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Lettuce Cups with Tofu and Beef 1 tablespoons bottled chili-garlic sauce 1 1/2 teaspoons toasted sesame oil 3 tablespoons low-sodium soy sauce 1/4 cup hoisin sauce 2 tablespoons rice vinegar 2 tablespoons sherry or Chinese cooking wine 8 ounces extra-firm tofu 2 teaspoons canola oil 2 tablespoons fresh minced ginger 4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each) 1/2 pound lean ground beef (90 percent or leaner) 1/2 cup finely diced water chestnuts 1 large head Bibb lettuce, outer leaves discarded, leaves separated 1 red bell pepper, finely diced 1/4 cup chopped peanuts Instructions: In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry. Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside. Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate. Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.
Homemade Greek Yogurt Ranch Dipping Sauce 1/3 cup plain Greek yogurt 2 tablespoons Parmesan 1 teaspoon dried dill weed 1 teaspoon vinegar 1/2 teaspoon Italian seasoning 1 small clove garlic Kosher salt and freshly ground black pepper 3 tablespoons lowfat buttermilk Instructions: Add the yogurt, cheese, dill, vinegar, Italian seasoning, garlic and some salt and pepper in a blender or food processor. Blend until smooth. Add the buttermilk and mix to incorporate. If the sauces is too thick, add a little more buttermilk.
Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette 1 tablespoon olive oil 1 jalapeno pepper 3 tablespoons diced red onion 1 tablespoon finely chopped garlic 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup rice wine vinegar 3/4 cup olive oil 1 tablespoon sesame oil 2 tablespoons basil chiffonade 1 tablespoon ancho chile powder Salt and freshly ground pepper 6 cups canola oil 4 whole red snapper (about 1 pound each) cleaned and scaled Salt and freshly ground pepper 4 cups seasoned rice flour 4 cups water 1 red onion, sliced thick 1 eggplant, sliced thick 1 fennel, cut into 6 pieces 1 red pepper, cut into 4 pieces 1 yellow pepper, cut into 4 pieces Olive oil, to coat Salt, to taste Pepper, to taste Instructions: For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended. For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette. For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.
Heirloom Tomato Salad 1 medium jalapeno Olive oil Salt and pepper 1 small shallot, minced 3 tablespoons minced fresh mint 3 tablespoons champagne vinegar 3 tablespoons oil from sun-dried tomatoes Juice from 1 large red tomato 1 teaspoon sugar 1 cup whole pecans 2 teaspoons vegetable oil 1/2 teaspoon chili powder Pinch salt 3 heirloom tomatoes, stemmed Kosher salt and freshly cracked black pepper 1 lemon, zested 1 lime, zested 2 tablespoons extra-virgin olive oil 2 peaches, quartered 1/4 cup ricotta cheese 1/2 cup chopped arugula 6 sun-dried tomato halves, small-diced 4 radishes, sliced 4 small golden beets, blanched and sliced 2 turnips, sliced 4 leaves basil, sliced Instructions: For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small. Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine. For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly. For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil. Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes. For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss. To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
Branzino with Clams, Leeks and Salsa Verde 2 cups pitted green olives 1 cup cocktail onions, drained 1/2 cup cornichons, drained 2 tablespoons capers, drained and rinsed 5 anchovy fillets, rinsed well 1 bunch fresh parsley, large stems removed 2 cups extra-virgin olive oil Extra-virgin olive oil, as needed 1 leek, white part only, cut into coins and rinsed thoroughly 1 sprig fresh thyme Kosher salt Vegetable stock, as needed 1 skin-on branzino fillet, pin bones removed Kosher salt Canola oil, as needed 1 sprig fresh thyme 3 chanterelle mushrooms 4 clams, scrubbed Vegetable stock, as needed 1 tablespoon chopped fresh parsley 1 teaspoon extra-virgin olive oil Instructions: For the salsa verde: In a food processor, combine the olives, cocktail onions, cornichons, capers and anchovies and blend until smooth. Set aside in a bowl. In a food processor or blender, puree the parsley with the olive oil until smooth. Do not puree too long or it may get too hot and cause the parsley to darken. Reserve in the food processor. Just before serving, pour the parsley oil into the olive-caper mixture and mix to combine. For the leeks: In a saute pan over medium heat, add some olive oil. Add the leek coins and thyme and season with salt. Cook, stirring frequently, until the leeks start to wilt, 8 to 10 minutes. Deglaze with some vegetable stock and cover. Continue to cook, adding more stock as necessary, until the leeks are tender, another 10 to 15 minutes. Add additional salt if needed. Reserve. For the branzino: Heat a large cast-iron pan over medium-high heat. Season the fish with salt. Put some canola oil in the pan and wait until it's just about to hit the smoking point. Place the fish in the pan skin-side down (at this point the fish will buckle). Wait 30 seconds, then press the fish down so the skin makes contact with the pan and begins to crisp up. Reduce the heat to medium and continue to cook until the skin is crispy, 3 to 4 minutes. Place the thyme sprig on the fish and spoon some of the hot oil over the flesh to finish cooking it, about 1 minute. Remove to a paper towel-lined plate. Add the mushrooms to the pan and cook, stirring, for 2 minutes. Add the leeks and clams and deglaze with some vegetable stock. Cover and cook until the clams steam open, about 2 minutes. Finish with the parsley and olive oil and adjust the seasoning. Put 1 tablespoon of the salsa verde on a plate, arrange the vegetables and clams on top and top with the fish fillet.
Pavlova with Berries and Lemon Curd Whipped Cream 250 grams egg whites, at room temperature 250 grams granulated sugar 125 grams powdered sugar Large pinch fine sea salt 1/2 cup lemon juice plus zest from 2 lemons 8 large egg yolks 1 cup granulated sugar 1/4 vanilla pod, seeds scraped 10 tablespoons cold unsalted butter, cubed Pinch fine sea salt 1 quart cold heavy cream 2 cups mixed berries, like raspberries and blueberries, for serving Powdered sugar, for dusting Instructions: For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks. Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving. For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes. Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble. When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.
Italian Nachos 5 cups bagel chips 1 cup tomato sauce 8 ounces mozzarella, shredded 1 red onion, thinly sliced 1 cup sliced pepperoni 1/4 cup fresh basil leaves Instructions: Preheat the oven to 375 degrees F. Lay out the bagel chips in an even layer on a baking sheet and top with the tomato sauce, mozzarella, red onion and pepperoni. Bake until the chips are toasted and the cheese is melted, about 10 minutes. Top with the basil. Serve warm.
Vegan Roasted-Garlic Mashed Potatoes 4 large cloves garlic, peeled 3 teaspoons extra-virgin olive oil 2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes) 1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed Kosher salt 2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish Instructions: Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes. Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan. Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.
Green Onion Garlicky Wild Rice 2 tablespoons coconut oil 6 scallions, whites and greens kept separate, thinly sliced 4 cloves garlic, minced 1 serrano pepper, seeded and minced 1 teaspoon ground cumin 1 teaspoon lime zest plus lime wedges, for garnish Kosher salt and freshly ground black pepper 1 1/2 cups wild rice Instructions: Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.
Monday to Friday New Fashioned Macaroni and Cheese 1/2 pound elbow macaroni 1/2 pound sharp cheddar cheese 2 cups milk 2 tablespoons cornstarch 2 teaspoons Worcestershire sauce Salt and cayenne pepper 1 cup finely diced smoked ham Instructions: Bring a large pot of water to boil. Cook pasta 7 to 8 minutes or until tender but still firm to the bite. Meanwhile, whisk milk and cornstarch together in a non-reactive saucepan. Slowly bring this mixture to a simmer, whisking constantly over medium heat. Stir in 3/4 of the cheese into sauce and reduce heat to low. Stir constantly until cheese melts, about 1 minute. Add remaining cheese, remove pan from heat and let cheese melt by the heat of the sauce. Season with Worcester sauce, salt, and cayenne pepper. Drain and dry pasta and transfer to a serving dish. Toss hot pasta with most of the ham, spoon sauce over hot pasta and serve immediately. Garnish with remaining ham.
Blue Cheese and Walnut Salad with Maple Dressing 1 (10-ounce) sack baby spinach 1/3 pound blue cheese, crumbled 1 (6 ounce) can walnut halves, toasted 1/4 cup maple syrup, warmed 1 1/2 tablespoons cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Whiskey Fudge Cake 1 1/4 cups pastry or cake flour 1 teaspoon baking soda 10 1/2 ounces bittersweet chocolate, cut into small chunks 12 tablespoons unsalted butter, at room temperature 1 1/4 cups sugar 4 eggs, separated 1/3 cup whiskey, warmed slightly 1 tablespoon vanilla extract Powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside. In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm. Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.) Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour. With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring. Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.
Thick and Chewy Peanut Butter Chocolate Chip Bars Cooking spray 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2/3 cup creamy peanut butter 2 teaspoons pure vanilla extract 2 cups bittersweet chocolate chips (about 12 1/2 ounces) 1/2 cup chopped salted peanuts (about 2 ounces) Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray. Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts. Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack. Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
Parrot Bay Mango Mojito 1.5 oz. Captain Morgan Parrot Bay Mango Rum (25 oz. per bottle) 7 piece(s) mint leaves 0.25 oz. simple syrup 1 lime wedge 0.25 oz. club soda 1 dash(es) bitters Instructions: Add 6 mint leaves, squeezed lime juice, simple syrup and muddle. Add Captain Morgan Parrot Bay Mango Rum. Fill with crushed ice and stir. Add club soda and add more crushed ice. Garnish with a mint leaf. Add bitters.
