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Hot Dates 16 dates, pitted 3 Cheddar cheese snack sticks, cut in 1/2-inch cubes 16 whole almonds 8 slices bacon, cut in 1/2 Instructions: Preheat oven to 450 degrees F. Soak 1/6 toothpicks in water for about 15 minutes. Slice open dates, and stuff each with a cube of Cheddar cheese and 1 almond. Wrap each date with a bacon slice, and secure with a toothpick. Place wrapped dates on a baking sheet, and bake for 12 to 15 minutes in the oven, turning once, until bacon is evenly browned.
Muffuletta 3 to 4 ounces Muffuletta Mixture, recipe follows 1 sourdough bread roll (or bread of choice), split 5 to 6 slices Genoa salami 2 to 3 slices mortadella 1 to 2 slices provolone 2 1/2 cups Kalamata olives 2 1/2 cups Sicilian olives 2 1/2 cups mild giardiniera 1 cup sliced pepperoncini 3/4 cups artichokes 3/4 cups coarsely chopped mushrooms 1/3 cup crushed red bell peppers 3/4 cup chopped garlic 1 cup olive oil 1/4 cup canola oil 2 tablespoons Sicilian spice blend 1 tablespoon dried oregano 3 teaspoons dried parsley 1 teaspoon ground black pepper Instructions: Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve. Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.
Raspberry Jazz Spinach Salad 1 bunch fresh spinach 1 avocado, peeled, pitted and sliced 1/4 cup chopped red onion 1/2 cup raspberries 1/4 cup seeded and finely chopped jalapenos 1/4 cup balsamic vinegar 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts) Instructions: Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.
Parisian Margarita 1 pint glass 1 shaker 1 1/2 ounces gold tequila 3/4-ounce Triple Sec 3 ounces margarita mix 3/4-ounce Chambord Instructions: Fill cocktail glass with ice and set aside to chill. Pour tequila, Triple Sec, and margarita mix over ice in pint glass and cover. Shake well. Empty ice from cocktail glass. Using the strainer, poor mixture into cocktail glass. Pour Chambord slowly over spoon into cocktail glass.
Kuku Sabzi 8 large eggs 6 cups packed mixed fresh herbs (cilantro, dill and parsley), roughly chopped 5 medium scallions, roughly chopped 1 tablespoon ground turmeric 1 1/2 teaspoons ground sumac, plus more for serving Kosher salt and freshly ground pepper 1/4 cup whole-milk Greek yogurt, plus more for serving 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 cup walnuts, roughly chopped 3 tablespoons dried currants 4 small or 2 large pieces pita bread Lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes, for serving Instructions: Preheat the oven to 375 ̊ F. Crack the eggs into a blender and give them a quick pulse just to whisk them. Add the herbs, scallions, turmeric, sumac, 1/2 teaspoon each salt and pepper and the yogurt. Pulse to chop the herbs, then blend on high speed until smooth. Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture, breaking up any clumps of herbs. Sprinkle with the walnuts and currants and cook until the eggs start to set around the edges, 2 to 4 minutes. Transfer the skillet to the oven and cook until the center is set but still slightly jiggly, 8 to 10 minutes. Remove from the oven and let sit 5 minutes. Meanwhile, warm the pita in the oven. Slice the kuku sabzi and the pita into wedges and divide among plates. Serve with lemon wedges, pickles, olives, pickled peppers and/or marinated artichokes. Add a dollop of yogurt to each plate; drizzle the yogurt with olive oil and sprinkle with sumac.
Wild Mushroom and Parsley Saute 2 tablespoons butter Garlic clove, minced 1 tablespoon white wine vinegar 10 ounce package mushrooms, wiped clean trimmed and thinly sliced 4 ounces wild mushrooms, trimmed and thinly sliced 2 cups (packed) curly parsley leaves, stemmed and finely minced Salt and pepper Instructions: Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender. Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.
Takoyaki 1 1/2 cups Dashi, recipe follows (or 1 1/2 teaspoons instant dashi powder, such as Ajinomoto\u2019s Hondashi, dissolved in 1 1/2 cups water) 2 large eggs 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt Vegetable or canola oil, for the pan 4 ounces cooked octopus, cut into 1/3-inch pieces 3 scallions, thinly sliced 1/3 cup tenkasu (tempura bits) 2 tablespoons drained beni shoga or kizami beni shoga (pickled red ginger), minced Takoyaki sauce Mayonnaise, preferably Japanese Kewpie (in a squeeze bottle) Aonori (powdered or flaked dried green seaweed) Katsuobushi (dried bonito flakes) One 4-inch-square piece kombu (dried kelp; about 10 grams) 3/4 cup packed katsuobushi (dried bonito flakes; about 15 grams) Instructions: Whisk together the Dashi and eggs in a large bowl. Add the flour, baking powder and salt and whisk just until smooth. Transfer the batter to a 1-quart measuring cup or bowl with a spout for easy pouring. Heat a takoyaki pan over medium heat (see Cook's Note). Generously grease the \u201choles\u201d and the entire surface using a pastry brush. Fill each hole about three-fourths of the way with batter (see Cook\u2019s Note). Working quickly, place the following in each hole: 2 to 3 pieces of octopus, a pinch of scallions, a pinch of tenkasu and a pinch of beni shoga. (If you find that the batter is cooking too quickly, reduce the heat a bit. It may take a few tries to get the timing down.) Top off each hole with a little more batter \u2014 it\u2019s fine if it overflows a bit. Let cook until the bottom of each takoyaki is set but the inside is still wet, about 3 minutes. Working quickly, use 1or 2 skewers or chopsticks (I find it easier with 2) to turn each takoyaki about 90 degrees, cutting through any batter on the surface between the holes and \u201cscraping\u201d it into each hole as you go, forming a rough ball shape. Let any batter run out of the balls and when it starts to set, turn the balls completely over and cook, regularly rotating them until they are evenly golden brown all over and just cooked through, 3 to 4 minutes more (cooking time will depend on the size of the takayoki). Remove the balls to a platter, drizzle with takoyaki sauce and mayonnaise and then sprinkle with aonori and katsuobushi. Serve immediately and repeat with the remaining ingredients as needed. Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Add the katsuobushi evenly over the water, bring to a boil over high heat and then immediately remove from the heat. Let steep for about 10 minutes without stirring. Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter. Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups
Bloody Mary Shrimp Cocktail \Ceviche\ 1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces 3/4 cup bloody Mary mix 1 1/2 teaspoons celery salt Juice of 1 lime 4 cups frozen white rice 2 tablespoons minced fresh cilantro 2 tablespoons minced red onion 1 avocado, diced Hot sauce, as desired, optional Kosher salt and freshly ground black pepper Plantain chips, for serving Instructions: In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours. Cook the frozen rice according to the package instructions. Cool to room temperature. Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.
Kitchen Sink Cookies \| Soft Oatmeal Cookies 2 tablespoons unsalted butter, softened 2 tablespoons canola oil 1/3 cup light brown sugar 1/4 cup applesauce 1 egg white 1 teaspoon vanilla 2/3 cup whole-wheat pastry flour 1/2 cup oatmeal 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup chopped dried cherries 1/4 cup chopped dried apricots 1/4 cup lightly toasted walnuts 2 ounces dark chocolate, cut into chunks Cooking spray Instructions: Preheat oven to 375 degrees F. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine. Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.
