A Step Beyond Shortcake

 

  






Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!


• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey
1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

A Cool Dessert!

   



Here's a little taste of tropics that might warm you up, while chilling your taste buds!  We're talking about Coconut Sorbet, but our old friend Chef Billy from Restaurant Associates is here to make it even better. Chef Billy told Tonia's Kitchen the sorbet is a very healthy treat, but add some honeydew melon with an olive oil drizzle to make it even more of a tasty dessert.  Billy tells Tonia the Extra Virgin Olive Oil gives a spiciness that combines well with the creaminess of the sorbet, as does the fresh flavor of the melon.  It's healthy, it's delicious and it's easy.  What more could you ask for in a dessert!

The No-Egg Stuffing

 

So says Chef Billy from Restaurant Associates. He stopped by Tonia's Kitchen to talk about a little different take on stuffing. This year Billy is making a no-egg, dried fruit stuffing with sourdough, and brioche, chopped apricots, dried cranberries, golden raisins, celery, onions, thyme, sage and chicken stock. He told Tonia you don't need the egg to hold the stuffing together, rather just use less chicken stock, make sure the bread is a little stale, and let the mixture absorb the stock longer. He also adds that using brioche gives the mix a very buttery flavor that really goes well with turkey or any dish! Save the eggs for breakfast!

8 tablespoons (1 stick) unsalted butter

One 1/2 pound of sourdough bread, One 1/2 pound of brioche, slightly stale

3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs

2 tablespoons chopped fresh sage

2 teaspoons fresh thyme leaves

1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped

1 onion, chopped

2 stalks celery with leaves, chopped

Kosher salt and freshly ground black pepper

3 cups low-sodium chicken broth

1/4 cup chopped parsley

1. Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
2. Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
3. Add the toasted bread to the onion mixture and toss until evenly moistened.Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

The Strawberry GOAT

 

Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!

• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey

1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

For 2023, Serve Up a Hawaiian Twist

  

This year for New Year's, why not serve up some Ceviche, with a Hawaiian Twist! Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about Poke' which is a hot new Ceviche trend in some cities.  Essentially, its Ceviche with a Hawaiian flair, consisting of diced fresh salmon or tuna, combined with chopped pineapple, lime juice and sea salt; served cold.  And even though it's a chilled dish, it's south pacific flavor might just warm up your guests on a cold winter's night.

• 2 pounds fresh tuna steaks, cubed
• 1 cup soy sauce
• 3/4 cup chopped green onions
• 2 tablespoons sesame oil

• 1 tablespoon toasted sesame seeds
• 1 tablespoon crushed red pepper (optional)
• 2 tablespoons finely chopped macadamia nuts
• Add all ingredients to list

Directions

Print 

• Prep
  15 m
• Ready In
  2 h 15 m

1. In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
2.