Anglaise (~1 Cup) 4oz Cream 4oz Milk 4ea Yolks 2oz Sugar ¼ ea Vanilla Bean, Scraped In a bowl, whisk together sugar and yolks. Over med-high heat, bring the milk, cream, and vanilla to a scald. Temper the milk into the egg mixture. Return all ingredients to the stove. Whisking constantly, cook … [Read more...] about Crème Anglaise

1 white onion 2lbs sweet potatoes peel and chop into 1 inch cubes 1 quarts butternut squash 1oz sage 2 quarts cooked quinoa 1/2 quart water 1/4 bunch parsley 3 bunches kale chiffonade 1/4 cup olive oil 2 scallions 1 cup red mills gluten free flour Heat pot on medium high heat, add olive oil.Put in … [Read more...] about Quinoa Sweet Potato Kale Fritters

¾ oz rye ¾ oz cognac ¾ oz sweet vermouth ½ oz Benedictine Dash Peychaud's and Angostura First stir equal parts rye, cognac, and sweet vermouth. Next add benedictine and a dash of both Peychaud's and Angostura Bitters. Stir for at least 30 seconds with ice until ingredients are well mixed. Serve … [Read more...] about Vieux Carre Cocktail

2.2lbs Alaskan Salmon 1 Fresno chili minced 1 celery stalk minced 1 tsp. ginger minced 2 oz. fish sauce ¼ oz. Cilantro minced 1 small sweet onion minced 1oz. soy sauce 2 eggs 7 oz. of Japanese panko crumbs Chop your salmon into 1/4-inch cubes and place in a small mixing bowl. Add remaining … [Read more...] about Sockeye Salmon Burger

What you’ll need 400 ml mason jar 4 oz dropper bottle Bacardi 151, Everclear or other high proof alcohol. ½ cup Cherry pits 1 fresh vanilla bean sliced in half 1 oz cherry bark ½ oz devils club   Add fresh herbs to mason jar and fill with high proof alcohol until it hits 400 ml line. … [Read more...] about Cherry Bark Vanilla Bitters