Maggiano’s

Copycat Cookbook

Create a Little Bit of Italy in Your Own Kitchen

Copyright

Copyright 2020 New Wave Publishing.  All rights reserved under International and Pan-American Copyright Conventions.  No rights granted to reproduce this book or portions thereof in any form or manner whatsoever without the express written permission of the copyright owner(s).

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Content in this book is provided “As Is”.  The authors and publishers provide no guarantees regarding results of any advice or recommendations contained herein. Much of this book is based on personal experiences of the author(s) and anecdotal evidence.  Although the author and publisher have made reasonable attempts to for accuracy in the content, they assume no responsibility for its veracity, or for any errors or omissions.  Nothing in this book is intended to replace common sense, medical, legal or other professional advice.  This book is meant only to be informative and entertaining.  Encore Books and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered herein.

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Table of Contents

Bruschetta Bar

Candied Smoked Bacon Bruschetta

Roasted Pear Bruschetta

Tomato Bruschetta

Spiced Shrimp Bruschetta

Italian Beef Bruschetta

Starters

Mozzarella Marinara

Stuffed Mushrooms

Calamari Fritte

Crispy Zucchini Fritte

Crispy Pepperoni Risotto Bites

Spinach & Artichoke al Forno

Soups & Salads

Creamy Chicken & Potato Soup

Minestrone

Maggiano's Salad

Chopped Salad

Italian Tossed Salad

Caesar Salad

Steak & Veal

Better Tenderloin Medallions

Denver Steak

Filet & Asparagus Risotto

Veal Parmesan

Braised Beef Gantadina

Veal Marsala

Veal Piccata

Entrée’s

Spaghetti & Meatball

Taylor Street Baked Ziti

Mom's Lasagna

Famous Rigatoni "D"

Rigatoni Arrabbiata

Mediterranean Spaghetti

Orecchiette Chicken Pesto

Braised Beef al Forno

Gnocchi & Italian Sausage

Chicken Parmesan

Chicken Marsala

Chicken Francese

Chicken Saltimbocca

Shrimp Fra Diavolo

Jumbo Lump Crab Cakes

Lobster Carbonara

Linguine di Mare

Tuscan Shrimp

Desserts

Vera's Lemon Cookies

Chocolate Zuccotti Cake

NY Style Cheesecake

Tiramisu

Apple Crostada

Gigi's Butter Cake

Creme Brûlée

Double Chocolate Brownies

Bruschetta Bar

Candied Smoked Bacon Bruschetta

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 8 persons

Ingredients

1 baguette sliced ½”& toasted

10 slices thick cut bacon cooked and cut into thirds

fig jam

8 ounces whole milk ricotta

Olive oil

½ cup basil chiffonade cut

Freshly ground pepper & sea salt to taste

Directions

Cook the bacon until done but ensure that it’s not too crispy; set aside to cool down at room temperature. When easy to handle; cut each slice into three pieces.

Preheat your oven to 400 F & place rack in upper third of your oven.

Slice the baguettes & brush each slice with olive oil; place on the cookie sheet & toast until slightly golden, for a couple of minutes.

When done, spoon the ricotta onto each little toast & put into the oven again until the cheese is slightly warm, for a minute or two. Remove from the oven.

Top each toast with a small spoonful of fig jam & then, top with the bacon; sprinkle with basil, freshly ground pepper & sea salt. Serve immediately & enjoy.

Roasted Pear Bruschetta

Prep Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients

2 tablespoons honey

3 pears peeled, halved & cored

2 teaspoons fresh rosemary, chopped

4 slices toasted brioche

⅛ teaspoon fine sea salt

4 ounces Rogue River, Humboldt Fog or Mt. Tam cheese

¼ cup toasted hazelnuts, chopped

Directions

Line a large-sized baking sheet with the parchment paper and then, preheat your oven to 425 F.

Place pears in a large bowl; toss with rosemary, honey & salt. Arrange the pears on the prepared baking sheet & roast for 20 to 25 minutes, until lightly browned & tender. Let slightly cool then, cut the pear halves into slices.

Top the toasted brioche with thinly-sliced or crumbled cheese & pear slices. Sprinkle with hazelnuts & cut each piece into large bite-size pieces.

Tomato Bruschetta

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 10 persons

Ingredients

1 ½ pounds ripe tomatoes (approximately 6 or 7)

½ teaspoon freshly ground black pepper or to taste

1 teaspoon balsamic vinegar

6-8 basil leaves, fresh, chopped or thinly sliced

1 baguette French bread or similar Italian bread

2 garlic cloves, minced (approximately 2 teaspoons)

¼ cup olive oil

1 tablespoon extra-virgin olive oil

¾ teaspoon sea salt or to taste

Directions

Fill a large pot with approximately 2 quarts of water and bring it to a boil over moderate heat. In the meantime; make shallow cuts in a cross pattern at the tip ends of the tomatoes.

Once the water has reached the boiling point, remove the pot from heat. Add tomatoes into the hot water & blanch for a minute.

Using a slotted spoon; remove the tomatoes & let sit until easy to handle. Once done; gently peel off the skins from the tomato and using a paring knife; cut out the stem base.

Cut the tomatoes into quarters or halves & squeeze out the juices & seeds (as much as possible).

Preheat your oven to 450 F with a rack in the top slot of your oven.

Finely chop the tomatoes & place them in a medium-sized bowl. Combine with the 1 tablespoon extra-virgin olive oil, minced garlic & the balsamic vinegar.

Stir in the thinly sliced basil & add freshly ground black pepper and salt to taste.

Slice the baguette on the diagonal using a bread knife making ½” thick slices. Using a pastry brush; brush one side of each slice with the olive oil & place on a roasting pan or baking sheet, olive oil-side down.

Work in batches and toast the baguette slices in the top rack of your preheated oven until the edges turn lightly browned, for 5 to 6 minutes.

Arrange the toasted bread on a platter, olive oil side facing up.

Gently top each toasted bread slice with some of the prepared tomato mixture using a large spoon. Serve immediately & enjoy.

Spiced Shrimp Bruschetta

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 24

Ingredients

1 baguette, cut into 24 diagonal slices

⅓ cup mayonnaise, low-fat

4 scallions, thinly sliced

1 tablespoon chives, chopped

¼ cup gherkins, chopped

1 tablespoon capers, chopped

8 ounces shrimp, cooked & roughly chopped

1 tablespoon lemon juice, fresh

½ teaspoon paprika

2 tablespoons olive oil

1 tablespoon tomato paste

¼ teaspoon cayenne pepper

Directions

Preheat your oven to 375 F. Brush both sides of the baguette slices with the olive oil & place on a rimmed baking sheet. Bake in the preheated oven for 8 to 10 minutes, turning over halfway during the baking process. Once done; set them aside and let cool.

Now, combine mayonnaise with lemon juice, gherkins, scallions, tomato paste, capers, paprika, shrimp and cayenne in a large bowl; stir the ingredients well. Mound the mixture over the baked baguette slices; sprinkle with the chives. Serve immediately & enjoy.

Italian Beef Bruschetta

Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 12

Ingredients

4 ounces bacon strips or sliced pancetta, chopped

1 cup fresh baby spinach or arugula

12 diagonally cut French bread slices (½”thick)

1 beef top sirloin steak (approximately 1-pound)

¼ teaspoon pepper

1 ½ cups prepared bruschetta topping

½ teaspoon salt

Directions

Preheat your broiler. Cook the pancetta over medium heat in a large skillet, until crisp. Using a slotted spoon; remove to paper towels to drain.

In the meantime, sprinkle the steak with pepper and salt; place on a 15x10x1” baking pan. Broil until the meat reaches your desired doneness, for 4 to 6 minutes per side, approximately 3 to 4” from the heat. Let stand for 3 to 5 minutes and then, cut into thin slices.

Place bread on an ungreased baking sheet. Broil for half a minute per side, until turn golden brown, 3 to 4” from heat. Top with the bruschetta topping followed by arugula, pancetta and steak.

Starters

Mozzarella Marinara

Prep Time: 25 minutes

Cooking Time: 45 minutes

Servings: 2 dozen (3 cups)

Ingredients

1 can diced tomatoes (14 ½ ounces), undrained

3 tablespoons olive oil

1 garlic clove, minced

24 pieces string cheese

1 can tomato paste (6 ounces)

24 egg roll wrappers

1 cup water

2 teaspoons sugar

1 bay leaf

Canola oil for deep-fat frying

1 small onion, chopped

½ teaspoon salt

Directions

Over moderate heat in a large saucepan; heat the oil until hot. Once done; sauté the onion & garlic then, add the tomatoes followed by tomato paste, water, bay leaf, sugar and salt. Bring the mixture to a boil. Once done; decrease the heat & let simmer until thickened, for 20 to 30 minutes, uncovered.

