Recipes from Podcasts

ChefMarc Vogel’s PAELLA
Serves 4

Ingredients:

4 Lobsters
2 Oz. Olive Oil
1 Onion Peeled and chopped
1 Tbs. Garlic Chopped
2 Oz. Red Bell Pepper Dice Medium
2 Oz. Green Bell Pepper Dice Medium
8 Oz. Paella Rice or Long Grain
4 Cups Fish Stock
1 tsp. Saffron
1 lb. Peeled and deveined large shrimp
1 lb small clams
2 lbs Mussel, Scrubbed and Cleaned
1 Pc. Scallion Chopped Fine
1 Cup Tomato Diced Medium
1/2 Cup Chopped Parsley Chopped Fine
1/2 Cup Dry White Wine
1 Tbs. Lemon Juice
1 Tsp. Lemon Zest
1 Tsp. Orange Zest
1/4 Cup Fresh Green Peas

Method:

1. Boil the lobster for 5 minutes in rolling boil with 2 tbsp salt. Remove the lobster and reserve.
2. Add the Olive oil when pan is burning hot, add onion, garlic, peppers to the Paella pan and cook for few minutes
3. Add the rice, saffron, fish stock bring to a boil.
4. Cover and place in an oven at 375F cook for 15 minutes
5. Add the shrimp, clams, mussels, cooked lobster cover and cook for 10 more minutes
6. Add the lemon, Lemon zest, orange zest, peas, scallion, tomato corrected seasoning with salt and pepper.

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Turkey and Three Mushroom Stroganoff

Serves 6.

INGREDIENTS

6 cups Leftover turkey with small morsels to chunks of white meat

5 tbs. butter

3/4 cup chopped onions or Shallots

4 cups sliced mushrooms

3 tbs. flour

2 cups half-and-half

1/2 cup dry white wine or sherry (optional)

1 1/2 pint sour cream

Cooked wide Pappardelle or bow tie pasta of Choice

METHOD:

1. Pull cooked turkey off of the bone and cut or chop into chunks.

2. In a large skillet over medium-high heat, melt butter and add onions/shallots and mushrooms. Sauté 2-3 minutes until onions become clear.

3. Add flour and continue to cook another 3-4 minutes.
(Note: mix the flour with 2-3 tbsp of cold water prior to adding to mixture, this will take the lumps out)

4. Slowly pour in half-and-half and wine, stirring well to prevent any lumps from forming in the sauce. Reduce heat to medium-low and continue to cook until mixture thickens.

4. Gently fold in sour cream and serve over Pappardelle, fettuccini or bowtie pasta. You may also serve it over steamed rice.

SHOPPING TIPS:

USE THE BEST MUSHROOMS:

John and Toby Garrone’s Far West Funghi has an amazing selection of seasonal mushrooms that you can find in San Francisco’s Ferry Building Marketplace. Far West Funghi is a member of CUESA, the Center for Urban Education about Sustainable Agriculture. So you ask, what is Sustainable Agriculture?

USE THE BEST BUTTER, SOUR CREAM & HALF-AND-HALF:

If it’s organic, don’t panic! Because Clover Stornetta Farms does it right, I have to give them the nod.

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Chef Marc’s Prime Rib Roast

Serves 10-12

Prep time 10 min
Cooking time 2 hours

1 (8 lb) prime rib or standing rib roast
½ cup olive oil
½ cup herbs de Provence
2 tbsp Freshly Ground pepper
Salt and pepper TT (to taste) after cooking

Completely dry the meat with paper towels and brush olive oil over whole roast.
Rub with herbs de provence and black pepper, place on a rack in a pan.
DO NOT USE ANY SALT AS THIS WILL BREAK THE MOISTURE BARRIER AND YOUR FLAVOR WILL GO AWAY AS STEAM. Place the roast on rack, fat side up. Make sure the beef does not touch the pan. This will make the roast boil instead of roast. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 475 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium, or approximately 12 to 15 minutes per pound. Check after 1 hour and 15 minutes. Remove from oven and let stand 20 minutes before carving. Save the pan drippings and deglaze with Madeira or Marsala. Build gravy from the dripping. Season to taste with salt and pepper.

Using a sharp carving knife, slice meat between the ribs for serving.

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