Hallie Norvet

Roasted Cherry Tomatoes

It's the end of Summer and the best time for tomatoes is now. But, what to do with all of those cherry or grape tomatoes to extend thier shelf life? Simple answer: roast them.

Roasted cherry tomatoes can be used to make a tomato sauce, for use in omelettes, or even over toast as a bruschetta. Don't forget how awesome they would be on pizza, or served over burrata either. Endless ideas! Plus, they're so simple to make, and they keep in the fridge for almost a week. Mangia.

Makes: 1 Cup

Prep Time: 5 Minutes

Cook Time: 25 Minutes

By: Chef Hallie Norvet

Ingredients:

1.5 Cup Cherry Tomatoes

2 Clove Garlic, Rough Chopped

Salt + Pepper

1/4 Cup Olive Oil

Fresh Basil (if Desired)

Directions:

Preheat your oven to 375 degrees. Place all ingredients into an oven safe baking dish, making sure the tomatoes are in a single layer as much as possible. Bake tomatoes on the middle rack of the oven, and allow to roast for 25-30 minutes, until the tomatoes burst and become fragrant.

Remove tomatoes from oven, and allow to cool. Place cherry tomatoes in an air-tight jar or containr, and they will keep in the refirgerator for up to 5 days.

Buffalo Chicken Stuffed Jalapeños

Summer is here and the grill is fired up, what else do you need? Well, coming from my experience, you need these Buffalo Chicken Stuffed Jalapeños at your next cook-out. They are a crowd favorite, and you can never make enough. They're made from just a few ingredients, and you can even make them ahead of time so you can throw them on the grill, or into the oven the next day.

The filling is made from a modified buffalo chicken dip recipe, so feel free to search and take inspiration from those recipes as well. Just add a bit of extra cheddar so they're hearty enough to fill the pepper.

Makes: 28 Jalapenos

Prep Time: 30 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet

Ingredients:

For the Chicken:

3/4 Pound Chicken Breast

1/4 Cup of Your Favorite Buffalo Sauce

Water or Chicken Stock

For the Peppers and Dip:

1 Package Cream Cheese, Softened

1.5 Cup Shredded Cheddar Cheese

3 Tablespoons Ranch Dressing

1/4 Cup of Your Favorite Buffalo Sauce

1 tsp. Granulated Garlic

Salt and Pepper to Taste

14 Jalapenos, Halved, Cored and De-Seeded

Directions:

1. Add chicken and buffalo sauce to a medium stock pot. Add water or stock to pot until liquid level reaches above the chicken.

2. Bring the contents of the stock pot to a boil by turning your burner to high heat. Allow chicken to come to a boil, then, reduce heat to medium-low.

3. Allow chicken to braise for 30 minutes, until liquid has reduced then turn the heat off.

4. Allow chicken to cool slightly and pull or shred your chicken with two forks. Add chicken and remaining liquid to a medium sized mixing bowl.

5. Add cream cheese, cheddar cheese, ranch, buffalo sauce, granulated garlic and a light dust of salt and pepper to the mixing bowl with the chicken. Take a spatula and fold ingredients together until everything is combined. If you like your buffalo chicken a little spicier, you can add an extra tablespoon or two of buffalo sauce to the mixture at this point.

6. Preheat your oven 375 degrees.

7. Line a sheet tray with parchment paper and lay each halved and cored jalapeno cored side up, so you can fill them easily.

8. Take about 1 tablespoon of the buffalo chicken mixture and fill each jalapeno, until all the jalapenos are filled, or until the filling is gone.

9. (Optional) Finish each jalapeno with a bit of extra cheddar.

10. Bake stuffed jalapenos on the middle rack of your oven for 25-30 minutes until jalapenos are fully cooked.

11. Remove stuffed peppers from oven and finish with additional buffalo sauce if desired. I garnished mine with some scallions too.

Enjoy and let me know how you like them!

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

+ 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.

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

Grilled and Chilled Romaine Hearts

with Simple Caesar Dressing

Serves: 3-4

Prep Time: 10 Minutes

Cook Time:1 Minute

By: Chef Hallie Norvet

Sometimes a little update to an old classic is in order. My recipe for these Grilled and Chilled Romaine Hearts with Simple Caesar Dressing is perfect for a Late Summer/Early Fall meal out on the patio. Try this recipe out at your next BBQ and it's sure to impress even the most finnicky of salad eaters.

