LFK in andrew’s kitchen Chicken en Croûte & Veggie

Welcome to Andrew Carter's kitchen—where flavor reigns supreme! Tonight, we're creating a show-stopping Chicken en Croûte featuring Leaster Family Kitchen's South of France spice mix, triple cream Brie, and sliced apples, all wrapped in golden puff pastry. And what’s dinner without a side of perfectly roasted veggies seasoned with the veggie and rotisserie chicken spice blend?

This quick, flavorful meal comes together in just over an hour and is packed with inspiration for your next dinner masterpiece!

Why you'll love this video:

Learn tips and techniques for creating restaurant-worthy dishes at home.

Explore the versatility of artisan spice blends to elevate everyday meals.

Enjoy mouthwatering visuals that bring the magic of cooking to life.

South of France White Bean Dip (sampled at One of a Kind Show)

SOF white bean dip

South of France White Bean Dip

• 2 cans of any white beans (strained and rinsed)

• ½ large onion roughly chopped (white or yellow)

• 1 clove of garlic (cracked and peeled)

• 2 TBS of South of France

• 1 TBS of good Olive Oil

• Juice of ½ a lemon

• Water to eye

Over medium heat add most of the olive oil (saving some for finishing) to the pan and saute chopped onion and garlic with most of the South of France (saving some for finishing). When onions are translucent and cooked through add to a blender cup or food processor. Add beans and lemon juice as well and pulse. Then add water little by little while the blender is running to get the consistency right. You want it thick enough to scoop onto a chip or bread but not so thick it's hard to get out of the blender or all the beans aren’t getting blended. Add salt to taste, then using a rubber spatula spoon into the serving bowl. Finish with remaining olive oil and South of France. Serve with pita chips, baguette, or whatever will hold it, and enjoy!

Potato Soup

South of France Potato Soup (vegetarian option available)

Prep time 15-25 minutes

Cook time roughly 1 hour

• 1 pound of pork loin (pork roast) cubed 1 ½ inch (optional for vegetarians)

• 4 large potatoes cubed then rinsed

• 1 ½ large onion rough chopped

• 2 carrots peeled and diced

• 4 stocks of celery diced

• 2 cloves of garlic chopped

• 3 tbs of unsalted butter

• 3 tbs of olive oil

• 2 cups of milk

• 3 tbs of South of France

• 3 miller lites or 1 quart of chicken or vegetable stock(vegetarian option) topped off with water ***actual amount will be determined by size of vegetables***

• Salt and Pepper

In a 5 quart or larger pot add combine butter and oil over medium high heat.  Add pork and brown with a heavy pinch of South of France and a pinch of salt. Once pork is browned remove it and add onion, celery, and carrots and stir sauteing until softened. At this point we want to add the meat back in with juice, garlic, rest of South of France. Stir until everything is mixed well and then add potatoes and liquid of choice. Make sure to scrape the bottom of pot when stirring in liquid.  Add water if necessary, to have liquid about 2 inches above the surface of the mixture. Stir and bring it to a boil about 10- 15 min then reduce to medium-low heat to simmer. While soup simmers and potatoes break down it important to stir regularly every 10-15 mins as the soup thickens, I can stick and burn to the bottom of the pot.  After about 40 minutes liquid has reduced to the point where the access is gone and potatoes are broken down, warm milk over low heat for 5 minute or until it begins to steam or lightly simmer. At this point remove soup from heat and stir in milk. Salt and pepper to taste and serve with your favorite garnishes. We fresh bacon bits, shredded cheese, and chives.

South of Franch Salad Dressing

South of France dressing pictured with goat cheese and rub it right spiced pecans (recipy is available) salad!

South of France Salad Dressing

• 1 Tablespoon of South of France

• 1 Tablespoon of Dejon Mustard

• 1 Tablespoon of Honey

• 2 Tablespoons of Olive Oil

• Juice of half an Orange

Combine all ingredient in food processor and run for 10 seconds to emulsify or whisk in a mixing bowl texture is as pictured.

South of France Cassoulet Recipe

South of France Cassoulet Recipe

• Prep Time 15-20 minutes

• Cook Time at least 8 hours can go for as long as you want.

• Equipment Needed: Large high sided skillet, large roasting pan or foil full hotel sheet.

This is the perfect low maintenance holiday meal start it first thing in the morning, check in when convenient, and eat whenever people are ready to eat!

Ingredients  

• ½ cup South of France divided in half

• 3 cups diced celery

• 3 cups diced carrots

• 3 cups diced onion

• 2 Tbs Olive Oil

• 1 head of garlic chopped (roughly a 1/4 cup)

• 3 to 5-pound pork shoulder or butt rinsed and cut into large 4” cubes (can add duck and/or chicken as well)

• 6 large cans of Northern white beans strained and rinsed.

