New recipe from Chef Mark — Hush Puppies

Chef Mark knows how to do a traditional New England clam bake. The other day our residents were treated to tender clams, corn on the cob, and these savory hush puppies. Hush puppies not only go great with a clambake, or any other fish bake, float them in your favorite soup. Here’s a great recipe, […]

Chef Mark knows how to do a traditional New England clam bake. The other day our residents were treated to tender clams, corn on the cob, and these savory hush puppies. Hush puppies not only go great with a clambake, or any other fish bake, float them in your favorite soup. Here’s a great recipe, enjoy!

 

Ingredients
Vegetable oil 1 1/2 cups self-rising white cornmeal mix 3/4 cup self-rising flour 3/4 cup diced sweet onion (about 1/2 medium onion) 1 1/2 tablespoons sugar 1 large egg, lightly beaten 1 1/4 cups buttermilk

How to Make It… 

Step 1

Pour oil to depth of 3 inches into a Dutch oven; heat to 375°.
Combine cornmeal and next 3 ingredients.
Add egg and buttermilk; stir just until moistened.
Let stand 10 minutes.

Step 2
Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden.
Keep warm in a 200° oven.

Recipe: Heart-Shaped Four Cheese Ravioli

Heart Shaped Four Cheese Ravioli with a Tomato-Saffron Cream Sauce • 32 dumpling wrappers, Gyoza, or wonton skins • ¼ c. part-skim ricotta cheese • ¼ c. goat cheese • 1 tbsp. chopped fresh parsley leaves • .13 tsp. ground black pepper • 1 large egg white Directions 1. Prepare Goat-Cheese Ravioli: With 3-inch heart-shaped […]

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Heart Shaped Four Cheese Ravioli with a Tomato-Saffron Cream Sauce

• 32 dumpling wrappers, Gyoza, or wonton skins
• ¼ c. part-skim ricotta cheese
• ¼ c. goat cheese
• 1 tbsp. chopped fresh parsley leaves
• .13 tsp. ground black pepper
• 1 large egg white

Directions
1. Prepare Goat-Cheese Ravioli: With 3-inch heart-shaped cutter, cut dumpling wrappers into heart shapes.
2. In medium-size bowl, combine ricotta and goat cheeses, parsley, and pepper.
3. Place 1 teaspoon cheese mixture in center of a heart-shaped dumpling wrapper. Brush egg white on wrapper around cheese mixture; cover filling with another dumpling wrapper. Gently press around the filling to expel any air pockets and to seal ravioli. Place ravioli in a single layer on towel-lined jelly-roll pans or baking sheets. Continue filling, brushing, and sealing to make more ravioli with remaining filling and wrappers. Cover ravioli with clean cloth towel and then with plastic wrap. Set aside 30 minutes or refrigerate if making ahead.
4. Meanwhile, prepare Saffron Cream Sauce
5. To cook ravioli, in 4-quart saucepan, heat 3 inches water to boiling over high heat. Add ravioli and cook, stirring gently, 7 to 10 minutes or just until wrappers appear translucent. With slotted spoon, remove ravioli to towel-lined tray to drain. (They are fragile and cannot be poured into a colander.)
6. To serve, gently stir ravioli and Parmigiano-Reggiano into Saffron Cream Sauce. Divide ravioli mixture onto 2 serving plates. Arrange 3 chives on each serving plate. Thinly chop remaining 2 chives and sprinkle on top of ravioli.

Locally Grown Tomato-Saffron Sauce

Ingredients

• 10 medium or 4 very large ripe tomatoes (about 2 pounds), cored
• 1/4 cup olive oil
• 2 shallots, coarsely chopped
• 2 cloves garlic, chopped
• 1 tablespoon kosher salt
• 1/8 teaspoon sugar
• 1/4 to 1/2 cup heavy whipping cream
• ¼ Teaspoon of Saffron Threads

Preparation
Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 1-2 minutes; set aside.
When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream, if. Serve with Ravioli and parmesan cheese.
Do it early!
The sauce can be made up to 4 days in advance and refrigerated. Both should be well covered and dated.

