Bacon and Brussels Sprout Salad

20 (or so) brussels sprouts cut in half
8 slices of bacon (preferably thick cut)
1/3 c. golden raisins
2 T. sunflower seeds
Splash of red wine vinegar
Salt

Preheat oven to 350 degrees. Place the bacon slices onto a pan with sides and bake for 20 minutes. After twenty minutes, check for doneness every successive three minutes till crispy. Remove from the pan and reserve the excess fat. Dress the brussels sprouts with reserved bacon fat to cover and pour the rest of the bacon fat into a bowl of the golden raisins. Season the sprouts with salt and place into the oven and bake for 40-50 minutes. Periodically, shake the pan to keep the sprouts from sticking. Meanwhile chop the bacon. Remove the sprouts and combine the golden raisins, sunflower seeds, and bacon. Stir to combine. Place back into the oven for 5 minutes and remove. Enjoy warm or cold!

Mushroom and Gruyere Quiche

Pie dough either store bought or homemade (recipe in the apple tart recipe)

3 portabella mushrooms chopped into small cubes

1/2 onion chopped

2 cloves of garlic

Handful of parsley chopped

Sprig of rosemary remove leaves and chop

8 eggs

3 oz Gruyere cheese shredded

1/4 c milk

Pinch of crushed red pepper

Salt

Oil

Preheat oven to 350.

In a large skillet, heat oil over medium heat. Add the onions, garlic, and mushrooms. Season well with salt and crushed red pepper. Cook until the mushrooms are golden. Turn off heat, add the herbs, and let cool. Meanwhile, prepare the dough by rolling to 1/8 of an inch and forming to a pie pan. Crimp the pie crust if you would like (crimping can be a latter lesson). Add the cooled mushroom mixture and evenly distribute. In a large bowl, crack the eggs and add the milk and Gruyere cheese. Whisk till thoroughly mixed. Pour the egg mixture over the mushrooms. Bake for 40-50 minutes or until set.

Une tarte aux pommes (Apple Tart)

For the dough (this makes two)
    *freeze one to make latter
4 c. all purpose flour
2 sticks of butter, cubed
1 T greek yogurt
1/4 c water
pinch of salt

For the topping
3-4 granny smith apples thinly sliced
1/4 c sugar
2 T apricot preserves
1 T water

In a food processor, add the flour, salt, and 1 stick of cubed butter. Pulse until coarse and "sandy". Add the second stick of butter and pulse just until flakes of butter are visible. Mix the yogurt and water together. Add the mixture to the dough slowly until the dough is combined. The key is to add just enough water to bring the dough together. The dough may seem dry but the water will absorb after resting. Empty the dough, wrap in plastic wrap, and stick in the fridge for an hour.

Preheat oven to 350. Meanwhile, cut the dough in half. Flour your flat surface, hands, and a rolling pin with flour. Roll the dough out to 1/8 of an inch thick. Make sure to roll only in one direction-i.e. rotate the dough 90 degrees to even the circle. Transfer to a pan, I like to use a round pizza stone. Place the thinly sliced apples overlapping in rows to cover the dough. Sprinkle the sugar evenly over the apples. Bake for 30 minutes. Meanwhile, over medium heat melt the apricot preserves into the water to create a glaze. Remove the tart and brush on the apricot glaze. Continue baking for another 10-20 minutes till the dough is golden.

Pork Chops with Fingerling Potato and Fennel Medley with Chantrelle Mushrooms

For the Pork Chops
4 bone in pork chops
1 quart of water
1/2 c white wine vinegar
5-7 black peppercorns
Tsp whole fennel seeds
1/4 c salt
2 bay leaves
Tsp red chili flakes

In a large bowl, combine all ingredients but the pork chops. Stir until the salt is completely dissolved. Add pork chops, cover with lid/plastic wrap, and refrigerate until ready to cook (at least 2 hours).

Preheat grill until scorching hot. Place pork chops on to preheated grill and cook 5-7 minutes per side till brown and slightly charred. Remove and let the pork chops rest for 10 minutes before serving.

For the Potato and Fennel Medley
1 lb fingerling potatoes
1 fennel bulb, chopped
2 garlic cloves, minced
parsley, chopped
salt and oil

Bring a large pot of water to a boil and season with salt. Cook potatoes in boiling water till fork tender. Drain and slightly cool.

Meanwhile, in a saute pan add a small amount of oil and heat over medium. Add the fennel and garlic. Season with salt. Sweat until tender. Remove from heat.

Slice the potatoes so they form small 1/8 circles. Combine the sliced potatoes and fennel mixture in a large bowl. Dress with a small amount of oil and parsley.

For the Chantrelle Mushrooms
A handful of dried chantrelle mushrooms
Water
Tablespoon oil
Tablespoon butter
Salt

In a small bowl, add mushroom and water to cover. This will rehydrate the mushrooms. Drain and dry after 10 minutes. Heat oil and butter in a small saute pan over medium-low heat. Add mushrooms and slowly cook till golden brown. Season with salt. Serve.

Potato salad

7 yukon gold potatoes quartered
1 onion chopped
3 stalks celery, chopped
3 cloves garlic minced
3 egg yolks
3 splashes of white wine vinegar
1 + 2/3 c. vegetable oil
dill chopped
1/3 c mustard
salt

For the mayonnaise:
In a food processor, add the egg yolks and white wine vinegar. Season with salt. Blend. Slowly drizzle in the oil. As the mixture thickens, you can add oil quicker. Whip until all oil is incorporated. The mayonnaise should be light and airy!

For the potato salad:
Boil the potatoes in salted water until fork tender, around 20 minutes. Meanwhile sweat onions and garlic until translucent. Add the cooked onions and garlic to a bowl. Add chopped celery. When the potatoes are finished boiling, quickly cut them into small squares and transfer to bowl with onions, garlic and celery. Add the mayonnaise and mustard. Season well with salt. Add chopped dill to taste.

Machichki

1 lb greek yogurt
1 lb flour
1 egg
1 tsp baking soda
pinch of salt

In a bowl combine yogurt and egg. In a separate bowl, mix flour, baking soda, and salt. Pour the wet mixture into the dry. Mix with your hands. Flour a flat work surface and turn the dough onto the surface. Knead the dough for 5-10 minutes. Rub flour on your hands to keep from sticking. With a rolling pin, flatten the dough to 1/8 to 1/4 inch. Cut into 1/2 inch strips then cut horizontally into small rectangles.

Heat a skillet over medium heat and add vegetable shortening till 1/8 inch up the side of the skillet. Place the dough rectangles into the oil and cook till golden brown. Flip. Remove after fully cooked and place onto paper towels to soak up the grease. Serve the machicki with honey, Nutella, or anything delicious.

Banana Bread Cupcakes with Peanut butter-cream cheese frosting

For the cake:
1 c flour
1 c sugar
2 overripe bananas
1 tsp vanilla extract
2 eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350.

In a small bowl, combine overripe bananas, vanilla extract, eggs, buttermilk, and vegetable oil. Mash ingredients together until combined. In another bowl, combine the dry ingredients, the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until combined. Line a muffin pan with muffin tins and fill no more than 3/4 full with cupcake batter. Bake for 30-35 minutes. Let cool.

For the frosting:
1 stick butter
8 oz cream cheese
1 c peanut butter
2 c powdered sugar

In a large bowl, combine butter, cream cheese, and peanut butter. With an electronic handheld blender, blend until light and creamy. While mixing on low, slowly add the powdered sugar. Then frost the cupcakes any way you like.