Recipes from FOX 25 Morning News this morning

I had a blast this morning at the Francis Tuttle school of culinary arts. I wanted to post the recipe so that you are able to put them together yourself. Please let me know how they go I would love to hear from you.

Chef Andrew Laughin

Steak
1 each, Ribeye Steak
As needed, Kosher Salt
As needed, Fresh Ground Black Pepper
As needed Oil for grilling

 

 

Maître d’hôtel butter (compound butter)
1 lb. butter, room temperature
2 oz. Chopped parsley
1 ½ tbsp. Lemon juice
As needed, Salt
As needed, Fresh Ground Black Pepper

Chef Anna Banda

Raspberry vinaigrette
1/4 cup raspberry vinegar
2 tbsp. course mustard
3 tbsp. seedless raspberry jam or raspberry sauce
2 tsp. honey
1 shallot minced
Pinch of white pepper
Pinch of salt
2/3 cup olive oil

Mix all ingredients except oil together in a blender. Slowly drizzle in oil. Refrigerate.

Chef Claes Passmark

Chocolate Ganache
4 oz. heavy cream
2 oz. sweet butter
8 oz. semi-sweet chocolate chips

Place the chocolate in a 2 quart mixing bowl. Bring the heavy cream to a boil and then pour over chocolate and mix thoroughly. Add butter and mix evenly. Place the mixture in the refrigerator for 30 minutes to chill. Scoop the ganache with a small scooper (1 Tb) or spoon. Form by rolling in your hand while wearing gloves into a small ball.

Chef Kim Lynch

Honey Glazed Carrots (makes 2 servings)
Ingredients:
3 to 4 XL carrots (1 ½ – 2 in. diameter)
4 tbsp. honey
2 tbsp. clarified butter
½ tsp. fresh dill, chopped
Salt, to taste

Directions:
Slice carrots into ½ in. slices.
Cut with desired cutter.
Cook in salted boiling water until tender. Drain.
In a medium sauté pan, heat clarified butter and honey over a medium high heat. Add carrots and sauté to glaze carrots.
Seasons with chopped dill and salt.
Serve immediately.

Sautéed Potatoes (makes 2 servings)
Ingredients:
3 extra-large potatoes (baked and cooled)
2 tbsp. olive oil
½ tsp. fresh rosemary, chopped fine
Salt to taste
Cooking:
Slice baked potatoes into ½ inch slices
Cut with desired cutter
In a small sauté pan, add olive oil and heat
Add cutouts
Sauté until golden brown on one side
Turn and sauté second side until golden brown
Season with rosemary and salt
Serve warm

Rock forth, Mitch
ISYWILAY

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