3-Cheese, Mushroom and Spinach Calzone (serves 2) with Sun/Roasted Marinara (makes about 3 cups)

A super meal for Chez' Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.

We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to the Chez' Recipe Book and should be added to yours as well.

- Chez


3-Cheese, Mushroom and Spinach Calzone (serves 2)

• 1 tablespoon olive oil plus additional for brushing



• 8-ounce package sliced crimini (baby bella) mushrooms



• 3/4 teaspoon fennel seeds



• 2 garlic cloves, minced



• 1/2 teaspoon dried oregano



• 4 cups (packed) baby spinach



• All purpose flour (for sprinkling)



• 1 13.8-ounce tube refrigerated pizza dough



• 3 tablespoons grated Parmesan cheese, plus additional for sprinkling on finished calzone



• 1 cup grated Fontina cheese



• 1/4 cup whole-milk ricotta cheese



• 1/4 teaspoon dried crushed red pepper
  

Preparation
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.

Sun/Roasted Marinara (makes about 3 cups)

• 6 oz. can tomato paste



• 6.5 oz. jar sun dried tomato pesto



• 14.5 oz. can fire roasted crushed tomatoes



• 3-4 oz. raisins



• 1 cup chianti



• ½ tsp. minced garlic



• ½ tsp. dried oregano



• 3 tablespoons finely sliced fresh basil



• 1 tsp. fennel seeds



• 1 tsp. red pepper flakes

Preparation
Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.

Yeast (Belgian) Waffles

Here is a tasty alternative to the standard waffle that plays exceptionally well as a side to chicken in the classic Chicken and Waffle Combo. Give this one a try, you’ll thank me.

- Chez

• 1 3/4 cups milk


• 8 tablespoons butter , cut into pieces


• 2 cups bread flour


• 1 tablespoon sugar


• 1 teaspoon salt


• 1 1/2 teaspoons yeast


• 2 large eggs


• 1 teaspoon vanilla extract
  

Directions:

1. Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
2. Cool milk mixture until it is warm to the touch.
3. In a separate bowl, whisk flour, sugar, salt and yeast together.
4. Gradually add warm milk mixture to flour mixture and whisk until smooth.
5. In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
6. Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
7. When you are ready to make the waffles, preheat the waffle iron.
8. Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and be foamy).
9. Whisk batter until smooth- it will deflate.
10. Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
11. Serve immediately or keep warm in a low temperature oven.

Scratch Mushroom Soup

Sometimes the theme for the dinner is the date, or perhaps it is a holiday, but in the case of the dinner of 1/8/12 the theme was derived from the cocktail and while it didn’t win the Star it still represented well and will be forever remembered as the inspiration for the dinner.

So who did win? Well, that would be the ‘Made from Scratch’ Mushroom Soup. Give it a try and see if you agree that it is a ‘keeper’.
- Chez

Ingredients

1 1/2 c dried mushrooms (your choice)
3 c fresh mushrooms quartererd
32 oz vegetable stock
16 oz water
1 tbs unsalted butter
2 tbs Italian seasonings
2 tbs dried thyme leaves
2 tbs dry sherry
1 yellow onion, finely diced
2 tbsp flour or cornstarch
8 oz sour cream
salt and pepper to taste
chopped dill and dash of pepper, for garnish

1 Put dried mushrooms in a pot and cover them with 2 cups boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes.

2 After they are softened, rinse them and chop them up into diced bits, or into strips. Reserve mushroom water.

3 In your soup pot, add all mushrooms, mushroom water, Italian seasonings and the broth. Bring to a boil and then reduce to simmer.

4 In a saucepan, sautee onions in all the butter and thyme until brown and tender. Deglaze with sherry and add onions and butter to the pot.

5 In a small bowl, mix cornstarch with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup.

6 Stir in the sour cream. Salt and pepper to taste.

7 Garnish with chopped dill & pepper and serve.

Bacon-Wrapped Maple Pork Loin

New Year's Day and pork just work well together and here is a dish that says "Happy New Year, y'all!" 100% easy and 110% great tasting... I dare you to try it!



- Chez






For Brining pork

• 8 cups water


• 1/3 cup kosher salt


• 4 tablespoons maple syrup (Grade B or amber)


• 2 teaspoon crushed black peppercorns


• 2 sprigs fresh sage


• 1 large garlic clove, smashed


• 3 Turkish or 2 California bay leaf


• 1 (4- to 4 1/2-lb) boneless pork loin roast

For Roasting Pork

• 3 garlic cloves, finely chopped


• 2 tablespoons finely chopped fresh sage


• 5 tablespoons maple syrup (Grade B or amber)


• 5 tablespoon cider vinegar


• 16 bacon slices (about 1 lb)

Brine pork: Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.

Put oven rack in middle position and preheat oven to 350°F.

Roast pork: Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan.

