IGT , Tuscany, Italy – Red and black fruits, vanilla notes with leather and some smoke. Fresh, pronounced acidity.

Châteaubriand

Yield: 1 Chateaubriand for 2 Diners METHOD 1. Season outside of beef tenderloin 2. Sear beef, browning in a heavy pan 3. Remove from pan and roast at 325° F until beef reaches 122° F internal temperature 4. Let rest 10 minutes, slice and serve The dish was created in France and was named after Vicomte François-René de Châteaubriand by CLASSIC ACCOMPANIMENTS his personal chef, Montmireil. Châteaubriand was • Duchess potatoes (4 cups of your favorite an accomplished writer and diplomat who served as mashed potatoes mixed with 2 egg yolks, then piped out of a pastry bag and browned, either in both Secretary of State for King Louis XVII of France oven set to "Broil” or with a blowtorch) and ambassador for Napoleon Bonaparte.

• Vegetable à la Bouquetière — a colorful bouquet

of your favorite vegetables INGREDIENTS • 1 Pound filet mignon, center-cut, trimmed, silver • Béarnaise sauce, page 136 skin removed • Châteaubriand sauce, page 136 • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper My first recollection of cooking was when I was in third grade. My father owned a restaurant in Chicago named "The Châteaubriand”. The specialty of the house was the classic Châteaubriand, which was romantically served for two.

Château de Villemajou, Grand Vin, Corbières Boutenac, France,- Aromas of black fruits, mild spice and roasted java.

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Filet Mignon

Stuffed with Maine Lobster Yield: 2 Servings

INGREDIENTS • 2 Center-cut filet mignons, 8 ounces each • 2 Brazilian lobster tails, 4 ounces each • 1 Stick unsalted butter • 1 Tablespoon chopped garlic • 1 Tablespoon chopped favorite herbs • Sea salt and freshly-ground black pepper

METHOD 1. Slow-poach shelled lobster meat in butter, garlic, salt and pepper 2. Using a paring knife, poke a hole in the side of the steak. Insert finger and push interior of steak aside to make a hollow 3. Mix poached lobster meat, butter, garlic, herbs, sea salt and pepper 4. Stuff the filet with the seasoned lobster, being careful not to puncture the outside walls 5. Sear on grill or in a heavy skillet until internal temperature reaches 120° F 6. Slice in half, open and serve

Shown with Bordelaise sauce, page 137

Gerard Bertrand Aigle Royal Pinot Noir, IGP Haute Vallee de l'Aude, France - Cherry and raspberry fruit notes.

Some spice. Silky tannins. Well balanced. Long finish.

Gerard Bertrand La Forge Corbieres-Boutenac, South of France - Black cherry, and plum, Spicy licorice and peppercorns.

Steak Au Poivre Yield: 4 Servings

One of my all-time favorite steak dishes. I especially like Steak Au Poivre on a cold winter’s evening. The warmth of the spicy peppercorn sauce warms you up from the inside out.

This dish uses a classically cooked "in the pan” and finished with a brandy sauce preparation. It's especially entertaining at your favorite restaurant with a maître ‘d and his gueridon flambéing tableside. It’s almost as much fun to prepare as it is to eat. Many steaks may be used with this dish — let’s just call it "chef’s choice”. New York strip or Kansas City strip, rib-eye steak (bone-in), filet mignon, Tournedos, or sirloin. For non-red meat eaters, try a chicken breast or slice of turkey breast.

INGREDIENTS • 4 Steaks, chef ’s choice of cut and size • 4 Tablespoons of cracked peppercorn • 2 Tablespoons garlic, chopped • 2 Tablespoons shallots, chopped • 1 Tablespoon Dijon mustard • 2 Tablespoons heavy cream • ½ Cup brandy or cognac • 2 Cups veal/beef stock or demi-glacé, page 134

METHOD 1. Pound peppercorns into 1 side of the steak 2. In a heavy pan, sear hard, browning until steaks are cooked to desired level 3. Add garlic, shallots and then flambé with brandy 4. Finish sauce with Dijon mustard, demi-glacé or stock and cream 5. Reduce sauce to desired thickness

Colorado Lamb Chops Pomegranate Infused Yield: 4 Servings

INGREDIENTS • 2 Colorado lamb racks (8-bone) • Pomegranate Marinade, page 133 • Sea salt and freshly-ground pepper • Port Wine Bordelaise Sauce, page 137 METHOD 1. Trim the lamb racks free of all excess fat and silver skin 2. Bones to be peeled and Frenched (ask butcher for bones to be Frenched) 3. Remove every other bone, thus making 4 lamb chops from an 8-bone rack 4. Submerge lamb racks in Pomegranate Marinade for 3 hours in the refrigerator 5. Remove from marinade and wrap bones in foil to prevent bones from burning 6. Season lamb chops with sea salt and pepper 7. Grill lamb until nicely caramelized and brown and then place on sheet pan and finish cooking in oven at 350° F until medium rare or reaching 124° F internal temperature 8. Pour Port Wine Bordelaise Sauce on plate, and arrange chops 9. As seen in photo, garnish with fresh chive flowers, organic daisies, pomegranate seeds and bachelor buttons

VARIATIONS May substitute Australian lamb racks or Colorado lamb tenderloins. For the lamb preparation, you may opt to leave the rack completely whole or you can ask your butcher to remove every other bone, creating double-size lamb chops CHEF NOTE When a marinade contains honey, your meat will caramelize very quickly. Use caution during grilling to make sure not to burn the marinated chops

Gerard Bertrand La Forge Corbieres-Boutenac, South of France - Black cherry, and plum, Spicy licorice and peppercorns.

Fig Glazed Pork Porterhouse Yield: 4 Servings

INGREDIENTS • 4 Porterhouse pork steaks – center-cut • Kosher salt and black pepper to taste

MARINADE INGREDIENTS • 1 Cup extra virgin olive oil • Fig Marinade, page 133 • Fig Véloute Sauce, page 135 • ½ Cup fig puree (fresh if possible)

METHOD 1. Submerge steaks in Fig Marinade for 2 hours 2. Season pork with kosher salt and black pepper 3. Grill until medium rare 4. Glaze with the Fig Véloute Sauce

2012 Nickel and Nickel Darien Vineyard Syrah Russian River Valley, Sonoma - Purple fruits. Blackberry jam, blueberry and spice.

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Chapter 6 : Desserts Tiramisu 115 Apple Cinnamon Crostata 116 Crème Brûlée 117 Cheesecake Cupcakes 118 Wild Berry Waffles 119 Easy Gelato 120 121 Ultimate Gelato Semifreddo Trifle 123

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Tiramisu

Yield: 12 Martini Glasses "Straight Up" If you look in older Italian cookbooks you won’t find tiramisu. It is a relatively new dessert. My first recollection was in the early 90’s, although the first known printed recipe appeared in 1982. I believe the classic tiramisu was derived from another ladyfinger-layered Italian dessert named "zuppa inglese”. The name tiramisu translates to "pick me up”. The theory behind it is that there’s enough caffeine in the espresso to wake you up and enough liquor (cognac) to make you feel good, thus the name fits perfectly. A tip of the hat to my long-time friend Chef Stefano Zoppè for the recipe.

STEP 1

ASSEMBLY

INGREDIENTS

• 8 Egg yolks • ½ Cup sugar • ¼ Cup cognac • 12 Ounces mascarpone cheese

INGREDIENTS • Mixture from Step 1 • Mixture from Step 2 • Mixture from Step 3 • 2 Cups espresso — chilled • 6 Ounces cognac METHOD • 36 to 50 Ladyfingers, depending on size 1. In a double boiler, heat yolks and sugar. Keep • ½ Cup cocoa powder whisking, as yolks start to thicken. Whisk until zabaione base is consistency of pancake batter METHOD 2. Place in a mixer at high speed for 2 minutes 1. Fold together all 3 mixtures 3. Add chilled mascarpone cheese and mix again 2. In a martini glass, start by adding 2 tablespoons for 2 minutes at high speed. See Farm to Table of the tiramisu mixture section for a mascarpone recipe 3. Dip lady fingers one at a time for 1 cookie layering 4. Place in the refrigerator until needed in the martini glass. Keep them tightly together.

You may have to break the lady fingers in smaller STEP 2 lengths to fit in the martini glass 4. Continue until glass is ⅔ full Ingredients 5. Drizzle ½-ounce of cognac into each glass to • 1 Pint heavy cream flavor all the espresso-dipped ladyfingers • 1 Tablespoon vanilla extract or 1 vanilla bean 6. Fill martini glasses with the tiramisu mixture and • ½ Cup powdered sugar spread smooth with a cake spatula 7. Dust with coco powder until completely covered METHOD 8. Cover with plastic, refrigerate overnight and 1. In a mixture, blend all until thick creamy whipped serve chilled cream if formed — do not over-whip 2. Retain somewhere cool or in the refrigerator CHEF NOTE To serve tiramisu flaming, add two 151-proof, rumSTEP 3 soaked sugar cubes on top a small piece of foil INGREDIENTS • 8 Egg whites, chilled • ½ Cup sugar METHOD 1. In a mixer, whip egg whites until they foam 2. Add sugar, continue whipping to stiff peaks 115

Apple Cinnamon Crostata Yield: 8 Slices

DOUGH INGREDIENTS • 1½ Cups all-purpose flour • 3 Tablespoons sugar • 1 Teaspoon vanilla extract (or 1 vanilla bean) • 1 Teaspoon sea salt • 1½ Sticks unsalted butter — cut in small pieces • 3 Tablespoons ice-cold water

METHOD 1. Place all dough ingredients into an electric mixer with a paddle attachment 2. Mix at low speed until all butter has been incorporated into dough 3. Remove dough mixture, let rest for 1 hour at room temperature FILLING INGREDIENTS • 2 Pounds Granny Smith apples — peeled and sliced (no seeds, no core) • ¼ Teaspoon orange zest, grated-fine • 1 Cup sugar • ½ Teaspoon sea salt • ¼ Teaspoon cinnamon • ¼ Teaspoon nutmeg • ½ Stick unsalted butter • ½ Cup flour • ¼ Cup walnut pieces

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METHOD 1. Sauté sliced apples in butter until slightly softened, remove from heat 2. Add rest of filling ingredients and stir well, making sure not to break the apple slices

CROSTATA METHOD 1. Roll out dough, increasing size 6" larger than baking pan or pie tin 2. Place in baking pan or pie tin, leaving 3 inches on all sides 3. Add filling, then fold in overhanging dough sides 4. Generously sprinkle dough sides with granulated sugar 5. Bake at 350° F for 30 minutes or until crust is golden brown 6. Serve warm with a generous scoop of your favorite ice cream or gelato

Crème Brûlée Yield: 10 Servings

Probably the best-known dessert of the custard family, this delicate creamy custard has a caramelized sugar topping and is served throughout the world at some of the finest restaurants. It should not be solid custard but more of a half-cooked creamy custard. I like to serve it in a shallow, fluted dish where you have a large surface area for caramelizing the sugar, as that is the best part. The perfect crème brûlée should be well caramelized, served warm on the top and cool on the bottom. I’ve seen chefs doing all kinds of crazy stuff for the sugar (which is to be caramelized), such as using super-fine granulated sugar or leaving brown sugar out to harden and then grating it fine by hand. This is nonsense and totally unnecessary. For the perfect caramelized sugar topping, you will need only two things: plain, everyday granulated sugar and a blowtorch.

