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Leafy Sautéed Brussel Sprouts
1 quart brussel sprouts, whole (approx.)
1-2 slices bacon, finely diced
1 ½ cups leeks, sliced
1-2 tbls butter
2-3 t tbls parsley, chopped
1-2 tbls sage, chopped
1-2 oz. white wine
1 tbls extra virgin olive oil
Salt, pepper and sugar as needed
Using a sharp pairing knife, carefully core brussel sprouts, reserving the leaves and washing in cold water. In a large sauté’ pan over medium high heat, render bacon until crispy. Add whole butter and leeks and sauté briefly. Add brussel leaves and moisten with white wine as leaves are being tossed in the pan. Finish by mixing in parsley, sage and extra virgin olive oil. Season to taste.
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Baby Pumpkin Stuffed with Rock Shrimp Risotto & Calabaza sauce
Serves 6
6 baby pumpkins
6 teaspoons softened butter
½ teaspoon salt
1 teaspoon light brown sugar
¼ teaspoon black pepper
1 pinch of cinnamon
1 pinch of cayenne
Preheat oven to 350 degrees.
Carefully cut top off each pumpkin. With a spoon, scrape inside of pumpkins until seeds and membrane is removed. Seeds may be reserved for another use, or discarded with the membrane. Mix salt, brown sugar, pepper, cinnamon and cayenne together. Season inside of each pumpkin liberally with mixture and spoon 1 teaspoon butter (or more if desired) into each cavity. Roast pumpkins in center of oven for 35 – 45 minutes, or until fork tender. Reserve until needed.For the Rice
2 cups Arborio rice
prepared stock
oil or butter for sautéing
½ - ¾ cup finely chopped onion
1-2 tablespoons chopped garlic
¼ cup white wine
1½ cups fine diced calabaza pumpkin
¼-1/3 cup heavy cream
¼-1/3 cup grated parmesan cheese
1-2 tablespoons butter, optional
salt & pepper as needed
In heavy bottomed large sauté pot, sauté onion & garlic until translucent. Add risotto & stir well. Add wine & stir well. Add approximately 2 cups of stock and bring to boil, cooking and lightly stirring for 4-5 minutes. When liquid is absorbed, add another 2 cups of stock, cooking & lightly stirring for another 4-5 minutes. When liquid is absorbed, another 2 cups or so of stock, stirring & cooking over medium heat so as not to scorch the pan.
When absorbed check for doneness of rice. Add a little more stock as needed to reach desired “al dente” bite. Blend in heavy cream, butter and season with salt & pepper.
Meanwhile, warm the pumpkins in a 300 degree oven for 10 – 12 minutes. Place each pumpkin on a serving plate lined with calabaza sauce (optional) and fill generously with risotto. It is okay for couscous to spill out of the pumpkin a little. Do not be afraid to spoon some on the plate if you like. Top with pumpkin lid & serve.
For the sauce
2-3 cups calabaza or sweet potato, peeled and diced (approx 1 ½ cups)
1 small onion, roughly chopped
1 shallot, roughly chopped
1 teaspoon turmeric
¼ cup white wine
1 cup chicken stock
1 cup heavy cream
2 cups coconut milk
1 teaspoon sugar
salt & pepper to taste
In medium to large size thick bottomed saucepot. Sauté onion, shallot for 1 – 2 minutes over medium–high heat in oil or butter until onions become translucent. Add, turmeric, stir to blend and add white wine, cook for 30 – 60 seconds. Add calabaza, chicken stock, heavy cream, coconut milk, and bring to boil skimming any fat or foam that forms. Reduce to simmer and cook until calabaza begins to break up. Transfer mixture to a blender processing until smooth then strain back into the saucepot. Season as desired and reserve until service.
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Wild-Mushroom Bread Pudding
serves 6 as a side dish
3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 oysters crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
salt and pepper to taste
5 large eggs
2 cups whipping cream
1 cup whole milk ( do not substitute non-fat or low-fat)
¼ cup plus 2 tablespoons freshly grated Parmesan cheese
¾ teaspoon salt
½ teaspoon ground pepper
6 cups 1-inch cubes day-old French bread, crust removed ( about 6 ounces)
Preheat oven to 350 degrees. Lightly butter 8 x 8 x 2 inch glass baking dish. Heat oil in a large heavy pot over medium-high heat. Add all the mushrooms, garlic, basil, parsley, sage and thyme. Sauté until mushrooms are tender and brown, about 15 minutes. Remove the pot from heat. Season with salt and pepper to taste.
