Charcuterie / Entrées

Baked Eggs with Jambon Sec, Spinach and Asparagus

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings

Ingredients

1/4 lbs. Sliced Jambon Sec

1 small round loaf crusty Bread

3/4 lbs. Asparagus

1/4 lbs. Gruyère

1 package frozen chopped Spinach

4 Eggs

Salt & Pepper

Directions

​Heat the oven to 450° F

Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned (about 5 min.)

Transfer to an oiled baking dish

Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender (about 5 min.)

Drain, rinse with cold water, and drain thoroughly

Make a depression in the center of each slice of bread. 

Arrange one or two slices of Jambon Sec around the edge of each slice of bread

Reserve 2 tbsp. of the cheese

Press a quarter of the remaining cheese into the center of each slice of bread

Top the cheese with the spinach, and then surround that with the asparagus

Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs

Sprinkle the eggs with the salt and pepper and the reserved cheese

Bake, covered, until the egg whites are just set (about 10 to 15 min.)

Enjoy!

Credit: Food & Wine

Charcuterie / Soups

CHORIZO AND SPICY CABBAGE SOUP

with Chorizo - Time-honored Spanish Recipe

​8 Servings

Ingredients

8 oz. Chorizo

​2 tbsp. Extra-virgin olive oil

1 Large yellow onion

4 Cloves garlic

14 tsp. Red pepper flakes

8 cups Water

1 lb. Potatoes

1 small Green cabbage

15oz. Beans

Salt & Pepper

Juice of half a lemon

Directions

​Heat the 2 tbsp. of oil in a large stockpot or cast-iron pot set over medium-low heat

Add the onion and chorizo and let cook, stirring occasionally until the onion softens (about 8 min.) 

Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant (about 1-2 min.)

Add the water and potatoes, raise the heat and bring to a boil

Lower the heat and simmer until the potatoes are tender (about 10-15 min.)

Add the cabbage and beans and simmer until cabbage wilts (about 5-10 min.) 

Remove from heat and season with 2 tbsp. salt and pepper to taste

Add lemon juice

Divide into bowls and serve drizzled with additional olive oil

Enjoy!

Credit: Saveur

Charcuterie / Hors d'oeuvres

Prosciutto, Asparagus with Scallopsa and Browned Butter

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings

Ingredients

1 oz. Sliced Jambon Sec

​3 tbs. Unsalted butter

1 oz. White asparagus

1 oz. Sea scallops

Salt & Pepper

1/2 tps. Lemon zest

2 tbs. Fresh lemon juice

1/4 Cup chicken stock

Directions

Cook the asparagus in a large sauce-pan of boiling salted water until tender (about 8 min.)

Transfer the asparagus to a colander and leave the pan of water simmering on the stove

Melt 1 tbs. of the butter in a large skillet

Add the Jambon Sec and cook over low heat until crisp (about 4 min.) 

Transfer the Jambon Sec to a plate

Melt 2 tbs. of the butter in the skillet

Add the scallops, season with salt and pepper and cook over moderately high heat until browned (about 2 min.) 

Transfer the scallops to a plate

Add the lemon zest to the skillet and cook over moderate heat until browned (about 1 min.) 

Add the lemon juice 

Add the stock and simmer (about 3 min.)

Swirl in the remaining 1/2 tbs. of butter

Return the scallops, along with any juices, to the skillet and cook over low heat until heated through

Return the asparagus to the simmering water to heat through

Season the sauce with salt and pepper

Transfer the asparagus to a large platter and spoon the scallops and sauce over it

Top with the Jambon Sec and serve

Enjoy!

Credit: Food & Wine

Dry Goods / Entrées

Ham and Cheese Feuilleté

with Moutarde de Dijon - Dijon Mustard

​6 Servings

Ingredients

3 oz. Moutarde de Dijon

8 oz. Jambon de Paris

​2 14–17-oz. packages puff pastry

All-purpose flour (for surface)

4 oz. Swiss cheese

1 Egg

1 tsp. Heavy cream

Directions

​Roll out 1 package of puff pastry on a floured surface

Spread the mustard evenly over 1 sheet of pastry

Layer ham, then cheese over mustard

Fold border of pastry up over edge of filling. Brush edges lightly with water. Arrange remaining pastry on top

Preheat oven to 400°F

Lightly beat egg and cream in a small bowl to blend

Brush egg wash evenly over puff pastry

Cut thin slits in a decorative pattern into the top of the pastry to allow steam to escape

Bake feuilleté (about 30–35 min.)

Serve warm with additional mustard alongside

Enjoy!

Credit: Bon Appetit

Mousses / Side Dishes

Pasta with Foie Gras and Truffles

with Mousse de Canard au Foie Gras - Duck Mousse with Duck Foie Gras & Grapes

2 servings​

Ingredients

4 ounces Mousse de Canard au Foie Gras

1/2 cup dry red wine

1/2 tablespoon unsalted butter

2 tablespoons minced shallots

1/2 cup chicken stock

1/2 teaspoon dried thyme

1/2 ounce tinned black truffle, sliced thin, juice reserved

4 ounces pappardelle

Salt and ground black pepper​

Directions

Reserve 1 ounce of the Mousse de Canard au Foie Gras. dice the rest and place it in a bowl. Gradually add wine and use a small whisk to blend the mousse and wine together until smooth. Set aside. Heat the butter in a skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.

Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes. Season with salt and pepper.​ Add thyme and truffle juice. Remove from heat and cover to keep warm.

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Divide into two soup plates and serve with a piece of Mousse de Canard au Foie Gras on top.

Credit: Cooking NY Times and Florence Fabricant

Sausages / Sandwiches

Egg and Merguez Wrap

with Merguez Sausage - Lamb Sausage with Spices

4​

Ingredients

1 lb. Merguez Sausage

6 sliced in halfCornichons

8 large eggs

1 cup plan Greek yogurt

2 Tbsp. fresh lemon juice

1 garlic clove, finely grated

Salt

2 Tbsp. extra-virgin olive oil

4 large tortillas

1/2 small red onions, thinly sliced

3 cups mint leaves​

Directions

Bring a medium pot of water to boil. Slip in the egg and cook 8 minutes. Transfer to a bowl of ice water each egg and let cool. Peel eggs, then slice each crosswise into 5 pieces.

Meanwhile, mix yogurt, lemon juice and garlic in a small bowl. Season with salt.

Heat oil in a large skillet over medium-high. Add the Merguez sausage and​ press down with a spatula to flatten. Cook for 4 minutes. Break the sausage into small pieces. Cook another 3 minutes; until cooked and crisp.

Layout tortillas on a work surface. spread 1/4 cup yogurt sauce over each. Top with Merguez Sausage, 10 egg slices in a single layer, red onion, pickles and mint. Fold in 2 sides of tortilla and, starting at an unfolded edge, roll up tightly.

Put a skillet over medium heat and cook 2 wraps until golden brown underneath, about 2 minutes. Turn over and do the same. Transfer to a cutting board and cut wraps in half crosswise. Repeat operation for the remaining wraps.

Credit: Bon Appétit

Charcuterie / Hors d'oeuvres

Ham and Cheese Feuilleté

with Jambon de Paris - Cooked Ham - 6 lbs

60 pieces​

Ingredients

8 oz thinly sliced Jambon de Paris

1/4 cup, plus extra for servingMoutarde de Dijon

2 14-17-oz. packages puff pastry, thawed overnight in refrigerator​

All purpose flour (for surface)

4 oz. Swiss cheese, thinly sliced

1 large egg

1 tsp. heavy cream

Directions

Roll out 1 package of puff pastry on a floured surface to a 16x12" rectangle. Transfer to a parchment-lined rimmed baking sheet and chill while repeating the operation for the 2nd sheet of pastry. Let chill both sheets of pastry for 15 minutes.

Spread 1/4 cup Moutarde de Dijon evenly over 1 sheet of pastry, leaving a 1/2" border around the edges. Add a layer of ham and another one of cheese on top. Arrange the second pastry sheet on top, fold the borders and crimp edges with​ a fork. Let it chill for at least 30 minutes.

Preheat oven to 400°. Beat egg and cream in a bowl. Brush the mixture over the pastry. Cut thin slits in a decorative pattern into top of pastry to allow steam to escape. Bake the feuilleté for 15 minutes, rotate the pan and bake it another 15 minutes. The pastry has to be golden brown.

Let cool before to slice 1 1/2" squares. Serve with Moutarde de Dijon alongside.

Sausages / Side Dishes

Cheesy Egg Bake with Sausage

with Chicken Chorizo Sausage - Smoked Chicken Sausage with Chorizo Spices

6 servings​

Ingredients

1/2 lb. Chicken Chorizo Sausage

1 lb. winter squash or butternut squash, stemmed, seeded & cut into wedges or slices

4 Tbsp. extra virgin olive oil

Salt and pepper

1/2 large onion, sliced

1 Fresno chili; stemmed, sliced

1 garlic clove, grated​

10 large eggs

1 cup milk

1 1/4 cup grated cheese

Chopped scallion greens, parsley or basil (for serving)

Directions

Preheat the oven to 475°F. Place the squash and 2 tbsp. of oil in a baking dish. Season with salt and pepper. Roast for 10 minutes - until softened.

Mix the sausage, onion, chili, and garlic with 2 tbsp. of oil in a bowl; season with salt and pepper. Add the squash and combine. Put back in the baking dish and return to oven for 10-15 minutes.

Meanwhile, whisk the eggs, milk and 1 cup of cheese; season with salt and pepper.

Reduce oven temperature to 350°F. Pour the egg mixture into the baking dish, add 1/4 cup of cheese on top. Bake for another 10-15 - until  the edges are brown.

Let the dish cool down for 10 minutes before serving, and add scallions, parsley or basil on top as garnish.

Source: Bon Appétit - Rick Martinew

Pâtés / Side Dishes

Spaghetti au Foie Gras

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

4 servings​

Ingredients

Bloc de Foie Gras de Canard

  • 1 lb of spaghetti
  • 10 oz of bacon
  • 5 oz of Foie Gras
  • 1 1/2 cup of heavy cream 
  • 4  egg yolks
  • 1  shallot
  • 1 tbsp. of olive oil
  • 2 tbsp. of butter
  • Parmesan cheese
  • Pepper

Directions

Put a large pot filled with water on a high heat. When boiling, add a handful of coarse salt and spaghetti. Mix, cook 7 minutes from boiling if you like them al dente, a little more if you want them softer.

Meanwhile, peel and finely mince the shallot. Slice the bacon and cut the Foie Gras into cubes.

Put a pan on medium heat with butter and oil. Add shallot and bacon. Let go 3 minutes stirring often.

Pour the cream in the pan, pepper generously do not salt (bacon and foie gras are already salted).

In the first bouillons, add the foie gras, mix for a few seconds then remove from the heat. Cover, reserve until the pasta are done.

Drain the pasta well and add them to the pan. Mix gently 2 minutes.

Divide the spaghetti on the plates. Add one egg yolk on each plate. Sprinkle with parmesan shavings and, serve immediately.

Credit: https://www.toques2cuisine.com/2015/01/pates-au-foie-gras.html

Sausages / Hors d'oeuvres

Pork Andouille Sausage and Butternut Squash

with Andouille Sausage - Pork Sausage with Spices

​8 Servings

Ingredients

8 oz. Andouille Sausage

​1 Small Butternut Squash

3 tbsp. Olive Oil

Salt & pepper

1 Onion

3 Celery stalks

1 Baguette

2 oz. Fresh Sage

2 tbsp. Fresh Parsley

2 Eggs

4 tbsp. Butter

Directions

​Preheat oven to 425° F

Toss squash with 2 tbsp. olive oil and season with salt and pepper on a rimmed baking sheet

Roast until golden and tender (about 20-25 min.)

Heat remaining tbsp. of olive oil in a large skillet over

Add Pork Andouille Sausage, onion and celery and season with salt and pepper

Cook, stirring often, until vegetables are tender (about 6-8 min.)

In a separate medium bowl, whisk together eggs

Pour over bread mixture and toss until evenly moistened

Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm (about 30-35 min.)

Increase oven to 450° F and continue baking until top is deeply golden (about 15- 20 min.)

Garnish with parsley and serve.

Enjoy!

Credit: Delish.com

Sausages / Side Dishes

Andouille Sausage and Cornbread Stuffing

with Andouille Sausage - Pork Sausage with Spices

10​ servings

Ingredients

1 package (12-ounce) Andouille Sausage

12 oz Andouille Sausage cut in half horizontally and then cut into half-moon shapes

12 oz package breakfast-style bulk sausage

1 tablespoon butter

1 large sweet onion, diced

3 celery stalks, diced

1 red bell pepper, diced

1 cup chopped green onions

2 teaspoons chopped fresh thyme

1 teaspoon hot pepper sauce

1 teaspoon dried rubbed sage

salt and pepper·        

1 (12 oz) bag dry corn bread stuffing mix

1 1/2 cups chicken broth

2 tablespoons butter, cut into pieces

Directions

 Add all sausage to a large nonstick skillet and cook sausage over medium-high heat until browned and cooked through, breaking up bulk sausage with a wooden spoon. Using a slotted spoon, remove sausage to a plate and set aside.

Add 1 tablespoon butter to pan with sausage grease and add onions, celery, and red peppers. Cook until softened, about 5 minutes. Stir in green onions, hot sauce, thyme, and sage. Season with salt and pepper. Add sausage back to skillet and stir to combine.

Transfer sausage mixture to a large bowl and stir in stuffing mix. Season with salt and pepper.

Preheat oven to 350 degrees. Butter a 13×9-inch baking dish. Add enough broth to stuffing mix to moisten well (3/4 to 1 1/2 cups). Transfer to baking dish and scatter butter pieces across top. Cover with foil (butter the side that will face down so the stuffing will not stick) and bake 30 minutes. Uncover and bake 30 more minutes.

