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Curried Chicken Salad One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows 3/4 cup golden raisins, plus more for garnish 1/2 cup slivered almonds, plus more for garnish 4 scallions, sliced 3 stalks celery, sliced 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 1/4 cup heavy cream 3 tablespoons curry powder 2 tablespoons chopped fresh cilantro 1 tablespoon sugar Kosher salt and freshly ground black pepper One 3- to 4-pound chicken Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight). Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
Raspberry Lime Terrine 1 cups water 4 1/2 teaspoons gelatin, sponged in cold water 1/2 cup lime juice 1/2 cup plus 2 tablespoons simple syrup (equal amounts of water and sugar, boiled and then cooled) 5 1/2 cups raspberries Instructions: In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve.
Grilled Stuffed Braciole One 2-pound flank steak 1 bunch asparagus, trimmed 1 cup seasoned Italian breadcrumbs 1/4 cup sliced jarred Calabrian chiles 3 tablespoons toasted pine nuts 3 tablespoons golden raisins 3 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper 12 slices smoked mozzarella 1/4 cup olive oil 1 teaspoon kosher salt 1 teaspoon crushed black pepper 4 cloves garlic, smashed 2 sprigs fresh oregano 1 tablespoon olive oil 2 pints cherry tomatoes 1/4 cup fresh basil, chopped 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper Instructions: For the braciole: Put the flank steak in the freezer for 20 minutes to firm up for easy slicing. Bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer them to the ice water to stop the cooking process. Drain and pat dry. In a bowl, mix together the breadcrumbs, chiles, pine nuts, raisins, olive oil and garlic. Season with salt and pepper. Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper. Layer the cheese over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Next, horizontally layer the asparagus in the same fashion. Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides. Heat one side of a gas grill on high for indirect cooking. For the braciole baste: Combine the olive oil, salt, pepper, garlic and oregano in a small bowl and mix together. Season the exterior of the braciole with salt and pepper. Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes. For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky. Remove the string from the braciole, then slice into 1-inch medallions. Serve with the braciole sauce.
Cantaloupe Sangria 1 cup seedless green grapes 4 cups cubed cantaloupe (about 1 large cantaloupe, seeded and peeled) 1/3 to 1/2 cup sugar 1/2 lemon, thinly sliced Fresh mint sprigs 1 (750 ml) bottle chilled pinot grigio Instructions: 1. Cut the grapes crosswise, then freeze. Puree the cantaloupe with the sugar in a blender. 2. In a pitcher, combine the frozen grapes, pureed cantaloupe, lemon slices, mint sprigs, and wine. Ladle into glasses and serve.
Strawberry Soda 1/2 cup superfine sugar 1 cup water 1 pint strawberries, washed and hulled Mint for garnish Instructions: Bring sugar and water to a boil. Add strawberries and remove from heat. Steep strawberries until syrup is cool. Puree in a blender and pass through a sieve. Fill half of glass with strawberry puree, then add ice and club soda, seltzer or gingerl ale; garnish glass with mint.
Mashed Sweet Potatoes 4 roasted sweet potatoes, peeled 6 tablespoons butter 1/2 cup warm milk 1 egg, lightly beaten 1/2 teaspoon cinnamon Salt and pepper Instructions: In a large bowl, mash roasted sweet potatoes with butter. Beat in milk, egg and cinnamon. Transfer to a buttered baking dish and bake for 20 to 30 minutes. Serve hot.
Grilled Flank Steak with Shallot and Red Wine Sauce 4 shallots, sliced in thin rings 4 tablespoons olive oil 1 cup red wine 1 cup beef broth Salt and freshly ground black pepper 1 (1 1/2 pound) piece flank steak 1 tablespoon cold butter, in small chunks Special Equipment: A grill or grill pan Instructions: In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
Parmesan Roasted Asparagus 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan 2 lemons cut in wedges, for serving Instructions: Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
White Coffee Gelato 4 large egg yolks 3/4 cup sugar 1/2 teaspoon kosher salt 2 1/2 cups whole milk 1/2 teaspoon pure vanilla extract 1/2 cup heavy cream 1/2 cup whole coffee beans Shaved chocolate, for topping Instructions: In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight. Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate. When people think of Vegas, they think of steaks and giant seafood platters. I consider this spaghetti a new way to define indulgence on The Strip.¿
Manhattan Clam Chowder 2 tablespoons olive oil 1/4 pound fresh slab bacon or fat back, diced 4 carrots, peeled and diced, about 2 cups 1 large onion, peeled and diced, about 1 cup 4 celery stalks, diced, about 1 cup 3 tablespoons fresh oregano 3 tablespoons fresh thyme leaves 2 bay leaves 2 tablespoons chopped garlic 1 teaspoon cayenne pepper 1 cup plum tomatoes, drained and crushed 2 quarts water 2 russet potatoes (about 3/4 pound), cleaned, peeled, and diced 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Salt and freshly ground black pepper to taste Instructions: In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.;
Creamy Roasted Broccoli 2 pounds fresh broccoli, florets removed, about 2 large bunches, divided 1/4 cup olive oil 2 teaspoons orange zest, plus juice from 1 large orange Coarse salt and freshly cracked black pepper 1 1/2 cups heavy cream 2 large garlic cloves, peeled and smashed Instructions: Preheat the oven to 425 degrees F. Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes. Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes. With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.
Busy Day Hotdish 4 tablespoons unsalted butter, plus more for the baking dish 2 pounds ground beef (93 percent lean) Kosher salt and freshly ground black pepper 1 large red bell pepper, chopped 1 bunch scallions (about 6), chopped 2 teaspoons paprika 1 cup frozen corn, thawed 1/3 cup all-purpose flour 2 1/2 cups low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons chopped fresh Italian parsley 1 tablespoon Dijon mustard 2 teaspoons chopped fresh dill 2 teaspoons chopped fresh thyme One 1-pound bag frozen seasoned curly fries 2 cups shredded Swiss cheese Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish. Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn. Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.
Vegan Tofu and Spinach Scramble One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes 1/2 teaspoon ground turmeric Kosher salt and freshly ground black pepper 1/8 teaspoon ground cayenne pepper, optional 2 tablespoons extra-virgin olive oil 3 scallions, thinly sliced, green and white parts separated 5 ounces fresh spinach, chopped (about 5 packed cups) 1 to 2 teaspoons fresh lemon juice 1 cup grape tomatoes, halved 1/2 cup fresh basil, roughly chopped Instructions: Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
Cauliflower Puree with Chestnuts 2 1/2 pounds cauliflower 1/4 cup canola oil 1 tablespoon cumin seeds 1 small dried red chile, broken in half 1 cup thinly sliced shallot 1/4 cup thinly sliced garlic Scant 1/4 cup thinly sliced peeled ginger Scant 1/4 cup thinly sliced mild to moderately hot fresh green chile 1/4 teaspoon ground turmeric 1 scant cup diced plum tomato Kosher salt and freshly ground black pepper 1 cup vegetable stock, chicken stock, or water 2 tablespoons unsalted butter 2 tablespoons thinly sliced peeled ginger 1/4 pound bottled roasted whole chestnuts, halved crosswise and sliced (about 10) Kosher salt 1/4 cup chopped chives 1/4 cup chopped cilantro Instructions: Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces. Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste. Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.) Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper. Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds. Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain. Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.
Ancho-Red Pepper Sauce 3 ancho chile pods 2 tablespoons canola oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups plum tomatoes, and their juices 3 roasted red peppers, coarsely chopped 2 tablespoons red wine vinegar 1 1/2 tablespoons honey Salt and freshly ground black pepper 1/4 cup chopped fresh cilantro leaves Instructions: Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid. Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes. Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.
