< Back Stuffed Pork Tenderloin w/ Calvados Pan Sauce Prep Time: 40 mins Cook Time: 20 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Stuffed pork tenderloin with mushrooms, apricots, prosciutto, and herbs, finished with a creamy Calvados pan sauce. Ingredients Stuffing: 2 pork tenderloins, butterflied and pounded 8 oz sliced mushrooms 2 oz dried apricots 1 oz butter 1 oz fresh thyme 2 oz dry red wine 5 slices of prosciutto 2 oz Dijon mustard salt and pepper oil for frying water for deglazing Sauce: 6 oz pork stock 2 tablespoons Dijon mustard 4oz heavy cream 1 tablespoon chopped fresh rosemary 1 oz calvados 1 tablespoon unsalted butter Preparation Clean the pork tenderloin from the silver skin and fat. Save the scarps, add to a pot of water, and simmer to make the stock for the sauce. Once the stock has reduced to about 6 oz, strain and place in a clean saucepot Then slice the pork on the side almost all the way through. Fold open and lay on a cutting board, and pound the pork out with a mallet In a saucepan, add the butter and mushrooms and sauté until soft. Add the apricots and cook for 3 minutes. Then add the fresh thyme and deglaze with red wine. Season with salt and pepper and cool down. While the filling is cooling, lay out the pork, season with salt and pepper and brush the Dijon mustard. Then place the prosciutto on the meat and add the filling. Roll tight and tie with butcher's twine. Place in fridge until sauce is ready In a saucepan, add the oil and sear the pork off on all sides; remove the pork and place in a 400°F oven for 6 minutes for a medium rare; remove from oven and let rest for 10 minutes before slicing. Deglaze the pan with water and add the juice and dippings to the sauce that has been cooking Place the stock on the stove and bring it to a boil; add the Dijon mustard and simmer for 5 minutes, then add the heavy cream and fresh rosemary and reduce by half. Add the drippings and simmer for 5 minutes, then add the Calvados and simmer for 3 minutes. Turn the heat down, season with salt and pepper and add 1 tablespoon of sweet butter to the sauce and keep warm Slice the pork and drizzle the sauce over the meat Previous Next

< Back Chocolate Cheesecake Prep Time: 10 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich and creamy chocolate cheesecake with a chocolate graham cracker crust, smooth chocolate cream cheese filling, and a hint of vanilla, baked to decadent perfection. Ingredients 1 graham cracker crumb pie crust or 10 3-inch shells 12 oz cream cheese 5 oz sugar 2 eggs 1 ¼ teaspoons vanilla extract 5 oz sour cream 1 ½ cups semisweet chocolate chips Preparation Preheat the oven to 325°F. Melt the chocolate using a double boiler. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Slowly mix in the melted chocolate, then add the vanilla and sour cream, stirring to combine. Pour the batter into the pie crust and bake in the preheated oven for 45-50 minutes, or until the cake's surface moves slightly when gently shaken. Let it cool on the counter, then refrigerate once it has cooled sufficiently. Previous Next

< Back Garlic Compound Butter Prep Time: 10 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen Short Description Rich, creamy butter blended with fresh garlic and herbs—perfect for spreading or cooking. Ingredients 1 lb unsalted butter, whipped to soft peaks 8 teaspoons garlic, chopped 2 teaspoons lemon juice ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cayenne or paprika 4 tablespoons parsley, dried Preparation In a mixing bowl, whip butter until soft peaks. Then add the garlic, lemon juice, salt, pepper, cayenne, and parsley. Once blended, layout in a line on parchment paper. Roll into a log, and this can be refrigerated or frozen for later use Previous Next

< Back Baked French Toast Prep Time: 15 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a rich and comforting baked brioche cinnamon French toast, soaked in a creamy blend of eggs, vanilla, and spices, then baked until golden and delicious. Perfect for a cozy breakfast or brunch. Ingredients 1 loaf Brioche cinnamon 8 eggs 2 cups heavy cream 1 cup water 2 tablespoons sugar 1 teaspoon vanilla extract ¼ teaspoon cinnamon ¼ teaspoon ground nutmeg Preparation Place the bread in a sprayed pan eight*nine pan Mix all the other ingredients in a bowl and whip for 2 minutes. Pour the liquid mix over the bread. Cover with foil and let stand overnight Remove the foil and bake at 375°F for 40 minutes or until puffed and golden brown Previous Next

