Archive for the ‘Recipes’ Category

Executive Chef Greg Weighs In On His Favorite Protein-Packed Dish!

Tuesday, July 28th, 2015

Butler’s Pantry Executive Chef Greg Ziegenfuss discusses one of his favorite protein dishes in Catersource July/August 2015 issue: Mushrooms! Check out the article & his recipe for Fricassee of Forest Mushrooms below.

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“Mushrooms can provide more than great taste and texture in meals,” Ziegenfuss says. “They actually have surprisingly high nutritional value.” Mushrooms are naturally low in fat, carbs, sodium, cholesterol and calories, while boasting a healthy dose of antioxidants, dietary fiber, essential minerals, vitamins and unique proteins.

Over the past five years, Ziegenfuss notes that vegetarian cuisine and related dietary requests have increased greatly in the catering world. “We have to be creative while getting in front of trends and dietary needs to present delicious, as well as ‘eye’ appealing meals. Mushrooms fit nicely in the delicious category and only require a small amount of a healthy, flavorful fat for cooking. Try adding extra virgin olive oil, herbs, garlic, wine, or fortified wine to maintain the nutritious element while still tasting great.” For an eye-appealing dish, the chef suggests selecting mushrooms with different shapes and textures, such as with his recipe below.

Speaking to the increased interest in vegetarian options, the chef noted, “We have improved our kitchen and catering menus to incorporate seasonal, veggie-friendly meals.” For example, Butler’s Pantry recently launched a seasonal vegetarian tasting menu that includes options such as herb gnocchi with arugula pesto, spring peas, tendrils, and shaved parmesan; eggplant roulade with goat cheese, arugula, peppers, mushrooms, and Israeli cous cous; and butternut ravioli with lemon garlic butter and shaved parmesan. The mushroom dish can be served as a first course for vegetarians and non-vegetarians alike. It can also be made vegan by omitting the butter and substituting extra virgin olive oil. With the addition of grain, rice, or legumes, the dish can also be served as a fulfilling entrée for vegetarians.

CLICK HERE for the full article & recipe for Fricassee of Forest Mushrooms!

Original article in Catersource.

Cranberries Shine in Holiday Recipes!

Tuesday, December 16th, 2014

Original article can be found on STLmag.com

Get into the holiday spirit with some great recipes incorporating that classic: Cranberry

By 

December 15, 2014

Winter Garnish Recipe

Friday, January 3rd, 2014

Pumpkin “Butter” with a mélange of Winter’s Roasted Vegetable

by Chef Chuck Friedhoff

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Yield: 4 servings

 

 

 

 

 

 

      • Pumpkin Butter:

        175g Roasted Pepitas (shelled pumpkin seeds)

      • 55g Grated Parmesan Cheese
      • 15g Whole Garlic
      • 150 g Extra Virgin Olive Oil
      • 30g Sherry Vinegar
      • 8g Kosher Salt
      • 1g Black Pepper
      • 30g Mirin
      • 30g Apple Cider

Combine all ingredients in food processor and puree until smooth

  • Winter’s Roasted Vegetables:
  • 2 Medium Sized Carrots
  • 1 Small Butternut Squash
  • 1 Small Head Cauliflower
  • 2 Cups Sliced Mushrooms
  • 2 Cups Chiffinade Winter Kale
  • 4 each whole dried figs
  1. Pre heat oven to 400 degrees
  2. Large Dice Carrots and Butternut Squash
  3. Cut Cauliflower in to florets – Cut each floret in half
  4. Slice mushrooms
  5. Chiffinade Kale
  6. Place vegetables in separate bowls and toss with Olive Oil, Salt and Pepper
  7. Roast Vegetables separate in oven for 20 minutes or until tender

Recipe Reveal

Tuesday, December 31st, 2013

Chef Greg Ziegenfuss joined other members of Leading Caterers of America in Miami earlier this year and brought back some delicious recipes. Feel free to try them at home!

Spicy Crawfish Cakes
Compliments of Executive Sous Chef Chad Vanderleest – Butler’s Pantry

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Tostadas
Compliments of Chef Angelo Grasso– Jeffery Miller Catering Co.

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Coconut Chocolate Mousse Cake
Compliments of Chef Rachanee Keovorabouth – Thomas Caterers of Distinction

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Holiday Stollen Recipe

Monday, December 23rd, 2013

Holiday Stollen Recipe

Click image to enlarge.

This is the perfect addition to any holiday party.

Celebrate the 4th of July in style!

Thursday, June 20th, 2013

Watch and learn as Chef Greg shows you how to make the perfect salad for your 4th of July celebration:

Red, White & Blue Caprese Salad

Butler’s Pantry’s Executive Chef, Greg Ziegenfuss, prepares his Red, White & Blue Caprese Salad.

