A Pasta Dish for Fall!

img_5459“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.img_5461

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.

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Iced Coffee with a Twist.

It is “National Coffee Day” and we want you to celebrate all day long! Here is a happy hour pick me up, a dinner coffee or an after dinner drink from Boca Grove’s Assistant Food and Beverage Director Carla Hull, the “Café Frio”.

img_4725

 

For the Café Frio:

1 part                    Stoli Vanilla

1 packet               Sugar

1 part                    Coffee

1 part                    Milk

 

Method:

Mix the four ingredients.

Shake.

Serve over ice in a snifter.

Garnish with a rock candy stick!

 

Your iced coffee just got spiked!

TV Dinners Re-Worked.

img_4884September 10th 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:img_4879

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:img_4880

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:img_4881

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:img_4878

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.

 

 

A New Way to Teach.

golf month“National Golf Month” is at its close and two of our pros are ready for a new approach for the upcoming season. Boca Grove’s First Assistant Golf Pro Duke Trombetti went to a certification class that has him excited and ready to try a new approach to golf lessons. He and Assistant Pro Phillip Gabes can’t wait for the improvement in our members’ game to come from “Coaching” the game of golf versus “Teaching” it.

 

1. “Teaching” versus “Coaching”?
Golf is one of the only sports where you are “taught” how to play the game. In every other sport you are “coached” on how to play, given proper training, supervised at practice and helped to set goals.  Golf should be no different than any other sport. Professionals have coaches, why shouldn’t you?
2. What is involved in “Coaching”?
Golf is a complicated game that is not easily mastered and it takes more than reading magazine tips, watching videos or taking a few lessons here or there to fully learn the game. This is where coaching comes in. The concept of coaching will help you develop your skills across all of “The Four Steps to Mastery”: Understanding Cause and Effect, Supervised Practice, Transfer Training and Play.

3. Step 1: Understanding Cause and Effect.
This is the assessment stage where the Golf Coach will go through drills to understand the current performance level and to set realistic goals to achieve what can be accomplished. This stage is the key factor in determining a player’s motivation for improving, assessing their level of availability and commitment, determining which skills will provide the greatest improvement, establishing the hierarchy of skills to be developed and providing a clear concept of what will be learned and how. This is the foundation of the coaching experience.

4. golf coachStep 2: Supervised Practice.
Many times a golfer does not play to their full potential because they never fully learn what they are taught in a lesson. It may have been tried a few times, but it did not get stored in their brain. This step focuses on deliberate practice, guidance and effective feedback. A Golf Coach will not leave practice up to chance; they will instead design, encourage, facilitate and supervise practice. Golf Coaches will create a learning environment where their players can participate in regular practice activities, making it deliberate practice.

5. Step 3: Transfer Training.
In this step the Golf Coach creates conditions that facilitate the progression of a player’s skill from one that is a conscious effort to one that is automatic, therefore transfer training. When a skill becomes automatic, or transfer trained, then the player can focus on external targets, general swing triggers and course strategy, and let go of specific technical swing positions. How often are we in a competitive environment on the course and we “choke”? This step works on making this not happen. When “choking” on the course happens it helps to reveal to a Golf Coach what is weak in a player’s game and that it is something that needs to be focused on and learned to make sure we don’t revert back to old habits. This also brings on practice sessions that focus on pressure and course conditions by taking the player on the course and doing “transfer training”.

6. Step 4: Play
This step focuses on coaches taking their players on the course to observe and coach them while they are actually playing. The Golf Coach will spend this step helping players manage on-course interference with intensity management, attention control, thought control and focus of energy.

7. Change in Lessons.
With Golf Coaching changing the way of teaching, so will the change come to lessons. Instead of a lesson here or there it becomes a commitment between the coach and the player(s). There is a set monthly fee that devotes specific time to develop “The Four Steps of Mastery” on a weekly basis either individually or as a team of 4. This will save money by not paying lesson to lesson but by one set cost (like when you get a series of lessons – but better).

 

Duke and Phillip cannot wait to delve into this new thought of teaching and coaching a great team of players.

 

(For more information and pricing call the Boca Grove Pro Shop at 561-488-2582.)

Trail Mix Options for Everyone.

Trail Mix DayAugust 30th 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 SeedsSchool-Fuel-Trail-Mix-1

 

 

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:trail-mix-no-bake-cookies-vert-w-name

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!

tumblr_naxj6h4Ad41sq18tno1_500School 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.cherry yogurt popsicle

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.Cherry-Pineapple-Popsicles-2-1-682x1024

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.

Golf Technology at Boca Grove.

IMG_4613August is coming to an end, as is “National Golf Month”. As we start to move into fall and hopefully cooler weather, golf games start to pick up. If you play golf competitively, or even socially, you want to have your game at the best it can be. Boca Grove First Assistant Pro Duke Trombetti is here to help make your game the best it can be with a little help from the technology with the FlightScope.

 

  1. What is FlightScope?
    1. FlightScope is a 3-D Doppler Tracking Golf Radar.
    2. Ball measurement and swing analysis.
  2. What does FlightScope measure?
    1. FlightScope measures 27 variables that are related to the ball, club or swing.
    2. The machine follows the ball trajectory immediately after it is hit giving you instant comprehensive ball measurement.
  3. FlightScope Variables.
    1. Ball Data:IMG_4634
      1. Ball Speed
      2. Vertical Launch Angle
      3. Horizontal Launch Angle
      4. Vertical Descent Angle
      5. Smash Factor
      6. Spin Rate
      7. Carry DistanceIMG_4633
      8. Roll
      9. Total Distance
      10. Lateral Landing
      11. Apex Height
      12. Flight Time
      13. Shot Dispersion
      14. Distance to Pin
      15. Skills Score
    2. Club Data:
      1. Club Speed
      2. Club Speed Profile
      3. Club Acceleration Profile
      4. Face Angle
      5. Face to PathIMG_4636
      6. Dynamic Loft
      7. Angle of Attack
      8. Club Path
      9. Vertical Swing Plane
      10. Horizontal Swing Plane
      11. Spin Loft
  4. How do you read all of this? 
    1. FlightScope tracks each shot and immediately provides the data on the iPad screen.
    2. Graphs and charts are available for viewing as well.
    3. Golf Professional can explain what it all means.
  5. What does this do for you?
    1. FlightScope can help you see how you hit the ball and why it goes in the direction it goes.
    2. It will help you improve your golf swing.
    3. It will allow the professional working with you to re-work your swing to get the results you want from the game.
  6. What’s next?
    1. Take a lesson using the FlightScope (http://bocagrove.org/Golf/Instruction_Clinics.aspx).
    2. Call the Boca Grove Golf Shop to make an appointment (561-488-2582).
    3. Hit some shots on the range and let the FlightScope do the rest.

Duke looks forward to seeing you on the range with his FlightScope in hand. You will never look at a golf swing or your ball flight the same again after this.