Michael Symon’s Cheesy Broccoli Gratin

cheesyIron Chef and BlueStar All Star Chef Michael Symon brings us our latest fall cooking recipe.  This is a more gourmet version of the good-old broccoli-and-cheddar gratin thanks to the aromatic Gruyere.  Don’t forget the crunchy topping!

 

Ingredients:

  • 3 tablespoons olive oil
  • 6 cups broccoli florets (from 1 small head)
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup grated Gruyere cheese
  • 1/4 cup thinly sliced scallions, white and green parts
  • 1/2 cup panko bread crumbs, toasted

 

Directions:

  1. Put a large skillet over medium-high heat.  Add the olive oil followed by the broccoli and a good pinch of salt.  Cook, stirring occasionally, for 1 minute.  Add the garlic and cook until the garlic becomes fragrant, about 1 minute.
  2. Reduce the heat to medium, add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through about 2 minutes.  Add the Gruyere and cook, stirring occasionally, until the cheese is melted, about 1 minute.
  3. Remove from the heat, stir in the scallions, top with the panko, and serve. 

Jose Garces’ Aguado De Gallina (Chicken & Rice Soup with Achiote)

blog_garcesThis kind of chicken and rice dish is typical in Latin home cooking, though the name aguado (meaning “watery”) usually implies something soupier than this particular version, which is more of a hearty stew. Made from achiote (annatto) seeds, achiote paste is a deep reddish-brown and often comes in large blocks; it lends robost color and flavor to many Ecuadorian dishes.

 

Chicken Ingredients:

  • 8 chicken pieces (preferably bone-in, skin-on legs and thighs)
  • Kosher salt and freshly ground pepper
  • 2 Tbsp canola oil, divided

 

garcesRice Ingredients:

  • 1 Spanish onion, chopped
  • 1 red bell pepper, diced
  • 1 Tbsp whole cumin seed, toasted and grounded
  • 1 tsp smoked paprika
  • 2 Tbsp tomato paste
  • 2 Tbsp achiote paste
  • 1 cup rice
  • 2 cups Chicken stock
  • 2 plum tomatoes, diced
  • 1 medium carrot, diced
  • 1 russet potato, peeled and small dice
  • 2 fresh bay leaves
  • 1 cup of fresh English peas (shelled and blanched) or thawed frozen peas
  • 1 Tbsp fresh oregano, chopped
  • 2 Tbsp fresh flat leaf parsley, chopped
  • 2 Tbsp fresh cilantro, chopped
  • Aji Costeno or your favorite hot sauce for serving (optional)

 

Directions:

  1. Generously season the chicken with salt and pepper.  Heat 1 Tbsp of oil in a large pan or Dutch oven over high heat and sear the chicken in batches until the skin is crispy and golden brown, about 2 minutes per side.  Transfer the chicken to a plate.
  2. Lower the heat to medium and pour in the remaining oil.  Add the onion, garlic, and bell pepper to the pan and cook until the vegetables are translucent, about 10 minutes.  Add the cumin and paprika and cook for 1 minute.  Then, add the tomato and achiote paste and cook for 3 – 5 minutes stirring to make sure it is incorporated.  Stir in the rice and mix well into the vegetable/paste.
  3. Add the chicken stock and make sure to scrape up any brown bits that have formed at the bottom.  Finish by placing the plum tomatoes, carrots, potatoes, and bay leaves in the pan.  Arrange the seared chicken pieces on top of the rice.  Cook, covered, over medium heat until the chicken is tender, stock has evaporated, and rice is fully cooked, about 40 minutes.  Do not stir.
  4. Stir in the peas, oregano, parsley, and cilantro and season to taste with salt and pepper.  Serve immediately with Aji.

Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

 

Kathy Wakile’s Figs in Baskets

WAKILE COVERGrowing up in Italian American household nothing reminded me more of the holiday feast than dried fruits & nuts! When my husband & I got engaged my father presented my future Lebanese in laws with a huge basket of his best Fig harvest from our back yard! It was an immediate connection, the common fruit of the Mediterranean – this recipe is a tribute to that beautiful day! #FoodMemory

 

Kathy Wakile’s Figs in Baskets (Makes 2 dozen)

Figs Ingredients:

  • 1 cup soft dried figs, stemmed and coarsely chopped
  • 2/3 cup water
  • 1/2 cup fresh orange juice
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped walnuts, optional

 

WAKILE RECIPEBaskets Ingredients:

  • 1 recipe Rustica Pastry (see below)
  • 1 egg white (reserved from making pastry), for brushing
  • Coarse sugar, for dusting

 

Instructions:

  1. To make the filling, combine the figs, orange juice, sugar, and 2/3 cup water in a medium heavy-bottom saucepan and simmer over low heat, stirring occasionally, until the figs soften, 10 to 15 minutes.  Let the mixture cool slightly, then pour it into the bowl of a food processor and pulse just until finely chopped (do not puree).  (At this point, the fig mixture can be transferred to an airtight container and refrigerated overnight.  Bring to room temperature before continuing with the recipe.)  Transfer the mixture to a large bowl and stir in the butter, egg, vanilla and walnuts.  Mix well.
  2. Preheat the oven to 350° F with a rack positioned in the center.  Lightly coat the baking pans with nonstick cooking spray or vegetable oil from an oil mister.
  3. To form the pastry baskets, on a smooth, lightly floured work surface roll out 1 disk of dough between 2 pieces of parchment paper to a thickness of 1/8 inch.  Use a 3 1/2 inch cutter to cut 12 rounds, rerolling scraps as needed to make all 12 rounds.  Carefully transfer each round to the baking pan, using a pastry tamper or your fingertips to neatly mold each circle into the pan.  Use scissors or a small sharp knife to cut away any excess dough.  If the dough tears when you are fitting it into the pan, no worries.  You can easily patch it back together; it will hold and now show.  (Gather up the dough scraps, pat together, wrap tightly, and reserve in the refrigerator; you will use it for the basket weave tops.)  Repeat the process to make 12 more rounds, gathering up the dough scraps and adding to the packet of reserved dough in the refrigerator.  Transfer the pans to the refrigerator to keep the dough cool while you roll and cut the strips for the basket weave tops.
  4. To cut the dough for the basket weave tops, roll out the reserved trimming into a large rectangle about 6 inches across and about 12 inches long, with an even thickness of 1/8 inch.  Then use a knife, pastry cutter, or pizza wheel (and a ruler or straight edge if you like) to cut the rectangle in half crosswise and into thirds lengthwise.  This will give you 6 rectangles of dough.  Cut each rectangle crosswise into 16 strips each, about 1/4 inch wide and 4 inches long.
  5. Scoop about 1/4 cup of fig filling into the chilled pastry shells (I like to use a mini scoop to keep things neat).
  6. To weave the lattice tops, lay 2 strips parallel across each tartlet, spacing evenly.  Lay a third pastry strip across the middle of the tartlet, perpendicular to the first strips.  Weave it over and under the first two strips, then add a fourth strip and weave it in the opposite direction.  Fold back the rim of the shell over the edge of the lattice strips and crimp to secure.
  7. Whisk together the egg white and 1 tablespoon of water.  Lightly brush the egg wash onto the tops of the pastries.  Sprinkle with coarse sugar and bake 10 to 15 minutes, or until the edges begin to turn light golden brown and the fig filling is bubbly.  Rotate the pans halfway through the baking time.
  8. Set the pans on wire racks and cool to room temperature.  Use the small spatula or a fork to carefully ease the pies out of the pans.  Serve at room temperature.

Shortcut:  Use store-bought puff pastry, pre-made pie dough, or shallow pre-made pastry shells.

