Entries by admin

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Chef Paul Mattison’s Duck Confit Flatbread

(as seen on August 20, 2015 on ABC 7’s  Chef Judi) Toppings 2 cups Duck Confit 1 cup Roasted Grapes 1 cup Marinated Goat Cheese ½ cup Toasted Almonds 1cup Chopped Raw Kale 1 Grilled Flatbread Directions Lightly brush grilled flatbread with olive oil. Evenly spread toppings over grilled flatbread and bake at 300º for […]

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Asparagus Velouté Cappuccino with Truffle Froth

serves eight Asparagus Velouté Cappuccino 3 cups chicken stock 2 Tbsp white roux 3½ cups blanched asparagus pieces salt and pepper to taste Heat the chicken stock in a small saucepan on medium-high heat. Bring to a boil, then reduce to a simmer. Whisk in the roux to thicken. Once thickened, cook the sauce, or […]

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Duck and Mango Spring Rolls

serves four ½ package rice noodles ¼ cup julienned cucumber skins 2 Tbsp blanched, julienned carrots 2 Tbsp julienned red pepper ¼ cup julienned napa cabbage 1 cup cooked, shredded duck leg or thigh meat 8 spring roll wrappers 1 whisked egg yolk vegetable oil for deep frying Sweet Thai Chili Sauce Cook and cool […]

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Tuscan Braised Chicken by Chef Paul Mattison

Recipe for Chef Paul Mattison’s Tuscan Braised Chicken Serves 4 From the Kids N’ Chefs event on 30 October, 2014 at Phillippi School Elementary Cafeteria where Chef Paul Mattison and other local celebrity chefs created an evening of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds […]

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Grilled Peach Salad

serves four 2 large, not overly ripe peaches 3 Tbsp olive oil 2 tsp sugar 10-ounce bag of arugula 8 thin slices of prosciutto 1 cup crumbled goat cheese Honey Thyme Vinaigrette salt and pepper to taste Cut each peach into 6 wedges. Combine the olive oil, sugar, salt and pepper in a small bowl […]

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Roasted Pear and Croissant Bread Pudding

serves twelve 7 eggs 1½ cups sugar ¼ cup honey 2 cups heavy cream 3 pears 8 croissants ¾ cup shredded coconut Preheat oven to 325ºF. In a large mixing bowl, blend the eggs, sugar, honey and heavy cream with an immersion blender. Peel and dice the pears into ½ inch cubes. Cut or tear […]

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Hazelnut Pot de Crème

serves eight 60 chocolate wafers 1 stick butter ½ pound hazelnuts 5 cups heavy cream 1 cup sugar 8 large egg yolks 2 large eggs 4 Tbsp Frangelico Pulse the wafers in a food processor into fine crumbs. Melt then cool the butter. Add to the crumbs, mix well and press into 4 small tart […]