"Recipes from the Chef's Kitchen"

Show 399

ATI Culinary School
7777 Leesburg Pike
Falls Church, VA
708 821-8570

Culinary Instructor Glenn Walden

Phyllo Purse 2
(serves 4)

Ingredients:
1)  2 ounces red bell pepper finely diced
2)  2 ounces green bell pepper finely diced
3)  2 ounces yellow bell pepper finely diced
4)  1 tbs. butter
5)  1 tsp. fresh parsley finely chopped
6)  4 ounces Bucheron cheese
7)  2 sheets phyllo dough
8)  vegetable spray as needed
9)  1 ounce dried bread crumbs
10) 4 ounces mixed salad greens

Preparation:
1) Reserve 2 tablespoons of the pepper mixture.
2) Gently saute the remaining peppers with butter.
3) Cool then add to cheese and parsley.
4) Lay one sheet of phyllo dough on to the table spray with
     vegetable spray.
5) Sprinkle with dried bread crumbs and repeat a tablespoon of
     the cheese mixture in the center of each.
6) Bring together into a purse shape.
7) Bake in a 350 degree oven for 8 minutes or until golden brown.
8) Serve with Pear coulis and mixed salad with Raspberry Vinaigrette.
9) Garnish with the reserved peppers.

 Raspberry Vinaigrette 3
(serves 4)

Ingredients:
1) 1/3 cup salad oil
2) 1 3/4 tbs. raspberry vinegar
3) 1/2 tsp. minced garlic
4) 1 tsp. basil leaves, freshly chopped
5) 1/2 tsp. salt
6) 1/2 tsp. sugar

Preparation:
1) Add vinegar, basil, salt, garlic and sugar together and mix well.
2) Slowly add oil while stiring with a wire whip.
 

Pear Coulis
(serves 4)
Ingredients:
1) 2 pears - peeled, cored, and diced
2) 1/2 cup water
3) 1 tbs. lemon juice, freshly squeezed
4) 2 tbs. sugar
5) 1 tbs. light corn syrup

Preparation:
1) Bring the pears, water, lemon juice, sugar, and corn syrup to a
     boil in a sauce pan.
2) Cover sauce pan and simmer until the pears are tender, about
     10-15 minutes.
3) Place the cooked pear mixture in a food processor and puree
     until smooth.
4) Strain the sauce.

Herb Roasted Rack of Lamb
(serves 4)
Ingredients:
1) 4 each lamb racks (10-12 ounces)
2) 2 tbs. seasoned salt
3) 1/4 cup olive oil
4) 1/4 cup dijon mustard
5) 1/4 cup seasoned bread crumbs
 

Preparation:
1) Season lamb racks with the salt.
2) Sear the racks in a hot saute pan with olive oil.
3) Place on a sheet pan.
4) Spread mustard on the meat, then coat with seasoned bread crumbs.
5) Place pan in a 375 degree oven, and roast for 15 minutes.
6) Remove lamb from oven and let rest for 15 minutes.
7) Serve with crispy polenta and baby asparagus and cherry tomato saute.
 

Polenta 2
(serves 4)
Ingredients:
1) 2 ounces butter
2) 2 tbs. minced shallot
3) 1 tbs. minced garlic
4) 1 tsp. salt
5) 2 cups cold water
6) 1 cup cornmeal
7) 1/4 cup parmesan cheese

Preparation:
1)  Heat a sauce pot.
2)  Add butter and sweat shallots and garlic.
3)  Add chicken stock, salt, and cornmeal.
4)  Stir with wire whip over high heat until mixture is thick and pulls
      away from the sides of the pot (not grainy texture).
5)  Remove from heat.
6)  Add parmesan cheese and stir to incorporate.
7)  Pour polenta onto a small sheet tray and spred three-quarters inch thick.
8)  Cool polenta in refrigerator until firm.
9)  Cut into desired shape (crescents, diamonds).
10)Pan fry in butter until golden brown on both sides.
 

Baby Asparagus and Cherry Tomato Sauce (serves 4)

Ingredients:
1) 1/2 tbs. olive oil
2) 1 tbs. minced shallot
3) 1 lb. baby asparagus - blanced
4) 1 pinch cherry tomatoes

Preparation:
1) Heat a saute pan.
2) Add olive oil and shallots.
3) Sweat until shallots are transluscent.
4) Add blanched asparagus and cherry tomatoes.
5) Toss to heat evenly.
 

Asti Fresh Fruit Bowl
(serves 4)
Ingredients:
1) 1/4 each honeydew melon - peeled and seeded
2) 1/4 each pineapple - peeled and cored
3) 1 each mango
4) 1 each papaya
5) 1/2 pint strawberries
6) 1/2 pint blueberries
7) 1/4 cup sugar
8) 2 cups Asti Spumanti

Preparation:
1) Place the prepared fruit in a large serving dish.
2) Sprinkle with sugar, add the wine.
3) Toss gently to incorporate.
4) Serve in chilled bowls for service.

Good Eating!!!