INGREDIENTS • 1 Quart heavy cream • 6 Large egg yolks • ⅔ Cup sugar • 2 Vanilla beans — powdered (or 1 tablespoon vanilla extract) • ½ Cup granulated sugar (for caramelizing)

VARIATIONS • Alcohol flavorings: Grand Marnier, Cointreau, Tia Maria, Kahlua, and chocolate liqueur • Infusions: raspberry, mango, ginger, and strawberry, coffee bean

METHOD 1. Scald the heavy cream and pour into the egg yolks, vanilla and sugar 2. Pour onto fluted dish and bake at 300° F for 30 minutes. Refrigerate until needed 3. At serving time, sprinkle the top with granulated sugar and caramelize with a blowtorch

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Cheesecake Cupcakes

with Strawberry Butter Cream Yield: 24 Cups Cakes

CRUST INGREDIENTS

• 4 Cups graham cracker crumbs • 2 Sticks unsalted butter, room temperature • 1 Teaspoon vanilla extract or 1 vanilla bean • 1 Teaspoon sea salt • 1 Tablespoon sugar

METHOD 1. Mix cream cheese and eggs in a mixer 2. Add rest of ingredients and mix well 3. Pour batter into crust-filled cupcake liners 4. Bake at 325° F for 35 minutes 5. Remove and refrigerate for 2 hours

METHOD 1. Mix all ingredients and press into cupcake liners/ cupcake pan 2. Bake at 300° F for 5 minutes and let cool

FROSTING INGREDIENTS • 2 Cups unsalted butter, room temperature • 8 Cups powdered sugar sifted • 2 Teaspoons whole milk • 1 Tablespoon vanilla extract or 1 vanilla bean • 1 Teaspoon sea salt • 3 Tablespoons condensed strawberry puree

CHEESECAKE INGREDIENTS • 5 Whole eggs • 2 Cups all-purpose flour • 1 Pounds cream cheese, room temperature • 2 Cups sugar • 1 Cup whole milk • Zest of 1 lemon and 1 orange • 1 Tablespoon vanilla extract • 1 Tablespoon baking powder • 1 Teaspoon sea salt

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METHOD 1. Combine sugar and butter, whip until fluffy 2. Add rest of ingredients whip 2 more minutes 3. Frost each cupcake and serve

Wild Berry Waffles With Crème Anglaise Yield: 6 Servings

Waffles! Everyone loves waffles. Let me think, how about with a fun, innovative waffle dessert? This recipe is super easy as you can use your favorite pancake mix, at home. Waffle mix is the same as pancake mix only a bit thicker.

INGREDIENTS • 3 Cups pre-mixed thick pancake batter, use your favorite mix, should be thick • 2 Tablespoons wild berry jam or jelly • Spray oil, non-stick • 1 Cup strawberries, sliced • 1 Cup blueberries • 2 Kiwi, peeled and sliced • 6 Sprigs of fresh mint • Crème Anglaise, page 151 • Raspberry Sauce, page 158

METHOD 1. Swirl the wild berry jam into the waffle batter 2. Preheat waffle maker, spray with non-stick oil 3. Spoon batter into waffle maker, creating a circle about 3" in diameter 4. Cook each waffler for 4 minutes 5. Place 2 waffles on a plate, top with fruit gelato 6. Garnish with mint leaf VARIATIONS Serve with fruit puree, ice cream or gelato

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Easy Gelato Yield: 1 Quart

INGREDIENTS • 1 Pint heavy cream • 1 Pint half-and-half • 4 Large egg yolks • ¾ Cup sugar • ½ Teaspoon vanilla extract or 1 vanilla bean EQUIPMENT • Ice cream machine

METHOD 1. Heat heavy cream and half-and-half to scalding temperature 2. Pour hot cream into bowl with egg yolks, sugar and vanilla, whip with a wire whisk gently CHEF NOTE Fresh fruits freeze rock hard and are unpleasant to eat, so we usually use fruit purees instead VARIATIONS Try flavoring your gelato by adding chocolate sauce, white chocolate sauce, fruit puree, mint, lavender, ginger, or honey

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Ultimate Gelato Dressed up with a delectable dessert sauce and garnished with fresh fruit and flowers, plain old gelato can become a gala dessert. Try it the way that Apachula has pictured it below, with a raspberry sauce, nuts, berries and a sprig of mint. Or dip into the dessert sauces on page 150 for even more sweet inspirations.

Gelato is ice cream all’Italiana, and if it seems denser and fruitier than American ice cream, it is. The ingredients are mostly the same, but gelato rarely contains egg yolks. Because it’s churned at a much slower speed, which introduces less air into the base, gelato is smoother and denser. Because gelato contains less cream, but more milk, it’s generally lower in fat, but higher in sugar than American ice cream.

If you’ve tasted gelato and ice cream side by side, you’ll swear that the fruit flavors of gelato are far more vibrant. That’s because the butterfat in ice cream coats the palette. Gelato lets the flavors of fruits, nuts and spices shine through. It's the best it will ever be when it's fresh, so keep the ice cream machine spinning while dinner is served.

Of course, fresh ingredients are the basis for making great gelato.

Raspberry Sauce INGREDIENTS • 2 Pints fresh raspberries • 2 Tablespoons sugar • Dash of vanilla extract METHOD 1. Lightly sauté raspberries 2. Add sugar and vanilla extract 3. Blend until smooth in bar style blender. Strain through a sieve or cheesecloth to remove seeds 4. Refrigerate

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Semifreddo Trifle Yield: 10-12 Servings

This is one of my creations that combines 2 classic desserts: semifreddo and trifle. I love it for summer dinner parties because it can be prepared in the afternoon, placed in the freezer, and served when ready.

This dessert is a 3-layered rainbow that is presented in a parfait glass or champagne flute. Semifreddo means "semi-cold or half-cold” and trifle is traditionally layered, usually with fruit and custard alternating with cake. In this case, we will make a base semifreddo, then divide it into 3 flavors, and layer the semifreddo with angel food or pound cake.

When prepared properly, the semifreddo will have a fluffy, smooth, velvety consistency. Because it’s filled with whipped air, it will never freeze hard. This recipe yields 1 base semifreddo that is divided into 3 bowls and folded into the 3 different color fruit purees.

INGREDIENTS • 1 Pint heavy cream • 2 Tablespoons powdered sugar • 2 Teaspoons vanilla extract • 6 Eggs, separated • 6 Tablespoons sugar • 2 Tablespoons sweet marsala wine • 2 Cups mango • 2 Cups raspberry • 2 Cups kiwi • 1 Angel food or pound cake (store bought) • Fresh berries or mint for garnish METHOD—Fresh Whipped Cream 1. Using a mixer, whip 1 pint heavy cream with 2 tablespoons powdered sugar and 1 tablespoon vanilla extract. Beat mixture into a whippedcream consistency 2. Place mixture in a bowl and reserve in refrigerator until assembly

METHOD — Swiss Meringue 1. In a double boiler, vigorously whisk 6 egg whites, 3 tablespoons of sugar, and vanilla extract to stiff peaks. The heat will help to dissolve the sugar granulations into a smooth and fluffy meringue 2. Place in bowl and reserve until assembly METHOD — Fruit Purees 1. Separately puree mango, raspberry and kiwi in a blender 2. Strain seeds using a wire mesh sieve 3. Place fruits in separate bowls and set aside

METHOD — Assembly 1. Cut cake into slices. Use a food mold or a glass to cut the cake to fit into the dessert glass 2. Fold together the whipped cream, zabaglione, and meringue. Divide into 3 bowls 3. Fold together each fruit puree into 1 of the 3 bowls above so that you make 3 differentlycolored flavors of semifreddo 4. Layer each flavor into the a parfait glass or METHOD—Zabaglione 1. In a double boiler, whisk 6 egg yolks, 3 champagne flute, separating each layer with a slice of cake tablespoons of sugar and 1 tablespoon of sweet marsala, stirring until mixture has the 5. Place in freezer for at least 1 hour 6. Garnish the top with fresh fruit or a sprig of mint consistency of pancake batter 2. Place in a bowl and reserve until assembly VARIATIONS 1. Any 3 fruits will work so choose seasonal and vibrantly colored fruits to create your rainbow 2. You can opt to purchase fruit puree from the grocery store, gourmet market, or online

Chapter 7 : Farm to Table

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Local, Fresh, Organic

Self-Gardening and Sustainable Agriculture The Farm to Table Movement minimizes the steps your food will take from harvest to your table. Unless you’ve been living under a rock, you have probably notice in increase in your local farmers markets.

Starting out about twenty or so ago, it has now has blossomed into major business. Even in my hometown of Aspen, Colorado, the farmers markets operate throughout the winters in indoor facilities.

The Farm to Table concept allows individuals and restaurants to intuitively decide what they would like to feed themselves and their families and to place on their menus. These days, rooftop farms, restaurant herb walls with spray misters, window baskets of tomatoes, herb gardens, edible flowers, green houses and community-shared gardens are all extremely popular.

I have dedicated this entire chapter to Farm to Table.

By making these easy step-by-step recipes, you can now practice and enjoy the ultimate farm-to-table "homemade from scratch” in your home kitchen.

I encourage you to try a few simple recipes and then start exploring with your favorite flavors. For example, homemade cream maybe easily infused with lavender just by submerging fresh lavender in the cream solution overnight and making your own homemade Lavender Cream Cheese.

Farm to Table Greek Yogurt 126 Ricotta 126 Sour Cream 126 Crème Fraîche 126 Cream Cheese 126 Mozzarella 127 Mascarpone 127 Butter 128 Chèvre 128 Hummus 129 Tapenade 129

Between the 1970's and 1990's, ranchers injected cattle with growth hormones and food companies introduced mass amounts of processed food into local markets. Human cancer rates rose. That's when we, as consumers, began making a statement.

We began purchasing all-natural, whole grains, organically-produced, farm-to-table, farmer-to-fork and harvest-to-happy concept foods. We began to Salsas Basil Pesto 130 make our voices heard about how our foods will be Papaya Lime 130 produced.

Mango 130 Fresno Chili Mango 130 By minimizing the amount of steps, you minimize Tomato-Basil 131 the processing it takes to produce your foods.

