250 ml. whole milk, 150 gr. flour, 2 large eggs, 1 pinch salt, 1 tablespoon sugar, 1 tablespoon vanilla extract, 1 Tbsp. vegetable oil or butter.
Recipe: Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe. Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square while pressing gently. Put the filled crepes in the freezer for about 20 minutes until they are firm but not entirely frozen. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso coffee and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and drizzle the sauce over it. I served the crepe for this photo with cactus pear, star fruit and banana scoops.
1 kg fresh mussels, 3 tbsp. EV olive oil, 1 small yellow onion, chopped, 3 garlic cloves, chopped, 1 1/2 cup tomato passata, 1 cup diced canned tomato, salt and pepper to taste, 1 teaspoon sugar, 1 tbsp. butter
Start by buying a kilo of fresh mussels. Make sure you check both, the harvest date and the best before date of your mussels. What I do after I get home is fill a saucepan with clean cold water, add 1 tablespoon of sea salt to it and let the mussels stay in the water for about 10 minutes. This re-invigorates the mussels and lets them get rid of any impurities within their shells, such as sand, mud, etc. If any mussel is open, tap on it and if it doesn’t close, discard it. If your mussels are fresh all of them should be alive, and closing fast when tapped.
1. Pour the rinced mussels in a colander and let them drain properly while yo are sauteeing the onion and garlic in the olive oil.
2. Add the mussels in the hot frying pan and saute for 4 minutes or until all of the mussels are open. Stir frequently.
3. Add the tomato passata, diced tomatoes, salt and pepper and cook at high temperature for 5 minutes. Add the butter and sugar and cook for a couple of minutes more.
This mussles marinara recipe is very easy and extremely delicious. I find that by not using any herbs and not even white wine for cooking the mussels really reveals the subtle flavours of this amazing seafood.
Cooking tip: Make sure that you start sauteeing the mussels in a very hot heavy frying pan. That’s the only way to seal all the juices and enjoy the flavor that I’m describing. And, as I said above, don’t use any herbs and white wine that may disguise the flavor of the mussels. Enjoy.
Recipe: In a large heavy skillet, heat the olive oil and sauté the chopped onion, garlic and grated carrot for 5 minutes. Add the lean ground beef and broun it. Add the parsley and chili flakes. Remove the skillet from the heat and stir in the egg, fresh basil and Parmesan cheese. Boil the cannelloni shells according to the package instructions. Season the filling and stuff the cannelloni shells. Pour some tomato sauce on the bottom of a baking dish and arrange the cannelloni in it. Pour some more tomato sauce over them. Bake the cannelloni until the filling gets cooked, about 20 minutes. The canneloni can be served as an appetizer or a main course. Cheers.
Despite the notorious name and the story of how this name came about, spaghetti puttanesca is a great Italian pasta dish that is easy to make.
1 lb. package of spaghetti (or linguine), 3 tbsp. EV olive oil, 1/4 cup sliced red onion, 3 garlic cloves, chopped, 5 anchovy fillets, 4 ripe plum tomatoes, 1 sprig of fresh basil, 1 teaspoon sweet paprika, 1 tbsp. capers from a jar, 1/4 cup Kalamata olives, chili flakes to taste, freshly grated Parmesan cheese to taste, salt and pepper to taste.
Recipe: Boil the spaghetti in a large pot of water and a teaspoon of salt until ‘al dente’. Heat the olive oil in a large, heavy pan and saute the onions and garlic for 3 minutes. Add the anchovies, chili flakes, diced tomatoes, paprika, chopped basil and capers. Stir well, then reduce heat to medium and cook for about 5 minutes more. Add the olives, and cook just until heated. Season the putanesca sauce to taste. Strain the boiled spaghetti and toss them in the pan with the sauce. Serve the Spaghetti Puttanesca and sprinkle with some chopped basil and Parmesan cheese. This recipe yields 3 dinner entrees.
4 cups cooked risotto rice, 1 roasted red pepper, chopped, 1/3 cup chopped Kalamata olives, 1 tbsp. “Italian Herbs” mix, 1/2 cup shredded mozzarella, 1/2 teaspoon garlic powder, 1 tbsp. chopped onion, 3 large eggs, 1/2 cup all-purpose flour, 2 tbsp. softened cream cheese, 1 cup each, Italian and panko breadcrumbs, salt and white pepper to taste.
