Custardy Apple Squares

March 16, 2019February 4, 2015 by Michel

Custardy Apple Squares

CLICK PICTURE to take you to Amazon for book

Custardy Apple Squares is quick and simple using ingredients we already have in our kitchens. There’s no precise way of layering the apples like in a tart. Here they just end up looking lovely right out of the oven. I like having this as a breakfast item, warm for sure and I think maple syrup makes a wonderful addition to the flavors of these custardy apple squares. You get a creaminess from the custardy filling and outer layers that remind you of crêpes … add in some maple syrup to close the deal and you’ll be in for a heavenly treat.

I saw this book at our Madison library and new I had to check it out and in fact I was shocked that I didn’t already own it. Dorie Greenspan is an inspiration to baking for all us. She shares her recipes and experiences that she has gathered from chefs and friends while living in france for two decades …a gal after my own heart. It was such a good feeling when I saw and read the preface to her new release Chez Moi because it reminded me of why I started my blog. Being inspired by people from different backgrounds, places, and cultures sharing recipes and experiencing new boundaries in culinary cuisine.

I think you will be very happy with how easy this recipe is using such uncomplicated ingredients to boot! And if you are not a big maple syrup fan you can always dress up these custardy apple squares when they come out of the oven by spreading a thin layer of apple jelly that you warm in to the microwave with a pastry brush.

This cook book Chez Moi is a definite must for your cooking library! Dorie Greenspan shows you how elegant French baking can be accomplished effortlessly. It’s really a “go to” baking guide with so many wonderful recipes offering you everything from cannelles, eclairs, chocolate sauces and profiteroles (cream puffs) to cookies and cakes! She was also inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America. And for all you locals Dorie Greenspan lives part time in our neck of the woods in Westbrook, CT along with NYC and Paris of course. I am so happy to share this cook book with you in the hopes that you too will enjoy it as much as I have.

INGREDIENTS:

3 Fuji apples – Fuji or Gala peeled and thinly sliced to 1/16″ on mandolin
2 eggs room temp
1/2 cup flour
1 tsp baking powder
1/3 cup sugar
1/4 tsp salt
2 tsp pure vanilla extract
1/4 cup PLUS 2 Tbsp whole milk
2 Tbsp unsalted butter melted and cooled
Confectioner’s sugar
Maple syrup OR store bought apple jelly

DIRECTIONS: Pre-Heat oven to 400º

Butter 8 x 8 pan (you can line also with parchment if you want to unmold to a serving platter
Peel and slice apples on mandolin 1/16″ thick
Whisk in flour/baking powder mixture in a small bowl
Whisk eggs
In a large bowl add sugar and salt and whisk immediately for about a minute until the sugar dissolves and the eggs are pale
Whisk in the milk and vanilla to this egg mixture
Then whisk in melted butter
Now pour in the dry flour/baking soda mixture and whisk til batter is smooth
Using a spatula add in sliced apples and mix to coat only but making sure all sides of the apples are coated with the batter
Pour this apple -batter mixture into the buttered baking dish and bake til golden on top about 40 minutes
Take out and allow slightly puffed apple cake to cool for 15 minutes then slice and serve or turn out onto serving dish if you are using parchment
When plating a slice sprinkle with confectioners sugar
Drizzle with maple syrup OR top with vanilla ice cream to make more like a dessert then a breakfast item! Either way…YUM!
Best eaten same day if it lasts that long and even better warm out of the oven : )

Chocolate Avocado Mousse

March 14, 2019January 31, 2015 by Michel

Chocolate Avocado Mousse

Chocolate-Avocado Mousse

You will be amazed how this fruit can be transformed into a creamy, chocolaty mousse! Yes, an avocado is actually a fruit from an avocado tree. I read through so many recipes that it took a bit to figure out which chef inspired me here but I finally got it done. Some recipes have you grinding chia seeds to thicken the mousse but the avocado is already thick and creamy so I find that step unnecessary. Others have honey or a man-made “all natural” sweetener added in but I think the agave nectar is the best option.

