Oct 16, 2014

Apple Crisp


4 Lbs Apples
2 Cps. Tapioca, instant pudding
1 Cp. Sugar, granulated
4 Tb. Corn starch
1 Tb. Vanilla Extract
½ tsp. Almond Extract
1 tsp Nutmeg, ground
2 tsp Cinnamon


• Cut the apples into thick slices
• Combine the dry ingredients. Mix with the fruit.

• Sprinkle on the extracts and blend well. If the dry ingredients collect at the bottom, allow the mixture to sit longer, and then re-blend. When the dry ingredients stick completely to the fruit, it is ready to fill the pans.

• Fill the pan and top with the crisp topping

• Bake at 350 degrees approximately 90 minutes or until the fruit is bubbling in the middle


2 ½ Cp. A P Flour
2 Cp. Granulated Sugar
½ Cp. Brown Sugar
½ LB. Unsalted Butter, chopped in small Pieces, keep cold

• Put all ingredients into mixing bowl with a paddle attachment and mix until it develops a moist crumbly texture.

• Chill

Oct 13, 2014

Vegetable and Smoked Parmesan Cheese Risotto

Yield: 3 to 4 servings
3 Cp.  Chicken or vegetable stock 
2 ea.  Shallots, large, minced 
7 Tb.  Olive oil 
1 Cp.  Arborio Rice 
1 Cp.   Zucchini Small Diced 
1 Cp.  Heirloom tomato puree 
1/2 Cp.  Smoked Parmesan cheese, freshly grated 
2 Tbs.  Fresh Parsley, Sage, Thyme minced 
Sea salt and freshly ground black pepper as needed

1. Gently sauté shallots in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes.
2. Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.
3. Heat 4 tablespoons olive oil in a sauté pan. Add Zucchini and cook, about 5 minutes. Return rice to saucepan with 2 tablespoons of reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if rice looks a little thick. Quickly mix in Smoked Parmesan, stirring until light and creamy. Check seasonings.
4. Fold in tomato Puree, and minced herbs adjust seasoning as needed.

Oct 2, 2014

Fresh Tomato & Wala Wala Onion Pie

Yield 1 pie

5Lbs.    Slice tomato
2 1/5Lbs.  Sliced Onions
T. T.  Salt and Pepper
6 Tb.   Olive oil (for sautéing and oiling baking dish)
8 oz.   Panko Bread Crumbs
8 oz.   Romano Cheese
4 oz.  Pesto Basil 
3 Cp.  Sour Cream
6 ea.  Whole Eggs

In a sauté pan, heat up olive oil and caramelize the onions and set aside to cool for pie. 
Oil your cake pan or pie dish with olive oil.  Arrange slice tomatoes in the bottom of the pan, sprinkle with caramelized onions, Panko crumbs, salt, pepper and Romano cheese.  Repeat process until you have adequate layers to reach nearly to top of pan reserving room for soufflé top.  
In mixing bowl combine pesto with sour cream and egg, beat with a whisk until incorporated.  
Pour soufflé mixture over layered tomatoes.  
Bake uncovered in a 300* degree oven for 45 Minutes approximately.  Allow to rest for ½ hour before serving.