Gyoza

Prep time:30 mins

Cook time:30 mins

Total time:1 hour

Ingredients

1 package (52 sheets) gyoza wrappers (or make Homemade Gyoza Wrappers)

1 Tbsp. oil for frying each batch of gyoza

cup water for frying each batch of gyoza

1 tsp. sesame oil for frying each batch of gyoza

Filling

lb. (340 g) ground pork

2-3 (140 g, 5 oz) cabbage leaves

2 (15 g, 0.5 oz) green onion/scallion

2 shiitake mushrooms

1 clove garlic, minced

1 inch (2.5 cm) fresh ginger, grated

Seasonings

1 tsp. sake

1 tsp. sesame oil

1 tsp. soy sauce

tsp. salt

Freshly ground black pepper

Dipping Sauce

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

tsp. La-Yu (Japanese chili oil) (optional)

Instructions

*Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion
and shiitake mushrooms as well.

*Combine the meat and seasonings and knead the mixture with hands until the texture
becomes sticky.

*Add the rest of fillings and continue to knead.

*Wrap the filling with gyoza wrappers (See How To Wrap Gyoza). To save gyoza for later,
please see my Notes.

*Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot,
place the gyoza in a single layer, flat side down (in two rows or in a circular shape) and cook
until the bottom of the gyoza turns golden brown, about 3 minutes.

*Add cup of water to the pan.

*Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the
water evaporates.

*Remove the lid to evaporate any remaining water. Add 1 tsp. sesame oil around the frying
pan and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate.
For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly
flip.

*For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.
Serve the gyoza with dipping sauce.Microwave cabbage leaves for 1 minute and chop into
very small pieces. Mince green onion and shiitake mushrooms as well.

*Combine the meat and seasonings and knead the mixture with hands until the texture
becomes sticky.

*Add the rest of fillings and continue to knead.

*Wrap the filling with gyoza wrappers (See How To Wrap Gyoza). To save gyoza for later,
please see my Notes.

*Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot,
place the gyoza in a single layer, flat side down (in two rows or in a circular shape) and cook
until the bottom of the gyoza turns golden brown, about 3 minutes.

*Add cup of water to the pan.

*Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the
water evaporates.

*Remove the lid to evaporate any remaining water. Add 1 tsp. sesame oil around the frying
pan and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate.
For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly
flip.
*For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.
Serve the gyoza with dipping sauce.

Hijiki Salad
Prep time:10 mins

Cook time:40 mins

Total time:50 mins

Serves: 4

Ingredients

cup (1 oz, 27 g) dried hijiki

4 cups water for soaking

2 aburaage (deep-fried tofu pouch)

(3 oz, 84 g) Konjac/konnyaku (optional)

- 1 (2.8 oz, 80 g) carrot

(1.3 oz, 37 g) pre-boiled lotus root (optional)

1 Tbsp. oil

cup (2 oz, 60 g) shelled edamame, cooked (optional)

2 cups dashi (kombu dashi for vegetarian)

Seasonings

4 Tbsp. mirin

2 Tbsp. sugar

4 Tbsp. soy sauce

instructions

*Soak dried hijiki in 4 cups of water for 30 minutes.

*Drain to a large fine sieve and wash under the running water.
*Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated
on the aburaage (manufactures oil doesnt taste good, so this extra step will improve flavor
of aburaage.). Cut in half lengthwise and slice thinly.

*Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also
makes konnyaku absorb flavors more and improves the texture.

*Cut the carrots into julienne pieces.

*Cut the lotus root into thinly pieces.

*Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they
are coated with oil.

*Add the hijiki, then konnyaku and aburaage. Mix all together.

*Add the dashi and let it boil.

*Add all the seasonings and mix well. Cook covered on medium low heat.

*After 30 minutes, add the edamame.

*Cook uncovered to reduce the sauce until you see the bottom of the pan. Put the leftover in
an airtight container and keep in the refrigerator for up to 3-4 days.

