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Egg Mchogan 1 loaf brioche 1 pound French ham, thinly sliced 1 cup grated Gruyere cheese 2 tablespoons butter 3 eggs Instructions: Preheat oven to 350 degrees. Slice 6 (1/2-inch) thick pieces out of the brioche loaf. Top 3 of the slices with thinly ham and the grated cheese. Place on a baking sheet and cook for approximately 5 minutes or until the cheese is melted and golden brown. Take a glass and cut out the middle of the other 3 slices of brioche. Heat the butter in a medium saute pan until hot and bubbly. Add the hollowed out slices and crack an egg in the middle of each piece. After 1 minute flip the slice over and cook 1 minute. Remove from the pan and place together with the ham and cheese, creating a sandwich. Serve hot.
Chocolate-Dipped Frozen Bananas 8 medium bananas, peeled 8 wooden popsicle sticks 32 ounces semisweet chocolate, chopped or chips 4 tablespoons unsalted butter Instructions: Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer. Once frozen, store the bananas in an airtight container. Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.
Papeta par Eda 4 tablespoons extra-virgin olive oil or vegetable oil 3 red onions (about 1 pound), thinly sliced 1 tablespoon peeled and grated fresh ginger 1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped 3 cloves garlic, grated 1 tablespoon unsalted butter 3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water Kosher salt and freshly ground pepper 1/2 cup chopped fresh cilantro leaves and tender stems 6 large eggs Instructions: Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes. Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized. Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest. Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.) Sprinkle with some salt and pepper and garnish with the remaining cilantro.
Pork Meatballs 2 pounds ground pork (lean but not too lean), cut from the pork shoulder Kosher salt 2 teaspoons chili flakes 2 teaspoons fennel seeds 2 eggs 1/2 cup sour cream 2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped 1 cup freshly grated Parmesan 1 cup bread crumbs, toasted 1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing My Mother's Marinara Sauce, recipe follows 4 tablespoons extra-virgin olive oil 2 large yellow onions, peeled, halved and diced 10 cloves garlic, peeled, halved and cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Kosher salt 3 medium carrots, peeled and grated One 28-ounce can whole peeled tomatoes 4 cups water, divided, plus more as needed 1 cup basil leaves, washed Freshly grated Parmesan Instructions: Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter. Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed. Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving. Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
Drunken Noodles (Phat Ke Mao) 48 ounces fresh flat rice noodles 4 ounces seasoning soy sauce 3 ounces oyster sauce 3 ounces sweet soy sauce 2 ounces sugar 1 ounce white vinegar 6 Thai bird chiles 5 cloves garlic 6 ounces vegetable oil 1 1/2 pounds chicken breasts, sliced 12 ounces sliced green bell pepper 12 ounces chopped onion 30 cherry tomatoes 1 1/2 ounces fresh basil leaves 12 ounces lettuce leaves Instructions: Unfold the noodles and divide into four portions. In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside. Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside. Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown. Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
Lemon Limeade 2 cups sugar 1 1/2 cups lemon juice 1/2 cup lime juice 1 lemon, sliced 1 lime, sliced Instructions: In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.
Rolled Turkey Breast with Herbs and Walnuts 1 cup fresh flat-leaf parsley leaves 1 cup fresh spinach leaves 1 stick unsalted butter, at room temperature, plus 2 tablespoons, melted, for brushing 1/2 cup grated Parmesan 1/4 cup walnuts 2 tablespoons fresh rosemary leaves 2 tablespoons fresh thyme leaves 2 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 1 (3 1/2-pound) boneless turkey breast half, with skin, butterflied Instructions: 1. Position the oven rack in the center of the oven and preheat to 400 degrees F. 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth. 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals. 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing. 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve. 1. Position the oven rack in the center of the oven and preheat to 400 degrees F. 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth. 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals. 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing. 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
Pan Seared T-Bone Steak 1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note) Kosher salt and freshly ground black pepper 1 tablespoon canola oil Instructions: Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
Tall, Dark and Handsome 1 packet cocoa mix, for glass rim (recommended: Nestle) 2 shots vanilla vodka (recommended: Stoli Vanilla) 1/2 shot coffee liqueur 1/2 shot chocolate liqueur Instructions: Wet rim of martini glass on a damp paper towel and dip into cocoa mix; set aside. Add remaining ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass.
Packer Brats 4 pounds bratwurst 12 (12-ounce) cans light beer 1 onion, sliced 2 tablespoons chopped garlic 8 round hard rolls or 16 bratwurst or hoagie buns, split Butter Kraut, recipe follows Ketchup, for serving Brown mustard, for serving Chopped onion, for serving 1 (16-ounce) package sauerkraut, drained 1/2 (12-ounce) bottle beer 8 tablespoons (1 stick) butter Instructions: Pierce the brat casing multiple times with a fork prior to boiling. In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes. Meanwhile, preheat an outdoor grill to medium heat. Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes. To serve brats \Classic Style\, serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard. To serve brats \Stadium Style\, serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut. Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.
Rooster Apple Sour 2 honeycrisp apples 2 cinnamon sticks 1/2 cup plus 2 tablespoons sugar 1/2 ounce fresh lime juice 2 ounces rye whiskey, preferably Rittenhouse Dried apple slice, for garnish Instructions: Make the apple jam: Peel, core and cube the apples. Combine in a saucepan with the cinnamon sticks and 2 tablespoons sugar; cover and bring to a simmer over medium-low heat. Uncover and cook, stirring occasionally, until soft, about 20 minutes. Let cool. Meanwhile, make the simple syrup: Combine 1/2 cup each sugar and water in a saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat and let cool. Make the cocktail: Combine 1 teaspoon of the apple jam, 1/2 ounce simple syrup, the lime juice and whiskey in a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a dried apple slice.
Crispy Zucchini Chips with Parmesan Canola oil, for frying 2 1/2 cups unbleached all-purpose flour Kosher salt and freshly ground black pepper 2 eggs 2 cups buttermilk 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon granulated garlic 2 1/4 cups panko (Japanese breadcrumbs), finely ground 1 medium zucchini, finely sliced on the bias (2-3 inch pieces) Grated Parmesan, for garnish Chopped fresh parsley, for garnish Roasted Garlic Aioli, for serving, recipe follows 1 lemon, cut into wedges, for serving 2 to 3 whole heads garlic Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup fresh lemon juice 2 tablespoons grated Parmesan 1/2 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper Dash Worcestershire sauce Chopped fresh parsley, for garnish Instructions: Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F. Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper. Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet. Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain. Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges Preheat the oven to 425 degrees F. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup). In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
Winter Minestrone and Garlic Bruschetta Good olive oil 4 ounces pancetta, 1/2-inch-diced 1 1/2 cups chopped yellow onions 2 cups (1/2-inch-diced) carrots (3 carrots) 2 cups (1/2-inch-diced) celery (3 stalks) 2 1/2 cups (1/2-inch-diced) peeled butternut squash 1 1/2 tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves One 26-ounce can or box diced tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper One 15-ounce can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta, recipe follows Freshly grated Parmesan cheese, for serving 1 French baguette Good olive oil 1 clove garlic, cut in half lengthwise Instructions: Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot. Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
Sauteed Green Beans and Mushrooms 6 tablespoons canola oil 1 pound haricot verts, cleaned and blanched Kosher salt and fresh cracked pepper 2 cups sliced button and oyster mushrooms 1 shallot, sliced 2 cloves garlic, sliced 1 teaspoon chopped fresh rosemary 1 teaspoon chili flakes Splash sherry vinegar 1 tablespoon thinly sliced fresh mint Instructions: In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper. Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.
