BON APPÉTIT BISTRO

SPECIAL SEASONAL MENU | SUMMER 2022

SMALL BITES (APPETIZERS)

Mini Pizza ₱129.00

Mixed Mushroom Medley ₱209.00
Red Flag Cheese & Rye Bread ₱299.00

BIG PLATES (ENTREES)

House Pasta—with sun-dried tomatoes ₱489.00

Gluten-Free Grilled Margherita Pizza ₱329.00
Big Batch Creamy Garlic Parmesan Chicken ₱359.00

SWEET STUFF (DESSERTS)

Strawberry Shortcake—made with fresh strawberries ₱359.00

Citrus Sorbet—cool citrus flavors ₱129.00

Chocolate Cake—a classic ₱239.00

SMALL SIPS (DRINKS)

Orange & Cinnamon Cooler ₱159.00

Apple Ginger Cordial ₱159.00

Chamomile Cordial ₱139.00

 SMALL BITES (APPETIZERS)

MINI PIZZA

INGREDIENTS RECIPE

1 shortcrust pastry Preheat oven to 410F.

1 onion (finely chopped) Roll out the dough and use pastry cutter
or a glass to cut out circles that are 6
1 can mushroom centimeters in diameter.

400 grams tomato pulp Arrange them on a baking tray.

salt (to taste) Heat a little olive oil in saucepan on low

heat, and cook the onion, mushrooms,
ground black pepper (to taste) tomato pulp, salt, and pepper.

1 can anchovles Garnish the tarts with 1 teaspoon of the

tomato mix.
mozzarella cheese (grated)
Add a piece of anchovy and sprinkle with
mozzarella.

Bake the pizzas for 20 minutes.

 SMALL BITES (APPETIZERS)

MIXED MUSHROOMS MEDLEY

INGREDIENTS RECIPE

3/4 cup shredded cheddar cheese Heat a large skillet over medium-high. Add
a quarter of the mushrooms in a single
3/4 cup green onlons (chopped) layer to the dry skillet. Cook 4 to 5
minutes, turning once or twice, until deep
2.5 ounces pltted ripe olives (chopped) golden brown. Transfer to a bowl. Repeat
with remaining mushrooms in three
Meal Planner NEW antry-Ready batches.

1/3 teaspoon curry powder Return all mushrooms to skillet. Add

asparagus, shallots, olive oil, butter, and
Recipes NEW sage. Cook and stir 3 minutes or until
asparagus is crisp-tender. Remove skillet
6 tablespoons hellmann's or best foods from heat. Carefully add bourbon and 1/2
real mayonnalse tsp. salt. Return to heat. Bring to a simmer.
Cook about 1 minute, until almost all the
1 loaf rye bread (cocktail party-size) liquid has evaporated, stirring often.
Remove and discard sage.
Pro Recipes Guided Reoipes
Season to taste with black pepper. Transfer
1/2 teaspoon worcestershire sauce to a serving dish. Top with additional sage.
Makes 4 to 6 servings.
 SMALL BITES (APPETIZERS)

Red Flag Cheese & Rye Bread

INGREDIENTS RECIPE

1 par-baked Gluten-Free Pizza Crust Combine all ingredients except bread in

large bowl. Season, if desired, with salt and
2 Tbs. olive oil pepper.

1 cup Crushed Tomato Sauce Evenly spread mixture on bread slices.

Arrange on ungreased baking sheet. Broil 3
1 large clove garlic, minced minutes or until heated through.

8 oz. fresh mozzarella cheese, cut into

1/4-inch-thick slices (or 1 cup grated if
fresh is unavailable)

10 fresh basil leaves

Kosher salt and freshly ground black

pepper
 BIG PLATES (ENTREES)

House Pasta—with sun-dried tomatoes

INGREDIENTS RECIPE

Deselect All Cook the pasta in a large pot of boiling

1/2 pound fusilli (spirals) pasta salted water with a splash of oil to keep it
Kosher salt from sticking together. Boil for 12 minutes,
Olive oil or according to the directions on the
1 pound ripe tomatoes, medium-diced package. Drain well and allow to cool.
3/4 cup good black olives, such as kalamata, pitted Place the pasta in a bowl and add the
and diced tomatoes, olives, mozzarella, and chopped
1 pound fresh mozzarella, medium-diced sun-dried tomatoes.
6 sun-dried tomatoes in oil, drained and chopped For the dressing, combine the sun-dried
For the dressing: tomatoes, vinegar, olive oil, garlic, capers,
5 sun-dried tomatoes in oil, drained salt, and pepper in a food processor until
2 tablespoons red wine vinegar almost smooth.
6 tablespoons good olive oil Pour the dressing over the pasta, sprinkle
1 garlic clove, diced with the Parmesan and basil, and toss well.
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
 BIG PLATES (ENTREES)

