Chefs at come of the area's fanciest restaurants share their secrets

| 29 Sep 2011 | 10:16

Krave Cafe and Caterers 15 E. Clinton Street Newton, N.J. 973-383-2600 One of those restaurants which might escape you. It’s owned by husband and wife team Rich and Kate Hashway. Rich, the chef, has been working in the restaurant business since he was 15 years old . Wild Mushroom and Goat Cheese Strudel 4 oz Olive oil 4 tbs. Shallots 2 garlic gloves, chopped 4 oz. Cremini mushrooms, sliced 4 oz. Oyster mushrooms, slice 4 oz. Portabella mushrooms, sliced 4 oz. Shiitake mushrooms, sliced 5 oz. Goat cheese Phyllo dough 1/2 lb. Butter, melted 2 tbs. Fresh herbs (rosemary, thyme, sage and basil) Parchment paper Preheat oven to 350. For brushing the strudel dough: Melt butter in small saucepan. In large pan, saute shallots, garlic and olive oil. Add mushrooms. Season with salt and pepper. Saute for 4 min. until mushrooms are semi-cooked. Add fresh herbs. Transfer to bowl to cool mixture at room temp. Then, put in strainer to remove excess liquid. Layout phyllo dough and cover with damp towel to prevent from drying out. Place one sheet of phyllo dough on parchment paper. Brush with melted butter. Repeat above procedure, 3-4 times, layering each piece of phyllo on top of the other. Place mushroom mixture on phyllo dough and top with crumbled goat cheese. Fold the dough over the top of the mixture and tuck in each end. Continuing rolling the dough until a ”log” shape has been achieved. Brush outside with melted butter. Place on parchment paper on sheet pan. Place the strudel in middle of pan. Bake at 350 for 20-25 minutes, until golden brown. Remove from oven and let rest for 5 minutes. Slice on the bias to desired portion. Serve over sauteed spinach. Servings: 8. Opus Terrace Steakhouse 355 Route 17M Monroe, N.Y. Opus Terrace Steakhouse serves only USDA Prime Steaks and Chops. Chef Jose H. Gallardo has been in the steakhouse business for over 15 years. He learned his trade working at one of America’s best and most popular steakhouses, Smith and Wollensky in NYC. Chateaubriand The story goes that back in the days of Napoleon, Chef Montmireil created a special dish for author and statesman, Francois Chateaubriand. He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak, large enough to serve at least two people. To finish off this dish, the meat is sliced into thin strips, topped with a butter and parsley mixture and served with bearnaise sauce. The traditional side dish is chateau potatoes. These small potatoes are roasted in a heavy pan, covered in butter. Not a recipe for the dieter, but well worth the extra calories. Of course the beef tenderloin steak is one of the more expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose.