Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Gluten-Free Eggplant Parmesan 2 tablespoons olive oil 1 tablespoon tomato paste 2 cloves garlic, thinly sliced Kosher salt One 28-ounce can whole tomatoes, crushed well by hand 1 cup torn fresh basil leaves 2 1/4 cups almond flour 2 large eggs 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds) Freshly ground black pepper 1 cup shredded part-skim mozzarella 1/4 cup grated Parmesan 2 tablespoons fresh parsley leaves, chopped Instructions: Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment. Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes. Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy. Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly. Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.
Shrimp with Black Bean Sauce 3 tablespoons unsalted butter 5 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 2 large red bell peppers, stemmed, seeded, and diced 1 cup white wine 1/2 cup chicken stock, mixed with 1 teaspoon cornstarch 1 1/2 tablespoons soy sauce 1/2 teaspoon freshly ground black pepper 1 cup cooked black beans 2 1/2 pounds large raw shrimp, peeled and deveined 10 green onions, trimmed and sliced thinly on the diagonal 1/2 small bunch cilantro, coarse stems removed Instructions: In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky. While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
Pork Shoulder Pot Roast with Winter Vegetables Kosher salt One 3- to 4-pound boneless pork shoulder 1/3 pound pancetta, cut into 1/4-inch-thick pieces 2 sprigs plus 6 leaves fresh sage 6 cloves garlic 2 carrots, peeled and cut into large dice 1 rutabaga, peeled and cut into large dice 1 turnip, peeled and cut into large dice 1 large yellow onion, quartered 2 tablespoons tomato paste 1 tablespoon miso paste 1 sprig fresh rosemary Two 12-ounce bottles dark beer, such as stout 2 cups chicken stock 1 tablespoon sherry vinegar Fresh mint, for garnish Fresh cilantro, for garnish Neutral oil, for frying 1 cup fresh parsley leaves Neutral oil, for frying 1/4 cup all-purpose flour 1 teaspoon cayenne pepper 1 cup thinly sliced onion rings 1/2 cup drained capers Neutral oil, for frying Instructions: For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered. When ready to cook, preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside. Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid. For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter. Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
Cheesy Garlic Babka Muffins 1/2 cup lukewarm whole milk One 1/4-ounce envelope active dry yeast 1/4 cup plus 2 teaspoons sugar 3/4 teaspoon kosher salt 2 large eggs 3 cups all-purpose flour, plus additional for dusting 5 tablespoons unsalted butter, cut into cubes, at room temperature Nonstick cooking spray, for the bowl and muffin tin 2 tablespoons olive oil 1 1/2 teaspoons red chile flakes 4 cloves garlic, minced 1 1/2 cups shredded Gruyere 1/2 cup pine nuts, toasted 1/4 cup chopped fresh oregano 1 large egg Flaky salt, for sprinkling Freshly ground black pepper Freshly grated Parmesan, for sprinkling Instructions: For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour. For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes. To finish: Preheat the oven to 375 degrees F. Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.
Vegan Sunflower Seed Tuna Salad 1 cup raw hulled sunflower seeds Juice of 1/2 lemon (about 2 tablespoons) 2 teaspoons Dijon mustard Kosher salt 2 tablespoons fresh dill, coarsely chopped 2 tablespoons parsley leaves, coarsely chopped 1/4 teaspoon paprika 1 stalk celery with leaves, chopped 1 small shallot, chopped Freshly ground black pepper Serving suggestions: whole wheat wraps, lettuce, tomato and avocado Instructions: Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size. Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed. Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days. Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.
Cheese Straws 1 package Pie crust mix 1 1/2 cups grated extra sharp cheddar cheese Cayenne pepper, to taste Salt to taste Instructions: Preheat oven to 375 degrees F. Add grated cheese to pie mix. Blend and add cayenne to taste. Roll out on lightly floured surface and cut in strips. The thinner you roll the dough the better. Put on cookie sheet and bake until slightly brown. Remove from oven and sprinkle with salt before removing from pan. Remove to racks and allow cooling. Store in covered container.
Spinach-Chickpea Quiche with Bell Peppers 2 tablespoons extra-virgin olive oil 1 15-ounce can chickpeas, drained, rinsed and patted dry 3 cups baby spinach 4 scallions, chopped (white and green parts separated) 1 teaspoon ground coriander Kosher salt and freshly ground pepper 3 large eggs 1 cup half-and-half 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 9-inch pie crust, thawed if frozen 1/2 cup crumbled feta cheese (about 3 ounces) 2 large bell peppers (any color), thinly sliced Instructions: Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve. Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers.
Asian-Style Cucumber Spears 2 pounds Kirby cucumbers, rinsed 1 tablespoon kosher salt 3 tablespoons Asiansesame oil 1/2 teaspoon red pepper flakes 3 quarter-size pieces fresh ginger, peeled and minced fine 8 cloves garlic, peeled and thily sliced 1/3 cup rice or cider vinegar 2 tablespoons honey Instructions: Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.
Herb Marinated Grilled Vegetables 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon fresh rosemary leaves, chopped 1 teaspoon fresh thyme leaves, chopped 1 teaspoon fresh basil leaves, chopped 1 teaspoon fresh oregano leaves, chopped 1 tablespoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered Instructions: Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.
Jicama Spears with Lime Juice and Chilies 1 jicama, peeled and cut into spears Juice of 1 lime 1 teaspoon ground dried chile pepper (such as Piquin, chipotle, ancho) 1/2 teaspoon Kosher salt Instructions: Arrange jicama spears on a plate. Sprinkle lime juice, chile powder, salt on top. Serve immediately.
Cornish Game Hen Three Ways 2 tablespoons dark chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons red pepper flakes 1 tablespoon paprika 1 tablespoon salt 1 teaspoon celery powder 1 teaspoon dried parsley 1 teaspoon dried thyme Pinch cayenne pepper 1 cup freshly ground black pepper 1/3 cup dried lemon peel 1/4 cup dried minced onion 1/4 cup dried thyme 3 tablespoons ground coriander seeds 2 tablespoons sugar (optional) Three 1 1/4- to 1 1/2-pound Rock Cornish game hens 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon minced garlic Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Line a shallow roasting pan with foil and set aside. For the blackening spice: In a bowl stir together the dark chili powder, garlic powder, onion powder, red pepper flakes, paprika, salt, celery powder, dried parsley, dried thyme and cayenne pepper. Store in an airtight container. Yield: 2/3 cup. For the lemon pepper seasoning: In a bowl, stir together the pepper, dried lemon peel, dried minced onion, dried thyme, coriander seeds and sugar if using. Store in an airtight container. Yield: 1 1/4 cups. For the game hens: Sprinkle one of the game hens all over with 2 tablespoons blackening spice. Sprinkle another game hen all over with 2 tablespoons lemon pepper seasoning. Sprinkle the third all over with the rosemary and thyme, garlic, and some salt and pepper. Place the game hens, breast-side up, in the pan; twist the wing tips under the backs. Roast, uncovered, until an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F, 1 hour to 1 hour 15 minutes. Remove from the oven and let rest for 5 to 7 minutes before serving.