Gluten-Free Grilled Margherita Pizza

INGREDIENTS RECIPE

1 par-baked Gluten-Free Pizza Crust For a gas grill, heat the grill by setting all burners on high.
Close the lid and leave on high for 10 minutes, then reduce
2 Tbs. olive oil
the heat of all burners to medium.
1 cup Crushed Tomato Sauce
1 large clove garlic, minced For a charcoal grill, build a fire with 50 to 60 charcoal
briquettes. Once the briquettes have become gray-ashed
8 oz. fresh mozzarella cheese, cut into 1/4-inch-
(20 to 30 minutes), bank them to one side on the bottom
thick slices (or 1 cup grated if fresh is unavailable) grate of your grill.
10 fresh basil leaves
Brush both sides of the par-baked crust generously with
Kosher salt and freshly ground black pepper
olive oil and sprinkle with grits or polenta.

Lay the dough flat on the cooking grate; if using a charcoal

grill, place it on the side opposite the fire. Close the lid and
grill for 3 minutes (no peeking!) Check the bottom of the
crust, and rotate it 180 degrees if using a charcoal grill.
Close the lid and continue grilling until the bottom is well
marked and evenly browned, another 2 to 3 minutes.

Use tongs to transfer the crust to a peel or rimless baking

sheet, grilled side up. Close the grill.

Spread the entire surface of the crust with the sauce,

sprinkle with the garlic, and top with the cheese.

If using a gas grill, switch the grill to indirect heat by

turning off the center burner(s) if you have a three- or
four-burner grill. For a two-burner grill, turn off one
burner.

Set the pizza back on the grill over indirect heat (the unlit
section) and grill, with the lid down, until the bottom is
well browned and the cheese is melted, another 7 to 10
minutes. If using a charcoal grill or two-burner gas grill,
rotate the pizza halfway through the cooking time.

Remove the pizza from the grill, garnish with the basil, and
season with salt and pepper. Slice and serve immediately.
 BIG PLATES (ENTREES)

Big Batch Creamy Garlic Parmesan Chicken

INGREDIENTS RECIPE

2 1/2 pounds thin-sliced skinless boneless Season the chicken with salt and pepper.
chicken breast halves (about 1/4-inch thick each) Heat 1 tablespoon oil in a 12-inch skillet over
3 tablespoons extra virgin olive oil (amount medium-high heat. Add and cook the
divided in recipe steps below) chicken in batches, for about 6 minutes or
1/2 cup chopped or diced pancetta or bacon until well browned on both sides and
(about 2 ounces) cooked through, adding another 1
16 ounces cremini (also called baby bella) tablespoon oil as needed. Remove the
chicken from the skillet, cover and keep
mushrooms, sliced (about 5 1/3 cups)
warm.
1 teaspoon garlic powder (you can add more to
taste, if you like)
Heat the remaining 1 tablespoon oil in the
1 teaspoon onion powder
skillet. Add the pancetta and cook for 3
10 ounces baby spinach, chopped (about 6 cups) minutes or until crisp. Add the mushrooms
2 cans (10 1/2 ounces each) Campbell's® and cook for 10 minutes or until the liquid
Condensed Unsalted Cream of Chicken Soup from the mushrooms is evaporated. Stir in
1 cup Swanson® Unsalted Chicken Broth or the garlic powder and onion powder. Add
Swanson® Unsalted Chicken Stock the spinach and cook until wilted (the
1/2 cup grated Parmesan cheese spinach fits better in the skillet if you add it
3 tablespoons lemon juice in batches, adding more after the first batch
has wilted). Season with salt and pepper.

Add the soup and broth and heat to a boil,

stirring to scrape up any browned bits from
the bottom of the skillet. Stir in the cheese
and lemon juice. Season to taste with salt
and pepper.

