Mediterranean Chicken

1 lb Wild Mushrooms
1/4 Cup Kalamata
2 Plum Tomatos
5 Tbs Shallets and Capers
4 Grape Tomatos
1 Tbs Parsley
2 Chicken Breasts(boneless, skinless)
2 Tbs Chilled Butter
1 Tbs Olive Oil
1/2 Cup Chicken Broth
1 Garlic Clove

1. Preheat oven to 200 degrees F. Heat Oil in large skillet over high heat.
2. Sprinkle chicken with salt and pepper. Add to skillet, cook until brown and just cook through about 5 minutes per side. Transfer to oven proof plate and place in oven to keep warm. Discard oil from skillet.
3. Add oil to skillet and heat over high heat. Add mushrooms; saut'e until wiltened and begining to brown about 3 minutes.
4. Add broth; boil until all liquid evaporates, about 5 minutes.
5. Add Kalamata Olives, Plum Tomatoes seeded and diced, garlice clove, shallets, and Capers to skillet. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes.
6. Add butter to skillet and stir until melted.
7. Mix in grape tomatos. Season to tast with salt and pepper. Spoon mushroom mixture over chicken. Add parsley.

Nicoles Style Spaghetti

1/4 Zucchini
1  Sweet Pepper (orange, red, yellow)
2oz Mushrooms
6oz of Spaghetti
1/2 lbs Ground Beef
14oz Spaghetti sauce

1. Cook ground beef in large dutch oven and drain off excess fat
2. Slice mushrooms and zucchini into 1/8 slices, then set aside
3. Slice sweet pepper into 1/2 x 1/2
4. Bring 6 quarts of water to a boil in a stock pot, and spaghetti. Continue to boil until done, about 10-12 min
5. Pour spaghetti sauce over the browned meat. Add prepared vegetables. Simmer about 5 min and serve.

Brussel Sprouts with Bacon and Craisins

1 pkg       Brussel Sprouts, quartered
1-2 Tbsp  Shallet
2 slices     Bacon
1/4 cup    Craisins
1/4 cup    Chicken Broth
1 1/2 t.     White Wine Vinegar
Pinch        Salt, Pepper

1. Cut bacon into small dice.
2. Cook until browned.
3. Meanwhile, cut sprouts in quarters and mince shallet.
4. Remove bacon from pan and set on paper towel to drain.
5. Drain all but 1 Tablespoon of bacon grease.
6. Add sprouts to pan, and cook sprouts, flat side down, for 2-3 minutes.
7. Turn over, and add craisins, broth, and vinegar; cook additional 3 minutes
8.  Return bacon and shallet into pan and stir.
9. Serve

Lavender and Thyme Scented Roasted Chicken

Lavender and Thyme Scented Chicken with a Butter Sauce

Lavender, Thyme, and Lemon Compound Butter

1/4 cup softened butter

zest of 1/2 lemon

1 sprig thyme

1 sprig lavender

1.  Remove leaves from thyme and lavender sprigs. 

2.  Finely mince thyme, lavender, and lemon zest; add to softened butter.

3.  Roll into a log and wrap with plastic wrap.  Allow to chill.

4.  Use as a spread for bread, or as in the photo above, as a seasoning for chicken.  Just slip discs of the compound butter under the skin of the chicken breast and thighs.  Roast in the oven.  When chicken is done, whisk the remaining butter into the fond in the pan to create a lovely butter sauce.  Serve.

Orange Basil Granita

Shown garnished and presented 3 ways.

(adapted from Martha Steward Living)

  4   tablespoons sugar

1/2  cup water

2-4  basil stems

       zest from 1 orange

  2   tablespoons basil chiffonade

2 1/2 cups orange juice

1.  In small saucepan, bring sugar and water to simmer over medium low heat, stirring unti sugar has dissolved.  Remove from the heat.  Add basil stems and orange zest and let syrup stand for 10 minutes.

2.  Put orange juice in medium bowl.  Pour basil syrup through a fine sieve into the orange juice mixture.  Discard basil stems and orange zest.

3.  Put mixture into a 9 x 9" nonreactive dish (glass is good) or casserole.  Stir in basil chiffonade.  Chill in freezer until frozen.

4.  To serve:  Scrape ice with scoop and put into serving dish.

Chocolate Basil Leaf Garnish--

1/2 cup semisweet chocolate chips

4-6 basil leaves

5.  Melt chocolate in bowl over simmering water, stirring to avoid burning the chocolate.  When melted, brush basil leaf with chocolate.  Place in refrigerator to harden.  Garnish granita with chocolate basil leaves.

Serves 4 to 6 as a dessert or intermezzo course

ProStart Final Exams

Members LaShawn Moore, Liz Rusch, Dakota Hensler, and Chelsea Catania make a wonderful menu of Roasted Pork Tenderloin, Sweet Potato Cakes, Sauteed Apples, and Haricots Verts.

Laurel Wright, Colin Renk, Brigham Starks, and Rudy Duarte created a wonderful menu of Broiled Flank Steak, Oven Roasted Potatoes, Corn, Pepper, and Jicama Salad, and a Vol au Vents with Fresh Berries and Whipped Cream with a Berry Coulis.

The team of PaNtau Yang, Hannah Arnold, Ryan Fitzpatrick, and David Rodriguez made Cider-Braised Pork Medallions, Warm Vegetable Slaw, and Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

Leila Merriman, Michelle Gress, LaTianna Clay, and Darnell Morris went Middle Eastern with their menu of Moroccan Lemon Chicken with Mango Chutney, Herbed Basmati Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

The team of Alex Bries, Keven Seybert, and Ashley Drake made a traditional American meal of Tenderloin of Beef with Blue cheese and Herb Crust, Potato Gratin, and Pan-Steamed Lemon Asparagus.

Niki Munz, Sai Yang, Megan Wisnowski, and Rick Brown made a gourmet delight of Seared Tuna with Salsa Verde, Black Bean Salad and Cornbread, with Vol au Vents with Fresh Berries and Whipped Cream and Berry Coulis.

All recipes were taken from Gourmet Meals in Minutes, The Culinary Institute of America, 2004.

Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks

The ProStart Class had lots of requests for this recipe from our last ProStart luncheon.  It was from an issue of Cooking Light so you know that it is low in calories.

29 oz. Bartlett Pears, canned in light syrup
3 tablespoons candied ginger, minced
4 mint leaves

1.     Puree pears and liquid with food processor or blender.
2.     Add ginger and process well.  Pour into a 9" x 9" cake pan and freeze until mixture begins to set.
3.     Remove mixture to food processor and pulse until smooth.  Return to pan and freeze until firm.  Use a scoop to serve.  Garnish with a mint leaf.

Yields 4  1/2 cup servings


The ProStart Class served this Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks.  The recipe was found on 'Taste of Home' and a link has been included:  http://www.tasteofhome.com/Recipes/Chocolate-Dipped-Phyllo-Sticks