In the meantime, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold the bottom corner of wrapper over cheese; roll up until cheese is just enclosed. Fold the sides of wrapper over top. Wet the top corner lightly with water using a pastry brush. Tightly roll up to seal, forming a tube. Repeat.

Now, over moderate heat in a deep-fat fryer or an electric skillet; heat the oil until hot. Work in batches & fry the mozzarella sticks until turn golden brown, for a minute or two, turning every now and then. Discard the bay leaf from marinara sauce. Serve with the hot mozzarella sticks and enjoy.

Stuffed Mushrooms

Prep Time: 5 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

12 large mushrooms

½ pound whole unsalted butter, softened

2 ounces extra-virgin olive oil

1 cup Fontina cheese, grated

½ teaspoon minced garlic

6 cups fresh spinach

1 ½ cups Japanese-style breadcrumbs

¼ teaspoon dried oregano

1 tablespoon fresh basil, chopped

¼ teaspoon granulated garlic

1 tablespoon fresh parsley, chopped

½ teaspoon salt

Paprika, to coat

¼ teaspoon ground black pepper

Directions

Remove the stems from mushrooms & place in large-sized mixing bowls. Coat with approximately 1 ounce of the extra-virgin olive oil, pepper and salt to taste. Place on a baking tray with gills up & roast in the preheated oven for 12 to 15 minutes. Once done; remove & let slightly cool then turn over to let the juice to drain.

Now, over low heat in a sauté pan; heat 1 ounce of the olive oil & add in the minced garlic. Cook until slightly brown. Add fresh spinach then, sprinkle with pepper & salt to taste. Start stirring the spinach until decreases in volume; remove from the heat; drain & let cool. Lay the spinach out on cutting board & lightly chop.

Add half pound of the softened butter followed by Japanese breadcrumbs, parsley, oregano, basil, granulated garlic, pepper & salt the in a large mixing bowl. Using your hand; mix until toughly mixed together and then, form into 1 ounces disc.

Add the cooked spinach & fontina cheese mix together in a separate mixing bowl. Place 1 to 2 ounces of the spinach fontina mixture into each mushroom cap. Top with the gratin butter mix and then, sprinkle with the paprika. Bake until turn golden brown, at 350 F.

Just before serving; garnish with fresh lemon; serve & enjoy.

Calamari Fritte

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

5 tablespoons all-purpose flour

1-pound squid, cleaned & cut horizontally into ½” thick rings then, cut the tentacles lengthwise into half & pat dry

5 tablespoons stone-ground yellow cornmeal or semolina flour

Lemon wedges or 1 cup Marinara Sauce, for serving

3 to 4 cups peanut oil

½ teaspoon freshly ground black pepper

2 teaspoons kosher salt

Directions

Combine the flour with semolina, pepper & salt in a plastic bag or a shallow bowl. Add the squid pieces; shake or stir until nicely covered with the flour mixture. Remove the squid, shaking any excess flour off the pieces & place them on a wire rack. Let sit for 8 to 10 minutes.

Fill a large saucepan with approximately 2” of oil & heat over moderate heat until hot. Work in batches & carefully add the squid pieces into the hot oil; fry for 1 to 1½ minutes; don’t crowd them. Once done; immediately remove the pieces using a slotted spoon & place them on paper towels to drain. Repeat this step with the leftover pieces of squid.

Serve immediately with a side dish of Marinara Sauce or lemon wedges. Enjoy

Crispy Zucchini Fritte

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

2 zucchini, medium

½ cup panko/Italian breadcrumbs or almond flour

1 beaten egg, large

½ teaspoon garlic powder, optional

1 teaspoon Italian seasoning

A pinch each of pepper & salt

½ cup grated parmesan cheese

Olive oil for spraying

Directions

Cut the zucchini in half & then, into approximately 3-4” long sticks & ½” thick (aka fries).

Combine the almond flour (or breadcrumbs) with grated parmesan, spices and a pinch of pepper and salt in a shallow bowl. Mix until combined well.

Dredge the zucchini first into the egg & then, into the almond flour mixture; place on a baking sheet or plate. Generously spray the zucchini with the cooking spray.

Working in batches & place the zucchini fries in the air fryer in a single layer. Cook at 400 F until turn crispy, for 8 to 10 minutes.

Crispy Pepperoni Risotto Bites

Prep Time: 55 minutes

Cooking Time: 1 hour & 35 minutes

Servings: 6 persons

Ingredients

For Risotto:

1 cup Arborio rice

2 ½ cups vegetable broth-

1 medium onion, finely chopped

2 tablespoon dried parsley flakes

1 cup mushrooms, finely chopped

3 garlic cloves, minced

½ cup dry white wine

2 tablespoon olive oil

Pepper & salt to taste

For Filling:

Mozzarella, cut into ½”

For Breading:

½ cup crackers, crumbled or breadcrumbs

1 teaspoon parsley

¼ teaspoon garlic powder

Dash each of pepper & salt

½ teaspoon oregano

Vegetable oil for frying as required

For Marinara Sauce:

1 small onion, very finely chopped

2 garlic cloves, finely chopped

1 celery stalk, finely chopped

½ cup extra-virgin olive oil

1 medium sized carrots, finely chopped

½ cup red wine

2 bay leaves

1 can tomatoes, crushed

½ teaspoon each of freshly ground pepper & sea salt

Directions

For Crispy Risotto Bites:

Over medium heat in a small saucepan; heat the vegetable stock (ensure that you don’t really bring it to a boil). Keep it on the heat while you prepare the risotto in a separate pan.

Over low-medium heat in a medium sauce pan; heat the oil until hot. Once done; add the onion & garlic; cook for 2 to 3 minutes then, add the mushrooms; continue to cook for 2 to 3 more minutes. Add the rice & cook for a minute more, stirring frequently. Add ½ cup of dry white wine into the rice. Cook until almost absorbed, stirring frequently. Add 1 ½ cup of vegetable stock & continue to stir the ingredients until that liquid is absorbed completely. Add the final cup of vegetable stock & stir until liquid is completely absorbed.

Add the parsley followed by pepper & salt; give the ingredients a good stir. Put the risotto aside until easy to handle, for 30 minutes. Combine the breading ingredients together in a shallow bowl. Prepare a separate shallow bowl with some water. Now, over moderate heat in a frying pan; heat the vegetable oil until hot. Dip the fingers into water & shape the risotto into a ball (1 ½”) around a cube of mozzarella. Roll in palm of hands to make a smooth ball.

Ball up approximately ¼ cup of the risotto & coat with the breading. Work in batches & fry in the hot oil for a couple of minutes, until all sides turn golden brown, turning often. When done, arrange the bites on a paper towel to absorb any excess oil. Repeat these steps until you have utilized the risotto completely. Serve hot with the marinara sauce.

For Marinara Sauce:

Heat the oil over medium heat in a large sauce pan until hot. Once done; add the onions and garlic; sauté for 8 to 10 minutes, until the onions are translucent. Add the carrots, celery, pepper and salt. Continue to sauté for 10 more minutes, until the vegetables are soft. Add the red wine & cook on high heat. Add the bay leaves and tomatoes; let simmer over low heat for an hour, until the sauce thickens, uncovered. Remove & discard the bay leaves. Season the sauce with more pepper and salt to taste.

Spinach & Artichoke al Forno

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 15

Ingredients

2 cups canned artichokes, drained & rinsed

¼ cup sun-dried tomatoes, rough chop

2 cups sautéed spinach, drained & chopped into ¼” pieces

1 tablespoon grated parmesan cheese

2 cup Asiago cheese, shredded

½ cup scallions, sliced

1 cup heavy cream

3 tablespoon olive oil

Pepper & salt to taste

Directions

Preheat your oven to 350 F. Place the artichokes with spinach, scallions, tomatoes, Asiago cheese, olive oil and cream in a large-sized mixing bowl. Using a spatula; mix the ingredients until combined well. Add pepper and salt to taste.

Evenly spread the prepared filling into a lightly greased oven-proof dish & sprinkle with the grated Parmesan. Place the dish in the middle of your preheated oven & bake until center reaches 165 F, for 20 minutes. Serve with favorite bread, crackers, chips or vegetables. Enjoy.

Soups & Salads

Creamy Chicken & Potato Soup

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 6 persons

Ingredients

1-pound potatoes (approximately 2 medium), cut into ½” cubes

2 tablespoons butter

1 medium onion, chopped

3 cups chicken broth, low-sodium

1 ½ cups chicken breast, cooked & diced

1 cup milk, fat-free

1 cup low-fat evaporated milk

¼ cup all-purpose flour

1 teaspoon fresh parsley, minced

¼ teaspoon pepper

1 teaspoon chives, minced

½ teaspoon salt

Directions

Over moderate heat in a large saucepan; heat the butter until melted and then, sauté the onion until tender. Stir in potatoes and broth. Bring the mixture to a boil. Once done; decrease the heat; cover & let simmer until potatoes are tender, for 10 to 15 minutes. Stir in the chicken, pepper and salt.

