1 head of garlic, top third cut off extra-virgin olive oil 3 pounds baking potatoes, peeled and cut into 2-inch chunks Water Salt 1 1/2 cups heavy cream, heated 1/4 pound young Manchego cheese, cut into 1/4-inch dice Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and… Continue reading Manchego Mashed Potatoes
Author: David
Roasted Turnips
butter 1 1/2 pounds medium turnips, peeled and cut into 6 wedges each Salt and freshly ground pepper 2 tablespoons sugar 2 tbsp balsamic vinegar 1 cup chicken stock 1 tsp dry thyme Preheat the oven to 400°. In a large skillet, melt 1 tablespoon of the butter. Add the turnips to the skillets, flat side down, and season with salt… Continue reading Roasted Turnips
Bacon Macaroni and Cheese
5 slices of bacon, diced 3 scallions, minced 1 bay leaf 2 tsp paprika 1/2 teaspoon cayenne pepper 3 tbsp flour 3 cups whole milk 1/2 pound elbow macaroni 2 cups extra-sharp cheddar cheese, shredded Sea Salt and cracked pepper Preheat the oven to 350°. In a dutch oven, fry the bacon and cook over moderate heat until crisp, about 7 minutes.… Continue reading Bacon Macaroni and Cheese
Deep Chocolate Pudding
5 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 2/3 cups whole milk 1/2 cup sugar Pinch of salt 3 tablespoons Dutch-process cocoa powder 1 tablespoon cornstarch 2 large egg yolks, plus 1 large egg 2 teaspoons pure vanilla extract 1 1/2 teaspoons instant coffee heavy cream, whipped Microwave the chocolate and butter until melted. Let… Continue reading Deep Chocolate Pudding
Dark Chocolate Cupcakes
4 ounces unsweetened chocolate, finely chopped 1/4 cup Dutch-process cocoa powder, plus more for sprinkling 1 1/4 cups boiling water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter 1 1/2 cups packed dark brown sugar 3 large eggs 1/2 cup buttermilk 2 teaspoon pure vanilla extract 2 tbsp milk… Continue reading Dark Chocolate Cupcakes
Chocolate Fudge Pudding
butter sugar 1/2 cup milk 1 cup flour 1/4 tsp salt 1 tsp baking powder cocoa 1/2 cup walnuts 1/2 cup brown sugar 1 cup boiling water vanilla ice cream Preheat the oven to 350 F. Cream 1 tbsp of butter with 1/2 cup of sugar. Stir in the milk, flour, salt, and baking powder.… Continue reading Chocolate Fudge Pudding
Pesto Eggs
4 eggs, hardboiled, halved lengthwise 1/4 cup basil, minced 1/2 cup parmesan, grated 3 garlic cloves, minced salt and pepper 1/3 cup olive oil Arrange the eggs on a platter. Combine the remaining ingredients in a food proccessor. Puree until smooth. Spread the sauce over the eggs and let sit for 30 minutes. Serve.
Mexican Brownies A la Mode
7 oz. dark chocolate, preferably Mexican 1/2 cup butter, cut into pieces 1/2 tsp cinnamon 2/3 cup sugar 1 cup flour 2 eggs 1 tsp vanilla a pinch of salt 1/2 cup blanched, sliced almonds vanilla ice cream Preheat the oven to 350 F. Melt the chocolate with the butter in the microwave. Combine the remaining… Continue reading Mexican Brownies A la Mode
Fresh Pea Soup
1/4 lb bacon, diced 2 shallots, minced 1 lb peas in pods, shelled 3 tbsp dry white wine 5 cups chicken stock 1/2 cup heavy cream sea salt and cracked pepper Fry half the bacon with the shallots until just crispy. Add the peas and cook for 3 minutes. Add the wine and reduce. Stir in the stock… Continue reading Fresh Pea Soup
Grilled Snapper with Shallot Butter
2 red snapper fillets, skin on olive oil sea salt 1/2 tsp lemon zest juice of 1/2 a lemon 2 tbsp butter 1 tsp dry tarrgon 1 tbsp balsamic vinegar 1 shallot, minced cracked pepper 1 clove garlic, crushed Heat 1 tsp of olive oil in a non-stick skillet. Add the shallot and saute for… Continue reading Grilled Snapper with Shallot Butter