A Pasta Dish for Fall!

“Pasta Day” comes once a year on October 17. It is here and in Boca Grove fashion we are going to celebrate the best way we know how with a fall pasta recipe from our Executive Chef Dominick Laudia. Grab a bowl and get ready to feel the warmth with Chef’s “Orecchiette Pasta with Kale and Roasted Butternut Squash”.

 

For the Pasta:

1 oz.                                      Olive Oil

1 cup                                     Onions, Julienne

1 tsp.                                     Garlic, Chopped

1 lb.                                       Kale, Chopped

2 cups                                   Vegetable Stock

2 cups                                   Heavy Cream

¼ lb.                                       Butter

2 tbls.                                    Sage, Chopped

3 cups                                   Roasted Butternut Squash, Diced and Blanched

2 cups                                   Cannellini Beans

2 each                                   Roasted Red Pepper, Cut in Strips

1 lb.                                       Orecchiette Pasta, Cooked Al Dente

1 cup                                     Parmesan Cheese, Grated

As needed                          Fresh Ground Pepper

 

Method:

In a sauce pan heat the olive oil and add the onions.

Saute until caramelized.

Add garlic and kale.

Saute until tender.

Add stock and simmer.

Add heavy cream and allow to reduce to half.

Whisk in butter.

Add sage, butternut squash, cannellini beans, roasted peppers and pasta, toss to heat.

Place in serving bowls and top with cheese and additional peppers.

 

Enjoy this dish today, all season long or for those special “Meatless Monday” night dinners.

Dessert Day in October is All About Pumpkin!

It is officially pumpkin season. Pumpkin everything is everywhere, so why would Boca Grove not celebrate too? After scouring yummly.com I have found two pumpkin dessert recipes from Dixie Crystals to add to your repertoire and celebrate “National Dessert Day” the only way we know how, with desserts! Grab a napkin to wipe the drool as you decide which recipe to make first, Chocolate Pumpkin Truffles or Pumpkin Cannolis.

 

For the Chocolate Pumpkin Truffles:

½ cup                                    White Chocolate Chips

¼ cup                                    Pumpkin Puree

2/3 cups                               Crushed Graham Crackers (plus extra for garnish)

1 oz.                                      Cream Cheese

1 tbsp.                                  Powdered Sugar

5 oz.                                      Dark Chocolate

 

Method:

Cover a large cookie sheet with parchment paper and set aside.

In a microwave safe bowl, microwave the white chocolate chips for 30 seconds and stir. If necessary,  Continue microwaving in 15 second intervals until the chocolate is melted.

Add the melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to a food processor.

Pulse until a dough forms.

Chill for three hours or until it is easy to roll into balls (dough will be sticky).

Roll dough into one inch balls and place on the prepared cookie sheet.

Chill formed balls in the freezer for 15 minutes.

In a microwave safe bowl, microwave the dark chocolate for one minute and stir. Continue microwaving in 15 second intervals and stirring after each until the chocolate is melted and smooth.

Dip balls into the melted dark chocolate using toothpicks or a fork.

Return to prepare cookie sheet and sprinkle tops with crushed graham crackers for garnish.

Let truffles harden on the counter for one hour or in the refrigerator for 15 minutes.

Serve immediately or store in an airtight container in the fridge.

 

For the Pumpkin Cannolis:

2 cups                                   Whole Milk Ricotta Cheese

1 cup                                     Pumpkin Puree

¾ cups                                  Powdered Sugar

1 tsp.                                     Pumpkin Pie Spice

10 each                                Cannoli Shells

 

Method:

Place ricotta cheese in a cheesecloth and let it drain for 24 hours in the refrigerator.

Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spice in a bowl.

With a hand whisk or spatula, stir to combine.

Place pumpkin mixture into a piping bag and fill the cannoli shells.

Shells will soften after they are filled.

For best results fill the shells two to four hours before serving.

 

Eat them together or separately, but either way get your pumpkin dessert on!

 

Savory Pancakes!

“National Pancake Day” is today, September 26 and we here at Boca Grove are offering you a savory option. Boca Grove’s Executive Chef Dominick Laudia and staff are sharing their “BBQ Brisket Chive Pancakes with Sautéed Apples”. This is the best way to have breakfast for dinner!

 

For the Pancakes:

3 tbls.                                    Butter, Melted

1 ½ cups                               Flour

3 ½ tsp.                                Baking Powder

1 tsp.                                     Salt

1 tbls.                                    Sugar

1 ¼ cups                               Milk

1 each                                   Egg

1 oz.                                      Chive, Minced

 

Method:

Mix together all ingredients to make a pancake batter.

