Recipe Center

Classy Crêpes

Wed, February 22, 2012 No Comments by Chef Ricky

Classy Crepes

Recently we were invited to the Demitasse Cafe to give a demonstration of crêpes. With this demo we wanted to show the sweet & savory side of them. Below is our Classy Crêpesrecipe. This recipe is a basic crepe recipe and can be easily modified to fit you desired end result.

Classy Crêpes Ingredients:

1 cup Flour (For gluten free use rice flour)
2 – Eggs
½ cup Milk (for lactose free use rice milk)
½ cup Water
2 tbsp. Butter (melted and cooled)

Classy Crêpes Directions:

In a large mixing bowl whisk togetherthe flour and the eggs. Gradually add the milk and water while stirring to combine the ingredients. Add the melted butter and mix until the mixture is smooth.
Heat a lightly oiled sauté pan or griddle to a medium high heat and pour approximately ¼ cup of the batter into the sauté pan. Tilt the sauté pan in a circular motion to spread the batter evenly across the surface of the pan.
Cook the crêpes for approximately 2 minutes, until just before browning of the crêpes occurs. Loosen with a rubber spatula and cook the other side.
Stuff and serve hot.

Tagged 2012, Classy Crepes, February 22, Recipe, Recipe Center, savory, sweet, Sweet & Savory

Raspberry Cream Log

Wed, February 15, 2012 No Comments by Chef Ricky

Raspberry Cream Log Ingredients:

9 oz. – cream cheese
2 tsp. – sugar
2 Tbsp. – butter (melted for brushing)
6 sheets – filo dough

4 oz. – fresh raspberries
1 tbsp. – confectioner’s sugar (for dusting)
6 sheets – filo dough

Raspberry Cream Log Directions:

Preheat the oven to 350 degrees. In a bowl cream the sugar and the cream cheese. Add the raspberries and mix gently to keep from over crushing them.
Place one sheet of filo on the counter flat and lightly brush it with butter. Lay the second sheet on top and repeat this process until you have combined all 6 sheet of filo dough.
Spread the raspberry mixture along one of the short sides of the filo dough. Then gently roll the filo and the filling into a roll so that it looks like a log.
Spray a sheet pan with non-stick cooking spray and gently place the log onto the sheet pan. Brush the log with the remaining melted butter to coat it evenly and place it in the oven. Cook for 15 minute then turn the pan 180 degrees. Cook for an additional 10 to 15 minutes or until golden brown.
Remove the Raspberry Cream Log from the oven and set it aside to cool. Gently slice it into the desired portion and place on a plate. Lightly dust with confectioner’s sugar and add a mint leaf to garnish and whole raspberry to serve.

Tagged 2012, cream cheese, February 15, Filo Dough, Raspberries, Raspberry, Raspberry Cream Log, Recipe, Recipe Center

Pan Seared Scallops In White Wine Sauce with Pasta

Wed, February 8, 2012 No Comments by Chef Ricky

Pan Seared Scallops In White Wine Sauce with Pasta Ingredients:

2/3 lb. – fresh scallops
1/4 cup – white wine
2/3 Tbsp. – fresh scallions (chopped finely)
1 – clove garlic (minced)
1/3 lb. – angel hair pasta

2/3 Tbsp. – butter
2/3 Tbsp. – fresh lemon juice
1/8 – tsp. – fresh basil (chopped finely)
1/16 tsp. – white pepper
1/3 Tbsp. – fresh parsley (rough chopped)

Pan Seared Scallops In White Wine Sauce with Pasta Directions:

Cook the pasta in a pot of salted water according to the package directions. Drain and set aside.
PRinse the scallops in cold water and allow them to drain in strainer for a few moments. While they drain add the butter
and the olive oil to a pan over a high heat. As the butter just begins to brown and the pan is beginning to smoke, gently place the scallops into the pan and reduce the heat to medium. Allow the scallops to get golden brown, then gently turn them over and repeat. Depending on the size of the scallops they should take approximately 6 minutes to cook. When they are finished remove them from the pan.
Add the white wine, lemon juice, scallions, and basil to the pan over medium heat, stirring on occasion for about 2 minutes. Add the minced garlic, salt and pepper and remove from the heat.
Place a portion of the pasta on each plate and set 3 scallops on top. Drizzle 1 to 2 tbsp. of the sauce over the top garnish with the roughly chopped parsley and serve.

