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Milchrahmstrudel 3/4 pound one-day old white bread or rolls, crust removed, cut into cubes (about 6 cups cubed bread) 2 cups milk 12 tablespoons (1 1/2 sticks) unsalted butter 1/3 cup confectioners sugar Zest of 1 lemon 1/8 teaspoon salt 5 eggs, separated 1/2 teaspoon vanilla extract 2 1/4 cups farmer's cheese (3/4 pound) 3/4 cup sour cream 3/4 cup golden raisins 1/3 cup granulated sugar 4 ounces of frozen phyllo dough (let stand unopened at room temperature for 30 minutes before using) 1/4 cup melted butter Instructions: Pour 1 1/4 cups milk over the bread cubes, stir together and let stand. In a heavy-duty mixer, mix the butter, confectioners' sugar, lemon zest and salt. Beat together until completely creamed, about 5 minutes. Add egg yolks and vanilla extract and beat for 3 more minutes. Add the soaked bread cubes, farmer's cheese, sour cream and raisins and mix for 3 more minutes. Beat egg white with granulated sugar until mixture resembles the texture of shaving cream. Off the mixer, fold the beaten egg whites into the cheese mixture. Preheat oven to 325 degrees. Butter a 9\ by 12\ glass or ceramic baking dish. As you work, brush all phyllo dough with melted butter. Line the entire bottom of the baking dish with a piece of phyllo dough. Place overlapping pieces of phyllo dough into the dish crosswise so that half of the dough is in the dish and half of the dough is outside of the dish. Pour prepared cheese mixture into the phyllo-lined dish. Cover this mixture with the phyllo dough that is outside of the dish. Cover top with another whole piece of phyllo dough. If there is any melted butter remaining, brush top with butter. Bake for 20 minutes. In the meantime, heat remaining 3/4 cup milk until just before boiling point. After 20 minutes, carefully pour hot milk into the baking dish. Bake for 40 minutes more, or until top of milchrahmstrudel is set. Let set at room temperature for 1/2 hour before serving. Dust with confectioners' sugar before serving, if desired.
Matthew's Malibu Oysters 8 large oysters, BBQ size 1/3 cup mayonnaise 1 tablespoon white wine vinegar 2 tablespoons Parmesan Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon ground white pepper 1 cup fried potato sticks (recommended: Pik-Nik) 2 teaspoons olive oil 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced red onion 1 1/2 cups baby spinach 6 ounces havarti cheese, sliced Rock salt, for baking Instructions: Preheat a grill to high. Preheat the oven to 500 degrees F. Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell. In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks. In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste. Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes. Let cool enough to handle, and then serve right away.
Panettone Bread Pudding with Cinnamon Syrup 1 cup water 1 cup (packed) dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon Butter One 1-pound loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar Instructions: To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.); To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.
Chockablock Chocolate Cakes with Warm Macadamia Nut Goo 3 cups sugar 2 3/4 cups all-purpose flour 1 1/8 cups cocoa powder, preferably Dutch-process 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 1 1/4 cups sugar 1/3 cup water 2/3 cup heavy cream 1/2 cup macadamia nuts, toasted and roughly chopped 1/2 cup flaked sweetened coconut, toasted Instructions: Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper. Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake. Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside. When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.
Rosalia Sr.'s Pollo Pipian 1 whole 4-pound/1 kg chicken, cut in pieces Olive oil, for searing 1 head garlic, halved 1 onion, quartered Salt and freshly ground black pepper 1/2 cup/125 ml pumpkin seeds, toasted 1/2 cup/125 ml sesame seeds, toasted 6 cloves garlic, peeled and roasted 4 guajillo chiles, roasted 1 ancho chile, roasted 2 whole cloves 2 onions, quartered and roasted One 1/2-inch cinnamon stick Salt and freshly ground black pepper 1/2 cup/125 ml chicken stock or water Fresh cilantro leaves, for garnish Corn tortillas, for serving Instructions: For the chicken: In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside. For the sauce: Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajilla chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside. Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.
Lace Lemon Cookies 2 (17.5-ounce) boxes sugar cookie mix 1/4 cup all-purpose flour, plus more for dusting 1 egg 2/3 cup butter, softened 3 ounces or about 1/3 cup cream cheese, softened 1 lemon, zested and juiced 1(24-ounce) package, prepared white rolled fondant (recommended: Wilton) Cornstarch, for dusting 3 1/2-inch square fluted cookie cutter 3 1/2-inch round fluted cookie cutter Small flower cookie cutters Instructions: In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed. Remove the dough from the bowl and divide it into 2 balls. Wrap them in plastic wrap and refrigerate for at least 1 hour. (At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.) Preheat the oven to 375 degrees F. On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness. Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet. Bake until the edges are golden brown, about 8 to 10 minutes. Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough, making sure to cool down the baking sheets between batches. To decorate: Cut the fondant into 4equal pieces. Lightly dust a clean, dry, flat surface with cornstarch. Working in bathes, roll out each piece to 1/4-inch thickness. Using the round and square cutters cut out enough fondant to equal the number of round and square cookies. Using small flower cutters cut out flower shapes from each piece of fondant. Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies.
Peanut Butter Fudge 2 cups sugar 2 cups brown sugar 1 teaspoon salt 1/2 cup cocoa powder 1 1/3 cups milk 1/4 cup butter 3/4 cup peanut butter 2 teaspoons vanilla Instructions: In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer. Pour out of the pan into a mixing bowl to cool slightly and with a paddle attachment, stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and looses its gloss. Pour it into a greased pan and let it cool completely before cutting into 1 1/2-inch squares.
Fresh Goat Cheese and Prosciutto Pizza 1 10-ounce fully baked thick pizza crust 1/3 cup marinara sauce 1 cup shredded mozzarella 2 ounces thinly sliced prosciutto 1 ounce fresh goat cheese coarsely crumbled 2 tablespoons chopped fresh basil Instructions: Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge. Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices.
Don't Call It Shirley 6 frozen pitted cherries 4 lime wedges Chilled lemon-lime soda or club soda, for topping Instructions: Muddle the cherries and lime wedges in a glass. Add ice and top with the soda.
Guacamole de Molcajete 1 large garlic clove 12 leaves cilantro 1 large ripe but firm Haas avocado 12 crystals rock salt 1 tablespoon Mexican lime juice 1/3 cup peeled, deseeded, finely chopped and drained cucumbers Freshly ground mixed peppercorns (black, green, white, pink, Szechuan) Round tortilla chips Grated cotija, as an accompaniment Instructions: Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper. Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
Fiery Wings 4 pounds chicken wings, cut into 2 parts 1 cup all-purpose flour 1 cup cornstarch Salt and freshly ground black pepper, to taste Canola or peanut oil, for frying Wing Sauce, recipe follows 1 medium onion, finely chopped 1/4 cup vegetable oil 1 tablespoons garlic, chopped 2 1/4 cups chicken stock 1/2 cup ketchup 4 tablespoons cornstarch Cheryl's Hot Sauce, to desired heat, recipe follows 1/4 cup sugar Salt, to taste 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce. In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
London Broil 4 rib-eye steaks 2 cans beer (your choice) BBQ sauce (your favorite) Salt and pepper Instructions: Marinate meat in beer, bbq sauce, salt and pepper the night before in the refrigerator Remove meat from marinade and sear on a hot grill for 10 to 15 minutes. When meat is medium-rare, take off grill and let rest for about 10 minutes. Slice very thinly and serve either alone or on rolls as sandwiches.
Grape Salad with Feta and Olives Coarse salt and freshly ground black pepper 2 cups halved red seedless California grapes 6 cups arugula (about 5 oz.) 1 cup crumbled Feta cheese 1 cup pitted Kalamata olives 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard ¼ cup extra-virgin olive oil 1 tablespoon dried mint Instructions: In a small bowl, combine the red wine vinegar, Dijon, olive oil, mint and salt and pepper to taste. Blend well. In a large bowl combine the remaining ingredients. Pour the dressing over, season with salt and pepper, toss and serve.