Pineapple Upside-Down Cake 5 tablespoons unsalted butter, plus more for preparing the pan 1/2 cup firmly packed dark brown sugar 1 tablespoon dark rum 3/4 small fresh pineapple, peeled 1 1/2 cup cake flour 1 1/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), at room temperature 1 1/4 cups sugar 3 large eggs, at room temperature 1/2 cup whole milk, at room temperature Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan. To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan. Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture. To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the eggs one at time, waiting for each one to be fully incorporated before adding the next. Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed. Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.
Beef Jerky 2 pounds beef or buffalo sirloin, trimmed of fat and sinew 1/4 cup soy sauce 3 tablespoons brown sugar 3 cloves garlic, peeled and smashed 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 teaspoons red pepper flakes 2 teaspoons onion powder 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.) In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally. Preheat the oven to its lowest setting, between 145 and 150 degrees F. Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process. Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.
Spicy Black Bean Soup 1 1/2 tablespoons vegetable oil 2 cloves garlic, finely chopped 1 medium onion, chopped 1/2 jalapeno, finely chopped Kosher salt 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 2 cups low-sodium chicken broth Two 15-ounce cans black beans, not drained Fresh cilantro sprigs, for serving Sour cream, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
Corn with Chipotle-Lime Butter 4 ears corn (about 8 ounces each) Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons finely grated lime zest 2 teaspoons chopped fresh mint 1 teaspoon chipotle chili powder 1/2 teaspoon granulated garlic Instructions: Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains. Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels. Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended. When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.
Ricotta Hazelnut Spread with Toast 1/2 baguette or other crusty bread 3 tablespoons extra-virgin olive oil Kosher salt 1/4 cup blanched hazelnuts 1 1/2 cups fresh ricotta 1 tablespoon finely chopped parsley Zest of 1 lemon Honey, preferably wildflower, for drizzling Instructions: Preheat the oven to 375 degrees F. Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop. Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts.
Thin Mint Cupcakes 2 cups crushed chocolate wafers 1 stick unsalted butter, melted 2 1/4 cups sugar 1 3/4 cups all-purpose flour 3/4 cup plus 1 tablespoon cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 2 sticks unsalted butter, softened 2 cups confectioners' sugar Pinch of salt 1 teaspoon mint extract 1 drop green food coloring, optional 8 ounces bittersweet chocolate, chopped 1 tablespoon unsalted butter 1 cup heavy cream 2 teaspoons mint extract Instructions: Preheat the oven to 350 degrees F. Line 24 muffin cups with liners. For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely. For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely. For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip. Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes. Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.
Homemade \u2018Tato Bites 1 1/2 pounds Yukon Gold potatoes, peeled 8 ounces sweet potatoes, peeled Vegetable oil, for frying 2 tablespoons all-purpose flour 1 tablespoon Miss Brown\u2019s House Seasoning Ketchup, for serving 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon freshly ground black pepper 1 teaspoon kosher salt Instructions: Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool. Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels. Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer. Meanwhile, stir the flour and Miss Brown\u2019s House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup. Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
Breakfast Kiddie Kebab 24 pieces frozen cinnamon French toast bites 6 cooked breakfast sausage links, halved crosswise 12 honeydew melon balls Maple syrup, for serving Instructions: Prepare the French toast bites according to package instructions. Alternating among the three ingredients, fill six 8-inch skewers with 4 French toast bites, 2 sausage halves and 2 melon balls. Place the skewers on a serving platter and drizzle with maple syrup.
Choc-Nanner-Nut Custards 20 vanilla wafers (recommended: Nilla Wafers) 2 teaspoons sugar Pinch salt 3 teaspoons butter, melted 1 banana, peeled and chopped 2 tablespoons brown sugar 2 tablespoons roughly chopped salted peanuts 2 tablespoons mini chocolate chips 2 egg yolks 1/2 cup heavy cream 1/8 teaspoon vanilla extract 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. In a food processor pulse vanilla wafers until reduced to crumbs. Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined. Divide mixture in half and pour into ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick. In a medium bowl combine banana, brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin. In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.
Tracie's Couscous Salad 1 box flavored couscous (garlic or Parmesan), cooked 1 can chickpeas 1 red bell pepper, finely chopped 1/2 Vidalia onion, chopped 1 English cucumber, peeled, seeded, and finely chopped 1 tomato, chopped 1/4 cup fresh parsley leaves, chopped 1/2 cup crumbled feta cheese Salt and freshly ground black pepper 1/4 cup olive oil 2 to 3 limes, juiced Instructions: In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.
Simple Blueberry Apple Pie 1 1/4 cups flour, plus extra for dusting Pinch of salt 1 stick butter, cut into small cubes and frozen 1/4 cup ice water 16 ounces fresh blueberries 2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice 1/2 cup sugar 1/4 cup cornstarch 1/2 teaspoon ground cinnamon 2 teaspoons fresh lemon juice Pinch of salt 2 tablespoons butter, cut into small cubes 1 egg 2 tablespoons turbinado sugar Special equipment: 9-inch pie pan Instructions: Preheat the oven to 400 degrees F. For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes. Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside. Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation. Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar. Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
Peach Cobbler Pound Cake 4 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 2/3 cup all-purpose flour Nonstick cooking spray 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon baking soda Pinch of kosher salt 1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1/2 cup buttermilk 2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups) 2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups) 2 tablespoons light brown sugar 1 teaspoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 2 tablespoons sour cream 2 tablespoons light brown sugar Instructions: Preheat the oven to 325 degrees F. For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside. For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla. Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined. Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout. Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely. For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes. For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve. Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
Turkey-Pepperoni Burgers 1 1/4 pounds ground turkey 1/4 pound sliced pepperoni, chopped (about 1 cup) 1 large sprig rosemary or sage, leaves only, chopped 1 clove garlic, grated Kosher salt and freshly ground pepper 1/3 cup mayonnaise 1/2 cup chopped fresh parsley and/or basil 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon) 8 slices provolone cheese 4 onion rolls, split 4 slices beefsteak tomato Lettuce leaves, for serving Instructions: Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four 1/2-inch-thick patties. Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate. Toast the buns cut-side down in the skillet, then remove from the pan and spread with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.
Braised Beef Brisket with Onions, Mushrooms, and Balsamic Extra-virgin olive oil 1 (5-pound) beef brisket Kosher salt 1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons 3 large onions, thinly sliced 3 celery ribs, thinly sliced on the bias 4 cloves garlic, smashed and finely chopped 1 pound cremini mushrooms, stemmed and finely sliced 2 cups balsamic vinegar 3 to 4 cups chicken stock 4 bay leaves 1 fresh thyme bundle 1 bunch finely chopped fresh chives, for garnish Instructions: Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve. Preheat the oven to 375 degrees F. Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme. Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more. Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
Sweet and Sour Soy Pork Buns 1 garlic clove, finely chopped 2 tablespoons yellow bean sauce* 2 pounds pork fillet ( loin), sliced 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 2 tablespoons rice vinegar (recommended: Chinkiang) or balsamic vinegar 2 tablespoons honey 1 tablespoon brown sugar Pinch salt Pinch freshly cracked white pepper 2 tablespoons groundnut oil ( peanut) 1 tablespoon groundnut oil (peanut) 3 red onions, peeled and sliced 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar 1 tablespoon brown sugar Groundnut oil (peanut), for service 8 large sesame seed buns, for service Green and red Lollo salad leaves, washed and torn into small pieces, for service 4 tomatoes, sliced, optional, for service Instructions: To make the marinade and sauce: In a large bowl, combine the garlic, yellow bean sauce, pork fillet and Shaohsing rice wine with the Sweet and Sour Sauce ingredients except for the groundnut oil. Marinate the pork for as long as possible. Before cooking, strain and slice the pork fillet. Retain the marinade. Heat a wok over high heat and add the 2 tablespoons groundnut oil. Add the sliced pork and stir-fry until browned for about 3 to 4 minutes. Lastly, pour in the marinade and reduce the heat. Cook so the sauce achieves a sticky consistency, a further 2 to 3 minutes. To make the onions: Heat a small wok or pan, add the groundnut oil and stir-fry the red onions until translucent and softened, about 4 to 5 minutes. Then, add the black rice vinegar, and brown sugar, and caramelize for another minute. For service: Heat a griddle pan, add some groundnut oil, and place the sliced seeded buns, cut side down, and grill until browned slightly. Stuff the buns with some of the salad leaves, some of the sticky pork slices, caramelized onions, and sliced red tomatoes. Serve immediately.
