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Pastina Risotto with Roasted Tomato and Pepper Sauce Kosher salt 1 pound pastina or other small pasta shape, *see note 4 tablespoons extra-virgin olive oil 2 cloves minced garlic 2 tablespoons chopped fresh oregano leaves 1 1/2 cups water 1 cup chicken stock, canned low-sodium chicken broth, or water Freshly ground black pepper 1 1/2 cups Roasted Tomato and Pepper Sauce, recipe follows 1/2 cup freshly grated Parmesan, plus more for garnish 6 cups firmly packed spinach leaves, large stems removed, torn 1 (28-ounce) can whole peeled tomatoes 3 red peppers, cored and cut into large pieces 10 garlic cloves, smashed 1/2 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh rosemary, roughly chopped Kosher salt Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more. Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish). Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes. Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm. Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths. Put the rack in the center of the oven and preheat the broiler to high. Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender. Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating. Yield: about 4 1/2 cups
Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta 1 lemon, zested and juiced 3 sprigs fresh oregano, leaves finely chopped 3 sprigs fresh dill, leaves finely chopped 3 sprigs fresh mint, leaves cut into a chiffonade 2 cloves garlic, smashed and finely chopped Pinch crushed red pepper flakes Pinch kosher salt 1/2 cup extra-virgin olive oil 4 (3/4-inch thick) lamb shoulder chops 1/2 English cucumber, coarsely grated 2 cups plain Greek yogurt 2 cloves garlic, smashed and finely chopped 1 tablespoon white wine vinegar 1 small bunch fresh dill, leaves finely chopped 2 sprigs fresh mint, leaves cut into a chiffonade Pinch kosher salt 2 cups baby arugula, washed 1 lemon, juiced High quality extra-virgin olive oil (big fat finishing oil) Kosher salt 1/2 cup crumbled feta Instructions: For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days. For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud. If the lamb was in the refrigerator, let it come to room temperature before grilling. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving. For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.
Hoboken Eddie's Root Beer Chicken 2 (12-ounce) bottles root beer 2 tablespoons oil Salt and pepper 4 (6-ounce) boneless chicken breast Jamaican Jerk rice: 8 cups water 4 cups white rice 4 tablespoons Jalapeno sauce (recommended: Hoboken Eddie's Mean Green Sauce) 4 tablespoons Teriyaki with Wasabi and Ginger Sauce (recommended: Hoboken Eddie's Hukilau Hanna Sauce) 4 tablespoons hot red pepper sauce (recommended: Hoboken Eddie's Hot Sauce) 1/2 teaspoon cinnamon 1/2 teaspoon allspice 4 bananas, peeled and sliced into 1/4-inch thick rounds 1 tablespoon butter 1 Scotch bonnet pepper, seeded and thinly sliced* Instructions: Place root beer in a saucepan and bring to a boil. Reduce the root beer by 1/2, to a syrupy consistency, and set aside. Preheat a grill. Lightly oil and season the chicken breasts. Grill the chicken until cooked through and the juices run clear, about 4 to 5 minutes per side. To make rice, bring the water to a boil, add the rice and add Hoboken Eddie's sauces to the rice. Add the cinnamon and allspice, mix well, cover, and allow to cook for 20 minutes. Slice the bananas and saute them in the butter for approximately 3 minutes. To serve, place a spoonful of rice on each plate, top with a chicken breast, and drizzle some of the root beer glaze on top of the chicken. Top the chicken with a thin slice of Scotch bonnet pepper and serve with banana slices.
BBQ Pulled Pork with Carolina Sauce 2 quarts cider vinegar 2 cups ketchup 1/2 cup sugar 1/4 cup molasses 1/4 cup dry mustard 1/4 cup soy sauce 1/4 cup tomato paste 1/4 cup Worcestershire sauce 1/8 cup red pepper flakes 1/8 cup salt Pinch freshly ground black pepper 2 cups soy sauce 1 1/2 cups salt, plus more for seasoning 1/2 cup sugar 1/4 cup honey 1/4 cup molasses 2 pork butts, about 6 pounds total weight Freshly ground black pepper Instructions: For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed. For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
Cowboy Chili and Baked Bean Pot 1 tablespoon vegetable oil 6 slices smoky bacon, chopped, optional 1 1/2 pounds coarse-ground sirloin 2 Idaho or russet potatoes, peeled and chopped 1 large onion, chopped 2 Fresno chile peppers, sliced 1 carrot, peeled and chopped 4 cloves garlic, chopped 2 tablespoons chile powder 1 large fresh bay leaf Kosher salt and freshly ground black pepper 1 (12-ounce) bottle beer 4 cups beef stock 1/4 cup thick Worcestershire sauce 1 (16-ounce) can baked beans 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes Scallions, thinly sliced on an angle for topping Instructions: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.
O Special BBQ Memphis Style 1/2 tablespoon yeast 2 cups heavy cream, warmed 2 cups butter, melted, plus more, for greasing pan 1 (6.5-ounce) jar whole macadamia nuts 3 cups all-purpose flour 1/2 teaspoon salt 1 cup red wine 1 cup diced tomatoes 1 cup diced red onion 1/4 cup tomato paste 1/2 cup molasses 1/2 cup brown sugar 1/2 cup honey 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon hot sauce (recommended: Tabasco) 8 cups cooked chicken 3 cups Barbecue Sauce 3 cups shredded carrots 3 cups roasted almonds 8 sliced Macadamia Butter Bread 3 cups meselun greens 2 cups chopped tomatoes For the bread: Instructions: In a large bowl, add the yeast and the warmed heavy cream. Let sit a couple of minutes until the yeast is foamy. Add the melted butter to the yeast mixture and mix well. Add the macadamia nuts. Add the flour and the salt to the mixture. Mix very well (for about 3 to 4 minutes). The dough will be too soft to knead. Preheat oven to 400 degrees F and grease a 9 by 12-inch bread pan with butter. Once you've mixed it extremely well, spoon the dough into the prepared bread pan. Cover with a towel and allow to rise, for about 1 hour. Uncover and bake for approximately 45 to 55 minutes. Ovens vary, so keep an eye on your bread. Tapping it on the bottom, you should hear a hollow sound. If you don't, put it back in the oven for a couple of minutes more. When completed, remove the bread from the oven and allow to cool in the pan for 20 to 25 minutes. Remove from pan and let cool. *This bread is very tender. Handle with great care! For the barbeque sauce: In a large saucepan, combine the wine, tomatoes, onions, tomato paste, molasses, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper, and hot sauce. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently as it thickens. Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently. Store in an airtight container and keep refrigerated when not using. Makes approximately 2 1/2 cups.; For assembly: In a large bowl, combine the chicken, BBQ sauce, carrots and almonds. Mix well. On a plate, stack 2 pieces of bread and slice them diagonally. Do the same with the other breads on 3 separate plates. Remove the top slices of the breads. Distribute the chicken mixture onto the bread. Top with the mesclun greens and tomatoes and cover with the sandwich tops. Serve immediately.;
Seur Rong Hai (Crying Tiger) 2 teaspoons dried green peppercorns 1 tablespoon Big Four Paste 10 cloves garlic, 5 minced, 5 unpeeled, lightly crushed 3 to 20 fresh bird chiles or 2 to 15 serrano chiles, minced 1 pound boneless, skinless large chicken breasts, rinsed and patted dry 1/4 cup vegetable oil 1 teaspoon fish sauce (namm pla) 1 tablespoon sugar Water as needed 2 tablespoons crispy pork rinds, crushed to the consistency of coarse cornmeal 20 sprigs cilantro, coarsely chopped Instructions: In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes. Set aside to cool. Put the Big Four Paste and the minced garlic in a mortar and pound until blended into a paste. Add the unpeeled garlic cloves and pound until the garlic and peels are blended into the paste. Do not worry if the membrane is separated from the cloves. (You may want to remove the peel; I encourage you to try it the authentic Thai way. It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.) Add the chiles and continue pounding. Add the green peppercorns and, instead of pounding, crush them by pressing them against the side of the mortar in a circular motion. Transfer the paste to a small bowl and set aside. The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks. Trim any fat from the chicken breast. Cut the breast in half. Working with one half breast at a time, slice horizontally almost but not quite in half. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces. Try to keep the pieces the same size and thickness. Set aside on a plate. Arrange the ingredients near the stove in the order they will go into the skillet: oil, chile paste, chicken, fish sauce, sugar, and a small cup of water. Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat. Add the oil, then add the chile paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes. Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning. Try to keep the chicken pieces flat as you saute them to ensure even cooking. When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet. Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated. If needed, sprinkle a bit more water to prevent sticking. Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot.
Sweet Hot Pepper Glazed Grilled Pork Chops Vegetable oil, for the grill grates One 10-ounce jar red jalapeno pepper jelly (about 1 1/4 cups) 1/4 cup cider vinegar 1 1/2 teaspoons fresh thyme leaves, finely chopped 4 bone-in pork chops (about 3 pounds total) 1 teaspoon ground coriander Kosher salt and freshly ground black pepper Boiled potatoes and/or corn on the cob, for serving Instructions: Preheat a grill to medium-high heat; lightly oil the grill grates. Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving. Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times. Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.
