Pastry:

• 16 OZ butter (cold, diced)
• 5 OZ shortening (cold, diced)
• 907 GR all-purpose flour
• Pinch salt
• 10 OZ water

Filling:

• 2 LB beef steak (diced)
• 4-5 MED potatoes (diced)
• 1 onion (diced)
• 1-2 SM rutabaga (swede) (diced)
• Salt and pepper
• Herbs of choice
• 1 egg (beaten with a bit of water and a pinch of salt for egg wash)

Oven: 375°

Pastry:

1. Add the salt, diced butter and shortening to the flour and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine breadcrumbs.
2. Gradually add the water by starting with 6 OZ water, then adding a little more until the mixture comes together to form a cohesive dough.
3. Wrap in cling film and chill for at least 20 minutes before using.

Filling:

1. Coat the meat with salt, pepper and herbs.
2. Roll out the pastry ⅛” thick, and cut out 8” diameter circles. Gather the pastry scraps, gently re-form into a ball, re-roll and cut more circles. Pastry can only be rolled out 3-4 times before gluten becomes a problem.
3. Add onion, then potato and rutabaga to a pastry circle. Top with meat.
4. Egg wash around the edges then fold up and crimp along the top.
5. Arrange spread out on a foil-lined baking tray. If not baking right away keep in the fridge until ready.
6. Egg wash and bake for 30-45 minutes until golden and cooked through.

Yields 9 – 11 portions.

• 1½ LB collard greens or kale
• 3 TBS olive oil
• 1 onion (chopped)
• 5 cloves garlic (minced)
• 6 eggs
• 3 OZ cheese (shredded)
• Herbs of choice
• Salt & pepper

Oven: 400°

1. Remove the thick stems and ribs from the greens and discard them. Roughly chop the leaves and put them in a large heatproof bowl.
2. Bring a kettle of water to a boil.
3. Sprinkle the leaves generously with salt, then pour the boiling water over them and let sit for 10 minutes.
4. Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. Once hot add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent – about 5 minutes.
5. Drain the greens well and add to the skillet. Cook, stirring occasionally until they are very tender – 10-12 minutes
6. In a medium bowl beat together the eggs, cheese, herbs along with salt and pepper.
7. Turn off the heat under skillet, pour the egg mixture over the vegetables and stir very gently just to distribute all ingredients evenly in the skillet.
8. Transfer the skillet to the oven and bake until the top of the fritatta is firm and the edges are golden brown – about 20 minutes. Cut into wedges and serve hot.

Yields 4 servings.

• 2 boneless & skinless chicken breasts (thinly sliced)
• 2 TBS butter
• 2 TBS olive oil
• 1 LB cooked linguine (cooked al dente)
• 4 TSP Cajun seasoning
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 16 OZ heavy cream
• 4 TBS sun-dried tomatoes
• ½ TSP salt
• ¼ TSP black pepper
• ½ TSP died basil
• ½ C Parmesan cheese (grated)

1. Place the chicken in a bowl and toss with the Cajun seasoning until well coated. Set aside.
2. Heat oil and butter in a large skillet over medium-high heat. Add the chicken and brown and cook through. Remove and set aside.
3. In the pan sautee the onion until translucent, scraping loose any seasoning or bits of chicken. Add the garlic and cook while stirring for 1 minute.
4. Reduce the heat and add the cream, tomatoes, salt, pepper and basil. Simmer until the cream has thickened, about 5 minutes.
5. Return the chicken and stir to coat and incorporate.
6. Serve over the linguine and top with Parmesan cheese.

• 4 boneless & skinless chicken breasts
• 2 TSP olive oil
• 2 TSP butter
• 6 cloves garlic (minced)
• 1 C brandy (or white wine)
• 1 TBS (rounded) dijon mustard
• 1 TBS (rounded) grainy mustard
• ¼ C heavy cream
• ¼ C chicken stock
• Salt & pepper to taste

1. Cut the chicken in half lengthwise so that you have 8 smaller, thinner cutlets.
2. Salt and pepper both sides of the chicken cutlets.
3. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove the cooked chicken and set aside.
4. Reduce heat to medium. Add the garlic and saute for 1 minute, stirring to make sure it doesn’t burn.
5. Add the brandy (or wine if using), being careful if cooking over an open flame. Simmer until it is reduced by half.
6. Add the mustards and stir to combine.
7. Add the cream and chicken stock, adding more stock if the sauce seems too thick.
8. Taste and adjust seasoning as desired.
9. Return the chicken to the pan, nestling into the sauce. Cook for another few minutes to ensure the chicken is warmed through and coated.

• 5-6 boneless & skinless chicken thighs
• 16 OZ beer
• 2 TSP paprika
• 2 TSP salt
• 2 TSP garlic powder
• 2 TSP ground cumin
• 2 TSP chili powder
• 3 C fresh baby spinach
• 20 SM flour tortilla
• 12 OZ cheese (shredded)
• Olive oil

Oven: 425°

1. Put the chicken in a deep sided saute pan and cover with the beer.
2. Bring to a boil, cover, then reduce the heat and simmer for 10 minutes.
3. Remove the chicken from the liquid and shred it.
4. Mix together the chicken and seasonings.
5. Pour out all but ¼ C of the cooking liquid.
6. Add the spinach and cook over low heat for 2-3 minutes or until the spinach is wilted. Drain thoroughly.
7. Spoon spinach onto tortillas, then chicken, then top with cheese. Roll the tortilla up. Place seam-side down on a foil lined baking sheet.
8. Repeat with remaining tortillas.
9. Brush the flautas lightly with olive oil.
10. Bake for 10 minutes, turn over and bake for another 10 minutes or until crispy.

