Eldridge Family Cookbook 2021 by

Eldridge Family Christmas Cookbook 2021

Chef Anthony Cutajar As a native of San Francisco, Anthony Cutajar grew up in and around the Mission District. With his grandfather, Anthony would make frequent trips to the local farmers markets, bakeries and butchery shops. At the age of 17, Anthony had his first stage set up at Restaurant Gary Danko in San Francisco. The restaurant his cousin worked 13 hour days at. Anthony experienced a flawless and focused Friday night service, and the dedication and tenacity shown that night would change the course of Anthony’s life dramatically. Anthony would go on to work on the line at Postrio in San Francisco, Chez Panisse in Berkeley, The French Laundry in Napa and the Plumed Horse in Saratoga. Anthony moved to Colorado in 2016, he enjoys the use of exotic ingredients, techniques and working closely with farmers and cooks. In his free time Anthony enjoys going foraging, art, single track mountain biking and spending time with his wife Holly and two children Addison and Julian.

Herb Crusted Filet of Beef Ingredients 6-8# Beef tenderloin ½ bun Thyme ½ bun Rosemary 6 cloves Garlic 4 Shallot 2 cups olive oil Method: 1. 2. 3. 4. 5.

Clean filet of all connecting tissue. In a blender, puree the rest of the ingredients. Cover filet with marinade for 24 hours. In a large skillet, add canola oil and on high heat (once oil is smoking) season filet on all sides and sear on each side for 3-4 minutes until browned. Pre heat oven at 350, once seared rare, roast on a roasting rack for 40-60 minutes depending on desired serving temp.

CHEF TIP: Rare= 145 degrees / Mid Rare 155 degrees / Med well 165 degrees

Black Garlic Steak Sauce Ingredients ½ Onion Diced fine 1 ½ cups Black garlic ½ cup Soy Sauce 1 cup Crushed tomato ¼ cup Dijon mustard 3 tbls Worcestershire 3 tbls Brown sugar Method: 1.

Add onions to sauce pot with a dash of canola oil, sweat until tender, add remaining ingredients and simmer for 20-30 minutes on low. Puree smooth.

Loaded Baked Potatoes

Ingredients 18ea Yukon gold potatoes (Medium size/all similar size) Water to cover 1 ½ cups Heavy cream ½ cup Sour cream ½ # Bacon (diced, cooked crispy) 1 bunch Scallions (sliced thin) ½ # block Good Cheddar (shredded) 1 egg yolk ½ # Butter (diced Small) Salt and Pepper to taste Method: 1.

In a large pot add washed potatoes and cover with water, add a pinch of salt and boil until tender. 2. Once Potatoes are cooked, remove from water and cool. 3. Once cooled, cut in half, carefully remove the centers of the potatoes into a separate mixing bowl and reserve for later. Leaving a “cup like” shape. Cut bottom side of Cup to allow to sit flat on the plate. 4. Combine heavy cream, butter in a pot and simmer. 5. Using the insides in the mixing bowl, combine butter/cream mix, half bacon, half scallions, sour cream, egg yolk, and whisk together smooth. Season with salt and pepper as needed. 6. Using a piping bag, pipe into the potato cups. Top with cheese and bake at 375 for 30 min. 7. Once done, garnish with crispy bacon bits and scallions.

Broccolini with Lemon, Parmesan & radish slaw

Ingredients 6 bun Broccolini ½ cup Olive oil 1 cup Parmesan 1 Lemon Salt and Pepper Method: 1. 2. 3. 4. 5.

In large pot boil water and add a pinch of salt. Blanch broccolini in water for 3-4 minutes. Remove and put into ice water to shock. Lay out on baking sheet, cover with shaved parmesan, slices of lemon, salt and pepper Bake at 375 for 20 mins.

Radish Slaw 10ea red radish (shaved) 1 tbls olive oil 1 head fennel (shaved) 1 orange (segment and zest) Method: 6. Shave radish and fennel thin into a mixing bowl. 7. Add olive oil, segments and zest, toss with light salt. 8. Once broccolini is baked, top with slaw and serve.

Dark chocolate tarte with winter apple jam & Whipped Ricotta Ingredients -

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan 12 ounces bittersweet chocolate, chopped 6 large eggs 1/2 cup sugar Pinch of kosher salt Unsweetened cocoa powder, for dusting

Method: 1. Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly. 2. Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. 3. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. 4. Remove the springform ring and transfer to a platter; dust with cocoa powder.