Combine flour with fat-free milk until completely smooth; stir into the saucepan. Add in the evaporated milk. Bring the mixture to a boil; cook & stir until thickened, for 2 more minutes. Sprinkle with chives and parsley. Serve immediately & enjoy.

Minestrone

Prep Time: 5 minutes

Cooking Time: 25 minutes

Servings: 6

Ingredients

2 ½ tablespoon butter

1 cup Spanish onion, diced

¼ cup gluten-free flour

1 cup carrots, diced

½ cup garlic, minced

2 cup marinara sauce

1 cup potato, diced

½  cup zucchini, diced

3 tablespoon oregano, fresh or dried, chopped

½ cup fresh basil, de-stemmed & chopped

2 quarts chicken broth

½ cup grated Romano cheese

3 cup canned diced tomatoes

½  cup yellow squash, diced

2 cup canned garbanzo beans, drained

¾ cup grated parmesan cheese

1-quart fresh romaine lettuce, diced

Pepper & salt to taste

Directions

Over medium heat in a large sauté pan; heat the butter until melted and then, sauté the onions with celery, carrots & oregano until tender.

Add flour; give the ingredients a good stir to incorporate to form a roux.

Add in the minced garlic, marinara, chicken broth, tomatoes and potatoes; bring the mixture to a boil then, decrease the heat and let simmer.

Add yellow squash, garbanzo beans and zucchini. Add pepper and salt to taste; let simmer for 15 to 20 more minutes.

Stir in the romaine, basil, parmesan & Romano cheese; serve immediately & enjoy.

Maggiano's Salad

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 8

Ingredients

For the Salad:

4 ounces blue cheese, crumbled

5 cups romaine lettuce, bite-size

1 small red onion, peeled and thinly sliced

5 cups iceberg lettuce, bite-size

corn oil, for frying

4 ounces thinly slices prosciutto, cut into 2” squares

For the Dressing

2 teaspoons granulated sugar

1 tablespoon salt

2 teaspoons fresh garlic, minced

⅓ cup red wine vinegar

1 tablespoon Dijon mustard

2 cups vegetable oil

Fresh ground black pepper, to taste

¾ cup water

A pinch of dried oregano

Directions

Fill a large, deep skillet with approximately ½” of corn oil and heat it over moderate heat until hot. Add and cook the Prosciutto until turn dark brown & curls up on ends. Place on paper towels to drain. Let cool & then, crumble into small bits.

For dressing: Combine the mustard with garlic, water, sugar, vinegar & salt in a medium-sized mixing bowl. Whisk until combined well. Whisk in oil in thin stream. Add oregano and pepper; continue to whisk until combined well. Adjust the amount of seasoning to taste, feel free to add more of garlic or sugar if required.

Place lettuce, onion, Prosciutto and cheese in a large bowl; toss well. Add the dressing (enough to lightly coat the leaves); toss & serve immediately. Enjoy.

Chopped Salad

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

For Salad:

3-ounce pancetta, pan fried until crispy & chopped

1 container cherry tomatoes (10.5 ounce), chopped

5-ounce blue cheese or gorgonzola cheese, crumbled

1 large avocado, chopped

3 romaine hearts, chopped

For Dressing:

½ teaspoon red pepper flakes, crushed

1 tablespoon granulated sugar

½ teaspoon black pepper

1 teaspoon dry mustard

½ teaspoon oregano, dried

1 garlic clove, minced

1 /3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 /3 cup parmesan cheese, shredded

2 tablespoons white vinegar

1 /3 cup canola oil

2 tablespoons water

¼ teaspoon salt

Directions

For Dressing: Process sugar with red and white vinegar, pepper, mustard, oregano, red pepper flakes, cheese, garlic, canola oil, water, olive oil & salt in a blender or food processor until completely smooth.

Store in the refrigerator in an airtight container until ready to serve (for up to a week).

For Salad: Toss the lettuce with gorgonzola, tomatoes, avocados and pancetta in a large bowl. Drizzle the prepared dressing on top as much as you want; toss until nicely coated. Serve immediately and enjoy.

Italian Tossed Salad

Prep Time: 15 minutes

Cooking Time: 35 minutes

Servings: 12

Ingredients

For the Salad:

5 cups fresh Romaine lettuce, chopped

1 small red onion, sliced thinly

5 cups iceberg lettuce, chopped

3 ounces Gorgonzola cheese

4 ounces prosciutto, sliced thinly

½ cup vegetable oil

For the Dressing:

1 tablespoon Dijon mustard

⅓ cup red wine vinegar

1 tablespoon white sugar

2 teaspoons garlic, minced

½ cup water

2 ½ teaspoons coarse-grained or kosher salt

1 cup vegetable or olive oil

Freshly ground pepper to taste

1 generous pinch of dried oregano

Directions

For Dressing: Combine the entire ingredients (except oregano and oil) in a blender. Blend on high power until completely smooth then, add the oil in a steady stream with the blender still running. Turn the blender off & add the oregano; pulse until combined well, for a couple of times; set aside until ready to use.

Now, over medium-high heat in a large skillet; heat the vegetable oil until hot. When done, add and cook the prosciutto until turn brown & crispy. Using a slotted spoon; remove & place on a paper towel to drain; set aside.

Toss the lettuce with crispy prosciutto, cheese & onions in a large bowl. Lightly drizzle some of the prepared dressing over the salad & toss until combined well. Serve immediately with more of dressing on the side and enjoy.

Caesar Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Ingredients

½ cup Caesar dressing

1 cup bread, cut in ½” cubes

½ teaspoon minced garlic

3 hearts romaine lettuce

1 tablespoon olive oil

½ cup parmesan, shaved

For Caesar Dressing:

1 tablespoon red wine vinegar

3 anchovy fillets, finely chopped

1 large egg yolk

1 tablespoon Dijon mustard

1 teaspoon garlic, minced

¾ cup vegetable oil

1 tablespoon lemon juice, fresh

¼ cup heavy cream

1 tablespoon capers, finely chopped

Kosher salt

Directions

Over medium heat in a large skillet; heat the olive oil until hot. Once done; add the garlic & bread cubes, tossing well until nicely coated with oil. Toast until turn golden, for 5 to 7 minutes.

Tear the romaine hearts into bite size pieces & toss with the Caesar Dressing making (ensure that all leaves are generously coated). Garnish with the garlic croutons and shaved Parmesan.

For Caesar Dressing:

Combine the anchovy fillets together with mustard, capers, garlic, and egg yolk in a medium bowl. Vigorously whisking and add the vegetable oil in a slow, steady stream. Whisk in the lemon juice and red wine vinegar. Stir in the heavy cream then, season with salt to taste.

Steak & Veal

Better Tenderloin Medallions

Prep Time: 20 minutes

Cooking Time: 35 minutes

Servings: 4 persons

Ingredients

8 beef medallions (4 ounces each)

¾ cup whipping cream

2 cups beef broth

1 tablespoon butter, softened

¾ cup dry white wine

2 teaspoons canola oil, divided

1-ounce mixed dried wild mushrooms

¼ cup shallot, finely diced

1 teaspoon garlic, roasted

¼ teaspoon each of pepper & salt

Directions

Preheat your oven to 350 F.

For Sauce: Fill a bowl with warm broth and then, add the mushrooms; let soak until tender, for 20 minutes. Strain the mushrooms & reserve the broth. Now, over moderate heat in a large saucepan; heat 1 teaspoon of oil with butter. Once the butter is completely melted; add & cook the shallots with mushrooms and garlic paste. Cook for 3 to 5 minutes, until shallots are caramelized. Add wine & deglaze the pan. Add the broth & let simmer for 5 to 7 minutes, until the liquid is reduced by half. Add cream & continue to cook for 2 more minutes.

For Beef: In the meantime, season the beef with pepper and salt. Add the leftover oil to an ovenproof skillet & pan-sear the beef for 1 minute on each side, on high heat & then, place in the oven. Cook until an instant-read thermometer reaches 160 degrees for medium, for several minutes. Remove the beef from oven; set aside to rest.

Denver Steak

Prep Time: 20 minutes

Cooking Time: 50 minutes

Servings: 4

Ingredients

2 Denver steaks (approximately 8 ounces each)

1 tablespoon Dijon mustard

2 garlic cloves, medium, minced

½ teaspoon anchovy paste

3 tablespoon red wine vinegar

1 ½ pound firm-ripe tomatoes (approximately 3 large), sliced into ½” thick

2 tablespoon capers, rinsed & drained

½ cup extra-virgin olive oil

1 tablespoon fresh flat-leaf parsley, chopped

Coarsely ground black pepper & kosher salt to taste

Directions

Combine the vinegar with anchovy paste, garlic & mustard in a small bowl. Slowly whisk in the oil.

Put the steaks in a ceramic or glass dish in a single layer. Reserve ¼ cup of the vinaigrette & evenly pour the remaining on top of the steaks. Cover & refrigerate for overnight. Just about 40 to 45 minutes prior to serving, remove the steaks from refrigerator.

Prepare a medium-high gas or charcoal grill fire (400 F). Remove the steaks out from the marinade; letting any excess to drip off & season with pepper and salt to taste. Grill for 4 minutes; flip & grill for 4 more minutes, until medium rare. Transfer to a clean, large cutting board and let rest for 3 to 5 minutes.

In the meantime, season the tomato slices with salt & grill them for 2 to 3 minutes, until grill marks begin to appear, on one side only. Transfer them to a plate using a spatula.

Whisk the parsley and capers into the reserved vinaigrette. Cut the steaks across the grain into ½” thick slices & serve with the vinaigrette and the tomatoes. Enjoy.

Filet & Asparagus Risotto

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

4 ounces heavy cream

1 cup Arborio rice

2 filets (6 ounces each)

1 cup water

4 ounces Parmesan cheese, shredded

½ shallot, minced

A bunch of fresh asparagus

2 cup chicken stock

1 lemon, sliced in half

2 garlic cloves, minced

Pepper & salt to taste

2 ounces olive oil

A pinch of saffron, optional

Directions

For Risotto:

Butter a cast iron skillet over grill heat

Add the minced garlic & shallot; sauté until turn fragrant, for 30 to 45 seconds

Add rice & continue to sauté for a minute more.

Add 1½ cups of chicken stock; set the leftover ½ cup aside

Add a cup of water & cook for 8 to 10 minutes, stirring every now and then

Add the leftover chicken stock & cook for 10 more minutes.

Season with pepper and salt to taste

Add a pinch of optional saffron then, slowly add the heavy cream

Remove from the heat & stir in the shredded Parmesan cheese

For Filet Mignon

Generously season the filets with pepper and salt

Place the coated filets on grill and cook for 5 to 7 minutes per side, at 400 F

Top the filets with slice of butter and continue to cook until the butter is completely melted.

For Asparagus

Add raw asparagus & grill for 3 to 5 minutes

Squeeze the lemon juice on top of the asparagus

Drizzle with the olive oil

Spread the minced garlic; add pepper and salt to taste

Combine the garlic with pepper & salt using tongs to evenly coat the asparagus

Cook for 3 to 5 more minutes

Veal Parmesan

Prep Time: 20 minutes

Cooking Time: 45 minutes

Servings: 4

Ingredients

1 ½ pounds veal cutlets

2 teaspoons dry breadcrumbs

1 slightly beaten egg, large

2 teaspoons oil

½ cup onion, chopped

3 teaspoons parmesan cheese

⅓ cup parmesan cheese, grated

4 slices mozzarella cheese

¼ teaspoon pepper

1 can tomato sauce (8 ounce)

¼ teaspoon Italian seasoning

½ teaspoon salt

Directions

Combine the breadcrumbs with approximately ⅓ cup of Parmesan.

Dip the veal first into the beaten egg and then, into the breadcrumbs.

Cook the coated veal in hot oil until turn brown.

Place in an 8”baking dish.

Sauté the onion in skillet & add tomato sauce, Italian seasoning, pepper and salt.

Top the veal with mozzarella.

Pour the tomato mix on top.

Sprinkle with 3 tablespoon of the parmesan.

Bake until bubbly, for 25 to 30 minutes, at 375 F.

Braised Beef Gantadina

Prep Time: 5 minutes

Cooking Time: 5 hours & 10 minutes

Servings: 4 persons

Ingredients

2 pounds beef chuck roast

½ cup celery, roughly cut

1 cup Spanish onion, roughly cut

½ cup carrot, roughly cut

1 slice smoked bacon

½ teaspoon tomato paste

1 sprig each of fresh rosemary, fresh sage & fresh thyme

¾ cup red wine, plus

1 tablespoon red wine

4 ¾ cups chicken stock

1 ½ cups veal stock

1 tablespoon olive oil

½ tablespoon each of pepper & salt

Cooked great northern bean, optional, to garnish

For Herb Marinade:

¼ cup each of fresh rosemary leaf, fresh thyme leave, fresh sage leaf & garlic finely chopped

1 tablespoon freshly ground whole black peppercorn

½ cup olive oil

For Vegetables:

2 large carrots, split lengthwise, cut into 2” pieces

3 medium Spanish onions, quartered with root intact

8 large whole mushrooms

3 ⅓ celery ribs, cut into 2 ½” pieces

1 medium fennel bulb, cut into approximately 8 lengthwise slices

3 medium russet potatoes, skins on, quartered

⅛ cup olive oil

Pepper & salt to taste

Directions

You first need to prepare the herb marinade and then, the vegetables; keep warm.

For Herb Marinade: Combine the entire ingredients together in a blender; blend briefly until completely smooth.

For Vegetables: Preheat your oven to 375 F.

Now, over medium-high heat in a very large, oven-proof sauté pan; heat the oil until hot.

Add and sauté the vegetables until turn browned, turning every now and then.

Season with pepper & salt to taste.

Transfer to the preheated oven & cook until the entire vegetables are tender, for an hour, uncovered. Set aside & keep warm.

For Roast: Season the meat with the prepared herb marinade, pepper and salt.

Now, over moderate heat in a heavy, oven-safe braising pan; heat the olive oil until hot & cook the coated meat until brown on all sides.

Remove the meat from pan & set aside.

Add onion with carrots and celery to the pan; continue to sauté over medium-high heat until turn browned. Add in the tomato paste; give the ingredients a good stir until combined well & continue to cook for a couple of more minutes.

Add wine; bring the mixture to a boil. Continue to cook until reduced by half.

Add meat back to the pan. Add in the chicken stock, bacon and herbs; bring it to a boil again.

Transfer to a 325 F oven; cook for 3 to 3 ½ hours, until the meat is tender, uncovered.

When done, remove the meat from oven & let rest for 20 minutes.

Remove the meat from pan & set aside. Strain the liquid into saucepan.

Skim grease off top, removing the fat from the braising liquid (as much as possible). Add in the veal stock.

Bring the mixture to a boil. Once done; immediately, remove it from the heat & set aside.

Place half of the vegetables in middle of a large serving plate. Place the sliced meat on top & garnish with the leftover vegetables on and around the beef. Top with the beans & sauce. Serve and enjoy.

Veal Marsala

Prep Time: 15 minutes

Cooking Time: 55 minutes

Servings: 6

Ingredients

¾ pound fresh mushrooms, quartered

2 pounds veal cutlets

¼ cup Marsala wine

½ teaspoon seasoning salt

¼ cup all-purpose flour

2 tablespoons olive oil

½ cup butter

Directions

Place meat between sheets of waxed paper or on a solid, level surface & thinly pound with a moistened cleaver or mallet, using a glancing motion.

Combine flour with the seasoning salt in a shallow dish. Dredge the cutlets into the flour mixture & let rest on wire rack for 15 minutes.

Now, over medium-high heat in a large skillet; heat the butter with oil until the butter is completely melted. Cook the floured cutlets until brown on both sides. Add the mushrooms; decrease the heat to low; cover & cook for 8 to 10 minutes.

Pour in the Marsala wine & let simmer until veal is tender and sauce is hot, for 5 more minutes, stirring frequently. Serve immediately and enjoy.

Veal Piccata

Prep Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

8 bottom or top round veal scallops, gently flattened with a meat mallet

3 garlic cloves, smashed

½ cup white wine

1 cup flour

¼ cup capers

2 lemons, juiced

½ cup chicken stock

Extra-virgin olive oil

¼ cup fresh Italian parsley, finely chopped

Kosher salt to taste

½ stick butter

Directions

Preheat your oven to 200 F.

Coat a large-sized sauté pan with the olive oil & toss in the garlic cloves.

Bring the pan to a medium-high heat & cook the garlic for a couple of minutes, until aromatic & golden brown. Remove the garlic & discard. Increase the heat to high.

Sprinkle the veal scallops with salt & then dredge them into the flour.

Working in batches and carefully add the coated veal into the hot oil. Cook for 2 to 3 minutes per side, until turn browned, remove to a platter & keep warm in the oven.

When you are done with the veal, ditch oil in the pan. Add wine & capers; continue to cook until reduced by half.

Add in the chicken stock and then, season with salt; continue to cook until thickened slightly. Swirl in the butter. Cook for a minute more then, add the lemon juice. Taste & add parsley & spoon on top of the veal.

