Cooking Class Recipes: Recipe for Romance

16 portobello caps, cleaned and scraped
4 heads radicchio pulled into cups
6 heads of Belgian endive pulled into leaves
4 roasted red peppers julienned
1 large red onion julienned
1 cup basil chiffonade
Mixed greens

RED WINE VINAIGRETTE
1 cup red wine vinegar
2 shallots
2 cloves garlic
1 tbsp Dijon mustard
1 ½ cups olive oil
salt & pepper

Place portobello on a sprayed sheet tray and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees for 10 min. Let cool at room temp.

To make the vinaigrette, add all ingredients in a metal bowl except the oil. Drizzle oil in slowly while whisking until emulsified.

To plate salad, take two radicchio cups and line them together in the center of the plate. Place three to five endive leaves around the radicchio cup to look like a flower. Place the greens in the cup lay some red peppers, onion and basil on top, drizzle with the vinaigrette.

Yield: 16

4 lbs pork belly, scored skin
3 cups polenta
6 cups chicken stock
1 cup heavy cream
1 cup Manchego cheese
Salt & Pepper

In a heavy bottom pan combine the polenta with the stock, whisk until smooth over medium heat for about 10-15 min. When fluffy and smooth add the cream, cheese and salt & pepper until incorporated. In a saute pan over medium high heat, add oil and place the seasoned pork belly in the pan, skin side down. Sear until golden brown, turning on all sides to sear until the skin is crisp. Put polenta on the plate place the pork belly on top and drizzle with the maple bourbon glaze.

MAPLE BOURBON GLAZE
1 cup maple syrup
2 cups bourbon
½ cup brown sugar
¼ cup apple cider vinegar
1 tbsp smoked paprika

Add all ingredients to a saucepan and bring to a boil. Turn down to medium low heat and simmer for 15-20 min until a syrupy consistency.

Yield: 16

4 lbs salmon, trimmed and portioned into 4oz pieces
1 lb baby spinach
6 garlic cloves minced
1 shallot minced
5 cups wild mushrooms
16 (6”x6”) puff pastry sheets
Salt & Pepper
½ cup olive oil

Using a saute pan, add oil over medium high heat. When oil is hot, salt and pepper the salmon and sear in the oil until caramelized and crispy. Set the salmon to the side on a sheet tray. In a saute pan over medium high heat, put in olive oil and add the spinach in batches with garlic and the salt and pepper. Saute until wilted. Pull from the pan and set aside in a bowl. Wipe the pan, put back on the heat and add more olive oil. Add the mushrooms, shallots and garlic in the pan and saute until liquid is evaporated. Set aside mushrooms in a bowl. Layout the puff pastry sheets place a small amount of spinach on the puff pastry, then add a small amount of the mushrooms and finally add the salmon top side down. Start with a corner and start pulling the puff pastry around the fish and sealing it. Brush with egg wash. Place on a sprayed sheet tray and bake at 350 degrees for 20 min. Pull when golden dark brown and let sit for 10 min. Cut in half and serve with the citrus beurre blanc.

CITRUS BURRE BLANC

2 lbs unsalted butter cold cut into cubes
½ bottle chardonnay
1 lemon
1 lime
1 orange
1 shallot
1 cup heavy cream
1 bay leaf

Using a saucepan, add all ingredients except the cream and butter. Over medium low heat reduce by half. Add the heavy cream and let it come to a simmer. Start adding the butter a little at a time until thickened and has a sheen. Pour the sauce through a strainer into a pan, add salt and pepper to taste.

Yield: 16

CREPE BATTER
5 cups all purpose flour
7 ½ cups milk
10 large eggs
10 tbsp melted butter
5 tbsp sugar
5 tbsp vanilla

Place all ingredients in a blender on high speed for 20 seconds until smooth.

RICOTTA FILLING
40 oz ricotta cheese
1 ¼ cups powdered sugar
4 tsp vanilla
¼ cup honey
4 tsp lemon zest
8 tsp heavy cream

Whip all ingredients in a stand mixer until creamy.

MACERATED MIXED BERRIES
2 lbs strawberries quartered
1 lb blueberries
1 lb blackberries
½ cup sugar

Place all ingredients in a bowl and mix. Set aside in the refrigerator.

METHOD
Place a nonstick pan on a burner using medium heat. Pour a little batter in the pan and swirl pan to spread out batter. Cook until brown and flip to brown the other side. Slide out of the pan onto parchment paper. To assemble, place some of the ricotta filling on the crepe and spread leaving room around the edge. Roll crepe and place on a plate. Put a spoon full of macerated berries on top of crepe. Sprinkle with powdered sugar and whip cream.

Yield: 16