David and Nicole's Recipes

• 6 slices bacon, diced
• 1 small onion, minced
• 1 stalk celery, minced
• 1/4 cup parsley, minced
• 1/2 cup rolled oats
• salt and pepper
• 5 cups chicken stock
• 1 cup cheddar cheese, grated
• 1/4 cup milk
• cayenne

1. Heat a dutch oven and add the bacon.  Fry until beginning to crisp.  Add the onion and saute until tender.
2. Stir in the celery and saute 5 minutes.
3. Add the parsley and the oats.
4. Sprinkle with 1/2 tsp pepper.
5. Pour in the stock and simmer for 40 minutes.
6. Pour into a blender and puree until smooth.
7. Return to the pot and stir in the cheese until melted.
8. Stir in the milk and heat through but do not boil.
9. Season with salt and cayenne to taste.
10. Serve.

• 5 carrots, peeled and julienned
• 1 1/2 tbsp butter
• 1/2 tsp salt
• 2 tbsp parsley, minced
• 1/4 tsp white sugar
• 1 tsp lemon juice
• 1/4 tsp dry thyme
• 2 tbsp light cream

1. Melt the butter in a medium saucepan.  Add the parsley, sugar, salt, and thyme. 
2. Stir in the carrots.  Sprinkle with lemon juice.
3. Cover and cook on low for about 20 minutes until tender. 
4. Add the cream and simmer uncovered for 3 to four minutes to glaze.
5. Serve.

• 2 scallions, minced
• 3 tbsp carrot, grated
• 1 tbsp butter
• 4 cups chicken stock
• 1/2 tsp dry mustard
• 1 tsp paprika
• 1/4 cup milk
• 2 tbsp cornstarch
• 1/4 lb sharp cheddar cheese, grated
• salt and cracked pepper
• 3 tbsp parsley, minced

1. Melt the butter in a dutch oven.  Saute the scallions and the carrot on low for about 10 minutes.
2. Pour in the stock.  Stir in the mustard and the paprika.  Simmer for 15 minutes.
3. Combine the milk with the cornstarch and stir into the stock.  Cook for 5 minutes.
4. Add the cheese and stir until it has melted.
5. Season to taste. Sprinkle in the parsley.
6. Serve.

• 2 1/2 lb beef shoulder or shank stew meat, cut in 2" cubes
• olive oil
• 1 cup chicken stock
• 1 1/2 cups dry red wine
• 1/2 onion, minced
• 5 garlic cloves, crushed
• salt and cracked pepper
• 1/4 cup parsley, minced
• 1 bay leaf
• 1 tsp oregano
• 12 button mushrooms
• 3 carrots, cut in 1" chunks
• 6 pearl onions, peeled and left whole
• 1 tbsp cornstarch
• 2 tbsp tamari
• 2 tbsp water
• crusty bread

1. Heat 1 tbsp olive oil in a dutch oven.  Add half the meat and brown on all sides for 5 minutes.  Remove from the pot.  Add 1/2 cup chicken stock to the pot, swirl the liquid around, and pour into a bowl.
2. Heat a second tbsp of olive oil and repeat with the second half of the meat and 1/2 cup of the stock, pouring it in the same bowl.  Set the liquid aside and return all the meat to the pot.
3. Pour in the wine.  Add the onion, garlic, parsley, bay leaf, oregano, and the reserved liquid.  Season with salt and pepper to taste.
4. Bring to a boil, reduce heat, cover and simmer 1 1/4 hours.
5. Add the mushrooms, carrots, pearl onions, and bring back to a boil, cover and simmer half an hour.
6. Remove the bay leaf.  Mix the cornstarch with the tamari and the water and then stir into the stew.  Bring back to a boil.  Check the seasoning.
7. Serve with the crusty bread.

• 1 head of cauliflower, cut into florets
• salt and pepper
• 2 tbsp butter
• 2 tbsp flour
• 1/4 tsp mustard seeds
• 1 tsp worcestershire sauce
• 1 cup milk
• 3/4 cup gruyere, grated
• 3/4 cup old cheddar, grated
• 1 chili pepper, minced
• 2 tbsp parsley, minced
• 1 scallion, minced

1. Melt butter in a medium saucepan.  Add the scallion and saute 1 minute. Whisk in the flour and the mustard seeds.
2. Cook 1 minute.
3. Whisk in the milk gradually.  Add the worcestershire sauce.  Stir in cheese until it is melted.
4. Steam the cauliflower until done.
5. Add the chili and stir until slightly thick.stir in the parsley.  Season to taste.
6. Serve the sauce over the cauliflower.

• 1 head of lettuce washed and torn
• 1/2 lb cooked chicken (use leftover from making stock) shredded
• 1/2 cup diced baked ham
• 1 cucumber, sliced
• 1 hard boiled egg, quartered
• 1/3 cup white wine vinegar
• 1 tsp salt
• 1 scallion, minced
• 2 tbsp parsley, minced
• 1/4 tsp dry tarragon
• 1/2 tsp dijon
• 1 cup olive oil

1. Combine vingegar, salt, scallion, parsley, tarragon and mustard in a blender.  Add 1/4 cup of oil and blend.  Repeat until all the oil is used.
2. Place the lettuce in a large bowl and add the chicken, cucumber, ham.
3. Add dressing to taste.
4. Top with egg and serve.

• 3 garlic cloves, peeled
• 1/2 of an avocado, peeled, pitted
• 1/3 cup parsley
• 1/4 cup cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup olive oil

Combine all in a blender.  Process until smooth. Serve on romaine lettuce with cucumber and radishes. 

• 2 tbsp butter
• 1/2 onion minced
• 1 1b canned roma tomatoes, drained, chopped
• 1 tsp dry basil
• 1/s tsp dry thyme
• 1 tsp salt
• 1/s tsp cracked black pepper
• 1/2 cup dry white wine
• 1 1/4 cup water mixed with one chicken oxo cube
• 1 lb cooked rice
• 1 egg, lightly beaten
• 1 tbsp flour
• 4 oz. emmenthal cheese, cubed
• 1 tbsp minced parsley

1. Melt the butter in a dutch oven. Fry the onion in butter for 7 minutes.  Add the tomatoes, basil, thyme, and salt and pepper.  Cook 5 minutes.  Stir in wine and water with oxo cubes.  Bring to a boil.  Simmer,uncovered, 15 minutes.
2. Combine the rice with the egg and flour until well blended.
3. Form rice into balls around the cubes of cheese.  Put the balls in the sauce and simmer, covered for 10 minutes.
4. Sprinkle with parsley.  Serve.

• 1/4 cup white wine vinegar
• 1 tsp salt
• 1 green onion, minced
• 2 tbsp parsley, minced
• 1/2 tsp dijon
• 3/4 cup olive oil
• 3 tbsp light cream

1. Combine the vinegar, salt, onion, parsley and mustard in a blender.
2. Add 1/4 cup of oil and blend.
3. Stop and add another 1/4 cup of oil.  Blend.
4. Add final 1/4 cup of oil and the cream.  Blend.  Chill.
5. Serve on romaine lettuce with cucumber and radishes.