Cell/Office 01-215-801-5540

Clean the beans by pouring them out into a shallow dish and removing and broken, discolored beans and any stones. In a large bowl, combine the beans with salt and water and soak over night

Drain the beans and place in a large pot and cover with water. Bring to boil, partially cover, reduce to simmer and cook for about 2 hours. Add water as needed.

When beans are cooked, drain and reserve the liquid.

Preheat oven to 300°

Mix the beans with all the other ingredients and transfer to deep casserole dish. Add enough bean liquid to cover the beans.

Cover with a tight fitting lid and bake for 4 hours, stirring occasionally

Top of the Document

Black beans and rice

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Pressure Cooking

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup black beans

1/2 tablespoon salt

1/2 each onion -- diced

1/2 each green bell pepper

1 stalk celery

3/4 cup long-grain white rice

1 1/2 cups vegetable stock

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

1 tablespoon turmeric

Place the beans in a heat proof bowl, cover with boiling water and soak for 1 hour

Place the beans in a pressure cooker, cover with water and add 1 tablespoon of salt. Bring to a boil, attach the lid, bring to pressure, reduce the heat to maintain the pressure for 10 minutes. Quickly reduce the pressure and remove the lid. Drain the beans.

Return the beans to the pressure cooker, add all the other ingredients. Bring to a boil, attach the lid, bring to pressure, reduce the heat to maintain the pressure for 6 minutes. Quickly reduce the pressure and remove the lid.

Another method is to soak the beans overnight, drain. Place in heavy pot, add 3 tbl oil, cook until tender but not browned the onions, celery and peppers. Add the beans and 3 cups of water. Bring to boil, reduce to simmer for 1 hour.

In a separate pot, bring the stock to a boil. Add turmeric, stir.

Place the rice in a strainer and rinse until water runs clear.

Add the rice to the boiling stock and as soon as it returns to a boil, cover tightly, reduce the heat to the lowest setting and leave for 15 minutes. After 15 minutes, remove lid, stir, cover and let sit for 5 minutes covered off of the heat. Place cooked rice in bowl, top with beans

The third and quickest way is to use 1 15 oz can of cooked beans for every 4 people. Sweat the vegetables, stir in the beans, cook the rice. Serve beans over rice.

Top of the Document

Blue cheese scalloped potatoes au gratin

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - NE C -- French

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 pounds Russet potatoes -- Peel and sliced thinly

2 3/8 cups blue cheese -- crumbled

1 1/4 cups Heavy cream

1 1/4 cups Chicken stock

1/4 cup Dijon mustard

Preheat the oven to 400 °. Butter baking dish

Arrange the potatoes in a layer, season with salt and pepper, sprinkle with about 1/2 of the cheese. Repeat the process two more times

In a saucepan, whisk together the cream, stock and mustard. Bring to a boil, and pour over the potatoes

Cover with aluminum foil, and bake for one hour.

Preheat broiler - uncover potatoes and brown top. Remove to warm place.

Allow the potatoes to rest for fifteen to 20 minutes before cutting.

Top of the Document

Cajun Dirty Rice

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Margarine

16 ounces Chicken Livers -- thawed & chopped

1/2 each green bell pepper -- diced

2 stalks celery -- diced

2 large Clove Garlic -- minced

2 tablespoons Chris's Spicy Seasoning For Chicken and Turkey

1 quart water

1 teaspoon hot pepper sauce

2 cups long-grain rice

Like many Cajun style dishes, this is a one pot meal. In 10 inch skillet over medium-high heat, melt the margarine and cook the chicken livers until well done. Remove to a bowl. When cooled slightly, chop into small pieces.

To skillet, add the green pepper, celery, and garlic and cook until vegetables are tender, stirring often.

Stir in Chris's seasoning, water and hot pepper sauce into skillet. Heat to boiling. Stir in rice.

Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.

Top of the Document

Caraway Noodles

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Eastern European Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds egg noodles

4 tablespoons Butter

2 tablespoons Caraway Seed

4 tablespoons Fresh Parsley -- minced

Prepare pasta per package directions and drain

Melt butter in pot, add seeds, stir in noodles, add parsley

Top of the Document

Cornbread dressing / stuffing

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups cornbread -- torn into pieces, allow to stale overnight

4 cups french bread -- torn into pieces and allow to stale overnight

3 cups chicken broth

2 cups whole milk

4 ounces butter

2 cups celery -- diced

2 cups yellow onions -- diced

3 Tablespoons fresh sage -- minced

3 each eggs -- beaten

1/2 cup fresh flat-leaf parsley -- minced

salt and pepper to taste

Preheat the oven to 375°, grease a baking dish (3 qt for 10 servings)

Combine the breads together in a large bowl. Mix broth and milk together and drizzle over bread and mix to combine and distribute the moisture, let stand while you cook the vegetables

In a skillet, melt the butter over medium high heat and cook the celery and onions until tender. Stir in the sage and cook for about 1 minute longer

To the bowl of moistened bread, add the vegetables, parsley, eggs and seasonings. Mix well and pack into baking dish

Cover and bake for 45-55 minutes

Top of the Document

Couscous with dried apricots and pistachios

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Middleastern Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 C Water

4 1/2 Tbsp Olive Oil

2 Tsp Salt

2 1/4 C Couscous

7 Oz Dried Apricots -- diced

2 1/4 Tsp Ground Cinnamon

1/2 Tsp Allspice

4 Oz Pistachio Nuts -- toasted, chopped

3/4 C Scallions, Sliced

6 Tbsp Fresh Basil -- chiffonade

Bring the water to boil in sauce pan with lid.

In a bowl, place the couscous, apricots and spices. Toss to combine.

Pour couscous mix into boiling water, cover and let stand for 5 minuites off the heat.

Fluff, mix in nuts, scallions and basil

Top of the Document

Cowboy Beans

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American Mountain Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound dried pinto beans

Salt to taste

3/4 cup finely chopped onion

1 tablespoon corn oil

2 each finely diced tomatoes

2 quarts water

1 each Jalapeno -- minced

6 tablespoons Cilantro

Oepn the bag of beans and pour the beans onto a lipped baking sheet and pick over the beans looking for stones ot damaged beans. Wash them well.

Place the beans in a kettle, add the water, bring to a boil partly covered and simmer for 1 hour.

Add the salt and 1/2 of the chopped onion. Continue cooking uncovered 30-45 minutes longer.

Heat the oil in a small skillet and add the remaining onions and the jalapeno peppers. Cook briefly until the onion is wilted. Add the tomatoes and cilantro and cook, stirring for 3 more minutes.

Scoop out a cup of beans with a little of their liquid, and place in a blender. Blend as fine as possible adding liquid as necessary. Return this to the beans. Add the tomato mixture to the beans and continue to simmer, about 5 more minutes. Serves 6-8.

