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Cook Along with Angie & Chef Tessa: Risotto with Fresh Mushrooms

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Risotto with Fresh Mushroom

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 clove garlic
  • 1 Shallot chopped
  • 6oz mixed mushrooms
  • 2 cups Arborio rice
  • 2L Chicken stock
  • 1/2 L White wine
  • 4oz Butter
  • 2oz Parmesan cheese
  • 1 tsp Parsley
  • Salt & pepper

Instructions:

  • In a large sauté pot sauté mushrooms, shallots and garlic. Add the rice and white wine. Allow to simmer.
  • Slowly, ladle by ladle add the chicken stock (stirring constantly). Cook until rice is al dente about 20 minutes. Stir in the butter and cheese. Stir well.
  • Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.

Yields to: 2 servings

Cook Along with Angie & Chef Tessa: Truffle Mushroom Flatbread

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Truffle Mushroom Flatbread

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 10”x 6” piece of Puff Pastry, baked
  • 1 cup Oyster Mushrooms, quartered
  • 1 cup Button Mushrooms, quartered
  • 1/4 cup Caramelize Onions
  • 1/2 cup Creamy Feta
  • 2 tbsp 35% Cream
  • 1 tbsp Lemon Juice
  • Truffle Honey, for garnish
  • Arugula, for garnish
  • Olive Oil
  • Kosher salt & pepper to taste

Instructions:

  • Turn oven broiler onto high. In a mixing bowl, combine both types of mushrooms and season with salt, pepper and olive oil. Transfer to a baking tray and place under broiler for 2 minutes or until golden. Remove, turn oven down to 325F and cool.
  • Using a food processor, cream the feta, lemon juice and heavy cream together. Season with salt and pepper. Set aside.
  • To assemble the flatbread, spread the whipped feta onto the base of the flatbread. Spread the caramelized onions atop the feta, then spread the mushrooms evenly over top. Drizzle with Truffle Honey. Place flatbread back into oven and bake for 8-10 minutes. Garnish with fresh Arugula and serve.

Yields to: 1 flatbread

Cook Along with Angie & Chef Tessa: Truffled Cherry Tomato Bruschetta

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Truffled Cherry Tomato Bruschetta

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 pint Cherry Tomatoes, halved
  • 2 tbsp Basil, chiffonade
  • 2 cloves garlic, minced
  • 1/2 shallot, small dice
  • 1/4 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • Toasted Bread
  • 1/2 tsp Truffle Oil, for garnish
  • Truffle Salt, for garnish
  • Kosher salt & pepper, to taste

Instructions:

  • In a small mixing bowl, combine the halved cherry tomatoes, minced garlic, diced shallot, olive oil, basil, lemon juice and zest. Season with salt and pepper.
  • Place the bruschetta on top of the toasted bread and garnish with truffle oil and truffle salt as desired.

Yields to: 2 cups

Cook Along with Angie & Chef Tessa: Thai Peanut Ramen

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Thai Peanut Ramen

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 package Ramen Noodles
  • 2 tbsp Peanut Butter
  • 1 tbsp Soy Sauce
  • 1 tsp Oyster Sauce
  • 1 tsp Sambal
  • 1 tsp Sesame Oil
  • 1/2 tsp Honey
  • 1 Green Onion sliced
  • Crushed Peanuts for garnish

Instructions:

  • In a mixing bowl, whisk together the peanut butter, soy sauce, oyster sauce, sambal, sesame oil and honey.
  • In a large pot of boiling water, cook the ramen noodles according to the instructions on the package. Drain and toss together with the peanut sauce. Garnish with chopped peanuts and scallions and serve.

Yields to: 1 serving

Cook Along with Angie & Chef Tessa: Cacio e Pepe Ramen

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Cacio e Pepe Ramen

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 package Ramen Noodles
  • 1 1/4 cup Water
  • 2 tbsp Unsalted Butter
  • 3.4 cup Pecorino, grated
  • 2 tbsp Parmesan, grated

Instructions:

  • In a medium sized saucepot over medium-high heat, bring the water and ramen noodles to a boil, stirring every minute or so with a fork or tongs to loosen the noodles as they cook. Continue cooking until the noodles are soft and about ¼ cup of liquid remains.
  • Turn the heat down to low and add the butter and black pepper and toss together. If the pasta seems dry, add water a tablespoon at a time.
  • Remove from heat and slowly add in the grated pecorino cheese, adding more as it melts. If the pasta is too thick, add more water to the mixture. Season with salt, garnish with grated parmesan and serve.

Yields to: 2 servings

Cook Along with Angie & Chef Tessa: No-Bake Ramen Haystacks

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

No-Bake Ramen Haystacks

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 cup Peanut Butter
  • 6oz Dark Chocolate
  • 2oz Butterscotch Chips
  • 1 pack Instant Ramen

Instructions:

  • Place a bowl over a pot of barely simmering water. Add the peanut butter, chocolate chips and butterscotch chips. Allow to melt while stirring occasionally.
  • While the chocolate is melting, crush the ramen noodles into small clusters.
  • When the chocolate mixture is melted, remove from heat and stir in the ramen clusters. Drop the batter into tablespoon sized dollops onto a prepared baking tray and freeze.

Yields to: 12 portions

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