Ingredients:
Butter pie crust:
1 teaspoon kosher salt
3 cups AP flour
1 cup cold salted butter cut into pieces
7 tablespoons of ice water
1 tablespoon white vinegar

Ube Pie filling:
8 ounces cream cheese, room temperature
1 can of sweetened condensed milk
3 large eggs, room temperature
15 ounces purple sweet potato, roasted and mashed
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ginger
1/8 teaspoon cloves & nutmeg
1 teaspoon ube extract

Directions:
Add flour and kosher salt to food processor, pulse in cold butter, slowly add ice water and vinegar  until in comes together. Form into two discs (makes two pie crusts) and wrap. Refrigerate for 30 minutes.  Roll out dough and shape into pie pan.  Put in refrigerator for 20 minutes to help it hold shape.  Par bake at 375F for 15 minutes. Cool. (If you want cut outs use second pie crust) Prepare filling while crust cools. Whisk together softened cream cheese and condensed milk. Beat in the eggs until smooth. Add mashed sweet potato, vanilla, ube extract and spices and beat until smooth. Reduce heat to 350F and cook until center is just set, keeping an eye on crust, for 45-50 minutes. Enjoy!

Ingredients:
Pattern batter:
1.5 oz unsalted butter, (3 TBSP), at room temperature
3 large egg whites, at room temperature
2 oz powdered sugar, (1/2 cup)
3 oz all-purpose flour, (2/3 cup)
Assorted gel food coloring, I used Orange and Chocolate Brown

Swiss Roll:
4 large eggs at room temperature
⅔ cup 135g granulated sugar
½  teaspoon salt
1 cup 142g all-purpose flour
½ teaspoon baking powder
2 tablespoons 30ml milk, room temperature
3 tablespoons canola oil
1 teaspoon 5ml white vinegar
1 teaspoon 5ml pure vanilla bean paste

Filling:
1 cup salted butter, room temperature
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla bean paste
pinch of sea salt

Directions:
Preheat your oven to 350°F. Lightly grease a 15 X10 jelly roll pan and line it with parchment paper. 

Make the sponge batter. Place eggs in the bowl of a stand mixer  with whisk attachment beat on high speed for 3 minutes until very frothy and doubled in volume. Add sugar one tablespoon at a time and beat for 5-8 minutes until pale, thick and tripled in volume. If you're using a hand mixer, it will certainly take 8 minutes on high speed, so don't under-whip it. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters. Mix in salt.
Whisk together milk, oil, vinegar and vanilla in a small bowl and gradually pour it into the egg mixture while mixing gently on low speed.
Sift flour and baking powder into a medium bowl and whisk to blend evenly. Then, sift it again over the mixer bowl with the beaten eggs in two parts and mix it in gently on low speed until just incorporated, then finish mixing it in by hand using a large balloon whisk or wide spatula until evenly combined, scraping along the bottom of the bowl to evenly incorporate the ingredients.
Spread the batter evenly into prepared pan and bake for 12-15 minutes if using a 10x15-inch jelly roll pan or 10-12 minutes if using a 11x17-inch sheet pan. Bake until lightly golden and it springs back when pressed gently. Do not over-bake or it will tend to crack since the surface will be dried out. Transfer pan to a wire rack to cool for a minute so it is easier to handle.
Meanwhile, lay a tea towel onto a work surface. Sift icing sugar generously over the warm cake to cover the surface. Run a knife along the edges of the pan to release the cake, then carefully but swiftly invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
Make the filling. Combine all ingredients in a medium bowl and beat with an electric hand mixer until it forms firm peaks. 
Assemble the cake. Unroll the cooled cake and and spread in filling, roll tightly and wrap in plastic wrap and refrigerate over night, minimum two hours.  Enjoy!

Ingredients:
Cookie Crust:
1 package of dark chocolate oreos
6 tablespoons salted butter

Filling:
4 8-ounce packages cream cheese
2 cups sugar
3 tablespoons AP Flour
2 teaspoons vanilla bean paste
6 eggs, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon salt
1 package of lady fingers
3 tablespoons espresso
1 tablespoon dark cocoa powder
2 tablespoons water

Topping:
1 cup salted butter
3 cups powdered sugar
1/4 cup heavy whipping cream
pinch of sea salt
1/2 teaspoon vanilla bean paste
Dusting: dark chocolate cocoa powder

Directions:
Pulse cookies in a food processor and combine with melted butter. Press into prepared cheesecake pan.  In a stand mixer with a paddle attachment beat cream cheese until smooth, add sugar and flour.  scrape and egg eggs one at a time then remaining ingredients. Pour into crust, soak lady fingers in chocolate espresso mixture and press into top.  Beat buttercream until smooth and pipe in a swirl on top and dust with dark cocoa powder!  Enjoy!