Top of the Document

Creamy Orzo with fresh corn and greens

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid atlantic Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup orzo

2 tablespoons butter

1 clove garlic -- minced

4 cups greens -- collard, kale , mustard or turnip

2 cups fresh corn kernels

2/3 cup heavy cream

2 teaspoons fresh lemon juice

1/4 cup parmesan cheese -- grated

Cook the orzo until al dente. Drain

Remove the stems from the greens and chop the leaves roughly

Melt the butter in a sauté pan and cook the garlic for 1 minute without browning

Add the greens and corn and cook until the greens are wilted - about 3 minutes

Stir in the cream, lemon juice and then the cooked orzo

Stir in the cheese and serve immediately.

Top of the Document

Crispy Roasted Garlic Risotto Cakes

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- Italian Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 Cloves garlic -- peeled

2 Tsp olive oil

4 C water

2 Tablespoons butter

1/4 C onion -- finely chopped

1 C arborio rice

1/2 C white wine

1/4 C parmesan cheese -- grated

2 c flour, all-purpose

1 cup olive oil -- for frying

Preheat the oven to 375°. Toss garlic with 2 tsp oil. Place in baking dish, cover with foil. Bake until tender - about 30 minutes. Uncover and bake 10 minutes more

Purée 1/2 of the garlic, slice the other 1/2 garlic

Bring 4 cups water to simmer, cover and keep hot.

The cooking of the rice is a 30-40 minute task and once started must be completed. Melt the butter in a sauté pan and sauté onions until lightly browned. Add the rice, sauté for 3 minutes, add the wine and continue stirring until almost completely absorbed. Begin adding 1 cup of hot water at a time, stirring until absorbed, continue until all water used.

Mix cheese, parsley, garlic into risotto, season. Transfer to a bowl and cool 30 minutes then refrigerate for 2 hours.

Shape or cut risotto into patties, dredge in flour and pan fry in olive oil until golden, drain on paper towels.

Top of the Document

Dabi Arvi la Salan

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Caribbean C -- Indian Eastern

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds taro

2 cups ghee

1/2 each red onion -- cut into thick slices

7 cloves garlic -- chopped

1 5" piece ginger -- grated

1 teaspoon red chili pepper

2 cups water

1/2 cup yogurt

1/2 teaspoon garam masala

Peel taro and cut into slices about 1/2 inch thick. Put taro in large pot, cover with cold water, bring to boil and cook for about 15 minute or until softened. Drain and pat dry.

Heat the ghee in a heavy pot, add onions and fry until browned, transfer to cutting board and chop

In the same pot, working in batches, fry taro, turning once, about 6 minutes per side, set aside

Add the garlic, ginger and chili, stir, add the water, then yogurt, bring to simmer for 20 minutes.

Add the garam masala and season with salt.

Return the taro to the sauce, stir and let simmer for 10 minutes.

Description:

"Taro in onion sauce"

Top of the Document

Drop dumplings

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - mid atlantic C -- American - SW

C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup buttermilk

3 tablespoons butter

1 1/2 cups cake flour

1 tablespoon fresh flat leaf parsley -- minced

2 1/2 teaspoons baking powder

2 teaspoons kosher salt

In a small sauce pan, heat the buttermilk and butter until butter is melted

In a separate mixing bowl, whisk together the flour, parsley, baking powder and salt.

Stir the buttermilk/butter into the four mixture to form a soft wet dough

Drop tablespoon portions into simmer brother and cook covered for 15 minutes or until a tester comes out clean

Top of the Document

Frijoles Borrachos

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Dried black beans

5 1/2 Cups Water

1 Bottle Beer

1 Each Ham hocks

4 Cloves Garlic -- Minced

1 Each Jalapeno pepper -- Minced

1 Teaspoon Salt

Clean the beans removing any stones or damaged beans. Cover with boiling water for one hour.

Drain the beans, add to a pot with water, the beer, Ham Hock, and garlic. Bring to a boil, reduce to a simmer for one hour

Add the jalapeno, and simmer for 45 minutes.

Remove the ham hock, dice the meat, and return to the beans

Cool the beans, and chill overnight. Warm before serving

Description:

"Drunken beans"

Top of the Document

Galette Laurent duxelle

Recipe By : Chris Koch

Serving Size : 5

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds Waxy potatoes such as white, yukon or large red bliss -- not russet potatoes

4 Tablespoons Extra virgin olive oil

4 Tablespoons Clarified butter

12 Ounces Mushrooms -- Sliced thin

1 Each Shallots -- Minced

1/2 Cup White wine

3 Tablespoons Butter

2 Quarts Vegetable oil

Peel and slice the potatoes very thin-- slightly less then 1/8" thick - use a mandolin

Mix the olive oil with the clarified butter, toss with the potatoes

Pour the potatoes in a single or thin layer into a baking sheet exposing as much of the surface area as possible

Bake in a 400° oven for five minutes, turning frequently, until gelatin begins to form on the surface of the potato slices. The slices will be sticky

Remove the potatoes from the oven and cool slightly

Butter the ramekins and line with parchment paper; a disk of paper in the bottom and a strip placed completely around the inside

Drain the excess butter or oil mixture from the potatoes into a sauté pan, and sauté the shallots. Add the mushrooms, cook until dry, add the white wine, and cook until dry again

Overlapping slices, begin adding that potatoes to the each ramekin. Position a layer to cover the bottom then one or two layers high to cover the insides. Place a portion of the mushroom mix on top of the potatoes and continue layering potatoes until the ramekin is completely filled. The mushroom mixture will be encased with the slice poatges

Arrange the ramekins in a baking dish or roasting pan. The potatoes with be oven fried -- cooked in an oil bath

Preheat the oven to 350°. Place the baking dish in the oven, and carefully pour the oil into the baking dish up to 1/2 the height of the ramekins

Bake for 1 - 1 1/2 hours -- until potatoes are golden brown and tender. Carefully remove the baking dish or roaster from the oven and place the ramekin on a wire rack to cool

Invert the ramekin to remove the potatoes, and carefully remove the paper

Top of the Document

German Potato Salad

Recipe By : Chris Koch

Serving Size : 12

Categories : Salads Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds white potatoes -- not russet

1/2 pound bacon

1/4 cup yellow onion -- minced

1 tablespoon flour, all-purpose

2 teaspoons salt

1 1/4 tablespoons sugar

1/4 teaspoon fresh ground black pepper

2/3 cup distilled vinegar

1/3 cup water

1/2 teaspoon celery seed

3 tablespoons fresh parsley -- chopped

Wash the potatoes and place in large pot. Cover with water, bring to boil, reduce to a simmer and cook until a paring knife easily slides into the potato ( about 15 minutes after the water reaches the boiling point). Remove, cool enough to handle, peel and slice thin.

Cook the bacon in a skillet until crispy and dice. Option: You can preheat the oven to 425°. Lay bacon on parchment paper and cook for about 15-20 minutes. Reserve the drippings.

If oven cooking the bacon, transfer the drippings to a skillet, add the onions and cook over medium heat until soft (about 2 minutes). Add the diced bacon and flour, stirring to combine. Add all the other ingredients except potatoes and parsley, bring to a boil, reduce the heat to low and cook for about 15 minutes.