 

Rustica Pastry Ingredients:

  • 2 1/4 cups flour
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon fine sea salt
  • 7 ounces (1 3/4 sticks) cold unsalted butter, cut into 1/4 inch cubes
  • 1 teaspoon finely grated orange zest
  • 2 large egg yolks (1 white reserved for egg wash)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 2 tablespoons cold water, plus more as needed

 

Instructions:

  1. Combine the flour, sugar, salt, butter, and orange zest in the bowl of a food processor fitted with a standard blade.  Pulse 8 to 10 times, or just until the mixture looks like coarse cornmeal with some pea-sized clumps of butter.  Add the egg yolks, vanilla and orange extracts, and 2 tablespoons of the cold water and pulse a few more times to combine.  Add more water, a teaspoon at a time, and continue pulsing just until the dough begins to form large lumps.
  2. Pat the dough into 2 disks, wrap it tightly, and chill it in the refrigerator for 45 minutes to 1 hour.  (The dough can be made ahead and kept in the refrigerator overnight or up to 3 days before using).
  3. If it chills for more than an hour, it will be very stiff; let sit at room temperature for about 20 minutes to soften.

 

Celebrating Pantone’s Colors of the Year

Hello December – time for holiday preparation and cheer (and lots of cooking on our BlueStar ranges and ovens) plus of course the excitement of anticipation as we await the announcement about the Color of the Year for 2016.

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Well, the wait is over!!  On Thursday, the color experts at Pantone have surprised us again with the announcement that not 1 but 2 colors will take the spotlight.  We are thrilled with their selection of these very livable, warm colors: A hearty hello to:

Rose Quartz

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“Warmer embracing rose tone”

Plus, Serenity

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“Weightless and airy, like the expanse of the blue sky above us”

According to Pantone, joined together, Rose Quartz and Serenity demonstrate an inherent balance between a warmer embracing rose tone and the cooler tranquil blue, reflecting connection and wellness as well as a soothing sense of order and peace, according to Pantone.

We love both of these hues both separately and as a pair and even showcased variations of these colors in our booth at last year’s Architectural Digest Home Design Show.

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30″ Sealed Burner Range with Salmon Pink (RAL 3022) Knobs

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BlueStar 60″ & 24″ Platinum Series Ranges in Distant Blue (RAL5023)

As a leader in color and customization in appliances, we offer our products in over 750+ “standard” colors and finishes plus the ability to order custom colors.  This year’s Colors of the Year will be available as custom colors.  Build your dream range with our interactive Build Your Own BlueStar tool.

Check out our range decked out in Serenity:

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And in Rose Quartz:

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If you would instead like to use a standard RAL, we recommend going with Light Pink (RAL 3015) for the Rose Quartz hue and Pigeon Blue (RAL 5014) for the blue shade.

Afraid to commit to a trendy color for the body of the range or oven?  Consider going with colored knobs, which of course can be changed easily.

At the upcoming Kitchen and Bath Show / International Builder’s Show in Las Vegas, we will be showcasing a custom range that features both of these colors – the range doors and body will be in Serenity with knobs in Rose Quartz.  Please stop by booth C2615 and see us there!

Marc Vetri’s Squash Gnocchi with Brown Butter & Crispy Sage

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Chef Marc Vetri is the founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants.  A Philadelphia native, Vetri spent his formative professional kitchen life in Bergamo, Italy, working alongside some of the region’s most noted chefs.  In 1998, he opened the fine-dining restaurant, Vetri, to universal acclaim.  Within two years of the restaurant’s debut, he was named one of Food & Wine’s ”Best New Chefs” and received the Philadelphia Inquirer’s highest restaurant rating.  In 2005, he was given the James Beard Award for “Best Chef Mid-Atlantic.”

Italian Tonda Padana squash is about the size of a basketball and weighs close to 8 pounds.  It’s pretty high in starch and low in water, so it’s great for gnocchi.  If you can’t find Tonda Padana squash, use kabocha squash instead.

