Tag Archives: Bagels Cakes & More

Bill Legott, Geneva restauranteur in-studio .::. Healthy Cooking with your Friendly Italians #57

Bill Legott, owner of Club 86 and Torrey Park Grille in Geneva along with Bagels, Cakes & More and Abigail’s Restaurant, was in-studio as a guest on Healthy Cooking with Jim & Marilyn Bero on Tuesday afternoon to discuss his rich family history and traditions that have led the Legott family to grow their restaurant businesses over the decades.

RECIPES MENTIONED IN THIS EPISODE:

FROM THE KITCHEN OF MATT BERO AND THE STOMACH OF HIS SON MAX AND HIS GRANDMA AND GRANDPA
(A PASTA SAUCE THAT ALL KIDS LOVE)

INGREDIENTS:
2 CUPS DICED SWEET ONIONS, 4 CLOVES MINCED GARLIC, 2 BAY LEAVES, 1 TABLESPOON OLIVE OIL,
1 TABLESPOON UNSALTED BUTTER,1/4 TEASPOON RED PEPPER FLAKES, 3 CUPS SHREDDED CARROTS,
1 BOTTLE DRY WHITE WINE ( PREFERABLY PINO GRIGIO,1 POUND GROUND TURKEY OR PORK,
1 28 OUNCE CAN OF DICED SAN MARIZANO TOMATOES, 1 TABLESPOON BALSAMIC VINEGAR,
1 TABLESPOON HONEY, 1 TABLESPOON THINLY SLICED FRESH BASIL, 1T EASPOON DRY OREGANO

COOKING:
IN A LARGE POT OVER MEDIUM HEAT ADD ONIONS, GARLIC, BAY LEAVES, RED PEPPER FLAKES, COOK 10 MINUTES
ADD TO DEGLAZE 1 CUP OF WINE ADD MEAT AND CARROTS AND BROWN, ADD THE CAN DICED OF TOMATOES COOK FOR 15 MINUTES
ADD THE REST OF THE WINE AND SIMMER FOR 20 MINUTES
ADD VINEGAR, HONEY, BASIL, OREGANO
SERVE WITH YOUR FAVORITE COOKED PASTA OF CHOICE AND GARNISH WITH GRATED PARMESAN CHEESE.

WEGMAN’S CAULI CREAM

INGREDIENTS:
10 CUP WATER, 6 TABLESPOONS LEMON JUICE, 2 TEASPOONS SALT,
1 CAULIFLOWER ( 3 POUNDS), CORED, TRIMMED,CUT INTO FLOWERS

COOKING;
HEAT IN A LARGE POT , WATER, LEMON JUICE, 1 TEASPOON SALT, BRING TO BOIL ADD CAULIFLOWER, SIMMER 20 MINUTES
RESERVE 1/4 CUP COOKING WATER
DRAIN IN A COLANDER FOR 10 MINUTES
PUREE IN A FOOD PROCESSOR OR BLENDER CAULIFLOWER, 1 TEASPOON SALT, RESERVED COOKING WATER
PUREE IN 2 BATCHES

WEGMAN’S PASTA AND CAULI CREAM WITH BROCCOLI AND TOMATO

INGREDIENTS:
1 PACKAGE BARILOTTI PASTA, 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 1 PINT GRAPE TOMATOES,
1 PACKAGE (16 OZ) FROZEN BROCCOLI,1 CUP CAULI CREAM, 1 JAR (6.7 OZ) BASIL PESTO, 2 TABLESPOONS GRATED PARMESAN CHEESE

COOKING;
HEAT IN STOCK POT OLIVE OIL, ADD , COOK STIRRING 3 TO 5 MINUTES GRAPE TOMATOES,FROZEN BROCCOLI, 1 CUP PASTA WATER,
AND CAULI CREAM, BASIL PESTO, PARMESAN , SEASON WITH SALT PEPPER, ADD COOKED BARILOTTI PASTA( AL DENTE)
STIR COOK 1 MINUTE AND SERVE

WEGMAN’S FETTUCCINE CAULI CREAM WITH ROTISSERIE CHICKEN AND BROCCOLI

INGREDIENTS:
1 BOX DRY FETTUCCINE COOKED ACCORDING TO THE DIRECTIONS ON THE PACKAGE, 1 CUP CAULI CREAM, 1 CUP PASTA WATER.
1 CUP GRATED ITALIANS BLEND CHEESE, 3 CUPS CUBED ROTISSERIE CHICKEN,
1 16 OZ. PACKAGED FROZEN BROCCOLI COOKED ACCORDING TO TO DIRECTIONS

COOKING:
IN A STOCK POT HEAT CAULI CREAM, RESERVED PASTA WATER AND CHEESE
SIMMER STIRRING CONSTANTLY, ADD COOKED AL-DENTE FETTUCINI, BROCCOLI, CHICKEN
STIR: SEASON WITHE SALT AND PEPPER, SERVE