Mint Ice Cream 1 cup whole milk, well chilled 3/4 cup granulated sugar 2 cups heavy cream, well chilled 1 teaspoon mint extract (or peppermint extract or spearmint extract) 4 to 5 drops green or pink food coloring Instructions: Special Equipment: Mix It In Soft-Serve Ice Cream Maker Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Whiskey Spritz 1 cup bourbon 1 cup orange juice, chilled 1 cup bitter orange liqueur, such as Campari 1 cup sweet vermouth, such as Carpano Antica 3 cups orange-flavored sparkling water, such as Perrier, chilled 1 orange, sliced into rings 1 blood orange, sliced into rings 1 pint blackberries Instructions: Combine the bourbon, orange juice, orange liqueur and sweet vermouth in a punch bowl. Cover and chill until ready to serve, at least 2 hours. To serve, stir in the sparkling water, orange rings, blood orange rings and blackberries. Serve over an ice block or with large cubes of ice.
Spicy Portobello Mushrooms and Roasted Red Peppers 2 tablespoons extra-virgin olive oil 4 tablespoons crushed red pepper flakes 4 tablespoons crushed dried oregano 2 cloves garlic, minced 6 large portobello mushroom caps, cleaned, and sliced into 1/2-inch strips 2 (12-ounce) jars roasted red peppers, drained and sliced Instructions: In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic. Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish. Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
How to Make Peanut Butter Kiss Cookies \| Peanut Butter Blossoms Nonstick cooking spray 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon fine salt 1 cup smooth peanut butter (not natural) 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup vegetable shortening 1 3/4 cups packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 2 cups peanut butter chips Your favorite jelly thinned with a splash of liqueur (optional) 48 to 60 chocolate kiss candies Instructions: Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray Combine the flour, baking soda and salt in a medium bowl. Set aside. Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips. Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.) Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
Chocolate-Cherry Bombs 1/3 cups boiling Water 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin 1 can (5 oz.) Evaporated Milk 2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped 14 maraschino cherries with stems, drained Instructions: 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved. 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended. 3. Pour into 14 (3 oz. 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve. Variation: Substitute mini-muffin pan or ice cube tray for paper cups.
Raspberry Brownie Indulgence Crisco® Original No-Stick Cooking Spray 1 (19.5 oz.) pkg. Pillsbury® Chocolate Fudge Family Size Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs 3/4 cup Smucker's® Red Raspberry Preserves 1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting Instructions: HEAT oven to 350 degrees F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely. SPREAD preserves over cooled brownie to within 1/2-inch of edge. POINT five-star tip of at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.
Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle 1 (10-ounce) box chopped frozen organic spinach Salt and freshly ground black pepper Freshly grated nutmeg 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons dried currants or chopped raisins 2 to 3 tablespoons toasted pine nuts 2 large cloves garlic, finely chopped 1/4 cup freshly shredded Parmigiano-Reggiano cheese 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin 1/4 cup extra-virgin olive oil 1 carrot, finely chopped 1 onion, finely chopped 4 cloves garlic, thinly sliced 1 large fresh bay leaf A few sprigs fresh rosemary, leaves removed and finely chopped A few sprigs fresh sage, thinly sliced 1/4 cup tomato paste 1 cup dry white wine 2 cups chicken stock-in-a-box 1(28-ounce) large can San Marzano tomatoes 2 pounds hot or sweet Italian sausage or combination of both 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle 1 tablespoon butter A generous handful fresh sweet basil leaves, torn or shredded A small handful fresh flat-leaf parsley, finely chopped 1 large loaf ciabatta bread 2 tablespoons extra-virgin olive oil 4 portabella mushroom caps 1 onion, halved and sliced 2 cubanelle peppers, seeded and sliced 1 red chile pepper, thinly sliced 2 large cloves garlic, sliced 1/2 cup chicken stock or water Salt and freshly ground black pepper 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock) 12 ounces sharp provolone cheese, shredded A small handful fresh flat-leaf parsley for garnish Instructions: For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl. Season the spinach with salt, black pepper, and a little nutmeg. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you. Divide the filling evenly among the meat slices. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package. Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over. For the sauce: Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute. Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. Stir in the chicken stock and tomatoes. Break up the tomatoes with a spoon or potato masher. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally. After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan. Add the browned links to the sauce and gently submerge them, nestling them in with the meat bundles. Simmer the mixture 30 minutes more to cook the sausages through and combine their flavor into the sauce. Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining. Remove the meat bundles to a platter and cover with foil to keep warm. Remove the sausages to a separate plate to cool. Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you. Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside. Cook's Note: Reserve the sausages and any remaining spoonfuls of sauce for a make-ahead meal later in the week. Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone, recipe follows. Special equipment: Kitchen twine . To make sandwiches: If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven. Meanwhile, heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more. Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal. Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper. To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. Add a ladle of sauce to the mushroom pan. Preheat the oven to 375 degrees F. Split the bread horizontally then halve into 4 large pieces. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. Halve the sausages lengthwise. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. Garnish with parsley and serve.
Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette 2 red peppers 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon olive oil 2 Spanish onions, thinly sliced 2 cloves garlic, finely chopped Salt and pepper 4 small new potatoes 2 tablespoons olive oil Salt and freshly ground pepper 2 tablespoons olive oil Charred peppers Caramelized onions Roasted potatoes 12 eggs, lightly beaten 1/4 pound goat cheese, crumbled Finely chopped fresh parsley 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and freshly ground pepper 1/2 bunch curly parsley leaves 2 scallions including green tops, thinly sliced 6 cherry tomatoes, cut in half 4 button mushrooms, cleaned and thinly sliced 2 tablespoons toasted pine nuts Instructions: For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne. For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper. For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices. For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.
Cin Chili Stuffed Poblano Peppers 6 fresh poblano peppers 1 pound Cin Chili recipe follows, chilled 8 ounces shredded cheese (recommended: Mexican style cheese) 1 teaspoon chicken bouillon granules 2 tablespoons olive oil 1/2 teaspoon salt 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 teaspoon beef bouillon granules 1 (8-ounce) can tomato sauce (recommended: Hunt's) 5 tablespoons red chili powder 1 tablespoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Preheat the oven to 375 degrees F. Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes). Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish. 1/4 teaspoon ground black pepper In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Enchiladas with Chilitomato Salsa 2 cups water 1/2 cup white vinegar 2 tablespoons olive oil 4 garlic cloves, sliced 1 tablespoon dried oregano 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 2 tomatoes, peeled, seeded, diced 1 large red onion, diced 1 cup vegetable oil 12 large corn tortillas 1 cup shredded Manchego cheese 1 cup shredded Panela cheese 1/2 cup crumbled Cotija cheese Chopped fresh cilantro 6 dried Ancho chilies Instructions: Toast chilies over gas flame, turning frequently. Remove from heat. Bring water and vinegar to boil in heavy medium saucepan. Add chilies. Remove from heat. Let stand until softened, about 20 minutes. Heat oil in heavy large skillet over medium heat. Add garlic, oregano, coriander and cumin and stir until fragrant. Add tomatoes and cook until soft. Transfer to processor. Add chilies, soaking liquid and half of onion. Puree until smooth. Season to taste with salt and pepper. Preheat oven to 350 degrees F. Pour vegetable oil into large skillet and heat over medium heat. One at a time dip tortillas into sauce and shake off excess. Transfer tortillas, one at a time, to skillet and cook 10 seconds on each side. Drain on rack. Combine cheeses in medium bowl. Reserve 1/2 cup cheese. Divide remaining cheese into 12 portions. Spoon onto lower half of each tortilla. Sprinkle remaining onion over. Roll up each tortilla to form tube. Arrange on baking sheet, seam side down. Bake until cheese melts, about 3 to 5 minutes. Heat remaining sauce. Spoon onto 4 plates. Top with 3 enchiladas. Sprinkle with remaining cheese and cilantro and serve.
