carrot and potato mash

• 4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
• 3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
• 2 garlic cloves
• Coarse salt and freshly ground black pepper
• 3 tablespoons unsalted butter

• 1. Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.

• 2. Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.

Potato-and-Carrot Mash

for 6 people

• 4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
• 3 carrots, peeled and cut into 1/2-inch pieces (2 cups)2 garlic cloves
• Coarse salt and freshly ground black pepper
• 1/2 cup whole milk
• 3 tablespoons unsalted butter

Directions

1. 1. Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.

2. 2. Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.

Blistered fresh garden Cherry Tomatoes

• as many  cherry tomatoes that you can get in your garden..
• A few sprigs thyme or rosemary (I used both)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

  Preheat oven to 450°. Toss cherry tomatoes with thyme or rosemary and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.

  Very very fresh tasting

veal loin (less than 1 inch)

Season the chops liberally with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until smoking. Lay the chops in the pan and cook without moving until well browned, 4 to 5 minutes. Using tongs, flip the chops. Reduce the heat to medium, and continue to cook until the chops reach an internal temperature of 130 degrees on an instant-read thermometer (the center of the chop should still have a very thin strip of pink, translucent meat), 8 to 12 minutes. Transfer the chops to a large plate, tent with foil, and let rest for 5 minutes.

roasted cauliflower steaks

• 1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 pinch red pepper flakes, or to taste
• Salt and ground black pepper to taste

Cooking Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

chicken leek stew with curry

8 chicken thighs, bone in and skin on

salt and pepper

1 tablespoon olive oil

 5 cloves garlic, peeled

3 medium sized leeks, thoroughly washed and chopped into rounds

250g button mushrooms, diced

1 celery rib, minced

1 1/2 cups baby carrots,

1 tbsp very hot curry powder

4 sprigs fresh thyme,

2 fresh bay leaves,

2 tbs unsalted butter,

4 cups chicken broth

1 cup dry white wine, plus extra for seasoning

salt and freshly ground black pepper

flat leaf parsley

Directions

1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on

both sides and pat dry. In a large, heavy, oven-proof skillet with a

cover, heatthe oil over high heat. When itis shimmering hot, add the

chicken pieces skin-side down and cook undisturbed untilthe skin is

crisp and golden, atleast 3 minutes. Turn over and brown the other

side well, anotherfew minutes. Remove the chicken pieces to a plate.

2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat

until starting to soften,then add the and thyme Stir in the curry powder

Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.

Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.

3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste  and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot

Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.