Hot Holiday Guide Program Information

SERVING:

Table 31 Pasta Fagioli - Chris Scarduzio

Servings 2 to 4 people

Ingredients

Preparation
Heat 4 tablespoons oil in heavy large skillet over medium heat. Add bacon, ham, celery, onion and garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil, bay leaves and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans, chicken stock and ham hock and simmer slowly about 1 hour. Season with salt and pepper. Place pasta in bowl and toss with 1-tablespoon good extra virgin olive oil. Pour broth over and toss thoroughly. Serve, passing Parmesan separately.

Chef Alison Barshak's Truffled Smoked Salmon Tartare on Potato Pancakes

Alison Two
424 S. Bethlehem Pike, Ft. Washington
www.alisontwo.com

Servings: 4
(Makes approximately 20 mini potato pancakes)

Ingredients:

1 small White onion
1 lb. Idaho potatoes
1 Egg, lightly beaten
3-4 Tbsp All purpose Flour
1 Tbsp Kosher salt
1/4 tsp Fresh ground black pepper
2 Tbsp Fresh chives, finely sliced
2 Tbsp Vegetable oil to fry in (per batch)

Ingredients for Accompaniment:

12 oz. Smoked Salmon or high grade tuna, small dice
1 Tbsp Shallots, peeled and minced
1 Tbsp. Chives, minced
2 Tbsp. Extra Virgin Olive Oil
1 tsp. Black Truffle Oil
Salt & Pepper, to taste

Optional Ingredients

4 Tbsp. Crème Fraîche
1 bunch Chives, cut matchstick-size, as garnish
1 bunch Chervil, fresh – use sprigs, as garnish
drizzle Herb Oil

Procedure:

Finely dice the onion. Sauté in a little oil until soft. Set aside to cool.

Wash & grate the potatoes into a bowl. Note: leave the skin on and use the large holes on the grater.

When onions cool, add them to the grated potatoes. Place the mixture in the bowl of a food processor with the metal blade attachment. Pulse the mixture until it turns into a rough paste. Put mixture into a bowl.

Add the egg. Sprinkle in 3 Tbsp. of the flour and mix together. Add the salt, pepper & chives. Let the mixture rest for 5 minutes.

Heat a sauté pan to medium high heat. Add oil. Test one pancake for taste & texture. Drop the mixture by the level tablespoon full into the pan. Flip the pancake when brown to cook the other side. Remove from the pan & drain on paper towels. Taste, adjust the salt & flour if necessary. Continue to cook the pancakes until all the mixture is finished. Discard the oil after each batch.

Mix all ingredients for accompaniment. Put 3 oz. on each plate with potato pancakes. If using salmon tartare, put dollop of crème fraîche atop tartare. (Do not use crème fraîche with tuna). Drizzle with herb oil. Garnish with chive sprigs and fresh chervil.

Eat immediately or set aside & reheat in a hot oven. Do not microwave.

Notes:

These mini versions of potato pancakes are great for a little snack, first course or passed hors d'oeuvre.
Do not make tuna tartare more than 3 hours in advance.
Crème fraîche can be purchased pre-made or sour cream can be substituted.
During other times of year, a quick substitute for potato pancakes is stacked potato chips.

RELISH - Bananas Foster Bread Pudding
Ben Bynum, Jr.

Ingredients

1 loaf raisin challah bread (crust, trimmed & diced)
1 quart Heavy Cream
5 Eggs
4 table spoon Vanilla Extract
1-1/2 cup Sugar

MIX TOGETHER

1 pound (sliced)
1 cup Butter
1cup Sugar
1/2 cup Banana Rum
2 tablespoons Banana Extract

Method:

***Mix together cream, eggs, vanilla, and sugar. Pour mixture over bread. Sauté bananas, butter and sugar. Flambé with banana liqueur. Add bananas to bread mixture. Mix well into an oven safe cooking dish. Let stand for 15 minutes. Bake in a 325 degree oven for 1 hour 15 minutes.

Rum Sauce:
1/2 cup Butter
1/2 cup Brown sugar
3/4 cup Heavy Cream
2 tablespoons Dark Rum

Method:
Bring butter, brown sugar and heavy cream to a simmer. Remove from the heat. Add dark rum. Serve warm.