Tarta de Santiago (Galician Almond Tart) 1 egg 2/3 cup sugar Generous 1 cup flour 4 eggs 1 1/4 cups sugar 1 unwaxed lemon, peel grated 2 cups ground almonds Pinch ground cinnamon Flour, for rolling out Butter, for greasing Confectioners' sugar, for sprinkling Instructions: Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.
Mozzarella and Chili Salad 3 large chilies 6 balls buffalo mozzarella Olive oil Handful basil leaves 1 lemon Salt and pepper Instructions: Roast chilies on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into quarters and place on large plate. Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.
Ricotta Gnocchi Kosher salt 2 cups ricotta cheese 1/2 cup grated Parmesan 1 1/2 tablespoons extra-virgin olive oil 2 large eggs 1 1/4 cups all-purpose flour, plus more for dusting Semolina flour, for dusting Pancetta Tomato Sauce, recipe follows, for serving 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced 1/2 cup diced onions Kosher salt and freshly ground black pepper 2 cloves garlic, minced One 28-ounce can crushed San Marzano tomatoes 5 fresh basil leaves, cut into chiffonade Instructions: Bring a large pot of salted water to a boil. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter. Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks. Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.
Watermelon Salad with Chocolate Vinaigrette 1/4 cup red wine vinegar 1 teaspoon chopped fresh cilantro leaves 1 teaspoon chopped fresh flat-leaf parsley 1/2 teaspoon hot pepper sauce (recommended: Tabasco) 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chocolate syrup 1/2 cup cream of coconut (recommended: Coco Lopez) 1 head Romaine lettuce, soaked and dried in a salad spinner, spines removed from leaves and torn into bite-sized pieces 1 large red onion, thinly sliced 12 scallions, white and tender green parts only, sliced on the bias into 1/2-inch slices 2 tablespoons minced fresh tarragon leaves 2 English cucumbers, diced small 1 pint halved grape tomatoes 1 seedless watermelon, diced small 1/2 cup diced dried apricot 1 cup halved white grapes 1/2 cup chocolate covered raisins 1/4 cup white chocolate chips 1/4 semisweet chocolate chips 1/4 pound bacon, cooked until crisp Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, cilantro, parsley, hot pepper sauce, salt and pepper. Leaving the blender running, add the chocolate syrup and then the cream of coconut in a slow thin stream to allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper. Toss together lettuce, onions, scallions, tarragon, cilantro, and cucumbers. Fold in watermelon, apricot, grapes, raisins, and chocolate chips. Add just enough dressing to coat, serving any additional dressing on the side. Serve with bacon crumbled on top.
Potato Cake 3 tablespoons unsalted butter 1 1/4 pounds waxy potatoes, such as Yukon gold 1 teaspoon kosher salt Freshly ground black pepper Freshly grated nutmeg 2 tablespoons vegetable oil Instructions: Melt 2 tablespoons of the butter in a microwave safe bowl and set aside. Peel and grate the potatoes with the shredding attachment of a food processor, or on the wide holes of a box grater. Transfer potatoes to a bowl, and season with salt, pepper, and nutmeg. Drizzle the oil and melted butter over the potatoes and toss to coat evenly. Heat a medium non-stick skillet over medium heat. Add the potatoes and spread to evenly fill the skillet. Cook the potato cake, adding a few nut size bits of the remaining butter around the edges until the underside is crispy brown, about 10 minutes. Reduce the heat to medium-low flip the cake sliding onto a plate and then inverting back into the pan. Cook; adding the last of the butter as before around the edges, until golden brown and potatoes are cooked through, about 10 minutes more. Serve immediately.
Big Daddy Parfait 2 teaspoons orange zest 2 tablespoons sugar 1/4 cup dried coconut flakes 1 (16-ounce) box granola cereal (recommended: Kashi) 24 ounces vanilla yogurt, drained 3 bananas, sliced 1 1/2 pints strawberries, stemmed and quartered 1 1/2 pints blackberries 1 pint blueberries 1/2 cup pineapple, diced 1 (8-ounce) container whipped cream (recommended: Cool Whip) Instructions: In a small bowl, mix orange zest, sugar and coconut. Set aside. In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit. In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.
String Bean and Potato Salad 2 pounds red bliss potatoes 2 garlic cloves, peeled and chopped 1/4 to 1/3 cup sherry vinegar 1/4 to 1/3 cup extra-virgin olive oil Kosher salt 1/2 pound haricots verts, stem end removed (hairy end left on) 1/2 cup pitted and slivered gaeta or kalamata olives 1/2 bunch fresh oregano, leaves finely chopped 3 scallions, white and green thinly sliced on the bias Pinch crushed red pepper flakes Instructions: Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are \fork\ tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through. While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to \shock\ them. When they are cold, remove them from the water and let them dry a little. Cut them in half. In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed. This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game!
La Salsa di 5 Minuti: Five Minute Sauce 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.
Fried Fish Fingers with Tartar Sauce Vegetable oil, for frying 1 pound whiting fillets Salt and freshly ground black pepper 1 cup corn flour 1 cup all-purpose flour 2 eggs, beaten with 2 tablespoons milk 2 lemons, halved Tartar Sauce, recipe follows Fresh parsley, for garnish 1 cup mayonnaise, preferably homemade 1 teaspoon Dijon mustard 2 scallions, finely chopped 1 clove garlic, pressed or minced 1 shallot, finely chopped 1 tablespoon capers, drained and finely chopped 2 tablespoons chopped cornichons or dill pickle 1/8 teaspoon cayenne pepper 1 tablespoon chopped fresh parsley 1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon Few drops lemon juice Salt Instructions: Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley. Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
Portobello Crab Rockefeller 4 medium-size portabella mushrooms 1 (4 to 6-ounce) can crab meat, picked over and drained 3 ounces grated mozzarella cheese 1 tablespoon olive oil 1/4 onion, chopped 1 clove garlic, chopped (1 teaspoon) 1/4 cup white wine (optional) 1 cup half-and-half 6 ounces spinach, rinsed and chopped 3 tablespoons grated Parmesan cheese 1/4 cup breadcrumbs Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside. In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine. Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat. On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
Pork Tenderloin with Plum Sauce 2 teaspoons garlic salt (recommended: Lawry's) 2 teaspoons poultry seasoning (recommended: McCormick) 1 teaspoon ground black pepper 1 1/2 pounds pork tenderloin, rinsed and patted dry 2 tablespoons extra-virgin olive oil 1 cup white wine (recommended: Chardonnay) 1/2 cup Chinese-style plum sauce (recommended: Dynasty) 1 tablespoon cornstarch Instructions: In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside. Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top. Cook on HIGH for 4 hours. Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle. Serve sliced tenderloin hot with plum sauce drizzled on top.
Tuscan Bean Soup 2 tablespoons olive oil 5 cloves garlic, minced 1 medium onion, diced One 16-ounce can tomato paste 2 teaspoons red pepper flakes, plus more if desired 1 teaspoon dried oregano 3/4 cup dry white wine One 28-ounce can whole or diced tomatoes Three 14.5-ounce cans great Northern beans, drained and rinsed 6 cups low-sodium chicken broth Kosher salt and freshly ground black pepper 1 bunch kale, plus more if desired Fresh Parmesan shavings, for garnish Plenty of torn fresh basil, for garnish Instructions: Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds. Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste. Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed. Transfer the soup to a large serving bowl. Add big, fat Parmesan shavings and garnish with torn basil.
Pagoda Rice Steamed In Lotus Leaf, Com Hap La Sen 2 tablespoons vegetable oil 5 shiitake mushrooms, diced 4 ounces green peas 4 ounces diced carrot 4 cups cooked jasmine rice, chilled 2 small fresh lotus leaves (see Cook's Note) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 12 lotus seeds, cooked and popped (rubbery shell removed) 1 lotus flower for garnish, optional Water for steaming Soy sauce and sliced red chile Instructions: Bring a fry pan or wok to high heat, add 1 tablespoon of oil and stir-fry the vegetables for 2 minutes. Remove the vegetables from the pan and set aside. In the same pan, add the remaining oil then stir-fry the rice for 3 minutes, remove and set aside. In a large bowl, lay one lotus leaf inside the bowl, followed by the second lotus leaf, putting the rough side of the leaf face-down first. Arrange the stir-fried vegetables on top of the lotus leaf in a pattern, if desired and then, spreading them out evenly towards the middle of the leaf. Scoop the fried rice into the bowl on top of the arranged vegetables. Fold the edge of the first or inner lotus leaf first, pressing to enclose the rice, then fold the edges of the second or outer leaf, pressing down firmly until flat. Bring a steamer full of water to the bowl, and steam the lotus rice in its bowl on high heat for 5 minutes. Remove the bowl from the steamer and turn the lotus rice upside down onto a serving plate. With a sharp knife, carefully make 2 long cuts on the first layer of lotus leaf from corner to corner, criss-crossing each other, and then fold the 4 sections back. Repeat this process with the other bottom lotus leaf. You should be left with 8 triangular sections to the leaf folded back, exposing the rice. Garnish with lotus flower and serve with soy sauce and chile dipping sauce.
