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Peanut Butter Fudge 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon pure vanilla extract 1 pound confectioners sugar Instructions: Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners¿ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
Vegetable Tofu Stir-Fry 1 tablespoon vegetable oil 1/2 onion, sliced 2 cloves garlic, finely chopped 1 tablespoon ginger, finely chopped 8 ounces firm or extra firm tofu, sliced into bite size pieces 1/4 cup water 2 tablespoons rice wine vinegar 1 tablespoon honey or sugar 1 tablespoon soy sauce 1 teaspoon cornstarch mixed with 1 tablespoon cold water 1 carrot, peeled and thinly sliced on the diagonal 1 red, yellow or green bell pepper, seeded and cut into slices 1 small bok choy, sliced and coarsely chopped 2 scallions, thinly sliced on the diagonal Instructions: Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.
Grilled Za'atar Chicken with Cucumber-Watermelon Salad 4 small skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 2 tablespoons za'atar spice blend, plus more for topping 1/4 cup extra-virgin olive oil 3 tablespoons pine nuts 4 Persian cucumbers 2 cups diced watermelon 1 tablespoon fresh lemon juice 1/4 cup torn fresh mint or cilantro 1/3 cup hummus 1/4 cup plain whole-milk yogurt Instructions: Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside. Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl. Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest. Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss. Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Blackberry Lemonade 3/4 cup sugar 1 cup blackberries 3/4 cup fresh lemon juice 3/4 cup vodka Lemon wheels, for garnish Instructions: Combine the sugar and 3/4 cup water in a small saucepan. Bring just to a simmer, stirring until the sugar dissolves, then turn off the heat and add the blackberries, lightly mashing them to break them up slightly and release their color. Stir in the lemon juice and steep 10 minutes or until cool. Add the vodka and 1 1/2 cups cold water. Pour into glasses over ice. Garnish with the lemon wheels.
Strawberry-Balsamic Ricotta Bruschetta 4 Mission® Artisan® Multigrain Tortillas 1 cup Part-skim ricotta cheese 2 tbsp. Honey ½ tsp. Kosher salt Non-stick cooking spray As needed 2 cups Strawberries, fresh, diced 2 tsp. Basil, fresh, chopped 3 tbsp. Balsamic glaze ½ cup Baby arugula 2 tbsp. Pine nuts, toasted Instructions: 1.Preheat conventional oven to 400°F. 2.Combine ricotta and honey in small mixing bowl; whisk to combine and set aside. 3.Coat Mission® Artisan® Multigrain Tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp. 4.In second small mixing bowl, combine diced strawberries and chopped basil; set aside. 5.Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer arugula greens, basil-scented strawberries and a sprinkling of pine nuts. - Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe. - Grill the tortilla on each side for even more flavor.
Roast Beef and Horseradish Finger Sandwiches 1 cup sour cream 1/4 cup prepared horseradish 1 tablespoon lemon juice Salt Pepper 12 slices crusty bread, sliced 1/4 inch thick 2 tablespoons olive oil 1 1/2 pounds roast beef, sliced thin Romaine lettuce Instructions: Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
Superfood Energy Balls 1/2 cup almonds, raw or toasted 1/2 cup walnuts, raw or toasted 1/4 cup pepitas, raw or toasted 1 tablespoon maca powder or unsweetened cocoa powder 1 tablespoon chia seeds Sea salt 10 Medjool dates, pitted 1/4 cup almond butter, or more as needed Instructions: Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency. Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.) Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.
Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce 1/2 head red endive, sliced 1/2 yellow onion, sliced 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh Italian parsley 1/4 cup champagne vinegar 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons honey Salt and pepper 1 ear fresh corn, shucked 2 tablespoons butter 1 tablespoon oil 1/4 yellow onion, diced 1/4 red bell pepper, diced 2 stalks celery, diced 1/2 bunch green onions, chopped 1/2 pint lump crabmeat 3 tablespoons chopped fresh Italian parsley 1/2 cup plain breadcrumbs 1 teaspoon cayenne pepper 1/2 teaspoon New Orleans-style crab boil seasoning, such as Zatarain's Juice of 1/2 lemon Salt and black pepper 1 teaspoon creme fraiche 8 crescent roll triangles 2 eggs, beaten with 2 tablespoons water 1 cup mayonnaise 1/4 cup ketchup 1/4 cup chopped cornichons 1 tablespoon lemon juice 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce Salt and pepper Instructions: For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes. For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat. Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob. Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool. Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche. Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown. For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.) To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.
Sweet Potato Gratin with Herb Crumble 3 large sweet potatoes 1/2 cup coarsely chopped pecans 1/2 cup whole wheat pastry flour, plus more for your hands 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons 2 percent milk 1 tablespoon pure olive oil 1 tablespoon chopped fresh sage 1 teaspoon firmly packed dark brown sugar 1/8 teaspoon freshly grated nutmeg Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. (This will help with cleanup.) Spray a 2-quart shallow baking dish with nonstick cooking spray. Set aside. Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Remove to a rack to cool. When the potatoes are almost tender, prepare the topping: In a small bowl, combine the chopped pecans, flour, Parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside. When the sweet potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. Add the brown sugar and nutmeg. Season with salt and pepper. Smash the potatoes with a potato masher until chunky. Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the topping in small, cherry size pieces on top of the sweet potatoes. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.
Penne with Cajun Hot Links and Chipotle Shrimp 1-ounce olive oil 4 hot links, all beef, cut in 6 bias slices 20 (21/25 shrimp), deveined, shelled and butterflied 2 cups heavy cream 1 cup Chipotle Sauce, recipe follows 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1 pound cooked penne pasta 1/2 cup Parmesan, grated plus more for serving 1 tablespoon diced Roma tomato 1 tablespoon diced scallion 1 1/2 cups BBQ sauce 3/4 cup canola oil 1/3 cup lemon juice 3/4-ounce Dijon mustard 1 to 2 chipotle peppers in adobo 3/4-ounce red chili flakes 1/3 teaspoon cayenne pepper 1/3 teaspoon ground black pepper Instructions: In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan. Combine all ingredients in blender, puree, cover and refrigerate.
Shrimp Cocktail Tacos 3 ounces cooked ready-to-eat shrimp, chopped if large 1/4 cup prepared black bean and corn salsa 2 corn taco shells 1/4 cup shredded lettuce Fresh cilantro, for serving, optional Fat-free sour cream, optional Instructions: Mix shrimp and black bean salsa in a bowl, cover, and refrigerate for about 15 minutes. Evenly distribute lettuce and shrimp-salsa mixture between taco shells. Garnish with cilantro and top with sour cream, if using. Now chomp!
Ginger Pear Crisp 6 pears, peeled and sliced 1 tablespoon finely chopped ginger 1/2 cup brown sugar 1/2 cup raisins 2 teaspoons cinnamon 2 tablespoons butter, cut into bits 1/4 cup flour 3/4 cup rolled oats 1/4 cup brown sugar 1/4 cup sugar 1 teaspoon cinnamon 6 tablespoons butter Instructions: Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.
Horchata Brownies Cooking spray One 12-ounce bag semisweet chocolate chips 1 stick (8 tablespoons) unsalted butter 1 cup loosely packed light brown sugar 1/2 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup slivered almonds 1 cup unsweetened rice milk 1/2 teaspoon ground cinnamon 1 tablespoon rum About 2 cups confectioners' sugar Instructions: For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray. Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds. Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack. For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze. Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.
