Hallie Norvet

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A food blog by Chef Hallie Norvet

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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


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


Goat Cheese, Crumbled

Balsamic Reduction

Chive, Chopped

Thyme, Plucked


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


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


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


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.


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


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


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


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


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


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. :)

Curry Jalapeno Chicken Skewers

Posted on January 28, 2016 at 6:05 AM Comments comments (0)

Curry Jalapeno Chicken Skewers

I love making skewers. Grilling is one of my favorite ways to cook because it's fast, has relatively little clean-up and imparts a lot of flavor. These skewers are a cinch to make, and I serve them as a filling in lettuce wraps, or over a big bowl of rice. 

Serves: 3-4

Prep Time: 30 minutes - 2 Hours (Marinate Time)

Cook Time: 10 Minutes

By: Chef Hallie Norvet


2 Pounds Chicken Breast Tenderloin or Boneless Chicken Thigh, Chopped into 1 inch pieces

1 Tablespoon Curry Spice

1/2 teaspoon Turmeric

1 teaspoon Honey

1 Tablespoon Peeled Ginger, Chopped Fine

1 Tablespoon Garlic, Chopped Fine

1 Tablespoon Sriracha

2 Tablespoon Soy Sauce

1 Tablespoon Sesame Oil

4 Scallions, Trimmed and Cut into 1 Inch Pieces

2 jalapeno, Sliced Thin

Bamboo Skewers



Finely Chopped Scallion


Prep: Place bamboo skewers in a dish with water, cover and allow to soak until ready to skewer your chicken. The water pevents the skewers from burning up on the grill. 

Place chopped chicken into a large mixing bowl. Sprinkle curry and turmeric over chicken. Then add honey, ginger, garlic, sriracha, soy sauce, sesame oil, scalllions and jalapeno in bowl. Mix togetehr ingredients with a spatula until well incorporated. Allow to marinate for 30 minutes-2 hours. 

Once marinated, skewer chicken onto bamboo skewers. Alternate 2 pieces of chicken to one piece of scallion, or jalapeno. Now is a good time to pre-heat your grill, or start any rice if you are having some. 

Place skewers over the hottest part of your grill with a set of tongs. Close the lid and allow to cook for 1-2 minutes. Lift lid and turn skewers over. Allow to cook for another 2 minutes. Lift lid and place skewers onto a part of the grill with indirect heat (not over a flame), close the lid and continue to cook for another 5 minutes until chicken is opaque and cooked to a temperature of 165 degrees. 

Remove skewers from grill when cooked. Allow to rest for 3 minutes prior to serving. Garnish with freshly chopped scallion or cilantro leaves. 

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


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



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


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


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


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


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


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.


Tri-Tip, Bean and Green Chile Chili

Posted on November 9, 2015 at 7:00 AM Comments comments (0)

Tri-Tip, Bean and Green Chile Chili

What makes a good chili? Lots of meat, vegetables and spice? Good consistency? The right amount of toppings? Yes. All of the above. This Tri-Tip, Ground Beef, Green Chile and Bean Chili is the perfect blend of all three.

Makes: 10 Servings

Prep-Time: 20 Minutes

Cook-Time: 4+ Hours

By: Chef Hallie Norvet


3 Tablespoons Olive Oil or Vegetable Oil

Salt and Pepper

2 Pounds Tri-Tip or Other Steak, Cubed into 1/2 Inch Cubes

1 Pound 85/15 Ground Beef or Fattier

1 Large Onion, Peeled and Chopped

1 Green Bell Pepper, De-seeded and chopped

5 Cloves Garlic Chopped

3 Cans Mild Green Chiles, Chopped

5 Tablespoons Chili Powder

2 Tablespoon Cumin

2 Tablespoon Paprika

3 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard Powder

1 Can Diced Tomatoes

1 Can Crushed Tomatoes

1 Can Tomato Paste

2 Tablespoon Brown Sugar

2 Cups Chicken, Beef or Vegetable Broth

1/2 Tablespoon Fresh Cracked Pepper

2 Can Chili Beans, or Three Beans (Pinto, Black and Kidney)


Shredded Cheddar Cheese

Chopped Scallion or Chive

Finely Chopped White or Red Onion


Sour Cream


Note: These directions apply the same way to either a traditional pot on the stove pot or crock pot. The crock pot will not sear the beef, but you can add the ingredients to the pot in the same manner, then set it on high for 4+ hours. Then, add the beans 30 minutes prior to serving, on the low setting.

