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Melon Liquado 1 cantaloupe or honeydew melon, peeled, seeds removed, chopped 1 1/2 cups cold milk 2 cups chopped ice 3 tablespoons honey Instructions: Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.
Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette 2 tablespoons golden raisins 1 1/2 tablespoons unsalted butter 1 shallot, minced 2 tablespoons pine nuts, toasted 6 Castelvetrano olives, sliced 1 lemon, rind and pith removed and segments diced 1 tablespoon thinly sliced chives Kosher salt and freshly ground black pepper Two 8-ounce swordfish steaks 1/2 cup extra-virgin olive oil, plus more for drizzling 1 head romaine lettuce, tops and bottom trimmed and halved lengthwise 3 radishes, tops removed and sliced into eighths lengthwise 1/4 cup crumbled feta cheese 1/4 cup white wine vinegar 2 tablespoons lemon juice 1 tablespoon honey 2 teaspoons sumac Instructions: Preheat the oven to 400 degrees F. Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid. Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy. Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes. Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese. Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette \u2013 it can be stored in an airtight container for up to 2 weeks. To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.
Baked Asparagus 2 bunches asparagus, washed 1 to 2 tablespoons olive oil Coarse grained salt and cracked black pepper Instructions: Preheat oven to 400 degrees F. Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes. Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it. Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock. Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week. If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan. Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.
Summer Veggie Pasta Scampi 1/2 stick unsalted butter 1/2 cup mushrooms, finely chopped 2 cloves garlic, finely chopped 1 shallot, finely chopped 1 bottle white wine 1/2 lemon, zested and juiced 1/2 lemon, zested and juiced 2 summer squash 2 zucchini Olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper Red chile flakes 2 teaspoons grated Parmesan Cherry tomatoes 1 bunch parsley, finely chopped Instructions: Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use. Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles. Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.
Salt and Pepper Crackers 2 3/4 sticks salted butter, softened 1/2 cup sugar 2 cups all-purpose flour, plus more for rolling 1/2 cup cornstarch 2 teaspoons freshly cracked black pepper 2 teaspoons flaked sea salt, to finish Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats. Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes. Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick. Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball. Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.
Spanish Tortilla 1 cup pure olive oil 4 medium russet potatoes, peeled and sliced inch thick 1 large onion, thinly sliced Kosher salt and freshly ground pepper 4 large eggs 1 cup fresh parsley 1/4 cup diced jarred piquillo or roasted red peppers Juice of 1/2 lemon Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy. Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged. Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges. Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla.
Apple-Scented Fondue 1 1/2 cups dry, crisp white wine (recommended: sauvignon blanc) 1/4 cup calvados 1/2 pound Gruyere cheese, shredded or diced 1/2 pound sharp New York state white Cheddar cheese, or other semi-hard cow's milk cheese, diced 2 tablespoons cornstarch Freshly grated nutmeg Freshly ground black pepper Baguette, or other crusty bread, torn or cubed, for dipping Crisp, sliced apple, dressed lightly with lemon juice, for dipping Instructions: In a saucepot over medium-high, heat the wine and calvados to a boil. Reduce the heat to medium. Toss the cheeses with cornstarch, and then stir them into the wine in small batches with a wooden spoon. Season the fondue with nutmeg and a little pepper, to taste. Thicken the fondue, but stir often to keep it smooth, making sure it never boils. Adjust the flame under your fondue pot once it is transferred to the table to keep the fondue at a low, occasional bubble. Serve with bread and fruit.
Pumpkin Pie with Almond Spiced Whipped Cream 1 pumpkin pie 1 1/2 cups whipping cream 1 shot almond liqueur or 1 teaspoon almond extract Grated nutmeg, to taste 2 pinches ground cinnamon Instructions: Heat the pie in hot oven to crisp shell. Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste. Serve pie with flavored cream.
Pork Schnitzel with Chanterelle Mushrooms 2 (3-ounce) pork cutlets, pounded thin Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 eggs, beaten Breadcrumbs, for dredging 2 tablespoons clarified butter 3 slices smoked bacon, roughly chopped 1/2 onion, diced 1 tablespoon dijon mustard 1 tablespoon capers, drained Butter 3/4 pounds chanterelle mushrooms, chopped if large 1/4 cup heavy cream Instructions: Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed. To serve, spoon sauce over browned schnitzels.
Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing 1 small chile pepper, finely chopped 1 small zucchini, seeded and chopped 1 1/2 cups bulgur wheat 1 bulb fennel, trimmed and chopped 1 small red bell pepper, seeded and chopped 1 small to medium butternut squash, peeled and diced in bite-size pieces 1/2 cup EVOO, plus some for drizzling Salt and freshly ground black pepper Freshly grated nutmeg 3 lemons, juiced 3 cloves garlic, grated or pasted 1 pomegranate 1 packed cup fresh parsley leaves, chopped 1/2 cup fresh mint leaves, finely chopped 1 red onion, finely chopped 1/2 cup Greek yogurt 1/4 cup tahini paste 1/2 teaspoon ground cumin 6 naan or pita Shredded romaine 1/4 cup toasted pistachio nuts 1/4 cup toasted pine nuts Giardiniera (hot pickled vegetables), drained and chopped, optional garnish Instructions: Preheat the oven to 425 degrees F. Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes. Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes. In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine. In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate. Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper. To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.
Tikka Masala Turkey Burgers 1 pound Yukon Gold potatoes, diced Kosher salt 1/2 cup frozen peas 1/2 small red onion, very thinly sliced 3 tablespoons white wine vinegar 1 pound ground turkey 1/2 cup tikka masala sauce 1/3 cup plus 2 tablespoons chopped fresh cilantro 3/4 teaspoon ground cumin 3 tablespoons unsalted butter 4 sesame hamburger buns, toasted 1/3 cup mayonnaise Instructions: Preheat the broiler. Line a baking sheet with foil. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes, adding the peas in the last 1 minute of cooking. Drain the potatoes and peas; reserve the saucepan. Meanwhile, toss the red onion, vinegar, 2 tablespoons water and a big pinch of salt in a bowl; set aside. Mix the turkey with 1/4 cup tikka masala sauce, 1/2 teaspoon salt, 2 tablespoons cilantro and 1/4 teaspoon cumin. Shape into four 1/4-inch-thick patties. Put on the prepared baking sheet; spread with the remaining 1/4 cup tikka masala sauce. Broil until cooked through, 6 to 8 minutes. Melt the butter in the reserved saucepan over medium-high heat. Stir in the remaining 1/2 teaspoon cumin, then add the potatoes and peas. Cook, stirring, until hot, 2 to 3 minutes. Stir in the remaining 1/3 cup cilantro; season with salt. Drain the red onion. Serve the burgers on the buns with the mayonnaise and red onion. Serve with the potatoes and peas.
Lettuce Soup 1/4 teaspoon pepper Chive blossoms, for garnishing, optional 2 tablespoons olive oil 1 cup sliced onion 1 teaspoon chopped garlic 1 tablespoon chopped parsley leaves, plus more for garnishing 1 tablespoon chopped chives, plus more for garnishing 2 teaspoons chopped tarragon leaves, plus more for garnishing 2 heads Boston lettuce, leaves torn 3 cups chicken stock 1/2 cup heavy cream or evaporated milk 1/2 teaspoon salt Instructions: Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
Sesame Cheddar Bread scant tablespoons or 2 (1/4-ounce) packages active dry yeast 2 cups warm water (about 110 degrees) 1/4 cup granulated sugar 2 tablespoons soft butter 2 teaspoons salt 2 eggs, slightly beaten 1/2 cup sesame seeds, toasted 5 1/2 to 6 1/2 cups unbleached flour 3 cups shredded Cheddar cheese, divided Instructions: In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes. Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 degrees. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately, remove bread from pans and cool on a rack.