Sue's Tailgate Sandwich One 12-inch round focaccia loaf 1/3 cup mayonnaise 1 clove garlic, crushed 1 tablespoon juice of marinated artichokes 1/2 pound thinly sliced smoked turkey 2 Roasted Red Peppers, recipe follows 1/4 pound provolone, thinly sliced 1/2 red onion, thinly sliced 2 tomatoes, thinly sliced 1 cup shredded fresh spinach Balsamic vinaigrette 2 red bell peppers Olive oil Kosher salt Instructions: Slice the focaccia bread in half horizontally. Mix together mayonnaise, garlic, and artichoke juice. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve. Other cold cuts and cheeses can be used. Cut peppers in half and clean out seeds. Brush with olive oil and sprinkle with kosher salt. Grill on low-medium heat for 20 minutes. Peel off blackened skin.
Pasta Nachos 1 medium carrot Quarter of a small onion 1 large clove garlic 2 tablespoons olive oil 1 sweet Italian sausage link (about 3 ounces) 6 ounces ground beef Kosher salt and freshly ground black pepper 1/4 cup prepared marinara sauce 3 tablespoons tomato paste Vegetable oil, for frying 12 wonton wrappers 1 cup shredded mozzarella 1/4 cup grated Parmesan 1/3 cup prepared alfredo sauce 1/2 cup sliced cherry peppers (from about 3 peppers) Instructions: Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside. Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm. Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F. Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste. Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.
Sunny's Pan-sagna - One Pan Plan Lasagna 2 tablespoons olive oil 1 green bell pepper, seeded and chopped 1/2 cup chopped Vidalia onions 2 tablespoons Italian seasoning Kosher salt and freshly ground black pepper 2 cloves garlic, minced or grated on a rasp 2 links spicy Italian sausage, casing removed and crumbled 1 pound ground chuck, 80/20 blend One 28-ounce can crushed tomatoes 1 to 2 cups beef or veal stock 8 par-cooked lasagna sheets, broken into shards 2 cups ricotta Zest of 2 lemons 1 cup shredded Cheddar and Monterey Jack cheese blend 1/4 cup loosely packed chopped fresh basil 1/4 cup loosely packed chopped fresh parsley Instructions: In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir. Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes. In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.
Bacon and Broccoli Rice Bowl 4 large eggs 4 strips bacon 1 cup low-sodium chicken broth 2 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon light brown sugar Kosher salt and freshly ground black pepper 5 cups cooked brown rice 4 cups small broccoli florets 2 scallions, sliced, white and green parts separated 2 scallions, sliced, white and green parts separated 1 medium carrot, shredded 2 teaspoons toasted sesame oil Instructions: Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each. Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces. Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and scallion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.
Mock Duck 1 ounce dried small shiitake mushrooms 1/2 ounce dried wood ear mushrooms 1/4 cup canola or vegetable oil 2 medium carrots, peeled and thinly sliced into 2-inch matchsticks 2 medium ribs celery, trimmed and thinly sliced into 2-inch matchsticks 3 tablespoons vegetarian oyster sauce 1 tablespoon plus 1 teaspoon light soy sauce 1/2 teaspoon ground white pepper 5 large round refrigerated fresh thin bean curd skins, from an 8-ounce package (each about 25 inches in diameter; see Cook\u2019s Note) Kosher salt Instructions: Rinse the dried shiitake and wood ear mushrooms with cold water to remove any sand or dirt. Transfer each type of mushroom into its own separate bowl and add enough water to just cover, about 3/4 cup in each. Let set until the mushrooms are pliable and soft, about 45 minutes. Trim the ends of the shiitakes with scissors. Squeeze out extra liquid and reserve for later use. Thinly slice the shiitakes. Trim the hard parts off the ends of the wood ears, then thinly slice the mushrooms. Discard the wood ear liquid. Transfer both mushrooms to a bowl and set aside. Heat 1 tablespoon of the oil in an extra-large nonstick skillet (see Cook's Note) over high heat. Once shimmering, add the carrots and celery and cook, stirring, until just softened, about 1 minute. Add the mushrooms and stir until combined. Add 1 tablespoon of the oyster sauce, 1 teaspoon of the soy sauce, 1/4 teaspoon of the ground white pepper and 1 tablespoon water; stir until everything is coated. Transfer to a rimmed baking sheet and let cool completely, 15 to 20 minutes. Wipe the skillet clean and reserve. Meanwhile, lightly wet a paper towel with water and keep it on the side. Transfer 2 tablespoons of the reserved shiitake soaking liquid to a small bowl. Reserve the rest for later use. Remove the bean curd skins from the package and work quickly with them so they do not dry out and crack or lose flexibility. Fold the skins in quarters and trim off about 1 inch from the rim using scissors; the rim is very dry and will not give a smooth texture to the finished dish. Gently wipe both sides of 2 bean curd skins with the prepared paper towel and stack them directly on top of each other. If there are rips in either skin, don't worry; when you stack them, rotate the skins so the rips are not on top of each other. Cut one of the remaining skins in half, then cut one of the halves into quarters (reserve the remaining half for another use). Wipe both sides of one of the quarter skins and lay it on top of the stack in one quadrant. Put half of the vegetable filling, about 2 cups, directly on the quarter skin. Form the filling into a roughly 3.5-inch rectangle. Fold the right side of the large skins towards the center, then the left side and finally the bottom. Dip your fingers into the small bowl of reserved shiitake soaking liquid and brush all the sides. This will act as \u201cglue\u201d and help the bean curd stick better. Fold it as if you were rolling a burrito, tucking it tightly and rolling until you have formed a 10-inch-long by 4-inch-wide rectangle. Brush the seam with additional shiitake soaking liquid to seal well. Repeat with the remaining bean curd skins and filling. Heat the reserved skillet with the remaining 3 tablespoons oil over medium-high heat. Once shimmering, add the rolls side by side. Fry until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden brown again on the bottom, an additional 1 minute. Gently fry the sides, about 15 seconds each. Remove to a plate. Let cool slightly. Pour out excess oil and wipe the skillet clean. Add 1 cup water, 1/2 cup of the reserved shiitake mushroom soaking liquid (if there isn\u2019t enough, replace with water to make up the difference), a pinch of salt and the remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1/4 teaspoon white pepper to the same skillet over high heat and bring to a boil. Turn off the heat and add the bean curd rolls to the mixture. Poke holes all over the rolls with a toothpick. Soak one side for 15 minutes, then flip and let the other side soak for an additional 15 minutes. Fill a large wok or wide pot with 2 inches of water and a steamer rack. Bring to a full boil over high heat. Place one of the soaked bean curd rolls into a dish or plate and let steam until the roll is slightly puffed, about 10 minutes. Carefully remove the dish from the steamer and let cool completely. Repeat with the remaining roll. Once cooled, place the bean curd rolls with a long side facing you and slice into 1/2-inch-thick pieces using a sharp chef\u2019s knife with a long blade. Bring the soaking liquid back to a full boil and reduce by half, about 2 minutes. Drizzle on the sliced bean curd rolls. Enjoy!