Heat a large stock pot over high heat. Add olive oil and add beef to pot. Season lightly with salt and pepper. Sear tri-tip until golden brown. Stir and add ground beef to pot and stir until halfway cooked. Add onions, bell pepper, garlic, chiles, chili powder, cumin, and paprika. Stir unti beef and vegeatbles are coasted with seasoning. Add worcestershire, mustard powder, diced/crushed tomatoes, tomato paste, and brown sugar to pot. Stir and heat over high heat until simmering. Add broth or stock, and additonal cracked pepper. Stir and reduce heat to medium-low on stove. If on crock pot, leave on high for 4+ hours.

Chili is done when tri-tip is tender and all ingredients have become one yummy stew. Taste and add salt and pepper if needed. Add beans 30 minutes prior to enjoying and heat over low. Top with favorite toppings/garnishes and enjoy!

Roasted Kimchi and Vegetable Soup

Posted on November 7, 2015 at 4:25 PM Comments comments (0)

Roasted Kimchi and Vegetable Soup

Colder weather calls for something warm, hearty.. and spicy! That's when I got the idea to make this colorful and satisfying Roasted Kimchi and Vegetable Soup. If you didn't know, kimchi is made by fermenting napa or savoy cabbage with lots of salt, vinegar and chiles. It is used a side dish or accompaniment in many Korean dishes. After frequenting many Korean restaurants in Korea town last year I picked up that kimchi is not only delicious when eaten in it's raw natural form, but grilled or roasted. The flavor in this soup is remininscent of that, and other Korean flavors. I like to top mine off with a few extra pickled veggies, an 8-minute egg and a cold beer.

Serves: 4-5

Prep Time: 20 Minutes

Cook Time: 2.5 Hours

By: Chef Hallie Norvet

*Tip: You can use your own kimchi for this recipe, or use a high-quality jarred version from your local Korean market.


2 Cups Tightly Packed Kimchi, Drained, Juice Reserved for Later Use

2 Tablespoons Sesame Oil

1 Medium Brown Onion, Chopped

2 Tablespoons Fresh Ginger Chopped

5 Cloves Garlic, Chopped

2 Stalks Celery, Chopped

1 Carrot, Peeled and Chopped Into Coins

1 Small Zucchini, Quartered and Chopped

1 Tablespoon Sugar, Brown or White Granulated

1 teaspoon Fish Sauce

1 Tablespoon Doengjang, Korean Bean Paste, if you cannot find this it's no problem but it adds to the depth of the soup

1 Tablespoon Gochujang, Korean Red Chile Paste, If you cannot find this 1/2 Tablespoon Sambal Olek Garlic Chile will work

3 Tablespoons Low Sodium Soy Sauce

1 Quart Vegetable Broth

1 Tablespoon Butter


Fresh Scallions

Fresh or Lightly Pickled Vegetables Such As: Julienne Carrot, Daikon Radish, Cucumber quick pickled with an equal part dissolved sugar, salt, rice wine vinegar. Add cilantro, chile sauce (sambal olek) to make spicier



8-Minute Egg: Boil a pot of water. Gently drop a whole shelled egg into the water. Remove after 7 to 8 minutes and shock in ice cold water bath. Remove egg when chilled, and gently peel. Bring to room temperature, halve and serve with soup.


Preheat your oven to 375 degrees. Gently spray large baking sheet with non-stick cooking spray. Evenly distribute drained kimchi onto tray. Place tray of kimchi onto upper 1/3 rack of oven. Roast for 15-20 minutes until "cooked." Remove from oven and allow to cool.

Heat a large stock pot over medium-high heat for 30 seconds. Add sesame oil to pot and add chopped onions, garlic and ginger. Move heat to medium and cook onions until soft and translucent. Add in roasted Kimchi to pot and stir to combine. Add second batch of ingredients to pot: celery, carrot, zucchini, sugar, fish sauce, Doengjang and Gochujang. Stir until all ingredients are combined and cooking in pot. Add soy sauce and stir until all ingredients are coated. Add vegetable stock and kimchi juice to pot and stir until incorporated. Bring soup to boil, then reduce heat to a low simmer. Simmer covered for 1.5 hours.

