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Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy 2 cups crab stock 1 cup mirin 1 cup soy sauce 1/2 cup sliced fresh ginger 2 tablespoons toasted sesame oil 2 limes, juiced 4 large Dungeness crab, 2 to 2 1/2 pounds each, killed and cleaned 2 to 3 tablespoons honey 1/4 teaspoon coarsely ground black pepper Pinch red chile flakes 4 tablespoons cold unsalted butter 2 tablespoons chopped fresh cilantro Instructions: Prepare a grill to medium-high heat. In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil. Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a platter. Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls. Pour the sauce over and garnish with cilantro.
Carrot Cake Trifle 1/2 cup raisins 1/3 cup rum (see Cook's Note) Nonstick cooking spray, for spraying the baking dish One 15.25-ounce box carrot cake mix, plus ingredients listed on the box 1/2 cup toasted chopped walnuts 1/2 cup toasted sweetened flake coconut One 3.4-ounce box instant vanilla pudding mix, plus ingredients listed on the box 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla extract One 12-ounce package whipped cream cheese, at room temperature 1 cup orange melting wafers, such as Candy Melts 8 medium strawberries 3/4 cup crushed gingersnap cookies 3/4 cup crushed graham crackers Instructions: For the cake: In a medium bowl, combine the raisins and rum. Let soak until the raisins absorb the rum and become plump, about 30 minutes. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Mix the cake batter according to the package instructions. Drain the raisins and fold them into the batter with the walnuts and coconut. Pour into the prepared baking dish and bake according to the package instructions. Let cool completely. For the filling: Meanwhile, prepare the pudding according to the package instructions; refrigerate until chilled. Combine the heavy cream, sugar and vanilla in a large chilled bowl. Whip with a hand mixer or whisk until medium peaks form. Fold the whipped cream cheese into the prepared pudding. Fold the whipped cream into the pudding and cream cheese mixture. Refrigerate until using. For the garnish: Line a baking sheet with parchment paper. Melt the melting wafers according to the package instructions. Dip each strawberry into the melted candy all the way up to the green stem, covering all of the red of the strawberry. Let the excess drip off, then place on the prepared baking sheet. Let sit until the coating has hardened. Using a toothpick or skewer, mark lines across each covered strawberry to mimic the ribbed lines on a carrot. To assemble: Carefully remove the cake from the pan and place on a cutting board. Cut the cake into 1-inch cubes. Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling. Mix together the crushed gingersnap cookies and graham crackers and sprinkle over the top of the trifle. Arrange the dipped strawberries on top to mimic a carrot garden.
BBQ Pulled Pork Sandwich 1 cup ketchup 1/3 cup brown sugar 1/3 cup apple cider vinegar 2 teaspoons Worcestershire sauce 1/4 teaspoon cayenne 1/4 teaspoon red pepper flakes Pinch salt and freshly ground black pepper 2 tablespoons paprika 1 tablespoon dried oregano 1 tablespoon freshly ground black pepper 1 tablespoon brown sugar 2 teaspoons salt 1/2 teaspoon cayenne One 2 1/2-pound boneless pork shoulder, excess fat trimmed 1 tablespoon apple cider vinegar 1 teaspoon granulated sugar 1 1/2 tablespoons fresh parsley leaves, chopped 2 carrots, shredded Salt and freshly ground black pepper Instructions: 4 hamburger buns, warmed For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl. For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides. Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes. Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes. For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper. Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.
Halva Apple Pie Bars 12 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 cup all-purpose flour 1/2 cup whole wheat flour 1 gala apple, peeled and cut into 1/4-inch-thick slices 1 granny smith apple, peeled and cut into 1/4-inch-thick slices 2 teaspoons lemon juice 2 tablespoons all-purpose flour 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 3/4 cup all-purpose flour 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened 4 ounces crumbled halva or marzipan, optional but highly recommended A few pinches of sprinkles, optional Instructions: For the crust: Preheat oven to 350 F. Line an 8-by-8-inch square pan with enough parchment paper to have 1-inch wings on 2 sides. In a stand mixer fitted with a paddle, combine the butter, sugar, vanilla and salt and beat on medium until pale and fluffy. Reduce to low, add both flours and mix to combine. Press evenly into the pan and bake for 10 minutes. Let cool slightly, about 10 minutes, while you make the filling. For the filling: In a large bowl, toss the apples with the lemon juice. Sprinkle in the flour, sugar, cinnamon, cardamom, nutmeg and salt and toss to combine. Arrange evenly on top of the crust. For the crumble: In a medium bowl, combine the flour, sugar, cinnamon and salt. Add the butter and mix with your hands until crumbly. Sprinkle all over the apples. Sprinkle on the halva or marzipan and sprinkles, if using. Bake until the crumbles begin to brown, 35 to 40 minutes. Let cool in the pan completely, about 1 hour and then slice into bars. Enjoy!
Quinoa Bowl with Chicken and Avocado Cream 1 1/2 cups red quinoa 1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish 2 scallions, thinly sliced 2 tablespoon olive oil Kosher salt 1 firm-ripe avocado, halved, pitted and cut into large chunks 1/4 cup sour cream 3 tablespoons grated Parmesan Juice of 1 lime, plus 1 lime, quartered Pinch cayenne pepper 1 cup frozen fire-roasted corn, thawed 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound) 2 cups tortilla chips, crushed 1 cup store-bought or homemade black bean salsa 1/4 cup roasted and salted pepitas Instructions: Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy. If the corn still has a chill, microwave it for about 1 minute. Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing 1 cup (2 sticks) unsalted butter, at room temperature 1/2 bunch fresh sage, leaves finely chopped Kosher salt and freshly ground black pepper 2 large onions, finely chopped 1 loaf cornbread, cubed (about 6 cups) 1 large egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock 1 (12 to 14 pound) fresh turkey 1 cup pure maple syrup 1/4 cup hot water 8 strips smoked bacon 1/4 cup all-purpose flour 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
Sashimi of Fluke with Sweet Shrimp 16 slices sashimi-grade fluke, sliced thinly on the bias 16 cilantro leaves 32 chive tops 16 cooked sweet shrimp 1/4 cup nam plah fish sauce 1/4 cup fresh lime juice 1/4 cup shaved fresh cilantro roots* 1 cup shaved variety small chiles *substitute 2 tablespoons chopped cilantro Instructions: Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate. Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.
Potato Casserole: Food Network Nonstick cooking spray, for greasing the baking dish 6 large russet potatoes Pinch salt 8 ounces sliced bacon 1 cup milk 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup (1/2 stick) unsalted butter Pinch garlic salt Pinch freshly ground black pepper 2 cups grated Cheddar Instructions: Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.) While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside. Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth. Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
Chili Roasted Potatoes 1 1/2 pounds small red skinned potatoes quartered Extra-virgin olive oil, to coat 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder Salt and pepper Instructions: Preheat oven to 375 degrees F. Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Cookies and Cream Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (about 18 ounces) 1 teaspoon pure vanilla extract 3/4 cup coarsely crushed cream filled chocolate sandwich cookies Instructions: Line a 9-by-13-inch pan with foil. Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
Fish in a Pouch 4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish 1/8 teaspoon ground white pepper 1/8 teaspoon salt 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 2 teaspoons Worcestershire sauce 8 tablespoons (1 stick) unsalted butter, softened at room temperature 3 tablespoons paprika 2 tablespoons salt 2 tablespoons dried parsley 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon celery salt Instructions: In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter. Position rack in center of oven and preheat the oven to 375 degrees F. Season each fish fillet with 1/2 teaspoon of the Baby Bam. Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish. Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch. Repeat with the remaining fish fillets. Lay the pouches on a baking sheet and place in the oven. Bake for 20 minutes. Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away! Serve immediately. Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
Roasted Pork Loin with Peach BBQ Sauce 4 cups peaches, peeled and sliced 1 cup brown sugar 2/3 cup ketchup 2/3 cup apple cider vinegar 1/4 cup soy sauce 2 tablespoons garlic, minced 2 tablespoons ginger, minced One 2 1/2-pound boneless pork loin roast Kosher salt and cracked black pepper 1/4 cup low-sodium chicken stock 1 1/2 pounds small Yukon gold potatoes Kosher salt 1/2 cup half-and-half 3 tablespoons unsalted butter, melted 1/2 cup cream cheese, softened Freshly cracked black pepper Instructions: For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.