This recipe is from Giada De Laurentis’ team except I change it up by adding a little more chocolate and by using Perugina “milk“ chocolate bars (Italian) or Ghirdelli milk chocolate chips instead of the Ghiradelli semi sweet chips. This mousse is pretty rich so using the creamy milk chocolate bars lightens it up a bit and another reason being I wanted to get my two children to eat the mousse …they love the milk chocolate. Yes, that would be the kids who don’t eat anything green. I told you I would get them to eat something green sooner or later. I just left out the part that one of their favorite desserts, chocolate mousse, was made with avocado’s when serving it up to them…needless to say they LOVED it! They will thank me some day.

Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to SUBSCRIBE on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:

4 VERY RIPE-California avocado’s (SOFT not TOO MUSHY because they get brown inside)
7 oz. Perugina milk chocolate bars chopped up ( 2- 3.5 oz bars)
1/2 cup unsweetened cocoa powder (Hershey)
1/2 cup agave nectar
1/3 cup almond milk
2 Tbsp pure vanilla extract
1/4 Tsp fine salt
fresh raspberries and whipped cream for garnish-optional
Fresh mint

Directions:

Chop up all the avocado’s and put them into the food processor.
In a small bowl melt the chocolate chips or chopped up chocolate bar in the microwave for 30 seconds x3 stirring at each interval…..WATCH so as not to BURN the chocolate (everyone’s microwave is a little different).
Add the melted chocolate, and the next 5 ingredients to the food processor and purée for 30 seconds, stop to scrape the sides, then purée for 1-2 minutes, stop to scrape the sides and purée for 10-20 seconds more.
Scoop out the avocado mousse into your favorite glasses or bowls.
The mousse will be slightly warm from the food processor so put the glasses or bowls into the refrigerator for 2 hours to chill before serving.
Garnish with whipped cream and raspberries…Yum!

TIP: There is an easy way to get the pit out of a avocado which I have displayed in the pictures above. After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out. Then knock the pit off onto the board away from your hands. This can be a little tricky the first time so I would advise that this would be for an adult to try. Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.

TIP: VERY IMPORTANT….it is wise to remove this end stem off the avocado because it would taste extremely bitter if it were to accidentally get into the mousse.

Crazy Good Candied Pecans

November 3, 2025January 29, 2015 by Michel

Crazy Good Candied Pecans

This crazy good candied pecan recipe came from a golfing friend, Denise, who brought them to the annual Christmas party years ago and I have been making them ever since. They make for a wonderful holiday treat and certainly don’t last very long when you put them out. If you want any for yourself you may have to stash some away. The candied pecans are very addictive and everyone will be asking you for the recipe. In fact, I did have some requests so I promised to get the recipe out this week…..enjoy!

During the holiday season I make several batches of these pecans and give them as party favors and Christmas gifts in decorative bags with pretty ribbon and everyone goes crazy for them. Hence, the name “Crazy Good Candied Pecans”. Don’t miss my YouTube show “Crazy Good Candied Pecans” on how to make these addictive little morsels.

If you want some appetizer’s to have before these treats check out baked asparagus wrapped in Prosciutto, roasted garlic bean dip, buffalo chicken dip, or spanakopita and end with chewy chocolate chip cookies to go with the candied pecans!

iphone-pictures-572-300x225 buffdip cookedspan

Ingredients:

4 cups of whole pecans
1 extra lg egg white
1 Tbsp water
1/4 Tsp. vanilla
1/2 c. white sugar
1/2 c. light brown sugar
2 Tsp cinnamon
pinch of nutmeg
1 Tsp salt

Directions:

Pre-heat oven to 275º.
Cover cookie sheet with parchment paper for easy clean up
Beat egg white, water and vanilla in a large bowl until frothy (not stiff) with a fork or whisk
Add pecans and mix to coat.
Whisk all dry ingredients in a separate small bowl to combine
Then add whisked dry ingredients to wet pecans and stir until coated.
Coat the parchment with 2 tbsp room temp butter, then spread the pecans onto the coated cookie sheet in an even layer
Take out to stir pecans around at the 15 minute mark and then gently shake pan to evenly distribute pecans on tray and back into the oven
Bake for total of 20-22 minutes – til fragrant
Take the pecans out of oven and run a spatula under the pecans to loosen them from the tray and then let the pecans cool right on the same baking tray
When the candied pecans are completely cooled up can package them up…enjoy!