You can serve all the chicken and sauce now

(over spaghetti squash or pasta). Or, serve
half the chicken with 4 cups sauce now and
finely chop the remaining chicken and stir
into the remaining 2 cups sauce to make
Spinach Lasagna Roll-Ups later.
 Sweet Stuff (Desserts)

Strawberry Shortcake—made with fresh strawberries

INGREDIENTS RECIPE

For the Biscuits

For the Biscuits
4 cups flour
4 cups flour
3 tablespoons sugar
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon salt
5 teaspoons baking powder
5 teaspoons baking powder
3/4 cups butter chilled
3/4 cups butter chilled
1 1/2 cups whipping cream
1 1/2 cups whipping cream
For the Strawberry Filling
2 pounds strawberries rinsed
For the Strawberry Filling
1/2 cup sugar
2 pounds strawberries rinsed
For the Whipped Cream
1/2 cup sugar
1 pint whipping cream
1/4 cup sugar
For the Whipped Cream
2 teaspoons vanilla extract

1 pint whipping cream

1/4 cup sugar
2 teaspoons vanilla extract
 Sweet Stuff (Desserts)

Citrus Sorbet—cool citrus flavors

INGREDIENTS RECIPE

2 large grapefruits (about 2½

Peel a 4-inch piece of zest off of one
pounds)
grapefruit and one orange. Grate ½
teaspoon of zest from the lime; reserve.
2 oranges (about 1½ pounds)
Put the grapefruit and orange peel into a
1 lime
medium saucepan with 1 cup of sugar
and 1 cup of water. Set over medium-low
1 cup granulated sugar
heat and cook until the sugar has fully
dissolved. Remove from heat and cool
1 cup water
completely. Once cool, remove the citrus
peels and discard.

Juice the grapefruits, oranges and lime.

There should be about 3 cups of juice in
total. Whisk together with the lime zest
and the cooled citrus simple syrup.

Assemble the paddle holder of the

Cuisinart® Fruit Scoop™ Frozen Dessert
Maker with the ice cream attachment.
Place in freezer bowl and turn the unit
on. While the unit is running, pour the
mixture into the frozen freezer bowl.
Allow to churn until thickened, about 22
to 24 minutes. The sorbet will have a
soft, creamy texture. If a firmer
consistency is desired, transfer the sorbet
to an airtight container and place in
freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
 Sweet Stuff (Desserts)

Chocolate Cake—a classic

INGREDIENTS RECIPE

2/3 cup butter, softened

In a bowl, cream butter and sugar until
light and fluffy, 5-7 minutes. Add eggs, 1
1-2/3 cups sugar
at a time, beating well after each
addition. Combine flour, cocoa, baking
3 large eggs, room temperature
soda and salt; add to creamed mixture
alternately with milk, beating until
2 cups all-purpose flour
smooth after each addition. Pour batter
into a greased and floured 13x9-in.
2/3 cup baking cocoa
baking pan.

1-1/4 teaspoons baking soda

Bake at 350° until a toothpick inserted in
center comes out clean, 35-40 minutes.
1 teaspoon salt
Cool on a wire rack. When cake is cool,
dust with confectioners' sugar or top
1-1/3 cups whole milk
with your favorite frosting.

Confectioners' sugar or favorite

frosting
 Small Sips (Drinks)

Orange & Cinnamon Cooler

INGREDIENTS RECIPE

120 ml fresh orange juice

Hand press mint leaves and shake them
with the rest of the ingredients.
1/4 cinnamon powder
Garnish the drink with a slice of orange
10 ml of lime juice
and a cinnamon stick.

6-8 fresh mint leaves

60 ml whisky

4-5 ice cubes

1 slice of orange for garnish

1 cinnamon stick for garnish

 Small Sips (Drinks)

Apple Ginger Cordial

INGREDIENTS RECIPE

45 ml Fresh red apple and ginger

Mix the ingredients together and give
cordial
them a good stir.

60 ml gin
Garnish the cocktail with apple & ginger
slices.
Apple and ginger chunks

Soda to top up

3 apple slices

1 ginger slice
 Small Sips (Drinks)

Chamomile Cordial

INGREDIENTS RECIPE

1 Cup dried chamomile flowers

Combine all ingredients, except Brandy,
in a pot and cook on medium-high heat
2 Cups granulated sugar
until steaming hot.

2 Cups water
Allow this to steep on low heat for 3
minutes. Remove from heat and let it
50 white peppercorns
cool.

1 Cinnamon stick
Once down to near room temperature,
run through a fine-mesh strainer, and
Peel of 1 lemon
add the Brandy for fortification and
flavour.
Peel of 1 orange
This will keep indefinitely and may be
88 ml Brandy
stored at room temperature, or can be
refrigerated.