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Chocolate Covered Peanut Butter Cheesecake Pops 1 1/2 cups dark brown sugar 1 1/2 pounds cream cheese, at room temperature 1/2 cup heavy cream 2 large egg yolks 1 tablespoon pure vanilla extract 1 3/4 cups creamy peanut butter 5 tablespoons vegetable shortening 12 ounces semisweet or bittersweet chocolate chips Instructions: For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray. Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour. Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.) Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Verdura Mista 2 aubergines (eggplants), sliced into rounds 2 heads fennel, sliced 3 courgettes (zucchini), sliced lengthways 1 bunch of asparagus 4 yellow patty pan squash 4 green patty pan squash 2 red peppers, charred and skins removed 2 orange peppers, charred and skins removed Extra-virgin olive oil Sea salt and freshly ground black pepper White wine vinegar 1 handful chopped basil leaves 1 clove garlic, finely sliced 1 handful fennel tops Instructions: Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily. Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely!
Butter-Toasted Vanilla Pound Cake with Macerated Strawberries 1 pound fresh strawberries, sliced 2 tablespoons balsamic vinegar 2 tablespoons sugar 3 drops almond extract Pinch salt Generous pinch coarsely ground black pepper 4 tablespoons butter 4 slices Vanilla Pound Cake, recipe follows, or store-bought 4 scoops vanilla ice cream 1/4 cup sliced almonds, toasted, for garnish 1 cup all-purpose flour 1 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan 3 ounces cream cheese, softened 1 1/2 cups sugar 5 eggs 1 tablespoon pure vanilla extract Instructions: In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator. Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes. Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings
Coriander Breast of Duck with Sweet Potato Sauce 2 medium parsnips, unpeeled, poached for 15 minutes 1 sweet potato, cut into 1/8-inch wedges 1 tablespoon grapeseed oil, plus more for squeeze bottle Salt and pepper, to taste 4 (5 to 7-ounce) boneless, skinless duck breasts 2 tablespoons toasted coriander seeds, crushed 1 1/2 cups sweet potato sauce base, recipe follows 4 sprigs baby pea shoots 9 cups sweet potato juice (approximately 12 to 16 sweet potatoes) 4 tablespoons fresh ginger 2 Thai chile peppers, chopped Salt and pepper, to taste Freshly squeezed lemon juice, to taste Instructions: Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil. Rub the 8 sweet potatoes wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large, nonstick saute pan over medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast. Add the duck breasts, seed side down to the hot saute pan. Saute until the coriander browns. Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. To plate, set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots. Juice sweet potatoes and allow the juice to stand for 4 hours. This will allow much of the potato starch in the juice to settle. Pour the juice through a fine mesh strainer being careful to leave the settled starch behind. Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chile pepper. Stir until the sauce tastes spicy enough and strain immediately. Season to taste with salt, pepper, and lemon juice.
Mary Ann's Hoosier Baked Beans 1 gallon prepared baked beans 1 extra large yellow onion, chopped fine 12 ounces dark brown sugar 1/2 cup yellow mustard 1 3/4 cups ketchup, plus more for garnish Salt Pepper 5 strips uncooked bacon Instructions: Preheat oven to 360 degrees F. Combine beans, onions, brown sugar, mustard, ketchup, salt, and pepper in a large baking dish. Lay bacon strips across top of beans. Squirt ketchup in a zig-zag pattern across the top of beans and bacon. Bake, uncovered, for 1 hour and 45 minutes.
Miso and Honey Glazed Sea Bass with Chinese Long Bean Salad 4 teaspoons dry miso powder 1 tablespoon hot water 1/4 cup lavender honey 6 (6-ounce) sea bass fillets, skinless and deboned About 1/2 pound Chinese long beans 4 tablespoons grapeseed oil, plus more as needed 1/2 cup roughly chopped onion 1 cup chicken stock 1 teaspoon chopped fresh ginger 1 stick lemongrass 1/4 cup golden raisins 1 stick cold unsalted butter, cubed Salt and freshly ground black pepper Chopped fresh cilantro leaves and lemon wedges, for garnish Instructions: In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours. Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves. In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve. For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids. Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed. Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown. To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon. Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.
Collard Greens 2 gallons homemade or store-bought chicken stock 1 smoked turkey wing 4 pounds collard greens, roughly chopped into 1-inch pieces 2 pounds kale, roughly chopped into 1-inch pieces 8 ounces seasoned salt 4 ounces onion powder Pinch nutmeg Instructions: Bring the stock to a boil over medium-high heat with the turkey wing, and cook for 1 hour. Add the collard greens, kale, seasoned salt, onion powder and nutmeg, and then bring back to a boil. Reduce the heat to medium and cook, stirring occasionally, until tender, 1 hour. Remove the turkey wing, then serve the greens and enjoy.
Parsley and Tabouleh 1 cup medium grain bulgur wheat Water to cover 4 cups (packed) fresh parsley 1 cup (packed) fresh mint leaves 1 to 2 bunches fresh chives Grated lemon zest and juice of 1 lemon (or more to taste) 1/3 cup (or more to taste) extra virgin olive oil Salt and freshly ground black pepper 2 vineripened tomatoes, seeded and cut into 1/2-inch dice Instructions: Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes. During this time, in a food processor mince the parsley (you need 2 cups chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need 1/2 cup snipped). When the bulgur is plumped up, drain and transfer it to a clean cloth or a double layer of cheesecloth. Wring out excess water; the grains should be moist and tender, not watery. Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and chives. Stir in the lemon zest, juice and olive oil. Toss well to combine and season to taste with salt and pepper. Add more lemon zest, juice or olive oil to taste. Transfer the grains to a bed of lettuce leaves or use as a bed for the halibut; top with tomatoes.
Donabe Black Bean Spareribs with Rice 1 1/4 pounds pork sparerib strips or tips (see Cook\u2019s Note) Kosher salt 3 tablespoons fermented black beans, rinsed and roughly chopped 1 tablespoon cornstarch 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 tablespoon Shaoxing wine 1 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon ground white pepper 5 medium cloves garlic, finely grated One 1-inch piece ginger, finely grated 1 small Fresno chile or jalapeno, minced, seeded if desired 3 tablespoons vegetable oil 2 cups jasmine rice Chopped fresh cilantro or scallions, for serving Sweet Soy Sauce, recipe follows, for serving 1 teaspoon vegetable oil 2 scallions, trimmed and cut into quarters One 1-inch piece ginger, sliced into thin coins 1 medium clove garlic, smashed 3 tablespoons sugar, preferably coconut sugar 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1/2 teaspoon toasted sesame oil 1/4 teaspoon ground white pepper Instructions: Using scissors or a knife, cut the strips of spareribs between each bone into about 1 1/2-inch pieces and add them to a large bowl. Sprinkle 2 tablespoons salt all over the riblets and cover with cold water. Let soak for 30 minutes. Pour the riblets along with the water into a colander and rinse with cold water. Shake out the excess water and place the colander directly back in the bowl to allow any remaining water to drain out. Whisk the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno chile and 1 tablespoon of the vegetable oil in a medium bowl until combined. Add the riblets to the mixture and toss well until everything is fully coated. Marinate, refrigerated, for 1 1/2 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes. Put the rice in a medium bowl and cover with water; drain. Repeat until the water runs clear, 6 to 8 times; drain well in a fine-mesh sieve. Meanwhile, fill a large donabe with 2 1/2 cups water and bring to a boil over medium heat. Reduce to a simmer over medium-low heat, add the rice and smooth it into an even layer with a rubber spatula. Cover and cook until most of the water has been absorbed but some is still visible between the grains, 3 to 5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons vegetable oil mainly along the sides of the donabe and a little in the middle. This will help create the crust on the bottom. Using tongs or chopsticks, arrange the riblets in an even layer on top of the rice (try not to include the liquid from the marinade). It is okay if the riblets touch the rim of the donabe. Cover and continue to cook over medium low until the riblets and rice are completely cooked through, 15 to 20 minutes. Carefully transfer the donabe to a trivet and let sit for 10 minutes. Use caution when removing the lid as the steam can burn. Top with cilantro or scallions and drizzle with Sweet Soy Sauce. Heat the oil in a small saucepan over medium heat. Add the scallions, ginger and garlic and cook until golden brown, about 2 minutes. Add the sugar, light and dark soy sauces, sesame oil, white pepper and 1/4 cup water and simmer until the garlic and ginger coins have softened, 3 to 5 minutes. Remove from the heat and let sit for 15 minutes. Strain through a fine-mesh strainer and transfer to a small bowl until ready to serve. (The sauce can be made ahead and stored in the refrigerator for up to 3 days.)
