by Sharm | Feb 14, 2011 | Articles
“Corporate Pizza Sucks” is the first thing I see upon entering Waldo Pizza. It is printed on the back of a t-shirt that is hanging on the wall at the entrance. Then as we make our way in and wait to be seated, I see that is what the servers are wearing.
I was not at all offended by the phrase, as I am one to support locally owned spots as often as possible and often find them better than the chains anyway. The second thing I noticed was the classic aroma of Italian spices that took me back to my childhood and reminded me of the neighborhood pizza place my family went to when I was growing up.
Waldo Pizza has been featured on The Food Networks “Best Of” series and has been a favorite neighborhood spot since it opened its first location in the Waldo area in 1987. The Lee’s Summit location opened in 2003, which is where I was.
As this was my first visit to Waldo Pizza, I was really looking forward to it. It was lunchtime on a Tuesday afternoon and I was surprised at how busy it was. I took that as a good sign and was even more eager to try their offerings. There was not much of a wait and once seated I realize the lunch buffet is what draws in the crowd. Served Monday – Saturday 11:00 a.m. – 2:00 p.m. , the lunch buffet consists of all you can eat pizza, pasta and salad for only $6.99. It is the perfect opportunity to try the different styles of pizza
Waldo Pizza offers four different types of crusts, traditional hand-tossed, St. Louis style thin, hand-tossed honey wheat and even a gluten and dairy free. The topping choices at Waldo Pizza include all the traditional ingredients you would expect along with some unique choices like almonds, grilled salmon and roasted potatoes. Those are definitely not your everyday pizza toppings.
The buffet looked great, but the menu was intriguing too with all the topping choices. I love to make pizza at home and always use ingredients I think might pair well together. We opted to order off the menu as I was with my daughter who had brought along a friend who only likes cheese pizza. My daughter will eat almost anything and loves the crazy pizza combination’s I make at home, so we thought it would be fun to create our own.
The Tuesday special is buy one pizza get the second at half-price, so it worked out perfect to get one pizza with half cheese, half pepperoni and the other one we topped with goat cheese, roasted chicken and spinach. We chose the 12” size with the thin St. Louis style crust.
Both pizzas were great. The crust was thin and the edges were crispy. The goat cheese, roasted chicken, and spinach pizza would be a combination I would put together at home and was delicious! The pepperoni and cheese was great too.
The atmosphere at Waldo Pizza is family friendly with trivia cards on the table, a game room, and unique light fixtures that are made out of their pizza pans.
Waldo Pizza offers a variety of pizzas, pastas, salads, and sandwiches. You can also try the “Rich Man” special that is one large combo pizza served with a bottle of Dom Perignon for only $249.95 or the “Poor Man” special that is one small cheese pizza served with a can of beer (no glass) $7.95.
Waldo Pizza also has a variety of desserts including carrot cake, fresh baked cookies, cupcakes, cobbler and more. In addition to that are gluten free cookies and vegan cupcakes, which I have heard are amazing.
With great specials and variety of menu choices including all of the gluten and dairy free items, makes Waldo Pizza a great choice for dining with a large group or if are with someone that has any special dietary needs.
Waldo Pizza gets an A+ in my book for the all the unique toppings offered, the gluten free and specialty items, being locally owned and of course delicious.
Waldo Pizza’s prices range from $7.95 – $23.50, depending on size and number of toppings and offer dine in, carryout and delivery. They also offer catering and have space available for private parties.
For more information visit Waldo Pizza’s website.
Waldo Pizza Locations:
Lee’s Summit: Rolling Meadows Shopping Center at 1543 N.E. Douglas Road, Lee’s Summit, MO 64086. 816-875-2121.
Kansas City: 7433 Broadway St, Kansas City, MO 64114 816-875-2121.
If you have a great food find in Kansas City you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | Jan 17, 2011 | Articles
A 10-day culinary showcase featuring the best restaurants in and around Kansas City.
If you are a Kansas City Foodie or just somebody that loves to have an excellent meal at a great price, then mark your calendar for January 21-30, 2011.
The Greater Kansas City Restaurant Association and the Kansas City Convention & Visitors Association announce the second annual Kansas City Restaurant Week presented by Jackson Family Wines.
