Leek, Fennel, Pear Salad with Peas and Mint


leek fennel pear copy

couldn't be simpler. wash and trim leeks. slice the
white part into thin matchsticks. do the same with the
fennel and pears. toss in a large bowl with some arugula,
lemon zest, peas, and freshly chopped mint. drizzle very
lightly with lemon juice and olive oil. season with salt.
 toss. serve.

*blatantly stolen from sometimes



Cider Braised Beef and Gorgonzola Cauliflower Mash


sear a chuck roast in a dutch oven with a few tsp of oil until browned.
add a cup of apple (or pear) cider along with some salt and pepper. lid on
the dutch oven and into a 350F oven until the beef is tender (about 3 hours). 
remove the meat from the oven and allow to cool for 20 minutes. in the
meantime, reserve some of the cider from the dutch oven. in a large
saucepan, cook cauliflower in a little oil until the florets start to carmelize.
add the reserved cider to the cauliflower along with enough water to cover.
cook until cauliflower is very tender. strain cauliflower into another pot.
mash cauliflower with a fork and add cream, butter, gorgonzola, salt, and
pepper. check meat for seasoning and add salt and pepper to taste. serve
with the mash and some roasted red pepper.


Horseradish and Poppy Seed Quiche


quiche copy

in a large bowl, mix flour, butter, milk, and salt until well
combined. wrap in plastic wrap and refrigerate for one
hour. roll out large enough to overhang a buttered tart pan
by at least 1.5 inches. push dough into the pan carefully
and dock with fork tines. blind bake in a 400F oven for 25
minutes. meanwhile, mix eggs, heavy cream, poppy seeds,
and horseradish in a bowl. (when you think you've added
enough horseradish, add 25% more. trust me.) mix until
well combined and season with salt and pepper. pour egg
mixture into crust and bake until cooked through and golden.
sprinkle some grated parmesan cheese on during the last few
minutes of cooking. cool and slice.

quiche2 copy