2021 New Year’s Weight Loss Challenge! Enroll Today in Fred Bollaci’s Three, Six, or Twelve Month 1:1 Virtual Diet & Weight Loss Mentor Coaching Programs, Get One Month Free! Limited Spaces Remain

 

 

Happy New Year everyone!

Here’s hoping 2021 will be a better year! This is the time of year when many well-meaning folks begin their “resolutions” which often include losing weight, exercising, and getting healthier overall.

Unfortunately, most of these resolutions are abandoned by Super Bowl Sunday, with most of those remaining by St. Patrick’s Day. Some people manage to stick it out a little longer or redouble their efforts, pledging to make their “resolution” what they are choosing to “give up” for lent, the 40 period of time in Christian faith starting with Ash Wednesday and leading up to Easter.

Rather than adopt a resolution for a set period of time, I work directly with clients to establish realistic short and long-term goals, based on a comprehensive evaluation and discussion upon beginning our work. We discuss everything from diet, to weight loss/gain history, overall health, favorite foods, problem foods, other diets you’ve tried (and success or lack of success with them), emotional issues, triggers, exercise habits, ways of dealing with stress, and more to help formulate a plan that works for you. Clients typically lose 5-10 pounds per month.

My programs include a comprehensive initial questionnaire and evaluation, followed by an online or phone session to discuss and devise a plan. Clients also receive copies of both my books, which include healthy gourmet recipes from 100 amazing restaurants, plus recipes from my own kitchen, and my four phase weight loss plan with real life examples, tips, and tricks to help you succeed. Clients receive daily access to me via Facebook Messenger, for support, questions, or any concerns. I become your personal cheerleader and coach, motivating you and keeping it real, because I’ve been in your shoes! Clients also receive a weekly call on Zoom or by phone to go over their progress. All sessions are private and confidential. I also work with couples at a discounted rate if they are able to attend the weekly sessions together.

 

Now through January 31st, 2021 (while spaces remain), my three, six, and twelve-month 1:1 programs are being offered at a special discount, PLUS your first month free! Please text or call me 561.789.0047 to book your FREE 30-minute consultation and to sign up today! Make 2021 the year you finally take your life back and look and feel great! I look forward to being part of your success story!

-Fred

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Golf Kitchen Recipe: Handmade Agnolotti with Brown Butter, Cream, Walnuts, Sage, Ricotta, and Nutmeg by Phil Iannucilli, Greenwich Country Club, Greenwich, CT

Recipe by Phil Iannucilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA, courtesy of strategic partner, Golf Kitchen Magazine. A beautiful and classic Italian inspired dish perfect for autumn entertaining or a cozy night with a crackling fire. Buon Appetito!

Chef Note: Quite often, I like to imagine the best qualities of several dishes and combine them to create a new one. Here, I started with the classic brown butter sage (Cappellacci di Zucca). I added walnuts (Pansotti alle Noci). Then I finished it with cream (Fettuccine Alfredo – although originally without cream) and the black pepper from Carbonara fame (Coal Miner’s Pasta). The spinach and nutmeg are perfect team players in this scenario.

Ingredients

Handmade Agnolotti
(Yield – 1 Serving)
2 ounces Brown Butter Cream (see recipe)
6 Agnolotti (see recipe)
1/2 cup Spinach (sautéed)
5 Walnut Halves (toasted)
2 Fried Sage Leaves
1 touch Cracked Pepper
Drizzling of Virgin Olive Oil
1 touch Grated Nutmeg

Fresh Pasta Dough
(Yield – 1 1/2 lbs.)
200 grams Durum Wheat Flour
1 pinch Fine Sea Salt
2 Whole Eggs
2 ounces Warm Water
1 Tablespoon Olive Oil

The Filling
(Yield – 2 Cups)
2 cups Ricotta Impastata
1/2 cup Parmigiano Reggiano
1-1/2 teaspoons Fresh Grated Nutmeg
1/2 teaspoon Ground White Pepper
2 teaspoons Fine Sea Salt
1 Whole Egg (beaten for egg wash)