Dirty Rice 1 pound chicken gizzards 2 tablespoons vegetable oil 2 tablespoons flour 1 pound ground pork 1 cup chopped onions 1/2 chopped bell peppers 1/2 chopped celery 4 cups cooked medium-grain white rice 2 teaspoons salt 1/2 teaspoons cayenne 1/4 cup chopped green onions 1/4 cup chopped parsley 1 deboned 3 pound chicken, carcass removed and skin intact 1 deboned 3 pound chicken, carcass removed and skin intact Instructions: Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice
Bunny Buns 1/2 cup whole milk 4 1/2 teaspoons active dry yeast (two 1/4-ounce packages) Pinch granulated sugar Pinch all-purpose flour 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted, plus more for the bowl and baking dish 1 1/2 teaspoons pure vanilla extract 1 large egg plus 1 yolk 3 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar 3/4 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 cup raisins 24 mini chocolate chips 1/2 cup confectioners' sugar 1 1/2 teaspoons whole milk 1/4 teaspoon pure vanilla extract 1/8 teaspoon finely grated lemon zest 1 drop light pink gel food coloring 1/4 cup shredded coconut Instructions: For the yeast mixture: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until about 100 degrees F (do not heat above 110 degrees F). Remove the pan from the heat and sprinkle the yeast, sugar and flour over the surface of the liquid. Set aside without stirring until foamy and rising up the sides of the pan, about 30 minutes. For the buns: Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, sugar, salt, cinnamon, nutmeg and ginger in a large bowl. Make a well in the center of the flour mixture and stir in the yeast mixture with a wooden spoon to make a thick, shaggy and slightly sticky dough. Stir in the raisins. Turn the dough out onto a generously floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball. Grease the inside of a large bowl with butter. Put the dough in the bowl, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic and note the time to help you keep track.) Lightly butter a 9-by-13-inch baking dish. To form the rolls: Pat and roll the dough with a rolling pin into a 14-by-10-inch rectangle. Cut off a 2-inch-wide strip of dough across the short side and set aside. (If the remaining dough has sprung back a bit, pat it back out to a 12-by-10-inch rectangle.) Cut the large dough rectangle in half lengthwise, then cut each smaller rectangle into six 5-by-2-inch pieces, for a total of 12 pieces. Gather each piece and roll into a tight oval-shaped ball, closing any seams as best you can. Arrange in the prepared baking dish in 3 rows of 4, with any remaining seams tucked under. Cut the reserved strip of dough into 24 pieces for the ears. Roll each piece into a 3-inch log, fold in half and pinch the ends together to form an ear. Pinch 2 ears together so they look slightly like a heart. Repeat with the remaining logs to make 12 sets of ears. Hold each set of ears from the front where the ears come to a point and pinch them onto the front third of a dough round to secure. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 minutes. (A small indent will remain in the dough if you poke it with your finger.) Preheat the oven to 375 degrees F. Beat the remaining whole egg with 1 tablespoon water in a small bowl. Remove the plastic wrap and brush the tops of the dough balls and ears with the egg wash. Bake the rolls until very golden brown and puffy, 22 to 25 minutes. Let cool for 20 minutes, then insert 2 mini chocolate chips beneath each set of ears for the bunnies' eyes. For the glaze: Stir together the confectioners' sugar, milk, vanilla and lemon zest in a bowl until smooth. Transfer half of the glaze to a small piping bag or resealable plastic bag and make a small cut in the corner. Add the pink food coloring to the remaining glaze and stir to combine. Transfer the pink glaze to a small piping bag. Pipe the pink icing inside of the ears. Pipe a big dollop of white glaze where the bunnies' tails would be. Cover the white icing with the shredded coconut.
Quick Broiled Flank Steak with Quick Roasted Veggies 1 1/2 pound flank steak or the smallest one they'll sell you 1 lime, juiced Coarse salt and cracked black pepper 1/2 bunch broccoli, peeled, cut into florets 1/2 head cauliflower, cut into florets 2 cobs shucked corn, cut into 2-inch slices 2 tablespoons olive oil Instructions: Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest. Preheat oven to 475 degrees F. Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes. Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.
Four Cheese Baked Penne 1 pound whole-wheat penne 1 1/2 cups small-curd low-fat cottage cheese 1 cup part-skim ricotta cheese 1 1/4 cups shredded part-skim mozzarella cheese, divided 3 tablespoons chopped parsley 2 teaspoons olive oil 1 medium onion, chopped 4 cloves garlic, finely chopped 1 (15-ounce) can low-sodium crushed tomatoes 1 (8-ounce) can low-sodium tomato sauce 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon chili flakes 3/4 teaspoon salt 1/4 teaspoon pepper Nonstick cooking spray 1/4 cup grated Parmesan (3/4 ounces) Instructions: Preheat oven to 400 degrees F. Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain. Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture. Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
Bing Cherry Phyllo Rolls 2 ounces (about 1/2 cup) whole natural almonds, toasted 1/4 cup sugar, plus 2 tablespoons 10 ounces (about 35) Bing cherries, stemmed, pitted, and quartered 4 phyllo sheets 2 ounces (4 tablespoons) butter, melted Instructions: Preheat the oven to 375 degrees F. Finely grind the almonds and 1/4 cup of the sugar in food processor. Put in a small bowl. (If you do not have a food processor, very finely chop the almonds. Put them in a bowl and stir in the sugar.) In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar. Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the stack and place it on the work surface. Cover the remaining sheets with a kitchen towel. With a pastry brush, brush the single sheet with 1/4 of the melted butter and then sprinkle with 1/4 of the almond sugar. Lay a second sheet of phyllo on top of the first, and butter and sugar it. Continue in the same manner with the third sheet of phyllo. Place the fourth piece of phyllo on top of the stack but do not butter or sugar it. Cut the phyllo vertically into quarters and then cut the phyllo in half horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries on the end of each phyllo rectangle. Roll up the phyllo around the cherries. Place the rolls, seam side down, on a baking sheet. Brush the tops with the remaining butter and sprinkle with the remaining sugar. Bake until golden brown, 15 to 20 minutes. Serve warm with vanilla ice cream.
Arepas with Octopus and Lobster Salad 2 quarts red wine vinegar 4 Spanish onions, roughly chopped 4 carrots, roughly chopped 1 head celery, roughly chopped 3 tablespoons black peppercorns 2 whole octopus, about 6 pounds each, webbing cut between the tentacles Handful thyme sprigs Kosher salt 1 lobster, about 1 1/4 pounds 4 yellow bell peppers, roasted and peeled 1 tablespoon freshly squeezed lemon juice 1 teaspoon smoked paprika 1 to 2 teaspoons honey Freshly ground black pepper 1/2 cup coarsely chopped cilantro leaves 1/2 to 1 whole habanero, seeded and finely diced 2 1/2 cups milk 1/2 stick (1/4 cup) unsalted butter, cut into pieces 1 1/2 cups white arepa flour (precooked cornmeal) 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated cotija cheese 1 tablespoon honey Vegetable or canola oil, for cooking Instructions: To make the salad:Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour. Bring another large pot of water to a boil, salt it generously, and add the lobster. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking. Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces. Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro and habanero and toss again just to combine. To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick). Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels. Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.
Chilled Butternut Squash and Coconut Soup 2 stalks lemongrass 3 quarts vegetable or chicken stock 1 (2-inch) piece ginger, roughly chopped 5 cups butternut squash, peeled, seeded and cubed 1 (14.5-ounce) can coconut milk, light or regular 2 limes, juiced Salt, as needed 1/2 cup cilantro leaves 1/2 cup cashews, toasted and crumbled 1/2 cup unsweetened, shredded coconut Instructions: On a steady work surface, using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Strain the stock and return it to the pot. Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour. Remove from the heat and cool. Add the coconut milk, blending the mixture in batches until smooth. Season with lime juice and salt, and chill. To serve, garnish the soup with cilantro, cashews and coconut.
Cacio E Pepe Fritters 1/4 cup extra-virgin olive oil, plus more for frying Coarsely ground pepper 1 pound spaghetti, cooked and chopped into 2-inch pieces 2 cups all-purpose flour Kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups buttermilk 3 large egg yolks 1 1/2 cups grated Pecorino Romano cheese, plus more for topping 6 ounces fresh mozzarella cheese, cut into 1/4-inch pieces Instructions: Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside. Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps). Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula. Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.
