Having cooked for hundreds of parties over the years the most popular hors d’ oeuvres were always those in pastry. But there’s more good news- I’ve designed these pastry baskets to be easy for my customers to prepare and given their bite size proportions easy for your guests to eat.
All you have to do is take them from the freezer- remove the packaging- place on cookie sheet and bake at 275°f for 20 minutes. Serve right out of the oven and watch the happy faces. Great for any holiday get together.
Ingredients- Puff pastry, Salmon, Smoked Salmon, Eggs, Flour, Butter, Horseradish, Fresh Dill, Fresh Lemons, Cream, Kosher salt, and Black Pepper.
Another great sausage from one of the best charcuterie in our country. Salumeria Biellese has been supplying the best restaurants in NYC for decades and now you can enjoy this unique game sausage in your own home. I like them browned in a pan or grilled.
Bonus – They are gluten free!
These authentic sausages are produced by one of the top French/Italian charcuterie in the country. Salumeria Biellese has supplied the best restaurants in NYC for decades and now you can enjoy their products in your own home. The sausages are packed in one pound packs (3 sweet/1hot). Great browned in a pan or on the grill.
Bonus – They are gluten free!
This is one of the great French potato preparations. As with all my specialty products I spare no expense to prepare the highest quality product possible. To be sure this is not a diet potato in fact it’s a bit decadent but oh so delicious. I use heavy cream, whole milk, fresh thyme, fresh rosemary, shallots, garlic and a lot of Asiago, Fontina, Parmesan, and Provolone cheeses.
Cooking instructions- Take them directly from the freezer and put in micro for 2 minutes. Then with a fork just pop out the block of potatoes (they come right out) and place on a cookie sheet. Bake uncovered for 45 minutes in a preheated 350°f oven and serve.
I’m not gonna lie- you can simply take from the freezer- loosen the top so steam can escape if necessary and microwave for 6-8 minutes. You just want to make the potatoes hot and each micro is different so use common sense.:)
I like to bake them but you might like the micro version better. Your call!
Idaho Potatoes, Heavy Cream, Whole Milk, Whole Butter, Provolone, Parmesan, Asiago, Fontina, Fresh Garlic, Fresh Shallots, Fresh Thyme, Fresh Rosemary, Red Pepper Flakes, Kosher Salt, and Black Pepper
As a Chef and a hard core foodie I’ve always considered this to be my favorite potato preparation. It can be served in the most elegant dinning setting or as the perfect breakfast potato. It’s an addictive potato- much like potato chips. It’s also Gluten Free- bonus!:)
I use 3 large Idaho Potatoes to make each tart and each tart serves 4-6 people depending on the appetites involved.
Here’s how you handle this magnificent potato. You need a 10 inch non stick fry pan. You can use a larger 12 inch pan but not smaller than 10. Preheat you oven to 400°f and then put the non stick pan in the oven to preheat for 7 minutes. Take my Potatoe Tart right from the freezer and remove all packaging. Add aprox 2tbsp of butter to preheated pan and lay the frozen tart therein (upside down). Let bake 10 min and then flip for 10 min more. Remove tart from pan and place on cutting board and cut into 8 wedges as if cutting a pie or cake. It’s best served immediately out of the oven so time your meal accordingly.
It might seem like a lot of effort to reconstitute my Potato Tart but it’s well worth it. Please resist the temptation to heat in microwave as the qualitative difference is immeasurable. Also- once you’ve navigated this procedure a few times it’s actually pretty simple and you’ll enjoy using this magnificent side dish over and over.
Idaho Potatoes, Whole Butter, Canola Oil, Virgin Olive Oil, Kosher Salt, and Black Pepper
I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.
Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.
Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper
Hi everybody- so I’ve been working on a different version of my Escargot going into the high 2018 holiday season.
Here are the
VOL-AU-VENT D’ ESCARGOT BOURGUIGNONNE
This of course is based on a french classic. I’ve made miniature/bite size pastry baskets- filled them with an Escargot and then topped them off with my garlic/parsley butter.
All you have to do is take them from the freezer (carefully remove the packaging) and put them on a cookie sheet.
First cover the cookie sheet with a piece of parchment paper which I provide to prevent sticking and then simply put in a 275f oven for 20 min and serve.
I get that Escargot is not every bodies cup of tea but for those that love them
(and you know who you are) this version will be a hit.
Maybe you have a friend or relative that loves Escargot-
I’ll sell you a few (3,6,9) for that special person. A full box is 2 bags of 15 for a total of 30.
Easy and delicious- that’s how we roll at Chef Michaels :)👨🍳
Escargot, Puff Pastry, Onions, Fresh Garlic, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Eggs, Flour, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper
This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. The Fig/Walnut Jam provides a sweet texture contrast and the wedge presentation is a different visual. I’ve always maintained that the difference between very good and excellent are the extra touches. That’s why I take the time to hand braid the pastry decoration that adorns the top.
Simply take from the freezer- remove all the packaging- and place on a cookie sheet (I’ve left a piece of parchment paper underneath to keep the Brie from sticking) and bake at 385°f for 35 minutes in a preheated conventional oven. In a convection oven do same temp for 30 min. These are guidelines as all ovens are different- some run hot/some cooler so use common sense. Remove from oven and place on a little bread board to rest before serving (see pictures). While the Brie is resting (19 min) it’s a good time to present it to your guests before cutting. Also- it’s a good idea to verbally describe the preparation as I’ve titled it here. One it’s impressive and two it makes everyone aware that walnuts are in the preparation in case of allergies.
After allowing to chill for 19 min cut the tip and then cut down the center the long way and make 3 cuts across. This produces 7 pieces that can be picked up with fingers but I suggest little plates and cocktail napkins at the ready. (See pictures)
Brie, Puff Pastry, Figs, Walnuts, Fresh Lemon Juice, Sugar, Flour, Whole Milk, Eggs, Whole Butter, Fresh Rosemary, Kosher Salt, and Black Pepper
This is for the serious home cook. Reason being- the proper execution of these requires kitchen skill. But for those adventurous enough I would be more than happy to teach you the technique.
So I posted a couple of pics of an hours d’eouvre I did with this Duck Breast. I served it on Miso Spoons with Leek Puree and Wild Blueberry Preserves. Point is- this Duck can have many uses besides a main course👨🍳👌