Stir together garlic, sage, and syrup in a small sauce pan and heat over medium high until reduced by half. allow to cool.

Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

"Paint" roast with syrup mixture and roast pork until thermometer registers 140°F, about 1 1/4 hours.

Brush pork with syrup/vinegar reduction and continue to roast until internal temp reaches 150°F, about 10 minutes more.

Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip and let roast stand, uncovered, 5 minutes.

Carve and serve.

The Classic Tom & Jerry and Tom & Jerry Pancakes

In the 1890s, the festive drink of the season was the Tom and Jerry and while the years have not been kind to this classic hot toddy, in select circles it is making a comeback… well at least in the kitchen of Chez.

Warm and rich, not too sweet despite what you may think… we hope it will be a welcome addition to your holiday gathering repertoire… and the good news is that Chez has found a great use for the leftover batter. Check out the drink recipe below and then check out what to do with what you have left.

- Chez

For the batter:

• 4 fresh eggs, separated


• 2 cups granulated white sugar


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon ground cloves


• 1/2 teaspoon ground allspice


• 4 tablespoons añejo rum

For the drink:

• 2 tablespoons of batter


• 2 tablespoons brandy


• 2 tablespoons añejo rum


• 3 or 4 ounces boiling water


• Freshly grated nutmeg, for dusting

For the batter: In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)


For the drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.


For the pancakes:

• 2 cups leftover Tom & Jerry batter


• 1 ½ cup cake flour


• 2 tablespoons baking powder


• 1/2 cup whole milk

To prepare: Preheat oven to 200.
In a lightly oiled, nonstick griddle over medium heat, pour ¼ cup of the batter and cook until bubbles form and remain open… about 4 minutes, Then flip and cook opposite side until brown, about 2 minutes. Transfer to oven and repeat until batter is all used up.


Serve warm with whatever sides you like.

Orange Spice Wine

Here is a very nice alternative to traditional Glühwein or mulled wine, but this one uses a white wine as a base and is a great melding of orange, bay, clove and licorice.



Unlike traditional mulled wines, this one is served at room temperature and but it still ushers in the holiday season.


Note: Make this 4-6 days before you need it, store tightly sealed, away from direct light. DO NOT refrigerate.

- Chez

• 1 (750-ml) bottles dry white wine
• 1/4 cup sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1/4 cup Sambuca
• 2 whole cloves
• 4 Turkish or 2 California bay leaves
• 1 navel oranges
• 1 glass carafe

Bring all ingredients except oranges to a simmer, stirring until sugar has dissolved.
Remove zest from orange in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve orange for another use and place zest in carafe.
Fill carafe with wine mixture and cool, and seal carafe with plastic wrap.
Unwrap and allow to breath (and give it a gentle stir) 1 hour before service.

Doughnut and Bacon Eggnog Bread Pudding

‘Tis the season to go all out…’, so how about starting the festive Holiday Season with this brunch treat that is guaranteed to bring a smile to your face. This Chez-original says “Welcome to the Yuletide” like no other dish, and the salty and sweet combo along with the yeasty goodness ‘makes the season bright’.

- Chez



Ingredients:

· 8 x 8 cake pan
· parchment paper
· 10 each glazed, yeast dough nuts (Krispy Kreme would work well), cut into eighths
· 12 pieces, thick cut bacon, cut into strips and fried crisp.
· 1 ½ cup eggnog
· 6 eggs
· pinch salt
· 1/2 tsp nutmeg
· 4 ounces cream cheese, room temperature
· 1/4 tsp cinnamon
· 1/4 vanilla extract
· toasted pecans (garnish)

Instructions:


Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered.(If you forget this step you will be very, very sad… so don’t forget it! Trust me, you will thank me later.)
Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth… 2 minutes.


Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces.
Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours… or better yet, overnight!


Preheat oven to 350 F.


Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!


Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.


Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper.) and place on a cake platter.


Drizzle or ‘frost’ pudding with cream cheese topping, scatter with toasted pecans, slice and and serve.

A Full Meal Deal - Serves 4

The meal served at Chez on 12/4 was so stupendous that no winning STAR could be selected… well, no problem. We will just post the entire meal. How does that suit you?
Enjoy - Chez

Golden Agave Mojito – serves 4
+ Demerara or raw sugar (for rims of glasses)
+ 1 lime wedge
+ 1 cup gold rum
+ 1/2 cup (generous) fresh lime juice
+ 1/3 cup agave nectar
+ 12 mint leaves plus 4 mint sprigs for garnish

Place enough sugar on small plate to reach depth of 1/4 inch. Run lime wedge around rim of 4 Martini glasses to moisten. Dip rims into sugar on plate. Blend rum, lime juice, and 1/3 cup agave nectar in blender until well mixed. Add 12 mint leaves and blend until small green flecks appear. Pour into prepared glasses. Garnish with mint sprigs and/or lime wheels.

