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Halloween Strawberry Shortcake Skull Cake 4 ounces white chocolate melting wafers 1 tablespoon unrefined coconut oil 4 ounces strawberries, sliced Nonstick cooking spray, for the pan 1 1/2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 large egg, at room temperature 1/2 cup sour cream 8 ounces strawberries, sliced 2 teaspoons granulated sugar 2 cups sweetened whipped cream 8 ounces strawberries, finely chopped 2 tablespoons granulated sugar 1 1/2 teaspoons lemon juice 1 1/2 teaspoons pure vanilla extract 1/2 cup heavy cream 3 ounces red candy melting wafers Instructions: For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes. Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes. Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve. For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners' sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and smooth the top. Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely. Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices. Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream. For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes. When ready to serve, pour the hot sauce over the center of the chocolate skull.
Puff Pastry-Wrapped Angel Hair Pasta Pie Kosher salt and freshly ground black pepper 12 ounces angel hair pasta 2 tablespoons olive oil 5 spicy Italian sausage links (about 1 pound) 1 small onion, chopped 1 clove garlic, minced 1 tablespoon tomato paste One 28-ounce can crushed tomatoes Nonstick cooking spray, for the springform pan 2 sheets puff pastry from a 17.3-ounce package One 9-ounce package frozen chopped spinach, thawed and squeezed dry 12 ounces shredded mozzarella Instructions: Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside. Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat. Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape. Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.
Ward Winning Ribs (Sticky Ribs) 1/2 cup brown sugar 2 teaspoons seasoning salt (recommended: Lawry's) 1 tablespoon coarsely ground black pepper 1 rack baby back ribs, skinned 1 cup apple juice 1/2 cup favorite BBQ sauce, or more to taste 1/8 cup honey, or more to taste Instructions: In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better). Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours. After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.
Green Bean and Mushroom Salad 1 1/2 pounds haricots verts or tender green beans 4 tablespoons extra-virgin olive oil Kosher salt 2 lemons 2 large shallots, sliced 10 ounces cremini mushrooms, very thinly sliced 1 cup coarsely chopped walnuts 2 teaspoons sugar 1/4 cup coarsely chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool. Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
Pan Forte with Warm Pecorino Rice paper 2 3/4 cups whole almonds, skin on and toasted 1 teaspoon cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 teaspoon finely ground black pepper 1 cup plus 2 tablespoons flour 1 tablespoon cocoa powder 1 pounds assorted dried fruit: raisins, figs, cherries, plums, apricots, and currants, cut up into 1/2-inch pieces 2/3 cup honey 1 cup sugar 4 slices pecorino, 1/4-inch thick Extra-virgin olive oil, as an accompaniment Instructions: Place a sheet of parchment paper on a sheet pan then place a piece of rice paper down and 4 (4-inch) flan rings on that. In a large bowl, combine the toasted nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Add the cut up fruit and toss. In a small saucepan, combine the honey and sugar and bring it to a boil without stirring, brushing down the walls of the pan occasionally to avoid sugar crystals from forming. Cook to softball stage (240 degrees) then pour over the fruit mixture. Stir quickly to combine. It will be sticky and thick. Preheat oven to 300 degrees F. Dip your hands into water and grab a handful (about 1/4) of the mixture. Pack it into the rings and bake for 1 hour until slightly puffed up on top and the surface is no longer shiny. Remove from the oven and cool in the ring. Trim the rice paper to the edge of the mold and wrap in plastic to store at room temperature. To serve, cut wedges and place them on plates. Heat up a flat top griddle or large frying pan and cook the slices of cheese on one side until lightly browned then flip them over to brown the other side. The center will get gooey. Place next to the pan forte, drizzle with olive oil, and serve with some good crusty Italian bread.
Baked Cavatappi with Sausage Kosher salt 8 ounces cavatappi or other corkscrew pasta 12 ounces loose lean turkey sausage 1/4 cup extra-virgin olive oil 1 small onion, finely diced 1 large clove garlic, grated 2 teaspoons herbes de Provence 1 28-ounce can crushed tomatoes Freshly ground pepper 1 cup part-skim ricotta cheese 1/2 cup shredded Italian cheese blend 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1 romaine lettuce heart, chopped Instructions: Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon. Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce. Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes. Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.
The Cusimano Special ('Da Cuz, for short) 6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers 6 tablespoons butter 2 large yellow onions, thinly sliced 4 cloves garlic 4 tablespoons AP flour 1 1/2 cups milk 1 1/2 cups shredded provolone cheese Neutral oil, such as refined oil or safflower oil, in squeeze bottle 1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter 1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic 1 1/2 cups beef bone broth or stock or consomme Italian rolls, hoagie rolls of choice Hot Italian cherry pepper rings, Cento preferred brand 1 jar giardiniera (Italian hot pickled vegetables) in brine not oil Instructions: Gather your ingredients. Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once. When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers. In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet. Preheat a large cast-iron skillet over medium-high heat. Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover. Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer. Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed. To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
Home Cured Herring 2 cups dry white wine 1 cup white vinegar 1 cup water 1/2 cup fine sea salt 1/2 cup light brown sugar 3 tablespoons pickling spice 2 to 3 dry hot peppers 1 large onion, peeled and thinly sliced 1 tablespoon black peppercorns 2 pounds scaled and gutted fresh herring Instructions: In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat. Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days. Serve with black bread, sour cream, and onions.
Mojo Mahi Mahi with Toasted Quinoa 1 cup fresh lime juice plus 1 teaspoon lime zest 3/4 cup fresh orange juice plus 1 teaspoon orange zest 1/4 cup extra-virgin olive oil 1 tablespoon fresh oregano 1 tablespoon coarsely chopped shallots 2 teaspoons ground cumin 1 teaspoon capers 6 cloves garlic 1 bunch fresh cilantro (stems and leaves) Kosher salt and freshly ground black pepper Four 6-ounce mahi-mahi filets, boned and skinned Neutral oil, for oiling the grill Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Toasted Quinoa, recipe follows Tomato Mango Cucumber Relish, recipe follows Grilled Red Cabbage Salad, recipe follows 2 cups red quinoa 4 tablespoons extra-virgin olive oil 1 cup diced sweet onion 1 tablespoon minced garlic 2 cups low-sodium chicken broth 1/4 cup white wine 1 lemon, juice and zest Kosher salt and freshly ground black pepper 1/2 cup chopped fresh basil 1/2 cup chopped oil-packed sun-dried tomatoes 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon ground cumin 4 Roma tomatoes, finely diced 1 hothouse cucumber, finely diced 1 mango, diced 1 shallot, minced Kosher salt and freshly ground black pepper 1/4 cup rice vinegar 3 tablespoons white miso paste 2 tablespoons lime juice 2 teaspoons sugar 1 teaspoon sesame oil 1 teaspoon low-sodium soy sauce 1/2 teaspoon chili flakes Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small head red cabbage, cut into 1/2-inch wedges through the root (so they stay intact) 1/2 cup shredded carrots 1/2 cup bias-cut scallions 1 cup golden raisins, bloomed in hot water Instructions: For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag. For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes. Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad. Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly. In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing. Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together. Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify. Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins.
