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Soy Milk 1 cup (200 g) dried soy beans 1 Tablespoon granulated sugar 3½ cups (840 ml) water Instructions: 1.Clean whole soy beans and soak for 4-8 hours. Steam for about 15 minutes. 2.Drain soy beans and let cool. 3.Measure 1½ cups of cooked beans. Place beans, sugar, and water into the Vitamix container in the order listed and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase to Variable 10, then to High. 6.Blend for 1½ minutes until smooth. To obtain a commercial style soy milk, strain through a filtration bag. Flavor soy milk with ½ teaspoon table salt and ½ teaspoon pure vanilla extract or sweeten to taste with your favorite sweetener. Store extra soaked and steamed beans in the refrigerator for a few days or freeze in their cooking liquid for longer storage.
Funky Fried Chicken Canola oil, for frying 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons kosher salt, plus additional for seasoning 2 tablespoons freshly ground black pepper 1 tablespoon cayenne 1 tablespoon paprika 2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat 4 cups all-purpose flour Instructions: In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.
Bloody Marys Cayenne pepper 1 1/2 cups good-quality tomato juice Salt and freshly ground black pepper Leafy celery stalks, for serving 3/4 cup vodka 1 to 2 limes (depending on how juicy they are), halved Montreal steak seasoning (or other steak seasoning or seasoned salt) 4 to 6 dashes Worcestershire sauce Instructions: Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar. Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)
Grandma's Sugar Cookies 1/2 cup margarine 3/4 cup granulated sugar 1 tablespoon milk 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder Instructions: Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.
Chardonnay Rice with Golden Raisins 1 1/2 cups dry white wine, such as a Sauvignon Blanc (recommended: Sterling Vintners Collection), divided 1/2 cup golden raisins 2 cups water 1 tablespoon unsalted butter Pinch salt 1 1/2 cups long-grain rice 1/2 cup sliced almonds 1 tablespoon chopped parsley leaves Instructions: In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump. In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.
Baked Herb Stuffed Salmon Sea salt and freshly ground black pepper Extra-virgin olive oil 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pin boned 2 lemons Bunch fresh marjoram Bunch fresh dill Bunch fresh basil Bunch flat-leaf parsley Handful stoned black olives Instructions: Preheat the oven to 400 degrees F (200 degrees C/gas 6). Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.
Beef Borscht 1/2 pound bacon, diced 1 pound lean beef chuck, cut into bite-size pieces 1 cup chopped yellow onions 1 carrot, peeled and grated 1 tablespoon minced garlic 2 teaspoons dried oregano 2 teaspoons dill seeds 2 bay leaves 3 tablespoons red wine vinegar, plus more to taste 2 quarts water 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds red beets, greens tops removed, roasted and grated 1 tablespoon vegetable oil 1 large russet potato, peeled and diced 6 cups shredded green cabbage Salt and freshly ground black pepper 1 cup sour cream 1/2 cup chopped fresh dill Instructions: Preheat oven to 350 degrees F. Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours. Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside. When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste. Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls 2 cups water 1 tablespoon butter 1 teaspoon salt, eyeball it 1 rounded cup white rice 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted 4 boneless, skinless chicken breasts 4 boneless, skinless chicken thighs Vegetable oil, for drizzling Salt and pepper 1 cup chicken broth or water 1-inch ginger root, peeled and chopped 1/4 cup honey 1/2 cup teriyaki sauce 1 tablespoon toasted sesame oil 4 scallions, thinly sliced 1 ripe pineapple Instructions: Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds. While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile 2 lemons 2 cups sugar 1 cup water 4 cups mixed baby greens 3 eggs 4 egg whites 1/2 cup simple syrup (equal amounts of sugar and water, boiled and then cooled to room temperature) 1/4 cup water 5 cloves garlic, chopped 4 cups flour 1/4 cup melted butter Salt and pepper Chopped rosemary 4 (5-ounce) pieces fresh tuna 4 oranges, sectioned 4 cups mixed baby greens Instructions: Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours. In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne. Preheat the oven to 400 degrees F. To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside. Grill the tuna to medium, approximately 3 minutes each side. To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.
Steak and Mushroom Pie 1 ounce unsalted butter 6 ounces organic top sirloin steak, cut into bite-size cubes 1 cup sliced button mushrooms 1/2 cup brown gravy Salt and freshly ground black pepper 1 precooked potpie shell, top and bottom Mashed potatoes and vegetables, for serving Instructions: Preheat the oven to 350 degrees F. Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling. Bake until heated through, about 15 minutes. Serve with your favorite mashed potatoes and vegetables.
Buttery Mashed Potatoes 2 pounds russet potatoes, scrubbed Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature, cut into pieces 1 cup milk, warmed Instructions: Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes. Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.
Costillas de Res (Beef Short Ribs) 4 pounds beef short ribs 4 ancho chiles 4 chiles de arbol (optional) 1 tablespoon dried oregano 4 cloves garlic 1/2 tablespoon powdered cumin seed 1/3 cup red wine vinegar 1/3 cup cooking oil 1/2 teaspoon salt Instructions: Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle. Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours. Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
Chocolate-Orange Brown Butter Flavored Popcorn 3 cups popped popcorn, recipe follows 2 tablespoons unsalted butter 2 tablespoons grey salt 1 orange 1-ounce bittersweet chocolate 1/4 cup olive oil 1 1/2 cups popcorn Instructions: Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix. Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
Maple Sugar Brown Butter Tart 3/4 cup maple syrup 3/4 cup corn syrup 1/2 cup brown sugar 1 cup maple sugar 5 whole eggs 2 egg yolks 3 tablespoons browned butter 1 (9 to 10-inch) baked flan shell (see note) Instructions: Note: Flan shell can be either pie dough or sweet crust Preheat oven to 350 degrees F. Combine maple syrup, corn syrup, brown sugar, and maple sugar and mix lightly. Add whole eggs, egg yolks, and browned butter. Mix until well incorporated. Pour into shell and bake until set for 25 to 35 minutes
Great Grandmother's Chocolate Babka One 1 1/4-ounce packet active dry yeast 1/2 cup whole milk, at room temperature 4 1/2 cups all-purpose flour, plus more for dusting 1/3 cup sugar 1 1/2 teaspoons kosher salt 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1/2 teaspoon ground nutmeg 10 tablespoons unsalted butter, at room temperature Vegetable, canola or olive oil (whatever you have on hand), for greasing 3/4 cup heavy cream 1/2 cup sugar Pinch kosher salt 1 cup bittersweet chocolate chips 1 stick (8 tablespoons) unsalted butter, cut into pieces, at room temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 3 tablespoons sugar 1 tablespoon unsweetened cocoa powder Pinch kosher salt 4 tablespoons unsalted butter, cubed, at room temperature 1/3 cup mini chocolate chips All-purpose flour, for dusting Nonstick cooking spray 4 tablespoons unsalted butter, melted 3/4 cup sugar Instructions: For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. For the filling: Combine the heavy cream, sugar and salt in a small saucepan. Heat over medium heat until scalding. Pour over the chocolate chips, butter and vanilla in a medium heatproof bowl. Let sit for a minute to melt, then whisk until smooth and shiny. Let cool to room temperature. For the topping: Meanwhile, whisk the flour, sugar, cocoa powder and salt in a separate medium bowl. Work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips. Set aside. For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes. Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan. Brush each loaf with the melted butter and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Bake the babkas until browned, about 45 minutes. Meanwhile, make simple syrup: Combine the sugar and 3/4 cup water in a small saucepan; simmer, stirring, until the sugar dissolves. Let cool, then pour into a squeeze bottle. Pull the loaves out of the oven and immediately poke a bunch of holes into the babkas and squeeze some simple syrup into the holes. You will use 1 1/4 cups simple syrup evenly for the two loaves. Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
Beer-Battered Cremini Mushrooms 3/4 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon fresh lemon juice (from 1/2 large lemon) 1 tablespoon whole grain Dijon mustard, such as Maille 2 teaspoons minced fresh thyme 1/8 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 clove garlic, minced Zest of 1 large lemon 1 1/2 cups self-rising flour 2 tablespoons chopped fresh chives 2 teaspoons chopped fresh thyme 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 12-ounce bottle dark beer, such as Negra Modela, chilled 4 cups vegetable or canola oil 8 ounces (16 to 18), small cremini mushrooms, cleaned Instructions: For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth. Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels. Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.
