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Mixed Berry Cheesecake 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 pounds cream cheese, at room temperature 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract 1 cup red jelly (not jam) such as currant, raspberry, or strawberry 1/2 pint sliced strawberries 1/2 pint fresh raspberries 1/2 pint fresh blueberries Instructions: Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Strawberry, Blackberry, Rhubarb Pie 1 ounce fresh mint 3/4 cup sugar 1 quart heavy cream 2 pounds all-purpose flour 2 tablespoons salt 1 teaspoon ground pepper 1 teaspoon sugar 1 pound shortening 2 pounds whole blackberries 2 pounds strawberries, sliced 2 pounds rhubarb, sliced into 1/4- to 1/2-inch pieces 1 lemon, zest and juice 1 lemon, zest and juice 4 cups sugar 3 tablespoons tapioca starch Instructions: For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use. For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out. For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine. To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.
Ultimate Mashed Potatoes 5 pounds Yukon gold potatoes, peeled Kosher salt 1 1/2 cups milk 1 cup high-fat European-style butter, cut into chunks and softened Instructions: Preheat the oven to 200 degrees F. Place the potatoes in a large pot of cool water. (All the potatoes should be fully submerged.) Season the water very generously with salt and boil the potatoes until tender, about 30 minutes. Drain the potatoes and discard the water. Place an oven-safe serving dish in the oven to warm. Press the potatoes through a ricer. (If too large, cut in half before pressing.) Meanwhile, heat the milk in a small saucepot over medium heat. Pour the warmed milk over the riced potatoes. Fold in the butter to combine. Season with salt if necessary. Transfer to the warmed serving dish and serve.
Neapolitan Summer Vegetable Pasta Kosher salt and freshly ground black pepper One 24-ounce jar tomato-basil sauce, warmed 5 tablespoons extra-virgin olive oil 1 small eggplant, cut into 1/2-inch cubes 1 small zucchini, cut into 1/2-inch cubes 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, crushed 1 pound bucatini pasta 1 1/2 cups fresh ricotta 1/4 cup fresh basil leaves, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together 1 cup of the tomato sauce with 2 tablespoons oil in a small bowl; set aside. Season the eggplant and zucchini generously with salt and let sit in a colander for 15 minutes. Rinse with cold water and pat dry with a paper towel. Heat the remaining 3 tablespoons oil with the red pepper flakes and garlic in a large skillet over medium-high heat until shimmering but not smoking. Add the vegetables and cook, tossing occasionally, until tender, golden and crisp, about 5 minutes. Cook the pasta according to the package directions; drain, reserving 1/2 cup pasta water. Return the pasta to the pot along with the pasta water and remaining tomato sauce. Toss to coat and divide among 6 bowls. Top with the vegetables, reserved tomato sauce mixture, ricotta and basil.
Quick Sweet-and-Sour Pickle Spears 5 Persian cucumbers, quartered lengthwise 2 dill sprigs 1 clove garlic, smashed 1 cup apple cider vinegar 1/4 cup sugar 2 teaspoons kosher salt 2 teaspoons mustard seeds Instructions: Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
Spaghetti Carbonara with Broccoli Kosher salt 4 large eggs Freshly ground pepper 3 slices thick-cut bacon, chopped 12 ounces spaghetti 4 cups broccoli florets, cut into 1-inch pieces (about 8 ounces) 1/3 cup grated Parmesan cheese, plus more for serving 3 scallions, thinly sliced Instructions: Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot. Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes. Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.
Zabaglione and Berry Trifle 6 large eggs, separated and brought to room temperature 1 teaspoon vanilla 1 cup (198 grams) granulated sugar 1 cup (120 grams) all-purpose flour 1/4 teaspoon fine sea salt 1/2 cup (56 grams) confectioners' sugar, to finish 1/2 cup (99 grams) granulated sugar 1 tablespoon cornstarch 7 large egg yolks 1/3 cup (78 milliliters) sweet Marsala wine Pinch of fine sea salt 1 cup (236 milliliters) very cold heavy cream Coffee Simple Syrup, recipe follows 1 quart strawberries, hulled 1/2 cup Dutch-process cocoa powder 1 pint raspberries 1/2 cup brewed coffee 1/2 cup sugar Instructions: For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside. Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left. Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes. Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter. Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round. For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature. Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip. For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.) Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool.
Pompano Pontchartrain 6 (8-ounce) pompano fillets, skin on Salt and white pepper 1 to 2 tablespoons oil, plus 1 to 2 tablespoons more, if needed 1 1/2 pounds jumbo lump crabmeat, picked over 10 ounces (2 1/2 sticks) butter, melted 1 ounce parsley leaves, chopped Parsley sprigs, for garnish 3 lemons, halved Instructions: Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm. While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot. To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.
Smoked Salmon Puffs One 9-ounce sheet frozen puff pastry, thawed 1 large egg, beaten 2 tablespoons white wine vinegar 3 sun-dried tomatoes (not packed in oil) 1 Kirby cucumber or 1/4 English cucumber 8 ounces cream cheese, at room temperature 2 tablespoons finely sliced chives Kosher salt 2 ounces smoked salmon 1/2 teaspoon black sesame seeds Instructions: Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment. Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg. Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.) Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.) Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)
Caramelized Pear Spring Roll with Blood Orange Cream Sauc 3 tablespoon unsalted butter 2 tablespoons brown sugar 2 anjou pears, cored and sliced thinly 1 tablespoon ground cinnamon 1/4 cup heavy cream 1 tablespoon sugar 2 blood oranges, sectioned, crushed and strained for the juice 1 large egg 2 large spring roll wrappers Orange zest, for garnish (optional) Instructions: In a medium size saute pan, place butter, brown sugar, pears, and cinnamon, and cook until the pears are fork tender. When cooked, remove from the heat and set aside to cool, about 30 minutes. To prepare the blood orange sauce: In small saucepan combine cream, sugar, and blood orange juice, bring to a simmer and reduce by half. Remove from the heat and let cool. Preheat a fryer to 350 degrees F. To make the rolls, crack the egg into a small bowl and gently stir with a fork. Lay out each spring roll sheet and brush them with the egg wash around corners of the wrapper. Place 1/2 of the pear mixture in the center of a wrapper, and roll wrapper, pinching sides when finished. Repeat with remaining pear mixture and spring roll wrapper. Carefully place the rolls in the fryer for about 1 minute or until desired crispness. To plate, place sauce in middle of plate, cut rolls on a slant and place on each other. Garnish with orange zest, if desired.
Poker Chip Pancake Stacks with Maple and Cream Cheese Frosting 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 1/2 cup (4 ounces) cream cheese, at room temperature 3/4 cup confectioners' sugar 1/8 to 1/4 teaspoon ground cinnamon 2 tablespoons maple syrup 1 cup of your favorite prepared pancake mix 1/2 cup blackberries or raspberries, for garnish 1/4 cup miniature chocolate chips, for garnish Instructions: Position an oven rack in the middle of the oven and preheat to 200 degrees F. In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve. Make the pancake batter according to the package directions. Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total. To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings.
