Cream Stew
Serves 2-3

Ingredients
1 tablespoon canola oil

½ pound chicken breast (about 1), cut into bite size

½ onion, sliced

2 small Yukon potatoes, peeled and cut into 2-inch pieces

1 carrot, peeled and cut into bite size

1 broccoli cut into florets

1 cup chicken stock (low sodium)

2 cups whole milk

1 teaspoon sea salt

Preparation

1. In a small pot, bring water to a boil and add salt. Add broccoli florets and cook for 2 minutes. Drain and set aside.

2. Season the chicken with salt and set it aside.

3. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of oil. Add the chicken and cook until the outside is golden brown. Remove the chicken from the pot and set it aside; it's not necessary to cook the chicken completely at this stage.

4. Add onions, potatoes, and carrots to the pot and mix. Add ¼ cup of chicken stock. Bring it to a simmer and lower the heat to low. Cover and cook until the vegetables are cooked through, about 5 minutes.

5. Add 3 tablespoons of butter. Once the butter is completely melted, add 3 tablespoons of flour. Mix to coat the vegetables and cook for 2 minutes.

6. Add the remaining chicken stock and mix well until the sauce thickens.

7. Add the chicken back to the pot. Pour in the milk and mix well. Cover and cook on low heat for about 5 minutes until the stew is hot. Do not boil to prevent the milk from curdling.

8. Add the blanched broccoli and season with salt. Mix well and serve while it's hot.

Brown Butter Pear Cake
Makes one 9-inch cake

For Brown Butter
1 ½ cup unsalted butter

For Brown Butter Cake
Dry Ingredients

2 ½ cup all purpose flour

1 ¼ brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

Wet Ingredients

Brown butter

1 cup buttermilk

2 eggs

2 teaspoon vanilla

Riesling poached pear

2 Pears (Bartlett)

1 cup Riesling (or white wine)

⅓ cup water

⅓ cup sugar

1 vanilla beans

Brown sugar butter

¼ cup brown sugar

¼ cup unsalted butter, softened

Preparation

1. Brown Butter Cake

Brown Butter

1 ½ cup unsalted butter

Brown Butter Cake

Dry Ingredients

2 ½ cup all-purpose flour

1 ¼ brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

Wet Ingredients

Brown butter

1 cup buttermilk

2 eggs

2 teaspoon vanilla

Riesling poached pear

2 Pears (Bartlett)

1 cup Riesling (or white wine)

⅓ cup water

60g sugar

1 vanilla beans

Brown sugar butter

¼ cup brown sugar

¼ cup unsalted butter, softened

1. Make brown butter. Add butter to a medium-sized pot and cook until you see brown speckles. Cool it to room temperature.

2. Make Riesling poached pear. Peel and core the pears. Add all the poached pear ingredients except the pears in a pot. Bring it to a boil and turn the heat. Add the pear, and bring the heat to a simmer. Add more water if the pear is not covered with liquid. Cover with parchment paper (cartouche) and cook the pear until tender, about 30 minutes. Set aside until cool. Slice the pear and remove the stem.

3. Make brown butter cake. In a medium-size bowl, add all the dry ingredients and mix well. In a separate medium-size bowl, add all the wet ingredients and mix well. Add wet ingredients to dry ingredients and mix until there are no visible flour streaks.

4. Grease the cake pan well. Place a parchment cake round in the bottom of the mold. Set aside. Preheat the oven to 300F.

5. In a small bowl, mix brown sugar and softened butter. Spread the mixture in the bottom of the cake pan. Place the sliced poached pears and add the batter. Smooth the top with an offset spatula.

6. Place the cake on a baking sheet and Bake, rotating the pan front to back halfway through until a toothpick comes out clean,

7. Cool the cake and unmold it. Keep the cake in the fridge if you are not serving it within a day. Warm it up before serving.

Brown Butter Pear Cake
Makes one 9-inch cake

For Brown Butter
1 ½ cup unsalted butter

For Brown Butter Cake
Dry Ingredients

2 ½ cup all purpose flour

1 ¼ brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

Wet Ingredients

Brown butter

1 cup buttermilk

2 eggs

2 teaspoon vanilla

Riesling poached pear

2 Pears (Bartlett)

1 cup Riesling (or white wine)

⅓ cup water

⅓ cup sugar

1 vanilla beans

Brown sugar butter

¼ cup brown sugar

¼ cup unsalted butter, softened

Preparation

1. Brown Butter Cake

Brown Butter

1 ½ cup unsalted butter

Brown Butter Cake

Dry Ingredients

2 ½ cup all-purpose flour

1 ¼ brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

Wet Ingredients

Brown butter

1 cup buttermilk

2 eggs

2 teaspoon vanilla

Riesling poached pear

2 Pears (Bartlett)

1 cup Riesling (or white wine)

⅓ cup water

60g sugar

1 vanilla beans

Brown sugar butter

¼ cup brown sugar

¼ cup unsalted butter, softened

1. Make brown butter. Add butter to a medium-sized pot and cook until you see brown speckles. Cool it to room temperature.

2. Make Riesling poached pear. Peel and core the pears. Add all the poached pear ingredients except the pears in a pot. Bring it to a boil and turn the heat. Add the pear, and bring the heat to a simmer. Add more water if the pear is not covered with liquid. Cover with parchment paper (cartouche) and cook the pear until tender, about 30 minutes. Set aside until cool. Slice the pear and remove the stem.

3. Make brown butter cake. In a medium-size bowl, add all the dry ingredients and mix well. In a separate medium-size bowl, add all the wet ingredients and mix well. Add wet ingredients to dry ingredients and mix until there are no visible flour streaks.

4. Grease the cake pan well. Place a parchment cake round in the bottom of the mold. Set aside. Preheat the oven to 300F.

5. In a small bowl, mix brown sugar and softened butter. Spread the mixture in the bottom of the cake pan. Place the sliced poached pears and add the batter. Smooth the top with an offset spatula.

6. Place the cake on a baking sheet and Bake, rotating the pan front to back halfway through until a toothpick comes out clean,

7. Cool the cake and unmold it. Keep the cake in the fridge if you are not serving it within a day. Warm it up before serving.