• 3 quarts of chicken stock (needs may very but this should be more than enough)

Cooking Instructions

Pre Heat oven to 300 degrees

In a large high sided skillet combine olive oil, celery, carrots, onions, garlic and ¼ cup of South of France.  Heat of low medium heat and cook slowly until all veggies are soft. Place veggies in a large roasting pan and add pork cubes distributed evenly throughout. Next add beans making sure to leave at least 2 inches of space from the top of the pan. Finally add stock until just covering the beans (saving the rest for later and a big pinch of salt and give the pan a soft shake to allow the liquid to get cozy.

Place in oven on the middle rack and forget about it for 3 hours.  After 3 hours there should be a nice crust starting to form and the liquid should be reduced to below the bean level. Simply stir, breaking up some of the pork as it starts to get tender and add stock to just below the top of the beans and put it back in the oven for 2 more hours. After 5 hours have passed repeat this process every hour adding less and less stock unless it is getting dried out below the top surface. For the last hour you will be cooking it leave it uninterrupted and increase heat to 350 allowing for a nice deep crust to form. Bon Appetit!

 Serve with warm French bread, some soft creamy cheese and salad with a bitter dressing! (I like just lemon juice, olive oil in equal parts and some south of France seasoning)

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce

Pan Fried Fish and Veggies one Pan Italian Style with Pan Vino Blanco Sauce pictured with gnocchi.

Prep time: 5 minutes (excluding fish breakdown)

Cook time 15 minutes

• 2 whole rainbow trout fileted or butterflied, and skin scored (can substitute any thin white fish)

• ½ cup flour

• 1 teaspoon of flour

• 2 tablespoons of South of France

• 4 Tablespoon of unsalted butter

• 2 tablespoons of olive oil

• 1 medium tomato large dice

• 1 small zucchini large dice

• 2 garlic finely diced

• 1 cup of dry white wine

• ½ large onion diced

• Salt to taste

Pre-heat oven to 200 degrees

Have your veggies prepped. Combine flour and 1 tablespoon of South of France for your dredge. Rinse fish and pat dry with paper towels, then dredge fish in flour mixtures on both sides shaking off excess. Combine butter and oil in a cast iron or non-stick pan and place over medium high heat. Once butter is melted add fish skin side down and pan fry for 5 minutes until crispy golden brown, then turn and fry flesh side down for three more minutes. Remove fish and place on a baking sheet and place in oven to keep it warm. 

Add veggies, south of France, a teaspoon of flour, and a pinch of salt to pan. Sauté for 3 more minutes and a deglaze with white wine. Allow wine to reduce for 3 minutes until sauce thickens to coat your tasting spoon.

If sauce is bitter, then feel free to at a tiny pinch of sugar if needed. Plate fish and pour sauce and veggies over the dish and enjoy!  Serve with gnocchi, pasta, salad or potatoes.

South of France Dressing/ Marinade

South of France Dressing/ Marinade

½ cup fresh squeezed lemon juice

½ cup of olive oil

1 tablespoon of South of France

South of France Pork Chops

South of France Pork Chops

SOF Pork Chops with grilled potatos seasoned with SOF

South of France Pork Chops

Serves 2

Prep Time 1 min

Marinade 20 min +

Cook Time 15 min

·         2 Double Cut Pork Chops (number of Guests)

·         2 Tablespoons of White Wine Vinegar (any white vinegar in a pinch will work)

·         2 Tablespoons Olive Oil

·         1 Tablespoon of South of France

·         2 cloves of crushed garlic

·         1 quart zip lock bag

·         Salt and Pepper to taste

Marinade

Rinse pork chops in cold water and pat them down with paper towel to dry.  Once dry, rub the pork chops on all sides with crushed garlic, then place garlic in a zip lock bag.  Rub pork chops with South of France seasoning on all sides and season with salt and pepper.  Place seasoned pork chops in the zip lock bag and add vinegar and oil.  Allow to marinade for 20 minutes at the minimum up to over night in the refrigerator.   Remove from refrigerator while pre-heating oven or grill about 15 min before you want to cook to allow the meat to get to or close to room temperature (this will help the meat not to stick to your grill or pan also helps it to cook evenly)

Pre heat Grill (with a hot side) or Oven to 400 F Degrees

Grilling method:

Place over hot side of grill for 3 minutes per side or until golden brown.  Place on cool side and close lid for 10 more min.  Remove and allow meat to rest for 5-8 minutes. Typically, I plate the sides then add the meat and by time the plate hits the table the pork is rested.

