Caesar Salad Dressing

Caesar Salad Dressing

                Ingredients             Yield: 250ml (1c)

• 5ml (1tsp)                Mustard, Dijon preferable
• 1                             Lemon, juiced and zested
• 1                             Egg
• 5ml (1tsp)                Worcestershire
• 1 clove                    Garlic
• 200ml (3/4c+2Tbsp) Olive Oil
• 15                            Black Peppercorns, crushed
• 15g (1/4c)                Parmesan, grated
• 6g (3 fillets)             Anchovies

                Instructions

1. Combine mustard, lemon juice, zest, anchovies, egg, garlic, black pepper, and Worcestershire sauce in a container. Use a hand blender to blend until frothy. (It is doable by hand, just chop up garlic and anchovies finely).
2. While mixing. add oil in a steady stream into the egg mixture until all of the oil is blended in.
3. Lastly, blend in the Parmesan cheese and season to taste!

Check out the video!!

https://youtu.be/nUipoiS0K7Q

Mushroom Barley Risotto

Mushroom Barley Risotto

                Ingredients                     Yield: 4-6 servings

• 250g (1 1/4c)  Barley, pearled
• 1/2 small        Onion, fine dice
• 1 clove            Garlic, fine dice
• 60ml (1/4c)    White Wine, dry
• 15g (1Tbsp)     Butter
• 80g (1/2c)       Mushrooms, fine dice
• 14g (1 pkg)      Dried Mushrooms
• 15g (1/4c)       Parmesan, grated
• 30ml (2Tbsp)   Heavy Cream
• 1L (4c)             Stock

                Instructions

1. Bring stock to a simmer and add dried mushrooms to rehydrate. 
2. In a wide pot, add enough oil to coat the whole base of the pot. Caramelize onions, mushrooms and garlic for a over medium-high heat. Add the dried mushrooms after they have rehydrated and are chopped.
3. Add in barley and stir constantly to coat each grain with oil. Cook until the grains turn a white colour and you can hear some popping. Be careful to not toast the grains too much.
4. Deglaze with white wine, stirring vigorously to scrape of the brown bits on the pan and until it is all absorbed.
5. Now you can add stock a ladle at a time, letting the stock mostly absorb between additions. Repeat this for 15-20 minutes, until barley is cooked.
6. Once the barley is cooked you can turn the heat off and add the rest of the ingredients, being butter, cream Should be creamy, if not just add a bit more stock or cream.
7. Season with salt and serve!!

Check out the video!!

https://youtu.be/i-v7mbSwD7Y

Pork Schnitzel with Mushroom Sauce

Pork Schnitzel with Mushroom Sauce

                Ingredients             Yield: 4-6 servings

• 1                       Pork Tenderloin
• as needed         Egg Wash
• as needed         All-purpose Flour
• as needed         Bread Crumbs
• 60g (1c)            Mushrooms, (your choice)                                   chopped
• 30g (1/2 small) Onion, finely diced
• 15ml (1Tbsp)    Heavy Cream
• 15g (1Tbsp)      Butter
• 250ml (1c)        Stock, (pork stock preferable but chicken if unavailable)
• 30ml (2Tbsp)    White Wine

                Instructions

1. Trim off the silverskin from the tenderloin by sliding a knife underneath the silverskin to leave as much of the meat as possible.
2. Portion the tenderloin into 4-6 pieces depending on size, cutting against the grain on a bias.
3. Take the slices of meat and pound them flat with a mallet or a pan. (Tip: place the meat between pieces of plastic wrap or parchment to prevent the meat from splattering everywhere).
4. Take the pounded pieces of meat and put them through the breading station. Dredging in flour, then dipping in the egg wash and finally coating in bread crumbs. Set aside for frying.
5. In a saucepan on medium high heat, melt butter and caramelize onions and mushrooms.
6. Deglaze the pan with the white wine, scraping the bottom to loosen any fond that has built up.
7. Add in the stock, bring up to a boil, reduce to a simmer and reduce overall volume by half.
8. Once reduced add cream and season with salt to taste. Set aside but keep warm.
9. In a frying pan on medium high heat with a bottom coated in oil, add the schnitzel by laying the meat away from you as to not splash yourself with oil.
10. Flip once the edges are turning golden brown. Season the cooked side with salt.
11. Once the other side is cooked, season and drain on paper towel to remove any excess oil.
12. Serve with lemon wedge or lime and the sauce!!