Remove lid and simmer for 15 minutes on medium boil. Taste soup, and season if needed. Add in butter to finish soup. If it needs more salt add a teaspoon of soy sauce. If it needs less salt, add a 1/2 cup water or vegetable broth. I like to finish mine with a lot of fresh cracked black pepper. This dish is wonderful when served along side a big bowl of white rice. Sometimes you need that plain component to really make the flavors sing.

Top with garnishes of your choosing and an egg or two. So satisfying! Enjoy!

By Chef Hallie Norvet | Los Angeles

Balsamic Beef Short Ribs with Corn Pudding and Tomato Salad

Posted on October 15, 2015 at 10:25 PM Comments comments (0)

If you haven't noticed, Braised Beef Short Ribs are my number one go-to confort food meal. I will eat them in any way shape or form. But, this time i decided to put a little twist on them. Instead of using tomato paste and beef stock as I normally would in a french braised beef dish, I switched it up by using some tomato-basil marinara I had made, and some balsamic. It works so well! It's speaks to the Italian side of me for sure. The best part about this dish is the beef and corn pudding can be made ahead and re-heated if needed. They both take a bit of time to cook but it is so worth it.

Balsamic Beef Short Ribs with Corn Pudding and Tomato Salad

Serves: 4-6

Prep-Time: 30 Minutes

Cook-time: 4 Hours

By: Chef Hallie Norvet


For the Beef:

2 Pounds Beef Short Ribs, Cut into 4-6 Portions (ask your butcher)

Salt and Pepper to Taste

2 Tablespoon Olive Oil

3 Carrots, Peeled and Cut into Coins

1 Yellow Onion, Peeled and Quartered

1/2 Bunch Celery, Washed and Chopped

3 Cloves Garlic, Chopped

1/2 Tablespoon Dried Thyme

1 Cup Tomato Sauce

1/2 Cup Fresh Basil, Whole Leaves

1/2 Cup Balsamic Vinegar of Modena

2 Cups Beef Stock

2-3 Cups Water (To Cover Beef)

For the Corn Pudding:

1 Box Jiffy Cornbread Mix

1 Can Creamed Corn

1 Can Corn, Drained, or 2 Cobs Fresh Corn off the Cobb

1 8oz Container Sour Cream

1 Cup Whole Milk

1/2 Cup Sugar

Pinch of Granulated Garlic

1/2 Stick Butter

For the Tomato Salad:

2 Cups Baby Heirloom Tomatoes, Halved and De-Seeded, You can use cherry or grape tomatoes as well

1/4 Cup Chopped Fresh Basil

1 Teaspoon Balsamic Vinegar

1 Cup Watercress, Washed and Trimmed of Large Stems

Salt and Pepper to Taste


For the Beef:


Heat a large Dutch oven or pot over high heat. Season beef short ribs with salt and pepper. Drop olive oil into hot pan. Coat bottom of pan evenly with oil, then gently place beef short ribs into pot with the meat side down, (bone side up). Sear short ribs for 2 minutes until golden brown on the bottom. Drop carrots, celery, onion, garlic, thyme, tomato sauce, basil and balsamic into the pot. Stir to combine but take note to leave the short ribs meat side down. Add water to pot. Bring mixture to boil. Cover with lid and reduce heat to medium low. Simmer for 3-4 hours until short ribs are fork tender. Do check on the ribs at least once an hour. If the liquid reduces too much, add in additional 1/2 cup of water until beef is cooked.



Remove beef from pot and place on baking sheet. Reduce sauce until it coats the back of a spoon. Season to taste with salt and pepper. When you are ready to serve, heat the ribs in the oven at 350 for 10 minutes until crispy on the outside. You can time this for when the corn pudding is done.



For Corn Pudding:


Pre-heat oven to 350. In a large bowl, mix all ingredients EXCEPT BUTTER together with a whisk. Then, in a large casserole dish (12 x 12 or larger) place the butter. Place the dish with the butter in the oven until melted. Remove dish from oven (it will be hot) then drop corn pudding mixture into the dish. Place dish back in the oven at 350 and bake for 40 minutes until a toothpick comes out clean. It will be done when the sides are golden brown, as well as the top. Remove from oven and cool for 5 minutes before serving.



For Tomato Salad:


Mix all ingredients together in a small mixing bowl. Garnish over completed dish.


