Crêpes

Ingredients:

  • 1 c. all-purpose flour
  • 2 large eggs
  • 1 tbsp. granulated sugar
  • 1/4 tsp. kosher salt
  • 1 1/2 c. whole milk
  • 1 tbsp. butter
  • Fresh fruit, for serving
  • Powdered sugar, for serving

Directions:

  1. In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
  2. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat.
  3. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter. 
  4. Serve crêpes warm with fresh fruit and powdered sugar.

Croissant Casserole

Ingredients:

  • 6 large croissants, quartered
  • 6 slices bacon
  • 8 eggs
  • 3 c. milk (preferably whole)
  • 1 c. heavy cream
  • 2 tbsp. finely chopped chives
  • 2 tsp. chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • Pinch cayenne
  • 1 c. shredded Gruyère, divided
  • 1 c. shredded mozzarella, divided
  • Butter, for pan

Directions:

  1. Preheat oven to 450°. Spread croissants on a large baking sheet cut side up and bake until golden brown, 6 minutes. 
  2. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain bacon on a paper towel-lined plate, then chop into bite size pieces.  
  3. In a large bowl, whisk together eggs, milk, heavy cream, chives and thyme. Season with salt, pepper and cayenne, then stir in about ¾ cup Gruyère and ¾ cup mozzarella.  
  4. Lightly butter a 9-x-13” baking dish. Scatter croissants and cooked bacon into baking dish, then pour egg mixture on top. Press down gently on croissants to make sure they’re fully soaked  in the mixture. (If you have time, refrigerate for 30 minutes up to overnight.) 
  5. When you’re ready to bake casserole, preheat oven to 350°. Top casserole with remaining cheeses. Bake until golden, about 45 minutes. Garnish with more chives and serve warm.

Chicken Fricassee

Ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Sea salt
  • Ground black pepper
  • 2 tbsp. butter
  • 1 large onion, chopped 
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 8 oz. mushrooms, sliced
  • 2 tbsp. all-purpose flour
  • 1/2 c. white wine
  • 2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 2 tbsp. freshly chopped parsley 
  • 2 tsp. freshly thyme leaves

Directions:

  1. In a large high-sided skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate. 
  2. In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 7 minutes.
  3. Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.

Classic Coq Au Vin

Ingredients:

  • 3 lb. bone-in, skin-on chicken thighs and drumsticks
  • Sea salt 
  • Ground black pepper
  • 6 strips bacon, cut into 1″ pieces
  • 8-oz. baby bellas, sliced
  • 8-oz. pearl onions, peeled
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 2 tbsp. all-purpose flour
  • 2 c. red wine
  • 1 c. chicken broth
  • 1 tbsp. brandy
  • Small bunch thyme
  • 3 tbsp. butter

Directions:

  1. Preheat oven to 350°. Season chicken all over with salt and pepper. 
  2. In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. 
  3. To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot. 
  4. To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil. 
  5. Once boiling, cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165°, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm. 
  6. Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes. 
  7. Serve chicken with sauce poured over and topped with remaining bacon.

Lyonnaise Potatoes

Ingredients:

  • 2 lb. russet potatoes, peeled and sliced into 1/4″ thick rounds
  • 3 tbsp. butter
  • 3 tbsp. olive oil
  • 2 small onions, thinly sliced
  • 1/4 c. parsley, chopped
  • Sea salt

Directions:

  1. Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely. 
  2. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes. Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes. 
  3. Remove from heat and stir in parsley. Season with salt and pepper before serving.

Shredded Tofu with Edamame

Ingredients:

  • 1 bag of shredded tofu
  • 1 cup of shelled edamame
  • 2 fresh mushrooms, sliced
  • 4 teaspoons of olive oil
  • 2 teaspoon salt
  • 2 teaspoon chicken bouillon 
  • 1/2 teaspoon baking soda

Directions:

  1. Wash shredded tofu throughly then place it in a bowl of water and add the baking soda. Let sit for 2 minutes then rinse throughly and cut the shredded tofu roughly to break the long pieces.
  2. Wash the edamame and mushrooms. Slice the mushrooms.
  3. In a frying pan, combine tofu, edamame, and olive oil. Cover the pan for 3 minutes. 
  4. Add in the mushroom slices and seasoning. Cook for 3 more minutes and serve!

Spicy Cabbage with Frozen Tofu

Ingredients:

  • Half of a cabbage, cleaned & sliced to large chunks
  • 1/2 of frozen tofu, defrosted
  • 4 teaspoons of olive oil
  • 2 teaspoon salt
  • 1 teaspoon dried garlic
  • 1 pinch ground cayenne pepper or 1 teaspoon chilli oil
  • 2 teaspoons of soy sauce

Directions:

  1. Defrost/thaw frozen tofu. Once its thawed, cut tofu into 1/2 inch thick slices. 
  2. Wash and prepare cabbage, cut into large chunks.
  3. In a frying pan, put tofu at the bottom of the pan then the cabbage. Drizzle with olive oil then cover the pan for 3 minutes.
  4. Add salt, dried garlic crumbles, cayenne pepper or chilli oil, and soy sauce. Flip the tofu slices. Cook for 5 minutes or until cabbage is at desired tenderness. Serve!

Juiniang (Sweet Rice Wine Dessert)

Ingredients:

  • 3 cups Glutinous rice
  • 1 juiyao (chinese yeast for brewing rice wine) these comes in individual packets of round balls

Directions:

  1. Cook the rice in the rice cooker, make sure not to use too much water. The water should just barely cover the layer of rice. 
  2. Once the rice is done, transfer the cooked rice to a bowl. Flip it with a pair of chopsticks until the rice is completely cooled and room temperature. 
  3. Using 1 chinese yeast ball, dilute the ball in warm water mixture and stir it until it is completely dissolved.
  4. Mix the yeast water mixture with the rice and stir to mix it then transfer the mixture to a glass bowl. Sprinkle some dried osmanthus flower on top. 
  5. Create a hole in the center of the rice mixture with a spoon. This will allow us to observe the fermentation progress.
  6. Put the lid on the glass bowl and wrap the bowl with plastic food wrap tightly then wrap the bowl with a baby blanket. Place it in a warm area in your kitchen but away from sunlight. Let the wrapped bowl sit for 48 hours.
  7. After 48 hours, you should see water in the hole from the fermentation process. It is now ready to serve!

Truffle Salmon

Ingredients:

  • 2 salmon fillets
  • 1 teaspoon garlic salt
  • 4 teaspoons of truffle oil
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper
  • 2 teaspoon chopped fresh cilantro
  • 1/2 lemon, juiced

Directions:

  1. Preheat oven to 400 degrees. 
  2. Place salmon fillets in foil paper. Season with garlic salt, garlic, and cayenne pepper. Rub truffle oil on both sides of the salmon fillets. 
  3. Bake for 7-15 minutes depending on the fillets’ thickness.