Martinique Coconut Chicken Curry 3 cloves garlic, coarsely chopped 1/2 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves) 1 teaspoon sea salt flakes 1 teaspoon ground coriander 1 teaspoon yellow mustard seeds 1/4 teaspoon ground turmeric 4 tablespoons sunflower or groundnut oil (peanut) 12 chicken pieces, preferably a mixture of thighs and drumsticks Kosher salt and freshly ground black pepper 18 ounces butternut squash, peeled and diced into 2-inch cubes 2 onions, coarsely chopped 2 eggplants, diced into 1 1/2-inch cubes 2 to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks 3 small bay leaves 1 3/4 cups coconut milk 1 1/4 cups chicken stock 1 tablespoon tamarind paste* 1 large ripe mango, peeled and chopped into 2-inch chunks 1 large ripe papaya, peeled and sliced Juice of 1/2 lime 1 1/2 tablespoons rum, optional Serving suggestion: Boiled rice. Instructions: Using a mortar and pestle, combine the garlic, chile, salt, coriander, mustard seeds, and turmeric, and grind into a paste. Heat 2 tablespoons of the oil in a large ovenproof casserole or heavy-bottomed saucepan. Season the chicken with salt, and black pepper, and brown the pieces on all sides. Remove the chicken from the pan, and set aside. Add the remaining oil, and cook the squash, onions, eggplants, and potatoes. Once the vegetables begin to soften and brown, sprinkle in the spice mix, and cook, stirring continuously, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste. Bring the ingredients to a boil, then reduce the heat to a simmer, and cover. Cook until the chicken is tender and cooked through, about 40 minutes. About 5 minutes before serving, stir in the mango, papaya, lime juice, and rum, if using. Stir the mixture to incorporate, then cover, and cook until the fruit is hot. Adjust the salt, and pepper, if necessary, and serve with some boiled rice.
Linguine with Anchovy Hot Peppers 1 pound linguine 1 cup olive oil 4 cloves garlic, minced 6 anchovy fillets 5 hot cherry peppers, seeded and sliced 1 tablespoon chopped parsley Salt and pepper, to taste Instructions: Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat. Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.
Chicken Stock 8 pounds raw or roasted chicken or other poultry bones 6 quarts water 3 carrots, washed and chopped 2 large onions, peeled and chopped 4 stalks celeery, including leaves, washed and chopped 2 leeks, split, washed and sliced 2 tablespoons dried thyme 2 bay leaves 3 cloves garlic, peeled and crushed 1 tablespoon each salt and black peppercorns Instructions: Wash the chicken bones in cold water. Put chicken bones in a stock pot with the water, bring to a boil and skim residue for 10 minutes. Then place the rest of the ingredients into the pot and return to a boil. Reduce to a simmer and continue to cook 4 hours. Skim any foam as it collects on top since this contains impurities that will cloud your stock. Remove from the heat and cool the stock slightly before straining it into a bowl through a fine-mesh sieve lined with cheesecloth. Continue to cool the stock as quickly as possible in a cold water bath. After the stock has cooled sufficiently, use a spoon to skim off the fat the has risen to the top. Refrigerate promptly.
Bold and Spicy Gingerbread Cake Pop 2 sticks (8 ounces) unsalted butter, plus extra for the pan 2 1/2 cups unbleached all-purpose flour, plus extra for the pan 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon fine salt 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground black pepper 2 tablespoons ground ginger 1 1/2 cups sugar 4 large eggs, at room temperature 3/4 cup stout beer, such as Guinness Extra Stout 3/4 cup robust (dark) molasses 4 pounds white chocolate chips 4 pounds sugar 1 1/4 cups cornstarch 24 sticks (6 pounds) unsalted butter, at room temperature 1 1/2 ounces vanilla 1 pound cream cheese, at room temperature 1 tablespoon ground cinnamon 2 teaspoons ground ginger Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan. Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly. Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely. For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature. Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger. Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.
BLT Burger ¼ cup light mayonnaise 1 tablespoon whole grain Dijon mustard 1 package Honeysuckle White® Fresh Seasoned Turkey Patties (4 patties) Salt and black pepper 4 hamburger buns, toasted or grilled 4 leaves lettuce/frisee, washed and dried 4 slices beefsteak tomato 8 strips Honeysuckle White® Hardwood Smoked Turkey Bacon, broiled until crisp Instructions: 1. Preheat lightly oiled grill to 500-600°F. 2. In small bowl, whisk together mayonnaise and mustard. 3. Season turkey patties with salt and pepper. 4. Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165°F throughout the patty. 5. Spread mayonnaise mixture on cut sides of buns. 6. Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips.\n\nFor food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer
Roasted Garlic and Porcini Flan with Porcini Mushrooms and Tomato 12 large eggs, cleaned 1 1/2 cups heavy cream 1/4 cup roasted garlic puree Salt and freshly ground white pepper 1 tablespoon olive oil 1 cup finely diced porcini mushrooms 3 plum tomatoes, finely diced 2 teaspoons balsamic vinegar 2 tablespoons minced fresh parsley leaves 1 cup red peppercorns 1 cup green peppercorns 1 cup black peppercorns Instructions: Preheat the oven to 350 degrees F. Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper. Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger. While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley. Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs. To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons.
Blidas 2/3 ounce, or 2 tablespoons, all-purpose flour 7 ounces, or 1 1/2 cups, almond and sugar powder 3 large egg whites, at room temperature 1/8 teaspoon cream of tartar 1/2-ounce, or 1 tablespoon plus 1/2 teaspoon superfine sugar 3 ounces, or 1/2 cup plus 1 tablespoon, blanched almonds, finely chopped Confectioners' sugar 5 tablespoons strained apricot jam Instructions: Preheat the oven to 325 degrees F. Sift the flour and toss it with the almond and sugar powder. Whip the egg whites in an electric mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, then add the cream of tartar at this point. Gradually increase the whipping speed to medium-high, and continue whipping until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl. Add the superfine sugar and continue whipping at high speed for a few seconds longer to incorporate the sugar and tighten the meringue. Gently fold in the almond and sugar powder and flour. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by about 1-inch. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time, and keep the remaining batter in the pastry bag until the first sheet is baked. Dust chopped almonds over the piped batter. Turn the baking sheet upside down and tap it with a wooden spatula to dislodge the excess almonds, then quickly turn the baking sheet right side up again. Dust with confectioners' sugar. Let rest for about 1 minute to allow some of the confectioners' sugar to dissolve. Bake, 1 sheet at a time, until the cookies are lightly browned on the bottom and dry and crusty on top, but still soft inside, about 15 to 18 minutes. Place the baking sheet on a wire rack and let the cookies cool. While they are still warm and before the batter sets, carefully transfer them to a wire rack with a metal spatula. Then let them finish cooling on the wire rack. Press the center of each dome on the flat side with your fingertip to make a slight depression. Turn half the domes upside down and spoon about 1/2 teaspoon of apricot jam on the center of each. Then place a second dome right side up on top of each to make a sandwich. Lightly dust the balls with confectioners' sugar, then turn them upside down and dust the other side as well. Storage: Covered airtight in a tin cookie box or a cookie jar for up to 4 to 6 days. They look best if they are dusted with confectioners' sugar shortly before serving.
Baked Cheesy Rice 3 cups cooked white rice 1 1/4 cup shredded aged gouda cheese 3/4 cup sour cream 1/3 cup chopped chives, plus more for topping Kosher salt and freshly ground black pepper 1 tablespoon butter, diced, plus more for pan Instructions: Mix the cooked rice, 1 cup gouda, the sour cream and chives. Season with salt and pepper. Spread into a buttered 8-inch square baking dish, sprinkle with the remaining 1/4 cup gouda and dot with the diced butter. Bake at 450˚ F until the cheese is melted and golden, about 20 minutes. Top with more chives.
Ricotta Ice Cream 1 cup heavy whipping cream, cold 1 pound full-fat ricotta cheese One 14-ounce can sweetened condensed milk 2 oranges, zested 1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract Pinch kosher salt, optional 1 cup raspberries 1/2 cup chopped pistachios Instructions: Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl. Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes. Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours. Serve topped with a few raspberries and the chopped pistachios.