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

May 25, 2019January 24, 2015 by Michel

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

This fresh shrimp & chive spring roll recipe came about because I was craving Chinese dumplings from a restaurant called Dol Ho that I used to frequent in San Francisco, CA. I know fresh shrimp & chive spring rolls are more of a Vietnamese cuisine then Chinese but in texture and flavor they are very much alike. The creaminess of the sauteed vegetables and the flavors of the shrimp, cilantro, and chives are identical to that of the Chinese dumpling.

Dumplings are part of tradition and culture for the Chinese. They symbolize the new year, happiness & celebration, and family & wealth for the Chinese. Chinese dumplings were traditionally made on the eve of the festival where the whole family would come together and take part in making them. The family used to put a coin in one of them and the one to find it would likely have good fortune.

I’m happy to have found such a wonderful local restaurant where I could enjoy such culture and tradition. And now I’m sharing my fresh shrimp and chive spring roll recipe with you so you too can experience these lovely flavors. Dol Ho actually served up those shrimp and chive dumplings with a spicy black bean and soy sauce if you knew enough to ask for it. They did not come right out and offer this tasty accoutrement if you didn’t know about it…it was top secret! With my spring rolls I have a ginger-soy dipping sauce that is so easy to make you could do it blind folded. The flavors of the fresh ginger, slightly salty soy, a bit of sweet with the seasoned rice wine vinegar and a hint of nutty with the toasted sesame oil is a go to Asian dressing/dipping sauce you will want to keep in your cooking repertoire. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

INGREDIENTS – For The Ginger-Soy Dressing- Put all the following in a mixing bowl and whisk:

1/4 cup soy
1/4 cup seasoned rice wine vinegar
1/4 cup olive oil
1/4 cup toasted sesame oil
1/4 cup green onion finely sliced
1 tbsp fresh grated ginger
1 tbsp sugar
Squeeze from 1/2 fresh lime
2 tsp toasted sesame seeds

INGREDIENTS – For The Shrimp & Chive Spring Rolls:

20 lg Shrimp (15/16 per lb.)
20 round or fan shaped rice papers
1/2 c. each carrots, celery, onion finely chopped
1 whole daikon radish -(Japanese radish) and 1 whole peeled carrot -BOTH ZESTED and set aside
1 bunch of fresh chive cut into 3/4″ pieces
1 c. thinly slices green onion
1 c. coarsely chopped cilantro
1/4 c. fresh mint leaves
1 tsp salt
1/4 tsp pepper
2 tbsp white wine (Chardonnay or Sauvignon Blanc)

DIRECTIONS – For The Shrimp & Chive Spring Rolls:

Clean and devein shrimp
Fill a small pot with water and 1/2 tsp salt, bring to a boil
Add all of the shrimp to the pan & bring back to a simmer no longer than 2 minutes until opaque, REMOVE SHRIMP from heat IMMEDIATELY
Drain shrimp and put into an ice bath
Take shrimp out and pat dry with paper towels
Slice shrimp in half, set aside
Sauté finely chopped carrots, onions and celery til soft on medium heat for first 5 minutes, then turn down to med/low, add 1/2 tsp salt and cook for 5 minutes more
De-glaze veggies with 2 tbsp white wine or water and cover for the last 3 minutes
Remove from heat and cool sautéed vegetables, set aside
Put 1 1/2″ of luke warm water into a pie plate
Immerse 2 rice paper wrappers at a time into water filled pie plate to soften, about 10 seconds
Take out, place on cutting board and pat semi-dry just the tops to remove too much excess water
Arrange all of you stuffing items around board
Place 1 shrimp down on rice paper up 1″ from the bottom making sure orange sides go face down so you can see it thru the paper
Put a spoonful of the following ingredients next to shrimp: cooled & sautéed veggies, chives, green onion, cilantro/mint leaves
Fold in sides of wrap and then roll up from the bottom to form enclosed roll
Repeat with the other rice papers. filling each one with ingredients and then rolling up
Arrange on a platter as you go and lay down zested carrots and or daikon radish on the side
Sprinkle toasted sesame seeds on top of rolls and place small bowl of ginger-soy dipping sauce in the middle

Black Bean Salsa & Swordfish Recipe

March 16, 2019January 9, 2015 by Michel

Black Bean Salsa & Swordfish Recipe

2015 is here so let’s not procrastinated and get right down to business with some refreshing and heathy dinners. You can’t beat this black bean salsa & swordfish with its nutritional values and taste to boot! It’s so nice to brighten up our menu after the starchy celebratory holiday meals. With this black bean salsa you still get that “comfort food” feeling because the black beans are so creamy and filling. Black beans are considered to be the best “meat-free” sources of protein serving up 15 grams each of protein and fiber per 1 cup…not to mention black beans have the highest antioxidant level of all beans!

