1 lb skinless chicken breasts, cut in 1" chunks 4 oz. baby onions, peeled 2 cups chicken stock 1 bay leaf 1 tsp dry thyme 7 oz. bacon, diced butter 1/2 lb small button mushrooms, whole 1/2 cup dry sherry 3/4 cup heavy cream 1 tsp dry tarragon 2 tbsp parsley, minced 1/2 lb puff pastry… Continue reading Chicken Pot Pie
Author: David
Sauteed Cod with Butternut Squash
4 cod steaks or fillets, skin on 1 butternut squash, peeled and diced 1 tsp thyme butter olive oil sea salt and ground pepper lemon Preheat the oven to 400 F. Boil the squash in salted water with the thyme for 15 to 20 minutes, until tender. Drain the squash and then puree in a… Continue reading Sauteed Cod with Butternut Squash
Beef Loin with Spinach Puree
4 beef loin steaks olive oil butter 1/2 lb cremini mushrooms 3 garlic cloves, minced 1 tbsp parsley, minced sea salt and cracked pepper 4 cups baby spinach leaves heavy cream Wilt the spinach with a little salt. Place the leaves in a food processor and blend until smooth. Pour in 1/2 cup of cream and… Continue reading Beef Loin with Spinach Puree
Molten Cabernet Cakes
4 oz. dark chocolate 1/2 cup butter 2 tbsp cabernet sauvignon 1 tsp vanilla 3/4 cup icing sugar 2 eggs 1 egg yolk 1/2 cup flour 1/4 tsp cinnamon 1/4 tsp ground ginger vanilla ice cream Grease 4 ramekins and place them on a cookie sheet. Preheat the oven to 425 F. Combine the dark chocolate… Continue reading Molten Cabernet Cakes
Mint Chocolate Chip Cake
2 1/4 cups flour sugar butter 1 cup milk 1 tsp dry mint 2 1/2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup chocolate chips Preheat the oven to 350 F. Grease a 9X9 inch baking pan. Combine 2 tbsp of butter, 1/4 cup flour, and 2 tbsp of sugar until crumbly. Stir… Continue reading Mint Chocolate Chip Cake
Smoked Salmon Endives
1 8-ounce package cream cheese, room temperature 1/2 cup minced fresh dill 2 scallions, finely chopped 1 teaspoon (packed) grated lemon peel 4 Belgian endives 8 ounces smoked salmon fillets, broken into 1-inch pieces Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring… Continue reading Smoked Salmon Endives
Vietnamese Noodle Bowl
2 chicken breasts, sliced olive oil 1 cup bean sprouts 1/2 a cucumber, julienned 1 cup snow peas peanuts, crushed salt and pepper rice noodles 1 clove garlic, sliced 3 tablespoons sugar 2/3 cup warm water 1 1/2 tablespoons fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots for garnish In a… Continue reading Vietnamese Noodle Bowl
Trinidadian Coconut Tarts
2 cups all-purpose flour 1/8 teaspoon baking powder 1/8 teaspoon salt 1/2 cup butter, chilled and cubed 1/2 cup vegetable shortening 2/3 cup cold water 2 1/4 cups grated fresh coconut (about 1 medium coconut) 3/4 cup sugar 1/2 teaspoon mixed essence orange flower water 1/4 tsp almond extract 1 egg yolk 2 teaspoons milk… Continue reading Trinidadian Coconut Tarts
Domestic Goddess Gingerbread with Lemon Icing
For the gingerbread: 1/2 cup plus 2 tablespoons unsalted butter 1/2 cup plus 2 tablespoons brown sugar 3/4 cup plus 1 tablespoon light corn syrup 3/4 cup plus 1 tablespoon molasses 2 teaspoons fresh ginger, finely grated 1 teaspoon ground cinnamon 1 cup plus 2 tablespoons milk 2 large eggs, beaten to mix 1 teaspoon… Continue reading Domestic Goddess Gingerbread with Lemon Icing
Guiness Glazed Sea Bass
1 12-ounce bottle Guinness stout 3 tbsp honey 2 tablespoons fresh lemon juice 1/2 teaspoon tabasco Four 6-ounce skinless sea bass fillets Extra-virgin olive oil, for brushing sea salt and cracked pepper pepper In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl… Continue reading Guiness Glazed Sea Bass