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The breading process is a three step process. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. The bowl of flour can be substituted by a bag of flour. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

In food processor, grind almonds fine. Add panko and pulse to combine, transfer to shallow bowl.

Place egg in shallow bowl and beat.

Dip each round of cheese in egg and then coat with panko mix, set aside to coat all.

Heat oil in sauté pan and brown the cheese rounds on both sides.

Divide spinach among plates, place two rounds on each, top with tomato mixture

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Apple Crumb pie

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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1 Cup Flour

1/4 Teaspoon Salt

1/8 Teaspoon Sugar

2 ounces Butter -- Chilled

1 1/2 Tablespoons Shortening

2 Tablespoons Ice water

1 Teaspoon Lemon juice

Topping

1/3 Cup Flour

1/3 Cup Brown sugar -- Packed

3 Tablespoons Butter -- Chilled

1/3 Cup Walnuts -- Chopped

Filling

1 Tablespoon Butter

2 1/2 Pounds Apples -- Peeled seeded sliced

1/3 Cup Dried cranberries

1/4 Cup Sugar

3 Tablespoons calvados -- or other apple brandy

Begin by preparing the crust. In a large bowl, combine the flour, salt, sugar and whisk together. Cut in the butter with a pastry knife or a fork and add the water and lemon juice. Work the dough until it comes together. Form the dough into a disk, wrap in plastic and refrigerate for 20 minutes

Preheat the oven to 375°

Dust the work surface with flour. Place the disk on the floured surface and dust the top of the disk with flour and roll out the dough large enough to line one, 9 in. pie pan. Trim and crimp the edges. In order to reduce the chances of the bottom crust bubbling up we are going to dock the crust. Using a folk, poke holes every 1/2" through the bottom of the crust (will see pie pan through holes) and refrigerate while you combine the topping ingredients

In a bowl, combine the flour, brown sugar and butter with a fork to form a course meal. Mix in chopped walnuts.

Prepare the filling by melting the butter in a large skillet and cooking the apples until tender stirring occasionally. Almost any type of apple will work well, although steer clear of Gala, Jonagold, Lady McIntosh, Red Delicious and Winesap. Mix in the dried cranberries, stir in the sugar and calvados.

Spoon filling into the crust and sprinkle with the topping

Bake for approximately 50 minutes

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Apple Praline Cheesecake

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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1 Tablespoon butter -- for pan

1 cup Graham cracker crumbs

2 tablespoons sugar

2 tablespoons butter

APPLE MIX

2 pounds apples

4 tablespoons butter

1/2 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

PRALINE TOPPING

1 1/2 cups dark brown sugar

8 tablespoons butter

1 cup pecans -- chopped

CHEESE CAKE

16 ounces cream cheese

1/2 cup sugar

3 each egg

1 cup heavy whipping cream

Prepare a spring form pan by coating the inside with butter. Tear a piece of foil large enough to wrap the outside of the pan at least 3/4 up the sides.

Melt the butter, mix with the Graham cracker crumbs and sugar. Press in a thin layer into the bottom and up the sides of the spring form pan.

Peel, core then dice the apples. Melt the butter in a heavy skillet, add the brown sugar, apples, cinnamon, nutmeg and allspice.

Simmer the apples over low heat until apples are soft, but still hold shape. Set aside and let cool.

The Praline topping is made by mixing the brown sugar, butter and pecans, set aside

In a stand mixer with paddle attachment (or by hand in a large bowl) cream the cream cheese and sugar until very light and fluffy

Mix in the eggs one at a time, adding the next after the previous is well incorporated, mix until thick and creamy

Place cooled apples in the bottom of the spring form, pour in the cheese batter, and add topping.

Bake at 350° for 1 hr, 20 minutes.

Cool completely then chill for at least 4 hours or overnight.

Whip the cream and serve a dollop with each slice.

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Apple streusel cake

Recipe By : Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- American - NE

Amount Measure Ingredient -- Preparation Method

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Streusel Mix

1 cup Light brown sugar

1 cup Chopped apples

1 cup Sliced almonds

1/4 cup flour, all-purpose

1 teaspoon Ground cinnamon

3 tablespoons Butter -- Melted

For cake

2 cups flour, all-purpose

1 Teaspoon Baking powder

1 teaspoon Baking soda

4 ounces Butter -- Softened

1/2 cup Sugar

3 each Eggs

1/2 teaspoon Vanilla extract

1/3 cup Orange juice

For glaze

1/2 cup Confectioners sugar

2 1/2 teaspoons Orange juice

Preheat the oven to 350°. Grease a 10 in. tube pan. This is also known as an angel food cake pan.

In a large bowl, combine the light brown sugar, apples, almonds, flour, ground cinnamon and butter. Cut together with a pastry knife. Sert aside. This will be added to the cake 1/2 at a time at two different stages- plan ahead and don't use too much at each stage.

To prepare the cake, combine all of the dry ingredients together.

In a stand mixer bowl with paddle attachment, cream the butter and sugar together until light and fluffy. Add one egg at a time, beat well after each egg is added.

Set mixer to low, beat in flour gradually; add the vanilla and orange juice

Spoon 1/2 of the batter in to the tube pan, sprinkle with 1/2 of the streusel mix

Spoon the remaining batter over the streusel mix.

Bake for fifteen minutes, remove the cake from the oven, sprinkle the top with the remaining mix, return the cake to the oven and bake for another 30 to 35 minutes. Insert a toothpick to test doneness -- should come out clean.

Transfer the pan to wire rack and cool completely

Combine confectioners’ sugar and orange juice, mix well. Turn cake out onto serving plate, with streusel layer on top. Drizzle with glaze and serve.

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Apricot reduction sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Sauces

Amount Measure Ingredient -- Preparation Method

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1 quart veal stock

4 Tablespoons shallots -- diced

1/8 cup apricot brandy

salt and pepper -- to taste

4 ounces dried apricots -- julienned and hydrate

1/16 cup parsley -- chopped

Cook shallots and flambé with brandy, add stock, reduce by half, thicken with slurry

Garnish:

Toss the apricots with parsley

Description:

"used for pork, veal or chicken"

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Aunt Emma's Pot Roast

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 1/2 fluid ounces Vegetable oil

3 pounds Beef brisket

1 1/2 pounds Onion -- thinly sliced

1 tablespoon Garlic -- minced

1/2 quart Brown veal stock

1 cup Tomato sauce

2 ounces Brown sugar

1/2 teaspoon Paprika

1 teaspoon Dry mustard

4 fluid ounces Ketchup

4 fluid ounces Red wine vinegar

1 fluid ounce Worcestershire sauce

Salt and pepper -- to taste

Heat the oil in a large skillet. Add the beef and brown thoroughly. Remove the brisket and keep warm

Add the onions and garlic to the pan and cook until browned.

Deglaze the pan with the stock. Add the tomato sauce to the pan and stir.

Return the brisket to the pan, turn to coat both sides and cover tightly. Bring to a boil. Reduce to simmer for 1 1/2 hours, basting or turning the brisket every 20 minutes or so.

In a bowl, whisk together the sugar, paprika, dry mustard, ketchup, red wine vinegar, Worcestershire sauce and add to the pan.

Continue cooking and basting the brisket until tender, approximately 1 hour longer.

Remove the brisket, degrease the sauce. The easiest method to remove the grease (degrease) a liquid is to use a stock or sauce separator. Place the liquid into the separator, the grease will float to the top, the degreased liquid is then poured out through the tube at the bottom. Any remaining grease can be removed by laying a paper towel on the surface of the liquid to soak the grease. Remove and trash. Without a separator, use a ladle. Carefully lower the edge of the ladle under the surface of the liquid and allow the grease floating on top to drain into the ladle. Once most of the grease has been removed, lower the ladle into the center of the liquid. Begin stirring just the surface of the liquid. This will force the grease to the outside. Carefully skim the accumulated grease and continue as necessary. Use a paper towel to finish. Do not strain the sauce.

Slice the brisket against the grain and serve with the sauce.

