< Back Hollandaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced shallots 6 white peppercorns 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a saucepan and clarify to separate the butter and the fat; keep at room temperature Reduction In another saucepan, add the water, vinegar, onion, and peppercorns, reduce by half, strain the liquid, and keep it at room temperature. In a double boiler, over low heat, add the egg yolks. Add half the liquid and mix, whisking together until light and fluffy. Slowly add the butter to the eggs, whisking in a clockwise motion. Ensure the water is not too hot in the double boiler, or it will cook the eggs too fast. If the sauce looks like it is getting too thick, add some more of the reduction. Add all the butter; the eggs will hold without breaking the sauce Season the sauce with salt, pepper, lemon juice and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature Previous Next

< Back Herb-Apricot Chicken Prep Time: 20 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6-6 oz chicken breasts 2 tablespoons olive oil 1 pinch salt and pepper Sauce: ⅓ cup balsamic vinegar, aged 1 ¼ cups chicken stock 12 apricots, dried, julienned 1 tablespoon thyme 2 ½ tablespoons fresh parsley, chopped 4 tablespoons green onions, sliced ¼ " thick 2 ½ teaspoons lemon juice Preparation Preheat oven 350ºF Season chicken with salt, pepper, and oil, and let stand for 10 minutes. Grill mark off and bake in the oven at 350ºFfor 20 minutes In a saucepan, add the balsamic vinegar, cook for 30 seconds, add stock, apricots, and thyme, and reduce heat to medium-low to low. Place a lid on the pan and simmer for 10 minutes. Take the top off, stir in the parsley, green onions, lemon zest and juice and turn off the heat. Let stand a couple of minutes Once the chicken is done, plate and drizzle the sauce over the chicken Previous Next

< Back Parmesan Scalloped Green Onion Potatoes Prep Time: 20 mins Cook Time: 60 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¼ qts heavy cream 9 ⅔ oz water 1 ¼ tablespoons chicken base 1 ¾ cups parmesan cheese 4 green onions 6 potatoes, washed, sliced 1 pinch salt and white pepper Slurry Preparation In a saucepan, combine the cream and water. Simmer for 5 minutes, then add the chicken base. Bring the mixture to a boil and thicken it with a slurry until it is thick enough to coat the back of a spoon. Stir in the cheese and green onions, then season with salt and pepper to taste. Next, spray the bottom of an 8x8-inch baking pan. Place one layer of potatoes on the bottom, then add one-third of the sauce. Repeat this process two more times, creating three layers of potatoes and sauce. For the top layer, spray with non-stick cooking spray and season with salt and pepper. Bake the dish at 350°F, covered with foil, for 45 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden brown. Allow it to stand for 10 minutes before serving. Previous Next

< Back Hoppin Johns Rice Prep Time: 30 mins Cook Time: 2 hrs Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 6 bacon slices, lardons 4 celery stalks, diced 1 onion, diced 1 green bell pepper, diced 1 teaspoon thyme, fresh, picked, chopped ½ teaspoon black pepper ¼ teaspoon cayenne pepper 1 ½ teaspoons salt 8 cups chicken stock 4 cups black-eyed peas, drained, rinsed 2 tablespoons olive oil 1 ½ cups rice, uncooked green onions for garnish Preparation Dice bacon and vegetables and set aside In a stock pot, brown bacon until crispy, add vegetables and cook well. Using 3 of the 8 cups of chicken stock, cook the rice. When finished, set aside and allow to cool Add the remaining stock, black-eyed peas, and seasoning to the stockpot with the vegetables and bacon. Allow this mixture to reduce by half Once the sauce is reduced and the rice has fully cooked, mix the two in one pot Previous Next

< Back Garlic and Herb Mashed Potatoes Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ pounds mashed potatoes 1 teaspoon of chicken base 2 tablespoons of butter ¼ teaspoon granulated garlic ¼ teaspoon herb du Provence 4 oz heavy cream salt and pepper Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. Then add the cream, butter, garlic, and herbs du Provence and blend for another 3 minutes. Season with salt and pepper Previous Next

< Back Green Onion Lemon Butter Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ qt heavy cream, reduced by half 1 dash salt and pepper 1 green onion, diced small 2 dashes lemon juice 1 dash Worcestershire sauce 2 oz butter, softened Preparation Reduce the heavy cream over low heat in a saucepan by half or until thick. Add the green onions and simmer for 2-3 minutes; add the lemon juice, salt, pepper, and Worcestershire sauce Cut the butter into cubes and whisk the butter into the sauce very slowly over low heat. When the butter is dissolved, turn the heat off and let stand until ready to use Previous Next

