Roasted Blackberry Beef Tenderloin

Fresh Pasta with Marinara

Balsamic Roasted Vegetables

Blueberry Cobbler

Beef with blackberry sauce

Yield 2:

Beef tenderloin

Salt and pepper

 oil

Blackberry Sauce

1/2 cup red wine

1/4 cup roasted blackberries

2 Tablespoons blackberry jam

¼ cup beef stock

2 tablespoons butter

Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.

Remove from pan and add red wine, roasted black berries, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

`                                                                                     `

Fresh Marinara Sauce

yield: 2 servings                                                                           

1 tablespoon vegetable oil

1 teaspoon extra-virgin olive oil

16 oz canned crushed tomatoes

1 teaspoon garlic, minced

4 large basil leaves, chiffonade

½ teaspoon sea salt

¼ teaspoon crushed red pepper seeds

4 oz water

½ teaspoon granulated sugar

  Add vegetable oil to a medium saucepan and heat on medium until oil shimmers. Add garlic and basil and stir for 1 minute until garlic becomes fragrant and just begins to brown. Add water and tomatoes immediately, then add salt, pepper and sugar. Drizzle in olive oil and decrease heat to simmer, stirring occasionally. If sauce begins to thicken and stick, add ¼ to ½ cup water and continue to simmer for a minimum of 1 hour.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Blueberry cobbler

  yield: 8

6 cups fresh or frozen fruit

¼ cup sugar

¼ cup brown sugar

 ¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoon cornstarch

1 cup flour

¼ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoon butter, chilled and cut into small piece

¼ cup hot water

Preheat oven 425”F

In a large bowl combine fruit, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.

Bake in preheated oven for 10 minutes.

In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.

Remove cool slightly, serve warm with ice cream.

Shrimp and Grits

Bourbon Street Beef Tenderloin Bites

Spicy Creole Corn Maque Choux

Bread Pudding with Praline sauce

Bourbon Street Steak Bites

Ingredients

• 1 cup water
• 2/3 cup bourbon whiskey
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 2 cups tenderloin pieces
• Salt and pepper to taste

Directions

1. Whisk together the water, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl.

1. Preheat pan on high heat, once hot add 2 tablespoons oil, then add meat. Salt and pepper and cook to desired temperature then remove.  To the same pan deglaze with the bourbon and then add remaining ingredients.  Cook until reduced and somewhat thickened and then add the meat back to the pan.

Cheesy Grits and Shrimp

Grits:

• 1 cupchicken stock
• 1/4cup white wine
• 1/4 cup water
• 25 teaspoon Kosher salt
• 1/2cup grits (I use Bob’s Red Mill)
• 5 tablespoon heavy cream
• 5 tablespoon unsalted butter
• 1 cups smoked gouda cheese (shredded)

Shrimp:

• 1 tablespoon olive oil (or bacon grease)

         ¼ cup diced red pepper

• 1 diced green onion
• 1/2lb shrimp (shelled and deveined large raw shrimp)
• 5 garlic cloves (minced, should be a heaping teaspoon)
• 1/2tablespoon flat-leaf parsley (chopped)
• 1/2teaspoon smoked paprika
• 5 teaspoon Worcestershire sauce
• 1 dashes hot sauce (i.e. Tabasco)
• 2 teaspoon lemon juice

1. Heat liquid for grits: In a medium saucepan, bring the stock, white wine, water, and salt to a boil.

2. Cook grits:Whisk in the grits and cook over moderately high heat. Continue to stir periodically until thickened and the grits are tender- about 5-10 minutes total. Add the cream, butter, and cheese and gently stir. Cover and remove from heat. Set aside.
3. Cook shrimp: To cook the shrimp, heat oil (or bacon grease if available) in a large skillet over medium-high heat. Coat shrimp with black pepper and cook in skillet until they start to turn golden brown for approximately 3 minutes. Once turned, stir in remaining ingredients to create a sauce and cook for an additional 2 minutes or until they are fully cooked.

To serve, spoon the warm cheesy grits into a bowl and top with shrimp with a bit of sauce. Serve hot and enjoy!