Vietnamese Burrito 26 ounces skinned, boneless chicken breasts 5 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon sugar 4 cloves garlic, minced 2 stalks lemongrass, minced 1/2 cup soybean oil 1 tablespoon sesame seed oil Fresh black pepper 10 large rice paper wrappers 1 package rice noodles, soaked in warm water until softened and drained 1 head romaine lettuce, cut into 3/4-inch lengths 1 cucumber, peeled, seeded and cut into thin strips 1/2 cup pickled daikon, chopped 3 carrots, peeled and sliced thinly 2 cups bean sprouts 1 bunch basil, cleaned and leaves picked 1 bunch basil, cleaned and leaves picked 1 bunch mint , cleaned and leaves picked 1 bunch mint , cleaned and leaves picked 1/2 bunch parsley, cleaned and leaves picked 1/2 bunch parsley, cleaned and leaves picked Dipping Sauce, recipe follows 2 to 3 garlic cloves, crushed 1 to 2 fresh chile peppers, minced 4 tablespoons sugar 4 tablespoons fresh lime juice or lemon juice 5 tablespoons white vinegar 5 to 7 tablespoons fish sauce 1/4 cup coconut juice Instructions: Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through. Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce. Combine all ingredients.
Duck in Orange Sauce 3/4 cup orange juice, plus 2 tablespoons 3/4 cup chicken broth 1 cup orange marmalade 1 tablespoon cornstarch 4 duck breasts 1 tablespoon paprika Instructions: Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve. While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
Mustard and Brown Sugar BBQ Beef Sandwiches 3 pounds chuck roast Kosher salt and lots of coarse black pepper 2 tablespoons EVOO, plus some for drizzling 4 cloves garlic, thinly sliced 2 onions, thinly sliced 1 cup ketchup 1 cup cloudy apple cider 1 cup beef stock About 1/3 cup Worcestershire sauce About 1/3 cup dark brown sugar, lightly packed About 1/2 cup grainy Dijon mustard One (28-ounce) can stewed tomatoes Crumbled super sharp white Cheddar or Stilton blue cheese Celery Slaw, recipe follows 12 hamburger or sandwich rolls of choice 1/2 cup fresh parsley tops, coarsely chopped 8 ribs celery with leafy tops, very thinly sliced on an angle 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced Celery salt EVOO Freshly ground black pepper Instructions: Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper. Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop. Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine. Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal. Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.
Roast Fresh Ham with Cider Glaze One 12 to 14 pound fresh ham, bone in and skin on 1 cup chopped flat-leaf parsley leaves 12 fresh sage leaves, chopped 6 large cloves garlic, peeled and chopped 1/4 cup whole-grain mustard 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 large Spanish onions, trimmed and cut into 1 inch wedges 1 gallon apple cider Instructions: Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large sauce pan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
Pumpkin Meatballs with Cinnamon-Sage Tomato Sauce 1 1/3 pounds 93 percent lean ground turkey breast 1 cup canned 100 percent pumpkin puree 1 1/2 tablespoons chopped fresh sage 1 tablespoon brown sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1 egg, slightly beaten Cinnamon-Sage Tomato Sauce, recipe follows Spaghetti Squash Pasta, recipe follows, for serving 3 cups reduced-sodium chicken or vegetable broth One 24-ounce jar of your favorite tomato or marinara sauce One 15-ounce can 100 percent pumpkin puree 2 teaspoons dried basil 1 teaspoon garlic powder 1 teaspoon ground cinnamon 6 fresh sage leaves, minced Salt and black pepper Crushed red pepper, optional 1 large spaghetti squash Instructions: Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl. Refrigerate for at least 30 minutes to help firm. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Form the turkey mixture into evenly sized (approximately 1.5-inch) meatballs. You should end up with about 22 in total. Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet. Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor. Serve with the Spaghetti Squash \Pasta.\ Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes. Season with salt and pepper to taste. Sprinkle on some crushed red pepper to kick up the heat if desired. Microwave the spaghetti squash to soften slightly, about 4 minutes. Slice off the ends of the squash, then slice in half lengthwise. Scoop out the seeds and pulp. Place the squash cut-side down in a baking dish with an inch of water. Microwave for 9 to 10 minutes. Once cool, use a fork to scrape out spaghetti-like strands.
Figgy Pudding 8 ounces dried black mission figs, stems removed and coarsely chopped 6 ounces golden raisins 1 cup brandy, warm (see Cook's Note) 6 tablespoons (3/4 stick) unsalted butter, melted and cooled, plus more for greasing the pan 2 large eggs 3/4 cup milk 1/2 cup dark brown sugar 1 cup all-purpose flour 1 cup breadcrumbs 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Zest of 1 large orange 1 1/2 cups heavy cream 1 1/2 cups dark brown sugar 1 stick (8 tablespoons) unsalted butter Whipped cream Instructions: For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately. Meanwhile, grease a 1.6-liter covered pudding pan generously with butter. Whisk the eggs together with the milk and sugar in a medium bowl. Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl. Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top. Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes. For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm. Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.
Roasted Spaghetti Squash with Vegetarian Bolognese 1 large spaghetti squash (about 3 pounds) 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, minced 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 2 stalks celery, cut into large pieces 1 medium carrot, cut into large pieces 1 small onion, cut into large pieces 2 cloves garlic, minced 2 tablespoons tomato paste 1 1/2 cups TVP (textured vegetable protein) 3 tablespoons nutritional yeast flakes 1 28-ounce can whole peeled San Marzano tomatoes 1 cup vegetable stock 1 cup oat milk 1 bay leaf 1/2 to 1 teaspoon red pepper flakes 1 large sprig basil 1 sprig oregano Crispy Kale Chips, for garnish (recipe follows) 1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup) 1 bunch kale 1 teaspoon olive oil Kosher salt and freshly ground pepper Instructions: Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti. Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper. Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes. To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan. Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.
Pineapple Gin Punch 3 cups pineapple juice 3/4 cup fresh lemon juice, plus lemon twists, for garnish 12 ounces gin 4 ounces orange liqueur, such as Cointreau 1/2 teaspoon allspice Champagne or sparkling wine, chilled, for serving Instructions: Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.
Stuffed Turkey Breast 8 ounces sweet Italian sausage, removed from casing 5 ounces prosciutto, finely diced 1 cup chopped boiled chestnuts 1/2 cup diced green olives 2 tablespoons chopped fresh sage or 2 teaspoons dried Salt and freshly ground black pepper 1 (4-pound) boneless turkey breast Extra-virgin olive oil, for drizzling Instructions: Preheat oven to 400 degrees F. In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary. Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly. Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound. Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve. Special equipment: kitchen twine .
Spaghetti Pizza Pie 4 large eggs 1/2 cup grated Parmesan 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 2 1/4 cups pizza sauce Kosher salt and freshly ground black pepper 1 1/2 cups grated mozzarella 8 ounces spaghetti, cooked and cooled 1 tablespoon olive oil 1 cup cooked, crumbled sausage 5 thinly sliced green bell pepper rings 1/4 cup sliced red onions 1/4 cup sliced black olives Basil leaves or arugula, for garnish Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta. Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes. Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly. Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes. Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.
The Omelette 2 to 3 large eggs 1 tablespoon minced dill, chives or basil, optional 2 to 3 tablespoons grated cheese like Swiss, Parmesan or cheddar or other filling like smoked salmon and ricotta cheese, Prosciutto and black olives 1 tablespoon unsalted butter Salt and pepper Instructions: Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet Hold the right top or side third of the omelet towards the center, then roll it over onto other third. Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.
Open-Faced Tomato, Mozzarella and Basil Sandwich 8 medium tomatoes 3 (16-ounce) balls fresh mozzarella 4 loaves ciabatta, sliced in 1/2 lengthwise 1 cup prepared pesto Kosher salt and freshly ground black pepper 32 basil leaves Instructions: Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices. Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich. Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
Pink Grapefruit Sorbet 1 1/3 cups water 1 1/3 cups sugar 2 1/2 cups strained fresh pink grapefruit juice 1 to 2 teaspoons grenadine 4 to 6 tablespoons strained fresh lemon juice 2 teaspoons Pernod Instructions: Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, then chill it for at least 1 hour. Combine the syrup with the grapefruit juice, 1 teaspoon of grenadine, 4 tablespoons of lemon juice, and the Pernod. Taste. Now add more lemon juice if needed?this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker. Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.
