Chefs Share Favorite Festive Recipes
Jean Cella’s Meat and Spinach Ravioli
Cella, Cella Bistro
Rosa Road, Schenectady, 381-2081
3 pounds flour
1/4 cup olive oil
Combine first 3 ingredients. Add enough water to make dough.
Knead until smooth and elastic. Portion into 3 pieces.
1 1/2 pounds chopped chuck
1 1/2 pounds lean chopped pork
2 pounds cooked spinach, well drained
Handful of chopped parsley
14 Tbsp. olive oil
5 ounces cream cheese (softened)
1 cup shredded parmesan cheese
1 small minced onion (raw)
1 small minced onion (sautéed in butter)
Salt and pepper to taste
Beat eggs, add meat, and mix well. Add spinach and mix again.
Add parsley, oil and softened cream cheese and mix. Add
parmesan cheese, both onions and salt and pepper.
Roll the dough thin. Spread half the mixture on half the
sheet of pasta. Fold pasta sheet over and seal ravioli.
Cook ravioli as you normally would. Serve hot with Mushroom
sauce. Serves 12.
Spiced Pork Tenderloin with Cinnamon-Chili Apple Chutney
team, Blu Stone Bistro
Albany Shaker Road, Loudonville, 869-9976
For spice rub:
1 tsp. fennel seed
1 Tbsp. coriander seed
1 tsp. cumin seed
1 tsp. brown sugar
3/4 tsp. salt
1/2 tsp. coarse ground pepper
1 Tbsp. oil
1/8 tsp. cayenne pepper
1/8 tsp. whole cumin seed
1/2 tsp. mustard seed (black or yellow)
2 cloves minced garlic
1 minced shallot
1 tsp. fresh ginger (minced or finely grated)
1 minced jalapeno
2 apples (golden delicious or granny smith, diced in 1/2-inch
1/2 cup chopped raisins
1/4 tsp. cinnamon
1 Tbsp. brown sugar
2 ounces red wine vinegar
4 ounces apple cider
To make spice rub and tenderloin: Coarsely grind seeds and
mix with remaining ingredients. On a baking sheet, spread
crust mixture and roll tenderloin until evenly coated. Rub
into pork and sprinkle any remaining crust on top. Sear
in oil at medium-high heat until golden brown. Place on
baking sheet and roast at 350 degrees until internal temperature
reaches 140 degrees. Check at 10 minutes. Let rest at room
temperature for 7-8 minutes before serving.
To make chutney: In a pan over low heat combine oil, cayenne,
coarsely ground cumin seed and mustard seeds. Heat 1-2 minutes
until scent is released and oil is lightly colored. Increase
heat to medium-high and add minced garlic, shallot, ginger,
and jalapeno; sauté until tender. Add apples, raisins, brown
sugar, and cinnamon. Toss until sugar coats, approximately
3-4 minutes. Add vinegar and cider and simmer until liquid
thickens to coat the back of the spoon. Remove from heat,
spread out to cool in refrigerator and add parsley. Adjust
seasonings to taste. Serve warm or cold. Serves 3-4.
Recommended paired with sweet potatoes!
Orlando’s Mushroom and Black Garlic Risotto
Orlando, New World Bistro Bar
Delaware Ave., Albany, 694-0520
2 quarts vegetable beef or chicken stock
1 stick butter
4 Tbsp. olive oil
1 finely chopped onion
8 peeled cloves of black garlic (finely sliced)
1 pound risotto rice (Arborio or Carnoli)
1 small glass of red wine
8 ounces fresh sliced crimini mushrooms
Asiago cheese—freshly grated
Freshly chopped parsley—optional
In a large pan heat the stock until it reaches simmering
Prepare mushroom base: Melt 1/4 of the stick of butter in
a frying pan with 2 Tbsp. of olive oil. Add the mushrooms
and some salt and pepper. Heat slowly until the mushrooms
Heat about 1/4 of the stick of butter and 2 Tbsp. of olive
oil in a large pan. Add the finely chopped onion and sweat
until soft and translucent. Add the black garlic. Mix the
black garlic into the onion mixture. Season lightly with
salt and pepper.