Thyme mashed potatoes – serves 4
+ 2 pounds Yukon Gold potatoes, quartered
+ 4 1/2 tablespoons butter, room temperature
+ 6 tablespoons (or more) warm whipping cream
+ 2 tablespoons minced fresh thyme

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonful if dry. )

Balsamic butter sauce
+ 1/3 cup balsamic vinegar
+ 1 garlic clove, finely minced
+ 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. (Sauce will harden.) At the same time as you are searing the fish, rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.

Butter and Garlic Sugar Snap Peas – serves 4
+ 2 cups sugar snap peas, strings removed
+ 1 tablespoon finely mince garlic
+ 2 tablespoons butter

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; add garlic and butter and allow the residual heat from peas to melt butter. Toss to distribute butter and garlic, cover and set aside.

Seared Tilapia – serves 4
+ 4 4-5-ounce tilapia fillets
+ 2 tablespoons olive oil

Heat 1 tablespoon oil in large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 4 minutes per side.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Citrus Pound Cake
+ 2 cups sifted cake flour (not self-rising; sift before measuring)
+ 1 teaspoon baking powder
+ 1/2 teaspoon salt
+ 1 cup granulated sugar
+ 1 tablespoon grated orange zest
+ 1 teaspoon lime zest
+ 1 teaspoon grated lemon zest
+ 2 sticks (1/2 pound) unsalted butter, softened
+ 4 large eggs, at room temperature 30 minutes
+ 1 teaspoons fresh orange juice
+ 1 teaspoon fresh lemon juice
+ 1 teaspoon fresh lime juice
+ 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

NOTE: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.

Amaretto Whipped Cream
+ 1 pint heavy whipping cream
+ 1/4 cup amaretto
+ 1 1/2 cup confectioners sugar
+ Pinch salt

With a high speed mixer, whip ingredients together to make the best whipped cream you have ever had. Serve with Citrus Pound Cake.

Tart Raspberry Gelle (serves 2)

I love dessert and a dessert that is both easy and tasty is one that scores high as far as I am concerned. Here is a recipe that I ‘invented’ that serves well in both easy and delicious categories. Note that in consideration of the alcohol in this dessert, this one isn’t for the kiddies.

- Chez

• 1 pkg raspberry JELLO


• 1/2 cup sour cream


• 1 cup Crème de Framboise


• 3 tbs Pomegranate molasses


• 1/2 cup boiling water


• 1 tbs lemon juice


• 2 scoops of vanilla ice cream


• 2 ‘spritz’ whipped cream
  
  

1. Bring water to boil


2. Add JELLO, whisk well to mix


3. Add sour cream, whisk well to mix


4. Add Crème de Framboise, molasses and lemon juice, mix well


5. Pour into 2 wine goblets, and allow to set up (4 hours)

NOTE: the ‘creamy’ component will rise to the top and the ‘clear’ component will sink to the bottom (think JELLO shots).

At service, add ice cream and whipped cream… enjoy!

Bananas Foster Pudding (serves 4)

Dessert… it's the best part of the meal, and tonight’s star is indeed the best part.

Now this IS NOT you're kids pudding, this one is all about the Adult Dessert World, so don't even think about sharing this one, but if you are over 21... Enjoy!

- Chez

· 1 pkg 4-serving instant vanilla pudding
· 2 cups milk
· 8 oz light sour cream
· 1 tsp. vanilla extract
· 1 tbsp. dark rum
· 6 shortbread cookies – crumbled
· 4 medium ripe bananas, split long way
· No stick spray
· 4 tbsp. sugar
· 8 tbsp. whipped cream topping
· 2 tbsp. dark rum
· 2 tbsp. brandy

1) Mix pudding mix and milk until smooth
2) Add sour cream and continue to mix. Once smooth…
3) Add vanilla extract and 1 tablespoon dark run
4) Incorporate together and set aside
5) Place 1 tablespoon of cookie crumbs in bottom of parfait or pudding dishes
6) Lightly spray bananas with no-stick spray and sprinkle with sugar
7) In a hot non-stick pan, grill bananas for 1 minute per side. Remove from heat and place in dish in an ‘X’
8) Fill parfait dishes with pudding, leaving about ¼ inch to the lip of the dish
9) Sprinkle the remainder of the crumbled cookie on top of the dessert
10) Refrigerate 3-4 hours.
11) Before service, remove pudding from refrigerator
12) Mix remainder of rum and brandy in a coffee cup and tightly seal with plastic wrap
13) Microwave on high for 70 seconds
14) Add a dollop of whipped cream/topping to each dish
15) Move dessert to table, carefully remove plastic wrap from rum mixture
16) Pour about 1 tablespoon into each dish…
17) CAUTION!!! Light and enjoy the show. Alcohol will burn off in about 1 minute, and create a really cool, warm/cold aspect to this dish.