Avocado Lime 131 Acquiring these foods for your family is the safest, most intelligent choice. Pending on your location, local agriculture, growing season and accessibility to green houses you will experience seasonality of certain fruits, herbs and vegetables.

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Greek Yogurt INGREDIENTS • 2 Tablespoons yogurt culture (usually sold in packets available at most grocery stores) • 1 Quart whole milk (read labels — the higher the fat content, the better) • ¼ Cup powdered milk

EQUIPMENT • Cheese cloth • Sauce pots • Whisk

Method 1. Scald milk / pasteurizing (do not boil over) 2. Let chill to about 110° F, then stir in the powdered milk 3. Add 2 tablespoons of yogurt culture, whisk milk and culture together, then pour into a glass bowl and cover with plastic 4. Place in a slightly warm oven (approximately 108° F) for 4 to 12 hours to allow to thicken 5. Strain the yogurt through the cheese cloth, tie like a "beggars purse” and hang in your refrigerator allowing juices to run off (approximately 2 - 4 hours — the longer you hang, the thicker it will get) 6. Place in air-tight containers and enjoy with granola, fresh fruits or honey

Sour Cream INGREDIENTS • ½ Cup whole milk • 1½ Teaspoons white vinegar • 1 Cup heavy cream (high fat content or 36% fat) • ¼ Teaspoon fine sea salt

Crème Fraîche

(Not Your Mother’s Sour Cream)

INGREDIENTS • 1 Cup heavy whipping cream • 2 Tablespoons buttermilk

METHOD 1. Mix ingredients together in a glass bowl 2. Cover with plastic wrap 3. Place in a warm spot 12-24 hours until thickened 4. Refrigerate in an air-tight container

Ricotta

INGREDIENTS

• 1 Gallon whole milk • 1 Pint sour cream • 1 Quart buttermilk • 1 Teaspoon fresh garlic (chopped fine) • 1 Cup heavy cream • Dash of kosher salt and white pepper METHOD 1. Bring milk to a simmer 2. Stir in sour cream and buttermilk 3. Allow a cheese raft to form and do not stir or disrupt it 4. Scoop the cheese raft off the top using a fine mesh strainer 5. Retain the cheese curd. Refrigerate until chilled 6. Adjust consistency of cool curl with heavy cream 7. Finish by seasoning with salt and white pepper

Cream Cheese INGREDIENTS • 8 Ounces heavy cream • ¼ Cup sour cream • ½ Teaspoon fine sea salt

METHOD 1. In a bowl, mix whole milk and vinegar, and let sit METHOD at room temperature for 10 minutes 1. Mix heavy cream and sour cream in a bowl 2. Stir in 1 cup heavy cream and let stand at room 2. Let stand at room temperature in air-tight temperature for 24 hours container for 24 hours 3. Add salt and refrigerate 3. Add salt and refrigerate VARIATIONS Add 1 package ranch or French onion dip 126

VARIATIONS Add smoked salmon puree, preserves, jams, or jellies to create breakfast spreads

Mozzarella

Mascarpone

INGREDIENTS • 1 Gallon whole milk — read label, avoid "UHT" milk (“ultra-high temperature” pasteurized) • 1½ Teaspoons citric acid (in the canning section at most grocers) • 1 Tablespoon sea salt or kosher salt • ¼ Teaspoon rennet (in the pudding section at grocers)

EQUIPMENT • Food thermometer • 2-Gallon heavy pot with lid • Microwave with carousel • Microwavable bowl • Stainless kitchen slotted spoon • Rubber gloves (thick, like for dish washing)

INGREDIENTS • 2 Cups heavy cream (high fat content or 36% fat — read the label) • 1 Teaspoon fresh-squeezed lemon juice • Dash fine sea salt • Dash granulated sugar

METHOD 1. Dissolve citric acid in 1 cup of cool water 2. Mix rennet in a separate bowl with ¼ cup cool water 3. Pour milk into the 2-gallon pot, add citric acid solution and slowly heat to 90° F 4. Remove from heat and add rennet solution, stirring gently 5. Cover with lid and let stand for 5-10 minutes 6. Curd raft will form. Using a long knife, cut curd top to bottom and left to right making 1" squares 7. Place back on stove and heat to 105° F 8. With a slotted spoon, scoop the curds out, separating the curd from the whey into a microwavable bowl 9. Microwave to 135° F (about 1-2 minutes on high) 10. Wearing rubber gloves, separate by hand into baseball-size servings and knead ( just like bread dough) into balls then place shaped balls in cold water to set 11. Store in refrigerator, submerged in lightly-salted water until ready to use

VARIATIONS • Use in your favorite tiramisu recipe • Add a scoop of fresh peaches or strawberries for a fruit and cream version • Substitute mascarpone for cream cheese in cheesecake recipes • Add fresh berries, mascarpone, and a balsamic syrup drizzle • Make French toast stuffed with mascarpone and blueberries

METHOD 1. Scald heavy cream in large sauce pot, do not allow to boil 2. Add lemon juice and simmer while stirring lightly until mixture begins to thicken 3. Remove from heat and allow to cool to room temperature 4. Strain through a fine strainer, chinoise or cheesecloth 5. Add dash of salt and sugar 6. Refrigerate overnight in an air-tight container

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Butter

Chèvre

INGREDIENTS INGREDIENTS • 1 Gallon pasteurized goat milk • 8 Ounces heavy cream • 1 Packet cheese culture • ½ Teaspoon fine sea salt • 1 Tablespoon sea salt • 2 Tablespoons lemon juice — fresh METHOD 1. In food processor, whip on high speed for 5 minutes or until thick and creamy EQUIPMENT 2. Roll into a 1" diameter log, wrap in plastic and • 2 Feet of cheese cloth refrigerate 1 hour • 1 Fine colander • Round food mold cylinder VARIATIONS • Parchment paper and rubber bands • Honey butter — add 1 tablespoon honey • Mold for cheese shaping — plastic cup will work • • • •

Chive butter — add 1 tablespoon finely chipped chives Lavender butter — add 1 tablespoon fresh chopped lavender flowers Truffle butter — add 1 tablespoon white truffle oil and sliced black truffles Bacon butter — add 1 tablespoon cooked crispy and chopped bacon bits

CHEF NOTE Keep refrigerated, this is best if used within 1 week

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METHOD 1. Heat the pasteurized goat milk to 86° F — if unpasteurized, heat to 180° F 2. Sprinkle culture on top — allow 2 minutes to hydrate after sprinkling, then stir the culture in 3. Cover and let sit at room temperature for 12 hours 4. Cheese curd will float on top – slowly and gently scoop off curd and pour into a cheesecloth— lined colander to separate curd from whey 5. Tie cheese cloth into a "beggar’s purse” bag and hang over a drip pan for 4-6 hours inside your refrigerator until it has reached desired dryness 6. Place in stainless bowl (at this point, it should be the thickness of ricotta cheese), stir in lemon juice and salt 7. Place in food mold cylinder, closing off the bottom with parchment paper and rubber band 8. Let rest overnight, then check thickness. If ready, remove from mold 9. When cheese is ready, it may be rolled in chopped herbs, spices or chopped dried fruits 10. Wrap air-tight, refrigerate for up to about 1 week

CHEF NOTE Freezes very well. Always allow chèvre to thaw in the refrigerator, which can take up to 24 hours. Cheese culture packets can be purchased online

Hummus Hummus sales in the United States have been going crazy over the past 10 years and for good reason.

The word "hummus” is simply Arabic for chickpeas.

Hummus is high in protein, iron, vitamin c, b6, fiber and zinc. So put away the fried tortilla chips with salsa and the fried potato chips with French onion dip. Instead, break out some freshly-made hummus and fresh pita chips. You will see why, since 2012, there has been an official hummus day, which falls on the third Thursday of May. INGREDIENTS • 2 8-ounce cans chickpeas • Juice of 1 lemon • Zest of 1 lemon, chopped fine • 3 Cloves fresh garlic — minced • 2 Scallion whites, chopped • ½ Cup tahini paste (available at grocer) • 2 Tablespoons extra virgin olive oil

Tapenade

Mediterranean Olive Salsa INGREDIENTS • 1 Cup extra virgin olive oil • 1 Cup dark European (Nicoise, Kalamata, etc) olives, pitted and chopped • ½ Cup green (Picholine or American Green) olives, pitted and chopped • ½ Teaspoon fresh garlic, chopped • 1 Tablespoon capers, chopped • 1 Tablespoon sun-dried tomatoes, chopped • 2 Anchovy fillets, chopped • 1 Teaspoon parsley, chopped • Zest of 1 lemon, chopped • 1 Teaspoon lemon juice • 1 Tablespoon red bell pepper, chopped

METHOD 1. You will get the best result by hand chopping and hand mixing. Typically, you won’t need salt or pepper because the olives and anchovies are METHOD strongly flavored. Do a taste test and use your 1. Place all ingredients into a food processor own judgment 2. Blend to a fairly smooth consistency. If too thick, 2. Refrigerate after mixing add a few drops of water CHEF NOTE VARIATIONS Historically, tapenade was prepared using a mortar Flavor with fresh mint, chopped, roasted red pepper and pestle. I prefer a fresh, colorful, hand-chopped, puree, roasted garlic puree, pesto or basil, coconut- salsa-type tapenade. You may opt to use a food curry, rosemary-lemon, hot pepper, chipotle, processor for speed and convenience borscht-beet, tapenade or olive, spinach-artichoke, or foie gras. For Italian hummus, substitute cannelini VARIATIONS beans for garbanzo May substitute any type of olives, or add fresh herbs of your choice. Tapenade makes a great condiment

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Salsas

Basil Pesto INGREDIENTS • 4 Cups basil leaves • 1 Cup extra virgin olive oil • 1 Tablespoon pine nuts • 1 Tablespoon fresh garlic • 1 Cup Parmigiano-Reggiano • 1 Teaspoon sea salt • 1 Teaspoon black pepper – freshly-ground METHOD 1. In a food processor, finely chop the pine nuts and garlic, remove from processor and place in a bowl 2. Place basil leaves in the processor with olive oil, blend, then add to chopped nut mixture 3. Add salt and pepper then thicken with grated Parmigiano-Reggiano cheese

Papaya Lime

Mango INGREDIENTS • 2 Large ripe mango — peeled medium diced • 3 Tablespoons red bell pepper, diced fine • 2 Tablespoons, cilantro chopped • Juice of 2 limes • 2 Tablespoons Asian chili oil • Dash sea salt and white pepper METHOD 1. Mix all ingredients 2. Refrigerate until ready to use VARIATIONS Substitute papaya, pineapple and kiwi for one or both of the mango. Be creative with your combinations