Credit: Spicy Southern Kitchen

Dry Goods / Hors d'oeuvres

Hanger Steak with Moutarde à l’ancienne, Cornichons and Organic Caperberries

with Cornichons - Baby Sour Gherkins

​4 Servings

Ingredients

1 tbsp. Cornichons

1 tbsp.Organic Caperberries

1 tbsp. Moutarde a l’Ancienne

​½ cup Walnuts

1 Garlic clove

9 tbsp. Olive oil

1 1½-lb. Hanger steak

Salt & pepper

12 Scallions

5 tsp. Sherry vinegar or red wine vinegar

¾ tsp. Thyme

Directions

​Preheat oven to 350° F.

Toast walnuts, tossing once (about 8–10 min.)

Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 tbsp. oil

Heat a large cast-iron skillet over medium-high. Put the steak and season with salt and pepper

Rub with 2 tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° F for medium-rare (about 10–12 min.)

Transfer steaks to a cutting board. Wipe out skillet and reduce heat to medium. Place scallions and 1 tbsp. oil in skillet, season with salt, and cook, turning occasionally, until softened and deeply charred (about 4 min.)

Transfer to cutting board; trim and cut. Add to bowl with walnut mixture along with vinegar, cornichons, organic caperberries, moutarde à l'ancienne, thyme, and toss; season with salt and pepper

Serve with scallion sauce

Enjoy!

Credit: Bon Appetit

Mousses / Hors d'oeuvres

Mousse Truffée Burger

with Mousse Truffée - Pork & Chicken Liver Mousse with Truffles

​4 Servings

Ingredients

5 oz. Mousse Truffée

1 1/3 oz. Beef

4 Hamburger Buns

4 Large leaves of lettuce

1 Large tomato 

4 Slices Provolone Cheese

8 oz. Crimini mushrooms

2 tbsp. Unsalted butter

Salt & pepper

Directions

In a hot cast iron skillet, add the butter, some salt and pepper and mushrooms

Made 8 patties out of the 1 1/3 oz. of beef

Slice of Truffle Mousse into 4 even slices and add each one to the top of a slice of Provolone Cheese

Season your patties generously with salt and pepper

In a searing hot cast iron skillet, cook your patties to desired degree  

Place the cheese and truffle mousse on top of your patties on the pan (about 30 sec.)

To the bottom bun add the patties with their toppings, then some mushrooms, lettuce and tomato before adding the top bun

Compete with mayonnaise (a great complement to the strong flavors of Mousse Truffee and Provolone) 

Enjoy!

Credit: Dinner then dessert

Charcuterie / Hors d'oeuvres

Mushroom Croque-Monsieur

with Jambon de Paris - Cooked Ham - 6 lbs

​6 Servings

Ingredients

10 oz. Jambon de Paris

Mornay Sauce:

​1 1/2 tbsp. Butter

1 1/2 tbsp. All Purpose Flour

1 1/2 cups Whole Milk

1 Bay Leaf

1/2 cup Finely grated Parmesan cheese

Pinch of freshly grated nutmeg

1 tbsp. of Hot Pepper sauce

Sandwiches:

8 oz. of crimini (baby bella) or button mushrooms

7 tbsp. Butter

2 tbsp. Shallot

12 Slices egg bread

12 oz. Gruyère cheese

3 oz. Gruyère cheese grated

2 tbsp. Grated Parmesan cheese

Directions

​Mornay sauce:

Melt butter in heavy medium saucepan over medium heat

Add flour; stir until pale golden (about 2 min.)

Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon (about 5 min.) 

Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper

Sandwiches:

Cut mushrooms

Melt 3 tbsp. butter in large skillet over one medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry (about 8 min.)

Transfer to plate to cool

Preheat broiler

Spread remaining butter over 1 side of bread slices. Place bread, buttered side up to plate

Broil until golden, watching closely and rotating sheet halfway through broiling (about 3 min.)

Preheat oven to 450°F. Turn 6 bread slices over; top with Jambon de Paris and Gruyere cheese. Top with remaining bread slices, broiled side up

Press to compress. Spread about 2 tbsp. of Mornay sauce over sandwiches

Divide mushroom mixture on top of sauce

Sprinkle with grated Gruyère and Parmesan

Bake sandwiches until cheese inside melts and cheese on top turns golden (about 10 min.)

Enjoy!

Credit: BonAppetit

Dry Goods / Hors d'oeuvres

Savoury Vodka Cocktail with Organic Caperberries

with Organic Caperberries -

​1 Serving

Ingredients

2 oz. Organic Caperberries

​1 oz. Cognac

1 oz. Vodka 

1 tbsp Lemon juice

2 tbsp Syrup

2 cups of Ice

2 sprigs of Fresh dill

Directions

​Combine the cognac with the vodka, lemon juice, organic caperberries and syrup in a cocktail shaker with ice

Add the dill and shake vigorously (about 10 sec.)

Strain into a rocks glass. Garnish with organic caperberries and a second sprig of dill

Enjoy!

Credit: Chatelaine

Sausages / Hors d'oeuvres

Chicken Andouille Sausage Gnocchi Skillet

with Chicken Andouille - Chicken Sausage with Spices

​4 Servings

Ingredients

15 oz. Chicken Andouille

​8 oz. Ricotta cheese gnocchi

2 cups Broccoli 

1/2 cup Butter

2 tsp. Flour

2 tsp. diced Onion

1 tsp. Garlic

Salt and pepper

Directions

​Bring a large pot of lightly salted water to a boil. Cook gnocchi (about 4 min.)

Place a steamer insert into a saucepan and fill with water up to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender (about 5 min.) Drain and keep warm

Melt 1 tsp. butter in a large skillet over medium heat

Add 1 tsp. onion and 1 tsp. garlic; cook and stir until fragrant (about 2 min.)

Add Chicken Andouille sausage; cook and stir until browned (about 5 min.) Stir in broccoli

Melt 1/2 cup butter in another skillet. Add remaining 1 tbsp. onion, 2 tsp. garlic, and flour; cook and stir until lightly browned (about 3 min.)

Stir in gnocchi

Combine sausage mixture and gnocchi mixture

Sesason with salt & pepper to taste

Enjoy!

Credit: All Recipes

Pâtés / Hors d'oeuvres

Pasta with Pâté

with Pâté de Campagne - Country Brand Pork Pâté

​2 Servings

Ingredients

4 tbs Pâté de Campagne

​5 oz. Spaghetti

1 oz. Butter

1/2 small Onion

1 clove Garlic

1 tbs. Sherry, white wine or lemon juice

10 Grapes

Directions

​Cook the pasta in a large pan of boiling water

When it is almost cooked scoop out a cup of the pasta cooking water and reserve

Whilst the pasta is cooking, place the butter into a frying pan with the onion and garlic

Once soft, add the Pâté and stir until it is melted

Add the sherry, wine or lemon juice and the grapes. Stir. Pour in the reserved cooking water to make a coating sauce

Season with salt & pepper to taste

Toss the pasta in the pate sauce and serve immediately

Enjoy!

Credit : Fuss Free Flavours

Sausages / Hors d'oeuvres

Spicy Caribbean sausages

with Chicken Andouille - Chicken Sausage with Spices

​4 Servings

Ingredients

15 oz. Chicken Andouille

2 oz.Petits Poivrons

​1 red Onion

1 medium sweet Potato

5 oz. Mango

2 tsp Agave Syrup

1 tbsp Jerk seasoning

1 tbsp Olive oil

Fresh parsley

Directions

​Heat the oven to 390 F

Put the Chicken Andouille sausages into a roasting tin with the red onion, potato, mango, agave and Petits Poivrons

Add the spice mix, then toss well to coat

Drizzle over the oil and season

Roast the sausages (about 25-30 min.)

Sprinkle with parsley and serve

Enjoy!

Credit: Good To Know

Sausages / Hors d'oeuvres

Roasted Cabbage and Apples with Smoked Chicken Sausage

with Smoked Chicken Sausage - with Apples & Calvados

​4 Servings

Ingredients

1 Ib. Smoked Chicken Sausage

​1/2 head of red Cabbage

1 Onion

1 Apple

2 Sprigs of Thyme

1 tbsp. Red Wine vinegar

2 tbsp. Olive oil

Salt & pepper

Crispy bread

Directions

​Preheat oven to 400° F

Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water

Season with salt and pepper and roast (covered) until cabbage is wilted and softened (35–45 min.)

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat

Warm the Smoked Chicken sausages until browned (5 min.)

Add to cabbage during last 10 minutes of cooking, tossing to coat

Serve with bread

Enjoy!

Credit : Bon Appetit

Charcuterie / Entrées

Antipasto Squares with Sliced Saucisson aux Cèpes and Jambon de Paris

with Sliced Saucisson Sec aux Cèpes - Sliced Air Dried Sausage with Porcini Mushrooms

6 Servings

Ingredients

1/4 lb. Sliced Saucisson Sec aux Cèpes

1/2 Ib. Jambon de Paris

​8 oz. Crescent dough

1/4 lb. sliced Mozzarella

1/2 lb. sliced Provolone

2 tbsp. extra-virgin Olive oil

2 tbsp. fresh Parmesan 

1 tsp. dried Oregano

Directions

​Preheat oven to 350° F

Place one unrolled can of crescents on prepared baking sheet and pinch together seams

Add Jambon de Paris, Sliced Saucisson aux Cepes, Provolone and Mozzarella

Unroll remaining tube of crescent dough and place on top of Jambon de Paris. Pinch together seams to seal

Brush oil over top of crescent dough, then sprinkle with Parmesan and oregano

Bake until dough is golden and cooked through (about 35 min.)

Enjoy!

Credit: Delish

Charcuterie / Hors d'oeuvres

Pan-Seared Scallops with Chorizo and Corn

with Sliced Chorizo - Sliced Spanish-Style, Spicy Air Dried Sausage

​4 Servings

Ingredients

2 oz. Sliced Chorizo

​3 Ears of corn

3 tbsp. extra-virgin Olive oil

12 Scallions

4 Garlic cloves

½ Serrano chile

Salt and pepper

1 cup Buttermilk

⅓ cup Cilantro

12 large sea Scallops

2 tbsp. unsalted Butter

1 Lime

Directions

​Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp (about 2 min.)

Carefully pour chorizo oil into a small bowl

Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned (about 2 min.)

Add corn kernels and cook, stirring occasionally, until bright yellow and softened (about 5–7 min.)

Remove from heat and let corn mixture cool in pan (about 5 min.). Gently mix in buttermilk and cilantro

Season scallops generously with salt

Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke

Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom (about 3 min.)

Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over

Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over

Enjoy!

Credit: Bon Appetit 

Charcuterie / Hors d'oeuvres

Linguine with Saucissons Sec and Littleneck Clams

with Saucisson Sec - Dried French-Style Sausage

​4 Servings

Ingredients

4 oz. Saucisson Sec

4 oz. Linguine

3 tbsp. olive oil

2 garlic cloves

1/4 tsp. red pepper

30 Littleneck clams

1/2 cup dry white wine

1/2 cup bottled clam broth

1/2 cup parsley leaves

Directions

​Bring a large pot of salted water to a boil

Add the linguine and cook until it is al dente. Drain the linguine

In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden (about 3 min.)

Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open (about 5 min.)

Add the linguine, Saucisson Sec and parsley to the clam sauce and toss over low heat until combined

Serve immediately and enjoy!

Credit: Food & Wine

Charcuterie / Entrées

Jambon Sec and Tomato Tarts

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​8 Servings

Ingredients

6 oz. Sliced Jambon Sec

​1 sheet of packaged Puff pastry

2 cups Olive oil

3 cloves Garlic

Salt & pepper

25 Cherry Tomatoes

3 sprigs fresh Rosemary

A handful of fresh basil leaves

Directions

Preheat the oven to 375° F

Roll out a sheet of the dough large enough for 8 round pieces of dough

Place the circles on a piece of parchment paper and refrigerate until you're ready to assemble the tarts

Add the garlic cloves

Tear the pieces of Jambon Sec into thirds or fourths and add 2 cups of oil and black pepper

Slice the tomatoes in half

Remove the rosemary leaves from their stems and mince finely

Line a rimmed sheet pan with a fresh piece of parchment paper

Transfer the chilled circles of puff pastry dough to the lined pan, about 1 or 2 inches apart

Assemble the tarts by placing 1/8 of the Jambon Sec-garlic mixture into the center of each disc of dough, carefully spreading the mixture but leaving a clear 3/4-inch edge of the dough; when baked, this naked edge will rise above the filling, making a pretty and appetizing golden rim of pastry

Place two or three tomato halves on top of the Jambon Sec mixture, sliced side up, and carefully brush with some of the remaining olive oil, leaving the rim of exposed dough free of oil. Sprinkle a generous pinch of the minced rosemary on top of the tomatoes

Bake for about 15 minutes, or until the dough is puffed up and cooked through to a golden brown

Serve warm and enjoy!

Credit: The City Cook 

Sausages / Hors d'oeuvres

Sausage and Cheesy Egg

with Chicken Chorizo Sausage - Smoked Chicken Sausage with Chorizo Spices

​6 Servings

Ingredients

½ Ibs Chicken Chorizo Sausage

​2 Ibs. squash

4 tbsp. olive oil

Salt and pepper

1 red onion

1 garlic clove

10 eggs

1 cup milk

1¼ cups grated cheese

Parsley, basil, and/or cilantro (for serving)

Directions

​Preheat oven to 475°

Toss squash with 2 Tbsp. olive oil, generously season with salt and pepper

Roast until softened (about 10 minutes)

Toss sausage, onion, and garlic with remaining 2 Tbsp. oil in a large bowl; season with salt and pepper

Scrape into dish with squash and toss to combine

Return to oven and roast until squash is tender and browned and other vegetables are softened ( about 10–15 minutes)

Whisk eggs and milk in same bowl and stir in 1 cup cheese; season with salt and pepper

Reduce oven temperature to 350°

Carefully pour egg mixture into baking dish

Top with remaining ¼ cup cheese

Bake until eggs are set but still slightly wobbly in the center and edges are puffed and brown (about 10–15 minutes)

Serve topped with parsley and herbs

Enjoy!