 

mastering-pasta random houseMarc Vetri’s Squash Gnocchi with Brown Butter & Crispy Sage (Makes 4 to 6 servings)

Ingredients:

  • 1/2 Tonda Padana squash
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour (plus some for dusting)
  • 1/4 cup finely crushed amaretti cookies or almond macaroons
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 8 to 12 fresh sage leaves
  • 3/4 cup grated bagoss, Bitto, Parmesan cheese

 

Instructions:

  1. To make the squash easier to peel, jab the squash all over with a knife (to allow steam to escape), and then microwave it on high power until the skin softens, about 2 minutes.  Peel the squash with a vegetable peeler or paring knife.  Scoop out and discard the seeds and strings, then cut the flesh into 1″ to 2″ chunks.
  2. Put the squash in a heavy pot and add water to a depth of 1/4″.  Add 1 tablespoon of the butter and simmer, covered, until the squash is tender, 15 to 20 minutes.  Mash the squash in the pan (or puree it with a handheld blender or in a food processor), and then continue cooking the squash, stirring often to prevent burning, until much of the water evaporates and the puree reduces in volume, about 1 hour.  When it’s done, the squash should be the consistency of a loose dough and thick enough to cling to an upended spoon.
  3. Measure out 1 1/2 cups of the puree and reserve the rest for another use.  Transfer the puree to a bowl, let cool slightly, then add the whole eggs, egg yolks, Parmesan, almond flour, cookie crumbs, salt and nutmeg, and mix with a spoon until the dough comes together (it will be loose).  Spoon the dough into a zip-lock bag, seal closed and refrigerate it until it is somewhat firm, at least 3 hours or up to 24 hours.
  4. Snip the corner from the bag and pipe 1″ dollops of the dough into a bowl of almond flour or all-purpose flour.  Scoop up a dollop with floured hands, roll it into a ball, and then place it on a flour rimmed baking sheet.  Repeat with the remaining dough.  You should have 50 to 60 gnocchi.
  5. Use the gnocchi immediately or cover them loosely and refrigerate them for a few hours.  You can also freeze them in a single layer, transfer them to a zip-lock bag, and freeze them for up to 2 weeks.  Take the gnocchi straight from the freezer to the boiling water, adding about 30 seconds to the cooking time.
  6. Bring a large pot of salted water to a boil.  Drop in the gnocchi and cover the pot to quickly return the water to a low boil.  Cook the gnocchi until springy to the touch and tender throughout, 3 to 5 minutes.  Squeeze a dumpling between your fingers.  It should have some bounce back.  If it just flattens, the gnocchi are not done yet.
  7. Meanwhile, melt the remaining 1/2 cup butter and sage together over medium heat in a small sautee pan until the butter turns golden brown and the sage is crisp, about 7 minutes.
  8. Using a spider strainer, transfer the gnocchi to warmed plates, allowing 10 – 12 gnocchi per serving.  Spooning the brown butter over the gnocchi and sprinkle with the cheese.  Garnish with the crispy sage.

A Fall Favorite from Chef Ryan Scott

BlueStar All Star and Top Chef alum Ryan Scott is back with another one of his favorite fall recipes.  This time Chef Scott takes the traditional clafoutis and gives it his own seasonal twist by adding the flavors of Granny Smith apples and cinnamon.  A dessert like this is the perfect addition to your Thanksgiving menu or for any time you’re entertaining this fall season.  Click here or on the image below to watch him prepare this dish in his own BlueStar kitchen.

Chef Ryan Scott’s Granny Smith Clafoutis

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Chef Ryan Scott’s Granny Smith Clafoutis

Ingredients:

  • 1 tablespoon – Unsalted butter, at room temperature
  • 1/3 cup – Granulated sugar
  • 3 – Extra-large eggs, at room temperature
  • 1/2 cup plus 1 tablespoon – All-purpose flour
  • 1 1/2 cups – Heavy cream
  • 1 1/2 teaspoons – Pure vanilla extract
  • 1/2 teaspoon – Ground cardamom or five spice
  • 1 teaspoon – Grated lemon zest (2 lemons)
  • 1/4 teaspoon – Kosher salt
  • 2 tablespoons – Brandy
  • 2 to 3 Granny Smith Apples
  • Confectioner’s sugar
  • Sour cream or Greek yogurt

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Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Butter a 10″ x 3″ x 1 1/2″ round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and brandy.  Set aside for 10 minutes.
  5. Meanwhile, peel, quarter, core and slice the apples.  Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  6. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
  7. Serve warm or at room temperature, sprinkled with confectioner’s sugar and sour cream.

