Roasted Cauliflower Cheddar Cheese Soup

Roasted Cauliflower Cheddar Cheese Soup

1 head cauliflower, cut into florets

2 tbsp cooking oil

Salt to taste

Pepper to taste

1 tbsp cooking oil

1 onion, diced

2 cloves garlic, minced

1 tsp thyme

3 cups chicken broth

1 1/2 cups old cheddar cheese

1 cup milk

Salt to taste

Pepper to taste

Toss the cauliflower in first amount of oil with salt and pepper and arrange on a single layer on a baking sheet. Roast in a 400 degree oven until slightly golden, approximately 20 - 30 minutes. 

Heat second amount of oil in a large sauce pan over medium heat. Add onion and sautée until tender, approximately 6 minutes. Add garlic and thyme and sautée until fragrant, about a minute. 

Add the broth, deglaze the pan, add cauliflower, bring to a boil, reduce heat and simmer, covered for 20 minutes. 

Purée the soup until it reaches your desired consistency with a stick blender. 

Mix in the cheese and allow to melt while stirring. Add milk and season with salt and pepper to taste. 

Remove from heat and serve. 

Shepherd's Pie

Shephard's Pie

1 tbsp cooking oil

1 lb lean ground beef

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

1 can sliced mushrooms, drained 

1 tbsp dill

1 can cream of mushroom soup

1 tsp paprika

1/2 cup Parmesan cheese, grated

3 cups mashed potatoes

2 cups cheddar cheese, shredded

Heat oil in a large skillet over medium heat. Add ground beef and sautée until lightly browned. Add onion, garlic, mushrooms, salt and pepper and sautée until onion is softened. Remove from heat and mix in dill and mushroom soup. Turn into a lightly greased 2 quart casserole. 

Sprinkle with paprika and Parmesan cheese. Top with mashed potatoes and a layer of shredded cheese. 

Bake in a 350 degree oven for approximately 45 minutes or until cheese is melted and slightly golden. 

Caramelized Onion Flatbread

Caramelized Onion Flatbread

Flatbread, 13 x 10 inches in size

3 tbsp olive oil

1 tbsp butter

2 large red onions, sliced 1/4" thick

1 tsp dried thyme

1 tbsp honey

1 tbsp balsamic vinegar

1/2 pkg garlic herb spreadable cheese

Coat a baking sheet with nonstick cooking spray. Place flatbread on baking sheet and brush with 1 tbsp of the olive oil. Bake in a 425 degree oven for 5 minutes. 

In a large skillet heat remaining oilive oil over medium heat. Add butter, melt and add onions, thyme, salt and pepper to taste. Simmer 5 to 8 minutes. Stir in honey and vinegar. Cook 15 to 20 minutes or until Caramelized, stirring occasionally. Remove skillet from heat and cool slightly. 

Spread cheese over flat bread and cover with onion mixture. Cut into squares and serve. 

Beef Wellington

Beef Wellington

4 lbs whole beef tenderloin

2 tbsp butter

2 tbsp brandy

Salt

Pepper

1 lb mushrooms, finely chopped

4 tbsp butter

1/2 cup onions, finely chopped

2 cloves garlic, minced

1/2 cup dry sherry

1/2 cup parsley, minced

Salt 

Pepper

2 lbs puff pastry

1 egg, beaten

1 tbsp water

Preheat oven to 425 degrees. Tie heavy string at several points around the tenderloin to maintain it's shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix first amount of butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 30 minutes. 

Remove meat to a rack to cool. Let stand approximately 30 minutes. Remove string and pat dry. 

In a small skillet melt second amount of butter. Add mushrooms, onion, garlic, sherry and parsley. Cook until onion is tender and all liquid is absorbed. Salt and pepper to taste and let cool. 

On a lightly floured surface, roll out the pastry into a rectangle about 3/8" thick, at least 12 X 18 inches. Spread cooled mushroom mixture in the middle of the pastry, to cover the top and sides of the meat. Place meat top side down in middle of pastry. Wrap pastry around meat, moistening edges with water and seal seams and ends securely. Place on an ungreased baking sheet, seam side down. 

Let the Wellington stand at room temperature for 1 hour before baking. 

Mix beaten egg and water and brush over all pastry to ensure a high gloss. Bake the Wellington in a 400 degree oven for 35 - 45 minutes or until pastry is golden brown. 

Let stand 15 minutes before placing on a warmed serving platter. Carve the Wellington in 3/4" slices. 

Creamy Brussel Sprouts and Shallot Dip

Creamy Brussel Sprouts and Shallot Dip

2 tbsp olive oil, divided

2 1/2 cups Brussels sprouts, roughly chopped

1 shallot, chopped

2 cloves garlic, minced

1/2 cup sour cream

4 oz pkg cream cheese

1 cup mozeralla cheese, shredded

1/4 cup Parmesan cheese, grated + more for topping

1/4 tsp salt

1/4 tsp pepper

Heat an oven safe skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Sautée 1 to 2 minutes. 

