Chef Chuck's Puff Pastry with Mushrooms and Asiago

Sfoglia al Funghi e Asiago


A flaky buttery puff pastry baked to golden brown, filled with baby bella mushrooms and creamy Asiago cheese. Any soft cheese would work with this recipe but I love the combination of Asiago and mushrooms. The added touch of thyme gives this dish an earthy taste. A wonderful side dish or a great appetizer.


Puff Pastry with Mushrooms and Asiago


1 box puff pastry
olive oil
1 onion, diced
8 ounces mushrooms, sliced
5 ounces Asiago cheese, sliced
salt and pepper
2 teaspoons fresh thyme, chopped
1 egg white


Thaw pastry and place on a baking sheet. Saute onions and mushrooms in olive oil, season with salt and pepper add thyme. Place sliced cheese on pastry, add onion mixture and top with pastry. Seal edges with fingers or by using the end of a fork. Brush with egg whites and bake at 400 degrees for 25 minutes.

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 Blueberry Pastry

Pasticcini ai Mirtilli

A delightful blueberry pastry, warm out of the oven, drizzled with a sugary vanilla glaze and thoroughly enjoyed. The pastry was so light and the blueberry curd sweetened up the blueberries to make this a perfect dessert.



Pastry Dough
2 teaspoons yeast
1/2 cup milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg beaten
1/4 teaspoon salt
2 1/2 cups flour
1/4 cup butter, softened
1 egg white


Heat milk until 105 degrees, in an electric mixer or food processor, dissolve yeast in the warm milk until foamy, about 10 minutes. Add 2 cups flour,1/4 cup butter, salt, sugar, and egg mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if needed, the dough should form a ball. Turn it out on a floured board and knead until smooth,about 5 minutes. Lightly oil a large bowl, place dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in size about 1 hour. Roll out dough to about 1/4 inch thick gently spread 1/4 cup softened butter all over. Roll up dough and cut 1/2 inch discs place on a baking sheet lined with parchment paper. Cover with a towel and let rise another 45 minutes. Brush on egg whites, and with your finger form a circle. Place a few blueberries in center and 1/2 teaspoon of the blueberry curd. Bake at 375 degrees for 15 minutes or until golden brown. When cooled drizzle glaze on top.



Blueberry Curd
1/2 cup blueberries
1/4 cup butter, chopped
1 1/4 cup powdered sugar
2 tablespoons corn starch
3 eggs, beaten


In a small pot heat blueberries and 1 tablespoon of water simmer for 10 minutes. Remove from heat strain into a double boiler, add butter and sugar, stir till melted. Be sure the water does not boil. Strain in the eggs using a spoon to push the egg through. This mixture needs to cook for 35-40 minutes. It will thicken a bit, stir occasionally and more towards the end. Strain and put in jars and refrigerate. Makes about 1 cup.


Filling
1/2 cup blueberries


Glaze
1 cup powdered sugar
4 tablespoons milk
1/2 teaspoon vanilla


Mix all ingredients together, drizzle over pastry.

Chef Chuck's Baked Macaroni and Ragù

Maccheroni al Ragù al Forno


Layers of flavors, a flaky pastry, with a velvety ragu sauteed with beef, onions and mushrooms, then a layer of macaroni with a combination of cheeses and spinach. A dish like this takes time to prepare, then bake but is so rewarding.


Filling
1 tablespoon butter
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
salt and pepper
1 pound organic ground beef
8 ounces mushrooms, thinly sliced
2 tablespoons Marsala wine
1/4 cup white wine
2 tablespoons tomato paste
1 cup organic chicken broth
2 tablespoons fresh parsley, chopped
1/3 cup parmigiana cheese, grated
1 egg
about 1/2 cup fresh spinach leaves


Dough
2 1/3 cups flour
2 teaspoons sugar
3 1/2 ounces butter, cubed
1 egg
4-5 tablespoons cold water


Macaroni
6 ounces elbows or ziti
1/2 cup whole milk ricotta
1/2 cup parmigiana cheese, grated
1 cup mozzarella, grated
2 tablespoons milk
1 egg, beaten
salt and pepper


1 egg white for brushing


In a large pot heat butter and olive oil saute onions and garlic for 5 minutes. Add beef, salt and pepper and brown, then add mushrooms, Marsala and white wine. Stir in tomato paste cook for a few minutes. Pour in chicken broth and parsley let simmer for 30 minutes. Remove from heat and mix together the parmigiana and egg and pour in, stir till all incorporated.
Prepare pastry in a mixer, food processor or by hand by blending together flour, sugar and salt. Cut butter in small chunks add to mixer, then egg and water. Check consistency of the dough if it holds together that's ready, if too dry add a little more water. Transfer to a floured board knead to form a ball. Wrap in plastic wrap and place in refrigerator.
In a medium pot heat water, add salt and cook pasta till al dente. In a bowl mix ricotta, parmigiana, mozzarella, milk, egg, salt and pepper. Add cooked pasta to this cheese mixture, set aside. Preheat oven to 350 degrees. Start assembly, divide dough into two balls one larger then the other. Roll out the larger piece to fit baking dish I used an 8 x 10 pan. Butter the baking pan fit dough in put half the beef in, then top with pasta mixture. Lay spinach leaves on top and repeat layer, with beef then pasta. Brush rim with egg whites place top layer of dough on and seal with fork, brush with egg whites and make a small opening on top. Bake for 50 minutes or till golden brown, place a baking sheet underneath to catch any drips. Let rest 10-15 minutes before cutting, serves 6.

Chef Chuck's Lemon Almond Sweet Pastry

Bensone alla Mandorla


A sweet pastry with crushed almonds gently rolled within the soft dough and a hint of fresh lemon is a wonderful dessert. The vanilla lemony icing enhances this pastry and adds a finishing touch to this sweet delight. Tasty anytime of the day with a cup of tea or coffee. Warm out of the oven and the melting icing dripping down I can hardly wait to taste.


Dough
2 teaspoons yeast
1/2 cup milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg beaten
1/4 teaspoon salt
2 1/2 cups flour
zest of 1 lemon


Filling
1/4 cup butter softened
1/4 cup brown sugar
1 1/2 cups almonds chopped
1 tablespoon cinnamon
pinch of salt


Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
1 tablespoon fresh lemon juice
1 egg white for brushing


Heat milk until 105 degrees, in an electric mixer dissolve yeast in the warm milk until foamy, about 10 minutes. Add 2 cups flour, butter, salt, sugar, egg, and lemon zest, mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if needed, the dough should form a ball. Turn it out on a floured board and knead until smooth,about 5 minutes. Lightly oil a large bowl, place dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in size about 1 hour. Turn out dough onto a floured surface roll out to 12x18 inches. Spread the butter all over. In a small bowl mix the cinnamon, sugar, salt and almonds. Spread mixture over buttered dough, roll up gently and place the seam down. Place on a parchment lined baking pan. Using a sharp knife or scissors make cuts every inch cutting only three quarters of the way through. Cover the roll with plastic wrap and let rise in a warm place for 45 minutes. Brush egg whites on dough. Bake at 375 degrees 20 to 35 minutes, till golden brown. Let cool on rack, when cooled drizzle icing all over the ring.

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.