Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved 3 small leeks, sliced 2 potatoes, peeled and diced 7 cups of water 1¼ cup hot milk 2 tablespoons butter 2 tablespoons cake flour (all-purpose is fine) 1 whole clove 1 teaspoon sea salt 1 teaspoon white pepper
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Serves:4
8 chicken thighs Salt and freshly ground black pepper 5 tablespoons butter, divided 2 tablespoons olive oil 1 large onions, diced 2 carrots, diced 3 sprigs thyme 1 bay leaf ½ cup Calvados or Applejack 2 cup cloudy apple cider 4 large shallots, peeled and halved, but left connected at the root 3 medium apples, peeled, cored and cut into wedges 1 cup crème fraîche
Serves 6-7
4-5 cups cleaned and diced parsnips 5 medium shallots, chopped 1 clove garlic, pressed or minced 4 tablespoons butter 1 tablespoon olive oil 2 teaspoons curry 1 teaspoon powdered ginger 6 cups chicken broth ½ cup half & half Salt and pepper to taste 3 tablespoons minced parsley for garnish
Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
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