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Baked Beans Old Fashioned

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Sides

Starch

Amount Measure Ingredient -- Preparation Method

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2 cups dried navy beans

6 cups water

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon ground black pepper

1/2 cup onion -- diced

1/2 cup molasses

1/4 cup brown sugar

1/4 cup salt pork

Clean the beans by pouring them out into a shallow dish and removing and broken, discolored beans and any stones. In a large bowl, combine the beans with salt and water and soak over night

Drain the beans and place in a large pot and cover with water. Bring to boil, partially cover, reduce to simmer and cook for about 2 hours. Add water as needed.

When beans are cooked, drain and reserve the liquid.

Preheat oven to 300°

Mix the beans with all the other ingredients and transfer to deep casserole dish. Add enough bean liquid to cover the beans.

Cover with a tight fitting lid and bake for 4 hours, stirring occasionally

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Bloody Mary Mix

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Cocktails

Amount Measure Ingredient -- Preparation Method

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46 fluid ounces Tomato Juice Without Salt

1 tablespoon Horseradish

1/4 teaspoon fresh ground black pepper

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire Sauce

1 tablespoon hot pepper Sauce

1/4 teaspoon Celery Salt

Combine all the ingredients and mix well

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Blue cheese scalloped potatoes au gratin

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE C -- French

Starch

Amount Measure Ingredient -- Preparation Method

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2 3/4 pounds Russet potatoes -- Peel and sliced thinly

2 3/8 cups blue cheese -- crumbled

1 1/4 cups Heavy cream

1 1/4 cups Chicken stock

1/4 cup Dijon mustard

Preheat the oven to 400 °. Butter baking dish

Arrange the potatoes in a layer, season with salt and pepper, sprinkle with about 1/2 of the cheese. Repeat the process two more times

In a saucepan, whisk together the cream, stock and mustard. Bring to a boil, and pour over the potatoes

Cover with aluminum foil, and bake for one hour.

Preheat broiler - uncover potatoes and brown top. Remove to warm place.

Allow the potatoes to rest for fifteen to 20 minutes before cutting.

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Broccoli And Cheddar Quiche - quick and easy

Recipe By : Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- American - NE

Amount Measure Ingredient -- Preparation Method

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1 each Pre-made 9" Pie Crusts

2 cups Heavy Cream

8 each Eggs

1/2 pound Broccoli -- diced

4 ounces Shredded Cheddar Cheese -- SHREDDED

S/P

Mix eggs and cream together

Blanch and refresh broccoli. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the broccoli in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Spread evenly in crusts

Shred cheese, and sprinkle over broccoli

Pour cream/eggs into crust to 1/2 inch to top

Place the quiche on sheet pans, place in 350° oven, top off each quiche with additional egg mix

Bake for 1 hour or until custard is set

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Brownies

Recipe By : Chris Koch from Traditional Recipe

Serving Size : 12

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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12 Ounces Semi sweet chocolate -- shredded block preferred

1 1/2 Cups Sugar

6 Ounces Butter -- Cubed

1 Cup flour, all-purpose

1/4 Cup Cocoa powder -- Sifted

2 Teaspoons Baking powder

1/4 Teaspoon Salt

4 Each Eggs -- Room temperature

2 Tablespoons Instant espresso powder

1 teaspoon Vanilla extract

TOPPING GANACHE

1 cup heavy cream

1/8 cup sugar

1/2 pound semisweet chocolate

Preheat the oven to 350°. Combine the sugar, chocolate and butter and microwave for two minutes. Stir to combine

In a separate bowl whisk together the flour, cocoa powder, baking powder and salt

In a stand mixer beat the eggs until frothy. Add the espresso powder and vanilla

Fold the chocolate mixture into egg mixture

Fold the flour mixture into the chocolate/egg mixture. Don't over mix or incorporate too much air into the batter

Grease a 9 x 13 in. baking dish with vegetable oil spray and line the bottom with parchment. Make the paper long enough to overlap the ends.

Pour batter into pan and spread to smooth top. Bake 20 to 25 minutes or until tester comes out clean. Let cool for 30 minute in the pan and using the paper, carefully lift out and cut.

Variations:

Cut brownies and top with a ganache

Peanut/Peanut Butter topping - pipe crisscross lines of smooth peanut butter across top, sprinkle with crushed dry roasted peanuts

Pecan/caramel sauce topping - toast and crush pecans. Drizzle tops with caramel sauce, sprinkle with pecans

Macadamia/White choc topping - crush macadamia nuts. Melt white chocolate in microwave or double boiler and pipe in over tops. Sprinkle with crushed nuts

Chocolate Mint - add 1 tsp of mint extract to the green coating chocolate and drizzle over tops

Yield: "1 Nine by Thirteen Pan"

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Buffalo Chicken Dip

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- American - NE Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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8 ounces cream cheese

10 ounces cooked chicken

1/2 cup buffalo wing sauce

1/2 cup bleu cheese salad dressing

2 cups shredded Co-Jack cheese

1 bag tortilla chips

Spread cream cheese into bottom of 9"pie plate

Mince the chicken and sprinkle evenly over the cream cheese.

Drizzle with wing sauce and then bleu cheese dressing

Sprinkle with cheese and bake in 350° oven for 20-25 minutes

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Butternut Squash Soup with Roasted Red Pepper Purée

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

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3 ounces Red Bell Pepper

1/8 teaspoon Ground Coriander

1/3 tablespoon Olive Oil

1 cup Onion -- chopped

4 cups winter squash -- acorn, butternut 1 cup diced = 4 oz

2 cups Vegetable Stock

1/2 tablespoon Maple Syrup

1/2 each Bay Leaf

1/2 teaspoon Dried Oregano

1/2 teaspoon Ground Nutmeg

1 pinch white pepper

1/2 teaspoon kosher salt

Roast and clean peppers. Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Cool and peel. Sprinkle with ground coriander.

In heavy stock pot, add olive oil and cook onions over medium high heat until the onions are tender

Add the squash and spices and stir to coat. Add the stock and syrup

Slowly bring to boil, reduce to simmer until squash is soft, approximately 20 minutes. Boiling the squash for too long will make the final soup watery and weak.

Purée the peppers with a little stock and coriander, set aside.

Remove bay from soup. Transfer the solids to a food processor and purée mixture adding back cooking liquid to thin and return to the pot, season with salt and white pepper. The soup should be thick and hearty

Drizzle red pepper sauce in center of bowl

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Chocolate cheesecake

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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2 Cups Chocolate cookie crumbs

5 Tablespoons Melted butter

24 Ounces Cream cheese -- Room temperature

1 Cup Sugar

5 Each Large eggs

2 Ounces Semi sweet chocolate, melted

For the frosting

6 Ounces Semi sweet chocolate

1/2 Cup Sour cream

Preheat the oven to 300°, cover the outside of spring form with aluminum foil, place in dish large enough to hold water bath

In a food processor combined the cookie crumbs with the butter to a very fine meal, and press into the spring form

In a stand mixer with a paddle attachment, mix the cream cheese and sugar together until fluffy. Add the eggs -- one at a time after each is incorporated

Mix in the melted chocolate

Pour the filling into the pan. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Bake for one hour, cool completely, chill until firm -- at least 4 hours but best over night

Remove the cheesecake from the spring form, mix together the melted chocolate and sour cream, frost

Chill completely

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Chocolate chip cookies

Recipe By : Chris Koch

Serving Size : 36

Categories : C -- American - NE Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/2 cup shortening

1/2 cup butter

2 1/2 cups flour, all-purpose

1 cup packed brown sugar

1/4 cup light corn syrup

1/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

12 ounces semisweet chocolate chips

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed about 20 seconds or until softened.

Add about half of the flour to the shortening mixture. Then add the brown sugar, corn syrup, sugar, eggs, vanilla and baking soda. Beat until thoroughly combined, scraping the sides of bowl occasionally. Beat or stir in remaining flour. Stir in chocolate pieces. If desired, stir in nuts.

Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie sheet.

Bake in a 375° oven for 8-10 minutes or until edges are lightly browned. Remove the cookies from the cookie sheet and cool on a wire rack.