Entrée’s

Spaghetti & Meatball

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

1-pound spaghetti

Salt, as required for pasta water

For Meatballs:

1 ¼ pounds ground sirloin

1 beaten egg, large

2 teaspoons Worcestershire sauce

¼ cup grated Parmigiano-Reggiano, Parmesan or Romano cheese

2 garlic cloves, chopped

½ cup Italian breadcrumbs, a couple of handfuls

Pepper & salt to taste

For Sauce:

4 garlic cloves, chopped or crushed

½ teaspoon red pepper flakes, crushed

1 small onion, finely chopped

A handful fresh flat-leaf parsley, chopped

1 cup beef stock

10 leaves fresh basil leaves, thinly sliced or torn

1 can crushed tomatoes (28-ounce)

2 tablespoons extra-virgin olive oil, 2 turns of the pan

For Passing at Table:

Garlic bread or crusty bread

Grated cheese, like Romano or Parmigiano-Reggiano

Directions

Preheat your oven to 425 F.

For Spaghetti: Fill a large pot with water and bring it to a boil over moderate heat. When done, add salt & pasta; cook until al dente, for a couple of minutes.

Mix beef with egg, Worcestershire, cheese, breadcrumbs, garlic, pepper and salt. Roll the meat into 1 ½” medium-sized meatballs; arranging them on a lightly greased cookie sheet or a nonstick cookie sheet. Bake in the preheated oven until no longer pink, for 10 to 12 minutes.

Now, over moderate heat in a medium pot or deep skillet; heat the oil until hot. Once done; add the crushed pepper followed by finely chopped onion and garlic. Sauté until onion bits are soft, for 5 to 7 minutes. Add in the crushed tomatoes, beef stock & herbs. Give the ingredients a good stir and bring the mixture to a simmer & continue to cook for 10 more minutes.

Toss hot, drained pasta with grated cheese & a few ladles of the sauce. Turn the meatballs in leftover sauce. Place pasta on dinner plates & top with the prepared meatballs & sauce and additional grated cheese. Serve with garlic bread or crusty bread. Enjoy.

Taylor Street Baked Ziti

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

16 ounces ziti pasta

1-ounce butter

2 ounces olive oil

1-pound ground Italian sausage

20 ounces marinara sauce; fresh or canned

1 cup white wine

2 tablespoon garlic, minced

1-ounce fresh basil, chopped

8 ounces Mozzarella, shredded

12 ounces tomatoes, diced

1 sprig of basil

3 tablespoon Parmesan, grated

Directions

Place the ziti Pasta in boiling water & cook until al dente or per the package instructions. Now, over medium-high heat in a large sauté pan; heat the olive oil & cook the Italian sausage until almost cooked through. Once done; add the garlic & continue to cook for 30 more seconds. Add the white wine; bring the mixture to a simmer. Once done; decrease the heat and continue to cook until the wine is almost dry.

Add the diced tomatoes followed by marinara sauce, chopped basil and butter. Remove from the heat; add half of the Mozzarella & the pasta; toss to blend.

Transfer to the baking dish & top with the leftover Parmesan and Mozzarella cheese.

Place in a convection oven or underneath a broiler until the cheese is bubbly & turn golden brown, for 2 to 3 minutes. Garnish with basil sprig; serve immediately & enjoy.

Mom's Lasagna

Prep Time: 20 minutes

Cooking Time: 2 hours & 10 minutes

Servings: 6

Ingredients

1-pound ground veal

4 garlic cloves, minced

1 onion, diced

2 pounds whole milk ricotta cheese

½ cup Parmesan, grated, plus more for topping

1-pound spicy Italian sausage, removed from casings

½ cup dry white wine

1-pound pork neck bones

¼ cup fresh basil leaves, chopped

1 can San Marzano tomatoes (28-ounce), with their juice

2 bay leaves

1-pound lasagna noodles, dried

¼ cup fresh flat-leaf parsley, chopped

1-pound ground beef

¼ cup fresh oregano leaves, chopped

2 large eggs

1-pound fresh mozzarella cheese, grated

½ cup olive oil

Pinch of freshly ground black pepper & kosher salt

Directions

Over medium heat in a large, heavy pot or Dutch oven; heat the olive oil until hot. Once done; add the onion followed by the garlic & a three-finger pinch of salt; cook for a minute or two, until translucent. Add the neck bones & cook for 3 to 5 more minutes, until turn brown. Add the ground veal, sausage and beef; season with another healthy pinch of salt. Cook for 8 to 10 minutes, until the meat is browned. Stir in the tomatoes and their juice, white wine & bay leaves. Using a wooden spoon; scrape the bottom of your pot and ensure that there are no browned bits remaining. Season the sauce with salt to taste; let simmer over medium heat for 2 hours. Remove the neck bones and bay leaves; let cool & skim off any fat that rises to the surface.

Now, fill a large pot with water and bring it to a boil over medium heat. Add enough salt and bring the water to a boil again. Add the noodles & cook until al dente, for a couple of minutes. Drain well & set aside.

Combine the ricotta with basil, parmesan, parsley, eggs, oregano & a pinch of salt in a medium bowl.

Preheat your oven to 350 F.

Ladle approximately 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Using aluminum foil; cover the lasagna & bake in the preheated oven for an hour. Uncover & bake for 30 more minutes. Remove the pan from oven & let rest for 5 to 10 minutes; serve immediately & enjoy.

Famous Rigatoni "D"

Prep Time: 20 minutes

Cooking Time: 50 minutes

Servings: 4 persons

Ingredients

10 ounces button mushrooms

2 tablespoons parmesan cheese, grated

1-pound rigatoni pasta

3 tablespoons balsamic vinegar

1-pound chicken breast, cut into 1 to 1 ½” pieces

2 teaspoons garlic, pureed

1 yellow onion, chopped

2 to 4 ounces marsala wine

½ quart chicken stock

2 ounces white wine

½ quart heavy cream

2 ounces garlic butter

1 tablespoon fresh basil, chopped (and parsley mix)

2 tablespoons extra-virgin olive oil

Pepper & salt to taste

For Garnish:

Fresh parsley, chopped

Parmesan cheese, shavings

Directions

Over moderate heat in a large sauté pan; heat the oil until hot.

Once done; sauté the onions until caramelized, for a couple of minutes.

Sauté the mushrooms with balsamic vinegar.

Add onions into the mushrooms & season with pepper and salt.

Add garlic then, add the chicken, Marsala, chicken stock & white wine; give the ingredients a good stir and continue to cook until decreased by half.

Add cream; bring the mixture to a boil.

Once done; decrease the heat & let simmer (skim away any impurities).

Cook the rigatoni until al dente, per the package directions.

Add the drained rigatoni into the chicken mixture & finish with garlic butter, parmesan cheese, basil-parsley mix, pepper and salt.

For flavor; feel free to add more of Marsala as required.

Place in pasta bowl & garnish with chopped parsley and parmesan shavings.

Rigatoni Arrabbiata

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

3 garlic cloves, minced

1-pound rigatoni pasta

½ cup fresh parmesan cheese, grated

2 tablespoon tomato paste

¼ cup olive oil

2 cans of diced tomatoes (14.5 ounce each)

1 tablespoon red pepper flakes

¼ teaspoon pepper

1 teaspoon basil

¾ teaspoon salt

Directions

Prepare the pasta per the directions mentioned on the package.

Now, over medium heat in a large pot or Dutch oven; heat the oil until hot. Stir in the garlic & tomato paste; continue to cook for 2 more minutes, stirring every now and then.

Stir in the tomatoes followed by basil, red pepper flakes, pepper & salt. When it starts to boil; immediately decrease the heat to low; cover & cook for 10 more minutes, stirring occasionally. Once done; remove it from the heat.

When the pasta is finished cooking; add ¼ cup of the pasta water into the tomato sauce. Drain the pasta & add it to the pot with the sauce; toss well until nicely coated.

Serve topped with the grated parmesan cheese. Enjoy.

Mediterranean Spaghetti

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

1 garlic bulb, sliced

4 Backyard Farms Tomatoes on the Vine, sliced into 1” cubes

1-pound thin spaghetti

½ cup of capers, drained

1 cup extra-virgin olive oil

½ cup Pecorino Romano cheese, grated

1 cup Kalamata olives

Directions

Fill a large pot with salted water and bring it to a boil over moderate heat. Once done; add & cook the pasta per the maker’s instructions until al dente.

In the meantime, over moderate heat in a large sauce pan; heat the olive oil until hot & sauté the garlic until turn soft. Add olives and capers; continue to cook on low heat for two more minutes. Add the tomatoes; give the ingredients a good stir. Increase the heat to medium & continue to simmer until pasta is done.

Add pasta to the sauce. Toss with the Pecorino Romano cheese. Serve immediately & enjoy.

Orecchiette Chicken Pesto

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

½ cup Parmesan, grated (approximately 2 ounces)

8 ounces Italian-style chicken sausage links, completely cooked & thinly sliced

¾ pound orecchiette

1 cup frozen peas

½ pound green beans, trimmed & cut into 1” pieces

1 tablespoon olive oil

⅓ cup pesto

Directions

Prepare the pasta per the directions mentioned on the package; adding the peas and green beans during the last 3 minutes of your cooking time. Reserve a cup of the cooking water; drain the vegetables & pasta and add them back to the pot.

