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Local Chefs Share Holiday Recipes

December 12, 2012

Hingham, MA -Chef de Cuisine at Linden Ponds in Hingham, Natale Umbro and Michael A. Ayers, Executive Chef at Brooksby Village in Peabody share some holiday recipes.
Cioppino soup ( 8 to 10 people), Natale Umbro, Chef de Cuisine at Linden Ponds
 Olive oil- ½ a pint
Saffon powder or threads- 1 pinch
Celery ¼" chop-1/2 of a cup
White onion ¼" chop-1/2 of a cup
Green bell pepper-1/2 of a cup
Garlic Minced-1/4 of a cup
Fresh thyme Minced-14 of a cup
Fresh parsley Fine Chop- ½ a cup
Dry Oreagno- 1 oz
Green Onions-1 cup
 Crushed tomato -1 can
V-8 or tomato juice 2qt can- 1 can (16 oz)
White wine-4 oz
Fish bases LS- ½ a lb
Black pepper - tt
White Fish-1/2 a lb
Crab meat- ½ a lb
Fresh Chopped Clam- 1 can (6 oz)
Corn starch-1 table spoon  box
Shrimp 21/25- 2 LB shrimp P and D
Clam with shell- 4 dozen
Brown vegetables with seasoning and deglace with wine.
Cook the seafood separate from the stock
 Chicken Maria, Natale Umbro, Chef de Cuisine at Linden Ponds
Chicken breast-4
Flour- 3 cups
Black pepper- 3 pinches
Garlic powder-1 oz
Oil-3 cups
Mix the flour with the black pepper & garlic powder.  Coat the chicken with the mixed flour and sauté the chicken till golden brown in a sauté pan. Put the chicken in a hotel pan.
Fresh Spinach- I lb bag of spinach
Garlic minced- 4 garlic cloves
Oil- 5 oz
Red pepper-2 peppers
Shredded Mozzeralla-8oz
Zip lock Plastic bag - large enough to fit the two peppers
In a different sauté pan wither the spinach down with oil and garlic till the spinach is deflated. Put into a smaller pan. Next take the whole red pepper and roast them over one of the burner till roasted (don't be afraid yo are removing the skin later so it will burn up). When the peppers are roasted put both peppers in a plastic bag and zip it shut. Wait 1 min and take the pepper out of the bag and remove the skin. Slice the pepper into strips.
Chicken stock 1 pint
 White wine- 1 cup
Corn starch- 8oz
Using the same pan as the chicken deglase the pan with white wine and add 1 pint of chicken stock into the pan. Boil the mixture and till thicken 9 if the stock boil and doesn't not thicken use corn starch (add water to corn starch; just enough to make into a slurry). Add corn starch to stock till the sauce thickens.
Assemble: Put the red pepper ontp of the chicken. Next, put spinach ontp of the red pepper. Next, put the mozzeralla ontop of the spinach.  Cook for 7 mines and top the chciken with sauce at servies.
 Stuffed Calamari W/ Fennel & Tomato Sauce, Michael A. Ayers, Executive Chef at Brooksby Village
 For the stuffed calamari

  •  20 each large Calamari Tubes 
  • 1 tbs olive oil
  • tsp chopped yellow onion
  • 10 each large shrimp  Chopped
  • 1 tsp chopped garlic
  • 1 tsp fresh parsley
  • ½ tsp fresh chopped tarragon
  • ½ tsp fresh chopped thyme
  • 1 cup seasoned dried bread crumbs
  • 3 oz melted unsalted butter
  • Salt & Pepper to taste
  • 1 oz toasted Pine nuts (optional)
  • 20 tooth picks

For the Sauce

  • 3 tbsp olive oil
  • Two bulbs fresh fennel  (sliced thin)
  • 1 large yellow onion (sliced thin)
  • 2 tbs chopped garlic
  • .25 cup chopped fresh basil
  • 1 cup red wine
  • 2 cans diced tomatoes
  • Salt & pepper to taste

