Blackened Salmon

 Cheese & Portabella Mushroom Ravioli with Butter Herb Sauce

Fettucine with Alfredo

 Mediterranean Layered Salad

 Sticky Toffee Pudding with Ice Cream

Blackened Salmon Fillets

Ingredients

1 tablespoons ground paprika

1/2 tablespoon ground cayenne pepper

1/2 tablespoon onion powder

1 teaspoons salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground black pepper

1/8 teaspoon dried thyme

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

2 salmon fillets, skin and bones removed

1/4 cup unsalted butter, melted

Directions

Mix paprika, cayenne pepper, onion powder, salt, white and black pepper, thyme, basil, and oregano together in a small bowl.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the spice mixture.

Heat 2 tablespoons melted butter in a large, heavy skillet over high heat. Add salmon and cook until blackened, 2 to 5 minutes.

Lift fillets, add remaining melted butter to the skillet, and flip fillets into the butter. Cook until the other side is blackened and fish flakes easily with a fork, 3 to 5 minutes.

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

• 1/4cup butter, cut into large cubes or slices
• 1 cup heavy whipping cream
• 1 clove garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 1 cups freshly grated Parmigiano-Reggiano cheese

1. Add the butter and cream to a large nonstick sauté 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.)

Portabella Mushroom and Cheese Ravioli

yield: 20-24 Ravioli

1/3 cup ricotta cheese, strained

1 large portabella top, grilled, pureed and drained

¼ cup parmesan cheese, grated

¼ teaspoon garlic, minced

1 oz egg, beaten

¼ teaspoon sea salt

Pinch ground black pepper

1 recipe fresh pasta dough

Warm water and silicone pastry brush

Split pasta dough into 4 equal pieces. Roll the pasta dough into. Fold edges before rolling so pasta sheets are roughly rectangular in shape

Using a 3 ½ inch round cookie cutter, cut as many pasta disks from 2 of the 4 pasta sheets as possible, leaving as little scrap as you can. If dough is still moist and pliable, knead trimmings into a ball, flatten one end and repeat the process to create another sheet and repeat cutting.

Place ½ spoonful of cheese/spinach stuffing off center on each dough round, careful not to overstuff or ravio;I will not close. Once all disks have been filled, brush uncovered edge with water using a silicone pastry brush and carefully fold in half making a half-moon. Use a fork to crimp edges to seal. Set aside on a rimmed baking sheet dusted with semolina flour.

To cook, bring a pot of generously salted water to a full rolling boil. Add all pasta at once, waiting 20 seconds before stirring gently. As ravioli cooks it will float to the top. Cook until all ravioli is floating and water begins to return to a boil, about 4-5 minutes. Gently pour contents of pasta pot into a colander, or 2 separate colanders if it is a large amount of ravioli so they do not get compressed. Drain for 1 minute and transfer to mixing bowl with half of marinara sauce.

Serve onto warmed dinner plates and ladle with desired amount of remaining sauce. Garnish with chopped parsley and freshly grated parmesan cheese and serve immediately.

Mediterranean Layered salad

yield: 2 servings         

Dressing:

¼ cup extra-virgin olive oil

1 teaspoon 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:

2 cup2 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.

Sticky Toffee Pudding

Cake:

7 oz medjool dates (approximately 7-10 dates)

¾ cup boiling water

1 teaspoon baking soda

5 tablespoons unsalted butter, softened

2 tablespoons unsulphured molasses

⅓ cup brown sugar, packed

2 large eggs*, at room temperature

1 teaspoon pure vanilla extract

1 ¼ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Toffee sauce:

½ cup unsalted butter

¾ cup heavy cream

¾ cup brown sugar, packed

2 teaspoons unsulphured molasses (teaspoons, not tablespoons)

pinch salt

½ teaspoon pure vanilla extract

Instructions

Cake:

1. Preheat oven to 350°F.
2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
3. Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
4. In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
5. After the dates have soaked for 20 minutes, mash or puree the datesalong with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
6. Grease ramekins** or a 12-count muffin tin (see note for an 8×8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Toffee sauce:

1. In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Assembly and serving:

1. While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
2. Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
3. Serve the cakewarm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

Beef Wellington

Gnocchi with Alfredo Sauce

Caesar Salad

Creme Brulee

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Caesar Salad with Garlic Croutons

Yield: 2 servings

2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes

1 tablespoon oil

1 teaspoon garlic, minced or powder

¼ cup olive oil

1 tablespoon Italian parsley, chopped

½ cup grape tomatoes split lengthwise

1 large egg yolk

1 small anchovy filet or ¼ teaspoon anchovy paste

Juice of ½  lemon

1 teaspoon fresh garlic, minced

½ teaspoon Dijon mustard

1 head romaine lettuce, chopped

Sea salt and pepper to taste

In a bowl combine bread, oil and garlic. Toss to combine then place in oven at 350”F for 15 minutes or until golden brown. Time will differ depending on size of sliced bread.