In its inaugural year, Kansas City Restaurant Week featured 101 restaurants, making it one of the most successful restaurant weeks in the nation when compared to markets of similar size. The 2011 Kansas City Restaurant Week will boast hundreds of prix fixe menus for lunch and dinner featuring an assortment of cuisines created by participating restaurants’ chefs and culinary staff.
The event will take place January 21 – 30.
Restaurants from every area of Kansas City are featured in 2011, giving diners the opportunity to stay close to home or travel throughout the metro for a new dining experience. A complete list of participating restaurants is available at the Kansas City Restaurant Week website. The list is continually updated as new restaurants enroll. The list also incorporates online reservations via Open Table for participating restaurants offering the service.
My husband Steve and I had the unique opportunity to preview (and taste) some dishes that will be featured at this years Restaurant Week and from what I can tell you will not go away hungry or break the bank!
The first dishes we tried were at Bristol Seafood Grill, which has two locations in the metro, one in Leawood the other downtown at Power and Light District. Both are participating in Restaurant Week and I was at the Power and Light location. Their Restaurant Week dishes served to us were a Lobster Bisque and Seared Georges Bank Scallops.
I had a great time chatting with Sous Chef James Masters as he described the ingredients and preparation of each dish highlighting the fact that the seafood at Bristol is caught fresh and flow in daily and is as fresh as what is served on the coastline.
Steve and I were both in awe over the bisque it was amazing. There are big chunks of lobster meat in a base of cream, sherry and tomato with just a little heat from some cayenne.
Now, about those scallops. One word, delicious! The scallops were seasoned with salt and pepper and then seared in butter which gave them a nice crust, but were still tender inside. The scallops were served over a wild mushroom risotto and shaved fennel salad with a basil and olive oil glaze.
For dessert we were given a Vanilla Cream Brulee. The top was perfectly caramelized and I loved sound of the sugary crust cracking as I dove my spoon into the perfectly creamy custard which had fresh vanilla beans woven throughout.
If you are not a huge seafood fan do not worry. Bristol has a baby green or Caesar salad and a nice center cut filet on their restaurant week menu to choose from as well. The Bristol is offering their restaurant week lunch menu which includes a salad or the Lobster Bisque as an appetizer and then an entree choice from the following; Grilled Salmon, Almond Crusted Tilapia, Lobster Mac and Cheese or Petite Filet Mignon all for only $15.00.
Dinner includes choice of salad or Lobster Bisque as an appetizer, then choice of Jumbo Lump Crab Cakes, Grilled Atlantic Salmon, Seared Geroges Bank Scallops or 6 oz Center Cut Filet for the entree. Dessert is your choice of a Vanilla Creme Brulee or an Orange Cream Chocolate Tart all for only $30.00.
The Bristol Seafood Grill has been in the Power and Light District for three years and prides itself on bringing you the freshest seafood which is flown in daily. Owned by the Kansas City based Houlihan’s Restaurant’s Inc, The Bristol Seafood serves up fresh delicious mouthwatering dishes using products from local Kansas City companies including Farm to Market Bread and others.
The decor at The Bristol is sleek and modern, but also warm and inviting. I felt my self not wanting to leave with the smooth jazz music playing, the fireplace and the warm lighting. It is definitely one of those places I could linger for hours sipping wine and enjoying course after course of their delectable fare.
If you have not been to Bristol Seafood Grill, Kansas City Restaurant Week is the perfect time to try it. The atmosphere is perfect for a romantic date and the special menu pricing won’t empty your wallet!
Well, as I mentioned earlier, I could have lingered at the Bristol for hours, but was on a schedule to visit another place and sample more Restaurant Week fare. That places was Lulu’s Thai Noodle Shop.
Lulu’s Thai Noodle Shop has been on my list of places to go so I really was excited to try it. Lulu’s prides itself on being a family owned business. Owner Malisa Monyakula, whose nickname was Lulu growing up, serves traditional Thai street food and prepares authentic Thai dishes she grew up eating and uses recipes passed down from her father.
Her, along with assistant manager Mike Dragen gave us the scoop on the Restaurant Week menu.