Fresno Chili Mango

INGREDIENTS INGREDIENTS • 1 Large ripe mango, diced into 1/8" cubes • 1 Medium ripe papaya, diced small • Juice of 1 lime • Juice of 1 lime • ½ Teaspoon Fresno chili — seedless, diced • 1 Tablespoon extra virgin olive oil • 1 Tablespoon cilantro chopped • 1 Tablespoon shallots fine diced • 1 Tablespoon extra virgin olive oil • 1 Tablespoon red bell pepper, finely diced • Dash sea salt and black pepper • Dash sea salt

• Dash freshly-ground black pepper METHOD • 1 Jalapeño, diced fine no seeds — 1. Mix ingredient optional 2. Refrigerate unused portion METHOD 1. Mix all 2. Serve chilled

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Avocado Lime INGREDIENTS • 1 Medium ripe avocado, diced small • Juice of 1 lime • 1 Tablespoon shallots fine diced • 2 Tablespoons tomato, seedless, diced fine outer skin only • Dash sea salt and freshly-ground pepper

Salsas

Tomato-Basil

INGREDIENTS • 2 Cups Roma tomato concassé, seeded, peeled • 3 Garlic cloves, chopped • Juice of 1 lemon • 2 Tablespoons white wine • 1 Cup of fresh basil, chiffonade • Dash sea salt and freshly-ground pepper • 1 Tablespoon extra virgin olive oil

METHOD 1. Sauté tomatoes and garlic in olive oil 2. Add white wine, lemon juice, salt and pepper 3. Finish by tossing in fresh basil

METHOD 1. Mix all 2. Serve chilled VARIATION • Add finely diced jalapeño

CHEF NOTE To make tomato concassé, drop tomatoes in boiling water for 1 minute and then into an icewater bath. The skin will easily peel away with a paring knife

131

Chapter 8 :Marinades and Sauces 132

Marinades Classic Sauces Cream Sauces

Hot Sauces Cold Sauces Mignonettes for Oysters Dessert Sauces

133 134 138 141 146 149 150

INGREDIENTS • 1 Cup extra virgin olive oil • 2 Tablespoons fresh garlic • ½ Cup fresh basil • 2 Tablespoons mirin

Marinades

The method is the same for all of these marinades: Pomegranate Place all marinade ingredients into a blender and

blend until smooth. Be careful not to over-blend INGREDIENTS as the heat from the blender can potentially cook • 6 Cups pomegranate juice the marinade; 30 seconds will normally suffice.

• 1 Cup honey • ½ Cup extra virgin olive oil • 6 Cloves of garlic Asian/Miso • 2 Ounces fresh thyme • 2 Ounces fresh rosemary INGREDIENTS • 1 Cup white miso • ½ Cup mirin Sriracha • ½ Cup sake • 1 Teaspoon fresh ginger INGREDIENTS • 1 Teaspoon garlic • 2 Tablespoons Sriracha chili sauce • 1 Teaspoon cilantro • ½ Cup Thai sweet chili • 3 Tablespoons honey • 1 Tablespoon fresh ginger, peeled • 1 Tablespoon fresh garlic, peeled Fig • 1 Teaspoon honey • 2 Tablespoons sesame oil INGREDIENTS • 2 Tablespoons soy sauce • 1 Cup olive oil

• 1 Cup fig puree (fresh if possible) Jamaican Jerk • 3 Cloves garlic, chopped • 2 Tablespoons honey INGREDIENTS • 2 Tablespoons fresh thyme leaves • Juice of 1 orange • Zest of 1 orange Garlic Thyme • Juice of 1 lime

• Zest of 1 lime INGREDIENTS • ½ Cup olive oil • ½ Cup extra virgin olive oil • ½ Cup scallions, chopped • 1 Tablespoon fresh thyme leaves • 1 Tablespoon fresh thyme leaves • 4 Cloves garlic • 1 Habanero pepper chopped, no seeds • ½ Teaspoon ginger root, peeled and chopped • 2 Garlic cloves, chopped Herb • 1 Teaspoon allspice • ½ Teaspoon cinnamon INGREDIENTS • ½ Teaspoon nutmeg • 1 Tablespoon garlic • ½ Teaspoon turmeric • 1 Cup extra virgin olive oil • ½ Teaspoon five spice powder • 2 Tablespoons fresh Thyme Leaves • 1 Tablespoon dark brown sugar • 2 Tablespoons fresh Basil Leaves • 1 Tablespoon apple cider vinegar • 1 Teaspoon sea salt Marinade for Scallops • 1 Teaspoon freshly-ground pepper VARIATIONS Substitute scotch bonnet, jalapeño or Fresno chili peppers

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Classic Sauces

Demi-glacé — Poultry Yield: ½ Gallon

Demi-glacé — Vegetable Yield: ½ Gallon INGREDIENTS • ½ Bottle Cabernet Sauvignon • 1 Cup tomato paste • 1 Bunch thyme • 1 Bunch sage • 2 Eggplants — sliced • Any leftover vegetables on hand (non-sweet/no bleeding colors) • 4 Onions, chopped • 2 Carrots, chopped • 1 Celery stalk, chopped • ½ Bottle Cabernet Sauvignon

INGREDIENTS • 2 Boned chicken carcasses • ½ Bottle Cabernet Sauvignon • 1 Cup tomato paste • 1 Bunch thyme • 1 Bunch rosemary • Any leftover vegetables (non-sweet/ no bleeding colors) — peeled, washed, and diced • 4 Onions, chopped • 4 Carrots, chopped • 1 Celery stalk, chopped

METHOD 1. Roast chicken bones in a large roasting pan at 400° F for 30 minutes 2. Add tomato paste, roast another 30 minutes until dark brown 3. Deglaze pan with Cabernet Sauvignon, and add 2 gallons of water, and simmer 3 hours, reducing to ½ gallon 4. Strain through fine sieve

Demi-glacé — Veal Haute Yield: 1 Gallon

INGREDIENTS • 5 Pounds veal neck bones • 1 Cup tomato paste • ½ Bottle Cabernet Sauvignon METHOD • 1 Bunch thyme 1. Roast vegetables at 400° F for 30 minutes • 1 Bunch sage 2. Add tomato paste, roast 30 minutes • 3 Bay leaves 3. Deglaze pan with Cabernet Sauvignon • 4 Onions, chopped 4. Add 1 gallon of water • 4 Carrots, chopped 5. Simmer 1 hour to reduce by 50% • 1 Head of celery, chopped 6. Strain through fine sieve • ½ Cup arrowroot powder 7. To thicken add a slurry of corn starch

METHOD 1. Roast veal bones at 400° F for 1 hour CHEF NOTE 2. Add tomato paste and roast for 20 minutes All demi-glace sauces freeze very well. Place in an 3. Deglaze pan with Cabernet Sauvignon air-tight container allowing 20% space for expansion, 4. Add veggies, herbs, and 1½ gallons water add today's date, and pop into your freezer 5. Simmer overnight 6. Strain through fine sieve 7. Reduce to 1 gallon 8. To thicken add a slurry of arrowroot powder 134

Fig Véloute

Yield: 2 Cups

Yield: 4 Cups

INGREDIENTS • ¼ Stick butter • ¼ Cup all-purpose flour • 1½ Cups milk • Dash sea salt and white pepper • Dash freshly-ground nutmeg METHOD 1. Make roux with butter and flour 2. Add cold milk. Whisk together until smooth 3. Bring to a simmer 4. Add sea salt and white pepper to taste

INGREDIENTS • ½ Cup fig puree • ¼ Stick butter • ½ Cup flour • 3 Cups veal or chicken stock • Salt and pepper to taste

METHOD 1. Make roux with butter and flour 2. Add stock, heat until thickened 3. Season add fig puree

Classic Sauces

Béchamel

CHEF NOTE This sauce is best prepared fresh; it only takes a minute VARIATIONS You may alter the flavor by adding garlic, citrus juice or zest, pesto, or any vegetable puree

Hollandaise Yield: 2 Cups INGREDIENTS • 6 Egg yolks • 2 Cups unsalted clarified butter • 3 Tablespoons white wine • 2 Tablespoons fresh lemon juice • 1 Tablespoon shallots, diced fine • Dash Tabasco sauce • Dash Worcestershire sauce • Dash sea salt and white pepper METHOD 1. In a double boiler, heat egg yolks while whisking vigorously until thickened to double volume 2. In a sauce pan, lightly sauté shallots 3. Deglaze pan with white wine, reduce by half 4. Slowly add warm, clarified butter while whisking vigorously until emulsion is incorporated 5. Add lemon juice, Tabasco, Worcestershire, white wine, sea salt and white pepper 6. Reserve in a warm place (80° F) — hollandaise will last about 1 hour 135

Classic Sauces 136

Châteaubriand

Béarnaise

INGREDIENTS • 6 Egg yolks • 2 Cups unsalted butter – clarified, warm • 3 Tablespoons white wine • 2 Tablespoons fresh lemon juice • 2 tablespoons fresh tarragon, chopped • 1 Tablespoon shallots, chopped fine • Dash Tabasco sauce • Dash Worcestershire sauce • Dash sea salt and white pepper

METHOD 1. In a double boiler, heat egg yolks while whisking vigorously until thickened to double volume METHOD 2. In a sauce pan, lightly sauté shallots, deglaze 1. Sauté the beef trimmings in olive oil until pan with white wine, reduce by half brown 3. Slowly add warm, clarified butter while 2. Drain off excess grease, add chopped whisking vigorously until emulsion is vegetables and garlic and sauté incorporated 3. Deglaze with red wine, reduce, and add beef 4. Add lemon juice, tarragon, Tabasco, stock and bring to a simmer Worcestershire, shallots, white wine, sea salt 4. In a separate pot, add butter shallots and and white pepper and serve flour to make a roux 5. Strain the beef broth into the roux and whisk until smooth 6. Add roasting pan drippings and reduce INGREDIENTS • 2 Cups beef tenderloin trimmings • 1 Tablespoon olive oil • 2 Tablespoons butter • 3 Tablespoons flour • 1 Onion, chopped • 1 Carrot, chopped • 1 Cup celery stalk, chopped • 1 Garlic clove • 1 Shallot, finely chopped • 1 Cup red wine • 4 Cups light beef broth • Any drippings from the roasting pan

Carbonara

In my years as a executive chef, bordelaise sauce has been consistently my most turned-to sauce for meats. Originating in the Bordeaux, a region in France, which is the best know for its rich red wines. The sauce is a mixture of a full-bodied red wine reduction and demi-glacé, page 134.

