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SAN FERNANDO VALLEY

Hallie Norvet

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Pickled Sweet Peppers

Posted on March 11, 2018 at 7:10 PM Comments comments (0)

Pickled Sweet Peppers + Garlic + Cilantro




Anyone who knows me will tell you, I love pickles. So much that people gift me jars of pickles on my birthday. Odd, but true.


It's not my birthday yet, but it's always a good time to make a jar of these Pickled Sweet Peppers + Garlic + Cilantro #peterpiper


I can eat these peppers on their own, or with just about anything. But, my favorite way to eat them is on a burger, in a salad, or as a garnish for anything rich and delicious.


They're sweet, crunchy, and full of bite from the brine. I have not had these with cheese yet but, it's on my to-do list. I'm thinking goat cheese. Speaking of to-do lists, you should add these to yours!



Makes: 16oz. Jar

Prep: 5 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet



Ingredients:

• 2 cups sliced sweet peppers

• 1 tablespoon fresh cilantro, chopped

• 4 garlic cloves, sliced

• 1/4 cup rice wine vinegar

• 3/4 cup warm water

• 2 tablespoons sugar

• 2 teaspoons sea salt



Directions:

1. Place peppers, cilantro, and garlic into a jar with a tight fitting lid.

2. In a small saucepan, heat vinegar, water, sugar, and salt over medium heat.

3. Stir until sugar and salt are dissolved. Remove from heat.

4. Pour the liquid over the peppers in the jar. Add additional water if needed to cover peppers.

5. Cover jar with lid and refrigerate for at least 1 hour before serving. Store for up to 5 days in the fridge.

Quick Pickled Radishes

Posted on March 1, 2018 at 1:25 PM Comments comments (0)


Quick Pickled Radishes



I am all about the quick pickles, guys. A quick pickle is a recipe I use when I don't have the time (or patience) to make a pickle brine with heat. That's right, this recipe is made without any fire.


So how does one "quick pickle?" It is rather simple. You mix 4 ingredients together, stir it up, and pour it over whatever you want to quick pickle. Seriously, that's it. You then have quick pickles in the fridge for 4-5 days depending on the vegetable.



Ingredients:

1 Pound Radishes, Sliced or Quartered

1 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Cup Warm Water

(Optional chiles or smashed garlic)

Salt to taste



Directions:

Place radishes in a jar(s) with a tight fitting lid, such as a mason jar. Mix all ingredients except radishes in a mixing bowl. Stir to dissolve. Season with salt to taste. Pour dissolved mixture over radishes in jar until covered. Add garic, or chiles if desired. Seal lid tightly and allow to quick pickle for at least 2 hours.


Then enjoy pickled radishes for up to 4 days!


Use this recipe with radishes, carrots, cucumber, bell peppers etc. Get creative with it!


Marinated Red Beet and Cabbage Salad with Tarragon Vinaigrette

Posted on February 23, 2018 at 3:05 PM Comments comments (0)


Marinated Red Beet and Cabbage Salad

+ Tarragon Vinaigrette





Most people meal prep Monday-Friday. But, what about the weekend? Having some healthy goodies in the fridge on Friday/Saturday/Sunday will curb those cravings for the more indulgent things.. because you know you'll end up having those later anyway.


The Tarragon Vinaigrette is what really makes this salad shine. It marinates the roasted beets, shaved cabbage, and red onion, so every ingredient sings together. You can totally make this ahead for the week or weekend. It's amazing right out of the fridge. And, it's already dressed.



Serves: 4-5 as a side

Prep Time: 15 Minutes

Inactive Cook Time: 1 Hour

By: Chef Hallie Norvet


Ingredients:

Beet Salad:

4 Large Roasted Red Beets, Peeled

1/2 Pound Red Cabbage, Shredded

1/2 Small Red Onion, Shaved

1/2 Tablespoon Fresh Tarragon, Chopped

1/4 Cup Crumbled Goat Cheese



Tarragon Vinaigrette:

1 tablespoon light agave nectar

1 teaspoon salt to taste

3 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon fresh tarragon leaves, chopped

Dash dried oregano

Salt / Fresh cracked pepper



Directions:

Preheat oven to 375. Clean beets, and wrpa indivudally in aluminum foil. Plcae wrapped beets onto a cookie sheet or sheet tray. Roast on middle rack of oven for 1 hour, or until beets are toothpick tender. Remove beets from oven, and remove foil. Use caution as beets will be hot and release steam. Allow to cool to room temperature. Peel beets, then dice into 1/4-1/2 inch cubes, or desired size. Place beets in a large mixing bowl. Then add shaved cabbage, onion, and tarragon to beets. Hold in fridge while you make the vinaigrette.