Prepare 12 pancakes.

 

For the Braised Brisket:

1 each                                   Brisket

As needed                          Salt and Pepper

As needed                          Oil

1 cup                                     Onion, Medium Diced

1 cup                                     Celery, Medium Diced

½ cup                                    Carrots, Medium Diced

1 lb.                                       All Purpose Flour

5 qt.                                       Beef Stock

2 cup                                     Red Wine

8 oz.                                      Tomato Paste

1 each                                   Bay Leaf

1 sprig                                   Fresh Thyme

 

Method:

Season beef with salt and pepper.

Sear both sides in oil.

Remove meat from skillet (leave juices) and place in a deep roasting pan.

In the skillet add flour to make a paste (roux).

Add stock, wine, tomato paste, vegetables and herbs.

Pour over meat, cover with foil and place in a 350-degree oven for approximately 2.5 hours.

 

For the Sautéed Apples:

1 each                                   Apple, Peeled and Cut in Wedges

1 oz.                                      Sugar

2 oz.                                      Butter

 

Method:

Sauté apples in butter and sprinkle with sugar.

 

To Assemble:

Shred 16 oz. of the brisket and mix with your favorite BBQ sauce.

Place 1 pancake on a plate and top with some brisket.

Continue process until you have a 3 stack portion per serving.

Garnish with apples and additional BBQ sauce.

 

Pancakes meet brisket, brisket meet pancakes. Now let’s have Brinner! (Breakfast for Dinner.)

Traditional Pot Pie – Updated!

“Great American Pot Pie Day” only comes once a year, September 23. Homemade pot pie takes time and a good deal of effort, right? We are talking homemade not Marie Callender’s (that takes time too, just in the oven). Boca Grove Executive Chef Dominick Laudia and his staff have come up with a solution – “Island Turkey Pot Pie Empanada with Fruit Salsa” that easily serves four.

 

For the Pot Pie:

½ cup                    Butter

¼ cup                     Sweet Potato, Diced

½ cup                    Potato, Diced

½ cup                    Onion, Diced

½ cup                    Peas

½ cup                    Corn

½ cup                    Flour

32 oz.                    Chicken Stock

2 tbls.                    Honey

1 tsp.                     Jerk Seasoning

3 cups                   Roast Turkey Breast, Cooked and Diced

8 each                   Empanada Shells

As needed           Egg Wash, Beaten Egg Mixed with a Little Water

 

Method:

Saute all potatoes and the onion in the butter until soft.

Add flour and stir for 1 minute.

Whisk in stock and simmer until thick.

Add honey, jerk seasoning, peas and corn.

Remove and chill.

Place 2 oz. of mix in the center of an empanada shell and brush edges with the egg wash.

Fold over into a half-moon shape and press edges together with a fork.

Repeat for remaining empanada shells.

Deep fry in 350-degree oil until golden brown.

 

For the Fruit Salsa:

1 cup                     Pineapple, Diced

1 cup                     Mango, Diced

¼ cup                   Red Onion, Diced

2 tbls.                    Cilantro

1 oz.                       Rice Wine Vinegar

1 oz.                       Olive Oil

As needed            Salt and Pepper

 

Method:

Combine everything and season to taste.

 

To Assemble:

Serve two empanadas with fruit salsa.

 

Whether hand held or eaten with a fork, you now have a new twist on the traditional pot pie!

The Boca Grove Monte Cristo Sandwich!

“National Monte Cristo Day” is Saturday, September 17 and we here at Boca Grove know the best way to celebrate. Have lunch in the Boca Grove Grille Room and have our Monte Cristo sandwich that is on the menu. We are even going to take it one step further with the “Boca Grove Monte Cristo Sandwich with Raspberry Maple Syrup” recipe from our Executive Chef Dominick Laudia.

 

For the Monte Cristo Sandwich:

8 slices                                  Challah Bread, 1/2” slices

8 oz.                                      Turkey, Sliced

8 oz.                                      Ham, Sliced

8 oz.                                       Swiss Cheese, Sliced

8 each                                   Eggs, Beaten

4 oz.                                       Cooking Oil

 

Method:

Take two slices of the Challah bread and fill with 2 ounces each of turkey, ham and Swiss cheese.

Repeat to make three more sandwiches.

Heat the cooking oil in a skillet.

Dip each sandwich in the egg mixture.

Place a sandwich in the hot skillet and cook until the bread is golden brown on each side.