White Chocolate Cranberry Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (18 ounces) 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated orange zest 2/3 cup dried cranberries, roughly chopped Instructions: Line a 9-by-13-inch baking dish with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt. Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
Caramelized Plum-Ricotta-Black Pepper Crostini 12 slices French baguette, lightly grilled 1/4 cup fresh orange juice 3 tablespoons sugar 4 plums, halved, pitted and sliced 1 1/4 cups fresh ricotta Freshly ground black pepper Instructions: Bring the orange juice and sugar to a simmer in a large saute pan, over medium-low heat. Add the plums and cook until slightly softened and caramelized. Top each piece of bread with some of the plum mixture, then a dollop of ricotta and a sprinkling of black pepper.
Sesame-and-Jam Sandwich Cookies 1 1/4 cups whole-wheat pastry flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup tahini 1/2 cup white sesame seeds 1/3 cup your favorite jam or preserves Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable). Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets. Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely. To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight.
Crunchy Ranch Slaw 1/2 cup mayo 1/4 cup chopped fresh dill 1 tablespoon sugar 1 tablespoon white vinegar 1 teaspoon yellow mustard 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1 small crown broccoli 1/4 green cabbage, thinly sliced (about 4 cups) 1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups) Instructions: Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl. Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds. Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
Kung Pao Beef 1 1/2 pounds boneless beef sirloin 1 tablespoon soy sauce 2 tablespoons sesame oil 1 tablespoon rice wine or sherry 1 egg white, lightly beaten 1/2 teaspoon salt 2 tablespoons peanut or corn oil 4 dried red chiles, split 1 tablespoon minced garlic 1/2 tablespoon grated ginger 1 teaspoon Szechwan pepper, toasted and crushed 2 scallions, cut in 1/2-inch pieces 1 red bell pepper, cut in pieces 2 tablespoons soy sauce 3 tablespoons rice wine or sherry 2 tablespoons Chinese black vinegar or balsamic 1 teaspoon sugar 1 cup chicken broth 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1/3 cup roasted peanuts Instructions: Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator. Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
Apricot and Cranberry Jelly 2 cups water 2 cups sugar 4 cups cranberries 1 cup chopped dried apricots 1 orange, zested Instructions: Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Tuna Steak with Red Wine Sauce 1/4 cup cold unsalted butter 4 tuna steaks (about 1 1/4 pounds) Salt and pepper 2 shallots Small bunch tarragon 2 to 3 sprigs parsley 1 cup red wine Instructions: Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes. Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems. Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs. Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
Camembert-Apple Grilled Cheese With Salted Caramel 1/4 cup jarred caramel sauce or dulce de leche 3 sprigs thyme 1/2 baguette 4 ounces Camembert cheese, rind removed, thinly sliced 1 tablespoon minced fresh chives 1 Granny Smith apple, thinly sliced 1 tablespoon unsalted butter, plus more if needed Flaky sea salt, for topping Instructions: Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm. Cut the baguette into 4 long, angled slices. Divide half of the cheese among 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices. Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed. Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the sandwiches for dipping.
BLT Burger with Bacon Mayonnaise 1 1/2 pounds ground chuck Kosher salt and freshly cracked black pepper 2 tablespoons canola oil 4 slices Cheddar 8 slices Texas toast, toasted 4 slices tomato 4 leaves romaine lettuce 4 slices Candied Bacon, recipe follows Bacon Mayonnaise, recipe follows 3 tablespoons brown sugar Pinch cayenne pepper Pinch ground cinnamon 1/4-pound thick-cut bacon (about 8 strips) 1/3 cup mayonnaise 2 tablespoons sour cream 3 slices bacon, crisped and finely diced 1 tablespoon chopped fresh chives Kosher salt and freshly cracked black pepper Instructions: Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper. Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of Cheddar (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness. Build the burgers by placing each cooked patty on a slice of toast. Top with the tomatoes, lettuce and Candied Bacon. Smear the top toast slices with the Bacon Mayonnaise and place on top of other ingredients. Serve immediately. Preheat the oven to 350 degrees F. In a small bowl, mix together the brown sugar, cayenne and cinnamon. Place the bacon slices on a wire rack set over a rimmed sheet tray. Sprinkle each piece with half the sugar/spice mixture. Cook 10 minutes. Flip and sprinkle with the remaining sugar/spice mixture and cook an additional 10 minutes. Remove the bacon from the oven and allow to cool. Whisk together the mayonnaise and sour cream in a small bowl. Stir in the bacon and chives. Season with salt and pepper. Cover and keep in the refrigerator until ready to use. Will keep for up to 1 day.
Baked Pasta with Tomatoes and Eggplant Kosher salt and freshly ground black pepper 8 ounces penne rigate and/or fusilli 3 cups Tomato and Eggplant Soup, recipe follows 4 ounces fresh mozzarella, medium-diced 5 tablespoons freshly grated Italian Parmesan cheese, divided 2 tablespoons unsalted butter, small-diced Good olive oil 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound) 2 cups chopped yellow onion (2 onions) 2 cups chopped fennel bulb 2 tablespoons minced garlic (6 cloves) 3 cups good chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 teaspoons whole dried fennel seeds 1 1/2 teaspoons dried oregano 1 teaspoon fresh thyme leaves 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano Freshly grated Italian Parmesan cheese, for serving Instructions: Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside. Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain. Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot. Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
Berry 'Nana Oatmeal Parfait 1/3 cup old-fashioned oats 3/4 cup unsweetened vanilla almond milk (recommended: Blue Diamond Unsweetened Vanilla Almond Breeze) 1 no-calorie sweetener packet 1/8 teaspoon cinnamon 1/8 teaspoon vanilla extract Dash salt 1/2 cup sliced strawberries 1/2 cup fat-free vanilla yogurt with about 100 calories per 6-ounce serving 1/2 banana, sliced Instructions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup of water and mix well. Bring to a boil over medium-high heat, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Remove from heat and allow to slightly cool. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a pint glass, and top with 1/4 cup of sliced strawberries, 1/4 cup of yogurt, and half of the banana slices. Repeat with the remaining oatmeal, strawberries, yogurt, and banana. Serve and enjoy!
Seafood Normandy 5 scallops 4 shrimp, peeled and deveined 1 teaspoon chopped spinach 1 teaspoon diced red bell pepper 1 teaspoon chopped onion 1 teaspoon chopped celery 6 ounces dried fettuccini 1 tablespoon olive oil 1 1/2 ounces whole baby clams 6 mussels 4 ounces Alfredo sauce, recipe follows 1 teaspoon chopped parsley Freshly ground pepper Salt Lemon twist, for garnish 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan Ground cayenne pepper 1/4 cup chopped fresh parsley Instructions: Combine scallops, shrimp, chopped spinach, and diced red bell pepper. Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente. Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes. When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes. Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired. Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve. For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.