Now to make the vinaigrette. Place all ingredients for vinaigrette in a mason jar, cover tightly with with lid. Shake the jar until agave nectar is dissolved.


Pour dressing over roasted beets/cabbage mixture and toss with a large spoon or spatula to combine. Taste salad, and season with salt and pepper as necessary. Allow salad to marinate for at least 15 minutes. Salad will keep in fridge for up to 4 days. Finish salad with crumbled goat cheese and fresh tarragon.


Turmeric Quinoa Yam Fritters with Scallion Yogurt

Posted on February 17, 2018 at 7:45 PM Comments comments (0)

Turmeric Quinoa Yam Fritters with Scallion Yogurt


It's Sunday and I needed something light, but satisfying while I am preparing for my Monday clients. There's no doubt about it that these Turmeric Quinoa and Yam Fritters with Scallion Yogurt left me satisfied. The warm spices of garam masala, curry, and cumin with the earthiness of quinoa go wonderfully with fluffy yams. Best part? The recipe can be done in under 30 minutes!




Serves: 3-4

Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

By: Chef Hallie Norvet



Ingredients:

Quinoa Yam Fritters:

1/2 Cup White Quinoa

1 Cup Water or Vegetable Broth

1/2 teaspoon Ground Turmeric

2 Medium Yams, Baked or Microwaved until soft, then peeled

1/4 teaspoon Garam Masala

1/4 teaspoon Cumin

1/4 teaspoon Yellow Curry

4 Scallions, Chopped Fine

1 Tablespoon Fresh Dill

1 Egg

1/2 teaspoon Granulated Garlic

Large pinch of salt

Extra virgin olive oil


Scallion Yogurt:

1/2 Cup Greek Yogurt or Sour Cream

4 Scallions, Chopped

2 Tablespoons Fresh Dill, Chopped

Drizzle of Honey or Agave

Salt + Pepper to Taste





Directions:

For the Scallion Yogurt:

Mix all ingredients togetehr in a small mixing bowl. Season to taste wit salt and fresh cracked pepper.



For the Turmeric Quinoa Yam Fritters:

In a medium pot with lid, add the ground turmeric to the quinoa, and add the water or vegetable broth to the quinoa. bring to a boil, cover the pot with a tigtht fitting lid, and reduce heat to medium. et a timer for quinoa and allow to cook.


Once cooked, add your yams, masala, cumin, scallions, fresh dill, egg, granulated garlic, and salt. Mash with potato masher or large spoon/fork.


Once mixture is incorporated, heat 2 tablespoons olive oil in a large skillet or saute pan over medium heat. Once the pan has heated and the oil is slick, either scoop out spoonfuls of fritter mixture into pan, or shape small individual patties and carefully drop them into the oil.


Allow to cook over medium/medium-low heat until golden brown on each side, and cooked to a minimum internal temperature of 145 degrees.

Remove fritters from pan and allow to cool on rack or paper towels. Finish with scallion yogurt and a light mixed green or herb salad.

Cracked Pepper Bleu Cheese Dressing

Posted on December 29, 2017 at 5:55 PM Comments comments (0)

Cracked Pepper Bleu Cheese Dressing


I promise that underneath everything here, there are actual wedges of chilled iceberg lettuce..and.. it's all vegetarian! I used my cracked pepper bleu cheese dressing to dress up this Loaded Wedge Salad. Fnished with Bleu Cheese, Cucumber, Tomato, Carrot, Parsley, Scallion, Hardboiled Egg, Radish, Sunflower Seed. Put this on the table for your New Year's Eve Party, you could even do individual wedges!




