Eggs with Shrimp, Apple & Spinach

12 eggs

4 Tablespoons heavy cream

1 Tablespoon cilantro, chopped fine

Salt, to taste

½ Granny Smith apple, unpeeled, diced medium fine

4 Tablespoons chopped red onion

¼ cup fresh bay shrimp

2 Tablespoons chives, minced

¼ cup fresh spinach, cut into narrow strips

3 Tablespoons sherry

2 Tablespoons clarified butter

¼ cup blue cheese, crumbled Continue reading

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Crawfish Pie

5 Tablespoons butter

3 large cloves garlic, minced

1 ¼ cup chopped sweet onion

1 cup chopped wild mushrooms

½ cup chopped green pepper

½ cup chopped celery

1 teaspoon sea salt

½ teaspoon cayenne pepper

Freshly cracked black pepper, to taste

1 cup peeled, seeded and chopped tomatoes

1 teaspoon mushroom dust

1 pound crawfish tails

Crawfish Butter

3 Tablespoons chopped parsley

2 ½ Tablespoons flour

1 cup water

Pie crust for 2-crust pie Continue reading

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Chicken Stew and Wild Mushroom Dumplings

For the Chicken Stew:

1 whole chicken

water

salt

4 to 5 medium carrots

4 to 5 medium potatoes

½ lb. Wild mushrooms, such as Chanterelles, Porcini, Lacterius Deliciosa, or Canary

3 Tablespoons butter

1 Tablespoon chopped fresh parsley

½ teaspoon thyme

salt & pepper to taste

additional butter or rendered chicken fat

½ cup heavy cream Continue reading

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David’s Wild Mushroom and Chicken Pate

3 lbs. chicken thighs and breasts

2 lbs. wild mushrooms, preferably lobster mushrooms, matsutake and/or chanterelles

Chicken bones

carrots

celery

onion

parsley

1/3 cup + 3T olive oil

3 cloves garlic

½ tsp red chili flakes

4 eggs

½ cup heavy cream

½ cup dried bread crumbs

1 lb. cold butter

2 teaspoons wild mushroom dust

1⁄4 cup fresh garden herbs: thyme, oregano, Italian parsley

2 Tablespoons white wine vinegar

1⁄4 cup + 2T brandy

½ cup pistachio nuts

Salt to taste (heavy)

Pepper to taste (heavy)

Beef stock aspic (optional)

3 lbs. chicken thighs and breasts, boned and cut into 1 or 2 inch pieces

(reserve chicken bones for stock)

2 lbs. wild mushrooms, chopped into ½ inch cubes, preferably lobster mushrooms, matsutake and/or chanterelles

Hold chicken pieces and chopped mushrooms

Make a stock using chicken bones, carrots, celery, onion and parsley and 1 ½ quarts water

Sauté in 1/3 cup preheated olive oil:

1 onion, chopped

2 cloves garlic, minced

1/2 tsp red chili flakes

Hold this mixture

4 eggs, separated

1/2 cup heavy cream

1/2 cup dried bread crumbs

1 lb. cold butter

2 teaspoons wild mushroom dust

1/4 cup fresh garden herbs: thyme, oregano, Italian parsley

2 Tablespoons white wine vinegar

1/4 cup brandy

1/2 cup pistachio nuts

Salt to taste (heavy)

Pepper to taste (heavy)

Beef stock aspic (optional) Continue reading

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Corn Muffins

2 ½ cups corn kernels, preferably freshly cooked, drained and cooled

1 cup self-rising flour

1 cup yellow corn meal

1 1/3 cup unbleached white flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon soda

¼ teaspoon cayenne pepper

3 eggs

1/3 cup granulated sugar

4 ½ oz butter, melted (1 cube plus 1 ½ Tablespoons)

1 cup milk

2/3 cup sourdough (you can substitute plain yogurt)

3 oz grated extra sharp cheddar cheese (about ½ cup)

Sugar for sprinkling Continue reading

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Asian Sausage Rolls

Sausage Mixture:

1 pound ground pork sausage

1-1/2 Tablespoon finely chopped garlic

1-1/2 Tablespoon finely chopped fresh ginger

1-1/2 Tablespoon Chinese Hot Mustard

2 Tablespoons seasoned rice vinegar

1 Tablespoon light soy sauce

1 Tablespoon sesame oil

1 Tablespoon Chinese hot oil

1 8-oz can sliced water chestnuts, drained and chopped

2 Tablespoons Chinese parsley, chopped finely

1 Tablespoon chives, chopped finely Continue reading

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Sourdough Biscuits

1 Tablespoon yeast

1/2 cup warm water

6 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon soda

1 teaspoon salt

3 Tablespoons sugar

1 cup cold unsalted butter

1 cup sourdough starter

2 cups buttermilk
Continue reading

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Hot Cross Buns

For the buns:

8 cups all-purpose flour

½ cup plus 2 teaspoons sugar

2 Tablespoons dry yeast

1 ½ cups warm milk

1 cup warm water

2 teaspoons salt

1 teaspoon allspice

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

½ cup unsalted butter, softened

2 eggs, lightly beaten

2/3 cup currants

2/3 cup dark raisins

2/3 cup light raisins

For the cross paste:

1/2 cup flour

3 to 4 Tablespoons cool water

Sugar Glaze:

¼ cup granulated sugar

5 Tablespoons milk

Traditionally, these buns are served for breakfast on Good Friday. Because we like them so much, we serve them all during the Easter week, as they are a festive addition to the breakfast table, with a cross on top, and shiny with their sugar glaze coating.