Steak Pizzaiola 4 tender steaks of your choice, each 1 portion (or 4 to 6 cubes steaks weighing a total of 1 1/2 to 2 pounds) Salt 3/4 teaspoon dried oregano or marjoram 1/2 to 3/4 teaspoon salt 2 cups Smooth Tomato Sauce, recipe follows 2 tablespoons extra-virgin olive oil 1 small onion or 1/2 medium onion, finely chopped (about 1/2 cup) or 1 large clove garlic, lightly smashed One 28-ounce can plum tomatoes, drained of the can juices 1/2 teaspoon salt Hot red pepper flakes or freshly ground black pepper to taste Few leaves of fresh basil or parsley Instructions: Sprinkle both sides of the steak with salt. In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet. Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender. Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce. In a 1 1/2- to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic. With a food mill, puree the tomatoes directly into the pot and stir well. Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced. Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.
Nacho Topped Chili Pot 4 poblano peppers 2 large jalapeno peppers 2 tablespoons extra-virgin olive oil 2 pounds ground sirloin 1 large onion, finely chopped 4 cloves garlic, finely chopped Freshly ground black pepper 1 tablespoon cumin, a palmful 1 tablespoon coriander, a palmful 1 tablespoon smoked sweet paprika 2 tablespoons chile powder (recommended: Gebhardt's) 1/4 cup tomato paste 1 (12-ounce) bottle beer (recommended: Negra Modela) 2 cups beef stock 1 (16-ounce) can vegetarian spicy refried beans 1 bag good quality corn tortilla chips (recommended: Xochitl) 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above 1 Fresno red chile 1 small can or jar pickled jalapenos Instructions: Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor. Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal. To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
Spinach and Mushroom Stuffed Shells Olive oil, for greasing Kosher salt and freshly ground black pepper 8 ounces jumbo pasta shells (20 to 24) 10 ounces cremini mushrooms, stems trimmed, coarsely chopped 1 shallot, coarsely chopped 3 tablespoons unsalted butter 8 ounces baby spinach 2 tablespoons chopped fresh parsley One 15-ounce tub whole milk ricotta 1/2 cup pine nuts, toasted 3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish 1 1/2 cups grated mozzarella 1/2 cup grated Parmesan, plus more for serving 2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed 1 tablespoon unsalted butter 1 small yellow onion, finely chopped 1 clove garlic, minced Pinch red pepper flakes One 14-ounce can diced tomatoes 1/2 cup heavy cream 1/4 cup vodka 2 tablespoons tomato paste Pasta cooking water, for adjusting sauce consistency Kosher salt and freshly ground black pepper Instructions: Lightly grease a rimmed baking sheet with the oil and set aside. Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet. In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl. In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling. In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes. Garnish with more Parmesan and basil leaves, and serve. In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
Chocolate Silk Pie 4 large eggs 3/4 cup sugar 2 tablespoons water or coffee 10 tablespoons (1 1/4 sticks) unsalted butter, softened 1/4 teaspoon kosher salt 3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly 1 1/2 teaspoons vanilla extract 1 baked 9-inch pie crust 1 cup heavy cream 1 tablespoon confectioners' sugar Chocolate shavings, for garnish Instructions: Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble. Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes. Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.
Puree of Celeriac Soup with Glazed Celeriac and Curried Apple 5 cups water 2 cups chopped celery root (chopped in food processor) 1 teaspoon celery seed (tied-up in a swatch of cheesecloth) 1 teaspoon kosher salt 1 teaspoon sugar 4 cups peeled and small-diced celeriac 4 cups heavy cream 2 1/2 cups celeriac stock Salt 1 cup peeled and medium-diced celeriac 1 cup water 2 teaspoons unsalted butter 1 teaspoon sugar Pinch salt 5 tablespoons honey 3 tablespoons butter 2 tablespoons spicy curry powder 1 teaspoon kosher salt 4 Granny Smith apples, peeled 3 celery stalks, leaves removed and reserved for garnish Instructions: Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.) Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender. Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.) To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside. To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.) Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside. When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.
Tomato and Shaved Fennel Salad 2 yellow tomatoes, sliced into 8 pieces 2 red tomatoes, sliced into 8 pieces 1 head fennel, shaved 2 ounces red onion, shaved 4 teaspoons basil, chiffonade 4 ounces extra-virgin olive oil 4 ounces red wine vinegar kosher salt coarse black pepper Instructions: Mix together and serve.
Passion Fruit Meringue Tartlets 7 large egg yolks 2 large eggs 3/4 cup granulated sugar 3/4 cup passion fruit juice 6 prebaked (4-inch) tartlet shells (recipe follows) 6 large egg whites 1 1/2 cups granulated sugar Instructions: For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside. For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.
Get Fresh Cafe Meatloaf 3 pounds grass-fed ground beef (antibiotic and hormone free) 2 cups homemade or store-bought tomato sauce, or ketchup 1 cup finely diced celery 1 cup finely diced onion 1/2 cup finely diced red or green pepper 1/2 cup molasses 2 tablespoons granulated garlic 2 tablespoons Worcestershire sauce 1 tablespoon ground black pepper 1 tablespoon Italian seasoning 2 tablespoons dried rosemary 1 tablespoon dried sage 4 cloves garlic, finely diced 3 slices whole wheat bread moistened with water 3 free-range natural eggs (antibiotic and hormone free) Instructions: Preheat the oven to 350 degrees F. Oil a 9 by 5 by 3-inch loaf pan. Combine the beef, 1 cup tomato sauce, celery, onions, bell peppers, molasses, granulated garlic, Worcestershire sauce, black pepper, Italian seasoning, 1 tablespoon rosemary, sage, fresh garlic, bread and eggs in a large bowl and mix thoroughly. Pack firmly into the prepared pan. Slam the pan open-side down on a sheet pan. Pat and form into a meatloaf. Put in the oven and cook 45 minutes. Remove from the oven. Spread the remaining 1 cup tomato sauce evenly over the top of the loaf. Sprinkle the remaining 1 tablespoon rosemary over the loaf. Return to the oven until the meatloaf reaches an internal temperature of 155 degrees F, about 10 minutes. Remove from the oven and set aside for 10 minutes. Slice and serve.
Poppyseed Hamantaschen 1/2 cup poppy seeds 1/2 cup vanilla unsweetened almond milk 1/3 cup sugar 1/4 cup honey 1 teaspoon pure vanilla extract Pinch kosher salt Zest and juice of 1/2 lemon 1/3 cup unrefined coconut oil, at room temperature 1/2 cup sugar Zest of 1 lemon 3 large eggs 2 cups all-purpose flour, plus more for rolling the dough 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/3 cup sprinkles of your choice Instructions: For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.) For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.) Preheat the oven to 350 degrees F. Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired. Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.
The Biker's Mule 3/4 ounce fresh lime juice 4 dashes bitters Ginger beer Fresh ginger, for garnish 1 lime wedge, for garnish Instructions: Fill a Collins glass with ice. Add the lime juice and bitters. Fill to the rim with ginger beer and stir to mix. Grate some ginger over the top. Garnish with a lime wedge.
Chicken a la Reine 1 sheet puff pastry dough 1 egg white, lightly beaten 4 (1-pound) whole chicken breasts, boned and skinned 3 tablespoons crushed ice 1/3 cup well chilled heavy cream 1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh) 1 1/2 teaspoon salt 1/2 teaspoon crushed fennel seeds 1/2 teaspoon freshly grated lemon rind 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon freshly ground pepper 2 tablespoons vegetable oil 1/2 cup white wine 1 cup chicken stock or more 2 1/2 tablespoons butter 3 tablespoons flour 2 cups chicken stock, boiling 2 tablespoons truffle butter, softened Salt and pepper to taste Lemon juice to taste Instructions: Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden. Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides. Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled. Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through. Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste. Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.
Sno Cones 4 cups water 1/2 cup plus 2 tablespoons sugar, separated 2 cups frozen raspberries, thawed 1 cup purple grape juice concentrate 4 fresh mint leaves 2 tablespoons fresh lemon juice 1 cup orange juice concentrate 1 tablespoon honey Instructions: In a saucepan bring the water and 1/2 cup sugar to a boil. Let cool then pour into a shallow pan and freeze overnight. The next day, scrape the surface of the ice with a metal spoon to make shaved ice. Store in the freezer until ready to serve. To make the toppings, puree the raspberries with the remaining 2 tablespoons of sugar and strain to remove the seeds and set aside. Blend the grape juice concentrate with the mint leaves in a blender and strain and set aside. Whisk together the citrus juices and honey and set aside. Using a large ice cream scoop, scoop a ball of the shaved ice onto 4 cones. Drizzle with various syrups and serve immediately.
Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice 8 ounces skinless, boneless Arctic char, finely diced 1 ounce shallots, minced 1 ounce caper, minced 1 anchovy fillet, minced 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon hot pepper sauce 1 tablespoon minced chives Salt and pepper 5 ounces warm waxy potatoes, like Yukon Golds, riced 1 egg 1 tablespoon creme fraiche 2 tablespoon all-purpose flour Salt and pepper 1 tablespoon unsalted butter 4 ounces Inniskillin Ice Wine 1/2 teaspoon picked thyme leaves Ice cube tray 1 teaspoon creme fraiche 1 teaspoon caviar Extra virgin olive oil Instructions: For the Tartar: Combine char with shallots, caper, anchovy and olive oil. Add lemon juice, hot pepper sauce, and chives. Season, to taste, with salt and pepper. For the Pancake: Working quickly while potatoes are still warm (not hot!), stir 1 egg into the potatoes until well incorporated. Stir in creme fraiche, then flour, and season with salt and pepper. Consistency should be slightly thicker than pancake butter. In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter. Cook pancakes for one and half minutes per side. Reserve on paper towel until ready for serving. For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously. Ladle one ounce of ice wine mixture into each ice cube tray section. Freeze for one hour or until just frozen. Place ice in a small bowl just before serving and lightly crush with a fork. With a ring mold, place tartar in middle of a serving plate. Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar. Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish. Serve immediately.
Corn Flakes Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit 1 cup KELLOGG'S® CORN FLAKES®, crushed 1/2 cup pecans, crushed 4 boneless pork chops Kosher salt, to taste 1/2 cup prepared mayonnaise 1/2 cup Dijon mustard 1/4 cup honey 4 easy bake biscuits, baked according to package directions 1/4 head iceberg lettuce, leaves removed 1 large tomato, sliced 1 tablespoon chopped fresh parsley Freshly ground black pepper, to taste 4 tablespoons canola oil Instructions: In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!
Creole Crab and Crawfish Cakes 1 pound crawfish 1 pound crabmeat 3 large eggs 1 teaspoon dry mustard 1/2 teaspoon granulated garlic 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon Creole mustard 1/4 cup bell pepper, chopped 1/4 cup celery, chopped 1/2 cup chopped onion 1 cup rice, cooked 1 cup saltines, broken 1/2 cup bread crumbs 1 cup mayonnaise 3 green onions, finely chopped 1 celery stalk, finely chopped 2 tablespoons horseradish, prepared and drained 1 tablespoon chives, finely chopped 1 tablespoon Dijon mustard 1tablespoon fresh lemon juice 1 clove garlic 1/2 teaspoon hot pepper sauce Instructions: In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet. Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled. Yield: 1 3/4 cups of sauce
Shrimp Scampi with Linguine 8 ounces linguine 2 tablespoons olive oil 4 cloves garlic, minced 1/2 onion, minced 2 teaspoons red pepper flakes, or to taste 1 pound shrimp, peeled and divided 2/3 cup white wine 3 tablespoons fresh parsley, minced Instructions: Prepare linguine according to directions on package. In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft. Add shrimp and cook until firm, about 5 minutes. Remove shrimp. Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently. Drain pasta and toss with sauce. Serve.
Homemade Hot Chocolate 3 Ways 3 cups cold milk 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 1/2 teaspoon cornstarch 1/4 teaspoon pure vanilla extract Kosher salt Add-Ins: Tropical: 1 tablespoon rum Whipped cream, for garnish Toasted coconut, for garnish Smoky: 1 tablespoon Scotch, such as Johnny Walker Black Toasted marshmallows, for garnish Smoked salt, for garnish Peppermint: 1 tablespoon peppermint schnapps Peppermint stick, for garnish Instructions: For the base: Whisk together the milk, sugar, cocoa, cornstarch, vanilla and a pinch of salt in a medium saucepan. Cook over medium-high heat, whisking constantly, until the mixture boils, about 2 minutes. Reduce the heat to medium, and continue whisking until thickened, about 30 seconds more. Mix in add-ins as desired, and serve immediately.
Pork Chimichanga 1/2 cup vegetable oil, plus more for deep-frying 2 pounds boneless pork shoulder, cut into rough 1-inch chunks 1 teaspoon coriander seeds, crushed 1 teaspoon whole cumin seeds 6 cloves garlic, smashed Kosher salt and freshly ground black pepper One 12-ounce bottle pilsner beer, such as Corona 1 tablespoon sherry vinegar 8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium) 1 small red onion, quartered (about 8 ounces) 1/2 bunch fresh cilantro with tenders stems (1 cup packed) 3 canned chipotles in adobo sauce 1/4 cup whole raw almonds 1 1/2 cup shredded yellow Cheddar Six 12-inch flour tortillas Guacamole, pico de gallo and sour cream, for serving Instructions: Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside. Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth. Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine. Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F. Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork. Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
New York Style Cheesecake 1 cup graham cracker crumbs 1/4 cup light brown sugar 1/2 stick unsalted butter, melted 12 ounces cream cheese 4 ounces sour cream 1/4 stick unsalted butter 3/4 cup sugar 1/2 teaspoon vanilla extract 2 eggs Instructions: For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool. For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight.
Garlicky Clams and Chorizo 2 cups chorizo, sliced into 1/8-inch thick rounds 2 tablespoons olive oil Salt, to taste Pinch red chili flakes 1/2 cup red onion, finely diced 3 tablespoons garlic, minced 2 pounds cherrystone clams 1/2 cup chicken stock 1/2 cup dry white wine Dash sherry vinegar 2 tablespoons parsley, finely chopped Handful scallions, finely sliced Crusty bread, grilled, for garnish Instructions: In a medium pot saute chorizo, in the olive oil over medium heat, seasoned with salt and red chili flakes. Cook until browned and the fat from the chorizo has been rendered. Add the red onion and garlic, and cook until the onion is translucent. Add the clams, chicken stock, white wine, sherry vinegar and steam until open. While the clams are steaming, grill or toast slices of the crusty bread with butter or olive oil until golden. When the clams have opened toss with scallions, and parsley. Pour into a large bowl, and place grilled bread on top for garnish, and dipping.
Pasta Paella with Clams 2 tablespoons extra-virgin olive oil 6 ounces dried chorizo, thinly sliced 12 ounces fideo pasta or broken angel-hair pasta Kosher salt and freshly ground pepper 1 1/2 teaspoons paprika 2 cloves garlic, minced 4 ounces green beans, trimmed and halved 1/3 cup pitted green olives, halved 16 littleneck clams (1 1/2 to 2 pounds), scrubbed 1 jarred piquillo pepper, diced (about 2 tablespoons) 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes. Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges.
Sweet and Sticky Caramel-Hazelnut Rolls 2/3 cup husked hazelnuts 2 1/2 tablespoons unsalted butter, plus more for greasing dish 1/2 cup packed golden brown sugar 2 tablespoons agave 1 teaspoon fresh lemon juice Flour, for dusting 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg One 8-ounce tube refrigerated crescent rolls 1/8 teaspoon flaky sea salt, such as Maldon Instructions: Position the rack in the center of the oven and preheat to 375 degrees F. Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside. Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl. Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top. Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead. Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
Browned Butter Pound Cake 19 tablespoons (2 sticks plus 3 tablespoons) unsalted butter, plus more for the pan 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 4 large eggs 1 vanilla bean, split and seeds scraped 3 ounces cream cheese, at room temperature 1/4 cup confectioners' sugar 2 to 4 tablespoons warm milk Instructions: In a medium light-colored skillet, melt 16 tablespoons (2 sticks) of the butter over medium-high heat. Cook, swirling the pan occasionally, until the milk solids are golden brown and the butter smells nutty, 4 to 6 minutes. Immediately transfer the butter to a large bowl (this will be for the cake batter); be sure to scrape out the browned bits from the bottom of the skillet. Wipe the skillet out and repeat the same process with the remaining 3 tablespoons butter. Transfer the butter to a medium bowl (this will be for the glaze). Set both bowls aside until the butter has solidified to the texture of softened butter. Preheat the oven to 350 degrees F. Butter a 4 1/2- by 8 1/2-inch loaf pan. To prepare the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Add the granulated sugar to the 2 sticks of browned butter and beat the mixture with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Then add the vanilla bean seeds. Beat in the flour mixture just until combined. Transfer the batter to the prepared pan. Bake until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 60 to 70 minutes. Transfer the cake to a rack to cool for 20 minutes, then remove the cake from the pan and let cool completely. Add the cream cheese to the 3 tablespoons browned butter and beat with an electric mixer on medium until fluffy. Beat in the confectioners' sugar. Add enough milk to the mixture to make a thick but pourable glaze. Top the cooled cake with the glaze before slicing.
Redfish with Anchovies and Thyme 2 to 4 tablespoons olive oil, plus dribble of oil from anchovies 12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on 1 clove garlic, minced 2 anchovy fillets Leaves from a few sprigs thyme 2 tablespoons sherry 1 fat pat unsalted butter (approximately 1 tablespoon) Instructions: In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked. I think those look best with the pearly pink skin uppermost. When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce. Add most of the thyme leaves, then the sherry. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter. Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves. Serve with the chickpeas and tomato salad. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings. At any rate, I've found that a good rule of thumb.
