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Moroccan Lamb Chops 1 pair of \frenched\ lamb chops 1/3 cup apple cider 1 teaspoon brown sugar Salt and freshly ground black pepper 2 cloves garlic, minced 1 pinch cinnamon 1 bosc pear, cored and cut into 6 wedges Fried Plantains, recipe follows Instructions: Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler. Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with Fried Plantains. Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt Fill a deep pot halfway with oil. Heat the oil to 350 degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to drain on a paper towel lined plate. Season immediately with salt.
Steamed Green Beans 1 pound green beans, cleaned 2 tablespoons butter Salt, to taste Instructions: Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste.
Fettuccine Alfredo (Lighter Version) 1 pound fresh linguine 1 1/2 teaspoons cornstarch 1 cup milk 1 tablespoon butter 1/4 cup light cream 1/2 cup freshly grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
Chocolate-Orange Bread Pudding Nonstick cooking spray, for the baking dish 4 large eggs 1 cup whole milk 1/2 cup heavy cream 3 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 6 cups bread cubes (1-inch cubes), such as sourdough 1/2 cup dark chocolate chips 1 cup orange juice, fresh or store-bought 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 tablespoon cornstarch 1 navel orange, zested Instructions: For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray. Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes. For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes. Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.
Roasted Chicken Pot Pie 2 1/2 cups all-purpose flour 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes 1/4 cup finely grated Parmesan Pinch of salt 8 tablespoons ice water 3 pounds bone-in, skin-on chicken thighs, rinsed and patted dry 2 tablespoons olive oil 1/2 teaspoon granulated garlic 1/2 teaspoon paprika Kosher salt and ground black pepper 6 tablespoons unsalted butter 1 large onion, chopped finely Kosher salt and ground black pepper 3 medium carrots, peeled and cut crosswise into 1/4-inch pieces 1 small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch pieces 1 parsnip, peeled and cut crosswise into 1/4-inch pieces 4 cloves garlic, minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 4 cups chicken stock, plus additional as needed for thinning the sauce 1/4 cup milk 3/4 cup frozen peas 3 tablespoons finely chopped fresh Italian parsley leaves 2 teaspoons chopped fresh thyme leaves All-purpose flour, for dusting 1 large egg, for egg wash Instructions: For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use. For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool. When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie). For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper. To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang. Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie. In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg. Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.
Mini Brioche Rolls 1/2 cup warm water (110 to 120 degrees F) 1 package dried yeast 3 tablespoons sugar 6 extra-large eggs, at room temperature 4 1/2 cups unbleached flour 2 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 egg mixed with 1 tablespoon milk, for egg wash Instructions: Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours. Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.
Chocolate Manhattan 1 teaspoon honey 1 teaspoon cocoa powder 2 ounces bourbon, such as Woodford Reserve 1 ounces sweet vermouth, such as Carpano Antica Formula 4 dashes chocolate bitters, such as Fee Brothers Aztec Chocolate Bitters 1 small slice fresh red chile Instructions: Put the honey and cocoa powder on separate small plates. Prepare a glass by dipping half of the rim into the honey (take care to wipe off the excess), then the same half of the glass into the cocoa powder. Set aside. Add the bourbon, vermouth, bitters and chile slice to a mixing glass and lightly muddle the chile to extract just a little heat. Add ice and stir the cocktail thoroughly. Using a julep strainer, slowly strain into the prepared glass, taking care not to aerate the liquid.
Frittata with Peaches and Cherries 8 ounces frozen peaches, thawed and drained 8 ounces frozen cherries, thawed and drained 6 eggs, at room temperature 1/4 cup whole milk 1/3 cup sugar 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon kosher salt 1 tablespoon vegetable or canola oil 1/3 cup (3 ounces) crumbled goat cheese Maple syrup, for serving Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Place the thawed peaches and cherries on a paper towel-lined plate to remove any excess juices. Set aside. In a medium bowl, whisk the eggs, milk, sugar, thyme, and salt until smooth. Stir in the fruit. Heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat. Pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan. Sprinkle the cheese over the top and cook without stirring for 5 to 6 minutes, or until the edges start to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes. Using a silicone or rubber spatula, loosen the edge of the frittata and slide onto a platter. Cut into wedges and serve with maple syrup.
Spicy Kale Chips 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1 bunch kale, cleaned, stemmed, ribs removed and torn into pieces 1 tablespoon olive oil Instructions: Preheat the oven to 300 degrees F. Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.
Chocolate Hazelnut Decadence Cake Pop 1 pound dark chocolate, melted 2 ounces granulated sugar 1 ounce cocoa powder 3 ounces hot brewed espresso 1 stick (4 ounces) unsalted butter, cubed 2 large eggs 2 vanilla beans, split and scraped 250 grams milk chocolate 600 grams hazelnut praline paste 300 grams feuilletine flakes 2 sticks (8 ounces) unsalted butter, softened 8 ounces confectioners' sugar 2 vanilla beans, split and scraped 1/4 cup raspberry puree 12.5 ounces semisweet chocolate chips Instructions: For the flourless chocolate cake: Preheat the oven to 350 degrees F. In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla. Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds. For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened. For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined. To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.
Grilled Sambal Quail with Braised Green Papaya 4 tablespoons sambal (condiment) 2 tablespoons minced garlic 2 tablespoons minced ginger 1/2 cup red wine 1/4 cup chopped scallions 2 tablespoons molasses 1/2 cup canola oil Salt and black pepper to taste 8 quail 2 tablespoons butter 2 tablespoons brown sugar 2 medium sized green papaya, skinned and diced Juice of 1 lime 1/2 cup chicken stock Salt and black pepper to taste 1/2 cup ground red chile (ancho, chimayo or pasilla) 1/2 tablespoon ground cumin 3 cups canola oil 1 teaspoon salt Instructions: Mix all ingredients, marinate and refrigerate quail for at least 6 hours; overnight is ideal. Season the quail and grill until done; this will take about 20 minutes. Be careful not to burn the skin. Place on top of the braised papaya. Garnish with chili oil. (Recipes for the braised papaya and chili oil to follow). In a saucepan, melt butter and sugar together. Add papaya and cook for 5 minutes. Season. Add lime juice and chicken stock and simmer for 30 minutes or until papaya is al dente. Season with salt and pepper. Heat chili and cumin in a saute pan until barely smoking. Whisk in oil and salt. Transfer to tall, glass jar and let stand overnight. Oil will separate.
Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) 12 cups corn oil, for deep frying 3/4 cup egg whites 4 quarters skinless chicken, boned and cut into 1/2-inch pieces Garlic salt Freshly ground black pepper 3 cups cornstarch 4 tablespoons minced garlic 1 teaspoon minced yellow onion 3/4 tablespoon minced green onion Pinch dried crushed red pepper Freshly ground black pepper 1/2 minced serrano pepper 1/2 minced jalapeno pepper Pinch garlic salt Pinch garlic powder 1/2 cup hot chili oil, divided 2 tablespoons sesame oil, divided 2 cups freshly chopped green onions Instructions: In a Dutch oven or deep-fryer heat oil to 375 degrees F. In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute. Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch. Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes. For the garlic mixture: In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine. Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.
Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole 3 pounds scorpion fish, filleted and bones reserved for stock 6 shallots, peeled and julienned, divided 1 bay leaf 1 cup Chardonnay, divided Sea salt 3 cloves garlic, divided 5 tablespoons extra-virgin olive oil, divided 4 tablespoons (1/2 stick) butter 2 cloves garlic, minced 1/2 pound shelled fresh English peas Black pepper 1 pound fresh morel mushrooms, washed thoroughly 4 sprigs fresh thyme, divided Instructions: For the fish stock: Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use. For the Pea Sauce: In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside. For the Fish and the Morels: Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste. Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat. To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.
Vegan Banana Pancakes 1 1/2 cups all-purpose flour (see Cook's Note) 7 1/2 teaspoons vegan granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 large very ripe banana, mashed (about 1/2 cup) 1 1/4 cups unsweetened plain almond milk, at room temperature 3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving 1/2 teaspoon pure vanilla extract Maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
Cream of Mushroom Soup 4 cups Mushrooms ¼ cup Chopped Onions 1 ea Celery Stock 1 ea Carrot 2 tbs Butter 2½ cups Beef Broth 2 cloves Garlic, crushed ¼ tsp Thyme ¼ tsp Dried Basil ¼ tsp Worcestershire Sauce FOR THE ROUX: 3 tbs Butter 4½ tbs Flour 1½ cups Fairlife Whole Milk Instructions: For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1½ cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.
Truffle Deviled Eggs 12 large eggs 1/3 cup mayonnaise 1/4 teaspoon ground paprika, plus more for garnish 1/4 teaspoon truffle salt Freshly ground pepper 5 dashes your favorite hot sauce 1 tablespoon fresh chives, chopped Instructions: Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs. To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites. Garnish with more paprika, the chives and some freshly ground pepper.
