Mother’s Day  Brunch

Petite Lobster Gougères 

Frisée Salad with Creamy Lemon Dijon Vinaigrette

Filet Mignon with Brown Butter Hollandaise Sauce

Earl Grey Infused Opéra Cake 

Petite Lobster Gougères

Yields: 8–10 puffs | Bake time: 20–25 minutes

Ingredients

The Choux Pastry

• 1/4 cup Water
• 2 tbsp Unsalted butter
• Pinch Kosher salt & Black pepper
• 1/3 cup All-purpose flour
• 1 Large egg (room temperature, lightly beaten)

The Lobster Sensation Filling

• 1/3 cup Lobster 
• 1/4 cup goat cheese 
• 1 tsp Fresh chives, minced
• Pinch Nutmeg or Cayenne

Instructions

1. The Dough (Pâte à Choux)

Preheat your oven to 400°F and line a small baking sheet with parchment paper. In a small saucepan, bring the water, butter, salt, and pepper to a rolling boil. As soon as it boils, dump in the flour all at once. Stir vigorously with a wooden spoon or heat-proof spatula until a dough forms and pulls away from the sides, leaving a thin film on the bottom of the pan (about 1–2 minutes).

2. Incorporate the Egg

Remove from heat and let cool for 2–3 minutes. Add about half of the beaten egg and stir until the dough looks broken, then suddenly comes back together. Add the remaining egg a little at a time until the dough is smooth, shiny, and falls off your spoon in a slow “V” shape. (You might not need the entire egg if it’s very large).

3. The Lobster Fold

Gently fold in the chopped Lobster Sensation, cheese, chives, and your spice of choice.

4. Bake

Spoon or pipe the dough into small mounds (about 1 tablespoon each) onto your baking sheet. Space them 2 inches apart.

• Initial Bake: Bake at 400°F for 15 minutes.
• Finish: Turn the oven down to 350°F and bake for another 5–8 minutes until they are golden brown and feel light/hollow when tapped.

Pro-Tip: For maximum crispness, poke a tiny hole in the side of each puff with a toothpick as soon as they come out of the oven to let the steam escape.

Frisée Salad with Creamy Lemon Dijon Vinaigrette

Prep time: 10 minutes | Serves: 2

Ingredients

The Salad Base

• 4 cups Frisée (about 1 medium head), torn into bite-sized pieces
• 1/4 cup Radish, thinly sliced (for extra crunch)
• Optional: 2 tbsp toasted walnuts or 1 soft-boiled egg (halved)

Creamy Lemon Dijon Vinaigrette

• 1 tbsp Fresh lemon juice
• 1 tsp Lemon zest
• 1 tsp Dijon mustard
• 1 tbsp Greek yogurt or Sour cream (this provides the “creamy” element without heavy mayo)
• 3 tbsp Extra-virgin olive oil
• 1/4 tsp Honey or Maple syrup (to balance the bitter greens)
• Salt and freshly ground black pepper to taste

Instructions

1. Prep the Greens: Wash the frisée in cold water and dry it thoroughly using a salad spinner or clean kitchen towels. If the greens are wet, the dressing won’t cling to the curly leaves.
2. Make the Vinaigrette: In a small jar or bowl, whisk together the lemon juice, zest, Dijon, yogurt, and honey. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy. Season with salt and pepper.
3. Toss: Place the frisée and sliced radishes in a large mixing bowl. Drizzle with about half of the dressing and toss gently with your hands or tongs to ensure the dressing gets into all the curls of the frisée.
4. Plate: Divide the salad between two plates. Top with more dressing if desired, and garnish with walnuts or a soft-boiled egg if you’re looking for a more substantial starter.

Pro-Tips

• Tame the Bitterness: If the frisée is particularly bitter, you can soak the torn leaves in ice-cold water for 10 minutes before drying; this crisps them up and mellows the flavor.
• The “Creamy” Hack: If you don’t have yogurt on hand, you can whisk in 1 teaspoon of mayonnaise or even a splash of heavy cream to get that same velvety texture.

