Recipes:

CUCUMBER YOGURT SOUP

• 10 each cucumbers, peeled and seeded, cut into 1-inch pieces
• 2 each jalapeños, seeded
• 1 red onion, peeled and cut into medium dice
• 10 basil leaves
• 10 mint leaves
• 2 cups Greek yogurt
• ¼ cup Champagne vinegar
• Salt and white pepper to taste

Blend all ingredients in batches. Do not over fill blender. Blend until a smooth consistency. Season to taste, chill and serve.

POSTE CREPE BATTER

• 8 eggs
• 12 ounces clarified butter
• 2 qts whole milk
• 1 pint all-purpose flour
• 1 pint buckwheat flour

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

HERB VINAIGRETTE

• 4 bunches parsley
• 1 bunch oregano
• 3 bunches dill
• 8 oz. tarragon
• 1 lb. chives
• ¼ cup Honey
• ¼ cup Dijon mustard
• ½ cup Champagne vinegar
• 4-6 shallots, chopped
• 2 tsp garlic
• salt and pepper
• canola 0il (to consistency)

Blend all ingredients until smooth and emulsify with Canola Oil to consistency.

SMOKED TROUT RILLETTES

• ½ cup small diced onion
• ½ cup white wine
• juice and zest of 1 lemon
• cup heavy cream
• ounces butter, unsalted, room temperature
• salt and white pepper to taste

Add one ounce of butter to a heavy-bottom, medium-sized pot on medium heat. Once melted, add onion and sweat until translucent. Add white wine and cream; reduce by 25 percent. Add cleaned trout and stir to incorporate, about 1 minute. Remove warm trout and place into a food processer, slowly adding butter until incorporated. Zest in lemon and then add juice. Season to taste. Pulse to incorporate seasoning. Refrigerate to cool and then serve.

Serve with crackers as a dip or small scoop on each cracker for hors d'oeuvres. It can also be plated as a composed appetizer. Serves 8-12 people .

Notes:
It's great if you want to smoke your own trout, but you an also get some very good quality store-bought product; just make sure you are getting it from a reputable source. Whole is always best.

PARSLEY PUREE

• 2 bunches fresh parsley
• 1 tablespoon walnut oil
• 1 tablespoon orange oil
• 1 tablespoon grapeseed oil

Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.

PICKLED SHRIMP

• 1 ½ cups white vinegar
• ½ cup water
• 3 Tbsp coriander seed
• ¼ tsp mustard seed
• 1 finger ginger (fresh)
• ½ cup onion (thinly sliced)
• 1 lemon (cut in half)
• pinch of crushed red pepper
• 2 bay leaves
• 3 cups shrimp (16/20 p/d)

Toast aromatics in pan. Add vinegar and water to toasted spices, bring to boil. Pour hot boiling liquid over shrimp in sterile container. Cool at room temperature before chilling overnight.

BUTTERMILK FRIED CHICKEN

• For the marinade:
• 1 tsp salt
• 1 tsp fresh ground white pepper
• 12 dashes tobacco
• 3 cups buttermilk
• 3 each 1/2 lbs chickens, cut into 6 pieces (breast, leg, thigh)
• For the seasoned flour:
• 2 cups all purpose flour
• 1 tsp salt
• 1 tsp paprika
• 1/4 tsp cayene
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 1/2 quarts pure canola oil, for frying

Combine the marinade ingredients into a mixing bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 to 12 hours.

Heat the canola oil, in a heavy bottom pot of fryer to 350 degrees F.

Mix together the seasoned flour ingredients. Drain the chicken pieces and toss into the flour. Using your hands, coat completely with the flour mixture.

Carefully add the chicken and fry for approximately 20 minutes, or  until golden brown and you have reached an internal temperature of 180 degrees F. 

Allow to drain on a wire rack or brown paper for 5-10 minutes before serving. Or allow cooling at room temperature for 20 minutes and then refrigerate and eat the next day cold!

YELLOW LENTIL AND CARROT SOUP

Yield:4 quarts; serves 12

• 2 lb (4 1/2 cups) yellow lentils
• 2 large onion, peeled and chopped
• 3 celery stalks, chopped
• 6 large carrots, chopped
• 3 cups dry white wine
• 1/4 cup sherry vinegar
• 2 quarts vegetable stock
• 1 herb bouquet*
• salt and pepper
• optional garnish - small toasted croutons, chopped parsley or chives

*Herb bouquet: Tie 4 cloves garlic, 4 allspice berries, 4 bay leaves, 1 bunch thyme, 1/2 bunch parsley in rinsed cheesecloth.

Pick over the lentils and remove any stones. Wash and drain. Sweet down onions, celery and carrot in oil. Deglaze with white wine. Add lentils and vegetable stock. Bring to a simmer. Cover loosely and simmer about 1 1/2 hours, or until lentils are tender, stirring occasionally to prevent it from sticking to the bottom of the pan.

Remove the herb bouquet from the soup. Puree the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to working in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the puree through a sieve.

Return the puree to the pot and heat to serve. Add salt and pepper and vinegar to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.