Bacon Wrapped Scallops

 Beef Tenderloin with Caramelized onions and Mushrooms

Horseradish Mashed Potato

Stuessel Topped Cake

Bacon Wrapped Scallops

Ingredients

8 large scallops

1 tablespoon Lemon juice

¼ teaspoon garlic powder

Salt and pepper

4 Strips bacon par cooked and cut in ½

¼ cup melted butter

Preheat oven to 400.

Pat and dry scallops. In a bowl toss them with salt and pepper, garlic powder and lemon juice.

Wrap each scallop with a piece of bacon and secure with toothpick or skewer. Place onto baking sheet and the repeat with remaining scallops.

Brush with melted butter and bake in the oven for about 15 minutes.

Beef Tenderloin

Yield 2:

½ cup sliced fresh mushrooms

½ cup sliced onions

4 garlic cloves, minced

2 5oz beef tenderloins, butterflied and pounded

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3T oil

PAN SAUCE

½ cup red wine

¼ cup beef stock

1 tablespoon butter

In skillet add enough oil to coat bottom of the pan. Turn heat on to medium. Thoroughly dry filet and salt and pepper both sides.  Once pan is up to temperature cook until desired doneness, then remove from the skillet and let it rest.

Add the rest of the oil to the pan, add onions and mushrooms, cook until caramelized.  Add the red wine and reduce by ½ scraping up all the brown bits.  Then add the beef stock and reduce.

Finally add the butter and just swirl to incorporate.  Add the filets back to the sauce and any juices the release.

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

Crumb Cake

8×8 inch baking dish

Ingredients

For the Crumb Topping:

▢ 1¼ cups all-purpose flour divided (150g)

▢ ½ cup firmly packed light brown sugar (110g)

▢ ¼ cup granulated sugar (50g)

▢ 2 teaspoons ground cinnamon

▢ ½ teaspoon salt

▢ ½ cup unsalted butter melted (113g)

For the Cake:

▢ 1½ cups all-purpose flour (180g)

▢ ½ teaspoon baking powder

▢ ½ teaspoon baking soda

▢ ¼ teaspoon salt

▢ ½ cup unsalted butter softened (113g)

▢ ½ cup granulated sugar (100g)

▢ 1 large egg

▢ ⅓ cup sour cream

▢ ¼ cup milk (60mL)

▢ 2 teaspoons vanilla extract

▢ confectioners’ sugar

Instructions

Preheat the oven to 325F. Butter an 8×8-inch square baking pan or spray with baking spray. Line with parchment paper.

For the Crumb Topping:

In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining 1/2 cup flour until the mixture is very crumbly and still has large pieces.

For the Cake:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)

With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.

Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.

Steak Au Poivre

Fresh Pasta with Alfredo

Caprese Salad

 Cobbler

STRAWBERRY AVOCADO CAPRESE SALAD RECIPE

Ingredients  

• 1/4 cup good quality balsamic vinegar
• 1/2 cup mozzarella pearls, extra mini
• 1/2 cup sweet cherry tomatoes, halved
• 1/2 cup ripe strawberries, hulled and halved
• 1/2 large semi-ripe avocado, diced and sprinkled with lime juice
• 1/4 cup basil leaves, torn to small pieces
• ¼ cup olive oil
• kosher salt and freshly cracked black pepper, to taste
• Optional: honey roasted almonds, chopped or slivered

Instructions

1. Balsamic Reduction: In a small saucepan, add the balsamic vinegar and bring to a boil. Boil and stir 3-4 minutes or just until liquid is reduced by about half; should be thick and syrup-like. Transfer to a small bowl and let cool to room temp.
2. Toss:When ready to serve, add all remaining ingredients to a large platter or bowl, folding very gently with rubber spatula. Add kosher salt and freshly cracked black pepper to taste. Drizzle with olive oil and then with balsamic glaze, sprinkle with almonds if desired, and serve immediately.

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.

Alfredo Sauce

6 servings

• ¼ cup butter , cut into large cubes or slices
• 1 cups heavy whipping cream
• 1 clove garlic , minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian Seasoning
• Kosher salt and pepper to taste
• 1 cups freshly grated Parmigiano-Reggiano cheese

1. Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.
2. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
3. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
4. Stir in the parmesan cheese just until melted and the sauce is smooth.
5. Take off the heat and toss with cooked fettuccine noodles (or your favorite pasta.)
6. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta.)