Cheesy Potato and Sharp Cheddar Hash 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 large onion, chopped 5 cups shredded frozen hash brown potatoes Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1 cup extra-sharp white Cheddar crumbles Instructions: Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.
Beef Jerky 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes Instructions: Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Derby Tartlets 1 cup all-purpose flour 1/2 cup walnuts 1/4 cup granulated sugar Pinch of salt 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces Cooking spray 1/3 cup milk chocolate chips 1/3 cup semisweet chocolate chips 1/4 cup plus 3 tablespoons heavy cream 2 tablespoons bourbon 1 tablespoon confectioners' sugar Candied walnuts, for topping Instructions: Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour. Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes. Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely. Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly. Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.
Italian Pork Sandwich with Broccoli Rabe and Sharp Provolone One 3/4-pound pork tenderloin Kosher salt Olive oil Two 8-inch seeded semolina rolls, halved lengthwise 1/4 cup mayonnaise 1 1/2 tablespoons grated Parmesan 1 tablespoon Calabrian chiles in oil 1 teaspoon red wine vinegar 1 bunch broccoli rabe 3 cloves garlic, minced 6 slices sharp provolone cheese Instructions: Preheat the oven to 400 degrees F and a grill pan over medium-high heat. Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices. Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside. Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl. Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop. Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through. Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes. Slice each sandwich in half and serve!
Cauliflower Popcorn 2 Tbs. pine nuts Kosher salt 1 head cauliflower, cored and broken into 1\ florets 2 Tbs. plus 1 tsp. unsalted butter 1 Tbs. olive oil ground black pepper 1/8 tsp. sugar 1/2 cup leftover Chardonnay Instructions: Place pine nuts in a dry skillet and toast over medium-high heat, shaking pan frequently, until browned and fragrant, 3-5 minutes. Remove from hot pan and set aside to cool completely then coarsely chop. Bring a pot of salted water to boil. Add cauliflower and boil for 3 minutes.Drain and then transfer to a bowl of ice water to stop the cooking. Drain again and pat dry with paper towels. Combine 2 tablespoons butter and the olive oil in a large skillet and heat on medium high until butter is foaming. Add blanched cauliflower and season with salt, pepper and sugar. Cook without stirring for the first 3-5 minutes to allow cauliflower to caramelize on one side, then stir to turn cauliflower and continue cooking until uniformly caramelized, another 3-4 minutes. Transfer to a serving bowl. Pour Chardonnay into pan, turn heat to high and bring to a boil. Boil, scraping up browned bits from bottom of pan with a wooden spoon until liquid is reduced by half and slightly thickened. Remove pan from heat and swirl in butter. Pour sauce over cauliflower and stir to coat. Sprinkle with toasted pine nuts and serve immediately.
Jam Thumbprint Cookies 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Instructions: Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad 2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each) 1 medium lemon 1 tablespoon Greek seasoning 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups) 2 cups halved grape tomatoes 1/3 cup crumbled feta cheese Salt and pepper Instructions: 1) Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks. 2) Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3) Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. 4) Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Tomatoes Stuffed with Rice: Yemistes Domates me Rizi 6 ripe beefsteak tomatoes, seeded 2 tablespoons butter 1 large onion, chopped 1 clove garlic, minced 6 tablespoons raw rice 1/4 cup olive oil, plus 4 teaspoons Salt and freshly ground black pepper 1 bunch parsley leaves, chopped 1/4 cup pine nuts, toasted 1/4 cup chopped fresh mint leaves 1 cup grated Kasseri Instructions: Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp. Preheat oven to 375 degrees F. In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint. Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.
Roasted Brussels Sprouts with Grapes 2 pounds Brussels sprouts, trimmed and halved if large 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 2 cups red seedless grapes 2 teaspoons chopped fresh thyme 1 bunch scallions, cut into 1-inch pieces 2 tablespoons honey 1/4 cup chopped skinned hazelnuts Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.
Skirt Steak with Cipollini Onions 1/3 cup all-purpose flour 3 pounds skirt steak, each piece cut into thirds 3 to 4 tablespoons olive oil 2 cups low-sodium beef broth 1 cup dry red wine 1/4 cup balsamic vinegar 1 tablespoon soy sauce 2 tablespoons tomato paste 1 1/3 pounds cipollinis, trimmed, peeled, and left whole* 2 tablespoons green peppercorns; if packed in brine, rinse well 3/4 cup firm spicy green olives, pitted and coarsely chopped Fusilli tossed with butter and parsley Steamed broccoli Instructions: Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside. Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli tossed with butter and parsley and steamed broccoli. *Cook's Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife. Serving suggestions: .
Baked Tortilla Chips Twelve 6-inch corn tortillas (preferably white) 1 tablespoon vegetable oil Fine salt Instructions: Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
Pumpkin Protein Waffles 1 cup rolled oats 3/4 cup cottage cheese 1/2 cup canned pumpkin puree 1/2 cup almond milk (or milk of your choice) 3 tablespoons vanilla protein powder 1 tablespoon chia seeds 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 1 large egg Maple syrup or your favorite nut butter, for serving Instructions: Preheat a waffle iron. Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth. Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer's instructions). Repeat with remaining batter. Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster.
Rosemary Peach Lemonade 6 small sprigs fresh rosemary, plus more for garnish 3/4 cup sugar 1 cup water 1 1/2 cups good-quality peach nectar 3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each) 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice) 1 to 1 1/2 cups water Instructions: In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused. Remove from heat and strain. Discard rosemary sprigs. Let cool before using. In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve. Add more ice right before serving. Serve a fresh rosemary sprig in each glass.
Shandy Summer Cocktail 7 ounces pilsner or pale ale 5 ounces lemon-lime soda, such as Sprite 1 lemon wedge, for garnish Instructions: In a large chilled beer mug or glass, add the beer and lemon-lime soda together. Garnish with a lemon wedge.
