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Tuna Bread Salad 1 cup halved cherry tomatoes Kosher salt and freshly ground black pepper 1 cup cooked great Northern white beans 1 (5 to 6-ounce) can light tuna, packed in oil, drained 1 shallot, thinly sliced 1/4 cup sliced pitted kalamata olives 1/2 long baguette, cut into cubes (slightly stale works great) 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 2 tablespoons roughly chopped fresh basil leaves (or oregano) Instructions: In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
Cosmorita Ice 1 shot tequila Splash lime juice 2 shots cranberry juice Lime wheel, for garnish Instructions: To a martini shaker filled with ice, add all ingredients. Shake and strain into martini glass. Garnish with lime wheel.
Caesar Salad with Grilled Vegetables 1 head of romaine lettuce, torn apart or chopped 2 cloves of garlic, chopped 6 tablespoons olive oil 4 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 hard boiled eggs, mashed 6 tablespoons Parmesan cheese, grated 2 medium zucchini, grilled and chopped 1 cup of eggplant, grilled and chopped 1 small onion, grilled and chopped 1 large onion, sliced 2 zucchini, sliced 2 yellow squashes, sliced 1 eggplant, sliced 1/2 cup soy sauce Juice of 2 medium oranges 1/2 stick (2-ounces) butter, melted 3 slices day-old bread, toasted and broken into bite-size pieces 1/2 teaspoon garlic salt 1/4 teaspoon dried rosemary 1/4 teaspoon dried sage 1/4 teaspoon dried thyme Instructions: Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.; Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes. Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender. Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.;
Chocolate-Candy Bar Layer Cake One-Bowl Chocolate Cake Batter (see related recipe below) 8 ounces semisweet or milk chocolate, chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons pure vanilla extract 3 sticks unsalted butter, at room temperature 1/2 teaspoon salt 1 1/2 cups confectioners' sugar 1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping Instructions: Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions. Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes. Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.
Fresh and Crispy Slaw 1 (14-ounce) package coleslaw mix 1 yellow pepper, seeded and thinly sliced 1/2 bunch tarragon, leaves removed from stems 1/2 cup coleslaw dressing 2 tablespoons Dijon mustard 1 tablespoon honey 2 tablespoons poppy seeds Salt and freshly ground black pepper Instructions: In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves. In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.
Yogi Wings 2 tablespoons paprika 3 tablespoons cayenne 5 tablespoons fresh ground black pepper 6 tablespoon garlic powder 3 tablespoon onion powder 6 tablespoon salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme 2 tablespoons Chinese five-spice powder 50 chicken wings (with tips removed and split at center joint) Instructions: Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours. Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference.
Stuffed Crown Roast of Pork 2 tablespoons finely minced garlic 2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil One 12-bone pork rack, chine bone removed Fresh sage sprigs, for roasting the pork Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 cup ground sweet Italian sausage 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1/2 cup finely chopped onions Kosher salt and freshly ground black pepper 1/2 teaspoon grated nutmeg 1/4 teaspoon allspice 3 cups diced cornbread (1/2-inch pieces) 1/2 cup finely chopped scallions 1/2 cup finely chopped apples 1/2 cup currants 2 tablespoons finely minced fresh sage 2 cups chicken stock (less or more depending on your preference), hot 6 cups heavy cream 1/2 cup finely minced apples 1/4 cup Dijon mustard 1 sprig fresh sage, minced Kosher salt and freshly ground black pepper Instructions: For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight. The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or \crown.\ Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs. Preheat the oven to 425 degrees F. For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper. Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours. For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper. Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.
Broiled Vegetable Platter 6 Shiitake mushrooms, 3 1/2 inches diameter 1 Japanese eggplant, cut in half, then split length-wise 1 leek, bottom split length-wise, rinsed well 2 Maui onions, peeled, wedge cut into 6 pieces 6 slices zucchini, sliced on the bias 6 slices yellow squash, sliced 2 red bell pepper rings, 1/4-inch thick 2 yellow bell pepper rings, 1/4-inch thick Herb Marinade (recipe follows) 2 tablespoons roasted garlic puree (recipe follows) 2 cups olive oil 1 tablespoon Hawaiian Shiso, if available, chopped 1 tablespoon basil, African, fresh, chopped 1 tablespoon thyme, English, fresh, chopped 1 tablespoon rosemary, fresh, chopped 1 tablespoon parsley, fresh, chopped 6-ounces white balsamic vinegar 1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt) 4 cloves garlic 1 tablespoon olive oil 2 teaspoons Hawaiian salt Instructions: Toss each item in Herb Marinade to coat. Remove from marinade, lightly salt, keep separated. Let marinate for at least 20 minutes, or longer if possible. Broil items until cooked all the way through. Takes approximately 3 to 4 minutes on each side. Plate and serve. Put roasted garlic puree in a bowl. Slowly whip in olive oil to make a loose paste. Combine remaining ingredients Cut off ends of garlic cloves and drizzle oil over cloves, sprinkle Hawaiian salt. Loosely wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until tender. Press garlic out of skin and press through a sieve.
Blue Corn Breakfast Taco 4 Mission® Artisan® Blue Corn Tortillas ¼ cup Low-sodium black beans 4 Eggs, large 1 tbsp Skim milk Salt and black pepper as needed Non-stick cooking spray as needed 2 tsp. Olive oil 2 tsp. Garlic cloves, minced 4 cups Baby spinach leaves 1 oz. Aged cheddar cheese, shredded 2 tbsp. Pico de gallo Instructions: 1.Place black beans in microwave-safe bowl and reheat in microwave. 2.Combine eggs, milk and season with salt and black pepper as desired; whisk until well combined. Coat small non-stick saute pan with cooking spray and place over medium heat. Add egg mixture and scramble. Remove from heat and sprinkle shredded cheddar cheese over top; keep warm. 3.Place second medium non-stick saute pan over medium heat, add olive oil and minced garlic; saute for 1 minute. Add spinach and toss with heat-resistant spatula until spinach is dark green and slightly wilted. 4.Heat four Mission® Artisan® Blue Corn Tortillas according to package directions and place on a flat work surface. Divide scrambled egg evenly among tortillas, layer with garlic sauteed spinach, and use a slotted spoon to divide beans evenly over top. Finish each with pico de gallo; serve immediately.
Homemade Herbed Crackers 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 3 tablespoons salted butter, room temperature 1 teaspoon salt, plus additional for top 3 tablespoons grated onion 3 tablespoons chopped mixed herbs, such as thyme and chives 3 tablespoons chopped mixed herbs, such as thyme and chives 1/2 cup whole milk 1 egg white, whisked 1 tablespoon seeds, such as sesame or poppy Instructions: Preheat the oven to 450 degrees F. Combine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture resembles a coarse meal. Add the onion, herbs and milk; mix until just combined--do not overwork the dough. Roll out the dough into a 1/8-inch-thick rectangle on lightly floured parchment paper. Brush the top with egg white and sprinkle with the seeds and some salt. Transfer the dough and parchment to a baking sheet and cut into 2-by-3-inch rectangles. Bake until golden, 10 to 12 minutes.
Bacon, Lettuce, Tomato and Avocado Sandwich 4 slices beefsteak tomato 1/3 cup bread and butter pickle brine Kosher salt and freshly ground black pepper 6 slices thick-cut bacon, cut into 6-inch strips 1/2 cup mayonnaise 2 tablespoons lemon juice 1/2 teaspoon Worcestershire sauce 2 cloves garlic, grated 1 avocado, sliced 4 slices Pullman bread, toasted 4 Bibb lettuce leaves, washed Instructions: Preheat the oven to 400 degrees F. Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours. Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side. In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside. Season the avocado with salt and pepper. Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.
Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: Toss vegetables together in a medium bowl. In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired. Variations: Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly. Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
Grilled Eggplant With Yogurt and Mint 1 large 1 1/2-pound eggplant Kosher salt 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup 2-percent Greek yogurt 1 teaspoon dried mint 1/2 teaspoon ground cumin Pinch cayenne pepper Instructions: Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry. Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl. Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices. Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams
Bacon and Asparagus Pizza 1 (16-ounce) ball pizza dough Basic Pizza Sauce, recipe follows 1 pound fresh asparagus, 8 spears trimmed and remaining cut into 1/2-inch coins Olive oil Kosher salt and freshly ground black pepper 8 ounces shredded mozzarella 1/2 red onion, sliced into 1/2 moons 5 slices bacon, cooked crisp and crumbled 2 tablespoons olive oil 3 cloves garlic, sliced Pinch red pepper flakes 1 (14.5-ounce) can crushed tomatoes Kosher salt and freshly ground black pepper 3 tablespoons torn fresh basil Pinch sugar, as necessary Instructions: Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour. Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well. Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well. Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle. Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes. Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes. Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.
Deconstructed Lasagna 8 ounces lasagna noodles, broken into smaller pieces 2 teaspoons olive oil 1 medium yellow onion, halved and very finely chopped 3 garlic cloves, very finely chopped or pressed through a garlic press 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 tablespoons roughly chopped fresh marjoram Pinch of red pepper flakes 1/2 pound lean ground beef 2 cups canned whole tomatoes, chopped (or canned chopped tomatoes) 1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella 2 tablespoons finely grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside. To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes. Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes. Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese. Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g
Basic Vanilla Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 2 teaspoons pure vanilla extract 2 tablespoons whole milk Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute. Spread the frosting on the cupcakes. Decorate as desired.
Zucchini Noodle Salad 2 tablespoons vegetable oil 2 tablespoons white vinegar 2 teaspoons honey 1/4 teaspoon red pepper flakes Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper 20 grape tomatoes, halved 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles 2 ears yellow corn, kernels cut off the cobs 1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles 1/4 cup crumbled feta cheese 1/2 bunch fresh basil, sliced into chiffonade Instructions: Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette. In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper. Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.
Eggplant Parmesan 3 tablespoons olive oil 1 large yellow onion, coarsely chopped 3 cloves garlic, coarsely chopped 1/2 teaspoon red pepper flakes 3 roasted red peppers, peeled, seeded and chopped 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands 1 (28-ounce) can crushed tomatoes 3 tablespoons freshly chopped flat-leaf parsley 3 tablespoons freshly chopped basil leaves 1 tablespoon freshly chopped oregano leaves Salt and freshly ground black pepper Honey, to taste 5 cups fresh dried breadcrumbs (made from dried day-old bread) Butter, for greasing the dish 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh thyme leaves Salt and freshly ground black pepper 6 large eggs, beaten 2 tablespoons water 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices) All-purpose flour, for dredging Vegetable oil, for frying 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced 12 ounces grated fontina 3/4 cup grated Pecorino Romano Fresh basil leaves, torn Instructions: For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed. To dry out the bread crumbs: Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry. Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside. Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant. Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
No-Mess Cinnamon Bread In A Bag Nonstick cooking spray, for the loaf pan 6 tablespoons sugar One .25-ounce package rapid rise yeast (2 1/2 teaspoons) 3 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 teaspoons kosher salt 1/4 cup sugar 1 tablespoon ground cinnamon Instructions: For the dough: Spray a loaf pan with cooking spray. Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast. Add the butter, oil, salt and another cup of flour, close the bag and mix well. Add the remaining 1 1/2 cups flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag. For the topping: Whisk together the sugar and cinnamon in a small bowl. Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the cinnamon mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the cinnamon mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes. Preheat the oven to 375 degrees F. Once the dough has risen, remove the towel and bake until golden, 20 to 25 minutes. Let cool in the pan.
Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes 4 (14-ounce) strip steaks, trimmed Kosher salt Freshly ground black pepper 1 tablespoon butter 1/2 cup minced shallots 1 tablespoon green peppercorns, preferably in brine, lightly crushed 1/4 cup brandy 2 tablespoons Dijon mustard 1 teaspoon lemon juice 2 teaspoons lemon zest 2 tablespoons Worcestershire Sauce 1/2 cup veal stock, home-made or store-bought 4 sprigs fresh tarragon, washed, dried, leaves finely chopped 4 (14-ounce) strip steaks, trimmed Kosher salt Freshly ground black pepper 1 tablespoon butter 1/2 cup minced shallots 1 tablespoon green peppercorns, preferably in brine, lightly crushed 1/4 cup brandy 2 tablespoons Dijon mustard 1 teaspoon lemon juice 2 teaspoons lemon zest 2 tablespoons Worcestershire Sauce 1/2 cup veal stock, home-made or store-bought 4 sprigs fresh tarragon, washed, dried, leaves finely chopped 1 1/2 pounds small fingerling potatoes, washed and dried Pinch coarse sea salt 15 bay leaves 1 1/2 pounds small fingerling potatoes, washed and dried Pinch coarse sea salt 15 bay leaves Instructions: For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 3 to 5 minutes. Arrange the steaks on a rack to \rest\ while you make your sauce. Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce to a desirable consistency, then stir in the tarragon. For the potatoes: Preheat the oven to 375 degrees F. Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes. When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves. Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste. Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately. For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 3 to 5 minutes. Arrange the steaks on a rack to \rest\ while you make your sauce. Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce to a desirable consistency, then stir in the tarragon. For the potatoes: Preheat the oven to 375 degrees F. Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes. When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves. Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste. Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
Deviled Eggs 1 dozen eggs 1/4 cup mayo 1 teaspoon yellow mustard 2 teaspoons chopped pickles 1 teaspoon pickle juice 1 teaspoon sugar 1 teaspoon white vinegar Hot sauce, such as Tabasco Salt and black pepper Paprika, for sprinkling Instructions: Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce 12 ounces lump crab meat 1 tablespoon chives, sliced 1 tablespoon tomatoes, peeled, seeded and small dice 1/4 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons basic vinaigrette (see recipe) Fine sea salt and freshly ground white pepper to taste 3 to 4 green tomatoes, peeled, seeded and minced 1/2 teaspoon minced lemon zest 2 tablespoons lemon oil Fine sea salt and freshly ground white pepper to taste 4 to 5 ripe red tomatoes, blended and strained 2 tablespoons olive oil 3 tablespoons Banyuls vinegar or to taste Fine sea salt and freshly ground pepper to taste Instructions: To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place \dots\ of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.
Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche 1 1/2 cups whole milk 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon coarse salt 4 large eggs 4 tablespoons unsalted butter, melted and cooled 1/4 cup creme fraiche 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 2 cups fresh ricotta, drained through a cheesecloth for 2 hours 2 teaspoons finely chopped chives 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish 2 teaspoons finely chopped fresh parsley 1 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 8 ounces paper-thin slices smoked salmon 1 small red onion, halved and thinly sliced 2 tablespoons drained capers in brine Instructions: For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day. For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside. For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other. Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.
Horchata 8 tablespoons rice 1 cup blanched almonds 1/2 teaspoon ground cinnamon 2 strips lime zest, colored part only 3 cups hot water, plus 4 cups cool water, divided Sugar, to taste, 1 to 1 1/2 cups Mexican vanilla extract or vanilla extract, to taste, usually about 1 teaspoon Instructions: Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add about 3 cups of hot water, cover, and let stand overnight. The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled. Serve cold over ice.