Pain Perdu 1 cup/250 ml milk, plus more if needed 1 teaspoon pure vanilla extract 4 slices baguette 1 egg 2 tablespoons sugar, plus more for caramelizing 1 tablespoon unsalted butter, plus more if needed Vanilla ice cream, for serving Cherries and blackberries, for serving Instructions: Stir together the milk and vanilla in a shallow dish. Soak the bread slices in the milk mixture for about 5 minutes, turning once so that they absorb the milk evenly. Beat the egg with the sugar and pour onto a plate. Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side. At the last minute, sprinkle the tops with a little extra sugar and \broil\ with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles and turns golden). Divide the bread among serving plates. Serve hot with a scoop of vanilla ice cream and a dribbling of fresh, ripe cherries and blackberries that have been sauteed in butter and sugar and possibly flamed.
Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce 2 cups sifted cake flour 1 1/2 cups sugar, divided 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sunflower oil 2 tablespoons Kahlua or other coffee flavored liqueur 2 tablespoons pure vanilla extract 7 large egg whites 1 teaspoon cream of tartar Nonstick cooking spray or oil to brush on baking pan Port Wine and Raspberry Sauce, recipe follows 1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional) Instructions: Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce. In a food processor, blend all the ingredients until very smooth. Strain, if necessary.
Pineapple Upside-Down Cake 5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2 5 1/4 ounces granulated sugar 1/2 vanilla bean, split 1/2 cup water 1 cup heavy cream 1/4 teaspoon fine sea salt Pinch chile de arbol powder 5 ounces unsalted butter, at room temperature 300 grams granulated sugar (1 1/4 cups plus 3 tablespoons) 3 large eggs 165 grams cake flour (1 1/2 cups plus 2 tablespoons) 115 grams fine yellow cornmeal (3/4 cup) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1/2 cup buttermilk 1/4 cup sour cream 3 tablespoons dark rum 1 1/2 teaspoons vanilla extract 1/2 vanilla bean, seeds scraped Instructions: Preheat the oven to 350 degrees F. Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F. Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside. Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated. Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.
Pappa Al Pomodoro 1 cup extra-virgin olive oil, plus extra for drizzling 1 large celery stalk, finely chopped 1 large carrot, finely chopped 1 onion, finely chopped 5 fresh basil leaves 1 loaf day old Tuscan or country-style bread, cut into small pieces 3 cups vegetable stock 1 (10-ounce) can peeled plum tomatoes, with juices Salt and freshly ground black pepper Instructions: In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all the extra-virgin olive oil. Add a few ladles of vegetable stock and continue to stir very well. The vegetable stock helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let it reduce. Add the peeled plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes, making sure the pappa is dense, not soupy. Taste and season with salt and pepper. Let cool to room temperature and serve with a drizzle with the best extra-virgin olive oil you can find.
Almost-Famous Garden Salad 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar 3 tablespoons Miracle Whip 1 tablespoon lemon juice 2 tablespoons grated Parmesan cheese 1/4 teaspoon garlic salt 1/2 teaspoon dried Italian seasoning 1 10-ounce bag American salad blend 1/4 red onion, thinly sliced 4 small pickled peppers, such as pepperoncini 1 small vine-ripened tomato, quartered 2 tablespoons sliced black olives 1/2 cup large croutons 1 tablespoon grated Parmesan cheese Instructions: Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
Fried Red Snapper in Sweet and Sour Sauce 2 tablespoons cornstarch 6 tablespoons all-purpose flour 1 pound red snapper fillets, cut into 1 1/2-inch cubes Kosher salt Freshly ground black pepper Oil, for deep-frying Sweet and Sour sauce, recipe follows 1/4 cup small diced onions 2 tablespoons chopped fresh ginger 3 tablespoons canola oil 1/2 cup ketchup 1/2 cup duck sauce 1/4 cup rice wine vinegar 2 to 4 tablespoons raw sugar, or white, brown, or purple Kosher salt Freshly ground black pepper Instructions: Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve. Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.
Star Tea 1 quart water 1 family-sized tea bag 1/2 cup simple syrup (equal amounts sugar and water heated until the sugar dissolves; cool) 6 slices carambola (also referred to as star fruit) 3 tablespoons sugar Ice Instructions: Bring 1 quart of water to a boil over medium heat. Put the tea bag in the water, then turn off the heat and let the tea steep until cooled. Mix 1/2 cup simple syrup with the tea and add it to a mason jar or other type of jar. Saute the carambola fruit in a pan with the sugar on a side burner of the grill. When the fruit has caramelized remove it and add it to the jar with the tea. Pour over ice and use 1 piece of fruit for each glass as a garnish.
Watermelon Gazpacho with Shrimp 1/2 loaf country bread (about 8 ounces) 6 cups chopped cold seedless watermelon, plus 1/2 cup diced 1 bunch scallions (1 chopped; remaining whole and trimmed) 1 large tomato, diced 1 Persian cucumber, diced 1 jalapeno pepper, diced (remove seeds for less heat) 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling Juice of 2 limes, plus wedges for serving 1/4 cup roughly chopped fresh mint Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined (tails left intact) 1 clove garlic, minced Instructions: Slice the bread 1/4 to 1/2 inch thick and remove the crust from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor to make coarse crumbs. Add the chopped watermelon to the food processor along with the chopped scallion, tomato, half each of the cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to serve. Heat a grill pan over medium-high heat and brush with olive oil. Toss the shrimp and whole scallions with the juice of the remaining lime and 2 tablespoons each olive oil and mint, the garlic, 1/4 teaspoon salt and a few grinds of pepper. Grill the shrimp until marked, about 3 minutes. Flip and continue grilling until cooked through, about 2 more minutes. Grill the scallions until lightly charred, 1 minute per side. Brush the remaining bread slices with olive oil and grill until toasted, 1 to 2 minutes per side. Top each serving of gazpacho with the diced watermelon and the remaining cucumber and jalapeno; drizzle with olive oil. Serve with the grilled shrimp, scallions, bread and lime wedges.
Chorizo Sliders 1/2 pound Spanish chorizo, casing removed and coarsely chopped 1 3/4 pounds ground pork or beef About 1/4 cup Worcestershire sauce 1 tablespoon smoked sweet paprika, a scant palmful Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling 1/2 pound Manchego cheese, shredded 2 avocados 1 lemon, juiced 1 large clove garlic, pasted or grated A small handful fresh cilantro leaves, optional About 1/4 to 1/3 cup light cream 12 slider rolls or split brioche rolls Small Bibb lettuce leaves, for topping Sliced plum tomatoes, for topping Sliced small red onion, for topping Instructions: Heat a cast iron skillet or griddle over medium-high heat. Grind the chorizo in a food processor into very small crumbles. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt. Meanwhile, place the avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.
Beet Salad with Crushed Pistachios and Robiolina 1 cup red wine vinegar 1/4 cup sugar 1 small beet, peeled and cut large dice 3 shallots, sliced 2 cups extra-virgin olive oil Pinch salt 1/4 teaspoon cracked black pepper 2 cups julienned beets 1 cup Robiolina cheese 1 bunch watercress 1/2 cup pistachios, toasted and chopped Instructions: For Beet Vinaigrette: Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute). Remove from the heat and add olive oil, season with salt and cracked pepper. For Salad: Toss beets with the vinaigrette along with salt and pepper, to taste. Let sit while you prepare the plates. Spread a circle of cheese onto the center of each plate with the back of a spoon. Add watercress and pistachios to the beets and place on top of the circle of cheese. Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios.
Macadamia Crusted Ahi Tuna 1(7 to 8-ounce) tuna fillet Salt and black pepper 1/4 teaspoon olive oil, plus 2 tablespoons Pinch thyme and tarragon 2 tablespoons medium chopped macadamia nuts 1 teaspoon very finely chopped garlic 1 teaspoon very finely chopped shallots Instructions: Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too. Serve with your favorite starch and vegetables.
Rhubarb and Muscat Jelly 2 pounds rhubarb, trimmed and cut into 1/2 to 1-inch lengths 1 2/3 cups superfine sugar, plus more, if needed 1 orange, zested and juiced, plus more juice, if needed 2 cups water 8 leaves gelatin or 2 envelopes granulated gelatin About 3/4 cup Muscat wine Instructions: Preheat the oven to 375 degrees F. Put the rhubarb into a large ovenproof dish. I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job. Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil. Bake for 1 hour. Take out of oven, remove lid, and let cool. Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in the custard or trifle). If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement. Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat. Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they've dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.