DQ Bourbon Pecan Pie 8 tablespoons butter, chilled 4 tablespoons vegetable shortening, chilled 1 1/2 cups flour 1 tablespoon sugar 1 teaspoon salt 5 tablespoons water, chilled with ice Optional: Substitute 1 tablespoon cider vinegar for 1 tablespoon water 1 1/2 cups pecan halves, toasted lightly 3 tablespoons butter 3 tablespoons bourbon 3 eggs, beaten slightly 1 cup dark corn syrup 1/2 teaspoon vanilla 2/3 cup sugar Pinch salt 2 cups sweetened whipped cream, for garnish Instructions: Prepare flaky pie crust in advance. Cut firmly chilled butter and shortening into small pieces. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse for 10 seconds. Add chilled shortening and butter and pulse for about 20 seconds longer, or until the pieces of mixture are about the size of very small peas. Add chilled water (or water and vinegar) and mix for about 10 seconds. Do not overmix or the dough will be tough. Transfer to a floured cutting board and knead lightly until the mixture forms a dough. If the mixture is already together, immediately form the dough into a round disk about 5 inches in diameter and 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out the dough on a floured surface to a diameter of about 12 inches. Transfer the dough circle into 9-inch glass pie plate and crimp edges. Place in refrigerator for 20 minutes. While crust is resting, preheat the oven to 350 degrees F. Toast pecans lightly on cookie sheet for 3 to 5 minutes. Also, cut a parchment paper circle the size of the bottom of the pie plate. Prick the bottom of chilled crust with fork. Just before baking crust, set parchment paper circle on chilled dough and cover with a layer of dry beans or rice. Bake crust for 10 minutes, until the top edge just starts to brown. Remove beans/rice and paper and return crust to oven for about 5 minutes to lightly brown the crust bottom. If the crust edge is browning too quickly, cover the edge with foil or turn down the temperature of the oven to 325 degrees F. Remove crust from oven and cool. Just before baking, make the Bourbon Pecan Pie filling: In a saucepan melt butter, and add remaining filling ingredients, except pecans. Over a low flame, stir filling until the mixture reaches about 100 degrees F on a candy thermometer. Pour heated filling into prebaked crust and arrange the pecans decoratively on top. Bake until the filling has started to rise and a knife inserted into the center comes out sticky but hot, about 30 to 40 minutes. The pie will not be completely set in the center at this point but it will continue to cook a bit when out of oven. This method yields a rich, creamy texture. Cool for at least 1 hour and serve with sweetened whipped cream.
Sesame Corn and Basil Saute 2 1/2 teaspoons sesame seeds 3 tablespoons unsalted butter 1 clove garlic, minced 6 ears fresh corn, shucked and kernels cut off the cobs (about 4 cups) 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons fresh basil chiffonade Instructions: Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve. Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil.
Mild-Curry Grilled Chicken 4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons Patak's® Mild Curry Paste 2 tablespoons white vinegar 2 tablespoons olive oil salt and pepper to taste Instructions: Pat chicken dry using paper towels and set aside. Combine Patak's® Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350 degrees F. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately.
Blackened Salmon with Blue Cheese Sauce 1 tablespoon Italian seasoning 1 teaspoon cracked black pepper 2 tablespoons paprika 2 tablespoons salt 1 1/2 tablespoons cayenne pepper 2 tablespoons butter 1 tablespoon grapeseed oil, for frying Four 6-ounce portions skinless and boneless salmon fillets 1/4 cup white wine 1/2 cup heavy cream 3/4 cup blue cheese crumbles Instructions: Preheat oven to 400 degrees F. In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub. Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side. Transfer the whole pan to the oven and cook for another 4 to 6 minutes. For the sauce: Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.
Coconut Haystacks 2 1/4 cups flaked sweetened coconut 8 ounces bittersweet chocolate, finely chopped Instructions: Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring. Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.
Italian Pork Sausage Burgers 2 Gala apples, chopped 1 cup chopped fresh fennel 1/4 cup chopped fresh parsley 3 Tbsp. raisins 1/4 cup pitted dates, chopped 2 Tbsp. apple cider vinegar 1 Tbsp. extra virgin olive oil 1 Italian sausage link (1/4 lb.) 1 lb. ground pork 1-1/4 cups chopped roasted red peppers 1 Tbsp. LEA & PERRINS Worcestershire Sauce 1/2 tsp. fennel seed 4 brioche sandwich rolls 1/4 cup mayonnaise 1/4 cup GREY POUPON Harvest Coarse Ground Mustard 4 lettuce leaves 1 large tomato, cut into 4 slices Instructions: HEAT grill to medium heat. COMBINE apples, fresh fennel, parsley and raisins in medium bowl. Mix vinegar and oil until blended. Add to apple mixture; mix lightly. Refrigerate until ready to serve. MEANWHILE, grill sausage 10 min. or until done, turning occasionally. Transfer to cutting board; cut diagonally into 4 thin slices. MIX ground pork, peppers, Worcestershire sauce and fennel seed just until blended. Shape into 4 (1-inch-thick) patties. Grill 7 min. on each side or until done (160°F), adding buns, cut sides down, to grill to toast for the last minute. SPREAD cut sides of buns with mayo, then mustard. Place lettuce on bottom halves of buns; top with burgers, tomatoes and sausage. Cover with tops of buns. Serve with apple salad.
Cuban Beef-and-Potato Sandwiches 4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced Kosher salt and freshly ground pepper 1/2 sweet onion, very thinly sliced 1 tablespoon white vinegar 1/3 cup mayonnaise 1 tablespoon green hot sauce 4 small hero rolls (about 6 inches long), split 3 cups potato sticks 2 tomatoes, sliced Coleslaw, for serving Instructions: Toss the steaks with 1 tablespoon olive oil and all but 1/2 teaspoon garlic in a large bowl; season with salt and a few grinds of pepper. Let sit at room temperature at least 10 minutes. Meanwhile, toss the onion with the vinegar and a few pinches of salt in a medium bowl. Mix the mayonnaise, hot sauce, remaining garlic and a pinch each of salt and pepper in a small bowl. Heat a large nonstick skillet over medium heat. Add the rolls and place a heavy skillet on top of them; cook until browned and crisp, about 3 minutes per side. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add 2 steaks and cook until lightly browned, about 1 minute per side; remove to a plate. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining steaks. Spread the mayonnaise mixture on the rolls. Place some potato sticks on the bottom halves, then top with the steak, cutting as needed to fit. Top with the tomatoes, a pinch of salt, the marinated onion, more potato sticks and the roll tops. Gently press down on the sandwiches. Serve with coleslaw.
Frittata with Scallions 2 tablespoons butter 1 tablespoon olive oil 1 bunch scallions, sliced 8 large eggs 1/2 cup milk 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly. Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend. Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.
Waldorf Salad 1 1/4 pounds Red Delicious Apples 5 ounces celery 3 ounces mayonnaise 2 ounces chopped walnuts 1/2 squeezed lemon, to taste Garnish with: orange segments, berries, kiwi, small vegetable flowers Instructions: Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.) Serve with: Boston or Romaine leaf lettuce .
Sangria Blanco 2 bottles dry, white wine 2 cups sliced fresh fruit (strawberries, raspberries, melon, peaches, orange slices) 4 cups fresh fruit juice (pear, papaya and passionfruit) 2 ounces brandy Soda water, to taste Instructions: In a large jug, combine the wine and the fruit. Allow mixture to sit in the refrigerator for 24 hours. In a large punch bowl, blend the mixture with the fruit juices, brandy, ice and soda water to taste.
Red Snapper 1 tablespoon olive oil 1/2 medium onion, peeled and minced 1/2 stalk celery, peeled and minced 1/2 clove fresh garlic, peeled and minced 1/2 tablespoon curry powder 1/2 cup white wine 3/4 cup fish stock or clam broth Vegetable Italian Couscous, recipe follows 1 (6 to 7-ounce) red snapper fillet, skin on Super fine flour Coarse salt, to taste Pepper, to taste 1/8 cup vegetable oil 1/4 cup carrot extract (juice) 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons olive oil 1/4 cup brunoise carrot 1/4 cup brunoise celery 1/4 cup brunoise red pepper 2 cups chicken stock or vegetarian stock 1/2 cup Italian couscous Instructions: Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove. Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels. Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
Emeril's Never Enough Pork Beer-Braised Sauerkraut 2 pounds fresh or jarred sauerkraut 4 tablespoons unsalted butter or duck, chicken, or goose fat 1/4 pound apple-cured bacon, cut into 1/2-inch thick slices 3 medium yellow onions, peeled and sliced 4 sprigs fresh thyme 2 bay leaves 1 1/2 teaspoons black peppercorns 8 juniper berries, lightly crushed 1 head garlic, split in 1/2 crosswise 2 ham hocks, scored 2 cups chicken stock 2 cups dark or amber beer (recommended: Abita Amber) 1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths 1 pound bratwurst or veal sausage, cut into 3-inch lengths 4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops) Creole, whole-grain, or Dijon mustard, for serving Instructions: Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
Air Fryer Veggie Chip Medley 1 sweet potato (about 4 ounces), scrubbed 1 purple potato (about 4 ounces), scrubbed 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 red beet (about 6 ounces), scrubbed 1 golden beet (about 6 ounces), scrubbed Instructions: Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well. Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated. Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces. Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated. Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces. Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.
