Recipe Archive from the
Channel 3 Morning News

Presented by the New England Culinary Institute

• Alaskan King Crab & Berry Spring Roll w/ Orange & Mint Vinaigrette
• Asian Style Orange Chicken Breast
• Asparagus w/ Asiago Cheese & Prociutto Ham Wrap in Filo Dough
• Baked Brie Cheese En Croute w/Cranberry Chutney
• Baked Filet of Haddock on Lentil Stew
• Baked Filet of Halibut Provencale
• Baked Filet of Salmon en Croute w/ Chive Lemon Butter Sauce
• Baked Filet of Scrod Topped w/ Black Olive Tapenade
• Baked Haddock Provencale
• Beef Wellington
• Bircher Meussli
• Blueberry Cobbler
• Broccoli Quiche
• Braised Mediterranean Fennel
• Breast of Duck w/ Banyuls Vinegar & Orange Sauce
• Brie Cheese & Potato Pie w/ Tarragon Cream Sauce
• Brochettes of Asparagus & Scallops on Risotto & Carrot Broth
• Butternut & Pumpkin Soup w/ Maine Lobster
• Caesar Salad w/ Garlic Shrimp
• Calzone w/ Summer Roasted Vegetables, Basil Pesto, & Vermont Goat Cheese
• Cantaloupe & Honeydew Melon Chilled Soup w/ Midori & Maple Syrup Yogurt
• Caramelized Apple Salad w/Apple Cider, Bacon & Maple Syrup Vinaigrette
• Ceviche of Scallops on Wilted Spinach & Tomato Lime Butter Sauce
• Cherry Pudding
• Chicken Cordon Bleu
• Chilled Cocktail of Shrimp & Warm Scallops w/ Mango & Kumquat Salsa
• Chocolate Bombe
• Chocolate Mousse
• Chocolate Soufflé with Orange Vanilla Sauce
• Christmas Salad with Poached Pears, Candied Cranberries, Pecans & Gorgonzola Cheese
• Crab Cake on Sweet Corn Relish & Balsamic Vinegar Reduction
• Creamy Polenta w/ Garlic & Tarragon Shrimp Broth
• Crème Caramel
• Crepe Suzette
• Crispy Flour Tortilla Wrap
• Dry Greens Soup
• Duck Breast Glazed w/ Maple Syrup Wild Rice & Sautèed Spinach
• Filet of Salmon in Papillote
• Filet of Salmon Topped w/ Smoked Salmon Mousse on Cucumber Salad
• Fire & Ice Salad, from Special Guest Alton Brown
• Fish & Chips w/ Tartar Sauce
• Floating Island
• Flourless Chocolate Cake
• French Onion Soup
• Garden Tomatoes w/ Vermont Goat Cheese & Basil Oil Vinaigrette
• Garden Tomatoes w/ Vermont Goat Cheese & Basil Oil Vinaigrette II
• Goat Cheese Cake on a Winter Salad w/ Bacon & Maple Syrup Vinaigrette
• Goat Cheese Cake on Mesclun Greens & Balsamic Vinaigrette
• Goat Cheese & Fresh Herbs Soufflé
• Gratin of Belgium Endives w/ Ham & Swiss Cheese
• Gratin of Berries w/ Citrus Sabayon
• Gratin of Berries w/ Citrus Sabayon II
• Gratin of Eggplant w/ Tomato, Basil & Mozzarella Cheese
• Gratin of Zucchini
• Grilled Chicken w/ Long Trail Mustard & Beer Battered Onion Rings
• Grilled Marinated Salmon w/ Corn & Tomatoes
• Grilled Prawns with Lemon Grass Risotto Cake with Red Curry Sauce
• Grilled Vegetable & Barley Strudel
• Grilled Vegetables, Fresh Mozzarella Cheese & Shrimp Salad
• Honey Glazed Strawberries in a Chocolate Dipped Bowl
• Jerk Chicken Breast w/ Mango Salsa
• Leeks & Onion Quiche w/ Roasted Squab & Port Wine Sauce
• Lemon Tart
• Lobster & Grapefruit Salad w/ Smoked Salmon Organic Field Greens
• Lobster Crepe, Potato Hash & Braised Cabbage
• Lobster in Syrah Reduction & Belgium Endive
• Lobster Soufflé
• Lobster Spring Roll w/ Garlic & Soy Dipping Sauce
• Lobster Thermidor
• Maple Crème Brule w/ Vermont Berries
• Mussels Mariniere
• Maine Lobster Spring Roll w/ Orange & Mint Vinaigrette
• Maple Syrup Glazed Duck Breast w/ Prune & Bacon Flan
• Maple Pecan Baklava
• Marinated Filet of Salmon w/ Jicama Slaw & Wassabe Mashed Potatoes
• Napoleon of Fresh Tomatoes w/Tapenade of Kalamata Olives
• New England Haddock
• New York Sirloin w/ Fricasee of Summer Vegetables & Porcini Mushroom Sauce
• Oatmeal & Raisin Cookies
• Omelets
• Orange Crepes w/ Banana Flambé Vanilla Ice Cream
• Orchietti Pasta w/ Basil Pesto, Vermont Goat Cheese & Tomato Coulis
• Oven Crisped Chicken w/ Maple Vinegar Sauce
• Oven Dried Tomatoes w/Asparagus, Frisee, Shaved Asiago, & Basil Oil

