Dahl

 Potato, Lentil and Spinach Dahl

Ingredients:

2 Tablespoons Coconut Oil

1 Onion, Finely Chopped

4 Cloves Garlic, Minced

1 Inch Gingeroot, Minced

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 Teaspoon Turmeric

1/4 Teaspoon Cardamom

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

4 Medium Potatoes, peeled, cubed

1 Cup Red Lentils

3 Cups Water

1 Teaspoon Salt

2 Cups Fresh Chopped Spinach, or 1 Cup Frozen Chopped Spinach

1/4 Cup Lemon Juice

Instructions:

In a medium pot, melt the coconut oil and add the chopped onion. Stir fry cook the onion on medium low until it begins to brown. 10-15 minutes.

Stir in the minced garlic and ginger. Cook for 1 minute

Add all the spices. Stir fry cook for another minute.

Add the potato, lentils, water and salt.

Bring to a boil. Reduce heat to a summer. Cook for 15 minutes until potatoes are tender. Stirring occasionally.

Stir in the spinach and lemon juice. Remove from heat. Cover for 5 minutes.

Serve with fresh coriander or a sprinkle of garam masala over top.

Enjoy!

Biryani

 Biryani

Ingredients:

Marinade for Chicken:

1 Cup thick plain yogurt

1/2 Cup Water

2 Tablespoons Vegetable Oil

6 Cloves Garlic

Small knob of Gingeroot

1/4 Teaspon Turmeric

1/4 Teaspoon Cinnamon

1/2 +Teaspoon Cayenne Pepper (More if you want spicy)

1/2 Teaspoon Cardamom

2 Teaspoon Garam Masala

2 Teaspoons Corridander, ground

1 Tablespoon Cumin

2 Tablespoons Paprika

1 1/2 Teaspoons Salt

Rice:

Pinch Bloomed Saffron

1/2 Cup Crispy Fried Onions

1/4 Cup Butter, melted

1/4 Cup Chopped Fresh Cilantro

2 Tablespoons Salt

10 Cloves

5 Bay leaves

1 Star Anise

1 Black Cardamom Pod

5-7 Green Cardamom Pods

2 1/2 Cup Basmati Rice

Instructions:

Cube either 2-3 Chicken Breasts or 5-6 Chicken Thighs

In a small food processor or by hand mince the garlic and gingeroot together. I usually have my mini good processor and add the spices now and blend once. If you are going by hand add the ginger and garlic to a medium bowl with a lid.

Add in the spices, Turmeric, Cinnamon, Cayenne Pepper, Teaspoon Cardamom, Garam Masala, Coriander, Cumin, Paprika, Salt. 

In a large bowl combine the spices and garlic and ginger with the yogurt, water, and oil. Mix well to combine. Add in the cubed chicken and stir to coat and immerse the chicken in the curry base.

Marinade overnight.

At dinnertime: 

Preheat oven to 430F.

Bring a large pot of water to boil, add in the salt, cloves, star anise, bay leaves, and cardamom pods. Bring to a rolling boil. 

In a large cast iron dutch oven add a drizzle of oil, and the entire bowl of marinaded chicken and marinade/curry base. When water is boiling, heat the dutch oven over medium heat with the lid on. 

Add the basmati rice to the boiling water. Set a timer for seven minutes. Stir the rice constantly for one minute until the water returns to boiling. Stir frequently.

At three minutes, remove the lid from the dutch oven and stir the chicken well. Replace the lid.

After 7 minutes, turn off all burners. Remove lid from dutch oven. Stir the chicken mixture well and smooth into an even layer. 

Sprinkle the chopped coriander and crispy fried onions over the top of the chicken in the dutch oven.

Using a mesh sieve, strain the water from the rice, leave in all the whole spices and bay leaves. Pour the blanched rice into the dutch oven. Smooth into an even layer. Pour over the bloomed saffron and melted butter, swirling around the whole pot. 

Cover and bake in heated oven for 25 minutes.

Let stand covered for 10 minutes before serving.

Serve with Naan and more fresh chopped coriander. I also like to add some rehydrated barberries but those are hard to come by.

Bloom the safron threads in 2-3 tablespoons of very hot water. 

Souvlaki

 Souvlaki

Chicken or Pork

Ingredients:

1.5 pounds of Chicken or Pork, whole or cut in chunky cubes.

1 Lemon, Juice and Zest (Or about 1/4 bottled lemon juice)

1 Tablespoon Dry Oregano (or a sprig or two fresh)

1/4 Cup Olive Oil

4 Cloves Garlic

Salt and Pepper

Instructions:

Mix all ingredients together. 