Grilled Striped Bass with Oranges and Watercress 3 oranges 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling 1/2 red jalapeno pepper, finely chopped (remove seeds for less heat) 1/4 cup pitted kalamata olives Kosher salt and freshly ground pepper 4 skin-on center-cut striped bass fillets, preferably wild (about 6 ounces each) 2 large thick slices whole-grain bread, halved 3 cups watercress 1 clove garlic, halved Instructions: Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside. Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes. Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.
Tortilla Soup Meets Oatmeal 1 tablespoon vegetable oil 1/4 cup finely diced onion (about 1/4 small onion) Kosher salt 1 tablespoon tomato paste 1/2 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon garlic powder 1 medium tomato, diced 3 1/2 cups low-sodium chicken broth 2 cups old-fashioned oats 1 small Fresno chile or jalapeno, thinly sliced into rounds 1/3 cup fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces 1 1/2 cups tortilla chips, crushed 1 lime, quartered Instructions: Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until soft and translucent, about 5 minutes. Add the tomato paste, chili powder, cumin, garlic powder and tomato and cook, stirring, until the tomato starts to soften and the tomato paste darkens in color, about 1 minute. Add the broth and 1/2 teaspoon salt and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will be absorbed). Transfer the oatmeal to four serving bowls. Scatter the sliced jalapeno and cilantro over the oatmeal. Divide the avocado evenly among the bowls and top with the crushed tortilla chips. Serve warm with a lime wedge on the side.
The Kelley's Hot Fudge Sauce 6 tablespoons margarine 1/2 cup baking cocoa, unsweetened 2 cups sugar 1/2 teaspoon salt 1 can evaporated milk 1/4 cup light corn syrup 1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoons water 2 teaspoons vanilla Instructions: In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.
Hummus 4 garlic cloves 2 cups canned chickpeas, drained, liquid reserved 1 1/2 teaspoons kosher salt 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas 8 dashes hot sauce Instructions: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Miso Walnut Brownies Nonstick cooking spray 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 sticks (1 cup) unsalted butter 8 ounces semisweet chocolate, chopped 1/3 cup plus 2 tablespoons white miso 2 1/4 cups granulated sugar 5 large eggs 1 tablespoon pure vanilla extract 2 cups walnut halves, roughly chopped 1/3 cup confectioners\u2019 sugar Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray. Whisk together the flour and cocoa powder in a medium bowl. Set aside. Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan. Just before serving, whisk the confectioners\u2019 sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.
Apple Tea 8 ounces dried apple slices 2 sticks cinnamon 4 cloves 1 1/2 quarts cold water Honey or sugar Instructions: Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid.
Creamy Mushroom Gravy 4 tablespoons unsalted butter 12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 cups low-sodium vegetable broth 2 tablespoons sherry wine 1/2 cup heavy cream 2 teaspoons fresh thyme leaves Instructions: Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper. Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
Pepperoni, Macaroni and Cheese \Lasagna Style\ Salt and freshly ground pepper 1 pound lasagna Olive oil 4 tablespoons butter, plus 1 tablespoon 1 teaspoon garlic, minced 4 tablespoons all-purpose flour 2 1/2 cups half-and-half 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan 4 ounces grated Cheddar 8 ounces grated mozzarella 1 pound pepperoni, sliced thin 1/2 cup fresh bread crumbs Instructions: Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking. In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. Preheat the oven to 375 degrees F. In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine. Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers. Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Pernil 1 bone-in, skin on pork shoulder (5 to 6 pounds) 6 cloves garlic 2 tablespoons fresh oregano leaves 1 small bunch fresh cilantro 1 tablespoon ground cumin 4 limes, juiced 2 oranges, juiced 1 chipotle in adobo, plus 1 teaspoon adobo sauce Kosher salt and black pepper 1 cup extra-virgin olive oil Instructions: Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl. To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight. Preheat the oven to 350 degrees F. Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack. Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.
Lobster Rolls with Curried Mayonnaise 2 tablespoons olive oil 1 small Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 tablespoons good quality curry powder 2 cups good quality mayonnaise 2 tablespoons fresh lime juice Salt and freshly ground pepper 3 cups grilled lobster meat, from 2 (3 pound) lobsters 1 large stalk celery, cut into 1/4-inch thick slices 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper 1 red onion, finely chopped 2 cups Curried Mayonnaise 1/4 cup finely chopped cilantro Salt and freshly ground pepper 8 good quality hot dog or hamburger buns 1 stick unsalted butter, at room temperature Instructions: Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.; Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter. * Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.
Minted Lamb Puff Pastry Bites 3/4 pound ground lamb 2 green onions, finely chopped 1/3 cup minced fresh mint leaves 3 cloves garlic, minced ground black pepper 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 egg, beaten plain yogurt and/or mango chutney (optional) Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Stir the lamb, green onions, mint and garlic in a medium bowl. Season with the black pepper. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into 3 (10 x 4-inch) strips. Brush the pastry strips with the egg. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm. Heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces. Place the pieces onto the prepared baking sheet. Brush the pieces with the egg. Bake for 20 minutes or until the pastries are golden. Serve with the yogurt for dipping.
Buttermilk Biscuits 4 cups all-purpose flour, plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing 1 1/2 cups cold buttermilk 1/2 cup heavy cream 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between 2 tablespoons melted butter Instructions: Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
Roasted Fig Sundaes 16 halved fresh figs 1/2 cup chopped pecans 1/4 cup sugar 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon water 1 tablespoon chopped butter vanilla ice cream Instructions: Toss 16 halved fresh figs, 1/2 cup chopped pecans, 1/4 cup sugar and 1 tablespoon each honey, lemon juice and water in a shallow baking dish. Dot with 1 tablespoon chopped butter. Roast at 425 degrees F until juicy, about 20 minutes. Spoon the juices over the figs, then continue roasting until syrupy, about 10 more minutes. Serve over vanilla ice cream.
Whale-Shaped Watermelon Salad 1 (7 to 8-pound) watermelon, preferably seedless 1 pint cantaloupe, cut into chunks 2 pints fresh strawberries, sliced 2 pints fresh blueberries 1 pound green grapes, plus 2 red grapes 1 papaya, cut into chunks 1 inner leafy celery stalk Instructions: With a pencil, trace the body of the whale onto the skin of the watermelon. Then with an x-acto knife, carefully cut out around the tracing you have made. To remove the cut out pieces, gently insert the knife as far in as possible without piercing the other side and push the cut piece out. To make the eyes and water hole, use an apple corer to punch them out. Remove the inside of the watermelon with a large spoon or melon baller and place them in a large bowl. Cut the watermelon pieces away from the rind and cut into chunks. Drain the excess juice from the watermelon into a bowl. Combine the cantaloupe, strawberries, blueberries, green grapes and papaya in a large bowl. Add watermelon to mixed fruit. Combine well and toss into sculpted whale. Stick the leafy celery stalk inside the water hole as \spouting water\. Put a red grape inside each eye hole.
