| 220 S. Ocean Blvd.
Manalapan, Fl 33462
561.238.0360
Across from the
Ritz Carlton on A1A |
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holiday recipes
Pan Roasted Harvest Root Vegetables
Provided by Chef Steve Petusevsky
Serves 8-10
This recipe allows the sweet and delicate flavor of each root
vegetable to shine through. Blanching the vegetables first in
boiling water encourages natural vegetable sugar to caramelize
over the surface and blend in with the subtle taste of thyme and
lemon. As an option, try adding 2 pints of Brussels sprouts to
the recipe.
3 cups red bliss potatoes, cut into small wedges (
skin on )
2 cups carrots, peeled, cut into 1 inch thick slices
1-1/2 cups parsnips, peeled, cut into 1 inch thick slices
1-1/2 cups turnips, peeled, cut into small wedges
2 cups Spanish onion, peeled, cut into small wedges |
1/3 cup extra virgin olive oil
1/8 cup minced fresh thyme (2 teaspoons dried)
5 cloves minced garlic
2 teaspoons fresh lemon peel (1 teaspoon dried lemon peel)
juice of 1 lemon
salt and freshly ground pepper to taste |
Garnish; 1 cup chopped fresh parsley
- Preheat oven to 375 degrees F.
- Bring a large pot of water (10 qt.) to the boil. Add
the vegetables and simmer gently for 2 minutes. Drain
and place in a large mixing bowl
- In a small mixing bowl combine oil, thyme, garlic,
lemon peel and lemon juice. Mix the oil and spices into
the reserved vegetables. Spread the vegetables out evenly
on a baking pan, careful not to crowd them. Season with
salt and pepper.
- Bake uncovered, stirring occasionally for 45 minutes
until golden brown and tender. Sprinkle some water over
the vegetables if they begin to stick to the pan
- Garnish with the chopped parsley and serve.
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Field Greens, Candied Apples, Roasted Walnuts & Apple Chardonnay
Vinaigrette
Provided by Chef Steve Petusevsky
Serves 8-10
Beautiful and seasonal, this salad is a wonderful way to begin
your holiday meal. For the best flavor, serve the apples and walnuts
warm over a bed of cool field greens. Try tart, firm apples such
as Fuji or Gala varieties.
3 ea. 4 ounce bags of field greens
2 tablespoons olive or canola oil
3 Apples, peeled, halved, cored and sliced 1/2 inch thick
1 tablespoon sugar |
1 cup Walnuts, broken
1 cup Blue cheese or Gorgonzola cheese, crumbled |
Garnish; 1 cup chopped fresh parsley
- Reserve field greens in a large mixing bowl and set
aside.
- Preheat the oven to 350 degrees F.
- Heat oil in a large non stick sauté pan over
medium heat. Add the apples and sprinkle the sugar over
them. Continue to sauté over medium heat stirring
often for 2-3 minutes until the sugar lightly caramelizes
around the apples and they turn a light brown color. Remove
the pan from the stove and set aside
- Place the walnuts on a baking pan in the center of
the oven and bake for 6-8 minutes until lightly browned.
Remove from the oven and set aside.
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Apple - Chardonnay Vinaigrette
Provided by Chef Steve Petusevsky
This vinaigrette is loaded with sweet, tart fruit flavor
that pairs well with crunchy walnuts and pungent blue cheese.
It can be made earlier in the day and combined with the salad
before serving .
2 cups apple juice or cider
1/4 cup apple cider vinegar
1/4 cup hazelnut or walnut oil |
1/4 cup Chardonnay wine
1 small bunch chives, minced (3/4 ounce package )
Salt and pepper to taste |
Garnish; 1 cup chopped fresh parsley
- Bring the apple juice to a boil in a medium saucepan.
Lower heat and simmer for 10 minutes until the juice is
reduced by one half and appears slightly syrupy.
- Cool and pour into a small mixing bowl. Add the vinegar,
oil and chives and stir with a wire whisk until well combined.
- Season with salt and pepper
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Assemble the salad
Toss some of the dressing in with the field greens until moistened,
reserving some for drizzling. Place on a large platter or in a
bowl, top with the candied apples, toasted walnuts and crumbles
cheese. Drizzle additional vinaigrette over the top and serve
immediately.
Chef Steve Petusevsky is a syndicated columnist for
the Sun-Sentinel and can be seen cooking every other week
on NBC6. Steve owns and operates, Chef Steve's in Weston
and is a food partner with Village Marketplace. Subscribe
to our newsletter for more recipes from Chef Steve. |
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