Rosemary Crusted Beef Tenderloin topped with scallops,

Garlic Herb Compound Butter and Asparagus

Smokey Hazelnut Scalloped Potatoes 

White Chocolate Raspberry Cheesecake

served with a Heart Shaped Mocha Cookie

Scallops

  Yield: 2

6 scallops

Oil

4 tablespoons butter

 On a paper towel, lay scallops down and dry well..

In a small skillet over medium heat add oil. Once shimmering add scallops and allow to cook for 2-3 minutes. Flip and cook for 30 seconds.

Remove scallops from skillet.

Add butter to pan and brown, pour over scallops.

 Rosemary Crusted Beef Tenderloin with Garlic Herb Compound Butter and Asparagus

  Yield: 2

2 (6-ounce) Filet Mignon steaks, about 1 1/2 inch thick

1 tablespoons oil

2 tablespoon butter

1 teaspoons kosher salt

fresh ground pepper

fresh chopped parsley or dry –for garnish-

FOR THE GARLIC HERB BUTTER

1/4 cup butter softened

1 teaspoon fresh rosemary

½  tablespoon fresh thyme

1 garlic cloves minced

ASPARAGUS

1 bundle of asparagus

1 tablespoon oil

1 teaspoon complete seasoning

Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper place asparagus, oil and seasoning. Cook for 10 minutes.

Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip  cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F

In a small bowl add butter, herbs, and garlic and mix until combined.

Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve with asparagus and garnish with fresh parsley and pan juices.

         Smokey Hazelnut Scalloped Potatoes

yield: 2 servings

2 teaspoons unsalted butter

1 Tablespoon all-purpose flour

¼ teaspoon fine sea salt

Pinch ground black pepper pepper

¼ cup crusted hazelnuts

2 strips hickory smoked bacon, cooked

½ teaspoon liquid s smoke

½ teaspoon smoked paprika

½  cup grated smoked gouda

1 cup whole milk

1 cup white potatoes, peeled and sliced ¼ inch thick

½ teaspoon shallot, minced

1 teaspoon Italian parsley, chopped

Preheat oven to 375 degrees

  In a small saucepan at low heat, melt butter and when butter subsides, add shallots. When shallots are soft and translucent, add flour and cook for 3-5 minutes stirring constantly. Add milk, cheese, liquid smoke, paprika, salt and pepper and continue to cook until cheese is melted and sauce thickens. Taste and adjust with salt and pepper if needed.

  Arrange potatoes in a shallow baking dish so equally layered. Alternate hazelnut and bacon then, ladle sauce over top, careful not to overflow. Gently move potatoes to allow sauce to separate the slices and wipe inside rim of dish to avoid burning.

  Bake uncovered for  45-60 minutes, until potatoes are tender and sauce is bubbling brown but not too dark. Transfer half to a warmed dinner plate and garnish with chopped parsley

ice and serve

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Chocolate Shortbread Heart Cookies

Ingredients

1 3/4 cups all-purpose flour

2/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter at room temperature + 3 Tbls

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips melted

Sprinkles for decorating

Instructions

Sift the flour, cocoa, and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

Chill for 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire

cooling rack to cool completely.

When the cookies are cool dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.

Beef Wellington

Sun Dried Tomato Risotto

Brie Stuffed Mushrooms

White Chocolate Raspberry Cheesecake

with Heart Shaped Mocha Cookie

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 sheets prosciutto

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 400F

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard and wrap in prosciutto.  Lay puff pastry out and add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 15-20 minutes depending on the desired temperature.

Sun Dried Tomato Risotto

INGREDIENTS

• 3 1/2 cups vegetable stock
• 2 oz sun-dried tomatoes chopped
• 1/2 cup onion finely chopped
• 1 garlic cloves minced
• 2 tablespoon vegetable oi
• 3/4 cup arborio rice
• ¼ cup dry white wine or sub more vegetable broth
• ¼ cup parmesan cheese plus more for serving
• 2 tablespoon freshly chopped herbs plus more for serving parsley and/ or basil

INSTRUCTIONS

1. In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.
2. While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
3. Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.
4. Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

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Classic Caesar Salad with Garlic Croutons

yield: 2 servings                                                                           

½ head trimmed Romaine lettuce, cut in 1 inch slices

2 ½ inch slices Italian bread, cut in cubes

¼ cup plus 2 tablespoon extra-virgin olive oil, divided

1 teaspoon parmesan cheese, grated

½ teaspoon anchovy paste (or 1 small filet mashed)

½ lemon, juiced

¼ teaspoon plus ½ teaspoon garlic, minced and divided

1 large egg yolk

¼ teaspoon Dijon mustard

Sea salt and ground black pepper

1 teaspoon fresh parsley, chopped

Small block of parmesan or Romano cheese for garnish

  In a small mixing bowl, combine 1 teaspoon garlic, anchovy, lemon and Dijon. Whisk to thoroughly mix. Add egg yolk and lemon whisking again quickly to combine and begin drizzling oil at slowest steady stream possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until excess oil is emulsified. Continue adding oil until a lightly thickened dressing is formed. Taste and add salt and pepper to eliminate acidity of lemon. Set is cooler until needed.