Black Sea Bass and Mussels a la Nage Kosher salt 3/4 cup fresh fava beans 1 cup sliced-on-the-diagonal asparagus 1/2 shelled peas 1 teaspoon plus 4 tablespoons unsalted butter 2 tablespoons minced shallot 4 (6-ounce) skin-on black sea bass fillets (snapper or sole may also be used) Freshly ground black pepper 24 mussels, washed and de-bearded 3/4 cup dry white vermouth 1/2 cup water 1 sprig fresh tarragon, leaves picked and chopped 1 teaspoon finely sliced fresh chives 1 teaspoon finely chopped fresh flat-leaf parsley leaves 1/2 teaspoon finely chopped fresh dill Instructions: Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl. Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans. Preheat the oven to 200 degrees F. Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes. Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs. Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.
Stuffed Mushrooms 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned 1 tablespoon unsalted butter 3 tablespoons extra-virgin olive oil, divided, plus more as needed 2 tablespoons finely chopped shallot 1/4 teaspoon kosher salt, plus more as needed 2 tablespoons Madeira 1 1/4 teaspoon chopped fresh thyme leaves 1/2 cup fresh breadcrumbs 1/4 cup finely grated Parmesan 1/4 cup creme fraiche 2 tablespoons finely chopped fresh flat-leaf parsley leaves Freshly ground black pepper 2 tablespoons water Instructions: Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups). Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly. Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature.
Chipotle Potato Salad 4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced Salt 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce 3 tablespoons orange marmalade 3 tablespoons orange juice 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil. eyeball it 1 small red onion or 1/2 large, chopped Handful chopped cilantro leaves, 2 tablespoons Couple sprigs fresh oregano, finely chopped (or a couple pinches dried) Salt and pepper Instructions: Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes. Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil. Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
Crumbly Sweet Pastry (Pate Sablee) with Almonds 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioner's sugar, sifted 1 egg 1 teaspoon salt 1 1/4 cups all purpose flour 1/2 cup ground almonds Instructions: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days. These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.
Napa Picnic 1 pound Soppressata Loaf of rustic bread, sliced Bunch of radish Bunch of baby arugula Hothouse cucumber Pint of cherry tomatoes Creamy cheese Firm cheese Jar of roasted peppers Jar of whole grain mustard Instructions: Arrange the ingredients on a large cutting board.
Almond Blueberry Cookies 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 cup sugar 1 large egg 1/4 to 1/3 cup whole milk 1 teaspoon almond extract 2 teaspoons lemon zest, about 1 lemon 1/2 cup chopped almonds, toasted 1 cup frozen blueberries, thawed and drained Instructions: Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic. Note: This recipe has been updated and may differ from what was originally published or broadcast.
Spiced Glazed Turkey 1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper 1 teaspoon ground coriander 1 teaspoon ground allspice 1 small orange, halved 1 shallot, halved 1/4 small bunch fresh parsley 4 tablespoons unsalted butter, melted 1 1/2 cups low-sodium chicken broth 1/2 cup pineapple preserves 1 tablespoon apple cider vinegar Instructions: Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan. Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan. Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings.
No Flour Hazelnut Cake 1 pound ground hazelnuts 6 eggs, separated 1 tablespoon vanilla extract 2 tablespoons sugar 1 teaspoon ground cinnamon Chocolate mousse and berries, or whipped cream, for serving, optional Instructions: Preheat the oven to 400 degrees F. In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.
Waldorf Salad 6 cups packaged broccoli slaw 4 cups chopped Granny Smith apple (about 4 small) 4 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 3/4 cups dark meat per cup) 1 cup halved seedless grapes 3/4 cup plain nonfat yogurt 1/4 cup crumbled blue cheese 1/4 cup lemon juice 1/4 cup walnuts, chopped Freshly ground black pepper 8 cups mixed greens Instructions: In a large bowl, combine the slaw, apples, chicken, grapes, yogurt, blue cheese, lemon juice and walnuts. Season with black pepper. Serve the salad over the mixed greens.
Red Chile Chicken Wings with Chipotle Honey Glaze 1 cup Greek yogurt 1/4 cup crumbled blue cheese, such as Cabrales 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely grated red onion Salt and freshly ground black pepper Canola oil 1 dozen chicken wings split at the joint, wing tips removed and discarded Salt and freshly ground black pepper 2 tablespoons ancho chile powder 1 tablespoon New Mexico chile powder 2 teaspoons ground cumin 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle chile in adobo 1 to 2 tablespoons honey 1 tablespoon Dijon mustard 1 stick unsalted butter, quartered Finely chopped fresh cilantro, for garnish Instructions: For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Sprinkle the wings with salt and pepper. Stir together the chile powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes. For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine. Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce.
Mint Cucumber Soup 2 English cucumbers 1 1/2 cups nonfat (0 percent) plain Greek yogurt 1/2 cup sour cream, plus more for swirling 1/4 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons torn fresh mint leaves, plus more for garnish 3/4 teaspoon kosher salt 1/2 clove garlic, pushed through a press White pepper, preferably freshly ground Sliced almonds, toasted, for garnish (see Cook's Note) Instructions: Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside). Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth. Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
Homestyle Chicken Noodle Soup 1 tablespoon olive oil 1 yellow onion, finely diced 1 stalk celery, finely diced 1 tablespoon concentrated chicken base, such as Better Than Bouillon 1 teaspoon dried Italian seasoning Heavy pinch garlic powder Heavy pinch onion powder Kosher salt and freshly ground black pepper 1 1/2 cups skinned shredded rotisserie chicken One 12-ounce package frozen peas and carrots 1 cup uncooked egg noodles 1/3 cup chopped fresh parsley, plus more for garnish Instructions: Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute. Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired.
Cubano Sandwich 1/3 cup grapeseed oil 8 flour tortillas 8 slices Swiss cheese 1/4 cup whole-grain mustard 1 pound pulled pork, warmed 8 slices deli ham, warmed 16 thin pickle slices Instructions: Heat a large pan or griddle with the oil to medium heat. Put the tortillas in the pan (in batches if need be) and place a slice of Swiss on each. Spread about 1/2 tablespoon of the mustard over the top of each cheese slice. Stack half of the tortillas with 4 ounces of pulled pork followed by 2 slices of ham. Add 4 pickle slices on top of the ham, then top with a second tortilla (with just the cheese) to make a sandwich. Press the sandwiches lightly and allow the cheese to melt, making sure that the tortillas are nice and crispy. Slice the sandwiches in half and serve.
