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Recipes
Phyllo Wrapped Asparagus
By Odile
Preheat oven to 375 degrees F
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan
Chicken Piccata
By Odile
Preheat the oven to 400 degrees F
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Prosciutto and Carrot Bundles
By Odile
In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper
- 2 carrots, shredded, about 1/2 cup
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch salt
- Pinch freshly ground black pepper
- 4 slices prosciutto
- 4 whole fresh basil leaves
Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts
By Odile
In a food processor, combine pistachios, oregano, thyme, and garlic powder
- 1 cup shelled pistachios
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 tilapia fillets
- Salt and freshly ground black pepper
- 3 tablespoons honey mustard
- 1 1/2 tablespoons olive oil, divided
- 4 ounces prosciutto, diced
- 4 tablespoons pine nuts
- 6 cups fresh chard leaves
- 1/4 cup crumbled Gorgonzola or blue cheese
Baba au Rhum
By Odile
Combine the currants and rum in a small bowl and set aside
- 1/3 cup dried currants
- 1 tablespoon good dark rum
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup milk
- 1 package dry yeast
- 2 tablespoons sugar
- 2 extra-large eggs, at room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup apricot preserves
- 1 tablespoon water
- .
- Rum Syrup, recipe follows
- 1 cup sugar
- 2/3 cup good dark rum
- 1/2 teaspoon pure vanilla extract
- Whipped Cream, recipe follows
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
Rum Raisin Bread Pudding
By Odile
Preheat oven to 350 degrees F
- 3 cups milk
- 3 tablespoons butter
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 3/4 cup packed brown sugar
- 3 tablespoons rum
- 1/2 cup raisins
- 7 (1/2-inch) slices brioche bread, cubed or torn
- 4 eggs, beaten
Red Hook Ceviche
By Odile
Bring a saucepan of salted water to a boil over medium heat
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, muscle removed and finely chopped in 1/4-inch dice
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 jalapeno, seeded and sliced
- 1/2 bunch cilantro, leaves chopped
- 1/2 small red onion, thinly sliced
Red Wine Marinated Flank Steak
By Odile
In a large zip-top bag, combine all ingredients
- 1 1/4 pounds flank steak, rinsed and patted dry
- 1 (1.06-ounce) packet zesty herb marinade (recommended: McCormick)
- 1 1/2 cups red wine, preferably Merlot
- 1 teaspoon dried rosemary, chopped
Shrimp Cocktail with Lemon Dipping Sauce
By Odile
Arrange Shrimp on serving platter, cover and refrigerate until serving
- For Shrimps:
- 1 1/2 pounds pre-cooked shelled extra-large shrimp
- Spicy Lemon Pepper Dipping Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon hot sauce, preferably Sriracha
- 2 teaspoon lemon pepper seasoning, salt free
- 1 teaspoon lemon juice
The Heavyset Cheese Ball
By Odile
Preheat oven to 300 degrees F
- 1 1/4 cups whole natural almonds
- 1 (8-ounce) package of cream cheese
- 1/2 cup real mayonnaise
- 3 crispy cooked bacon slices, crumbled
- 1/2 teaspoon dill weed
- Salt and pepper
- 1 tablespoon chopped green onion
- Sprigs, for garnish