Angel Food Cake with Warm Cherry Sauce 1 (12-ounce) bag frozen cherries 1/4 cup golden raisins 1/4 cup apple brandy, (recommended: Apple Jack brand) 2 tablespoons butter 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch ground cloves 4 slices store-bought angel food cake 1/2 cup sour cream Instructions: Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes. Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
Nantucket Bay Scallops Crudo 1/2 pound Nantucket Bay scallops 1/2 lemon, juiced Pinch coarse sea salt 2 turns fresh black pepper 4 tablespoons extra-virgin olive oil, from Ocane, preferably 2 sprigs fresh cleaned chervil Instructions: Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.
Instant Pot Chicken Adobo 4 chicken legs, thighs and drumsticks separated Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1/3 cup soy sauce 1/4 cup sugar 1/4 cup white distilled vinegar 5 cloves garlic, smashed 2 bay leaves 1 large yellow onion, sliced 2 scallions, sliced Cooked rice, for serving Instructions: Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves. Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
S'mores Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 1/2 cups graham-flavored cereal, such as Golden Grahams 1 cup mini marshmallows 1/2 cup semisweet chocolate chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 25 to 30 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Spicy Sausage and Apple Pancakes 1 pound ground pork 1/4 cup Thai chili garlic sauce 1/4 cup dark brown sugar 2 cups self-rising flour 3 tablespoons dark brown sugar 1 1/2 cups milk 1/3 cup vegetable oil 3 eggs 2 tablespoons red food dye 2 tablespoons pure apple extract 1 teaspoon vanilla extract 4 small red apples Maple syrup, for serving Instructions: For the sausage: Begin by browning the sausage in a pan over medium heat. Stir in the Thai chili garlic sauce and brown sugar and cook for 10 to 15 more minutes. Remove from the pan and set on paper towels to drain. For the pancakes: Mix the flour and sugar together. Whisk in the milk, oil and eggs. Add the food dye and extracts and mix well. Core the apples and remove any seeds, then slice in round slices. Heat a griddle to 300 degrees F. Drop batter by spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add an apple slice to the top of each pancake, then flip. Cook until both the apple slice and the pancake have browned, an additional 1 to 2 minutes. Then remove, placing the pancakes apple-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh apple. Repeat with remaining ingredients. Place a stack of pancakes on a plate and spoon warm crumbled sausage over the top, then drizzle with maple syrup and serve.
Declans Salad with Crusty Croutons 6 cups mixed baby greens About 1/4 cup extra virgin olive oil Juice of 1 lemon, about 2 tablespoons Salt and freshly grated pepper to taste Instructions: Wash salad by immersing in a sinkful of cold water and swirling around. Lift greens out of sink into salad spinner or clean cotton pillowcase and spin like crazy. Fun for the whole family. Toss salad greens gently with olive oil in a large wooden bowl. Sprinkle on lemon juice and toss again. Finally, season to taste with salt and freshly ground pepper, toss again, and serve. Eat with your fingers.
Sweet Potato and Celery Root Fries 2 large sweet potatoes 1 large celery root, peeled 1 teaspoon cayenne pepper 1/2 teaspoon Hungarian paprika 1/2 teaspoon Chinese 5-spice powder 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 3 tablespoons olive oil Instructions: Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately.
Roasted Apricots with Mascarpone and Pistachios 6 ripe apricots, cut in half and pit removed 2 tablespoons extra-virgin olive oil 1/4 cup granulated sugar Kosher salt 1/2 cup cold heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup mascarpone cheese 1/4 cup crushed pistachios, toasted Instructions: Preheat the broiler and line a medium baking sheet with aluminum foil. Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes. Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes. In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined. Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately.
Bee's Knees 8 ounces gin 4 ounces lemon juice 4 ounces Honey Simple Syrup, recipe follows Lemon peel, for garnish 1/2 cup honey Instructions: Vigorously shake the gin, simple syrup and lemon juice over ice, and strain into a chilled cocktail glass. Garnish with the lemon peel. In a small saucepan over medium heat the honey and 1/2 cup water until incorporated and dissolved. Cool to room temperature before using.
Honey Glazed Ham Sandwiches 8 potato rolls 8 slices honey-glazed ham 8 slices Brie 1 small handful baby arugula Strawberry jam, for spreading Instructions: Split the rolls in half. Divide the ham among the bottom halves. Top each biscuit with a thin slice of Brie cheese and a sprinkling of baby arugula. Spread the top halves with some jam, and then sandwich together the halves to serve.
Caesar Salad With Bacon, Brussels Sprouts and Basil 1 pasteurized large egg yolk 1 1/2 teaspoons dijon mustard 1 small clove garlic, grated Kosher salt and freshly ground pepper 1/2 cup fresh lemon juice 1 1/2 teaspoons caper brine (from a jar of capers) 1/3 cup extra-virgin olive oil 1/2 cup canola oil 2 anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar 1/2 pound sliced bacon, cut into small pieces Canola oil, for frying 1 tablespoon capers 2 cups Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts) Kosher salt 2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces 1/2 cup fresh basil leaves 1/2 cup freshly grated parmesan cheese, plus a chunk for shaving over the salad Instructions: Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day. Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels. Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt. Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim
Spinach Fettuccine Primavera Salt 1 pound spinach fettuccine 2 carrots, peeled 2 medium zucchini 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 shallots, thinly sliced 2 cloves garlic, finely chopped 1 cup frozen green peas 1/2 cup dry white wine 1 cup vegetable or chicken stock Freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table 1/4 cup chopped flat-leaf parsley, a generous handful Instructions: Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time. Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.
Moroccan Couscous with Meat and Vegetables 2 quarts water (or beef broth) plus 2 cups to use during couscous procedure 1 large yellow onion, chopped 1 large tomato, diced 4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces 1 small bouquet parsley, approximately 1/2 cup 1/2 cup olive oil 1/2 teaspoon saffron 1/2 teaspoon ground ginger Salt, to taste 1 tablespoon black pepper 24 ounces couscous 1 pound green and yellow zucchini cut in half lengthwise 1 pound baby carrots 1 pound potatoes, any kind, peeled and cut into quarters 1/2 head cabbage, diced 1 pound peas, fresh or frozen 2 rutabagas, peeled and diced 2 large turnips, peeled and cut into quarters 1/2 cup butter, softened * Bay leaves and fresh thyme may also be added to the recipe * 2 to 3 whole jalapenos can also be added to the vegetables, then served separately Instructions: Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
Country Ham with Stone-Ground Grits and Redeye Gravy 1 cup stone-ground grits Coarse kosher salt and freshly ground black pepper Four 2-ounce slices country ham 1/4 cup brewed strong coffee Pats of butter, for serving Instructions: In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes. Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the \gravy\ has reduced to about 1/2 cup, 3 to 5 minutes. Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.
