Parmigiano Reggiano Potato Rosemary Gratin
12 idaho bake potatoes, peeled and diced small
½ cup rosemary chopped
½ cup chives chopped
½ cup truffle peeling chopped
2 quart heavy cream
2 cups whole milk
1# hand grated parmesan reggianno
12 ounce grated gruyere cheese
Salt and pepper
Taste before putting in dishes
Mix and season well, must be very moist.
Fill white round dishes and bake 12 minutes at 350 degrees
Top each with gruyere cheese and brown in oven. Extra Special to add diced fresh jalepenos.
Candied Pumpkin Seeds
1# pumpkin seeds
1 gallon boiling salted water
½# powder sugar
1 t cayenne
1 t nutmeg
fryer oil in thick sauce pot
Heat water to boil and blanch pumpkin seeds for two minutes. Drain over strainer, discarding the water. Place seeds in bowl and add powdered sugar, cayenne, curry and nutmeg, rest for three minutes. Heat oil in tall, thick pot to 350 degrees. Flash fry the seeds approximately one minute and remove with strainer. Allow to cool on sheet pan. Discard oil when cool.
Enjoy as a snack or addition to salad.
2 slices of applewood bacon diced and rendered
8 ounces shaved brussel sprouts
1 Tablespoon stone ground mustard
1 shallot, shaved thin
1 T apple cider vinegar
2 ounces heavy cream
1 granny smith apple, julienne
Add cut bacon to sauté pan and render until crispy. Add shallots and brussel sprouts, season with salt and pepper and sweat briefly until warmed though. Add remaining ingredients, stir until heated thoroughly and cream comes to boil, remove from heat and serve immediately.
Sweet Potato Flan
16 oz roasted sweet potato puree
1 qt. Heavy Cream
5 Egg yolks
1 Whole Eggs
2 oz maple syrup
pinch of nutmeg
zest of half an orange
Roasted sweet potatoes, cool and peel, blend smooth in food processor with 1 pint of the heavy cream.
Make a custard base with remaining 1 pint of cream and all the eggs.
Combine 3 oz. of sweet potato puree with 5 oz. of custard till smooth and then pour into a buttered mold or ramekin and set in a water bath and bake at 275 for about 20 minutes. Allow to cool to room temperature in water and remove. Place in cooler until service.
Curry chantilly with orange zest or grand marnier
Kabocha Pumpkin Veloute
1 medium kabocha pumpkin
2 yellow onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 gallon apple cider
1 bay leaf
1 allspice berry
1 tsp cinnamon
dash of maple syrup
salt and pepper
2 cups heavy cream
Split kabocha pumpkin in half, remove seeds and rub with oil, salt and pepper. Roast at 300 degrees in oven for one hour. Allow to cool at room temperature and remove skin from pumpkin.
While the pumpkin is cooking, gather your mise en plas. Prep the vegetables, season with salt and pepper and sauté on medium heat until tender and opaque, stirring frequently. Add apple cider and heat to just below a simmer. Add squash when ready and continue to heat until liquid is reduced by half. Adjust seasonings and place in blender and puree until smooth. Return pumpkin to pan and add heavy cream, heat to a boil, taste and adjust seasoning accordingly. Serve with spiced whipped cream for ganish.
Guinness and Herb Rub for Turkey
For one whole turkey:
1 bottle Guinness beer, reduce by half
1 oz fresh sage, chives, parsley
1 qt mayo
Salt and pepper
For Roasting Pan:
2 stalks celery, rough chopped
2 carrots, rough chopped
2 onions, rough chopped
Salt and pepper
Mix well and season with salt and pepper
Rub mixture generously over turkey . Cut mirepoix vegetables into 1” pieces and place in pan with turkey breast on top of mirepoix vegetables. Roast at 275 degrees until an internal temperature of 160 has been reached.