Clementine Cake 4 to 5 clementines (about 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder Instructions: Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course). Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime. I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Kalamata Olive Tapenade 2 cups pitted Kalamata olives 2 tablespoons capers 3 anchovy fillets Juice of one lemon 2 cloves of garlic 1 tablespoon fresh thyme 1 tablespoon fresh oregano 1/2 cup of olive oil Freshly ground black pepper 1 pint cherry tomatoes Fresh chervil to garnish Instructions: In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
Fried Turkey and Waffles One 12- to 14-pound turkey, neck, giblets and tail removed Kosher salt Peanut or vegetable oil, for frying 1 1/2 cups maple syrup, plus more warmed for serving 1/2 cup packed dark brown sugar 1 vanilla bean, split 1 stick unsalted butter, cut into 8 pieces, at room temperature, plus more for serving Waffles, for serving Instructions: Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days. Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.) Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3. Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet. Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered and adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes. Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes. Meanwhile, make the sauce. Boil the maple syrup, brown sugar, vanilla bean and 1/4 teaspoon salt in a medium skillet over medium-high heat, stirring occasionally, until very thick like molasses, about 10 minutes. Discard the vanilla bean, reduce the heat to low and stir in the butter, one piece at a time, until completely melted, stirring constantly until the glaze is thick and smooth. Remove from the heat and set aside. Remove the turkey from the basket or fry stand and liberally brush with the glaze, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving. Serve with waffles, butter and warm maple syrup.
Gina's Toffee Blondies Nonstick cooking spray 1 1/2 cups all-purpose flour 2 teaspoons salt 2 sticks unsalted butter, softened 1 cup firmly packed dark brown sugar 1 cup granulated sugar 3 large eggs 1 tablespoon whole milk 2 teaspoons vanilla extract 1/2 cup creamy peanut butter 1 cup chopped chocolate covered toffee Instructions: Preheat the oven to 350 degrees F. Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray. Whisk flour and salt together in a small bowl and set aside. In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits. Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.
Fried Chicken Sandwiches 2 cups buttermilk, shaken 1 shallot, peeled, halved lengthwise and thinly sliced crosswise 2 garlic cloves, smashed 1 jalapeño pepper (with seeds), halved lengthwise Kosher salt and freshly ground black pepper 3 small skinless, boneless chicken breasts (6 ounces each) 3 1/2 cups all-purpose flour 4 teaspoons baking powder 2 1/2 teaspoons smoked Spanish paprika 1 teaspoon cayenne pepper 1 teaspoon celery salt 2 (48-ounce) bottles canola oil 6 potato hamburger buns, toasted, for serving Buttermilk Herb Mayo, for serving (recipe follows) 6 Bibb lettuce leaves Kosher dill pickles, such as Claussen, thinly sliced, for serving 1 cup good mayonnaise, such as Hellmann\u2019s 2 tablespoons buttermilk, shaken 1 teaspoon good white wine vinegar 2 tablespoons thinly sliced scallions, white and green parts 1 tablespoon minced fresh parsley 1 tablespoon minced fresh chives 1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours. When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside. Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry. When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don\u2019t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve. To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm. Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
Hot Oil\u2013Seared Biang-Biang Noodles 1 cup soy sauce 1/3 cup black vinegar 1 tablespoon oyster sauce 1/2 teaspoon sugar 1 star anise pod 1/2 teaspoon Sichuan peppercorns 1 bay leaf 1/2 teaspoon salt 1 teaspoon fennel seeds 1 1 1/2-inch piece fresh ginger, peeled and sliced Dash of ground white pepper 2 leaves green or napa cabbage, coarsely chopped 3 pieces of Biang-Biang Noodle Dough (recipe follows) 1/3 cup vegetable oil 1 tablespoon red chili powder 1 teaspoon garlic puree (use a garlic press) 1/2 scallion, trimmed and chopped 1/2 stalk celery, diced 1 Chinese chive, diced 3 1/3 cups all-purpose flour or high-gluten flour, plus more for dusting 1/2 teaspoon salt 3/4 cup room-temperature water Vegetable oil, to keep the dough pieces from sticking Instructions: Make the XFF noodle sauce: In a saucepan, mix all of the ingredients with 1/4 cup of water. Bring to a boil over high heat. Reduce the heat and cook at a low boil, 2 minutes. Turn off the heat, cover the pot and let sit 10 minutes. Strain the sauce. You\u2019ll need 1/4 cup for this recipe; refrigerate the remainder in an airtight container for up to 3 days. Make the noodles: Bring a large pot of water to a boil. Pull the dough into 3 noodles (see below). Throw all the noodles into the water at the same time. Stir with tongs to prevent sticking. Boil for 2 to 3 minutes; remove with tongs and set aside to drain. Cook the cabbage briefly in the noodle water. Strain out and place with the noodles. Meanwhile, in a small cast-iron skillet, heat the vegetable oil over high heat until just shimmering, 1 to 2 minutes. Combine the noodles, cabbage and 1/4 cup noodle sauce in a serving bowl (or do this in a saucepan). Place the chili powder, garlic puree, scallion, celery and chive in a little pile on top of the noodles. Carefully drizzle the hot oil over the pile of aromatics on the noodles, making sure every bit gets sizzled. Stir quickly and serve immediately. Make the Dough: Knead until a dough is formed, 8 to 10 minutes, then remove the dough to a floured board and continue kneading until smooth and springy. Place the flour in a large bowl. Dissolve the salt in the water in a measuring cup. Add the salt water to the flour, 1/4 cup at a time, mixing with your hands. Clean out the bowl, then return the dough to the bowl. Cover with a moist towel and let rest 5 minutes, then knead for a minute or so on a floured board. Repeat this rest-then-knead process twice more. Roll Out the Dough: After the final rest and knead, flatten the dough into a rectangle to the best of your ability. Cut the dough into 3 1/2-ounce pieces (about 6). Use a rolling pin to roll each piece of dough into a flat rectangle, a little over 1/4 inch thick (4 to 5 inches long and 1 1/2 inches wide). Rub the dough with vegetable oil and place on a plate (don\u2019t stack them on top of one another). Cover with plastic wrap and refrigerate, at least 1 hour or up to 3 days. Stretch the Dough: Evenly press and stretch the dough rectangles into flatter rectangles, about 6 inches long and 3 inches wide. Bring the dough to room temperature. Flatten on a clean counter with your hands until the dough feels stretchy and elastic. At this point you should bring your water to a boil. (See recipe above.) Grab the ends of a rectangle with your thumbs and forefingers. Stretch the dough gently until shoulder-width long. Pull and slap the noodle against the counter up and down until the dough is almost 4 feet long. Rip the Noodles: Pick up the noodle in the middle and rip it into two pieces like string cheese. Pull until you almost reach the end, but don\u2019t pull all the way through. You\u2019ll end up with a giant noodle ring. Carefully press the ends of the strands to stretch and even them out if they\u2019re too thick. Pull and rip the remaining noodles.
White Pizza Dip One 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, finely chopped 1 cup shredded low-moisture mozzarella 1 cup shredded mild provolone 1/2 cup grated Parmesan 3/4 cup chopped roasted red bell peppers, patted dry Tortilla chips, for serving Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers) Instructions: Preheat the oven to 400 degrees F. Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine. Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.
Pretzel Crusted Cod with Apricot Dijon Sauce PRETZEL CRUSTED COD: 1/3 cup light salad dressing 1 tsp. seasoned salt 4 oz. small twist pretzels (3 1/2 cups) 4 (4 oz.) cod fillets 2 to 3 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA APRICOT DIJON SAUCE: 2/3 cup Smucker's® Apricot Low Sugar Preserves 1 tbsp. Dijon mustard 1 tbsp. plus 1 teaspoon fat-free half-and-half 2 tbsps. minced flat leaf parsley, if desired Instructions: COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish. SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm. WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.
Brussels Sprouts with Balsamic Honey 8 cloves garlic, thinly sliced 1/4 cup extra-virgin olive oil Kosher salt 2 pounds Brussels sprouts, trimmed and halved Freshly ground pepper 3/4 cup white balsamic vinegar 2 tablespoons packed light brown sugar 2 teaspoons honey 1 bay leaf Shaved pecorino romano or parmesan cheese, for topping Instructions: Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil. Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes. Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf. Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.)
Sauteed Trout with Lemon Chive Butter 5 tablespoons unsalted butter, softened and divided 1 teaspoon finely grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely chopped shallot 3 tablespoons finely chopped fresh chives, divided Kosher salt and freshly cracked black pepper 4 pieces trout fillet Instructions: Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes. Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives. BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.
Cubana Rum 1/3 cup apricot nectar 1/4 cup lime juice 1/4 cup apricot brandy 1/4 cup light rum 4 ice cubes Instructions: Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately.
Baby Back Ribs 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Bourbon Barbecue Sauce, recipe follows 1/2 cup steak sauce 1/2 cup bourbon or good dark beer 2 tablespoons Worcestershire sauce 1/4 cup packed dark brown sugar 1 teaspoon regular or grainy Dijon mustard 2 pinches red pepper flakes Kosher salt Instructions: Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
Marinated Vegetable Salad 1 cup sugar 1 cup red wine vinegar 1/2 cup olive oil 1 teaspoon salt 16 ounces frozen cut green beans, defrosted and drained, or fresh green beans 16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas 1 1/2 cups thinly chopped celery (about 4 stalks) One 2-ounce jar chopped pimientos 2 small sweet onions, thinly sliced 1 red bell pepper, cored, seeded and chopped Instructions: Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours. Serve with a slotted spoon to drain the excess oil.
Herb and Goat Cheese Toasts 1 baguette, sliced 8 ounces fresh goat cheese 12 blades fresh chives 2 sprigs fresh rosemary, leaves stripped from stem 1/4 cup flat-leaf parsley, 2 handfuls of leaves Coarse black pepper 1 crusty roll, sliced thin on an angle 2 ounces fresh goat cheese, 2 buttons 1 tablespoon fresh chopped parsley 3 blades chives 1/2 a sprig of rosemary, stripped Instructions: Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts.
