Saturday, February 27, 2010

~tomato soup recipe~

Tomato Soup Recipe

1 #10-can San Marzano Tomatoes
2 - 46 ounce cans Tomato Juice
2 quarts heavy cream
4 oz. tomato paste
1 Tbls. Dry Basil
1 Tbls. Lawry’s seasoning
½ tsp. Garlic Powder
Salt and pepper to taste
Fresh cracked pepper

Simmer all ingredients
Blend well
Slurry to consistency

~tempura batter recipe~

Tempura Batter Recipe
¾ cup corn starch
3cup rice flour
2 tsp baking soda
1 tsp kosher salt
Sparkling water to consistency(3 ½ cups)

Wednesday, February 24, 2010

~pliable ganache dessert~

pliable ganache
caramelized bananas
sea salt caramel
almond tuille
chocolate nut twig
lime avocado puree

~making liquid nitrogen ice cream~

~ramune drink~

ramune drink
japanese carbonated drink

~pacific east japanese restaurant solon~

~crazy tuna~
shrimp tempura, avocado inside, spicy tuna, tempura flake, massago & scallion on top
broiled eel & cucumber

Grand Opening !

Tuesday, February 23, 2010

~bunmei tako sashimi knife~

bunmei tako sashimi knife
10.5" / 270mm

~troegs nugget nectar beer~

Troegs Nugget Nectar
Troegs Brewing Company
Troegs, a Microbrewery & Craft Brewer in Central Pennsylvania

~bell's cherry stout beer~

bell's cherry stout

bell's brewery, inc. in kalamazoo, michigan

~akron beacon journal~

Lake Forest Country Club

Ray Christopher Slagle is the new executive chef at the Hudson private club.
Akron Beacon Journal Sunday business "On the Move" Feb. 21st

~brooklyn brown ale beer~

~brooklyn brown ale beer~

brooklyn brewery

brown ale

brooklyn, new york

~founders porter beer~

founders brewing company


grand rapids michigan

Saturday, February 20, 2010

misc. hors d'oeuvres


Prosciutto and Melon Pipette

Dried Fruit & Chevre Cheese Crostini

Chorizo stuffed dates wrapped in bacon with a piquillo sauce

Shrimp and bloody mary pipette

Tenderloin Canapé, Horseradish, Pickled Onions

BBQ Pulled Pork Toast with Cheddar & Chive

Shrimp Cocktail

BBQ Bacon Wrapped Water Chestnuts

Smoked Salmon Canapé

Tempura Shrimp with Sweet Chili Sauce

Artichoke and Spinach Tarts


Turtle Tarts

Lemon Blueberry Tarts

House Made Chocolate Ganache Truffles

Fruit Tarts

lake forest dessert menu


Vanilla Bean Crème Brulee
With Fresh Berries and Cream

“The Lake Forest”
Molten Chocolate Cake
And a Sweet Cherry Compote

Strawberry Rhubarb Crisp
Vanilla Bean Ice Cream and Balsamic Drizzle

White chocolate mousse
and Chambord raspberry parfait

Blueberry Mascarpone Crepes
Lemon Curd and Graham Crumble

lake forest country club lunch menu

Lake Forest Lunch Menu

Soup Du Jour
Cup $3 Bowl $4

New England Clam Chowder
Cup $3.5 Bowl $4.5

L.F.C.C. Salad
Mixed Greens, Cucumber, Carrots,
Cherry Tomatoes, Shaved Parmesan and Croutons

Caesar Salad
Romaine Lettuce, Seasoned Croutons,
Shaved Parmesan with a Traditional Caesar Dressing
$6 Add Chicken $11

Baby Arugula
Roasted Red Peppers, Toasted Pignoli and Fresh Mozzarella
Aged Balsamic Syrup and Herb Oil

Wedge Salad
Bacon, Tomato and Crumbled Blue Cheese

Spinach Salad
Strawberries, Blueberries, Candied Walnuts and Goat Cheese
And a Local Orange Honey Vinaigrette
$6 Add Chicken $11

Grilled Tenderloin Tip Salad
Fresh Greens, Roasted Corn, Tomatoes,
Black Beans, Scallions, Pommes frites
Ranch Dressing

Cobb Salad
Romaine Greens and Grilled Chicken
Tomatoes, Red Onions, Black Olives, Bacon Bits,
Blue & Cheddar Cheese and Eggs

