Enjoy recipes from our kitchen to yours.

Ingredients / serve 4

• ½ cup of diced eggplant
• ½ cup of diced red onion
• ½ cup of diced red pepper
• ½ cup of diced zucchini
• ½ cup of diced summer squash
• ½ cup of diced tomato
• 1 tbsp. of chopped garlic
• 1 bay leaf
• 1 sprig of thyme
• 1tbsp of chopped marjoram / oregano
• 1/4 cup Pure Virgin Olive Oil
• Salt & Pepper to taste

Method:

• Heat a large shallow sauté pan, add ½ of the olive oil.
• Place the red onion, red pepper and eggplant in the sauté pan, add the bay leaf and fresh thyme, stir gently and cook for about 3 minutes on high heat.
• Add more olive oil if necessary, and now add the zucchini, summer squash, garlic, stir gently & cook for an additional 3 minutes, add the diced tomato & fresh herbs.
• Adjust seasoning with fresh ground pepper and salt.
• Best served right away to preserve the bright colors, flavors & freshness of this dish.
• This is a great vegetable side dish for the summer whether you serve grilled meats, fish or with fresh pasta. 
   

Watch his cooking demo Chef Kim aired on WCAX.

This recipe is for one 10” tart

Tart Dough:
6 TBSP cold unsalted butter, cubed
1 large egg
1/3 cup powdered sugar
1 ¼ cups pastry flour
1 ½ tsp baking powder

Custard:
½ cup whole milk
½ vanilla bean
2 eggs
2 eggs yolks
1/3 cup granulated sugar
1 TBSP pastry flour
1 TBSP crème fraîche or sour cream

Filling:
2 cups pitted Rainier Cherries

To make the tart dough:
Place cubed butter and egg in bowl of an electric mixer and beat with the paddle attachment for 2 to 3 minutes; mixture will be lumpy. Add sugar and mix until well incorporated on medium speed; mixture will still be lumpy. Add your flour and baking powder and stop mixing once the dough is smooth and stays together.

Preheat the oven to 350ºF. Butter or spray a 10” tart pan and place on a sheet tray. Flour the sugar dough and your rolling surface and roll the dough out to roughly a 12” circle. Transfer the circle of dough into the tart shell so that an even amount of dough hangs over the edge all the way around. A trick to doing this is to roll the dough up onto the rolling pin, and then unrolling it over the tart pan. Carefully press the dough into the pan so it’s flush and use the rolling pin or your fingers to remove the excess dough from over the edges. Lightly dock the dough with a fork along the bottom and bake until a light golden brown and just fully baked, about 15 minutes.

To make the custard:
Heat the milk in a saucepot over medium heat along with the half vanilla bean (make sure to use a paring knife to slice the bean lengthwise and scrape the seeds out. Add both the seeds and the pod into the milk). Once bubbles form around the edges of the milk, remove from the heat. In a mixing bowl, whisk eggs and yolks well. Whisk in the flour, sugar and crème fraîche. When smooth, slowly whisk in the heated milk and whisk until well combined. Strain the mixture through a sieve or cheesecloth into a clean bowl.

To assemble:
Place the pitted Rainier Cherries in the bottom of the pre-baked tart shell. Pour the custard over the cherries to fill the rest of the tart. Place the tart in the oven and bake until the custard is set (jiggles, but it’s not liquid), about 20 minutes. Cool completely before unmolding the tart from the pan.

Garnish with powdered sugar and more Rainier Cherries.

7 ¾ oz bread flour
7 oz cake flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp clove
½ tsp salt
12 oz butter
8 oz brown sugar
¼ cup molasses
1 egg

In your mixer with the paddle attachment, cream the butter and the brown sugar until there are no lumps and the batter is light and fluffy. Add the egg, mix to combine. Add the molasses, incorporate and scrape the bowl well. In a separate bowl, sift all the dry ingredients together. Add the dry ingredients to the butter mixture and mix until just combined—do not over mix. Wrap the dough in plastic wrap and chill for 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Roll the dough out on a well-floured surface to between 1/8” to ¼” thick (thinner will give you crisp cookies, thicker will be crunchy on the outside and still chewy on the inside). Using your favorite holiday cookie cutter, cut out shapes and place them on a parchment lined sheet pan. Bake for 10-15 minutes, depending on size and thickness of the cookie. Cookies should be crisp and brown on the bottom and edges and set in the center. Cool, then decorate with your favorite frosting and décor.

Enjoy!

Makes 16 servings

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Combine oats, flour, sugar, baking soda, baking powder and salt in a large bowl.

Whisk buttermilk, eggs, melted butter and vanilla extract in medium bowl. Add to dry ingredients; whisk until blended but some small lumps remain. Let batter stand to thicken, about 2 hours.

Heat oven to 250 degrees. Heat a large, heavy skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. (You may want to spread it around a bit.) Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.

Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary.

Note: Batter can be prepared up to 1 day ahead. Cover batter and refrigerate.

