Recipes

Chocolate Soufflé

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1/4 cup Unsalted Butter
• 4oz Semi-Sweet Chocolate
• 3 large Eggs, separated
• 1 tsp Vanilla Extract
• 1/8 tsp salt
• 1/8 tsp Cream of Tartar
• 3 tbsp Sugar
• Butter, for greasing
• Sugar, for greasing

Instructions:

• Preheat oven to 375F. Prepare the ramekins by greasing the inside with softened butter then dusting with sugar. Tap out excess sugar and set prepared ramekins aside.
• Using a double boiler, melt the chocolate and the butter over medium heat, stirring occasionally.
• In a bowl, whisk together the egg yolks, vanilla, and salt.
• Once the chocolate and butter mixture is fully melted, whisk into the egg yolk mixture. Set aside.
• Using a handheld mixer or stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on high speed until soft peaks form. Once formed, continue whipping and gradually add the granulated sugar. Once all sugar is added, beat until stiff peaks. Do not over-beat.
• Fold the egg whites into the chocolate mixture in 3 additions, making sure to fold carefully.
• Refrigerate the batter for 10 minutes to allow to rest. Once rested, evenly spoon the batter into the 4 prepared ramekins. Carefully smooth the top and run a paring knife around the rim of the ramekin to lightly release the batter.
• Bake for 13-14 minutes, or until the center just barely jiggles. Serve immediately.

White Chocolate Peanut Butter Fudge

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 14oz Sweetened Condensed Milk
• 1/2 cup Peanut Butter
• 12oz White Chocolate Chips
• 1/2 Vanilla Extract
• 1/4 tsp Salt

Instructions:

• Line an 8x8” pan with parchment paper. Set aside.
• In a medium saucepan, heat the sweetened condensed milk and the peanut butter over medium heat until it begins to bubble, approximately 6 minutes, while stirring constantly. Remove from heat after 2 minutes of bubbling.
• Stir in the white chocolate and vanilla extract, ensuring to combine well. Pour into the prepared baking pan and refrigerate for 2 hours. Remove from pan, portion and serve.

Beefy Tater Tot Casserole

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 recipe Cheesy Tater Tots, cooked
• 2 tbsp Olive Oil
• 1 lb Lean Ground Beef
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Worcestershire
• 2 cups Mushroom Bruschetta or 1 can cream of mushroom soup
• 2 cups Tex Mex Cheese, grated
• Salt and Pepper, to taste

Instructions:

• Preheat the oven to 350F.
• In a large sized frying pan over medium high heat, add the olive oil and chopped onion. Cook for 1-2 minutes, until fragrant. Add the minced garlic and continue cooking for an additional minute.
• Once the garlic is fragrant, add the ground beef and cook, breaking it up using a wooden spoon or spatula.
• When the beef is cooked, add the Worcestershire sauce and season with salt and pepper. Layer into the bottom of an 8x8” baking pan.
• Continue by adding the creamy mushroom bruschetta mix atop the cooked beef. Sprinkle the cheese evenly over the mushroom mixture then finish by layering the tater tots atop. Place in the oven for 35-40 minutes.
• Remove from oven and allow to cool slightly. Serve warm.

Tater Tot Poutine

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 recipe Cheesy Tater Tots
• 1 cup Fresh Cheese Curds
• 1/2 cup Poutine Gravy
• Green Onions, for garnish

Ingredients for Gravy:

• 2 cups low-sodium beef broth
• 1 cup low sodium chicken broth
• 1/4 cup AP Flour
• 4 tbsp Unsalted Butter
• 1 tbsp Sherry Vinegar
• 1 tbsp Ketchup
• 1 tsp Worcestershire
• 1 tsp Dried Parsley
• 1/2 tsp Garlic Powder
• 1/2 tsp Paprika
• 1/2 tsp Dried Thyme
• Salt, to taste

Instructions:

• POUTINE GRAVY: In a medium size sauce pot over high heat, add the butter and melt. Once melted, add the flour, and cook for 2 minutes, scraping the bottom of the pot with a spatula. Add both broths and begin whisking until fully combined. Allow the sauce to come to a boil and thicken. Once thickened, add the remaining gravy ingredients, and whisk well. Allow to cook for 5 minutes and season accordingly with salt. Set aside.
• Once the gravy is ready, fry the tater tots or bake at 425F for 15 minutes.
• Using an oven safe dish, layer the tater tots then the cheese curds and coat with poutine gravy. Place in the oven for an additional 3 minutes to allow the cheese to melt slightly. Remove from oven, garnish with green onions and enjoy!

Breakfast Tots

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1 recipe Cheesy Tater Tots, cooked
• 1 cup Bacon, cooked and crumbled
• 1 1/2 cups Cheddar, shredded
• 1 cup Whole Milk
• 3 eggs
• 1/2 tsp Black Pepper
• 1/2 tsp Salt
• Chopped Parsley, for garnish

Instructions:

• Preheat the oven to 350F. Grease an 8x8” baking dish. Set aside.
• In a mixing bowl, whisk together the whole milk, eggs, salt and pepper.
• In the greased 8x8” baking dish, place the cheesy tater tots in an even layer.
• Continue by sprinkling 1 cup of the cheese atop the tater tots then pour the egg and milk mixture atop.
• Place the breakfast casserole into the preheated oven for 30 minutes.
• Once the eggs are cooked and set, sprinkle the remaining cheese and crumbled bacon atop the casserole. Return to oven and turn on the broiler setting for 1-2 minutes, or until the bacon is crispy and the cheese is melted. Remove from oven and garnish with chopped parsley. Serve warm.

Cheesy Tater Tots

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 4 cups Potato, shredded and raw
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 tsp Onion Powder
• 1 tbsp Cornstarch
• 1/3 cup Cheddar Cheese, grated
• 2 tbsp Green Onion, chopped
• Canola Oil, for frying

Instructions:

• In a microwave safe bowl, add the shredded potato and microwave for 2½ minutes, until softened and heated through. Remove from microwave.
• Add all the spices, the grated cheese and chopped green onions. Using your hands, combine the mixture well, lightly squeezing it in your hands.
• Heat the canola oil in a shallow frying pan to 350F.
• While the oil is heating, gently form the tater tots into cylinders approximately ¾” thick and 1” long.
• Once formed, fry the tater tots for 1 minute, gently tossing after 30 seconds, or until golden and crisp. Remove from oil and allow to rest on paper towel or a resting rack to remove excess oil. Serve warm.