Check out the video!!

https://youtu.be/Z69AnHAIYhM

Chicken Confit Pasta and Roasted Garlic Lemon Sauce

Chicken Confit Pasta and 

Roasted Garlic Lemon Sauce

                Ingredients                  Yield: 4-6 Servings

• 1 leg               Chicken Confit, finely chopped
• 230g (1c)        Marscapone Cheese
• 60g (1 small)   Onion, finely diced
• 1 recipe          Pasta Dough 1
• 1                     Egg Wash
• 30g (1/2c)      Parmesan Cheese, grated
• 1 head            Roasted Garlic
• 1                     Lemon, juiced and zested
• 15ml (1tbsp)   Heavy Cream

                Instructions

1. Caramelize onions on medium high heat in a frying pan with a bit of oil or butter.
2. While onions are caramelizing, peel and mash roasted garlic with a fork or mortar and pestle. Set aside for the sauce.
3. Mix marscapone cheese, chicken confit and caramelized onions together. Season if necessary.
4. Roll out pasta dough to desired thickness. Fold each piece in half, making a crease and cut at the crease.
5. On one half roughly mark with desired cutter where each ravioli will be.
6. Brush marked half with egg wash and spoon or pipe filling into the centre of each marked ravioli.
7. Take the other half and fold over the other sheet, pressing around the filling to ensure that there is no air in the ravioli. 
8. Cut with cutter and place on a tray dusted with semolina to prevent sticking. Continue until all pasta is made.
9. Have a pot of boiling water, seasoned with salt, ready to cook pasta.
10. In a frying pan on medium high heat with a little bit of olive oil, add roasted garlic and break apart the garlic.
11. Mix in lemon juice until well combined.
12. Add in Parmesan and turn off the heat. Mix until the cheese has melted.
13. Cook pasta in boiling water for 2-3 minutes.
14. Finish the sauce by adding in lemon zest and cream. Season to taste.
15. Remove pasta from water and set to the side.
16. Add 60ml (1/4c)of the pasta water to the sauce to thin out. Add pasta to sauce and toss to coat.
17. Serve, garnish and enjoy!

Check out the video!!

https://youtu.be/yNWvT1cKPAg

Pasta Dough 1

http://foodasalt.blogspot.ca/2015/02/pasta-doh.html

Chicken Confit

http://foodasalt.blogspot.ca/2015/05/chicken-confit.html

Twice Baked Potatoes

Twice Baked Potatoes

                 Ingredients              Yield: 4 servings

• 4                     Baked Potatoes
• 180g (6 slices) Bacon
• 120ml (1/2c)   Sour Cream
• 80g (1c)          Cheese (Cheddar, Havarti, etc.)
• 10g (2Tbsp)    Chives, finely chopped

                Instructions

1. Cut the top third of the potato off, and scoop out the potato flesh of both sides. Also do not puncture the potato skins!! (To bake potatoes cook at 425 degrees Fahrenheit for 1 to 1 1/2 hours, let cool slightly before use)
2. Mash the potato with a hand masher, food mill or a ricer.
3. Cook bacon until desired texture is achieved, whether that is crispy or chewy that is your choice.
4. Mix in sour cream, cheese, chives, cooked bacon in the bowl with the mashed potatoes.
5. Mix in 30 ml (2 Tbsp) of the bacon fat to the potato mix and season to taste.
6. Stuff the potato mix into the larger of the hollow potato skins until slightly over filled.
7. Place on a baking sheet making sure they will stand straight while baking. Bake in a preheated 400 degree Fahrenheit oven for 20 -30 minutes until golden brown.
8. Remove from oven and enjoy!

Check out the video!

https://youtu.be/JEaYHW6U5yA

Chicken Cordon Bleu

Chicken Cordon Bleu

                Ingredients       Yield: 4 Servings

• 4                 Chicken Breasts,                                                   boneless and skinless
• 4 slices        Prosciutto
• 100g (1c)     Emmental Cheese (Swiss cheese)
• 60ml (1/4c) Mustard (Dijon)
• 60ml (1/4c) Honey
• as needed    Persillade

