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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.

Mexican Street Corn

Posted on May 5, 2016 at 3:55 PM Comments comments (0)

Happy Cinco de Mayo! One of my favorite snacks to make in the Summertime when the corn is in season, is elotes, or Mexican street corn. These tasty, savory treats are steamed or grilled corn that is smothered in Lime, Mexican crema, Cotija cheese, chile, and garlic. A simple and decadent side dish that is fun to make and fun to eat. Your kids (and significant other) will be begging you for these..




Makes: 4-5 Servings

Prep Time: 15 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet


Ingredients:

10 Fresh Ears of Corn, Shucked, Cleaned and Cracked in Half

Salt

2 Limes, Halved

1 Cup Mexican Crema

3/4 Cup Finely Grated Cotija Cheese

1 Tablespoon Granulated Garlic

1 Tablespoon California Chile Power (or any chile powder)

1 Tablespoon Ancho Chile Powder

3 Tablespoons CIlantro, Chopped Fine


Directions:

Skewer each ear of corn with one wooden skewer as pictured above. Fill and large stock pot half way with hot water, place onto stove top and bring to a boil over high heat. Season water with salt as you would pasta. Drop corn ears into stock pot, cover and allow to steam for 5 minutes until tender and cooked through. Remove corn from pot.


While your corn is cooling down, mix garlic, and chile powders in small dish until mixed evenly.


Using the halved lime, apply lime juice over the outside of the corn. Then with a pastry brush, or bbq mopping brush, apply Mexican crema to the outside of the corn. Sprinkle grated cotija cheese over corn until coated evenly. Sprinkle garlic chile powder mixture over corn until evenly seasoned. Sprinkle lastly with cilantro. Continue until all ears are covered, serve.


Caprese Crostini with Burrata Mozzarella and Pesto

Posted on February 25, 2016 at 7:40 AM Comments comments (0)

Caprese Crostini with Burrata Mozzarella and Pesto


Can you believe that it's 80 degrees in L.A today? Normally, that's no big deal, but it's February! Time to cool down with a decadent little snack. This would also be a perfect snack to impress your guests with during the Oscar's this weekend, hello people! The tomatoes on this crostini are roasted ahead of time, and then chilled. You could do this the night before if you wanted to. The cheese is burrata mozzarella, a very rich version of regular mozzarella chese made with cream. You can get it at most supermarkets in thier specialty cheese section.




Serves: 4-5

Prep Time: 10 Minutes

Cook Time: 15-20 Minutes 

By: Chef Hallie Norvet


Ingredients:

2 Dry Pints Baby Rainbow Tomatoes

Salt, Pepper, Extra Virgin Olive Oil

2 oz. Fresh Basil

2 oz. Fresh Grated Parmesan

1 oz. Pine Nuts

1 Teaspoon Roasted Garlic or Lightly Sauteed Garlic

One Lemon, Juiced

About 1/2 Cup Extra Virgin Olive Oil

16oz. Fresh Burrata Mozzarella, Portioned Into 20-25 Small Portions

20-25 Crostini's, Crackers or Little Toasts



Directions:


Preheat oven to 350 degrees. Place all tomatoes onto a medium sheet tray and lightly drizzle with olive oil, salt and pepper. Place sheet tray onto middle rack of oven and allow to roast for 15-20 minutes unti lightly blistered. Remove from oven and allow to cool. 


In a food processor, place basil, parmesan, pine nuts, garlic, lemon and a heavy dash of salt and pepper. Lightly pulse until roughly chopped, then drizzle in olive oil at a slow rate until desired consistency is reached. For a chunky pesto add less oil, for a smoother, more liquid consistency add more. 


Place burrata onto crostini and finish with tomatoes. Top with pesto, and garnish with basil, microgreens, or basil. A healthy drizzle of balsamic vinegar is also warranted in this situation. :)

Butter Lettuce Salad with French Mustard Vinaigrette

Posted on January 18, 2016 at 7:00 PM Comments comments (0)

Butter Lettuce Salad with French Mustard Vinaigrette


This is classic French Mustard Vinaigrette salad dressing is perfect over any simple green salad..




Serves: 4-6

Prep Time: 10 Minutes

Cook-time: None

By: Chef Hallie Norvet


Ingredients:

1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)

1 tsp. FInely Chopped Shallot

1 1/2 Tbs. Red Wine Vinegar

1 tsp. Dijon mustard

1 tsp. Honey

3 1/2 Tbs. Extra-virgin Olive Oil

Salt and freshly ground pepper, to taste

1 Tbs. Chopped Fresh Chives

1 Tbs. Chopped Fresh Tarragon

1 Tbs. Chopped Fresh Flat-leaf Parsley

 

Directions:

Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.

 

In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.

 

Heirloom Carrot and Ricotta Tart with Za'atar Spice

Posted on January 9, 2016 at 4:00 PM Comments comments (0)

Heirloom Carrot and Ricotta Tart with Za'atar Spice




Serves: 4

Prep Time: 10 Minutes
Cook Time: 30 Minutes

By: Chef Hallie Norvet


Ingredients:

1 Small Sheet Puff Pustry, Thawed and Cut Into 4 4x2 Slices

1 Tablespoon Olive Oil

1 Pound Medium Size Heirloom Carrots, Trimmed and Peeled

1 Egg, Beaten

1/2 teaspoon Sumac

Salt

4 Tablespoons Ricotta Cheese

Honey (as much as you'd like, but a light drizzle will suffice)

1/2 Tablespoon Fresh Dill, Chopped

1/2 Tablespoon Fresh Thyme, Chopped

1/2 Tablespoon Fresh Mint, Chopped

1 Teaspoon Sesame Seeds


Directions:

Thaw your puff pastry according to directions.




