"Recipes from the Chef's Kitchen"

Ingredients:
1)   12 slices smoked Salmon - center cut
2)   12 oz. lump Crabmeat
3)   6 oz. baby Shrimp - peeled and chopped
4)   spoonful of Mayonnaise
5)   1-2 tsp. prepared Mustard
6)   2 tbs. Onion - finely diced
7)   pinch of Thyme
8)   1 tbs. Butter
9)   2 tbs. Breadcrumbs
10) 4 oz. White Wine
11) 2 oz. Cream
14) 1 tbs. Soy Sauce or Teriyaki
13) 1 tbs. Honey
14) 2 drops Sesame oil (optional)
15) Parsley

Preparation:

Ingredients:
1)   1 Rack Baby Veal - frenched
2)   1-2 cloves Garlic, minced
3)   1 tbs. Olive Oil
4)   1 Spring Rosemary
5)   2 oz. dried Porcini Mushrooms
6)   2 tbs. Onion - chopped
7)   ½ cup Portobello and/or Crimini Mushrooms (optional)
8)   ½ cup Red Wine
9)   1 tbs. Flour
10) Salt and Pepper - to taste

Preparation:
For the Veal:
1)   Rub veal rack with garlic and olive oil.
2)   Strip top of sprig of rosemary and pat on veal.
3)   Sprinkle with salt and pepper.
4)   Cut rack in half.
5)   Bake at 450 degrees for 15-20 minutes (should still show a touch of
       pink inside).

For the Sauce:
1)   Soak dried porcini in 1 cup water. Set aside.
2)   Heat butter in a sauté pan.
3)   Add onion until brown.
4)   Stir in 1 the flour.
5)   Add wine and reduce.
6)   Add porcini and some of its water, making sure to avoid the sediment
       at the bottom of the mushroom water.
7)   Add other mushrooms (optional) plus salt and pepper.
8)   Cook until reduced a bit.

To Assemble:
1)   Place veal in the pan with the sauce.
2)   Reduce sauce to a syrupy consistence.
3)   Remove veal after 3-4 minutes. Continue reducing sauce until you like
       the consistency.

Note:
To make recipe for four, make 1½ times the sauce.

Ingredients:
1)   2 to 2½ cups Flour
2)   2 Idaho Potatoes - cooked, peeled and mashed
3)   1 tbs. Garlic - finely minced
4)   1½ cup grated Parmesan Cheese
5)   1 cup Olive Oil
6)   1½ cups. Heavy Cream
7)   1 bunch Basil
8)   Cornmeal
9)   1 tbs. Pinenuts - toasted
10) 1 tbs. Raisins - soaked in brandy and water (optional)
11) Salt and Pepper to taste

Preparation:
For the Gnocchi:
1)   Take the two mashed potatoes, add generous amount of salt and pepper
       and 1 teaspoon heavy cream.
2)   Fold in flour until it becomes a soft dough.
3)   Roll into logs or strips 1½” x 1½ “.
4)   Cut into ¼ oz. pieces.
5)   Fold into fork and press so tine marks show.
6)   Place on baking sheet with cornmeal.
7)   Refrigerate until cold.
8)   Boil salted water. Add gnocchi to water. When they float to the surface,
       remove from water.

For the Pesto:
1)   Process basil leaves, garlic, 1 cup parmesan cheese, salt and pepper until
       well mixed.
2)   Slowly pour in olive oil until emulsified.

To Assemble:
1)   Warm up 1 cup heavy cream in a sauce pan and fold in ½ cup parmesan.
2)   Add pesto and fold in until combined.
3)   Add gnocchi.
4)   Add toasted pine nuts and raisins.

Dishes served at the Dolce Vita Restaurant
- 
- 

 1)  Alaskan Halibut - Top Left
 2)  Veal Scaloppini - Top Right
                     3)  Hazelnut Chocolate Mousse - Bottom Left
4)  Key Lime Pie - Bottom Right

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Good Eating!!!

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