Recipes

  These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing! Ingredients2 cups cold or room temperature mashed potatoes (preferably unseasoned)1 cup bleached all-purpose flour or 1/2 potato flour (starch)1 cup grated sharp cheddar cheese2 large scallions thinly sliced1/3 cup garlic olive oil1 large egg, beaten1 teaspoon baking powder2 teaspoons salt (less for pre-seasoned mashed potatoes)fresh ground pepper to tasteSour cream (optional for serving)Heat the waffle maker. Meanwhile, add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook...

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits... does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.Ingredients for the Pot Pie2 cups sliced carrots, diced1 cup chopped celery1 large yellow onion, diced1/2 cup peas1 cup yellow potatoes, diced and microwaved for 3 minutes2 cups cooked diced skinless chicken1/2 cup flour1/3 cup mushroom-sage olive oil3 cups chicken stock or broth1 cup heavy cream or milk1 teaspoon fresh thyme leavessalt and pepper to tasteDirectionsGrease a 13" x 9" baking pan or casseroleHeat a large,...

Truffled Wild Mushroom Risotto & Arancini in Baby Arugula UP PestoPorcini/Shitake Mushroom Stock5 cups water brought to a simmer2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely choppedBring the water just up to a simmer and then add the mushrooms.  Allow to steep for 30 minutes before using in recipes.  Strain before using.Make the risotto:5 cups mushroom stock3 tablespoons UP Extra Virgin Olive Oil2 shallots, finely chopped sea salt and freshly ground pepper 1 1/2 cups Arborio or Carnaroli rice  1/2 cup white wine1 teaspoon white or black truffle oil  1 pound mixed wild...

If you're familiar with Cajun cuisine then you know about roux. And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and typically made with a mixture of copious amounts of butter and flour. The shrimp etouffee recipe above would typically call for no less than 1/2 cup of butter. Yikes! But don't worry, we have a better idea. Olive oil, of course!Ingredients  1/2 cup Baklouti Agrumato, or any UP extra virgin olive oil of your choice 3/4 cup all-purpose flour 2 cups chopped onions 4 cups chicken, shrimp or vegetable stock 1 green...