Tagged 2012, February 8, Pan Seared Scallops In White Wine Sauce with Pasta, Recipe, Recipe Center

Roasted Beet & Pear Salad

Wed, February 1, 2012 No Comments by Chef Ricky

Roasted Beet & Pear Salad Ingredients:

1 – beet (pre-boiled and cooled)
6 oz. – spring mix
¼ lb. – goat cheese
Salt and Pepper to taste

1 – pear
1 cup – balsamic vinegar
½ cup – toasted mixed nuts.
2 tbsp. – olive oil

Roasted Beet & Pear Salad Directions:

Preheat the oven to 350 degrees. Peel and slice the beet into even wedges. You should get approximately 8 wedges. Lightly spray a cookie sheet with nonstick spray. Place the beet wedges into a small bowl, add 1 tbsp. of the olive oil, and lightly sprinkle salt and pepper on top. Next, gently mix the beets with your hand (watch out your hand may turn slightly pink.) until they are evenly covered with the salt, pepper, and olive oil. Spread the beets out evenly on the sheet pan and roast them in the oven for approximately 10 to 15 minutes. Then turn them over, place them back into the oven for an additional 10 to 15 minutes.
Place the mixed nuts into a small bowl, add the other 1 tbsp. of olive oil, and lightly sprinkle salt and pepper. Next, gently toss the nuts to coat evenly with the salt, pepper, and olive oil. Then spread them onto a sheet pan and roast them in the oven for approximately 10 to 15 minutes. Watch them closely as they burn quickly.
Pour the balsamic vinegar into a small sauce pan and place on the stove over a medium high heat. When it comes to a boil reduce the heat to medium low and allow it to reduce by nearly half. At this point is should appear to be the consistency of a syrup. Remove from the heat and set it to the side to cool.
Place a small handful of the spring mix onto the plate you will be using for the salad. Wash the pear, slice it in half, and remove the seeds and the stem. Slice one half into thin slices. Place half of the slices on each plate and add 3 to 4 beet
wedges to the salad. Crumble the goat cheese over the entire plate and drizzle an ounce or two of the reduced balsamic vinegar on top. As a finishing touch add the toasted nuts on top, and enjoy!

Tagged 2012, beets, February 1, Goat Cheese, Pears, Recipe, Recipe Center, Roasted Beet & Pear Salad, Salad

Flavor Salts

Wed, January 25, 2012 No Comments by Chef Ricky

I cam across another blog that I love and saw a recipe for Citrus Salts. Because I love the flavor of garlic, parsley, and thyme; I thought lets try this recipe only use my favorite ingredients. That is one of the beauties of this recipe and that is why I wanted to share it with you.
Remember this recipe is adaptable to nearly any flavor you desire. You may have to make some adjustments with the amount of the item you are using to incorporate flavor to the salt to make it exactly like you want, but that’s okay. This is truly a no hold bared recipe. Have fun with it and if you come up with an unusual version please share we would love to see how creative you are.

Flavor Salts Ingredients:

1 Cup – Kosher Salt

1/4 tsp. – Fresh Grated (Optional Fruit, Vegetable, Herbs)

Flavor Salts Directions:

Preheat the oven to 225 degrees F. Using a Microplane great the desired flavorful ingredient into the salt and mix well. If you are going to use a leafy item such as parsley and cilantro you will need to mince it well. Remember nearly any ingredient can be incorporated into the salt.
Place a sheet of parchment paper on a baking sheet or sheet pan and allow it to bake for about 70 minutes or until all the moisture has been extracted from the flavor ingredient you chose to use. The small pieces of the flavor ingredient should crumble to dust between your fingers.

