Category: Corporate Recipes

French Onion Tart

  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 Tbsp sugar
  • 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
  • 1/2 cup ice water

Onion Topping

  • 1 cup gruyere cheese, shredded (4 oz)
  • 1 1/2 tsp fresh thyme, minced
  • 2 tsp fresh chives, minced
  • 1 1/4 lbs sweet onions (such as Vidalia), peeled, halved, and very thinly sliced into half moons (keep the moons intact) (about 3 medium onions)
  • 1 Tbsp heavy cream
  • 3 Tbsp unsalted butter, diced
  • 1 tsp kosher salt

Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions. Sprinkle the rolled pastry with the cheese right to the edges. Sprinkle with thyme and chives. Place the onion half-moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream. Dot with the butter and sprinkle with salt.

Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.

Let cool slightly and cut into squares to serve. Serve warm or at room temperature.

 

Potato Au Gratin  Makes 4 servings

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

 

 

 

 

 

 

 

 

 

Ratatouille                    serves 8

1 large (1.25 lb) eggplant, cut into 1/3-inch cubes

Salt

6 tablespoons extra virgin olive oil, plus more for serving

2 medium zucchini (about 1 lb), cut into 1/3-inch cubes

1 medium yellow onion, finely chopped

1 red, orange or yellow bell pepper, cut into 1/4-inch dice

5 large cloves garlic, chopped

5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices

1 tablespoon tomato paste

2 teaspoons fresh chopped thyme, plus more for serving

3/4 teaspoon sugar

1/4 teaspoon crushed red pepper flakes (optional)

3 tablespoons chopped fresh basil

 

 

Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.

 

 

 

Easy Sole Meuniere 2 servings

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 fresh sole fillets, 3 to 4 ounces each

6 tablespoons unsalted butter

1 teaspoon grated lemon zest

6 tablespoons freshly squeezed lemon juice

(3 lemons)

1 tablespoon minced fresh parsley

 

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

 

Sauce for fish

¼ c butter

Juice of 1 lemon

1/4 C flour

1/3 White wine

Salt and pepper to taste

1 Tsp of sugar

 

Put into pan melt butter add remaining ingredients and whisk.

Appetizer-Strkyer

Gorgonzola/Pear on French bread

2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup gorgonzola cheese crumbled

1 loaf french bread-sliced

Cut and cook onion and pear until tender in pan with 1 stick butter. Then add topan ½ tablespoon sugar to caramelize. While onion/pear are cooking. Slice breaddrizzle with olive oil and lightly toast in oven.

When onion/pear mixture is ready scoop on top of toasted bread, add cheese ontop and broil 3 min just too slightly melt cheese.


Vegetable Spring Rolls

1 tablespoons oil

2 teaspoons grated ginger

2 cloves garlic, minced

1/2 carrot, shredded

6 large shiitake mushrooms, sliced thin

5 Water chestnuts for crunch

1 cup finely chopped green cabbage

3 scallions, thinly sliced on the diagonal

2 tablespoons mirin

1 tablespoons soy sauce

Kosher salt and freshly ground black pepper

1/2 cup bean sprouts

1/2 teaspoon toasted sesame oil

For the spring rolls:

Heat a large skillet or wok over medium-high heat. Add theoil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30seconds. Add the mushrooms, water chestnuts and carrots, and cook, stirring.Add scallions, cabbage, mirin, soy sauce, 1/4 teaspoons salt and a few cracks ofblack pepper, and cook, stirring. Remove from the heat, and stir in the sesame oil.Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completelycool, roughly chop the mixture and set aside.Put 1 spring roll wrapper on a work surface with a point facing you (it should be adiamond shape).

Put about 1 tablespoon of the shrimp mixture in the center ofthe wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapperover the filling, rolling tightly to keep the spring rolls firm. Fold the sides of thewrapper over the filling. Brush the top edge of the wrapper with egg. Roll uptightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate orbaking sheet until ready to fry. Repeat with the remaining wrappers and filling.


BRUSCHETTA

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil

Method

Cut the tomatoes in half, remove the seeds and juice from their centers and dice.Why use plum tomatoes instead of regular tomatoes? The skins are much thickerand there are fewer seeds and less juice.

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F topreheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1Tbsp vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper totaste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of eachslice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side up.You will want to toast them in the top rack in your oven, so you may need to dothese in batches depending on the size of your oven. Once the oven has reached450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6minutes, until the bread just begins to turn golden brown.

Spoon mixture on top of bread and drizzle balsamic vinegar. Arrange on a platterand serve


Tequila / Mango Shrimp

Ingredients:

1 Mango chopped

½ Red Onion chopped

½ Jalapeño1 Lime

2 Tbs butter

1 ½ lb Peeled raw shrimp

½ cup tequila

½ cup fresh cilantro

Salt & pepper to taste

1 box Philo dough

Directions

Melt butter in a large skillet over medium heat. Sauté garlic until light brown.Place shrimp in the pan, and cook for 3 minutes.

Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 moreminutes.

Add fresh ingredient/serve in baked phyllo cups


CHICKEN SATAY WITH SPICY PEANUT SAUCE

2 Lbs chicken breasts sliced

1/4 tsp paprika

1 Tbs salt

1/2 Tbs pepper

1 Tbs olive oil

Skewer the chicken cook in a grill pan for 3 min on each side.

Peanut sauce

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Thread the chicken pieces onto the soaked skewers working the skewer in andout of the meat, down the middle of the piece, so that it stays in place duringgrilling. Place a grill pan over medium heat and brush it with oil to prevent themeat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, untilnicely seared and cooked through. Serve the satays on a platter lined with lettuceleaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste brown sugar, and lime juicein a food processor or blender. Puree to combine. While the motor is running,drizzle in the hot water to thin out the sauce, you may not need all of it. Pour thesauce into a nice serving bowl and garnish with the chopped peanuts. Serve withchicken satay.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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