Ingredients / serves 2

• 1 English Cucumber
• 1 tbspn of chopped Shallot
• ½ lemon Juice
• 1/3 cup Pure Virgin Olive Oil
• 2 slices of Mozzarella
• 2 slices of Tomato
• 2 basil leaves
• Salt & Pepper to taste
• Water as needed

Method:

• Wash the cucumber and cut it into 1 inch rounds, place in a blender, add the shallot, lemon juice, salt & pepper and blend it.
• Once obtaining a semi thick consistency, add the olive and adjust seasoning if necessary. Place it in the refrigerator for 30 minutes (best served chilled)
• Cut the mozzarella and tomato into triangles and layer them and alternate the color. Season with Salt & Fresh Ground Pepper in between layers
• Place it in the center of a soup bowl, top it off with the basil leaves.
• Pour the Chilled Soup around it.

Bon Appetit

4 ounces cashews
12 ounces rolled oats
4 ounces coconut flakes
4 ounces walnuts
4 ounces almonds
4 ounces sunflower seeds

3/4 cup maple syrup (darker is better)
1/2 cup honey
2 TBSP brown sugar
1 TBSP cinnamon
1 1/2 tsp vanilla
1 1/2 ounces butter

4 oz dark raisins
4 ounces light raisins
4 ounces dried cranberries

Directions: in a pot, gently heat the maple syrup, honey, brown sugar, cinnamon, vanilla and butter until just melted. Do not boil.

Toss with cashews, oatmeal, coconut, walnuts, almonds and sunflower seeds.

Spread out onto parchment lined sheetpans and bake at 250 degrees F until golden brown, stirring occasionally. Once cool, break up into small clusters and combine with the dried fruit. Substitute other fruit in if desired, such as diced dried apricots, dried blueberries or dried cherries.

Store in an airtight container at room temperature.
 

Ingredients:

1 Cup warm milk
2 teaspoons sugar
2 Tablespoons Safin Yeast
4 Cups Unbleached Flour
6 Eggs
1 teaspoon salt
½ Cup Butter
½ Cup Sugar
½ Cup Currants & Raisins mixed
1 teaspoon Orange zest
1 teaspoon Lemon zest

Preparation:

(1) Place all ingredients in large bowl with warm milk added last. Rise to double – knock back down and form into two pans. Rise again to double. Bake for 30 to 40 minutes in a 350 degree oven.

(2) While warm prick the surface and brush with Rum Syrup

Rum Syrup:

1 Cup water
1 Cup Granulated Sugar
2 Tablespoons Rum

Note: May be iced with water icing when cold.

Water Icing: 2 Cups Granulated Sugar mixed with ½ Cup Water

Ingredients:

1 1/2 qt lukewarm water
1/2 oz. instant yeast
1/2 C honey
1/2 C unsalted butter
1 oz. salt
2 3/4 lbs. bread flour
1 1/4 lbs. whole wheat flour

Preparation:

Add all ingredients to mixing bowl in the order that they are listed. Mix until a soft dough forms. Remove dough to lightly floured surface and knead into a ball, curling fingers under with heels of hands on top. Cover and let rise 10 minutes. Portion into 1.2 lb dough balls and cover and let rise again 10 minutes. Shape into loaves and place in greased standard size (8x4) loaf pan. Brush with lightly beaten egg and sprinkle with cracked wheat (wheat optional). Cover and let rise until it has risen about one inch over the top edge of the loaf pan. Bake 45 minutes at 350 degrees until golden brown. Remove from pan, let cool on wire rack. Enjoy!
 

1/2 cup butter
1 1/2 cups pure Vermont maple syrup (or you can substitute maple sugar)
2 eggs
1/2 cup milk
1/4 tsp salt
2 cups flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
 
Preheat oven to 350 degrees
 
Mix and sift dry ingredients into mixer bowl with paddle attachment. Add butter and blend until butter pieces are very small. Add the syrup, milk and eggs slowly, blending well and scraping often. Mix until just smooth.
 
Pour batter into desired pans (cake pans, bundt pans, loaf pans, etc) and bake until a toothpick comes out clean (baking time depends on oven as well as pan size). Cool and enjoy!
 
For a slight variation: adding 1 cup of either chopped nuts or dried fruit to the batter before baking is also delicious!

