Roasted Heirloom Tomatoes stuffed with Basil Crumbs and
Goat Cheese
What you Need:
4 tlarge omatoes, tops cut off and cored
1 baguette, sliced and toasted
handful of fresh basil leaves, chopped
1/4 c of balsamic vinegar
3/4 c of olive oil
salt and pepper to taste
2 cloves of garlic, minced
2 oz chevre or goat cheese
Combine balsamic, garlic, chopped basil and olive oil in pan and saute until all
ingredients are blended through and warm
Take toasted baguette and crush in hand or food processor and add to saute pan
with balsamic mixture-
Take hollowed out tomatoes and stuff with mixture topping with goat cheese.
Place under broiler and broil for 2-3 minutes until warm, serve immediately
Sauteed Prawns in Pastis Butter Sauce
What you Need:
1 pound of Large Shrimp, Peeled and De-veined
1 clove of garlic
1 tbsp of Mustard
4tbsp of room temperature unsalted butter (one stick)
1/2cup of Pastis
1 tsp of salt
Take Shrimp and place in a large bowl and toss with mustard and Olive oil and
Salt- Add Shrimp to Preheated Cast Iron or All Clad Pan and Saute turning once
about 2-3 min per side.
Remove from heat and lift pan in air while pouring in Pastis as you deglaze the
pan- Once the Pastis has reduced by half, add in cold butter and melt- Place
Shrimp back in Pan and Toss to Coat- Serve
Basic Risotto with Parmesan and Mascarpone
*add sauted mushrooms for easy Mushroom Risotto or Shaved Truffles for the
Truffled Variety
1.5 c of arborio rice
8 c of warmed chicken stock or broth, vegetable being fine to sub if vegetarian
1 c of parmesan or romano finely grated
1 heaping tablespoon of Mascarpone cheese
2 tbls of butter
3 tbsp of olive oil
In a large saute pan ( one with tall sides ) saute the pine nuts until golden brown.
Remove from pan; Add in the rice and touch of and saute for 2 minutes or until
rice is slightly opaque, before adding 2 large ladles of broth. Stirring continuously,
add in 2 ladles at a time as the liquid evaporates. Halfway through your stock,
add back the nuts as well as half the parmesan and the rest of the butter… Stir
to incorporate and then continue on with the stock…Once all the stock has been
added ( it should taste al dente ) remove from heat and add the mascarpone and
remainder of cheese
Gazpacho with Fresh Crab
What you Need
1 large can of San Marzano or similar whole peeled tomatoes
2 bell peppers
1 large Hass Avocado
1 cup of fresh basil
1 clove garlic
2-3 tbsp of EVOO
*optional add ins: Watermelon, cucumber, crab, carrots
Take and add all ingredients to a food processor and process until smooth
Add salt and pepper to taste and top w Avocado and Crab
Chicken Scallopini with Mushrooms and Marsala
4 chicken breasts pounded thinly (ask butcher or do yourself between plastic
wrap)
1 pound of white button mushrooms, stems removed and sliced thinly
1 stick (1/2 cup ) unsalted butter
1 cup of sweet Marsala Wine
Salt to taste
Olive Oil
Season Chicken well with salt on each side.
