Ingredients

• 2 cups Watercress
• 1 oz Roquefort Cheese
• 1 ea Granny Smith Apple, sliced
• 1 Tb Cognac Vinegar
• 3 Tb Olive oil
• 1 Tb Hazelnuts, chopped
• 2 tsp Parsley, chopped
• Salt and pepper

Preparation

In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Gently stir the Roquefort into the dressing. Add the watercress. Place on plate and top with apples. Enjoy

Optional Enhancement: Caramelized Apples

Peel and quarter the apple. Heat a small sauté pan. Sprinkle the apples with a touch of sugar and place in hot pan. Move apples around in pan until caramelized. Let cool and slice.

Ingredients

• 2-3 fresh oysters per person, sliced in half long way
• 2 English cucumbers, juiced
• 2 shallots
• 2 cups verjus (Market of Choice)
• 1 sprig of thyme
• 1 sprig of dill or fennel fronds
• 3 T extra virgin olive oil

Cucumber Foam

• 2 cups English cucumber juice
• 9 sheets gelatin
• 2 2/3 T extra virgin olive oil
• Salt 

Preparation

Roughly chop the whole cucumbers (skins, seeds and all) and put into blender with ½ cup water and blend. Strain the juice either through cheesecloth or a fine mesh strainer. This should yield roughly 2 cups of cucumber juice.

Place 1 ¾ cup cucumber juice in freezer for 6-8 minutes. In the mean time, soak gelatin in tap water to bloom. Squeeze water from gelatin, add the remaining ¼ cup cucumber juice and dissolve over heat until completely melted. Whisk in standing mixer for 30 seconds, then add cooled juice all at once and whisk for additional 3 minutes. Add oil in a stream, then add salt and keep whipping for 30 seconds. Line a quarter sheet pan with parchment and spray with non-stick pan spray. Pour the foam into pan and spread evenly. Refrigerate for 2 hours before use.

Verjus Shallots

In a small pot, add the whole peeled shallots, verjus and thyme and poach the shallots for 1-2 hours with a lid. The shallots should be knife tender; inserting a small utility knife into the shallots should meet no resistance.

Serve

To plate, cut a small circle of foam from the sheet pan and put in the center of the plate. Add some cooking verjus liquid to the dish and place the sliced oysters around the foam. Slice the whole shallots in half and season with salt, pepper and dill or fennel fronds and place on top of the foam.

Ingredients

• 2 duck leg confit (Find @ specialty shops, Long’s Meats or Market of Choice)
• 2 Toulouse sausages (pork)
• 1 C dried white beans, soaked overnight
• 2 oz bacon
• 1 onion studded with 1 clove
• 1 onion, peeled and sliced
• 2 garlic cloves
• 1 carrot, peeled and sliced
• duck fat
• tomato paste
• bread crumbs

Preparation

Cake Ingredients

• 3 c All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 6 oz Butter (Softened)
• 1 c Sugar
• 3 ea Eggs
• 2 c Créme Fraîche or Sour Cream
• 1½ tsp Vanilla Extract
• 3 ea Apples (Diced and Sautéed)

Streusel Ingredients

• 2/3 c Brown Sugar
• 1 T Cinnamon
• 1 T Cocoa Powder
• 4 oz Walnuts (Toasted)

Preparation

Sift together the flour, baking powder, baking soda and salt into a large mixing bowl. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter with the sugar until light and fluffy. Add the eggs one at a time. Add the crème fraiche and vanilla extract. On lowest speed, incorporate the flour mixture, until just barely mixed through.

Mix the streusel ingredients. Fill the Bundt pan with the batter, interspersing with the streusel and the sautéed apples. Top with remaining streusel and bake for 40-50 minutes.

Ingredients

• 1 Rib eye of beef (bone on)
• 1 cup assorted mushrooms (portabello, chanterelles, morels, shiitakes)
• 1 cup fingerling potatoes
• 1 cup Domaine PN
• ½ cup veal demi (specialty food stores)
• 1 shallots
• 1 bunch greens (chard, kale or spinach)

Preparation

• Get the grill nice and hot
• Peel the potatoes, and put them in a pot with 1 cup water, and 2 Tablespoon of butter and cook slowly until done, about 20-30 mins
• Trim, clean and wash the mushrooms in water.
• In a hot sauté pan, add the mushroom to the pan with some butter
• Season them with salt and pepper.
• Cook for 3-4 minutes.
• Add the thinly sliced shallots and continue cooking.
• Add the wine and the veal demi and let it simmer for 20-30 mins.
• In another pan, cook the greens with some butter or oil until tender.
• Generously season the rib eye with salt and pepper and cook on the grill.
• Take care not to burn the meat by moving it every 4-5 mins, rotating it 45 degrees each time. Turn it over after 8-10 mins and continue to cook it to desired temperature.
• Take off the grill and let it rest for a minimum of 5 mins.

Enjoy.

Ingredients

• 2 (6 oz) cuts of Filet Mignon
• 2 yukon potatoes
• 1/4 pound porcini mushrooms, large dice
• 1 shallot, sliced
• 1 clove garlic
• 3 Tbsp olive oil
• 1/4 cup white wine
• 1 1/2 cups chicken stock
• 1 Tbsp unsalted butter
• 2 sprigs of thyme
• Salt and pepper

Preparation

Preheat oven to 400 degrees In an oven safe sauce pot add 1 Tb olive oil and put over high heat. Add porcinis, shallots, and garlic and sauté until mixture is carmelized. Add the white wine and let cook for 2 minutes. Add ¾ cup chicken stock and season to taste with salt and pepper. Cover and put in oven for 15 minutes or until sauce has reduced to desired richness. The richer is the better .

Braised Yukon Potatoes

Peel and slice Yukons into half inch coins. In a hot sauté pan add 2 Tb olive oil. Season the potato coins and carefully lay them in the pan. When potatoes begin to brown add the butter and reduce heat to allow an even carmelization. Turn potatoes when carmelized. Add the thyme sprigs and remaining chicken stock. Put in oven uncovered until potatoes are soft and the liquid in the pan is reduced to only a couple tablespoons.

Season Filet mignon and grill or sauté to desired temperature.

Accompany this dish with chard greens.

Ingredients

• 1 bottle KE Pinot Gris or any white wine
• 1 cups sugar
• 1 tbsp black peppercorns
• 2 cinnamon stick
• 1 tsp whole cloves
• 4 star anise
• 1/2 orange peel
• 1 vanilla beans — scraped
• 1 pear, peeled
• 1 apple peeled
• 1/4 cup assorted Berries
• 10 grapes
• 2 packet of plain gelatin

Preparation

• In saucepan, bring wine to a boil. Flame and wait til fire goes out.
• Add sugar, spices, when it comes back to boil, cook 15 min. Strain
• Add the pear and the apple and poach until really soft, about 1 hour
• Take the poached fruit out and let cook.
• In any wide rim glass, or any container, add the berries, grapes and cut the
  apples and pears into slices or cubes and add it to the container.
• Add 1/4 cup of the KE Vin Glace to the poaching liquid and reduce the liquid to 1 qt.
• Add the gelatin, and dissolve in the liquid and pour the liquid into the glasses or
  the container with the fruit. Let it set overnight and enjoy.