Chef Center

Sauteing Mushrooms

When sauteing fresh mushrooms, always use high heat and do not season with salt until golden brown. The salt will draw the moisture out of the mushroom, thus making it hard to brown.

Recipes

Baked Artichoke-Spinach Dip

Ingredients

• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 cup grated parmesan cheese
• 1 to 2 tsp Dijon-style mustard
• Dash of white pepper
• 1 14-oz. can artichoke hearts, drained and coarsely chopped
• 1 cup loosely packed, coarsely chopped spinach leaves
• 1/2 cup finely chopped red onion
• Pita wedges, thinly sliced French bread and/or assorted crackers

Preparation

In a large bowl, combine mozzarella cheese, sour cream, mayo, 1/4 cup of the parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining 1/4 cup parmesan cheese. Bake, uncovered, in a 350° oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.

Crab Cakes

Ingredients

• 1 can jumbo-lump crab meat
• 2 tbsp finely chopped pimentos
• 1 tsp Dijon-style mustard
• 1 tsp freshly chopped basil
• 1 egg beaten
• 1/2 -3/4 cup Japanese-style (Panko) bread crumbs
• 1 tsp Old Bay seasoning
• 1 tbsp mayo Juice of
• 1/2 a lemon

Preparation

Mix all ingredients together in a medium sized bowl. With a slotted spoon, drain off most of the liquid and form into small patties. Preheat in a Teflon pan. Finish in the oven at 325° until hot.

Beef Tenderloin Mediterranean

Ingredients

• 15 cups fresh spinach, coarsely chopper (about 3 bags)
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp garlic butter
• 1-1/2 cups chopped red onion
• 4 tbsp pine nuts
• 8 tbsp sun-dried tomato pesto
• 8 oz. crumbled gorgonzola cheese

This topping should be enough for one tenderloin.

Preparation

Heat a large skillet with garlic butter. Add onion and pine nuts, sauté for about 3 minutes to blend. Remove from heat and add the cheese. Toss to mix. Add spinach and toss for about 1 minute. Add pesto, salt and pepper and toss. Place 2 tbsp of topping on each slice of beef when serving.

Chicken Piccata

Ingredients

• 6 boneless chicken breasts, lightly pounded
• 2 whole lemons, juiced
• 1-1 1/2 cups white wine
• 2 tbsp capers, drained
• Butter to sauté
• 2 cups mushrooms, thinly sliced
• 2 tbsp flour
• 2 tbsp butter

The last two ingredients above create a mixture called a beurre manie, also known as a raw roux.

Romano Mixture

• 4 beaten eggs About
• 1 cup of Parmesan cheese
• 1 tsp chopped parsley
• Flour as needed/oil as needed to saute

Preparation

Mix eggs, cheese and parsley together. Place chicken in the flour, dust off excess, then place chicken into the Romano mixture, then directly into the oil. Cook about 5 minutes on each side. Drain chicken on paper towels. Wipe pan out and sauté mushrooms in 3 tbsp of butter until golden brown. Add drained capers and sauté until the capers pop. Add lemon juice and wine. Bring mixture to a simmer and add beurre manie as much as needed to bring to desired thickness. Cook for 2 minutes. Serve sauce over cooked chicken breasts.

Homemade Chicken Soup with Matzo Parsley Dumplings

Ingredients

• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 cup grated parmesan cheese
• 1 to 2 tsp Dijon-style mustard
• Dash of white pepper
• 1 14-oz. can artichoke hearts, drained and coarsely chopped
• 1 cup loosely packed, coarsely chopped spinach leaves
• 1/2 cup finely chopped red onion
• Pita wedges, thinly sliced French bread and/or assorted crackers

Preparation

In 8-quart stock pot on Wolf cooktop over medium high heat, brown chicken in oil, turning as needed. Return chicken to stock pot. Add water, bay leaves, peppercorns, thyme, salt and garlic. Add half of each of the onions, carrots and celery. Brig to a boil over high heat. When it comes to a full boil, reduce to a gentle boil and cook for 2 hours. Meanwhile, prepare the dimpling mixture.

To prepare the dumplings:
In a medium bowl mix the matzo meal and butter with fingertips until fully combined. Work in remaining ingredients to make a very soft, grainy dough. Cover with plastic wrap and place in Sib-Zero refrigerator while broth is cooking.

After simmering the chicken mixture, strain mixture into large bowl. Place the strained mixture on large baking sheet to cool. Pur broth back into original stockpot and add reaming onions, carrots and celery. Bring to a gentle simmer. When the chicken is cool enough to handle, remove meat from bones and add to chicken broth. Decarbonize and other strained food. Adjust seasoning if desired. Increase heat to medium and bring to a moderate boil. Remove dumpling mixture from refrigerator. Form into 1" diameter balls and carefully drop into soup. Simmer for about 30 minutes. Dumplings will expand as they cook. Server with 3 to 4 dumplings per serving.

Makes 6 to 8 servings.