Scalloped Potatoes with Creme Fraiche 2 cloves garlic, smashed 3 tablespoons unsalted butter 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled 3 cups half-and-half 1/2 cup creme fraiche 2 tablespoons all-purpose flour 2 teaspoons chopped fresh thyme 1/8 to 1/4 teaspoon ground mace Kosher salt and freshly ground pepper 1/4 cup chopped chives Instructions: Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving. You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
No-Fuss Fruit Tart 27 sheets graham crackers (3I cups crumbs) 6 tablespoons soft unsalted butter 2 (8-ounce) bars cream cheese, at room temperature 1 cup lemon curd, at room temperature 4 ounces blueberries (1 cup) 4 ounces blackberries (1 cup) 4 ounces raspberries (1 cup) 4 ounces red currants or pomegranate seeds (2/3 cup) 4 ounces small strawberries (1 to 1 1/2 cups) 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep Instructions: This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption. All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious. I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand. Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly. Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes. In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly. Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached. Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily. Make Ahead Note: The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days. Freeze Note: The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may \weep\ on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.
Bossy Big Sister Pizza One 14-inch pizza dough (store-bought or homemade), stretched and ready for toppings 6 ounces pizza sauce 6 ounces mozzarella, shredded 3 ounces black olives 2 1/2 ounces sliced mushrooms 2 ounces bell peppers, sliced 2 ounces red onion, sliced 5 ounces chopped cooked chicken 3 ounces pepperoni 1 tablespoon olive oil 1/4 ounce minced garlic 1 1/2 ounces black olives 1 1/4 ounces sliced mushrooms 1 ounce red onion, chopped 1 ounce bell peppers, chopped 7 ounces einkorn penne, cooked 3 ounces pizza sauce 2 ounces blue cheese crumbles Instructions: For the pizza: Preheat the oven to 450 degrees F. Place the dough on a pizza pan. Spread the sauce on the dough. Top with mozzarella, black olives, mushrooms, bell peppers and onions. Add chicken and pepperoni. Bake for 7 minutes. For the pasta topping: Meanwhile, drizzle olive oil in a heated saute pan. Add garlic and cook until fragrant. Add olives, mushrooms, onion and bell peppers. Saute until tender. Add cooked pasta and pizza sauce. Saute until heated through. Remove pizza from oven and top with pasta and blue cheese crumbles. Take off pan and put directly on an oven rack. Bake until desired crispness, another 3 to 5 minutes. Place pizza on a cutting board and slice into 8 pieces.
Pizzadillas 6 large (10-12 inch) flour tortillas 1 (8 ounce) package spicy pepperoni 1/2 lb. cooked Italian sausage (if raw, chop and saute until done) 1 jar pizza sauce 1 lb. shredded mozzarella 1/2 pound shredded provolone cheese 4 ounces grated Parmesan cheese 2 ounces olive oil Instructions: Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping. Series: Man Kitchen Episode: Pizzadillas (Ep. 1)
It's All Greek to Me Burger 1 cup mayonnaise 1/2 cup sour cream 4 ounces good quality feta cheese 1 tablespoon red wine vinegar 1/2 small clove garlic, grated 2 teaspoons dried oregano 1/4 teaspoon freshly ground black pepper 1 1/2 pounds good quality ground lamb 2 tablespoons Dijon mustard 1/2 teaspoon dried mint 3/4 teaspoon smoked sea salt (large crystals - if using fine salt cut this amount in 1/2) 1/2 teaspoon freshly ground black pepper 4 slices mozzarella cheese 4 good quality kaiser rolls or hamburger buns, split Romaine lettuce Sliced tomato Sliced red onion Mild banana pepper rings English cucumber slices Instructions: Add all ingredients for dressing to the bowl of a small food processor and pulse to combine. Remove to bowl and set aside to allow the flavors to blend. Mix all the ingredients for burger patties (do not overwork). Divide the meat into 4 equal patties that are a little larger in diameter than the size of your bun, so that when they shrink after cooking they will fit the buns perfectly. Heat a grill pan, cast iron skillet, or outdoor grill to medium heat. Once the grill is hot, cook burgers about 3 to 4 minutes per side, or until desired doneness is reached. Do not overcook or the burgers will be dry. Top each burger with mozzarella cheese during the last 2 to 3 minutes of cooking. Lightly toast the cut sides of your buns either on the grill or under the oven broiler. Spread some of the feta dressing on the bottom half of each bun, top with a burger patty, romaine lettuce, sliced tomato, red onion, banana pepper rings, and sliced cucumber. Spread some feta dressing on the top halves of the buns and cover the burgers. Grab lots of napkins! If you've done it right you'll need them! Enjoy - and maybe even go back for seconds! (Yes - it's that good!)
Love Birds - Chicken in Pastry 4 pieces skinless chicken breast, boned (about 8 ounces each) Salt and freshly ground black pepper 2 to 3 sprigs fresh finely chopped rosemary 1 tablespoon extra-virgin olive oil 1 sheet puff pastry (11 by 17-inch), (recommended: Dufour) 8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2 1/2 cup fig preserves 1 egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat oven to 400 degrees F. Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat. Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden. For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.
Buffalo Ranch Artichoke Dip 3/4 cup Wish-Bone® Buffalo Ranch Dressing 4 ounces Neufchatel cheese 1 box (9 oz.) frozen artichoke hearts, thawed 1/4 cup plain dry bread crumbs Instructions: 1. Preheat oven to 350°. 2. Combine Wish-Bone® Buffalo Ranch Dressing with Neufchatel cheese in medium bowl until smooth. Stir in artichokes. Evenly spread into 1-quart casserole, then top with bread crumbs. 3. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers
Clarissa's Clam Chowder 2 pints (1 quart or 4 cups) fresh clams 8 ounces speck di prosciutto or other interesting bacon, cut into small pieces 3 small onions, finely diced 1 1/2 pints (3 cups) boiling water 1 1/2 pounds potatoes, peeled and diced Black pepper, freshly ground 1 1/2 pints (3 cups) milk Crumbled crackers, to serve Instructions: Shuck the clams or steam them open using a little white wine. Keep all the liquor from the shells. In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes. Remove from the heat and allow to sit for 1 hour. Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of a lot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald.
Wild Mushroom and Pumpkin Risotto Canola oil 3 minced shallots 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1/2 tablespoon fresh minced thyme 1/4 cup white wine 1 tablespoon butter (optional) 2 cups fine diced pumpkin 1 teaspoon five spice 1 tablespoon honey 1/2 to 1 cup vegetable stock 4 cups vegetarian risotto Salt and black pepper to taste Truffle oil for garnish 1 cup shiitake chips, for garnish, recipe follows 1 cup thinly sliced shiitakes Salt to taste Instructions: In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips. In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.;
Duck A La Plancha With Blood Orange Sauce 1 duck breast 1/2 tablespoon sea salt, plus more for sprinkling 1 tablespoon coriander seeds 1 tablespoon fennel seed 1/2 tablespoon ground black pepper Zest of 6 blood oranges Orange liqueur, such as Grand Marnier, for brushing 2 cups brown sugar 2 cups red wine vinegar 4 tablespoons minced shallots Juice of 6 to 8 blood oranges (6 cups juice) 1 cup orange liqueur, such as Grand Marnier 1 cup duck stock 1 teaspoon xanthan gum Instructions: For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight. Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook. For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm. For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
Stuffed Bacon Cheeseburgers 1/2 cup shredded Monterey jack 4 slices cooked bacon, chopped 1 pound ground chuck Kosher salt and freshly ground black pepper 4 large hamburger buns, split Ketchup, mayonnaise, and mustard, for serving Lettuce, sliced tomato, onion, and avocado, for serving Instructions: Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.
Celeriac and Celery Salad I normally use 1 whole celeriac to 1 head of celery. Instructions: All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven. All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as
Fudge Frosting 2 cups milk 2 tablespoons all-purpose flour 8 ounces (2 sticks) cold unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 2 ounces unsweetened chocolate, melted and cooled slightly Instructions: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.
Elizabeth's Potato Salad 12 russet potatoes, scrubbed 1 teaspoon kosher salt 2 cups Homemade Mayonnaise, recipe follows 1/4 cup evaporated milk 2 tablespoons apple cider vinegar 3 tablespoons Dijon mustard 2 tablespoons granulated sugar 12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick 1 large yellow onion, cut into 1/8 inch dice 3 celery ribs, cut into 1/8-inch dice Kosher salt and freshly ground black pepper 1/2 teaspoon mild paprika 2 tablespoons chopped fresh chives 1 large egg yolk* 2 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 cup canola oil 1/8 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick. Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives. Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.
Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce 1 tablespoon olive oil 1 1/2 cups cleaned and sliced shiitake mushrooms 1/2 cup diced shallot 2 tablespoons diced celery Salt Freshly ground black pepper 1 teaspoon minced garlic 2 teaspoons freshly chopped marjoram leaves 1/2 teaspoon freshly chopped oregano leaves 1/2 teaspoon finely chopped fresh parsley leaves 1/4 pound crabmeat 2 tablespoons unseasoned bread crumbs 4 (6-ounce) 2-inch thick filet mignon steaks 1 cup coarse ground black pepper 8 strips hickory smoked bacon 1/4 cup unsalted butter 4 diver scallops 1 cup Bearnaise Sauce, recipe follows 4 Peruvian Purple Potato Nets, recipe follows 1 tablespoon finely chopped chives 1/4 cup freshly chopped tarragon leaves 1/4 cup chopped shallot 1/2 cup champagne vinegar 3 egg yolks 1/4 cup unsalted butter, melted Salt Freshly ground white pepper Canola oil, for frying 4 Peruvian purple potatoes, peeled 1/2 teaspoon salt Instructions: Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes. Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside. Heat broiler. Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking. Melt the butter in a cast iron skillet over medium-high heat. Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside. To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate. Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve. Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately. Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot. Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.