The lunch menu includes one appetizer and two entree’s for $15.00.
The appetizer choices include: Calamari, Green Mango Salad, Sesame Encrusted Tofu, Corn Cakes and Spring Rolls. Entree choices are: Ba’nh Mi sandwich, Pineapple Shrimp Fried Rice, Lulu’s Secret Curry and Khun Yar New Noodles.
Dinner includes an appetizer, 2 entrees and dessert for $30.00. Choices are Laab, Green Papaya Salad, Firecracker Shrimp, Crab Cakes, Sesame Encrusted Tofu or Gia Yang for the appetizers. Entree choices are Lulu’s Pineapple Shrimp Fried Rice, Lulu’s Secret Curry, Khun Yar New Noodles, Thai Lettuce Wraps and Crab Fried Rice. Dessert is your choice of Christopher Elbow Glace Ice Cream, that Mr. Elbow makes especially for them and includes flavors like Fried Banana, Toasted Coconut, Thai Basil, Pineapple Cilantro Sorbet and Thai Tea.
Our dinner started with the Crab Cakes that came with a house made Sriracha Aoli and a Green Mango Salad with Blue Crab. The Crab Cakes where crispy on the outside with a tender crab filling inside and the Sriracha Aoli added some nice heat. The Green Mango Salad was crunchy with a sweet dressing and full of crab meat, cilantro and cashews.
The two entrees we tried were the Secret Curry, well which is a secret and is actually a new dish to Lulu’s that is not even on the menu yet. It was full of chicken, eggplant, pineapple and onion in a secret curry sauce. The other entree was the Pineapple Fried Shrimp. It was full of shrimp, pineapple, cashews and golden raisins. The chewiness of the raisins along with the crunch of the cashews was a great combination.
For dessert the Glace flavors we tried were Toasted Coconut and Fried Banana and in true Elbow fashion they were spectacular. The real gem using his ice cream at Lulu’s is the traditional Thai ice cream sandwich, which is a sweet baguette, sliced open and filled with three scoops of your favorite Glace flavor. These ice cream sandwiches are a Thai street food favorite in Thailand.
Lulu’s has been a Kansas City hot spot in the Crossroads District for over 10 years and just recently moved locations just around the corner from their previous spot. The atmosphere has a true neighborhood feel and is twice the size of their previous location.
One thing I found intriguing at Lulu’s and cannot wait to go back and try is their cocktail menu. They have over 20 different fruit & herb infused liquors that they make each week in-house for their specialty cocktails. Read more about them and everything else that is new at Lulu’s here.
Lulu’s is a great place to gather and enjoy unique Thai dishes and a unique happy hour featuring authentic Thai street food.
Owner Malisa Monyakula was recently awarded a small business proclamation from Mayor Funkhouser for her time and dedication to building her small business in the Crossroads of Kansas City. She received this honor on the anniversary of her 14th year in business. Monyakula says,” We are thrilled with this honor, and it is our understanding we are the first to receive it in Kansas City.”
Over 100 restaurants are participating in Restaurant Week and the prix fixe lunch and dinner menus are available for viewing and can be found on the Kansas City Restaurant Week blog and website. Be the first to know what is going on with Kansas City Restaurant Week by becoming a Kansas City Restaurant Week fan on Facebook. Kansas City Restaurant Week is also on Twitter at @RestaurantWeek.
The prix fixe menus will offer multiple courses for lunch and dinner at $15.00 and $30.00, respectively. Ten percent of each meal will again be donated to Harvesters – The Community Food Network, helping fight hunger in the Kansas City metro area. Last year, Kansas City Restaurant Week raised nearly $56,000, which translated to 275,000 meals provided to the hungry in Kansas City.
Call today to make reservations at your favorite spot or someplace new you have been wanting to try.
Kansas City Restaurant Week 2011 is supported by Gold Plate sponsors Boulevard Brewing Company, Discover, U.S. Foodservice, The Kansas City Star, Ink magazine, and Spaces magazine, as well as Silver Plate sponsors Pepsi, The Roasterie, Inc., Kansas City Originals, and NightLifeKC.com.
