Caramel Apple Upside Down Cake


The apples
2 gala apples, peeled, cored and sliced
1 Tbs fresh ginger – minced
1 Tbs lemon juice
2 Tbs butter

The “cake”
3/4 cup brown sugar
6 Tbs melted butter
2 large eggs
1 cup all purpose flour
dash salt

The caramel
3/4 cup granulated sugar
1/4 cup corn syrup
1 Tbs lemon juice
1 tsp cinnamon

Combine apples, ginger and lemon juice in a large bowl. Add enough water to cover. Let sit while you are making the cake and caramel.

In a mixing bowl cream brown sugar and butter. Add eggs, flour and dash of salt. Mix until combined. Set aside

Drain water from apples and ginger. In a large frypan add 2 Tbs butter to the bottom of the pan and heat until butter just starts to brown. Add apples and cook, taking care not to break the apple slices.

In a saucepan combine sugar, corn syrup, lemon juice and cinnamon. Heat on low until sugar is dissolved and liquid starts to brown.

While sugar/lemon is cooking, butter a 9′X2″ round cake pan. Add a layer of parchment paper cut to fit the bottom of the pan. Butter the top layer as well.

Arrange apples in the bottom of the cakepan. Add sugar/lemon mixture. Top with cake batter.

Cook in a 350 degree oven for 15-20 minutes, until a toothpick inserted just into the cake comes out clean.

Remove from the oven, run a knife around the exterior of the cake to separate it from the pan. Let the cake cook cool for 30 minutes on a bakers rack.

Place a plate large enough to cover the entire cake dish over the cake pan. Invert cake pan and serve off of the plate.

Pumpkin Risotto

Pumpkin Risotto

‘Tis the season where EVERYTHING tastes like pumpkin. Unfortunately, the addition of spices usually mask the earthiness of the pumpkin, leaving your mouth feeling like it just walked into a candle shop.

This version strips away all but the very necessary spices, making pumpkin the star.

5 whole sage leaves (optional)
2 Tbs extra virgin olive oil
1 minced shallot
1 Tbs minced fresh ginger (or 1 tsp dried/powdered)
1 cup Arborio Rice
2 cups unsalted chicken or vegetable stock.
1/2 cups carrot juice
1/2 cup pumpkin puree
1/2 cup Parmesan cheese
1 Tbs apple cider vinegar
1/2 tsp dried sage

In a 2 quart or larger saucepan preheat olive oil over medium-medium high heat.
Optional – Add sage leaves and cook for 30-60 seconds. Remove and set on a paper towel to dry.

Add shallot and ginger. Let cook until just translucent -60-90 seconds.

Add rice and stir until coated with olive oil. Continue stirring until rice turns from translucent to solid white.

Combine stock and carrot juice. Add just enough stock mixture to cover the rice (should be no more than 1/4th of the total liquid). Stir frequently.

Continue the process of adding liquid, making sure the liquid never rises above the level of the rice.

Continue to stir frequently.

Cook until rice is Al Dente (roughly 45 minutes).

Add pumpkin, vinegar, cheese, and dried sage, stir until cheese is melted. Salt to taste

Serve immediately, and garnish with fried sage leaves.

Frutti Di Mare (Italian Seafood Soup)

Frutti Di Mare

1 pound of dry fettuccine

2 Tbs Extra Virgin Olive Oil
4 cloves of garlic – minced
1/2 of a yellow onion – finely diced
16 oz plain tomato sauce (no additional herbs/flavors)
4 roma tomatoes – skins removed and diced (or a 12 oz can of plain diced tomatoes)
2 cups liquid (either white wine, or seafood stock + juice from one lemon)
1 lb assorted peeled seafood (shrimp, scallops, calamari circles all work)
1 lb bivalve shellfish (mussels or clams)
Salt to taste
1/4 cup of chopped flatleaf/italian parsley

Place at least one gallon of water in a large stockpot and preheat to a boil.

While water is preheating, saute onion and garlic in olive oil in a large frypan or saute pan until transluscent, and garlic JUST begins to brown.

Add tomato sauce, roma tomatoes, and liquid. Simmer for 5-10 minutes.