Whisk eggs, cream, and milk, ¼ cup Parmesan, salt and pepper in a large bowl. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 2 tablespoons cheese over mixture. Bake until pudding is brown, puffed and set in the center, approximately one hour. Serve warm.
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Vanilla Roasted Spaghetti Squash
1 cup light olive oil
3 vanilla beans, split
3-4 black peppercorns
2 spaghetti squash, split
salt and pepper as needed
Heat oil, vanilla beans and peppercorns to 180 degrees. Remove from heat and let stand 2 days at room temperature.
Preheat oven to 350 degrees. Place spaghetti squash on baking tray, sprinkle cavity with 2-3 tablespoons of the vanilla oil and season liberally with salt and pepper. Bake for 45 to 60 minutes or until tender. With fork, scrape out spaghetti squash and transfer to sauté pan. When ready to serve, warm over medium heat, adding a bit more vanilla oil as needed.
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Deep Dish Double Chocolate Chip & Bourbon Pecan Pie
Crust:
2 ½ cups all-purpose flour
8 ounces unsalted butter, cut into small pieces
1 tablespoon white sugar
½ teaspoon salt
½ cup milk, ice cold
In a food processor combine flour, sugar, salt and butter. Pulse 5-10 seconds until butter is size of small peas. Add ½ cup milk and pulse 3-4 times. If necessary add more milk 1 tablespoon at a time. Wrap dough in plastic wrap and flatten into a round disk. Refrigerate for 1 hour. Butter the bottom and sides of a spring form pan. Roll out dough and line pan, letting extra dough hang over sides.
Filling:
6 whole eggs
7 egg yolks
8 ounces unsalted butter, melted
1 cup white sugar
1¾ cup dark corn syrup
3 ounces bourbon
1 cup dark chocolate chips
1 cup good quality white chocolate
1 ½ cup chopped pecans
½ cup whole pecan halves
In a large mixing bowl combine all ingredients except whole pecan halves. Whisk together until smooth. Do not whip until foamy. Pour mix into chilled dough. Decoratively place pecan halves on top. Trim dough level with top of pan. Cover pie with foil and bake (on a sheet pan) in a preheated 350 degree oven for 2 hours or until middle of pie is firm when jiggled. Allow minimum of 4 hours for pie to set in
refrigerator before attempting to slice.
For impressive presentation warm individual slices and serve and with vanilla or bourbon flavored ice cream.
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Three Day Roast Turkey with Shiitake & Fines Herb Gravy
1 large turkey (20 pounds) or so
2-3 tablespoons chopped garlic
2-3 tablespoons chopped shallots
1 cup white wine
¼ cup light brown sugar
¼ cup kosher salt
1 tablespoon ground black pepper
1 teaspoon poultry seasoning
pinch of cayenne
½ cup olive oil
2-3 tablespoons chopped fresh thyme
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh basil
2-3 tablespoons chopped fresh rosemary
2-3 tablespoons butter, melted
Place turkey in a roasting pan the appropriate size for your bird. In a small bowl, mix olive oil and white wine. Spread or brush evenly all over the turkey. Pack garlic and shallots all over the turkey. In a small bowl, mix together the light brown sugar, kosher salt, ground pepper, poultry seasoning, cayenne and chopped fresh herbs. Sprinkle mixture on the outside and inside of the turkey. Wrap and leave in refrigerator for 2 days.
Bring turkey to room temperature for 1 ½ - 2 hours. Scrape off excess rub.
Preheat oven to 300 degrees and brush turkey with melted butter. Stuff cavity with wild mushroom stuffing if desired. Roast for 3 ½ - 5 hours, depending on oven and size of turkey. Halfway through the cooking process, add a cup or two of turkey or
chicken broth to roasting pan for basting. Let turkey rest for 45 to 90 minutes before carving.