INGREDIENTS • 4 Ounces pancetta or bacon, half-inch slices • 2 Tablespoons extra virgin olive oil • 4 Garlic cloves, finely chopped • ½ Cup dry white wine • 3 Egg yolks • 1 Cup freshly grated Parmigiano-Reggiano, plus more for serving • Freshly-ground black pepper • 1 handful fresh flat-leaf parsley, chopped • 1 Quart heavy cream

INGREDIENTS • 4 Cups demi-glacé (veal, vegetarian) • 2 Cups of rich red wine

poultry

or

METHOD 1. Reduce red wine from 2 cups to ½ cup 2. Add demi-glacé 3. Reduce to desired thickness

Bordelaise Port Wine INGREDIENTS • 2 Cups port wine • 2 Cups veal demi-glacé • 1 Teaspoon butter

Classic Sauces

Bordelaise

METHOD 1. Lightly sauté pancetta or bacon in olive oil until crispy 2. Add chopped garlic cloves and sauté 3. Add white wine and reduce by half 4. Add heavy cream, egg yolks, salt and pepper.

Bring slowly to a boil 5. Add Parmigiano-Reggiano and toss with egg yolks just before serving

METHOD 1. Reduce port wine by half 2. Add veal demi-glacé 3. Reduce to desired thickness 4. Finish with butter VARIATIONS You may substitute broth in place of demiglacé. Use a slurry or corn starch or arrowroot to thicken. Old-style French chefs would typically finish the sauce with a teaspoon of butter which adds smoothness and shine

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Cream Sauces 138

Cream

INGREDIENTS • 1 Quart heavy cream • 1 Tablespoon garlic, chopped fine • 1 Cup dry white wine • 1 Tablespoon extra virgin olive oil • ½ Cup grated Parmigiano-Reggiano • ½ Teaspoon sea salt • ¼ Teaspoon white pepper

METHOD 1. Sauté garlic in olive oil lightly; do not brown 2. Add white wine and reduce by half 3. Add heavy cream, salt and white pepper, and bring to a boil 4. Add Parmigiano-Reggiano and reduce to desired thickness

Pesto Cream INGREDIENTS • 1 Quart heavy cream • 1 Tablespoon garlic, chopped fine • 1 Cup dry white wine • 1 Tablespoon extra virgin olive oil • 1 Cup basil pesto • ½ Cup Parmigiano-Reggiano, grated • ½ Teaspoon sea salt • ¼ Teaspoon white pepper

METHOD 1. Sautè garlic in olive oil lightly; do not brown 2. Add white wine, reduce by half 3. Add heavy cream, salt and white pepper 4. Bring to boil and add Parmigiano-Reggiano 5. Add pesto, stir, and reduce to desired thickness

INGREDIENTS • 2 Cloves of chopped garlic • 1 Cup of white wine • 3 Cups heavy cream • Juice of 1 lemon • Salt and white pepper to taste METHOD 1. In a sauce pan, lightly sauté 2 cloves of chopped garlic in olive oil; do not brown 2. Add 1 cup of white wine, 3 cups heavy cream, lemon juice, salt, and white pepper 3. Reduce to desired thickness

Saffron Cream

Mornay INGREDIENTS • 2 Teaspoons extra virgin olive oil • 1 Teaspoon garlic, chopped fine • ½ Cup dry white wine • 2 Pints heavy cream • ¼ Cup coarsely grated Gruyère cheese • Dash of Teaspoon sea salt white pepper METHOD 1. Sauté garlic in olive oil lightly; do not brown 2. Add white wine and reduce by half 3. Add heavy cream, salt and white pepper, and bring to a boil 4. Add Gruyère and reduce to desired thickness

Cream Sauces

Garlic Cream

INGREDIENTS • 2 Teaspoons extra virgin olive oil • 1 Teaspoon garlic, chopped fine • ½ Cup dry white wine • ¼ Teaspoon saffron threads • 2 Pints heavy cream • ¼ Cup Parmigiano-Reggiano, grated • Dash of sea salt and white pepper METHOD 1. Sauté garlic in olive oil lightly; do not brown 2. Add white wine and saffron threads, and reduce by half 3. Add heavy cream, salt and white pepper, and bring to a boil 4. Add Parmigiano-Reggiano and reduce to desired thickness

139

Cream Sauces

Alfredo

Vodka

INGREDIENTS • 2 Teaspoons extra virgin olive oil • 1 Teaspoon garlic, chopped fine • ½ Cup dry white wine • 2 Pints heavy cream • ½ Cup Parmigiano-Reggiano, grated • ½ Stick of butter • Dash of sea salt and white pepper

INGREDIENTS • 2 Teaspoons extra virgin olive oil • 1 Teaspoon garlic, chopped fine • ½ Cup vodka • 1⁄3 Cups of tomato sauce • 2 Pints heavy cream • ¼ Cup Parmigiano-Reggiano, grated • Dash of Teaspoon sea salt and white pepper

METHOD 1. Sauté garlic in olive oil lightly; do not brown 2. Add white wine and reduce by half 3. Add heavy cream, butter, salt and white pepper, and bring to a boil 4. Add Parmigiano-Reggiano and reduce to desired thickness

METHOD 1. Sauté garlic in olive oil lightly; do not brown 2. Add vodka and tomato sauce; reduce by half 3. Add heavy cream, salt and white pepper, and bring to a boil 4. Add Parmigiano-Reggiano and reduce to desired thickness

VARIATIONS • Honey-chipotle: add ½ cup honey and 1 large chipotle pepper — for 3-alarm, add 2 peppers • Whiskey-peach: add ½ cup whiskey, replacing the water, and 1 seedless peach • Tequila-agave: add ½ cup tequila, replacing the water, add ½ cup agave • Apple-cinnamon: add 1 sautéed granny smith, no seeds/skin, and 1 tablespoon cinnamon • Pineapple-ginger: add 1 cup pineapple and 2 tablespoons of ginger, peeled and chopped • Strawberry-lavender: add 1 cup fresh strawberries; blend then add 1 tablespoon fresh lavender flowers

CHEF NOTES • Be creative. Design your own unique flavors METHOD 1. Sauté onions and garlic in olive oil until • Homemade BBQ sauces make great gifts • Most sauces have a great shelf life, yet those translucent flavored with fresh fruits should be used 2. Place in bar-type blender, add rest of within 1 week. Always store in an air-tight ingredients, and blend until smooth container in the refrigerator INGREDIENTS • 4 Cups good ketchup • 2 Tablespoons extra virgin olive oil (1 for sautéing and 1 for sauce to add shine) • ½ Cup molasses • ½ Cup brown sugar • ½ Cup apple cider vinegar • 1 Tablespoon garlic, chopped • 1 Small sweet onion, chopped • ½ Cup water • 2 Tablespoons Worcestershire sauce • 1 Tablespoon Dijon mustard • ½ Teaspoon cumin, ground • ½ Teaspoon sea salt • ¼ Teaspoon freshly-ground black pepper

Hot Sauces

Barbecue

141

Hot Sauces 142

Osetra Caviar INGREDIENTS • 2 Cups heavy cream • 2 Tablespoons dry white wine • 1 Tablespoon fresh garlic, chopped fine • 1 Tablespoon extra virgin olive oil • ¼ Ounces Osetra caviar • Dash sea salt and white pepper

VARIATIONS Instead of caviar, substitute lemon and capers.

Or try parsley, dill or oregano

CHEF NOTE Inexpensive caviars may have squid ink or added dye which will bleed dark color into your sauce.

Rinse less expensive caviars thoroughly in a sieve under cold water and mix in only small amounts METHOD 1. In a sauce pan, lightly heat olive oil and sauté at a time. Pour small amounts of the sauce in a garlic (do not brown) bowl and mix the caviar a single portion at a time with a teaspoon to avoid discoloration of sauce 2. Add white wine, reduce 3. Add heavy cream and bring to a simmer 4. Add salt and pepper 5. Reduce to sauce thickness 6. Stir in caviar 1 portion at a time and serve

INGREDIENTS • 2 8-ounce cans Italian tomato sauce • 6 Ounces light chicken stock • 1 Medium onion, chopped • 4 Cloves garlic, chopped • 1 Cup white wine • 2 Tablespoons Italian seasoning • 1 Tablespoon brown sugar • 1 Tablespoon whole milk • 1 Tablespoon tomato paste • 2 Tablespoons extra virgin olive oil • 1 Teaspoon sea salt • 1 Teaspoon freshly-ground black pepper

METHOD 1. In a sauce pot, sauté onions and garlic in olive oil; do not brown 2. Deglaze with white wine, add tomato sauce, chicken stock and rest of ingredients 3. Simmer 2 hours

Tomato Based Sauces

Tuscan Tomato

143

Tomato Based Sauces 144

Pizza INGREDIENTS • 2 8-Ounce cans of tomato sauce • 1 Medium onion — chopped fine • 1 Tablespoon garlic — chopped • ¼ Cup granulated sugar • ¼ Brown sugar • ½ Cup water • 1 Tablespoon dry basil • 1 Tablespoon extra virgin olive oil • ½ Teaspoon crushed red pepper flakes • Dash of sea salt and freshly-ground pepper METHOD 1. Sauté onions in olive oil until translucent 2. Add garlic, simmer lightly 3. Add rest of ingredients, simmer 1 hour 4. Cool and blend until smooth

Bolognaise Base INGREDIENTS • 1 Medium chopped onion, diced • 2 Cups celery, fine chopped • 1 Medium carrot, peeled and small diced • 1 Teaspoon chopped garlic • 1 Cup red wine • 2 8-ounce cans whole peeled tomatoes, smashed into small pieces • 2 Cups light chicken stock • 2 Tablespoons tomato paste • 2 Tablespoons Italian seasoning • 1 Teaspoon crushed red pepper • Kosher salt and pepper to taste • 1 Cup fresh basil, chiffonade METHOD 1. Simmer onion, celery, carrots and garlic 2. Add red wine, reduce by half 3. Add canned tomatoes, tomato paste, Italian seasoning and crushed red pepper. Simmer 1 hour, allowing flavors to come together

INGREDIENTS • 2 8-ounce cans Italian tomatoes – whole, peeled, smashed into small pieces • 2 Medium onions, chopped • 4 Cloves garlic, chopped • 1 Cup white wine • 2 Anchovy fillets, chopped • 1 Tablespoon dry oregano • 1 Tablespoon dry basil • 2 Tablespoons tomato paste • 2 Tablespoons brown sugar • 1 Teaspoon red pepper flakes • 1 Teaspoon sea salt • ½ Teaspoon freshly-ground black pepper • Fresh basil for garnish

METHOD 1. Sauté onions and garlic; do not brown 2. Add white wine, reduce by half 3. Add rest of ingredients; simmer for 2 hours 4. Serve over pasta and top with fresh basil VARIATIONS For vegetarians and children, eliminate anchovies

Tomato Based Sauces

Marinara

145

Cold Sauces

Tzatziki INGREDIENTS • 3 Cups plain Greek yogurt • 3 Teaspoons freshly-squeezed lemon juice • 1 Clove garlic, chopped fine • 1 English cucumber, peeled and chopped medium fine • 1 Tablespoon fresh dill, no stems, chopped medium-size • Dash sea salt and black pepper METHOD 1. Mix all ingredients 2. Refrigerate in an air-tight container for up to 1 week VARIATIONS For spicy tzatziki, add 1 chopped jalapeño or Serrano pepper chili without seeds

Remoulade Remoulade is a classic spicy condiment sauce that is typically served with seafood or vegetables.