Makes: About 1.5 Cup

Prep TIme: 5-10 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1/3 Cup Sour Cream

1/3 Cup Mayonaisse

1/3 Cup Buttermilk

1 tsp Apple Cider Vinegar

3 Tablespoons Finely Crumbled Bleu Cheese

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 tsp Fresh Thyme, Chopped

1 tsp Fresh Chive, Chopped

1 tsp Fresh Cracked Pepper

Salt to taste


Directions:

Combine ingredients in a medium mixing bowl and mix with a whisk/spatula. Season dressing with salt to taste. Refrigerate for 30 minutes to combine flavors. Dressing can keep refrigerated for up to 3 days.

Braised Belgian Endive with Lemon and Tarragon

Posted on November 12, 2017 at 9:35 AM Comments comments (0)

Braised Belgian Endive with Lemon and Tarragon


I will admit (way) back in culinary school I had no idea why anyone would ever want to braise Belgian endive. "It's just lettuce." I thought. Then over my many years of cooking I've realized endive is so much more than "just lettuce."

First of all, it's not just lettuce. It's in the chicory family, the same type of green as frisee, raddichio, and escarole. Chicory leaves, buds and roots all have specific beneficial qualities such as aiding in digestion and boosting immunity.

Secondly, endive's pleasant bitterness and naturally sweet, nutty flavor pairs perfectly with brown butter and lemon. Raw or cooked it's straight up delicious. Don't underestimate these little beauties like I once did.




Braised Belgian Endive with Lemon and Tarragon

Serves: 2 (as a side)

Cook Time: 30 minutes

Prep Time: 5 Minutes

By: Chef Hallie Norvet


Ingredients:

6 Belgian Endive, Trimmed and Cleaned, Halved

4 Tablespoons Salted Butter

1 Lemon, Juiced

1 Teaspoon fresh tarragon

Sea Salt Flakes

Fresh Cracked Pepper

Tarragon/Parsley (Garnish)


Directions:

Heat a large cast iron skillet over medium heat. Add 3 tablespoons butter to pan until melted. Place endive into pan cut side down. Increase heat to high for 1 minute, then reduce heat to low. Add 1/2 of the lemon juice to pan, sprinkle with salt and pepper, and place a tight fitting lid over the skillet. Braise over low heat for 20-30 minutes until fork tender. Remove endive from pan and serve cut side up. Add 1 tablespoon butter to pan until melted, add remaining lemon juice, and serve over endive as a sauce. Garnish with fresh tarragon and/or parsley and additional salt, if needed


Mojito Watermelon Feta Salad

Posted on June 3, 2017 at 2:30 PM Comments comments (0)

Mojito Watermelon Feta Salad




Whoa, okay. All of the sudden it is Summer here in Los Angeles and the client's are craving cold dishes again. I am personally thrilled about this because Garde Manger, or the cold station, in the restaurant is one of my favorite places to be. I think it takes a lot of finesse and skill to make something fantastic without fire, or heat in the kitchen.. and this salad will prove why.


This Salad is a twist on a classic watermelon, feta and mint salad, only I upped the game a little bit by adding some fresh lime juice, zest, shaved red onion and heirloom tomatoes. It gives the salad a different texture contrast, and the acid from the lime pops! It's referenced to as a mojito salad as a classic Mojito contains lime, mint and sugar, which are all represented here. You'll want to eat a whole bowl of this and pass on the BBQ. I'm super serious.


Serves: 4-5

Prep Time: 10 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Whole Baby Watermelon, De-rined, Cut into 1/2 inch cubes

1 Cup Cherry Heirloom Tomatoes, Halved

1/4 Cup Shaved Red Onion, As Thin as You Can Slice

1.5 Tablespoon Fresh Basil, Chopped

1.5 Tablespoon Fresh Mint, Chopped

2 Limes, Juiced and Zested, Keep Both Zest and Juice Separate

Sea Salt

1/4 Cup Feta, Crumbled



Directions:

Place all ingredients except for salt and feta cheese into a mixing bowl. Toss gently with a spatula until incorporated, season with salt. Plate cantents of bowl into serving bowl or plate.