 

#Holidaytabletalk with Chef Ford Fry

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Chef Ford Fry in his BlueStar kitchen

Our newest fall cooking recipe is the perfect appetizer for the upcoming holiday season.   All Star Chef Ford Fry is sharing one of the must-try dishes off of the menu at his just opened restaurant, State of Grace, in Houston, Texas.  This new restaurant was intended to feel like a comfortable neighborhood place that offers an upscale take on familiar dishes and you will definitely get this feeling when trying his Burrata with Pistachio Butter.

Ford Fry’s Burrata with Pistachio Butter (Yields: 5 cups)

Ingredients:

  • 1 quart Pistachios
  • 1 cup Olive oil
  • 1 Tablespoon Salt
  • 2 Tablespoons Sorghum
  • Grilled Bread
  • Burrata

Garnish:

  • Watercress or similar greens
  • Toasted Pistachios
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Burrata with Pistachio Butter from Chef Ford Fry

Instructions:

  1. Toss the pistachios in a bowl with a little olive oil.  Roast in the oven at 350 degrees for 5 minutes.  Let them cool to room temperature.
  2. Place the pistachios in a Robot Coupe (food processor) with the salt, sorghum, and a 1/4 cup of the olive oil.  Puree till smooth then add the remaining oil until incorporated.  This gets thinned out with a little olive oil so it’s spooned over the burrata.
  3. Place burrata on a plate, top with pistachio butter, and garnished with sorghum on the grilled bread, watercress or similar greens, and toasted pistachios.

 

Fall Cooking with Chef Ryan Scott

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After an exciting presentation on Color in the Kitchen from interior designer Eric Cohler at the Institute of Culinary Education on November 3rd, we were all treated to a delicious cooking demonstration from Top Chef alum Chef Ryan Scott.  Try these recipes at home and they’ll soon be one of your fall favorites.

 

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Photo courtesy of the Institute of Culinary Education

Butternut Squash Fritter Ingredients:

  • 1 cup Butternut Squash, peeled, cleaned and cooked, cut into 2 to 3 inch chunks
  • 1 cup Flour
  • 1 Egg
  • 1/2 cup Milk
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt

Butternut Squash Puree Ingredients:

  • 2 pounds of butternut squash
  • 2 Tsp Orange flavored olive oil
  • Salt and pepper to taste
  • Zest of one orange
  • 3 Tsp Honey
  • 2 Tsp Butter, softened
  • Pinch of cinnamon

Pomegranate Salsa Verde Ingredients:

  • 1 Garlic clove
  • 1 Handful capers, drained
  • 1 Handful pomegranates
  • 2 bunches Flat leaf parsley, finely chopped
  • 1 bunch Basil, finely chopped
  • 1 bunch Mint, finely chopped
  • 1 Tsp Dijon mustard
  • 3 Tsp Red wine vinegar
  • 2 cups Extra virgin olive oil
  • Salt and pepper

Directions:

  1. In a blender, pulse garlic & capers into a rough paste.  Add parsley, basil, mint, Dijon mustard and vinegar.  While blender is running, slowly add olive oil and emulsify.  Season with salt and pepper to taste.  Adjust acidity if needed by adding more red wine vinegar.
  2. Preheat oven to 350 degrees F.
  3. Halve the squash and remove the seeds and strings.  Rub the insides with olive oil, season with salt and pepper.  Place on a roasting pan, skin side down.  Bake in a preheated oven for 30 – 40 minutes until the squash is fork tender.
  4. Remove the squash from the oven and let cool slightly.
  5. Scoop out the flesh and place in a food processor.  Add the orange zest, honey and butter.
  6. Puree until smooth.
  7. Add a pinch of cinnamon.
  8. Pulse a few times to incorporate and then blend to desired consistency.
  9. In a large bowl, mix flour, baking powder and salt.  In a separate bowl, beat egg, and add milk.  Mix liquid and dry ingredients.  In a large heavy bottomed pot, heat oil to 350 degrees F.  Drop heaping tablespoons into fryer.  Cook until fritters are golden brown, about 7 to 8 minutes.
  10. Drain fritters on a plate with a paper towel.  When ready to serve, drizzle with salsa verde and crumble feta over top.  Garnish with pomegranate seeds.