Add 2-3 tbsp of Olive Oil and 2 tbsp of Butter to hot sauté pan (either stainless
steel or cast iron) and add chicken. Cook gently only turning once for 2-3 minutes
per side removing to a platter to rest when completed (*keep in warmed oven if
doing multiple batches *)
Once you have sautéed all the chicken, add marsala wine to pan and deglaze,
scraping up the bits stuck at the bottom and creating a pan sauce- Saute for
one minute before adding remaining butter and once melted add mushrooms,
cooking just until tender- Pour over chicken and serve immediately-
Scallops in a Mustard and Chorizo Sauce
What you need
1 pound of scallops, Sea preferable
1 link of spanish chorizo cubed/diced
1/2 c of dijon mustard
2 cloves of garlic diced
1 cup of heavy whipping cream
1/2 cup of olive oil plus more for sauteeing if necessary
salt to taste
Combine mustard, olive oil, garlic and salt in large bag or bowl and add shrimp
and scallops
Toss to coat and allow flavors to meld for 10 minutes up to 1 hour
In large stainless steel or cast iron pot heat on high. Once pan is hot add chorizo
and saute for 1-2 minutes to release some oil- Add in shrimp and scallop mixture
and let sear well- Once cooked remove seafood to a bowl and add heavy
whipping cream-
Once cream and pan flavors have incorporated and become thick- sometimes
only a few seconds others a minute, remove and pour over shrimp-
Basil Couscous with Chick Peas
What you need
handful of fresh basil leaves , chopped or 2 tbsp of Pesto
2 cups of couscous
3 cups of chicken stock or water
1 heaping tsp of salt
1 can of garbanzo beans or chickpeas, drained and rinsed
Bring water and salt to boil and add couscous removing from heat and covering-
allow to steam for 5 minutes and stir in chickpeas and chopped basil-
Fettucine w Wild Mushrooms
1 pound of mixed wild mushrooms, sliced
2 tsp of chopped shallot
2 tbsp of unsalted butter plus,
1/2 c of unsalted butter
1 cup of heavy cream
1/2 c parmesan
1 tbsp of Extra V Olive Oil
Salt to taste
Directions:
Bring a large pot of heavily salted water to a boil-
In a heated saute pan, add 1 tbsp butter and the oil and then the mushrooms.
Leaving the mushrooms to cook without stirring them, add a pinch or two of salt.
Meanwhile combine the 1/2 cup of butter in sauce pan and allow to melt and
become translucent- Add in cream and reduce by 1/3. Add a pinch of salt and
the parmesan and stir to incorporate. Taste for seasoning and add more salt if
desired. Once water is boiling heavily, add fresh pasta and cook for 3-5 minutes,
removing once cooked, from the water- Set aside in a bowl.
Toss mushrooms lightly and once cooked through and carmelized, add in last
tbsp of butter and shallot cooking for just a minute or so or until the shallot
becomes translucent.
Take Fresh pasta and toss into saute pan with Mushrooms and add cream
sauce- Toss lightly until the fresh pasta is heated through and serve at once!
Stuffed Shells w Sausage
What you Need:
10 Large Italian Shells, dried Pasta
1 package or Italian Sausage
½ cup of grated Asigo Cheese
½ cup of grated Parmesan
2 cups of heavy whipping cream
¼ tsp of truffle oil or 1 small black fresh truffle grated
Bring Salted water to boil and cook shells according to directions
Take Sausage and sauté with truffle oil
Combine cream in sauce pan and reduce by half until coating back of
spoon- Add cheese to melt
Once shells are cooked, stuff with sausage mixture and pour cream over
top- Serve at once. * tip: to keep shells from sliding around, place on a
damp cloth napkin over the serving dish.
Lemon Cream
2 lemons, zested
2 cups of heavy cream
salt to taste
Combine zest and cream in sauce pan and reduce until thick. Pour over
Risotto cups before serving-
Butternut Squash Ravioli:
Butternut squash
1 package of wonton wrappers
1 cup of cream, heavy whipping of half and half
1/2 c butter
Puree one roasted and peeled butternut squash with 1 cup of cream and 1/2 c of
butter
Place dollop of mixture in middle of small wonton wrapper and wetting edges,
fold over. Make 10-12 and set aside
Place ravioli in boiling water and remove when they float to surface
Sage brown butter
6 sage leaves fresh
2 sticks unsalted butter
In a small saucepan, add the butter. Melt slowly until the butter begins to foam.
Once it begins to foam, watch carefully, but allow the butter to continue bubbling
until the foam turns a light brown in color. Remove immediately, adding in the
sage. ( careful when adding the sage- make sure it is well dried before adding ) It
will crackle a bit as the sage fries, and once the sage begins to crispin, pour into
a bowl.
