"Recipes from the Chef's Kitchen"

The Cranberry Bean Soup
Ingredients:
1)   2 lb. dry Borlotti (Cranberry) Beans
2)   1 Yellow Onion - peeled and finely diced
3)   1 Carrot - peeled and finely diced
4)   1 stalk Celery - finely diced
5)   2 cloves Garlic - finely diced
6)   1/4 lb. Prosciutto - finely diced
7)   2 Vine Ripe Tomatoes - peeled, seeded and finely chopped
8)   2 bunches Tuscan Kale, de-stemmed and chopped
9)   4 Sprigs Thyme
10) 1 Bay Leaf
11) 6 Black Peppercorns
12) 1/2 cup Extra Virgin Olive Oil
13) 2 cups Red Wine

Preparation:
1)   Place the dry beans in a large bowl and cover with double the amount of
       water.  Allow to soak overnight in the refrigerator.  Drain the beans and
       discard the water.
2)   Place the olive oil and diced onion, carrot, celery, prosciutto and garlic in
       a large heavy bottom pot and heat on the stove over a medium flame.
       Continue to cook the vegetables, stirring frequently, until they begin to
       brown.
3)   Add the diced tomato, kale and beans, stir to combine everything and add
       the red wine.  Continue to cook over medium heat until the wine has
       reduced by 1/2.
4)   Add enough water to cover the beans by 4 to 5 inches.
5)   Place the pot on the stove over high heat, stirring occasionally.
6)   Wrap the thyme, bay leaf and peppercorn tightly in cheesecloth and tie
       shut with kitchen twine.  Add this sachet to the pot.
7)   Once the liquid comes to a boil, cover the pot with a tight fitting lid and
       reduce the heat to low.  Allow the beans to gently simmer, checking
       occasionally and adding more water if needed.  Cook the beans until tender.

The Lemon-Parsley Pesto
Ingredients:
1)   2 bunches Parsley - washed and de-stemmed
2)   4 Lemons - zest only
3)   1 cup Extra Virgin Olive Oil

Preparation:
1)   Bring a large pot of salted water to a boil and add the parsley.
2)   Allow the parsley to boil for 1 minute and then strain and shock in a bowl of
       ice water.
3)   Remove the parsley, draining it well.  Then place it in a food processor.
4)   Add the lemon zest and...with the blade spinning...slowly drizzle in the olive
       oil.
5)   Season with salt.

To Serve
1)   Ladle the soup into bowls.
2)   Swirl in the pesto.

The Fish
Ingredients:
1)   4 to 6 oz. portions of Wild Alaskan Sablefish
2)   2 oz. Extra Virgin Olive Oil

Preparation:
1)   Preheat the oven to 350 degrees.
2)   Heat the olive oil in a medium sized saute pan over medium high heat.  Then
       add the sablefish skin side down.  When the skin begins to crisp, place the
       pan in the oven and continue to cook until the fish is still slightly translucent
       in the center (approximately 12 to 15 minutes).

The Succotash
Ingredients:
1)   1 cup Fava Beans
2)   12 Ears Baby Corn - cut into 1/4" rounds
3)   1/2 lb. Chanterelles - washed and split in half
4)   1 Red Bell Pepper - cut into 1/4" dice
5)   1/2 Spanish Onion - cut into 1/4" dice
6)   Chive, Parsley, Chervil, Tarragon - finely chopped
7)   2 oz. Unsalted Butter

Preparation:
1)   Bring a pot of lightly salted water to the boil and immerse the fava beans
       until just tender (approximately 1 minute).  Then transfer to a bowl of
       ice water.
2)   Melt the butter over gentle heat in a medium sized saute pan.  Then add
       the bell pepper, onion, chanterelles and baby corn and cook over a low
       flame until tender.
3)   Add the fava beans and a small amount of water to emulsify the butter.
4)   Add salt, fresh ground white pepper and the chopped herbs to taste.

The Lemon Thyme Beurre Blanc
Ingredients:
1)   1 cup dry White Wine
2)   1 Shallot - peeled and chopped
3)   1 bunch Lemon Thyme
4)   1/4 cup Heavy Cream
5)   6 whole Black Peppercorns
6)   1/2 lb. Unsalted butter - cut into 1 oz. pieces

Preparation:
1)   In a heavy bottomed pot, place the wine, shallot, lemon thyme and black
       peppercorns.
2)   Reduce the wine over medium heat until nearly evaporated.  Add the heavy
       cream and reduce by half.  Reduce the heat and whisk in one piece of
       butter at a time.  Strain through a fine sieve and hold warm until ready
       to serve.

To Serve
1)   Spoon 1/4 of the succotash into the center of each plate.
2)   Place the finished fish on top.
3)   Drizzle the Beurre Blanc in a circular pattern around the plate.
 

To Previous Page