Brown Butter Hollandaise 

Ingredients

• 2 Egg yolks
• 1/2 cup Unsalted butter (will be browned)
• 1/4 tsp White wine vinegar or lemon juice (increased slightly to cut the richness)
• Salt and pepper to taste
• Pinch of Paprika (for garnish)
• Optional: 1 tsp warm water (to adjust consistency)

Instructions

1. Brown the Butter: * Place the butter in a small light-colored saucepan over medium heat.
   • Melt the butter and continue to cook it, swirling the pan occasionally. It will foam up, then start to crackle.
   • Once the crackling stops, watch for little brown specks to form at the bottom. As soon as it smells nutty and looks like the color of a hazelnut, remove it from the heat immediately.
   • Crucial Step: Pour the brown butter (including the dark bits!) into a heat-proof measuring cup to stop the cooking. Let it cool for 2–3 minutes so it’s hot but not boiling.
2. Prepare the Sabayon: * Set up your double boiler (a bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water).
   • Add the egg yolks and whisk vigorously. Whisk until the yolks are pale, thickened, and have doubled in volume.
3. Emulsify: * Slowly—one drop at a time at first—whisk in the warm brown butter.
   • If the sauce looks too thick or “tight,” whisk in a teaspoon of warm water to loosen it.
   • Continue drizzling until all the butter (and those flavorful toasted solids) are incorporated.
4. Season: * Remove from the heat. Whisk in the vinegar, salt, pepper, and paprika.
   • Taste it—brown butter is much richer than regular butter, so you may find you want an extra drop of vinegar to brighten the flavors.

Chef’s Note on Texture

Traditional hollandaise is silky and yellow. Brown butter hollandaise will have tiny dark flecks throughout and a slightly darker, tan complexion

Perfect Cast Iron Tenderloin

Serves 2 | Prep time: 30 mins | Cook time: 8–10 mins

The Ingredients

• 2 (6 oz) Beef tenderloin steaks (Filet Mignon)
• 1 Tbsp Vegetable oil (or any high-smoke point oil like grapeseed)
• 1 Tbsp Unsalted butter
• Kosher salt and coarse black pepper to taste
• Sauce of Choice (for serving)

The Instructions

1. The Room Temp Rest

Take the steaks out of the refrigerator 30 minutes before you plan to cook.

• Chef Tip: Never cook a cold steak! If the center is cold, the outside will burn before the middle reaches your desired temperature. Letting it rest ensures even cooking from edge to edge.

2. Prep for the Sear

Pat the steaks completely dry with a paper towel. Season generously with salt and pepper on all sides—don’t forget to roll the edges of the steak in the seasoning on the cutting board.

• Chef Tip: Moisture is the enemy of a good crust. If the steak is wet, it will steam rather than sear.

3. Get the Pan Ripping Hot

Place your cast-iron skillet over high heat. Once the pan is just starting to smoke, pour in the vegetable oil.

4. The Sear

Gently place the steaks into the pan, laying them away from you to prevent hot oil splatters. Let them sear undisturbed for 3–4 minutes until a deep brown, caramelized crust forms.

5. The Butter Baste

Flip the steaks. Immediately drop the butter into the pan. As it melts, use a spoon to pour the foaming butter over the steaks repeatedly. This adds richness and helps cook the top. Cook until you reach your preferred doneness (about 3–4 more minutes for Medium-Rare).

6. The Rest (Don’t skip this!)

Remove the steaks from the pan and let them rest on a plate for 5–8 minutes. Top with your fresh Chimichurri and serve.

💡 Chef Tips for Success

• The “Finger Test”: If you don’t have a meat thermometer, a Medium-Rare steak should feel like the fleshy part of your palm just below your thumb when your thumb and middle finger are touching.
• Why Cast Iron? Cast iron retains more heat than stainless steel or non-stick, which is crucial for that “steakhouse crust” (the Maillard reaction).
• Resting is Science: When meat cooks, the muscle fibers tighten and push juices to the center. Resting allows those fibers to relax and reabsorb the juices. If you cut it too soon, all that flavor runs out onto the plate!

✨ Fun Facts

• “Tender”loin: This muscle (the psoas major) does very little work, which is why it is incredibly tender. However, because it doesn’t move much, it has less “beefy” flavor than a harder-working muscle like a Ribeye—that’s why it pairs so perfectly with a punchy Chimichurri!
• The Price of Luxury: The tenderloin makes up only about 2-3% of the total weight of a cow, which is why it’s usually the most expensive cut at the butcher.
• The Splatter Safety: Professionals always lay food “away” from them. It’s a basic kitchen safety rule that has saved countless chefs from oil burns!

