Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Lighter Creamy White Bean Dip 2/3 cup reduced-fat 2-percent cottage cheese 1 tablespoon apple cider vinegar 1/2 teaspoon dried thyme One 15.5-ounce can cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper 2 teaspoons good quality olive oil Pinch smoked or sweet paprika Chopped chives, for garnish Instructions: Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour. Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.
How to Make Whipped Coffee \| Dalgona Coffee 2 tablespoons granulated sugar 2 tablespoons instant coffee or espresso powder 1 cup cold milk (or an alternative milk, such as oat milk or almond milk) Instructions: Combine the sugar and instant coffee in a medium bowl. Add 2 tablespoons boiling water and beat with a mixer on medium-high speed until pale brown and fluffy, 3 to 5 minutes. Pour the milk into an ice-filled glass and spoon the whipped coffee mixture over the top just before serving.
Cookie and Pecan Bars 2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits 3 cups pecan halves 1 cup raisins 1/2 cup glazed cherries 1 cup unsalted butter (2 sticks) 1 cup light brown sugar 12 ounces semisweet chocolate chips Instructions: In a large bowl, stir together the cookies, pecan halves, raisins, and cherries. Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.) Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute. Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon. Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate. Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.
Potluck Meatballs 2 pounds ground beef 1 cup unseasoned breadcrumbs 1/2 cup grated onion 1/4 cup minced fresh parsley 2 eggs Red pepper flakes, as needed Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons butter 1 can beef consomme 1 can beef broth 2 tablespoons spicy brown mustard 2 tablespoons tomato paste 2 tablespoons cornstarch Instructions: For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls. Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside. For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil. Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.
Grapefruit and Ginger Pitcher 2 grapefruits, quartered 4 ounces Ginger Simple Syrup, recipe follows 2 limes, juiced 5 ounces tequila, blanco Lemon-lime soda 1 cup water 3-inch piece peeled and sliced ginger 2 cups sugar Instructions: In a large pitcher or bowl add grapefruit, ginger simple syrup and limes juice. Muddle, add tequila and ice. Fill container with lemon-lime soda. Garnish with lime wedges Add water, ginger and the sugar to a saucepan and bring to boil. Stir until sugar is dissolve. Strain. Let cool and store in the refrigerator in an air tight container.
Grilled Shell Steak with Tomato-Scallion Relish 1/3 cup extra-virgin olive oil 1 flank steak (about 11/2 pounds) 1 tablespoon herbes de Provence Kosher salt and freshly ground black pepper 3 ripe medium tomatoes 1 bunch scallions, trimmed 8 whole garlic cloves, unpeeled 1 tablespoon balsamic or red wine vinegar 1/4 teaspoon Worcestershire sauce Grilled thick slices crusty bread, for serving Instructions: 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste. 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes. 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.
DIY Cinnamon Spice Instant Oatmeal 4 cups quick-cooking oats 1 cup roasted salted pepitas 1 cup raisins 1 cup raw walnuts, chopped 1/2 cup unsalted roasted sunflower seeds 1/2 cup maple sugar 1 tablespoon ground cinnamon 1 tablespoon sea salt 1/2 teaspoon ground cardamom Fresh berries, for serving Instructions: Combine the oats, pepitas, raisins, walnuts, sunflower seeds, maple sugar, cinnamon, salt and cardamom in an airtight container. Store at room temperature for up to 3 months. To serve, stir to make sure all the ingredients are evenly distributed (some tend to fall to the bottom). Combine 1/2 cup instant oatmeal mix with 1 cup water or milk in a medium microwave-safe bowl. Microwave on high until the mixture is bubbling and much of the liquid is absorbed, about 3 minutes. Stir, then top with fresh berries.
Chicken Thighs with Kale 6 to 8 chicken thighs, depending on the size Salt 1 tablespoon olive oil Pinch paprika 4 cloves garlic, peeled 2 Fresno chiles, sliced in rings 1 Spanish onion, sliced 1/2 cup Marcona almonds 2 bunches kale, rinsed, dried and roughly chopped 1 fresh bay leaf 1/2 cup chopped fresh parsley Zest of 1 lemon Instructions: Preheat the oven to 375 degrees F. Sprinkle the chicken thighs liberally with salt. Heat a Dutch oven over medium heat, add the oil and brown the thighs skin-side down for 3 minutes per side. Season with a pinch of paprika, stir until the spice releases its aroma and then remove the chicken and set aside. Add the garlic, chiles and onions to the pan and sweat for 4 minutes. Add the almonds, kale, bay leaf, 1 cup of water and a liberal amount of salt and bring to a simmer. Top with the chicken skin-side up and bake for 20 minutes. Top with the parsley and lemon zest and serve.
Herb Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 4 scallions, white and green parts, minced 2 tablespoons fresh parsley leaves, minced 1 tablespoon fresh dill, minced 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Mini Shrimp Cakes with Ginger Butter 3 tablespoons vegetable olive oil 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces) 2 large shallots, minced 1 medium carrot, diced into 1/4-inch pieces 1 pound extra-large shrimp, peeled and deveined 3 tablespoons plain breadcrumbs 1 large egg Zest of 1/2 large lemon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 stick unsalted butter, at room temperature One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons) 2 teaspoons soy sauce 1/4 cup vegetable oil, plus extra as needed Instructions: For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes. For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
Baked Rice Pudding 1/2 cup long grain white rice 2 cups milk 1 cup light cream 1 teaspoon vanilla extract 1 teaspoon orange zest 1/2 teaspoon cinnamon 2 tablespoons butter 1/4 cup sugar Instructions: Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.
Shot Glass Apps: Wienies and Mustard 1 cup ground mustard 1/2 cup sugar 1/2 cup tarragon or cider vinegar 1/4 cup olive oil 2 tablespoons prepared horseradish 1/2 teaspoon lemon juice 1/2 teaspoon salt 1 package hot dogs or cocktail wienies Instructions: For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes. Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely. For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece. Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.
Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) 4 tablespoons butter 1 tablespoon finely chopped shallots 2 cups thinly sliced mushrooms Salt and freshly ground pepper to taste 1/2 cup dry white wine 1 pound sea or bay scallops 2 tablespoons flour 1/2 cup milk 1 cup plus 2 tablespoons heavy cream Pinch cayenne Instructions: Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
Blackberry Grunt 9 1/2 ounces all purpose flour, approximately 2 cups 2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 2 ounces unsalted butter, cut into small pieces and chilled 1 cup buttermilk 1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups 1 cup sugar 1 cup water 1/2 teaspoon ground ginger Instructions: Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
Bangers and Mash with Mustard Gravy 1 tablespoon cumin seeds 1 tablespoon fennel seeds 3 pounds pork shoulder, cut into chunks, or ground 80/20 pork 1/4 cup jarred Calabrian chiles, drained, stemmed and finely diced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Caul fat, cut into 4-inch pieces (16 pieces total), for wrapping patties Canola oil, for searing 6 ounces Irish Cheddar, coarsely grated 1/4 cup plus 2 tablespoons canola oil 2 cloves garlic, smashed 1 bunch kale, trimmed 1 cup fresh flat-leaf parsley leaves 1/2 cup grated Parmesan 5 green onions, green and pale green parts, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 1/2 pounds Yukon gold potatoes, peeled and cut into large cubes Kosher salt and freshly ground black pepper 1 cup heavy cream, warmed 4 tablespoons unsalted butter, at room temperature 1 cup mascarpone 3 tablespoons unsalted butter 2 shallots, thinly sliced 3 tablespoons all-purpose flour 1 cup dark stout beer 2 cups chicken stock 2 tablespoons clover honey 1 heaping tablespoon whole-grain mustard Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder. Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat. Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties. For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor. Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl. For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes. For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm. Preheat the broiler. To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled. To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly. Serve the bangers with the mash and beer-mustard gravy.
Turkey Corn Chili 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil 1 medium onion, chopped 1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them) 1 jalapeno pepper, seeded and chopped 1 bay leaf, fresh or dried 1 1/2 pounds light and dark meat cooked turkey meat, diced 1 1/2 to 2 tablespoons (a palm full) chili powder 1 1/2 to 2 tablespoons (a palm full) ground cumin 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce Coarse salt 2 cups frozen corn kernels or leftover prepared corn 1 (32-ounce) can chunky style crushed tomatoes 2 cups prepared chicken stock or broth, paper container or canned 2 scallions, white and greens, chopped Instructions: Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.
GZ's Cello 12 large, thick-skinned lemons or 8 Valencia oranges or 5 Ruby Red grapefruit, depending on which citrus type you want to use 1 liter inexpensive vodka, such as Smirnoff or Tito's 1 cup sugar Instructions: Remove the peels from the citrus carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours. Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.
Steak and Eggs Benedict with Spicy Hollandaise 3 large egg yolks Juice of 1/2 lemon, plus more if needed 2 sticks (1 cup) salted butter, melted and hot 1 teaspoon adobo sauce, from canned chipotles in adobo, plus more if needed Kosher salt Two 12-ounce tenderloin steaks, about 2 inches thick Kosher salt and freshly ground black pepper Butter, for the skillet 4 large eggs Garlic Butter English Muffins, recipe follows Cayenne pepper, for serving 4 tablespoons (1/2 stick) salted butter 1 clove garlic, finely grated 2 English muffins, halved 2 tablespoons finely grated Parmesan Instructions: For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm. For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm. Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper. To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately. Preheat the oven to 350 degrees F. Place a rack over a baking sheet. Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.
Funked Out Apple Compote 2 pounds apples (Granny Smith, Pink Lady, Rome Beauty) peeled, cored, cut into 1-inch chunks 1/4 cup dark brown sugar 2 tablespoons orange liqueur (recommended: Grand Marnier) 1 cinnamon stick 1 large lemon, zested and juiced Pinch of salt 1/2 gallon French vanilla ice cream, softened 1 cup chopped toasted walnuts 1/2 cup maple syrup 1 cup butterscotch sauce, warmed 1 1/2 cups your favorite granola Instructions: Combine the apples, brown sugar, orange liqueur, cinnamon stick, lemon juice, lemon zest and pinch of salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the apples are tender, about 30 minutes. In a large bowl, add the ice cream. Add the walnuts and maple syrup and stir well to combine. Scoop out the ice cream into 4 dishes and top with some of the warm apple compote. Drizzle with butterscotch sauce and sprinkle with the granola. Serve immediately.
Honey Glazed Nuts 4 cups whole blanched almonds 1/4 cup honey 2 teaspoons cinnamon 1 orange, zest grated Instructions: Preheat oven to 375 degrees. Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.
Fish N' Chips Stack Canola oil, for frying 1 pound skinless cod, cut into 1-inch squares about 1/2 inch thick Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 5 to 6 cups kettle-style potato chips, finely crushed 1/2 cup prepared tartar sauce 1/4 cup roughly chopped fresh dill 1 lemon, sliced into thin wedges, for serving Malt vinegar, for serving Instructions: Pour enough canola oil into a large heavy-bottomed saucepan or Dutch oven until it reaches a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Sprinkle the cod liberally with kosher salt and black pepper on all sides. Place the flour, eggs and crushed potato chips into three separate shallow baking dishes. In batches, dredge each of the cod pieces first in the flour, then in the beaten eggs and finally in the crushed potato chips. Fry the cod in batches until golden brown and crispy, 3 to 5 minutes. Remove using a slotted spoon and place on a baking sheet lined with paper towels to absorb any excess oil. Sprinkle liberally with kosher salt and black pepper. To assemble, place the fried cod pieces onto a large platter. Top each with 1/2 teaspoon or so of tartar sauce and garnish with a sprinkle of chopped dill. Serve with any additional tartar sauce, lemon wedges and malt vinegar on the side.
Marinated Haricots Verts with Prosciutto and Goat Cheese 1 medium beet 1 cup haricots verts, trimmed 2 teaspoons lemon juice 1 tablespoon olive oil Kosher salt and freshly ground black pepper 3 thin slices prosciutto 2 ounces goat cheese 3 tablespoons alfalfa sprouts or broccoli sprouts Instructions: Preheat the oven to 350 degrees F. Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside. Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath. Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat. Lay the prosciutto slices on a plate and top with the haricots verts. In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts. Crumble the goat cheese over the top. Garnish with the sprouts.
Angel Hair Pasta With Walnut-Carrot Sauce Kosher salt 10 ounces whole-grain angel hair pasta 2 medium carrots, roughly chopped 1/3 cup walnuts 2 cloves garlic, roughly chopped 1/2 teaspoon dried oregano 1 teaspoon grated lemon zest Pinch of red pepper flakes 2 tablespoons extra-virgin olive oil 1/2 cup golden raisins 1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping Juice of 1/2 lemon 3 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.
