"Recipes from the Chef's Kitchen"

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DC - Location
1800 M st. NW
Washington, DC 20036

Marcus Baylor - General Manager

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

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
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

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

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

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

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

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!!!