Archive

 

A Spring Menu

Asparagus Rollups
Ingredients:
8 slices provolone cheese cut into half
1/3 cup pesto (either homemade or purchased)
8 thin slices of prosciutto

Preparation:
Remove the white ends of the asparagus, and try to trim to even lengths. Blanch the spears in boiling salted water for 2 to 3 minutes or until tender crisp.
Drain and immediately immerse in ice water to stop the cooking process. Drain and dry carefully.

Spread each cheese slice lightly with the pesto sauce. Trim the prosciutto slices into halves lengthwise.

For each roll, wrap the cheese around two asparagus spears, and then spiral wrap the Prosciutto around the cheese. Serve chilled.
These rollups can be made up to 6 hours in advance. Just wrap carefully and keep refrigerated. Garnish your serving plate with fresh basil leaves.
Serves 8.

Angel Hair Pasta With Herbs
Ingredients:
1/4 cup olive oil
2 cloves of garlic
2 cups mixed fresh herbs, washed and dried
1 pound of angel hair pasta
fresh grated parmesan cheese
salt & pepper to taste

Preparation:
Place the herbs in a food processor with the garlic and pulse until coarsely chopped. Start to drizzle in the olive oil until you have a good consistency. The mixture should be chopped very fine, but retain some texture. Season with salt and pepper.

Cook the pasta until it is al dente, and drain. Mix with the herb sauce and mix well. Serve topped with freshly grated Parmesan.
Once the pasta has cooked, before draining, take a small cup of the pasta water and set aside.

When you mix together the pasta with the herb sauce, you can add in a little of the pasta water if it seems dry.
Serves 6

Roasted Chicken With Rosemary, Lemon And Garlic
Ingredients:
5 pound roasting chicken, quartered
5 tablespoons freshly squeezed lemon juice
2 sprigs fresh rosemary
4 large cloves of garlic, peeled and halved
salt & pepper
1/4 cup olive oil
optional - baby potatoes with skin left on

Preparation:
Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
Place the chicken quarters in this dish, and turn the pieces to coat with the mixture.

Cover with plastic wrap, and let sit in the refrigerator for one to two hours.
Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.

Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices. Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.

Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
Serves 4

Tuscan Meringue With Mixed Berries
Ingredients:
Meringue Shell:
5 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/4 teaspoon cinnamon
Berries:
3 cups mixed fresh berries
2 tablespoons sugar
1 tablespoon balsalmic vinegar
Topping:
1 (8oz) container whipping cream
1/2 cup powdered sugar
1 tablespoon Grand Marnier

Preparation:
For the meringue, preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
In a large bowl, beat the egg whites with the cream of tartar until they are foamy.

Begin to add the granulated sugar, a spoonful at a time. Also add the cinnamon. Continue to beat until the meringue is very glossy and forms stiff peaks. You may choose to make one large meringue or individual ones at this point.
To make individual ones, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.

Adding a little more of the egg white mixture, and using a spatula, shape a rim around the edges. Continue to make more of the meringue shells, spacing evenly across the baking sheet.

To make one larger shell, make in the same manner. Bake for about 1-1/2 hours or until firm to the touch.
Turn off the oven, but leave the meringue shells in the warm oven for another hour. Cool completely. To make the berries, mix the cleaned berries with the vinegar and sugar and let sit for at least 2 hours.

Prepare the cream by whipping with the sugar until firm peaks form. Fold in the Grand Marnier, and refrigerate.
To assemble, plate an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream. Use a little extra cinnamon to decorate.

The trick to making this dessert successful is ensuring the meringue shells are very, very dry.
Serves 4-6

Buon appetito!

 

10631 Vinedale Street, Sun Valley, CA 91352 - Phone (818) 767-3413 - Fax: (818) 767-1410