The following are recipes that are featured in our Fine Dining Series.  Enjoy!

Ribbolita Soup / Italian
Serves: 4 to 6
Submitted by: Chef Bryan Flower

Ingredients:
1 onion - small dice
2 carrots - small dice
2 stalks celery - small dice
3 Tbsp olive oil
5 sprigs of flat parsley
2 cloves of garlic - chopped fine
3 sprigs of fresh thyme
3 whole plum tomatoes - chopped
1 cup of cannellini (white beans)
1 head of winter greens (cavalo nero, the tuscan black cabbage is traditionally used but you can use savoy, brussel tops, swiss chard or a mixture of all of them)
Italian bread
Water or chicken stock - enough to cover and add salt
Freshly ground black pepper
Pesto or grated parmesan to taste

Method:
Soak the beans in plenty of water for 8 hours or over night. Drain and rinse. In a large casserole or cats iron or cast aluminum pot, with a cover and a thick bottom (one variation calls for putting the soup in the oven for 1/2 hour, so consider this when choosing your cooking vessel), heat the olive oil on a bit more than medium heat- you want to sauté the ingredients slowly until the onion is transparent or lightly golden NOT browned. Add the chopped onion, carrot, celery, leek and optional garlic, stirring often until the onion has turned color (about ten minutes, depending on the heat). Add the tomatoes, cabbage and beans, more olive oil if you wish, and stir well to mix the ingredients. Add enough water or stock to cover the ingredients by about 1/4 inch. Add the thyme and parsley, a pinch of salt and ground black pepper to taste and mix again. Bring to a very slow simmer and cook, covered, for about 1-1/2 hours or until the beans start to soften. Add water as necessary to keep the ingredients just covered. (For a soupier soup, keep the water level a bit higher).

Butternut Squash Bisque / German
Serves: 8
Submitted by: Chef Jeff Sing

Ingredients:
2 Tbsp butter
2 Small onions, finely chopped
1 Butternut squash, peeled, seeded, and cubed
5 Cups Chicken Stock or broth
8 oz potatoes, cubed
1 Tbsp paprika
4 oz whipping cream
1 Tbsp chopped chive
Salt and ground black pepper

Method:
Melt butter in large pan. Add onion and cook over medium heat until soft.  Add the squash, chicken stock, potatoes and paprika. Bring to a boil. Reduce heat to low, cover pan and simmer gently for about 45 minutes until all vegetables are soft. Pour the soup into a food processor or blender and process until smooth, return soup to the pan and stir in the cream, season with salt and pepper. Stir in the chopped chives just before serving.

Eastern European Chickpea Soup / German
Serves: 8
Submitted by: Chef Jeff Sing

Ingredients:
5 Cups Chickpeas, soaked overnight
9 Cups vegetable stock
3 Large russet potatoes - cut into cubes
1/4 Cup olive oil
8 oz Spinach leaves
Salt and ground black pepper
1/2 Cooked spicy sausage, sliced thinly

Method:
Drain the chickpeas and rinse under cold water. Place in a large pan with the vegetable stock. Bring to a boil, then reduce heat and cook gently for 1 hour. Add the potatoes and olive oil and season with salt and pepper to taste. Cook for about 20 minutes, until potatoes are tender. Add the spinach and sliced sausage 5 minutes before the end of the cooking time. Ladle soup into warm bowls and serve.

Cream of Watercress Soup / French
Servings: 6
Submitted by: Chef Laura Vaughn

Ingredients:
3/4 ounce whole butter
3 ounces onion, medium dice
3/4 ounce celery, medium dice
3/4 pound watercress, cleaned, chopped roughly
1 quart chicken velouté sauce, hot
1/2 quart chicken stock, hot (approx.)
6 fluid ounces heavy cream, hot
Salt and white pepper, to taste

Method:
Sweat the onions, celery and watercress stems in the butter, without browning, until they are nearly tender. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically. Bring a pot of water to a boil, add some salt, and blanch the watercress leaves. Shock immediately in an ice bath, ring dry. Add to the soup. Purée the soup, then strain it through a chinois. Return the soup to the stove and thin it to the correct consistency with the hot chicken stock if necessary. Bring the soup to a simmer and add the hot cream. Season to taste with salt and white pepper.