 

Red White and Blue Caprese salad:

  • 2 pounds blue “b” potatoes cut 1/8
  • 2 pints red cherry tomatoes
  • 1 quart ciliegene , small round fresh mozzarella balls drained
  • ½ cup fresh basil chiffonade
  • 1/2 cup extra virgin olive oil
  • ½ cup white balsamic vinegar
  • Kosher salt and freshly ground black pepper

Boil potatoes in salted water until just tender. Drain thoroughly and toss with the oil and vinegar while still hot , as potatoes cool they will absorb the oil and vinegar.

Toss with remaining ingredients, season with salt and pepper to taste.

May serve immediately or hold for up to 24 hours refrigerated.

Allow an hour out of the refrigerator before serving.

Serves 6-8.

This is a great dish to serve at a fourth of July picnic as it is light , fresh and bursting with red , white and blue colors.

Treat Mom Right on Mother’s Day

Wednesday, April 17th, 2013

CookDinnerForMomOnMothersDay

© Paha_l | Dreamstime Stock Photos & Stock Free Images

Chef Greg shared the perfect make at home recipe for Mothers day because Dad can work his magic grilling the lamb while the kids prepare the “salsa “ to accompany the lamb. Serve this delicious lamb with some sautéed baby spinach, roast potatoes with fresh oregano and garlic and a loaf of crusty calamata olive bread and you are sure to make points with your wife.

Char grilled rack of lamb with golden raisin , mint and pine nut “salsa”

Recipe by: Chef Greg Ziegenfusslamb with salsa_smaller
Lamb:

  • 3 racks of lamb, 8 bone  racks, 1.5 pounds each “frenched” by your butcher
  • 2 cups extra virgin olive oil
  • Zest and juice of 8 lemons
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 medium yellow onion fine diced
  • 2 Tablespoon minced garlic
  • 2 Tablespoon sea salt
  • I Tablespoon freshly ground black pepper
Photo by: Sara Ketterer
 

Combine all ingredients except the lamb in a mixing bowl. Place the lamb in a non reactive dish and pour the marinade over. Allow to marinate over night refrigerated. Remove from the refrigerator one hour before planning on grilling. Grill over a hot charcoal fire turning often so not to burn for approximately 20 minutes or until an instant read thermometer reads 125 degrees. Allow to rest for ten minutes , carve and serve with the golden raisin “salsa” (recipe follows)

Golden Raisin, mint and pine nut salsa:

  • 1 cup fresh mint leaves chiffonade
  • ½ cup golden raisins rehydrated 1 cup apple juice and 1 cup dry white wine heated to a boil and allow to rest for 10 minutes
  • ½ cup toasted pine nuts
  • 1 Tablespoon minced garlic
  • Zest and juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • Sea salt and freshly cracked black pepper to taste

In a small bowl combine all ingredients , season to taste with salt and pepper. Can be made up to 24 hours in advance. Allow to come to room temperature for an hour before serving.

Asparagus Parmesan Spring Rolls Recipe

Tuesday, January 29th, 2013

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Parmesan Spring Rolls

By: Executive Chef Greg Ziegenfuss
(User note, at Butlers Pantry we make our own pastry for this “spring roll.” For the sake of ease I am suggesting using pre-made frozen puff pastry dough.)
  • Ingredients:
  • 12 ea. fresh spears of asparagus, blanched and trimmed to 5 inches
  • 12 ea.  5inch by 2inch pieces of thawed puff pastry dough
  • 1.5 cups shredded parmesan cheese
  • Egg wash

Steps:
1. Egg wash each piece of puff pastry, lay one asparagus on each piece of dough.

2. Sprinkle generously with parmesan cheese and roll up like rolling a cigar.

3. Repeat with all pastry and asparagus.

4. Egg wash the outside of each spring roll and again sprinkle generously with parmesan cheese.

5. Place on a parchment lined baking sheet and bake in a pre-heated 350 degree oven until browned and crisp, approx. 10 – 15 minutes depending on your oven.

6. Cut in half and serve immediately. Serve with your favorite aioli

Note: May be made up to 6 hours in advance and reheated for service.

STLToday: Moroccan Pasta Salad from Café Madeleine

Wednesday, January 9th, 2013

Q • I would like the recipe for the Moroccan Pasta Salad served at Café Madeleine at the Piper Palm House on Mother’s Day last year. It has bowtie pasta, green olives and dried fruit; the dressing is outstanding. — Lea Ann Baker, Creve Coeur

A • The Piper Palm House’s tall, stately windows stream light onto a lush tropical garden. The building was once Henry Shaw’s greenhouse; it’s located in Tower Grove Park. Inside, Café Madeleine is open for special events and Sunday brunch where diners find made-to-order omelets, biscuits and gravy, and in-house smoked salmon; a selection of fresh salads; plus house-made pastries, including the restaurant’s signature sweet, shell-shaped French cookies called “madeleines.”