Coco Crispy Mousse 4 1/2 ounces whole milk 4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks 1 1/2 ounces granulated sugar 2 3/4 ounces egg yolks 4 1/2 ounces bittersweet chocolate, chopped fine 2 sheets gelatin, softened in cold water 2 pounds dark chocolate, tempered 2 pounds white chocolate, tempered Instructions: Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring. Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F. In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency. Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour. Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.
Cranberry and Date Roll Ups 1 cup butter 1/2 pound cream cheese 2 cups sifted all-purpose flour Salt Confectioners' sugar, for board and garnish Pitted dates Cranberries Instructions: Preheat oven to 375 degrees F. Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray. Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
Grilled Cheeseburgers 2 1/2 pounds ground beef Kosher salt and freshly ground black pepper Vegetable oil, for the grill grates and buns 6 slices American or Cheddar cheese 6 seeded hamburger buns, split Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving Instructions: Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.
Classic Deviled Eggs 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish Instructions: Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Chipotle Pork Taco Salad 1 whole (12-ounce) pork tenderloin, cut into ½-inch slices Salt and pepper 1 ½ teaspoons chipotles in adobo, finely chopped 2 Tbsp. vegetable oil ¼ cup sour cream 2 tablespoons fresh lime juice 2 heads romaine lettuce, chopped 2 tomatoes, chopped 2 cups fresh corn kernels ¼ cup fresh cilantro leaves, chopped ½ cup crushed sweet potato tortilla chips Instructions: 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat. 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces. 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes. Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
Yogurt Based Sauces 1/4 cup (packed) each mint, parsley and cilantro leaves Nickel size round of fresh ginger 1 fresh jalapeno pepper, seeded 2 cups yogurt, preferably whole milk 1 scallion, thinly sliced 1/2 teaspoon toasted ground cumin Salt to taste Optional additions: 1/2 to 1 cup grated seeded cucumbers, or seeded diced tomatoes or 1/4 cup puree of roasted red peppers Instructions: In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients Serve very cold; great against hot steak.
Pumpkin Pop Cupcakes 1 1/2 all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 stick unsalted butter 1 cup sugar 1/2 cup packed brown sugar 1 cup canned pumpkin puree 3 large eggs 2 cups graham cracker crumbs 1/4 cup sugar 2 sticks unsalted butter 2 1/2 cups powdered sugar 2 teaspoons milk 1 pinch salt 1 teaspoon pure maple extract Instructions: Preheat the oven to 325 degrees F. Graham cracker mix: Melt butter in microwave in small glass bowl. In small bowl mix graham cracker crumbs and sugar together. Stir in melted butter to graham cracker crumbs and press together by hand. Add a pinch of cinnamon for spiced flavor if desired. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Line 12 cup cupcake or muffin pan. Fill bottom layer of papers with graham cracker mix to form crust. Fill remainder of papers 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. Cream butter and sugar 1-2 minutes or until fluffy. Add salt and milk until creamy. Scrape mixing bowl walls with rubber spatula and add maple extract. Mix until creamy consistency. To assemble: Brush tops of cupcakes evenly/generously with maple syrup. Allow cupcakes to absorb syrup. Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip. Roll sides of frosting in graham cracker crumbs. Lastly drizzle maple syrup on top as desired.
Quick Oats Sweet Potato Pancakes 1 cup quick oats 1 cup cottage cheese 1/2 cup sweet potato puree (or puree of your choice) Pinch salt 2 eggs Pinch cinnamon, optional Instructions: Heat a griddle or nonstick pan over medium heat. Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth. Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.
Sauteed Broccoli Rabe With Garlic 2 heads broccoli rabe 1/4 cup olive oil 3 cloves garlic, chopped 1/2 tsp. crushed red pepper flakes 1/4 cup dry breadcrumbs salt and pepper to taste salt and pepper to taste Instructions: Blanch broccoli rabe in a large pot of boiling salted water for 2-3 minutes. Drain and shock in ice bath. Drain and wrap in a dry towel, squeezing out any excesss water. In a large saute pan, cook garlic and crushed red pepper flakes for 1 minute. Add broccoli rabe and cook and stir until heated through. Stir in breadcrumbs and toss all together. Season to taste with salt and pepper.
Apricot and Cherry Crisp 2 1/2 pounds apricots, peeled, pitted and sliced 1/2-inch thick 1 pound cherries, pitted 3/4 cups sugar 1/4 cup flour 2 tablespoons butter 1 cup oatmeal 3/4 cup flour 3/4 cup brown sugar 1/2 cup butter, melted 1 teaspoon cinnamon 1 teaspoon salt Instructions: Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
Deep-Fried Candy Bars with Pineapple 2 quarts sunflower oil, for deep frying 1 ripe pineapple 1 cup self-rising flour 1 cup soda water 8 fun-size chocolate coconut bars (recommended: Mounds) Instructions: Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F. Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice. In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.
South Carolina She-Crab Soup 2 tablespoons butter 1 onion, finely diced 1 bay leaf 2 tablespoons flour 2 cups White Crab Stock, recipe follows 2 cups milk 1 cup cream 2 teaspoons paprika 1 pound cooked Atlantic Blue crab meat, divided 1/2 cup crab roe, divided Salt and pepper, to taste 1/4 cup sherry 2 tablespoons chopped chives French bread 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Instructions: Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through. To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread. Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
Fruit-Sweetened Banana Bread Cooking spray 1 cup raisins 2 large dates, pitted 1 3/4 cups whole-wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg plus 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon orange zest 1/2 cup milk 2 small ripe bananas, cut into small chunks Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Put the raisins and dates in a medium bowl, cover with very hot water and let soak until the fruit is very soft, about 25 minutes. Drain, then puree until smooth in a food processor, scraping the bowl frequently. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture, and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and zest, and beat until incorporated. Lower the mixer speed to medium-low, and add half the flour mixture, then the milk, then the remaining flour mixture, stopping to scrape down the side of the bowl as needed (it's OK if there are some lumps). Fold in the bananas. Pour the batter into the prepared pan, and smooth the top with a spatula or the back of a spoon. Bake until the bread is golden brown and crisp and a toothpick inserted in the center comes out clean, about 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
Chocolate Zabaglione 1/4 cup whipping cream, or heavy cream 1/2 cup semisweet chocolate chips 8 large egg yolks 2/3 cup sugar 1/2 cup dry Marsala Pinch salt 1 pound fresh strawberries, hulled and quartered Instructions: Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens 1 package achiote paste 1/2 cup olive oil 1 teaspoon toasted cumin 1 teaspoon ground coriander 1 teaspoon Mexican oregano 5 tablespoons chopped garlic, divided 2 poussins or Cornish hens 4 large links hard, dried Spanish chorizo, diced 1 Spanish onion, diced 1 bunch mustard greens, cleaned, trimmed and roughly chopped 1/2 cup chicken stock 1 baking potato (russet) peeled, diced, and blanched 2 tablespoons sliced green olives Salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated. Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.