I first learned how to make salsa almost 20 years ago from a Chef in San Franciso name Barclay. He was a chef at one of my favorite restaurants in San Francisco called Bix (on Gold St.) Bix had foie gras that was to die for and the most outrageous bar burgers that had to be made from filet mignon because they melted in your mouth like butter! Needless to say Barclay made a killer salsa and I’m thankful to him for starting me out on the right path when it came to making salsa.

This black bean salsa is almost identical to my “best mango-avocado salsa ever” on my website except I minus one mango and add 2 cans of Goya black beans. This is a such a quick and easy recipe and if you don’t have time for the chopping you’ve got to check out the produce department at your local store because most of them do offer a section of pre-chopped vegetables or you could pre-chop everything yourself the night before you put this dinner together.

Fresh swordfish is now being caught off the Carolina’s so it’s an ideal fish to buy. Swordfish is a hardy kind of fish and eats like a steak so it is very filling. The oils in the swordfish are also as nutritious for you, if not more, as eating that black bean salsa. So what a team this black bean salsa & pan seared swordfish makes…you just can’t beat it! The best thing is it doesn’t have to be summer to whip this meal up either…enjoy. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

You may want to try baked asparagus wrapped in prosciutto, or roasted chick peas for an appetizer and the chocolate avocado mousse for dessert to go along with this dinner.

INGREDIENTS: You need approx. .30 lbs per person for the swordfish

NOTE: CLICK HERE If you need some guidance on cutting up the avocado and or mango AND look to directions in that recipe

2 cans Goya black beans drained and rinsed
1 lg mangoes chopped 1/4″ cube
1 avocado chopped 1/4″ cubed
1 cup or 2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed
1 cup or 1/2 extra LG Vidalia onion (or yellow) FINELY chopped
1 FINELY chopped jalapeno
juice from 1 lime
3 Tbsp olive oil
2 Tbsp rice wine vinegar
1/2 cup coarsely chopped cilantro
a dash of Siracha (optional)
S & P
1-2 lbs of fresh swordfish cut up into .30 lbs pieces per person

DIRECTIONS: Pre-Heat oven to 350º

Add all of the salsa ingredients ( all the first items in the list except the fish) into a large bowl and mix thoroughly.
Cut up the swordfish into .30 lb pieces and salt and olive oil them
Heat cast iron pan or heavy bottom pan to med/high
When pan is hot add in swordfish and sear 3 minutes on each side and then put into the oven for 5 minutes to finish
Spoon up salsa in the center of the plate and place a piece of swordfish on top
Squeeze a piece of lemon over the top and mangia mangia : )
We really love to eats this salsa with blue chips.
I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
I must warn you this salsa is highly addictive……consume at your own risk! LOL

Bolognese Sauce Easy Gourmet

March 16, 2019January 2, 2015 by Michel

Bolognese Sauce Easy Gourmet RECIPE

This homemade gourmet bolognese Sauce is like no other that I have ever had. Over the years I have worked hard to perfect this recipe to match a dish I used to have in Urbino, Italy. So all the hard work is done for you and now all you have to do is follow my recipe and savour over the most amazing and unique Bolognese sauce you’ll ever have.

During my college years I had the opportunity to go school in Urbino, Italy for a summer and fall semester. Urbino is a little Renaissance town located in the Marche region of Italy. It was two hours East of Florence (near the town of Pesaro on the east coast). It’s where black and white truffles are prevalent. The picture above is of Urbino, The Palazzo Ducale which now houses part of The Marche National Gallery. This renaissance town of Urbino is also where the great artist Raffaello was born in 1483. I had the opportunity to study renaissance art, restoration and language in Italy at the University of Urbino …being an art major and all I was in heaven living here!