The salads vary from week to week, depending on what’s in season and what captures the chefs’ imaginations, says Greg Ziegenfuss, executive chef at Butler’s Pantry, the full-service catering company with exclusive arrangements for food preparation at the Piper Palm House plus other St. Louis venues such as Bixby’s at the Missouri History Museum and the just-restored Palladium St. Louis, once the laundry for City Hospital. In a typical January and February, Ziegenfuss says, salads might well feature local greens, beets and Brussels sprouts but in 2013, Café Madeleine will serve Moroccan Pasta Salad, along with other seasonal salads, each Sunday in January when it celebrates the restaurant’s 10th anniversary.

Moroccan Pasta Salad is savory, not sweet, with plenty of warm, not hot, spices and a balance of salty olives, sweet dried fruit and wet, crunchy vegetables. For home cooks who’d like to re-create the salad, Ziegenfuss offers a quick tip. Slice the onions as thinly as you can, then “cook” them in a little lemon juice before mixing with cooked pasta and other ingredients. “This makes the onion almost sweet, not sharp. You don’t want it to overpower.”

Moroccan Pasta Salad  Recipe

_DSC06443 hours ago

Yield: 10-1/2 cups,

about 14 ¾-cup servings

 

 

 

 

 

For pasta salad:  
6 quarts water ½ red pepper, sliced in thin lengths
2 tablespoons table salt ½ yellow pepper, sliced in thin lengths
3 tablespoons olive oil, divided use ¾ cup small, pitted green olives (see note)
12 ounces bowtie pasta 1 cup dried tart cherries (see note)
1 medium red onion, sliced very thin 1 cup golden raisins
Zest and juice (about 2 tablespoons) of a lemon 1 tablespoon chopped fresh oregano

 

For vinaigrette:  
1/3 cup red wine vinegar ½ teaspoon ground ginger
2 cloves garlic, minced ¼ teaspoon cayenne pepper
½ teaspoon cinnamon 1 tablespoon kosher salt
½ teaspoon smoked paprika ½ teaspoon white pepper
2/3 cup olive oil  

 

1. Cook pasta. Bring water, salt and 2 tablespoons olive oil to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain, cool with cold water and while still warm, toss with 1 tablespoon olive oil. Let cool.

2. In a small bowl, “quick pickle” the onion by soaking in lemon juice and zest. Prep remaining pasta salad ingredients.

3. Make vinaigrette. In a large bowl, whisk together vinegar, garlic and spices. Slowly pour in olive oil, whisking all the time to emulsify.

4. Stir in cooked pasta, onion (including lemon juice and zest), peppers, olive, dried cherries and raisins. Taste and add more salt and pepper if necessary.

5. To allow flavors to meld, make salad 4 to 12 hours ahead of time. Just before serving, stir in fresh oregano.

Notes: Butler’s Pantry uses a picholine olive, a green olive used in cocktails. These can be difficult to find, a good substitute is a pimento-stuffed green olive.

• Look for dried tart cherries at Trader Joe’s or Global Foods in Kirkwood.

Per serving: 280 calories; 13g fat; 2g saturated fat; no cholesterol; 4g protein; 37g carbohydrate; 12g sugar; 4g fiber; 550mg sodium; 20mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Special Request: Moroccan Pasta Salad from Café Madeleine : Stltoday

Celebrate Festively on a Budget

Monday, December 31st, 2012

A popular New Year’s Resolution is to get your personal budget under control.  Why not start a little early and begin your resolution while celebrating?  On the market today, there are many great bottles of bubbly that are around $20.00 or less.  Here is a list of sparkling wines hailing from wine growing regions from France to California:

 

Roederer Estate Brut (starting at $20) from California

Gloria Ferrer Sonoma Brut (starting at $13) from California

Freixenet Cordon Negro Extra Dry (starting at $9) from Spain

Lucien Albrecht Cremant d’Alsace Brut (starting at $16) from France

Nino Franco Rustico (starting at $12) from Italy

Naveran Brut Cava 2010 (starting at $13) from Spain

Mionetto Prosecco Brut (starting at $10) from Italy

Segura Viudas Brut Reserva (starting at $7) from Spain

Korbel Brut (starting at $10) from California

Gruet Brut Rosé (starting at $16) from New Mexico

*list provided by Shine on Yahoo.com 

 

To stretch these bottles a little further while making them more festive, set up a display of mixers in pretty bottles to create specialty bellinis and champagne cocktails.  At a recent event of ours, we used wintery flavors like mandarin orange and cranberry to dress up basic sparkling wine.  Interesting garnishes, like rock candy sticks or clementine sections takes the celebration one step further.

 

 

 

White Sparkling Cosmopolitan

2 oz sparkling wine

1 oz citron vodka

1/2 oz cointreau

splash of white or traditional cranberry juice

serve in champagne glass and garnish with a fresh cranberry skewer

 

 

Here’s to a Happy & Healthy 2013 from your friends at Butler’s Pantry!!!!!

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866