Parker House Rolls 1 1/4-ounce packet active dry yeast 1/2 cup sugar 7 1/2 to 8 cups all-purpose flour, plus more for dusting 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing 2 cups whole milk, at room temperature 2 large eggs, at room temperature 1 tablespoon kosher salt, plus more for sprinkling Instructions: Bloom the yeast. Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. Make the dough. Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. Let it rise. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume. Shape the dough. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin). Cut the dough. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips. Shape the dough. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.) Bake the rolls. Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Super 5 Star Roll with Shut Up Sauce 1 cup cilantro leaves 1/2 cup lemon juice 1/4 tablespoon salt 7 Thai chiles 6 habanero chiles 4 serrano chiles 2 small slices white onion 2 sheets spicy seaweed paper 1 cup cooked sushi rice 1/2 cucumber, peeled, seeded and cut into long thin slices 2 spicy salmon fillets (about 7 ounces each), uncooked 4 ounces seared spicy tuna Special equipment: bamboo mat Instructions: For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth. For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.
Homemade Chili Lime Baked Tortilla Chips 3 tablespoons vegetable oil 2 tablespoons lime juice 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Ten 5- to 6-inch white corn tortillas 1 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine. Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well. Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets. Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
Ziti Baked with Shrimp and Feta Cheese - Greek Style 2 Tbsp olive oil plus enough for coating your baking dish 1 onion, sliced thin 2 large cloves garlic, sliced thin 3 cups drained chopped canned plum tomatoes 2 tsp minced fresh oregano, or 1 tsp dried & crumbled 1/2 tsp dried red pepper flakes salt & freshly ground pepper to taste 2 Tbsp minced fresh basil ( I need a dry substitute) 1 lb large shrimp, shelled & deveined 1/4 cup minced fresh parsley leaves 3/4 lb ziti, cooked & drained according to package directions 1/2 lb feta cheese, crumbled Instructions: Preheat oven to 400F. In a large saucepan set over moderate heat, heat oil until hot, and add the onion and cook it, stirring occasionally for 4 minutes. Add the garlic and cook for 3 to 4 minutes more, or until the onion and garlic are golden in color. Now add the tomatoes, oregano, red pepper flakes and salt and pepper to taste and simmer the tomatoes for 6 to 8 minutes, or until lightly thickened. Add the basil and shrimp and cook, stirring gently, for 1 to 2 minutes, or until the shrimp are just turning pink. Place cooked pasta in a large bowl, gently stir in shrimp and tomato mixture, 2 tablespoons of the parsley and half of the feta cheese. Transfer to an oiled 3 quart shallow flameproof baking dish and sprinkle with the remaining feta cheese and parsley. Cover loosely with foil, place in the oven and bake for 20 minutes, or until bubbling. Run under the broiler until golden.
Berry-Basil Vodka 1 pint strawberries, sliced 1/2 pint blueberries 1/2 cup frozen pitted cherries 1 bunch fresh basil 1 vanilla bean 375 milliliters vodka Instructions: Place the strawberries, blueberries, cherries, whole basil leaves and vanilla bean in a 1-quart mason jar. Fill the jar to just below the brim with the vodka, then secure the lid and set aside for 1 week before enjoying.
Sweet Chile Brownies 1 box (18.3-ounce) fudge brownie mix, Betty Crocker 2/3 cup vegetable oil 2 eggs 1/4 cup chocolate milk, Nestle 3 tablespoons chili powder 2 tablespoons chopped canned jalapenos 1 teaspoon ground cinnamon Powdered sugar, Domino Instructions: Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan. Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar.
Creepy Cookie Cake 1 (8-ounce) package cream cheese, softened to room temperature 1/2 cup sugar 1 cup sour cream 1 teaspoon vanilla extract 1 (8-ounce) container whipped topping (recommended: Cool Whip) 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo) 1 (9-inch) chocolate pie crust Instructions: Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy. Add sour cream and vanilla, beat until well combined. Stir in cool whip and crushed cookies. Spoon mixture into pie crust using a rubber spatula to spread evenly. Refrigerate for 4 to 5 hours before serving. To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard. To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape. Using royal icing in a piping bag, pipe scary decorations and words on the tombstone cookies. Examples: BOO, RIP.
Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise 2 large egg yolks* (See Disclaimer) 1 teaspoon salt 1 teaspoon dry mustard 1 lemon, juiced 1 cup vegetable oil 2 teaspoons cracked black pepper 1 handful fresh flat-leaf parsley, finely chopped 2 cups buttermilk 1 tablespoon crab boil seasoning Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed Vegetable oil, for frying 2 cups all-purpose flour 4 soft bread rolls, such as brioche or croissants, split and lightly toasted 4 red leaf lettuce leaves 1 vine-ripe tomato, sliced 8 slices hickory-smoked pepper bacon, cooked 1 avocado, halved, pitted, peeled, and sliced Instructions: To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days. To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off. Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F. Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels. To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.
DIY Taco Salad Lunch Box Bowl 1/2 cup cooked ground beef 1/8 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon paprika 1/8 teaspoon salt 1 cup shredded lettuce 1/2 cup chopped tomato 1/5 avocado, diced 1 ounce shredded cheese 1 ounce corn tortilla chips, crumbled Instructions: Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos. Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl. Pack the containers in an insulated lunch box, along with a fork.
Hearty Chicken and Dumplings Lightened-Up 1 tablespoon olive oil 2 stalks celery, finely chopped 1 medium carrot, finely chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 4 cups low-sodium chicken broth 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into small pieces 2 cups trimmed and halved green beans 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1/4 cup finely chopped fresh dill Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes. Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper. Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams
Spicy Nut and Raisin Mix 2 tablespoons peanut oil 2 cloves garlic, crushed 2/3 cup unblanched almonds 2/3 cup pine nuts 2/3 cup unsalted cashews 2 teaspoons Worcestershire sauce 2 teaspoons chile powder 1 teaspoon cayenne 1 1/3 cups thin pretzel sticks, broken in 1inch pieces 1 cup seedless raisins 1 teaspoon sea salt Instructions: In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, chile powder, and cayenne. Mix well. Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well. Turn the mixture into a serving dish and cool.
Waldorf Salad 1/2 cup plain yogurt 3 tablespoons mayonnaise 1 cup walnuts, roughly chopped and toasted 2 tablespoons finely chopped chives 2 tablespoons lemon juice 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 cups Poached Chicken, recipe follows 1 1/2 cups thinly sliced celery 1 cup red seedless grapes, halved 1/4 cup golden raisins 2 apples, cored and cut into 1/2-inch pieces 12 leaves Bibb lettuce 2 stalks celery, roughly chopped 2 onions, roughly chopped 1 carrot, peeled and chopped 1 cup white wine 2 pounds bone-in chicken legs 4 cups chicken stock, plus more if needed Instructions: Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve. Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes. Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.