Grilled Pork Chop with Apple and Peach Mostarda and Puree 4 pork chops Kosher salt Pinch sugar Blended oil, for rubbing 1 white peach, peeled, pitted and cut into 8 slices 1 McIntosh apple, peeled, cored and cut into 8 slices 1 cup unsalted butter Kosher salt 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/2 cup dried cherries 1 peach, peeled, pitted, cheeks removed and medium diced 1 Granny smith apple, peeled, cored, cheeks removed and medium diced 4 to 5 sprigs fresh thyme 1 shallot, halved and thinly sliced 2 cups apple cider vinegar, plus more as needed Kosher salt and freshly ground black pepper Splash mustard oil 1 cup peppercress Extra-virgin olive oil, for drizzling Instructions: For the pork: Preheat the grill over medium-high heat. Season pork chops with kosher salt and a pinch of sugar on both sides. If possible, season the night before grilling and allow the chops to come to room temperature before cooking. Rub both sides of the pork chop with blended oil and place onto the grill. Cook the chops about 4 minutes per side, until medium doneness. Allow to rest before slicing. For the puree: To a large saute pan over medium-low heat, add the butter, apples, and peaches and season with salt, to taste. Allow to slowly cook until tender, about 10 minutes. Carefully place into a blender and blend until pureed. Taste to check for seasoning and re-season, if needed. For the mostarda: To a small saucepan over medium heat add the coriander seeds and mustard seeds and toast, about 30 seconds. Add the dried cherries, peaches, apples, thyme sprigs, sliced shallot, and apple cider vinegar. Allow to simmer until the peaches and apples are tender, about 10 minutes. Taste for seasoning and add salt and freshly ground black pepper. Take off the heat, add a splash of mustard oil, and stir to combine. For each serving: Drizzle the peppercress with extra-virgin olive oil and toss to coat. Place a small spoonful of the puree onto the plate. Take the pork off the bone and slice. Place the pork slices onto the plate and top with a spoonful of the mostarda. Garnish with a few sprigs peppercress and drizzle the plate with extra-virgin olive oil.
Favorite Things (Pomegranate) Martini 0.5 oz. Stirrings Simple Syrup 1.5 oz. Smirnoff Citrus Vodka 1 oz. fresh/unsweetened pomegranate juice Instructions: In a cocktail shaker combine Stirrings Simple Syrup, Smirnoff Citrus Flavored Vodka and pomegranate juice with plenty of ice. Cover and shake vigorously. Strain into a martini glass. Garnish with a wedge of lemon.;
Date and Blue Cheese Stuffed Meatballs 8 ounces sliced bacon (about 9 slices) 2 pitted dried medjool dates 1/3 cup panko breadcrumbs 1/4 cup milk 1 1/2 pounds 80/20 ground beef 1/2 cup roughly chopped flat-leaf parsley 1 egg, beaten Kosher salt and freshly ground black pepper 3 ounces blue cheese, crumbled (a scant 1 cup) Instructions: Position an oven rack in the top third of the oven and preheat to 350 degrees F. Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces. Remove the rack from the baking sheet and reserve the baking sheet with the bacon fat. Increase the oven temperature to 400 degrees F. Quarter each date lengthwise. Cut each quartered piece into 4 pieces, yielding 32 pieces total. Put the panko breadcrumbs and milk into a large mixing bowl and let the mixture sit for 2 to 3 minutes so that the breadcrumbs can absorb the milk. Add the ground beef, crumbled bacon, half of the chopped parsley, the egg, 1 teaspoon kosher salt and some black pepper and use your hands to mix until just combined. Place 1 tablespoon of the meat mixture in the palm of your hand. Flatten it slightly and place 1/2 teaspoon crumbled blue cheese and 1 to 2 pieces of the dates in the center. Top with 1 more tablespoon of the meat mixture and enclose the filling, rolling the mixture in the palms of your hands to form a round meatball. Place the meatball onto the baking sheet that was used to cook the bacon. Roll the meatball around in the rendered bacon fat to evenly coat. Repeat this process with the remaining meat mixture and filling, making about 24 meatballs total. Bake the meatballs until browned and cooked through, 15 to 18 minutes. Garnish with the remaining chopped parsley and place a decorative toothpick into each meatball.
Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot 14 ounces minced beef 2 lemon grass stems, white part only, finely chopped 4 spring onions, white part only, finely chopped 1 clove garlic, finely chopped 2 teaspoons salt 2 teaspoons finely ground white pepper 1 bunch betel leaves 7 ounces cooked rice vermicelli noodles 2 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows 1 teaspoon fried red Asian shallot 1 teaspoon crushed roasted peanuts 2 red chillis, sliced 3 tablespoons fish sauce 3 tablespoons rice vinegar 2 tablespoons sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tablespoons lime juice Instructions: In a mixing bowl, combine the beef, lemon grass, spring onions, garlic, salt and pepper. Allow flavors to infuse for at least 15 minutes. Meanwhile, pick the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry. To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you. Spoon approximately 1 tablespoon of the beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf from unrolling. Repeat this process until you have used all of the beef. The mixture should make about 20 rolls. Cook the parcels, seam down first, on a grill or barbecue hotplate over medium heat, turning to color all over, for about 5 minutes, or until done. Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli. Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days. Yield: about 1 cup
Herbed Roasted Mushrooms with Fried Egg 1 1/4 pounds button or cremini mushrooms, quartered 1/4 cup olive oil 4 sprigs rosemary 1/4 cup balsamic vinegar 1 (1 pound) storebought baked pizza crust 1/2 cup shredded Parmesan cheese 8 ounces fresh ricotta 1 large egg Instructions: Heat the oven to 450 degrees F and arrange a rack in the middle. Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat. Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta across top and drizzle with remaining Parmesan and a little extra olive oil. Bake until crust is browned, cheese is melted, about 20 minutes. Meanwhile, heat a small frying pan medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and cook until vinegar is reduced and syrupy. Place egg on top of pizza, drizzle balsamic reduction over pizza, and serve.
Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish 2 tablespoons plain yogurt 1 1/2 teaspoons chopped fresh thyme Salt and pepper 12 ounces flounder fillets, skin removed 1/4 cup cornmeal Oyster Relish, recipe follows Oil for pan frying Chopped parsley 1/2 cup smoked oysters (canned or fresh) 1/4 cup thinly sliced artichoke bottoms 1 tablespoon chopped parsley 1 teaspoon chopped fresh thyme 1 1/2 tablespoons chopped red bell pepper 1 tablespoon olive oil 1 teaspoon lemon juice Creole spice Instructions: Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with creole spice. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side Drain the fish on a paper towel. Serve the flounder on a plate, topped with the oyster relish. Garnish with parsley. Combine, season, and set aside.
The Big Ragout One 2- to 3-pound brisket, cut into thirds 1 boneless pork butt, cut into thirds Salt and pepper 1/2 cup olive oil 1 pound pancetta, diced 1 pound hot Italian sausage, diced 10 cloves garlic, peeled 2 white onions, diced 2 tablespoons crushed red pepper flakes One #10 can San Marzano tomatoes (about 6 pounds 6 ounces) 1/4 cup whole milk Serving suggestions: pasta or crusty bread Instructions: Start by heating the biggest pot you have over high heat. Sprinkle the brisket and pork butt with generous amounts of salt and pepper. Add the oil to the pot, then add the pancetta and sausage, and cook until completely cooked through. Remove these and set aside for later use. In the same pot and in several batches, brown the brisket and pork on all sides. Once there is a nice brown sear, remove and set aside. In the same pot, saute the garlic, onions and crushed red pepper. Season with salt. Once the onions are soft and sweet, add the can of tomatoes (including all of the juices). Then add all your browned meats back to the pot. Bring to a boil, then reduce the heat to a light simmer and add 1 cup water and the milk. Cook like this until the brisket and pork butt are very tender and falling apart, about 3 hours. Remove from the heat. With a couple pairs of tongs (working while the meat is still very warm) shred all the big pieces of brisket and pork butt until they resemble pulled pork. Mix everything very well. Taste, and add salt and pepper as needed. Serve over your favorite pasta, on top of crusty bread or on its own in a big bowl.
Turkey Curry 2 tablespoons coconut oil 1 yellow onion, diced One 2-inch piece ginger, peeled and chopped 4 cloves garlic, chopped 1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish Kosher salt 1 tablespoon tomato paste 2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper One 28-ounce can whole tomatoes 1 1/2 cups low-sodium turkey or chicken stock 1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes 3 cups cubed turkey breast 1 cup frozen peas 1/4 cup heavy cream 2 tablespoons lime juice (from 2 limes) Rice, for serving, optional Instructions: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes. Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice. Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
Green Bean and Wild Mushroom Casserole 3 cups milk Bay leaf 4 tablespoons unsalted butter 1/4 cup flour 1/4 teaspoon Dijon mustard Freshly grated nutmeg Salt and pepper 1 cup grated white cheddar 1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched 3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini) 1/2 cup freshly grated Parmesan 1/2 cup buttered bread crumbs Instructions: Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes. Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth. Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.