In the meantime, over medium-high heat in a large skillet; heat the oil until hot. Add and cook the sausage for 5 to 7 minutes, until turn browned, turning occasionally.

Add the pesto, sausage, Parmesan & ½ cup of the kept-aside cooking water to the vegetables and pasta; toss until combined well (to loosen the sauce; feel free to add more of the cooking water, as required).

Braised Beef al Forno

Prep Time: 10 minutes

Cooking Time: 25 minutes

Servings: 4 persons

Ingredients

2 teaspoons fresh thyme, chopped

1 beef Flat Iron Steak (approximately 1-pound)

2 tablespoons Parmesan cheese, shredded

½ teaspoon pepper

2 teaspoons garlic, minced

Directions

Combine garlic with thyme & pepper; evenly pressing onto beef Flat Iron Steak.

Place the steak on grid over medium, ash-covered coals. Grill for 10 to 14 minutes, until you get your desired doneness, turning occasionally, covered. During the last 2 minutes of grilling the steak, sprinkle with the cheese. Carve the steak across the grain into thin slices and then, season with pepper and salt to taste.

Gnocchi & Italian Sausage

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

1 garlic clove, minced

3 Italian turkey sausage links (4 ounces each), remove the casings

1 package potato gnocchi (16 ounces)

1 ½ cups spaghetti sauce

1 package fresh baby spinach (6 ounces)

2 medium tomatoes, coarsely chopped

1 tablespoon olive oil

Directions

Cook the gnocchi per the directions mentioned on the package; drain. In the meantime, over medium heat in a large skillet; heat the oil until hot.  Once done; add & cook the sausage until no longer pink, for 5 to 7 minutes; breaking up the sausage into crumbles. Add garlic & continue to cook for a minute more. Drain & add the spinach with tomatoes; cook & stir until the spinach is just wilted.

Stir in the spaghetti sauce and gnocchi; continue to cook until heated through.

Chicken Parmesan

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 4 persons

Ingredients

4 boneless chicken breasts, pounded into ½” thickness

½ cup milk

1 large egg

Seasoned breadcrumbs

8 slices provolone cheese

1 jar spaghetti sauce (16 ounces)

2 to 3 tablespoons olive oil

Parmesan cheese

Directions

Whisk the egg with milk in a large bowl. Dip the chicken breasts into the egg-milk mixture and then into the breadcrumbs.

Now, over medium-high heat in a large skillet; heat the olive oil until hot. Carefully the coated chicken pieces into the hot oil and coon for 3 to 4 minutes per side, until turn golden brown on both sides; set the chicken aside in a baking dish.

Put two slices of provolone cheese over each chicken breast. Pour a jar of your favorite spaghetti sauce over all and then, sprinkle with the Parmesan cheese; bake until bubbly, for 25 to 30 minutes, at 350 F. Serve with spaghetti marinara.  Enjoy.

Chicken Marsala

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

1 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast halves, pounded lightly to tenderize

1 cup flour

¼ cup grated Parmesan cheese

1 teaspoon salt

2 tablespoons extra-virgin olive oil

1 tablespoon garlic powder

2 tablespoons unsalted butter (divided)

1 large Spanish onion, diced

½ pound button mushrooms (sliced or whole)

1 can veal stock or beef broth (14 ounces)

¼ cup Marsala

1 tablespoon packed basil, freshly chopped

Pepper & salt to taste

Directions

Combine the flour with garlic powder, Parmesan, pepper and salt in a large, shallow bowl; mix well. Dredge the chicken breasts into the seasoned flour; shaking off any excess.

Now, over medium-high heat in a large sauté pan; heat the oil until hot. Carefully add the coated chicken pieces & add the onion; sauté the chicken & onion until cooked through, for 3 to 4 minutes on each side. Remove the chicken from pan & set aside.

Add 1 tablespoon of butter to the pan with onions & heat until melted. Add mushrooms & sauté for 2 minutes, stirring frequently. Remove the pan from heat & add the Marsala; place it over the heat again & cook until the liquid in the pan is almost evaporated.

Add stock; bring the mixture to a boil. Decrease the heat to a simmer & let cook until the back of a spoon could be easily coated with the sauce, for 4 to 5 minutes. Season with pepper and salt. Add basil, then swirl in the leftover butter; continue to mix until combined well.

Place chicken breasts on separate serving plates & top with the prepared sauce.

Chicken Francese

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

4 skinless, boneless, chicken breasts (approximately 1 ½ pounds)

½ cup dry white wine

4 large eggs

½ lemon, with rind, cut in thin rounds

3 tablespoons water

All-purpose flour, for dredging

1 cup chicken broth

Juice of ½ lemon, fresh

¼ cup flat-leaf parsley, chopped

2 tablespoons unsalted butter

¼ cup extra-virgin olive oil

Freshly ground black pepper & kosher salt to taste

Directions

Put the chicken breasts on a cutting board, side by side & lay a piece of plastic wrap on top of them. Using a flat meat mallet; pound the meat until they are approximately ¼” thick. Put some flour in a shallow platter & season with pepper and salt to taste; mix with a fork until evenly distributed. For an egg wash: beat the eggs with 3 tablespoons of water in a wide bowl. Now, over medium-high flame in a large skillet; heat the oil until hot.

In the meantime; dredge the chicken cutlets on both sides into the seasoned flour & then dip into the egg wash to completely coat; let any excess to drip off. When the oil is hot; carefully add the cutlets & fry until turn golden, for 2 minutes per side, turning once. Remove the chicken cutlets to a large platter in a single layer & keep warm.

Toss the lemon slices into the pan & cook until fragrant, for a minute or two. Add the wine, lemon juice & broth; let simmer until the sauce is slightly reduced, for 3 to 5 minutes. To thicken the sauce; roll some butter in some of the flour & add it to the hot skillet; give it a good stir until the flour is evenly incorporated & dissolved. Decrease the heat to medium-low & add the chicken pieces back to the pan; place the lemon slices over the cutlets. Let gently simmer until the chicken is heated through, for 2 minutes. Season with pepper and salt. Just before serving; don’t forget to garnish the chicken with chopped parsley. Enjoy.

Chicken Saltimbocca

Prep Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4 persons

Ingredients

4 skinless, boneless chicken breast halves (6-ounce each), butterflied & pounded lightly

All-purpose flour, for dusting

4 thin slices prosciutto di Parma

8 sage leaves, large

¼ cup plus 2 tablespoons dry white wine

4 tablespoons unsalted butter, cut into tablespoons

1 cup low-sodium chicken broth or stock

2 tablespoons extra-virgin olive oil

Freshly ground pepper & salt to taste

Directions

Season the chicken with pepper and salt. Evenly distribute the sage leaves over each breast. Top with a slice of prosciutto; trimming it to fit. Press the prosciutto and ensure that it adheres to the chicken. Lightly dust the chicken with flour; shaking off any excess.

Now, over high heat in a large skillet; heat 2 tablespoons of butter and the oil. Work in batches & add the breasts (2 at a time), prosciutto side up; cook for 2 to 3 minutes, until almost cooked through. Turn the chicken & cook for a minute, until the prosciutto just starts to shrink. Transfer the chicken to a large plate; repeat with the leftover chicken. Pour any fat off & wipe the skillet out.

Add the leftover butter to the hot skillet. Add the wine & cook for a minute or two, until reduced by half. Add the stock; bring the mixture to a boil. Continue to cook for 2 to 3 more minutes, until decreased by half.

Add the chicken, prosciutto side up back to the skillet & let simmer for a couple of minutes, until the chicken is cooked through, over moderate heat; season with pepper and salt. Transfer the chicken to plates; pour the prepared sauce on top; serve immediately & enjoy.

Shrimp Fra Diavolo

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6

Ingredients

1½ pounds large raw shrimp, peeled & deveined

2 tablespoon garlic, chopped

¾  teaspoon black pepper

1 teaspoon paprika

12 ounces fettuccine

¼ cup canola oil, divided

1½ cups rustic jarred tomato sauce

2 tablespoon fresh basil, chopped

¼ cup heavy cream

2 tablespoon fresh Italian parsley, chopped

½ teaspoon kosher salt

Directions

Whisk the garlic together with paprika, 2 tablespoons of the oil, pepper and salt in a medium-sized bowl; add the shrimp & toss until nicely coated. Let stand for 8 to 10 minutes.

Cook the pasta in boiling salted water per the directions mentioned on the package. Drain the pasta but keep ½ cup of the cooking water aside.