In a small bowl combine, 1 teaspoon minced garlic, egg yolk, lemon juice, mustard, and anchovy. Stir to combine well. Slowly pour in olive oil while vigorously whisking. Once all oil is added, taste and adjust seasoning with salt and pepper. in the same bowl toss rest of salad ingredients and serve.

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.

Alfredo Sauce

• 1/4cup butter, cut into large cubes or slices
• 1 cup heavy whipping cream
• 1 clove garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 1 cups freshly grated Parmigiano-Reggiano cheese

1. Add the butter and cream to a large nonstick sauté 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.)

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.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.

Steak Au poivre

 Fresh Pasta/Ala Vodka

Balsamic Roasted Vegetables

 Creme Brulé

 Cherries Jubilee

Steak Au Poivre

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

Coarse salt

1 Tablespoon whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac

1/4 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 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.

Vodka Sauce

Yield 2:

 1/2 pasta dough recipe, rolled out and cut into desired sized strips

1 teaspoon oil

1/2 onion, chopped

2 garlic cloves minced

1/3 cup vodka

1 cup crushed tomatoes

1/2 cup heavy cream

2 tablespoons butter

2-4 basil leafs, chiffanoned

Salt and pepper to taste

In a large skillet over medium heat add oil when warm add onions to the pan and cook until soft. Add garlic and cook for 1-2 minutes. Add vodka and allow to reduce down until almost dry. Add crushed tomatoes and heavy cream. Bring up to a simmer then add butter and basil. Cook for 5 minutes then add chicken, season to taste with salt and pepper.

Boil pasta until it floats then remove and place directly into sauce.

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.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.

Classic Cherries Jubilee

Ingredients

• 1/4 cup white sugar
• 1 tablespoons cornstarch
• 1/8 cup cold water
• 1/8 cup orange juice
• 8 oz Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

• 1/4 teaspoon finely grated orange zest
• 1/8 teaspoon cherry extract
• 1/4 cup brandy
• 3 cups vanilla bean ice cream

Directions

1. Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
2. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Sirloin Steak with Bacon and Gorgonzola

Hasselback Potatoes

Balsamic Roasted Vegetables

Chocolate Pot De Creme with Raspberry Compote

Steak topped with bacon and gorgonzola

  yield: 2

Choice of steak

2 strips of bacon cut into small pieces

1/4 cup gorgonzola

1 teaspoon butter

1 sprig of rosemary

1 garlic clove, crushed

in a skillet over medium high heat cook bacon to desired crispiness, remove from pan and set aside. Season steak with salt and pepper then place into a pan with bacon grease. Lower temperature to medium and cook for 5-8 minutes, flip and cook for another 5-8 minutes depending on desired internal temperature. Once ready, add butter to the pan along with rosemary and garlic clove and cook slightly in butter then place on top of steak and spoon butter over top of steak. Spoon about 8-10 spoonful of butter before removing rosemary and garlic from top of steak and placing steak on a warm plate to serve. Top with cooked bacon and cheese.

Hassel back potatoes, topped with parmesan and bacon

  yield: 2

1 large russet potatoes

2 tablespoon butter, melted

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup parmesan

2 strips of bacon, cooked and crumbled

Preheat oven to 400”F

in a small bowl combine melted butter, and spices then set aside.

Place potato between two wooden spoons and slice  ¼ inch slices from one end of potato to the other. Stuff cheese and bacon in between each section of potato

Brush seasoned butter over potato

Bake in oven for 30 minutes.

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.

Chocolate Pot de Crème

INGREDIENTS

• 6 ounces high quality dark chocolate
• 2 cups heavy cream (dairy free: use coconut milk)
• 3 egg yolks
• 3 tablespoons white granulated sugar , optional and really only needed if you’re using very dark chocolate (for semi-sweet chocolate the sugar isn’t necessary)
• 1/8 teaspoon salt
• 1 teaspoon quality pure vanilla extract

INSTRUCTIONS

1. Chop up the chocolate and place it in a blender. Set aside.
2. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
3. Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
4. Let the pots de creme sit at room temperature for about 10 minutes before serving.

Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.

Raspberry Coulis

Ingredients

• ½ cup sugar
• 3 tablespoons water or orange juice
• 12 ounces frozen raspberries thawed
• 1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)

Instructions

1. Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
2. Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
3. Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
4. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
5. Discard the seeds. Add the liqueur, if using and stir to combine.
6. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.