Enjoy popular recipes from local restaurants!
Claire’s Corner Copia, Villa Lulu, and Katalina’s Bakery have each shared a recipe—exclusively for you—for how to make one of their signature fan-favorites! Make it at home, then try it from the restaurant to see if you are a top chef! — win/win!
Tomato and Cabbage Soup from Claire’s Corner Copia
3 tablespoons extra virgin olive oil
1 tablespoon butter or soybean margarine
1 large leek, white and pale green parts only, washed well and finely chopped
2 large cloves garlic, finely chopped
1 large head green cabbage, coarsely chopped
1/2 head cauliflower, coarsely chopped
1/4 cup finely chopped flat-leaf parsley
Salt and pepper to taste
1 (28-ounce) can Italian whole peeled tomatoes in juice, squeezed with your hands to crush
2 quarts water
1 large bay leaf
2 teaspoons dried sage
1. Heat the oil and butter in a stockpot over medium heat. Add the leek, garlic, cabbage, cauliflower, parsley, salt, and pepper. Cover and cook, stirring occasionally, for 20 minutes, or until the vegetables have softened and released some of their moisture.
2. Add the tomatoes, water, bay leaf, and sage. Cover, raise the heat to high, and bring to a boil. Lower the heat to medium and cook at a medium boil, stirring occasionally, for one hour, or until the soup is reduced by about a third. Taste for seasonings.
Squid Ink Fettuccine from Villa Lulu
5 oz black fettuccine
4 oz salmon
1 oz sun dried tomatoes
3 oz saffron cream
1 oz scallions
Season the salmon and shrimp with salt and pepper. Sear on both sides in a hot sauce pan. Add the sun-dried tomatoes, scallions, and saffron cream. Drop the pasta in boiling water (al dente). Make sure to spin the noodles in the water so it separates. Add noodles to sauce and toss together. Plate all together in a pasta bowl, highlight salmon and shrimp on top of fettuccine. Garnish with scallions.
2 shallots (fine dice)
4 garlic cloves (chopped)
2 cups white wine
4 quarts heavy cream
1 small pinch saffron
Whoopies from Katalina’s Bakery
For the cake:
1. Pre-heat oven to 350.
2. Sift together 3 1/2 cups flour, 1 1/2 cups, unsweetened cocoa powder, 1 tablespoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt; set aside.
3. In a bowl, combine 2 sticks butter (room temperature) and 2 cups sugar; beat until fluffy.
4. Add two eggs and 1 tablespoon vanilla; beat until fluffy.
5. Add 2 cups room temperature buttermilk (this is going to look yucky, you didn’t do anything wrong).
6. Slowly add in the dry ingredients.
7. Using a cookie scooper, scoop onto a cookie sheet lined with parchment paper. Bake for 8-10 minutes.
For Fluff filling:
Mix together 2 sticks butter (room temperature), 1 tablespoon vanilla, 2 cups sifted powdered sugar, and 1 15oz jar of Marshmallow Fluff.