Lemon-Tahini Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 cup packed dark brown sugar 2/3 cup tahini, well stirred 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/4 cup sour cream 1 1/2 cups confectioners' sugar 1 teaspoon finely grated lemon zest, plus 3 to 4 tablespoons lemon juice Pinch of salt Instructions: Make the cookies: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in the tahini. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the sour cream. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoon-size balls of dough and arrange about 1 1/2 inches apart on the prepared pans. Bake until the cookies are set around the edges but still soft in the centers, 12 to 14 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Make the glaze: Combine the confectioners' sugar, lemon zest, 3 tablespoons lemon juice and the salt in a medium bowl; whisk until smooth. (If the glaze is too stiff, add more lemon juice, 1 teaspoon at a time.) Drizzle on the cooled cookies. Let set about 10 minutes.
Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette 2 teaspoons cumin seeds 1/4 cup extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 large shallot, finely chopped (about 1/2 cup) One 14.5-ounce can vegetable broth (about 2 cups) 1 1/4 cups whole-grain quinoa, preferably organic Nonstick vegetable oil spray One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered 3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds 1/2 cup dried cranberries 1 large bunch watercress Instructions: For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside. For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F. Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes. Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend. Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
Roasted Shrimp with Feta 4 tablespoons good olive oil, divided 1 1/2 cups medium-diced fennel 1 tablespoon minced garlic (3 cloves) 1/4 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes 2 teaspoons tomato paste 1 teaspoon dried oregano 1 tablespoon Pernod 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on 5 ounces good feta cheese, coarsely crumbled 1 cup fresh bread crumbs (see note) 3 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 2 lemons Instructions: Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes. Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Slow-Roasted Aromatic Shoulder of Pork 1 pork shoulder, skin scored (approximately 12 to 14 pounds) 6 garlic cloves 1/2-inch piece fresh ginger 2 fresh red chiles or 1 teaspoon dried red pepper flakes 3 tablespoons olive oil (not extra-virgin) 4 tablespoons sherry or rice vinegar Instructions: The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should. So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like. Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine... Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it. Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat.
Thai Green Curry Shrimp 8 lime wedges, garnish 2 tablespoons vegetable oil 2 cups diced eggplant (1/2-inch dice) 1/2 cup chopped white onions 1 cup thinly sliced green bell peppers 2 teaspoons minced garlic 2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest 2 tablespoons nam pla (Thai fish sauce) 1 (14-ounce) can unsweetened coconut milk 1 cup shrimp stock, fish stock or bottled clam juice 1 1/2 pounds medium shrimp, peeled and deveined 1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint) 1/4 teaspoon salt Steamed white rice, accompaniment Instructions: In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat. Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
Fettuccine 1 pound 00 flour, plus more for dusting 25 large egg yolks Semolina flour, for dusting Instructions: Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow. Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes. Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough. Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
Classic Creme Brulee 3 cups heavy cream 3/4 cup sugar 1 vanilla bean, split and scraped 1 tablespoon dark rum 8 large egg yolks Extra sugar for the caramel top Instructions: Preheat oven to 300 degrees. In a medium saucepan, combine the cream, 1 tablespoon of sugar and the vanilla bean. Bring to a scald. Meanwhile, put the remaining sugar, rum and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Strain into a pitcher. Divide the custard among 8 ramekins. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake for 35-45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath, then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with the tip of a propane torch flame.
Spanish Tortilla 2 1/2 cups sliced Yukon gold potatoes 1 tablespoon kosher salt, plus 1 teaspoon 1 tablespoon olive oil 1 cup red onion, sliced 1/8-inch 1 cup chopped chorizo sausage 8 eggs 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon cracked black pepper 2 tablespoons vegetable oil Picante Tomato Sauce, recipe follows 1/4 cup white wine vinegar 2 tablespoons brown sugar 2 teaspoons kosher salt 1 tablespoon minced ginger 1 tablespoon minced garlic 1 teaspoon yellow mustard seeds 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon curry paste Pinch saffron 1/4 cup olive oil 4 cups chopped Roma tomatoes 1 1/2 cups tomato juice, fresh or bottled Instructions: Preheat the oven to 350 degrees F. In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking. In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored. Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo. In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce. Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat. In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.
Avocado Salad 1 bunch watercress 2 bunches red leaf lettuce 3 avocados 1/4 cup white vinegar 1 1/4 cups olive oil 1 tablespoon lemon pepper Instructions: Wash and dry the watercress and lettuce. Cut lettuce into bite size pieces and arrange on 4 salad plates. Place watercress on top of lettuce in the center of the plate. Cut the avocados in half and slice 4 (1/2-inch) thick slices. Fan over the watercress. Whisk vinegar, olive oil, and lemon pepper together. Drizzle mixture evenly over the salad and serve.
Breakfast for Dinner Sausage-and-Egg Burgers 1/4 cup mayonnaise 2 teaspoons honey 2 teaspoons sriracha 4 sesame-seed hamburger buns 4 lettuce leaves 4 tomato slices 12 thin rings red onion 1 pound bulk breakfast sausage 1 tablespoon vegetable oil 4 slices Cheddar 4 large eggs Kosher salt and freshly ground black pepper Instructions: Mix together the mayonnaise, honey and sriracha in a small bowl. Spread on the inside of both halves of all the buns. Divide the lettuce, tomato and onion evenly among the bottom buns. Divide the sausage into 4 even pieces and pat and squeeze each piece into a ball. Put each ball on its own piece of plastic wrap and flatten into a thin patty 4 to 5 inches wide. Heat the oil in a large nonstick skillet over medium-high heat. Remove the patties from the plastic wrap, add them to the skillet and cook until browned on both sides and cooked through, about 3 minutes per side. Lay a slice of Cheddar on each patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Transfer the patties to the bottom buns. Crack the eggs into the skillet, sprinkle with some salt and pepper and cook until the egg whites are set and the bottoms and edges are crispy and the yolks are still runny, 2 to 3 minutes. Set an egg on top of each sausage patty and top with the top buns. Eat right away.
Black Bean Soup 1 pound dried black beans 4 cloves garlic 2 onions, roughly chopped 1 green bell pepper, seeded and roughly chopped 1/4 bunch fresh cilantro Extra-virgin olive oil 2 sprigs fresh oregano 2 tablespoons ground cumin 1 smoked ham hock 1 jalapeno, split 1 3/4 quarts low-sodium chicken stock Kosher salt and freshly ground black pepper 1 cup sour cream 2 teaspoons lime zest Lime wedges, for garnish Cilantro sprigs, for garnish Instructions: Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender. When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside. Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup. Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
Western Baked Chicken 1 whole chicken 1/2 cup chopped celery 1/4 cup grated carrots 1/2 cup chopped onion 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 7 cups chicken stock 1 tablespoon dried parsley 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspoon chicken base 2 drops egg coloring (optional) Cornstarch 2 eggs 1/4 teaspoon chicken base 1 teaspoon dried parsley 2 drops egg coloring (optional) 1 cup water 4 cups all-purpose baking mix 1 1/2 to 2 cups chicken gravy Instructions: Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock. Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color. Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil. Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl. Whisk with a fork until well mixed. Add water and baking mix. Mix on low speed for 3 minutes using a dough hook or paddle. Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop. Dip scoop in oil often to prevent sticking. Cover with foil and bake for 30 minutes. Dumplings are done when they spring back the touch. Dumplings will not be brown. Serve Hot!
