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    Inspirational Cooking With Bruce: A Journey Into Cultural Fusion Foods
    Inspirational Cooking With Bruce: A Journey Into Cultural Fusion Foods
    Inspirational Cooking With Bruce: A Journey Into Cultural Fusion Foods
    Ebook198 pages1 hour

    Inspirational Cooking With Bruce: A Journey Into Cultural Fusion Foods

    By Bruce Persiano

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    About this ebook

    These are some of my best recipes with 40 years of experience as an Executive Chef in the culinary arts arena. The recipes are for the moderate level cook and they are easy to follow and very friendly. My recipes are providing great nutrition, education, and motivating and inspirational thoughts.

    This is a cookbook surrounded by culture fusion influences and will unequivocally provide the user a rewarding experience as they build and create my global food. A special section of the book called Food Meditation and Imagination Therapy will help you conceptualize and learn about several critical key points when creating dishes. Truly an area of the book with bold and superior presentation features.

    My book was developed as a way for me to give back to people my knowledge of foods and to inspire and motivate everyone to create, think, visualize, and develop new culinary skills to share with friends and family. I hope through this book you will have a full life time of appreciating my recipes and approach to cooking. In the near future, there will be more books to follow in the footsteps of this one.
    LanguageEnglish
    PublisherBookBaby
    Release dateOct 20, 2017
    ISBN9781543914924
    Inspirational Cooking With Bruce: A Journey Into Cultural Fusion Foods

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      Book preview

      Inspirational Cooking With Bruce - Bruce Persiano

      Copyright © 2017 by Bruce Persiano

      All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.

      Table of Contents

      About the Author

      Appetizers and Bites

      Polpetta della Famiglia Persiano

      Summer Zucchini Pie Catania

      Great Yukon Bite

      Eggplant Broccoli Rabe Rollatini

      Mahogany Asparagus Sausage Stuffed Mushrooms

      Poultry

      Chicken Movado

      Cornish Glazed Stuffed Hen

      Turkey Cutlet Roma

      Creamy Chicken Pot Pie

      Chicken Messina

      Beef/Pork

      Beef Braciole Mario

      Pink Vodka Meat Loaf

      New York Strip Shrimp Montego

      Cajun Rubbed BBQ Ribs

      Pork Chop Trieste

      Vegetables

      Broccoli Rabe with Garlic

      Mexicali Fiesta Guacamole

      Green Bean Sausage Parma

      Cauliflower Fromage Ovale

      Lemon Butter Garlic Broccoli

      Fish/Seafood

      Shrimp Scampi

      Baton Rouge Style Crab Cake

      Clam Crusted Baked Salmon

      Pan Seared and Braised Mahi Mahi

      Sea Scallops Louise

      Food Meditation and Imagination Therapy

      Avocado pretzel chip tomato baby spinach leave tower

      Eggplant salami provolone basil red pepper bite

      Shrimp zucchini bean marinara towers over crusty Italian bread

      Currant cream cheese wave blood orange red grape bread bite

      Asparagus egg and string cheese envelope with hash brown nuggets

      Italian cold garlic and olive oil infused pasta with herbs, seasonings and garnishes

      Tortilla boursin cheese salsa weeping cilantro yellow pepper spear Tower

      Eggplant Parmesan

      BBQ wings with dry salsa, lettuce bed, and crumble bleu cheese

      Beef Bourguignon

      Pickled egg finger food platter

      Chicken Parmesan with zucchini border

      Steamed organic egg taylor ham potato hash cheddar cheese bread toast bite.

      Filet mignon with Cajun shrimp, multi colored cob on the corn and asparagus tee pee

      Almond pistachio macaroon nutella chocolate ice cream sandwich

      Grilled pesto spinach garlic ricotta kalamata olive pie

      Herb crusted pork tenderloin with green beans marinara and roasted multi-colored peppers and onions

      Mexican crusted atlantic salmon with asian seasoning with spinach and garlic

      Crispy chicken salad with fluted eggs, vegetables, and salsa tortilla cups

      Sausage vegetable bean soup

      Pastas

      Calamari Cremona

      Spicy Shanghai Francisco Noodles

      Fettuccine Alfredo Royale

      Classic Lasagna Campania

      Mediterranean Gnocchetti

      Salads

      Roasted Salmon Mélange

      Mediterranean Italian Antipasto

      Tuna Tortellini Puebla

      Delmonico Beef Steak

      Yukon Golden Baby

      Sauces

      Tomato Sauce

      Mushroom Vodka Sauce

      Espagnole Brown Sauce

      Sauce Veloute

      Sauce Hollandaise

      Sauce Béchamel

      Sweet Things

      Oatmeal Chocolate Raisin Drop

      Jewish Coffee Cake

      Just A Brownie

      Bread Pastry Puddin’

