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THE MICHIGAN CHRONICLE


September 8-14, 2010 Page D-6


FAMILY FEATURES F


all brings a whole new set of flavors to the table, and that’s reason enough to celebrate with friends.


Award-winning celebrity chef


and cookbook author Michael Chiarello has created some deli - cious seasonal dishes that make the most of autumn’s bounty and make it easy to entertain. “If you want to create beautiful


food for your friends and family, the most important thing you can do is start your recipes with the best possible ingredients,” says Chiarello. “Progresso makes it easy to fill your pantry with the very finest ingredients.” Using Progresso 100% natural broth and panko bread crumbs, Chiarello has created dishes with exceptional flavor and paired them with the award-winning wines of the Cavit Collection. Find more seasonal recipes at www.progressofoods.com and www.cavitcollection.com.


Chef Michael Chiarello


Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter


Makes 8 servings Prep Time: 10 minutes Start to Finish: 30 minutes


8 portions boneless turkey breast (4 ounces each)


1/4 cup extra virgin olive oil 1/4 cup all-purpose flour 2 eggs, beaten 2 cups Progresso plain panko crispy bread crumbs 1 stick (8 tablespoons) unsalted butter


1 package (18 ounces) frozen squash ravioli


1/4 cup finely chopped fresh sage or 2 teaspoons dried sage


1 1/2 cups fresh cranberries 3 tablespoons dark molasses


1/4 cup balsamic vinegar 1 cup Progresso chicken broth or reduced-sodium chicken broth Salt and pepper


Bring 4 quarts lightly salted water to a boil in a large pot. Between two sheets of plastic


wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you. Heat olive oil in a large sauté


pan over medium-high heat. Lightly coat turkey pieces with flour, and pat off excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot and bubbling, add turkey pieces. Do not crowd the pan. Let brown about 1 minute, then turn to cook the second side, another 30 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan! To make the sauce, add butter to


sauté pan and place over medium- high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cran berries, and sauté until skins begin to burst. Add molasses, balsamic vinegar and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Sim mer until cran - berries are soft and the sauce coats the back of a spoon, about 2 min - utes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey. Test ravioli for doneness in


about 3 minutes —pinch edges of dough; it should be tender. Drain. Divide ravioli among hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.


Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.


Enjoy with Cavit Riesling or Pinot Noir.


Roasted Butternut Squash Soup


Makes 4 servings Prep Time: 30 minutes Start to Finish: 60 minutes


Roasted Winter Squash 2 tablespoons butter 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)


Salt and pepper Soup 2 tablespoons extra virgin olive oil


1/2 cup diced onion 1/4 cup diced celery 1/4 cup diced carrot 1 cinnamon stick Sea salt and freshly ground pepper


1 carton (32 ounces) Progresso chicken broth (4 cups)


1/2 teaspoon ground toasted coriander, if desired


1 1/2 cups Roasted Winter Squash (above)


1/2 cup half-and-half, if desired 2 tablespoons toasted pumpkin seeds


1/2 cup Progresso plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat


To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve. To make soup: Heat olive oil in large


sauce pan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 min - utes. Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick. Pureé soup using an immersion blender or


in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrig erated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.) Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.


Tip: Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half.


Enjoy with Cavit Chardonnay.


Mama Chiarello’s Stuffed Eggplant


Makes 4 servings Prep Time: 30 minutes Start to Finish: 1 hour 20 minutes


1 large eggplant 3 tablespoons extra virgin olive oil


1/2 teaspoon grey sea salt 1/4 teaspoon black pepper 1/2 pound ground beef 1 onion, diced small (about 1 cup)


1 red bell pepper, diced small (about 1 cup)


3 cloves garlic, finely chopped


1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil leaves


1 1/4 cups grated pecorino Romano cheese


1/2 cup Progresso plain panko crispy bread crumbs


1 whole egg 2 chopped tomatoes


Heat oven to 350°F. Cut eggplant in half and scoop out center,


leaving enough meat inside the skin so that it holds its shape when baked. Chop egg - plant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes. Meanwhile, in medium sauté pan, heat


1 table spoon olive oil over medium heat. Salt and pepper the beef. Add seasoned ground beef to pan, and sauté until all of its liquid is evaporated and beef begins to brown slightly. Let cool briefly, and chop cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in oil. In bowl, mix together cooked eggplant,


vege tables, beef, herbs, 1 cup cheese, 1/4 cup bread crumbs and egg. Fill scooped-out eggplant halves with this mixture, dividing it evenly between the two halves. Top with chopped tomatoes, remaining


1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.


Enjoy with Cavit Pinot Noir, Merlot or Cabernet Sauvignon.


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