Chef Chuck's Strawberry Semifreddo with Lady Fingers

Semifreddo alle Fragole


A frozen dessert, Strawberry Semifreddo, is so creamy and sweet. This classic Italian treat is perfect for the summertime, when the strawberries are peaking. Semifreddo, is between an ice cream and a mousse. I used my homemade ladyfingers to layer in my semifreddo, and sliced strawberries too for an added texture.



Strawberry Semifreddo with Lady Fingers
2 cups fresh organic strawberries
1 cup sugar
1/4 cup water
1 teaspoon vanilla
pinch of salt
3 eggs whites
1 cup heavy cream


Line a loaf pan or small ramekins with plastic wrap. Wash and remove stems from strawberries, cut in half, puree in a food processor or a blender, strain, set aside. In a small pot boil sugar, water, vanilla and salt for 2 minutes, stirring. In a mixer beat egg whites till foamy, carefully stream in hot sugar water. Beat on high for about 8 minutes, till mixture is cool and thick. Beat heavy cream till stiff peaks form. Fold strawberries and egg mixture together then fold in heavy cream. Pour into loaf pan or molds, if using the ladyfinger cookies place a layer in between the strawberries. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and let sit for 10 minutes then place on serving plate. Garnish with fresh strawberries and whip cream. The recipe for ladyfingers can be found by entering Tiramisu in the search box.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pasta with Zucchini Cream Sauce

Pasta e Salsa di Panna Zucchini


A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.


Pasta with Zucchini Cream Sauce

1/2 pound Rotini
3 tablespoons olive oil
1 small onion, diced
2 small zucchini, sliced
about 1 cup
2 whole garlic cloves
2 slices pancetta
1/2 cup parmigiana cheese, grated
salt


Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.

Chef Chuck's Chocolate Walnut Lemon Cream Torta

Torta di Noci al Cioccolato e Crema al Limone


A big name for an impressive torta, this dessert is packed with lemon and chocolate flavors. An easy walnut crust that anyone can make, that surrounds a creamy lemony custard. I created this new recipe for the torta lover in you.


Chocolate Walnut Lemon Cream Torta


Crust
2 1/4 cups flour
1/2 cup sugar
1/4 cup cocoa
pinch of salt
1 teaspoon yeast
1/2 cup chopped walnuts
1 egg 1 yolk
7 tablespoons cold butter


Combine in a food processor all dry ingredients including walnuts, then add egg and yolk then butter in small chunks. Transfer to a wooden board, this is a very crumbly crust. Form a ball wrap in plastic and refrigerate for 30 minutes. Use a 9 inch pan, roll out bottom layer of crust and form in pan using your fingers to form around sides. Crumble the rest of dough for topping.


Cream
2 cups whole milk
1 teaspoon vanilla
6 tablespoons flour
pinch of salt
2/3 cups sugar
6 egg yolks
1 tablespoon fresh lemon juice


In a small bowl combine flour, salt, sugar, eggs and 1/2 cup of milk and lemon set aside. Heat 1 1/2 cups of milk with vanilla till it starts to boil, whisk in slowly the egg mixture. Keep whisking till it thickens this takes about 2 minutes. Remove from heat let cool 15 minutes. Fill pan and crumble the rest of the dough on top. Bake at 350 degrees for 30 minutes. Cool 1 hour and refrigerate at least 2 hours or overnight.

Chef Chuck's Apple Torta with Pastry Cream

Torta di Mele con Crema Pasticciera


A different approach to the usual apple pie. This apple torta has a unique pastry crust, sweet pastry cream and tart granny smith apples tossed in brown sugar, honey and cinnamon. Just in time for the Fall season, a warm and comforting apple dessert.

Apple Torta with Pastry Cream

Pastry
3 tablespoons whole milk
3/4 cup water
3 tablespoons butter
pinch of salt
1/2 cup flour
3 eggs


In a small pot heat milk, water, butter and salt till it boils. Remove from heat stir in flour place back on low heat for 10 seconds. Place in a mixer bowl and cool for 7 minutes, beat in one egg at a time and mix on high for 1 minute till it all comes together. Butter a 9 inch round pan and bake at 400 degrees for 30 minutes.


