Personal Chefs’ Favorite Recipes

Our article, “Chef’s Table, Your Home,” features three personal chefs in Northern Colorado and how they use their talents to elevate at-home gatherings. Try their recipes below.

15-hour Confit Potatoes

Courtesy of Harvest to Home Private Chef Services

Serves 6-8 as a side dish

Ingredients:

• 3 pounds Yukon Gold potatoes (cannot substitute other potatoes for this)
• 8 ounces duck fat or beef tallow, melted (see note below)
• 1 tablespoon kosher salt (plus more for seasoning)
• Optional: thyme, garlic powder or rosemary
• ½ cup crème fraîche
• 1 jar caviar (optional, can replace with chopped chives or microgreens)

Steps:

1. Slice and season: Peel and thinly slice potatoes using a mandoline. Toss slices thoroughly with melted fat and salt in a large bowl. If desired, toss in the optional herbs.
2. Layer and bake: Line a loaf pan with parchment paper. Layer potato slices flat, avoiding air pockets. Cover with parchment paper and bake at 250° F for 3 hours until tender.
3. Compress and chill: Remove pan from oven. Place another loaf pan on top and weigh down with heavy cans. Refrigerate for 10-12 hours.
4. Slice: Remove the chilled block and slice into 1-inch thick rectangles (or smaller cubes).
5. Fry: Deep fry at 375° F for 3-5 minutes until golden brown and crispy (air fryer also works). Season with more salt. Top with crème fraîche and caviar.

Note:

• Mandoline: Crucial for thin, even slices.
• Weighting: Essential to create a dense, “thousand-layer” texture.
• Fat choice: Duck fat provides superior flavor, though tallow or butter also works.
• Temperature: Low and slow cooking (250° F) is necessary for the right texture.

 

Salmon Haida

Courtesy of Harvest to Home Private Chef Services

Serves 4-6

Ingredients:

• 1 cup dark brown sugar
• 3 tablespoons kosher salt
• 1.5 tablespoons coarse ground black pepper
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg (fresh is best if possible)
• 1 filet sockeye salmon (see notes)

Steps:

1. Create sugar rub: Mix together brown sugar, kosher salt, black pepper, cloves and nutmeg to evenly distribute ingredients.
2. Assemble: Line a baking sheet with parchment paper or aluminum foil. Grease lightly with pan spray or olive oil to prevent sticking later. Lay the salmon filet flesh side up. Lightly score the flesh with a knife. Rub salt mixture onto the filet. Wrap the tray in plastic wrap and place in the fridge overnight.
3. Bake: Preheat oven to 375° F. Bake the unwrapped filet for 8-10 minutes (see notes below).
4. Serve: Remove from oven and serve with seasonal sides, like wild rice pilaf and roasted Brussels sprouts.

Notes:

• Salmon filets and cooking times: Sockeye is leaner than Atlantic salmon, so it cooks a little faster and can dry out if pushed too far.
• Practical guideline:
  • ¾ inch thick: ~8-10 minutes
  • 1 inch thick: ~10-12 minutes
  • 1½ inches thick: ~14-16 minutes

For a filet cooked medium, you’re aiming for:

• An internal temperature of about 125-130° F.
• The center should still look slightly translucent and silky, not chalky.
• Visual cue (chef’s shortcut):
  • Edges will be opaque.
  • Center is still a deeper coral.
  • A fork slides in easily but the flakes still hold together.
  • If you’re cooking with the skin on, bake it skin side down and leave the skin on until serving—it protects sockeye salmon from drying out.
• A small trick: Remove from oven 1-2 minutes early and let it rest on the counter. Carryover heat finishes the job without overcooking.

 

Fried Polenta Bites with Fennel Salad, Arugula Pesto and Smoked Paprika Aioli

Courtesy of Just in Thyme Personal Chef Services

Serves 6-8 (serving size is 3 pieces)

Ingredients:

Polenta:

• ½ cup polenta (Bob’s Red Mill is recommended)
• 1 ¾ cup chicken stock
• 3 tablespoons butter
• 1 tablespoon shallot, minced
• 1 ½ cups shredded Manchego or cheese of choice
• ½ teaspoon pepper flakes
• Salt and pepper to taste
• Milk or additional stock if necessary
• Potato starch or cornstarch for dredging
• Vegetable oil for frying

Arugula pesto:

