Chef Chuck's Turkey Pot Pie

Torta Di Tacchino

A savory recipe for Thanksgiving Day leftovers, turkey pot pie with homemade flaky crust.
I cubed white and dark turkey, sauteed vegetables, and stirred in gravy, broth and even sour cream.  A perfect and comforting dish for after the holiday.

Turkey Pot Pie
 
3 cups turkey, cubed
3 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
3 small potatoes, diced
1/4 cup corn, cooked
1/2 cup mushrooms, chopped
1/4 cup sour cream
1/4 cup gravy
3/4 cup chicken broth, warm
1 tablespoon flour
1 teaspoon rosemary, chopped
salt and pepper

Crust

3 cups flour 
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter, cubed
8-10 tablespoons ice water
1 egg white

In a large frying pan heat olive oil and butter add carrots, celery, onions, potatoes, salt and pepper  saute for about 5 minutes.  Add mushrooms and corn and cook for another minute or two.  Add in turkey, and broth heat till boiling then stir in sour cream and gravy.  Add 1 tablespoon of flour to thicken the gravy, season with rosemary, salt and pepper.  Cover and cook on low for a few minutes.
Using a food processor combine flour, salt and baking powder combine add cubed butter
a little at a time.  Then add ice water till a ball forms.  Kneed on floured board and wrap
with plastic wrap. Butter your baking dish, cut off a small section of dough and roll out to fit bottom of dish.  I filled 6 individual dishes then put on a top.  Cut slits to allow steam to come out,  brush with egg whites.  Bake at 375 degrees for 35-40 minutes, crust should be golden.
Ricette by Chef Chuck's Cucina

Spicy Shrimp Soup

Gamberi Zuppa Piccante

A shrimp soup with a touch of heat from the red hot pepper flakes added.  I started with browning some bacon, adding lots of vegetables, beans and a hearty broth. This soup is quick and simple and very satisfying. Depending on how spicy you want the soup you can always add more pepper flakes at the table!

Spicy Shrimp Soup

1/2 pound shrimp, peeled and divined

3 strips bacon, cut in small pieces

3 carrots, cut small

3 celery stalks, chopped

3 garlic cloves, minced

6 scallions, chopped

2 tablespoons tomato paste

1/2 can cannellini beans

4 cups vegetable broth

1 tablespoon red wine vinegar

2 tablespoons olive oil

salt and pepper

1 teaspoon red hot pepper flakes

1 tablespoon fresh parsley, chopped

In a large pot heat olive oil and brown bacon then add carrots, celery, garlic and scallions.  Salt and pepper the vegetables and simmer for a few minutes stirring occasionally.  Add tomato paste and brown for a few more minutes.  Pour in hot broth, vinegar, and beans cover and simmer for 30 minutes.  Add in shrimp and cook with lid on an additional 10 minutes.  Serve with chopped scallions, pepper flakes and a drizzle of olive oil.

Ricette by Chef Chuck's Cucina

Chef Chuck's Stuffed Peppers

Peperoni Ripieni

    A satisfying and comforting meal on a fall evening, stuffed peppers.  I purchased
these bell peppers locally at a farm stand, so they were just picked.  I made a mixture of seasoned beef, rice and tomato sauce then I lightly packed the peppers placed the tops on and baked them. 
   

Stuffed Peppers

3 or 4 bell peppers, medium
1 pound ground beef
3 tablespoons olive oil
1 onion, chopped
2 or 3 garlic cloves, minced
1 1/2 cups white rice
1/1/2 cups tomato sauce,
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Wash and slice off tops of peppers, clean out and place peppers and tops in a
 pot large enough to fit your peppers, cover the peppers with water, add salt and bring to boil, for 10-15 minutes. Drain carefully and set aside. You want them to be slightly soft.
 In a large skillet on medium high heat add olive oil and saute onions for about 5 minutes, add beef and brown. Add garlic, parsley, salt, pepper and cheese. Mix in cooked rice and 1 cup of your favorite tomato sauce. Fill and mound peppers place tops on and in a shallow baking dish pour 1/2 cup sauce over peppers. Grate parmigiano on top, cover and bake at 350 degrees for 35 minutes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Chicken Cous Cous

 Cous Cous di Pollo

A heart warming dish to start off the Fall Season, Chicken Cous Cous.  A one pot meal
full of depth and flavor, the chicken was so tender it fell apart.  I cook this recipe in a 
couscoussier where the cous cous cooks above the chicken and allows the flavor to flow through the cous cous.  This also would be wonderful over any kind of pasta.