      Peanut Butter Smooch

      A Few Of My Favorites

      Twisted Italian Wedding Soup

      Clams Portofino

      Pizza Pizza

      Lobster Florence

      Anchovy Angel

      Southern Bayou Seafood Chowder

      Glossary

      Author’s Final Words

      Contributions and Credits

      Author and Photographer

      Facebook Development Food Group Administrators

      Hyperlinks

      Bruce Persiano’s 40 years of experience in food services have been honed through extensive schools, cooking for the military, corporations, dignitaries, restaurants, hotels, country clubs, and even affluent families.

      As an Italian American and member of a family where everything was centered on food and cooking, Bruce has evolved into an Executive Chef whose every dish has become a culinary art form steeped in culture and tradition. To this day, he has many vivid memories of his family enjoying the food experience that they all shared and loved throughout their lives. The process of creating enticing foods while gaining tremendous stress release, self-confidence, and a sense of accomplishment is what has compelled him to create all of these recipes.

      This book is a reflection of his inspirations and motivations gained through a life of cooking for others.

      Facebook Food Group – People Who Want To Speak Their Mind, Have Fun, and Enjoy The Food Cafe https://www.facebook.com/groups/313398578809494/

      BLOGGER SPACE – Inspirational and Motivating Food Thoughts. https://www.facebook.com/brucepersiano%20/

      Every Italian family has a different recipe for meatballs. This Persiano family recipe offers a sophisticated twist on your typical meatball and will tease your palate to deliver an ultimate sense of enjoyment! The raisins and pine nuts are optional, but they really make this recipe outstanding!

      Ingredients

      Prepare my tomato sauce recipe in this book and set aside for later use

      1/4 cup raisins – (optional)

      2 slices Italian soft sandwich bread

      1 pound ground veal, beef, and pork or any combination you like

      1/4 cup freshly grated Pecorino Romano

      1/4 cup plain dry bread crumbs

      2 cups vegetable oil, for frying

      1/4 cup pine nuts – (optional) –

      you can toast them for more intense flavor or leave them raw

      1 large egg, beaten

      3 garlic cloves, minced

      1 teaspoon oregano or to your taste

      5 fresh basil leaves chopped

      1/4 cup milk for soaking bread

      1/4 cup chopped flat-leaf parsley – (Italian)

      Salt and pepper to taste

      Preparation

      In a bowl, soak the bread in milk until saturated. Transfer the bread to a large bowl. Mash the bread to a rough paste and stir in the egg, garlic, Italian parsley, fresh basil, oregano, salt and pepper. Add the meat mixture, raisins, pine nuts, and cheese and mix until combined. Add the bread crumbs, 1 tablespoon at a time, and mix gingerly until the mixture is formed. Refrigerate for one hour, remove and form the meatballs to the size you like. Dip your index and middle finger in some olive oil, rub on your palm of your hand as you roll the meat ball. This will make it smooth and sealed ball.

      In a large, nonstick skillet, heat the vegetable oil until shimmering. Add the meatballs in 2 batches and fry over moderate heat, turning until browned and cooked through, about 12 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate. Add the meatballs to the sauce and simmer for 30 minutes. Serve in bowls, passing more cheese at the table. The meatballs can be baked as well if you do not want to fry them. Bake at 350 degrees F until brown-about 20 minutes. If you like you can also serve the meatball as an appetizer (canapé) as depicted above by adding a rosette or dab of whole milk ricotta cheese, two petite basil leaves, and a few pine nuts. Sprinkle with Pecorino Romano or your choice of grated cheese.

      Variations may include but not limited to turkey, chicken, or sausage as a for protein alternative.

      Makes 12-15 meatballs depending on the size.

      This crustless pie is a great summer squash dish with a light, fluffy, texture; it’s full of robust flavor. It’s also a great source of fiber and vitamins. I have enjoyed this family tradition throughout my entire life. It can be cut like a pie or into petite squares for serving.

      Ingredients

      3 cups raw zucchini food processor sliced thin

      1 cup Bisquick or a similar pre-mixed baking mix

      1/4 cup Pecorino Romano or your choice of grated cheese

      1 yellow onion fine chopped

      2 tablespoon fresh Italian parsley chopped

      1/2 teaspoon salt

      1/2 teaspoon oregano

      1/2 teaspoon garlic powder

      4 eggs beaten

      1 tablespoon fresh basil chopped

      Preparation

      Preheat the oven to 350 degrees F. In a large mixing bowl combine eggs and Bisquick and mix until batter is formed. Add the

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