Now, over high heat in a large skillet; heat the leftover oil. Using a slotted spoon; remove the shrimp from marinade & add to hot skillet. Cook for a minute on each side, until turn golden brown. Stir in the cream, tomato sauce, parsley and basil; bring the mixture to a simmer. Add fettuccine & ¼ cup of the cooking water to the sauce; toss well (feel free to add more of cooking water, as required). Remove from the heat & evenly divide the shrimp among six plates.

Jumbo Lump Crab Cakes

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 6 persons

Ingredients

1 large egg

½ cup Japanese panko breadcrumbs

1-pound jumbo lump crab meat

5 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

1 tablespoon parsley

¼ teaspoon white pepper

1 teaspoon salt

For Tomato Aioli:

½ cup light mayonnaise

3 tablespoons sun dried tomatoes packed in oil, pureed

Directions

For Tomato Aioli:

Add the sun-dried tomatoes & mayonnaise in a large bowl; give it a good stir until combined well. Add in the seasoning (pepper and salt); refrigerate until ready to serve.

For Jumbo Lump Crab Cakes:

Carefully remove the shells from crab meat; ensure that you don’t break up the meat & place in a large-sized, stainless steel mixing bowl.

Combine the egg with Worcestershire sauce, mayonnaise, mustard, parsley, pepper & salt in a separate mixing bowl. Add in the breadcrumbs; mix well. Pour the mayonnaise mixture on top of the crab meat. Gently fold this prepared mixture into the crab meat using a rubber spatula; ensure that you don’t break up any jumbo lumps. Cover the bowl & refrigerate for an hour.

Make six crab cakes (4 ounces each) from the mixture. Gently shape the cakes. Place each one in a sheet pan lined with parchment.

Preheat the broiler & adjust the oven rack to the center shelf. Place the cakes in a buttered, oven-proof dish. Broil until the top turn brown. Gently turn the cakes over & continue to cook until brown on top & cooked through. Serve with the prepared tomato aioli and enjoy.

Lobster Carbonara

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2 persons

Ingredients

1 ½ tablespoons smoked bacon, cooked

12 ounces dry spaghetti

¼ cup sugar snap peas, cut in half

1 ¼ cup heavy cream

2-3 tablespoons garlic, roasted

1 tablespoon Parmesan cheese, grated

2 tablespoons butter

1 tablespoon truffle oil

6 ounces lobster meat, cooked

Fresh ground black pepper

1 teaspoon parsley, chopped

Pepper & salt to taste

Directions

For Pasta: Prepare the Spaghetti in boiling salted water per the instructions mentioned on the package; drain well & reserve.

For Sauce: Over high heat in a large sauté pan; heat the smoked bacon with roasted garlic, sugar snap peas & 10 ounces of heavy cream; bring the mixture to a boil. Once done; decrease the heat and cook until the peas are tender, for 2 to 3 minutes.

Add the spaghetti, butter, pepper and salt as required then, add the Parmesan cheese; continue to cook until the sauce starts to thicken; for 30 more seconds; gently toss.

To Serve: Plate bringing the lobster, bacon & snap peas to the top. Garnish with Parmesan cheese, drizzle of truffle oil, chopped parsley & fresh ground black pepper. Enjoy.

Linguine di Mare

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

8 shelled shrimp, tail intact

2 garlic cloves, sliced, to taste

10 ounces linguine

½ cup dry white wine

12 littleneck clams

1 tablespoon red pepper flakes, crushed, to taste

12 black mussels, optional

¾ cup tomato sauce

4 sea scallops, quartered

1 tablespoon olive oil

¼ cup fresh flat-leaf parsley, coarsely chopped

Directions

Fill a large pot with water and bring it to a boil over moderate heat. Now, over medium heat in a large pan; heat the oil until hot. Once done; sauté the garlic until it starts to sizzle. Immediately add the red pepper flakes to taste & cook for a minute more. Add clams and wine. Increase the heat to medium high; cover & cook for 5 more minutes.

Now, add linguine to the boiling water & cook until al dente. Uncover the sauté pan & let simmer for a minute more.

Add tomato sauce. Season with pepper and salt. Add shrimp, scallops & mussels. Cook for 2 to 3 more minutes, until clams & mussels open, stirring frequently. Toss with the linguine. Add parsley; toss well.

Tuscan Shrimp

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

1-pound shrimp, peeled, deveined; tails removed

3 garlic cloves, minced

½ cup heavy cream

3 tablespoon butter

1 ½ cup cherry tomatoes, halved

3 cup baby spinach

¼ cup Parmesan, freshly grated

Lemon wedges, for serving, optional

¼ cup basil, thinly sliced

2 tablespoon extra-virgin olive oil

Freshly ground black pepper & kosher salt to taste

Directions

Over medium-high heat in a large skillet; heat the oil until hot. Season the shrimp with pepper and salt on all sides. When oil starts to shimmer (ensure that it’s not smoky), immediately add the shrimp & sear for 2 to 3 minutes, until underside is golden; flip & continue to cook until opaque. Remove from the skillet & set aside.

Decrease the heat to medium & add the butter until melted. Once done; stir in garlic & cook for a minute, until fragrant. Add cherry tomatoes & season with pepper and salt. Cook until tomatoes are starting to burst and then, add the spinach; continue to cook until spinach is starting to wilt.

Stir in Parmesan, heavy cream & basil; bring mixture to a simmer. Decrease the heat to low & let simmer for 2 to 3 more minutes, until sauce is reduced slightly.

Add shrimp back to the hot skillet; give it a good stir until combined well. Cook until shrimp is heated through. Just before serving, don’t forget to garnish your dish with more of basil & squeeze lemon on top.

Desserts

Vera's Lemon Cookies

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 10

Ingredients

¾ cup unsalted butter (1 ½ sticks), at room temp.

2 egg yolks, large

½ teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon lemon zest, grated

2 tablespoons lemon juice, fresh or more if required

¾ cup granulated sugar

1 cup confectioners’ sugar

¼ teaspoon kosher salt

Directions

Beat the butter with granulated sugar in a large bowl using an electric mixer until fluffy. Slowly add the egg yolks followed by vanilla & salt; continue to beat until combined well. Add the flour; continue to mix until just incorporated. Evenly divide the dough in half & shape into logs, 1 ¼” diameter. Wrap in wax paper & refrigerate for 30 minutes, until firm.

Preheat your oven to 350 F. Slice the logs into 3/8” thick pieces & space them approximately 1 ½” apart on baking sheets lined with parchment. Bake in the preheated oven for 16 to 20 minutes, until lightly golden. Let cool for 5 minutes on the baking sheets and then, transfer them to the cooling racks to completely cool.

Whisk the confectioners’ sugar together with lemon juice & zest in a small bowl until it forms a thick but pourable glaze (feel free to add more of lemon juice, if required). Dip the top of each cookie into the prepared glaze & let set, for 12 to 15 minutes.

Chocolate Zuccotti Cake

Prep Time: 1 hour & 25 minutes

Cooking Time: 25 minutes

Servings: 8

Ingredients

For the Cake:

¼ cup Dutch-process cocoa

1 teaspoon baking powder

¾ cup flour

5 large eggs

½ teaspoon vanilla

¾ cup sugar

¼ teaspoon salt

For the Mousse:

24 ounces Heavy Cream, divided

½ cup sugar

12 ounces bittersweet chocolate (approximately 64%)

For the Zuccotti:

Maraschino Cherries

Amaretti Cookies

Directions

For the Cake:

Move the rack to the lower half of your oven & preheat it to 350F.

Lightly grease an 18x13” jelly roll pan. Grease the bottom and then, add the parchment paper; greasing the paper as well.

Combine flour with baking powder, cocoa & salt in a large bowl.

Beat 5 eggs in a large bowl using an electric mixer. Slowly add the sugar. Whip until very thick & frothy. Then add in the vanilla.

Sift the dry ingredients into the egg mixture.

Then fold the flour and egg to combine. No mixing or stirring. Gently fold.

Pour into prepared pan & bake for 12 to 15 minutes.

In the meantime, prepare the parchment paper in the counter greased with some shortening.

When done, immediately flip the cake on to the prepared parchment paper & let cool for 12 to 15 minutes then, cut into 1” squares.

For the Mousse:

Chop the chocolate into small pieces & place into a large-sized glass bowl.

Bring 12 ounces of cream to a simmer & pour on top of the chocolate. Let sit for a minute, until the chocolate is melted then, whisk until completely smooth. Leave it for an hour at room temperature to cool.

Whip the leftover cream; slowly add the sugar; continue to whip until soft peaks form. When the chocolate is cool enough, fold in the whipped cream to make a mousse.

To Assemble:

Using a plastic wrap; line a 1 ½ quart bowl; leaving excess over the edges.

