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Banana Chocolate Strudel
8 ounces cream cheese, at room temperature
1 egg yolk
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 ounces bittersweet chocolate, chopped with a heavy knife
3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 1/3 cups walnuts (black walnuts if you can find them), lightly toasted and finely chopped
2 bananas, peeled
Instructions:
Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts.
Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts.
Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
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J.C. Hardaway's Pork Shoulder
1 (7 to 8 pound) Boston Butt, untrimmed
Basic Barbecue Dry Rub, recipe follows
North Carolina Vinegar Barbecue Sauce, recipe follows
Salt
1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoons cayenne powder
1 cup vinegar
4 tablespoons ketchup
1 1/2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon cracked black pepper
1 teaspoon celery seed
Instructions:
Place the shoulder on the grill, fat side down, directly over the coals. Let it brown for about 1 hour. Salt the lean side of shoulder, turn it, and salt the fat side. Cook the meat for 6 to 7 more hours, turning it every 15 to 20 minutes. If the coals flame, use plain water to dampen them.
You can also cook the butt in the oven at 250 degrees for 6 hours.
Mix all ingredients together and generously sprinkle on brisket prior to cooking.;
Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.
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Salted Caramel Peanut Bars
3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt
Instructions:
Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
Position an oven rack in the center of the oven and preheat to 325 degrees F.
Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
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Sunny's Nunya Business Fruity Clafoutis
2 tablespoons salted butter
2 cups pancake batter (from a \just add water\ mix)
1 cup Greek yogurt
1 teaspoon almond extract
1 pint fresh raspberries
1/2 cup milk chocolate chips
1/4 cup sliced almonds, for garnish
Powdered sugar, for garnish
1 pint vanilla ice cream, for topping
Instructions:
Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.
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Vanilla Dutch Baby (Puffed Pancake)
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
Pinch salt
1 pint fresh or frozen blueberries
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar
Instructions:
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.
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Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe
1 (11-ounce) roll refrigerated French bread dough
1 pound ground chicken
1 cup frozen cherries, thawed on paper towels and minced
1 tablespoon minced bottled sweet cherry peppers
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons black cherry jam (labeled as spreadable fruit), divided
2/3 cup mayonnaise
1 large ripe tomato, thinly sliced
8 pieces leaf lettuce
Instructions:
Preheat oven to 350 degrees F.
Bake bread according to package directions, then cool. Cut loaf horizontally.
Combine ground chicken, cherries, cherry peppers, rosemary, and salt and pepper in large bowl. Stir well to combine. Shape into 4 patties. Mist a large nonstick fry pan with cooking spray. Place over medium heat until hot. Cook burgers for about 5 minutes per side, or until cooked through.
Stir preserves into mayonnaise in small bowl. Spread on cut sides of bread. Cut the loaf into 4 equal sections. Top the bottom bun with burger then tomato slices and 2 pieces lettuce. Place top bun on lettuce.
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Hazelnut Spritz
1/2 cup hazelnuts or filberts, toasted
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
Instructions:
Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased.
Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.
Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden.
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Gochujang Meatballs
1 pound ground beef
1/2 cup panko
1 large egg, lightly beaten
1 tablespoon light soy sauce
2 teaspoons gochujang (Korean red chile paste)
2 teaspoons grated peeled fresh ginger
2 cloves garlic, finely grated
1/2 teaspoon sesame oil
Kosher salt
Sesame seeds, for serving
Sliced scallions, for serving
1/2 cup packed light brown sugar
1/4 cup light soy sauce
2 tablespoons rice vinegar
2 tablespoons gochujang
2 teaspoons cornstarch
Instructions:
For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
Transfer to a serving platter and top with some sesame seeds and scallions.
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Pepperoni Pizza Wrap
1 stick light string cheese
1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons pizza sauce
Dash Italian seasoning
Dash garlic powder
Dash onion powder
1/4 cup chopped spinach leaves
1/4 cup canned stewed tomatoes, roughly chopped, patted dry
1 teaspoon reduced-fat Parmesan-style grated topping
6 pieces turkey pepperoni, chopped
Instructions:
Set toaster oven to highest setting.
Break string cheese into thirds and put in a blender or food processor-blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. Evenly spread sauce onto the center of the tortilla, and sprinkle with a dash of each of the spices. Top with spinach, stewed tomatoes, Parm-style topping, chopped turkey pepperoni, and shredded/grated string cheese.
Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place wrap on a microwave-safe plate, seam side down, and warm in the microwave for 30 seconds.
Transfer wrap to the toaster oven and cook until hot on the inside and slightly crisp on the outside, about 3 minutes. Dig in!
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Colorful Summer Rolls with Peanut Dipping Sauce
One 6.25-ounce package of mai fun rice noodles
1 orange bell pepper, stemmed and seeded
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
2 candy cane beets, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoons chili garlic sauce
2 teaspoons toasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
4 scallions, sliced thinly
12 8-inch round rice paper wrappers (see Cook's Note)
Instructions:
Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.
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Cucumber Sandwiches
1 English cucumber--seedless, longer than American variety
6 slices white bread
Butter to taste
Instructions:
Slice cucumber, leaving peel on.
Spread butter on insides of both slices of bread for each sandwich, to taste. Usually a thin layer will suffice.
Place cucumber slices in a single layer on bottom slice of buttered bread for each sandwich, covering entire slice.
Put sandwiches together and remove crusts with knife. Some cucumber peel will come off too and that is the desired result.
Cut sandwiches into triangles.
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Southwest Benedict
8 eggs
8 chorizo sausage links
4 English muffins, split
Chipotle Hollandaise sauce, recipe follows
3 egg yolks
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Lemon juice, to taste
1/8 cup melted butter
1/2 tablespoon chipotle pepper puree
Instructions:
Fill a large skillet with about 2 inches of water. Bring the water to a gentle boil. Drop each egg carefully into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked. Remove from heat and drain sausage. While sasuage is cooking, lightly toast the English muffins.
To serve, place 2 halves of a chorizo link on each half of the English muffins. Place 1 poached egg on top of the chorizo links. Spoon some Chipotle Hollandaise sauce on each muffin. Serve immediately.
Whip the egg yolks until they are foamy. Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted. Then remove sauce from the heat and add the butter and the chipotle puree.