Sausage, Pepper and Onion Hoagies 3/4 pound sweet Italian sausage 3/4 pound hot Italian sausage 2 tablespoons extra virgin olive oil, 2 turns of the pan 2 large cloves garlic, crushed 1 large onion, thinly sliced 2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced Salt and pepper 2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped 3 tablespoons hot pepper juice, from the jar 4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain 1 tablespoon extra-virgin olive oil 3 tablespoons butter 1 large clove garlic 1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley Instructions: Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes. Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear. Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Sushi Rice Risotto 1 1/2 cups cooked short-grain white rice 2 1/2 tablespoons sushi vinegar, recipe follows 3 cups Dashi, recipe follows 1 teaspoon light-colored soy sauce 2 eggs, beaten 2 teaspoons grated fresh wasabi (* Chef's Note) 1 tablespoon shredded nori (kizami nori) 3 or 4 sprigs mitsuba leaves, minced, or chopped scallions or chives, for garnish 1/2 cup sake-mash vinegar (akazu), or regular white wine vinegar 1/2 cup rice vinegar 1/2 cup sugar 1/4 cup salt 1 piece dashi kombu, 4 by 6-inches 4 cups filtered spring water 1/2 cup loosely packed bonito flakes Instructions: Reheat the cooked rice in a steamer or microwave. Put the hot rice in a bowl and toss with the Sushi Vinegar. Let cool. Transfer the rice to a medium saucepan and pour the Dashi over it; stir to combine. Bring to a boil, uncovered. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Add the light-colored soy, then pour the eggs right over the rice without stirring. Cook for 10 to 15 seconds, until the eggs are barely set. Remove the pan from the heat. Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba. Serve immediately. In a large bowl add all the ingredients and stir to dissolve the sugar. Pour into a covered container. The sushi vinegar will keep for at least 2 months The night before using the dashi, wipe the kombu clean with a wet kitchen towel to remove any grit, but do not rub off the white powder; much of the flavor lies in its natural MSG. Place in a medium saucepan and add the spring water. Let stand at room temperature overnight. The next day, remove the kombu and bring the water to a simmer over medium heat. When it reaches a boil, remove from the heat and add the bonito flakes. Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes. Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl. Strain the dashi through the sieve. Use the dashi within a couple of hours of making. Do not refrigerate or freeze.
Easy Ghost Cake Nonstick cooking spray 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons cornstarch 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon baking soda 2 sticks (1 cup) unsalted butter, at room temperature 2 cups granulated sugar 3 tablespoons vegetable oil 1 tablespoon pure vanilla extract 3 large eggs, at room temperature 2 large egg yolks, at room temperature 2 cups buttermilk, well-shaken 4 sticks (2 cups) unsalted butter, at room temperature 3 tablespoons whole milk 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 6 cups confectioners\u2019 sugar (about 1 1/2 pounds) Black gel food coloring Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking spray. Line the bottom of each with parchment paper; lightly coat the paper with nonstick spray. Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f For the frosting: Meanwhile, beat the butter in a stand mixer on medium-high speed until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix the milk, vanilla and salt in a liquid measuring cup, then add it to the butter. Mix slowly on low speed until combined. Increase the speed to medium and beat until very smooth. Add half of the confectioners\u2019 sugar and beat on low speed until just combined. Scrape the bowl again with a rubber spatula. Add the remaining confectioners\u2019 sugar and beat on low speed until combined and smooth, 2 to 3 minutes. Scrape down the sides of the bowl, then mix on medium-low speed until fluffy and well combined, about 5 minutes. Transfer 1/2 cup of the frosting to a small bowl and mix in black gel food coloring until very pigmented. Set both bowls of frosting aside at room temperature until ready to assemble the cake. For assembling: Once the cakes have cooled completely, place the square cake, domed-side down, in the center of a large cutting board or platter (this will be the body of the ghost). Place the round cake domed-side down and cut in half with a sharp knife into 2 half-moons. Place one half-moon above the square cake with the cut-side adjoining the body (this will be the head of the ghost). Repeat with the other half-moon below the body (this will be the bottom of the ghost from which two arms will be cut). Next, cut a scalloped edge of 3 curves, each about 2 inches wide, into the bottom of the ghost, keeping the cake scrap intact as one piece. Then cut two oval-shaped arms from that cake scrap. Place one arm on each side of the ghost\u2019s body. There should be minimal cake scraps left; enjoy or save for another use. Use a little white frosting to help adhere the head, bottom and arms to the body. Frost the top and sides of the cake with the remaining white frosting, smoothing out the top with an offset spatula. Transfer the black frosting to a piping bag fitted with a small round pastry tip; pipe two eyes and a mouth onto the ghost. Serve right away or cover and refrigerate for up to 3 days.
My Mama's Marvelous Mulled Wine 2 bottles of Cabernet Sauvignon 1/2 cup brown sugar 12 whole cloves 4 cinnamon sticks 2 cups port (a sweet Portuguese wine) 2 cups brandy Instructions: Combine all the ingredients, except the port and brandy, into a large copper or cast-iron pot (not aluminum). Simmer while stirring occasionally. Reduce heat to low and simmer for 10 minutes. Add port and brandy. Heat for 30 seconds. Pour all into a large heat-resistant bowl or leave it in the pot.
Penne with Asparagus and Peppers 1 (9-ounce) package frozen cut asparagus 3/4 cup chicken stock 1/2 cup frozen chopped onion 1 teaspoon crushed garlic 1/2 cup roasted red pepper, cut into 1/2-inch strips 1/2 cup roasted yellow pepper, cut into 1/2-inch strips 1 teaspoon Italian seasoning 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon balsamic vinegar 12 ounces penne pasta, cooked per package directions 1/4 cup grated Parmesan Instructions: In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes. Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.
Twice Baked Poblano Peppers 6 to 8 poblano peppers Peanut oil 4 to 5 yukon gold potatoes 2 tablespoons butter 1/4 cup heavy cream, scalded Salt and pepper 1/8 cup grated Parmesan cheese 2 ears of corn, kernels removed and reserved 1/2 cup shredded mozzarella or Monterey Jack cheese Instructions: Rub poblanos with peanut oil and place under broiler until skin begins to blacken slightly, and rotate for even cooking. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 30 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes. Bring potatoes up to a boil in salted water and cook on simmer until tender. Remove and hand mash with 1 1/2 tablespoons butter, scalded cream, salt and pepper and grated cheese. In a saute pan add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture. Begin to fill peppers with potato mixture, being careful so as not to break flesh. Place on a sheet tray, top with shredded cheese and melt under broiler. Plate peppers using Jicama Slaw for accompaniment
Creole Baked Chicken 8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts 1 fresh lemon, halved 2 tablespoons onion powder 2 teaspoons dried thyme 1 teaspoon dried rosemary, ground to a powder with a mortar and pestle 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon grapeseed oil 1 shallot clove, minced 1 clove garlic, lightly crushed with the side of a knife blade and minced 1/2 teaspoon finely minced fresh rosemary leaves 1 teaspoon fresh thyme leaves, minced 1 (29 to 32-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 cup halved grape tomatoes 1 red bell pepper, stem and seeds removed, and diced 1 yellow bell pepper, stem and seed removed, and diced 1 small white onion, diced 1/2 teaspoon cayenne pepper 1 teaspoon Creole seasoning 4 tablespoons butter, cubed Instructions: Preheat oven to 350 degrees F. Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest. Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter. Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.