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


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








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


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.

Mini Fried Chicken and Waffles with White Gravy

Posted on August 30, 2015 at 7:00 PM Comments comments (0)

Um, hello. Where have these been all my life? Everything you love about Chicken and Waffles, only bite size. I made a dreamy sausage and black pepper white gravy to go along with the chicken. Pure decadence in a bite. I smeared some homemade Sriracha-Maple compund butter on the waffle prior to assembling. It's crucial, don't leave a waffle dry!

Serves: 20 Individual Bites

Prep Time: Minimum 30 Minutes - 12 Hours (Marinating Time for Chicken)

Cook Time: 30 Minutes

Cooking Level: Intermediate

By: Chef Hallie Norvet



1/2 Pound Breakfast Sauasage, Removed from Casing

2 Shallots, Finely Chopped


1 Clove Garlic, Finely Chopped

2 Tablespoons Butter

1 Tablespoon Flour

1 1/2-2 Cups Half and Half, Add More for Thinner Gravy

1/2 Tablespoon Fresh Cracked Black Pepper

Salt to Taste

Fried Chicken:


1.5 Pound Chicken Breast Tenderloins, Trimmed and Cut Into 1 Inch Pieces

1 Cup Buttermilk

1 Large Shallot, Sliced Thin

2 Garlic Cloves, Chopped Rough

1 Tablespoon Fresh Thyme, Chopped

1 teaspoon Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Ground Sage

Salt and Black Pepper



2 Cups AP Flour

1 teaspoon Paprika

Salt and Pepper to taste

High Heat Vegetable, Canola or Frying Oil

You will also need..

5 Waffles, Cut Into Quarters

Butter (for Waffles)


Microgreens or Wild Arugula

Before you start, there is a term you need to know..

ROUX "Pronounced: Roo" A roux is a mixture of butter and/or fat and oil used primaraly in sauces and soups. Roux is used as a thickening agent and is a primary ingredient in 3 of the 5 Mother Sauces. Gumbo would not exiist without a deep brown roux.

.. Now you know!


First things first, start marinating your chicken. In a large steel mixing bowl or ziploc bag, place chicken, buttermilk, shallot, garlic, herbs and spices together and allow to marinade for a minimum of 30 minutes to 12 hours. Store covered in the refrigerator until you are ready to cook.

In the meantime we will start our gravy. Place a large skillet or pan over medium heat on the stove. Add sausage and cook until crumbled. Use a wooden spoon or spatula to break up the large pieces, reduce heat to medium low. Add shallots and garlic, cook until translucent and fragrant. Add butter nad allow to melt. Add flour to pan and stir until it forms a roux with the butter and fat from the sausage. Once the flour has been cooked out of the roux, slowly add the half and half and stir with your spoon. Be sure to scrape all those yummy bits of sausage off the bottom of the pan.

Once all of the half and half has been added to the gravy, bring the pot up to medium-high heat to thicken the roux. Heating the roux to a high temperature triggers the thickening process. Once the mixture is simmering, use a whisk to thiken and smooth out the sauce. If the sauce is too thick, add more half and half until your desired thickness is reached. Season with salt to taste and then put a whole grip of freshly cracked black pepper in there. I love it this way, but you may like less than 1/2 tablespoon.

Your gravy is ready, you're half way there.. and then -- WAFFLE BREAK! Now hopefully you also made your waffles, or have your batter and iron ready to go. I prefer to make one large waffle and cut into quarters for time sake, but you could just as easily make your own mini waffles one by one.

It's fry time. In a large container or bowl, add flour, paprika and salt and pepper. Then place your chicken pieces into this flour mixture. Be sure to coat each piece in a whole bunch of flour. Sometimes I will double dredge them by putting the floured chicken back into the buttermilk, then back into the flour again. However.. this is not necessary as one coat will be good enough.

In a high sided cast iron skillet or pot, add oil until there is at least a 2 inch layer. *Do not fill your pan, skillet or pot higher than half way with oil. Always use caution when frying and it is better to fry in smallet batches than large ones, the food will cook more evenly and fry better with less in the pan. Also, You don't want to mess around with 375 degree oil.*

Now that I've said that, bring your oil up tpo 350-375 degrees. Slowly add the breaded chicken into the pan. Do not over crowd the pan/pot and cook in batches if you must. This will help the oil stay hot, the chicken stay crispy and prevent them from drying out. Once all your chicken is fried, allow to cool on a rack for 1 minute, season with salt.