Spatchcocked Roasted Chicken with Mustard Vinaigrette 1 whole chicken (4 pounds) Kosher salt 2 tablespoons dijon mustard 1 tablespoon plus 2 teaspoons grainy mustard 2 tablespoons sherry vinegar Freshly ground pepper 1/2 cup canola oil Instructions: Preheat the oven to 500 degrees F. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface. (I like to put a kitchen towel underneath the bird to prevent the chicken from sliding around as I work.) Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat. Cook the chicken: Season the chicken on all sides with salt. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook undisturbed for 20 minutes. Then lower the oven temperature to 450 degrees F and cook for an additional 30 to 35 minutes. The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F to 160 degrees F. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes. Meanwhile, make the mustard vinaigrette: Whisk the dijon and grainy mustards with the vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the canola oil and 1 tablespoon cold water. Taste for seasoning. Serve the chicken: Transfer it to a cutting board for carving. Serve with the mustard vinaigrette.
Cheezy Alphabet Crackers 1 1/2 cups sharp white Cheddar, grated 1/2 cup all-purpose flour, plus more for dusting 1/2 cup whole-wheat flour 2 teaspoons paprika 1/4 teaspoon onion powder 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed 3 to 4 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Combine the Cheddar, flours, paprika, onion powder and salt in a food processor. Add the butter and pulse until coarse crumbs form. Add the milk and pulse until the dough forms into a ball. Form the dough into 1 disk. Cover in plastic wrap and refrigerate for about 30 minutes. Roll the dough out 1/8-inch thick on a lightly-floured surface using a lightly-floured rolling pin. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer the crackers to a baking sheet lined with parchment paper. Bake the crackers on the middle rack of the oven until they are barely browned at the edges, about 8 minutes. Remove from the oven and set onto a rack to cool.
Warm Seafood Salad 1/2 cup roasted red peppers 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 tablespoons chopped garlic 1 teaspoon chopped basil leaves 1 teaspoon chopped oregano leaves Salt and pepper 20 mussels (recommended: Penn Cove) 20 Manila clams 8 large prawns 8 sea scallops 4 ounces halibut, cubed 4 ounces salmon, cubed Olive oil, for sauteing Romaine lettuce Field greens Assorted vegetables of your choice Instructions: For the Dressing: combine all ingredients in a blender and blend until smooth. Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.
Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing 1/3 cup golden raisins 2 tablespoons butter EVOO, as needed 3 to 4 cloves garlic, finely chopped 1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds 1 onion, chopped Salt and freshly ground black pepper 1/2 cup dry white wine 1 pound ground pork 4 tablespoons lightly toasted pine nuts 2 tablespoons chopped fresh thyme 1 cup chicken stock One 3-pound trimmed boneless pork loin Salt and freshly ground black pepper 1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta EVOO, as needed 2 pounds small Yukon or white potatoes, halved 24 cipollini onions, boiled 3 minutes 4 tablespoons chopped fresh rosemary 3 heads garlic, halved horizontally 1 cup white wine 4 tablespoons butter Instructions: For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.
Thyme Creme Brulee 1 1/2 cups heavy cream 6 sprigs fresh thyme 3 egg yolks 3 1/2 tablespoons sugar, plus additional sugar for brulee tops Instructions: Preheat the oven to 350 degrees F. In a heavy bottomed pot bring cream just to the boil. Remove from heat, and add thyme and let sit for several minutes. Remove the thyme sprigs. Meanwhile, whisk together the egg yolks and sugar in a separate bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in hot liquid. Gently whisk 1/3 of the hot cream mixture into the egg yolks, to temper the yolks and prevent lumps take care not to make an excessive amount of bubbles. While gently whisking, slowly pour the remainder of the hot cream mixture into the egg yolk mixture. With a spoon, skim off any bubbles that may have come to the surface. Evenly space the ramekins on a paper towel-lined baking dish to prevent ramekins from sliding. Fill each ramekin to just below the top. Place on the extended middle rack of the oven. Carefully pour hot tap water into the baking dish until 3/4 of the way up the sides of the ramekins. Be careful not to get any water on the custard mixture. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 30 minutes. Remove from the oven. Uncover and let the custards cool in the water bath until they are cool enough to handle. Remove. Chill in the refrigerator for at least 1 hour (see Cook's Note**). Evenly top each custard with 1 to 1 1/2 teaspoons of sugar. Burn the sugar with a blowtorch or hot branding iron. It is important that the sugar layer is thick enough and goes all the way to the edge of the ramekin; any exposed custard can burn and curdle. Serve shortly after burning the sugar so that the burnt sugar doesn't soften.
Strip Steak with Pepper Cream Sauce 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick Kosher salt 2 teaspoons black peppercorns, coarsely crushed 2 tablespoons clarified, unsalted butter 3/4 cup beef stock or broth 3 tablespoons cognac 3/4 cup heavy cream 1 tablespoon green peppercorns in brine, drained and slightly crushed Instructions: Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
Chicken Salad with Fennel Spice 1 chicken, about 3 1/2 pounds 3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons 6 tablespoons extra-virgin olive oil, plus 6 tablespoons 1 large celery rib, halved 1 large carrot, halved 1 large yellow onion, quartered 2 bay leaves 1/4 cup thinly sliced celery heart 1/4 red onion, thinly sliced 2 to 3 teaspoons fresh lemon juice Sea salt, preferably gray, and freshly ground black pepper 1/4 cup thinly sliced fresh basil leaves 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight. Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use. Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces. In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
DIY Yogurt Flip Cups Three 4.4-ounce fruit bowls, such as grapefruit, peach and pineapple 1 1/2 cups yogurt 9 tablespoons assorted toppings, such as chia seeds, pistachios, chopped candied ginger, granola, white chocolate chips, dried cherries, almonds, goji berries and coconut flakes Instructions: Drain the liquid from the fruit bowls and divide the fruit among 3 wide-mouth mason jars. Rinse out the fruit bowl cups and dry them thoroughly. Divide the yogurt among the mason jars, layering it on top of the fruit. Fill each fruit bowl cup with 3 tablespoons of toppings. Place the flat part of one of the mason jar lids over one of the cups, invert and place it on top of one of the jars. Screw the ring on. Repeat with the remaining cups, lids, jars and rings. Store in the refrigerator for up to 5 days.
Creamy Cheese Grits 1 tablespoon butter 1 tablespoon oil 2 jalapenos, diced 1 onion, diced 1 red bell pepper, diced 4 cups stone-ground grits 8 cups low-sodium chicken (or beef) broth, plus more if needed 2 cups half-and-half 2 cups grated Cheddar Instructions: Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid. Remove the grits from the heat and stir in the cheese. Serve immediately.
Upside-Down Caramelized Apple Cake 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon Dash nutmeg 2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples) 6 tablespoons unsalted butter, very soft 1 cup sugar 2 eggs, room temperature 1 teaspoon vanilla extract 1 cup unbleached flour 3 tablespoons cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk Instructions: Preheat the oven to 350 degrees F. Lightly butter the sides of a 9-inch cake pan (not a springform pan). Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them. To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes. Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top. Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.
Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese 6 ears corn, in their husks 1 cup unsalted butter, at room temperature 1 tablespoon chili powder 1 teaspoon cayenne pepper Juice of 3 limes Salt and freshly ground black pepper Salt and freshly ground black pepper 1 cup cotija cheese or feta cheese Instructions: Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated. Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.
Tyson Chicken, Pears and Caramelized Pecan Salad 1 package Tyson® Grilled & Ready™ Refrigerated Fully Cooked Oven Roasted Diced Chicken Breast or 1- 1/4 cups Tyson® Grilled & Ready™ Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed 1 head leaf lettuce, torn into bite-sized pieces 3 pears, peeled, cored and diced 5 ounces blue cheese, crumbled 1/4 cup green onion, thinly sliced 1/3 cup vinaigrette dressing 1/2 cups pecans, caramelized and chopped Instructions: 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine. 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans. 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers. 2010 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries
Cranberry BBQ Sauce Turkey Sliders 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 celery ribs, thinly sliced 1 granny smith apple, cored but not peeled, cut into 2-inch matchsticks 1 tablespoon extra virgin olive oil 1 large shallot, diced 1 clove garlic, minced 1/2 cup Cranberry Sauce, recipe follows 1/4 cup ketchup 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 cups shredded turkey 12 sweet dinner rolls One 1-pound bag fresh or frozen cranberries 1/2 cup maple syrup 1 cinnamon stick 1 orange, zested and juiced Instructions: For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders. For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.
