"Recipes from the Chef's Kitchen"

Show 858


Kathleen Linton - Certified Chef Instructor
1-703-626-9490
Email: sorosky2000@yahoo.com


Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in St. Augustine Florida.  She has had her own catering business for over
twenty years and is now catering for the Lorton Workhouse.  She will soon be catering for the Paradise Springs Winery in Clifton and will be doing a Harvest
Dinner with Wine Paring on Saturday, October 15th from 7:30-10:30 PM.  She has taught culinary school in St. Augustine Florida.  She is now teaching at the
Workhouse in Lorton, Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private classes at client’s homes.  She had her own TV show in St.
Augustine called Kathleen's Cuisine's.  She is a Gold Medalist in cooking competitions.  She was the Corporate Chef for Martin & Greer and the Executive Chef for
Flagler Hospital.  Her father was in the MC for over 30 years and her family traveled a lot  This is what inspired her to cook.  Her specialty is ethnic cuisines.

Asparagus Soup
Ingredients:
1)   3 pounds fresh Asparagus - rinsed
2)   8 cups Chicken Stock
3)   4 tablespoons unsalted Butter
4)   1 cup minced Shallots
5)   1 cup minced Leeks - whites only, well rinsed
6)   1 tablespoon minced Garlic
7)   1/2 teaspoon Salt
8)   1/4 teaspoon ground White Pepper
9)   1/2 cup Heavy Cream
10) 1/4 cup finely grated Parmesan Cheese for garnish
11) Fresh Tarragon for garnish.

Preparation:
1)   Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length.
2)   Cut the woody stem ends from each spear and reserve.
3)   Cut the remaining tender stalks into 1/2-inch pieces.
4)   In a medium pot, bring the stock to a boil.
5)   Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor,
       20 to 30 minutes.
6)   Remove with a slotted spoon and discard, reserving the stock.
7)   Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
8)   Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve
       for the garnish. Reserve the stock.
9)   In a medium stockpot, melt the butter over medium-high heat.
10) When foamy, add the shallots and leeks and cook until tender, about 3 minutes.
11) Add the garlic and cook until fragrant, about 1 minute.
12) Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
13) Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.
       Remove from the heat.
14) With a hand-immersion blender or in batches in a food processor, puree the soup until
       smooth. Adjust the seasoning, to taste.
16) If serving right away, return to medium heat and add the cream and reserved asparagus tips. 
17) Cook, stirring, until the soup is warmed through, about 3 minutes.
18) Garnish with fresh tarragon and Parmesan Cheese.


Asparagus Tart


Ingredients:
1)   5 slices Bacon
2)   ¼ cup chopped Onion
3)   1 teaspoon fresh Thyme leaves
4)   1 bunch Asparagus (about 1 lb.) - thick ends removed, cut into 1-inch pieces
5)   1/2 lb. Puff Pastry - defrosted if frozen
6)   1 cup soft Goat Cheese
7)   1 Egg - lightly beaten

Preparation:
1)   Preheat oven to 450°F.  Heat a large skillet over medium. Add bacon and cook until lightly
       crisped, 5 minutes. Remove and set aside.
2)   Add onion and thyme to skillet and cook until just softened, 2 minutes.
3)   Add asparagus and cook until slightly crisp and golden, 3 to 5 minutes. Remove from heat
       and set aside.
4)   Roll the pastry out onto a lightly floured surface into a large rectangle.
5)   Using hands, spread goat cheese evenly over the surface of the pastry, leaving a ½-inch
       border around the edges.
6)   Layer the asparagus mixture and bacon strips over the cheese.
7)   Brush the edges of the pastry with the egg.  Bake until goldeen and puffed, 20 to 25 minutes. 
       Let sit 10 minutes before serving.


Strawberries & Spinach Salad

Ingredients:
(Serves 6)
1)   5 cups fresh torn Spinach, about 1 pound
2)   2 cups sliced Strawberries
3)   2 ounces Feta Cheese - cut into thin strips
4)   1/3 cup toasted Pecans
 
Dressing:
1)   2 tablespoons fresh Lime Juice
2)   2 tablespoons Honey
3)   1 tablespoon Olive Oil
4)   1/4 teaspoon fresh Ginger

Preparation:
1)   Toss together spinach, strawberries, cheese, and toasted pecans.
2)   Whisk together dressing.
3)   Pour dressing over the spinach mixture and toss just before serving.


Strawberry Shortcake with 7-up Biscuits
Ingredients:
1)   1 1/2 lb. Strawberries - stemmed and quarted
2)   5 tbs. Sugar
3)   7-up Biscuits (see recipe below)
 
Preparation:
1)   Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least
       30 minutes.
2)   Spoon some of the strawberries with their juice onto each shortcake bottom.
3)   Top with a generous dollop of whipped cream and then the shortcake top.
4)   Spoon more strawberries over the top and serve.

7-up Biscuits (The Shortcake)
Ingredients:
1)   2 cups Bisquick
2)   1/2 cup Sour Cream
3)   1/2 cup 7-up
4)   1/4 cup melted Butter
5)   Whipped Cream for garnish

Preparation:
1)   Preheat oven to 450.
2)   Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
3)   Sprinkle additional biscuit mix on board or table and pat dough out.
4)   Melt 1/4 cup butter in a 9 inch square pan. 
5)   Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Beer Bread (Lindsey's Recipe)

Ingredients:
1)   3  cups of self-rising Flour
2)   2 tbs. of Sugar
3)   One 12 oz. can of Beer
4)   A small amout of melted Butter

Preparation:
1)   Mix the first 3 ingredients together.
2)   Put in a greesed loaf pan and bake in a 350 degree oven for 60 minutes.
3)   During the last 15 minutes of cooking time, brush the top with the butter.

Good Eating!!!