Vichyssoise

Ingredients:

4 tbsp butter
4 cups leek whites, diced
2 1/2 lb Yukon Gold potatoes, peeled and diced
4 cups chicken stock
1 cup heavy cream
2 tbsp chives
1 sprig fresh thyme
3-4 parsley stems
salt and pepper

Directions:

1. In a large pot, melt the better over medium high heat. When the butter stops foaming, add the leeks and sweat until very soft, but not brown.

2. Add the potatoes, stir and pour in all of the chicken stock.

3. Wrap all of the herbs in a cheesecloth and add to the pot. Season with salt and pepper.

4. Bring the soup to a boil, then reduce to a simmer until the potatoes are well cooked, about 30 minutes. Remove from the heat and remove the herbs.

5. Blend the soup using an immersion blender until it is creamy. Gently whisk in the heavy cream. Adjust the seasoning and garnish with the chives. Typically served cold.

Shrimp and Chicken Gumbo

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
1/2 lb boneless, skinless chicken thighs, cut into pieces
1 lb shrimp, peeled and deveined
2 tsp Creole seasoning
1 tsp gumbo file
salt and pepper to taste

Directions:

1. Heat the oil over medium high heat in a heavy bottomed pot. Add the flour. Cook the flour and oil, whisking constantly, until dark brown, about 15-20 minutes.

2. Lower the heat and add the onion, pepper and celery. Stir and cook until everything becomes tender, about 5 minutes. Then, add the garlic and cook another 2 minutes.

3. Add the stock to the pot 1 cup at a time, stirring well after each addition. Season with the Creole seasoning, file, salt and pepper.

4. Bring to a boil and then lower to a simmer. Add the chicken. When the chicken is nearly cooked, add the shrimp. Take the gumbo off the heat and adjust the seasoning if necessary. Serve alongside steamed rice.

Fennel and Corn Chowder

Ingredients:

6 slices bacon, diced
1 onion, chopped
1 fennel bulb, cored and diced
4 garlic cloves, minced
1/4 cup flour
4 cups chicken stock
4 large potatoes, peeled and diced
2 cups frozen corn, cooked
1 cup heavy cream
salt and pepper to taste
cayenne pepper
extra virgin olive oil

Directions:

1. In a large skillet, cook the corn over medium-high heat, about 5 minutes.

2. In a large soup pot, cook the bacon until it has become crisp. Add the onion and fennel and cook until tender, about 12-14 minutes.

3. Add the garlic and cook for another few minutes. Add the flour and stir constantly.

4. Slowly add the chicken stock, whisking to remove any lumps. At this point, add the potatoes to the soup and cook until tender.

5. Add the corn and the cream to the pot and bring to a boil.

6. Reduce the heat and season with salt, pepper and cayenne to taste.

Mexican Corn Dip

Ingredients:

3 1/2 cups frozen corn kernels
1 onion, chopped
1 red pepper, diced
1/4 cup green onions, chopped
1 cup spinach leaves
2 cloves garlic, minced
1/2 cup mayonnaise
3/4 cup Mexican cheese
chili powder
cumin
salt and pepper
tortilla chips, for dipping

Directions:

1. Preheat the oven to 350 degrees. Prepare a baking dish.

2. In a large pan, saute the onions until soft, about 10 minutes. Add the red pepper, spinach and green onions. Season with all of the spices to taste. Make sure all of the vegetables are fully cooked.

3. In a separate pan, cook the frozen corn until fully cooked and browning.

3. In a bowl, mix the cooked vegetables with the mayonnaise and about 75% of the cheese.

4. Put everything into the baking dish and top with the remaining cheese. Bake for about 15-18 minutes and serve alongside tortilla chips.