Eggplant parmesan
5 cups panko
Butter, for greasing the dish
Salt and freshly ground black pepper
6 large eggs, beaten
2 tbsp water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick
round slices or lengthwise
All-purpose flour, for dredging
oil, for frying
Homemade or store bought tomato sauce
12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella,
thinly sliced 3/4 cup grated Pecorino Romano or parmesan
Season each eggplant slice on both sides with salt and pepper. Dredge each
slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it
in the bread crumb mixture. Shake off any excess breading and transfer the egg
plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in large straight-sided saute pan over medium heat until the
oil is well heated. Working in small batches, fry a few of the eggplant slices,
turning once, until golden brown, about 3 minutes per batch. Using tongs,
transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and
arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the
sauce, grated mozzarella, Romano or parm. Repeat to make 3 layers ending with
the sauce. Top with the fresh mozzarella and remaining Romano and bake until
hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before
serving.
Classic Bolognese/ Lasagna
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground ** optional
1 pound pork, ground or very good italian sausage, removed from casings
1/4 pound pancetta or quality slab bacon, ground * sliced if you can’t get
ground
.
1/2 tube ( 4-6 oz ) tomato paste
.
1 cup milk
.
1 cup dry white wine
.
Kosher salt and freshly ground black pepper
.
Parmigiano-Reggiano, for grating
In a large dutch oven or stainless pot add the olive oil and butter and saute on
low, the celery, onion,garlic and carrot until translucent but not browned. Add in
the bacon and saute for a few minutes longer until just cooked through. Add in
the gound meat, pork -and veal if using- and saute until lightly browned. Add in
the tomato paste, mixing through, then the white wine and milk. Bring to a boil,
then turn down to a medium low simmer for one hour and a half, uncovered.
Check occasionally to see that the meat isn’t burning at the bottom, and to
redistribute the liquids throughout. Finish by adding salt and pepper to taste. ( do
not add the salt in beginning as the bacon is very salty and will infuse the meat
with the perfect amount as it cooks.)
.
.
.
.
Bechamel
5 tablespoon of butter
1/4 c flour
3 c of milk
1/2 tsp salt, pepper and nutmeg
In a small saucepan, combine 5 tbps of (melted) butter and 1/4 c of flour. Allow
to cook for 5-7 minutes on low heat, stirring the flour until it reaches a lovely pale
brown color.
Add in 3 cups of warmed milk, a cup at a time, whisking quickly to prevent lumps.
Finish by adding in the salt, pepper and nutmeg.
Preheat Oven to 375, bake for 45 minutes, cool for 10.
In an oven proof baking dish, add a layer of bolognese to the bottom and
then begin to layer the lasagne with pasta, bechamel, bolognese, parmigiano
continuing to top and finishing with final layer of pasta, bechamel and parm.
Chocolate Espresso Pots
5 oz 60% chocolate chips
6 egg yolks
3 tbsp of sugar
1 tsp of espresso grounds
2 cups of heavy cream
In blender add chocolate and sugar and yolks
In small saucepan add cream and bring to a slow simmer
Remove cream at simmer and pour immediately into blender, cover quickly and
puree for 30 seconds or until well incorporated. Pour into serving cups, cover
with saran or foil and place in fridge for at least 3 hours, preferably 5 or overnight.
Serve with fresh whipped cream
The flourless Truffle Cake
Sandi Reinlie
8 oz bittersweet Chocolate
12 oz butter
7 oz sugar
4 oz coffee
6 eggs
1 tsp of vanilla
1/8 tsp of salt
Bake in a water bath- greased and lined 9? round pan at 350/ conventional oven
for 45-60min’s
Put chopped chocolate in large bowl
In a saucepan heat butter, sugar and coffee boil and pour over chocolate
Let stand for a few minutes minutes then whisk to combine-
Whip eggs until trippled in volume and then add vanilla and salt- Slowly pour
chocolate mixture in egg mixture while whisking
Pour into molds and bake until center is still slightly jiggly but set.