Sea Breeze Ice cubes 2 fluid ounces vodka 2 fluid ounces cranberry juice 2 fluid ounces grapefruit juice, preferably freshly squeezed Lime wedge Instructions: Fill a highball glass with ice. Pour the vodka, cranberry, and grapefruit juice over the ice. Stir gently. Squeeze the lime into the drink, then drop it into the glass. Serve.
Lightning Chili and Rice 3 tablespoons vegetable oil 1 large onion, finely chopped 2 teaspoons chopped garlic 2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers) 2 pounds ground beef 2 teaspoons ground cumin 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon black pepper 2 tablespoons tomato paste 2 tablespoons hot sauce (recommended: Tabasco) 2 (16 ounce) cans kidney beans 1( 29 to 32-ounce) can diced tomatoes 1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish 1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish 4 cups beef consomme 2 cups brown rice 2 tablespoons butter Instructions: Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes. While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes. Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.
Chocolate Chip Caramel Ice Cream Sundae 2 sticks butter, softened, plus more for greasing 1 cup brown sugar 1/2 cup white sugar 2 whole eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon (heaping) instant coffee granules 8 ounces chocolate chips or chocolate chunks (more to taste!) Hot fudge, for drizzling Caramel sauce, for drizzling Vanilla ice cream Whipped cream Maraschino cherries Instructions: Preheat the oven to 375 degrees F. Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together. In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks. Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface. Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.) To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.
Tequila Mussels 1 tablespoon olive oil 1 small onion, peeled and thinly sliced 1/2 red bell pepper, seeded and thinly sliced 1/2 yellow bell pepper, seeded and thinly sliced 1 cup thinly sliced jicama Salt Freshly ground black pepper 1/2 cup tequila 1 cup tomatoes, peeled, seeded, small diced 2 cups shrimp or seafood stock 1/2 cup coconut milk 2 dozen fresh mussels, cleaned and debeared 1/4 cup finely chopped fresh cilantro 8 small corn tortillas, cut into thin strips Creole seasoning Instructions: In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.
Sour Cream Noodle Bake 1 1/4 pounds ground chuck One 15-ounce can tomato sauce 1/2 teaspoon salt Freshly ground black pepper 8 ounces egg noodles 1/2 cup sour cream 1 1/4 cups small curd cottage cheese Pinch red pepper flakes 1/2 cup sliced green onions (less to taste) 1 cup grated sharp Cheddar Crusty French bread, for serving Instructions: Preheat the oven to 350 degrees F. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes. Serve with crusty French bread. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Tomato Soup Cupcakes, Cream Cheese Frosting 1 cup sugar 1/2 cup shortening 1 teaspoon baking soda 1 (10 3/4-ounce) can tomato soup 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 cup nuts, chopped (optional) 1/2 cup raisins (optional) 1 (8-ounce) package cream cheese 1 1/2 cups confectioners' sugar Cream Cheese Frosting, recipe follows 4 ounces cream cheese, room temperature 1/2 cup unsalted butter, room temperature Pinch salt 2 1/4 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening. In a separate bowl, add the baking soda to the tomato soup. Mix the flour, salt, baking powder, nutmeg, and cloves in another bowl. Alternate adding the soup mixture and the flour mixture to the shortening, starting and ending with the soup mixture. Add in the nuts and raisins, if desired, and combine only until mixed. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Cream Cheese Frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until smooth. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Once all sugar is incorporated, increase the speed to medium-high and beat until light and fluffy. Use right away or refrigerate until needed.
Lemon Macaroon Chicks One 14-ounce bag sweetened coconut flakes 1/4 cup prepared lemon curd 4 large egg whites Pinch fine salt 15 small orange and/or yellow jelly beans 60 mini chocolate chips (about 2 tablespoons) Instructions: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency. Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes. Meanwhile, cut the jelly beans in half lengthwise and set aside. Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes. Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.
Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.
Barbecued Chicken 6 (22-ounce) chicken halves (fryers are best) 2 (16-ounce) bottles barbecue sauce 5 to 7 pounds charcoal briquettes Lighter fluid Instructions: Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out. Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle). Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Shrimp with Cocktail Sauce 1 lemon Kosher salt 2 pounds large shrimp in the shell (about 30) 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup (recommended: Heinz) 3 tablespoons prepared horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Instructions: Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
Pigs in Blankets with Harissa Ketchup and Honey Mustard 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed 4 chicken sausages, patted dry 1 large egg, beaten Everything bagel topping, for sprinkling Harissa Ketchup, recipe follows, for serving Honey Mustard, recipe follows, for serving 1 cup ketchup 2 tablespoons harissa 1 cup Dijon mustard 3 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside. On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard. Stir together the ketchup and harissa in a small bowl. Stir together the mustard and honey in a small bowl.
Mini Brownie Bites with Orange Cream Cheese Frosting 1 1/2 sticks unsalted butter 4 ounces semisweet chocolate, chopped 1 cup sugar 2 large eggs 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1/3 cup all-purpose flour 1/2 stick butter, room temperature 8 ounces cream cheese, room temperature 4 cups powdered sugar 3 tablespoons orange juice 1 tablespoon orange zest Instructions: Preheat the oven to 350 degrees F. Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray. Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly. Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan. Bake for 30 minutes. Remove from oven and let cool completely on wire rack. Cream Cheese Frosting: Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip. Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies.
Peanut Soup 1 pound roasted unsalted peanuts, shelled 3 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 sticks celery, finely chopped 2 tablespoons finely chopped leeks, white part only 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Salt and pepper 6 1/2 cups beef and chicken stock, recipe follows 1/2 cup milk 1/2 cup cream Chopped parsley, for garnish Chopped peanuts, for garnish 1 cup kosher salt 1 gallon water 5 chicken drumsticks 1 pound piece beef loin, tenderloin (not filet) 3 celery stalks 1 leek, trimmed 1 onion, trimmed 2 garlic cloves 1 tomato 1 carrot Salt and pepper 1 bay leaf 2 cardamom pods Instructions: In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts. Make a brine by combining salt and water in a large bucket. Soak chicken in salt water for 2 hours. Remove chicken and rinse thoroughly. Bring the beef to a boil reduce the heat and let simmer for 30 minutes; skimming off the foam from the surface with a wooden spoon. Add the chicken and bring back to a boil still removing foam from surface. Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through. Remove meat and strain the broth through a cheesecloth, twice.
Turkey-Vegetable Parmesan 1 small eggplant, cut into 1/4-inch-thick rounds 1 small zucchini, cut into 1/4-inch-thick rounds Kosher salt 3 tablespoons extra-virgin olive oil 4 turkey cutlets (about 1 1/4 pounds) All-purpose flour, for dredging 2 tablespoons unsalted butter 2 plum tomatoes, chopped 1/2 cup dry white wine 1/4 cup roughly chopped fresh basil 4 thin slices fresh mozzarella cheese 1/4 cup grated parmesan cheese Instructions: Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini. Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate. Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.
The Best Old-Fashioned Doughnuts 2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup granulated sugar 1 tablespoon baking powder 1 1/4 teaspoons plus 1/8 teaspoon kosher salt 1 teaspoon freshly grated nutmeg 2/3 cup plus 6 tablespoons buttermilk 1/2 cup sour cream 1 large egg and 1 egg yolk, beaten to blend 1 tablespoon plus 1 teaspoon vanilla paste 3 tablespoons vegetable oil, plus more for frying 2 cups confectioners' sugar Instructions: Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork). Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup). Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.\u202f Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts). Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F. Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches. \u202f Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary. Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
Exotic Panna Cotta with Tropical Sorbet 8 3/4 ounces heavy cream 1 3/4 ounces tropical puree 1 1/2 ounces sugar 1 sheet gelatin Exotic Jelly, recipe follows Exotic Fruit Soup, recipe follows 8 3/4 ounces tropical puree 1 3/4 ounces sugar 1 sheet gelatin 1-ounce mango puree 1-ounce papaya puree 1/2-ounce passion fruit puree 1-ounce Exotic Syrup, recipe follows 1/2 cup diced mango 1/2 cup diced papaya 1/2 cup diced pineapple 1/2 lemon, zested 1/2 orange, zested 1/2 vanilla bean, cut in 1/2 lengthwise 1/2 cinnamon stick 4 ounces sugar 1 cup water Instructions: Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass. In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve. Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.