Candied Bacon 10 strips thick-cut bacon About 1/4 cup brown sugar Instructions: Preheat oven to 400 degrees F. Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes. Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature. Resist the temptation to eat all of them yourself.
Sweet Spiced Nuts 1 large egg white 2/3 cup sugar Kosher salt 1 teaspoon pumpkin pie or chai spice blend 1/4 teaspoon cayenne pepper 3 cups assorted mixed nuts 2 dashes Worcestershire sauce Instructions: Preheat the oven to 275. Line a large baking sheet with parchment paper. Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce. Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.
3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo 1/2 cup parsley leaves, a couple of handfuls 8 cloves garlic, cracked away from skins 1 pound chorizo sausage, casings removed 1/4 cup extra-virgin olive oil 1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces Coarse salt and pepper 24 medium to large mushroom caps 1 cup dry sherry Instructions: Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop. Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.
Caterpillar Cupcakes Black licorice spirals, such as Haribo (for the antennae) Green-tinted fondant (for the antennae tips and caterpillar head and body) 24 yellow flat round sprinkles (for the eyes) 1 tablespoon semisweet chocolate chips, melted (for the pupils) 2 Go-To Chocolate Cupcakes 1 1/2 cups Chocolate American Buttercream 2/3 cup chocolate wafer cookies, ground in a food processor Fondant grass, for garnish, if desired Instructions: For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry. For the head and body: Roll seven 1/2-inch balls of green fondant. Take one ball and attach a pair of antennae by sticking the licorice into it. With a small brush, dab a little water to moisten the top and attach 2 yellow sprinkles for eyes. Add pupils to the eyes by dipping a skewer into the melted chocolate and make small dots on the yellow sprinkles. Gently press the 6 remaining balls together to form the body of the caterpillar, and curve them to make it look wiggly. Moisten the top of an end ball and affix the caterpillar's head. Repeat to make 11 more caterpillars. Allow them to dry 20 minutes. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the cookie crumbs in a small bowl; invert the cupcakes into the crumbs and press gently to adhere. Top each cupcake with a caterpillar and press them gently into the \cookie dirt\ to adhere. Garnish with fondant grass if desired.
Prosciutto, Brie and Apricot Crostini 1 baguette, cut diagonally into 1/4-inch slices 8 ounces Brie 4 ounces thinly sliced prosciutto (about 6 slices), cut crosswise into 1/3-inch-wide ribbons 1/4 cup apricot jam 1 tablespoon chopped chives Instructions: Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes. Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.
Tropical Jaconde Butter, for greasing 13 ounces plus 4 ounces egg whites 7 ounces granulated sugar 6 ounces almond flour 3 ounces all-purpose flour 6 ounces confectioners' sugar 1 1/2 ounces heavy cream Handful desiccated coconut Fruit puree of your choice 16 ounces heavy cream 16 ounces white chocolate Instructions: For the jaconde: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and coat lightly with butter. Combine the 13 ounces egg whites and the granulated sugar and whip into a meringue with stiff peaks, using an electric mixer. Sift the almond flour, all-purpose flour and confectioners' sugar into a bowl. Add the heavy cream and the remaining 4 ounces egg whites to make a paste. Fold one-third of the meringue into the paste; once incorporated, fold in the remaining meringue. Pour into the prepared baking sheet and sprinkle the top with desiccated coconut. Bake for 15 minutes, then flip the cake out of the baking sheet and let cool. Soak the jaconde with fruit puree, making sure the sponge is wet but not soaked. For the ganache: Heat the heavy cream in a saucepan until boiling. Remove from the heat and pour into a bowl with the white chocolate. Let sit for 5 minutes, then stir until smooth. Let sit until cool, about 30 minutes. Whip the ganache with an electric mixer until thick and creamy. Spread the ganache on the cake, and slice. The cake can also be chilled.
Easy Braised Artichokes 2 lemons 3 artichokes 3 cloves garlic, halved lengthwise 1/4 cup olive oil, divided Salt and freshly ground black pepper 1 cup chicken stock Instructions: Preheat the oven to 400 degrees F. Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning. Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
Chicken Salad with Grapes and Pecans 2 cups chicken meat, cooked, chopped 1 1/2 cups California seedless table grapes, rinsed and cut in half 1/4 cup celery, diced 1 cup pecans, toasted and coarsely chopped 2 tablespoons basil, fresh, chopped 1/2 cup green onions, thinly sliced 1 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon black pepper, ground 1 tablespoon lemon Juice, fresh Instructions: Combine all salad ingredients in bowl and mix well. This works great with rotisserie chicken from the deli counter!
Strawberry Lemon Fool Parfaits 2 cups strawberries 1/4 cup lemon juice 1/4 to 1/2 cup sugar (depending on sweetness of strawberries) 1/2 cup sliced strawberries 2 cups heavy cream 3 lemons 1 cup sugar, plus 1/4 cup 1 cup water Instructions: In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours. Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar. Top the parfaits with some of the candied lemon zest.
5 Peppercorn Beef Tenderloin with Celeriac-Potato Cake Fried Garlic and Baby Spinach Saute with Basil Oil Four 7-ounce slices of filet mignon 5 peppercorn mix (2 black/2 white/2 green/2 pink/1 Szechuan) 1 cup canola oil 1 tablespoon chopped garlic 1 rosemary sprig Celeriac Potato Cake, recipe follows Fried Garlic and Baby Spinach Saute, recipe follows Basil Oil, recipe follows 1 cup demi-glace (optional) 3 cups grated potatoes (peeled then steamed, grated and chilled) 3 cups raw celeriac, grated 1/2 cup green scallions, sliced Salt and black pepper to taste 1/2 cup clarified butter or ghee 1/2 cup canola oil 6 cloves of garlic, thinly sliced 4 cups baby spinach 1/2 tablespoon Chinese vinegar Salt and white pepper to taste 2 cups basil leaves 1 cup spinach 1/2 teaspoon salt 1 cup canola oil Instructions: Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. Season beef with salt and sear in a heavy pan. Turn beef over and place in 375-degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium rare. Place beef on top of a potato cake so that it will absorb the juices of the beef. Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace. In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375-degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving. In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning. In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend until the cup becomes warm.
Sweet and Spiced Pecans 1/4 cup dark agave nectar 2 teaspoons freshly cracked black pepper 1 teaspoon kosher salt 1/4 teaspoon ground allspice 2 tablespoons sugar 2 cups pecans Instructions: Preheat the oven to 350 degrees F. In a medium bowl, stir together the agave, pepper, salt, allspice and sugar. Add the pecans, tossing to coat well. Spread the pecans in a shallow baking pan and bake in the middle of the oven 15 to 18 minutes. Stir and bake 7 minutes more. Transfer to a sheet of parchment paper and let cool. When cool enough to handle, break apart the pecans. What Makes This Recipe Really Sing: The sweetness of the agave and the strong pepper taste makes this a perfect cocktail nut. These also freeze beautifully. Make a double batch and when people just pop over you have a hidden treasure in the freezer for them.
Moroccan Lamb Stew with Preserved Lemons 3 pounds boneless lamb stew meat, from the shoulder 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon Pinch saffron threads 1 orange, zested and juiced 1/2 bunch cilantro, stems removed 3 cloves garlic 1 teaspoon kosher salt 2 yellow onions, finely chopped 1 (14-ounce) can diced tomatoes, with juice 1 cup water 1 cup pitted green Moroccan (or other) olives, chopped Minced peel of 1 preserved lemon, recipe follows, optional 10 to 12 organically grown lemons, preferably Meyer lemons Kosher salt 2 fresh or dried bay leaves, preferably Mediterranean Instructions: Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside. On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator. Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve. Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly. Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons. Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator. To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
Sweet Potato Hash 3 tablespoons olive oil 2 cups yams, peeled and diced 2 cups butternut squash, peeled and diced 1/2 cup red pepper, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 1/2 teaspoon garlic, minced 1/4 cup fresh sage, chiffinade 1/4 teaspoon salt 1/4 teaspoon white pepper 4 ounces vegetable stock Instructions: In a heated saute pan add the olive oil, yams, squash, peppers and onions. Saute until vegetables begin to soften and brown. Add the garlic, sage, salt and pepper. Continue to saute for1 more minute. Do not burn the garlic. Add the vegetable stock and place in a preheated 350 degree oven until all vegetables are completely cooked but still maintain most of their shape and texture. The finished hash should have some moisture to it; a little stock may be added.