Johnny Garlic's Ahi Won Tacos 1 cup canola oil 4 pot sticker wrappers 2 ounces sashimi grade ahi tuna, diced 2 ounces Mango Jicama Salsa, recipe follows 1-ounce Sweet Soy Sauce, recipe follows 2 ounces Wasabi Cream, recipe follows 3 ounces pea shoots 1-ounce eel sauce 1 cup mango, peeled and cut into 1/4-inch cubes 1/4 cup jicama, peeled and small diced 1/4 cup (1/4-inch) diced red onion 1 tablespoon finely chopped cilantro leaves 1 tablespoon sweet chili sauce 1 teaspoon seeded and finely diced jalapeno 1/4 teaspoon fine sea salt 1 cup soy sauce 2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 teaspoon chili flakes 1/4 teaspoon wasabi powder 1 cup heavy cream 2 tablespoons sour cream 2 tablespoons wasabi powder 2 tablespoons rice vinegar 2 tablespoons sugar 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon fine sea salt Instructions: In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce. In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving. Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve. Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.
Catelli's Tennessee Tart 5 fresh mint leaves, plus additional for garnish 1 ounce lemon juice, plus lemon slices for garnish 3/4 ounce elderflower liqueur, such as St. Germain 2 1/4 ounces bourbon, such as Young & Yonder Dash Angostura bitters Instructions: Add the mint to a cocktail shaker and muddle, if desired. Add the lemon juice, elderflower liqueur, bourbon, bitters and ice to the shaker. Shake well. Add 1 large ice cube and a lemon slice to a coupe glass. Strain the cocktail over the ice. Garnish with a mint leaf.
Malt Vinegar Oven Fries 2 1/2 pounds fingerling potatoes, quartered lengthwise 1 tablespoon vegetable oil, a drizzle 2 tablespoons melted butter Coarse salt Malt vinegar, for sprinkling Instructions: Preheat oven to 550 degrees F, or highest setting. In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over. Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.
Italian Bakery Cookies 2 cups (240 grams) all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 2 sticks (226 grams) unsalted butter, at room temperature 3/4 cup (75 grams) sugar 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 8 ounces bittersweet chocolate, chopped 2 teaspoons unrefined coconut oil About 3/4 cup (228 grams) raspberry jam Sprinkles, for decorating Instructions: Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside. Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you\u2019ll have enough for about 12 more cookies). Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it\u2019s okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.). Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set. Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
Carrot and Almond Couscous 1 cup couscous 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon paprika 2 cups vegetable stock 2 tablespoons roughly chopped parsley leaves 4 tablespoons roughly chopped cilantro leaves 1 large carrot, grated 1/2 cup roughly chopped dried apricots 1 1/2 cups slivered almonds 2 tablespoons olive oil 1 lemon, zest grated and juiced 1 orange, zested and juiced Salt and freshly ground black pepper Instructions: Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika. Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork. Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.
Cumin Rubbed Grilled Pork Tenderloin with Orange Cinnamon Rice Pilaf 1 bag Success® Jasmine Rice, Success® White Rice or Success® Brown Rice 1 cinnamon stick 2 cans (14 1/2 oz.) low sodium chicken broth 1 Tbsp cumin powder 1/2 tsp salt 1/2 tsp pepper 1 pork tenderloin (about 1 lb) 2 Tbsps unsalted butter 1/2 cup onion, minced 4 Tbsps orange juice 1 pkg (10 oz.) frozen spinach, thawed and drained Instructions: Prepare rice according to package directions adding cinnamon stick and using chicken broth for water. Mix together cumin powder, salt and pepper; reserve 1/2 teaspoon. Rub seasoning mix onto pork and grill to desired doneness. Melt butter in a medium skillet over medium heat; add reserved cumin mixture, onions, orange juice, and spinach. Saute for 5 minutes. Stir in cooked rice. Serve with grilled pork.
Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes 1/4 cup fresh flat- leaf parsley leaves, minced 3 tablespoons brown sugar 2 tablespoons maple flakes 2 tablespoons smoked paprika 2 tablespoons kosher salt 1 tablespoon freshly cracked pepper 1 tablespoon cayenne pepper 3 cloves garlic, minced 1 sprig fresh oregano, leaves minced 1 rack baby back ribs 1 teaspoon canola oil 1 cup apple cider vinegar 3/4 cup ketchup 1/2 cup maple syrup 1/2 cup aged balsamic vinegar, minimum 7 years old 30ml whiskey (1 shot) 1 habanero chile, minced 1 clove garlic, minced 1 red onion, minced 2 russet potatoes 1/4 cup heavy cream 1/4 cup fresh flat-leaf parsley leaves, minced 1/4 cup chopped scallion greens 2 tablespoons unsalted butter 2 tablespoons truffle oil Sea salt Freshly cracked black pepper 1 package baby spinach Instructions: For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well. For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes. For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours. For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes. On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.
Carrot Cake for Two Cooking spray 1/4 cup pecans 2/3 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch freshly grated nutmeg 1/2 cup granulated sugar 1 large egg, at room temperature 1/4 cup vegetable oil 1/2 teaspoon pure vanilla extract 5 ounces carrots (about 3 small), finely grated (about 1 cup) 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop. Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans. Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour. For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners' sugar and vanilla, and process until just combined. Transfer to a small bowl. To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.
Deviled Eggs 1 dozen large eggs 1/2 cup mayonnaise, such as Hellman's 1 tablespoon Dijon mustard 2 teaspoons horseradish 1 teaspoon hot sauce, such as Frank's Hot Sauce 1/2 teaspoon salt Paprika, to top Instructions: In a large saucepan, cover the eggs with an inch of water. Bring the eggs to a boil, then turn off the water and cover for 15 to 20 minutes. Drain the eggs and cover with very cold water. Carefully peel the eggs. Slice lengthwise and separate the yolks, putting them in a bowl, and set the whites aside. Mash the yolks and mix with the mayonnaise, mustard, horseradish, hot sauce and salt. Spoon or pipe the yolk mixture into the whites. Dust with paprika and chill for 30 minutes before serving.
Hearty Chicken and Rice Casserole 1 Tbsp. Mrs. Dash® Chicken Grilling Blend 2 tsp. Mrs. Dash® Extra Spicy Seasoning Blend 4 6 oz bone-in, skinless chicken breasts 1 Tbsp. vegetable oil 1 medium yellow onion, peeled and sliced 4 large garlic cloves, minced 1 cup long grain rice 1/2 lb mushrooms, sliced 1 red pepper, diced 1 1/2 cups low sodium chicken broth Instructions: 1.Mix Mrs. Dash® Chicken Grilling Blend and Mrs. Dash® Extra Spicy Seasoning Blend together. Sprinkle over chicken. 2.Heat oil over medium heat in a large skillet. Brown chicken for 3 - 4 minutes per side. Remove chicken after browning. 3.Add onion slices, minced garlic and rice and saute 1 minute. Place rice mixture in 2 quart casserole, top with mushrooms and red pepper. 4.Place chicken pieces on top, pour in broth. Cover with foil and bake in a 350 degree F oven for 50-60 minutes or until chicken and rice are cooked.
Sweet Potato Biscuits 4 cups self-rising flour 2 teaspoons kosher salt 1 teaspoon apple pie spice 1 cup plus 2 tablespoons very cold unsalted butter, cubed 3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed) 1 to 2 cups low-fat buttermilk All-purpose flour, for counter Nonstick cooking spray, for the skillet Salted butter and honey, for serving Instructions: Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat. Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary. Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven. Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.
