Recipe Package

Salads: Arugula Salad with Sliced Woodland Mushrooms and a

Sherry Dressing and Vine Ripened Tomato with Bocconcini and Basil

Entrees: Chicken Breast Stuffed with Mushrooms and Goat Cheese,

Gnocchi with Tomato and Basil Ragout and Poached Salmon Fillet
with Chive, Caper Butter Sauce.
Dessert: Assorted Pastries

Date: October 16th, 2010

 Tomato Boccocini Salad

Portion: 6

1 cup Olive Oil

3 tablespoons Honey
½ cup Balsamic Vinegar
1 tablespoon Dijon Mustard
½ Onion, diced
½ bunch Chives, finely chopped
Salt and Ground Black Pepper
6 Vine Ripened Tomato, sliced
12oz Bocconcini Cheese, sliced
½ bunch Basil, chopped

Method:
1: To make the vinaigrette: Whisk together the Vinegar, Honey, Onions and Mustard. Slowly add
the Walnut Oil until the vinaigrette is well mixed. Add the Chives and season with Salt and Pepper
to taste.
2: Arrange the sliced Tomato on to a platter. Place Cheese on top of the tomatoes pour the
dressing over top and sprinkle with Basil.

Roasted Chicken Breast Stuffed with Mushroom and Goat Cheese

Portions: 6
3 tablespoons Olive Oil
12 oz Assorted Mushrooms, chopped and cooked
1 tablespoon Parsley, chopped
1 cups Goat Cheese
Salt and Pepper
6 pieces 7 to 9 oz Chicken Breast, boneless and skinless

Method:
Preheat oven to 375 degrees F.
1: In a large bowl, add the Mushrooms, Parsley. Mix well and add Salt and Pepper.
2: Place the Chicken on a cutting board. With a sharp knife cut a deep pocket horizontally being
careful not to cut through to the other side. The pocket will be about 2 1/2 inches long and 1 1/2
to 2 inches deep. Pipe the stuffing into each Chicken Breast.

3: Season Chicken Breasts with Salt and Pepper. Transfer to a roasting pan. Roast the Chicken
in a preheated oven for about 25 minutes or until an instant-read thermometer registers 160
degrees F. Remove from the oven and let rest for 5 minutes before serving.
 Basic Potato Gnocchi Dough

Portions: 4
2 ¼ pounds Potatoes (Yukon gold or white skin)
1 ¾ cups All Purpose Flour
1 Egg, lightly beaten
Salt and Pepper, to taste

Method:

1: Steam the Potatoes for 25 minutes or until tender then mash with a potato ricer while they are
still hot.

2: Stir in the Flour, Egg and a pinch of Salt and Pepper and kneed to soft, elastic dough. Be
careful with the ratio of Potatoes to Flour: if there is too much flour the gnocchi will be hard. If
there is too much potato the gnocchi, they tend to disintegrate while cooking.

3: Shape the dough into long rolls just over 2/3 inch in diameter and cut into ¾ -inch length. Press
them gently against the underside of a grater or a fork.

4: Bring a large pot of lightly salted water to a boil. Add the gnocchi, a few at a time, and remove
with a slotted spoon as they rise to the surface. Drain place onto a warm serving dish and pour
your choice of sauce.

Salmon Fillet with Caper butter sauce

Ingredients

2 tablespoons extra-virgin olive oil

2 medium shallots, very finely chopped
1 1/4 cups dry white wine
1 stick cold unsalted butter, cut into tablespoons
2 tablespoons chives chopped
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper
2 cups water
Four 6- to 7-ounce skinless salmon fillets

Directions

In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4
minutes. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7
minutes. Reduce the heat to moderate. Remove the skillet from the heat and whisk in the butter,
1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very
warm. Stir in the capers and season with salt and pepper.
In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil.
Season the salmon fillets with salt and pepper and add them to the skillet. Simmer very gently
over low heat, turning once, until just cooked through, about 4 minutes per side.
When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking
constantly just until hot; do not let it boil. Spread the shredded lettuce on plates. Using a slotted
spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel,
then set them on the lettuce. Pour the caper-butter sauce over the salmon fillets and serve.
 Tomato and Bocconcini Salad
6 large tomato, sliced 1/2 inch thick
6 large Bocconcini, sliced 1/2 inch thick
1 cup balsamic vinegar, reduced by 1/2

Basil Oil
3 cups fresh basil, leaves
1 cup grape seed oil

Directions

Tomato and Bocconcini Salad

On large platter alternate tomato and Bocconcini, sprinkle with coarse salt and fresh ground
pepper.
In a small bowl whisk together reduced balsamic with basil oil (see recipe).
Drizzle on to salad and garnish with fresh basil leaves.
Serve immediately.

Basil Oil
Blanch basil leaves in boiling water for 30 seconds.
Remove and plunge into ice water bath.
Remove right away and dry gently between sheets of paper towel.
In a blender puree oil and basil leaves.
Transfer to airtight container and leave overnight

Arugula Salad, Sliced Mushrooms and Sherry Dressing

Portions: 6

1cup canola oil

1/2 cup sherry vinegar
2 tablespoons honey
1 tablespoon shallots chopped
Salt and freshly ground black pepper
12oz sliced avocado
10 oz sliced Mushrooms

Method:
1: To make the dressing: Whisk together the vinegar, honey and shallots, add to the oil slowly
and mix well. Season to taste with salt and pepper. Keep to the side until needed.
2: Toss the Arugula, sliced mushrooms in a bowl with the dressing, season with salt and pepper
to taste mix well. Place in a bowl and serve.