Braised Pork Belly in Preserved Soya Beans 15 shallots 4 garlic cloves 1 tablespoon \tau cheo\ (yellow bean paste, which can be found at Asian specialty or Asian grocery stores) 1 teaspoon coriander powder 2.2 pounds, cut into 4 to 5 cm cube-sized portions 1 teaspoon dark soy sauce 1 teaspoon sugar 1/2 teaspoon salt 2 to 3 sliced French loaves baguette 3 red chiles 3 green chiles Instructions: Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil. Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish. Tips: If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons.
Cherry Pistachio Pinwheel Cookies 1 cup dried cherries 1 cup shelled pistachios 1/4 cup packed light brown sugar 2 sticks (16 tablespoons) salted butter, softened 1 1/2 cups granulated sugar 2 large eggs 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3 cups all-purpose flour, plus more for dusting 1 container red, green and white sprinkles Instructions: Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside. Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour. Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat. Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks. Enjoy!
Grilled Vegetables 1 zucchini 1 yellow squash 1/2 onion 1/2 green bell pepper 1/2 red bell pepper 10 ounces carrots 3/4 eggplant 10 ounces Brussels sprouts Chopped garlic Herbes de Provence (thyme, sage, parsley, basil, lavender, and rosemary) Olive oil Instructions: Preheat a grill. Cut vegetables into 1/2-inch thick slices. Mix vegetables with a generous amount of garlic and herbes de Provence. Drizzle vegetables with olive oil. Grill vegetables on a hot grill until tender and slightly charred.
Peach-Mustard Pork Chops 1 tablespoon packed light brown sugar 1 tablespoon paprika 1 teaspoon ground coriander 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon mustard powder Kosher salt and freshly ground pepper 6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total) 1 1/2 cups apple cider vinegar 1 cup plus 2 tablespoons peach preserves 6 cloves garlic, smashed 2 tablespoons Worcestershire sauce 4 teaspoons mustard powder 3/4 teaspoon red pepper flakes Kosher salt Vegetable oil, for brushing 3 peaches, halved and pitted Instructions: Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.
Southern Italian-Style Short Ribs 10 bone-in beef short ribs, trimmed of excess fat Salt and freshly ground pepper 2 tablespoons EVOO, plus more for drizzling 3 to 4 anchovy fillets 4 cloves garlic, sliced 2 bay leaves 2 onions, cut into wedges with root end attached 1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds 1/4 cup tomato paste Scant palmful chopped golden raisins Pinch ground cloves 1 bottle Nero d'Avola or other spicy red wine 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped Orange or lemon zest (or both), for garnish Shaved pecorino cheese, for garnish Ciabatta bread, for serving Instructions: Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.
Sunny's Chocolate Chip Candy Cane Cookies 1/2 cup (1 stick) salted butter, at room temperature 2/3 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg, beaten 1 1/2 cups all-purpose flour 1/2 teaspoon pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup bittersweet chocolate chips, gently chopped 1/4 cup (2 ounces) coarsely crushed red or green candy canes (4 to 5 candy canes) Instructions: Preheat the oven to 350 degrees F. To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes. Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate. Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork. Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer. Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle. Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes. Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.
Cinnamon Peaches with Sugar Biscuits and Whipped Cream 1 tube or package store bought bake off biscuits 1/4 cup granulated white sugar 1 can sliced peaches in heavy syrup 1/2 teaspoon ground cinnamon 2 pinches ground nutmeg 1 pint heavy cream Instructions: Place biscuits on a cookie sheet and sprinkle with 2 tablespoons sugar. Bake at 425 degrees F for 10 minutes or until golden at edges. Heat peaches seasoned with cinnamon and nutmeg over low heat in a small saucepan. Beat cream and remaining 2 tablespoons sugar with hand mixer until soft peaks form. Split warm biscuits and fill with spoonfuls of warm peaches. Top with sugared biscuit top and serve with lots of fresh whipped cream.
Nectarine-Rosemary Galette with Ricotta and Honey 1 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice 3 ripe nectarines or peaches (about 1 1/4 pounds), pitted and cut into 1/4- to 1/2-inch wedges 2 tablespoons honey, plus more for serving 1 tablespoon all-purpose flour 1/2 teaspoon pure vanilla extract 1/2 teaspoon roughly chopped fresh rosemary 1 tablespoon cold unsalted butter, cut into small pieces Fresh ricotta cheese, for serving Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes. Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.
Lamb Chops with Pomegranate Sauce and Saffron Pilaf 2 tablespoons butter 1/4 cup orzo pasta 1 cup white rice 2 pinches saffron threads 1 3/4 cups chicken stock 1 to 2 large pomegranates or 1 cup store-bought pomegranate juice 1/2 cup red wine 2 tablespoons Worcestershire sauce 6 peppercorns 3 whole cloves 1 fresh bay leaf 1 1/2 tablespoons cornstarch 12 rib lamb chops Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 large garlic cloves, chopped 1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried Freshly grated nutmeg Instructions: Preheat the broiler and arrange the oven rack 8 inches from the broiler. Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes. Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf. Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers. When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste. Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.
Healthy No-Bake Peanut Butter Cheesecake Bars Nonstick cooking spray 4 ounces semisweet chocolate, coarsely chopped 3 tablespoons unsalted butter 9 chocolate graham crackers Cheesecake: One 1/4-ounce package unflavored gelatin Two 8-ounce packages low-fat cream cheese 1 cup low-fat buttermilk 1/3 cup creamy natural peanut butter 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract Pinch of kosher salt 2 tablespoons honey-roasted peanuts, finely chopped Instructions: For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute. Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer. For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted. Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process. Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.
Artichoke Bisque 4 Roma tomatoes 1 red bell pepper 4 whole artichoke hearts, on skewer Vegetable oil 1 tablespoons butter 1 small onion, chopped 4 large garlic cloves, minced 1 1/2 cups vegetable stock 1 cup cream Several sprigs cilantro, leaf only, chopped 1 tablespoon cornstarch 1/2 cup water 1/2 teaspoon salt Pinch freshly ground black pepper Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts. Instructions: Preheat a grill. Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
Roller Coaster Reuben Burgers 1 cup diced onion 1/4 cup oil 1 1/2 pounds ground beef 2 cups Thousand Island dressing 1 cup whole milk 4 gloves garlic minced 6 eggs, beaten Pinch salt and freshly ground black pepper 1 pound sharp Cheddar, cut into 1-inch thick strips 1 cup BBQ sauce Butter cooking spray 12 slices marble rye bread, for serving Tomato slices, for serving Lettuce, for serving 4 dill pickles Instructions: Preheat the oven to 350 degrees F. Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool. Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet. Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf. Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed. Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.
Egg Noodles with Garlic and Herbs 8 ounces wide egg noodles 1 1/2 tablespoons unsalted butter 1 tablespoon olive oil 1 large garlic clove, minced Salt 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced Instructions: Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes. Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat. Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.
Frosty the Caramel Apple Pie 1-1/2 oz. vodka or tequila 1 oz. Hiram Walker Butterscotch Schnapps 1-1/2 oz. apple cider 1 tsp. fresh lemon juice Apple slice for garnish Crushed graham crackers Instructions: First, rim the lip of a chilled cocktail glass with your crushed graham crackers. Pour all the liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into your chilled cocktail glass. Garnish with an apple slice.
Bobbing for Apples Punch 5 lemons 1/2 cup sugar 2 cinnamon sticks 2 whole cloves 2 1/2 cups white cranberry juice, chilled 1 cup vodka, bourbon or rye whiskey, chilled (optional) 1 750-ml bottle nonalcoholic sparkling apple cider, chilled 6 to 8 small apples Instructions: Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make 3/4 cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day. Combine the spiced syrup, cranberry juice and lemon juice in a large punch bowl. Stir in the liquor, if using, then top with the sparkling apple cider. Add the apples. Serve over ice.
Run for the Roses Cheesecake 1 1/2 cups pecans 1 1/4 cups superfine sugar 3 tablespoons unsalted butter, melted 24 ounces cream cheese, at room temperature 2 large eggs 1 tablespoon pure vanilla extract 4 teaspoons rose water 1 pound strawberries, sliced 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside. Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in. Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours. Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools. Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse!
