Chef Chuck's Risotto alla Primavera

Risotto all Primavera


Risotto alla Primavera, is an Italian creamy rice dish, with tender spring vegetables. Arborio rice is used, because of it's high starch content. The rice is soft on the outside yet firm on the inside. Organic vegetables are always the best choice and organic broth. A healthy alternative for a dinner or a side dish.


Risotto Primavera
1 cup arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 pound asparagus, cut in 1" pieces
1/2 red bell pepper, diced
4 cups vegetable broth
1 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped


In a large frying pan heat olive oil with butter saute onions, celery, carrots, (soffritto) and bell peppers for 3 minutes. Add rice and cook for 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of broth and gently stir till almost absorbed. Continue to add a little broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 25 minutes. Add asparagus towards the end of the cooking then add parmigiano cheese and parsley.

Chef Chuck's Italian Red Snapper

Dentice

Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper

1 pound red snapper
1 egg, beaten

1/2 cup breadcrumbs
1 cup canola oil
1 tomato, diced

3 shallots, diced
1 tablespoon fresh

rosemary, chopped

juice of 1/2 a lemon

Spinach

fresh organic spinach

1 tablespoon extra virgin olive oil

2 garlic cloves, minced
1/4 cup cannelloni beans

salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2

Chef Chuck' Sausage Potato Bread

Pane  con Salsiccia e patate


A savory and flavorful bread, perfect for Sunday dinner. I decided to try something new today, so I used hot Italian sausage, thin slices of sauteed potato and sweet red onion. Imagine dunking your bread into the leftover sauce on your plate, and there you have my creation.

Bread
1 cup warm water

1/2 tablespoon dry yeast
1/2 tablespoon sugar

2-2 1/2 cups all-purpose flour
1 tablespoon olive oil
1/2 tablespoon salt

Add 1/2 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board and form into about 10"x14".

Sausage filling:

2 tablespoons extra virgin olive oil
3 hot Italian sausage links
1 small potato, thinly sliced
1/2 red onion, thinly sliced
pecorino cheese, shaved

In a frying pan add olive oil and brown sausage, remove and set aside. Cook potatoes and onions for 3 minutes, add sausage. Spread mixture on half of dough then fold over and seal by pinching edges. Brush on egg whites and bake at 475 degrees on a stone or baking sheet for about 15 minutes. Dough may be wrapped in plastic wrap and stored in refrigerator up to 2 days.

Chef Chuck's Balsamic Vinaigrette Salad

Insalata Mista Verde


A fresh and healthy, light lunch for Saturday afternoon. Crispy greens, juicy tomatoes, crunchy onions and carrots drizzled with homemade vinaigrette is so good. The vinaigrette has a deep rich flavor from the balsamic garlic blend. The fresh squeezed lemon and Italian flat leaf parsley softens the vinegar and the honey sweetens the dressing.

Balsamic Vinaigrette Salad
1/2 cup balsamic vinegar
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh parsley
2 garlic cloves, chopped
1 tablespoon honey
1 1/2 teaspoons sea salt
fresh ground black pepper
1 cup extra virgin olive oil


In a food processor combine all ingredients except olive oil. With processor running slowly drizzle in olive oil, taste and adjust salt and pepper to your liking.


Salad


fresh organic assorted greens
onions, sliced
carrots, sliced
tomatoes, quartered
stuffed green olives
parmigiano cheese, grated


Combine greens such as romaine, arugula, spinach, radicchio, butter or Swiss chard. Add all other ingredients, pour vinaigrette over greens toss gently and serve.

Chef Chuck's Italian Cream Cake

Torta alla crema

This is a creamy, pecan cake which is great for any special occasion. The coconut compliments the texture of this dessert. The pecans are soft and crunchy and the buttermilk adds to the moisture.

Italian Cream Cake
1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk
1 teaspoon vanilla
1 cup sweetened coconut
1 teaspoon baking soda
2 cups flour
3/4 cup pecans, chopped

Icing
8 ounces cream cheese,
room temperature
1 teaspoon vanilla
2 tablespoons milk
3 cups confectioners sugar
2 tablespoons pecans, chopped
2 tablespoons pecans,
finely chopped for decorating

In an electric mixer cream together butter and sugar till light and fluffy. Add eggs one at a time, buttermilk, vanilla, coconut, baking soda, flour and nuts. Grease three 8 inch pans pour batter evenly and bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool 15 minutes and place cakes on a rack cool completely. In a mixer combine all ingredients for the icing. Ice each layer of cake and sides sprinkle extra fine nuts on top and side of cake.

Chef Chuck's Pasta with Prosciutto

Conchiglie con Proscuitto


Proscuitto is the King of Italian hams, it's salted and air dried with the right amount of time. Each region and city prepares proscuitto in a slightly different way depending on the seasoning and the climate. This delicious ham melts in your mouth. The saltiness of the ham blends well with the shelled pasta and nutty garlic.


Pasta with Prosciutto

1/2 pound conchiglic pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
4 garlic cloves, minced
1/4 pound thinly sliced proscuitto,
cut in strips
salt and pepper
pecorino cheese, shaved


Bring a large pot of salted water to boil and cook pasta till al dente. In a large fry pan heat butter and olive oil and saute garlic for 1 minute. Remove from heat add proscuitto strips, then toss in pasta and add salt, pepper and cheese. Serves 2

Buon Appetito!

Chef Chuck's Coconut Cookies

Biscotti della Cocco


These cookies are light and airy with an outer crunch and a soft chewy center. A hit of orange and chocolate in every bite, life is so sweet!

Coconut Cookies
3 egg whites
1 teaspoon vanilla
3/4 cup confectioners sugar
1 1/4 cup sweet coconut
1/2 cup flour
1/4 teaspoon orange zest
chocolate for drizzling


Preheat oven to 350 degrees. Whisk egg whites till soft peaks form then add vanilla continue to whisk till firm peaks appear. Gently fold in sugar, coconut, flour and zest. Let sit for 10 minutes for coconut to soak up moisture. Place on baking sheet covered with parchment paper and bake for 12 minutes. Cool and drizzle chocolate on top.