Here’s a favorite from Chef Enrico at OrganiKa in Greenwich Village in New York City. We visited Chef Enrico and featured OrganiKa in our May Live Fit Magazine Show. Here’s a traditional pasta he shared with us. It’s so simple that you can choose your ingredient portions. Enjoy!
Chef Bernard prepares a tasty Risotto. As he says, “Yummmmy!”
Serves 4 family style
2 ½ cups chicken stock
1/4 cup unsalted butter
1/2 cup minced shallots
We already love Chef Bernard but this just sealed the deal. You will melt hearts with this fabulous dessert.
Callebaut Chocolate Soufflé
Mandarine Napoleon Crème Anglaise
Serves 8
Crème Anglaise
3/4 cup granulated sugar
6 extra large egg yolks
2 cups whole milk
2 cups heavy cream
1 vanilla bean, split
1/4 cup Mandarine Napoleon liqueur
Javanese Beef Satay
Chile Peanut Dipping Sauce
Serves 6
Marinade
1 tablespoon grapeseed oil
1 teaspoon grated ginger
1 teaspoon crushed garlic
2 teaspoons brown sugar
1 Thai chili, seeds removed, sliced
1/2 teaspoon shrimp paste
1 lime, zested, juiced
1/2 cup coconut milk
1 pound trimmed center-cut filet mignon
6 bamboo skewers (soaked in water for 3 hours)
Add 1 tablespoon grapeseed oil to skillet over medium heat. Add ginger, garlic, brown sugar, chili, shrimp paste and lime juice. Cook 1 minute, stirring constantly. Whisk in coconut milk. Bring to simmer. Remove from heat. Refrigerate until chilled. Cut filet mignon into 6 equally sized cubes. Add to marinade. Toss to coat. Cover. Refrigerate 3 hours.
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