Marinate and cook meat as desired.

Char Siu Pork

 Char Sui Pork

Ingredients:

• 1 Pork Should Roast, bone, skin, excess fat removed
• 1/2 Cup Sugar
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Mirin
• 4 Tablespoons Soy Sauce
• 3 Tablespoons Hoisin Sauce
• 1/2 Tablespoon Peanut Butter
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Miso
• 2 Cloves minced Garlic
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 2 Tablespoons honey

Instructions:

1. Slice the Pork shoulder into 1 inch wide strips.
2. In a small bowl mix together sugar, rice vinegar, Mirin, Soy Sauce, Hoisin Sauce, Peanut Butter, Chinese Five Spce, Miso, Garlic, Salt and Pepper. 
3. Pour 1/2 cup of the marinade mixture made in step two into a small, sealable container. Add the two tablespoons of honey and combine. Set aside.
4. Add the pork strips and marinade to a sous vide bag. Seal and marinate the meat at least 3 hours, but overnight would be better.
5. Follow sous vide instructions for pork, (long slow cook is better.)
6. After cooking in sous vide, line a baking tray large enough to accomodate a cooling rack with tin foil. Remove the Pork from the sous vide bag, place on rack, and broil for 3-4 minutes until pork is almost dry looking.
7. Brush the reserved marinade with honey glaze over the top and return to broiler, turning every 3-4 minutes, and brushing with more of the glaze.  Continue to broil until glaze is bubbling and there are some charred edges.
8. Rest for a few minutes, then thinly slice the pork and enjoy.

Gluten Free Double Chocolate Cookies

Gluten Free Double Chocolate Cookies

aka Henry Santa Cookies

Ingredients:

• 1 1/2 Cups Gluten Free Flour Blend
• 1/2 Cup Cocoa Powder
• 1 Tsp Xantham Gum Powder
• 1/2 Tsp Salt
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking powder
• !/2 Cup Butter
• 1 Cup lightly packed Brown Sugar
• 1/4 Cup White Sugar
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 1 1/2 Cups chocolate chips.

Instructions:

1. Sift together flour blend, cocoa powder, xantham gum, salt, baking soda, baking powder. Set aside.
2. Cream the butter with the sugar until light and smooth. Add the eggs one at a time, blending until smooth, before adding the vanilla.
3. Add the sifted dry ingredients in thirds,and stir into wet ingredients. Until evenly combined.
4. Cover and chill dough at least two hours.
5. Preheat oven to 350. 
6. Scoop 1-2 Tablespoon sized drops onto prepared tray, rolling into balls and pressing flat to about 1/2 inch thick. Bake for 8-12 minutes. Cool on pan for 2 minutes before transferring to rack to cool completely. 

Enjoy!

Gluten Free Waffles

 Gluten Free Waffles

Ingredients:

• 180g Rice Flour
• 60g Potato Starch
• 30g Tapioca Starch
• 1/4 Teaspoon Xantham gum
• 2 Tablespoons Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 2 Eggs, Separated
• 3 Tablespoons Vegetable Oil or Melted Butter
• 3/4 Cup Milk

Instructions:

1. Carefully separate the eggs, whip the egg whites to stiff peaks and set aside.
2. Sift together rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt in a large bowl, set aside.
3. Lightly whisk the egg yolks in a small bowl. Add the oil or butter and milk and stir together.
4. Add the wet mixture to the dry and stir to combine.
5. Stir in roughly 1.3 of the whipped egg whites, before folding in remaining egg whites carefully until there are no more large white streaks in the batter.
6. Follow manufacturers directions for cooking waffles for your waffle maker.

Enjoy!

Korean Daikon Pickles

 Korean Daikon Pickles

Ingredients:

• 1 1/2 Cup Water
• 1 1/2 Cup Rice Vinegar
• 1/2 Cup Sugar
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Turmeric
• 2 Bay Leaves
• 1 Daikon radish

Instructions:

1. In a medium sauce pan add the water, rice vinegar, sugar, salt and turmeric. 
2. Stir occasionally, over medium heat until mixture comes to a boil and sugar has dissolved. Turn off heat.
3. Peel and cut the Daikon into desired shapes. My husband said he prefers half moons about 1/2cm thick.
4. In a large glass container add the daikon and pour the pickle mixture over the top. Add in the bay leaves.
5. Over and let pickle for at least 2 hours before serving. 
6. Store in fridge, covered for up to 2 months.