Nabeyaki Udon
Prep time:30 mins

Cook time:30 mins

Total time:1 hour

Serves: Serves 2

Ingredients

4 dried shiitake mushrooms

Warm water

1 stalk spinach, rinsed

1 (3 cm) carrot

1 package kamaboko fish cake (but you will only need a few slices)

package (1 oz/28 g) shimeji mushrooms, bottom " trimmed

6 (15 cm) negi (use white part) (or leeks + green onions/scallions)

1 chicken thigh

2 packages udon (I like sanuki udon)

2 eggs

2 stalks mitsuba (optional)

2 Shrimp Tempuras (see below for instructions)

Shichimi togarashi (Japanese seven spice) (optional)

For Udon Soup

3 cups (720 ml) dashi

Dashi from dried shiitake mushrooms (see instructions)

2 Tbsp. mirin

1 Tbsp. soy sauce

1 tsp. salt

For Shrimp Tempura

2 large shrimp

25 g (0.9 oz) tempura batter mix

40 ml (about 3 Tbsp.) cold water

Potato/corn starch for dusting

Instructions

*Soak dried shiitake mushrooms in warm water to rehydrate for 15 minutes. You need just
enough water to cover the mushrooms, and place a smaller bowl on top to keep the
mushrooms submerged under water.

*Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a
cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through
a mesh strainer to remove any grit or impurities before using.

*In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.

*Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1
(4 cm) pieces.

*Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable
cutter.
*Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.

*Slice naga negi diagonally and cut the chicken into 1 (2.5 cm) pieces.

*To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a
small saucepan. Bring it to a boil over medium high heat.

*Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set
aside.

*To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the
shrimp and make them straight.

*To make shrimp tempura, click here for the complete instructions, from how to make
tempura batter and to deep fry. For todays recipe, I used tempura batter mix. Simply
combine tempura batter mix and cold water.

*Cook udon in a boiling water. Once the noodles are separated, take them out and soak in
ice water to prevent from cooking further. Drain and set aside.

*Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen
donabe clay pots (or use any big pot).

*Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat.
When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow.
Lower the heat and simmer to cook until the chicken is cooked through.

*Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.

*Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if
you like the soup spicy.

Chicken Katsu
Prep time:15 mins

Cook time:20 mins

Total time:35 mins

Serves: 3-4

Ingredients Freshly ground black pepper

3 chicken breasts (1.6 lb) All purpose flour

2 Tbsp. sake 2 eggs

Sea salt Panko

Oil for deep frying

Tonkatsu Sauce
Instructions

*Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting
technique is called Sogigiri in Japanese. Each piece will have more surface area so it will
cook faster.

*Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.

*Dust the flour on the chicken and remove excess flour.

*Then dip it in beaten egg.

*Lastly, dredge the chicken in panko and remove the excess. If you have time, let the
chicken sit in the refrigerator for 15 minutes.

*Heat inch of oil in the cast iron skillet. Drop a piece of panko to see if the oil is ready. If
you are new to deep frying, use a thermometer to check the temperature of oil (Read How To
Deep Fry Food). The oil for Chicken Katsu should be 350F (180C) degree.

*Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature
of oil will drop too quickly and the chicken will end up absorbing too much oil.

*Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack
or paper towel-lined tray to remove excess oil.

*Between batches, make sure to pick up breadcrumbs. When you dont pick them up, the
breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean
throughout deep frying.

Dorayaki
Prep time:15 mins

Cook time:15 mins

Total time:30 mins

Serves: 6 dorayaki

Ingredients

4 large eggs

140 g (2/3 cup) sugar

2 Tbsp. honey

160 g (1 cup*) all-purpose flour

1 tsp. baking powder

1 Tbsp. water

1 tsp. vegetable oil for cooking

520 g (18 oz.) homemade sweet red bean paste or 1 can Ogura-An

Instructions

*In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes
fluffy.

*Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for
15 minutes.

*The batter should be slightly smoother now. Stir in 1 Tbsp. of water. Depends on the size of
eggs and how accurate your flour measurement is, the water amount may vary but it should
be 1-2 Tbsp.

*Heat a large non-stick frying pan over medium-low heat (close to low). Dip a paper towel in
vegetable oil and coat the bottom of the pan with the oil. Then remove the oil completely
(that's the key for evenly golden brown dorayaki surface). With a ladle or a small measuring
cup (I use a 4 Tbsp. measuring cup), pour 3 Tbsp. of the batter from 3" (8 cm) above the pan
to create 3" (8 cm) diameter pancakes.