Pour the dressing over the potatoes, add the parsley and carefully toss to coat. Serve warm or chilled

Source:

"Dolly (Helm) Penske and Minnie Helm"

Top of the Document

Hasselback potatoes

Recipe By : Chris Koch

Serving Size : 4

Categories : Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each russet potato -- peel and cut in half lengthwise

1/4 cup bread crumbs

1/8 cup parmesan cheese -- grated

2 1/2 tablespoons olive oil

1/2 teaspoon paprika

salt and pepper to taste

Preheat to 450°

Place the potato halves cutside down on board. Place a chopstick on either side of the potato half

Slice the potatoes every 1/4 inch down to the chopsticks all along the length of the potato.

In a food processor, combine the bread crumbs, cheese, paprika and 1 tbl of oil.

Open the potato fans and sprinkle with bread crumb mix between each of the slices, drizzle with remaining oil

Arrange potatoes in baking dish, cover with foil and bake for 30 minutes, uncover and bake 15 minutes more.

Top of the Document

Herb And Bacon Cornbread Stuffing

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 batch Cornbread

6 each celery ribs

1 pound onion

1 pound bacon

1 bunch thyme

1 bunch sage

1 bunch rosemary

1 bunch marjoram

1 bunch parsley, flat leaf

2 cups chicken stock

1/4 cup butter -- melted

Preheat the oven to 325°, and butter a 4 qt baking dish

Cut the prepared cornbread into 1/2" cubes, place on sheet pans, and dry in the oven for 20 minutes. Maintain temperature

Sauté the bacon for 10 minutes. Add the celery and onions and cook until tender

Combine the cornbread and sauté mix.

Add the herbs, salt and pepper and stir to combine. Pack into the buttered baking dish.

Pour the chicken stock over mixture, cover with foil or a lid and bake for 1 hour.

Remove cover, drizzle with butter and bake in upper rack for 30 minutes until top is browned.

Top of the Document

Herb couscous

Recipe By : Chris Koch

Serving Size : 4

Categories : Pastas/rice Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 teaspoon salt

1 cup couscous

2 tablespoons fresh flat leaf parsley

2 tablespoons fresh basil

Bring water and salt to boil, stir in couscous, cover, remove from heat, let sit for 5 minutes

Mince herbs fine, stir into couscous

Top of the Document

Hush puppies

Recipe By : Chris Koch

Serving Size : 20

Categories : C -- American South Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow cornmeal

1 cup flour, all-purpose

1 teaspoon baking powder

2/3 teaspoon baking soda

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

2 each eggs -- beaten

1 cup buttermilk

3 tablespoons bacon drippings

Heat deep fat to 350°-375°

In one bowl combine the dry ingredients

In another bowl, beat together the egg; add the buttermilk and drippings

Stir the wet ingredients into the dry ingredients to combine well

Drop heaping tablespoons in fat and cook to golden brown.

Top of the Document

Krautfleckerln

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fleckerln, wide egg noodles

1 each yellow onion -- sliced thin

1/2 head cabbage -- cored and sliced thin

3 ounces clarified butter

1 ounce vegetable oil

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

Bring a pot of water to a boil, add thr noodles and cook until al dente (about 8 minutes)

Heat the butter and oil in a heavy skillet. Add the onions and cook for about 5 minutes until soft and just browned at the edge. Add the cabbage and cook until lightly browned (about 8 minutes). Season with salt and pepper.

Add the drained noodles to the skillet and toss to combine

Description:

"cabbage and noodles"

Top of the Document

Lángos

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Eastern European Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound russet potatoes -- pricked with fork

1 teaspoon sugar

1 teaspoon active dry yeast

1/2 cup milk -- warmed

1 tablespoon milk -- warmed

1 tablespoon oil

vegetable oil for frying

Options : garlic and sour cream

Grease a bowl with oil and set aside in a warm place.

Preheat oven to 450°. Bake the potatoes for 1 hour. When just cool enough to handle, peel and process though ricer or food mill into a large bowl.

Dissolve the sugar and yeast in warmed milk and let rest until foamy - about 10 minutes or less.

Stir thr milk mixture and oil into the potatoes to combine.

With a fork, work in flour to form a rough ball. transfer to floured work-surface and knead until very smooth - about 10 minutes.

{{Or, place in stand mixer with dough hook and run at slow speed until smooth}}

Place the dough into the greased bowl, turn to coat, cover with plastic wrap and let rise to double (about 1 hour at 90°).

Heat 1" of oil in heavy, deep skillet or large pan to 375°.

Divide dough into 4 equal parts. Dust each with flour and stretch to 7-8" disks. Fry in hot oil until puffed and browned - about 1 minute per side.

Drain on rack, season with salt and pepper, rub with garlic or not -- serve with sour cream or not

Description:

"Hungarian Fried Potato Bread"

Top of the Document

Lauwarmer kartoffelsalat

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds white potato -- waxy, not russet (mealy)

2 teaspoons salt

4 tablespoons butter

8 ounces bacon -- chopped

2 each yellow onion -- chopped

2 cups stock

6 tablespoons white wine vinegar

8 tablespoons vegetable oil

8 tablespoons chives -- chopped

Place the potatoes and salt in a heavy sauce pan and cover with cold water. Bring to a boil, reduce to a simmer and cook for about 30 minutes. Remove the potatoes and let cool.

In a heavy skillet, melt the butter and cook the bacon until crispy. Add the onions and cook for about 5 minutes, stirring

Transfer this to a bowl and whisk in the stock, vinegar and oil. Adjust the salt and pepper and set aside

Peel and slice the potatoes and transfer to the bowl of dressing, stir to combine and serve warm.

Description:

"German potato salad - warm"

Top of the Document

Lemon Parsley Couscous

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Middleastern Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups chicken stock

1/4 cup fresh lemon juice

1 tablespoon extra virgin olive oil

1 1/2 cups couscous

2 tablespoons fresh flat leaf parsley -- minced

2 teaspoons lemon zest

salt to taste

In a sauce pan with a lid, bring the water, juice and oil to aboil. Remove from heat and stir in the couscous, parsley and zest

Cover and let stand for 5 minutes. Fluff with fork

Top of the Document

Lemon Pilaf

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup basmati rice

1 tablespoon ghee -- sub clarified butter

1 teaspoon mustard seeds

1 clove garlic -- minced

1/2 teaspoon turmeric

1 1/2 tablespoons lemon juice

3 tablespoons water

2 each kari leaves

1/4 cup roasted cashews -- chopped

1/2 teaspoon green chilies -- minced

1 each mango -- peel, pit and dice

Place 1 1/2 cups of water for every cup of rice in a sauce pan with a lid, bring to a boil. Rinse the rice until the water is clear. Add the rinsed rice to the boiling water, bring back to a boil, cover and turn heat to the lowest setting. Set timer for 15 minutes. Uncover after 15, stir and cover off the heat

Heat the ghee in a pan, add the mustard seeds and allow to pop (may need to cover pan)

Add the garlic, turmeric, lemon juice, kari leaves and water, bring to boil

Add the nuts, chilies, and stir to blend, remove the kari.