Place a piece onto each buttered waffle, top with hot gravy and syrup. Some guests may prefer a toothpick to keep it all together or a small plate.

Then sit back, have a bite it and reap the compliments from a happy crowd, my friend.

Pear and Brie Tart

Posted on May 21, 2015 at 12:05 AM Comments comments (0)

This sophisticated appetizer is made from Bosc pears, double cream brie and flaky puff pastry. 

Servings: 4-5

Prep Time: 15 Minutes

Cook Time: 15-18 Minutes

By: Chef Hallie Norvet


2 Sheets Puff Pastry, Defrosted according to directions

5 Bosc Pears, Peeled, Cut in Half, Seeds Removed

2 tsp. Granulated White Sugar

1 Egg, Beaten, Used for Egg Wash

8 oz. Brie, Sliced

2 oz. Wanut Halves or Pieces

2 Handfuls Baby Arugula

1 teaspoon Balsamic Vinegar

1 Tablespoon Olive Oil


Preheat oven to 400. Roll out your defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet into halves lengthwise and place onto a greased baking sheet.

Take each pear half and cut them into very small slices. Try to keep them together as one solid half, and fan slices out. Move slices to the center of the tart. Overlap each slice of pear until the entire center of the puff pastry sheet is lined with pear. Roll up each edge of the puff pastry, then brush with egg wash. Sprinkle white sugar over pears. Place on centeer rack of oven and bake for 15-18 minutes until egdes are golden brown.

Remove tarts from oven. Top with brie slices and allow to cool. Cut each tart into sections and place on serving plattter. Dress arugula with baslamic dressing and place over each tart. Sprinkle with walnuts to finish.

Helpful Tips:

Do not overload pastry with pear as that will prevent the crust from cooking correctly.

Roasted Sriracha Cauliflower Bites

Posted on April 25, 2015 at 6:55 PM Comments comments (0)

It's no surprise why people (including myself) have become addicted to Sriracha. The sweet, garlicy and quite spicy hot sauce is good on pretty much everything. I had come across this recipe for Roasted Sriracha Cauliflower Bites from The Thug Kitchen cookbook. Which is a vegetarian/vegan cook book with quite a bit of adult languagae. They have instructions like "If you make your batter lumpy, you better start that shit over." ANYWAY back to the recipe. This recipe was calling my name and they're so simple to make, anyone can make a quick semi-healthy snack food. This would be great for sporting events or fight night. I paired my cauliflower bites with a homemade peanut sauce and lightly pickled vegetables, but theyre also great on thier own or wiith a homemade ranch dressing!

Servings: 8

Prep Time: 15 Minutes

Cook Time: 15 Minutes

By: Chef Hallie Norvet


2 Small Heads of Cauliflower, Cut Into Bite Size Chunks

1/2 Cup AP (All-Purpose) Flour

1/2 Cup Water

1 teaspoon Granulated Garlic

1 teaspoon Salt

1/2 Cup Sriracha

1 teaspoon Olive Oil

1 teaspoon Sesame Oil

1/4 Cup Rice Wine Vinegar

1/2 teaspoon Soy Sauce


Pre-heat your oven to 450 degrees. Chop your cauliflower into bite size chunks. Mix flour, water, granulated garlic and salt together until it forms a smooth batter. Then drizzle the batter over the Cauliflower in a large bowl. Toss with a spatula until cauliflower is thoroughly covered. Spray or grease a large cooking sheet with oil and add cauliflower. Be sure that the pieces are not crowded together and not touching if possible. Place cauliflower on the middle rack of your oven and bake for 15 minutes, turning over halfway in between to make sure each peice is cooking evenly.

While your cauliflower is cooking, you can make your sauce. Add Sriracha, olive oil, sesame oil, rice wine vinegar and soy sauce together in a small sauce pan. Heat mixture over medium heat until just bubbling.

Once your cauliflower has finished cooking return it back to a clean, large bowl and drizzle with Sriracha mixture. Then toss with spatula to make sure each peice of cauliflower has been coated. Return cauliflower to the large sheet tray and continue to bake for another 3 minutes. Remove cauliflower from oven and serve immediately with your favorite dipping sauce.