Ratatouille Veggie Toss 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 small to medium zucchini, 1-inch dice 1 medium onion, 1-inch dice 1 (15-ounce) can stewed tomatoes Salt and pepper A handful chopped flat-leaf parsley Instructions: Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.
Crispy Chicken Thighs with Butternut Squash and Escarole 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups) 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well 2 tablespoons chopped fresh sage 1 large head escarole, roughly chopped 1 tablespoon dijon mustard 1 tablespoon pure maple syrup Instructions: Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes. Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.
Pumpkin Lasagna 1 medium onion, chopped 4 to 6 garlic cloves, chopped 1 tablespoon olive oil 1 pound spicy Italian sausage, casing removed 1 large zucchini, cubed 1 (28 ounce) can tomato sauce 1 cup red wine Kosher salt, freshly ground black pepper and spices, to taste 1 pound ricotta cheese 1 cup shredded mozzarella cheese 1 cup shredded romano cheese 2 eggs 1 1/2 cups pumpkin puree 1 pound cooked lasagna noodles Instructions: In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside. In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally. In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.) Preheat oven to 350 degrees F. Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.
Creamy Caramel Sauce 1 1/2 cups sugar 1/3 cup water 1 1/4 cups heavy cream Instructions: Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
One-Pot Cheesy White Rigatoni with Peas for Two 1 tablespoon olive oil 1 small leek, white and light green parts, thinly sliced into half-moons 1 stalk celery, finely chopped, plus leaves, for garnish Kosher salt and freshly ground black pepper 1 clove garlic, minced 6 ounces mezze rigatoni 1/2 cup dry white wine 1 teaspoon lemon zest plus juice of 1/2 lemon 1 cup frozen peas 1/2 cup low-moisture shredded mozzarella (2 ounces) 1/2 cup grated Parmesan (1 1/2 ounces) 1/3 cup heavy cream 1 tablespoon capers 1 tablespoon chopped fresh rosemary 1 teaspoon fresh thyme leaves, chopped Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes. Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
Mamma's Mac and Cheese 1 pound elbow macaroni 2 tablespoons butter 2 tablespoons flour 2 cups milk Salt and pepper, to taste 2 cups plus 1/2 cup shredded sharp Cheddar Instructions: Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Blood Orange Vampire Punch 1 cup sugar 3 cups blood orange juice 1 cup tart cherry juice 1/2 cup fresh lemon juice (from 2 to 3 lemons) 1 cup tequila or mezcal (optional) Red gel icing, for decorating Instructions: Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour. Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes. Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.
Pork Chops with Mushroom Madeira Sauce 1 tablespoon grapeseed oil 2 (1 1/2-inch) pork chops Salt and coarsely ground black pepper Madeira Sauce, recipe follows 2 tablespoons butter, divided 1 tablespoon minced shallots 1 tablespoon minced garlic 5 to 6 cremini mushrooms, sliced 1 tablespoon all-purpose flour 1/2 cup Madeira wine 1/4 cup beef broth 1 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley leaves Instructions: Preheat oven to 400 degrees F. In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce. In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
Mashed Potatoes with Olive Oil and Pancetta 3 pounds Yukon gold potatoes, peeled and cubed Kosher salt 2 ounces pancetta, cubed very small 1/2 small yellow onion, chopped fine 1 cup whole milk Freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoon roughly chopped fresh parsley Instructions: Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes. Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot. Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley.
Family Corn Pudding 2 cups corn (see Cook's Note) 1/4 cup milk or half-and-half 2 eggs, beaten 2 tablespoons melted unsalted butter 1 tablespoon all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon vanilla extract Pinch ground cinnamon Pinch ground nutmeg Instructions: Preheat the oven to 350 degrees F and grease a 9 by 9-inch baking dish. In a large bowl beat together all the ingredients. Pour into the prepared baking dish and bake in the oven until the pudding is completely set, about 20 to 30 minutes.
Portobello Cream Sauce with Whole-Wheat Linguini 1 tablespoon extra-virgin olive oil 2 tablespoons butter 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced 1 teaspoon ground thyme 1 large shallot, finely chopped 2 cloves garlic, sliced Salt and freshly ground black pepper 1/3 cup port or Marsala, your choice of flavoring 1/2 cup chicken stock-in-a-box 1 1/2 cups heavy cream A few grates nutmeg 1 pound whole-wheat linguini 1 cup walnut pieces Freshly grated Parmigiano-Reggiano 1 large bunch watercress or upland cress Instructions: In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl. Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
Chocolate Chiffon Pie 1 3/4 cups gingersnap crumbs 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 2 1/2 teaspoons unflavored gelatin (1 package) 1 cup whole milk 1/4 cup unsweetened Dutch-process cocoa powder 1/4 cup plus 2 tablespoons granulated sugar Pinch salt 4 large egg yolks 3 large egg whites, at room temperature 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 tablespoon confectioners' sugar Dark chocolate, for garnish Instructions: Preheat the oven to 325 degrees F. For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack. For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms. In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved. Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes. In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions. Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours. For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired. Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Spaghetti and Meatball Cake 1 cup (2 sticks) unsalted butter, softened at room temperature 3 cups light brown sugar, packed 4 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups sifted cake flour 1 1/3 cups sour cream 1 1/2 cups hot coffee Vanilla Buttercream, recipe follows Chocolate Truffle Meatballs, recipe follows Strawberry puree, recipe follows 1 cup sugar 1/2 cup water 4 egg whites (about 1/2 cup) 2 cups butter, cut up 1 teaspoon vanilla 1 1/2 cups heavy cream 12 ounces best-quality bittersweet chocolate, chopped 1/2 cup smooth peanut butter 1 1/2 pounds semisweet chocolate 1 1/2 cups Dutch-process cocoa powder 1 pint fresh strawberries Water, to adjust consistency Sugar, to taste Instructions: Preheat the oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed or parchment paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer,) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top with a thin \crumb\ layer to seal all the crumbs in and chill. Repeat with a finishing layer of butter cream. Place about 2 cups of butter cream in a potato ricer and press it through onto the top of the cake moving it in a circular motion to look like spaghetti. Place chocolate truffle meatballs around on top and chill until ready to serve. Just before serving, pour on the strawberry puree. In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is softball slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled. Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed). Keep at room temperature while frosting the cake. Heat the heavy cream in a small saucepan, and as soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Pour the hot cream into the bowl. Whisk until the chocolate is melted and the mixture is smooth, add the peanut butter and whisk until smooth. Cover and let rest in a cool place overnight--do not refrigerate. The mixture will become firm but not hard. The next day, scoop balls of truffle mixture using an ice cream scoop onto baking sheets lined with parchment paper. Refrigerate until set, about 1 hour. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight. Melt the semisweet chocolate in the top of a double boiler set over barely simmering water. It should be liquid, but not so hot that you can't touch it. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches to avoid crowding the pan of cocoa, dip the frozen truffles one at a time into the melted chocolate, shaking off any excess. Set coated truffle on the cocoa. Gently but thoroughly shake pan containing the truffles and the cocoa after the chocolate has started to set until truffles are completely coated. Carefully remove to another pan and refrigerate, uncovered for 30 minutes. Transfer to an airtight container and keep chilled. In a blender, puree the strawberries and add a teaspoon of water if necessary to adjust consistency to a thick, but not pasty consistency. Adjust sweetness to taste with sugar.