Cream
1 cup whole milk
1/4 teaspoon vanilla
3 egg yolks
pinch of salt
3 tablespoon flour
3 ounces sugar


Heat 3/4 cup of milk and vanilla till almost boiling. Whisk egg yolks for one minute, add salt, flour, sugar and a 1/4 cup milk. Add to warm milk mixture, cook for about 2 minutes, stirring till cream thickens. Remove from heat, pour in a bowl and cool. When cake is cool spread cream over pastry and refrigerate.


Apples
3 granny smith apples
1/4 cup brown sugar
1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla
2 teaspoons honey
2 teaspoons lemon juice
1 tablespoon butter

Cut apples into thin slices, in a bowl combine brown sugar, cinnamon and salt and toss apples. Add vanilla, honey, and lemon juice and mix to coat all apples. In a large frying pan heat butter add apples and cook with lid on for 5 minutes. Cool and place on top of cream, refrigerate.

Chef Chuck's Mediterranean Stuffed Bread

Pane Farcito alla Mediterranea
A wonderful appetizer filled with cream cheese, olive oil, salami, fresh vegetables, capers and basil. Use your favorite crusty loaf then hollow out and stuff with all these garden colors.
Get creative and add what pleases your palate. This recipe travels well and will be the hit at your next party or picnic.


Mediterranean Stuffed Bread
1 long loaf of bread
2 packages cream cheese, 16 oz.
room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper


Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.

Chef Chuck's Mascarpone Stuffed Strawberry

Mascarpone stuffed strawberries are a refreshing summertime treat. The juicy strawberry is filled generously with sweetened creamy mascarpone cheese and drizzled with a decadent chocolate.


Mascarpone Stuffed Strawberry
12 sweet strawberries
8 ounces mascarpone
1/4 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons heavy cream
1/4 cup semi sweet chocolate
3 tablespoons heavy cream


Wash and cut out stem of strawberry and core the berry slightly. In a mixer or use a whisk blend mascarpone, powdered sugar, vanilla and 2 tablespoons heavy cream till all combined. Using a pastry bag with a small tip or a teaspoon fill strawberry with mascarpone mixture. Melt chocolate and 3 tablespoons heavy cream over a double boiler and drizzle over strawberries, put tops back on.

Chef Chuck's Baked Layered Doughnuts

Bomboloni


These unique style doughnuts are baked not fried, filled with a layer of vanilla mascarpone then topped with a chocolate hazelnut icing. A baked doughnut has a different texture then frying but are healthier. The doughnut was moist and light and the filling was sweet and delicious.


Baked Layered Doughnuts
1 1/3 cup whole milk
1 tablespoon yeast
2 tablespoons butter, softened
2/3 cup sugar plus 1 teaspoon
2 eggs, room temperature
5 cups flour
1 teaspoon salt


Cream Filling
16 ounces mascarpone
2 teaspoons vanilla
1 cup sugar
pinch of salt
1/2 cup hazelnuts, chopped fine


Icing
1/2 cup chocolate
1/4 cup heavy cream
1/2 tablespoon butter
hazelnuts, chopped fine


Doughnuts
Heat milk to warm about 110 degrees, combine 1/3 cup milk, 1 teaspoon sugar and 1 tablespoon yeast, let sit for 5-7 minutes. In a food processor or mixer add butter, sugar, remaining milk (1 cup), and yeast mixture. Then add eggs, flour and salt combine till a ball forms. Place in a large buttered bowl cover with a towel and let rise for 1 hour. Roll out dough to a 1/2 inch thick cut out 2 inch rounds, then cut out a small center hole. Place on a silicone mat or parchment paper and let rise for 45 minutes. Bake at 375 degrees for 12 minutes. Remove and place on a rack to cool. Cut in half.


Cream Filling
In a mixer blend together all ingredients. Spread filling with a knife.
Icing
In a double boiler on low heat combine chocolate, heavy cream and butter. Stir to obtain a smooth consistency. Dip donuts in chocolate and refrigerate. Makes about 1 1/2 dozen doughnuts.