Remove from the pan and place on a baking sheet.

Repeat the process with the remaining three sandwiches.

Place the baking sheet with the sandwiches in a 350-degree oven for five minutes or until the cheese is melted.

Cut in half diagonally.

 

For the Raspberry Maple Syrup:

2 cup                                     Maple Syrup

1 cup                                     Fresh Raspberries

 

Method:

Combine both ingredients in a sauce pot.

Simmer until the raspberries soften.

Remove from heat, strain and serve.

 

To Plate:

Place each sandwich on a plate and serve with the raspberry maple syrup and fresh raspberries.

 

You are now prepared to make food just like the fabulous kitchen staff at Boca Grove, or you can just stop in for lunch and have them cook it for you.

 

 

TV Dinners Re-Worked.

September 10^th is “National TV Dinner Day”.  Originating in the 1950’s, the classic TV dinner had peas and corn, a meat of some kind, a starch and fruit, usually peaches. In honor of the TV dinner and its national day of honor Boca Grove’s Chef Dominick Laudia and his team re-worked the classic TV dinner meal in to a modern plate of “Twin Soup and Sandwich with an Inside Out Salisbury Steak Fritter and Modern Peas and Carrots.”

 

For the Twin Soup (Tomato and Yellow Pepper Soup):

For the Tomato Soup:

1 oz.                                       Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Fresh Tomato, Seeds Removed and Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:

In a sauce pot sauté the onion and garlic until tender.

Add tomato and stock.

Simmer until the tomato is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

For the Yellow Pepper Soup:

1 oz.                                      Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Yellow Pepper, Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:

In a sauce pot sauté the onion and garlic until tender.

Add pepper and stock.

Simmer until the pepper is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

 

For the Sandwich:

8 each                                   Sliced Gruyere Cheese

8 each                                   Bacon, Crisp

2 each                                   Fresh Peach, Cut in Wedges

2 tbsp.                                  Olive Oil

As needed                           Salt and Pepper

2 each                                   Ciabatta Hoagie Rolls

As needed                            Butter

 

Method:

Toss peach with oil and salt and pepper.

Roast in a 400-degree oven for 5 minutes, remove and chill.

Split open rolls and brush with butter.

Place cheese, bacon and peaches inside roll.

Press in panini machine or in a skillet (press down to toast).

Cut in half (each serving is a half of the sandwich).

 

For the Inside Out Salisbury Steak Fritter:

½ lb.                                     Ground Beef

1 each                                    Egg

2 oz.                                       Bread Crumbs

1 tsp.                                     Garlic Powder

1 tsp.                                     Onion Powder

1 oz.                                      Worchester Sauce

As needed                          Salt and Pepper

 

Combine all ingredients.

 

½ cup                                Mushrooms, Chopped Fine, Sautéed and Chilled

½ cup                                 Caramelized Onions, Chilled

As needed                          Flour

2 each                                   Eggs, Beaten

As needed                          Bread Crumbs

As needed                          Oil for Frying

 

Method:

Take 2 oz. of beef mix, fill with combination mushroom and onions forming into a ball.

Make four fritters and place one at a time in the flour first, than the eggs and then the bread crumbs.

Place in 350-degree oil and fry until golden brown.

Place in a 350-degree oven for 15 minutes.

 

For the Peas and Carrots (Green Pea Coulis and Ginger Fried Carrots):

For the Pea Coulis:

1 each                                   Shallot, Minced

2 tbsp.                                  Oil

2 cups                                   Green Peas

1 cup                                     Vegetable Stock

As needed                           Salt and Pepper

½ cup                                    Heavy Cream

 

Method:

In a sauce pan saute the shallot in oil.

Add peas and stock and simmer for 15 minutes.

Remove from heat, blend and strain.

Return to sauce pan and add heavy cream and season.

 

For the Ginger Fried Carrots:

2 cups                                   Carrots, Small Dice

4 oz.                                      Oil

1 oz.                                      Fresh Ginger

1 oz.                                      Olive Oil

1 tbsp.                                  Ginger Powder

As needed                          Salt and Pepper

 

Method:

Place ginger in oil and heat until slightly smoking.

Add carrot and fry until golden brown.

Remove and place on a paper towel.

Place in a bowl and season with olive oil, ginger powder and salt and pepper.

 

To Assemble:

Pour the soups simultaneously in a bowl.

Plate the soup bowl, sandwich, fritter and peas and carrots on the plate as desired.

Serve with Root Beer, Coke or your favorite soft drink.