Italian Enchiladas 1/4 cup margarine 1 pound ground beef (80/20) 1/4 cup finely sliced onion 2 jalapenos, finely diced 3 cloves garlic, diced 1 tablespoon seasoned salt 1/4 cup fresh spinach, finely sliced 3/4 cup Italian seasoned bread crumbs 1/4 cup grated Parmesan 1/2 cup shredded provel cheese (a mixture of Cheddar, Swiss, and Provolone) 6 (12-inch) flour tortillas (recommended: Cheddar-Jalapeno flavor) Alfredo or marinara sauce, to serve Instructions: Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
Tomato and Mozzarella Bruschetta 3 plum tomatoes, finely chopped 1/2 red onion, finely chopped 2 tablespoon capers 1/4 cup chopped fresh basil 1/4 pound fresh mozzarella, finely chopped 2 tablespoons balsamic or red wine vinegar 4 tablespoons olive oil Salt and pepper 4 slices toasted Italian bread Instructions: Preheat broiler. In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top toasted bread with the mixture and place on baking sheet. Broil until cheese melts. Serve hot. Alternative: Substitute 1 cup canned northern white beans for cheese and just top toasts with mixture.
Cranberry Martinis 1 cup sugar 1 cup fresh cranberries 6 (1-by-3-inch) strips of orange zest, plus extra for serving (see Cook's Note) 1 (750 milliliter) bottle good vodka, such as Grey Goose 1 cup cranberry juice cocktail, preferably tart 1/4 cup Triple Sec Ice Instructions: Several days ahead, place the sugar, cranberries, 6 strips of orange zest, and 1 cup of water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes, until the cranberries start to pop open. Pour the vodka into a large pitcher, add the cranberry mixture, and store covered in the refrigerator for at least 2 days and up to 5 days. When ready to serve, strain the vodka mixture, reserving the cranberries and discarding the orange zest. Stir in the cranberry juice cocktail and Triple Sec. Fill a cocktail shaker with ice, add the drink mixture, shake for a full 30 seconds (it's longer than you think!), and strain into martini glasses. Rub the rim of each glass with fresh orange zest, spoon a few cranberries into each glass, and serve ice cold.
Green Eggs and Ham 2 tablespoons clarified butter 1/2 cup fresh spinach greens, washed and dried 1/4 cup smoked ham, diced 1/8 cup scallions, chopped 3 eggs, whisked 1 heaping tablespoon Spinach Pesto, recipe follows Salt and freshly cracked black pepper 1 1/2 cups packed fresh spinach greens, washed and dried 1/4 cup fresh basil leaves 4 cloves roasted garlic, chopped 1/4 cup grated Parmesan, optional 1 cup extra-virgin olive oil Salt Instructions: Heat the butter in a medium skillet over medium-high heat. Add the spinach, ham, and scallions to the skillet, stirring with a wooden spoon to combine. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set, and then add pesto, salt, and pepper. Stir together until eggs are cooked evenly. Serve with favorite breakfast accompaniments. Add the spinach, basil, garlic, and cheese, if using, to a food processor and begin to pulse on low speed. Slowly add the olive oil while the processor is running. Pulse until the ingredients are blended into a smooth sauce, being careful not to overmix. Season, to taste, with salt.
You and Me Chicken Pot Pies Nonstick cooking spray 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil, divided 2 leeks, bottom 4 inches only, washed well and chopped 2 celery stalks, chopped 2 medium potatoes cut into 1/2-inch pieces 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces 2 cloves garlic, minced 1 1/2 cups low-fat milk 1/3 cup all-purpose flour 2 cups low-sodium chicken broth 1 cup frozen peas 2 tablespoons chopped fresh parsley leaves 1 tablespoon fresh thyme leaves 3 sheets frozen phyllo dough, thawed 2 tablespoons grated Parmesan Instructions: Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray. Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate. Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes. Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes. Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
Roast Rack of Lamb with Fresh Rosemary and Thyme 2 carrots, cut into chunks 2 onions, quartered 1 eggplant, cut into chunks 12 garlic cloves, peeled Salt and pepper 4 tablespoons vegetable oil 2 6-rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock Fresh thyme and rosemary branches 1 cup dry white wine 2 cups lamb stock Instructions: Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15 minutes or until golden brown. Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately high heat. Add racks, fat side down, and cook until golden brown on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes. Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving. Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid and vegetables to a food processor or blender and puree. Strain liquid into a saucepan and keep hot. To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and serve separately.
Love Bites (Fried Oysters) 4 small yummy oysters, like Kumamoto Vegetable or peanut oil, for frying 1/4 cup all-purpose flour 1 cup buttermilk 1 chipotle chile in adobo 1/4 cup mayonnaise 4 pieces sea urchin (uni) 2 tablespoons spicy pickles, diced 2 tablespoons pomegranate seeds Lemon juice Instructions: Crack open the oysters, reserve the meat and rinse and dry the shells. Heat some oil in a saucepan to 350 degrees F. Toss the oysters in the flour and remove. Make a batter with buttermilk and the flour. Batter the oysters and fry them until golden. Drain on paper towels. Make the chipotle mayo by blending the chipotle with the mayo until you have a sauce that's just a little spicy. To serve, arrange a little mayo in a shell and top with 1 fried oyster, a little uni, a little pickle, then top with a couple of pomegranate seeds, a drop of two of lemon juice and serve. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Perfect Lobster Tails Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note) 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon chopped fresh parsley 1 tablespoon minced shallot 1 teaspoon lemon zest Kosher salt and freshly ground black pepper Instructions: Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet. Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined. Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes. Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).
Fried Tuscan Olives Canola oil, for deep frying 2 links Italian pork sausage, casings removed 2 tablespoons freshly grated Parmesan 2 tablespoons finely chopped fresh parsley Small pinch crushed red pepper flakes 40 pitted large green olives 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 3 large eggs 2 cups plain dried breadcrumbs Instructions: Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F. Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip. Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the sausage filling into each olive. Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together. Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party. Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate.
Mussels Escabeche Extra-virgin olive oil, for cooking 5 pounds fresh PEI mussels, beards removed, scrubbed clean 1 sourdough bread boule 1 yellow onion, minced 1 carrot, minced 1 head garlic, sliced in half horizontally 1 tablespoon smoked paprika 1 teaspoon chopped fresh rosemary 1 teaspoon fresh thyme leaves 1/2 cup sherry vinegar Kosher salt 1 small bunch fresh chives, shaved, for garnish Instructions: Preheat the oven to 450 degrees F. Put a large saute pan over medium-high heat and add 2 tablespoons oil. Once heated, add the mussels and cover with a lid to quickly saute until they open, about 5 minutes. Remove the mussels from the pan to a large platter or sheet tray to cool slightly, then remove the mussels from the shells to a bowl and set aside. Reserve the cooking liquid in a bowl. Hollow out the sourdough boule to create a bowl, then cut the innards into large dice. Put the bread bowl into a 12-inch cast-iron pan and arrange the diced bread around it, then drizzle with olive oil. Put into the oven to toast, stirring the diced bread as needed to evenly toast, 5 to 7 minutes. Add 2 tablespoons oil to the same pan the mussels steamed in and put back over medium-high heat. Add the onions, carrots, garlic, paprika, rosemary and thyme and sweat until soft, about 3 minutes. Add the vinegar and reserved mussel broth and bring to a simmer. Remove from the heat and allow to completely cool before pouring over the mussels. Taste and adjust the seasoning. Fill the toasted bread bowl with the mussels. Garnish with the chives and serve with the toasted cubed bread.
