White Chocolate Vanilla Bread Pudding


Ingredients:
½ loaf of challah bread (cut into 1 inch squares)
2 cups whole milk
2 whole eggs
1 cup sugar
1 vanilla bean (scraped)
1/8 tsp. allspice
¼ tsp. cinnamon
4 ounces chopped white chocolate
2 tbsp. melted butter
Directions:
Preheat oven to 350 degrees. Soak bread in whole milk. Set aside. In a separate bowl whisk together eggs, sugar, vanilla bean, allspice and cinnamon. Add bread and white chocolate to egg mixture and toss very gently to combine.

Brush four soufflé ramekins with the melted butter. Divide bread mixture between the prepare ramekins. Bake for 40 minutes until set. Let cool and remove from ramekins. Garnish plate with vanilla crème anglaise and fresh berries or leave in ramekins and spoon crème anglaise over top of the bread pudding.

Crème Anglaise
Ingredients:
1 cup whole milk
1 vanilla bean, split lengthwise
1/4 cup sugar
2 large egg yolks, at room temperature
Directions:
Heat milk and vanilla in a medium saucepan until small bubbles form on the edges. In a mixing bowl whisk together egg yolks and sugar. Slowly add ½ the milk mixture to the egg mixture whisking immediately. Add the mixture back into the remaining hot milk, return to low heat. Whisking continuously, bring to a simmer and continue whisking until mixture thickens slightly. To test doneness of the sauce, dip a spoon into the sauce and run your finger across the back of the spoon. If the line remains on the spoon the mixture is thickened sufficiently.

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1 large onion, chopped or you can cook until softened if you prefer in butter and remove from heat (add in celery 1 stalk if using)
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
6 finely chopped sage leaves
1.5 tbsp poultry seasonning.
25g fresh white breadcrumbs
salt and freshly ground black pepper
1 egg
60 mL (¼ cup) maple syrup
30 mL (2 Tbsp) chopped Italian parsley
12 bacon strips

broccoli casserole super easy

parboil broccoli in salted boiling water for 2 minutes then plunge into ice water

2 tbsp butter

2 tbsp of flour

2 cups of milk

at least 2 cups if not more of cheese (any type you like)

fresh bread crumbs

melted butter

heat butter until melted

add flour and heat for about 5 minutes on med low to ensure the flour is cooked (light brown)

add milk in small increments while continually stirring

once smooth then add cheese

mix cheese sauce and broccoli

add a mix of breadcrumbs and melted butter on top and

heat 350 for 20 – 3 min or until bubbly

 

HEART OF PALM AND AVOCADO SALAD

3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 ⁄ oz. butterhead lettuce, leaves torn
⁄ cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
⁄ small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
Instructions
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.

Grilled Watermelon, Avocado, and
Shrimp Salad

Skewers
Platter
Large Bowl
Grilled Watermelon, Avocado, and Shrimp Salad
Grill everything in this fresh summer salad, then toss with lemon juice and cucumber for the ultimate
summer fix.
SERVES 6 30 MINUTES
Ingredients
1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into ⁄ -inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
⁄ cup basil leaves
⁄ cup mint leaves
1 English cucumber, cut into ⁄ -inch pieces
Instructions
Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions,
and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-
8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper
and transfer to a platter.
Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from
skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add
spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and
cucumber and toss carefully to combine; transfer to a serving platter.

Shrimp, Avocado, and Crispy Potato Smorrebrod

4 oz. cooked tiny shrimp (heaping ⁄ cup)
1 tbsp. fresh lemon juice
4 pieces Danish-style rye bread
Mayonnaise, for serving
For the potatoes, avocado, and frisée salad:
1 small baking potato, peeled and cut into ¼-inch cubes
Salt
3 tbsp. canola oil, for frying
½ of a firm-ripe avocado
1 tbsp. fresh lemon juice
2 tbsp. plus 1½ tsp. vegetable oil
1 tbsp. plus ½ tsp. apple cider vinegar
1 pinch sugar
1 pinch freshly ground black pepper
⁄ cup frisée, torn into small pieces
2 tbsp. loosely packed dill sprigs
Instructions
In a medium bowl, combine the shrimp with the lemon juice; toss to coat, then refrigerate until ready
to serve.
In a small pot, add the potatoes and a few generous pinches of salt; add enough water to cover, then
bring to a boil (this will cook the potatoes slightly). Drain and rinse with cold running water (potatoes
will still be a bit crunchy). Pat dry, then spread the potatoes into a single layer to dry further.
In a small skillet, heat the canola oil over medium heat. Add the potatoes and cook, stirring
occasionally, until golden on the outside and very tender inside, 8-10 minutes. Remove using a
slotted spoon and transfer to a small paper-towel-lined bowl; season with salt and set aside.
Gently dice the avocado half into small (¼ to ½ inch) cubes. Drizzle with the lemon juice and season
with a pinch of salt. Set aside.
Make the salad dressing: In a medium bowl, whisk the vegetable oil, vinegar, sugar, salt, and black
pepper. Add the frisée, avocado, dill, and half of the shrimp, and toss gently to coat in the dressing.
To assemble: Spread each of the rye slices with 1 teaspoon mayonnaise, or more to taste. Add the
other half of the shrimp, distributing evenly, then top each toast with some of the salad mixture. Top
with the crispy potato pieces to taste. Season with salt and pepper and serve immediately.

sous vide/bbq tenderloin roast

  • 1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)
  • Kosher Salt
  • Fresh cracked pepper
  • Rosemary
  • Thyme
  • 3 cloves garlic, smashed
  • Garlic Butter
Directions
  1. Set  Sous Vide Precision Cooker to 131°F
  2. Season tenderloin with salt and pepper. Place the tenderloin
  3. Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, garlic butter. Sous vide for 90minutes
Finishing Steps
  1. when 15 minutes left on the timer turn on bbqon high
  2. Remove tenderloin from bag, dry thoroughly
  3. set on BBQ until seared on all sides
  4. Slice beef and serve