Strawberry-Arugula Salad in Crispy Parmesan Cups Nonstick cooking spray 2 cups freshly shredded Parmesan 2 tablespoons honey 2 tablespoons red wine vinegar 2 tablespoons minced shallot (from 1 large) 1 large clove garlic, minced 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 (5-ounce) package baby arugula 1 cup sliced fresh strawberries 1/4 cup chopped fresh parsley 1/4 cup sliced green onions 1/2 cup chopped toasted pecans Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool. Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper. Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
Curried Roasted Vegetable and Couscous Salad 4 medium carrots, sliced 1/2-inch thick on a diagonal 1 small head of cauliflower, cut into 1-inch florets 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup couscous 1/2 cup Greek yogurt 1 tablespoon fresh lime juice 6 cups mixed baby greens Instructions: Preheat the oven to 425 degrees F. Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly. Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes. Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt. Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.
Lucia's Christmas Caponata 1 cup/250 ml extra-virgin olive oil 2 celery stalks, chopped 2 cloves garlic, crushed 2 medium eggplants, diced Salt and freshly ground black pepper 1/4 cup/50 ml red wine vinegar 4 ounces/120 g grated bittersweet chocolate Instructions: Heat the extra-virgin olive oil in a large frying pan. Gently saute the celery and garlic. Add the eggplant, salt, and black pepper. Cook until the eggplant is golden. Add the vinegar and allow to reduce. Mix in the chocolate and remove from the heat and allow to rest for 30 minutes before serving.
Sunny's Green Bean Casserole Mash-Up 1 tablespoon butter, for greasing pan 2 cloves garlic, smashed Salt 2 Yukon gold potatoes, peeled and cut into 1-inch chunks, peels reserved 1 pound fresh green beans, trimmed and cut into thin strips on an angle 1 pound fresh green beans, trimmed and cut into thin strips on an angle 2 tablespoons olive oil 1/2 cup chopped Vidalia onion 1/2 serrano chile, seeded and chopped 8 to 10 sprigs fresh thyme Freshly ground black pepper 1/2 teaspoon Hungarian paprika 1 pound baby bella mushrooms, sliced 1 tablespoon Worcestershire sauce 1 cup heavy cream, at room temperature 1/2 cup Mexican crema or sour cream 8 pickled jalapeno slices, finely chopped 6 ounces white Cheddar, shredded Reserved potato peels, cut into thin strips and soaked in water at least 20 minutes 6 fresh sage leaves, finely chopped 6 sprigs fresh thyme, leaves stripped and gently chopped Pinch Hungarian paprika 2 teaspoons olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter an 8-by-8-inch baking dish and set aside. For the casserole: Fill a large pot with water. Add the garlic and a small handful of salt. Bring to a boil and add the potatoes. Cook until fork tender, 6 to 8 minutes. Remove the potatoes and garlic with a slotted spoon to a sieve to let drain. To the same water, add the green beans. Bring back to a boil if needed, then simmer until the green beans are bright and tender, 6 to 8 minutes. Remove to a sieve. In a saute pan on medium heat, add the olive oil, onions, serrano chile and thyme. Season with a pinch of salt, a grind or 2 of pepper and paprika. Cook until the onions are tender, and then add the mushrooms and Worcestershire sauce, and season again with salt and pepper. Cook until the mushrooms release some of their moisture and become tender, about 10 minutes. Remove the thyme sprigs and slowly stir in the heavy cream. Raise the heat until things begin to bubble. Cook at this temperature, while stirring, until the cream thickens a bit, 6 to 8 minutes. Once thickened, turn off the heat and stir in the crema. In one large bowl, add the potatoes. In another large bowl, add the green beans. Add the jalapenos to the potatoes. Then, add three-quarters of the mushroom mixture to the potatoes and the rest to the green beans. Divide the cheese the same way into both bowls. Mash the potatoes until combined. Press into the bottom of the prepared baking dish. Stir the green beans until combined, and spread evenly over the top. For the topping: Rinse the potato peels and dry as much as possible with paper towels. In a bowl, add the potato strips, sage, thyme, paprika and olive oil. Season with a pinch of salt and a grind or 2 of pepper. Toss and sprinkle evenly over the top of the green beans. Bake until the potatoes brown and begin to crisp on the edges, about 30 minutes.
Easy Mini Meatloaves 8 ounces lean ground pork 8 ounces lean ground turkey 1/3 cup old-fashioned oats 4 tablespoons ketchup 1 tablespoon spicy brown mustard 1 teaspoon soy sauce or Worcestershire sauce 1/2 teaspoon finely chopped fresh oregano, plus more for garnish, optional 2 large egg whites 1 medium red onion, grated (about 1/3 cup) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil. Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated. Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf. Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve.
Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce 2 tablespoons achiote oil 2 tablespoons onions, finely chopped 3 tablespoons red and green peppers, finely chopped 1 small tomato, peeled, seeded, and chopped 2 sweet chile peppers (Serrano or Anaheim), finely chopped 2 cloves garlic, finely chopped 2 sprigs fresh cilantro, plus extra sprigs, for garnish 1 bay leaf Salt and pepper 4 cups fresh corn, cut from cobs 1 cup fish stock 1/2 cup evaporated milk 2 teaspoons cornstarch 1 tablespoon water 1 tablespoon butter, softened 2 pounds fresh red snapper fillet, cut into 4 pieces 4 tablespoons olive oil Lightly toasted and crushed coriander seeds, for garnish Instructions: In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat. Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm. Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter. Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.
Apple-Bread Pudding Cake 4 tablespoons unsalted butter, melted, plus more for the pan 2 1/2cups chunky applesauce 1/2 cup golden raisins 1 teaspoon finely grated lemon zest 1 teaspoon ground cinnamon 1/2 cup milk 2 large eggs, separated 1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed 1/2 cup confectioners' sugar 3/4 cup apricot preserves Instructions: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil. Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish. Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes. Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes. Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.
Banana Pudding 1 box instant vanilla pudding 2 cups very cold milk 1 cup very cold heavy cream 3 tablespoons confectioners' sugar 2 cups (about 1/3 box) vanilla wafers 2 bananas, sliced 1 teaspoon pumpkin pie spice, for garnish Instructions: Put pudding packet contents into a glass bowl. Whisk in the milk. (To get milk very cold, put it in the freezer for 15 minutes). In a clean bowl, using an electric beater or a whisk, beat together the cream with confectioners' sugar until soft peaks form. Line each serving glass with a single layer of vanilla wafers and top with about 3 tablespoons of pudding mix, whipped cream, then a few slices of banana. Repeat creating 3 layers and finishing with a pudding layer. Allow to sit in refrigerator for at least 1 hour and up to overnight to set and soften the cookies. Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.
Indian Cucumber and Yogurt Salad: Cucumber Raita 2 cups plain whole milk or low-fat yogurt 2 cups grated English or Persian cucumber (unpeeled) 1 clove garlic, minced 4 sprigs fresh mint, leaves only, minced finely 1 teaspoon kosher salt 2 tablespoons golden raisins Freshly ground black pepper Instructions: Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.
Halva Magic Bars Nonstick cooking spray, for the pan 1 stick (1/2 cup) unsalted butter, melted 9 full graham cracker rectangles, crushed (1 1/2 cups graham cracker crumbs) 1/4 teaspoon kosher salt 1 cup chopped dark chocolate 1 1/2 cups halva, chopped 1 cup chopped toasted pistachios One 14-ounce can sweetened condensed milk 1 teaspoon pure vanilla extract 1 teaspoon rosewater, optional 1 1/3 cups sweetened shredded coconut 2 tablespoons food-grade dried rose petals, optional Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang. Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios. In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired. Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Charred Corn Salad with Creamy Tomatillo Dressing 3/4 cup coarsely chopped fresh cilantro 6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces) 2 cloves garlic, smashed, peeled and quartered 1 avocado, halved, pitted, peeled and diced 1/2 jalapeno, coarsely chopped with seeds 1/2 onion, coarsely chopped Juice of 1 lime 1 teaspoon ground cumin 1 teaspoon salt 6 ears fresh corn, shucked 2 tablespoons canola oil, to coat corn Kosher salt and freshly cracked black pepper Juice from 3 limes 1 ripe avocado, diced 1 Fresno chile pepper, seeded and finely diced 1/2 small red onion, finely diced 1/2 cup mayonnaise 1 tablespoon hot sauce 1 teaspoon chili powder 1 teaspoon cumin 1/4 cup chopped fresh cilantro 3/4 cup crumbled cotija cheese Instructions: For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe. For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl. For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine. Fold in the cilantro and crumbled cotija and season with salt. Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.