Buche de Noel 2 large eggs 2 large egg yolks Granulated sugar, scant 1/2 cup Whole milk, 1/2 tablespoon 2 large egg whites Cake flour, 1/3 cup Powdered sugar, for dusting 1/2 recipe Pastry Cream (see below) Dove Promises Dark Chocolate, finely chopped, 3 1/2 ounces Simple Syrup flavored with Grand Marnier (see below) 3 large egg whites Granulated sugar, scant 1/2 cup Powdered sugar, sifted, scant 1 cup Dutch-processed unsweetened cocoa powder for dusting, 1/2 cup Bittersweet chocolate, tempered, 16 ounces, see below 3 large egg yolks 1 large egg Water, 1/3 cup Granulated sugar, scant 1 cup Cold unsalted butter, cubed, 1 1/2 cups plus 1 tablespoon Coffee extract, to taste Red, green and yellow liquid food coloring as needed Powdered sugar, for dusting, scant 1/2 cup Chocolate shavings Cornstarch, 2 tablespoons Granulated sugar, scant 1/2 cup 4 large egg yolks Whole milk, generous 2 cups 1 vanilla bean Unsalted butter (optional), 1 tablespoon Instructions: PREPARE THE BISCUIT: Preheat oven to 420 degrees F. Place the whole eggs and yolks in a medium-sized mixing bowl. Add 1/3 cup of the granulated sugar and the milk. Whip with an electric mixer on medium-high speed, until the mixture lightens in color and triples in volume, about 6 minutes. Place the egg whites in a large mixing bowl, and whip at medium speed until foamy. Make French meringue by adding the remaining 2 tablespoons granulated sugar, 1 tablespoon at a time. When all the sugar has been added, increase mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. Use a rubber spatula to fold the egg mixture in batches into the meringue, incorporating it gradually so as not to deflate the meringue. When all the yolk mixture has been incorporated, place the flour in a fine-mesh sieve and sift over the mixture. Gently fold this in with the rubber spatula. Spread the batter evenly on a parchment-covered baking sheet, liberally dust the top of the biscuit with powdered sugar and place in the oven. Bake just until biscuit begins to brown on top, about 5 minutes. This will lock in the moisture, allowing you to roll the cake later without cracking it. Immediately after removing from the oven, run a knife around the inside of the baking sheet to loosen the cake from the sides. Remove cake from baking sheet and allow it to cool. PREPARE CHOCOLATE PASTRY CREAM: Make pastry cream as directed and let cool. Melt the chocolate in a double boiler or a mixing bowl placed over a bowl of simmering water, stirring it occasionally as it melts. When all of the chocolate is melted and smooth, remove it from heat, and add the cold pastry cream to the warm chocolate. Mix them together with a rubber spatula. PREPARE THE ROULADE: Place the biscuit on your work surface and soak with the flavored syrup. Spread the chocolate pastry cream evenly over the cake, spreading it all the way to the edges. Start at one long end and, rolling toward you, roll it into a tight cylinder. Place the roulade on a parchment covered baking sheet and place in the refrigerator for a few hours to set. PREPARE THE MUSHROOMS: Preheat oven to 250 degrees. Whip the egg whites on medium speed until foamy. Add the granulated sugar 1 tablespoon at a time, until you have volume, then add the rest of the sugar. Increase mixer speed to medium-high and whip until you have stiff but not dry peaks. Gently fold in the powdered sugar. Place the meringue in a large pastry bag fitted with a 1/4-inch plain tip. Pipe the mushroom pieces onto a parchment covered baking sheet. Make the stems by squeezing out a dime-sized mound of meringue, then pull the pastry bag straight up, leaving a small tail. Make the caps by piping 1/2-inch mounds onto the sheet. Sprinkle the caps with a little cocoa powder and place in the oven. Bake until firm and dry, about 1 hour, leaving the oven door cracked so moisture can escape. Remove from the oven and cool on a rack. PREPARE CHOCOLATE TREES: Make a cornet from parchment paper and fill half full with tempered chocolate. Pipe a long thick chocolate raindrop on a sheet of parchment paper. Draw a cake comb through the chocolate, starting at the center of the raindrop and moving from left to right. Repeat, starting at the center and moving from right to left. You should have a chocolate pine tree. Repeat for as many trees as you want. Allow the chocolate to set before peeling the parchment paper from it. PREPARE THE CHOCOLATE FENCE: Fill a cornet half full with the tempered chocolate, and pipe a 3 to 4-inch long railroad track, with the outside rails spaced about 2 inches apart and the inside rails spaced about 1/2-inch apart onto a sheet of parchment paper. Allow the chocolate to set before peeling the parchment paper from it. PREPARE THE COFFEE BUTTERCREAM: Place the egg yolks and whole egg in a large mixing bowl, and whip until thick, light, and tripled in volume, 5 to 7 minutes. Pour the water and granulated sugar into a 1-quart heavy-bottomed saucepan and place over medium heat. Insert a candy thermometer into the mixture. The sugar is ready when it reaches 250 degrees, or the soft ball stage. Pour the cooked sugar down the side of the bowl into the whipping eggs. Continue whipping the mixture until the outside of the bowl is warm but not hot, about 2 or 3 minutes. Add the butter all at once, and beat on medium speed until incorporated. Now whip on medium-high speed until thick, smooth and shiny, about 10 minutes. Remove about 1/3 cup and set aside. Add the coffee extract to the remaining buttercream and whip until well combined. ASSEMBLE THE BUCHE: Place the rolled cake on the platter you will use to serve it. Use a sharp knife to slice a 11/2-inch-thick slice from each end of the roll. These will become gnarls on the log. Spread a thick layer of buttercream over the buche. Place the ends or gnarls on top of the log, 1 at each end and cover with buttercream. Run a cake comb through the buttercream along the length of the buche, to make it look like bark. Place the buche in the refrigerator for about 15 minutes to let the buttercream set. MAKE THE IVY AND FLOWERS: Divide the unflavored buttercream evenly among 3 bowls and color each with 1 of the food colorings. Make 3 cornets from triangles of parchment paper, and fill one with pink buttercream, one with green, and one with yellow. Remove the buche from the refrigerator. Use the green icing cornet to make the ivy, by piping long curved lines along the length of the buche. Place small yellow dots along this stem, for the flower centers. Surround these with pink dots for the flower petals. Cut the tip of the cornet diagonally to make a point and fill it with green icing. Squeeze a dab of green buttercream out of the corner of each leaf. FINISHING THE BUCHE: Stick together the caps and ends of the mushrooms, using a dab of buttercream. Place the mushrooms, chocolate trees and chocolate fence on the buche. Dust the buche with powdered sugar and sprinkle with chocolate shavings. Refrigerate for 1 hour,then serve and enjoy! Sift together the cornstarch and half the sugar in a medium bowl, add the egg yolks and whisk until well combined. Pour the milk and remaining sugar into a 2-quart nonreactive heavy-bottomed saucepan and place over medium-high heat. While milk is heating, slice the vanilla bean in half lengthwise. Separate the seeds, and add both seeds and skin to the milk. Bring it to a boil. Carefully pour about half of the milk into the egg mixture, whisking so eggs don't scramble. Pour this mixture back into the saucepan and continue to whisk, as pastry cream thickens. Bring to a boil and continue to whisk and cook for 2 minutes more. Remove from heat, strain through a fine-mesh sieve, and add butter in small chunks if desired. Stir butter into cream until well incorporated. Pour pastry cream into an airtight container and put plastic wrap on top to prevent a skin from forming. Store in refrigerator for up to 3 days, until ready to use. SIMPLE SYRUP: Water, scant 1 1/4 cups Granulated sugar, 2/3 cup Liqueur, 2 1/2 tablespoons Place the water and sugar in a heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. The sugar should completely dissolve. Remove from heat and pour into a mixing bowl. Cool before adding the liqueur. TEMPERED CHOCOLATE: When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. One way to temper is to place the chocolate in the microwave, and microwave it on high power for 30 seconds at a time until the chocolate is melted. As it recrystallizes, it becomes tempered.
Ultimate Mashed Potatoes 3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic) 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 1/2 cup sour cream 1/4 cup chopped fresh chives 2 tablespoon butter 3 slices bacon, cooked and crumbled (reserve some for garnish) Generous dash ground black pepper Instructions: Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.