Chef Chuck's Strawberry Mascarpone Cream Torta

Torta di Fragole e Mascarpone


Strawberry mascarpone cream torta is a decadent dessert! Made with fresh organic strawberries, sweet cream, a layer of ganache, and a soft cookie like almond crust.

Strawberry and Chocolate Torta


Crust
1 1/4 cups flour
1 cup sugar
1 teaspoon salt
1 cup almonds, finely chopped
8 tablespoons butter, chilled
5-6 tablespoons cold water


Chocolate
1/2 cup semi-sweet chocolate
1/4 cup heavy cream


Strawberry Cream Filling

1/2 cup heavy cream
2 egg yolks
3 tablespoons sugar
8 ounces mascarpone
1 teaspoon vanilla
1/2 cup crushed strawberries
1 cup sliced strawberries


Toast almonds in a small frying pan on low heat for 10 minutes, chop fine. In a food processor combine flour, sugar, salt and almonds. Add butter in small pieces then add 1 tablespoon of water at a time. Knead on a well floured board for a minute wrap in plastic and let rest 20 minutes. Preheat oven to 375 degrees roll out dough to fit a 9 inch pie or torta pan. Grease pan and fit dough in cutting off the excess. Bake on a cookie sheet for 20 minutes, remove and cool on a rack. When crust is completely cooled make the chocolate.
Chocolate
In a double boiler heat chocolate and heavy cream together, stirring. Pour chocolate into crust and smooth out to the edges. Refrigerate for 1/2 hour.
Cream
In a mixer beat egg yolks and 2 tablespoons of sugar together then add mascarpone a little at a time. Scrape down bowl, add vanilla. Fold in crushed strawberries. In a separate bowl whip cream with 1 tablespoon sugar till stiff peaks form. Fold the whipped cream into the mascarpone mixture. Pour onto the chocolate. Add slice strawberries.

Chef Chuck's Profiteroles

A cream puff filled with scrumptious ice cream covered with rich chocolate. These profiteroles are an elegant dessert, made with quality vanilla ice cream and superior chocolate.

Profiteroles
3/4 cup water
1/4 cup milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
4-5 eggs, 1 cup

Ganache
1/2 cup chocolate
1/4 cup heavy cream
vanilla ice cream

In a small saucepan on medium heat add water, milk, salt and butter heat to boil remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 1 minute. Place in mixer and cool for 7 minutes. Add one egg at a time, batter should be smooth. Fill pastry bag and swirl dough in about 2" diameter circles or you can make mini eclair shapes or drop by tablespoon on a baking sheet, lined with parchment paper or a silpat mat. Cook 20 minutes at 400 degrees or until golden brown. When cooled completely fill with ice cream and drizzle chocolate on top.
Ganache: In a small pot heat chocolate and heavy cream and stir with a wooden spoon.

Chef Chuck's Chocolate Mascarpone Torta

Chocolate Mascarpone Torta


A moist chocolate torta with mascarpone cheese is heavenly. Mascarpone is an Italian cream cheese, similar to cream cheese, but richer and creamier. This recipe was inspired by a friend, although I changed the recipe to give it an Italian flair.


Cheese Batter
4 ounces mascarpone or
cream cheese
2 ounces sugar
1 egg
pinch of salt
chocolate chips

Chocolate Batter
1 1/2 cups sifted flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
1 tablespoon white vinegar
1 teaspoon vanilla


Beat cream cheese till soft add sugar, salt and egg, beat till smooth, set aside.
Using a mixer combine flour, sugar, cocoa, baking soda and salt. Add water, olive oil, vinegar, and vanilla. Scrape down and mix till combined. Use a 9 inch greased torta pan, fill half way then spread the cheese batter around in a swirl and drop chocolate chips in the cheese. Or you can make cupcakes using paper liners, fill half way, place 1 teaspoon of cheese mixture in the middle and place 3 or 4 chips in the center. Bake at 350 degrees for 35 minutes.
Tip: May have some batter left over if making the torta, I made a few cupcakes!

Chef Chuck's Strawberries and Chocolate Mascarpone Cream

Fragole

Summer is near and the strawberries are a wonderful sign of the season. Sliced organic strawberries, sweetened with reduced balsamic vinegar and chocolate mascarpone cream, what a refreshing dessert.