Chicharron Pupusa 1 pound pork fat, cut into 2-inch cubes 1 pound pork butt, cut into 2-inch cubes 1 large onion, quartered 4 ounces garlic cloves 3 tablespoons salt 2 tablespoons ground cumin 16 ounces Masa, recipe follows 6 ounces Curtido, recipe follows 3 ounces Pupusa Sauce, recipe follows 1 quart masa 2 tablespoons salt 6 tablespoons salt 1 large cabbage, fine julienne 1 quart grated carrots 1 quart apple cider vinegar 2 large onions, pureed 4 ounces sugar 3 tablespoons oregano 3 tablespoons crushed red pepper flakes 5 bay leaves 4 ounces garlic cloves 1 large onion, quartered 2 tablespoons canola oil 2 quarts canned tomatoes 4 ounces sugar 2 tablespoons oregano 3 bay leaves Instructions: Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours. Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours. Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce. Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands. Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water. Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary. Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.
Chocolate Dessert Lasagna 1 (8-ounce) package no-boil lasagna noodles 2 pounds ricotta cheese 1 cup powdered sugar 1/2 cup unsweetened cocoa 2 large eggs 1 1/2 cups mini chocolate chips 1 orange, zested 1/2 cup roasted pistachios 4 ounces white chocolate, coarsely grated Instructions: Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry. Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Ranch Chicken Taquitos 2 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs 1 tablespoon minced garlic 1 small onion, sliced 2 tablespoons ancho chile powder 1 tablespoon ground cumin 1 teaspoon kosher salt One 8-ounce can tomato sauce Juice of 1 lime 1 cup sour cream 1/2 cup mayonnaise 3 tablespoons milk 1 tablespoon minced fresh cilantro, plus more for garnish 1 tablespoon minced fresh dill 1/2 teaspoon ancho chile powder 1 clove garlic, grated Dash of hot sauce Pinch of kosher salt Vegetable oil, for frying 1 1/2 cups grated Colby jack cheese 18 small corn tortillas Instructions: For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes. For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve. Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes. For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F. Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick. Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.
Pumpkin Lasagna Rolls Kosher salt and freshly ground black pepper 12 lasagna noodles 4 tablespoons unsalted butter 1 small yellow onion, chopped 3 cloves garlic, sliced 10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional) 3 tablespoons all-purpose flour 2 1/2 cups whole milk 1/2 teaspoon pumpkin pie spice 1 (15-ounce) can pure pumpkin 1 cup grated Parmesan 1 large egg 2 cups whole-milk ricotta 3 cups shredded mozzarella Pinch crushed red pepper flakes 1 tablespoon olive oil Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes. Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish. Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.
Butternut Squash Noodles with Prosciutto and Sage 1 large butternut squash (about 3 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, cut into cubes 2 ounces thinly sliced prosciutto (about 4 slices) 5 fresh sage leaves 1/2 cup shaved Parmesan (about 2 ounces) Instructions: Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons. Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble. Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat. Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.
Quick Avocado-Sprout-Vinaigrette Salad 1/2 cup watercress leaves 1/2 cup arugula leaves 2 ripe avocados, halved, pitted and peeled Assorted sprouts: clover, alfalfa, radish, etc. 1/4 cup minced onion 1/2 cup tomatoes, seeded and diced 2 tablespoons chopped fresh basil Juice of 1/2 lemon 2 tablespoons of red wine vinegar 1/3 cup olive oil Salt and freshly ground pepper to taste Instructions: Cover a platter with watercress and arugula. Place the avocado face down on the greens. Slice the avocado crosswise and fan it out across the greens. Thoroughly mix the remaining ingredients and pour over the avocado and greens. Add sprouts before serving.
Camarones en Escabeche 1 pound fresh shrimp, peeled and deveined 1/3 cup olive oil 2 bay leaves 1 teaspoon cumin 1/4 teaspoon ground nutmeg 4 cloves garlic, smashed 1 tablespoon paprika 1 cup white vinegar 2 small onions, thinly sliced 4 jalapeno chiles, sliced in disks Sea salt, to taste Freshly ground black pepper, to taste 1 head Romaine lettuce leaves 8 radishes, sliced 16 green olives, sliced Instructions: Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar. In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Chill overnight. Serve on Romaine leaves, garnished with radishes and green olives.
Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad 1 can low fat Pringles 3/4 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 pinch chili powder 2 tablespoons canola oil 4 (8-ounce) fillets of sea bass Tuscan Salad, recipe follows 3 cups Wonder bread, ripped into bits 1/2 cup chopped tomato 1 tablespoon sliced basil 1/4 cup minced white onion 1/2 tablespoon minced fresh garlic 1 to 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice Kosher salt to taste Instructions: Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes. Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.
Cardamom-Stewed Chickpea and Tomato Ragout 1/2 cup peanut oil 1 large onion, diced 6 cardamom pods, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon turmeric powder 1 large jalapeno, seeded and chopped 2 large tomatoes, peeled, seeded, and chopped 1 (15-ounce) can chickpeas, drained and rinsed Salt and pepper, to taste 1/4 cup lemon juice 1/2 cup cilantro, chopped Instructions: Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute. Add jalapenos, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro. Serve warm or at room temperature.
Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon 1/2 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise 1/2 lemon, juiced 3 tablespoons thinly sliced chives 1 garlic clove, minced Kosher salt and freshly ground black pepper Cooking spray, for spraying the wire rack 9 slices thick-cut bacon 3 tablespoons maple syrup 1/4 cup brown sugar Pinch cayenne pepper 6 cups torn romaine lettuce pieces 1 cup grape tomatoes, chopped 1 small red bell pepper, finely chopped 1 medium sweet onion, such as Vidalia, finely chopped 2 cups crumbled Sour Cream Cornbread, recipe follows Cooking spray, for spraying the skillet One 15-ounce can creamed corn 1 1/4 cups self-rising buttermilk cornmeal mix 1 cup sour cream 1/4 cup vegetable oil 3 large eggs Instructions: For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve. For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray. Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble. For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion. When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top. Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
Ma\u2019amoul 2 cups fine semolina 1/2 cup all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon baking powder 5 ounces ghee (clarified butter), at room temperature (about 10 tablespoons) 1/2 cup milk 8 ounces baking dates (date paste) 1 1/2 teaspoons ghee, plus more for your hands 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Confectioners\u2019 sugar, for dusting on top of the cookies, optional Instructions: For the dough: Put the semolina, flour, granulated sugar and baking powder in a large bowl and stir with a wooden spoon to combine. (It\u2019s important not to use your hands to make the dough because the natural heat of your hands will make the dough release oil, resulting in dry dough.) Mix in the ghee. The mixture will feel and look like crumbs. Add the milk slowly (2 tablespoons at a time) and mix to combine until you have a soft dough that you can make into small balls. It\u2019s best to add the milk slowly so the dough doesn't come together before all the milk is added. For the date filling: Put the baking dates, ghee, cinnamon and cardamom in a medium bowl and mix with a spoon until the ghee and spices are combined well with the dates. Rub some ghee or vegetable oil on your palms to avoid sticking and shape the date filling into 40 to 45 small balls for a small ma'amoul mold. If using a larger mold, shape the balls accordingly. Preheat the oven 350 degrees F and line a baking sheet with parchment paper. Roll the semolina dough into 40 to 45 balls as well. Flatten a semolina dough ball and place a date ball in the middle of it. Bring the dough together to cover the date ball and roll in your hands to smooth the cracks. Place the ball in the ma'amoul mold and gently press it so the pattern prints on it. Bang the mold against a cutting board to release the cookie and place it smooth-side down on the prepared baking sheet. If you don\u2019t own a mold, simply flatten the stuffed dough ball into a 1/2-inch-thick disk and make a simple pattern by pressing a fork gently on the dough to make a crisscross. Repeat with the remaining dough and filling. You can place the cookies quite close to each other since they won\u2019t spread. Bake until the cookies are slightly golden brown around the edges, 18 to 20 minutes. Let them cool completely, then dust with confectioners' sugar if desired.
Sunny's Chai Tea 2 black tea bags 8 black peppercorns 4 cloves 1/2 cup milk Generous pinch pumpkin pie spice 2 cinnamon sticks, for garnish Instructions: Bring 2 cups of water to a boil. Add the tea bags, peppercorns and cloves and let steep for 5 minutes. Strain into 2 large mugs. Top with the milk and pumpkin pie spice. Garnish with the cinnamon sticks.
Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream 2 cups whole milk 1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand) 1 cup goat's milk 3/4 cup plus 1 tablespoon pure cane sugar 1/4 cup water 1/2 vanilla bean, split and seeds scraped 2 tablespoons light corn syrup 2 tablespoons very cold unsalted butter, cut into small pieces 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 2 teaspoons coconut rum, optional 1 1/4 cups toasted, coarsely chopped pecans 1 1/4 cups sweetened coconut 8 ounces heavy cream 8 ounces bittersweet chocolate, finely chopped 2 tablespoons light corn syrup 2 1/4 cups all-purpose flour 3 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon fine salt 12 tablespoons unsalted butter, at room temperature, plus more for pans 1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry) 1 1/2 cups muscavado light brown sugar 1 1/2 cups granulated sugar 1 1/2 cups strongly brewed black coffee, at room temperature 1 1/2 cups buttermilk 3 large eggs 2 teaspoons pure vanilla extract Cajeta filling, recipe above Ganache, recipe above 1 1/2 cups cold heavy cream 1/4 cup coconut milk (recommended: Cocoa Lopez) 2 tablespoons confectioners' sugar or granulated sugar 1 teaspoon coconut rum 1/2 teaspoon pure vanilla extract 1/2 cup lightly toasted sweetened coconut Instructions: For the cajeta filling/frosting: Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel. Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes. Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake. For the ganache: Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake. For the chocolate cake: Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined. Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing. For the coconut whipped cream: Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
Lime Toasted Pepitas 1 1/2 cups pepitas (raw hulled green pumpkin seeds) 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 1 teaspoon salt 3 to 4 tablespoons freshly squeezed lime juice Instructions: Mix lime juice, pepper, cayenne and salt and stir until dissolved. Heat a large skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Add seasoned lime juice all at once and stir well to coat all seeds. Remove from heat and cool in the pan.Serve at room temperature. Also great in salads for a crunchy texture.
Shrimp and Avocado Salad 1/4 cup mayonnaise 2 stalks celery, thinly sliced, plus 3 tablespoons chopped celery leaves 3 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground pepper 1 1/2 limes 1 1/2 pounds large shrimp, peeled and deveined 1 tablespoon vegetable oil 2 hass avocados, diced 1 5-ounce package baby kale salad mix (about 8 cups) 1 small bunch radishes, thinly sliced Instructions: Preheat a grill or grill pan to medium high. Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
Vegan Alfredo Sauce 1 cup raw cashews 2 tablespoons olive oil 1 large yellow onion, diced (about 2 cups) 4 cloves garlic, minced 3/4 cup vegetable broth 1/2 cup unsweetened almond milk 1/4 cup nutritional yeast 1 tablespoon fresh lemon juice Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight. Drain the cashews and set aside. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined. To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.
Autumn Pumpkin Bread with Pecans 1 tablespoon plus 1 teaspoon active dry yeast 1/4 cup (2 ounces) very warm water (105 degrees to 115 degrees F) 1/2 cup (6 ounces) honey 1 cup (8 1/4 ounces) pumpkin puree (unsweetened) 1/2 cup (4 ounces) milk, at room temperature 2 large egg yolks, at room temperature 1/3 cup less 2 teaspoons (1 1/2 ounces) coarse cornmeal 4 cups (19 3/4 ounces) high-gluten (bread) flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 2 1/2 teaspoons kosher salt 8 tablespoons (4 ounces) unsalted butter, melted 1 cup (4 ounces) pecan pieces, toasted 1/2 cup (4 ounces) cold water 1 1/4 teaspoons cornstarch Instructions: Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes. Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes. In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated. Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.) Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours. While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool. When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot. Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours. Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later. Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.