Steak Au Poivre

2 thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1Tablespoons whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac or brandy

1/2 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

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

¼ cup 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.

Au Poivre Beef Tenderloin

Gnocchi with Browned Butter Sauce

Cacio De Pepe Brussel Sprouts

Homemade Vanilla Ice Cream

Steak Au Poivre

2 thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1Tablespoons whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac or brandy

1/2 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

Fresh Potato Gnocchi

yield: 2 servings

1 pound russet potatoes, firmly pressed and then riced

½ -3/4 cups all-purpose flour

1 large egg, beaten

1 teaspoon fine sea salt

Kosher salt for pasta water

Preheat oven to 400 degrees

  Pierce each potato 3 times with a fork and bake on baking sheet at 400 degrees for 35-50 minutes, depending on size of potatoes. Use a fork to test potatoes and return to oven if still hard in the center. Remove from oven when done.

  While potatoes are still very hot, split each and cupping in a clean towel over your hand, scoop insides into a small mixing bowl. Measure 1 cup potato then scoop potatoes into a potato ricer and press through.

  Add beaten egg to riced potatoes, mix well, then sprinkle flour into mixture and mix with a wooden spoon until cohesive dough forms. Dough will cool significantly during mixing. Turn dough onto a clean work surface or silicone mat and knead by hand until smooth. If the dough is sticky, add flour 1 tablespoon at a time until dough is only slightly tacky.

Let sit for 10 minutes.

  Roll dough into a ball, then using both hands, roll it into a cylinder. Continue to roll until the dough is a rod ½ inch in diameter. Using a bench scraper, cut dough into ½ inch long chunks, lightly dusting with flour if necessary to prevent sticking. Pick up each piece and lightly roll it down a textured gnocchi board onto a lightly floured baking sheet. Gnocchi should all be of similar size for even cooking.

  Generously salt water and bring to a low boil (water should be as salty as seawater). Add all gnocchi at once for even cooking. When gnocchi floats and water returns to a boil for 1 minute, strain through a colander for 2 minutes, then sauce and serve immediately.

CACIO E PEPE BRUSSELS SPROUTS

INGREDIENTS

• 1 tablespoons extra-virgin olive oil
• 3/4teaspoons freshly ground pepper
• Crushed red pepper flakes
• 7 ounces shredded Brussels sprouts
• 1/2 teaspoon kosher salt
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Zest of 1/2 lemon
• 1/4 cup toasted hazelnuts or pecans, roughly chopped

INSTRUCTIONS

• In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
• Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
• Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
• Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
• Serve warm, topped with more fresh Parmesan, if desired.

Vanilla Ice Cream

Yield: 8 servings

Ice Cream

2 ½  cups heavy cream

1 ½ cups whole milk

1 cup granulated sugar

6 large egg yolks

¼ teaspoon sea salt

1 tablespoon real vanilla extract or ¼ teaspoon vanilla bean paste

Caramel Sauce

1 cup granulated sugar

1/3 cup water

2 tablespoons unsalted butter

¾ cup heavy cream

1 teaspoon pure vanilla extract

Toppings

Chopped nuts of choice

½ cup heavy cream for whipping

1 teaspoon granulated sugar

¼ teaspoon real vanilla extract

Prepare ice bath

 In a medium saucepan, combine cream, milk, vanilla, sugar and salt. At medium heat, bring mixture to 170-180 degrees, careful not to boil. Stir constantly to dissolve sugar and keep dairy products from scalding. Mixture is ready when bubbles appear around edges and steam begins to rise.  In a medium mixing bowl, add egg yolks and whisk vigorously until they become fluffy and turn a pale yellow color.  Move mixing bowl up against side of saucepan. Using an 8 oz ladle, drizzle hot cream mixture into egg yolks, slowly at first but with increasing speed on following ladles. Continue until 80% of cream is added and mixing bowl is hot to the touch. Transfer egg and cream mixture back to saucepan and heat on low until custard thickens slightly, careful not to let any of eggs cook to bottom of the pan. If whisked vigorously, foam will appear on top but will disappear quickly when mixture begins to thicken.