"Recipes from the Chef's Kitchen"

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DC - Location
1800 M st. NW
Washington, DC 20036
202-640-1868

Marcus Baylor - General Manager


  Bruschetta
Ingredients:
1)   Tomato Bruschetta topping (see recipe below)
2)   1 small bunch Arugula
3)   2 pieces Ciabatta bread

Preparation:
1)   Cut the Ciabatta bread into 3/4 inch thick slices and toast it from both
       sides in the oven until golden brown.
2)   Spread the arugula like a stripe in the middle of the plate.
3)   Arrange the ciabatta-slices on top of the arugula, so that the arugula is still
       visible in the middle of the plate.
4)   Add a heaped shovel of bruschetta topping on each slice of ciabatta bread.

Bruschetta Topping
Ingredients:
1)   1/8 oz. Basil
2)   1/4 oz. Salt
3)   3 pinches Pepper
4)   1 twig Oregano
5)   1/4 lb. Olive Oil
6)   Chilled Garlic

Preparation:
1)   Wash tomatoes and cut the green stalk out.
2)   Cut the tomatoes into a small dice and put into a bowl.
3)   Wash the basil and cut it into long stripes.
4)   Mix all the ingredients together.
5)   Allow the ingredients to rest 30 minutes to allow them to marinate.


Insalata Caprese

Ingredients:
1)   Mozzarella Ball
2)   8 pieces Cherry Tomato
3)   5 Basil Leaves
4)   1 tsp. Extra Virgin Olive Oil
5)   1 pinch each of Salt and Pepper

Procedure:
1)   Place the Mozzarella ball in the middle of the plate.
2)   Arrange the 5 basil leaves around the mozzarella ball.
3)   Quarter 4 of the cherry tomatoes with a serrated tomato knife on the cutting
       board, but do not cut them through.  The tomato should look like a flower.
4)   Arrange the tomatoes alternating on the edge of the plate.
5)   Arrange the remaining 4 whole cherry tomatoes around the plate.
6)   Drip olive oil on the Mozzarella and cherry tomatoes.
7)   Add salt and pepper.


Insalata di Rucola con Parmigiano

Left picture...the basic salad
Right picture...the salad with shrimp

Ingredients:
1)   Cut Arugula
2)   1 1/2 oz. Parmesan Cheese
3)   3 pieces Cherry tomato quarters
4)   Suggested dressings:
      a) Arugula-Mustard-Dressing
      b) Vapiano-Nizza-Dressing
c) Balsamic dressing

Procedure:
1)   Put the arugula in the salad bowl and pour the dressing on top of the arugula.
2)   Spread the complete Parmesan on top of the arugula by crumbling it a bit
       with your fingers.
3)   Garnish the 3 cherry tomato quarters on top.



In the Studio Kitchen with Marcus Baylor
(left) and Lindsey Gustin (right)


Good Eating!!!