 

Turn on your favorite TV channel, grab your TV tray table and enjoy this re-worked TV dinner. That’s a lot of TV.

 

 

Tailgating Food Just Got Better!

September 3^rd is “National Tailgating Day” and we want you to be prepared for the whole tailgating season with the best food possible, so Boca Grove’s Executive Chef Dominick Laudia did just that for all of us. You will become the hit of the parking lot with his Bacon Wrapped Cheddar Cheese Hot Dog with Dark Beer Braised Onions and Spicy Asian Ranch Fries for four.

 

Bacon Wrapped Cheddar Cheese Hot Dog:

4 each                                   Large Hot Dogs, Split Lengthwise (don’t cut completely in half)

½ cup                                    Cheddar Cheese

4 each                                   Bacon Strips

4 each                                   Hot Dog Buns, Toasted on the Grill

 

Method:

Fill split hot dogs with cheese.

Wrap each dog with bacon and secure with toothpicks.

Wrap with foil, place on the grill for 15 minutes or until bacon is cooked.

 

For the Dark Beer Braised Onions:

2 cups                                   Onions, Sliced Thin

2 tbsp.                                  Oil

1 cup                                     Dark Beer

As needed                          Salt and Pepper

 

Method:

Place sauce pan on the grill.

Add oil and onions, cook until the onions become soft.

Add the dark beer and reduce by half.

Season as needed.

 

For the Spicy Asian Ranch Fries Sauce:

1 tbsp.                                  Srirachi

2 tsp.                                     Fish Sauce

2 tsp.                                     Soy Sauce

1 tsp.                                     Ginger Powder

1 tsp.                                     Garlic Powder

As needed                          Salt and Pepper

2 oz.                                      Scallions, Minced

 

Method:

Combine all.

 

For the Fries:

4 each                                   Potatoes, Baked and Cooled, Cut into Wedges

2 tbsp.                                  Oil

As needed                          Salt and Pepper

 

Method:

Combine potatoes, oil and season with salt and pepper.

Place on a hot grill for 5 minutes on each side.

Remove and toss in the spicy Asian mix.

 

To Assemble:Place the hot dog in the bun and top with onions, or plate them on the side. Fries placed on the side.

Now that your tummy is happy and fed go root on your favorite team to win the game. Happy tailgating.

Trail Mix Options for Everyone.

August 30^th is “National Trail Mix Day” and we want to make sure you are prepared with your very own trail mix. We tirelessly searched the internet looking for the perfect trail mix recipes for back to school and we found two that we think will work from yummly.com. The first one is a “School Fuel Trail Mix” from thenutritionadventure.com and the second recipe is “Trail Mix No Bake Cookies” from a-kitchen-addiction.com.

 

For the School Fuel Trail Mix:

¼ cup                                    Walnuts

¼ cup                                    Banana Chips

2 tbsp.                                   Dark Chocolate Covered Blueberries

1 tbsp.                                    Raw Pumpkin Kernels

1 tbsp.                                    Salted Sunflower Seeds

 

 

Method:

Combine all ingredients into an 8-ounce container.

Shake to mix.

 

For the Trail Mix No Bake Cookies:

1 cup                                     Sugar

¼ cup                                   Unsweetened Baking Cocoa

½ cup                                   Butter, Melted

½ cup                                   Milk

1 cup                                     Peanut Butter

1 tbsp.                                  Vanilla Extract

3 cups                                   Rolled or Quick Oats

1 ¼ cup                                 Trail Mix (suggestion: almonds, cashews, peanuts, M&M’s and raisins)

 

Method:

Line a baking sheet with parchment paper or a baking mat.

Stir together sugar, baking cocoa, butter and milk in a large saucepan.

Bring to a boil over medium heat.

Boil for 2 minutes, stirring frequently to prevent scorching.

Remove from heat.

Stir in peanut butter and vanilla until smooth.

Stir in oats until combined.

Add trail mix and stir again until combined.

Drop batter by heaping tablespoons (an ice cream scooper will work) onto the prepared baking sheet.

Gently press to shape into a cookie (can use the back of a spoon or your hand).

Top with additional M&M’s, if desired.

Place the baking sheet in the refrigerator and allow to cool for at least 30 minutes.

Keep them in a cool place to store them.

Note: The cookies will appear “loose” when you scoop them on the baking sheet, but as the cookies cool, the oats will soak up the moisture and “solidify”.

 

Make one or both trail mixes and pack them for a quick healthy snack. An easy treat for anytime of the day.