Originating in France, it is a great alternative to tartar sauce or cocktail sauce

INGREDIENTS • 2 Cups aïoli - see next page • 1 Teaspoon lemon juice • 1 Teaspoon Worcestershire sauce • 1 Teaspoon lemon juice • 1 Teaspoon horseradish prepared • 1 Teaspoon Dijon mustard • 1 Tablespoon Cajun seasoning • ½ Cup chopped fine celery • ½ Cup fine chopped scallions METHOD 1. Mix all ingredients 2. Refrigerate until ready to use

146

Smuggler’s Remoulade INGREDIENTS • 3 Cups mayonnaise • 3 Tablespoons Cajun seasoning • ½ Cup celery, chopped fine • ½ Cup scallions — sliced very thin • 1 Tablespoon capers, chopped fine • 1 Teaspoon Tabasco sauce • Dash sea salt and freshly-ground pepper

METHOD 1. Mix all ingredients thoroughly 2. Refrigerate until ready to use VARIATIONS • Dash of cayenne pepper for super heat • Squeeze of lemon and chopped lemon zest CHEF NOTE With remoulade, it is best to prepare the sauce the night before to allow flavors to infuse

Garlic Mayonnaise

Chimichurri

INGREDIENTS An emulsion of olive oil and egg yolks, aïoli's • 2 Cups extra virgin olive oil name literally means "oil and garlic". Historically, • ¼ Cup parsley the sauce would by made in a mortar or hand- • ¼ Cup oregano whipping, but these days, chefs use food • ¼ Cup garlic processors or blenders. This base aïoli recipe • 1/4 Cups vinegar • ½ Teaspoon crushed red pepper flakes offers many variations for flavor infusions.

• ½ Teaspoon sea salt • ½ Teaspoon black pepper INGREDIENTS • 1½ Cups extra virgin olive oil METHOD • 6 Large egg yolks 1. Mix all • 1 Tablespoon garlic, chopped very fine 2. Refrigerate 2-3 hours to allow flavors to infuse • ½ Teaspoon sea salt • Dash of white pepper CHEF NOTES Sauce may be made a day ahead of time. Serve METHOD as dipping sauce for grilled meats, seafoods, 1. Whip egg yolks until they double in volume 2. Slowly drizzle olive oil while whipping vegetables, poultry or crispy bread vigorously to create an emulsion 3. Add in the rest of the ingredients 4. Store in air-tight container and refrigerate Mango Ketchup

Cold Sauces

Basic Aïoli

CHEF NOTE You can opt to use a non-sweet mayonnaise to substitute for the aïoli base

MAIN INGREDIENTS • 1 Large mango, skinned and seed removed • ½ Teaspoon fresh ginger, peeled and chopped • 1 Tablespoon cider vinegar VARIATIONS • Zest of 1 lime, chopped • Wasabi Aïoli: Add 2 teaspoons wasabi paste • Dash cinnamon (Use on tuna steaks) • Dash sea salt • Curry Aïoli: Add 2 teaspoons red or green • Dash white pepper curry paste (For chicken fingers or fried • Pomegranate seeds for garnish shrimp) • Lemon-Caper Aïoli: Add 2 tablespoons METHOD chopped scallions, the zest of 1 lemon and Place all ingredients in a blender, blend till 1 teaspoon lemon juice (Serve with sautéed smooth, refrigerate fish fillet or fried fish) • Chipotle Aïoli: Add 1 tablespoon pureed CHEF NOTES chipotle chili (For fried calamari) • If mango is under-ripe, sauté lightly to soften • Spanish Aïoli: Add avocado, cilantro and • For a spicy version, simply add a lightly jalapeño (for burritos, tacos, and tamales) cooked jalapeño, habanero, fresno or serrano • Asian Aïoli: Use sesame oil and fresh ginger chili without the seeds.

(Serve with crispy spring rolls; it’s a good • Shelve life about one week refrigerated condiment for most dishes) • Serve with any seafood, sweet potato fries, • Pesto Aïoli: Add pesto (For fried chicken, french fries, tamales, tacos and anything drizzled over pasta or dipped baguettes) breaded and fried • Lemon-Saffron Aïoli: Add lemon zest, lemon juice and saffron (Good with any fried seafood) 147

Cold Sauces

Thai Barbecue INGREDIENTS • 1½ Cups Thai sweet chili sauce • 2 Tablespoons ketjap manis • 2 Scallions, greens only, chopped • 1 Tablespoon Mirin • 1 Tablespoon sesame oil

Cocktail INGREDIENTS • 2 Ounces chili sauce • 4 Ounces ketchup • 2 Tablespoons celery stalk, chopped fine • 1 Teaspoon Worcestershire sauce • Dash Tabasco sauce • 1 Tablespoon prepared horseradish

METHOD Add all ingredients to a blender, blend smooth METHOD about 30 seconds 1. Mix all 2. Serve chilled CHEF NOTES Thai barbecue sauce is an Indonesian sweetened soy sauce that is great for dipping spring rolls, chicken, and seafood. If you can't find ketjap manis in the Asian food section of the market, you can make it by combining dark brown sugar, soy sauce, molasses, fresh ginger, coriander and black pepper VARIATIONS Thai chili sauce is a bit spicy, but additional chilis may be added for a very spicy version

148

INGREDIENTS • 1 Cup champagne vinegar • ½ Teaspoon freshly-ground black pepper • 2 Tablespoons fresh shallots, finely diced • 1 Tablespoon thinly sliced chives METHOD 1. Mix all 2. Serve chilled

Tropical INGREDIENTS • 1 Cup fruit juice — pineapple, mango, papaya • ½ Teaspoon freshly-ground black pepper • 2 Tablespoons fresh shallots, finely diced • 1 Tablespoon thinly sliced chives

Mignonettes for Oysters

Champagne

METHOD 1. Mix all 2. Serve chilled VARIATIONS • Pomegranate • Blood orange • Cactus pear

149

Dessert Sauces 150

Raspberry INGREDIENTS • 2 Pints fresh raspberries • 2 Tablespoons sugar • Dash vanilla extract METHOD 1. Lightly sauté raspberries 2. Add sugar and vanilla extract 3. Blend until smooth in bar-style blender 4. Strain through a sieve to remove seeds 5. Refrigerate

INGREDIENTS • 1 Cup semi-sweet chocolate chips • 2 Tablespoons water • 2 Tablespoons butter, page 128 • 1 Teaspoon granulated sugar • Dash of vanilla beans or vanilla extract METHOD In a double boiler, heat all ingredients and stir until smooth CHEF NOTES Ganache may be used as a dipping sauce for chocolate fondue, chocolate-dipped strawberries, or a chocolate sauce over your favorite dessert

Crème Anglaise Crème Anglaise is a French dessert sauce meaning English cream. Crème Anglaise is a sauce with the consistency of custard. It is typically served with cakes, pies, cheesecake and fresh fruit.

INGREDIENTS • 2 Cups heavy cream • 4 Large egg yolks • ⅓ Cup granulated sugar • 1 Teaspoon vanilla extract

Dessert Sauces

Ganache

METHOD 1. Scald heavy cream and reduce heat 2. Add sugar, vanilla, egg yolks 3. Whisk vigorously until sauce is thickened 4. Remove from heat, strain and refrigerate VARIATIONS May be flavored with any fruit puree, chocolate, or your favorite liquor

151

INDEX A agave — 45 aïoli — 22, 27, 41, 146, 147 Alfredo Sauce — 140 almond — 40, 43 anchovy — 41, 68, 129, 145 apple — 43, 104, 116 Apple Cinnamon Crostata — 116 arrowroot — 104, 134, 137 artichoke — 80, 129 arugula — 79 Arugula & Fig Pizza — 79 Asian Chilean Sea Bass — 95 Asian chili oil — 130 Asian/Miso Marinade — 133 asparagus — 21, 37, 53 avocado — 131 Avocado Lime Salsa — 131

B Baby Kale Salad — 40 bacon — 33, 34, 53, 65, 69, 77 Bacon & Corn Salsa Oysters — 34 Baked Oyster Chowder — 34 balsamic syrup — 43, 46, 79, 127 balsamic vinegar — 37, 40, 44, 46 Barbecued Oysters — 34 Barbecue Sauce — 34, 141 barley — 43 Basic Aïoli Sauce — 147 basil — 33, 37, 39, 46, 65, 67, 70, 71, 72, 75, 78, 82, 83, 94, 130, 133, 138, 144 basil pesto — 24, 82, 130, 138 Basil Pesto Salsa — 130 bass — 51, 94, 95 bay leaf — 29, 49 béarnaise — 109, 136 Béarnaise Sauce — 136 Béchamel — 33, 135 Béchamel Sauce — 135 beets — 37, 39, 43 Beet Salad — 39 bell pepper — 34, 50, 53, 85, 129, 130 Best Coleslaw Recipe — 41 152

Bistecca alla Fiorentina — 108 blackberries — 31 blueberries — 40, 119, 127 bolognaise — 75, 144 Bolognaise Sauce — 144 Bordelaise Port Wine Sauce — 137 Bordelaise Sauce — 137 bread crumbs — 18, 26, 33, 49, 74 broccoflower — 44 broccoli — 21, 43, 71 buffalo — 18, 106 Buffalo Cocktail Meatballs — 18 Butter — 34, 48, 73, 88, 102, 110, 116, 118, 128, 135, 136, 137, 151 buttermilk — 35, 126 butternut squash — 105

C cabbage — 41, 45 cabernet sauvignon — 134 Cajun Dirty Oysters — 34 cajun seasoning — 34 Candy Striped Beets — 37 cannellini beans — 49, 71 capers — 87, 129, 142, 146 Carbonara Sauce — 137 Caribou Chicken — 86 carrot — 21, 37, 41, 43, 45, 51, 52, 72, 88, 90, 96, 134, 136, 144 cauliflower — 44, 78 Cauliflower Pizza — 78 caviar — 20, 22, 24, 25, 26, 28, 48, 83, 142 Caviar Chive Blinis — 28 Caviar Martini Atop Celeriac Vichyssoise — 48 cayenne — 50 celery — 25, 32, 48, 51, 52, 72, 88, 90, 134, 136, 144, 146, 148 chambord — 88 champagne — 55, 56 Champagne Mignonette — 149 Champagne or Prosecco — 56 Chanterelle Mushroom Pizza — 80 Châteaubriand — 109 Châteaubriand Sauce — 136