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Chopped Chicken Liver

Recipe By : Chris Koch

Serving Size : 5

Categories : C -- American - NE Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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24 Oz chicken livers

1/2 Cup smaltz -- can sub clarified butter

1 Cup onion -- sliced

4 Each egg -- hard boiled

salt and pepper -- to taste

Sauté onions in smaltz until lightly browned. Add livers and cook until just done. DON'T OVERCOOK

When cool, grind all through the fine disk in meat grinder. Season, Chill until set

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Club Sandwich

Serving Size : 1

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

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3 slices Sliced bread -- toasted

Mayonnaise -- as needed

2 Lettuce leaves

3 slices Tomato

3 slices Bacon -- cooked crisp

Salt and pepper -- to taste

3 oz Cooked turkey breast -- sliced thin

Spread one side of each slice of toasted bread with mayonnaise. Place in a row on the counter work surface

Arrange a piece of lettuce and tomato on the top and middle slices of bread. Add the bacon on the middle slice of toast. Season with salt and pepper.

Arrange the turkey breast on the bottom slice of toast, add tomato and lettuce

Place slice of toast with the bacon on top of lettuce.

Place top slice of toast on top of the bacon, mayonnaise side down.

Place 4 frilled toothpicks in the sandwich, one on each side, approximately 1 inch in from the edge. Cut the sandwich diagonally into quarters and arrange as desired for service.

Yield: 1 Sandwich

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Coconut Candy Bar Cheesecake

Recipe By : Chris Koch Chris Koch

Serving Size : 1

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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6 Oz Chocolate Cookie Crumbs

1 C Shredded Coconut

1/4 C Sugar

1/4 C Butter

Filling

5 Oz Unsweetened Baking Chocolate

1 Lb Cream Cheese

1 3/4 C Sugar

3 Tbsp Corn Syrup

1 Tsp Vanilla Extract

1 Ea Egg

2 Ea Egg Yolk

Topping

3 C Shredded Coconut Meat

6 Tbsp Sour Cream

2 Oz Cream Cheese

1/4 C Powdered Sugar

1/4 C Cream Of Coconut

1/4 Tsp Coconut Extract

1/3 C Toasted Coconut

Preheat to 350° Foil wrap the outside of a spring form pan and place in roasting pan or baking dish. The cheesecake will be baked in a water bath (see below)

Grind crumbs, sugar and coconut in a food processor. Add the butter and process until moist. Press into the bottom and slightly up the sides of the pan, bake 10 minutes, cool for 10 minutes

Melt the chocolate in a double boiler or in a microwave

In a food processor, process the cream cheese and sugar until smooth

Add the melted chocolate, corn syrup and vanilla

Add the egg and yolks, and process until smooth

Spoon the batter into the crust and bake for 60 minutes until outside set, and inside softly set. Baking in a water bath helps to cook delicate items more effectively. Place the cheesecake into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish with the cheesecake in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the spring form pan about 3/4 of the height.

Cool for 5 minutes

In a large mixing bowl, blend the topping ingredients then spread the topping over the cheesecake and sprinkle with toasted coconut. Bake for 15 minutes more

Remove from water bath, cool then chill for at least 4 hours -- preferably over night

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Corned Beef And Cabbage

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- British

C -- Irish Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 pounds Corned Beef Brisket

1/2 cup Cider Vinegar

2 each Carrots -- roll cut

2 pounds Red Bliss Potatoes

1 each Onions -- julienned

1 each Cabbage -- in 6ths

Place the corned beef in pot, cover with water and add the cider vinegar

Slowly bring to a boil, skim the surface of scum. Cover and reduce to simmer for 3 hours

After 3 hours, add the carrots and potatoes simmer for 30 minutes

Add the onions and cabbage and simmer for 15 minutes more

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Crab Stuffed Chicken Breast

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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Stuffing ingredients

3 Oz Fontina Cheese -- shred fine

2 Tbsp Onion -- minced

1 Tbsp Fresh Parsley -- minced

1 Tsp Fresh Dill -- minced

1 Tsp Garlic -- minced

1/8 Tbsp Lemon Pepper

4 Oz Crab

4 Ea Chicken Breast -- s/b

1 cup flour

2 Ea Egg -- beaten

3 C Bread Crumbs

2 Tbsp Butter

2 Tbsp Oil

In a mixing bowl, combine the fontina cheese, onion, parsley, dill, garlic and lemon pepper. Mix well then fold in the crab meat

Slice pockets into the thickest part of the chicken breasts, fill with the stuffing, close and secure if necessary

Once the breasts are stuffed they need to be breaded before frying. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop.

Preheat the oven to 400°

After resting for 30 minutes, combine the butter and oil in skillet, heat over high heat and pan fry the chicken for 3 minutes each side, finish cooking in oven for about 12 minutes.

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Cranberry Sauce With Dried Cherries And Cloves

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - NE Sauces

Sides

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups cherry cider

8 Oz dried cherries

1 C sugar

12 ounces cranberries

1/4 Tsp ground cloves

Bring the cherry cider to simmer in large sauce pan. Remove from heat

Add the dried cherries and let stand for 10 minutes

Mix in the sugar, then the cranberries and cloves

Cook over med high heat until cranberries burst, stirring occasionally, about 10 minutes.

Transfer to mold, refrigerate at least 4 hours. Sauce will thicken.

Yield: "6 cups"

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Cranberry Sorbet

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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2 C Cranberries

1 1/2 C Water

1 C Sugar

1 C Tawny Port

Combine all the ingredients in a pot, bring to boil and cook until berries pop

Purée the mixture and stain into a clean bowl and chill completely

Process per machine instructions and store.

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Creamed spinach

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- Italian

Sides

Amount Measure Ingredient -- Preparation Method

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1 Each Yellow onion -- Chopped

3/4 Pound Italian sausage -- Casings removed

4 Pounds Spinach -- Stems removed washed well

1 Tablespoon flour, all-purpose

2 Cups Chicken stock

1/2 Cup Half and half

1/2 Teaspoon Ground nutmeg

In a large sauté pan or skillet, cook the sausage until no longer pink. Add the onions, and cook until lightly browned

Add the spinach, and toss to wilt

Add the stock, half-and-half and nutmeg. Stir to combine

Simmer for ten minutes

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Curried Cheese And Chutney Turnovers

Recipe By : Chris Koch Chris Koch

Serving Size : 24

Categories : C -- American - NE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 Oz Cream Cheese

2 Oz Sharp Cheddar -- grated

3 Oz Scallions -- chopped

1 Tsp Curry Powder

1 1/2 Tablespoons chutney -- mango preferred

2 Sheets Puff Pastry

1 Ea Egg -- for wash

3 1/2 tablespoons chutney

Preheat oven to 400°

Place the cream cheese, sharp cheese, scallions, curry powder and chutney in food process and run until smooth.

Place puff pastry on work surface, cut into equal 24 equal squares

Place 1 tsp of filling in the center of square, top with a tiny bit of chutney

Egg wash edges, fold over diagonally, crimp the edges with a fork

Bake at 400° for 10 minutes, brush with chutney, bake for 6 minutes more.

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Dill and cucumber sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Dips

Sauces

Amount Measure Ingredient -- Preparation Method

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1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup cucumber -- peel, seed, dice small

2 tablespoons fresh dill -- chopped

1 tablespoon fresh lemon juice

Mix all together, chill

Yield:

"1 1/2 cups"

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Farmers Market Herb-cheese Pie

Recipe By : Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American - NE

Amount Measure Ingredient -- Preparation Method

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2 tablespoons virgin olive oil

3 medium white potato -- peel, slice 1/8" thick

1/2 cup yellow onion -- diced

3 cloves garlic -- minced

8 ounces spinach leaf

2 each eggs

3 each egg white

1 cup 1% Friendship Lowfat Cottage Cheese

1 tablespoon farmer's cheese -- finely crumbled

3 tablespoons fresh basil

1 1/2 teaspoons fresh oregano

1 tablespoon fresh mint

1/2 teaspoon fresh ground black pepper

1/4 teaspoon lemon zest

1 pinch sea salt

3 each plum tomato -- sliced into 1/4" rounds, place on paper towel to remove excess moisture

3 tablespoons asiago Cheese -- grated

3 tablespoons lowfat mozzarella cheese

Preheat the oven to 350°

Coat a 9" pie plate with olive oil or pan spray

Arrange the slices of potatoes overlapping in the pie plate to create the 'crust'

Bake for 15 minutes, remove and set aside

Coat a sauté pan with oil and cook the onions for 3 minutes or until tender

Add the garlic, stir. Add the spinach and stir to just wilt the spinach.

