Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Pork Loin with Mushroom Fricassee 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh oregano leaves 1 teaspoon minced parsley leaves 1 (5-pound) pork loin Paste, recipe follows 1 cup chicken stock Mushroom Fricassee, recipe follows 1 cup brown sugar 2 teaspoons finely chopped garlic 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground black pepper 1 teaspoon kosher salt 4 tablespoons (1/2 stick) butter 1/2 cup thinly sliced morel or chanterelle mushrooms 1/2 cup thinly sliced shiitake mushrooms 1/2 cup thinly sliced portobello mushrooms 1/2 cup thinly sliced domestic mushrooms 1/4 cup tomato paste Pinch ground cinnamon Pinch ground nutmeg Pinch ground cloves Salt and pepper Salt and pepper Instructions: In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight. Preheat the oven to 350 degrees F. Place the pork loin in a roasting pan and bake for 30 minutes. Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee. To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately. Combine all ingredients in a small bowl. In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.
Greek Meatballs and Tzatziki 2 slices white bread, 1-inch thick 1/4 to 1/2 cup milk, to moisten 1/2 seedless cucumber Kosher salt 3 tablespoons EVOO 1 1/2 pounds ground lamb or beef Freshly ground pepper 1/4 cup finely chopped fresh mint 3 tablespoons grated red onion 1 tablespoon finely chopped fresh oregano 2 pinches cinnamon 3 cloves garlic, grated or pasted 1 large egg Zest and juice of 1 lemon 4 pocket-less pitas or flat breads, cut into wedges 1 1/2 cups Greek yogurt 1/4 cup fresh dill 1 teaspoon ground cumin Instructions: Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita. Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes. Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine. Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side. Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth. Serve the meatballs with the sauce and pitas.
Brunswick Stew 2 quarts water 1 (3 1/2-pound) whole chicken, cut up 1 (15-ounce) can baby lima beans, undrained 1 (8-ounce) can baby lima beans, undrained 2 (28-ounce) cans whole tomatoes, undrained and chopped 1 (16-ounce) package frozen baby lima beans 3 medium potatoes, peeled and diced 1 large yellow onion, diced 2 (15-ounce) cans cream-style corn 1/4 cup sugar 1/4 cup unsalted butter or margarine 1 tablespoon salt 1 teaspoon pepper 2 teaspoons hot sauce Instructions: Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3. Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Flank Steak with Provencal Style Rub 10 to 12 anchovies 8 cloves garlic 4 teaspoons Dijon mustard 2 teaspoons dried herbes de Provence 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1 flank steak, about 2 pounds Lemon wedges Instructions: Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes. Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak. Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.) Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.
Cheesy Pickle Nachos 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2/3 cup whole milk 1/2 cup light lager style beer 1 teaspoon mustard powder 1/2 teaspoon kosher salt 1/8 teaspoon freshly grated nutmeg 4 ounces Havarti cheese, grated (1 1/2 cups) 2 tablespoons cream cheese 3 jalapeno-Cheddar brats One 8-ounce bag kettle chips 8 to 10 pickle chips 2 tablespoons chopped fresh dill Sriracha, as desired Ranch dressing, as desired Instructions: For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm. For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm. Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately.
Black Eyed Pea Fritters Oil, for deep frying 1 1/2 pounds black eyed peas, cooked (canned works equally as well) 2 large eggs, beaten 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour 1 small to medium onion, minced 1/4 teaspoon baking soda 1/4 teaspoon baking powder Instructions: In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F. Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.
Mosaic Tea Sandwiches 16 ounces cream cheese 1/2 cup chopped fresh dill 1/2 cup chopped scallion Zest and juice of 2 lemons, plus zest for garnish Kosher salt and freshly ground black pepper 2 loaves brioche, sliced 1/2 inch thick 1 (4-ounce) package smoked salmon 2 English cucumbers, sliced into thin half-moons 2 bunches radishes, sliced into thin half-moons 1/2 cup chopped fresh chives 12 ounces fresh goat cheese 8 ounces mascarpone 1/2 cup honey 2 loaves brioche, sliced 1/2 inch thick 1 pound thinly sliced cured ham 4 Honeycrisp apples, sliced into thin half-moons 1 bunch asparagus, shaved on a mandoline or with a vegetable peeler Freshly ground black pepper Instructions: For the smoked salmon mosaic tea sandwiches: Whip the cream cheese, dill, scallions, lemon zest and juice and a pinch of salt and pepper in a stand mixer. Spread the mixture onto the brioche slices. Top each slice of brioche with a thin strip of smoked salmon, followed by a row of cucumbers and then a row of radishes; repeat in an ABC, ABC pattern. Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives. For the cured ham and shaved asparagus mosaic tea sandwiches: Whip the goat cheese, mascarpone and honey in a stand mixer. Spread generously on the bread. On each slice of brioche, arrange a row of ham, followed by a row of apples and another of asparagus; repeat in an ABC, ABC pattern. Halve the tea sandwiches horizontally across the length of the bread. Grind black pepper over the top. To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate.
Creamy Pumpkin Lasagna Rolls 2 tablespoons butter, at room temperature 3 tablespoons flour 4 cups milk, at room temperature 2 cloves garlic, smashed 1 cup freshly grated Parmesan 1/4 teaspoon ground nutmeg Kosher salt 1 1/2 cups canned pumpkin puree 12 ounces bacon, diced 2 cups shredded mozzarella 1 1/2 cups ricotta cheese 1 teaspoon red pepper flakes 1/2 teaspoon orange zest (1 small orange) 12 lasagna noodles, such as De Cecco 12 fried sage leaves (see Cook's Note) Instructions: Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly. Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt. Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third. Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use. Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether). Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.
Grilled Flank Steak and Yuca with Sherry Vinaigrette 2 tablespoons soy sauce 1/4 cup sherry vinegar 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 1/4 teaspoon ground cloves 2 tablespoons fresh thyme leaves, stripped from 3 or 4 sprigs 1/2 teaspoon black pepper 1 teaspoon Dijon mustard 1/2 cup blackstrap molasses 2 pounds flank steak 1 head garlic 2 tablespoons grapeseed oil 2 shallot cloves, minced 1 cup Madeira wine 1 cup water 1 teaspoon beef base Salt and freshly ground black pepper 2 pounds sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked) 2 tablespoons sherry vinegar 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons minced fresh flat-leaf parsley leaves Instructions: To make the marinade, add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, thyme, black pepper, mustard and molasses. Place flank steak in a nonreactive container, add marinade and coat steak. Cover and refrigerate for at least 2 hours. While the steak is marinating, roast the garlic for the demi-glace. Pre-heat oven to 350 degrees F. Cut root end from end of head of garlic and use a piece of heavy duty aluminum foil to mold an enclosure around the garlic to include a base to keep it from tipping over. Pour 1 tablespoon of the grapeseed oil over the garlic from the root end so the oil flows between the papery skins and the cloves, reserving the rest of the oil for sauteing the shallots. Roast for 40 minutes to 1 hour, being sure to monitor so the garlic doesn't burn. Remove from oven and let cool to room temperature. To make yuca, boil until tender in enough water to cover. Drain well, rinse and set aside briefly. Make a dressing by adding vinegar, salt and thyme to a blender and adding the olive oil in a slow thin stream through the feed opening with the blender running. Mix yuca with enough dressing to coat and refrigerate. Heat grill (or use grill pan). Remove steak from marinade, discard marinade, and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes. To complete the demi-glace, heat the remaining tablespoon of grapeseed oil in a skillet over medium-high heat. Add shallots and saute until translucent. Deglaze pan with wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Squeeze the roasted garlic cloves directly from their skins into a small bowl and mash them. Add the roasted garlic to the pan and stir until it is integrated with the rest of the contents of the pan. Allow to reduce by half. Season with salt and pepper, to taste, remove from heat and keep warm. Slice steak on the bias into 1/4-inch thick strips and arrange on plate alongside yuca. Spoon sauce over steak. Garnish with minced parsley.
Dark Chocolate Coconut Cream Tart 6 tablespoons unsalted butter, melted, plus more for the tart pan 3/4 cup sliced almonds, toasted 1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs) 1/3 cup granulated sugar 1/4 teaspoon kosher salt One 4-ounce semisweet chocolate bar, chopped 1/3 cup heavy whipping cream 1 tablespoon light corn syrup One 13.5-ounce can coconut milk 1 cup whole milk 4 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch of kosher salt 1 tablespoon unsalted butter 1 teaspoon pure vanilla extract 1 1/4 cups sweetened flaked coconut, toasted 1 cup heavy cream 2 tablespoons confectioners' sugar 1 teaspoon almond extract, optional Toasted coconut chips, optional Toasted sliced almonds, optional Dark chocolate curls, optional Instructions: For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes. Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes. For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes. For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form. Spoon the whipped cream over the tart and garnish as desired.