               Instructions

1. Butterfly chicken by slicing on a horizontal plane through the middle of each breast but leaving it still as one piece. (Remove the chicken tenders prior to butterflying).
2. Lightly pound each breast so that they are of uniform thickness and shape.
3. Lay the prosciutto and cheese in the middle of the butterflied breasts.
4. Roll the chicken into a tight log.
5. Wrap each chicken log in plastic wrap. Twist the ends before tying them off to produce more of a sausage shape. Trim the ends as necessary.
6. Bring a pot of water up to a slow simmer. Drop the chicken into the water and cook for anywhere between 10-20 minutes. (Overcooked chicken is terrible so keep and eye on it!!)
7. While chicken is cooking, combine honey and mustard to make a sauce that will allow the persillade to stick on. Set it up so the honey mustard sauce and persillade are on large plates ready for the chicken to be rolled in them.
8. Once chicken has cooked and remove from plastic wrap.
9. Season and sear in a frying pan with some oil on high heat. (Pan should be smoking before you start to sear).
10. Once chicken has seared on all sides, roll it in honey mustard sauce and then persillade until evenly coated. Slice on a bias and serve!!

Check out the video!!!

https://youtu.be/bQEKqN5yqeg

Persillade

Persillade

                Ingredients                Yield: 200g (2c)

• 35g (1/2c)   Fresh Parsley, stems included
• 2 cloves      Garlic, peeled
• 160g (2c)     Breadcrumbs, Panko preferable

               Instructions

1. Throw everything into the bowl of a food processor. Process until fully combined and all one colour.
2. Spread the persillade breadcrumbs onto a sheet pan to allow them to dry. (Or crisp up in a 350 degree Fahrenheit oven until it is crunchy again, but be aware that the colour may change).

Check out the video!

https://youtu.be/JKPA99xHyNg

Pomme Puree

Pomme Puree

                Ingredients             Yield: 4-6 servings

• 450g (2-4)     Potatoes, peeled and cut in half                                                (I prefer Russets)
• 150ml (2/3c) Heavy Cream
• 100g (1/2c)   Butter

                Instructions

1. Cook potatoes until fork tender, starting in a pot of salted water. Bring to a boil and reduce to a simmer to finish cooking.
2. Pass through a food mill or ricer over top of a bowl. Butter can also be added at this stage.
3. Pour the cream through ricer or food mill just to remove any excess potato in it. 
4. Mix the pomme puree until it forms a uniform mixture. Keep warm and serve.
5. To reheat, heat on medium low heat and stir constantly so the cream doesn't split from the potatoes.

Check out the video!!

https://youtu.be/zmmE0hOC8eY

Zucchini Cylinders

Zucchini Cylinders

                Ingredients       Yield: 10-15 depending                                                                  on zucchini

• 1 Zucchini
• Butter, as needed

                Instructions

1. Cut off the top and the bottom of the zucchini.
2. Using a mandoline or vegetable peeler, cut thin slices of zucchini until it is all gone. (The first and last few slices will not be big enough or have too much peel on it so do not use those).
3. Melt butter in a frying pan on medium high heat.
4. Lightly saute the zucchini strips until tender and season with salt.
5. Remove from pan and roll up into a cylinder.
6. Serve and enjoy! (If doing ahead of time, reheat in a 350 degree Fahrenheit oven).

Check out the video!!

https://youtu.be/dcqmeagDG0M

Chicken Skin Chips

Chicken Skin Chips

                Ingredients

• Chicken Skin (as much as desired)

                Instructions

1. Scrape off any large globules of fat.
2. Season with salt.
3. Place skins between two silicone mats or pieces of parchment paper with weights on a sheet pan.
4. Bake in a preheated 350 degree Fahrenheit oven for 15-20 minutes until golden brown and crispy.

Check out the video!!
https://youtu.be/Zx38E4bY8BU

Chicken Confit

Chicken Confit

                 Ingredients                    Yield: 4 legs

• 4                  Chicken Legs
• 125g (1/2c)   Kosher Salt
• 1g (1tsp)       Thyme
• 2 cloves        Garlic
• 30ml (2Tbsp) Orange Juice
• 3g (1tsp)       Black Peppercorns
• 2                   Bay Leaves
• 450g (1lb)      Fat (chicken preferred but any animal fat will work)

                Instructions

1. Crush bay leaves, garlic, thyme, peppercorns and some of the salt in a mortar and pestle.
2. Add remaining salt and orange juice. Mix well.
3. Place chicken on a nonreactive sheet pan.
4. Rub salt mixture well into the chicken legs, using all of it.
5. Wrap the pan well and refrigerate for 24 hours.
6. Rinse the excess salt off of the chicken and dry well with paper towel.
7. Melt fat on medium heat and place chicken in a large enough pot.
8. Pour melted fat over the chicken to cover, use more fat if needed.
9. Cover with a tight fitting lid and place in a preheated 200 degree Fahrenheit oven.
10. Cook for 2 - 2 1/2 hours.
11. Once cooked remove from fat, save fat for later use.
12. Roast legs in a preheated 350 degree Fahrenheit oven for 30 minutes until skin is crisp If serving leg whole or shred apart once cooled.