• 2 cups arugula
• 4 garlic cloves
• ½ cup Manchego cheese, shredded
• 3 tablespoons toasted pumpkin seeds
• Olive oil
• Salt and pepper to taste

Smoked paprika aioli:

• ½ cup mayonnaise
• 2 teaspoons smoked paprika
• A few drops lemon juice or white wine vinegar
• ¼ teaspoon granulated garlic
• Salt to taste

Fennel salad:

• 1 bulb fennel shaved thinly
• ½ cup chopped cilantro or parsley
• 1 cup cherry tomatoes cut in half
• Juice of ½ lemon

Steps:

Polenta:

1. Heat a 4-quart saucepan over medium heat. Melt butter and add minced shallot. Sauté until shallot is translucent, about 1 minute.
2. Add chicken stock and bring to a boil. Add 1 teaspoon salt.
3. While the stock is boiling, add polenta in a steady stream while whisking. Turn heat to low and continue whisking frequently to prevent lumps. Cook until polenta is tender. If it gets too thick before the polenta is tender, add chicken stock or milk ½ cup at a time. When the polenta is done, it needs to be tender and the thickness of lava. Stir in shredded cheese, pepper flakes and ½ teaspoon black pepper. Add additional seasoning to taste.
4. Pour into a greased 8-inch by 8-inch pan and spread evenly. You want it to be about 1 inch thick. If there is too much, use a larger pan or discard the extra.
5. Put the pan in the refrigerator. Let the polenta chill completely, at least 2 hours.
6. When it’s cold and firm, run a knife around the edge and turn the pan upside down over a cutting board, gently tapping until the polenta falls out.
7. Cut the polenta into 1-inch squares.
8. Put ¾ cup cornstarch or potato starch in a bowl and dredge each piece of polenta, gently shaking off the excess and placing them in a clean dish.
9. Chill them until you are ready to fry.
10. Heat ½ inch vegetable oil over medium high heat until it reaches 350° F. It’s ready when you put a piece in and it starts to bubble vigorously around the edges.
11. Carefully place polenta in the oil, leaving at least ½ inch of space between each piece.
12. Let them fry until the bottoms start to crisp, about 2-3 minutes, then flip them over with tongs and a spatula and fry for 3 minutes longer. Remove and place on a paper towel-lined pan.
    1. You may need to do several batches. They will stay hot for several minutes, but you can also keep them warm in a 250° F oven for up to 15 minutes.
13. Serve with fennel salad, pesto and aioli.

Arugula pesto:

• Blend all the ingredients with an immersion blender until smooth. Adjust seasonings to taste.

Smoked paprika aioli:

• Combine all ingredients and adjust seasoning to taste.

Fennel salad:

• Combine all ingredients. Add lemon juice to taste and mix in 1 tablespoon of the pesto.

Assembly:

• Serve the polenta bites with aioli on the side and drizzle pesto over the top. Serve the salad next to the bites.

Chicken Meatballs in Buffalo Sauce

Courtesy of Juli y Juan’s Kitchen

Serves 8-10

Ingredients:

• 6 pounds ground chicken
• 2 bunches flat parsley
• 1 pound white onion
• 10 garlic cloves
• 2-3 cups panko or breadcrumbs
• 1 pound carrots
• ½ pound celery
• 2 tablespoons Spanish paprika
• 1 tablespoon mushroom powder
• 3 tablespoons sea salt (adjust at plating)
• Black pepper to taste
• 1 liter buffalo sauce
• 1 liter blue cheese dressing
• 1 pound gorgonzola cheese (crumbled)
• Fresh flat-leaf parsley to taste

Steps:

• Chop and mix: Finely chop or process the onion, garlic, celery and carrot. Mix into the ground chicken with chopped parsley, spices, salt and panko. Let rest for a few minutes.
• Portion: Use a scoop to make 1 ½-ounce portions. Shape into balls and place on a baking sheet with parchment paper and a light oil spray.
• Cook: Bake at 400° F for 10-15 minutes (internal temp: 165° F). Cool and store.
• Serve: Reheat and serve 10-12 pieces per person. Toss in buffalo sauce and drizzle on blue cheese dressing. Top with gorgonzola and fresh parsley.

Notes:

• Presentation: Use a deep bowl for uniform coating.
• Gluten-free: Use gluten-free panko but let the mixture rest overnight so the breadcrumbs absorb moisture.