Chili Beef Stir-Fry with Scallions and Snow Peas 2 tablespoons chili-garlic sauce 2 tablespoons soy sauce 2 tablespoons mirin or sherry 1 teaspoon honey 2 teaspoons toasted sesame oil 2 teaspoons cornstarch 1 pound flank steak, trimmed and frozen briefly Salt and freshly ground black pepper 2 tablespoons vegetable oil 6 scallions, ends trimmed and thinly sliced 4 garlic cloves, minced 1 tablespoon grated ginger 12 ounces snow peas Instructions: Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste. Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate. Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
Jicama Slices with Avocado and Crab Salad 1 large jicama (about 1 1/2 pounds) 2 medium-size ripe avocados 3/4 cup chopped tomato 1/2 cup diced red or yellow bell pepper 1 tablespoon minced jalapeno pepper 1 teaspoon salt 2 teaspoons fresh lemon juice 1/2 cup fresh crabmeat Instructions: Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside. Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat. Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.
Maison Kayser's Chestnut Bread 1 teaspoon corn flour 3/4 cup wheat flour 2 tablespoons fresh yeast 1 tablespoon honey 1 teaspoon fine salt 1/4 cup canned chestnuts in syrup Instructions: Preheat the oven to 400 degrees F. Spread the corn flour onto a baking sheet and roast for 15 minutes. Mix the roasted corn flour, wheat flour, yeast, honey, salt and 1/2 cup water in the bowl of a stand mixer fitted with a dough hook attachment. Start mixing at low speed for 4 minutes then increase to high speed for 7 minutes. Add the chestnuts and continue mixing for 1 more minute at low speed. Let the dough rest for 1 1/2 hours in the mixing bowl at room temperature. Transfer the dough from the mixing bowl to a flat surface and shape into a dough round. Cover the dough and let rise for 1 hour at room temperature. Shape the dough into a round ball and leave covered with a damp cloth on a sheet pan at room temperature for an additional 2 hours. Uncover the dough. Preheat the oven and a pizza stone, if desired, to 480 degrees F. Bake the dough on the pizza stone or a sheet pan for 25 minutes. Turn the oven off and let the bread stand inside for 10 minutes. The bread should sound hollow when knocked on the bottom. Take the bread out of the oven and enjoy.
Molard's Ham and Goat Cheese Wraps About 1 tablespoon mined fresh herbs, such as chives, chervil, tarragon, or thyme, or a mixture 4 small goat cheese rounds (each about 2 ounces) 8 extra-thin slices smoked bacon, pancetta, or smoked ham (each about 1 1/2- by 8-inches) Instructions: Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese. Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.) Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately.
Tea Lattes Freshly brewed Irish Breakfast Tea (recommended: Barry's, Lyons, or Bewleys Tea) Honey, to taste Hot whole milk, to top Instructions: Steep the tea in boiling water for 45 seconds to 1 minute. Pour the hot tea into glass mugs and add honey to taste. Top the tea with dollops of frothy milk.
Perky Pear Pound Cake 1 cup unsalted butter, room temperature, plus more for pan Flour, for pan 2 cups sugar 6 eggs 3 1/2 cups sifted cake flour 3 ripe pears, peeled, cored, and grated 1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey) 2 tablespoons candied ginger puree (recommended: Royal Pacific) 1/2 cup pear brandy, divided Pear preserves, heated and strained, for garnish Chocolate Glaze, recipe follows Marzipan pears with candied ginger leaves, for garnish, optional 1/2 cup sugar 1/4 cup light corn syrup 4 ounces dark chocolate (recommended: Guittard) 5 tablespoons unsalted butter 1/2 cup confectioners' sugar Instructions: Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F. In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired. Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.
Date, Pistachio and Cardamom Cake 1 pound pitted dates (about 30 dates) 1 cup brandy 1/2 cup whole unsalted pistachios, shelled 1/4 cup chopped crystallized ginger Cooking spray 1 1/4 cup all-purpose flour 2 teaspoons ground cardamom 2 teaspoons ground coriander, optional 1 1/2 sticks unsalted butter, at room temperature 3/4 cup fine sugar 3 eggs, at room temperature 2 tablespoons molasses 1 teaspoon vanilla extract Pinch of salt Whipped cream, optional for serving Minced pistachios, optional for serving Powdered sugar, for serving Instructions: Coarsely chop the dates in a food processor. Transfer to a 32-ounce jar. Add the brandy, pistachios and ginger. Seal, and then shake until well combined. Store the mixture in a cool, dry place away from direct sunlight for 3 days, shaking once a day. Preheat the oven to 300 degrees F. Spray an 8- by 3-inch round springform pan with cooking spray and line the bottom and sides with wax paper. Have the wax paper go a little taller than the sides of the pan. In a small bowl, sift together the flour, cardamom and coriander (if using), and reserve. In a stand mixer, or using a hand mixer, beat the butter and sugar together until light and fluffy. Gradually whisk in the eggs, one at a time, beating in between additions, until combined. Add the molasses, vanilla extract, salt and brandied fruit mixture, and gently beat until well combined. Add the sifted flour mixture, a little at a time. When it is all mixed in, beat at high speed for about 10 seconds. Pour into the prepared springform pan. Place a metal brownie pan on the floor of your oven. Fill with water; this will keep your cake moist. Pop the cake into the middle of your oven, and cook for 3 to 3 1/4 hours, turning once halfway through. You'll know the cake is cooked when a skewer pushed into the center of the cake, all the way to the bottom, comes out clean. Remove from the oven, and allow to rest in the pan on a cooling rack. Once completely cool, remove the cake from the pan, but keep covered in the wax paper to keep moist. To serve: Make a snowflake out of a piece of paper like you did in primary school (you can also use a doily for this). Place it gently on top of the cake. Spoon a little powdered sugar in a strainer and dust the surface of the cake. Remove the paper to reveal a powdered sugar snowflake. You can serve with a dollop of whipped cream and minced pistachios too if you like.
Tilapia Salpicon Tacos 1 1/2 pounds skinless tilapia fillets Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 cup loosely packed fresh cilantro leaves 1/4 cup fresh lime juice (about 4 limes), plus wedges for serving 2 tablespoons Worcestershire sauce 1 jalapeño pepper, seeded and finely chopped 1/2 red onion, thinly sliced 8 to 12 6-inch corn tortillas 1/2 cup shredded iceberg lettuce, for serving Sour cream, for serving Instructions: Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours. Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel. Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
Salmon Pie 2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 cups court bouillon 1 tablespoon olive oil 1 cup finely chopped onions 1 tablespoon chopped garlic 1 tablespoon finely chopped fresh dill 2 cups mashed potatoes 1 egg 1/2 cup heavy cream Basic Savory Pie Crust, recipe follows Flour, for dusting 3 1/4 cups all-purpose flour 1 teaspoon salt 1 1/3 cups cold lard or solid vegetable shortening 4 to 5 tablespoons ice water Instructions: Preheat the oven to 350 degrees F. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.
The Old Fashioned Hurricane Ice 4 ounces fresh squeezed orange juice 2 ounces agave nectar 2 ounces dark rum 1 ounce light rum 1 ounce orange liqueur 6 dashes bitters Orange slices, for garnish Instructions: Fill a shaker and 2 highball glasses with ice. Add the orange juice, agave, both rums, the liqueur and bitter. Shake it 'til you drop, and then pour into the highball glasses. Garnish with orange slices.
