Monthly Archives: February 2018

Veal meatballs in creamy dill sauce

Serves 4

  1. 2 onions
  2. 2tb bread crumbs
  3. 1-1/2tb beef stock
  4. 1 cup + 3tb cream
  5. 18oz ground veal
  6. 3-1/2tb cider vinegar
  7. 2-1/2tsp sugar
  8. 3 carrots, about 100g each, sliced
  9. 2tb dill
  10. 2tb cornstarch
  • Cook half of one onion for 5 minutes. Mix with 2-3 and 3tb cream. Mix with veal, 1tb cider vinegar and 1tsp sugar. Mix into small balls and boil for 4-5 minutes. Set aside, reserving 1-1/4 cups cooking water.
  • Cook remaining onions for 10 minutes. Add cooking water, remaining cream, vinegar and sugar and 8-9 and simmer for 5-10 minutes. Whisk in cornstarch and add meatballs for 2-3 minutes. Serve.

One-pot creamy lobster fettuccine with herbs and fennel

Lobster, fennel and herbs can be substituted with other meats, veggies for seasonings

Serves 4

  1. Half an onion
  2. Half a fennel bulb
  3. 1/2tb thyme
  4. 2 garlic cloves
  5. 1/8tsp cayenne
  6. 6tb sherry
  7. 2 cups broth
  8. 2 cups water
  9. 1 cup cream
  10. 1lb dry fettuccine
  11. 1lb cooked lobster meat, cut into 1/3in pieces
  12. 1-1/2tb tarragon
  13. 1/2tb lemon juice
  14. 4tb parmesan
  • Cook 1-2 for 5 minutes. Cook 3-5 for 1 minute. Deglaze with sherry and cook until almost evaporated.
  • Add 7-10 and vigorously simmer for 12-15 minutes. Reduce heat to low and toss in 11-12 for 3 minutes. Take off-heat, toss in 13-14 and serve.


Boneless rib roast au jus and yorkshire pudding with horseradish sauce

Serves 8-10

  1. 5-5.5lb first cut boneless rib roast, fatcap 1/2in thick
  2. 12-1/2oz flour
  3. 1tb salt
  4. 1 quart milk
  5. 4 eggs
  6. 1/2 cup sour cream
  7. 1/2 cup refrigerated horseradish
  8. 1 onion
  9. 1tsp cornstarch
  10. 2-1/2 cups beef broth
  11. 1 sprig thyme
  • Trim back fatcap to 1/4in, reserving fat and cutting into 1/2in pieces. Crosshatch roast, season and chill uncovered for 1 full day.
  • Set roast in a rack in a roasting pan and place 3oz reserved fat in pan. Roast in the lower-middle of a 250 degree oven for 2.5-3 hours or until internal temperature reaches 120 degrees.
  • Meanwhile, separately whisk 2-3 and 4-5. Slowly whisk wet ingredients into dry, cover with plastic and rest at room temperature for 1 hour.
  • Remove rack from pan, tent with foil and rest for 1 hour. remove solids from pan, leaving behind about 6tb fat. Roast at 425 degrees for 3-5 minutes or until smoking. re-whisk batter and bake in pan for 40-45 minutes.
  • Meanwhile, combine 6-7 and chill for at least 30 minutes.
  • Meanwhile, sear roast in a skillet on med-high heat for about 5-7 minutes. Set aside. Cook onion for 5 minutes. Add 7-9, reduce until halved, strain. Slice roast, cut pudding into squares and serve with jus and horseradish sauce.

Fresh ham roast

Serves 12-15

  1. 8-10lb bone-in fresh shank
  2. 1/3 cup brown sugar
  3. 3tb salt
  4. 3tb rosemary
  5. 1tb thyme
  6. 2tb maple syrup
  7. 2tb molasses
  8. 1tb soy sauce
  9. 1tb dijon mustard
  10. 1tsp pepper
  • Remove skin and all but 1/2in to 1/4in fat, crosshatch at 1in intervals and cut a 4in x 2in pocket in flat end of ham. Combine 2-5, spread half on inside and half on outside of ham. Tie once around base, wrap in plastic and chill overnight.
  • Place ham in a plastic oven bag flat-side down, tie closed and transfer flat-side down to a rack set in a roasting pan. Cut a 1/2in slit in bag and place in a 325 degree oven for 3.5-5 hours or until internal temperature reaches 160 degrees. Rest for 1 hour.
  • Remove oven bag, keeping juices in pan and ham flat-side down. Brush with half of 6-10 and roast at 450 degrees for 10 minutes. Repeat. Rest for 20 minutes, defat pan juices and carve ham into 1/4in slices. Serve.

Brie en croute

Serves 8

  1. 9in x 9.5in puff pastry
  2. 1 egg
  3. 8oz brie
  4. 4tb jam
  • Roll puff pastry to a 12in square, cut out a 9in circle and brush edges with egg. Top with brie and fold pastry over it, pleating the top edges and pushing them upwards. Freeze for 20 minutes.
  • Bake brie at 425 degrees for 20-25 minutes, top with jam, cool for 30 minutes and serve.

Strawberry rice krispie treats

Makes 12

  1. 680g strawberries, very thinly sliced
  2. 2tb lemon juice
  3. 2/3 cup or 160g water
  4. 14g gelatin
  5. 250g sugar
  6. 226g corn syrup
  7. 24g freeze-dried strawberries, grounded
  8. 3tb butter, cubed and softened
  9. 270g rice cereal
  • Toss 1-2 and roast in 2 baking pans at 200 degrees for 3-3.5 hours. Let cool. Can be stored for 1 week.
  • Whisk half of water with gelatin and rest for 10 minutes. Meanwhile, cook remaining water with 5-6 until mixture reaches 240 degrees.
  • Slowly beat sugar mixture into gelatin mixture, increase speed to medium for 1 minute and beat on high speed until thickened and fluffy, about 10 minutes. Beat in freeze-dried strawberries.
  • Stir butter into warm marshmallow mixture and combine with roasted strawberries and rice cereal. Cool in a 13in x 9in pan. Keeps up to 4 days.

Brown sugar caramel swiss buttercream

Makes 3-1/2 cups

  1. 90g or about 3 large egg whites
  2. 100g sugar
  3. 110g brown sugar
  4. 24tb butter, cut into 1tb pieces and softened
  5. 1/2 cup caramel sauce
  • Cook 1-3 in a double boiler mixing constantly until temperature reaches 160 degrees. Remove from heat and beat until mixture cools and reaches med-stiff peaks.
  • Beat in butter 1 or 2 pieces at a time. Beat in caramel sauce.