Taste Of Today

2 Tbsp. of butter 1 cup of onions – diced 1/2 cup of celery – diced 1 1/2 cup of parsnips – peeled and diced to 1/2 inch 1/2 cup of apple – peeled, cored and diced to 1/2 inch 3 cups of chicken or vegetable broth To taste salt and black pepper In soup pot over medium high heat,…

Chef Jamie Roraback makes parsnip and apple soup.

4 slices of white bread 2 eggs 1/3 cup of milk or heavy cream or a mix Pinch of ground cinnamon 1/8 tsp. of pure vanilla extract 1 cup of cornflake cereal – crushed up into coarse breadcrumbs As needed Connecticut maple syrup As needed butter or oil Preheat a griddle to 350F. Whisk together the eggs, milk and or…

2-3 tablespoons of extra virgin olive oil 1 cup of small, diced onions 2-3 cloves of chopped garlic 1/4-1/2 teaspoon of chili pepper flakes 1 teaspoon of kosher salt 1 head of baby boc choy, chopped small (an 8 ounce bag of spinach is a good substitute) 1/2 cup of white wine juice of half a lemon 1 pound of…

Chef Jamie Roraback makes chicken thighs with a maple-mustard glaze.

4 chicken thighs – boneless, skinless, butterflied or pounded to even thickness 1/2 cup of all purpose flour – seasoned with salt and pepper 3 tablespoons of vegetable oil 3 tablespoons of finely cut onions or shallots 1/4 cup of chicken broth 1/4 cup of pure maple syrup 2 tablespoons of dijon mustard To taste kosher salt, black pepper ...

1 tablespoon of oil 1 cup of chopped onion 1 teaspoon of salt 1/2 cup sherry or dry white wine 2 28-ounce cans of tomatoes 1/2 cup of cream 1 tablespoon of kosher salt 1/2 teaspoon of black pepper Heat a 4-quart pot on medium heat. Add the oil and sweat the onions on low heat until translucent. (It should…

Chef Jamie Roraback makes Bittersweet Chocolate Crème Brûlée.

7 tablespoons unsalted butter – (1 stick minus 1 tablespoon) 3 ½ ounces bittersweet chocolate – chopped ¼ cup water 3 ½ tablespoons granulated sugar 2 large eggs Preheat the oven to 275°F. Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk sm...

Chef Jamie Roraback makes Tortelloni Pasta in a tomato vodka cream

1 package freeze-dried, tortellini 1 tablespoon oil ½ cup diced onion 1 tablespoon minced garlic ¼ cup red wine 1 – 14.5 ounce can diced tomatoes ¾ cup cream ½ cup grated Parmesan cheese 6-8 fresh basil leaves chopped 2 tablespoons premium vodka Cook the tortellini as stated on the package then drain and set aside. In a medium sized…

2 cups of Japanese sushi rice- short grain rice 2 Tbsp. of vegetable oil 1/2 cup of finely chopped onion 1 tsp. of Chinese five spice- optional 1 Lb. of ground pork- preferably ground from the butt, but not too lean 1 egg 1/4 cup of cornstarch, sifted 3 Tbsp. of soy sauce 1/2 cup of finely grated carrots To…

Chef Jamie Roraback makes Chinese pork and rice meatballs.