Spicy Mint Beef 3 tablespoons vegetable or canola oil 4 cloves garlic, minced 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook's Note) 1 pound flank steak, very thinly sliced 3 shallots, thinly sliced 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices 1/4 cup fish sauce* 2 tablespoons sweet soy sauce* 2 tablespoons black soy sauce* 1 tablespoon chili paste in soy bean oil* 1 1/2 cups chopped fresh Thai basil leaves* 1 cup whole fresh mint leaves Serving suggestion: sticky or steamed white rice Instructions: In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
Banana Pops 4 large bananas 2 cups fruit-flavored yogurt 1 cup crushed cereal Instructions: Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm.
Air Fryer Spiced Nuts 1 large egg white 1 cup pecans 1 cup natural almonds 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 tablespoon light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Cooking spray, for the air fryer Instructions: Preheat an air fryer to 300˚ F. Whisk the egg white in a medium bowl until foamy. Add the pecans and almonds; toss well. Add the thyme, sage, brown sugar, salt, smoked paprika and cayenne; toss well. Lightly coat the air fryer basket with cooking spray. Add the nuts and spread out in an even layer. Cook, tossing halfway through, until golden brown and glazed, 7 minutes. Let cool completely.
Tempura Battered Peanut Butter and Banana Sandwiches 8 slices bread Peanut butter 1 banana, thinly sliced All-purpose flour Panko bread crumbs Tempura Batter Mix, store-bought Canola oil Honey Instructions: Cut the crusts off each slice of bread. Smear some peanut butter on 1 side of the bread slices. Put some of the sliced bananas on top of the peanut butter and cover with another slice of bread to make a sandwich. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.Put the panko crumbs in a wide shallow bowl. Prepare the tempura batter according to the package directions. Dip a sandwich in the batter, then roll it in panko crumbs, and deep-fry until golden brown. Repeat with the remaining sandwiches. Cool and drizzle with your favorite honey. Serve.
Fresh Vegetable Salad Roll Wrapped in Egg Lace Crepe 8 eggs 3 tablespoons flour 1 teaspoon sesame oil 1 teaspoon black sesame seeds Salt and pepper Olive oil 1 cup fresh mint 1/2 cup fresh basil 2 carrots, shredded 1 cup shredded jicama 1 cup pea sprouts 1 cup julienne red and yellow bell pepper 1 cup julienne cucumber 1 cup diced firm tofu 1/4 cup rice vinegar 1 piece star anise 1/4 cup sugar 1/2 cup toasted pumpkinseeds 2 tablespoons chopped cilantro 1 tablespoon sambal chili sauce 1/2 teaspoon salt Instructions: Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle. Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter. To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls. To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool. Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt. To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.
Papaya-Almond Milk Stressbuster Smoothie 2 1/2 cups diced papaya 1 1/4 cups almond milk 1 tablespoon honey 1 teaspoon lemon juice 4 whole ice cubes Instructions: In the pitcher of a blender add the papaya, almond milk, honey, lemon juice and ice cubes, and blend until smooth. Pour into glasses and serve.
Cosmo 2 ounces vodka 1 1/2 ounces tropical punch or cranberry juice, such as Adam and Eve 1 ounce triple sec Juice of 1/2 lime, plus 1 lime wedge, for garnish Instructions: In a shaker with ice, combine the vodka, tropical punch, triple sec and lime juice and shake until chilled. Pour into a martini glass and garnish with a lime wedge.
Frozen Hot Chocolate 1 cup fat-free evaporated milk 1/2 cup chocolate syrup 1/2 teaspoon vanilla extract 3 cups ice cubes Whipped topping or chocolate shavings, if desired, for garnish Instructions: Combine the evaporated milk, chocolate syrup, vanilla and ice cubes in a blender and blend until completely smooth. Pour into glasses and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.
Demi-Glace 1 gallon brown stock, hot 1 bouquet garni 8 ounces of Madeira 2 cups Sauteed mushrooms in a saute pan 8-ounce beef fillet, seasoned and cooked on the grill 8-ounce beef fillet, seasoned and cooked on the grill 1/4 pound roasted new potatoes Long chives 1 tablespoon chopped parsley 1 gallon Espagnole sauce, hot Instructions: In a stock pot, combine the Espagnole sauce and brown stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap. Spoon a couple of ladles of the sauce in the Sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the sauce over the fillet. Garnish with long chives and chopped parsley.
Grilled Vegetable Salad with Goat Cheese 1 large red bell pepper 1 large orange or yellow bell pepper 2 or 3 small zucchini 2 or 3 small yellow summer squash 1 medium eggplant 1 medium red onion 1 large portobello mushroom Vegetable cooking spray 1/4 cup Rosemary Garlic Oil, recipe follows 1 large or 2 smaller bunches arugula Salt and coarsely ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 2 ounces rindless goat cheese, such as Montrachet or Coach Farms 1/2 cup extra-virgin olive oil 3 garlic cloves, slivered 1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried 2 pinches salt, preferably coarse A generous grind of coarse black pepper Instructions: Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices. Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside. Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper. Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center. In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature. Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;
Green Olive, Basil and Almond Tapenade 2 cups green olives, pitted 1/3 cup whole untoasted almonds 1 small clove garlic, peeled and minced 11/2 tablespoons freshly squeezed lemon juice 1 tablespoon capers, rinsed and squeezed dry 1/2 cup loosely packed fresh basil leaves 1/2 cup olive oil Sea salt or kosher salt Instructions: Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.
Steak Marsala with Cauliflower Mash 1 head cauliflower, cut into florets 2 sprigs rosemary (leaves from 1 sprig chopped) Kosher salt 1 1/2 cups shredded Italian cheese blend (about 5 ounces) 4 tablespoons unsalted butter 2 tablespoons chopped fresh chives Freshly ground pepper 4 beef eye-round steaks (1/2 inch thick; about 5 ounces each) 1 large shallot, chopped 2 cloves garlic, chopped 8 ounces sliced white mushrooms (about 4 cups) 1/2 cup sweet Marsala wine or white wine 1/2 cup low-sodium chicken broth Instructions: Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm. Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate. Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
Sweet and Spicy Shrimp Marinade 1/4 cup canola oil 1/4 cup honey 1/4 cup lime juice 1/4 cup soy sauce 1/4 cup Sriracha Instructions: Whisk together the oil, honey, lime juice, soy sauce and Sriracha in a medium bowl. Use as a quick marinade for peeled shrimp before grilling.
No Bake Chewy Truffle Cookies 1 cup dried pitted dates, 4-ounces, chopped 1 cup water 1 tablespoon fresh lemon juice 2 tablespoons honey or agave syrup 2 tablespoons reduced-fat or no-stir natural chunky peanut butter 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1/4 teaspoon kosher salt 8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups 1/2 cup old-fashioned rolled oats, not instant Cooking spray For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional Instructions: 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat. 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes. 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.
Super-Sized Swedish Meatballs with Toasted Caraway Gravy 1 pound ground beef 1/2 pound ground pork 1/2 small onion, grated 2 cloves garlic, grated 1/2 cup breadcrumbs 3 eggs, lightly beaten 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 2 teaspoons dried sage Salt and ground black pepper, to taste 2 tablespoons unsalted butter 1 tablespoon caraway seeds 2 tablespoons all-purpose flour 2 cups beef stock Salt and ground black pepper Lingonberry jam, for serving, optional Instructions: Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil. In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes. While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper. Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.
Honey Glazed Grilled Pineapple 1/4 cup honey Juice of 2 limes (depending on how juicy the limes are) 1/2 teaspoon ground cinnamon 1/2 pineapple, cut into 3/4-inch thick rings, core removed 3/4 cup vanilla ice cream Instructions: In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally. Preheat a grill pan over medium heat. Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side. To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.