Ingredients:

3 Hearts Romaine Lettuce, Halved or Quartered (depending on your preference)

1/3 Cup Your Favorite Mayonaisse

1 Tablespoon Dijon Mustard

2 Cloves Garlic, Crushed and Chopped Fine

2 Tablespoons Parmesan Cheese, Grated Fine

1 Lemon, Juiced

1/2 Tablespoon Worcestershire Sauce

Fresh Cracked Black Pepper

Salt to Taste

Directions:

Pre-heat your grill or grill pan to high to heat the grill grates as much as possible. Reduce heat to medium and place romaine hearts cut side down onto the grill. Allow to "grill" for 30 Seconds until lettuce has grill marks. Remove lettuce form grill, place onto plate or sheet tray and allow to chill.

To prepare you dressing, place all ingredients into a small mixing bowl and whisk. Season generously with fresh cracked black pepper and a dash of salt to taste.

When romaine hearts are chilled, serve grill side up on a chilled plate, with dressing served over the top. Garnish with crouton and parmesan cheese.

Simple Tomato Salad

This Simple Tomato Salad is just that, simple. But please, do not percieve it as a boring salad. This would make a perfect accompaniment for any grill or pool day, brunch, picnic.. basically anywhere outdoors in the Summertime, this salad is for you. It's so refreshing and with only six ingredients this salad can be prepared in less than 5 minutes! More time by the pool, less time in the kitchen. Pairs perfectly with anything grilled, or sweet.

Serves: 4-5 as a side

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet

Ingredients:

2 Pounds Heirloom or Rainbow Cherry Tomatoes, Halved

2 Tablespoons Fresh Basil, Chiffonade

1 Tablespoon Italian Parsley, Chopped Rough

1 Small Shallot, Sliced as Thin as Possible

1.5 Tabelspoon Red Wine Vinegar

1 Tabelspon Extra Virgin Olive Oil

Salt and Pepper

Tip: To make this in even more of a time crunch, you can serve tomatoes whole instead of halved as long as they are bite sized.. Now that's freakin' simple.

Directions:

Place all ingredients into a bowl, season generously with salt and fresh cracked black pepper. Gently stir with spoon or spatula. Allow to marinate for 5 minutes. Enjoy!

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.

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.

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.

One of my favorite dishes in the world is Roasted Baby Potatoes with Horseradish Sour Cream, but roasting potatoes takes time. This is why here in this recipe I show you how to pan roast them in ten minutes. The best part about this dish is it can be made with only a few ingredients that you probably already have in the fridge!

Servings: 2-3

Prep Time: 5 Minutes

Cook Time: 10-15 Minutes

By: Chef Hallie Norvet

Ingredients:

1 Tablespoon Prepared Horseradish

1/2 Cup Sour Cream

3 Tablespoons Olive Oil

10 New or Baby Potatoes, Halved

Sea Salt

1 Teaspoon Chopped Garlic

Chopped Parsley

Directions:

In a small mixing bowl, mix together horseradish and sour cream. Season with salt to taste.

Next, heat a medium skillet over medium high heat. Once your pan is hot, add the olive oil and place potatoes cut side down into the oil. Allow them to fry over medium heat for 3-4 Minutes until golden brown. Flip the potatoes and cook for another 4 minutes on the other side. Place a lid over your potatoes for 2 minutes. If your potatoes are turning golden or brown too quickly, reduce your heat to medium low and cook for an additonal 5 minutes.

Reduce heat to low and add a sprinkle of sea salt and the chopped garlic. Stir with a wooden spoon or spatula to ensure each potato is seasoned. Allow to cook over low heat for 1 minute until you can smell the aroma of garlic.

Move your potatoes to a serving bowl, top with an extra sprinkle of sea salt and a dollop of the sour cream. Sprinkle chopped parsley over the top and you're all finished. Enjoy!

When you are a personal chef, it means that you have to know how to (generally) make anything and everything. One thing that took me a few tries to get right are these delectable Fried Sweet Plantains or Plátanos Maduros in Spanish. I had first tried these at a Cuban restaurant here in Los Angeles, and I was hooked. These are a great side dish for many Caribbean, Central and South American dishes. Be sure to use VERY ripe yellow-brown to brown plantains, the green and yellow are still not sweet enough. You can speed up the ripening process by storing your green/yellow plantains in a paper bag for 4-5 days in a dark place.

Serves: 4-5

Prep Time: 15 Minutes

Cook Time : 5 Minutes

Recipe By: Chef Hallie Norvet

Ingredients:

5 Large Firm-Ripe Plantains

Vegetable/Canola Oil for Deep Frying

Directions:

Slice and peel your plantains. Cut into 1/2 Inch slices on a bias.

Heat enough oil in a medium sized pot or high-edge skillet to cover 1/4-1/2 inch. Heat your oil for about 5-10 minutes over medium-low heat until it reaches a temperature of 350-375 degrees.

Fry 8-10 pieces at once, be sure not to overcrowd the pan. Fry on each side for 2-3 minutes until golden brown.

Using a slotted spoon, transfer them to a paper towel or baking sheet. Seasoning with salt is optional.