Dark Chocolate Mousse 1 (12.3-ounce) package silken tofu, drained 3 ounces high quality bittersweet chocolate, finely chopped 1/4 cup unsweetened cocoa powder, preferably Dutch-processed 1/4 cup water 1 tablespoon brandy 1/2 cup plus 1/2 teaspoon superfine sugar 1/4 cup heavy cream 1 1/4 teaspoons shaved chocolate Instructions: In a blender or food processor, puree the tofu until it is smooth. Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour. Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Almond Burfi 1 cup sugar 1/2 cup water 1 pound almond paste, broken up to facilitate melting Ghee, prepared from 8 ounces (2 sticks) unsalted butter, recipe follows 8 ounces (2 sticks) butter Instructions: 1/4 cup sliced or slivered almonds, chopped finer In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer. Reduce heat to medium and stir in the almond paste with 1/4 cup Ghee. Stir in the rest of the Ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium-low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes. Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes. Serve at room temperature. In a heavy skillet, over medium to medium-low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally. Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note) Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
Antipasti Salad 1/4 medium red onion, minced 1/2 medium fennel bulb, trimmed and cored 1 (15-ounce) can chickpeas, rinsed and drained 4 jarred roasted sweet red peppers, chopped (about 3/4 cup) 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole 2 cups baby arugula 1 cup fresh flat-leaf parsley leaves 1/4 cup kalamata olives, pitted (about 2 ounces) 1/2 to 1 cup freshly shaved Parmigiano-Reggiano 1 small garlic clove, peeled 1 1/2 teaspoons kosher salt 1 teaspoon freshly grated orange zest 2 tablespoons white wine vinegar Freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Chocolate Hazelnut Mooncakes 1/4 cup (80 grams) golden syrup, such as Lyle\u2019s, or honey 1/2 teaspoon food grade lye water (available at Asian grocery stores or online) 2 tablespoons (30 grams) neutral oil 1 cup (130 grams) all-purpose flour, plus additional for dusting Pinch of kosher salt 1 cup (170 grams) milk chocolate chips 1/2 cup (140 grams) natural and unsweetened hazelnut butter or natural and unsweetened peanut or almond butter 1 cup (120 grams) powdered sugar 1/4 cup (20 grams) unsweetened cocoa powder Kosher salt to taste 1 large egg, beaten with 1 teaspoon of cold water Instructions: For the dough: In a medium mixing bowl, combine the golden syrup, lye water and oil and whisk to emulsify. Add the flour and salt and mix with a rubber spatula until it begins to form a stiff dough. Use your hands to massage the dough into the sides and bottom of the bowl, ensuring that all the ingredients are evenly combined, and the dough is smooth and slightly oily. Wrap in plastic and let sit at room temperature while you prepare the filling. For the filling: In a medium mixing bowl set over a saucepan of barely simmering water, melt the chocolate chips and nut butter together. (Alternatively, you can do this in 30 seconds increments in the microwave.) When the chocolate and nut butter mixture is smooth and combined, remove the bowl from the heat and add the powdered sugar and cocoa powder. Add a few pinches of salt and mix with a spoon or spatula until it comes together, then bring together with your hands. It will seem dry and crumbly at first but the more you work it with your hands, the more it will come together and become pliable like a stiff cookie dough. Divide the filling into 12 portions that weigh about 30 grams each. Roll into balls, arrange on a countertop and cover with plastic wrap to keep from drying out. Unwrap the dough and divide into 12 portions that weigh about 20 grams each. Roll into balls and set aside on the counter and cover with plastic wrap to keep from drying out. To assemble the mooncakes: Using your hands, take one ball of dough and flatten into a 3 1/2-inch-wide circle that is about a 1/8 inch thick. Add a ball of the filling into the center of the disc of dough. Wrap the filling with the dough, gently pinch to seal and then roll in your hands to form a perfectly round ball. Repeat with the remaining balls of dough and filling. Arrange an oven rack in the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lightly dust a filled ball of dough with flour and place in the cavity of a 50 gram mooncake mold (easily available online) and then press, flip over and press down until you feel resistance. Carefully unmold and place on the prepared baking sheet. (Alternatively, you can press each ball into a regular sized muffin pan with paper liners, then peel off and place on a baking sheet. BUT most of the fun in making these are the fun shapes and the mooncake press is easy to order and pretty cheap.) Bake the cakes for 10 minutes then remove from the oven and allow to cool slightly (so the egg wash does not coagulate immediately). Brush with the egg wash and put back in the oven and continue baking until evenly golden brown, begin checking at 8 minutes. (If you use honey instead of golden syrup, you will not get the same coloring, but it will come close if you bake for an additional 5 minutes or so.) These are nice right out of the oven when they are still warm and a little soft, but when they cool the outer shell will get hard. They will soften over the next couple of days kept in an airtight container on the counter; typically, they are served on day 2 or 3.
Broccoli Cheese Soup 1 cup (240 ml) skim or low fat milk ½ cup (38 g) shredded low fat cheddar cheese 1½ cups (195 g) broccoli or cauliflower, fresh or frozen, steamed 1 teaspoon diced onion ½ chicken or vegetable bouillon cube Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Serve over additional steamed broccoli pieces. (optional)
Lipstick Mandarin 1 lemon, cut in half Extra fine sugar, to rim glasses 4 small slices serrano chile pepper, plus more for garnish 4 ounces mandarin vodka 4 ounces fresh squeezed orange juice 2 ounces cranberry juice 2 ounces Simple Syrup, recipe follows Ice 1 cup sugar Instructions: Chill 4 martini glasses. Rim each with a lemon half and then dip in sugar. Squeeze into a shaker the lemon juice from the halves you used to rim the glasses. Place the peppers in the shaker and muddle. Add to the shaker: mandarin vodka, orange juice, cranberry juice and simple syrup. Top with some ice, shake and strain into the glasses. Garnish each with a couple of small slices of serrano pepper. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Stir until the sugar dissolves. Remove from the heat and cool. Add to drinks or desserts.
Bloody Miriam 1 small bunch fresh mint 1 whole pickled jalapeno, stem removed 3 tablespoons jalapeno pickling juice 1 1/2 tablespoons Worcestershire sauce 1 teaspoon ground turmeric 1 teaspoon paprika 1 teaspoon garam masala Salt and freshly ground black pepper 1 cup lime juice 1 cup lemon juice 16 ounces tomato juice 7 ounces vodka Blue cheese-stuffed olives, pickled asparagus, and pickled jalapenos, for garnish Lime and lemon wedges, for garnish Instructions: My most favorite memory of Bloody Marys was when I lived in Chicago; I'd just graduated and I was working at CNN. I felt so independent, so excited about the future in journalism ahead of me. One Sunday morning, I met up with a couple of my friends at a beer garden, where I had one of the best Bloody Marys ever; not only did it come with blue-cheese stuffed olives, but it also came with a shot of Guinness in the bottom. The beer gave it just a hint of bitterness and a nice depth. Now that I can't handle gluten (ugh!), I can't do the beer, but if you can, try it. In a mini-chopper, combine the mint, jalapeno, pickling juice, Worcestershire sauce, turmeric, paprika, garam masala, and salt and pepper, to taste. Whizz until the mint is finely minced and the mixture is as smooth as you can get it. In a pitcher, combine the mint mixture with the lime juice, lemon juice, tomato juice, and vodka. Stir, and pour into 4 ice-filled glasses. Stab 2 or 3 blue cheese olives on a toothpick and let it fall into the glass along with an asparagus spear and pickled jalapeno. Garnish with lime and lemon wedges. Sip, and enjoy the rush that the jalapeno pepper will give you. Your brain will start tingling in the back! Seriously!
Steamed Whole Fish 1 whole (2 to 3 pound) fish, such as sea bass, red snapper or rock cod, cleaned and gutted, with head and tail intact 1 teaspoon salt juice of 1 lemon 1 tablespoon sesame oil 2 tablespoons peeled and slivered ginger 2 cloves garlic, roughly chopped 2 scallions, white and green parts, cut into slices on diagonal 2 chunks ginger 3 tablespoons peanut oil 2 tablespoons sesame oil 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 1 teaspoon sugar Garnish: sliced scallions, black and white toasted sesame seeds Instructions: Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes. Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point). About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar. Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.
Sherry Trifle 1 (6-ounce package) raspberry gelatin, plus 1 (3-ounce) package raspberry gelatin 2 (3-ounce packages) soft ladyfingers 1 Jigger (1 1/2-ounces) good quality sherry 2 cups berries, raspberry, and blackberry mixed, fresh or frozen, thawed and well drained 1 (4 1/2-ounce package) gelatin custard 1 pint heavy cream 3 tablespoon cappuccino hazelnut syrup, or to taste Whole Fresh berries, for garnish Rainbow sprinkles, for garnish Mint leaves, for garnish Instructions: In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes. Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set. Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes. Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours. Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle. Garnish with fresh fruit, sprinkles or mint leaves. Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.