Kentucky-Style Mutton Dip 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 2 tablespoons packed light brown sugar 1 tablespoon fresh lemon juice 1/4 teaspoon ground allspice 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Kosher salt and freshly ground pepper Instructions: Combine 4 cups water, the Worcestershire sauce, vinegar, brown sugar, lemon juice, allspice, garlic powder, onion powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes.
Salmon with Black Olive Vinaigrette and Braised Artichokes 1/3 cup olive oil 1/2 cup freshly squeezed lemon juice 1 cup chicken or vegetable stock 3 sprigs fresh thyme 3 sprigs parsley 3 cloves garlic, finely chopped 1 1/2 teaspoons kosher salt 3 whole black peppercorns 8 large artichoke hearts 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup seeded nicoise olives 1 teaspoon chile de arbol powder 2 cloves garlic, finely chopped 1 teaspoon Dijon mustard 1 tablespoon honey Salt and freshly ground pepper 4 salmon fillets, 6 ounces each Black olive vinaigrette Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste. Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.
Pistachio Tart 1 box frozen phyllo (filo) dough, thawed 2 tablespoons butter, melted, or as needed 1 cup chopped pistachios 8 ounces herbed goat cheese 1 pint grape tomatoes, halved Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use. Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside. Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes. Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping. Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.
Glazed Black Pepper Bacon 1 pound thick-cut bacon (about 12 slices) 1/4 cup light brown sugar 2 teaspoons coarsely ground black pepper Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil. Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve.
Minted Lamb Burgers 1 bunch fresh mint leaves, about 1 cup leaves 1 cup pitted black olives 1/2 red onion, quartered 1 cup bread crumbs 1 1/2 pounds ground lamb 6 hamburger buns Cucumber-Chile Salad, optional, recipe follows 3 shallots, finely sliced 1 large cucumber, peeled, seeded, quartered and finely sliced 2 garlic cloves, crushed and roughly chopped 2 fresno chiles, red jalapenos, seeded and finely chopped 1 tablespoon finely grated ginger 4 tablespoons rice vinegar Coarse salt and freshly ground black pepper Instructions: Preheat the grill to medium. Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare. Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve. Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste. Yield: 6 servings
Jam Slices 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup sugar 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon finely grated lemon zest 4 to 6 tablespoons jam or marmalade (any flavor) Instructions: Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft). Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.
Slow-Cooker Bolognese 4 tablespoons olive oil 4 celery stalks, chopped 2 carrots, chopped 2 onions, chopped Kosher salt and freshly ground black pepper 6 cloves garlic, chopped One 6-ounce can tomato paste 1 cup dry red wine 4 pounds ground beef 2 cups whole milk Two 28-ounce cans crushed tomatoes 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons dried thyme 2 teaspoons red pepper flakes 1/2 teaspoon ground nutmeg 1 Parmesan rind, optional, plus grated Parmesan, for serving Cooked spaghetti, for serving Chopped fresh basil, for serving Chopped fresh parsley, for serving Instructions: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker. Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours. Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off. Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.
Patacon 1/2 cup fresh lime juice 1/2 cup green pepper, finely chopped 1/2 cup white onion, finely chopped 1/3 cup vegetable oil 12 garlic cloves, finely chopped 3 jalapeños, sliced into rounds 2 teaspoons kosher salt 8 ounces pork belly 1 cup mojo Salt and pepper Vegetable oil, for deep-frying 2 green plantains 1/2 cup mojo Pinch salt 1 cup rice 1 teaspoon salt 4 avocados 1 teaspoon olive oil 1 lime, juiced 1 jalapeño, seeded and finely chopped Chopped fresh cilantro Salt and pepper 4 tomatoes, diced 1 red onion, diced 1 jalapeño, chopped 1 teaspoon olive oil 2 limes, juiced Chopped fresh cilantro Salt and pepper Instructions: For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved. For the pork belly: Place the pork belly in the mojo and marinate for 1 hour. Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes. Deep-fry the pork belly until golden brown. For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving. For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes. For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper. For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper. To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.
Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce 1/2 cup mayonnaise 1/2 cup sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 tablespoon wasabi paste Salt and freshly ground black pepper 2 to 3 pounds chicken wing drumettes 1 cup honey 1/2 cup sweet soy sauce 1/3 cup sambal chili sauce 1/4 cup apple cider vinegar 3 tablespoons Sriracha sauce 2 tablespoons chopped fresh ginger 2 tablespoons low-sodium soy sauce 2 tablespoons soy sauce 1 tablespoon chopped garlic 1 tablespoon ground black pepper 1/4 teaspoon salt Canola oil, for frying Instructions: For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve. For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops. In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce. Serve the wings with the dipping sauce on the side.
Herbed Rolls 1 tube refrigerated spiral dinner rolls or crescent rolls olive oil chopped mixed herbs 2 tablespoons softened butter Instructions: Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls.
Chinois Minced Garlic Chicken in Radicchio Cups 3/4 pound uncooked chicken meat, white or dark, ground 2 tablespoons cornstarch Salt and freshly ground black pepper 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon peanut oil 1 tablespoon sesame oil 1 teaspoon sherry wine vinegar 1 cup densely packed spinach leaves 1/2 cup julienned celery 1/2 cup julienned carrots 1/2 cup julienned onion 8 to 12 whole radicchio leaves, soaked for 15 minutes in ice water 2 tablespoons peanut oil 1 1/2 tablespoons finely chopped garlic 1 tablespoon finely chopped fresh ginger 3 green onions, trimmed and minced 1/4 teaspoon chili pepper flakes 1/4 cup rice wine vinegar 1/4 cup plum wine 2 tablespoons soy sauce 1/4 cup chicken stock 2 tablespoons chopped fresh mint or cilantro Instructions: In a small bowl, combine the chicken and cornstarch. Season lightly with salt and pepper and set aside. In a medium bowl, whisk together the rice wine vinegar, soy sauce, peanut and sesame oils, and the sherry wine vinegar. Add the spinach, celery, carrot, and onion, and toss and season with salt and pepper, to taste. Using 2 large or 3 small radicchio leaves for each serving, form 4 cups and arrange on a large serving platter. Divide the salad among the cups and set aside. In a 10-inch skillet, heat the peanut oil over high heat until smoking. Form the chicken into 1 large patty and carefully set in the pan. Let brown on 1 side, then stir in the garlic, ginger, green onions, and chili pepper flakes, breaking up the patty, and continue to stir until the chicken is browned. Pour in the rice wine vinegar, plum wine, soy sauce, and stock, and reduce until most of the liquid has evaporated. Correct seasoning, to taste. Divide the chicken mixture and spoon equal amounts into the radicchio cups. Sprinkle with the chopped mint or cilantro.
Spaghetti with Sauteed Collards and Bacon 6 slices bacon 2 tablespoons extra-virgin olive oil 5 cloves garlic, finely chopped 1 large bunch collard greens, thinly sliced (about 1 pound) Kosher salt and finely ground black pepper 1 pound spaghetti 1/2 cup finely grated Parmesan 3/4 teaspoon dried red pepper flakes Instructions: Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate. Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about 1 minute. Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta. Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper. Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes.
Avocado Salsa 1/4 small red onion, finely diced (about 1/4 cup) 1 small clove garlic, finely chopped (about 1 teaspoon) 1 small jalapeno pepper, finely diced (about 1 tablespoon) 2 tablespoons lime juice Kosher salt 2 avocados 2 teaspoons extra-virgin olive oil Instructions: Combine the onion, garlic, jalapeno, lime juice and 1/2 teaspoon salt in a bowl. Set aside. Peel and pit the avocados and cut into 1/2-inch pieces. Gently stir the avocado and oil into the bowl until the avocado is dressed.
