"Recipes from the Chef's Kitchen"

Show 910

Culinaria Cooking School
110 Pleasant St. NW
Vienna, Virginia 22180

Website: www.culinariacookingschool.com

Mary Grant - Instructor

 Roasted Pears with Honey, Bay & Yogurt

1)   2 tbs. sliced Almonds
2)   2 Bosc Pears – firm
3)   3 fresh Bay Leaves or 4 large dry Bay Leaves
4)   cup + tbs. Honey – Clover or Wildflower
5)   2 tbs. Butter – unsalted and cut into 4 pieces
6)   2 tbs. Disaronno (Amaretto) for roasting
7)   2 tbs. Disaronno (Ameretto) for finishing (optional)
8)   1 cup Greek Yogurt – plain, fat free

1)   Preheat oven to 375
2)   Place the almonds in a single layer in an ovenproof pan and roast until fragrant
       (about 4 to 6 minutes).
3)   Remove almonds from oven and place in a bowl to cool. Leave oven on.
4)   Wash and dry the pears. Cut the pears in half lengthwise. Remove stems and cut
       into inch slices.
5)   In an oven proof pan with sides, large enough to hold all of the pears in a single layer,
       but not too large, combine cup of honey and bay leaves.
6)   Heat over medium/high heat until begins to simmer.  Then reduce heat to medium and
       continue to simmer for about 3 minutes. Remove from heat and add chunks of butter.
7)   Arrange pear slices in a single layer turning once before putting in the oven.
8)   Cover the pan with lid or aluminum foil and place in oven for 10 minutes.
9)   Gently turn pears over, baste with honey from pan and drizzle Disaronno.
10) Continue to roast, uncovered, for 10 minutes or until a fork easily slips into the center
        of the pears.
11) Remove from oven and let cool to warm or room temperature. Retain honey mixture.
12) In a bowl whisk the yogurt with tablespoon of honey
13) Place each pear on a plate or in a bowl, add a dollop of the yogurt mixture, sprinkle
       with tablespoon of toasted almonds, drizzle with tablespoon of honey mixture
       and tablespoon of Disaronno (if using).
14) Although not part of the dessert, you can add one of the bay leaves for presentation
       purposes (just let your guest know not to eat them).
15) Serve warm or at room temperature.

Mediterranean Shrimp On Crostini
The Mediterranean Shrimp

(Serves 4)
1)   1/4 cup Olive Oil
2)   1/4 to 1/2 tsp. Red Pepper Flakes
3)   3 cloves Garlic - diced small
4)   2 Shallots - diced small
5)   1/4 cup dry White Wine
6)   1 1/2 lbs. large Shrimp - peeled and deveined
7)   1 cup Cherry or Grape Tomatoes - cut in half
8)   Salt and Pepper to taste
9)   2/3 cup Feta Cheese Crumbles
1)   Heat a large saute pan on high heat, add enough oil to coat the bottom of the pan
       and heat until hot.
2)   Add the shrimp in a single layer and sear on each side for about 1 1/2 minutes. 
       Remove from the pan and set aside.
3)   Turn the heat down to medium.  Add the rest of the olive oil.  When heated, add
       the shallots and cook for 2 to 3 minutes until translucent.  Do not brown.
4)   Add the garlic and red pepper and cook for 1 minute.
5)   Add the tomatoes, wine, salt and pepper.  Cook until warm, another minute.
6)   Add the shrimp and feta and simmer for 3 to 4 minutes until feta melts over the
7)   Remove from heat and serve.

The Crostini
(Serves 4)
1)   1/2 Baguette - sliced on an angle
2)   3 tbs. Olive Oil
3)   1 Garlic Clove - peeled and cut in half
1)   Preheat oven to 350 degrees.
2)   Brush each slice with olive oil and place on a sheet pan.
3)   Bake for about 6 to 8 minutes.
4)   Remove from the oven and rub each slice with garlic.
5)   Serve.

 Sauteed Spinach with Shallots & Tomatoes

(Serves 4)
1)   1 1/2 lbs. Baby Spinach - washed and tough stems removed
2)   1 small Shallot - diced
3)   1/2 cup Cherry Tomatoes - cut in half and seeded
4)   1 to 2 tbs. Olive Oil

1)   Heat olive oil in a large skillet over medium heat.
2)   Add the shallots and saute until translucent, about 2 to 3 minutes. Do not brown.
3)   Add the tomatoes and cook another minute.
4)   Add spinach and toss until spinach is wilted.
5)   Remove from heat and serve.

Good Eating!!!