"Recipes from the Chef's Kitchen"

Show 385

Joel Olson - Hemmachef


Lindsey Gustin and Joel Olson

Mezzuna with Grapefruit and
Classic Vinaigrette

1) 1 bunch fresh Mezzuna trimmed of tough stems and washed
2) 2 ruby red grapefruits
3) 2 tablespoons Dihon style mustard
4) 2 tablespoons white wine vinegar
5) 6 tablespoons olive oil
6) Salt and pepper to taste

1) Place the greens in aa bowl or on a chilled platter.
2) Slice the tops and bottoms off each grapefruit to make
     a flat surface.
3) Trim the zest and pith away from the flesh of the fruit
     maintaining the roundness of the fruit. It will still look
     like a grapefruit but will have no skin.
4) Cut between the membranes of pith removing each
     section. Transfer to the platter with the greens.
5) Put the mustard and vinegar in a mixing bowl.
6) Whisk to combine well.
7) Slowly add the oil a little at a time whisking constantly.
8) Season with salt and pepper.
9) Dress the salad. Or chill the salad and dress just before

Pasta with Sausage, Peppers and Onions

1)  1 teaspoon olive oil
2)  1 pound sausage links or ground, of choice
3)  1/2 cup water
4)  1 teaspoon olive oil
5)  1 medium onion, sliced thinly
6)  2 cloves garlic, smashed and pasted
7)  1/2 cup dry white wine
8)  1 red pepper, seeded and cut into strips
9)  1 cup chicken stock or broth
10) 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon basil
11) 1/2 pound pasta, cooked as directed
12) 1/2 cup freshly grated Parmesan cheese
13) 1/2 cup fresh Parsley, chopped

1)  In a heavy bottomed saute pan put the teaspoon of
      olive oil and heat over medium high heat.
2)  When hot, add the sausages and cook browning on
      both sides.
3)  Add the water and continue cooking until the sausages
      are done.
4)  Remove from the heat and cool.
5)  Slice the sausages on a bias and reserve.
6)  Gently rinse out the grease from the saute pan.
7)  Add the olive oil and the onion.
8)  Cook over medium heat until soft.
9)  Add the garlic and cook another couple of minutes.
10) Add the wine and cook until the wine has reduced to dry.
11) Add the peppers and cook until slightly softened,
       about ten minutes.
12) Add the herbs and stock. Reduce the liquid by about half.
13) Add the cooked pasta and toss well. Bring to a boil.
14) Add the Parmesan cheese and parsley.
15) Toss and serve piping hot.

Roasted Pineapple with Ginger Cream

1)  1 fresh ripe pineapple
2)  1/2 cup light brown sugar
3)  1 tablespoon freshly squeezed ginger juice
4)  1 cup heavy whipping cream
5)  1/4 cup sugar
6)  1/2 teaspoon vanilla

1)  Preheat oven to 450 degrees.
2)  Trim the top and bottom off the pineapple.
3)  Cut away the sides of the fruit going deep enough to
      remove the brown burrs.
4)  Cut the fruit in half. Then cut each half in half again.
5)  Cut each quarter in half to leave you with eight slices.
6)  Put the slices on a cookie sheet covered with parchment
      paper, (or lightly spray a cookie sheet.)
7)  Place the pineapple slices on the sheet and sprinkle
      with brown sugar.
8)  Roast the pineapple for ten to fifteen minutes until it
      is softened and the sugar has slightly caramelized.
      Watch it, do not let it burn.
9)  Meanwhile, whip the cream and when almost stiff,
      add the sugar and ginger juice.
10) Serve with the pineapple.
11) Garnish with mint if desired.

Good Eating!!!