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Chocolate Decorations
32 ounces white chocolate, tempered (How to Temper Chocolate), method follows
10 ounces cocoa butter, melted
Powdered food colors
Rubber stamps, a design of your choice, available at craft stores
Instructions:
Use a sheet of textured acetate approximately 11 by 14 inches, purchased from a home improvement center or an art supply store. Place it on a flat work surface in front of you. Pour some tempered white chocolate onto the plastic and spread with an offset spatula to create a layer that is about 1/8-inch thick. You can gently shake the plastic to help the chocolate become smooth. Use a sharp chef's knife to cut the chocolate when it begins to set but before it hardens into 1-inch squares. When the chocolate has set completely, arrange the squares so you can easily print on them with the rubber stamps.
To print with the rubber stamps: Place a clean dishtowel on a baking sheet and set aside. Place about 1/4 teaspoon powdered food color in small glass bowl. Pour some of the melted cocoa butter into each bowl of color. Mix with a paint brush, you can add more powdered food color if you want a stronger color. You can do as many colors as you want by using separate bowls and dividing the melted cocoa butter between the different colors. Paint some of the colored melted cocoa butter onto the towel. The towel will serve as a blotter. Press the rubber stamp into the color and then delicately onto the chocolate square. The design of the rubber stamp will transfer onto the chocolate. If the colored cocoa butter on the 'blotter' sets and/or becomes to hard, simply heat it with a hair dryer or a heat gun. The chocolate squares are ready to serve.
How to Temper Chocolate: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
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Blushing Strawberry Cupcakes
1 pound strawberries, washed and hulled
1/4 cup water
1 (18.25-ounce) box white cake mix
3 egg whites
1/3 cup canola oil
2 egg whites
1 cup sugar
Reserved strawberry puree
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Red food coloring
Instructions:
Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners.
In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth. Puree should equal about 1 3/4 cups, if not add more water. Set aside 1/4 cup of the puree for frosting.
In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes. Scrape down the sides of bowl to make sure all the batter is well incorporated. Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes. Remove the tins from the oven cool slightly before removing the muffins. Cool completely on a wire rack before frosting.
Frosting: In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring. Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes. Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade. Frost the cupcakes with the colored frosting and garnish each with a strawberry slice.
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Pineapple Teriyaki Sauce
1 cup soy sauce
1 medium orange, juiced
1/2 cup mirin
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup fresh pineapple, grilled and chopped
Instructions:
In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple.
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Merry Mojitos
1/2 (12-ounce) bag cranberries, plus more for garnish
1 bunch fresh mint, saving some for garnish
1 orange sliced, saving some for garnish
1/3 cup sugar
1 liter sparkling water
White rum, optional
Instructions:
In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.
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Fruit in Beer Batter
1/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/3 cups all-purpose flour, plus more, for dredging
2 egg yolks, beaten
3/4 cup flat pale ale
2 egg whites
Pinch cream of tartar
Pinch salt
1 tablespoon sugar
2 Granny Smith apples, peeled, cored and cut into 1/4-inch rings
2 Bartlett or D'Anjou pears, peeled, cored and each cut in 8 wedges
Canola oil, for frying
Instructions:
In a small bowl combing the confectioners' sugar and the cinnamon, set aside.
In another mixing bowl, stir together the flour and egg yolks. Gradually stir in the beer. Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours).
Heat 1-inch canola oil in a skillet to 375 degrees F.
Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.
Dredge the fruit in flour. Dip the floured fruit in the batter and fry until crisp. Drain on paper towels, and dust with the reserved confectioners' sugar/cinnamon mixture.
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Funkadelic Chili Mac
1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef-style soy crumbles
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/4 teaspoon ground cumin
5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
1/4 cup shredded fat-free Cheddar cheese
Cayenne pepper, optional
Instructions:
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!
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Buttermilk Panna Cotta with Macerated Strawberries
2 1/2 sheets gelatin
1 cup cream
1/3 cup sugar
1 1/2 cup buttermilk
1 cup halved small strawberries
2 tablespoons sugar
Instructions:
For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.
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Fish and Corn Chowder
1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table
Instructions:
Heat the stock in small pot over medium heat.
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
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Corn on the Cob with Roasted Red Bell Pepper Butter
1 red bell pepper
1 pound salted butter, at room temperature
1/4 cup basil leaves
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
4 ears corn, husked
Instructions:
Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter.
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Pan-Roasted Chicken with Creamy Mustard Sauce
1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon
Instructions:
In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
Preheat the oven to 400 degrees F
Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
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Salmon Leek Frittata
1/3 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
One 14.75-ounce can salmon, drained, bones and skin removed
1 tablespoon chopped dill, plus more for garnish
2 tablespoons olive oil
2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups)
3 ounces crumbled goat cheese
Instructions:
Preheat the oven to 375 degrees F.
Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.
Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.
Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.
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Buttery Brioche Grilled Cheese
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup sliced Robiola cheese
1 tablespoon prosecco
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic, minced
Four 1-inch-thick slices brioche
2 tablespoons butter, at room temperature
Salt and freshly ground black pepper
Instructions:
Heat a griddle over medium heat.
Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.
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Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt
3/4 cup old-fashioned rolled oats
1 cup cake flour
3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup packed light brown sugar
10 tablespoons (5 ounces) unsalted butter, T cool room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate chips (1 1/2 cups)
Flaky sea salt, such as Maldon, for sprinkling
Instructions:
Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl.
Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough.
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Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce
Half 12-ounce bag fresh cranberries
1/3 cup sugar
1 orange, peel cut into strips and juiced
1 to 2 tablespoons unsalted butter
1 small rib celery with leafy top, finely chopped
1/2 carrot, peeled and grated or finely chopped
1/4 onion, finely chopped
2 tablespoons dry sherry or white wine
3/4 pound ground turkey, 94 percent lean
Small pinch ground cloves
A few grates fresh nutmeg
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 tablespoons milk
1/2 large beaten egg
2 tablespoons chopped hazelnuts, toasted
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
4 to 5 leaves sage, very thinly sliced
Olive oil, for drizzling
Instructions:
Preheat the oven to 400 degrees F.
Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
Serve individual meatloaves with the cranberry sauce on the side.