Candied Bacon 1 pound bacon 1 cup packed light brown sugar Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar. Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.
Sour Cream Mashed Potatoes 2 1/2 pounds baking potatoes, peeled and quartered 1 1/2 tablespoons salt 1 cup sour cream 8 tablespoons (1 stick) unsalted butter Salt and freshly ground black pepper Cracked Black Pepper garnish, recipe follows 2 tablespoons cracked black pepper 1/2 cup olive oil 2 tablespoons lemon juice 1 teaspoon salt Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor. In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
Giant Garlic-Cilantro Toasts 1/2 cup (1 stick) chilled unsalted butter, diced 2 tablespoons grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Large pinch cayenne pepper 3 cloves garlic, peeled and crushed 1/2 cup (packed) chopped fresh cilantro 1 green onion, chopped 1 pain rustique loaf of bread Instructions: Place the butter, cheese, salt, black pepper, cayenne pepper and garlic in a processor. Process until well blended, scraping down the sides of the bowl occasionally. Add the cilantro and green onions. Process with on/off turns until just combined (do not puree the cilantro or onion). Preheat the oven to 375 degrees F. Cut the bread crosswise into as many slices as needed, each should be 1/2-inch thick and 7 to 8 inches long. Arrange the bread slices directly on the oven rack. Bake until the slices are crusty outside but still soft inside, 10 to 12 minutes. Transfer the bread to a large rimmed baking sheet. Spread 1 tablespoon of the seasoned butter on each slice. Bake the toasts until very hot and crisp, 10 to 12 minutes. Serve hot.
Lebanese Pita 3 cups all-purpose flour, plus more for dusting 1/4 ounce (7g) package active dry yeast 1 1/4 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/2 cups lukewarm water Olive oil, for drizzling Instructions: Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours. Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat. Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
Don Quixote Grilled Cheese 6 tablespoons olive oil 1 clove garlic 4 ounces oyster mushrooms, sliced Salt and pepper 1 yellow onion, sliced One 12-ounce can roasted red peppers 1 tablespoon Olive Tapenade, recipe follows 2 slices sourdough bread 4 ounces fontina cheese, sliced Clarified butter, for grilling 2 tablespoons grated Parmesan 3 cups kalamata olives 1/2 cup capers 1/3 cup minced fresh parsley 3 tablespoons olive oil, plus more as needed Juice of 1 lemon, plus more as needed Instructions: For the vegetables: Add 3 tablespoons olive oil to a saute pan. Smash the garlic with the palm of your hand on a cutting board and add it to the pan. (Adding the garlic to the olive oil provides great flavor.) Add the mushrooms and 3 pinches each salt and pepper. Saute for 1 minute. Keep in mind that the mushrooms will continue to cook in the sandwich on the flattop. No one likes mushy mushrooms. Remove the garlic if desired. Add the remaining 3 tablespoons olive oil to the pan. Add the onions and 3 pinches each salt and pepper and saute for 1 minute. For the Don Quixote grilled cheese: Preheat a flattop to 350 degrees F. Spread the Olive Tapenade on one slice of bread. Add 2 ounces of the fontina to each slice of bread. Add a quarter each of the mushrooms and onions. Add a large pinch of red peppers and close the sandwich. Ladle some clarified butter onto the flattop and add the sandwich. Cook, flipping halfway through, until the bread is crisp and golden and the cheese is melted. Cut the Don Quixote; now it's ready to eat! Add the olives, capers, parsley, olive oil and lemon juice to a blender. Blend until smooth. Add a little more lemon juice or olive oil if desired.
Kale \Caesar\ Salad 5 cups shredded baby kale 3 breakfast radishes, thinly sliced 1 fennel bulb, thinly sliced 1/4 cup extra-virgin olive oil Juice and zest of 1 lemon Kosher salt Kosher salt 1 clove garlic, peeled 1 oil-packed anchovy fillet 1 egg yolk About 1 tablespoon extra-virgin olive oil 1/2 cup toasted breadcrumbs 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley Instructions: For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat. For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.
Herb-Apricot Chicken 3 tablespoons extra-virgin olive oil 3 pounds chicken breasts and boneless thighs, cut into large chunks Salt and freshly ground black pepper 1/4 cup aged balsamic vinegar 2 cups chicken stock 20 to 24 dried apricots, chopped 5 to 6 sprigs thyme A generous handful fresh flat-leaf parsley leaves, chopped 3 tablespoons chopped chives 1 lemon, 2 teaspoons zest and the juice Instructions: In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.
Smoked Shrimp Salad With Smoked Tomato Vinaigrette 1 1/2 lbs. large shrimp, peeled, deveined and butterflied 2/3-cup smoked tomato vinaigrette 6 cups baby spinach 12 large plum tomatoes sherry vinegar, to taste kosher salt, to taste freshly ground black pepper, to taste 1/2 head roasted garlic 1/2-cup olive oil Instructions: SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving. VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.
Grilled Grape Leaf Wrapped Salmon 10 grape leaves, fresh or jarred 5 preserved kumquats, chopped 1 tablespoon chopped dill 1 teaspoon minced garlic 1 teaspoon chili paste 1/2 teaspoon salt 1 teaspoon sweet Moroccan paprika 6 (4-ounce) salmon fillets Instructions: Preheat a grill to medium heat. If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften. Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered. Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.
Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing 1 pound small golden and red beets, scrubbed 2 tablespoons olive oil, plus more for drizzling Kosher salt and black pepper 3/4 cup plus 2 tablespoons orange juice 1 teaspoon sugar 4 ounces goat cheese, room temperature 2 tablespoons champagne vinegar 1 tablespoon heavy cream 2 medium oranges 8 ounces baby arugula 1/2 medium red onion, thinly sliced Instructions: Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams
Sweet Potato and Praline Pie Sweet Pecan Pie Crust, recipe follows 1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized 2 large eggs 3/4 cup heavy cream 1/3 cup brown sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons butter 1/4 cup white sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 cup toasted pecans, lightly crushed Pinch salt 1 cup all-purpose flour 1/4 cup finely ground pecans 1 tablespoon sugar Pinch salt 1 stick unsalted butter, chilled and cut into small pieces 2 tablespoons ice water, plus more if needed Instructions: Preheat the oven to 375 degrees F. Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes. Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt. Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator. To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve. Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper 1/2 pound dried ancho chiles 2 tablespoon honey 1 tablespoon minced garlic 1 tablespoon kosher salt 1 cup vegetable oil 3 pound center cut pork loin Salt and pepper 2 poblano peppers Olive oil 1/2 pound dried black-eyed peas 2 plum tomatoes 1 green bell pepper 1/2 red onion 1 ear fresh corn 4 ounces Lime Vinaigrette 1 teaspoon chopped fresh cilantro leaves Salt and pepper 1/2 cup sour cream 2 teaspoons smoky paprika Instructions: Pork: Place the anchos in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch. Drain, run under cold water, and drain again. When cool enough to handle, pull the peppers open and remove all of the seeds. Place the flesh in the bowl of a food processor. Add the honey, garlic, and salt. With the processor running, add the oil in a slow stream. Process until the mixture forms a paste. Set aside. Sprinkle the pork with salt and pepper and set aside. Spray a large saute pan with cooking spray and place over high heat for 1 minute. Place the pork in the hot pan and sear for 1 minute on all sides. Remove from pan and let cool for 10 minutes. When cool, coat the pork liberally with the ancho paste. Refrigerate for 1 hour. Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side. Use a instant-read meat thermometer for this - they're virtually foolproof. Remove the pork from the grill and wrap it in foil for 10 minutes. Black-Eyed Pea Salad: Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides. Place them in a paper bag and close it tightly. Set the bag aside until the peppers are cool enough to handle. Next, remove them from the bag and peel the skin off and discard - it'll come off very easily. Rinse peppers under cool water, cut in half, and remove the seeds. Drizzle each half with a little olive oil and set aside. If you're more organized than me you can soak the peas overnight. Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water. Place the pan over medium-high heat and bring to a boil. Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender. Remove from the heat, drain, and set aside. Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl. Cut the corn off the cob and add to the bowl. Add the peas, lime vinaigrette, and cilantro, and toss. Add salt and pepper, to taste. Mound the salad onto the center of 4 dinner plates. Place 1/2 a poblano on top of each of the salads. Next, uncover the pork and slice into 1/2-inch slices. Divide among the plates, placing the pork on top of the poblanos. Quickly whisk the sour cream and paprika together and top the pork with a dollop. Serve the rest on the side. Serve immediately. Lime Vinaigrette: 1/4 cup freshly squeezed lime juice 1 teaspoon Cilantro Pesto 1/2 cup olive oil Salt and pepper Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
Marinara Sauce 2 tablespoons olive oil 1 medium onion, chopped 2 teaspoons minced garlic 1 (28-ounce) can crushed tomatoes 1 teaspoon oregano, dried 1 teaspoons basil, dried 1 whole bay leaves 1/2 teaspoon sugar Salt and pepper, to taste Instructions: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
Tablescape Center Piece Mini Cakes Three Ways Nonstick cooking spray Flour, for dusting 1 (18.2-ounce) box vanilla cake mix 1 1/4 cups buttermilk 1 (16-ounce) can vanilla frosting 2 cups confectioners' sugar, divided 1 to 2 tablespoons lemon juice Red and blue food coloring Instructions: Preheat the oven to 450 degrees. Spray the mini brioche tins with nonstick cooking spray. Lightly dust with flour and place on a sheet tray. Line cupcake tin with white paper liners. Prepare the cake mix according to package instructions, substituting the buttermilk for the water in recipe. Fill the brioche tins and cupcakes 2/3 of the way to the top. You should get about 18 cupcakes. Bake, rotating pans halfway, until tops are golden and a toothpick inserted in the center comes out clean. Brioche tins will take about 8 to 10 minutes, cupcakes will take 12 to 15 minutes. Remove from the oven and cool 5 minutes before unmolding and cooling completely on a wire cooling rack. To make the poured icing for mini fluted cakes: Combine 1/2 cup confectioners' sugar with enough lemon juice to form a thin glaze about the consistency of syrup. Dye with equal amounts of red and blue food coloring until the desired lavender color is reached. Place the cakes upside down on a cooling rack fitted inside a sheet tray. Pour the icing over the top of the cakes, allowing it to drip down the sides and completely coat the cake. Allow to set up. Meanwhile, mix enough of the confectioner's sugar (1/4 to 1/3 cup) for the icing to thicken; it should be about the consistency of pancake batter. Add an additional drop or 2 of each food coloring to deepen the color. Place the icing in a small zip top bag and snip the corner. Pipe just over the top of the fluted cake, allowing it to drip down the sides. To make the frosting for the cupcakes, combine the can of vanilla frosting with enough of the remaining confectioners' sugar to stiffen slightly and allow the frosting hold a shape when piped. Color with equal amounts of red and blue food coloring to the desired lavender color. Place in a pastry bag or a resealable zip top bag fitted with a round pastry tip. Put 12 cupcakes into lavender cupcake covers. Pipe the frosting on top, holding the tip just above surface of the cupcake and raising slightly as you squeeze to form a ball of frosting. To assemble: Place the cupcakes evenly spaced on the largest bottom tier and top each with a small sprig of lavender. On the middle tier arrange the fluted cakes evenly. On the top tier place 4 store bought petit fours. Once on the table, sprinkle the whole stand with edible glitter.
Rosemary Pan Seared Beef Tenderloin Skewers 1/2 pound beef tenderloin, cleaned 2 bamboo skewers Sea salt Fresh ground black pepper 4 rosemary sprigs 2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons Instructions: Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.
Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce 6 plum tomatoes or 4 beefsteak tomatoes, halved Olive oil, for brushing Kosher salt and freshly ground pepper 1 teaspoon honey 1 chipotle in adobo sauce or 1 tablespoon chipotle hot sauce 3 heaping tablespoons prepared horseradish Dash of Worcestershire sauce Juice of 1/2 lime 1/2 cup chopped fresh cilantro Grilled large shrimp, for serving Instructions: Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes. Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp.
Lavender and Lemon Cookies 3/4 cup all-purpose flour 1/2 cup almond flour 2 tablespoons arrowroot 2 tablespoons sugar 1 tablespoon dried lavender 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1 stick unsalted butter, cut into 1/2-inch pieces, chilled 1 large lemon, zested 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda. Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Baked Tomatoes with Orzo and Olives 4 large yellow tomatoes, halved, hollowed 3 cups cooked orzo 1/4 cup chopped olives 1 teaspoon finely minced garlic 3 tablespoons chopped basil, or parsley if unavailable 3 teaspoons toasted pine nuts 1 tablespoons extra virgin olive oil 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 350 degrees. Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately. FRIED GREEN TOMATOES Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides. TIP: ROASTING TOMATOES Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.
Tomato Fondue 2 tablespoons minced shallots or scallions 2 tablespoons butter 2 1/2 cups, more or less, fresh tomato pulp, chopped 4 tablespoons or more drained and seeded canned Italian plum tomatoes, if needed Salt and pepper Fresh herbs, such as fresh basil and parsley, or tarragon; or dried herbs to taste (tarragon, oregano, thyme Instructions: Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.
Cheesy Apple Skillet Pie 2 tablespoons unsalted butter 8 Granny Smith apples, peeled, cored and thinly sliced 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup packed light brown sugar 1/2 cup shredded white Cheddar 2 tablespoons cornstarch 1/2 teaspoon kosher salt One 9-inch prepared pie dough 3 1/2 cups cheese crackers 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, melted 1 lemon 6 large fresh sage leaves 1 cup heavy whipping cream 2 tablespoons maple syrup 1 teaspoon kosher salt Instructions: For the pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F. Warm a medium saute pan over medium heat and melt the butter. Add the apple slices, cinnamon and nutmeg and cook until slightly softened, about 4 minutes. Pour apples into a large bowl and cool in the fridge, about 5 minutes. For the streusel topping: Meanwhile, fill a gallon resealable plastic bag with the cheese crackers and use a rolling pin to crush into small crumbs, but not a fine powder. Add to a medium bowl with the light brown sugar and salt and stir to combined. Stir melted butter into the mixture, tossing to bind your streusel, and set aside for pie assembly. Back to the pie: Remove the apples from the fridge and stir in the light brown sugar, Cheddar, cornstarch and salt. Fit the pie dough into a 10-inch cast-iron skillet. Gently press the dough against the sides of the skillet to form the bottom crust of the pie. (The crust will not reach the top edge of skillet and this is just fine.) Pour the apples into the skillet. Generously sprinkle the streusel on top of the apples and spread in an even layer. Bake the pie on the preheated baking sheet until golden brown and bubbly, 45 to 50 minutes. Allow the pie to cool about 45 minutes before serving. For the lemon maple sage whipped cream: Meanwhile, zest the entire lemon into a medium bowl. Gather sage leaves together in a tight bundle and grate the bundle into the bowl with the zest (it's okay if a few larger pieces fall in). Add the heavy cream, maple syrup and salt and stir together until combined. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer fitted with the whisk attachment. Use a rubber spatula to press on the lemon and sage mixture in the sieve, to get out all the possible flavor. Beat the cream until it holds medium peaks and serve a dollop on each pie slice.