Ingredients:
¼ lb BUTTER
2 ea SPANISH ONIONS (small diced)
6 ea GARLIC CLOVES (sliced)
1 ½ cups WHITE WINE
¾ cup WHITE BALSAMIC VINEGAR
2 tbsp SHERRY VINEGAR
¾ gal HEAVY CREAM
1 1/2 lb CHEVRE CHEESE
½ cup PARMESIAN CHEESE
4 tbsp KOSHER SALT
1 tbsp BLACK PEPPER
1 cup ALL PURPOSE FLOUR

Procedure:
1. SWEAT GARLIC AND ONIONS IN BUTTER UNTIL TRANSLUCENT.
2. ADD FLOUR TO MAKE A ROUX AND CONTINUE TO STIR FOR 3-4 MINUTES.
3. ADD THE WHITE WINE AND VINEGAR AND STIR WITH A WHISK TO COMBINE. KEEP STIRRING TO REMOVE ALL FLOUR LUMPS.
4. SLOWLY ADD THE CREAM WHILE WHISKING AND BRING TO A VERY LOW SIMMER.
5. ALLOW SAUCE TO COOK FOR 20 MINUTES MAKING SURE TO STIR FREQUENTLY TO AVOID STICKING AND SCORCHING.
6. SLOWLY ADD THE CHEESE AND CONTINUE TO STIR UNTIL ALL THE CHEESE IS MELTED IN.
7. SEASON WITH SALT AND PEPPER.
 

Ingredients:

8 Sheets Philo Dough (4 for small version) ¼ Cup Sugar
¾ Cup melted Butter ½ teaspoon Cinnamon
½ Cup Bread Crumbs 1/8 teaspoon Nutmeg
2 Cups tart Apples, sliced Pinch of ginger
½ Cup Raisins 1 Egg, beaten
¼ Cup Almonds or Walnuts sliced Confectioners’ sugar

Preparation:

1. Preheat oven to 400 degrees. Grease one cookie sheet.
2. Put three layers of philo dough on a damp towel. Sprinkle with some of the butter and then sprinkle ¼ of the breadcrumbs over all. Place 4th sheet of dough over and repeat with butter and crumbs to make a second layer. (Repeat for second strudel. If you are making the large version, overlap the 2 sections of the philo dough).
3. Spread with apples, raisins and almonds.
4. Mix sugar, cinnamon, nutmeg and ginger together. Pour over apples and raisins.
5. Roll up as you would a jellyroll, using the towel to guide you. Transfer to greased cookie sheet, seam down. (The towel works as a siding to transfer the roll).
6. Brush with beaten egg and the remaining butter.
7. Bake for 30 minutes. Sprinkle with confectioners’ sugar before serving.

Instead of apples you can use the following variations:
Rhubarb (Rhubarbstrudel), substitute 2 Cups Rhubarb, cut in ¼ inch pieces.
Cherry (Kirschenstrudel), one 16oz can, or fresh, pitted cherries. Omit raisins, almonds and cinnamon.
 

Ingredients:

1 gallon OLD CROISSANTS (1 inch diced)*
1 ea SPANISH ONIONS (small dice)
4 each PEARS (cored and sliced)
3 ea GARLIC CLOVES (sliced)
2 T FRESH GINGER (fine diced)
1 lb SHITAKI MUSHROOMS (stemmed and sliced)
8 each EGGS
3/4 qt HEAVY CREAM
1 tsp NUTMEG
To Taste SALT & PEPPER

Procedure:

1. In a saute pan sweat the garlic, ginger, onions and shitakis until tender.
2. In a bowl combine the teggs, heavy cream, nutmeg, salt & pepper and whick to combine.
3. In a large bowl combine the croissants, sauteed veggies, and custard mixture and mix to combine.
4. Grease the inside of a 4 inch ½ hotel pan then line it with foil and grease the inside of the foil.
5. Poir the croissants and custard into the foil lined pan and press out evenly, cover with foil and bake in a water bath at 350 degress for 1 ½ hours. Pudding should be firm and cooked through.

* You can substitute regular white bread or old cinnamon rolls

1 lb bread flour
½ oz salt
½ oz dry instant yeast
1 cup and 3 TBSP water (room temp)
3 oz dried currants
3 oz dried cranberries
3 oz pecans

Soak the currants, cranberries and pecans in the water for 20 minutes. Pour into a mixing bowl, then add the rest of the ingredients into the bowl as well. Using a dough hook, mix the dough for 2 minutes on low speed and 5 minutes on medium speed. The dough should have come together into a nice ball, and still be moist but not too sticky. Leave dough in bowl and cover with a towel. Leave in a warm area for until it doubles in size. Punch down the dough and turn out onto a floured work surface. Shape, place on parchment lined sheet tray, cover with towel again and let rest until dough doubles in size. (This can either be as one large loaf or 2 small loaves). Bake at 350 degrees until the bread gets very golden and the internal temperature is 200 degrees. Let cool and enjoy!

1 lb 7 oz powdered sugar
3 oz cocoa powder
¼ oz salt
1 tsp vanilla extract
6 egg whites
14 oz chopped nuts, your choice

Preheat oven to 400 degrees. Combine powdered sugar, cocoa powder, salt, vanilla and egg whites in bowl with a paddle attachment on a mechanical mixer, or by hand with a spoon. Mix for 2 minutes on low speed, until it stiffens like a fudge. Fold in chopped nuts. Scoop onto parchment lined baking tray with lots of room in between each cookie (this cookie spreads!). Bake 8-12 minutes, depending on cookie size and type of oven; cookie should be just crisped on the outside and centers are barely set. Cool and store in an airtight container.