Chef Chuck's Broccoli and Pine Nuts

A broccoli salad with toasted pine nuts, minced garlic, lemon juice and olive oil. A vegetable recipe packed with flavors, nutrients and fiber. Can be served hot or cold, great to bring to picnic's or the backyard barbecue.

Broccoli
2 cups broccoli, cut
in small florets
3 tablespoons olive oil
2 tablespoons pine nuts
3 garlic cloves, minced
3 tablespoon fresh lemon juice
salt and pepper to taste


Steam broccoli for 4 minutes, place in a bowl. In a small saucepan on low heat toast pine nuts, till golden brown. Heat olive oil and saute garlic, add to bowl, squeeze lemon juice over broccoli, salt and pepper to taste.

Chef Chuck's Torta alla Frutta

Torta alla Frutta


A tasty fruit torta made with a sweet crust, pastry cream and fresh fruit. A great dessert for breakfast or anytime of the day.


Crust
1 2/3 cups flour
1 egg 1 yolk
1/2 cup sugar
2/3 cup butter, cold
cut in small pieces
zest of 1/2 a lemon
pinch of salt


In a mixer cream the butter, add egg and yolk. Mix together flour, sugar and salt and slowly combine to the butter add zest. Rest for 1 hour or up to 24 hours. Butter a 12 inch pan, roll dough out to 1/4 - 1/2 inch thick cover with foil place 2 cups dry beans on top and bake at 350 degrees for 20 minutes. Remove foil and beans and cook for 2 more minutes. Cool completely before filling with pastry cream.


Pastry Cream


2 cups whole milk
1 vanilla bean or
1/2 teaspoon vanilla
6 tablespoons flour, sifted
6 egg yolks
3/4 cup sugar
pinch of salt


Heat 1 1/2 cups milk and vanilla bean to warm. Whisk egg yolks, add flour then sugar and 1/2 cup milk. Whisk till there are no lumps. Discard vanilla bean slowly add warm milk to egg mixture, return to heat till it almost boils and cook for 2 more minutes. Remove from pot and put in a glass bowl to stop the cooking. Let cool then cover with plastic wrap and refrigerate for at least 1 hour.


Syrup


1/2 cup sugar
1/2 cup water
zest of 1 lemon


Combine and cook on medium heat to a low boil and cook for about 10 minutes, strain zest.


Fill crust with pastry cream and decorate with fresh organic fruit of your choice. I used strawberries, bananas and blueberries. Brush syrup on fruit and serve.

Chef Chuck's Tomato Salad

Insalata di Pomodori

This simple tomato salad consists of garden fresh tomatoes, red onions, fresh oregano and a couple of ice cubes for bread dunking goodness!! I enjoy that tomato onion flavor. This is my Mom's recipe, she makes it every summer.

Tomato Salad
4 ripe tomatoes, quartered
1 small red onion, thinly sliced
2 tablespoons fresh oregano, chopped
a splash of red wine vinegar
a healthy drizzle of olive oil
salt and pepper to taste
3 or 4 ice cubes


Core tomatoes and cut into quarters, place in a bowl, add all other ingredients gently stir and serve. Can be refrigerated and is tastier the next day.

Chef Chuck's Salmon with Black Cherry Reduction

Salmone con Amarena

Salmon and black cherry reduction sauce was a surprising combination, that I decided to create today. The reduction sauce was sweet and light and paired well with the salmon. These black cherries were a seasonal delight.


Salmon with Black Cherry Reduction
1 pound salmon
1 1/2 cups black cherries, pitted
1 cup water
1/2 red onion, finely chopped
1 garlic clove, minced
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper


Combine all ingredients except salmon in a saucepan and simmer uncovered for 40 minutes, stirring occasionally. Place salmon in baking pan salt and pepper, pour cherry reduction over top. Bake at 375 degrees for 25-30 minutes.

Chef Chuck's Apple Cake

Torta di Mele


Happy Fourth of July, here's my apple cake, for the holiday. This cake is light and delicious, a great dessert for anytime of the day. Enjoy all the culinary delights this day will bring you, Happy Birthday America!!


Apple Cake
4 granny smith apples
juice of 1 lemon
8 ounces butter, melted
2 eggs, beaten
3 ounces sugar
1 1/4 cup flour, sifted
1 tablespoon yeast
pinch of salt
1 tablespoon milk
For topping:
2 tablespoons butter, melted
1/4 cup brown sugar


Peel, core and thinly slice apples, place in a bowl and pour lemon juice over apples. In a mixer combine melted butter and sugar then add beaten eggs. Sift flour, yeast and salt together add to mixer then milk. Butter pie plate and lightly flour, add mixture and arrange apples pour butter and brown sugar over top and bake at 350 degrees for 35 minutes.

Chef Chuck's Lemon Basil Ice

Limone Ghiacciato al Basilico

A cool summer time treat, lemon basil ice is so refreshing. Served in half a lemon makes a distinctive presentation, which somehow enhances the lemon flavors!


Lemon Basil Ice
3 cups water
2 cups sugar
1 cup fresh squeezed lemon juice
1/2 cup fresh basil leaves, bruised
pinch of salt


In a small sauce pan heat 2 cups water, 2 cups sugar and basil leaves to a simmer. Stir to dissolve sugar, remove from heat add lemon juice, salt and 1 cup cold water. Strain liquid, pour into a large deep pan and place in freezer. Scrape with a fork and serve in lemons or a dessert cup.
Tip: Can use 1 cup sugar, to decrease sweetness.

Chef Chuck's Scallops and Prosciutto

Cappesante e Prosciutto


Fresh scallops wrapped with prosciutto seared to perfection. A touch of the sea, fresh vegetables plus a complemented glass of wine.


Scallops and Prosciutto
12 medium fresh scallops
6 thin slices prosciutto
2 tablespoons olive oil
salt and pepper to taste


Wash and pat dry scallops, wrap each one with half a slice of prosciutto and secure with a toothpick. Salt and pepper both sides. In a small heavy frying pan on high heat add oil and sear scallops, about 2 minutes on each side.