Top with feta cheese crumbles.


Garnish with additional lime zest, basil elaves, or mint leaves.

Green Goddess Dip

Posted on April 2, 2017 at 4:40 PM Comments comments (0)

Green Goddess Dip


This beautiful green dip is perfect with a fresh crudite platter for any Spring party or gathering. The most time consuming part of this is chopping up some fresh herbs, which means this dip can be made in 10 minutes or less.





Makes: 4 Cups

Prep Time: 10 Minutes

Cook Time: 0 Minutes

By: Chef Hallie Norvet


Ingredients:

2 Large Ripe Avocados, Peeled and Pitted

1 Cup Sour Cream

1/2 Cup Chopped Scallion or Chive

2 Cloves Garlic, Chopped

2 Tablespoon Fresh Tarragon, Chopped

4 Tablespoons Fresh Parsley, Chopped

2 Tablespoons Fresh Basil, Chopped

Juice of 2 Lemons

Salt and Pepper to taste


Directions:

Place all ingredients into a food processor. Pulse on low speed, then increase to high until smooth. If a smoother consistency is desired, add 2 tablespoons water. Season with salt and pepper to taste.

Turmeric Herb Falfael

Posted on February 23, 2017 at 9:15 PM Comments comments (0)

Turmeric Herb Falafel


It's one of those nights where you look in the fridge and you have no protein what-so-ever.. and you're definitely not heading to the grocery store.. So you look in the cupboard and what do you see? Garbanzo beans! The savior of all things. Hahaha let's turn this can of bans into something amazing. Like my Turmeric Herb Falafel!


Traditionally falafel is made with fresh or dried chickpeas, since I'm not going back to the store, I'm using canned. It's just a few ingredients into a food processor and you'r golden. As golden as the crispy edges of these falafel.




Makes: 12+ Falafel

Prep Time: 30 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet



Ingredients:

Falafel:

1 Can Garbanzo Beans, Drianed, Patted Dry

1/4 Cup Fresh Parsley, Chopped Fine

1/4 Cup Scallion, Chopped Fine

3 Tablespoons Fresh Dill, Chopped Fine

2 Clove Garlic, Chopped Fine

1 Medium Shallot, Chopped Fine

1/2 Tablespoon Cumin

1/2 Teaspoon Turmeric

Dash of Curry Powder

1 Egg

1/4 Cup Breadcrumb

Large Pinch Salt and Pepper

Olive Oil



Tahini Dill Yogurt:

1/2 Cup Greek Yogurt

1 Tablespoon Fresh Dill, Chopped

1/4 Cup Tahini

Juice of One Lemon

1 Teaspoon Honey

Dash of Cumin

Salt and White Pepper



Directions:

Place all ingredients except for olive oil into a food processor. Use the pulse button to blend garbanzo and herb mixture until a consistency of chunky peanut butter, or smoother if you prefer. If the mixture is too wet, add a bit more breadcrumb. Allow to sit for 10 minutes.


Roll garbanzo and herb mixture into small one inch balls, then flatten a bit with your palm so it create a thick disk. Do this to all falafel and then they're ready to fry.


For the yogurt, mix all ingredients togetehr in a small bowl. Chill and allow flvors to incorporate while you cook your falafel.


In a medium sauce pan, pour a thick layer of olive oil, about 1/4-1/2 inch thick. Heat pan over medium-high heat. Once pan is hot, gently and carefully drop in falafel flat side down. Allow to crisp up for 1-2 minutes until golden brown. flip falafel and repeat on other side, if needed, add a bit more olive oil to the pan. This is called a "shallow-fry." Keep falafel warm in a 275 degree oven or enjoy immediately inside a pita pocket or as is, served with a bit of tahini-dill-yogurt!


I also love my falafel with hot sauce made from fresh peppers, and some pickled onions. YUM!

Roasting Fall and Winter Squash

Posted on November 13, 2016 at 5:00 PM Comments comments (0)

When Fall and Winter roll around, I love to stock up on the tons of hard squash that flood the market. It lasts a long time, and it's such a cinch to prepare. Here, I'll show you how to roast any hard squash to enjoy on it's own, or for other recipes.