Wilted Rapini and Kale with Balsamic Porcini Vinaigrette Salad / Italian
Serves: 8
Submitted by: Chef Nicole Kinzer

Ingredients:
1 oz. Olive Oil
2 oz. chopped shallots, divided
1 teaspoon grated lemon peel, divided (6 whole lemons)
2 bunches rapini
2 heads Kale water
2 cups water
1.5 oz Pine nuts, toasted
4 Black Mission Figs
2 oz. Fontina Cheese, shaved

Method:
Heat 1/2 Olive Oil with 1/2 of the shallots and 1/2 of the lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in Rapini and 1 cup water. Sprinkle with salt. Cover; cook until Rapini is crisp-tender and water evaporates, about 10 minutes. Transfer Rapini to bowl; cover to keep warm. Heat the rest of the Olive oil with remaining shallots and lemon peel in same skillet over high heat; sauté 2 minutes. Add Kale. Sprinkle with salt and 1 cup water, cover, and cook until Kale wilts, about 5-10 minutes. Uncover and sauté until tender, about 1 minute longer. Mix into Rapini. Season with salt and pepper. Just before serving toss with heated Balsamic Porcini Vinaigrette. Garnish with Toasted Pine Nuts, Black mission Figs, and shaved Fontina cheese. 

Balsamic Porcini Vinaigrette

Ingredients:
6 oz. extra virgin olive oil
2 oz. Balsamic vinegar
1 tsp.  Sugar
1 clove Garlic
1/4 tsp.Kosher salt
1 tbs. Dijon mustard
1oz. Dry Porcini mushrooms Rehydrated in hot water and chopped fine

Method:
In a food processor add sugar, garlic, salt, porcini mushrooms, Dijon mustard, and balsamic vinegar and blend till smooth. Once blended, drizzle in oil while food processor is on and Season to taste with salt and pepper. Set aside until ready to use. Heat balsamic vinaigrette before tossing with Rapini and Kale salad.

Salad of Frisee and butter lettuce with Dijon vinaigrette/ French
Servings: 6
Submitted by: Chef Laura Vaughn

Ingredients:
6 ounces frisee lettuce
6 ounces butter head lettuce
1/4 ounce parsley
3 ounces camembert cheese, 1 portion per person
2 ounces pine nut
1/2 ounce Dijon mustard
2 ounces Champagne wine vinegar
6 ounces walnut oil
Salt and pepper to taste

Method:
Toss lettuces together. Add plucked parsley leaves and toss. Make vinaigrette with mustard, vinegar and oil. Season with salt and pepper. Toast pine nuts. When cool, toss into salad. Dress salad and toss well. Serve immediately, topped with a portion of cheese.

Braised Red Cabbage with Apples and Wine / German
Serves: 4 to 6
Submitted by: Chef Bryan Flower

Ingredients:
1-1/2 pounds red cabbage
8 Slices bacon, medium dice
1 cup of onions, medium dice
Salt and pepper, to taste
1/2 cup red wine
1/2 cup white stock
1 cinnamon stick
2 apples, tart, cored and diced
3 Tbsp brown sugar
2 Tbsp cider vinegar

Method:
Shred the cabbage. Render the bacon. Add the onions and sweat in the bacon fat until tender. Add the cabbage and sauté for 5 minutes, season with salt and pepper. Add the wine, stock and cinnamon sticks. Cover and braise until the cabbage is almost tender, approximately 20 minutes. Add the apples, brown sugar and vinegar and mix well. Cover and braise until the apples are tender, approximately 5 minutes.

Fried Green Tomatoes / Southern
Serves: 6
Submitted by: Chef Bryan Flower

Ingredients:
1/2 cup whole-wheat flour
2 Tbsp sugar
1-1/2 Tbsp salt
Pinch of black pepper
Pinch of cayenne
5 large green tomatoes, sliced 1/2" thick
2 Tbsp canola oil

Method:
Combine the first five ingredients in a medium-sized bowl. Dredge both sides of the tomato slices with the flour mixture. Preheat the oven to 275º F. Heat the oil in a large skillet over medium-high heat. Fry the tomato slices in a single layer until golden brown, about 2 minutes per side. Cover and place in the oven to keep warm while cooking the other slices. Repeat the process until all slices are cooked, adding oil as needed. Serve hot.

