Great Taste Magazine

Bacon sauteed greens with blistered grapes

by Chef Manny Gonzales, TAPS Fish House and Brewery

1/4 C Canola oil

1 C Diced bacon

1 T Sliced garlic

1 T Sweet white onions – julienned

1 lb Red seedless grapes

Salt and pepper - to taste

5 lb Greens – collard, Swiss chard, pea greens

Heat oil in sauté pan. Once hot, add bacon and keep on medium heat till crisp. Turn up heat and add garlic, onions and grapes and sauté quickly until caramelized, add greens and cook till tender. Season.

Chipotle Maple Polenta by Chef Manny Gonzales, TAPS Fish House and Brewery

(Serves 10)

2 C Polenta

4 C Chicken stock

Salt and pepper – to taste

1 C Butter Read more »

By: Marty Wells at Bad to the Bone

1  Bag macaroni noodles – large, ridged
3 T  Butter
2  Shallots - minced
1/4 C white wine
2 C Manufacturing cream
1/2 C Cream cheese – softened
1/2 t Nutmeg – optional
1 C Sharp cheddar cheese – Tillamook
1/2 C Romano cheese

1. Preheat oven to 450 degrees F.
2. Bring a large pot of salted water to a boil. Add macaroni pasta and cook for 8 – 10 minutes or until al dente, drain.
3. In a 3 quart saucepan over medium heat, melt butter, add shallots and cook for 3 – 4 minutes until tender. Add white wine and reduce by half.
4. Add manufacturing cream to shallot mixture and bring to a simmer. Add cream cheese to the cream and shallots, whisk until smooth. Add remaining cheeses a little at a time until melted and thoroughly incorporated. Reserve some cheddar for topping. Add nutmeg if you wish.
5. In a large bowl add cooked macaroni and enough cheese sauce to coat well. Pour into a buttered casserole dish and top with remaining sharp cheddar cheese and bake for 12-15 minutes or until golden brown and heated through.

Hatch Chiles are Smokin! August 19, 2011 It’s Hatch Chile time again! Every summer about this time we see Hatch chiles being roasted on just about every corner, empty lot, in backyards and at supermarkets. The smell of chiles waft through the air telling us it’s chile festival time. Melissa’s Produce will be out roasting chiles all over So. Cal (and across the country) at your local market. Check Melissa’s website for dates and times. Hatch chiles, as many of you know, arrive from Hatch, New Mexico where they boast the BEST growing conditions for the flavorful chile. Since all the chiles ripen about the same time, roasters are set up everywhere to begin preserving the chiles for the season. Once roasted the chiles can be peeled and frozen for use during the year or use them right away in your favorite recipe. Chef Debbi will be giving out samples of mild and hot chiles at The Plant Stand on Sat. 8/20 Check events page for time. Here’s Chef Deb's recipe for Potato and Hatch Chile Raja’s! Enjoy!

Heat a large sauté pan over medium heat. Add oil; add onions, season with salt and pepper and sauté until lightly browned. Add chiles, and cream, bring to a boil and reduce to a simmer and cook 4 minutes. Add cheese and potatoes, stirring occasionally, until just heated through. Remove from heat. Wrap tortillas in plastic wrap and heat in microwave on low until warm.

Homemade pasta filled with butternut squash and ricotta, served over spicy marinara sauce; finished with shaved Parmigiano cheese and brown butter sage sauce. Cappellacci Di Zucca (Serves 4 – 6) Filling 2 medium butternut squash, seeded and cut in ½ 4 tablespoons black raisins 4 tablespoons walnuts, chopped 2 tablespoons pine nuts 8 tablespoons brandy 1 pound ricotta cheese 2 tablespoons brown sugar Preheat oven to 350° degrees. Mix raisins, walnuts, pine nuts, brandy and brown sugar. Place squash halves on a sheet pan open side up. Distribute nut mixture into squash. Roast in oven for 1 to 2 hours, check for doneness. Remove and cool. With a soup spoon scoop out the squash and contents and put into a mixing bowl. Add the ricotta cheese and mix well. Butter sage sauce ½ pound salted butter 20 fresh sage leaves 8 tablespoons white wine Saute butter and sage leaves until the butter is brown. Add white wine and set aside. Red sauce 4 tablespoons salted butter 1 pinch of white pepper 1 teaspoon chili flakes 3 cups marinara sauce Salt, to taste Over medium heat, saute butter, white pepper and chili flakes until the butter is melted. ***DO NOT BROWN THE BUTTER*** Add marinara sauce, salt and cook for 3 minutes until warmed through. Raviolis For pasta dough use frozen pasta sheets. Lay pasta sheet on a work table and place 1 tablespoon of butternut-ricotta mix every 5 inches. Fold raviolis into any shape you like. Add raviolis to boiling water and cook 4-5 minutes. To serve Shaved Parmesan cheese Add cooked raviolis to brown butter/sage sauce and toss gently. Spoon a little red sauce on the center of the plate. Put the raviolis around the red sauce. Drizzle some butter sage sauce on top and finish with cheese Enjoy! Executive Chef Walter Cotta L'Opera Long Beach, CA