Transfer the mixture to a strainer to remove any excess moisture

In a bowl, beat the eggs and whites together. Stir in the cottage cheese, farmers cheese, 1/2 of the basil, all of the oregano, zest and mint

Spoon the spinach mix into the shell and spread evenly. Top with 1/2 of the asiago and mozzarella. Carefully pour the egg mixture over top.

Arrange the tomato slices over the top. Season with salt and pepper

Bake for 30 - 40 minutes. Remove, add the remaining cheese and basil, return to oven to melt the cheese

Let stand for 5 minutes before cutting

Yield:

"1 9" pie"

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Fresh Cranberry Orange Sauce

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - NE Sauces

Sides

Amount Measure Ingredient -- Preparation Method

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2 Ea navel oranges

1 12 Oz cranberries

3/4 C honey

With peeler, remove 3" strip of zest from orange. Blanch zest for 1 minute, drain and chop.

Cut peel and pith way from oranges, quarter the segments.

In processor, pulse oranges and cranberries to coarse consistency, add zest.

Stir in honey, chill covered for at least 1 day.

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Fresh mint and rosemary sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid atlantic C -- American - NE

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups fresh mint leaves

1 tablespoon fresh rosemary leaves

2 tablespoons sugar

1/4 cup balsamic vinegar

Place the herbs and sugar in a food processor and minced finely. Transfer to a bowl

Heat the vinegar in a sauce pan or microwave and pour over the herb mix. Stir to combine

Use over lamb or venison

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Fresh Mint Pesto

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- American - NE Condiments

Pastas/rice Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh mint leaves -- packed

2 cloves garlic -- peeled and chopped

1 each lemon -- juiced

salt and pepper to taste

Extra virgin olive oil -- as needed

Place mint, garlic and lemon juice in food processor and pulse to combine

With processor running (for smooth consistency) or pulse, drizzle in oil to desired final consistency

Use over pasta, steamed vegetables, lamb roast

Yield:

"1 cup"

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Goan Curried Clams

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each onion -- fine chop

3 tablespoons vegetable oil

6 pounds littleneck clams

3 tablespoons ginger root -- grated

1 1/2 tablespoons paprika

1 tablespoon ground coriander seed

1/2 tablespoon ground cumin

3/4 teaspoon cayenne

1/2 tablespoon salt

1 1/2 cups coconut milk

3 tablespoons fresh lime juice

6 tablespoons cilantro -- minced

3/4 cup coconut, fresh -- grated

Chop the onions finely and scrub the clams.

Heat the oil in a stock pot or Dutch oven with a lid. Cook the onions and ginger root until lightly browned

Add the spices and cook for one minute

Add the coconut milk and bring to gentle boil

Add clams and boil gently, covered until clams are opened (about 6-8 minutes)

Remove any unopened clams and discard

Serve in bowl with cooking liquid, sprinkle with lime, cilantro and grated coconut.

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Grapes With Bleu Cheese And Walnuts

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ounces Walnuts

4 ounces Bleu Cheese -- softened

4 ounces Cream Cheese -- softened

30 each Seedless Grapes

Toast the walnuts, cool and chop finely. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Mix the cheeses together and chill slightly

Mold cheese mix around grapes to coat completely. The thickness of the coat should be about 1/4" thick.

Roll the grapes in walnuts to coat completely, chill to firm completely

Yield:

"30 each"

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Green Mountain Cheddar Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Butter

2 Ea Onion -- chopped

2 Ea Potato -- diced

1 Clove Garlic -- minced

6 C Chicken Stock

1/2 Tsp Dry Mustard

2 C Heavy Cream

2 C Smoked Cheddar

2 Dashes Hot Pepper Sauce

2 Dashes Worcestershire Sauce

1/2 Tsp Salt

1/2 Tsp White Pepper

3 Tbsp Chives -- chopped

In a heavy soup pot, melt the butter and cook the onions until tender but not browned over medium high heat - 3 to 5 minutes.

Add the garlic and potatoes and cook for 10 minutes

Add the stock, bring to a boil then reduce to a simmer for 10 minutes. Transfer the solids to a food processor in batches and purée. Transfer to large bowl.

To the cooking liquid in the pot, whisk the cream and dry mustard. Bring to near boil, reduce to simmer and add the puree.

Remove from the heat and whisk in the cheese, season with hot sauce, Worcestershire sauce, salt and pepper. Garnish with chives

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Grilled polenta with wild mushroom and bleu cheese sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups stone ground cornmeal

4 1/2 cups water

3 tablespoons butter

1 1/2 pounds wild mushrooms -- sliced

1 1/2 each shallot -- minced

3/4 cup dry white wine

1 1/8 cups heavy cream

3 ounces bleu cheese

1 1/2 teaspoons fresh rosemary -- minced

Line a lipped baking dish or sheet tray with plastic wrap

Place the water in heavy non-reactive pot over high heat. While whisking, pour the cornmeal into the water and continue slowly whisking. When the mixture begins to thicken and bubble, reduce heat to lowest level and stirring occasionally, cook for 20 minutes. Pour the polenta into the lined dish and cool. Chill completely to firm.

In a sauté pan or skillet, cook the shallots until tender, add the mushrooms and cook 5-7 minutes until tender. Deglaze pan with wine. Simmer the mushroom mixture and reduce the amount of liquid to nearly dry

Add the cream, stir, add the bleu cheese, stir to combine

Add the rosemary and simmer to thicken

Heat the grill. Cut the polenta into shapes, spray each piece with oil and grill to heat through, turning once. The polenta must be very firm to grill. Option: dredge the pieces of polenta in flour and pan fry to golden brown in olive oil.

Plate the polenta in a bowl, top with mushroom sauce.

The polenta mahy also be served soft with the mushroom sauce.

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Grilled Swordfish

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup extra virgin olive oil

1/4 cup fresh thyme -- stripped

1/4 cup fresh parsley -- chopped fine

1/4 cup fresh chives -- chopped fine

1 tablespoon lemon zest

salt and fresh ground black pepper

4 6-8 oz swordfish steak

Whisk together the first five ingredients.

Season the swordfish with salt and pepper and rub into surface. Place the swordfish in a baking dish and pour the marinade over, turn to coat. Let rest for 30 minutes.

Grill over high heat for 5 minutes each side. In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs or metal turner, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Gypsy Stew

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each chicken, whole -- cut up

1 quart chicken stock

2 cups yellow onion -- sliced

1/2 cup dry sherry

8 each plum tomatoes -- seeded and diced

1 pinch crushed red peppers

4 ounces shredded cheddar cheese

1/2 cup dry sherry

In a large soup pot, place the chicken, onions, sherry and stock. Bring to a boil, reduce to a simmer for 30 minutes. Remove the chicken and cool. Remove the meat from the bones and return meat to the pot.

Add the tomatoes, peppers and sherry to pot and simmer for 30 minutes.

Place a couple of tablespoons of cheese in bowl, ladle over the stew

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Homemade syrup

Recipe By : Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American - NE

Condiments Dessert Sauce

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown sugar

1/4 cup water

1 teaspoon maple extract

In a heavy small saucepan bring the sugar and water to a boil. Reduce to simmer for 10 minutes

Remove from heat and stir in extract

Yield:

"1 cup"

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Irish Coffee Meringues

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 Tablespoons Sugar

3 Tablespoons Brown sugar

1 Teaspoon Instant espresso powder

2 Each Egg whites

For the filling

1 1/4 Cups Heavy cream

2 Tablespoons Sugar

2 Tablespoons Irish whiskey

2 Teaspoons Instant espresso powder

12 Each Chocolate covered espresso beans

Preheat the oven to 250°. In a small bowl combine the sugar, brown sugar and espresso powder.

