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PLUM GALETTE
Spoodles
TO MAKE THE DOUGH:
3 tbsp. cream cheese
1/3 cup ice-cold water
1 cup all-purpose flour
1/4 cup cornmeal
1 tbsp. sugar
1/4 tsp. salt
1/2 cinnamon stick, coarsely ground in coffee grinder, or 1/2 tsp. ground cinnamon
6 tbsp. cold butter, cut into small pieces
Blend cream cheese and water in a small bowl with a fork and set aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes.
Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.
TO MAKE THE FILLING:
1/2 lb. Italian plums, pitted and quartered
2 tbsp. granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 tbsp. red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.
TO FINISH:
1 tbsp. butter
1 1/2 tsp. granulated sugar
Preheat oven to 350 degrees. Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.
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LINGUINE WITH PROSCIUTTO AND MASCARPONE
Spoodles
1 1/2 cups mascarpone cheese
1 egg yolk
1/2 tsp. ground nutmeg
3 tbsp. olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb. dried linguine pasta
12 tbsp. unsalted butter
3 oz. thin-sliced prosciutto, cut into small strips
12 sage leaves
1 tbsp. parsley, chopped
Combine the mascarpone, egg yolk and nutmeg; set aside. Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside. Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving 1/2 cup of the cooking water, and place pasta in a warm serving bowl. In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown. Add the butter mixture to the pasta with the mascarpone and reserved pasta water. Garnish with the seared tomatoes and the parsley.
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Arugula Salad
Yield: 8 servings.
1/2 pound fresh arugula leaves, cleaned
1/8 pound fresh spinach leaves, cleaned
1/2 cup diced granny Smith apples
1/8 pound gorgonzola, crumbled
1/4 cup toasted walnuts
Warm bacon vinaigrette:
1/4 pound applewood smoked bacon
1/4 cup diced Spanish onion
1/2 cup white vinegar1 tablespoon white wine
1 tablespoon finely chopped pimento
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 cups chicken stock
2 teaspoons cornstarch
1/4 cup cold water
Dash garlic powder
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly-cracked black pepper
1. To make vinaigrette, sauté bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.
2. Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.
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Chocolate-dipped Almond Biscotti
Boardwalk Bakery
3/4 cup unsalted butter,
room temperature
3/4 cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts. Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.
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FETTUCCINI WITH PROSCIUTTO AND PEAS
SPOODLES
Yield: 2 servings.
1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper
1. Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
2. Place a medium-size saute pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and saute for 1 minute or until shallots begin to brown.
3. Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.
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Spicy Vegetable Stew
Spoodles,
1 bunch broccoli rabe, cleaned and blanched
(or 1 bunch broccoli florets)
1/2 lb. small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 tbsp. olive oil
1 small eggplant, diced large
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 tbsp. dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 oz. goat cheese, crumbled or sliced
Prepare vegetables as directed. (To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese. Serves four.
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Potato Wrapped Snapper With Creamy Leeks
Flying Fish Café's
Yield: 4 servings.
4 (6-ounce) skinless red snapper fillets
2 large russet potatoes
2 ounces (1/4 cup) potato starch (see note)
2 bunches leeks, whites only, sliced
1/2 of a bunch of fresh thyme
2 tablespoons butter
4 ounces (1/2 cup) heavy cream
Salt and pepper to taste
1 cup canola oil
4 ounces red-wine reduction (see note)
1. Season fish with salt, pepper. Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain. Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap. Place 4 pieces of potatoes across and 2 pieces up and down on sheets. Sprinkle with starch. Put fish in center. Bring plastic over fish to wrap potato around it.
2. In oven-safe, nonstick pan, heat oil to 300 F. Unwrap fish. Place in pan. When golden, turn. Put pan in 350 F oven. Cook 10 minutes. Drain. Season with salt, pepper. In pan, melt butter with thyme. Add leeks. Cook until soft. Season with salt, pepper. Add cream. Place fish on leeks. Finish with red-wine reduction.
Recipe notes: Potato starch (potato flour) is available in gourmet and Asian stores.