Earl Grey Infused Opéra Cake

Yield: 18-20

Ingredients

For the sponge cake

• 2 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 cup all-purpose flour
• 10 eggs
• 1 1/4 cup granulated sugar
• 3 tbsp unsalted butter, melted

For the cream filling

• 2 cups semisweet chocolate chips (12 oz)
• 3 cups heavy whipping cream 36% or higher fat
• 1/4 cup granulated sugar
• 6 tsp Instant espresso powder

For the chocolate ganache

• 2 cups semisweet chocolate chips (12 oz)
• 1 1/4 cup heavy whipping cream (steep Earl Grey tea bags in this cream)
• 3 Earl Grey teabags 
• 6 tbsp unsalted butter
• 6 tbsp honey

For the coffee syrup

• 4 Earl Grey Teabags
• 1 cup hot water
• 1 tbsp granulated sugar

Instructions

Make the sponge cake

1. Sift almond flour, baking powder, and all-purpose flour into a bowl and set aside.
2. In the bowl of a stand mixer, beat 10 eggs on high speed for about 4-5 minutes or until the eggs are light and fluffy. Mixing time may vary according to your mixer.
3. Continue beating at high speed as you add the sugar to the eggs. Mix for an additional 4-5 minutes.
4. Gently fold 1/3 of the flour mixture into the eggs using a spatula. Once it’s mixed in well, repeat this 2 more times (1/3 mixture each time). Careful not to over mix.
5. Using a whisk, gently mix the melted butter into the eggs. Make sure to scrape the bottom of the bowl as you mix.
6. Line a 21 x 15 inch rimmed baking sheet with parchment paper and lightly coat with cooking spray. Spread the cake batter onto the baking sheet.
7. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the cake becomes golden in color.

1. Let the cake cool completely on a cooling rack. Then cut it into 3 equal pieces. So you’re left with 3 ( 6 1/2 x 13-inch pieces).

Make the chocolate cream

1. Melt 2 cups semisweet chocolate chips until smooth.
2. In the bowl of a stand mixer, beat 3 cups heavy whipping cream, espresso powder, and sugar on high speed until stiff peaks form. Make sure not to over-beat or you’ll end up with coffee butter.
3. Gradually add the melted chocolate chips while the mixer continues to beat the heavy cream. Mix until the chocolate is well incorporated.

Mix the coffee syrup

1. Steep tea bags with 1 cup of hot water and 1 tbsp of sugar. This will be the syrup.

Assemble the opera cake

1. Begin assembling the cake by placing 1 of the 3 cake pieces on parchment paper. Using a pastry brush, lightly brush the sponge cake with coffee syrup.
2. Spread about 1/3 of the chocolate filling on top of the first sponge cake layer.
3. Place the second sponge cake on top and repeat steps 13 & 14.
4. Place the third spongecake layer on top and repeat steps 13 & 14. This time the entire outside of the cake will be covered with the chocolate filling. Place the cake into the refrigerator for at least 2 hours.

Make the chocolate ganache and pour it over the cake

1. Meanwhile, prepare the ganache. Add 2 cups of semisweet chocolate chips to a heatproof glass bowl. Then pour in 1 1/4 cups of boiled heavy cream on top, steeped with Earl Grey tea bags. Then quickly stir with a whisk. Try to use heavy cream that is at least 36% fat or higher.
2. Once the heavy whipping cream is mixed in well, add 6 tbsp sliced unsalted butter. Once the butter is melted, mix in 6 tbsp of honey. If you end up with small bits of chocolate, strain the chocolate through a mesh strainer to ensure a smooth ganache.
3. Transfer the refrigerated cake onto a wire rack with a rimmed baking sheet under (to catch all the leftover ganache). Pour the chocolate ganache into a loaf pan before pouring over the cold cake. Make sure to pour it in one fluid motion. Then give the baking sheet a gentle shake to smooth out any imperfections. Let it set in the refrigerator for an additional 4 hours before serving.