Add the rice and stir until well coated. Pour in the glass
of wine. Allow it to reduce until there is no liquid in
the pan. Stir continuously.
Add a ladleful of vegetable stock, stirring continuously.
As soon as the liquid is absorbed, add another ladleful
of stock and stir. Keep this up, adding one ladle at a time,
then stirring, watching the rice drink it up until the rice
is perfectly: al dente, but not raw or chalky.
When you are happy with the consistency, stir in mushroom
mixture and the pan juices that have accumulated with the
Stir in the parmesan cheese, the rest of the butter, and
the mascarpone cheese. Garnish with freshly chopped parsley
and a few drops of truffle oil.
This sultry dish is perfect for a winter night, paired with
biter frisse salad and a bottle of red wine from the Rhone
region of France!
Di Pesche—Bounty of Fresh Seafood in Brodetta
Loubert Legros, Grappa 72 Ristorante
Central Ave., Albany, 482-7200
6 clams, Long Island littleneck
4 Gulf shrimp, shelled and deveined
4 divers scallops
8-10 Prince Edward Island mussels
8 ounces salmon
8 ounces Chilean sea bass
8 ounces “fish of the day,” cut into large chunks
3 Tbsp. extra virgin olive oil
1/2 Tbsp. Spanish onions, diced small
1/2 cup chopped fennel
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup white wine
1/2 cup seafood stock
1 cup fresh house tomato sauce
3 cloves of garlic, chopped
1 1/2 ounces Pernod
Heat the oil in a stockpot, add onions, fennel, salt, and
pepper. Sauté over low-medium heat for 15 minutes, until
the onions begin to brown. Add the wine and scrape the brown
bits from the bottom of the pot with a wooden spoon. Add
the fresh house tomato sauce with their juices, stock, and
garlic in the pot. Bring to a boil, then lower the heat
and simmer uncovered for 15 minutes. Add the shrimp, mussels
In a separate pan, add 3 tsp. of olive oil and let the pan
get hot. Then add scallops, salmon, sea bass, and “fish
of the day.” Sear both sides of all fish until golden-brown.
Then place in a 375-degree oven for 4 minutes.
By this time, the shrimp should be cooked and the mussels
opened. Stir in the Pernod, add salt and pepper and serve
with a side of linguini. Serves 2.
Creyf, Waffle Cabin
Meadowbrook Drive, Rutland,Vt., (781) 910-6220
For batter one:
1 1/4 ounces fresh cake yeast or 2 1/2 package active dry
1/2 cup warm water
1 cup all-purpose flour
1 Tbsp. granulated sugar
1 large egg, beaten
1/2 cup Ommegang Abbey Ale, room temp
For batter two:
9 Tbsp. unsalted butter at room temp
6 Tbsp. all purpose flour
1 tsp. vanilla extract
1/4 tsp. baking powder
1 pinch of salt
1 Tbsp. granulated sugar
1/2 cup pearl sugar
Batter one: In a small bowl, dissolve yeast in the warm
water with 1 tsp. each of the flour and the sugar. Let stand
5 minutes until foamy. Sift the remaining flour into a large
mixing bowl. Make a well in the center and add the yeast
mixture, egg, and Ommegang Abbey Ale. Mix well with a wooden
spoon to make a smooth batter. Cover with a kitchen towel
and let rise in a warm place until the batter has doubled
or tripled in volume.
Batter two: While batter one is rising, in a medium bowl,
mix the butter, flour, salt, vanilla, baking powder, granulated
sugar and pearl sugar in to a paste.
Combine batters: With your hands, work batter two into batter
one until well mixed. Shape the dough into 10 balls, approximately
2 ½ to 3 ounces each. Flatten slightly and dust with flour.
Baking: Bake for 3-4 minutes until golden brown in a medium
hot waffle iron (not too hot or sugar will burn.) American-made
Belgian waffle makers may bake at too hot a temperature,
so be sure to let the waffles cool off enough, which will
allow the dough to set. In this case, you should bake them
no longer then 2 1/2 minutes. Makes 10 waffles.