Sausage and Gravy Pie with Biscuit Crust 1 tablespoon unsalted butter, plus more for greasing 4 pieces prepared biscuit dough (about 8 ounces) 8 ounces breakfast sausage, casings removed 1 cup half-and-half 1 large whole egg plus 1 large egg yolk 1 scallion, sliced Kosher salt and freshly ground black pepper 2 ounces white Cheddar or Monterey Jack cheese, shredded (about 1/2 cup) Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter. Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on. Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat. Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper. Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.
Flaky Sweet Pastry (Pate Sucree) 1 1/4 cups all purpose flour 7 tablespoons unsalted butter, chilled and cut into pieces 2 teaspoons sugar 1/8 teaspoon salt 3 tablespoons ice water Instructions: Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.
Grilled Ahi Tuna \Sashimi\ Strips with Mizuna and Avocado 2 ahi tuna steaks (6 ounces each) Peanut oil Salt and freshly ground pepper 2 avocados, peeled, pitted and thinly sliced 4 cups mizuna leaves 2 plum tomatoes, finely chopped Wasabi vinaigrette, recipe follows 1/4 cup rice wine vinegar 2 teaspoons wasabi paste 1/4 cup olive oil Salt and freshly ground pepper Instructions: Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices. Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette. Whisk together all ingredients until combined. Season with salt and pepper to taste
Beef Jerky 2 pounds beef eye of round, trimmed of all fat 1 1/2 tablespoons kosher salt 2 teaspoons sugar 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon chipotle chile powder 1/2 teaspoon ground coriander 1/2 teaspoon smoked paprika Instructions: Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process. In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours. Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more. Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months.
Fruit-Sweetened Chocolate Frosting 10 pitted Medjool dates, chopped 2 ounces unsweetened chocolate, roughly chopped 1 cup heavy cream 2 tablespoons unsweetened cocoa powder Instructions: Soak the date pieces in very hot water until very soft, about 5 minutes. Drain and transfer to a food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
Vietnamese Bistro Burger 1 1/2 cups julienned daikon 1 1/2 cups julienned carrot 3/4 cup distilled white vinegar 3/4 cup sugar 2 pounds ground pork 6 cloves garlic, minced 2 jalapeno chiles, seeded and diced 1 tablespoon minced ginger 2 tablespoons Vietnamese fish sauce (nuoc nam) 2 tablespoons soy sauce 1 tablespoon Chinese five-spice powder 2 tablespoons sugar 1 lime, zested and juiced 2 to 3 tablespoons vegetable oil, for brushing the grill rack 6 good quality sesame-seed kaiser rolls, split 6 tablespoons salted butter, softened 6 tablespoons mayonnaise 6 tablespoons spreadable pork or liver pate 1/2 English cucumber, peeled and thinly sliced 2 jalapeno chiles, thinly sliced 18 fresh cilantro sprigs Instructions: To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop. To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks. Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes. Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy! Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips! A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Swallow at the Hollow Crab Cakes 3 ounces shallots, chopped 2 tablespoons fresh parsley 1 tablespoon capers Juice from 1/2 lemon 4 large eggs 2 tablespoons crab base 2 teaspoons seafood seasoning, such as Old Bay 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1 teaspoon salt 1 teaspoon ground white pepper 2 cups mayonnaise 2 pounds jumbo lump crabmeat 2 pounds super lump crabmeat 2 cups panko breadcrumbs Oil, for greasing the baking sheet Instructions: Combine the shallots, parsley, capers and lemon juice in a small food processor and mix until smooth. Combine the eggs, crab base, seafood seasoning, Worcestershire sauce, mustard, salt and pepper along with the shallot mixture in a large bowl. Whisk until smooth, and then add the mayonnaise and mix again until smooth. Put the jumbo and lump crabmeat in a separate bowl and pick through for any missed shells. Add the crabmeat to the egg mixture and gently fold, being careful not to break up any lumps, until the crabmeat is completely coated. Add the breadcrumbs and \sift\ with a rubber spatula until evenly distributed, again, being careful not to break up any lumps. Cover and refrigerate for 20 minutes, then fold one last time. Heat the broiler. Grease a baking sheet. Loosely shape sixteen 6-ounce crab cakes and place them on the baking sheet. Broil the crab cakes until golden brown and they measure 165 degrees F on an instant-read thermometer, 7 to 8 minutes.
Leg of Lamb Souvlaki 2 shallots, minced 2 cloves garlic, minced 1 jalapeño pepper, seeded and minced 2 tablespoons chopped fresh oregano, plus more for topping Juice of 1 lemon 1/2 cup extra-virgin olive oil Kosher salt 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2- to 2-inch chunks Freshly ground pepper 1 cup plain Greek yogurt Instructions: Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight. Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.) Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.
Baked Pasta with Cauliflower and Cheese 1/2 cup butter 1/2 cup unbleached white flour 1 quart milk, heated 1 1/2 tablespoons Dijon mustard Pinch of nutmeg, preferably freshly grated Salt and pepper to taste 1/4 cup vegetable oil 4 cups chopped onions 3 garlic cloves, minced or pressed 1/2 cup fresh basil, chopped (2 teaspoons dried) 1 large head of cauliflower, cut in florets 6 ripe tomatoes, chopped or 3 cups canned tomatoes, drained and chopped 3 tablespoons fresh lemon juice 1 pound medium pasta shells 1 cup freshly grated Parmesan cheese (2 1/2 ounces) 1 1/2 cups shredded mozzarella or mild provolone cheese (6 ounces) Seasoned bread crumbs Instructions: To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover. Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender. Cook the pasta al dente and then drain. In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top
Slow Cooker Sausage, Bean and Pasta Stew 1 onion, cut into 1/2-inch pieces 2 carrots, finely chopped 4 cloves garlic, finely chopped 8 ounces dried white beans, such as cannellini, rinsed and picked over 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine 1 pound sweet or hot Italian sausage links (4 to 6 links) One 14.5-ounce can fire-roasted diced tomatoes 3 cups low-sodium chicken broth or stock One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving 1/2 cup ditalini pasta 2 tablespoons chopped flat-leaf parsley 2 teaspoons balsamic vinegar Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using. Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes. Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth. Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.
Hot Cheese Crunchy Mac & Cheese 1/4 cup (4 tablespoons) unsalted butter, plus more for the baking dish 1 pound elbow macaroni 1 teaspoon kosher salt, plus more for the pasta water 3 cups milk 1 tablespoon ground annatto 2 cups flaming hot crunchy cheese snacks, preferably Cheetos 1/4 cup all-purpose flour 8 ounces Cheddar, shredded 4 ounces unprocessed American cheese slices, cut into strips 4 ounces fontina cheese, shredded Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Cook the pasta in boiling salted water until very al dente, about 3 minutes less than the box instructions (it will finish in the oven). Drain and set aside. Add the milk and annatto to a 3-quart saucepan over medium-low heat and bring to a low simmer. Place 1 cup cheese snacks in the center of a double-layered square of cheesecloth. Gather the sides together to form a pouch and secure with kitchen twine. Put the pouch in the warm milk and steep for 5 minutes. Turn off the heat, then remove the pouch and discard. Add the butter to a 6-quart Dutch oven and let melt, then add the flour to make a roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Whisking vigorously, slowly add the milk mixture. Bring to a simmer, whisking constantly, then cook, whisking occasionally, about 2 minutes more. Add the cheeses and season with salt and pepper. Mix in the pasta until fully coated. Transfer the mac and cheese to the buttered baking dish. Crush the remaining cup cheese snacks in a resealable bag using a rolling pin. Top the mac and cheese in an even layer with the crumbled hot cheese snacks and bake until bubbly and gooey, 15 to 20 minutes. Serve warm.
Arepas with Cheese and Corn 1 cup yellow cornmeal, finely ground 1/2 teaspoon salt 1/2 cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, plus more for serving, optional 1/2 cup fresh sweet corn kernels or frozen kernels, thawed 1/4 cup chopped scallion 1/4 cup chopped fresh cilantro leaves 1 small serrano or jalapeno chile, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables or sour cream for stuffing, optional Instructions: Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.) Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.
