Confit Garlic

1. Simmer on low for 2–2½ hours
2. Let cool and store in oil.
3. Once you’ve used the garlic cloves, be sure to use the oil to sauté things, make dressing, hummus, etc.

Beef Shanks 

1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
2. Place shanks in a Dutch oven, add diced vegetables and sachet.
3. Pour liquid over tails and vegetables. Add 1–2 cups water — enough to almost cover shanks.
4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Polenta

1. Bring water to a boil, slowly add cornmeal while whisking; reduce heat to low and stir with a wooden spoon for 20 minutes.
2. Add cream and cheeses, continue to stir until incorporated.
3. Finish with butter. Season with salt and pepper, serve as soon as possible.

Roasted Carrots & Parsnips 

1. Toss in 2 tbps olive oil
2. Roast in 480 degree oven to desired doneness.
3. Season to taste, glaze with honey (Highland Honeybees) 2 minutes before removing from oven.

Demi-Glace – Glace de Viande

1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.