Urbino was a magnificent place to be for all those months (which never seemed long enough) allowing me to fall in love with their art, their culture and the people there in Italy and what it’s really all about …big kinds hearts with a passion for enjoying life, and an amazing culinary appreciation!

The tender Prosciutto di Parma to mouth watering homemade pasta dishes found most places in Italy is to die for but there’s one bolognese dish in particular that I had in a restaurant in Urbino made with “strozzapreti” pasta which really stood out for me. The sauce was made with sautéed ground veal, ground pork, veal stock, heavy cream, red wine and fresh rosemary where the aromas alone will knock your socks off! This is the dish, the bolognese sauce, in which I have derived my recipe from and the one in which I wish to share with you. You should note that homemade gourmet bolognese recipe is NOT to be made with BEEF because it completely changes the flavors and does not taste at all like the oringinal bolognese recipe from Urbino.

I recently found this uniquely shaped pasta that they served the bolognese sauce with in Urbino called “StrozzaPreti” at one of my favorite local specialty shops, a gourmet cheese shop called Fromage right here in Old Saybrook, CT. See, you can make my bolognese sauce and have it with the original pasta it was meant to be with. And while you are there you should pick up some white truffle oil to drizzle over the pasta sauce.

If you want this recipe to be gluten free you could always substitute out the pasta or gnocchi with a rice noodle and if you can’t have heavy cream you can substitute that with coconut cream and it would be just as delicious.

A marriage made in heaven is this bolognese sauce on my light and fluffy homemade potato gnocchi! Or try it on your own homemade pasta, and don’t forget a Caesar Salad! Last but not least you will need to tame that sweet tooth with a dessert like Pavlova, or Death by Chocolate Meringue Pie! Enjoy! 🙂

INGREDIENTS: Serves 10-12 people or more if for appetizers.

NOTE: THIS SAUCE FREEZES AMAZINGLY WELL so if you have sauce left over freeze in a container right away and all the hard work is DONE!

NOTE: DO NOT USE BEEF …this recipe will NOT have the right flavors if you use beef
1 lb. ground veal
1 lb. ground pork
1/3 cup grated carrots
1/4 cup grated celery
1 cup grated Vadalia Onion
2 extra lg garlic cloves
2 cups whole peeled tomatoes and juice
2 slices applewood smoked or plain bacon cooked and finely chopped (approx 3 Tbsp finely chopped)
1 1/2 cups good red wine
2 cups heavy cream (or 2 cups coconut cream)
approx. 1/2 cup olive oil
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Reggiano Parmesano cheese and more to finish
1 tsp and 1 Tbsp fresh chopped rosemary
White Truffle Oil (Optional)
1 lb. dried Egg fettuccine or Strozzapreti pasta found at Fromage

Directions:

Add 3 tbsp olive oil to lg pan on medium/low
Add grated carrots, celery, onion and smashed garlic cloves to olive oil and sauté for 12 minutes til light golden and soft
Deglaze by adding 1/4 cup red wine, stir, add 1/2 tsp salt and continue to sauté until wine evaporates
Add these cooked veggies to food processor with 2 cups whole peeled tomatoes and juice
Pureé and set aside
Add 3 tbsp olive oil to same pan and bring to med/high temp and then add 1 lb. only of veal/pork (1/2 veal, 1/2 pork)
Keep on med/high temp and brown meat
Deglaze first batch of meat with 1/4 cup red wine, stir, reduce and set aside in a med bowl
Add 3 tbsp more olive oil back to same pan to brown next 1 lb. of ground veal/pork
Repeating steps 6-9
Put all browned meat back into pan and add in 1 tsp salt, 1/4 tsp pepper, pureed tomato/veggie mixture, and 1/4 cup red wine, 3 tbsp finely chopped crispy bacon, and 1 tbsp finely chopped rosemary
Cover (leave small opening for steam to evaporate) and simmer for 1 1/2 hrs. stirring every 20 minutes making sure to let steam from inside cover drain out of pan when you lift it off to stir
Add in 2 cups heavy cream, 1 tbsp finely chopped fresh rosemary, 1/2 cup red wine and s&p to taste and simmer for 5-8 minutes …just need to warm thru
Boil 1 lb. pasta and add to bolognese sauce …mangia mangia!

