Comments on: The Cheesecake Factory™ Pasta Da Vinci Recipe http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/ Restaurant Recipes from KFC, Red Lobster, Olive Garden, and more Sun, 13 May 2012 16:00:14 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Cameron http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2829 Cameron Fri, 11 May 2012 14:18:58 +0000 http://restaurantrecipesbook.com/?p=400#comment-2829 Just as a added note. My Madeira is a white, and only a cooking wine at that. Tasted amazing. You will NOT be disappointed. Of course, there is $16 a bottle Madeira, but a $5 a bottle, wasn't a let down at all. Thanks Just as a added note. My Madeira is a white, and only a cooking wine at that. Tasted amazing. You will NOT be disappointed. Of course, there is $16 a bottle Madeira, but a $5 a bottle, wasn’t a let down at all. Thanks

]]> By: Cameron http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2828 Cameron Fri, 11 May 2012 14:15:52 +0000 http://restaurantrecipesbook.com/?p=400#comment-2828 Cheesecake Factory Pasta Di Vinci Ingredients: (per serving) 5½oz. Chicken – Cut into bite-size pieces 3 oz. Baby Bella Mushrooms, 1 oz. Shitake 1/4 cup Madeira wine 1/4 cup Chicken Stock 8 oz. Angel Hair Pasta 2 oz. Red Onion (approx. 1/4 of onion) - Chopped (pre-caramelized) 4 oz. Heavy Cream 1 tbsp. minced shallots 1/2 tbsp. minced Garlic 1 tbsp. Finely Chopped Parsley 1 tbsp. Flour 1 tsp. each Salt/Pepper, plus a sprinkle 1 tbsp. butter 2 Tbsps. Oil • Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving. • Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix 1 tablespoon of flour into the bowl. • Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy) • Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium. • Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic). • Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in) • Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color. • Add 1 tablespoon of finely chopped parsley. • Take off heat swirl in 1 tablespoon of butter. • Add 10 ounces your favorite pasta and enjoy. -I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight. This recipe is nearly identical. Just ate there yesterday, and it tastes the same. Enjoy Cheesecake Factory Pasta Di Vinci
Ingredients: (per serving)
5½oz. Chicken – Cut into bite-size pieces
3 oz. Baby Bella Mushrooms, 1 oz. Shitake
1/4 cup Madeira wine
1/4 cup Chicken Stock
8 oz. Angel Hair Pasta
2 oz. Red Onion (approx. 1/4 of onion) – Chopped (pre-caramelized)
4 oz. Heavy Cream
1 tbsp. minced shallots
1/2 tbsp. minced Garlic
1 tbsp. Finely Chopped Parsley
1 tbsp. Flour
1 tsp. each Salt/Pepper, plus a sprinkle
1 tbsp. butter
2 Tbsps. Oil

• Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving.
• Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix
1 tablespoon of flour into the bowl.
• Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy)
• Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium.
• Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic).
• Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in)
• Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color.
• Add 1 tablespoon of finely chopped parsley.
• Take off heat swirl in 1 tablespoon of butter.
• Add 10 ounces your favorite pasta and enjoy.
-I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight. This recipe is nearly identical. Just ate there yesterday, and it tastes the same.
Enjoy

]]> By: Julie http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2550 Julie Fri, 23 Dec 2011 00:26:00 +0000 http://restaurantrecipesbook.com/?p=400#comment-2550 Did NOT like this at all. I think it was the wine... Did NOT like this at all. I think it was the wine…

]]> By: Shannon http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2502 Shannon Sun, 09 Oct 2011 23:22:07 +0000 http://restaurantrecipesbook.com/?p=400#comment-2502 I love this dish at cheesecake factory and I've been looking for a good copycat for a long time. This is by far the closest I've come to the real thing. I did make a few changes that may or may not be true to the recipe, but it definitely TASTES like it. I used portabella mushrooms to get that real nutty, earthy feel that the restaurant creates. I used a shallot instead of the red onion and a made some changes to the wine in use. All the recipes I've tried with this madiera wine never turns out well so I used a mix of Marsala (to get a savory factor) and pinot noir(for the fruity taste). The sauce came out absolutely delicious. Definitely a real winner. Thanks for posting your recipe!! I love this dish at cheesecake factory and I’ve been looking for a good copycat for a long time. This is by far the closest I’ve come to the real thing. I did make a few changes that may or may not be true to the recipe, but it definitely TASTES like it. I used portabella mushrooms to get that real nutty, earthy feel that the restaurant creates. I used a shallot instead of the red onion and a made some changes to the wine in use. All the recipes I’ve tried with this madiera wine never turns out well so I used a mix of Marsala (to get a savory factor) and pinot noir(for the fruity taste). The sauce came out absolutely delicious. Definitely a real winner. Thanks for posting your recipe!!

