"Recipes from the Chef's Kitchen"

Show 700

Amy Riolo

Food Writer, Cooking Instructor,
Guest Speaker, Recipe Developer
  301-910-8560

Amy Riolo is a nationally recognized culinary expert, food writer, and cooking instructor in the Washington DC area.  She is a member of the Baltimore – Luxor - Alexandria Sister City Committee, the Cornell Club of Washington, The International Association of Culinary Professionals, Culinary Historians of Washington, Welcome to Washington, and Slow Food DC.  Since marrying into an Egyptian family 10 years ago, Amy has been discovering, creating, and teaching Middle Eastern and Mediterranean Cuisine to American audiences. Amy maintains a home in Egypt, and travels to the region as often as possible.  Her first book, Arabian Nights; Princely Entertaining will be out in October.  She is also completing two additional books, A Taste of Egypt; 7,000 Years of History & Three World Religions at the Heart of One Cuisine, and the Mediterranean Memories Cookbook which will both feature Egyptian recipes.

Ingredients:
1)   2 bunches Asparagus - cleaned and trimmed
2)   2 cups whole Milk
3)   2 cups Water
4)   Salt to taste
5)   Freshly ground Pepper - to taste
6)   ¼ cup Heavy Cream
7)   2 tbs. Parmigiano Reggiano Cheese
8)   4 tbs. Parsley - finely chopped

Preparation:
1)   Place asparagus, milk, and water in a large saucepan.
2)   Add salt and pepper and stir.
3)   Bring to a boil over high heat.
4)   Cook, uncovered, for 8 to 10 minutes, or until asparagus is tender.
5)   Pour soup into blender.
6)   Remove center spout from lid, to prevent it from bursting.
7)   Place lid on blender, and hold a kitchen towel over the center hole.
8)   Puree soup until it is blended.
9)   Whip soup for 1 minute and return it to the saucepan.
10) Add heavy cream and stir to mix well.
11) Heat soup on low until warm.
12) Stir in parmigiano reggiano cheese.
13) Taste and adjust seasonings, if necessary.
14) Pour into clear glasses or coffee mugs, and top with parsley.

Ingredients:
For the Marinade
1)   Juice and Zest of 2 Lemons
3)   ¼ cup Extra Virgin Olive Oil
3)   Salt - to taste
4)   Freshly ground Pepper - to taste
5)   1 clove Garlic - minced

Ingredients:
For the Pesto
1)   3 cups loosely packed fresh Basil - stems trimmed
2)   ½ cup Extra Virgin Olive Oil
3)   ¼ cup Pine Nuts
4)   1 Garlic clove - chopped
5)   ½ cup Parmigiano Reggiano Cheese

Ingredients:
The other ingredients
1)   2 lb. Scallops - cleaned
2)   1 fire roasted Red Pepper - cut into tiny pieces

Preparation:
1)   Make the marinade by combining all marinade ingredients in a large
       shallow bowl or baking dish.
2)   Mix well to combine.
3)   Add scallops to the marinade; cover and refrigerate 1 hour to overnight.
4)   Meanwhile, prepare the pesto by mixing all the pesto ingredients and
       processing in a food processor.  Set aside. (This can be done a day in
       advance).
5)   Heat a large skillet over medium high heat.
6)   Drain scallops and place in skillet.
7)   Cook 4 to 5 minutes per side, until cooked through.
8)   Spread pesto on the bottom of a serving platter.
9)   Arrange scallops on top of pesto.
10) Garnish with pieces of fire roasted peppers.

Ingredients:
1)   2 large Fennel (Anise) Bulbs
2)   2 large Oranges - peeled and sliced into segments
3)   4 tbs. fresh Parsley - chopped
4)   Juice of 1 Orange
5)   Juice of 1 Lemon
6)   4 tbs. Extra Virgin Olive Oil
7)   Salt to taste
8)   Freshly ground Pepper - to taste

Preparation:
1)   Cut stalks off of fennel.  Remove bruised leaves.
2)   Slice off ends of bases.
3)   Cut into quarters and slice into thin slices horizontally.
4)   Place in a salad bowl. Add oranges and parsley.
5)   Toss lightly to combine.
6)   Whisk orange juice, lemon juice, and olive oil together.
7)   Season with salt and pepper.
8)   Pour over the salad and serve immediatley

Good Eating!!!

To Previous Page