Tel: 707.303.0754  |  Email: bree@westcountychef.com

|PO Box 211 Guerneville, Ca (Sonoma County)|

 

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Chef Tested Recipes

  Walnut Cookies  

8 Tablespoons   Room Temperature Butter 

3/4 C.                  Granulated Sugar     

1 C.                      All-Purpose Flour   

2 teaspoons       Pure Vanilla Extract 

1 C.                      Walnuts  

1/4 t.                   Sea Salt   

 

Preheat oven to 300 F. In a medium bowl cream butter and 1/3 c. sugar until light and fluffy. Add vanilla and mix.

 

Meanwhile, in a food processor pulse walnuts until finely chopped. Add flour and pulse once to combine. 

 

Stir flour and nut mixture into butter and sugar mix.

 

Drop by Tablespoons onto a cookie sheet lined with parchment paper. Flatten each cookie and bake for 25 minutes. Sprinkle with remaining sugar while cookies are still hot. Cool and enjoy!

Paillettes d'Anchois

( Anchovy Bread Sticks)

 

2 sheets puff pastry

15 fillets Spanish white anchovy, minced

¾ c. Softened Butter

1T. Lemon Zest

1T. Picked Thyme

Fresh Cracked Black Pepper

 

Preheat oven to 425. Roll puff pastry ⅛” thick and poke with a fork 15-20 times. Bake 15-20 minutes or until golden brown. Cool completely

Meanwhile, beat softened butter, lemon zest, anchovies, thyme and black pepper until thoroughly combined.

Spread a thick layer of anchovy butter on baked puff pastry. Cut into ¼”  wide sticks. Serve with dry champagne and a good salad.

Vietnamese Fish Sauce Wings 

 

1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
1 1/2 pounds chicken wings
2 tablespoons vegetable oil, plus more for frying
1/3 cup white rice flour

1Tbsp cornstarch
1 tablespoon chopped cilantro
1 tablespoon chopped mint

1/4 cup chopped peanuts

 

In a bowl, whisk the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.

 

Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.

In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch and rice flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.

In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, peanuts and fried garlic and serve immediately.