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Sides & Pies Heating Instructions

Happy Holidays to you! Thank you for letting us share in your day. Please refrigerate all items immediately. For best results, remove items from the refrigerator and let sit out at room temperature for about 20 minutes before re-heating. Your food will cook more evenly and quickly. I am not including heating times with these instructions as quantities and oven temperatures will vary. Make sure that all is heated through and served hot.  

Stuffed Mushrooms
 Heat in a 350 degree oven until just warmed through.
 Tuscan Kale Soup OR Wild Rice and Duck Soup
 Warm very gently on top of the stove until hot (especially the rice soup which has a bit of roux in in which may stick if heated too quickly.)  Serve the kale soup with Asiago cheese and a drizzle of olive oil; the rice soup with the toasted almonds.

Cornbread Stuffing OR Chestnut Stuffing
 Place in a baking dish. Cover and heat @ 325-350 degrees until warmed through and hot. Uncover, return to the oven, and cook until top is crispy and golden.
 Sweet Potato Gratin OR Cheesy Potato Gratin

Transfer to a serving dish. Cover and heat @ 350 degrees until warmed through. For the sweet potato gratin, once heated, top with the pecans and marshmallows and heat until marshmallows are melted.  

Winter Vegetables OR Brussels Sprouts.  

Heat gently in a sauce pan on top of the stove or on a rimmed cookie sheet in a 350 degree oven until warmed through..

Yorkshire Pudding

Heat uncovered @ 350 degrees until warmed through and crisp.

Beef Wellington/Salmon Wellington

Keep frozen. When ready to cook, heat the oven to 400 degrees. Brush the Wellington with an eggwash. Place on a lightly greased baking sheet and cook for 20 minutes to set the pastry. Reduce the heat to 350 and cook until the internal temperature is 110 for medium rare, about 35-40 minutes. Place the tip of the thermometer in the center of the Wellington. Set aside and let rest for no more than 10 minutes before serving. The meat inside will continue to cook while it is resting. Cut in half and serve. For the salmon Wellingtons, follow same procedure, same initial cooking for 20 minutes to set the pastry, but test for temperature of 110 after 20 minutes only. If you do not have a thermometer, just  follow the recipe.  You can use a metal skewer or knife, insert into the wellington for 5-6 seconds. Place the knife to you chin. Your body is 98.6 so for 110, the knife should feel hot, but not burning.

Turkey Gravy OR Vegetarian Gravy
 The gravy is thickened with a roux so heat very gently in a heavy based pan, stirring often, until very hot.

Chicken Pot Pie OR Lasagna
 Heat uncovered @ 350 degrees until warmed through, golden, and bubbly, approximately 35 minutes. Test with a skewer to make sure it is hot throughout. Transfer to a serving dish.
 Beef Short Ribs

Heat short ribs on top of the stove with the sauce. Heat the potatoes and the vegetables separately. Serve with the horseradish cream, pickled onion butter on the beef and top with onion crisps.   


Heat all together gently on top of the stove until warmed through. Top with Pecorino, rustic croutons, squeeze of lemon and drizzle of olive oil.


Heat the branzino and potatoes on a rimmed cookie sheet in a 350 degree oven until warmed through, 5-10 minutes. Heat the spinach and sauce separately on top of the stove. Serve with the aioli and grilled lemon.

a close up of a piece of cake on a plate


Defrost completely and brush with cream. Bake, uncovered in a 350F oven for 25-30 minutes until pastry is golden brown and filling is warmed throughout. Enjoy with the ones you love!



Place in the oven at 350F and cook for 45 minutes, remove foil and cook for another 15 minutes, check that it has cooked through. Enjoy!


Scones and Biscuits

Bake at 350F for 20 minutes on parchment lines baking sheet. Spin baking sheet halway through. Take out and enjoy when golden!


Pastries and Puffs

Preheat oven to 400F. Put in pastry/puffs on parchment lines baking sheet and immediatly drop the temperature to 350F. Bake for about 15 minutes. Take out and enjoy when golden!

OPTIONAL: mix 1 egg yolk with a splash of water, brush on pastry/puff and sprinkle with sugar!

Make your own vinaigrette! RIS style!

Secrets to a great salad. Here is a recipe for a classic French vinaigrette:

Makes 2 cups

1/2 cup red wine, tarragon or Champagne vinegar

1 Tablespoon Dijon mustard, preferably Maille brand

2 shallots, diced

1/2 cup extra virgin olive oil

1 cup peanut oil

salt and freshly ground black pepper

~Place a mixing bowl atop a wet towel on your counter. The towel will stop the bowl from slipping and allow you to use both hands to make your dressing.

~Add the vinegar, mustard and shallots to the bowl and whisk until well mixed.

~Slowly drizzle the olive oil into the mix with one hand while whisking continuously with the other hand.

~Continue with the peanut oil and stop after 2/3 of a cup.  A good acidic vinegar will take in a ratio of 3:1 oil to vinegar before the emulsified cells break.  Taste by dipping a piece of lettuce in the vinaigrette to see if it is to your liking.  If too acidic, continue with the remainder of the oil. Taste again.  It all depends on your vinegar and how acidic it is as to how much oil it will take. Balsamic vinegar, for example, usually takes in a lot less oil. That's why it is good to know your vinegar well.  Do note that you can tell if you have added too much oil.  In the emulsification, each cell will take in only so much oil.  Just like in making a mayonnaise, the second you add that extra drop of oil the emulsification will break.  With a mayonnaise you can visually see the break.  Your gorgeous fluffy mayo turns into a puddle.  With a vinaigrette, you can taste the break.  The acid and the fat will be totally separate on your tongue.  You will get a very sharp acid and then a flabby fat will follow.  It is magic!  Now back to the vinaigrette.

~When you think you have achieved perfection as your bite of dressed, hydrated lettuce tells you, do a final season to taste with salt and pepper.  

~A perfect emulsification will hold for a while but it will eventually separate.  Just shake it to mix like you would do any other dressing.  

~Keep refrigerated. If the oil solidifies, bring it to room temperature before using.

Yvonne Lacoste's Cranberry Orange Bread Recipe

“My mom's recipe. Great for breakfast, sliced, toasted and buttered.” – Chef Ris

3 cups flour 

¾ tsp baking soda 

¾ tsp baking powder

¾ tsp salt

1 ½ cups sugar

3 tbsp shortening

2 medium eggs

Grated zest of 1 orange

1 cup plus 2 tablespoons of orange juice

1 ½ cups whole cranberries

¾ cup walnuts, chopped

Sift together the dry ingredients and set aside. Cream together the sugar and the shortening. Add the eggs.  Add the zest and orange juice and mix well. Add the dry ingredients. Fold in the cranberries and the walnuts.  Bake in a 9x5x3 greased pan at 350 degrees for 35-40 minutes. Test with a toothpick for doneness.