  Lobster Bisque

Lobster Ravioli in Lemon Cream Sauce 

Pasta Rags with Mushroom Miso Butter 

Gooey Butter Cake with Rhubarb Compote

Hand-Crafted Fresh Pasta Dough

Yield: 2 Servings (Approx. 9–10 oz of dough)

Ingredients

• 1 ¼ cups (6.25 oz) all-purpose flour
• 2 large eggs
• 1 TBL olive oil
• ½ tsp sea salt

Instructions

1. Build the Well: On a clean, large work surface (or in a wide bowl), mound the flour and salt. Use your fingers or a measuring cup to create a wide, deep well in the center. Ensure the flour “walls” are sturdy and high enough to hold the liquid.
2. Prep the Liquid: In a small ramekin or bowl, whisk the eggs and olive oil together until the oil is fully incorporated and the eggs are strep-free.
3. The “Three-Stage” Incorporate: * Stage 1: Pour about one-third of the egg mixture into the well. Using a fork, gently whisk in a circular motion, pulling small amounts of flour from the inner walls into the center. Create a smooth, thick paste.
   • Stage 2: Pour in half of the remaining egg mixture. Continue whisking and incorporating more flour until the center is no longer runny.
   • Stage 3: Add the final splash of egg. Keep whisking until the mixture becomes a shaggy, heavy mass that is too thick for the fork.
4. Knead for Texture: Scrape the dough together into a ball. Use the heel of your hand to push the dough away from you, fold it back over itself, and rotate 90 degrees. Repeat this rhythm for at least 10 minutes. You are looking for a consistent color with no dry flour streaks.
5. The Spring-Back Test: The dough is ready when it feels elastic and springy. To test, press a finger into the dough; the indentation should bounce back almost entirely.
6. The Rest: Flatten the dough into a 1 ½-inch thick disk. Wrap it tightly in plastic wrap to prevent a skin from forming. Let it rest in the refrigerator for 20–30 minutes.
   • Chef’s Note: After resting, if you press the dough, the finger divot should stay. This indicates the gluten has relaxed, making it ready to roll without snapping back.

Chef’s Tips

• Hydration Control: Flour absorbs moisture differently depending on the humidity in your kitchen. If the dough feels too dry to come together after 2 minutes of kneading, spray your hands with a little water and continue. If it’s sticking to the counter, dust with a pinch of extra flour.
• The “Clean” Hand: Try to use one hand for the fork-work and keep the other hand clean. This gives you a “dry” hand to stabilize the flour walls or grab tools if you have a “levee break.”

Fun Facts & History

• The “Well” Tradition: This method is known in Italy as fontana (the fountain). Before the invention of food processors or stand mixers, this was the only way to incorporate liquid into flour without the need for extra bowls to clean.
• Gluten Chemistry: Kneading isn’t just about mixing; it’s about alignment. You are physically stretching glutenin and gliadin proteins into long, organized chains. The 30-minute rest allows these “tight” chains to loosen up so you can roll the dough paper-thin.
• Olive Oil in Pasta: While traditional Northern Italian pasta (sfoglia) often uses just flour and eggs, the addition of a tablespoon of olive oil is an “American-Italian” and Southern Italian influence. It adds a subtle richness and makes the dough slightly more supple and easier for home cooks to roll out.
• Flour Power: In Italy, “00” flour is the gold standard for pasta because of its fine grind. However, all-purpose flour is higher in protein, which actually provides a better “al dente” bite (the tooth) that many people prefer in fettuccini.

Lobster Ravioli

Yield 2

1 fresh pasta recipe, prepped and rolled out 

FILLING 

• 1 cup lobster, chopped 
• 2 tablespoons capers, chopped 
• 1/2 cup ricotta cheese
• 1/2 teaspoon fresh minced garlic
• Zest of 1 lemon

SAUCE 

• 1/2 cup heavy cream 
• 1 lemon juiced 
• 1/4 cup parmesan 

Handmade Lobster Ravioli. We are taking that succulent lobster and tucking it into delicate pasta pillows, finished with a bright, silky Roman-style cream sauce.

Part 1: Crafting the Ravioli

Making pasta by hand is a tactile art. The goal here is a perfect seal so our precious lobster filling stays safe inside during its “bath” in the boiling water.

The Steps

1. The Filling: In a medium bowl, combine your lobster filling ingredients. Chef’s Rule: Always taste your filling now! Once it’s inside the pasta, you can’t adjust the seasoning. Add salt and pepper until the flavors pop.
2. The Layout: Lay out four sheets of fresh pasta. Place a rounded dollop of filling (about a tablespoon) every 2 inches along the sheet.
3. The “Glue”: Lightly brush plain water around the edges of the pasta and in the spaces between the lobster dollops.
4. The Seal: Fold the pasta sheet over itself. Use your fingers to press firmly around each mound of filling. Pro Tip: Try to press the air out as you seal; trapped air can cause the ravioli to burst!
5. The Cut: Use a pasta wheel or a knife to cut into individual squares. Set them aside on a floured surface.