Green Beans with Urad Dhal 2 pounds fresh green beans 1/4 cup vegetable oil 1 1/2 teaspoons mustard seeds 2 dried red chili 16 to 20 fresh curry leaves (optional) 2 tablespoons split urad dhal 2/3 cup finely chopped onion 2 teaspoon salt 1/4 cup grated unsweetened coconut (optional) Instructions: Wash and trim the beans and cut them into 3/4-inch lengths (about 3 cups). Set aside. Heat the oil in a wok or nonstick pan over medium-high heat. Add the mustard seeds and cover. When the mustard seeds have popped, toss in the dried red chili and curry leaves. After a few seconds, add the urad dhal and stir until the dhal turns pale gold. Add the onion and continue stirring until the dhal turns light brown and the onion becomes soft. Put in the green beans, salt, and 2 tablespoon water and stir over medium heat for 10 minutes. If the beans get too dry, sprinkle on 1 or 2 teaspoons of water. While the beans are still a little crunchy, add the coconut. Continue stirring for another 5 minutes, or until the beans are tender.
Cranberry-Orange Sauce 2 8-ounce packages cranberries (fresh or frozen) Zest (in wide strips) and juice of 1 orange Zest (in wide strips) and juice of 1 orange 1/2 cup sugar 1 cinnamon stick Instructions: Put all of the ingredients in a saucepan over medium heat and cook until the cranberries burst and the sauce thickens, about 15 minutes. Let cool and serve at room temperature or refrigerate. Remove the cinnamon stick before serving.
Grilled Lomo Saltado 1 skirt steak 2 medium red onions, cut in 1/2 lengthwise 1 clove garlic 1/4 teaspoon salt 4 teaspoons rice vinegar 4 teaspoons soy sauce 4 tablespoons canola oil 1 teaspoon ground cumin 3/4 teaspoon ground black pepper 1 medium Yukon gold potato, peeled and cut into wedges 1/2 teaspoon paprika 2 medium heirloom tomatoes, cut into wedges 1/4 cup chopped cilantro leaves Instructions: Have grill pre-greased and preheated to medium-high. Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour. Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges. Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done. In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.
Jalebi 1 cup all-purpose flour, plus more if needed 1/4 cup rice flour 1 drop orange food coloring gel or a pinch of turmeric powder (see Cook\u2019s Note) 1 cup white cane sugar 1/2 teaspoon green cardamom seeds, coarsely crushed 1/4 teaspoon saffron strands (or more if you want to be decadent) 1/2 teaspoon lemon or lime juice Vegetable oil, ghee or a combination, for deep-frying (see Cook\u2019s Note) Instructions: Combine the all-purpose flour and rice flour in a medium mixing bowl and mix well. Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours. Once the batter has fermented, add the food coloring gel or turmeric powder. The food coloring gives the jalebi a nice orange color and the turmeric results in a more yellow jalebi. The fermented batter should be the consistency of pancake batter. If it\u2019s too thick, add water 1 tablespoon at a time until you have the right consistency. If too thin, you can add a little flour. To make good jalebis, the consistency of the batter is very important. If it is too thin, you won\u2019t get a nice round shape and it will be more like tape. And if it is too thick, the jalebis will be fat and soft. Transfer the batter to a squeeze bottle or piping bag with a 4- to 5-millimeter opening. Combine the sugar, cardamom, saffron and 3/4 cup water in a small saucepan. Cook over medium heat until the syrup is thickened slightly and sticky, 5 to 7 minutes. Add the lemon juice. Keep warm. Add about 1 inch of oil, ghee or a combination to a wide Dutch oven or deep saute pan. Attach a deep-frying thermometer and heat over medium-high heat to 340 degrees F. It is important that the oil be medium hot. If it\u2019s too hot, the jalebis will brown, and if it's not hot enough, they will turn out flat. Squeeze out the batter into the hot oil in concentric circles or spirals from the inside out, 3 to 4 inches wide, ending with one quick stroke back toward the middle of each jalebi so it doesn't unfurl (see Cook's Note). Keep piping jalebis until the pan is about half full. Cook the jalebis, flipping them over, until crispy, about 45 seconds on each side. Use a slotted spoon or tongs to remove to a paper towel lined plate or tray. Repeat with the remaining batter. Dunk the jalebis into the warm syrup. Depending how sweet you like your jalebis, you can either let them soak in the syrup for about 10 seconds or just do a quick dip. The jalebis are best eaten immediately. If not eating the jalebis right away, don\u2019t dip them in the syrup until ready to eat. Instead, heat up the syrup and dip the jalebis just before eating.
Paellita en Relleno 2 tablespoons butter 4 tablespoons plus 3 tablespoons virgin olive oil 3 cloves of raw, minced garlic 2 jalapenos, stems and seeds discarded, minced 1/2 of a red onion, diced medium 1 red bell pepper, stem and seeds discarded, diced small 1/2 bulb fennel, core discarded and diced small 1 bay leaf, broken 6 large shrimp still in their shells 18 tiny clams, scrubbed 1 cup white wine 1 cup arborio rice 1 medium pinch saffron 2 1/2 cups chicken stock Salt and pepper, to taste 6 small Poblano chilies, fried and peeled, seeds discarded, stem left on Instructions: Preheat an oven to 450 degrees. Heat a large sauce pot on medium heat and add the butter and olive oil. When they are melted add the garlic, jalapenos, onion, red bell pepper and fennel. Add a little cracked black pepper and the bay leaf. Stir and allow to cook until very fragrant, about 5 minutes. Now add the clams, shrimp and wine. Cover the pot. Turn the heat to high. Let the clams steam open and remove them to a bowl as they do. Remove the shrimp too. Turn off the heat and allow the broth to cool a little. Remove the clams and shrimp from their respective shells. Cut the shrimp into bite sized pieces and reserve with the clams for later. Strain the vegetable and clam liquor and reserve combined with the chicken stock. Warm them both together in a separate pot. Clean out the sauce pot and return it to the stove. Turn the heat on to medium and add the reserved 3 tablespoons virgin olive oil. When it is warm add the rice and stir well to coat all of the grains. Begin adding the reserved the liquor/stock mixture by adding 1 cup of it first, stirring constantly allowing it to become almost entirely assimilated by the rice. Now add in the next 1/4 cup of stock/liquor and the saffron and stir again. Repeat stirring and add all of the broth and stock until all of it is absorbed. Season to taste. Fold in the cooked shrimp and clams. Spoon this mixture into the poblanos and place them on a nonstick baking sheet pan and warm through. Serve immediately
Nougat 1 egg white 2 cups powdered sugar 1 teaspoon liquid glucose 2 tablespoons honey 2 tablespoons water 2 ounces sliced, peeled almonds, toasted Instructions: Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen. Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
40-Cloves-of-Garlic Chicken Alfredo Kosher salt and freshly ground black pepper 40 cloves garlic (about 3 heads), peeled and trimmed Vegetable oil, for cooking 4 tablespoons unsalted butter 2 boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces 1/4 cup dry white wine 1 cup heavy cream 8 ounces dried fettuccine 1/2 cup grated Parmesan 2 tablespoons chopped fresh Italian parsley Instructions: Bring a large pot of salted water to boil for the pasta. Thinly slice 5 garlic cloves. Heat about a 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes. Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm. Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.
Quick Jalapeno Corn Bread 1 cup flour 1 cup cornmeal 11/2 teaspoons baking powder 1/2 teaspoon salt 1 cup non-fat milk 2 tablespoons unsalted butter, melted 2 egg whites, lightly beaten 3 tablespoons pickled jalapeno, chopped 2 tablespoons pickled jalapeno juice Instructions: Preheat oven to 400 degrees F. Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside. In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately.
Standing Rib Roast with Madeira and Stilton Sauce 1 (5 to 7 pound) beef rib roast 1/2 cup vodka 3 tablespoons salt 1 tablespoon freshly ground black pepper 12 bay leaves 8 shallots, finely minced 1 tablespoon butter 1 cup Madeira 2 cups beef stock 7 tablespoons unsalted butter, cold 4 ounces Stilton, crumbled Fresh horseradish, for garnish Fresh watercress, for garnish Instructions: Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours. Preheat the oven to 425 degrees F. Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes. Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate. Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.