Salted Caramel Peanut Butter Cups 80 grams (1/3 cup plus 1 teaspoon) superfine sugar 60 milliliters (1/4 cup) heavy cream 1 tablespoon milk 1/2 teaspoon sea salt flakes 2 tablespoons smooth peanut butter 90 grams (3.2 ounces) 70% dark chocolate, chopped 55 grams (4 tablespoons) unsalted butter Crushed peanuts or sea salt flakes, for decorating, optional Instructions: For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing. Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before. For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together. Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes. Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately.
Curried Cauliflower with Chickpeas and Tomatoes 1/4 cup ghee, recipe follows 1 yellow onion, finely chopped 2 tablespoons curry powder, recipe follows 1-inch piece fresh ginger, peeled and julienned 2 vine-ripened tomatoes, chopped 1 head cauliflower (about 1 pound), cut into florets 3 cups canned chickpeas, drained and rinsed 2 tablespoons tomato paste Salt Cilantro leaves, for garnish 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 2 dried red chiles, broken in pieces, seeds discarded 1 tablespoon turmeric Instructions: Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
Ice Cream Cone Favors 1 bag white chocolate morsels Ice cream cones (flat bottomed) Small chocolate candy toppings, nonpareils and sprinkles Lollipops, sugar sticks and other small packaged candies 4 by 9-inch cellophane bags 5/8-inch sheer ribbon Instructions: Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion.
Lavender Mascarpone Sweet Fruit Tea Sandwich 1 loaf brioche, sliced 1/4 inch thick Melted butter, for brushing 16 ounces mascarpone Lavender honey Honey 5 nectarines, sliced Rose champagne 1 pint strawberries 1 pint mixed berries (blackberries, blueberries and raspberries) Fresh culinary lavender, for garnish Instructions: Brush the brioche slices with butter and toast until golden. Whip the mascarpone and sweeten to taste with lavender honey and regular honey. In a skillet, saute the nectarine slices with a little rose champagne and 1 tablespoon honey. In second skillet, saute the strawberries with a little rose champagne and honey. In a third skillet, saute the mixed berries with a little rose champagne and honey. Halve the toasted brioche slices diagonally into triangles. Spread with the sweetened mascarpone and top with nectarines, followed by strawberries and mixed berries. Drizzle with lavender honey. Sprinkle lavender over the top.
Chicken Stir-Fry 2 tablespoons dark sesame oil, divided 2 garlic cloves, finely minced 2 pounds chicken breasts, skinless and boneless 1 head broccoli, stems removed 1 dozen mushrooms, sliced 3 carrots, peeled and julienned 1/4 pound green beans, diced 1 head bok choy, chopped 2 to 3 tablespoons teriyaki sauce Instructions: Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.
Pasta Souffle 4 tablespoons unsalted butter 3 tablespoons flour 1 1/2 cups milk 2 ounces prosciutto, cut into 1//4 cup soft goat's cheese 4 cups cooked (dry) green fettucine, cut 3 egg yolks 4 egg whites Salt and pepper Instructions: Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk. Cook over low heat until thickened. Fold in fine shreds of prosciutto and goats's cheese. Season with salt and pepper. Cool to room temperature. Preheat oven to 400 degrees. Butter a souffle dish (5 or 6 cup measure). Fold egg yolks into bechamel and fold in cooked pasta. Whip egg whites until stiff but not dry and fold into noodles. Turn into souffle dish and bake for 40 minutes.
Grilled Strawberry Shortcake Cupcakes 10 strawberries, hulled Vegetable oil 1 1/2 cups strawberry jam 1 cup heavy cream 2 tablespoons powdered sugar 12 vanilla cupcakes, store-bought or homemade Instructions: Prepare a grill for medium-high heat. Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool. Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside. Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip. Slice the remaining strawberries lengthwise, either in half or quarters. Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.
Salmon Lova with Soba Noodles and Cucumber Salad 3 quarts warm water 8 spring roll wraps Eight 5-ounce salmon fillets 1/2 cup olive oil 2 teaspoons salt 1/8 teaspoon white pepper 1/4 cup clarified butter 1 cup Soba Noodles and Cucumber Salad, recipe follows 2 cups spicy orange beurre blanc 1 pound soba noodles 2 large cucumbers, peeled, halved, seeded, sliced 1/16-inch, salted and squeezed 1 cup Japanese Vinaigrette, recipe follows 1 tablespoon dashi 1 tablespoon sesame seeds 1/2 cup white vinegar 1/4 cup mirin 8 teaspoons rice vinegar 1/2 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons sugar Instructions: Pour the warm water into a medium mixing bowl. Place the spring roll wraps in the water and press down until totally immersed. When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil. Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper. Fold the left and right sides of the wrap over the fish. Then fold the top and bottom. Turn over and pat with more olive oil. Repeat the process until all are completed. Using an ovenproof nonstick pan, heat the clarified butter. Place the salmon fillets in the pan, seam side down, lightly brown one side, turn over, and finish in a 400 degree oven for approximately 10 minutes. Plate with the soba noodles and cucumber salad and top the salmon with the beurre blanc. Garnish with julienned pickled ginger Cook the soba noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes. Rinse and chill. Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together. Garnish with toasted sesame seeds. Put all the ingredients in a bowl and whisk until thoroughly blended. Process until the mixture is rough-textured, not completely smooth.
Dijon Tarragon Chicken Breasts Two 14-ounce cans chicken broth 4 boneless, skinless chicken breasts, 6 to 8 ounces 2 tablespoons butter 2 tablespoons flour 1 tablespoon Dijon mustard 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried Salt and freshly ground black pepper Instructions: Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
Herbed Rice 1 tablespoon unsalted butter 3 to 4 scallions, sliced thinly 2 cups long-grain rice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley 1/2 teaspoon lemon zest, optional Instructions: Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter. Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes. Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
Salisbury Steak With Mushrooms 1 pound ground beef 1 large egg, lightly beaten 1/4 onion, finely chopped (about 1/3 cup) 7 saltine crackers, finely crushed (about 1/4 cup) 1 teaspoon minced fresh sage Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 8 ounces sliced mixed mushrooms 2 teaspoons Worcestershire sauce 3 tablespoons all-purpose flour 2 1/2 cups hot water 1 to 2 tablespoons chopped fresh parsley Buttered egg noodles, for serving (optional) Instructions: Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate. Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine. Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.
Fiery Fieri 3 tablespoons sugar 1 teaspoon chipotle powder 1 lime wedge Ice Ice 2 ounces mezquila 2 ounces agave nectar 2 ounces fresh lime juice 1 ounce bourbon brown sugar BBQ sauce, sauce as Guy Fieri's 4 dashes Angostura bitters Instructions: For the chipotle chile-sugar rim: Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside. For the drink: Fill a mixing glass 2/3 of the way with ice then add the mezquila, agave nectar, lime juice, BBQ sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds. Strain the drink into the rimmed glass and serve.
Tabbouleh 1 cup bulgur wheat 1 1/2 cups boiling water 2 medium tomatoes, seeded and diced (about 2 cups) 1 large cucumber, peeled, seeded and diced (about 2 cups) 1/2 cup diced red onion 2 cups finely chopped fresh parsley leaves 1/3 cup finely chopped fresh mint leaves 3 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon grated lemon zest 1 teaspoon ground cumin Salt and freshly ground black pepper 6 grilled chicken breasts as an accompaniment Instructions: Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Lemon-Ginger Wafers 1 3-inch piece ginger, peeled 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1/2 cup plus 1/3 cup confectioners' sugar 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract Chopped crystallized ginger, for topping Instructions: Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely. Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.
Tequila Lime Chicken 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Instructions: Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Chicken Schnitzel with Romaine Currant Salad 4 chicken breasts, pounded flat Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard 2 cups panko breadcrumbs, or more as needed 1 tablespoon picked fresh oregano, chopped 1 tablespoon picked fresh thyme, chopped 1/2 pound (2 sticks) unsalted butter 1 cup dried currants 1 cup raspberry vinegar 2 tablespoons sugar 1 tablespoon kosher salt 2 heads romaine lettuce 1/4 cup thinly sliced Parmesan 1/4 cup olive oil 1/2 pound (2 sticks) unsalted butter 6 anchovy fillets, chopped 1 tablespoon capers 1/2 cup pitted black nicoise olives, chopped 1 shallot, minced Juice of 1 lemon Instructions: For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F. Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet. Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired. For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes. Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste. For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify. Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside.