Winter Minestrone 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled, chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 garlic cloves, minced 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled, cubed 1 (14 1/2-ounce) can diced tomatoes 1 fresh rosemary sprig 1 (15-ounce) can cannellini beans, drained, rinsed 2 (14-ounce) cans low-sodium beef broth 1 ounce piece Parmesan cheese rind 2 tablespoons chopped fresh Italian parsley leaves Salt and pepper Instructions: Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.
Italian Poached Oranges 8 seedless oranges 1 1/2 cups sugar 3/4 cup water 1/4 cup orange liqueur, such as Cointreau or Grand Marnier Instructions: Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes. While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.
Fried Chicken and Buttermilk Waffles 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped 1 cup all purpose flour 1 tablespoon Essence, recipe follows Vegetable oil, for frying 2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 2 large eggs 4 tablespoons unsalted butter, melted 1 1/2 cups buttermilk Unsalted butter, topping Maple Syrup 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels. Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Hot Calas 5 to 6 cups vegetable oil, for frying 2 cups cooked leftover rice 6 tablespoons all-purpose flour 3 heaping tablespoons granulated sugar 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 1/4 teaspoon pure vanilla extract 2 large eggs Powdered sugar, for topping Cane syrup, for dunking Instructions: Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F. In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined. Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total. Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.
Come and Break It More 1 Cup Lemon Grass 1 Teaspoon Salt 1 Tablespoon Creamed Spinich Instructions: introduction Method text can I changed this
BBQ Pulled Pork Sandwich 1 cup red wine vinegar 1 cup distilled white vinegar 1/2 cup granulated sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 2 large red onions, sliced into rings Favorite dry rub, for coating the pork One 6- to 8- pound pork shoulder (pork butt), cut into 4- to 5-inch pieces 2 large yellow onions Two 12-ounce bottles pale ale, such as Sierra Nevada Your favorite BBQ sauce 4 to 6 large hamburger buns 1 head iceberg lettuce Instructions: For the pickled onions: Place vinegars, sugar, salt, pepper and 2 cups water in a medium pot. Bring to boil, then add onions. Cook until onions are translucent, about 5 minutes. Remove from heat. Let cool. Store in an airtight container in the refrigerator. For the pork: Preheat the oven to 400 degrees F. Place your favorite dry rub into a bowl. Coat all sides of each piece of the pork and place in a medium deep roasting pan. (This can also be done in a slow cooker and cooked on high.) Add onions and beer to the pan. Cover with foil and bake until pork pulls apart easily with a fork, 2 to 3 hours. Remove from the oven. Drain out liquid and let cool, then shred meat with your fingers. (You don't have to shred completely; you can leave some larger chunks for texture.) In a large saute pan add pork and the desired amount of BBQ sauce. Cook, stirring frequently, until hot. Toast hamburger buns. Add pork to the bun bottoms. Add iceberg and desired amount of pickled onions to the bun tops. Serve and enjoy!
Cow Patty Cookies 2 tablespoons salted butter 1/4 cup packed brown sugar Pinch kosher salt 1/2 cup toasted slivered almonds 1/2 cup roasted peanuts 1 teaspoon ground cinnamon 2 cups granulated sugar 2 1/2 sticks (1 1/4 cups) salted butter, softened 2 large eggs 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 cup semisweet chocolate chips 1 cup dried cranberries, dried cherries or raisins Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper. For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool. For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts. Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart. Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely.
Clam Chowder 2 dozen littleneck clams 2 dozen cherrystone clams 1 quart water 1 head garlic, sliced in 1/2 horizontally 3 bay leaves 2 sprigs thyme, leaves picked 3 tablespoons unsalted butter 4 ounces pancetta, cut into cubes 1 celery stalk, diced 1 onion, diced 2 heaping tablespoons all-purpose flour 2 Yukon gold potatoes, peeled and cubed 2 cups heavy cream 1 cup milk Freshly ground black pepper 1 handful flat-leaf parsley, finely chopped Parmesan Oyster Crackers, recipe follows 2 cloves garlic Kosher salt and freshly ground black pepper 1/2 stick unsalted butter 2 tablespoons extra-virgin olive oil 2 cups oyster crackers 1 handful flat-leaf parsley, finely chopped 1/4 cup grated Parmigiano-Reggiano Instructions: Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside. Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch. Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers. Preheat oven to 250 degrees F. Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy. Yield: 2 cups
Soppressata and Provolone Grilled Cheese 16 slices spicy or plain soppressata (about 2 ounces), diced 12 slices provolone (about 6 ounces), diced Eight 1/4-inch-thick slices semolina bread 6 tablespoons unsalted butter, softened 1 tablespoon fig jam or mostarda, for serving Instructions: Mix together the soppressata and cheese in a medium bowl. Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich. Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Serve with fig jam on the side.
African Stew 2 chickens, cut into pieces 3/4 cup peanut oil 2 large onions, chopped 3 tomatoes 4 1/2 cups water 1/4 cup tomato paste 1 teaspoon Vegesal 1 cup peanut butter 3 sweet potatoes, cut into chunks 6 carrots, thickly sliced in rounds 12 okra pods 3 bell peppers (red/green/yellow/orange), de-seeded and diced 1/2 teaspoon cayenne pepper or 1 chile pepper Instructions: In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot. Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes. Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
The Best Chicken Marsala 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup olive oil 12 ounces cremini mushrooms, sliced 1/4-inch thick 1 large shallot, finely chopped 1 1/2 cups dry marsala wine 6 tablespoons unsalted butter, cut into pieces 1/3 cup flat-leaf parsley, chopped, plus more for garnish Instructions: Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper. Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce. Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes. Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes. Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes. Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
Round 2 Recipe - Southwest Beef and Black Bean Chili 1 tablespoon canola oil 1 medium yellow onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can crushed tomatoes 1/2 pound cubed leftover pot roast from Pot Roast with Roasted Root Vegetables, recipe follows 1 (15-ounce) can black beans, drained 1 1/2 tablespoons chili powder 2 cups water Salt and freshly ground black pepper 1/4 cup shredded Monterey jack cheese 1 1/2 pounds beef bottom round roast 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons all-purpose flour 2 tablespoons canola oil 2 carrots, cut into 2-inch pieces 2 stalks celery 1 medium yellow onion 1 (15-ounce) can beef broth 1 cup water 1 tablespoon minced fresh garlic 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 carrots, cut into 3-inch pieces 2 russet potatoes, cut into 1-inch cubes 1/2 pound turnips, cut into wedges 2 tablespoons canola oil 1 teaspoon each fresh rosemary and fresh thyme leaves 1 red onion, sliced Instructions: Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot. For Pot Roast: Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. For Roasted Root Vegetables: One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Chicken with Pistachio-Parsley Pesto 1 (1-pound) box fusilli 1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed 1 pound cubed chicken 1 packed cup fresh parsley leaves 2 tablespoons roasted pistachio nuts 3 cloves garlic, peeled Salt Ground black pepper Instructions: Cook fusilli according to package directions. Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon 8 medium size tomatoes 4 ounces of smoked salmon 1 carrot peeled and small diced 1 bulb fennel diced 1 branch celery diced 1 red onion diced 1 cup of sour cream 1 cup of chicken stock 1 branch of dill, chives, and Italian parsley Salt and pepper to taste Instructions: Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.