Honey Soy Grilled Salmon with Edamame and Brown Rice 2 teaspoons vegetable oil, plus more for brushing 1/4 cup packed fresh cilantro leaves 2 scallions 1 teaspoon grated ginger 4 center cut skin-on wild salmon fillets (about 6 ounces each) Kosher salt and freshly ground pepper 2 teaspoons honey 2 teaspoons fresh lime juice, plus lime wedges to garnish 2 teaspoons low-sodium soy sauce 1/4 teaspoon black sesame seeds 1 1/3 cups shelled frozen edamame 2 cups cooked brown rice 2 oranges, cut into wedges Four 6-ounce glasses reduced-fat milk Instructions: Preheat the grill over medium-high direct heat. Brush oil on the grill grates. Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper. Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes. Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.
Razor Clam Salad: Goi So Mong Tay 8 ounces razor clams 1 cup pickled vegetables 1/2 small onion, finely sliced 5 fresh perilla leaves, sliced* (See Cook's Note) 5 fresh mint leaves, sliced 5 fresh Vietnamese mint leaves, sliced* 5 fresh sawtooth coriander leaves, sliced* 5 fresh Asian basil leaves, sliced* 1 teaspoon fried red Asian shallots* 1 teaspoon fried garlic chips 2 teaspoons garlic oil 3 tablespoons dipping fish sauce, recipe follows 1 tablespoon crushed roasted peanuts 1 chile, sliced for garnish 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 chile, chopped 2 tablespoons fresh lime juice Instructions: Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture. Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, perilla leaves, mint leaves, Vietnamese mint leaves, coriander, basil, fried shallots, fried garlic chips, garlic oil, and dipping fish sauce. Mix well, transfer to a plate and garnish with crushed peanuts and sliced chile. Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.
Minted Broccoli Slaw 1 medium cucumber 1 (12-ounce) bag broccoli coleslaw 2 tablespoons finely chopped mint leaves 3/4 cup yogurt 1/4 cup honey 2 tablespoons apple cider vinegar Instructions: Grate cucumber into a large bowl. Add broccoli slaw and mint. Toss to combine and set aside. In a small bowl, whisk together yogurt, honey, and apple cider vinegar. Pour over slaw. Toss to mix thoroughly.
Balsamic-Rosemary Butter 2 cups balsamic vinegar 2 teaspoons whole black peppercorns 2 teaspoons honey 2 tablespoons chopped fresh rosemary 1 1/2 sticks unsalted butter, slightly softened Kosher salt Instructions: Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature. Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.
Grilled Strawberry Kebabs with Lemon-Mint Sauce 24 ripe medium strawberries, hulled (about 1 1/2 pounds) 1 tablespoon vegetable oil 4 tablespoons pure maple syrup 1/4 cup loosely packed mint leaves, torn 1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice Instructions: Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush. While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries. In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup. Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.
Farmer's Salad 1 preserved lemon, chopped 1/4 cup olive oil 2 tablespoons chopped fresh parsley 1 tablespoon honey Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 bunch fresh salad greens 3 mini bell peppers, sliced 1 cup goat's milk feta, crumbled 1 cup hazelnuts, toasted and chopped Instructions: Whisk together the preserved lemon, olive oil, parsley, honey and some salt and pepper in a large bowl. Add the salad greens, bell peppers, feta and hazelnuts, toss together and serve.
Date Compote with Fresh Pears 1 tablespoon butter 2 pears, cored and cut into thin slices 1/4 pound pitted dates 4 tablespoons honey Pinch cinnamon 1/4 cup water 1/2 lemon, zested and juiced Sour cream, optional Instructions: In a medium saute pan, melt butter over low heat. When it has melted, add the pear slices and toss to coat. Chop the dates into small pieces and add to the pears. Add the honey and a cinnamon and cook until tender, 3 to 5 minutes. Add a little water to loosen, if necessary. Add the zest and juice from the lemon and stir. Serve with pancakes, if desired, and a dollop of sour cream.
Eggplant Parm One-Pot Pasta 2 tablespoons salted butter 1 cup seasoned panko breadcrumbs 2 tablespoons olive oil 2 cloves garlic, sliced 1 medium eggplant, cut into medium dice 1 small yellow onion, thinly sliced 1 teaspoon kosher salt Two 14.5-ounce cans stewed tomatoes 12 ounces casarecce pasta 2 cups chicken stock 1/2 teaspoon red pepper flakes 8 to 10 fresh basil leaves, plus more for garnish 1 cup freshly grated Parmesan, plus more for serving 1/2 cup mozzarella pearls Chopped fresh parsley, for garnish Instructions: Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside. Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes. Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick. Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
Shaved Squash and Tomato Pasta Kosher salt 12 ounces mezzi rigatoni or other short pasta 1 clove garlic 1 small yellow squash 2 pounds assorted heirloom tomatoes, chopped 1/4 cup extra-virgin olive oil, plus more for drizzling 1 bunch basil, leaves chopped Freshly ground pepper 1/4 cup grated grana padano or parmesan cheese, plus more for topping 4 ounces fresh mozzarella (regular or smoked), roughly chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain. Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste. Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.
Tangy and Tossed Salad 1 tablespoon sherry vinegar 3 tablespoons olive oil 1/2 teaspoon cracked black pepper 1 teaspoon salt 2 cups arugula leaves, washed 2 cups watercress leaves, washed 1/2 cup thinly sliced button mushrooms 1/2 cup halved cherry tomatoes 1/2 shallot, thinly sliced Instructions: In a medium bowl, whisk together, the sherry vinegar, olive oil, cracked black pepper and salt. Set aside. In a large bowl add all the remaining ingredients. Drizzle the dressing over the salad, toss and serve.
Beach Drinks 1/2 chopped mango 1 banana 3 ounces orange juice 1 teaspoon honey 2 ounces Jamaican Rum 1/2 chopped mango 1 banana 2 ounces orange juice 1 teaspoon honey Splash of lime juice 2 ounces Absolut Mandrin Vodka 1/2 ounce Triple Sec 1/2 ounce Sour Mix or Margarita Mix Splash of cranberry juice Splash of lime juice Instructions: Pour ingredients into blender half filled with ice and blend. Pour into tall glass. Pour ingredients into a blender half filled with ice and blend until smooth. Pour into a wine glass and garnish with a lime. Pour ingredients into a blender half filled with ice and blend. Pour into a wine glass and garnish with a lime.
Bacon Cheeseburgers 4 ounces bacon 1 1/4 pounds ground beef chuck (80/20 blend preferred) Kosher salt and freshly ground black pepper 4 ounces farmhouse Cheddar, dry Jack or Comte, sliced 4 potato buns or kaiser rolls, toasted if desired Lettuce and tomato slices, for topping Instructions: Pulse the bacon in a food processor, or chop with a knife, until ground. (If using a knife, freeze the bacon for a bit first to make the chopping easier.) Combine the bacon and beef in a bowl, mixing lightly. Divide the mixture into four equal portions. Gently flatten into 1-inch patties and make a thumb-size divot in the middle of each. Heat a griddle or large cast-iron pan over medium-high heat. Evenly sprinkle the patties all over with salt and pepper. Griddle the burgers, turning when the bottom forms a dark brown crust, about 4 minutes. Add 1 ounce of cheese on top of each burger and cook for 2 minutes. Cover the pan and turn the heat off. Allow to sit, covered, until the cheese melts, about 1 minute. Place the burgers on the buns and top with lettuce and tomato. Cover with the top buns and serve.
Boiled Shrimp 2 cups water 1 tablespoon Cajun seasoning 4 shrimp, peeled and deveined 1 whole mango, peeled, pitted, and diced 1 Vidalia onion, diced 1 teaspoon vinegar Ground nutmeg Ground cinnamon Radicchio, for garnish Instructions: Bring 2 cups of water to boil and add the Cajun seasoning. Add the shrimp and cook for 1 minute. Remove from the heat and drain. In a separate bowl, combine the mango, onion, vinegar, nutmeg, to taste, and cinnamon, to taste. After shrimp is cooked, toss the shrimp with the above mango mixture. To serve, place mixture in radicchio.
Scones 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants or dried cranberries Instructions: Heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Pan Roasted Onaga (Red Snapper) with Charred Sugarloaf Pineapple, Hawaiian Hearts of Palm and Kafir Lime Jus 1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved 2 tablespoons peanut oil, plus 1 tablespoon Salt and pepper 1/4 cup diced carrot 1/4 cup diced celery 1/4 cup diced onion 1-ounce ginger, peeled and cut into julienne 3 Kafir lime leaves 1 1/2 cups water 1 tablespoon Thai fish sauce 1 tablespoon soy sauce 1 pineapple, peeled and cored 8 ounces canned hearts of palm 2 green onions, cut into 2-inch bias 2 tablespoons cilantro, leaves only 1-ounce Thai basil, leaves removed and stems reserved Instructions: Preheat oven to 375 degrees F. Cut the red snapper into 4 equal portions, approximately 6 ounces each. Score skin to prevent curling. Season with salt and pepper. Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil. Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color. Turn fish and cook for 1 minute. Place pan in oven and roast for 7 minutes. To make lime jus, remove fish from pan, add fish bones, carrots, celery, onion, 1/2 of ginger, and lime leaves. Return to heat and saute for 1 minute. Add water and fish sauce and gently simmer for 20 minutes. Strain through cheesecloth, return to heat, and add the soy sauce. Preheat another stainless steel pan on high heat. Coat pineapple slices and heart of palm with peanut oil. Char in hot pan until hearts of palm are light brown and pineapple is dark brown. To serve return fish to oven to briefly warm. Place fish, skin side up, in a large bowls, lay alternating slices of pineapple and hearts of palm on fish, ladle lime jus around fish, float green onion, ginger, and cilantro in jus, and top pineapple with basil leaves.