Spiced Peanut Soup 2 tablespoons butter 2 slices bacon, chopped 1 onion, thinly sliced 1/4 pound of sweet potato, peeled 1/4 teaspoon each ground cinnamon, chili powder, cumin and cayenne pepper 3 cups chicken broth 2 tablespoons tomato paste 1/2 cup nonhomogenized peanut butter 1/2 cup sour cream Salt and pepper Snipped chives Instructions: Melt butter over medium heat in a 3 or 4 quart saucepan. Add bacon and saute for another couple of minutes or until the bacon has rendered some of its fat. Add the onion, cover and cook for about 10 minutes or until onion is translucent. Check the onion every now and then to make sure it is not burning. While the onion is cooking, dice the sweet potato. When the onion is translucent, remove the cover and stir in the sweet potato, spices and broth. Cover and simmer for 20 minutes or until tender. Transfer soup to a blender or food processor. Add the tomato paste and peanut butter and puree until smooth. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days in advance. Reheat, stirring on occasion, until soup is heated through and garnish each portion with sour cream and chives.
Buffalo Chicken Meatballs with Blue Cheese Sauce Nonstick cooking spray 2 ounces blue cheese, coarsely crumbled 1 cup whole buttermilk 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons lemon juice 1 teaspoon garlic powder Kosher salt and freshly ground pepper 2 stalks celery 1/2 small onion 1/2 green bell pepper 2 pounds ground chicken (not chicken breast) 1 cup dry breadcrumbs 2 large eggs 2 teaspoons Miss Brown\u2019s House Seasoning (see recipe below) 1/2 cup (1 stick) unsalted butter 1/4 cup hot sauce 2 teaspoons Worcestershire sauce Celery sticks Chopped fresh flat-leaf parsley, for garnish 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon freshly ground black pepper 1 teaspoon salt Instructions: Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray. For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes. While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley. Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
Pepperoni Pizza with Hot Honey Sheet-Pan Pizza Dough 1 28-ounce can whole peeled tomatoes, drained 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon hot honey, plus more for drizzling Kosher salt and freshly ground pepper 1/4 cup grated parmesan cheese 12 ounces whole-milk mozzarella cheese, shredded (about 3 cups) 1 1/2 6-ounce logs pepperoni in natural casings, sliced 1/8 inch thick 1/2 cup sliced hot pickled cherry peppers, drained Instructions: Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour. Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool. Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers. Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly. Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.
Creamed Spinach 1 pound baby spinach, washed 1 teaspoon olive oil 1/2 yellow onion, finely chopped 2 cloves garlic, finely diced 4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour 1 1/2 cups milk 3/4 cup grated Parmesan Pinch nutmeg Instructions: In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside. In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach. Serve immediately or hold in a low oven.
Better Than Citron Presse 2 cups sugar Peel from 2 lemons, julienned, reserve lemon juice for drink Fresh mint sprigs Ice Cold water Instructions: Put the sugar and lemon peel in a saucepan with 2 cups water. Bring to a boil just 5 minutes. Remove from the heat, and cool. Store the syrup in a glass jar in the refrigerator. Put 1 tablespoon of lemon syrup in a glass with a few ice cubes and a sprig of fresh mint. Squeeze in the juice of half a lemon. Stir in cold water, to taste. Sweeten with more syrup, if you like.
Matchstick Potatoes Peanut or canola oil 3 large oval Idaho potatoes, peeled Sea salt or kosher salt Minced fresh flat-leaf parsley (optional) Instructions: Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley, if desired, and serve hot.
Coconut Peanut Bowl with Chicken 2/3 cup pineapple juice 2/3 cup lite soy sauce 2 tablespoons brown sugar 4 (5 to 6 ounce) chicken breasts, boneless and skinless. 6 cups water, plus 4 cups for cooking the rice, and 2 cups for the vegetables 3 lemongrass stalks, peeled and coarsely chopped 2 ounces fresh ginger, peeled and thinly sliced 5 kaffir lime leaves 1 lemon, cut in half 7 ounces lite coconut milk 4 tablespoons peanut butter, creamy natural or reduced fat natural 4 ounces sugar 1/2 lime, juiced 1 1/2 tablespoon corn starch 2 cups brown rice, medium grain 1/2 teaspoon salt 3 carrots, peeled and julienned 1 red bell pepper, julienned 1 cup pearl onions, peeled and cleaned 1/2 cup snow pea pods or sugar snap peas 1/2 cup peas, fresh or frozen 1 ounce cilantro 1/4 cup chopped peanuts Instructions: Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce, and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight. Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill. Whisk the coconut milk, peanut butter, sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside. Brown Rice: In a 3-quart saucepan, bring 4 cups water to a boil and add rice and salt. Return to boil, reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes. Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias. Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper. Steam for 2 to 3 minutes until vegetables are 'al dente.' Add pea pods and peas. Steam for 1 minute. Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces.
Grandma's Oyster Mushroom Po Boy 1 jalapeño 2 teaspoons vegetable oil 1 teaspoon red pepper flakes 1 1/4 cups unsweetened soy milk 1/4 cup tapioca flour 4 teaspoons kappa carrageenan 1 1/4 teaspoons salt 2/3 cup refined coconut oil 2 teaspoons apple cider vinegar 1 teaspoon lemon juice 2 tablespoons nutritional yeast 1/2 cup unsweetened soy milk 1 tablespoon lemon juice 2 teaspoons agave 1 teaspoon dry mustard powder 1 teaspoon salt 1 teaspoon apple cider vinegar 2 cups vegetable oil 1 tablespoon horseradish 1 tablespoon vegan Worcestershire 1/2 teaspoon garlic powder 1/4 teaspoon salt 3 tablespoons chipotle peppers 1 tablespoon lemon juice 1/2 cup all-purpose flour 1/2 cup panko 5 pounds oyster mushrooms 2 cups unsweetened soy milk 3 cups vegetable oil 5 buns Pickles, for serving 1 head red cabbage, shredded Instructions: For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat. Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken. Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours. For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens. For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl. For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl. For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture. Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer. Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side. Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns. Put a pan on a burner on medium-low heat. Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown. Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.
Grilled Mackerel with Toasted Garlic Butter 2 medium mackerel, filleted, skin on 5 garlic cloves, smashed 4 ounces butter Salt Pepper 1 or 2 limes Instructions: Preheat an outdoor grill to medium heat and oil the grates with a brush or towel. In a small saucepan, melt the butter and add the smashed garlic. Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons). Squeeze 1/2 of a lime over each fillet and serve immediately.
Whole-Wheat Pancakes with Nutty Topping 1/4 cup sliced almonds 1/4 cup hulled (green) pumpkin seeds 1/4 cup sunflower seeds 1 tablespoon sesame seeds (preferably unhulled) 1/4 cup toasted wheat germ 1/4 cup real maple syrup, plus more for serving Pinch salt 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups) 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup 1 percent lowfat buttermilk 3/4 cup lowfat milk 2 teaspoons honey Nonstick cooking spray Instructions: Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside. Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary. Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.
Crispy Whole Striped Bass with Red Tomatillo Sauce Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 1/2 to 3/4 cup water 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero chile, coarsely chopped 3 tablespoons New Mexico chile powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground pepper Instructions: Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F. Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve. Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes. Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
Taleggio Cheese Course with Radicchio Salad, Honey Vinaigrette and Toasted Hazelnuts 4 ounces Taleggio or Cambozola cheese 4 to 6 leaves radicchio 1 head endive, quartered lengthwise, with core intact 1/4 cup extra-virgin olive oil 2 tablespoons white wine or blush wine vinegar 1 tablespoon mild honey 1/2 cup coarsely chopped toasted hazelnuts Freshly finely ground black pepper Coarse sea salt, for serving Instructions: Divide the cheese into 4 equal portions and place on small cheese or salad plates. Separate the radicchio leaves and tear or chop into bite-size pieces; divide among the plates. Place an endive quarter on each plate next to the cheese. Whisk together the oil, vinegar, and honey in a bowl and drizzle over the salads. Sprinkle the toasted hazelnuts, finely ground pepper and coarse sea salt over top.
