Recipes from Creo' Restaurant

Posted at: 12/30/2011 12:02 PM | Updated at: 12/31/2011 9:21 AM

Recipes from Creo' Restaurant

http://www.creorestaurant.com/

Phyllo cups

3 Tbsp melted butter

Phyllo sheets cut into small squares

Mini cupcake tray

Brush phyllo sheets with butter, layer and form into mini cupcake pan.  Bake at 350 until golden brown and crispy. Remove from pan and cool.

 

Spinach artichoke dip

1 Tbsp10% olive oil blend (substitute vegetable oil)

4 Tbsp chopped garlic

1/2 cup small diced white onion

1 cup chopped artichoke hearts

1 cup steamed baby spinach

1/4 cup heavy cream (substitute milk)

1 lb cream cheese

1bunch scallion

Sweat garlic with oil in a heavy bottomed pan and add onion.  Saute until soft.  Add chopped artichokes and heavy cream.  Bring to a simmer then add cream cheese and spinach.  Remove from heat and stir until cream cheese is melted through.  Add sliced scallions and salt and pepper to taste.

 

Scallion curls

Cut scallions into 4” lengths.  Slice lengthwise very thin (julienne).  Place immediately into ice water and refrigerate.  Scallions will curl up.

 

Rosemary maple vinaigrette

1 qt white balsamic vinegar

1/4 cup dijon mustard

1/4 cup granulated sugar

1/8 cup finely chopped rosemary

1/8 cup finely chopped garlic

1/4 cup maple syrup

3/4 gal10% Olive oil blend (substitute vegetable oil)

Mix all ingredients except oil together in a large mixing bowl (or blender).  Slowly drizzle oil down side of bowl while whisking vigorously to form and emulsion.  Season with salt and pepper to taste.

 

Broiled Filet mignon

Rub filet with oil, salt and pepper.  Broil tenderloin equally on both sides, then top with crust and broil for 1-2 minutes on low.

 

Gorgonzola porcini crust

1/4 lb Crumbled gorgonzola cheese

1/2 lb Porcini mushrooms cut into 1/4

1 bunch Thyme chopped

2 Tbsp chopped garlic

1 lb Melted butter

1/2 pint Panko bread crumb

Cut porcini mushroom into quarters.  Toss in olive oil, chopped garlic and chopped thyme.  Roast at 350 degrees until crispy and partially dried.  Cool to room temperature and chop coarsely.

Mix panko, melted butter, chopped porcini and gorgonzola together at room temperature until homogenous.

 

Baked lobster tail with lemon butter

Medium lobster tail

Lemon butter

Salt

Cut lobster tail in half lengthwise.  Remove meat from the shell and return it to prevent sticking.  Lightly salt and top with lemon butter and bake at 350 until lobster meat is firm but not tough.  Spoon remaining lemon butter over lobster when serving.

 

Lemon butter

1 Tbsp10% Olive oil blend (substitute with vegetable oil)

4 Tbsp minced shallot

1/4 cup Lemon juice

3 Tbsp Lemon zest

3 Tbsp Chopped parsley

1/2 lb Butter

Sweat shallots in a pot with a small amount of oil.  Add cold butter and allow to melt.  Add lemon juice, zest and parsley. Mix thoroughly. 

 

Parmesan truffled fingerling potatoes

2 lb Fingerling potatoes

1/2 cup 10% Olive oil

3 Tbsp White truffle oil

3/4 cup Grated parmesan cheese

2 Tbsp Kosher salt

Cut potatoes in half lengthwise and blanch in simmering water until soft.  Do not boil water or potatoes can lose structural integrity.  Remove from water and place on a cookie sheet to cool.

Once cool toss potatoes in olive oil and spread out on a roasting pan.  Bake in oven at 350 until potatoes are crispy and golden.  Toss periodically throughout the process to ensure even cooking.

When potatoes are golden remove from the oven and place into a large mixing bowl.  Coat liberally with parmesan cheese and parsley. And a few pinches of salt and a drizzle of truffle oil.  Toss to evenly distribute.

 

Vanilla poached pear/ sea salt caramel

4 Bosch pear

1 bottle Riesling

3/4 cup Granulated sugar

1 Vanilla bean split and scraped

1 cup Water

Sea salt caramel

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

 

Sea salt caramel

1 cup heavy cream

5 tbsp unsalted butter, cut into pieces

2 tsp sea salt, plus more for garnishing the top

1 1/2 cups granulated sugar

1/4 cup light corn syrup

1/4 cup water

Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Brush lightly with canola oil.

In a small saucepan, combine heavy cream, butter, and 2 teaspoons sea salt. Bring the mixture to a boil, stirring occasionally. Remove from the heat and set aside.

In a large, heavy saucepan set over medium to medium-high heat, combine sugar, corn syrup, and water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir). Carefully stir in the cream mixture. It will bubble up, so take care not to burn yourself. Continue to simmer, swirling the mixture frequently, for 15-25 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher than 250 degrees F.

To determine if the caramel is the consistency you like, drop a small amount of caramel into a bowl of cold water. Test the ball of caramel with your fingers to determine if the consistency is right.

Pour the cooked caramel into the prepared pan. Let the caramel cool for 2 hours. While the caramel is still slightly warm press some grains of sea salt into the surface. Cut into 1-inch pieces and wrap each into squares of wax paper.

 

Bookmark and Share

 


blog comments powered by Disqus