One-Pot Mac 'n' Cheese 4 cups whole milk 3/4 pound elbow macaroni (about 3 cups) 8 ounces mild Cheddar, shredded (about 3 cups) 3 ounces part-skim mozzarella, shredded (about 1 cup) 2 ounces cream cheese, cut into small pieces 2 tablespoons unsalted butter, cut into small pieces 1 teaspoon Dijon mustard Large pinch cayenne pepper Large pinch freshly grated nutmeg Kosher salt Instructions: Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
Instant Pot Chicken with Rice and Peas 1 small onion, cut into large chunks 1 small red bell pepper, cut into large chunks 3 cloves garlic, roughly chopped 1/4 cup chopped fresh cilantro stems, plus 2 tablespoons chopped leaves 1 1/2 tablespoons extra-virgin olive oil Kosher salt 1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch chunks 1 cup long-grain white rice 2/3 cup low-sodium chicken broth 16 pimiento-stuffed olives, halved 1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron Freshly ground pepper 3/4 cup frozen peas Instructions: Set an Instant Pot to sauté on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes. Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute. When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls. Top with the cilantro leaves.
Chocolate Dipped Bananas on Stick 4 large ripe, but firm bananas 1/2 cup rainbow sprinkles 1/2 cup finely chopped peanuts 1/2 cup crushed chocolate sandwich cookies 8 ounces dark chocolate chips (1 1/3 cups) 6 tablespoons coconut oil 8 ounces milk chocolate chips (1 1/3 cups) 8 ounces white chocolate chips (1 1/3 cups) Instructions: Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours. Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside. When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate. Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it\u2019s melted, use a kitchen towel to carefully remove the bowl from the pot and set aside. Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas. Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you\u2019re ready to serve them.
Maitake Miso Soup 5 cups dashi 2 cups maitake mushrooms, prepped 1 teaspoon tamari 1 teaspoon honey 1/4 cup organic miso (yellow, shinshu-miso) 2 slices peeled ginger 1 tablespoon sliced green scallions 4 (1/4-inch) slices of soft tofu Instructions: In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot. Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions. Beverage: Green Tea
Sesame Chicken with Snow Peas 5 tablespoons low-sodium soy sauce 4 teaspoons toasted sesame oil 2 teaspoons honey 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks 6 teaspoons canola oil 2 scallions, thinly sliced 1 tablespoon grated peeled ginger 3 cloves garlic, minced 1 1/4 cups low-sodium chicken broth 3 tablespoons sugar 3 to 4 teaspoons cornstarch 1 tablespoon rice vinegar 1 teaspoon chili paste 4 cups snow peas, trimmed Cooked brown rice, for serving (optional) 2 tablespoons toasted sesame seeds Instructions: Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes. Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil. Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes. Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
Cheese Cart Mac and Cheese 1 pound orecchiette pasta 2 tablespoons olive oil 2 tablespoons all-purpose flour 1 3/4 cups milk, at room temperature 1/4 pound Asiago cheese, shredded 1/4 pound fontina cheese, shredded 1/4 pound Gouda cheese, shredded 1/2 teaspoon ground white pepper Salt 1/4 cup butter 2 cloves garlic, finely chopped 1 tablespoon freshly chopped parsley leaves 2 cups fresh bread crumbs, toasted (see Cook's Note) 1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente, about 6 to 8 minutes. While the pasta is cooking, in a saucepan over medium heat, add 2 tablespoons olive oil. Whisk in the flour and cook stirring constantly for 2 minutes. Slowly add the milk and whisk well to get rid of all the lumps. Bring to a simmer. Stir in cheeses and season with white pepper and salt, to taste. Drain the pasta from the water and return it back to the pot. Pour the cheese sauce over the pasta and stir to combine. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the parsley, bread crumbs, and Parmesan. Mix until the bread crumbs are completely coated with butter mixture. Serve the mac and cheese in small bowls topped with the garlic bread crumbs.
Cordon Rose Cheesecake Packaged ladyfingers 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 tablespoon cornstarch, optional 3 large eggs 3 tablespoons lemon juice, freshly squeezed 1/4 teaspoon salt 3 cups sour cream 4 to 5 cups strawberries, hulled 1/4 cup currant jelly 1 tablespoon Chambord or water Instructions: Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.
Raspberry Vinegar Syrup 2 pints (4 boxes) raspberries balsamic or raspberry vinegar 4 cups sugar Instructions: In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.
Roasted Beet Salad with Walnuts and Goat Cheese 3 medium beets, washed and trimmed 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon honey 1 tablespoon minced red onions 1/2 teaspoon Dijon mustard 4 cups baby spinach 1/2 cup crumbled goat cheese 1/2 cup chopped walnuts Instructions: Preheat the oven to 400 degrees F. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice. In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.
Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette 8 medium-sized portobello caps Olive oil Salt and pepper Wild Rice Pilaf, recipe follows Piquillo Pepper Vinaigrette, recipe follows 1/3 cup sliced almonds, toasted 1 1/2 cups wild rice 3 cups chicken stock, plus 1/2 cup 2 cups water Salt 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 cup dry white wine 2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 5 piquillo peppers, chopped 1/2 small red onion, coarsely chopped 8 cloves roasted garlic, peeled 1/4 cup aged sherry vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds. Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well. Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley. Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
Salted Chocolate Ganache Peanut Butter Bars Nonstick cooking spray, for baking dish 1 1/2 cups confectioners' sugar 1 1/2 cups graham cracker crumbs 1 cup creamy peanut butter Kosher salt 1 stick (8 tablespoons) unsalted butter, melted 8 ounces semisweet baking chocolate, chopped into small pieces 1 cup heavy cream 1 teaspoon flaky sea salt, optional Instructions: Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight. Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
Mom's Baklava 1 1/2 cups granulated sugar 1 cup honey 3/4 cup water 2 tablespoons fresh lemon juice One thick 1-inch piece orange peel 1 cup pistachios 1 cup walnut (halves and pieces) 1 cup graham cracker crumbs 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 12 ounces (3 sticks) unsalted butter, melted One 1-pound package phyllo dough (number 2 thickness) Instructions: Preheat the oven to 350 degrees F. For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools. For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside. To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape). Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.
Crispy Parmesan Butternut Squash Chips 1 medium butternut squash Vegetable oil, for deep-frying 2 sprigs rosemary 2 sprigs sage Kosher salt 1/4 cup grated Parmigiano-Reggiano Instructions: Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.
Old-Fashioned Banana Cake 3 very ripe bananas, mashed 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1/2 cup sour cream 1 teaspoon pure vanilla extract Grated zest of 1 orange 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup coarsely chopped walnuts (optional) Cream Cheese Frosting, recipe follows Walnut halves, for decorating (optional) 6 ounces cream cheese, at room temperature 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 2 1/2 cups sifted confectioners' sugar (1/2 pound) Instructions: Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan. In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using. Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
Mezcal Shrimp Tacos with Guac Crema 1 small green chili pepper, Serrano or small jalapeno 1 ripe Haas avocado 1 lime 1/4 small red or white onion 1 cup Mexican crema or sour cream A pinch of salt 1/2 small red or white onion 1 can (14 ounces) fire-roasted diced tomatoes 32 medium to large shrimp, peeled and deveined, tails off 6 cloves garlic EVOO 2 tablespoons butter 1 scant teaspoon cumin seed, measure in your palm 1 teaspoon (1/3 palm full) pimenton or paprika 2 chipotle in adobo, plus a couple spoonfuls sauce About 1/4 cup mezcal A drizzle of honey, about a teaspoon Salt and pepper 1 lime Twelve 6-inch corn tortillas 1 head iceberg lettuce 1 lime, wedged Cilantro leaves Sliced pickled jalapenos, mild or hot Thinly sliced small radishes Crumbled cotija or queso fresco Sliced scallions Instructions: Gather your ingredients. For the crema: Seed and chop green chili. Halve and pit avocado. To a food processor or high power blender, add the juice of 1 lime, chili, scoop in the avocado, onion and crema or sour cream and process into a smooth sauce. Season with salt to taste. For the tacos: Finely chop onion. Place tomatoes in a strainer to drain. Pat shrimp dry. Peel garlic and thinly slice, grate or chop garlic. Heat a large cast-iron or wide, shallow skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil and when it foams add onion, garlic, cumin, paprika and chipotle in adobo. Swirl and toss a minute. Add tomatoes, cook a minute or 2 more, then add mezcal and a drizzle of honey -- be mindful of a flare up. Swirl a minute more. Add the shrimp to the sauce, season with salt and pepper and cook, turning occasionally, 3 to 4 minutes. Add juice of lime, remove from heat. Char tortillas in a hot stainless pan over high heat or over open flame on gas burners. Blister the tortillas 20 to 30 seconds and stack in a cloth napkin or towel to keep warm. Serve shrimp in serving bowl with tortillas, crema, lettuce, lime wedges and toppings alongside. To build tacos: Slather or squirt sauce on tortilla, top with lettuce, shrimp -- squirt on more lime juice of you like, cilantro, jalapenos, radishes, cheese and scallions.
