Tag Archives: Torrey Park

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

Amazing FLX Restaurants .::. Healthy Cooking with your Friendly Italians #53

Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!

Recipes mentioned in this episode…

SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA

RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL

SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES

SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)

MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER

STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”

INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS

The Patrón of Torrey Park .::. Episode 40

Jim and Marilyn Bero give great recipes from Jim’s mother’s cookbook and trace his lineage to discuss his grandfather, the first Italian immigrant to settle in Geneva, NY. Great stories of food, dinner with Benito Mussolini, and the mob’s presence in Geneva in the early 1900’s.

Recipes mentioned in this episode…

CHICKEN CROQUETTES

MIX: 11/2 CUPS MINCED COOKED CHICKEN, 1/2 CUPS GROUND ALMONDS, 1 EGG YOLK,
1/2 TEASPOON CURRY, 1 TEASPOON LEMON OR LIME JUICE 1/2 TEASPOON SALT,
1/2 TEASPOON SMOKEY PAPRIKA,1/2 TEASPOON CELERY SALT
MIX AND MAKE INTO PATTIES, DIP IN BEATEN EGG, THEN COAT WITH BREAD CRUMBS
SAUTE OVER MEDIUM HEAT IN OLIVE OIL UNTIL GOLDEN
SERVE WITH CHUTNEY, GARNISH WITH PARSLEY

BEEF STEAK ALLA PIZZAIOLA

1 STRIP STEAK 11/2 INCH THICK, 2 CHOPPED GARLIC CLOVES, 1 CAN DICED TOMATO,
2 TEASPOON DRIED OREGANO, 1/2 CUP DICED ONION
SEASON STEAK WITH SALT AND PEPPER, SAUTE OVER HIGH HEAT IN OLIVE OIL
I MINUTE PER SIDE, REMOVE TO A PLATTER
ADD OVER MEDIUM HIGH HEAT GARLIC, TOMATOES AND ONIONS, COOK 3 MINUTES
ADD STEAK AND OREGANO, COOK 2 MINUTES FOR RARE AND SERVE

ONION SOUP, EGGS, CHEESE

IN A LARGE POT OVER MEDIUM LOW, HEAT MELT 1 STICK OF UNSALTED BUTTER,
ADD 2 SLICED LARGE ONIONS., COVER COOK 10 MINUTES STIR, COOK UNCOVERED UNTIL GOLDEN
ADD 2 TABLESPOONS FLOUR, STIR AND COOK 1 MINUTE
ADD 1/1/2 QUART HOT CHICKEN STOCK, SEASON WITH SALT AND PEPPER
COVER AND SIMMER 30 MINUTES
MIX IN A BOWL 4 EGG YOLKS, 6 TABLESPOONS GRATED PARMESAN CHEESE
ADD TO THE SOUP STIRRING
SERVE OVER SLICED TOASTED ITALIAN BREAD

PINEAPPLE UPSIDE DOWN CAKE

5 EGG YOLKS, 1 CUP SIFTED FLOUR,1/1/2CUP WHITE SUGAR, 3/4 CUP BROWN SUGAR
3 TABLESPOONS MELTED BUTTER, 1/4 TEASPOON SALT, 1 TEASPOON VANILLA
5 EGG WHITES. ZEST OF HALF A LEMON. 1 TABLESPOON LEMON JUICE
1 CAN SLICED AND DRAINED PINEAPPLE

COATING FOR THE BOTTOM OF THE PAN
MARASCHINO CHERRIES, ADDED BUTTER AND BROWN SUGAR

IN A BOWL, BEAT YOLKS AND SLOWLY ADD WHITE SUGAR
ADD ZEST AND LEMON JUICE
FOLD IN FLOUR AND SALT

IN SEPARATE BOWL MIX MELTED BUTTER, VANILLA, BROWN SUGAR,
FOLD IN STIFFLY BEATEN EGG WHITES
ADD TO TO YOLKS AND FLOUR MIXTURE

IN A BAKING PAN ,GREASE THE BOTTOM WITH BUTTER SPRINKLE WITH BROWN SUGAR ,
PLACE PINEAPPLE SLICES TO COVER THE BOTTOM OF THE PAN
POUR BATTER OVER THE PINEAPPLE
BAKE AT 350 DEGREES FOR 40 MINUTE
REMOVE FROM OVEN AND LET SET FOR 10 MINUTES
PLACE CAKE DISH OVER THE PAN
TURN UPSIDE DOWN , LET SET FOR 10 MINUTES
PULL OFF BAKING DISH
DECORATE PINEAPPLE HOLES WITH MARASCHINO CHERRIES AND SERVE