Mozzarella in Carrozza Mediterraneo 1 pound fresh, cleaned basil tops (no stems) 1 cup extra-virgin olive oil 1 tablespoon kosher salt 1 tablespoon black pepper 3 pounds whole milk, fresh curd 2 tablespoons kosher salt 1 pound thinly slice prosciutto di Parma, (approximately) 1 pound all-purpose flour, for dredging 10 eggs, beaten, for egg wash 1 1/2 pounds fine bread crumbs 2 cups oil (approximately), for frying Instructions: Combine basil, olive oil, salt, and pepper in a food processor and process until smooth. Bring 5 quarts of water to a simmer and remove from heat. In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt. Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan. Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel. Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours. Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry. Pan fry in oil until golden brown on both sides.
Nore's Slumbo 5 tablespoons butter 2 tablespoons olive oil 1 large Vidalia onion, diced 3 stalks celery, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tablespoon file gumbo powder, plus extra for garnish 1 bay leaf 1 1/2 teaspoons cayenne 1 1/2 teaspoons paprika 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon dried thyme 1 teaspoon dried Mexican oregano 1/2 teaspoon black pepper, plus more for seasoning 1 (4.5-ounce) can tomato paste 5 cups seafood stock (or 2 (8-ounce) bottles clam juice) 1 pound haddock, cut into 1 1/2-inch pieces 1 pound shrimp, shells removed, deveined 12 oysters 1 1/2 cups lump crabmeat, picked over 2 tablespoons hot sauce 4 cups cooked rice Instructions: Heat butter and oil in a 6 to 7-quart stock pot over medium-high heat. Add onions, celery, pepper, and garlic and saute for 5 minutes, until softened and slightly caramelized. Add gumbo powder, bay leaf, cayenne, paprika, salt, thyme, oregano and pepper and continue cooking, another minute. Add tomato paste and cook until it browns, another 4 minutes. Add seafood stock, bring to a boil then reduce heat and simmer 30 minutes. Right before serving, add haddock and continue to simmer for 5 minutes, then add remaining seafood. Cook another 5 minutes. Add hot sauce, and season with salt and pepper, to taste. Serve over rice and sprinkle with file powder.
O Christmas Tree 16 ounces cream cheese, softened 2 tablespoons chopped mixed fresh herbs, such as dill, oregano, and/or thyme 2 garlic cloves, minced 1 teaspoon Dijon mustard 1/2 teaspoon coarse salt 1 bunch fresh parsley, chopped, for coating Red, orange, or yellow bell pepper bits, 1 slice star fruit, and pomegranate seeds, for decorating Crackers and crudites, for serving Instructions: Using a stand mixer or a bowl and a spatula, mix together the cream cheese, herbs, garlic, mustard, and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. Before serving, form the ball into a tree shape -- like an egg shape, but pointier on top. Roll the tree-shaped ball in the parsley, reshaping it with your hands as necessary. Decorate with bits of bell peppers and pomegranate seeds. Top with the slice of star fruit. Serve with crackers and crudites.
Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish 1 small white onion, peeled and minced 1 serrano chile, stemmed, seeded and minced 2 bunches cilantro leaves, leaves only chopped 1 teaspoon salt Juice of 1 lime 1 tablespoon olive oil 4 dried Pasilla chiles 4 arbol chiles 2 teaspoons cumin seeds 1 garlic clove, minced 1 jalapeno chile, stemmed, seeded and coarsely chopped 1/2 cup red wine vinegar 1/2 cup olive oil 1 1/2 teaspoons salt 2 pounds trimmed skirt steak Instructions: To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours. To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.
Pantry Pasta 1/2 whole red onion, diced 2 tablespoons olive oil One 14.5-ounce can diced tomatoes with juice 1/3 cup chicken stock or white wine 1/3 cup assorted olives, pitted and roughly chopped 1 whole jar artichoke hearts, halved 2 cloves garlic, minced Salt and freshly ground black pepper 8 ounces pasta, cooked al dente and drained 2 to 3 tablespoons jarred pesto 1/2 cup fork-chunked feta 3 tablespoons dry-toasted pine nuts Instructions: Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally. Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
Plum Clafoutis Seeds of 1 vanilla bean 2 teaspoons plus 2/3 cup sugar 1 tablespoon unsalted butter, at room temperature 3 extra-large eggs, at room temperature 1/4 cup sifted all-purpose flour 3/4 cup heavy cream 3/4 cup whole milk 1 tablespoon Armagnac Pinch of grated star anise 1/4 teaspoon kosher salt 3 large, ripe black plums Orange zest, for garnishing Instructions: Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans. In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter. Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set. Sprinkle with the orange zest and serve hot or warm.
Patacon Pisao 1/4 pound dried red beans 1 bay leaf 1 onion, 1/4-inch dice 4 cloves garlic, minced 1/4 cup olive oil 2 tablespoons ground cumin 4 tablespoons dried oregano 1/4 cup tomato paste 4 green plantains, blanched until they turn black and then cooled and peeled 1/4 cup corn oil or about 1-inch deep in the frying pan 8 eggs 1 cup cotija cheese, grated Instructions: Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor. Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round \dough\ of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp. To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.
Lemon and Raspberry Souffle 1 egg 4 large yolks 2 cups milk 1 1/2 teaspoons sugar 3/4 cup flour 1/4 cup cornstarch 2 tablespoons butter, cut up Butter and sugar, for preparing the ramekins, at room temperature 3/4 cup souffle base 4 tablespoons lemon juice 1/2 lemon, zested 4 egg whites 2 pinches cream of tartar Heaping 1/3 cup sugar 3 teaspoons raspberry or blackberry coulis or jam 12 fresh raspberries Instructions: Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days. Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.
Gin-Gin Lime Rickey 4 cups ginger beer 1 cup club soda or seltzer water 3 tablespoons lime juice 1/4 cup grenadine Gin Lime rounds and/or maraschino cherries, for garnish Instructions: Fill 4 tall glasses with crushed ice. Combine the ginger beer, club soda, lime juice and grenadine in a pitcher and pour over the ice. Add a shot of gin to each glass. Garnish with limes rounds and/or cherries.
Healthy Mozzarella Sticks 10 whole-grain Melba toasts 1/3 cup whole wheat breadcrumbs 1 tablespoon minced fresh oregano Kosher salt and freshly ground black pepper Large pinch ground cayenne, optional 2 large egg whites 1 large egg 1 clove garlic, minced 1/3 cup whole wheat pastry flour or unbleached all-purpose flour 8 sticks part-skim mozzarella string cheese, halved crosswise Olive oil cooking spray, for coating the cheese sticks 1/3 cup store-bought marinara sauce, warmed, for serving Instructions: Pulse the melba toasts in a food processor to make semi-coarse crumbs; transfer to a medium bowl or dish. Mix in the breadcrumbs, oregano, 1/4 teaspoon each salt and pepper and the cayenne if using. Whisk together the egg whites, whole egg, garlic and 1/4 teaspoon each salt and pepper in another bowl. Put the flour and 1/4 teaspoon salt in a resealable plastic bag. Add the cheese pieces to the bag, close and shake to coat. Dip one piece of the cheese at a time in the egg mixture first, and then roll firmly in the breadcrumb mixture; then dip the same piece again in the egg mixture followed by the breadcrumb mixture. (Note: Use one hand with the dry mixture and the other with the wet mixture.) Place on a parchment paper-lined plate or baking sheet. Freeze for 15 minutes, or up to overnight. Preheat the oven to 475 degrees F. Transfer the frozen cheese sticks to another baking sheet. Fully coat the cheese sticks with the olive oil cooking spray. Bake until golden, about 12 minutes. Sprinkle with additional salt and pepper to taste. Serve immediately with the warm marinara sauce.