]]> By: dayna http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2483 dayna Tue, 23 Aug 2011 13:34:18 +0000 http://restaurantrecipesbook.com/?p=400#comment-2483 http://www.vinhomadeira.pt/Vine-Varieties-162.aspx lists the types of madeira wines. http://www.vinhomadeira.pt/Vine-Varieties-162.aspx

lists the types of madeira wines.

]]> By: Nora&David http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2478 Nora&David Sat, 20 Aug 2011 06:38:40 +0000 http://restaurantrecipesbook.com/?p=400#comment-2478 Aloha!! We loved the pasta Da Vinci, since we tested it we were hooked and had to go the next day...and cakes are scrumptious! We're back in Spain and going to practice the recipe, thanks to the chef for the wonderful food. Aloha!! We loved the pasta Da Vinci, since we tested it we were hooked and had to go the next day…and cakes are scrumptious! We’re back in Spain and going to practice the recipe, thanks to the chef for the wonderful food.

]]> By: Your moms lover http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2458 Your moms lover Sun, 24 Jul 2011 11:03:44 +0000 http://restaurantrecipesbook.com/?p=400#comment-2458 Ohhi forgot to tell you to add 1 tablespoon minced garlic and 1 tablespoon minced shallots when you add the carmalized onions Ohhi forgot to tell you to add 1 tablespoon minced garlic and 1 tablespoon minced shallots when you add the carmalized onions

]]> By: Your moms lover http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2457 Your moms lover Sun, 24 Jul 2011 10:58:39 +0000 http://restaurantrecipesbook.com/?p=400#comment-2457 I know the recipe by heart. I worked there as a chef for 8 years . The base is a madira /pork stock reduction . And reduced down enough to make it into 2 oz portions . The recipe is as follows ... Oil 5 and a half oz chicken (cubed) Put into a mixing bowl and sprikled with salt and pepper . Then add 1 tablespoon of flour mix then add to a pan with oil and cook a quarter of the way Then you add 3 ounces of quartered button mushrooms and 1 oz of shitake mushrooms , cook until tender , then add 2 ounces carmalized onions Continue to cook until all are tender . Then add salt and pepper and a 2 ounce portion of your madeira / pork stock reduction you made before hand and vigorously scrape the bottom of the pan with a rubber spatula , add 4 ounces heavy cream and continue to spatula the sauce until dark brown in color Add 1 tablespoon of finely chopped parsley Take off heat swirl in 1 tablespoon of butter And add 10 ounces your favorite pasta and viola ............enjoy I know the recipe by heart. I worked there as a chef for 8 years . The base is a madira /pork stock reduction . And reduced down enough to make it into 2 oz portions . The recipe is as follows …
Oil
5 and a half oz chicken (cubed)
Put into a mixing bowl and sprikled with salt and pepper . Then add
1 tablespoon of flour mix then add to a pan with oil and cook a quarter of the way
Then you add 3 ounces of quartered button mushrooms and 1 oz of shitake mushrooms , cook until tender , then add
2 ounces carmalized onions
Continue to cook until all are tender .
Then add salt and pepper and a 2 ounce portion of your madeira / pork stock reduction you made before hand and vigorously scrape the bottom of the pan with a rubber spatula , add
4 ounces heavy cream and continue to spatula the sauce until dark brown in color
Add 1 tablespoon of finely chopped parsley
Take off heat swirl in 1 tablespoon of butter
And add 10 ounces your favorite pasta and viola …………enjoy

]]> By: Malena http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2419 Malena Thu, 26 May 2011 04:58:02 +0000 http://restaurantrecipesbook.com/?p=400#comment-2419 Can someone tell me a good brand of madeira wine please? Can someone tell me a good brand of madeira wine please?

]]> By: Lauren http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2394 Lauren Wed, 20 Apr 2011 01:16:50 +0000 http://restaurantrecipesbook.com/?p=400#comment-2394 Do you add the wine, water, and heavy cream at the same time and then let the wine simmer so the alcohol is evaporated… or do you add the wine, let it simmer until the alcohol is out, and then add the water and heavy cream? I tried to make this last night and it turned out too sweet, thick, and wine tasting. Thanks! Do you add the wine, water, and heavy cream at the same time and then let the wine simmer so the alcohol is evaporated… or do you add the wine, let it simmer until the alcohol is out, and then add the water and heavy cream? I tried to make this last night and it turned out too sweet, thick, and wine tasting. Thanks!

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