Credit : Bon Appetit

Mousses / Hors d'oeuvres

Pea Soup with Foie Gras

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

​6 Servings

Ingredients

3 oz. Bloc de Foie Gras de Canard

​1 Onion, chopped

2 cups dried whole yellow peas

1 sliced Carrot

1 sliced Celery stalk

4 oz. slab bacon

Salt & black pepper

Olive oil

Directions

​Place peas in a large pot; add cold water to cover, let soak overnight

Drain peas and add onion, carrot, celery, and bacon

Add water to cover ingredients

Bring to a boil over medium-low heat, stirring often

Continue cooking at a very low simmer, stirring every 15 min. and occasionally skimming foam from the surface, until peas are almost tender (around 2–3hrs. Time will vary depending on age of peas). Season with salt.

Simmer until peas are very tender, 15–45 min. longer. Season to taste with salt and pepper

Chill uncovered until cold, then cover and chill. Return to a simmer before continuing

Season Foie Gras cubes, with salt; divide among warmed bowls

Ladle hot soup over cubes and let stand until Foie Gras is warmed through (about 2 minutes)

Drizzle with oil; sprinkle with pepper

Enjoy!

Credit : Bon Appetit

Charcuterie / Hors d'oeuvres

Pasta with Jambon sec and Mushrooms

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings

Ingredients

2 oz. Sliced Jambon Sec

½ cup olive oil

1 Ib. mixed mushrooms

2 medium shallots, finely chopped

1 tsp. thyme leaves

Salt and pepper

1 cup chicken stock

12 oz. pappardelle or fettuccine

⅓ cup heavy cream

2 tbsp. unsalted butter

Directions

​Heat ¼ cup oil in a large oven

Arrange Jambon Sec in a single layer in pot and cook, turning once or twice, until crisp (about 5min.). Transfer to paper towels to drain

Heat remaining 2 Tbsp. of oil in same pot over high

Cook mushrooms, tossing occasionally, until browned and tender (about 5-8min.)

Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened (about 2 min.)

Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot (about 5−7 min.)

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 3 min.) less than package directions

Using tongs, transfer pasta to pot with mushrooms

Crumble half of Jambon Sec into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened (about 2 min.)

Add cream, return to a simmer, tossing until pasta is coated (about 1 min.)

Remove from heat, add butter, and toss to combine. Taste and season with salt if needed

Divide pasta among bowls. Top with more thyme and crumble remaining Jambon Sec over; season with pepper

Enjoy!

Credit : Bon Appetit

Dry Goods / Hors d'oeuvres

Cornichon Brine Bread

with Cornichons - Baby Sour Gherkins

4 servings

Ingredients

2 oz. Cornichons

​2¼ tsp. (¼-oz. envelope) active dry yeast

1 tbsp. sugar

1 cup pickle juice, heated to 110° F

1 tbsp. olive oil

1½ tsp. salt

½ cup cornichons

2 cups bread flour

½ cup rye flour, plus more for dusting

Directions

​In a stand mixer fitted with the paddle attachment, combine the yeast, sugar and pickle juice. Let sit until foamy (about 10 min.)

Add the olive oil, salt, pickles and bread flour, and mix until combined. Add in the rye flour and mix until a dough forms

Transfer the dough to a lightly floured surface. Knead for 10 min. until smooth and elastic

Place the dough in an oiled bowl, cover with a damp cloth and let it rise for about 1 hour until the dough doubles in size

Punch down the dough and place it in an oiled loaf pan. Cover with plastic wrap and let it rise for another hour

Preheat the oven to 425° F. Bake until the interior reaches 190° F and sounds hollow when tapped, 25 to 30 minutes. Allow the bread to cool completely before slicing and serving

Credit : Tasting Table

Dry Goods / Hors d'oeuvres

Pickle Juice Whiskey Sour

with Cornichons - Baby Sour Gherkins

1 Serving

Ingredients

3 oz. Cornichons

​For bread and butter pickle juice:

2¼ tsp. (¼-oz. envelope) active dry yeast

1 tbsp. sugar

1 cup pickle juice, heated to 110° F

1 tbsp. olive oil

1½ tsp. salt

½ cup cornichons

2 cups bread flour

½ cup rye flour, plus more for dusting

For the Pickle Juice Syrup:

½ cup cornichons brine

½ cup granulated sugar

For the Cocktail:

1½ oz. bourbon

¾ oz. lemon juice

½ oz. pickle juice syrup

1 egg white

Ice

Cornichons, for garnish

Directions

For the Pickle juice syrup :

In a small saucepan, combine the pickle juice and sugar over high heat. Bring to a boil and cook until the sugar has dissolved, 1 minute. Remove from the heat and let cool completely

For the cocktail :

In a shaker, combine the bourbon, lemon juice, syrup and egg white, and shake until frothy. Add ice and continue to shake until well chilled

Pour into a chilled coupe and garnish with a cornichon, then serve take out

Credit : Tasting Table

Charcuterie / Hors d'oeuvres

Chicken Chasseur

with Smoked Chicken Breast -

​4 Servings

Ingredients

2 1/4 Ibs Smoked Chicken Breast

​1 tbsp. Cooking oil

1 tsp. Salt

1/2 tsp. Fresh-ground black pepper

1 tbsp. Butter

1 Onion, chopped

3/4 Ibs Mushrooms, sliced

2 Cloves of garlic, minced

1 1/2 tsp. Flour

6 tbsp. Dry Vermouth or dry white wine

2/3 cup Canned low-sodium chicken broth or homemade stock

1 cup Canned crushed tomatoes, drained

1/4 tsp. Dried thyme

2 tbsp. fresh parsley, chopped

Directions

​In a large, deep frying pan, heat the oil over moderately high heat

Season the chicken with 1/4 of salt and pepper and place on pan

Cook until browned, turning regularly (about 8 min.)

Remove chicken from pan and pour off all but 1 tablespoon of fat from the pan

Pour off all but 1 tablespoon fat from the pan

Add the butter to the pan and reduce heat to moderately low

Add the onion and cook, stirring occasionally, until translucent (about 5 min.)

Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of salt

Cook, stirring frequently, until the vegetables are browned (about 5 min.)

Add the flour and cook, stirring, for 30 seconds

Stir in the vermouth and bring back to a simmer

Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon of salt

Add the chicken and any accumulated juices

Reduce the heat; simmer, covered, until the chicken is done (about 10 min.)

Stir in the parsley and the remaining 1/4 teaspoon pepper

Enjoy your meal !

Credit: Food & Wine

Charcuterie / Hors d'oeuvres

Smoked Duck Breasts with Blood Oranges

with Smoked Duck Breast -

​4 Servings

Ingredients

20 oz Smoked Duck Breast

Salt, freshly ground pepper

4 blood oranges

1 shallot, chopped

2 tablespoons Sherry vinegar or red wine vinegar

Salad Green

Directions

​Score skin of duck breasts; season with salt and pepper

Place skin side down on a medium low skillet; cook over low heat until fat is rendered and skin is dark gold (around 12–15 minutes)

Turn duck over, increase heat to medium, and cook 2 minutes

Transfer to a plate

Cut, Peel from oranges

Cut along sides of membranes to release segments into a medium bowl

Pour off all but 2 Tbsp. fat from skillet

Add the shallot, vinegar, and half of the orange segments

Season with salt and simmer, about 4 minutes 

Slice duck thinly and serve over salad with pan sauce and remaining blood orange

Enjoy !

Credit: Bon Appetit

Sausages / Hors d'oeuvres

Chicken Provencale Sausage, Potatoes and Peppers

with Chicken Provençale - Chicken Sausage with Spring Vegetables

​4 Servings

Ingredients

10 oz packages of Chicken Provençale

​1 Ib pound potatoes, peeled and cut into 1/2-inch cubes

1 medium red onion, cut into wedges

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1/2 cup pickled pepper rings

1 Tbsp. olive oil

Directions

​Preheat oven to 400° F

In a large bowl, add potatoes, sausage, onion, red pepper, green pepper and pepper rings

Mix oil and pepper; drizzle over potato mixture and toss to coat

Transfer to a baking pan coated with cooking spray

Roast for 30-35 minutes or until vegetables are tender, stirring occasionally

Credit: All recipes

Dry Goods / Hors d'oeuvres

Whiting fish with Moutarde Basque

with Moutarde Basque - Espelette Pepper Mustard

2 servings 

Ingredients

3 tablespoons Moutarde Basque

8 small ​whiting fillets

3 tablespoons of cream

3 tablespoons lemon juice

Half of a red onion

8 small tomatoes

Olive oil

Salt

Pepper

Directions

​Preheat the oven to 356 Fahrenheit.

Mix in a bowl, cream, lemon juice, mustard.

Place 4 fillets of whiting in a dish.

Cover the filets with the cream, lemon juice, and Moutarde Basque dressing.

Slice the red onions and cut the tomatoes in half.

Top the filets with the sliced and halved tomatoes.

Add salt and pepper to taste.

Bake for 15 minutes.

Charcuterie / Entrées

Jambon Sec Wrapped Shrimp

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings

Ingredients

8 slices Sliced Jambon Sec

16 Jumbo Shrimps

​1 tbsp finely chopped garlic

1/2 tbsp finely chopped dill

1/4 tsp freshly ground pepper

Olive oil for brushing shrimp

Directions

Shell the prawns entirely.

Cut large slices of Jambon Sec.

Wrap the prawns in the ham.

To prick them on skewers.

Put a pan on high heat with the olive oil.

Cook the kebabs 4-5 minutes on each side. Pepper.

Photo credits : https://www.foodandwine.com

Charcuterie / Side Dishes

Chorizo and Shrimp Paella

with Chorizo - Time-honored Spanish Recipe

​4 Servings

Ingredients

1 pound (casings and ends removed, sliced into rounds) Chorizo

​1 medium onion, quartered

2 celery stalks, coarsely chopped

4 garlic cloves

2 small tomatoes

2 tablespoons plus ½ cup olive oil

8 ounces shrimp, peeled, deveined

2 teaspoons kosher salt, plus more

¾ cup dry white or rose wine

2 teaspoons smoked paprika

½ teaspoon sugar

Back-Burner Stock

1 teaspoon saffron threads

1½ cups bomba rice

1 cup green olives (such as Castelvetrano), pitted, torn into large pieces

1 lemon, plus wedges for serving

Radish sprouts (for serving)

Flaky sea salt

Directions

​Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.

Heat 2 Tbsp. oil in a 12"–14" paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.

Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.

Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.

Add rice and cook, stirring constantly, until liquid starts to simmer, about 5 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12–15 minutes.

Top with olives and reserved chorizo and shrimp. Finely grate lemon zest and squeeze lemon juice over paella, top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in; serve with lemon wedges.

Recipe by Camille Becerra, Photos by Alex Lau

Sausages / Sandwiches

Chorizo salad wraps

with Chicken Chorizo Sausage - Smoked Chicken Sausage with Chorizo Spices

​6 servings

Ingredients

4 sausages Chicken Chorizo Sausage

1 tablespoonMoutarde a l’Ancienne

​olive oil cooking spray

4(500g) chorizo sausages, thinly sliced

1/2 cup sour cream

2 tablespoons lemon juice

6 sheets mountain bread

100g rocket leaves

Directions

​Spray a non-stick frying pan with oil. Heat over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Remove to a plate lined with paper towel. Allow to cool.

Place chorizo, sour cream, lemon juice and mustard in a bowl. Toss to combine. Place 1 sheet of bread on a flat surface. Top with rocket leaves and chorizo mixture. Roll up tightly to enclose filling. Repeat with remaining bread sheets, rocket and chorizo mixture. Cut wraps in half crossways. Secure halves with baking paper and string. Wrap tightly in plastic wrap.

Recipe credits: Michelle Noerianto

Photo credits: Mark O'Meara

Dry Goods / Entrées

Chicken Dijon

with Moutarde a l’Ancienne - Whole Grain Mustard

4 servings

Ingredients

2 tablespoons Moutarde a l’Ancienne

​1 tsp. Coriander seeds

2 tsp. extra-virgin Olive oil

8 medium Chicken drumsticks (about 3 oz.)

Salt and freshly ground pepper

1/4 finely chopped Onion

4 Garlic cloves, minced

1 1/2 cups low sodium Chicken broth

3 tbsp. Crème fresh or sour cream

2 tsp. chopped Tarragons

Crusty bread, for serving

Directions

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortal and let cool.Crush the seeds coarsely with a pestle.

In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.

Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.

Recipe credits: Melissa Clark

Photo credits: Johnny Valiant

Charcuterie / Entrées

Antipasto Cups

with Sliced Saucisson Sec - Sliced Air Dried Sausage

​24 cups

Ingredients

24 Sliced Saucisson Sec

1 c. ciliegine, quartered

2/3 c. grape tomatoes, quartered

1/2. cblack olives, pitted and halved

1/2 c.artichoke hearts, cut into bite size pieces

1/4 c.basil, thinly sliced

2 tsp. red wine vinegar

kosher salt

Freshly ground black

Directions

Preheat oven to 375°. Place 1 salami slice into each well of a muffin tin. Bake 8-10 minutes, until salami is crisp. Let cool in muffin tin, 10-15 minutes.

