Caramelized Bay Scallops Clementines, Capers & Cauliflower Puree

Posted on January 24, 2010

Serves 4 1 head cauliflower, trimmed and cut into florets 6 Tbsp unsalted butter 2 Tbsp olive oil 3 dozen bay scallops, cleaned 1 each lemon juiced 4 each clementine’s, peeled and segmented 4 each kumquats zest, julienne 3 Tbsp … Continue reading →

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Sweet Miso Marinated Chilean Sea Bass

Posted on January 24, 2010

You can substitute black bass, salmon or any fish with a high fat content. Dr. David this one is for you!! Serves 4 1# Sugar 1.25# White Miso 1 cup Sake 1 cup Mirin (4) each 8oz portions of Chilean … Continue reading →

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Sweet Corn Agnolotti with Truffle Butter

Posted on January 5, 2010

Makes 50 or 60 Agnolotti Corn Filling 1 cup heavy cream 4 ears corn in season, grated on a box grater (should make about two cups) 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 teaspoon sugar (depends on … Continue reading →

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Oven Roasted Tomato Soup with Mozzarella Grilled Cheese Sandwich

Posted on February 11, 2009

Perfect on a cold day! TOMATO SOUP 1 # ripe tomato, cut in half ¼ cup extra virgin olive oil 7 each sprigs of fresh thyme 1 each white onion, small diced 4 each garlic cloves To taste kosher salt … Continue reading →

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Shaved Artichokes, Fennel, Fava Beans and Parmigiano-Reggiano Salad

Posted on February 11, 2009

SERVES 4 1 lemon 16 baby artichokes ¼ cup extra virgin olive oil 1 each fennel bulb 1 cup fava beans, shelled, about 1 pound unshelled To taste Sea salt and freshly cracked black pepper A few drops of lemon … Continue reading →

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Borscht Soup

Posted on February 11, 2009

This recipe was giving to me from Chef Emil in the Tiffany restaurant, Located in Saint Petersburg, Russia. 5 cups vegetable broth (low sodium) 2 cups beets, peeled, cut julienne 2 cups shredded cabbage (I use the purple stuff) 2 … Continue reading →

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Linguine and Spicy Clam Sauce

Posted on February 11, 2009

SERVES 4-6 2 pound cherrystone clams, scrub and soak in cold water to clean 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 shallots, minced 4 cloves garlic, minced 2 teaspoons dry red pepper flakes 1 tablespoon fresh thyme … Continue reading →

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Grilled Halibut Sauteed Brussel Sprouts and Pancetta

Posted on February 11, 2009

Serves 4 1 ½ pound Halibut (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper ¼ cup kosher salt 1 pound Brussels sprouts, trimmed, cut in half 2 tablespoons extra virgin … Continue reading →

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Braised Lamb Shoulder “Tuscan Style”

Posted on February 11, 2009

SERVES 8 1 each Lamb shoulder boned, trimmed 2 each Oranges zested 2 each Oranges juiced 5 sprigs fresh Rosemary 5 sprigs fresh Thyme 1 cup extra virgin olive oil 6 each garlic cloves To taste kosher Salt & black … Continue reading →

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Crispy Sweetbreads

Posted on February 11, 2009

Prized by gourmets throughout the world, Sweetbreads are the thymus glands of the Veal, young Beef, Lamb and Pork. You can find them in good butcher or specialty market. SERVES 4 1 lb sweetbreads 2 quarts whole milk 4 stalks … Continue reading →

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