Ricotta Gnocchi with Artichoke, Lemon and Mint 1 pound ricotta 1 teaspoon salt 2 egg yolks 1 cup \00\ flour 1/4 cup olive oil 2 tablespoons butter 4 cloves garlic, thinly sliced 4 artichoke hearts, thinly sliced 3 tablespoons fresh lemon juice 8 fresh mint leaves, julienned Salt and pepper 1/2 cup grated Parmigiano-Reggiano Instructions: In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use. Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce. Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano.
Grilled Roasted Red Peppers Stuffed With Cheese 4 large roasted red peppers, drained well and dried 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide 1 teaspoon crushed red pepper flakes A handful finely chopped flat-leaf parsley 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1 lemon, zested and juiced Extra-virgin olive oil, for drizzling Kitchen twine, cut into 4 (8-inch) lengths, soaked in water Instructions: Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle. Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.
Braised Ox Cheeks 6 ox cheeks, fat and gristle trimmed 3 cups good stout, such as London Porter 3 cups red wine, such as Cabernet Sauvignon or Malbec 4 ounces fresh rosemary stalks 4 ounces fresh thyme stalks 8 cloves garlic, skin on and crushed 4 stalks celery, roughly chopped 2 bay leaves 2 large carrots, roughly chopped 2 large leeks, washed and roughly chopped 2 large white onions, roughly chopped Vegetable oil, for frying 4 ounces tomato paste 6 cups dark meat stock Salt and freshly ground black pepper Salt and freshly ground black pepper Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables Instructions: Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight. Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables. Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours. Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve. Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.
Poker Nuts 1 egg white 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon sugar 6 cups nuts of your choice Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, whisk the egg white. Add the chili powder, cumin, cayenne pepper, garlic powder, salt, and sugar and continue whisking. Add the nuts to the bowl and toss together until the nuts are completely coated. Spread the nuts out onto a pre-greased sheet pan and bake them for 15 minutes or until well toasted.
Potato and Yam Au Gratin 20 ounces yellow or white potatoes, peeled and sliced into 1/8-inch thickness 5 ounces yams, peeled and sliced into 1/8-inch thickness 12 ounces milk 2 teaspoons salt 1/2 teaspoon pepper Butter 2 ounces sharp cheddar 1/4 cup sliced chives Instructions: Preheat the oven to 350 degrees F. Put potatoes, yams, milk, salt, and pepper into a saucepan over medium heat, bring to a simmer and cook until potatoes and yams are partially cooked?about 10 minutes. Pour out the potatoes and milk into a buttered and salt and pepper-seasoned 9 by 13-inch baking pan. Arrange potatoes so they are evenly layered. Sprinkle top with cheese and chives. Cover pan with foil and bake until potatoes are tender, about 35 to 45 minutes. Remove the foil and raise the temperature to 400 degrees F. Continue to bake another 15 minutes and then broil until the top is golden brown.
Christmas Reindeer Brownies 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing the pans 1 1/2 cups sugar 1 teaspoon vanilla extract 3 large eggs 1 cup all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder 2 cups regular semisweet chocolate chips (about 12 ounces) 16 small chocolate-flavored candy chews, such as Tootsie Rolls 16 red or brown candy-coated chocolates, such as M&M's 16 mini vanilla wafer cookies 16 mini marshmallows 32 mini semisweet chocolate chips (about 1 teaspoon) 32 mini peppermint candy canes (about 2 1/2 inches long) Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment paper and line the bottoms of the cake pans with the parchment. Stir together the butter, sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 1 cup of the regular chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until a crust begins to form around the edges, the edges pull away from the pan and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Meanwhile, halve the candy chews lengthwise. Use your fingers to shape each half into a teardrop shape for the reindeer's ears and set aside. Melt 2 tablespoons of the remaining regular chocolate chips in a heat-proof bowl in a microwave in 20 second intervals. Use a dab of the melted chocolate to stick a red candy-coated chocolate onto each of the vanilla wafers to make noses and set aside. Cut each mini marshmallow in half crosswise. Insert one mini chocolate chip, pointed-side down, into the flat, cut side of each marshmallow piece to make eyes and set aside. As soon as the brownies come out of the oven, sprinkle the top of each brownie round evenly with half of the remaining regular chocolate chips (7 tablespoons each) and let stand until the chips melt, about 5 minutes. Spread the chocolate evenly over the top of the brownies with a spatula. Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan. To assemble: Arrange the brownies so that the longest, sharpest point faces you and gently press a cookie-nose on that point of each brownie. To make antlers: Using the tip of a paring knife or a skewer, poke two small holes in the top side of each brownie, about 1/2 inch from the corners, and insert a mini candy cane in each hole. For the ears, press a piece of candy chew on each corner below the candy cane antlers Press 2 of the mini marshmallow eyes next to each other in the center of each brownie.
Jalapeno Cornbread 2 cups yellow cornmeal 1 cup all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 2 tablespoons dark brown sugar 3 large eggs 1 1/3 cups milk 1/2 cup unsalted butter, melted 1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed) 1/2 cup grated cheddar cheese 1/2 cup grated carrots 1/2 cup grated onion 1/4 cup finely chopped fresh jalapeno pepper Instructions: Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine. Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
Leaf Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract Royal icing, for decorating Instructions: Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch leaf cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake, switching the pans halfway through, until the cookies are slightly puffed and just slightly golden on the edge, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before decorating.
Novelli's Clam Chowder 12 ounces clam juice 4 ounces clam base (clam bouillon) 1/2 cup Chardonnay 1 1/2 pounds russet potatoes, halved and julienned 1 medium yellow onion, halved and julienned 1/4 cup butter 1 tablespoon Italian seasoning 3/4 tablespoon black pepper 8 cups half-and-half 3.3 ounces cornstarch (a little less than a cup) 1/2 pound Dungeness crabmeat (you can substitute chopped clams) Instructions: Combine the clam juice, clam base, Chardonnay, potatoes, onions, butter, Italian seasoning, pepper and 1 cup water in a pot. Cook over medium-high until the potatoes soften. Add the crabmeat (or clams if crab is unavailable). Meanwhile, heat the half-and-half in a pot over medium-high heat (do not boil); whisk in the cornstarch. Cook, whisking, until heated through and thickened. Add the thickened half-and-half mixture to the chowder. Serve right away.
Peanut Butter Feather Pancakes 1 cup Pillsbury BEST® All Purpose Flour 2 tbsps. sugar 1 1/2 tbsps. baking powder 1 large egg 1/3 cup Jif® Extra Crunchy Peanut Butter 1 cup milk 2 tbsps. Crisco® Pure Canola Oil Crisco® Original No-Stick Cooking Spray Instructions: STIR together flour, sugar and baking powder in large bowl. BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended. HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side. SERVE with syrup, fresh fruit or powdered sugar.
