Chef Chuck's Summer Chicken Salad

Estate Insalata di Pollo


A wonderful summer chicken salad with organic chicken breasts, fresh garden vegetables, a sweet and savoy dressing and Gorgonzola cheese. The chicken is delicate and juicy, and the red and yellow peppers are so sweet they add bright colors to this salad.

Summer Chicken Salad
2 chicken breasts, cooked
1/2 cup olive oil
salt and pepper


1 zucchini, chopped
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 red onion, sliced
1/2 cup black olives, halved


juice of 1 lemon
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon honey
salt and pepper


4 ounces Gorgonzola cheese, crumbled


Wash and pat dry chicken, salt and pepper both sides. In a small frying pan heat olive oil and cook chicken, till internal temperature is 160 degrees, cool and cut in slices. In a large bowl combine the zucchini, red bell pepper, yellow bell pepper, tomatoes, onions, and olives, add cooked chicken. In a small separate bowl combine lemon, red wine vinegar, olive oil, honey, salt and pepper whisk together and pour over salad. Toss and marinate in refrigerator for half an hour. Sprinkle cheese on top and serve.

Serves 4

Chef Chuck's Zucchini Soup

Zuppa di Zucchine

This zucchini soup has a creamy texture, and is full of flavor and nutrients. With all the zucchini so plentiful in the gardens, I thought I would share this soup recipe.

Zucchini Soup

1 tablespoon butter
2 tablespoons olive oil
2 pounds zucchini
1 onion, diced
1 teaspoon dried oregano
2 3/4 cups vegetable broth,
or chicken
4 ounces Gorgonzola cheese
1 cup light cream
salt and pepper to taste


Heat oil and butter in a large pot, add onions and saute for 5 minutes. Trim ends off zucchini, leave skins on and slice thin. Add zucchini, oregano, salt and pepper simmer for 10 minutes, stirring occasionally. Pour in stock and bring to a boil, lower heat, half cover pot and simmer for about 30 minutes. Stir in cheese, carefully pour in blender and mix until smooth. Pour back in pot add cream and cook for 2-3 more minutes.

Chef Chuck's Fried Zucchini Flowers

Fiori di Zucca


Fried zucchini flowers are best when picked early in the morning so we always have them for breakfast. A delicate delight that we look forward to every season. Filled with 3 cheeses, this recipe has a creamy inside and a light crunch on the outside.


Fried Zucchini Flowers
6 zucchini flowers
1/2 cup ricotta cheese
3 tablespoons mozzarella, shredded
2 tablespoons parmigiano, grated
salt and pepper to taste
1 egg
1 teaspoon milk
1 tablespoon flour
olive oil for frying


Pick zucchini flowers early in the morning when they are partially open. Carefully remove stamen, inner part, wash and pat dry. Combine ricotta, mozzarella, parmigiano, salt and pepper. In a flat bowl mix egg, milk and flour beat with a fork till smooth. Put cheese in a pastry bag or plastic bag and snip a corner, fill flowers, gently squezze cheese to fill flower. Dip in egg then fry in a small frying pan with olive oil. I fry 2 at a time then place on paper towels and salt. Serve hot.

Chef Chuck's Stuffed Eggs

Uova Farcite


Stuffed eggs is a sign of the summer season served over a bed of lettuce, with sliced garden tomatoes on the side. These eggs are filled with a creamy mixture of yolks, mayo, parsley, paprika, salt and pepper. Topped off with a caper or two gives a tang of saltiness to these stuffed eggs.


Stuffed Eggs
8 eggs, boiled and peeled
3-4 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoons fresh parsley, finely chopped
1/4 teaspoon paprika
salt and pepper to taste
capers
lettuce
tomatoes, sliced


In a medium size pot, place 8 eggs, fill with water just till eggs are covered. Salt and boil the water then turn heat off, put lid on and wait 15 minutes. Drain and run cold water over eggs to cool, peel and cut in half. Put yolks in a bowl and mix together the mayo, mustard, parsley, paprika, salt and pepper. Fill yolk mixture in a pastry bag or a small plastic bag cut a small hole in one corner and pipe in yolk. Place a caper or two on each egg, sprinkle paprika and pepper on top.

Chef Chuck's Lobster Risotto

Risotto Aragosta


Lobster risotto is creamy and full of flavors including the flavors from the sea, the succlent lobster, makes this rice dish a perfect meal. Cooking risotto slow and easy is an enjoyable way to relax and then we get to savor every fork full.


Lobster Risotto
2 lobster tails, cooked
2 cups arborio rice
3 shallots, diced
3 tablespoons olive oil
4 cups lobster water
2 tablespoons butter
2 tablespoons fresh parsley, chopped
salt and pepper to taste


Cook lobsters in 4 cups of well salted boiling water for 3 minutes, remove and place in a bowl with ice water, set aside, save water. In a large frying pan heat olive oil and saute onions for about 3 minutes. Add rice and coat with oil, toast for 2 minutes. Slowly add about a 1/2 cup of lobster water at a time, stirring often, when liquid is absorbed add more broth. Continue adding broth till all 4 cups are used this takes about 20 minutes. Remove lobster from shell and cut in small chunks. Add lobster back in rice dish along with the butter, parsley, salt, and pepper, and cook on low for 2 or 3 more minutes. Drizzle olive oil over risotto and serve.

Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Black and White Ricotta Torta

Bianco e Nero, Torta di Ricotta

This black and white ricotta torta, is an Italian classic dessert with a twist, I incorporated a touch of vanilla chocolate. Simply delicious with the walnut crust and the sweet smooth chocolaty goodness.

Crust
1 1/2 cups flour
2 tablespoons cornmeal
pinch of salt
3/4 cup walnuts, toasted
1/4 cup sugar
8 tablespoons butter, melted
2 tablespoons water


Toast walnuts in a small frying pan for a few minutes. In a food processor combine flour, cornmeal, salt, walnuts and sugar till well blended. Slowly add butter, if needed add 1-2 tablespoons cold water to bring dough together. Form in an 11 inch torta pan and refrigerate for 30 minutes. Bake at 350 degrees with foil and beans on dough for 30 minutes, remove beans and foil and bake an additional 10 minutes.


Filling

1/2 cup water
3/4 cup sugar
1 cup semi-sweet chocolate
1/3 cup white chocolate
3/4 cup ricotta
3 ounces cream cheese, softened
1 egg
4 egg yolks


In a small sauce pan heat water and dissolve sugar, bring to a boil, cool. In a double boiler slowly melt both chocolates separately. In a food processor combine ricotta and cream cheese till smooth. Add eggs one at a time, slowly stream in chocolate, then the sugar water. Save white chocolate. Pour chocolate mixture in torta pan then pour in white chocolate in a swirl. Bake at 350 for 30 minutes. Cool and refrigerate.