Add the rice and stir to coat

Garnish with mango

Top of the Document

Macaroni and cheese

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/8 pounds elbow macaroni

For topping

3 tablespoons butter

3 cups panko

1 1/2 cups cheddar cheese, shredded -- about 4 oz

For sauce

4 1/2 tablespoons butter

4 1/2 tablespoons flour, all-purpose

3/4 teaspoon crushed red pepper

4 1/8 cups whole milk

1 1/8 cups heavy cream

6 cups cheddar cheese, shredded

3 teaspoons Dijon mustard

2 1/4 teaspoons salt

3/8 teaspoon fresh ground black pepper

Note: use good quality, low moisture extra sharp cheddar. The pre-shredded cheddar is not recommended

Preheat the oven to 400° and butter a 9 x 13 baking dish

Place 6 quarts of water in a large pot and bring to a boil. Add the macaroni and cook for 9 minutes, drain and hold in strainer

Make the topping. Melt the butter and stir together the panko and cheese, set aside

Make the sauce. Melt the butter in a heavy sauce pan. Stir in the flour and cook for 2 minutes stirring constantly. Stir in the pepper flakes and slowly whisk in the milk. Continue whisking until the mixture reaches the boiling point and whisk in the heavy cream.

Remove the pan from the heat and stir in the cheese and stir until smooth. Stir in the mustard, salt and pepper. Add the cooked macaroni and transfer the mixture to the buttered baking dish. Add the topping to the surface.

Cover and bake for 20 minutes, uncover and bake for 10 minutes more.

Top of the Document

Machuca de Plátano

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Caribbean Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each Yellow plantains -- Peeled, 1 in. chunks

1 1/2 Cups Water

3 Tablespoons Butter

3 Each Jalapeno peppers -- Stems and the seeds removed, minced

2 Cloves Garlic -- Minced

1 Each Onion -- Diced

In a saucepan, bring the water to a boil. Add the plantains, cover, reduce the heat and simmer until tender -- about ten minutes

Remove the cover, and continue to simmer over higher heat until most of the water has been absorbed and they are completely tender

In a food processor, purée the jalapeno peppers and garlic together to form a thick paste. Heat the butter in a small skillet. Sauté the pepper/garlic mixture until lightly browned.

Add the onion and continue to cook until tender.

Mash the plantains to a chunky consistency. If necessary, loosen with a small amount of water. Stir the pepper/garlic mixture. Adjust seasonings

Description:

"Mashed plantains"

_top

Mashed potatoes

Recipe By : Chris Koch

Serving Size : 4

Categories : Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each russet potatoes -- peeled, cut into chunks 1"

1/4 cup Butter

3/8 cup Milk

Place the potatoes in a pan and cover with cold water. Over medium heat bring to a boil and reduce to a simmer immediately. Do not boil the potatoes for very long. The exterior will become watery as the center finishes cooking.

Simmer potatoes until soft. Insert a paring knife into chunk, and try to lift from water. If chunk slides off the knife they are done

Drain the potatoes and return to the pot and stir over the heat to dry the potatoes. This step will help make them fluffy.

Place in bowl of a stand mixer with whip attachment and mash

Heat the milk and butter until butter melts, add to the potatoes and stir until fluffy and creamy

Top of the Document

Minnesota wild rice

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Wild rice

2 1/2 Cups Water

1/2 Cup Chicken stock

1 Tablespoon Butter

2 Cups shiitake mushrooms -- Sliced

3/4 Cup Celery -- Chopped

3/4 Cuts Yellow onions -- Chopped

1/4 Cup Dry sherry

Rinse the rice three times, drain

Combine the rice, water and stock in a suce pan with a lid. Bring to a boil, cover, and simmer for one hour, drain

In a heavy skillet, melt the butter, sauté the mushrooms, celery and onions together

Add the sherry, pepper, rice, and cook until dry

Top of the Document

Polenta

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups chicken stock

1 1/2 cups Cornmeal -- yellow or white

Salt and pepper -- to taste

Slowly add the cornmeal to the cold stock in a saucepan while whisking constantly to prevent lumps, bring to boil over high heat, reduce heat to the lowest possible setting, and cook covered for 30 minutes - stirring occasionally. Serve hot, or......

Scrape the polenta into a buttered non aluminum dish; spread to an even thickness with a spatula that has been dipped in water. Cool to room temperature uncovered then refrigerate the polenta until well chilled.

To serve, unmold the polenta and cut into shapes. Sauté or grill the polenta for service, or sprinkle with grated Parmesan cheese and heat under a broiler or salamander.

Top of the Document

Polenta Layer cake

Recipe By : Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups cold water

1/4 cup extra virgin olive oil

1 tablespoon kosher salt

4 each bay leaf

2 cups cornmeal

8 tablespoons butter

1 1/2 cups gorgonzola cheese -- crumbled

1/2 cup grated parmesan cheese

In large pot, combine water, oil, salt, bay and cornmeal. Bring mixture to boil whisking constantly. Reduce heat to very low and simmer for 25 minutes.

Spread 1/3 of the polenta into a greased 10" skillet, top with 1/2 of the cheese, add 1/3 polenta, 1/2 cheese and top with polenta.

Chill overnight.

Preheat oven to 400°. Bake cake for 1 hour. Cool slightly and slice in 6th or 8ths.

Top of the Document

Pommes Croquettes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each russet potato -- 90 ct

6 cups water

2 tablespoons salt

1/4 pound butter

4 each egg yolks

1/4 teaspoon fresh ground nutmeg

2 each egg

1/2 cup flour, all-purpose

1 cup hazelnuts, dry-roasted -- ground

2 cups bread crumbs

4 cups oil -- for frying

Peel the potatoes, cut into chunks. Place water in pot, add salt, add potatoes and bring to boil; reduce the heat and simmer for 20 minutes or until tender. Drain the potatoes and return to pot and gently stir to dry.

Transfer the cooked potatoes to a stand mixer with paddle attachment and beat to smooth.

Add the butter, egg yolks, nutmeg and season with salt and pepper.

Form potatoes into golf ball size portions.

Beat whole eggs in shallow bowl. Place flour in another shallow bowl, and combine hazelnuts and bread crumbs in a third bowl.

Roll balls in flour, dip in eggs to coat and then roll in bread crumb mixture. Place balls on tray and refrigerate for 2 hours

Heat oil in pan, fry balls until golden, drain on paper towels.

Description:

"Potato croquettes"

Top of the Document

Pommes Dauphinois Gratin

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds russet potatoes -- peeled and sliced thin

1 1/4 cups whole milk

1 1/4 cups heavy cream

1 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch fresh ground nutmeg

Preheat oven to 325°

Butter a 9x13" baking pan. Arrange the potato slices overlapping in the dish

Mix the milk and cream and pour over potatoes, cover with foil.

Bake for 1 hour

Remove, uncover and season the top with salt, pepper and nutmeg

Return to oven and bake uncovered for 1 hour more, or until top is browned

Top of the Document

Pommes Lyonnaise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound white potatoes -- not russet

1 medium yellow onion -- peel, sliced very thinly

1 ounce clarified butter

salt and pepper

Wash the potatoes well. Place in large pot and cover with cold water.