Easy Herb Salad 1/4 cup fresh dill leaves 1/4 cup fresh tarragon leaves 1/4 cup fresh parsley leaves 1/4 cup fresh basil leaves 2 big handfuls baby green mix (about 4 cups) 1 small shallot, chopped 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Kosher salt and freshly ground pepper Instructions: Add the dill, tarragon, parsley, basil and baby greens to a large salad bowl. Whisk together the shallot, champagne vinegar and Dijon mustard. Whisk in the olive oil and season with salt and pepper. Dress the salad immediately before serving and toss.
Sweet Chile Cucumber Pickles 2 hot house cucumbers, thinly sliced 2 fresh hot red chiles, thinly sliced 2 large handfuls fresh mint leaves 2 cups rice vinegar 4 teaspoons sugar Salt and freshly ground black pepper Instructions: Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen.
Lemon Love Cake Unsalted butter, for greasing All-purpose flour, for dusting One 16.5-ounce package lemon cake mix 1 lemon, zested and juiced One 32-ounce container part-skim ricotta Two 8-ounce containers mascarpone 4 large eggs 3/4 cup sugar 1 teaspoon vanilla extract 1 cup whole milk One 3.4-ounce package lemon instant pudding mix, such as Jell-O Instructions: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside. Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter. Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes. Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
\Homemade\ Raspberry Almond Croissants 1/2 cup (100 grams) granulated sugar 1/4 cup (60 milliliters) spiced rum 1/4 cup (60 milliliters) water 1/2 teaspoon almond extract 1/2 cup (112 grams) unsalted butter, at room temperature 1/2 cup (78 grams) icing sugar 2 eggs, at room temperature 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 orange, zested 1 cup (135 grams) almond flour 1 tablespoon (8 grams) all-purpose flour 1/4 teaspoon kosher salt 6 day-old croissants 1 cup (155 grams) raspberries 1/2 cup (50 grams) sliced almonds Icing sugar, for serving Instructions: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. For the syrup: Combine the sugar, rum and water in a small saucepan and bring to a simmer over medium-low heat. Simmer until the sugar is dissolved, 4 to 5 minutes. Then remove from the heat and stir in the almond extract. Set aside to cool slightly. For the croissants: Beat the butter and icing sugar together in a medium bowl until light and fluffy. Beat in the eggs one at a time, followed by the almond extract, vanilla extract and orange zest. Add the almond flour, all-purpose flour and salt and mix just to combine. Slice the croissants in half. Dunk the bottom halves into the syrup then transfer to the prepared baking sheet. Spread about two-thirds of the almond mixture onto the cut side of each and divide over the raspberries. Dunk the cut side of each remaining croissant half into the syrup then sandwich on top. Spread the remaining almond mixture over the tops of the croissants and scatter with the sliced almonds. Bake the croissants until golden brown and crisp, 20 to 25 minutes. Allow them to cool slightly or all the way to room temperature before dusting with icing sugar to serve.
Orzo with Feta and Tomatoes 1/2 pound orzo Salt 2 tablespoons butter 1 cup feta cheese crumbles A handful of parsley leaves, chopped 1/2 pint grape tomatoes, halved Freshly ground black pepper Instructions: Heat water in large sauce pot to boil and add pasta, cook to al dente. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
She Pretty 3 cups quartered strawberries 1/2 cup sugar 2 3/4 cups water 1 ounce lemon juice 1 large egg white 3 drops of rosewater Edible flower, for garnish Instructions: Make the strawberry consommé: Combine the strawberries, sugar and water in a medium saucepan; simmer until the strawberries break down, about 30 minutes. Strain through a fine-mesh sieve (discard the solids) and refrigerate until cooled, about 1 hour. Make the drink: Combine the lemon juice, egg white, rosewater and 2 1/2 ounces of the strawberry consommé in a cocktail shaker with ice. Shake well. Strain the drink into a coupe glass. Garnish with a flower.
Fruit-Sweetened Fig and Walnut Brownies 1/3 cup vegetable oil, plus more for oiling the pan 1 1/2 cups dried figs, chopped 5 pitted Medjool dates, chopped 6 ounces unsweetened chocolate, chopped 1/3 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 3 large eggs 2 teaspoons pure vanilla extract 3/4 cup walnuts Instructions: Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan. Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Whisk together the flour, cocoa, salt and baking soda in a small bowl. Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas. Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.
Flowery Fun Fruit Skewers 1 cantaloupe, peeled, halved and seeded 1 honeydew melon, peeled, halved and seeded 8 strawberries, hulled 6 chewy granola bars Instructions: Slice the cantaloupe and honeydew into 1/2-inch-thick slices. Using small flower-shaped cookie cutters, cut flowers from the melon slices. Using a paring knife, cut a wedge out of the stem end of each strawberry to form a heart shape. Cut the granola bars crosswise into equal squares. Assemble by skewering the ingredients through the ice-pop sticks, alternating between melon flowers, strawberries and granola bars, in any combination.
Cajun Corn Pudding Butter, for baking dish 1/4 cup fine breadcrumbs 4 ears sweet corn 2 tablespoons olive oil Sea salt 1/4 teaspoon cayenne pepper 6 slices bacon chopped 3/4 cup diced onions 3/4 cup diced bell pepper 2 cups heavy cream 1 cup milk 5 eggs 1/2 cup grated Parmesan cheese 1/2 cup cornmeal 1/4 cup sugar 2 tablespoons freshly ground pepper 1/4 teaspoon grated nutmeg Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish. Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside. Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat. In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.
Papillote of Striped Bass with Herbs and Quick Aioli 1 medium Idaho baker potato, washed and dried 8 tablespoons extra-virgin olive oil 4 (8-ounce) pieces striped bass, pin bones removed, skin-on Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh dill fronds 2 tablespoons chopped flat-leaf parsley 1 lemon, cut into thin slices and pits discarded 2 cloves garlic, peeled and minced *2 egg yolks 1/2 cup extra-virgin olive oil 1/2 teaspoon granulated sugar 2 limes, juiced Instructions: Arrange 2 shelves in the oven at a fair distance from each other. The foil-enveloped fish will need some room to puff and expand as it cooks. Better to rearrange the oven racks while the oven is not yet hot. Preheat the oven to 400 degrees F. Bake the potato until tender, about 45 minutes to 1 hour. Spread about a 2-foot sheet of foil on a flat surface with 1/2 of it hanging off the counter in front of you. Put the fish, skin side down, horizontally, onto the foil near the end of the counter leaving about 1 1/2-inches of foil on both sides. Season the flesh side of the fish with salt and pepper, to taste, and sprinkle with some dill, parsley and a few lemon slices. Drizzle about 2 tablespoons oil on top of the fish. Fold the foil back over the fish and fold in the sides of the foil twice. Leaving some air in the package, roll the top of the foil down twice gathering the top to make a window , leaving about 6 to 8 inches between the fish and the top. It should look like a small package, with all the sides sealed. There should be enough room left around the fish to allow for the steam to build up as it cooks, creating an inflated envelope around the fish. Repeat with remaining 3 pieces of fish. Put the garlic cloves in the bowl of a food processor and pulse until the garlic is finely chopped. Add the egg yolks and pulse to blend. When the potato is completely cooked and still warm, put it on a flat surface and split it open lengthwise. Use a tablespoon to scoop out the flesh, totaling about 3 to 4 tablespoons, and add it to the processor. Pulse to combine. With the processor running, slowly add the 1/2 cup of olive oil, through the opening at the top, in a steady stream. Add the sugar and the lime juice and pulse to incorporate. Season, to taste, with salt and pepper. Using 2 baking sheets, put 2 of the foil envelopes on each sheet and add a little water to the bottom of the sheet pan. This water will create additional steam in the oven as the fish cooks. Put the baking sheets on 2 shelves of the oven and bake, undisturbed, until the envelopes begin to puff, about 12 to 15 minutes. Remove from the oven and immediately transfer to 4 dinner plates. To serve, break open the foil and drizzle with the aioli.
