ARANCINI (RICE BALLS)

Transcription

1 ARANCINI (RICE BALLS) CHEF BRITTANY GREENE Ambassador Hotel 2308 W. Wisconsin Risotto: 1 1 /2 C Arborio Rice 3# Mixed mushrooms chopped 1 /4 C Shallots, minced 1 T Garlic Paste 1 /2 C White wine 3 T Grated parmesan cheese 4 T Extra virgin olive oil 8 oz. Goat cheese curds 3 C Vegetable stock Dredge (Breadcrumbs): 2C Pannko seasons breadcrumbs 2 Whole eggs, whisked 2C Flour seasoned

2 Method: In small saucepan, warm vegetable stock over low heat. Set aside. In large saute pan, heat 2 T olive oil over medium heat. Stir in mushrooms without over crowding pan. Allow mushrooms to saute for about 5 minutes or until deep brown. Remove mushrooms and liquid from pan. Reserve liquid for later. In same pan, heat 2 T olive oil and lightly sweat shallots. Stir in rice to coat with oil and allow to toast for about 2 minutes. Add wine and stir until fully absorbed. Add hot broth ONE LADLE AT A TIME. Continue until all broth is absorbed and rice is al dente stirring constantly with wooden spoon. (This will take some time DON T RUSH PROCESS!) Remove mixture from heat and incorporate sautéed mushrooms, parmesan cheese. Season to taste. Immediately transfer to sheet pan to stop cooking process and allow to cool. Once cooled, using scoop, form balls of rice and stuff center with goat cheese. Refrigerate for 30 minutes or until firm. Coat the rice balls using standard breading process: flour, egg and breadcrumbs. Deep fry or shallow fry on stove top until golden brown. Serve with lemon wedge or tomato sauce. Notes:

3 CAVATELLI PASTA WITH PORK RAGU CHEF MILES BORGHGRAEF Birch and Butcher 459 E. Pleasant Ingredients (Pasta): 2 1 /4 lb. Flour 5 t Salt 9 Whole eggs Splash of water when it s dry 1/ c Semolina Flour (reserved) 1 c Flour (reserved) Ingredients (Ragu): 3 lbs. Ground pork 1 /2 lb. Ground prosciutto 1 Medium carrot diced 1 Large onion diced 3 ribs Celery diced 8 cloves Garlic 1/4 c Minced Sage 1/4 c mined Rosemary 1 Bay leaf 3 T Tomato paste 1/2 Bottle good white wine 2 qts. Chicken or pork stock Salt and pepper to taste

4 Method: Mix pork and prosciutto. In heavy bottom saucepan on medium-high heat sear the ground pork & prosciutto mixture, keeping it a single layer in the pan, not stirring often and searing off batches as to not over crowd the pot. After all meat has been seared, brown bits and pieces should remain on bottom of pot. Add diced veggies. Saute until cooked and begining to brown. Add garlic and minced herbs. Cook for additional 2 minutes. Add tomato paste. Stirring constantly, cook until tomato paste takes on dark maroon color. Deglaze with white wine. Stirring well to free up all brown bits from bottom of pan. Cook wine until it s reduced by about 30%. Add cooked ground meat back into pot. Add stock and bring to a simmer. Place in a 375 degree oven for about 2 hours, stirring every 20 minutes. Boil pasta in salt water. Once Ragu is finished add large helping of good butter and stir vigorously into sauce while the pasta cooks. If using pasta you just made, this will only take 60 seconds. Add 1 minute for every day you leave past in refrigerator. Add pasta and some good cheese. Stir all together. Drizzle with olive oil and more cheese. Notes:

5 STEAMED MUSSELS WITH PESTO SAUCE CHEF THOMAS PESCHON Divino Wine & Dine 2315 N. Murray Pesto: 1 C Fresh basil 1 plump clove garlic 1 /2 C Extra virgin olive oil (Optional ingredients:) 1 /2 C Pine nuts 1 /2 C Parmigiano Reggiano Mussels: 1 T Extra virgin olive oil 1 Sweet onion, thinly sliced 2 C Dry white wine 2 lbs. Fresh mussels, cleaned 2 /3 C Basil sauce (see above) Sea salt & pepper to taste

6 Method (Pesto): Place all ingredients in food processor except oil and process to a paste. With processor running, slowly add oil. Taste for seasoning. Method (Mussels): In large saucepan combine oil and onions. Sweat over low heat until soft but not browned about 5 minutes. Add wine and bring to boil. Reduce heat and cook for 5 minutes uncovered. Add mussels, cover and cook until mussels open (about 5 minutes). Transfer mussels to large bowl and strain the liquid to a bowl with the basil sauce. Pour sauce over mussels and stir to coat. Season with sea salt and pepper. Serve immediately with crusty bread. Notes:

7 CHICKEN FAR FALLE PASTA CHEF TONY EVANS Heritage Senior Living Ingredients: 3 oz. Cooked sliced chicken 3 oz. Cooked Italian sausage 6 oz. Cooked Farfalle pasta 2 oz. Marinara sauce 4 oz. Heavy cream 1 T Cajun seasoning 1 T Cajun butter 1 oz. Fresh spinach 1 oz. Fresh peppers sliced 1 oz. Parmesan cheese 1 t Fresh garlic 1 /8 t Chopped parsley

