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Chef Chris Vizzina & Tiramisu and Roast Pork Loin

Tiramisu with Red Diamond Coffee and Chocolate Shavings
Makes 4 to 6 servings
Ingredients
3 large eggs separated
¾ cup sugar
1(8-oz)container mascarpone cheese
½ cup chilled heavy cream
2 cups very strong brewed Red Diamond coffee or brewed espresso, cooled to room temperature
2 Tablespoons sweet Sicilian Marsala wine
18 savoiardi (Italian lady fingers, about 6 oz
¼ cup high quality bittersweet chocolate shavings ( make with a vegetable peeler) and or a couple of tablespoons of cocoa powder

Beat yolks and ½ cup sugar in a large bowl; with an electric mixer at medium speed until thick and pale, fold in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters( a great tip is to wipe beaters and bowl with a damp towel with splash of vinegar ) until they just hold soft peaks.

Add remaining ¼ cup of sugar a little at a time, beating, then continue to beat until you have stiff peak. Beat cream in a different bowl with beaters until it holds soft peaks. Fold cream into mascarpone mixture gently and then fold in whites.

Stir together Red Diamond coffee and Marsala in a shallow. Dip 1 ladyfinger in coffee mixture, soaking it about 3 to 4 seconds on each side, transfer to an 8 in glass baking dish (2-qt capacity). Repeat with 8 more lady fingers and arrange in bottom of dish trimming as needed to fit tightly. Spread half of mascarpone mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

When ready to serve cut into square portions, stripe bottom of plate with chocolate sauce, place tiramisu on plate, garnish with chocolate shavings, cocoa powder and fresh mint.

Roast Pork Loin filled with Broccolini, Mortadella, Apples ,Shallots, Black Mission Fig Preserves
Makes approximately 8 to 10 servings
4 slices of white sandwich bread
½ cup shallots small dice
2 Tablespoons of unsalted butter
½ pound Fuji apples med diced
2 bunches of blanched and shocked broccolini ( in boiling salted water, cook until tender, shock by placing in ice water to set the color and stop cooking process
¼ lb thinly sliced Mortadella or prosciutto
1 cup fig preserve
2 Tablespoon flat leaf parsley
½ teaspoon kosher or sea salt
½ teaspoon fresh ground cracked black pepper
1 (3 to 3 ½ lb) center cut boneless pork loin, butter flied
2 T blended olive oil
½ cup water
Preheat oven to 375
Make stuffing: Cut just enough bread into ¼ inch pieces to measure 1 cup, toss with ¼ teaspoon of olive oil and spread evenly in a shallow baking pan. Toast bread in middle of oven until golden brown
Sauté shallots in butter and olive oil until translucent. Add apples and cook until soft, remove from heat and add salt and pepper and chopped parsley
Stuff and Roast Pork Loin
Ask your local butcher to butterfly the loin for you ( if not make an incision length wise down the loin and cover with film wrap or a (zip loc ) bag pound the sides of the loin until half the original thickness with a meat mallet or the bottom of heavy sauce pot.
Pat dry and season with salt and pepper
Lay the Mortadella in a single layer across the inside of the loin, next lay down broccolini evenly across ins side of loin, place bread crumbs in center of loin, place fig preserves in center of loin about a ¼ in wide down the loin.
Roll loin so fig are in very center of bread crumbs, truss with butchers twine, season outside of loin generously with sea salt and fresh cracked black pepper
Heat olive oil in 12 in non stick pan, when oil is shimmering and almost smoking add loin and brown on all sides, remove loin , place loin in roasting pan, roast pork until it reaches 160 degrees farrenheit, 45 to 50 minutes, make sure you check the temp by inserting thermometer 2″ deep diagonally, transfer to cutting board and rest for 20 min before carving, meanwhile deglaze roasting pan with ½ cup marsala or water, scrape pan to get all the flavorful pits left by loin, reduce and it will make a nice glaze/sauce.

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Tasty Home Made Pizza Sauce

Tasty Home Made Pizza Sauce Recipe with Edie and Darcy
3/4 cup tomato sauce
3 Tbsp. tomato paste
1/4 Tsp. dry oregano
2 Tsp. sugar
1 clove garlic (minced)
1/4 Tsp. salt
1/8 Tsp. fresh ground pepper

Mix all in a small bowl and let sit for 30 minutes.

Healthy Wheat Dough Recipe

¾ cup warm water (temp.110-115) 2 Tbsp. olive oil
½ tsp. salt 2 tsp. active dry yeast
1 Tbsp. vital wheat gluten 1 Tbsp. sugar
2 cups whole wheat flour

Activate the dry yeast as instructed per bread machine instructions and then add all ingredients into bread machine. Can add alternative ingredients to bread dough at this point like minced garlic and spinach and Parmesan cheese. An alternative is to mix ingredients in food processor instead of using bread maker..
Spray surface of pizza pan with nonstick spray. Roll out pizza dough to fit pizza pan. Brush edges of dough with olive oil. Can add favorite herbs and spices to dough prior to baking. Bake pizza dough at 425-450 degrees for 10 minutes. Remove from oven and then begin assembling pizza with sauce and toppings. Bake for an additional 10-15 minutes or until cheese is completely melted and don’t allow cheese to get more than lightly brown. Bon Appetite!

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Strawberry Cake

Strawberry Cake with Edie Hand and Sarah Webb

1 pkg. White Cake Mix
1 pkg. (3 0z) Jell-O, Strawberry Flavor
4 Eggs
1 Cup Oil
¼ Cup Water
1 Cup Mashed Fresh Strawberries
Frosting
1 pkg. (8oz) Cream Cheese (softened)
1 Cup Powdered Sugar
2 Cups Cool Whip (thawed)
Heat Oven 350 degrees

Combine: Cake Mix and dry gelatin in mixing bowl. Add eggs, oil, water and ¾ cup strawberries.
Beat until well blended.
Pour into greased floured round cake pans ( I use 3 instead of 2 pans)

Bake: 30 min. or 20 in you use 3 pans. Cake will turn loose from sides of pan. Insert toothpick in center to be sure cake is done. Remove cake to wire racks until completely cooled.

Frosting
Beat cream cheese in large bowl until creamy. Gradually beat in sugar. Add remaining strawberries (drained). Mix Well.
Whisk in Cool Whip.

Frost cake and decorate.
Sweets can be a part of a balanced diet but remember to keep tabs on portions.

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Chess Cake w/ Strawberry Topping

Chess Cake with Strawberry Topping (from Art Moss of OPC)

1 box yellow cake mix
1 egg
1 stick of butter
Mix and press in 9×13 greased glass dish.

2- 8oz cream cheese softened
2 eggs
1 box confection sugar
Blend and pour over cake mix

Bake for 45 min at 350 degrees

Topping:

1 pt strawberries, cleaned and hulled (set aside)
1 cup strawberries
2 tablespoons of strawberry jam
1 small pack strawberry jello
1 cup water
1 cup of sugar

Blend all topping ingredients above and bring to boil for 2 minutes. Cool and add to fresh pt of strawberries. Serve with cake and spoon of cool whip.

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