• 1/2 pound butter
• 1 onion, chopped
• 3 cloves garlic chopped
• 1/2 pound proscuitto, chopped
• 1/2 pound mushrooms
• 1/2 cup sherry
• 1 & 1/2 cups chicken broth
• Cornstarch for thickening
• 1/2 cup heavy cream
• 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.

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Thank you Katie from Hana Hou for this recipe.  I believe it to be one of the best crème brulee anywhere.  Maybe that’s because she uses fresh laid eggs from her own chickens. For now, you’ll have to decide whether or not to strain the vanilla been seeds out of the cream.  I’ve actually never worked with vanilla beans—but I will ask Katie next time we see her. If I use this recipe before I ask Katie, I would strain the cream to get the seeds out.

Hint:  put a dish towel on the bottom of the roasting pan to keep bowls from sliding around.

Serves 6

• 1  vanilla bean
• 4 cups heavy cream
• 6 egg yolks
• 1/2 cup super fine sugar
• 2 tbsp. almond or orange liqueur (optional)
• 1/3 cup light brown sugar

Preheat oven to 300 degrees

Place six bowls in a roasting pan.  Set aside.  Split vanilla bean with knife lengthwise and scrape seeds into medium sauce pan. Add cream over medium heat, stir til just to a boil.  Remove from heat and set aside for 15 or 20 minutes.  In medium mixing bowl, whisk egg yolks, fine sugar and liqueur until blended.  Whisk in hot cream.  Pour mix into six bowls equally.  Pour enough boiling water into roasting pan to come 1/2 way up sides of bowls.

Bake for about 30 minutes or till center is jello- like when juggled.  Remove from pan and let cool.

Sprinkle brown sugar evenly over surface of crème.  Use torch to  caramelize sugar  —or use oven broiler  for 30-60 seconds.

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Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

• 2  cups                     heavy cream
• 1/2                           chipotle pepper, see notes
• 3  large                    sweet potato, peeled & thin sliced
• salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

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NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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