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Cooking with David – the Land Rover Way!

Written By: Christa Puccio • Photography By: Deogracias Lerma

On March 8, 2011, Jaguar Land Rover Cincinnati invited 20 customers to the showroom for a free cooking class with David Cook, chef proprietor of Daveed’s Restaurant and the former executive sous chef at the Maisonette, who was assisted by Jim Cornwell, a roundsman at Daveed’s Restaurant and freelancer for Cook, and Jame Amoroso, a server for Cook.

After purchasing a Land Rover vehicle, customers are promised The Land Rover Way ownership experience, which includes customer events, driving schools, owner magazine and e-newsletter, travel opportunities and being part of the Land Rover “family.”

Land Rover Cincinnati chose 20 customers to this unique, once-in-a-lifetime opportunity to learn how to cook chicken paillard and risotto cakes from an expert. Brad Martin played live contemporary acoustic music for the event to set the mood.


2 cups Israeli cous cous, Carnaroli
3 tbl Extra virgin olive oil
1 cup Chardonnay
1 cups Chicken stock
2 tbl Butter
1/2 cup Onion chopped
1/4 cup Parmigiano reggiano
Salt and pepper to taste

In a large heavy bottom pot, over medium heat, add olive oil, butter and onions. Keep
skillet moving until cous cous is toasted and golden. Add wine, chicken stock, creme
fraiche, cheeses and remove from heat.

Risotto Cakes

3 cups Leftover risotto
1 Egg
2 cups Bread crumbs
6-3/4” Slice fresh mozzarella
2 oz Truffle vinaigrette
Truffle Vinaigrette:
1/4 oz Black truffle
1 tbl Truffle paste
2 tbl Black truffle oil
1/2 cup Olive oil
1/4 cup Redwine vinegar
1 tbl Dijon mustard
Salt and pepper to taste
In a blender, combine all above ingredients and spin until emulsified.

Panzanealla Salad

1 Ig loaf Peasant bread, cut into 1-inch cubes, about 4 cups
1 chicken breast, grilled and chopped
1 clove Garlic, smashed to a paste
1/4 cup Balsamic vinegar
Salt and freshly ground black pepper
1/2 cup Extra virgin olive oil
5 Ripe plum tomatoes, seeded and chopped
1 Cucumber peeled, seeded and chopped
1 Medium bulb fennel, trimmed and chopped
1/2 cup Nicoise olives, pitted and halved
12 Basil leaves, shredded
1 1/2 cup Spinach, cleaned and dried
1 1/2 cup Arugula, cleaned and dried
1/4 cup Parmigiano reggiano

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24
hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until
dried out but not toasted.

In a large bowl whisk together the shallots, garlic, and balsamic vinegar. Season with salt
and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add
the tomatoes, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper.
Thirty minutes before serving the salad add the arugula and spinach, basil and bread
cubes, tossing to coat. Sprinkle parmigiano reggiano on top. Let the salad stand at room
temperature for 30 minutes.

Piguillo Vinaigrette

1/2 cup Piquillo pepper puree
2 tbl Redwine vinegar
2 cups Dijon mustard
Extra virgin olive oil
Salt and pepper to taste
Sugar if needed

Blend until emulsified.

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