Slow-Roasted Pork and Mushroom Strata Nonstick cooking spray, for the baking dish 1 1/2 cups whole milk 1/3 cup heavy cream 2 teaspoons roughly chopped fresh thyme (from about 6 sprigs) Pinch cayenne pepper 5 large eggs Kosher salt and freshly ground black pepper 8 ounces crusty bread, such as sourdough or white, cut into 1-inch cubes (about 2 1/2 cups lightly packed) 1 1/2 cups shredded roasted pork 1 cup roasted sliced mushrooms 3/4 cup shredded fontina Chopped fresh parsley, for serving Instructions: Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray. Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina. Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.
Spicy Black Bean Soup with Poached Eggs 1 tablespoon oil 1 small red onion, diced 2 celery ribs, diced 1 red bell pepper, diced 1 chipotle pepper in adobo sauce, minced 1 tablespoon chili powder 1 teaspoon ground cumin 3 cups low-sodium vegetable broth Two 15-ounce cans black beans One 15-ounce can diced tomatoes 2 limes, zested and juiced Salt and pepper, to taste 4 large eggs Chopped fresh cilantro, for garnish Instructions: Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes. Add the lime zest and juice and season with salt and pepper to taste. Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.
Sweet Chile Brownies Makes 12 servings 2/3 cup vegetable oil 2 eggs 1/4 cup chocolate milk, Nestle 3 tablespoons chili powder 2 tablespoons chopped canned jalapenos 1 teaspoon ground cinnamon Powdered sugar, Domino Instructions: 1 box (18.3-ounce) fudge brownie mix, Betty Crocker 1. Preheat oven to 350degreesF. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan. 2. Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar.
Ashley's Scottish Shortbread 2 cups butter, softened 1 2/3 cups sugar 4 cups all-purpose flour 1 1/3 cups cornstarch Sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.
Pasta With Escarole and Chickpeas Kosher salt 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 1 large head escarole (about 1 1/2 pounds), torn into pieces 1 15-ounce can chickpeas, drained and rinsed 1/4 teaspoon red pepper flakes 12 ounces gemelli or fusilli pasta 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.
Fillet de Sole Meurice 2 14-ounce sole fillets, sliced on the bias into 4 slices each, with bones and head reserved 4 bulbs shallots, finely chopped, trimmings reserved 1 each red and green pepper, diced, trimmings (except seeds) reserved 1 cup mushrooms, thinly sliced 1 lemon, juiced, divided 1 eggplant, about 7 inches long, cut in half lengthwise, seeds scooped out to make well for rice 1/2 cup plus 1 tablespoon clarified butter 1 cup long grain rice 1 bay leaf Freshly ground salt, to taste Freshly ground pepper, to taste 1/4 cup dry white wine 1/2 cup heavy whipping cream 4 cups veal stock, reduced to 1/4 cup, recipe follows 1 tablespoon unsalted butter 1 egg yolk 1 tablespoon finely chopped chives, plus extra for garnish 2 1/2 pounds veal bones Water, to cover 3 quarts cold water 6 ounces, about one cup, onions, chopped 6 ounces, about one cup, carrot, chopped 1 stalk celery, chopped bouquet garni, including parsley, thyme, and bay leaf, tied in cheesecloth Dash of salt 4 white peppercorns Instructions: Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain. Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter. On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock. In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan. In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well. Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm. Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat. Veal Stock: In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups.
Frozen Strawberry Daiquiri Pie 12 shortbread cookies (about 8 ounces) 3 tablespoons sugar 2 tablespoons unsalted butter, melted 1 tablespoon white rum Pinch fine salt 2 tablespoons lime juice 2 tablespoons white rum 2 pints strawberry sorbet 1/4 cup light corn syrup 1 tablespoon lime juice 1 tablespoon white rum 1/2 teaspoon lime zest, plus 1/2 teaspoon more for garnish 1 1/4 cups heavy cream Instructions: For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack. For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream. For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight. Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.
Swirly Temples 1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons honey Pinch of salt 2 cups chopped fresh or frozen rhubarb, thawed if frozen 1/2 cup heavy cream 3 tablespoons mascarpone cheese or clotted cream, at room temperature 2 tablespoons confectioners' sugar 8 slices pound cake or 8 crumpets Strawberry preserves, for spreading Instructions: Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour. Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest. Cover and refrigerate until cold, about 1 hour. Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet. Spread a layer of strawberry preserves on the cake rounds. Transfer the rhubarb cream to a piping bag fitted with a large star tip. Pipe the cream onto the cakes.
Tangerine Grilled Sea Bass 3 cups good-quality store-bought tangerine juice 1 cup fresh lemon juice (from about 3 large lemons) 1 cup canola oil 2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 6 sprigs fresh thyme 4 large cloves garlic, lightly smashed Eight 6-ounce skin-on sea bass fillets Kosher salt and freshly ground black pepper 4 tangerines, halved crosswise, any visible seeds removed and discarded 6 small sprigs fresh mint Instructions: Combine the tangerine juice, lemon juice, oil, honey, coriander, thyme and garlic in a large plastic storage container. Whisk to combine. Add the sea bass fillets and turn to coat in the marinade. Cover with a lid and marinate in the refrigerator, flipping once halfway through, 30 minutes. Preheat an outdoor grill or large cast-iron grill pan to medium heat. While the grill heats up, remove the fish from the marinade and pat fairly dry with paper towels. (There should be a light coating of marinade on the fish but not too much, because excess oil will cause flare-ups on the grill.) Discard the marinade. Season the fish liberally on all sides with salt and pepper. Place the fish skin-side down on the hot grill. Cook until the skin is light golden brown and crispy, 3 to 5 minutes. Carefully flip the fish and cook until just cooked through and the center is opaque, 3 to 5 minutes more. While the fish is cooking, add the tangerines to the grill cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly. To serve, transfer the grilled fish to a large platter. Nestle the grilled tangerines around the fish and top with the sprigs of mint. Serve immediately.
Italian Baked Chicken and Pastina 1 cup pastina pasta (or any small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast (1-inch cubes) 1/2 cup diced onion (about 1/2 a small onion) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juice 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter, plus more for buttering the baking dish Instructions: Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Instant Pot Sunday Sauce 1 tablespoon olive oil 2 bone-in beef short ribs (about 2 pounds) 2 country-style pork ribs (about 1 pound) 1 large onion, finely chopped 6 cloves garlic, finely chopped 1/2 cup tomato paste 1/2 cup dry red wine One 28-ounce can whole peeled tomatoes 4 links sweet or hot Italian sausage Kosher salt and freshly ground black pepper Crushed red pepper flakes, optional 1 pound ground beef sirloin 1/2 cup grated Parmesan 1/4 cup plain breadcrumbs 1/4 cup milk 1/4 cup chopped flat-leaf parsley 2 cloves garlic, grated 1 large egg Kosher salt and freshly ground black pepper Serving suggestions: pasta or polenta Instructions: For the sauce: Add the oil to a 6-quart Instant Pot® and set to saute (see Cook's Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes. Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes. For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta.
Frosty Lemon Limeade Margaritas 4 cups ice 3/4 cup orange liqueur, such as Grand Marnier 3/4 cup tequila 3/4 cup store-bought limeade 2/3 cup simple syrup 1/3 cup fresh lemon juice 1 lime wedge Course salt for rims of glasses Lemon and lime slices for garnish Instructions: Combine the ice, orange liqueur, tequila, limeade, simple syrup and lemon juice in a blender. Blend until frosty and slushie-like. Rub the rims of the glasses with the lime wedge and dip the rims in the coarse salt to coat. Pour the frosty margarita into the glasses and garnish with lemon and lime slices.
Lime and Cornmeal Cookies with Citrus Glaze 1/2 stick unsalted butter, at room temperature 1 cup sugar 3 large limes, zested 1 egg, at room temperature 3 tablespoons fresh lime juice (2 to 3 large limes) 1/2 teaspoon pure vanilla extract 1 1/2 cups rice flour, plus extra for dusting 1/2 cup cornmeal 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups powdered sugar 2 large limes, zested 3 tablespoons fresh lemon juice Instructions: For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside. In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.
Orzo with Dried Fruits and Nuts 2 cups orzo 4 cups chicken broth 1/2 cup dried apricots, plumped in Port wine 6 tablespoons unsalted, butter 1/2 cup sliced almonds Pinch sugar and cinnamon Salt and pepper Instructions: Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper. Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven.