Corn Doggies 2 1/2 cups all-purpose flour, divided 3 cups cornmeal 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon sugar 1 1/2 cups buttermilk 1/2 cup beer 2 eggs 1/2 cup water 1 tablespoon minced Italian parsley leaves 1 tablespoon minced hot cherry peppers 1 tablespoon minced garlic 1 tablespoon grated Parmesan 1 tablespoon minced jalapeno pepper 1 tablespoon finely chopped cilantro leaves 1 tablespoon grated dry jack cheese 4 cups canola oil (or other low-saturated fat oil) 8 Italian-style cooked sausages 8 Spanish-style cooked sausages Instructions: Combine 1 1/2 cups of the flour and all the remaining dry ingredients in a large bowl and mix well. In another bowl, combine the buttermilk, beer, eggs, and water, then mix well and add to the dry ingredients. Divide the batter in half. To first half of the batter, add the Italian parsley, hot cherry peppers, garlic and Parmesan and mix well. To the other half, add the jalapenos, cilantro and dry jack. Combine well. Heat the oil in a heavy-bottomed pot to 375 degrees F. Cut the sausages into thirds and dredge them in the remaining 1 cup flour. Coat the Italian-style sausages in the hot pepper batter and the Spanish-style sausages in the jalapeno batter. Fry the sausages, in batches, until golden, about 4 to 5 minutes. Drain on a paper towel lined plate and serve immediately.
Gorgonzola Fig Bites With Toasted Almonds 6 small fresh figs 2 Tbs. gorgonzola or another blue cheese 2 tsp. olive oil, preferably extra virgin freshly ground black pepper to taste 2 Tbs. slivered almonds, toasted or 6 whole Marcona almonds, chopped 2 tsp. honey, optional Instructions: Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig. Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately.
Marinated Vegetable Salad 7 ounces/200 g carrots 7 ounces/200 g haricots verts 7 ounces/200 g Savoy cabbage 7 ounces/200 g cauliflower 3 tablespoons mustard seeds 2 tablespoons minced garlic 1 tablespoon minced peeled fresh ginger 1 tablespoon ground turmeric About 1/2 cup/125 ml grapeseed or peanut oil 8 small shallots, quartered or cut into eighths, depending on the size 2 tablespoons red wine vinegar Salt and freshly ground pepper Lemon juice, to taste Crusty bread, for serving Instructions: Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets. Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.
Buttermilk Parsnip Mashed Potatoes 6 golden potatoes, peeled and quartered 1 pound parsnips, peeled and cut into inch pieces 1/3 cup heavy cream 1/4 cup buttermilk 2 tablespoons unsalted butter (preferably high fat) 1/2 tablespoons sea salt 1/4 tablespoons white pepper Instructions: Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain them, and transfer them to a large bowl. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill in order to remove any lumps. Serve immediately.
Virgin Hibiscus Cosmo 5 cups sugar 4 cups water 4 cups hibiscus flowers 1/4 fresh cut lime 2 parts Hibiscus Syrup 2 parts fresh-squeezed orange juice 2 parts cranberry juice 1 part fresh lime juice ice frozen cranberries for garnish Instructions: SYRUP: Heat sugar and water in a large saucepan until the sugar is completely dissolved. Add flowers and bring to the boil. Lower heat and simmer gently until the volume of liquid is reduced by a third. Remove from heat and strain. Chill until cold before proceeding. COSMO: Fill shaker with ice and muddle it with the fresh lime. Vigorously shake syrup, orange juice, cranberry juice and lime together until ice cold. Strain into a chilled martini glass. Drop one or two frozen cranberries in for garnish and service, or float a hibiscus petal on top.
The Best Carrot Cake Nonstick cooking spray 1/2 cup golden raisins 1 1/2 cups pecans 1 pound carrots, peeled, coarsely grated 1 cup buttermilk, at room temperature 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon freshly grated nutmeg 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 3/4 teaspoon baking soda 4 large eggs, at room temperature 1 3/4 cup packed light brown sugar 1 tablespoon pure vanilla extract 3/4 cup vegetable oil 3 sticks (1 1/2 cups) unsalted butter, at room temperature Four 8-ounce blocks cream cheese, at room temperature 1 tablespoon pure vanilla extract 4 3/4 cups confectioners' sugar Instructions: For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round\u202fcake pans with nonstick\u202fcooking\u202fspray. Line\u202fthe\u202fbottoms with parchment paper rounds\u202fand\u202flightly coat\u202fthe\u202fpaper\u202fwith spray. Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain. Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish. Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely. For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes. To assemble the cake: When the cakes are completely cool,\u202ftrim the domes of each cake round with a large serrated knife so the tops are flat.\u202fPlace one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
Forgotten Cookies 3 large egg whites, at room temperature Pinch of fine salt 3/4 teaspoon cream of tartar 1 cup superfine sugar 1 teaspoon pure vanilla extract 1 1/4 cups mini semisweet chocolate chips, plus more for garnish Instructions: Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips. Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
Sausage and Cornbread Stuffing 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, sliced 6 ounces (about 2 links) Italian turkey sausage, removed from casing 3 celery stalks, thinly sliced on diagonal 1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds 1 medium Bosc pear, cored and chopped 1/4 cup chopped fresh herbs, such as rosemary, sage and thyme 1/4 cup chopped fresh herbs, such as rosemary, sage and thyme 1/4 cup chopped walnuts 1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows Kosher salt and freshly ground black pepper 1 to 1 1/2 cups reduced-sodium chicken broth 1 large egg white 1/2 cup water 1/4 cup buttermilk 1 (8.5 ounce) box corn muffin mix 1/4 cup toasted wheat germ Instructions: Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray. Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl. Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil. Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more. Preheat the oven to 350 degrees F. Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
Pork Loin with Thai Sauce and Papaya Salad 4 ounces (3/4 cup) unsalted raw cashews 1-ounce peeled, fresh ginger 1/2 cup plum wine 1/4 cup peanut oil 1/2 cup sliced green onions 1/2 cup chopped cilantro leaves 6 garlic cloves 1 chile pepper, jalapeno or red serrano, cored, seeded, and coarsely chopped 1 1/2 tablespoons turmeric 1 tablespoon honey 1 tablespoon sesame oil 1 tablespoon balsamic vinegar 1 tablespoon cumin 1 teaspoon freshly ground white pepper 1/2 teaspoon coarse salt 1 or 2 papayas or mangoes (12 ounces each), peeled, seeded, and diced 1/2 red onion, diced 1/4 cup cilantro leaves 1/4 jalapeno pepper, cored, seeded, and chopped fine 2 limes, juiced 1 tablespoon balsamic vinegar 1 teaspoon honey Salt Freshly ground white pepper 4 radicchio leaves 1 1/2 pounds pork loin, cut into 4 (6-ounce) medallions Freshly ground pepper 1 tablespoon peanut oil 1/2 cup port 1 cup veal stock Lime juice Instructions: For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool. In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve. For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste. Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm. Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm. Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.
Zucchini, Potato and Fennel Stew 1/4 cup olive oil, plus more to drizzle 1 1/2 pounds small round potatoes, quartered Salt and pepper 1/2 teaspoon Piment d'Espelette or cayenne pepper 1 teaspoon paprika 3 to 4 cloves garlic, sliced 2 firm small to medium zucchini, sliced 1/2-inch half moons 1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds 1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges 12 cocktail tomatoes or 2 cups cherry tomatoes 4 cups vegetable or chicken stock 1 cup passata or tomato sauce 1/4 cup fresh tarragon leaves, chopped Crusty French roll or bread, for passing Instructions: In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal. Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.
Minted Couscous 1 cup couscous 1 clove garlic, minced 1 lemon, zested 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter 8 to 10 fresh mint leaves, chopped 1 teaspoon extra-virgin olive oil Instructions: In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.