Meanwhile, make filling: into a large bowl, combine ciliegine, tomatoes, olives, artichoke hearts, basil, and vinegar. Toss gently and season with salt and pepper. Spoon into cooled salami cups and serve.

Recipe credits : Lena Abraham

Photo credits: Alexa Payesko

Dry Goods / Salads

Romano Beans with Mustard Vinaigrette and Walnuts

with Moutarde de Dijon - Dijon Mustard

​8 servings

Ingredients

2 tablespoons Moutarde de Dijon

​1 cup walnuts

3 lb. Romano beans or green beans, trimmed

3 Tbsp. red wine vinegar

1 garlic clove, finely grated

2 Tbsp. extra-virgin olive oil, plus more for drizzling

½ lemon

¾ cup very coarsely chopped parsley

Freshly ground black pepper

Directions

​Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry. Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.

Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

Recipe credits: Ignacio Mattos / Photo credits: Michael Graydon

Dry Goods / Side Dishes

Grilled Pork Tenderloin with Peach-Mustard sauce

with Moutarde de Dijon - Dijon Mustard

​8 servings 

Ingredients

3 tablespoons Moutarde de Dijon

​For the Peach-Mustard sauce: 

2 large ripe peaches, peeled, cut into small pieces

¼ cup ketchup

1 tsp. light brown sugar

½ tsp. freshly ground black pepper

½ tsp. (or more) kosher salt

For the Grilled Pork Tenderloin: 

2 pork tenderloins (about 1 lb. each)

4 tsp. kosher salt

1 tsp. freshly cracked black pepper

Vegetable oil (for grill)

½ cup peach preserves, warmed

Directions

​For the Mustard: 

Purée peaches, ketchup, mustard, brown sugar, pepper, and ½ tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.

For the Grilled Pork Tenderloin: 

Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.

Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.

Serve sliced pork with Peach-Mustard Sauce alongside.

Recipe credits: Bryan Furman / Photo credits: Peden

Charcuterie / Hors d'oeuvres

Duck Fat Chocolate Chip Cookies

with Duck Fat - Rendered Duck Fat

​20 cookies

Ingredients

1/4 cup Duck Fat

​1 1/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup butter

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Directions

Mix the floor, baking soda and salt in a small bowl. Stir with a whisk and set aside.

In the bowl, beat the duck fat, butter, brown sugar and white sugar. Add the egg and vanilla extract, and mix until even. Beat in the flour mixture until just it is evenly mixed. Add the chocolate chips

Wrap up the cookie dough in plastic wrap and refrigerate for at least 30 minutes.

While that the dough is cooling, preheat the oven to 375 degrees. Use a tablespoon to drop the cookie dough onto parchment paper, evenly spaced.

Bake for 10 to 12 minutes, or until the edges are slightly browned. Let cool and enjoy! 

 

Dry Goods / Hors d'oeuvres

Bloody Mary

with Saucisson Sec - Dried French-Style Sausage

​1 glass

Ingredients

Slices Saucisson Sec

​Celery stalk

Lime Wedge

1 oz Vodka

½ oz Pacific Pickle Works Bloody Mary Elixir 

1/2 cup Tomato juice

Rimming Salt (salt or celery salt, paprika, black pepper)

Directions

Rub a lime wedge along the lip of a pint glass, Roll the outer edge of the glass in celery salt until fully coated, fill with ice.

Squeeze the lime wedges into a shaker and drop in. Add the remaining ingredients and fill with ice. Shake gently and strain into the glass.

Garnish with a celery stalk and saucisson sec.

Dry Goods / Hors d'oeuvres

Gin & Juice

with Moutarde de Dijon - Dijon Mustard

​1 glass

Ingredients

2 oz. (mixed with water, diluted) Moutarde de Dijon

​1 oz Beefeater Gin

1 oz Martini Bianco (or another sweet white vermouth)

1 oz Cointreau

Mint (decoration)

Blueberries (decoration)

Carrot slice

Directions

​Take a highball glass and fill with ice. Fill the metal half of your shaker with ice. Add ingredients into glass half of shaker (not including decorative ingredients).

Shake and strain into highball glass. Decorate with mint leaves, carrot slices and blueberries.

Dry Goods / Hors d'oeuvres

Dirty Gimlet

with Cornichons - Baby Sour Gherkins

​1 serving

Ingredients

1 oz. brine of Cornichons

​2 oz. Gin of your choice 

1 oz. Dry Vermouth 

Directions

Take a cocktail glass of your choice and fill with ice to cool. Fill the metal half of a Boston shaker with ice. Add all ingredients into glass half of shaker, empty metal half of shaker from ice, and shake all ingredients. Double strain into cocktail glass and decorate with pickled onions and cornichons.

Recipe credit: Boris Kourkia

Dry Goods / Hors d'oeuvres

Gin & Tonic

with Organic Caperberries -

​1 glass

Ingredients

1 jar of the Organic Caperberries

​2 oz. Gin 

Dash of Cointreau 

5 oz. Artisanal Tonic Water 

Dash of carrot juice 

Directions

Add ice to a highball glass. Pour Gin into glass, pour Tonic into glass. Stir up with a bar spoon. Top with Cointreau and carrot juice and decorate with Organic Caperberries.

Dry Goods / Hors d'oeuvres

Sweet Mini Pepper Bath

with Petits Poivrons - Sweet Mini Peppers

​1 glass

Ingredients

10 to 14 Petits Poivrons

​2 oz. Gin (neutral) 

6 fresh Basil leaves 

2 oz. Fresh Lime Juice (strained without pulp) 

1 oz. Agave Nectar 

1 big piece of orange peel

Directions

Fill short cocktail glass and fill with ice to cool. Take a Boston shaker and fill the metal part with ice. Add Petits Poivrons to glass part of the shaker, and grind until completely mashed. 

Add all remaining ingredients, shake, and double strain into empty cocktail glass. Decorate with Orange peel, basil and Petits Poivrons

Sausages / Side Dishes

Chicken Basque Sausage and Peach Skewers

with Chicken Basque Sausage - Chicken Sausage with Espelette Pepper

​4 servings

Ingredients

1 10 oz. package Chicken Basque Sausage

1 4.3 oz. jarPetits Poivrons

​Olive oil 

3-4 peaches 

8 oz. Halloumi Cheese 

Handful of cilantro 

Directions

​Preheat the grill to medium high. Slice the peaches to 3/4 inch thick wedges. Slice the Chicken Basque Sausage into 1/2 inch slices, and the Halloumi into small cubes. Brush the Halloumi with olive oil, and skewer the sausages, peaches, halloumi and Petits Poivrons. Grill until all sides are nicely seared with grill marks. Place on platter and sprinkle with cilantro for garnish. 

Sausages / Side Dishes

Chicken Andouille Sausage Kebabs with Jambon Sec

with Chicken Andouille - Chicken Sausage with Spices

​4 servings

Ingredients

1 10 oz. package Chicken Andouille

6 oz. Sliced Jambon Sec

​Vegetable oil 

4 oz. Fontina Cheese 

1 pt. cherry tomatoes 

3 big yellow peppers

Directions

​Preheat the grill to medium high and brush the grates with vegetable oil. Slice the Chicken Andouille Sausage links into 1/2 inch slices, and cube the cheese. Slice the yellow peppers to the size of your preference. Place a cheese cube on a slice of sausage, and wrap tightly with a slice of Jambon Sec. Repeat with the remaining sausages, cheese and Jambon Sec. 

Thread the sausage bundles onto 12-inch skewers along with the tomatoes and yellow peppers. Grill the kebabs, covered and turning occasionally, until the Jambon Sec is crisp (about 10 minutes). 

Charcuterie / Side Dishes

Brussels Sprouts with Chorizo

with Chorizo - Time-honored Spanish Recipe

​6 servings

Ingredients

8 oz. chopped in 1/2-inch pieces Chorizo

​2 tablespoons extra-virgin olive oil

1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick

Salt and pepper

3 garlic cloves, minced

1/2 teaspoon Spanish paprika

2 tablespoons roughly chopped parsley

Directions

​In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.

Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about two minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.

Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.

Add garlic and paprika and stir to coat. Return chorizo to pan and cook, stirring, two minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

Credit: Saveur.com

Sausages / Entrées

Israeli Couscous Risotto with Peas, Sausage

with Andouille Sausage - Pork Sausage with Spices

​2 servings

Ingredients

3 links, sliced into discs Andouille Sausage

​1 cup Israeli couscous

3 cups chicken stock

2/3 cup fresh peas

1 tbs butter

2 tbs olive oil, divided

1/4 cup fresh parsley

salt and pepper

Directions

​In a medium saucepan over low heat, bring chicken broth to a simmer - keep warm. In a small skillet, heat 1 tbs olive oil over medium high heat until shimmering. When hot, add sausage slices and sear, undisturbed for 2 minutes. Flip sausage, cook an additional 2 minutes on opposite side. Reduce heat and cover to cook through, an additional 3 minutes. Remove from heat and set aside.

In a separate skillet, over medium heat, warm remaining 1 tbs olive oil. When shimmering, toast couscous until lightly browned, about 5 minutes. After couscous is toasted, add 1 ladleful of chicken stock, stirring vigorously. Continue stirring until stock has been absorbed. Add next ladleful of stock and repeat process until all 3 cups have been absorbed (about 8 ladlefuls and 25 minutes). When all stock has been incorporated, add peas and sausage. Stir to combine. Finish with addition of 1 tbs butter and salt and pepper to taste. Serve immediately and enjoy.

Recipe credits: http://abetterhappierstsebastian.com

Charcuterie / Sandwiches

Chickpea and Chorizo Tostadas

with Chorizo - Time-honored Spanish Recipe

​4 tostadas

Ingredients

8 oz. Chorizo

1 15 oz. can chickpeas

1 lime

1/4 cup plain whole milk Greek Yogurt

1 tsp. kosher salt

8 sprigs cilantro

4 tostada shells

Directions

​Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use. Finely grate zest of 1 lime with a microplane or grater into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.

Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.

Add reserved chickpeas and remaining ¼ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.

Spread reserved crema over 4 tostada shells.Top crema with chorizo mixture. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Recipe credits: Lauren Schaefer

Sausages / Side Dishes

Sausage Kebabs with Broccoli, Tomatoes and White Bean Salad

with Chicken Sausage - with Spinach & Gruyere Cheese

​4 servings

Ingredients

8 oz. Chicken Sausage

​24 cherry tomatoes

1 lemon

1 tablespoon olive oil

2 teaspoons olive oil

2 can cannellini beans

1/2 cup fresh flat-leaf parsley

1/2 cup fresh basil leaves

2 scallions

Kosher salt and pepper

Directions

​Heat grill to medium-high. Roughly chop 8 tomatoes. Grate 2 teaspoons lemon zest and squeeze the juice (you should get about 3 tablespoons) into a medium bowl; whisk in 1 tablespoon oil. Add the beans, chopped tomatoes, parsley, basil, scallions, and 1/4 teaspoon each salt and pepper.

In a large bowl, toss together the sausage, broccoli, and the remaining 16 tomatoes with the remaining 2 teaspoons oil and 1/4 teaspoon each salt and pepper.

Divide the sausage and vegetables among 8 skewers and grill, covered, turning once, until lightly charred and cooked through, 8 to 10 minutes. Serve with the bean salad.

Recipe credits: Women's Day Kitchen / Photo credit: Steve Giralt

Sausages / Entrées

Cheesy Sausage Bombs

with Chicken Sausage - with Spinach & Gruyere Cheese

​16 bombs

Ingredients

3.4 lb. casings removed Chicken Sausage

​Cooking spray, for pan

1 tsp. Olive oil

8 oz. Cream cheese, softened

2 cups shredded Cheddar

3 tbsp. finely chopped Chives, divided

2 cans refrigerated biscuit dough

2 tbsp. melted Butter

1 tsp. Garlic powder

Freshly ground black pepper

Directions

​Preheat oven to 350° and grease a large baking dish with cooking spray. In a large skillet over medium high heat, heat olive oil. Add sausage, breaking up the meat with a wooden spoon, and cook until meat is golden and cooked through, about 5 minutes. Remove from heat and drain cooked sausage on paper towels then transfer to a large bowl.

Add cream cheese, cheddar and 1 tablespoon chives. Season with freshly ground black pepper then mix until well combined.

On a cutting board, flatten a biscuit round into a thin flat circle (about ¼” thick). Spoon about a tablespoon of the sausage and cheese mixture into the center then wrap the dough around the mixture. Pinch to seal.

Place seam side-down in prepared baking dish. Repeat with remaining biscuit rounds.

Brush the top of the biscuits with melted butter then sprinkle with garlic powder and remaining chives. Grind more pepper on top.

Bake until biscuits are golden, 10 to 15 minutes. Serve warm.

Recipe credits: Lauren Miyashiro / Photo credits: Charlie Gillette

Sausages / Side Dishes

Creamy Tuscan Chicken Sausage Pasta

with Chicken Sausage - with Spinach & Gruyere Cheese

​6 servings

Ingredients

1 lb. sliced on the bias Chicken Sausage

​Kosher salt and freshly ground black pepper

1 lb. pasta

1 tablespoon extra-virgin olive oil 2 cloves garlic, minced

2 cups diced tomatoes

1/2 cup heavy cream

1/2 cup freshly grated Parmesan, plus more for serving

1 cup baby spinach

Fresh torn basil, for garnish

Directions

​In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.

Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

Recipe credits: Lauren Miyashiro

Sausages / Side Dishes

Sun-Dried Tomato and Sausage Pasta

with Smoked Chicken Sausage - with Apples & Calvados

​4 servings

Ingredients

13 oz. Smoked Chicken Sausage

​1 tbsp.extra-virgin olive oil 1/2 sweet onion, finely diced 1 clove garlic, minced 2 oz. sun-dried tomatoes, julienned and dry packed 8 oz. penne 2 cups low-sodium chicken broth 3/4 cup half-and-half 1/2 cup Grated Gruyère 2 tablespoons Freshly Chopped Parsley

Directions

​Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.

Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

Recipe and photo credits: Karly Campbell

Sausages / Side Dishes

Andouille Sausage Stuffed Peppers

with Andouille Sausage - Pork Sausage with Spices

​5 servings

Ingredients

1 lb. Andouille Sausage

​5 red bell peppers

1/2 cup cremini mushrooms, finely chopped

2 cups steamed long grain white rice

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper

1 1/2 cup shredded Italian blend cheese, divided

Finely chopped parsley, for serving

Directions

​Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.

In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.

Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.

Recipe and photo credits: Tiffany Azure

Sausages / Side Dishes

Andouille Sausage and Shrimp with Creole Mustard Sauce

with Andouille Sausage - Pork Sausage with Spices

​4 servings

Ingredients

1 lb. cut crosswise on diagonal into 3/4-inch-wide strips Andouille Sausage

​1 oz. uncooked peeled deveined large Shrimp

1 tbsp. Creole or Cajun seasoning

2 tbsp. vegetable Oil, divided

1 large Onion, halved, thinly sliced

1 large red Bell pepper, cut into 1/3-inch-wide strips

1 tbsp. chopped fresh Thyme

1 cup low-salt Chicken broth

5 tbsp. Creole Mustard (such as Zatarain's)

2 tsp. red Wine vinegar

Directions

​Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.

Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.

Return sausage and shrimp to skillet. Simmer untilheated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Credit: Bon Appetit

Sausages / Side Dishes

Honey Mustard Chicken Sausage Kebab

with Chicken Sausage - with Spinach & Gruyere Cheese

​4 servings

Ingredients

4 sausages, each cut into 6 pieces Chicken Sausage

6 tablespoonsMoutarde de Dijon

​2 tbsp. Honey

1 tbsp. Mayonnaise

24 mini Bell peppers

Olive oil

Directions

​Prepare barbecue (medium-high heat). Whisk mustard, honey, and mayonnaise in small bowl to blend. Thread 3 sausage pieces alternately with 3 peppers onto each of 8 skewers and place on baking sheet. Brush with oil; sprinkle with salt and pepper.

Grill skewers until vegetables are lightly charred and crisp-tender and sausage is heated through, turning occasionally and brushing with mustard mixture during last 1 or 2 minutes, about 8 minutes total.

Arrange skewers on platter. Brush with any remaining mustard mixture.

Recipe credits: Jill Silverman Hough

Sausages / Entrées

Chicken Sausage Omelette with Greens and Cheese

with Smoked Chicken Sausage - with Apples & Calvados

​2 servings

Ingredients

4 oz. Smoked Chicken Sausage

​2 tablespoons unsalted butter, divided

4 large eggs, beaten to blend, divided

Kosher salt, freshly ground pepper

⅓ cup Muenster cheese, shredded, divided

⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided

Directions

​Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.

Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.

Recipe credits: Rick Martinez

Sausages / Side Dishes

Sausage and Escarole Over Toast

with Chicken Sausage - with Spinach & Gruyere Cheese

​4 servings

Ingredients

1 lb. Chicken Sausage

​3 tablespoons olive oil, plus more for drizzling

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

½ teaspoon crushed red pepper flakes

3 cups low-sodium chicken broth

1 head of escarole, leaves separated and torn (about 8 cups), divided

Kosher salt, freshly ground pepper

2 tablespoons fresh lemon juice

4 thick slices country-style bread, toasted

1 Fresno chile, thinly sliced into rings

½ cup finely grated Parmesan

Directions

​Heat 3 Tbsp. oil in a Dutch oven or other medium heavy pot over medium-high. Cook sausages, turning occasionally, until well browned and cooked through, 12–15 minutes. Transfer to a plate.

Cook onions in same pot, stirring occasionally, until softened and they take on some color, 6–8 minutes. Add garlic and red pepper flakes and cook, stirring to make sure the garlic doesn’t burn, 2 minutes. Add broth and bring to a simmer. Add half of the escarole in batches, letting wilt slightly after each batch before adding more, and simmer 10 minutes. Season with salt and pepper.

Cut sausage in half on a diagonal. Mix in lemon juice and the rest of the escarole into onion mixture and place sausage on top. Cook until warmed through, about 5 minutes.

Place toast in wide bowls and mound escarole mixture on top. Place 2 sausage halves on top of each, then ladle liquid left in pan over. Top with, Parmesan, and some cracked pepper; drizzle with more oil.

Recipe credits: Brad Leone

Charcuterie / Salads

Smashed Potato Salad with Chorizo, Aioli and Scallions

with Chorizo - Time-honored Spanish Recipe

​6 servings

Ingredients

3/4 lb. Chorizo

​2 pounds small waxy red-skinned potatoes

Kosher salt

¾ cup plus 2 tablespoons vegetable oil, divided

1 medium onion, finely chopped

1 large egg yolk

1 garlic clove, finely grated

2 teaspoons fresh lemon juice

3 scallions, thinly sliced, divided

Directions

​Preheat oven to 450°. Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 20–25 minutes. Drain and return to pot to dry out; let cool. Transfer to a rimmed baking sheet and flatten with your hands. You want the skins to tear to expose some flesh; some may fall apart.

Meanwhile, heat ¼ cup vegetable oil in a medium skillet over medium-high. Cook onion, stirring occasionally, until soft, about 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes. Transfer to a fine-mesh sieve set over a measuring cup. Drain, pressing on solids, until you have about ¼ cup chorizo oil. Add ½ cup vegetable oil to chorizo oil to make ¾ cup total; set chorizo mixture aside separately.

Whisk egg yolk, garlic, and 1 tsp. water in a medium bowl to combine. Whisking constantly, gradually drizzle in chorizo oil, drop by drop at first; keep whisking until aioli is thickened and smooth. Whisk in lemon juice; season with salt.

Drizzle potatoes with remaining 2 Tbsp. vegetable oil and turn to coat; season with salt. Roast, tossing once, until golden and crisp on outer edges, 20–25 minutes; season with salt.

Toss potatoes, half of aioli, half of scallions, and reserved chorizo mixture in a large bowl; season with salt if needed.

Spread remaining aioli on a platter and arrange potato salad on top. Sprinkle with remaining scallions, then ancho chile powder, if using. Serve and enjoy.

Recipe credits: Andy Baraghani

Sausages / Side Dishes

Lentil and Andouille Sausage Cassoulet

with Chicken Andouille - Chicken Sausage with Spices

​8 servings

Ingredients

12 oz. cut on a diagonal into 1/3-inch-thick slices Chicken Andouille

​1 1 -pound 1 1/2–2-inch-thick piece smoked skin-on slab bacon

1 bay leaf

2 medium onions, 1 whole, 1 minced

2 whole cloves

2 cups French green lentils

2 tablespoons olive oil

3 medium carrots, peeled, diced

2 celery stalks, diced

Kosher salt, freshly ground pepper

3 large garlic cloves, minced

2 teaspoons coarsely chopped fresh sage

2 teaspoons coarsely chopped fresh thyme

4 cups breadcrumbs made from day-old white country bread

1/4 cup (1/2 stick) unsalted butter, melted, or olive oil

1 tablespoon coarsely chopped flat-leaf parsley

1 tablespoon coarsely chopped fresh chives

Directions

​Bring bacon and 8 cups water to boil in a large pot (bacon should be submerged). Attach bay leaf to whole onion by piercing it with cloves; add to pot. Reduce heat to medium. Simmer bacon, turning occasionally, until tender, about 1 hour. Transfer to a plate and let cool. Strain broth through a fine-mesh sieve into a large bowl. Skim off fat from surface and discard.

Combine strained broth and lentils in a large saucepan. If necessary, add more water to cover lentils by 1/2 inch. Bring to a simmer and cook, stirring occasionally, until lentils are just tender but not mushy, 18–20 minutes. Drain lentils, reserving broth. Transfer lentils to a large bowl.

Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add minced onion, carrots, celery, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly colored, 7–8 minutes. Add garlic, sage, and thyme; stir for 1 minute. Transfer to bowl with lentils.

Cut skin from cooled bacon; discard skin. Cut bacon crosswise into 1/3-inch-thick slices. Add to lentils; toss mixture gently until well combined. Season with salt and pepper. Transfer mixture to a 3-qt. baking dish. Distribute sausage evenly over lentil mixture, gently pushing into lentils. Moisten lentils with reserved broth to barely cover (2–2 1/2 cups; add water if needed).

Combine breadcrumbs with butter in a medium bowl; season lightly with salt and pepper. Toss to combine. Sprinkle evenly over lentil mixture; cover dish tightly with foil and place on a rimmed baking sheet. Bake cassoulet for 45 minutes. Remove foil; bake until breadcrumbs are golden and juices are simmering, 25–30 minutes. Let cassoulet rest for 15 minutes before serving. Sprinkle with parsley and chives.

Recipe credits: David Tanis

Sausages / Side Dishes

Cheesy Sausage and Sage Stuffing

with Chicken Sausage - with Spinach & Gruyere Cheese

​12 servings

Ingredients

1 lb. Chicken Sausage

​2 tablespoons unsalted butter, plus more

1 medium boule sourdough, cut into 1-inch pieces (9–10 cups)

2 tablespoons olive oil

2 large onions, finely chopped

3 celery stalks, chopped

¼ cup finely chopped sage

Kosher salt, freshly ground pepper

1 cup dry white wine

2 large eggs, beaten to blend

1 cup low-sodium chicken broth

2 cups half-and-half

1 pound aged cheddar, grated (about 5 cups)

Directions

​Preheat oven to 300°. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.

Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread.

Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.

Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40–50 minutes.

Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.

Do Ahead: Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

Recipe credits: Claire Saffitz

Sausages / Entrées

Roasted Cabbage and Apples with Smoked Sausage

with Smoked Chicken Sausage - with Apples & Calvados

​4 servings

Ingredients

1 lb. Smoked Chicken Sausage

​1/2 head red cabbage, thinly sliced

1 medium onion, thinly sliced

1 medium apple, sliced

2 sprigs thyme

1 tablespoon red wine vinegar

2 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

Crusty bread (for serving)

Directions

​Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1Tbsp. oil, and 1/4 cup water in a baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.

Recipe credits: The Bon Appétit Test Kitchen

Charcuterie / Side Dishes

Ham, Leek and Cheese bread Pudding

with Jambon de Paris - Cooked Ham - 6 lbs

​6 servings

Ingredients

6 oz. thinly sliced Jambon de Paris

​3 Tbs. unsalted butter; more for the baking dish

3 lb. leeks 

1 Tbs. thinly sliced fresh chives

2-1/2 cups whole milk

8 large eggs

2 Tbs. Dijon mustard

1/2 tsp. finely grated lemon zest

8 cups 1-inch-cubed sourdough bread 

8 oz. coarsely grated Gruyère, Emmentaler

Directions

​Position a rack in the center of the oven and heat to 350°F. Butter a 9×13-inch or similar 3-quart baking dish.

Trim the leeks, leaving the white and light-green parts. Slice in half lengthwise, then crosswise into 1/2-inch-thick half-moon slices to yield about 8 cups. Rinse well, then pat dry.

In a large skillet, heat the butter over medium heat. add the leeks, half of the chives, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until the leeks are very tender but not browned, 8 to 10 minutes. Allow to cool slightly.

Meanwhile, in a large bowl, whisk the milk, eggs, mustard, zest, the remaining chives, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread, cheese, ham, and the leek mixture, and toss well. Transfer to the prepared dish and bake until golden brown around the edges and set in the center, 50 minutes to 1 hour. Let rest 10 minutes before serving.

Recipe credits: Mindy Fox

Charcuterie / Entrées

Corn, Green Pepper, Ham and Cheese Omelette

with Jambon de Paris - Cooked Ham - 6 lbs

​1 omelet

Ingredients

1 slice (cut into 1/4-inch strip) Jambon de Paris

​1/2 Tbs. unsalted butter

2 heaping Tbs. fresh corn kernels 

1 Tbs. small-diced green bell pepper

Kosher salt and freshly ground black pepper

2 large eggs

1 slice Jarlsberg cheese

Directions

​Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

Recipe credits: Jessica Bard

Charcuterie / Side Dishes

Orecchiette with Ham and Peas in Cheese Sauce

with Jambon de Paris - Cooked Ham - 6 lbs

​8 servings

Ingredients

3/4 lbs. (cut into 1/2-inch dice) Jambon de Paris

​1 lb. orecchiette 

Kosher salt and freshly ground black pepper

1/2 cup unsalted butter, more for the dish

1 large shallot, finely diced (about 1/4 cup)

1/4 cup unbleached all-purpose flour

3 cups whole milk, warmed

2 cups freshly grated Grana Padano

2 tsp. chopped fresh thyme

1/4 tsp. Tabasco

2 cups frozen peas, thawed

1/2 cup coarse fresh breadcrumbs

1 Tbsp. olive oil

Directions

​Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9×13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium  saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent. Add the flour and cook, stirring, until it turns golden and smells nutty. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan.. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes. Let cool for a couple of minutes and then serve.

Recipe credits: Tony Rosenfeld 

Charcuterie / Entrées

Ham and Polenta Spoonbread

with Jambon de Paris - Cooked Ham - 6 lbs

​6 servings

Ingredients

1/2 lbs. Jambon de Paris

​2 oz. (4 Tbs.) unsalted butter; more for the pan

3 cups milk 

Salt and ground pepper

2/3 cup quick-cooking polenta

1 large yellow onion, chopped

4 oz. fontina, grated (1 cup)

2 oz. Asiago, grated (1/2 cup)

2 large eggs, separated

2 Tbs. chopped fresh basil

2 tsp. chopped fresh oregano

2 tsp. chopped fresh thyme

3 dashes red hot pepper sauce, such as Tabasco

Directions

​Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 6-cup baking dish, preferably oval.