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Robert Jr.'s Hennessey Cream Shrimp
8 tablespoons (1 stick) unsalted butter
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 pounds medium shrimp, peeled, deveined, with tails-on
Fat Fish Blue Hennessey Cream Sauce, recipe follows
Wild rice and crusty bread, for serving, optional
Wild rice and crusty bread, for serving, optional
1/2 cup finely diced green, red or yellow bell peppers, for garnish
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon cognac (recommended: Hennessey)
1 tablespoon shrimp base (bouillon)
2 cups heavy cream
Instructions:
Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.
Salt and freshly ground black pepper
In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.
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The Best Carbonara
Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks
Instructions:
Bring a large pot of salted water to a boil over high heat.
Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.
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Salmon en Papillote
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bulb fennel, cut into 1/4-inch slices
2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
Four 5-ounce skinless salmon fillets
1/4 cup white wine
2 tablespoons butter, separated into 4 pats
1 tablespoon minced fresh tarragon
1/4 shallot, finely minced
1 cup pitted manzanilla olives, rinsed, drained and finely chopped
1 tablespoon capers in brine, rinsed, drained and finely chopped
1 anchovy, minced
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 tablespoon minced fresh parsley
Instructions:
For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
Open the packets at the table and top each with a spoonful of the tapenade.
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Grilled Chicken Salad With Gazpacho Dressing
Cooking spray, for the pan
1 pound chicken cutlets
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups baby arugula (about 8 ounces)
4 slices crusty bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/2 seedless cucumber, diced
1 cup cherry tomatoes, quartered
1 15-ounce can chickpeas, drained and rinsed
Instructions:
Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.
Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.
Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.
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Baked Oysters \Lynnafellar\
2 strips bacon, finely diced
1 small leek, white part only, finely diced
2 cups spinach
1/2 cup heavy cream
Salt and freshly ground black pepper
6 oysters, shucked
6 oyster shells, cleaned
2 tablespoons grated Parmesan
Instructions:
Preheat the oven to 350 degrees F.
In a skillet over medium-high heat, render the bacon until crisp and golden brown. Add the leeks and cook until soft. Add the spinach and cream and cook until the cream thickens. Season with salt and pepper.
Place 1 oyster on each shell. Top with a spoonful of the creamed spinach. Place the oysters onto a baking sheet and top each oyster with Parmesan. Bake for 5 minutes.
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Icebox Sandwiches
One 3.4-ounce package French vanilla instant pudding mix
2 cups cold milk
1 1/2 teaspoons mint extract
1/4 teaspoon green food coloring
2 cups non-dairy whipped topping
1/2 cup mini chocolate chips
15 chocolate graham crackers, halved
Instructions:
Put the instant pudding mix, milk, mint extract and food coloring in a large bowl and mix until well combined and thickened, about 2 minutes. Fold in the whipped topping and chocolate chips, then set aside.
Prepare a half sheet pan by lining it with plastic wrap, allowing excess wrap to hang over the sides. Place half of the graham cracker halves onto the prepared sheet pan so they are almost touching. Pour the filling to the center of the graham crackers and disperse it with the back of a spoon, spreading it to the edge of the graham crackers. Top the filling with the remaining graham cracker halves. Fold the plastic wrap over the sandwiches and transfer the sheet pan to the freezer until the filling is frozen, at least 1 hour.
Unwrap, lift out of the pan with the plastic wrap and transfer to a cutting board. Using a knife, cut between the graham crackers, making individual sandwiches. Serve immediately or wrap individually and return to the freezer to eat another day.
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Towering Flourless Chocolate Cake
2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
6 ounces bittersweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
6 large eggs
3/4 cup turbinado sugar
Pinch of salt
1/2 cup stout beer (such as Guinness)
1 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 cup granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 teaspoons vanilla extract
Instructions:
Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
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Arroz con Pollo
1 (3 to 4-pound) chicken, cut in 8 serving pieces
1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo, recipe follows
1 teaspoon salt
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 cup fresh or frozen peas
2 medium carrots, fnely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
3 tablespoons unsalted butter
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt
Instructions:
Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
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Lamb with Whole Spices and Onions: Kharu Gos
2 to 3 tablespoons sunflower oil
One 3/4-inch piece cinnamon stick
3 to 4 green cardamom pods
1 to 2 black cardamom pods, if available
2 to 3 garlic cloves
2 to 3 dried red chiles, torn or snipped into pieces
2 onions, chopped
1 pound boned leg of lamb, cut into 3/4-inch cubes (ask your butcher to saw up the bone and give it to you)
1 tablespoon ground cumin
1 1/2 teaspoons ground turmeric
1 heaping tablespoon Ginger/Garlic Paste, recipe follows
Salt
1 to 2 large waxy-style potatoes, peeled and cut into large chunks
1 tomato, chopped, optional
Chopped fresh cilantro leaves, for garnish
Instructions:
Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and sprinkle with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
Ginger/garlic paste forms the basis of most of India's cooking. In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier. However, in some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.
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Cheesy Twice-Baked Potatoes
4 russet potatoes (about 8 ounces each)
1/3 cup sour cream
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh chives
1 cup shredded sharp Cheddar
Kosher salt and freshly ground black pepper
Instructions:
Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.
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Six Cheese Tortellini
2 tablespoons butter
1 cup whole milk
1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
1/8 teaspoon cayenne pepper
2 packages (9 ounces each) fresh cheese tortellini
Salt
Instructions:
Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.
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Lobster and Green Chile Bisque with Toasted Corn Relish
3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
Instructions:
Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.
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Homemade Vanilla Ice Cream with Pineapple Swirl
3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
2 tablespoons sugar
2 tablespoons light corn syrup
3/4 cup canned crushed pineapple, do not drain
Instructions:
For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan,whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
For the pineapple swirl: Combine the cream, butter and 1/4 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a boil. Cook without stirring until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Stir in the crushed pineapple and any juices and return to medium heat. Cook for 10 minutes until reduced and thickened. Remove from the heat and let cool 10 minutes. Process in a food processor until pureed, then chill until ready to use.
Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple with a butter knife, using circular motions to distribute pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
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Chicken Fried Steak
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Instructions:
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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Risotto Al Cioccolator: Chocolate Risotto
2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk
2 tablespoons sugar
1 cup bittersweet chocolate, finely grated
Walnuts for sprinkling, quartered
Instructions:
Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.