Add fettuccine to the boiling water and cook until al dente. Drain

Add seafood and shellfish and cook until seafood is cooked through, and bivalves have all opened. Discard any unopened shells. Salt accordingly

Separate fettuccine into 4 bowls, top with seafood mixture.

Garnish with parsley.

BYU Blueberry Pulled Pork Sandwiches

3 lbs boneless pork shoulder, trim excess fat

½ tsp ground mustard

½ tsp ground cumin

1 tsp smoked paprika

1 Tbsp salt

20 oz frozen blueberries

2/3 cup apple cider vinegar

2/3 cup brown sugar

Combine mustard, cumin, paprika, and salt. Mix well.


Sprinkle and rub the pork shoulder with the spice mixture.


In a large fry pan sear all sides of the pork shoulder until brown, place in a slow cooker.


Add blueberries, vinegar, and brown sugar to a blender or food processor. Process until completely pureed.

Add blueberry puree to the pork shoulder. Turn slow cooker on to highest setting and let it cook for at least 3 hours.

Remove pork from slow cooker and slice into 1/2″ thick slices. Add meat back to slow cooker and cook for at least one more hour.


After cooking shred using two forks. Serve on sesame seed buns with pickles, tomatoes and lettuce.

Note: You can also use a bone in shoulder, as long as it’s 4+ lbs. Cook as directed above until it’s time to slice the pork. Slice around the bone taking care not to shave bone fragments off the shoulder. Cook for another hour and pull any excess meat off the bone.

Easy Poached Eggs

Watch and learn just how easy it is to make your own poached eggs!

Reheating Leftovers?

What is the best way to reheat leftovers? Chef Tom talks about reheating them quickly, while still keeping your food delicious!

Meat – The objective in reheating meat is to get it to an internal temperature of 165. Although all meats heat at separate temps and times, an easy way to meats is to put chicken or beef stock in a pan and bring to a simmer. Add your meat and cook until it reaches 165 internal temp. For thicker cuts of meat, cut it no thicker than 1″ thick. Plan on 20 minutes of reheating time for a 1″ thick piece of meat.

Pizza – Throw it in the microwave JUST until the cheese melts (about 1 minute per slice), and then place on a nonstick fry pan on the stove set to medium high heat until the bottom is crispy (3-4 minutes)

Soup – The meat and veggies in soup tend to absorb liquid while they’re in the fridge. Microwave on high power, stopping to mix every two minutes. Add fresh stock (beef, chicken, or vegetable stock works well). To liven up the soup, add some citrus juice.

Pasta – The key to reheating pasta is to store the sauce separately from your noodles. Put your noodles in a covered vessel that will still allow steam to escape. Add 1/2 cup water per pound of pasta, and microwave until steam starts coming out of the vessel. Let sit in your microwave with the lid on for a couple of minutes. Add fresh basil to your sauce S;

Mashed Potatoes – Cook in the nuker on 60 second intervals, stirring well after each time period. Add additional liquid as you cook until your potatoes are creamy.

Herbed Spaetzle

Herbed Spaetzle
The Spaetzle
1 cup all-purpose flour
1 tsp salt
1/2 tsp ground nutmeg
1 pinch pepper
1/4 cup milk
2 eggs
4 teaspoons fresh herbs – chopped (parsley, rosemary, and sage work well)

The topping
4 Tbs butter
1 Tbs Extra Virgin Olive Oil
8 oz sliced mushrooms
1 diced yellow onion
4 teaspoons fresh herbs (Same kind as above)
Salt and pepper to taste

Bring a large pot of water to boil (5 qt stockpot or bigger)

Combine flour, salt, nutmeg and pepper, mix to combine.

Add milk and eggs. Mix together until a soft batter is formed. Add herbs.

Separate your batter into 3 batches. Using a large mixing spoon with holes in the bottom as your press, place and press batter through the holes directly into the boiling water. Continue until all the batter is gone. Spaetzle is done when it starts to float to the surface of the water (about 2 minutes per batch). Remove each batch of spaetzle from the boiling water and set aside before starting the next batch.

