Private Party September 24, 2024

Spinach stuffed chicken

Sun Dried Tomato Risotto

Balsamic roasted vegetables

 Creme Brule

 Spinach Stuffed Bacon Wrapped Chicken

  Yield: 2

2 boneless skinless chicken breasts, pounded

½ cup cooked spinach

2 cloves garlic finely chopped

¼ cup onion finely chopped

¼ cup cream cheese

¼ cup shredded mozzarella

¼ cup grated Parmesan cheese

4 thin slices bacon

salt and pepper to taste

Preheat your oven to 425 degrees F.

In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.

Divide filling between chicken. Roll chicken up. Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.

Place the chicken breasts onto a sheet tray lined with parchment paper, and place in oven cook 35-40 minutes, until cooked through (175F internal temperature).

Sun Dried Tomato Risotto

INGREDIENTS  

• 3 1/2 cups vegetable stock
• 2 oz sun-dried tomatoes chopped
• 1/2 cup onion finely chopped
• 1 garlic cloves minced
• 2 tablespoon vegetable oi
• 3/4 cup arborio rice
• ¼ cup dry white wine or sub more vegetable broth
• ¼ cup parmesan cheese plus more for serving
• 2 tablespoon freshly chopped herbs plus more for serving parsley and/ or basil

INSTRUCTIONS

1. In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.

2. While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
3. Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.
4. Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.