Saturday, November 18, 2017

Cranberry and Baked Brie Tartlets

These tartlets are the round ones with the red in the center. I made my own signature puff pastry dough, cut out small circles from the dough, and baked them. I also made my own simple cranberry chutney for the filling. Then I cut the pastries in half horizontally, filled them with some cranberry chutney, topped with brie cheese and baked them again until the cheese melted and the tarts were warm.

  • Puff pastry circles
  • cranberry orange chutney
  • sliced of double cream brie cheese

Friday, November 17, 2017

Fall Dinner Party

I recently catered a six course dinner party; for which I devised the menu, composed the dishes, and did all of the cooking and plating myself. In the following days I will share the dishes and recipes. The menu, featuring a fall theme, is as follows:


MENU
Cranberry & Baked Brie Tartlets
Roasted Baby Potatoes with Mustard Aioli & Onion Jam
~
Crescent Biscuits, Maitre d’Hôtel Butter
Irish Soda Bread, Ginger Butter
~
Butternut Squash Ravioli, Spiced Roasted Chickpeas, Sage Brown Butter Sauce, Herb Foam
~
Seared Fillet of Beef cooked to your preference, Pommes Duchesse, Carrot Puree, Brussels Sprouts, Roasted Cherry Tomatoes, Beurre Rouge, Balsamic Pearls
~
Dark Chocolate ‘Fondue’, Caramel, Spiced Poached Pear, Citrus Cake, Salted Almond Crumb, Vanilla Cream
~
White Chocolate Pistachio Ganache, Blueberry Madeleine Cakes, Chocolate Espresso Brownie

Thursday, November 16, 2017

Dijon Beef Jus

Dijon Beef Jus
roast drippings
red wine
stock
cornstarch 
water
salt
pepper
dijon mustard

Strain the roast drippings into a saucepan and add the wine and stock. Bring to a boil. Make a cornstarch slurry with the cornstarch and water and whisk in. Boil until thickened. Season to taste with salt and pepper, then add the dijon. Do not boil after adding the dijon.

Wednesday, November 15, 2017

Roasted Spaghetti Squash

Roasted Spaghetti Squash
spaghetti squash
butter
salt
pepper
nutmeg
minced garlic
chopped parsley

Cut spaghetti squash in half and wrap in foil. Place cut side down on a baking sheet and roast at 425F until just tender. Use a spoon to scoop out the seeds and discard, then use a form to pull the flesh into strands. Toss the strands with the remaining ingredients. 

Tuesday, November 14, 2017

Caramelized Onion and Old Cheddar Mashed Potatoes

Caramelized Onion and Old Cheddar Mashed Potatoes
large white onions, thinly sliced
oil
salt
cracked black pepper
potatoes
butter, melted
cream
grated old cheddar cheese

Heat a little oil in a large, wide pan over medium-high heat. Add the onions and cook, stirring often, until onions are caramelized. Season with salt and pepper.
Meanwhile, boil the potatoes until tender, drain, and mash. Stir in the onions along with some melted butter and cream. Stir in the cheese, then additional salt and pepper to taste.

Monday, November 13, 2017

Roast Beef


  • Roasted hip of beef
  • Caramelized onion and old cheddar mashed potatoes
  • Wilted spinach
  • Roasted cherry tomatoes
  • Spaghetti squash
  • Dijon sauce
  • Watermelon radish

Sunday, November 12, 2017

Lemon Herb Aioli

Lemon Herb Slaw

1 cup mayonnaise
zest of two lemons
juice of three lemons
2 Tablespoons grainy mustard
1 teaspoon smoked paprika
1/4 cup chopped dill
1/4 cup chopped cilantro

Whisk together.