Pear Tarts 2/3 cup sugar 1/2 cup vegetable shortening 1/2 cup butter 2 eggs 1/2 tablespoon vanilla extract 1 pound or 2 cups pastry flour 4 tablespoons almond paste 1 cup sugar 1 cup butter 1 cup ground almonds 7 eggs 2/3 cup all-purpose flour 1/2 tablespoon almond flavor extract 2 (16-ounce) cans peeled pear halves Instructions: Add sugar, shortening and butter. Mix until well blended and creamy. Add the eggs and vanilla extract and mix well. Add the flour and combine all ingredients until well blended. Chill before rolling out. Roll out pastry and cut to fit into 2-inch tar Preheat your oven to 350 degrees. Add the sugar and almond paste and mix until well blended. Add the butter and mix until smooth and creamy. Add the ground almonds and mix until smooth. Add the eggs and flour and mix until creamy. Add the almond extract and combine. Add the pears (these will need to be either diced or cut the long way to fit into the mold.) Fill the pastry lined tarts with the filling. Bake for 20 to 25 minutes in a 350 de
Crispy Chicken Taquitos Vegetable oil, for frying 2 cups shredded rotisserie chicken 1 cup shredded mild white Cheddar cheese 1/2 teaspoon ground cumin 1/2 cup chunky prepared salsa, plus more for serving, optional Eight 6-inch flour tortillas 1/2 cup sour cream, for serving, optional Instructions: Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer. Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick. Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
Frittata Rancheros 1 small dried ancho chile pepper, stemmed 1 8-ounce can tomato sauce 1/2 cup pico de gallo 2/3 cup packed fresh cilantro Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 8 large eggs, beaten 1 1/2 cups crispy tortilla strips (about 2 ounces) 3/4 cup shredded Mexican cheese blend 1 15-ounce can black beans, drained and rinsed Juice of 1 lime 1/4 cup sour cream Instructions: Preheat the oven to 400˚ F. Put the chile in a small dish with 1/4 cup water; microwave until softened, 45 to 60 seconds. Pour into a blender with the tomato sauce, 1/4 cup pico de gallo, half of the cilantro and a pinch each of salt and pepper; blend until smooth. Heat the vegetable oil in a medium ovenproof nonstick skillet over medium heat. Pour off some of the excess liquid from the remaining 1/4 cup pico de gallo, then add the pico de gallo to the skillet. Cook, stirring, until softened, 1 to 2 minutes. Stir in the eggs, then reduce the heat to medium low. Scrape down the eggs from the sides of the pan. Sprinkle about 1 cup tortilla strips over the eggs, drizzle with 2/3 cup of the pureed sauce and sprinkle with the cheese. Transfer the skillet to the oven and bake until the eggs are just set, 9 to 10 minutes. Let stand 5 minutes. Meanwhile, toss the beans with the lime juice and a big pinch of salt and pepper. Chop the remaining cilantro and add to the beans. Slide the frittata onto a cutting board and cut into wedges; divide among plates. Spoon more of the pureed sauce on top along with the sour cream and remaining tortilla strips. Serve with the black beans and any remaining sauce.
Peanut Noodles with Chicken 4 thin skinless, boneless chicken breasts (about 1 pound) 1 tablespoon plus 2 teaspoons sambal oelek 2 tablespoons plus 1 teaspoon low-sodium soy sauce Kosher salt and freshly ground pepper 1/3 cup creamy peanut butter 2 tablespoons rice wine vinegar 8 ounces thin spaghetti 3 small heads baby bok choy, chopped 2 tablespoons vegetable oil 4 ounces snow peas, halved on an angle 1 red bell pepper, thinly sliced 2 scallions, thinly sliced Instructions: Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper. Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board. Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt. Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Beef Short Rib Lettuce Wrap 3 cups steak seasoning spice 1 cup brown sugar 8 pounds bone-in beef short ribs Oil, for searing ribs 15 cloves garlic, roughly chopped 8 red onions, roughly chopped 5 carrots, roughly chopped 12 3/4 cups beer 8 1/2 cups cola 6 1/3 cups white vinegar 2 cups granulated sugar 6 large carrots, cut into julienne 4 large red onions, thinly sliced 12 large, firm romaine or iceberg lettuce leaves, for serving Instructions: For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture. In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside. In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour. For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate. When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs. Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person.
Baked Raclette 1 pound fingerling potatoes Kosher salt and freshly ground black pepper Good olive oil 8 ounces chorizo sausages, such as d\u2019Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally 1/3 cup dry white wine, such as Chablis 8 ounces cold raclette cheese, rind removed and thinly sliced 6 to 8 sprigs fresh thyme 12 cornichons, sliced in fans Crusty French bread and Dijon mustard, for serving Instructions: Preheat the oven to 450 degrees F. Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside. Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly. Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.
DIY Baked Egg Bar 2 tablespoons olive oil Leaves from 4 fresh thyme sprigs 3 cloves garlic, finely chopped 1 small onion, chopped One 32-ounce can whole peeled tomatoes in juice Kosher salt and freshly ground black pepper 8 large eggs Suggested toppings: chopped pitted olives, slivered almonds, crumbled feta, shaved parmesan, shredded fontina, sliced soppressata, crumbled cooked sausage, minced fresh parsley, tahini drizzle, pickled jalapenos, sliced avocado, baby spinach leaves Crusty bread, for serving Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat. Add the thyme, garlic and onion and cook, stirring occasionally, until the garlic and onion are softened and golden, about 5 minutes. Stir in the tomatoes and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is thickened slightly, 10 to 15 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Put 4 medium (8-ounce) ramekins on a rimmed baking sheet. Divide the sauce among them. Make 2 shallow wells in the sauce in each ramekin. Working with one egg at a time, crack the egg into a small bowl and then gently pour into one of the wells. Sprinkle the eggs with salt and pepper. Add the desired toppings to each ramekin. Bake on the baking sheet until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Serve with crusty bread for soaking up the sauce.