Instructions Calamari
Pre heat a large Sautee pan add the olive oil then the onions cook until soft

  • Add the Shrimp and let cook until they turn a light red then add the garlic let cook for one minute. Season with salt & pepper
  • Add the herbs and blend well
  • Remove from the heat and add the bread crumbs melted butter & Pine Nuts blend well.
  • The mixture should be moist and form a ball when pressed together ( add more melted butter if necessary) Let cool completely
  • Place the stuffing in each Squid tube ¾ full leaving room for the calamari to shrink
  • Secure with a tooth pick.
  • Place in a single layer in an oven proof Baking dish

For the sauce
Heat a large sauté pan to medium high heat.

  • Place the olive oil in the pan
  • Add the sliced fennel and sliced onions and cook just until the vegetables are slightly wilted (5 minutes
  • Add the garlic
  • Season with salt and Pepper
  • Add the herbs and wine and simmer for additional 5 minutes
  • Add the two cans of diced tomatoes and simmer for  additional five minutes
  • Place the sauce over the calamari cover with tin foil and bake in a 350 degree oven for 1 hour.

 Carrot & Curry Soup W/ Crab cake Soup, Michael A. Ayers, Executive Chef at Brooksby Village

  • 3 oz butter
  • 2 large yellow onions (Sliced Thin)
  • 1 tbsp Chopped Garlic
  • 2 tbs curry powder
  • 1 tbsp ginger powder
  • 8 oz or 1 large Idaho potato (peeled and quartered)
  • 1 pound carrots (course chopped)
  • 32 oz chicken stock
  •  1 tbs Chopped fresh parsley
  • ½ tbs chopped fresh tarragon
  • 1/ tbs chopped fresh thyme
  • Salt & Pepper to taste
  • 8 oz heavy cream

Crab Cake

  • 8 oz fresh lump crab meat
  • 1 oz chopped red bell pepper
  • 1 oz chopped red onion
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh thyme
  • 2 tbsp mayo
  • 1 tbsp Dijon mustard
  • 2 each eggs
  • 4 oz seasoned bread crumbs
  • 3 oz olive oil


  • In a large medium sauce pot melt the butter and add the sliced onions adjust the heat to low let the onions caramelize (approximately  20 minutes)
  • Add the garlic and cook for 3 minutes
  • Add the curry & ginger powder and cook for one minute
  • Add the potatoes, carrots, salt & pepper and chicken stock raise the temperature to medium high and cook until the carrots are very soft.
  • When the Carrots are very soft remove from the heat and transfer the ingredients to a blender  Puree until a smooth silky texture is developed (Note do this in small batches and cover tightly and hold the cover down with a dry kitchen cloth,  the soup is very hot and may pop the cover of the blender when it is started if not held down)
  • On the last batch to be pureed add the fresh herbs return to the soup pot and add the heavy cream (taste the soup and make seasoning adjustments if needed) Let simmer on low heat

Crab Cakes

  •  Place the crab meat with all the ingredients (except the bread crumbs and oil in a large bowl blend well
  • Add the bread crumbs and fold them into the crab mixture.
  • Make  ten small crab cakes and place into the refrigerator for at least ½ hour to let the cakes set
  • In a sauté pan heat the oil to medium place the crab cakes in the sauté pan and sear each side to a golden brown)

 Place the soup into a bowl and place a crab cake in the center of the bowl. Garnish with Extra virgin olive oil
 Brooksby Village has three large clubhouses featuring an on-site medical center, staffed by full-time doctors, five restaurants, two convenience stores, two beauty parlors, a TV studio, a swimming pool, activity rooms, classrooms, game rooms and even two branches of a bank.  Residents also have the opportunity to take part in hundreds of different clubs and activities.  The community also has its own Interfaith Chapel on campus that serves as the physical foundation for a strong faith-based community.
 Linden Ponds is a full-service continuing care retirement community situated on a scenic 108-acre campus in Hingham, Massachusetts. The vibrant campus opened in October 2004, and is home to 1,200 people who are enjoying life to the fullest.