Roasted Red Potatoes with Chive Cream Sauce

Roasted Red Potatoes with Chive Cream Sauce

baked potatoes with chive cream sauce

This recipe is just as simple, and slightly more elegant, than your typical “baked potato with sour cream” and chives. I used small red potatoes, cutting them into ½” pieces. The cream topper makes a perfect side along side any meat-based dish. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity. I roasted these till the outside was crispy and the inside perfect soft texture.

Ingredients:

  • 20 red potatoes (sliced into ½” pieces)
  • ¼ cup olive oil
  • salt and pepper to taste for potatoes
  • ½ cup Crème Fraîshe
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh chopped dill
  • salt and pepper to taste (for sauce)

Toss the potatoes with olive oil and add salt and pepper. Bake at 400 degrees for 25-30 minutes. Bake until tender inside and crispy exterior. Combine the Crème Fraîshe, sour cream, mayo, chives, dill, salt and pepper. Serve potatoes and add on 2 dollops of cream sauce on top. Pairs nicely with grilled meat.

Gourmet Buffalo Burger with Balsamic Reduction

Gourmet Buffalo Burger with Balsamic Reduction

Buffalo Burger with Balsamic reduction and fried egg

Buffalo Burger with Balsamic reduction and fried egg

I can honestly say I think my son should be a food critic. My 16 year old, came up with this masterpiece and it’s probably one of THE best burgers I have ever tasted. It has the peppery taste from the Arugula, the sweet from the balsamic reduction, the fruity and nutty taste of parmesan, and then… there’s the fried egg! Seriously?

Make Balsamic reduction – Cook 1 cup of good quality balsamic vinegar + 1 tbsp sugar on medium-high heat. Once boiling, reduce to simmer (low heat with small bubbles along the edges) and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. It should be able to stick to a spoon, with it’s thick consistency. Let reduction cool and serve. Save the remaining sauce in a Tupperware and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to soften it up.

INGREDIENTS (per serving)

  • 6-8 oz ground buffalo meat
  • ½ tsp Worcestershire
  • salt and pepper to taste
  • 6-8 leaves of arugula
  • 6-8 slices of parmesan
  • 1 fried egg
  • 1 brioche bun
  • 1 tbsp of softened butter

DIRECTIONS

Turn on your grill or grill pan on high. Make the buffalo patty by gently working in the Worcestershire, salt and pepper to the buffalo meat. (Do not compress, or smack the buffalo patty). Make the center of the patty thinner than the edges, and place on the grill. Cook the buffalo until the internal temperature is 130 degrees. Remove and let sit. Meanwhile, add your egg to an small non-stick skillet and cover. Flip over without breaking the yolk, and be sure to not overcook, as you want the egg yolk still runny. Remove from heat. Add the butter to all side of the brioche bun and grill for 10 seconds on each side. Assemble the burger onto the bun, adding the patty, the egg, arugula, parmesan cheese, and finally drizzle on the balsamic reduction onto the burger and the top half of the bun. My husband actually had a dish of the reduction to dip in the burger into. Enjoy!

Filet Mignon with Béarnaise Sauce

Filet Mignon with Béarnaise Sauce

After reviewing numerous Béarnaise recipes, and being extremely intimidated by the complexity of it, I thought I would give it a try. I made this sauce for filet mignon, (Click here for the different cuts of beef) of that I marinated in garlic, olive oil, salt and rosemary overnight. Searing it on all sides and cooking it medium rare. I served it with an arugula salad (from our garden) with olive oil, a balsamic reduction and goat cheese.

INGREDIENTS

  • ¼ cup white-wine vinegar
  • 1 small shallot, peeled and minced
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon plus 1 teaspoon chopped tarragon leaves
  • 2 egg yolks
  • 12 tablespoons ghee (or clarified butter)
  • salt, to taste

Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a couple of tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.

Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.

In a metal mixing bowl, whisk the egg yokes with a tablespoon of cold water. Add in the cooled shallot-and-tarragon then whisk to combine.

Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.

Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of water. Add the remaining teaspoon of tarragon leaves, and serve.

Arugula and Goat Cheese Omelet

Arugula and Goat Cheese Omelet

omelet with Arugula and goat cheese

I don’t think my sons realizes HOW good he has it. This morning, before being dropped off at high school (yes, he’s totally spoiled!), I made him an omelet! it wasn’t just an ordinary omelet… It was a truffle butter, goat cheese, arugula omelet with crispy onions. The big “foodie” LOVED it, so I am posting it here for you all to enjoy.

Ingredients:

  • 2 eggs
  • 1 tbsp heavy cream
  • ½ tsp truffle oil
  • salt and pepper to taste
  • 1 tsp of truffle butter
  • ¼ cup goat cheese crumbles
  • ⅓ cup arugula
  • 1 tbsp crispy onions

Directions:

Whisk eggs, heavy cream, salt and pepper in a small bowl. In a small non-stick pan, melt truffle butter on medium-low heat. Add in the eggs, and cover, cook until most of the eggs are cooked, can be a little runny on top. Add the goat cheese and arugula to one half of the eggs. Fold over and cook until eggs are cooked through and cheese is slightly melted. Place omelet on a plate add a few sprinkles of goat cheese and crispy onions and serve. Hopefully you will like this as much as my 16 year old!

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