Spaghetti and Meatballs 1/2 pound ground beef 1/2 pound ground pork 3/4 cup unseasoned breadcrumbs 1/4 cup whole milk 1/4 cup white onion, cut into chunks 1/8 cup fresh basil leaves 1/8 cup fresh parsley leaves 2 cloves garlic 1/4 cup grated Parmigiano 1 tablespoon kosher salt 1 egg Two 14-ounce cans crushed tomatoes 2 teaspoons kosher salt Kosher salt 1 pound spaghetti Grated Parmigiano, for serving Instructions: For the meatballs: Preheat the oven to 450 degrees F. Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak. In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment. Bake until browned, about 10 minutes. For the sauce: Lower the oven to 350 degrees F. Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour. For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
Caramelized Fennel 2 large fennel bulbs, rinsed and trimmed, cut into eighths 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese 1/2 cup bread crumbs Instructions: Preheat the oven to 400 degrees F. Put the fennel in boiling salted water for about 7 minutes, or until fork tender. Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste. Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.
Hot Dog Mummies One 8-ounce tube crescent dough 8 bun-length hot dogs 1 slice white American cheese Ketchup and/or mustard Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips. Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes. While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies\u2019 eyes. Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and \u201cglue\u201d it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.
Chicken with Prunes and Olives 2/3 cup extra-virgin olive oil 2/3 cup red wine vinegar 2 cups pitted prunes 1/4 cup capers with a bit of brine 2 tablespoons dried oregano 20 garlic-stuffed olives 5 cloves garlic, minced or pushed through a press 2 bay leaves Kosher salt and freshly ground black pepper 3 pounds bone-in, skin-on chicken breasts 1/4 cup light brown sugar 1/2 cup white wine 1/2 cup fresh flat-leaf parsley leaves, finely chopped Instructions: Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight. Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them. Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes. Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
Cider Chicken with Apples and Onions 6 whole chicken legs (about 3 pounds) 1 tablespoon mustard powder 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 8-ounce package pearl onions 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup dry white wine 1/2 cup apple cider 1/2 cup low-sodium chicken broth 2 Granny Smith apples, cut into chunks 1 tablespoon tarragon vinegar or white wine vinegar 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil) 6 whole chicken legs (about 3 pounds) 1 tablespoon mustard powder 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 8-ounce package pearl onions 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup dry white wine 1/2 cup apple cider 1/2 cup low-sodium chicken broth 2 Granny Smith apples, cut into chunks 1 tablespoon tarragon vinegar or white wine vinegar 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil) Instructions: Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken. Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
Buckwheat Crepes with Ham, Gruyere and Caramelized Onions 2 tablespoons unsalted butter 2 large sweet onions, halved and thinly sliced Pinch sugar 3 tablespoons red wine vinegar Chopped fresh thyme Salt and freshly ground black pepper 1 cup milk 1/2 cup all-purpose flour 1/2 cup buckwheat flour 2 tablespoons canola oil 1/4 teaspoon fine sea salt 1/8 teaspoon freshly ground black pepper 3 large eggs Melted unsalted butter, for pan 8 ounces grated aged Gruyere cheese 12 to 16 slices thinly sliced black forest ham Instructions: For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.
Poached Eggs 1/2 cup distilled white vinegar Kosher salt 8 large eggs Buttered toast or English muffins and tomato slices, for serving Instructions: Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet. Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.
Rosie Panini 1 pound cooked chicken breast, sliced thin 4 ciabatta rolls 16 slices fresh mozzarella Roasted Red Pepper Pesto, for spreading, recipe follows 8 ounces baby arugula Broccoli Crunch Salad, for serving, recipe follows 3 cups packed fresh basil leaves 2 cloves garlic 2/3 cup extra-virgin olive oil 1/2 cup grated Parmesan 8 ounces goat cheese 12 ounces roasted red peppers 3 pounds broccoli florets, chopped 1 cup grated Cheddar 1/2 cup dried cranberries, such as Craisins 1/2 cup raisins 1/4 cup finely minced red onion 1 cup mayonnaise 1/4 cup cider vinegar 1/4 cup sugar Kosher salt and freshly ground black pepper Instructions: Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches. Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad. Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week. Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.
Apple Pie Hot Toddy 5 cups apple cider 1/4 cup apple cider vinegar 2 tablespoons maple syrup Splash of vanilla 3 cinnamon sticks 3 star anise pods 1-inch piece of ginger, peeled and sliced 3/4 cup bourbon Whipped cream, for serving Ground cinnamon, for dusting Instructions: In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes. Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.
Softshell Crab Sandwich with Toasted Paprika Aioli 1 cup prepared mayonnaise 6 cloves roasted garlic 2 teaspoons Spanish paprika, toasted Pinch of cayenne pepper 1 tablespoon fresh lemon juice Salt and freshly ground pepper 4 softshell crabs, cleaned 2 tablespoons olive oil 2 cups watercress, washed 4 large crusty rolls Instructions: Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.
On-the-rocks Ginger's Last Stand 1/4 can of BACARDI® Mixers Pina Colada Mix (thawed) 1/2 cup of BACARDI® Superior 1/8 cup lemon juice 4 slices of ginger Instructions: 1. Thaw BACARDI® Mixers Pina Colada Mix for 10 to 15 minutes 2. Muddle the ginger in the bottom of a large shaker 3. Combine BACARDI® Pina Colada Mix, BACARDI&reg Superior, and lemon juice in a large shaker 4. Shake for 15 to 20 seconds 5. Strain over fresh ice into a hurricane or daiquiri glass 6. Top with soda and four dashes of Angostura Bitters 7. Garnish with ginger slice and lemon wheel
Kids Can Make: Baked Tofu Tenders Cooking spray Two 14-ounce blocks extra-firm tofu packed in water 2/3 cup cornstarch 3 large eggs Kosher salt and freshly ground black pepper 2 cups panko breadcrumbs 1 teaspoon vegetable oil 2 teaspoons grated fresh ginger 1 teaspoon grated garlic 1/2 cup apricot preserves 1 teaspoon toasted sesame oil 1 teaspoon apple cider vinegar 1/2 to 1 teaspoon Asian chili sauce Instructions: Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray. Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand. Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet. Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through. Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu.
Pantry Paella Pinch saffron threads 1/4 cup sherry (recommended: Oloroso) 2 tablespoons regular olive oil 3 scallions, finely sliced 1 clove garlic, peeled and finely sliced 1 1/4 cups rice, such as Bomba, Paella or Arborio 8 ounces peeled raw frozen prawns, thawed 3 tubes baby squid, frozen, thawed and sliced (about 1 cup) 1 1/2 cups diced cold cooked pork 1 1/4 cups frozen peas 2 cups chicken stock (ready-made, concentrate or cubes) preferably organic Salt 1 lemon, cut into wedges, for serving Chopped cilantro leaves, for serving Instructions: Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool. Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes. Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine. Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered. Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed. Serve the paella edged with lemon wedges, and sprinkled with cilantro.
Malpua 1 cup all-purpose flour 1/4 cup semolina flour 3 tablespoons whole milk powder 1 teaspoon fennel seeds Pinch of ground black pepper 3 tablespoons plain yogurt 1 cup milk 1/4 cup ghee or canola oil, for frying (ghee preferred) (see Cook's Note) 1/8 teaspoon baking soda 1 cup sugar 1/4 teaspoon cardamom seeds or 2 to 3 smashed whole cardamom pods 1/4 teaspoon saffron threads 2 tablespoons milk 2 tablespoons blanched and slivered almonds 2 tablespoons shelled pistachios, finely chopped Instructions: For the pancakes: Combine the all-purpose flour, semolina flour, milk powder, fennel and pepper in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup. For the syrup: Combine the sugar, cardamom and 1/2 cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes. Keep warm. Meanwhile, soak the saffron in the milk in a small bowl. Heat 2 tablespoons ghee in a large skillet over medium-high heat. Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2 to 3 tablespoons each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more. (Make 4 to 5 pancakes at a time.) Repeat with the remaining batter, adding more ghee as needed between batches. Transfer the pancakes to a paper towel-lined plate. To serve: Warm the syrup, if it has cooled. Add the saffron-milk mixture. Use tongs to dip/coat the pancakes in the hot syrup and transfer to serving platter. Sprinkle with almonds and pistachios and serve warm.
Apple Ginger Nectar 2 to 3 apples 1 cup water (spring root) 1-inch piece ginger root Instructions: Blend all ingredients.;
Chicken Parmesan 4 slices whole-wheat bread (1-ounce each) 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 egg whites 1/2 cup skim milk 1/2 cup all-purpose flour 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness Olive oil cooking spray 1 jar good-quality marinara sauce (about 3 1/2 cups) 3/4 cup (3 ounces) shredded part-skim mozzarella cheese 2 tablespoons (1/2-ounce) shredded Parmesan Instructions: Preheat the oven to 350 degrees F. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.) In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling. Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc
Perfect Mashed Potatoes 4 large Idaho potatoes, peeled and cubed Kosher salt 1 cup heavy cream 1 cup whole milk 6 tablespoons cold unsalted butter, cut into cubes Freshly ground black pepper Snipped chives, for garnish Olive oil, for drizzling Instructions: Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 25 minutes. Place the cream and milk in a small saucepan and bring to a simmer over low heat. Drain the potatoes well and get out any additional water. Process them in batches through a ricer set over a large bowl. Fold in the butter and stir in the warm cream/milk mixture in parts until you achieve a smooth and velvety consistency. Season the mashed potatoes well with salt and pepper. Keep warm in a covered bowl set over a simmering pot of water. When ready to serve, garnish with snippets of chives and a drizzle of olive oil.
Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) 1 ounce dried porcini mushrooms 3 quarts water 1 tablespoon canola oil 3 pounds short ribs or flanken 1 large Spanish onion, chopped 6 cloves garlic 6 ounces oyster mushrooms (cut into small bouquets) 1/2 pound shiitakes, stemmed 3 to 3 1/2 ounces enokis Salt and freshly ground black pepper 1 cup barley, cooked in stock Mustard-Horseradish Sauce, recipe follows 1 serrano or jalapeno 1/4 cup prepared horseradish 1/4 cup Dijon mustard Instructions: Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid. In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water. On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender. Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper. To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce. Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
Chicken Pot Pie Sandwich 2 cups self-rising flour 1/2 teaspoon baking soda 1 stick cold salted butter, cubed, plus 4 tablespoons, melted 1 cup cold buttermilk 1 1/2 teaspoons chopped fresh thyme Crushed black pepper 4 bone-in, skin-on chicken breasts 2 tablespoons butter 2 carrots, diced 1/2 yellow onion, diced Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons dry sherry 3/4 cup heavy cream 3/4 cup chicken stock 1 sprig fresh thyme 1 cup frozen peas, defrosted 1/4 cup fresh parsley leaves 1/4 cup toasted pine nuts 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix! On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack. For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred. Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning. For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside. For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.
Chunky Grape Salsa 1 medium navel orange, peeled and cut into ½-inch pieces 8 ounces seedless red grapes, stemmed and cut into quarters ½ cup chopped red pepper ¼ cup chopped cilantro ¼ cup chopped green onions 1 Tablespoon minced jalapenos (optional) ½ cup Farmer's Pick Concord Grape 100% Juice About 1 Tablespoon fresh lime juice 1 8-ounce bag baked tortilla chips Instructions: In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the Farmer's Pick Concord Grape 100% Juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed.
Tomato Soup 2.0 Three 10.75-ounce cans condensed tomato soup 1/4 cup sherry 1/4 cup heavy cream 3 tablespoons pesto 2 tablespoons grated Parmesan, plus more for garnish 1/2 cup diced fresh tomatoes Drizzle of olive oil A few fresh basil leaves, chopped, for garnish Instructions: Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions. When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through. Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil.
Cheesy Potato Soup 1 pound frozen Tater Tots 3 cups shredded sharp cheddar cheese (about 12 ounces) 2 tablespoons unsalted butter 1 onion, diced (about 1 1/2 cups) Kosher salt and freshly ground pepper 2 cloves garlic, minced 4 Yukon Gold potatoes, peeled and diced (about 1 1/2 pounds) 4 cups low-sodium chicken broth 2 slices thick-cut bacon, diced 1/2 cup sour cream 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels. Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Spiked Cappuccino Granita 16 ounces strong brewed hot coffee 1/3 cup brown sugar 1/3 cup heavy cream 3 tablespoons coffee liqueur, such as Kahlua, plus extra for drizzling 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon, plus additional for garnish Suggested garnishes: Fresh whipped cream or marshmallow frosting, dark cocoa powder Instructions: Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving. Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.
Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy 1 cup cold brew coffee 1/2 cup cane syrup 1/4 cup diced tasso ham 1/4 cup red wine vinegar 1/4 cup port wine 1/4 cup (4 tablespoons) unsalted butter 2 Muscovy duck breasts (about 1 pound total) Kosher salt and freshly ground black pepper 2 cups Brussels sprouts, cut in half 2 cups torn large shiitake mushrooms 1/2 cup pomegranate seeds Kosher salt and freshly ground black pepper Zest of 1 lemon Instructions: For the red-eye gravy: Combine the coffee, cane syrup, ham, vinegar and port in a saucepan. Cook over medium-high heat until reduced by half, then whisk in the butter. Strain through a fine-mesh sieve and set aside. For the duck breast: Heat a medium skillet over high heat. Sprinkle the breasts all over with salt and pepper. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat (reserve 2 tablespoons for the dressing). Reduce the heat to low and continue to cook, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 minutes more. Thinly slice the breast. For the duck dressing: Heat a large cast-iron skillet over medium-high heat and add the 2 tablespoons reserved duck fat. Place the sprouts cut-side down in the skillet and cook until charred on the edges. Add the mushrooms and cook, stirring, 3 to 4 minutes. Fold in the pomegranate seeds and season with salt, pepper and lemon zest. Serve the duck with the dressing and gravy.
Honey Tea Lollipops 1 cup sugar 6 tablespoons honey 2 tablespoons glucose 8 tablespoons brewed tea Non-stick cooking spray Lollipop molds Lemon rinds Mint leaves Lollipop sticks Instructions: Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer. Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath. To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix. Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds.
Possum Pie 1 stick unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour 1 cup pecans, toasted 1/3 cup confectioners\u2019 sugar 1/2 teaspoon salt 1 large egg yolk 6 ounces cream cheese, softened 1/4 cup confectioners\u2019 sugar 1 tablespoon heavy cream 3/4 cup granulated sugar 3 tablespoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1 1/2 cups whole milk 1/4 cup Dutch-process unsweetened cocoa powder 1/4 teaspoon salt 1 ounce semisweet chocolate, chopped 1 cup cold heavy cream 2 tablespoons confectioners\u2019 sugar 1/4 teaspoon pure vanilla extract Chopped toasted pecans and shaved semisweet chocolate, for garnish Instructions: Make the crust: Preheat the oven to 350˚ F. Lightly butter the bottom and sides of a 9-inch pie plate. Combine the flour, pecans, confectioners\u2019 sugar and salt in a food processor and pulse until the nuts are finely ground but not paste-like. Add the butter and egg yolk; pulse until the mixture clumps together. Evenly press into the bottom and up the sides of the pan, making a thick rim at the top. Freeze until firm, about 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are dry and just set, about 25 minutes. Remove the parchment and weights (if the crust does not release from the parchment, bake a few more minutes). Return the crust to the oven and bake until the bottom is dry and the edges are lightly browned, about 15 more minutes. Let cool completely on a rack. Make the filling: Put the cream cheese in a bowl and mix with a stiff rubber spatula to loosen. Mix in the confectioners\u2019 sugar and heavy cream until smooth. Evenly spread in the cooled crust. Whisk the granulated sugar and cornstarch in a medium heatproof bowl, then add the egg yolks, vanilla and 1/4 cup milk; whisk until smooth. Combine the remaining 1 1/4 cups milk, the cocoa powder and salt in a medium saucepan and cook over medium heat, whisking, until combined and steaming, 3 to 5 minutes. Drizzle about half of the cocoa-milk mixture into the egg mixture while whisking, then pour the mixture back into the saucepan. Cook, whisking, until the mixture bubbles and begins to clump, 3 to 5 more minutes. Continue to cook, whisking constantly, until thickened to a pudding, 30 seconds to 1 more minute. Remove from the heat and stir in the chocolate. Press the pudding through a fine-mesh sieve into a medium bowl. Stir a few times to release some steam, then spoon over the cream cheese layer and spread evenly. Press plastic wrap directly onto the surface of the filling. Refrigerate until set, 6 hours to overnight. Make the topping: Beat the heavy cream, confectioners\u2019 sugar and vanilla in a large bowl with a mixer on medium speed until medium-firm peaks form. Uncover the pie and spread the whipped cream on top. Sprinkle with pecans and shaved chocolate.
Seared Breast of Moulard Duck on Quince Puree with Quince Sauce 1 (2 pound) whole, boneless Moulard duck breast, excess fat removed, skin and fat scored diagonally into small squares, patted dry 2 tablespoons sugar, plus 1 1/2 tablespoons 1/2 cup red wine vinegar, plus 3 tablespoons 3 quinces, Granny Smith apples, or firm Bartlett pears, peeled, cored, and diced (reserve peelings) 1/2 cup vegetable or chicken stock Salt 1/2 cup duck and veal demi-glace Instructions: Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck. Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm. Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm. Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets. To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.
Avocado Sandwich 9 grain bread with sprouts, tomato and red onion 2 Avocados, diced 2 scallions, diced 1 cucumber, diced 4 radishes, diced fine 2 tablespoons tamari 2 teaspoons sesame oil 1/4 teaspoon garlic, minced 2 tablespoons nutritional yeast 1/2 cup bean or radish sprouts 1/2 teaspoon sesame meal Instructions: In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper. Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal. Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.