Spicy Creole Corn Maque Choux:

Ingredients:

* 1 ½ cups fresh corn

* 1/4 cup diced onion

* 1/4 cup diced green bell pepper

* 1/4 cup diced red bell pepper

* 1 clove garlic, minced

* 1/2 small jalapeño, finely chopped (adjust for spice level)

* 1 tbsp unsalted butter

* 1/4 cup heavy cream (or coconut milk for a dairy-free option)

* 1/4 cup chicken or vegetable broth

* 1/2 tsp Creole seasoning (adjust to taste)

* 1/8 tsp cayenne pepper (optional for extra heat)

* Salt and black pepper to taste

* Chopped green onions and fresh parsley for garnish

Instructions:

1. In a large skillet over medium heat, melt the butter.
2. Add the onions, bell peppers, and jalapeño. Sauté until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the corn kernels and cook, stirring frequently, for 5-7 minutes until tender.
5. Sprinkle in the Creole seasoning, cayenne pepper, salt, and black pepper. Adjust spices to taste.
6. Pour in the broth and cream, stirring to combine. Simmer for 3-5 minutes until the mixture thickens slightly.
7. Remove from heat and garnish with chopped green onions and parsley

Bread Pudding with Praline Sauce

Ingredients

• 1/4 cup butter, melted
• 2 cups half-and-half
• 2 cups milk
• 1 (1 pound) loaf soft French bread, torn into small pieces
• 3 eggs, lightly beaten
• 3 cups white sugar
• 4 teaspoons vanilla extract

• 1 1/2 teaspoons ground cinnamon
• 1/4 cup raisins, or more to taste (optional)
• 1/2 pound unsalted butter
• 1 cup heavy cream
• 1 cup brown sugar
• 1/2 cup chopped toasted pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Coat a 13×9-inch baking dish with 1/4 cup melted butter.
2. Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
3. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
4. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Savory Beer Cheese Dip served with Pretzel Bites

Stuffed Pork Tenderloin

French Onion Baked Potato

Cannoli Gelato

Savory Beer Cheese Dip served with Pretzel Bites

Yield: 2

¼ cup butter

¼ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 cup milk

⅔ cup beer

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

2 cups sharp cheddar shredded

1 cup gruyere or swiss cheese, shredded

Pretzel bites for serving

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.

Reduce heat to low, add cheeses, and stir just until melted and smooth.

Serve warm with soft pretzels.

French Onion Baked Potato

Yield: 2

2 russet potatoes

Oil

Salt and pepper

FOR THE SOUP

2 tablespoons butter

2 medium onions, thinly sliced

2 sprigs thyme or 1 teaspoon dried

1/4 cup red wine

1 tablespoon flour

2 garlic cloves, minced

1/2 cup beef broth

½ cup shredded Gruyère

Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Meanwhile, make onion soup filling: In a pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized.

Remove thyme (if using fresh) and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant. Add in broth and bring to a simmer. Let simmer until thickened slightly. Turn heat off, Season with more salt and pepper to taste.

When potatoes are tender, cut top off of potato and scoop potato filling out into a bowl. Leaving the potato skin intact. Mash potato and pour in half of soup mixture and ¼ cup cheese. Mix to combine. Place mashed potatoes back into potato skin and top with remaining soup and cheese. Place in oven and bake for 7-10 minutes or until cheese is melted. Serve.

Sautéed Green Beans with almonds and Parmesan

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

1 tablespoon vegetable oil

1 tablespoon extra-virgin olive oil

½ teaspoon garlic, minced

¼ cup parmesan

¼ cup almonds slices

Sea salt and ground black pepper

Prepare small saucepan of lightly salted water to blanch beans

Prepare ice bath

To blanch beans:

  Bring a small saucepan of lightly salted water to a boil. Add beans and cook for 3-5 minutes until beans are bright green and tender but not mushy. Drain and transfer to ice bath until fully cooled and set aside.

To cook beans:

  Add 1 tablespoon oil to medium skillet and heat until oil shimmers. Add garlic and sauté for 1 minute, just until garlic is lightly browned and fragrant. Add beans and sauté stirring occasionally until fully cooked. Taste and adjust flavor with salt and pepper.

Garnish with shaved parmesan and almonds

Stuffed Pork Tenderloin

Yield: 2

1 Pork tenderloin, butterflied and pounded

oil

¼ onion, minced

4 mushrooms, minced

2-4 cloves garlic minced

¼ cup dried fruit

¼ cup panko

Fresh or dried Thyme to taste

Fresh or dried sage to taste

¼ cup marsalla

½ cup cheese of choice

Butchers twine

¼ cup vegetable stock

½ cup red wine

2 tablespoon butter

Salt and pepper to taste

Lay out pounded pork on parchment paper. Season with salt and pepper, set aside.