Enjoy!

Notes:

Husband liked these pickles, said the taste is close, but not quite right. Next batch I might try with white vinegar instead of rice vinegar.

Alternate Pickle Liquid recipe to try: Same instructions

1/3 Cup Sugar

1/3 cup plus 1 tb white vinegar

1 Tablespoon Kosher salt

1 teaspoon Turmeric

3/4 Cup water

Gluten Free Fish Batter

 Fish Batter

Ingredients:

• 1 Cup potato Starch 
• 1/2 Cup Potato or Corn Starch
• 1 Egg
• Two Tablespoons lemon Juice
• 1/2 Tablespoon Ground Coriander Seed
• Salt and Pepper
• Cold Water

Instructions:

1. Cut fish to desired size, pat dry.
2. In a large bowl add 1 Cup potato starch, lemon juice egg, coriander season heavily with salt and pepper. Add 1/2 cup cold water stir until smooth. Add more water until batter is smooth, no lumps. Batter should flow easily without being too watery.
3. On a large plate scatter the 1/2 cup of corn or potato starch, season heavily with salt and pepper. Sift together so salt and pepper are evenly distributed.
4. Heat deep fryer to 375°F.
5. Dredge fish pieces in seasoned starch, then in batter and directly into the preheated fryer. fry for 3-4 minutes until fish is cooked through and batter is golden brown. Transfer to a wire rack over a paper towel lined tray. Repeat until all fish is cooked.

Enjoy!

Homemade Chicken Nuggets

 Homemade Chicken Nuggets

Ingredients:

• 1 Pound Chicken Breast Ground
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 1/2 Teaspoon Garlic Powder
• 2 Tablespoons Corn Starch

Crunchy Coating

• 1/2 Cup Potato Starch
• Salt and Pepper
• Gluten Free Panko, or cracker, or chip crumbs, Optional.
• 1 Egg

Tools:

• Parchment Paper
• Rolling Pin
• Food Processor

Instructions:

1.  Add the ground chicken to a food processor, and pulse several times to blend the ground chicken together. Add the salt, pepper and garlic powder. Pulse to blend in spices. Sprinkle the corn starch over the chicken mix, and pulse until the corn starch blends in.
2. On a large sheet of parchment, transfer the chicken paste from the food processor. Cover with another sheet of parchment and roll to a scant 1 cm thick.
3. Transfer parchment covered, flattened chicken mix to a baking tray and chill in fridge for two hours, or freezer for 30 minutes. Until chicken is firm.
4. Lift off top sheet of parchment, and cut chicken paste into desired shapes. Transferring cut shapes to a parchment lined tray.
5. Scraps can be rolled back together and re-rolled into a sheet to cut additional shapes. 
6. Once all shapes have been cut, freeze the shapes in a single layer on baking trays until completely frozen.
7. When ready to cook, prepare a bowl with a beaten egg and water. another with seasoned potato starch and finally one with the crumbs.
8. Take the desired shape, dredge in the egg wash, the potato starch, then back int he egg wash finishing with the crumb.
9. Heat oil in a skillet, fry nuggets for roughly 2-3 minutes per side. Transferring cooked nuggets to a plate lined with paper towels.
10. Repeat process for desired number of nuggets.

Enjoy!

Korean Fried Chicken Sauce

 Korean Fried Chicken Sauce

Ingredients:

• 3 Tablespoons Gochujang Paste
• 1 Inch Ginger Root, grated
• 2 Tablespoons Honey
• 4 Tablespoons Brown Sugar
• 1/3 Cup Soy Sauce
• 2 Cloves Garlic, minced
• 1 Tablespoon Vegetable Oil

Instructions:

1. Combine all ingredients in a small pot, over low heat stir constantly until sauce comes together. 
2. Simmer on low for 5 minutes.
3. To use, heat the sauce until it is more runny, toss over fried chicken. Garnish fried chicken with sliced green onions and toasted sesame seeds.
4. Enjoy!

Korean Style Fried Chicken

 Korean Style Fried Chicken

Ingredients:

• 1 Whole chicken, butchered into two breasts, thigh, leg, wing. Butcher each breast half in half again.
• 2 Cups Buttermilk
• 2 Tablespoons Garlic Powder
• 1 1/2 Cup Potato Starch
• Salt and Pepper to taste
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Celery Seeds
• 1 Teaspoon Thyme
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Baking Powder
• 1 Teaspoon Chilli Flakes (More for extra spicy)
• Vegetable Oil for Frying, either deep fry or shallow fry. But you must fry in oil for best results.