Steak and Potato Kebabs Vegetable oil, for the grill 1/2 pound fingerling potatoes, halved lengthwise 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground pepper 1 bunch asparagus, cut into 1-to-2-inch pieces 1/4 cup ketchup 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 2 teaspoons steak sauce Pinch of red pepper flakes Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers. Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.
Manchego Quince Skewers 1 pound quince paste, see note 1 cup almonds, roasted and finely chopped 1 pound Manchego cheese, see note 1 bunch watercress Instructions: Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes. Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve. Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.
Tortilla Wrapped Bratwurst with Mustard Sauce 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon ground nutmeg 1 1/2 teaspoons unsalted butter 1 1/2 teaspoons all-purpose flour Salt Freshly ground white pepper 2 tablespoons stone-ground mustard 12 (9-inch) flour tortillas 1/4 pound sliced American cheese 12 bratwursts Instructions: Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in mustard and cover with a piece of plastic wrap to prevent a skin from forming. Heat the grill to medium heat. Prepare the tortillas by laying 1 or 2 slices of cheese on top of each and set aside briefly. Slowly cook the bratwurst over medium heat, turning as needed to prevent them from getting charred. (They tend to split when the heat is too high.) When they are browned and cooked through, which takes 10 to 15 minutes, transfer them to the cheese lined tortillas, and roll up the bratwursts so that the cheese will melt and hold everything together. Place the rolled bratwursts in a skillet over medium heat, allowing the tortillas to toast slightly. Serve with mustard sauce.
Arugula Pesto 4 cups packed fresh arugula 1 tablespoon minced garlic Salt and freshly ground pepper 1 cup pure olive oil 2 tablespoon pine nuts, toasted, plus 1 tablespoon 1/8 teaspoon vitamin C (optional) 1/2 cup freshly grated Parmesan Instructions: Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
Braised Duck with Spiced Lentils and Lime Onions 1 (5-pound) duck 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 garlic cloves, crushed 2 cinnamon sticks, halved 4 cups chicken or duck fat or lard 1/3 cup olive oil 2 onions, thinly sliced 1/2 cup freshly squeezed lime juice Spiced Pineapple Lentils, recipe follows, warmed Instructions: Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes. Preheat the oven to 350 degrees. Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool. When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week. To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes. Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving. To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately.
Peppermint Ice Cream Loaf 1 cup crushed hard peppermint candy, divided 1/4 cup water 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies) 3 tbsps. butter, melted 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 to 2 drops red food coloring (optional) 2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping) Instructions: LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan. BLEND 1/4 cup peppermint candy and water in blender until candy dissolves. COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover. FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.
Polenta Chips One 18-ounce tube prepared polenta 3 tablespoons olive oil Nonstick cooking spray, for the baking sheet 1/4 cup grated Parmesan 1 cup marinara sauce, heated Instructions: Put a baking sheet in the oven and preheat the oven to 425 degrees F. Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes. Let cool slightly, transfer to platter and serve with a side of marinara for dipping.
Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt 2 cups Red Onion, wedge cut ½\ wide, 2\ long ½ cup Olive Oil 1 tsp Diamond Crystal® Fine Sea Salt, divided 16 pieces Thyme, fresh, whole - 2\ long 1 tsp Crushed Red Pepper Flakes 2 cups Apples, granny smiths or honey crisp, peeled & cut into 8ths Garnish: 8 stems Parsley, flat leaf, coarsely torn Garnish: 1 tsp Diamond Crystal® Fine Sea Salt 2 cups Carrots, peeled, cross cut 1½\ 2 cups Butternut Squash, peeled, cut 1½\ 2 cups White Sweet Potatoes, peeled, cut 1½\ 2 cups Red Sweet Potatoes, peeled, cut 1½\ 4 cups Red Yukon Gold Potatoes, unpeeled, cut 1½\ Instructions: Assemble all ingredients; set oven at 400°F. Peel carrots, butternut squash, white and red sweet potatoes (yams), cut into 1½\ in style of diced or cross cut; set each in water separately; set aside. Cut potatoes into quarters, then 1½\ pieces; set in water; set aside. Cut red onion in wedges ½\ wide, 2\ long; cover; set aside. Wash, dry fresh thyme; cut into 2\ pieces; set aside. Drain all cut vegetables; set aside. Pour olive oil into large mixing bowl; add all the vegetables; toss; add Diamond Crystal® Fine Sea Salt, thyme and red pepper flakes; toss; portion unto 12\ X 18\ sheet pan; place in 400°F. oven. After 30 minutes, stir and stir in apple pieces as well; return to oven; bake for 30 minutes; stir; bake for 20 minutes. Transfer to serving dish; garnish with torn flat leaf parsley and Diamond Crystal® Fine Sea Salt.
Rice Cake Soup with Wontons (Duk Kook) 3 cups sliced, frozen rice cakes 1/4 cabbage (about 1/2 pound) 1/2 pound mung bean sprouts 1 cup firm tofu, chopped 3 scallions, green tops removed 2 cloves garlic, minced 1/4 pound ground lean sirloin 1/3 pound ground pork tenderloin 1/2 tablespoon salt 1 tablespoon sesame oil 1 package gyoza wrappers Black pepper 3/4 pound flank steak 3 quarts water 1/2 teaspoon salt 1 teaspoon soy sauce 1 envelope wonton soup base 1 scallion sliced thinly on the diagonal 1 beaten egg, cooked in one layer and julienned 1 sheet nori (seaweed) cut into 2-inch long julienne Instructions: Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours. Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes. Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water. Roughly chop the cabbage and transfer to a food processor. Pulse until well chopped. Squeeze out excess water and transfer to a large bowl. Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water. Transfer to a food processor and pulse until well chopped. Squeeze out the excess water and add to the cabbage. Stir in the chopped tofu. Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water. Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil. Mix well. To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper. Brush the edges with water and pinch the edges to seal. Repeat with the remaining filling and wrappers. To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour. Remove the meat. When cool enough to handle, slice the beef thinly against the grain. Add the salt, soy sauce, and wonton soup base, to the broth. Drain the rice cakes, add them to the broth, and let simmer for 5 minutes. Add the wontons and sliced beef and let simmer for about 10 minutes more. Garnish with the scallions, egg and nori.
Beer-Battered Fish and Chips 3 large russet potatoes (about 1 1/2 pounds) Vegetable oil, for deep-frying 1 1/4 cups all-purpose flour 1 cup rice flour 2 teaspoons baking powder Kosher salt 1/4 teaspoon cayenne pepper 1 12-ounce bottle lager, chilled 1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces Malt vinegar and lemon wedges, for serving Instructions: Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry. Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F. Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken. Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven. Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
Flambeed Crepes with Mascarpone and Cherries 1 pint mascarpone, room temperature 3/4 cup tiny chocolate chips 1/2 cup sugar Pinch ground cinnamon 1 pound cherries, pitted and halved 3/4 cup sugar 1 Meyer lemon, zested and juiced Splash water 1/2 recipe Basic Crepes, recipe follows 1/4 cup kirsch, for flambe 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons butter Instructions: For the filling: In a small bowl, combine the mascarpone, chocolate chips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving. For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside. To assemble: Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off. To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top. Sa- weeeeeet! Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. Crepes: Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. Yield: 18 crepes
Mussels With Potatoes and Olives 2 large Yukon gold potatoes, cut into 1-inch chunks 2 tablespoons extra-virgin olive oil 1 medium onion, sliced 4 cloves garlic, sliced 1/2 teaspoon paprika Pinch of allspice Pinch of cayenne pepper Kosher salt 1 14.5-ounce can diced tomatoes 2 1/4 pounds mussels, scrubbed 2/3 cup halved pitted green olives 1/2 cup roughly chopped fresh parsley Instructions: Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain. Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes. Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Funnel Cake 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping Instructions: Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Iced Cucumber Soup 3 kirby cucumbers 1 teaspoon salt 2 cups plain yogurt, whole milk or low fat 2 tablespoons extra virgin olive oil 1 whole peeled garlic clove, crushed and skewered with a toothpick 1/4 cup packed fresh mint leaves off the stem and chopped roughly Water 1/4 cup raisins plumped up in hot water 1/4 cup walnuts, finely chopped 1/4 cup snipped chives 1/2 cup crushed ice cubes, optional Instructions: Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.) Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning. Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.
Chocolate Margarita Chocolate syrup Finely chopped Mexican or bittersweet chocolate* 1/2 cup chocolate syrup 1 cup (8 ounces) tequila 1/2 cup (4 ounces) chocolate liqueur (recommended: Godiva) 1/3 cup heavy cream 1/3 cup orange liqueur 1 teaspoon almond extract 1 teaspoon ground cinnamon Ice Instructions: To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes. Moisten the rims of 4 margarita or martini glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside. Margarita: Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold.
Melon Smoothies 1 1/2 cups seeded and chopped watermelon 1 1/2 cups seeded and chopped honeydew melon Juice of 2 limes 1 cup vanilla lowfat yogurt 1 cup ice cubes Instructions: Place all ingredients in a blender and blend until smooth. Pour into glasses.