Pan Roasted (oven) method:

Heat up 1 Tablespoon of Olive oil over high heat in a 10-inch sauté pan add 1 tablespoon of olive oil.  Sear pork chops for 3-5 minutes or until golden brown, then turn and place in the oven for 10 minutes.  Remove and allow meat to rest for 5-8 minutes.  Typically, I plate the sides then add the meat and by time the plate hits the table the pork is rested.

Mascarpone South of France Spread (Sampled Live)

Mascarpone South of France Spread

1 cup of your favorate Mascarpone

1 tablespoon of South of France

South of France Potatoes Au Gratin

South of France Potatoes Au Gratin

Prep Time 15 min / Cook Time 45 min – 1 hour

Tools needed:

• Small sauce pan
• oven safe nonstick 12inch pan or casserole dish of similar size (I highly recommend non-stick skillet for ease of removal and clean up).

Ingredients needed:

• 3 large Russet potatoes peeled and sliced very thin and rinsed and dried
• ½ large onion sliced very thin
• 6 cloves of garlic finely diced
• ½ stick of unsalted butter
• 2 tbsp. of South of France
• 1 cup heavy cream
• 1 ½ cup whole milk
• 1 cup grated or sliced Swiss cheese
• Salt and Pepper
• Pre heat oven to 400 F

In a small sauce pan combine milk, cream, garlic and 2 tbsp. of butter over medium low heat and allow to simmer stirring occasionally.  Meanwhile using 1 tbsp of butter, butter your skillet or casserole dish.  Once buttered add half of your potatoes distributing evenly making sure to cover the bottom for your base layer. For the next layer add onion, 1 tbsp. of South of France, big pinch of salt and pepper, and cheese spreading all ingredients evenly.  Spread remaining potatoes for final layer.  Slice remaining butter spreading it evenly on top. Then add remaining South of France and salt and pepper to season the top layer.  Add warm cream/milk combination and place on middle rack of oven (you may want to place a foil wrapped baking sheet under the pan in case the dairy boils over to prevent smoky kitchen).  Allow to bake for 45 min – 1 hour when dairy is absorbed and top is a dark golden brown.  Remove from oven and allow to rest uncovered for 10 minutes then slice and serve. 

Poached White Fish, Steamed Veggies, and Pan Bur Blanc

Poached White Fish, Steamed Veggies, and Pan Bur Blanc

 

Prep Time 10 minutes

Cook Time 17 minutes

• ½ cup dry white wine
• 2 tbsp. unsalted butter
• 1 tbsp. of olive oil
• 2 tbsp. South of France
• 1 Zucchini sliced ½ inch thick
• 1 Squash sliced ½ inch thick
• ½ Large White or Yellow Onion thinly sliced
• Two filets of any white fleshed fish (could work well with pink fish or thin chicken or pork)

In a medium stock pot or high sided pan over medium heat combine butter and wine, then allow it to simmer.  Season your fish on both sides with 1 tbsp. of South of France and pinch of salt if any extra seasoning is left over, scrape it as into the pot.  Place fish into the pot skin side down if applicable.  In a large mixing bowl combine squash, zucchini, onion, olive oil, pinch of salt and remaining South of France. Toss until seasoning and veggies are evenly distributed throughout.  Place the veggies into a steaming basket (or makeshift strainer) and into the pot so it is resting just above the fish. Cover and allow to simmer/steam for 15 minutes.  Gently plate fish and veggies, then turn the heat to high.  Whisk rapidly, this will help bind sauce as it reduces by half until it starts coat the whisk about 2 minutes.  Once thickened drizzle sauce evenly over fish and dine!

South of France Sautéed Spinach/ Power Greens

Prep time 1 minute         cook time 10 minutes    serves 4

·         5 oz of fresh spinach any or any/all baby power greens *rinse, rinse, rinse*

·         1 clove of garlic finely chopped

·         1 Tablespoon of olive oil

·         1 Tablespoon of South of France

·         ½ cup vegetable stock (can sub chicken stock)

In a 10 – 12 inch non stick pan heat up oil over medium high heat.  Add chopped garlic and sauté 1 min until softened.  Then add greens and seasoning, the greens will not all fit until you cook the first handfuls down a bit. Stir and sauté until all the greens have started to wilt about 3 min.  Add stock and stir until stock and greens are evenly distributed and allow stock to reduce about 6 min.  Voila!

South of France Provincial White Bean Salad

•    1 12oz can of white beans (strained and rinsed)
•    ¼ cup of diced onion
•    1 tablespoon of South of France
•    1 tablespoon of olive oil
•    1 teaspoon of white wine vinegar
•    1 teaspoon of Dijon mustard

Combine all ingredients in a mixing bowl and mix. Salt and pepper to taste. 
 

South of France Grilled Cheese

Recipe to come! (But really it's South of France Butter on a grilled cheese ;) )

South of France Butter

1 stick of softened unsalted butter

1/4 heavy cream

2 tablespoons South of France

Combine softened butter, heavy cream, and South of France in a food processor and run until cream churns and butter is light green.  Package in a sealable container and refrigerate until needed.  

