Ingredients: Idaho potatoes Scallions Bacon (diced bits) Cheddar cheese, shredded Bacon Aioli Black Truffle Olive Oil Wash potatoes, then bake at 350 degrees for 45 minutes. Cut in half lengthwise and scoop out the centers. Drizzle with Black Truffle Oil over each skin and fill with scallions, cheddar cheese and bacon bits. Return to oven […]
Black Truffle Potato Skins W/ Bacon, Cheddar and Scallions Read More »
Ingredients: 1 dozen eggs, hard-boiled 1 TSP Sriracha Horseradish Aioli (Terrapin Farms) 1 TSP Mayo 1 disposable pastry bag, for filling the eggs 1 Red Pepper Pinch of salt, to taste Split a hard-boiled egg lengthwise and remove yolks. In a separate small bowl, smash the yolks with a fork and add 1 TSP of
Deviled Eggs with Sriracha Horseradish Read More »
Ingredients: 1 cup of blueberries 3 tbsp. Blueberry balsamic vinegar 1 tbsp. Maple syrup or Honey 1 package of frozen mini phyllo shells 6 ounces of Brie cheese, rind removed Place the tart shells on an ungreased baking sheet. Bake shells in oven at 350 degrees for approximately 15 minutes. In a saucepan, combine the
Brie-Filled Mini Phyllo Shells Read More »
Ingredients: 12 hard-boiled eggs 2 tbsp White Truffle Oil 2 tbsp mayo Pinch of salt Piping bag Cut 12 hard-boiled eggs lengthwise in half. Remove the yolks and put into a mixing bowl. With a fork, mash up the yolks until crumbly. Add mayo, truffle oil, salt and mix well. Spoon mixture into piping bag
White Truffle Deviled Eggs Read More »
Ingredients: 1 small cantaloupe or honeydew melon 1 package of prosciutto Wash and cut the rind off of a cantaloupe or honeydew melon. Cut melon into wedges. Wrap a thin slice of prosciutto around each wedge.
Prosciutto Wrapped Melon Read More »
Ingredients: 1 package of fresh mozzarella, sliced Vine Ripened tomatoes, sliced Fresh Basil, chopped FMOO Mango White Balsamic Vinegar FMOO Basil Olive Oil Drizzle Basil Olive Oil over the mozzarella slices. Arrange on a serving dish. Alternate tomato slices with mozzarella slices. Top with chopped basil. Drizzle Mango balsamic on top. Let chill for an
Caprese Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: 2 – 3 tomatoes 1/2 lb fresh mozzarella cheese Handful of fresh basil leaves Fig balsamic vinegar Instructions: Slice tomatoes and mozzarella into wedges Place a basil leaf on top of each wedge Drizzle Fig balsamic vinegar over as a finishing touch Refrigerate for 30 minutes – 1 hour and serve cold or bake
Caprese Wedges (Cooking Class on June 23rd & 30th 2018) Read More »