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Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:30 Categories: Soup —————————————————- 1    pound mushroom — sliced 1    medium onion — diced 3    stalks celery — diced 2    cloves fresh garlic — finely chopped 4    tablespoons whole butter 4    tablespoons flour, all-purpose 1 ½    teaspoons chicken bouillon ¼    teaspoon white 

Hard Boil Eggs

Hard Boil Eggs

You can think of eggs as a type of superfood food that contains the right amount of everything your body needs. Eggs are a great source of vitamins, antioxidants, essential amino acids and other nutrients; especially when you eat the whole egg. All of these 

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick

1    pint whole milk

1    pint heavy cream

½    teaspoon salt

¼    teaspoon pepper

pinch nutmeg

6    ounces Gruyere cheese — grated

4    ounces Parmesan cheese — grated

4    ounces bread crumbs

3    ounces unsalted butter

In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD Serving Size: 15 Preparation Time: 0:15 Categories: Meats —————————————————- 7    pounds bone-in beef rib roast — external cap of fat removed 3    tablespoons seasoning salt — to taste 2    pounds rock salt — to cover Before cooking the prime rib, bring the 

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 40:00 Categories: Rice, Potatoes and Beans ————————————————— 4    tablespoons butter ½    cup onion — chopped fine ¼    cup celery — chopped fine 8    ounces Chanterelle mushrooms — 1/4″ thick 2    cups wild rice 4    cups chicken broth ¼    teaspoon salt — 

Cranberry Compote

Cranberry Compote

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:20

Categories: Fruits

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4    cups cranberries — fresh

1    cup water

½    cup orange juice — freshly squeezed

1    cup sugar

1    tablespoon ginger — finely grated

1    tablespoon shallot — finely chopped

1    tablespoon light molasses

salt — to taste

In a large heavy saucepan combine cranberries, 1 cups water, 1/2 cup fresh orange juice, sugar, ginger, and chopped shallots. Stir over medium heat until sugar dissolves. Cook over medium high heat until cranberries begin to burst, about ten minutes. Stir in molasses. Season with salt. Remove from heat and cool. Chill until cold, about three hours.

Sweet Potatoes with Caramelized Apples

Sweet Potatoes with Caramelized Apples

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 4    pounds sweet potatoes 1    teaspoon salt 3     each Granny Smith apples — peeled & cored 1    tablespoon lemon juice — fresh 9    tablespoons unsalted butter 6    tablespoons dark brown sugar — 

Turkey Pan Gravy

Turkey Pan Gravy

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 4    tablespoons butter 4    tablespoons flour 4    cups turkey stock ½     cup pan drippings salt and pepper — to taste In a large sauté pan, melt butter, add flour and 

Sausage Bread Stuffing

Sausage Bread Stuffing

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    pound Italian sausage — hot

8    tablespoons butter

2    each onion — coarsely chopped

2    each celery ribs — coarsely chopped

1    tablespoon sage

1    tablespoon thyme

2    teaspoons salt

1    teaspoon white pepper

3    cups turkey stock

2    each eggs

¼    cup fresh parsley — chopped fine

12    cups bread stuffing cubes

In a large saucepan cook the sausage over medium high heat, breaking into small pieces with a spoon, until cooked thoroughly. Remove with a slotted spoon and transfer it to a large bowl. Meanwhile, add 6 tablespoons butter, onions, and celery to the saucepan and cook over medium high heat, stirring, until tender. Season with sage, thyme, salt and pepper. Add turkey broth and bring to a simmer. Beat eggs with parsley in a bowl. Begin combining sausage, bread stuffing cubes, egg mixture, then gradually add vegetable broth mixture and toss. Transfer to a butter baking dish and dot with butter. Cover and bake at 375°F for 30-minutes; uncover and bake until golden, about 30 minutes. Makes about 14 cups, or enough for a 20-pound turkey with some left over.

Guacamole

Guacamole

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Appetizer —————————————————- 2    large Avocados 1    each Roma tomato — chopped 2    tablespoons onion — minced 1    tablespoon lime juice 2    tablespoons cilantro — chopped 1    clove garlic — minced 2    teaspoons Jalapeno – minced salt — to taste