Pear Upside-Down Chocolate Cake 2 tablespoons unsalted butter 2 tablespoons firmly packed light brown sugar 1/2 teaspoon finely grated lemon zest 1 teaspoon freshly squeezed lemon juice 4 Bosc pears, peeled, quartered lengthwise, and cored 1/3 cup milk 3/4 cup all-purpose flour 1/2 cup finely ground toasted almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Confectioners' sugar, for dusting Instructions: 1. For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange the pears, cut side down in a spoke-like pattern in the pan. Cut the reserved pear and use to fill the center. 2. For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs one at a time, beating well after each addition. 3. While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb the pattern. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely. 4. To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
Berry Sparkler 1/4 cup fresh or frozen raspberries or blackberries 1 teaspoon granulated sugar 1/3 to 1/2 cup chilled Prosecco Instructions: Mash raspberries and sugar together with a fork. Spoon mixture into a champagne glass and top with Prosecco.
Rosemary Lemon Spritzer 1 lemon 1/2 cup sugar 5 sprigs fresh rosemary, plus more for garnish 1 liter bottle sparkling water 4 ounces ouzo or gin (optional) Instructions: Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside. In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks. Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.
Crepes with Lingonberry Jam 2 cups lingonberry jam 4 tablespoons cream cheese, softened 2 tablespoons sliced mint 1/2 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons sugar 1 teaspoon vanilla extract 1/2 cup milk 1 tablespoon melted butter 2 eggs 2 tablespoons freshly chopped mint leaves Cooking spray 1 cup heavy whipping cream 1/4 cup granulated sugar 1 teaspoon lemon extract 1/2 teaspoon lemon zest Add all batter ingredients to a blender and blend well. Instructions: For the filling: In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.; For the whipped cream: Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving. Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside. Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired
Artichokes with Pork Sausage, Lemon and Sage Handful fresh parsley 4 garlic cloves 2 bay leaves 1/4 cup dry white wine, such as Pinot Grigio 1 lemon, halved Kosher salt and freshly ground black pepper 8 whole artichokes, split in 1/2 Extra-virgin olive oil 2 large pork sausages, about 1 1/2 pounds total 4 fresh sage leaves 2 shallots, minced 4 garlic cloves, minced 1/2 lemon cut into paper-thin slices 1/2 cup homemade or store-bought chicken stock 2 tablespoons unsalted butter Chopped fresh parsley leaves, for garnish Fried sage leaves, for garnish Instructions: First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper. While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes. Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation. Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.
Chicken Enchilada Foldovers 1 1/2cups shredded cooked chicken 1 can (10 ounce) Old El Paso® red enchilada sauce 1 can Pillsbury® refrigerated classic pizza crust 1/2 cup shredded taco-seasoned cheese blend or Cheddar cheese (2 ounce) Instructions: Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork. Bake 10 to 12 minutes or until golden brown. Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping. Another spicy cheese you can use is Monterey Jack cheese with jalapeno peppers or, as it's also known, pepper Jack cheese.
Rosemary-Pear Turkey Roulade 6 tablespoons unsalted butter, at room temperature 1 cup chopped dried pears 1/2 cup cooked chestnuts, chopped 5 shallots (2 chopped, 3 halved lengthwise) 2 cloves garlic (1 minced, 1 smashed) 1 tablespoon plus 1 teaspoon chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup dry white wine 1/2 cup low-sodium chicken broth 2 turkey leg quarters (drumstick and thigh), skin-on, deboned and tendons removed (have your butcher do this) 1 whole bone-in turkey breast (6 to 7 pounds) 1 cup pear juice 1/4 cup honey 2 teaspoons white wine vinegar 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 tablespoons vegetable oil Instructions: Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool. Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook. Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F. Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool. Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes. Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy.
Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie 1 1/4 cups toasted slivered or whole almonds (save 1/4 cup for garnish) 3 serrano chiles Juice of one lime 6 cloves of garlic 1 tablespoon minced ginger 2 cups picked Thai basil leaves 1 cup picked mint leaves 3/4 cup peanut oil 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat Salt and black pepper to taste Canola oil to cook 1/4 cup sliced green scallions for garnish 1 tablespoon butter 1 cup diced red onions 1 tablespoon 5 spice powder 1 cup diced carrots 1 cup diced celery 1 cup diced celery root 1 cup diced parsnip 2 cups chicken stock 1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with cold water) Salt and black pepper to taste 2 cups all purpose flour 4 ounces, 1 stick of butter, cut up into small pieces and frozen 1 teaspoon salt Pinch of 5 spice powder 2 eggs lightly beaten with 1 tablespoon ice water Instructions: In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing. Add a little oil to thin out the remaining pesto. For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning. For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown. PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions. Wine Suggestion: Robert Sinskey Pinot Noir 1996
Big Daddy Potato Salad 2 pounds red potatoes, scrubbed and cubed into 1-inch dice Salt 3/4 cup mayonnaise 1/4 cup Dijon mustard 2 shallots, minced 3 pickled jalapenos, drained and chopped 3 tablespoons chopped parsley leaves Freshly cracked black pepper Instructions: Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool. In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.
Creamy and Light Mashed Sweet Potatoes 4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds 1 cup heavy cream 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving 1/2 cup brown sugar Zest of 1 lemon. 1/2 teaspoon freshly-grated nutmeg 1/4 teaspoon salt Instructions: Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes. Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.
Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds 18 (1 by 1/4-inch) pieces cream cheese 18 pitted dates (preferably Medjool) 18 salted and roasted whole almonds 6 slices bacon cut crosswise into thirds Instructions: Heat the oven to 400 degrees F. Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.
Sauteed Turkey Cutlets with Avocado Sauce 2 medium ripe Hass avocados (about 1 pound) 2 tablespoons water 2 tablespoons lemon juice 1 tablespoons olive oil 1 teaspoon kosher salt 3/4 cup all-purpose flour 2 teaspoons lightly packed lemon zest 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 (4-ounce) turkey cutlets 3 tablespoons olive oil 1 medium ripe Hass avocado 8 basil leaves for garnish Instructions: For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.) For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets. Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets. To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.
Leftover Turkey and Stuffing Reubens 4 tablespoons unsalted butter, room temperature 8 slices rye bread 4 tablespoons Russian dressing 8 slices Swiss cheese 2 cups leftover stuffing, warmed slightly 2 cups sauerkraut 1 pound leftover thinly sliced turkey Kosher salt and freshly ground black pepper Instructions: Position a rack about 4 inches from the broiler heat source, and preheat. Line a baking sheet with foil. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on the prepared baking sheet. Spread some of the Russian dressing on the sides facing up. Top each with a slice of cheese and evenly crumble some of the stuffing over the cheese. Top each with some sauerkraut, turkey and then the remaining cheese on top. Put the open-faced sandwiches under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese and push down, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, carefully turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
Sesame-Glazed Snap Peas with Pearl Onions 2 tablespoon sesame oil 2 cups snap peas (fresh or frozen) 1 tablespoon soy sauce 1 bag frozen pearl onions 1 tablespoon water 2 teaspoons sesame seeds Salt and pepper Instructions: Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper.
Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme 1 1/2 cups cooked shrimp, finely diced (about 12 medium shrimp) 1 lemon, zested 1/4 lemon, juiced 1 1/2 tablespoons minced fresh thyme leaves 2 tablespoons extra-virgin olive oil Salt and pepper 20 blades fresh chives Crepes, recipe follows 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup water 2 eggs 4 tablespoons unsalted butter, melted Pinch salt Instructions: Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside. In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside. To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month. To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.
The Big Egg Monte Cristo 5 eggs 2 tablespoons sugar Zest of 1/2 a lemon 1/4 teaspoon ground cardamom Pinch salt 1/4 cup cream 1/2 teaspoon pure vanilla extract 4 pieces thick-cut brioche bread Panko (Japanese) breadcrumbs Butter, for frying 4 ounces Black Forest ham, thinly sliced 3 ounces Gorgonzola, crumbled 2 eggs Pure maple syrup Powdered sugar Instructions: For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended. Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs. Add butter to a pan on medium-high heat to melt and place coated bread in the pan. Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown. Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese. Cook an egg (any style) and place on top of the ham. Put the other piece of French toast on top of the ham and dust with powdered sugar.