Red Sauce Base - Marinara 1/3 cup extra-virgin olive oil 1 large yellow onion, diced 4 cloves garlic, peeled and thinly sliced or minced 2 cups minced or grated carrots 1/2 cup dry red wine 3 tablespoons fresh minced thyme Salt and freshly ground pepper 120 ounces canned whole peeled tomatoes, crushed 1 cup fresh basil leaves Instructions: In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.
No-Bake Peanut Butter-Chocolate Cookies 1/2 cup (1 stick) unsalted butter 1 3/4 cups sugar 1/2 cup milk 3 cups quick-cooking oats 3/4 cup peanut butter 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 1 cup (6 ounces) milk or dark chocolate chips Instructions: Line 2 baking sheets with wax or parchment paper. Melt the butter in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk and bring to a boil; boil for 1 1/2 minutes. Remove from the heat and immediately stir in the oats, peanut butter, vanilla and salt, stirring to combine. Add the chocolate, stirring until just combined. Drop the dough by rounded tablespoonfuls on the prepared baking sheets. Let the cookies stand until set, about 30 minutes.
Slow Cooker Asian BBQ Ribs 1/4 cup sesame oil 2 tablespoons chopped fresh ginger 4 cloves garlic, chopped 1 bunch green onions, white and green parts, chopped 1 cup brown sugar 1/2 cup chili sauce 1/2 cup low-sodium soy sauce 1/3 cup rice wine vinegar 1/4 cup honey 2 large racks pork baby back ribs (4 to 5 pounds) Salt and pepper 1 tablespoon cornstarch Instructions: Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool. Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.
Enchiladas Verdes 2 bone-in chicken breast halves 2 cups chicken stock 1/4 white onion 1 clove garlic 2 tsp. salt 1 pound fresh tomatillos, husks removed 3 serrano peppers 1/4 white onion, diced 1 clove garlic, minced 1 pinch salt 12 white corn tortillas 1/4 cup vegetable oil 1 cup crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped Instructions: 1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. 2. In a separate saucepan, place tomatillos and serrano chilies in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil. 3. Pour vegetable oil in a large frying pan over medium/high heat. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Boston Cream Pie 1 cup heavy cream, boiling 1 cup plus 2 tablespoons sifted cake flour 2/3 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/4 cup cooking oil 2 egg yolks 1 teaspoon vanilla 2 egg whites 1/4 teaspoon cream of tartar Pastry cream, recipe follows Ganache, recipe follows 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise, seeds scraped out 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 8 ounces semisweet chocolate Instructions: Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted. To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
Cornbread Stuffing 4 tablespoons butter 2 cups chopped yellow onions 1 cup chopped celery 2 cups fresh corn kernels 2 tablespoons minced garlic 1 cup diced red pepper 1/2-pound diced smoked ham 2 eggs 3 cups chicken stock 1/2 cup heavy cream 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped flat-leaf parsley Salt and freshly ground black pepper 8 cups cubed and toasted cornbread Instructions: Preheat oven to 375 degrees F. Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
Cheddar Biscuits 3 1/2 cups flour 2 tablespoons baking powder 1 tablespoon sugar 2 teaspoons cayenne 2 cups grated sharp Cheddar 2/3 cups cold butter, cubed 1 3/4 cups buttermilk Salt and freshly ground pepper Instructions: Chuck Hughes' awesome Cheddar biscuits are a taste bud pleasing substitute for dinner rolls. Preheat the oven to 450 degrees F. In a large bowl, mix together flour, baking powder, sugar, cayenne, salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix. Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough. On a lightly floured surface, flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork) until it is all used. Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm.
Guacamole con Chile 2 large ripe Haas avocados 1 teaspoon minced garlic 1 tomato, finely chopped 1/2 onion, finely chopped 1 lime juice juiced 1 jalapeno chile, seeded and chopped 1/2 teaspoon coarse salt 1/2 bunch cilantro chopped Freshly ground pepper Instructions: Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper. Serve immediately with corn chips or slices of jicama.
FeasTO Pho Dumplings 1 pound ground beef 1 cup finely chopped Napa cabbage 1/2 cup finely chopped cooked glass noodles (see Cook's Notes) 1/4 cup finely chopped scallions 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1 large egg 2 tablespoons packaged pho spices (see Cook's Notes) 1 tablespoon Asian fish sauce 1 tablespoon sugar Salt and ground black pepper 30 to 35 round dumpling wrappers (about 10 ounces wrappers) Canola or vegetable oil for frying Soy sauce, for dipping, optional Instructions: In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed. Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal. Pinch the edges to make decorative pleats. Repeat with all the wrappers. Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes. Transfer the dumplings to a paper towel-lined plate to drain. Serve hot with soy sauce for dipping, if using.
Astakos Spiros-Lobster 2 (2 1/2 pound) lobsters 1/2 cup extra virgin olive oil 1/4 cup lemon juice 1/2 pound lump crabmeat 1 cup bread crumbs 1 small egg 1/4 cup mayonnaise 2 tablespoons scallions, chopped Basil, chopped, to taste Chile flakes, to taste 1 tablespoon chopped dill Salt and freshly ground black pepper, to taste Instructions: When cooking lobster, make sure the lobster is alive. Bring a pot of salted water to a boil and immerse the lobster, tail first, into the water and cook for 8 to 10 minutes. The shell should turn bright orange. Once the lobsters have cooled, cut the lobster in half, lengthwise. Remove the entire inside of the head and rinse. In a bowl, mix together the crabmeat, mayonnaise, egg, 3/4 cup breadcrumbs, scallions, chile flakes, dill, salt and pepper. With the lobster halves on their side, meat side up, fill the head with crabmeat stuffing, sprinkle with remaining breadcrumbs and bake in a 350 degree oven until warm and the bread crumbs have browned lightly.
White Queso Dip 4 1/2 teaspoons cornstarch 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground cumin 8 ounces white American cheese, shredded (about 2 cups) Two 5-ounce cans evaporated milk Fresh cilantro leaves, for garnish Finely diced jalapeno, for garnish Finely diced red onion, for garnish Tortilla chips, for serving Instructions: Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes. Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.
Fried Chicken and Gravy 1 pound self-rising flour 1 tablespoon pepper 1 tablespoon garlic salt 1 tablespoon salt 5 pieces bone-in chicken Vegetable oil, for frying 1 small yellow onion, chopped Instructions: Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated. Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate. Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes. Plate the chicken and pour some gravy over the top to serve.
Homemade Herbed Pasta with Feta, Lemon and Pine Nuts 2 cups all-purpose flour 2 cups semolina flour, plus more for dusting 1 cup loosely packed fresh parsley, finely chopped 1/4 cup olive oil 4 large eggs plus 2 yolks Kosher salt and freshly ground black pepper 1/3 cup olive oil 1/2 cup raw pine nuts 4 cloves garlic, minced 8 slices preserved lemon, rinsed and finely chopped 2 cups lightly packed fresh mint, chopped Freshly ground black pepper 2 cups crumbled feta cheese Crushed red pepper Instructions: For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes. Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests. Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water. For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 2 fresh basil leaves, chiffonade 2 tablespoons finely diced red onion 1 1/4 cups olive oil Salt and pepper 2 tablespoons olive oil 2 red onions, minced 1 jalapeno pepper, minced 1 pound dried black beans, cooked until tender and drained 1/2 cup Citrus Vinaigrette 1 teaspoon ancho chile powder 4 red bell peppers, roasted, peeled and seeded 1/2 medium red onion coarsely chopped 1 canned chipotle pepper 6 tablespoons fresh lime juice 1 cup pure olive oil Salt and freshly ground pepper Instructions: Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.; Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.; In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper. CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle. CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper. ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.
