Stuffed Artichoke side dish

 So you're having friends over for a dinner party. Everyone is expecting your usual dishes... pasta, chicken, green beans, rice... sound familiar? Well go ahead and make your usual meal, but how about sprucing it up a little?

What you'll need:
- 1 artichoke per person (the whole choke!)
- Panko bread crumbs (or any PLAIN bread crumb- NO SEASONED CRUMB PACKETS! That's cheating :-P)
- 4 whole lemons
- Fresh thyme
- Fresh flat leaf parsley
- Gorgonzola cheese (about 2oz per choke)
- S&P
- 1tbs heavy cream
- 1-2 cloves minced garlic
- Olive oil

What to do:

In a very large pot, fill 3/4 with water and salt. While water is boiling, trim the chokes. Cut off stem as close to base as possible, so choke can stand level on a plate; trim any pointy leaves left on choke with kitchen utility scissors. . Cut approximately 1 inch off the top, so the heart of the choke is exposed. Cut lemons in half. Add chokes to boiling water, squeeze lemon into water and add leftover lemon rinds to water. Allow to boil approximately 25 minutes, or until softened (I suggest between 25-30 minutes).

Preheat oven to 400 degrees.

In the meantime, add Gorgonzola cheese, cream, 1tbs finely chopped thyme, garlic, a pinch of Kosher salt and black pepper. Mix together in a kitchen bowl and place in fridge until you're ready for the next step! In a separate bowl, gently mix 1/4c panko with 1tbs roughly chopped parsley, a pinch of finely chopped thyme, and a small pinch of both salt and pepper. For an extra kick, try adding just a little chili pepper to the bread crumbs.

Once chokes are done, remove from water and allow to cool. I suggest turning them upside down to make sure all the water gets out. Once these are cooled off, take a small spoon and remove the inner choke heart (usually a pinkish area). Don't remove too much, though! Fill empty cavity with cheese mixture, generously sprinkle with panko, lightly drizzle with OO, place on a sheet tray and place in a 400 degree oven for 25 minutes. Remove from oven after 25 minutes, or when panko is nice and golden.

That's it! It's a gorgeous little side dish, and something that will certainly impress your friends. For those who want something a little more substantial out of this side dish, keep the choke hearts you removed, roughly chop, and add to the cheese mixture with a couple teaspoons of breadcrumb.

Chef William's favorite rice pilaf

Those who know me are aware that the accompanying starch for my signature dish is lemon-scented rice pilaf. It's light, aromatic and refreshing. Recently I caved in and added chopped thyme... BIG WINNER! So here is my recipe for my rice pilaf.

What you'll need:

- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P

Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.

In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)

Chef William's bread pudding recipe

At the request of a good friend, I scoured the internet and tested a few recipes. After what seemed like an endless night of eating nothing but bread pudding, I have come up with what I think to be a simple, easy, and delicious recipe for bread pudding.

You will need the following:

For the bread pudding:

- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.

For the sauce:

- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt

In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.

Delicious, homemade Chef William's "bruschetta"

What you will need:

1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil

Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).

Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.

Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!

My first blog

Greetings friends!

Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.

My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.

What you will need are the following:

- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)


1.) Heat oven to 375 degrees Fahrenheit

2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.

3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.

4.) Add chicken breast to pan once hot and saute until golden brown on both sides.

5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.

6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)

7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)

8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper

9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.

This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)

Bon appetit!