• Paella
• Pan Fried Salmon
• Pasta with Shrimp & Sausage
• Pissaladiere
• Poached Barlett Pear & Maple Syrup Mousse
• Poached Eggs
• Poached Eggs Benedict w/ Smoked Salmon & Sautéed Spinach
• Poached Salmon
• Potato & Apple Crusted Salmon on Spaghetti Squash w/Apple Cider Sauce
• Provencale Tort
• Pumpkin Crème Brule
• Pumpkin Souffles
• Raspberry Mousse
• Rhubarb & Strawberry Pie
• Rotisserie Herb Chicken w/Fennel, Thyme and Peppercorn
• Salad of Red Beet Tartare w/ Toasted Pita Bread
• Salmon & Scallop Osso Bucco
• Sautéed Chicken w/ Mesclun
• Sautéed Chicken Breast w/ Cranberries & Roasted Garlic Mashed Potatoes
• Sautéed Fillet of Red Snapper on Lobster & Asparagus Potato Salad
• Sautéed Filet of Red Snapper w/ Asparagus Rice Crepes
• Sautéed Filet of Salmon on Zucchini Mousse
• Sautéed Lobster on Baby Braised Leeks, Orange Rosemary Sauce
• Sautéed Scallops w/ Herb Tomato Vinaigrette
• Sautéed Scallops Wrapped w/ Salmon on Fried Polenta Cake, Oven Dried Tomatoes & Snap Pea Puree
• Sautéed Scallop Nicoise
• Sautéed Scallops & Salmon w/ Tian of Tomato, Spinach Tomato Basil Vinaigrette
• Sautéed Veal Scallopini w/ Pineapple Juice over Spinach
• Savarin of Venison on Spaghetti Squash, Fried Onions Pumpkin Vinaigrette w/ Infused Tarragon
• Shrimp & Vegetable Tempura w/ Dipping Sauce
• Shrimp & Scallops Provencale on Creamy Risotto
• Shrimp Fettucine in Spicy Carrot Juice
• Smoked Chicken, Spinach & Goat Cheese Raviolis Lemon Butter & Pink Peppercorn Sauce
• Smoked Salmon Cakes
• Smoked Salmon Ravioli on Jicama & Shaved Fennel Salad
• S’More Brownies
• Sole w/ Couscous, Spinach, Watercress & Asparagus Ginger Broth
• Spicy Sesame & Ginger Noodle Salad
• Spicy Tuna Rolls
• Spicy Tuna Tartar Wrapped in Cucumber w/ Ginger Glazed Shrimp & Wassabe Cream Sauce
• Spinach, Kale & Sundried Tomato Spanikopita
• Spinach Pasta w/ Slow Oven Dried tomatoes, Smoked Salmon, Kalamata Olives & Vermont Goat Cheese
• Spinach Ravioli w/ Ratatouille of Vegetable & Vermont Goat Cheese
• Spinach Salad w/ Maple Bacon Dressing
• Steamed Filet of Sole Stuffed with Spaghetti Squash Sweet Potato Broth
• Strawberry Romanoff with Chocolate Hearts
• Stuffed Chicken Breast w/ Winter Vegetables
• Stuffed Crepe w/ Ricotta Cheese & Blueberry Compote
• Stuffed Filet of Trout w/ Salmon Mousse Green Pea Sauce
• Stuffed Summer Zucchini on Tomato Coulis
• Stuffed Zucchini & Pattypan Flowers
• Summer Crisp
• Summer Pea Soup w/Oven Dried Garden Tomatoes
• Supreme of Chicken Grenobloise on Garlic Mashed Potatoes
• Sweet Potato Cake w/ Orange & Cranberry Chutney
• Tarte Tatin w/ Caramel Sauce & Vanilla Ice Cream
• Tartlet of Goat Cheese & Caramelized Spanish Onions
• Tatin of Belgium Endives w/ Vermont Goat Cheese
• Tian of Exotic Fruits
• Tian of Fresh Blueberries w/ Compote of Exotic Fruits
• Tian of Vermont Lamb w/ Natural Juices
• Tomato & Buffalo Mozzarella Cheese Salad Basil Oil Vinaigrette
• Tuscan Shrimp & Arugala Salad
• Upside-down Tart w/ Oven-Dried Tomatoes
• Vegetable Spring Roll
• Vermont Bleu Cheese Salad w/ Baby Beets & Red Beets Vinaigrette
• Vermont Cheddar Cheese Tart w/ Caramelized Onions, Tomatoes & Herbs
• Vidalia Onion & Tomato Tart w/Vermont Goat Cheese & Basil Pesto
• Wrapped Scallops & Pancetta on Sautéed Spinach & Fingerling Potato Hash w/ Truffle Oil
• Wrapped Scallops & Spinach w/ Fingerling Potatoes & Wild Rice