Teaching Chef: Dayton Cooks with Chef Edward Stanziano Recipes
|Chicken al Forno
4 six ounce boneless, skinless chicken breasts (thoroughly washed and dried)
1 green pepper (washed, seeded and cut into rings)
1 onion (washed, peeled and sliced)
8 slices Roma tomato (bias cut, 1/4” thick, 2 for each breast)
4 ounces mushrooms (washed and sliced)
4 slices Provolone Cheese (thinly sliced, 1 for each breast)
2 ounces Italian dressing (bottled regular or fat free, for marinade)
Allow chicken breasts to marinate in Italian dressing at least 30 minutes or overnight. Pre-heat oven to 350o degrees Fahrenheit (F) – ovens differ so regulate yours accordingly. Remove breasts from marinade, shake off excess marinade and place chicken breasts in a glass baking dish or metal roasting pan. Bake for 45 minutes covered. When the 45 minutes are complete, remove the chicken breasts from the oven, uncover and place the following on each breast – mushrooms, 2 slices of tomato, onions, green peppers and top with 1 slice of provolone cheese, cover and return to the oven to finish for another 15 minutes (ovens vary, check and make sure the chicken is cooked properly with an internal temperature of at least 165o degrees F to be safe.) The cheese will melt to hold vegetables to each breast for individual portions. Serve chicken with Marinara Sauce, recipe follows.
Heat a large skillet/fry pan on high heat until hot, add olive oil, lower to medium high heat. When oil is hot add garlic, tomato liquid, parsley, basil, oregano, salt/pepper (optional), stir and allow to simmer covered for 20 minutes, stirring occasionally. When sauce if ready hold at 155o F until use.
Baked Alaska with Ganache
Place scoops of ice cream on short cake rounds, place in freezer to firm (approximately 20 minutes), make meringue (it may get messy, but keep going), place coated ice cream short cake rounds back in freezer to firm (approximately 30 minutes). Remove from freezer, place on metal cookie sheet, using a lighted blow torch, apply flame to each cake to caramelize the meringue, place on plate covered with ganache, serve.
Whip egg whites in mixing bowl until frothy, gradually add 3/4 cup sugar, add cream of tartar and continue to whip until meringue starts to form, then gradually add extra sugar 1 tablespoon at a time. Continue to whip, when stiff peaks form, the meringue is ready to use.
Place chips/bits in top of double-boiler, melt slowly. Heat whipping cream to very hot, but not boiling, add to melted chocolate chips/bits. Whisk together until completely blended. Finished ganache should have a dark chocolate sheen.
In a small mixing bowl, toss the Parmesan cheese, basil, oregano and garlic salt together – set aside. Have large mixing bowl ready to assemble croutons. Heat oil in a frying pan to approximately 350o F, add cubed bread and fry until a golden “toasty” brown, drain. Place fried bread cubes in large bowl, sprinkle with cheese, basil, etc. mixture and toss until the cubes are coated, allow to cool before using. To store: place croutons in an air tight container or freezer bag and keep in freezer until needed.