Peas in Three-Cheese Sauce 3 tablespoons butter 3 cloves garlic, finely chopped 3 shallots, finely chopped 1 cup heavy cream 1/4 teaspoon ground nutmeg 16 ounce package frozen peas, thawed 1/3 cup grated Parmesan 1/3 cup shredded white Cheddar Freshly ground black pepper 2 tablespoons grated Pecorino-Romano Salt Instructions: Heat butter in a saucepan and saute garlic and shallots in a saucepan until translucent. Reduce heat to low and add cream and nutmeg. Allow to reduce by about 1/3. Remove from heat and stir in peas, Parmesan and Cheddar, and cook until cheese is incorporated. Season with pepper and sprinkle with Romano cheese. Cheese will be salty so add salt only if needed after all cheeses are added.
Parker House Rolls 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg Instructions: In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.) Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest. Preheat oven to 400 degrees F. In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes. Bake rolls for 15 to 18 minutes until browned.
Creamy Fruit Dip 1 cup of sour cream (low fat or regular; not non-fat) 1/4 cup of Florida's Natural® Brand orange juice 2 tbsp. brown sugar Instructions: Whisk all ingredients together till well blended and sugar is dissolved. Chill in refrigerator at least an hour. Or make ahead of time. Serve with your favorite fruit. Serve with a fruit platter.
Vanilla and Lime Flan 1/2 cup sugar 3 tablespoons water 2 cups condensed milk 2 cups whole milk 3 limes, zested 1 vanilla bean 6 eggs Instructions: Preheat the oven to 360 degrees F To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn. Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour. Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.
Bonus Waffle Recipe: French-Toasted Waffles 2 frozen low-fat waffles 1/2 cup fat-free liquid egg substitute 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 2 teaspoons light whipped butter or light buttery spread 14 cup sugar-free pancake syrup 1 teaspoon powdered sugar Serving suggestion: raspberries. Instructions: Lightly toast the waffles. Mix egg substitute, vanilla extract, and cinnamon in a bowl, and set aside. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the skillet. Meanwhile, coat the waffles thoroughly in the egg mixture. Cook the waffles in the skillet until golden brown, 4 to 5 minutes per side. Top them with syrup and powdered sugar. Serve with raspberries, if you like, and enjoy!
After Midnight Cocktail 1 cup chocolate-flavored vodka 1 cup vanilla-flavored vodka 1/2 cup coffee-flavored liqueur Ice Chocolate-covered espresso beans, for garnish Chocolate shavings, for garnish Instructions: Chill 2 martini glasses. In a large martini shaker, add the chocolate vodka, vanilla vodka, coffee liqueur and fill with ice. Shake the cocktail well for 30 seconds. Pour the cocktail into the glasses and garnish with espresso beans and shaved chocolate.
Apricot and Chicken Bruschetta 1/2 loaf ciabatta bread 1/4 cup olive oil 3/4 cup apricot preserves 5 ounces fontina cheese, thinly sliced 6 ounces roasted chicken breast, cooled and thinly sliced 3 ounces (about 5 slices) prosciutto, thinly sliced Extra-virgin olive oil, to drizzle Instructions: Preheat the oven to 350 degrees F. Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature. Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve.
Genovese Red Sauce 3 tablespoons EVOO 4 ounce chunk pancetta or guanciale, 1/4-inch dice 4 ounces prosciutto cotto or mild ham, fine dice 1 1/4 pounds ground veal 3 to 4 cloves garlic, finely chopped 1 large fresh bay leaf 1 medium onion, finely chopped Salt and freshly ground black pepper A few grates of fresh nutmeg 1/4 cup tomato paste 1 1/2 cups dry white wine 1 1/2 cups milk 1 to 2 cups chicken stock or water 1 pound egg tagliatelle, such as Delverde brand Freshly grated grana padano cheese or Parmigiano-Reggiano Instructions: Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal. To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.
Peppermint Hot Cocoa 4 cups whole or low-fat milk 1/2 teaspoon pure vanilla extract 3/4 cup sugar 1/2 cup unsweetened cocoa powder 4 ounces semisweet or bittersweet chocolate, finely chopped 3 tablespoons crushed peppermint sticks, plus more for serving Pinch kosher salt Unsweetened whipped cream, for serving Peppermint sticks, for serving Instructions: Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick.
Steam/Sauteed Tender Greens 1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat) 1/2 teaspoon salt 2 to 3 garlic cloves, minced 2 pounds fresh spinach, Swiss chard or beet greens Spices and/or dried/fresh herbs Ground black pepper Instructions: Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes. Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.
Mushroom Parmentier 6 medium floury potatoes, such as Yukon gold 2 pounds/ 1 kg mushrooms 3 tablespoons butter 2 tablespoons olive oil, more as needed 1 large red onion, chopped 3 cloves garlic 1/2 cup/125 ml red wine 1/2 cup/125 ml vegetable stock or water Handful fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1 tablespoon flour 1 handful fresh parsley, chopped 1/4 cup/60 ml milk 2 to 4 tablespoons butter Kosher salt and freshly ground pepper 4 ounces/110 g Comte or Gruyere cheese, cut into very fine dice 2 tablespoons grated Parmesan Instructions: For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes. For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish. For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes.
Chicken Mushroom and Bacon Pie 3 rashers streaky bacon, cut or scissored into 1-inch strips 1 teaspoon garlic infused oil 2 cups chestnut mushrooms, sliced into 1/4-inch pieces 8 ounces chicken thigh fillets cut into 1-inch pieces 2 1/2 tablespoons all-purpose flour 1/2 teaspoon dried thyme 1 tablespoon butter 1 1/4 cups hot chicken stock 1 tablespoon Marsala 1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry Instructions: Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color. Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes. Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two. Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
Sea Bass with Tomatoes and Garlic Risotto Cakes 10 whole cloves garlic, peeled 2 teaspoons olive oil 4 cups water 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1 cup arborio rice 1/2 cup dry white wine 1/4 cup grated Parmesan cheese 3 tablespoons finely chopped fresh parsley Salt and pepper Salt and pepper 1 cup seasoned flour 4 tablespoons unsalted butter Salt and pepper 3 to 4 pound whole sea bass 2 tablespoons olive oil 4 pounds assorted heirloom tomatoes, or substitute plum tomatoes 1/4 cup olive oil 2 tablespoons sherry vinegar Salt and pepper Salt and pepper 1 tablespoon chopped basil 1 small red onion, halved and thinly sliced 1 small, fresh red chile, seeded and minced Instructions: Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan. Add the onion and cook until soft. Add the rice and stir until lightly golden brown. Add the wine and cook until reduced completely. Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour. Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan. Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes. Serve 2 per person. For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through. Transfer fish to a plate. Serve with Heirloom Tomato Salad. For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Serve immediately.
Rolled Turkey Breast with Nutty Fruit Stuffing One 10-pound boneless, skin-on whole turkey breast, tenderloins removed 1 gallon hard apple cider 1/4 cup kosher salt 4 tablespoons Poultry Seasoning, recipe follows 2 onions, sliced into 1 1/2-inch-thick rings 4 tablespoons unsalted butter, at room temperature 8 tablespoons unsalted butter, plus more for greasing 5 stalks celery, finely diced 2 onions, finely diced 2 cups calvados 1 cup dried apricots, roughly chopped 1 cup dates, roughly chopped 1 tablespoon kosher salt 1 teaspoon ground black pepper 8 cups 1/2-inch cubes white bread, toasted 2 cups chicken broth 2 cups pecans, toasted and roughly chopped 1 tablespoon chopped fresh or dried sage 1 tablespoon fresh or dried thyme leaves 2 eggs 1/2 cup dry white wine 1 1/4 cups chicken broth 2 tablespoons flour 1 tablespoon dried marjoram 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon dried rosemary 1 tablespoon dried thyme Instructions: For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight. For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes. In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use. Preheat the oven to 375 degrees F. Grease a casserole dish. Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals. Place the remaining stuffing in the prepared casserole dish, and set aside. Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours. After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes. Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use. For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan. In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry. Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes. Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy. Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
Meatball and Eggplant Parm Kebabs 2 tablespoons extra-virgin olive oil 6 cloves garlic, thinly sliced 1/2 teaspoon dried oregano 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand Kosher salt and freshly ground pepper 1 pound ground beef 8 ounces hot Italian sausage, casings removed 1/2 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1/4 cup breadcrumbs 1/4 cup finely chopped fresh parsley 2 cloves garlic, grated 1/4 cup milk 1 large egg Kosher salt and freshly ground pepper 2 small Japanese eggplants, sliced 1/2 inch thick 3 cups broccoli florets 3 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 8 ounces mozzarella cheese, thinly sliced, then cut into 1-inch squares Toasted Italian rolls, grated parmesan cheese and red pepper flakes, for serving Instructions: Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.) Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24). Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers. Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara sauce, parmesan and red pepper flakes.