Cucumber Salad

March 16, 2019December 27, 2014 by Michel

Cucumber Salad

This homemade cucumber salad is my version of tzatziki sauce which is a Greek cucumber yogurt dip except I use 1/2 Greek yogurt and 1/2 sour cream. My mother has been making this dish since I was little although mine is a somewhat different version. You can have it as a side with lunch or dinner or even jazz up chicken and steak sandwiches or vegetarian dishes with humus and mango salsa and or guacamole…YUM! . It’s really refreshing and bright on your palate. The Vadalia onion, which is the sweetest, is a wonderful addition to a Tzatziki sauce and fresh dill is always best. The cucumber and onion can be grated instead of sliced to make it more of a sauce then a side dish.

I use thinly sliced cucumbers instead of grating here, garlic, onion and cumin granules in this gourmet sauce which really develop nicely in flavor as you let them sit for a bit. This homemade cucumber salad is certainly not for summer only! I promise you will be delighted with my cucumber salad recipe…let me know what you think. Enjoy.

Ingredients:

2 cucumbers peeled with thin stripes left on them (only 3 – 1/4 ” stripes) AND sliced PAPER thin on Mandolin or carefully with a knife
1 lg Vadalia onion sliced paper thin with mandolin or sharp knife
1/2 c. Greek yugurt
1/2 c. sour cream
3 tbsp olive oil
2 tbsp seasoned rice wine vinegar
1 tbsp red wine vinegar
1 tsp garlic granules
1 tsp onion granules
1 tsp ground cumin
1/2 tsp salt to release water from cucumbers and onions
s&p to taste at the end

Directions:

Put sliced cucumbers and onion into a lg Ziploc with 1/2 tsp salt and let sit for 1-2 hrs. or over night
Gently squeeze cucumber-onion mixture and drain liquid from Ziploc
Put into a lg mixing bowl with the next 8 ingredients like in photos
Mix with spatula
Add desired s&p
Can chill and serve or serve immediately …mangia mangia

Homemade Potato Gnocchi

March 21, 2023December 19, 2014 by Michel

Homemade Potato Gnocchi

My homemade, light and fluffy gnocchi recipe is a dish you really have to make just once in order to see how darn easy it is to create your own. These potato gnocchi are something that will exceed your expectations to the point that you will never want to go back to store bought again. You’ll be hooked and you’ll never settle for less than these “melt-a-way gnocchi” which is exactly how one of my students described these little bundles of love. I want you to know how easily you can master this so make sure to watch my VIDEO that goes with this recipe where I take you step-by-step on how to make them including a Gorganzola Dolce Cream Sauce.

Yes, it does take some motivation but you only need about an hour after you bake the potatoes to make them. Once you start rolling out the potato ropes, cutting and then rolling them off a fork to make the little impressions …it’s a breeze! Not to mention when making the gnocchi you will end up with ample supply so you will be able to flash freeze the rest of what you don’t use for future dinners. You will be thrilled that all the hard work has already been done and now you just take them from the freezer to the boiling water, and then to the sauce. Enjoy! Make sure to watch my YouTube cooking show above that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:

4.5 lbs. Russet Baking Potatoes (approx. 5-7 lg potatoes) use scale in produce dept.
2 cups all purpose flour
2 lg eggs
1 tsp. salt
1/4 tsp fresh grated nutmeg
1 recipe Gorganzola Dolce Cream Sauce with Fresh Thyme
or 1 recipe Pasta Sauce Tomato Basil
or 1 recipe video Pasta Sauce Tomato Basil VIDEO