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Chocolate Cake with Raspberry Meringue Buttercream
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup good-quality cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 eggs
1 cup egg whites (8 large eggs)
1 cup granulated sugar
Pinch salt
6 sticks (3 cups) unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons pure vanilla extract
3 tablespoons raspberry paste extract
Instructions:
For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.
Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.
For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.
Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.
Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.
Fold in the raspberry paste extract right before icing the cake.
To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.
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Peanut Butter Explosion
1 (10-inch) brownie round
Cream Cheese Peanut Butter Mousse, recipe follows
2 layers chocolate cake
Melted fudge
Brownie chunks
Peanut butter chips
6 (8 ounce) bars cream cheese, softened
1 (12 ounce) package peanut butter cups, crushed
1 (8 ounce) jar creamy peanut butter
Instructions:
Assembly: Begin with a layer of brownie, alternate layers of cream cheese peanut butter mousse and chocolate cake, ending with cake. Pour melted fudge over the cake; top with chunks of brownie pieces. Pour more melted fudge over the brownie pieces. Finish with a splash of peanut butter chips on top.
Thoroughly combine ingredients.
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Torta Fregolotta
1/2 cup plus 2 tablespoons finely ground blanched almonds
1/2 cup finely ground cornmeal
1/2 cup plus 2 tablespoons sugar
2 cups plus 2 tablespoons cake flour
2 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
10 tablespoon butter softened
Instructions:
Preheat the oven to 375 degrees. Grease a 9 by 15-inch baking sheet and set aside. In a large bowl, toss together the almonds, cornmeal, sugar, and cake flour. Make a well in the center of these dry ingredients and add the egg yolks, vanilla, and lemon and orange zests. Use a fork to incorporate the wet ingredients into the dry ingredients. With your hands, rub the butter into the dry mixture to form a crumbly dough. Shake the dough out onto the prepared baking sheet, spreading to distribute it evenly. Pat it down. Bake until golden brown and firm, about 25 minutes. Allow to cool, and serve. Or break into small pieces and store in an airtight container for up to 1 week.
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Matchstick Potatoes
Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-leaf parsley, optional
Instructions:
Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.
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Lemon and Herb Roasted Thanksgiving Turkey
One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
2 tablespoons finely minced fresh oregano
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced fresh tarragon
1 tablespoon ground sumac
1 tablespoon finely minced fresh thyme
1 teaspoon finely minced shallots
Grated zest of 6 lemons (use 3 of the zested lemons below)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
10 sprigs fresh parsley
10 sprigs fresh thyme
3 lemons, halved
1 shallot, halved
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
Water or stock, for the roasting pan
4 tablespoons (1/2 stick) unsalted butter
Instructions:
For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
Preheat the oven to 450 degrees F.
Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.
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Meyer Lemon Ricotta Crepes with Candied Almonds
1 cup slivered almonds
1/4 cup granulated pure cane sugar
1 cup fresh ricotta, drained
Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest)
Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest)
3 tablespoons confectioners' sugar
1/4 cup heavy cream, very cold
4 large eggs
1 1/2 cups whole milk
1/2 teaspoon finely grated Meyer lemon zest
1/2 stick unsalted butter, melted and cooled
Pinch fine sea salt
1 cup all-purpose flour, sifted
Nonstick cooking spray or clarified butter, for the pan
Confectioners' sugar
Instructions:
For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
Preheat the oven to 200 degrees F.
Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.
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Coconut Flan
Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted
Instructions:
Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
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Pickles & Peppers
2 cups all-purpose flour
1 cup Pilsner-style beer
1 teaspoon Cajun pepper seasoning
Canola oil, for frying
12 kosher pickle planks
1/2 cup sliced pepperoncini
Instructions:
Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.
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BBQ Pot Stickers
1/2 pound ground pork
1/4 cup finely chopped green onions
2 cloves garlic, finely chopped
2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup
1 teaspoon Neely's BBQ seasoning, recipe follows
1 teaspoon yellow mustard
Dash Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper
25 to 30 small square wonton wrappers
Canola oil, for frying
1 cup chicken stock
3/4 cup sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
Instructions:
In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated
Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.
Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.
Repeat with the remaining dumplings. Transfer to a serving platter and serve.
Mix all the ingredients together and store in an airtight container.
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Vegetarian Shepherd's Pie
1 spaghetti squash
Roasted Garlic
1 head garlic
1/4 cup olive oil
Bread Crumbs
2 cups bread crumbs
1 cup milk
1/4 cup roasted pine nuts
2 eggs, beaten
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped flat-leaf parsley
Mashed Potatoes
5 to 6 Yukon Gold potatoes, boiled, but not peeled
1/4 cup melted butter
1/2 cup smooth goat cheese
1 cup 35-percent whipping cream
Salt and freshly ground black pepper
Vegetables
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cups sliced mushrooms
6 cups wild mushrooms
4 cloves garlic, minced
1 cup dried du puy lentils (green), cooked
Fried shallots, for garnish
Instructions:
Preheat the oven to 300 degrees F.
First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.
Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
Preheat the oven to 450 degrees F.
For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
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Dolsot Bibimbap
3/4 cup low-sodium soy sauce
2 tablespoons doenjang or brown miso paste
4 scallions, thinly sliced, plus more for garnish as desired
10 cloves garlic, grated
2 tablespoons grated fresh ginger (from a 2 1/2-inch piece)
2 tablespoons dark brown sugar
8 ounces boneless beef short ribs, frozen for 15 minutes and very thinly sliced across the grain
2 3/4 cups water, divided, plus more for rinsing the rice
1/2 ounce (about 1/2 cup) dried shiitake mushrooms
6 tablespoons gochujang
2 tablespoons plus 2 teaspoons rice vinegar
1 tablespoon granulated sugar
2 1/8 teaspoons kosher salt, plus more to taste
1/2 English cucumber, peeled and very thinly sliced
400 grams (about 2 cups) short-grain white rice or sushi rice
1/4 cup toasted sesame oil, plus more for drizzling
1 cup bean sprouts
6 ounces whole leaf spinach, washed
1 teaspoon neutral oil, such as canola
4 large eggs
Instructions:
The meat: In a medium bowl, whisk together the soy sauce, doenjang, two of the scallions, 1 tablespoon of the garlic, 1 tablespoon of the ginger, and the brown sugar. Transfer 1/2 cup of this mixture to a gallon-size zip-top bag and add the short ribs. Seal, removing as much air as possible, then massage the bag to thoroughly coat the meat. Transfer to the fridge for at least 4 hours, or up to overnight.
