Cooking With Chef Terry

This recipe is inspired by I dish my wife and I recently had. that dish was Turbot with onions and peas. Ethically, I don't feel comfortable copying a recipe. I have to make it my own. I made this into a Leek and Pea Ragout. Fish? I had to use what I can find and I found Sea Bass.

Set oven to 350f. This video I make a gluten free quick bread. I use certified Gluten Free oats and oat flour. (Links below if you cannot find them locally) I also use a local honey that is delicious. It is important to soak the oats in the milk for at least an hour to soften. Ingredients 1 cup Old Fashioned Oats, certified gluten free. 1 cup Milk 1/2 cup Honey 2 cups Oat Flour, certified gluten free 2 Eggs 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt

Inspired by the amazing Elixir that is Guinness. I was wanted to make something with Guinness. I saw many recipes but not a scone recipe. That is when I decided to create my Guinness Scones. Ingredients 21 ounces Flour (by weight) 1 tablespoon Baking Powder 1 ounce Sugar 5 ounces Butter a splash of Vanilla 7 ounces Guinness Extra Stout a pinch of Salt Guinness Butter 6 ounces Butter (Room Temperature) 1 ounce Guinness Extra Stout a pinch of Salt 1 teaspoon Honey

Saltimbocca or "Jump in the mouth" it a delicious Italian dish that is ridiculously simple to make. This can be made with Veal (most often) Chicken, Turkey or even pork Like I did today. Three ingredients are all that is needed, The protein, Prosciutto and Sage. I picked my Sage from the garden just before recording.

Time to get back to work after taking a few weeks off. I went to the local farmers market found some great mushrooms and thought beef stroganoff would be perfect. throw in some fresh herbs from the garden and scraps from butchering my own tenderloin of beef and it made for a great meal.

Friday Night Pasta! I decided to make a dish so simple that even I couldn't make a 30 minute video on this recipe. Cacio e Pepe or Cacio (Cheese) e Pepe (pepper). Yes it is a simple dish but that doesn't mean the flavor is simple!

YES! Pasta for dessert. This is Noodle Kugel. A cheesy custard with Egg Noodles. Noodle Kugel is an easy first step into custard making. No tempering eggs no water bath. Just easy and delicious.

I decided to make this video a few weeks ago. All things were going according to my usual video production plan. It then hit me. What kind of Linguine with Clams am I going to make? The white? Which is very straight forward with a crisp, clean flavor. How about the Cream. Rich and satisfying in a comfort food way. Finally, I thought about the Red. Rich, sweet tomatoes that are strangely delicious with Clams. I decided to make my favorite one. ALL THREE! Here are 3 variations of Linguine with Clams.

The perfect pasta after a day working in the yard: Ragu d'Agnello. Lamb Stewed in ripe tomatoes. Ingredients: Ragu d'Agnello 2 Rashers Bacon (optional) 2 pounds Lamb either diced or ground or a mix 1/2 diced onion 2 diced carrots 2 rosemary springs 2 cloves Chopped Garlic 1 Bay Leaf 5 ounces White Wine Optionals Red pepper flake, Splash of Balsamic Vinegar No Sugar!!!

Today I decided to continue my culinary trip around the world by going to South America with Locro de Papa. Locro de Papa is Ecuadorian potato soup. There are a few speciality ingredients. Queso Fresco you can substitute mozzarella or Monterey Jack. The annatto can be found in speciality spice shops or on the internet. 1 Onion 2 cloves Garlic 1 teaspoon Annatto 2 - 3 pounds Russet Potatoes 1 teaspoon Cumin 1/2 cup Milk 1/4 cup Heavy Cream 1 Egg 1 lb diced cooked Red Potatoes 6-8 ounces Queso Fresco

FNP #2 - Cajun Pasta! Tonight I throw Shrimp, Andouille into a saucier and lucky me pasta with a Cajun flare came out! Too bad for my wife who preferred "Ladies Night" over my pasta! (to her defense she was climbing the Manitou Incline! Look it up!)

I have decided to create a new series that I will call Friday Night Pasta! Although it says Friday night in the title they can be enjoyed any day of the week. Friday is when they will be released. The goal is to show how to make incredible pasta dishes with little or no planning. Based primarily on items I have on hand. That is todays offering, Pea Cream Sauce with Chicken and Roasted red peppers. Ingredients 10 ounces frozen peas about 3 ounces white wine 1 medium shallot 2 cloves garlic about 1 cup heavy cream 1/4 to 1/2 cup Parmesan (get the good stuff) Garnish left over chicken thighs sliced roasted red bell pepper 1/2 an onion cut into sticks about 4 ounces frozen peas about 3 ounces white wine

Quick and easy raspberry Vinaigrette

Our next culinary trip is to Viet Nam. I am going to make Pho (pronounced Fuh) Pho is a noodle dish that usually made with beef. I found some duck necks so I am going in that direction!