Check out the video!!
https://youtu.be/KrVzDOYKalI

Potato Croquettes

Potato Croquettes

                Ingredients            Yield: 4-6 servings

• 1 recipe Duchesse Mix
• Breadcrumbs (as needed)
• Egg Wash (as needed)
• All-purpose Flour (as needed)

                Instructions

1. Make into desired shape on a sheet pan with parchment paper. (Easiest way is to pipe it onto the back of a sheet pan with parchment paper in lines that run the full length of the pan).
2. Freeze until fully frozen. (If doing the log shape, cut the lines into 3-4 inch sections after they have frozen for 20 minutes. Return to the freezer to finishes freezing).
3. Once frozen, take the potatoes and send through breading station. Starting with flour, then egg wash and finally the bread crumbs.
4. Fry in 370-400 degree Fahrenheit oil until golden brown.(If oil is not up to temperature return croquettes to freezer).
5. Once cooked, place on paper towel to remove excess oil and season with salt.
6. Serve and enjoy!

Check out the video!!

https://youtu.be/CRQYQjl4s8M

Duchesse Recipe:

http://foodasalt.blogspot.ca/2015/05/duchesse-potatoes.html

Duchesse Potatoes

Duchesse Potatoes

                 Ingredients              Yield: 4-6 servings

• 500g (3-4)    Potatoes, peeled and cut in half
• 2                 Eggs
• 30g (2Tbsp) Butter
• 5g (1Tbsp)   Chives, fresh (or preferred herb)

                Instructions

1. Cook potatoes until tender, starting them off in cold seasoned water and bringing them to a boil.
2. Once cooked remove from water and use a food mill or ricer to mash the potatoes as well as the butter.
3. Mix in the herbs as well as eggs as long as the potato mixture is not too hot.
4. Season to taste with salt.
5. Once mixed place into a piping bag with a star tip.
6. Pipe out as spiral towers onto a cookie sheet lined with parchment. (Optional: brush with melted butter).
7.  Bake at 375 degree Fahrenheit for 8-12 minutes until golden brown.
8. Serve and enjoy!!

Check out the video!!

https://youtu.be/jeKFcZh9ZHA

Hazelnut Almond Butter Cookies

Hazelnut Almond Butter Cookies

                Ingredients                Yield: 2-3 dozen

• 230g (1c)     Butter, softened
• 230g (1c)     Hazelnut Almond Butter                                     (or preferred nut butter)
• 100g (1/2c) Brown Sugar
• 210c (1c)     Granulated Sugar
• 1                 Egg
• 1                 Egg Yolk
• 5ml (1tsp)   Vanilla
• 3g (1/2tsp)  Baking Soda
• 300g (2c)     All-purpose Flour
• 135g (3/4c) Chocolate Chips (optional)

                 Instructions

1. Cream butter and nut butter together until fluffy.
2. Add in both sugars and cream until light and fluffy.
3. Mix in egg, yolk and vanilla until smooth.
4. Add baking soda and flour and mix until just combined.
5. Stir in chocolate chips by hand.
6. Roll dough into balls between hands and place onto cookie sheet with parchment.
7. Using a fork, flatten the dough balls onto the pan.
8. Bake in a preheated 375 degree Fahrenheit oven for 10-15 minutes
9. Once baked, remove from oven and allow to cool on pan for a couple of minutes.
10. Remove from pan and enjoy!! (Once fully cooled they should have a crisp texture).

Check out the video!!!

https://youtu.be/HMe91_4X8YM

Parmesan and Sage Biscuits

Parmesan and Sage Biscuits

       Ingredients       Yield: 6-12 (depending on size)

• 250g (1 3/4c)               All-purpose Flour
• 3g (1/2tsp)                   Salt
• 10g (2tsp)                     Granulated Sugar
• 12g (2 1/2tsp)              Baking Powder
• 90g (1/3c +1 1/2Tbsp) Butter, cubed and                                                           frozen
• 150ml (2/3c)                Milk
• 10ml (2tsp)                  Lemon Juice
• 60g (1c)                       Parmesan, grated (or desired cheese)
• 3g (1Tbsp)                   Fresh Sage, chopped (or desired herb)

