Nicole Marchetti’s love of food began at an early age while working at a café with her mother. After earning her associate’s degree at The Culinary Institute of America, she held a number of sous chef and executive chef positions at restaurants, including Rouge in Philadelphia, and appeared on (and won!) the Food Network TV’s Chopped program. Nicole is thrilled to have the opportunity at the Pennsylvania Culinary Institute YTI-Lancaster to pass on her knowledge and skills to up-and-coming culinary professionals.
Braised Beef Short Ribs with Saffron Risotto
Serves 4
2 pounds boneless short ribs, cut into 4 portions
1 small onion, diced
1 carrot, peeled and diced
2 stalks celery, diced
2 cloves garlic, peeled
1 bay leaf, 1 sprig thyme, and 1 sprig parsley, wrapped in cheese cloth and tied
¼ cup tomato paste
1 cup red wine
6 cups beef stock
Oil for cooking
Salt and pepper
1. Heat oil in a heavy-bottomed pan. Make sure to use a pan that has high edges or use a Dutch oven.
2. Season the short ribs with salt and pepper. Sear the ribs on all sides, making sure to get an even sear on each side. Remove from pan.
3. While your pan is still on the heat, add in the vegetables and caramelize. Add in the tomato paste and cook.
4. Deglaze with red wine and reduce the wine by at least half. Add the stock, the sachet, and then carefully the ribs. Bring to a simmer on the stove.
5. Transfer to a 300° oven and cook until tender, about 2 hours.
For the Saffron Risotto:
1 cup Arborio rice
3-4 cups chicken or vegetable stock
¼ cup white wine
¼ cup small-diced onion
2 cloves garlic, minced
1 pinch saffron
¼ cup Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
1. Heat oil in a pot and cook onions and garlic until tender.
2. Add in the Arborio and toast the rice, making sure to continually move the Arborio around. Add in the white wine and reduce. Add saffron. Add in stock a cup at a time and continue to stir the rice frequently, allowing the rice to absorb each cup before pouring the next.
3. Cook until rice is tender and stock is absorbed. Add in the cheese and butter. Taste and adjust seasonings.
4. Spoon risotto into a bowl and top with a short rib and juice from the rib.
5. Garnish with shaved fennel tossed with olive oil and lemon juice if desired.
Harissa and Ginger Lobster Salad in Endive
Serves 4
1 pound fresh lobster, cooked, cleaned, cut, and cooled (from roughly 3-4 pounds of live lobsters)
2-3 tablespoons harissa
1 tablespoon grated ginger
¼ cup celery, small-diced
1 clove garlic, minced
1 lemon, juiced
1 tablespoon honey
Mayonnaise, to taste
8-10 endive leaves
Micro basil for garnish
Salt and pepper
2 scallions sliced on a thin bias
1. Mix the harissa, ginger, celery, lemon juice, honey, mayonnaise, salt, and pepper in a bowl. Taste the mix and adjust mayonnaise and harissa to taste. Combine the harissa mix with the lobster meat just to coat the meat; fold in the scallions. Taste the lobster and adjust salt and pepper.
2. Cover and refrigerate until ready to use.
3. Lay out endive leaves. Carefully spoon salad mix into the leaves and garnish with micro basil.
Spice Rubbed Pork Chop with Chickpea Tagine
Serves 4
4 bone-in pork chops
2 teaspoons cumin
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon cayenne
1 teaspoon ground allspice
½ teaspoon ground cloves
For Tagine:
2 cans chickpeas, drained and rinsed
1 small onion
3 cloves garlic, minced
½ pound butternut squash, peeled and cut into 1-inch dice
1 cinnamon stick
1 teaspoon cumin
Zest of 1 lemon
1 can diced tomatoes
2 cups of stock or water
Oil for sautéing
Salt and pepper to taste
1. Mix spices together in a bowl and season the pork chops.
2. Heat oil in a skillet, sear the pork chop on both sides, and put in a 350° oven to finish cooking. (May also grill the pork chops.)
3. In another sauté pan or pot, heat oil. May also use a proper tagine pot to cook. Cook the onions and garlic until translucent. Add in the chickpeas, squash, cinnamon stick, cumin, and tomatoes and heat to a simmer.
4. Add in enough stock or water to cover the ingredients and cook until squash is tender.
5. Add in the lemon zest and turn off the heat. Stir to combine. Taste and season with salt and pepper. Serve with finished pork chop.
Orange Almond Cake with Mascarpone Whipped Cream and Candied Pistachios
Serves 8
2 oranges, scrubbed
5 eggs, separated
8 ounces ground almonds (about 1 ½ cups)
1 cup sugar
Flaked almonds
1. Preheat oven to 350° and lightly grease a 9-inch springform pan.
2. Place the oranges in a pot and cover with water. Simmer the oranges until tender and cooked (about 1 hour). Once cooked, cut open the oranges and remove any seeds. Pureé the oranges in a blender or food processor until smooth. Allow to cool slightly.
3. Put the egg whites into the bowl of a stand mixer and whip until soft peaks form. Gradually add in half of the sugar and whip for an additional minute.
4. In another bowl whip the egg yolks with the rest of the sugar until pale and thick. Fold the orange puree and almonds into the egg yolk mix. Gradually fold the egg white mixture into the yolk mixture.
5. Pour mix into the springform pan and top with flaked almonds. Bake for 50-55 minutes until a toothpick is inserted and comes out clean. (You may have to cover the top with foil if it is browning too quickly.) Allow to cool slightly before removing from pan.
6. Cut cake into desired sized pieces. Serve with mascarpone whipped cream and candied pistachios.
For the mascarpone whipped cream:
4 ounces mascarpone
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 cup heavy cream
1. Whip the mascarpone and sugar in stand mixer until thoroughly combined.
2. Add in vanilla and heavy cream and whip on high speed until stiff peaks form, scraping down the bowl when necessary.
For the candied pistachios:
¼ cup white sugar
¼ cup brown sugar
Pinch salt
1 egg white
8 ounces pistachios
1. Mix together the sugars and the salt. May also add in spices like cinnamon, nutmeg, clove, etc.
2. Whip the egg white until frothy. Add in the pistachios to the egg white and toss to coat.
3. Sprinkle in the sugar mixture to the pistachios and stir to combine. Place the nuts in a single layer on a sheet pan lined with a Silpat. Bake for 30-35 minutes, stirring a few times. Cool completely.