Fun Fact: The word “Ravioli” likely comes from the Italian riavvolgere, meaning “to wrap.” While we think of them as Italian, similar “dumplings” exist in almost every culture, from Chinese Jiaozi to Polish Pierogi. It turns out humans everywhere love hiding delicious things inside dough!

Part 2: The “Golden Hour” Sauce

We want a sauce that complements the lobster without drowning it out.

The Steps

1. The Boil: Drop your ravioli into a large pot of salted, boiling water.
2. The Rise: Watch closely! Because fresh pasta is light, the ravioli will float to the surface when they are done (usually in just 2–4 minutes).
3. The Sauce: In a separate warm bowl, combine the heavy cream, a splash of fresh lemon juice, and plenty of Parmesan.
4. The Finish: Transfer the hot, drained ravioli directly into the cream mixture. Gently toss to create a light, velvety coating. Season one last time with salt and pepper.

Fun Fact: Lemon juice does more than just add flavor; the acid actually helps “denature” the proteins in the cream and cheese slightly, causing the sauce to thicken instantly and cling to the pasta like a warm hug.

Why Salt the Water?

In a cooking class, we often hear that salt makes water boil faster (it actually doesn’t by any noticeable amount!). We salt the water because it is our only chance to season the pasta dough itself.

Chef’s Tip: Your pasta water should taste “like the sea.” If the water is flavorful, your ravioli will be spectacular.

Miso Sauce Pasta

Yield 2

• 1 pasta recipe prepped and rolled out 
• 1 cup mushrooms, sliced 
• 1/2 onion sliced 
• 2 garlic cloves minced 
• 2 tablespoons miso paste
• 1 cup stock (combine with miso paste) 
• 4 tablespoons butter 
• Salt and pepper to taste 

Using a pasta cutter,.cut pasta sheets into random square/triangle sizes, resembling rags. Boil pasta according to recipe. 

In large skillet, over medium high heat add butter cook mushrooms and onions until soft add garlic. Cook for 30 seconds, then add miso with stock/miso broth. Cook for a few minutes until reduced by half. Turn heat off.

Add pasta to miso sauce.

Lobster bisque

INGREDIENTS

• 1⁄2 lb lobster meat, cut into small chunks

• 2 tablespoons minced shallots

• 2 tablespoons chopped green onions

• 3 garlic cloves, crushed

• 1⁄4 cup white wine

• 2teaspoons Worcestershire sauce

• 2 teaspoons Tabasco sauce

• 1 teaspoon dried thyme

• 6 tablespoons dry sherry

• 1 teaspoon paprika

• 1 cup hot water

• 1 teaspoon lobster base (better than boulion)

• 4 ounces tomato paste

• 2 bay leaves

• 2 cups heavy whipping cream

• 4 tablespoons butter

Get ready to channel your inner coastal chef! Today we are preparing a Grand Lobster Bisque, a dish that represents the pinnacle of soup-making. This recipe uses layers of “deglazing” to build a deep, complex flavor that you simply can’t get from a can.

The Instructions

1. The Aromatic Base

In a sauté pan, heat a splash of oil over medium-high heat. Add your shallots, onions, and garlic. Sauté for just one minute until they soften and smell wonderful.

Fun Fact: Shallots are the “secret weapon” of French cuisine. They offer a more delicate, garlicky sweetness than a standard onion, which is why they are the preferred base for elegant seafood dishes.

2. The First Deglaze

Pour in the white wine to “deglaze” the pan. Use your spoon to scrape up any browned bits stuck to the bottom.

Fun Fact: Those brown bits are called “fond” (French for “base” or “foundation”). They contain the most concentrated flavor in the pan. By adding wine, you are literally dissolving that flavor back into your soup!

3. Spice & Second Deglaze

Add the Worcestershire, Tabasco, and thyme. Sauté for another minute to let the spices wake up, then deglaze the pan a second time with the Sherry.

Fun Fact: Sherry is a fortified wine from Spain. In the world of soups, Sherry and lobster are a “soulmate” pairing. The nutty, oxidized notes of the Sherry perfectly balance the sweet richness of the lobster.

4. Build the Body

Stir in the paprika, hot water, and lobster base until well combined. Add the tomato paste and the bay leaves.

Fun Fact: Bay leaves act like a “flavor conductor.” On their own, they taste a bit bitter, but in a soup, they help bridge the gap between heavy cream and bright spices, making the overall dish taste more cohesive.

