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Gluten free clam chowder

Ingredients
  • Base: 1/2 onion
  • 1/2 potato
  • 2 tbsp. white wine
  • 2 tbsp. heavy cream
  • 1 tbsp. extra virgin olive oil
  • 1 cup soup stock
  • Dash of salt and pepper, to taste
  • Main: 1/2 potato, pre-cooked and cut in cubes
  • 1/2 red bell pepper
  • 5-7 clams, frozen or canned
  • Splash white wine
  • 1 tbsp. extra virgin olive oil
  • Sprinkle of thyme (optional)
Instructions
  1. Base: Chop onion and potatoes into small pieces and add to small pot on high heat with oil.
  2. Once vegetables have sautéed, add liquid ingredients. Any soup stock can be used.
  3. Bring to a boil and cook until potatoes are tender, stirring occasionally.
  4. Once potatoes are tender, remove from heat and allow cooling before blending with a hand mixer or food processor. Blend until smooth.
  5. Main: While the base is cooling, chop red pepper and pre-cooked potato into bite size pieces. In a small saucepan on medium heat, add oil.
  6. Sautee clams, pepper, potato and wine until frozen clams open (or about 5-6 minutes for canned clams.)
  7. Combine soup base and garnish into a medium size bowl and enjoy! Garnish with thyme or salt and pepper to taste.

Dry Cured Bacon

Ingredients
  • 1 fresh pork belly, skin on (4.54 kg)
  • 113.5 g salt
  • 78 g sugar
  • 22.5 insta-cure #1
Instructions
  1. Weigh the pork bellies.
  2. Mix the cure ingredients thoroughly. Measure the amount of cure needed, using a ratio of 227g dry cure for every 4.45kg fresh belly.
  3. Rub the cure mix over the bellies, making sure to cover all areas. Place skin-side down in a plastic or stainless-steel container.
  4. Refrigerate for 7-10 days to cure, overhauling them every other day.
  5. Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.
  6. Hot smoke at 185F to reach an internal temperature of 155F about 3 ½ hours; cool. Remove rind.
  7. Slice or cut the bacon immediately as required for baking, sautéing, or griddling or for use as a flavoring in other dishes, or wrap and refrigerate for up to 2 weeks.

Cassoulet

Ingredients
  • 1 lb. dried great nothern beans
  • 10 tbsp. duck fat or olive oil
  • 6 cloves garlic, smashed
  • 2 onions, chopped
  • 2 carrots, chopped
  • 4 sprigs thyme
  • 3 bay leaves
  • 1 cup white wine
  • 2 cups veal broth
  • 4 confit duck legs, shredded
Instructions
  1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight.
  2. Boil beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours. DO NOT ADD SALT when cooking beans they will never get tender if you do so.
  3. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add garlic, onions, and carrots and cook until lightly browned, about 10 minutes.
  4. Add beans, herbs, veal stock and duck confit bring back to a boil. Allow liquid to thicken up when reducing.
  5. Season with salt and pepper and serve.

Almond Flour Pancakes

Ingredients
  • 1 cup almond flour
  • ¾ cup milk
  • 1 egg
  • 1 tbsp baking powder
Instructions
  1. Combine almond flour and baking powder in a medium bowl.
  2. Add milk and egg.
  3. Mix with whisk until smooth with no lumps – almost a tomato paste consistency.
  4. Spray a pan with cooking spray.
  5. Spoon batter onto hot pan, making pancakes as big as desired.
  6. Flip pancakes over when bubbles start to form.
  7. Once both sides of pancakes are golden brown, they are ready to serve.
  8. Add syrup, fruit or whipped top as desired.
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