Team Building & Private Classes
A Sample Menu with Recipes:
Taste of Tuscany
Artichoke Torte with Roasted Tomato Vinaigrette
Grilled Asparagus with Hazelnuts and Lemon
Herb-Brined Pork Tenderloin with Sage and Walnut Pesto
Apple Crostata with Vanilla-Clove Whipped Cream
3 c artichoke hearts, well drained, most important step*
1 T thyme
¾ c mayonnaise
¾ c grated parmesan
1 c panko bread crumbs
1 T fresh minced garlic
Fresh cracked black pepper as needed
Combine all ingredients in a mixing bowl. When fully combined the mixture should be able to be squeezed and formed, almost like clay. Divide between six 4-oz ramekins. Pack them well! Bake at 350 degrees for 20-30 minutes or until it starts to brown. Enjoy warm or cold!
3 roma tomatoes, cut in half, tossed in oil, salt and pepper, roasted at 200 degree for 6 hours, then finished at 450 degrees for 5 minutes.
3 cloves roasted garlic
1 oz sherry vinegar
½ t sugar
3 oz olive oil
1 t Dijon mustard
Salt and pepper to taste
In a small blender or food processor combine the roasted tomatoes, garlic, mustard, vinegar, sugar, salt and pepper. Strain mixture through a fine sieve into a medium mixing bowl. Whisking vigorously, slowly incorporate the oil into the tomato base to create an emulsification. Taste for salt and pepper. Vinaigrette can be made up to five days in advance.
By blanching the asparagus you can wait until the very last minute to heat the asparagus. By doing this your vegetables will be able to embrace the flavors of your citrus and nut butter just before service.
1 lb asparagus, blanched
Oil, salt and pepper as needed for grilling
1 orange, zest and juice
½ c toasted hazelnuts, crushed
1 T olive oil
2 T butter
In a small saucepan over medium heat, melt the butter with the olive oil. Add the hazelnuts and toast in the butter until you achieve a nice nutty aroma. Remove from the heat and add the orange zest and juice. Hold warm.
Preheat a grill over high heat. Put the asparagus on a sheet pan, drizzle it with oil, salt and pepper. Roll the spears back and forth on the pan until they are well coated in oil. Lay the spears on the grill, leave them on just long enough to mark them. Arrange them on a platter and finish with the hazelnut butter.
1 ½ lb pork tenderloin, brined for four hours
4 c water
2 oz kosher salt
1 T honey
2 bay leaves
3 garlic cloves, crushed
12 black peppercorns
3 stems rosemary
3 stems thyme
Zest of 1 lemon
Bring all ingredients to a boil. Allow to cool completely. Strain off aromatics. Brine can be kept in the fridge for up to a month.
½ c White Wine
½ c chicken stock
1 tsp thyme
2 T Butter (Optional)
Preheat an oven to 400
Remove pork from brine, rinse lightly under cool water, then pat dry with paper towels. Bring a medium sauté pan to temperature over medium high heat. Once it is warm, add just enough vegetable oil to coat the bottom of the pan. Add the tenderloin and sear it on one side. Turn the tenderloin carefully and continue to brown on all sides. Transfer the whole pan to the oven and cook until tenderloin has an internal temperature of 135.
Remove pan from oven. Remove tenderloin from pan and allow to rest before slicing. While the pork is resting return the pan to a burner over high heat. Add the wine to the pan scraping to release the cooked bits from the bottom of the pan. Reduce the wine by half then add the stock, Reduce by half again, then add the thyme and butter. Remove the pan from the heat as you whip in the butter. Pour the pan sauce through a fine sieve into a small bowl. Use this to pour over the pork after it has been sliced.
1 recipe flaky pie dough
Yield: 1 (9- or 10-inch) pie or tart crust
1 ¼ cup all-purpose flour
¼ t kosher salt
4 oz unsalted butter, cold, cut into 1/2-inch cubes
1/3 to 1/2 cup ice water
7 pink lady apples, peeled and sliced thinly
¼ c light brown sugar
¼ c ap flour
¼ t each cinnamon, clove, nutmeg
1 lemon, zest and juice
2 T water
For the pie or tart crust:
Place flour, butter and salt in a food processor and pulse until you form a pea-sized meal. Transfer to a mixing bowl. Add water and mix quickly avoiding building up friction and heat. Mix until just combined. Form dough into a flat disk, wrap and chill for half an hour in the fridge before using.
For the filling:
Combine all ingredients for filling in a large bowl. On a lightly floured surface turn out the dough and roll into a circle about ¼ inch thick. Transfer to a lined sheet pan. Mound the apple filling into the middle of your dough circle leaving about an inch and a half around the outside edge. Fold the edges in towards the middle of the Crostata, shingling the folds as you work your way around.
Return the Crostata to the fridge for 15 minutes before baking. Before baking, brush the crust with egg wash. Crostata will bake at 350 for 25-30 minutes.