Gazpacho 2 1/2 pounds vine-ripened or canned tomatoes, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 small onion, chopped 1 medium cucumber, peeled, seeded, and chopped 2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt 3 tablespoons red-wine vinegar, or to taste 1 tablespoons olive oil Ice water or tomato juice for thinning soup Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish Instructions: In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight. Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
Black Raspberry Ice Cream Sandwiches 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 1/3 cup sour cream Sanding sugar, for sprinkling 2 pints black raspberry chip ice cream Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream. Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.
Curry Pork Burgers with Spicy Ketchup 2 1/2 pounds ground pork 2 teaspoons ground coriander 2 teaspoons curry powder 2 teaspoons Worcestershire sauce 1 teaspoon cayenne pepper 3 scallions, chopped 2 large clove garlic, finely chopped Salt and freshly ground black pepper 2 tablespoons olive oil 6 hamburger buns 1 head butter lettuce 2 to 3 tomatoes, sliced Spicy Ketchup, recipe follows 1 clove garlic, minced 1 tablespoon butter 1 cup ketchup 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper 1 scallion, finely chopped Instructions: In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup. In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.
Orzo Salad with Giardiniera and Sun-dried Tomato Vinaigrette 1 1/2 cups orzo or any small pasta 1 cup chopped oil-packed sun-dried tomatoes 1/2 cup reduced-sodium chicken or vegetable broth 1 tablespoon red wine vinegar 2 cloves garlic, chopped 1 teaspoon dried oregano 2 cups giardiniera garden vegetable mix, drained 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Cook the pasta according to the package directions. Drain and transfer to a large bowl. Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper. Serve warm, at room temperature, or chilled.
Jam Bread Pudding 1 loaf challah or fruit nut bread or a mix of leftover rich and flavorful breads 2 cups half-and-half 2 cups heavy cream Pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup granulated sugar 1/2 cup marmalade or another jam of your choice Confectioners' sugar Instructions: Remove the crust from the loaf of bread and slice into 1/2-inch thick slices. Reserve 5 slices for the top. Cut the remaining bread into cubes. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast. Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once. Fill a 2-quart flameproof souffle dish halfway with soaked bread cubes. Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes. Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively. If there is any remaining custard, pour it onto the slices to let it soak in. Let soak in the refrigerator another 30 minutes (or overnight). Preheat oven to 350 degrees F. Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 35 to 40 minutes. Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly. Serve warm or chilled.
Raspberry Tea Cookies (Ciastka Z Konserwa) 1 cup (2 stick) unsalted butter, room temperature 1/3 cup sugar 3/4 cup raspberry preserves 1 large egg yolk 1/4 teaspoon almond extract 1 lemon, zest grated 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 cup chopped almonds Instructions: Preheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool.
Kasha with Bowties 3 cups farfalle or bow tie pasta 1 cup medium roasted buckwheat groats 1 egg, lightly beaten 2 tablespoons vegetables oil 1 onions, thinly sliced 1 tablespoon white wine vinegar and 2 tab water 1 tablespoon sugar 1 3/4 cups chicken broth Sour cream; minced dill and dill fronds Instructions: Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.
Corned-Beef-and-Cabbage Rolls 6 Savoy cabbage leaves 1/4 cup mayonnaise 1/4 cup chopped parsley and/or dill 1/2 pound corned beef, cut into strips 2 slices rye bread, cut into strips Whole-grain mustard, for serving Instructions: Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half. Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves. Toss the corned beef with the mustard in a small bowl. Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
Chocolate White Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Cabernet Steak and Mushrooms 2/3 cup finely chopped onion 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish 1/4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish 1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish 1 teaspoon chopped fresh basil leaves, plus sprigs for garnish 2 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 New York strip steaks, 1 1/2 to 2 inches thick 4 large portobello mushrooms 1 cup dry cabernet sauvignon Instructions: Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator. Preheat a grill to high heat. Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving. Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.
Dragon's Blood Punch (non-alcoholic) 1 (46-ounce) can red punch (recommended: Hawaiian Punch) 1 (46-ounce) can apple juice 1 (48-ounce) bottle cranberry juice 1 (2-liter) bottle ginger ale Ice cubes Berry vodka, optional Orange liqueur, optional Instructions: Combine all ingredients in a large punch bowl or pot. Add ice and stir. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur. Ladle into serving glasses.
Spaghetti and Meatball \Stoup\ (thicker than soup, thinner than stew) 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 carrot, peeled and chopped into a small dice 1 medium yellow skinned onion, chopped 2 small ribs celery from the heart, chopped 3 cloves garlic, chopped 3 cups tomato sauce or one 14-ounce can plus one 8-ounce can 3 cups chicken stock, available in a box on the soup aisle 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table 1/2 cup Italian bread crumbs, a few handfuls 1 large egg, beaten 2 tablespoons chopped parsley leaves 1/2 pound spaghetti, broken in half 1 cup basil leaves, torn or shredded 1 loaf Italian crusty bread, for dunking Instructions: Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls. Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove \stoup\ from the stove. Serve soup with bread and cheese.
Hot Dates 1 package (8 ounces) pitted dates 1 can (15 ounces) pineapple chunks, drained 1 package bacon, slices cut in 1/2 Instructions: Preheat the broiler and set a rack 6 inches from the heat source. Place a pineapple chunk in each date. Wrap a half slice of bacon around each stuffed date and secure with toothpick. Broil 6 inches from heat source, turning occasionally, until bacon is crisp on all sides. Drain on paper towels. Serve warm.
Shaved Sweet Tea Ice 1 cup water 1 cup sugar 6 black tea bags 8 cups ice 1 1/2 cups water 3 lemons, 2 juiced and 1 cut into wheels 1 or 2 shots (3 ounces) limoncello, optional Mint sprigs, for garnish Instructions: For the tea syrup: Bring the water and sugar to a boil in a small saucepot. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and let the tea syrup cool completely. For the shaved ice: In a blender, combine the ice, water, lemon juice, limoncello if using, and all of the tea syrup. Puree until smooth. Pour the tea ice into tumblers, and garnish with a lemon wheel and a mint sprig.