Smoked Duck, Sweet Corn, and Mushroom Pasta 2 tablespoons duck fat 1 cup minced onions 2 ears sweet corn 4 cups assorted exotic mushrooms Salt and black pepper 1 pound smoked duck, julienned 1 tablespoon chopped garlic 2 cups heavy cream 1 pound angel hair pasta 1/2 cup grated Parmigiano-Reggiano Drizzle white truffle oil 2 tablespoons chopped chives Fresh truffle shavings, for garnish, optional Instructions: Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.
Baked Rigatoni with Sausage 1 cup whole milk ricotta cheese 1/2 cup fresh basil leaves, chopped 1/2 teaspoon kosher salt 1/4 teaspoon kosher salt, plus more for the pasta 1 pound rigatoni pasta 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1 large or 2 small heads broccoli, chopped into small florets 1 clove garlic, peeled and chopped One 25-ounce jar marinara sauce 1 cup freshly grated Parmesan cheese 1 1/2 cups shredded mozzarella cheese Instructions: Preheat the oven to 400 degrees F. For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside. For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water. Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly. Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
Chunky Guacamole 2 firm-ripe avocados, diced (1 1/2 cups) 1/3 cup chopped red onion 1/4 cup fresh cilantro leaves, coarsely chopped 1 1/2 tablespoons fresh lime juice Salt Instructions: In a medium bowl, combine all the ingredients and toss gently to combine.
Espresso Biscotti 2 cups all-purpose flour 2 tablespoons ground espresso powder 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup sugar 1/2 teaspoon salt, or to taste 2 tablespoons grated orange zest 3 large eggs 1 teaspoon vanilla 3/4 cups natural almonds, toasted and chopped Instructions: Preheat oven to 350 degrees F. In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds. Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart. Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.
Giant Hoagie 1 cup packed fresh basil leaves 5 cloves garlic 2 cups mayonnaise 2 tablespoons lemon juice Kosher salt 1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons honey 1/4 cup olive oil Kosher salt and freshly ground black pepper 4 heads romaine, finely shredded 2 red bell peppers, very thinly sliced 2 yellow bell peppers, very thinly sliced Kosher salt and freshly ground black pepper One 6-foot hoagie roll 4 pounds spicy capicola, sliced 4 pounds mortadella, sliced 4 pounds genoa salami, sliced 1 pound provolone, sliced 12 Roma tomatoes, sliced 2 cup sliced green olives 2 cups sliced pepperoncini 2 cups sliced roasted peppers Instructions: For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl. For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined. For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper. Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side. Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers. Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.
Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish 1/4 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 3 cloves garlic, coarsely chopped 1 teaspoon sesame oil 1 (2 pound) boneless pork tenderloin Salt and freshly frond pepper Instructions: Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.
Grilled Cheesy Meatloaves 1 bunch scallions (white and light green parts), cut into pieces 1 stalk celery, cut into pieces 1/4 cup fresh parsley 1 pound 90 percent lean ground beef sirloin 1 cup panko breadcrumbs 1 large egg 2 teaspoons Worcestershire sauce, plus more for brushing Kosher salt and freshly ground pepper 3 ounces sharp cheddar cheese, cut into four 2-inch-long sticks Cooking spray 3 assorted bell peppers, quartered or cut into large chunks 1/4 cup ketchup Instructions: Preheat a grill to medium high. Pulse the scallions, celery and parsley in a food processor until finely chopped; transfer to a bowl. Add the beef, panko, egg, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste. Mix with your hands, then divide into 4 portions; set a piece of cheese on each. Mold the beef around the cheese and form into mini oval-shaped loaves. Stack 2 large sheets of heavy-duty foil; coat the top sheet with cooking spray. Arrange the meatloaves 1 1/2 inches apart in the center of the foil; coat with cooking spray. Bring the foil edges together to make a packet and crimp to seal. Set the packet seam-side down on the grill; add the peppers to the grill, skin-side down. Cover and cook 10 minutes. Flip the peppers, brush with Worcestershire sauce and sprinkle with salt; flip the packet. Continue cooking, covered, 5 to 8 more minutes. Remove the peppers and packet from the grill. Brush the meatloaves with ketchup. Return the open packet to the grill; cook 5 more minutes.
Cold Heirloom Tomato Soup with Tropical Lobster Relish 1/4 cup olive oil 3 cups peeled and thinly sliced onions 3 tablespoons thinly sliced garlic 2 bay leaves 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths 1 tablespoon plus 1/4 teaspoon salt 1/2 teaspoon thyme leaves 4 cups water 2 cups chicken stock 1 tablespoons lemon juice Hot sauce 1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole 1/2 cup finely diced mango 1/2 cup finely diced papaya 1/2 cup finely diced pineapple 1 lime, juiced 1 lemon, juiced 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh oregano leaves 2 teaspoons chopped fresh parsley leaves 2 teaspoons chopped scallions 1 teaspoon chopped fresh chives Pinch freshly ground black pepper 8 tablespoons creme fraiche, for garnish Basil sprigs, for garnish Instructions: In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup. While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine. When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.