Cookie Swap Wreath 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1/2 teaspoon kosher salt 1 large egg, at room temperature 1 teaspoon vanilla extract 3 cups all-purpose flour 1/2 tablespoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves A healthy pinch of ground allspice 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/4 cups granulated sugar Pinch of kosher salt 3 1/2 large egg whites 1/2 teaspoon vanilla bean paste 1 cup plus 2 tablespoons cake flour Orange zest (from 1 medium size orange) 1 cup unsalted butter, at room temperature 7 tablespoons granulated sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract Zest and juice of 1 lime 2 cups all-purpose flour 6 tablespoons unsweetened shredded coconut Confectioners' sugar, for dredging 7 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar 3 large egg whites 3/4 cup plus 1 tablespoon all-purpose flour Zest of 1/2 lemon 1 pound confectioners' sugar, plus more for dusting 3 tablespoons meringue powder About 6 tablespoons room-temperature water Instructions: For the spiced sugar cookie: Preheat the oven to 350 F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Add the egg and vanilla and paddle at medium speed until well incorporated, about 3 minutes (see Cook's Note). Reduce the speed of the mixer to the lowest setting, add the flour, baking powder, cardamom, cinnamon, cloves and allspice and mix until well combined. Scoop the cookie dough into a rough ball on a piece of parchment paper. Place another piece of parchment paper on top and roll out the dough to 1/4 inch thick. Keep the dough between the 2 sheets of parchment, place on a baking sheet and chill until firm, about 10 minutes in the freezer. Peel off the top piece of parchment and then place it back on top. Flip the dough over and peel the bottom parchment off. Cut the dough to the desired shape: For this wreath, cut an 8-inch circle and then a 5-inch circle in the interior to make a ring. Reserve, re-roll and bake off scraps for another use. Transfer the baking sheet to the oven and bake the cookie ring until set, 7 to 10 minutes. Allow to cool completely. For the langues de chats: Preheat the oven to 350 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Gradually add the egg whites and vanilla bean paste and paddle at medium speed until incorporated completely. Reduce the speed of the mixer to the lowest setting, add the cake flour and orange zest and mix until well combined. Your batter should resemble a thick cake batter. Fill a piping bag fitted with a number 3 or 4 tip (large round) with the cookie batter. Pipe cookies onto 3 parchment paper-lined baking sheets. The cookies should be 1 inch long and spaced about 1 inch apart; you should be able to fit 3 rows of 9 to 10 cookies on each baking sheet (see Cook's Note). Bake 2 baking sheets at a time, rotating the sheets halfway through, until the cookies have just started to brown on the edges, 5 to 7 minutes. Let cool. Cookies will crisp as they cool. Repeat with the remaining baking sheet of cookies. (Makes 60 to 70 cookies) For the coconut lime Russian tea cakes: Preheat the oven to 300 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Add the vanilla extract and lime juice and paddle at medium speed until well incorporated. Reduce the speed of the mixer to the lowest setting and add the lime zest, flour and coconut and mix until well combined, scraping as often as necessary Using a 1-ounce cookie scoop, scoop the dough about 1 1/2 inches apart onto a parchment paper-lined baking sheet. Bake until set, about 15 minutes. You should be able to pick up a cookie off the baking sheet. The cookies will be very lightly browned on the edges, and should feel soft, yet solid. Allow to cool for 2 minutes on the baking sheet, and then dredge the warm cookies one by one in confectioners' sugar, ensuring complete coverage. Place back on the baking sheet to cool. (Makes 24 to 30 cookies) For the hippen tuile: Preheat the oven to 350 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined. Reduce the speed of the mixer to the lowest setting, add the flour and lemon zest and mix until combined. Your batter should resemble cake batter. Scoop the tuile batter into a pastry bag fitted with number 0 tip. Chill the batter until firm, about 20 minutes. Pipe the chilled batter into desired shapes (holly leaves for the wreath) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by kneading the pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes. Bake the tuiles until golden brown, about 5 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool. For the royal icing: Whisk together the confectioners' sugar and meringue powder in the bowl of a stand mixer until combined. Using a stand mixer fitted with the paddle attachment, slowly add the water 1 tablespoon at a time and beat on low speed until the frosting is glossy and smooth. Fill a pastry bag with about 1/2 cup of the royal icing and cut off the tip to pipe fine lines. Reserve the remaining royal icing in the bowl. To assemble: Lay the spiced sugar cookie wreath on a flat surface. Dip one end of a langues des chats in the royal icing and lay it lengthwise on the wreath; repeat twice more so there are 3 across. Continue attaching the cookies, overlapping the ends to shingle all the way around the wreath; the royal icing should only touch the part of the cookies attached to the wreath base and should not be visible. Pipe along the edges and down the center of the hippen tuile holly leaves to accent them. Allow to dry. Attach the leaves and the Russian tea cookies to the wreath with the royal icing to make decorative holly and berry arrangements. Once complete, dust all over with confectioners' sugar to look like snow.
Apricot Puff Pastry Twists with Vanilla Ice Cream 1 sheet frozen puff pastry, thawed according to package directions 1/4 cup apricot preserves 2 cups vanilla frozen yogurt or ice cream Instructions: Preheat the oven to 400 degrees F. Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown. Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.
Grill Your Peaches Cocktail 2 ounces grilled peach puree* 2 tablespoons brown sugar simple syrup 2 ounces honey bourbon 1 ounce peach-flavored liqueur Ice, as needed 2 ounces whipped cream, infused with brown sugar simple syrup Instructions: Prepare brown sugar simple syrup (equal parts brown sugar and water heated until sugar is dissolved; then cooled). Add peach puree to honey bourbon, peach-flavored liqueur, 1 tablespoon brown sugar simple syrup. Shake ingredients together over ice, then strain. In a separate bowl or canister, add 1tablespoon brown sugar simple syrup to whipped cream and top the drink. Series: Drinks with Alie and Georgia Episode: Grill Your Peaches Cocktail (Ep. 24)
Soba with Shrimp and Edamame 10 ounces soba 1 10-ounce package frozen shelled edamame 1 clove garlic 1 1-inch piece ginger, peeled and roughly chopped 1 1/2 teaspoons Sriracha (Asian chile sauce) 2 tablespoons vegetable oil Juice of 1 lime or lemon 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons sesame oil, plus more for drizzling (optional) 1/2 pound medium or large shrimp, peeled and deveined Kosher salt 1/4 cup chopped fresh cilantro and/or scallions Instructions: Bring a pot of water to a boil. Add the soba and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame and rinse under cold water until cool. Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.
Ale and Cheddar Biscuits 2 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons kosher salt 1/4 teaspoon baking soda 8 tablespoons (1 stick) cold unsalted butter, cut into cubes 1 cup shredded Cheddar cheese 1 cup buttermilk 1/2 cup ale Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly. Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.
Mushroom and Dill Tortilla 2 tablespoons olive oil 1 large onion, coarsely chopped 1 pound sliced mushrooms 1/4 cup coarsely chopped dill 6 eggs, lightly beaten 1/8 teaspoon salt Pinch nutmeg Fresh ground pepper Instructions: Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until they begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa.
Arctic Char with Artichokes and Zucchini 12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade 1 medium zucchini, sliced 1 lemon, cut into 4 wedges 2 cloves garlic, crushed 1 medium shallot, sliced into rings 2 teaspoons fresh thyme 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 4 6-ounce skin-on arctic char fillets 3/4 cup bulgur 2 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes. Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes. Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.
Ron's Braided Challah 1 tablespoon sugar 1 3/4 teaspoons active dry yeast 1 cup minus 2 tablespoons water (warm but not boiling) 2 cups bread flour (scoop and sweep method, un-sifted), plus more for dusting 2 cups semolina flour (scoop and sweep method, un-sifted) 1 1/2 teaspoons sea salt 1/4 cup olive oil, plus more to drizzle 1 1/2 tablespoons honey 2 large egg yolks 1 large whole egg 3/4 cup raisins, optional 1 yolk 1 tablespoon cream or milk Sesame seeds, for sprinkling, optional Instructions: For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life. Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch. Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately. Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it. Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours. Preheat the oven to 450 degrees F as the challah rises. Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.
Parmesan Kale Chips 1 large bunch flat-leaf kale Good olive oil Kosher salt Freshly grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
Bourbon Bananas Foster 2 tablespoons unsalted butter 1/4 cup packed dark brown sugar 3 slightly under-ripe bananas, halved crosswise, then lengthwise 1/3 cup bourbon 4 slices pound cake 4 scoops vanilla ice cream Instructions: 1. In a large skillet, cook the butter and brown sugar over medium-high heat, stirring until the butter melts. Add the bananas and gently turn to coat. Once the sauce begins to bubble, add the bourbon. 2. Using a long match or igniter, light the mixture. Cook until the flames subside. Alternatively, simmer the bourbon, stirring frequently, until the sauce thickens to the consistency of honey, about 2 minutes. 3. Divide the cake among the serving dishes and drizzle with some of the bourbon sauce. Top with the ice cream, then the bananas and remaining sauce. Serve immediately.
Neely's Strawberry Pie 2 sheets roll-out pie crust 2 tablespoons butter, melted White sanding sugar, for top of crust 5 cups strawberries, washed and hulled 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch salt Strawberry Whipped Cream, recipe follows, optional 3/4 cup heavy whipping cream 1/2 teaspoon vanilla extract 2 tablespoons confectioners' sugar 1/4 cup strawberry jam Instructions: Preheat the oven to 400 degrees F. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside. In a medium bowl, mix together all of the filling ingredients and pour into the crust. Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired. Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks are formed.
Cream of Celery Soup 2 cups chopped celery, divided 2 cups chopped carrots, divided 4 tablespoons butter 2 cups onions, diced 3 tablespoons flour 6 cups hot vegetable broth, divided Salt and pepper to taste 1 cup heavy cream Instructions: In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.