Strawberries and Mascarpone Cream
1 pound fresh organic strawberries
1/2 cup balsamic vinegar
8 ounces mascarpone cheese
1 tablespoon unsweetened cocoa
3/4 cup whipping cream
2 tablespoons powdered sugar


In a small pot on medium heat reduce balsamic vinegar to a 1/4 cup, this takes about 10 minutes. Meanwhile prepare cream in a mixer, beat whipping cream with sugar till firm peaks form. In another bowl whip the mascarpone cheese till soft add cocoa, then fold in whipped cream. Layer in a glass, cream, strawberries and a drizzle of balsamic. If balsamic thickens too much, reheat.

Chef Chuck's Chocolate Walnut Torta

Torta alle Noci

An Italian chocolate torta filled with walnuts is a delicious dessert.

Chocolate Walnut Torta
11 tablespoons butter, cut in small pieces
2/3 cup sugar
4 egg yolks
3/4 cup flour, sifted
pinch of salt
1 1/2 teaspoons baking powder
1 cup walnuts, chopped
1 cup semi sweet chocolate, melted

In a mixer blend the butter and sugar for 2 minutes. Add egg yolks one at a time, then the flour, salt and baking powder. Slowly drizzle in melted chocolate and fold in walnuts. In a 9 inch pan lightly grease and use parchment paper on bottom, bake at 350 degrees for 30 minutes.

Chocolate Frosting

4 ounces semi sweet chocolate chips
2 tablespoons heavy cream
1/4 teaspoon vanilla


Slowly melt ingredients in a double boiler. Cool for 15 minutes and ice a cool cake.

Whip Cream


1/4 cup whip cream
1/4 inch vanilla bean, scraped or
1/4 teaspoon vanilla
1 tablespoon powdered sugar


In a clean bowl whip cream, and vanilla and slowly add sugar, beat till stiff peaks form.

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 Mediterranean Bean Dip

Crema di Fagioli Cannellini

A Mediterranean bean dip made with cannellini beans, balsamic roasted tomatoes, shallots and more. A surprise of flavors popping on your taste buds after every bite. The white Italian kidney bean has a potato like texture and is very creamy. Roasting the tomatoes with balsamic vinegar and olive oil brings out a sweetness from those little grape tomatoes. The pesto was from my garden, last summer. I make my pesto and freeze some in ice cube trays and then place the cubes in a plastic bag and store for the winter. All the flavors of the pesto give the dip a mild fresh summer flavor. Use this dip as an appetizer served on bread, crackers, or cut up vegetables. It also can be used as a spread for your favorite sandwich.


Mediterranean Bean Dip
2 cans cannellini beans, drained
12 grape or cherry tomatoes, cut in half
2 tablespoons basil pesto
3 shallots, cut in quarters
2 tablespoons organic sesame Tahini
juice of 1/2 a lime
1/2 teaspoon red pepper flakes, optional
balsamic vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon salt


Heat oven to 375 degrees cut tomatoes in half, place cut side down on baking pan, drizzle olive oil and balsamic vinegar over tomatoes. Cook for about 7 minutes, pull skins off and discard.
In a food processor add beans, tomatoes, pesto, shallots, Tahini, lime juice, red pepper flakes and salt begin to process. Slowly drizzle olive oil in, to make a smooth blend. Serve in bowl and drizzle with extra virgin olive oil.

Cannoli alla Siciliana

Holy Cannoli :) !!
Sicilian cannoli, are a pastry dessert. The singular word cannolo, means little tubes. Cannoli originated from Sicily around the 9th century. The shells are deep fried so they are crispy and crunchy. The Marsala wine adds a sweetness to the shells. In Sicily, the cream is from sheep's milk ricotta, which makes them so special. I use the best ricotta I can find. Some cannoli add chopped chocolate chips, pistachio's, candied fruits or even rose water in the cream filling. Always purchase the finest and freshest ingredients to obtain optimum flavor.
As a child I remember when Uncle Vinnie would bring cannoli over all the time!!

