from Emma Minoli's "Taste of Piedmont" Class, 2007

1 cup of pitted black & green olives
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
Splash of lemon juice
Crackers

In the bowl of a food processor, add the olives, sun-dried tomatoes, olive oil & lemon juice.  Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.

For serving, place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the crackers and lemon slices.





What better way to show your Buckeye pride than to eat the indigenous foods of the Buckeye State?



originally served at the Inaugural Dinner, 2009

(serves 10 - 12 people)

5 pounds Russet potatoes, peeled and cut into chunks
1/2 cup heavy whipping cream
1/2 cup unsalted butter, melted
6 large eggs, beaten
3 - 4 cups Panko bread crumbs
peanut oil
salt and pepper, to taste

Place potatoes in cold water and boil until soft and mashable. Add the cream and melted butter. Add a couple of dashed of salt and pepper. Mash until completely smooth. Taste for seasoning. Place in refrigerator for at least 6 hours, until completely cold.

Heat oil to 375 degrees. While oil is heating, form mashed potatoes into uniform-sized balls, just a bit smaller than a ping pong ball. Roll each ball into the egg to coat. Gently shake off excess. Next, roll in Panko bread crumbs and drop into oil. Fry until golden brown. Season with salt upon taking balls out of the oil.

These can be made ahead of time. Just heat them in a 375 degree oven for 15 to 20 minutes.

For a twist, try dipping in a spicy ketchup or pesto mayonnaise.



originally served at the Inaugural Dinner, 2009

(serves 4 to 6 people)

1 large head of romaine lettuce, chopped
2 sliced avocados
2 pink or red grapefruits, sectioned
1/3 cup pre-made Poppyseed Dressing (Marzetti makes a great one!)

Dress lettuce. Top with avocado and grapefruit sections. Serve.



originally served at the Inaugural Dinner, 2009

(serves 10 to 12 people)

5 pounds fresh tomatoes, peeled and seeded
1 cup of onions, diced
1 cup of shredded carrots
2 TB olive oil
1 cup Kitchen Basics Chicken Stock
1 cup heavy cream
1 cup tomato juice
3 cups of popcorn, buttered and salted
salt and pepper, to taste

In a large pan, sauté the diced onions and carrots in olive oil until soft. Add peeled and seeded tomatoes. Cook on medium heat for 12 to 15 minutes. Add chicken stock and tomato juice. Reduce heat to low and cook for an additional 30 to 40 minutes. Add heavy cream and a dash of salt and pepper. Remove from heat.

Carefully blend and puree with a blender. Add more seasoning as needed. Top with popcorn just before serving.



from Burgundy Room (cooking class with Michael Black, 2007)

4 Six ounce filets of Salmon
1 Pound of cleaned Maitake mushrooms
1 Pound of Soba Noodles
2 Carrots Julienne
2 Daikon Radish Julienne
2 Cucumbers Julienne
2 ounces of Sesame Oil
1 Cup Soy Sauce
4 ounces of Rice Wine Vinegar
4 ounces of Mirin
4 ounces of Sweet Chili Sauce
salt and pepper to taste

Season salmon with salt and pepper and sear in a hot pan with oil, finish in the oven at 350 degrees. Deep fry maitakes until crispy. Combine soy sauce, sesame oil, rice wine vinager, mirin and sweet chili sauce. Cook soba noodles in boiling water and chill when done. Sauté vegetables until soft.  Combine sweet soy broth, soba noodles and vegetables and toss to coat. Top with cooked salmon and garnish with fried maitakes.