Oct 23, 2014

Warm Potato Salad

1 Lb.  Red Skin Potato sliced 
1 Cp.  Carrots Diced Medium
½ Cp   Red Onion Medium Diced
2 cps  Cauliflower Florets Small
6 Slices  Bacon
¼ Cp  Apple Cider Vinegar
½ Cp  Olive Oil
TT  Black Pepper, Salt
3 Tb.  Brown Sugar
3 Tb.  Dijon Mustard
2 Tb.   Herb Parsley Minced
1 Tb.  Chive Minced
1Tb.  Minced thyme
¼ Cup  Green Onion Chopped

In a sauce pan poach Red potatoes and reserve.  Toss Carrots, Onions, and Cauliflower in a bowl with 2 Tb. Olive oil.  Place in a 375 degree oven on a sheet pan and cook until just starting to caramelize. 
Lay sliced bacon on a sheet pan and cook in the oven until crispy. Remove and reserve the hot bacon drippings for dressing and crumble the cooked bacon. 
In a bowl mix Vinegar, Olive oil, Dijon Mustard, Brown sugar, bacon drippings and blend with Fresh herbs and seasonings.  Adjust salt and pepper as needed.
Combine oven roasted vegetables with Potatoes, bacon and toss with dressing. Serve warm.

Oct 16, 2014

Apple Crisp


4 Lbs Apples
2 Cps. Tapioca, instant pudding
1 Cp. Sugar, granulated
4 Tb. Corn starch
1 Tb. Vanilla Extract
½ tsp. Almond Extract
1 tsp Nutmeg, ground
2 tsp Cinnamon


• Cut the apples into thick slices
• Combine the dry ingredients. Mix with the fruit.

• Sprinkle on the extracts and blend well. If the dry ingredients collect at the bottom, allow the mixture to sit longer, and then re-blend. When the dry ingredients stick completely to the fruit, it is ready to fill the pans.

• Fill the pan and top with the crisp topping

• Bake at 350 degrees approximately 90 minutes or until the fruit is bubbling in the middle


2 ½ Cp. A P Flour
2 Cp. Granulated Sugar
½ Cp. Brown Sugar
½ LB. Unsalted Butter, chopped in small Pieces, keep cold

• Put all ingredients into mixing bowl with a paddle attachment and mix until it develops a moist crumbly texture.

• Chill

Oct 13, 2014

Vegetable and Smoked Parmesan Cheese Risotto

Yield: 3 to 4 servings
3 Cp.  Chicken or vegetable stock 
2 ea.  Shallots, large, minced 
7 Tb.  Olive oil 
1 Cp.  Arborio Rice 
1 Cp.   Zucchini Small Diced 
1 Cp.  Heirloom tomato puree 
1/2 Cp.  Smoked Parmesan cheese, freshly grated 
2 Tbs.  Fresh Parsley, Sage, Thyme minced 
Sea salt and freshly ground black pepper as needed

1. Gently sauté shallots in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes.
2. Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.
3. Heat 4 tablespoons olive oil in a sauté pan. Add Zucchini and cook, about 5 minutes. Return rice to saucepan with 2 tablespoons of reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if rice looks a little thick. Quickly mix in Smoked Parmesan, stirring until light and creamy. Check seasonings.
4. Fold in tomato Puree, and minced herbs adjust seasoning as needed.