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RECIPES
The history of Jenn Martello as a chef and innovator can only be described through their signature style, soul and unique techniques. Take a look at some of their most delicious and acclaimed recipes below.
BUTTERNUT SQUASH ALFREDO
Serves 4-6
1 each Butternut Squash, large peeled, seeded and cubed (about 6 cups)
1 cup Heavy cream
1 cup Chicken Broth
2 Tbsp Garlic Olive Oil Olive Morada
2 tbsp Butter, unsalted
1 lb Fettuccine or preferred pasta
3 oz Parmesan, grated More for serving
2 tbsp Pumpkin Spice White Balsamic
Olive Morada
1 1/2 tsp Kosher Salt
Fresh ground pepper To Taste
Nutmeg Optional, garnish
Directions:
In a large saucepan add squash, heavy cream, chicken broth, garlic olive oil and butter. Bring to a simmer and cook for 15 minutes until squash is tender.
Fill a large pot with salted water and cook pasta according to package directions.
Using an immersion blender or upright blender puree butternut squash mix, stir in parmesan, pumpkin spice white balsamic vinegar, salt and ground pepper to taste.
Drain pasta and pour desired amount of sauce over noodles, you may have extra sauce (it freezes well) Toss with noodles, sprinkle with nutmeg and serve with extra parmesan.
Enjoy!
APPLE CREPE-PASTA
Serves 3-5
Crepes
4 each Large eggs
1/4 tsp Salt
1 1/2 cup Cold water
*more for thinning batter
2 cups Flour
4 tbsp Softened butter
Apple Topping
3 each Large apples, peeled and sliced
2 tbsp Butter
3 tbsp Brown Sugar
1 pinch Salt
1 cup Heavy cream
1/2 tsp Cinnamon, ground
Sliced Almonds, whipped cream
*Optional
Directions:
Using a stand mixer with a whisk attachment whisk eggs and salt until foamy, pour in water and mix on medium. Sift flour over mixture and mix just until combined, being careful not to over mix. Batter should be on the thin side, if too thick adjust with water.
Heat a 10” skillet and coat with butter, pour ⅓ cup of batter on the skillet and cook 1 minute each side. Repeat with batter and recoat the skillet with butter as needed. Place crepes to the side.
Cut crepes into ½” ribbons and set to the side.
Place 2 tbsp butter into the skillet with the sliced apples add pinch of salt, saute 4-5 minutes.
Add brown sugar, heavy cream and cinnamon to saute pan, simmer until bubbly and thickened, 5-7 minutes.
Toss apple mixtures with crepe ribbons and top with sliced almonds, whipped cream and a sprinkle of cinnamon.
Enjoy!
FIG AND BLUE CHEESE PAVLOVA
Serves 6-8
Pavlova
4 each Egg Whites
1 cup Sugar
1 tsp Vanilla Extract
½ tsp Cream of Tartar
1 tsp Cornstarch
Topping
1 cup Heavy Whipping Cream
1 tsp Vanilla Extract
2 Tbsp Powdered Sugar
1 cup Fig infused Balsamic vinegar
*sub. Plain balsamic vinegar
1/4 cup Brown Sugar
5 each Figs quartered
1/4 cup Blue cheese crumbled
10 each Mint leaves For garnish
Directions:
Preheat oven 350* Line the baking sheet with parchment paper.
With a stand mixer whip egg whites until stiff peaks, slowly add in sugar and vanilla extract. Peaks should become glossy and very stiff. Fold in cornstarch and cream of tartar.
Spread egg white mixture on parchment paper in a circle making a well in the center to hold the whipped cream and fruit. Place in oven and lower temperature to 200* bake for 75 minutes. Turn the oven off and allow the pavlova to cool in the oven completely.
Whip heavy cream, vanilla extract and powdered sugar until soft peaks and set aside.
In a small saucepan add vinegar and brown sugar, bring to a low boil and reduce until vinegar is thick and syrupy approximately 20 minutes.
Assemble pavlova: spread whipped cream in well of pavlova, arrange fig quarters, sprinkle blue cheese crumbles, garnish with mint leaves and drizzle with balsamic reduction.
ROASTED TOMATO GALETTE
Serves 4
Ingredients:
Crust
1 ½ Cups All purpose flour
1 tsp Kosher Salt
1/2 cup Unsalted butter, cold cubed in small pieces
6 tbsp Ice water
Filling
1/2 cup Mascarpone
1/2 tbsp Grainy Mustard
1/2 cup Shredded Parmesan plus more for topping
2 cups sliced variety of tomatoes
1 each shallot, sliced
1/4 tsp Salt
1/4 tsp Oregano
1 tsp Olive oil
10 each Basil leaves
1 each Egg whisked with 1 tbsp water
For egg wash
Salt and pepper to taste
Directions:
Sift flour and salt together, work in cold butter with a fork or pastry cutter until crumbly. Add ice water in and stir until dough comes together, form into a disk and wrap with plastic wrap, chill for at least 30 minutes.
Pre-heat oven to 400. Line a baking sheet with parchment paper and lay tomato and shallot slices in a single layer, drizzle with olive oil and sprinkle with oregano, salt and pepper. Roast for 15-20 minutes. cool.
Combine mascarpone, mustard and ½ cup parmesan, set aside.
Dust workspace with flour and roll out dough into a 12” circle.
Spread mascarpone mixture on rolled out dough leaving a 2” border. Arrange roasted tomatoes and shallots on top overlapping each tomato. Fold edges over toward the center. Brush folded edges with egg wash and sprinkle with parmesan.