Strawberry Rhubarb Crostata 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1/2 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, cubed 6 to 7 tablespoons ice-cold water 12 ounces rhubarb (about 3 large stalks), sliced 1/2 inch thick 1 tablespoon unsalted butter 1/3 cup sugar 2 cups quartered strawberries 2 tablespoons cornstarch 1 large egg (for the egg wash) Instructions: For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour and up to 1 day. Put the dough on a lightly floured piece of parchment paper and roll out to a 12-inch round. Refrigerate until firm, about 20 minutes. Preheat the oven to 425 degrees F. For the filling: Combine the rhubarb and butter in a skillet over medium heat. Saute until the rhubarb is slightly softened, about 3 minutes. Toss with the sugar. Put the strawberries in a bowl and add the softened rhubarb. Sprinkle the cornstarch over top and toss together. Put the parchment paper with the dough on a flat baking sheet or on the underside of a rimmed baking pan. Spread the filling out on the dough, leaving a 1 1/2-inch border, then flip the edges over the filling. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust lightly with the egg wash. Bake until the crust is golden brown, 30 to 40 minutes. Cool on the baking sheet, then carefully transfer to a serving plate.
Jerk Seasoning 1 tablespoon allspice 1/4 teaspoon ground cinnamon 1/4 cup light brown sugar 1 teaspoon red pepper flakes 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons canola oil Instructions: In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
Crunch Crazy Asparagus Spears 1 pound medium asparagus (about 20 spears) 2 egg whites Kosher salt and freshly cracked black pepper 1 tablespoon mayonnaise 2 cups panko breadcrumbs 1/2 cup grated Parmesan 1 teaspoon Italian seasoning 1 teaspoon paprika Extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. Prepare the asparagus by trimming off the tough woody stem. Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper. In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up). Bake until golden and crispy, 15 to 17 minutes. Serve immediately.
Feel Good Sweet Potato Stew 1/4 cup oil (I'm using olive) 2 cloves garlic, sliced 1 onion, cut into large dice (I'm using yellow) 4 sweet potatoes, cut into large dice 2 tablespoons ground turmeric 1 tablespoon ground coriander 1 tablespoon coarse black pepper One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed) One 15-ounce can beans, rinsed (I'm using black) 1 can unsweetened milk (I'm using coconut milk) 1 cup liquid (I'm using vegetable stock) 1 cup nuts (I'm using walnuts) Salt 1 lime, cut into wedges Fresh cilantro, if you have it, for serving Couple shakes favorite hot sauce, optional Instructions: Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed. Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
Ham and Vegetable Gratin 4 tablespoons unsalted butter 1/4 pound low-sodium ham, chopped (about 3/4 cup) 3 tablespoons whole-wheat flour 1/2 teaspoon dried thyme 1 1/2 cups fat-free low-sodium chicken broth 2/3 cup low-fat (2 percent) milk 3/4 cup panko breadcrumbs 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper 1 small onion, chopped 2 large Yukon gold potatoes (about 1 pound), diced 1 10-ounce package frozen mixed peas and carrots 1 10-ounce package frozen mixed peas and carrots Instructions: Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Country Style Eggs Benedict 1 pound bulk breakfast sausage 3 tablespoons all-purpose flour 2 cups milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 Buttermilk Biscuits, recipe follows 4 slices American cheese 4 hash brown patties, cooked according to package instructions 4 fried eggs Chopped fresh chives, for garnish Nonstick cooking spray, for the baking sheet 2 1/2 cups all-purpose four, plus more for dusting 12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick cubed and chilled and 1/2 stick at room temperature 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 teaspoon baking soda 1 cup buttermilk Instructions: Preheat the oven to 350 degrees F. For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper. For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm. Preheat the oven to 400 degrees F. Grease a baking sheet. In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.) Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone. Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.
Champagne Peach and Mint Soup 1 bottle dry Champagne 6 large fresh peaches, peeled and sliced 1/8 teaspoon salt 4 large sprigs fresh mint, left intact but well washed and dried in a salad spinner or with paper toweling White pepper 2 tablespoons creme fraiche 12 small sprigs fresh mint, for garnish Instructions: Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.
Pizzoccheri 2 3/4 cups all-purpose flour, plus more for dusting 3/4 cup buckwheat flour 3 large eggs 3 tablespoons extra-virgin olive oil Instructions: Mix the flours in a bowl and make a well in the middle. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork. Cut the dough into 6 pieces; wrap 5 pieces in plastic. Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick). Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes. Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough.
Shrimp Pad Thai 8 ounces flat Thai rice noodles 1/4 cup fish sauce 1/4 cup raw or turbinado sugar 1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha) 2 tablespoons fresh lime juice, plus lime wedges for garnish 1/4 cup vegetable oil 1 pound large shrimp, butterflied with the shells on 4 large cloves garlic, chopped 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes 6 radishes, cut into thin strips 4 scallions, halved lengthwise and cut into 1-inch pieces 1/2 cup roasted salted peanuts, coarsely chopped 2 cups bean sprouts 2 jalapeno peppers (red and green), seeded and thinly sliced into strips Instructions: Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly). Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy. Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce). Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.
Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon \Confit\ Bacon Confit: 2-pound piece thick-slab bacon, rind removed, cut into lardons 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon freshly ground black pepper 1 teaspoon ground dried thyme 4 ounces bacon fat, cut into pieces Aged sherry vinegar Finely chopped fresh flat-leaf parsley, for garnish Roasted Tomatoes: 3 tablespoons olive oil 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 cups cherry tomatoes Pinch sugar Cheese Grits: 2 cups milk 2 cups stone-ground yellow grits 1 1/2 cups grated aged white Cheddar 1/2 cup freshly grated Pecorino-Romano Hot water to thin grits, if necessary Sauteed Baby Mustard Greens: 2 tablespoons unsalted butter Pinch red pepper flakes 1 clove garlic, thinly sliced 1 pound baby mustard greens, washed Shrimp: 2 tablespoons olive oil 16 colossal shrimp (15 and under) shelled and deveined, tail on Instructions: For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours. Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens. For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes. For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve. For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes. For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp. On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.
Pork Skewers with Avocado Tzatziki 1/2 cup plus 3 tablespoons olive oil 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 1/2 teaspoon dried chili flakes 1 teaspoon chili powder 2 tablespoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 pounds boneless pork, cut into 1 1/2-inch strips or cubes 2 whole oranges, cut into wedges for the skewers 3 lemons, cut into wedges for the skewers 6 pita pocket rounds, sliced into two half-moon shapes Iceberg or Romaine lettuce, shredded Avocado Tzatziki, recipe follows 1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil 1 large clove garlic, minced 1 teaspoon kosher salt 2 cups plain yogurt (or low-fat) 1 medium cucumber, peeled, seeded and grated (about 1 cup) 1 avocado, halved, pitted and diced small Instructions: To make the marinade: In a large glass bowl, whisk together the olive oil, lemon juice, orange juice, chili flakes, chili powder, garlic, salt, and black pepper. Add in the pork and toss to coat. Cover the bowl and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight). Soak the wooden skewers in a shallow pan of water for at least 1 hour. Remove the pork cubes from the marinade. Thread 3 or 4 pieces of marinated pork on the skewers, alternating the pork with small wedges of lemons and oranges. Place the skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until the meat is browned, about 8 to 10 minutes, turning occasionally or to desired doneness. Transfer the pork from the skewers and place in pita pockets. Top the pork with shredded lettuce and avocado tzatziki.; In a large bowl, whisk together the lemon juice, olive oil, garlic and salt. Whisk in the yogurt. Add the grated cucumber, diced avocado and mix well. Cover the mixture and chill for at least 1 hour.
Coconut Cilantro Rice with Peas and Cashews 1/2 cup coconut 1 tablespoon canola oil 2 cups jasmine rice 3 cups chicken stock 1 (15-ounce can coconut milk 1/4 cup chopped cilantro leaves 1/3 cup roughly chopped cashews 1 cup frozen peas 1 teaspoon salt Instructions: In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
Broccoli and Cauliflower Gratin Mac n Cheese Salt 1 small head or bundle broccoli, trimmed into florets 1 small head cauliflower or half a large head, trimmed and cut into florets 1 pound whole-wheat macaroni or penne or other short cut pasta 2 cups sour cream or reduced-fat sour cream 1 tablespoon Dijon mustard 1/3 cup finely chopped chives 2 cloves garlic, peeled and grated or crushed into paste A few drops hot sauce Freshly ground black pepper 2 1/2 cups grated extra-sharp Cheddar Instructions: Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain. Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal. To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.