Use butter on anything!

We love using SOF butter to finish steaks, lobster, on bread, or bake with shrimp for a SOF scampi!  Use your imagination!

Turkey Time!

Thanksgiving is right around the corner and we wanted to offer a yummy turkey option for people who may not need to cook a big bird. (Of course you can adapt this to accommodate a big guy,  so don't let us hold you back! ) So go ahead and grab a turkey breast, your classic holiday veggies (carrots, celery, mushrooms, leeks, and garlic), and some pita chips. You'll also need South of France and at least 2 oz of whiskey (more if you really like to have fun while you cook! )

Begin by brining a thawed turkey breast in salt water (roughly 1/4 cup of salt to a gallon of water) with 2 halved lemons.  Let the bird soak for a few hours.

Meanwhile,  pulse your favorite pita chips (we made ours by baking left over pitas with a drizzle of olive oil) in a food processor.  You'll need about 2 cups of crumbs.  If you don't have pita chips you can use toasted bread. 

Add 1 large peeled carrot and 3 celery stalks stalls to the processor and pulse. Add the veggies to the pita crumbs. 

Thinly slice 2 leeks and carmelize.

Do the same with about 5 button mushrooms.  Add the leeks and mushrooms to the pita crumb/veggie mixture and set aside. You'll want that to reach room temperature. 

Remove the bird from the brine and unroll. Ours came in smaller pieces.  No matter the size of your breast,  butterfly the pieces and lay them flat on parchment paper.  If you have smaller pieces like us, lay the larger pieces first,  then slightly overlap the smaller pieces all to the same side. Cover the turkey with South of France. 

Grab the pita/veggie mixture and add 2 oz of whiskey and 2 TBS of South of France.  Mix well.  Cover the turkey with the stuffing.  Roll the turkey beginning with the side with the smaller pieces.  Secure your roll with cooking string.

Cover the outside of the bird with South of France (the more, the merrier).

Sear each side of the roll in a saute pan on the stove top then place in oven at 350° for roughly one hour.  You'll want it to be nice and golden. 

Slice and serve with your favorite sides! 

 (Gravy recipe to come! )

South of France Benedict

  Here's a great recipe for a yummy brunch for two... and you probably have all of the ingredients in your fridge and pantry!

First, line a baking sheet with foil and place two pieces of bread on top, drizzling with olive oil. Next take any left over meat (your favorite deli meat, or last night's dinner), shred it, and place it on top of the bread.  We used roasted turkey deli meat. Sprinkle with 1 tsp of South of France and place on the top rack of the oven at 400°. 

Place two egg yolks in a bowl. Add 1 tsp of South of France and the juice of half a lemon. Whisk until the eggs are doubled in size and slightly frothy.

  Slowly melt 4 TBS of butter in a sauce pan until the butter lightly coats the bottom of the pan. Meanwhile, bring a small sauce pan of water to a gentle simmer - this will be used in a few minutes to double boil the hollandaise sauce.  Also fill a nonstick saute pan with water and bring to a simmer. When simmering, add 2 TBS of white wine vinegar. This will be used to poach the eggs.

When the butter is melted slowly add it to the egg/South of France mixture whisking over the double boiler until the mixture has thickened and doubled in size. You may add a pinch of sugar and salt if you wish.

  Crack one or two eggs per person into the simmering water/vinegar. Allow the eggs to cook for four minutes.

  Remove the bread from the oven and place on a plate. Gently scoop the eggs from the saute pan and place on top of the bread/meat. Top the dish with hollandaise and, voila! Brunch is ready!

LFK Lamb Chops!

LFK Lamb chops!

Rub the lamb in SOF on all sides.  Add 3 parts extra virgin olive oil to 1 part red wine vinegar, and lamb to a gallon zip lock bag and refrigerate.  Allow to marinate for at least 2 hours or more. Marinate overnight if possible.

Grilling method

Preheat one side of the grill to 500 leaving the other side on low heat

Place lamb chops fat side down on the high heat side for 7 min or until dark brown

Turn and brown other side 7 more minutes

Then place on off heat side of the grill and cover 10 min for medium rare 12 min for medium

Remove lamb from grill and allow to rest for 7 min before cutting the meat

Pan Roasted method

Preheat oven to 450

Place stainless steel or cast iron pan on high heat with layer of olive oil 1/8 inch deep

When oil begins to dance or smoke sear lamb chops fat side down for 5 to 7 min until properly seared

Then flip chops and place in oven for 10 to 12 min for medium rare or 15 min for medium

Pull lamb from oven and allow meat to rest on a plate with drippings for 10 min before cutting