Posted on

Hasselback Potatoes

Ingredients

  • 3 ounces finely grated gruyere
  • 2 ounces finely grated parmesan
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt and black pepper
  • 4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
  • 2 tablespoons butter

Directions

Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Posted on

Coq Au Vin

Ingredients

  • 1/2 cup thickly sliced bacon, cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips
  • 2 or more tablespoons olive oil
  • 3 1/2 to 4 1/2 pounds chicken thighs, thoroughly dried
  • 1/4 cup Cognac
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
  • About 2 cups homemade chicken or beef stock
  • 1 or 2 garlic cloves, mashed or minced
  • About 1 tablespoon homemade tomato paste
  • 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered

Directions

Toss the bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.

Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.

Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.

Uncover the pot, sprinkle the flour over everything, and turn the chicken so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.

Posted on

Ople Pie

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Posted on

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Posted on

Butternut Squash Galette

Ingredients

  • 2½ cups flour
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/2 cup sour cream or full-fat Greek yogurt, strained
  • 1 tablespoon white wine vinegar
  • 2 small or 1 large butternut squash, about 21/2 pounds
  • 3 tablespoons oil
  • 1½ teaspoons tsp salt
  • 1 tablespoon butter
  • 2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper, or to taste (optional
  • 2 cups grated Italian Fontina cheese
  • 1 teaspoon chopped fresh thyme, or 2 teaspoons chopped fresh sage
  • 1 egg beaten with 1 tsp water, for glaze

    Directions
    To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

    To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

    While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

    Mix the squash, caramelized onions, cheese and herbs together in a bowl.

    To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

    Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Posted on

Granola

Ingredients

  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 3/4 cup honey
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 6 cups oatmeal
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1 cup coconut
  • 2 cup sliced almonds (at least)
  • pecans
  • walnuts
  • pepitas
  • chia seeds

Directions

Whisk salt, cinnamon, honey, water, rice and vanilla together.

In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well.

Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.

Posted on

Vanilla Buttercream Frosting

Ingredients

  • 1 cup butter (2 sticks)
  • 3-4 cups powdered sugar
  • 2 teaspoons vanilla
  • 2-3 tablespoons milk

Directions

Cream butter in mixer until smooth and lightened in color, about 3 minutes. Add powdered sugar, 1/2 cup at a time. After each addition has been incorporated, turn the mixer to high for 10 seconds. Add vanilla and a pinch of salt and combine until well incorporated. Add milk. Add additional powdered sugar 1/4 cup at a time and/or milk 1 tablespoon at a time until the frosting reaches the preferred  consistency.

Posted on

Chocolate Cream Cheese Buttercream Frosting

Ingredients

  • 1 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 3/4 cup cocoa powder
  • Approx. 5 cups confectioner’s sugar (1 to 1.5 pounds)
  • ½ cup milk
  • 1 tablespoon vanilla extract

Directions

Cream together butter and cream cheese until well combined. Add cocoa powder and continue to cream together until well combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Great on German Chocolate Cake with sweetened coconut flakes sprinkled on top.

Posted on

Chicken and Broccoli Stir Fry

Ingredients

Stir Fry Sauce

  • 2/3 cup water
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons corn starch
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon ground ginger

Stir Fry

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • salt and pepper
  • 1 bunch broccoli, chopped into small florets
  • 1 teaspoon toasted sesame oil

Directions

Combine the stir fry sauce ingredients in a bowl and whisk to combine.

Heat 1 tablespoon olive oil in a saute pan over medium high heat. Add chicken breasts and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until chicken is browned and mostly cooked.

Add remaining 1 tablespoon olive oil and broccoli to the chicken pan and cook for an additional 3 minutes. Stir in the sauce and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.

Posted on

Ginger Beef, Mushroom & Kale Stir Fry

Ingredients

Marinade

  • 1/3 cup soy sauce
  • 1/2 cup vegetable broth (or chicken broth or water)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly ground black pepper

Stir Fry

  • 1 pound thinly sliced flank steak
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, sliced
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

Directions

Combine marinade ingredients in a bowl and whisk together. Pour into ziploc bag with steak. Refrigerate  at least 15 minutes.

Heat 1 tablespoon oil in saute pan over medium high heat. Remove steak from marinade with slotted spoon, reserving marinade, and add to saute pan with garlic. Saute for 2-3 minutes until browned, stirring occasionally. Remove steak with slotted spoon and set aside.

Add remaining tablespoon of oil to pan. Then add in mushrooms, kale, and reserved marinade. Stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms are cooked. Add in the steak and toss to combine.