Carrot Cake Stuffed Ebelskivers 1/3 cup cream cheese, at room temperature 3 tablespoons chopped pecans 3 tablespoons golden raisins 2 tablespoons confectioners' sugar, plus more for serving 1 1/4 cups all-purpose flour (see Cook's Note) 2 tablespoons firmly packed light brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 3/4 cup whole milk 1/4 cup sour cream 2 large eggs, separated 1/2 cup grated carrots 2 tablespoons unsalted butter, melted Instructions: For the filling: Mix together the cream cheese, pecans, raisins and confectioners' sugar in a small bowl. Cover and refrigerate until ready to use. For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined, then stir in the carrots (the batter will be lumpy). Allow the batter to rest while you whip the egg whites. Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter. Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds. Carefully spoon 1 heaping teaspoon of the filling into the center of each ebelskiver and gently press down into the batter. Spoon about 1 teaspoon additional batter on top of the filling in each so the wells are very full and the filling is covered. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes. Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so that they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan. Repeat the process with the remaining melted butter, batter and filling. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm.
Beer-Battered Apple and Onion Rings Vegetable oil, for frying 1 egg white 1 cup dark beer 1 cup all-purpose flour 3/4 teaspoon kosher salt, plus extra for sprinkling 1 large onion, ends trimmed and skin removed 3 Granny Smith apples, peeled and cored Salted Cinnamon Sugar, recipe follows 3 tablespoons sugar 2 tablespoons cinnamon 1/2 teaspoon kosher salt Instructions: Pour enough oil in a medium saucepan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. In a medium mixing bowl whisk the egg white until frothy. Stir in the beer. Add the flour and salt. Mix until the batter is smooth. Set aside. Cut the onion into 1/2-inch slices and separate into rings. Slice each apple into 5 rings and pat dry with paper towels. Dip the apples slices into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes each side until golden brown. Using a slotted spoon, transfer the fried apple rings to paper towels to drain. Repeat with the onion rings. Transfer the apple and onion rings to serving platters. Sprinkle the onion rings with salt. Sprinkle the apple rings with the Salted Cinnamon Sugar. Serve immediately. Combine all ingredients in a small bowl. Store airtight in a glass or plastic container.
Bursting Burrito Bowl 1/3 cup sliced green and red bell peppers 1/4 cup sliced onion 1 tablespoon canned diced green chiles 3 ounces cooked and chopped skinless lean chicken breast 1 1/2 cups shredded lettuce 1/4 cup canned black beans, drained and rinsed 1/4 cup shredded fat-free Cheddar cheese 2 tablespoons pico de gallo 1 tablespoon fat-free sour cream Instructions: Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell peppers, onion, and chiles and, stirring occasionally, cook until onion is mostly translucent, about 3 minutes. Add chicken and cook and stir until hot, about 2 minutes. Place lettuce in a bowl and top with black beans and chicken-veggie mixture. Sprinkle with cheese, and then top or serve with pico de gallo and sour cream. Enjoy! PER SERVING (entire bowl): 264 calories, 2g fat, 714mg sodium, 22.5g carbs, 5g fiber, 7g sugars, 39g protein
Red Velvet Fireworks Cake 1 1/3 cups vegetable oil, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1 cup buttermilk 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 1/2 teaspoons red gel food coloring For the frosting: 2 8-ounce packages cream cheese, at room temperature 4 sticks unsalted butter, at room temperature Pinch of salt 5 cups confectioners' sugar 1 cup (one 3.8-ounce container) red, white and blue nonpareils Instructions: Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess. Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until smooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth. Spread 3/4 cup batter in each of the prepared pans (you'll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, then invert the cakes onto the rack to cool completely. Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using 3/4 cup batter for each, then repeat again. You will have 6 layers. Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners' sugar in three additions until smooth. Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes. Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet.
Pastiera 4 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 4 large eggs 1 stick unsalted butter, melted 1/2 cup whole milk 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups sugar 3 pounds whole-milk ricotta cheese (about 6 cups) 1 cup heavy cream 14 large eggs 5 teaspoons pure vanilla extract 2 cups cooked white rice Grated zest of 1 orange Instructions: Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes. Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside. Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula. Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.
Chris' Cranberry Surprise 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 sticks butter, room temperature 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs, beaten 1 1/4 teaspoons pomegranate juice 1 1/2 cups rolled oats 3/4 cup sweetened coconut flakes 1 1/2 cups dried cranberries Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk the flour, baking soda, and ground cinnamon. In large bowl, combine the butter, dark brown sugar, and granulated sugar with a hand mixer. Beat until fluffy, about 2 minutes. Add the beaten eggs and the pomegranate juice and mix until well incorporated. Add the flour mixture in batches and beat on medium for 2 minutes, scraping the bottom and sides. With a rubber spatula, fold in the oats, coconut, and cranberries and mix well. With an ice cream scoop, form the dough into balls and place onto 2 parchment lined cookie sheet at least 1-inch apart. Bake for 14 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
Rosemary Palomas 1/2 cup sugar 8 rosemary sprigs, plus more for garnish 4 wide strips grapefruit zest, plus 1 1/2 cups fresh grapefruit juice (from 2 to 3 grapefruits) 3 cups blanco tequila 1/2 cup fresh lime juice (from 5 to 6 limes) 2 1/4 cups grapefruit seltzer Instructions: Combine the sugar, 1/2 cup water, 3 rosemary sprigs and the grapefruit zest in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and set the syrup aside to cool, at least 1 hour. Strain the syrup into a 64-ounce jar. Add the grapefruit juice, tequila, lime juice and remaining 5 rosemary sprigs and stir to combine. Cover and refrigerate until cold, at least 2 hours. To serve, pour the seltzer into the jar and stir (do not shake). Pour into glasses filled with ice and garnish with rosemary sprigs.
Brat Burgers with Stout Aioli and Corn Relish 1 12-ounce bottle stout beer, at room temperature 1/2 cup honey 1/4 cup packed dark brown sugar 1 dried ancho chile, stem removed 1/3 cup dried cherries or cranberries 1/4 cup mayonnaise 1 1/4 cups malt vinegar 1 tablespoon packed dark brown sugar Kosher salt 1 medium red onion, halved and thinly sliced 1 ear of corn, husked 1 poblano chile Extra-virgin olive oil, for brushing 1 small tomato, seeded and chopped 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper 2 teaspoons coriander seeds 1 teaspoon mustard seeds 1/4 teaspoon ground chile de arbol or cayenne pepper Kosher salt and freshly ground pepper 12 ounces ground beef chuck 12 ounces raw bratwurst, casings removed Vegetable oil, for brushing 4 slices sharp cheddar cheese 4 pretzel buns, split Instructions: Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.) Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours. Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper. Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground chile, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture. Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion.
Pear and Almond Tart 4 ounces butter softened 3 1/2 ounces sugar 1 egg 3 tablespoons Brandy 1 teaspoon vanilla extract 4 ounces almond flour or pulverized almonds 1 tablespoon all-purpose flour 1 recipe tart shell (recipe follows) 8 poached pear halves (see note) 4 1/2 ounces all-purpose flour 1 1/3 ounces sugar Pinch of salt 4 ounces cold butter, cubed 1/2 teaspoon vanilla 1/4 cup cold water Instructions: Preheat oven to 425 degrees. In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, \spoke\ fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature. Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid. In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;
Sunny 's Cranberry Mojito Pitcher 2 cups cranberry juice 1/2 cup agave syrup or honey, or more as needed 1/4 cup packed fresh mint leaves, plus more for garnish 2 1/2 cups white rum, such as Cruzan Aged Light Rum 1/2 cup fresh lime juice 1/2 cup fresh or frozen cranberries 1 cup sparkling water or ginger ale Instructions: Combine the cranberry juice, agave and mint in a medium saucepan over medium heat just until it comes to a boil. Whisk to combine, then cover and steep until the cranberry juice tastes like mint, 3 to 5 minutes. If not sweet enough for your liking, add a bit more syrup. Strain out the mint and pour the liquid into a pitcher. Stir the rum and lime juice into the pitcher and refrigerate until cold. To serve, add 3 to 4 mint leaves, a few cranberries and ice to lowball or wine glasses. Pour in the chilled drink, then top off with a splash of sparkling water or ginger ale. Enjoy!