Brats n' Greens 2 tablespoons vegetable oil 1 large Spanish onion, cut into ¼-inch rounds (about 12 ounces) Kosher salt and freshly ground black pepper 8 bratwurst 8 hot dog buns 3 tablespoons unsalted butter, at room temperature 5 ounces baby kale Spicy brown or Dijon mustard, for serving Instructions: Preheat the oven to 200°F. Turn the electric griddle to medium-low and heat the oil. Add the onions and sprinkle with some salt and pepper. Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. Transfer the onions to a medium bowl and set aside. Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165°F, about 20 minutes total. Transfer the brats to a small rimmed baking sheet and keep warm in the oven. While they are browning, butter the insides of the buns. Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. Season lightly with salt and keep turning until the kale is tender, about 2 minutes. Transfer to the bowl with the onions. Wipe the griddle clean with a paper towel. Add the buns butter-side down and cook until golden and toasted, about 2 minutes. To serve, spread mustard on the buns, add the brats and top with the kale and onions.
Grilled Striped Bass with Fire-Roasted Onions and Peppers Six 6-ounce fillets striped bass, about 1-inch thick, skin-on Salt and freshly ground pepper 2 medium red onions, very thinly sliced 1 red bell pepper, very thinly sliced 12 cloves garlic, smashed 1 1/2 cups dry white wine, divided Olive oil 1 small bunch parsley, leaves chopped Lemon wedges, to serve Instructions: Preheat a grill to medium high. Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets. Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.
Seafood Moqueca 1/4 cup extra-virgin olive oil 4 cloves garlic, minced 2 large onions (about 1 pound), thinly sliced 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 tablespoon Brazilian Pepper Sauce, recipe follows, plus more to taste 3 large bell peppers (about 1 pound; red, yellow and green), thinly sliced One 28-ounce can diced or pureed tomatoes 1 1/2 pounds firm fish fillets (corvina, tilapia, halibut, snapper, catfish, haddock or grouper) 12 middleneck clams 12 large mussels 2 pounds calamari tubes 12 large shrimp, peeled and deveined 1 cup unsweetened coconut milk 1 tablespoon dende oil (palm oil) Salt and ground black pepper 6 green onions, sliced thin 1 small bunch fresh parsley, chopped 1 small bunch fresh cilantro, chopped (optional) Cooked white rice, for serving 1 cup brined Biquinho pepper, drained 1 cup brined Bode pepper, drained 1/2 cup brined Dedo de Moca pepper, drained 5 brined Malagueta peppers (or piripiri) 1/2 cup olive oil 1 tablespoon kosher salt Instructions: For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again. For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings. Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes. Serve family-style, from your Dutch oven, or split into four large bowls. Garnish with green onions, parsley and cilantro, if using. Serve with white rice. Combine the peppers, olive oil and salt in a food processor until fully incorporated. Store in an airtight container in the refrigerator.
Garlicky Chicken Parm 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 clove garlic, chopped 1 carrot, peeled and finely chopped 1 stalk celery, chopped Sea salt and freshly ground pepper 1 32-ounce can crushed tomatoes 1 teaspoon dried oregano 8 skinless, boneless chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 cup all-purpose flour 3 large eggs 3/4 cup milk 7 cloves garlic, minced 3 cups panko breadcrumbs 2 teaspoons garlic salt Vegetable oil, for frying 1/4 cup grated parmesan cheese 1 1/2 cups shredded mozzarella cheese Instructions: Make the sauce: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the carrot and celery, season with sea salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer over low heat, uncovered, until the sauce has thickened, about 1 hour. Season to taste with more sea salt and pepper. Meanwhile, make the chicken: Preheat the oven to 350 degrees F. Set a wire rack on a baking sheet lined with foil. Sprinkle the chicken on both sides with kosher salt and pepper. Combine the flour and some kosher salt and pepper in a medium baking dish. In a second baking dish, whisk the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt. Dredge the chicken breasts through the flour mixture, dusting off any excess, then through the egg mixture, letting the excess drip off, and then through the panko, making sure to coat the chicken on both sides. Set the breaded chicken on the wire rack and refrigerate for 30 minutes to allow the breading to set. Fill a large deep skillet halfway with vegetable oil and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry, turning once, until light golden on both sides, about 4 minutes. Return the chicken to the wire rack. Dollop 2 tablespoons sauce over each piece of chicken and sprinkle evenly with the parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 20 minutes. Serve with the remaining sauce on the side.
Celery Remoulade 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons Dijon mustard 3/4 cup creme fraiche 1 head celeriac, approximately 1 pound 1/4 teaspoon kosher salt Pinch freshly ground black pepper Instructions: In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside. Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.
Strawberry Lavender Sorbet 5 cups strawberry puree, strained of seeds, from about 4 pints raw berries 3/4 to 1 cup lavender simple syrup, recipe follows 1/2 cup lemon juice 2 cups sugar 1 1/2 cups water 2 tablespoons dried lavender Instructions: Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer. Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.
Pea Panzanella 8 tablespoons (1 stick) unsalted butter 3 tablespoons chopped garlic 3 tablespoons chopped fresh thyme leaves 1 pound day old country bread, cut in 1/2-inch cubes (remove crust if hard) Gray salt Freshly ground black pepper 1/3 cup freshly grated Parmesan 1/3 cup freshly grated pecorino Romano 6 tablespoons chopped fresh basil leaves 1 1/2 cups fresh or frozen peas 1/2 cup heavy cream Pinch powdered Vitamin C, optional (ascorbic acid) 1/2 cup chicken stock or water, plus more for moistening the salad 1/4 cup extra-virgin olive oil 2/3 cup thinly sliced scallion greens 1 1/2 cups cooked peas 1/2 cup grated pecorino Toscano, plus more for grating 6 cups spring greens Extra-virgin olive oil, for drizzling 3 tablespoons lemon juice 1 tablespoon lemon zest Instructions: Preheat the oven to 375 degrees F and place a baking sheet in the oven. Make the Panzanella Cubes: Heat the butter in a skillet over moderate heat until it begins to brown. Add the chopped garlic and stir briefly to release its fragrance. Add the chopped thyme. Stir to combine. Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly. Season with salt and pepper. Stir in the 2 cheeses and chopped basil. Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them. Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes. Transfer to a bowl to cool. Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a stainless steel saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes. Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired. While blender or food processor is running, add chicken stock and olive oil and puree until smooth. Season with salt and pepper. Cool the puree in a bowl over an ice bath. Combine: In a large bowl, combine the toasted bread cubes and the pea puree. Stir to coat the bread. Add the cooked peas, scallions, and pecorino Toscano. Put the ring from a 10-inch spring form pan upside down on a large plate. Fill with the bread mixture, pressing it into place. Let stand, or refrigerate, for 30 minutes to 1 hour, then remove the ring. In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste. Mound the greens lightly on top of the panzanella. Grate pecorino on top, to garnish.
Brussels Sprouts with Garlic and Bacon Kosher salt 4 cups whole Brussels sprouts 8 slices molasses-cured shoulder bacon or regular bacon 6 cloves garlic, chopped Freshly ground black pepper Instructions: Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled. In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.
