Ask the Chef!

We are proud to present...Chef Antonio.

Born in Italy, Chef Antonio always loved creating new dishes and recipes.

Chef Antonio excelled in his studies at the Hotel and Restaurant
School International in Lausanne, Switzerland.
He has also earned his Chain of Rotisseur and Test Vin.

Chef Antonio's specializes in French, Italian and European cuisines.

We at NiagaraDines.com are honoured to provide Chef Antonio's expertise
for all your culinary questions!

Answers can be provided in French, Italian, English, Spanish
and German upon request.

Please submit your question and Chef Antonio will post his response
as quickly as he can.

You Asked The Chef: What would be a good steak marinade? I heard you should not use vinegar as it will start to cook the meat. Is their a proper portion of vinegar to other ingredients in the marinade? Does how long you marinade maybe make the difference?       Chef Antonio Says: Steak Marinade On a plate add enough oil to dip the steak in about an ounce. For flavour add salt, pepper and any seasonings you may prefer. Dip the steak on both sides into the oil mixture and then broil or barbeque. As for the vinegar, the only one you should use is red balsamic vinegar...just a touch for flavour. You can cook your steaks right after dipping into the marinade. If you have a tougher cut of steak you can marinade for 2 hours or overnight. Make sure to refrigerate the steak if you choose to marinade overnight. Bon Appetit!

You Asked The Chef: I love fettuccine alfredo, but can never replicate the recipes, I've tried in Italian restaurants. what is the best way to create fettuccine alfredo like they do in fine dining restaurants without the large amount of cream?       Chef Antonio Says: This is the classic Fettuccine Alfredo recipe. Fettuccine Alfredo For Two 450 grams - Fettuccini Egg noodles - boil for 8 minutes, then strain. Sauce 2 oz. Olive Oil in Sauce Pan 1 Med. Onion - minced 2 Cloves Garlic - minced 4 Slices Cooked Ham - chopped 1 oz fresh parsley - chopped 8 oz. Medium cream Salt & pepper to taste 4 oz. grated parmesan cheese Vegetarian Style Follow recipe omitting ham and using 8 oz of canned, fresh or fresh frozen peas. Add oil, onions, garlic, and ham and saute until onions are translucent. Then add cream, salt, and pepper to taste and simmer for five minutes on medium heat. Add fettuccine to cream sauce with 4 oz. of parmesan and fold until blended and sauce is thickened. Serve with warm garlic toast, an Endive salad with cucumbers, tomatoes with Olive Oil and lemon as salad dressing, and your favorite bottle of Italian Red Wine! Bon Appetit!

You Asked The Chef: What exactly are Moroccan Lemons?       Chef Antonio Says: Moroccan Lemons Preserved lemons are a classic addition to many Moroccan dishes. The preserving process takes about three weeks so make a BIG batch to always have some on hand ! 6 to 8 Lemons Kosher salt Paprika 1 t Black peppercorns, crushed Olive oil 3 Garlic cloves, peeled and lightly crushed 3 Bay leaves 1 Cinnamon stick Vegetable oil Cut the lemons in half lengthwise and cut each half into quarters. Remove the visible pits and generously coat the lemon pieces in kosher salt. Set on a pastry rack to drain. Set aside for 24 hours - they will become soft and limp. Pat the lemon pieces with a clean kitchen towel and arrange in layers in a sterilized glass jar. Lightly sprinkle each layer with a little paprika, crushed pepper, and olive oil. Add the garlic clove and bay leaf at every third level and the cinnamon stick in the middle. Cover the lemons with a combination of half olive oil and half vegetable oil. Seal and refrigerate. In about 3 weeks, the pickled lemons will be soft, mellow, and ready to eat. Keeps for 6 weeks after marinating. Serve with grilled fish, and curry dishes. Makes 1 quart. Bon Appetit!

You Asked The Chef: I like to use Phyllo pastry but lots of times I do not need to use all the sheets at once. I thaw out the box of sheets and then refreeze what I do not use but never know if this is a good food practice.       Chef Antonio Says: Freezing Phyllo Pastry Marlene It's okay to re-freeze those pieces that you don't use, but make sure not leave out more than 10-15 minutes. In fact Chef Antonio states that you can take the phyllo out of the freezer the night before, leave it in the fridge to thaw and then cut what you need and put it back into the freezer. Bon Appetit