In a stand mixer, whip the egg whites to soft peaks, add 1/4 the sugar mixture gradually

Once the peaks become almost firm, add the remaining sugar, brown sugar and espresso powder. Whip to very stiff peaks

Transfer to a piping bag with a star tip, and pipe the meringue in 4 spiral circles on a lined baking sheet. Bake for at least one hour or until dry

Whip the heavy cream, add sugar Irish whiskey and instant espresso powder.

Plate the meringue, dollop with whipped cream, top with chocolate covered espresso beans three each

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Irish potatoes

Recipe By : Chris Koch

Serving Size : 40

Categories : C -- American - mid atlantic C -- American - NE

Cookies and candy Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Grated coconut

1 1/2 Cups Powdered sugar

3 Tablespoons Heavy cream

1/2 Teaspoon Vanilla extract

1 Teaspoon Cocoa powder

2 Tablespoons Ground cinnamon

2 Tablespoons Powdered sugar

In a food processor combine coconut and sugar and process into very fine meal

Add the heavy cream and vanilla, pulse to mix well

Combined the cocoa, cinnamon and sugar in a separate bowl

Form the coconut mixture into small football shaped portions about 1 ounce each, and roll in the cocoa mixture

Place on a parchment paper lined baking sheet, cover and refrigerate.

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Iroquois Stew

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Oil as needed

8 ounces beef chuck roast -- cubed

8 ounces pork shoulder -- cubed

8 ounces Chicken thigh -- skinless and boneless, cubed

1 cup Flour

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon ground allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in a heavy pot. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, and remove to bowl with red meat.

Add oil to the pot, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice and carrots, cover and simmer for 30 minutes

Add the potatoes, simmer, covered for 45 minutes. Season with salt and pepper

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Iroquois Stew Pressure Cooker Method

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Boneless Chuck Roast -- cubed

8 ounces Boneless Pork Shoulder -- cubed

1/8 cup Flour

2 tablespoons Oil

8 ounces Chicken Breast -- s/b, cubed

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon Allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in the pressure cooker. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, remove to bowl with red meat.

Add oil to the cooker, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice, carrots and potatoes, bring to boil. Lock on lid, bring to pressure. Cook for 10 minutes, use quick release method.

Season with salt and pepper

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Lentil And Ham Soup

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 C Lentils

2 Tbsp Oil

1 Ea Russet Potatoes -- peel and dice

1/2 C Onion -- chopped

3 Slices Bacon -- cook and dice

1 Tbsp Fresh Thyme

2 C Brown Stock

2 C Half And Half

1 Tbsp Balsamic Vinegar

2 Oz Cured Ham -- julienned

Soak the lentils for 8 hours or over-night, then drain

Heat the oil in a sauté pan and cook the potato, onion, bacon and thyme for 5 minutes, stirring.

In a soup pot, add the lentils, the potato mix and stock. Simmer for 35 minutes the add the half and half -- heat though.

Purée, then add the vinegar. Clean the pot and return purée to the pot along with the ham to heat through.

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Linguini With Clams In Red Sauce

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NE Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Linguini

1/4 C Olive Oil

2 Cloves Garlic -- minced

3/4 C White Wine

28 Oz Plum Tomatoes -- concassée

1 Tbsp Fresh Oregano

1/2 Tsp Black Pepper

3 Doz Clams -- scrubbed

1/3 C Fresh Parsley -- minced

Cook pasta in boiling water per box directions

In a heavy pot, heat the oil and cook garlic very briefly (do not brown), add the wine, reduce by 1/2

Add the tomatoes, oregano, and pepper. Bring to low boil

Add the clams, cover, reduce to simmer. After 5 minutes, check and discard any clams not opened

Add 3/4 of the parsley and remove from heat

Remove clams from 2/3 of the shells, leaving 1/3 clams in shell

Add clams to sauce. Sauce pasta, garnish with clams in shells

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Linguini With Crab And Wild Mushrooms

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NE Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Clam juice or seafood stock

1/2 teaspoon Saffron

1 1/2 ounces Butter

1/2 pound Shiitake Mushrooms -- remove the stems and slice the caps thin

1 each Scallion -- slice thin

1 tablespoon Tomato Paste

1/2 pound Crab Meat

2/3 tablespoon Fresh Tarragon -- minced

1 pound Linguini -- cooked

Combine clam juice and saffron in a small sauce pan. Bring to boil, remove from the heat and let steep.

In a heavy pan, melt the butter and sauté the mushrooms and season with salt and pepper

Add 1/2 of the scallions, then the tomato paste. Add the clam juice with saffron

Add the crab and tarragon, stir to combine and reduce heat to lowest setting for 5 minutes.

Sauce the pasta, garnish with remaining scallions.

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Lobster Boil

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each lobster

24 each clams

4 each corn on cob, whole

16 each red bliss potatoes -- B size

16 sprigs fresh flat-leaf parsley

16 fluid ounces clarified butter

4 each lemon

Place enough water in extra large pot with steamer to cover bottom by 1 inch

Bring to a boil; add the lobsters, clams, potatoes and corn. Top with the parsley. Cover and boil/steam for 15-20 minutes

Cover a table with brown paper or newspaper and pour the contents of the steamer in the center.

Serve with bowls of butter and lemon wedges.

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Macaroni and cheese

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds elbow macaroni

For topping

6 tablespoons butter

6 cups panko

3 cups cheddar cheese, shredded -- about 4 oz

For sauce

9 tablespoons butter

9 tablespoons flour, all-purpose

1 1/2 teaspoons crushed red pepper

8 1/4 cups whole milk

2 1/4 cups heavy cream

12 cups cheddar cheese, shredded

6 teaspoons Dijon mustard

4 1/2 teaspoons salt

3/4 teaspoon fresh ground black pepper

Note: use good quality, low moisture extra sharp cheddar. The pre-shredded cheddar is not recommended as it contains too much moisture and stabilizers

Preheat the oven to 400° and butter a 9 x 13 baking dish

Place 6 quarts of water in a large pot and bring to a boil. Add the macaroni and cook for 9 minutes, drain and hold in strainer

Make the topping. Melt the butter and stir together the panko and cheese, set aside

Make the sauce. Melt the butter in a heavy sauce pan. Stir in the flour and cook for 2 minutes stirring constantly. Stir in the pepper flakes and slowly whisk in the milk. Continue whisking until the mixture reaches the boiling point and whisk in the heavy cream.

Remove the pan from the heat and stir in the cheese and stir until smooth. Stir in the mustard, salt and pepper. Add the cooked macaroni and transfer the mixture to the buttered baking dish. Add the topping to the surface.

Cover and bake for 20 minutes, uncover and bake for 10 minutes more.

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Maple glazed stir-fry

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup peanut oil

1 ounce fresh ginger root -- julienned

3 cloves garlic -- sliced

1 each leek -- slice diagonal

1 tablespoon soy sauce

2 each carrot -- julienned

1 head broccoli -- floret’s

8 each Brussels sprout -- sliced

1 cup bok choy -- 1" pieces

1 cup Chinese cabbage -- chunks

12 each asparagus spear -- 1" pieces

1 cup snow pea pod, fresh

2 tablespoons maple syrup

Heat the oil in a large sauté pan or wok. Add the ginger and garlic and cook until well browned, remove and discard

Begin stir frying the vegetables. Start with the leeks, add to pan, season with soy sauce and cook for 1 minute. Add each vegetable in turn and cook each for 1 minute. If you run out of pan, transfer to bowl and continue. Combine all together at end.

Add the syrup and toss to combine

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Mulligatawny

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

1/2 cup Onion -- chopped

4 teaspoons Curry Powder

2 each Apple -- peel, core and dice

1/2 cup Carrot -- diced

1/2 cup Celery -- diced

1/2 cup Red And Green Bell Peppers -- diced

1/3 cup Flour, All-Purpose

3 1/2 cups Chicken Stock

2 cups Tomato -- concassée

1/3 cup Rice

2 teaspoons Lemon Juice

1 1/2 teaspoons Sugar

4 each Whole Cloves

1/2 cup Heavy Cream

2 each Chicken Breast -- skinned and boned then shredded

3 tablespoons Parsley

In a large soup pot, melt the butter and cook the onions and curry until tender

Add the carrot, apple, celery and peppers to the pot and stir to coat.