Eggplant, Yellow Squash and Tomato Casino 2 small eggplants 2 pieces yellow squash, small to medium size 4 Roma tomatoes Kosher salt Freshly ground black pepper Garlic powder 2 tablespoons real bacon bits 1 tablespoon red bell pepper, small diced 1 tablespoon green bell peppers, small diced 1 tablespoon red onion, small diced 3/4 cup grated Parmesan 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash. Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions. Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Sweet and Spicy Thai Shrimp Stir Fry 3 tablespoons peanut oil 3 cloves garlic, chopped One 2-inch piece ginger, chopped 12 ounces large peeled and deveined shrimp, tails removed 1 small red onion, cut into 1/4-inch-thick strips 1 medium yellow bell pepper, cut into 1/4-inch-thick strips 1/2 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce Kosher salt Juice from half a lime 1/2 cup torn basil and/or mint leaves 2 cups cooked, warm jasmine rice, for serving Instructions: Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
Country Potato, Pea, and Pancetta Frittata 2 teaspoons olive oil 1 pound cooked potatoes, cut into small chunks 4 thin slices pancetta, about 2 ounces 4 garlic cloves, thinly sliced 1/2 cup frozen peas, thawed 8 egg whites 3 whole eggs Coarse grained salt and freshly ground black pepper 1/4 cup Parmesan Instructions: In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and \fry\ until golden on all sides. Add peas. In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.
Swordfish and Butternut Squash Gnocchi with Leek Sauce 1/4 butternut squash, seeds removed Oil Kosher salt 1 small Idaho potato, rinsed 2 1/2 cups all purpose flour, plus more for rolling 1 tablespoons grated asiago cheese 1 egg yolk 1 ounce butter 1 shallot, sliced 1/2 leek, greens removed, diced and rinsed 3 ounces white wine 1/2 cup chicken stock or broth 1/4 cup heavy cream Kosher salt 1 ounce blended oil (equal parts olive oil and vegetable oil) 1 ounce butter 7 ounces swordfish, cleaned Kosher salt and pepper 1 ounce chopped shallot 1/2 ounce fresh parsley and thyme leaves, chopped Fried leeks, optional Instructions: For the gnocchi: Preheat the oven to 375 degrees F. Very lightly oil one of the cut sides of the squash and season with salt. Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes. Scoop the squash out of the outer skin, transfer to a blender and blend until smooth. Set aside. Peel the skin off of the potato. Grate the potato with a box grater and transfer to a bowl to cool slightly. When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt. Using your hands, mix to form a dough. Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed. Cover and allow the dough to rest for 15 to 20 minutes. Cut the dough into strips and roll to form the cut dough into even shaped logs. Cut the gnocchi to size, each about 1-inch long. Use a fork on a floured surface to shape the gnocchi into uniform pillows Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes. For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes. Add the wine and reduce for 2 to 3 minutes. Add the stock, lower the heat and simmer for 5 minutes. Add the cream and cook for 3 to 5 minutes. Transfer the sauce to a blender, process until smooth and adjust the seasoning. For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil. Sprinkle the fish with salt and pepper, and sear in the oiled pan. Once it is seared, flip the fish and lower the heat until cooked through. In the other pan, sweat the shallots, then add the gnocchi and heat through. Adjust the seasoning, then stir in the herbs. To serve, arrange the gnocchi on a plate or bowl. Place the fish on top and spoon the leek sauce around. Garnish with crispy fried leeks, if desired.
Strawberries with Balsamic Vinegar 4 cups strawberries, hulled and quartered 3 tablespoons sugar 2 tablespoons balsamic vinegar Instructions: In a large bowl place strawberries and drizzle with balsamic. Allow to sit at room temperature for up to 1/2 hour. Sprinkle with sugar and spoon into individual dishes.
Steamed Vegetables with Tomato and Basil Dressing 4 ripe medium tomatoes, halved 1 tablespoon white wine vinegar 2 cloves garlic, smashed 2 teaspoons kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 1/2 cup extra-virgin olive oil 1 cup loosely packed fresh basil leaves 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic. For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.
Frank's Marinara Sauce 1/4 cup olive oil 12 ounces fatback, scored, optional 3 cloves garlic, mashed 1/2 onion, diced One 35-ounce can whole tomatoes, such as San Marnano Tomato's Salt and ground pepper Salt and ground pepper Dried oregano 6 fresh basil leaves, torn Instructions: In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes. Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste. After finished, turn off the heat and add the basil.
Mashed Rutabaga and Yukon Gold Potatoes 1 large rutabaga, waxy skin removed and cut into 1-inch chunks Kosher salt 4 large Yukon gold potatoes, cut into 1-inch chunks 3/4 cup heavy cream 1 stick cold butter, cut into 5 to 6 pats Instructions: Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes. Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl. In a small saucepot, bring the cream to a boil and turn off. Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
Aztec Fruit Bars Nonstick cooking spray, for spraying foil 1/3 cup all-purpose flour 2 teaspoons ancho chile powder 1/4 teaspoon salt 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1 cup raw almonds, chopped 3/4 cup dried apricots, cut into quarters 1/2 cup chopped bittersweet chocolate 1/2 cup dried cranberries 1/2 cup dates, pitted and cut into quarters 1/2 cup dried figs, cut into quarters 1/3 cup light brown sugar 1/4 cup popped amaranth 1 tablespoon honey 1/2 teaspoon vanilla extract 1 large egg Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly. In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out. Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting. Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.
She Crab Soup 1 pound unsalted butter, divided 1 cup medium-diced carrots 1 cup medium-diced celery 1 cup medium-diced onions 1 tablespoon minced garlic 2 cups sherry 1 cup all-purpose flour 1 quart crab or lobster stock 3 quarts heavy cream 2 tablespoons crab boil seasoning (recommended: Old Bay) 2 ounces crab roe, or sea urchin roe (uni) 1/4 cup minced fresh parsley 2 pounds crab meat Instructions: In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch. Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.
Oil Poached Flounder 3 cups olive oil 1 1/2 to 2 pounds flounder fillets Kosher salt Freshly ground black pepper 2 lemons, thinly sliced 1 small bunch fresh parsley, thoroughly dried Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.
Assorted Individual Danish 1/2 recipe danish dough Egg wash (one egg, lightly beaten with 2 teaspoons milk) Remonce (cinnamon and plain) Jam (raspberry and apricot) Cheese filling Homemade chunky apple or pear sauce or cranberry conserve Cinnamon sugar Lekvar Chopped chocolate mixed with sugar Lemon curd (puff tart recipe, with 2/3 cup sugar instead of 1/2) Pastry cream Streusel Toasted sliced almonds 1/4 cup flour 1/4 cup sugar About 2 tablespoons melted butter 12 ounces cream cheese, softened 3/4 cup sugar 1 yolk, slightly beaten 1 cup sugar 1 tablespoon cinnamon 1/4 cup apricot jam 1 teaspoon water (approximately) 1/2 cup confectioners' sugar About 1 tablespoon milk 4 tablespoons (1/2 stick) butter, softened 1/2 cup sugar 1/4 to 1/2 teaspoon cinnamon (optional) Instructions: Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing. Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling. Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored. Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.) Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned. Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar. Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula. Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm. Mix to combine. You can use any spice or combination of spices. Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush. Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk. Yield: 1/2 cup Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.
Teriyaki Salmon 1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick 3 tablespoons soy sauce 1 tablespoons sake, or dry sherry 1 tablespoon mirin 1 teaspoon fresh ginger juice 3 tablespoons vegetable oil 1 tablespoon sugar Sansho powder Green bell peppers, cut into strips, for garnish Lemon slices, for garnish Instructions: If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes. Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
Ginger Almonds 1 tablespoon ground ginger 1 teaspoon kosher salt 2 teaspoons olive oil 1 teaspoon dark sesame oil 1 dried arbol chile, stemmed and broken into small pieces 1 pound whole natural almonds 1 tablespoon less-sodium soy sauce 1 tablespoon Worcestershire sauce Instructions: Heat the oven to 250 degrees F. Combine the ginger and salt in a large mixing bowl and set aside. Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.
