Chef Mike Geary of the American House Hotel prepared Fresh Mozarella and Bruscetta, Italian Encrusted Halibut with Bell Pepper Salad and Peach Tarte with Creamy Orange Risotto and Cranberries on 69 News at Sunrise on Friday, June 8.
Fresh Mozzarella 2 lb. mozzarella curd 1 cup kosher salt 1 gallon water Crumble curd in large bowl. Bring water and salt to 160-180 degrees and pour over curd just enough to cover. Keep rest of water at the 160-180 degrees. Mix with hands until crumbly. Strain water in about 3-5 minutes. Put curd back in bowl and repeat process. May take two more mixings to come together and get smooth and elastic. Make pocket in bottom and let water in. Wrap in clear wrap and let hang in cool area for 2 hours. Refrigerate. Yellow Pepper Salad 6 slices pancetta- fried and rendered 4 yellow peppers- julienned 8 radishes/ washed and sliced 1 celery stalk- sliced 3 plum tomatoes- sliced 6 Tbs. thyme Salt and pepper 1/2 oz. pistachios 1/2 head raddicho- shredded 2 Tbs. apple cider vinegar 1/2 Tbs. sugar Toss together all ingredients Italian Cod 2 Tbs. clarified butter 1 cup whole wheat bread crumbs 1/4 cup parmesan 1/4 cup chopped walnuts 2 lemons- zested and juiced 2 sprigs rosemary 2 Tbs. parsley Mix all ingredients and place on top of: 4 cod fliets (6 oz. each) Bake at 375 for 10-12 minutes. Sprinkle with: 1 clove garlic- crushed 3 Tbs. walnut oil Pinch of red chilies Serve with mixed greens and garnish with sprouts. Creamy Risotto and Peach Tarte 2 1/2 cups milk 1/4 cup sugar 4 Tbs. butter 1 cup Arborio 1/3 cup cranberries in Grand Marnier Zest of 1 orange Heat sugar and milk in sauce pan until it bubbles. Turn off heat. In heavy 2 qt. saucepan heat 1/2 of the butter until melted, stir in the risotto and cook 1 minute. Gradually add milk 1/2 cup at a time, stirring well. When completely absorbed repeat process until all the milk is all used. Cook for 25 minutes, turn off heat and stir in remaining butter, cranberries and zest. |