Fried Fluke Po'boys Peanut or vegetable oil, for deep-frying 2 cups all-purpose flour 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon baking soda Kosher salt 1 1/2 bottles beer, cold Four 8-ounce fluke fillets, skinned 4 standard po'boy rolls Tartar Sauce, for spreading, recipe follows Lettuce, shredded, for serving Pickles, thinly sliced on the bias, for serving Thinly sliced plum tomatoes, for serving Very thinly sliced red onions, for serving 1 cup mayonnaise 1 shallot, finely diced 3/4 cup finely chopped cornichons 2 tablespoons whole-grain mustard 1/2 teaspoon celery salt Pinch cayenne pepper 1 tablespoon malt vinegar Kosher salt Instructions: Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F. In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously. Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving. Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving. Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.
Jeff and Geoffrey's Ultimate Meatloaf Nonstick cooking spray, for spraying pan 8 ounces ground beef 8 ounces ground lamb 8 ounces ground pork 1/2 cup pitted kalamata olives, finely chopped 1/2 cup finely diced white onions (about 1 small) 1/2 cup coarsely crushed saltines (8 to 10 crackers) 1/2 cup whole-milk Greek yogurt 2 tablespoons finely minced fresh mint 2 tablespoons finely minced fresh oregano 1 teaspoon ground cumin 3 cloves garlic, minced 1 large egg 1 teaspoon hot sauce, such as Tabasco 1 teaspoon kosher salt Freshly ground black pepper 1/2 cup crumbled feta Mint Tzatziki, recipe follows, for serving 1 English cucumber Kosher salt 1 cup whole-milk Greek yogurt 2 tablespoons minced fresh mint 1 clove garlic, minced or pressed Instructions: Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan. Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough. Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes. Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side. Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain. Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary. Store the tzatziki in an airtight container for up to 3 days.
Chocolate Birthday Cake Nonstick baking spray 2 cups sugar 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/3 cup milk 1/2 cup vegetable oil 1/3 cup sour cream 2 teaspoons vanilla extract 3/4 cup cocoa powder 1 1/2 cups sugar 5 large egg whites 1/2 teaspoon vanilla extract 3 sticks unsalted butter, cut into cubes, at room temperature Pinch of salt Fresh strawberries, for garnish 2 cups heavy whipping cream 2 pounds semisweet chocolate chips 1 tablespoon vanilla extract Instructions: For the chocolate cake: Preheat the oven to 350 degrees F and spray two 9-inch cake pans with baking spray. In a the bowl of a stand mixer fitted with the paddle attachment running at low speed, combine the sugar, flour, baking powder, baking soda and salt. Turn up the speed slightly and mix in the eggs, milk, vegetable oil, sour cream and vanilla extract until just combined. In a medium bowl pour 1 1/3 cups boiling water over the cocoa powder and blend well with a whisk. Pour the cocoa mixture into the mixing bowl with the other ingredients and mix until well incorporated. Divide the batter evenly into two prepared pans. Bake until a toothpick comes out clean, 20 to 25 minutes. Let cool in the pans on a rack 15 minutes, then turn the cakes out onto racks and let cool completely, about 45 minutes. For the Swiss meringue buttercream:Place a metal mixing bowl over a pot of simmering water to create a double boiler, making sure that the bottom of the bowl is not touching the water. Put the sugar and egg whites in the bowl and whisk lightly until the mixture reaches 140 degrees F, all the sugar has dissolved and the mixture is silky-smooth to the touch. Pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment and add the vanilla. Beat until fluffy, glossy white peaks form, 5 to 10 minutes. Lower the mixer to the slowest speed and slowly add the butter and salt. The mixture will slowly thicken up and smooth out into the silkiest buttercream ever! For the chocolate ganache: Warm the heavy whipping cream over medium heat until it is just boiling, then pour over the chocolate chips and let sit, 1 minute. Stir the mixture with a whisk until all of the chocolate chips are melted and you have a smooth, creamy texture (you may microwave for 30 seconds and mix again until all of the chips are melted). Add the vanilla extract. Assemble the cake: Place one of the cake layers on a serving plate and coat the top with some of the Swiss meringue buttercream (reserve the remainder for another use). Chop up the strawberries and sprinkle them over the buttercream. Place the second layer of cake on top and ice the entire cake with the chocolate ganache. Enjoy!
Mozzarella in Carrozza 1 1/2 pounds thinly sliced smoked mozzarella 12 slices whole-wheat bread 18 fresh large basil leaves 8 large eggs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Olive oil, for deep frying 2 cups (about) all-purpose flour 1 cup purchased pesto Instructions: Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches. Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.
Crab-Corn Chowder 1 cup crab cake mixture, reserved from crab cakes OR see recipe below 2 cups frozen corn kernels 2 bay leaves 4 cups reduced-sodium chicken broth 1 cup nonfat or lowfat milk Salt and ground black pepper 1 tablespoon chopped parsley leaves 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat) 2 tablespoons lowfat sour cream 2 1/4 teaspoons oats (regular or quick-cooking) 2 1/4 teaspoons seasoned dry bread crumbs 3/4 teaspoon Dijon mustard 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 teaspoon dried oregano Pinch ground black pepper 1/2 teaspoons olive oil Instructions: In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley. Crab Cake Mixture: In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. Yield: about 1 cup
Orange Meringue Tart with Graham Cracker Crust 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted, plus more for the pan 1/4 cup sugar Pinch salt 1 1/3 cups sugar Pinch kosher salt 5 large eggs Zest of 3 navel oranges, plus 3/4 cup freshly squeezed juice 1 1/2 sticks (12 tablespoons) unsalted butter, cut into pats Instructions: For the crust: Preheat the oven to 300 degrees F. Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.
Online Round 2 Recipe - Ham and Cheese Breakfast Burrito 1 tablespoon canola oil Reserved ham, from Ham and Egg Tea Sandwiches Reserved ham, from Ham and Egg Tea Sandwiches Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, diced 1/4 cup diced green bell pepper 4 large eggs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Nonstick cooking spray 1/4 cup shredded Cheddar 2 flour tortillas Instructions: Heat a skillet over medium heat and add the canola oil. When the oil is hot, cook the ham, red onion, and bell peppers until softened, 4 to 5 minutes. Remove from the pan and set aside. In a small bowl, whisk together the eggs and salt and pepper. Coat the skillet with cooking spray and put it over medium-low heat. Add the beaten eggs and gently stir with a spatula or wooden spoon. Cook the eggs until they set, 4 to 5 minutes. Put the cooked ham and vegetables back into the pan and stir to combine. Wrap the tortillas in a damp towel and microwave for 30 seconds to warm them. Put a tortilla on a plate, add half the egg mixture, and top with half the cheese. Wrap the ends of the tortilla up and then fold in the sides. Repeat for second burrito and serve warm.
Roasted Tomatoes with Garlic, Gorgonzola and Herbs 12 Roma tomatoes, sliced in 1/2 lengthwise 1/4 cup olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup plain bread crumbs 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes. In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes. In a small bowl mix together the bread crumbs and Gorgonzola cheese. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
Lobster Rolls Kosher salt 1 1/2 lemons 1 head garlic, split horizontally 1 thyme bundle 2 dried bay leaves 2 (1 1/2-pound) lobsters 1/2 to 3/4 cup mayonnaise 1 celery rib, cut into 1/4 inch dice 1/2 bunch of chives, finely chopped Juice of 1/2 lemon Celery salt 4 tablespoons (1/2 stick) of unsalted butter 1 clove garlic, smashed 4 top split hot dog rolls Instructions: To cook the lobsters: Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool. Remove the lobster claws, knuckles and tails from the shells and coarsely chop. In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides. Divide the reserved lobster between the 4 buttered rolls and serve immediately.
Wonderland Cocktail 2 cups apple juice, chilled 1 cup seltzer water, chilled 1/2 cup vanilla vodka, chilled 1/4 cup cinnamon schnapps, chilled 4 edible flowers, for garnish Instructions: Combine the apple juice, seltzer, vodka and schnapps into a pitcher and stir. Pour into chilled glasses. Garnish with edibles flowers.
Lobster Deviled Eggs 1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster) 1 dozen eggs, hard boiled 4 tablespoons mayonnaise 2 teaspoons white wine vinegar 1/2 teaspoon ground mustard 1 teaspoon finely chopped fresh chives Pinch celery salt Salt and freshly ground black pepper 2 stalks celery, thinly sliced 1/2 red onion, finely diced Finely chopped fresh dill, for garnish Paprika, for sprinkling Instructions: Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.