Makes: 3 Cups Cooked Squash

Prep Time: 10 Minutes

Cook Time: 45 Minutes

By: Chef Hallie Norvet


Ingredients:

Olive Oil

1 Hard Squash, Acorn, Delicata, Kabocha, Butternut Squash, halved, and sliced into 1 inch slices

1 Bulb Garlic, Sliced in Half

2 Cloves Garlic, Chopped

1 Tablespoon Fresh Thyme

Pinch Ground Sage

Salt and Pepper



Directions:

Pre-heat oven to 375 degrees.


Line a sheet tray with parchment paper and drizzle with 1 tablespoon of olive oil. Lay squash flat and side to side, sprinkle with salt, pepper, chopped garlic, thyme and sage. Add garlic halves face down onto tray with whole thyme sprigs. Finish with a final drizzle of 1 tablespoon olive oil.


Roast for 30-40 minutes until skin and flesh is tender. Remove from oven, allow to cool and enjoy.

Roasted Yams, Bleu Cheese, Candied Walnuts and Champagne-Dijon Vinaigrette

Posted on November 12, 2016 at 10:30 PM Comments comments (0)

My other favorite season of the year is Fall. There something so special about Fall flavors.. colors.. and this Roasted Yam, Bleu Cheese and Candied Walnuts dish. This would be perfect as a side dish at your Thanksgiving feast, or for a quick lunch or dinner that's full of fiber and vitamin C.





Makes: 5 Portions

Prep Time: 5 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet



Ingredients:

2 Tbsp. Brown Sugar

1 Tbsp. Water

1/2 Cup Walnut

Olive Oil

2 Medium Jewel or Garnet Yam, Peeled and Cut into 1/3 Inch Coins

1 Large Purple Yam

1 tsp Fresh Thyme, Plucked

Salt and Pepper

Bleu Cheese


For the Dressing:

1.5 Tbsp Champagne Vinegar

1 Tbsp. Honey

1/2 Tbsp. Dijon

1.5 Tbsp Olive Oil

Salt and Pepper


Garnish:

Micro Cilantro, Parsley



Directions:


Prepheat oven to 375 degrees.


In a small sauce pan melt 2 tbsp brown sugar with 1 tbsp water until dissolved. Coat walnuts and place walnuts onto a parchment lined sheet tray. Place sheet tray onto middle rack of oven and bake for 10 minutes. Turn over, and bake for another 3 minutes. Remove from oven when cool.


On a separate large sheet tray, drizzle 1 tbsp olive oil over another parchment lined sheet tray. Then place yams flat down on sheet tray until filled side to side. Do not stack on top of one another. Season with fresh thyme, salt and peper. Bake for 30 minutes until tender. Remove from oven and allow to cool for 5 minutes.


"Scallop" potatoes onto a place and finish with bleu cheese. Allow to melt slightly. In a small mixing bowl, whisk together champagne vinegar, honey, dijon, olive oil and salt and pepper to taste. Drizzle vinaigrette mixture over yams. Garnish plate with candied walnuts and fresh herbs of your choice. Serve warm.

Pumpkin Bisque

Posted on October 30, 2016 at 8:30 PM Comments comments (0)

Just in time for Halloween, this pumpkin bisque is comfort in a bowl. Made with the same pumpkins you would prepare a pumpkin pie with, this soup is luscious, sweet, savory and perfect for any ghoulish gathering.




Makes: 6+ Servings

Prep Time: 10 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


Ingredients:

1 Medium Baby Bear (Pumpkin Pie) Pumpkin, Peeled, De-Seeded and Cut into 1 Inch Cubes

1 Small Brown Onion, Peeled, Chopped

2 Cloves Garlic

1 Pinch Dried, Ground Sage

2 Bay Leaves

6 Cups Vegetable Broth

2 Cups Heavy cream

Salt and Pepper to Taste


Garnish:

Toasted Pumpkin or Squash Seeds (Pepitas), Fried Sage Leaves, Creme Fraiche


Directions:

In a medium stock pot, place pumpkin, onion, garlic, sage and bay leaf. Cover ingreients with vegetable stock and bring to high heat over your stove top. Once Stock is boiling, reduce heat to low simmer. Cover pot with lid and cook for 30 minutes.