Almond Olive Oil Bundt Cake 1 cup extra-virgin olive oil, plus more for the pan 2 1/2 cups all-purpose flour, plus more for dusting 3/4 cup almond flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/2 cup unsweetened almond milk 2 cups confectioners' sugar 2 to 3 tablespoons milk Pomegranate seeds and chopped toasted almonds, for topping Instructions: Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.
Beef Tenderloin in Salt Crust 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons fresh ground black pepper 5 egg whites 1 1/2 cups water 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage) 1 (6 to 7-pound) whole beef tenderloin, trimmed 1 tablespoon olive oil Instructions: Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours. Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. Preheat oven to 400 degrees F. In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.
Nordic Breakfast Porridge 2 1/2 cups whole milk 1 cup barley flakes 2 tablespoons light brown sugar 1 tablespoon unsalted butter Kosher salt 1 pint raspberries 1 tablespoon light brown sugar 1/2 Granny Smith apple, cut into matchsticks 2 tablespoons roasted pistachios, chopped 4 teaspoons chia seeds, covered in 1 tablespoon water 1/4 cup whole milk Ground cinnamon, for sprinkling Instructions: For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt. For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork. Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.
Iced Coffee 3 tablespoons chocolate almond coffee (or flavoured coffee) 6 cups water Ice cubes Instructions: Make the coffee following the instructions for the coffee machine. Place jug of coffee into refrigerator. Allow the coffee to cool completely. This should take about 1 hour. Pour the coffee over ice in glasses and serve.
Antipasti Platter 1/2 pound marinated roasted peppers, recipe follows 1/4 pounds grilled eggplant 1/4 pound grilled zucchini 1/2 pound marinated mushrooms 1/2 pound assorted green and black olives 1 (7-ounce) jar marinated artichokes 3/4 pound marinated or plain bocconcini (small mozzarella balls) 1/2 pound soppressata (hard Italian sausage), thinly sliced 3 large (about 2 pounds) red bell peppers 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: Arrange all components decoratively on a large platter. Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips. In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.
Manhattan Clam Chowder 3 slices thick-cut bacon, cut into 1/2-inch pieces 4 stalks celery, thinly sliced 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 3/4-inch pieces 1 large onion, finely chopped 1 large carrot, cut into 1/2-inch pieces 1 clove garlic, minced 2 bay leaves 6 sprigs thyme, leaves coarsely chopped Kosher salt and freshly ground pepper 1 28-ounce can crushed San Marzano tomatoes 1 1-pound package frozen shelled clams, thawed 2 cups bottled clam juice Oyster crackers, for serving (optional) Instructions: Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes. Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers. Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g
Warm Goat Cheese in Phyllo 12 sheets phyllo dough, defrosted 6 tablespoons (3/4 stick) unsalted butter, melted 2 to 3 tablespoons plain dry bread crumbs 3 (3.5- to 5.5-ounce) fresh goat cheese discs Baby salad greens, such as arugula and mesclun mix, for 6 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Instructions: Preheat the oven to 375 degrees F. Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares. Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages. Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes. While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten. Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.
Toasty Seeded Bread Sticks 1/2 recipe baguette dough, see below 1/3 cup, (3 ounces) sesame seeds 1/4 cup, (2 ounces) poppy seeds 2 to 3 tablespoons extra virgin olive oil Kosher salt for sprinkling 1 1/4 teaspoons active dry yeast 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F) 3 cups, (13 1/2 ounces) unbleached all-purpose flour 1 cup, (4 1/2 ounces) cake flour (see note) 2 1/4 teaspoons Kosher salt 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water (75 degrees F) Instructions: Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled. Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt. Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled. Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door. After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door. Mist again after 1 more minute. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside. Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving. A variation on the baguette . Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient.; Recipe Courtesy of Amy Scherber .
Lightly Picked Cucumber and Caviar 1 Japanese cucumber (long English will do) Pinch sea salt Splash white wine vinegar Pinch sugar Caviar, for garnish Dill sprigs, for garnish Instructions: Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
Lemon and Raspberry Cream Cake Nonstick baking spray, for the cake pan 1 cup raspberries Zest and juice of 1 lemon 1 cup plus 1 tablespoon granulated sugar 2 large eggs 1 cup heavy cream 1 teaspoon vanilla 1 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/4 cup sour cream, at room temperature 3 tablespoons salted butter, softened 4 cups confectioners' sugar Fresh mint leaves, for garnish 1/4 cup raspberries, for garnish, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter. In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup. Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate. For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined. Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.
Potato Latkes 2 large baking potatoes 1 extra-large egg, whisked 3 tablespoons all-purpose flour 1 1/4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons clarified butter Instructions: Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel 1 quart (4 cups) half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cup sugar 1/2 cup peanut butter, preferably smooth 2 cups all-purpose flour 1/2 cup sugar 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 2 egg yolks 1 tablespoon heavy cream, or more as needed 1/4 teaspoon pure vanilla extract 7 ounces bittersweet chocolate 2 tablespoons unsalted butter 7 eggs 1/2 cup sugar 3/4 teaspoon pure vanilla extract 1/2 teaspoon salt 4 cups sugar 1/2 cup water 1 1/2 cups red wine, Cabernet or another full-bodied wine Instructions: Make the ice cream: Heat the half-and-half and vanilla bean in a saucepan over medium heat, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set the mixture aside to infuse for 10 to 15 minutes. Whisk together the egg yolks and sugar in a medium bowl. Whisking constantly, slowly pour the hot half-and-half mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Immediately whisk in the peanut butter and whisk until smooth. Strain the mixture into a bowl to smooth it and remove the vanilla bean. Rest the bottom of the bowl in the ice bath and let the mixture cool, stirring often, for 2 hours. Freeze according to the directions of the ice cream machine. Make the crusts: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. Whisk the egg yolks, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the mixture seems too dry, add another teaspoon of heavy cream. Turn the dough out onto a work surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, until ready to use. (The recipe can be made up to this point and keep refrigerated for up to 2 days.) Roll out the dough 1/8-inch thick on a lightly floured surface and cut out circles that are 2 inches larger in diameter than the mini-muffin cups. Spray the muffin tin well with nonstick cooking spray, then gently press the dough rounds into the cups, easing the dough completely into the cups. Smooth out the folds by pressing the dough against the sides and bottoms of the cups (the walls will become a little thicker). Use your fingers to form the rim of each tartlet into an even edge, pulling or cutting off extra bits of dough, if necessary. Spray the bottom-outside of another mini-muffin tin with nonstick spray and gently push it down into the tin with the dough rounds so that it \spoons\ into the bottom cups. This will help prevent shrinkage during baking. Chill for 30 minutes. Heat the oven to 375 degrees F. Keeping the tins pressed together, turn them upside down on a sheet pan. Bake until the crusts are dry and golden but not brown, about 12 minutes. Let them cool upside down for 20 minutes, then invert the pans and carefully lift the top tin out, leaving the pastry cups in the bottom tin. Meanwhile, make the filling: Melt the chocolate and butter together in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove the mixture from the heat and whisk in the eggs, sugar, vanilla, and salt. Heat the oven to 350 degrees F. Pour the filling into the prebaked tart shells (still in their tins) and bake for 11 to 13 minutes, until the filling is set at the edges but still a little moist in the center. Meanwhile, make the caramel sauce: Pour the sugar into the center of a deep saucepan. Carefully pour 1/2 cup water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring the mixture to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until it is amber-caramel, 10 to 20 minutes. When the mixture is done, immediately remove the pot from the heat. Use a wooden spoon to slowly stir in the red wine. Set aside. When ready to serve, arrange the tarts on serving plates. Put a dollop of the sauce on the plate on 1 side of the tart and a small scoop of the ice cream on the other side. Serve immediately.