A reduction sauce can be made by heating oven to 500 F. In pot over low heat, cook 2 diced onions, 1 sliced carrot, 1 head of garlic (halved), 1/2 of a leek in 11/2 ounces olive oil. Season with salt. In oven-proof pan, heat 1 ounce of chicken bones in 1 ounce of olive oil. When bones discolor, place pan in oven. Roast until golden. Drain fat. Add 1 bottle of cabernet to vegetables. Cook until reduced in volume by half. Add 1 gallon chicken stock, 1/2 gallon veal stock, roasted bones to vegetables. Bring to simmer. Reduce in volume, skimming often. Simmer 1 hour, 20 minutes. Pour through fine mesh. Return liquid to heat. Cook until reduced to desired consistency. Season with salt, pepper and additional wine to taste. Pass through strainer again.
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Hummus
Spoodles
Yield: 1 1/2 cups servings.
1 1/4 cups garbanzo beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
2 teaspoons extra virgin olive oil
2 teaspoons tahini paste
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Dash cayenne pepper
Dash ground cumin, toasted
1 teaspoon extra-virgin olive oil to drizzle on top of finished dish before serving
1. Place all of the ingredients into a food processor or blender and puree mixture until smooth.
2. Taste mixture and add more seasonings if desired.
3. Served chilled with a drizzle of olive oil on top accompanied with breads and crackers.
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Orecchiette Pasta With Chicken
Yield: 3 to 4 servings.
1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and sauté until thoroughly cooked. Add the garlic and sauté until the garlic starts to brown, Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan
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Banana Napoleon
Flying Fish Cafe, BoardWalk
Yield: 9 servings
5 sheets of phyllo
¾ lb butter, melted
confectioners’ sugar
1. Melt butter. Apply to five (5) phyllo dough layers lightly with a pastry brush.
2. The first three (3) layers only butter. The last two (2) layers butter and lightly coat with sifted confectioners’ sugar. Stack them to make a 5-layer sheet pasted together with the butter and sugar.
3. Cut into squares. This should give you 20 squares (each square approximately 3” x 3”).
4. Place the 20 squares on a half sheet pan turned upside down with a parchment paper liner. Place another liner over the top of the squares and then top with another half sheet pan to press the squares firmly while they bake.
5. Place squares in 350° oven for 10 minutes. Lower oven to 180° and bake for another 10 minutes. Dough should be lightly golden brown in color.
Crème Brûlée
1 qt heavy cream
1 cup sugar
12 each egg yolks
1 each vanilla bean
1. Place mixture in a square baking pan. Place pan inside a larger pan and pour water halfway up pan. Bake at 300° for 30 minutes or until set.
2. Cool for 30 minutes.
3. Cut into nine squares.
Bananas in Caramel Sauce
4 cups sugar
½ lb butter
¾ qt heavy cream
9 each bananas, sliced
1. In a saucepan, bring butter and sugar to a dark amber color over high heat.
2. Add cream slowly. Remove from heat and cool.
3. Warm banana slices in reheated caramel sauce.
Garnish
1/16 oz powdered sugar
½ cup sweetened whipped cream
1/8 oz chocolate shavings
Assembly
1. Place a square of Brûlée on plate. Top with square of phyllo (a square which has been baked into a single crisp made up of five (5) layers of phyllo).
2. In a sauté pan, heat up about ¼ cup of caramel sauce. Place six slices of bananas in the pan and heat up.
3. Place banana mixture on top of phyllo; place a second piece of phyllo on top. Dust with powdered sugar. Add whipped cream and chocolate shaving.
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Nutty Orange and Blue Salad
Flying Fish Café,
Serves 4
Salad
1 head frisée lettuce (curly endive) One can also substitute romaine lettuce.
1 Bosc pear, sliced thin
1 cup Orange- Shallot Vinaigrette (below)
salt and black pepper
4 Tbsp. Maytag blue, Gorgonzola or Stilton cheese, crumbled
16 Honey-Glazed pecans (below)
Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste. Garnish with pecans.
Orange- Shallot Vinaigrette
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 Tbsp. Cider vinegar
4 Tbsp. Olive oil
Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil. Season to taste.
Honey-Glazed Pecans
*6 Tbsp. honey
1 Tbsp. Butter
pinch of cayenne pepper
salt to taste
16 pecans
Boil all of the ingredients (except the pecans) until a soft fluid forms. Pour over pecans in a mixing bowl. Coat well. Bake pecans in a 350 F (180 C) oven for 10 minutes or until crispy. Cool.