Add Brussels sprouts, salt and pepper and stir. Cook for 3 to 4 minutes until tender and slightly wilted and remove from heat. 

In a separate bowl mix together sour cream, cream cheese, mozeralla and Parmesan cheese, another pinch of salt and pepper and stir.  Add Brussel sprout mixture to bowl and stir until well combined. 

Use second tbsp of olive oil to slightly grease the oven proof skillet or casserole dish. Spoon mixture back into the skillet, sprinkle with Parmesan cheese and bake at 375 degrees for 11 - 13 minutes until hot and bubbly. 

Serve with veggies, crackers, bread or tortilla chips. 

Peanut Butter Cookies

Peanut Butter Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

Cream together butter and peanut butter. Gradually beat in sugars. Add egg and vanilla and beat well. 

Blend or sift together flour, salt and baking soda. Add to creamed mixture and combine thoroughly. 

Shape into 1" balls and place on an ungreased cookie sheet. Flatten with a floured fork. 

Bake in a 350 degree oven for 10 to 12 minutes. 

Fontina Cheese Crostini

Fontina Cheese Crostini

1/2 baguette, sliced diagonally into 1/2 inch slices

Olive oil, for drizzling

2 tbsp fresh sage leaves, chopped

1 cup fontina cheese, grated

Kosher salt

Garlic powder

Arrange bread slices on a baking sheet. Drizzled with olive oil. Sprinkle with garlic powder and sage. Sprinkle cheese on top and season with salt to taste. 

Bake in a 400 degree oven until the cheese is melted and the bread is light golden, approximately 6 to 8 minutes. 

Cream Cheese and Roasted Pepper Spirals

Cream Cheese and Roasted Pepper Spirals

6 large red peppers

8 oz cream cheese

1 tbsp sour cream

1 tsp thyme

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

2 green onions, sliced

1/3 cup fresh parsley or basil, chopped

You can roast your own peppers - core, seed, cut peppers in half, roast cut side down at 425 degrees for 25 to 30 minutes until slightly charred. Put in bowl covered with foil until room temperature and cool enough to handle. Carefully peel off skin, trying not to tear the peppers or use;

Jarred roasted peppers, drained well on paper towels. 

Beat cream cheese until soft. Beat in sour cream, thyme, garlic, salt and pepper until soft and spreadable. Add additional sour cream if needed. Mix in onions and parsley or basil. 

Divide mixture between peppers and spread evenly. Tightly roll each pepper lengthwise into cylinders. Wrap in plastic wrap, twisting ends tightly and refridgerate until cheese is firm - at least 4 hours or up to 3 days. 

To serve, unwrap each roll and slice crosswise into rounds. 

Molten Chocolate Cakes

Molten Chocolate Cakes

2 tbsp cocoa powder

1/2 cup butter

8 squares semisweet chocolate

6 eggs

1 cup sugar

2/3 cup flour

Lightly grease 12 cup muffin tin. Use cocoa powder to flour cups. Shake to coat evenly and tap excess out over the sink. 

Melt butter and chocolate in a small saucepan over low heat. Beat eggs with electric mixer for 3 to 5 minutes or until lighter in colour. While beating, slowly pour in chocolate mixture. When smooth, beat in flour until just combined. Pour into prepared muffin tin. 

Bake in a 400 degree oven for 10 minutes - until sides are crusty and resemble a muffin but centres are soft. Do not over bake. Remove from oven and let stand 5 minutes. 

Cake centres will become flattened and appear to fall. Run a knife around edges and using a fork to help get underneath, remove each cake from tin and invert onto heat serving plate. 

Serve hot garnished with a few berries and whipping cream. 

Chicken with Creamy Garlic Sauce

Chicken with Creamy Garlic Sauce

8 bone in, skin on chicken thighs

Kosher salt

Fresh ground pepper

2 tbsp butter

40 garlic cloves, peeled

1 1/2 cups chicken broth

1 tbsp dried thyme

2 tbsp flour

2 tbsp milk

Season chicken with salt and pepper to taste. 

Melt butter in skillet over medium, high heat. Add chicken, skin side down. And sear both sides until golden brown, about 2 - 3 minutes per side. Set aside. 

Add garlic to skillet and cook, stirring frequently, until golden brown, about 4 - 5 minutes. 

Stir in chicken broth and bring to a boil. Add chicken and sprinkle with thyme. Cover, reduce heat and simmer until chicken is cooked through, approximately 25 - 30 minutes. Remove chicken and garlic and set aside. 

Whisk flour and milk and whisk into skillet until slightly thickened, a couple of minutes. Add salt and pepper to taste and serve over chicken and garlic.  

Oriental Hotpot

Oriental Hotpot

Beef stock

Water

Sesame oil

Oyster sauce

Soya sauce

Rice vinegar

Sugar

Garlic powder

Ground ginger

Salt 

pepper

Chinese style noodles

Green onions

Oriental salad bag

Beef sliced thinly and rolled for Hotpot