THIS MONTH’S FEATURED RECIPE

Infuse a fresh twist into your personal menu by adding in some recipes created by our chefs to be shared with you and your guests. This month’s recipe for a Veal Scaloppini with Creamy Mascarpone Polenta, Holland White Asparagus and Sautéed Morel Mushrooms comes from the kitchen of Chef Marco.


Veal Scaloppini with Creamy Mascarpone Polenta, Holland White Asparagus and Sautéed Morel Mushrooms

Ingredients:
5 cups milk
1½ cups white cornmeal
½ cup mascarpone cheese
½ cup Parmiggiano Reggiano cheese, grated
Fresh thyme
Juice of 2 lemons
2 bunches Holland white asparagus
Kitchen string
½ cup fresh morel mushrooms
4 tablespoons olive oil
2 gloves of garlic
2 shallots, peeled and finely chopped
¼ cup white wine
4 boneless veal cutlets, 3 ounces each
4 tablespoons flour
4 tablespoons butter
1 tablespoon fresh Italian parsley, chopped
Salt and pepper, to taste

Directions:

For the Polenta:
In a medium saucepan, bring milk to a boil. Reduce heat to low, and slowly whisk in cornmeal. Stir mixture occasionally until cornmeal is soft, approximately 30 minutes. Stir in mascarpone, parmesan and 1 teaspoon chopped fresh thyme, and adjust the seasoning with salt and pepper, as needed. Set polenta mixture aside.

For the Asparagus:
While the polenta is cooking, bring a large pot of water to a boil over medium heat. Reduce heat to a simmer and add salt and lemon juice. Meanwhile, trim asparagus ends, then lay spears on cutting board and peel thin skin from each with a vegetable peeler, starting 1½-inch from the top and running the length of the spear. Gather spears into 2-4 bundles, tie loosely with kitchen string and lower into simmering water. Cook until asparagus is tender, about 8-15 minutes depending on thickness of the spears. Remove bundles and drain on paper towels. Set aside.

For the Morel Mushrooms:
Lightly brush morel mushrooms with a damp or dry cloth to remove dirt* and pat dry. Heat oil in a skillet over medium heat. Add mushrooms, and sauté with whole sprig of thyme, whole clove of garlic and 1 teaspoon chopped shallots. Deglaze mixture with 1/8 cup white wine and a squeeze of lemon juice. Remove thyme sprig and garlic clove from mixture, and set mushrooms aside.

For the Veal Scaloppini:
Wrap veal cutlets individually in plastic wrap, and place on a cutting board. Pound each cutlet evenly with a meat mallet, working from the center to the edge, until each cutlet is approximately ¼ inch thick. Remove plastic wrap, season each cutlet with salt and pepper, and dredge in flour. In a shallow pan, heat olive oil and sauté cutlets until golden brown, about 2 minutes per side. Add remaining chopped shallots and 1 clove diced garlic, and deglaze with remaining white wine. To finish, add butter and chopped parsley to create a creamy sauce.

To Assemble:
Warm up polenta in a sauce pot, and divide evenly among 4 shallow plates. Top with white asparagus and veal scaloppini, and garnish with morel mushrooms. Buon appetito!

*Chef’s Tip: To clean your mushrooms, it’s best to wipe them instead of washing them under water. Mushrooms will absorb the liquid and become soggy in your recipe.

Serves 4

 

Other Favorite Recipes

Lamb Saddle with Bell Pepper Sauce Lamb Saddle with Bell Pepper Sauce

Lamb Saddle with Bell Pepper Sauce

Lamb Saddle:
•4 portions lamb saddle or lamb loin (6-oz each)
•Baby carrots, baby zucchini, brussel sprouts
•Mixed wild mushrooms
•4 tbsp extra virgin olive oil
•Salt and fresh ground black pepper
•Bell Pepper Sauce

Bell Pepper Sauce:
•3 red bell peppers
•3 tbsp extra virgin olive oil
•Salt and pepper

Lamb Jus:
•2 lbs lamb bones
•1 yellow onion
•2 carrots
•2 leeks (white part only)
•1 head of garlic
•½ bunch fresh thyme
•2 Roma tomatoes, roughly chopped
•1¼ cup red wine

For the Lamb: With the lamb to room temperature, season both sides liberally with salt and pepper. Pre-heat pan with 3 tbsp olive oil and sear lamb loin evenly on each side for approximately 3 minutes until golden brown. Place the lamb in the oven for 10 minutes at 350° to finish cooking. Remove the lamb from the oven and let rest for 20 minutes, turning every 5 minutes.