< Back Grilled Peppercorn Beef Chateau with Caramelized Pecan Cabernet Cherry Sauce Prep Time: 30 mins Cook Time: 30 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients Marinate: 2 lb beef tenderloin 2 tablespoons olive oil 2 tablespoons grainy mustard 2 tablespoons chopped garlic 2 teaspoons salt 4 teaspoons cracked black pepper Sauce: ¼ cup Port wine 4 cups red wine 1 cup dried cherries 2 teaspoons sugar ½ teaspoon salt 1 cup olive oil 1 cup pecan pieces 2 tablespoons water 2 tablespoons sugar Preparation Marinade for the beef: 1 tablespoon of oil, brown mustard, garlic, 1 teaspoon of salt, cracked pepper, and Port wine, mix all together and rub on the beef Grill the beef off and finish in the oven at 350℉ for about 15 minutes, medium rare Bring the wine and cherries to a boil in a saucepan, reduce down by half and stir. Dissolve the 1 teaspoon of sugar and ¼ teaspoon of salt into the wine mixture, and add the 4 oz of olive oil Toss the pecans with 1 tablespoon sugar and ¼ teaspoon salt and water. Place on a baking sheet and bake for about 15 minutes at 350℉ Slice the beef and layer in the pan, top with the cherry sauce and toasted pecans Previous Next

< Back Laktas w/Herbs Prep Time: 15 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs of grated potato ½ lb grated onion 4 eggs 1 teaspoon baking powder 4 oz flour ½ teaspoon salt ½ teaspoon of black pepper 2 oz of mixed fresh herbs chopped Preparation Using a food processor or hand grater with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much liquid as possible. Add the baking powder and flour together in a bowl Working quickly, transfer the mixture to a large bowl. Add the eggs, flour and baking powder mix, salt and pepper, and herbs mix until the flour is absorbed In a medium heavy-bottomed pan, pour about ¼ inch of the oil over medium-high heat. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, flip after 5 minutes. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter Previous Next

< Back Garlic Mashed Potatoes Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs mashed potatoes 1 teaspoon of chicken base 2 tablespoons of butter ¼ teaspoon granulated garlic 4 oz heavy cream salt and pepper Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. Add the cream, butter and garlic and blend for another 3 minutes, season with salt and pepper Previous Next

< Back Italian Meatballs Prep Time: 10 mins Cook Time: 25 mins Serves: 20 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb ground beef 2 ⅛ teaspoons chopped garlic ⅜ onions, minced fine ¾ teaspoon salt & pepper ⅜ teaspoon Italian seasoning ⅜ teaspoon granulated garlic 1 egg ⅓ cup Panko breadcrumbs Preparation Run the onions through the food processor, then place them in a bowl. Add the meat and seasonings and mix. Then add the egg and Panko breadcrumbs Use a portion scoop to keep the size consistent when portioning. Place on a sheet pan lined with parchment paper and bake in a 350℉ oven for 20-25 minutes, depending on how big they are Previous Next

< Back Eggs Benedict (our twist) Prep Time: 30 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 savoury waffles (pre-made) 8 eggs, poached 8 slices Speck Prosciutto 2 green onions, sliced 2 oz white vinegar, water 1 dash salt, water smoked paprika, sprinkle Sauce: 1 recipe Hollandaise sauce 1 dash lemon juice 1 dash cayenne pepper 2 dashes Worcestershire sauce 1 tablespoon Dijon mustard Preparation In a pot, add water and bring to a simmer. When ready to poach the eggs, bring them to a boil; add the salt and vinegar Make your Hollandaise sauce; if you use a package, jazz it up by adding some lemon juice, Dijon mustard, cayenne pepper and Worcestershire sauce; keep warm until ready to serve Place the savoury waffles in the toaster and cook. Once done, place on a warm plate and add the Speck Prosciutto; keep warm Bring the water to a boil, and add salt and vinegar; start poaching the eggs Once the eggs are ready, place them on the waffle, top with Hollandaise sauce, and finish with sliced green onions and smoked paprika Previous Next

< Back Horseradish Butter Prep Time: 10 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb unsalted butter, whipped 8 tablespoons horseradish 1 tablespoon salt 1 tablespoon white pepper Preparation In a mixing bowl, add the butter, whip until light and fluffy, and add the other ingredients. Place mix on parchment paper in a line and roll into a tube, or it can be piped out into rosettes and refrigerated Previous Next