Serves 8

1                      Lemon
2 lbs.              Baby artichokes (about 18)
6T                   Olive Oil
4                      Garlic Cloves, thinly sliced
1t                     Herbes de Provence, Dried
1/2 Cup         Vegetable Broth
1/3 Cup         Dry White Wine
1 T                   Mild Lemon Oil
Preparation:

Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.

Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Finish by tossing with a tablespoon of mild lemon oil and season to taste. Transfer artichokes to platter; cover and keep warm.

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

Serves 8

6 (17” x 12”)   Phyllo sheets, thawed if frozen
1/4 Cup             Butter, unsalted, melted

Soufflé filling

2T                    Butter, Unsalted
2T                    All-purpose flour
3/4 Cup            Whole milk
2t                     Dijon mustard
2                      Large Eggs, separated
½ Cup              Parmesano Reggiano, finely grated
5 oz                 Soft Mild Goat Cheese, crumbled (approx 2/3 cup)

For salad

1 1/2 T             Cider Vinegar
1 1/2 t              Dijon Mustard
TT                    Kosher Salt
5T                    Extra-virgin olive oil
8 oz                 Watercress (8 cups)
6                      Radishes, cut into very thin wedges
3T                    Fresh Chives, chopped

*Special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups*

Preparation
Make cups:
Preheat oven to 375°F.

Cover stack of phyllo with a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with another sheet of phyllo, brushing each with butter.  Continue layering to use 6 sheets.

Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.

Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.

Make filling:
Increase oven temperature to 400°F.

While cups are cooling, melt butter in a heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)

Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.

Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.

Just before soufflés are ready, toss watercress and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.

Place a soufflé cup in each salad and serve immediately.

Cooks’ notes: • Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature. (Extra phyllo cups can be filled with ice cream or fruit for dessert the next day.) • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir (to loosen) before proceeding.

Interpreted from epicurious.com recipe, “Goat Cheese Soufflés in Phllyo Cups with Frisee Salad.”

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

Ingredients:

1 pkg.  Cantimpalitos Cocktail Sausages
1 pkg.  Puff Pastry
5 ozs.   Gruyere Cheese, shaved
1 jar     Honey Mustard 

1. Preheat oven to 375
2. Thaw puff pastry.  Roll out with rolling pin and flour.  Cut into 2”x 2” squares and cover with dampened towel to keep moist.
3. Roll one sausage in a square of puff pastry and place on a lined sheet pan.
4. Top each sausage with a bit of shaved gruyere.

Bake until golden brown.  Bon Appétit! 

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

1 Cup  Menu Brand Pizzicosa, Sauce Piccante
28 oz  Whole Tomatoes, Canned
15 oz   Cherry Tomatoes, Canned
8 ozs   Spicy Sausage or Pepperoni
1  Baguette for dipping 

1. Preheat oven to 375.
2. Combine all three tomato sauces in the blender.  Puree until smooth.
3. Pour into two small oven proof dishes.  Example: 2 7” ceramic quiche dishes.
4. Top with sliced Mahon cheese and sliced spicy sausage.
5. Place on lined sheet pan to accommodate any spills.  Bake at 375 degrees until bubbling and cheese is golden brown.
6. Garnish with fresh basil and fresh cracked black pepper.
7. Serve on a heat proof plate and surround fondue with sliced baguette or gourmet crackers for dipping.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Dipping sauce:

2 ozs or ½ cup  St. Agur Blue Cheese
1 cup Greek Yogurt
1/3 cup Crème Fraiche
2 tbs Chives, snipped
To Taste Salt and Black Pepper

Chipotle Sauce:

1 Cup  Red Wine Vinegar
2 Tablespoons Chipotle Powder
1 Tablespoon New Mexico Chile Powder
2 Tablespoons Garlic Powder
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1 Stick (4 oz) Unsalted Butter, quartered 

1. Make the chipotle sauce: Heat the red wine vinegar in a small saucepan.  Add the chipotle, New Mexico Chile and Garlic powders.  Bring to a simmer, add the mustard and honey.  Turn off the heat and add the quartered butter.  Stir constantly until melted completely.
2. Make the dipping sauce:  Combine all ingredients in a medium mixing bowl and season to taste.  Refrigerate until ready to use.  Can be made 2 days in advance.
3. Make the drumettes: Heat two inches of neutral oil (peanut, vegetable or corn oil) in a large high-sided pan until a deep fry thermometer reads 375 degrees.
4. Season the drumettes with salt and fresh cracked black pepper. 
5. Add the chicken to the oil in batches.  Take out after the skin becomes golden brown.  Approximately 6 – 8 minutes.  Cut into one to assure it is cooked through.
6. Toss to coat the cooked drumettes in the chipotle sauce.
7. Serve with St. Agur blue cheese dipping sauce, celery and/or jicama sticks.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Serves 6 – 8 Appetizer Size Portions