Oven Baked Pepper Bacon 1 1/2 pounds sliced lean bacon 2 1/2 teaspoons coarsely ground black pepper Instructions: Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.
Bonus Waffle Recipe: Waffle Breakfast Fries 1 frozen low-fat waffle Sugar-free pancake syrup, optional, as a dip Instructions: Preheat the toaster oven to high. Slice the waffle into 1/2-inch strips. Toast them until crispy. If you like, dunk them in syrup. Enjoy!
Chocolate Biscuit Cake 1/2 cup unsalted blanched hazelnuts 2 1/2 sticks unsalted butter, plus more for the pan 1 14-ounce package digestive biscuits, such as McVitie's, broken into 1/2-inch pieces (about 5 cups) 1/3 cup golden syrup (such as Lyle's) 1/4 teaspoon salt 6 ounces semisweet chocolate, chopped 3 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/3 cup chocolate-hazelnut spread 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon golden syrup (such as Lyle's) Mini chocolate chips, for decorating Instructions: Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop. Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread. Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight. Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.) Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
Classic Baguette 1 cup spring water 1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast 1 1/2 cups organic all-purpose white flour 1 cup spring water 1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast 4 1/4 to 5 1/4 cups organic all-purpose white flour Fine sea salt Instructions: Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume. Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough. Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes. Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf. Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip. Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes. To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.
Parmesan Potato Bread 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast 2 cups warm water (about 110 degrees) 2 teaspoons salt 1 tablespoon finely minced garlic 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 cup olive oil 2 cups coarsely shredded raw potato 1 cup finely shredded or grated Parmesan cheese 6 to 7 cups unbleached flour Additional olive oil Instructions: In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.
Key Lime Pie 1/3 of a 1-pound box graham crackers 5 tablespoons melted unsalted butter 1/3 cup sugar 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice, or store bought 1 cup heavy or whipping cream chilled 2 tablespoons confectioners' sugar Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Butternut Squash Ravioli 500g all-purpose flour 500g semolina flour 5 eggs Olive oil, just a dash Salt 2 large butternut squash 125g butter 50g brown sugar Salt and fresh cracked pepper 1 whole onion 4 cloves garlic 1 sprig fresh sage Olive oil, just a dash 150g fresh ricotta Instructions: For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so. For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes. With a large spoon, scrape the squash off the skin into a bowl and set aside. Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage. In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks. In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling. Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
Edamame Dip 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows 1/4 cup diced onion 1/2 cup tightly packed fresh cilantro or parsley leaves 1 large garlic clove, sliced 1/4 cup freshly squeezed lime or lemon juice 1 tablespoon brown miso 1 teaspoon kosher salt 1 teaspoon red chili paste 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional Instructions: Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days. Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
Potato Latkes with Cranberry Jam 2 large russet potatoes 2 shallots, minced (4 tablespoons) 2 garlic cloves, minced (1 tablespoon) 4 eggs, lightly beaten 2 tablespoons all-purpose flour 1 teaspoon dried tarragon 2 teaspoons fresh chives, snipped 1 teaspoon dried mustard 2 teaspoons salt Freshly ground black pepper 1/2 cup vegetable oil Fresh chives, for garnish Cranberry Jam, recipe follows 1 cup sugar 1/2 cup cranberry juice 1 (12-ounce) package frozen cranberries 1 1/2 teaspoons ground cardamom 1 star anise Pinch salt Pinch white pepper Instructions: Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined. Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side. Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.
Green Chicken Curry with Coconut Milk 10 green chilies, thinly sliced 1 teaspoon shrimp paste 2 tablespoons lemon grass 2 pieces galanga root 1 teaspoon lime zest 12 cup cilantro leaves 6 shallots 6 garlic cloves 1/2 teaspoon salt 1 teaspoon cinnamon 2 cilantro roots 5 tablespoons vegetable oil 8 chicken thighs, boned 1 cup water 1 teaspoon tamarind concentrate 2 tablespoons Thai fermented fish sauce 4 tablespoons cornstarch 1/2 cup coconut milk 4 tomatoes, chopped Fresh coriander Instructions: In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals. Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit
Turkey Bacon Wafflewich 2 slices wheat bread 3 tablespoons Dijon mustard 2 slices Cheddar 4 slices deli turkey, folded 4 slices cooked bacon 1/4 cup baby spinach Thinly-sliced red onion, to taste 2 tablespoons butter (salted or unsalted) Potato chips, for serving Instructions: Preheat a waffle maker to medium-low heat. Spread each slice of bread with the mustard. Place a piece of cheese on top of each slice. Add the turkey, bacon, spinach and onion to one side. Close the sandwich and butter the top with 1 tablespoon butter. Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker. Toast until golden and crisp, 2 1/2 to 3 minutes. Remove, slice in half and serve with potato chips.
My Mother's Easy Corn Dish 3 eggs 2 cups whole kernel corn, fresh 2 tablespoons butter 1/2 cup milk 1/2 teaspoon brown sugar 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup red bell pepper, chopped 1/2 cup cracker crumbs Instructions: Beat eggs, combine with corn, butter, milk, sugar, salt and pepper. Pour into a buttered pan; sprinkle top with bell pepper and cracker crumbs. Dot with butter. Bake in a preheated 350 degree oven for 40 minutes or until loaf is cooked through.
Black Forest Cake with Whipped Cream Frosting 2 cups sugar 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 teaspoon salt 3/4 cup cocoa powder 1 teaspoon vanilla extract 1 cup milk 1/2 cup vegetable oil 2 large eggs 1 cup boiling water 1 can pitted tart red cherries 3/4 cup sugar 3 tablespoons cornstarch 2 tablespoons kirsch liqueur 2 tablespoons red food coloring 16 ounces cream cheese, softened 1 teaspoon vanilla extract 3 ounces sugar 2 large eggs 3 cups non-dairy whipping cream Thin chocolate shavings, for garnish Maraschino cherries, for garnish Instructions: For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners. In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water. For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade. For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use. To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool. Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.
Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema 2 ripe plantains 1/4 cup pure maple syrup 4 sweet potatoes, roasted, peeled and mashed Pureed plantains 8 cups vegetable stock 1 cup coconut milk Salt and pepper to taste 1 green plantain, peeled and julienned 2 cups canola oil Salt Instructions: Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth. Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste. Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves. Heat oil to 365 degrees F. in a medium skillet. Add plantains in batches and cook until golden . brown. Remove to a plate lined with paper towels and season with salt.
Roasted Root Vegetable Medley 8 to 12 slender carrots, peeled and trimmed 8 to 12 baby turnips, peeled 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters 1 or 2 large beets, peeled and cut into thick wedges 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices 1 whole head garlic, separated into cloves, unpeeled 2 or 3 sprigs fresh rosemary, sage, or thyme Salt Freshly ground black pepper Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
Caribbean Chili-Stuffed Muffins Coconut oil, for browning the meat 8 ounces ground pork 8 ounces ground beef 2 cloves garlic, chopped 1 habanero pepper, seeded and chopped 1/2 onion, chopped 2 teaspoons chile powder 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon allspice Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes Splash Worcestershire sauce 1 cup beef stock 1 bunch fresh cilantro, chopped 2 mangoes, chopped 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 2 teaspoons baking powder Pinch of kosher salt 2 sticks (8 ounces) unsalted butter, melted 3/4 cup whole milk 2 large eggs 1 jalapeno pepper, seeded and chopped Instructions: For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes. For the muffins: Preheat the oven to 400 degrees F. Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos. Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.