Tiramisu
Sandi Reinlie
6 oz Ladyfingers (Savoiardi), cubed
16 oz Mascarpone
2 Cups Whipping Cream
2 tsp. Vanilla Extract
1/3 Cup Sugar
2/3 Cups Sweet Marsala Wine (Ambra Semisecco)
2 oz Semi-Sweet Chocolate, divided
1 1/2 Cups Espresso
Parfaits: Yield 10 servings
In a small sauce pan heat the wine, 1 oz of chocolate & sugar to make a syrup.
Set aside to cool.
In a mixing bowl, combine: mascarpone, whipping cream & vanilla. Whip to form
soft peaks. Fold in the cooled wine syrup.
The cubed Ladyfingers will be layered twice in each glass. Divide 3 oz of cubed
Ladyfingers between the 10 glasses.
Pour half the espresso (or strong brewed coffee may be substituted) between the
10 glasses to soak the Ladyfingers.
Top with 2 large spoonfuls of mascarpone/wine mixture.
With remaining 1 oz of chocolate grate with a microplane (citrus zester) on top
of mascarpone filling. Then repeat layering process: Ladyfingers, espresso,
mascarpone filling & top with grated chocolate
This may be made up to 24 hours in advance of serving.
You may substitute sweet marsala wine with vin santo.
If you do not like chocolate you can substitute the espresso with Limoncello
& remove the Marsala completely. Melt white chocolate & fold that into the
mascarpone. You will need to reduce the Limoncello to 3/4 cup. Increase the
white chocolate to 3 1/2 oz. Use finely grated lemon zest for top decoration.
Stuffed Mussels
What You Need
3 mussels pp
Basil Pesto
Break Crumbs or Toasted Baguette Croutons, finely crushed
Olive Oil
Salt
2 cups of white wine
* Optional Cheese- Parmesan or Gruyere
Take Mussels and Steam open by tossing them in heated pan with white wine.
Pry open the mussels disgarding the top of the shell that is empty.
Toss the Pesto and the bread crumbs and salt and stuff on the mussels- Drizzle
with Olive oil and broil- * optional add sprinkle of Parmesan or gruyere-
Three Citrus Glazed Lamb
* Osso Buco sub
4 lamb shoulders or Osso Buco Shanks (have your butcher cut the to give you
the number of servings you need)
1 grapefruit
2 oranges
3 lemons or limes
1 cup of croutons, ground down to small consistency
Pre-Heat oven to 200-220
For the Citrus Crust-
Take the citrus and zest the peels, reserving in a bowl * be careful to avoid
zesting the white part as its bitter- you are looking for just the colored part of the
skin
Squeeze the juice of all the citrus and strain to remove seeds
In a small saucepan add the citrus juice and reduce by 1/3 or 1/2 and then add in
the zest and let seep for 10 minutes.
Remove from heat and once cooled add crouton mixture.
For Lamb-
Salt and Pepper the lamb and sear each side for one minute by sauteing on high
heat-
Remove from heat and once cooled pack the citrus crust around the lamb and
set in an ovenproof dish or baking sheet
Bake on low heat, 200-220F for 3 hours-
Black Olive Tapenade
What you’ll Need:
½ ound or 2 cups of Black Olives, pitted.
1 small anchovy
1 tbsp of Capers
2 tbsp of Olive Oil
Baguette, sliced and toasted slightly
Combine all in a food processor and pulse for a few seconds~ Enjoy!
Whole Parisian Mushrooms baked w Brie on Baguette
1 pound of small white – Parisian- buttom mushrooms
1 tbsp of butter
2 tablespoons minced shallot (about 1 large)
1 13- to 14-ounce Brie, sliced thin
baguette, cut into 1/4-inch-thick slices
salt and pepper to taste
Directions:
Preheat Oven to 350 or broiler on Low
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Remove Brie .Using sharp knife, cut top rind from Brie- Take Brie and place over mushrooms in an ovenproof dish until melted~
Roasted Chicken w Herbs de Provence
What you’ll Need:
1 large chicken, backbone removed and cut into quarters OR 1 quartered chicken
2 tbsp of herbs de provence
2 tbsp of Extra Virgin Olive Oil
2 tsp Salt and 1 tsp Pepper or to taste
1 lemon, halved
Pre-Heat the oven to 500* for half an hour while prepping
Take Olive Oil, Pepper and Herbs and combine in small bowl.