Beef Sliders with Chipotle Special Sauce 6 tablespoons mayonnaise 3 tablespoons ketchup 1 tablespoon adobo sauce (from a can of chipotle chiles in adobo) 2 teaspoons diced pickled jalapenos 2 teaspoons prepared horseradish 1 shallot, minced 2 teaspoons chopped fresh parsley Kosher salt and freshly ground pepper 1 pound ground beef 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon kosher salt 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground pepper Canola oil, for frying 10 2-inch slices sharp cheddar cheese 2 tablespoons unsalted butter 10 mini brioche buns 10 bun-size pieces Bibb lettuce 10 pickled jalapeno strips and 10 pickled carrot slices (from a can of pickled jalapeños and carrots) Instructions: Make the special sauce: Stir all the sauce ingredients together in a small bowl. Season to taste with salt and pepper and set aside. Make the sliders: Mix the ground beef, garlic and onion powders, salt, Worcestershire sauce and pepper in a large bowl. Form the meat mixture into ten 2-inch patties. Heat a large cast-iron skillet over medium-high heat. Add enough canola oil to coat the pan and heat until the oil is smoking. Add the patties and cook, flipping once, until heavily caramelized on both sides, 4 to 6 minutes for medium rare. Top each patty with a slice of cheese. Transfer the patties to a plate. Wipe out the pan, add the butter and melt over low heat. Add the buns cut-side down and toast them in the butter. Spread the chipotle special sauce on both cut sides of each bun. Place a patty and a piece of lettuce on each bun. Top each slider with a pickled jalapeno strip and a pickled carrot slice, securing them with a bamboo pick.
Goji Berry Trail Mix 1 cup raw almonds 1 cup goji berries 1/2 cup raw pumpkin seeds 1/2 cup raw sunflower seeds 1/2 cup raw walnut halves 12 dried apricots, quartered Instructions: Place the almonds, goji berries, pumpkin seeds, walnuts and apricots in a medium bowl, and toss together.
Triple Sliders 5 tablespoons canola oil 2 cups frozen chopped onions 1 1/2 pounds ground beef, 85 percent lean 2 tablespoons grill seasoning 1/4 pound blue cheese, sliced into 4 pieces 2 slices Cheddar, each piece cut into 4 pieces 2 slices mozzarella cheese, each piece cut into 4 pieces 12 small potato dinner rolls, sliced in 1/2 and toasted (recommended: Martin's) 1/4 cup ketchup 1 (12-ounce) jar roasted red peppers 1/2 cup mayonnaise 2 tablespoons pesto Instructions: Burgers: Heat 3 tablespoons of canola in a large pan over medium low heat. Add onion and cook until golden brown and caramelized about 15 to 20 minutes, making sure to stir every few minutes. Preheat the broiler. Form the ground beef into 12 equal-sized mini patties. Heat the remaining canola oil in a large skillet over medium-high heat. Season each side of the patties with the grill seasoning, put them into the skillet and cook for 3 minutes. Flip the burgers, top 4 with some of the blue cheese, the next 4 with 2 slices of Cheddar and the final 4 with 2 slices of mozzarella cheese. Put under the broiler until the cheese is melted, about 30 seconds. Roasted Red Pepper Ketchup: In a mini chopper or blender add the ketchup and roasted red peppers (reserve 1 red pepper to garnish the burgers). Blend until smooth. If the mixture is too thick and not blending well, add 1 or 2 tablespoons of the liquid from the jar of roasted red peppers. Set aside. Pesto Mayo: Combine the mayonnaise and pesto in a small bowl. Set aside. Assembly: Slice the reserved red pepper into 4 pieces to garnish the Cheddar burgers. Put the burgers on the bottom halves of each bun. Top the 4 cheddar burgers with the pieces of red pepper, some of the ketchup and cover with the top half of the rolls. Top the 4 mozzarella burgers with some of the pesto mayo and cover with the top half of the rolls. Finally, top the blue cheese burgers with the caramelized onions and cover with the top half of the rolls. Arrange them on a serving platter and serve immediately.
Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake Grapeseed oil 2 (8-rib) racks of lamb, trimmed, trim reserved for sauce Salt and freshly ground black pepper 2 tablespoons finely minced fresh thyme 2 tablespoons finely minced fresh rosemary 1/4 cup apricot jam 1 tablespoon grapeseed oil Reserved lamb trimmings 1 large sprig fresh rosemary 1 1/2 cups chicken stock 2 cups demi glace 3 tablespoons pomegranate juice concentrate 2 tablespoons unsalted butter, cut into cubes Salt and freshly ground black pepper 3 Yukon gold potatoes 2 tablespoons all-purpose flour 1 egg Salt and freshly ground black pepper Grapeseed oil 1/2 cup goat cheese Grapeseed oil 2 carrots, peeled and julienned 1/4 pound snow peas, julienned 1 small daikon, julienned Salt and freshly ground black pepper Instructions: For the lamb: Preheat the oven to 375 degrees F. Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan. Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes. Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes. Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb. For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes. Deglaze the pan with the chicken stock. Reduce by two-thirds. Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat. Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed. For the potato cakes: Preheat the oven to 400 degrees F. Grate the potatoes and blend with the flour, egg, salt, and pepper. Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes. Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes. Turn the pans over to unmold the potato cakes. For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard. To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.
Spicy Ginger Chili Noodles 1/4 cup avocado oil 3 scallions, chopped, plus extra for garnish 1 tablespoon garlic paste 1 tablespoon grated ginger 2 teaspoons crushed red pepper flakes Pinch kosher salt, plus more for the pasta water 12 ounces linguine 2 tablespoons honey 1 tablespoon low-sodium soy sauce, or more to taste 2 teaspoons sesame oil Sriracha, for serving Instructions: Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well. Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.) Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl. Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste. Garnish with sliced scallions and sriracha to taste.
Ham and Spinach Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar Fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more if needed 1/2 cup thinly sliced red onions 1 cup shredded Monterey jack cheese 1/2 cup chopped ham 1/2 cup chopped thawed frozen spinach, squeezed dry 1 1/4 cups half-and-half 2 tablespoons chopped fresh parsley 3 large eggs Kosher salt and freshly ground black pepper Instructions: Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. Adjust the oven temperature to 350 degrees F. Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion. Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Strawberry Lemon Cheesecake Bars One 11-ounce box vanilla wafer cookies 3 tablespoons granulated sugar 1 teaspoon lemon zest, plus more for garnish 1/4 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1 cup heavy cream Three 8-ounce blocks full-fat cream cheese, at room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon lemon zest plus 2 teaspoons lemon juice 2 cups confectioners' sugar 1 1/2 cups sour cream, at room temperature 1 quart strawberries, sliced Instructions: For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides. Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling. For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside. Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight. Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette 7 ounces sliced mushrooms 1 tablespoon butter 1 tablespoon honey 1 tablespoon soy 1 tablespoon lemon juice 1 tablespoon Sherry vinegar 3/4 cup water 3 1/2 ounces salted butter 1 fingerling potato 1 (6-ounce) sea bass fillet, skin on Salt and freshly ground black pepper 1/2 cup cream Spice mixture, recipe follows 1/2 cup flour Fava beans, blanched 2 white pearl onions, blanched and peeled 2 red pearl onions, blanched and peeled 2 yellow pear tomatoes, halved 2 red baby tomatoes 2 orange baby tomatoes, halved 2 Sweet 100 tomatoes, halved 1 teaspoon chopped oregano 1 teaspoon chopped tarragon 2 hazelnuts 2 almonds 1 tablespoon coriander 1 tablespoon sesame seeds 1/2 tablespoon black peppercorns Instructions: For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice. Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth. Cook fingerling potato, peel and cut into thirds. Set aside. Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp. Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish. Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.
Gingerbread for a Gingerbread House 3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note) 1 tablespoon ground ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 tablespoons (2 ounces) shortening, at room temperature 1/2 cup loosely packed dark brown sugar 1/3 cup granulated sugar 1 large egg 1/2 cup unsulphured molasses 1 teaspoon pure vanilla extract Instructions: Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside. Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight. Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches. Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes. Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
Grilled Grape Leaf-Wrapped Goat Cheese 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked) 1/4 cup extra-virgin olive oil, plus more for brushing 2 sprigs fresh rosemary Pinch of red pepper flakes Kosher salt Crusty bread, for serving Instructions: Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine. Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes. Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.
Roasted Corn and Bean Salad 4 ears corn 1/4 cup canola oil Salt and freshly ground black pepper Salt and freshly ground black pepper 1/4 cup apple cider vinegar 1 tablespoon minced garlic 1/4 teaspoon cayenne pepper One 15-ounce can black beans, rinsed and drained One 15-ounce can kidney beans, rinsed and drained 1/2 red onion, diced 4 ounces thick-cut deli ham, diced 1/4 cup chopped fresh parsley 1 green bell pepper diced 1 small head iceberg lettuce Instructions: Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters. In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters. Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.