Bob Boone's Bean Dip One 16-ounce container sour cream One 8-ounce package cream cheese, softened One 16-ounce can refried beans 1 bunch green onions, chopped 1 packet taco seasoning 2 cups shredded Mexican Cheddar Tortilla chips, as accompaniment Instructions: Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips.
Peas and Prosciutto 2 tablespoons olive oil 3 shallots, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 1 (1-pound) bag frozen peas, thawed 4 ounces (1/8-inch-thick slices) prosciutto, diced 1/4 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.;
Roasted Pear Sangria 12 Seckel pears, peeled 1/4 cup honey 3 star anise 3 cinnamon sticks Two 750-milliliter bottles red wine Half of a 750-milliliter bottle elderflower liqueur Cranberry Ice Cubes, recipe follows Fresh mint, for garnish Cava, for topping 24 to 36 fresh cranberries Instructions: Preheat the oven to 400 degrees F. Slice a thin layer off the bottom of each pear to make a flat surface. Stand the pears cut-side down in a 9-by-13-inch baking dish. Whisk together the honey and 1 cup water and pour over the pears. Add the star anise and cinnamon sticks. Cover with foil and roast until the pears are tender and the liquid has reduced, about 45 minutes. Let cool. Place the pears in the bottom of a large pitcher and add the red wine and elderflower liqueur. Refrigerate overnight. When ready to serve, pour the pear sangria into large glasses over Cranberry Ice Cubes and garnish with mint. Top each drink with a splash of cava. Put 2 to 3 cranberries in each compartment of an ice cube tray and fill with water. Freeze until set.
Antipasti Platter 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola) 1/2 pound Parmigiano-Reggiano, cut into irregular chunks Pinzimonio, recipe follows Marinated Olives, recipe follows Roasted Pepper Salad, recipe follows 1 loaf focaccia bread, sliced 1/2 cup olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon lemon zest 1/2 teaspoon dried crushed red pepper flakes 1 1/2 cups Sicilian cracked green olives 1 1/2 cups kalamata olives 2 tablespoon chopped fresh basil leaves 3 red bell peppers 2 orange bell pepper 1/3 cup pitted kalamata olives, thinly sliced 1/4 cup olive oil 2 tablespoons drained capers 6 fresh basil leaves, chopped 2 garlic cloves, minced Salt and freshly ground black pepper Instructions: Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.; Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
Dreamland 12 black mushrooms 1/8 teaspoon five-spice powder 1/8 teaspoon salt 2 teaspoons sugar 1 teaspoon distilled wheat mesh 1 teaspoon sesame oil Soy sauce 5 teaspoons unenriched cornmeal Vegetable oil, for deep frying 3/4 pound spinach linguine 6 ounces bean sprouts Wine 1/4 teaspoon fresh black pepper 2 teaspoons soy sauce paste 1 teaspoon white vinegar Thin slices ginger, soaked in sugar and white vinegar Instructions: Soak mushrooms until soft and remove the stem. Cut the mushroom in twirl strips by cutting from outer edge to center (approximately 1/2-inch wide). Squeeze out excess water and marinate with five spice, salt, and sugar for 5 minutes and then wheat mesh, sesame oil, soy sauce, and cornmeal for 30 minutes. Heat vegetable oil in wok until almost smoking. Deep-fry mushrooms until crispy and remove from oil. Deep-fry spinach linguine until crispy (approximately 1 1/2 minutes) and place on dish. Stir-fry fresh bean sprouts with wine and pepper and place on top of linguine. Mix soy paste, vinegar, sugar, and wine in skillet until hot and then stir in mushrooms. Transfer it on top of linguine and bean sprout. Garnish with ginger on top.
Rainbow Pizza 1 pound store-bought pizza dough 1/2 cup marinara 1 1/2 cups grated low-moisture mozzarella 1/3 cup halved red cherry tomatoes 1 orange pepper, thinly sliced 1 ear of corn, kernels removed 6 spears asparagus, sliced into 1/2-inch pieces 1 small red onion, diced 2 tablespoons olive oil 1 teaspoon Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Spread the dough onto a baking sheet in a large oval. Add the marinara and spread into a thin layer, then top with the grated mozzarella. Arrange the tomatoes, orange peppers, corn, asparagus and red onion in rows to create a rainbow effect. Brush the olive oil around the edge of the crust and drizzle any extra over the top of the vegetables. Season with the Italian seasoning, salt and pepper. Bake until the crust is golden, 12 to 15 minutes. Let sit for a couple minutes before slicing and serving.
Chocolate Pudding 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows 2 cups milk 2 cups heavy cream 1 teaspoon vanilla extract 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt Instructions: Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Sprinkle Cookies 3/4 cup granulated sugar 6 tablespoons salted butter 1 tablespoon orange zest 2 large eggs 2 cups all-purpose flour, plus more for flouring 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 cups confectioners' (powdered) sugar 3 tablespoons milk, plus more if needed for thinning 2 teaspoons lemon zest 1 1/2 tablespoons nonpareil sprinkles Instructions: For the cookies: Line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar, butter and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing fully between each. In a separate bowl, mix together the flour, baking powder and salt. Add to the mixer bowl and blend until just combined. Using floured hands, roll the dough into 1-inch balls and divide between the prepared baking sheets, setting the cookies 1 inch apart. Refrigerate for 1 hour to chill before baking so that the cookies retain their shape. Preheat the oven to 350 degrees F. Bake until the cookies are just barely turning brown, 10 to 12 minutes; don't let them overbrown. Place on a wire rack until completely cooled, about 15 minutes. For the icing: Whisk together the confectioners' sugar, milk and lemon zest in a bowl until smooth. Working in batches of 5, dip the tops of the cookies into the icing and return to the wire rack. Immediately top with the sprinkles. Allow the icing and sprinkles to set for about 20 minutes before serving or packaging.
Pineapple Flower Pina Coladas 1 ripe pineapple 2 cups pineapple juice, chilled 1 cup white rum, chilled 3/4 cup cream of coconut, such as Coco Lopez, chilled 6 cups ice Kosher salt Instructions: Preheat the oven to 225 degrees F. Line 2 baking sheets with silicone baking mats or parchment. Using a knife, remove the top of the pineapple and 1/2-inch of the bottom so it sits flat on your cutting board. Cut the skin off the pineapple from top to bottom in 2-inch strips. Using a small melon baller or teaspoon, remove all the eyes from the pineapple. Put the pineapple on its side and slice 12 rounds as thinly as possible. Put the slices on the baking sheets and bake until almost totally dry and lightly golden around the edges, about 3 hours. Remove from the oven and immediately transfer each flower to a muffin cup, pressing the center to the bottom. Let cool completely, 1 hour. Combine the pineapple juice, rum, cream of coconut, ice and a pinch of salt in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers and garnish with the pineapple flowers. The remaining flowers will keep in an airtight container at room temperature up to 2 weeks.
Angel Hair Pasta with Trapani-Style Pesto 12 ounces dried angel hair pasta 1 1/4 pounds ripe heirloom tomatoes, halved 1/3 cup skin-on ground almonds 1 cup packed fresh basil leaves, chopped 1/4 cup fresh flat-leaf parsley leaves, chopped 2 cloves garlic, minced 3/4 cup grated Parmesan, plus more for garnish 1/4 cup extra-virgin olive oil 1 teaspoon finely grated fresh lemon zest Kosher salt and freshly ground pepper Crusty bread, for serving Instructions: 1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce. 2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water. 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.
Puffernutters 1 cup sliced almonds 6 tablespoons unsalted butter, at room temperature 1/2 cup almond butter 1/4 cup honey 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon almond extract 4 cups puffed corn cereal (such as Kix) 1 cup chocolate chips (milk, dark or semisweet) Instructions: Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean. Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute. Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon. Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) Top each with some of the remaining almonds. Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) The cookies will crisp as they cool.
Kiwi Cooler 8 kiwis, peeled and chopped 4 cups Sprite Juice of 2 oranges Ice cubes Instructions: Pulse the kiwis in a blender until smooth, strain the juice. Place the kiwi juice, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among the glasses.
