4-6 slightly cooked organic yukon gold poatoes, grated
1/2 organic walla walla onion, grated
1-2 farm fresh local free range eggs (because they taste better)
1-2 tbl organic salted butter
1-2 tbl sour cream or yogurt
s/p to taste

Boil or grill potatoes the night before and cook till it is a little difficult to get in a fork.  Cool down and keep in cooler or fridge over night.  Whisk 1-2 eggs in a large bowl.  Add 1-2 tbl melted butter and sour cream.   With an every day cheese grater, grate potatoes and onion into the large bowl.  Add some sea salt and cracked pepper and mix with your hands.  Add to waffle maker and enjoy the show!  

By Chef Paul Allen  

Ozark Waldorf Salad

Ozark Waldorf Salad by Vintage Cookery
1/2 cup candied pecan halves (see recipe below)
1/2 cup good quality mayo
2 tablespoons heavy cream
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery, sliced 1/4 in slices
equal parts sliced green grapes
1/2 lemon, juiced in a large bowl
1 head Local Boston Bibb lettuce, trimmed, washed, and dried
Chevre goat cheese for garnish (use local from Terrel Creek!)

Whisk the cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Add more cream if dressing is too thick.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples to the bowl of lemon juice and toss to prevent browning. then toss celery and grapes to the bowl then fold in the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, sprinkle candied pecans into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce, sprinkle on chevre goat cheese for garnish and serve.

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter

Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Have Personal Chef Austin Merath and partner Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me

Your email address will not be published. Required fields are marked *