Recipes: Sunday Brunch Cooking Class

1 cup kale,curly, chiffonade
1/4 cup quinoa, cooked
1/2 large sweet potatoes, medium diced
1 T EVOO
1/2 tsp salt
1⁄4 tsp pepper
2 T walnut halves, toasted
2 T cranberries, dried

Preheat the oven to 350 degrees Fahrenheit.
Toss the sweet potatoes with 2 tsp olive oil, salt and black pepper.
Roast the sweet potatoes until fork tender about 30-35 minutes.
While the potatoes are cooking, take the chiffonade kale into a large bowl and add lemon juice, 1 teaspoon of olive oil and 1/2 teaspoon salt.
Massage the kale for about 1 minute and place in refrigerator until ready to use.
Cook the quinoa according to package directions (for 1 cup quinoa its 1 1⁄2 cups water).
Let the sweet potatoes cool, as well as the quinoa. Mix together and serve.

Yield: 4 servings

3⁄4 canola oil (vegetable oil works as well)
1⁄4 cup red wine vinegar
2 T honey
1-2 chipotle peppers, preferably in adobo sauce
2 garlic cloves
2 T lime juice
1 tsp cumin
1⁄2 tsp dried oregano, or 1 tsp fresh
1⁄2 tsp salt
Pepper to taste

In a food processor or hand blender, place all ingredients in besides the oil in.
Process until it becomes smooth, then slowly incorporate oil to form an emulsion
Taste for seasoning and chill.

Yield: 4 servings

(1) 8 inch cast iron pan
6 slices uncooked bacon
1⁄2 onion, small diced
3 cloves garlic
6 eggs
3⁄4 cup milk
8 oz Gruyere cheese, grated
1⁄2 tsp salt
1⁄8 tsp nutmeg
1⁄8 tsp cayenne pepper

Preheat oven to 375 degrees.
In the cast iron pan lay bacon over medium heat on the stove top. Cook until crispy about 4-5 minutes.**Keep the bacon fat**
Remove bacon, add the onions and garlic, and cook until translucent about 3 minutes.
In a separate mixing bowl, whisk the eggs and milk. Stir in grated Gruyere cheese,salt, nutmeg, and cayenne.
Spray the sides of the cast iron with pan spray, and pour the egg mixture in the cast iron pan with sauteed onions and garlic.
Bake for 20-30 minutes, or until the set and not juggling. You can check with a toothpick if uncertain!
Let cool for at least 10 minutes then cut and enjoy!

Yield: 4 servings

2 T EVOO
8 baby potatoes, small diced
1⁄2 onion, small diced
2 garlic cloves
1 T minced cilantro
8 oz chorizo
Salt and pepper to taste
2 T butter, preferably unsalted
4 eggs
4 corn tortillas
1 cup queso fresco, crumbled

In a large saute pan, heat oil to medium heat.
Add the diced potatoes and saute for 4-5 minutes stirring often to get a bit of caramelization.
Add the onion and garlic, and cook until translucent about 2-3 minutes.
Add the chorizo, and cook for 5 minutes until cooked. Set pan aside.
In another non stick pan, add the butter until rendered.
Depending on the size of your pan, crack 1-3 eggs. Cook until desired temperature.
To assemble, place chorizo potato mixture at the bottom of tortilla, then queso, pico de gallo, egg, and topped with sour cream, scallions if desired.

Tart Dough
1 2⁄3 cup flour
2 1⁄2 oz butter, chilled
1⁄2 cup sour cream
1 egg yolk

Filling
2 medium apples, red
1 T EVOO
9 1⁄2 oz brie
12 1⁄2 oz ricotta
1 T thyme, fresh and picked off stem
1 egg
2 tsp whole grain mustard
1⁄4 cup marmalade, grapefruit or lemon
1 tsp salt
1⁄4 tsp pepper

Dough
Preheat oven to 350 degrees.
In a food processor, add flour. While on low, slowly add the butter until it resembles cornmeal.
Mix the cream and egg together, and slowly add in until the forms into a ball. **YOU MIGHT NOT HAVE TO ADD ALL THE LIQUID, SO DO THIS LITTLE BY LITTLE** Once formed into a ball, place a lightly floured surface, and knead for 5 minutes. Wrap in plastic wrap and chill for 30 min.

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for 30 minutes before pre-baking.
Put a sheet of parchment over shell, and place “pie weights” in the pans, most commonly used is dried beans, but pennies can be used as well.

Bake using the weights for 15 minutes. Rotate the pan, and remove the weights, then bake for
another 5 minutes. Let cool.

Filling
Cut apples into 1⁄4 inch slices.
Heat the oil in a large saute pan at medium heat, and once hot add the apples. Cook the apples
until there is some caramelization, and remove from heat on a baking sheet lined with paper
towel to drain remaining oil. Repeat as necessary to cook all the apple slices.
Take 3⁄4 of the brie, and finely chop it. The remaining brie, finely slice and reserve aside.
In a medium mixing bowl, add the chopped brie, ricotta, thyme, egg, mustard, salt and pepper.
Place mixture into cooked shells, and top with sliced brie and marmalade.
Bake at 350 degrees for 30 minutes. Remove from oven, and add the cooked apple on top. Bake for an additional 5-7 minutes.

Yield: 4 servings