< Back Pecan Prosciutto Apple Quesadillas Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Crisp flour tortillas filled with sharp cheddar, sliced Granny Smith apples, prosciutto, and pecans, baked until golden and served with a side of maple mustard aioli. Ingredients 3 granny Smith apples, sliced 5 oz prosciutto, 6 slices 12 oz sharp cheddar cheese 6 flour tortilla 6 oz pecan, coarsely chopped 6 servings maple mustard aioli-see recipe Pan spray Preparation Place a large skillet on the stove over medium-high heat. Spray each flour tortilla and brown on one side. Repeat for all tortillas. Place the tortilla shells on the counter with the cooked side facing down Add 1 oz of cheese to half of the tortilla shell, then add 1 slice of prosciutto, ⅙ of sliced apples and ⅙ of pecans on each. Top with the extra cheddar cheese and fold over the edge that doesn't have any ingredients on it Place it on a cookie rack with a sheet pan underneath. Bake at 375℉ for 5 minutes until the cheese has melted and warmed through Cut into 4 pieces and serve with a maple mustard aioli Previous Next

< Back Southern Eggroll Prep Time: 30 mins Cook Time: 10 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Enjoy our Southern Eggroll—crispy and golden, filled with corn, black beans, Tasso ham, collard greens, and savoury spices, served with a zesty red pepper relish or spicy mustard for a bold Southern twist. Ingredients 1 oz olive oil 7 oz corn fresh or frozen 7 oz black beans, canned, washed 7 oz Tasso ham, diced 11 oz collard greens, cooked ¼ teaspoon cumin powder ¼ teaspoon turmeric ½ teaspoon onion powder 1 dash salt and white pepper 6 egg roll wrappers 3 cups vegetable oil Preparation Sauté the corn and black beans in olive oil, then add the Tasso ham and collards. Simmer for 2 minutes and then add the seasonings. Cool in the refrigerator for about 45 minutes Place the mix in the wonton wrapper and roll, with a bit of water on the edge to hold it together Heat oil to 350°F and deep fry until golden brown. Serve with a red pepper relish or spicy mustard Previous Next

< Back Beef Wellington Prep Time: 45 mins Cook Time: 30 mins Serves: 6 Level: advanced Soucre Alevia's Kitchen Short Description Seasoned beef tenderloin is seared, topped with mushroom duxelles and blue cheese, then wrapped in puff pastry and baked until golden brown for a classic Beef Wellington. Ingredients Mushroom duxelles: 1 oz unsalted butter 2 oz onion, diced small 1 lb mushroom, sliced 1 teaspoon dried thyme 1 teaspoon Italian seasoning 1 teaspoon garlic, chopped 1 ½ tablespoons beef base 2 oz dry white wine 2 oz heavy cream Beef: 6-5oz tenderloin, beef 2 oz olive oil blend 6 oz blue cheese, crumbled 3 puff pastry sheets Preparation Season the beef fillet with salt, pepper, and oil. Sear it on all sides in a hot skillet, then set it aside to cool. In a saucepan, melt butter and add mushrooms and onions. Cook on high heat until all the liquid evaporates, then add herbs, garlic, and base. Deglaze with white wine and reduce the liquid. Add heavy cream and continue reducing until dry. Transfer to a food processor and purée until coarsely chopped. Cut the puff pastry into 6 squares and roll it slightly on a floured surface. Place cheese, duxelles, and meat in the center of the pastry. Fold the corners into the center to cover the meat. Make a hole in the center after turning it over to allow steam to escape during cooking. Brush the outside with egg wash. Preheat the oven to 425°F and bake for 20-25 minutes or until the pastry is golden brown. Serve with your favourite brown sauce. Previous Next

< Back Chicken Tetrazzini Prep Time: 25 mins Cook Time: 45 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Tender chicken and pasta baked in a creamy mushroom sauce with Parmesan and herbs for a comforting, classic Chicken Tetrazzini. Ingredients 24 oz chicken breast, cooked and diced small ½ lb mushroom, sliced ½ onion, finely chopped 1 ½ tablespoons chopped garlic ½ teaspoon thyme ¼ cup white wine ½ tablespoon chicken base 28 oz heavy cream 4 oz water 1 lb angel hair pasta, cooked 3 oz frozen peas 1 tablespoon olive oil blend Topping: ¼ cup Parmesan cheese ½ cup Panko breadcrumbs ½ tablespoon Italian seasoning Slurry Preparation Preheat oven 350ºF Bake the chicken on a sprayed sheet pan for 20 minutes; dice into ½ cubes In a pot of boiling water, add some salt and cook the pasta off, drain and rinse In a saucepan, add the oil and heat, add the onions, sauté for 5 minutes, add the mushrooms, and cook for 3 minutes. Add the garlic and thyme and sauté for 5 minutes. Add the white wine and reduce, once reduced add the heavy cream, chicken base and water Bring to a boil, add the peas and simmer for 3 minutes, then add the chicken and thicken with the slurry stirring for 3 minutes Mix the Parmesan cheese, Italian seasoning, and breadcrumbs in another bowl. Place the noodles in a baking dish, and top with sauce and topping. Bake 350°F for 20 minutes or until warmed through Previous Next