Caramelized Fennel Fettuccine with a Poached Egg Salt 2 bulbs fennel, quartered and cut into 1-inch wedges 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1/4 cup plus 2 tablespoons freshly grated Parmesan 1/2 pound spinach fettuccine 2 tablespoons vinegar 2 large eggs 2 tablespoons shaved Manchego cheese Instructions: Preheat the oven to 400 degrees F. In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes. Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally. Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer. Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain. Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper. To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.
Meal Prep Roasted Chicken Thighs 2 pounds boneless, skinless chicken thighs 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 large clove garlic, finely grated 1 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the chicken with the olive oil, vinegar, garlic, Italian seasoning, crushed red pepper, 1 1/4 teaspoons salt and a few grinds of black pepper until evenly coated. Place the chicken on a rimmed baking sheet and roast until golden and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 25 minutes. Serve the chicken in whole pieces or sliced crosswise into strips. The chicken will keep up to 4 days. Let cool completely before refrigerating. Spicy Honey-Mustard Chicken: Dip chicken in store-bought spicy honey-mustard and serve with crispy potatoes and sautéed spinach. Curry Chicken: Serve with curried lentils, roasted carrots and yogurt sauce. Spanish Rice Bowls: Serve with smoked paprika rice, peas and sautéed onions. Apricot Chicken: Spread apricot jam over hot chicken and serve with a kale and apple salad.\u202f
Sausage Hoagies 1 cup mayonnaise 3 tablespoons Calabrian chili paste 1 teaspoon lemon zest 1/4 teaspoon kosher salt 1 tablespoon olive oil 2 pounds mixed Italian sausage, casing removed 3 cups baby arugula 1 cup fresh basil leaves, torn 1 1/2 teaspoons apple cider vinegar 1/4 teaspoon kosher salt 2 large (11 inch) hoagie rolls 1 1/2 cups chopped giardiniera Instructions: For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside. For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary. Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat. Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
Mixed Sorbets 3 different colored sorbets, 1 pint each, such as: lemon, raspberry, lime Instructions: Use 2 large serving spoons to roll egg-shaped scoops of sorbet. Serve 1 scoop of each flavor in a martini glass or decorative glass.
Lemon Cake 1/4 pound unsalted butter, room temperature, plus more for pans 1 cup sugar 2 extra-large eggs, room temperature 1/4 cup lemon zest (3 to 4 lemons) 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup fresh lemon juice 3/8 cup buttermilk, room temperature 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans. In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes. Beat in eggs, 1 at a time, then add the lemon zest. In separate bowl, sift flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Divide batter between the prepared round pans, or sheet pan. Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
Pistachio and Cardamom Cupcakes Cupcakes: 3 cups all-purpose flour 5 tablespoons pistachio instant pudding 1 tablespoon baking powder 1 teaspoon ground cardamom 1 1/4 cup buttermilk 1/2 cup sour cream 1/3 cup vegetable oil 2 cups sugar 4 ounces (1 stick) unsalted butter 1 tablespoon vanilla extract 1 teaspoon almond extract 1 dram (1/16-ounce) pistachio flavored oil 5 large eggs 1/2 cup chopped salted pistachios 1 cup pitted chopped dates 1 cup honey 2 tablespoons ground cardamom 1 pound unsalted butter 8 ounces cream cheese 1/4 cup fresh orange juice 2 tablespoons orange extract 1 tablespoon vanilla extract 1 teaspoon salt 1 orange, zested 2 pounds powdered sugar 1/4 cup toasted pistachios, seasoned with salt and pepper, for garnish. Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners. Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios. Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely. For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool. For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip. To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios
Mung Bean and Baby Basmati Risotto Flavored with Green Cardomom, Wild Mushrooms and Shahi Jeera 1 cup of baby basmati rice 1/4 cup of mung beans 1/8 cup of canola oil 6 green cardamom pods 1 clove 1 teaspoon of minced shallots 3 cups of vegetable stock Salt and pepper, to taste Green cardamom, ground fine, to taste 1 tablespoon butter 1/4 inch of whole ginger 2 cloves garlic 2 shallots piquet (whole shallot, studded with a whole clove and bay leaf) Vegetable stock, to cook 2 tablespoons canola oil 1/4 teaspoon shahi jeera 2 cups of cooked mixed mushrooms 1 teaspoon shallots Salt and pepper, to taste 2 tablespoons tarragon 1 tablespoon chopped chervil Instructions: Wash the baby basmati rice very well and drain. Do not soak. In a separate bowl, wash and pick through the mung beans, and soak for one hour in warm water. Heat the oil and add 4 of the green cardamom pods and clove. Next, add the shallots and sweat. Add the basmati and sweat. While stirring, add the vegetable stock a little at a time. Season with salt, pepper and cardamom and continue to cook until rice is al dente (adding stock as needed). Finish with a tablespoon of butter. In a small pot, add mung beans, ginger, garlic and shallot piquet and cover with the vegetable stock. Cook until tender, then add the salt. Pull out the spices and the piquet. Add the mung beans with stock to the rice. Adjust seasoning. Put small mound of rice in a bowl and top with wild mushroom fricassee To a heated saute pan, add oil and shahi jeera until fragrant. Add the mushrooms and saute very quickly until golden brown. Add the minced shallots and sweat. Season with salt and pepper. Add the tarragon. Remove from heat and top with the chervil.
Bourbon-Glazed Peaches with Mascarpone Cream 2 tablespoons unsalted butter 1 teaspoon olive oil 4 peaches, halved and pitted 1/8 teaspoon salt 2 tablespoons brown sugar 1/4 cup bourbon 2/3 cup mascarpone 2 tablespoons heavy cream 1 tablespoon honey, plus more for drizzling 1/4 teaspoon vanilla extract Fresh mint, for serving Instructions: Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times. Whisk together the mascarpone, heavy cream, honey and vanilla until smooth. Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.
Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms 6 chicken breasts 6 ounces olive oil, plus 3 ounces 3 tablespoons chopped rosemary Salt 32 ounces salted water 1 pound polenta flour 6 ounces all-purpose flour 6 ounces dry white wine 2 rosemary sprigs 2 pounds porcini mushrooms, sliced 4 ounces parsley, chopped finely Instructions: Begin by cleaning and marinating the chicken in 6 ounces of the olive oil, fresh rosemary, and a pinch of salt for approximately 4 hours. To prepare the polenta, bring the salted water to a boil. Once the water has boiled, sprinkle the polenta flour in the water and beat with a whisk. Lower the heat and cook for about 40 minutes until the polenta falls away from the sides of the pan. It is hard to determine the exact amount of water as it depends on the quality of the polenta flour. If it becomes hard, add hot water until the polenta softens and can be stirred. To cook the chicken, remove it from the marinade, dust the chicken breasts with flour, place them in a pan, add the white wine, and cook on high heat for 10 minutes, flipping on each side. At the same time the chicken is cooking, using another pan, heat the remaining 3 ounces of olive oil. Add the rosemary sprigs to flavor the oil. Take the rosemary out and add the porcini mushrooms and salt. Cook for 5 minutes and then add the chopped parsley. To serve, place the chicken on a plate and add some of the sauce from the pan. On the side place some polenta and top it with some of the porcini mushrooms. To garnish, sprinkle some parsley and add a sprig of rosemary.