Remove lid from pot and stir ingredients. Ingredients will be ready to blend when onions are translucnet and pumpkin is soft and falling apart. Remove the two bay leaves from the soup. Blend ingredients in pot together with either an immersion blender or in a counter-top blender. Please use caution and do blemd soup in batches if you use a countertop blender as it will be very hot.


Once your pumpkin-broth mixture is blended to a smooth consistency, add it to a clean medium-sized stock pot and heat over low. slowly add the heavy cream. Stir until all the heavy cream is incorporated in the soup completely. Bring heat up to medium, and allow soup to simmer. Stir regularly. Season the soup with salt until desired seasoning is achieved. The best way to season is in levels, add a bit, taste, add a bit more, taste again. Add a dash of white pepper and stir. Serve soup hot with toasted pepitas, fried sage leaves and creme fraiche.

Heirloom Tomato Tart

Posted on August 24, 2016 at 4:55 PM Comments comments (0)

The best part about Summer coming to an end is the abundance of heirloom tomatoes in the markets. Days ago, I was craving a tart with the sweetness of these beautiful tomatoes and had to make one (or four). This recipe is quite simple, make a crust from scratch, chill it, roll it, fill it and bake it. Finish this off with some balsamic.. or a fried egg and some mixed greens and you've got a sophisticated brunch. Tell your friends it tooks hours to make.. when it only took one.





Makes : 6-8 Servings

Prep Time: 20 Minutes

Inactive: 30 Minutes

Cook Time: 35 Minutes


Ingredients:


Tart Dough:

3 cups all-purpose flour

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 tablespoons cold water


Tart:

1 tablespoon Dijon mustard

1/2 cup grated Gruyere cheese

2 Pound Heirloom Cherry Toamtoes, Halved

1/2 cup extra-virgin olive oil

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme leaves

1 tsp finely chipped fresh rosemary sprigs

1 clove garlic, finely chopped

 


Directions:


For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.


 

For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.


 

Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and place the tomatoes seed side up over the Gruyere. Bake on the middle shelf of the oven for 30-35 minutes.


 

Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the finsihed tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.


Top with a fried egg, more gruyere, balsamic reduction or enjoy as is.

 




Button and Oyster Mushroom Puff Pastry Tart

Posted on June 15, 2016 at 2:00 PM Comments comments (0)

So I made this simple, savory Mushroom and Goat Cheese Puff Pastry Tart at an evet a couple of weeks ago and the guests enjoyed it so much I had to make some for myself! I was at the market and king oyster mushrooms were on sale, but really, any mushroom will do in this recipe. I choose to use white button or crimini mushrooms as the base and then add in some oyster, king oyster, enochi, maitake, shiitake, chantrelle etc. to fit whatever flavor profile you are seeking. It's all finished off with a drizzle of balsamic, butter, thyme, chive and crumbled goat cheese. So GOOD you won't be able to help yourself from having one more bite.






Makes: 24 Bite Size Tarts

Prep Time: 20 Minutes:

Cook Time: 20 Minutes

By: Chef Hallie Norvet



Ingredients:

2 Tablespoons Olive Oil

1 Pound Button Mushrooms

1/2 Pound Any Other Mushroom, I used Oyster but you could use Crimini, Enochi, Maitake, Shiitake, Chantrelle etc.

2 Shallots, Peeled and Chopped

3 Cloves Garlic, Chopped

1 Tbsp Thyme, Chopped

1/4 cup Balsamic Vinegar

1 Tbsp Sugar

3 Tbsp Butter

Salt and Fresh Cracked Pepper

1 Box Puff Pastry, Unwrapped and Cut into the 6 "Folds" it opens up to, or cut into 6 3x8 Strips

1 Egg, Beaten



Garnish:

Goat Cheese, Crumbled

Balsamic Reduction

Chive, Chopped

Thyme, Plucked



Directions:

In a medium sauce pan over medium high heat, heat olive oil and add mushrooms, shallot, garlic and thyme. Saute or stir with a wooden spoon for 5 minutes until mushrooms start to sweat and soften. Add balsamic vinegars, sugar and butter, stir and reduce heat to medium low and allow to cook for 5 additional minutes, stirring every minute or so. Reduce heat to low and allow to cook for another 10 minutes. until mushrooms are fully cooked. Remove from heat and move to next step.