Tabbouleh 1 cup olive oil 2 tablespoons minced garlic 1 white onion, minced 2 cups cracked toasted bulgar wheat 1 quart water Salt and pepper 1/4 cup red pepper 1/4 cup yellow pepper 1/4 cup red onion 1/4 cup green apple 1/4 cup celery 1/4 cup cucumber 1/4 cup mint, julienne 1 cup parsley, chopped 1/2 cup olive oil 1/4 cup lemon juice Salt and pepper Instructions: Combine oil, garlic and onions in a medium sauce pot. Sweat until translucent. Add bulgar, stir to coat with oil. Pour water over bulgar, making sure that bulgar is covered by about 3/4-inch of water. Cover and allow to boil. Remove from heat; allow it to continue to steam for 15 minutes. Season with salt and pepper; cool. Combine desired garnishes with bulgar. Season with oil, lemon juice, salt and pepper.
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 puree, 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. Serve with Dijon aioli.
Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Eclairs 3/4 stick (6 tablespoons) butter 1/2 teaspoon salt 1 cup water 1 cup bread flour 4 extra-large eggs 4 ounces (1/2 cup) cream cheese, softened 1/4 cup plus 1 tablespoon granulated sugar Seeds from 1 vanilla bean 1 1/2 cups heavy cream 8 ounces chocolate, chopped or discs 5 tablespoons butter 1/4 cup plus 1 tablespoon light corn syrup 2 tablespoons cocoa powder 3 cups confectioners' sugar 1 tablespoon light corn syrup 1/4 cup water Instructions: For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot. Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes. Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape. Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool. For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip. For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate. For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using. Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set.
The Ultimate Cuban Sandwich 1 pound boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons extra-virgin olive oil 4 cloves garlic, peeled and gently smashed with the side of your knife 1/4 teaspoon dried red chili flakes 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves 1 long Cuban bread roll 3 tablespoons Dijon mustard 8 thin slices Swiss cheese 1 cup bread and butter pickles 8 thin slices deli ham Olive oil Instructions: You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows: Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well). To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top 1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut Salt 3 tablespoons extra-virgin olive, divided 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, chopped Black pepper 3 tablespoons all-purpose flour 1 1/2 cups whole or 2 percent milk 1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons 1 box frozen chopped spinach, defrosted and excess liquid squeezed out 1 cup grated Parmigiano-Reggiano, a few large handfuls, divided 1/2 teaspoon nutmeg, ground or freshly grated, eyeball it 1/4 teaspoon ground cayenne pepper, a couple pinches 1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes 1 cup plain or Italian bread crumbs A generous handful of flat leaf parsley, finely chopped Instructions: Preheat broiler. Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite. While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like. Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a flameproof baking dish. To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster! Yum-o!
Two-Tiered Tie-Dyed Orange Cake Nonstick cooking spray 8 1/4 cups all-purpose flour, spooned and leveled, plus more for the pans 4 teaspoons baking powder 2 teaspoons salt 3 sticks unsalted butter, at room temperature 6 cups granulated sugar 1 cup vegetable oil 15 large eggs, at room temperature 3 tablespoons pure vanilla extract 2 tablespoons orange zest 3 3/4 cups milk Gel food coloring, as desired 4 sticks (2 cups) butter, softened, or more as needed 6 cups confectioners' sugar, or more as needed 1/4 cup whole milk 1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional Pinch kosher salt 4 cups confectioners' sugar, or more as needed 3 pasteurized extra-large egg whites 1 teaspoon lemon juice Gel food coloring, as desired 5 pounds fondant, plus additional for decorating Dragees, for decorating Edible glitter, for decorating Instructions: For the cake: Preheat the oven to 375 degrees F. Spray the bottom and sides of three 10-inch round cake pans and three 6-inch round pans; dust with flour, and tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla and orange zest. Transfer the creamed mixture to a very large mixing bowl, then alternate folding the flour mixture and the milk into the batter with a large whisk or spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the cake batter among 6 different bowls and color each with a different rainbow color using gel food coloring. Add 1 color batter to each of 6 large pastry bags without tips. Add the batter evenly to all the pans by snipping the ends of pastry bags and piping into the center of each pan with 1 color, then repeating with the remaining colors, taking care to always pipe the batter directly into the center of the pan. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the centers comes out mostly clean with some moist crumbs sticking to it, 20 to 30 minutes (the 6-inch cakes will be closer to 20 minutes; the 10-inch cakes will be closer to 30). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. For the American buttercream: In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, confectioners' sugar, milk, vanilla if using, and salt. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. It it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately or store in an airtight container at room temperature for 24 hours, or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it. For the royal icing: Using a stand mixer fitted with the whisk attachment, whip most of the confectioners' sugar with the egg whites and lemon juice. Whip until the royal icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more confectioners' sugar. If it is too stiff, add a bit of water, drop by drop. Add a few drops of food coloring and keep whipping until you have the shade you want. To store royal icing, scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. (Don't cut the bag until you're ready to use it, and don't overfill the bag¿you want enough room to tie the back of the bag off to keep the royal icing airtight.) To assemble the cake: Use a serrated knife to level off the tops of any cakes that may have domed during baking. Place a 10-inch cake layer onto a cardboard cake board and spread about 3/4 cup buttercream in an even layer on top. Top with another 10-inch cake layer and repeat until all 10-inch layers are stacked. Use the buttercream to spread a thin even crumb coat on the side and top of the cake. Repeat this process with the 6-inch layers and place both cakes in the fridge so the frosting sets, about 30 minutes. Roll 3 pounds fondant into a circle about 1/4-inch thick. Drape over the top of the 10-inch cake and use a fondant smoother to adhere and smooth the sides and top. Use a paring knife to make a small \x\ in the top of the cake to remove any air trapped inside as you smooth the fondant. Use a pizza cutter to trim the excess fondant from the bottom of the cake. Repeat this process with the 6-inch cake using the remaining 2 pounds fondant. Into the center of the 10-inch cake, insert 5 large wide plastic straws straight down through to the bottom (these will support the 6-inch cake on top, so make sure the straws are arranged in a circle no bigger than 6-inches in diameter). Trim the straws with scissors so they are flush with the top of the cake. Stack the 6-inch cake on top of the 10-inch cake. Fit a small round tip onto the pastry bag with the royal icing, then pipe a border along the bottom of both cakes. Adhere dragees in a scattered pattern all over the cake using tiny dots of royal icing. Roll a small piece of fondant and cut as many leaves as you like, then adhere to the cake with a tiny dab of water or royal icing. Sprinkle the entire cake with edible glitter.
Burrata and Strawberry Bruschetta Fifteen 1/4-inch slices baguette 4 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon white balsamic vinegar 1 teaspoon clover honey 1/2 cup quartered cherry tomatoes 3/4 cup chopped strawberries 1 tablespoon chopped fresh basil One 8-ounce ball burrata cheese, chilled Instructions: Preheat the oven to 400 degrees F. Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through. In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry. Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.
Baltimore Bad Boy Club 3 slices bread, preferably Martin's Potato Bread 3 slices bacon 4 ounces Pit Beef, recipe follows 4 ounces your favorite smoked ham, sliced Romaine lettuce, for topping sandwich Your favorite BBQ sauce and mayonnaise, for topping 3 to 4 tomato slices 4 ounces your favorite mac and cheese 1 bottom round roast \flat\ 1/4 cup your favorite BBQ rub Instructions: Preheat a charcoal grill. Toast bread and bacon slices on the grill. Toss Pit Beef and sliced ham on grill to warm before placing on sandwich. Shred lettuce. Assemble the sandwich in this order:1 slice bread, lettuce, BBQ sauce, ham, another slice of bread, bacon, mayo, tomato, Pit Beef, mac and cheese and final slice of bread. Preheat a charcoal grill to 400 degrees F. Sprinkle beef with rub and grill over direct heat, turning occasionally, until a nice crust forms, about 1 hour 30 minutes. Don't overcook. Rare with a nice char is best because we are going to throw the sliced meat back on the charcoals to heat up before putting on sandwich. Cool completely, then slice about 1/2-inch thick.
Linzer Cutouts 3/4 cup blanched and roasted hazelnuts 2/3 cup granulated sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground cloves 12 tablespoons unsalted butter, softened 1 large egg 1/2 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Confectioners' sugar, for dusting About 1/2 cup raspberry or apricot preserves, for filling Instructions: Pulse the hazelnuts and 1/8 cup granulated sugar in a food processor until finely ground. Transfer to a bowl and whisk in the flour, baking powder, cinnamon, salt and cloves. Beat the butter and the remaining 1/8 cup granulated sugar in a large bowl with a mixer until fluffy. Beat in the egg, vanilla and lemon zest. Gradually add the flour mixture and mix until just combined. Divide the dough in half, flatten each half into a 5-inch disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Roll out each disk of dough between 2 sheets of parchment paper to 1/8 inch thick. Refrigerate until firm, about 20 minutes. Line 2 baking sheets with parchment paper. Cut out stars or trees using a 2-inch cookie cutter and place them 1 inch apart on the prepared baking sheets. Cut out the centers of half of the cookies using smaller cutters. Refrigerate 10 minutes. Reroll the scraps just once and repeat. (Refrigerate the dough if it gets too soft.) Preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack. Dust the cutout cookies generously with confectioners' sugar. Spread about 1 teaspoon preserves on the underside of each whole cookie, then sandwich with the cutout cookies. Store in an airtight container up to 3 days.