Recipe: Mix all the ingredients, except the eggs, breadcrumbs and flour, in a mixing bowl and season to taste. Use the mixture to make balls the size of a small lime. Beat the eggs lightly in another bowl. Pour the flour and the breadcrumbs in two separate mixing bowls. Bread all arancini balls by dipping them in the following order: flour-egg-breadcrumbs. Deep-fry the arancini until golden and crispy on the outside. I served the Arancini di Riso with roasted red pepper and garlic mayo for dipping. Enjoy.
The arancini are a great choice for a party appetizer and can be passed around on trays as finger-food.
1 pound pizza dough (recipe below), 1 cup pizza sauce (recipe below), 1 cup grated mozzarella, 1/2 cup grated provolone cheese, 1 pinch dry basil, 1 pinch dry oregano, 2 oz. crumbled blue cheese, 1 oz. grated Parmigiano cheese, 1 teaspoon olive oil, 1 teaspoon garlic flavored oil, salt and pepper to taste.
Recipe: Sprinkle some flour and semolina mix on your kitchen counter and stretch the pizza dough to approximately 16 inches in diameter for XL pizza. Grease a pizza pan with the olive oil and place the pizza over it. Brush the pizza with the garlic flavored oil and apply the pizza sauce. Sprinkle the mozzarella and provolone on top and season with the dry herbs, salt and pepper to taste. Cook in a preheated oven at 450 F until the edges and bottom of the pizza are golden, and the cheese is bubbly. If you notice that the top of the pizza is cooking faster than the bottom, remove the pizza pan and cook the pizza directly on the oven rack. Sprinkle the crumbled blue cheese on top 5 minutes before the three cheese pizza is ready, and the Parmigiano cheese right after it comes out of the oven. Cooking tip: Drizzle 1 teaspoon of pesto sauce over the pizza before cutting, if desired. If you don’t have a pizza oven, then it might be better to first half-cook the crust and then apply the toppings anf finish cooking the pizza, otherwise the bottom might still be quite under-done until the top is cooked. Slow proofing: If you would like to proof your pizza dough slowly, such as when you prepare it days in advance to using it, you can make your pizza dough with cold water and keep it in the fridge up to 5 days.
Pizza Dough Recipe:
4 cups all-purpose white flour, 1 portion instant active dry yeast, 2 cups lukewarm water, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons extra virgin olive oil.
Recipe: Pour flour, salt, sugar, yeast and olive oil in a mixing bowl or food processor and knead until you have smooth dough. Cover the pizza dough with plastic wrap in a bowl and leave it in a warm place to proof until it doubles in size. Use as much dough as you need. If there is leftover pizza dough, put it in a zip bag and store it in the refridgerator for up to 4 days. Fresh pizza dough can be frozen before proofing. Cut the dough to individual portions, wrap it in plastic wrap and store it in the freezer until needed. Thaw the frozen pizza dough at room temperature. Once it is thawed, it will start proofing again. Freezing the pizza dough will not affect its quality once thawed.
Pizza Sauce Recipe:
1 can (500) gr. crushed tomato passata, 1 can (4 oz.) tomato paste, 2 garlic cloves, chopped, 1 tablespoon chopped fresh basil, 2 teaspoons sugar, 1 small onion, chopped, 1 tablespoon EV olive oil, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, salt and pepper to taste.
Recipe: Saute the garlic and onion in the olive oil for 5 minutes and add the rest of the ingredients except the basil. Simmer the pizza sauce for about 15-20 minutes. Cover the saucepan with a lid and stir often. Add the chopped basil 5 minutes before the sauce is ready. This pizza sauce recipe yields enough pizza sauce for about 4 medium size pizzas. Cooking tip: With the same ingredients you can prepare a pizza sauce without cooking. Simply blend briskly all the ingredients with a stick blender and let the sauce sit for half hour before using, in order to mix flavors. For the uncooked pizza sauce you can substitute the chopped onion with onion powder. If you chose to make the cooked pizza sauce, let it cool down a little bit before using it so your pizza cooks more evenly.