In a large skillet drizzle in some oil over medium high heat. Add onions and mushrooms. Cook until mushrooms have cooked down. Add garlic, dried fruit, panko, thyme and sage. Cook until fragrant. Add sherry and cook until all liquid has dissipated. Turn heat off. Spoon mixture onto pork then top with the cheese. Roll and tie with butcher’s twine. In the same large skillet over medium high heat add some more oil add pork to pan and sear until brown on all sides. Remove from the pan and then deglaze with the red wine and stock reduce until liquid is half. Add the Pork back the pan and continue to cook until desired temperature is reached then add butter, once melted season with salt and pepper then serve.

Cannoli Gelato

2 c. heavy cream

1 (14.5-oz.) can sweetened condensed milk

1/2 c. ricotta cheese

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 c. mini chocolate chips, divided

1 1/2 c. crushed cannoli shells, divided

1/2 c. chopped pistachios, divided

Sugar cones, for serving

In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form, 5 minutes.

Fold in sweetened condensed milk, ricotta, cinnamon, and nutmeg until fully combined. Fold in 1¾ cups mini chocolate chips, 1¼ cups crushed cannoli shells, and all but 2 tablespoons chopped pistachios.

Transfer mixture to a 9-x-5″ loaf pan and top with remaining ¼ cup chocolate chips, ¼ cup crushed cannoli shells, and 2 tablespoons pistachios. Freeze 5 hours.

When ready to serve, let soften 10 minutes before scooping.

Chinese Dumpling Delight

Pork Pot Stickers

Chicken Wonton Soup

Veggie Spring Rolls

Crab Rangoon with Dipping Sauce

Pork pot stickers

  Yield: 2

½ cup ground pork

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

2 teaspoon soy sauce

1 tablespoon oyster sauce

¼ teaspoon sesame oil

¼ teaspoon cornstarch

Pinch cayenne pepper or drizzle of chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

Water for glue

In a large bowl combine pork, garlic, green onion, ginger, soy sauce, cornstarch, sesame oil, oyster sauce, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

Place in a steamer basket lined with cabbage or parchment. In a large skillet with water, place into and steam until done, 5-7 minutes. place onto plate and serve with desired dipping sauce.

Chicken wonton soup

  yield: 2

½ cup ground Chicken

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

1 teaspoon lemon grass

2 teaspoon soy sauce

¼ teaspoon sesame oil

¼ cornstarch

Pinch cayenne pepper or chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

4 cups water

1 tablespoon miso paste

1 teaspoon soy sauce

1 teaspoon sesame oil

In a large bowl combine chicken, garlic, green onion, ginger, lemon grass, soy sauce, sesame oil, cornstarch, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

In a medium sauce pot add liquid, miso, soy sauce, and sesame oil. Bring to a boil then drop wontons into soup. Once wontons begin to float turn heat to low adjust seasoning with soy sauce and sesame oil and serve.

Crab Rangoon

  yield: 2

1 garlic clove, minced

¼ (8 ounce package) cream cheese

3 ounces Imation or real crab meat

1 green onion, chopped

½ teaspoon Worcestershire

Soy sauce to taste

12 wonton wrappers

Water for glue

Oil for frying

in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Sesame Ginger Dressing

Ingredients

2 tablespoons light soy sauce

½ cup vegetable oil

3 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon fresh lime juice

1 clove garlic minced

3 tablespoons honey

1 tablespoon fresh ginger grated

1 teaspoon Sriracha or to taste

2 tablespoons water

1 teaspoon sesame seeds optional

Instructions

Combine all ingredients in a jar and shake well to combine.

Enjoy over salads, as a marinade, in stir fries or as a dip.

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Dipping Sauce for Dumplings

¼ cup soy sauce

1 tsp sesame oil

1 Tbsp garlic minced

1 tsp sesame seeds

1 Tbsp cilantro

½ Tbsp chili oil

½ Tbsp ginger minced

1 Tbsp rice vinegar

1 ½ Tbsp maple syrup

Combine all in bowl and serve with dumplings.

