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Adam Kreisel is a Utah-based chef. He recently started a new catering and consulting company called Chaia Cucina Catering, Consulting and Kitchen Design where he is the chef, owner, and head eating machine.
Arugula and Escarole Salad with Sweet Feta and Green Onion Dressing
Try this feta dressing as a sauce for roasted veggies or even slathered on your favorite grilled meat. And as a sauce, it’s glorious paired with hot, sizzling frites.
Taleggio Risotto with Earthy Flavors
Each step of this three-part recipe serves to enhance and intensify the deep, sweet flavors of the final dish.
Goat’s Milk Ricotta and Fresh Herb Ravioli with Parmigiano-Reggiano Broth and Edible Blossoms
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.
Crispy Cheese Croquettes
Chef Kreisel recommends serving these with a side salad of curly endive or frisée dressed with tarragon vinegar.
Crostata with Robiola, Fig Compote, & Rosemary Chantilly
This not-too-sweet rustic dessert tart features a filling of fig preserves and Robiola, an Italian mixed-milk cheese with a rich, triple-cream-like texture