Spinach and Kale Salad 2 tablespoons olive oil 1 red bell pepper, diced 2 garlic cloves, diced 1 bunch of Kale, chopped 1 bunch of spinach, chopped Salt and freshly-ground black pepper to taste 4 tablespoons balsamic vinegar Instructions: Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.
Muffuletta Bruschetta 1 cup pitted Kalamata olives 1 cup pimiento-stuffed Manzanilla olives 1/2 cup roughly chopped roasted red pepper (about 1 whole pepper, jarred or fresh) 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons roughly chopped fresh parsley 1 tablespoon roughly chopped fresh oregano Freshly ground black pepper 1 baguette (about 24 inches long), sliced on the bias into forty 1/4-inch-thick rounds Twenty 1/4-inch slices fresh mozzarella (1 1/2 pounds), cut into half-moons 10 thin slices provolone cheese (7 ounces), cut into quarters 10 thin slices mortadella (3 ounces), cut into quarters 10 thin slices capicola (3 ounces), cut into quarters 10 thin slices Genoa salami (3 ounces), cut into quarters 40 small fresh basil leaves Instructions: For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.) For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.
Burrata with Broccoli Rabe and Grilled Garlic Bread 1/4 cup extra-virgin olive oil, plus more for brushing 7 cloves garlic, smashed 1 bunch broccoli rabe (including the leaves), cut into 1- to 2-inch pieces 1/4 teaspoon red pepper flakes Flaky sea salt 8 1/2-inch-thick slices country bread Freshly ground pepper Burrata, for serving Instructions: Heat the olive oil in a pot over medium heat. Add 6 garlic cloves and sauté until golden, 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of salt. Cover and cook, tossing occasionally, until tender, 8 to 12 minutes. Meanwhile, grill the bread on a grill pan over medium heat until well marked and golden, 2 to 3 minutes per side. Rub both sides with the remaining smashed garlic clove and brush with olive oil; season with salt and pepper. Serve the broccoli rabe with burrata, flaky sea salt and the grilled garlic bread.
Denise's Chocolate Sauce 1 cup dry red wine 1/2 cup sugar 2 tablespoons mulling spices 1 teaspoon minced orange peel 1/2 cup Dutch cocoa powder 1/2 cup light corn syrup 1-ounce semisweet chocolate, chopped Mint, for garnish Serving suggestion: Vanilla Bean Ice Cream Instructions: Combine first 4 ingredients in a small saucepan and bring to a simmer over low heat. Cook for 5 minutes. Turn off the heat, cover and let steep for 15 minutes. Strain out the solids and return the liquid to a clean saucepan over low heat. Add the cocoa powder and corn syrup and whisk until smooth. Simmer for 2 minutes. Turn off the heat, add the chopped chocolate and stir until melted. Cool to room temperature. May be covered and stored in the refrigerator for up to 1 week. Drizzle over vanilla bean ice cream and garnish with mint.
Chicken with Peanut Curry Sauce 2 tablespoons canola oil 1 1/2 pounds chicken breast, cut in 1-inch pieces Salt and pepper 8 ounces frozen cut green beans, thawed (recommended: C&W) 8 ounces frozen pepper strips, thawed (recommended: C&W) 1 1/2 cups light coconut milk 1/2 cup low-sodium chicken broth 1 tablespoon red curry paste 1/3 cup chunky peanut butter 2 tablespoons brown sugar 2 tablespoons lime juice, plus wedges for garnishing Coconut Rice, recipe follows Cilantro sprigs for garnishing 3/4 cup light coconut milk (recommended: A Taste of Thai) 1 cup low-sodium chicken broth 1/2 lime, juiced 2 cups instant rice 1/4 cup shredded sweetened coconut, toasted Instructions: Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes. While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice. In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
Tummy-Yum Bread Pudding 1 1/2 loaves white or wheat bread (day-old bread works great) 1 1/2 cups whole milk 1 cup sugar 3/4 cup melted butter or margarine 2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 eggs, beaten 16-ounce can fruit cocktail 8 1/4-ounce can crushed pineapple 1/2 cup chopped pecans 1/2 cup dark raisins Instructions: Preheat 350 degrees F. Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the milk, sugar, butter, vanilla, cinnamon, nutmeg, and eggs. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans, and raisins, and then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 9 by 13-inch baking pans. Bake for 40 minutes, stirring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood.
Basmati Rice 1 cup basmati rice, rinsed thoroughly 1 1/2 cups water Salt Instructions: Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.
Pork Tenderloin with Polenta Cakes 2 pounds button mushrooms 6 cups beef broth (not bouillon) You may use canned consomme or beef broth 2 cups French onion soup (may use canned French Onion or homemade) 1 stick unsalted butter 2 cups red wine 1 tablespoon fresh rosemary (optional) 1 1/2 pounds pork tenderloin Flour Salt and pepper to taste 1 tablespoon oil or butter 2 to 3 tablespoons red wine Pat butter Fresh Rosemary sprigs (one per guest) 1 package polenta 1 egg beaten 1/2 cup flour 1 tablespoon Parmesan cheese Salt and pepper to taste Oil Instructions: Mushrooms: Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm. Pork Tenderloin: Preheat oven to 450 degrees. Flour the tenderloin and shake off excess. Add salt and pepper. In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm. Polenta Cakes: Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Make 2 per person. To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the other. Slice tenderloin and allow 5 to 6 slices per person. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta. Stand a spring of rosemary in center spearing the meat. If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave. Green Bean Bundles: Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half Make bundle with green beans and bell pepper and wrap with bacon. You can either tie bacon or use a toothpick. Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done. Remove toothpicks and serve.
Italian Stuffed Jalapenos 15 jalapenos, preferably red, cut in 1/2, seeded and deveined 1 tablespoon canola oil 1/4 cup minced red onion 1/4 cup minced red bell pepper 3 tablespoons minced garlic 2 pounds mild Italian sausage, casings removed 2 cups mascarpone or cream cheese 1/4 cup grated Parmesan, plus more for garnish Salt and pepper 1/2 cup shredded mozzarella cheese Minced chives Instructions: Preheat oven to 300 degrees F. Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool. Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts. Garnish with minced chives and Parmesan.
Oatmeal Pancakes with Maple-Glazed Roasted Apples 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons maple syrup, plus more for serving, optional 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices 1 1/2 cups rolled oats 1 cup buttermilk 2 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 eggs 1 1/2 cups milk 2 tablespoons pure maple syrup 1 teaspoon vanilla extract Canola oil or melted butter Instructions: For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes. For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes. Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined. Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes. Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.
Sweet and Savory Grilled Corn 4 ears corn, husked 1 stick (8 tablespoons) salted butter, softened 1 tablespoon garlic powder 1 tablespoon chopped fresh parsley 1 tablespoon sugar Pinch kosher salt Instructions: Preheat a grill for cooking at medium-high heat. Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total. For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.
