Signature Chef Recipes

What's New, Mar/Apr 2004 by Rhea, Walter, Comstedt, Michael, Traster, Daniel, Fischer, James, Parks, Robert

Raspberry Almond Pinwheel Cookies

Ingredients

* 1 1/4 c. general purpose flour

* 3/4 t. baking powder

* 1 t. salt

* 2 sticks butter, softened

* 1 1/2 c. sugar

* 1 1/2 eggs, large

* 2 t. vanilla

* 1 t. almond extract

* 2/3 c. raspberry preserves

Directions

1. Sift flour, baking powder and salt together twice.

2. Cream the butter and sugar together until the mixture is light & fluffy.

3. Combine the eggs, vanilla, and almond extract and add to the creamed mixture; mix well.

4. Add sifted dry ingredients and mix only until combined.

5. Roll the dough between two sheets of parchment paper into a rectangle approximately 9'' � 9'' square; refrigerate until firm.

6. Spread the raspberry preserves evenly over the dough; roll it up like a jelly roll; wrap in plastic wrap and refrigerate again until firm.

7. Slice the roll 1/4'' thick. Place on a 4 � 6 pan and bake at 375 F for 10-12 minutes until edges start turning brown. Cool. Enjoy.

Yield: Approximately 60 cookies

Submitted by Walter Rhea, Director of Sullivan University's National Center for Hospitality Studies, Louisville, KY. www.sullivan.edu

Best Ever Chocolate Pecan Brownies

Ingredients

* 3 1/2 c. sugar

* 1 T. vanilla extract

* 6 each eggs

* 1 1/2 c. all-purpose flour

* 1 1/4 c. cocoa powder

* 3/4 t. baking powder

* 1/2 t. salt

* 12 ounces butter

* 1 1/2 c. pecan pieces

Directions

1. Place the sugar and vanilla in a large bowl.

2. Crack the eggs and set aside.

3. Sift and mix the flour, cocoa powder, baking powder, and salt. Set aside.

4. Melt the butter and pour into the sugar and vanilla, stir with a whisk to combine. Immediately add the eggs and whisk to combine.

5. Add the flour mixture to the egg mixture and stir until just incorporated. The warmer the butter and the faster the mixing is completed, the easier the batter is to spread.

6. Pour into a parchment lined 1/2 sheet tray. Level with a pallet knife. Sprinkle and press the pecan pieces onto batter.

7. Bake at 350 F convection oven for 18-20 minutes or until brownies begin to pull away from sides of pan.

8. Place on a cooling rack to cool in the pan. Cut around outside edge. Remove brownies from pan onto cutting board, remove parchment paper, and cut into 24 rectangles.

Submitted by Daniel Truster, Chef at Stratford University, Falls Church, VA. www.stratford.edu

Duck Breast and Wild Mushroom Salad

Ingredients

* 2 duck breasts, boned, trimmed of fat, skin scored, saut�ed to desired doneness

* 2-lbs. wild mushrooms, saut�ed in duck fat, seasoned with nutmeg, salt and freshly pepper

* juice of 1 lemon

* 11. finely chopped shallots

* Salt and ground pepper

* 1/2 c. olive oil

* Mixed greens for 8, washed, trimmed, dried

* 1/4 c. rendered duck fat

* 1 c. day old, crustless French bread, cut into 1/2'' cubes

* 1 clove garlic, smashed

Directions

1. In a medium bowl, combine the lemon juice, shallots, herbs, a pinch of salt and ground pepper.

2. Slowly whisk in the olive oil to blend well. Season as needed.

3. In a large saut� pan, heat half of the duck fat, over medium high heat. Add bread cubes and garlic clove. Saut� until brown on all sides, stirring occasionally.

4. Remove the bread from the pan, reserve the pan but discard the fat, and garlic.

5. Slice the duck breast on the bias against the grain.

6. To compile the salad, toss the greens and saut�ed mushrooms with the vinaigrette. Sprinkle the duck over the prepared salad, and top with the warm croutons.

Yield: Approximately 8 servings

Submitted by Executive Chef and School Director, Chef Michael Coinstedt of the Cook Street School of Fine Cooking, Denver, CO. www.cookstreet.com

Shrimp Madagascar

Ingredients

* 2 lbs. peeled and deveined jumbo shrimp

* 12 scallions sliced fine

* 2 T. Madagascar green peppercorns

* 1 c. heavy cream

* 1 t. arrowroot or cornstarch

* 1/4 c. brandy

* 1/4 c. Pernoid (anise-flavored liqueur)

* 1/4 c. each brunoise (diced vegetables)

* Red bell pepper

* Yellow bell pepper

* Tomato concasse (concentrated tomato paste/sauce)

* 1 T. fine chopped tarragon

* 1 T. fine chopped parsley

* 1/4 cup clarified butter

* Salt and ground white pepper

* 2 cups cooked pasta

Directions

1. In heavy saut� pan, heat butter until very hot, but not smoking.

2. When hot add shrimp and saut� quickly turning shrimp when color develops.

3. Add peppercorns, saut� 1 minute.

4. Add brunoise of vegetables and saut� 1 minute.

5. Add scallions and saut� 1 minute.

6. Add brandy, deglaze and flamb�, allow flames to dissipate completely.

7. Add Pernoid and flamb�.

8. Add heavy cream mixed with cornstarch or arrowroot.

9. Bring to hard simmer, when liquids thicken, reduce heat and add sour cream a 1/4 cup at a time until all is incorporated.

10. Add herbs and pasta; stir to coat pasta and serve.

Submitted by Chef James Fischer, Texas Culinary Academy, Austin, TX. www.txca.com

Butter Rum Truffles

Ingredients

* 20-oz. bittersweet chocolate

* Ic. cream

* 4 T. rum

* 3 oz. butter

Directions

1. Chop the chocolate very fine.

2. Bring cream to a boil, remove from heat and stir in chocolate until melted.

3. Stir in butter and rum

4. Chill about two hours

5. Scoop, and roll by hand into rounds