 

How Sweet it is to be Cherry Popsicle Day!

School is back in session and summer is coming to a close, but that doesn’t mean summer treats have to come to an end as well. August 26 is “National Cherry Popsicle Day” and we want you to have some options on how to celebrate. With some help from yummly.com we have a recipe for “Cherry Yogurt Popsicles” from naturallyyella.com and “Cherry Pineapple Popsicles” from platingsandpairings.com.

 

For the Cherry Yogurt Popsicle:

2 tbsp.                                  Concentrated Cherry Juice

1 cup                                     Water

1 cup                                     Vanilla Greek Yogurt

1 tbsp.                                  Honey

½ cup                                    Milk

 

Method:

In one bowl, combine the cherry juice and water.

In another bowl combine the yogurt, honey and milk.

Using 3 oz. popsicle molds, fill 1/3 of each mold with the yogurt mixture.

Stripes Method:

Freeze the first 1/3 of the filled mold for 45 to 60 minutes.

Remove from the freezer and add 1/3 layer of cherry juice and place back in freezer for another 45 to 60 minutes to let it set.

Remove from the freezer again and add the last layer of yogurt and add the stick.

Place the mold back in the freezer for 3 to 4 hours or overnight.

Blended Method:

If you don’t want to wait for each layer to freeze you can do all the layers at once.

Start with the 1/3 yogurt mixture and then add the cherry juice and the last layer of yogurt.

Use a skewer to swirl the layers and add the popsicle stick.

Freeze overnight.

 

For the Cherry Pineapple Popsicles:

2 cups                                   Pineapple Chunks

3 cups                                   Pitted Cherries

1/3 & ½ cup                        Pineapple Juice

3 tbsp.                                  Simple Syrup

 

Method:

In a blender combine the pineapple chunks with 1/3 cup of pineapple juice.

Taste and sweeten with 1 tbsp. simple syrup, if necessary.

Transfer the pineapple puree into a liquid measuring cup that has a spout and set aside.

Rinse blender and puree the cherries with the ½ cup of pineapple juice. Taste and sweeten with 2 tbsp. of simple syrup if needed.

Transfer the cherry puree into another liquid measuring cup with a spout.

Pour the cherry puree into the molds half way, and then slowly pour the pineapple puree in the last half.

Insert the popsicle sticks into the molds and freeze for 4 to 5 hours until firm.

 

How to make simple syrup:

1 cup                                     Water

1 cup                                     Granulated Sugar

In a small sauce pot, combine the water and sugar. Bring to a boil until the sugar has dissolved. Let it cool to room temperature. Store in the refrigerator until ready to use.

 

Serve them as a treat or a quick breakfast out the door. Either way summer can hang on for a little while longer with these delicious treats for any age.

Waffles for Dessert!

“National Waffle Day” is August 24 and we want to get you ready early! Boca Grove’s Chef de Cuisine Dave Sirko pulled out the stops with this “Chocolate Marshmallow Waffle Torte”. It is even better than it sounds, don’t trust me? Give it a try!

 

For the Waffle:

3 tbls.                                    Butter

1 ½ cups                               Flour

1 ½ tsp.                                Baking Powder

Pinch of                                Salt

2 tbls.                                    Sugar

1 ½ cups                               Milk

2 each                                   Eggs

 

Method:

Preheat waffle iron per manufacturer’s instructions.

Melt butter in a microwave.

In a large bowl combine the flour, baking powder, salt and sugar.

In another bowl, beat together the milk and eggs.

Whisk the liquid mixture into the dry ingredients until just combined.

Stir in the melted butter.

Spoon about ½ cup of batter onto iron and close to cook.

Cook waffle until golden brown.

 

For the Marshmallow Mousse:

4 oz.                                      Semi-Sweet Chocolate

3 tbls.                                    Sugar

12 each                                 Marshmallows

½ cup                                    Milk

1 tsp.                                      Gelatin, Bloomed

1 ½ cup                                 Heavy Cream, Whipped

 

Method:

In a stainless steel bowl placed over simmering water melt the chocolate, sugar, marshmallows and milk.

Remove and fold in gelatin.

Allow it to cool slightly and fold in whipped cream.

 

To Assemble:

Top waffle with mousse mixture.

Allow to set and cut into 4 portions.

Do you ever have waffles left over from your breakfast batch that you don’t know what to do with? We just gave you the perfect answer. Use it for dessert and make this delicious torte, and maybe even serve it with a strawberry milkshake. You will never look at left-over waffles the same way again.