For the Vegetables: Bring a large pot of water to a boil and season with salt to taste. Blanche the vegetables until cooked al dente. Drain vegetables and submerge into an ice bath to stop the cooking process. Remove from the water and dry. Roast the vegetables in preheated sauté pan with 2 tbsp olive oil until they reach a caramelized golden color. Remove from pan and place on paper towel.

For the Mushrooms: Sauté mushrooms over high heat with 2 tbsp olive oil until golden brown. Remove from pan and place on paper towel.

For the Bell Pepper Sauce: Place bell peppers on a sheet pan and roast at 350° until the skin is brown and detached from the pulp. Remove from the oven and place in a sealed container for 40 minutes. Once cooled, peel and de-seed the peppers and place into a blender or food processor. With the motor running, drizzle in olive oil and salt and pepper to taste until completely combined.

For the Lamb Jus: Preheat the oven to 350° and brown the lamb bones until golden in color. Roast onion, carrots, leeks, garlic, thyme and tomatoes in olive oil in a large sauce pot over medium-high heat. Add lamb bones and red wine and cook down until the alcohol has evaporated. Add cold water until the vegetables and bones are completely covered and bring to a boil. Simmer for 2½ hours uncovered, removing any fat from the surface using a ladle. Strain the sauce and reduce to desired consistency.

 

Recipe Courtesy of Andrea Ristorante.

Portobello Panini Portobello Panini

Portobello Panini

Panini:
• 1 Portobello cap, cleaned
• 1 slice eggplant, ½” thick
• 2 slices zucchini, ¼” thick and 4″ long
• 2 slices yellow squash, ¼” thick and 4″ long
• 3 tomato wedges
• 1 tsp thyme, chopped
• 2 oz sundried tomato pesto
• Coliseum White Balsamic Vinaigrette
• Herb foccacia bread, cut to a 4″ square
• White Balsamic Vinaigrette
• ½ small shallot, chopped
• ½ tsp dijon mustard
• 1 tbsp honey
• 1/8 cup buttermilk
• ¼ cup white balsamic vinegar
• ¾ cup extra virgin olive oil
• Salt and pepper to taste

Sundried Tomato Pesto:
• ½ cup sundried tomatoes
• 5 tbsp extra virgin olive oil
• 10 large basil leaves

For the Vegetables: Marinade the Portobello cap in white balsamic vinaigrette for 10 minutes. Roast in the oven at 350° for 12 minutes or until very soft and moist. Toss the zucchini, squash and eggplant in extra virgin olive oil, salt and pepper. Grill for 2-3 minutes on each side. Toss the tomato wedges with olive oil, salt, pepper and chopped thyme. Place on a baking sheet and cook in the oven at 350° for 10-12 minutes.

To Assemble: Spread sundried tomato pesto on the inside of each slice of Foccacia. Carefully layer the vegetables on the bread. Brush your Panini grill with extra virgin olive oil and place the sandwich in the press for 2 minutes.

For the White Balsamic Vinaigrette: Place shallot, dijon mustard, honey, buttermilk and vinegar in food processor and blend until smooth. With the motor running, slowly drizzle in olive oil until vinaigrette is emulsified. Season with salt and pepper to taste.

For the Sundried Tomato Pesto: In a food processor, blend all ingredients until smooth, season with salt and pepper to taste.


Recipe Courtesy of Coliseum Pool and Grill.

Roasted Chilean Sea Bass Roasted Chilean Sea Bass

Roasted Chilean Sea Bass

Sea Bass:
• 4 pieces Chilean sea bass (6 oz each)
• Salt and pepper
• Extra virgin olive oil

Lentils:
• 1 cup dried green lentils
• 2 cups vegetable stock
• 2 shallots
• 2 large cloves of garlic
• 1 celery stalk
• ¼ cup toasted slivered almonds
• 2 small bunches green grapes, on stem
• 2 tbsp chopped parsley
• Salt and pepper
• Extra virgin olive oil

Red Wine Butter Sauce:
• 4 tbsp butter
• 4 cups red wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 shallots
• 1 large cloves of garlic
• 3 sprigs fresh thyme
• Salt and pepper
• Extra virgin olive oil

For the Lentils: Rinse lentils in cold water. Dice celery stalk, 2 shallots and 2 garlic cloves then sauté with olive oil. Add lentils, and briefly sauté. Add vegetable stock and bring to boil. Cover and reduce to a simmer for 20 minutes. Season with salt and pepper to taste.