Directions: Pre-heat oven to 400º

Wash and pierce potatoes
Bake potatoes for 1 hr. on middle rack until fork tender
Cool slightly so you can handle them, 20-30 min.
Slice potatoes in half and scoop potato flesh into potato ricer
Rice two halves at a time into ex-lg bowl
Repeat, ricing all the potatoes
Make a well in the middle of the potatoes then add in flour, salt and nutmeg into the well
Add in 2 whisked eggs
With a spatula mix just to incorporate ingredients
Turn out onto counter and kneading for 1 minute until ball forms…Do Not Over Knead
Cut ball into 8 wedges, take one section at a time rolling out into a long rope
Slice rope into 1/2″ pieces, roll each potato piece off a fork to form indentations
Continue to do this until you go through all the potato dough
Bring large pot of salted water to a low boil
Add in gnocchi continuously, a few at a time, into boiling water
Using a slotted spoon gently give a swirl to help them not to stick to the bottom
NOTE: the boiling water should not be a full rapid boil but a low one
As soon as they float to the top remove with a slotted spoon and add to your sauce
Place the gnocchi you are not cooking right away onto cookie trays covered in parchment and flash freeze until solid, approx. 2 hrs.
Once completely frozen place gnocchi into Ziploc baggies and place back into freezer
When you are ready cook flash frozen gnocchi go directly from the freezer to the boiling water, give a couple of stirs so as not to clump at the bottom. NEVER thaw first or leave on counter too longer especially marble or granite because they will thaw quickly

Chicken Piccata-Easy Gourmet

March 16, 2019December 2, 2014 by Michel

Chicken Piccata-Easy Gourmet

My Chicken Piccata-Easy Gourmet recipe really is an uncomplicated dish that will knock your socks off! The chicken cutlets are so tender that they are almost falling apart in it’s delicate wine-shallot sauce with capers, paper thin Baby Bella mushrooms and fresh squeezed lemon is truly amazing. It has a delicate zing from the capers, and a brightness from that fresh squeezed lemon at the end. I serve up this chicken piccata with fresh sautéed spinach and mashed potatoes that just seems to pull it all together almost making it a comfort food with the mouth watering wine gravy and mashed potatoes. It is a dish that you may just start to crave! It only takes about 30 minutes to make so it should definitely be part of your cooking repertoire considering how incredible it tastes!

Even my kids love it although I do put aside several pieces for them at the point right after I deg-laze with wine and before I add the mushrooms and capers because that’s just not their thing …yet! -This way everyone is happy.

I don’t use too much butter in this recipe. I don’t think there is a big need for that with all these amazing layered flavors from the chicken, shallots, mushrooms, capers, white wine, chicken broth and lemon juice. The light flour coating on the chicken when dredging it to sauté helps to thicken the sauce right there. I see many recipes adding a ton of butter “to thicken” it and it’s just not necessary. Enjoy making this tasty dish and be sure to watch it on my Chicken Piccata cooking show video either posted right here (listed under “videos” tab above) or on my YouTube channel.

Ingredients: Serves 4-6 people if served with mashed potatoes and fresh sautéed spinach

3 lg chicken breasts or 4 med. sliced into 3 and pounded thinly
3 tbsp lg capers (or sm if you prefer…they’re all good)
3 tbsp. finely chopped shallots
2 cups white wine (approx. 1/2 cup for each chicken deglazing and 1/3 c. for mushrooms and approx another 1/2 cup at the end to simmer…NOTE in my video I did say 1/4 cup at each stage but oops I used a little more than that : )
1/3-1/2 cup chicken broth
6 lg BABY BELLA mushrooms sliced PAPER thin
1 wedge of lemon for the end
6 lg garlic cloves just smashed to sauté and flavor olive oil
1/2 cup olive oil
1 tbsp butter
1 1/2 cups of all purpose flour
1/2 tsp salt and 1/4 tsp pepper for flavoring flour
1 recipe fresh sautéed spinach (can leave out garlic in recipe)
1 recipe mashed potatoes (can leave out red onion)