Mix in the flour, gradually add the stock, tomatoes, rice, lemon, sugar and cloves

Bring to a boil, reduce the heat and simmer 15 minutes

Add the cream and chicken and simmer for 10 minutes more

Ladle into bowls and garnish with parsley

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Per Serving (excluding unknown items): 317 Calories; 16g Fat (46.5%

New England clam chowder

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Clams -- diced

1 Qt Clam Juice

1/2 C Water

2 Ea Bay Leaf

1 C Potato -- diced

4 Tbsp Butter

1/2 C Salt Pork -- chopped

3/4 C Onion -- diced

4 Tbsp Flour

3/4 Qt Milk

1 C Light Cream

Seasoning

In a heavy pot, place the clams, clam juice, water and bay leaf. Bring to a boil, cover and cook for 5 minutes

Remove the clams and discard any that have not opened. Remove the clams from shells and chop the clams and discard the shells

Staring the cooking stock and return to clean pan. Add the potatoes to the cooking stock and bring back to boil, reduce to simmer for 15 minutes. Transfer this to a large bowl

Melt the butter in the pot and cook the salt pork for 15 minutes or until browned. Add the onions and cook for 3 minutes

Sprinkle the flour over the onions and bacon and stir and cook for 2 minutes. Begin to ladle the hot stock back into the pot. Add the potatoes to the pot, and stir to thicken.

Add the milk and cream, heat to simmer, do not boil. Season with salt and pepper

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New Potatoes Stuffed With Smoked Salmon And Horseradish

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - NE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Red Bliss Potatoes, Baby

1 Tbsp Olive Oil

4 Oz Smoked Salmon

2 Tbsp Sour Cream

1 Tbsp Onion -- minced

1 Tbsp Capers -- minced

1/2 Tbsp Horseradish

Trim opposite ends of potatoes to create flat ends and then halve at equator

Scoop out the middle of each half with a small melon baller, saving the potato balls in water for another use

Place a steamer over boiling water

Place the potato halves in the steamer for 5 minutes, or until tender

Mix 3/4 of salmon, all of the sour cream, onion, horseradish and 1/2 of the capers in a bowl until well blended

Pipe this mix into each half of the potatoes

Cut the remaining salmon into very fine strips

Top each potato with strips of the salmon and minced capers

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New York style cheesecake

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Graham cracker crumbs

1/2 Cup finely chopped toasted pecans

2 Ounces Unsalted butter -- Melted

3 Tablespoons Sugar

56 Ounces Cream cheese -- Softened

1 Cup Sugar

1 Tablespoon Vanilla extract

4 Each Eggs

1/2 Cup Sour cream

Preheat the oven to 300°. Prepare a circle of parchment paper to fit into the bottom of a spring form pan. Spray the paper and the inside of the spring form pan with oil. Cover the outside of the pan with foil becasue you will be cooking this dish in a water bath. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

In a food processor combine the graham cracker crumbs, the pecans, melted butter, and sugar. Process to create a fine meal. Press into the bottom and up the sides of the pan (won't go up the sides very high).

In a stand mixer with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth.

Incorporate the eggs one at a time. Blend in the sour cream. Pour the filling into the spring form pan

Bake the cheesecake in a water bath for 1 1/2 to two hours or until set.

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Poached Salmon with Lemon Mayo

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 fluid ounces clam juice

3/8 cup white wine

1/2 each lemon -- 3 slices

1 sprig dill

2 each peppercorns

1 pound salmon -- cut in 4 oz portions

MAYONNAISE

1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon chives

1 tablespoon parsley

1/2 head Bibb lettuce

1 1/2 each lemon -- 4 sls, 8 wedge

In a deep skillet or Dutch oven, bring the clam juice, wine, lemon slices, dill, peppercorns to a boil, reduce to poaching level (165-180°)

Add salmon, cover and poach about 10 minutes

Let salmon cool in the poaching liquid. Transfer the salmon to a plate and strain and reserve the poaching liquid

To prepare the lemon mayonnaise, reduce the poaching liquid by boiling to 1 tablespoon. Combine the mayonnaise, lemon juice, zest, chives, parsley in bowl. Whisk in the reduced liquid, season with salt and pepper if needed

Line plate with lettuce, arrange salmon, garnish with lemon, tomatoes, mayo.

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Pop-overs

Recipe By : Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American - NE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tablespoon Butter -- melted

1 Cup Flour

1/2 Teaspoon Salt

2 Each Eggs

1 1/4 Cups Milk

Preheat to 425°, butter pop-over pan

Sift the flour and salt together

Whisk the eggs and add the milk and whisk together

Stir dry ingredients into wet and whisk gently to just combine into athin batter, pour in pans, 2/3 - 3/4 full

Bake for 15 minutes, reduce the temperature to 350°, and bake for 20 minutes more

Remove, pierce side to release steam

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Pumpkin pie

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

29 Ounces pumpkin purée

2 Cups Brown sugar

3 Tablespoons Pumpkin pie spice

1 pinch Salt

5 Each Large eggs

24 Ounces Evaporated milk

Preheat the oven to 375°.

Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans.

Roll out the pie dough, and line a 9 in. pie pan. dock the bottom of the pan and freeze. Remove from freezer line with parchment paper and add pie weights and bake for ten minutes. Remove the parchment and pie weights

In a stand mixer with the paddle attachment, mix the pumpkin, sugar, spices and salt

Beat in the eggs one at a time

Slowly beat in the evaporated milk, pour the filling into the pie shell

Bake for 45 minutes, or until the center is set

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Raspberry Rugelach

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - NE Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Sheet Puff Pastry Sheets

1 C Raspberry Jam

1/2 C Walnuts -- chopped

1/2 C Semisweet Chocolate -- chop fine

1 Ea Egg

2 Tbsp Sugar

1 Tsp Cinnamon

Thaw the puff pastry in the refrigerator. Slightly roll out puff pastry

Preheat the oven to 400°

Spread the puff pastry with jam

Sprinkle with the chopped walnuts and chocolate

Cut length wise and then into 3rd making 6 squares

Cut each square into triangles, roll from bottom to point

Place on sheet point down, egg wash, sprinkle with Cinnamon and sugar

Bake at 400° for 10 minutes

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Red Bliss Potatoes with Chives

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red bliss potatoes -- cut into 1" cubes

2 tablespoons butter

2 tablespoons fresh chives

salt and pepper to taste

Place the cut potatoes in a large pot and cover with water. Bring to a boil and reduce the heat to simmer potatoes until tender, drain

Add butter and chives, season with salt and pepper, stir carefully to combine

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Reuben Sandwich

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices rye bread

4 fluid ounces Thousand Island dressing

16 ounces Cooked corned beef -- hot, sliced very thin

8 fluid ounces Sauerkraut -- hot, drained well

8 ounces Swiss cheese slices -- 1 oz each slice

4 tablespoons butter -- softened, as needed

Spread each slice of bread with approximately 1 tablespoon of Thousand Island dressing.

Place the hot corned beef, hot sauerkraut and Swiss cheese on one slice of bread. Top with the second slice of bread, keeping the dressing side inside the sandwich.

Butter the top slice of bread and place the sandwich on a hot griddle, butter side down. Carefully butter the second slice of bread.

Cook the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned, the fillings are very hot and the cheese is melted.

Cut the sandwich in half diagonally and arrange as desired for service.