By: Chef Joseph Youkhan – Savannah Chop House

Makes 8 Servings

2 1/2 C  Whipping Cream 3/4 C     Jalapeños – finely pickled 2 T         Salt 3/4 t     Ground black pepper 4 lb        Yukon gold potatoes – peeled, cut into 1/4-inch-thick rounds 2 C         Packed grated sharp white cheddar cheese (about 8 ounces) Preheat oven to 375 degrees F. Butter 13x9x2-inch glass baking dish. Whisk cream, jalapeños, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.

By Chef David Dennis 2 lb Cream cheese 3 lb Chicken – shredded 8 oz Green onions – chopped 2 # Mozzarella cheese 2 T Salt Mix above ingredients together. Poblano chilies Flour Egg wash Tortilla chips – multi-colored To Stuff: Place poblano chilies in fryer basket with a basket on top to keep chilies below oil. Cook for 2 minutes. Remove and place in a bowl with plastic covering it for 5 minutes. Peel chilies and cut a slice in the side. Remove core and stuff. Close chili and place in freezer. Once firm, bread chilies with flour, then egg wash, and then multi-colored crushed tortilla chips.

By Chef Tony Priolo of Piccolo Sogno

FOR THE PASTA DOUGH: 1/2 C  Semolina flour 1/4 C  All-purpose flour 1/4 C  Spelt flour 1 T  Olive oil 1  Egg 1  Egg yolk Pinch of sea salt Method: In a food processor add all the ingredients & pulse until little balls form.  Take the dough out & knead by hand.  Let the dough "rest", roll out into thin sheets & cut into irregular size pieces (similar to triangles).  Cook in boiling salted water for one and a half minutes & toss into sauce. FOR THE SAUCE: 1 T  Olive oil 1 Clove  Garlic – cut into thin slices 1  Asparagus bunch – cut into slices 1 C  Mixed mushrooms – cut slices (cremini, shitake, oyster, chanterelle) Sea salt & black pepper to taste 1/8 C  White wine – dry (for deglazing) 1/2 C  Porcini broth (1 T dry porcini steeped into hot water for 10 minutes) 1 T  Butter – unsalted White truffle oil – optional for final drizzle 1 wedge  Parmesan cheese (Reggiano/Grana Padano) – sliced curls/peeler Method: In a hot saut'e pan, add the olive oil & lightly brown the sliced garlic.  Add the asparagus & mushrooms.  Season with salt & pepper and saut'e 3-4 minutes or until they are soft. Deglaze the pan with white wine & cook down by half.  Add the porcini broth & cook down by half, adjusting the seasoning.  Add the butter & the cooked pasta.  Toss together & adjust the seasoning.  Drizzle with trufle oil & serve with garnish of parmesan curls. Check out the related Kudo, Click Here!

By Chef Debbi Dubbs 12 Portobellini mushrooms (these are about 3” in diameter) 7 oz Soft goat cheese 2 T Heavy cream (or more as needed) 1/4 C Sun dried tomatoes in olive oil – drained 2 t Italian herbs – dried and crushed Olive Oil Sage honey (or any flowered honey or honeycomb) Breadcrumbs – toasted homemade 2 C Microgreens Sea Salt & Pepper Aged balsamic vinegar reduction (or balsamic vinegar) Preheat oven to 350°. Remove the stem and scrape the dark gills from the mushroom and set aside. Mix the goat cheese with enough cream to make it soft but not runny. Add the tomatoes and herbs and blend well. Add salt and pepper, to taste. Lightly rub the mushrooms with olive oil and stuff with the goat cheese mixture. Place the mushrooms into baking dish and drizzle a little honey on top of the goat cheese and sprinkle with breadcrumbs. Bake until the mushrooms are soft and the goat cheese has melted slightly, approximately 30 minutes. Place microgreens onto a platter, sprinkle with a little salt and pepper and drizzle with olive oil. Place mushrooms on top of microgreens and drizzle with balsamic reduction.