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds) 3 tablespoons good olive oil 4 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 10 to 15 branches fresh tarragon Basil Parmesan Mayonnaise, for serving, recipe follows 2 extra-large egg yolks, at room temperature 3 tablespoons freshly squeezed lemon juice 1/2 cup freshly grated Parmesan cheese 1 tablespoon Dijon mustard 1/2 cup chopped fresh basil leaves, lightly packed 1/2 teaspoon minced garlic Kosher salt and freshly ground black pepper 1 cup vegetable oil, at room temperature 1/2 cup good olive oil, at room temperature Instructions: Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate. Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil. Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise. Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
The Nightgown 1 cup dried bread crumbs All-purpose flour, as needed 3 large eggs, beaten Vegetable oil, for frying 2 (1/4-inch thick) lengthwise slices peeled eggplant Kosher salt and freshly ground black pepper 2 very thin veal cutlets (about 3 ounces), pounded very thin between 2 sheets of plastic wrap 1 ounce thinly sliced prosciutto 2 (1/2 by 2-inch long) rectangles fresh mozzarella, plus 2 thin slices 2 cups tomato sauce, homemade or store bought Grated Parmesan, as needed Instructions: Preheat the oven to 350 degrees F. Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates. Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt and pepper. Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes. Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan. Wrap each veal roll in an eggplant slice Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top. Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices. Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes. Using a spatula, transfer the veal rolls to a plate and serve.
Francis Ford Coppola's Spaghetti Basilico 2 tablespoons olive oil 2 medium onions, peeled and coarsely chopped 3 (1 pound. 12 ounce) cans imported Italian plum tomatoes 1 bunch fresh basil Pinch of crushed red pepper flakes 1 tablespoon unsalted butter 2 pounds spaghetti Instructions: Heat the olive oil over medium-high heat in a heavy saucepan. Saute the onions in it for 5 to 10 minutes or until transparent and just starting to brown. Using a knife, cut the tomatoes coarsely inside their cans. Drain off the juice and reserve. Add the tomatoes to the saucepan, along with a dozen basil leaves, very coarsely chopped. Season with salt and red pepper flakes to taste. Let the sauce come to a boil, then lower heat, simmer for 45 minutes. It should have a medium-thick consistency; keep adding back some of the reserved tomato liquid to maintain the correct consistency. While the sauce is cooking, boil the spaghetti in a large amount of salted water. When ready to serve, add another dozen very coarsely chopped basil leaves to the sauce, and whisk in the butter. Drain the cooked spaghetti in a colander, draining all water from the pasta cooking pot, then return the spaghetti to the pot. Add about 2/3 of the sauce to it, or just enough to lightly coat the spaghetti with sauce. Stir well for one minute over medium heat. Divide spaghetti among eight bowls, placing a few small basil leaves on each spaghetti bowl. Top each with a few tablespoons of sauce. Serve immediately. Pass freshly grated Parmigiano-Reggiano if desired.
Baltimore Beef Bad Boy 1 tablespoon fine sea salt Freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons dried oregano 1 tablespoon paprika 1 teaspoon chili powder 2 pounds beef top round, cut into 2 equal pieces 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 cup prepared hot horseradish 1 teaspoon minced garlic 1/2 teaspoon fine sea salt Freshly ground black pepper 16 slices rye bread, lightly toasted 2 white onions, sliced paper-thin Instructions: Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good. Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours. Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high. Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes. Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread.
Arugula-Corn Salad Juice of 2 limes 1/4 cup chopped fresh cilantro 1/4 cup grapeseed oil 2 tablespoons sour cream Kosher salt and freshly ground black pepper 2 ears corn, shucked 5 ounces baby arugula 1 red bell pepper, chopped 1 cup grape tomatoes, halved Instructions: For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad. For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs. Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
Apple Cinnamon Kielbasa & Sauerkraut 2 tablespoons Crisco® Pure Canola Oil 1/2 cup chopped yellow onion 1 (32 oz.) bag sauerkraut, rinsed and drained 1 pound smoked kielbasa, sliced into 1-inch diagonal pieces 1 (12 oz.) jar Orchard's Finest Fall Harvest Cinnamon Apple Preserves Instructions: Heat oil in large skillet over medium-high heat. Saute onion 2 to 3 minutes or until clear. Add sauerkraut. Cook, stirring occasionally, 8 to 10 minutes or until sauerkraut just begins to brown. Add kielbasa. Cover pan. Reduce heat to medium. Cook 10 to 12 minutes or until lightly browned, stirring occasionally. Stir in preserves. Cook until heated through. Serve immediately.
Moscato di Asti with Pineapple Juice 24 ounces pineapple juice, chilled 1 bottle Moscato di Asti, chilled Instructions: Pour the pineapple juice into 12 champagne flutes. Top of with chilled Moscato and serve immediately.
Pecorino Romano with Apples and Fig Jam 6 dried figs, halved 1/2 cup simple syrup, recipe follows 2 tablespoons brandy 1/4 cup chopped toasted hazelnuts 24 baguette slices Olive oil, for drizzling 1/2 cup grated Pecorino Romano 1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices 1/4 pound chunk Pecorino Romano, for shaving 24 pieces 1/2 cup water 1 cup sugar Instructions: Preheat the oven to 375 degrees F. Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside. Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes. Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve. In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Cranberry-Orange Vodka 1 pound fresh or frozen cranberries 1 cup sugar 2 teaspoons vanilla extract, or 1 vanilla bean, split 2 oranges, peels cut into 2-inch strips 1 (750-ml) bottle vodka 1 bottle tonic water Lime slices, for garnish Instructions: Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes. Place orange peels in a large glass container with an airtight lid, or large mason jars with lids. Pour vodka over the orange peels. Allow the cranberry mixture to cool. Pour the cooled mixture into the glass container(s). Cover tightly and set aside for 1 week. After 1 week, strain out the cranberries sand orange peels and pour mixture into a clean bottle, using a funnel. Store vodka in the refrigerator. To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic water. Garnish with a slice of lime.
Easy Asian Soup 4 cups (1 quart) chicken broth 1 tablespoon fish sauce 1 tablespoon soy sauce 1 1/2 teaspoons rice vinegar One 1-inch piece ginger, sliced thin 4 ounces (1/2 package) rice vermicelli noodles 1/4 cup sliced scallions Instructions: In a medium saucepan, add the chicken broth, fish sauce, soy sauce, rice vinegar and ginger. Bring to a boil and simmer for 20 minutes. Add the rice noodles, stir and cook until the noodles are done, 2 to 3 minutes. Sprinkle with sliced scallions and serve.