Bring the milk and 1/2 tsp. salt to a simmer in a 4-quart saucepan over medium heat. Whisk in the polenta. Continue whisking until thick, 3 to 5 minutes. Transfer to a large bowl and set aside.

Melt 2 Tbs. of the butter in a 12-inch skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden and soft, about 15 minutes. Add the ham and stir often until warmed through, about 2 minutes.

Stir the ham mixture, cheeses, egg yolks, basil, oregano, thyme, hot pepper sauce, 1/2 tsp. salt, and 1/2 tsp. pepper into the polenta; mix well.

In a medium bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Fold the beaten egg whites into the polenta and then spread the mixture in the prepared baking pan. Cut the remaining 2 Tbs. butter into pieces and dot on top.

Bake until brown and puffed, 30 to 35 minutes. Cool on a wire rack for 10 minutes before serving with a large spoon.

Recipe credits: Bruce Weinstein and Mark Scarbrough

Charcuterie / Side Dishes

Macaroni and Cheese with Peas and Ham

with Jambon de Paris - Cooked Ham - 6 lbs

​6 servings

Ingredients

1 cup Jambon de Paris

For the topping:​

1 small garlic clove, mashed into a paste or pressed (optional)

3 Tbs. unsalted butter, melted

2 cups coarse, fresh breadcrumbs, lightly toasted

Kosher salt

For the Macaroni: 

4 Tbs. unsalted butter

1/4 cup all-purpose flour

3-1/2 cups whole milk

5 oz. finely grated sharp Cheddar

5 oz. finely grated Havarti

1 cup finely grated Parmigiano-Reggiano

Kosher salt

1 lb. elbow macaroni

2 cups frozen peas, thawed

Directions

​Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes. Slowly add the milk, while whisking constantly. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.Turn off the heat and gently whisk in the Cheddar, Havarti, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain well and return to the pot. Add the cheese sauce, peas, and ham to the pasta and gently stir to combine. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. 

Recipe credits: Tasha DeSerio

Charcuterie / Entrées

Broccoli and Ham Quiche

with Jambon de Paris - Cooked Ham - 6 lbs

​6 servings

Ingredients

1/2 cup diced Jambon de Paris

​8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup grated Gruyère

1/2 cup bite-size broccoli florets, steamed

Directions

​In a medium bowl, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Recipe credits: Joanne Chang

Charcuterie / Side Dishes

Rice and Lentils with Ham

with Jambon de Paris - Cooked Ham - 6 lbs

​4 servings 

Ingredients

3/4 lbs. Jambon de Paris

1 tsp. cumin seeds 

1 tsp. granulated sugar 

Salt and black pepper 

10 saffron threads 

1/4 tsp. turmeric 

1/2 cup French green lentils or brown lentils

3 cups lower-salt chicken broth

1 cup white basmati rice

3 medium yellow onions, halved and thinly sliced

2 tsp. minced fresh ginger

2 Tbs. white balsamic vinegar

1/4 cup extra virgin olive oil

1 tsp. coriander seeds

Directions

​Heat 2 Tbs. of the oil in a 4-quart heavy-duty saucepan over medium heat. Add the coriander seeds, cumin seeds, sugar, pepper, saffron, and turmeric and cook, stirring, until a shade darker, about 1 minute.Stir in the lentils, and then add the broth. Bring to a simmer and cook for 5 minutes. Stir in the rice, bring back to a simmer, and then cook, covered, over low heat until the liquid is absorbed and the rice and lentils are tender, about 22 minutes.

Meanwhile, heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-low heat. Add the onions and ginger, cover, and cook, stirring once or twice, for 10 minutes. Uncover and continue to cook, stirring often, until very browned and caramelized, about 30 minutes. When the rice and lentils are ready, sprinkle the ham on top, cover, and set aside off the heat to warm the ham through, about 10 minutes.

Use a fork to fluff the rice-lentil mixture, and season to taste with salt. Serve topped with the onions and sprinkled with the vinegar.

Recipe credits: Mark Scarbrough and Bruce Weinstein

Sausages / Side Dishes

Chicken Cordon Bleu Quesadillas

with Jambon de Paris - Cooked Ham - 6 lbs

​4 servings

Ingredients

8 slices Jambon de Paris

​3 boneless skinless chicken breasts (about 3/4 lb)

1 teaspoon dried oregano

1/2 teaspoon garlic powder

3 tablespoons extra-virgin olive oil, divided

8 medium flour tortillas

1/4 cup dijon mustard

1 1/2 cup shredded Swiss cheese

1 cup shredded mozzarella

Kosher salt

Freshly ground black pepper

Grated parmesan, for garnish

Directions

​Cook chicken: Season chicken all over with oregano, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add chicken and cook until golden on both sides

and cooked through in the middle, about 8 minutes per side. Let rest 10 minutes, then slice into strips.

Assemble quesadillas: Spread mustard onto 4 tortillas, then top each tortilla with 2 slices ham,

sliced chicken, Swiss cheese, and mozzarella.  Place remaining 4 tortillas on top.

In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Working one at a time, cook quesadillas until both tortillas are golden and cheese is melty, about 3 minutes per side.

While quesadillas are still warm, sprinkle with Parmesan and parsley before slicing into wedges.

Credit: Delish

Dry Goods / Side Dishes

Panko-Crusted Roast Chicken Thighs with Dijon Mustard and Thyme

with Moutarde de Dijon - Dijon Mustard

​4 servings

Ingredients

1/4 cup Moutarde de Dijon

​¾ cup panko (Japanese breadcrumbs)

4 tablespoons unsalted butter, room temperature

2 tablespoons thyme leaves, plus 3 sprigs

8 skin-on, bone-in chicken thighs, patted dry

Kosher salt, freshly ground pepper

1 pound medium carrots, scrubbed, cut into 3-inch pieces

2 tablespoons extra-virgin olive oil

Directions

​Place a rack in highest position in oven; preheat to 450°. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork. Season chicken thighs on both

sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.

Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes.

Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

Recipe credits: Jenny Rosenstratch

Charcuterie / Entrées

Salad Pizza

with Jambon de Paris Fumé - Smoked French Style Ham

​4 servings

Ingredients

4 oz. thinly sliced Jambon de Paris Fumé

​1 pound pizza dough, room temperature

3 tablespoons plus ⅓ cup extra-virgin olive oil

3 garlic cloves, finely grated

Kosher salt, freshly ground pepper

1 large head of Bibb lettuce, leaves separated and torn

4 ounces Gorgonzola, crumbled (about 1½ cups)

¼ cup pickled red onion

3 tablespoons sliced chives

2 tablespoons red wine vinegar

1 teaspoon sugar

Directions

​Preheat oven to 475°. Place dough on a rimmed baking sheet drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet. If dough springs back, let it rest a few minutes to relax before stretching again.

Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly (so lettuce won’t wilt).

Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining ⅓ cup oil. Pour dressing over salad and toss to coat. Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.

Recipe credits: Jenny Rosenstratch

Photo credits: Bobbi Lin

Charcuterie / Side Dishes

Chicken with Bell Peppers, Smoked Ham and Paprika

with Jambon de Paris Fumé - Smoked French Style Ham

​4

Ingredients

2 cups (diced) Jambon de Paris Fumé

​1 tablespoon olive oil

3- to 3 1/2- pound chicken

2 large red bell peppers, cut into strips (about 4 cups)

2 medium onions, halved, cut lengthwise into strips (about 3 cups)

1 teaspoon Spanish smoked paprika or hot paprika

1 1/2 cups low-salt chicken broth

1/4 cup chopped fresh Italian parsley

Directions

​Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes.

Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

Credit: Bon Appetit

Charcuterie / Side Dishes

Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

with Jambon de Paris Fumé - Smoked French Style Ham

​10

Ingredients

6 oz (coarsely chopped) Jambon de Paris Fumé

​2 pounds brussels sprouts

2 tablespoons (1/4 stick) butter

3 tablespoons extra-virgin olive oil

1 large garlic clove, minced

2/3 cup low-salt chicken broth

Coarse kosher salt

1/2 cup pecans, toasted, chopped

Directions

​Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

Credit: Bon Appetit

Charcuterie / Soups

Corn Soup with Potatoes and Smoked Ham

with Jambon de Paris Fumé - Smoked French Style Ham

​8

Ingredients

8 oz (diced) Jambon de Paris Fumé

​1/4 cup lard

1 cup chopped white onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, chopped

2 cups fresh corn kernels (cut from about 4 ears of corn)

1 10-ounce smoked ham hock

1 medium potato, peeled, cut into 1-inch pieces

5 cups water

Directions

​Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil.

Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Recipe credits: Douglas Rodriguez

Charcuterie / Hors d'oeuvres

Au Gratin Smoked Chicken Sausage Skillet

with Smoked Chicken Sausage - with Apples & Calvados

​6 Servings

Ingredients

3 cups (1/2 in slices) Smoked Chicken Sausage

2 Tbsp. Vegetable Oil

8 oz. Potatoes

2 1/2 C. Water

1 pkg. Frozen vegetables

2 C. Cheddar cheese, shredded

Directions

​In large saucepan fry sausage in oil until lightly browned. Ad d au gratin potatoes, sauce mix and water. Cook over medium heat (about 15 min. or until potatoes are starting to get tender stirring

occasionally)

Add vegetables. Cover and simmer for an additional 10-12minutes  or un til vegetables are tender. Sprinkle with cheese. Removefrom heat. Cover so that cheese melts. Serve hot

Credit: nueskes.com

Charcuterie / Sandwiches

Ham and Cheese Wrap with Pickles

with Jambon de Paris Fumé - Smoked French Style Ham

​2 wraps

Ingredients

8 oz (thinly sliced) Jambon de Paris Fumé

​2 12 in. flour tortillas

6 Tbsp sharp Cheddar cheese spread

6 slices dill pickle stackers

2 large leaves of green lettuce

Directions

​On each tortilla spread 3 tablespoons of the cheese spread, one-half of the thinly sliced ham, 3 pickle slices and 1 large lettuce leaf.

Rollup securing with a long toothpick.Cut in half diagonally.

Credit: nueskes.com

Charcuterie / Salads

Green Salad with Fresh Berries and Smoked Duck Breast

with Smoked Duck Breast -

​4

Ingredients

13 oz (fat cap removed, meat thin-sliced into bite-sized pieces) Smoked Duck Breast

2 tablespoonsMoutarde de Dijon

​1 C. Pecans, chopped and toasted

3 1/2 Tbsp. Sherry Vinegar

1 Shallot, chopped fine

4 Tbsp. Extra Virgin Olive Oil

Salt and Pepper

8 C. Mixed Baby Lettuces, with at least half Butter Lettuce, washed and torn

6 oz. Sartori Montamore Cheese, flaked/crumbled

1 C. Raspberries

1 C. Blackberries

Directions

​Toast the pecans in a medium sauté pan, over medium heat.  Stir constantly and remove as soon as the pecans begin browning.

Whisk together the vinegar, shallot, and mustard in a large bowl andthen whisk in the olive oil and add salt and pepper, to taste.

Add the  lettuce, duck, and cheese to the large bowl and toss to coat with the dressing. Sprinkle salad with berries and pecans beforeserving.

Credit: nueskes.com

Charcuterie / Sandwiches

Smoked Duck breasts and Cherry Pressed Sandwich

with Smoked Duck Breast -

​2 sandwiches

Ingredients

4 oz Smoked Duck Breast

2/3 cup bing cherries (pitted and halved)

2 teaspoon sherry vinegar

Kosher salt and freshly ground black pepper

2/3 cup rocket leaves 

2 teaspoons olive oil

2 french rolls (6-inch sweet)

2 ounces blue cheese (sweet, such as Gorgonzola)

Directions

​Heat a grill pan or an outdoor grill to medium (about 350°F).

Combine the cherries and vinegar in a small bowl and season well with salt and pepper. Toss to combine and set the mixture aside to macerate for at least 10 minutes.

In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a

pocket.

When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich. Fill the bottom half of the roll by layering the arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.

Place the sandwich in the heated pan or on the grill and weight it down with a heavy object (a filled teapot or a frying pan works well). Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total. Let rest in the foil 3 to 4 minutes before slicing and eating.

Sausages / Hors d'oeuvres

Spinach and Sausage Stuffed Peppers

with Andouille Sausage - Pork Sausage with Spices

​4 servings

Ingredients

1 lb Andouille Sausage

​1 bag baby spinach

2 slices white sandwich bread

1/4 cup milk

1 large egg

2 tbsp Parmigiano-Reggiano cheese

2 tbsp pine nuts

2 tbsp chopped red onion

8 small Italian frying peppers

1/4 cup extra-virgin olive oil

1 cup canned tomato sauce

1 cup low-sodium chicken broth

Directions

​In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Rinse out and dry the pan.

In a large bowl, knead the chopped bread with the milk, egg, and cheese to form a paste. Knead in the pine nuts, onion, sausage, and spinach, and season lightly with salt and pepper. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.

In the skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer.

Add the tomato sauce and chicken broth, cover, and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates

and serve right away.