Ingredients:
Steak of choice, I used Flat Iron

Carna Asada Marinade:
1 jalapeño seeded and minced
My client reported that she could tolerate garlic infused oil but leave out garlic or add it based on your tolerance.
1/2 cup fresh cilantro
Juice of one orange, one lime and one lemon
2 tablespoons apple cider vinegar
1/3 cup olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper 

Gluten-Free Tortillas
1 1/2 cup gluten free all-purpose flour (use or don't use xanthan gum) I did not
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
3/4 cup very warm water
2 tablespoons canola oil
a handful of your favorite herbs, dill, parsley, chives 

Coriander Chutney
1 cup chopped coriander leaves (cilantro), tightly packed 
2 teaspoons chopped green chillies or 2 to 3 green chillies or as needed
1 chopped ginger or 1 inch ginger
½ teaspoon cumin seeds, toasted
1/4 teaspoon Chaat masala
1 teaspoon lemon juice or as required
1/2 teaspoon salt
1 tablespoon water

Directions:
Marinade beef overnight.  Allow to come to room temperature about 45 minutes.  Pat dry. Heat grill to high 425F + 

Prepare chutney, if you have time the night before do so, if not no problem.  Toast seeds, ginger and chilies and process in a mortar and pestle or high speed blender. Or both. You want this smooth and blended.  

For tortillas, mix ingredients, cover and rest for 30 minutes.  Roll into a ball then brush parchment paper with a little oil so dough does not stick.  Using a rolling pin, roll ball into a thin circle.  Brush pan with a little tiny bit of oil. Press tortilla into pan with parchment and let cook a little.  Peel parchment off and flip and cook the other side.  

Grill steak to 125F and rest for 20 minutes.  Slice and serve with tortilla and chutney...add ingredients such as vegetables or ingredients that sit well with you.  

Ingredients:
24 ounces paneer, store bought or made (if you make it make sure it is drained well and dry
avocado oil to brush

Sauce:
2 tablespoons ghee
1/8 teaspoon cumin seeds
1 cinnamon stick
3 whole cloves
3 green cardamom pods
2 small serrano chilies or green chilies
10 cashews
1 tablespoon fresh ginger, minced
4 garlic cloves, minced
1 tablespoon yellow onion, minced
4-5 cups fresh spinach, blanched
2 teaspoons garam masala
3 tablespoons coconut cream or cream
salt and pepper to taste 

Directions,
Grill paneer on a hot grill a few minutes on each side. Sauté spices, add remaining ingredients and stir until fragrant.  Puree blanched spinach with spices, removing cinnamon stick. (When blending or returning to pan, keep uncovered as to not damage the green color) Return to pan and add coconut cream or cream, garam masala, salt and pepper to taste.  Stir in diced grilled paneer and cook until heated through about 10 minutes on low. Enjoy!

Ingredients:
2 birds, one large and spatchcocked and a bone-in breast
salt and pepper
favorite rub

Quinoa Sweet potato Mash (4 servings)
1 cup red quinoa, cooked to directions
2 sweet potatoes, diced
3 cups fresh kale, ribs removed
2-3 cloves garlic, minced
avocado oil
salt and pepper
sprinkle of favorite rub
1 pound white mushrooms, sliced
1/4 cup chicken stock
2 tablespoons goat cheese, crumbled

Sauté garlic and mushrooms, add seasonings and cook until fragrant, add sweet potatoes after browning add the kale and chicken stock.  Cover for 15 minutes, uncover and cook until soft and most of the broth has evaporated.  Add goat cheese. Enjoy!! 

Ingredients:
2 large russet potatoes, about 2 pounds, peeled, cut and half and cooked until knife tender
3 tablespoons salted butter or spiced ghee
3 tablespoons of raita (homemade or store bought)
1/4 cooked peas
¼ inch fresh ginger, minced
3 garlic cloves, minced
1 teaspoon tumeric
1/2 teaspoon ground coriander
1/4 teaspoon cumin
pinch of cinnamon
1/8 teaspoon cardamom
3 tablespoon whole milk raita (made or bought-my recipe below)
salt and pepper to taste

Spiced Pierogi Dough:
1 teaspoon tumeric
2 cups AP Flour
1/2 teaspoon kosher salt
1 1/2 tablespoons spiced ghee (or butter)
2/3 cup hot water

Raita:
1 cup whole milk Indian plain yogurt
1 serrano chili, minced
1 tablespoon garam masala
juice of a lime
1/2 teaspoon salt
1/4 ginger, minced
2 garlic cloves, minced
2 tablespoons fresh cilantro

Prepare dough by making a well like pasta and pour in remaining ingredients and mix with fork until shaggy.  Knead until smooth, rest 1 hour. 