Bratwurst Bar 2 cups milk 8 ounces processed cheese, such as Velveeta, cut into cubes 2 cups grated pepper jack cheese Kosher salt 8 smoked beef bratwurst 8 good-quality hotdog buns, split 4 tablespoons (1/2 stick) salted butter, melted 1/2 cup spicy brown mustard 1/2 cup pickle relish 1/2 cup marinara sauce 1/2 cup sauerkraut 1/2 cup sweet pickles 1/2 cup pepperoncini 1/2 cup sweet pepper relish 1/2 cup grated pepper jack cheese 1/2 cup pickled sweet peppers, sliced Instructions: For the cheese sauce: Heat the milk in a small saucepan over medium heat. Once the edges begin to bubble, add the processed cheese and stir until it melts. Next, add the pepper jack by the handful, letting each addition melt before adding the next. Add salt to taste, cover and set aside. For the brats: Heat a grill or grill pan over medium-high heat. Grill the brats, flipping occasionally, until heated through and charred, 3 to 4 minutes per side. Set aside on a large board. Brush the buns with the butter and add to the grill for 20 to 30 seconds a side. Add the buns to the board with the brats. For the toppings: Transfer the cheese sauce to a bowl, or serve it straight from the pan, and add it to the board. Place the spicy brown mustard, pickle relish, marinara sauce, sauerkraut, sweet pickles, pepperoncini, sweet pepper relish, grated pepper jack cheese and pickled sweet peppers in separate bowls and arrange around the board.
Monica's Chicken Pozole 4 ounces Roma tomatoes 1 small chopped yellow onion 2 tablespoons minced garlic 1 canned chipotle chile in adobo 1 tablespoon canola oil, plus more for saute pan 1 tablespoon dried Mexican oregano 1 bay leaf 3 pounds canned hominy, drained 8 cups chicken stock 8 ounces cooked chicken thigh meat Spinach leaves, for serving Fried corn tortilla strips, for garnish Sliced avocado quarters, for garnish Shredded Pepper Jack cheese, for garnish Chopped green onion, for garnish Cilantro springs, for garnish Lime wedges, for garnish Instructions: Preheat the grill to medium. Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture. To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side.
Quail in Rose Petal Sauce 2 cups water, plus 1 cup 2 tablespoons butter 2 cloves garlic, minced 1/2 teaspoon aniseed 12 red or pink roses with open blooms, petals removed 1 peeled red cactus fruit or 2 red plums, skinned 12 fresh chestnuts 2 tablespoons honey Salt and freshly ground black pepper 4 boneless fresh quail Olive oil Instructions: Heat the water to boiling. Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside. Put the rose petals and cactus fruit in a blender and puree until smooth and set aside. Cut an \x\ over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly. Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper. Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm. Preheat a grill or grill pan. Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.
Chimichurri Flank Steak 1 cup packed flat-leaf parsley leaves 1/4 cup packed cilantro leaves 2 tablespoons fresh oregano, picked 2 cloves garlic 1 shallot, chopped 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 1/3 cup red wine vinegar 2 tablespoons honey 1/2 cup extra-virgin olive oil 1 tablespoon grapeseed oil 1 1/2 cups long-grain rice 1/2 teaspoon ground coriander 2 1/4 cups vegetable stock 1 cup black beans, cooked 2 tablespoons chopped cilantro 2 tablespoons lime juice 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 12 Roma tomatoes, halved 1 small yellow onion, quartered 2 garlic cloves 1 jalapeno pepper 2 tablespoons lime juice 1 tablespoon cilantro, chopped Kosher salt and fresh ground black pepper 1/4 cup lemon juice 1 tablespoon Dijon mustard 1 egg plus 1 yolk 1 clove garlic 1 cup extra-virgin olive oil Kosher salt and fresh ground black pepper 3 pounds flank steak Kosher salt and fresh ground black pepper Grapeseed oil, for searing 1 bunch watercress Instructions: For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it. For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes. Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper. For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F. Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes. Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice. In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper. For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper. For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating. To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak. In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
Chicken and Dumplings 4 chicken thighs, trimmed of excess fat, about 2 pounds total 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1/2 cup coarsely chopped onion, plus 1 large onion, cut into 1-inch chunks 3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot 1/4 cup coarsely chopped celery plus 2 stalks celery, cut on the diagonal into 1/2-inch slices 4 sprigs fresh thyme 1 bay leaf 6 cups chicken broth 2 tablespoons unsalted butter 4 tablespoons all-purpose flour 1/2 cup frozen peas 1 tablespoon chopped fresh parsley leaves For the dumplings: 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 cup plus 2 tablespoons milk 1 tablespoon butter 1/4 teaspoon salt Instructions: Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes. While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside. Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender. While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips. When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately. When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls.
The Best No-Bake Cheesecake 12 ounces graham crackers (about 18 sheets), broken into pieces 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt 11 tablespoons unsalted butter, melted 1 1/2 cups heavy cream Three 8-ounce packages cream cheese, at room temperature 1 1/4 cups granulated sugar 2 tablespoons lemon juice (from 1 lemon) 2 tablespoons sour cream 2 teaspoons vanilla-bean paste Fresh berries, for serving Instructions: For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter. Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes. For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside. Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula. Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours. Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip. Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
Chilled Blackened Sirloin of Beef with Creole Mustard Sauce 1 cup creole mustard 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1 teaspoon fresh ground black pepper 2 pounds center cut prime sirloin of beef 1/2 cup vegetable oil 1/3 cup paprika 1 tablespoon each garlic and onion powder 1 teaspoon each white, black, and cayenne pepper 1/2 teaspoon each thyme, basil, oregano 1/4 cup salt 1-1/4 sticks whole butter, cut in pats Red onions, sliced Capers Instructions: Mix together mustard, mayonnaise, Worcestershire and pepper. Chill. Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight. Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers. Mix well: .
Steam/Sauteed Tender Greens with Lemon and Garlic 1 tablespoon butter 1 teaspoon zest and 1 tablespoon juice from a small lemon Instructions: Follow the Steam/Sauteed Tender Greens recipe, adding the garlic along with the greens and lemon juice and zest once the liquid has evaporated.
Coconut Whipped Cream 1 1/2 cups heavy cream, very cold 1/4 cup cream of coconut, such as Coco Lopez 2 tablespoons confectioners' or granulated sugar 1 teaspoon coconut rum 1/2 teaspoon pure vanilla extract Instructions: Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form.
Creamy Risotto with Bacon and Walnuts 1 cup balsamic vinegar 1 teaspoon honey 6 cups vegetable stock 1/4 cup olive oil, plus for drizzling 1/2 cup finely chopped onions 1/4 cup diced bacon 1 1/2 cups arborio rice Salt and freshly ground black pepper 1/3 cup finely grated Parmesan 1/4 cup chopped walnuts Instructions: Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken. Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes. Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper. Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve
Oven-Baked Almond Fish Sticks 1 cup crushed almonds 1/2 cup crushed bran flakes cereal 1 tablespoon wheat germ 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon oregano 2 large eggs 2 teaspoons olive oil 1 pound cod, rinsed and cut into 1-inch by 5-inch pieces Prepared marina sauce, for serving Instructions: Preheat the oven to 425 degrees F. Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy. Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan. Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.
Spicy Black Beans 1 tablespoon canola oil 1 small yellow onion, diced 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon chipotle chile powder 1/4 teaspoon cayenne pepper One 4-ounce can diced green chiles Two 15-ounce cans black beans, rinsed and drained 1 cup vegetable broth 2 tablespoons chopped fresh cilantro 1/4 cup Cotija cheese Instructions: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
Seared Skate with Baby Root Vegetables and Sauce Grenobloise 8 small red beets with tops 8 small golden beets with tops Salt 8 small white turnips with tops 2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality) 8 new potatoes 1/2 cup olive oil, divided plus 2 tablespoons 1 tablespoon fresh thyme, roughly chopped Freshly ground black pepper 2 large skate wings, skinned and filleted 2 cups Wondra flour 1/4 pound unsalted butter 3 lemons, 1 segmented and 2 juiced 3/4 cup demi-glace (chicken or veal) 4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted 2 tablespoons flat-leafed parsley, roughly chopped 2 tablespoons capers (non-pareil), drained Instructions: Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm. Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm. Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning. Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce

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