Mussels Provençal 1 pound mussels 2 tablespoons extra-virgin olive oil 2 ounces pancetta, diced 1/4 cup diced onion 1 tablespoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 cup whole peeled tomatoes, hand crushed 1/2 cup dry white wine 2 tablespoons chopped parsley 1 tablespoon fresh squeezed lemon juice Kosher salt Toasted baguette and/or frites, for serving Instructions: Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own. Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well. Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.
Tiramisu 1 1/2 quarts 40 percent heavy cream 1 1/2 cups plus 1 tablespoon super fine sugar 9 eggs, separated* 1/2 pound mascarpone 1/2 teaspoon cream of tartar 16 ounces coffee, made from 6 teaspoons ground espresso 3 ounces Frangelica 3 ounces Amaretto 50 lady fingers 8 ounces cocoa powder Instructions: Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours.
Roasted Sweet Potatoes 4 sweet potatoes, washed and pricked with a fork Instructions: Preheat oven to 350 degrees. Line a baking sheet with foil and arrange potatoes on sheet. Roast potatoes for 40 minutes to 1 hour depending on their size.
Brined and Roasted Turkey 1 (10 to 12-pound) turkey Brine, recipe follows 4 tablespoons unsalted butter at room temperature 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme 1 1/2 to 2 cups chicken or turkey stock, for basting 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water 4 cups turkey broth 1 cup dry white wine 4 tablespoons unsalted butter 1/4 cup flour Salt and freshly ground black pepper 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary Instructions: Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string. For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Blueberry Muffins 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins Instructions: Preheat oven to 380 degrees F. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Genovese-Style Artichokes 3 tablespoons olive oil, plus 1/4 cup 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups) 1 onion, diced 4 garlic cloves, chopped 4 slices prosciutto (about 2 ounces), chopped 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan 1 teaspoon salt 1/2 teaspoon pepper 4 fresh artichokes, trimmed and cleaned 2 cups white wine Instructions: In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
Champagne Lemonade 1 cup sugar 3 cups water 1 1/2 cups fresh lemon juice 1 bottle Champagne or sparkling wine Thin lemon slices, for garnish Instructions: Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool. In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.
Classic Roasted Turkey with Pan Gravy 1 turkey (12 to 14 pounds) 1 3/4 cup Swanson® Chicken Stock 3 tablespoon all-purpose flour Instructions: Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone. Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes. Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey. Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.
Red Velvet Hot Chocolate with Marshmallow Whipped Cream 1 cup heavy cream 3 ounces cream cheese, at room temperature 1/2 cup marshmallow creme 1 teaspoon pure vanilla extract 2 cups whole, 2-percent or skim milk 1 cup chopped best-quality semisweet chocolate 2 tablespoons best-quality Dutched cocoa powder, such as Valhrona 1 teaspoon red food coloring 1 teaspoon pure vanilla extract Instructions: For the whipped cream: Whip the cream and cream cheese until soft peaks form. Fold in the marshmallow creme and vanilla. For the hot chocolate: Bring the milk to a simmer in a small pot. Add the chocolate and cocoa powder and cook, stirring, until smooth. Add the food coloring and vanilla and mix until combined. Whisk the mixture until very frothy. Pour into cups and top with large dollops of marshmallow whipped cream.
Chicken Lettuce Wraps 6 large dried Chinese mushrooms Drizzle of extra-virgin olive oil 1/2 large onion, peeled and finely chopped 2 pounds lean ground chicken 3 tablespoons mirin or white wine 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 tablespoon oyster sauce 1 tablespoon light soy sauce One 8-ounce can water chestnuts, chopped 1 clove garlic, peeled and crushed 6 spring onions (scallions), chopped 2 to 3 tablespoons plum sauce 2 to 3 heads radicchio, leaves separated Instructions: Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop. Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture.
Mexican Coffee Milkshake 1/4 cup granulated sugar 1 cinnamon stick 2 tablespoons orange zest (from about 1 orange) 1 tablespoon instant coffee 1 quart coffee ice cream 1 cup heavy whipping cream 1 tablespoon powdered sugar Ground cinnamon Instructions: For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool. Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve. For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve.
Stuffed Portobello Mushroom with Worcestershire Sauce 4 Portobello mushrooms, cleaned, stems removed 1/2 cup olive oil 1 bell pepper, finely diced 1 red onion, finely diced 1 zucchini, finely diced 1 yellow squash, finely diced 4 tablespoons Worcestershire sauce Lettuce, optional Instructions: Preheat oven to 375 degrees F. Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish. In a separate bowl, combine all of the remaining ingredients and mix well. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes. Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms.
Pasta With Roasted Broccoli and Almond-Tomato Sauce Kosher salt 1/2 cup blanched almonds 1 cup lightly packed fresh basil 1 28-ounce can whole San Marzano tomatoes 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces Freshly ground pepper 12 ounces bucatini or spaghetti 2 cloves garlic 1/2 cup extra-virgin olive oil Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.
Grilled Vegetables 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 12 cremini mushrooms 1 bunch (1-pound) asparagus, trimmed 12 green onions, roots cut off 1/4 cup plus 2 tablespoons olive oil Salt and freshly ground black pepper 3 tablespoons balsamic vinegar 2 garlic cloves, minced 1 teaspoon chopped fresh Italian parsley leaves 1 teaspoon chopped fresh basil leaves 1/2 teaspoon finely chopped fresh rosemary leaves Instructions: Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Grilled Ahi Tuna Nicoise Salad 4 ounces haricots verts 6 tablespoons extra virgin olive oil Kosher salt Freshly ground black pepper Fresh thyme leaves, minced 1 medium onion, peeled, trimmed, and sliced 1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips 1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips 3/4 cup Nicoise Salad Dressing, recipe follows 6 ounces fingerling potatoes, boiled and peeled 1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves 2 slices bread, preferably sourdough 1/2 garlic clove, peeled 2 tablespoons Herbed Goat Cheese, recipe follows 2 teaspoons Black and Green Olive Tapenade, recipe follows 2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste 4 cups mixed baby lettuces, washed and dried 6 tablespoons pitted Nigoise olives 3 quail eggs, boiled, peeled, and halved 6 anchovy fillets 1/4 cup fresh lemon juice 1/4 cup red wine vinegar 1/4 cup Dijon mustard 2 tablespoons minced garlic 2 tablespoons minced shallots 1 1/2 cups extra virgin olive oil Kosher salt Freshly ground white pepper Sugar 1 cup Nigoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 clove garlic 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra virgin olive oil Instructions: Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl. Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl. In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve. Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve. In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve. To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade. In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices. In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing. To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini. In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again. Yield: 2 1/2 cups Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 . In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows. Yield: 1 heaping cup Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: 1 1/4 cups
Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc 1/2 cup fresh lemon juice 1/2 cup fresh orange juice 1/4 cup fresh lime juice Sugar, about 1 tablespoon Salt 1/2 stick (4 tablespoons) cold unsalted butter, cubed 1/2 cup heavy cream 1 cup panko breadcrumbs 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh dill Four 8-ounce skinless wreckfish, grouper or snapper fillets Extra-virgin olive oil, for brushing and browning fish 2 tablespoons store-bought Creole spice blend Kosher salt Freshly ground black pepper 1/2 cup dry white wine Rice and seasonal vegetables, for serving Instructions: Preheat the oven to 375 degrees F. For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm. For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving. Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.