Bring to a boil, reduce to a simmer for about 15 minutes. Insert a paring knife into the center. The blade should easily slide into the potato and the potato should slip off the knife

Cool enough to handle, or cook the day before and chill. Peel the potatoes and slice about 1/4" thick

You'll need two sauté pans or skillets - one large and one small. Melt 3/4 of the butter in the large and 1/4 in the small. Add the potatoes some salt and pepper to the large and onions salt and pepper to the small. Fry the potatoes over medium high heat until browned and crispy, cook the onions over medium to just brown lightly.

When the potatoes are browned, add the onions and adjust the seasoning

Top of the Document

Pommes Parisian

Recipe By : Chris Koch

Serving Size : 14

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 each white potato

2 ounces butter

3 tablespoons fresh flat-leaf parsley -- minced

Using a melon baller, make balls from each of the potatoes

Bring a pot of water to a boil and blanch the balls for about 5 minutes, refresh

Melt the butter in a skillet, add the balls and heat through browning lightly while swirling the pan

Add the parsley and serve

Top of the Document

Pommes Soufflés

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- French Garnishes

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each russet potato -- Peel, cut to square off

1 Quart Vegetable oil

Heat oil in a heavy pan to 250 °

Sliced each of the potatoes into rectangle slices about 1/8 in. thick

Fry the potatoes in the 250° oil for about three minutes. Removed to a paper towel lined sheet tray and cool completely. Your are just blanching the slices.

Increase the temperature of oil to 375°. Fry each of the slices for a second time for approximately three minutes. Transfer to paper towels and cool completely.

Fry the slices for a third time until golden brown and puffed

Top of the Document

Potato And Mushroom Galette

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - NW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds White Potatoes (Or Yukon Gold)

8 tablespoons Butter

8 ounces Button Mushrooms -- sliced

8 ounces Shiitake Mushrooms -- slice thin

8 ounces Oyster Mushrooms -- sliced

4 tablespoons Fresh Chives -- minced

12 tablespoons Parmesan Cheese -- grated

8 tablespoons Olive Oil

Bring 2 qts of water to a boil in a 4qt pot

Slice potatoes on a mandolin 1/8" thick, blanch for 3 minutes, drain and dry

Melt the butter in a sauté pan and cook each mushroom separately, transfer to a bowl, combine, add the chives, season with salt and pepper

Butter a 3 quart baking dish, line with buttered parchment paper

Place layer of potatoes on the bottom, season with salt and pepper

Add a layer of mushrooms, sprinkle with cheese.

Continue layering with final layer to be potato

Cover with buttered parchment and cover with foil

Bake at 400° for 1 hour, pressing down on top every 15 minutes

Remove, rest for 15 minutes. Remove the foil and parchment. Place a cutting board bigger then the dish on top of baking dish. Lift the dish and while holding the bottom of the dish and the top of the board, quickly invert and carefully lift dish from board. Remove the paper and portion the galette

Top of the Document

Potato Bacon Soufflés

Recipe By : Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- American - Midwest/Plains

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter for ramekins

3 tablespoons butter

3 tablespoons Flour

1 cup Milk

5 each Eggs -- separated

1 teaspoon Kosher Salt

1/2 teaspoon Cayenne

1/4 teaspoon Ground Nutmeg

7 ounces Baked Potato -- peeled and crumbled

1 pound Bacon

1/2 cup Cheddar Cheese -- grated

3 tablespoons Fresh Chives -- chopped

Sauce

1 cup Heavy Cream

1/2 cup Cheddar Cheese

1 tablespoon Fresh Chives

These puffs are made in 4 oz ramekins. Begin by buttering the inside of the ramekin. If necessary, use a large muffin tin instead

Make white sauce. Begin by making a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the milk and stir until thickened. Reduce the heat and cook for 10 minutes.

In a bowl, whisk egg yolks, season and temper with hot sauce. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot liquid or sauce into the eggs. Carefully and slowly, whisk in the the remaining hot liquid or sauce.

Cook bacon and dice. Combine with potatoes and fold into white sauce

Fold in cheese and chives.

Beat the egg whites to firm peaks, fold into mixture

Fill the ramekins or muffin tins with mixture, bake at 400° for 20 -25 minutes

Bring cream to almost a boil, reduce slightly and add cheese, reduce to nappé

Sauce the plate, place the soufflé on the sauce, garnish with chives

Top of the Document

Potato cheese gratin and with tarragon

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Pounds Waxy potato

1 Each Shallots -- Minced

1/3 Cup Extra virgin olive oil

1 Bunch Fresh tarragon

4 Ounces Gruyere cheese -- Sliced thin

Preheat the broiler. Peel and slice the potatoes 1/8 in. thick.

Bring a small pot of water to a boil and blanch the potatoes until tender, about 10 minutes more or less. Carefully remove the potatoes and drain

On a lined baking sheet, arrange slice potatoes, layer overlapping in a circle. Sprinkle with shallots, a few tarragon leaves, and olive oil. Season with salt and pepper and top with cheese

Place under broiler until golden brown

Top of the Document

Potato Salad

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - Midwest/Plains Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 gallon water

1/4 cup white vinegar

3 pounds potatoes -- red or white, not russet

1/2 tablespoon salt

1/4 teaspoon fresh ground black pepper

3/8 cup onion -- minced

2 1/4 fluid ounces yellow Mustard

3/8 tablespoon paprika

3 each eggs, hard-boiled -- diced

3/8 cup chopped green pepper

1 cup celery -- diced

3/8 pint mayonnaise

Wash the potatoes and cut into 1/2" cubes. Place in a pot of water - add the salt and vinegar. The vinegar (acid) will keep the potatoes firm but tender. Bring to a boil, reduce to simmer for about 15 minutes. Pierce a cube with a paring knife the tip should slip in effortlessly.

Drain the potatoes and place in a large mixing bowl. Add the salt, pepper, onion and mustard and marinate until cooled.

Add remainder of ingredients and mix carefully. (More mayonnaise may be added if wanted). Refrigerate well.

Top of the Document

Provencale a Frit Les Bouffées De Pomme De Terre

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Russet potatoes

1 cup flour, all-purpose

1/2 cup asiago cheese -- grated

4 each Eggs

2 cups Flour

4 cups Breadcrumbs

2 quarts Vegetable oil

Peel the potatoes, dice. Place in a pot of water just to cover and cook until very tender, drain and mash

In a large bowl combine the mashed potatoes, flour and cheese. Let rest until cool

Gather the potato mixture and roll out to 3/4 in. slab

With the biscuit cutter, cut out small rounds

Place the flour in a shallow bowl. Place the eggs in a shallow bowl and beat. Place the breadcrumbs in a shallow bowl

Carefully dredge the potato rounds in the flour, coat in egg and then coat in breadcrumbs. Place on line sheet tray for 15 - 30 minutes for the crust to develop

Heat the oil in a Sautéuse pan and fry in oil until golden brown

Description:

"fried potato puffs"

Top of the Document

Quinoa with shiitake mushrooms

Recipe By : Chris Koch

Serving Size : 4

Categories : Sides Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dried shiitake mushroom