< Back Cajun Chicken & Sausage Jambalaya Prep Time: 1 hr Cook Time: 1 hr Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description A hearty Cajun jambalaya with tender chicken, smoked sausage, onions, peppers, and rice, all simmered in savoury spices for a bold and comforting dish. Ingredients 1 lb smoked sausage, mild 1 lb chicken breasts without skin, cooked, diced ¾ pound onion, diced 1 ⅛ tablespoons garlic, minced 6 oz sausage Tasso, cubed 1 ¼ teaspoons fresh thyme 1 ¼ teaspoons fresh basil ¾ teaspoon black pepper ¾ teaspoon white pepper ¾ teaspoon red pepper flakes 22 oz chicken stock ⅔ lb rice ½ tablespoon fresh parsley, curly oil for cooking Preparation In a saucepan, heat the oil and add the sausage and chicken (if using cooked chicken, add it later). Cook for approximately 20 minutes until the chicken is fully cooked. Reduce the heat and add the onions and garlic; sauté for about 15 minutes, ensuring you clean the bottom of the pan regularly. Incorporate the Tasso, thyme, basil, black, and white pepper. Simmer on low heat for 10 minutes. Add the stock to the mixture and bring it to a rolling boil (add the cooked chicken if using). Then, add the rice, stirring continuously to prevent it from sticking. Once it reaches a boil, fold in the parsley. Reduce the heat to very low, cover the pot, and let it cook for 25 minutes. Previous Next

< Back Kiev Butter Prep Time: 10 mins Cook Time: Serves: 16 Level: easy Soucre Alevia's Kitchen Short Description A rich, savoury blend of whipped butter, fresh garlic, parsley, and lemon juice, perfect for adding a classic touch to chicken or seafood dishes. Ingredients 1 lb whipped butter 2 teaspoons dried parsley 2 teaspoons dried tarragon 2 teaspoons kosher salt ¾ teaspoon black pepper Preparation Whip the butter until light and fluffy. Add the other ingredients and whip for another 3 minutes Lay parchment paper out, add the butter, and make a log and roll. Place in freezer until ready to use Previous Next

< Back French Cream of Mushroom Prep Time: 20 mins Cook Time: 1 hr Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Indulge in our creamy mushroom soup, made with fresh mushrooms, thyme, and a rich blend of chicken broth and cream. Ingredients 1.5 lbs mushrooms sliced 2 teaspoons bacon fat 2 tablespoons butter 1 tablespoon fresh thyme chopped 1 shallot diced 2 cups of chicken broth low salt 3 cups of heavy cream 2 dashes lemon juice 2 dashes Worcestershire 2 tablespoons of chicken base salt and pepper to taste Preparation In a stockpot, combine butter, bacon fat, mushrooms, fresh thyme, and shallots. Cook for 8 minutes until the mushrooms release their juices. Next, incorporate the lemon juice and Worcestershire sauce. Continue simmering until the liquid reduces by half. Pour in the chicken stock and simmer until it reduces by a quarter. Add the cream, bring to a gentle boil, and cook for an additional 5 minutes. Take off the heat and blend the soup with an immersion blender until smooth. Return to the heat, bring to a gentle boil, and thicken with the slurry, stirring until it thickens; keep stirring on low heat for 5 minutes. Taste and add more chicken base if necessary. Season with salt and pepper, then simmer and stir occasionally for 15 minutes. Previous Next

< Back Caramel Apple Pie Shooters Prep Time: 30 mins Cook Time: 10 mins Serves: 15 Level: easy Soucre Alevia's Kitchen Short Description Layers of caramel cheesecake, spiced apples, and whipped cream served in a glass for a fun, bite-sized dessert inspired by classic apple pie. Ingredients 1 tablespoon unsalted butter 2 ½ cups Granny Smith apple, diced small, peeled ½ cup apple butter 1 cup heavy cream 4 oz cream cheese, softened ½ cup dulce de Leche caramel Preparation Add butter to a large skillet and melt. Add the apples and cook for 5 minutes until soft. Stir in apple butter and mix well. Cool for 30 minutes in the fridge In a mixing bowl, add the heavy cream and whip; put it in the fridge Whip the cream cheese and dulce de leche in a mixing bowl until smooth, and fold in whipped topping Assemble: Spoon about 2 tablespoons of caramel cheesecake into the bottom of the glass, then add apples and repeat. Use a small scoop for portioning. Garnish with whip topping and cinnamon Previous Next