Fahrenheit Kobe Short Ribs 2 Kobe beef short ribs (about 8 ounces) Salt and freshly ground black pepper 1 tablespoon Chinese five-spice powder 2 tablespoons vegetable oil 1 (750 milliliters) bottle sake 3 cups mirin 3 1/4 cups orange juice 1 cup sugar 1 bunch scallions, chopped 2 ounces ginger, peeled and sliced 2 ounces garlic, sliced 1 cup soy sauce Lo mein noodles, or stir-fried vegetables, for serving, optional Instructions: Preheat oven to 275 degrees F. Rub the short ribs with salt, pepper, and the Chinese five-spice. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs for 6 minutes on each side, or until well browned. Remove and set aside. Carefully add the sake and mirin, scraping up any brown bits on the bottom of the pan. Reduce by about half then add the orange juice, sugar, scallions, ginger, garlic and soy sauce. Add meat back to the pan, remove from heat, cover and braise in the oven for 5 to 6 hours, or until meat is extremely tender. Remove from the liquid, cool slightly, slice and serve with lo mein noodles or stir-fried vegetables, if desired.
Torta Divina (Chocolate Mousse Cake with Liqueur) 1/2 cup granulated sugar 1/2 cup water 8 tablespoons (1 stick) unsalted butter 12 ounces semisweet or bittersweet chocolate 1/3 cup sweet liqueur, such as Cointreau or Chambord 6 eggsFinishing: 1 cup heavy cream 2 tablespoons sugar 1 basket fresh raspberries (optional) Instructions: Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.
Poppy Seed Coleslaw 1/2 cup cider vinegar 1/2 cup sugar 2 tablespoons mayonnaise 2 tablespoons Bertman Ball Park Mustard or other brown stadium-style mustard 2 tablespoons poppy seeds 1 cup olive oil Kosher salt and freshly ground black pepper 6 cups thickly shredded green cabbage 6 cups thickly shredded red cabbage 1 small red onion, halved and thinly sliced 1 cup roughly torn fresh cilantro leaves Instructions: In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper. Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.
Cauliflower Huevos Salad 2 heads cauliflower, cleaned and cut into medium florets 1/4 cup wine vinegar 2 tablespoons lemon juice 2 teaspoons very finely chopped garlic, (about 2 cloves) 3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish 1 cup olive oil Salt and freshly ground black pepper 4 hard boiled eggs, cooled and peeled, divided 1 cup sliced black olives Instructions: Blanch cauliflower florets until half-cooked, drain and set aside to cool. Whisk together vinegar, lemon juice, garlic, and parsley. While whisking constantly, add oil in a thin stream. Season with salt and pepper. Chop 2 of the hard boiled eggs. Cut the other 2 egg into wedges for garnish. Toss cauliflower, chopped eggs and black olives together. Let marinate and chill for 2 hours. Transfer to a serving dish and garnish with egg wedges and parsley sprigs.
Halibut Cooked in Corn Husks 1/2 cup store-bought hot sauce 1/4 cup Maggi sauce Four 6-ounce center-cut boneless and skinless halibut fillets Salt and freshly ground black pepper Salt and freshly ground black pepper 12 soaked corn husks, patted dry 1/2 white onion, sliced 1 lime, wedged for serving Instructions: In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours. Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients. Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges.
Provencal Cherry Tomato Gratin 3 pints cherry or grape tomatoes, halved 1 1/2 tablespoons plus 1/4 cup good olive oil 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 3 large garlic cloves, peeled 1/3 cup chopped fresh flat-leaf parsley 2 cups coarse bread cubes from a country bread Instructions: Preheat the oven to 400 degrees F. Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan. Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes. Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
Vegetarian Shepherd's Pie 1 1/2 cups low-sodium mushroom broth 1/3 cup dry red wine 1 tablespoon tomato paste 1 tablespoon all-purpose flour 3/4 ounce dried porcini mushrooms 3 pounds russet potatoes, peeled, and cut into large dice 5 tablespoons unsalted butter 2 pounds cremini mushrooms, stemmed and quartered Salt and freshly ground black pepper 1/2 medium yellow onion, finely chopped 3 medium celery stalks, finely chopped 5 medium garlic cloves, finely chopped 1 medium celery root, peeled and small dice 3 medium carrots, peeled and small dice 2 medium parsnips, peeled and small dice 1 tablespoon finely chopped fresh sage leaves 1 tablespoon finely chopped fresh thyme leaves 2/3 cup whole milk Instructions: In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid. Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes. Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms. Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes. Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan. When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat. Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.
Smoothies 1 banana 2 to 3 large handfuls of chosen fruit Approximately 1 pint glass ice 1/2 pint heavy cream 2 handfuls blackberries 1 handful peeled and chopped fresh pineapple 1 banana 2 tablespoons honey 2 heaping tablespoons peanut butter 1 handful raspberries 2 handfuls strawberries Instructions: Place the banana and your chosen fruit into a blender and whiz for 30 seconds. Add the ice cream. Place the lid back on tightly and pulse the blender a couple of times on and off to break up the larger pieces of ice, before whizzing up to a semi-slushy milkshake consistency. If you haven't got a blender, you can do as I have been known to do -- place the ice into a clean tea towel and bash the hell out of it with a rolling pin before stirring in the mashed fruit and the cream. It's good, but not quite as good. The 3 smoothies below can be made by following this basic recipe, using the listed ingredients as your chosen fruit. ;
Burrata and Kale Salsa Verde Bruschetta 1 1/2 cups chopped Tuscan kale (about 8 large leaves) 1 clove garlic, smashed 3 tablespoons capers, drained and rinsed 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon anchovy paste Kosher salt 1/2 cup extra-virgin olive oil 1 loaf ciabatta bread, cut in half horizontally 1/4 cup extra-virgin olive oil 8 ounces burrata or mozzarella (about 2 medium balls) 3 tablespoons pine nuts, toasted 8 oil-marinated sun-dried tomatoes, roughly chopped Instructions: For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry. To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.
Chicken and Dropped Dumplings 5 to 5 1/2 pound stewing hen giblets removed 3 1/2 teaspoons kosher salt, divided 7 to 9 cups water 3 tablespoons unsalted butter 2 3/4 ounces all-purpose flour 2 large eggs, at room temperature Freshly ground black pepper Instructions: Special equipment: 7-quart pressure cooker Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's \maximum fill\ line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a \V\ shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
Cranberry Marinade for Pork 6 ounces fresh or frozen cranberries 1/2 cup water 1 1/2 teaspoons grated orange peel 3 tablespoons red wine vinegar 2 tablespoons finely chopped shallots 1/2 cup packed golden brown sugar 2 teaspoons salt 1/2 teaspoon cracked black peppercorns 1/4 cup vegetable oil 2 10 ounce pork tenderloins Salt and freshly ground pepper Instructions: Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely. Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally. Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.
Golden Tilapia 1/3 teaspoon peppercorns 1 clove 2 teaspoons sugar 3 tablespoons soy sauce 2 tablespoons white rum 1/2 teaspoon grated lemon rind 1 tablespoon lemon juice 1 teaspoon ground ginger 1 teaspoon garlic powder 1 pound whole tilapia, filleted Salt and freshly ground black pepper 2 tablespoons olive or peanut oil 1 1/2 cups julienned mixed vegetables, such as carrots, zucchini, yellow squash, bell peppers Instructions: In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly. In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half. Remove from heat, strain and let cool. Place the fish fillets in the cooled marinade and let sit for 20 minutes. Preheat the oven to 375 degrees F. Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done. Brush marinade on finished fish. Serve with vegetables as soon as possible.