Roasted Tomato and Roasted Garlic Puttanesca 1 head garlic 12 to 14 large Roma or plum tomatoes 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried 1/2 cup pitted oil-cured olives, loosely packed 6 flat filets anchovies 3 tablespoons drained Capote capers or stemmed caperberries 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped 1 pound penne or bucatini 1/2 cup chopped flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up. Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil. Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes. Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl. To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread Neutral oil, like canola, for frying 500 grams cauliflower 100 grams tahini 50 grams lemon juice 50 grams extra-virgin olive oil, plus additional for drizzling 10 grams garlic, smashed 10 grams salt Cauliflower Flatbread, recipe follows Cauliflower Pickles, recipe follows Fresh dill fronds, for garnish 1 head cauliflower 4 eggs 250 grams almond flour 5 grams salt Olive oil, for oiling parchment paper and drizzling 1 tablespoon zaatar 1 head cauliflower, trimmed and cut into small florets 1 bunch fresh dill 4 cups champagne vinegar 2 cups sugar 2 tablespoons salt 2 teaspoons ground turmeric 1 tablespoon coriander seeds Instructions: Bring oil to 375 degrees F in a deep-fryer. Clean the leaves and stem from the cauliflower. Cut the head into quarters. Fry until golden brown. Blend with tahini, lemon juice, oil, garlic and salt. Place a dollop of the hummus in the middle of a plate. Using a spoon, make a small well in the middle of the hummus. Place Flatbread pieces around the hummus. Place the Pickles randomly around. Fill the well with extra-virgin olive oil. Garnish the entire platter with fresh dill. Preheat oven to 350 degrees F. Clean the cauliflower, removing stem and leaves. Chop the florets and place in a food processor. Pulse until it resembles couscous. Add eggs, almond flour and salt and pulse until it resembles a dough. Roll dough in between 2 pieces of oiled parchment paper until 1/4-inch thick. Remove the top paper. Transfer the dough on its paper to a cookie sheet and bake until golden brown, about 20 minutes. Brush the top with olive oil and sprinkle with zaatar. Crack into large pieces. Place florets into a bowl. Add the dill whole. Bring the vinegar, sugar, salt and 1 cup water to a boil in a small saucepan. Add the turmeric and coriander and stir until turmeric is dissolved. Pour over the florets. Cover the bowl and chill for at least 30 minutes before using.
Chicken-Chorizo Paella 1 pound chicken wings 1 cup chopped Spanish onion 1/2 cup sliced celery 1/2 cup sliced carrot 2 fresh bay leaves 6 sprigs thyme 12 black peppercorns 3 juniper berries 1 tablespoon saffron threads 2 Spanish onions (1 quartered, 1 thinly sliced) 1 fresh bay leaf 2 stalks celery, sliced 1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed 1/2 cup ketchup 2 tablespoons smoked Spanish paprika 1 tablespoon vegetable oil 2 large red bell peppers, thinly sliced 2 cloves garlic, thinly sliced Kosher salt 2 tablespoons extra-virgin olive oil 1/2 cup Spanish chorizo, thinly sliced 1/4 cup diced Spanish onion 1 tablespoon minced garlic 1 1/4 cups Calasparra rice (or other paella rice) 1/4 cup fresh or frozen peas (thawed if frozen) 2 tablespoons thinly sliced piquillo peppers 1/4 cup chopped pitted kalamata or black olives Kosher salt 1/4 cup tomato paste Instructions: Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and juniper berries in a large pot and add water to cover. Bring to a simmer over medium low to medium heat; simmer, uncovered, 45 minutes. Add the saffron and simmer 15 more minutes. Strain the stock: Pour the stock through a fine strainer; discard the solids. (If not using immediately, let cool, then cover and refrigerate up to 3 days or freeze up to 3 months.) Poach the chicken: Bring 8 cups water, the quartered onion, bay leaf and celery to a simmer in a large pot over medium heat. Add the chicken thighs and gently poach until just tender, about 12 minutes. Shred the meat: Remove the chicken from the pot using tongs and reserve the poaching liquid. Let the chicken cool slightly, then discard the skin and shred the meat. Make the sauce: the tomato paste, ketchup and paprika in a blender. Strain 2 cups of the reserved poaching liquid; add the liquid to the blender and puree until smooth. Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion, bell peppers and garlic and cook until translucent, 10 to 12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8 to 10 minutes. Add the shredded chicken and stir to coat with the sauce. Season with salt and keep warm. Make the paella: Preheat the oven to 350 degrees F. Heat the olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo and cook until the fat renders, about 5 minutes. Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to lightly coat with the oil. Stir in the peas, piquillo peppers, olives, 2 cups chicken mixture and 2 1/4 cups saffron chicken stock. Season with salt. Bake and serve: Cover the paella pan or skillet tightly with foil and bake until the liquid is completely absorbed, 20 to 22 minutes. Remove from the oven and let rest, covered, 5 minutes. Serve in the pan. Photograph by Andrew Sabin
Maple Candy Vegetable oil, for the pan and spoon 2 cups pure maple syrup Instructions: Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes. Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.
Frozen Hot Chocolate 1 1/2 teaspoons sweetened Van Houton cocoa 1 1/2 teaspoons Droste Cocoa 1 1/2 tablespoons sugar 1 tablespoon sweet butter 1/2 cup milk 3 Godiva flowers, dark and light chocolate to taste 1/2-ounce each of the following chocolates: Callebaut Valhrona Lindt Cadbury Anton Berg Freia Marabo Girardelli Cocoa Barry (solid) 1 generous ladle of Serendipity's Chocolate Blend 1/2 pint milk 1/2 quart crushed ice 1 tablespoon whipped cream Chocolate shavings Instructions: In the top of a double boiler over simmering water, melt the first two cocoas with sugar butter, creaming to a smooth paste. Add all the remaining chocolates and continue melting, slowly adding the milk in a thin stream to the mixture and stirring constantly until thoroughly blended and smooth as silk. Cool to room temperature. In a quart sized blender, combine Frozen Hot Chocolate ingredients. Puree until very thick, pour into a grapefruit bowl, top with whipped cream and sprinkle with grated chocolate.;
Spatchcock Chicken with Pimento Chimichurri Two 3-pound chickens 1/2 cup honey 12 black peppercorns 6 cloves garlic, crushed 6 sprigs thyme 2 bay leaves 2 lemons, halved and juiced Kosher salt BBQ Dry Rub, recipe follows Pimento Chimichurri, for serving, recipe follows 2 tablespoons brown sugar 2 teaspoons paprika 2 teaspoons chili powder 2 teaspoon celery seeds 2 teaspoons mustard seeds 1 teaspoon ground coffee 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 cup chopped fresh cilantro 1 cup chopped fresh parsley 1/2 cup olive oil 1/2 cup roughly chopped green onion tops 1/4 cup lemon juice 1/4 cup lime juice 1 teaspoon sugar 3 cloves garlic Kosher salt 1/4 cup pimentos, drained and diced Instructions: One at a time, sit the chickens upright on a cutting board and cut down on either side of the backbone to remove. Then cut through the breast plate to split into two halves. Lay flat in a container large enough to hold four chicken halves with brine. Make the brine by adding the honey, peppercorns, garlic, thyme, bay leaves, lemon juice, 1/2 cup salt and 6 cups water to a medium saucepan. Bring to a simmer and cook for 5 minutes to allow the flavor and aroma to build. Remove from the heat, add 4 cups ice and stir until the ice has melted and the brine has cooled. Pour the brine over the chicken and refrigerate for 12 hours. Set up a grill for direct and indirect heat. Remove the chicken from the brine and pat dry with paper towels. Sprinkle both sides generously with BBQ Dry Rub. Grill the chicken, skin-side down, over direct heat until grill marks appear. Flip and continue cooking until grill marks appear on the second side. Move the chicken to indirect heat and cover the grill, or move to a 350-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving. Serve with a drizzle of Pimento Chimichurri. Mix together the brown sugar, paprika, chili powder, celery seeds, mustard seeds, coffee, cumin, 2 tablespoons salt and 2 teaspoons pepper in a small bowl. Add the cilantro, parsley, olive oil, green onions, lemon juice, lime juice, sugar, garlic and 1 teaspoon kosher salt to a food processor. Lightly pulse until smooth. Pour into a bowl and fold in the pimentos. Store in an airtight container and refrigerate until needed.
Chino Carrot and Ginger Soup 1 pound orange carrots 1 pound yellow carrots 1 pound white carrots 1/4 cup peanut oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion Pinch red pepper flakes 1 tablespoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon turmeric 1 tablespoon honey, or to taste 8 cups vegetable stock 1 cup heavy cream 4 ounces butter Oil, for deep-frying 1/2 cup julienne ginger Instructions: Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm. Preheat oil to 300 degrees F. Deep-fry the ginger and drain on plate lined with paper towel. To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.
Bacon-Wrapped Dates Stuffed With Chorizo 15 dried Medjool dates, pitted 1 pound fully cooked Spanish chorizo, cut into 15 blocks (to fit into the dates) 5 slices bacon, cut into thirds 1/2 cup maple syrup Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared baking sheet on their sides. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process, baking until the bacon is almost completely cooked through, 8 to 10 minutes more. Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve warm.
Sour Cream Coffee Cake 1/2 cup packed brown sugar 1/4 cup chopped walnuts 2 teaspoons ground cinnamon 1 cup granulated sugar 1/4 cup butter, softened 2 large egg whites 1 cup reduced-fat sour cream 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Nonstick cooking spray Instructions: Preheat oven to 350 degrees F. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.
