Recipes

Recipe Categories: Soups | Vegetables | Entrees | Desserts

The following recipes were created by Chef Daryl Shular, faculty, Culinary Arts, and prepared and served by upper-level culinary students in Creations

Soups

Lobster Chowder

1 onion
3 tablespoons butter
4 large potatoes, diced
1/2 cup water
2 pints lobster stock
1 quart half-and-half
Salt and pepper to taste

Saute onion in butter until soft. Add potato with water. Simmer until tender, about 10 minutes. Add lobster stock, half-and-half, and heat thoroughly.

Vegetables

Braised Swiss Chard with Almonds

2 large bunches Swiss chard
1 cup diced onion
1 tablespoon olive oil
2 cloves garlic
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon salt
Freshly ground black pepper to taste
Pinch group nutmeg
1 cup diced red bell pepper
1/2 cup chopped toasted almonds

To clean each stalk of chard, fold the leaf in half lengthwise, shiny sides together. Tear the stem away, up the back of the leaf. Drop all the trimmed leaves into a sink full of cold water and rinse well, then lift the leaves out of the water, chop coarsely and allow the chard to drain briefly in a strainer. Trim the spindly tops and tough bottoms off the stems, then peel the thin sheath off the back of each stem, as you would remove "strings" from celery. Rinse the stems and slice them into 1-inch pieces.

Combine the orange juice and honey, then set aside. In a large skillet, saute the onions in oil over medium-low heat until very soft, about 8 minutes. Add the garlic and cook for about 1 minute. Add as much chard as you can fit into the skillet. Cook briefly, and then stir in the orange juice mixture. Cover and cook, gradually stirring in the remaining chard. Season with salt, pepper, and nutmeg.

Continue cooking and stirring often, until the chard is very tender, about 10 minutes. Add the red pepper and cook until the pepper is just tender, about 2 minutes. Turn the chard out onto a serving platter and sprinkle the almonds on top. Serve immediately. Serves 8.

EntrÉes

Smoked Pork Tenderloin with Fava Bean Ragout and Port Demi-glace Reduction

3 tablespoons butter
2 cups chopped onion
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons sage
5 1/2 teaspoons thyme
2 cups chicken stock
1/4 cup port
Salt and pepper to taste
3 tablespoons vegetable oil

Melt butter in heavy large skillet over medium high heat. Add onions, saute until golden. Add garlic, orange peel, sage, and thyme. Place tenderloin in another pan and sear until brown. Place in oven or smoker until meat is fully smoked or for about 30-40 minutes.

For Fava Beans:

Soak beans overnight and then cook with a seasoned broth or stock until tender for about 2 hours. Being sure to mash only a few beans, add veal reductions and parsley. Cook until thick.

Demi-glace:

Reduce demi-glace and port until thick. Season with salt and pepper

Caramelized Garlic Risotto

6 unpeeled garlic cloves
1/2 cup dry white wine
2 tablespoons olive oil
5 cups chicken stock
3 tablespoons unsalted butter
1 onion minced
1/2 cup chopped fresh chives or green onions
1 1/2 cup Arborio rice or medium grain rice

Preheat oven to 350 degrees. Bring medium saucepan of water to boil. Add garlic and cook 30 seconds, drain. Repeat blanching again using fresh water, drain. Transfer garlic to baking sheet, drizzle 1 tablespoon oil over the garlic to coat. Bake until golden, about 25 minutes, cool and drain. Chop garlic. Melt remaining 1 tablespoon oil in heavy medium skillet over medium low heat. Add onions and saute 5 minutes add rice and stir 1 minute. Add white wine and simmer until liquid is almost completely absorbed, then add the chicken stock and simmer until rice is tender and mixture is creamy, stirring frequently for about 30 minutes. Mix garlic and chives into risotto. Season with salt and pepper. Serves 6.