Recipe credits: Grace Parisi

Charcuterie / Hors d'oeuvres

Maine Potatoes with Chorizo Vinaigrette

with Chorizo - Time-honored Spanish Recipe

​6 servings (as a side)

Ingredients

1/2 cup (not in casing) Chorizo

​1/2 pound butter, cut into large dice

1/2 cup vegetable stock

8 small Maine potatoes, cut in half

1 tablespoon vegetable oil

2 teaspoon shallots and garlic, finely diced

1 tablespoon cilantro, chopped

1/4 cup sherry vinegar

1/2 cup extra-virgin olive oil 

2 tablespoons organic whole milk yogurt

2 tablespoons crumbled queso fresco

1 tablespoon chopped cilantro

Directions

Prepare the potatoes:

Place the butter, stock, and salt in a large, heavy-bottomed sauté pan. Place the potatoes face down and cook at medium heat until the butter starts to brown all the way through. Turn off the heat and let rest for 1 minute. Turn the potatoes over and cook at medium heat to finish, about 15 minutes. Set aside until you’re ready to serve.

Prepare the vinaigrette:

In a sauté pan set over medium heat, add the vegetable oil and cook the chorizo until it becomes crumbly and is cooked through, about 10 minutes. Add the shallots,garlic, and cilantro and cook for 1 minute. Add the sherry and olive oil and mix well with a wooden spoon. Season to taste with Kosher salt and freshly cracked pepper.

To plate:

Place the potatoes on a plate in a snake-shaped line. Drizzle the warm chorizo vinaigrette over potatoes. Dollop 3 small spoonfuls of the yogurt alongside the potatoes, with 2 on one side and 1 on the other. Sprinkle the queso fresco and cilantro over the potatoes to finish.

Recipe credits: David Vargas

Charcuterie / Entrées

Pan-Seared Duck Breast

with Smoked Duck Breast -

​4 servings

Ingredients

2 Smoked Duck Breast

​1/4 cup Armagnac or brandy

1/4 cup dried cherries

2 tablespoons extra virgin olive oil, divided

3 shallots, minced

Salt and freshly ground black pepper

1 cup ruby port

1 cup red wine

2 cups chicken stock

1 cup store-bought demi-glace

Directions

​Preheat the oven to 350°F; position the rack in the middle of the oven. Score the skin of the duck breast, pat the duck dry with paper towels and let it come to room temperature while you prepare the glaze. In a small bowl, combine the Armagnac and dried cherries and set aside to soak. In a medium pan, heat 1 tablespoon olive oil over medium heat until simmering. Add the shallots, season with a little salt and pepper, and cook, stirring, until soft, 2 to 3 minutes. Add the red port and wine and raise the heat to high. Cook until it has reduced by half, 5 to 6 minutes. Add the stock and cook until the liquid has reduced by half, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over low heat. Season the duck with salt and pepper. Place it in the pan, skin-side-down, and cook until the fat has rendered out and the skin is deep brown and crispy, 8 to 10 minutes. Flip the duck over so it is skin-side-up and transfer the pan to the oven. Roast until medium–rare, 8 to 10 minutes. While the duck is baking, add the demi-glace to the pan with the reduced wine mixture and season with salt and pepper to taste. Stir in the soaked cherries, reduce the heat to medium, and cook slowly until the sauce has thickened and the cherries are soft, 7 to 9 minutes. Remove from the heat. Transfer the duck to a carving board and let rest for 10 minutes before carving.

Halve the breasts on an angle, and serve half a breast per plate with the reserved glaze.

Recipe credits: Marc Murphy

Photo credits: Cedric Angeles

Sausages / Entrées

Polenta with Sausage and Mixed Mushrooms

with Chicken Basque Sausage - Chicken Sausage with Espelette Pepper

​4 servings

Ingredients

1 lb Chicken Basque Sausage

Mushrooms and Sausage:

2 tablespoons extra virgin olive oil

2 cloves garlic, smashed

1 pound mixed mushrooms

Splash of red wine

1 cup hot water (to be used as needed)

1 tablespoon butter

Flour

1 cup freshly grated Parmigiano-Reggiano, plus more for garnish

Polenta:

1 cup quick cooking polenta

4 cups water

1 teaspoon salt

1 tablespoon butter

Directions

Bring a pot of water to a boil and add the sausages; cook for 4 to 5 minutes then remove and let cool. Peel off the casings, crumble the sausages, and set aside. In large saucepan set over medium-high heat, add the olive oil and sauté the garlic for 1 minute until golden. Use a slotted spoon to remove the garlic from the pan. Add the crumbled sausage and sauté for 2 minutes.

Add the mixed mushrooms, salt, pepper, and splash of red wine and continue to sauté for 3 to 4 minutes or until the wine has reduced. Add a bit of the hot water (as needed) to create a creamy consistency. Roll the butter in the flour and add to the pan for more creaminess, adding more water only if necessary. Add the Parmigiano-Reggiano.

Make the polenta:

Bring the water and salt to a boil in a large pot. Slowly pour the polenta into the boiling water, whisking constantly until all the polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until the polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. The polenta is done when the texture is creamy and the individual grains are tender, about 3 minutes. Turn off the heat and gently stir the butter into the polenta until melted.

To serve, spoon some polenta onto a plate, top with the mushroom–sausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. Serve immediately.

Recipe credits: Marcellino Verzino

Photo credit: Rina Oh

Sausages / Entrées

Seared Scallops with Chorizo and Potatoes

with Chorizo - Time-honored Spanish Recipe

​6 servings

Ingredients

12 oz (casing removed) Chorizo

1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces

1 pound scallops

2 tablespoons vegetable or olive oil

4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces

Corn tortillas (optional)

Directions

​To make the potatoes, half fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil. Add the potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

To make the scallops, pat them dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. Add the oil and, when quite hot, add the scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. (With high heat, the scallops will sear without overcooking.) Transfer the scallops to a wide plate and set aside.

Place the chorizo and green onions in the skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6 to 7 minutes. Add the drained potatoes and continue cooking, occasionally scraping up any sticky bits, until the potatoes begin to look crusty-brown, about 15 minutes. Meanwhile, cut the scallops into pieces that resemble the diced potatoes. When the potatoes are browned, add the scallops. Mix everything together as the scallops heat for a minute or so.

Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.

Recipe credits: Rick Bayless

Sausages / Side Dishes

Local Corn–Andouille Spoonbread

with Andouille Sausage - Pork Sausage with Spices

​4 servings as a side

Ingredients

1/2 lb (diced into 1/2-inch pieces) Andouille Sausage

​1 tablespoon unsalted butter, plus more for greasing

3 eggs, yolks separated

2 cups whole milk

1 1/2 teaspoons kosher salt and black pepper

1 teaspoon cumin

1/2 cup fine-ground cornmeal

4 scallions, sliced

1 cup fresh local corn (about 1 ear of corn), blanched

2 tablespoons maple syrup

1/2 teaspoon baking powder

Directions

​Preheat the oven to 350°F. Lightly butter a 9-inch soufflé dish and dust it lightly with the flour, shaking off any excess.

In a large bowl or stand mixer with the whisk attachment on medium speed, whisk the egg whites until soft peaks that just hold their shape form, 4 to 5 minutes. In a separate bowl, beat the egg yolks until light. This should take about 3 minutes. In a sauce pot, heat the milk over low heat with 1 teaspoon of the kosher salt, the black pepper, and the cumin. Gradually stir in the cornmeal and cook until the mixture has combined and begins to thicken, 2 to 3 minutes.

In a sauté pan, cook the sausage and scallions in the butter over medium-high heat. Add the corn and maple syrup. Remove the pan from the heat, stir into the thickened cornmeal and milk mixture, and add the baking powder, remaining 1/2 teaspoon salt, and whipped egg yolks. Gently fold in the egg whites and pour the batter into the buttered soufflé dish.

Bake for 30 minutes, until the batter has risen and serve at once.

Recipe credits: Karen Small

Photo credits:Yewande Komolafe

Sausages / Soups

Portuguese-Style Clam Chowder

with Andouille Sausage - Pork Sausage with Spices

​4 servings

Ingredients

1 lb Andouille Sausage

​5 tablespoons extra-virgin olive oil, divided use

2 tablespoons tomato paste

2 tablespoons smoked sweet paprika

2 sprigs fresh thyme

2 sprigs fresh oregano or marjoram, or 1 1/2 teaspoons dried oregano

2 (14.5-ounce) cans fire-roasted tomatoes, plus 2 cans’ worth of water

1 bulb fennel, core removed and cut into 1/2-inch-thick dice

48 cockles or littleneck clams, scrubbed thoroughly to remove any grit

3 tablespoons Madeira, either Rainwater or Verdelho style

2 tablespoons red wine vinegar

Directions

​Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat. Add the tomato paste and cook, stirring, for 5 minutes. Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the canned tomatoes, water, sausage, and fennel. Bring to a simmer and cook until fennel is tender, about 15 minutes. 

Add the clams and increase the heat to high. Simmer vigorously until the clams open, 7 to 10 minutes. Discard any clams that don’t open. Stir in the Madeira and vinegar. Divide among four bowls, drizzle with the remaining 2 tablespoons of olive oil, and serve.

Recipe credits: Barton Seaver

Photo credits: Michael Piazza

Sausages / Hors d'oeuvres

Bulgur Fried Rice

with Andouille Sausage - Pork Sausage with Spices

​6 servings

Ingredients

1/2 cup Andouille Sausage

Bulgur:

1 1/2 cups coarse bulgur

3 tablespoons grape seed or canola oil, divided

1/2 cup shaved or thinly sliced Brussels sprouts

3 tablespoons sliced scallions

1 tablespoon minced garlic and ginger

3 eggs

Sauce:

6 tablespoons low sodium soy sauce 4 1/2 teaspoons pomegranate molasses 4 1/2 teaspoons sweet soy sauce

Garnish:

1/2 cup enoki mushrooms, woody parts discarded and cut into 1-inch pieces

4 teaspoons toasted sesame seeds

4 teaspoons chopped chives 

Directions

​Soak the bulgur: put the bulgur in a bowl and cover with 4 cups water. Let soak for 1 hour. Drain well (make sure the bulgur is very dry) and reserve until ready to cook.

Make the sauce: in a bowl, mix together the ingredients until well incorporated. Heat a large sauté pan over high heat and add 2 tablespoons oil. Once the pan is hot, add the sausages and cook until caramelized, about 3 minutes. Add the Brussels spouts and scallions, and sauté until slightly brown, about 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Push everything to one side of the pan to make room for frying your eggs. Add the remaining oil to your pan and lower the heat to medium. Add the eggs and scramble vigorously until fully cooked, 3 to 5 minutes. Add the bulgur and toss, then mix in the sauce. Sauté until the sauce fully coats the ingredients in the pan.

Transfer to a serving dish and garnish with the enoki mushrooms, chives, and toasted sesame seeds.

Recipe credits: Allen Dabagh

Photo credits: Boutros

Charcuterie / Hors d'oeuvres

Chicken with Dijon Mustard

with Smoked Chicken Breast -

​4 servings

Ingredients

1 1/2 pounds Smoked Chicken Breast

1 tablespoonMoutarde de Dijon

​1/4 cup flour

2 tablespoons olive oil, divided

3 tablespoons butter

1/2 cup sliced onions

6 ounces button mushrooms, sliced 

1/2 cup pinot grigio or other dry white wine

4 ounces marinated artichoke hearts quartered, marinating liquid reserved

1/2 cup sour cream

Buttered noodles for serving

Directions

​In a bowl, mix together the flour with salt and pepper. Lightly dredge the chicken in the mixture, shaking off any excess flour. Heat a large 10-inch skillet over medium-high heat and add 1 tablespoon olive oil. Working in batches, brown the chicken tenders on one side until they’re deep golden brown, about 3 minutes. Reduce the heat to medium and rotate the tenders to cook the other side, about 2 minutes.

Move cooked tenders to a baking sheet and place in a 200˚F oven to keep warm. Repeat process for remaining chicken.

Once chicken is cooked, wipe out skillet and place over medium heat. Add the butter, swirling around until melted. Add the onions and sauté for 2 minutes or until they are softened and translucent. Make sure they do not caramelize. Increase the heat to medium-high and add the mushrooms. Sauté until just softened, about 1 minute.Deglaze the pan with the wine and cook on low until it has reduced by half of its original volume, about 3 minutes. Add in the artichokes and1/4 cup of the reserved marinating liquid to the pan, stirring gently to combine. Heat just enough to warm the artichokes, about 1 minute. Reduce heat to low and gently mix in the sour cream and Dijon Mustard. Stir until sauce is creamy and vegetables are evenly coated. Remove from heat.

Serve by spooning the creamy vegetables and sauce over the chicken tenders with buttered noodles alongside.

Recipe credits: Marian Romano

Photo credits: Yewande Komolafe

Charcuterie / Sandwiches

Jambon de Paris Sandwich

with Jambon de Paris - Cooked Ham - 6 lbs

​4 sandwiches

Ingredients

2 pounds Jambon de Paris

8 slices seeded rye bread

4 tablespoons Russian dressing

4 slices Swiss cheese

1 cup coleslaw

Russian dressing:

1 cup mayonnaise

1 cup sweet pickle relish

1⁄4 cup ketchup

1 1⁄2 tablespoons buttermilk

Directions

Preheat the oven to 300°F. Wrap the bread in aluminum foil; bake for 10 to 12 minutes, until the bread is warmed through.

Meanwhile, to steam the Jambon, bring a pot of water fitted with a steamer basket to a boil. Wrap the pastrami in aluminum foil and place in the basket; cover and allow to steam for 15 to 20 minutes, until all the slices are thoroughly heated.

To assemble each sandwich, spread 1⁄2 tablespoon Russian dressing on one slice of warm rye bread. Add 1⁄2 pound of hot Jambon to the same slice, overlaying the Russian dressing. Top the hot Jambon with 1 slice of Swiss cheese and 1⁄4 cup coleslaw. Spread 1⁄2 tablespoon Russian dressing on another slice of rye bread and place it on the sandwich. Slice in half and serve.