*When you see the surface of the batter starting to bubble, flip over and cook the other side.
With my stovetop and frying pan, it takes 1 minute and 15-30 seconds to cook one side and
20-30 seconds on the other side). Transfer to a plate and cover up with a damp towel to
prevent from drying. You do not need to oil the pan again. Continue making pancakes (you
can make about 12 pancakes).

*Make sandwich with red bean paste. Put more red bean paste in the center so the shape of
dorayaki will be curved (middle part should be thicker). Wrap dorayaki with plastic wrap until
ready to serve.

Watermelon juice
INGREDIENTS

1/2 (about 2.2kg) seedless watermelon, peeled, coarsely chopped

2 teaspoons finely grated ginger

2 tablespoons lemon juice

Mint leaves, to serve

Ice cubes, to serve

METHOD

Step 1 Place watermelon, ginger and lemon juice in the jug of a blender and blend until
smooth. Add sugar, if desired.
Step 2 Strain through a fine sieve into a serving jug. Add mint and ice cubes and stir to
combine. Serve immediately.

Crispy Onion Rings

Ingredients

30 m 8 servings 179 cals

1/2 cup all-purpose flour 1/4 cup cornstarch 2 tablespoons dry potato flakes 1/8 teaspoon
cayenne pepper, or to taste 1 cup chilled club soda 2 cups panko bread crumbs, or as
needed 2 cups vegetable oil for frying 2 large onions, cut into 1/4-inch thick slices and
separated into rings fine salt to taste

Directions

Prep:10 m

Cook:20 m

Ready In:30 m

*Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl.
Whisk in club soda to make a smooth batter.

*Place panko bread crumbs in a shallow bowl.

*Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

*Place a few onion rings at a time into the bowl of batter and turn to coat all sides with
batter.

*Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat
completely with crumbs.

*Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.

*Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and
serve.

Potato Salad
Ingredients

1 h 55 m 12 servings

4 pounds russet potatoes 3 tablespoons cider vinegar 3 large eggs 2/3 cup mayonnaise, or
more to taste 2 teaspoons salt 1 teaspoon dry mustard 1/2 teaspoon celery seed 1/2
teaspoon ground black pepper 2 tablespoons hot water, or as needed 3 stalks celery, diced
1 red bell pepper, seeded and diced 1 onion, finely diced 3 green onions, thinly sliced 1/4
cup diced dill pickles 2 tablespoons chopped fresh parsley 1 teaspoon paprika

Directions

Prep:20 m

Cook:30 m

Ready :1 h 55 m

*Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to
medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes,
leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely,
about 20 minutes.

*Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs
stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running
water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices;
set aside for garnish.

*Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black
pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green
onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for
30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before
serving.

CREAM OF MUSHROOM SOUP

INGREDIENTS

2 teaspoons extra virgin olive oil

1 onion chopped

6 cups sliced white mushrooms (1 lb/500 g)

6 cups sliced cremini mushrooms (1 lb/500 g)

6 garlic cloves minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

6 cups chicken stock

6 cups vegetable stock

3 tablespoons lemon juice

3 tablespoons wine vinegar

1 cup 5% cream

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped green onion

METHOD

*In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt
and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with
flour; cook, stirring, for 1 minute.

*Gradually stir in stock and lemon juice, scraping up any brown bits; bring to a boil. Reduce
heat, cover and simmer for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in
uncovered container until cold. Cover and refrigerate for up to 24 hours. Reheat over
medium heat.)

*Stir in cream; heat until steaming but not boiling. Serve garnished with chives.

Boneless Buffalo Wings

Ingredients

3 servings

oil for deep frying 1 cup unbleached all-purpose flour 2 teaspoons salt 1/2 teaspoon ground
black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/2 teaspoon paprika
1 egg 1 cup milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 cup hot
pepper sauce 1 tablespoon butter

Directions

Prep:10 m

Cook:20 m

Ready In:50 m

*Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

*Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large
bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg
mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double
coated. Refrigerate breaded chicken for 20 minutes.

*Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the
juices run clear, 5 to 6 minutes a batch.

*Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to
30 seconds. Pour sauce over the cooked chicken; mix to coat.

