Recipes & inspirations from locally sourced food for breakfast & dinner Meet The Team Alevia aka Mum Research & Development (R&D) Alison Sous Chef / Secondary Taster & Co-Writer Christine Chef, Co-Writer All things Techy About Us Finding Inspiration in Every Bite "What's For Dinner", is the daily question that so often eludes us. We decided to answer that question, without making it overly complicated. We also wanted to take it one step further and use as many products as possible from local sources. We believe it is not only a better way to eat it's also better for our planet, and lately, she needs all the help she can get! So, with the help of our local farmers, using common kitchen staples, and adding good local products found at the grocers or farmers' market, we make food that does not just fill the void, food that also satisfies and sometimes challenges the palette With a combined lifetime's experience from both the front and back of the house, we offer a diverse knowledge of food from the 4 corners of the globe with our twist. Chef Christine brings classical training and years of menu design and event planning. Wanderlust Alison has a taste and eye for international cuisine and a 'try it you might like it' attitude. Together, we are Sisters, sharing what we love, good local food, tasty international wines, and excellent company From our table to yours, Cheers from 3ish Acres! How to Videos Learn More

< Back Alfredo Sauce Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 shallot, finely diced 4 teaspoons chopped garlic 4 teaspoons butter 1 pinch cracked black pepper 1 dash lemon juice 1 dash Worcestershire sauce 2 oz white wine 1 qt heavy cream 1 dash salt and pepper 2 cups grated Parmesan cheese Preparation Over medium heat, add oil to a medium saucepan and let warm before adding shallots Season with salt and pepper and allow shallots to sweat for about 5 minutes. Reduce heat and add chopped garlic Once shallots have become translucent, deglaze the pan with white wine. Allow the alcohol to cook out, about 3-4 minutes, then add in heavy cream, then add in chicken base, bring to a slow boil, occasionally stirring, reduce heat to medium-low and simmer for another 10 minutes The sauce should coat the back of a spoon. Turn the heat off and incorporate Parmesan cheese, season accordingly Previous Next

< Back 3ish Acres Eggs Alevia Prep Time: 30 mins Cook Time: 10 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 pieces of naan bread 8 eggs, poached 2 oz micro-greens 1 tomato, deseed 4 oz honey ham 1 package of Béarnaise sauce 1 dash of lemon juice 1 teaspoon Dijon mustard 1 dash cayenne pepper 1 dash Worcestershire sauce 4 oz heavy cream 2 dashes vinegar, eggs 2 dashes salt, eggs 12 strawberries, garnish paprika garnish Preparation Warm oven to 225℉ Place a saucepan on the stove with water for the eggs; put vinegar and salt in when the water is boiling Deseed the tomato and mix with the micro greens and set aside Make the Béarnaise sauce to the package directions, but don't use all the water; add the cream instead. Once it thickens, add the mustard, lemon juice, cayenne & Worcestershire. Keep warm over a double boiler In the warm oven, place the Naan bread on a plate with the ham, and keep it warm. Bring the egg water to a boil and poach the eggs Place the eggs on the ham & Naan bread, topped with Béarnaise, and micro greens, garnish with sliced strawberries and sprinkle s little paprika onto for colour Previous Next

< Back Cheese and Beer Soup Prep Time: 10 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ½ btl of beer, stout 1 qt heavy cream 10 oz water 2 cup cheddar cheese, sharp, grated 1 pinch salt and white pepper chives chopped Slurry Preparation In a stockpot, add the water and cream and bring to a boil. Thicken with the slurry while continuously stirring. Turn the heat down and add the beer Add the cheese and stir until all is dissolved. Season with salt and pepper. Garnish with some fresh chives Previous Next

< Back Bearnaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 12 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 shallot 6 white peppercorns 3 tablespoons chopped fresh tarragon 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a pan and clarify, separating the butter and the fat on medium heat; keep at room temperature (Reduction) In another skillet, add the water, vinegar, shallots, and peppercorns, reduce by half, strain the liquid and keep 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, chopped tarragon and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature until ready to use Previous Next

< Back Mashed Potato with Garlic & 5 Cheese Prep Time: 15 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 ⅛ pound 5 cheese blend 1 teaspoon garlic, chopped 2 oz heavy cream ½ cup Parmesan cheese 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, garlic, and cheese and blend for another 3 minutes. Season with salt and pepper Previous Next