       Instructions

1. Combine milk ad lemon juice and set aside. (You can substitute buttermilk instead if you have it).
2. Combine all dry ingredients, flour, salt, sugar, baking powder, Parmesan, and sage into a bowl. (If using unsalted butter increase salt to 5g (1 tsp).
3. When well combined add in cold butter. Cut in the fat to the dough by rubbing it between fingers until desired size. (For a flaky biscuit leave the butter in pea size shapes, for a cakier biscuit leave butter in a coarse cornmeal texture).
4. Add milk and stir until just combined, do not over mix.
5. Turn out onto a work surface and push the dough together. Knead four times.
6. Roll dough out to 1cm (1/2inch) in thickness and cut to desired shape.
7. Bake on a sheet pan lined with parchment in a preheated 400 degree Fahrenheit oven for 15 - 20 minutes until golden brown. (Optionally you can brush the biscuits with an egg wash prior to baking).
8. Serve and enjoy!!

Check out the video!!

https://youtu.be/kGKAms9oCLU

Rice Pilaf

Rice Pilaf

                Ingredients                  Yield: 4-6 servings

• 30ml (2Tbsp)      Canola Oil
• 50g (1 small)      Onion, fine dice
• 25g (1/2 stalk)   Celery, fine dice
• 25g (1/2 carrot) Carrot, fine dice
• 1 clove               Garlic, fine dice
• 250g (1 1/4c)     Long Grain Rice
• 500ml (2c)         Stock (chicken, beef, or vegetable)
• 2                       Bay Leaf

                Instructions

1. Add oil to a pan on medium heat and saute onions, celery, and carrots. (Oven should be preheated to 350 degrees Fahrenheit)
2. Wash rice under cold water until the water runs clear. (Best to use a strainer of sieve for this).
3. Add garlic the the pan and sweat for a couple of more minutes.
4. Add in washed rice and coat in the fat. Should turn from a translucent colour to more of an opaque/white colour.
5. Pour in stock in stock and add bay leaves.
6. Turn up to high heat and bring to a boil. Also add a couple of pinches of salt since it is easier to season rice while it is cooking than after it has cooked.
7. Once at a boil, cover with a lid and throw in the preheated 350 degree Fahrenheit oven for 20-30 minutes.
8. Once cooked, remove from the oven, fluff with a fork, remove bay leaves and serve!

Check out the video!!

https://youtu.be/EBxaMOL01t4

Thick Chocolate Lava Cake

Thick Chocolate Lava Cake

                Ingredients                     Yield: 4 cakes

• 120g (3/4c +1tbsp) Chocolate (dark,                                                 milk or semi-sweet)
• 65g (1/2c)              Icing Sugar
• 60g (1/4c)              Butter
• 4                            Egg Yolks
• 36g (1/4c)              All-purpose Flour

                Instructions

1. Melt chocolate and butter in a microwave for two 30 second intervals. Stir until smooth.
2. Add in icing sugar and egg yolks and whisk until smooth.
3. Add flour and mix until just combined. (Best to use a spoon at this point.)
4. Grease and dust muffin tins with cocoa powder to ensure that the cakes come out easily.
5. Split the batter amongst four holes in the tin. (At this stage you can wrap the tin with plastic wrap and refrigerate the batter for up to 2 days. Just remove two hours prior to baking so it comes up to room temperature).
6. Bake in a preheated 425 degree Fahrenheit oven for anywhere between 10-15 minutes. 
7. Once cooked remove from oven and allow to cool in pan for a couple of minutes.
8. When a couple of minutes are over, place a cookie sheet on top of the muffin tin and flip over the pans so the muffin tin is on top.
9. Serve right away, or cool down for a fudgey brownie.

Check out the video!!

https://youtu.be/5e6kdArmSr0

Basil Compressed Strawberries

Basil Compressed Strawberries

                Ingredients             Yield: 1 box(pint) strawberries

• 125ml (1/2c)    Water
• 110g (1/2c)      Granulated Sugar
• 14g (1/2bunch) Basil, ripped apart
• 1 box (1pint)     Fresh Strawberries

                Instructions

1. Combine water and sugar in a small pot and bring to a boil on the stove.
2. Once it comes to a boil, remove from heat, add in basil and cool down.
3. Hull and cut strawberries to desired shape and size.
4. Place strawberries in a vacuum seal bag and add enough of the cooled syrup so that each strawberries will be coated when sealed.
5. Seal the bag using a vacuum sealer, stopping it when all the air is removed. (Don't have a vacuum sealer? Just marinate the berries instead!)
6. Depending on size and shape of strawberries it can be instantaneously or take up to 24 hours. One can also cut the bag and keep resealing to speed up the process if in a rush.
7. Use to garnish plates.