L.F.C.C Burger
Lettuce, Tomato and Onion, Choice of Cheese

Grilled Hot Dog
Hebrew National Hot Dog served in a Bun

Turkey “Rueben”
Shaved Turkey, Sauerkraut, Swiss Cheese and
Thousand Island Dressing Between Two Pieces of Marbled Rye

Roasted Portabella Sandwich
Served on Herb Foccacia with Spinach, Red Peppers, and Feta

Grilled Chicken Breast
Fresh Mozzarella, Tomatoes, Arugula and Pesto Aioli
Served on Ciabatta

“Alpine Swiss”
Toasted Sourdough filled with Hot Roast Beef and Swiss Cheese
Served with a cup of Hot Jus

Apples & Brie Pork Loin Sandwich
Pork Loin with Brie Cheese, Arugula and a Apple Butter Spread

NY deli sandwich
Ham, Turkey, Tuna Salad or Chicken Salad
Lettuce, Tomato and Onion On your choice of Bread

Quiche du jour
Chef’s Inspired Quiche of the Day
Served with Fruit Salad

All Sandwiches and Burgers are served with Fresh Fries, Sweet Potato Fries, Fruit Salad or Potato Chips

*consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase the risk of food borne illness*

lake forest country club dinner menu

Lake Forest Country Club dinner Menu

Soup Du Jour
Cup $3 Bowl $4

New England Clam Chowder
Cup $3.5 Bowl $4.5

L.F.C.C. Salad
Mixed Greens, Cucumber, Carrots,
Cherry Tomatoes, Shaved Parmesan and Croutons

Baby Arugula
Roasted Red Peppers, Toasted Pignolis and Fresh Mozzarella
Aged Balsamic syrupand Basil Oil

~Spinach Salad
Strawberries, Blueberries, Candied Walnuts, Goat Cheese
And a local orange honey Vinaigrette
$6 Add Chicken $11

Caesar Salad
Romaine Lettuce, Seasoned Croutons,
Shaved Parmesan with a Traditional Caesar Dressing
$6 Add Chicken $11

Grilled Tenderloin Tip Salad
Fresh Greens, Roasted Corn, Tomatoes, Black Beans,
Scallions, Pommes frites and Ranch Dressing

L.F.C.C Burger
Lettuce, Tomato and Onion, Choice of Cheese

19th Holer”
Chopped Sirloin, Tomato Grantinee and Dutchess Potatoes

Grilled filet of beef tenderloin
Asiago potato pave, sautéed garlic spinach
Oven Roasted Tomato and a Cabernet reduction
Choice of 4ounce $25 or 8 ounce $32

Seared Wild Stripe Bass
Italian Polenta, Asparagus Citrus Salad,
Grapefruit Beurre Blanc and Basil Oil

Peppered Lamb Loin
Boursin herb risotto , haricot vert
Sour cherry gastrique
Half Order $18 Full Order $30

Pan Seared Organic Chicken Breast
Asparagus and manchego risotto
Balsamic syrup and fire roasted tomatoes

Pesto cream Campanelle
With Sun dried Tomatoes, Artichoke Hearts &Toasted Pignoli
Half Order $13 Full Order $18

NY Strip Steak
Whipped Potatoes and Vegetable Medley
Classic Demi Glace

Caramelized Sea Scallops
Yellow Hominy, Local Mushrooms and Baby Arugula
lime Pepper Butter
Half Order$18 Full Order $28

Braised Beef Short Rib
Whipped Potatoes and Vegetable Medley
Natural Braising Jus

Ohio City Lobster ravioli
Asparagus , Spring Snow Peas and a Roasted Red Pepper Froth
Half Order $16 Full Order $24

*consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase the risk of food borne illness*

~clam chowder recipe~

Clam Chowder Recipe

6 - 80ct. Idaho Potatoes Medium Dice
1 White Onion Small Diced
6-7 Stalks Celery Small Diced
2 Cans Clam Stock
2 Cans Clams in Juice
2 Quarts Heavy Cream
1 Tbls. Old Bay
3 Tbls. Parsley Minced
Salt and Pepper to Taste
Slurry To Consistency
Clam Base if needed

Blanch Potatoes to Al dente
Sweat onions and celery then add everything except the potatoes and slurry
Simmer for 30 minutes
Bring to boil and slurry
Season if needed
Add Base if more clam flavor is needed
Remove from heat add potatoes and cool and reserve for service

~coleslaw dressing recipe~

Coleslaw Dressing Recipe

1 cup Mayo
1/3 cup Sour Cream
¼ cup Malt Vinegar
1 Tbls. Dijon
½ cup Sugar
1 Lemon juiced
1 tsp. Old Bay Seasoning
¼ tsp. Celery Salt
Salt and Pepper to taste

Mix all ingredients then toss with shredded Cabbage and Carrots
Refrigerate for service.