For the Gravy:
2 tablespoons shallots, finely minced
2 tablespoons garlic, finely chopped
2 medium onions, chopped
½ stick butter
3-4 tablespoon flour
1 1/2 quarts turkey stock, preferably reduced
2-3 bay leaves
1½ - 2 pounds shiitake mushroom caps, sliced (or any available mushrooms)
½ cup white wine
1 tablespoon each chopped thyme, chive, sage and parsley
salt and pepper as desired
Heat 1-2 tablespoons olive oil In a small-medium heavy-bottomed saucepan over medium heat. Add the shallots, garlic and onion. Saute until onions are translucent. Melt in butter and add flour, cooking for 1-2 minutes. Remove from heat add the bay leaves and whisk in stock, a little at a time at first, to dissolve without any lumps. Return to heat and cook for 20-25 minutes over low-medium heat.
In a separate saucepan, sauté mushrooms quickly in a bit of butter or oil with salt and pepper. Add the wine and strain the turkey stock mixture over the mushrooms. Bring to a boil, remove from heat and stir in the chopped fresh herbs. Adjust seasonings if needed.
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Crispy Potatoes with Sour Cream, Caviar & Smoked Salmon
Serves 6-8
This holiday season “Spoon” your guests! These simple and elegant bites wow everyone in that the possibilities are seemingly endless. One can easily find creative ingredients for almost everyone’s taste and budget and also to fit the host’s time constraints. The fillings for the spoons are often easy to prepare ahead of time and can be kept to rather simple ingredients. Try lump crab, lobster or other seafood salads or even salsa’s made with grilled shrimp, chicken or steak. Tuna tartar is one of my favorites and quality sushi grade tuna is often readily available.
For the sour cream:
½ cup sour cream
½ teaspoon lemon zest
1 wedge lemon, juiced
1 teaspoon dill, chopped
1 teaspoon chives, chopped
pinch of salt and black pepper
In small bowl mix sour cream with lemon zest, juiced lemon, dill, chives, salt and black pepper. Mix well. Let stand chilled at least one hour.
For the potatoes:
4-6 potato slices, ¼ inch thick in cool water.
oil and butter as needed for pan-frying
½ pound smoked salmon
2 ounces caviar, quality as available or desired
2 eggs, boiled, yolks separated and finely chopped (whites discarded)
2-3 tablespoons chopped red onion
2-3 tablespoons chopped capers
Slice potatoes and soak in water for at least one hour. Drain on paper towels to remove excess moisture. Pan-fry over medium-high heat in non-stick skillet, with oil and butter as needed, until crispy and brown on both sides. Transfer to paper towel and season with salt and pepper as needed.
Cut potatoes into wedges that will fit onto spoons and assemble with sour cream mix, smoked salmon, caviar, egg yolks, onions and capers.
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Grill Braised Short Ribs with Wild Mushroom Smashed Potatoes
Serves 6-8
For the short ribs:
6-8 pc short ribs cut as desired or as available, about 4-5 lbs
3-4 cloves garlic, roughly chopped
2-3 tablespoons honey
2-3 tablespoons Worcestershire sauce
¼ cup olive oil
½ cup red wine
4-5 springs fresh thyme, roughly chopped
3-4 springs fresh rosemary, roughly chopped
2-3 tablespoons salt
1-2 tablespoons cracked black peppercorns
In large bowl combine and mix together chopped garlic, honey, worcheshire sauce, olive oil, red wine, thyme, rosemary, salt and cracked pepper to form marinade. Add meat and toss to coat well. Marinate meat for 4-6 hours or over night in the refrigerator. Bring to room temperature for an hour or so, pre-heat grill to high and grill to brown all around on medium-high heat. Set short ribs aside until braising liquid is prepared.
For the braising liquid:
olive oil and butter for browning
1 large onion, diced into large chunks
1-2 leeks, washed and cut into large chunks
2-3 carrots cut into large chunks
2-3 stalks celery cut into large chunks
3-4 garlic cloves, whole
2 tablespoons tomato paste
2-3 tablespoons flour
1 pint red wine
chicken or veal stock to cover, about 2 quarts
1 small can diced plum tomatoes
2-3 bay leaves
2-3 sprigs each, rosemary and thyme
salt as needed
In a roasting pan large enough to accommodate meat, vegetables, and braising liquid, brown onions, leeks, carrots, celery and garlic for 8-10 minutes over medium-high heat in olive oil. Add a bit of butter to help brown the vegetables. When they begin to brown add the tomato paste and flour and continue to brown for a minute or so. Stir in red wine, chicken broth, plum tomatoes, bay leaves, rosemary, thyme and salt as needed. Bring to boil, skimming off foam and fat. Arrange shanks in braising liquid. Cover and place in the center of a 325° oven and cook until tender, 3-5 hours depending on the thickness.