Once spaetzle is completed, add 2 tbs of butter and 1 Tbs Olive oil to a large stockpot, and melt. Add mushrooms and cook until mushrooms start to soften (3-4 minutes). Add onion and cook until translucent.

Add remaining 2 tbs of butter and spaetzle to the butter onion mixture and cook for 1-2 minutes. Add fresh herbs, salt and pepper to taste and serve!

Easy Baklava

Easy Baklava

The Fillo cup
8 oz premade Fillo dough
1/2 cup unsalted butter – melted

The Filling:
1 cup walnuts
1 cup blanched almonds
1/2 cup sugar
2 Tbs melted butter
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Lemon Zest

The syrup:
1 cup granulated sugar
3/4 cup water
1 tsp lemon juice
2 drops orange oil (or 1 tsp orange extract)

Carefully brush 10 sheets of fillo dough with butter, creating a 10 layer sheet thick pastry. Place a damp towel on the fillo sheets not being used to prevent them from drying.

Cut the fillo dough into 3″ squares (12 squares per sheet) using either kitchen shears or a pizza cutter. Repeat process creating one additional 10 layer thick pastry. (you may have a few extra fillo sheets).

Put the fillo squares into a mini cupcake pan, pressing the sheets all the way to the bottom of the cupcake pan.

Combine the walnuts, almonds, sugar, butter, cinnamon, nutmeg, and lemon zest in a food processor, and pulse until the nuts are coarsely ground.

Spoon the nut mixture directly into the fillo cups. Bake at 350 until the fillo cups are browned (30-40 minutes).

While the cups are baking, combine the sugar, water, lemon juice and bring to a boil. Simmer for 10 minutes then add orange oil/extract. Let cool.

Spoon syrup directly on to the nut portion of the dessert and let stand for 1 hour before serving.

Greek Meatballs in Tomato Sauce (Keftedes)


The Meatballs
1 cup bread crumbs
1/2 cup milk/water
1 tbs dried mint (or 2 tbs minced fresh mint)
2 tbs dried oregano (or 4 tbs fresh minced oregano)
1 small yellow onion- minced
1 tsp table salt
1 egg
1 lb ground beef or lamb

The sauce:
2 14 oz cans of diced tomatoes
4 garlic cloves
2 bay leaves
1/4 tsp cinnamon
1/4 tsp nutmeg
Juice from one lemon
1 cup beef/chicken stock

In a large bowl combine bread with 1/2 cup liquid (milk or water). Add mint, oregano, salt and egg. mix well. Add ground meat and mix until everything is combined.

Form meat into golfball size balls, and cook in a large nonstick frying pan until at least two sides are brown.

While meatballs are browning, combine tomatoes, garlic, bay leaves, cinnamon, nutmeg, lemon and stock in a large slow cooker set to highest setting. Mix well.

Place browned meatballs in the tomato sauce and cook until meatballs are done all the way through (at least one hour).

Serve with pita bread or rice.

Grill Roasted Baba Ghanoush

Grilled Eggplant

And if you can’t decide which team is right? How about a white dip?

1-2 eggplants – totaling 2 lbs
4 cloves of garlic – with skin still on
Juice from one lemon
2 tbs tahini (sesame seed paste)
Chopped parsley
1/4 cup Extra Virgin Olive Oil (2 tbs olive oil to slather eggplant, plus 2 more to put in recipe)
Salt to taste

Cut top and bottom from eggplant, and cut in half. Slather cut side of eggplant with olive oil. Place cut side down on a grill over medium low heat. Cook until eggplant is relatively soft, and skin starts to peel away from the flesh. Remove and let cool for 5 to 10 minutes.

While the eggplant is cooking, place the cloves of garlic on the coolest part of your grill and cook until tender. Remove and let cool, then remove skin.

Tailgate version:
Scoop flesh of eggplant into a large bowl and combine with garlic. Mash with a fork until relatively pureed. Add tahini, lemon and olive oil and mix well to combine. Add salt to taste.

Home version:
Combine eggplant, garlic, lemon juice, tahini and 2 tbs olive oil in a food processor, puree on pulse 8-9 times, until smooth. Add salt to taste.

All version:
Sprinkle with minced parsley and serve with pita chips.