Instructions:

1. In a large bowl stir together the buttermilk and garlic powder. Submerge the chicken pieces in the brine for at least 2 hours, or as long as overnight.
2. When ready to fry, remove chicken pieces from marinade, and let excess drain off.
3. In a medium bowl sift together the potato starch, teaspoon garlic powder, celery seeds, thyme, paprika, baking powder and chilli flakes.
4. Heat oil to roughly 350°F. 
5. When oil is heated, dredge each piece of chicken in the flour blend. Until evenly coated, shaking off excess.
6. Gently lower chicken into oil, and fry for 5-8 minutes in a deep fryer, or 4 minutes on one side before turning for another 3-4 minutes.
7. Use a meat thermometer to ensure chicken is cooked through. Transfer cooked chicken to a wire rack over a sheet tray so excess oil can drain off. Keep cooked chicken warm in a barely warm oven while frying the rest of the chicken.
8. Serve hot and enjoy!

Notes:

Seriously, potato starch is the key to crispy fried coatings. and its GF! 

Vegan and Gluten Free Doughnuts

Doughnuts

Left, chocolate doughnuts, right vanilla sugar

 Ingredients:

• 1 Cup 1:1 Gluten Free Baking Flour
• 1/4 Cup Coconut Flour, or Tapioca starch
• 1/3 Cup Sugar
• 1 Teaspoon Xantham Gum
• 1 Tablespoon Baking Powder
• 150g Soft Tofu
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 2 Teaspoons Vanilla extract

Instructions:

1. In the bowl of a stand mixer with the paddle attachment, blend the soft tofu and vanilla together for several minutes. 
2. In a medium bowl sift together the gluten free flour, coconut flour, sugar, xantham gum, baking powder, cinnamon and nutmeg.
3. Slowly pour the sifted and blended dry ingredients into the stand mixer, and mix until just combined.
4. Bring a deep fryer to a temperature between 320-350°F.
5. Shape the doughnuts as desired, I used my two ounce scoop to make doughnut holes. Fry in heated oil for roughly two minutes a side until golden.
6. Drain on paper towel for a moment.
7. Dust with vanilla sugar, cinnamon sugar or other toppings of your choice.
8. To make chocolate doughnuts, add 3-4 tablespoons cocopowder to dry ingredients and about 2 tablespoons water or milk to tofu.

Enjoy!

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Sweet and Sour Tofu Stirfry

 Sweet and Sour Tofu Stirfry

Ingredients:

• Vegetable Oil
• 1 block Extra Firm or Firm Plain Tofu
• 1 Zucchini
• 1 Bell Pepper
• 1 Can Crushed or Diced Pineapple(I prefer crushed for texture, husband prefers diced)
• 1/3 Cup White Vinegar
• 1/4 Cup Brown Sugar
• 2 Tablespoons Ketchup
• 2 Tablespoons Soy Sauce
• 1-3 Teaspoons Sriracha Sauce *
• 1 Tablespoon Corn Starch

* 1 Teaspoon to help balance the sauce, up to three or more if you want a spicier sauce.

Instructions:

1. Drain the tofu, and pat dry with paper towels. Cut tofu into small cubes, season well with salt and pepper.
2. Slice the bell pepper into thin strips. Cut the zucchini in half lengthwise, then each half in half again length wise, and cut each quarter strip into 1cm wide chunks. Set bell pepper and zucchini aside.
3. In a medium bowl whisk together the entire can of pineapple (juice and all), vinegar, brown sugar, ketchup, soy sauce, sriracha and corn starch. Set aside.
4. Get a large skillet over medium heat, add 2 tablespoons vegetable oil, and fry tofu 4 mins on each side until each side is golden brown. Might take longer than 4 mins per side. Once tofu is browned, transfer to a plate and set aside.
5. Add another tablespoon of oil to the skillet, and add the diced vegetables. Season with salt and pepper.
6. Saute veggies for 5 minutes, or until they are cooked to your liking. I like my veggies pretty well done, husband prefers closer to raw.
7. Add the tofu and sauce to the skillet, reduce heat to low and stir to combine everything.
8. Sauce should thicken slightly after 1-2 minutes.
9. Once sauce is thickened, bubbling slightly around the edges and tofu has reheated the stir fry is ready to serve.
10. Serve over rice or rice noodles, garnish with sesame seeds and diced green onion if desired.

Enjoy!