Sweet Potato Fritters with Mint and Coconut Chutney 1 cup unsweetened coconut 2 tablespoons paprika 2 tablespoons brown sugar 1/2 teaspoon minced serrano chile 1 clove garlic, grated Zest and juice of 1 lime 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon grated peeled fresh ginger (from a 1-inch piece) 1/4 teaspoon ground turmeric 1 clove garlic, grated 2 cups peanut oil 2 small sweet potatoes (1 pound), sliced 1/2-inch thick 3/4 cup chickpea flour 1/4 cup cornstarch 1 teaspoon paprika Kosher salt and freshly ground black pepper 1/4 cup cilantro leaves and tender stems 1/4 cup mint leaves Instructions: Preheat the oven to 400 degrees F. For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl. For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool. Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper. Serve the fritters with the chutney, cilantro and mint.
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce 2 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/2 cup chopped red onion 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon lemon zest 1 1/2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Salt and pepper 4 cups baby spinach leaves Yogurt with Orange Essence, recipe below, optional 2 tablespoons coarsely chopped fresh mint leaves, optional 1/3 cup lowfat plain yogurt 1/4 teaspoon orange zest 2 tablespoons orange juice 1/2 teaspoon honey Instructions: In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Janet's Pad Thai 5 ounces strip steak, cut into 1/2-inch thinly sliced strips 1/2 tablespoon red Thai curry powder 1 (7-ounce) package rice stick noodles 1/2 cup vegetable oil 2 eggs 1 teaspoon minced garlic 1/2 cup Asian sweet red chili sauce 3 tablespoons oyster sauce 1 tablespoon tamarind paste 1 generous pinch salt 1 1/2 tablespoons white sugar 4 basil leaves, chopped 1/4 cup chopped chives 1 cup shredded or julienned carrots 1 cup thinly sliced purple cabbage 2 cups bean sprouts 1 cup chopped peanuts 1 lime, cut into 6 wedges Spicy chili sauce, optional (recommended: Sambal Oelek) Instructions: Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate. Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes. While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.
Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing 2 tablespoons butter 1/2 cup almonds, slivered 2 cups chicken broth 1 cup jasmine rice 1/4 cup fresh cilantro leaves 2 cups rotisserie chicken, cut into bite-sized pieces 1/2 cup sliced scallions 1/2 cup canned black beans, drained and rinsed 1/2 avocado, diced 1/2 red bell pepper, seeded and diced 1 teaspoon cumin seeds 3 cloves garlic 1 small hot red chile, stemmed and seeded 1/2 teaspoon salt 1/2 cup olive oil 1/2 mango, chopped 1/4 cup fresh squeezed orange juice 2 tablespoons lime juice Diced red pepper, for garnish Cilantro sprigs, for garnish Instructions: For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper. For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice. Return mixture to skillet and heat until warm. Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.
Whole Roasted Sweet Potatoes Four 8-ounce sweet potatoes Extra-virgin olive oil, for rubbing and drizzling Kosher salt and freshly ground black pepper Shaved Parmesan, for serving Instructions: Preheat the oven to 425 degrees F. Wash the potatoes well and pat dry. Poke holes all around each potato using a fork. Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes. Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.
Vegetarian Shepherd's Pie 2 lb. broccoli 1 lb. mushrooms 1 onion 3/4-cup butter 10 cloves garlic 1 lb. carrots 3/4-cup Monterrey cheese 3/4-cup Jack cheese salt and pepper Instructions: Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F.
Hot Turkey Horseshoe Sandwich One 32-ounce bag frozen french fries Garlic salt, for sprinkling 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk 1 tablespoon Worcestershire sauce 1 teaspoon sriracha 1 cup shredded English Cheddar 1/2 cup shredded Monterey Jack cheese Kosher salt and freshly ground black pepper 1 pound good quality roasted turkey, sliced thin 4 slices Texas toast, buttered and griddled until golden Chopped fresh parsley, for garnish Sliced pickled cherry peppers, for garnish Instructions: Cook fries according to package instructions. Place in a large bowl, then sprinkle with garlic salt and set aside. Meanwhile, melt butter in a medium pan over medium heat, then add flour and whisk until blonde. Whisk in milk, Worcestershire and sriracha and bring to a simmer, then cook until thickened, 3 to 5 minutes. Whisk in both cheeses until melted. Adjust seasoning with salt and pepper. Place a couple slices of turkey on the griddled Texas toast, then a pile of French fries; ladle the cheese sauce over the entire thing. Garnish with some parsley and some pickled peppers.
Valerie's Pumpkin Pie 2 1/2 cups all-purpose flour, plus more for flouring the rolling pin and surface 1 tablespoon granulated sugar 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, cut up 6 to 8 tablespoons ice water 1 3/4 cups canned solid-pack pumpkin puree 1 1/4 cups heavy cream 1/3 cup plus 2 tablespoons firmly packed light brown sugar 2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon kosher salt 2 tablespoons bourbon 2 tablespoons vanilla extract 2 large eggs, lightly beaten Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving 1 cup cold heavy cream 1/2 cup cold buttermilk 2 tablespoons sugar 1/2 teaspoon ground cinnamon Instructions: For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.) On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes. Meanwhile, preheat the oven to 325 degrees F. Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F. For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended. Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream. Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.
Grilled Vegetable Skewers with a Honey Soy Glaze 1/4 cup honey 1 tablespoon low-sodium soy sauce 1 tablespoon apple cider vinegar 40 pearl onions, peeled 4 scallions, cut into thin rounds Zest and juice from 1 large lemon Kosher salt 3 large red bell peppers, seeded, quartered and cut into bite-size pieces (about 20 pieces per pepper) 3 large zucchini, halved lengthwise and cut into 1/2-inch pieces (about 20 pieces per zucchini) 3 tablespoons extra-virgin olive oil Sesame seeds, for garnish Instructions: Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm. Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet. Cook the vegetables: Preheat the grill for cooking at medium-high heat. Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes. Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve.
Monument Cafe Whole Wheat Zucchini-Herb Bread 3/4 cup warm water 2 tablespoons honey 2 1/4 teaspoons active dry yeast 2 1/2 cups bread flour 1 cup whole wheat flour 1 1/2 cups grated zucchini 1 1/2 tablespoons olive oil, plus more for bowl 1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary) 2 teaspoons salt Instructions: Combine the warm water, honey and yeast in small bowl. Allow the yeast to work. In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size. Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size. Preheat the oven to 325 degrees F. Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.
Chocolate Cornucopia 175 grams (6 ounces) dark chocolate 6 to 7 Rum Raisin Truffles (see recipe) 5 pieces chocolate dipped fruit, recipe follows 10 pieces chocolate dipped cashews Instructions: To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Secure the mold halves together with the bulldog clips. Place the tempered chocolate in a measuring cup and pour half of it into the mold. Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible. Pour any excess chocolate back into the measuring cup. Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute. Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup. Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes. (Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack.) Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife. Refrigerate for about 10 minutes to harden. Unmold the cornucopia. Using the remaining chocolate (which by now will be thickened) \glue\ the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes. Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits.
Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney 1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded Coarse salt and cracked black pepper 1 small onion, thinly sliced 1/2 cup cider 1/2 cup cider vinegar 2 teaspoons sugar 1/4 teaspoon hot pepper flakes 1 cinnamon stick 1/2 cup frozen cranberries 1/2 cup dried apricots 1/2 cup dried prunes 1 large apple, thinly sliced 2 cups chopped rainbow chard leaves and stems 1 tablespoon finely grated orange zest Instructions: Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce. Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more. Divide pork among serving plates, pour chutney over pork slices. Serve immediately.