Alfredo Shrimp Scampi Casserole 4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish 12 ounces rotini pasta 1 pound frozen peeled and deveined medium shrimp 2 cups chicken broth 1/4 teaspoon red pepper flakes 2 cloves garlic, minced Zest of 1/2 lemon Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1/3 cup loosely packed fresh parsley, chopped 1/2 cup heavy cream, warmed Instructions: Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter. Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes. Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
Ashley's Banana Bread with Chocolate Chip Sauce Cooking spray 3/4 cup (1 1/2 sticks) butter 1 1/2 cups sugar 2 large eggs 4 ripe bananas, mashed 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup buttermilk, well shaken 1 cup chopped pecans 8 ounces milk chocolate chips 1 cup heavy cream Instructions: For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray. With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans. Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely. For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.
John's Mashed Potatoes 1 1/2 lbs. red skin new potatoes, scrubbed Kosher salt 1/2-3/4 cup unsweetened soy milk 3-4 Tbs. unsalted butter freshly cracked black pepper Instructions: Cut potatoes in half if small, or in 1 1/2\ pieces depending on size. Bring water to boil in a medium sauce pan, when it is boiling add 1/4 cup salt. Add potatoes to pot and return it to a slow boil, just above a simmer. Cook potatoes at a slow boil until tender. Remove from heat and drain in a colander. Place potatoes in a bowl and cover loosely and set aside. Just before serving, using an immersion blender, stir and mash potatoes, gradually stirring in soy milk until you've reached the desired consistency. Stir in butter and taste for seasoning, adding additional salt to taste and plenty of black pepper. Serve immediately.
Strawberries with Balsamic Vinegar 2 pints strawberries 2 tablespoons balsamic vinegar Fresh mint, for garnish Instructions: Wash the strawberries and drain. Trim and slice strawberries, and place in a cup or serving dish. Drizzle the balsamic vinegar over the strawberries. Serve with fresh mint leaves.
Cheese Straws About 1/2 cup freshly grated Parmesan cheese or sharp cheddar 1 teaspoon paprika 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper Rectangle of store-bought puff pastry, about 9 by 12 inches Instructions: In a bowl combine the cheese, paprika, salt and cayenne and chill until later. Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches. Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees. Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape) Bake for 20 minutes. Cut into smaller \straws\.
Potato, Goat Cheese, Caramelized Onion and Cherry Tomato Pizza One .25-ounce packet active dry yeast 2 teaspoons sugar 1 cup all-purpose flour, plus more for flouring the work surface 1 cup whole-wheat flour 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for coating the bowl 1 large onion, caramelized 1 1/2 cups marble red potatoes, cooked and halved 1/2 cup cherry tomatoes, sliced in half 5 ounces goat cheese, crumbled Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.
Ultimate Stadium Corn Dogs 1 to 2 quarts peanut or corn oil One 8.5-ounce box corn muffin mix, preferably Jiffy 3 tablespoons milk, or more as needed 1 large egg 2 tablespoons juice from a jar of pickled jalapenos Kosher salt 6 hot dogs 1/2 cup all-purpose flour Your favorite mustard, for dipping Instructions: Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel. Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes. Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.
S'mores Pancakes 3 cups flour 1/4 cup white sugar 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 3/4 teaspoon ground cinnamon 3 cups buttermilk 1/2 cup whole milk 3 large eggs 5 tablespoons butter, melted, plus 1 teaspoon, for the pan 1 teaspoon pure vanilla extract 2 cups chocolate chips 1 1/2 cups chocolate-hazelnut spread 1 1/2 cups marshmallow cream 1/2 cup graham cracker crumbs 1 1/2 cups mini marshmallows Flakey sea salt, for sprinkling Instructions: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter. Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made. Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.
Salsa Verde 2 cups fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 2 tablespoons capers 2 anchovy fillets 2 cloves garlic 1 lemon, finely zested, plus 1/4 cup lemon juice Freshly ground black pepper Instructions: Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve.
Roasted Root Medley 2 medium beets, peeled, halved and each half quartered into wedges 3 medium carrots, peeled, quartered lengthwise and cut in half or thirds 2 large parsnips, peeled, quartered lengthwise and cut in half or thirds 1 sweet potato, peeled, quartered lengthwise and cut in half or thirds 1 yellow onion, cut into 8 wedges 1/4 cup olive oil Salt and freshly ground black pepper Juice and zest of 1 orange 1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes. Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season. Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.
Mostaccioli 1 1/2 cups all-purpose flour 3/4 cup cake flour 1/2 cup almond flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1/4 teaspoon ground nutmeg Zest of 1/2 large lemon Zest of 1/2 small orange 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 cup sugar 1/4 cup whole milk 2 tablespoons dark rum 1 large egg, at room temperature 1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli 1/4 cup heavy cream Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended. In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes. For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth. Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
Peppermint Hot Cocoa 2 cups your favorite hot chocolate 6 ounces peppermint schnapps 1 1/2 cups whipped cream 2 tablespoons chocolate shavings 2 tablespoons crushed peppermint candies Instructions: Divide the hot chocolate among mugs and add the schnapps. Divide the whipped cream and spoon over top of each. Sprinkle with the chocolate shavings and peppermint candies.
Cajun Chicken with Pinto Beans 2 large skinless, boneless chicken breasts (about 12 ounces each) 1 tablespoon extra-virgin olive oil 2 teaspoons Cajun seasoning 3 slices thick-cut bacon, chopped 1 large red bell pepper, chopped 1 bunch scallions, chopped (white and green parts separated) 1 bunch scallions, chopped (white and green parts separated) 1 15-ounce can pinto beans, drained and rinsed 1 1/2 cups frozen corn (preferably fire-roasted), thawed 3 tablespoons jarred sofrito (available in the Latin-foods aisle) 1/4 cup heavy cream Juice of 1 lime Kosher salt Instructions: Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes. Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.
Picnic Potato and Chicken Salad 4 Idaho potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 (6-ounce) skinless chicken breast 3 slices cooked bacon, crumbled 1/4 cup diced celery 1/4 cup diced onion 1 garlic clove, minced 1/2 cup mayonnaise 2 teaspoons mustard 1 tablespoon paprika 2 tablespoons chopped parsley leaves 2 sage leaves, chopped 2 heads Bibb lettuce Instructions: Preheat oven to 400 degrees F. Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes. Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes. In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined. Serve salad in Bibb lettuce cups. Roll up and eat.
Date and Walnut Loaf 1 cup pitted dates, roughly chopped 1 teaspoon baking soda 1 cup boiling water 1 1/2 cups sifted all-purpose flour 1/4 teaspoon salt 1/2 cup firmly packed brown sugar 1/2 cup coarsely chopped walnuts 1 egg 1 tablespoon vegetable oil 8 ounces cream cheese, softened and whipped 1 tablespoon sugar 1 tablespoon grated lemon zest Instructions: Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well. Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold. Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest. To serve, slice the bread thin and top with a spoonful of cream cheese.
