2011 Chef of the Month's Favorite Recipes
Feb/Mar 2011 Maxine Hudson
Penne Rigate with Tomato Sauce
INGREDIENTS:
- 10 1/2 oz (300 g) Penne Rigate
- 14 oz (400 g) tin peeled plum tomatoes
- 1 medium-sized onion, very finely chopped
- 4 large leaves of garlic, crushed
- 15 larges leaves fresh basil (approx. 3 dessert spoons)
- Freshly grated Parmesan (Parmigiano Reggiano)
- Salt and pepper to taste
Heat the oil in a pan, add the skinned tomatoes after having removed the seeds. The shredded basil leaves must be cut into strips and allowed to cook for about 10 minutes. Season with salt and pepper to taste. Cook the Penne Rigate in lots of salted water (You can add a spoon of olive oil here also), drain and stir in the sauce. Garnish with flakes of Parmingiano Reggiano cheese.
Dec/Jan 2011 Camilla Callaway
Broiled Salmon with Roasted Vine Ripened Tomatoes and Asparagus
STARTERS:
Champagne with cheese straws
MAIN COURSE:
Broiled salmon with Roasted Vine Ripened Tomatoes and Asparagus, served with Mixed Greens.
BROILED SALMON:
Purchase half of a salmon filet. Squeeze fresh lemon juice over salmon. Then, sprinkle dill weed on top and broil for 20-25 minutes.
ROASTED VINE RIPENED TOMATOES:
Core tomatoes and fill with a dollop of Dijon mustard. Bake for 20 minutes at 350 degrees.
ASPARAGUS:
Wash and soak asparagus in ice water for 20 minutes. Drain, dry and place in Pyrex casserole dish. Next, drizzle sea salt on top. Bake for 10 minutes at 350 degrees or until tender.
MIXED GREENS:
Mix spinach leaves with fresh leaf lettuce. Then shower the greens with feta cheese and broken pecans. Toss with balsamic vinegar.
DESSERT SUGGESTION:
Apple crumble a la mode, served with Irish Cream.
