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March 4 - Personal Chef Rich Mancini


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Inside Out Chocolate Strawberries

15 medium to large strawberries
1 cup good semi sweet chocolate morsels
2 Tbs heavy whipping cream
1/2 cup marscapone cheese room temp
1/4 cup powder sugar

Remove stem and hole out a section of the berry in the middle. Sliver a portion off bottom so that the berry stands. Combine chocolate and cream in a microwave bowl heat until smooth and melted about 1 min. Place marscapone and powder sugar in mixing bowl and beat till smooth and creamy add chocolate mixture. Load chocolate mixture into piping bag with a star tip and pipe into strawberries. Place in refrigerator for 20 min and serve sprinkled with powder sugar.

Artichoke and Goat Cheese Crostinis

3 cups chopped canned artichoke hearts
1/4 cup chopped sweet onion
1 cup chopped roasted red peppers
1/4 cup grated imported Parmesan cheese
1/2 cup crumbled goat cheese
6 slices of good Italian bread toasted on both sides
white pepper
1/2 cup extra virgin olive oil
1/4 cup imported balsamic vinegar
julliened fresh basil

Combine all ingredients in a large bowl. Add 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper to taste. Mix well and let set for two hours.

Sausage & Red Pepper Beignets

4 Tbs unsalted butter
2/3 cup water
2 medium eggs beaten
1/2 cup all purpose flour
1 cup cooked crumbled italian sausage out of casing
1 cup chopped roasted red peppers

Melt butter and water in sauce pan add flour and cook on low until a paste forms. Put paste into mixer bowl and mix on low till a little cool add eggs a little at a time till dough forms add sausage and peppers mix gently. Spoon small football shaped beignets into 350 degree oil and cook till done.

Garlic Aioli Sauce

1 cup mayo
1/2 cup roasted garlic cloves
2 Tbs lemon juice
1 tsp Worchester sauce

Mix all ingredients in bowl until well blended and refrigerate.

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