Preheat your oven to 400 degrees. Drizzle 1 Tablespoon olive oil onto a medium sheet tray. Lay out carrots onto the sheet tray so they are not touching. Place tray of carrots on middle rack of oven and roast for 7 Minutes. Open oven, remove tray and flip carrots over to cook evenly. Return tray to oven and allow to cook for an additional 7 minutes. Remove carrots from oven and allow to cool. 


When carrots are cool. Place them onto a cutting board and cut them in half.


Then, place your puff pastry sheets onto a baking sheet so they are not touching, as seen below. Top the sheet with the carrots cut side facing down. Sprinkle sumac and salt over carrots to season. With a clean basting brush, distruubute an even layer of egg wash over the visible puff pastry. The egg wash provides a nice color and sheen to the pastry.




When finishing applying the egg wash, you're ready to pop these in the oven. Just like the carrots they should be cooked on the middle rack of a 400 degree oven. Bake these pastry's for 15 minutes until the edges are golden brown and the pastry is fully cooked. Remove pastrys from oven and allow to cool for 2 minutes. Serve with a scoop of ricotta, honey, sesame seeds and herbs. You can eat this with your hands or with a knife and fork.


Also, if you are making a large amount of these, you coudl sue the same recipe for whole sheets of carrot tarts. Just make an entire sheets and cut into the serving size you or your guest desire.



Butternut Squash and Sage Gratin

Posted on November 23, 2015 at 4:40 PM Comments comments (0)

This Thanksgiving, try something different than the usual potato gratin.. like this awesome Sage and Butternut Squash Gratin. It's full of Fall flavors like sage, thyme, garlic, butternut squash and a healthy dose of parmesan cheese and brown butter. 




Serves: 5

Prep Time: 15 Minutes

Cook Time: 35 Minutes

By: Chef Hallie Norvet


Ingredients:

1 Tablespoon Olive Oil

1 Large Butternut Squash, Peeled, Cored and Sliced Width-Wise into 18th of an Inch Thick Slices

2 Cloves of Garlic Chopped

1 Tablespoon Fresh Sage, Chopped Fine

.5 Tablespoon Fresh Thyme, Chopped Fine

3 Oz. Fresh Parmesan Cheese, Grated

Salt and Pepper

2 Tablespoons Brown Butter

7 Whole Sage Leaves


DIrections:


Pre-heat oven to 375 degrees.


In a 10x10 oven-safe baking dish drizzle olive oil. Then in a scalloped pattern place down one layer of butternut squash. Top with a pinch of chopped garlic, sage and thyme. Then sprinkle 1/3 of the parmesan cheese over squash. Repeat patteern of squash, herbs, cheese, until squash is gone. 


In a small saucepot, melt butter over medium heat. Addd whole sage leaves to pot and allow to fry in the butter. Once the butter has turned a light ambeer brown, remove from heat. Then with a tongs, remove the now cripsy fried leaves from the butter. 


Drizzle butter over squash and sprinkle with salt and pepper. Cut a parchment paper or aluminum square or circle to fit your dish. It should fit right inside of the dish and cover the squash. 


Roast butternut squash gratin for 35 minutes at 375 degrees. Whe fully coooked a toothpick will go easily into the center, and the edges will be golden brown. Garnish with more parmesan cheese, balsamic vinegar and any type of soft mild cheese such as ricotta or goat cheese.

 

Roasted Delicata Squash with Heirloom Carrots

Posted on October 15, 2015 at 8:00 PM Comments comments (0)

'Tis the season for squash! There's more squash at the market than I know what to do with. One of the most simple squashes to prepare is Delicata Squash, why? The squash skin itself is ediblle, so there's no peeling involved. Just wash the squash, halve, de-seed and youre done. Here is how I prepared this dish..


Roasted Delicata Squash with Heirloom Carrots




Servings: 4

Prep-Time: 10 Minutes

Cook-Time: 40 Minutes

By: Chef Hallie Norvet


Ingredients:

2 Pounds Delicata Squash, Washed, Halved Lengthwise and De-seeded, Then Sliced in 1/2 Inch Thick Half-Moons

.5 Pound Carrots, Peeled and Cut Into Quarters

1 Shallot, Peeled and Chopped

1 Clove Garlic, Chopped

1 Tablespoon Extra Virgin Olive Oil

1/2 teaspoon Smoked Paprika

1/2 teaspoon Sage, Ground

1/2 teaspoon Cinnamon

Salt and Pepper to Taste


Garnish:

 

Parsley

 

Watercress

 

Dill

Queso Fresco or Mild Feta Crumbles


Honey Citrus Vinaigrette:

2 Tablespoons Honey

1/2 teaspoon Dijon Mustard

1 Lemon, Zested and Juiced

1/2 teaspoon fresh Dill, Chopped


Directions:

Pre-heat oven to 375 degrees. Cover a large baking sheet with parchment paper or aluminum foil.


In a large mixing bowl, place squash, carrot, shallots, garlic, olive oil, smoked paprika, sage, cinnamon, salt and pepper. Toss to coat evenly. Place squash onto baking sheet, lay all items as flat as you can.


Place baking sheet on middle rack and roast for 35-40 minutes until the bottom side is golden brown and the squash is cooked thoroughly.


Remove hot squash from oven and allow to cool for 5 minutes. Place squash back into a clean mixing bowl and toss with fresh herbs. Add as much or as little as you want, fresh herbs are fabulous for bringing a salad alive. Add in the queso fresco or feta crumbles then plate.


Drizzle the citrus vinaigrette oven the squash and enjoy. Also, a drizzle of balsmaic vinegar, or reduction would go fabulous with this dish.