Roasted Sweet Potato Salad with Black Beans and Chili Dressing 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks 1 large onion, preferably red, chopped 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 to 2 tablespoons minced fresh hot chili, like jalapeno 1 clove garlic, peeled Juice of 2 limes 2 cups cooked black beans, drained (canned are fine) 1 red or yellow bell pepper, seeded and finely diced 1 cup chopped fresh cilantro Instructions: Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Red Cabbage with Pomegranate Juice 2 tablespoons vegetable oil 1 red onion, peeled and halved Scant 1 tablespoon kosher salt or 1 teaspoon table salt 2 red apples 1 head red cabbage 3 tablespoons packed soft dark brown sugar 2 teaspoons ground allspice 3 cups pomegranate juice Instructions: Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning. While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes. Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan. Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then. To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.
Renaissance Crostini 1/2 cup raisins 3/4 cup apple vinegar or white wine 1 cup water 1/2 cup pine nuts 4 ounces unsalted butter 1/2 cup sugar 1/4 cup all-purpose flour 3 1/2 ounces prosciutto, or smoked ham or bacon, diced Freshly ground black pepper 10 slices Italian bread (1/2-inch thick) Olive oil, for brushing bread Instructions: Preheat the oven to 350 degrees F. In a small bowl combine the raisins, vinegar and 1 cup of water. Let stand at least 10 minutes. Strain the liquid into a bowl and reserve the raisins for garnish. Add the pine nuts, the butter and the sugar to a medium saucepan over low heat. Stir until the sugar is melted but not caramelized, about 4 to 5 minutes. Slowly pour in half of the vinegar and water mixture, then the flour, stirring constantly, until the mixture becomes dense. Discard the remaining vinegar and water mixture. Add the prosciutto, sprinkle with a little bit of black pepper and remove from the heat. Coat the bread slices with oil and arrange them on a sheet pan. Bake in the oven until lightly toasted, about 3 minutes. Spread the prosciutto mixture on the crostini and arrange on a serving platter. Garnish with the reserved raisins and serve.
Peppermint Frosted Vanilla Bean Plaid Cake Nonstick baking spray with flour, for the pans 2 cups granulated sugar 2 tablespoon vanilla bean paste 3 1/2 cups cake flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, at room temperature 4 large eggs, at room temperature 2/3 cup full-fat sour cream 1/2 cup canola oil 1 1/3 cups whole milk Red gel food coloring, for the batter and frosting Peppermint Buttercream, recipe follows 1 pound (4 sticks) unsalted butter, at room temperature 4 cups confectioners' sugar (from a 1-pound box) Pinch fine salt 1 teaspoon peppermint extract Instructions: Preheat the oven to 350 degrees F.\u202fSpray four 8-inch square baking pans with nonstick baking spray. Add the granulated sugar and vanilla bean paste to a small bowl and whisk to combine.\u202f\u202f Add the cake flour, baking powder, baking soda and salt to the bowl of a stand mixer fitted with the paddle attachment.\u202fStir on low to combine. Add the vanilla bean sugar to the bowl and stir until well combined. Add the butter and mix on medium-low speed until you have a fine crumb texture, about 3 minutes.\u202f\u202f Whisk together the eggs, sour cream and oil in a small mixing bowl until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides and bottom of the bowl as needed to make sure everything is incorporated. Slowly add the milk and mix on low until just combined. (The batter will be very liquid.) Remove a quarter of the batter (15 ounces or scant 2 cups) to one of the prepared baking pans and set aside. Remove another quarter of the batter to a mixing bowl. Add a couple drops of red gel food coloring to the mixing bowl and stir to combine until you have a deep red color. Scrape this batter into another prepared baking pan. Add about half the amount of red gel food coloring to the remaining batter in the mixing bowl and mix until you have a medium pink color.\u202fDivide this pink batter between the two remaining prepared cake pans. (There should be about 15 ounces in each.)\u202f\u202f Bake until a toothpick inserted in the center of a cake comes out clean and the cakes have not turned golden brown, 12 to 18 minutes. Let cool completely in the pans on a wire rack.\u202f Tint 1/2 cup of peppermint buttercream frosting with red gel food coloring to get a deep red color, and set aside 1/2 cup of white. Tint the remaining frosting a light pink color. Place the red frosting in a piping bag fitted with a flat tip for wide stripes, and the white frosting in a piping bag fitted with a flat tip that has 4 to 5 holes in it, for parallel thin stripes. Trim each cake to about 7-inches square so any browned or uneven edges are removed.\u202fCut each cake into at least six 1-inch strips. (If you didn't have to trim your cake much you might get more; this will just be bonus cake snacks for you.) Place four strips of cake side-by-side, alternating pink and white. Spread about 1/4 cup pink frosting atop these and spread in an even layer. Place one red stripe atop each pink one, and one pink stripe atop each white one.\u202fSpread another 1/4 cup pink frosting atop this layer. Repeat topping the red stripes with pink ones, and the pink strips with white ones. Add another 1/4 cup pink frosting and spread evenly. Repeat topping the pink stripes with red ones and the white stripes with pink ones. Spread 1/4 cup pink frosting in an even layer and place a final layer of pink strips atop the red ones and white strips atop the pink ones. Frost the entire outside of the cake with a thin even layer of pink frosting for a crumb coat. Refrigerate until set, about 30 minutes, then cover the outside with a thicker layer of pink frosting. Use a bench scraper to smooth out the sides and make the angles crisp. Beginning with the red buttercream and working crosswise on the cake, pipe three evenly-spaced straight lines up one side of the cake, across the top, and down the opposite side.\u202fSwitch to the white buttercream and pipe two additional sets of lines, running in between (and parallel to) the red lines. Now working lengthwise on the cake, pipe two evenly spaced straight lines with the red buttercream up one side, across the top, and down the other side of the entire cake. Follow with one set of white lines in the center. Switch back to the red buttercream and pipe 2 stripes running horizontally around the sides of the cake. Switch back to the white and pipe a set of white stripes running between the red. Combine the butter, confectioners' sugar and salt in the bowl of a stand\u202fmixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the peppermint extract, then increase the speed to medium-high and beat until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature before using, then beat on medium-high speed until smooth.
Teriyaki Pancakes with Broccoli, Sausage and Fried Eggs 6 links breakfast sausage, cut in half 1 12-ounce bag broccoli florets 1/4 cup vegetable oil, plus more for the pan Kosher salt and freshly ground pepper 1 1/2 cups all-purpose flour 2 teaspoons baking powder 6 large eggs 1 cup milk 3 tablespoons teriyaki sauce 3 scallions, finely chopped 1 teaspoon toasted sesame or chili sesame oil 1 teaspoon rice vinegar Instructions: Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes. Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter. Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done. Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl. Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.
The Best Lemon Meringue Pie 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons cold vegetable shortening 1 teaspoon sugar 1/2 teaspoon fine salt 1/2 teaspoon apple cider vinegar 6 tablespoons very cold unsalted butter, cut into small pieces 3 to 6 tablespoons ice water 1 cup sugar 5 tablespoons cornstarch 1/2 teaspoon fine salt 1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest 4 large egg yolks 3 tablespoons unsalted butter, cut into small pieces 5 large egg whites 3/4 cup sugar 1/4 teaspoon cream of tartar Pinch fine salt 1/2 teaspoon pure vanilla extract Instructions: For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.) On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours. Preheat the oven to 375 degrees F. Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue. For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
Duck Breast with Balsamic Vinegar Glaze 1 cup balsamic vinegar 2 tablespoons honey 1/4 cup dried currants 1/4 teaspoon cayenne pepper 4 whole duck breasts, approximately 6 to 8 ounces each Salt and freshly ground black pepper to taste 3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven Instructions: Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat. Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan. The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing
Green Eggs and Ham About 1 1/2 quarts water Salt 1 teaspoon white wine vinegar 2 eggs, room temperature 2 slices country-style bread, each 1/2-inch thick 2 thin slices prosciutto 4 teaspoons chive oil, recipe follows Freshly ground black pepper Instructions: Preheat a broiler or a lightly oiled stove-top grill pan. Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer. While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each. Serve immediately. Chive Oil: 2 cups coarsely chopped fresh chives 1 cup olive oil Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks. Yield: 3/4 cup
Ginger and Carrot Cocktail 1 oz. vodka 3 oz. carrot juice, freshly squeezed if possible 1 oz. organic apple juice 2 thin slices of fresh ginger* (See Cook's Note) Lime wheel garnish Instructions: Muddle the ginger slices in the bottom of a shaker glass. Add the remaining ingredients. Shake well for approximately 10 seconds then pour over ice. Garnish with a lime wheel.
Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes 2 tablespoons butter 1 small shallot, minced 1/2 green bell pepper, minced 1/2 red bell pepper, minced 1/2 yellow bell pepper, minced 1 tomato, seeds removed, minced 1 cup panko breadcrumbs 1 pound lump crab 1 tablespoon Dijon mustard 1 tablespoon paprika Four 4-ounce cuts halibut steak Salt and freshly ground black pepper Salt and freshly ground black pepper 1 1/2 cups heavy cream 3 egg yolks 15 ounces melted butter 3 ounces lemon juice 1 pound potatoes, diced Olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 1 teaspoon minced fresh rosemary 1 teaspoon truffle oil 2 cups cut green beans Butter Salt and freshly ground black pepper Salt and freshly ground black pepper 1 lemon Instructions: Preheat the oven to 350 degrees F. For the halibut crab cake roulade: In a skillet, heat the butter over medium heat. Saute the shallots until soft. Add the bell peppers and let soften a little. Toss with the tomatoes and cook for a few minutes. Mix in the panko, crab, Dijon and paprika. Sprinkle the halibut with salt and pepper. Top with the crab cake mix. Roll and secure with toothpicks. Place on a parchment-lined baking sheet. Bake for 7 minutes. For the sauce: Simmer the heavy cream until reduced by half, mixing frequently so it doesn't scald. In a blender, blend the yolks on low. Slowly add the hot melted butter in a steady stream. Add lemon juice to taste. Mix in the reduced cream to stabilize the sauce. For the potatoes: Toss the potatoes with olive oil and season with salt and pepper. Roast for 15 minutes, and then toss with the rosemary and truffle oil. For the green beans: Blanch the beans in hot water. Toss in the butter, salt and pepper to taste. Season with lemon juice. Serve the halibut crab cake roulades with the lemon cream sauce, green beans and roasted potatoes.