Chocolaty Apricots 12 ounces semisweet chocolate chips 1 pound dried apricots Instructions: Line a baking sheet with parchment. Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth. Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
Pacific NW Cioppino with Rockfish, Salmon, Mussels and Dungeness Crab Cake 1 tablespoon clarified butter Three 1-ounce salmon fillets Three 1-ounce rockfish fillets 1/4 cup white wine 6 mussels, preferably Saltsprings, scrubbed and debearded 2 cups Cioppino, recipe follows 1 Crab Cake, recipe follows Chopped fresh parsley, for garnish 2 tablespoons olive oil 2 medium carrots, small dice 2 stalks celery, small dice 2 medium yellow onions, small dice 2 tablespoons kosher salt 2 teaspoons ground black pepper 2 tablespoons garlic puree 2 teaspoons oregano 1 teaspoon red chile flakes 1 teaspoon ground fennel seed 1 teaspoon marjoram 1 teaspoon thyme One 46-ounce can clam broth Two 14.5-ounce cans diced tomato One 15-ounce can tomato sauce One 12-ounce can tomato paste 1 cup red wine 2 tablespoons fresh basil leaves, chopped 2 tablespoons sugar 2 tablespoons red wine vinegar 1 tablespoon anchovy paste or diced anchovy 1 tablespoon fresh squeezed lemon juice 4 bay leaves 2 ounces (4 tablespoons) butter 2 medium yellow onions, chopped 1/2 cup jarred diced roasted red pepper, drained 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon fresh parsley, chopped 1 tablespoon Worcestershire sauce 1 teaspoon seafood seasoning, such as Old Bay 1/4 teaspoon hot sauce, such as Tabasco 2 eggs, beaten with a fork 1 pound Dungeness crab meat 1 1/2 cups panko breadcrumbs 1/4 cup canola oil or similar oil, or butter for griddling the cakes Instructions: Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley. Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, chile flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months. Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool. Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don't overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes. Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.) Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side.
Tuna Puttanesca Salt 1 pound penne pasta 3 tablespoons extra-virgin olive oil 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well 6 large cloves garlic, finely chopped 1/2 to 1 teaspoon crushed red pepper flakes A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped 3 tablespoons capers, drained 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano) A generous handful fresh flat-leaf parsley, chopped 2 teaspoons lemon zest Fresh ground black pepper Crusty bread Instructions: Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
Turkey Con Chilli Olive oil 2 red onions, peeled and roughly chopped 1 carrot, peeled and roughly chopped 1 leek, trimmed and roughly chopped 1 red pepper, deseeded and roughly chopped 1 yellow pepper, deseeded and roughly chopped 1 fresh red chile, deseeded and finely chopped 1 fresh green chile, deseeded and finely chopped A bunch fresh coriander (cilantro), leaves picked and stalks finely chopped 1 teaspoon ground cumin 1 heaped teaspoon smoked paprika 1 heaped teaspoon runny honey, optional 3 tablespoons white wine vinegar, optional 1 pound, 5 ounce/ 600 g leftover turkey, shredded Sea salt and freshly ground black pepper 3 (14-ounce/ 400 g) tins chopped tomatoes 1 (14-ounce/ 400 g) tin butter beans or chickpeas, drained Juice of 2 limes Soured cream, to serve 2 ripe avocados, peeled and destoned 2 tomatoes, halved 1/4 of a red onion, peeled 1/2 clove garlic, peeled 1 fresh green chile, deseeded A bunch fresh coriander (cilantro) Juice of 1 lime Instructions: Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh chile if you fancy then get everyone to tuck in.;
Egg Custard Tarts 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch cubes, plus more for the pans 1 1/2 cups all-purpose flour, plus more for dusting 1 large egg 2 tablespoons water 1/2 cup sugar 1 cup water 4 large eggs 1/4 cup evaporated milk 1/2 teaspoon pure vanilla extract Pinch of salt Instructions: Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the \u201coil dough\u201d to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes. Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the \u201cwater dough\u201d to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes. Unwrap the \u201cwater dough\u201d and roll out into an 11-inch square on a lightly floured surface. Place the \u201coil dough\u201d square on top and turn it so that it looks like a diamond. Fold the sides of the \u201cwater dough\u201d over the \u201coil dough\u201d to enclose completely. Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft. Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes. Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use. Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely. Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup. Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.) Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
Strawberry Jelly Roll 8 egg whites 1/2 teaspoon cream of tartar 1/4 cup plus 1/2 cup sugar 1/4 cup oil 1 teaspoon vanilla 3/4 cup self-rising flour, sifted 1/4 cup powdered sugar, sifted 1 (8-ounce) package strawberry-flavored cream cheese 1/4 cup sour cream 1/4 cup strawberry jam 1 cup strawberries, chopped Instructions: Preheat the oven to 375 degrees F. Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper. In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside. In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan. Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle. For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended. Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake. Garnish with powdered sugar.
Bedouin Affogato 1/2 cup heavy cream, chilled 8 chocolate-filled vanilla wafer cookies, such as Pepperidge Farm Milano or for a gluten-free alternative, I like gluten-free ladyfingers) Ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder 1 to 2 green cardamom pods, crushed 1 pint vanilla ice cream A little dark chocolate for grating over top Instructions: In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve. If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids. To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.
Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette 4 cups baby spinach leaves 1 fennel bulb, trimmed of any stalks or fronds and thinly sliced 1 cup grapefruit sections 1/2 cup reduced-sodium vegetable or chicken broth 1/4 cup finely minced shallots 2 tablespoons chopped fresh parsley leaves 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard Salt and freshly ground black pepper Instructions: Place the spinach, fennel, and grapefruit in a large salad bowl. In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper. Pour the vinaigrette over the salad just before serving.
Monument Cafe Blueberry Pie 1 1/4 cups fresh or frozen blueberries 1/2 cup granulated sugar 1/3 cup plus 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 2 teaspoons fresh lemon juice 1 Monument Cafe All Butter Pie Crust, recipe follows 1/3 cup brown sugar 1/3 cup cold butter, cut into pieces 1 stick (8 tablespoons) cold butter, cubed 1/4 to 1/3 cup ice water 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon sugar Dash salt Instructions: Preheat the oven to 350 degrees F. Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the Monument Cafe All Butter Pie Crust. Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie. Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning. Let the pie rest 30 minutes prior to serving. Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse until a coarse meal. Transfer the mixture to a bowl and make a well in the center of the mixture. Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together. Divide the dough in half and roll out on a floured surface. Makes 2 crusts.
Yellowtail Sashimi with Diced Chiles 4 ounces fresh premium yellowtail (belly, if available)* 1/2 teaspoon minced garlic 1/2-ounce fresh ginger, finely julienne 1 1/2 tablespoons thinly sliced scallions 1 tablespoon finely diced red jalapeno 1 tablespoon finely diced green jalapeno 1 tablespoon soy sauce 1 tablespoon yuzu juice (Japanese citrus)* 1 tablespoon ponzu sauce (Japanese citrus vinegar)* 1 tablespoon extra-virgin olive oil 1 lemon wedge, for serving Julienned daikon radish, for serving* Instructions: Slice the yellowtail very thinly and fan out on a plate. Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish. Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish. Garnish with a lemon wedge and julienned daikon.
Blended Sake Margaritas with Mint 1 cup sake (8 ounces) 1/4 cup Triple Sec (2 ounces) 1/2 cup fresh lime juice (4 ounces) plus an extra lime, quartered, for garnish 2 cups ice Salt (optional, to rim the glass) Fresh Mint, for garnish Instructions: Mix all the ingredients (except the extra lime, salt, and mint) in a blender. Pour into glasses rimmed with salt, and serve with fresh mint leaf and a lime wedge.
Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream 1/3 cup almond milk 1 cup grated Mexican chocolate 1/2 cup cocoa powder 2 tablespoons agave nectar 1 teaspoon ground chile de arbol 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 ripe but firm avocados, halved, pitted and peeled 1 cup heavy whipping cream 1/3 cup agave nectar 1 tablespoon mezcal Instructions: For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature. In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours. For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use. Serve the mousse with dollops of the whipped cream.
Virgin Bullshot 8 large celery stalks, chopped 2 lemons, juiced 5 cups beef broth 5 teaspoons prepared horseradish 1 teaspoon hot sauce, or to taste 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper Instructions: Add the celery and the lemon juice to a blender and puree until smooth. Drain through a fine mesh sieve into a pitcher. Stir in the beef broth, horseradish, hot sauce, and 3/4 teaspoon each of salt and pepper. Pour into glasses filled with ice and garnish with a celery stalk and a lemon wedge.
Jazzed-Up Sweet Potato Fries One 1- to 1.25-pound bag frozen sweet potato fries 3 tablespoons grated Parmesan 2 tablespoons finely chopped fresh parsley 1 teaspoon finely grated lemon zest Pinch cayenne Instructions: Bake the sweet potato fries according to the package directions. Toss with the Parmesan, parsley, lemon zest and cayenne. Serve immediately.
Avocado Salad 1 avocado, diced 1 red pepper, diced 1 yellow bell pepper, diced 1/2 red onion, diced 2 ounces fresh cilantro, chopped 1 lime, juiced 1/4-ounce olive oil Pinch ground cumin Kosher salt, to taste Pepper, to taste Instructions: Mix all ingredients thoroughly and season with salt and pepper.
