Ingredients
10 yukon potatoes
1 stick of butter
3 cups of cream
3 garlic cloves, crushed
5 sprigs of thyme
salt and pepper
To make Gratin...
Preheat oven to 450F. Butter the sides and bottom of a baking dish. Slice or mandolin potatoes really thin, like paper. In a saucepan over low heat infuse the cream with the garlic and thyme and season with salt and pepper. Arrange potato slices evenly around your baking dish, dolloping dots of butter throughout each layer. Strain the cream over the top of the baking dish covering potatoes, discard of the garlic and thyme. Dot the top with a little more butter, cover gratin with foil and bake for 30 minutes. Uncover, then bake for a further 30-45 minutes, or until potatoes are soft and easily pierced with a fork and the top is golden brown.
Ingredients
2lbs 95% grass fed ground beef
olive oil
salt and pepper
mild cheddar cheese slices
avocado, sliced
crisp romaine lettuce
sliced pickles beets
pickles
mayo
ketchup
BBQ sauce
mustard
To make burgers...
Preheat BBQ. Form meet into flat patties indenting a hole in the middle of each with your finger. Drizzle both sides with olive oil and season with salt and pepper. BBQ patties for about 3-4 minutes on each side, do not touch burgers while they are cooking, just let them be. when you have cooked burgers on both sides, flip once more and top with cheese slices. Close BBQ and let cheese melt for another minute. Place burgers on a platter and let sit for a minute before serving. Meanwhile, toast buns on a baking tray under a broiler until crisp and golden brown. Assemble burgers with all the toppings any way you please. :) YUMM
Ingredients
basic pasta dough recipe
butternut squash, halved and seeded
olive oil
salt and pepper
3 tbsp butter
2 cups grated parmesan cheese
1/2 cup finely crushed amaretti cookies
1/4 cup chopped fresh sage
1/4 tsp nutmeg
Bechamel...
6 tbsp butter, chopped
1/4 cup plus 2 tbsp flour
6 cups milk
salt
To make lasagna...
Make the filling: Preheat oven to 400F. Drizzle squash halves with olive oil, and season with salt and pepper. Roast squashes cut side down, on a baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree until smooth.
Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
Combine 3 cups of squash puree, 1 cup parmesan, 2 tbsp amaretti, the sage, brown butter, 1 tsp salt, and the nutmeg in a bowl. Adjust seasoning as desired with more parmesan, amaretti, sage, salt, and nutmeg.
Make the bechamel: Melt the butter in a saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes(do not let brown).
Gradually add milk into the flour mixture, whisking constantly to prevent lumps. Season with salt to taste. Raise heat to medium and bring to a boil, whisking constantly. Cook, whisking until thickened, about 10 minutes.
Reduce heat to low and cooke for 5 more minutes or until the raw flour taste is gone. Season.
Reduce oven temp to 375F. Assemble the lasagna: Coat bottom and sides of baking dish with bechamel. Arrange cooked pasta sheets on top, to cover bottom and sides of dish( edges of pasta should hang over sides about 2 inches).
Top with 3/4 cup squash filling and sprinkle over some amaretti. Top with sheet of pasta, trimming edges as needed so pasta fits neatly in the dish.
Top pasta with 3/4 cup bechamel and 2 tbsp parmesan. Continue layering in this order until you reach the top of dish, ending with one sheet of pasta. Fold the overhang from the first layer pf pasta to create a package. Then spread remaining bechamel over the top.
Bake covered with parchment lined foil for 20 minutes. Uncover, and sprinkle with parmesan. Bake until top is browned, about 35 minutes. Let cool slightly then serve.
Ingredients
2 cups flour
pinch of salt
2 tbsp sugar
2 sticks of butter
4 tbsp iced water
5 granny smith apples, peeled and sliced
5 honey crisp apples, peeled and sliced
3tbsp flour
2 tsp cornstarch
1 tsp cinnamon
1 tsp five spice
1/2 cup sugar
1 lemon juiced
2 tbsp cream
To make pie...
In a food processor pulse together flour, sugar, salt, and butter until its crumbly. Add iced water one tablespoon at a time, pulsing, until dough begins to pull together. Rap dough in plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.
Roll out 1/2 the dough and place in your pie dish. Put back in fridge and chill while you make your filling.
In a large bowl toss together apples, lemon juices, flour, cornstarch, sugar, cinnamon, five spice, and a pinch of salt.
Poor filling into chilled pie base. Roll out second half of pie dough. cut out a hole in the middle, and gently lay on top of pie. Using your fingers press the two pie doughs together and trim of the extra over hang. Brush the top of the pie with cream and sprinkle the edges with cane sugar.
Bake pie for 60-70 minutes, or until golden brown and crisp.
Ingredients
8 cups fresh cranberries
1 1/2 cups sugar
zest of 1 orange
juice of 1/2 orange
2 tsp fresh grated ginger
1 tbsp red wine vinegar
To make...
In a saucepan mix together cranberries, sugar, orange zest/juice, and ginger then bring to a boil. Reduce heat to medium-low and simmer until most of the cranberries have burst, about 10-15 minutes. Remove from heat and stir
in vinegar. Let cool to room temperature and serve.
Ingredients
1 butternut squash, quartered and deseeded
olive oil
1 tsp of cinnamon
1/2 white onion,finely chopped
1 celery stalk, finely chopped
1 cup arborio rice
1 cup dry white wine
1QT chicken stock
2 tbsp mascarpone
2 tbsp butter
1 cup parmesan, grated
salt and pepper
6 sage leaves
1/2 cup amaretti, crushed
To make risotto....
preheat oven to 400F. Place pieces of butternut squash on a roasting pan and coat in olive oil, cinnamon, salt and pepper. Bake in oven for 45 minutes or until soft, caramelized, and easily pierced with a fork. Meanwhile begin making your risotto base. Add onion and celery to a pan with olive oil over medium heat and cook until softened. Then add the rice stir to coat in oil, raise heat, then poor in wine continuously stirring until most of the wine is absorbed. Reduce heat back to medium and add chicken stock one ladle full at a time stirring continuously between each addition. Season with salt and pepper.
When butternut squash is ready scope flesh into risotto pan and stir to incorporate. Stir in butter, mascarpone, and parmesan then turn off heat and let rest for a second while you fry your sage.
Heat glug of olive oil in a small fry pan when hot enough drop in sage leaves and fry until nice and crispy.
Serve butternut squash risotto. Garnish with a few crisp sage leaves and crumble over some crushed amaretti for a crunch.
Ingredients
150g white chocolate, chopped
1 cup dulce de leche
2 tbsp butter
1/2 cup flour
1/8 cup of sugar
2 eggs
To make...
Preheat oven to 425F. Butter ramekins. Melt butter and white chocolate in a small saucepan then stir in dulce de leche. Beat eggs and sugar together until light, fluffy, and doubled in volume. Add dulce de leche mixture and then add flour. Beat until just combined then evenly distribute among ramkins. Bake in oven for 14 minutes or until risen and slightly golden.