Cheesecake Cupcakes — 118 chèvre — 64, 77, 128 Chèvre — 128 Chèvre Gnocchi — 64 Chèvre Pizza with Prosciutto — 77 chicken — 21, 43, 50, 63, 84, 85, 86, 87, 88, 89, 134 Chicken Picatta — 87 chicken stock — 50, 72, 88, 135, 143, 144 Chicken Vesuvio — 85 chickpeas — 43, 129 chili pepper — 17, 29, 50, 51, 130, 133, 146, 147 chili sauce — 22, 133, 148 Chimichurri Sauce — 147 chocolate — 120, 151 cider vinegar — 39, 45 cilantro — 17, 29, 41, 82, 130, 133, 147 cinnamon — 52, 116, 133, 141, 147 Cinnamon-Pumpkin Bisque — 52 clam juice — 53, 66, 102, 103, 105 clams — 51, 66, 67 Classic Caesar Salad — 41 Classic Gumbo — 50 Cocktail Sauce — 148 cocoa powder — 115 cognac — 115 Colorado Lamb Chops — 112 conch — 29, 102 corn — 29, 34, 53 court bouillon — 29 couscous — 43 crab — 25, 26, 51, 97 Crab Cakes — 26 cranberries — 43 crawfish — 50 cream cheese — 20, 118 Cream Cheese — 126 Cream Sauce — 138 cream sauce — 98, 139, 140 Creating a Theme for Your Event — 60 crème anglaise — 119, 151 Crème Anglaise Sauce — 151 Crème Brûlée — 117 crème fraîche — 20, 24, 28, 52, 83, 126 Crème Fraîche — 126 Crispy Duckling — 88 crushed red pepper flakes — 18, 65, 71, 144, 147 cucumber — 32, 37, 146 cumin — 141

D demi-glacé — 31, 63, 84, 85, 86, 87, 89, 111, 137 Demi-glacé — Poultry — 134 Demi-glacé — Veal Haute — 134 Demi-glacé — Vegetable — 134 dill — 24, 83, 142, 146 duck — 88 duck confit — 17, 49

E Easy Gelato — 120 edamame — 42 egg — 18, 19, 21, 23, 24, 25, 28, 62, 69, 74, 78, 80, 87, 90, 97, 98, 103, 109, 115, 117, 118, 120, 123, 135, 136, 147, 151 english peas — 42, 102, 105 espresso — 115

F falafel — 43 farro — 43 fennel — 33, 51, 96, 98 fettuccine — 69 Fettuccine Alla Carbonara — 69 field greens — 43 Fiery Wasabi Oysters — 32 fig — 79, 113, 133, 135 Fig Glazed Pork Porterhouse — 113 fig jam — 79 Fig Marinade — 133 Fig Véloute Sauce — 135 filet mignon — 107, 109, 110, 111 Filet Mignon — 110 fish bones — 51 five-spice powder — 42 flour — 21, 23, 24, 34, 35, 50, 62, 76, 87, 88, 97, 103, 116, 118, 135, 136 foie gras — 31, 129 Four-pea Salad — 42 Fresno Chili Mango Salsa — 130 frisee — 43 fruit puree — 57, 119, 120, 123, 151

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G

K

Ganache Sauce — 151 garlic — 18, 21, 22, 33, 34, 35, 37, 41, 48, 49, 50, 51, 53, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 76, 78, 80, 82, 85, 86, 87, 88, 89, 96, 103, 104, 105, 106, 110, 111, 129, 130, 131, 133, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147 Garlic Cream Sauce — 139 Garlic Thyme Marinade — 133 ginger — 21, 22, 42, 52, 54, 55, 57, 104, 117, 120, 133, 141, 147, 148 Gnocchi — 62, 63, 64 Gnocchi Chicken — 63 goat milk — 128 gorgonzola — 39 grapes — 55, 56 greek yogurt — 146 Greek Yogurt — 126, 146 green beans — 21, 42 Grilled Asparagus — 37 gruyère — 139 gumbo filé powder — 50

kale — 40, 82, 103 ketchup — 18, 141, 147, 148 ketjap manis — 148 kiwi — 119, 123, 130

H half-and-half — 53, 120 heavy cream — 48, 53, 69, 78, 102, 103, 105, 111, 115, 117, 120, 123, 126, 127, 128, 138, 139, 140, 142, 151 Herb Marinade — 133 Hollandaise Sauce — 135 Homemade Gnocchi — 62 honey — 55, 57, 120, 126, 128, 133, 141 Honeydew-Ginger Gazpacho — 55 honeydew melon — 55 horseradish — 21, 146, 148 hummus — 24, 129 Hummus — 129

I

J Jamaican Jerk Marinade — 133

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L lamb — 112 leek — 48, 99 lemon — 29, 37, 85, 86, 89, 96, 101, 108 lemon juice — 24, 25, 41, 43, 86, 87, 101, 103, 127, 128, 129, 131, 135, 136, 146, 147 lemon pepper — 84, 89, 98, 104 lemon zest — 24, 25, 27, 29, 86, 96, 103, 118, 129, 135, 147 lentils — 43 lime juice — 43 lime zest — 25, 26, 29, 32, 133 linguine — 66, 67 Linguine con le Cozze — 67 Linguine Vongole — 66 lobster — 21, 97, 102, 103, 105, 110 Lobster & English Pea Risotto — 102 Lobster Scampi — 103 Lump Crab Cocktail — 25

M mache — 31 mango — 17, 40, 43, 57, 93, 117, 123, 130 Mango Ketchup Sauce — 147 Mango Salsa — 130 Marinade for Scallops — 133 Marinara Sauce — 67, 145 Marinated Sea Scallops — 100 marjoram — 18 marsala wine — 123 mascarpone — 115 Mascarpone — 127 mayonnaise — 19, 25, 26, 32, 41, 97, 146, 147 Mignonettes for Oysters — 149 milk — 52, 87, 97, 118, 126, 127, 128, 135, 143 millet — 43 mint — 55, 57, 119, 120, 121, 123, 129 mirin — 133, 148 miso — 133

mizuna — 43 molasses — 141, 148 montreal steak seasoning — 106 Mornay Sauce — 139 mozzarella — 46, 77, 78, 79, 80, 81, 82, 83 Mozzarella — 127 mushrooms — 21, 37, 63, 70, 80, 81 mussels — 51, 67 mustard — 19, 40, 41, 43, 111, 141, 146

N nori — 27, 97 nutmeg — 52, 116, 133, 135

O octopus — 29 okra — 50 olive oil — 17, 18, 20, 23, 24, 25, 26, 29, 33, 37, 39, 40, 44, 45, 46, 49, 52, 63, 64, 66, 67, 69, 70, 71, 72, 73, 74, 77, 78, 79, 80, 82, 83, 85, 86, 87, 89, 97, 100, 102, 103, 105, 106, 108, 113, 129, 130, 131, 133, 136, 138, 139, 140, 141, 142, 143, 144, 147 olives — 80, 129 onion — 29, 33, 34, 37, 48, 50, 51, 52, 68, 72, 78, 85, 88, 102, 134, 136, 143, 144, 145 orange — 55, 133, 149 orange zest — 55, 116 orchids — 39 oregano — 18, 51, 68, 96, 145 Orgasmic Oysters — 32 osetra caviar — 26, 28, 142 Osetra Caviar Sauce — 142 oyster — 32, 33, 34, 35 Oysters Étouffée — 34

parmigiano-reggiano — 41, 65, 70, 72, 73, 75, 80, 130, 144 parsley — 23, 28, 34, 37, 39, 44, 45, 50, 63, 64, 66, 69, 73, 74, 77, 78, 80, 81, 87, 90, 129, 137, 142, 147 Pasta Alla Marinara — 68 pastry dough — 19 peach — 55, 127, 141 Peach Bellini — 55 peas — 32, 42, 43, 102, 105 penne — 65, 70, 71, 75 Penne Aglio e Olio — 71 Penne all' Amatriciana — 65 Penne Salsiccia e Funghi — 70 peppercorn — 111 Peruvian Style Ceviche — 29 Pesto Cream Sauce — 138 Pesto Hummus Cakes — 24 Pesto Pizza — 82 pineapple — 82, 130, 141 pineapple juice — 104 pine nuts — 130 pizza dough — 77, 79, 80, 81, 82, 83 Pizza Dough — 76 pizza sauce — 77, 81 Pizza Sauce — 144 plantains — 29 Pollo Arrosto — 89 pomegranate — 55, 90, 112, 133, 149 Pomegranate Gelée — 55 Pomegranate Marinade — 133 pork — 18, 43, 49, 74, 106, 113 Portobello Pizza — 81 potato — 48, 53, 62, 85 Power Bowl Salad — 43 prosciutto — 49, 67, 77, 80, 82 pumpkin — 52

Q P pancake mix — 20, 28, 119 pancetta — 67, 69, 137 panko — 26, 97 Pan Seared Ahi — 93 Pan Seared Foie Gras — 31 papaya — 57, 130 Papaya Lime Salsa — 130 paprika — 21, 35, 84, 89

quail eggs — 28 Quattro Stagione (Four Seasons) Pizza — 80 quinoa — 43

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R radicchio — 39, 45 Rainbow Carrot Salad — 45 raspberry — 28, 121, 123, 150 raspberry sauce — 28, 119 Raspberry Sauce — 150 red pepper flakes — 18, 65, 68, 71, 72, 85, 144, 145, 147 red wine — 72, 136, 137, 144 red wine vinegar — 41, 43 remoulade — 30 Remoulade Sauce — 146 rennet — 127 rice — 43, 50, 84, 95, 96, 102, 104, 105 rice crackers — 22 rice flour — 23, 24 rice pilaf — 34 rice wine vinegar — 42 Ricotta — 126 rigatoni — 73 Rigatoni con Burro e Parmigiano Yield: 6 Servings — 73 Roast Poussin — 84 Rockin’ Rocks — 33 romaine lettuce — 41, 43 romano cheese — 37 rosemary — 18, 85, 86, 89, 106, 108, 129, 133, 134