In Good Taste,
Sharm
by Sharm | Jan 15, 2011 | Articles
Slow down and enjoy your food!
In staying with my commitment to keep a few of January posts on the healthy side, makes it the perfect time to tell you about Slow Food.
Founded and headquartered in Bra, Italy, Slow Food is the largest not-for-profit, educational food organization in the world. A local Slow Foods chapter is called a Convivium. The Kansas City Convivium was founded in October of 2002.
With movies like Food Inc. and Fresh, people are now questioning more about the foods they eat. This new trend of sustainable and local eating is sweeping the nation. Part of this new interest in locally grown, seasonal fare is that the people of Kansas City want the option to choose local and sometimes organic foods.
This is where Slow Food Kansas City comes in. Slow Food Kansas City focuses on food and community by supporting local growers and farmers and teaching the community about choice and season.
The different events Slow Food Kansas City hold throughout the year highlights and supports all things delicious and local and raises awareness on where to find local and seasonal foods.
If tasting artisan cocktails and small plates at the R Bar, visiting the Shatto Dairy or attending a cheese tasting at Green Dirt Farms seem like something you would enjoy, now is the time to join Slow Food Kansas City as those are some up coming events.
Right now Slow Food is offering a special membership rate of only $25.00 per person a year. I had the opportunity to join Slow Food last year and the membership rate was $75.00 so the $25.00 special they are offering is a heck of a deal!
Some events held last year that I was able to attend were a “Green Eggs and Ham Brunch” that featured eggs from a local egg farmer, bacon from Schenker Family Farms, homemade breads from Meadowlark Acres and a delicious cider donut bread pudding that Chef Michael Hursey of Casa Somerset made using local products from the Louisburg Cider Mill.
Another event was a behind the scenes tour and tasting of Christopher Elbow Chocolate Shop where he demonstrated how he makes his chocolates and Glace ice cream. I also attended the Harvest in the Vineyard potluck out at Somerset Ridge Winery, where Chef Jasper Mirabile slow roasted an amazing porchetta in a special roasting box called La Caja China.
Slow Food Kansas City is a nonprofit organization and uses their funds to support local community organizations. Last year Slow Food Kansas City held a culinary garage sale and donated funds to The Broadmoor Technical School which owns the Broadmoor Bistro. The Broadmoor Bistro is run by the high school students in culinary arts classes and is the only high school culinary program to partner with the James Beard Foundation. This year Slow Food Kansas City plans to support, Rosedale Healthy Kids, The Broadmoor Technical School, Kansas City Community Gardens, and Culinary Cornerstone.
Slow Food holds events throughout the Kansas City area, so if you are a proud owner of a locally owned restaurant that prides itself on using local products get in touch with the Slow Food organization about joining and holding an event at your venue. This will not only give your business some exposure it also lets the community know you are committed to serving delicious food while supporting Kansas City’s local farmers and producers.
Slow Food is an organization for everyone. Whether you are foodie that just loves to eat, a local food producer or farmer or a restaurant owner that is proud to serve local fare. Join today.
For information on joining, please call Mariann Vandenberg at 913-648-0858 or download the application form and mail it with your $25.00 to Slow Food Kansas City, Attn: Ms. Sarah Reed 3301 Windsor Avenue Kansas City, MO 64123
In Good Taste,
Sharm
by Sharm | Jan 7, 2011 | Articles
Featuring Live Nude Vegetables.
Now that January is upon us and many of you including myself, have made a resolution to eat a little better, I have decided to commit some of January’s posts to include some of Kansas City’s healthy food finds. The first one is about BADSEED Friday Night Farmers Market.
BADSEED is an urban/organic farm and market celebrating local food, culture, and community.
Farmers Brooke Salvaggio & Daniel Heryer grow 125 varieties of heirloom vegetables, flowers, and herbs on a 2.5 acre lot in Kansas City. They use “beyond organic” cultivation practices including extensive companion planting to promote bio-diversity, and the integration of animals for pest management and fertility.
The “fruits of their labor” can be purchased every Friday night at the Funky Farmers Market in downtown KC.