Lemon, Poppy Seed, and Olive Oil Loaf

Lemon, Poppy Seed, and Olive Oil Loaf

Ingredients:

Two Lemons

1 Cup Sugar

1/2 Cup Butter

4 Tablespoons + 4 Teaspoons Lemon Juice 

3 Eggs

2/3 Cup Olive Oil

1 3/4 Cup Flour

1 1/2 Teaspoons Baking Powder 

1/4 Teaspoon Baking Soda 

1/4 Teaspoon Salt

2 Tablespoons Poppy Seeds

1/2 Cup Icing Sugar 

Instructions:

1. Preheat oven to 350°F and grease a standard Loaf tin. 
2. Zest and juice both lemons
3. In a large bowl cream together the sugar, butter and lemon zest. 
4. Add the eggs one at a time, blending well after each egg. 
5. Cream in the olive oil and 4 Tablespoons lemon juice.
6. In a medium bowl soft together flour, baking powder, baking soda and salt. 
7. Slowly add in the dry ingredients. 
8. Fold in poppy seeds.
9. Pour batter into prepared Loaf pan. Bake in preheated oven for 55-70 minutes, until a cake tester comes out clean from the centre. Let cool in pan ten minutes before turning out into a wire rack to cool completely.
10. In a small bowl stir together icing sugar and remaining lemon juice to create a glaze. Drizzle glaze over Loaf just before serving.

Enjoy!! 

Mustard Mashed Potatoes

Mustard Mashed Potatoes  

Ingredients:

2 Pounds Russet Potatoes

2 1/2 Tablespoons Dijon or whole grain Mustard

1 ish Tablespoons Horseradish 

4 Tablespoons Butter

Salt and Pepper 

Instructions:

1. Peel the potatoes, chop into roughly equal size
2. In a medium pot add the potatoes and fill pot with enough water to just cover potatoes. 
3. Bring to a boil over medium heat and cook potatoes until tender and cooked through, 15-30 mins.
4. Drain cooked potatoes and return to now dry pot. 
5. Add butter and mash potatoes with a fork or potato masher.
6. Add mustard, Horseradish and season with salt and pepper. Stir/ mash to combine.
7. For an extra kick add more Horseradish. 
8. Taste the potatoes and adjust seasonings as needed. 

Serve and enjoy! 

Parmesan and Herb Fries

 Parmesan and Herb Fries

Ingredients:

1 Pound potatoes 

2 Tablespoons Olive Oil

2 Teaspoons Garlic Powder 

1 Tablespoon Rosemary leaves, dried or fresh

1/4 Cup grated Parmesan Cheese

Salt and Pepper

Instructions:

1. Preheat oven to 425°F
2. Wash or peel potatoes and cut into fry or tater shapes as desired. 
3. In a large bowl add the cut potatoes, olive oil, garlic powder, Rosemary, parmesan cheese and season with salt and pepper.
4. Stir or toss potatoes in the bowl to evenly coat with the seasonings. 
5. Line a large baking tray with parchment paper. 
6. Pour potatoes onto prepared tray and arrange into a single layer. 
7. Bake in preheated oven for 25 minutes, turn and stir fries and bake for another 20-30 mins until fries are golden brown and cooked through.
8. Leave in oven longer for crisper fries. 

Serve and enjoy. 

Spicy Korean Wing Sauce

 Spicy Korean Wing Sauce

Ingredients:

2 Tablespoons Butter

1/3 Cup Gochujang Paste

4 Cloves Garlic

1/2 Inch Ginger Root 

1 Tablespoon Soy Sauce

3 Tablespoons Mirin or 2 tb honey

3 Tablespoons Rice Vinegar 

Instructions:

1. Mince or finely grate the garlic and ginger root. 
2. Add all ingredients to a small pot.
3. Heat over medium low heat, stirring constantly until butter melts and mixture comes to a boil. 
4. Boil for five minutes, stirring frequently. 
5. Remove from heat and allow to cool slightly before using. 
6. Sauce will thicken as it cools. 
7. Great with fried chicken. 

Notes:

Yet another recipe created to appease my husband when he misses korean food. He found a recipe for Korean fried chicken and sauce that sounded like what he was missing. The recipe he found was scanty on details and had a few ingredients I do not have so I had to fly pretty fast and loose with some substitutions. But when it was done he was thrilled and said it tastes right. Which is good since I was cooking blind and had no real idea what I was aiming for. Did some buttermilk and garlic marinated wings, dredged in seasoned flour then fried crispy and tossed in this sauce garnished with some toasted sesame seeds and I had one very very happy husband. Which is always nice. 