Mix 2 cups flour, 2 teaspoons sugar, the yeast, warm milk and warm water. Cover the bowl and set this sponge aside for 20 minutes in a warm place.

Mix the remaining flour with the salt, spices and remaining sugar.

Add the softened butter, beaten eggs, dry ingredients, currants, dark and light raisins to the yeast batter, blending after each addition. Mix well to form a soft dough, adding extra flour if the dough is too sticky to handle. Turn the dough onto a lightly floured surface and knead until smooth, about ten minutes by hand or two to three minutes with a mixer and dough hook.

Shape the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place until doubled in bulk, about one hour. Turn the dough onto a lightly floured surface, punch it down and knead it for about 2 minutes.

Divide the dough into 24 pieces and shape them into buns by cupping your hand around each piece and rotating your hand in a circle while simultaneously pressing down lightly on the dough to form a small sphere. Place them on greased baking sheets. Cover and let rise for about 30 minutes in a warm place until they’ve doubled in size. Just before baking, top each bun with a cross using a pastry tube fitted with a small opening and filled with the cross paste (the consistency of frosting).

Bake in a 375˚ oven for about 20 minutes. Transfer to a rack and brush each bun with a sugar glaze while still hot.

Sugar Glaze: Dissolve the sugar in the milk over low heat. Raise the heat and boil rapidly for two minutes.

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Sourdough Chocolate Waffles

First Day:

1 cup unsalted butter

2 cups whole or 2% milk

4 Tablespoons Brown Sugar, packed

2 cups White Starter

2 teaspoons salt

3 cups all purpose flour

½ cup Dutch process cocoa

Second Day:

4 large eggs

½ teaspoon baking soda

¼ cup buttermilk

Vegetable oil

Poached Vanilla Cherries

3 lbs fresh cherries, rinsed and pitted (2 lbs Bing and 1 lb Pie cherries, or 1 lb each Bing,Rainier and Pie Cherries)

1 ¼ cup granulated sugar

½ cup orange juice

3 Tablespoons lemon juice

1 Tablespoon cornstarch

1 vanilla bean, split lengthwise

Mascarpone Topping

12 oz. Mascarpone cheese

¾ cup whipping cream

1 ½ tsp vanilla

3 Tablespoons granulated sugar

Two-Day Recipe (Makes 8 to

10 large waffles)

First Day

On the evening before you serve the waffles, prepare the initial waffle batter:

Place butter, milk and brown sugar in a saucepan over low heat and stir until butter melts. Set aside to cool to room temperature.

Add White Starter to the above cooled mixture. Sift remaining ingredients, flour, salt and cocoa. Whisk dry ingredients into starter mixture until blended, being careful not to over mix. Cover the bowl tightly with plastic wrap and let the batter stand at room temperature for 8 to 14 hours

Second Day

Preheat the waffle iron 20 minutes before you will be ready to make your waffles. Uncover the batter and whisk the eggs and baking soda in until well combined. The batter should be quite thick and elastic. Add buttermilk to thin batter a little bit. Lightly brush the hot waffle iron with a little vegetable oil. Pour ¾ cup of batter onto the hot waffle iron. Close the lid and let the waffle cook until it is crisp, yet done on the inside, about 5 minutes. Repeat for each waffle.

Poached Vanilla Cherries And Mascarpone Topping

In a 4-quart saucepan over medium heat, stir the pitted cherries, 3/4 cup granulated sugar, orange juice, and vanilla bean until the sugar is dissolved, about 3 minutes. Mix cornstarch with lemon juice to remove any lumps, then pour into cherry mixture and stir in to dissolve. Turn heat down to simmer and continue to cook until cherries are cooked through and mixture begins to thicken, about 15 minutes. Remove from heat. Cover and chill if not serving right away. Reheat to serve. (Discard the vanilla bean.)

For the Mascarpone topping, whip together ingredients to form soft peaks.

To serve:

Sprinkle each waffle with powdered sugar, top with poached cherries and some juice, then follow with a dollop of the Mascarpone Cream Topping.

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Baked Apple Upside Down French Toast

3 lbs. Granny Smith apples, peeled, quartered and thinly sliced

6 Tablespoons butter

¾ cup granulated sugar

1 teaspoon cinnamon

8 slices French bread, sliced ¾” thick

6 to 7 eggs

½ teaspoon vanilla

¼ teaspoon freshly grated nutmeg

1 cup milk
½ cup heavy cream

Melt butter in large sauté pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.

Pour apples into a 9” x 13” glass ovenproof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the Bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400º. Bake French toast for 25 minutes or until bread is golden and custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side-up. You may add the syrup of your choice and a dollop of crème fraiche. Serves 6 to 8.

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