Lamburgers with Sweet Caramelized Onions 20 pearl onions, peeled 1 tablespoon olive oil 1 tablespoon brown sugar 1 pound ground lamb 2 tablespoons all-purpose flour 1 egg, beaten 1/2 teaspoon freshly ground nutmeg Salt and pepper to taste Focaccia bread, cut into 4 to 5 inch rounds 1 cup feta cheese, crumbled Fresh mint leaves Instructions: Cook onions in simmering, salted water for 5 minutes, then drain. Heat olive oil in a small saute pan, add onions and sugar, toss to coat. Cook, tossing occasionally, until onions are tender and golden brown. In a large bowl mix the ground lamb with the flour, beaten egg, ground nutmeg and salt and pepper. Separate the mixture into 4 equal patties. On a hot grill or barbecue grill patties for approximately 5 minutes on each side (for a medium rare burger) or until desired degree of doneness. After cutting the focaccia into rounds, slice each round in half. Lay the grilled lamburgers on top of focaccia. Crumble the feta over patties. Top with caramelized onions (cut in half), a drizzle of olive oil and fresh mint leaves. Replace remaining rounds of focaccia. Suggested Drink: Banrock Station Southeast Australia Shiraz, 1997
Italian Barbecued Chicken with Polenta 4 bone-in chicken thigh and leg or chicken breasts Salt and freshly ground black pepper 2 teaspoons poultry seasoning 2 teaspoons grill seasoning 3 tablespoons extra-virgin olive oil 4 thick cut slices pancetta or bacon, chopped 1 medium red onion, chopped 2 cloves garlic, grated or finely chopped 1 to 2 sprigs fresh rosemary, finely chopped 1/4 cup balsamic vinegar 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 cup tomato sauce 2 1/2 cups chicken stock 1 1/2 cups milk 1 cup quick cooking polenta 2 tablespoons butter 1/2 cup grated Parmiginao-Reggiano Torn fresh basil leaves Instructions: Preheat oven to 400 degrees F. Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more. Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat. Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
Hazelnut-Mocha Dacquoise 1 1/3 cups blanched hazelnuts 1 1/2 cups plus 1/3 cup sugar 1 tablespoon kosher potato starch 6 large egg whites 1/4 teaspoon salt 1/4 cup whole milk 5 cups heavy cream 8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping 1 tablespoon instant espresso powder Instructions: Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl. Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down. Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes. Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely. Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat. Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
Pear and Cheese Empanadas 2 cups all-purpose flour 1/2 teaspoon fine sea salt 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces, at cool room temperature 1 large egg 1 large egg yolk 2 tablespoons iced water Filling: 1 teaspoon walnut oil 1 teaspoon olive oil 1 1/2 cups ripe, peeled, cored (1/2-inch dice) D'Anjou pears 4 ounces crumbled blue cheese 1/2 cup toasted, coarsely chopped walnuts (see Note, above) 1 tablespoon chopped fresh sage 1 teaspoon fine sea salt 1/8 teaspoon freshly ground white pepper Instructions: Dough: Mix the flour and salt in a medium bowl and make a well in the center. Place the butter, egg and yolk in the well. Rub the mixture between your fingertips until it forms a crumbly mass. Sprinkle with the water and knead in the bowl until it comes together into a dough. (If the dough seems too moist, sprinkle with additional flour, and knead it in briefly.) Divide the dough into 2 thick disks, and wrap each in plastic wrap. Refrigerate until chilled, about 2 hours.; Filling: In a medium skillet, heat the walnut and olive oils over high heat. Add the pears and cook, stirring occasionally, until lightly browned and beginning to give off their juices, about 2 minutes. Transfer to a medium bowl and cool completely. Stir in the remaining ingredients. Cover and refrigerate until ready to use. Assembly: 1 large egg beaten with 1 tablespoon water, for glazing If the dough is too hard to roll easily, let it stand at room temperature to warm slightly. On a lightly floured surface, working with 1 portion of dough at a time, roll into a 1/16-inch thick circle. Using a small saucer as a guide, cut out six 4 1/2-inch rounds. Repeat with the remaining dough. Place equal amounts of the filling on the lower halves of the rounds. Fold over to enclose the filling, then crimp closed with the tines of a fork. Place on a parchment paper-lined (or lightly greased) baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Brush the empanadas lightly with the egg mixture. Bake until golden brown, 15 to 20 minutes. Serve warm.
Vampire Cocktail 1 scoop vanilla ice cream 1 oz. triple sec 1/2 oz. white creme de cacao Drizzle of grenadine Instructions: Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.
Spiced Venison 1 pound venison 2 egg yolks 1 tablespoon Korean chile paste (available in Japanese grocery stores) 1/2 teaspoon salt 1/2 cup bread crumbs 1 tablespoon sesame seeds 1/4 teaspoon ginger powder 1 teaspoon sugar 1/2 teaspoon Korean chile powder 1/2 teaspoon white pepper 1 teaspoon nori seaweed 3 tablespoons olive oil Instructions: Preheat oven to 375 degrees F. In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours. Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.
Mark's Awesome Chicken Sandwich 2 boneless chicken breasts Salt, pepper, onion powder, garlic powder and cayenne pepper to taste 2 tablespoons olive oil One 10-ounce box sliced mushrooms 1/2 cup Marsala wine 1 loaf Italian bread 1/2 cup grated Parmesan cheese 1/2 pound thinly sliced provolone cheese 1/2 pound thinly sliced Swiss cheese 1 jar roasted red peppers Instructions: Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated. Meanwhile, take a loaf of Italian bread and invert it. Cut a \V\ wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in. Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.
Air Fryer Buffalo Mushroom \Wings\ 1 cup milk of choice, such as unsweetened almond or soy 1/2 cup all-purpose flour 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 8 ounces oyster mushrooms, torn into strips 1/3 cup Buffalo-style hot sauce, such as Frank\u2019s, plus more to taste 2 cups all-purpose flour 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon ground mustard Kosher salt and freshly ground black pepper Nonstick cooking spray, for the mushrooms Ranch dressing and carrot and celery sticks, for serving Instructions: For the mushrooms and marinade: Whisk the milk, flour, chili powder, cumin, garlic powder, onion powder, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the mushroom strips and set aside to marinate for at least 30 minutes and up to 2 hours. For the coating: Meanwhile, whisk the flour, chili powder, cumin, garlic powder, onion powder, paprika, mustard, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Working in batches, use tongs to lift some of the mushrooms from the marinade, letting the excess drip off. Toss in the coating until fully covered, then transfer to a plate. Spray both sides thoroughly with nonstick spray and arrange in a 6-quart air fryer. Cook at 375 degrees F until the coating is golden brown and crispy, about 10 minutes (see Cook's Note). Flip the pieces over and cook until extra crispy on both sides, an additional 5 minutes. Remove to a wire rack while coating and frying the remaining batches. (The fried pieces can be kept warm in a 200 degree F oven, if needed.) Add the mushrooms to a large bowl and drizzle with the hot sauce. Toss to coat completely, adding more if desired. Serve immediately with ranch and a side of veggie sticks for dipping.
Potted Beef and Celery Root with Celery Gremolata 3 pounds beef chuck or other stew meat, cut into 2-inch cubes Kosher salt and coarse black pepper All-purpose flour, for dredging 1/4 cup olive or vegetable oil 4 cloves garlic, crushed 2 medium celery roots, peeled and cubed 2 medium onions, chopped 3 tablespoons tomato paste 2 cups beef stock 1 1/2 cups dry red wine 1/4 cup Worcestershire sauce Herb bundle (fresh sage, bay and parsley), tied with kitchen string 1 cup fresh flat-leaf parsley leaves, chopped 4 ribs organic celery with leafy tops, chopped 2 anchovy fillets, finely chopped, optional 1 lemon, juiced About 3 tablespoons EVOO Shaved pecorino curls Mashed or boiled baby potatoes, or crusty bread, for serving Instructions: Preheat the oven to 325 degrees F. Pat the meat dry and sprinkle with salt and pepper, then dredge in flour. In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside. Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly. For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese. Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.
Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce 4 lamb shanks, scored on narrow end with knife Salt and freshly ground pepper 3 tablespoons olive oil 1 large onion, coarsely chopped 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 6 sprigs fresh thyme 2 cups dry red wine 4 to 6 cups homemade chicken stock 2 serrano peppers, finely diced 1/2 cup dark brown sugar 1 cup red wine vinegar Sweet Potato Risotto with Roasted Chanterelles, recipe follows 8 to 10 cups water 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large onion, finely chopped Salt and freshly ground pepper 2 cups arborio rice 1 cup dry white wine 1 large sweet potato, baked, peeled and pureed 2 tablespoons cold unsalted butter 1/2 cup grated Parmesan 2 tablespoons pine nuts, lightly toasted 2 cups balsamic vinegar, reduced to 1/4 cup Roasted Chanterelles, recipe follows 2 teaspoons truffle oil 1/2 pound chanterelles 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate. Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender. Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste. Serve with Sweet Potato Risotto with Roasted Chanterelles. Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente. Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil. Preheat oven to 425 degrees F. Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.