For the Red Wine Butter Sauce: Simmer 4 cups of red wine down to ¾ with bay leaf, 1 sliced shallot and garlic clove and fresh thyme for 10 minutes over medium to high heat. Remove from heat and stir in butter. Season with salt and pepper, then strain.

Roasted Green Grapes: Place grapes on the vine on baking sheet lined with parchment paper and roast for about 1 hour at 225°. Reserve 4 small clusters for garnish and slice remaining grapes in half once cooled.

For the Sea Bass: Season with salt and pepper and sear in olive oil over high heat for 3 minutes per side. Place in oven at 350° for 5 minutes until cooked through.

To Assemble: Warm lentils in a sauce pot, adding almonds, roasted grapes and parsley. Spoon onto plate and season with salt and pepper. Place fish atop lentils and spoon red wine butter sauce around the plate. Garnish with roasted grapes on the vine.

 

Recipe Courtesy of Pelican Grill.

French Onion Soup “Gratinées” French Onion Soup “Gratinées”

French Onion Soup “Gratinées”

Ingredients:
• 4 tablespoons unsalted butter
• 3 medium yellow onions, thinly sliced
• 2 tablespoons Dijon mustard
• 2 fresh thyme sprigs
• ¼ cup flour
• 6 cups meat-based stock
• Salt and pepper, to taste
• 1/3 cup cognac
• ¾ cup port wine
• ½ loaf French baguette, sliced
• ½ pound gruyère cheese, grated
• ½ pound Swiss cheese, grated

In a large pot, sauté butter and onions over medium-high heat, stirring frequently until onions become tender (about 5 – 7 minutes). Add mustard. When the onions are nicely browned, add thyme, then slowly add flour. Cook until the flour disappears and has been absorbed into the butter and onion mixture. Add stock, season with salt and pepper, and simmer over low heat for 30 minutes. While the soup is cooking, lightly toast the bread under the broiler and set aside. After 30 minutes, stir in the cognac and port, and cook for an additional 10 minutes.

Arrange 4 oven-safe soup bowls on a rimmed baking sheet. Fill each bowl 2/3 full with soup. Top each bowl with 1 slice of toasted bread, and sprinkle with a mixture of both cheeses. Place bowls under broiler and heat until cheese bubbles and is golden brown (about 3-5 minutes). Serve immediately.

Recipe courtesy of Executive Chef Jean-Pierre Dubray.

Split Pea and Ham Soup Split Pea and Ham Soup

Split Pea and Ham Soup

Ingredients:
• 1 pound dried split peas
• 3 tablespoons butter
• 1 cup onions , diced
• ¾ cup celery, diced
• ¼ cup carrots, diced
• Salt and pepper, to taste
• 2 tablespoons garlic, diced
• 1 ham hock (optional, but recommended)
• 1 cup white wine
• 1 pound ham, cubed (reserve 1 cup for garnish)
• 7 cups water
• 1 bay leaf
• 1 cup crème fraîche
• Crème fraîche, red pepper flakes and celery leaves, for garnish

In a large bowl, soak the peas in water overnight. When you are ready to begin cooking, drain the peas and set aside. In a large pot, add butter, onions, carrots and celery, and cook over low heat. Season with salt and pepper, to taste. When onion becomes soft and translucent (about 5-10 minutes), add garlic and ham hock. Deglaze with white wine, and cook until alcohol is evaporated. Add peas, ham, water, bay leaf and crème fraîche, and simmer on low heat until peas are tender and cooked through (about 1 hour). Just before serving, add remaining ham to a small frying pan and sauté on medium heat (about 5 minutes) and set aside. Remove bay leaf and pour equal parts soup into 6 bowls. Garnish with sautéed ham and crème fraîche, red pepper flakes and celery leaves, as desired.

Optional: For a creamier texture, pour half of the soup mixture into a blender before serving. Blend on high until mixture is smooth. Return blended soup to the pot and stir to combine.

 

Recipe courtesy of Pelican Grill.

Join Us for More

  • Andrea at Pelican Hill

    Andrea Ristorante skillfully recreates storied culinary traditions in classic dishes bursting with the true flavors of Italy. Savor the regional cuisine of Northern Italy and gracious service in this casually elegant atmosphere.

    For reservations, please call 855.315.8214 or click here