3 Resort Chefs Take Home Cooking To The Top

These 3 Resort Chefs Make 3 Spectacular Dishes

Vegetable Strudle

Chef de Cuisine Carl Schroeder, Arterra at the Marriott Del Mar, San Diego, California

• INGREDIENTS

1 shallot, minced

2 garlic cloves, minced

1 tsp. extra-virgin olive oil

3 cups spinach

3 red bell peppers, roasted* and diced (can substitute bottled red peppers)

1/3 cup goat cheese

1/4 cup sliced Kalamata or nicoise olives

1/4 sheet puff pastry, defrosted and rolled 1/8-inch thin

salt and freshly ground black pepper to taste

1 egg for egg wash (raw yolk and/or white, mixed with small amount of water or milk)

PREPARATION

Preheat oven to 350℉. Over medium heat, sauté shallot and garlic in olive oil for 5 minutes. Add spinach and cook until wilted. Allow the spinach to cool, and squeeze all the liquid out. Roast* and dice the bell peppers, allow to cool, then squeeze all the liquid out. Mix vegetables, goat cheese, and olives, and season with salt and pepper. Spread mixture over edge of puff pastry (the closest to you); fold over and seal with egg wash. Place on greased baking sheet with the seam side down, brush with egg wash, and bake at 350℉ for 15 minutes or until golden brown. Let cool for 5 minutes.

* There are several ways to roast the pepper: over a grill, under a broiler, or holding it with tongs over a gas-range flame. When the skin has blackened, plunge it into cold water, or place in a brown paper bag for 5 minutes; then you can easily remove the skin. Remove core and seeds before using in recipe.

AMISH APPLE-CHEDDAR COBBLER

Pastry Chef Marian Getz, Wolfgang Puck Cafe, Orlando

• INGREDIENTS

4 cups peeled and sliced Granny Smith apples

3/4 cup sugar

1 tbs. tapioca

1 tbs. butter

pinch of Kosher salt

juice from 1/2 an lemon

For Topping

1 cup whole wheat pastry flour, sifted

3 tbs. sugar, plus additional to sprinkle on top

1 1/2 tsp. baking powder

1/4 tsp. Kosher salt

1/2 tsp. cinnamon

1/4 cup cold butter, diced

3 oz. sharp cheddar cheese, cut into small cubes

1 large egg, beaten

1/4 cup farm-fresh cream

additional cream or ice cream to serve on the side, if desired

PREPARATION

Preheat oven to 400℉. Combine all ingredients in a saucepan; bring to a boil over medium heat, stirring often. Mixture will thicken and turn translucent. Transfer mixture to an 8-inch casserole or baking pan, and set aside.

For Topping

In a bowl, combine flour, sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse meal. Add cheese, egg, and cream. Stir until a batter forms; do not overmix. Drop by spoonfuls onto apple mixture. Sprinkle with a little additional sugar, and bake in 400℉ oven for 20 minutes, or until golden brown and bubbly. Serve piping hot. Good served with additional cream or ice cream.

WILD MUSHROOM RISOTTO

Executive Chef Cal Stamenov, Bernardus Lodge & Quail Lodge, Carmel Valley, California

• INGREDIENTS

2 tbs. olive oil

1/2 medium-size onion, finely diced

1 cup carnaroli or arborio rice

1 cup white wine

4 cups hot vegetable stock

1/4 cup Parmesan cheese

1/4 lb. unsalted butter, optional

salt and pepper to taste

For mushrooms

1 tsp. olive oil

2 cups porcini and/or chanterelle mushrooms, sliced

2 garlic cloves, chopped

PREPARATION

Heat oil in a thick-bottomed saucepan over medium heat. Add onion, and cook until translucent. Using a wooden spoon, add rice and stir slowly. Increase the heat, and add the wine. Stir over rapid simmer for 2 minutes. Keep stirring to maintain even cooking of the rice. Add stock a little at a time. Keeping a soupy consistency, cook “al dente.” The whole process should take about 15 – 18 minutes if you use carnorali rice; 3 – 5 minutes less for arborio. Remove from heat; add cheese, and butter if desired. Stir in briskly to emulsify, and adjust seasoning. Saute; mushrooms and garlic in olive oil. Top risotto with mushroom mixture, and serve in a warm bowl.