July 12, 2008


Recipes from the Chefs

Zucchini Agrodolce
Richard Erickson, Bistro-to-Go

4 tablespoons golden raisins
6 medium zucchini
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2 tablespoons chopped mint
4 medium anchovy filets, minced (optional)
2 tablespoons sugar
2 tablespoons toasted pine nuts
salt and freshly ground pepper to taste

Cover the golden raisins with hot water for 10 or 15 minutes until plump. Drain and pat dry.

Cut the zucchini into 1/4-inch rounds. Heat the oil in a skillet and fry the zucchini, one,layer at a time until golden. Remove and let drain on a paper towel. Combine the vinegar, garlic, mint, anchovy and sugar and whisk together. Toss with the zucchini, raisins and pine nuts. Season with salt and pepper and let cool. Cover and marinate. Keeps well in the refrigerator for several days.

Serves 6 as an appetizer.

Seared Scallops, Smashed Summer Squash & Thyme Poached Peaches
Pierre-Luc Moey, Oriole 9

For 4 people

8 nice fresh looking and smelling Sea scallops
1 summer squash
2 peaches
Bay leaf
½ bottle of sweet white wine
1 sprig of thyme
Olive oil of a good brand

Peel the squash and put it in a roasting tray with a little water and foil over the top. Cook it at 350 degrees until soft all the way inside.

Meanwhile put the peaches in the white wine in a pan and add a bay leaf and some cinnamon, bring to a boil, then lower the heat so it slowly simmers. Do this for about 15 minutes.

Take the peaches out, peel them and get the pit out ,and then roughly chop them up.

Get the thyme leaves off the sprig and add those to the peaches, mix it a little and set aside .

Fry the scallops in a pan on high heat with some olive oil (make sure you salted the scallops really well). Fry them until both sides are nicely caramelized.

Then get the squash and smash it with a big fork so it becomes a chunky, add some pepper and salt so it tastes good, then scoop a good 2 tablespoons on each plate. Then get the peaches and scoop some of that mix onto the squash on the plate. Get the scallops and put those on top of the peaches, pour about 1 tablespoon of the peach water onto the scallops and some drips of olive oil.


Balsamic Roasted Brussels Sprouts
Ric Orlando, New World Home Cooking Co.
Roasted, caramelized, luscious! Some sprouts are wound tighter than others, so the roasting time my vary. Make sure they are lightly browned, but not black, or you will have bitter sprouts.Because of the vinegar, this dish pairs well with red meats, venison, beef. and lamb. It is also good served family style with hearty salmon preparations.

Serves 4

1 lb medium Brussels sprouts
2-3 tablespoons extra virgin olive oil
4 cloves of garlic, unpeeled
2 medium shallots, cut in half
6 tablespoons good quality balsamic vinegar
2 sprigs rosemary
salt and pepper to taste

Preheat oven to 350O

Prepare Brussels sprouts by trimming off any dry or loose leaves. Cut brown end off of the stem to expose the white core of the stem. Cut an "X" into the bottom of the core of the stem, about 2 or three millimeters deep.n a mixing bowl, toss all ingredients to coat well. Let marinate at least 15 minutes or up to 1 hour.

Put everything in a roasting pan and loosely cover with parchment paper or foil. Bake about 30 minutes and then check the sprouts. They will begin to soften and become golden. Poke a big one with a skewer or toothpick. It should be tender. If they need a little more time, let it happen. When they are just tender, remove the covering and allow to cook 10 more minutes until lightly browned. They should be very tender when done. Serve them right in the roasting dish and make sure everyone gets a piece of shallot and a clove of garlic.

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