S saffron — 25 Saffron Cream Sauce — 139 sage — 90, 108, 134 sake — 133 salmon — 20, 23, 24, 27, 43, 83, 95, 98, 99, 126 Salmon en Croûte — 98 Salmon Galantine — 27 San Francisco Cioppino — 51 sausage — 19, 49, 50, 67, 70, 85 Sausage Lollipops — 19 savory — 18 scallion — 20, 27, 28, 32, 34, 39, 45, 50, 53, 99, 129, 146, 147, 148 scallops — 95, 97, 100, 101, 102 Sea Salt Red Snapper — 96 Sea Scallops — 101 Semifreddo Trifle — 123 semolina — 76 156

sesame oil — 42, 82, 93, 95, 104, 133, 147, 148 shallot — 67, 87, 103, 105, 111, 130, 131, 135, 136, 149 shrimp — 21, 29, 30, 50, 51, 53, 67, 71, 97, 102, 103, 104, 105, 147 Shrimp and Asparagus Chowder — 53 Shrimp and Butternut Squash Risotto — 105 Shrimp Cocktail — 30 Shrimp Tempura Shots — 21 Shrimp with Sticky Rice — 104 Sliced Cucumbers — 37 Smoked Salmon Pizza — 83 Smuggler’s Remoulade Sauce — 146 snapper — 96 sour cream — 20, 23, 24, 34, 55, 126 Sour Cream — 126 Southern French Cassoulet — 49 Southern Fried Oysters — 35 soy sauce — 22, 104, 133, 148 spaghetti — 68, 72 Spaghetti Alla Bolognese — 72 spaghetti squash — 23 Spaghetti Squash Pancakes — 23 spelt — 43 Spicy Meatballs — 74 spinach — 33, 43, 78, 82, 96, 98, 103, 129 sprouts — 43 sriracha hot sauce — 32 Sriracha Marinade — 133 Sriracha Salmon — 99 steak — 43, 108, 111 Steak Au Poivre — 111 strawberry — 40, 55, 57, 117, 118, 119, 141 sugar snap peas — 42, 43 Super Easy Sorbetto — 57 sweet potato — 29

T

W

tabasco sauce — 41, 135, 136, 146, 148 taco shells — 17 Tapenade — 129 Thai Barbecue Sauce — 148 Thai sweet chili sauce — 22, 148 thyme — 18, 49, 51, 104, 105, 106, 133, 134 Tiramisu — 115 tofu — 43 tomato — 37, 46, 49, 65, 68, 71, 131, 144, 145 Tomato—Basil Salsa — 131 tomato concassé — 49, 65, 71, 131 tomato paste — 49, 51, 68, 72, 88, 102, 105, 134, 143, 144, 145 Tomato Salad — 37 tomato sauce — 64, 65, 70, 72, 143, 144 tortilla chips — 29 tortilla shells — 17 Tricolored Cauliflower Salad — 44 Tropical Mignonette — 149 trout — 43 Truffle Marinated Mushrooms — 37 truffle oil — 37, 90, 128 tuna — 22, 43, 93, 97, 147 Tuna Tartare — 22 turkey — 17, 21, 43, 75, 90, 111 Turkey Bolognese — 75 Tuscan Caprese — 46 Tuscan Tomato Sauce — 143 Tuscan Turchetta — 90 Tzatziki Sauce — 146

waffle mix — 31 walnut — 52, 116 Waygu Beef — 107 whipping cream — 126 whitefish — 51 white wine — 29, 48, 49, 51, 52, 65, 66, 67, 68, 87, 96, 102, 103, 105, 138, 139, 143, 145 Whole Roasted Buffalo Tenderloin — 106 Wild Berry Waffles — 119 Wines and Pairings — 60 worcestershire sauce — 34, 41, 135, 136, 141, 146, 148

X

Y yeast — 76 yogurt — 126, 146 yogurt culture — 126

Z

U Ultimate Gelato — 121

V vanilla — 57, 115, 116, 117, 118, 120, 121, 123, 150, 151 veal — 72, 74 vegetable stock — 43, 48 vodka — 140 Vodka Sauce — 140

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United States Chef Association The Next Evolution in Culinary Arts

As glamorous as the life of a chef appears, it’s not an easy career path. As Chef Nadell can personally testify. Chefs must work 6 days a week plus all holidays! While most people work an 8-hour day, chefs typically work 10-12 hour shifts. If they want a lunch or coffee break, they eat or drink while standing and working!

The business is very competitive. Nowadays, individual restaurateurs are competing with national chains that are serving mass-produced foods prepared in factories. Fewer restaurants are serving custom-prepared foods, and hence, employing true chefs. At the same time, diners who frequent quality restaurants are more sophisticated than ever.

As a result, every year, thousands of frustrated culinary school graduates find they cannot qualify for a good chef position. After spending $50-$100 thousand on a culinary school education, they find themselves working in fast-food positions or peeling carrots at a large hotel! To often, they find themselves watching an uneducated waiters making double their pay rate while working half the hours.

Georges Auguste Escoffier, who lived in France from 1846 to 1935, was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. With César Ritz, Escouffier organized the kitchen of the Savoy Hotel by recruiting "a little army of hotel men for the conquest of London." Recruiting French cooks, Escouffier created a kitchen organization that is still the basis or great kitchens throughout the western world.

A “chef” is a highly trained and skilled professional cook who is proficient in all aspects of this system cuisine and culinary preparation. But the restaurant industry recognizes no formal or professional standards for becoming an “Executive Chef”. This title is typically bestowed when one is hired in a respectable-quality restaurant or hotel. Once you leave this position, you lost the Executive Chef title.

The United States Chef Association (USCA) seeks to change this method of earning respectability. The USCA offers several accredited levels of certification through its intensive online testing program: • Executive Sous Culinarian — “Sous” means second in French, and the “sous” is second in command the professional kitchen. The Sous Culinarian assumes the executive responsibilities in the absence of the Executive Culinarian • Executive Culinarian — The top executive person in charge of directing all culinary aspects, staffing, menu writing and inventories of a fine restaurant, hotel of food service institution • USCA Master Culinarian — The highest level obtainable as a professional chef These certifications are available to culinary school graduates and chefs interested in accelerating their culinary careers. The certifications are good for as long as a chef remains a USCA member in good standing, and offer a way for young culinary professionals to rapidly advance their careers.

USChefAssoc.com

Chefs in the Hot Seat

King Kong — Bravo’s Wildfire Catering Division The Junkins Fire, which burned over 18,403 acres Pike and San Isabel National Forests near Pueblo, Colorado, required more than 900 firefighters — all of whom needed three meals a day for weeks on end!

Finding that much food, transporting it to a remote location and then finding the chefs to prepare it translates to a challenge of still another order.

But Chef Jimmy does whatever it takes, from phoning a network of culinary friends to posting Anyone who has planned a large Thanksgiving emergency messages on Facebook! From making dinner has at least a slight inkling of the logistics 3-hour round trips to Sam's Club to purchasing involved in catering one meal only a fraction that $10,000 worth of food in a single trip. Because housing in remote locations is such a huge problem, large!

Chef Nadell recently purchased a 33-foot pull trailer For the Junkins fire, Chef Nadell put together a camper and remodeled it to allow 14 chefs to sleep team of 18 chefs who worked 17-hour days, starting in warm bunk beds. at 4 a.m. and finishing at 11 p.m. Early morning temperatures dipped into the teens. Attempting to All of this has made Chef Jimmy Nadell Colorado's heat 150 gallons of water on propane burners to go-to expert for feeding emergency crews. make coffee is a challenge all of its own when the It began simply enough. As brother of Carbondale's temperature is just 18 degrees!

Assistant Fire Chief, Frank Nadell, Chef Nadell had Because firefighters are called up under federal been catering firefighters' Christmas parties. Then, regulations, the requirements for feeding them about six years ago, Chef Jimmy was asked if he are strict. Firefighters face demands equivalent could provide hot coffee and meals for firemen who to Olympic athletes in training and a caterer who were battling a mountain wildfire. feeds them must provide each firefighter with 5,000 Chef Nadell's Bravo Catering Company responded calories a day. to 8 in wildfires in 2016, becoming Colorado's goFor example, lunch at the Junkins fire translated to emergency wildfire catering company. Just before to lunch 900 sandwich packs containing 1,800 this cookbook went to press, Bravo signed on as sandwiches! Each lunch pack must contain; 2 deli an emergency responder for Southern California sandwiches (4 ounces of meat and cheese) 1 piece of wildfires. A reality show about chefs emergency fresh fruit, 1 bag of chips, 6 alternate energy sources response wildfire catering is also in the works; watch (energy bars, trail mix etc.) 2 packs of mayonnaise, for it in the summer of 2017.

2 packs of mustard, 2 packs of ketchup, 2 napkins, 2 moist towelettes, plus a fork, knife and spoon.

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Ordering Information Please visit our online store page to order items that are mentioned in this cookbook.

AspenCelebrityCuisine.com 1-800-743-USCA (8722) Bistecca Fiorentina — We choose quality meats from Lombardi Brothers Meats of Denver. Call them at 800-421-4412 or visit our website.

Our thanks to Lombardi Brothers for donating the Bistecca Fiorentini shown on page 108 Filé powder — also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree.

You can order it on our web site Red Bird Chickens — Colorado grown for more than 66 years, Red Bird chickens are fed an all-vegetarian diet and are never fed any antibiotics. See our website for details on where to get them Sous Vide Cookers (pronounced “sue-veed”) — This French term refers to the process of vacuum sealing food and putting it in a water bath. Find out where to purchase on our web site Waygu Beef — Snake River Farms is the premier producer of American Wagyu steaks and roasts. They offer a broad range of American Wagyu (Kobe-style) steak and Wagyu roasts available. Order by calling 877-736-0193 or visit our web site

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Apachula Badoni Hursey Award Winning Photographer and Multimedia Artist

Affectionately dubbed as, "Pach", this multimedia artist is inspired by nature. Her Blackfoot and Thai heritage shines through her work with breathtaking images of mountain, desert, ocean, and river scenes. Her works are inspired by nature and other artists who relate to divine connection and spiritual well being. Her photographic talent spans from travel photography to wildlife and even macro imagery. She has worked with food, fashion, beauty, editorial, and the commercial stock industry. She has worked not just in Colorado, around the globe.

Her images can be found in many luxury magazines in advertisements and in editorial layouts, as well as cataloged online at Getty Images, Thinkstock, and iStock Photography.

Pach is also a professional commercial musician, and a Two-Time Platinum Auddy Trade Mark Award winner. Her sound can only be described as diverse and addictive. Pach's songs can be found on Getty Images' Royalty-Free Music Library, as well as iTunes.

Beyond her professional creative enterprises, Pach can only be described as a modern woman. She is a mother of four, who as worked for over 20 yeas in professional herbal and nutritional counseling.

She holds national accreditation in professional and sports nutrition, as well as medical exercise.

Visit On The Web AspenCelebrityCuisine.com ApachulaPhotography.com BravoFineCatering.com USChefAssoc.com

Learn Star-Quality Presentation & Cuisine from Aspen's Favorite Celebrity Chef, Jimmy Nadell Aspen's long-time celebrity chef, Chef Nadell is the founder and CEO of the United States Chef Association, an educational chef membership association that offers chefs several levels of accredited certifications.

To serve the international, jet-setting families, stars and business titans that frequent Aspen, Colorado, Chef Nadell has recruited the finest accomplished chefs from throughout the United States, Europe and Asia. He has prepared private meals and catered lavish parties for Robert DeNiro, Will Smith, Jon Bon Jovi, Christie Brinkley, Jimmy Buffet, Al Gore, Sean Combs, Bonnie Raitt, Antonio Banderas, and other prominent politicians, dignitaries and royalty.

Chef Nadell is a two-time Gold Medal award recipient for his life-long dedication to international gastronomy.Â