App for Real People…

Super Summer appetizer, Beef Carpaccio

  • 1 (10-ounce) piece beef tenderloin
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups lightly packed fresh arugula or fresh baby spinach
  • 2 ounces shaved Parmesan
  • 2 tablespoons fresh lemon juice
  • Capers
Form or tie up tenderloin to make a filet
Season with Salt & Pepper and FREEZE.
When frozen, heat skillet with oil and sear filet on 4 sides, DO NOT sear top or bottom. When meat has good sear
(1/8 inch brown) remove from pan and refreeze to firm meat.
Slice firm filet, paper-thin and layer in parchment paper. Pound slices out with mallet to desired thickness.
To Assemble, Place Arugula in center of platter, Shave Parmesan Cheese over the top. Arrange slices of meat on platter and drizzle Olive Oil and Lemon Juice over entire dish.
Can garnish with Capers.  Serve with Grilled crusty bread.

White Pizza on the Grill

Great, light summer dinner or appetizer; White Pizza.  Chef had the pleasure of serving White Pizza at the Loon Feather Reunion party.  Host La Donna had purchased  a truffle (NO, not the chocolate kind) Yes a real fungi from France, Truffle.   So, White Pizza with Truffle was the appetizer.

Pizza dough (see recipe below) or buy frozen pizza dough.  
                    Olive Oil or Truffle Oil
2                Cloves Garlic
1 C            Parmesan Cheese or Italian 3 Cheese Mix
8 oz         Fresh Mozzarella
Roll dough out to a medium to thin crust. About 12-14″ round. 
Sprinkle with Olive Oil.  Slice garlic over Pizza and distribute evenly
Dice/Slice mozzarella and distribute over Pizza, Spread grated Italian Cheese. 
Top with anything to your liking.  Herbs (oregano, Basil), Red Pepper flakes, Mushrooms, TRUFFLES !!, Onions.  For heartier fare, add cooked Chicken breast meat. 
2 Methods to Bake:  On the grill with a Pizza stone 400 degrees or hotter OR in the Oven at 500 degrees use a Pizza Stone or baking sheet
Bake 10-12 minutes until crust is puffed and brown.  Slice into small wedges (12-16) and serve 

Pizza Dough

1 pkg  dry yeast
1C Warm Water
1tsp Sugar
Mix and let sit for 5 minutes
Add 2-1/2C Flour
1tsp Salt 
1Tbsp Olive Oil
Mix and knead until dough is smooth OR make in food Processor and run for 1 minute until smooth. 
Let Rise for 1 hour: punch down and roll out to size. Let dough rest/rise for 15 minutes. Add toppings 

Ask Chef Rouler:

Dear Chef,

I have acquired some beautiful Northern Michigan Morel Mushrooms and would like some serving suggestions for my weekend reunion party.  Please advise.

Petoskey Mushroom Maven

Dear Northern ‘Shroomer

Here are a few suggestions that come to mind:

Morel Bisque
Morel Omelet or Quiche,
Egg White Omelet w/Morel and Fontina Cheese
Morel Gravy and Biscuits
Angel Hair Pasta and Morel in cream sauce
Morel and Asparagus Risotto
White Pizza with Morels
Bacon Wrapped Morel Poppers
Chicken stuffed with Morel Duxelles
Stuffed Grilled Morels 
Bacon and Morel Mac and Cheese

I hope these ideas have your mouth watering and your skillet sizzling!

Bon Appetit!! and thank you for using


Winning Recipe from Food Challenge

We’ve had a vast amount of requests (2) for Katie’s recipe that won the challenge so here it is.

Roasted Sweet Onions with Cabrales Blue Cheese

  • 4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
  • 1/4 cup olive oil
  • 4 ounces Cabrales or other strong blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Sherry wine vinegar
  • 1/2 cup sliced almonds, lightly toasted
  • 1/3 cup chopped fresh chives

Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

Appetizer of the Season

‘Tis the Season to be asked to “Please  bring an appetizer” for a party.  Here is a simple, savory and most requested recipe of this year.

Ham and Gruyere Mini Turnovers


1C                    Finely shredded Gruyere cheese (3 oz)          
4 oz                Diced cooked Ham
3 Tbsp          Half & Half
1-1/2 tsp     Dried Sage crumbled 
1 Pkg             Frozen Puff Pastry sheets THAWED
1                     Egg lightly beaten for “wash” 
Preheat oven to 400°F
Mix cheese, ham, half and half and sage.
On lightly floured surface, roll out 1 sheet of pastry to a 12 inch square.  Cut into 9 squares (3×3)
 Working one square at a time, Brush edges with egg wash
Place 1Tbsp of Cheese Mixture in middle and fold edges together to form a Triangle. 
 Press edges together with fork tines to seal and decorate.
Transfer to ungreased baking sheet and brush top with egg wash.
Repeat with the other 8 squares and again with sheet #2.
Bake 5 minutes.  Reduce heat to 375° and bake an additional 15 minutes or more until pastry is puffed and golden brown.
Serve warm.   Can serve with Dijon or Cajun Mustard as a dipping sauce.
Makes 18
Can be assembled up to 2 weeks in advance and frozen.  Bake FROZEN uncooked Turnovers at 300°for 10 minutes.  Then increase temp to 350° and bake for 12 more minutes until puffed and golden brown.

Please bring an appetizer…….


How about an Antipasto Tray !!

Meats: Genoa Salami, Pepperoni, Cappacolla, Anchovies, Sardines

Cheeses: Mini mozzarella, smoked Provolone, Asiago, Fontina, Grana Padano

Olives, Artichoke Hearts, Roasted Red Peppers, Green Onion, Pickled Veggies (Giardiniera), Pepperoncini Peppers, Grape Tomatoes, Asparagus Spears, Pickled Mushrooms.

Serve with crusty Bread,  Bread Sticks or Crackers.   Olive Oil on the side for dipping.

How easy is that ?  And remember: Appearance is 85% of Appreciation so make it LOOK GOOD !