Check out the video!

https://youtu.be/LZ2omf5GzuE

Caramel Cages

Caramel Cages

                Ingredients              Yield: 4 cages (depending on size)

• 30ml (2Tbsp)  Water
• 110g (1/2c)    Granulated Sugar

                 Instructions

1. Combine water and sugar in a small pot and bring to a boil.
2. Cook until sugar has reached a golden brown color.
3. Remove sugar from heat and let cool down slightly. (To test if it is ready, use a spoon and see if the sugar drizzles off in a steady stream. If it just drops irregularly its not ready yet).
4. Now that the sugar has cooled, drizzle it over your desired mold in a criss-cross pattern. (Metal molds are better than glass).
5. Let the sugar cool down and it should be easy to remove.
6. Use within a day as the sugar will absorb moisture and lose its crunchy snap.

Check out the video!!

https://youtu.be/zGRshPn3eWI

Hazelnut Coffee Crusted Pork Tenderloin with Apple Raisin Sauce

Hazelnut Coffee Crusted Pork Tenderloin with

Apple Raisin Sauce

                 Ingredients            Yield: 2-4 servings

• 1                      Pork Tenderloin
• as needed         Hazelnut Coffee Rub
• 125ml (1/2c)    Apple Juice
• 30g (2Tbsp)      Raisins (Sultanas)
• 30g (1/2 small) Onion, fine dice
• 250ml (1c)        White Wine, dry (unoaked Chardonnay                                                                                             is a great choice)

                Instructions

1. Remove silver skin from the tenderloin by running knife underneath the tendon.
2. Coat liberally with hazelnut coffee rub.
3. In a large frying pan on medium high - high heat, add a bit of oil for searing.
4. Sear tenderloin in the hot pan on all sides.
5. Place the pan in a preheated 350 degree Fahrenheit oven and roast for 20-30 minutes. (If you have a rack the will fit in the pan, place the meat on the rack in the pan for a more even cooking)
6. Once pork is cooked, remove from oven and allow meat to rest for 10 minutes before slicing.
7. In a small pot with butter or oil, caramelize onions on medium high heat.
8. Once caramelized, deglaze with white wine.
9. Add raisins, and bring to a boil.
10. Reduce heat to a simmer and reduce sauce by half.
11. Once reduced in volume, add apple juice and bring to a boil.
12. Reduce heat to a simmer and reduce sauce by at least a third to half in volume.
13. Season to taste and serve!

Check out the video!!

https://youtu.be/VEsACa3FxnA

Hazelnut Coffee Rub:

http://foodasalt.blogspot.ca/2015/05/hazelnut-coffee-rub.html

Hazelnut Coffee Rub

Hazelnut Coffee Rub

                Ingredients             Yield: 250ml (1c)

• 90g (3/4c)            Hazelnuts 
• 20g (1/4c)            Coffee Beans (fine grind)
• 20g (1Tbsp +1tsp) Salt
• 10g (2tsp)             Granulated Sugar

                 Instructions

1. To remove skins on hazelnuts, toast them in an oven at 375 degrees Fahrenheit for 5-10 minutes. Place nuts onto a dish towel, and rub the hazelnuts in between the towel to remove the skins.
2. Grind coffee beans to a fairly fine powder.
3. Combine all ingredients into a food processor and pulse until the nuts are about the size of a grain of sand.
4. Store in an airtight container until needed.

Check out the video!!

https://youtu.be/6-gJMxxuFyY

Celery Root Puree

Celery Root Puree

                Ingredients               Yield: 375-500ml (1 1/2c-2c)

• 200g           Celery Root, cubed
• 250ml (1c)  Heavy Cream
• 250ml (1c) Stock (chicken, beef, etc.)

                Instructions

1. Combine all ingredients in a pot and bring to a boil. (Optional; brown the celery root for more flavour but it will change the colour of the puree). (Also, for a more white puree use milk instead of stock).
2. Reduce to a simmer, and cook until tender.
3. Take off heat and add vegetables to blender base first. Then add some of the liquid but not all. (The more liquid added the thinner the puree, the less liquid added the thicker the puree).
4. Season to taste, pass through a strainer if there are any large lumps.

Check out the video!!

https://youtu.be/fOdhcHuhCRo