Blue Corn Cuban Taco 6 tablespoons canola oil 1 orange, juiced 3 cloves chopped garlic, (may reduce to be kid friendly) 2 tablespoons chopped fresh oregano leaves 1 1/2 pound pork tenderloin, fat trimmed 8 (6-inch) blue corn tortillas 8 slices Swiss cheese, halved 8 slices boiled ham 4 pickled jalapenos, drained and thinly sliced (may reduce to be kid friendly) Tomato salsa, optional Red or green onions, optional Instructions: Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove. Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices. Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.
Slow Cooker Shepherd's Pie 1 pound Bob Evans Original Recipe Sausage Roll 1 package Bob Evans Original Mashed Potatoes (24 oz) 2 cups frozen peas and carrots 1 jar beef gravy (12 oz) Instructions: In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.;
Mini Meatloaves 1 pound sausage meat 1 pound ground beef 1 cup quick cooking oats 1/3 cup steak sauce (recommended: A1) 2 eggs beaten 2 teaspoons Worcestershire sauce 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt Instructions: Preheat the oven to 400 degrees F. Combine all of the above in a bowl, mixing really well with your hands or a fork. Divide the mixture into 12 balls, and then shape them into mini loaves. Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes. You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches.
Ham and Split Pea Soup 1 pound dried split peas 1 ham hock 3 tablespoons unsalted butter 1 cup finely chopped yellow onions 1/2 cup finely chopped celery 1/2 cup finely chopped carrots 2 teaspoons minced garlic 1 pound Smithfield ham, chopped 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 8 cups water 1 bay leaf 2 teaspoons fresh thyme Parmesan Truffled Potato Chips, recipe follows 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on 4 cups vegetable oil, for frying 1/4 cup grated Parmesan 1 tablespoon truffle oil 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside. Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside. In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.) Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top. Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees F. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
Grilled Shrimp Cobb Salad 1 pound jumbo shrimp, peeled and deveined 4 tablespoons (1/2 stick) butter, melted 2 cloves garlic, minced 1 cup mayonnaise 3/4 cup buttermilk 1 tablespoon chopped fresh chives 1 teaspoon garlic powder 2 tablespoons chopped fresh parsley 2 dashes Jamaican hot pepper sauce, preferably Pickapeppa Kosher salt and freshly ground black pepper 2 heads romaine, leaves separated 2 large hard-boiled eggs, crumbled 4 slices cooked bacon, crumbled Instructions: Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30. Preheat a grill or grill pan to medium-high heat. Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside. Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside. Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.
Barbecued Cedar Plank Salmon 1/4 cup olive oil 1/4 cup lemon juice 1 (2-pound) salmon fillet 1 medium onion, thinly sliced Instructions: Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well). Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes. Preheat a grill to medium heat. Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.
5 Minute Ode to Napoleons 12 butter lace cookies, store bought from bakery counter 24 strawberries, sliced 1 canister real whipped cream, from the dairy aisle Chocolate sauce, with a spout top, from dessert topping section Instructions: Line up 6 butter lace cookies. Top with a few berry slices each, then whipped cream, more berries and another lace cookie on top. Drizzle with zigzags of chocolate sauce. Transfer lace cookie Napoleons to dessert plates and serve immediately.
Gingerbread-Spiced Ice Cream Sandwiches 2 pints vanilla ice cream, softened 3 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon ground allspice or nutmeg 3/4 teaspoon ground cloves 1 stick plus 7 tablespoons unsalted butter, at room temperature 2 cups packed dark brown sugar 2 large eggs 12 ounces white chocolate, chopped 3 tablespoons vegetable oil White nonpareils, for decorating Instructions: Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours. Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes. Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you\u2019ll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes. Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely. Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.
Poached Eggs 2 tablespoons extra-virgin olive oil 1/2 yellow bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced 1 English muffin 2 tablespoons white vinegar 3 large eggs 2 slices cooked ham 2 tablespoons grated Parmesan Instructions: Preheat the broiler. Heat 1 tablespoon olive oil in a medium skillet over medium heat and cook the peppers until soft, about 5 minutes; set aside and keep warm. Split the English muffin and brush the cut sides with some of the remaining olive oil. Toast lightly under the broiler and keep warm. Bring 2-inches of water to a boil in a large skillet and add the vinegar. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm, about 3 minutes. Meanwhile, put the toasted English muffins on a plate and top them with the ham. Remove the eggs with a slotted spoon and place them onto the ham. Add the cooked peppers and sprinkle over the Parmesan. Now that's a Poached Egg!!
Grilled Butterflied Trout with Lemon-Parsley Butter Four 1-pound trout without head, scaled, gutted, and butterflied (skin on) Olive oil or canola oil Kosher salt and freshly ground pepper Lemon-Parsley Butter, recipe follows Parsley sprigs, for garnish Lemon wedges, for garnish 1 stick unsalted butter, at room temperature 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper Instructions: Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve. Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.
Coconut Quinoa Pudding 3/4 cup quinoa, rinsed and drained 1 1/4 cups almond milk 1 3/4 cups low-fat coconut milk 1/4 cup dark brown sugar Pinch salt Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving Instructions: Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold. To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!
Mini Spinach and Mushroom Quiche Cooking spray 6 strips (3 ounces) turkey bacon 1 tablespoon olive oil 10 ounces white mushrooms, coarsely chopped 1 small shallot, thinly sliced Kosher salt and freshly ground black pepper 2 cups baby spinach Pinch freshly grated nutmeg 4 large eggs 4 large egg whites 1/4 cup skim milk 1/3 cup (1 1/2 ounces) grated Fontina cheese Mixed greens for serving Instructions: Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop. In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.
Potstickers 1/2 pound Napa cabbage 2 teaspoons kosher salt 3/4 pound coarsely-ground pork 1 tablespoon finely-minced fresh ginger 1 tablespoon minced garlic 1/3 cup coarsely-chopped scallions 1 tablespoon soy sauce 1 tablespoon Chinese rice wine 1 tablespoon toasted sesame oil 1/4 teaspoon freshly-ground pepper 24 round wonton wrappers Up to 1/4 cup oil, for pan-frying Up to 2 cups stock 1/3 cup soy sauce 3 tablespoons white vinegar 1 tablespoon toasted sesame oil 1 teaspoon Chinese chili sauce 1/3 teaspoon sugar 2 tablespoons thinly-sliced scallions Instructions: Make filling: Chop cabbage to small pieces, sprinkle with 1 teaspoon of salt and toss well. Let stand 10 minutes, drain, then squeeze firmly to wring out excess moisture. In a large mixing bowl scatter cabbage and add pork. Sprinkle remaining filling ingredients on top. Using chopsticks, stir briskly in one direction until well-blended. Throw mixture against inside of bowl 5 to 6 times to compact it. Press plastic wrap on surface of filling and set aside 30 minutes at room temperature, or refrigerate up to 24 hours for flavor to develop. Bring to room temperature before using. Fill one wrapper at a time, keeping remaining covered. Heap 1 level tablespoon filling off-center in wrapper and shape into a half-moon, about 2 inches. Run a moist finger lightly around edge of wrapper. Pleat and press dumpling closed. Transfer dumplings as they are made to a lightly-floured baking sheet and keep them covered with a towel to prevent drying. Make sauce: About 20 minutes before serving, mix dipping sauce ingredients and season to taste. Heat a heavy 12-inch cast-iron skillet with a tight-fitting cover over high heat. When very hot, add enough oil to coat bottom with a scant 1/4-inch, swirl skillet to coat bottom and sides, and reduce heat to medium. When oil is hot, pick up dumplings by their tops and quickly arrange them, smooth side down, in concentric rings starting from outside of pan and working into center. You will be able to cook about half of dumplings at a time. Dumplings should hug each other tightly in a pretty spiral; they will stick together. Adjust heat so they sizzle mildly. When all dumplings are in place, raise heat to brown bottoms. Check frequently, and when bottoms are browned, add enough stock to come halfway up sides of dumplings. Adjust heat to simmering and cover. After about 7 minutes, check to see if almost all stock has been absorbed. Check bottoms of dumplings -- they should be crisp enough to \clink\ against a fingernail. If needed, add a little more oil down side of pan, swirl to distribute under dumplings and continue frying until crisp. Loosen dumplings from bottom with a spatula and invert them onto a warmed serving platter, browned bottoms up -- they should cling in a spiral. Spoon dumpling sauce into individual saucers or dipping bowls and serve immediately. Do this in two pans at once, or repeat to cook remaining potstickers.
