Frittata

 Total Time: 20 min

Prep: 10 min

Cook: 10 min

Yield: 6 servings

Level: Easy

 Ingredients

• 6 eggs, beaten
• 1-ounce Parmesan, grated
• 1/2 teaspoon black pepper
• Pinch salt
• 1 teaspoon butter
• 1/2 cup chopped roasted onions
• 1/2 cup chopped country ham
• 1 tablespoon chopped parsley leaves

 Method

Preheat oven to broil setting.

• In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Butternut Squash & Ginger Soup

Total Time: 1 hr 0 min

Prep: 20 min

Cook: 40 min

Yield: 6 servings

Level: Intermediate

Ingredients

• 1 (2 to 3 pound) butternut squash, seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 tsp. crushed garlic
• 2tsp fresh ginger
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Method

• Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool
• In large pot melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.
• Add stock and bring to a simmer for about 15 to 20 minutes. With a blender blitz the stock, Stir and season with nutmeg, salt, and pepper. Serve.

Mac & Cheese

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded Cheddar cheese
• 8 ounces cubed processed cheese food

 Method

•  In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
• In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
• In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
• Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Pan Fried Salmon

Ingredients

• 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes.
• Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon. Transfer to a plate and serve as desired.

Coq Au Vin

 Total Time: 2 hr 5 min

Prep: 10 min

Inactive: 10 min

Cook: 1 hr 45 min

Yield: 4 servings

Level: Easy

 Ingredients 

• 1 large chicken, (about 3 to 4 pounds), cut 10 pieces
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 5 ounces bacon, sliced into 1/4-inch pieces
• 1 large onion, halved and sliced
• 1 large carrot, peeled and roughly chopped into bite size pieces
• 2 ribs celery, roughly chopped into bite size pieces
• 12 pearl onions
• 2 tablespoons brandy
• 4 tablespoons all-purpose flour
• 3 sprigs fresh thyme
• 12 small mushrooms, cleaned, large ones cut in 1/2
• 2 cups chicken stock
• 1 bottle red wine
• 3 bay leaves

 Method

Preheat the oven to 350 degrees F.

• Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
• Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
• Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
• Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
• Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.
• Serve straight from the pot with Parsnip and Turnip Mash, if desired.

(BONUS RECIPE! )Parsnip and turnip mash

 Ingredients 

• 3 large turnips
• 6 large parsnips
• 45g unsalted butter
• Salt and freshly ground black pepper

Method

• Peel and slice the turnips thinly. Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
• Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 mins until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.

Seared Scallops

Ingredients

• 3 avocados
• 3 teaspoons wasabi powder
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 12 slices pancetta
• 1 tablespoon butter
• 1 garlic clove, smashed
• 6 large sea scallops
• 1/2 red bell pepper, finely diced for garnish

Method

• Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi,lemon juice, salt and pepper, to taste. Process until it’s a smooth consistency. Cover and place in refrigerator until ready to serve.
• Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

Sauteed Brussels Sprouts and Red Cabbage

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons unsalted butter
• 1 small red cabbage or 1/2 large cabbage, finely sliced
• Coarse salt and freshly ground black pepper

 Method

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking andpreserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Potato Gratin Boome Style 

Ingredients

• 1 pound baby new potatoes
• 2 cups grated Gruyere cheese
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon freshly ground black pepper

Method