Massaman is my favorite Thai dish and perhaps my favorite curry. Normally it made with beef but I had some duck legs. So todays culinary trip is to Thailand where I will make Duck Massaman. Ingredients 1/2 cup Massaman Curry paste 13 ounces Coconut Cream 26 ounces Coconut Milk 4 Duck Legs 1 pound Waxy Potatoes 1 Cinnamon stick 5 Cardomom pods 2 Star Anise pods 2 Bay leaves 3 tablespoons Tamarind Paste 2 tablespoons Fish Sauce 1 medium Onion Julienned 1/4 cup Unsalted Peanuts 1/4 cup Palm Sugar (optional)

today I decided to make a "Culinary Trip" to Norway. This simple Fish soup is easy to make but tastes like no mere chowder. Enjoy my take on Fiskesuppe or Norwegian Fish Soup. 1/2 cup Parsnips 1/2 cup Carrot 1/2 cup Onion 1/4 cup Celery 1 medium Leek, white only 5 ounces White Wine 1 tablespoon Thyme 2 tablespoons Dill 2 quarts Fish Stock 1-1/2 lbs Fish, I used Cod and Salmon 1/2 cup Cream 1 tablespoon Lemon Juice Salt and Pepper

Thought I would do something different. I saw a variation of this Shrimp with Tomatoes and Feta dish using Salsa. Needless to say I chose to go a different way. Considering how simple the ingredients are Shrimp about 1.5 lbs Lemon zest Lemon Juice 1/2 onion chopped 1 tablespoon Fennel seed 1 Tablespoon Oregano 1 clove Garlic 1/2 teaspoon Red pepper flake 1 teaspoon Ancho Powder Salt and Pepper 5 ounce white wine Or Ouzo a little water

Crackers have been one of the most difficult food items I have ever tried making. Now I've decided to make the task even more difficult and make them Gluten Free. Ingredients 3/4 Cup Oat Flour 3/4 Cup Almond Flour 4 Tablespoons Butter 2 Tablespoons Fennel Seed 1/4 Cup Water 1/2 Cup Grated Parmesan Salt and Pepper 1/2 Teaspoon Xanthan Gum

A quick little appetizer, serve with crackers or a crusty bread.

Making Tzatziki Sauce

In cooking there are 2 areas where it pays to be OCD. Baking and sauce making. In this video I go through the steps to making a classic sauce. Sauce Marsala Ingredients 1 Quart Unsalted Beef Stock 3 Rashers thick cut bacon 6 ounces Mushrooms, quartered. I used Crimini 3 ounces Mushrooms, Finely chopped 1 Tablespoon Finely diced Shallot 1 Tablespoon Thyme 2 cloves garlic sliced 3-4 ounces Marsala Wine 1/2 cup Cream 1 Tablespoon Butter 1 Tablespoon Creme Fraiche, Optional

For Saint Patricks day I decided to make a gluten free variation of Treacle Bread. I had to make more of a quick bread rather than a traditional bread. but the flavor is spot on! Ingredients 12 ounces Oat Flour, by weight. (About 2.5 cups) 12 ounces Whole Milk 1 Tablespoon Baking Powder 2 Eggs 1 ounce Molasses Flavor 2 Star Anise pods and 15 Allspice berries ground.

I decided to remake my Basque Chicken video. This time I will utilize the slow cooker and make this a "Dump and Go" recipe. I use many of the same ingredients. I add some roasted Poblano Chilies. 2 Lbs Chicken Thighs 2 Tablespoons Thyme 3 or 4 Roasted Red Bell Peppers 1 Onion 3 cloves Garlic 2 Tablespoons Tomato Paste 5 ounces White Wine 1 pint Chicken Stock (or Broth) 12 ounces Spicy Sausage (andouille, linguisa, kielbasa or cured chorizo) Salt and Pepper

on a chilly day there is nothing better than comfort food. This is one of my favorite! Mac and cheese. Normally mac and cheese sauce is made for a bechamel, one of the mother sauces, I make it today without the roux. This way it is now gluten free. 1 Quart Heavy Cream 12 to 16 Ounces Cheese I used Emmental, Fontina and Cheddar Salt and White Pepper 1 pound Cooked Cavatapi or gluten free pasta Toppings?