Korean Beef Noodles 1 5-to-6-ounce package cellophane noodles 1/3 cup soy sauce 5 tablespoons sesame oil 1 clove garlic, minced 1/3 cup brown sugar 1 1/2 tablespoons apple cider vinegar 12 ounces skirt steak, sliced 1/4 inch thick against the grain 1 yellow onion, cut into 1/4-inch wedges Kosher salt 10 ounces shiitake mushrooms, stems removed 1 cup shredded carrots (from about 3 carrots) 6 cups baby spinach (about 10 ounces) Instructions: Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.
Fresh Corn and Red Pepper Tamales 8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels) 1/2 cup red pepper dice 1/2 cup sour cream 1/2 cup milk 3 tablespoons cornmeal 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cayenne pepper Sour cream and paprika for garnish Instructions: Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak. With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix. Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot. Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.
Smothered Greens 2 tablespoons olive oil or butter 1 cup chopped onion 1 tablespoon minced garlic 8 cups chopped and washed greens, such as collards, turnips, mustards, red chard, or preferably, a blend of several 2 tablespoons apple cider vinegar Salt and pepper Instructions: Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.
Fried Ravioli with Vodka Sauce Canola oil 2 cups marinara sauce 1/2 cup vodka 1/4 cup heavy cream 1 recipe Big Daddy's Ravioli, recipe follows Salt and freshly ground black pepper 3 tablespoons olive oil 2 cloves garlic, chopped 1 pound ground meatloaf mix (veal, pork and beef) 16 ounces your favorite marinara sauce Salt and freshly ground black pepper 1 cup part-skim ricotta 3 tablespoons chopped fresh parsley 1/2 cup frozen peas Nonstick cooking spray 48 square wonton wrappers 3 large egg whites, beaten until foamy Instructions: Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches. In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream. Stir to combine and season with salt and pepper. Reduce the heat to a simmer. When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon. After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the remaining ravioli. Serve the ravioli with the vodka dipping sauce as an accompaniment. In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas. Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.
Crispy Sheet Pan Gnocchi with Sausage and Peppers 1 pound sweet Italian sausage, casings removed, crumbled 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, minced 1 small green bell pepper, thinly sliced 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1 small red onion, thinly sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper Two 14-ounce cans cherry tomatoes One 17.5-ounce package potato gnocchi 1/4 cup grated Parmesan, plus more for serving 1/4 cup fresh parsley leaves, chopped Instructions: Preheat the oven to 425 degrees F. Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes. Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.
Almond Pancakes 1/2 cup (4 ounces) mascarpone cheese, at room temperature 1 1/2 cups water 1 tablespoon sugar 2 teaspoons pure almond extract 1 teaspoon pure vanilla extract 2 cups buttermilk pancake mix (recommend: Krusteaz) 4 ounces almond paste, cut into 1/4-inch pieces 2 tablespoons unsalted butter, at room temperature Instructions: Serving suggestion: maple syrup and fresh raspberries In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate. Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter. Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries.
Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1 1/4 cups granulated sugar 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch 1/2 cup freshly squeezed orange juice 1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal, such as McCann's 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Chocolate Fondue 1 bag semi-sweet and milk chocolate chips 1 orange, sectioned 1 bag pretzel logs 1 dozen long stem strawberries 1 whole pound cake, cubed 1 dozen almond and coconut macaroons Instructions: Melt the chocolate over a double boiler until smooth. Remove to a fondue pot and dip any or all of the above ingredients in the chocolate and enjoy.
Smoked Spiced Eggplant Puree 2 eggplants (2 1/2 pounds altogether) 1 teaspoon each whole cumin and coriander seeds 1/4 cup vegetable oil 1 large onion finely chopped 1 teaspoon each minced garlic and fresh ginger 1/4 teaspoon turmeric or pinch yellow asafetida powder 1 1/2 teaspoons salt Juice of 1 fresh lime 1/2 to 2/3 cup plain yogurt 1 fresh jalapeno pepper, seeded and minced 1/4 cup each chopped fresh coriander and fresh mint Instructions: Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground). Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma. Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.
Garlic Butta Hot Wings 1 tablespoon granulated garlic 1 tablespoon cayenne pepper 1 tablespoon mustard powder 1 tablespoon freshly cracked black pepper 1/2 teaspoon ground white pepper 2 teaspoons ground cumin 4 pounds chicken wings, tips removed For the sauce: 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (about 2 cloves) 1 jalapeno pepper, minced (remove seeds for less heat) 1 12-ounce bottle hot pepper sauce 4 tablespoons unsalted butter 1 tablespoon white vinegar 1 tablespoon fresh lime juice Instructions: Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce. Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours. Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes. Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.
Candied Bacon 1 bottle bourbon 1 ounce loose leaf chamomile tea 5 pounds slab bacon, cubed 1 pound light brown sugar 3 tablespoons ground coffee 3 tablespoons cocoa powder 3 tablespoons sea salt 1 tablespoon espelette pepper Instructions: Preheat the oven to 350 degrees F. In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced. In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture. Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper.
Macaroni and Cheese with Naomi Judd 8 ounces uncooked macaroni or medium shells 1/2 stick or 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping) Salt and pepper, to taste Instructions: Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth. Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.
Ranch Dressing Cheese Log 12 ounces cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup buttermilk, well shaken One 1-ounce package ranch dressing mix, such as Hidden Valley 16 ounces Cheddar cheese, grated, room temperature 1 cup pecans, roughly chopped Crackers or bagel chips, for serving Instructions: In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.
