Category Archives: Recipes

From the Books and the Boards.

Vichyssoise (For a friend first one posted) classic French Soup can be served cold or hot.

Base:
4 oz Cold butter
1 lbs Leek whites, chopped and rinsed
1/2 lbs Yellow onion, sliced thin
3 lbs Red potatoes, peeled and chopped
1 Bouquet Garni Thyme Bay leaf, peppercorn, wrapped in cheesecloth or a coffee filter.
2 qt chicken stock
pinch Cayenne
1/2 tsp. Salt

Sweat leeks and onions in butter. Add potatoes, stock and sachet. Season with salt (may have to had more salt, depending on the strength of your stock, if using store bought there will be enough) and cayenne pepper. Bring to a boil and simmer until potatoes are tender, about 30 – 40 minutes. Puree and cool.
Finishing:
1/2 qt Vichy Base
1/2 cup heavy cream
1/4 cup half & half
Salt and White Pepper to taste

Mix well,then refrigerate. If soup is thicker then your liking add more cream slowly whisking in. serve in bowl garnish with chopped chives.

Profiteroles

Can be made ahead of time and stored in the freezer for 30 days if in a air tight container. After baking cut in half and fill with your favorite type of ice cream and put tops back on. Serve with … Continue reading

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Souffles

Souffles are really pretty easy to make, but they will make a huge impression on your family and friends. The trick to a nice souffle is the egg whites and starting with a hot oven. This recipe will yield 8 to 12 Souffles depending on the size … Continue reading

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Beef Bourguignonne

Ohhh my gosh finely here it is! Ingredients: 2 Pounds top sirloin steak cut into 1 inch squares 1 to 1.5 Cups  Seasoned flour (salt & pepper) 1/4 Pound Bacon cut into 1/2 inch pieces 2 Tablespoon vegetable oil 2 Large … Continue reading

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Roasted Turkey

Thanksgiving! Although I usually do a whole duck on Thanksgiving, Yesterday I tested this guy out and here is what I came up with. Ingredient: one 13 Pound turkey thawed 1/4 Cup dried basil 1/4 Cup kosher salt 1/4 Cup fresh black pepper 1 … Continue reading

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Prime Rib Roast

Good one for when you have a large group at the house. Thanksgiving, Christmas, New years etc… It is a little pricey so take care to not over cook it! Invest in a thermo probe (meat thermometer). Ingredients: One 8 to … Continue reading

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Grilled Portabella Goat Cheese and Vegetable stacks

These stack make a great side dish or as a vegetarian entrée. Yield: 4 stacks: Ingredients: 4 large portabella mushrooms 1 red onion 1 large tomato 8 oz goat cheese 2 oz chopped chives 2 cloves chopped garlic 2 zucchini … Continue reading

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Chocolate Pots de Creme

Although I am far from being a pastry Chef or do I have a desire to be one. I do have a few desserts I like to make this being one of them. I make them in coffee cups, and … Continue reading

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Gazpacho

It may be a little late in the season for this recipe, but you should still be able to find some nice tomatoes out there. This will yield just about a gallon of soup. Ingredients: 2.5 lbs Tomato  Peeled, seeded & small dice … Continue reading

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Crab Cocktail Martini

This is a fun one for a dinner party. The crab can be a little pricey so you can substitute any kind of cooked fish you want. Ingredients: 1# Jumbo lump crab meat 1 English cucumber peeled and shredded 2 oz … Continue reading

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Canard a l’Orange (for Tom the Colorado kid)

Ingredients: 2 duck breasts 1 oz salad oil kosher salt and fresh black pepper 6 oranges juiced Zest from one orange chopped fine 1 cup duck stock or chicken stock 1/4 teaspoon brown sugar 2 tablespoons Grand Marnier 1/2 tablespoon … Continue reading

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