Frankenstein Crispy Rice Treats Nonstick cooking spray, for the baking dish 3 tablespoons unsalted butter 4 cups mini marshmallows, plus more for decorating 1/4 teaspoon green food coloring 6 cups crisp rice cereal, such as Rice Krispies One 12-ounce bag semisweet chocolate chips Black icing and candy decorations, for topping Instructions: Coat a 9-by-13-inch baking dish with nonstick spray. Melt the butter in a Dutch oven or large pot over low heat. Add the marshmallows and food coloring and cook, stirring, until the marshmallows are completely melted, about 3 minutes. Remove from the heat and fold in the rice cereal. Transfer to the prepared baking dish. Spray your hands with nonstick spray and pat the mixture into an even layer. Refrigerate until firm, about 1 hour. Flip the baking dish onto a cutting board and gently tap to release the treats. Trim the edges, then cut in half lengthwise to make 2 long rectangles. Cut each rectangle into 5 equal pieces, each about 2 inches wide. Line a rimmed baking sheet with wax paper. Add the chocolate chips to a small microwave-safe bowl. Microwave at 50% power, stopping to stir about halfway, until just melted, about 1 minute. Dip a short edge of each rectangle into the melted chocolate to create hair. Use a toothpick to move the chocolate around to create special hair patterns. Put a dot of icing on the back of the candy decorations to stick on facial features. Use another dot of icing to stick a mini marshmallow on the sides of each head for neck bolts. Draw on additional features with the icing. Serve immediately or store in a cool, dry place.
Dressed Up Avocados with Serrano Ham 3 ripe Haas avocados, halved, pitted and scooped from skin with spoon The juice of 1 lemon 1/4 pound thinly sliced Serrano ham, proscuitto may be substituted Extra- virgin olive oil, for drizzling 2 tablespoons chopped fresh cilantro Salt and pepper, to your taste Instructions: Halve each half avocado lengthwise and arrange quartered avocados on a platter. Heat lemon 10 seconds on high in microwave to get the juices flowing. Dress avocados with lemon juice, wrap with ham, then continue to dress with extra virgin olive oil, cilantro and salt and pepper, serve.
Yam Fried Chicken 3 pounds sweet potatoes, peeled and diced into 1-inch cubes 1 stick butter or margarine 1 pound sugar Florence's Fried Chicken, recipe follows 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher's grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch 1 whole chicken, cut into 10 pieces 1 tablespoon salt 1 tablespoon ground pepper 4 cups shortening Instructions: Put sweet potatoes and 6 cups water in a saucepan or stockpot on high heat. Cook until still slightly firm, 12 to 15 minutes from the time the heat is ignited. Pour off all water, reserving 2 cups. Return potatoes, butter, sugar and the 2 cups reserved water to the pot over high heat. Cook until the liquid starts to caramelize, about 15 minutes. Remove potatoes, leaving the caramelized liquid. Cook the yam sauce an additional 5 minutes on high heat. Add Fried Chicken. (Eat the potatoes. They are delicious.) For Florence's fried chicken seasoning: Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl. For the chicken: Sprinkle chicken with salt and pepper. Melt shortening in a heavy skillet or Dutch oven on medium heat. Cover chicken in Florence's fried chicken seasoning. Drop in skillet. Cook in two batches (white and dark separately), turning halfway through, until internal temperature reads 165 degrees F in the thickest part of the meat (not touching the bone), approximately 20 minutes.
Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze 2 cups balsamic vinegar 1 teaspoon honey 1/4 teaspoon coarsely ground black pepper, plus more for seasoning 3 medium eggplants, sliced 1/4-inch thick (you will need 12 equal slices) 1/3 cup pure olive oil 8 (1/4-inch thick) slices Manchego cheese Salt 16 fresh basil leaves, plus 2 tablespoons chopped fresh basil Instructions: Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy. Stir in the honey and coarsely ground black pepper and transfer to a bowl. Can be made 1 day in advance and refrigerated and brought to room temperature before using. Heat the grill to high. Brush both sides of the eggplant with oil and season with salt and pepper. Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes. Turn over and continue grilling until just cooked through, 4 to 5 minutes longer. Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper. Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese. Carefully return the stacks to the grill and grill for 2 minutes, or until the cheese is slightly melted. Remove the stacks to a large dinner plate and drizzle with some of the balsamic-black pepper glaze. Garnish with some of the chopped basil.
Shrimp and Cabbage Stir-Fry 1 large egg white 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon soy sauce 1 1/4 pounds medium shrimp, peeled and deveined 2 teaspoons hoisin sauce 1 1/2 teaspoons sherry vinegar or rice wine vinegar 1/2 cup low-sodium chicken broth or water 2 tablespoons vegetable oil 4 scallions, cut into 1/2-inch pieces, white and green parts separated 1 tablespoon finely grated peeled ginger 1 clove garlic, finely grated 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces Cooked white rice, for serving (optional) Instructions: Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside. Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Fettuccine Alfredo with Zucchini Ribbons 2 tablespoons olive oil 2 cloves garlic, minced 2 medium zucchini (about 8 ounces each) 12 ounces Fettuccine pasta, preferably whole wheat 1 tablespoon all-purpose flour 1 cup cold 1% low-fat milk 1/2 cup evaporated skim milk (not condensed milk) 1/2 teaspoon salt, plus more to taste 3/4 cup freshly grated Parmesan cheese 1/4 cup finely chopped fresh parsley leaves Instructions: Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen. To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley. Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D
Clinton Meets Delancy 1/8 teaspoon prepared horseradish 1 teaspoon spicy mustard Honey, to mix with mustard, optional 2 slices pumpernickel bread 4 ounces all-beef salami (recommended: Katz's) 2 ounces Havarti dill cheese 2 marinated red cherry peppers 1 red hot pepper, for garnish 1 green hot pepper, for garnish Instructions: Mix horseradish with mustard and honey, if desired. Spread on top and bottom slices of bread. Layer salami and cheese slices. Slice, drain and remove seeds from peppers. Place in center of sandwich. Garnish with 1 red and 1 green hot pepper.
Garlic and Herb Eggplant 2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, thinly sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint Instructions: Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours. Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels. Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
Chicken Chorizo Patty Melt 1 pound ground chicken 6 ounces fresh chorizo 2 cloves garlic, minced 2 tablespoons chopped fresh oregano leaves 1 teaspoon kosher salt 1 tablespoon butter 1 tablespoon vegetable oil 1 large or 2 regular Vidalia or sweet onions, halved and sliced Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 4 flat bread, naan or pita, halved 8 to 10 slices Jarlsberg or Swiss cheese Ketchup, for dipping Instructions: Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes. Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside. Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping.
Zarda Bar-B-Q Creeper Sauce 18 1/2 ounces spicy barbeque sauce, such as Zarda Bold and Spicy Bar-B-Q Sauce 2 tablespoons cayenne pepper 1 habanero pepper, diced 1 jalapeno pepper, diced Instructions: Pour the barbeque sauce into a blender. Add the cayenne, habanero and jalapeno peppers. Blend on medium speed until smooth.
Smirnoff Moscow Mule 1.5 oz. Smirnoff No.21 Vodka 3 oz. ginger beer 1 teaspoon(s) sugar syrup 0.25 oz. lime juice 1 sprig(s) mint 1 slice(s) lime(s) Instructions: In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.;
Braised Turkey Braciole 3/4 cup breadcrumbs 1/2 cup chopped mixed pitted olives 1/2 cup freshly grated Parmesan cheese 1/3 cup capers, drained 1/3 cup chopped fresh Italian parsley 1/4 cup olive oil 2 1/4 teaspoons kosher salt Two 2.5-pound boneless turkey breast halves, butterflied and pounded slightly 6 slices provolone cheese 2 cloves garlic, smashed and peeled 1 cup dry white wine One 25-ounce jar tomato puree, such as Mutti 2 sprigs fresh basil Instructions: Preheat the oven to 400 degrees F. In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt. Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt. Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate. To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.
Christmas Tree Cheese Ball 8 ounces cream cheese 8 ounces sharp Cheddar 1/4 teaspoon cayenne 2 to 3 dashes Worcestershire sauce 3 scallions, sliced Juice of 1/2 lemon Kosher salt and freshly ground black pepper 1/4 cup very finely chopped fresh flat-leaf parsley 1/4 cup chopped fresh dill 2 tablespoons pomegranate seeds Buttery crackers, such as Ritz, for serving Instructions: Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes. Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs. Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.