Grilled Ribeye steak with Red wine shallot sauce / French
Servings: 6
Submitted by: Chef Laura Vaughn

Ingredients:
6 14-ounce entrecôtes, Bone in rib eye steak (cowboy steak)
3 fluid ounces clarified butter
3 tablespoons shallots, chopped
12 fluid ounces red wine
18 fluid ounces demi glace
1 1/2 ounces butter
Salt and pepper, to taste

Method:
Season the steaks and sauté them in the clarified butter or grill them to the desired doneness. Finish in the oven if desired. Remove to a platter and hold in a warm place. Sauté the shallots in the same pan. Deglaze the pan with the wine and reduce by half. Add the demi-glace; simmer for 5 minutes. Swirl in whole butter for flavor and shine. Adjust the seasonings and serve the steaks with the sauce.

Bearnaise Sauce (microwave version)/ French
Servings: 6
Submitted by: Chef Laura Vaughn

Ingredients:
2 fluid ounces white wine vinegar
1 -1/2 teaspoons shallot, minced
1 teaspoon tarragon leaves, crushed
3 egg yolks
1 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces butter

Method:
In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tablespoons; set aside. Place egg yolks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm.

Ice Cream Base / Moroccan
Serves: 6
Submitted by: Chef Bryan Flower

Ingredients:
1-1/2 quarts Whole milk
1 pint Heavy cream
1 Vanilla bean, split (optional)
16 Egg yolks
20 oz. Granulated sugar

Method:
Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean, if desired. Whisk the egg yolks and sugar together in a mixing bowl. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan. Cook over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl. Chill the cooked ice cream base completely before processing. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.

Blood Orange Granita / Italian
Serves: 8-10
Submitted by: Chef Nicole Kinzer

Ingredients:
Start this at least one day before serving
8 oz. sugar
10 oz. water
1pt purchased fresh Blood Orange Puree
1 oz. lemon juice
Pinch of salt

Method:
Bring first 2 ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer until reduced to thin syrup, about 5 minutes. Pour into 8x8x2-inch glass baking dish. Stir in remaining ingredients. Cover; freeze overnight. Using fork, scrape granita in its dish into flakes. Cover and keep frozen up to 2 days.

Grapa Crème Anglaise / Italian
Serves: 8
Submitted by: Chef Nicole Kinzer

Ingredients:
1 pt. half-and-half
1 vanilla bean, split lengthwise
5 egg yolks (place egg whites in a plastic baggie and label with item and date)
1 oz. sugar
1 oz. grapa, or to taste

Method:
In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired. In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in grapa. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days.

Panettone Bread Pudding / Italian
Serves: 10
Submitted by: Chef Nicole Kinzer

Ingredients:
1 oz. pitted prunes, chopped
1 oz. raisins golden
1 oz. apricots
1 oz. cranberries
1 oz. grappa
2 pounds Rustic Italian bread
1 stick  unsalted butter, softened
32 oz. milk
1 vanilla bean, split lengthwise
4 oz. granulated sugar
4 whole eggs
4 egg yolks (place egg whites in a plastic baggie and label with item and date)
Garnish: confectioners' sugar (4 ounces)

Method:
In a small saucepan, macerate dried fruit in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread fruit in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish. Preheat broiler. Toss cut up bread with melted butter and lightly toast under broiler, about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool bread and place over dried fruit in baking dish. Preheat oven to 400°F. In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking. Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set. Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust with confectioners' sugar. Ladle grappa crème anglaise over pudding.

Apple Tarte Tatin/ French
Servings: 6
Submitted by: Chef Laura Vaughn

Ingredients:
3 Golden Delicious apple
1 1/2 sheet puff pastry, thawed, chilled
6 tablespoons butter
3/4 cup brown sugar
 6 tablespoons water

Method:
Preheat oven to 425°F. Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3-1/4 inches across and 2-1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet. In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce. Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins. Serve tarts with ice cream.

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