Cocoa Biscuits Cocoa Gravy: 1 gallon milk 6 cups sugar 1 1/2 cups all-purpose flour 1 cup cocoa powder Biscuit: 5 cups self-rising flour, plus more for dusting 2 sticks butter, frozen 2 cups whole buttermilk 2 tablespoons butter, melted Confectioners' sugar, for garnish Instructions: For the gravy: In a stockpot set over low heat, add half of the milk, the sugar, all-purpose flour and cocoa powder, and bring to a light boil stirring constantly. Cook for at least 40 minutes. Add more milk a little bit at a time as necessary to reach a thick, saucy consistency. For the biscuits: Preheat the oven to 475 degrees F. In large mixing bowl, add the pastry flour. Using a large-hole box grater, grate the frozen butter into the flour. Toss to distribute evenly. Make a well in the center and pour the buttermilk into the well. Slowly incorporate the buttermilk into the flour using your hands. Kneed until dough-like, 15 to 20 times. Lightly flour a work surface and rolling pin. Place the dough on the floured surface and roll out to 3/4-inch-thick round. Fold the dough back onto itself. Repeat the rolling and folding three more times, then roll out the dough to 1/2-inch thick. Cut with a small biscuit cutter and place on a sheet pan lined with parchment paper. Bake until golden brown, 15 to 18 minutes. Brush the hot biscuits with warm melted butter. Split the biscuits in half and pour the warm cocoa gravy over top and sprinkle with confectioners' sugar. Serve warm.
Early Autumn Cocktail 2 ounces unfiltered apple cider 1 ounce brandy 1 ounce lime juice 1/2 ounce maple syrup Dash cinnamon Instructions: Shake the apple cider, brandy, lime juice and maple syrup for 15 seconds in a shaker with ice, and strain into a coupe glass. Garnish with a dash of cinnamon.
Guacamole with Grilled Corn 1 ear corn, shucked Vegetable oil, for brushing the corn Kosher salt 3/4 teaspoon chipotle chile powder 1/4 teaspoon ground coriander 1 bunch scallions, trimmed 2 plum tomatoes 3 ripe avocados 1/4 cup coarsely chopped fresh cilantro leaves 2 jalapenos, finely chopped (remove seeds for less heat) Juice of 1 lime Corn tortilla chips, for serving Instructions: Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool. Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.
Fajitas 1 orange, juiced 2 limes, juiced 3 tablespoons canola oil 2 garlic cloves, minced 1 jalapeno, seeded and minced 1 tablespoon fresh cilantro, finely chopped 1 teaspoon cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 red onion, thinly sliced Guacamole, recipe follows Salsa Fresca, recipe follows 12 flour tortillas, warm Instructions: In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand. In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling. May also serve with sour cream and shredded cheese.
Pistachio and Pomegranate Cheese Log 16 ounces cream cheese, softened 8 ounces shredded Italian 5-cheese blend 2 tablespoons chopped fresh chives 1 teaspoon lemon zest 1/4 teaspoon kosher salt 2 cups pomegranate juice 1/4 cup hot honey or (1/4 cup honey plus 1/2 teaspoon crushed red pepper flakes) 1/4 cup sugar 1/2 teaspoon ground cardamom 1/4 cup shelled pistachios, roughly chopped 1/4 cup pomegranate seeds Crackers, for serving Instructions: In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight. In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp. Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.
Seared Rib Eye Bahn Mi 1/2 cup rice vinegar 1/4 cup sugar 1 teaspoon Asian chile paste 2/3 cup thinly sliced radish 2 small carrots, peeled into ribbons with a vegetable peeler (a generous cup) 2 tablespoons olive oil One 1 1/2-pound rib-eye steak 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons salted butter, softened 2 teaspoons low-sodium soy sauce 1/2 cup mayonnaise 1 tablespoon Asian chile paste 1/4 teaspoon sesame oil 1 French baguette 2 small cucumbers, peeled into ribbons with a vegetable peeler 1/2 cup fresh cilantro leaves Instructions: For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour. For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes. For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside. To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.
Smoked Salmon Tartines with Gravlax Sauce 8 slices whole-grain bread, sliced 1/4 inch thick, toasted 2 ripe avocados, seeded, peeled and sliced crosswise 1/4 inch thick 1 lemon, halved Kosher salt and freshly ground black pepper 8 slices smoked salmon (about 8 ounces) Gravlax Sauce (recipe follows) 1 small red onion, halved and thinly sliced crosswise in half-rounds Dill fronds, for serving 2 tablespoons Dijon mustard 1 tablespoon honey mustard 1 teaspoon whole-grain mustard 1/2 teaspoon ground mustard 1 1/2 tablespoons sugar 2 1/2 tablespoons good white wine vinegar 2 1/2 tablespoons good olive oil 1 1/2 tablespoons grapeseed oil 2 tablespoons minced fresh dill 1/2 teaspoon kosher salt Instructions: Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the size of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the sauce. Garnish with some red onion, sprinkle with the dill fronds, salt and pepper, and serve with extra sauce on the side. Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Fried Catfish and Green Tomato Kabobs Oil, for frying 1 cup sweet chili sauce 2 tablespoons soy sauce 1 1/2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 1 1/2 pounds catfish fillets, cut into 2-inch cubes 2 medium-sized unripe tomatoes, cut into wedges 1 large Spanish onion, cut into wedges 3 cups cornmeal 2 tablespoons Cajun seasoning 20 slices bacon Instructions: Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick!
Bruschetta di Prosciutto 6 slices rustic country-style or sourdough bread, thickly sliced 4 cloves garlic peeled 1/4 cup best available virgin olive oil Salt and freshly ground black pepper 1/3 pound prosciutto Instructions: Toast the bread in a toaster or oven until it is very brown. Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.) Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.
Fruit Punch Pickles One 24-ounce jar dill pickle spears 1/4 cup sugar 2 packets powdered tropical drink mix, such as Kool-Aid (see Cook's Note) Instructions: Drain the pickle liquid into a large bowl, then whisk in the sugar and drink mix. Carefully pour the mixture back into the pickle jar. Refrigerate the pickles, shaking occasionally, for 2 days before eating. The pickles keep, covered in the refrigerator, for 10 days.
Cookies and Cream Magic Bars Nonstick cooking spray, for the foil One 15.35-ounce package double-stuffed chocolate sandwich cookies, such as Oreos 4 tablespoons (1/2 stick) unsalted butter, melted Pinch of kosher salt One 14-ounce can sweetened condensed milk 1 cup sweetened shredded coconut 1 cup white chocolate chips 1 cup semisweet chocolate chips 15 double-stuffed chocolate sandwich cookies, such as Oreos (about half of a 15.35-ounce package) Instructions: For the base: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the longer sides, then spray with nonstick spray. Pulse the chocolate sandwich cookies in a food processor until finely chopped. Pulse in the melted butter and salt until evenly combined. Pour the mixture into the prepared pan and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. For the topping: Sprinkle the base with the coconut, then the white chocolate chips and finally the semisweet chocolate chips. Arrange the whole chocolate sandwich cookies on top. Bake until golden brown at the edges, 30 to 35 minutes. Cool completely in the pan, then use the foil overhang to help transfer to a cutting board. Cut into 15 squares. Store in an airtight container in the refrigerator for up to 3 days.
Beer Bird with Celeriac Puree Celeriac puree 1 large celeriac, about 2 pounds/1 kg Juice of 1/2 lemon 1/4 cup/60 ml milk 1 bay leaf 1 teaspoon salt 3 tablespoons butter 1/4 cup/60 ml cream Freshly ground pepper Beer birds 2 Cornish game hens, split in half Salt and freshly ground black pepper 2 heads garlic, broken into cloves and peeled 1/4 pound/125 g bacon strips, quartered 4 bay leaves 2 branches fresh rosemary, cut into pieces 1 tablespoon juniper berries 2 cups/500 ml beer Instructions: To make the celeriac: Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the lemon juice, milk, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender. Drain, reserving a cup/250 ml of the cooking liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and keep warm. To make the hens: Preheat the oven to 450 degrees F. Season the hens well with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon, and herbs. Scatter over the juniper berries. Pour the beer in the side of the dish. Bake 15 minutes. Turn the pieces and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the meat should be cooked and sticky with a slightly caramelized sauce. If the hens are done, but there is still too much sauce, simply keep the hens warm while you boil the sauce down a little. Serve the hens with the sauce - herbs, juniper and all - poured over. For the plate: Plate the celeriac puree and top with a piece of hen and enjoy!
Crunchy Roasted Rosemary Potatoes 6 to 8 large Yukon gold potatoes, cut into large chunks 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil 6 strips bacon, fried and crumbled 1/4 cup grated Parmesan 1/4 cup pine nuts, toasted Instructions: Preheat the oven to 375 degrees F. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego 1/2 cup olive oil 1/4 cup raspberry vinegar 2 teaspoons honey 2 teaspoons Dijon mustard, smooth or whole-grain Kosher salt and freshly ground black pepper 1 head chicory (curly endive) or other bitter leafy green, chopped 1/2 cup lightly toasted hazelnuts, coarsely chopped 1 cup fresh blueberries 4 ounces aged Spanish Manchego cheese, shaved Instructions: To prepare the dressing: In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well. Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.