Tuna Burgers with Ginger and Soy 1 1/2 pounds fresh tuna steak 2 cloves garlic, chopped 2 inches fresh ginger root, minced or grated 3 tablespoons tamari dark soy sauce 2 scallions, chopped 1/2 small red bell pepper, finely chopped 2 teaspoons sesame oil -- eyeball the amount 2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt -- eyeball it 1 tablespoon light-in-color oil, such as canola, safflower or peanut oil 1/2 pound shiitake mushrooms, coarsely chopped Coarse salt 4 sesame kaiser rolls, split 1 jar, 8 ounces, mango chutney 4 leaves red leaf lettuce 1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional pickled ginger, optional plate garnish Instructions: Preheat a nonstick griddle or a grill pan to high heat. Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler. In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper. Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.
London Broil and Portobello Sandwich 1 1/2 pound London broil 1/2 cup olive oil, plus more for brushing steak Salt and pepper 1/4 cup balsamic vinegar 4 portobello mushroom caps, cut in slices 1 Vidalia onion, cut in rings 1/2 cup mayonnaise 1 tablespoon grated horseradish or grainy mustard 1/2 cup chopped fresh parsley 1/2 lemon, juiced 4 pieces ciabatta bread, split horizontally 1/4 pound Fontina, sliced 1/3 cup (packed) coarsely chopped arugula leaves Instructions: Preheat oven broiler for 5 minutes. Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.
Costolette Alla Milanse with Melanzone Fritti 4 (12-ounce) boneless veal chops, pounded very thin Salt and ground pepper 1/2 cup flour 3 cups white bread crumbs 2 tablespoons chopped fresh basil 1 tablespoon chopped oregano 4 whole eggs, lightly beaten 1/2 cup olive oil 1/2 cup unsalted butter 1 tablespoon capers 2 tablespoons chopped parsley 2 limes, juiced Salt and pepper Fried Eggplant, recipe follows 2 medium-size eggplants, peeled and cut into 1/2-inch cubes Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 quart canola oil 1/2 cup balsamic vinegar 1/2 cup extra-virgin olive oil Sea salt Instructions: Breading the veal chops: Season pounded veal chops with salt and fresh ground pepper and dust with flour. Combine bread crumbs, basil, and oregano. Dip veal chops in lightly beaten eggs and place in bread crumb mixture. Saute breaded veal chops over medium-high heat in preheated saute pan with olive oil until golden brown on each side. Remove veal chops from saute pan and place on paper towels to drain excess oil. In a hot saute pan, brown the butter. Add capers, parsley, and lime juice. Drizzle sauce over veal chops and serve with fried eggplant. Season eggplant cubes with salt and freshly ground pepper. Dust eggplant with flour, shaking off excess. Deep-fry in hot canola oil until golden brown. Remove eggplant from oil and place on paper towels to drain excess oil. Place on platter with breaded veal chop. Drizzle with balsamic vinegar and extra-virgin olive oil. Season with ground sea salt.;
Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 3 ribs celery with greens, chopped 1 large onion, chopped 1 jalapeno pepper, seeded and chopped 1 fresh bay leaf or 1 large dried bay leaf 1 red bell pepper, seeded and chopped Four 15-ounce cans black beans 2 to 3 tablespoons plus 2 teaspoons hot sauce 2 tablespoons ground cumin, a couple of palmfuls 1 1/2 teaspoons ground coriander, 1/3 palmful Salt and freshly ground black pepper 4 cups chicken or vegetable stock One 15-ounce can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes 1/2 lime, juiced 8 slices white sandwich bread 1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whatever you have on hand 8 slices baked honey ham, from the deli counter 8 slices pepper jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten Splash of milk 1 tablespoon unsalted butter 1/2 cup sour cream 2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf. While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through. Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.
Stir-Fried Asparagus and Basil with Spicy Orange Sauce 1/3 cup orange juice 1 1/2 tablespoons soy sauce 1/2 teaspoon hot red pepper flakes, or more to taste 1 1/2 pounds asparagus 4 teaspoons roasted peanut oil 2 medium garlic cloves, minced 1 tablespoon minced fresh gingerroot 1/2 cup packed fresh basil leaves Instructions: Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside. Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces. Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears. Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
Spinach Gratin 3 tablespoons/45 ml butter, plus more for greasing 2 pounds/1 kg baby spinach 1 onion, chopped 1 clove garlic, minced 2 tablespoons/30 ml all-purpose flour 1 cup/250 ml 35-percent cream 1 cup/250 ml milk 2 cups/500 ml grated Emmental cheese Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F (200 degrees C). Butter an 8 cup (2 l) gratin dish. In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl. In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes.
Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce 2 tablespoons olive oil 1/2 medium red onion, finely diced 1 tablespoon finely chopped garlic 2 cups red wine 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound cremini mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick 3 cups chicken stock 1/2 cup ancho puree 2 tablespoons chipotle puree 2 tablespoons honey Salt and freshly ground pepper 2 tablespoons New Mexico red chile powder 1/4 teaspoon chile de arbol powder 1/2 teaspoon pasilla chile powder 1 tablespoon cracked black peppercorns 1 tablespoon brown sugar Kosher salt 4 filet mignons, 1 to 1 1/2 inches thick Instructions: For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste. For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.
Creamed Spinach Extra-virgin olive oil 1 tablespoon unsalted butter 1 onion, minced 2 garlic cloves, minced 2 pounds fresh baby spinach, stemmed 1/2 cup heavy cream 1/2 teaspoon grated fresh nutmeg Sea salt and freshly ground black pepper Instructions: Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.
Ginger Beer 6 ounces fresh ginger root 4 quarts boiling water Juice and zest of 2 limes 2 ounces cream of tartar 1 fresh cake yeast (0.6ounces) 1/3 cup warm water 2 1/4 pounds granulated sugar 1/2 cup dark rum (optional) Instructions: Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum. To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.
Toasted Coconut Flan 2 cups milk 1 cup coconut milk 1 cup coconut cream 1 cup toasted coconut, recipe follows, or store bought toasted coconut 1 cup sugar 1/4 cup water 2 tablespoon lemon juice 6 eggs 3 egg yolks Instructions: Preheat oven to 325 degrees F. Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes. To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside. In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving. To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
Crostini 1 loaf crusty bread, sliced into 1/2-inch slices Olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the bread in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until bread is golden brown and crisp, about 8 to 9 minutes.
Squid and Luau 2 pounds calamari 3 pounds luau leaves 3 cups water 1 tablespoon Hawaiian salt 1/2 teaspoon baking soda 6 tablespoons butter 2 medium onions, diced 3 cups coconut milk 1 1/2 teaspoons salt 1 tablespoon sugar Instructions: Clean calamari and slice into rings; set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered, for 1 hour. Drain, and squeeze out liquid. Saute onions and calamari in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes.
Sole Almondine 2 cups blanched slivered almonds Kosher salt Extra-virgin olive oil 4 tablespoons unsalted butter 2 cups all-purpose flour Freshly ground black pepper 4 eggs 1 cup milk 4 cleaned sole fillets (6 ounces each) 1 large or 3 small shallots, finely chopped 1 cup white wine 1 lemon, juiced 1/4 chopped flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside. Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan. Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
Cherry Cheesecake Muffins 1 box moist white cake mix 8 ounces cream cheese, softened 1/2 cup sour cream 2 eggs 1/4 cup plus 1/2 cup sugar 2 cups graham cracker crumbs (crushed with rolling pin) 6 tablespoons butter, melted 1/4 cup cherry preserves 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon freshly-squeezed lemon juice Instructions: Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes. To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside. In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside. Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter. With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
Grilled Radicchio and Cantaloupe Salad 1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top 1/2 lemon zested and juiced 1/2 lime zested and juiced 1 tablespoon honey Kosher salt and freshly ground black pepper Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices 2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together 2 to 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5-ounce container baby arugula Instructions: For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away. For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes. Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.
Mughlai Chicken 1 (1-inch) piece ginger, peeled 4 cloves garlic, peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods, bruised 1 cinnamon stick, broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 pounds boned chicken thighs, each cut into 2 2 onions, finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultanas (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup flaked almonds, toasted, to garnish Instructions: Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
Asian Mushroom Risotto 4 cups low-sodium chicken broth 1 stalk lemongrass, smashed with the back of a knife 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter, room temperature 1 pound mixed mushrooms (shiitake, hon shemeji or maitake), torn or cut into similar sizes 2 cups thinly sliced Tokyo negi (approximately 1 bunch) or leeks or scallions 2 cloves garlic, chopped 1 tablespoon finely grated ginger 2 fresh green Thai chiles, chopped fine 1/2 teaspoon kosher salt 1 cup Arborio rice 1 cup dry white wine, such as pinot grigio 1/4 teaspoon toasted sesame oil 1 cup freshly grated Parmigiano Reggiano, plus more for garnish 1/4 cup fresh basil leaves, roughly chopped 1/4 cup pickled ginger Instructions: Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm. In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant. Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total. Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.