No-Bake Cheesecake
Prep Time: 15 minutes

Cool Time: 3 hours

Total Time: 3 hours, 30 minutes

Makes: 12 servings

Ingredients:

Base

1/ cup butter, melted

1 Tbsp red food colouring

2 cups graham cracker crumbs

Filling

1 1/2 tsp powdered gelatin

2 tbsp water

1/3 35% cream

16 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1 1/2 tsp vanilla

Topping

1/2 cup coarse red sugar

Directions:

Base

1. In a small bowl, whisk together butter and food colouring. In a medium bowl, combine
graham cracker crumbs and butter mixture. Mix until butter mixture is evenly distributed.

2. Pour into prepared pan and press evenly then set aside.

4. Line a 9-inch square metal baking pan with foil leaving a 2-inch overhang then set aside.

Filling

1. In a small bowl, sprinkle gelatin over water. Microwave on medium heat until dissolved,
about 20 seconds.

2. Meanwhile, in a medium bowl and using an electric mixer, whip cream then set aside.

3. In a separate bowl and using an electric mixer, beat cream cheese until light. Add sugar,
sour cream and vanilla and beat until combined.

4. Stir gelatin into cream cheese mixture. Fold in whipped cream. Pour over crust, smoothing
top.

5. Cover with plastic wrap and refrigerate until set, at least 3 hours or up to overnight.

6. Using foil overhang as handles, remove cheesecake from pan and transfer from foil to
serving plate.

7. Cut Cheesecake into 12 pieces.

Topping

1. Place 1 3/4 inch maple leaf cookie cutter in centre of each cheesecake piece.

2. Spoon rounded 1/4 tsp coarse red sugar into centre of cutter.

3. Using tip of knife, gently spread sugar to fill cutter. Remove cutter being careful not to
disturb sugar.

Lemonade
Ingredients

1 cup sugar

5 cups water, divided

6 to 8 lemons (about 1 cup of lemon juice)

Ice
Instructions

Make the simple syrup. Combine the sugar and 1 cup of the water in a small saucepan and
bring to a gentle simmer over low heat to dissolve sugar. Once the sugar is completely
dissolved, remove from heat to cool.

Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This
will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup.
You might not need all the lemons, but try to save at least one half if you want to garnish
your glasses.

Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and remaining 4
cups of water. Stir, taste, and adjust; add a few tablespoons of sugar if it needs to be
sweeter or the juice of 1/2 lemon if it needs more tartness.

Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise
add ice to each glass.

Ratatouille Pizza
Ingredients

12 ounces refrigerated fresh pizza dough

1 red bell pepper

1 tablespoon olive oil

2 cups (1/2-inch) cubed eggplant

1/4 teaspoon kosher salt

6 garlic cloves, thinly sliced

1 cup thinly sliced zucchini rounds

1 cup thinly sliced yellow squash rounds

1 tablespoon chopped fresh oregano

1/2 cup lower-sodium marinara sauce

2 tablespoons balsamic vinegar

1 tablespoon cornmeal

3 ounces fresh mozzarella cheese, torn into small pieces

3/4 cup very thinly sliced red onion rings

1/2 ounce Parmesan cheese, grated (about 1/4 cup)

1/3 cup torn fresh basil leaves

1/2 teaspoon crushed red pepper

Preparation

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat broiler to high.

3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves,
skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until
blackened. Wrap pepper in foil; close tightly. Let stand 10 minutes. Peel and cut into 1/4-
inch-thick strips.

4. Place a pizza stone or heavy baking sheet in oven. Heat oven to 500 (keep stone or sheet
in oven as it preheats).

5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
Add eggplant; saut 3 minutes. Add 1/4 teaspoon salt and garlic; saut 2 minutes. Remove
eggplant mixture from pan; set aside. Add zucchini, squash, and oregano to pan; saut 3
minutes. Remove zucchini mixture from pan; set aside.