Fresh Peaches and Cream Rustic Pie 1/2 Perfect Pie Dough (1 disk), recipe follows 3 cups peeled, pitted, and sliced peaches 1/2 cup brown sugar 2 tablespoons flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon fresh lemon juice Flour, for dusting 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten 2 teaspoons sugar (recommended: turbinado) Vanilla bean ice cream or fresh whipped cream, for garnish 1 1/2 cups flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen 4 to 6 tablespoons ice cold water Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined. On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar. Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream. In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
Roasted Vegetables with Balsamic Glaze 2 large sweet onions, peeled and cut into quarters 2 sweet potatoes, peeled and cut into 1-inch pieces 8 ounces Brussels sprouts, trimmed and halved 1/2 medium butternut squash, peeled and diced 8 ounces carrots, peeled and cut on the bias into 1-inch slices 8 ounces fingerling potatoes, halved 1 head garlic, cloves separated and left unpeeled 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup vegetable broth 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons honey 2 teaspoons country Dijon mustard (see Cook's Note) 1 teaspoon lemon juice Kosher salt and freshly ground black pepper Instructions: For the roasted vegetables: Preheat the oven to 400 degrees F. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving. For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
Jicama Tabbouleh and Chicken Salad 1 3/4 pound jicama, peeled 2 cups packed fresh flat-leaf parsley leaves, chopped 1 cup packed fresh mint leaves, chopped 2 medium tomatoes, chopped 1 Persian cucumber, chopped 1/2 onion, finely chopped 4 tablespoons extra-virgin olive oil 2 tablespoons lemon juice Kosher salt and finely ground black pepper 6 chicken cutlets 1 1/2 teaspoons smoked paprika Instructions: Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl. In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt, and 3/4 teaspoon pepper. Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken. Preheat a grill to medium-high heat. Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes. Serve, topped with the jicama tabbouleh.
Tabouleh 1/2 cup medium grain bulgur 1 1/4 cups water 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes, 1/4 cup green onions chopped, white and some of the green, about 2 green onions 1/4 cup green onions chopped, white and some of the green, about 2 green onions 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves 1/4 cup freshly squeezed lemon juice 1/4 teaspoon minced garlic Pinch kosher salt 1 tablespoon extra-virgin olive oil Instructions: Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings. Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh. Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.
Rosemary Polenta 1/4 pound (1 stick) unsalted butter 1/4 cup olive oil 1 tablespoon minced garlic (3 cloves) 1 teaspoon crushed red pepper flakes 1 teaspoon minced fresh rosemary leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 cups chicken stock, preferably homemade 2 cups half-and-half 2 cups milk 2 cups cornmeal 1/2 cup good grated Parmesan Flour, olive oil, and butter, for frying Instructions: Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Ricotta Orange Pound Cake 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 cups whole-milk ricotta cheese 1 1/2 cups plus 1 table spoon granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 orange, zested 2 tablespoons amaretto Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
Spring Fever Drink Ice cubes, as needed 1 cup (8 ounces) freshly squeezed orange juice 1 cup (8 ounces) pineapple juice 1/4 cup (2 ounces) vodka A few drops orange bitter Sparkling white wine 4 slices of grapefruit, for serving Fresh basil leaves, for serving Instructions: In a cocktail shaker, add the ice cubes, orange juice, pineapple juice, vodka, and orange bitter. Shake, then divide among 4 glasses and top with the sparkling white wine. Garnish the glasses with grapefruit slices and basil leaves.
Creamy Fusilli with Mushrooms and Chicken 1 pound fusilli 2 teaspoons olive oil 12 ounces sliced mushrooms (any variety) Cooked chicken fingers (about 12 strips), cut into 1-inch pieces 1 teaspoon dried thyme 1/4 cup sherry 1 cup reduced-sodium chicken broth 2 tablespoons all-purpose flour 1/2 cup milk 1 cup grated Havarti cheese 1/3 cup sliced black olives Instructions: Cook fusilli according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens. Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.
Kim-Cheese Tots 3 quarts neutral oil One 2-pound bag frozen potato tots Pinch of kosher salt, plus more for seasoning 3/4 cup (200 grams) kimchi from the jar, sliced or chopped, plus 1 tablespoon kimchi brine 1 1/2 cups (170 grams) shredded sharp Cheddar 6 tablespoons (90 grams) whole milk Greek yogurt 1 tablespoon soy sauce 1 teaspoon toasted sesame oil Juice from half a lemon (about 1 tablespoon), plus lemon wedges, for serving Pickled Onions, recipe follows Mayonnaise, such as Kewpie, for serving Sliced scallions, for serving 1/4 cup apple cider vinegar 7 1/2 teaspoons sugar 2 1/2 teaspoons kosher salt 1 1/2 teaspoons mustard seed 1 small yellow or white onion, julienned Instructions: Place an oven rack in the middle position. Preheat the oven to 450 degrees F. Pour the neutral oil into a heavy-bottomed pot and bring to 375 degrees F over medium heat. Fry the tots in batches (for a whole bag, 2 to 3 batches) for 6 to 8 minutes each, or until the tots float around and are dark golden and crispy (let them crisp up a bit once they hit the oil before stirring so they don\u2019t fall apart). Be sure to bring the oil back to temperature before adding the next batch. Remove the tots onto a wire rack and cool slightly. Season with salt if needed (some brands of tots are saltier than others). Transfer the tots to a flame-proof dish that you can also serve in; a 12-inch cast-iron skillet, a nice ceramic baking dish or anything that holds about 3 quarts will work. Evenly top the tots with the chopped kimchi and shredded Cheddar. Bake until the cheese is melted, the kimchi is hot and the edges start to brown, about 10 minutes. While the tots bake, make the yogurt sauce: Combine the yogurt, soy sauce, toasted sesame oil, lemon juice, kimchi brine and salt in a small or medium bowl. Whisk to combine and set aside. (The yogurt sauce can be made ahead of time and refrigerated; if it separates a little just give a quick stir.) Turn on the broiler to the highest setting and broil until the cheese is brown and speckly and the edges of the kimchi are browned; start checking after about 3 minutes. Top the tots with Pickled Onions, yogurt sauce, mayo and scallions. Serve immediately with lemon wedges. In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, salt, mustard seed and 1/2 cup water. Bring to a boil and let cook until the sugar and salt are dissolved, Remove from the heat and pour over the onions in a medium bowl. Refrigerate until you are ready to serve. (This can be done ahead of time and refrigerated.)
Garlic Naan 1/2 cup (1 stick) salted butter, softened 1/2 cup shredded Parmesan 1 teaspoon garam masala, optional 1/2 teaspoon garlic powder 3 garlic cloves, minced 4 pieces store-bought naan Chopped fresh cilantro, for garnish Instructions: Preheat oven to 400 degrees F. Combine softened butter, shredded cheese, garam masala, if using, garlic powder and minced garlic in a small bowl. Spread evenly on the naan. Bake until butter is melted and bubbly, 5 to 7 minutes. (You can also broil for 1 to 2 minutes at the end to give it a more crisp top.) Garnish with fresh chopped cilantro.
The Ultimate Omelette 1 stick butter 18 eggs (3 per person) 1/2 cup heavy cream 1 tablespoon crushed white peppercorns 1 bunch chives, finely chopped 1 bunch chervil, finely chopped 1 tablespoon sea salt Roasted mushrooms and watercress, as accompaniment, if desired Roasted mushrooms and watercress, as accompaniment, if desired 1/2 cup heavy cream Instructions: Preheat the oven to 450 degrees F. To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy. Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch. Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper. Serve with roasted mushrooms and watercress.
