Saturday, September 24, 2022

Mushroom Ravioli with Wild Mushroom Cream Sauce


Chef Tony Pisconeri



Fresh Wild Mushroom Ravioli pasta or Ricotta Cavatelli or pasta of your choice

2 tablespoons olive oil

1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced

1/4 cup chopped shallots

1 tablespoon chopped garlic

2 teaspoons minced fresh thyme leaves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups heavy cream

1/2 cup finely grated Parmesan

2 tablespoons finely chopped chives or Fresh Rosemary



In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

Meanwhile, in a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.

Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives/rosemary and serve immediately.

4 servings

 Check back for the Wild Mushroom Ravioli Recipe!

#piscochefmedia #piscochef #freshlocalinseason

Fall is Here and It's Time for the John Campbell Folk School

I am looking forward to the upcoming week at the John C. Campbell Folk School, in Brasstown, North Carolina. This week (September 25 - 30) I will be teaching Hand Crafted Pasta and Artisan Pizza and Flat breads.

There is nothing that says Welcome Fall like a week at the Folkschool!

I look forward to meeting my student from across the country! 

#piscochefmedia #piscochef #freshlocalinseason 

Sunday, February 6, 2022

Time to Get Ready For Farmers Market Season 2022

Spring is right around the corner and so is Jasper Farmers Markets' 23 season. Our market is located in Jasper Georgia in the North Georgia Mountains. Our season this year will open on Saturday April 2, 2022 at 7:30am to 12 noon Located in the  Park and Ride Lot of Lee Newton Park in Jasper GA 30143.

Check back often for Market updated, In Season cooking demonstrations, recipes, photos and more. Let's get back to healthy farm to table eating Fresh, Local In-season!

Check out my New YouTube channel at PiscoChefMedia and please subscribe!

Tuesday, March 17, 2020

Savory Spinach and Cheese Quiche and White Bean and Garden Vegetable Soup

So many people have asked me for the recipes for the Savory Spinach and Cheese Quiche and White Bean and Garden Vegetable Soup since I posted them yesterday so here they are. 

I make quiche and soup to use up things that I have  left over in the refrigerator so I don't waste food. The recipe always has variations based on the ingredients i have on hand. Enjoy!

Savory Spinach and Cheese Quiche
Chef Tony Pisconeri
Serves 4 – 8

9-inch butter pie crust (recipe of your choice or store bought)
3 cups shredded cheese of your choice (swiss, cheddar, Monterey jack, gruyere, mozzarella)
½ cup chopped baby spinach
5 eggs beaten
½ cup heavy cream
¾ cup half and half or whole milk
1/8 teaspoon granulated garlic (fresh garlic can be used)
1/8 teaspoon thyme
1/8 teaspoon dried basil
1 Tablespoon hot sauce or Siracha sauce
Salt and pepper to taste

Preheat oven to 350-degrees
Line a 9-inch pie plate with butter pastry. Place shredded cheese in the bottom of the pastry and top with chopped spinach. In a bowl beat the eggs, add the heavy cream, half and half or milk, garlic, thyme, basil, hot sauce, salt and pepper and mix well.

Pour mixture over the cheese and spinach, mixture should cover spinach. Press spinach down in the  mixture and bake in 350-degree oven until puffed and set (approx. 45 minutes)

White Bean and Garden Vegetable Soup

Chef Tony Pisconeri
4 servings

2 Tablespoons Olive Oil
1 small onion chopped
2 stalk celery chopped
2 clove garlic minced
1 cup sliced carrots
1 cup cherry tomatoes chopped
1 cup fresh vegetables of your choice (optional)
2 cups cooked white cannelloni beans (or beans of your choice)
4 cups vegetable stock
Pinch of thyme
Pinch of rosemary
Salt and pepper to taste
Pinch of cayenne pepper
Grated Parmesan Cheese

Sauté onion, garlic, celery and carrots in olive oil until translucent and starting to soften. Add tomatoes, beans, vegetables, vegetable stock, herbs and seasonings.

Bring to a slow simmer and continue to simmer until vegetables are soft and tender.

Season with salt and pepper. Serve with grated fresh Parmesan cheese.

Wednesday, March 11, 2020

Vegetarian Thai Spring Rolls with Hoisin Peanut Sauce

Spring is a great time of year to see fresh vegetables and greens
starting to show up at your local markets and gardens.

What better way to feature the color, texture, flavor of these 
beautiful vegetables wrapped in a translucent rice wrapper 
and served with a spicy hoisin peanut sauce. Just yum!

Vegetarian Thai Spring Rolls with Hoisin Peanut Sauce
Chef Tony Pisconeri


 Hoisin Peanut Sauce:
    ½ cup hoisin sauce (gluten-free if preferred)
    2 tablespoons creamy peanut butter
    2 tablespoons water
    1 tablespoon rice vinegar or white vinegar
    1 tablespoon Siracha sauce
    Crushed roasted peanuts for garnish

Spring Rolls:
    2 oz dried rice sticks or rice vermicelli
    1 teaspoon dark sesame oil
    1 package 12-in (30 cm) round rice paper wrappers
    * 1 cup fresh bean sprouts, ends trimmed (any type of sprouts can be used)
    * 1 cup shredded garden greens
    * 1 cup carrots or radishes, cut into matchsticks
   * 1 cup garden cucumber, seeded and julienned
   *  4 tablespoons fresh mint leaves
    * 4 tablespoons fresh basil leaves
    * 8 large or 16 small red leaf lettuce leaves, cut in half lengthwise
* In season locally grown and sourced when possible


Make the sauce: Bring the hoisin sauce, peanut butter, water vinegar and Siracha to a boil in a saucepan over moderately high heat. Immediately remove the saucepan from the heat. Transfer to a small serving bowl. Garnish the sauce with crushed peanuts. Set aside.

Place the rice sticks in a large bowl. Pour enough hot water over to cover. Let stand until softened, about 10 minutes. Drain and rinse with cool water. Toss with the sesame oil.

Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip a rice paper wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto a damp paper towel, where it will continue to soften.

Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a lettuce leaf, then about 1 tablespoon of bean sprouts, then some noodles, followed by some pieces of carrot and cucumber and then top with 2 leaves of the basil and 2 leaves of the mint. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all the rice paper wrappers are used. Cut rolls in half on a diagonal. 

Serve with hoisin peanut dipping sauce.