Breakfast Mac and Cheese Kosher salt 1 pound elbow macaroni 4 tablespoons unsalted butter, plus more for the baking dish 8 ounces ham, diced 1/2 medium yellow onion, minced 1/2 green bell pepper, cut into small dice 1/2 red bell pepper, cut into small dice 3 cups whole milk 3 cups shredded yellow Cheddar 4 ounces cream cheese 1/2 cup panko breadcrumbs 8 large eggs Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions. Drain and set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes. Stir in the milk and bring to a low simmer. Add the Cheddar and cream cheese. Turn the heat to low and cook until the cheese is melted, about 4 minutes. Season with 1 teaspoon salt. Remove from the heat and stir in the macaroni. Transfer to the prepared baking dish. Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl. Use a spoon to create 8 wells in the macaroni mixture to hold the eggs. Crack the eggs one-by-one into a small bowl and pour each one into a well. Sprinkle with the buttered breadcrumbs and season with salt and pepper. Bake until the egg whites are set and the yolks are still runny, about 12 minutes. If you like your yolks well done, continue to bake until completely set.
Chocolate-Orange Cake With Salted Caramel 2 cups heavy cream 12 ounces semisweet chocolate, finely chopped Pinch of salt 1/4 cup orange marmalade Basic Chocolate Cake, recipe follows, baked and cooled 1 tablespoon orange marmalade 1/2 cup sugar 1 tablespoon light corn syrup 1/4 cup heavy cream 1 tablespoon unsalted butter Flaky sea salt, for topping Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes. Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve. Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Cheesy Garlic Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter 2 cloves garlic, smashed Two 16-ounce tubes refrigerated biscuit dough 2 cups grated Parmesan 1 sprig rosemary, leaves finely minced Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat. Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together. Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
Deviled Eggs 12 eggs 4 tablespoons mayonnaise 2 teaspoons yellow mustard 2 teaspoons sweet relish Salt Pepper Paprika, for dusting Instructions: Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Hearty Cranberry Bison Stew 3 tablespoons vegetable oil Two 14½-ounce cans beef broth 2 cups cranberry juice or cranberry juice cocktail 1½ cups fresh cranberries, rinsed 1/2 cup chopped onion 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon sugar 1 teaspoon salt ½ teaspoon black pepper 2 cups frozen cut green beans 1½ cups chopped carrots 1 cup sliced celery 2 pounds bison chuck roast, cut into ¾-inch cubes, or bison stew meat ½ cup all-purpose flour Instructions: 1.Reserve ¼ cup of the flour. Place the remaining flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-high in a 5- to 6- quart Dutch oven or pot. Brown bison cubes in batches on all sides in hot oil. Drain off fat. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. 2.Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour, or until bison and vegetables are tender. Stir the remaining ½ cup broth and the reserved ¼ cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.
Ketchup Chutney 3 tablespoons canola or grapeseed oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 medium red onion, finely diced 3 cloves garlic, thinly sliced 1 (1-inch thumb) ginger, peeled and minced 1/2 teaspoon turmeric 1/2 teaspoon store-bought or homemade garam masala, recipe follows 1/2 teaspoon paprika 1/4 cup apple cider vinegar 1 (14 1/2-ounce can) diced tomatoes 2 tablespoons molasses Kosher salt and freshly ground pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Warm the oil in a medium saucepan over medium-high heat until nearly smoking. Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds. Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer. Add the turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more. Add the tomatoes, molasses, 1/2 teaspoon of salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
Sweet Potato and Spiced Pecan Soup with Chive Chantilly 1 tablespoon Louisiana-style hot sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon ground black pepper 1 cup large pecan pieces 1 stick (1/2 cup) unsalted butter 1 large onion, coarsely chopped (about 1 cup) 4 cloves garlic, minced 5 1/4 cups Swanson® Chicken Broth (regular, Natural Goodness¿ or Certified Organic) 2 bay leaves 2 large sweet potatoes, peeled and cut into cubes (about 4 cups) 1 1/2 cups heavy cream 3 tablespoons thinly sliced fresh chives Instructions: Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan. Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool. Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender. Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender. Add 1 cup cream and heat through. Discard the bay leaves. Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste. Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans. TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.
Pernil a la Maurita 1 (6 pound) pernil (pork butt or leg of pork) 6 garlic cloves 2 large onions 1 cup dry cooking wine 1 tablespoon black pepper 1 tablespoon salt 2 bottles of Malta (this is the last ingredient do not mix with the others) Instructions: Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices. Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mixture with salt and pepper (overnight is preferred). Remove pernil and separate from marinade. When ready to cook saute the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin until it attains a golden color. When the skin is golden in color add the marinade mixture. Cover the pan and lower the heat for 4 hours, until meat is tender to the touch. You should add a little water if it dries up too much. When the meat is almost done add the 2 bottles of malta, cover and simmer for another 40 minutes until it absorbs the flavor of the malta without drying out. If the sauce is too watery you can always add 2 tablespoons of corn starch to thicken it a little as an option.;
Orecchiette with Slow-Cooked Garlic, Capers, and Bread Crumbs 1 head garlic, separated into cloves and peeled 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup cubed crusty Italian bread 1 anchovy fillet 1/4 cup drained and chopped capers 1/2 teaspoon crushed red pepper flakes 1 pound orecchiette 1/2 cup grated Parmesan 1/2 cup fresh flat-leaf parsley leaves Instructions: Bring a large pot of salted water to a boil. Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and tender, about 25 minutes. Transfer the garlic to a bowl using a slotted spoon and smash with a fork. Add the cubed bread to the skillet and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl using a slotted spoon, and when cool, crush into crumbs with your hands. Stir the anchovy into the skillet until dissolved. Remove the skillet from the heat and stir in the capers, red pepper flakes, mashed garlic, and a few grinds of pepper. Add the orecchiette to the boiling water and cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the cooking water and cheese. Toss to coat. Sprinkle the parsley and bread crumbs over the top and serve.
Retro Rum Ginger Pomegranate Punch 2 cups pomegranate juice, chilled 1 cup pineapple juice, chilled 1 cup orange juice, chilled 1 cup spiced dark rum, chilled 1 cup white rum, chilled Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled 1 orange, sliced into wheels 1/2 cup pomegranate seeds Instructions: Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.
Mango Tequila Sunrise 1 1/2 ounces silver tequila 1 1/2 ounces mango nectar 1 1/2 ounces orange juice 1/2 ounce creme de cassis Instructions: Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).
Johnny Garlic's Classic Tiramisu 2 cups strongly brewed coffee 3 ounces amaretto liqueur (recommended: DiSaranno) 3 egg yolks 1 3/4 cup whipping cream, divided 1/2 cup sugar 2 cups mascarpone cheese 36 to 42 Italian-style hard ladyfinger biscuits 2 tablespoons unsweetened cocoa powder, divided 1/4 cup shaved bittersweet chocolate Instructions: Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside. Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes. In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well. Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours. Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.
Caprese Meatballs 1 pound ground turkey 1/2 cup Italian breadcrumbs 1/2 cup grated Parmesan 1/2 cup pesto 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 large egg, beaten 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes 5 cups Classic Tomato Basil Sauce, recipe follows 1/2 cup low-sodium chicken broth 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen 2 heads garlic, cloves peeled and halved lengthwise 3/4 cup extra-virgin olive oil 1 1/2 teaspoons hot red pepper flakes Salt and pepper 1 cup chopped fresh basil Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes. Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours. Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary. Cut an \X\ in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.
The Kids' Corn Bread 3/4 cup unbleached all-purpose flour 2/3 cup yellow cornmeal, preferably stone-ground 1 tablespoon toasted wheat germ 1 tablespoon baking powder 1 teaspoon salt 1 large egg 1 cup cultured buttermilk 3 tablespoons unsalted butter, melted 2 tablespoons honey 3 tablespoons orange marmalade Instructions: Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish. Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix. Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges
Chicken with Red Pepper Sauce 6 chicken breast fillets, flattened to 1/4-inch-thick 3 tablespoons olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon Italian seasoning 2 tablespoons salted butter 1 tablespoon olive oil 1/2 large onion, finely diced 3 cloves garlic, minced 1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped 1 to 2 cups vegetable or chicken broth 1/2 teaspoon kosher salt, more to taste Freshly ground black pepper 1/2 cup heavy cream (or more to taste) One 4-ounce chunk Parmesan, to shave 2 tablespoons finely minced parsley Instructions: For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate. For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot. Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up. When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side. Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
Lentil Salad 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 Tbs. granulated sugar 1/2 cup red wine vinegar 1/2 cup olive oil, plus 2 Tbs. 1/4 cup parsley, chopped salt and pepper to taste Instructions: Simmer lentils in salted water for 45 minutes until tender. The lentils will double in size. Meanwhile, saute onions and carrots in 2 tablespoons olive oil until soft. Transfer vegetables to a large mixing bowl. Add sugar, parsley, red wine vinegar and remaining olive oil. Drain lentils well and add them to mixing bowl. Toss well while lentils are warm. You may need to add more oil and vinegar according to taste. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

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