Tagged 2012, Citrus, Finishing Salt, Flavor, Fruit, Herb, January 25, Marinades & Seasonings, Recipe, Recipe Center, Slat

Almond Crunch Cake

Wed, January 11, 2012 No Comments by Chef Ricky

Audio Recipe

Almond Crunch Cake Ingredients:

1 Cup – Flour (Cake Flour is best)
1/4 tsp. – Salt
1 Cup – Granulated Sugar
6 – Large Eggs (At room temperature)
1/8 Cup – Powdered Sugar

1 tsp. – Baking Powder
7 oz. – Almond Paste (At room temperature)
1 Cup. – Unsalted Butter (At room temperature)
1 tsp. – Vanilla Extract
1 Cup – Toasted Almonds (Sliced)

Almond Crunch Cake Directions:

Gather all the ingredients needed for this recipe. Position an oven rack into the center of the oven and preheat the oven to 350 degrees. Butter and dust a 9 inch round with flour.
Sift together the dry ingredients of flour, baking powder, and salt on to a piece of parchment paper or a plate. Set it to the side.
Using a stand mixer, place the almond paste into the mixing bowl and break it up with a spoon. Then add the sugar and the butter and cream it. The mixture will become light and creamy. It usually takes about 5 minutes. Then add one egg at a time allowing each to become fully incorporated into the batter before adding the next. The mixture may look slightly curdled, it’s ok this is normal.
Add half of the dry ingredients using a rubber spatula to fold them in until its nearly fully incorporated. Then add tehe remaining have of the dry ingredients. Be careful not to over mix as it will make the cake tough.
Spread the batter evenly into the prepared 9 inch round and sprinkle the toasted almond slices on top of the mixture. Place the cake in the oven and allow it to cook for 40 to 45 minutes or until a toothpick can be inserted into the cake and it comes out clean. Pay close attention to the cake since we dont want it to over back and become dry.
Remove the cake from the oven and allow it to cool for 10 minutes. Then place a wire rack on top of the cake and turn it upside down onto the wire rack and remove the pan to allow it to cool completely. Cover the cake with a clean slightly damp towel to keep the cake from drying out while it cools.

Tagged 2012, Almond, Almond Crunch Cake, Cake, Dessert, January 10, Recipe, Recipe Center

Cordon Bleu

Fri, January 6, 2012 4 Comments by Chef Ricky

A friend and fan of ours from Facebook asked for our version of this recipe, or for a good version of this recipe, and of course we cant let out fans and friends down so we went to work on adding our take on this classic dish. The great thing about this recipe is that you really can play with it to make it your own. Enjoy.

Chicken Cordon Bleu Ingredients:

4 – Boneless Skinless Chicken Breasts (6 to 8 ounce Pieces)
4 Tbsp. – Boursin Cheese (Garlic & Fine Herb Blend is best)
2 – Eggs (Slightly beaten with a splash of milk)
1/2 Tbsp. – Smoked Paprika

4 – Slices of Black Forest Ham
1 Cup – Panko
2 Tbsp. – Olive oil
1 Tbsp. – Thyme (Fresh chopped is best)
Salt & Pepper – To Taste

Chicken Cordon Bleu Directions:

Preheat the oven to 350 degrees. Place the chicken breasts on a cutting board and butterfly them. Arrange the ham in the center of the chicken breast. Than add 1 Tbsp. of the boursin to each piece of chicken and spread it evenly over the ham. Close the chicken breast and with a Wooden cocktail stick secure the chicken closed by making a stitch with it. Dip the pieces of chicken into the egg wash and coat evenly with panko.
In a large saute pan add the oil and place it on a high heat. As the pan is beginning to smoke add the chicken to the pan presentation side down. Reduce the heat after about 1 minute to a medium high heat and brown the chicken on all sides.
Spray a sheet pan with non-stick spray and place the par cooked chicken breasts on it. Place the chicken into the oven and cook for approximately 20 to 25 minutes or until a thermometer reads 165 degrees fahrenheit.
Remove from the oven and let rest for 3 to 5 minutes and serve with your favorite side dishes.

Garnish with a lemon wedge and a piece of rocket or arugula.
Serves 4

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Tagged 2012, Chicken, Cordon Bleu, Dinner, Entree, January 06, Main Course, Main Dish, Recipe, Recipe Center

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