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Happy Holidays from Head Chef Jason Taylor and the whole Karmê Chöling Staff. We hope you enjoy this super delicious recipe!
Coq au Vin Ingredients 5lbs Boneless, skinless chicken thighs 3c diced onion 2c diced carrots 1c diced celery 1c coarse-chopped leek 2pt sliced mushrooms 1/4 c chopped garlic ¼ c herbs de provence
Cooking Instructions Place all in a large pot, cover with red wine and refrigerate overnight. Next day, slowly bring to a boil. Skim foam off top. Slowly braise until chicken falls apart (approx 3 hours). Serve!
Mashed Potato Ingredients 5lbs russets. 1lb butter 1qt heavy cream Salt (to taste) White pepper (to taste)
Cooking Instructions Peel potatoes and cut into 1/2in cubes. Place in salted cold water. Bring to boil until soft. Add in butter (cubed), mashing potatoes slowly and lightly (so they don’t become chewy). Fold in heavy cream and then salt/pepper to taste.
Beet Salad Ingredients 5 Red beets 5 Golden beets 1 red onion (finely diced) 1c goat cheese Chopped parsley to taste Extra Virgin Olive Oil
Cooking Instructions Coat beets with oil and wrap them in aluminum foil. Roast at 400-degrees until beets are soft. Peel and dice beets. Add a little more EVOO, diced onion, salt and pepper. Toss with crumbled goat cheese and parsley and serve.