1 cup quinoa

1 teaspoon salt

Place dried mushrooms in bowl, cover with boiling water, allow to rehydrate for 30 minutes

Remove and discard the stems and slice mushroom caps. Stain and reserve the cooking liquid. Add enough water to bring to 2 cups. Return to pan and keep near boiling

Rinse quinoa until water runs clear

Place in hot sauce pan, and dry to toasted

Add the mushrooms, add 2 cups boiling soaking liquid and salt

Bring to boil, cover and simmer for 15 minutes, remove from heat, rest for 10 minutes

Top of the Document

Rack Beans

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dried Navy Beans

1/3 each Onion -- large

1/3 head Garlic

2 ounces Bacon Or Procuitto Rind -- minced

1/3 tablespoon Cloves

1 1/3 tablespoons Fresh Thyme Leaves

2/3 tablespoon Kosher Salt

Bouquet Garni

Peel onion and stud with cloves. Cut top off garlic, wrap both separately in cheesecloth. Tie securely

Clean beans, removing and stones or broken beans and place in large pot. Add rind and Bouquet garni. Cover with water, boil for about 60-90 minutes or until tender

Drain the beans, reserving the liquid.

Remove and squeeze the juice from garlic, onion and bouquet garni.

Purée 1/4 of the beans with enough liquid to create a thick sauce.

Return purée to beans and enough liquid to make all thick.

Top of the Document

Râpée Morv andelle

Recipe By : Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- French

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive oil

4 tablespoons butter

1 cup yellow onions -- minced

6 ounces cooked ham -- minced

8 each eggs

1 clove garlic -- crushed to paste

4 tablespoons chives -- minced

6 ounces gruyere cheese -- shredded

8 tablespoons heavy cream

2 pinches fresh ground black pepper

1/2 teaspoon salt

20 ounces chef white potatoes -- waxey potatoes

4 tablespoons butter

24 inch skillet -- 1/2 - 2" hotel pan

Preheat the oven to 350°

Heat a skillet over medium heat. Add the butter and oil and cook the onions slowly for 5 minutes, do not brown

Increase the heat to medium high and stir in the ham, and cook for 1 minute

In a large bowl, beat the eggs with garlic, herbs, cheese, cream and season. Blend in ham and onion mixture.

Peel the potatoes and shred them. Squeeze out excess liquid. Mix potatoes into egg mix.

Heat butter in heat proof dish or use skillet if it is oven safe. When butter stops foaming, pour in the potato mixture, dot with butter, bake in upper third of oven for 30 -40 minutes.

Description:

"gratin of shredded potatoes with ham and eggs and onions"

Top of the Document

Red Bliss Potatoes with Chives

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red bliss potatoes -- cut into 1" cubes

2 tablespoons butter

2 tablespoons fresh chives

salt and pepper to taste

Place the cut potatoes in a large pot and cover with water. Bring to a boil and reduce the heat to simmer potatoes until tender, drain

Add butter and chives, season with salt and pepper, stir carefully to combine

Top of the Document

Rice

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE C -- Asian

C -- Misc Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Rice

3 cups Stock -- or water

2 teaspoons salt

2 tablespoons butter

Rinse rice until water runs clear

Place the stock or water, salt and butter in a pan with a lid and bring to boil

Add the rice to the pan and bring back to a boil.

Cover the pan, reduce the heat to very low and simmer for 15 minutes

Remove lid, fluff with fork and cover for 5 more minutes off the heat

Top of the Document

Rice Pilaf

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Middleastern Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Rice

1/4 cup Orzo

1/2 each Onion -- diced

1 tablespoon Olive Oil

1 3/4 cups Chicken Stock

Salt and pepper to taste

Heat oil in pan. Add onions and cook for 1 minutes

Add orzo and cook until browned - keep it moving so that it doesn't burn

Add the rice and stir to coat with oil. Add salt and pepper

Add the broth, bring to boil, cover and cook for 15 minutes over very low heat.

Option to cook in oven: preheat to 350° and cook covered for 22 minutes

_top

Risotto With Wild Mushrooms

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Veg Stock

2 tablespoons Olive Oil

1/2 cup Onion -- diced

1 cup Arborio Rice

1 cup White Wine

8 ounces Wild Mushrooms

1/2 cup Heavy Cream

1/2 cup Parmesan Cheese -- grated

This is a good opportunity to use dried wild mushrooms. You will need a type of stock for the recipe and you can use the liquid from soaking the dried mushrooms.

Place the stock in a small sauce pan and heat to almost a simmer. The recipe will mve along much more quickly if the stock is warm when added to the rice in the various steps.

Heat the olive oil In a large skillet over medium high heat. Cook the onions until tender but not browned in oil for about 3 minutes, add the mushrooms, stir, add the rice, stir to coat. Increase the heat to high.

Over high heat, carefully add the wine. Be careful as the fumes may flare up. You may want to remove the pan from the heat to add the wine. With a wooden spoon or heat proof silicon spatula, stir the rice until almost all the wine is absorbed.

While stirring, gradually add stock one cup at a time. Most of the stock will boil off while a portion will be absorbed by the grain. This will really concentrate the flavor. Continue add the stock and stiring until rice is tender ~30 minutes

Stir in the cream and cheese, serve immediately

Top of the Document

Roasted Red Potatoes

Recipe By : Chris Koch CK

Serving Size : 12

Categories : C -- American - NE Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Red Bliss Potatoes "B"

3/4 cup Olive Oil

3 tablespoons dried rosemary

3 tablespoons paprika

6 ounces butter -- melted

3 teaspoons salt

1 1/2 teaspoons black pepepr

Quarter the potatoes and place in large bowl

Add the oil, herbs, butter and salt and pepper, stir to combine well

Dump potatoes onto baking sheet and roast in 375° oven for 20 - 30 minutes or until tender and well browned.

Top of the Document

Roman K's Potato Pancake

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Polish Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each White Potatoes

2 Each Eggs

2 Tablespoons Flour

1/2 Each Onion

1 cup vegeatble oil

In a food processor with the fine shred disk, shred potatoes. Remove and palce in clean kitchen towel to squeeze out excess water. Place in a bowl.

Quickly shred the onions, remove the disk, replace with blade, add the eggs and pulse to combine

Add to the potatoes and stir in the flour

Heat enough oil in a heavy skillet to cover the bottom with a thin layer

Using a 1/4 measure, place the potato mix in the oil and press down with turner to form pancake. Fry for about 3 minutes per side, twice. Keep warm

Top of the Document

Rosti Potatoes Albert

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Russet Potato -- shredded

4 each Egg -- beaten slightly

1 tablespoon Fresh Thyme

2 teaspoons kosher salt

1/2 teaspoon Fresh Ground Black Pepper

Shred the potatoes, squeeze out excess liquid

Mix with eggs and thyme, season

Form cakes and fry over med high heat to brown both sides until done

Top of the Document

Saffron Rice

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Spanish Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups long grain rice

3 tablespoons vegetable oil

2 each cinnamon stick -- 2-3" long

10 1/2 whole cloves

7 1/2 Cardamon pods (optional)

1/2 tablespoon salt

1/4 teaspoon crumbled saffron

3 tablespoons milk

Rinse rice in cold water until the water runs clear.