Lemon-Ginger Marble Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/4 cup molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice Sanding sugar, for sprinkling Instructions: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
Slow Cooker Pork Chops 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 6 bone-in pork chops (about 2 pounds) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) Hot cooked instant white rice Instructions: Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice.
Lousagna 2 tablespoons olive oil 1 pound ground lamb 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 teaspoon tomato paste One 28-ounce can tomato sauce 1 cup dry red wine 2 tablespoons chicken stock 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 1/2 teaspoon herbs de Provence Pinch ground nutmeg Salt and freshly ground black pepper 2 cups ricotta 1/2 cup grated mozzarella 1/2 cup grated pecorino cheese, plus more for topping lasagna 1 egg plus 2 egg yolks, beaten 2 cups baby spinach, chopped Salt and freshly ground black pepper 1 1/2 pounds fresh lasagna pasta sheets Instructions: Preheat the oven to 375 degrees F. For the tomato sauce: Heat a large, deep skillet over medium-high heat and add the olive oil. Add the lamb, onions and peppers, and cook until the lamb is browned and the vegetables are softened, about 10 minutes. Stir in the tomato paste, and then add the tomato sauce, wine, chicken stock, rosemary, thyme, herbs de Provence and nutmeg. Season with salt and pepper. Simmer while you prepare the cheese filling. For the cheese filling: In a large bowl, combine the ricotta with the mozzarella and pecorino. Add the egg and yolks and stir well to combine. Stir in the spinach and season with salt and pepper. To assemble: Remove the sauce from the heat and spread some on the bottom of a 9-by-13-inch baking dish. Lay 2 pasta sheets over the sauce, top with some cheese filling and then some more sauce. Layer on 2 more pasta sheets and repeat until all of the cheese filling and sauce are used, finishing with the sauce. (You may or may not use all of the pasta sheets.) Sprinkle the top with some grated pecorino. Cover the lasagna with foil and bake in the oven for about 1 hour. Then uncover and bake until the pasta is cooked and the cheese on top is golden and bubbly, about 20 minutes more. Let sit a few minutes before slicing and serving. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Butter Toffee Flower Sandwiches 1 (17.5-ounce) pouch chocolate chip cookie mix (recommended: Betty Crocker) 3/4 cup all-purpose flour 2 eggs 1/4 cup vegetable oil 1 teaspoon imitation butter flavoring 1 cup whipped buttercream frosting 1/4 cup powdered sugar, sifted 3/4 cup toffee bits (recommended: Heath) Instructions: For cookies: Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use). Add flour, eggs, oil, and butter flavoring to cookie mix in bowl. Stir until dough comes together. Shape into a ball, then wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes. Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside. On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough. Using a 1-inch round cookie cutter, cut out each flower center. Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers. Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart. Bake cookies 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack to cool completely. For filling: In a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1/2 cup toffee bits. Spoon a heaping tablespoon filling onto each of the whole flower cookies. Top each with a cut-out flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.
Grape Juice-Ginger Ale Spritzer 12 ounces 100-percent white grape juice, chilled 8 cups ginger ale, chilled 1 bunch red grapes, separated and frozen Instructions: Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape \ice cubes\ to serve.
Beef and Chicken Fajita Burgers: Have One of Each! 1 1/3 pounds ground sirloin 2 tablespoons Worcestershire sauce, eyeball it 1 tablespoons chili powder, a palm full 1 1/2 teaspoons ground cumin, half a palm full 2 to 3 tablespoons fresh picked thyme leaves, several sprigs Several drops hot sauce 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for drizzling 1 1/3 pounds ground chicken 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full 2 to 3 tablespoons chopped fresh cilantro leaves Several drops hot sauce 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for drizzling 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 red or green bell peppers, seeded and thinly sliced lengthwise 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut 1 jalapeno or serrano, seeded and chopped 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice 8 crusty rolls, split Bacon and Black Bean Smash, recipe follows Instructions: Heat a grill pan or large skillet over medium high heat. For Beef Fajita Burgers: Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. For Chicken Fajita Burgers: Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.
Lobster and Green Chile Bisque 3 tablespoons unsalted butter 1 medium Spanish onion, coarsely chopped 1 large carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 (1 1/2 pound) live lobsters 1/2 cup water, plus 3 cups 1/4 cup dry sherry 2 cups white wine 8 sprigs parsley 8 sprigs cilantro 1 bay leaf 8 white peppercorns 2 roasted poblano peppers, peeled, seeded and pureed Salt 2 cups heavy cream 1 cup milk 2 tablespoons honey Freshly ground white pepper Toasted Corn Relish, recipe follows 2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes 1/4 cup finely diced red onion 1 roasted poblano, peeled, seeded and finely diced 2 tablespoons fresh lime juice 1 tablespoon olive oil 2 tablespoons finely chopped fresh tarragon Salt and freshly ground pepper Instructions: Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color. Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat. Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes. Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish. Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes. Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.
Turkey Roulade with Apple-Cider Gravy 1 (2 1/2-pound) skinless turkey breast, butterflied 1/2 cup dried cranberries 2 tablespoons canola oil, divided 1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion 2 large garlic cloves, minced 5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups) 1/3 cup lightly toasted chopped pecans 2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided 1 1/2 cups low-sodium chicken broth, divided 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup apple cider 3 tablespoons apple cider vinegar 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Instructions: Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared. Preheat the oven to 375 degrees F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat. Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact. Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest. Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy. Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.
Kalamata Bread Cooking spray 1 pound fresh or frozen bread dough, thawed according to package directions 1 cup reserved Nicoise olives, coarsely chopped 1 tablespoon chopped fresh rosemary leaves 1 tablespoon olive oil Instructions: Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray. Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
Tandoori Spiced Chicken with Tahini Carrots Tandoori Powder: 3 tablespoons ground coriander 3 tablespoons ground cumin 1 tablespoon smoked paprika 1 tablespoon ground turmeric 2 teaspoons chili powder 1 teaspoon ground ginger 2 teaspoons garlic powder 1 tablespoon kosher salt 2 teaspoons garam masala or curry powder Tahini Dressing: 3 tablespoons tahini Juice of 1 lemon 3 tablespoons extra-virgin olive oil 1 finely grated clove garlic Salt and pepper 3 to 4 tablespoons warm water 1 1/2 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips) 3 tablespoons tandoori powder 2 tablespoons vegetable or canola oil 4 to 5 medium carrots, peeled 1/4 cup tahini dressing 3 tablespoons roughly torn parsley and/or cilantro leaves 3 tablespoons toasted cashews, chopped (optional) Instructions: For the tandoori powder, combine all the ingredients and store in an airtight container at room temperature (the above recipe makes about 3/4 cup). For the tahini dressing, combine all the ingredients and adjust the dressing's consistency with more or less water and store, covered, in the refrigerator for up to 1 week (makes about 3/4 cup). Preheat a gas grill to high (or prepare the coals for a charcoal grill). In a large mixing bowl, toss the chicken with the tandoori powder and oil to evenly coat the meat. Arrange the chicken on the grate and grill, turning as needed, until cooked through, about 8 minutes total. Move the chicken to a plate. While the chicken is cooking, cut the carrots into ribbons by running a vegetable peeler straight down each carrot from stem to root. After you've cut about halfway through the carrot, flip it over to cut down the other side. Divide the carrot ribbons among the serving plates and drizzle each with about 1 tablespoon tahini dressing. Garnish each salad with some herbs and cashews (if using) and serve with the grilled chicken.