Crispy Chicken with Lemon Orzo 2/3 cup all-purpose flour Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin-on (about 8 ounces each) 1/4 cup canola oil 9 tablespoons good European-style unsalted butter, such as Plugrá, divided 2 tablespoons minced fresh parsley Lemon Orzo with Feta, recipe follows 1 lemon, cut into 8 wedges Preheat the oven to 450 degrees F. Kosher salt and freshly ground black pepper 1 cup orzo 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons good olive oil 1 tablespoon minced fresh dill 1 cup small-diced feta, preferably Greek (4 ounces) Instructions: Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle. Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley. Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate. In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
3 Meat, 3 Bean, 3 Chili Chili 2 pounds chuck roast, cut into small cubes Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 pounds ground beef 1 pound fresh chorizo 8 cloves garlic, minced 1 large onion, chopped 1 jalapeno, minced Two 12-ounce bottles pale lager beer One 14-ounce can chopped tomatoes 1/2 cup tomato paste 2 guajillo chiles 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon Mexican oregano 2 bay leaves Two 15-ounce cans pinto beans, drained and rinsed Two 15-ounce cans red kidney beans, drained and rinsed Two 15-ounce cans black beans, drained and rinsed 1/4 cup masa harina Diced tomatoes Cubed avocado Grated Cheddar cheese Sour cream Lime wedges Fresh cilantro leaves Instructions: Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste. Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours. Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes. Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
\Oregon Wild\ Fish Tacos 8 (10-inch) flour tortillas 8 ounces goat cheese, softened 1 pound grilled salmon, flaked into small chunks 8 ounces Dungeness crabmeat, picked over 8 ounces cooked bay shrimp 6 ounces shredded Cheddar 2 tablespoons minced cilantro leaves 1 cup julienned red bell pepper Olive oil, for brushing 16 romaine lettuce leaves 2 cups minced red onion 2 cups chopped tomatoes Lemon wedges Sour cream Guacamole Salsa verde Instructions: Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close. On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls.
Chocolate Candy Bar Pie 1 bar (8 ounces) chocolate candy, broken into pieces 3 tablespoons butter 1 container (8 ounces) frozen whipped topping, thawed 1 prepared chocolate pie crust Instructions: 1. Melt chocolate and butter in saucepan over low heat. Remove from heat; let stand 2 minutes. 2. Add whipped topping to saucepan; fold together until completely blended. 3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at least 2 hours.
Cheesy Potato Puffs ½ Cup Unsalted butter, or 1 stick ½ Cup Whole milk ½ Cup Sour cream 1 Cup Flour 4 Eggs, divided 2 Cups Shredded cheddar cheese * 2 Cups Ore-Ida® Potatoes O'Brien With Onions and Peppers 1 Teaspoon Salt br erm * TIP: For a little extra zest, substitute shredded cheddar cheese with shredded hot pepper cheese. /em Instructions: 1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray. 2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes. 3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart. 4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature.
Grilled Herb Vinaigrette with Grilled Vegetables 12 medium carrots, quartered lengthwise 11 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon ground cumin 2 red bell peppers, halved and seeded 1 teaspoon sweet paprika 2 large leeks, ends trimmed 14 to 16 sprigs flat-leaf parsley 1 jalapeno, seeded and halved 3 tablespoons red wine vinegar 1 tablespoon dark brown sugar 1 medium orange, juiced 1 tablespoon Dijon mustard Instructions: Preheat a grill to medium-high. Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika. Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes. Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes. Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop. Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning. Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.
Cucumber Yogurt Dip with Pita Chips 1 medium hot house cucumber 1 cup fat-free plain yogurt 1 cup fat-free sour cream 1 tablespoon lemon juice 1 tablespoon plus 2 teaspoons Greek seasoning, divided Salt Freshly ground black pepper 4 whole-grain pita pockets (recommended: Thomas' Sahara) Instructions: Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour. Serve with toasted pitas chips. Pita Chips: Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside. Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.
After Dinner Mints 1/4 cup unsweetened carob chips 1/8 teaspoon 100 percent pure mint oil. (spearmint, wintergreen, cinnamon) Suggested garnishes: sliced almonds, chopped coconut or chopped peanuts Instructions: In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.
Chickpeas with Prawns 1 kilogram (about 2 pounds) dried chickpeas 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped Several cloves garlic, chopped Olive oil, for cooking 1 pound prawns, peeled and deveined 1 bay leaf Salt and freshly ground black pepper Brandy, to taste Instructions: Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours. Towards the end of the cooking time for the chickpeas, cook the onions, peppers and garlic in some olive oil in a large saute pan, stirring occasionally. Add the prawns, bay leaf and some salt and pepper and cook, stirring occasionally, until the prawns are cooked through. Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve.
Autumn Wrapsody 1 medium acorn or delicata squash (unpeeled), cubed 6 ounces applewood-smoked bacon (in one piece), cubed 6 leaves sage, chopped Kosher salt and freshly ground pepper 4 whole chives, plus 2 tablespoons chopped 2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 3/4 pound maple-glazed roasted turkey breast, sliced 1/2 inch thick, cubed 1 Bosc pear, diced 2 cups kale salad mix or torn kale leaves 4 10-inch whole-wheat tortillas 4 ounces gorgonzola or other blue cheese, crumbled 1/4 cup chopped walnuts or hazelnuts (optional) Instructions: Preheat the oven to 400 degrees F. Toss the squash, bacon, sage and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until the squash is tender and the bacon is crisp, 20 minutes. Meanwhile, fill a small bowl with ice water. Bring a small saucepan of water to a boil. Hold the whole chives together with tongs and dip in the boiling water 30 seconds. Remove and dip in the ice water to cool, then remove and drain on paper towels. Whisk the chopped chives, vinegar, olive oil, and salt and pepper to taste in a large bowl. Add the squash-bacon mixture, the turkey, pear and kale; toss. Season with salt and pepper. Warm the tortillas in a dry skillet over medium heat, 30 seconds per side. Spoon one-quarter of the turkey-squash mixture down the center of each wrap. Top evenly with the gorgonzola and nuts. Roll each into a cone shape and tie closed with a whole chive.
Buttermilk Pie 1 1/2 cups granulated sugar 1 tablespoon flour 1 tablespoon grated lemon zest 4 large eggs 1 cup buttermilk 1 stick butter, melted 1 unbaked 10-inch basic pie crust shell Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.
Roasted Carrots with Cumin and Coriander 18 thin carrots, ends trimmed (do not peel) 3 tablespoons honey 2 tablespoons extra-virgin olive oil 1 tablespoon coriander seeds, lightly crushed 1 1/2 teaspoons cumin seeds Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar Instructions: Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet. Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.
Pizzettas with Olive Tapenade and Pecorino Cheese 3 cloves garlic, minced 1 jar olive tapenade (10 to 12 ounces) 12 ounces store-bought pizza dough or 2 dough rounds Olive oil, for drizzling 2 tablespoons fresh thyme leaves Salt and pepper 1/4 pound Pecorino cheese, thinly sliced Instructions: Preheat oven to 375 degrees F. Stir the garlic into the tapenade. Cut the dough rounds into 4 pieces (1 1/2-ounce pieces) and roll those out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Drizzle each pizzetta with olive oil. Sprinkle the thyme and salt and pepper on top. Lay the pecorino on top of pizzetta. Place the pizzettas onto a lightly floured baking sheet. Bake them for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
Everything Cookies 3 sticks (1 1/2 cups) butter 2 cups brown sugar 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 4 whole eggs 4 heaping cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 3 cups prepared granola 1 heaping cup quick oats 1 1/2 cups apricots 1 cup dried cherries 1 cup chopped pecans 1/2 cup golden raisins Instructions: Preheat the oven to 375 degrees F. Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins. With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.
Gonzales Steak 3 green Anaheim chiles, roasted and peeled Salt 1 clove garlic, chopped Pinch dried Mexican leaf oregano 10 to 12-ounce thick cut New York strip, top sirloin, or tenderloin of beef or buffalo steak 1/2 teaspoon canola oil Freshly ground black pepper 1 teaspoon butter, optional Instructions: Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.) With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare). Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.
Comeback Sauce 3/4 cup mayonnaise 3 tablespoons chili sauce (hot or sweet) 2 tablespoons ketchup 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/4 teaspoon mustard powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper Kosher salt Instructions: In a bowl, whisk together the mayonnaise, chili sauce, ketchup, lemon juice, Worcestershire sauce, hot sauce, mustard powder, garlic powder, paprika and black pepper. Season to taste with salt, if needed.