The mushrooms: Place the remaining soy sauce mixture in a small saucepan along with 1/2 cup of the water and the dried mushrooms. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the mushrooms are tender and hydrated, 20 to 25 minutes. Strain, pressing on the mushrooms to remove their liquid. Reserve both the mushrooms and their cooking liquid. Roughly chop or thinly slice the mushrooms, if desired, and set aside near the stovetop. Rinse out the saucepan.
The sauce: Combine the gochujang and 2 teaspoons of the rice vinegar with 2 tablespoons of the mushroom cooking liquid in a small bowl. Stir well and season with additional rice vinegar to taste. Set aside for serving.
The flavor base: In a small bowl, combine the remaining garlic, remaining ginger, and the 2 remaining scallions. Scoop 1 scant tablespoon of this mixture into the now-clean saucepan. Set the remainder aside as you\u2019ll need it for the final assembly.
The pickles: To the saucepan, add 1/4 cup of the water, the remaining 2 tablespoons vinegar, the granulated sugar, and 1/2 teaspoon of the salt. Bring the mixture to a boil over medium-high heat. Meanwhile, place the cucumber slices in a pint-size glass canning jar. When the pickling liquid boils, immediately pour over the cucumbers. Cool to room temperature, cover tightly, and refrigerate.
The rice: Place a fine-mesh sieve in a medium bowl. Place the rice in the sieve, then fill the bowl with cold water. Swirl the rice around in the water using your fingers, then remove the sieve from the bowl to drain the rice. Dump the water and repeat until the water is mostly clear, 3 to 5 times. Drain the rice well and transfer to a medium heavy-bottomed saucepan. Add the remaining 2 cups of water and season with 1 teaspoon of the salt. Place over high heat and bring to a boil. Give the rice a single stir, reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove from the heat and rest 10 minutes, still covered. Finally, remove the lid and fluff the rice with a fork to release excess steam and to help the outer starch to solidify. Transfer to a bowl or, if making ahead, cool completely and transfer to a zip-top bag for refrigeration.
The vegetables: Place a well-seasoned 12-inch cast-iron skillet over medium heat for 3 minutes. When the skillet just starts to smoke, add 1 teaspoon of the sesame oil, followed by the bean sprouts, 1/2 teaspoon of the flavor base, and 1/8 teaspoon of the salt. Cook, stirring constantly, until the sprouts start to soften, about 1 minute. Transfer to a small bowl and wipe out the skillet. Add another teaspoon of the sesame oil, followed by the spinach, 1 teaspoon flavor base, and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer to a second small bowl, wipe out the skillet, and add another teaspoon of the sesame oil, followed by the rehydrated mushrooms. Cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to a third small bowl, then wipe out the skillet yet again.
Cook the meat: Place the skillet over medium-high heat, and when it just begins to smoke, add 1 tablespoon of the sesame oil. Add the beef as well as the marinade and cook, stirring often, until the meat is cooked through and the sauce reduces to a sticky glaze, 3 to 5 minutes. Transfer meat to yet another bowl, remove the skillet from the heat, and wipe it out.
Assemble the bibimbap: Off the heat, coat the skillet (and its sides) with the remaining 2 tablespoons sesame oil. Add the rice and press into an even layer. Position the meat over a quarter of the rice, then mound the vegetables, each in their own separate piles, leaving open space between them for the eggs and the center for sauce. Cover the skillet, place over medium heat, and cook until the bottom of the rice is browned and crisp, 7 to 8 minutes. Remove from the heat.
The eggs: While the rice is crisping, drizzle the neutral oil across a 12-inch nonstick skillet. Evenly space the eggs in the skillet. (I find transferring the eggs in a small bowl helps here.) Leave at room temperature for 10 minutes. Season the egg whites with a few pinches of salt, and place over medium heat. (If you\u2019re using an electric cooktop, begin heating the burner before adding the skillet.) Cook, uncovered, for 4 minutes. If the whites start to balloon up, just poke with a wooden chopstick to deflate. While the eggs cook, lightly lube a platter with oil or nonstick cooking spray. When the 4 minutes are up, slide the eggs onto the platter and rest for 1 minute. Cut into 4 individual egg wedges.
Uncover the skillet with the bibimbap. Place a dollop of sauce in the middle of the skillet and place the eggs between the vegetables. Sprinkle with the additional scallions and drizzle with an additional tablespoon of sesame oil, if desired. After the diners all view the lovely order of the dish, I like to stir everything together in front of them just to remind them how mixed up and crazy the world is. Serve with the cucumber pickles and additional sauce on the side.
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Asian Tapas / Amuse Guele
1 pound char, skinless, 1/2-inch dice
1/2 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
1 cup shiitake mushrooms, 1/8-inch dice
2 scallions, sliced 1/16-inch
1/4 cup celery, diced 1/16-inch
3 tablespoons Aioli, recipe follows
1 cup all-purpose flour, in a shallow dish
4 eggs, beaten, in a shallow dish
1 cup panko, in a shallow dish
1 cup baby romaine, 1/16-inch ribbons
Salt and white pepper to taste
Canola oil to cook
1 cup balsamic vinegar
1/4 cup Chinese vinegar
2 egg yolks*
1 tablespoon sambal
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions:
In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes. Add mushrooms and cook until soft. Continue cooking until all moisture is evaporated. Set aside to cool. In a chilled bowl, combine fish with mushroom mix, scallions, celery and aioli. Make sure to mix gently as not to break up the fish. Season with salt and pepper. Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick. Dredge in flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. The cakes should not be cooked completely through.
For the syrup: In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved. Let cool.
Plating: On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake.
For the aioli use a food processor, add yolks, sambal and mustard. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks.