These Fried Sweet Plantains are best served immediately. However, you could cool and store in the refrigerator the night before then re-heat at 350 until heated through the next day.

I love accompaniments when eating Indian food, one of my favorites is Mango Chutney. I personally favor the fresh version over the store-bought jarred version, and you will not believe how easy and inexpensive this is to make!

Serves: 4-5

Prep Time: 10 Minutes

Cook Time: 15 Minutes

By: Chef Hallie Norvet

Ingredients:

1/2 Teaspoon Ground Coriander

6 Cardamom Pods

1/2 Tablespoon Vegetable Oil

2 Mangos, Peeled, Deseeded and Diced Small (About 2 1/2 Cups)

1 1-inch Peice Freshly Peeled Ginger, Sliced Thin

1 Garlic Clove, Chopped

1/2 Teaspoon Ground Red or Cayenne Pepper

1/2 Teaspoon Salt

1/2 Cup Light Brown Sugar, Loosely Packed

1/2 Cup White Vinegar

1/2 Cup Golden Raisins (Optional)

Directions:

In a medium sauce pot, heat coriander and cardamom over medium heat until you can smell it's fragrancy. Reduce heat to low and add your vegetable oil. Add you chopped mangoes, ginger, garlic and red pepper. Stir over medium-high heat for 2-3 minutes. Add salt, sugar and vinegar  (and raisins if you wish)and bring to a light boil. Simmer chutney over low heat for 25 minutes until mixture is thick. Be sure to stir contstantly to avoid burning and sticking to the pan. Cool mixture and store in an airtight container for 4-5 days.

This Caramelized Brussels Sprouts, Shallot, Bacon with Sriracha Mayo dish is a great appetizer or side for your holiday feast. If you're not too kind on Sriracha, a balsamic reduction would be a fantastic substitution. For an extra level of comfort, you must try shaving some parmesan or pecorino cheese over this when it is fresh out of the oven.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

By: Chef Hallie Norvet

Ingredients:

1/2 Pound Bacon, Chopped

2 Tablespoons Olive Oil

2 Pounds Brussels Sprout, Trimmed, Cleaned and Halved

1 Large Shallot, Halved and Sliced Thin

Salt and Pepper

1/4 Cup Sriracha Brand Hot Sauce

1/2 Cup Good Quality Mayonaisse

1 Tablespoon Roasted Red Pepper, Chopped

Directions:

Pre-heat oven to 425. Heat a medium skillet over medium heat. Add chopped bacon to skillet and cook for about 5 minutes until halfway cooked. On a large sheet tray, drizzle the olive oil. Place brussels cut side down onto the tray. Drizzle bacon fat from pan evenly over brussels sprouts, then evenly distribute bacon. Take shallots and distribute them evenly over brussels and bacon. Season everything evenly with salt and pepper to taste. *note: do go easy on the salt as the bacon will be salty. Place brussels in the oven on the middle rack and roast for 20-25 minutes, until brussels are tender. Do keep an eye on them around 20 minutes as they will start to caramelize rapidly. Remove tray from oven and use a spatula to flip brussels. Be sure to remove any little burned bit of leaves, or shallot as the high temperature can burn some edges.

In a medium mixing bowl, mix mayonaisse and Sriracha together until incorportated. Place the brussels and bacon into a large serving dish with a small bowl of the Sriracha sauce for dipping or serving. Garnish with chives, chopped roasted red pepper or a hard aged cheese like parmesan or pecorino.

I had stumbled upon these beauties through my Pinterest account. So simple, so crispy, so visually appetizing! These Swedish potatoes get its name from Hasselbacken, the Stockholm restaurant where it was first served. They are sliced and cooked at a high temperature to create extra crispy edges with a creamy potato interior. Try these potatoes and turn your spuds from dull to delectable!

Serves 7

Ingredients:

• 7 Medium Russet Potatoes
• 3 Cloves Garlic
• 4 TB Butter
• Olive Oil
  
• Salt + Pepper

Preparation:

Pre-heat oven to 400 degrees. Slice even small slits into potato, making sure not to cut the entire way through. Some people use a large wooden spoon as a cradle for the potato, this is a sure-fire way to prevent cutting all the way through. Fan the potatoes and put onto an oiled  baking sheet. Thinly slice garlic, and stuff into potato slits. Make sure there is an even amount in each potato. Drizzle with 2 TB Melted Butter. Cook in oven for 30 minutes. Drizzle another 2 TB Butter onto potatoes, sprinkle with salt and pepper. Cook for another 15-20 minutes. The tops and edges should be golden brown while the interior of the potato should be soft and cooked through. Try the knife test.

I like to finish these with fresh chopped parsley and a dollop of creme fraiche. Simply delicious.