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Reuben turnovers

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Sheet Puff pastry

1/4 cup flour, all-purpose

4 Ounces Thousand Island dressing

1 Pound Corned beef -- Sliced very thin

8 Ounces sauerkraut -- Rinse and drain

4 Ounces Swiss cheese -- Sliced into 1 oz. portions

1 Each Egg -- beaten

1 Tablespoon Water

Thaw the puff pastry in refrigerator

Place the sheet of puff pastry on the work surface, dust with flour, turn over and dust second side. Roll out slightly, and cut into quarters

Spread 2 tbsp. of thousand island dressing on each quarter of puff pastry to with in 1/2 in. of all sides

Cut each 1 oz. slice of Swiss cheese in half and place 1/2 slice on top of the thousand island dressing on one end of the puff pastry square

Place 4 ounces of corned beef on top of the cheese, followed by 2 oz. of sauerkraut, followed by the other half slice of cheese

Beat the egg and water together. Brush the edges with egg wash, and fold over sealing the edges

Transfer each Reuben to a lined baking sheet, brush with an egg wash, and bake at 400 ° for ten to twelve minutes or until golden brown

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Roast Beef Sandwiches With Horseradish Mayonnaise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup Mayonnaise

4 tablespoons Horseradish

2 teaspoons Fresh Rosemary -- chopped

2 each Baguette -- cut into 12" length. split

16 ounces Roasted Beef -- thinly sliced

4 each Tomatoes -- sliced

2 bunches Arugula

In a small bowl, whisk the mayo, horseradish and rosemary together

Spread some of the mayo mixture on each slices of bread

Top half of the slices with beef, tomatoes, arugula. Add the second slice of bread to each, mayo side in

Cut each into 2 pieces

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Roast Turkey With White Wine Gravy

Recipe By : Chris Koch

Serving Size : 7

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

water

kosher salt

brown sugar

1 14 Lb turkey

1 Bunch thyme

1 Bunch rosemary

1 Bunch sage

1/2 C butter

1 1/2 C white wine

1 Ea onion

1/3 c flour, all-purpose

1 Qt stock -- or as needed to bring the total to 4 cups

The first step to the best bird in brining. Brining is a process that produces two wonderful results: increased flavor and color and what amounts to a chemical searing of the meat, keeping in juicy. Place the bird in a container large enough to hold it with a lot of excess room. Add enough water to the container to cover the bird and then remove the bird. Measure the liquid and prepare the brining solution. For every gallon of water, add 1 cup of kosher salt and 1 cup of brown sugar. Dissolve the salt and sugar in the water and pour into the container with the bird. Place a dinner plate on top of the bird to keep it under the surface and let soak for about 1/2 hour per pound.

Preheat to 450°

Rinse, dry and place herbs inside the cavity. Truss the legs of the turkey tightly together.

Melt and brush butter on outside. Season with salt and pepper

Place the turkey on a rack in a large roasting pan and roast for 20 minutes. Reduce the oven temperature to 325°

Pour a couple of cups of water into the bottom of the pan, and continue roasting for about 3 hours or until a internal temperature at the thickest part of thigh reads 175°, basting every 30 minutes.

Remove the turkey to a rimmed cutting board or lipped pan and cover with a sheet of foil. While turkey rests, chop the onion. Skim fat from pan, reserve, deglaze the pan with wine. Strain into a measuring cup and bring the total amount to 4 cups with the stock

Wipe out the roasting pan and return the reserved turkey fat to the pan (or use 1/4 cup of vegetable oil). Cook the onions in the reserved fat. Add the flour to create a blond roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in wine/pan juices/stock and cook until thickened and adjust the seasoning with salt and pepper

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Roasted game hens with orange herb sauce

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fresh flat leaf parsley

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fresh sage

4 tablespoons shallots -- minced

1 tablespoon orange zest

2 each Cornish game hens -- halved lengthwise

3 tablespoons butter -- softened

1 cup chicken stock

1/2 cup fresh orange juice

2 ounces dry sherry

Preheat oven to 450°

Mince the herbs and combine with the shallots. Loosen the skin from the birds and rub some of the mix on the meat under the skin.

Rub the skin with butter and sprinkle with the remaining herb mix. Place the hens, cut side down in roasting pan.

Place in oven for 10 minutes. Bring stock to boil, then add to the roasting pan. Continue to roast for 25 minutes more.

Remove the hens from the pan and keep warm.

Place roasting pan on burner, add the OJ, sherry and bring to boil, scrape the fonds from the bottom of the pan and reduce the mixture by 1/2.

Plate the hens {one per person} and sauce.

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Roasted Pears With Stilton and Honey Glaze

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Anjou Pears

1/2 cup water

4 Ounces Stilton Cheese -- room temp

1/2 Cup Honey

4 Ounces Spring Mix

Preheat the oven to 350°

Cut the pears from the top to bottom, remove the seeds, leave stem remaining

Place pears cut side down in oven safe dish. Add the water and bake for 20 minutes, turn, cook 20 minutes more, turn, cook 10 minutes more

Remove to cool and set aside. Combine any liquid with the honey and set aside.

Fan each pear half by inserting the tip of the blade into the pear half near the top and slicing down to the bottom. Repeat 4 to 6 times and press down on each half to spread the slices.

Portion the greens on each chilled plate. Arrange the pears on the greens, add slices of stilton and drizzle with sauce

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Roasted Red Potatoes

Recipe By : Chris Koch CK

Serving Size : 12

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Red Bliss Potatoes "B"

3/4 cup Olive Oil

3 tablespoons dried rosemary

3 tablespoons paprika

6 ounces butter -- melted

3 teaspoons salt

1 1/2 teaspoons black pepper

Quarter the potatoes and place in large bowl

Add the oil, herbs, butter and salt and pepper, stir to combine well

Dump potatoes onto baking sheet and roast in 375° oven for 20 - 30 minutes or until tender and well browned.

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Roasted Top Sirloin With Hunter Sauce

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NE C -- British

Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Top Sirloin

Hunter Sauce

Place top in roasting pan, season with salt and pepper

Place in 450° oven for 30 minutes, reduce temp to 325° and cook for 15 minutes per pound or to internal temperature of 135°

Prepare the sauce.

Slice the top to order or slice and arrange in serving dish. Top with sauce.

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Saffron Vichyssoise / Pomme De Terre Potage

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Butter

4 cups Leeks -- white and lite green

2 cups Onion -- chopped

6 cups Celery -- slice thin

6 each Carrot -- slice thin

2 teaspoons Fresh Thyme

4 each Russet Potatoes -- peel and dice

1 1/3 cups White Wine

2 each Bay Leaf

1 teaspoon Saffron

8 cups Chicken Stock

4 cups Water

2 cups Heavy Cream

In a heavy soup pot, melt the butter and cook the leeks, carrots, onion and celery until tender but not browned - cooking about 5 minutes without browning the vegetables. Add the thyme, stir

Add the potatoes, wine, stock, water, bay and saffron. Cook until tender, about 20 minutes. Discard the bay, purée the solids and return to the soup pot.

Stir in cream, season. Serve chilled or hot.

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Salmon Rillettes

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - NE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons Dijon Mustard

2/3 cup Olive Oil

1/2 cup Chives -- minced

6 ounces Smoked Salmon -- chiffonade

1 each Baguette -- slice 1/2 " and toasted

24 each chives -- in 1" pieces

Whisk the oil into mustard

Stir in chives, and then salmon

Slice the baguette, brush with olive oil and toast in a 350° oven for about 15 minutes or until golden brown

Place portion of the salmon mix in center of sliced toasted bread, garnish with one chive piece each

Yield:

"24 each"

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Seared Scallops with Leek And Caviar Sauce

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Butter

2 Ea Leek -- wash and slice

1 C Champagne

3/4 C Heavy Cream

3 Tbsp Butter

1 Lb Scallops, Large

3 Tbsp Caviar

2 Tbsp Fresh Tarragon

Melt the butter in a heavy pan and cook leeks for about 5 minute without browning, add the champagne, reduce to 1/2

Strain the liquid, pressing the leeks to remove all the liquid, reserve the leeks

Add liquid and cream to pan, reduce to 3/4 cup and keep warm.

Sear scallops in butter.

Add tarragon and caviar to sauce, sauce in center of plate.

Form leeks into quenelles, top with seared scallops. Quenelles are egg shaped garnishes made using two spoons of the same size. Hold the spoons by their handle--one in each hand. Begin by scooping a heaping spoonfull of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

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Seared Sea Scallops With Crème Fraiche And Caviar

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - NE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

12 Ea Sea Scallops -- large-xl

2 Oz Creme Fraiche Or Sour Cream

1/2 Oz Caviar

4 Tbsp Scallion -- green only, sliced

Slice each scallop in half across equator, season with salt and white pepper

Sauté quickly both sides

Remove, top each with crème Fraiche

Garnish with caviar and scallion

Portion 3 to a plate for first course.

