Impossible to Easy; Recipes by Chef Robert Irvine

Below are the recipes from the event at

Saints Heart and Vascular Institute Present Celebrity Chef Robert Irvine

Impossible to Easy
By Chef Robert Irvine

Artichoke Hearts Stuffed with Crab Salad
Ingredients
8 fresh artichokes
salt and freshly ground pepper to tast
1/4 cup prepared mayonnnaise
12 fresh chives, snipped into small pieces
2 teaspons fresh chopped flat-leaf parsley plus 18 small (2-leaf) parsley sprigs
1/8 teaspoon  Old Bay seasoning
Splash of Tabasco
1 shallot clove, diced small
Juice of 1 lemon
1tablespoon whole grain mustard
8ounces (1/2) cooked fresh backfin or lump crabmeant, such as Graham and Rollins Old Point Comfort brand (avoid using canned) pick over for shells

Method
slice the stems from the artichokes so that they have a flat base. Slice across the artichokes about halfway down, to trim off the prickly tops of the leaves.  Arrange the artichokes upright in a large saucepan os that they support each other.  Fill the pot with water to cover about three quarters of thw way up the artichokes and season generously with salt and pepper. Boil the artichokes over medium-highg heat uncovered, about 15 minutes, or until tender.  Remove the artichokes from the pan and set aside to cool

In a large bwol make a dressing by the combining the mayonnaise chives, chopped parsley, Old Bay seasoning.  Tabasco, shallot, lemon juice, mustard and salt and pepper to taste.  Place the crabmeat in another bowl and add just enough dressing to coat. Toss the crabmeat very lightly try not to break it up.  Cover and set aside to chill in the refrigerator.

Each artichoke heart and the remaining tender leaves that surround it will serve as a vessel for the salad.  When the artichokes are cool enough to handle, peel away most of the leathery outer leaves untill you reach the layer that's clinging tightly around the artichoke heart (the dislike pad at the bottom that secures the leaves) Sitting on the top of the heart is a cone-shaped cluster of immature prickly leaves are lighter in color.  Use your fingers to plick this cluster- the "choke" from each artichoke heart.  This will leave a cavity

Spread the surrounding leaves apart and spoon some crab salad into each vavity... Top witha tinny jparsley sprig

Serve on salad plates


Pineapple & Artichoke pasta with Pine Nuts
Ingredients
1 tablespoon unsalted butter
1 tablespoon grapeseed oil
3 garlic cloves, lightly crushed with the side of a knife blade and minced
2 cups shitake mushroom about 6ounces, cleaned, stems trimmed of the woodyparts and sliced
1 jalapenos pepper stemmed, seeded and diced small (use disposable plastic gloves while handling these and all hot peppers.  Protect your face and  eyes, and avoid breathing in the fumes.
3 tablespoon chopped cilantro
5 tablespoon chopped fresh flat-leaf parsley (2 tablesppons to mix in 3 tablespoons for garnish)
1 pineapple, peeled, cored and cut into medium chunks
1 teaspoon McCormick Mexican Style Chili Powder ( a really interesting combination of flavors)
1 teaspoon dried Italian seeasoning
(or 1/2 teaspoon each dried thyme and oregano
2 cups chiken stock
1 pound farfalle pasta
1 cup heavy cream
One 16-ounce can artichoke hearts, quarter cut
1/2 cup pine nuts
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil

Method
Bring a pot of salted water to a boil for th pasta

In a large saute pan over medium-high heat, melt the butter in the grapeseed oil.  Saute the garlic, shallots, mushrooms, jalapenos pepper, cilantro and parsley until the mushroooms give up their juices and the pepper begins to soften, about 5 to 8 minutes.  Stir in the pineapple, chili powder and Italian seasoning and let cok for about 5minutes.  Add the chicken stock and cook  until the liquid is reduced by half, about 7 minutes.  (Meanwhile, add the farfalle to the pot of boiling water.)  Stir the cream into the mixture, add the artichoke hearts and pine nuts, and cook until the flavors are integrate, about 5 more minutes.  Season with salt and pepper to taste and remove from the heat.

When the pasta is cooked al dente, drain, coat with the olive oil and season with freshly ground black pepper. 
Spoon some farfalle into a serving side.  Top with the sauce and garnish with parsley.


Chocolate Friands
Ingredients for Cupcakes
6 ounces semisweet or bittersweet chocolate pieces or chocolate squares (between 30% and 67% cacao, depending on desired sweetness,) coarsely chopped by hand or dropped throug the feed tube of your food processor and pulsed)
2 sticks (1 cup) unsalted butter
1 1/2 cups plus 1 tablespoon sugar
3/4 cup all purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
4 large eggs

Ingredients for Ganache
4 ounces semisweet or bitterswett choocalte pieces or chocolate squares ( between 30% and 67 % cacao, depending on desired sweetness,) coarsely chopped by hand or dropped though the feed tube of your food processor and pulsed
2/3 cup heavy cream

Equipment
Mini-muffin tins with 1- ounce capacity cups made by Wilton (avant) available at fantes.com
Foil muffin liners for mini tins (also available at fantes.com)

Method for cupcakes
Preheat the oven to 35 degrees Fahrenheit and line the muffin tins wiht foil liners.

Place the chocolate in a large mixing bowl.  In a small saucepan, melt the butter over medium heat until very hot.  Pout the butter over the chocolate and wishk or stir until smooth.  Ina medium mixing bowl, combine the sugar, flour, cornstarch, and salt and mix well

Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each adddition.  Add 2eggs and whisk until combined; the add the remaining 2 eggs and whisk just until incorporated. Be careful not to over mix the batter.

Transfer the batter to a liquid mesasuring cup for pouring and fill the muffin cups three quarter, full. Bake until the cakes just start to  crack on top about 10 to 12 minutes for mini- cupcakes or 12 to 15 minutes in the pan, then transfer the cakes to awire rack to let cool completely before frosting th ganache.

Method for ganache
In order to keep the frosting in place, the cupcakes must be completely coooled before dipping them into the ganaache.  Place the chocolate ina a samll heatproof bowl.  Bring the cream to just under a boil over low heat in a samll saucepan.  Pour the cream over the chocolate and let sit for a minute or two.  Stir gently with a rubber  spatula until the chocolate is melted and smooth.  If the chocolate is not melting reeadily, nest the bow in another bowl of very hot tap water. Taking care not to get water in the chocolate

Dip the cool cupcakes into the ganache, or spoon the Ganache over the cakes.