Pat dry chicken and rub with Olive Oil and Herb Mixture, laying flat in roasting pan or pre-heated cast iron, skin side up. Once all chicken has been arranged and coated, sprinkle the salt liberally over the pieces and place the lemons halved on the rack. * for crispier chicken, allow to dry in fridge uncovered for a day ahead of time and give pieces ample space when cooking together. Using a roasting rack is also recommended.
Turn down the temperature in the oven to 400 and place the roasting pan on the middle rack- Cook for 40-55 minutes depending on size or when leg is lightly pierced, the juice runs clear. Once cooked, remove from oven and set aside before serving at least 10 minutes.
Provencal Roasted Leg of Lamb
What you’ll Need:
1 large boneless leg of lamb- or boned
4 tbsp of herbs de provence
2 tbsp of Extra Virgin Olive Oil
2 tbsp Salt and 1 tsp Pepper or to taste
2 cloves of garlic
Handful of Olives in their juice.
Pre-Heat the oven to 425* for half an hour while prepping
Bring lamb to room temp- 20-30 minutes on counter -before prepping.
Take Olive Oil, Pepper and Herbs and combine in small bowl.
Pat dry lamb and rub with Olive Oil and Herb Mixture, laying flat in roasting pan. Once complete, tie the lamb back into a long symmetrical form, sprinkle the salt liberally over and place on the rack. * Turn heat to 325 and allow 10-12 min per pound.
Once cooked, allow to come to rest for 18-25 minutes.
Serving, sprinkle the olives and the juice over the lamb~
Chocolate and Red Wine Braised Short RibS
What you Need:
2 pounds of boneless short ribs ( serves 4-6 )
4 oz of unsweetened bakers chocolate
2 cups of good quality red wine
1 sweet onion, finely diced
1 garlic clove, diced
2 carrots finely diced
2 tbsp of Veg Oil
salt and pepper
1 -4 oz tube of tomato paste
To Make:
Season room temperature beef well with salt and lightly toss in flour, shaking off excess
Heat oil in heavy enamel deep sided pot, adding beef to sear, being careful not to overcrowd. Once shortribs have been seared well on each side, add in carrots, onion and garlic and allow the veggies to sweat a bit- After a few minutes, add the tomato puree and the red wine. Once the red wine has evaporated the alcohol- 1-2 minutes, add in the chocolate, stirring well until melted and not sticking to the bottom of the pot. Add in 2-3 cups of warmed water and turn heat to low, cover and allow to braise for up to 3 hours. Check on the ribs from time to time being careful to turn them occasionally so they don’t stick to the bottom… If more liquid is needed, add a bit more water. The liquid should never be higher than 3/4 of the way up the beef. Add 1 tsp of salt 1/2 way through the cooking time, stirring to incorporate.
Classic Steak
What you need:
2 boneless Ribeye
1 tbsp of Salt
2 tsp of pepper
splash of Olive Oil
Cast Iron Skillet or Grill
Preheat your Grill or Cast Iron 5 minutes before serving,
Bring Steaks to Room Temperature, covered-
Season both sides very well w salt and pepper and drizzle w touch of olive oil
Add to Pan and cook 3 minutes each side, turning only once for Med Rare, 4 min p side for Med to Well.
Remove and allow to rest for 5 minutes-
Duck Confit
What you Need:
4 Duck Legs
1 large container of Rendered Duck Fat, about 3 cups
Salt
Large Dutch Oven or Coverable Deep Sided Pan
Take Duck and bring to room temperature, covered.
Season well with salt and set aside. If you wish to brine you can do so a day ahead of time.
Take 1 Tbsp of rendered fat and melt in preheated dutch oven.
Sear each duck leg in the rendered fat.
Cover duck entirely with the remaining duck fat and place on low.