In a saucepan, heat the oil until hot but not smoking. Add the cinnamon, cloves and cardamom pods. Fry the spices, stirring for 30 seconds or until cloves are puffy.

Add the drained rice, stirring for 1 minute or until rice is opaque.

Add the saffron, milk, water and salt, bring to boil

When the pot returns to a boil, reduce to simmer and cover for 15 minutes. Fluff with fork and cover off the heat for 5 minutes more. Remove cloves and cinnamon stick.

Top of the Document

Sage dressing muffins

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 6 oz ramekins -- or jumbo muffin tins

4 tablespoons butter

8 cups French bread -- cubed

3 each eggs

2 cups chicken stock

1/2 cup milk

3 tablespoons butter

1 cup yellow onion -- diced

1 cup celery -- diced

1/4 cup fresh flat leaf parsley -- minced

2 tablespoons fresh sage -- minced

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

Butter the ramekins or muffin tins

Preheat oven to 250°. Place bread cubes on baking sheet and place in oven for 1 hour to dry

In a mixing bowl, beat the eggs, whisk in the stock and milk.

Add the dry bread cubes and stir to combine

In skillet, melt the butter. Cook the onions and celery until tender. Stir in the herbs, salt and pepper.

Add to the bread cubes and stir to blend

Increase the oven temperature to 375°

Fill the ramekins or tins mounding and bake for 45-60 minutes. Cool slightly to handle then invert onto serving platter or plate.

Top of the Document

Seafood Risotto

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive Oil

2/3 cup Onion -- diced

1 1/2 cups Aborrio Rice

1 1/2 cups White Wine

6 2/3 cups seafood stock

5 ounces bay shrimp

5 ounces bay scallops

2/3 cup Heavy Cream

2/3 cup Parmesan Cheese -- grated

3 tablespoons fresh chives -- minced

In a large skillet, cook the onions until tender but not browned in oil for about 3 minutes, stirring. Add the rice, stir to coat

Over high heat, add the wine, stir until almost all the wine is evaporated or absorbed.

While stirring, gradually add stock by the cup until rice is tender ~30 minutes. The process will move more quickly if the stock in warm.

Stir in shrimp and scallops

Stir in the cream and cheese, stir in chives serve immediately

Yield:

"6 cups"

Top of the Document

Serviettenknodel

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Eastern European Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Oz Butter -- melted

1 Loaf Old Bread

4 Oz Ham -- chopped, can sub bacon

12 Oz Milk

6 Oz Butter -- softened

3 Ea Egg Yolk

1 Ea Egg

2 Oz Onion -- chopped

1 Tbsp Fresh Parsley

1/4 Tsp Cracked Pepper

5 Oz Flour

Melt the butter. Cut bread into 3/4" cubes and spread on pan. Sprinkle with butter and toast at 325° until browned

Fry the ham (or bacon) until well browned, set aside

Place the toasted bread in a large mixing bowl and slowly add the milk to wet

In a stand mixer, cream the butter, add the yolks one at a time and then the whole egg

Add butter mixture to bread, mix with ham, onion parsley and pepper, gradually add flour.

Butter a sheet of foil, place bread mix in center to form a log 3 inch thick. Wrap tightly, twist the ends and tie every inch down the length

Poach for 1 hour, remove and rest for 10 minutes before service. Remove foil and slice

Top of the Document

Skipjack oyster dressing

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 stalks celery -- diced

1 medium yellow onion -- diced

1 teaspoon salt

1/2 teaspoon lemon pepper

1/8 teaspoon mace

1/8 teaspoon dried tarragon

1/8 teaspoon poultry seasoning

1/2 teaspoon lemon juice

1 pint shucked oysters

1/2 pound day old bread, sliced -- torn in small pieces

Melt the butter in a skillet. Add the celery and onions and cook until tender.

Add the spices, lemon juice and oysters and simmer for about 4 minutes.

Place the bread in a large mixing bowl, pour in oyster mixture and combine. Adjust moisture with water if desired

Preheat oven to 350°

Transfer the mixture to a baking dish, cover with foil and bake for 40 minutes.

Top of the Document

Smoked Corn Pudding

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Whole butter

2 cups Milk

1/2 c Yellow cornmeal

Kosher salt -- to taste

Pepper -- to taste

2 ears Corn -- lightly smoked, kernels removed

3 Tbsp Onion -- chopped

3 each Eggs -- separated

Coat an 8-inch (20-centimeter) square pan with 1 tablespoon (15 milliliters) of butter.

In a medium saucepan, place the milk and gradually whisk in the cornmeal. Bring to a boil while stirring constantly. Reduce the heat to a simmer and cook over low heat for 10 minutes, stirring with a wooden spoon.

Add the salt, pepper, corn, onions and remaining butter; cook for an additional 3 minutes. Remove from the heat and add the egg yolks one at a time, beating well with a wooden spoon after each addition.

Add a pinch of salt to the egg whites and beat with a fine whisk until stiff. Fold the whipped egg whites into the cornmeal mixture, one half at a time. Pour into the buttered pan and bake at 350° until golden brown, approximately 30 minutes.

Top of the Document

Sopa de Arroz

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white rice

3 each plum tomato -- seeded

1 medium yellow onion -- quartered and peeled

2 cloves garlic -- peeled

3 tablespoons extra virgin olive oil

3 cups chicken stock

Place rice in strainer and rinse under cold water until water runs clear

Place the tomatoes, onions and garlic into food processor and purée

Heat the oil of medium high heat in a heavy pot with a tight fitting lid. Add the drained rice and cook, stirring for 5 minutes

Add the puree, and continue stirring for about 3 minutes

Add the stock and bring to a boil, cover and reduce heat to lowest setting. Cook for 15 minutes, remove from heat and let sit for 5 minutes.

Description:

"Rice with tomatoes and onions"

Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.1%

_top

Spätzle

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 C Flour, All-Purpose

1/4 Tsp Salt

2 Ea Eggs -- beaten slightly

1/2 C Milk

1/2 C Water

In a large mixing bowl, combine the flour and salt. In a separate bowl, beat the eggs and whisk in the milk and water. Pour the mixture into the flour mix and stir to blend

Bring a large pot of salted water to a boil. Transfer the batter to a Spätzle maker or using a spoon,cut desired size into water and cook 3-5 minutes after they begin to float.

Using a slotted spoon, transfer to an ice bath to cool, drain. Layout on towels to dry.

Sauté in butter, lard or bacon dripping until brown or warm through with sauce or reheat by blanching in cooking liquid

Top of the Document

Stuffed Potato Skin Bar

Recipe By : Chris Koch

Serving Size : 12

Categories : Hors D' Oeuvres Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each russet potato -- 60 count case

8 ounces canned chili with beans

2 ounces yellow onion -- small dice

4 ounces sour cream

2 ounces lumpfish caviar -- black

1 pound ham -- diced

8 ounces shredded cheddar cheese

1 bunch scallion -- sliced thin

Halve the potatoes lengthwise, steam for 10 minutes or until tender. Remove and scrape the flesh out to 1/4 of an inch of to the skin. Reserve the flesh.