Simply White: Benjamin Moore’s 2016 Color of the Year

Benjamin Moore just announced their 2016 Color of the Year: Simply White, OC-117.

This color celebrates the unique traits of this neutral, with a clean pure palette.  Whites help define spaces in a crisp, elegant way – and never goes out of style! We at BlueStar are huge fans of all things white for the kitchen:

Crisp, white cabinets

Crisp, white cabinets

White walls

White walls

White tableware

White tableware

and of course white appliances

and of course white appliances

Whites pair beautifully with both subtle shades and deeper, darker shades like Black.

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For example, Iron Chef Jose Garces chose the pair deep, rich cabinets with bright white appliances for a contrast look that really pops.

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BlueStar offers our cooking equipment in over 750+ colors and finishes including many white options.  To replicate the look of Benjamin Moore’s Color of the Year, consider

RAL 9010 (Pure White)

RAL 9010 (Pure White)

Or, check out our Build Your Own tool to build a range that fits your style preferences.

 

 

 

 

#holidaytabletalk with Chef Ryan Scott

We have the perfect dinner that you can make any night this fall from Chef Ryan Scott.  With apples hitting their peak, this delicious meal can quickly become a weekly go-to this season.  To watch Chef Scott serve perfectly crisp chicken over potatoes and top with a zesty apple slaw in a pancetta vinaigrette, click here.

 

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Chicken Cutlets with Potato Puree & Pancetta Vinaigrette Apple Slaw

 

Chicken Ingredients:

  • 4 Boneless Chicken Thighs or Breasts (thighs preferred)
  • ¾ Cups Flour
  • 2 Cups Panko Breadcrumbs
  • ½ Teaspoon Onion Powder
  • ¼ Teaspoon Garlic Powder
  • 3 Eggs lightly Beaten
  • 1/3 Cup Water
  • Vegetable Oil
  • Lemon Wedges for Garnish

 

Directions:

Using a mallet, beat chicken into thin cutlets. Combine flour, onion powder, garlic powder, salt and pepper in bowl.  Season mix with salt and pepper. In separate bowl, place beaten eggs, and water. Using a whisk mix eggs and water until evenly incorporated.  Season with salt and pepper. Put panko into a third separate bowl. Season with salt and pepper. Dredge chicken in flour first, then egg mixture. Shake off excess egg, then cover in panko. Make sure chicken is fully covered, press crumbs down if needed.  Heat oil in frying pan over medium heat. Pan should have thin layer of oil that covers the entire pan. Cook for 4-5 minutes on each side or until chicken is no longer pink.

 

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Potato Puree Ingredients:

  • 2 lbs Red Potatoes, washed, peeled, and cut in half
  • 1 cup butter, cold
  • 1 ½ Tablespoon Kosher Salt

 

Directions:

In a large pot cover potatoes with water by about 2 inches. Bring to a simmer then add salt and cook for about 20 to 30 minutes or until tender when pierced with a fork. Drain and reserve the potato water and return potatoes to pot and stir over medium heat about a minute to allow excess moisture to evaporate. Remove from heat.  Add potatoes in a ricer with butter or potato masher (do not use a mixer). Add salty potato water in place of milk or half and half. Blend well until fluffy or until your desired consistency (amount of liquid may vary, so add slowly).

 

Apple Slaw Ingredients:

  • 2 Red Apples, Cored and Chopped
  • 1 Granny Smith Apple, Cored and Chopped
  • ½ Cup Red Onion, Shaved
  • 1 ½ Cup Green Cabbage

 

Pancetta Vinaigrette Ingredients:

  • 1 cup shallots chopped
  • ½ cup parsley, chopped
  • ½ cup basil, chopped
  • 1 ½ cup cooked pancetta
  • 2 cups balsamic vinegar
  • 3 ½ cups olive oil
  • Salt and pepper to taste

 

Directions:

In large bowl whisk all ingredients together until incorporated evenly.  Toss apple slaw in pancetta vinaigrette.

 

To Serve: 

Place chicken cutlet on top of potato puree with apple slaw on side. Serve with sliced lemon and enjoy.