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Recipe: Mini Apple Cobblers

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Yield: 6 to 8 Servings           Apple Filling 5 cups tart apples, such as Granny Smith, peeled and sliced 3/4 cup granulated sugar 2 Tablespoons all-purpose flour 1/2 teaspoon Cinnamon 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 cup […]

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 to 8 Servings

 

 

 

 

 

Apple Filling

  • 5 cups tart apples, such as Granny Smith,
    peeled and sliced
  • 3/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 Tablespoon butter, cut into small pieces

Topping

  • 1/2 cup Oatmeal
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons Soften Butter

 

 

 

Preparation

  1. Heat the oven to 375°. Butter a 9-inch square baking pan.
  2. Combine the sliced apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into the prepared baking pan. Dot apples with the pieces of butter.
  3. In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, and salt.
  4. Using a tablespoon, drop batter evenly over the apple mixture. If desired, sprinkle the batter with a cinnamon sugar mixture.
  5. Bake for 35 to 40 minutes, or until the apples are tender and crust is golden brown.
  6. Serve warm with cream or a scoop of ice cream

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Recipe: Grilled shrimp with honey

Enjoy the taste of the ocean in your backyard.  Total time: 2 hours Active time: 1.5 hours Yield: 8 servings Ingredients Sauce: Honey-Ginger BBQ Sauce* (recipe below) Shrimp: 4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Chefs Notes) […]

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Enjoy the taste of the ocean in your backyard. 
Grilled shrimp with honey (1 of 2) Grilled shrimp with honey (2 of 2)

Total time: 2 hours
Active time: 1.5 hours
Yield: 8 servings

Ingredients

  1. Sauce: Honey-Ginger BBQ Sauce* (recipe below)
  2. Shrimp:
  • 4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Chefs Notes)
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  1. Special equipment:  18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Shrimp Preparation

  1. If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
  2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas);
  3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
  4. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Chefs’ notes:

  • In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
  • Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
  • Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

 

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup mild honey
  • 1/2 cup ketchup
  • 1 1/2 tablespoons hot sauce, such as Tabasco
  • 4 large garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • 1 teaspoon salt

Honey-ginger BBQ Sauce Preparation

Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Chefs’ notes:

  • Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
  • If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.

 

 

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Recipe: Wild mushroom–vegetable kabobs

Hopefully this recipe will light a fire, not just beneath you, but also in your grill! Follow this recipe to perfect a spring evening.   Total time: 45 minutes Prep time: 20 minutes Grill time: 25 minutes Yield: 4 servings Ingredients 2 small zucchini, cut into 8 slices 1 medium-size yellow bell pepper, cut  into […]

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Hopefully this recipe will light a fire, not just beneath you, but also in your grill! Follow this recipe to perfect a spring evening.
Veggie Shish Kebabs-lo-1040132

 

Total time: 45 minutes
Prep time: 20 minutes
Grill time: 25 minutes
Yield: 4 servings

Ingredients

  • 2 small zucchini, cut into
    8 slices
  • 1 medium-size yellow bell pepper, cut  into ½ to
    ¾ inch pieces
  • 1 small red onion, cut into
    1 ½ inch pieces
  • ½ cup butter, melted
  • 1 tablespoon chopped fresh basil
  • Pinch of Saffron
  • 1 teaspoon fresh garlic
  • Vegetable cooking spray

Preparation

  1. Thread vegetables evenly onto skewers. If you are using Portobello mushrooms cut them into 1 inch pieces.
  2. Stir together melted butter, basil, and garlic and Saffron. Reserve 1/4 cup butter mixture and set aside.
  3. Coat food rack with cooking spray. Place on grill over medium-high heat. Place vegetables on rack.
  4. Grill, covered with grill lid, 20 to 25 minutes or until vegetables are tender, turning and basting with remaining butter mixture every 5 minutes. Serve with reserved butter mixture.

 

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A Recipe for Valentine’s Day: Chocolate Truffles

These truffles are favorites often requested by our Independent Living residents. Although made from a simple, bittersweet ganache, adding a few special ingredients to a classic recipe makes these truffles anything but ordinary.   Ingredients Truffle base 1 1/4 cups heavy whipping cream 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided Chocolate coating 8 ounces […]

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Truffles (195X145)These truffles are favorites often requested by our Independent Living residents. Although made from a simple, bittersweet ganache, adding a few special ingredients to a classic recipe makes these truffles anything but ordinary.

 

Ingredients

Truffle base

  • 1 1/4 cups heavy whipping cream
  • 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided

Chocolate coating

  • 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
  • Unsweetened cocoa powder (optional; for rolling)

Preparation

For truffle base:
Bring cream to simmer in small, heavy saucepan. Remove from heat; cool to lukewarm, 10 minutes.

Meanwhile, stir 7 ounces of chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces of chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating:
Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.

Scoop some of the warm (not hot), melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. Chill until firm, about 1 hour.

Yield: Makes about 30 truffles

Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

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Pumpkin Crème Brûlée

  Just when we thought Chef Mark had introduced us to all the best pumpkin flavored treats, he raised the bar! Yield: Serves 7   Ingredients 1/2 quart heavy cream 1 vanilla beans (split) 2.5 ounces sugar 10 egg yolks (beaten) 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon powdered ginger 1/2 pint pumpkin purée […]

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Pumpkin Creme Brulee

 

Just when we thought Chef Mark had introduced us to all the best pumpkin flavored treats, he raised the bar!