Roast Beef Sandwiches 1 medium red onion, halved and thinly sliced 1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste 6 tablespoons red wine vinegar 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest Freshly ground black pepper Hot sauce 6 Kaiser rolls 12 slices vine-ripened tomatoes 24 ounces freshly sliced rare roast beef 3 loosely packed cups watercress or arugula, or a combination of both Instructions: In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes. Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into \ruffles\ and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
Hot N Sweet Kettle Corn 1/2 cup unpopped corn kernels 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon chipotle powder 1 teaspoon salt Instructions: Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl. To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.
Pomegranate Lamb Salt and pepper, to taste 8 lamb rib chops, totally trimmed 1 tablespoon rosemary leaves 4 tablespoons pomegranate molasses 4 cloves garlic, thinly sliced 2 bay leaves, broken 1/3 cup virgin olive oil Garnish: fresh pomegranate seeds, optional 1/2 plus 1/2 tablespoon butter 1 tablespoon olive oil 4 shallots, peeled and chopped fine 4 cloves of garlic, peeled and chopped fine 1 cup pomegranate juice 2 tablespoons red wine vinegar 3 cups rich lamb or chicken stock Instructions: Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.; Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops. Heat a grill or grill pan to fairly high heat. Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side. Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.
Farmers' Market Herbed Steak 2 large fresh tomatoes 4 small strip steaks, about 1 1/2 pounds total weight 4 small bunches assorted market-fresh herbs (basil, mint, sage, cilantro, chervil) 2 large garlic cloves 1 tsp. sherry vinegar or fresh lemon juice 1/2 cup extra virgin olive oil 1 small bunch chives finely chopped kosher salt Instructions: Preheat grill pan. Peel tomatoes by plunging first into boiling water until skins split, and then into ice water to make them cool enough to handle. Remove skins with your hands and cut tomatoes into chunks. Season steaks with salt and pepper on both sides. Set aside. In a food-processor bowl, combine the herbs, except chives and garlic. Pulse several times to finely chop. Add tomato chunks and vinegar, pulse to combine, then with motor running, gradually add olive oil until the mixture is combined and emulsified. Scrape mixture into a bowl, stir in chopped chives and salt to taste. Grill steaks starting on high, to get a good char on both sides. Then reduce heat to medium and continue searing to desired doneness. Pour herb oil onto a rimmed serving platter and remove the hot steaks from the grill. Place directly onto the herb oil, moving around with tongs and then turning to coat with the oil. Garnish with additional fresh herbs and finishing salt, if desired. Serve immediately.
Mint Chocolate Chip Cookies with Ice Cream 1 package store bought chocolate chip cookie mix (dry ingredients), available on baking aisle of market (recommended: Duncan Heinz or Betty Crocker)- check label to see what the mix-in ingredients are, i.e. butter and egg Green vegetable food coloring 1 teaspoon mint extract 2 pints peppermint stick flavor or mint chocolate chip ice cream Instructions: Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream. For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped.
Sesame Carrots 1/3 cup sesame seeds 1 teaspoon fine sea salt 4 large carrots 1 tablespoon toasted sesame oil 1/2 teaspoon black sesame seeds 1/4 teaspoon ground coriander 1/4 cup Greek yogurt 1/4 cup mayonnaise 1/2 teaspoon sriracha 1/4 teaspoon curry powder Instructions: Special equipment: a mortar and pestle or spice grinder For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed. For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio. For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.
Glazed Apples and Pears 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds) 3 Bosc pears (about 1 1/4 pounds) Juice of 1 lemon 1/4 cup unsalted butter 3 tablespoons sugar Grated zest of 2 oranges, plus their juice Two 3-inch-long cinnamon sticks 2 tablespoon Calvados, Apple Jack, or brandy (optional) Instructions: Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
Pulled Pork Nachos 2 tablespoons chili powder 2 teaspoons garlic powder 1 teaspoon smoked paprika 1/2 teaspoon ancho chile powder 1/2 teaspoon Italian seasoning 2 small or 1 large bay leaf Kosher salt and freshly ground black pepper 3 pounds boneless pork butt, cut into 4 pieces One large yellow onion, diced 1/2 cup sorghum (see Cook's Note) 1/4 cup unrefined coconut oil 1/4 cup sherry vinegar 2 teaspoons liquid smoke 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups half-and-half One 5.2-ounce container soft creamy black pepper cheese, such as Boursin 4 ounces shredded sharp Cheddar 1/4 cup chopped pickled jalapenos 2 medium avocados 2/3 cup sour cream Juice of 2 limes Pinch of kosher salt 2 tablespoons vegetable oil One 16-ounce can refried beans or whole black beans 1 pound bag tortilla chips 1 medium tomato, diced 1/2 bunch fresh cilantro, chopped Instructions: For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces. In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork. Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve. For the queso sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve. For the avocado sour cream: When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve. For the nachos: Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through. Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro. Serve immediately.
Ranch Chicken Sandwiches 1/4 cup plus 2 tablespoons buttermilk 2 to 3 dashes hot sauce Kosher salt and freshly ground black pepper Four 5-to-6-ounce chicken cutlets 1 small clove garlic 1/3 cup mayonnaise 2 teaspoons apple cider vinegar 2 tablespoons chopped fresh chives or scallions 4 slices pepper Jack cheese 4 kaiser or onion rolls, split and toasted Lettuce leaves and tomato slices, for topping Potato chips, for serving (optional) Instructions: Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes. Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper. Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes. Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.
Quinoa, Peas, and Mint Tabbouleh 1/2 cup quinoa 1 cup fresh peas or thawed frozen peas 1 cup chopped fresh parsley 1/4 cup diced red onion 3 tablespoons lemon juice 3 tablespoons olive oil 2 tablespoons chopped fresh mint Pinch ground Aleppo pepper Kosher salt Instructions: Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
Butternut Squash Muffins with a Frosty Top 14 ounces butternut squash, skin on, deseeded and roughly chopped 2 1/4 cups light soft brown sugar 4 large free-range or organic eggs Sea salt 2 1/2 cups all-purpose flour, unsifted 2 heaping teaspoons baking powder 1 teaspoon ground cinnamon Handful of walnuts, chopped 3/4 cup extra-virgin olive oil 1 clementine, zested 1 lemon, zested 1/2 lemon, juiced 1/2 cup sour cream 2 heaping tablespoons icing sugar, sifted 1 vanilla bean, split lengthwise and seeds scraped out Lavender flowers or rose petals, optional Instructions: Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more. Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins. Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
Cranberry-Orange Scones 4 cups plus 1/4 cup all-purpose flour 1/4 cup granulated sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 2 teaspoons grated orange zest (2 oranges) 3/4 pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup (1/2 pint) cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water, for egg wash 1/2 cup plus 2 tablespoons confectioners' sugar 4 teaspoons freshly squeezed orange juice Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles. Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
Waka Waka Salad 1 cup canola oil 1 cup red wine vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 packet ramen oriental seasoning Pinch salt and freshly ground black pepper 1/2 head Napa cabbage, sliced 1/8-inch thick 1/4 head red cabbage, sliced 1/8-inch thick 1/2 head green cabbage, sliced 1/8-inch thick 2 red onions, thinly sliced 2 carrots, shredded 4 tablespoons chopped cilantro leaves 24 wonton skins, fried 3 ramen noodle bunches, broken into small pieces 3/4 cup Spanish peanuts, finely chopped Instructions: In a large bowl combine oil, vinegar, garlic, ginger, ramen seasoning, salt and pepper. Set aside. In a large bowl, mix cabbages, onions, carrots, and cilantro. Whisk the dressing and pour over the cabbage mixture. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving.) Place equal portions of salad on wonton skins and top with ramen noodles and chopped peanuts. Serve immediately.
