Posted by Chef Thomas Minchella in Salad
on Apr 29th, 2013 | 0 comments
Cracked Mustard Vinaigrette
1/3 cup white vinegar
1 cup Extra Virgin Olive Oil
1 1/2 tablespoons cracked mustard
1 large shallot, diced
Kosher salt and freshly ground black pepper
Place all ingredients in a medium mixing bowl and incorporate all ingredients using a whip, set aside.
1 Asian pear
1/2 cup Gorgonzola, broken into small pieces
1/2 cup toasted chopped Cashews
2 heads red organic bibb lettuce
Remove core and outer leaves of the lettuce and discard. Wash the remaining lettuce in cold water and drain, then pull part the leaves with your hands, set aside.
Posted by Chef Thomas Minchella in Appetizer
on Feb 3rd, 2010 | 0 comments
I always love to go to Veni Vidi Vici’s with my wife to enjoy chef Jamie Adams potato gnocchi with speck and Gorgonzola cream sauce. The gnocchi are always lite and the sauce has a perfect amount of Gorgonzola.
I just had to try to recreate this dish and sometimes I even add a little Maine lobster or shrimp. When making this dish try to eat as soon as possible, the gnocchi does not hold well over night. I use a russet or bake potatoes. I have used Yukon gold potatoes, but I think they hold to much moisture and become heavy. Don’t reduce the cream too much or the sauce will be...