Mesclun Greens with Creamy Garlic Dressing and Roasted Garlic Crouton with Parmigiano-Reggiano Cheese 2 cups mesclun greens 1/4 cup Parmigiano-Reggiano Cheese 1/2 cup prepared or homemade mayonnaise 1/4 cup roasted garlic paste 3 tablespoons grated Parmigiano-Reggiano Cheese 1 tablespoon fresh lemon juice 2 tablespoons heavy cream 1 teaspoon salt 1 teaspoon fresh cracked black pepper 3 tablespoons roasted garlic 1 slice of french bread, trimmed, (2 by 4 inches) Olive oil Salt and pepper Instructions: Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.
Sprinkles Cake 1 cup (2 sticks) unsalted butter, softened, plus more for the pans 2 1/2 cups all-purpose flour 1/4 cup cornstarch 2 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 cups granulated sugar 4 large egg whites 1/4 cup flavorless oil 1 tablespoon imitation vanilla extract 1/2 teaspoon almond extract 3/4 cup whole milk 1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored) 1 3/4 cups (3 1/2 sticks) unsalted butter, softened 3 1/2 cups confectioners' sugar 2 tablespoons whole milk 1 1/2 teaspoons imitation vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl. In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts. With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely. For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.
Warm Indian Rice Pudding 1 cup short grain Indian or Italian (Arborio) rice 1 1/2 cups water 2 to 3 cups milk 1/2 cup sugar, or to taste 1/4 cup golden raisins 1/4 cup raw cashews or shelled pistachios, chopped fine Seeds from 4 cardamom pods Ground cinnamon, to taste Instructions: In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk if necessary. Pudding may also be served chilled.
Paczki 4 cups all-purpose flour, plus more as needed and for dusting (see Cook\u2019s note) 1/2 teaspoon fine salt 1 cup whole milk One 1/4-ounce package active dry yeast 1/2 cup granulated sugar 4 tablespoons unsalted butter, at room temperature, plus more for greasing 2 large eggs plus 3 yolks 1 teaspoon pure vanilla extract 2 to 4 quarts vegetable oil, for frying 1 1/2 cups jam or jelly, such as apricot or grape 1/3 cup confectioners' sugar, plus more if needed 1 tablespoon whole milk, plus more if needed Instructions: For the paczki: Whisk together the flour and salt in a medium bowl and set aside. Microwave the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F.), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes. Meanwhile, add the butter and remaining granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium high-speed, stopping and scraping the bowl once or twice as necessary, until light and fluffy, about 4 minutes. Add the whole eggs and beat on medium high to combine, about 1 minute. Add the egg yolks and vanilla and beat together another minute. Starting with the mixer on low and then raising to medium high, add the flour mixture in 2 parts, alternating with the yeast mixture. Once the last addition of flour has been combined, knead the dough in the mixer until smooth, 6 to 8 minutes. The dough will be slack and sticking to the sides but not too sticky to the touch. If it is too sticky, add 2 to 3 tablespoons of flour and knead a minute more to tighten it up. Put the dough on a flour-dusted surface and knead by hand a few times, tucking the dough under itself to form a smooth ball. Transfer to a large, greased bowl, cover with a kitchen towel and leave to rise in a warm place until doubled in size, 40 to 60 minutes. Turn the dough out onto a floured surface and roll or pat down to 1/2 inch thick. Cut the dough into 3-inch circles and place on a lightly floured baking sheet. Make one more circle from the dough scraps or make mini paczki to fry. Cover the dough circles with a kitchen towel and let rise until doubled in size, about 30 minutes. Meanwhile, heat the oil in a deep Dutch oven to 350 degrees F; line a baking sheet with paper towels. Shake off any flour from the dough circles and fry in batches of 3 to 4 until deep golden brown, 1 to 1 1/2 minutes on each side. You will be able to tell they are cooked through because the amount of bubbles will reduce to almost nothing. Transfer the doughnuts to the paper towel-lined baking sheet as they come out of the oil. Return the oil to 350 degrees F between batches. Let rest until cool enough to handle. For the filling and glaze. Fit a pastry bag with a small round tip and fill with the jam. Set aside. Use a thick skewer or chopstick to poke a hole in the middle of each doughnut and wiggle a little space, taking care to not poke all the way through. Fill with the jam using the pastry bag. To make the glaze, add the confectioners' sugar to a small bowl big enough to dip a doughnut into. Whisk in the milk until smooth. The glaze should be a little loose, close to the consistency of maple syrup. Dip each doughnut in the glaze, letting it roll off a bit before turning it over to set. Some of the glaze will run down the sides which is okay, but if you need to adjust the thickness, add a little more confectioners' sugar or milk depending on what you need. Let the glaze set for about 5 minutes! If you want to skip the glaze, just dust with confectioners' sugar; many paczki are enjoyed this way too. Paczki are best the day they are made, but they can be stored in an airtight container to enjoy the next day.
Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms 8 slices applewood or other thick, center-cut bacon, from the meat case of market 1 1/2 pounds ground beef sirloin Worcestershire sauce, for brushing Olive oil, for drizzling Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 clove crushed garlic 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced 3 or 4 sprigs fresh sage Salt and pepper 1/4 cup dry cooking sherry 8 ounces fontina or Swiss cheese, thinly sliced Grainy, stone ground prepared mustard, for passing at the table Instructions: Let meat rest to take the chill from the refrigerator. Preheat 2 nonstick skillets over medium high to high heat. Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side. Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings. Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.
Thin Mint Trifle One 15.25-ounce box devil's food cake mix 9 ounces chocolate-mint cookies, such as Thin Mint® cookies, coarsely chopped 2 cups heavy cream 1/3 cup light corn syrup 1/2 teaspoon pure vanilla extract 2 cups prepared vanilla pudding 1 tablespoon small fresh mint leaves, for serving Instructions: Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside. Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form. Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint. Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.
Vegetable Lo Mein uGy__41 (8-ounce) package lo mein noodles 2 tablespoons canola oil 2 teaspoons chopped garlic 1 teaspoon chopped ginger 1 (16-ounce) bag frozen stir-fry vegetables 1/4 cup low-sodium soy sauce 2 scallions, finely sliced 1 teaspoon sugar 1/4 teaspoon kosher salt 1 tablespoon sesame oil Instructions: Cook the noodles according to package directions. Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.
Jalapeno Hushpuppies 1 1/2 cups yellow cornmeal 1/2 cup flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoons hot sauce 1/4 cup minced onions 2 fresh jalapenos, minced 2 eggs, beaten 1/2 cup milk Essence, recipe follows 2 1/2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the fryer to 365 degrees. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a time. Fry the hushpuppies for 2-3 minutes or until they are golden brown. Stirring constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate. Season with Essence. Combine all ingredients thoroughly and store in an airtight jar or container.
Rossinis 1 pint (2 cups) ripe strawberries, hulled 2 1/2 tablespoons sugar syrup 1 teaspoon Grand Marnier liqueur 6 orange zest strips, for garnish 1 (750-ml) bottle Prosecco, chilled Instructions: Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold. When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
Lasagne with Bolognese Sauce: Lasagne Alla Bolognese Butter, for the pan 1/2 batch Bolognese Sauce, recipe follows 1 1/2 (9-ounce) boxes no-boil lasagne noodles Besciamella, recipe follows 3/4 cup grated Parmesan, plus more for serving Extra-virgin olive oil, for serving 5 tablespoons olive oil 1 red onion, medium chop 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 cup red wine 3 (28-ounce) cans pelati tomatoes* Kosher salt and freshly ground black pepper 1 cup whole milk 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter the lasagne pan well and add a very thin layer of meat sauce. Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. Bake for about 30 minutes. Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste. Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.; *Cook's Note: Pelati tomatoes are whole canned tomatoes. Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Braised Beef Short Ribs in a Pomegranate Barbeque Sauce 1/2 gallon pomegranate juice 1/2 gallon barbeque sauce, your choice Agave nectar 6 oranges, sliced 6 (6-ounce) beef short ribs Instructions: In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes. Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices. Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

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