1 cup water
3 cups cauliflower pieces
1 potato, cut into pieces
2 tablespoons butter
1 onion, chopped
3 garlic cloves, finely chopped
2 cups chicken broth
Salt and white pepper, to taste
1/2 cup half and half (you can also use fat free half and half )
½ – ¾ cup White Cheddar Cheese Shredded
Celery Salt
1 cup shredded sharp yellow cheddar cheese

To Make Soup:

1. In a casserole, bring water to a boil.
2. Add ½ the cauliflower and all of the potato pieces.
3. Lower heat and simmer 10 minutes.
4. Set aside, in cooking liquids.
5. Meanwhile roast remaining cauliflower pieces at 425 until lightly browned
6. Melt butter into a clean casserole.
7. Add onion and sauté for 10 minutes until golden and then add garlic and sauté for another 2 minutes.
8. Add cauliflower and potato pieces, along with cooking liquids.
9. Pour in chicken broth and cook for 5 minutes.
10. 10.  Puree in a blender container in small batches until very smooth.
11. 11.  Return all soup to pot and bring to a boil.12.  Stir in cream or milk.
12. Add shredded white cheddar to taste
13. Season with salt, celery salt and white pepper
14. Pour into bowl and top with cheese tuile.

  To make cheddar cheese tuile:

1. Heat oven to 350˚ Place small thin pile of shredded sharp cheddar cheese on silpat (or parchment) lined sheet pan and place in oven for 8-10 minutes until melted and just slightly turning golden.
2. Remove to cool on rack, they should be very crisp when cooled.  Then store in airtight container for up to 2 days.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Serves 6 – 10

1 (16 ounce) package Phyllo Dough
2 cups finely chopped toasted(not raw) Pistachios
1 cup Butter, melted
¼ cup Superfine Sugar
1 ½ cups Goat Cheese
2 Tbsp Honey
1/2 cup good quality Port Wine reduced to 3 tbsp syrup

Directions

1. Preheat oven to 350° F (175° C). Butter the bottoms and sides of a ½ size sheet pan.
2. Unroll phyllo dough. Cut stack to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
3. Place two sheets of dough in pan, butter thoroughly. Sprinkle with a little of the superfine sugar.  Repeat until you have 8 sheets layered.
4. Using a sharp knife cut into 1 inch squares all the way to the bottom of the pan.  Place a piece of parchment paper on top and top with another sheet pan on top of the phyllo to weigh it down.
5. Bake for about 30-40 minutes until golden and crisp.      
6. Let phyllo squares cool.
7. Boil port wine until thick and syrupy – reduced by about two-thirds. Cool.
8. Heat goat cheese in microwave for 10-15 seconds just until slightly softened. Swirl honey and port into goat cheese but do not over mix. You want to be able to see the ribbons of color.
9. Place a small teaspoon of the goat cheese filling in the middle of one of the phyllo squares and spread to the edge.
10. Place another square of phyllo on top and add another layer of the goat cheese mixture. Top with another layer of phyllo.
11. Roll the cheese edges into the pistachio crumbs and place on platter to serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Serves 4

Ingredients:
28oz 3 Cheese Ravioli
10oz Wild Boar Sausage 
1 tsp Minced Garlic
½ cup White Wine
1 tsp Fresh Thyme
1 tbsp Olive Oil
2oz Shallots thin Sliced
4 Giudia Artichoke
8 oz Pomodorina Sauce

In a large skillet over medium heat gently sweat the shallots with the olive oil for 1 minute, join the minced garlic then the wild boar sausage previously cleaned from the casing and crumbled.

Allow the fat to render, while waiting cut the stem off the artichokes, chop it and add to the sausage to slightly brown. Cut the remaining artichoke hearts in wedges and add it to the sausage. Drain off the fat in excess, baste with white wine and allow to evaporate, finish with the Pomodorina sauce and cook for 2 minute over low/medium heat.

Cook the 3 cheese ravioli pasta in hot salted water, when “al dente” drain and save little water where you cook the pasta. Join the ravioli to the sauce and if too dry add a little of water saved from pasta.

Serve sprinkled with fresh thyme and cheese if you wish.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Serves 4

Ingredients:
12 oz Fresh Tuscan Pecorino Wedge # 4 about 3 Oz Each
4-5 oz Thin sliced Speck
7-8 oz Ricotta Fresh Apples (I prefer Honeycrisp or Granny Smith)
1 oz Unsalted Butter

4 oz Fig & Marsala Jam

Preparation:

Wrap the Speck around the Pecorino Wedges and set aside.

Slice the apple in not too thin slices, in the meantime heat a non stick pan over medium heat, sear the cheese wrapped in speck and place in a tray in a preheated oven at 180 F, add the butter in the pan and quickly brown the sliced apple. Remove the sliced apple and place it in kitchen paper to remove the butter in excess. Serve by placing the apple in a dish, over the apple the cheese who will be already softened and on the side the Fig & Marsala Jam.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

You can purchase that hot sauce in-store at Surfas or online at Culinary District today!