Fine Dining Series Recipes

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.

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.

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 p