5. The Simmer & Cream

Allow the mixture to simmer for 10 minutes. Finally, whisk in the heavy cream and butter. Bring it up to a boil to thicken, then add your lobster and simmer gently just to warm it through. Serve in a warm bowl with crusty bread.

Chef’s Tips for Success

• The Lobster Base: If you can’t find lobster base, you can use a high-quality clam or shrimp base. It provides that “ocean” depth that salt alone can’t achieve.
• The “Boil” Rule: We bring the cream and butter to a boil specifically to emulsify the fats. This creates that “velvety” mouthfeel that defines a true bisque.
• The Bread: Always serve bisque with a “crusty” bread (like a baguette). The porous center is designed to soak up the cream, while the crust provides a necessary crunch against the smooth soup.

St. Louis Gooey Butter Cake with Rhubarb

Yields: Two 9×13 pans (approx. 24–28 bars)

1. The Rhubarb Compound (Make this first)

• 4 cups Fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup Granulated sugar
• 2 tbsp Fresh lemon juice
• 1 tsp Vanilla bean paste

Method: Combine all ingredients in a heavy saucepan over medium heat. Simmer, stirring occasionally, until the rhubarb breaks down into a thick, jam-like consistency (about 15–20 mins). Let it cool completely.

2. The Yeasted “Cake” Base

• 1/2 cup Warm milk (110°F)
• 4 1/2 tsp Active dry yeast (2 packets)
• 12 tbsp (1 1/2 sticks) Unsalted butter, softened
• 1/2 cup Granulated sugar
• 2 Large eggs
• 1 tsp Salt
• 3 1/2 cups All-purpose flour

Method: 1. Dissolve yeast in warm milk with a pinch of sugar; let it foam (5 mins). 2. In a stand mixer, cream butter and sugar. Add eggs and salt. 3. Add the yeast mixture and flour. Mix until a soft, smooth dough forms. 4. Divide dough in half. Press into the bottom of two greased 9×13 pans. Cover and let rise for 1 hour.

3. The Gooey Filling

• 1 lb (2 blocks) Cream cheese, room temperature
• 1 cup (2 sticks) Unsalted butter, softened
• 2 lbs Confectioners’ sugar (Powdered sugar)
• 2 Large eggs
• 2 tsp Vanilla extract
• 1/4 cup Whole milk (if needed to thin)

Method:

1. Beat cream cheese and butter until perfectly smooth.
2. Slowly add powdered sugar, then eggs and vanilla. Beat at medium speed for 3 minutes until light and airy.

4. Assembly & The Bake

1. The Swirl: Spread a thin, marbled layer of the cooled Rhubarb Compound directly onto the risen dough base.
2. The Topping: Pour the gooey filling over the rhubarb. Use a spatula to spread it to the edges.
3. The Bake: Bake at 350°F for 35–40 minutes.
   • The Secret: The edges should be golden and set, but the center must still jiggle significantly. It will firm up as it cools.
4. The Finish: Once completely cool, dust heavily with powdered sugar.

👨‍🍳 Chef Tips for a Crowd

• The “Clean Cut”: Like Julia’s Reine de Saba, this cake is best cut with a hot, wet knife. Wipe the blade between every single slice to keep the layers distinct.
• Make-Ahead: You can make the Rhubarb Compound up to 3 days in advance. The cake itself is actually better the second day!
• The Crust: If you prefer a “cheat” version for 20, you can use a boxed yellow cake mix for the base (mixing the dry mix with 1 egg and 1 stick of butter), but the yeasted version above is the authentic “from scratch” St. Louis way.

💡 Fun Fact

The Gooey Butter Cake was a “happy accident” in the 1930s. A St. Louis German baker accidentally reversed the proportions of butter and flour in a coffee cake recipe. Instead of throwing it out, he sold the “mistake” by the square—and a legend was born.

