Squash Soup
Ingredients:
- 1 medium squash (your choice) diced
- 1 medium onion (finely chopped)
- 1 clove garlic minced
- 3 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken stock and additional water as needed.
* Note: if vegetarian stock is desired you can use vegetarian stock.
- 1 herb sachet
Method:
Herb sachet
- Combine cloves, all spice, peppercorns, salt and pepper to taste in a small square of cheese cloth or a tea ball. Be creative and add your own combination of spices.
Soup
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Melt the butter in a 2 litre (medium size) saucepan, over medium/high heat. Add the oil.
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Add onion and garlic and sauté until soft and transparent.
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Add sachet.
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Add diced squash and cook on medium heat until tender, stirring often.
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Add stock and extra water to make a full pot. Cook to simmering (do not boil) until squash is soft but not mushy.
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Remove sachet. Serve as a rustic soup or puree, adding a small amount of whipping cream to make a creamy soup.
If pureed and creamy, this soup can be served chilled or hot. Garnish as desired and enjoy.
Gourmet Pizza: Duck Confit
Ingredients for the Confit
- 4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoons black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
Directions
Lay 2 leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper.
Layer garlic cloves, bay leaves, and sprigs of thyme over the portions.
Lay the remaining 2 leg portions, flesh to flesh, on top.
Put the reserved fat from the ducks in the bottom of a glass or plastic container.
Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt.
Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve.
Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot.
Sprinkle evenly with the peppercorns and salt.
Lay the duck on top, skin side down.
Add the olive oil.
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat.
Strain the fat and reserve.
Pick the meat from the bones and place it in a stoneware container.
Cover the meat with some of the strained fat, making a 1/4-inch layer.
** The duck confit can be stored in the refrigerator for up to one month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
Additional toppings:
Roasted garlic spread: Cut tops off of garlic bulbs, brush with oil and wrap in foil. Roast at 350 degrees until golden and soft, about 20 minutes. Let garlic cool and squeeze out garlic, mash into a paste and combine with good olive oil.
Double smoke cheddar, grated
Caramelized Spanish onion: Slice onion thinly and sauté at high heat until browned, turn heat down and continue to caramelize until sweet and golden brown.
More Gourmet Pizzas
Smoked Salmon Pizza
- Artichoke and Asiago cheese capponatta
- Smoked salmon
- Mozzarella cheese
- Sour cream
- Baby spinach
Margherita Pizza
- Tomato pizza sauce
- Buffalo Mozzarella or bocconcini
- Fresh oregano
- Fresh basil
Mushroom and blue cheese Pizza
Mushroom cream sauce: chop and cook down about a lb of Portobello mushroom along with a shallot and 3 cloves of garlic minced. Add 500 ml of heave cream to the pot when most of the water from the mushrooms has evaporated. Reduce cream until thick and puree sauce, season with salt and pepper to taste.
Mushroom topping: Use a blend of your favourite fresh mushrooms cut into large chunks and quickly sautéed with butter or purchase a blend of mushrooms in brine from a gourmet retailer.
Stilton blue cheese or whichever you prefer
Garnish with green onion
Brie in Phyllo Pastry with Caramelized Walnuts and Apples
Serves 16
Ingredients:
- 4 small Brie
- 1 package phyllo dough
- 2 eggs
- ¼ cup milk
- 1 cup walnut pieces
- 4 apples peeled and sliced
- 1 cup brown sugar
- ¼ cup unsalted butter
- Pinch cinnamon
Method:
Lay out the phyllo dough.
Place one Brie wheel in the centre of each square.
In a small bowl, beat eggs and milk.
Brush egg wash along the edges of the pastry, pinch together, sealing the Brie inside.
Turn over, fold side down, and brush the pastry with the rest of the egg wash.
Cover and chill in the fridge for 30 minutes.
Pre-heat oven to 400 °F.
Bake until golden brown. Let stand for 10 minutes to let cheese settle.
In a pan over medium heat, add remaining ingredients and simmer until butter and sugar become smooth and apples are tender. Ladle over top of pastry.
Cranberry Glazed Cocktail Meatballs
Serves 16
Ingredients:
- 2 lb ground beef
- 1 lb ground pork or 3 lb ground chicken or veal
- 1 tablespoon garlic powder
- Salt & pepper
- Hot sauce to taste
- Lea & Perrins to taste
- ¼ cup chopped parsley
- ¼ cup chopped chives
- 6 eggs, large
- 1 or more cups breadcrumbs
- 1 tablespoon Dijon mustard
- 2 can cranberry jelly
- 2 oz grand marnier or orange liquor
Method:
Mix together all of the ingredients except the jelly and liquor.
Adjust seasoning to taste.
Shape the meat mixture into brussel sprout size balls and
Chill 30 minutes.
Pre-heat oven to 350 °F .
Bake the meatballs until firm to the touch.
While the meatballs bake, heat the cranberry jelly and alcohol in a small saucepan until the jelly dissolves.
Set aside and keep warm.
When the meat is done, pour the sauce over the meatballs, tossing to coat
Serve in a bowl, with toothpicks.
Devils on Horseback Hors' d'Oeuvres
Serves 16
Pre-heat oven to 350 ° F
Ingredients:
- 32 pitted prunes
- 32 pimento stuffed olives
- 16 strips of bacon cut in half lengthwise
Method:
Stuff each prune with an olive.
Wrap each with a half strip of bacon.
Secure with a toothpick
Place devils on a baking tray lined with parchment paper.
Bake until the bacon is golden brown and crisp.
Serve hot.
Prosciutto, Dijon and Rosemary Pinwheels
Serves 16
pre-heat oven to 400 ° F
Ingredients:
- 2 sheets of Puff Pastry
- 24 thin slices of Prosciutto
- 1 small jar of Dijon mustard
- 1 bunch Rosemary finally chopped
- Salt and pepper to taste
Method:
Roll out each sheet of pastry to 1/8” thick.
Spread with a thin layer of mustard.
Sprinkle evenly with the chopped rosemary.
Season with salt and pepper.
Cover with prosciutto slices.
Roll up each pastry sheet into a spiral.
Chill the rolls for 30 minutes.
Remove from fridge and slice each roll into 1/4" slices.
Lay out slices on baking sheet.
Bake until golden brown and crisp.
Serve cool or warm.
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