Black Bean Soup with Cumin 2 cups dried black beans, washed and picked over 8 cups water 1/4 cup olive oil or 4 tablespoons unsalted butter 2 large onions, diced 6 garlic cloves, minced or pureed 1 large jalapeno chile, stemmed, seeded, if desired and finely chopped 2 teaspoons salt 6 cups vegetable stock 1 1/2 cups Salsa Fresca for garnish, recipe to follow 1 cup Crema, recipe to follow, creme fraiche or sour cream, for garnish 2 tablespoons ground cumin 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded, if desired and minced 1 bunch cilantro, leaves only, chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground pepper 2 cups heavy cream 1/4 cup buttermilk Instructions: In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream. Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day. Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.
Nuoc Cham\u2013Marinated Smoked Pork Chops with Carrot Salad and Rice 3 tablespoons rice wine vinegar 5 tablespoons granulated sugar 1 large carrot, peeled and grated (about 2 cups) Kosher salt 3 to 4 tablespoons fish sauce 4 cloves garlic, minced Zest and juice of 2 limes Crushed red pepper flakes 2 tablespoons vegetable oil 2 bone-in smoked pork chops, 1-inch thick (about 1 1/2 pounds total) 1/2 cup fresh cilantro leaves, roughly chopped 4 cups cooked long grain rice, warm Instructions: Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve. Combine the remaining sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes. Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes. Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls. Heat an outdoor grill or large cast-iron grill over medium-high heat. Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops. Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total. The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed. Transfer to a cutting board and allow to rest for 5 minutes. Cut each pork chop off the bone and thinly slice against the grain. To serve, divide the rice among 4 large bowls. Toss the carrots with the cilantro. Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce. Stir to combine and serve.
Buttery Lobster Rolls For Your Baby Two 1 1/2-pound lobsters 1 to 2 teaspoons minced fresh tarragon 2 stalks celery, finely diced 2 lemons, 1 juiced plus 1 wedged for garnish 1/4 to 1/2 cup mayonnaise Salt and freshly cracked black pepper 4 New England split-top rolls, or potato hot dog buns Salted butter, softened to toast buns 1 tablespoon chopped chives, for garnish Instructions: Steam the lobster in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in an ice bath, and then remove the tail and claw meat. Chop and reserve. Mix the lobster meat, tarragon, celery and lemon juice together in a medium bowl. Fold in the mayonnaise and season with salt and pepper. Brush the outside of each roll with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and garnish with the chives. Serve immediately with lemon wedges on the side.
Tomato Soup 3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded 3 tablespoons unsalted butter 1 medium white onion, chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh oregano Instructions: Preheat the boiler. Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins. Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.
Sunny's Easy Chili Cheese French Bread Pizza One 2-foot-long wide loaf French bread, sliced in half lengthwise 1/4 cup herbed garlic butter, melted 4 cups Sunny's 5-Ingredient Chili, recipe follows 1 cup shredded mozzarella (from a block) 1 cup shredded sharp Cheddar (from a block) 16 slices fresh jalapeno (from 1 to 2 jalapenos) 2 scallions, chopped on the bias 1/4 cup chopped fresh cilantro Hot sauce, for topping Mexican crema, for drizzling 1 large onion, chopped 2 to 3 tablespoons chili powder 2 1/2 pounds ground chuck Two 10-ounce cans diced tomatoes and green chiles One 16-ounce can black, pinto or kidney beans, drained Instructions: For the pizza: Preheat the oven to 400 degrees F. Remove a bit of bread from the inside of each bread half, leaving about 1 inch of bread in the base. Brush the insides and edges with the garlic butter and place the bread on a baking sheet. Bake until golden on the edges, about 10 minutes. Remove from the oven. Evenly distribute the Chili along the length of the bread. Sprinkle the cheese over the top and arrange the jalapenos so there will be one slice on each serving. Bake until the cheese is melted and the edges of the bread are golden, 15 to 18 minutes. For the garnish: Top the pizza with the scallions, cilantro, a few shakes of hot sauce and a drizzle of crema. Slice each half into 8 pieces. Serve immediately. Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.
Butternut Squash, Shallot and Coconut Milk Soup 2 tablespoons coconut oil 1/2 cup chopped shallot 1/2 cup chopped scallion, white and greens parts kept separate 1 cup peeled chopped potato 1 tablespoon peeled chopped fresh ginger Pinch of cayenne pepper 1 bay leaf Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 3 cups chopped peeled butternut squash 1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional) Chopped fresh cilantro, for serving Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper. Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
Flowerpot Cake Cooking spray 1 16 1/2-ounce box devil's food cake mix (plus required ingredients) 1 16-ounce tub plus 1 cup milk chocolate frosting 3 tablespoons unsweetened cocoa powder, plus more for dusting 1 24-ounce package white fondant 3/4 teaspoon red gel food coloring 1/4 teaspoon orange gel food coloring Mint sprigs and edible flowers, for topping Instructions: Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool. Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer. Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes. Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even. Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside. Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife. Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends. Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top. When ready to serve, stick mint sprigs and edible flowers into the cake.
Mediterranean Pizzetta 1 each Mission® Medium/Soft Taco Whole Wheat 1 tbsp. Herbed goat cheese ½ oz. Red onions, thinly sliced ½ oz. Kalamata olives, pitted, cut in half ½ clove Fresh garlic, sliced 1 tbsp. Feta cheese, crumbled ½ tsp. Olive oil As needed Arugula Instructions: 1. Pre-heat the oven to 350°F. 2. Spread the tortilla evenly with the goat cheese. Top with sliced red onions, kalamata olives, sliced garlic and feta cheese. Drizzle with olive oil. 3. Place on a baking sheet and bake for 7-10 minutes, or until tortilla is browned around the edges and the cheese is melty. Top with desired amount of arugula. Cut into 4 pieces and serve. - After baking, try sprinkling with a variety of Mediterranean herbs, or drizzle with balsamic vinegar for an added touch!
Easy Berries and Cream Pie One 8.4-ounce sheet puff pastry, thawed 2 ounces cream cheese, at room temperature 1/3 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 1 cup heavy cream 1/3 cup fruit jam or preserves like raspberry, strawberry or apricot 1/2 cup fresh berries Instructions: Preheat the oven to 400 degrees F. Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely. Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat). Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.
No-Mess Pizza Bread In A Bag Nonstick cooking spray, for the loaf pan 3 tablespoons sugar One .25-ounce package rapid rise yeast (2 1/2 teaspoons) 3 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 teaspoons kosher salt 1/2 cup diced pepperoni 2 tablespoons dried Italian seasoning 1/2 cup shredded Italian blend cheese One 8-ounce jar pizza sauce, warmed Instructions: For the dough: Spray a loaf pan with cooking spray. Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast. Add the butter, oil, salt and another cup of flour to the bag, close the bag and mix well. Add the last cup of flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag. For the topping: Mix together the pepperoni and Italian seasoning in a small bowl. Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the pepperoni mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the pepperoni mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes. Preheat the oven to 375 degrees F. Once the dough has risen, remove the towel, top with the shredded cheese and bake until golden, 25 to 30 minutes. Let cool in the pan. Serve the bread with warm pizza sauce.
Chardonnay Ice Cream with Smoked Sea Salt 1 cup heavy cream 3 egg yolks 1/3 cup sugar Pinch saffron threads, plus more for garnish 3/4 cup whole milk 1/3 cup chardonnay, plus more for soaking apples Pinch freshly ground white pepper 1 Pink Lady or other tart-crisp apple, for garnish Chardonnay smoked sea salt, for garnish Instructions: 1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool. 2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving. 3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.

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