Grilled Panatone toasted panatone slices, or pound cake melted butter mascarpone cheese splash of oloroso sherry drizzle of honey grated bittersweet chocolate Instructions: Coat both sides of each panatone slice with melted butter Toast both sides on griddle pan until golden brown In a separate bowl, combine marscapone cheese and a splash of sherry. Mix until fluffy and set aside to come to room temperature. To serve: place toasted slice of panatone on a plate. Serve with a dollop of the Marscapone topping, a drizzle of honey and some grated bittersweet chocolate.
Pesto Crushed Potatoes 1 cup lightly packed fresh parsley leaves 3 cups lightly packed fresh basil leaves 1 cup pure olive oil 3 tablespoons toasted pine nuts 2 teaspoons minced garlic, divided (about 2 cloves) 1/2 teaspoon fine salt 1/4 teaspoon coarsely ground black pepper 1/2 cup grated Parmesan 1 pound small Yukon gold potatoes Instructions: Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop. In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning. In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander. In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.
Sambal Sweet Potato Puree 5 large sweet potatoes, baked until a easily pierced with a knife 6 garlic cloves, peeled 2 cups heavy cream 1 tablespoon sambal 2-4 ounces of butter Salt and black pepper to taste Instructions: Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.
Broiled Tilapia and Eggplant with Moroccan Pesto Kosher salt 1/2 cup whole-wheat couscous 1 clove garlic, smashed 1 cup packed fresh cilantro, plus more for topping 1/4 cup extra-virgin olive oil Finely grated zest of 1/2 lemon, plus wedges for serving 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon sweet paprika 2 Japanese eggplants (about 8 ounces each), halved lengthwise Freshly ground pepper 4 tilapia fillets (6 to 8 ounces each) 1/4 cup nonfat Greek yogurt Instructions: Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork. Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes. Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto. Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.
Toasted Bean and Cheese Open-Faced Sandwiches (\Molletes\) 3 cups cooked pinto beans (Frijoles De La Olla, recipe follows) 2 tablespoons olive or canola oil 1 garlic clove, minced 1/2 cup chopped onion 4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise 1 1/2 cups shredded white cheese *see Cook's Note Serving suggestion: Pico de Gallo salsa. 3 cups dried pinto beans 4 garlic cloves, peeled and mashed 1/4 large onion 2 bay leaves Salt and freshly ground black pepper Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving Instructions: Preheat a broiler. Drain the beans in a colander set over a bowl. Save the bean liquid. Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed. Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve. Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste. Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
Cantaloupe Coconut Water 3 cups cubed cantaloupe 1 handful fresh mint leaves, torn, plus whole sprigs, for garnish 6 cups coconut water 1 lime, juiced Instructions: Divide the cantaloupe and torn mint leaves among the glasses and muddle well. Top off each glass evenly with coconut water and lime juice. Garnish with mint sprigs.
JFK Lobster Stew 6 live 1-pound lobsters 8 ounces (2 sticks) unsalted butter 1 cup dry Sherry (either amantillado or fino), plus 1/2 cup 6 cups whole milk 2 cups heavy cream 1/4 teaspoon paprika Salt Freshly ground black pepper Chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Plunge the lobsters head first into the boiling water, in batches, if necessary, and cook, covered, for 5 minutes. Transfer the lobsters with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells, remove the tail and claw meat, and coarsely chop. Reserve the shells. Tightly cover the meat and refrigerate. In a large Dutch oven, melt 4 ounces (1 stick) of butter over medium-high heat. Add the shells and cook, stirring, until they turn bright red, 2 to 3 minutes. Add 1 cup of the Sherry and bring to a boil. Cook until reduced by half, about 3 minutes. Add the milk, cream, paprika, salt, and pepper, and return to the boil. Reduce the heat to medium-low and simmer until slightly thickened, 15 to 20 minutes. Remove from the heat and let cool. Cover and refrigerate at least 6 hours or overnight for the flavors to develop. Remove the milk and shell mixture from the refrigerator and strain into a clean container through a fine mesh strainer. Set aside. In a large, heavy pot, melt the remaining 4 ounces (1 stick) of butter over medium-high heat. Add the chopped lobster meat and cook, stirring, until lightly colored, 2 to 3 minutes. Add the remaining 1/2 cup of Sherry and increase the heat to high. Cook, stirring, to deglaze the pan and until reduced by half. Add the strained milk mixture and bring to a low boil. Simmer, stirring, until heated through. Remove from the heat and adjust the seasoning, to taste. Spoon into bowls and garnish with chopped fresh parsley. Serve immediately.
Margaret's Raisin Bread 1 cup boiling water 1 1/2 cups raisins 2 teaspoons baking soda 1 1/2 cups all-purpose flour 1 cup sugar 1/4 teaspoon salt 1 cup crushed bran flakes 1 large egg 1/4 cup vegetable oil Instructions: Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
Loaded Curly-Fry Nachos 1 to 1 1/4 pounds frozen seasoned curly fries 1 1/2 cups shredded Colby-Monterey Jack blend 2 teaspoons cornstarch 3/4 cup half-and-half, plus more as needed 1/4 cup ranch dressing 1/4 cup crumbled cooked bacon 1/4 cup crumbled French-fried onions 1/4 cup chopped fresh cilantro Sriracha, for dotting or drizzling Instructions: Preheat the oven and bake the curly fries according to package directions. Meanwhile, toss the cheese and cornstarch together in a small saucepan, then add the half-and-half. Cook over medium heat, whisking constantly, until melted and smooth, about 5 minutes. Add a little more half-and-half to loosen the sauce if needed. Put the curly fries on a serving plate. Drizzle with the cheese sauce and ranch dressing and sprinkle with the bacon, onions and cilantro. Dot or drizzle with sriracha to taste.
Neely's Wet BBQ Ribs 32 ounces ketchup 16 ounces water 6 ounces brown sugar 6 ounces white sugar 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon dry mustard powder 2 ounces lemon juice 2 ounces Worcestershire sauce 8 ounces apple cider vinegar 2 ounces light corn syrup 3 to 4 pounds spare ribs 2 ounces Neely's Seasoning Mix, recipe follows 4 ounces paprika 2 ounces sugar 1 teaspoon onion powder Instructions: Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours. Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning. Mix all ingredients together in a bowl.
Mediterranean Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 8 ounces dried fusilli pasta 1/2 cup chopped green bell pepper 1/2 cup canned chickpeas, rinsed and drained 1/2 cup chopped cucumber 1/2 cup crumbled feta 1/4 cup chopped fresh flat-leaf parsley 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing. Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Spiced Edamame 2 teaspoons kosher salt 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (1-pound) bag frozen edamame, in the pod (green soy beans) Instructions: Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.