Easy Blueberry Pie 2 store-bought refrigerated 9-inch pie doughs 4 cups frozen blueberries 3/4 cup sugar 1/4 cup quick-cooking tapioca 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon) 1/4 teaspoon kosher salt 3 tablespoons unsalted butter, cut into small pieces 1 large egg, lightly beaten Instructions: Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F. Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling. Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash. Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
Tropical Icebox Cake 3 1/2 cups heavy cream 3/4 cup sweetened cream of coconut, well stirred Zest of 2 limes (about 1 tablespoon) 50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces) 2 cups sweetened coconut flakes 1 small mango, cut into small pieces 1/4 cup roasted macadamia nuts, lightly crushed, for garnish Instructions: Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest. Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12. Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.
Curried Salmon Cakes 1 pound skinless salmon fillet, halved crosswise 2 teaspoons curry powder, preferably hot Kosher salt and freshly ground pepper 8 tablespoons store-bought tartar sauce 1/4 cup cracker meal or crushed saltines, plus more for sprinkling 2 tablespoons grated peeled ginger 1 bunch scallions, finely chopped 1 large egg, lightly beaten 1/2 red bell pepper, seeded and diced 2 stalks celery, thinly sliced 1 mango, peeled, pitted and diced Juice of 1 lime Vegetable oil, for frying Instructions: Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes. Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.
Salmon Pigs in a Blanket 4 ounces butter 1 teaspoon lemon zest 1 tablespoon chopped capers 1 loaf pumpernickel bread 1 pig shaped cutter 8 ounces cold smoked salmon fillet 4 ounces wasabi caviar Black sesame seeds Instructions: Put butter, lemon zest and capers in food processor until well combined. Cut 16 pieces of bread with the cutter and cover, to keep bread moist. Cut 16 salmon pig shapes with the cutter. Spread the caper butter onto the bread and put salmon pig on top. Using a butter knife shape the caviar down the center of the pig to form a \blanket.\ Place 1 black sesame seed onto the pig to make the eye.
Instant Pot Swedish Meatballs 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/4 cup all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1/4 cup heavy cream 3/4 pound lean ground beef 3/4 pound lean ground pork 1 cup plain breadcrumbs 1/4 cup grated yellow onion (from 1/2 large onion) 3 cloves garlic, grated 2 large eggs, beaten 1 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice 1/4 teaspoon ground white pepper Kosher salt Vegetable oil, for browning 1/4 cup fresh parsley leaves, chopped Mashed potatoes or egg noodles, for serving Instructions: For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside. For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs. Set the Instant Pot® to saute on high (see Cook\u2019s Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.) When there\u2019s 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs. Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer\u2019s guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid. Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.
Crab Salad 1 pound peekytoe crab, picked for shells 1/4 cup small dice red onion 1/4 cup small diced English cucumber 2 tablespoons chiffonade basil 2 tablespoons chiffonade mint 1 teaspoon espellette 1/2 cup spicy aioli, recipe follows 2 to 4 tablespoons kosher salt 2 tablespoons fresh lime juice 3 avocados, ripe, for service Sesame seeds, for garnish Micro greens, for garnish 1 quart mayonnaise 1/2 cup Thai-chili paste, (recommended: Sriracha) 2 tablespoons espellette pepper 1/4 cup lime juice 2 tablespoons kosher salt 1 tablespoon cayenne pepper Instructions: Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed. Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens. Mix all ingredients into a bowl. Chill until ready to use.
Ziti con Broccoli di Rape e Salsicce (Ziti with Broccoli di Rabe and Sausage) 1/2 pound sweet Italian sausage 2 pounds broccoli di rape 3 tablespoons coarse salt 1 pound ziti 1/4 cup olive oil 3 large cloves garlic, crushed 1/4 teaspoon salt 1/4 teaspoon hot pepper flakes 2 teaspoons unsalted butter 1 cup chicken stock 1/2 cup grated Parmigiano cheese Instructions: Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta.
Cornbread Stuffing with Apples and Sausage 1 tablespoon olive oil 1 pound Italian sausage, casing removed 1 medium onions, chopped 2 stalks celery, chopped Salt and freshly ground black pepper 1 Granny Smith apple, peeled and chopped coarsely 1 teaspoon freshly minced thyme leaves 1 teaspoon freshly chopped sage leaves 1/2 cup bourbon 1 1/4 pounds cubed and dried cornbread stuffing, store-bought 1/4 cup chopped fresh parsley leaves 2 cups turkey or low-sodium chicken stock 2 eggs, beaten 1/2 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Heat olive oil over medium-high heat in 12-inch skillet. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
Sauteed Green Beans with Creamy Lemon Dressing 2 tablespoons olive oil 2 shallots, chopped 2 pounds green beans, trimmed, cut into 1 1/2-inch pieces Kosher salt and ground black pepper 1 cup heavy cream 6 sprigs fresh thyme, leaves only 1/2 lemon, zested and juiced 1 cup chicken broth 2 tablespoons sour cream Instructions: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside. Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste. Pour the dressing over the green beans to serve.
Carnilopie Sauce 1 (16 oz) jar of the best plum preserves 3/4 cup of Champagne vinegar 3 to 4 tablespoons of crushed red peppers (I like to use the hottest variety I can find) 3 to 4 tablespoons of Worcestershire sauce 1/4 cup of tomato paste or sauce 1/4 cup Irish whiskey Salt and pepper to taste Instructions: Combine all of the above in a saucepan and heat and blend, in the order given. Allow each ingredient to simmer for a few minutes in sauce to make sure that it is blended. Use sauce to baste or marinate meat, so that the flavor seeps throughout the meat. (Normally it causes the meat to fall off the bone.)
Low Carb Beefed-Up Meatloaf 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Cheesy Artichoke Crostini 16 slices baguette One 5.2-ounce container garlic and herb cheese, softened One 4-ounce log goat cheese, softened 1/4 cup fresh flat-leaf parsley, chopped 1 tablespoon lemon zest 1 teaspoon anchovy paste One 12-ounce jar marinated quartered artichoke hearts, drained 3 tablespoons grated Parmesan Instructions: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes. In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart. Bake until the Parmesan is melted, about 10 minutes. Serve warm.
Roasted Trout with Arugula Salad 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed Grated zest and juice of 1 lemon Kosher salt and freshly ground pepper 4 cups baby arugula (about 3 ounces) 4 radishes, thinly sliced 1 large celery stalk, thinly sliced 1 14-ounce can hearts of palm, drained and sliced 1/2 cup fresh parsley 1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar 2 tablespoons chopped fresh chives 1/2 cup fat-free croutons Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes. Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.
Pesto Lasagna Rolls Kosher salt and freshly ground black pepper 12 lasagna noodles 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 large egg 2 cups whole milk ricotta One 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 1/2 cups shredded mozzarella 3/4 cup grated Parmesan 1 cup store-bought pesto 1 tablespoon extra-virgin olive oil Crushed red pepper flakes, optional Instructions: Position an oven rack to the middle position and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.