"Recipes from the Chef's Kitchen"

Show 425

Joel Olson


Lindsey Gustin and Joel Olson

Spinach Salad with Toasted Walnuts
and Balsamic Vinaigrette

1) 1/2 pound fresh baby spinach leaves, washed and washed again
2) 1/2 cup walnuts, toasted
3) 2 tablespoons Dijon mustard
4) 2 tablespoons Balsamic vinegar
5) 6 tablespoons olive oil
6) salt and pepper to taste

1) Wash the spinach again.
2) In a small mixing bowl, combine the mustard and vinegar.
     Whisk well.
3) Slowly add the oil a little at a time, whisking constantly.
     Do not add all the oil at one time.
4) Season with a little salt and pepper.
5) Arrange the spinach on four chilled salad plates.
6) Drizzle with some of the vinaigrette.
7) Garnish with toasted walnuts.

Copyright Hemmachef:  Joel Olson,  December, 1998.

Sausage, Shrimp, and fresh
Tomato Pasta with Feta
1)  1 teaspoon olive oil
2)  1 onion diced
3)  2 cloves garlic, minced
4)  1 pound fresh tomatoes, chopped
5)  1 teaspoon basil
6)  1 teaspoon thyme
7)  1 cup chicken stock
8)  1/2 pound good quality sausage, browned and sliced
9)  1/2 pound assorted mushrooms, quartered and browned
10) 1/2 pound shrimp, peeled and deveined
11) 1/4 pound feta cheese, crumbled
12) 1/2 pound whole wheat pasta, boiled and drained
13) 1/2 cup basil leaves, cut into thin strips (optional)
14) salt and pepper to taste

1) In a saute pan, place the olive oil and onion.  Over medium
     heat, cook the onion until it has sweated (gotten soft).
2) Add the garlic and cook another minute.
3) Add the tomatoes, basil and thyme.  Bring to a boil and
     reduce the heat to a simmer. Cook about five minutes.
4) Add the stock, bring to a boil and add the sausages and
     mushrooms.  Bring to another boil and add the shrimp.
5) Bring to a boil and cook just until the shrimp are done
     (several minutes).
6) Add the pasta and cheese.  Season with salt and pepper.
7) Serve piping hot.
8) Garnish with pasta.

Copyright Hemmachef:  Joel Olson,  December 1998.

Sauteed Bananas with Coconut

1) 4 ripe but firm bananas
2) 2 tablespoons butter
3) 2 tablespoons brandy
4) 3 tablespoons brown sugar
5) 1/2 cup heavy whipping cream
6) 1/2 cup toasted coconut

1) Heat the butter over medium high heat in a skillet large
     enough to hold all four bananas.
2) When hot, add the bananas and cook about five minutes
     while turning.
3) Add the brandy and brown sugar.  Ignite the brandy.
4) Cook for another couple of minutes until the liquor has
5) Remove the bananas from the pan and reserve.
6) Cook the mix until thickened slightly.  Add the heavy
     whipping cream and bring to a boil.
7) Pour over the bananas and garnish with toasted coconut.

Copyright Hemmachef:  Joel Olson,  September 1997

Good Eating!!!