"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 Filet of Bronzinni
2)   1 Idaho Potato
3)   Salt and Pepper
4)   Tapenade (see recipe below)

Preparation:
1)   Season fish.
2)   Using a Mandolin...thinly slice the potato.
3)   Wrap the sliced potato around the fish.
4)   Sear the fillet until brown on all sides.  Then finish in an oven.
5)   Place tapenade on top of the fish.

The Tapenade
Ingredients:
1)   1 oz. diced Black Olives
2)   1 oz. diced Tomatoes
3)   Capers
4)   Shallots
5)   1 bunch Basil
6)   Olive oil and Balsamic Vinegar

Preparation:
1)   Combine the tomatoes, black olive, capers and shallots.
2)   Season with olive oil and balsamic vinegar and basil.

The Veal
Ingredients:
1)   8 oz. Veal Tenderloin
2)   Salt and Pepper
3)   1 oz. Chopped Fine Herbs (Parsley, Chervil, Tarragon, and Chive)

Preparation:
1)   Season veal with Salt and pepper and coat with herbs.
2)   Wrap in plastic and then with foil-poach.
3)   Cook in boiling water until internal temperature reaches 110 degrees.

The Risotto
Ingredients:
1)   1  Potato Brunoise - diced
2)   ½ Onion - diced
3)   1 cup Heavy Cream
4)   1 cup White Chicken Stock
5)   Olive Oil

Preparation:
1)   Place diced potato and onion in pan and sauté with a little oil...stirring
       constantly.
2)   Cover with chicken stock and continue stirring.  Finish with cream when
       tender and starchy.

The Beurre Rouge
Ingredients:
1)   1 cup Red Wine
2)   Shallots
3)   1 cup Heavy Cream boiled
4)   Butter

Preparation:
1)   Reduce the red wine and shallots.
2)   Then add cream and reduce again.
3)   When reduced strain and finish with butter.

The Final Preparation
1)   Put some risotto on the center of a plate.
2)   Slice the veal and place on top of the risotto.
2)   Spoon the Beurre Rouge around.

The Crust
Ingredients:
1)   Ground Pecans
2)   Graham Cracker Crumbs
3)   Granulated Sugar
4)   1/2 tsp. Cinnamon
5)   Melted Butter

Preparation:
1)   Combine the crumbs and pecans together with sugar and cinnamon and
       bring together with melted butter (not too wet).
2)   Line into mold or ring for cake.
3)   Let chill slightly.

The Filling
Ingredients:
1)   A little more than 1/2 lb. Brie Cheese (no rind)
2)   A little less than  1/2 lb. Cream Cheese
3)   A little more than 1 cup Granulated Sugar
4)   4 Whole Eggs

Preparation:
1)   Mix the ingredients.
2)   Paddle on a mixer until smooth (no lumps)
3)   Add mixture to crust lined tins.
4)   Bake at 325 degrees until firm.

The Poached Pear for Garnish
Ingredients:
1)   1 Pear
1)   1 Cup Red Wine
2)   1 tbs. Sugar
3)   1 cup Water
4)   1 Cinnamon Stick
5)   Orange Rind and Lemon Rind

Preparation:
1)   Combine all the ingredients (except the pear) and simmer.
2)   Add the pear to the liquid and poach until soft.
3)   Remove the pear.  Then cool and dice for garnish
4)   Reduce liquid to syrup and serve as a sauce.

Good Eating!!!

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