Potato Gratin

Serves 5-6

4# yukon gold potatoes

1 lt heavy cream

1 cup grated gruyer

salt & black pepper

thyme

Butter a baking dish with 3 tbsp of soft butter mixed with 1 clove of minced garlic- set aside

Slice potatoes to 1/4" thick * use a knife or mandoline, heat cream in large pot with thyme then add in sliced potatoes. Cook on low heat until cream is thick and potatoes are slightly cooked. Make sure you stir often so the potatoes don't stick to the bottom. Then transfer potatoes and cream mix to the prepared pan cover with grated cheese and bake at 357F for 25 min then turn oven up to 425F for 40min- 1 hr depending on how long the potatoes take to cook. The gratin is done when its nicely browned on top and the potatoes are soft when checked with a tooth pick * make sure you check it in the center

Cream is now thick

Gratin with cheese added

Enjoy!!

Gratin is done

Turkey Bolognese with Spaghetti Squash

Turkey Bolognese             Serves  4


1# ground turkey dark meat
1 medium yellow onion- small dice
2 bay leaves
1 tsp dry oregano
2 garlic cloves- minced
2 cans san marzano tomato- pureed
extra virgin olive oil
1 cup white or red wine
1 small bunch tuscan kale leaves

In large saute pan heat olive oil on med- high heat saute turkey meat until nicely browned. Then turn down heat to med- low add garlic, herbs and onion cook a further 10 min on low. Then add wine degalze pan and reduce wine by half. Next add the pureed tomatoes and cook for 30 min on low heat with sauce simmering adjust seasoning with sea salt and black pepper. Add kale leaves and cook a further 5 minutes then serve over roasted spaghetti squash, any pasta or both

Finished sauce

Spaghetti Squash     

1 large spaghetti squash- cut in half

crushed red chilies

parmesan grated

extra virgin olive oil

thyme garlic cloves- crushed
sea salt & black pepper



Place squash cut side up and drizzle with olive oil add thyme, garlic, salt and pepper. Bake at 375F until soft, about 30-45 min. Turn over half way through cooking to help steam the inside a little. Once the squash is soft remove from the oven allow to cool slightly. Hold with a towel to prevent from
burning your hand and remove the pulp with a fork

Place squash into bowl toss with olive oil, parmesan, salt, pepper and crushed red chilies.

Enjoy!!

   

The Perfect Omelet

Ingredients

 Ingredients                     Serves 3


6 farm fresh eggs- lightly beaten
1 tbsp chopped chives
2 tbsp comte cheese- small dice * sub any cheese
2 tbsp ham- small dice* sub any meat
2 tbsp leeks- white part only sliced
fine sea salt & fresh cracked black pepper
3 tbsp unsalted butter

In medium bowl lightly beat eggs with a fork then add salt, pepper and chives.

Step 1

In omelete pan heat 1 tbsp butter and add 1/3 of  the leek
saute 1 min until cooked

                                                           Step 2

Now add 1/3 of the ham

Step 3

Then add 1/3 of the egg mixture

 Step 4
                    

Stir the eggs to help cook them
evenly

                                                                Step 5

Once the eggs are almost cooked and
look like soft scrambles eggs form the edges
to make it perfectly round
Now let eggs cook 1/2-1 min to create a firm bottom


  

                                                                            Step 7

Carefully lift side of omelet  

Step 6                                                                                                                                                                                                                                  

Add 1/3 of the cheese      

Step 8

Now gently fold egg over itself to the middle of the pan

         Step 9                      
  

Now carefully tip omelet over on to the plate
folding the omelet over itself

                                                        Step 10

Omelet is now folded with 2 edges under it

   

The Perfect Omelet

Enjoy!!

Whipped Marscapone

Ingredients        Serves 4-5

1 cup marscapone
1/2 cup heavy cream
1 vanilla bean- split and seeds scraped out
1 tbsp organic cane sugar or use dark muscovado sugar for a caramel taste

In mixer fitted with whisk attachment beat ingredients together until soft peaks form remove and place in fridge until ready to use.

Serve with pie's, brownies, tarts, berries pancakes etc...

Enjoy!!

Cornmeal Waffles with Whipped Marscapone

Serves 3-4


Ingredients


1 1/4 cup all purpose organic flour
1/2 cup cornmeal
2 tbsp organic cane sugar
1 tbsp aluminum free baking powder
1/2 tsp fine sea salt
zest of 1 lemon

1 1/2 cup buttermilk
1/2 cup melted butter
2 egg yolks * save whites set aside

Waffle Batter

2 whites - room temp

Combine all dry ingredients in large bowl and whisk together then set aside. In medium size bowl combine all the wet ingredients and whisk together. Now add wet ingredients to dry stirring to combine then set aside. Now whip egg whites until soft peaks form then gently fold into the waffle batter.
Set waffle iron to desired temperature and cook until done.

Waffle Cooked

To serve top with vanilla whipped marscapone, maple syrup and powdered sugar.

Enjoy!!

Steamed Mussels with White Wine & Thyme

Ingredients       Serves 2-3  


1 # Mussels
1/2 medium yellow onion- small dice
1/2 cup white wine
1 sprig of thyme
2 garlic cloves- whole crushed
2 small tomatoes diced
1 tbsp unsalted butter

In large pot heat oil on high heat when oil is hot add onions, garlic and mussels stir quickly then add tomatoes, thyme, 1 tsp sea salt, fresh cracked black pepper stir again and deglaze with wine add butter, cover to steam until mussels all open about 3-5 minutes shake pot a little holding lid in place to help stir ingredients.

serve with garlic crostini

Garlic Crostini

1 baguette
1 garlic clove- husk removed
Extra virgin olive oil

Slice baguette then place on sheet pan drizzle with olive oil bake at 375F until lightly toasted remove from oven and rub each piece with garlic clove.

Enjoy!

Pineapple Upside Down Cake

Serves 5-6


Pan Coating
8 tbsp or 1 stick unsalted organic butter
2 tbsp brandy
1 cup muscovado sugar
1 tsp vanilla extract or 1/2 vanilla bean

10-12" cake pan, coat with baking spray 
Heat oven to 375F

In medium size pot add all of the above ingredients. Cook on medium-high heat stirring until mixture bubbles up like a simmer then pour into prepared cake pan. Allow to cool 2-3 minutes then place pineapple on top of the caramel trying to leave no space between fruit * the pineapple will shrink a little

Pineapple
1 Ripe golden pineapple

Cut the top and bottom off of the pineapple, then clean off the skin from the sides now slice into 1/3" thick slices. Then punch out the core with an apple corer or cutter. - set aside


Cake Batter


2 3/4 cup cake flour
4 tsp baking powder ( aluminum free)
1/2 tsp fine sea salt
16 tbsp butter or 2 sticks unsalted organic butter- room temp
1 cup organic cane sugar
1 vanilla bean scraped
4 eggs * farm fresh
2 tbsp + 2 tsp whole milk

In mixer fitted with the paddle attachment cream butter and sugar until light and fluffy. Then add eggs one at a time scraping down sides after each addition and mixing for 2 min each time. Make sure the egg is fully incorporated or else butter will split.* if butter splits done't worry it won't make that much of a difference. In a medium size bowl add flour, baking powder and salt whisk together. Now add dry ingredients to the butter mixture in the mixer then mix on low speed until the batter comes together. Take batter and scoop out with a spoon placing on top of the pineapple. With a butter knife gently smooth out batter to the edges of the cake pan. Place cake in the center of the oven and bake at 375F for 45min - 1hr or until a tooth pick inserted into cake comes out clean with a few crumbs on it. When cake is done remove from the oven, place on a rack to cool. Cool for 5-10 minutes, then take a sheet pan with parchment paper and a cooling rack on top then invert cake on to the rack. Completely cool

Serve with fresh whipped cream, creme fraiche or ice cream
Enjoy!!

Brine For Poultry

2 lemon cut in half
4 bay leaves
a few parsley stems
1 sprig thyme
1/2 cup honey
6 garlic cloves
1 tbsp black peppercorns
2 cups coarse sea salt
2 gallons water or 7 1/2 LT cold water


In large stock pot heat salt, water and honey to dissolve then take off of heat and add rest of ingredients then allow to cool completely. Next place bird into a large plastic bag or container that will not leak submerge the bird and allow to brine for 2-5 hours. remove pat dry and bake as usual * note if the bird starts to brown to early cover with a little tin foil

Cranberry Sauce

Serves 5-6


2 pkg fresh or frozen cranberries
1-2 cups organic cane sugar
1 cup water

Juice of 2 oranges

3 pieces of orange peel

In medium size pot heat 1 cup sugar over medium heat stirring occasionally so the sugar doesn't burn until it turns into a carmel. Now add orange juice and stand back while pouring in the sugar may spit a little now stir to combine on low heat for 2 min. * the caramel will not be completely mixed in

Sugar caramelizing

Next add in the cranberries and zest followed by 1 cup of water let simmer for 20-25 min on low heat stirring often cook until cranberries are cooked down and sauce looks like a jam. Taste if its too sour add more sugar until it tastes how you like it. You can serve like this or blend a little with a hand blender to make a little smoother its all how you like your sauce

Sugar fully caramelized

Just added orange juice

Now cranberries were added

Finished sauce

Enjoy!

j

Chicken Salad with Curry Aioli

Ingredients        Serves 4-5

1 small whole chicken roasted
1 cup cashews
3/4 cup apricot- sliced
1 tbsp tarragon- chopped
1 tbsp chives- chopped
sea salt & black pepper
2 tsp curry spice
3/4c- 1 cup aioli 
Lemon juice
Lettuce leaves


Cashews

Slicing apricots

Toss with extra virgin olive oil, sea salt and picked fresh thyme then place on a parchment lined baking sheet and bake at 350F until toasted through and golden brown about 10min. - cool
* this is also a really good way to make almonds i serve this with a cheese plate

Curry Aioli

Add 2 tsp of curry powder to 1 cup of aioli and whisk together until mixed through




Chicken Salad

Ingredients ready to mix

Shred chicken meat, add cashews, tarragon, chives, apricots, a squeeze of lemon juice and aioli then season with salt & pepper and stir to combine all the ingredients.

Salad is mixed thoroughly 

Enjoy!

Aioli

  Makes 2 cups

 3 egg yolks * use only organic high quality eggs

1/2c-1cup salad oil

1 garlic clove- minced

juice of 1 lemon

3 tbsp extra virgin olive oil

sea salt and black pepper to taste

In large bowl add egg yolks, lemon juice, garlic and olive oil then slowly whisk in salad oil until mixture resembles mayonnaise then add sea salt and black pepper to taste. Keep in fridge for up to 1 week

Egg yolks, lemon, garlic and olive oil
ready to whisk

Adding salad oil to eggs

Farro Salad with Candied Squash, Pomegranate & Feta

Ingredients

 Salad Ingredients       Serves 4-5

2 cups Farro

1 Acorn squash- medium dice

3 tbsp muscovado sugar

Unsalted butter

Ras el Hanout

Lemon juice

3 tbsp Italian parsley

Extra virgin olive oil

1 cup Pomegranate seeds

1/2 cup Feta

Squash ready for the oven

 Farro

In a medium pot fill with cold water add 1 tbsp sea salt add 2 cups farro cook on a simmer until cooked. the texture should be just tender about 45 min - 1 hour drain and cool. *Farro is similar to barley when cooked


Squash


Place squash on a parchment lined baking tray and sprinkle with ras al hanout, muscovado sugar, salt, pepper and butter. Bake at 375F until squash is soft and caramelized about 20-30min. stir the squash while roasting to evenly coat with sugar and butter*allow to cool before using

Squash finished roasting

In large bowl add farro, squash, pomegranate seeds, parsley, fresh lemon juice and olive oil to taste season with salt and pepper add feta last minute

Farro Salad with Beef Kabobs