Chef's Corner

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Chef's Corner

Chef Michael Ferraro has been the executive chef at the Saturn Club for the past six years and with the Club for eighteen years total. He received his A.O.S. in Hospitality Management and Culinary Arts in 1999, began his career at Saturn shortly after, and continued his education at the Culinary Institute of America at both the Hyde Park and Napa Valley campuses from 2005-2007.

Chef Mike has graciously shared some recipes with us over the years that we can make in our own homes!

Soft Pretzels

  • 4 teaspoons active dry yeast 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C) 
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt, for topping
  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes.

Pumpkin Soup

  • 1 Tbsp olive oil
  • ​1 large onion, coarsley chopped
  • 4 garlic cloves, minced
  • 4 lb pumpkin (any kind)
  • 4 cups chicken broth
  • kosher salt
  • fresh ground black pepper
  • 1/2 cup heavy cream, plus more for garnish
  • In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
  • Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
  • Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
  • ​Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
  • To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

Oatmeal Chocolate Chip Cookies

  • 1 1/4 Cups margarine or butter, softened
  • 3/4 Cup firmly packed brown sugar
  • 1/2 Cup granulated sugar
  • 1 Egg
  • 1.5 cups chocolate chips
  • 1 Teaspoon vanilla
  • 1 1/2 Cups all-purpose flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt (optional)
  • 1/4 Teaspoon ground nutmeg
  • 3 Cup Oats (quick or old fashioned, uncooked)
  • Heat oven to 375°F.
  • In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats, and chocolate chips; mix well.
  • Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
  • Store tightly covered.
Posted: 10/13/2021 1:43:19 PM by Saturn Club | with 0 comments

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Welcome to the Saturn Club's blog. Here you will find stories about our club, our members, and more! These stories will cover a wide range of topics that represent what our members and staff find interesting, even if it is not directly about the Club.
The Saturn Club
Thanksgiving at Saturn
Halloween at Saturn
Halloween & Fall Celebrations at Saturn
Robert Seth, Club Manager of the Year
Chef's Corner

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