  In a small mixing bowl combine ½ teaspoon garlic and 1 tablespoon oil. Mix for 2 minutes to combine and extract garlic oils. Add bread cubes and toss quickly to evenly distribute garlic-oil min. Add parsley, fold in, and transfer croutons to a parchment lined baking sheet. Bake for 3-5 minutes until cubes are golden brown but still chewy in the center. Set aside to cool.

To assemble the salad, Toss Romaine lettuce and Caesar dressing in a mixing bowl to lightly  coat, using only half of dressing to begin. Add more dressing if desired uniformly coating the lettuce. Add croutons and fold until evenly distributed. Divide salad between 2 chilled salad plates and garnish with shaved or shredded parmesan block.

Brie Stuffed Mushrooms

INGREDIENTS

• 8Baby Bella Mushrooms
• 1small wedge of Brie cheese
• 1/3cup Panko bread crumbs
• 1/4cup Pecorino Cheese
• 1/4cup Parmesan Cheese
• 1tsp fresh thyme chopped
• Kosher salt and freshly cracked black pepper
• 2tablespoons Olive oil

INSTRUCTIONS

1. Pre-heat your oven to 350 degrees.
2. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish. Put about 1 tablespoon of brie into each of the mushroom cavities.
3. In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture.
4. Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
5. Remove the baking sheet from the oven and serve.

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Chocolate Shortbread Heart Cookies

Ingredients

1 3/4 cups all-purpose flour

2/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter at room temperature + 3 Tbls

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips melted

Sprinkles for decorating

Instructions

Sift the flour, cocoa, and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

Chill for 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire

cooling rack to cool completely.

When the cookies are cool dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.

Brunch Potatoes

Citrus Salad

Smoked Salmon Eggs Benedict

Honey Butter Toast

English Muffins

Ingredients

2 3/4 cups all-purpose flour (330g)

2 1/4 tsp yeast instant or fast acting one package

1 teaspoon salt

2 tbsp sugar

3/4 cup milk (180ml)

1/2 cup water (120ml)

3 tablespoons butter (42g)

1 egg large, room temperature

cornmeal for dusting or Semolina

Instructions

Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.

Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.

Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.

Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.

Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.

Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.

Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.

Breakfast Potatoes

Ingredients

1 pound small potatoes, cut into ½-inch pieces

Extra-virgin olive oil, for drizzling

½ teaspoon smoked paprika

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

Optional sautéed onions & peppers

½ teaspoon extra-virgin olive oil

½ yellow onion, chopped into ½-inch pieces

1 red pepper, chopped into ½-inch pieces

2 garlic cloves, chopped

⅓ cup cilantro, for serving

Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.

Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

Poached Eggs Recipe

Ingredients

1 large egg

1-2 tbsp vinegar optional

Instructions

Bring a large pot of water to a boil, then reduce the heat to low.

While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.

Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Easy Hollandaise Sauce Recipe

Ingredients

2 large egg yolks

2 Tbsp lukewarm water

2 tsp fresh lemon juice

1/2 tsp dijon mustard

1/2 cup unsalted butter, (8 Tbsp)

1/4 tsp fine sea salt, or more to taste

1/8 tsp cayenne pepper, or more to taste

Instructions

Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.

Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.

Cut the butter into small pieces and add them to the egg mixture.

Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.

Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Citrus Salad Recipe

Ingredients

2 Blood Oranges peeled and sliced

1 large Navel Orange peeled and sliced

1 large Grapefruit peeled and sliced

½ cup Arugula

¼ cup Red Onion thinly sliced

2 tablespoons Lemon Juice

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 teaspoon Honey or other liquid sweetener

¼ teaspoon Sea Salt

pinch Black Pepper

¼ cup Walnuts

Instructions

Use a sharp knife to carefully remove peels and pith from the surface of all ORANGES and GRAPEFRUIT.

Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.

Arrange GRAPEFRUIT, ORANGES, and (optional) RED ONIONS on a bed of ARUGULA. Cover and refrigerate up to 1 day.

To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, HONEY, SALT, and PEPPER in a mixing bowl until creamy and well combined. Cover and refrigerate for up to 3 days.

To serve, drizzle dressing over salad and garnish with WALNUTS.

Store in an airtight container up to 2 days, once dressed.

Honey butter toast

Ingredients

4 thick slices of brioche bread

6 tbs/80g softened unsalted butter.

¼ cup light brown sugar

2 tps honey

Pinch of salt

Vanilla cream (optional):

½ cup cold heavy cream

1 tbs vanilla bean paste (try to get this over vanilla extract. It’ll make a huge difference)

1 tbs powdered sugar.

Steps:

1. Preheat your oven to 180°C/356°F.
2. Trim the crusts of your brioche slices and set them aside.
3. In a small bowl combine the butter and brown sugar with a spatula.
4. Add salt and honey and mix.
5. Spread the butter mixture evenly over all the faces of the slices of bread- the top, bottom, and sides.
6. Place on a baking tray and bake for 10 minutes, then remove from the oven and gently flip each piece of bread.
7. Return to the oven for 8 more minutes.
8. Take the toast out and let them sit for about 2 minutes without touching them before moving them to a cooling rack. They will be very hot and soft, but they’ll harden as they cool.
9. Let them sit on the cooling rack for about 8-10 minutes, then enjoy.
10. If making the whipped cream, mix the cold heavy cream, vanilla bean paste and powdered sugar in a bowl. You can add more sugar if you want, but I don’t recommend making it very sweet.