Yield: Serves 7
 

Ingredients

  • 1/2 quart heavy cream
  • 1 vanilla beans (split)
  • 2.5 ounces sugar
  • 10 egg yolks (beaten)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon powdered ginger
  • 1/2 pint pumpkin purée
  • 1/2 pint (or as needed) sugar (for tops)

Preparation

1. Combine the heavy cream, vanilla, and half the sugar, bring to a boil.

2. Combine the egg yolks and remaining sugar.

3. Add 1/3 of the hot liquid to the egg mixture, stir constantly.

4. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.

5. Fold in the pumpkin purée.

6. Fill buttered oval ramekins 7/8 full, place in a water bath.

7. Bake in a 325°F (160°C) oven until just barely set, cool 40 minutes, chill overnight.

8. Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.

9. Caramelize, sugar under the broiler or with a torch.

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Recipe: Vine Ripe Tomato-Olive Tapenade on Grilled Garlic Crostini

        Tapenade Yield makes about 1 1/2 cups Tapenade This recipe can be prepared in 45 minutes or less. Ingredients 2 cups Pitted Greek olive mix (about 16 ounces) 1/4 cup extra-virgin olive oil 1/4 cup packed fresh flat-leafed parsley leaves ½ Cup small diced vine ripe tomatoes Preparation In a food […]

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Crostini PlateCrostini

 

 

 

 

Tapenade

Yield
makes about 1 1/2 cups Tapenade

This recipe can be prepared in 45 minutes or less.

Ingredients

  • 2 cups Pitted Greek olive mix (about 16 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup packed fresh flat-leafed parsley leaves
  • ½ Cup small diced vine ripe tomatoes

Preparation

In a food processor pulse olives with oil until coarsely chopped, remove from food processor and put in medium size bowl. Add diced tomatoes and mix well, Chop parsley and stir into tapenade. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.

Grilled Garlic Crostini

Yield
Makes 15 Crostini

Ingredients

  • 1/2 cup olive oil
  • 2 cloves garlic, crushed, or to taste
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 1/3-inch slices cut from a French baguette
  • Italian parsley, minced, for decoration

Preparation

Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the Crostini starts to blacken at the edges. Lay Crostini on platter and top with 1 Tbls of tapenade and serve.

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Vegetable Grilled Balsamic Kabobs

Are you ready to fire up the outdoor grill?  Here’s a veggie kabob recipe we love here at the BA from Chef Mark.     Yield: 6 portions  Preparations: 8 ounces of your favorite balsamic vinaigrette or whatever your favorite bottled is 1 zucchini sliced thick or cut into 1” pieces 1 Yellow squash sliced […]

Photo Grilled Vegetable Recipe

Are you ready to fire up the outdoor grill?  Here’s a veggie kabob recipe we love here at the BA from Chef Mark.

 

 

Yield: 6 portions

 Preparations:

  • 8 ounces of your favorite balsamic vinaigrette or whatever your favorite bottled is
  • 1 zucchini sliced thick or cut into 1” pieces
  • 1 Yellow squash sliced thick or cut into 1” pieces
  • 1 red onion peeled and cut into 1” cubes

 

  • 3-4 vine ripe tomatoes cut into large chucks
  • 6 – 7 skewers either wood or metal (if wood make sure to soak them in water before skewering.

Directions:

1. Place all of the cut up vegetables into a large bowl and add in the vinaigrette. Toss to coat everything. Allow the vegetables to marinate for at least 30 minutes but not more than 1 hour.
2. Start the grill or preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source.
3. Remove the vegetables from the marinade, and drain off the excess. Alternate all of the vegetables on the skewers until skewer are full. Continue this process for all of the rest of the skewers until vegetables are all used up. 6-7 skewers4.  Place skewers on the grill or put under broiler until all the items have fully cooked. Turn the skewers every 2-3 minutes to get even cooking and grill marks. The entire cooking time should take between 5 and 8 minutes. Remove the skewers from the heat and serve.

 

 

Recipe: Flourless Chocolate Cake

Chef Mark is helping us get ready for Valentine’s Day with this fun dessert treat!       yield: Makes one 8-inch cake Can be prepared in 45 minutes or less. Ingredients: • 4 ounces fine-quality bittersweet chocolate (not unsweetened) • 1 stick (1/2 cup) unsalted butter • 3/4 cup sugar • 3 large eggs […]

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Chef Mark is helping us get ready for Valentine’s Day with this fun dessert treat!

 

 

 

yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.

Ingredients:

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling
• Accompaniment if desired : Mango Sorbet

Preparation:

Preheat oven to 350°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 40 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 4 days.)