King Crab Quesadillas

Scalloped Potato

2 cups of milk tea

200 g of cream milk

2 tablespoons of butter soup

Kingdom salt and pepper to taste

Nutmeg to taste

1 kg of potatoes peeled and sliced into thin slices

300g cream cheese or creamy cottage cheese

100g of grated parmesan cheese

In a pan put milk, cream, butter, salt, pepper and nutmeg, bring to the fire and let warm. Add the potatoes and let them cook until you get cured.

Remove from the fire and place half of the cooking potatoes in a refrigerator spread half of the cream cheese, repeat the operation by putting all the rest of the potato, one more layer of the cream cheese and lastly spread the grated cheese and take to the preheated oven to medium temperature to 190 degrees for 15 minutes or until golden. Spread minced sauce when removing from oven.

Stuffing Balls

1 loaf of day-old bread (about 450g), cut into cubes

1 medium onion, finely chopped

2–3 celery stalks, finely chopped

1/2 cup (115g) unsalted butter, plus extra for greasing

1 1/2 cups chicken or vegetable broth

1/4 cup fresh parsley, chopped

1 teaspoon dried sage

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

INSTRUCTIONS

Preheat your oven to 375°F (190°C). Grease a baking sheet with butter or line it with parchment paper.

Dry the bread: Spread the bread cubes on a baking sheet and bake for about 5-10 minutes in the preheated oven until slightly dried out. Alternatively, leave them out overnight to stale. This helps absorb the flavors and moisture better.

Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery, and cook until they are soft and translucent, about 5-7 minutes.

Combine the dry ingredients: In a large bowl, toss the dried bread cubes with the cooked onions and celery, parsley, sage, thyme, rosemary, salt, and pepper until well combined.

Add broth and eggs: Pour the broth over the bread mixture and stir until evenly moistened. Then add the beaten eggs and mix until everything is well combined. If the mixture is too dry, add a little more broth; it should be moist but not soggy.

Form the stuffing balls: Grease your hands with some butter and shape the stuffing mixture into balls, each about the size of a golf ball. Place them on the prepared baking sheet, leaving a little space between each ball.

Bake: Place the stuffing balls into the oven and bake for 20-25 minutes, or until they are golden brown and crisp on the outside.

Serve: Remove the stuffing balls from the oven and let them cool slightly before serving. They’re perfect as a side dish for poultry or as part of a holiday feast.

Roasted Potatoes

·         Kosher salt

·         1/2 teaspoon (4g) baking soda

·         4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)

·         5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat

·         Small handful picked rosemary leaves, finely chopped

·         3 medium cloves garlic, minced

·         Freshly ground black pepper

·         Small handful fresh parsley leaves, minced

Directions

1.     1.Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2.     2.Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

3.     3.When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

4.     4.Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5.     5.Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.