Directions: Approx. 30-40 minute to prep and cook

Either buy chicken breasts pounded out at your local butcher or cut each breast into 3 horizontally and pound out each one gently to 1/4″ thickness
Put flour into shallow dish and season with s & p
Dredge pounded chicken breasts in flour and leave in flour dish ready to sauté
Heat large, shallow pan on med/high
Add 3 tbsp-1/4 cup olive oil to pan while heating
Add 3 garlic clove to olive oil and sauté til golden to flavor pan
Remove garlic cloves and begin to sauté chicken breasts filling entire pan (this will be done in 2 batches)
Make sure the pan stays hot enough on med/high heat while cooking breasts
Cook chicken approx. 2 1/2 minutes on each side
Add 1/4 white wine and deglaze, place cover over for 1 minute
Remove cover and remove first batch of chicken to baking dish using a spatula to scrap out all of the gravy and bits
Put pan back on med/high heat and repeat #5-#11.
Now add 1 tbsp butter, finely chopped shallots and paper thin sliced Baby Bella’s to the pan and sauté til water renders out of mushrooms and they are a light golden
OPTIONAL: you can finely chop the golden sautéed garlic cloves and add them back in at this point or not
Deglaze mushroom and shallots with 1/4 cup wine and cover for 30 seconds
Remove cover and add all the chicken breasts back into pan
Add 1/4 cup wine and 1/4 cup chicken broth to pan and turn down to med/low
Simmer 5 minutes ONLY …don’t want too much of the sauce to evoporate
Either serve immediately or put into frig until your guests arrive and then PRE-HEAT oven to 325º and warm for approx. 30 minutes with pan COVERED-if too much of the sauce evaporates you can add a splash of white wine and chicken broth
Add s & p to taste
Right before serving squeeze a wedge of lemon on chicken breasts ( about 1 tbsp) and serve over mashed potatoes and fresh sauteed spinach

Pasta Sauce-Tomato Basil

March 16, 2019November 29, 2014 by Michel

Pasta Sauce-Tomato Basil

Homemade gourmet pasta sauce isn’t quick and easy when you spend hours sautéing sausages and simmering for 3 hours. We don’t always have the time for that especially around the busy holidays. Yet, you always seem to have unexpected family or friends dropping in. So here is a quick and easy homemade tomato-basil pasta sauce that you are going to love! Yes, a tomato basil pasta sauce that only takes about 30 minutes to make and stills fills your kitchen with those comforting aromas of tomatoes, garlic and basil that make you want to rip off a piece of crusty bread and dunk it right in.

The whole point of this recipe is quick and delicious…no chopping, just grating and only using one pan. We are still getting layers of gourmet flavors with the carrots, onions, garlic, tomatoes, red wine, dried and fresh herbs! This sauce also comes out with a thick consistency. If you want a chunkier sauce you would just puree the first can with the sauteed vegetables until smooth, and with the other can of tomatoes you would pulse only a couple of times in the food processor keeping the tomatoes chunky then adding into the pan. Make it this way also if you like a chunkier VODKA SAUCE! If you are using it for making pizza just puree everything and you are ready to go… you don’t even need to simmer the sauce at all just spread the raw sauce onto the raw dough and into the oven (the carrots, onions, and garlic were sauteed of course before you pureed them with the tomatoes. This homemade gourmet tomato basil pasta sauce will definitely help make your life a little easier while getting you rave reviews! Enjoy!

INGREDIENTS:

2 – 28.oz cans whole peeled tomatoes – NOTE: If you want a chunkier sauce puree til smooth ONLY 1 can with the sauteed vegetables and then other can pulse only a couple of times. Make It this way also if you like a chunkier VODKA SAUCE!
1 carrot peeled
1/2 lg onion grated
2 lg garlic cloves thru garlic press
2 tbsp olive oil
1 tsp salt
1/2 tsp finely ground Italian seasonings
1 tbsp sugar
4-6 fresh basil leaves
1/4 cup of red wine, cabernet, pinot noir what ever you are drinking 🙂

DIRECTIONS:

Peel and the grated 1 carrot in sauce pan
Cut lg onion in 1/2 peel and grate into same sauce pan
Smash 2 lg clove of garlic and put thru garlic press and into same sauce pan
Add 2 tbsp olive oil and put on med./low heat and begin to sauté
Sauté for about 10 minutes on med/low til soften (you don’t want it to brown or burn)
Deglaze by adding in 1/4 cup red wine (or white if you don’t have red)
Simmer for 2 minutes and then add to food processor with 1 can whole peeled tomatoes
Puree til a smooth consistency and then add to same pan.
Puree the other can of whole peeled and add to pan as well…..NOTE: If you want a chunkier sauce puree til smooth ONLY 1 can with the sauteed vegetables and then other can pulse only a couple of times. Make It this way also if you like a chunkier VODKA SAUCE!
Add 1 tbsp sugar, 1/2 tsp finely ground Italian seasonings, 1/2 tsp salt, pepper to taste and 5 fresh basil leaves
Simmer for 20 minutes and serve with you favorite pasta, or chicken cutlet or ciabatta bread and sprinkle with some freshly grated Reggiano Parmeseano or Pecorino Romano and mangia!