Rudolph Pie (Christmas Shepherd's Pie) 1 3/4 ounces dried porcini mushrooms 4 onions 4 carrots 4 cloves of garlic 3 to 5 tablespoons olive oil Salt and freshly ground pepper 1 pound button mushrooms, sliced or quartered 2 1/4 pounds minced venison 2 1/4 pounds minced pork 2 tablespoons flour 2 (14-ounce) cans chopped tomatoes 2 tablespoons tomato paste, diluted in 1/2 cup water 1/3 cup Marsala Worcestershire sauce, to taste 9 pounds potatoes 3 1/4 pounds parsnips, peeled and cut into chunks 1/2 cup full-fat milk 1 stick butter, melted, plus extra to dot on the top Pinch freshly ground nutmeg Instructions: Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each. Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn. Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low. Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven. Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste. Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.
Chow Mein 8 ounces thin lo mein noodles 1 tablespoon peanut oil 1 carrot, julienned 1/2 head napa cabbage, sliced thin 1/2 onion, sliced 1/4 cup chicken broth 1/4 cup low-sodium soy sauce 1 teaspoon sesame oil Sliced green onions, for topping Instructions: Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside. Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.
Smashed Potato\u2013Chorizo Hash 1/4 cup apple cider vinegar 1 teaspoon sugar 1/2 small red onion, thinly sliced 1 1/2 pounds baby red potatoes Kosher salt 8 ounces shishito peppers, stemmed and halved crosswise 8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces 1/4 cup extra-virgin olive oil Freshly ground pepper 1/2 teaspoon smoked paprika, plus more for topping 2 to 3 links fresh chorizo (about 9 ounces total), casings removed 4 large eggs 1/2 cup fresh parsley, chopped Instructions: Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes. Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet. Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes. Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.
Hand Cut Russet Fries with Dijon Aioli 1 egg* 1 egg yolk* 2/3 cup Dijon mustard 1 tablespoon garlic puree 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 1 1/2 cups vegetable oil 3 teaspoons lemon juice 4 large russet potatoes 1 quart peanut oil 1/4 cup chopped parsley Salt and pepper Instructions: Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt, and pepper if necessary. Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. Heat the oil to 315 to 325 degrees F. In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels. When ready to serve, heat oil to 350 to 375 degrees F. In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.
Grapefruit Zabaglione over Mixed Berries 3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries 4 egg yolks 1/3 cup sugar 1/4 cup fresh grapefruit juice Pinch kosher salt Grated grapefruit zest Instructions: In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside. Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes. Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
Excellent Meatballs Extra-virgin olive oil 1 large onion, 1/4-inch dice Salt 2 cloves garlic, smashed and chopped Pinch crushed red pepper 1/2 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup grated Parmigiano 1/4 cup finely chopped fresh Italian parsley leaves 1 cup breadcrumbs 1/2 cup water Marinara Sauce, recipe follows 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce) cans Italian plum San Marzano tomatoes Instructions: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway. Preheat the oven to 350 degrees F. Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM! Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well. Yield: 2 quarts
Lemon and Herb Roast Chicken and Vegetables 1 pound small red-skinned potatoes, quartered 2 medium carrots, cut into 1-inch pieces 2 stalks celery, peeled and cut into 1-inch pieces 1 medium red onion, cut into 1/2-inch wedges 2 teaspoons olive oil Kosher salt and freshly ground black pepper 3 bone-in, skin-on chicken breasts (about 1 3/4 pounds) 1 teaspoon poultry seasoning 1 lemon, halved 1/4 cup chopped fresh parsley Instructions: Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through. Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes. Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
Pineapple Teriyaki Marinated Chicken 1 pound boneless chicken breasts 1/2 quart teriyaki sauce Pineapple juice, to taste Instructions: Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.
Better Butter Burger 1 pound (4 sticks) unsalted butter, softened 1 1/2 teaspoons minced fresh basil 1 1/2 teaspoons minced fresh parsley 1 1/2 teaspoons minced fresh tarragon Pinch cayenne pepper 2 large cloves garlic, minced Salt and freshly ground black pepper 1 cup mayonnaise 1 tablespoon fresh lime juice 1 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon ground cumin 11 small cloves garlic, roasted and chopped 2 pounds fresh ground beef or four 8-ounce Angus beef patties 4 slices cheese 4 large burger buns Instructions: For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours. For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth. For the burgers: Preheat the oven to broil. Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts. Serve on buns with a small mound of the aioli on top of the cheese.
Beety Pickled Eggs 2 1/4 cups distilled vinegar 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved 1 small red onion, halved and thinly sliced Kosher salt 1 tablespoon yellow mustard seeds 1 tablespoon coriander seeds 1 teaspoon sugar 12 hard-boiled eggs, peeled Instructions: Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)
Roquamole 1 cup crumbled Roquefort or St. Agur 1/4 cup sour cream 2 ripe avocados 2 tablespoons finely sliced scallions 1/4 cup jarred sliced pickled green jalapenos 1/4 teaspoon paprika 1 bag blue corn tortilla chips Instructions: Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.
Pickled and Grilled Octopus 1 (3 to 4pound) frozen whole octopus 1/2 cup olive oil 3/4 cup red wine vinegar 3 tablespoons finely chopped fresh oregano 2 bay leaves 1 teaspoon sugar 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 lemons, peeled, seeded and diced Olive oil 6 wooden skewers, soaked in cold water Lemon wedges, for garnish Instructions: Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water. Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours. Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar. In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week. Remove jar from the refrigerator about 1 hour before serving. Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.
Cannolo Siciliano 2 1/2 pounds all-purpose flour 2 1/2 whole eggs 2 ounces sugar 2 ounces vegetable shortening (recommended: Crisco) Pinch salt Pinch ground cinnamon Marsala wine, as needed Soybean oil, for deep-frying 60 ounces ricotta impastata 20 ounces sugar Liquid cream, as needed 1 teaspoon vanilla extract 1 to 2 drops cinnamon oil 1 ounce diced candied citron 1 ounce chocolate chips (4000 count) Instructions: For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight. Preheat the deep fryer filled with soybean oil to 375 degrees F. Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use. For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed. Fill each cannoli with the ricotta cream with a pastry bag or spoon.
Siberian Pelmeni 1 pound veal neck, cut into cubes 1 pound beef shoulder, cut into cubes 1 large onion, sliced and caramelized 1/2 cup chopped dill 4 ounces white Pullman loaf, crust removed and soaked in 1 cup heavy cream 1 egg Salt and freshly ground black pepper About 80 Wonton Wrappers 3/4 cup very thinly sliced mushrooms (shittake, cremini, enoki, or porcini), cooked 3 tablespoons cooked or pickled beets, small dice 18 mint leaves, coarsely chopped or torn by hand 3 tablespoons fresh dill, chopped 3 quarts beef or chicken consomme/bouillion, hot Instructions: In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine. Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes. Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme. Ingredients per serving: .
Homemade Pomegranate Molasses 2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice 1 cup sugar 1 cup lemon juice Instructions: Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section. To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor). Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.
Spiced Peaches Two 14-ounce cans peach halves in syrup 1 tablespoon rice vinegar or white wine vinegar 2 short sticks cinnamon 1 1/2-inch piece ginger, peeled and sliced thinly into rounds 1/2 teaspoon crushed dried chili flakes 1/2 teaspoon kosher salt or 1/4 teaspoon table salt 1/4 teaspoon whole black peppercorns 3 whole cloves Instructions: Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm. Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.
