Chef Glo’s Splendid Kitchen premiered on the Kumunity Stage channel of Kumu. The cooking series conceptualized by Chef Glo Gabriel is a weekly show dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen. Splendid Kitchen: Italy episode features recipes loved by Italians.
Italians are very passionate about their food. Driven by fresh and quality ingredients, Italian food is very good and palatable. I carefully curated this easy-to-follow meal that will inspire our home cooks.
Italian Stuffed Mushrooms
- 24 pcs white button or crimini mushrooms (stems removed, save the stems)
- 1 garlic clove, minced
- ¼ cup Italian seasoned bread crumbs
- ¼ cup shredded mozzarella cheese
- 2 tbsp shredded Parmesan cheese
- 1 tsp parsley
- 3 tbsps butter, melted
- ¼ tsp table salt
- 1 tbsp olive oil
Preheat oven to 425 degrees F.
Prepare mushrooms by removing stems, washing and drying the caps.
Dice the mushroom stems and saute in olive oil. Season with salt. Cool Down.
Combine the rest of the ingredients in a small bowl. Stuff the mushrooms and place them on a rimmed baking tray that has been sprayed with cooking spray.
Bake for 15 minutes and serve immediately
Homemade Marinara Sauce
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible (whole canned tomatoes)
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet, heat the oil and saute the garlic until fragrant. Do not let it develop any color.
Add tomatoes and their juices, a pinch of crushed pepper, and 1 cup water. Simmer for 20-30 minutes. Season with salt. Turn off heat and place a large sprig of basil or roughly 12-15 leaves. Let sit to infuse the flavors before using.
- 3/4 c. bread crumbs
- 1/4 c. freshly grated Parmesan, plus more for garnish
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 2 large eggs
- 1/4 c. buttermilk
- 4 boneless, skinless chicken breasts, pounded
- Kosher salt
- Freshly ground black pepper
- 1 (32-oz.) jar marinara
- 1 c. shredded fresh mozzarella
- 1/4 c. thinly sliced basil
Preheat oven to 425°. In a medium bowl, mix bread crumbs, parmesan, garlic powder, and Italian seasoning.
In another medium bowl, whisk together eggs and buttermilk. Pat breasts dry and season on both sides with salt and pepper. Dip into the egg mixture and dredge in breadcrumbs, making sure all sides are coated. Place in a baking dish and bake for 20 minutes or until lightly golden and crispy.
Pour marinara over chicken breasts and top with mozzarella. Bake until cheese is melted and chicken is cooked through or another 10 to 15 minutes. Garnish with more Parmesan and basil and serve immediately.
Mango Panna Cotta
- 1 ½ cup Heavy Cream
- 1 ¼ cup Mango Nectar/Juice
- 4 oz Sugar
- 1 tsp vanilla extract
- ¼ cup Mango Nectar/Juice
- 7 grams or one envelope of gelatin powder
Mix and dissolve gelatin in ¼ cup of mango juice. Set aside to bloom.
Bring the first set of ingredients to a boil and set aside. After about 5 minutes, add gelatin mixture then strain and pour into ½ cup vessels. Refrigerate overnight to set. Garnish with berries, whipped cream, or diced mangoes.