I have had the chance to go to the market a few times this year. Earlier this summer I got a delectable salad mix called “Red Velvet Lovers Mix” an “all-red” gourmet salad mix with ruby hints of rainbow chard, bronze fennel, purple basil, and edible nasturtium blossoms. I also picked up some local strawberries and goat cheese. The combination of ingredients made the most incredible salad.
This fall I was able to pick up an assortment of locally grown goodies which included some figs, honey, apples, flour and sweet, potatoes. There were also locally grown hatch chiles that were smoked. The flavor of these chiles is intense. I got a Ziploc bag full and have them in the freezer. I have been adding them to my chili, enchiladas, tacos and anything else that needs a little bit of heat. They are not too hot, but have a smoky flavor that really adds some depth to the dish.
Right now, there is an array of winter vegetables available and BADSEED sells these alongside an array of local and organic producers from the Kansas City metro area which include: Green Dirt Farms, Wells Family Farms, KC Community Farms, Western Hills Produce, Bigg Blue Farm, PJ’s Mushroom Farm, Parker Farms, Bread Of Life Bakery and Puddin’ Head Coffee.
Offerings include farm-fresh produce, gourmet mushrooms, free-range eggs, all natural meats, artisan cheeses, breads and baked goods, wheat grass shots, and micro-roasted fair-trade coffee.
Other goodies include: raw honey,Kombucha Mushroom Tea (Brooke’s home brew) and Certified Organic Flour from Heartland Mill.
The 2011 Winter Market Schedule is every Friday night, 4-8 PM (runs now thru Feb. 25th)
The 2011 Summer Market Schedule will run May – November.
Just to give you an idea of the goodies you will have to look forward to this coming year at BADSEED the 2010 growing season included:
* A wide selection of mind-boggling HEIRLOOM TOMATOES
* Meaty, Sweet & Spicy PEPPERS
* Delicious CUCUMBERS for slicing or pickling
* Bountiful bunches of multicolored SWISS CHARD, KALE and COLLARDS
* Tender purple, red and orange CARROTS
* The sweetest blood-red, striped, and golden BEETS
* Savory bulb FENNEL
* RED VELVET OKRA
* Weird and wonderful HEIRLOOM WINTER SQUASH
* Delicate and delicious LETTUCE HEADS
* Aromatic SALAD BOWL MIXES
* Pristine and Peppery ARUGULA
* Fat juicy CABBAGE
* Fresh or dried FAVA BEANS
* Dried KIDNEY BEANS and buttery LIMAS
* Culinary and Medicinal HERBS
* Gorgeous European and Japanese EGGPLANT
* Robust green and purple BROCCOLI
* Rare and colorful SWEET POTATOES
* Delectable salad TURNIPS
* Organic APPLES
* Heirloom ZUCCHINI and SUMMER SQUASH
* Gourmet, multi-colored Fingerling and full-size POTATOES
* Sweet and Pungent specialty ONIONS & GARLIC
I have gotten wind that some other things are in store for 2011. As soon as I get the scoop, I will let you know.
Badseed Farmers Market
1909 McGee Street, KCMO, 64108
Let BADSEED help you keep your resolution.
In Good Taste,
Sharm
by Sharm | Jan 5, 2011 | Articles
The inspiration for What You’re Missing KC!
Yia Yia’s Euro Bistro has been a favorite of mine since before I started this blog back in March of 2010.
Looking for something to do, as I am soon to be an empty nester, I wanted to combine my passion for food and love for KC. I must admit I am quite embarrassed that I am just getting around to writing about Yia Yia’s since it was so instrumental in creating this blog. I love the gnocchi dish there and would often think when I would have it, “If someone has not had this gnocchi, they are really missing out!”
In addition to that, Steve and I love to go out; it is a form of entertainment for us. Instead of going to a show or other activity, we like to spend the evening finding those hidden gems around the city. Starting somewhere for a cocktail, then maybe another place for dinner and then maybe another for dessert, embracing the food and letting it be the experience. In doing this, we have stumbled across some great finds that of course some people know about, but some do not, so I decided I would share my finds on what I thought KC was missing, and What You’re Missing KC! was born.