Deep fry the scooped halves until golden. The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

For Windbreaker, add 1/4 cup of chili, top with 1 tbl of chopped onions and 1 ounce of shredded cheese. Place in hot oven to melt cheese.

For Tuxedo, combine 2 ounce of potato flesh for each ounce of sour cream. Fill the halve with mixture and top with 1 tbl caviar and sprinkle with sliced scallions

For Classic American - combine ham and cheese and place a heaping 1/4 cup into the halve,, place in hot oven to melt cheese, sprinkle with scallions

_top

Tortilla Espagnole

Recipe By : Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- Spanish

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 cup yellow onion -- sliced thin

2 pounds chef white potatoes -- peeled and thin slice

1/4 cup water

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

5 each eggs -- beaten

Heat the oil in a skillet. Cook the onions until lightly browned. Add the potato slices and water with salt and pepper. Bring to simmer, cover and cook for 10-12 minutes until potatoes are tender. Remove to a bowl

Preheat the oven to 350°

Beat the eggs and add to the potatoes and stir to combine. Return to the skillet and cook over medium low heat for 12 minutes or until the bottom is browned. Gently lift at the edge to check the bottom.

Place in the oven and cook for 15-20 minutes until eggs are set. Remove and let rest for 10 minutes. Place a plate to cutting board over skillet, flip to invert the omelet onto the palte/board and caredfully remove the skillet to reveal the omlete. Cut into wedges.

Description:

"Spanish potato omelet"

Top of the Document

Tri-potato torta

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Misc Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Yukon Gold Potatoes Or Chefs Potatoes

4 each Sweet Potatoes

4 each Red Bliss "B"

2 cups Heavy Cream

8 each Eggs

1 cup Gruyere Cheese -- shredded

1/4 teaspoon Nutmeg

S/P

Peel Yukon potatoes, and sweet potatoes -- leave skin on red. Keeping each separate, slice thin

Blanch each type of potato for 3 minutes, drain and place in separate bowls, do not refresh

Mix cream, eggs, cheese and spices. Divide among potatoes

Oil 8 x 8 pan, arrange each batch of potatoes in layers, one on top of the other in pan, sprinkle each layer with wild mushrooms

Cover with foil, bake at 325° for 1.5 hours or until set. Remove and heat broiler. Brown top.

Top of the Document

Twice Baked Potatoes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American Mountain Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium Idaho potatoes

Salt & pepper to taste

2/3 cup sour cream

2 tablespoons chives or chopped green onion if desired

1/3 cup Cheddar cheese -- shredded

3 tablespoons butter or margarine -- softened

3 tablespoons Parmesan Cheese

Bake the potatoes until done, approximately 1 hour at 400 °.

Cut in half. Scoop out both halves. Reserve the skin.

Mash the potatoes in a large bowl and add salt and pepper to taste.

When smooth, add sour cream, chives or onion if desired, cheese and butter. Mash until blended.

Pipe or spoon the potato mixture back into the skins. Sprinkle with a little Parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 ° for 30 minutes or until golden.

Top of the Document

Uska

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course C -- Polish

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ounces dried porcini mushrooms

2 Tablespoons Butter

1 Each Yellow onion -- Minced

2 Tablespoons White bread crumbs

1 1/2 Cups Flour

1 Tablespoon Vegetable oil

1 Each Large egg

Rehydrate the mushrooms for about two hours. Drain the mushrooms, rinse, and squeezed dry. Mince fine and set aside

Melt the butter in a heavy skillet over medium heat and sauté the onions until golden brown

Stir in the bread crumbs and the mushrooms and cook for four minutes, adjust seasoning with salt and pepper

In a food processor combine the flour and a pinch of salt. With the processor running, add the oil, the large egg, couple of tablespoons of water to form a dough knead for about ten minutes. Wrap the dough in plastic and let rest for at least ten minutes

Either by hand, or using a pasta machine, roll out the dough very thin

Cut the dough into 2 in. rounds or squares. Place 1 tsp. of the filling in the center of each piece of dough, wet the edges and fold over. seal the edges while removing any air pockets. The dumplings may also be made in the style of tortellini

Cook the dumplings in batches in a large pot of salted boiling water for approximately three minutes or until they float.

May also be baked after cooked in a flavorful Velouté

Description:

"Mushroom dumplings"

Top of the Document

Whipped sweet potatoes in orange halves

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each oranges

4 each sweet potatoes

2 ounces butter

1 pinch nutmeg

4 ounces heavy cream

Halve the oranges and remove fruit, set shells aside, remove segments from fruit.

Bake sweet potatoes at 400 for 1 hour, cool and remove skins, place insides in bowl

Add butter, nutmeg, cream and whip

Add orange fruit to sweet potatoe mixture and fill shells with mixture

Return to oven for 5 minutes before serving

Top of the Document

Whole baked sweet potatoes with spicy molasses butter

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter, unsalted -- room temp

1/8 cup molasses

1/3 tablespoon cinnamon

1 each orange -- grated peel

1/3 tablespoon chili powder

1/4 teaspoon salt

1/8 teaspoon cayenne

6 each Sweet potatoes

In stand mixer, beat together the first 7 ingredients until fluffy. Remove bowl and cover with plastic wrap.

Preheat oven to 350°. Line large baking sheet with foil.

Slit sweet potatoes 1/2" deep, 1" from both ends. Bake for 1 1/4 hours until tender.

Deepen slit and mush ends together to expose more meat.

Transfer to platter, spoon a portions of butter mixture into each.

Top of the Document

Winter squash au gratin

Recipe By : Chris Koch

Serving Size : 6

Categories : Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds winter squash -- peeled, seeds removed, cut in bite sized chunks

1 ounce butter

1 large red onion -- slivered

1/2 teaspoon freshly ground black pepper

3 cups chicken stock

1/2 cup heavy cream

1 tablespoon fresh flat-leaf parsley -- minced

Preheat oven to 375°. Butter a baking dish, add cleaned squash

Heat a sauté pan over medium high heat, add the butter, melt, add onions and cook, stirring occasionally until soft and beginning to brown, season with salt and pepper

Add stock, bring to a boil and pour over squash. Transfer dish to oven and bake for 40 minutes or until tender.

Pour the cream over top of squash and return to oven for another 12-15 minutes. Cool slightly before service

_top

Zushi (Sushi Rice)

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups Short-grain rice

2 1/4 cups Water

5 tablespoons Rice vinegar

2 tablespoons Granulated sugar

1 1/2 teaspoons Salt

Wash the rice until the water almost runs clear and allow it to drain for 10 minutes.

Combine the rice and water in a heavy saucepan that is deeper then it is wide. Let sit for 20 minutes undisturbed. Bring to a boil, reduce to a simmer, cook for 10 minutes, cover reduce the heat to the lowest setting possible and steam for 10 minutes.

Whisk the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and add the vinegar dressing to the rice. Mix well and cool to room temperature.

Yield:

"6 cups"

Top of the Document