David and Nicole's Recipes

• 2 halibut fillets
• 1/4 cup cucumber, shredded
• 5 tbsp creme fraiche
• 1 scallion, minced
• 2 tsp lemon juice
• salt
• cayenne
• 1/4 cup butter, melted
• paprika

1. Combine the cucumber, creme fraiche, scallion, lemon juice, 1/4 tsp salt, and 1/4 tsp cayenne. Chill.
2. Season the halibut lightly with salt and cayenne.
3. Grill the halibut, basting with butter.
4. Sprinkle the halibut with paprika.
5. Serve the halibut with the cucumber sauce.

• 1 tbsp olive oil
• 1 lb russet potatoes, peeled, sliced thin
• 1/4 cup parmesan
• 2 scallions, minced
• salt and pepper
• 1/2 cup boiling water
• 1 chicken oxo cube

1. Combine the water and the oxo cube and set aside.
2. Preheat the oven to 475 F.
3. Pour the oil into a casserole dish.  Cover with a layer of potatoes, then cheese, then the scallions.
4. Season with salt and pepper.
5. Pour in the water mixed with the oxo.
6. Bake for 25 minutes.  Test to see if a fork goes through the potatoes easily, if not put back in the oven and cook longer.
7. Serve.

• 1 lb green beans, trimmed, cut into 1 " lengths
• 3 tbsp butter
• 2 scallions, minced
• 6 mushrooms, coarsely chopped
• 1/4 cup water
• 1 tsp salt
• 1/2 tsp cayenne
• 1/4 cup light cream
• 3 tbsp parsley, minced

1. Melt the butter in a skillet, add the beans, the scallions, mushrooms, water, salt and cayenne.
2. Cover and cook on low for 15 minutes, until the beans are tender but firm.
3. Add the cream and the parsley, heat until the cream bubbles, and serve.

• 2 lbs potatoes, peeled and sliced
• 2 scallions, minced
• butter
• salt and pepper
• 1 tbsp flour
• 2 cups milk
• paprika

1. Preheat the oven to 375 F.  Butter a large casserole dish that has a lid.
2. Place a layer of potatoes in the bottom of the casserole dish.  Sprinkle it with salt, pepper, 1/2 tbsp flour, 1 scallion, and 4 dots of butter.
3. Add another layer, using the rest of the ingredients.
4. Pour in the milk.  Sprinkle with paprika.
5. Bake covered for 1 hour and 15 minutes.  Test to see if the dish is done: a fork should easily go through the potatoes.
6. Serve.

• 4 medium baking potatoes, scrubbed and dried
• 1 tbsp butter
•  1 scallion, minced
• 1 tsp salt
• 1/2 tsp pepper
• 4 tbsp milk
• 4 eggs, beaten

1. Preheat the oven to 375 F.
2. Prick the potatoes on all sides with a fork.  Wrap in aluminum foil and bake them for 1 1/2 hours.
3. Remove the potatoes from the oven and cut in half, lengthwise.
4. Using a spoon, scoop out the potato flesh, taking care not to break the skin.
5. Combine the flesh with the remaining ingredients.
6. Stuff equal amounts into each shell.
7. Increase the oven temperature to 400 F.
8. Place the potatoes in a baking dish and bake for 10 to 15 minutes, allowing the tops to become golden, but not dry.
9. Serve.

• 3/4 lb asparagus, trimmed
• 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp curry powder
• 1 tsp lemon juice
• 1/4 cup butter, softened
• 1 scallion, minced
• 1/2 tsp salt
• 1/2 tsp cracked pepper

1. Combine all the ingredients except for the asparagus, form into a ball and wrap in waxed paper.
2. Chill for 30 minutes.
3. Steam the asparagus for 3 to 4 minutes
4. Serve the asparagus with slices of the chilled butter. 

• flour
• salt, cayenne
• 1 egg, beaten
• olive oil
• butter
• 2 cups potatoes, coarsely shredded
• 1 scallion, minced
• 5 tbsp sunflower seeds, shelled
• butter
• panko
• 1/2 cup milk
• 1/2 cup cheddar cheese, shredded

1. Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds.  Shape into 4 patties and dredge with panko.
2. In a small saucepan melt 1 tbsp of butter.  Stir in 1 tbsp of flour and cook for 2 minutes.  Add the milk and cook until slightly thickened.  Stir in the cheese until it has melted.  Season with salt and cayenne to taste.
3. Heat some olive oil in a skillet and panfry the cakes on both sides.
4. Serve the cakes with the sauce and the remaining 2 tbsp of seeds sprinkled on top. 

• 1 lb small whole mushrooms
• 1 cup of chicken stock
• 1 cup dry white wine
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 2 scallions, minced
• 2 cloves garlic, crushed
• 1/4 tsp dry rosemary
• 1/4 tsp dry marjoram
• 1/4 tsp dry thyme
• 1/4 tsp dry oregano
• 1 bay leaf
• 4 peppercorns
• 1 tsp salt

Combine all the ingredients, except the mushrooms, in a large saucepan.  Simmer for 30 minutes.  Add the mushrooms and simmer for 5 minutes.  Cool at room temperature for 1 hour.  Chill overnight.  Serve.

• 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.

• 10 mushrooms
• juice of half a lemon
• butter
• 1 garlic clove, crushed
• 1 tbsp parmesan, grated
• 4 tbsp bread crumbs
• 1 tbsp parsley, minced
• 1 scallion, green part only, minced
• salt and pepper
• 1/4 cup dry sherry

1.  Remove the stems from the mushrooms and mince the stems. Sprinkle the mushroom caps with the lemon juice.
2. Pre-heat the oven to 350 F.
3. Melt 2 tbsp of butter in a non-stick skillet. Saute the stems with the garlic for 2 minutes. Sprinkle in the parmesan and crumbs. Add the parsley and the scallion.
4. Season to taste with salt and pepper. Stuff the caps with the mixture.
5. Arrange the caps on a greased oven dish. Sprinkle with the sherry and dot each cap with a small amount of butter.
6. Bake for 15 minutes. Serve.