Veggie spring rolls

  Yield: 2

2 cups cabbage

½ cup mushrooms, diced small

1 carrot shredded

1 green onion, finely chopped whites included

2 garlic cloves, minced

1 tablespoon ginger, finely minced

¼ teaspoon cornstarch

1 teaspoon soy sauce

1 teaspoon sesame oil

¼ container wonton wrappers

Water for glue

Veggie oil for frying

In a small bowl combine cabbage, mushrooms, carrots, green onions, garlic cloves, cornstarch, rice noodles/paper, soy sauce and sesame oil. Mix well and take a large wonton wrapper and place ½ cup of the mixture into the center. Fold first corner up making a triangle, then tuck the sides in and roll the rest of the way up. Use water to glue the edges together. Repeat until all wrappers and mixture is used.

In a large skillet heat veggie oil up to 350”F

Add spring rolls and cook until golden brown. Remove place on warm plate and serve with desired dipping sauce.

Lychee Lime Sorbet

Ingredients

1 can whole seedless Lychees 20 oz

2-4 Tbsp lime juice

¼ cup organic cane sugar

2-3 pinches of salt

1. Puree ingredients in food processor/ blender.
2. Run through Ice cream machine until frozen

Chocolate Puddings with Miso Caramel

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 tablespoons unsweetened cocoa
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 2 ½ cups whole milk
• 1 ½ cups granulated sugar, divided
• 1 cup semisweet chocolate chunks
• ½ cups unsalted butter (4 ounces), cubed and softened, divided
• ¾ cup heavy cream, warmed
• ⅔ cup light corn syrup
• 2 tablespoons water
• 2 tablespoons red miso
• 1 tablespoon fresh lemon juice
• ¼ teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
2. Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
3. Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.

Roasted Beet Arugula Salad with Orange Vinaigrette

Freshly made Fettuccini with Creamy Garlic Butter Sauce

 Steak Bites with Balsamic Glaze

Maple Pecan Tart

Beet, Orange and Arugula Salad

INGREDIENTS

1 tablespoon freshly squeezed orange juice

1 teaspoon balsamic vinegar

1 tablespoon sherry vinegar or red wine vinegar

Salt and freshly ground pepper to taste

3 tablespoons grapeseed oil or sunflower oil

1 tablespoon extra-virgin olive oil

2 large or 4 small beets, roasted, peeled, and cut in rounds or half-moons (depending on the size)

1 oranges, peel and pith removed, cut into slices or half-moons (depending on the size)

4 cups wild or baby arugula

2 tablespoons chopped cilantro

¼ cup chopped walnuts

PREPARATION

Step 1

In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.

Step 2

Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

TIP

Advance preparation: Roasted beets will keep for 4 days in the refrigerator. They can be prepared and tossed with the tablespoon of dressing, and the oranges can be prepared, several hours before assembling the salad.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

 Creamy Garlic Steak Fettuccine

  Yield: 2:

1 pasta recipe, prepped and cooked

1 cup cubed or sliced steak

Salt and pepper to taste

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

½ cup parmesan

1 tablespoon parsley

½ cup chopped tomatoes

2 cups spinach

1 tablespoon balsamic glaze

In a large skillet over medium high heat add steak. Cook until caramelized then remove from pan. Add butter and garlic then cook until fragrant. Slowly pour in heavy cream while stirring to pick up any fond on bottom of pan. Once heavy cream in added bring to a boil and add tomatoes, and spinach. Cook until spinach is wilted. Turn heat off, add cooked pasta to pan along with parmesan, parsley, and steak. Toss to fully coat and incorporate. Adjust seasoning with salt and pepper then finish with balsamic glaze. Serve.

Maple Pecan Tart

Ingredients

CRUST

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1large egg yolk

1/8 teaspoon salt

1 Tablespoon vodka

1 1/4 cups unbleached all purpose flour

FILLING

3 large eggs

1/2 cup (packed) golden brown sugar

1/2 cup pure maple syrup

1/2 cup dark corn syrup

1/4 cup (1/2 stick) unsalted butter, melted

1/8 teaspoon salt

1 1/2 cups coarsely chopped pecans

Whipped cream or vanilla ice cream

Preparation

CRUST

Step 1

In a bowl of the food processor add the flour, sugar, salt and butter.  Pulse until the butter is pea sized, then add the egg yolk and vodka.  Continue to process until it starts to clump together, then turn out on the counter and using your hands bring the dough together and shape into a disk.  Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Step 2

Place crust in freezer 30 minutes before filling and baking.

FILLING

Step 3

Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.

Step 4

Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.

Step 5

Cut tart into wedges and serve with whipped cream or ice cream.