Preheat your oven to 400 degrees. Remove puff pastry from freezer and place onto greased or parchment lined baking sheets. If you have not cut your puff pastry already, most puff pastry rolls will conveniently open up into 3 perfectly sized sheets, each package should provide you with 6 total. Be sure to give about an inch of space in between each tart. Also, it is important to make sure the puff pastry is always frozen, or it will not rise properly. So if your puff pastry for some reason gets soft or comes to room temperature for being left out too long, just pop it back in the freezer to seize back up. With a pastry brush or clean paint brush, brush the egg yolk (or egg wash) mixture over the top of the puff pastry until coated. You just need a thin layer of egg yolk, this is done to give the tart a nice crispy brown edge as seen above. It really makes all the difference.


Once your puff pastry is coated with egg wash, spoon mushrooms down the center of the puff pastry, leaving the edge naked for a crust. Once your mushrooms are placed on the pastry youre ready to bake. Place your baking sheets on the middle rack of the oven and allow to bake for 15-19 minutes until puff pastry has fully risen, and the edges are golden brown. Remove pasty from oven and allow to cool.


Top each tart with balsamic reduction, goat cheese and herbs to your liking! I thin cut each tart into 4 pieces and serve them up on a cutting board or my guests to enjoy. I hope you love them as much as I do!

Two Types of Deviled Eggs: Guacamole and Korean

Posted on June 7, 2016 at 8:45 PM Comments comments (0)

Bored of the old standard deviled egg? Well, these two types will certainly spice things up. One afternoon I had an immense craving for deviled eggs, and that is where this platter was born. Two of my favorites of all were the guacamole and Korean versions. The guacamole sounds just what it sounds like, avocado, cilantro, lime and itsurprisingly does play well with the egg. While the Korean egg is seasoned with a bit of gochujang (and/or Sriracha!) and finsihed off with sesame seeds and lightly pickled carrot and scallion.. would be perfect in a bibimbap!



Makes: 12 Deviled Eggs

Prep Time: 15 Minutes

Cook Time: 20 Minutes

By: Chef Hallie Norvet


Ingredients:

6 Boiled Eggs, Halved, Yolks Moved to Separate Bowl and Whites Kept Yolk Side Up on A Plate or Tray

3 Tbsp Mayonaisse

1/2 Avocado

1 Tbsp Cilantro, Chopped

1/2 Lime, Juiced

1/2 Tablespoon Gochujang

1/2 Tablespoon Sriacha

1 Carrot, Peeled and Fine Julienned

1/2 tsp Finely Chopped Ginger

4 Bulbs Scallion, Chopped Fine

Salt to Taste

1 Tbsp Sugar

1 Tbsp Rice Wine Vinegar

Sesame Seeds to Garnish


Directions:

Take hardboiled yolks and blend or finely smash with mayonaisse. Separate mixture into two.


Guacamole:

Take your preapared deviled egg filling and mix it with 1/2 avocado, cilantro and juice from one lime. Blend or smash with a fork until all ingredients are smooth. Season with salt and pepper to taste. Pipe filling into 6 egg white halves. Garnish with pickled red onion, cilantro or pico de gallo.


Korean:

Take your preapared deviled egg filling and mix it with gochujang and sriracha. Blend or smash with a fork until all ingredients are smooth and integrated.

In a small bowl mix carrot, ginger, scallion, salt, sugar, rice wine vinegar until incorporated. Allow to quick pickle while all eggs are moved to the refrigerator to chill. In about 15 minutes, your pickles will be ready and you can top them on top of the Korean deviled eggs, along with another dash of sriracha and sesame seeds.