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RECIPES
126
Spring Rice Pilaf
1 Tablespoon butter
1 shallot, finely chopped
2 cloves garlic, minced
2 cups long grain rice, rinsed
4 cup chicken stock
1 cup fresh or frozen peas, cooked
1
⁄
2
cup Prosciutto, julienned
1
⁄
2
cup shaved parmesan cheese
Salt and pepper, to taste
In an oven-safe 4 qt saucepan, melt butter. Add shallot and garlic and cook until soft. Add rice and cook for about 2 minutes. Add in
chicken stock. Bring to a boil. Cover and set aside until ready for oven.
Oven-Roasted Asparagus
1 pound asparagus, tough woodsy end removed and trimmed
1 Tablespoon olive oil
Salt and pepper, to taste
Combine asparagus, olive oil, salt and pepper in a baking dish. Set aside until ready to bake.
Rosemary Focaccia
1 pound loaf frozen bread dough, thawed as package directs
2 Tablespoons olive oil
1 Tablespoon chopped fresh rosemary
Sea salt, to taste
Lightly oil a 15 x 10 x 1" baking sheet. Slide dough into pan. Using the remaining 1 Tablespoon of oil on your fingertips, stretch dough to fit
in the pan to 1/2 inch thickness. Gently “dock” the dough by making small fingerprints over the surface of the dough. Sprinkle rosemary
over the top of the dough. Cover loosely in plastic wrap and let rise for 30 minutes. Set aside until ready to bake.
RECIPES
127
Cream Puffs with Light Whipped Cream and Fruit Compote
FOR CREAM PUFFS
1 cup water
1
⁄
2
cup unsalted butter, cut into cubes
1
⁄
4
cup sugar
1
⁄
2
teaspoon vanilla extract
1 cup all purpose flour
4 eggs
1 egg white, lightly beaten
6 ounces chopped semi sweet chocolate
1 Tablespoon unsalted butter
2 cup cream, whipped with
1
⁄
4
cup sugar
Fresh fruit of choice
Combine water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring
vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly.
Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag.
Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white. Set aside
until ready to bake.
INSTRUCTIONS FOR BAKING FULL MEAL
Place rice in oven on rack position 1. Place focaccia bread on rack position 5. Set timer for 10 minutes. When timer expires, place
asparagus in oven next to rice and place salmon on rack 5. Set timer for 20 minutes. When timer sounds, pull all food out of oven.
Place cream puff in oven and set timer for 25-30 minutes.
To Serve: Stir prosciutto and peas into rice pilaf and fluff with a fork. Place a ring mold on a warm plate and fill with rice pilaf.
Remove the ring mold and place 3 stalks asparagus on top. Garnish with shaved Parmesan cheese. Top with salmon and drizzle
with glaze. Slice foccaccia bread into 1-inch thin slices. Place on plate. Serve immediately.
After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in whipped cream or place the whipped
cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling.
Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Garnish with fresh fruit
of choice.