This recipe is super easy and has a very complex flavor and texture. The Greek yogurt is scented with nutmeg and sage and the frying pan the onions are caramelized in is deglazed with Spanish sherry. …
Make these delicious crepes during the bounty of the apple harvest, usually early fall. I eat hundreds of apples during the harvest, cooked in many excellent dishes, like this one!
Created by: Chef Keith Snow
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1 cup walnut pieces
- 3 Gold Rush or Granny Smith apples cored and sliced 1/4-inch thick
- optional1/4 to 1/2 cup Apple Jack Brandy, or any other apple liquor or brandy
- optional8 scoops cinnamon or vanilla ice cream
- 8 crepes essentially, very thin sweetened pancakes
- 2 ounces crumbled Blue cheese
- In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples.
- Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy.(keep your face out of the way!) Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.
- Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.
Created By: Chef Keith Snow
The classic baked potato dish made with thinly sliced Yukon Gold potatoes, an infused milk mixture with garlic, and some butter, combine to make this awesome holiday classic. In this detailed video Chef Keith Snow demonstrates how-to make au gratin potatoes.
2 pounds Russet potatoes, thinly sliced
2 cups Shredded sharp cheddar or gruyere cheese
1-1/4 cups Organic heavy cream
3/4 cups Whole milk
1/8 tsp Freshly grated nutmeg
1 tsp Black pepper
2 tsp Kosher salt
1. Using a Mandolin, slice the potatoes as thin as you can..put potato slices in water bath to help keep from oxidizing.
2. Dry potatoes in a kitchen towel before assembly.
3. Layer potatoes, cheese and milk mixture until your heavy bottomed baking dish is full.
4. Be sure to season each layer.
5. Bake at 350F until bubbly and starting to brown.
Chef’s Note: Let cool to room temperature for optimal eating enjoyment.
In this short video, Chef Keith Snow demonstrates how to make creamed spinach using organic frozen spinach….
Butternut squash soup is a healthy and hearty soup recipe that is a favorite at my house each fall when squash are abundant in local markets. …
A very warming comfort food that can be sophisticated enough for a dinner party or just as well as a week day meal. The rich cheese filling in contrast to the slightly bitter eggplant is a perfect pairing and …