Cannoli alla Siciliana
1 cup flour
1/2 tablespoon cocoa powder
2 tablespoons butter
1 egg
pinch of salt
2 tablespoons sugar
1/4 cup Marsala wine
canola oil for frying
4 steel tubes
filling
2 3/4 cups ricotta cheese drained
2 cups confectioners sugar
1/2 cup heavy cream whipped stiff peaks
4 ounces semi sweet chocolate diced
pinch of cinnamon


In a mixer or food processor combine flour, cocoa, salt and sugar. Add butter in small pieces, egg and Marsala wine and mix. Transfer dough to a well floured board, knead a little, wrap in plastic wrap and let rest for one hour. With a rolling pin or pasta machine roll out to a thin sheet and cut in 4 inch squares. Add flour when needed it is a sticky dough. Carefully roll each square around the tube and seal with a dab of water. Heat oil to 375 degrees and fry 1 or 2 at a time. Fry till golden brown about 1 minute. Drain carefully on paper towels, when cooled turn and slide tube out gently. Makes about 10-12 shells.
Filling In a mixer add the ricotta and the sugar till smooth then add chips and cinnamon. Fold in whipped cream and refrigerate. Fill shells when ready to serve to prevent soggy shells. Sprinkle with powdered sugar. Optional dip ends in chocolate chips or pistachio nuts.

Chocolate Cream Pie

Let's take a hike in the peaks and valleys, I see CHOCOLATE ahead!!

Chocolate Cream Pie
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon sea salt
1 cup (2 sticks) cold butter
10-12 tablespoons cold water
4 or 6 ounce box of chocolate pudding
1 cup heavy cream
2 tablespoons confectioners sugar
1 ounce chocolate


Combine dry ingredients in a processor and pulse a few times. Add butter in small pieces (1/2 tablespoon) at a time then add cold water, pulsate for no more then 1 minute. Knead on floured board a few minutes cut in half and wrap in plastic wrap, makes two crusts. Let rest in refrigerator for 1 hour remove and let sit on board for 15 minutes. Sprinkle flour on board and roll out to fit pie dish, poke fork holes into bottom and sides of crust to eliminate air bubbles. Bake 375 degrees for about 12-15 minutes, till golden brown. Cool pie on rack.

Filling: Make pudding according to directions. Fill cooled pie shell and let rest for 15 minutes then put in refrigerator for at least 2 hours. I like the pudding you cook on the stove. Or you could make your own pudding!


Whip Cream: Beat heavy cream in an electric mixer on high speed add confectioners sugar a little at a time whip till soft peaks form. Using a pastry bag decorate your pie with the whip cream or scoop on with spoon. Shave your favorite chocolate on top. Serves 8


OK, I admit, I am a chocoholic! You will see that in the future, no doubt! Chocolate cream pie is so creamy, smooth and refreshing it is truly a comfort food anytime of the year. This pie is always a crowd pleaser at my house, and our biggest fan is Michael, our sons, favorite. I love dessert but they don't hang around to long in our home! Chocolate cream pie is an American dessert but if you add Galliano (a sweet herbal liquor) and minus the whip cream you will have an Italian cream pie.

Italian Cream Puffs

Oh, so light and creamy!


Hello my fellow foodies, I thought I would do another dessert, you know you can never have enough around the holidays. This is the season to enjoy sweet pastries. These cream puffs are no doubt a party favorite. One is just not enough, I find myself going back for more. Puff, there gone!
Happy Holidays

Italian Cream Puffs
1 cup flour
1 cup eggs 4-5 eggs
1/4 cup whole milk
3/4 cup water
1/4 teaspoon sea salt
6 tablespoons unsalted butter
chocolate for melting
pudding or pastry cream of your choice


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 2" diameter circles or you can make mini eclair shapes or drop by tablespoon on an un- greased sheet. Cook 20 minutes at 400 degrees or until golden brown. When cooled dip in melted chocolate or drizzle melted chocolate on tops, refrigerate then fill with pastry cream.
Cream suggestions: pastry cream, vanilla pudding made with 1 cup heavy cream and 1 cup whole milk or any pudding you like, whip cream, whip cream with cocoa powder, or whip cream with espresso coffee finely grated. Use your imagination for the fillings let me know what you come up with.