Raspberry Vanilla Tartlets 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon fine salt 1 1/2 cups lowfat (1-percent) milk 1 large egg 4 tablespoons reduced-fat sour cream 2 teaspoons vanilla extract 24 mini phyllo tartlet shells, at room temperature or heated 24 whole medium raspberries or 12 large raspberries, halved Instructions: Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat. Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla. Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
Stuffed Portobello Mushroom 2 tablespoons olive oil 2 tablespoons balsamic vinegar Pinch salt and pepper 1 large portobello cap, stem removed and reserved 1/4 cup pancetta diced Olive oil 1/4 cup onion, diced Stem of mushroom cap, diced 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1/2 cup bread crumbs 2 tablespoons chopped parsley 1/4 cup Gruyere, grated Pinch salt and freshly ground pepper Instructions: Preheat oven to 375 degrees F. Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes. Saute pancetta until crispy, then drain fat from skillet. Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color. Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden. This can also be broiled to desired color.
Key Lime Pie with Butter Cracker Crust 2 tablespoons unsalted butter, melted, plus more for buttering the pie plate 60 butter crackers, such as Ritz Crackers (about 2 sleeves) 2 tablespoons sugar 1 large egg white One 14-ounce can sweetened condensed milk 2/3 cup fresh Key lime or lime juice (from about 6 to 8 limes), plus 1/2 Key lime or lime for garnish Pinch kosher salt 4 large egg yolks Whipped cream, for serving (see Cook's Note) Instructions: For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely. For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight. Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime \meat\ into small chunks. Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.
Tropical Honeymoon Cupcakes 1/2 cup cream of coconut, stirred before measuring 1/2 teaspoon coconut extract 1/4 teaspoon vanilla extract 2 egg whites, lightly beaten 1 egg 1 cup all-purpose flour 3/4 cup sweetened shredded coconut, coarsely ground in a food processor 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened and cut into tablespoons 1 1/4 cups thick mango juice 2 egg yolks 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon granulated sugar Pinch kosher salt Orange Cream Cheese Icing: One 8-ounce package cream cheese, softened 1/2 stick (4 tablespoons) butter, softened 2 to 3 cups confectioners' sugar 1 tablespoon finely grated orange zest 1/2 teaspoon vanilla extract 12 thin squares fresh pineapple Granulated sugar, for sprinkling 3/4 cup sweetened flaked coconut Instructions: For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined. Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds. Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting. For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups. For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups. For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes. Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes. To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.
Emeril's Meat Balls and Red Gravy 2 slices of white bread 1/2 cup milk 1/3 pound ground beef 1/3 pound ground veal 1/3 pound ground pork 1/2 cup minced onions 4 tablespoons olive oil 2 cups chopped onions Salt Freshly ground black pepper 2 tablespoons chopped garlic 2 (28 ounce) can of peeled, seeded and chopped tomatoes 1 small can tomato paste 2 cups water 1 pound of dried spaghetti 4 ounces Parmesan Reggiano cheese Instructions: Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.
Portobello Mushroom Bruschetta 8 slices crusty Italian bread 1 garlic clove, peeled 6 portobello caps, wiped clean 1 clove garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper Tomato Relish, recipe to follow 4 cups assorted baby tomatoes (red, yellow, and orange) 1/4 cup minced red onion 1/4 cup fresh basil, shredded 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm. Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered. Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil. Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
Apple Pie Granola 4 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 1/2 cups cinnamon-sugar pita chips, crushed into 1/4-inch pieces 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon apple pie spice 1 cup apple chips, crushed Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, apple pie spice and salt in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the pita chips and apple chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Mom's Baked Beans 1 pound bacon 1 onion, chopped 6 cloves garlic, chopped Four 15-ounce cans baked beans, drained 1/2 cup light molasses 1 cup dark brown sugar 1 cup barbecue sauce Instructions: Preheat the oven to 350 degrees F. Line a plate with a paper towel. In a saute pan over medium heat, add the bacon. Cook until tender and cooked but not crisp, flipping once, about 8 minutes. Remove to the paper-towel lined plate. Let cool and then chop. To the pan with the bacon drippings, add the onion and cook until tender, soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, another 1 to 2 minutes. Remove from heat. To a large bowl, add the baked beans, molasses, dark brown sugar, barbecue sauce and bacon mixture. Pour the mixture into a 9-by-13-inch baking dish and bake, uncovered, for about 1 hour. Remove from the oven and let cool for at least 10 minutes before serving.
Shredded Beef Tostadas (Salpicon) One 2-pound boneless beef brisket 1 large white onion, quartered Kosher salt 3/4 cup olive oil 6 tablespoons distilled white vinegar 1/4 cup fresh lime juice 1/4 cup minced red onion 2 tablespoons dried crumbled Mexican oregano Freshly ground black pepper 1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber) 1 cup seeded chopped tomatoes (from 2 tomatoes) 1/2 cup capers, drained 1/4 cup chopped fresh cilantro 4 radishes, finely chopped 12 corn tortillas 2 avocados, halved, pitted, peeled and sliced, for serving Instructions: Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely. Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper. Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed. To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.
Peach Sauce 1 peach, peeled, pitted, sliced into eighths 1/4 cup sugar 1 teaspoon lemon juice Instructions: Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature.
Thai Turkey and Rice 1 tablespoon vegetable oil 1/2 cup chopped onion 3 cloves garlic, minced 1/2 pound sugar snap peas 1/2 cup shredded carrots 1 cooked turkey tenderloin, cubed (about 2 to 3 cups) 3/4 cup reduced-sodium chicken broth 1/4 cup rice vinegar (regular or seasoned) 2 tablespoons sugar 2 tablespoons reduced-sodium soy sauce 1 teaspoon crushed red pepper or crushed hot chili flakes 1 cup regular rice, cooked according to package directions 2 tablespoons freshly chopped basil leaves Salt and freshly ground black pepper Instructions: Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides. In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.
Grand Marnier Chocolate Truffles With Pistachios 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1 teaspoon vanilla extract 1/4 cup Grand Marnier Chopped pistachios, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Cod and Shrimp in Fennel and White Wine Broth Extra-virgin olive oil 1 small onion, coarsely chopped 1 celery rib, coarsely chopped Top of 1 fennel bulb, fronds reserved, coarsely chopped Kosher salt 2 cloves garlic, smashed 1 pound cod bones, or other white fish bones Shells from 8 jumbo shrimp, bodies reserved, peeled and deveined 3/4 cup anise-flavored liqueur (recommended: Pernod) 2 bay leaves 1 fresh thyme bundle 1 onion, julienned 1 small fennel bulb, julienned 2 cloves garlic, smashed and finely chopped 1/2 cup anise-flavored liqueur (recommended: Pernod) 1/2 cup dry white wine 4 (5-ounce) cod fillets 3 fingerling potatoes, sliced into rounds 1 zucchini, julienned Big fat finishing oil Instructions: For the fish stock: Coat a large, tall pot lightly with olive oil. Add the onions, celery, and fennel tops and bring the pot to a high heat. Season the veggies lightly with salt. Cook the veggies until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones and shrimp shells, stir to combine, and cook for 3 to 4 minutes. Add the anise-flavored liqueur and let it reduce by half. Add water to the pot until it covers the fish bones by 2 inches and season lightly with salt. Toss in the bay leaves and thyme bundle. Bring the pot to a boil, reduce to a simmer, and simmer for 30 minutes. Strain the liquid and reserve. For the fish: Coat a straight-sided saute pan with olive oil. Add the onions and fennel, season with salt, and cook over medium heat until the veggies start to soften, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes. Add the anise-flavored liqueur and white wine and reduce by half. Add the reserved fish stock and season with salt. Bring to a boil, reduce to a simmer, and simmer the broth for 12 to 15 minutes. Taste to make sure it is delicious. Meanwhile, coat a second saute pan with olive oil. Bring the pan to a high heat. Pat the cod dry with paper towels and season with salt. Add the cod to the screaming hot pan and cook the fish until it is golden and crisp on both sides and 3/4 of the way cook through. Remove the fish from the pan and reserve. Do the same with the shrimp and reserve. Add the potato rounds to the pan, season with salt, and brown on both sides. Remove the potatoes from the pan and reserve with the cod and shrimp. When the fish broth is ready, add the cod, shrimp, potatoes, and zucchini. Turn off the heat and cover, letting the fish gently cook through, 2 to 3 minutes. To serve, remove the cod and shrimp from the pan. Scoop the veggies out of the broth and divide them between 4 serving bowls. Lay a piece of cod on top of each of the veggies and arrange 2 shrimp next to the cod. Ladle the fish broth over each piece of cod. Drizzle with big fat finishing oil and top with fennel fronds.
