Zucchini Cylinders
Ingredients Yield: 10-15 depending on zucchini
- 1 Zucchini
- Butter, as needed
Instructions
- Cut off the top and the bottom of the zucchini.
- 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).
- Melt butter in a frying pan on medium high heat.
- Lightly saute the zucchini strips until tender and season with salt.
- Remove from pan and roll up into a cylinder.
- Serve and enjoy! (If doing ahead of time, reheat in a 350 degree Fahrenheit oven).
Check out the video!!
Chicken Skin Chips
- Chicken Skin (as much as desired)
Instructions
- Scrape off any large globules of fat.
- Season with salt.
- Place skins between two silicone mats or pieces of parchment paper with weights on a sheet pan.
- Bake in a preheated 350 degree Fahrenheit oven for 15-20 minutes until golden brown and crispy.
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
- Crush bay leaves, garlic, thyme, peppercorns and some of the salt in a mortar and pestle.
- Add remaining salt and orange juice. Mix well.
- Place chicken on a nonreactive sheet pan.
- Rub salt mixture well into the chicken legs, using all of it.
- Wrap the pan well and refrigerate for 24 hours.
- Rinse the excess salt off of the chicken and dry well with paper towel.
- Melt fat on medium heat and place chicken in a large enough pot.
- Pour melted fat over the chicken to cover, use more fat if needed.
- Cover with a tight fitting lid and place in a preheated 200 degree Fahrenheit oven.
- Cook for 2 - 2 1/2 hours.
- Once cooked remove from fat, save fat for later use.
- 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.
Potato Croquettes
Ingredients Yield: 4-6 servings
- 1 recipe Duchesse Mix
- Breadcrumbs (as needed)
- Egg Wash (as needed)
- All-purpose Flour (as needed)
Instructions
- 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).
- 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).
- Once frozen, take the potatoes and send through breading station. Starting with flour, then egg wash and finally the bread crumbs.
- Fry in 370-400 degree Fahrenheit oil until golden brown.(If oil is not up to temperature return croquettes to freezer).
- Once cooked, place on paper towel to remove excess oil and season with salt.
- Serve and enjoy!
Check out the video!!
Duchesse Recipe:
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
- Cook potatoes until tender, starting them off in cold seasoned water and bringing them to a boil.
- Once cooked remove from water and use a food mill or ricer to mash the potatoes as well as the butter.
- Mix in the herbs as well as eggs as long as the potato mixture is not too hot.
- Season to taste with salt.
- Once mixed place into a piping bag with a star tip.
- Pipe out as spiral towers onto a cookie sheet lined with parchment. (Optional: brush with melted butter).
- Bake at 375 degree Fahrenheit for 8-12 minutes until golden brown.
- Serve and enjoy!!
Check out the video!!
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
- Cream butter and nut butter together until fluffy.
- Add in both sugars and cream until light and fluffy.
- Mix in egg, yolk and vanilla until smooth.
- Add baking soda and flour and mix until just combined.
- Stir in chocolate chips by hand.
- Roll dough into balls between hands and place onto cookie sheet with parchment.
- Using a fork, flatten the dough balls onto the pan.
- Bake in a preheated 375 degree Fahrenheit oven for 10-15 minutes
- Once baked, remove from oven and allow to cool on pan for a couple of minutes.
- Remove from pan and enjoy!! (Once fully cooled they should have a crisp texture).
Check out the video!!!
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
- Combine milk ad lemon juice and set aside. (You can substitute buttermilk instead if you have it).
- 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).
- 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).
- Add milk and stir until just combined, do not over mix.
- Turn out onto a work surface and push the dough together. Knead four times.
- Roll dough out to 1cm (1/2inch) in thickness and cut to desired shape.
- 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).
- Serve and enjoy!!
Check out the video!!
Ingredients Yield: 10-15 depending on zucchini