Brown Butter Cream
(Yield – 2 Cups)
3 Tablespoons Sweet Butter
5 Walnut Halves
3 Whole Sage Leaves
1-3/4 cups Heavy Cream
1/4 cup Grated Parmigiano Reggiano
1 pinch Fine Sea Salt

Preparation

Fresh Pasta Dough
Start the dough in a mixer with the dough hook attachment. Blend the flour and salt. Then add all the wet ingredients. Mix for 5-10 minutes until a strong dough forms. Turn out onto a lightly floured surface. Finish kneading by hand, while incorporating flour until very stiff. Wrap in plastic and refrigerate for several hours or overnight.

The Filling
Mix all ingredients with the paddle attachment until fully incorporated. Roll the pasta dough through a machine, progressively thinner, until almost translucent. Line Tablespoons of filling along the middle of the pasta, approximately 1-1/2 inches apart. Brush the edges and between the filling with a touch of egg wash. Fold the pasta over the filling longways. Roll and cut the agnolotti with a fluted pastry wheel. Set aside for cooking.

Brown Butter Cream
Melt the butter in a saucepan over medium high heat. Swirl the butter until it slowly and evenly starts to brown. Add the walnuts and then the sage. Add the cream and lower the heat. Simmer gently for 3-4 minutes. Add the cheese and salt, whisking until just melted. Quickly remove from the heat.

Assembly

Spoon the sauce onto the plate. Arrange the cooked agnolotti in a circle on top of the sauce. Pile the spinach high in the center. Carefully place the walnuts around. Garnish with the fried sage leaves and finish with cracked pepper, olive oil and freshly grated nutmeg.

Wine Match

Sonoma Cutrer Chardonnay, Sonoma County, California 2016.

~ Jessica Terry, Food and Beverage Manager.

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TOMATO WATER SALAD WITH MARINATED SALMON Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic, Courtesy of Strategic Partner Golf Kitchen Magazine

TOMATO WATER SALAD WITH MARINATED SALMON, BABY LETTUCE AND FRESH SPROUTS AND MICRO GREENS
12/1/2020 0 Comments

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Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic
Serves 4

Ingredients

Tomato Water
70 ounces Tomatoes
Salt (as needed)

Tomato Gelee
½ cup Tomato Water
2 grams Agar Agar

Lettuce Puree
3.5 ounces Lettuce Hearts
Salt and Pepper to taste
2 Tablespoons Whole Milk

Marinated Salmon
17.5 ounces Salt
8.8 ounces Sugar
1.75 ounes Dill
17.5 ounces fresh Salmon
½ cup of Pisco

Iodized Broth
1 cup Fish Stock
½ cup White Wine
1.75 ounces Shallots
1.75 ounces Butter
½ cup Cream

Vegetables (all thinly sliced through mandolin)
Avocado
Broccoli Hearts
Cauliflower Hearts
Peas
Micro Greens
Tomato Hearts

Preparation

Tomato Water and Gelee
Cut tomatoes in quarters and freeze. Once frozen, season with abundant salt and let rest in fine sieve covered in cheese cloth. Let rest for 24 hours and make sure to recover as much liquid from the tomatoes as possible.
Add all the Agar to 10% of the water collected and bring to a boil. Take off heat and add remaining water. In 4 rimmed plates, divide water equally and let sit for the tomato water to solidify.

Lettuce Puree
Boil Lettuce Hearts in abundant water with salt. Once soft, remove and put in ice bath. Once cool, set aside. In a blender, add butter and whole milk and blend on high for 5 minutes. Salt to taste.

Marinated Salmon
Mix all the ingredients except the salmon and pisco. Cover the salmon with seasoning mixture for 3 hours. Clean off excess seasoning and insert in vacuum bag, add pisco and seal.

