It’s that time again! Sauced will be appearing on WFMZ – Channel 69 News this Friday morning during their weekly Chef Segment. We’ll be preparing our favorite type of food, “Small Bites,” so tune in at 6:50am, 7:20am, 7:50am and 8:20am to watch us live!

Here are the recipes for the dishes we’re creating this Friday. We’ll also be ending the show with a surprise cocktail .. but you’ll have to watch the show for that recipe!

 

Grilled Focaccia Crostini with Fava Bean Salad and Ricotta

Ingredients:

1 cup Fava Beans, picked

¼ cup red onion, minced

1 T. garlic minced

1 T. Extra Virgin Olive Oil

1 tsp. fresh oregano, chopped

1 tsp. fresh parsley, chopped

1 lemon, zested

½ lemon, juiced

1 T. coarse ground black pepper

1 T. coarse sea salt

1 cup ricotta cheese

1 loaf focaccia bread, cut into 1 ½ inch thin squares

3 T. Olive Oil

Preparation:

Preheat grill or grill pan.

In a large sauce pan of boiling salted water, blanch fava beans for 2 minutes. Remove from water and shock in an ice bath. Peel fava beans and add to a large bowl. To the fava beans, add red onion, garlic, oil, oregano, parsley, lemon juice and zest. Mix well. Season with salt and pepper.

Brush foccacia squares with oil. Grill on each side for 1-2 minutes until well marked. Remove from grill. Spread ricotta cheese on each square and top with fava bean salad and serve.

 

Wild Mushroom and Gruyere Tarts

Ingredients:

¼ cup oyster mushrooms, sliced

¼ cup hen of the woods mushrooms, sliced

1/2 cup cremini mushrooms, quartered

2 T. minced garlic

2 T. olive oil

1 tsp. salt

½ tsp coarse ground black pepper

dash sherry vinegar

4 eggs

2 cups cream

½ cup finely grated gruyere

3 T chopped chives

24 mini pre baked tart shells

Preparation:

In a large sauté pan over medium high heat, add oil. Add mushrooms and garlic and cook for 3 minutes until softened and slightly crisp. Season with salt and pepper. Remove from pan and place in a food processor. Pulse a few times to chop mushrooms fine. Reserve.

In a large measuring cup or pitcher, add eggs and cream. Beat well with a whisk until evenly incorporated. Add cheese, chives and mushroom mixture and stir until combined.

Pour mushroom mixture into mini tart shells in a muffin tin. Bake at 325 degrees for 12-15 minutes until custard sets. 

 

Smoked Salmon Crepes

This is one of our favorite apps and is already posted here.

 

 

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Tags: Grilled Focaccia Crostini with Fava Bean Salad and Ricotta, Smoked Salmon Crepes, WFMZ Chef Segment, Wild Mushroom and Gruyere Tarts

This entry was posted on Wednesday, April 22nd, 2009 at 11:54 am and is filed under events, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.