Pretzel Crusted Chicken Nuggets Salad Nonstick cooking spray, for the baking sheet 1/2 cup mayonnaise 1/4 cup Dijon mustard 1/4 cup grated Parmesan 1 teaspoon garlic powder Freshly ground black pepper 3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay) 1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry 1/2 cup plain Greek yogurt 1/4 cup grated Parmesan 2 tablespoons olive oil 1 tablespoon Dijon mustard 2 shakes Worcestershire sauce Lots of freshly ground black pepper Pinch kosher salt 1 clove garlic, grated with a fine zester Juice and zest of 1/2 lemon 10 ounces chopped kale or baby kale 1/2 cup shaved or grated Parmesan, plus more for serving 4 radishes, thinly sliced 1 avocado, sliced Instructions: For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside. Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes. For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed. For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
Spicy Chicken Coconut Curry 3 tablespoons Ghee, recipe follows 2 medium onions, chopped One 1-inch piece ginger, peeled and finely chopped 4 garlic cloves, finely chopped 2 tablespoons tomato paste 2 tablespoons Curry Powder, recipe follows 1 cinnamon stick 1 to 3 dried red chiles Kosher salt and freshly ground black pepper Two 15-ounce cans unsweetened coconut milk 2 cups chicken stock 4 tomatoes, seeded and chopped 6 boneless, skinless chicken breasts, cut into 1-inch strips 1/4 cup cilantro leaves, plus more for garnish 1 lemon, juiced Mint leaves, for garnish 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1/2 teaspoon whole cloves 2 dried red chiles, broken in pieces, seeds discarded 2 tablespoons turmeric Instructions: Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves. Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Round 2 Recipe - Pork Cabbage Wraps 4 reserved cabbage leaves from Thai Chicken Wraps, recipe follows 1 cup leftover vegetables from Thai Chicken Wraps, recipe follows 1 teaspoon chopped garlic 1 tablespoon freshly chopped ginger 1 tablespoon white vinegar 3 tablespoons soy sauce 1 tablespoon canola oil 1 pork chop leftover from Smothered Pork Chops recipe, chopped into bite-size pieces, recipe follows 2 cup water, plus 1/3 cup 3 tablespoons soy sauce 2 pounds, about 5, bone-in chicken thighs 1/2 cup peanut butter, chunky style 2 tablespoons lime juice 2 teaspoons sugar 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes 4 large flour tortillas 2 carrots, grated 1 small cucumber, julienned 2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe) 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper 5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds Salt and freshly ground black pepper 2 tablespoons canola oil, divided 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1 teaspoon ground cumin 1 (14.5-ounce) can chicken broth 2 tablespoons spicy mustard 2 tablespoons freshly chopped parsley leaves Iceberg Wedge Salad, recipe follows, for serving 1 head iceberg lettuce 4 slices bacon 2 teaspoons brown sugar 1/4 cup red wine vinegar 1 hard-boiled egg, finely chopped Instructions: Make a \V\ cut in the bottom of each cabbage to remove the tough part of the stem. In a large pot of salted boiling water over medium-high heat, add the cabbage leaves and blanch for 30 seconds. Remove from the pot to a bowl of ice water to stop the cooking. Put the vegetables into a large mixing bowl. In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil. Pour over the vegetables and toss to coat completely. Dice the pork chop into bite-size pieces, add to the vegetables and toss to combine. Remove the cabbage leave from ice bath and pat dry. Put a quarter of the filling onto the lower third of 1 of the cabbage leaves. Roll the leaf half way so that it covers the filling. Fold the sides toward the center of the leaf and finish rolling it up from the bottom. Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve. In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe. In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside. In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad. Iceberg Wedge Salad with Warm Bacon Dressing: Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside. In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
Sauteed Rabbit with Roasted Red Peppers 2 ounces Prosciutto, chopped 2 tablespoons olive oil, plus 1/4 cup 1 tablespoon unsalted butter 3 pounds rabbit, cut into serving pieces and patted dry Salt and freshly ground black pepper to taste 1 large bay leaf 2 sprigs fresh rosemary 2 tablespoons minced fresh parsley 1 cup chicken stock 4 large roasted red peppers, peeled, cored, seeded and sliced 2 teaspoons minced garlic 4 drained anchovy fillets, chopped 1/3 cup red wine vinegar Instructions: In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.
Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage \Lasagne\ 4 poussin or Cornish game hens 2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt) 3 cups black Chinese vinegar 1 cup dark soy 1 cup molasses 1 cup honey 2 tablespoons garlic 2 tablespoons ginger 2 cups chopped white cabbage 2 cups napa cabbage 2 cups bok choy or choy sum 1/4 cup shaoshing wine 1/2 cup chicken stock 3 ounces butter Salt and white pepper to taste 8 blanched sheets fresh pasta or 8 lasagne sheets Instructions: Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again. Mix all ingredients together and bring to a boil. At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette 1 package triple-washed spinach 3 to 4 handfuls pecan halves 2 tablespoons vegetable oil A few pinches sugar A few pinches salt 1/2 cup olive oil 1/4 cup sherry vinegar 2 small shallots, minced Kosher salt and freshly ground black pepper 1 small wedge Gorgonzola, crumbled (about 2 ounces) Instructions: Preheat oven to 400 degrees F. Place spinach in serving bowl. Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake. Toss spinach with dressing, Gorgonzola and pecans.
Fried Chicken Sandwiches 3/4 teaspoon cayenne 1 1/4 cups buttermilk 4 brioche or pretzel hamburger buns 1/3 cup pickle juice, plus 16 dill pickle slices 2 tablespoons hot sauce Kosher salt and freshly ground black pepper 4 boneless, skinless chicken thighs Vegetable oil, for frying 1 cup vegetable shortening 2 cups self-rising flour 1 1/2 teaspoons paprika 1 teaspoon dry mustard powder Instructions: Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.) Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside. Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy. Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl. Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.) Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process. Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.
Grilled Garlic Strip Steak with Honey Plantains 2 cloves garlic Kosher salt 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon ground turmeric 2 teaspoons ground allspice Pinch of cayenne pepper 4 strip steaks, about 1-inch thick (8 to 10 ounces each) Freshly ground pepper 2 tablespoons unsalted butter 1 (11-ounce) package frozen cooked plantains, thawed and cut in 1/2-inch slices 2 tablespoons honey Instructions: 1. Prepare a grill pan or grill with a high heat direct heat. Smash the garlic, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir into the olive oil along with the lemon juice, cumin, turmeric, allspice, and cayenne in a small bowl. Rub into the meat on both sides and set aside. 2. Lightly oil the hot grill grates. Season the steaks with salt and pepper and grill over direct heat until nicely marked, about 3 minutes a side for medium-rare. Transfer to a plate or platter and let rest for 5 minutes. 3. Meanwhile, melt the butter in a skillet, then add the plantains and honey. Cook, stirring often until glazed and warmed through, about 4 to 5 minutes. Serve steak with the plantains.
Smoked Salmon Pizzettes Flour, for work surface 1 (8-ounce) ball purchased pizza dough Olive oil, for drizzling 1/4 cup mascarpone cheese, at room temperature 1/4 cup sour cream 2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels Kosher salt and freshly ground black pepper 2 ounces smoked salmon, cut into 3/4-inch pieces 1/4 cup chopped fresh chives Instructions: Special equipment: a 2-inch round cookie cutter Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll the pizza dough into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes. In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently. Arrange the pizzettes on a platter and sprinkle with chopped chives just before serving.
English Pudding Cake 4 cups crushed whole grain cereal with dates, raisins and pecans 1 medium apple, peeled, cored and diced 1 cup flour 1 cup packed brown sugar 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 3 eggs 1 cup milk 4 tablespoons butter, melted 1/4 cup spiced rum plus 2 tablespoons 1 teaspoon vanilla extract 1 (12-ounce) container whipped topping Instructions: Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker. In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine. In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla. Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold. Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated. Serve the cake warm with a dollop of spiced whipped topping.