By:  Chef Azmin Ghahreman Ingredients: 1 Carrot - peeled, chopped and blanched 1 Parsnip -peeled, chopped and blanched 1 Turnip- peeled, chopped and blanched Butter Salt Pepper Method: Peel and chop vegetables. Blanch, then sauté with butter. Add salt and pepper to taste. Accompaniment For: Steamed Meatloaf Sour Cream Mushroom Gravy Leek Mashed Potatoes

By: Chef Azmin Ghahreman Ingredients: 4 Potatoes 2 Leeks 1 lb Butter 4 C Cream 1 ½ T Salt Method: Peel and boil potatoes. Once the potatoes are cooked, remove from the water and leave to the side. While the potatoes cooling, clean and chop the leeks. Sauté the leeks with butter until soft and add the cream and season with salt. Cook for 15 minutes and puree. Once the potatoes and the leek cream are done cooking, put the potatoes through a ricer or masher and mix together with the leek cream. Accompaniment For: Steamed Meatloaf Sour Cream Mushroom Gravy Fall Vegetable Medley

By Chef Azmin Ghahreman Sour cream Mushroom Gravy Ingredients: 4 T    Shallots 12  Button mushrooms 2  Portobello Mushrooms 4 t Red wine 4 T  Ketchup 4 C  Demi-Glaze 4 t  Crème Fraiche 2 t Dijon Mustard Method :  Sauté shallots and both kinds of mushrooms. Deglaze with red wine, then add ketchup and demi. Finish with sour cream and Dijon mustard. Accomaniment For:  Steamed Meatloaf Accompanied By:  Sour Cream Mushroom Gravy, Leek Mashed Potatoes, Fall Vegetable Medley

Red Quinoa & Farro Vegetarian Sliders Yield: 22 3-oz. burgers4½ cups vegetable stock, divided 8 ounces Indian Harvest Red Quinoa 8 ounces Indian Harvest Farro 14 ounces firm tofu 3 cloves garlic, minced ½ cup fresh chopped cilantro 3 tablespoons chili powder 1 tablespoon cumin Panko bread crumbs, as needed Salt and black pepper, to taste Olive oil, as needed for searing 22 tomato slices Julienned red onion, as needed Method: 1. In a pot, bring 2 cups vegetable stock to a boil. Meanwhile, rinse the red quinoa. Add to boiling stock and cook, uncovered, for 15 minutes. 2. In a separate pot, bring 2 cups stock to a boil and cook farro, uncovered, for 25 to 30 minutes. 3. Purée 1 cup cooked farro just enough to leave a little consistency. 4. Purée the tofu (will yield 2 cups when whipped); add to the puréed farro. 5. In a bowl, combine the puréed farro/tofu, the rest of the cooked farro, cooked red quinoa, the remaining vegetable stock, garlic, cilantro, chili powder and cumin. Mix well. (If mixture is too wet, add just enough Panko bread crumbs to enhance binding.) Season with salt and pepper. 6. Portion out burger mix into 3-oz. patties. 7. Lightly coat each patty with Panko. 8. Pan-sear each patty in olive oil for 3 minutes per side. 9. To serve: On each bottom half of mini burger buns, English muffins or split dinner rolls, layer a slice of tomato and some julienne of red onion. Top with a seared quinoa/farro patty. Brush each top bun half with condiment of choice-from ketchup to red-pepper aïoli to cilantro pesto!-and crown the sliders. For more information, visit: www.indianharvest.com

Recipe by Chef Lupe Camarena, The Ritz 8 oz Portbello mushrooms 8 oz Cremini mushrooms 8 oz Shitake mushrooms 8 oz Oyster mushrooms 8 oz Chanterelle mushrooms 1 oz Morels – dried/ground to powder 1 C Port wine 2 C Red wine 5 oz Shallots – finely chopped 2 t Thyme – fresh 1 t Rosemary – fresh 1 t Black Pepper 4 oz Sweet Butter 3 Qt Stock – chicken or vegetable 1 C Heavy Cream 2 oz Olive oil Sea Salt Steamed Milk Clean mushrooms by removing stems, rinsing caps in cold water and toweling dry. Dice mushroom caps and stems 1/2 inch in size and separate in two equal portions. In a 6 quart sauce pot, melt 2 oz of butter, add 4 oz of shallots and brown over medium. Add half of the diced mushrooms. Pour the port and red wine immediately, add the thyme,rosemary and black pepper. Let reduce over medium heat until dry. Add stock and reduce by 1 quart. Puree the stock finely and strain though a medium size mesh, making sure that the mushrooms paste is pushed through the sieve. Return stock to the sauce pot, simmer for 15 minutes and skim the surface of broth. Season to taste with salt.In a large sauté pan, combine 2 oz of butter with 1 oz finely diced shallots and 2 oz olive oil. Sauté second half of the mushrooms for 2 minutes on high heat. Season to taste by adding the mushroom broth. Serve in a coffee or cappuccino cup (8-9 oz. capacity). Fill each cup 1/2 inch from the rim and top with steamed milk. Sprinkle the morel powder and a touch of paprika and serve with a Parmesan twist.