6. Combine marinara and vinegar.

7. Roll dough into a 14-inch circle. Pierce liberally with a fork. Remove stone from oven.
Sprinkle cornmeal on stone. Place dough on stone; bake at 500 for 5 minutes. Remove from
oven. Spread marinara mixture over dough, leaving a 1/2-inch border; top with half of
mozzarella. Arrange zucchini mixture over cheese. Top with remaining mozzarella, eggplant
mixture, peppers, and onion rings. Sprinkle with Parmesan. Bake 10 minutes or until crust is
done. Top with basil and crushed red pepper. Cut into 8 wedges.

Celery Root Salad

Ingredients

celeriac.jpg

1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper

METHOD

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in
the celery root and apple and season with salt and pepper. Cover and refrigerate until
chilled, at least 1 hour

. French Onion Soup

Ingredients

4 servings

1/2 cup unsalted butter 2 tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef
broth 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 4
slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced 1/4 cup grated
Parmesan cheese

Directions

Prep:15 m

Cook:50 m

Ready In:1 h 5 m

*Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and
continually stir until tender and translucent. Do not brown the onions.

*Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30
minutes.

*Heat the oven broiler.

*Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread
may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone,
1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and
broil in the preheated oven until cheese bubbles and browns slightly.

ONIONS ROAST CHICKEN

4 servings

INGREDIENTS

7 tablespoons unsalted butter, room temperature

1 tablespoon chopped fresh parsley plus 3 large sprigs

1 tablespoon chopped fresh thyme plus 3 large sprigs

1 tablespoon chopped fresh rosemary plus 3 small sprigs

1/4 teaspoon fennel seeds, crushed

1/2 teaspoon coarse salt

1 7- to 71/4-pound roasting chicken, rinsed, patted dry

3 medium onions, peeled, quartered lengthwise (do not remove root end)

14 garlic cloves, peeled

1 cup canned low-salt chicken broth

1/2 cup dry white wine

1 1/2 teaspoons all purpose flour

PREPARATION

*Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before
continuing.)

*Position rack in bottom third of oven; preheat to 400F. Sprinkle main cavity of chicken with
salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast
and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on
breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together
loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2
tablespoons herb butter; sprinkle with salt and pepper.

*Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken.
Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and
vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on
chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted
into thickest part of thigh registers 180F, about 30 minutes longer. Insert wooden spoon
into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter;
surround with onions and garlic. Tent with foil.

*Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up
browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour
juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl
to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly
thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve
chicken with sauce.

CRME RENVERSE
ingredients

For the Caramel:

5.5 oz fine white sugar

3 Tbsp + 1 tsp water

1 Tbsp warm water

Steps:

Put the sugar and water in a small pot. Once the sugar has absorbed the water, bring to a
boil. The caramel is ready when it has a nice golden color. You do not need to stir often (it
takes about 8 to 10 mns).

Add 1 Tbsp warm water and stir quickly.

Pour the caramel in oiled ramekins without waiting. Set on the side.

For the Vanilla Cream:

2 cups + 3 Tbsp whole milk

1 vanilla bean, open and seeds removed

3 large eggs

2 large egg yolks

2.7 oz fine sugar

Steps:

*Boil the milk with the vanilla bean. Cover and let infuse for 30 mns before filtering the milk.

*Make your caramel and pour it in the oiled ramekins.

*Beat the eggs with the sugar for 1 mn using a stand mixer, if you have one.

*Pour the hot milk on the egg/sugar preparation and mix well.

*Let the preparation rest for a few minutes, before removing the foam that formed at the
surface (with a spoon).

*Divide the cream between the ramekins and place them in an rimmed oven dish.

*Cover with a sheet of foil paper.

*Pour water in the dish, as high as half of the height of the ramekins (making a bain-marie).

*Cook in a preheated oven at 275 F, for about 1 hour.

*Make sure the creams are cooked by inserting the blade of a knife in the middle. If it comes
out dry, the creams are ready. Remove them and let them cool down. Cover each with a
sheet of plastic film, and place them in the fridge.

*To unmold them easily, dip the molds in boiling water for 1 or 2 mns so that the caramel is
less solid. Run the blade of a knife between the cream and the ramekin edge. Turn them
over on a plate. Decorate with fresh fruit such as pomegrenate or fresh raspberries. This
gives a nice colorful touch to your dessert.

Orange Juice

ingredients

4 orange

Directions

Prep:5 m

Ready In:5 m

Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You
may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a
strainer.

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