Videos

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The Bed and Breakfast Sandwich

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Bistro Steak Salad with Pinot Pine Nut Vinaigrette

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Try A Tasty Steak Salad

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Smore's Cheesecake

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Tiramisu

Capitol Garage Tiramisu

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Chocolate Strawberry
Mouse Cake

(part 1) (part2)

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Try This Elvis-Inspired Sandwich

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Chocolate Guinness Truffles

Recipes

Bistro Steak Salad with Pinot Pine Nut Vinaigrette

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2 10-12 oz. bistro tenderloins, pre cleaned
1tsp. kosher salt
1 tsp. fresh ground pepper
1 TB rosemary, finely chopped
4 large portabella mushrooms, cleaned
1/4 cup kikkoman teriyaki glaze

Vinaigrette:
2 TB toasted pine nuts, finely chopped
1/2 cup pinot gris
1/4 cup olive oil
1 TB. honey
2 TB apple cider vinegar
1 TB dijon mustard
2 TB fresh grated parmesan cheese
2 TB walnut or hazelnut oil
2 TB chopped parsley
1 clove garlic, finely chopped
16 oz. fresh field greens or spring mix
1 pint heirloom cherry tomatoes, halved
1/2 cup fresh basil chiffonade
1 8 oz. wedge brie cheese, sliced thin

Recipe Directions:

Preheat grill or bbq
Rub steaks with salt, pepper and rosemary mixture place on grill and cook until medium or medium rare, approx. 10-12 minutes brush portabella mushrooms with teriyaki and grill until soft 5-6 minutes whisk together ingredients for vinaigrette, set aside toss greens with the cherry tomatoes and basil, distribute evenly between 4 salad bowls or plates, place 5 or 6 slices of brie cheese on top of each salad remove steak and mushrooms from grill, slice each steak into 8 thin pieces and each mushroom into 4 pieces, place 4 pieces of mushroom and steak on top of each salad, directly on top of brie cheese finish each salad with generous helping of vinaigrette on top, garnish with fresh basil, toasted pine nuts and a drizzle of honey

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The Bed and Breakfast Sandwich

Ingredients:

2 pieces thick sliced sourdough
2 pieces sliced mozzarella
3 oz. thinly sliced prosciutto ham
3 eggs
1 vine ripened tomato, sliced
2 tablespoon butter
6 basil leaves, chiffonade
1 cup cottage cheese
2 tablespoon mayonnaise
1 cup fresh berries
pinch each salt and pepper
nonstick pan

Directions:

Whisk eggs with salt, pepper and 2 tablespoons of water, place pan on medium heat and cook eggs like an omelet, roughly the same size as the bread, remove from pan. Spread mayo on the bread and assemble sandwich, layering the ingredients. Grill each side of the sandwich in the nonstick pan with 1 tablespoon of butter for each side, cook approximately one minute and flip over. Cut sandwich in half, garnish with cottage cheese and fresh berries.
Makes one sandwich.

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Pumpkin Pancakes with Chantilly, Pepitas from Capitol Garage

• 1 1/2 cups all purpose flour
• 3 tsp. baking powder
• 1 tsp. nutmeg• 1 tsp. allspice
• 1 tsp. cinnamon
• 1/4 cup torani pumpkin spice syrup
• 1 cup canned pumpkin
• 2 TB brown sugar
• 1 1/2 cups milk
• 1 cup sweetened condensed milk
• 1 egg
• 2 TB melted butterWhisk dry ingredients together in a bowl, add wet ingredients, mix until smooth, set aside (can be done ahead of time)

Candied Pepitas:

• 2 cups raw pepitas (inside kernel of a pumpkin seed)
• 1 egg white
• 1/4 cup granulated sugar
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 TB honey
• pinch salt
• pinch cayenne pepper

Combine ingredients together in a bowl, place on baking sheet with parchment paper and nonstick pan spray. Bake at 350 degrees for 12 minutes remove and cool completely, may be made ahead of time

Cinnamon Chantilly:

• 2 1/2 cups heavy whipping cream
• 1/4 cup torani pumpkin spice syrup
• 2 TB powdered sugar
• 1/4 cup cinnamon sugar

Using an electric mixer, or by hand, combine all ingredients and whip to stiff peaks, keep cold until ready to serve

Preparing the Pancakes:

• 1 cup graham cracker crumbs
• nonstick pan spray
• maple syrup
• powdered sugar

Heat a non stick pan or griddle over medium heat, lightly apply pan spray and scoop about 1/4 cup of pancake mix onto the pan for each pancake, cook for approx. 1 1/2 minutes on each side, before flipping sprinkle a generous amount of graham cracker crumb onto each pancake. Garnish with cinnamon Chantilly, candied Pepita and powdered sugar, serve with maple syrup.