• Classic Cheese Fondue

    Serves 4-6 A) 1 garlic clove, crushed B) 200-250g Swiss Gruyere shredded 200-250g Swiss Emmenthal shredded* 100g Swiss Appenzeller shredded* 500ml Light Dry White Wine ** Nutmeg freshly grated Black Pepper freshly ground Pinch Salt C) 20 ml Cornstarch 30 ml Kirch *** D) 1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf …

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  • Spaghetti Squash with Sauteed Onion and Garlic

    Ingredients 1 medium spaghetti squash, 3 to 3-1/2 lbs 2 tablespoons olive oil 1 tablespoon butter 3/4 cup onion, chopped 4 cloves garlic, finely chopped 2 tablespoons fresh parsley, chopped Salt and fresh ground black pepper 1/4 cup Parmesan cheese, finely grated Directions Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise, …

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  • Zesty Marinated Chicken

    Ingredients 6-8 Boneless Skinless Chicken Thighs Charelli’s Rub ¾ C Fresh Squeezed Lemon or Lime Juice ½ C Extra Virgin Olive Oil Directions Coat Chicken liberally with Charelli’s Rub, add lemon or lime juice and olive oil. Mix well cover and marinate in fridge overnight. Heat oven to 350, place chicken with all it’s juices …

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  • Tender Juicy Sirloin Burgers

    Ingredients 2 lbs Sirloin Steak cut into ½ inch chunks 6 TBSP Unsalted Butter cut into ¼ inch pieces Kosher Salt & Fresh Ground Pepper 4 of Your Favourite Buns Directions Place cut beef and butter on a sheet in a single layer, freeze just until the very firm and but still pliable (about 35 …

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  • Coq Au Vin

    Ingredients 3lb Chicken parts 1 Tbsp Vegetable Oil 3 Tbsp Unsalted Butter 4 Medium Leeks (finely chopped 2 Cups) 2 Tbsp Shallots (finely chopped) 4 Medium Carrots, halved diagonally 1 Cup Dry White Wine 1 ½ lbs small red potatoes 2 Tbsp Flat Leaf Parsley (finely chopped) ½ C Crème Fraiche Directions Preheat oven to …

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  • Blue Cheese Dressing

    Ingredients 150 grams Blue Cheese Crumbled ½ tsp Sea Salt Fresh Ground Black Pepper 1 TBSP Finely Chopped Chives ¼ Cup Sour Cream ¼ Cup Buttermilk 1 TBSP Fresh Lemon Juice Few drops Red Wine Vinegar Mash cheese, add salt & pepper. Stir in chives, sour cream, and buttermilk, add lemon juice until well mixed. …

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  • Baked Fontina Cheese Fondue

    Ingredients 1 1/2 pounds Fontina Val d’Aosta 1/4 cup olive oil 6 garlic cloves thinly sliced 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 or 2 baguettes Preheat your oven broiler place rack 5 inches from top. Remove rind of cheese, …

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  • Salt Block Cooking Instructions

    Your Himalayan salt block will take on a life of its own once you start using it and sometimes even before then). While it might be nice for slat to offer all the stability of stainless steel, this is simply not the case. Salt is a natural, sometimes unpredictable mineral. Disclaimer: If you wish to …

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  • Vodka Sauce

    Ingredients 2 tbsp Extra virgin olive oil 6-8 oz Pancetta or Bacon     1 Medium yellow onion, minced ¼ C Tomato paste ¼ C Vodka 2/3 C Heavy cream Salt Freshly grated Parmesan or Romano Basil Directions Heat olive oil on medium heat. Add Pancetta or Bacon, stirring occasionally, until rendered but not browned. Add …

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  • Pumpkin Mac and Cheese

    Delicious Pumpkin Mac & Cheese just in time for the cooler weather of fall. Ingredients For the breadcrumbs: 3 tablespoons salted butter 4 cloves garlic, minced 10-12 1-inch slices of baguette, processed into crumbs 1 1/2 ounces aged gouda cheese, casing removed and finely shredded (about 1 loosely packed cup) For the macaroni and cheese: …

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