Cook for up to 4 hours on low or in oven at 225-
Remove from heat and allow to cool completely before refrigerating-
When serving, remove a leg from the fat and place in a non-stick skillet or cast iron and saute until the skin becomes crispy on both sides, about a minute per side. Duck can be stored in the fat and refrigerated for up to 3 weeks.
Moroccan Vegetable Couscous
What you Need
2 large Zucchini, sliced on diagonal into 1.5-2 inch pieces
2 Large Squash, sliced on diagonal into 1.5 inch pieces
2 Large Carrots, sliced on diagonal into 1 inch pieces
1 Large Sweet Onion, sliced lenthwise
1 cup of Garbanzo Beans, rinsed
1 tbsp of Harissa * use more for taste/ heat preference (its v spicy!)
1 tbsp of Chinese Five Spice Blend
1-2 tbsp of Salt
2 tbsp, plus extra, veg oil
3-4 cups of Chicken or Veg Broth
2 cup of Couscous
IN a large Dutch Oven, add enough veg oil to coat the bottom and begin by sauteing onion and carrot- Season with salt and allow to cook until soft, 3-4 minutes. Add Zucchini and season w salt as well as 1 tsp of the Chinese Five Spice- Saute until soft before adding the squash and repeat with the salt and five spice. Once the vegetables are softened, add the harissa and stir to incorporate about 1 minute, allowing the harissa to open in flavor- Toss in Garbanzo Beans and Add Chicken or Veg Broth and cover, simmering on low for 20 minutes.
Meanwhile, make couscous according to package, using chicken broth or veg broth in place of water for added flavor-
Once Couscous is cooked, about 5 minutes, remove to a large shallow serving dish or a deep bowl and serve with Vegetables-
You can also serve with grilled meats such as lamb or Merguez Sausage for a traditional Moroccan feast~
Potato Gratin
What you Need:
Mandolin
5 large Yukon Golds or other waxy potato ( red, etc, )rinsed
2-3 cups of heavy whipping cream
1 cup of grated Parmesan
1 tbsp of salt
Pre-heat oven to 375
Using the middle setting on a mandolin, slice the potatoes into thin slices that are translucent but that still have some strength ( 1/8 in )
Pour cream and parmesan into large mixing bowl and add salt-
Add potatoes and toss to coat
Add potatoes to shallow baking dish and using the backside of your fingers, push down, feeling for any holes in the gratin, moving the potatoes around to ensure even distribution in the dish. Once the potatoes are evenly set, check to see that there is a small amount of liquid surrounding the potatoes but not covering. Press into the potatoes and the cream should rise slightly when pushed with your hand and then recede slightly when released. If there is too much cream, pour off enough and repeat the process. If not enough, add in the appropriate amount so that when using your hands as a guide, you achieve the above result.
Once the mixture is right, cover with foil and bake for up to 1 hour or longer if necessary, removing the foil the last 15 minutes. For larger gratins, more time is needed, possibly up to 75 minutes. Remove from oven and let cool for at least 10 min before serving~
Potato Puree w Leek Butter and Fresh Chevre
What You’ll Need:
4-5 large russet potatoes
2-3 oz of fresh goat cheese
1 leek
2 sticks of unsalted butter
1 cup of half and half or heavy whipping cream
Salt to taste
Steam or Boil 4-5 large peeled whole russet potatoes and set aside
Using white part of leek, slice thinly
Combine butter and leek over med high heat and allow butter to foam gently, lightly clarifying. Remove once butter has reduced by 1/3.
In a large metal bowl or mixer, add cooked potatoes, leek butter and lightly whip or puree, adding cream to desired thickness. Add 1-2 tsp of salt and combine lightly.
Remove and gently fold in goat cheese. Serve
Cauliflower and Potato Puree
Ingredients
1 head cauliflower (about 3 pounds), cut into florets
2 Yukon gold potatoes (about 8 ounces), peeled and diced
Kosher salt and freshly ground black pepper to taste
1/2 cup of butter
½ -1 cup of fresh cream or half and half (slowly add in until desired thickness is achieved)
Directions
Set up a collapsible steamer over a pot of water or add water to a micro steamer. Toss the cauliflower, potato, and put in the steamer. Season with the salt and pepper, to taste. Cover, and steam the potatoes and cauliflower until completely tender, about 15 minutes stovetop or 5-6 in micro. Cool slightly. Puree the vegetables, in batches if needed, in a blender with butter and a couple tablespoons cream, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. ? ? ? ? ? ? ?
