Roasted Garlic and Rosemary Mashed Potatoes

Ingredients:

4 lbs. Potatoes, peeled and cut into 1″ cubes

1 cup Heavy Cream

2 Tbsp Rosemary

1/2 cup Butter

1 Tbsp Salt

1/2 tsp of White Pepper

2 Bulbs Garlic

Directions:

Roast garlic – suggestion use Electric Garlic Roaster.

Pour heavy cream into sauce pot with rosemary.  Bring to boil, take off heat and let steep for 30 minutes.

Boil potatoes until tender, strain and return to pot.

Take heavy cream and pour through strainer and return to sauce pot. Add butter and melt into cream.

Put potatoes through Potatoe Ricer or place potatoes in bowl and mash thoroughly.

Pour in heavy cream mixture to potatoes.  Add salt and pepper and mix thouroughly.

Serves 8-10. Enjoy!

How to Break Down a Chicken

Watch this video to see how to break down a whole chicken into a beautiful boneless breast. Stephen Cicatelli the owner and head chef of Simplicity Bistro in downtown Grass Valley demonstrates his technique, watch, learn and enjoy!

Breaking down a chicken

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Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

1 Onion, coarsely chopped

1 TB Butter

1TB Chopped Fresh Sage

12 3/4 pound Butternut Squash, havled, peeled, seeded, chopped (about 5 cups)

5 cups canned low-salt chicken broth

1/3 cup freshly grated Parmesan Cheese

24 Sage leaves

For roasting squash:

1 TB Chopped Sage

2 TB Balsamic Vinegar

1/4 cup Brown Sugar

DIRECTIONS:

Roasting Squash instructions:

1.  Cut Squash into 1″ cubes

2.  Roughly chop Onion

3.  Toss Onion and Squash in large bowl with salt and pepper

4,  In saucepan, brown 1/2 cup butter

5.  Add chopped sage, balsamic vinegar, and sugar

6.  Toss and spread out evenly on a cooking sheet

7.  Roast squash and onion at 400 degrees for 45-60 minutes, mixing half way through

1.   Add roasted squash, onion and broth into a large soup pot.  Heat on high and bring to boil.  Reduce heat and simmer for about 5 minutes to combine flavor.  Cool slightly.

2.  Puree soup in batches in blender until smooth (or use immersion blender.)  Return soup to pot.  Mix in cheese.  Season to taste with salt and pepper.  (Can be made 1 day ahead.)  Cool slightly, then cover and refrigerate.

3.  Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.  Add sage leaves, saute until brown and toasted, about 2 minutes.

4.  Bring soup to simmer.  Laddle into bowls.  Garnish with fried sage leaves.

 
1.   Add roasted squash, onion  and broth into large soup pot.  Heat on high and bring to boil. Reduce heat and simmer  about 5 minutes to combine flavors. Cool slightly.

2..    Puree soup in batches in blender until smooth (or use immersion blender). Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

3.    Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.
4.    Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

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How to Make a Simple but Delicious Hollandaise Sauce

Watch this video to see how to make a very simple but delicious Hollandaise Sauce. You make it in the blender and it only takes a few minutes. Watch and try it yourself, the recipe is below.

Blender Hollandaise Sauce

Ingredients:

3 Egg yolks
¼ tsp Dijon mustard
1 Tbsp Lemon juice
Dash Tabassco
½ cup Butter (1 stick)

Preparation:

1. Put first four ingredients in blender and combine, blending for 5 seconds.
2. Melt butter in microwave, about 1 minute.
3. With blender on high speed slowly stream (pour) the butter into the egg yolk mixture. The sauce should become thick almost immediately. Try to not pour in the last bit of the butter with the solids.

Note: Makes enough for about 6 eggs total (3 people)

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Smoked Salmon Frittata Recipe

(Steve’s Recipe)

Ingredients:
3-4 tablespoons olive oil
1 small onion, chopped
Salt and pepper to taste
8 ounces smoked salmon (lox)
12 eggs
4 tablespoons milk
4 tablespoons heavy cream or half and half
1 (8 ounce) package cream cheese, cubed

Directions:
1. Preheat Oven to 375
2. Heat olive oil in large skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent.
3. In a medium bowl, whisk together the eggs, milk and cream.
4. Add salmon to the mixture
5. Pour over the onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges slightly firm.
6. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve
Serves 8-12

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