Roast Rack of Lamb 1 rack of lamb Salt and freshly ground black pepper Thyme 1 clove garlic, chopped 1/2 pint veal stock Instructions: Preheat oven to 450 degrees F. Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme. Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes. Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute. Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Pepperoni Pizza Soup 3 3/4 ounces thinly sliced pepperoni 16 medium white button mushrooms, sliced 3 cloves garlic, finely chopped 1 small red onion, sliced 1/8-inch thick 1 teaspoon dried oregano Kosher salt 6 cups low-sodium chicken broth or stock One 32-ounce jar marinara sauce 1/4 cup grated Parmesan, plus more for serving 4 slices sourdough whole wheat bread, halved 1 tablespoon olive oil 1 1/2 cups shredded mozzarella 1/4 cup torn fresh basil leaves, for serving, optional Instructions: Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside. Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes. Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes. Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.
Basmati Rice 1 1/2 cups basmati rice 1 tablespoon unsalted butter 1 bay leaf 1 teaspoon salt Several grinds white pepper 2 3/4 cups cold water Instructions: Examine the rice for foreign objects but do not wash. Combine all ingredients except rice in a heavy-bottomed pot with a close-fitting lid. Bring to a boil. Add the rice, cover, and cook over the lowest possible heat for 17 to 20 minutes or in a preheated 350 degree oven for 16 minutes.;
Multigrain and Seed Bread 1/2 ounce fresh yeast 16 ounces whole milk 1 3/4 pound bread flour 1/2 ounce salt 3 ounces honey 1 1/2 ounces vegetable shortening 1 egg 3 ounces bran 3 ounces raw sunflower seeds 1 1/2 ounces raw walnuts, chopped 3 ounces Multigrain Cereal Mix, soaked Rye berries, whole and cracked Barley Triticale Oats, whole berries (not rolled) Millet Brown rice Flax seed 1 tablespoon vegetable oil 1 cup millet 2 cups boiling water Fruit, milk, brown sugar to serve Instructions: In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight. Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched. Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk. Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour. Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes. In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
Cremini Mushroom, Bacon, and Shallot Crustless Quiche 8 thin slices bacon, about 6 ounces 4 tablespoons unsalted butter 1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced 1/2 teaspoon kosher salt, plus more for seasoning 6 medium shallots, finely chopped, about 1/2 cup 1 clove garlic, chopped 2 tablespoons minced flat-leaf parsley 2 tablespoons freshly grated Parmesan cheese 2 cups half-and-half 2 large eggs 2 large egg yolks Freshly ground black pepper Generous pinch freshly grated nutmeg 4 ounces grated Gruyere or Swiss cheese, about 1 cup 2 tablespoons snipped fresh chives Instructions: Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly. Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
Summer Veggie Flatbread 2 large naan breads or pocketless pitas (about 8-inch diameter) 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces 2 tablespoons olive oil 1 large clove garlic, minced 1 pinch crushed red pepper flakes 1 medium zucchini, shaved into long, thin ribbons with a vegetable peeler Kosher salt 1/2 cup grated Parmesan Instructions: Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper. Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking. Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan. Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.
Whiskey Cream Sauce 4 tablespoons butter 1/2 cup diced onions 1/2 cup whiskey 1/2 cup beef stock or broth Dash of salt Freshly ground black pepper 1/4 to 1/2 cup heavy cream Instructions: Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself. Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half. Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes. Serve with beef, baby!
Peanut Noodles with Pork Kosher salt 12 ounces Chinese chow mein noodles or spaghetti 1/3 cup creamy peanut butter 2 tablespoons rice wine vinegar 1/4 cup soy sauce 3 tablespoons toasted sesame oil 2 carrots, shredded (about 3/4 cup) 1 jalapeno pepper, finely chopped (remove seeds for less heat) 1 bunch scallions, chopped (white and green parts separated) 1 bunch scallions, chopped (white and green parts separated) 1 2-inch piece ginger, peeled and minced 4 cloves garlic, minced 12 ounces ground pork 1/4 cup chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat. Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce. Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
Baby Back Ribs 4 slabs baby back ribs 3 tablespoons kosher salt 2 tablespoons fresh ground black pepper 3 tablespoons sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons seasoning salt 4 garlic bulbs 2 large sweet onions 1 bunch fresh thyme 1 bunch fresh oregano 1 bunch fresh parsley 1 bottle red wine 2 cups extra-virgin olive oil Instructions: Wash and dry the ribs. Combine all seasonings in a bowl. Liberally season the ribs with the seasonings. Make sure to rub the seasonings into the meat. Cut the garlic bulbs in half and slice the onions thinly. Wash your fresh herbs. In a large roasting pan, line the bottom with some of your onions. Place 2 slabs of the ribs over the onions, bone side down. Rub the ribs with 1 of the cut garlic bulbs, set the garlic cut side down on top of the slab. Place some thyme, oregano, and parsley over each slab. Place the remaining onions on top of herbs. Drizzle with wine and extra-virgin olive oil. Create a second layer of ribs, herbs, wine, extra-virgin olive oil. Allow the ribs to marinate, in the refrigerator, for 24 hours. After 24 hours, the ribs are ready for the grill. Preheat a grill so 1 side of the grill is heated and 1 side is not. Take the ribs out of the marinade. Place them bone side down over some hot coals. It takes about 30 to 40 minutes to cook the ribs. Alternate your ribs from the hot side of the grill to the cold side. This will allow you to have more control over your cooking. Enjoy!
Sweetened Whipped Cream 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Instructions: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Bacon-Wrapped Dates 24 large pitted dates 2 tablespoons heavy cream 1/2 cup blue cheese, at room temperature 1 pound thick-cut bacon (12 slices) Instructions: Preheat the oven to 400 degrees F. Slice the dates lengthwise three-quarters of the way down. In a small bowl, press the cream into the blue cheese with a fork. Press a small scoop of the blue cheese into the center of the dates and close them back up. Cut each piece of bacon in half. Wrap each halved bacon strip around a date. Secure with a toothpick. Place the bacon-wrapped dates on a baking sheet. Bake until the bacon is crisp, 15 to 20 minutes.
Almond Kisses 1/2 recipe Sugar Cookie Dough, recipe follows, at room temperature 1/4 cup flour 1/4 cup whole almonds, very finely chopped 1/4 teaspoon pure almond extract 1/2 cup confectioner's sugar 2 tablespoons red sanding sugar 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Preheat the oven to 350 degrees F. Start with Alton's Sugar Cookie Dough recipe. On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated. Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish. While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Chickpea and Potato Soup 3 tablespoons olive oil 2 large russet or Idaho potatoes, peeled and chopped Salt and pepper Salt and pepper 3 to 4 cloves garlic, chopped 1 large onion, chopped One 28-ounce can chickpeas 1 quart chicken stock 1 cup ditalini pasta 1 box chopped frozen spinach, defrosted and drained Grated Parmigiano-Reggiano Instructions: Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese. Get Rachael's shopping list for this episode's recipes here.
Rainbow Fries with Grainy Mustard Aioli 3/4 cup mayonnaise 3 tablespoons grainy mustard 1 small clove garlic, grated Freshly ground black pepper 4 purple carrots (about 8 ounces), halved and quartered lengthwise 2 medium russet potatoes, cut into 1/4-inch-thick fries 2 medium sweet potatoes, cut into 1/4-inch-thick fries 3 tablespoons extra-virgin olive oil 1/2 teaspoon granulated garlic Kosher salt and freshly ground black pepper Instructions: Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F. For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries. For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes. Transfer the fries to a serving plate and serve with the aioli.

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