Now enough about me let us get back to Yia Yia’s! You know I love the gnocchi, and have never met a gnocchi that I did not like. At Yia Yia’s those yummy potato dumplings are combined in a creamy mixture of Gorgonzola cheese sauce, roasted chicken, spinach and spiced walnuts. It is a crazy good combination. I talk about it all the time and am constantly commenting on their facebook page how yummy I think that dish is. As a thank you, Yia Yia’s invited me to come in and have a plate along with a glass of wine over the holidays. It was a nice treat after the busy day of holiday shopping. Located in Leawood Yia Yia’s menu is a mix of American, French, Italian and Greek cuisines.
Not wanting to dine alone, I brought along my husband who is crazy about their lasagna, my brother-in-law who was a first timer and my sister who is now famous in my book for the quote regarding the gnocchi by saying, “I think this is the best thing I have ever put in my mouth…”
For dinner Yia Yia’s features appetizers referred to as Euro Delights, a variety of salads, wood-fired pizzas, pastas, and entrées featuring lamb, pork, steak, local chicken from Campo Lindo Farm, and seafood. Lunch adds a selection of sandwiches.
One of my favorite dinner entrée’s is the lamb chops; I have been to Yia Yia’s many times and have yet to have anything that was not to my liking. On this occasion, we ordered a variety of items for the table to share. The gnocchi of course was a given. We also shared an order of bruschetta, the roasted chicken and mushroom flatbread and the capicola wood fired pizza. Which they substituted prosciutto for the capicola at my request. Everything was delicious! The crusts on the pizzas are crispy and the flavor combinations pair well.
The atmosphere at Yia Yia’s is sophisticated and inviting. With its extensive menu, Yia Yia’s offers a fine dining experience in a relaxed environment. It is the perfect place to go with a group or just a romantic date. With a wide variety of offerings, it is sure to please any palate.
If you like fine dining in a relaxed atmosphere, Yia Yia’s is the place to be.
Yia Yia’s Euro Bistro
4701 W. 119th Street
Overland Park, Kansas 66209
913-345-1111
If you have a great food find in KC you think I am missing, email me.
In Good Taste,
Sharm
by Sharm | Dec 19, 2010 | Articles
Enjoy Panettone and Stollen for the Holidays
Born out of the back of the Classic Cup restaurant, the locally owned Farm To Market Bread Company had been baking bread since 1993. Now located in Waldo, the Farm To Market Bread Company has become the best-known bread maker in the city. Farm To Market Bread Company supplies bread to various restaurants across the metro and grocery stores.
Farm To Market Bread Company offers a wide variety of breads including Ciabatta, French, Sourdough and more. This time of the year, the Farm To Market Bread Company is offering Stollen and Panettone.
Panettone originated in Milan, Italy and features cranberries, oranges and almonds in a sweet, light, cake-like bread. The word “panettone” comes from the Italian word “panetto” which means small loaf bread.
Legend has it that during Christmas one year, a Milanese baker had no dessert to offer to his guests so a mere kitchen boy, called Toni prepared a sweet bread. It was so good, he won the praise and honor of the bakery owner and guests. Due to the praise he was now considered worthy to marry the bakery owners daughter, and that is the story of Panettone, the Bread of Toni!
I received a loaf of Panettone from Chef Jasper Mirabile along with a few recipes. I had a pomegranate to use up and I had good intentions of making Panettone Panzanella recipe featured below.
I wanted to try the bread before I dove into the recipe and sliced some up to toast. It was a lazy Saturday morning and it went great with a cup of coffee. Problem is everybody else wanted some too. Well after over half of the loaf had disappeared, I realized I no longer had enough for my Panzanella and wrapped up the rest for later.
Later came sooner than I thought with Sunday morning the next day, and I used up the rest by making French toast.
I will be adding a loaf of Panettone to my shopping list so I can try out the Panzanella recipe for Christmas dinner. I think the salad greens, mixed with the cranberries and the pomegranate would make a festive presentation.
Pick up a loaf or two from Jasper’s restaurant or check the Farm To Market website for a list of markets across the metro where the bread is sold.
Try out one of the recipes below courtesy of Chef Jasper Mirabile, or simply enjoy it toasted with a cup of coffee. This is also a great time of year to take a loaf as a hostess gift to your next holiday gathering.