Portobello Mushroom Lasagna Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Chocolate Fondue with Fresh Strawberry Skewers, Peanut Butter and Fluff Sandwiches, Pretzels, and Swedish Fish 1 cup chocolate chips 1/2 cup heavy cream 4 teaspoon butter 1 cup strawberries 1 package graham crackers 1/2 cup peanut butter 1/2 cup fluff 1 cup pretzel rods 1 dozen Swedish fish candy Instructions: Bring cream to a boil and add to chocolate chips and finish with soft butter. Keep in a warm place. Spread the peanut butter and fluff on the graham crackers and make sandwiches. Skewer the berry with 6-inch wood skewers and place all other ingredients around fondue.
Honey-Rum Black Beans 1/2 pound chorizo sausage, diced 1 large Spanish onion, finely diced 1 large carrot, diced 4 cloves garlic, finely chopped 1 pound black beans, soaked, cooked until tender and drained well 1 cup dark rum 1/8 cup honey, or more to taste 1/8 cup molasses, or more to taste 3 tablespoons dark brown sugar Salt and freshly ground pepper 3 to 5 cups homemade chicken stock or low-sodium canned chicken broth 1/4 cup chopped fresh cilantro leaves, optional Instructions: Preheat oven to 325 degrees F. Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute. Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving.
Superfood Milkshake 1 pint coconut ice cream 3/4 cup milk 1/4 cup plus 1 tablespoon almond butter 3 tablespoons unsweetened cocoa powder 4 ounces dark chocolate, melted Desiccated coconut, for coating the glasses 1 can whipped cream Granola bars, for serving Chopped chocolate-covered almonds, for topping Instructions: In a blender, pulse together the ice cream, milk, almond butter and cocoa until smooth. Put the melted chocolate in a bowl. Take a glass and roll the top of it and a little further down from the top in the melted chocolate. Then roll the glass in coconut to coat. Repeat with additional glasses if using. Pour the milkshake into the glasses carefully, then add whipped cream on top. Add a granola bar to the whipped cream. Sprinkle the chopped chocolate-covered almonds on top and serve.
Hummus Bowls with Spiced Lamb 2 15-ounce cans chickpeas, undrained 1/3 cup tahini, well stirred 4 cloves garlic, minced 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground cumin Kosher salt 1 tablespoon extra-virgin olive oil, plus more for topping 1 pound ground lamb or beef Freshly ground pepper 1 teaspoon hot paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 15-ounce can diced fire-roasted tomatoes 1/2 cup chopped fresh parsley and/or cilantro Warmed pita and prepared cucumber salad, for serving Instructions: Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs. Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.
Lacquered Bacon Heaping 1/3 cup maple syrup 1 1/2 tablespoons fresh sage, finely chopped 1/4 teaspoon cayenne 12 ounces thick-cut bacon Instructions: Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper. Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer. Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more. Transfer the bacon to clean parchment paper to cool slightly before serving.
Plum Cornbread 4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced 3 tablespoons sugar 1/2 stick melted butter, plus extra for baking pan 3/4 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon kosher salt 1 cup milk 3 tablespoons honey 1 teaspoon vanilla extract 2 eggs 1 pint vanilla ice cream, for serving Instructions: In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes. Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan. In a large mixing bowl, combine all of the dry ingredients. In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.
California Burgers with Sweet Potato Fries 1 15-ounce bag frozen sweet potato fries 1 pound ground beef 2 scallions, minced Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small head iceberg lettuce, leaves torn or cut into burger-size pieces 1/2 cup roasted red pepper hummus 1/4 seedless cucumber, thinly sliced 2 precooked beets, thinly sliced 2 or 3 radishes, thinly sliced 1/2 avocado, thinly sliced 3/4 cup sprouts Instructions: Bake the sweet potato fries as the label directs. Meanwhile, combine the beef, scallions, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix well. Form the mixture into 4 equal patties, 3 1/2 to 4 inches wide. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the patties and cook until browned, about 3 minutes. Flip and cook to medium doneness, another 2 minutes. Divide the lettuce leaves among plates, layering a few leaves to create 2 \u201cbuns\u201d per plate. Put a burger on one of the lettuce buns on each plate. Top each with 2 tablespoons hummus, slices of the cucumber, beets, radishes and avocado and some sprouts. Serve with the sweet potato fries.
Caramelized Pumpkin Seeds 1/2 cup butterscotch caramel sauce 1 cup brown sugar 1 teaspoon cinnamon extract 1/2 teaspoon cayenne pepper 3 cups pumpkin seeds, roasted 1 cup almonds, crushed Instructions: Lightly coat baking sheet with cooking spray and set aside. In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled. Cook's Notes: Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.
Gluten-Free Espresso Banana-Acai Bowls Two 3.5-ounce frozen unsweetened acai smoothie packs 2 pitted Medjool dates, chopped 1 ripe banana, plus more sliced, for topping 1 cup unsweetened dairy-free milk 2 tablespoons unsweetened cacao powder 2 tablespoons walnut butter or raw walnuts 2 shots espresso, at room temperature or cold Chopped dark chocolate, chia seeds, blueberries, raspberries or unsweetened shredded coconut, for topping Instructions: In a blender (preferably high-speed), puree together the acai, dates, banana, dairy-free milk, cacao powder, walnut butter and espresso until smooth. Top with the sliced banana and some of the toppings.
Grilled Pork Chops 2 (1 - inch- thick) pork chops Kosher salt Freshly ground black pepper Instructions: Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.
Marinara Sauce 2 tablespoons extra-virgin olive oil 1/2 cup minced onion 1 tablespoon chopped fresh Italian parsley leaves 1 large clove garlic, minced 4 cups fresh tomato puree 1 large fresh basil stem with leaves removed 1 teaspoon sea salt, preferably gray salt Pinch baking soda or sugar, if needed Instructions: Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
Tomato Garnish 4 vine ripened tomatoes. 1 tablespoon capers, drained 1 tablespoon sherry wine vinegar Touch of olive oil Salt and freshly ground black pepper Snipped chives Instructions: Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad. When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives.
Black Forest Cupcakes 1 (18.25-ounce) box devil's food cake mix 1 1/3 cups black cherry soda 1/2 cup vegetable oil 3 eggs 1 container vanilla frosting 2 teaspoons cherry extract 1 to 2 drops pink food coloring 24 whole maraschino cherries with stems Instructions: Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners. In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely. In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry
Savory Kale-Tomato Juice 3 medium plum tomatoes 1 cup loosely packed flat-leaf parsley leaves 2 medium stalks celery 3 medium kale leaves with stems 1/2 large juicy lemon, peel and pith removed 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
Grilled Lamb Porterhouse with Fig-Cascabel Sauce 8 lamb porterhouse chops, 4 to 5 ounces each 2 tablespoons pure olive oil Salt and freshly ground black pepper Fig-Cascabel Sauce, recipe follows Flat-leaf parsley leaves, for garnish 1 cup chopped dried figs 1 1/2 cups red wine vinegar 1/2 cup port wine 1 cup sugar 1 cup orange juice 1/4 cup cascabel chile puree 4 cups chicken stock Touch of honey Instructions: Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer. Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves. Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth. Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally. Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.
Banoffee \Cheese\ Cake 11 ounces chocolate sandwich cookies (or graham crackers or digestive cookies) 2 tablespoons coconut oil, at room temperature 2 tablespoons coconut sugar 1 tablespoon vanilla extract 14 ounces (400 grams) dairy-free cream cheese, at room temperature Juice of 1/2 lemon 2 ounces (50 grams) plain dark chocolate (I use 70% cacao), chopped or broken 3 medium bananas\u202f 1/4 cup Carefree Caramel, recipe follows 1 tablespoon cornstarch 1 cup unsweetened plant-based milk (I use coconut milk) 1 cup coconut sugar\u202f Instructions: For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil. Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base. For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon. Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days. For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst. When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate. Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve. Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps. Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.

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