Smokehouse Brisket Sandwich 1 small onion, sliced julienne 2 ounces olive or vegetable oil or bacon fat 1 diced fresh jalapeño 10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows 1/4 cup Rube's BBQ sauce, recipe follows 2 slices smoked Gouda 1 toasted hoagie roll 1/2 cup mesquite powder 1/2 cup brown sugar 1/3 cup smoked paprika 1/3 cup kosher salt 1/4 cup au jus powder mix 1/4 cup granulated sugar 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons garlic powder 2 tablespoons mustard powder 2 tablespoons onion powder 2 tablespoons ground black pepper One 8- to 12-pound brisket 1/2 cup liquid hickory smoke 20 ounces dark coffee 1 cup plus 2 tablespoons dark brown sugar 5 ounces molasses 1 tablespoon Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons honey 1 tablespoons hot sauce 2 quarts ketchup 1/4 cup liquid hickory smoke 2 tablespoons yellow mustard 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper 1 teaspoon chili powder 2 teaspoons mustard flour 2 teaspoons ground black pepper Instructions: Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll. For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated. For the brisket: Preheat oven to 350 degrees F. Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours. To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.
Braised Duck Tamales with Sour Cherry Mojo 1 cup kosher salt 1/2 cup chopped thyme leaves 4 duck legs 1 white onion, quartered 4 cloves garlic 6 star anise pods 2 large sticks canela (Mexican cinnamon) 4 cups melted duck fat 1 pound package cornhusks 1 cup instant corn flour 3/4 cup warm water 1/2 cup vegetable shortening 1/2 cup chicken stock 2 cups dried cherries 3 cups red wine 1 tablespoon olive oil 1/2 cup thinly sliced shallots 1 chipotle in adobo, chopped 1 garlic clove, finely minced 1/4 cup red wine vinegar 2 cups chicken stock 1 tablespoon chopped parsley Instructions: In a bowl, combine the kosher salt and chopped thyme and mix it well. Rub the salt and thyme mixture on both sides of the duck, layering it on thickly. Place legs in a shallow pan and refrigerate, covered, overnight. Preheat oven to 350 degrees F. In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hours. Meanwhile, soak the cornhusks in warm water for 1 hour. To make the dough for the tamales, moisten the instant corn flour with the warm water. Set aside. Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock. After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside. To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 tablespoon of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks. Repeat the process until all the dough and filling is finished. In a double boiler or steamer, steam the tamales for 20 minutes. Turn off heat and allow to sit for 10 minutes before serving. To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour. In a medium saucepot, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, chipotle, and garlic. Cook for 5 minutes then deglaze with red wine vinegar and duck stock. Cook for 3 minutes then add the cherry mixture. Cook for 30 minutes until the liquid has thickened. Add the parsley. Season with salt and pepper. To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo.
Sea Bream Ceviche 17.5 ounces sea bream or sea bass, cut into small cubes Flaked sea salt or Fleur de Sel Piment d'espelette (powdered) or hot paprika Freshly ground black pepper 1 green chile, finely diced 4 radishes, 2 finely diced and 2 thinly sliced Juice of 1 lemon Juice of 1 lime Kosher salt Chili Puree, recipe follows 1/4 cup corn nuts, crushed 1 cup fresh cilantro leaves 1 orange carrot, peeled and diced 1 stalk celery, diced 1 yellow onion, peeled and diced 1 tablespoon olive oil 1 clove garlic, minced 3 fresh red chiles, seeds removed, diced Juice of 1 lime 4 1/2 tablespoons tomato paste 1/2 teaspoon ground cumin seeds 1/2 teaspoon ground coriander seeds 1/4 teaspoon ground cayenne Instructions: Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the chile, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste. Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve. Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft. Puree everything in a blender and pass through a strainer to remove larger pieces.
Grilled Pineapple Ringlette with Tequila Lime Sauce 1 cup cubed pineapple 1 cup brown sugar 1 tablespoon lime juice 1 1/3 cups nonfat yogurt 1 teaspoon coconut, shredded and toasted 4 pineapple rings, in juice Instructions: Place all of the ingredients, except coconut and pineapple rings, in blender and blend until smooth. Freeze the bowl of an ice cream maker according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up ice with a fork after the first 30 minutes in the freezer. Grill the pineapple rings until golden. Refrigerate until cold. Place a scoop of the sorbet centered on the ring and sprinkle with toasted coconut and put in the freezer for 15 minutes. Serve with Tequila Lime Sauce. Tequila Lime Sauce, recipe follows. Tequila Lime Sauce: 1 ounce tequila 2 tablespoons lime juice 2 tablespoons orange juice 1 cup nonfat yogurt 1 teaspoon lime zest 1 teaspoon orange zest 1 teaspoon brown sugar Place all of the ingredients into a bowl and mix well. Place in a sealable container in the refrigerator until needed.
Garam Masala Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Garam masala Dried currants Instructions: Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and garam masala. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with dried currants before serving.
Postrio Smoked Salmon on Blini 1 cup flour 1 cup of whole wheat or buckwheat flour 1 teaspoon baking powder 3 egg yolks 1 cup buttermilk 2 cups whole milk 1 red onion, small dice, caramelized 3 lemons, zest only, finely chopped 1 tablespoon chives chopped 1 tablespoon parsley chopped Salt and pepper, to taste 1 cup sour cream 1 tablespoon shallots, chopped 2 tablespoon dill, chopped 2 teaspoons lemon juice Salt and pepper, to taste 2 ounces dill cream 1 blini 4 ounces smoked salmon, thinly sliced 1/4-ounce osetra caviar 1 tablespoon chives, finely chopped 1 tablespoon red onion, finely chopped Instructions: Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through. Assembly: Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.
\Speed Scratch\ Neapolitan 1 pint strawberry ice cream 1 pint chocolate ice cream 1 pint vanilla ice cream 1 teaspoon finely ground sea salt, preferably gray salt Strawberries Balsamic Sauce, recipe follows, to serve, optional 2 cups strawberries, stemmed and quartered 1/4 cup balsamic vinegar 1/4 cup superfine sugar Salt and freshly ground black pepper Instructions: Remove the ice cream from the freezer for 15 to 20 minutes to soften. Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise. Put it into the freezer while the ice cream softens. Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served. Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly. Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis 2 cups very finely chopped cashews 1 cup finely ground graham cracker crumbs 1/2 cup plus 2 ounces sugar 3/4 cup melted butter 3 cups sweetened condensed milk 9 egg yolks 1 1/2 cups Key lime juice 2 cups heavy cream 1 orange, zested Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan. In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours. When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
Hazelnut-Crusted Lamb Chops 3/4 cup blanched hazelnuts 2 tablespoons sesame seeds 1 teaspoon ground coriander 3/4 teaspoon ground cumin 3/4 teaspoon sugar Kosher salt 1 pound carrots, cut into chunks 1/4 cup chopped fresh parsley 1 small clove garlic, grated 3 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Large pinch of cayenne pepper Kosher salt and freshly ground black pepper 2/3 cup plus 2 teaspoons extra- virgin olive oil 1/2 cup crumbled feta cheese 1/3 cup chopped pitted dates 10 cups mixed spring greens 1 large head frisee, torn 12 lamb rib chops, bones frenched Instructions: Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl. Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour. Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss. Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust. Toss the salad and divide among plates. Serve with the lamb chops.
