Yield: 10 litres

Potatos, rough chop      2 lbs
Leeks, rough chop        3 lbs
Onions, medium chop   3 pcs
Chicken stock              * lt
Garlic                           1 tbsp
Olive oil                       **
Butter                          100 g
Cream                         300 mL
Salt and pepper           to taste

1)  Wash & cut all ingredients.
2)  Grate onion in oil until translucent.
3)  Add garlic and sweat.
4)  Add leaks and potato; stir together.
5)  Lever in chicken stock; bring to a boil.
6)  Reduce to a simmer and cook for 40 minutes.
7)  Puree and strain through a china cup.
8)  Return to the heat and wisk in the cream and butter.
9)  Season in salt and pepper.  Serve in a mound of leek hay in the center of the bowl.

Ingredients:

Leeks, greens only  1 Pc

1)  Cut the leek into 5 cm sections.
2)  Cut each section lengthwise into very thin strips.
3)  Deep fry until crisp.
4)  Drain and toss in salt and pepper.
 

Yield: 4 portions

Ingredients:

Squab                           4
Cranberry glaze            All
Foie Gras                     6 oz
Ice Wine, Resting         200 mL
Shallots, chopped         4
Cracked black pepper  to taste
Salt                              to taste
Fresh thyme, chopped 1 tsp
Egg white                    1

1)  Combine the ice wine, shallots, salt and pepper and thyme.
2)  Cut the foie gras into small pieces and cover with the ice wine marinade; allow to stand 2-3 hours.
3)  Remove the foie gras and process in a food processor until smooth.
4)  Slowly add the egg white while continuing to pulse the foie gras.
5)  Remove the mousse and force through a drum sieve until smooth.
6)  Remove the wing tips from the squab, leaving the lower wing intact.
7)  Carefully cut the squab open where the ribs meet the breastbone, making sure to leave the squab in one piece.
8)  Bone out the squab, leaving the wings and upper leg bones intact.
9)  Place 1 1/2 oz foie gras mousse in the center of the squab and roll the bird back into its original shape, sewing the breasts with a toothpick.
10)  Brush with a little cranberry glaze and roast at 350 degrees until done.
 

Yield: 500 mL

Ingredients:

Demi-glace        600 mL
Cranberries       400 g
Port                  100 mL
Sugar                50 g
Orange Juice     100 mL

1)  Combine demi, port and orange juice in a sauce pot; bring to a boil.
2)  Wisk in sugar until dissolved.
3)  Add cranberries and reduce to a low simmer.
4)  Cook until the berries are soft.
5)  Puree and strain through a fine chinois.
6)  Reduce to a heavy najoe (?).
7)  Adjust flavour and consistency as needed.
8)  Cool and reserve.
 

Yield: 4 servings

Ingredients:

Belgian endive, quartered  1
Leek, whites only, halved  2
Chicken stock                  100 mL
Cider vinegar                    30 mL
Salt and pepper                to taste

1)  Clean and cut the endive and leek, leaving the root intact.
2)  Combine the liquids in a santeise (?) and heat until steaming but not boiling.
3)  Lay the endive and leek side by side in the pain; cover.
4)  Cook until just tender, remove, drain and season.
5)  Serve immediately.
 

Yield: 6 portions

Ingredients:

Sweet potato       1
Birch syrup*        2 oz
Olive oil               4 oz
Salt and pepper   to taste

* Maple syrup may be substituted

1)  Combine all ingredients in a bowl and toss together.
2)  Arrange on a sheet pan, lined with parchment paper, one layer thick.
3)  Bake at 425 degrees until tender and slightly caramelized.
 

Recipe, Potato gnocchi                x1
Recipe, Gruyere Cream Sauce     x1
Yukon Gold Potatoes                  (2)
Butter, melted                              200 g
Salt and pepper                           to taste
Parsley, fresh chopped                AN
35% Cream                                AN

(1)  Wash the parsley in cheese cloth and squeeze out the excess water; repeat until the water becomes a pale green in colour.
(2)  Peel the potatoes and cut into eights.
(3)  Trim into the shape of a six-sided football.
(4)  Toss with the butter and season to taste.
(5)  Bake at 400 F until tender, but still firm, and slightly browned.
(6)  While the potatoes are baking, re-heat the sauce.
(7)  In a well oiled, and very hot, Sauté pan sear the Gnocchi on two sides to produce a golden brown colour.
(8)  Add the potatoes and Gnocchi the sauce and simmer until hot.
(9)  Adjust the consistency of the sauce with the cream and check the seasoning.
(10)  Sprinkle with parsely and cook a moment longer.
(11)  Serve in bowls.

Yukon Gold Potatoes            1 1/2 lbs.
A/P Flour                              approx. 1 cup
Salt and pepper                     to taste

(1)  Peel and bake the potatoes until very soft.
(2)  Run the potatoes through a ricer.
(3)  Slowly mix the flour into the potato until the dough no longer sticks to your fingers; use only as much flour as is needed as this will produce more tender gnocchi.
(4)  Knead the dough for 1 min. to fully incorporate the flour.
(5)  Divide into 4 equal portions.
(6)  On a lightly floured surface, roll each portion into a long of about the same diameter as a dime.
(7)  Cut the dough into 1/4 inch long pieces and pinch the sides.
(8)  Blanch in boiling salted water until the Gnocchi begin to float; refresh in ice water
OR  Place Gnocchi on a floured sheet pan and freeze until needed.

35% Cream                            2 lt.
Gruyere Cheese, grated fine    400 g
Salt and pepper                      to taste

(1)  In a heavy sauce pan, bring the cream to a very gentle simmer.
(2)  Reduce until it becomes slightly thick, do not allow the cream to boil.
(3)  Add the cheese and reduce until it evenly coats the back of a spoon.
(4)  Season, adding more cheese if necessary, and serve.