"Recipes from the Chef's Kitchen"

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Balducci's Food Lover's Market
600 Franklin St.
Alexandria, Virginia

Michael Debonis - Executive Chef

Roasted Mushrooms with Speck and Asiago

(serves 4)
1)   1 cup Crimini Mushrooms - rough chopped
2)   1 cup Button Mushrooms  - rough chopped
3)   1 cup Portobello Mushrooms - destemed and rough chopped
4)   1/2 cup Oyster Mushrooms - destemed and rough chopped
5)   1/2 cup Shiitake Mushrooms - destemed and rough chopped
6)   1/4 lb. Speck (Smoked Prosciutto) - cut into Lardons
7)   1/4 cup Asiago Cheese = shaved
8)   1/2 cup Olive Oil
9)   2 tsp. Black Truffle Oil
10) 2 tsp. Garlic - minced
11) 1 tsp. Rosemary - destemmed and minced
12) 1 tsp. Thyme - destemmed and minced
13) 2 tbs. Italian Parsley, Chiffonade
14) Kosher Salt to taste
15) Black Pepper - freshly ground to taste

1)   Combine all of the roughtly chopped mushrooms in a bowl.  Toss with
       rosemary, thyme, garlic and half of the olive oil.  Reserve the other half
       of the oil for later.
2)   Spread the mushrooms evenly on a cookie sheet.  Roast in a 400 degree
       oven until just beginning to caramelize.  Stir and cook for a few minutes
       longer to caramelized on the other side.
3)   While mushrooms and cooking, heat the other half of the olive oil over
       medium heat.  Add the Speck Lardons and cook, stirring occasionally,
       until the fat has rendered out and the speck is crispy.  Reserve the cooking
4)   To serve, toss the roasted mushrooms with the rendered speck and reserved
       fat.  Season to taste with salt and black pepper.  Finish with black truffle oil
       and parsley chiffonade.  Garnish the top with saved Asiago cheese.

Scallops Oreganata

(serves 4)
1)   2 1/2 lbs. Sea Scallops - U-10
2)   1 cup Japanese Breadcrumbs
3)   1/4 cup Olive Oil
4)   2 tsp. Garlic - minced
5)   1 tbs. Thyme - destemmed and minced
6)   2 tsp. dried Oregano
7)   Kosher Salt
8)   Black Pepper - freshly ground

1)   To make the herbed breadcrumbs...combine the breadcrumbs, olive oil,
       minced garlic, thyme and dried oregano.  Season to taste with salt and
       pepper.  The breadcrumbs should be saturated with olive oil.
2)   Remove the muscle from the side of the scallops,  Season the scallops lightly
       with salt and black pepper.
3)   Press the top of each scallop into the herbed breadcrumbs, patting the
       breadcrumbs to stay in place.
4)   Line the scallops up on a cookie sheet.  Place in a 400 degree oven for 7 to
      10 minutes, until the tops are golden brown and crispy and the scallops are
      just cooked through.
5)   Remove from the oven and serve immediately.

Roasted Beets with Goat Cheese,
Caramelized Walnuts and Dill

(serves 4)
1)   2 lbs. Red Beets - topped trimmed
2)   1/2 cup Canola Oil
3)   1 bunch Thyme
4)   2 tbs. Olive Oil
5)   3 tbs. Walnut Oil
6)   1/4 cup Caramelized Walnuts
7)   1/4 cup Goat Cheese - crumbled
8)   2 tbs. Dill - destemmed
9)   Kosher Salt to taste
10) Black Pepper - freshly ground, to taste

1)  Coat the beets well with the canola oil, season well with salt and black
      pepper, and place in a single layer in a roasting pan.  Spread the sprigs of
      thyme across the beets.  Cover the pan well  with aluminum foil and roast
      at 400 degrees until the beets are tender all the way through when pierced
      with a knife.  Halfway through cooking, flip the beets in the roasting pan so
      the bottoms don't burn.
2)   Remove the beets from the oven and cool slightly.  Use a dish towel to rub
       the skins free from the beets.  Cut the beets into large 1 inch chunks.
3)   When the beets have cooled to room temperature, toss with olive oil, walnut
       oil, plus the salt and pepper.  Garnish with caramelized walnuts, crumbled
       goat cheese and fresh dill.  Serve at room temperature.

In the studio kitchen with Executive Chef
Michael Debonis (left) and Lindsey Gustin (right)

Good Eating!!!