Crumb Crust 30 chocolate wafer cookies or 14 graham cracker sheets 3 tablespoons sugar 6 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.
Slow Cooker Apple Butter Recipe 3 pounds Granny Smith apples 2 (3-pound/50-ounce) jars unsweetened applesauce 4 cups sugar 1 1/2 cups apple juice 2 teaspoons ground cinnamon 1teaspoon ground cloves 1 teaspoon ground allspice Instructions: Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate. Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!
Saffron Roasted Cauliflower 1/4 cup extra-virgin olive oil 1/2 teaspoon lightly crumbled saffron threads 1/4 teaspoon coriander seeds, crushed 2 cloves garlic, smashed 1 shallot, chopped Kosher salt 1 head cauliflower, cut into florets Juice of 1/2 lemon Chopped fresh parsley, for topping Instructions: Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
Pork Chops with Potatoes and Spicy Broccoli Rabe 2 Yukon Gold potatoes (about 1 pound) 3 tablespoons extra-virgin olive oil Kosher salt 1 bunch broccoli rabe, trimmed Grated zest of 1 lemon, plus wedges for serving 2 jarred Calabrian chile peppers (or other chiles packed in oil), chopped, plus 1 teaspoon oil from the jar 4 3/4-inch-thick boneless pork chops (4 to 5 ounces each) Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes. Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil. Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates. Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.
Maple Citrus Granite 1 1/4 cups water 1/3 cup sugar 1/4 cup lemon juice 1/4 cup orange juice 1/4 cup maple syrup 1/4 cup lemon and orange zest 1/4 cup shredded mint, optional Instructions: In a saucepan, mix water, sugar, lemon juice, orange juice, maple syrup and bring to a boil. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from the heat and let syrup cool completely. Add the lemon, orange zest, mint leaves, and pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.) Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into \ice curls.\ Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
Cheese-and-Chive Cornbread 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish 1 1/2 cups all-purpose flour 1 1/2 cups cornmeal 1 1/4 teaspoons baking soda 1 teaspoon kosher salt 1/2 cup sugar 2 large eggs 1 1/2 cups buttermilk 1 1/2 cups shredded monterey jack cheese (about 6 ounces) 2 scallions, finely chopped 1/4 cup finely chopped fresh chives Instructions: Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined. Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
Cilantro-Lime Rice 1 1/2 cups long-grain rice 3 tablespoons unsalted butter 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper 1 bay leaf Zest and juice of 1 lime 1 cup loosely packed fresh cilantro leaves, roughly chopped 1/2 cup chopped scallions, white and green parts 1/4 cup toasted salted pepitas (hulled pumpkin seeds) Instructions: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well. Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper. Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes. Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve.
Chicken Fried Steak 2 Four 10-ounce boneless rib-eye steaks Kosher salt and freshly ground black pepper 1 cup cracker meal 1/2 cup all-purpose flour 1/2 teaspoon cayenne pepper 1/4 cup whole milk 2 large eggs Canola oil, for frying 1/3 cup all-purpose flour, plus more if needed 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Instructions: For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station. In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs. Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest. When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm. For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes. Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the steaks with the gravy.
Herbed Focaccia 3 tablespoons olive oil, divided 1 (15-ounce) bag refrigerator pizza dough, at room temperature 2 teaspoons Italian seasoning 2 plum tomatoes, sliced thin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan. In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes. Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.
Package-Parceled Cod 16 asparagus spears, trimmed 1 inch from ends Four 6-ounce cod fillets 1 lemon, sliced into 4 rounds 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup fresh lemon juice 4 tablespoons extra-virgin olive oil 4 sprigs fresh thyme Instructions: Preheat the oven to 350 degrees F. Lay out 1 large sheet (about 16 inches by 12 inches) of parchment paper. Place 4 of the asparagus spears in the center of the paper, then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and 1 sprig of the thyme. Fold over the ends of the parchment to enclose the fish. Place on a rimmed baking sheet. Repeat with the remaining ingredients. Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer.
Tagliata Alla Fiorentina 1 (32-ounce) ounce bone-in rib-eye steak Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Heat a wood burning grill to medium-high flame. Season the steak with only freshly ground black pepper, and cook for about 6 minutes on each side for a rare cut and about 8 for a medium rare. Remove the steak from the grill, place on a large wood cutting board and season with salt, you can also add more pepper if you'd like. Slice the steak into 3/4-inch slices and place them on top of some arugula and you're good to go.
Pumpkin Cheesecake 2 packages honey graham crackers (about 20 rectangles) 1 cup walnuts or pecans 1 1/2 sticks butter, melted 2 1/2 pounds cream cheese 1 cup sugar 4 large eggs, lightly beaten 3 egg yolks, lightly beaten 2 teaspoons cinnamon 3 tablespoons all-purpose flour 1 teaspoon ground cloves 1 teaspoon ground ginger 1 cup heavy cream 1 tablespoon pure vanilla extract 1 (15-ounce) can pumpkin Heavy cream whipped with brandy, for serving Instructions: Preheat oven to 425 degrees F. For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan. Set aside. For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks. Add cinnamon, flour, cloves, and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even. Pour the pumpkin filling into the prepared crust. Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines. Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees F and bake for 1 more hour. Cool, then chill in the fridge overnight. Serve with brandied whipped cream.
Pots de Creme a L'Orange 12 ounces semisweet chocolate chips 4 eggs, at room temperature 2 to 3 teaspoons orange liqueur, such as Grand Marnier 1 pinch salt 8 ounces VERY hot strong coffee 1 cup heavy cream 2 tablespoons sugar Orange peel, for garnish Instructions: Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times. With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum! Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.
Broccoli Cheddar Mac 'n' Cheese Kosher salt 1 pound elbow macaroni 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups whole milk 4 cups freshly grated mild Cheddar 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/4 teaspoon ground yellow mustard 4 cups broccoli florets, finely chopped 10 round butter crackers, hand crushed 1/4 cup chopped fresh flat leaf parsley Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve. Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine. Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.
Warm Savoy Cabbage Slaw Extra-virgin olive oil 6 slices thick cut bacon, cut into lardons 2 red onions, julienned Salt 3 carrots, peeled and grated 1 medium head savoy cabbage, thick ribs removed and shredded 1 1/2 cups apple cider vinegar 3 tablespoons, mustard seeds 1 thyme bundle, tied with string 4 bay leaves 1/4 cup to 1/2 cup apple cider 1 small bunch chives, cut into 2-inch pieces Instructions: Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar. Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
Peanut Butter and Jelly Blondie Sundae 1 cup all-purpose flour 1/4 teaspoon baking soda Kosher salt 1 stick (1/2 cup) unsalted butter, plus more for pan 1 1/4 cups packed dark brown sugar 2 large eggs 1/2 teaspoon pure vanilla 3/4 cup roasted, salted peanuts 1/2 cup peanut butter chips 3 cups seedless red grapes, halved 1/4 cup sugar 1/4 cup grape juice 2 tablespoons unsalted butter 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla Kosher salt Vanilla ice cream, for serving Instructions: For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan. Stir together flour, baking soda, and 1/2 teaspoon kosher salt. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar. Whisk in eggs, one at a time, then add vanilla. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips. Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes. Let cool completely. For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.) Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.
Apple Gin Fizz 1/2 cup honey 1/2 cup chopped green apple, plus 2 apple slices, for garnish 4 ounces gin 1 ounce lemon juice 1 large egg white Ice Club soda, to serve Instructions: For the honey simple syrup: Combine the honey with 1/2 cup water in a small saucepan and bring to a boil over medium heat. Turn down to a simmer and cook until the honey completely melts, 2 to 3 minutes. Remove from the heat and chill completely before using. Store in an airtight container in your refrigerator for up to 10 days. For the cocktail: Muddle the chopped apple in a cocktail shaker. Add the gin, 1 teaspoon simple syrup, lemon juice and egg white. Shake vigorously until frothy, 1 to 2 minutes. Add ice to the cocktail shaker and shake again until chilled. Strain into martini glasses, then top each with a splash of club soda and garnish with the apple slices. Enjoy!

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