Chicken Cous Cous

3 strips bacon
4 chicken thighs
1 green bell pepper, cubed
3 carrots, sliced
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups chicken broth
red hot pepper flakes
salt and pepper

2 cups cous cous
2 tablespoons olive oil
2 cups water
pinch of salt

In a large pot or couscoussier  cook bacon remove and set aside.  Wash and pat dry chicken, salt and pepper them, then lightly coat with flour.  Add a little olive oil and brown chicken on both sides remove and set aside.  Cook vegetables for about 5 minutes, stirring occasionally then add tomato paste and let it brown good about another 5 minutes.  It will stick but that's O.K. Add chicken back in along with bacon and slowly pour in broth.  Season with pepper flakes, salt and pepper.  Simmer for 1 hour and 45 minutes.
In a large bowl sprinkle the olive oil over the cous cous and mix with hands or use a wooden spoon.  Then splash the water on the cous cous a little at a time and mix, till all the water is incorporated.  Season with a pinch of salt.  Place in the couscoussier or you can cook it separately in a steamer.
Ricette by Chef Chuck's Cucina

Chef Chucks Chocolate Parmigiano

Cioccolate e Parmigiano

I'm pazzo (crazy) about chocolate and parmigiano cheese, so I thought I would put them together. It's a sweet and savory bite to enjoy for an appetizer or a dessert!

Chocolate Parmigiano

1/2 cup heavy cream
1/2 cup semi-sweet chocolate
parmigiano cheese chunks

Melt chocolate and cream in a double boiler, stir often for a smooth texture.  Cut parmigiano in small chunks and place on a fork, dip cheese into chocolate to coat.  Place on a rack and then into the refrigerator to set.  This takes about an hour.
Ricette by Chef Chuck's Cucina

Chef Chuck's Bruschetta with Grapes and Goat Cheese

Bruschetta con Uva e Formaggio di Capra

A summer appetizer that is pleasing on the palate, toasted bread, creamy goat cheese and a variety of grapes.  I also drizzled olive oil on top and added a sprinkle of fresh thyme. Serve this appetizer with a glass of wine and enjoy your summer day. 

Bruschetta with Grapes and Goat Cheese

Italian bread, sliced 1/2" thick

creamy goat cheese

variety of grapes

olive oil

fresh thyme

Cut bread on an angle, place on a baking sheet, broil for 3-5 minutes till bread is toasty.  Crumble cheese on bread then cut grapes in half and place on top of cheese.  Broil for an additional minute or two till the cheese begins to melt.  Drizzle olive oil on bruschetta and a little fresh picked thyme.

Ricette by Chef Chuck's Cucina

Chef Chuck's Cannellini Bean Cream

Crema di Fagioli Cannellini

This recipe is a  refreshing and healthy summer appetizer that is easy to assemble.  The texture of the beans are so creamy making it a good pair with the crunch of the homemade croutons.  Using the fresh vegetables and basil from the garden makes this dish the perfect vegetarian appetizer.

Cannellini Bean Cream

2 cans cannellini beans

1 zucchini, sliced

1 carrot, sliced thin

1/2 yellow bell pepper, sliced thin

1 cup cherry tomatoes, cut in half

1/2 red onion, sliced thin

chives, chopped

basil leaves, chopped

bread for croutons

olive oil

salt and pepper

In a food processor or blender process beans with salt and pepper till smooth.  Cut bread into small cubes and saute in olive oil, season with salt and pepper.  Saute in olive oil zucchini, carrots, pepper and onions for a few minutes.  Add in tomatoes along with salt and pepper.  Add bean cream to serving dish top with vegetables, basil, chives and croutons.  Drizzle with olive oil and serve.

Ricette by Chef Chuck's Cucina