The Latest
-
Connecticut Maple Creme Caramel
1/2 cup of pure maple syrup 1 Tbsp. of light corn syrup 2 eggs 1/4 cup of sugar 1 cup of milk 1 tsp. of pure vanilla extract Pinch of salt Place 4 oven-proof (4 ounce) ramekins on a baking sheet and spray each with vegetable spray. Prepare the caramel to line bottom of custard cups. Boil the maple syrup…
-
Parsnip and Apple Soup
2 Tbsp. of butter 1 cup of onions – diced 1/2 cup of celery – diced 1 1/2 cup of parsnips – peeled and diced to 1/2 inch 1/2 cup of apple – peeled, cored and diced to 1/2 inch 3 cups of chicken or vegetable broth To taste salt and black pepper In soup pot over medium high heat,…
-
Crispy Cornflake Crusted French Toast With Connecticut Maple Syrup
4 slices of white bread 2 eggs 1/3 cup of milk or heavy cream or a mix Pinch of ground cinnamon 1/8 tsp. of pure vanilla extract 1 cup of cornflake cereal – crushed up into coarse breadcrumbs As needed Connecticut maple syrup As needed butter or oil Preheat a griddle to 350F. Whisk together the eggs, milk and or…
-
Sautéed Chicken Thighs With a Maple-Mustard Glaze
4 chicken thighs – boneless, skinless, butterflied or pounded to even thickness 1/2 cup of all purpose flour – seasoned with salt and pepper 3 tablespoons of vegetable oil 3 tablespoons of finely cut onions or shallots 1/4 cup of chicken broth 1/4 cup of pure maple syrup 2 tablespoons of dijon mustard To taste kosher salt, black pepper and…
-
Bittersweet Chocolate Crème Brûlée
7 tablespoons unsalted butter – (1 stick minus 1 tablespoon) 3 ½ ounces bittersweet chocolate – chopped ¼ cup water 3 ½ tablespoons granulated sugar 2 large eggs Preheat the oven to 275°F. Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth. While the chocolate is melting,…
-
Chinese Pork and Rice Meatballs
2 cups of Japanese sushi rice- short grain rice 2 Tbsp. of vegetable oil 1/2 cup of finely chopped onion 1 tsp. of Chinese five spice- optional 1 Lb. of ground pork- preferably ground from the butt, but not too lean 1 egg 1/4 cup of cornstarch, sifted 3 Tbsp. of soy sauce 1/2 cup of finely grated carrots To…
-
Kansas City “Steak” Soup
2 Tbsp. vegetable oil 1/2 lb. ground beef, formed into small oval meatballs 1 cup of onions, diced 1/2 of cup carrots, diced 1/2 cup of celery, diced 4 Tbsp. tomato ketchup 2 Tbsp. flour 2 1/2 cups of chicken broth 1 can of corn kernels, drained To taste salt, black pepper, Worcestershire sauce and steak sauce Heat sauté pan…
-
Cream of Broccoli Soup with White Cheddar
2 Tbsp. of butter 1/2 cup of onions, diced 1/4 cup of celery, diced 2 Tbsp. all purpose flour 1 1/4 cups of chicken broth 1 cup of chopped broccoli (save some blanched florets for garnish) 1/4 cup of shredded white cheddar cheese 1/2 cup of heavy cream or half and half To taste salt and pepper Heat a large,…
-
Chick Pea Fritters
1 cup of chick pea flour 1/4 teaspoon of baking powder 1/4 teaspoon of ground cumin, toasted 1/4 teaspoon of ground coriander, toasted 1/2 teaspoon of salt 1/2 cup of water 1 cup of broccoli florets, chopped into 1/2″ pieces 1/2 cup of sweet onion, thinly sliced 1 cup of carrots, shredded finely As needed canola oil for deep frying…
-
Winter “Taboulleh” Salad of Wheat, Kale and Butternut Squash
1 cup of bulgar wheat – cracked wheat (available in rice section of supermarket) 2 cups of cold water 1 1/4 cups of diced butternut squash – cut in 1/2″ pieces 3 Tbsp. canola oil 2 cups finely chopped kale – blanch in boiling water, drain, cool, squeeze out 1/4 cup finely diced sweet onions 3 Tbsp. white balsamic vinegar…