Mediterranean Layered Salad

Chicken Marsala

Roasted Sweet Potato Risotto

Peach Cobbler

Mediterranean Layered salad

yield: 2 servings         

Dressing:

¼ cup extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

½ teaspoons honey  

1 tablespoon red wine vinegar

1 teaspoon oregano

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

Salad:

½ cup romaine lettuce, chopped

¼ cup garbanzo beans

¼ cup cherry tomatoes, halved  

¼ medium cucumber, ¼ inch diced   

¼ cup marinated artichoke hearts, drained and quartered

2 thin slices medium red onion  

¼ cup pitted Kalamata olives, coarsely chopped  

2 tablespoons feta cheese, crumbled

  In a small mixing bowl, combine lemon juice, red wine vinegar, oregano honey, red pepper flakes and parsley. Whisk to combine. Drizzle olive oil into bowl as slowly as possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until emulsified and continue pouring remaining oil. Taste and season with salt and pepper

  Divide lettuce between two chilled salad plates. Divide hummus, spooning over greens. Arrange tomato halves in a single layer on hummus, then a layer of cucumber. Sprinkle olives over cucumber and then a layer of artichoke quarters. Arrange onion slices over artichoke hearts.

  Drizzle with lemon dressing and garnish with crumbled feta cheese. Serve immediately.

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Chicken Marsala

  yield: 2 servings

1 tablespoon cold unsalted butter, dredged in flour (beurre marinier)

1 tablespoon vegetable oil

2 6-8 oz chicken breast filets, lightly pounded to an even thickness

2 cups Crimini mushrooms, sliced

1 tablespoon shallot, minced

1 cup good quality marsala wine, divided

1 teaspoon garlic, minced

½ cup all-purpose flour

1 tablespoon tomato paste

1 cup low sodium chicken stock

Sea salt and ground black pepper

1 tablespoon flat or curly parsley, chopped

Preheat medium skillet on medium heat

  Place flour in a small mixing bowl and season generously with salt and black pepper. Dredge tenderized chicken in flour to evenly coat. Shake off excess flour and set aside.

  Add oil to pan and when oil begins to shimmer, add chicken. Sear chicken 3-4 minutes per side or until filets achieve golden brown color. Transfer breasts from skillet to rimmed baking sheet. Add mushrooms to pan and saute until they turn darker brown in color and become tender. A perfect heat setting will evaporate mushroom juice but will not crisp mushrooms. When mushrooms are half-cooked, clear a well in the center of skillet. Add shallots and saute for 60-90 seconds until translucent. Add garlic and continue cooking for about another minute, until garlic begins to brown lightly around the edges and becomes aromatic. Deglaze pan with Marsala wine, scraping caramelized bits of shallot and garlic into liquid. Add tomato paste and chicken stock and reduce until roughly one third of liquid remains. Taste and adjust flavor with salt and pepper to taste.

 Reduce heat and stir in beurre marinier. Sauce will thicken slightly and should coat the back of a metal spoon. Transfer chicken to oven and cook until chicken is firm and springy with a lowest internal temperature of 165 degrees.

  Place chicken breast on warmed dinner plate and ladle desired amount of sauce over top. Sprinkle with chopped parsley and serve immediately.

Roasted Sweet Potato Risotto

yield: 2 servings

1 tablespoon extra-virgin olive oil

½ cup sweet potato, peeled and diced in ½ inch cubes

½ tablespoon fresh rosemary leaves, roughly chopped or dried

½ cup Arborio or Carnaroli rice, rinsed and drained

1 tablespoon shallot, minced

1 pinch saffron

2 cups low sodium vegetable stock

¼ cup dry white wine

2 tablespoons unsalted butter, room temperature

1 Tablespoon vegetable oil

Sea salt and ground black pepper

 Preheat oven to 350 degrees

  Add 1 tablespoon warm water to bloom saffron and release flavor evenly.

  In a medium mixing bowl, combine sweet potatoes, rosemary, oil, salt and pepper. Toss with a silicone spatula to coat evenly and spread in a single layer on a rimmed baking sheet. Move oven rack to the upper half to keep some distance from the most direct heat. Transfer pan to the preheated oven and roast for 20-25 minutes, flipping or turning potatoes to lightly brown on all sides if possible. When potatoes are fully cooked, press through potato ricer and set aside

   While potatoes are roasting, preheat vegetable stock in a small saucepan. In a medium saucepan, add oil and heat at medium until oil shimmers. Add shallots and sauté for 2-3 minutes until translucent. Add rice and toast for 2 minutes, stirring constantly. Add white wine and deglaze pan, scraping bottom to dislodge any stuck-on bits of caramelized shallot.

  Begin adding stock, about 4 oz at a time, stirring slowly and constantly until liquid is absorbed or evaporated. When bottom of saucepan is visible, add another ladle and repeat. Add saffron and riced sweet potatoes and stir to incorporate.