Bake for 25-30 minutes until the crust is golden. Allow to cool before serving. Place basil leaves on top for garnish.
Enjoy!
GRILLED PEACH PIZZA
Serves 4
1 each Prepared pizza dough
Homemade or store bought
3 each Yellow Peaches, sliced
2 tbsp Avocado Oil
2 tsp Champagne Vinegar
1/2 tsp Sea salt
4 ounces Mascarpone
1 cup Arugula
1 tbsp Honey
1 tbsp Lemon zest
1 pkt Edible flowers
Optional for garnish
Directions:
1. Pre-heat grill to medium heat. Roll out pizza dough on cornmeal and transfer to a baking sheet. Grill pizza dough directly on grates 3-4 minutes per side. Set cooked crust aside
2. Toss peach slices with avocado oil, champagne vinegar and sea salt. Grill peach slices 2-3 minutes per side. Set grilled peaches aside.
3. Spread mascarpone on cooked crust, arrange peaches on top mascarpone, place arugula in the center of the pizza.
4. Drizzle with honey, sprinkle with lemon zest and add edible flowers.
5. Enjoy!
SWEET CORN ICE CREAM
Serves 4
Ingredients:
2 cups Creamed corn
Homemade or store bought
1 1/2 cups Heavy Cream
1/2 cup Sour cream
1/2 cup Sugar
1 tsp Vanilla
5 each Large egg yolks Beaten
1 cup Crushed tortilla chips
Directions:
1. Place creamed corn, heavy cream, sour cream, sugar and vanilla into the saucepan. Simmer over medium heat.
2. Temper the eggs by whisking in ½ cup of the hot corn mixture into the eggs. Slowly drizzle the tempered mixture into the saucepan. Stir until thickened. Remove from the cooktop.
3. Place mixture in batches in a blender and blend until smooth. Pour through a strainer to catch any leftover corn bits. Place in the refrigerator for 4 hours.
4. Pour into the ice cream maker and process for 25 min. During the last 3 minutes drop in crushed tortilla chips. Scoop into the container and freeze overnight.
5. Serve with tortilla chips as a garnish.
6. Enjoy!
HALLOUMI AND HARISSA CAPRESE
Serves 2-4
Ingredients:
1 8 oz pkg Halloumi cheese
Drained and dried with paper towel
1 cup Tomatoes sliced
Variety of small and colorful
1.5 Tbsp Avocado oil
2-3 tbsp Olive Morada Harissa infused olive oil
10 each Mint leaves, small
1 pinch Large flake salt
Directions:
1. Cut halloumi into ½ inch slices, dry each slice with a paper towel to ensure a brown crust. Heat a large skillet over medium/high heat and add oil. Place cheese slices down and cook each side 1- 2 minutes until golden crust forms. Place to the side.
2. Arrange fried cheese and tomatoes on platter layering one on top of the other. Place mint leaves between tomatoes and cheese.
3. Drizzle with Olive Morada Harissa infused olive oil and sprinkle with salt flakes.
4. Enjoy!
ZUCCHINI AND WHITE CHEDDAR FRITTERS
Serves 4
4 cups Shredded Zucchini
1 cup Panko Bread Crumbs
1/2 cup Sharp white cheddar, shredded
2 each eggs
Salt and pepper to taste
3 tbsp Avocado Oil
Directions:
1.Place zucchini in a colander in the kitchen sink, sprinkle generously with salt and allow it to sit for 10 minutes to draw out moisture. Squeeze zucchini in a cheese cloth and move as much water as possible.
2. Whisk eggs in a medium bowl. Add zucchini, bread crumbs, cheddar and salt and pepper. Mix together.
3. Form mixture into patties.
4. In a skillet over medium heat, heat oil. Cook the patty for 3-4 minutes per side or until golden.
5. Serve with salsa and a poached egg.
6. Enjoy!
ZUCCHINI POPTARTS
Serves 6
Crust
3 1/4 Cups All purpose flour
Note* Pre-made pie crust works well here.
1 1/4 tsp Kosher Salt
1 cup Crisco
½ - 3/4 cup Cold water
Filling
2 cups Water
4 cups Shredded zucchini
1/2 cup Brown sugar, packed
1/2 cup Sugar
1 tsp Cinnamon
1 tsp Cream of tartar
1/2 tsp Salt
2 tbsp Flour
1 each Egg beaten with 1 tbsp water
Icing and Sprinkles optional
Directions:
Sift flour and salt together, work in crisco with a fork or pastry cutter until crumbly. Add cold water in and stir until dough comes together, form into a disk and wrap with plastic wrap, chill for at least 30 minutes.
Bring water to a boil, add zucchini and poach for 3 minutes, remove from heat drain and squeeze out excess water.
In a bowl combine zucchini, brown sugar, cinnamon, cream of tartar, salt and flour.
Dust workspace with flour and roll out dough into a large rectangle about ¼ thick. Cut the rectangle in half. Lay it on top of the other rectangle and using a pastry wheel cut out the smaller rectangles for the poptarts. Separate the tops from bottoms.
Place 1 -2 tbsp of filling in the center of each smaller bottom rectangle. Brush the edges with egg wash and place the top on the poptart. Seal the edges using the tines of the fork. Place on a baking sheet lined with parchment. Repeat with remaining poptarts.
Brush poptarts with egg wash, bake for 15 - 20 minutes until golden.
Cool on the cooling rack, Decorate with icing and sprinkles.
Enjoy!