Wild Mushroom Pesto Penne

Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. 642-524 This pie combines cremini, portobello and strawMore »

Sausage Stuffed Ravioli with Chipotle Basil Cream Sauce

Yield: 4 servings 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 bail leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, medium sized dice 2/3 cup crimini mushrooms, sliced Sausage tortellini Salt & pepper to taste Warm panMore »

Sandwiches To Jumpstart Lunch Sales

What makes a great sandwich? Ask 10 people and you’ll likely get 20 answers. In my hometown of Chicago, it’s all about the Italian beef sandwich. In Philadelphia, it’s about a Philly Cheesesteak sandwich. In Texas, it could well be a barbecue sandwich. In New Orleans, it’s all about the famous muffaletta. In New England,More »

Minestrone

4 ounces salt pork, chopped 4 ounces olive oil 2 pounds chopped onion 1 pound chopped celery 1 pound chopped carrots 1 pound chopped green bell pepper 1 pound cabbage, cut chiffonade 6 clove garlic, minced 2 pounds fresh plum tomatoes, chopped 2 gallons chicken stock 8 ounces cooked chickpeas 12 ounces cooked black eyeMore »

Chicken Scampi

Sea salt and fresh ground pepper 8 ounces chicken, cut into strips 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 ounces sun-dried tomatoes, diced 2 ounces broccoli 2 lemon wedges 2 ounces white wine (Chablis works well) 10 ounces penne, cooked al dente 2 tablespoons unsalted butter 1 ounce pecorino Romano cheeseMore »