Stir-Fried Asian Eggplant 4 Asian eggplants 2 teaspoons salt 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon sesame oil 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 hot red chile peppers, seeded and thinly sliced Instructions: Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
Picnic Potato and Chicken Salad Cups 4 russet potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 6-ounce skinless, boneless chicken breast 3 strips bacon, cooked and crumbled 1/4 cup diced celery 1/4 cup diced onion 1 clove garlic, minced 1/2 cup mayonnaise 2 tablespoons white wine vinegar 2 teaspoons mustard 1 tablespoon paprika 2 tablespoons chopped fresh parsley 2 fresh sage leaves, chopped 2 heads Bibb lettuce, leaves separated Instructions: Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
Shrimp Scampi with Cherry Tomatoes 3 1/2 tablespoons kosher salt 1 pound bucatini, spaghetti or fettuccine 3 tablespoons olive oil 2 cloves garlic, minced 2 shallots, minced 1 pound cherry tomatoes, sliced 1 tablespoon paprika 1 teaspoon chile flakes 1 cup white wine 1 cup heavy cream 1 pound large shrimp, peeled and deveined 1/4 cup chopped fresh chives 3 tablespoons fresh parsley leaves, chopped Instructions: Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain. In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
Broccoli Cheese Mac 'n' Cheese 4 tablespoons salted butter, plus more for the baking dish 1 pound elbow macaroni 1 stalk celery, finely diced 1/2 head broccoli, stalks largely removed, broken into very small florets 1/2 medium onion, finely diced 2 tablespoons all-purpose flour 1 teaspoon dry mustard 2 cups whole milk 1 cup chicken or vegetable broth 1/4 cup half-and-half 2 1/2 cups grated sharp Cheddar 1 cup cubed processed cheese, such as Velveeta 1 cup grated Parmesan Kosher salt and freshly ground black pepper 1/2 cup breadcrumbs Instructions: Preheat the oven to 350 degrees F. Butter a baking dish. Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside. Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up. Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.
Beignets with Quick Homemade Blackberry Jam 1 (.25 ounce) envelope active dry yeast 3/4 cup warm water, about 110 degrees F 1/4 cup granulated sugar 3/4 teaspoon salt 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly grated nutmeg 1 large egg 1/2 cup whole milk 3 1/2 cups all-purpose flour, divided 2 tablespoons unsalted butter, softened 2 quarts canola oil, plus more to oil bowl Confectioners' sugar Blackberry Jam, recipe follows Quick Blackberry Jam 1 quart fresh ripe blackberries, hulled 1/2 cup superfine sugar 2 tablespoons fresh lemon juice Instructions: Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes. Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes. Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam. Jam: Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.
Buttermilk Pie Filling 1 3/4 cups sugar 1 tablespoon flour 4 eggs 8 tablespoons unsalted butter, softened 1 cup buttermilk 1 tablespoon freshly squeezed lime juice 2 teaspoons pure vanilla extract 1 tablespoon ground nutmeg Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
Alie and Georgia's Spiked Scone Cream 1 cup heavy cream 2 ounces your favorite flavored liqueur Instructions: With a hand blender or tabletop mixer, beat the heavy cream until stiff peaks start to form. Transfer to a bowl and delicately fold in the flavored liqueur.
Sunny's Chicken Fried Steak with Diced Potato Gravy 2 eggs 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 pounds cube steak, cut into individual steaks 1 cup all-purpose flour 1/2 cup cornstarch Vegetable oil, for frying Diced Potato Gravy, recipe follows 3 tablespoons unsalted butter, divided 1/2 red onion, chopped 1 clove garlic, minced 2 tablespoons all-purpose flour 1 bay leaf 2 1/2 cups beef broth 1 large russet potato, diced into 1/4-inch cubes Kosher salt and freshly ground black pepper 1/4 cup roughly chopped parsley, for garnish Instructions: In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes. In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy. In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak.
Featherlight Chocolate Cake 12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan 1 3/4 cups sugar 2 eggs 1 teaspoon pure vanilla extract 2 1/4 cups sifted cake flour, plus more for the pan 1/2 cup good-quality cocoa powder, such as Valrhona or Droste 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 1/4 cups ice water Instructions: Serving suggestion: Dust with confectioners' sugar and serve with milk Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F. Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.) In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl. Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt. Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes. Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk! Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.
Grilled Flank Steak with Salsa Cruda 5 or 6 vine-ripened tomatoes 1 onion, sliced into thick rings 1 large red bell pepper 2 jalapeno chiles 6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread Gray salt and freshly ground pepper 3 tablespoons minced garlic 2 tablespoons balsamic vinegar 1 tablespoon finely chopped fresh oregano leaves Gray salt and cracked black pepper 1 flank steak, about 1 pound 4 ounces Gorgonzola, crumbled 1 1/2 teaspoons dried oregano 4 large slices bread, cut from a good, crusty loaf Instructions: Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside. Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat. Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak. Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.
Pumpkin Cheesecake 2/3 cup slivered almonds, toasted (see Note 1) 2 pounds cream cheese, softened 1 3/4 cups cooked and pureed pumpkin, drained in a fine strainer 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 tablespoon plus 1 teaspoon ginger juice (see Note 2) 3 large eggs Instructions: Preheat the oven to 325 degrees. Butter a 9 inch round cake pan. Coat the bottom and sides with the toasted almonds. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. In another bowl, combine the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ginger juice. Again with the electric mixer, mix together well, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating in well between each addition. Add the pumpkin mixture to the softened cream cheese and mix thoroughly, scraping down the sides of the bowl frequently, but do not overmix. Pour the batter into the prepared pan, tapping the bottom gently on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan. Bake for 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight. To serve, place the cake pan over a low burner for about 20 seconds to melt the butter. Place a piece of baking parchment over the pan and invert it onto a large plate. Immediately invert it again onto a serving platter and peel off the parchment (the nuts will be on the bottom).
Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous 1/2 red onion, finely chopped 1/2-inch disk fresh ginger, finely chopped 1 1/2 ripe tomatoes, seeded and chopped 1/2 papaya, or 1/4 cantaloupe and 6 strawberries, finely chopped 1 clove garlic, minced 1/2 bunch green onions (scallions), finely chopped 1/2 lemon or lime, juiced 1/2 tablespoon red wine vinegar 1/8 cup olive oil Salt 1/2 pinch Spanish saffron 8 1/2 ounces Israeli couscous 1 large sweet potato, diced and cooked in salted water 1/2 zucchini, diced and cooked in salted water 1/2 large roasted red pepper, peeled, seeded and cut into small dice 1 1/2 ounces butter 3 shiitake mushrooms 1 clove garlic, chopped 1/2 small onion, chopped 1/2 teaspoon cumin powder Five 5 1/4-ounce salmon fillets 1/8 cup olive oil Salt and freshly ground black pepper Fried spaghetti, for garnish Instructions: To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions. Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper. Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator. Preheat the oven to 350 degrees F. To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper. Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven. Season salmon with salt and pepper. Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare. Serve the salmon on a bed of couscous. Heap the rougaille over salmon. Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon.