  Continue adding stock only when rice seems dry and stir in a constant circular motion. Do not stop stirring. Stirring constantly will release the starch from the rice, giving the risotto it’s signature creamy texture. Repeat until all of stock is used. If risotto will be reheated at a later time, reserve ¼ cup of stock for use. Taste and adjust flavor with salt and pepper, then add softened butter and stir.

Peach cobbler

  yield: 8

8 fresh or frozen peaches, peeled, pitted, and sliced into thin wedges

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 peaches, 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.

Meatballs

Fresh Pasta with Marinara

Mixed fruit with yogurt

Chocolate Chip Skillet cookie with homemade ice cream

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.

                                            Savory Meatballs                 

yield: 12 1oz meatballs                                                                

8 oz ground chuck (80% lean)

2 tablespoons yellow onion, minced

1 small garlic clove, minced

2 slices stale white or wheat bread, cut in ½ inch cubes (or bread crumbs)

2 tablespoons whole milk

1 teaspoon tomato paste

¼ teaspoon fine sea salt

Pinch ground black pepper

½ teaspoon parmesan cheese, grated fine plus more for garnish

1 teaspoon fresh Italian parsley, chopped.

1 egg

Preheat oven to 350 degrees

  In a small mixing bowl, combine cubes bread, egg and milk, mixing frequently to saturate bread. Mash into a chunky paste by hand, then add ground beef. Add remaining ingredients and using a wooden spoon, mix until just blended but do not overmix.

  Use a small scoop or disher to portion meatballs into desired size. Pick up each portion and roll between hands to form a tight ball. Place on a parchment lined baking sheet and continue until all portions are rolled. Place close together but do not compress or meatballs will be “meatcubes”.

  Bake for 8-10 minutes until meatballs brown slightly and are firm to the touch. Lowest internal temperature should be 145 degrees. Transfer to pot of marinara sauce and simmer until ready to use. Garnish with chopped parsley and grated cheese if desired

Fruit Salad

2 T honey

1/8 cup orange juice

Lime zest

½ cup vanilla yogurt

4 oz Strawberries

2 oz blueberries

2 oz raspberries

½ kiwi

½ orange

½ apple

½ cup grapes

Whisk together the yogurt, honey, orange juice and zest in a bowl. Add fruit and toss to combine.

Chocolate Chip Skillet Cookie for Two

Ingredients

1/2 cup (75g | 2.6oz) unbleached all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

1/4 cup (50g | 1.8oz) granulated sugar

1/4 cup (50g | 1.8oz) light brown sugar, packed

1 tsp pure vanilla extract, (store-bought or homemade)

1/4 cup (60g | 2.1oz) butter, melted

1 large egg yolk

1/2 cup (90g | 3.2oz) semi-sweet chocolate chips, divided (save a few tablespoons to melt and drizzle over cooked cookie)

—

Your favorite vanilla ice cream, for serving

Instructions

Preheat your oven to 350°F and generously butter a 6-1/4” mini cast iron skillet. If you didn’t have such a skillet, you could use a 6” cake pan instead, but you may have to adjust baking time slightly.

Combine the flour, baking soda and salt in a bowl and mix well with a whisk until well combined; set aside.

In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract. Add the melted butter and stir with a fork until well combined.

Add the egg yolk, stir well, and then carefully stir in the flour mixture. Mix until completely combined, then stir about 2/3 of the chocolate chips.

Transfer the cookie dough to the cast iron skillet and arrange it delicately with your fork, just so it’s evenly distributed across the skillet.

Bake for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.

Remove from the oven and press a few additional chocolate chips across the surface of the cookie, if desired; allow to cool for about 5 minutes.

Meanwhile, melt the remaining chocolate chips in the microwave, adding a few drops of oil to make it more drizzleable, if necessary.

Garnish the cookie with a great big scoop of vanilla ice cream, drizzle with the melted chocolate and serve with 2 spoons!

Vanilla Ice Cream with Condensed Milk

Ingredients

2 cups heavy cream also called whipping cream/double cream/fresh cream

1 can sweetened condensed milk

1 ½ teaspoon vanilla bean paste

Instructions

Take chilled whipping cream in a large bowl. Whip it until you see stiff peaks.

Add cooked condensed milk, and vanilla. Mix with the help of a spatula.

Mix thoroughly.

Transfer ice cream to a 1.5-liter container. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.

Chill for at least four hours in the freezer. Remove the ice cream 10 minutes before serving. Scoop and serve immediately