Yield:

"24 each"

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Smoked Portobello With Crab Imperial

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Portobello Mushrooms

1/2 Lb Crab -- jumbo lump preferred

2 Ea Scallions -- sliced

2 Tbsp Bread Crumbs

1 1/2 Tbsp Lemon

1 Tsp Salt

1 1/2 Tbsp Mayonnaise

2 Dashes Hot Sauce

Remove the stems from each cap, then carefully scrape the brown gills from inside the caps and dispose

Place caps in small pan. Place the pan and a metal bowl with the cleaned crab in smoker and smoke for 1/2 hour at 225°

Remove the food from the smoker. To the bowl of crab, add the scallion, salt, breadcrumbs, lemon, mayo and hot sauce. Blend well

Preheat the oven to 400°

Place the caps on lined or greased lipped baking sheet pan, mound mix in center, bake at 400° for 10-15 minutes.

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Smoked Salmon Rose Potato Cake Appetizer

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - NE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ounces Smoked Salmon -- slice thin

Roman K's Potato Pancake

2 Teaspoons Fresh Lemon Juice

1 Teaspoon Olive Oil

1 Ounce Mixed Greens

1 Each Lemon -- sliced 1/8" thick

1/2 Cup Crème Fraiche

1/2 Cup Red Onion -- sliced very thin

Place slice of salmon on work surface, slice lengthwise in thirds producing 2 outside slices and one center cut slice

Start with one outside slice, roll up to form bud

Wrap the center slice around bud

Wrap outside slice around rose, rough side up

Gently roll edges down all around to form petals

Whisk the oil and lemon juice together and dress the greens. Plate 1/4 of the greens, place potato pancake, arrange 2 roses, garnish with lemon and sliced onions

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Spinach Dip

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - NE Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces spinach

8 ounces water chestnut, canned -- minced

16 ounces mayonnaise

1 package vegetable soup mix

1 cup sour cream

1 loaf Round whole good country bread -- hollow out

Wilt the spinach either in the microwave or in a small amount of water. Cool and squeeze out excess liquid

In a large bowl mix all the ingredients together {except bread}. Cover and refrigerate over night

Cut the top third off the loaf of bread and cube. Scoop out the inside of the loaf and cube also.

Place hollow bread on platter, spoon dip into bread, arrange the cubed bread around the loaf.

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Springtime Vegetable Soup With Mini Matzo Balls

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Eggs

3 tablespoons Chicken Stock

1 cup Matzo Meal

1 1/2 teaspoons Salt

1/4 cup Scallion -- slice thin

3 ounces Butter

4 fluid ounces Oil

3 each Carrot -- diced

2 cups Broccoli florets

2 small Zucchini -- diced

2 small Yellow Squash -- diced

8 ounces Shiitake Mushrooms -- stem, quarter

8 each Shallot -- chopped

4 cloves Garlic -- minced

6 cups Chicken Stock

3 cups Tomato -- concassée

1/4 cup Fresh Basil -- chiffonade

4 pinches Ground Cloves

Melt butter, sauté scallions, cool

Beat eggs, stock, salt and pepper in large bowl. Add matzo, add scallion mix. Cover and chill for 2 hours

Roll out balls about teaspoon size, place on parchment lined sheet tray, chill for 30 minutes

Boil salted water, add balls, simmer covered for 25 minutes

Quickly sauté the vegetables, add the chicken stock, tomato, basil and clove. Simmer for 20 minutes

Portion matzo balls in bowls, ladle in soup.

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Stuffed Flank Steak

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Flank Steak

1 Tsp Salt

1/8 Tsp Paprika

1/4 Tsp Dry Mustard

1/8 Tsp Ginger

1 Tsp Worcestershire Sauce

1/4 C Bacon Drippings -- sub duck fat, lard or clarified butter

2 Tbsp Onion -- chopped

2 Tbsp Fresh Parsley

3 Tbsp Celery -- chopped

1 C Bread -- torn

2 Tbsp Flour

1 Ea Egg -- beaten

8 Oz Red Wine

8 Oz Brown Stock

Trim any excess fat from the steak. Combine seasonings and rub on steak

Heat the fat in a heavy Dutch oven and cook the onion, celery and parsley until tender, remove and cool slightly

Place the bread in bowl, add the cooked vegetables, flour and egg -- mix well to create stuffing mixture. Wipe out the Dutch oven

Spread stuffing mixture on steak, roll tightly and tie to secure every 2 inches down the length end to end

Heat a small amount of fat in the Dutch oven and sear the rolled steak on all sides. Remove the steak temporarily and deglaze the pot with wine and then stock. Return steak to pot, cover, and braise for 1 1/2 hours, turning every 15 minutes.

Remove the steak and let rest while you thicken the sauce with beurre manie or slurry.

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Stuffed Matzo Ball Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Egg

3 Tbsp Oil

1 C Matzo Meal

1 1/2 Tsp Salt

1/3 C Club Soda

1 Tbsp Oil

1/2 C Onion -- diced

1/4 C Celery -- diced

1 Clove Garlic -- minced

3/4 C Cooked Chicken -- diced

1 Ea Egg

1/4 Tsp Dried Sage

1/4 Tsp Salt

1/8 Tsp Nutmeg

1/8 Tsp White Pepper

8 C Chicken Stock

1 Ea Carrot -- brunoise

1 Tbsp Fresh Parsley -- minced

Whisk eggs and oil, mix in matzo and salt. Add club soda and blend well, cover and chill for 1 hour

Heat oil and cook the onions and celery until tender but not browned. Add parsley, transfer to a food processor. Add the chicken, egg and spices. Grind to course paste.

Divide matzo mix in 12ths, roll into balls.

Poke hole in a matzo ball with your thumb, insert 1 Tablespoon of the stuffing mix into ball and pinch the ball closed. Place on lined tray and chill for 30 minutes

Bring pot of water to boil, add salt and cook balls for 35 minutes.

Heat stock, place balls in bowl, sprinkle in carrots, add stock.

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Stuffed Veal Chop

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Veal Loin Chops -- at least 16 ounce chops

4 ounces Fontina Cheese

4 ounces Prosciutto

With a very sharp paring knife, create pocket in in each veal chop chop

Combine prosciutto and fontina, stuff into chop, press closed and chill for at least one hour

Preheat the oven to 400°

Grill the stuffed chops 3 minutes per side - twice { 4 turns total of 12 minutes }, finish in oven to internal temperature of 165°

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Veal With Braised Fennel, Tomato Confit And Wild Mushrooms

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 C Olive Oil

2/3 C Onion -- diced

3 Ea Plum Tomatoes -- peel, seed, quarter

1 Ea Bay Leaf

1 Sprig Thyme

1 Tbsp Butter

8 Oz Wild Mushrooms

1/3 C Water

1/4 C Butter

1/2 cup flour -- for dredging

4 Ea Veal Chop

1/4 C White Wine

1/4 C Heavy Cream

2 Tbsp Chives -- chopped

2 Tsp Lemon Juice

Braised Fennel

In a heavy skillet, heat the oil. Cook the onions for 5 minutes. Add tomatoes, bay, and thyme. Remove from heat and cover.

In sauce pan, melt butter and sauté mushrooms until tender

Add water to mushrooms, bring to boil to evaporate water, remove

Add butter to pan, season and dredge chops, cook for 3-5 minutes per side

Remove chops, degrease the pan and deglaze with wine

Add cream and mushrooms, finish with 1 tab butter, stir in chives.

Season with lemon juice

Place fennel, position chop, garnish with 3 tomato quarters per plate

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Vichyssoise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce butter

8 ounces leeks

6 ounces russet potato -- peel, dice

3 1/2 cups chicken stock

1/2 cup light cream

1/4 cup scallion -- minced

Heat the butter in a soup pot and cook the leeks for about 3 minutes without browning. Add the potatoes and stock, bring to boil.

Reduce the heat and simmer, covered for 20 minutes or until potato is soft

With slotted spoon, lift solids into food processor. Purée while adding a stream of the cooking liquid

Strain into clean pan, add cream, simmer, season with salt and white pepper

Can be served warm or chilled

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