"Recipes from the Chef's Kitchen"

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Bazin's on Church
111 Church St. NW
Vienna, Virginia 22180
703-255-7212


Patrick Bazin - Chef/Owner


Roasted Portobello Mushroom
with Hook's Blue Cheese, Baby
Arugula and Aged Balsamic
  

Ingredients:
(serves 4)
1)   4 to 6 Large Portobellos
2)   1 cup Soy Sauce
3)   1 cup Balsamic Vinegar
4)   3 oz. Blue Cheese
5)   1 tbs. toasted Almonds
6)   2 cups Wild Arugula

Preparation:
1)   Mix soy sauce and balsamic vinegar together.
2)   Marinate portobello in above mixture for 4 to 6 hours or overnight.
3)   Roast in 375 oven for 8 to 10 minutes.
4)   Crumble Blue cheese over portobello.
5)   Mix baby arugula with your favorite vinaigrette.
6)   Place atop of mushrooms.
7)   Sprinkle with toasted almonds.


Seared Sea Bass
with Grape Tomatoes, Roasted
Garlic, Chipolte, Basil, Soy Beans

 

Ingredients:
1)   3 oz. Sea Bass
2)   10 Grape Tomatoes (split in half)
3)   1/2 cup cooked Green Beans (small diced)
4)   1/2 cup Soy Beans
5)   15 Garlic Cloves (roasted in Olive Oil for 30 to 40 minutes
        at 300 degrees until soft.
6)   2 tsp. Chipolte Puree
7)   2 tbs. fresh Basil
8)   11/2 cups Chicken Stock
9)   2 tbs. Butter

Preparation:
1)   Sear sea bass for 2 to 3 minutes on each side.
2)   Add chicken stock and bring to a boil.
3)   Add the rest of the ingredients except for the butter.
4)   Return to a boil and add the butter.
5)   Check seasoning (salt and pepper.
6)   Plate.


White Chocolate Ice Cream
with Raspberry-Mint Salad, Hazelnut Praline

 

Ingredients:
(serves 2)
1)   1 pint White Chocolate Ice Cream or your favorite
2)   1 pint Raspberries
3)   1 tsp. Mint
4)   1 tbs. Chambord
5)   1/2 cup simple Syrup
6)   2 tbs. Butter
7)   Hazelnut Praline

Preparation:
1)   Put simple syrup in small saute pan and bring to a boil.
2)   Add raspberry and mint and the chambord.
3)   Add butter and swirl until slightly thickened.
4)   Place ice cream in a bowl.
5)   Top with the warm raspberry sauce.
6)   Add crushed hazelnut praline or your favorite toffee.



In the Studio Kitchen with Patrick Bazin (left)
and Lindsey Gustin (right)


Good Eating!!!