Chocolate Candy Bar Rounds 2 cups semisweet chocolate chips 2 teaspoons coconut oil 1/2 cup marshmallow creme, such as Marshmallow Fluff 2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy 1/3 cup good-quality caramel sauce, such as Ghirardelli 2 to 3 tablespoons confectioners' sugar Coconut oil spray, for the spoons 1/3 cup coarsely chopped salted roasted peanuts 1/2 cup white chocolate candy melting wafers 1/4 cup popping candies, such as Pop Rocks Instructions: For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes. Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn\u2019t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes. For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty. For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable. For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes. Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
Cajun Corn Maque Choux 4 ears fresh corn 4 strips bacon, diced 2 tablespoons unsalted butter 2 stalks celery, diced 1 green bell pepper, diced 1/2 large onion, diced Kosher salt and freshly ground black pepper 1/2 cup milk 5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish) 2 cloves garlic, minced 2 plum tomatoes, seeded and diced Instructions: 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside. 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes. 3. Serve garnished with the scallion greens and reserved bacon.
Warm Grape Cake 1/2 stick unsalted butter, plus more for the pan, softened 3/4 cup granulated sugar 2 large eggs, at room temperature Finely grated zest of 1 lemon 1 1/2 cups plus 1 tablespoon all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/2 cup whole milk, at room temperature 1/3 cup golden raisins 2 cups red seedless grapes, halved 1 cup cold heavy cream 1 tablespoon confectioners' sugar, sifted 1/4 to 1/2 teaspoon almond extract 1/2 cup honey 1 small knob ginger, peeled and grated (about 2 tablespoons) Instructions: Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour into the bowl. Add the baking powder and salt, gently folding to combine. Add the olive oil and milk, stirring to combine. Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour. Add the fruit-flour mixture to the cake batter and stir only enough to blend. Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter. Pour the batter into the pan and slide the pan into the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan. Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form. Set aside. Add the honey to a small saute pan and bring it to a simmer over low heat. Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes. Switch off the heat and allow the mixture to cool slightly. Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream.
Pizzette with Gorgonzola, Tomato and Basil 8 ounces purchased pizza dough 3 ounces Gorgonzola, crumbled 3 ounces cherry tomatoes, quartered 2 teaspoons extra-virgin olive oil 1/4 cup fresh basil leaves, torn into pieces Salt and freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.
Roasted Asparagus 1 bunch asparagus, trimmed 1 tablespoon olive oil Pinch of kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the asparagus on a baking sheet, drizzle on the oil, sprinkle on the salt and pepper and toss. Roast until tender and browning at the edges, about 20 minutes.
Tagliatelle Bolognese 2 ounces dried porcini mushrooms, wiped of grit 2 tablespoons extra-virgin olive oil 1/4 pound pancetta or slab bacon, finely chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 5 garlic cloves, minced 4 fresh thyme sprigs, leaves stripped from the stem 2 fresh oregano sprigs, leaves stripped from the stem 1 fresh rosemary sprig, needles stripped from the stem 2 bay leaves 1 pound ground pork 1 pound ground beef 1 cup milk 1 (28-ounce) can whole peeled tomatoes, hand-crushed 2 cups dry red wine Kosher salt and freshly ground black pepper 1 pound dry tagiatelle pasta 1 handful fresh basil, hand-torn, for garnish Freshly grated Parmigiano-Reggiano, for serving Instructions: Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente.\) Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.
Nut Brittle 1 cup salted dry roasted peanuts 1 cup shelled pistachios 1 cup pecan halves 1 cup sugar 1 cup unsalted butter (2 sticks), cut into chunks 1/3 cup light corn syrup 2 teaspoons honey Instructions: Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon. Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
Apple-Vanilla Mini Muffins with Cider Glaze 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt Large pinch freshly grated nutmeg 1/3 cup light brown sugar 4 tablespoons unsalted butter, softened 1/2 teaspoon pure vanilla extract 1 large egg 1/4 cup sour cream 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup) 2 cups apple cider 1 small cinnamon stick 2 tablespoons honey 1 teaspoon confectioners' sugar Instructions: For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes. Dip the tops of the muffins in the glaze and serve.
Cranberry Orange Mousse 1 bag cranberries, 12 ounces 3/4 cup sugar 1 teaspoon grated orange zest 1/4 cup orange juice 2 tablespoons orange liqueur 2 cups heavy whipping cream Instructions: Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.
Flowers for Mom Cocktail 1 ounce elderflower liqueur (recommended: St Germaine) Dry sparkling rose wine, well chilled Raspberries, for garnish Instructions: Add the elderflower liqueur to a champagne flute and top with rose. Stir to mix and add a raspberry for garnish.
Chile Verde 1/2 cup corn oil 10 Anaheim chile peppers, diced 10 poblano chile peppers, diced 6 jalapenos, diced 3 yellow onions, diced 1/4 cup kosher salt 1/4 cup freshly ground black pepper 10 tomatillos, husks removed 1 1/2 cups cornstarch 6 tablespoons green hot sauce, such as Tabasco Instructions: In a large saute pan, heat the corn oil over low heat and add the Anaheim chiles, poblanos, jalapenos and onions and cook until softened but not browned, about 7 minutes. Season with salt and pepper. Meanwhile, over an open flame, roast the tomatillos, turning occasionally, until they are charred. Set aside to cool, then puree in a blender until smooth. Add the pureed tomatillos to the pan with the chiles. Add 12 cups water and bring to a simmer. Cook until the sauce thickens, 30 to 40 minutes. In a small bowl, whisk the cornstarch together with 1 1/2 cups water to make a slurry. Whisk the slurry into the sauce and cook until thick, 10 minutes more. Add the hot sauce. Taste and adjust for salt and pepper. Take off the heat and chill. Serve with refried beans, corn tortillas, eggs any style with Colby-Jack cheese melted over the top or braised pork and white rice.
Sausage, Red Pepper and Feta Frittata 4 tablespoons extra-virgin olive oil 1 cup chopped onion 1 pound hot Italian sausage, casings removed 1 tablespoon chopped garlic 1 tablespoon chopped fresh oregano 1 cup chopped roasted red peppers 8 large eggs 1/4 cup heavy whipping cream 1 cup crumbled feta cheese Pinch of smoked salt Freshly ground black pepper 1 bunch fresh chives, chopped 1 lemon, zested and juiced 1 cup sour cream 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the frittata: Preheat the oven to 325 degrees F. In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes. In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes. For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper. Cut the frittata into pieces and serve with dollop of the sour cream sauce.
Zucchini Oatmeal Chocolate Chip Cookies 1 medium zucchini (5 to 6 ounces), grated 2 cups old-fashioned rolled oats 1 cup whole-wheat flour (see Cook's Note) 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon allspice 8 tablespoons (1 stick) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1 cup dark chocolate chips 1/2 cup toasted pecans, chopped, optional Flaky sea salt, optional Instructions: Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment. Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside. Whisk the oats, flour, salt, baking soda and allspice together in a large bowl. Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough. Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
Mesa Grill's Southwestern Potato Salad 1 1/2 cups prepared mayonnaise 1/4 cup Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons chipotle pepper puree 1 large ripe tomato, seeded and diced 1/4 cup chopped cilantro leaves 3 scallions, chopped, white and green parts 1 medium red onion, thinly sliced 1/2 teaspoon cayenne 4 cloves garlic, finely chopped Salt and freshly ground black pepper 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick Instructions: Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Southern Ham-And-Cheese Pie 10 large eggs Pinch of cayenne pepper 3 ounces ham, chopped 6 ounces muenster cheese, grated 4 tablespoons extra-virgin olive oil 3 bunches scallions, cut into 2-inch pieces Kosher salt and freshly ground black pepper 1 large tomato, cut into wedges 1 teaspoon white wine vinegar 1 tablespoon sugar 4 ounces mesclun greens (about 4 cups) 1/2 head escarole, torn, or 1 bunch dandelion greens, trimmed Instructions: Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese. Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad. Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad.