~guinness beer batter recipe~

Guinness Beer Batter Recipe

4 cups Flour
3 Tbls. Baking Powder
1 Tbls. Old Bay Seasoning
7 Egg Yolks
1 pint Guinness
2 cups Soda Water
Salt and Pepper to Taste

Mix all ingredients till smooth in consistency
Refrigerate till ready for service
Add soda water to thin if necessary

Thursday, February 18, 2010

~organic orange blossom honey vinaigrette recipe~

Organic Orange Blossom Honey Vinaigrette

1 Tablespoon Parsley (minced)
½ Shallot (minced)
3 Oranges (juiced)
3 Oranges (zested)
2 cups rice vinegar
1 cup local orange blossom honey
3 cups Blend Oil
1 cup Orange Oil
Salt and pepper to taste

Blend All Ingredients except Oil with immersion blender
Slowly add oil while blending
Check for seasoning
Chill and store for service

Tuesday, February 16, 2010

~valentines menu 2010~

Valentines Day Menu

First Course
Lobster Bisque
Pickled Tarragon Tomato Relish

Island Creek Oysters in the Half Shell
Lemon Champagne Granite , Caviar and Petite Greens

Seared Imported Lamb Loin,
Boursin Herb Risotto, Haricot Vert
Sour cherry gastrique

Second Course
Organic Mesclun Greens and Roasted Beet Salad
Chevre , Candied Walnuts and a Clementine Vinaigrette

Baby Arugula
Roasted Red Peppers, Toasted Pignolis
Fresh Mozzarella, Aged Balsamic and Basil Oil

Third Course
Grilled Petite Flet of Beef Tenderloin
Asiago Potato Pave and sautéed garlic spinach
Cabernet Reduction

Grilled Yellow Fin Tuna
Lobster Mashed Potatoes
Tiny Tomatoes, Citrus Dust

Oven Roasted Organic Chicken Breast
Wild Mushrooms, Fennel & Tomato Ragout,
Pesto Cream & Truffle Oil

Pan Seared Stripe Bass
Italian Polenta , Asparagus Citrus Salad
Grapefruit Beurre Blanc

Course Four
Vanilla Bean Crème Brulee
Strawberries and Cream

White chocolate mousse
and Chambord raspberry parfait

~crisp topping recipe~

Crisp topping recipe

1 cup quick oats
1 cup brown sugar
1 cup flour
2 ounces butter
Dash of cinnamon

Mix all ingredients and use to bake on top of crisps

~asiago potato pave recipe~

Asiago Potato Pave Recipe

40 - 80ct. Idaho potatoes (peeled and sliced extra thin)
8 eggs
1 quart heavy cream
1 large shallot minced
2 ½ # shredded asiago
Salt and pepper to taste

300 degree oven
Whip eggs and cream and salt and pepper together
Add potatoes and mix well
Spray and parchment two inch half pans
Layer potatoes, cheese, and occasional salt and pepper and shallots dusted between the layers
Make sure layers are level and not full of holes.
Cover with shrink wrap and foil
Bake for 1 to 1 ½ hours till potatoes are tender.
Remove foil and wrap and let brown in oven for 5 - 10 minutes

~balsamic vinaigrette recipe~

Balsamic vinaigrette recipe

4 cup blend oil
2 cup aged balsamic vinegar
1/2 cup Dijon mustard
1 garlic clove, minced
1 shallot minced
1 tsp fresh thyme minced
2 tsp fresh parsley minced
Salt and freshly ground pepper, to taste

~blueberry compote recipe~

Blueberry compote recipe

6 cups blueberries
1 cup sugar
½ lemon fresh squeezed juice
1 cup water

Bring to a boil
Slurry to consistency
Cook out starch and chill for service

~candied walnuts recipe~

Candied Walnuts recipe

2 ounces unsalted butter melted
8 cup or 32 oz. walnut halves
1/2 cup packed light brown sugar
1/8 cup vanilla sugar