Moroccan Lamb Kabobs 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 3 pounds boneless leg of lamb, cut into 1-inch cubes Mint-Parsley Yogurt Sauce, recipe follows 1 cup plain yogurt (2 percent or whole is best) 1 tablespoon mayonnaise 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, pressed Salt and freshly ground black pepper 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh flat-leaf parlsey leaves Instructions: Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping. Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve. Yield: about 1 1/4 cups
10-Minute Cracker Pumpkin Pie One 15-ounce can pure pumpkin puree One 14-ounce can sweetened condensed milk 2 cups cold heavy cream 1 tablespoon pumpkin pie spice 1 teaspoon vanilla-bean paste 45 graham crackers (each 2 1/2 by 5 inches) 1/4 cup toasted pecans, roughly chopped Instructions: Combine the pumpkin puree and the condensed milk in a large bowl. Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes. Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain. Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling. Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours. To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.
Eggy Potato Salad 1/3 cup sliced green onions 1/4 cup celery, finely chopped 1/4 cup mayonnaise 2 teaspoons prepared yellow mustard 1 teaspoon sweet pickle relish 2 hard-boiled eggs (from refrigerated or deli section), chopped 1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained Salt and pepper Instructions: Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
Frozen Strawberry Lemonade Pie 12 graham cracker sheets 2 tablespoons sugar 5 tablespoons unsalted butter, melted 1 cup chopped strawberries 1/2 cup raspberries 1/4 cup sugar 1 tablespoon water 4 ounces cream cheese, at room temperature 3/4 cup sweetened condensed milk 1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons) 1 cup cold heavy cream 3 tablespoons strawberry jelly 1 cup strawberries, halved Instructions: Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet. Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool. If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth. In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours. About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Brown Butter\u2013Glazed Green Beans Kosher salt 1 1/2 pounds thin green beans or haricots verts, trimmed 4 tablespoons unsalted butter 1 sprig oregano, plus 1 1/2 teaspoons finely chopped oregano leaves 1/4 teaspoon red pepper flakes, plus more for topping Flaky salt, for topping Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain. Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.
Spice is Right Cookies 2 sticks butter 1 1/3 cups dark brown sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cardamom 1/8 teaspoon freshly ground black pepper 1/4 cup crystalized ginger, chopped 2 tablespoons instant espresso Instructions: Preheat oven to 375 degrees F. Cream butter and sugar until fluffy. Sift flour and baking powder into the creamed butter and blend well. Make into 24 even balls and place on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until golden brown on the edges. Sift cardamom and pepper with flour and fold chopped crystalized ginger in at the end. Cream butter, sugar and espresso, then add sifted flour mixture.
Smoky Eggplant Dip with Baked Cumin Tortilla Chips 6 flour tortillas 1/4 cup vegetable oil Salt and freshly ground pepper 2 tablespoons ground cumin 2 medium eggplants 3 cloves garlic, chopped 1 tablespoon chipotle pepper puree 1 cup olive oil 2 tablespoons aged sherry vinegar 3 tablespoons chopped fresh cilantro leaves, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into chip-size pieces. Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes. Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Season with salt and pepper, to taste. Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips.
Green Fried Rice 2 tablespoons olive oil 1 tablespoon toasted sesame oil 1 bunch scallions, chopped 1 (2 inch) piece ginger root, peeled and finely chopped 1 garlic clove, roughly chopped 2 teaspoons kosher salt, divided 3 cups cooked brown rice 1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces 4 cups baby kale, chopped 1 avocado, pitted and sliced 1/2 English cucumber, peeled and julienned Toasted sesame seeds, optional garnish Instructions: Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
Air Fryer Buffalo Cauliflower Bites Nonstick cooking spray, for the basket and cauliflower florets 1 small head cauliflower (about 1 1/2 pounds), cut into even 3/4-inch-florets (4 cups) 1 cup breadcrumbs seasoned with Parmesan 1 1/2 cups panko breadcrumbs seasoned with Pecorino Romano 4 large eggs 1/3 cup whole milk 6 tablespoons unsalted butter 3/4 cup Buffalo-style hot sauce Diced chives, for serving Ranch or blue cheese dressing, for serving Instructions: Spray the basket of a 6-quart air fryer with cooking spray and set aside. Arrange the cauliflower on a baking sheet and set up a breading station next to it: Fill one shallow bowl with the Parmesan breadcrumbs, another shallow bowl with the panko breadcrumbs and third shallow bowl with the eggs and milk. Whisk together the eggs and milk together until combined. Working with several cauliflower florets at a time, roll them in the egg mixture until fully coated, shake off excess egg, then roll them in the Parmesan breadcrumbs until fully coated. Roll them in the egg mixture a second time, shaking off excess egg, and finally, roll them in the panko breadcrumbs until fully coated. Transfer the breaded pieces back to the baking sheet. Repeat until all the cauliflower florets are breaded. Preheat an air fryer to 370 degrees F. Preheat your oven to 250 degrees F. Pick up each cauliflower floret and spray it all over with nonstick spray, making sure to coat every nook and cranny. Arrange some of the florets in a single layer in the air fryer basket without touching (you will probably have to work in two batches). Air fry the florets, flipping them once, until golden and crispy, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place in the oven to keep warm. Air fry the remaining cauliflower. Meanwhile, melt the butter in a large, shallow microwave-safe bowl, about 1 minute. Whisk in the hot sauce. Add the cauliflower to the bowl and toss to combine with the hot sauce until fully coated. For the crispiest results, serve the bites immediately sprinkled with chives with the dressing alongside. As the bites sit, they\u2019ll become slightly less crispy, just like wings, but they\u2019ll still be just as tasty.
Lobster and Shells Kosher salt Good olive oil 1 pound small pasta shells, such as Ronzoni Kernels from 8 ears of corn (about 6 cups) 12 scallions, white and green parts, thinly sliced 2 yellow or orange bell peppers, seeded and small-diced 2 pints cherry tomatoes, halved 2 pounds cooked fresh lobster meat, medium-diced 1 1/2 cups good mayonnaise 1 cup sour cream 1/2 cup freshly squeezed lemon juice (4 lemons) Freshly ground black pepper 1 1/2 cups minced fresh dill Instructions: Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
Shrimp and Broccoli Lo Mein Kosher salt 8 ounces whole-wheat spaghetti 4 teaspoons vegetable oil 2 tablespoons finely chopped scallions (white and light green parts only) 2 tablespoons minced peeled ginger 3 cloves garlic, minced 1 pound medium shrimp, peeled and deveined 1 bunch broccoli, cut into florets, stems peeled and thinly sliced 2 cups low-sodium mushroom or vegetable broth 1 tablespoon cornstarch 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon. Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes. Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.
Kim's Puff Pastry Cornucopia 1 egg white beaten 1 box puff pastry 1 box tin foil Instructions: Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods. Preheat oven to 400 degrees F. Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia. When it's finished brush with egg wash. Bake until golden, about 20 minutes. Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies.
Green Tea Ice Cream Sandwiches Pinch of fine salt 1 cup cold heavy cream 12 mini slider buns, halved 1 large egg white 1 tablespoon turbinado sugar 1 tablespoon mixed black and white sesame seeds 1 tablespoon mixed black and white sesame seeds 2 tablespoons raspberry jam 3/4 cup sweetened condensed milk 1 tablespoon matcha powder 1 teaspoon pure vanilla extract Instructions: Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside. Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Preheat an oven to 300 degrees F and line a baking sheet with parchment paper. Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely. Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days.
Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette 1 head radicchio 1 large bunch arugula 1 orange bell pepper, roasted then skinned and seeded In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below). 2 tablespoons grapefruit juice 2 tablespoons orange juice 1 teaspoon mustard 1/3 cup extra virgin olive oil Salt and pepper to taste Orange zest to garnish Instructions: Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips. In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
Ginger Bbq Sauce 1 tablespoon olive oil 1/2 medium onion, diced 2 tablespoons grated fresh ginger 1/4 cup white vinegar 1 cup adobo or barbecue sauce 2 tablespoons brown sugar 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.

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