Cookies and Cream Fudge Brownies 11 3/4 tbsp/5 1/2 oz/165g butter, plus extra for greasing 7 squares/7oz/200g dark chocolate, grated or finely chopped 3 eggs 2 egg yolks Seeds of 1 vanilla bean or 2 tsp vanilla extract Generous 3/4 cup/5 1/2 oz/165g soft light brown sugar, solidly packed 2 tbsp all-purpose flour 1 tbsp unsweetened cocoa Pinch of salt 5oz/154g package of Oreo cookies (about 13 cookies), broken into quarters Confectioners' sugar, for dusting Special equipment: 8in (20cm) square baking pan Instructions: Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little. Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out. Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey. Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar. Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb.
Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce Extra-virgin olive oil, for drizzling plus 1 tablespoon 8 slices turkey bacon 2 1/2 pounds ground turkey breast 2 green onions, finely chopped A handful cilantro, leaves finely chopped 1 tablespoon chipotle chili powder 1 1/2 teaspoons smoked sweet paprika Salt and freshly ground black pepper 2 teaspoons zest and the juice of 2 limes 1 red onion, chopped 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 (15-ounce) can fire-roasted diced tomatoes, lightly drained 2 rounded tablespoon grainy mustard 8 slices pepper jack cheese, from the deli counter 4 large sandwich size English muffins, lightly toasted Instructions: Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.
Homemade Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves, minced 2 tablespoons fresh dill, minced 1 tablespoon minced fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/4 to 1/2 cup buttermilk (as needed for desired consistency) Instructions: Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Nectarine and Cream Cheese French Toast Sandwiches 3 tablespoons salted butter 2 nectarines, cut in half, pits removed and thinly sliced Eight 1/4-inch slices challah or brioche 6 tablespoons (85 grams) whipped cream cheese 4 large eggs 1/4 cup (60 milliliters) milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract Confectioners' sugar, for dusting Instructions: Melt 1 tablespoon butter in a small skillet over medium heat. Add the nectarines and cook until softened, 4 to 5 minutes. Remove from the heat. Spread each slice of bread with cream cheese. Divide the nectarines evenly among four slices of bread and top with the remaining bread to build sandwiches. Whisk the eggs, milk, granulated sugar and vanilla together in a shallow dish. Carefully dip the sandwiches in the egg mixture and turn to coat. Melt the remaining 2 tablespoons butter on a griddle over medium heat. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Dust with confectioners' sugar and serve.
Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze 1/4 cup ketchup or chili sauce 2 tablespoons light or dark brown sugar 2 teaspoons cider or white vinegar 2 teaspoons vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 2 large eggs 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon ground black paper 2 teaspoons Dijon mustard 2 teaspoons Worchestershire sauce 1/4 teaspoon hot red pepper sauce 1/2 up milk, buttermilk or low-fat plain yogurt 2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork) 2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs 1/3 cup minced parsley 6 ounces thin-sliced bacon Instructions: For the glaze: Mix all ingredients in a small bowl; set aside. For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool. Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.) Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches. Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
Veal Medallions with Caramelized Apples, Beeren Auslese Riesling, and Pine Nuts 4 tablespoons pine nuts 8 (3 ounce) veal medallions (2 per person) Salt and freshly ground white pepper 1 tablespoon flour 2 tablespoons oil 1 cup Beeren Auslese Riesling 1/2 cup brown chicken stock, recipe follows 6 tablespoons unsalted butter 2 apples, peeled, seeded and cut into eighths 1/2 lemon, juiced 3 cups watercress 3 tablespoons Shallot-Citrus Vinaigrette, recipe follows 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium onion, peeled, trimmed, and thinly sliced 2 cups water, plus 3 quarts 3/4 cup fresh orange juice 1 teaspoon minced shallot 1/2 teaspoon minced fresh thyme leaves 1 tablespoon balsamic vinegar 1/2 teaspoon orange zest 1/3 cup extra virgin olive oil Salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Toast the pine nuts in the oven in a pan. When browned, remove and set aside. Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess. Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan. Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm. In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown. Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts. Preheat the oven to 400 degrees F. Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste. Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours. Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool. Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used. In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature. In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest. Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Cakey Oatmeal Raisin Cookies Boiling water 1/2 cup raisins 1 cup whole-wheat pastry flour, spooned and leveled 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/4 cup apple butter 3 tablespoons unsalted butter, softened 1/2 cup light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup rolled oats (not quick-cooking) Instructions: 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely. 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds. 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins. 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan.
Watermelon Sorbet 1 cup sugar 1/2 cup corn syrup 4 tablespoons lemon juice 3 tablespoons grenadine 3 fresh mint leaves 1 (3-pound) seedless watermelon Instructions: In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours.
Sunny's Spicy Spaghetti with Mega Meatballs 1/2 cup grated Parmesan 1/2 cup plain bread crumbs 1/2 teaspoon onion powder 1 teaspoon dry rubbed sage 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup chopped parsley leaves 1 pound ground beef round 1 pound ground pork 2 eggs, beaten 2 cloves garlic, minced 1/4 cup vegetable oil 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced Salt and freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1 (28-ounce) can crushed tomatoes 1 teaspoon hot sauce (recommended: Frank's Red Hot) 1 teaspoon sugar, optional 1 pound spaghetti, cooked al dente Grated Parmesan, for garnish Instructions: Preheat the oven to 375 degrees F. To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs. In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes. Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more. Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.
Lentil Puttanesca with Salmon 1 cup water 1/2 cup lentils, rinsed 4 (6-ounce) salmon fillets, skin and pin bones removed Sea salt and freshly cracked black pepper 2 tablespoons olive oil 1 cup diced onion, approximately 1 medium onion 2 tablespoons capers 1/4 cup, rough chopped pitted kalamata olives 1 teaspoon minced anchovies 2 tablespoons minced garlic 1/4 teaspoon red pepper flakes 1 cup diced canned tomatoes 2 tablespoons red wine vinegar 1/2 lemon, juiced 1 tablespoon julienned basil, plus whole sprigs, for garnish 1 tablespoon chopped Italian parsley leaves Instructions: Preheat the oven to 325 degrees F. In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside. Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking sheet fitted with a rack and put in the oven. Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize. Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary. Stir in the basil and parsley and remove from heat. Remove the salmon from oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.
Katie Lee's Logan County Hamburgers 1 pound 85-percent lean ground beef 1 large egg, lightly beaten 1 medium yellow onion, 1/2 grated and 1/2 thinly sliced 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, softened 12 slices white bread 12 slices American cheese, optional Mustard Ketchup Sliced tomatoes Pickles Instructions: To make the burgers, combine the beef, egg, grated onion, garlic powder, salt and pepper in a medium bowl. Mix until combined and then form into 6 thin patties. Spread the butter on 1 side of each slice of bread. Heat a large, heavy-duty skillet or griddle over medium-high heat. Cook the burgers to desired doneness, about 3 minutes per side. Drain on paper towels. Drain the grease from the skillet. In the same skillet, place 6 slices of bread, butter-side down. Top each with a slice of cheese, if using, some sliced onions and a burger. Top with the remaining cheese, if using, and bread, butter-side up. Cook the sandwiches until golden brown, about 2 minutes per side. Serve with mustard, ketchup, tomatoes, pickles or any other desired hamburger toppings.
Herbed Root Vegetables 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper 1/2 pound unsalted butter, softened 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil Kosher salt and freshly ground black pepper Instructions: Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.