Grilled Hawaiian Opah with Candied Lemons and Herb Salad 1/4 cup baby dandelion greens 1/4 cup picked fresh parsley leaves 1 small bunch fresh chives, sliced into 1-inch pieces 2 to 3 tablespoons honey 2 teaspoons saffron, chopped 1/4 teaspoon freshly ground black pepper, plus more for seasoning Pinch kosher salt 2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice 12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks Sea salt flakes, such as Maldon 2 tablespoons olive oil, plus more for brushing fish 1/2 cup picked fresh basil leaves Instructions: Preheat the grill or a grill pan over high heat. Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes. Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.
Bongo's Ropa Vieja 2 tablespoons olive oil 1 onion, julienned 1 green pepper, julienned 1 red pepper, julienned 1 1/2 pounds sliced flank steak 1 ripe tomato 1 bay leaf 1 teaspoon ground cumin 1 teaspoon garlic powder 1 tablespoon dried oregano White rice, for serving Black beans, for serving Fried plantains, for serving Instructions: In a large skillet, heat olive oil over medium heat. Add onion and peppers and saute until translucent. Add steak, tomato, bay leaf, cumin, garlic, and oregano. Stir to combine and cook for 25 minutes. Serve with white rice, black beans, and sweet fried plantains.
Swordfish Papillotes 2 (8-ounce) swordfish fillets, all skin removed 1 tablespoon olive oil 1/2 medium plantain, peeled and julienned 1 medium or 2 small carrots, peeled and julienned 1/2 medium zucchini, julienned 1 medium tomato, seeded and chopped 2 tablespoons hoisin sauce 1 1/2 cups diced pineapple, fresh or canned Salt and freshly-ground pepper, to taste 1 tablespoon butter, melted Fresh thyme sprigs for garnish 1 cup fresh, frozen or canned diced pineapple 1/2 cup diced red bell pepper 1 scallion, finely chopped 2 tablespoons chopped cilantro 1 lime, juiced 2 teaspoons olive oil Salt and freshly ground black pepper to taste Instructions: Rinse fillets in cold water and pat dry. Preheat the oven to 400 degrees. On a clean dry work surface, fold a piece of parchment about 16-inches long in half. Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape. Repeat with another piece of parchment. Place the parchment hearts on a baking sheet. Brush entire surface of each heart with olive oil. On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato. Place fillets on top of vegetables and brush with the hoisin sauce. Sprinkle diced pineapple equally over each fillet. Lay the remaining julienned vegetables over the fillets. Season with salt and pepper. Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart. Twist the point tightly to secure the pouch. Brush the outside of the parchment hearts with the melted butter. Put in the oven and bake 10 minutes. Remove from the oven. Let stand 1 minute. Place the pouch on a plate. Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish. Garnish with thyme sprigs and serve immediately with pineapple salsa.; Combine all ingredients in a small bowl, mixing well. Chill. Serve with swordfish papillotes;
Black and White Key Lime Cake Pops Nonstick cooking spray, for the pan 2 cups sifted all-purpose flour, plus more for the pan One 3-ounce package lime-flavored gelatin 1 1/3 cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup orange juice 3/4 cup vegetable oil 1 tablespoon lemon juice plus 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 5 large eggs, slightly beaten 4 tablespoons unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 2 tablespoons Key lime juice (or regular lime juice) 2 1/2 cups confectioners' sugar 2 1/2 pounds white candy melting wafers 1 pound bittersweet chocolate chips 2 tablespoons coconut oil Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour. In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely. For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes. For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes. Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set. Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set.
Tikinxic 15 pieces lime, juiced 8 cloves garlic Salt and freshly ground black pepper 1/6 package (3 5/7-ounce) package axiote (Annato) 4 pieces fish fillets, any bones removed 1 banana leaf 3 pieces sliced green peppers 1 piece sliced red onion 3 pieces sliced tomatoes Grilled green beans, for service, optional Cooked rice, for service, optional Instructions: For the Axiote sauce: Stir the lime juice with garlic, salt, pepper and axiote. Set aside. For the fish: Marinate each fish fillet in axiote sauce for 5 minutes. Open the banana leaf, cut it in 4 pieces and equally place some of the vegetables and fish. Close it up as if it were a package and bake in a preheated 330 degree F oven for 4 minutes on each side. Serve it with grilled green beans and rice, if desired.
Three Italian Desserts Vanilla ice cream Freshly brewed hot espresso Frangelico, hazelnut liqueur Shavings of dark chocolate Toasted hazelnuts, chopped Biscotti Pound cake, store-bought or homemade Amaretto, almond-flavored liqueur Swiss Chocolate ice cream Toasted sliced almonds Vin Santo, sweet Italian dessert wine, chilled, for dipping Biscotti Clementines Chocolate covered salted caramels Instructions: Place one scoop of ice cream in a glass dish and drown the ice cream in espresso. Add a generous splash of Frangelico and scatter shavings of dark chocolate over the top. Sprinkle 1 tablespoon of the hazelnuts over the chocolate and garnish with a Biscotti. Serve immediately. Place a thick slice of cake on a dessert plate and drizzle generously with Amaretto. Place a scoop of ice cream on top of the cake and sprinkle the almonds over the ice cream. Serve immediately. Pour the Vin Santo in a glass placed in the middle of a large serving plate. Arrange the Biscotti, Clementines and caramels decoratively around the glass.
Perfectly Grilled Corn 8 ears corn Kosher salt Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Gluten-Free Cornbread 2/3 cup rice milk 1 tablespoon apple cider vinegar 3/4 cup All-Purpose Gluten-Free Flour Mix, recipe follows 1/2 cup cornmeal 1/2 cup cornflour 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon xanthan gum 1 teaspoon kosher salt, plus more for sprinkling 1/2 cup coconut oil, plus more for pans 1/3 cup agave nectar 1/3 cup applesauce 2 teaspoons pure vanilla extract 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your \buttermilk.\ In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the \buttermilk,\ and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. Recipe Courtesy of Shauna James Ahern
Fried Mortadella and Salami Sliders 6 ounces mortadella (in 2 thick slices) 8 slider rolls, split 1/4 cup stone-ground mustard Dill pickle chips, for topping Potato chips, for topping 6 ounces Genoa salami (in 2 thick slices) 4 thick slices havarti cheese Instructions: Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese. Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls.
Cheesesteak Pot Pie 4 ounces onions, small dice 3 ounces green bell peppers, medium dice 3 ounces red bell peppers, medium dice 6 tablespoons oil 2 pounds button mushrooms, quartered 2 pounds rib-eye steak, very thinly sliced 1 teaspoon salt 1 cup milk 1/4 cup heavy cream 6 ounces soft American cheese, such as Velveeta 3 ounces American cheese 6 baked puff pastry rounds, for serving Instructions: For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill. For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use. For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.
Rhubarb Salsa 1/2 cup chopped flat-leaf parsley 3 tablespoons drained capers, coarsely chopped 15 gherkins, finely chopped 1 small clove garlic, peeled and minced 1 tablespoon smooth Dijon mustard 2 tablespoons grainy mustard 1/2 teaspoon red wine vinegar Juice of 1 lemon 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 to 3 stalks (medium-size) rhubarb, outer layer peeled 1 tablespoon canola oil 1 tablespoon honey Instructions: In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed. Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick \rounds\. Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.
Apple Pie Cake 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1 round refrigerated pie dough (half of a 14-ounce package) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon baking soda 1/4 cup vegetable oil 1 cup packed dark brown sugar 1/2 cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups buttermilk 2 Granny Smith apples (about 1 pound), peeled and finely diced 1 cup packed dark brown sugar 3 large egg whites 1/2 teaspoon ground cinnamon 2 sticks unsalted butter, cut into pieces, at room temperature Instructions: Make the cutouts: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool. Make the cake: Reduce the oven temperature to 350˚ F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples. Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.) Spread the frosting on the cake. Decorate with the leaf cutouts.
Spiced Peaches and Cranberries in Phyllo Cups 1 (8-ounce) package phyllo dough (recommended: Athens) 1 (1-ounce) package sugar-free, fat-free white chocolate pudding and pie filling (recommended: Jell-O) 1 1/2 cups light soymilk (recommended: Soy Dream) 1/4 teaspoon ground cinnamon 1/4 teaspoon almond extract 1 (15-ounce) can raspberry-flavored chunky peaches, drained (recommended: Del Monte) 1 cup fat-free whipped topping 2 tablespoons dried cranberries Instructions: Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside. Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough. Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely. In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes. Once pudding is set, stir peach chunks and whipped topping into bowl until just combined. Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.
Lighter Creamy White Bean Dip 2/3 cup reduced-fat 2-percent cottage cheese 1 tablespoon apple cider vinegar 1/2 teaspoon dried thyme One 15.5-ounce can cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper 2 teaspoons good quality olive oil Pinch smoked or sweet paprika Chopped chives, for garnish Instructions: Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour. Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.
Crab Parfait 3 tablespoons mayonnaise 1/2 teaspoon ketchup Pinch cayenne pepper 1/2 teaspoon dry mustard 1 shallot, minced 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste 1 pound crabmeat, shredded 1 tablespoon capers 2 mangoes, diced 2 cups baby mixed greens, chopped fine Toasted baguette slices Instructions: To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.

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