Carefully remove the short ribs so as not to break up the tender meat and place into clean casserole or braising dish. Strain sauce into saucepan. Bring to boil over medium-high heat and skim off any fat and foam. Reduce heat and simmer for 20-30 minutes or as needed to proper sauce consistency. Pour sauce back over meat and recover. Reheat in 350° oven for 20-30 minutes before serving or chill and reserve (this will take longer, approximately 40-50 minutes if starting from refrigerator temperature). This can be done the day before to this point and is actually recommended as the meat and sauce get a better flavor after sitting overnight.
For the mushroom smashed potatoes:
olive oil for sautéing
1 large shallot, chopped fine
2-3 cloves garlic, chopped fine
1 leek, white part, chopped fine
¼ cup dried porcini mushrooms, re-hydrated in hot water and washed
1 pound fresh wild mushrooms
¼ cup white wine
1 tomato, peeled and seeded
1 cup heavy cream
1 quart or so smooth and silky hot potato mash
¼ cup grated Parmesan cheese
2-3 tablespoons each chopped parsley, thyme and chives
milk and/or butter as needed to smooth out mashed potatoes
Sauté the shallots, garlic and leeks for 2-3 minutes in a saucepan over medium-high heat in olive oil. Add porcini mushrooms and wild mushrooms. Continue to sauté the mixture for 3-4 minutes. Add white wine and tomatoes, continuing to cook for 1 minute or so. Add cream and cook for 8-10 more minutes or until liquid has been reduced by half. Transfer to food processor and blend till chunky but not totally smooth. Fold mixture into hot potato mash along with grated cheese and chopped herbs. Add milk and a bit of butter to even out the consistency if necessary.
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Duck & Brie Strudels, Baby Greens with Shallot & Grape Mignonette
Serves 8
For the duck:
1 5-6 pound duck, breasts and legs removed
1 large shallot, chopped
2-3 cloves garlic, roughly chopped
2-3 tablespoons salt
2-3 tablespoons light brown sugar
2-3 sprigs fresh herbs such as parsley, thyme, rosemary, tarragon or basil
¼ cup red wine
1 ounce brandy
extra virgin olive oil to coat
Place duck legs and breasts into a mixing bowl and sprinkle with shallots, garlic, salt, brown sugar and herbs. Add red wine, brandy and enough oil to just barley coat. Allow to sit overnight in refrigerator, tossing occasionally and leaving the legs on the bottom. After marinating, briefly scrape or rinse breasts to remove excess marinade and reserve for grilling.
For the duck legs:
duck legs from above
1 stalk celery
1 white onion
1 large carrot
2-3 sprigs fresh herbs such as parsley, thyme, rosemary, tarragon or basil
Place legs in a roasting pan. Add celery, onion, carrot and herb sprigs. Coat liberally with olive oil and duck fat, cover with foil and place in a 250° oven, roasting slowly for 1½-2 hours. The duck legs will be done when fork tender, similar to osso bucco. When done, discard oil and reserve legs. Cool at room temperature. Pull leg meat off the bone in large pieces and reserve.
For the strudels:
1 box philo dough, thawed in the refrigerator overnight
2 sticks butter, clarified
leg meat from above
fresh herbs such as tarragon, chervil, chive and parsley, chopped
1 small wheel imported Brie
Lay one philo sheet on counter. Brush with clarified butter. Top with another sheet of philo. Brush with butter. Repeat this process 4 more times. Toss pulled leg meat in a bowl with the chopped herbs. Cut Brie into long thin slices to set up dough before baking. Lay and divide leg meat with Brie cheese evenly onto philo pastry, roll into long cigar shapes and brush with more clarified butter. Set on oiled cookie sheet with parchment pastry sheet and place in refrigerator. Place in a 400° oven until golden brown, approximately 8-10 minutes. Keep a close watch as oven temperature may need to be reduced half way to two thirds of the cooking process.
