Gala 2007
Photo: K. McLean
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Article: Gala
"Applauding a chef's ingenuity"
Princeton Packet (Pat Tanner)
Friday, 10/6/06
When New Jersey Opera Theater holds its second annual Celebrate Opera gala at the Hyatt Regency Princeton on Oct. 14, the expected 300 guests will feast on such carnivorous delights as filet mignon with morel sauce, Bourbon-soaked beef tenderloin with horseradish cream, Peking duck in phyllo, and mahi-mahi crusted with artichokes and leeks. But vegetarians will be coddled, as well — and with dishes as lush and delicious as Swiss chard strudel with charred yellow pepper sauce, even the most stalwart carnivore may just opt to go meatless.
"This is an exciting dinner for us," says the Hyatt's executive chef, Anthony Perrotti, who developed the menu for the gala's cocktail reception and three-course dinner in collaboration with the opera theater committee. "It's such a high profile event to kick off our fall social season, and the menu is well rounded. The vegetable strudel recipe was developed specifically for this event."
Despite what looks like a long list of ingredients, the dish is easy to reproduce at home, with or without the sauce, and its elegant presentation makes it ideal for holiday entertaining.
Food and wine lovers in attendance will also get a chance to bid on several epicurean items in the evening's silent auction. Among them are a case of fine Italian wines, a gift basket featuring Bluecoat Gin, made in Philadelphia, and the services of internationally renowned dramatic tenor Allan Glassman, who will entertain the high bidder and guests in a private setting, such as the winner's home.
Musical entertainment is, of course, a highlight of Opera Theater's gala. Mr. Glassman and Sharon Sweet, both of whom perform regularly at the Metropolitan Opera and throughout Europe and who will be featured in NJOT's upcoming season, will perform arias and ensembles.
SWISS CHARD STRUDEL WITH CHARRED YELLOW PEPPER SAUCE
Anthony Perrotti, Executive Chef, Hyatt Regency Princeton
For the strudel filling
2 tablespoons olive oil
4 cloves garlic, minced
½ cup finely chopped onion
12 ounces Swiss chard
1/3 cup golden raisins
1/3 cup Kalamata olives, pitted and sliced
2 hard-cooked eggs, chopped
2 tablespoons flat-leaf parsley, chopped
2 tablespoons balsamic vinegar
½ cup locatelli romano cheese, shredded, plus more for sprinkling
Salt and black pepper to taste
1 sheet puff pastry, thawed as directed on package if frozen
1 egg, well beaten
Charred Yellow Pepper Sauce, optional (recipe follows)
1. Cut the stems and the thick center ribs from the Swiss chard. Chop the leaves and wash them by floating them in cold water. Drain the leaves into a colander and shake off most of the excess water.
2 . In a large sauté pan over medium heat add the olive oil and garlic, then add the onions and cook for 5 to 6 minutes until the onions are soft. Add the Swiss chard and raisins, increasing the heat to medium high. Stir as the chard begins to wilt, then add a small amount of salt (be careful not to add too much, as the olives and cheese are salty) and fresh cracked black pepper. Cook for 5 to 7 minutes until the chard is well wilted and the excess water is evaporated. Turn the heat to medium and add the olives. Taste and adjust the salt and pepper. Remove from the heat and fold in the balsamic vinegar, the chopped eggs and the parsley. Place in a bowl and refrigerate until cool.
3. To build the strudel: Preheat the oven to 400 degrees. Lay out the puff pastry sheet as recommended by the manufacturer. Drain any excess liquid from the cooled filling. Place the filling in the middle section of the puff pastry sheet from end to end. Fold each side overlapping to the middle to create a strudel. Place the strudel on a well-greased baking sheet tray with the seamed sides down. Brush the top of the strudel with the egg. Using a sharp knife or a pair of scissors, make a few slits into the top of the strudel so that the air can vent out as it cooks. Sprinkle the top of the uncooked strudel with a small amount of the locatelli romano.
4. Place the strudel in the preheated oven on the center rack. Cook approximately 15 to 18 minutes until the dough is well-puffed and golden brown. Remove from the oven and let the strudel rest 10 minutes. Slice the strudel into 8 bias slices and serve the strudel over the Charred Yellow Pepper Sauce, if using.
Serves 4.
CHARRED YELLOW PEPPER SAUCE
1 tablespoon olive oil, plus more for brushing the peppers
2 medium yellow bell peppers
2 cloves garlic, minced
¼ cup onions, minced
½ cup heavy cream
1 tablespoon fresh basil
Salt and black pepper to taste
Juice of half a lemon
1. Wash the peppers, brush with olive oil, and season with salt and pepper. Char the peppers on your back yard grill, over a gas burner, or in a 450-degree oven until well charred. Wrap the hot peppers in plastic wrap and let them stand 10 to 15 minutes wrapped. Peel the peppers, discard the peels and the seeds, and slice the peppers.
2. In a small sauté pan over medium heat, add 1 tablespoon olive oil, then add the garlic and onions and sauté until the onions are soft, 5 to 7 minutes. Add the charred peppers, the heavy cream, and the basil. Bring to a boil and cook 4 to 5 minutes. Season to taste with salt and pepper. Blend the sauce in a blender until the ingredients are pureed but not smooth. Adjust the seasoning and add the lemon juice.
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