Yields 20 flautas.

• 5-6 LB hen
• 2 TBS butter (cut into ¼ TBS pats and frozen)
• Olive Oil
• Herbs (sage, oregano, Italian blend, etc.)
• Salt
• Black pepper
• non-stick cooking spray

Vegetable Options (choose 2 or 3):

• 1 LB carrots (cut into batons)
• 1 LB parsnips (peeled and cut into batons)
• 1½ LB baby gold potatoes (quartered)
• 2 LB fresh Brussels sprouts (halved)
• ½ onion (cut into half-rings)

Equipment:

• Large roasting pan
• 2 ¼-sheet pan cooling racks (or a rack that will cover the bottom of the pan)

1. Spray the large roasting pan and the cooling racks with cooking spray.
2. Add the vegetables to the pan, drizzle with olive oil and season with salt, pepper and herbs (save the vegetable off-cuts for stock making another time). With gloved hands mix thoroughly.
3. Place the cooling rack(s) directly on top of the vegetables in the pan.
4. Rinse, spatchcock and remove the wishbone from the chicken (save the spine and wishbone for stock making another time). Pat dry.
5. Loosen the skin over the breast, thighs and drumstick using your fingers. Avoid tearing the skin. Place the chicken in the pan on the cooling rack(s).
6. Liberally season all parts of the chicken under the skin.
7. Insert the frozen butter pats under the skin, one for each thigh and drumstick, four for the breast.
8. Drizle the chicken with olive oil and rub in throughly.
9. Liberally season all parts of the chicken.
10. Tuck the wingtips under the back of the breast.
11. Roast using the approximate times below until the internal temperature of the breast reaches 165° and the thighs are over 170-175°.
12. Allow the chicken to rest for 5 minutes before carving and serving.
13. Serve with the roast vegetables.

Chicken Weight	Oven Temperature	Time
4.75 LB	375°	1 hour
6 LB	375°	1 hour and 15 minutes

Ingredients:

• 80 GR coffee (coarse ground)
• Water

Equipment:

• Rumble Jar 32 OZ Coffee Maker
• Fine-mesh reusable drip coffee filter
• Paper coffee filters (optional)

1. Add coffee to the Rumble Jar filter and put on the lid.
2. Place the filter in a 1 QT mason jar and fill with water to the very top. Seal the jar well.
3. Rotate the jar 2-3 times and place in the fridge to brew for 24 hours.
4. Halfway through the brew time top up the jar with water (displaced by the air in the grounds) and rotate a few more times.
5. Once brewing is complete strain through a fine-mesh reusable drip coffee filter – if less sediment is desired you can use an actual paper filter as well but this will take longer. This should produce ~20 OZ of concentrated coffee.
6. Rinse the mason jar and return the filtered coffee to it. Dilute by topping up to 30 OZ with cool water. Store in the fridge.
7. Serve cold or hot (heated for 1:50 in the microwave).

Yields three 10 OZ servings.

Ingredients:

• 22 GR (~2 level scoops, a double shot) coffee (fine ground)
• Tiniest pinch of salt
• Boiling water

Equipment:

• Aeropress Coffee Maker
• Coffee cup that can accommodate 10+ OZ

1. Add filter, grounds and salt to the Aeropress coffee maker.
2. Pour in just enough freshly boiled water to wet the grounds, then wait for 15 seconds.
3. Pour in enough water to reach just above the “3” mark.
4. Stir for 10 seconds.
5. Wet the rubber of the plunger, insert and gently press (the weight of two hands resting on the plunger is usually sufficient), taking ~30 seconds to complete the process.
6. Top the brewed coffee with 7 OZ of the boiled water.

Yields ~10 OZ coffee.

Per 1 QT mason jar

• 85 GR coffee (ground coarse)
• 68 ML water

1. Cook in a sous vide water bath at 150° for 2 hours.
2. Refrigerate and serve hot or cold as desired.

• 42 GR all-purpose flour
• 29 GR vegetable oil
• 1 QT stock of your choice (chicken, beef, vegetable, etc.)
• Salt and pepper to taste

Essentially this gravy is a roux that is then flavored and thinned to the desired consistency with stock. In the absence of stock you can use water and bouillon.

1. Combine the oil and flour in a small pot.
2. Cook over medium heat, stirring constantly with a whisk until it begins to take on color.
3. Lower the heat and continue stirring until sufficiently browned (at least the color of peanut butter). The darker the color, the deeper the flavor, just take care not to burn the roux.
4. Kill the heat and begin adding your stock, at least ½ QT to start and this first amount quickly (it will splash and sputter, so take care). Immediately turn the heat back on to low and whisk vigorously to incorporate until smooth. The gravy will be exceedingly thick.
5. Return to a simmer and add more stock while whisking until you reach your desired consistency.
6. Adjust seasoning as needed.