3 Tablespoons kosher salt
3 egg white whipped fluffy

Toss together and bake at 350 degrees till crisp

Stirring constantly 8-12 minutes high fan
Sprinkle with granulated sugar when hot
Cool and reserve for service

~21st amendment watermelon wheat beer~

21st amendment brewery

hell or high watermelon wheat beer

Monday, February 15, 2010

~quiche recipe~

quiche recipe

12 ounce all purpose flour
1 tsp kosher salt
8 ounces butter, cold and diced
1/4 cup water

cut butter and salt into the flour
add the ice water and blend till combined
allow dough to rest 1 hour
roll out dough and line in pie pan
dock and blind bake 30 till 35 minutes @ 375 degrees

2 cups milk
2 cups heavy cream
6 eggs
1 Tbls kosher salt
1/4 tsp white pepper
dash of nutmeg

whip eggs then add remaining ingredients
fill shells and bake @ 300 degrees
45 minutes to 1 hour till set in middle

~peirano estate petite sirah 2008 wine~

peirano estate vineyards
petite sirah
2008 lodi
the heritage collection

Country club
names new chef

Ray Christopher Slagle will be the new executive chef at Lake Forest Country Club, the 80-year-old private club in Hudson. "I'm pleased to bring in such a talented individual," Club Manager Ernie Roma said. "I have every confidence that Ray will bring our culinary operation to a new level of excellence for our members and guests."
Slagle is a second generation chef who has worked in professional kitchens from his native New Wilmington, Pa., to his latest stint as executive sous chef at the Country Club in Pepper Pike. In between, he has honed his skills at Penn State and the Winter Institute of Arts and Sciences, and gained experience at Tara, a four-star, four-diamond inn in Clark, Pa., and the Foundation Room at the Cleveland House of Blues.
"I had a great experience the last two years working at The Country Club," Slagle said. "It is a platinum club where I had the opportunity to develop inventive menus with top quality ingredients in order to meet the member's high expectations."
Slagle makes his home in Solon with his wife, Jennifer, and 10-year-old step-daughter, Emma.
The Lake Forest English Tudor clubhouse boasts three dining rooms and a banquet room that can host 175 seated diners. Lake Forest Country Club is home to a 6,749-yard par 72 championship-quality golf course.

~castello blue cheese~

castello blue

triple cream soft blue veined cheese


~braidot matteo pinot noir 2007 wine~

braidot matteo

pinot noir

vecchio confine

venezia giulia


Sunday, February 7, 2010

~raclette cheese~

raclette cheese

~comte cheese~


unpasteurized cows milk french cheese

~pizza dough recipe~

pizza dough recipe

3 cup all purpose flour
1 tsp. yeast
1 1/2 tsp. salt
2 Tbls. olive oil
1 1/4 cup water (82 degrees)

mixing with dough hook or by hand
mix flour and salt
mix water and yeast
add water and yeast mixture to flour and salt
add olive oil
*** do not over mix ***

dough will be soft but look rough on surface
cover and let rise 45 minutes
refrigerate 4 hours to 36 hours (builds flavor)
set oven to 500 degrees or use pizza stone
bake crust 2 1/2 to 4 minutes depending on thickness
add sauce and toppings
and bake 3 to 8 minutes till hot and crisp
pull from oven let rest and cut and serve.

~french onion soup recipe~

french onion soup recipe

4 gallons onions julienne
1 1/2 tbls chopped garlic
1 quart dry sherry or dark beer / ale
2 cups brown sugar
1 can of dark beer / ale
1 pint brandy
1 1/2 gal beef stock
1 1/2 chicken stock
TT salt and pepper
2 tbls worchestershire

sweat onions and garlic
add sherry and brandy and reduce by half
add brown sugar then add beer
add worchestershire, beef and chicken stocks
let simmer for 1 hour low heat
and season with salt and pepper to taste

serve with
stale rustic bread
swiss cheese

~banana creme brulee recipe~

banana creme brulee recipe

8 bananas - pureed smooth
3 quart heavy cream
24 ounces sugar
24 egg yolks
4 whole eggs
2 vanilla beans

heat oven to 300 degrees
bring to a boil heavy cream, half the sugar and the vanilla beans
reduce heat and simmer 20 minutes
whip eggs, egg yolks and remaining sugar till fluffy
temper two mixtures together and strain
fill ramekins, place in waterbath and bake in oven till set
cool at room temperature and burn sugar on top to serve

~beemster xo gouda cheese~

beemster xo gouda cheese

extra old premium aged dutch

salty and smokey