Fox 2 Cooking School winner at Andiamo

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Spring Slaw

Serves 4


1 quart Shredded cabbage

1 quart Shredded Broccoli stems

2 cups Assorted Shredded Pea Pods and Carrots

1 bunch Tuscan kale, raw, washed and finely chopped

1/2 cup Toasted hazelnuts

1 cup Crumbled Feta cheese

½ cup Dried cranberries

¼ cup Red onion, sliced

as needed Vinaigrette from below


Arrange attractively at the last moment.


Mustard Vinaigrette


1 cup Canola Salad Oil

1/3 cup Cider Vinegar

1 Tbls. Minced Garlic

1/4 cup Chopped Fines Herbes

2 Tbls. Stone Ground Mustard

1 Tbls. Pesto

as needed Honey

as needed Salt and White Pepper


1. Combine all ingredients together except for the oil.

2. Emulsify in the oil by slowly incorporating it into the base dressing.

3. Adjust seasoning as needed.


Heirloom Carrot Vegetarian Entrée

Serves 4 people


2 lbs. Mixed Colored Heirloom Carrots

¼ cup Extra Virgin Olive Oil

As needed Salt and pepper

2 quarts Arugula, washed and dried

1 cup Marcona almonds

½ cup Shallots, thinly sliced

1 cup Heirloom tomatoes, diced

½ cup Fresh Mint Leaves, torn

¼ cup Extra Virgin Olive Oil

2 Tbls. Lemon Juice, fresh squeezed

As needed Salt and pepper


½ cup Parmesan, shaved

4 each Eggs, Hard Cooked


1. In a large skillet, sauté the carrots in the olive oil, until tender and caramelized.

2. Combine all of the other ingredients together, except for the garnish.

3. Season as needed and place over the carrots.

4. Garnish liberally with parmesan cheese and slices of hard cooked egg.


Steak Siciliano with Ammoglio Sauce

Serves 4 people


24 ounces Beef Tenderloin, cut into 4 each 6-ounce portions

As needed Salt and Pepper

¼ cup Extra Virgin Olive Oil

1 cup Sicilian Style Breadcrumbs, Seasoned

1 cup White Sesame Seeds

1 cup Olive Oil, for cooking

1 quart Whole Peeled San Marzano Tomatoes in Juice (crush by hand)

4 fl. oz. Extra Virgin Olive Oil

10 each Garlic Cloves, sliced

¼ cup Fresh Basil, chiffonade

2 Tbls. Fresh Parsley, chopped

2 tsp. Oregano, dried

As needed Salt and Pepper


1. Season the steaks evenly with salt and pepper.

2. Coat with the olive oil and dredge in the breadcrumbs, pressing firmly.

3. Heat the other olive oil in a skillet and sear the steaks on both sides.

4. Finishing cooking in 350 F oven as needed to reach desired temperature.

5. To prepare the sauce, cook the garlic in the olive oil until just golden brown.

6. Remove from the heat and allow to cool.

7. Place the herbs and spices on top of the tomatoes and pour the warm oil over them to just slightly cook them. Make sure all of the ingredients are added to the sauce and combine well to marry the flavors. Adjust salt as needed.

8. Serve with your favorite seasonal vegetable and starch.


Homemade Gnocchi with Lobster Tail

Serves 4 people


24 ounces Potato Gnocchi, par cooked and cooled

¼ cup Butter, unsalted

2 lbs. Lobster Tail Meat, rough dice

As needed Salt and Pepper

3 ounces Leeks, split, washed and diced

8 ounces Mushrooms, assorted, rough chop

3 ounces Fava Beans, split, blanched, peeled

10 ounces Asparagus, 1 bunch, trimmed and sliced

1 cup Heirloom Tomatoes, diced

4 fl. oz. White Wine

2 fl. oz. Brandy

2 Tbls. Lemon Juice, fresh squeezed

½ stick Butter, unsalted

1 pound Spinach, rough chopped

as needed Salt and White Pepper


1. In large skillet, heat the butter, season and sauté the lobster tail for about 1 minute.

2. Add the leeks and mushrooms, cook over higher heat.

3. Add the fava beans and asparagus, cook 1 more minute.

4. Deglaze with the white wine and add the tomatoes.

5. Add the brandy and reduce the liquids by about half.

6. Add the butter, season and make sure all ingredients are cooked through.

7. Toss in the spinach at the last second and just mix it to wilt the spinach.