24 large seashell pasta – conchiglie, 1 cup gourmet mushroom mix, (agaricus, shitake, oyster mushroom) 1/2 package cream cheese, 1 small egg, 2 tablespoons ricotta cheese, 1/2 teaspoon onion powder, 1 cup 18% cream, 1 1/2 tablespoons butter, 2 chopped shallots, 1 garlic clove, chopped, 1 handful fresh baby spinach, salt and pepper to taste.
Recipe: Boil the conchiglie until slightly al-dente, then train and cool them down in a ice bath. Heat the butter and saute briefly the mushrooms. In a mixing bowl, mix the cream cheese, egg, sautéed mushrooms, onion powder, ricotta cheese, and season the filling with salt and pepper. Stuff all seashells with the cream cheese filling. In a large skillet, heat the rest of the butter and saute the chopped shallots and garlic for 3 minutes, then add the cream. Bring to a boil and add the stuffed seashells. Lower the heat to simmer and cover with lid. Simmer for about 10 minutes, or until the stuffing is cooked. Add the spinach to the sauce 5 minutes before the seashell pasta is ready. If the sauce becomes too thick during the cooking, add some water or chicken stock in the skillet. This recipe is for 4 portions. I have added some asparagus to the sauce, but this is optional. Enjoy.
Chirashi is a free-style form of sushi, which consists of sashini on rice, that some people like to call “lazy sushi”.
Chirashi is very easy to make even if you don’t have prior experience. All you need is some fresh tuna and salmon or a combination of smoked salmon, bbq eel, surf clams, octopus, escolar (sometimes called white tuna), and even some vegetables can be used such as asparagus, avocado, alfalfa sprouts, etc.
Ingredients for the rice:
1 cup of calrose rice
1 tablespoon mirin (rice seasoning)
1/2 teaspoon sesame oil (for Korean style rice)
1/2 teaspoon of sugar (optional)
Recipe: Wash the rice and add 1 1/4 cups of water to a rice cooker or a heavy cast-iron saucepan. Cover and bring to a boil (if using a saucepan). Reduce to simmer and cook until all the water is absorbed by the rice. Remove from heat and leave the lid on for about 10 minutes. After 10 minutes stir gently the rice and fan it until the steam is all gone. Add the seasonings and gently fold them into the rice. You rice should be sticky but not pasty. Every single grain of rice have to be intact. Let the rice cool down to room temperature and serve as seen in the photo above. Serve with wasabi and soy sauce. Cheers.
If you are using a rice cooker just follow your equipment’s instructions.
Hi, there. I hope you are enjoying your visit to FinestChef.com. Let me introduce myself. I am a Red Seal chef with two decades of international experience in Europe, the Middle East, the cruise line industry and North America. I have headed the kitchens of several fine dining restaurants, and most recently even owned a sushi restaurant. During the last two decades I have been an Italian Chef, Spanish cuisine Chef, Banquet Chef, Food Truck Chef, Sushi Chef, Cruise Line Chef, Hospital Chef and even a Daycare Chef. Some of my experience as a Chef is reflected in my articles.
All the recipes here are my own, and except for just a few of them, which are my variation of traditional recipes, the rest are 100% my creation. All of them are suitable for both – restaurant and home, and they are all yours to cook. If you find them useful, use them at your home. I wouldn’t have published this web site if I didn’t want you to use them. However, all the contents of FinestChef are copyright and cannot be reprinted or used for commercial purposes without my written permission.
I dare say, that FinestChef is the first recipe website in the net made entirely by a professional Chef, with a unique concept and fine dining recipes. I am actually creating, cooking and photographing my recipes all by myself, and also run this website whenever I have some free time. My goal in the beginning was simply to find motivation to record my recipes, because I have had for years this regret for all the creations that I have had forgotten. However, over the time I was delighted to discover that many people around the world absolutely love my recipes and are often coming back for more. That added a lot more motivation for me to keep going with this project. I hope you enjoy it, and then come back again. Don’t forget to tell your Facebook friends about this website, too. Cheers.
Have a great day.
Chef George Krumov
Original gourmet recipes with food pictures and inspirational cooking ideas for elegant fine dining by a professional chef.