German Potato Salad 2 pounds Yukon gold potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white vinegar 1/4 cup sugar 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons minced chives, for garnish Instructions: Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Turkey Waldorf Salad 2 cups shredded leftover turkey meat 2 stalks celery, sliced 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish 1 crisp apple, such as Gala or Macintosh, cored and chopped 1 cup red seedless grapes, halved 1/2 cup pecans, toasted, and coarsely chopped 1/2 cup non-fat yogurt 2 tablespoons mayonnaise 1 teaspoon honey 1/4 teaspoon salt, plus more as needed 1 small celery root, peeled and cut into matchsticks Freshly ground black pepper Instructions: In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad. To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Air Fryer Spinach, Pepper and Havarti Frittata Nonstick cooking spray 8 large eggs Kosher salt and freshly ground black pepper 2 cups loosely packed baby spinach leaves, roughly chopped 1 small red, yellow or orange bell pepper, finely chopped (about 3/4 cup) 2 scallions, finely chopped 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 1 cup grated Havarti (about 4 ounces) 1/4 cup grated Parmesan Instructions: Spray an 8-inch round nonstick cake pan with cooking spray. Whisk the eggs in a large bowl with 1 teaspoon salt and several grinds of pepper. Add the spinach, pepper, scallions, basil and parsley and stir to combine. Fold in the Havarti and Parmesan. Preheat a 3.5-quart air fryer to 310 degrees F. Pour the mixture into the prepared cake pan and place in the basket. Cook until the frittata is slightly puffed, deep golden and a tester inserted in the center comes out clean, about 25 minutes. Let the frittata cool in the pan for 10 minutes before unmolding. To unmold, invert onto a plate, then invert again, browned-side up, onto a serving plate.
Homemade Chicken Broth 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards 2 large Spanish onions (about 2 pounds), left whole and unpeeled 1 large red bell pepper, cored, seeded, and cut into quarters 1 large head garlic 1 large bunch fresh cilantro 2 teaspoons black peppercorns 2 bay leaves 1/2 teaspoons achiote (annatto) seeds, optional 1 ham hock, optional Instructions: Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot. Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes. Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth. Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.
Giant Creamsicle Cake 1 15- to 16-ounce box vanilla cake mix (plus required ingredients) 1 1 1/2-quart rectangular carton orange sherbet 1 16-ounce tub white frosting 1 10-ounce bag mini marshmallows 1/4 cup water Red and yellow food coloring 2 1-pound boxes confectioners' sugar 4 tablespoons unsalted butter, softened Instructions: Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely. Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you\u2019ll have 4 strips). Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula. Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour. Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite. Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer. Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer. Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar\u2013dusted surface until large enough to cover the entire cake. Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.
Summer Veggie Kebabs 4 baby bell peppers 2 large shallots, peeled, halved 1 chayote squash, seeded, cut into 1 1/2-inch chunks 1 yellow summer squash, cut into 1 1/2-inch chunks 4 flat metal skewers 2 tablespoons olive oil 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 teaspoon ground cumin 1/4 teaspoon smoked paprika 2 tablespoons agave syrup 1/2 lemon, juiced Instructions: Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes. Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.
Holiday Cookie Tree Centerpiece 6 1/4 cups Pillsbury BEST® All Purpose Flour 3/4 tsp. salt 3 sticks Crisco® Baking Sticks All-Vegetable Shortening or 3 cups Crisco® All-Vegetable Shortening 1 1/2 cups sugar 2 tsps. vanilla extract 5 large egg yolks 1/2 cup orange juice 1 (10-count) set star-shaped cookie cutters in graduated sizes (2\ to 8\ diameters) em Royal Icing: /em 4 cups powdered sugar 3 tbsps. meringue powder 1/2 cup warm water Holiday decorator sprinkles Instructions: COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight. HEAT oven to 350 degrees F. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.) Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely. STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.) Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles. PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm.
Oatmeal Pancakes 3/4 cup whole wheat flour (see Cook's Note) 3/4 cup quick-cooking oats 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 cup milk 3 tablespoons unsalted butter, melted and cooled, plus more for the pan 1 large egg Vanilla yogurt and sliced strawberries, for serving Instructions: Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally. Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed. Serve the pancakes with a dollop of yogurt and sliced strawberries.
Maple Rob Roy 2 ounces blended scotch 3/4 ounce pure maple syrup 3/4 ounce dry vermouth 1/2 ounce sweet vermouth 3 dashes of Angostura bitters Cocktail cherry, for garnish Instructions: Combine the scotch, maple syrup, dry and sweet vermouth and the bitters in a cocktail shaker with ice. Stir well until cold, then strain into a cocktail glass. Garnish with a cocktail cherry.
Quick Lemon Cottage Cake 1 cup lemon curd, found on jellies and jams aisle 3 tablespoons water 1 lemon, zested 4 (1-inch) slices pound cake 1 pint fresh raspberries Mint sprigs for garnish, optional Instructions: Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.
Orange-Maple Butternut Squash Mash 1 butternut squash (3 to 3 1/2 pounds) Kosher salt 2 teaspoons ground coriander 4 tablespoons unsalted butter, cut into 4 pieces 1 tablespoon orange zest 2 tablespoons pure maple syrup Instructions: Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces. Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.) Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl. Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace 1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed 1 tablespoon canola oil 1 cup dried figs, stems removed 2 cups chambourcin wine 2 tablespoons unsalted butter 2 medium shallots, sliced thin 1 cup shiitake mushrooms stemmed and thinly sliced 1/2 cup rich poultry stock 1/2 teaspoon rosemary, finely chopped Salt and pepper Instructions: Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.
Oh Yeah Baby Glazed Carrots 1 (1-pound) bag baby carrots 4 tablespoons unsalted butter 1/4 cup water 1/4 cup maple syrup 1/4 cup orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt Instructions: Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Using an oven mitt or pot holder, remove from the heat and serve.
Chocolate-Avocado Mousse 1/2 cup semisweet chocolate chips, such as Ghirardelli 4 very ripe (8 ounce) avocados, peeled and pitted 1/2 cup agave 1/2 cup unsweetened cocoa powder 1 tablespoon pure vanilla extract 1/4 teaspoon fine salt Fresh raspberries, for garnish Instructions: Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
Carrot Soup 3 tablespoons unsalted butter 1 medium Spanish onion, finely chopped 3 cloves garlic, finely chopped 10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note) 8 cups chicken broth, homemade or low-sodium canned 2 tablespoons sugar 1 teaspoon kosher salt 1 teaspoon freshly squeezed lemon juice Freshly ground black pepper to taste Instructions: Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more. Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool. Working in batches, transfer the carrot mixture to a blender and puree until smooth. Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.
Grilled Corn and Tomato Salad 4 ears corn, shucked 2 garlic cloves 1 teaspoon salt 1/8 cup balsamic vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 pounds heirloom tomatoes, quartered and seeded Instructions: Heat a grill. Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels. Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.
Beg for More Divine Potato Purses 3 sweet potatoes 2 egg yolks 1/2 cup all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon salt Phyllo dough Butter, for brushing phyllo Oil, for deep frying Caramel Sauce, recipe follows Powdered sugar, for garnish 2 cups sugar 1/4 cup water 4 ounces unsalted butter 1/4 cup cream Instructions: Preheat the oven to 350 degrees F. Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill. Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls. Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F. Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough. Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar. Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool.
