“Monterey Bay Scallops"
You can substitute Shrimp, Chicken or Pork Medallions for the Scallops
Photo (C) Chef Amber DiGiovanni 2012
To make Monterey Bay Scallops, we will need: 2 cups of chicken stock, 2 tablespoons of Argo Corn Starch, 12 U-10 scallops, citrus grill seasoning [Tone’s Citrus Grill Seasoning], 2 tablespoons of extra virgin olive oil, ½ cup of finely chopped sweet onion, ½ cup of fresh, finely chopped mushrooms, and 2 ounces of white wine.
In a measuring cup, mix 2 cups of chicken stock and 2 tablespoons of Argo Corn Starch. Stir it well and set aside for now.
Next, dust 12 U-10 scallops liberally with citrus grill seasoning [Tone’s Citrus Grill Seasoning]. In a skillet, heat 2 tablespoons of extra virgin olive oil in a skillet over medium low heat, then add in the scallops. Sauté them for 5 minutes on each side, then place them on a serving plate.
Increase the heat to medium-high, then add ½ cup of finely chopped sweet onion and ½ cup of fresh, finely chopped mushrooms to the skillet. Sauté and turn them frequently for 2-3 minutes.
Now add 2 ounces of white wine and the chicken stock/corn starch mixture we made earlier to the skillet. Stir this frequently until the mixture thickens, then spoon it over the scallops.
"Dill Carrots"
For the Dill Carrots recipe – you’ll need 2 tablespoons of butter, 2 cups of peeled and sliced carrots, 2 tablespoons of white wine, and ½ teaspoon of dill weed [Tone’s Dill Weed].
In a skillet, melt 2 tablespoons of butter over medium heat. Then add 2 cups of carrots and sauté them, stirring frequently for about 5 minutes, or until the desire degree of doneness is reached. Add in 2 tablespoons of white wine and ½ teaspoon of dill weed [Tone’s Dill Weed] and continue cooking until the liquid is absorbed.
"Garlic Pepper Rice"
You’ll need 2 cups of water, 2 teaspoons of chicken base 1 cup of rice, and 1 teaspoon of garlic pepper seasoning [Tone’s Garlic Pepper].
In a saucepan, bring 2 cups of water and 2 teaspoons of chicken base to a boil. Add 1 cup of rice and 1 teaspoon of garlic pepper seasoning [Tone’s Garlic Pepper] and reduce the heat to low. Cover the saucepan and let the mixture simmer for 20 minutes. Don’t remove the cover, then turn off the heat and allow the rice to sit for 10 minutes before serving.
"Garlic Pepper Potato Latkas"
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoons salt
1 teaspoon Tones Garlic Pepper Seasoning
Olive Oil for frying
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. You can use frozen potato shreds if you like.
In a medium bowl stir the potatoes, onion, eggs, flour, Garlic Pepper and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Thin and crispy is the goal. Let drain on paper towels.
Espresso Cake with Cocoa
Whipped Cream and Raspberry Sauce
Photo (C) Chef Amber DiGiovanni 2012
1 1/2 cups granulated sugar
1 1/3 cups all-purpose flour
2/3 cup Dutch Process cocoa powder
1/2 teaspoon espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 Large eggs, at room temperature
3/4 cup milk (room temperature)
6 Tablespoons melted Butter
2 teaspoons Tones pure vanilla extract
3/4 cup very hot water
1/2 Cup Raspberry preserves, seedless. Add 2 Tablespoons Orange Liqueur
1 Cup Heavy Whipping Cream, whip until stiff peaks form adding 1 teaspoon Tones Pure Vanilla Extract an, 3 Tablespoons Powdered Sugar and 2 Tablespoons Cocoa.
Fresh Raspberries
Preheat the oven to 350 degrees. Prepare a baking sheet with baking spray and line with parchment paper if you have it.
In the bowl of a combine the sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt at medium speed until blended. In a separate bowl, whisk together the eggs, milk, butter and vanilla. With the mixer on medium speed, gradually add the egg mixture to the flour mixture, about 5 minutes. Reduce the speed to low and pour in the hot water; mix until blended. Scrape down the sides of the bowl with a rubber spatula and blend again. Pour the batter into the prepared pan and bake until a toothpick comes out of the center clean, about 20-25 minutes. Transfer pan to a wire rack to cool completely.
When cool, cut into cake pieces with a heart shaped cookie cutter. Spoon a "mirror" of Raspberry Sauce onto a dessert plate. Gently place 1 heart layer onto the sauce. Top the heart with Cocoa Whipped Cream and add a second layer of cake. Top with a garnish of more whipped cream and fresh raspberries. Enjoy!!
"· "Easy Viennese Chocolate Raspberry Torte"
This is a scrumptious combination of rich chocolate and sweet raspberry, and is complemented by whipped cream. It looks and tastes elegant, but has a prep time of only 15 minutes! This recipe features Tone’s Vanilla Extract, which is essential for adding a rich, subtle flavor. Just ½ teaspoon really enhances the taste of our torte!
· Here are the ingredients you’ll need for this recipe:
1-1/2 cups of semi-sweet chocolate chips, ¼ cup of butter, 3 eggs, 1 cup of milk, ½ cup of Karo Light Corn Syrup, 2 tablespoons of Argo Corn Starch, ½ teaspoon of Tone’s Vanilla Extract, ½ cup of raspberry jam, 1 cup of sweetened and whipped heavy cream, and fresh raspberries.
· We’ll begin by preheating the oven to 350 degrees.
· In a microwave-safe container, combine 1-1/2 cups of semi-sweet chocolate chips and ¼ cup of butter. Microwave on HIGH (100%) for 70 seconds, then stir until the mixture is melted and smooth. Microwave it for 15 to 30 seconds longer, if necessary. Then set aside to let it cool slightly.
· In a blender or food processor, combine the chocolate mixture, 3 eggs, 1 cup of milk, ½ cup of Karo Light Corn Syrup, 2 tablespoons of Argo Corn Starch, and ½ teaspoon of Tone’s Vanilla Extract. Blend the ingredients for 1 minute.
· Now we’ll place the mixture into a greased 9-inch pie plate. Bake the torte for 35 minutes, or until it’s puffed and set. Let it cool on a wire rack for 1 hour. The center will fall and form a well.
· When the torte is cooled, we’ll spread the center with ½ cup of raspberry jam and chill it for at least an hour. Before serving, pipe or swirl 1 cup of heavy, sweetened whipped cream around the edges.
· See, wasn’t that easy? Your loved ones will really appreciate this sweet dessert – and no going out to an expensive restaurant is necessary! Hope everyone has a fantastic Valentine’s Day – join me next week for some more recipes that will help us get through the cold winter days ahead!
