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Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

Today’s 5 star secret recipe comes from Gayle’s Bakery & Rosticceria in Capitola, California.  At Gayle’s they make incredible baked goods as well as tasty prepared meals.  Their artichoke and sun-dried tomato frittata is so light and yummy that it makes for a perfect lunch.

We have more creative frittata recipes that you can try on our forum:  Go Here

 

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Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.

Serves 12

Source: LA Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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PizzaVino’s Caesar Salad with Crunchy Croutons

Today’s 5 star secret recipe comes from PizzaVino in Sebastopol, California.  In addition to delicious pizzas, they are known for a fabulous seasonal menu of Italian dishes.  At PizzaVino they prepare an incredible Caesar salad.  Tender lettuce is tossed in a creamy tangy Caesar dressing.  The secret to this dish is the fresh made croutons using focaccia bread.  This salad makes a refreshing side dish or a light meal.

We have more salad recipes that you can try on our forum: Go Here

Enjoy!

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PizzaVino’s Caesar Salad with Crunchy Croutons

Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste

Heat the oven to 350 degrees. In a large bowl, toss the cubed
focaccia with the olive oil until evenly coated, then toss
with the salt. Spread the bread on a large, rimmed baking
sheet and toast until golden and crunchy, 15 to 20 minutes.

Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper

1. Using a mortar and pestle, or in a food processor, grind the garlic and anchovy into a paste.

2. In a medium bowl, combine the garlic-anchovy paste with the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg. Whisk to combine, then whisk in the lemon juice.

3. While whisking, slowly drizzle in the olive oil to thicken and emulsify the dressing. Season and adjust the flavoring as desired. This makes about 1 cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, for 2 to 3 days.

Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano
Croutons

In a large bowl, toss the romaine leaves with dressing just to coat. Plate the salad on a serving platter or on individual plates. Sprinkle the Parmigiano-Reggiano evenly over the salad, and top with the croutons. Serve immediately.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Abingdon Manor’s Seafood Newberg

Today’s 5 star secret recipe comes from Abingdon Manor, a South Carolina AAA 4 Diamond Inn and Restaurant, located in the Florence area village of Latta.  Dinner service in the Inn’s restaurant is a true culinary experience on par with the best restaurants and hotels in the country.

One of the delicious dishes served at the Inn is an elevated shrimp Newberg with lobster and scallops served in puffed pastry.  This rich dish is perfect for a very special night.

We have some more great seafood recipes on our forum for you to try: Go Here

Enjoy!

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Abingdon Manor’s Seafood Newberg
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

3 lobster tails each cut into 4 pieces
12 large shrimp,
24 bay scallops
1/2 stick unsalted butter
2 tablespoons plus 1 teaspoon medium dry sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks beaten
6 puffed pastry shells such as Peppridge Farm

In a heavy saucepan, cook the shellfish in the butter for 2 minutes over medium heat. Add 2 tablespoons of sherry and 3 of the brandy and continue cooking another 2 minutes.

Transfer the shellfish to a bowl with a slotted spoon. Add the cream to the sherry/brandy mixture and boil until reduced to 1 cup.

Reduce the heat to low and add the remaining brandy and sherry, the nutmeg, cayenne and salt to taste.

Whisk the egg yolks into the mixture and cook, whisking constantly until it thickens to consistency of heavy cream and stir in the shellfish.

Serve in puffed pastry shells.

Have a comment or question about this recipe? Post it here

Source: Abingdon Manor

Until Next Time… Be Well!

Kind Regards,

Ron

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Mendocino Farms Curried Couscous with Roasted Cauliflower

Today’s 5 star secret recipe is for an incredible cold couscous salad that’s out-of-this-world yummy.  This cold yet tangy salad combines so many vibrant flavors and is the perfect way to celebrate the warmer weather we’ve been experiencing lately.

This dish comes from Mendocino Farms which has seven locations in the Los Angeles area.  Mendocino Farms is all about eating what is seasonally fresh and locally sourced.  They are known for a fantastic menu of sandwiches, salads and soups that are inspired by fine dining entrees.

We have some more great couscous recipes on our forum for you to try: Go Here

Enjoy!

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Mendocino Farms Curried Couscous with Roasted Cauliflower

1 (1-pound) box Israeli couscous or orzo
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup vegan mayonnaise (or mayonnaise)
1/2 bunch cilantro, chopped
1/2 lime, juiced

Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Serves 10

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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