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Sobaheg
1 pound turkey meat
8 ounces dry beans (red, white, red, brown or spotted kidney-shaped beans)
8 ounces white hominy corn or yellow samp or course grits
Clam juice or salt, for seasoning, optional
Dried onions or garlic, for seasoning
8 ounces winter squash, trimmed and cubed
4 ounces green beans, trimmed and cut into 1-inch lengths
1/2 cup raw sunflower seed meats, pounded to a course flour, or nut flour
1 pound turkey meat
8 ounces dry beans (red, white, red, brown or spotted kidney-shaped beans)
8 ounces white hominy corn or yellow samp or course grits
Clam juice or salt, for seasoning, optional
Dried onions or garlic, for seasoning
8 ounces winter squash, trimmed and cubed
4 ounces green beans, trimmed and cut into 1-inch lengths
1/2 cup raw sunflower seed meats, pounded to a course flour, or nut flour
Instructions:
Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
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Roasted Peach and Blackberry Smoothie
2 peaches, halved and pitted
1 pint fresh blackberries
1 cup nonfat Greek yogurt
1/2 cup peach nectar
Touch vanilla extract
Instructions:
Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.
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Lemon Pepper Cured Chicken with Fennel Salad
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon lemon zest
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon fennel seeds, optional
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon coarse black pepper
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
Olive oil
1 lemon, juiced
1 teaspoon honey
Salt and pepper
Salt and pepper
3 to 4 tablespoons EVOO
1/2 cup celery leaves/tops
1/2 cup parsley leaves
1 bundle arugula, coarsely chopped
1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
Parmigiano-Reggiano, for shaving
Instructions:
For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides. Place the chicken in a plastic food storage bag and chill several hours or overnight.
To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally. Remove from the heat let rest a few minutes, then slice.
For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO. Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad.
Serve the salad in shallow bowls and top with sliced chicken breast.
Get Rachael's shopping list for this episode's recipes here.
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Drunken Chocolate-Berry Fondue
10 ounces mixed berries
1/2 cup chocolate chips
1/4 cup sugar
2 tablespoons cocoa powder
1 teaspoon cornstarch
Pinch cayenne pepper
1 tablespoon rum
Graham crackers
Cookies
Rice cakes
Assorted dried or fresh fruits, (such as bananas, apricots, pineapple, mango)
1/4 cup sugar, for reconstituting dried fruit, optional
Instructions:
Home Preparation: In a blender, puree 10 ounces fresh or frozen mixed berries with as little water as necessary to liquefy. In a food dehydrator, dehydrate puree until crispy. (Or buy predried berries). Combine dried berries, chocolate chips, sugar, cocoa, cornstarch and cayenne in an airtight bag or container.
Campsite Preparation: Boil 1 1/2 to 2 1/2 cups water (use 2 1/2 cups water if you will be reconstiting dried fruit for dipping, otherwise use 1 1/2 cups). Remove 1 cup water from pot. Add dry berry-cocoa mixture to remaining 1 1/2 cups water. Stir. Cover. Let stand 5 minutes off heat. Meanwhile, if using dried fruit for dipping, pour 1 cup reserved water over dried fruit and 1/4 cup sugar in a bowl. Cover. Let stand until fruit is reconstituted.
Bring berry mixture to a boil, then reduce heat to lowest possible setting. Simmer for 5 to 10 minutes. Remove pot from heat, carefully pour in rum. Return to heat, tilting pot into flame to ignite fondue. Stir. Serve in individual cups or from the communal pot with your choice of dippers.
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Wilted Green Salad
2 tablespoons olive oil
1 red onion, thinly sliced
1 clove garlic, finely chopped
2 tablespoons balsamic or red wine vinegar
1 tablespoon raisins
1 pound fresh kale, Swiss chard, spinach or beet greens, washed and rinsed and stems removed
1 orange, peeled and coarsely chopped
3 slices cooked bacon, crumbled (optional
Instructions:
In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.
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Pitmaster Wings with Alabama White Barbecue Sauce
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 cup cayenne pepper hot sauce
2 pounds jumbo chicken wings, tips removed, drummettes and flats separated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon gochujang paste
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 cloves garlic, chopped
1 small knob peeled ginger, chopped (can substitute 1 teaspoon ginger powder)
Instructions:
For the wings: Preheat a grill to 300 degrees F.
Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.
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Fizzy Hocus Pocus Punch
Two 11.5-ounce containers frozen lemonade concentrate, thawed
Two 11.5-ounce containers frozen berry fruit juice concentrate, thawed
5.5 ounces (about half of an 11.5-ounce container) frozen concord grape juice concentrate, thawed
Three 2-liter bottles lemon-lime soda
One 1-liter bottle club soda or one 750-milliliter bottle sparkling white wine
One 1.5-quart container black raspberry ice cream
26 giant gummy frogs
Instructions:
Combine the lemonade concentrate, berry juice concentrate and grape juice concentrate in a large punch bowl and stir well. Pour in the lemon-lime soda. Add the club soda or sparkling wine and stir well.
Add the black raspberry ice cream in scoops on top of the punch. The mixture will bubble and foam. Thread 5 or 6 giant gummy frogs on a long skewer and place the skewer across the punch bowl. Thread the remaining gummy frogs on individual cocktail skewers, then set aside for garnishing individual punch cups. Ladle the fizzy punch into cups and garnish each with a frog skewer.
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Caramel Apple Popcorn Clusters
2 tablespoons vegetable oil
2/3 cup popcorn kernels
4 cups dried apple chips, broken into pieces
1 cup unsalted almonds, roughly chopped
2 cups apple juice
2 cups packed light brown sugar
1/4 cup light corn syrup
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
Kosher salt
1/4 teaspoon apple pie spice
1 tablespoon applejack or other apple brandy (optional)
1/4 to 1/2 teaspoon cayenne pepper (optional)
Instructions:
Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.
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Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette
6 tablespoons Parmesan cheese
6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms)
18 spears medium asparagus, blanched
18 spring (pearl) onions, peeled and blanched
12 ramps or baby leeks, blanched (optional)
2 cups loosely packed pea shoots
3/4 cup fava beans, shelled, blanched and peeled
3/4 cup fresh peas, shelled and blanched
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon roughly chopped fresh chervil
1 tablespoon roughly chopped fresh parsley
1 tablespoon roughly chopped fresh chives
1 teaspoon roughly chopped fresh tarragon
1 teaspoon mustard
1/2 teaspoon finely chopped garlic
8 grinds of a pepper mill
9 tablespoons extra virgin olive oil
1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil)
Instructions:
Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.
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Mint Chocolate Chip Ice Cream
4 ripe bananas
1/2 cup unsweetened cocoa powder
1/4 cup skim milk
1/2 teaspoon vanilla extract
Pinch of salt
Mint extract, as needed
1/4 cup semisweet chocolate chips
Instructions:
Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
In a small bowl, whisk together the cocoa powder, milk and vanilla.
