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.

Chef Chuck's Almond Biscotti

Biscotti di Mandorla

Let's get dunking! The almond biscotti are one of my favorite cookies. I have posted my chocolate biscotti in the past and they are both off the charts! We bake the biscotti a shorter time than usual, so that they are not so hard, but still dunkable!

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet chocolate


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack. Melt chocolate and drizzle on cookies.

Chef Chuck's Ricotta Salata Pasta

Pasta con Ricotta Salata

Lanterne pasta has deep ridges and a semi curl, great to capture the sauce. The secret to this dish is the ricotta salata cheese it is imported from Italy, so it's made with sheep's milk. The ricotta salata has a unique taste, nutty, milky and sweet. It cooks well and grates to perfection. I have always been a very fungi friendly kind of guy! I use garlic just to infuse the olive oil and then discard it. A simple and quick dish ready in 20 minutes.


Ricotta Salata Pasta
1/2 pound lanterne pasta
3 tablespoons olive oil
3 garlic cloves, cut in half and crushed
8 ounces baby bella mushrooms, sliced
3 shallots, minced
1/3 cup fresh peas
1/2 cup ricotta salata cheese, crumbled
2 tablespoons heavy cream
1 cup vegetable broth
salt and pepper to taste


Boil a large pot of salted water for the pasta, cook al dente.
In a large fry pan, heat olive oil and add garlic for one minute and then remove and discard. Brown mushrooms for 3 minutes, then add shallots for about 30 seconds. Pour in broth, heavy cream, crumbled cheese, peas, salt and pepper, stir and simmer a few minutes. Add pasta to mushroom mixture and stir, grate cheese on top.

Chef Chuck's Muffaletta

Muffaletta

The muffaletta, is an Italian sandwich, originating in New Orleans in 1906, by a Sicilian immigrant. It is a medley of ham, salami, mortadella, provolone and the olive spread. A Mediterrean olive spread is what the muffaletta is all about. The olive spread can also be served as an appetizer with focaccia, crackers or vegetables. This is a substantial sandwich for any large gathering.


Muffaletta
1 round crusty Italian bread
1/4 pound ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound provolone, thinly sliced
roasted red bell peppers
slices of onion
1 cup olive spread


Caviale di olive


1/2 cup black olives
1/2 cup green olives, pimento stuffed
1/2 cup capers, drained
1 tablespoon garlic, crushed
1/4 cup organic tomatoes
1/2 cup fresh parsley, chopped
1/4 cup olive oil


In food processor combine all ingredients, slowly drizzle olive oil in.


Cut bread in half, layer meats, cheese, peppers, and onions on one half. Spread olive mixture on top half of bread put together, cut carefully.
This recipe is for half of an 8 inch round loaf of bread.
Serves 2 very hungry people.

Chef Chuck's Italian Crab Cakes

Torta di granchio

Tonight I was in the mood for, long awaited crab cakes. I used a jar of lump crab meat this time but you also can crack your own. These wonderful flavored cakes have a great taste of the salty waters of the Pacific ocean. This is a treat do to the fact that I am packed in the foothills of the Rockies! The veggies and the lemon zest give the crab meat a fresh taste!


Crab Cakes
1 pound crab meat
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 onion, finely chopped
1 egg
zest of 1/2 a lemon
2 tablespoons Italian bread crumbs
1 tablespoon Italian flat leaf parsley, chopped
salt and pepper to taste
2 tablespoons extra virgin olive oil


In a frying pan heat 2 tablespoons olive oil and saute celery, onion, and peppers for 3 minutes. Set aside to cool.
In a large bowl combine cooled veggie's and crab meat with one egg. Lightly toss with Iemon zest, breadcrumbs, Italian flat leaf parsley, salt and pepper.
Pack tightly and form a desired shape. Store in refrigerator for a short while to help hold together.
Place patties in lightly oiled pan and simmer both sides to golden brown, approximately 3 minutes per side.
Serve with lemon wedges, makes 8 cakes.

Chef Chuck's Cous Cous di Pesce

Cous Cous di Pesce

Fresh seafood and cous cous is a delicious meal. You can use any variety of seafood you like but you need some shell fish to add to all the flavors. Cous cous should always be steamed never boiled. Patience is needed to make the cous cous light and fluffy.


Seafood Cous Cous
2 tablespoons extra virgin olive oil
1 carrot, diced
1 celery, diced
1/2 onion, diced
2 garlic cloves, minced
3 ounces diced tomatoes
12 cherry tomatoes, halved
2 cups vegetable broth or fish broth
1/2 pound swordfish, cubed
8 mussels
8 clams
12 shrimp
salt and pepper
1 tablespoon fresh parsley, chopped


In a couscoussier, heat olive oil and saute carrots, celery and onions for about 3 minutes. Add garlic and tomatoes, stir. Add broth, fish, salt and pepper and gently simmer for 20 minutes. The cous cous steams above the seafood. Add parsley to finished dish.

Cous Cous


2 cups cous cous
2 cups water
2 tablespoons olive oil
1/4 teaspoon salt


Place cous cous in a large bowl, coat with olive oil. Using your hands or a wooden spoon sprinkle alittle water at a time and continue stirring till all water is absorbed. Steam for 20 minutes over seafood.

Chef Chuck's Filet Mignon with Gorgonzola Gravy

Bistecca al Gorgonzola


Steak for dinner once in a while is always a treat and a very hearty choice. Along with my Gorgonzola gravy and fresh broccoli it's a complete meal. My blend of sharp Gorgonzola and the dry Chianti seem to have made friends quickly!! The fresh sage gave the dish a down to earth taste. All together this is one tender melt in your mouth steak.


Filet Mignon
2 filet mignon steaks 1 1/2" thick
1 teaspoon olive oil
1 teaspoon butter
1 cup beef broth
1/2 cup Chianti wine
2 tablespoons heavy cream
2 tablespoons Gorgonzola, crumbled
1 tablespoon fresh sage, chopped
1 teaspoon flour


Steaks should be at room temperature atleast half an hour. Salt and pepper both sides. In a large heavy pan, get it searing hot add olive oil and butter and place steaks in pan. Do not move, cooking 6 minutes each side or 150 internal temperature for medium rare. Remove steaks to a cutting board cover and allow to rest 10 - 15 minutes. Meanwhile, carefully add broth to pan then wine and stir. Add heavy cream, cheese and flour, reduce two thirds in volume then stir in chopped sage, strain and serve.


Buon Appetito!