Private Event July 2, 2025

    Steak Au Poivre

Smokey Hazelnut Scalloped Potatoes

Parmesan Asparagus

Creme Brulee

         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  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, 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

Roasted Asparagus with Lemon and Parmesan

yield: 2 servings

¼ teaspoon vegetable oil

8 oz asparagus spears, trimmed

1 tablespoon olive oil

1 lemon zested and cut in half

2 oz parmesan cheese, freshly shaved with vegetable peeler or coarsely shredded

Sea salt and freshly ground pepper to taste

  Pre heat oven to 350

  Place trimmed asparagus on a rimmed baking sheet and drizzle olive oil over top. Season generously with salt and pepper and toss to coat evenly.

  Lay asparagus spears across grill pan ribs and sear until lightly scored. Gently roll asparagus in pan until evenly browned on all sides. When spears are grilled and tender, squeeze fresh lemon juice directly into grill pan over the vegetables, careful to avoid steam.

  Transfer to serving platter or plates and using vegetable peeler, sprinkle parmesan cheese over top. Serve immediately.

Steak Au Poivre

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

Coarse salt

1Tablespoon whole black peppercorns crushed

1 Tablespoon butter

1 teaspoon olive oil

2 tablespoons brandy

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

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.