Jicama Salsa 1 (1 1/2 pound) jicama, peeled and diced 1 Granny Smith apple, peeled, cored and diced 1/2 small red onion, diced 3 tablespoons lime juice 2 tablespoons vegetable oil 1 tablespoon sugar 2 teaspoons hot sauce (recommended: Frank's Red Hot) 1 tablespoon chopped cilantro leaves 1 tablespoon chopped mint leaves Pinch kosher salt and freshly ground black pepper Instructions: Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
Fresh Vegetable Spring Rolls with Two Dipping Sauces 1 cup shredded Napa cabbage 1 cup shredded carrot 1/2 cup finely sliced green onion 1 red pepper thinly sliced 6 large shiitake mushrooms, grilled and sliced thin 2 cups bean sprouts 1/2 cup chopped cilantro Salt and freshly ground pepper 8 very thin 8-inch square spring roll wrappers Garlic-Soy Dipping Sauce, recipe follows Spicy Peanut Dipping Sauce, recipe follows 1/2 cup soy sauce 1/4 cup rice vinegar 2 tablespoons peanut oil 1 teaspoon hot sesame oil 1 teaspoon minced garlic Pinch of sugar 2 tablespoons finely chopped garlic 1/2 cup smooth peanut butter 1/2 cup soy sauce 1 teaspoon sugar 1 tablespoon rice vinegar 1 tablespoon hot chile oil 1/2 cup cilantro leaves, finely chopped Instructions: Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces. Combine all ingredients in a small bowl. Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.
Lemon Bunuelos 1/2 cup lemon juice 1/2 cup whole milk 5 Tbs. STAR Extra Light Olive Oil plus oil for deep-frying 1/4 tsp. salt 1 Tbs. grated lemon peel 1 cup all-purpose flour 4 eggs Powdered sugar Instructions: In saucepan, bring lemon juice, milk, 5 Tbs. olive oil, salt and lemon peel to a boil. With wooden spoon, vigorously stir in all the flour until dough forms a ball. Beat in eggs, one at a time, incorporating each completely. Set aside. Pour olive oil into large skillet to reach depth of 2 inches. Heat to 375 degrees F. Pinch off 1-inch pieces of dough and carefully lower into hot oil using slotted spoon. Fry until deep golden, about 1 minute. Transfer to paper towels to drain. Dust with sugar. Serve hot.
Peach Cobbler Cupcakes Baking spray with flour, for spraying the tin 1/2 cup pecan halves 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs, at room temperature 1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from about 1/2 lemon) 1/3 cup sour cream 24 frozen peach wedges, thawed and patted dry 1/4 cup peach preserves Pecan Crumble: 1/3 cup all-purpose flour 1/3 cup pecan halves, chopped 1/4 cup light brown sugar 4 tablespoons unsalted butter, melted Pinch fine salt Cream Topping: 1 cup heavy cream 1/4 cup sour cream 1 tablespoon confectioners' sugar Instructions: For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray. Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves. For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble. For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes. Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.
Mini Meatball Pasta Bake 12 ounces ground beef 12 ounces Italian sausage 1/4 cup rolled oats 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley 1/4 teaspoon dried oregano Splash of milk 1 large egg, beaten Kosher salt and freshly ground black pepper Olive oil, for browning Olive oil, as needed 3 cloves garlic, minced 1 yellow onion, chopped One 28-ounce can diced tomatoes One 12-ounce can tomato paste 2 cups hot water 1/4 cup chopped fresh parsley 1 tablespoon sugar Kosher salt and freshly ground black pepper 1/4 cup chopped fresh basil 1 pound ziti or mostaccioli pasta 16 ounces fresh mozzarella, cut into cubes 1/2 cup grated Parmesan Instructions: For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet. To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside. For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool. For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool. To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan. If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve. If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.
Healthy Green Smoothie 1 cup chopped fresh pineapple, plus a pineapple wedge for garnish 1 cup packed chopped kale (stems removed) 1 cup frozen green grapes 1 tablespoon fresh lemon juice 1 teaspoon finely grated fresh ginger 1 teaspoon ground flaxseed Instructions: Put the pineapple, kale, frozen grapes, lemon juice, ginger and flaxseed into a blender. Blend on high until very smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a pineapple wedge.
DIY Chocolate Shell Coating 6 ounces semisweet chocolate, chopped into small pieces 6 tablespoons vegetable shortening or virgin or extra-virgin coconut oil 1/4 teaspoon vanilla extract, optional Kosher salt Instructions: Melt the chocolate, shortening, vanilla and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the melted chocolate mixture into a small bowl. Pour over ice cream and let harden, or use as a coating for snacks like fruit or pretzels.
Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Smashed Red-Skinned Potatoes with Herb Oil 2 1/2 pounds medium red-skinned potatoes, halved Kosher salt 1 1/2 cups loosely packed fresh Italian parsley (about 1 bunch) 1/4 cup olive oil 2 tablespoons chopped fresh chives 2 tablespoons fresh oregano leaves 1 small clove garlic 1/2 cup whole milk, warmed 4 tablespoons unsalted butter, melted Instructions: Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes. While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily. Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.
Cumin Cilantro Duck Breast with Apricot Jus and Japanese Eggplant 1/4 cup canola oil 1/2 shallot, roughly chopped 1 tablespoon pink peppercorns 1 bay leaf 4 sprigs thyme 2 tablespoons sugar 1/2 cup plus 1 tablespoon sherry vinegar 1/2 cup red wine 1 1/2 cups duck and veal demi-glace 1/4 cup dried apricots, diced 1 tablespoon unsalted butter 2 duck breasts Kosher salt and freshly ground black pepper 2 tablespoons cumin seeds, toasted and coarsely ground 1 small bunch cilantro stems, minced (about 1/3 cup) 2 tablespoons honey 2 baby Japanese eggplants, halved lengthwise and scored 1/2 cup toasted hazelnuts, halved Micro arugula, for garnish Micro bulls blood, for garnish Micro edible flowers, for garnish Instructions: Heat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring occasionally, until the shallots are softened and translucent, 5 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes until reduced and slightly thickened. Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and reduce for 5 minutes until thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and remove from the heat. Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, until the duck reaches an internal temperature of 130 degrees F for medium rare. Remove from the pan and allow to rest. Reserve some of the duck fat. Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mixture, making sure to firmly press onto the duck to ensure it\u2019s nicely adhered. Slice the duck lengthwise. Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes. Serve the duck with the apricot jus alongside the eggplant. Garnish with the toasted hazelnuts and microgreens.
Waka Waka Salad Appetizer 1 cup canola oil 1 cup red wine vinegar 1/4-ounce minced garlic 1/4-ounce minced ginger 1/2 packet ramen oriental seasoning Pinch salt Pinch ground black pepper 1/2 head napa cabbage, sliced 1/8-inch thick 1/4 head red cabbage, sliced 1/8-inch thick 1/2 head green cabbage, sliced 1/8-inch thick 2 red onions, julienne 2 carrots, peeled and shaved 4 tablespoons chopped cilantro leaves 3 ramen noodle bunches, broken into small pieces 24 fried wonton skins 3/4 cup finely chopped Spanish peanuts, for garnish Instructions: For the Waka Waka Salad: In large plastic bowl combine the oil, vinegar, garlic, ginger, ramen seasoning, and salt and pepper. Whisk together to incorporate. Mix the cabbages, onions, carrots, cilantro, and ramen noodles in a large bowl. Whisk the dressing and add to the salad 10 minutes prior to serving. Toss thoroughly. Put equal portions of the dressed cabbage on the wonton skins, and garnish with the chopped peanuts. Arrange on a serving platter and serve.
