Mini crab cakes with mustard creme fresh

Smoked Salmon Eggs

Sweet potato hash with peppers and onions

Sour cream coffee cake

 Mini crab cakes with mustard creme fresh

  Yield: 2:

Mustard Crème Fraiche:

1/4 cup crème fraiche or sour cream

1 tablespoon mustard

1/8 teaspoon Old Bay

½ lemon juiced

Mini Crab Cakes:

½ cup panko

1 cup crab meat

2 tablespoons mayonnaise

1 tablespoon lemon zest, plus lemon wedges, for serving

1 teaspoon Worcestershire sauce

1/2 teaspoon Old Bay

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

1/8 teaspoon lemon pepper

1 scallions, finely chopped

Salt and Pepper

Parsley for garnish

In a small bowl combine all Crème Fraiche ingredients, taste and adjust seasoning with salt and pepper.

In a small bowl combine all crab cake ingredients together expect lemon wedges and parsley garnish. Season with salt and pepper. Roll into desired size and place off to the side.

In a large skillet over medium heat add enough vegetable oil to coat bottom of pan. Cook crab cakes in batches until crab cakes are golden  brown of both sides. Place on a serving plate and top with Crème Fraiche. Sprinkle with parsley and serve with lemon wedge

 Smoked Salmon Eggs Benedict

  Yield: 2:

4 eggs

2 English muffins, halved and toasted

4 big slices of smoked salmon

Green onions, chopped for garnish

Chopped parsley for garnish

 Hollandaise sauce

2 egg yolks

½ cup melted butter

1/8 teaspoon vinegar

Salt and pepper to taste

Paprika to taste

Over a double boiler add egg yolks, begin to whisk vigorously. Don’t stop whisking. Once mixture is thickened and pale yellow begin to slowly add in butter. Once butter is completely incorporated take off heat, add vinegar, salt pepper and paprika. Set aside

 Bring a pot filled half way with water to a shimmer. Crack eggs and gently drop into shimmering water. Allow to cook 2-4 minutes or until whites are firm.

Place on two plates the English muffin, smoked salt and poached egg. Spoon over hollandaise sauce and garnish with scallions and parsley.

Sweet potato hash with peppers and onions

  Yield: 2:

2 large sweet potatoes or 3 small, diced

1 onion, diced

1 bell pepper, diced

 1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme

Salt and Pepper

½ teaspoon smoked paprika

up to ⅓ cup oil

4 cloves garlic minced

Preheat oven to 450 degrees

Add diced sweet potatoes to a sheet tray or baking dish

Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika

Drizzle oil to coat, up to ⅓ cup

Toss to combine

Roast at 450 degrees 35-45 minutes

Once sweet potatoes have about 15 minutes left to cook, add onions, peppers, and garlic. Add more oil if needed and cook rest of the way through.

Serve

Sour cream coffee cake

  Yield: 1 cake:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners’ sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Brie Stuffed Mushrooms

Beef Wellington

Caesar Salad

Sun Dried Tomato Risotto

Sticky Toffee Pudding

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.

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.

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.

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.

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.

French onion soup

Steak au poivre with pommes frites

Bistro salad with ravigote champagne dressing

Chocolate pots de crème with whipped cream for dessert

Bistro salad with champagne dressing

  yield: 2

2 cups romaine lettuce

2 strips of bacon

¼ red onion sliced

1 hard-boiled egg

 10 green beans, trimmed and blanched

¼ cup croutons

1 garlic clove, minced

1 tablespoon whole grain mustard

¼ cup champagne vinegar

1 lime zested and juiced

1 tablespoon honey

1-2 dashes hot sauce

Salt and pepper to taste

¼ cup extra virgin olive oil

In a small bowl, combine garlic, mustard, honey, and lime juice/zest. Mix together to bring out all the flavors. Add vinegar, and hot sauce. At the slowest possible speed drizzle the oil into the bowl while whisking as fast as possible. Season with salt and pepper.

Assemble salad onto chilled plate, drizzle dressing over top and serve.

CLASSIC RAVIGOTE DRESSING

INGREDIENTS

•  1 Tablespoon champagne vinegar
•  salt
• fresh ground pepper
• 1teaspoon minced shallot
• 1teaspoon minced capers
• ¼ teaspoon dijon-style mustard
• ¼ cup vegetable oil

DIRECTIONS

• Whisk together the vinegar, salt, pepper, shallots, capers and mustard – whisking the mixture until the salt dissolves.
• Add the oil in a slow steady stream, whisking constantly. Don’t rush this – add the oil slowly.
• The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.

Fennel French Onion Soup

  yield: 2

¼ bulb fennel sliced

2 onions sliced

2 garlic cloves, minced

2 tablespoons butter

1 bay leaf

4 cups beef stock/broth

½ cup Swiss

2-4 pieces bread, toasted

 Salt and pepper to taste

In a pot over medium heat add butter, onions and fennel. Cook until caramelized. Add garlic, bay leaf, and stock/broth. Bring to a boil and allow to cook for 5 minutes. Turn heat off, season with salt and pepper then divide between bowls and top with bread and cheese. Place under broiler until cheese is melted or torch cheese to melt.

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 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac or brandy

½ 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

Pomme Frites with Truffle Ailoi

Serves 4-6

Ingredients:

Vegetable oil, for frying2 large russet potatoes (about 1 ½  pounds) cleaned

Truffle Aioli

½ cup mayonnaise

½ crème fraiche or sour cream

 1 Tablespoon of white truffle oil

1 large clove, diced

Zest of 1 lemon

Salt and pepper

½ cup chopped fresh parsley

¼ cup finely chopped fresh rosemary

Mix all truffle Aioli ingredients together except herbs. Cover place in refrigerator.

1 Tablespoon white truffle oil, for drizzling

Directions:

1. Heat 2 to 3 inches of oil in a heavy bottomed pot 350 degrees F.
2. Carefully cut the potatoes into shoestring using a mandolin fitted with the narrowest julienne blade (about 1/8 inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep to potatoes in bowl of cold water until ready to use.
3. Transfer the potatoes to a paper towel lined sheet pan and pat them dry, as dry as possible.
4. Fry the potatoes in batches until they are crisp and turn golden. 2-3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with chopped herbs, drizzle with truffle oil and salt and pepper to taste serve with truffle aioli.

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.