If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
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Leaf Lard Crust
2 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon fine seat salt
6 ounces rendered leaf lard, cold, cut into cubes
2 tablespoons unsalted butter, cold, cut into cubes
4 to 6 tablespoons ice water
Instructions:
Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
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Cava Cocktail
1 sugar cube, optional
1 fluid ounce pomegranate juice
3 fluid ounces Cava sparkling wine
Pomegranate arils, optional
Instructions:
If desired, place a sugar cube in the bottom of a Champagne flute. Pour the pomegranate juice over it, then the Cava. Drop a few pomegranate arils into the glass. Serve.
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Red Wine Roast Chicken (Poulet Roti Au Vin Rouge)
2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
1/2 cup red wine vinegar
1 whole chicken, cut into 8 pieces (about 3 1/2 pounds)
Salt and freshly ground black pepper
18 ounces baby potatoes, washed
3 onions, quartered
6 carrots, peeled and quartered lengthwise
1/2 cup water
Instructions:
Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
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Pork Loin with Prosciutto, Fontina, and Sage
2 1/2 pound boneless top loin pork roast
2/3 cup panko, (Japanese bread crumbs)
1/3 cup fontina cheese, shredded (about 1 ounce)
1 tablespoon fresh sage, chopped
salt and pepper
4 thin slices prosciutto
Instructions:
Preheat oven to 350 degrees F.
In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
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Garlic-and-Greens Spaghetti
16 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes, or more to taste
Kosher salt
12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
12 ounces spaghetti
1/4 cup grated pecorino romano cheese
Instructions:
Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.
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Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread
1 cup soy sauce
1 tablespoon chili oil
1 teaspoon sugar
One 2-ounce piece firm organic tofu
1 carrot
1/3 head napa cabbage
1/2 small red onion
1 cup soy sauce
1 tablespoon orange juice
1 teaspoon chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili oil
1/2 avocado, sliced
2 slices multi-grain bread, toasted
Instructions:
For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes.
For the slaw: Julienne the carrot, cabbage and red onion and set aside.
In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture.
Place the tofu on the grill until grill marks appear on both sides. Slice.
Layer the avocado and tofu slices on the bread and top with the slaw.
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Parmesan Mashed Potatoes
2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter
Instructions:
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.
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Stuffed Crab
6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped
Instructions:
In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
Preheat oven to 375 degrees F.
When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
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Roast Rack of Lamb
2 lamb racks, cleaned and frenched, see Cook's Note*
Salt and pepper
Roasted Jerusalem Artichoke and Salsify Ragoût, recipe follows
Mushroom Cream Sauce, recipes follow
1 pound salsify, peeled and cut into 1 inch pieces, see Cook's Note**
1/4 cup olive oil
1 pound Jerusalem artichokes, peeled and roughly chopped, see Cook's Note*
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup fresh thyme, picked
1/2 cup white wine
1/4 cup dried mushrooms, see Cook's Note*
2 tablespoons unsalted butter
1 cup chopped shiitake mushrooms
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 teaspoon fresh thyme leaves, picked
1 cup heavy cream
1 teaspoon truffle oil, see Cook's Note**
1 teaspoon kosher salt
Instructions:
Preheat the oven to 450 degrees F.
Bring the lamb racks to room temperature. Season with salt and pepper.
In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
Preheat the oven to 375 degrees F.
Soak salsify in cold water until all ingredients are assembled.
Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
Toss together in a bowl with the fresh thyme.
Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.
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Bread and Butter Pudding
2 cups heavy cream
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1 cup sugar, plus 1/2 cup for the topping
8 egg yolks
12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed
1 stick butter, room temperature
3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey
4 tea bags
4 cups boiling water
3/4 cup Irish whiskey (reserved from pudding)
2 tablespoons sugar
2 cinnamon sticks
2 cloves
1/2 lemon, juiced
Instructions:
Preheat the oven to 325 degrees F.
Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
MMMMMMMMMMMMMMMMM...MMMMMM....MMM!
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Guinness Float
6 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped out
1 ounce Baileys Irish Cream
1 ounce Irish whiskey
Dash of chocolate bitters
2 ounces Guinness stout
Instructions:
Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.
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Edible, Eggless Chocolate Chip Cookie Dough
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour, toasted
1/4 cup milk
1 cup semisweet chocolate chips
Instructions:
Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
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Pear Upside Down Cake
1/2 cup blanched whole almonds
4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 tablespoons light corn syrup
3 pears, peeled, cored and halved
1 1/2 cups pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350 degrees F.
Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
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Hearts of Romaine with Blue Cheese and Bacon
8 strips good-quality bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing, recipe follows
1 cup mayonnaise
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
Instructions:
Preheat the oven to 375 degrees F.
Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
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Herbed Quinoa
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
Instructions:
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
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Zucchini, Carrot and Potato Pancakes
1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying
1 pint yogurt
Instructions:
With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.
Mix all ingredients together.
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Crispy Oven-Roasted Kale
2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
2 tablespoons extra-virgin olive oil
Salt
1/2 a lime
Parmesan wedge
Instructions:
Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.
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Tomato Sauce for Canning
35 to 46 lbs roma-style tomatoes
14 Tbsp bottled lemon juice
Salt
Sugar (optional)
Instructions:
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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Mulukhiyya
5 cups chicken stock
2 (1) pound packages mulukhiyya
3 tablespoons olive oil
4 minced garlic cloves
2 tablespoons ground coriander
1 tablespoon ground cumin
Juice of two lemons
Salt and pepper to taste
1 cup cooked long-grain rice
Instructions:
Bring the chicken stock to boil in a saucepan. Add the mulukhiyya, reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb. Heat the olive oil in a small skillet over medium heat. Add garlic cloves and cook for 2 minutes to 3 minutes, then add the mixture to the stock. Stir in coriander and cumin, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of the lemon and salt and pepper to taste. Simmer the soup for 8 minutes. Divide the cooked rice among 8 bowls, ladle the soup over the rice and serve.
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Mini Shepherd's Pie
Nonstick cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar
Instructions:
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
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Flourless Peanut Butter Cookies
1 cup natural peanut butter
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
Instructions:
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
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Spring Apple and Fennel Salad with Dijon Vinaigrette
2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil
Instructions:
For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
On a larger platter, layer the butter lettuce and top with the sliced veggies.