Paneer and Vegetable Skewers 4 1/2 ounces Greek-style yogurt Small knob fresh ginger, peeled, and roughly chopped 2 to 3 cloves garlic, peeled, and finely chopped 6 green cardamom pods, pods removed and seeds ground 1 tablespoon gram flour (chickpea flour) 1 teaspoon garam masala 1 teaspoon cumin powder 1/2 teaspoon chile powder Kosher salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons vegetable oil 10 1/2 ounces paneer, cut into 1-inch cubes 1 large onion, cut into 1-inch cubes 1 green and 1 red capsicum pepper, cored, and cut into 1-inch cubes Oil, for greasing 2 tablespoons butter, melted, for drizzling Chaat masala*, to sprinkle Instructions: For the marinade: Mix together the yogurt, ginger, garlic, cardamom, flour, garam masala, cumin, chile powder, salt, to taste, lemon juice, and oil in a bowl. For the skewers: Add the paneer, onion, and peppers to the marinade. Cover the bowl with plastic wrap and allow the paneer and vegetables to marinate for 30 to 40 minutes, or longer in the refrigerator. Preheat the oven to 400 degrees F and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers and place on the baking sheet. Bake the skewers in the oven for 7 minutes, drizzle over the melted butter, turn and cook for another 5 to 7 minutes, or until charred at the edges. Sprinkle the skewers with chaat masala, and serve. The paneer skewers are also great served with green chutney.
Parmesan Mashed Potatoes 8 to 12 medium to large potatoes, (about 3 pounds) peeled and cut into chunks 3 bay leaves 1/2 cup butter (or one stick), cut into chunks 2 cups (8 ounces) shredded Parmesan 1/2 cup heavy cream Salt and freshly ground white pepper 1/4 cup chopped fresh chives Instructions: Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Parmesan. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
Mixed Salad with \House Dressing\ 1 (10-ounce) sack chopped romaine and mixed greens 4 radishes, sliced 3 tablespoons vinegar 1 teaspoon sugar 1 teaspoon sweet paprika 1 tablespoon grated white onion and juice 1/3 cup extra-virgin olive oil Salt and pepper 2 tablespoons sesame seeds, optional Instructions: Mix greens and radishes. In a small bowl, combine the vinegar, sugar, paprika and onions juice. Whisk in extra-virgin olive oil. Season the dressing with salt and pepper, to taste. Dress and toss salad then sprinkle with sesame seeds (optional) and serve.
Eggplant Parm Stacks 6 roasted or peeled tomatoes with their juice, chopped, recipe follows 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds) Salt 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 to 4 cloves garlic, chopped or thinly sliced 1 small chile pepper, seeded and finely chopped, optional 1 sprig fresh marjoram or oregano, leaves picked and finely chopped 1 cup all-purpose flour 4 large eggs 1 1/2 cups panko (Japanese) bread crumbs 1 cup grated Parmigiano-Reggiano cheese 1/2 cup corn meal, a couple of handfuls 2 teaspoons fennel pollen or ground fennel seed, optional Vegetable oil plus Omega-3, for shallow frying 1 pound fresh mozzarella, thinly sliced 1 large clove garlic, finely chopped 1 bundle fresh green or red chard, washed, stemmed and shredded Freshly grated nutmeg 1 cup fresh basil leaves 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling Instructions: Set aside or prepare the roasted tomatoes. Salt the eggplant and drain in colander, 30 minutes. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick. Preheat the oven to 400 degrees F. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately. For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
How to Make Vanilla Extract \| Vanilla Extract 12 vanilla beans 1 bottle vodka Instructions: Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Winter Hat Cake Two 15-ounce boxes chocolate cake mix plus required ingredients Four 16-ounce containers store-bought vanilla frosting (8 cups) Blue gel food coloring, for the frosting 2 cups white and blue candy-coated chocolates, such as M&M's 7 ounces sweetened shredded coconut Instructions: Prepare the cake mix according to the package instructions and bake it in a doll dress cake pan. Let cool for 10 minutes. While the cake is still in the pan, trim off the top, using the edge of the pan as a guide. This will give you a flat top. Invert the cake onto a cooling rack and let cool completely. Meanwhile, transfer the frosting to a large bowl and mix with an electric mixer on medium speed, adding a couple of drops of food coloring at a time to achieve the desired shade of blue. Cut the cake horizontally into 4 layers using a long serrated knife. Use a 4-inch round cutter to cut a hole in the center of the 2 largest layers on the bottom. Reserve the cutouts. Place the bottom layer on a cake board or cake plate and frost the top with the frosting. Place the second cake layer on top, so that the sides and center holes line up. Fill the well in the cake with the candy-coated chocolates. Frost the top of the second layer, and place the third layer on top. Repeat with the frosting and top cake layer. Using a limited amount of frosting, frost a thin crumb coat over the cake. Refrigerate to firm up, about 30 minutes. Frost the cake with more frosting. Fit a pastry bag with a coupler (or you can use multiple piping bags). Fit the bag with a large star tip and fill the bag with frosting. (See Cook's Note.) Use a butter knife to lightly score 5 evenly-spaced vertical lines down the side of the cake. Using the pastry bag with the large star tip and following one of the scored lines from top to bottom, pipe overlapping diagonal 2-inch mounds of frosting, lifting and pulling down in alternating directions to make a braid. Repeat the pattern down the remaining scored lines. Switch to a smaller star tip on the pastry bag. Working from the top of the cake down, pipe overlapping semi-circles between each of the braided lines. Repeat around the rest of the cake. Switch to a small plain round tip on the pastry bag. Pipe straight lines down both sides of each semi-circle line. Next to these, pipe lines of dots, starting from the top to the bottom. Next to these, pipe straight lines. Repeat around the cake. To make the pom-pom on top of the cake, mix the reserved cake cutouts with 1/4 cup frosting in a medium bowl until mostly smooth. Form a cake ball the size of a baseball and refrigerate it on a plate until firm, about 10 minutes. Place the coconut in a 1-gallon resealable plastic bag and add 2 drops of blue food coloring. Shake the bag to color the coconut. Remove half the coconut to a shallow bowl. Add 6 more drops of the food coloring to the remaining coconut in the bag. Shake the bag to color the coconut and transfer it to a second shallow bowl. Roll the cake ball in the dark blue coconut followed by the light blue coconut until fully coated. Place the cake ball on top of the cake. Press the remaining coconut around the bottom of the cake to form the trim.
Taffy 1 1/4 cups corn syrup 1 cup sugar 1 tablespoon water 1 teaspoon butter 1 tablespoon white vinegar 1/2 teaspoon vanilla and/or mint extract Instructions: In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces. Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.
Cajun Catfish Cakes with Remoulade 4 catfish fillets, about 6 ounces each 1 tablespoon plus 1 teaspoon Cajun seasoning Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 cup crackers, crushed 1 cup plus 2 tablespoons mayonnaise 2 tablespoons plus 1 teaspoon spicy brown mustard 1 large egg, beaten 2 teaspoons hot sauce 1 teaspoon lemon juice 1 teaspoon chopped garlic Instructions: Preheat a grill pan over medium-high heat. Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper. While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.) Serve the catfish cakes with the remoulade.
Warm Salad of Grilled Trout with Spinach and Lentils 1/4 cup honey 1/4 cup Dijon mustard 1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces 1 cup cooked lentils 8 trout fillets, skin on 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup olive oil 4 tablespoons unsalted butter 1 cup walnuts 3 tablespoons plus 1/2 cup balsamic vinegar 1 pound baby spinach, well rinsed and spun dry Instructions: In a small bowl, whisk together the honey and mustard to form a glaze. Set aside. Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside. Heat the lentils over a low flame and keep warm. Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside. Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus. In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons. Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach. Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.
Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown.
Baked Ham with Brown Sugar Honey Glaze 18 to 20-pound smoked ham, water added, ham hock removed One 16-ounce box light brown sugar 1 cup (8-ounce jar) clover honey Instructions: Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Spiced Sweet Potatoes 1 1/2 cups Smucker's® Apricot Preserves 1/2 cup water 2 tsps. lemon juice 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground cinnamon 4 large sweet potatoes, peeled and cut lengthwise into eight wedges Instructions: HEAT oven to 400 degrees F. Combine preserves and water in heavy saucepan. Bring mixture to a boil over medium high heat; reduce heat and simmer 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon. ARRANGE sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.
