Monthly Archives: December 2012


4 large potatoes, peeled and thinly sliced
3 cups heavy whipping cream
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

o prepare the pave:  Preheat the oven to 350 degrees F. In a medium
bowl, toss the potato slices with the cream until thoroughly coated. Line
an 8-inch square pan with aluminum foil and generously butter the foil.
Arrange 4 layers of the potatoes in the bottom of the pan and season
with salt and pepper. Sprinkle half of the Parmesan cheese on the
potatoes and cover with 4 layers of potatoes. Season with salt and
pepper. Cover the pavé tightly with a sheet of buttered aluminum
foil, buttered side down. Place another 8-inch pan over the pave and
weight it down with a brick or other heavy, ovenproof object. Bake
for 1 1/2 hours, or until the potatoes are tender. Leaving the weight
on, refrigerate the pavé for at least 4 hours.




“This dessert is for the hard-core chocolate lover. The dense, moist bread pudding literally makes your head buzz when you take a bite. The English toffee adds a
great textural note and a sensual, enriching caramel flavor. The glazed bananas
add more fabulous flavor and a little crunchiness. The preparation can be done
in advance and the dessert can be reheated just before serving, or it can be
served at room temperature.”

Serves 12

3 cups plus 1 tablespoon heavy cream
3 eggs
3 egg yolks
1/2 cup plus 2 tablespoons sugar
9 ounces bittersweet chocolate, chopped
[the very best quality you can afford!]
Chocolate Brioche (recipe follows)
English toffee (recipe follows)
2 tablespoons unsalted butter
2 large bananas, peeled and sliced 1/4 inch thick
1/2 cup milk

To make the pudding: Bring 3 cups of the cream to a boil. Whisk together the eggs, egg yolks, and 1/2 cup of the sugar. Slowly pour in some of the
hot cream to temper the eggs. Pour the egg mixture into the cream and cook for 2 to 3 minutes, or until the sugar is dissolved. Pour the cream mixture over 3 ounces of  the chocolate and whisk until the chocolate is completely melted. Place the Chocolate Brioche pieces in a large bowl and pour in the cream mixture. Allow the brioche to soak, turning occasionally, until all of
the liquid is absorbed. Fold in the remaining 6 ounces of chocolate and 1
cup of the English Toffee. Spoon the mixture into a buttered 9- by 9-inch
pan and bake at 350 degrees F for 45 minutes, or until a knife inserted in
the center comes out clean. Let cool for 10 minutes and cut into 2- by
3-inch pieces.
To prepare the bananas:
 Brown the butter in a sauté pan over medium-high heat. Toss the bananas in the remaining 2 tablespoons of sugar and cook for 2 to 3 minutes, or until they are slightly brown. Remove the bananas from the pan, turn off the heat, and pour in the remaining 1 tablespoon cream to deglaze the pan, scraping and incorporating any banana sticking to the bottom of the pan. Stir in the milk. Strain through a fine-mesh sieve and blend with a handheld blender until frothy.


Spoon some of the sautéed bananas in the center of each plate and top with
a piece of bread pudding. Spoon the banana emulsion around the plate and sprinkle with the remaining pieces of English toffee.

Chocolate Brioche

Yield: one 9- by 4-inch loaf

1 1/2 teaspoons active dry yeast
2 tablespoons warm water
2 tablespoons sugar
3 eggs
1 1/2 teaspoons salt
2 cups flour
1/4 cup unsweetened cocoa
1 cup unsalted butter, softened

Combine the yeast, water, and 1 tablespoon of the sugar and let stand for 3 minutes. Whisk together the eggs, the remaining 1 tablespoon sugar, and the salt. Add the yeast mixture and stir in the flour and cocoa. Add the butter and mix until the dough comes away from the sides of the bowl. Form into a log and place in a buttered and floured 9- by 4-inch loaf pan. Cover and let rise for 1 to 2 hours, or until almost doubled in size. Bake at 375 degrees for 35 to 45 minutes, or until golden brown. Remove the brioche from the pan and cool on a wire rack. Cut into small dice.

