March 14, 2008
The Secret Sauce welcomes chef Rachel Allen to the blog, where she will share her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This traditional Halloween time Irish mashed potato and cabbage dish is delicious, perfect winter food. I love this with the Pork Chops with Caramelised Apples, or the Homemade Pork Sausages and Apple Sauce."
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
Continue reading Rachel Allen's Colcannon with Cabbage .
March 14, 2008
The Secret Sauce welcomes chef Rachel Allen to the blog, where she shares her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This apple sauce is to be served with roast duck, pork or goose. Keeps for a few days, freezes too!"
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
The Secret Sauce welcomes chef Rachel Allen to the blog, where she shares her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This apple sauce is to be served with roast duck, pork or goose. Keeps for a few days, freezes too!"
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
Continue reading Rachel Allen's Apple Sauce.
March 7, 2008
The Secret Sauce welcomes chef Tom Valenti to the blog. Valenti is the owner and head chef at Ouest restaurant in New York City.
Chef Valenti shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham. He says, "Not only do these types of foods introduce flavor, but these particular things are great entertainment tools. You can finish last-minute in front of your guests and not be tied to the stove! The dishes are easy to prepare and you can throw them back into oven or broiler or even out on the grill if the weather permits."
Watch the segment from TODAY
View his recipe below and scroll down to the bottom of this entry to find even more delicious recipes from chef Tom Valenti.
About the Chef:
Chef Tom Valenti is one of the most revered chefs in New York City is the owner of Ouest Restaurant. A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant.
Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the "Best New Restaurant" in New York City, while Food and Wine magazine lauded Valenti as one of the country's "Ten Best New Chefs" in 1990. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.
Valentine’s books include Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques.
More recipes from Chef Tom Valenti:
The Secret Sauce welcomes chef Tom Valenti to the blog. Valenti is the owner and head chef at Ouest restaurant in New York City.
Chef Valenti shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham. He says, "Not only do these types of foods introduce flavor, but these particular things are great entertainment tools. You can finish last-minute in front of your guests and not be tied to the stove! The dishes are easy to prepare and you can throw them back into oven or broiler or even out on the grill if the weather permits."
Goat Cheese & Basil Stuffed Shrimp Wrapped in Prosciutto
Ingredients:Procedure:
- 12 large shrimp, about 12 oz, peeled and deveined
- 3 oz goat cheese, at room temperature
- 12 large basil leaves
- 6 large slices prosciutto de Parma (about 1 ½ oz), cut in half horizontally
- 1 Tbsp olive oil
- Put some goat cheese in the cavity of each shrimp.
- Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp.
- Wrap the entire shrimp with a piece of prosciutto.
- Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan.
- Add the shrimp with the prosciutto’s seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.
- Transfer to paper towels to drain. Repeat, adding more oil as necessary.
Marinated Shaved Fennel
Ingredients:Procedure:
- 2 large fennel bulbs
- 1 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- ¼ tsp coarse salt
- Few turns freshly ground black pepper
- Cut fennel bulbs in half lengthwise.
- Slice very thin on a Japanese mandolin.
- Assemble marinade in a bowl, whisk to combine.
- Add fennel to the bowl and mix well with marinade.
Click here to print this recipe!
About the Chef:
Chef Tom Valenti is one of the most revered chefs in New York City is the owner of Ouest Restaurant. A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant. Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the "Best New Restaurant" in New York City, while Food and Wine magazine lauded Valenti as one of the country's "Ten Best New Chefs" in 1990. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.
Valentine’s books include Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques.
More recipes from Chef Tom Valenti:
March 7, 2008
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
Watch the segment from TODAY
Click continue reading to get his recipe and scroll down to the bottom of this entry to find even more delicious recipes from chef Tom Valenti.
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
Continue reading Tom Valenti's Bacon-Wrapped Pork Tenderloin.
March 7, 2008
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
\Watch the segment from TODAY
Click continue reading to get his recipe and scroll down to the bottom of
this entry to find even more delicious recipes from chef Tom Valenti.
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
\
Continue reading Tom Valenti's Cod Wrapped in Sorrano Ham.