Wild Mushroom Crème Sauce
What You’ll Need
1 pound of assorted wild mushrooms, wiped of debris and sliced thin
1 cup of heavy whipping cream
1 tbsp of Grapeseed or light veg Oil
½ cup of reserved chicken fat/ oil from the bottom of roasting pan* optional
2 tsp of salt
IN a small saucepan, add veg oil and mushrooms and without stirring often, allow mushrooms to brown. Add ½ the salt and garlic and sauté for 1-2 minutes. Add in chicken stock and gently heat before adding in the cream and remaining salt. Once the cream is added, whisk quickly to incorporate and reduce entire sauce by 1/3 of its volume. If sauce gets too thick, add more cream and reduce again. Serve with Chicken
Glazed Carrots
What you need
4 large carrots, peeled and cut on a bias
1 tbsp of butter
1 tsp of honey or agave syrup
2 tsp of salt and 1 of pepper
In a large deep sided saute pan, add a pinky width amount of water to bottom
Add Salt and Pepper and Carrots
Cook Carrots in water until easily pierced through w a knife, adding small amounts of water as necessary-
Once carrots are cooked, if any water is still present in pan, pour off and then add butter tossing and sauteing over med high heat-
Add honey and toss to coat, sauteing for one minute more
Remove to dish and serve~
Classic Ratatouille
Ingredients
2 small zucchini halved and cut into half moons
1 small yellow squash halved and cut into half moons
1 long firm eggplant, diced into 1 inch cubes and salted
1 large seeded red bell pepper, diced into 1 inch segments
1 large can of San Marzano Tomato Sauce OR a jar of Tomato Basil Pasta Sauce
2-3 garlic cloves finely diced
3-4 tbsp of olive oil
1 tbsp of kosher salt
Directions
Saute the garlic and half the oil along with the a bit of salt, zucchini and squash until half cooked through. Add in the red bell pepper and once cooked, the eggplant. Season each layer with the salt. Once the vegetables are tender but not cooked all the way through, add in the tomatoe sauce or jar of Pasta sauce. Allow to come to a gentle boil, then reduce and let simmer for up to 45 minutes.
Haricot Verts w Shallots
What you’ll Need:
1 pound of French Green Beans, Haricot Verts
1 small shallot
1 tsp of salt and ½ tsp of pepper
1 tbsp of unsalted butter
1/2 cup of water
In medium sauté pan, add water salt and pepper and green beans. Lightly toss around and allow to cook through until the water has evaporated. Add in butter and shallot and cook for 2-3 minutes longer. Remove and set aside or serve. If serving later, wait until serving and then begin the butter sauté process then.
Basic Gnocchi
adapted from Mario Batali
3 pounds of Russet potatoes
2 cups of all purpose flour
1 extra large egg
1 tsp of Kosher salt
1/2 c canola oil
Boil whole unpeeled potatoes about 45 minutes; drain and peel once cool enough
Pass the potatoes through a vegetable mill onto a clean work surface
Bring 6 quarts of salted water to a boil along with an ice bath in another bowl-
Make a well in the center of your potato mixture and sprinkle all over with the flour- break the egg in the well and with a fork, combine- Once the dough comes together begin to knead gently into a ball. Knead gently for about 4 minutes and the dough is dry to touch. Divide dough into 6 smaller balls. Roll each ball into a long rope and cut it into 3/4 inch diameter pieces. Using a Gnocchi roller or just a fork, roll each piece down the fork to create the signature shape. Using a slotted spoon put gnocchi in boiling water and cook for one minute or until the float to surface and then transfer them to ice bath. Once all Gnocchi are cooked, drain and toss with sauce or cover and refridgerate for up to 48 hours.
