"Recipes from the Chef's Kitchen"

Show 792

4056 Campbell Ave.
Arlington, Virginia (In Shirlington)

Katie Park - Specialty Food Manager

 Two Cheese Potato Gratin

(Makes 6 to 8 Servings)
1)   6 oz. Swiss Emmentaler
2)   6 oz. Gruyere de Comte
3)   2 cloves Garlic - minced
4)   3 tbs. fresh Parsley - finely chopped
5)   1 tsp. Black Pepper
6)   2 tbs. Butter, plus more for the pan and foil
7)   8 small or 6 large Potatoes
8)   2/3 cup Chicken Broth

1)   Preheat oven to 375°F.
2)   Grate the cheese and combine in a bowl with garlic, parsley and
       black pepper. Mix well.
3)   Next, peel and cut the potatoes into thin slices, using a mandolin is
       the simplest way.
4)   Cut the butter into small cubes. Taking a small pat of butter, rub
       the bottom and sides of a 9-inch round or square glass baking dish.
5)   Begin to layer the potatoes in the bottom of the dish, then sprinkle
       with the cheese mixture and top with 2-3 pats of butter.  Repeat
       the layer of potatoes, then cheese mixture and butter until youíve
       filled the dish.  Your last layer should be the cheese layer.
6)   Pour the chicken broth into the dish and cover with a piece of foil
       which has been rubbed with butter to keep the cheese from sticking
       to it.
7)   Bake for 1 hour at 375°F then remove the foil and let bake for 15
       minutes more until the cheese on top is golden brown.
8)   Remove from the oven and let sit for 10 minutes before serving.

Three Cheese Crostini

1)   3 oz. Parmigiano Reggiano
2)   3 oz. Sharp, White Cheddar
3)   2 oz. Feta
4)   4 to 5 tbs. Mayonnaise
5)   2 Green Onions - white and light green parts only
6)   1 tbs. shaved Carrot - chopped
7)   ½ tsp. Black Pepper
8)   1 tsp. Lemon Zest
9)   ½ Baguette cut into ½ inch slices
10) Extra Virgin Olive Oil
11) 1 Garlic Clove

1)   Preheat the oven to 375°F.
2)   Spread the baguette slices out on a cookie sheet, rub each slice
       with the clove of garlic and then lightly brush each slice with
       Extra Virgin Olive Oil.
3)   Bake in the oven for 5 minutes until the toasts are golden.
4)   Remove from the oven and let sit.
5)   Finely grate the three cheeses and combine with the mayonnaise,
       green onions, carrot, lemon zest and pepper.
6)   Mix well into all the ingredients are incorporated.
7)   Place a tablespoon of cheese mixture on top of each slice.
8)   Turn the oven to broil and broil the slices for just 1 minute.
9)   Be sure to keep an eye on them so that they donít burn.
10) Remove and enjoy.

Blue Cheese Stuffed Steak
with a Port Wine Reduction
(accompanied by Two Cheese
Potato Gratin - recipe above)

1)   1 cup Port Wine
2)   4 thick cut Filet Mignon Steaks
3)   4 oz. good Blue Cheese
4(   Salt and pepper
5)   Olive Oil

1)   Preheat the oven to 375°F.
2)   In a small pot bring the port wine to a simmer, and let simmer
       until reduced to ¼ cup, approximately 45 minutes.  Stir occasionally.
3)   Using a small, sharp knife cut a small pocket into each of the steaks
       and stuff each with one ounce of blue cheese.
4)   Season with salt and pepper.
5)   Using an oven proof skillet, heat 1 tablespoon of olive oil over high
6)   Sear the steaks on each side.
7)   Place the pan in the preheated oven and continue to cook for 8-10
       minutes for medium rare.
8)   Remove the steaks from the oven.
9)   Place the steaks on a plate and tent with foil.
10) Add any juices from the steak pan into your port wine reduction.
11) Simmer and spoon over the steaks.

In the Studio Kitchen with Lindsey
Gustin (Right) and Katie Park (Left)

Good Eating!!!