If you have a great food find in Kansas City you think I am missing, email me.
In Good Taste,
Sharm
Panettone Panzanella
4 cups Wild Greens
1/2 lb. Pancetta or bacon
Jasper’s Tuscan Salad Dressing
Farm To Market Panettone
1 Pomegranate
1 Granny Smith Apple sliced
Salt and pepper to taste
Cut Panettone into cubes. Drizzle with butter and toast in oven until
crispy. Set aside.
Sauté pancetta in large skillet over medium heat until crisp; transfer
to paper towels to drain. Combine Panettone croutons, pancetta, apple with
greens in large bowl. Add greens. Add enough vinaigrette to coat,
tossing to blend well. Transfer salad to large shallow bowl. Sprinkle
with pomegranate seeds. Serve with cracked pepper and salt.
Jaspers Chicken Frederico
1/4 cup Olive Oil
1 Whole Fresh, Never Frozen Chicken
6 Jasper’s Italian Sausage Links
1 Medium Onion (Sliced Into Strips)
3 Green or Red Bell Peppers (Sliced Into Strips)
1 cup Wine
28 oz Italian Tomatoes
1 cup Green Peas
1 tsp Red Pepper Flakes
1/2 tsp Dried Basil, Tarragon, Rosemary, Thyme
3 Baking Potatoes (Quartered)
1 cup Sliced Mushrooms
Salt and Pepper (To Taste)
Directions
Wash chicken and cut into legs, thighs, breasts and wings. Preheat oven
to 450ºF. Heat olive oil, add chicken and sausage and brown for 10
minutes. Add peppers and onions and cook until onions are translucent.
Place chicken, onions, peppers and remaining ingredients except
potatoes and peas into a large baking dish. Bake 30-45 minutes. Add
potatoes and peas and bake another 30 minutes.
Panettone Stuffing
From Bottega by Michael Chiarello
Half of one 2.2-pound panettone, cut into 3/4-inch cubes (9 cups)
4 tablespoons unsalted butter
2 tablespoons minced fresh sage
Sea salt, preferable gray salt
Freshly ground black pepper
1/4 cup julienned dried apricots
1/4 cup dried sour cherries
1/4 cup golden raisins
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery or fennel
1/2 cup finely chopped peeled carrot
1 1/2 cups roasted chicken stock or turkey stock, or more as needed
1 large egg, beaten (optional if you like a firmer stuffing)
For the stuffing: Preheat the oven to 350°F. Spread the panettone cubes
out on two rimmed baking sheets. In a small saucepan, melt 2
tablespoons of the butter over medium heat and cook until light brown,
about 6 minutes. Remove from the heat and add half the sage. Season
with salt and pepper. Pour the sage butter over the bread and toss
gently but swiftly. Toast the bread in the oven, turning with a spatula
halfway through cooking, until light brown, about 15 minutes. Remove
from the oven and pour the croutons into bowl, leaving the oven on.
Meanwhile, put the dried fruit in a large bowl and add boiling water to
cover. Let soak for at least 10 minutes to make the fruit plump and
soft. Drain and set aside.
Increase the oven temperature to 375°F. Heat a large sauté pan or
skillet over medium-low heat, add the remaining 2 tablespoons butter,
and cook until it foams. Add the onion, celery, and carrot and sauté
until soft, 12 to 15 minutes. Stir in the plumped fruit and remaining
sage, then add to the cooled croutons and gently toss. Add the 1 ½ cups
stock to moisten. Add more stock if you like a softer stuffing. For a
firmer stuffing, stir in the beaten egg now. Taste and adjust the
seasoning. Set aside.
Farm To Market Panettone Bread Puding
1 Farm To Market Panetone
3 cups Eggnog
6 eggs
1 cup Sugar
1/2 cup Almonds (sliced)
1/2 tsp. Pumpkin Pie Spice
Preheat oven to 400. Cut pannetone into cubes. Mix all ingredients in a
large bowl. Add more eggnog if needed. Butter or spray a loaf pan. Add
mixture to pan. Bake for 45 minutes until golden.