Sunset Pointe Bouillabaisse Build Six small (50/60 count) shrimp 3 ounces fish (flounder, snapper, grouper), sliced Kosher salt and ground black pepper 4 ounces olive oil 3 mussels 1 ounce sliced fennel 1 ounce sliced leeks 2 teaspoons chopped garlic 2 teaspoons chopped shallots 2 ounces white wine 8 ounces seafood stock 1 ounce unsalted butter, softened 1 ounce chopped unripened green tomatoes 1 ounce chopped red tomatoes Chopped fresh Italian parsley 2 pieces toasted French bread Redneck Rouille, for spreading, recipe follows One 4-inch slice French bread, torn into chunks 2 roasted red peppers, peeled and seeded 8 ounces roasted corn kernels 1 quart aioli Instructions: Heat a saucepan over medium heat. Sprinkle the shrimp and fish with salt and pepper. Add the olive oil to the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic and shallots; cook, stirring, for 2 minutes. Deglaze the pan with the white wine and cook it down just a bit. Add the stock and cook until the mussels just open. Swirl in the butter and add the tomatoes. Pour the bouillabaisse into a bowl and garnish with parsley and toasts spread with Redneck Rouille. Place the French bread into a food processor and blend until smooth. Add the peppers and corn, and pulse until smooth but not completely blended. Add the aioli and blend completely.
Marinara Sauce Olive oil 3 to 4 whole cloves garlic, minced 1 whole small to medium onion, chopped 1/2 cup white wine (or chicken broth) Three 15-ounce cans crushed tomatoes Salt and ground pepper Pinch sugar Fresh parsley leaves Fresh basil leaves Instructions: Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
Re-Stuffed Potato Skins 10 medium Idaho potatoes 8 cups vegetable oil 2 sticks butter, at room temperature 1 cup sour cream 1/4 cup fresh parsley leaves, minced 2 tablespoons Cajun spice 4 cups cooked and shredded pork butt 2 cups grated Cheddar 2 cups grated Parmesan Instructions: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours. Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest. Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F. Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing. In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer. Add the cheese and mix well with a spoon. Then \re-stuff\ the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.
Ron's Date Rugelach 8 ounces (2 sticks) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups all-purpose flour (measured and sifted) 2 cups plus 1/2 cup pitted dates 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 cup (4 tablespoons) apple or orange juice 1/2 cup finely chopped walnuts All-purpose flour, for dusting 3 tablespoons melted unsalted butter 1 egg, lightly beaten with 1 tablespoon of milk or cream Instructions: For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight. For the filling: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time. The filling needs to be spreadable but can have few chunks remaining. Mix in the walnuts. To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter, then evenly spread a thin layer of the filling. Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later. Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
Manhattan 3.5 oz of whiskey .5 oz of sweet vermouth Instructions: Pour ice, whiskey and sweet vermouth into a glass shaker. Shake and pour into martini glass. Garnish with a cherry.
Chilled Asparagus Salad 6 quarts water Kosher salt 2 tablespoons granulated sugar 32 stalks small to medium-size green asparagus, washed and ends trimmed 2 lemons, juiced 2 tablespoons white wine vinegar 1 teaspoon honey 2 tablespoons smooth Dijon mustard 4 tablespoons olive oil Instructions: I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar. Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water. The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed. When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
Short Rib Chili 3 pounds meaty short ribs, with bone Kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra-virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 tablespoon freshly ground cumin 1 tablespoon dried Mexican oregano 1 cup beef broth (preferably organic) 2 tablespoons dark agave 1 teaspoon instant espresso coffee One 15- to 16-ounce can black beans, rinsed and drained Adobo sauce, from can of chipotle chiles, optional Chopped green onions Creamy Corn Polenta, recipe follows Coarsely grated bittersweet chocolate, such as Lindt Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos 2 1/2 cups low-salt chicken broth (preferably organic) 2 tablespoons unsalted butter Kosher salt 1 cup polenta (Italian cornmeal) or regular cornmeal 1 cup frozen corn kernels, thawed Instructions: Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes. Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
Mint Chocolate Chip Ice Cream 2 cups sweetened condensed milk, chilled 2 cups heavy whipping cream, chilled 1 1/2 teaspoons peppermint extract 1/8 teaspoon green food coloring 1 cup mini morsel chocolate chips Hot fudge sauce Whipped cream Shaved milk chocolate Chocolate Dipped Cookies, recipe follows 4 ounces semisweet chocolate 4 ounces bittersweet chocolate 3 tablespoons unsalted butter 3 tablespoons corn syrup 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons espresso powder 1/2 teaspoon baking powder 1/2 teaspoon table salt 2 sticks unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract Instructions: Garnish: Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels. Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop. To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve. Glaze: Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth. Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving. Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl. In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight. Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F. Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
Mocha-nut Cream Cups 1/2 (15-ounce) box refrigerated pie crust, thawed 2 cups heavy whipping cream 1 can light coconut milk 4 teaspoons instant espresso powder 1 teaspoon coconut extract 2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding 1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish Whipped topping, for garnish Instructions: Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside. Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool. While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined. Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.
Classic All-American Burger with Fried Sweet Pickles Burger Patties: 1 1/2 pounds ground chuck or sirloin 8 ounces ground lamb 8 ounces ground pork Salt and ground black pepper 4 slices Cheddar 1 1/2 quarts canola oil 2 cups flour 1 tablespoon kosher salt 1 tablespoon chili powder 1 teaspoon baking powder 1 teaspoon smoked paprika 1/4 teaspoon black pepper 25 sweet pickle chips 1 cup buttermilk 4 sesame seed buns, halved and steamed 4 tablespoons mayonnaise 4 small bowls filled with ketchup 4 small bowls filled with mustard 1 large onion, sliced in rings 1 large tomato, sliced 4 Bibb lettuce leaves 4 dill pickles Instructions: For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper. Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat. Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate. For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper. To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles.
Smoked Sausage in BBQ Sauce 3 pounds large smoked sausage, cut into diagonal slices 1 bottle barbecue sauce 1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar Dash of hot sauce Instructions: Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.
Bourbon, Peach and Ginger Jam 32 ounces peeled and chopped peaches, frozen or fresh 1/2 cup sugar 4 tablespoons minced ginger 1/3 cup bourbon 1 tablespoon lemon juice 1/2 tablespoon lemon zest 1/2 tablespoon salt Instructions: In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.
Dunderi 2 cups plus 2 tablespoons ricotta cheese 1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese 1 cup flour 2 teaspoons grated nutmeg 2 egg yolks Salt and freshly ground black pepper Instructions: In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour. Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together. In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately.
Confetti Ice Cream Sandwiches Cooking spray 1 15-ounce box yellow cake mix 1/4 cup vegetable oil 2 large eggs, lightly beaten 1/4 cup confetti sprinkles, plus more for rolling 1 pint vanilla ice cream Instructions: Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles. Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets. Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.
Stuffed Baked Apples 2 tablespoons apple juice 1/4 cup dried cherries 1/4 cup golden raisins 1/4 cup chopped dates 2 tablespoons honey 2 almond biscotti cookies 4 Rome apples or other baking apples 2 teaspoons unsalted butter 4 whole cinnamon sticks Instructions: Heat the oven to 350 degrees F. In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside. Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving.
Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce 3 tablespoons ground coriander 3 tablespoons ground paprika 2 tablespoons ground cumin 1 tablespoon kosher salt 3 tablespoons freshly ground black pepper 1 tablespoon brown sugar 4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each) 2 tablespoons olive oil 1 small red onion, peeled, sliced thin 3 peaches, pitted, cut into medium sized cubes 2 tablespoons peeled and minced fresh ginger 2 medium ripe tomatoes, cut into medium sized cubes 1/2 cup cider vinegar 1/2 cup orange juice 1/3 cup light or dark brown sugar 1 teaspoon ground allspice Salt and freshly ground black pepper Instructions: Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook. Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce. Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl. Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness. Serve the chops hot with extra barbecue sauce on the side. Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
Lomi Lomi Salmon 1 pound side of salmon, sliced 1-inch thick Hawaiian or kosher salt 5 tomatoes, chopped 1 Maui onion, chopped 1 bunch green onions, chopped 2 red Hawaiian chiles, chopped 1 pineapple 1 lime, juiced 2 tablespoons macadamia nut oil Fresh cracked black pepper, to taste 1 head butter lettuce, leaves separated Instructions: Cure the salmon in salt by putting a layer of Hawaiian salt in the bottom of a glass dish. Lay a salmon in it and gently press down. Sprinkle more salt on top and rub it all over the salmon. Top with even more salt, cover, and place in the refrigerator for 24 hours to pull out the water. Table salt is not recommended for this process. Rinse the salmon thoroughly in cold water to wash away a lot of the salt then blot dry. Cut the salmon in cubes and place in a bowl and add tomatoes, Maui onion, green onion and chiles. Cut the pineapple in half lengthwise. Make crisscross cuts in the flesh and scoop out the inside pineapple chunks; add to the bowl. Squeeze in the lime juice, add oil and black pepper, then toss the mixture to combine all the ingredients. Cover and chill for 1 hour. Scoop the mixture into the split pineapple shell and display as a decorative bowl. To eat, spoon the salmon salad into a lettuce cup.
Martini Ice cubes 1/2 teaspoon dry vermouth 3 ounces chilled quality gin 1 or 3 green cocktail olives Instructions: An hour before serving put a martini glass in the freezer. When ready to serve, fill a cocktail shaker or small pitcher with ice. Add the vermouth and then the gin. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain the martini into the chilled glass. Add the olive and serve.
Veggie and Egg Unite Scramble 1/2 teaspoon olive oil 1/2 cup diced onion 1/2 cup sliced asparagus 1/2 cup chopped Swiss chard 1/2 teaspoon curry powder 1/4 pound firm tofu, crumbled 1/2 cup diced tomato Fresh ground pepper 16 egg whites 8 (6-inch) corn tortillas Roasted Salsa Colorado, recipe follows 2 ancho chiles, stemmed and seeded 5 plum tomatoes 1 onion, peeled and quartered 2 cloves garlic, minced 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped fresh cilantro leaves Salt Instructions: In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado. Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.
Wild Mushroom and Pumpkin Risotto 1 tablespoon olive oil 1 cup finely chopped onion 2 cloves garlic, minced 1 teaspoon thyme 1/4 pound shiitake mushrooms, stemmed and sliced 1/4 pound white mushrooms, trimmed and sliced 1 cup unsweetened packed pumpkin 1 cup arborio rice 4 cups canned chicken stock Nutmeg Salt Pepper Instructions: Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper
Hummingbird Pancakes 1 1/2 cups baking mix, such as Bisquick 1/2 teaspoon ground cinnamon 1 1/2 cups half-and-half 1 cup mashed bananas (about 2 large), plus sliced bananas, for serving 1/2 cup drained crushed pineapple 1/4 cup sugar 3 tablespoons salted butter, melted 1 large egg 1/4 cup pecans, finely chopped Sliced strawberries, for serving Instructions: Heat a nonstick griddle over medium heat. In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the half-and-half, mashed bananas, pineapple, sugar, butter and egg until smooth. Add the wet mixture to the dry and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans. Using a 1/4-cup measure, pour the batter onto the griddle and cook the pancakes for 2 to 4 minutes, watching for the tops to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries.
Warm Fruit Stew 3 cups mixed, thinly sliced tropical fruit, like mango, papaya, passion fruit, or pineapple 1/4 cup Light Syrup, recipe follows 1 tablespoon sweet butter, cut into cubes or softened Salt 2 teaspoons fresh lemon juice 1 pint raspberry sorbet Instructions: Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted. Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving. Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake. 1/2 cup sugar 1 cup water Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.
Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing 2 cups fresh mixed mesclun greens 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil Salt and pepper Assorted large and small heirloom tomatoes, sliced or quartered Creamy Chive Dressing, recipe follows Point Reyes blue cheese, crumbled Whole chives, for garnish 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 heaping tablespoon prepared mayonnaise 1/4 cup chopped fresh chives Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives. Combine all ingredients in a blender and blend until smooth.
Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes 1/2 cup artichoke hearts, chopped 3 1/2 tablespoons olive oil 2 tablespoons sun-dried tomatoes 2 tablespoons garlic, crushed 4 tablespoons white wine 11 ounces Florentyna's fresh lemon pepper fettuccini, long cut 1/4 cup pine nuts, roasted 1/2 cup asparagus tips, precooked Instructions: Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce. Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.
Maple Rosemary Glaze 1 rotisserie chicken, whole 1/2 cup pure maple syrup 2 tablespoons pure apple juice 1 tablespoon butter 1 small shallot, finely chopped (about 1 tablespoon) 1/4 teaspoon dried rosemary, crumbled between the fingers Instructions: To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below. Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken. Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.
Fruit Leather Roll-Ups 1 1/4 pounds chopped fruit (see below for suggested flavors) 3/4 cup sugar 1 to 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth. Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes. Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week. Plum: 5 medium, unpeeled, chopped Peach or nectarine: 5 medium, unpeeled, chopped Apple: 3 large (Gala or Granny Smith), peeled and chopped Strawberry: 4 cups, hulled and chopped Raspberry: 5 cups Grape: 3 1/2 cups (preferably Concord), seeded if necessary Banana: 5 medium, peeled Mango: 2 large, peeled and chopped Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
Cucumber Sauce 2 kirby cucumbers, peeled, halved and seeded 1/4 cup (packed) watercress leaves Grated lime rind and lime juice 1/4 cup or more sour cream Salt and Tabasco sauce Instructions: Blend cucumbers, watercress leaves, lime and lime juice with sour cream. Season with salt and Tabasco sauce.
Grilled Chicken, New Potato and Roasted Garlic Quesadilla 2 large boneless chicken breasts Olive oil Salt and freshly ground pepper 8 small new potatoes, cut in half Twelve 6-inch flour tortillas 1 cup Monterey Jack cheese, finely grated 1 cup white Cheddar cheese, finely grated 1 head roasted garlic 2 tablespoons finely chopped fresh thyme Instructions: Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through. Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.
Sweet Cheese Phyllo Purses 1 3.5-ounce log plain goat cheese 1 1/4 cups whole-milk ricotta cheese 1 stick unsalted butter, melted 8 sheets frozen phyllo dough, thawed 1/2 cup sugar 1/2 cup water 15 cardamom pods, crushed using the flat side of a knife (or 1/4 teaspoon ground cardamom) 1 wide strip orange zest (removed with a vegetable peeler), plus 2 tablespoons juice 2 tablespoons roasted unsalted pistachios, finely chopped Instructions: Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3. Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter. Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes. Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice. Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.

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