English Toffee

Yield: approximately 2 cups

3/4 cup sugar
6 tablespoons heavy cream
6 tablespoons unsalted butter, cubed
4 ounces bittersweet chocolate, chopped

Place the sugar and cream in a heavy saucepan over medium heat. Add the butter and bring to a boil. Allow the mixture to cook and bubble, swirling
the pan as necessary, until it is a dark caramel color throughout (do not
stir). Remove the pan from the heat and allow the mixture to cool and
thicken slightly. Pour the mixture onto the back of a nonstick sheet pan
or a light oiled cutting board and use a spatula to push it into a rectangular shape. When it is firm enough to cut, slice the toffee into 1/2-inch strips
using a pizza cutter or a sharp knife.
Melt 3 ounces of the chocolate in a double boiler over barely simmering
water until almost melted. Remove from the heat, add the remaining 1
ounce chocolate, and stir continuously until the chocolate has cooled to
body temperature. Pour the chocolate over the toffee and separate the
strips slightly. Let cool at room temperature for 15 minutes, or until the chocolate hardens. Cut the toffee strips into 1/4-inch-wide pieces.

Turkey Stuffing – Sage Sausage Stuffing (Xmas) PLUS AN EXTRA MAKE AHEAD OPTON


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)
3 cloves garlic, crushed
1 LB good quality sausage meat
2 tbsp chopped parsley
2 tbsp  sage

2 TBS Worcestershire

3 tbsp poultry seasonning.
1.5 C fresh white breadcrumbs
salt and freshly ground black pepper
1 egg

¼ cup maple syrup
2 Tbsp chopped Italian parsley

12 bacon strips

How to prepare:

Preheat the oven to 190 C (375 F). Lightly grease and line the bottom and sides of a 20 cm (8-inch) square pan with parchment.
Heat a small sauté pan over medium heat and add the oil, followed by the onion and celery. Sauté until the onion is translucent, about 5 minutes. Remove the pan from the heat and allow the vegetables to cool.
Meanwhile, cut open the sausage casings (or buy sausage meat without the casings) and place the meat in a large mixing bowl. Discard the casings.
Add the eggs, breadcrumbs, , maple syrup, parsley , and mix well to combine—your hands will make fast work of this task, but you can also use a spoon. Add the cooled onions and celery, and mix in well. Spoon into the prepared pan, pressing down to level the mix.
Arrange the bacon slices over the sausage, covering it completely. I like to make a bacon weave to top the sausage squares
Bake for 30 to 35 minutes, until the bacon has browned and the meat registers 74 C (165 F) on a thermometer. Place pan on a wire rack and let cool to room temperature.
Chill for 2 hours (or up to 2 days) before slicing into squares (this slices more easily when chilled). Before serving, preheat the oven to 160 C (325 F). Arrange the squares on a parchment-lined baking tray, bacon side down, and warm in the oven for about 10 minutes; the bacon will crisp up. Serve hot or at room temperature. Makes 36 bite-size portions.
Make ahead
This recipe reheats brilliantly. You can refrigerate the pan of baked sausage dressing, covered, for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge.


Halushka (Cabbage and Noodles with Bacon)

12 ounce your favorite bacon

1 medium size cabbage

12 ounce package of egg noodles

Sea salt and black pepper

Heat a large pan over medium heat.

Coarsely chop bacon. Add bacon to pan and cook until crisp; stirring occasionally. Remove bacon with a slotted spoon and place on a paper towel. Leave about 2 Tablespoons of bacon drippings in the pan. Save the remaining bacon drippings for later use; store in the refrigerator.

OK I did not measure the cabbage and I know a medium size cabbage is subjective.  But, as you can see in the picture it is a panful of cabbage! Thinly slice cabbage and toss it in the pan with the bacon drippings. Sprinkle a teaspoon of sea salt over the cabbage, toss and cover. Continue cooking; stir every few minutes so cabbage cooks evenly. The cabbage should be soft and tender; this should take about 30 minutes, season with black pepper to taste.