Sausage Strata

Ingredients:

4 tbsp unsalted butter
1 small onion, finely chopped
2 packages of breakfast sausage
half a loaf of French bread, cut into cubes
2 cups extra-sharp cheddar cheese, grated
2 tbsp parsley, finely chopped
2 tbsp sage, finely chopped
10 large eggs
2 1/2 cups light cream
1/2 tsp dry mustard
dash of Worcestershire sauce
salt and pepper

Directions:

1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

2. In a large skillet, heat the butter and saute the onions until soft and golden. Add the sausage and cook  until browned. Drain off the excess liquid in a strainer and transfer to a large bowl.

3. Add the bread cubes, cheese, parsley, and sage and transfer to the prepared pan, spreading the mixture easily.

4. In another bowl, beat the eggs and cream with the salt, pepper, dry mustard and Worcestershire sauce. Mix well. Pour the mixture over the bread and sausage mixture. Cover the casserole with foil.

5. Place the strata in a hot water bath with boiling water. Bake covered for 50 minutes, remove the foil, increase the heat to 400 degrees and bake an additional 15 minutes, until golden brown.

6. Remove from the hot water bath and let sit for 20 minutes before serving.

Cheese Souffle

Ingredients:

2 tbsp butter, softened
4 tbsp finely grated parmesan cheese
3 tbsp unsalted butter
3 tbsp flour
1 cup milk, scalded
3 egg yolks
1/2 cup Gruyere cheese, grated
4 egg whites
pinch of nutmeg
pinch of cayenne pepper
salt and ground white pepper

Directions:

1. Preheat the oven to 350 degrees. Butter a 4 cup souffle dish. Add the grated parmesan cheese to the dish and cover all of the butter.

2. To make the bechamel, heat milk in a saucepan. In another saucepan, make a roux by first melting the butter over medium high heat. Add the flour, mixing well with a whisk. Cook the roux for about 2 minutes while whisking.

3. Add the hot milk in two additions, whisking after each addition. White stirring, bring to a brief boil, then reduce to a simmer and cook until thickened. Turn off the heat and season with salt, white pepper, cayenne pepper and nutmeg.

4. To the bechamel, add the egg yolks, one at a time, and mix well after each addition. Stir in the grated Gruyere cheese.

5. Using a mixer, beat the egg whites until stiff and glossy. Stir in one quarter of the egg whites into the bechamel mixture with a wooden spoon. With a rubber spatula, fold in the remaining egg whites and gently spoon the souffle mixture into the souffle dish. Fill the dish but leave 1/2 inch at the top.

6. Bake on the bottom rack until a skewer comes out clean, about 30 minutes.

Apple Cider Chicken with Caramelized Shallots

Ingredients:

4 boneless skinless chicken breasts
5 shallots, peeled and diced
2 cups apple cider
2 tbsp apple cider vinegar
2 cups chicken stock
1/8 tsp fennel seed
1/8 tsp red pepper flakes
salt and pepper to taste
olive oil


Directions:

1. In a medium sized pot, saute the shallots with the olive oil until browned and caramelized, about 20 minutes. Season with salt and pepper. Add fennel seed and red pepper flakes.

2. Add the apple cider to the shallots and bring it to a boil. Allow the apple cider to reduce to half on medium heat, about 20-25 minutes. Stir every so often.

3. Add the stock and vinegar, bring to a boil, and then cook the sauce on medium heat for about 20 minutes.

4. Preheat the oven to 375 degrees. Season the chicken breast with salt and pepper. In a pan, sear the chicken breast until nicely browned on both sides, about 5 minutes per side.

5. Place the chicken breast on a baking dish in the oven for about 15 minutes to finish cooking.

6. Serve the chicken breast with the apple cider sauce on top. Enjoy!

Potato and Parsnip Puree

Ingredients:

4 parsnips, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
3 tbsp butter
1/2 cup cream
salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil. Add the parsnips and potatoes. Cook until soft, about 20 minutes.

2. Drain the potatoes and save about 1/2 cup of the cooking liquid.

3. Put the potatoes and liquid back into the pot. Add the cream and butter. Using an immersion blender, blend the potatoes until they are creamy.

4. Season with salt and pepper. Add more liquid if necessary. Enjoy!