Chef Chuck's Roasted Tomato Soup

Zuppa di Pomodori Arrosto


A bowl of roasted tomato soup is the perfect way to end the summer. Fresh picked from the garden and roasted makes this soup extremely flavorful. A wonderful warm season soup served with crusty bread and a salad.


Roasted Tomato Soup
2 pounds ripe garden fresh tomatoes
1 yellow onion, sliced
4 garlic cloves
1/2 cup fresh basil leaves, lightly packed
2 tablespoons extra virgin olive oil
1 cup organic chicken broth or vegetable
2 tablespoons heavy cream
1 teaspoon sugar
salt and pepper to taste
red hot pepper flakes, optional


Wash and core tomatoes, cut in half place cut side up on a baking pan. Place four garlic cloves on pan and sliced onions. Drizzle with olive oil, salt and pepper and bake at 450 degrees for 40 minutes. Turn onions during roasting and remove onions and garlic before they turn brown. Depending on the size of your tomatoes it could take a bit longer. Remove from pan and pour into a blender or food processor along with the onions, garlic, basil leaves, broth, cream and sugar. Blend till smooth season with salt, pepper, hot pepper flakes and a drizzle of olive oil or heavy cream. Serves 4 hot or cold.

Chef Chuck's Strawberry Crepe Torta

Torta di Crepes


Strawberry Crepe Torta, is a layer cake made with soft thin crepes, creamy flavored ricotta, and sweet juicy strawberries. The cream is blended with ricotta, whipped cream, sugar and vanilla, and is delicious. This is the season for fresh organic strawberries so get creative.

Strawberry Crepe Torta
1 cup flour
1 cup milk
3 eggs, slightly beaten
1 tablespoon butter, melted
1 tablespoon sugar
pinch of salt


Filling

1 cup strawberries, sliced
6 ounces whole milk ricotta
1 tablespoon heavy cream
1 cup whipped cream, firm peaks
1/2 teaspoon vanilla
1 1/2 tablespoons sugar
powdered sugar for dusting


Whisk together all ingredients for the crepes, cover and let rest 20 minutes. Meanwhile in a mixer combine ricotta,1 tablespoon heavy cream, vanilla and sugar beat till soft and creamy, about 1 minute. Fold in whipped cream cover and refrigerate. In a 6 inch non stick pan on medium heat pour about 3 tablespoons of batter in center of pan and twirl around to make a round crepe. Cook for about 1 minute then carefully flip and cook another 30 seconds or until golden brown. Cool crepes, lay one in center of plate spread filling lightly then add sliced strawberries. Place another crepe on top and repeat process till the fifth layer. Decorate top layer with whip cream, sliced strawberries and powdered sugar.

Chef Chuck's Lemon Pork Chops

Arrosto di Maiale al Limone


The aromas from the lemon pork chops was intoxicating. The potatoes were so lemony and the pork chops were tender and moist. A great combination of flavors for a lovely dinner.


Lemon Pork Chops
2 pork chops
flour
zest of 1 lemon, juice of 1 lemon
1/4 cup olive oil
2 large potatoes, thinly sliced
2 garlic cloves, minced
a sprig of rosemary, chopped
1 bay leaf
salt and pepper
1/2 cup vegetable broth


Wash and pat dry the chops, flour both sides. Heat oil in a large pan and brown both sides. Add potatoes, garlic, rosemary, bay leaf, zest of one lemon and the juice, garlic, salt and pepper and broth. Cover and bake at 350 degrees for 35 minutes, or until internal temperature is 160 degrees. Let rest for 10 minutes before cutting. Serves 2

Chef Chuck's Caprese Salad

Caprese Insalada


A popular summer dish prepared in Italy, Caprese Insalada, is a salad prepared with fresh mozzarella, garden picked tomatoes, fragrant genovese basil, olive oil and a pinch of fresh earthy oregano. Mozzarella di bufala (from buffalo) is Italy's best choice for a quality cheese, and can be found in the states. Use the finest ingredients possible to truly indulge in another simple and tasty salad. Serve with your favorite bread and a glass of white wine, that's a meal in itself.

Caprese Salad
fresh mozzarella cheese
2 large ripe tomatoes
a sprig of fresh basil
pinch of fresh oregano
arugula or lettuce leaves
salt and pepper
extra virgin olive oil


Cut tomatoes in 6 quarters and place on a platter covered with arugula or lettuce leaves. Arrange sliced mozzarella in between tomatoes, spread basil leaves and fresh oregano over entire dish. Salt and pepper the salad and drizzle with olive oil.

Chef Chuck's Pancetta Pasta with Gorgonzola

Pasta con Pancetta e Gorgonzola


A very quick and simply delicious pasta dish full of flavors, from the pancetta to the Gorgonzola. The extra virgin olive oil coats each piece of pasta, while the Gorgonzola releases it's buttery, salty bite.

Pancetta Pasta with Gorgonzola
1/2 pound angel hair pasta
4 tablespoons olive oil
2 slices pancetta, diced
3/4 cup Gorgonzola cheese, crumbled
1/4 cup pasta water
salt and pepper

Cook pasta in salted water till al dente, drain pasta reserving 1/4 cup pasta water. Meanwhile in a large frying pan heat olive oil and saute pancetta for about 5 minutes. Stir pasta into the pancetta pan along with the pasta water, Gorgonzola chunks, salt and pepper. Serve with a drizzle of olive oil on top.

Chef Chuck's Grilled Pineapple Dessert

Ananas alla Griglia


A refreshing dessert, grilled pineapple, with your favorite vanilla ice cream and a drizzle of nutella. A perfect summer dish, so sweet with the honey vanilla glaze and the creamy cool gelato.


Grilled Pineapple
1 ripe juicy pineapple
2 tablespoons sweet honey
1/8 teaspoon vanilla
2 tablespoons nutella
vanilla ice cream or gelato
fresh mint for garnish


Cut both ends of pineapple and peel, slice pineapple and cut core out. In a small bowl mix honey and vanilla and brush on pineapple slices. Grill on medium heat about 2-3 minutes on each side, brushing both sides with the honey mixture. Place on serving plate add a small scoop of vanilla ice cream, drizzle chocolate and add a sprig of mint.

Chef Chuck's Grilled Swordfish

Pesce Spada alla Siciliana

Today's catch of the day, was swordfish, fresh from the fish market. I first marinated the swordfish, and then grilled it. So simple yet so delightful for a summer dish, served with garden picked tomatoes and a wedge of lemon.  Swordfish is quite popular in Sicily, and this is one of the many ways to prepare this fish.  

Grilled Swordfish

1 swordfish steak

1/4 cup olive oil

juice of 1/2 a lemon

1 tablespoon capers

1 tablespoon fresh oregano

salt and pepper to taste

lemon wedges

Wash and pat dry fish salt and pepper both sides.  Combine all ingredients and marinate the fish for at least 30 minutes.  Remove and place on oiled hot grill, cook for 3 minutes on each side.  Spoon marinade over fish and serve.  Serves 2