Spanish Chicken and Potato Roast 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces 4 cloves garlic, smashed and coarsely chopped 2 tablespoons extra-virgin olive oil Kosher salt 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) 2 teaspoons smoked paprika Freshly ground pepper 4 tablespoons roughly chopped fresh parsley 2 lemons (1 juiced, 1 cut into wedges) 2 large or 3 medium red onions, halved and thinly sliced Instructions: Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside. Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.
Waikiki Cocktail Ice cubes 1-ounce dark rum 1-ounce guava juice 1/2 lemon, juiced 1/2 orange, juiced 1 teaspoon sugar Dash grenadine 1 maraschino cherry, for garnish Instructions: Fill a cocktail shaker with ice, add all ingredients, and shake well. Strain into a highball glass and garnish with a maraschino cherry.
Eggplant and White Bean Meatballs with Spaghetti Squash 1/4 cup grapeseed oil 1 1/2 pound eggplant, diced 1 cup diced yellow onion 2 tablespoons chopped garlic 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon crushed red pepper flakes 1 1/2 cups cooked white beans 3 tablespoons fresh parsley, chopped 2 cups old-fashioned rolled oats, plus more if necessary 1 spaghetti squash 2 tablespoons grapeseed oil 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning One 28-ounce can whole peeled tomatoes 1/2 cup diced yellow onion 1/4 cup fresh basil, chopped 1/4 cup extra-virgin olive oil 2 cloves garlic 1 tablespoon fresh oregano, chopped One 8-ounce can diced tomatoes 2 tablespoons tomato paste 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1/4 cup fresh parsley, chopped Instructions: For the vegan meatballs: Preheat the oven to 400 degrees F. Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes. Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool. Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks. Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour. Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes. For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper. Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes. Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating. For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes. To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.
Air Fryer Arancini 1 tablespoon olive oil 1 shallot, minced 2 cloves garlic, minced 1 cup arborio rice 1/4 cup dry white wine 3 cups low-sodium chicken broth, warmed 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper 1/2 cup plus 3 tablespoons Italian-style seasoned breadcrumbs Fifteen 1/2-inch cubes whole-milk mozzarella cheese (from a 3.5-ounce piece) Nonstick cooking spray, for the air fryer Warmed marinara sauce, for serving Instructions: Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1 to 2 minutes more. Pour in the warm chicken broth, about 1/2 cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the Parmesan, 3/4 teaspoon salt and a few grinds of pepper. Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap). Stir 3 tablespoons of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 tablespoons and 1 1/2 inches in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more. Preheat a 3.5-quart air fryer to 400 degrees F and spray the basket with nonstick cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes. Transfer to a platter and serve with warm marinara sauce, for dipping.
Claire's Spinach Carbonara Salt 1/2 pound slab bacon, cut into 1/2-inch chunks 1 pound fresh or dried spinach fettuccine 1 whole large egg, plus 2 large egg yolks, at room temperature 1 cup grated Parmigiano-Reggiano, plus more for garnish 2 teaspoons freshly cracked black pepper 2 cups baby spinach leaves Instructions: Bring a large pot of water to a boil over medium heat and salt generously. Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan. When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried. Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl. When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet. While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Chocolate Mousse 6 ounces semisweet baking chocolate, chopped 3 tablespoons unsalted butter, at room temperature 3 large eggs, separated 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold 1/2 teaspoon vanilla extract Whipped cream and chocolate shavings, for garnish Instructions: Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks. Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Hummingbird Cupcakes 1 cup pecans, chopped 2 1/2 cups very ripe chopped bananas, (about 3 bananas) plus 1 firm banana, for garnish 1/2 cup finely chopped fresh pineapple 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine salt 3 large eggs, room temperature 1 3/4 cups granulated sugar, plus more for banana garnish 3/4 cup vegetable oil 2 (8-ounce) packages cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature 1 tablespoon finely grated lemon zest (about 1 lemon) 1 teaspoon pure vanilla extract 2 cups confectioners' sugar Instructions: Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl. Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture. Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.) For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes. To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops. Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.
Pork Tenderloin with Peach and Pecan Sauce 1 tablespoon olive oil 1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices 2 cloves garlic, minced 2 green onions, sliced (about 1/4 cup) 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup 1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice 3 tablespoons low-sodium soy sauce 2 tablespoons honey 1/4 cup pecan halves, toasted and broken into large pieces Hot cooked rice Instructions: Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced. Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.
Tomato and Lentil Salad 1 cup small green lentils 2 cloves garlic, peeled 2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice 2 tablespoons olive oil 2 cups cherry tomatoes, quartered 3/4 cup sliced scallions (use pale green and white parts only) 1/4 cup fresh basil, chopped 1/4 cup fresh dill, chopped 1 ear fresh corn, kernels cut off the cob Salt and freshly ground black pepper Instructions: Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature. In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated. Serve cold or at room temperature. This dish can be made 1 day ahead.
Garlic-Tomato Pasta with Peas Kosher salt 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 3 tablespoons tomato paste 1/4 teaspoon red pepper flakes 1 cup frozen peas, thawed 10 ounces angel hair pasta 1/2 cup fresh basil, roughly chopped, plus more for topping 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt. Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.
Lemon and Herb Marinated Grilled Chicken Thighs Juice and zest of 4 lemons, plus 2 whole lemons 5 sprigs fresh rosemary, finely chopped 5 sprigs fresh sage, finely chopped 3 cloves garlic, smashed and finely chopped 1/2 teaspoon crushed red pepper Extra-virgin olive oil 8 chicken thighs, trimmed of excess fat Kosher salt Instructions: In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Call yourself a superstar! March - Why We Love: Lemons
Escarole and Potato Soup 2 tablespoons bacon drippings or olive oil 1 cup chopped red onion 1 cup chopped peeled potato 1 bay leaf 1 medium clove garlic, minced 1 sprig rosemary 3 1/2 cups chicken broth 3 cups firmly packed chopped escarole Grated pecorino, for serving Instructions: Heat the drippings or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the escarole and cook 5 minutes more. Remove from the heat, discard the bay leaf and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with grated pecorino. Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Spicy Italian Pasta Salad with Ham and Pepperoncini Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1/8 teaspoon crushed red pepper flakes 1 small minced shallot 8 ounces dried gemelli pasta 4 ounces ham, cut into thin matchsticks 1 cup halved grape tomatoes 1/2 cup thinly sliced celery 1/2 cup torn fresh basil leaves 1/2 cup stemmed, chopped pepperoncini 1 tablespoon chopped fresh oregano Instructions: Bring a large pot of salted water to a boil. Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Grape Jelly-Glazed Black Cod 1/3 cup soy sauce 1/4 cup grape jelly 1 tablespoon balsamic vinegar Four 6-ounce skinless black cod fillets 3 scallions, finely chopped 1 tablespoon finely grated orange zest Cooked white rice, for serving Instructions: Place the soy, jelly and vinegar in a small saucepan over low heat, stirring until the jelly melts, about 1 minute. Let the glaze cool, and then place in a resealable plastic bag with the cod. Marinate in the refrigerator about 1 hour. Preheat the broiler. Line a baking sheet with foil. Remove the cod from the marinade and place the marinade in a small saucepan. Transfer the cod to the prepared baking sheet. Bring the glaze to a boil and turn off the heat. Remove 2 tablespoons of the glaze from the pot, reserving the rest for serving, and brush the cod with the glaze. Broil the cod about 5 inches from the heat, brushing with additional glaze halfway through, until just cooked through, 5 to 7 minutes depending on the thickness of the fish. It should feel just firm to the touch. Stir together the scallions and zest and sprinkle over the fish. Serve with rice and the reserved glaze.
Citrus Salmon Skewers 1 lemon, zested and juiced 1 orange, zested and juiced 1 cup chopped fresh parsley, plus more for serving 3 tablespoons chopped fresh dill, plus more for serving 1/2 teaspoon paprika 1 clove garlic, grated Kosher salt and freshly ground black pepper 1/2 cup olive oil 2 pounds salmon fillets, cut into 1-inch chunks 2 cups arugula 1 cup Greek yogurt Instructions: Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil. Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside. Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt. Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan. Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula. While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture. Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
Angel Food Cake with Strawberry-Rhubarb Sauce 1 cup granulated sugar 5 green cardamom pods 1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups) 1 cup sliced strawberries 1 cup cold heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon ground cardamom 1 store-bought angel food cake Instructions: Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries. Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.
Blackberry Fool 2 pints blackberries (hold 6 blackberries back for topping) 1/4 cup granulated sugar 3 tablespoons blackberry liqueur 2 cups (1 pint) heavy cream 1/4 cup powdered sugar 6 ladyfingers 6 sprigs fresh mint, to decorate Instructions: Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes. Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream. Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!