Monica's Chicken Pozole 1 small chopped yellow onion 2 tablespoons minced garlic 1 canned chipotle chile in adobo 1 tablespoon canola oil, plus more for saute pan 1 tablespoon dried Mexican oregano 1 bay leaf 3 pounds canned hominy, drained 8 cups chicken stock 8 ounces cooked chicken thigh meat Spinach leaves, for serving Fried corn tortilla strips, for garnish Sliced avocado quarters, for garnish Shredded Pepper Jack cheese, for garnish Chopped green onion, for garnish Cilantro springs, for garnish Lime wedges, for garnish 4 ounces Roma tomatoes Instructions: Preheat the grill to medium. Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture. To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side.
Bob Mcgee's Herb Oil 1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped 1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped 1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped 2 tablespoons brine-packed capers, drained, finely chopped 1 teaspoon chili flakes 2 salt-packed anchovies, rinsed, dried and finely chopped 1 clove garlic, finely chopped Zest and juice of 1 lemon, zest finely chopped 2 cups olive oil Sea salt Freshly ground black pepper Instructions: Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.
Fresh Corn and Bacon Pudding 2 cups fresh corn kernels 1 1/2 cups milk 2 tablespoons unsalted butter plus more for the pan 2 tablespoons unbleached white flour 3 eggs, beaten 1/2 teaspoon freshly ground pepper 3 slices thick bacon, fried crisp and crumbled 1/2 cup grated cheddar cheese (optional) Chopped green onions for garnish Instructions: Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.
Risotto Milanese Extra-virgin olive oil 1 large onion, cut into 1/4-inch dice Kosher salt 2 cups Carnaroli or Arborio rice 2 large pinches saffron 3 to 4 cups chicken stock, kept HOT 1 1/2 to 2 cups dry white wine 2 tablespoons butter 1/2 to 3/4 cup grated Parmigiano-Reggiano Instructions: Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly. Add the saffron to the hot chicken stock; the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and \whip the heck out of it.\ The rice should be creamy but still flow and hold its own shape.
The Best Chicken Parmesan 2 large boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 cup plain breadcrumbs 1/2 cup grated Parmesan, plus more for serving 1/2 cup milk 1 large egg 1/2 cup plus 1/3 cup olive oil 3 cloves garlic, finely grated 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Two 28-ounce cans diced tomatoes 3 sprigs basil, plus torn leaves for serving 8 ounces whole milk mozzarella, shredded 12 ounces spaghetti Instructions: Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken. Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours. Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt. Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets. Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
Asparagus and Green Bean Salad Salt 1/2 pound green beans, trimmed of stems 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle 1/2 red onion, thinly sliced 1 cup flat-leaf parsley, a couple of handfuls 1 lemon, zested and juiced 1/2 cup basil, 12 leaves, a couple of handfuls 1 small clove garlic, cracked from skin 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper 2 plum tomatoes, seeded then thinly sliced lengthwise Instructions: Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl. Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
Brown Buttery Bowties 2 sticks (16 tablespoons) unsalted butter 1/2 teaspoon kosher salt, plus more for pasta water 1 pound farfalle (bowtie pasta) 1 cup panko breadcrumbs 1/4 cup finely chopped fresh parsley 1 tablespoon lemon zest Freshly ground black pepper 1/4 cup finely grated Parmesan, plus more for serving Instructions: Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside. Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside. Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.
Yaksik 2 cups glutinous rice (also called sweet rice or sticky rice) 4 large dried jujubes (about 2 ounces), plus more for optional garnish (see Cook\u2019s Note) About 3.5 ounces drained canned chestnuts in syrup (about half of a 13.5-ounce can) 2 tablespoons pine nuts, plus more for optional garnish 1/2 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons toasted sesame oil, plus more for brushing 3 tablespoons soy sauce 2 tablespoons honey Instructions: For the rice: Soak the glutinous rice with enough water to cover in a medium bowl for at least 1 hour. For the mix-ins: Rinse the jujubes, then make a vertical incision in each with a paring knife and remove the pit by following the knife around it. Chop the jujubes and chestnuts into about 1/2-inch dice. Transfer to a bowl or plate and add the pine nuts; set aside. For the sauce: Whisk together the brown sugar, sesame oil, soy sauce, honey and 1 cup water in the insert of a 6-quart Instant Pot® until the sugar is melted and the mixture is homogeneous. Brush a 2-quart baking dish with sesame oil. Set aside the baking dish. Drain the rice over a mesh strainer, then transfer it to the insert and mix to combine with the sauce. Shake the insert side to side to level out the rice evenly in the sauce. Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on the rice setting for 12 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Scrape up any stuck-on or browned bits from the bottom of the pot with a wooden spoon and stir to incorporate. Stir in the mix-ins, close the lid and let sit for 2 to 3 minutes for the jujubes to slightly soften and hydrate. Scrape the yaksik with a rubber spatula into the prepared baking dish and smooth out the top by pressing down slightly. For presentation purposes, dig out some of the mix-ins to decorate the surface. Let cool to room temperature, then cut into 10 rectangles. To decorate with the optional jujube \flower\ garnish: Make a vertical incision in each jujube with a paring knife and remove the pit by following the knife around it while keeping the jujube in one piece. Flatten the jujube and roll it up into a tight log like a jelly roll, then thinly slice. (If the jujubes are extremely dry and difficult to work with, place in a pot of boiling water, remove from the heat and cover. Let sit until softened but not soggy, with a bit of buoyancy, about 25 minutes.) Gently press each jujube \flower\ into the center of a yaksik bar, then press 5 to 6 pine nuts around each \flower\ to make \petals.\ Serve or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or microwave in 10-second intervals on a plate until no longer chilled before serving.
Maple Cookies 12 ounces (340 grams) unsalted butter, at room temperature 3/4 cup (180 milliliters) real maple syrup, preferably grade B 3/4 cup (150 grams) sugar 3 1/4 cups (390 grams) all-purpose flour 1/4 cup (30 grams) cornstarch 1/4 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl. In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour. On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
Grilled Flank Steak with Roasted Peppers in Tomato Sauce 2 cups peeled, seeded, and chopped vine-ripened tomatoes 2 cups roasted, peeled, and seeded red and yellow bell peppers 1 jalapeno or serrano chili Salt and cracked black pepper 1 flank steak, about 1 lb. 1-1/2 tsp. dried oregano 3 Tbs. extra-virgin olive oil, plus more for brushing on bread 4 large slices bread, cut from a good, crusty loaf 1 tsp. balsamic vinegar Instructions: Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature. Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.) Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.
Cheesy Arancini 1/4 cup (30 grams) flour 1 egg, beaten 1/4 teaspoon Italian seasoning 1/4 teaspoon kosher salt 1/2 cup (30 to 50 grams) breadcrumbs or panko 1 1/2 cups prepared risotto, recipe follows Six 1 1/2-centimeter (generous 1/2-inch) cubes brick mozzarella Canola oil, for frying Flaky sea salt 8 to 10 sage leaves, optional Prepared tomato sauce, optional Parmigiano-Reggiano, for grating, optional 3 cups (750 milliliters) low-sodium chicken or vegetable broth 1 tablespoon olive oil 2 shallots, finely diced Kosher salt 1 cup (220 grams) arborio rice 1/2 cup (125 milliliters) dry white wine 3/4 cup (68 grams) finely grated Parmigiano-Reggiano 1 tablespoon (14 grams) unsalted butter, optional Freshly ground black pepper Mix-ins such as lemon zest and juice, chopped sundried tomatoes, green peas, finely chopped parsley, chives, or sauteed mushrooms (if using mushrooms, use mushroom broth in place of the chicken or vegetable stock) Instructions: Set out a small baking sheet or dinner plate and have some paper towel close at hand. Fill a small bowl with tap water and set it on your workstation. Place the flour in one small mixing bowl, the beaten egg in another and the Italian seasoning and salt in the third. If using panko, place it into a small food processor or a heavy-duty zip-top bag and pulse or crush into a slightly finer crumb. Add the breadcrumbs to the Italian seasoning and salt and mix well to combine. Lightly wet your hands with some of the tap water and scoop 1/4 cup of the prepared risotto into your hands. Flatten the risotto slightly and place a cube of mozzarella in the center. Wrap and pinch the risotto around the cheese to form a ball and fully enclose the cheese. Place the arancini ball onto the baking sheet or plate and continue with remaining risotto and cheese. Working with one at a time, toss the arancini in the flour followed by the egg, then roll in the breadcrumb mixture. Place back onto the baking sheet. Chill for 10 minutes. In a deep-sided, heavy-bottomed pan, heat 3 inches of canola oil over medium heat until it reaches 350 degrees F (175 degrees C) or a small sprinkling of breadcrumbs into the oil bubbles and browns in about 5 to 10 seconds. Fry the arancini until deeply golden brown all around, about 4 to 5 minutes. Remove from the oil onto a sheet of paper towel and season immediately with the flaky sea salt. Quickly fry the whole sage leaves by adding to the hot oil for approximately 10 seconds, just until crisp, then drain on paper towel. Serve hot as is or with prepared tomato sauce, fried sage leaves and Parmigiano-Reggiano. Heat the broth over low in a medium saucepan. Heat a large skillet over medium heat and add the oil. Add the shallots, season with salt and cook just until translucent and lightly golden around the edges, about 2 to 3 minutes. Add in the arborio rice and cook for 1 minute while stirring continuously to toast the rice. Turn the heat down to medium low and add in the white wine. Stir until almost all of the wine has been absorbed then start adding the warm broth about 1/2 cup at a time, stirring well after each addition and leaving it to bubble away until absorbed before adding and stirring in the next 1/2 cup of broth. Once the rice is tender, stir in the cheese, butter, if using, season with salt and black pepper and stir through any mix-ins to heat through. Serve immediately. Place any leftovers in a sealed container for up to 3 days to use for arancini.
