Monday, May 14

Easy Wild Mushroom Puree

Purees are the best way to a fun visual element to your dish while also adding and additional flavor and texture.

Full time: 30 Minutes
Serves 4-6

The needs-

1/2 pound assorted wild mushrooms
1/4 cup heavy cream
1 tbsp. butter
1 tsp olive oil
1/2 tsp salt or to taste
1/4 tsp ground black pepper

The know-

In a sauté pan melt butter with olive oil over medium high heat.

Add in mushrooms and cook 5-8 minutes or until mushrooms are tender.

Add in cream, stir, and cook an additional 2-3 minutes or until cream just begins to bubble.

Season with salt and pepper, adjusting seasoning if desired.

Pour content carefully into a food processor or blender.

Pulse on medium until a smooth even texture is created. Approximately 30 seconds.

Place 1 tbsp. dollops on plate and use back of spoon to smooth out along plate.


Thursday, May 10

Easy Cauliflower Puree

Purees are the best way to a fun visual element to your dish while also adding and additional flavor and texture.

Serves 6-8
Full time 15 minutes

The needs-

1 stem in bag frozen cauliflower
1 tbsp. butter, softened
1/4 cup heavy cream
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt to taste
Ground black pepper to taste

The know-

Prepare cauliflower according to package.

In a food processor or blender combine butter, cream, paprika, garlic powder, and onion powder.

Pulse 20-30 seconds to combine.

Add in cauliflower.

Pulse on high until a smooth and even texture is created.


Monday, May 7

HOW TO: Make Classic Deviled Eggs

Deviled eggs are a classic bite size finger food which is served at almost every gathering of friends and family. This crowd favorite is very versatile to make and can be made a day or two ahead of time. There are hundreds of recipes out there for the "perfect" deviled egg. This is a great one to get you started. Deviled eggs are a easy to customize and a great way to experiment with flavor. Once you get down the basics you can easily create your own "perfect" deviled egg recipe.

This will make 24 deviled eggs and take you approximately 30 minutes.

You will need-

1 dozen (12) eggs hard boiled, shelled eggs
1/3 cup mayonnaise
1-2 tbsp. prepared horseradish, adjust for taste
2 tsp distilled white vinegar
2 tsp whole seed Dijon mustard
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Salt to taste

 Give the eggs a good rinse in cold water to ensure no shells are left. Dry eggs.

Gently cut egg in half.

Carefully scoop out yolk and place in a mixing bowl.

Set aside egg halves.

Use a fork to lightly smash egg yolks into a small crumble.

Add mayonnaise, 1 tbsp. horseradish, Dijon, garlic powder, cayenne pepper, and salt.

Stir well until evenly mixed. Taste and adjust adding more salt or horseradish if desired.

Move mixture into a piping bag or a plastic bag, and snip the tip.

Pipe filling into egg, slightly mounded.

Garnish with a sprinkle of paprika.