For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
Drizzle the vinaigrette over the salad and top with the Pecorino.
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Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
Instructions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.
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Best Potato Salad
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Instructions:
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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Mediterranean Pasta Salad
Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese
Instructions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
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Spiedini di Santino: Santino's Kebabs
3 ounces/90 g cooked ham, minced
3 ounces/90 g Emmental cheese, minced
3 ounces/90 g Parmigiano cheese, finely grated
3 ounces/90 g Caciocavallo cheese, finely grated
1/2 cup/114 g breadcrumbs
1/2 cup/114 g pine nuts
1/2 cup/114 g raisins
Bunch fresh flat-leaf parsley, leaves picked and chopped
1/4 cup/58 ml extra-virgin olive oil
2 pounds/907 g thinly sliced veal medallions, pounded thin
1 red onion, quartered
24 fresh bay leaves
Instructions:
In a mixing bowl, combine the ham, Emmental, Parmigiano, Caciocavallo, breadcrumbs, pine nuts, raisins, parsley, and olive oil. Mix ingredients thoroughly. Scoop the mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place a ball on one end of a veal slice. Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat the process using the rest of the veal slices and mixture. With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning.
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Piggie Butter Cookies
3 1/2 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
3 1/2 sticks unsalted butter, softened
1 1/4 cups sifted sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Royal Icing, recipe follows
1 pound confectioners' sugar
5 tablespoons meringue powder
1 teaspoon lemon juice
3 drops red food coloring
Instructions:
Sift together flour and salt into a bowl.
In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, 1 at a time, until incorporated and combined. Add vanilla and cinnamon. Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours.
Preheat oven to 350 degrees F.
With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2 inches apart.
Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool.
In the bowl of a standing mixer, add sugar and meringue powder. Mix on low speed until thoroughly combined, then drizzle in 1/2 cup of cold water. Beat until thick and glossy. Add the lemon juice to thin it out slightly. Add red food coloring a little at a time until you achieve a pretty pink color.
Once cookies are cool, coat the cookies with the pink frosting, using an offset spatula. You can use a toothpick to carefully spread out the frosting in the small spaces. Sprinkle with pink sanding sugar for a glitzy effect. Let the frosting dry for 1 full day.
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Enchilada Sauce
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce
Instructions:
Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
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Goat Cheese Croutons
1 French baguette, sliced into 1/4-inch-thick rounds
Olive oil
4 ounces fresh goat cheese
Cracked black pepper
Instructions:
Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;
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Crunchy Pancakes
2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving
Instructions:
Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
Serve with fresh berries, Greek yogurt and mint.
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Poached Chicken
1 pound skinless and boneless chicken breast
2 cups water
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 cinnamon stick
2 garlic cloves, crushed
2 jalapeno peppers, split and seeded
1 small onion, peeled and studded with 4 cloves
1 carrot, peeled and coarsely chopped
2 teaspoons coarse salt
Instructions:
Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.;
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Grilled Strawberry Shortcake
2 tablespoons vegetable oil
20 strawberries, hulled
Four 3- to 4-inch-thick slices cut from a store-bought angel food cake
1 cup heavy whipping cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
2 tablespoons store-bought balsamic glaze
4 sprigs fresh mint
Instructions:
Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside.
Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick).
Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.
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White Chocolate-Mascarpone Butter
1/4 cup white chocolate chips
2 teaspoons vegetable oil
1 stick unsalted butter, softened
1/4 cup mascarpone cheese
Instructions:
Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving.
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Baingan Bharta (Roasted Eggplant Salad)
2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth
Instructions:
Preheat the oven to 500 degrees F.
Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
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Salisbury Steak
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper
Instructions:
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a \steak\ appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
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Pioneer's Scone and Lamb Sandwich
1 (3 to 4 pound) leg of lamb
6 cloves garlic
1 tablespoon ground rosemary
1 tablespoon kosher salt
1 tablespoon pepper
Pioneer's Sour Dough Scone, recipe follows
Dijon mustard
1 cup sour dough starter, recipe follows
2 1/2 cups all-purpose lour, plus more to form a sticky dough
2 cups warm water
2 eggs
2 tablespoons oil
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
Oil, for frying
1 cup raw milk
1 cup all-purpose flour
Instructions:
Preheat the oven to 375 degrees F.
With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast. In each slit stuff 1/2 clove of garlic. Rub the rosemary, salt and pepper over the roast. Place the roast over a bed of mirepoix or in a roasting rack. Cook for 30 minutes. Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours. Remove from heat and let rest for 15 minutes before slicing.
Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard.
The night before, combine the sour dough starter, 2 1/2 cups flour, and warm water in a large, non-metallic bowl. Use a large enough bowl to allow batter to ferment and rise. This mixture will be thick and lumpy but will thin down during the night. Cover and let stand in a warm place. The next morning remove and refrigerate 1 cup of this batter as a starter for the next batch. Add eggs, oil, sugar, baking soda, and salt. Let this dough sit at least 3 hours. Roll the dough out on a well-floured surface to about 1/2-inch thick. Cut into 4 to 5-inch squares. Carefully deep -ry the scones until golden brown on both sides.
Mix together milk and flour and let stand 48 hours or until it starts to ferment. Hold starter in a pottery or glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter. If starter will not be used once a week, freeze the starter to keep it from getting too active.
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Potato and Wild Mushroom Napoleons
1 cup chicken stock
1 cup heavy cream
2 teaspoons fresh chopped thyme
12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
2 tablespoons white truffle oil
3/4 cup very finely grated aged Asiago (about 3 ounces)
1 cup chicken stock
1 cup heavy cream
2 teaspoons fresh chopped thyme
12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
2 tablespoons white truffle oil
3/4 cup very finely grated aged Asiago (about 3 ounces)
1/4 cup olive oil
2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/4 cup olive oil
2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
3 tablespoons unsalted butter
1/2 cup sliced shallots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 slices fresh black or white truffle, optional garnish
16 chives, garnish
3 tablespoons unsalted butter
1/2 cup sliced shallots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 slices fresh black or white truffle, optional garnish
16 chives, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Instructions:
Preheat oven to 375 degrees F.
Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
Preheat oven to 375 degrees F.
Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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