Lemon Souffle 3/4 cup sugar 1 tablespoon butter (melted) 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup milk 6 eggs, separated 2 lemons, zested then juiced Butter or shortening, for greasing Instructions: Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures. Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
Grilled Radicchio 2 heads radicchio, quartered 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Preheat a grill to high. Season the radicchio with the balsamic vinegar, salt and pepper. Place the radicchio on the grill for about a minute on each side, watching it carefully, as it can burn very easily. Drizzle the radicchio with olive oil. Serve hot.
Mung Bean Thread Salad 1 tablespoon finely chopped cilantro 1 clove pickled garlic, minced 1 chile, thinly sliced 1/3 cup white vinegar 1/4 cup sugar Salt 8 ounces mung bean (cellophane) noodles, soaked in hot water, drained 1/2 pound prawns, boiled and thinly sliced 3 green onions, thinly sliced 2 stalks celery, thinly sliced, plus light green leaves roughly chopped 1 tomato, cored, seeded and cut into strips 1/4 cup dried shrimp, crisp fried and cooled Green lettuce, leaves washed Cilantro leaves Instructions: Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside. Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again. Serve on lettuce leaves with cilantro leaves garnishing the top.
Teriyaki Salmon Kebabs 1/2 cup mirin 1/2 cup low-sodium soy sauce 1 tablespoon rice vinegar 2 cloves garlic, grated 3 tablespoons light brown sugar 1 pound skinless salmon fillet, cut into 1-inch cubes 2 teaspoons cornstarch 1 red bell pepper, seeded and cut into 1-inch squares Kosher salt 2 1/2 cups pineapple chunks (fresh or canned) Vegetable oil, for brushing the grill pan Sesame seeds, for serving Sliced scallions, for serving Instructions: Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour. Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting. Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes. Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.\u202f Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper. Heat a grill pan over medium-high heat. Lightly brush the pan with oil. Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.
Apple Cobbler 2 1/2 pounds Granny Smith apples 2 pounds Fuji apples 1 1/2 pounds Gala apples 3 cups granulated sugar 2 cups all-purpose flour 1/8 teaspoon salt 1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish 1/4 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1 teaspoon grated lemon zest 1 (6-ounce) package sweetened, dried cranberries 1 large egg 1 egg yolk 1 teaspoon vanilla 1 (6-ounce) package sliced almonds Instructions: Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish. Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick. Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal. Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish. Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks. Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler. Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste. Note: You will need approximately 8 to 10 apples total. .
Gabagool Sandwich 4 hoagie buns 4 ounces your favorite mayonnaise 1/2 head romaine lettuce, shredded 2 ounces Italian dressing 1 pound thin-sliced capocollo ham or as we call it, gabagool 4 ounces sliced Pickled Banana Peppers, recipe follows 8 slices white American cheese 4 ounces Company Sauce, recipe follows 6 banana peppers 12 ounces white vinegar 2 tablespoons kosher salt 2 tablespoons sugar 2 cloves garlic 1 bay leaf 3 eggs 4 ounces yellow mustard 1 1/2 ounces capers, strained 1 1/2 ounces white vinegar 2 tablespoons sugar 2 1/2 teaspoons celery salt 2 teaspoons salt 1 1/2 teaspoons MSG 2 ounces lemon juice 15 ounces canola oil Instructions: Cut the hoagie buns in half lengthwise. Spread the mayonnaise on each bottom half. Dress the shredded lettuce with Italian dressing. Place the lettuce on the bottoms of the hoagie buns. Portion the gabagool into 4-ounce shingled mounds and fry them in a skillet until crispy on one side, about 5 minutes. Flip the gabagool over and add 1 ounce Pickled Peppers and 2 slices cheese to the top of each mound. Cook until the cheese is melted, about 3 minutes. Transfer the mounds to the bun bottoms. Spread 1 ounce Company Sauce on the top half of each hoagie bun and top the sandwiches. Slice the banana peppers 1/8-inch thick and set aside in a glass or plastic container with a lid. Add the vinegar, salt, sugar, garlic and bay leaf to a saucepot and bring to a boil. Cook until the sugar and salt are dissolved, about 3 minutes, then remove from the heat. Let cool to room temperature, then pour over the peppers and let sit for at least 3 hours. (The longer they sit, the better they are.) They will hold in a refrigerator for up to 2 weeks. Crack the eggs into a blender. Add the mustard, capers, vinegar, sugar, celery salt, salt, MSG and lemon juice. Cover the blender with the lid and turn to medium-high speed. Blend until incorporated. With the blender still running, turn the speed down to medium and remove the stopper in the lid. Slowly drizzle the oil into the mixture until thickened, 3 to 4 minutes. Will hold in refrigerator for up to 2 weeks.
Turkey Sausage Bread 8 oz. Italian-style turkey sausage 3 cloves garlic, mashed and minced 4 oz. grated mozzarella cheese 1/3-cup freshly grated Parmesan cheese 1 Tbs. oregano 10 oz. can refrigerated pizza crust dough 1 large egg, beaten Instructions: Preheat oven to 350F. Preheat heavy skillet to medium temperature. Remove sausage from casing and add to skillet along with garlic and oregano. Cook, stirring until sausage is browned. Remove from heat and spoon sausage on paper towel-lined plate to drain if necessary and let cool. On lightly flowered surface, roll pizza crust into 8 x 12-inch rectangle. Top center of dough with sausage mixture and then cheeses. Fold long sides of dough over sausage mixture and cheeses, overlapping. Enclose ends and brush with beaten egg. Bake on baking sheet sprayed with non-stick cooking spray for 20-25 minutes, until golden brown. Cool slightly on a rack then cut into one-inch slices.
Spinach Soup 2 tablespoons olive oil 10 ounces fresh spinach 2 cloves garlic, finely minced 1/2 medium onion, chopped 4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour 3 cups whole milk 2 teaspoons kosher salt, or more to taste 1/2 teaspoon cayenne pepper, or more to taste Freshly ground black pepper Instructions: In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside. In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes. Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
Praline-Pumpkin Mousse Cornucopias 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet) 6 sugar ice cream cones Vegetable cooking spray 2 tablespoons sugar 1/2 cup milk 1 package (3.4 ounces) vanilla instant pudding and pie filling mix 3/4 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/2 cup heavy cream 1 cup prepared caramel sauce, warmed 1/2 cup toasted chopped pecans Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all. Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry. Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened. Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones. Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Shrimp Pad Thai 1 1/4 pounds rice noodles 1 tablespoon vegetable oil 1/2 pound peeled and deveined shrimp 1 teaspoon minced fresh garlic 1 teaspoon chopped sweet radish (see Cook's Note) 2 tablespoons chopped pressed tofu, optional Pad Thai Sauce, recipe follows 2 large eggs 8 ounces bean sprouts 2 tablespoons green onions, cut into 1-inch pieces 3 tablespoons crushed roasted peanuts, for serving Ground dried chiles, for serving 1 lime, cut into wedges 1 cup chicken stock 6 tablespoons brown sugar 3 tablespoons tamarind paste 2 tablespoons paprika 2 tablespoons distilled vinegar 1 tablespoon chopped grilled red onions 1 tablespoon salt Instructions: Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside. Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges. Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
Garlic and Herb Chicken Pasta Salad 1 pound fusilli pasta 1/3 cup extra-virgin olive oil 3 tablespoons lemon juice 1 teaspoon honey 1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows 1 cup sliced grape tomatoes 1 cup diced fresh mozzarella 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper Two 9-ounce bags refrigerated grilled garlic and herb chicken breast One 14-ounce can artichoke hearts, drained and roughly chopped One 5-ounce bag fresh spinach 1 tablespoon extra-virgin olive oil Pinch of red pepper flakes Kosher salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside. In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

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