Baby Spring Vegetable with Truffle Cheese Fondue 2 ounces butter 2 ounces flour 1 cup milk, scalded Pinch nutmeg 1 tablespoon truffle oil 3 ounces shredded white cheese (cheddar for example) 1-ounce grated Parmesan cheese Salt and pepper to taste 1 bunch chives, chopped Slivers of fresh truffles (if available) 6 baby artichokes 2 baby bok choy 1/2 pound white asparagus (substitute green if white is unavailable) 1 bunch baby carrots 1/4 pound haricots verts 1 red pepper, julienned 10 yellow pear tomatoes Instructions: Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles. SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.
Grilled Portobello Mushrooms with Hummus and Feta Cheese 4 large portobello mushrooms Sea salt, preferably gray sea salt, and freshly ground black pepper Olive Oil 1 (8-ounce) container hummus Feta cheese 1 loaf good crusty bread, cut into 4 sections Instructions: Preheat the grill. Pop out the stem from all of your portobello mushrooms. Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper. Cook mushrooms over a hot fire for about 4 minutes on each side. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast. Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.
Smoked Sausage and Cabbage Soup 1/4 cup grapeseed oil 2 cups diced carrot 2 cups diced celery 2 cups diced yellow onion 2 tablespoons chopped garlic 1 small head green cabbage, shredded 1 pound Polish kielbasa, diced 1/4 cup whole-grain mustard 3 quarts chicken broth 6 tablespoons unsalted butter 3 ounces all-purpose flour Kosher salt and black pepper Instructions: In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes. In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.
Cosmopolitan 2 ounces vodka 1 ounce orange liqueur 1 ounce cranberry juice cocktail 3/4 ounce fresh lime juice Instructions: Fill a cocktail shaker halfway with ice. Add the vodka, orange liqueur, cranberry juice cocktail and lime juice. Shake well, then strain into a cocktail glass.
Coffee Ice Box Cake Pieces of storebought angel food cake or sponge cake or lady fingers About 2 cups double or triple strength coffee mixed with rum or other liqueur of choice Sweetened Whipped cream mixed with sugar or chopped nuts or powdered sugar Instructions: This recipe is more a \strategy\ than a real recipe. The idea is to quickly soak the cake or lady fingers in coffee and set a layer in a 8-inch square glass baking pan. Cover with a layer of whipped cream flavored to taste, layer soaked cake, then whipped cream; do two layers at least Refrigerate, covered overnight. VARIATIONS: If you like this idea with fruit, then soak cake in diluted liqueur, then sandwich cream and fruit in between.
John Scharffenberger's Favorite Brownies 6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate 3/4 cup butter 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup flour 1 cup chopped nuts (optional) Instructions: Heat oven to 325 F. Melt chocolate and butter in a double boiler over simmering water. Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into a buttered 13\ x 9\ baking pan. Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan.
Omelets 2 eggs 2 teaspoons chopped fresh herbs 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 teaspoon unsalted butter 1 teaspoon olive oil Instructions: Whisk the eggs in a small bowl with the fresh herbs, kosher salt, and freshly ground pepper. Heat the omelet pan over medium-high heat and melt the butter with olive oil. Reduce the heat to medium. Pour in the eggs. Stir with a fork until the eggs start to set. Check to see if the eggs are pulling away from the side of the pan. Shake the pan to loosen the omelet. Fold in 1/2 and serve.
Red, White, and Blueberry Salad 2 cups watermelon cubes 2 white or donut peaches, pitted and cut into bite-sized pieces (use Bartlett pears, if peaches are out of season) 2 cups blueberries 2 tablespoons freshly squeezed lemon juice, or to taste 2 tablespoons sugar, or to taste 1/2 cup canned coconut milk 3 fresh mint leaves, julienned Instructions: Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.
Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce cans) Italian plum San Marzano tomatoes Instructions: Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the sauce pot and 1 can of water (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen.
Polka Dot Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch of kosher salt 3 cups white chocolate chips (18 ounces) 1 teaspoon pure vanilla extract 2/3 cup semisweet chocolate chips Instructions: Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the chocolate chips over the top. Lightly press the chips into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
Zingerman's Reuben Sandwich 1 loaf unseeded and unsliced Jewish Rye bread 2 pounds corned beef, sliced (see Cook's Note) 12 ounces Russian dressing, recipe follows 12 ounces sauerkraut 12 slices Swiss cheese 4 tablespoons butter, melted 3/4 cups mayonnaise 1/4 cup plus 2 to 3 tablespoons chili sauce 2 tablespoons sour cream 2 teaspoons chopped curly parsley leaves 1 tablespoon plus 1 teaspoon minced Spanish onion 1 tablespoon plus 1 teaspoon minced dill pickle 1/2 teaspoon fresh lemon juice 1/2 teaspoon grated horseradish 1/4 teaspoon Worcestershire sauce Instructions: Preheat oven to 350 degrees F. Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven. Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes. When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices. Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down). Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve. Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
Mixed Salad (Insalata Mista) 1/3 cup lightly packed fresh basil leaves 1/3 cup white wine vinegar or fresh lemon juice 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 8 cups arugula 4 cups bite-size pieces radicchio, from 1 (10-ounce) head 1 carrot, peeled 1 hothouse cucumber, peeled Instructions: Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil. Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad. Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using. Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
Baked Eggs with Curried Spinach 1 tablespoon unsalted butter 2 large tomatoes (about 1 pound), chopped 1/2 cup dried red lentils, picked over and rinsed 1 15-ounce jar prepared curry sauce (such as tikka masala) Kosher salt 10 ounces baby spinach (about 16 cups) 4 large eggs 1/4 cup heavy cream 2 pieces naan bread Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted. Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes. Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes. Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch
Beer Battered Asparagus with a Lemon Herbed Dipping Service 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon zest 1/4 teaspoon black pepper 1 teaspoon roughly chopped fresh thyme leaves* 1/2 teaspoon roughly minced fresh rosemary leaves* Pinch salt 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon finely grated lemon zest 1 cup beer 1 pound asparagus, trimmed Vegetable oil, for frying Instructions: Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve. Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
Chocolate Mousse 9 ounces Couverture or best-quality bittersweet chocolate, chopped 2 tablespoons espresso or other strong coffee 1 stick (1/2 cup) softened unsalted butter, cut into bits 4 large egg yolks 2/3 cup plus 2 tablespoons fine granulated sugar or instant sugar 4 tablespoons coffee flavored liqueur 1 cup heavy cream, whipped Creme Anglaise or lightly whipped sweetened cream as an accompaniment Instructions: In the top of a double boiler set over simmering water combine the chocolate and the espresso. Heat the mixture, stirring, until just melted. Remove the pan from the heat and whisk in the butter, a little at a time, until smooth. In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons. Beat in the coffee-flavored liqueur. Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch. Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon. Mixture should have consistency of mayonnaise. Whisk yolk mixture into chocolate mixture. In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry. Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream. Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly. Serve with Creme Anglaise or whipped cream. Drink: Coffee
Cod Fritters 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup garlic 6 ribs celery, diced 3 onions, diced 5 potatoes, peeled and diced Kosher salt 6 pounds cod scraps 1 tablespoon ground white pepper Vegetable oil, for frying 1 cup mayonnaise 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 8 egg yolks Juice of 3 lemons 2 cups panko breadcrumbs Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool. Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool. Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool. Heat vegetable oil in a large, deep pot or skillet to 350 degrees F. Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated. Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes.