Creamed Spinach 4 tablespoons unsalted butter, plus more for pan 1/2 red onion, chopped Kosher salt and freshly ground black pepper 2 cloves garlic, minced 2 teaspoons red chili flakes 1 3/4 cups heavy cream 1 cup shredded Parmesan 1 teaspoon ground nutmeg 1/2 cup sour cream 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 1/2 cup packaged fried onions (recommended: French's) Instructions: Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
Chicken Stock 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half, optional 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Sweet Potato Beignets 1 medium sweet potato, peeled and chopped 1/2 small butternut squash, peeled, seeded and chopped 3 cinnamon sticks 1 teaspoon anise seeds 1 teaspoon active dry yeast Pinch of kosher salt 2 cups all-purpose flour 1/2 cup turbinado sugar 1/4 cup molasses 1 3 -inch strip orange zest 1/2 teaspoon fresh lemon juice Vegetable oil, for frying Instructions: Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes. Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork. Discard the cinnamon sticks; let the liquid cool until just warm. Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top. Set aside until foamy, about 8 minutes. Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture. Add the flour and knead by hand until combined (the dough will be sticky). Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours. Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat. Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes. Discard the cinnamon stick and orange zest. Let the syrup cool slightly. Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels. Drizzle with the syrup.
Italian Porchetta Sandwich 6 cloves garlic 2 tablespoons fennel seeds, toasted 1 teaspoon red pepper flakes 2 tablespoons fresh oregano leaves 2 tablespoons chopped fresh rosemary 2 tablespoons fresh thyme leaves Kosher salt One 6-pound boneless pork belly, skin-on Kosher salt 2 large yellow onions, sliced 1/4-inch thick Freshly ground black pepper 1 cup mayonnaise 1 tablespoon chopped capers 1 tablespoon chopped fresh Italian parsley 1 lemon, zest and juice of Kosher salt and freshly ground black pepper 6 to 8 ciabatta rolls, split and toasted 2 cups baby arugula Instructions: Preheat the oven to 275 degrees F. For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread. For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals. Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking. Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period. Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes. Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper. For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper. Cut the porchetta into 1/4-inch-thick slices. To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.
Chocolate Mousse Truffles 1 pint heavy whipping cream 1/2 tablespoon butter 1 pound dark chocolate, finely chopped 1/4 ounce pure vanilla Cocoa powder Instructions: Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.
Polenta Birthday Cupcakes with Mascarpone Frosting 2 cups all-purpose flour 2 teaspoons baking powder 1 cup polenta, medium ground 1/2 teaspoon gray salt 2 sticks butter, softened 2 cups sugar, plus a pinch for whipping egg whites 6 eggs, separated 1/2 cup milk 2 teaspoons vanilla extract 2 lemons, zested 16 ounces mascarpone cheese 1/2 cup powdered sugar 4 cups mixed berries (raspberry, blueberry, blackberry) Instructions: Preheat oven to 350 degrees F. Line 2 cupcake pans with 12 paper muffin cups each. Sift together the flour and baking powder and stir in the polenta and salt. In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. With the mixer running add the egg yolks, 1 at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated. In a clean, dry bowl whip the egg whites until soft peaks form. Add a pinch of sugar while the whites are mixing. Add half of the whites to the mixture and beat with the paddle. Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter. Spoon the batter into the lined muffin molds to fill the cups about 2/3 full. Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. Cool the cupcakes completely to room temperature before frosting. Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined. Ice the cupcakes and decorate with the berries.
Sugar-Cranberry Pie 1 tablespoon unsalted butter 5 ripe but firm medium Anjou or Bosc pears, peeled and diced (about 8 cups) 1 1/2 12-ounce bags fresh cranberries 1 1/2 cups sugar 1 tablespoon cornstarch 1 tablespoon light corn syrup 2 whole cloves Juice of 1 lemon (about 3 tablespoons) Grated zest of 1 orange (about 2 teaspoons) For the crust: 1 stick cold unsalted butter, cubed, plus more for the pie pan 2 1/2 cups all-purpose flour, plus more for rolling the dough 1 teaspoon sugar, plus more for topping 1 teaspoon kosher salt 1/2 cup cold shortening 1 large egg, lightly beaten Instructions: Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly. Remove the pan from the heat, add the butter and toss in the pears and cranberries. Return to high heat and cook until the fruit is slightly tender, about 5 minutes. Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest. Mix to blend and cook over high heat until the syrup thickens, about 5 minutes. Remove from the heat and scoop into a bowl; refrigerate until cool. Remove and discard the cloves. Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate. In a large bowl, whisk the flour, sugar and salt. Work in the shortening and butter with your fingers until the mixture resembles small peas. Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together. Transfer the dough to a flat surface, roll it into a ball and cut in half. Shape each half into a smaller ball. Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes. Transfer the dough to a lightly floured surface. Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick. Gently fit the dough into the pie pan, pressing it into the bottom and side. Trim, leaving a 1-inch overhang; put the pan in the refrigerator. Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie. Put it on a baking sheet; refrigerate both crusts about 15 minutes. Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust. Brush the edge with the beaten egg; cover with the top crust. Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife. Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough. Put the pie on a rimmed baking sheet. Bake the pie, 10 minutes. Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes. Let cool completely on a rack. Sprinkle with sugar.
Garam Masala Chicken with Roasted Vegetables 1/2 cup peanut oil 4 teaspoons garam masala 1 (2-inch) piece ginger, sliced 8 medium garlic cloves, smashed 2 tablespoons kosher salt 1 (4 to 5 pound) whole chicken 1 1/2 pounds red potatoes, halved 1 pound butternut squash, large dice 1 medium red onion, large dice Freshly ground black pepper 1/2 cup plain whole milk yogurt Instructions: In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours. Arrange the rack in the center of the oven and heat oven to 400 degrees F. Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes. When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.
Apple Cobbler 8 cups apples, peeled, cored and sliced thin (Granny Smith works great) 1/2 cup sugar 1 tablespoon lemon juice 2 ounces unsalted butter, cut into small pieces 1 cup all-purpose flour 3 tablespoons sugar Pinch salt 2 teaspoons baking powder 2 ounces unsalted butter 8 tablespoons light cream 1 teaspoon vanilla extract Instructions: Heat oven to 400 degrees Combine apples, sugar and lemon juice. Dot with butter. Set aside. Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside. Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden.
Plum Caprese Salad 1 tablespoon champagne vinegar 1 teaspoon white balsamic vinegar Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges 3 ripe plums, cut into wedges 8 ounces burrata cheese 1/4 cup fresh basil leaves, thinly sliced 10 fresh mint leaves, thinly sliced Sea salt flakes, for garnishing Instructions: Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.

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