< Back Poppy Seed Casserole Prep Time: 20 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 7 cups egg noodles 24 oz chicken breast, cooked and diced small 24 oz heavy cream 8 oz water 4 ½ teaspoons chicken base 6 oz sour cream 20 Ritz crackers, crushed 2 ¼ teaspoons poppy seeds Preparation Cook the egg noodles in salted boiling water, then drain and cool them under cold water. Pour the noodles into an 8x8 casserole dish and let them stand while you prepare the sauce. Crush the Ritz crackers in a bowl and set them aside. To prepare the topping, melt the butter and stir in one-third of the crushed crackers. Preheat the oven to 350°F. Place the chicken on a greased baking sheet and bake for 20 minutes. Once it's cool enough to handle, dice it into ½-inch pieces. Combine the cream, water, chicken base, and poppy seeds in a saucepan. Bring to a boil, then simmer for 5 minutes. Add the diced chicken to the sauce, heat through, and mix in the remaining Ritz crackers. Turn off the heat and stir in the sour cream until well combined. Pour the mixture over the egg noodles and top with the crushed crackers and poppy seeds. Place the casserole in the preheated oven and bake for 20 minutes or until it is bubbly and golden brown. Previous Next

< Back Burgundy Pork Tenderloin Prep Time: 15 mins Cook Time: 20 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb pork tenderloin ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder ¼ onion, sliced ½ celery, chopped 1 cup red wine Sauce: 1 pack of Demi-glaze ½ cup red wine for the sauce Preparation Preheat oven to 350℉ Place the pork on a baking dish, and sprinkle with salt, pepper, and garlic powder. Top with the onion and celery and pour the red wine over it and bake for 20 minutes In a saucepan, make the Demi glaze but use ½ cup of red wine as part of the water When the pork is done, remove it and let it rest. Strain the juice from the pork roast and add to the gravy mix. Simmer until it thickens. Slice the pork and drizzle the sauce over the pork Previous Next

< Back Corn Bread Stuffing Prep Time: 20 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ onion, diced small 1 red and green bell pepper, diced small 6 cups turkey stock 6 eggs, beaten 9 cups cornbread, cooked, crumbled 4 tablespoons dried sage 1 dash Christines House Salt 2 oz butter Preparation Add the diced peppers, onions, butter and sage to a pot with the turkey stock. Bring to a boil and season; remove from heat and let cool In a bowl, whip the eggs, add the crumbled cornbread, stock, and mix; don't over-mix and season to taste Place in half pan (12*10) and bake at 375℉ for 30 minutes Previous Next

< Back Cheesy Beef and Mac Prep Time: 45 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb elbow macaroni, cooked 1 dash of salt 2 tablespoons olive oil blend 2 cups onion, chopped 1 cup peppers, diced 1 tablespoon chopped garlic 2 lbs ground beef 1 can crushed tomatoes (15 oz) 1 teaspoon dried basil 1 teaspoon cumin 1 teaspoon dried oregano 3 cups cheddar cheese Preparation Cook the noodles in salted water and drain. Heat the oil in a skillet, add peppers, onions, garlic, and sauté until soft. Add the ground beef and sauté until brown; drain if there is a lot of oil Add the tomatoes, salt, and pepper to taste, then add the herbs and mix well. In a bowl, combine the beef mix and noodles and season to taste. Place in baking dishes and top with cheese Place in preheated oven 350°F and bake for 30 minutes until warmed through and cheese has melted Previous Next

< Back Lemon Bars Prep Time: 20 mins Cook Time: 40 mins Serves: 16 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients C rust: 2 cups flour, all-purpose 1 cup powdered sugar 1 pinch salt 8 oz unsalted butter, warm Filling: 4 eggs 2 cups sugar 6 tablespoons flour, all-purpose 6 tablespoons lemon juice Preparation Preheat oven to 350°F. Make the crust by combining the flour, powdered sugar, and salt in a large bowl. Cut the butter into the mix, so it looks crumbly. Press the mixture into a spray eight*eight pan shallow. Bake for 20 minutes Mix the eggs, sugar, flour, and lemon juice. When the bottom is done, pour the mix over the crust and bake for 20 minutes at 350°F When the bars are cooled, remove them from the pan Previous Next

< Back Five Spice Duck and Papaya Wonton Cups Prep Time: 20 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 16 egg roll wrappers, cups Duck: 1 teaspoon honey ½ teaspoon five-spice powder 1 teaspoon soy sauce 6 oz duck (meat only), breast, skinned Dressing: 1 teaspoon rice wine vinegar 1 teaspoon sesame oil 1 teaspoon soy sauce Garnish: ½ papaya, diced 1 sprig cilantro leaves, whole Preparation Preheat oven to 350ºF. Place the wontons into each muffin shell and spray with oil. Bake for 10 minutes or until crisp Combine honey, spice powder and soya sauce. Remove the skin from the duck and brush with the marinade. Roast for 10 minutes until medium. Cool completely and slice the duck very thinly Then combine the duck with vinegar, oils, and soy sauce, and toss well. Divide the duck between each wonton shell. Top with the diced papaya and garnish with cilantro leaves Previous Next