Smashed Root Vegetables 3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups) 2 cloves garlic, smashed 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups) 1 celery root, peeled, cut into 1-inch cubes (about 2 cups) 1 teaspoon kosher salt, plus 2 tablespoons for the cooking water Zest of 1 small lemon 1/2 teaspoon chopped fresh thyme 1/4 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan Instructions: Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.
Spicy Chicken Eggplant Boats 2 teaspoons dried oregano 1 1/2 teaspoons kosher salt, plus more as needed 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 large eggplant (about 1 1/2 pounds) 3 tablespoons extra-virgin olive oil 1/2 yellow onion, diced 1 tablespoon harissa, or more if desired 8 ounces ground chicken One 14.5-ounce can whole peeled or diced tomatoes 2 tablespoons toasted pine nuts, plus more for garnish 1/4 cup Greek yogurt 1 tablespoon chopped fresh dill Juice of 1 lemon Freshly ground black pepper 2 tablespoons chopped fresh mint Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet. Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes. Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes. Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired. Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.
Sweet Potato Praline Cloud Pie - 2003 1st Place Sweet Potato 2 sweet potatoes, baked or boiled 1/4 cup butter, softened 1 cup sugar 2 eggs 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground mace 1 cup evaporated milk 1 unbaked pie shell 1/4 teaspoon salt 1/4 teaspoon vanilla 1 teaspoon lemon juice 3 egg whites 6 tablespoons sugar 2 tablespoons firmly packed dark brown sugar 2 tablespoons dark corn syrup 1 tablespoon butter 1/4 teaspoon vanilla extract 1/3 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes. Meringue: Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks. Praline Topping: Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat. Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie.
Bread and Butter Pudding 2 cups heavy cream 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract 1 cup sugar, plus 1/2 cup for the topping 8 egg yolks 12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed 1 stick butter, room temperature 3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey 4 tea bags 4 cups boiling water 3/4 cup Irish whiskey (reserved from pudding) 2 tablespoons sugar 2 cinnamon sticks 2 cloves 1/2 lemon, juiced Instructions: Preheat the oven to 325 degrees F. In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step. Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour. Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce. To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding. MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!
Succotash Salad Kosher salt 2 cups green beans 1 10-ounce package frozen lima beans, thawed 3 cups corn kernels (from about 4 ears) 1 small avocado, pitted, peeled and cut into chunks 1 cup grape tomatoes, halved 1/4 cup minced red onion 1 jalapeno pepper, seeded and minced 10 basil leaves, thinly sliced 1/3 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon honey Freshly ground pepper Instructions: Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.
Pizzagna 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted) Salt 1 cup ricotta cheese 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls 1/2 cup sliced pepperoni, cut into thin strips Handful parsley, finely chopped 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 green or red bell pepper, seeded, quartered and thinly sliced 1 onion, quartered then thinly sliced 2 cloves garlic, sliced 12 crimini mushrooms (baby portabellos), thinly sliced Black pepper 1 (28-ounces) can crushed tomatoes 3/4 pound fresh mozzarella, thinly sliced 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes Loaf of crusty bread Instructions: Preheat broiler. Bring a pot of water to a boil, add pasta and salt the water. While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve. Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low. Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
Rolled Chicken Sandwich with Arugula and Parsley Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup low-fat plain yogurt 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts) 4 (8-inch) whole-wheat tortillas (recommended: Guerrero) 1 1/3 cups baby arugula Instructions: For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.
Chili Pepper Jam 8 ounces/250 g hot chili pepper, halved and seeded 1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded 2 cups/500 ml apple cider vinegar 4 cups/1 L sugar Instructions: In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid. Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
Fresh Fruit with Honey Vanilla Mascarpone 2 apricots, pitted and sliced 2 plums, pitted and sliced 1 kiwi, peeled and sliced 1 cup cherries, pitted and sliced 1 cup mascarpone 2 tablespoon honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1 vanilla bean 2 tablespoons heavy cream Instructions: Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined. Pour the mascarpone mixture over the fruit, and serve.
Noodles with Tofu 1/3 cup seasoned rice vinegar 2 tablespoons low-sodium soy sauce Kosher salt 1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil 1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry 8 ounces sliced shiitake mushrooms (about 4 cups) Freshly ground pepper 1 10- to 12-ounce package Chinese egg noodles 1 bunch broccolini, trimmed and cut into 2-inch pieces 1 tablespoon toasted sesame oil 2 cups bean sprouts 2 scallions, thinly sliced Instructions: Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside. Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat. Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.
Lobster Cookout How to Prepare Live Lobster Instructions: Place the lobster on a cutting board. Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds. Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears. Clean out the cavity. Warning: This step is messy, so have paper towels handy. Remove the rubber bands and crack the claws with the blunt edge of your knife. This will help the claw meat cook evenly on the grill.
Gina's Turkey Meatloaf 2 tablespoons olive oil 8 ounces mushrooms, finely chopped 1 large Vidalia onion, chopped 2 cloves garlic, chopped Pinch red pepper flakes 1/4 cup chicken stock 1 tablespoon Worcestershire sauce 1 egg, lightly beaten 1/2 cup panko (Japanese) breadcrumbs 6 ounces crumbled blue cheese 2 pounds ground turkey 1 (8-ounce) can tomato sauce 1 shallot, sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat olive oil in a large saute pan over medium-high heat. Add mushrooms, onions, and garlic. Saute until mushrooms are browned, about 5 to 6 minutes. Stir in red pepper flakes and saute for 1 more minute. Add chicken stock and Worcestershire sauce, remove from heat and allow to cool. In a large bowl, combine egg, panko, blue cheese, and mushroom mixture. Fold in turkey and combine. Don't over work or the meatloaf will be tough. Shape into a long rectangular loaf directly on a sheet tray. Spoon tomato sauce on top of the loaf and shingle sliced shallots down the top. Bake for 1 hour and 10 minutes, and serve.
Chive and Garlic Mashed Potatoes 4 to 6 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 stick (1/4 cup) unsalted butter 4 cloves garlic, lightly crushed 3 sprigs fresh thyme 2 tablespoons chopped chives Instructions: Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
Poached Chicken Breast with Roasted Pepper Sauce 3 cups chicken broth Zest from 1/2 lemon 1 lemon, juiced 1/2 cup frozen chopped onions, thawed 1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet) 4 boneless skinless chicken breasts, rinsed and patted dry 1 (12-ounce) jar roasted red peppers, with liquid Salt and freshly ground pepper Lemony Rice, for serving, recipe follows 2 cups low-sodium chicken broth 2 tablespoons olive oil 2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends) 1/2 cup white wine Zest from 1/2 lemon 1 lemon, juiced Instructions: In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices. Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer. Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice. In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Orzo Salad with Grape Tomatoes and Radishes 1 pound orzo 1 1/2 cups grape tomatoes, halved or quartered 1 small English cucumber, diced (about 3 cups) 1 bunch radishes, sliced (about 1 cup) 1 cup Kalamata olives, pitted and halved 5 ounces goat cheese, crumbled 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup pepitas, toasted (see Cook's Note) 1 shallot, finely minced (about 2 1/2 tablespoons) 1 tablespoon Dijon mustard 3 tablespoons freshly squeezed lemon juice (from 1 to 1 1/2 lemons) 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo. For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper. Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving. Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.
Skirt Steak With Arugula Salad 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 ciabatta rolls, cut into cubes (about 5 cups) 1 clove garlic, finely chopped Kosher salt and freshly ground pepper 1/2 cup sliced radishes 2 cups cherry tomatoes, halved 1/2 cup fresh basil leaves, chopped 2 tablespoons capers, plus 2 tablespoons brine from the jar 1 1/4 pounds skirt steak 6 cups baby arugula Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes. Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.
Microwave Brownies 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract Nonstick cooking spray 1/2 cup chocolate chips Instructions: Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by 2-inch or 8-inch round microwave-safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chips on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.

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