I'm not cooking as many new recipes as I once did, I have two kids now so life is busy but when I find a winner of a recipe I still want to save it and share it. 

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Ingredients:

1/2 Cup Packed Brown Sugar

1/4 Cup Butter, Room Temp

1/4 Cup Peanut Butter

1 Large Egg

1 Teaspoon Vanilla

1 Cup 1:1 Gluten Free Flour Blend

1/4 Cup Tapioca Starch

1/4 Teaspoon Baking Power

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

Instructions:

1. In the bowl of a stand mixer or a medium sized bowl, cream together brown sugar and butter.
2. Add in peanut butter, egg, and vanilla, and cream together.
3. In a small bowl sift together flour blend, tapioca starch, baking power, baking soda, and salt. Sift dry ingredients together thoroughly.
4. Slowly blend the dry ingredients into the creamed mixture until just combined. 
5. Transfer cookie dough into an airtight sealing container, and chill in fridge overnight.
6. Preheat oven to 375°F.
7. Scoop dough by the tablespoon, into round balls and place 2 inches apart on a parchment lined baking sheet. 
8. Place some white sugar in a shallow bowl, and press the tines of a fork into the sugar, and then into the top of each cookie ball, making a cross-hatch pattern and flattening the call slightly.
9. Keep dough chilled until ready to bake.
10. Bake prepared cookies in preheated oven for 8-12 minutes, depending on your oven. Mine takes about 10 minutes.
11. Let baked cookies rest on pan for 2 minutes, before transferring to wire rack to cool completely.
12. Store cookies in an airtight container for 3-5 days.

Enjoy!

Sweet Mustard Glazed Ham

Sweet Mustard Ham

Ingredients:

• 1 Ham
• 1 cup Brown Sugar
• 1/4 Cup prepared Mustard
• 2 Tablespoons Cider Vinegar
• 2 Teaspoons Mustard Seeds
• Whole Cloves

Instructions:

1. Score the ham with shallow cuts about 1 inch apart, then again thw other way to create a diamond pattern.
2. Stick cloves where two score marks intersect. 
3. Place ham in a roasting dish with about 1 inch of water. Bake for 2 hours at 350°F.
4. In a medium bowl whisk together the sugar, mustard, cider vinegar and mustard seeds. Set aside, this is the glaze. 
5. After ham has been roasting for two hours, remove from oven and glaze ham all over with 1/2 of the glaze. Return ham to oven for 15-20 minutes, then glaze again with remaining glaze mix.
6. Finish roasting ham for another 20 minutes.
7. Remove ham from oven, and let rest at least 20 minutes.
8. Remove cloves from ham before carving or serving. 

Potatoes au Gratin

Potatoes au Gratin

Ingredients:

• 2 Pounds Potatoes
• 1/2 cup Butter
• 1/2 cup Flour
• 1 1/4 Cup milk
• 1 1/2 cups shredded Cheese
• Salt and Pepper
• 1 small Onion, Diced

Instructions:

1. Using a mandolin or expert knife skills, slice Peeled potatoes into thin rounds. 
2. Keep sliced potatoes in a bowl of cold water to prevent browning. 
3. In a medium sauce pan, add the butter and melt over medium heat. 
4. Once butter melts, add the flour and whisk to combine. 
5. Cook butter and flour for 3-5 minutes.
6. Add milk, season with salt and pepper and whisk until everything is combined and smooth. You might need to add a few Tablespoons of water to thin, that's OK. 
7. Cook stirring frequently for 5-8 minutes.
8. Stir in the shredded cheese until melted into the sauce. 
9. Butter or oil a casserole dish and preheat oven to 400°F.
10. Drain and oat potatoe slices dry. They don't need to be bone dry, but not sopping wet either. 
11. Arrange 1/2 of potatoes in the prep ared casserole. Sprinkle the onions over the potatoes and season with salt and pepper all over.
12. Pour half of the cheese sauce over the potatoes and use a spoon to smooth sauce towards the edges of the dish. 
13. Arrange the other half of potatoes on top of the cheese layer, season with salt and pepper and pour the remaining cheese sauce over top and smooth to the edges. 
14. You can garnish the top with extra shredded cheese, bread crumbs, bacon or whatever tickles your potato fancy. 
15. Bake in preheated oven for 60 minutes, while covered with foil.
16. After an hour, remove foil and bake an additional 20-30 minutes, until top is browned and bubbly.
17. Let stand for 10 minutes before serving, serves 4-6 people.

Enjoy!