Make raita by combining all ingredients while potatoes cook.  Cool potatoes and smash with ghee and add everything but peas.  Toss in peas, do not mash them.  Roll out dough and using a 2 3/4 round cookie cutter cut circles. Fill each circle with about 1 tablespoon of filling, do not overfill.  Fold like in video.  Heat ghee and fry on each side until golden. About 3-4 minutes per side.  Serve with spiced raita.  Enjoy!  ​

Ingredients:
Niter Kibbeh
1 pound of butter
1 cinnamon stick
3 cloves
4 black cardamom pods
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1/4 chopped yellow onion
4 garlic cloves, smashed
1 inch piece of ginger, chopped
mesh strainer

Tibs
12 ounces venison or meat of choice, seasoned with spice blend or rub of choice
2 tablespoons Niter Kibbeh or ghee
1/2 teaspoon cumin
1/2 tablespoon berbere or to taste
1/2 red onion sliced
2 garlic cloves, minced
1/2 teaspoon fresh ginger, minced
1/2 cup tomato puree or whole, peeled roma tomatoes
2 tablespoons balsamic vinegar
salt and pepper to taste
1/4 cup peas
splash of cream

Quick Injera
3 cups AP flour
1 cup buckwheat flour
2 tablespoons baking soda
1 cup white vinegar
4 cups soda water
1/2 teaspoon kosher salt
ghee

Prepare spiced ghee by toasted all of your spices, do not burn or they will turn bitter.  Add butter and melt into spices on low.  Allow to absorb the spices for an hour, stirring frequently, you do not want to burn the butter.  Strain into a jar.  You could use cheesecloth but I found the heavier part of butter that goes through mesh strainer settles in jar and you refrigerate leaving the spiced ghee layered on top. 

Sauté red onions in ghee, add spices and continue to toast and cook, add ginger, garlic until aromatic.  Add remaining ingredient, tasting to obtain your level of heat and flavor.  Season accordingly.

While this is cooking make quick injera by combining all ingredients and whisking before making each injera. Brush pan with spiced ghee and cook each "pancake/flatbread" and pile high.  

Sear meat of choice to appropriate temperature. For my venison loin/backstrap, I pulled it at 125F and allowed it to rest.  Sliced and served in the spicy stew, eating with the injera.  Enjoy! 

Ingredients:
Choux dough:
60 g (¼ cups) Unsalted butter 82% European style butter at room temperature, in chunks.
60 g (¼ cups) water
60 g (¼ cups) whole milk
¼ teaspoon Salt
1 teaspoon sugar
70 g (½ cups) Bread flour high protein content flour, eg. 13%
110 g Egg Approx. 2 eggs at room temperature. Might need slightly more or less, see the tips below.
3 tbl powdered sugar

Salted Caramel:
220 g sugar
140 g heavy whipping cream, warmed
80 g salted butter, warm not melted but soft
1 tsp vanilla bean paste
several pinches of fine sea salt

Pastry Cream:
240 g whole milk
50 g sugar
40 g egg yolk
12 g AP flour
12 g cornstarch
1 tsp vanilla bean paste
2 tbl salted butter
​Quality white chocolate- about 1/2 cup melted
1/2 cup peanuts, chopped and toasted

Directions:
Prepare eclairs.  Sift flour into a medium saucepan. Add butter through milk ingredients and cook on medium until the water evaporates and there is a film on bottom of the pan.  Add to stand mixer with paddle attachment and turn on low until it cools off to the touch of the outside of the mixing bowl.  Slowly incorporate egg yolks into dough until it is shiny and makes a V-shape.  Put in piping bag with a star tip.  Pipe on a prepared baking sheet, about 10 eclairs, the same size. Close tips at end with a dab of water. Pipe at a 45 degree angle.  Dust with powdered sugar and put in the freezer for an hour.  Preheat oven to 400F and when you put them in oven reduce oven to 325F and bake until golden for 40 minutes.  Prick with a toothpick to release steam at 30 minutes.  Take out and cool them completely on a cookie rack on parchment. Prepare salted caramel but melting sugar WITHOUT stirring on medium-low.  Once bubbly whisk in warmed butter and remove from heat.  Whisk in warmed cream, vanilla and sea salt. Prepare pastry cream.  Whisk together sugar and egg.  Add cornstarch, flour and butter. Heat milk and slowly incorporate into egg mixture while tempering the eggs. Strain and add butter.  In stand mixer mix room temperature mascarpone and 3 tablespoons of prepared salted caramel.  Whip in pastry cream and refrigerate topped with plastic wrap. Pipe eclairs before serving or keep them separate in tight containers until needed.  Top with melted white chocolate and toasted peanuts!  Enjoy!!