Chocolate Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar 1 (12-ounce) package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
Taffy 1 1/4 cups corn syrup 1 cup sugar 1 tablespoon water 1 tablespoon white vinegar 1 teaspoon butter 1/2 teaspoon vanilla and/or mint extract Equipment: Candy thermometer; silicone baking mat Instructions: Put all the ingredients in a large saucepan and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to the \firm ball\ or \hard ball\ stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in, and make it white and opaque. Keep pulling and twisting until it hardens. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals. Some tips when making taffy: Oil the top 1-inch of the saucepans wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pans bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.
The Saucee Sicilian Trapani Pizza 480 grams water 1 1/2 grams instant yeast 800 grams \00\ flour 20 grams salt 1 cup balsamic vinegar from Modena 1/2 cup pure maple syrup 1 cup \00\ flour 2 cups whole milk ricotta 1 pound fresh mozzarella, torn 1 cup roasted garlic cloves 1 cup red roasted peppers, chopped 3 cups fresh Mission figs, quartered 24 slices prosciutto Instructions: For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours. Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours. Bring dough balls to room temperature. For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon. For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F. Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze.
Chocolate Granite 3 cups water 4 ounces Dutch process cocoa powder (extra dark) 4 1/2 ounces sugar 1/4 teaspoon ground cinnamon Pinch salt Instructions: Bring water to a boil in a saucepan. Add all ingredients, bring to a boil again. Pour into a shallow container and freeze overnight. When frozen, scrape with a metal spoon. Serve immediately.
Bacon, Egg and Cheese Toast Bowls 6 slices thinly sliced white bread 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 3 tablespoons whole milk 10 large eggs 4 slices bacon, cut into 1/2-inch pieces 4 slices American cheese, roughly chopped Hot sauce, for serving Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Roll each piece of bread to thinly flatten. Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter. Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes. Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl. Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low. Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted. Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
Ham and Goat Cheese Sandwiches 6 ounces goat cheese 3 tablespoons pepitas (hulled green pumpkin seeds) or chopped almonds Chipotle hot sauce 8 slices whole-grain sandwich bread, toasted 1/2 pound thinly sliced Black Forest ham 1 avocado, pitted, peeled and sliced 2 cups baby arugula or mixed baby greens 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper Potato salad, for serving (optional) Instructions: Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado. Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad.
Pat's Roast Beef 1 (3-pound) beef roast, trimmed of excess fat Kosher salt and freshly ground black pepper 4 tablespoons olive oil, divided 8 ounces button mushrooms 2 small onions, quartered 1 cup red wine 1 cup low-sodium beef stock 2 tablespoons gravy flour (recommended: Wondra) Instructions: Preheat the oven to 375 degrees F. Season the beef with salt and pepper, to taste. Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides. Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast. Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet. While the beef is resting, prepare the gravy. Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth. Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.
Creamy Yellow Pepper and Tomato Soup 2 tablespoons coconut oil 1 cup chopped shallot 1 cup chopped peeled potato 1 bay leaf Pinch of grated nutmeg Kosher salt and freshly ground black pepper 3 1/2 cups water 2 cups chopped yellow bell pepper 1 cup canned yellow tomatoes (crushed by hand) 1/4 to 1/2 cup heavy cream, as desired Crispy fried shallots and chopped chives, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer. Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with crispy shallots and chives.
Chocolate Tamal 1 cup milk 1 pound melted chocolate 1 pound butter 2 cups sugar 1 1/2 pounds corn flour 1 tablespoon baking powder 20 cornhusks Instructions: Preheat oven to 350 degrees F. Boil the milk and add the chocolate. Stir constantly until chocolate is completely melted. Add the butter and the sugar. Mix until smooth. Set aside to cool. Mix in the corn flour and baking powder together in a bowl. Slowly add the hot liquid and mix by hand for 10 minutes. Grease 2 dozen muffin pans and line with corn husks. Fill with tamal mixture and bake for 20 minutes.
Upgraded Chicken-Fried Steak Oil, for frying 1 cup All-Purpose Dredge, recipe follows 1/2 cup milk Four 4-ounce portions cube steak 2 cups Classic Gravy, recipe follows 1 cup Pickled Tomato Salad, recipe follows 2 cups all-purpose flour 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon cayenne 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 4 cups whole milk 2 teaspoons ground black pepper 2 teaspoons salt 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 1 cup cherry tomatoes, halved or quartered depending on size 1 cup diced pickled green tomatoes 1/4 cup fresh parsley leaves, roughly chopped Salt and freshly ground black pepper Instructions: In a heavy-bottomed stockpot, heat 4-inches oil over medium heat until a deep-frying thermometer inserted into the oil reaches 360 degrees F. Place the All-Purpose Dredge and the milk in two separate shallow bowls. Coat the steak in the dredge and shake off any excess, then dip in the milk. Coat the steak in the dredge one more time, then shake off any excess dredge and fry until golden, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain. Spoon 1/2 cup of the Classic Gravy into the center of each serving plate. Place a piece of chicken-fried steak over the gravy and top each portion with 1/4 cup Pickled Tomato Salad to serve. In a medium bowl, mix the flour, garlic powder, onion powder, oregano, paprika, black pepper, salt and cayenne. In a small saucepan set over medium-low heat, add the butter to melt. Stir in the flour, and cook, stirring continuously, to create a light brown roux, 10 to 15 minutes. While stirring, slowly add the milk, making sure there are no lumps. Increase the heat and cook, stirring continuously, until the gravy thickens. Add the pepper, salt, Worcestershire and garlic powder. Mix together the cherry tomatoes, pickled tomatoes, parsley and some salt and pepper.
Flank Steak with Red Wine Vinegar and Greens: Low Carb 1 tablespoon extra-virgin olive oil 1 pound flank steak, cut into 2 equal pieces Kosher salt and freshly ground black pepper 1 clove garlic, minced 2 tablespoons red wine vinegar 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1 tablespoon unsalted butter 5 ounces (1/2 bag) Italian salad blend Instructions: Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.
Glazed Baby Beets 20 baby beets, scrubbed 2 cups apricot juice 3 tablespoons white balsamic vinegar 2 tablespoons honey Instructions: In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

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