Parmesan Cream Sauce w Butternut Squash
Makes enough for 4 large or 8 small servings of gnocchi-
One large Butternut Squash, peeled, diced and steamed or roasted.
1 cup of parmesan, finely grated
2 cups of heavy cream
1/2 c of unsalted butter
1 tsp of salt
Combine butter in a small sauce pan and allow to brown- it will foam and the foam will turn light brown- once this happens, add cream and reduce the cream by 1/3. Once the cream has reduced, add the parmesan and salt to taste.
Cut the butternut squash into 1/2 inch cubes and saute lightly in butter just until caramelized.
Take Cooked Gnocchi- and toss in sauce and squash~ Serve immediately.
Lavendar Chocolate Pots de Crème w Fleur de Sel
What You’ll Need:
6 oz of high quality 60% Bittersweet Chocolate Chips or bar such as Guittard.
6 egg yolks
2 tbsp of sugar
2 cups of heavy whipping cream, plus 2 cups reserved
4-5 small buds of lavender, lightly chopped
1 pinch of fleur de sel
Blender
* optional: use a lavendar chocolate bar as the chocolate and omit lavender buds.
In a small sauce pan, bring 2 cups whipping cream to gentle rolling boil.
Meanwhile, in a blender, combine egg yolks, sugar and chocolate.
Once cream has begun to lightly boil, remove and pour mixture into blender over other ingredients, cover quickly and puree for 1 minute.
Pour chocolate into small serving ramekins or glasses and sprinkle with 2-3 specks of salt.
Refriderate until chilled, at least 4 hours, up to 24.
Rosemary Goat Cheese Cheese Cake
(Sandi Reinlie)
Yield- 6, 4” cheese cakes
12 oz Cream Cheese
12oz Goat Cheese
¾ Cup Sugar
2Egg Yolks
3 Eggs
1 TBSP. Fresh Rosemary, finely chopped.
1 TBSP Flour
• Cream Cream & Goat Cheese together until smooth; repeatedly scrape the bottom of the bowl to make sure all lumps are out.
• Add sugar &continue to cream
• One at a time add yolks & eggs & continue to cream
• Add rosemary & flour & mix.
Batter may be stored in refrigerator up to 4 days.
Pour batter into store bought graham crust or make your own.
Crust:
Grind up ginger cookies, biscotti or buy graham cracker crumbs
6 oz graham crumbs*
3 oz butter, melted
1 oz sugar
* if using another cookie only add half the butter.
Combine crumbs & sugar then add melted butter & mix to combine.
Press into a cheese cake or pie pan.
You can use any pan you have, you may just have extra crumbs & batter.
Be sure to butter or use vegalene spray in your pan. You can also line the pan with foil.
Bake at 300 degrees until center is slightly puffed & doesn’t jiggle.
Blackberry Clafoutis
2 cups of Blackberries or other fruit
3 large eggs
1 teaspoon vanilla extract- optional
1.5 cups whole milk or cream
1 cup of sugar
1 cup flour
Preheat oven to 350°F. Generously butter six 1-cup custard cups. Divide berries among prepared cups.
Whisk eggs, vanilla, and cream together and then add sugar in medium bowl until well blended. Then add flour and stir quickly but not rigorously. Pour custard over berries, dividing equally.
Bake clafoutis until set in center, about 35-45 minutes. Let come to room temperature!
Baked Chocolate Fudge
adapted from donna hay
1 and 1/4 c of dark chocolate chopped
1/3 c of butter
1/2 c of brown sugar
1/4 c of heavy cream
3 eggs
1 tbsp of flour
Preheat oven to 310
Place chocolate, butter, sugar and cream in a saucepan on low and stir until melted and combined. Place eggs and flour in a bowl and whisk. Gradually add in chocolate and beat constantly to incorporate. Pour mixture into 6 large or 10 small oven proof baking dishes. Setting them in a water bath deep roasting pan in the oven so that water comes half way up sides of ramekins- Bake 45 minutes and then remove to fridge to cool before serving-
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