Let rest on raised cookie grid before slicing.
For the grape and shallot mignonette:
½-¾ cup grapes, halved
3 shallots, thinly sliced
1 teaspoon sugar
¼ cup champagne vinegar
1 tablespoon extra virgin olive oil
1 tablespoon crushed green peppercorns
1 tablespoon crushed pink peppercorns
salt to taste
2 cups mesclun greens
One to three hours prior to serving, combine all ingredients except greens. Mix well.
For the final preparation:
While strudels are in the oven, grill duck breasts on grill preheated to medium-high or place duck breasts in sauté pan over medium high heat and cook fat side down until skin is nice, brown, and crispy. Flip over and cook until desired doneness. Thinly slice duck breasts.
Slice strudel on the bias into four equal pieces.
Toss greens with mignonette. Arrange on serving plate. Top with a slice of strudel. Arrange sliced duck breast on top of strudel. Garnish with fresh chervil and grape bundles.
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Blue Cheese Profiteroles
Serves 8
For the duck:
1 5-6 pound duck, breasts and legs removed
1 large shallot, chopped
2-3 cloves garlic, roughly chopped
2-3 tablespoons salt
2-3 tablespoons light brown sugar
2-3 sprigs fresh herbs such as parsley, thyme, rosemary, tarragon or basil
¼ cup red wine
1 ounce brandy
extra virgin olive oil to coat
Place duck legs and breasts into a mixing bowl and sprinkle with shallots, garlic, salt, brown sugar and herbs. Add red wine, brandy and enough oil to just barley coat. Allow to sit overnight in refrigerator, tossing occasionally and leaving the legs on the bottom. After marinating, briefly scrape or rinse breasts to remove excess marinade and reserve for grilling.
For the duck legs:
duck legs from above
1 stalk celery
1 white onion
1 large carrot
2-3 sprigs fresh herbs such as parsley, thyme, rosemary, tarragon or basil
Place legs in a roasting pan. Add celery, onion, carrot and herb sprigs. Coat liberally with olive oil and duck fat, cover with foil and place in a 250° oven, roasting slowly for 1½-2 hours. The duck legs will be done when fork tender, similar to osso bucco. When done, discard oil and reserve legs. Cool at room temperature. Pull leg meat off the bone in large pieces and reserve.
For the strudels:
1 box philo dough, thawed in the refrigerator overnight
2 sticks butter, clarified
leg meat from above
fresh herbs such as tarragon, chervil, chive and parsley, chopped
1 small wheel imported Brie
Lay one philo sheet on counter. Brush with clarified butter. Top with another sheet of philo. Brush with butter. Repeat this process 4 more times. Toss pulled leg meat in a bowl with the chopped herbs. Cut Brie into long thin slices to set up dough before baking. Lay and divide leg meat with Brie cheese evenly onto philo pastry, roll into long cigar shapes and brush with more clarified butter. Set on oiled cookie sheet with parchment pastry sheet and place in refrigerator. Place in a 400° oven until golden brown, approximately 8-10 minutes. Keep a close watch as oven temperature may need to be reduced half way to two thirds of the cooking process.
Let rest on raised cookie grid before slicing.
For the grape and shallot mignonette:
½-¾ cup grapes, halved
3 shallots, thinly sliced
1 teaspoon sugar
¼ cup champagne vinegar
1 tablespoon extra virgin olive oil
1 tablespoon crushed green peppercorns
1 tablespoon crushed pink peppercorns
salt to taste
2 cups mesclun greens
One to three hours prior to serving, combine all ingredients except greens. Mix well.
For the final preparation:
While strudels are in the oven, grill duck breasts on grill preheated to medium-high or place duck breasts in sauté pan over medium high heat and cook fat side down until skin is nice, brown, and crispy. Flip over and cook until desired doneness. Thinly slice duck breasts.
Slice strudel on the bias into four equal pieces.
Toss greens with mignonette. Arrange on serving plate. Top with a slice of strudel. Arrange sliced duck breast on top of strudel. Garnish with fresh chervil and grape bundles.
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