Iodized Broth
Brunoise Shallots and poach in butter. Once well poached, add white wine and reduce till dry. Add fish stock and reduce volume by 50%.
Add cream and reduce thicket until desired thickness. Strain and cool.

Assembly

On one of the plates with the solidified tomato water, add 3 sashimi-style slices of the marinated salmon in the center of the plate. Around the salmon, distribute thinly sliced vegetables and dots of the lettuce puree. Sprinkle micro-greens on top.

Wine Match

Ruinart Blanc de Blancs, Brut Champagne, France
Picture
Picture
The Golf Learning Center at Casa de Campo. Image courtesy Casa de Campo

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Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth by Michael’s on East, Sarasota, Florida

Pan-Roasted Chilean Sea Bass

Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth

Ingredients:

4- 7 oz Chilean Sea Bass
8 oz Fregola, cooked al dente (as for pasta)
1 Cup Chopped Kale (raw)
1 Tablespoon Chopped Green Onions
1 Tablespoon Fire-roasted Corn
1 Teaspoon Chopped Garlic and Leeks
½ Cup Oven-Roasted Grape Tomatoes
1 Tablespoon Chiffonade Basil
1 oz Micro Licorice
2 oz Blended Cooking Oil
12 oz Spiced Lobster Broth
2 Tablespoon Unsalted Butter
2 Tablespoon Scampi Butter
12 oz Lobster Meat (chopped into bite-size pieces)
Method:

Season sea bass with salt and pepper, sear and finish in the oven until it reaches a medium temperature (warm center).

Sauté garlic and leeks over medium heat until soft, about 1 minute, then add corn and grape tomatoes and cook until tomatoes start to soften about 2 minutes. Add basil, green onions and fregola, mix in your pot. Add spiced lobster broth and bring to a boil. Stir in kale and lobster. Remove from heat. Emulsify butter. Add salt and pepper to taste.

To Serve:

Place fregola mixture in the center of the bowl, pour broth around fregola mixture, place the sea bass on fregola and garnish with micro licorice.

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Pan-Seared Salmon (Recipe serves 4) Blistered Tomato Ragoût, Ricotta Gnudi, Wild Mushrooms,& Balsamic-Scented Watercress by Michael’s on East, Sarasota, Florida

Pan-Seared Salmon (Recipe serves 4)
Blistered Tomato Ragoût, Ricotta Gnudi, Wild Mushrooms,& Balsamic-Scented Watercress

For the Gnudi

Ingredients:

1 Cup Ricotta Cheese
3/4 Cup All-Purpose Flour, divided
1/2 Cup Freshly Grated Parmigiano-Reggiano
2 Egg Yolks, Lightly Beaten
1/4 Teaspoon Freshly Grated Nutmeg
2 Teaspoons Freshly Ground White Pepper
2 Teaspoons Sea Salt, or More to Taste
½ Lemon, Juiced (optional)
Method:

Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add white pepper, and salt; mix until gnudi mixture is well-combined.

Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.

Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain and set aside.

For the Dish

Ingredients:

4-7 oz Salmon filets
1-Pint Heirloom Cherry Tomato
6 each Sliced Garlic Cloves
1 Cup White Wine
4 oz Unsalted Butter
2 Tablespoon Chopped Parsley
1.5 Cups Ricotta Gnudi
2 Cups Sliced Wild Mushrooms (Shitake, Trumpet, and Oyster)
2 oz Olive Oil
1 Lemon Juiced
1 Teaspoon Aged Balsamic
Kosher Salt and Black pepper for seasoning
Method:

Preheat oven to 425F. Season and sear salmon put in the oven and cook to medium about 5-6 minutes. In a separate pan sauté mushrooms until they start to color. Add Gnudi garlic and tomato sauté until tomatoes start to pop. Add wine and reduce 2/3 down and emulsify butter. Finish with parsley. In a separate cold bowl mix lemon juice balsamic and watercress season with salt and black pepper.

To Plate:

Mound Ragu in the center of 4 pasta bowls. Place salmon on top of Ragu and garnish with watercress salad and serve.

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