While the cabbage is cooking, cook the noodles according to the package and drain. Mix the noodles with the cabbage and the cooked bacon until thoroughly combined. Taste and adjust the salt and pepper. Serve hot. We always serve it with homemade applesauce on the side, its tradition and seasonal. I imagine most “Old World” recipes and traditions come from home garden cooking. In other words…  “What do we have on hand and what can we make with it?”Posted in CabbageCooking | No Comments »

Serves a generous four portions.



  • 6 ounces green beans, cut into 3/4 inch pieces
  • 12 medium asparagus spears, tough ends snapped off (just bend the asparagus, it will break where it needs to be broken), halved lengthwise and cut diagonally into 3/4 inch pieces
  • 1 medium zucchini, cut into 1/2 inch dice
    • 1 cup frozen peas, thawed
    • 6 tablespoons unsalted butter
    • 8 ounces white mushrooms, sliced thin
    • 4 large plum tomatoes (about 1 pound), peeled, cored and chopped medium
    • 1/4 teaspoon red pepper flakes (optional) (I did not add this)
    • 2 medium garlic cloves, minced
    • 1 pound dried egg fettucine (I used whole wheat linguini)
    • 1/2 cup heavy cream
    • 1/4 cup shredded basil leaves (whoops, I forgot this)
    • 1 1/2 tablespoons fresh lemon juice (I used a whole lemon and squeezed until the proper taste)
    • Grated parmesan cheese, for serving


    1.  Boil water for pasta in large pot.  In a second pot, bring water to boil for green vegetables; add 1 tablespoon salt.

    2.  Fill a large bowl with ice water, set aside.

    3.  Add green beans to boiling water in smaller pot, cook for 1 1/2 minutes.  Add asparagus, cook for 30 seconds.  Add zucchini, cook for 30 seconds.  Add peas, cook for 30 seconds.  Drain vegetables and dunk into ice water.  Let sit until chilled, about 3 minutes, and drain.  Set aside.

    4.  Heat 3 tablespoons butter over medium high heat until foamy in the same pot you used to boil the vegetables.  Add mushrooms, and saute until brown, about 8-10 minutes.  Addtomatoes and red pepper flakes, if using.  Reduce heat to medium and simmer until tomatoes begin to lose their shape, about 7 minutes. Add cream and stir until slightly thickened, about 4 minutes.  Cover to keep warm and set aside.

    5.  Add 1 tablespoon of salt to the pasta water and cook pasta until al dente.

    6.  While the pasta is cooking, heat the remaining 3 tablespoons of butter in a sauce pan or skillet.  Heat until foamy.  Add garlic and cook until fragrant and lightly colored, about 1 minute.  Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes.  Season with salt to taste, set aside.

    7.  Bring mushroom/tomato sauce back to medium heat.

    8.  Drain pasta and return to large pot.  (I didn’t do this, since I had cooked my pasta way in advance.  I actually put the pasta into the large skillet with my vegetables.  It worked, just a lot of stirring.)  Add mushroom/tomato sauce, and stir to combine over low heat.  Squeeze lemon juice over pasta, and season with salt to taste.

    Serve immediately with grated cheese on top.


Chipotle’s Chicken/STEAK Bowl


This works for steak too.l!

*If you’re lazy, throw all the ingredients into a crockpot (bones included), cook on low for 10-12 hours or high for 4-6. You will have meat that falls off the bone because it’s so tender and the consistency is similar to a stew! You can add 2 cups water or a low sodium stock to keep it from drying out.

1 (2 ounce) package dried ancho chiles  or dried ancho powder
1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)  or frozen leftover turkey

Soak dry chilies overnight in water, until soft. Remove seeds.

Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.

add all to crock pot.

Add can of diced tomatoes

1 liter for chicken broth

3 tablespoons of Nomu mexican seasoning

2 habenaro chilis whole

6 hours high

Chipotle’s Basmati Rice Recipe

Recipe #1 1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover


4:30  start browning roast and put in oven

5:00 start potatoes

5:45 mashed potatoes

6:00 prepare gravies

6:00 remove roast and let rest

6:00 prepare beets

6:15 prepare peas

6:15 prepare spinach salad dressing

6:35 prepare glazed carrots

6:30 start oven for buns cook 5 minutes

6:30 carve roast

6:30 carve turkey