Recipe credits: Langer

Photo credits: Ben Fink

Charcuterie / Soups

Chilled Corn Soup with Chorizo

with Chorizo - Time-honored Spanish Recipe

​4 servings, about 4 1/2 cups

Ingredients

1/4 pound Chorizo

Corn Soup:

3 ears corn, shucked, kernels removed, and cobs reserved

2 tablespoons butter

1 medium onion, sliced

3 sprigs thyme

2 bay leaves

1/2 cup buttermilk

Chorizo Vinaigrette:

1/4 cup olive oil

1/4 cup sherry vinegar

Chives or micro-basil for garnish

Directions

Make the soup: place the cobs in saucepot and cover with 4 cups water. Simmer for 30 minutes. Strain and reserve corn stock.

Melt the butter in a saucepot and add the onions. Cook over low heat until the onions are soft and translucent, about 8 minutes. Add the corn kernels to the onions and just enough corn stock to cover. Using a piece of cheesecloth, wrap the thyme springs and bay leaves together to make a sachet. Add the sachet to the saucepot. Cover and simmer for 30 minutes. Remove the sachet and pour the soup into a blender. Purée until smooth, working in batches if necessary. Pass the puréed soup through a chinois and add the buttermilk. If the soup needs thinning, add some more of the corn stock. Season to taste with salt and white pepper. Chill completely.

Make the chorizo vinaigrette: remove the casing from the chorizo and cut into a small dice. Heat a small sauté pan over medium-low heat and add the chorizo and olive oil to render the chorizo. The oil will turn red, so be sure not to burn the chorizo. Once the chorizo has rendered, about 6 minutes, season with sherry vinegar and salt to taste.

To serve, ladle the chilled soup into espresso cups or small bowls. Spoon the chorizo vinaigrette on top of the soup and garnish with minced chives or micro-basil.

Recipe credits: Kyle Koenig

Photo credits: Yewande Komolafe

Charcuterie / Hors d'oeuvres

Curried Kale with Pan-Seared Chicken Breast

with Smoked Chicken Breast -

​4 Servings

Ingredients

4 Smoked Chicken Breast

​1/2 cup Olive oil, divided

1 cup cooked Chickpeas, drained

1/4 cup Currants

1 yellow Onion, diced small

1 tbsp. Curry powder

6 sprigs Thyme

3 Bay leaves

1 cup Chicken stock

4 cloves Garlic, thinly sliced

1 Serrano Chile, thinly sliced

1/4 cup Coconut Milk 

1 large bunch Kale, cut into thin strips

1/2 cup Cherry Tomatoes, cut lengthwise

1 stalk green Onion, cut on a bias

Directions

​Toast the chickpeas: preheat the oven to 350°F. Coat the chickpeas in 2 tablespoons olive oil and season them with salt. Place them on a sheet pan and toast them in the oven for 8 to 10 minutes. Soak the currants: place the currants in a bowl and cover them with warm water. Allow them to soak for 10 minutes. Drain the bowl and reserve the currants.

Raise the oven to 375°F. Heat a saucepan over medium heat. Once it’s hot, add 3 tablespoons olive oil and the onions. Allow the onions to caramelize, about 10 minutes. Add the curry powder in the last 2 minutes of cooking. While the onion mixture sautés, make the bouquet garni: place the bay leaves and thyme in cheesecloth and tie it together tightly. 

Once the onions are caramelized, add the chicken stock, garlic, Serrano chiles, and the bouquet garni to the pan and let it simmer. Reduce heat to low and cover with a lid.

While the sauce is simmering, season the chicken breasts with salt and pepper on both sides. Dust the skin side of the breast with flour. Add the remaining oil to a sauté pan large enough to fit all of the chicken. Heat the oil over high heat and place the chicken breasts skin side down in the pan. Once the breasts start to brown, about 4 minutes, reduce the heat to medium and allow the breasts to finish searing for another 2 minutes.

Place the pan in the oven to finish cooking, another 7 to 9 minutes.  Add the toasted chickpeas, coconut milk, and soaked currants to the sauce. Simmer uncovered until the sauce thickens, about 3 to 4 minutes. Once the sauce has thickened, remove the pan from the heat. Add thekale, tomatoes, and green onions. Toss together and check for seasoning. Remove the bouquet garni.

Once the chicken breasts have finished cooking, allow them to rest for 4 to 5 minutes. Cut the chicken on the bias. Serve the breast on top of a bed of the curried kale.

Recipe credits: Digby Stridiron

Photo credits: Yewande Komolafe

Charcuterie / Hors d'oeuvres

Seafood and Chorizo Sofrito

with Chorizo - Time-honored Spanish Recipe

​4 servings

Ingredients

6 ounces sliced Chorizo

​1 cup olive oil

8 cloves thinly sliced garlic 

1 cup finely diced Spanish onion 

1/4 cup Indian lime pickle

1 1/2 pounds heirloom beefsteak tomatoes, chopped 

2 cups diced eggplant (about 2 eggplants)

Kosher salt and cracked pepper to taste

1/2 cup rice wine vinegar

1/2 pound small marble potatoes, quartered (or any small multi-colored potatoes)

1 cup tomato juice

2 1/2 cups chicken stock

1/2 pound de-bearded and washed mussels 

8 ounces pollock fillet

1/4 cup lemon juice

4 ounces aged goat cheese

Charred bread for serving

Directions

​In a large pan, add the olive oil and slowly render the sliced chorizo over low heat, about 3 minutes. Raise the heat to medium and quickly add the garlic, onions, and lime pickle. Sauté for 5 minutes until the onions and garlic have softened and colored lightly. Add in the tomatoes and eggplant and season with salt and pepper.

Sauté for 5 to 7 minutes until they start soften. Add the rice wine vinegar to deglaze the pan. Add the potatoes, tomato juice, and chicken stock, and turn the heat down to low.

Cover the pan and cook for 20 minutes, making sure to stir frequently. After the potatoes have softened, add the mussels, pollock, and lemon juice. Cover and simmer until the mussels open and the pollock starts to flake, about 3 minutes.

Divide the stew, mussels, and flaked fish between serving dishes. Serve with aged goat cheese and charred bread alongside.

Recipe credits: Christopher Cryer

Photo credits: Alexander Stein

Sausages / Hors d'oeuvres

Rigatoni with Sausage and Fennel

with Chicken Basque Sausage - Chicken Sausage with Espelette Pepper

​6 Servings

Ingredients

1 1/4 pounds Chicken Basque Sausage

​3 tbsp. Olive oil

3 cups chopped Fennel (1 large bulb)

1 1/2 cups chopped yellow Onion

2 tsp. minced Garlic (2 cloves)

1/2 tsp. Whole fennel seeds, crushed with a mortar and pestle

1/2 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 cup dry white Wine

1 cup heavy Cream

2/3 cup half-and-half

2 tbsp. Tomato paste

1 oz. Rigatoni

1.2 cup chopped Parsley leaves

1 cup freshly grated Italian Parmesan cheese, divided 

Directions

​Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onions and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.

Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.

Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1⁄2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1⁄2 cup Parmesan on the side.

Recipe credits: Ina Garten

Photo credits: Quentin Bacon

Charcuterie / Entrées

Persimmons with Mozzarella, Jambon Sec, and Maple Vinaigrette

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​2 to 4 Servings

Ingredients

8 thin slices Sliced Jambon Sec

Maple Vinaigrette:

2 tbsp. Olive oil 

1 tsp. white Balsamic vinegar 

1/2 tsp. maple Syrup

Fine sea salt and ground pepper

Salad:

2 very Ripe and soft Persimmons, peeled and torn into chunks

8 1/2 oz. Mozzarella Di Bufala, drained and torn into bite-sized chunks

1 small handful fresh Basil leaves

Directions

​Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper

Arrange the persimmons, mozzarella, and sliced Jambon Sec on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately

Credit: Meike Peters

Sausages / Sandwiches

Sausage Smashed Burgers

with Chicken Andouille - Chicken Sausage with Spices

​4 Servings

Ingredients

1 lb Chicken Andouille

1/2 cup Pickles

1 cup Sprout slaw

4 cups diced Onions

2 tbsp. Oil

1/4 cup unsalted Butter

8 slices Brioche bread

2 Tomatoes, sliced

1 cup Shredded cheese

Directions

​Combine sugar, vinegar and water in a sauce pot and bring to a boil. Remove from heat and add cucumber slices. Refrigerate for an hour before use, the cucumbers will be tender yet still have texture.

Combine Brussels sprouts, mayonnaise and garlic paste in a mixing bowl; mix well and keep refrigerated until ready to use. Heat oil in a large skillet over medium. Add onions, butter and cook on medium-low heat for 30 minutes, stirring often until onions are tender. Drain and reserve excess butter to toast bread slices, refrigerate onions until cooled.

Heat 1 tablespoon of reserved onion butter in the same skillet over medium. Toast 2 slices of bread at a time until desired doneness; repeat with remaining ingredients and set aside. In the same skillet, heat the tomato slices until a slight charring occurs, set aside.

Combine the sausage and caramelized onions together in a mixing bowl. Divide the sausage mix into 4 equal parts and roll into individual ball-shapes. Using the same skillet, smash the sausage into the skillet with a flat spatula until you have your desired thickness. Cook over medium heat for 12-15 minutes or until the natural juices run clear. Finish with the shredded cheese and let melt before removing from the skillet.

You can cook them all in the same skillet or two at a time.

Layer the burger between toasted bread with tomatoes, pickles and slaw. Serve.

Recipe credits: Katerina from Diethood

Dry Goods / Hors d'oeuvres

Maple Mustard Salmon in Foil

with Moutarde de Dijon - Dijon Mustard

​4 Servings

Ingredients

1 tbsp. Moutarde de Dijon

1/3 cupMoutarde a l’Ancienne

2 oz. fresh Salmon fillet with skin

1/4 cup maple Syrup

Salt and fresh ground pepper, to taste

Chopped fresh parsley, for garnish

Large piece of Wrap Aluminium foil

Directions

​Preheat oven to 375F. Line a baking sheet with a large piece of foil. Set the salmon fillet over the foil and set aside.

In a small mixing bowl combine mustards and maple syrup; whisk until thoroughly combined.

Pour the maple mustard mixture over the salmon and using a pastry brush spread the sauce evenly over the salmon. Season with salt and pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the sauce does not leak out.

Bake for 20 to 22 minutes, or until cooked through. Cooking time will depend on the thickness of the salmon. Remove from oven and carefully open up the packet. Put it under the broiler for 3 minutes, or until golden.

Remove from oven; garnish with parsley and serve immediately.

Recipe credits: Katerina from Diethood

Sausages / Hors d'oeuvres

One-Pot Chicken Sausage and Noodles

with Chicken Sausage - with Spinach & Gruyere Cheese

​4 Servings

Ingredients

14 oz. Chicken Sausage

3 tbsp. Olive oil

1 large yellow Onion, thinly sliced

2 to 3 Garlic cloves, chopped

4 Banana peppers , sliced into rounds

2 cups diced fresh Tomatoes

3 sprigs fresh Thyme leaves

Salt and fresh ground pepper

8 oz. Egg Noodles

1-1/2 cups Vegetable broth

1 cup Skim milk

1 cup shredded Parmesan cheese

Crushed red pepper and parsley, for garnish

Directions

​Heat olive oil over medium-high heat. Add sliced onions, garlic, peppers, tomatoes, sausage, and thyme leaves. Season with salt and pepper; continue to cook, stirring occasionally, until vegetables are slightly tender (about 5 min.)

Add noodles, broth, and milk. Bring mixture to a boil. Turn down the heat to medium-low, cover the pot, and continue to cook for 12 minutes.

Remove from heat and stir in the cheese. Let stand 5 minutes. Garnish with crushed red pepper and fresh parsley. Serve.

Credit: Katerina from Diethood

Sausages / Soups

Smoked Sausage, Kale and Potato Soup

with Smoked Chicken Sausage - with Apples & Calvados

​10

Ingredients

14 oz Smoked Chicken Sausage

1 tablespoon butter

2 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, finely chopped

4 cups torn kale leaves

Salt and fresh ground pepper

1 sprig fresh rosemary

1/2 teaspoon dried thyme

3 cups cubed potatoes

1 carton (32-ounces) low-sodium fat-free chicken broth

2 cups soy milk 

Directions

​Melt butter and heat olive oil in a large soup pot over medium-high heat.

Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary and thyme; stir to combine and cook for 8 minutes, stirring occasionally. Stir in potatoes.

Add chicken broth and soy milk; bring to a boil. Reduce to a simmer and continue to cook for 10 to 12 minutes, or until potatoes are fully cooked and tender. Remove from heat.

Taste for seasonings and adjust accordingly. Remove rosemary sprig. Ladle soup into bowls and serve.

Recipe credits: Katerina from Diethood

Dry Goods / Hors d'oeuvres

Slow Cooker Maple Mustard Corned Beef

with Moutarde de Dijon - Dijon Mustard

​6

Ingredients

1/4 cup Moutarde de Dijon

​3-5 lb. flat cut corned beef roast (ditch the spice packet)

pepper for seasoning roast

cooking oil

½ cup maple Syrup

¼ tsp. black pepper

1 garlic clove, minced

Directions

​Pat the corned beef dry with a paper towel. Sprinkle the corned beef with pepper.

Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.

Place the browned corned beef into a 4-quart or larger slow cooker.

In a small bowl mix together the maple syrup, mustard, pepper, and garlic

clove. Pour this sauce over the corned beef in the slow cooker.

Cover and cook and LOW for 6-7 hours, without opening the lid during the cooking time.

Serve with desired sides, for instance mashed red potatoes, steamed carrots and cabbage.

Recipe credits: Sarah Olson