Line to bowl with the cake squares being sure to pack them tightly, no gaps should be seen. Add ¼ of the mousse to the bowl and then, crumble 8 amaretti cookies; add ¼ cup of the cherries & juice. Cover with ½ of the leftover mousse & add one more layer of the cherries and cookie crumbs. Cover with the leftover mousse & smooth with using an off-set spatula.

Cover & freeze until set, for overnight.

Invert the bowl over a serving platter and carefully use the plastic wrap to unmold the Zuccotti. Let it thaw for an hour in the fridge, top with powdered sugar and serve.

NY Style Cheesecake

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients

For Crust:

4 tablespoons butter (½ stick), melted

12 Savoiardi (ladyfingers) or 7 graham crackers

For Filling:

3 packages cream cheese (8-ounce each), softened

1 tablespoon lemon juice, fresh

2 cups Dairy Brand sour cream

1 ½ tablespoons vanilla

1 cup ricotta cheese

3 large eggs

1 cup sugar

Directions

For Crust:

Combine the ladyfingers with butter in a food processor; process on high speed until mixture is in fine crumbs. Press onto the bottom of a 9” springform pan (approximately 3” high). Wrap a double thickness of foil around the bottom & all the way up sides of outside of your pan.

For Filling:

Beat the cream cheese with sour cream, ricotta cheese, lemon juice and vanilla an electric mixer in a large bowl until light & fluffy, for 5 to 7 minutes. Beat in the sugar & continue to beat until very smooth, for 3 to 4 more minutes. Slowly beat in the eggs; beat well after each addition. Pour the mixture into crust-lined pan.

Bake: Put springform pan into a large baking pan & carefully add hot water to come approximately ⅓ way up side of springform pan. Bake in a preheated 250 F oven until set & a knife comes out clean, for 4 to 4 ½ hours.

Remove the springform pan from large baking pan & let cool at room temperature. While cake is still warm, gently run the tip of a sharp knife around the sides to loosen cake from pan. Refrigerate for 3 hours, until cold.

To Serve:

Carefully remove the springform side of pan. Cut the cheesecake into slices using a very sharp knife (dipped into hot water & wiped dry). Serve cold with fresh strawberries and strawberry sauce & whipped cream, if desired.

Tiramisu

Prep Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4 persons

Ingredients

2 packages soft ladyfingers (3 ounces), split, divided

¼ cup sugar, divided

3 cups cool whip whipped topping, thawed

½ cup strong coffee, freshly brewed

2 teaspoons unsweetened cocoa powder

1 container ricotta cheese (15 ounces)

2 teaspoons vanilla, divided

Directions

Arrange half of the ladyfingers on bottom of a large-sized baking dish. Combine coffee with 1 teaspoon of vanilla & 2 tablespoons of sugar; brush half over the ladyfingers in dish.

Now, using an electric mixer in a medium-sized bowl; beat the ricotta cheese with leftover vanilla and sugar until blended well. Whisk in the Cool Whip.

Spoon half of the ricotta mixture on top of the ladyfingers in dish; cover with the leftover ladyfingers. Brush with leftover coffee mixture; top with leftover ricotta cheese mixture. Sift cocoa on top of your dessert. Refrigerate until chilled, for several hours.

Apple Crostada

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 8 persons

Ingredients

For Crust:

1 ¼ cups all-purpose flour

½ cup margarine or firm butter, cut into ½” pieces

2 tablespoons sugar

¼ teaspoon vanilla

3 tablespoons cold water

¼ teaspoon salt

For Filling & Topping:

3 tablespoons all-purpose flour

½ cup plus 1 tablespoon sugar

4 cups peeled apples, chopped (approximately 4 medium)

1 cup caramel topping

½ teaspoon ground cinnamon

Directions

For Dough: Combine 1 ¼ cups of flour with 2 tablespoons sugar & salt in a medium-sized bowl. Using pastry blender; cut in the butter until particles are size of small peas. Mix vanilla with water in a small bowl; slowly sprinkle on top of the flour mixture, tossing with fork until all flour is moistened & dough almost cleans side of bowl. Gather the dough into a ball; shape into flattened 5” round on lightly floured surface. Using a plastic wrap; cover & refrigerate until firm, for 30 minutes.

Preheat your oven to 400 F. Roll the pastry into 12” round using a floured rolling pin. Place on a large-sized cookie sheet, ungreased.

For Filling: Combine 3 tablespoons flour with ½ cup of sugar in a large bowl. Stir in the apples until coated well. Mound the apple mixture on middle of dough round to within 2” of edge. Fold the edge of dough over the apple mixture; slightly crimping the edge of dough. Combine 1 tablespoon sugar with cinnamon in a small bowl; sprinkle on top of the dough and apples.

Bake in the preheated oven until the crust turns golden brown, for 25 to 30 minutes. Cut into desired wedges. Serve warm; drizzled with some of the caramel topping. Enjoy.

Gigi's Butter Cake

Prep Time: 20 minutes

Cooking Time: 55 minutes

Servings: 16

Ingredients

1 cup softened butter, at room temperature

2 cups sugar

½ teaspoon salt

4 large eggs, at room temperature

½ teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon baking powder

3 cups all-purpose flour

1 cup buttermilk

For Butter Sauce:

1 ½ teaspoons vanilla extract

1 cup sugar

½ cup butter, cubed

1 ½ teaspoons almond extract

¼ cup water

Directions

Cream the butter with sugar in a large bowl until light & fluffy, for a couple of minutes. Slowly add the eggs; beat well after each addition. Beat in the vanilla. Combine flour with baking soda, baking powder & salt; add to the creamed mixture alternately with the buttermilk; beat well after each addition.

Pour into a 10” tube pan, greased & floured. Bake for 55 to 70 minutes, until a toothpick comes out clean, at 350 F. Let cool for 8 to 10 minutes. Run a knife around the edges & center tube of your pan. Invert the cake onto a wire rack over waxed paper.

For Sauce: Combine sugar with butter & water over moderate heat in a small saucepan. Cook until the butter is just melted & sugar is completely dissolved. Remove from the heat & stir in the extracts.

Poke holes in the top of the warm cake; spoon approximately ¼ cup of the prepared sauce on top of your cake. Let stand until sauce is absorbed. Repeat two more times. Poke holes into sides of your cake; brush the leftover sauce on the sides. Let completely cool.

Creme Brûlée

Prep Time: 50 minutes

Cooking Time: 20 minutes

Servings: 8

Ingredients

¾ cup heavy cream

2 egg yolks, small

¼ cup granulated sugar

6 fresh raspberries

½ tablespoon Chocolate Godiva Liquor

2 fresh sprigs of mint

⅓ cup Callebaut Bittersweet Chocolate Pistoles

4 tablespoons crystallized sugar

⅓ teaspoon vanilla bean paste

A pinch of salt

¾ cup half and half

Directions

Place chocolate into a medium-sized, stainless steel bowl. Place vanilla bean paste with half & half, sugar, heavy cream & salt over moderate heat in a large saucepan. Bring it to a simmer & immediately remove from the heat. Place egg yolks into a separate bowl. When cream mixture has come to a simmer, slowly add half of it to the yolks; continue to whisk. Stir the yolk mixture into the cream mixture again. Pour approximately ⅓ of the cream mixture on top of the chocolate; whisk until completely smooth. Slowly add the leftover cream mixture; continue to whisk. Add the chocolate Godiva liquor. Whisk until combined well. Using an electric mixer; continue to mix until smooth. Strain through a fine mesh strainer.

Portion approximately 8 ounces each into 2 creme Brûlée dishes. Place on a sheet pans in 300 F oven with no fan. Fill the sheet pans with hot water (approximately ¼ ways up the sides of creme Brûlée dishes). Bake with empty sheet pan on top rack. Bake until just set in center, for 35 to 40 minutes. Let cool at room temperature. Sprinkle the top of chocolate creme Brûlée with the crystallized sugar. Use blow torch to caramelize until deep golden-brown color is reached. Place Raspberries in middle of creme Brûlée in a circle. Place a sprig of mint in middle, coming out from the berries.

Double Chocolate Brownies

Prep Time: 15 minutes

Cooking Time: 40 minutes

Servings: 3 dozen

Ingredients

½ teaspoon baking soda

1 ⅓ cups all-purpose flour

½ cup boiling water

2 cups sugar

¾ cup baking cocoa

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup pecans, coarsely chopped

2 cups semisweet chocolate chunks (12 ounces)

2/3 cup butter, melted, divided

¼ teaspoon salt

Directions

Preheat your oven to 350 F. Combine the cocoa with baking soda in a large bowl; blend approximately ⅓ cup of the melted butter. Add in the boiling water; give the ingredients a good stir until blended well. Stir in eggs, sugar and leftover butter. Add vanilla, flour & salt. Stir in the chocolate chunks and pecans.

Pour the mixture into a 13x9” baking pan, lightly greased. Bake in the preheated oven until brownies start to pull away from sides of your pan, for 35 to 40 minutes. Let cool.

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