Reader Kathleen Koch wrote to say she heard a recent segment on WLRN 91.3 FM featuring Miami chef and restaurant owner Adrianne Calvo.
Koch tried the Internet to find the recipe for Calvo’s Nutella croissant bread pudding, which was mentioned on the show, but she came up short and asked if Cook’s Corner could fetch it.
Chef Adrianne’s Vineyard Restaurant and Wine Bar (11510 SW 147th Ave.) has been a bright spot in Kendall since 2007, when she opened it at age 23. Calvo has appeared on Chopped, has written several cookbooks, and is a regular contributor to food shows. She generously provided the recipe — one to swoon over, for sure!
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Q. One of my family’s favorite dishes was the chicken cacciatore at Luca Bella in Aventura. They recently closed, and I was wondering if you could get us the recipe so we could recreate this at home.
STAN ADELMAN, MIAMI
A. Here’s hoping someone will share the restaurant’s recipe. In the meantime, let’s remember Luca Bella fondly with this wonderfully indulgent lobster ravioli from a few years back.
For those who don’t want to go to the trouble of making fresh pasta, which makes this recipe time consuming, substitute fresh lobster ravioli from the supermarket. You won’t get the lovely zing of fresh ginger that makes Luca Bella’s version unique. But the creamy shrimp sauce makes even the shortcut pure bliss.
I don’t eat a lot of red meat, but occasionally the aroma of a grilling hamburger simply beckons.
Since it is national grilling month — who knew? — we tried these “inside-out” cheeseburgers, where a glorious ooze of melted cheese meets meat — and overcome philosophical and health concerns. The recipe is from Kerrygold, whose Irish cheeses come from milk from grass-fed cows, for those following paleo diets.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.
Adrianne Calvo’s Nutella Croissant Bread Pudding
3 extra large whole eggs
8 extra large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup semi-sweet chocolate chips
1 cup Nutella
Heat oven to 350 degrees. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, salt, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10-by-15 by 2-1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the chocolate chips and Nutella, then add the tops of the croissant. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. (Note: Tested in a 9-by-13-inch pan and worked fine).
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to let out. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature. At the restaurant it is served with vanilla ice cream. Makes 8 servings.
Per serving: 904 calories (49 percent from fat), 50 g fat (25 g saturated, 12.2 g monounsaturated), 338 mg cholesterol, 16.9 g protein, 100 g carbohydrates, 3.4 g fiber, 436 mg sodium.
Source: Chef Adrianne Calvo.
1/3 cup grated cheddar cheese
1/3 cup grated Swiss cheese
1 1/2 pounds ground beef (80/20 ground chuck suggested)
1 1/2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 soft hamburger buns
Combine cheeses in a small bowl; set aside. Place ground beef in a medium bowl. Sprinkle with Worcestershire, salt and pepper. Mix gently, just until combined. Don’t over-mix, or burgers will be tough! Divide beef into 12 equal portions. Flatten each into a thin patty about 4-inches in diameter. Place 11⁄2 tablespoons cheese in center of 6 patties, leaving a border around edges. Cover each with another patty. Pinch edges to seal, then pat top of each patty to flatten. Gently pat sides of stacked patties to make a uniform-looking burger. Refrigerate stuffed patties for at least 10 minutes and up to 4 hours.
Preheat grill to medium-high; clean and oil grates. Grill burgers until cooked through, about 4 minutes per side. Serve on buns with your favorite toppings and condiments. Makes 6 servings.
Per serving: 468 calories (56 percent from fat), 28.7 g fat (11.9 g saturated, 11.5 g monounsaturated), 95 mg cholesterol, 27.5 g protein, 22.8 g carbohydrates, 1 g fiber, 711 mg sodium.
Source: Kerrygold Irish Cheeses.
Luca Bella’s Lobster Ravioli in Creamy Shrimp Sauce
8 ounces lobster meat, partially cooked
2 fresh scallops
1 teaspoon fresh ginger, minced
1 drizzle olive oil
Salt and pepper to taste
1 tablespoon fresh basil
2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra virgin olive oil, divided
Cornmeal for dusting
1 egg, for egg wash
2 tablespoon of olive oil
1 tablespoon shallots, minced
1 teaspoon garlic, minced
3 extra large shrimp, peeled and deveined, cut in small pieces
2 ounces brandy
1 cup canned crushed tomatoes
2/3 cup heavy cream
Salt and pepper to taste
Make the filling: Finely mince all ingredients, or pulse in food processor, to make a chunky puree. Keep refrigerated while proceeding.
Make the dough: In an electric mixer using the dough hook if available, combine flour and salt. Add the eggs one at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball.
Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with the remaining olive oil, wrap the dough in plastic wrap and let rest for 30 minutes.
Cut the ball of dough in half and put the rest away, covered to prevent it from drying. Dust the counter with flour. Roll the dough through a pasta machine until the dough is paper thin, about 1/8” thick. Dust the counter surface with flour and place the dough on it.
Beat 1 egg with 1 tablespoon of water and make an egg wash. Brush the dough with the egg wash (this will act as a glue). Place the lobster filling in a piping bag, and pipe small circles on half of the pasta sheet. Fold the other half over filling, like a blanket. With the fingers, press any air pocket between the filling. Using a sharp knife or pizza wheel, cut each pillow into desired form. Dust the ravioli with cornmeal and refrigerate until ready to use.
Make the sauce: In a heated sauce pan add olive oil, shallots, and garlic and sauté until translucent. Add the shrimps and sauté until they turn pink. Remove the sauce pan from heat, and add the brandy. Return the saucepan to the heat and cook for about a minute (This will cook all the alcohol off). Add the crushed tomatoes, heavy cream, salt and pepper. Stir constantly for about 5 minutes. At the same time, cook the ravioli in boiling water until they begin to float on the water. When raviolis are cooked, drain well then toss in the sauce and serve. Makes 2 servings.
Per serving: 1,321 calories (45 percent from fat), 66 g fat (24.7 g saturated, 31.4 g monounsaturated), 524 mg cholesterol, 54 g protein, 108 g carbohydrates, 5.4 g fiber, 2,178 mg sodium.
Source: Michael Maltese, Luca Bella, from Cook’s Corner archives.