8 Method: In heated saute pan add chicken, sausage, peppers, garlic, cajun spice and let cook for 2-3 minutes. Add cream, marinara sauce, butter and cook for an additional 2-3 minutes. Add cheese and let cook for another 2-3 minutes (reduce slightly). Add heated pasta and let cook for another 1-2 minutes. Add spinach. Place pasta in bowl. Garnish with cheese and parsley. Notes:

9 PASTA GIRADINO CHEF PETER IGNATIEV Johnny Manhattan s 3718 Hubertus Rd. Hubertus, WI Ingredients: 3 T Olive Oil 1 /4 c White wine 2 T Minced garlic 2 T Minced shallots 3 Campari tomatoes quartered 3 Links Italian sausage cut into 1 /4 pieces - precooked 1 /2 Yellow squash cubed 1 /2 Zucchini cubed 1 /4 c Chopped asparagus tips 1 c Marinara sauce 1# Ziti noodles cooked & drained Fresh basil for garnish Fresh parmesan for garnish

10 Method: Place large saute pan on high heat. When hot, add olive oil. Add precooked cut Italian sausage to pan. Brown on one side while moving with tongs. Stir in garlic and shallots. After 30 seconds, add zucchini, yellow squash and asparagus. Saute for 1 minute. Add wine to de glaze pan. Add tomatoes and marinara sauce. Reduce to low heat. Toss in cooked ziti pasta and fresh basil. Place in serving dish. Top with freshly shaved parmesan. Notes:

11 ZEPPOLE WITH NUTELLA CHEF ANDREW SCHNEIDER LeReve Patisserie & Cafe 7810 Harwood Avenue Nutella: 1 1 /4 C Praline or peanut butter 1 1 /2 C Heavy cream 1 /2 C Brown Sugar 1 /2 C Cocoa powder 1 C Corn syrup 1 3 /4 C Dark chocolate 2 T Butter - softened 1 T Vanilla extract 1 t Salt Zeppoli dough: 1 /2 C Milk 1 3 /4 t Dry yeast 2 1 /2 C All purpose flour 1 t Salt 2 T Sugar 1 /4 C Egg yolks (approx. 4-5 eggs) 12 T Butter

12 Method (Nutella): Bring cream, sugar, cocoa, corn syrup and salt to a boil. Pour over praline (or peanut butter) and chocolate. Whisk together until smooth. Finish with vanilla and softened butter. Cover with plastic wrap and set aside to cool. Method (Zeppoli Dough): Mix all ingredients in a stand mixer fitted with dough hook. Mix on speed #1 for 2-3 minutes; then on speed #2 for 4-5 minutes. When dough is completed, let it rest and rise in greased bowl in warm (78 degree) moist area until it doubles in size. (Should take 45 minutes to 1 hour). Portion and roll dough into small balls the size of a golf ball. Place on sheet pan, cover and allow to rest and rise for another hour. Fry Zeppole in 350 degree oil until golden brown. Fill with Nutella and serve. Notes:

13 GRANDMA MAGNASCO S TIRAMISU CHEF DAVID MAGNASCO The Chef s Table 500 S. Third Street Ingredients: 2 c Heavy cream 5 Eggs - separated 1 lb. Mascarpone cheese 7 oz. Granulated sugar 4 oz. Amaretto 4 oz. Kahlua 1 oz. Frangellico 1 /2 t Vanilla 1 pot Coffee - DOUBLE STRENGTH 2 pkg. Lady fingers

14 Method: Combine coffee, vanilla, kahlua, amaretto and frangellico and chill. Separate eggs (yolks from whites) into two containers. Divide the sugar three ways. In 4 qt mixer, whisk eggs yolks until they fluff up. Add 1 of the sugar containers and the mascarpone. Whip until stiff peaks. Place mixture in cold, large steel bowl. Add cream to mixer and whisk until stiff peaks form. Add the second container of sugar and incorporate. Add cream to the egg mixture. In clean mixer bowl and clean whisk, add egg whites and whip until stiff. Add third container of sugar. Fold together mascarpone, cream, and egg whites until smooth and fluffy. Divide mixture into two. Dredge lady fingers two at a time through cooled coffee mixture for 1-2 seconds. Place in a half pan sugar side down. Repeat until there are 2 rows in the pan. (Or, place into other small containers such as coffee cups. Spread half of the mousses over the ladyfingers. Place two more rows of dipped lady fingers into the pan. Add the remainder of mousse from the containers to the pan. Spread the mousse over the lady fingers carefully with edge of rubber spatula. 10 x 12 x 2 pan or 12 coffee cups. Notes:

15 PASTA FRESCA Ingredients 1 lb pasta (preferably tube penne/rigatoni) 1.5 cups extra virgin olive oil 4-5 roma tomatoes (diced) 1 red onion med to large (diced) 2 heaping tablespoons of crushed garlic in oil Bag of fresh spinach (stems off and torn in pieces) 3 teaspoons of kosher salt Dash of Black pepper ¼ balsamic vinegar ¼ cup sweet white wine 2 boneless chicken breasts, grilled and sliced

16 Method (Pesto): Place all ingredients in food processor and process to a paste. With processor running, slowly add oil. Taste for seasoning. Method (Mussels): In large saucepan combine oil and onions. Sweat over low heat until soft but not browned about 5 minutes. Add wine and bring to boil. Reduce heat and cook for 5 minutes uncovered. Add mussels, cover and cook until mussels open (about 5 minutes). Transfer mussels to large bowl and strain the liquid to a bowl with the basil sauce. Pour sauce over mussels and stir to coat. Season with sea salt and pepper. Serve immediately with crusty bread. Notes: