Grilled Corn Salad

Grilled Corn Salad

Ingredients:
- 8 Ears Sweet Corn
- 8-10 Slices Bacon (cooked and crumbled)
- ½ cup Red Onion (diced)
- ½ cup Red Bell Pepper (diced)
- 3 Jalapeños (diced fine)
- 1 cup Cheddar Cheese (shredded)
- ½ cup Sour Cream
- ½ cup Cream Cheese
- 1 teaspoon Killer Hogs AP Rub (you can simply use Salt and Black Pepper to taste)

Directions:
1. Prepare charcoal grill set up for 2 zone fire.

2. Place corn in the husk on the indirect side of grill for 10-15 minutes.

3. Peel back the husk and remove corn silk. Place directly over hot side of the grill to char, 4-5 minutes rotating as necessary.

4. Remove husk end from each ear or corn and use a knife to cut off the corn into a large bowl.

5. Combine Sour Cream and Cream cheese until smooth.

6. Add cream cheese mixture, onion, bell pepper, bacon, jalapeño, and cheddar cheese. Fold ingredients into corn and season with AP rub or salt and pepper to taste.

7. Garnish with sliced jalapeño and green onion.

Grilled corn salad is an easy side dish that you can make right on your grill.

Whole Pork Spare Ribs on Ole Hickory

Whole Pork Spare Ribs on Ole Hickory

Ingredients:

The seasoning is kept to a minimum on these ribs. You need Kosher Salt and a little BBQ Rub for color and that’s it. The pit and the wood do all of the magic, and Pork flavor is the star of the show.

Directions:

Whole Spares or “Belly Ribs” are the lower portion of a hog’s rib cage. They’re typically 12-13 bones long and still have the breastplate attached (once removed, you have St. Louis cut ribs).

For this recipe, I’m using Compart Duroc spares, but you can find Whole Spares at just about any grocery store.

Once you get them home, remove the membrane from the bone side of the ribs. Sometimes whole spares will have the inner skirt or flap meat still attached. It turns into pretty good bark on the underside of the ribs once cooked, but you can trim it off if you desire.

The seasoning is kept to a minimum on these ribs. You need Kosher Salt and a little BBQ Rub for color and that’s it. The pit and the wood do all of the magic, and Pork flavor is the star of the show.

Now it’s time to fire up the smoker. The temp needs to be in the 250⁰ range with a few chunks of dry Hickory wood to the fire for the smoke.

Place each slab on the smoker and let the temp creep up to 250⁰. At this point, all you have to do is hold it steady. It’ll take in the neighborhood of 4-5 hours for these ribs to get there.

Check on them at the half way mark (2.5 hrs) but don’t leave the door open too long. These ribs are done when a good bark has formed on the outside and the meat pulls back from the bones.

I use the bend test. Lift up on the outer edge as if you were folding the rib. It should flex and start to break on top; this is a sure-fire way to know that they’re tender.

Remove the ribs from the smoker and give them a few minutes to cool down before serving. A good knife will slice through the entire slab and you can serve them in individual bone pieces.

I do like to add a little extra dry rub to the top and keep the sauce on the side for dipping for these smoked spare ribs.

Creamy Bay Scallop Spaghetti

Creamy Bay Scallop Spaghetti

Ingredients:

1 tbsp vegetable oil
1 pound bay scallops
2 tbsp butter
3 cloves garlic, minced
2 tsp lemon zest
pinch red pepper flakes
1/3 cup sherry wine
1 cup heavy cream
salt and pepper to taste
juice of 1 lemon or to taste
8 oz cooked thick spaghetti
2 tbsp Italian parsley, divided
Parmigiano-Reggiano to taste

Directions:

1.Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.

2.Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.

3.Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Broiled Scallop Gratin

Broiled Scallop Gratin

Ingredients:

1/4 cup crème Fraiche
1 teaspoon lemon zest
Pinch of cayenne
Pinch of salt
1/4 cup decent white wine
8 fresh scallops (mine were trimmed, but if need be, pull off any “feet,” which are tough, small pieces of muscle sometimes attached to the side of the scallop)
2 tablespoon melted butter, plus more as needed
2 tsp chopped fresh tarragon
2 tablespoon finely grated Parmesan
French bread to dip

Directions:

1.Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.

2.Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.

3.Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

French Potato, Bacon, and Cheese Casserole-Tartiflette

French Potato, Bacon, and Cheese Casserole-Tartiflette

Ingredients:

1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces 2 large onions, thinly sliced 1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste 1/2 cup dry white wine 3/4 cup creme fraiche 1 (16 ounces) round Reblochon cheese or other ripe, washed rind cheese

Directions:

1.Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.

2.Preheat oven to 375 degrees F (190 degrees C).

3.Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden about 6 minutes. Add white wine; cook for 2 minutes and deglaze the pan. Remove from heat.

4.Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.

5.When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.

6.Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place cheese pieces, rind side up. Transfer pan to a baking sheet. Bake on center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Baked Crab & Artichoke Dip

Baked Crab & Artichoke Dip

Ingredients:

2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
salt and pepper to taste
cayenne to taste
1 pound lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread
About 30 min at 375 degrees F.

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

2.Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.

3.Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.

4.Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

5.Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes

Omelet Soufflé

Omelet Soufflé

Ingredients:

4 egg whites
2 tablespoons water
1⁄4 teaspoon salt
4 egg yolks
1 tablespoon butter or
1 tablespoon margarine

Directions:

1.Beat egg whites until frothy.
Add water and salt; continue beating about a minute or until stiff peaks form.

2.Beat yolks at high speed of electric mixer until thick and lemon-colored (about 5 minutes).
Fold yolks into whites.
Heat butter in a 10-inch skillet with an ovenproof handle.

3.Pour in egg mixture, mounding it a little higher on the sides.
Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.

4.Place skillet in a 325 degree (163 Celsius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
Make a shallow cut off center of the omelet.

5.Place your ingredients on the larger half of the omelet.
Fold the smaller half over the fillers.
Slip omelet onto a warmed plate.

Creamy Mushroom Pasta

Creamy Mushroom Pasta

INGREDIENTS:

1 lb. spaghetti
2 Tbsp. extra virgin olive oil
8 oz. baby portobello mushrooms, sliced
2 cloves garlic, minced
4 large green onions, chopped
salt and pepper to taste
2 Tbsp. flour
1.5 cups milk
2/3 cup shredded parmesan cheese
1/4 cup fresh parsley, chopped, plus extra for garnish

INSTRUCTIONS:

1.Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.

2.In a large saucepan, heat olive oil over medium heat.

3.Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.

4.Add garlic, green onions, salt, and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.

5.Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.

6.Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.

7.Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.

8.Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.

9.Garnish with extra parsley and serve immediately.

NOTES:
Use shallots or white onions in place of the green onions for a stronger taste.

Add chicken, shrimp, salmon, or sausage to this pasta for additional protein.

Add any veggies you have on hand to make this a little heartier! I like peas, broccoli, asparagus, bell peppers, spinach, and arugula as mix-ins.

I serve this sauce over pasta, but it’s also good as a pizza sauce or atop grilled chicken.

Sicilian-Style Pasta with Sardines and Fennel-Pasta con le Sarde

Sicilian-Style Pasta with Sardines and Fennel-Pasta con le Sarde

Ingredients:

1/4 cup extra virgin oil olive
1 cup diced yellow onion
1 cup diced fennel
2 cloves garlic, minced
1 anchovy filet
1/4 cup chopped golden raisins
small pinch saffron
1/4 cup white wine
2 cans (4-oz each) sardines packed in olive oil
1/4 cup toasted pine nuts
pinch red chili flakes
salt to taste
1/2 pound bucatini pasta, or thick spaghetti
1/4 to 1/2 cup reserved pasta water, as needed
3-4 tablespoons roughly chopped fennel fronds, toss some in pasta at the end and save some for the top
toasted breadcrumbs to garnish

HOW TO MAKE THIS RECIPE:

1.In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan.

2.In the same pan, heat the remaining 1/4 cup oil over moderately high heat. Add the fennel and cook, stirring occasionally, until golden, 5 to 10 minutes. Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat.

3.In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the sauce and half of the breadcrumbs. Top with the remaining crumbs.

NOTES:
Variation If you're fortunate enough to find fresh sardines, substitute one pound of them, filleted, for the canned sardines. Add them to the pan along with the garlic and sauté for two to three minutes before adding the tomatoes.

SUGGESTED PAIRING
Mastroberardino is the acknowledged master winemaker of southern Italy. His Lacrimarosa, a uniquely earthy, tart, and delicately flavored Rosé, seems to have been made with a dish such as this in mind.

One-Pot Chicken & Sausage Orzo

One-Pot Chicken & Sausage Orzo

Ingredients:

2 teaspoons olive oil
2 (6 ounces) spicy Italian sausages, casing removed
1 pound boneless skinless chicken thighs, cut into 1-inch pieces, OR 2 chicken breasts, cut into bit sized pieces
3 cups chicken broth, plus more as needed
1/2 cup tomato sauce
1 1/2 cups uncooked orzo (rice-shaped pasta)
1 teaspoon kosher salt, plus more to taste
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup chopped Italian parsley
2 tablespoons sliced fresh chives
4 tablespoons ricotta cheese to garnish

Directions:

1.Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque about 1 minute. Add salt.

2.Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

French White Bean & Meat Gratin-Cassoulet de Toulouse

French White Bean & Meat Gratin-Cassoulet de Toulouse

Ingredients for 8 portions (I used a 12-inch pan, about 3-inches deep):

For the beans and cooking liquid:
3 quarts seasoned chicken stock or broth (The beans should be cooked in a lightly seasoned stock or broth, so add salt to taste. I didn’t add any on camera as mine was already seasoned.)
1 pound Tarbais beans, or other white beans, soaked overnight
4 ounces ham, bacon, salt pork, or pancetta, cut in 1/4-inch dice (as I mentioned, I experimented with large pieces, but it was too much)
1 bouquet garni (2 bay leaves, 1 teaspoon black peppercorn, 6 springs thyme, 6 unpeeled garlic cloves cut in half, tied in cheesecloth)
- add reserved bones from your duck and pork if available
-- simmer for 45 minutes or until beans are almost tender
--- strain and reserve liquid

The other meat:
1 tablespoon vegetable oil
12 ounces fresh pork shoulder or chop, cut into 2-inch pieces, seasoned with salt and freshly ground black pepper to taste
1 1/2 pounds (4 links) Toulouse sausages, or other garlic pork sausage
2 duck leg confit (most fancy grocery stores carry this, but you can order online, or make your own with this old recipe)
NOTE: This is traditionally a "poor man's" dish, and would not have nearly the generous supply of rich meats. So, if you want something more authentic, you can cut the meat amounts down by half at least.

The veggies:
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/4 cup tomato paste
3/4 cup white wine
1 teaspoon salt

The crumb topping:
2 cups plain breadcrumbs
1/2 cup chopped Italian parsley
2 tablespoons rendered duck fat
2 tablespoons melted butter
1/4 cup cooking liquid
(warning, I don’t measure this stuff, so just add enough melted fat to moisten the crumbs until they look like damp sand)

Directions:

- Bake for 2 hours at 350 F for 2 hours, or until most of the broth is absorbed.
- Add more broth, poking down a little of the crust into the beans.
- Bake for another 45 minutes, or until well-browned, and the meat is fork tender.

Roast Leg of Lamb with Pomegranate, Garlic & Herbs

Roast Leg of Lamb with Pomegranate, Garlic & Herbs

Ingredients:

1 leg of lamb (without the shank), boned and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp dried mint

Directions:

1.Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.

2.Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.

3.Spread 3/4 the pomegranate molasses mixture onto the meat side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.

4.Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.

5.Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.

6.Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.

7.Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

*Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.

Monte Cristo Benedict-How to Poach Eggs

Monte Cristo Benedict

Ingredients:

2 large eggs
1/4 cup heavy whipping cream
1 tablespoon white sugar
1 pinch salt
1 pinch cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 thick slices day-old French bread
1 tablespoon butter
8 thin slices cooked ham
4 slices Cheddar cheese
4 slices Havarti cheese
8 poached eggs
2 teaspoons chopped fresh chives, or to taste
1 pinch kosher salt, or to taste
1 pinch cayenne pepper, or to taste

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.

3.Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.

4.Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.

5.Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.

6.To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.

7.Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.

8.Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

How to Poach Eggs

Ingredients:

1 teaspoon champagne vinegar
1/2 teaspoon salt
2 eggs, as fresh as possible

Directions:

1.Fill a bowl with ice water.

2.Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.

3.Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour the egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny about 6 minutes.

4.Lift poached egg from water using a slotted spoon and transfer gently to the bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Satay-Spiced Beef Tri Tip Roast

Satay-Spiced Beef Tri Tip Roast

Ingredients for one beef tri-tip roast:

2 1/2 pound trimmed beef tri-tip top roast
6 cloves garlic, crushed
1/3 cup chopped lemon grass (peel off woodiest parts, pound with back of knife, then chop)
3 tablespoons grated fresh ginger root
2 tablespoons grated raw onion
1/3 cup fish sauce
3 tablespoons soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoon ground turmeric
1/2  teaspoon cayenne pepper
1/3 cup packed brown sugar
2 tablespoons vegetable oil

Directions:

1.Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.

2.Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince the lemongrass and add to the marinade.

3.Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

4.Preheat an outdoor grill for high heat and lightly oil the grate.

5.Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.

6.Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cooks until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto the first side again and cook until meat is still slightly pink 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Chicken à la King - Creamy Chicken, Mushroom, and Pepper Gravy

Chicken à la King - Creamy Chicken, Mushroom, and Pepper Gravy

Ingredients for two large, or four small portions:

6 tablespoon unsalted butter
1/2 pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
salt and freshly ground black pepper to taste
1/3 cup to 1/2 cup all-purpose flour, depending on how thick you want it
1/4 cup dry sherry (there is no substitute, except maybe a little splash of a mild, sweeter vinegar)
3 1/2 cups chicken stock or broth
pinch of freshly grated nutmeg
pinch of cayenne pepper
2 teaspoons fresh thyme
1 tablespoon Italian parsley
1/3 cup creme fraiche or heavy cream
4 cups cubed roasted chicken
fresh chives to garnish

Steps:

1.Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally until bell pepper is crisp-tender.

2.Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Tuna Tataki Provencal

Tuna Tataki Provencal

INGREDIENTS:

1 tablespoon extra-virgin olive oil, divided
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
2 cloves garlic, minced
2 tomatoes, peeled, seeded and chopped
1/4 cup fish stock or water
2 tablespoons dry red wine
2 tablespoons pitted and sliced good-quality black olives
1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
salt, to taste
4 4-ounce tuna steaks (about 1 inch thick)
freshly ground pepper, to taste

INSTRUCTIONS:

1.Preheat oven to 400°F.

2.Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in olives and rosemary and season with salt and pepper.

3.Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with salt and pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.

Pan-Roasted Halibut with Mushrooms & Lemon Butter Sauce

Pan-Roasted Halibut with Mushrooms & Lemon Butter Sauce

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/4 cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounces) halibut fillets
1 pinch cayenne pepper, or to taste
1/4 cup water
1/2 lemon, juiced
1 1/2 tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Directions:

1.Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.

2.Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

3.Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.

4.Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Pastafazool

Pastafazool

Ingredients:

6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
Two 15-ounce cans cannellini beans drained and rinsed
One 15-ounce can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese (about 2 ounces)
1 cup roughly chopped fresh basil
Soppressata Sandwiches, for serving, recipe follows

Directions:

1.Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally until the fat has rendered and the pancetta is crisp about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.

2.Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.

3.Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.

4.Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.

5.Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.

6.Serve with Soppressata Sandwiches.

Soppressata Sandwiches:
Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

Swedish Beef & Pork Meatballs with Creamy Brown Gravy

Swedish  Beef & Pork Meatballs with Creamy Brown Gravy

Ingredients:

For the meatballs:
2 tbsp butter
1/2 yellow onion, finely chopped
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork
*Note: you can always cook a little piece to taste for salt, and adjust from there.
Brown meatballs in 425 degrees F. oven for about 20-25 minutes.

For the sauce:
2 tbsp butter
3 tbsp  all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp sugar
1/4 tsp Worcestershire sauce
salt and pepper to taste

Directions:

1.Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.

2.Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.

3.Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.

4.Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.

5.Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.

6.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.

7.Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.

8.Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

9.Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Deep-Fried Creamy Chicken Gravy

Deep-Fried Creamy Chicken Gravy

The Deep-Fried Creamy Chicken Gravy Version:
Makes about 16 appetizer sized portions
2 packed cups finely chopped cooked chicken meat
1/2 cup finely chopped ham
2 tbsp freshly chopped parsley
1/2 cup unsalted butter
1/2 yellow onion, finely chopped
1/2 cup all-purpose flour
2 1/2 cups whole milk
1/4 tsp freshly ground black pepper
pinch freshly ground nutmeg
pinch cayenne
1 tsp salt, plus more to taste

The More Like Chicken Croquettes Version:
Makes about 16 appetizer sized portions
2 packed cups finely chopped cooked chicken meat
1/2 cup finely chopped ham
6 tbsp unsalted butter
1/2 yellow onion, finely chopped
1/2 cup all-purpose flour
2 cups whole milk
1/4 tsp freshly ground black pepper
pinch freshly ground nutmeg
pinch cayenne
1 tsp salt, plus more to taste

For breading:
2 beaten eggs
flour as needed
2 cups bread crumbs

Directions:

1.In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in 1/4 cup of the flour, then gradually whisk in 3/4 cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.

2.Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.

3.Preheat the oven to 325°. In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the bread crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with bread crumbs and transfer to a platter.

4.In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges.

MAKE AHEAD:
The croquette recipe can be prepared through Step 2 and refrigerated for up to 2 days.

SUGGESTED PAIRING:
The delicate chicken here suggests a rich but not too assertive Rioja white.

Rusty Chicken Thighs

Ingredients:

2 pounds boneless skinless chicken thighs
1 or 2 cloves garlic sliced
2 tsp to 2 tbsp hot chili sauce or paste, or to taste
1 1/2 tbsp maple syrup
2 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp mayonnaise
salt and pepper to taste
*Of course, you should taste and adjust this marinade before pouring over the chicken!

Directions:

1.Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

2.Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

3.Preheat charcoal grill to high heat.

4.Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.

5.Transfer chicken to a platter, let rest for 5 minutes and serve garnished with lime wedges

Garlic, Lemon & Herb Grilled Greek Chicken

Ingredients:

6 to 8 cloves garlic, totally crushed or very finely minced
2 tablespoons dried oregano and/or marjoram
1 teaspoon red pepper flakes, or to taste
1 generous teaspoon freshly ground black pepper
1/2 cup freshly squeezed lemon juice
1 tablespoon white distilled vinegar
1/4 olive oil

Directions:


1.In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.

2.Preheat the oven to 350 degrees F.

Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

Butcher's Steak-Hanger Steak

Ingredients:

Parsnip Puree:
2 pounds parsnips, peeled and chopped
8 cups (2 quarts) milk
1 tablespoon honey
Kosher salt
Freshly ground black pepper
Roasted Tomatoes:
6 large Roma tomatoes
2 tablespoons grapeseed oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Asparagus:
Kosher salt
30 asparagus spears
3 tablespoons grapeseed oil
Freshly ground black pepper
Steak:
3 tablespoons grapeseed oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Six 8-ounce teres major steaks (also called shoulder tender or petit filet)
3 tablespoons unsalted butter
2 cups Demi-Glace, recipe follows

Demi-Glace:
1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
6 ounces tomato paste
5 sprigs fresh thyme
1 bay leaf
8 cups (2 quarts) red wine
Kosher salt and freshly ground black pepper

Directions

Steak:
1.For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk.

2.Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper.

For the roasted tomatoes:
1.Preheat the oven to 450 degrees F.

2.Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt, and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.

For the asparagus:
1.Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching.

2.Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside.

For the steak:
1.Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.

2.Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally.

3.To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper.

For plating:
1.Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak.

Demi-Glace:
1.Preheat the oven to 450 degrees F.

2.Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.

3.Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.

4.While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf, and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.

5.Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.

6.In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.

7.When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of a spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce through a chinois again.

French Style Ratatouille

Ingredients:

1/2 onion, finely chopped

2 garlic cloves, very thinly sliced

1 cup tomato puree (such as Pomi)

2 tablespoons olive oil, divided

1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)

1 smallish zucchini

1 smallish yellow squash

1 longish red bell pepper

Few sprigs fresh thyme

Salt and pepper

Few tablespoons soft goat cheese, for serving

Directions:

1.Preheat oven to 375 degrees F.

2.Pour tomato puree into the bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

3.Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

4.On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

5.Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that does not fit.

6.Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

7.Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

8.Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

9.Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

French Lemon Sole with Butter Sauce

Ingredients:

60 gr of cold butter (to finish the sauce)
25 gr of butter (for the roux)
25 gr of flour (for the roux)
2 eggs yolks
70 gr of Crème Fraiche
The juice of 1/2 lemon
40 Cl (400 ml) of fish fumet/stock
Salt and pepper

Instructions:

1.Melt 25 g of butter in a saucepan, add the 25 gr of flour and mix well.
Moisten with the fish fumet and stir until it's thickens

2.Season and leave to cook gently for 1/4 of an hour.
on the side whisk 2 egg yolks with a spoonful of crème Fraiche
Then, take you veloute off the heat and pour that mix in the sauce.

3.Stir well then add the lemon juice.
Finally, Incorporate 40 to 60 gr of butter while continuing to whisk.
(note that once the eggs are in the sauce must not boil or it will split)

French Chicken Apple and Cream Casserole

French Chicken Apple and Cream Casserole

Ingredients:

INGREDIENTS
1.2 kg chicken
50 grams plain flour
40 grams butter
WHITE CHICKEN STOCK
500 grams chicken bones
500 ml chicken stock
100 grams carrots
100 grams onions
2 cloves
50 grams celery
100 grams leeks
1 For the Sauce bouquet garni

FOR THE SAUCE:

25 grams Shallots
1 apple
25 ml calvados
100ml apple cider
250 ml chicken stock
150 ml pure cream
100 grams For the Garnish butter

FOR THE GARNISH:

2 apple
50 grams lemon
50 grams butter
5 grams sugar
100 grams pearl onions
10 grams butter
5 grams sugar
100 grams mushroom
10 grams butter
2 tablespoons For the seasonning Lemon juice

FOR THE SEASONNING:

to taste salt
to taste pepper

Directions:

1.START BY MAKING THE WHITE CHICKEN STOCK

peel, wash and cut the carrot, onion, celery stalks and leeks in a Mirepoix. then prepare a bouquet garni. when done , debone the chicken and reserve the meat in a tray for later use. cut now the chicken carcasses and wings in small pieces and reserve for the stock. (you can also use off the shelf chicken tights and buy a bag chicken bone separately.) when done, make a white chicken stock that has been reduced greatly to concentrate the flavors. (the link for the chicken stock recipe can be found in this recipe introduction)

2.SAUTE THE CHIKEN

Season the chicken pieces with salt and pepper then coat each piece in flour. melt 40 grams of butter on low heat in a cast iron dutch oven or equivalent and saute gently the chicken pieces until lightly colored on each side.when done cover your pan and continue to cook the chicken in the oven at 180 Celcius or 400 Fahrenheit.

3.PREPARE THE "VALLEE D'AUGE" GARNISH

peel wash and then white glaze the pearl onions. clean , trim and white cook the Mushrooms. was peel and finely slice the shallot. core and peel the apple, brush them with half a lemon ( to avoid them getting brown) then slice them in 1 centimeter thick slices. (make sure you reserve all of the the apple off cuts and chopped them in a brunoise (small cube) for the sauce later on.

4.PREPARE THE APPLES

add the 50 grams of butter in a frying pan and wait until the butter start foaming. add now the apple slices in the pan and saute them in butter until they are very lightly caramelized. Note: when cooked, the apples slices must only have a blond color and still be firm. reserve now in a plate or dish cover with foil an keep warm.

5.MAKE THE SAUCE

when the chicken is cooked, take the pot out of the oven, reserve the chicken pieces in a tray, cover with foil and keep warm while you are making the sauce. now remove the excess fat in the pan you used to cook the chicken, place the pan on the stove on medium heat and add the sliced shallots and the brunoise (little cubes of apple) you made previously. let the mix gently sizzle for a few minutes then flambee with the Calvados (apple brandy). add then the apple cider and let the mix reduce by 2\3. add now the filtered clean chicken stock, some of the cooking juices from the mushrooms and the cream. reduce again to a napping consistency. pass now the sauce trough a sieve and transfer in a clean saucepan (make sure you are pressing down the garnish in the sieve to get all of the juices out). once the sauce has been filtered and transferred in another pan, finish it off by incorporating the 10 grams of butter, stirring gently with a wooden spoon or whisk. that will give the sauce that extra polished taste and make it look nice and glossy.

6.DRESS UP THE CHICKEN AND SERVE.

Place the chicken pieces in a dish or individual plates, decorate the edges of the dish or plates with the caramelized apple slices.harmoniously place the garnish (mushrooms and glazed onions) around the chicken pieces then coat with a generous amount of sauce.

NOTE:
The poulet vallee d’auge is a saute chicken specialty from the Auge valley region in Normandie, northern France. Pieces of chicken are lightly browned then cooked and served with a sauce made out of a delicious blend of apple brandy liquor (calvados), cider, white chicken stock and cream. then garnish with mushrooms caramelized onions and apples.

French Golden Rice-Coriander and Fried onions

Ingredients:

200 grams of long grain rice
300 grams of water
75 grams of onions
40 grams of full cream unsalted butter
1 bouquet garni
1 teaspoon of curry powder
1 teaspoon of turmeric
salt and pepper

Method:

1. Heat the oil in a saucepan over medium heat and add the leek. Cook, stirring, for 3–4 minutes, or until the leek is softened.

2. Add the rice and cook, stirring, until the rice is golden brown. Add the salt, then pour in the chicken stock and bring to the boil. Allow the rice to boil until large tunnels appear on the surface.

3. Cover the saucepan and reduce the heat to very low heat. Cook, covered, for 15 minutes or until the rice is tender. Add the chives and use a fork to fluff up the rice.

French Duchess potatoes

French Duchess potatoes

Ingredients:

2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
Salt
1/4 cup heavy cream
4 tablespoons unsalted butter, divided
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
3 egg yolks

Method:

1.Boil the potatoes: Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (the tines of a fork easily pierce), about 20-25 minutes.

2.Melt butter, preheat oven: While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 425°.

3.Drain potatoes and let them release steam: When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so.

4.Mash with butter, then with spices and cream, then with salt and egg yolks: Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes.
Once everything is incorporated, add salt to taste and the egg yolks.

Continue to mash until the mixture is smooth. Do not over mash or your potatoes will end up with a gluey consistency.

5.Pipe onto a baking sheet, brush with melted butter: Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface.

The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them.
Whether you make piped portions or a casserole, paint the potatoes with the melted butter.

6.Bake: Bake in the 425°F oven until nicely browned, about 20 minutes.

French Potato Bake-Potato Gratin

Ingredients

1kg potatoes
300ml pure cream
100ml milk
25gram butter
2 cloves garlic
1 tablespoon salt
2 teaspoons pepper
1 teaspoon nutmeg

Directions:


1.PEEL WASH AND SLICE YOUR POTATOES

Wash and peel your potatoes then slice them using either a mandolin or food processor in 3 to 4 millimeter thick slices. Once the potatoes are sliced, reserve them in a bowl without washing them. this is to preserve the starch that will blend with the cream and act as a binding agent so potatoes stick together.

2.PREPARE YOUR DISH AND MIX THE CREAM AND MILK

Peel the garlic cloves (remove the germ in the middle), then use the garlic clove to rub the inside and coat your dish with a good amount of butter. when the dish is well coated set it aside. pour now the cream and milk in a saucepan mix well and set aside.

3.GARNISH THE DISH WITH POTATOES

Using a small ladle, pour a little bit of the cream mix at the bottom of your dish then fill the dish with 1 layer of sliced potatoes (making sure you cover the entirety of the dish). Season the top of the potatoes with salt, pepper, and a bit of nutmeg. then add a second layer of potato on top. Season again and repeat the process until you have used all of the sliced potatoes. when finished pour all the cream over making sure the cream just about cover the top of potatoes layers. (you can also pour the cream mix bits a time between each layer.

4.BAKE AND SERVE

Place the potato gratin in the oven on the middle tray and bake for 90 to 100 minutes at 150 Celsius or 300 Fahrenheit. When cooked let the gratin cool down for an hour before serving. as a side note, I have noticed that temperature efficiency varies and sometimes you will have to leave your potato gratin in longer than the recommended 90 minutes so don't be afraid of checking by piercing the potatoes with a knife to see how cooked they are. when perfectly cooked the potatoes should not give any resistance or toughness while being cut. a simple round knife should slice through like butter.

NOTE:
The gratin Dauphinois (Potato Gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinoise never contains cheese. for the optimum result when making it at home it is best cooked in a medium sized dish.

French Beef Bourguignon with Red Wine

Ingredients:

For the stew:
1kG of Chuck Beef
Half a bottle of Red wine (ideally pinot noir)
half a liter of veal stock
1 onion
1 carrot
1 bouquet garni

For the garnish:
1kg of Boiled potatoes
200 grams of bacon
200 grams of Mushrooms
10 pearl onions

for the herb butter:
3 to 4 cloves of garlic finely chop
30 to 40 grams of salted butter
1 handful of chopped parsley

Directions:

1.Preheat oven to 300°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over the surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on. Set aside.

2.In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.

3.Add split carrots, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on the bottom of Dutch oven threaten to burn.

4.Add brandy, if using, and boil until the alcohol has nearly cooked off about 2 minutes. (If not using brandy, proceed with next step.)

5.Scrape chicken stock and all gelatin into Dutch oven. Add red wine, fish sauce, soy sauce, and bouquet garnish and bring to a simmer, then lower heat to maintain a simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated with a flour paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with the lid partially open and cook until beef is starting to become tender, about 1 hour 30 minutes.

6.Meanwhile, in a large skillet, cook lardons over medium-high heat, stirring occasionally, until fat has rendered and lardons are lightly browned and crisp, about 6 minutes. Transfer lardons to a plate with a slotted spoon.

7.Add mushrooms to skillet and cook, stirring occasionally, until mushrooms have released their liquid and browned about 12 minutes; add oil as needed if pan becomes too dry. Add diced carrots and pearl onions and continue to cook, stirring occasionally, until lightly browned about 5 minutes.

8.Remove stew from oven. Using tongs, fish out and discard large pieces of carrot and onion. Discard bouquet garnish. Using a ladle, skim off and discard accumulated fat on the surface. Add reserved lardons and sautéed carrots, onions, and mushrooms to stew return to oven, and continue to cook, uncovered, until beef is tender, about 30 minutes longer.

9.Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in the refrigerator; remove the solid fat cap from the surface once fully chilled. Reheat stew on the stovetop or in a low oven.

French Cooking Herbs-Bouquet Garni

Method 1 - Fresh

INGREDIENTS:

4 sprigs thyme
4 sprigs flat or curly parsley
1 bay leaf


INSTRUCTIONS:

Tie 4 sprigs thyme, 4 sprigs flat or curly parsley, and 1 bay leaf with kitchen string.

Method - Dried

INGREDIENTS:

Mix
1 tablespoon (14.8 ml) parsley,
1 teaspoon thyme,
2-3 peppercorns
1 bay leaf.



INSTRUCTIONS:

1.Wrap in a cheesecloth and tie with kitchen twine, again leaving some length for hauling in and out of the pot.

2.Toss the bouquet garni into your cooking pot to flavor soups, stews, stock, casseroles, and more.

3.Remove before serving.

Authentic French onion soup recipe with Comte cheese

Ingredients:

60g butter (unsalted)
6 large onions, thinly sliced
2 large shallots, finely chopped
2 garlic cloves, minced
salt and freshly ground black pepper
125 ml dry white wine
1 Tbsp white wine vinegar
1 bouquet garni
2 liters good quality beef stock
8 slices of whole wheat bread (good bread, not sliced toasted bread!)
about 200g grated or sliced Comté or Gruyère cheese

Instructions:

1.Melt the butter in a large, heavy soup pot over medium heat, then add the onions, shallots, and garlic. Season with salt and pepper (go easy on the salt as the stock will contain quite a lot of salt too) and cook over medium heat, stirring occasionally, until the onions have softened completely and taken on a caramelized brown color. This should take about an hour.

2.Add the wine and vinegar. Increase the heat and bring to the boil, then reduce the heat and simmer for about 5 minutes until slightly reduced.
 .
3.Add the beef stock and bouquet garni and bring to the boil again, then reduce the heat and simmer for about 45 minutes.

4.While the soup is simmering, preheat the grill in your oven to 220°C and place eight oven-proof bowls on a large rimmed baking sheet.

5.Discard the bouquet garni, check for seasoning and divide the soup among the bowls. Top each bowl with a slice of bread nearly big enough to cover the soup and sprinkle generously with cheese.

6.Place the baking sheet under the grill for about 8 minutes, or until the cheese is bubbling and golden brown. Serve immediately

Notes:
Make it vegetarian: substitute vegetable stock for the beef stock
Make it gluten-free: substitute gluten-free bread or crackers for the bread
If you really cannot find Comté or Gruyère, substitute a very full flavored hard cheese.

French lamb stew-Navarin of Lamb

Ingredients:

Lamb shoulder 800 grams without the bone.
100 grams of carrots
100 grams of onions
2 cloves of garlic
20 g of tomato paste
20 grams of flour
20 grams of butter
5cl of oil (with high smoke point)
1 bouquet Garni
a small bunch of curly Parsley
a few pinch of salt and pepper
6 potatoes (suited for boiling)

For the caramelized onions:
250 of pearl or small pickling onions.
10 grams of sugar
20 grams of butter
enough water just to cover the onions.

METHOD:

1.Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

2.Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return lamb to pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes.

3.Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens.

4.Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.

5.Add the carrots, onions, beans, and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper. 6. Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.