Soup Dumplings

1 1/2 cups flour (I used 1/2 cup all-purpose flour, 1/2 cup semolina flour and 1/2 cup chestnut flour)

1 egg

1 tsp parsley, chopped

Pinch of pepper

Pinch of salt

3/4 cup water (approximately)

In a small bowl, mix flour, parsley, salt and pepper together. 

Form a small well in the center of the flour.

Break egg into the well and mix using a wooden spoon, adding a little water as you go until the dough forms. 

Depending on the type of flour you use, you may not have to add all the water.

Once the dough is completely mixed, place half the dough on a cutting board and flatten to about 1/2 of an inch thick.

Wet the knife by dipping it into the soup and cut 2 inch long by 1/2 inch thick slices into your soup.

Continue this process until all the dough is finished.

Let the last batch simmer 2-3 minutes.

Side note: Chestnut flour gives the noodles a nice color and firmness without giving a dominant flavor.

Jack Daniels Tennessee Honey Whiskey Ice Cream

Serves Four

16 oz whipping cream

8 oz milk

3/4 cup sugar

Pinch of salt

1 tsp vanilla

2 oz Jack Daniels Tennessee Honey Whiskey

Whisk cream, milk, sugar, salt and vanilla together until sugar is dissolved.

Refrigerate for 20 minutes.

Pour refrigerated mixture into ice cream maker.

Run machine for ten minutes.

Add one ounce of Jack Daniels Tennessee Honey Whiskey.

Run machine for another five minutes.

Add second ounce of Jack Daniels Tennessee Honey Whiskey and run machine for an additional five minutes or until ice cream has reached the desired consistency.

Side note: I use a Cuisinart Ice-21 ice cream maker.

French Chicken Breast Forestier

Serves 4

4 French chicken breasts 

3 tbsp vegetable oil

1 tbsp flour (chestnut, almond or whole wheat flour) 

1 clove garlic, finely chopped

12 pearl onions, peeled

12 medium sized mushrooms

4 strips lean bacon, excess fat trimmed off and remainder diced

Pinch of thyme

Ground black pepper

1/2 cup red wine

1 cup beef stock

1 bay leaf

Have your butcher prepare four French chicken breasts. French chicken breasts are whole boneless breasts with the first wing bone left on the breast. To reduce saturated fat, you can prepare this recipe with skinless breasts.

Lightly flour the breasts on both sides.

Heat oil in a large fry pan and sauté floured breasts on both sides until golden.

Remove breasts and hold on the side.

Add diced bacon to fry pan and sauté until the bacon starts to crisp.

Add onions, garlic and mushrooms. Sauté two minutes.

Deglaze with the red wine. Add the herbs and spices.

Add the beef stock and return the chicken breasts to the pan.

Place the pan in a 375 degree oven for 20 minutes and serve.

Skinless breasts can also be finished on top of the stove. Just cover and simmer on medium heat for 20 minutes.

*French chicken breasts are an upscale method for serving chicken and can be used with many sauce preparations.

Bloody Mary with Spicy Pickle Juice

6 oz spicy tomato juice

1 oz spicy pickle juice or juice from good home-style pickles

1 oz vodka

1 tsp horseradish

1 wedge each of lemon and lime

1 stalk celery with leaves on if possible

Fill a tall highball glass with ice.

Add tomato juice, vodka, pickle juice and horseradish.

Lightly squeeze the lemon and lime and drop in glass.

Lightly stir with celery and place celery into glass.

Serve and enjoy.

Fantastic Gin and Tonic

1 - 6.8 oz bottle of Fever Tree Tonic Water
1 1/4 oz Citadelle Gin

1 slice lime

1 slice lemon

1 quarter slice grapefruit

Fill a tall glass with ice.

Add gin and citrus fruits and pour tonic over top.

Stir and serve.

Roasted Duck Bolognese Sauce

Serves Four

1 tbsp chopped onion

1 clove chopped garlic

2 tbsp chopped celery

3 tbsp chopped carrots

1 tsp chopped red or green bell pepper

1 large tomato, peeled and diced

2 oz dry white wine

1 pound cooked duck meat, pulled into small pieces

12 oz seasoned tomato sauce

2 tbsp olive oil

Black or red pepper to taste

1 pound of your favorite pasta (I like to make my Bolognese with Tagliatelle).

Heat oil in a 10 inch skillet.

Add onion and garlic and sauté for 3 minutes.

Add remaining vegetables and tomatoes and sauté for 3-4 minutes, stirring frequently.

Add white wine and reduce until all the liquid is almost evaporated.

Add the tomato and tomato sauce and simmer another 10 minutes.

Add cooked duck meat and simmer 3 minutes.

After draining your cooked pasta, I add one ladle of Bolognese sauce to the cooked pasta and stir in evenly. 

Then plate the pasta and serve one ladle of sauce on top of the pasta.

For added flavor and plate presentation, I sometimes drizzle a small amount of Alfredo sauce around the rim of the plate just before service. 

Note: You will notice in the picture I cooked additional pieces of duck. I like to cook extra duck when making this recipe as we like to eat cold duck for lunch the next day.

Grilled Clams with Garlic-Shallot Butter

1 stick Margarine

4 oz olive oil

1 large shallot, chopped fine

6 cloves garlic, chopped fine

Half a bunch of parsley, chopped fine

1/2 tsp black pepper

1 tsp lemon zest, chopped fine

4 dozen fresh Little Neck clams (discard any that do not open during cooking)

Melt margarine on medium heat.

Add the garlic and shallots and sauté 3-4 minutes. 

Remove from heat and add the oil and remaining ingredients.

Hold on the side in a large bowl.

Wash the clams free of any sand.

Place on a medium high BBQ grill and close top.

Clams will start to open in 3-4 minutes.

Once clams have fully opened, grab with tongs and place directly into the butter mixture. When handling the clams, try to save as much natural juice from the clam as possible.

When all the clams are open and in the butter, toss gently and serve immediately.

Some clams may not open or take longer to open. You can choose to still use them, but they will be a little tougher than the clams that opened quickly.

These clams go well with a crusty bread and chilled white wine.