Chocolate Graham Crackers 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 24 tablespoons (3 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup molasses 2 cups whole-wheat graham flour 1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin 1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin 1 cup Dutch-process cocoa powder Instructions: In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour. Preheat the oven to 350 degrees F. On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes. Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.
Crispy Air Fryer Chicken Thighs 1 teaspoon granulated garlic (or garlic powder) 1 teaspoon onion powder 1 teaspoon dried thyme 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 4 bone-in, skin on chicken thighs (about 2 pounds) 2 tablespoons olive oil 2 tablespoons all-purpose flour Instructions: Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine. Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour. Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes 7 ounces green beans 20 small cherry tomatoes 1 to 2 good handfuls black olives 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper 4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned 2 lemons 1 handful fresh basil, picked 12 anchovy fillets 1/2 small clove of garlic, peeled 1 teaspoon salt 1 large egg yolk* 1 teaspoon Dijon mustard Approximately 1 cup extra virgin olive oil Approximately 1 cup olive oil Lemon juice, to taste Salt and freshly ground black pepper Instructions: Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper. Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters. This is very tasty with some homemade mayonnaise or aioli. Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings
Meatball Salad 1/2 cup freshly grated Parmesan 1/2 cup ricotta 1/3 cup panko breadcrumbs 3 tablespoons whole milk, at room temperature 1 large egg, at room temperature 1/2 pound ground pork 1/2 pound sweet Italian sausage, casings removed 1/2 teaspoon kosher salt Olive oil, for cooking One 24-ounce jar marinara sauce Half a 5-ounce container baby arugula (about 4 cups) 1 cup shaved Parmesan 1 tablespoon olive oil 1 teaspoon freshly squeezed lemon juice Instructions: For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine. Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat. For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl. Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.
Grilled Beef Salad One 2-pound top round London broil 2 tablespoons extra-virgin olive oil 1 tablespoon whole-grain mustard 4 cloves garlic, crushed 2 sprigs fresh thyme 1 tablespoon kosher salt 2 teaspoons lemon pepper 1/4 cup extra-virgin olive oil 1 tablespoon whole-grain mustard 1 teaspoon fresh thyme leaves Juice of 1 lemon Kosher salt and freshly ground black pepper 1 to 2 tablespoons heavy cream One 5-ounce container blue cheese crumbles 4 cups spinach leaves 2 cups torn romaine leaves 2 cups torn salad greens 1 pint cherry tomatoes, halved 2 scallions, sliced 1 red bell pepper, very thinly sliced 1 small red onion, very thinly sliced Instructions: For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook. To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving. For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat. Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again. To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.
Pasta Sauce 3 quarts canned whole peeled tomatoes 1 cup extra-virgin olive oil 1/2 cup fresh basil, chiffonade 1/2 cup small diced carrot 1 tablespoon fresh oregano, chopped 1 small yellow onion, diced 5 cloves garlic, chopped 2 cups canned diced tomatoes 1/2 cup tomato paste 3 tablespoons kosher salt 1 tablespoon freshly ground black pepper Instructions: Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
Gingerbread Roulade Cake 4 tablespoons unsalted butter, melted, plus more for buttering the baking sheet 3/4 cup all-purpose flour, plus more for flouring the baking sheet 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon finely ground black pepper 1/4 teaspoon ground allspice 1/2 teaspoon plus a pinch fine salt 6 large eggs, separated 3/4 cup plus 1 tablespoon granulated sugar 2 tablespoons unsulfured molasses 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 3/4 cup confectioners' sugar 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla extract Pinch fine salt 8 gumdrops, for decorating Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly. Butter and flour the parchment and the sides of the baking sheet. Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside. Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes. Beat in the melted butter, molasses and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated. Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy. Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form. Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit. Then gently fold in the remaining whipped egg whites until just combined. Pour the cake batter into the prepared baking sheet and spread it out in an even layer. Bake until the middle of the cake springs back when pressed, 12 to 15 minutes. To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake. Dust the cake with confectioners' sugar. Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake. Quickly invert the baking sheet onto the towel. Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel. Carefully peel away the parchment paper, making sure not to tear the cake. Trim away any rough edges if desired. Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it. Let the cake cool completely, rolled up just like this, about 30 minutes. For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth. Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling. To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer. Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter. Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade. Dust the cake with more confectioners' sugar. Slice and serve.
Peach-Cherry Galette 1 ( 9-inch) refrigerated pie crust 3 large ripe peaches, peeled, pitted, and thinly sliced or an equal amount of frozen, thawed sliced peaches 1/3 cup dried sweet cherries (sold in the produce aisle) 2 tablespoons sugar 1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 375 degrees F. Unroll the pie crust on a large baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries over the peaches, and then top with the sugar and cinnamon. Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches. Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature.
Red, White, and Blue Potato Salad 4 sprigs fresh thyme 3 sprigs fresh flat-leaf parsley 1 sprig fresh rosemary 1 bay leaf 1 cup dry white wine 2 cloves garlic, smashed 1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed 1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed 1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed 1 tablespoon kosher salt 2 stalks celery, thinly sliced 1/4 cup white wine vinegar 1 tablespoon whole-grain mustard 2 teaspoons kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons minced flat-leaf parsley 2 scallions (white and green), thinly sliced Instructions: To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle. Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool. When ready to serve, carefully fold in the parsley and scallions. Serve.
Seafood Gumbo 1/4 cup chopped parsley 1 bunch green onions, chopped 1 pint oysters, in their liquor 1 cup butter 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs, halved 1 pound raw shrimp, peeled and deveined 1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces Instructions: In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.
Blue Cheese and Tomato Salad 1/4 cup garlic infused olive oil 3/4 cup (6 ounces) Greek yogurt (fat-free is good here) 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 4 ounces blue cheese, crumbled Water 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here) Instructions: In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving. To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
Polish Pre-Lenten Jelly Doughnuts: Paczki 1 ounce melted butter 1 ounce lemon juice 1 ounce rum 1 quart water 1 quart eggs 1/2 quart sugared eggs yolks 1/2 ounce salt 4 1/2 ounces milk powder 1 pound granulated sugar 1 pound, 10 ounces shortening 1 pound cake flour 9 1/2 pounds high gluten flour 1 pound yeast Vegetable oil, for deep frying Instructions: Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes. Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes. Preheat a fryer to 360 degrees F. Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
Crawfish and Grits with Poached Eggs 8 tablespoons (1 stick) salted butter 2 stalks celery, chopped 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons tomato paste 1 pound Louisiana crawfish 1 heaping tablespoon all-purpose flour 1 1/2 cup chicken broth or stock 2 dried bay leaves Cajun Select Seasoning, recipe follows, to taste Hot sauce, to taste Kosher salt and freshly ground black pepper Easy Oven Grits, recipe follows 4 Poached Eggs, recipe follows 3 tablespoons sliced green onions, for garnish 2 tablespoons granulated garlic 2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 1 teaspoon dried basil 1 teaspoon ground celery seed 1 teaspoon dried oregano 6 cups chicken stock or broth Kosher salt and freshly ground black pepper 1 cup stone-ground grits 1/2 cup heavy cream, warmed 2 tablespoons salted butter 4 ounces goat cheese, sliced or crumbled 6 large eggs 2 teaspoons apple cider vinegar Pinch of kosher salt Instructions: Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined. Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes. Serve the crawfish over grits with a poached egg. Garnish with green onions. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Heat the oven to 350 degrees F. Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour. Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary. Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt. Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.
Salad Bar Salad with Creamy Italian Dressing 1 to 2 cloves garlic Salt 2 tablespoons fresh flat-leaf parsley leaves 1 tablespoon fresh chives 3 fresh basil leaves 1 cup (real) mayonnaise 1/2 cup sour cream 1/3 cup grated Parmesan Cayenne pepper, as needed Paprika, as needed Worcestershire sauce, as needed 2 iceberg heads, cut into chunks 1/2 cup grated Cheddar 2 carrots, shredded 1 cucumber, sliced 1/4 cup sunflower seeds Instructions: For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic. In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired. For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.
Hand Cut Russet Fries with Dijon Aioli 1 egg* 1 egg yolk* 2/3 cup Dijon mustard 1 tablespoon garlic puree 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 1 1/2 cups vegetable oil 3 teaspoons lemon juice 4 large russet potatoes 1 quart peanut oil 1/4 cup chopped parsley Salt and pepper Instructions: Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary. Peel potatoes and slice into 1/4?inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. Heat the oil to 315 to 325 degrees F. In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels. When ready to serve, heat oil to 350 to 375 degrees F. In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.

Subsets and Splits

No saved queries yet

Save your SQL queries to embed, download, and access them later. Queries will appear here once saved.