Cranberry Waldorf Salad 1/4 cup pecans 1/4 cup walnuts 1/4 cup sour cream 2 tablespoons thinly sliced chives 2 tablespoons mayonnaise 1 tablespoon honey 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 stalks celery, thinly sliced 2 crisp apples, such as Pink Lady or Gala, cored and cut into 1/2-inch pieces 1 cup green grapes, halved 1/2 cup dried cranberries Instructions: Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop. Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately.
Creamy Eggplant and Pepperoni Baked Pasta Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can diced tomatoes 1 teaspoon dried oregano 1 medium eggplant, peeled and cut into 3/4-inch pieces 1 cup chopped pepperoni 1 pound dried cavatappi 1/4 cup chopped fresh flat-leaf parsley 3 cups shredded Asiago 1 cup grated Parmesan 1 cup fresh ricotta Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper. Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant. Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Holiday Cookies: One Dough, Three Holiday Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cloves 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups sugar 1 large egg 1/2 teaspoon vanilla extract 6 tablespoons cocoa powder 1/2 cup chopped walnuts 1/2 orange, zested 1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency 24 teaspoons chunky marmalade 1/2 cup sliced almonds, for topping Coarse sugar, for sugar cookies only Instructions: Preheat oven to 375 degrees F. Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour. Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart. For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed. Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely. For Chocolate and Walnut Cookies: Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely. For Almond-Orange Cookies: Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture. When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
Oven \Fried\ Pizza Basic Pizza Dough, recipe follows 8 tablespoons olive oil Lamb Sausage and Caramelized Onions, recipe follows 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour, plus additional for rolling dough 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1 scant tablespoon honey 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays 1 teaspoon extra-virgin olive oil, plus more for drizzling 12 ounces spicy lamb sausage, casings removed 2 small red onions, peeled and thinly sliced 1/2 teaspoon honey 1 cup mozzarella cheese, cubed 1/2 cup basil leaves, stemmed, washed and dried Instructions: Preheat oven to 350 degrees F. In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping. In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, \sift\ about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet. In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy. Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey. Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil.
Blueberry Buckle 1 cup sugar 1/2 cup butter 1 egg 1/4 teaspoon salt 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder Few gratings fresh nutmeg 1/2 cup milk 1 cup blueberries 1/2 cup sugar 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1/4 cup butter 2 teaspoons cinnamon Instructions: Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan. Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan. Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.
Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game Seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly. In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
Air Fryer Baked Potatoes 2 russet potatoes (about 8 ounces each), scrubbed 2 teaspoons olive oil Kosher salt and freshly ground black pepper Shredded Cheddar, for serving Sour cream, for serving Sliced scallions, for serving Instructions: Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until evenly coated. Preheat a 3.5-quart air fryer to 400 degrees F, then place the potatoes in the air fryer basket. Cook until crispy on the outside and tender on the inside, flipping halfway through, 40 to 45 minutes. Cut each potato in half lengthwise and season with a pinch of salt. Top with Cheddar, sour cream and scallions.
Spring Vegetable Soup with Ricotta Toast 1/4 cup extra-virgin olive oil, plus more for drizzling 12 ounces oyster mushrooms, sliced if large Kosher salt and freshly ground pepper 5 cloves garlic (4 thinly sliced, 1 lightly smashed) 3 leeks, halved lengthwise, well rinsed and thinly sliced 4 cups low-sodium chicken broth 1 sprig rosemary 4 1-inch-thick slices ciabatta bread 1/2 cup part-skim ricotta cheese 1 teaspoon finely grated lemon zest 1 cup frozen peas, thawed Shredded pecorino cheese, for sprinkling Instructions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper. Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.
Home Cured Tuna in Olive Oil 2 1/2 pounds fresh tuna fillets Sea salt 6 cloves garlic, smashed 2 to 3 sprigs fresh oregano 2 to 3 sprigs fresh marjoram Extra virgin olive oil, to cover Instructions: Preheat the oven to 200 degrees F. In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna. Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours. Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance. Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.
String Bean and Potato Salad 2 pounds red bliss potatoes 2 cloves garlic Kosher salt 1/4 to 1/3 cup sherry vinegar 1/4 to 1/3 cup extra-virgin olive oil 1/2 pound haricots verts, stem ends removed 1/2 cup pitted and slivered gaeta or kalamata olives 1/2 bunch fresh oregano, leaves finely chopped 3 scallions, thinly sliced on the bias Pinch of red pepper flakes Instructions: Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.) Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to \shock\ them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half. Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.
Sweet Semolina: Halva 4 ounces olive oil 4 ounces finely ground semolina 4 ounces coarsely ground semolina 2 ounces blanched and finely chopped almonds Ground cinnamon 12 ounces water 10 ounces sugar 1/2 lemon 1 teaspoon whole cloves 1 cinnamon stick Instructions: Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat. In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices. Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes. Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.
Turkey Waldorf Salad 1/2 cup mayonnaise 2 tablespoon lemon juice 1 teaspoon celery salt Kosher salt and freshly ground black pepper 2 cups diced roasted turkey breast 1/2 cup diced yellow apples 1/2 cup thinly sliced celery plus some inner leaves 1/2 cup halved red grapes 1/2 cup walnuts, toasted 1 head Bibb lettuce 1/4 cup fresh cilantro leaves 2 red Thai bird chiles, thinly sliced Instructions: Combine the mayonnaise and lemon juice in a medium bowl. Add the celery salt and season with salt and pepper. Stir in the turkey, apples, celery and celery leaves, grapes and walnuts. Divide the Bibb lettuce among 4 plates. Spoon the salad mixture into the Bibb lettuce cups and garnish with the cilantro leaves and chiles.
Frosting-Filled Cupcakes 1 (18.25 oz.) package Pillsbury® Devils Food Cake 1 1/4 cups water 1/2 cup Crisco® Pure Vegetable Oil 3 large eggs 1 (13.5 oz.) can Pillsbury® Easy Frost¿ Vanilla Dream Flavor No Fuss Frosting 8 (1 oz.) squares semi-sweet chocolate 1/4 cup butter (1/2 stick) Coconut, sliced or chopped almonds, chocolate sprinkles (optional) Instructions: 1. For Cupcakes: HEAT oven to 350 degrees F. Line two 12-cup muffin pans with baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide batter evenly into prepared pans. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Insert Easy Frost tip into center of each cupcake and squeeze out a small amount of frosting to create a frosting-filled center. 2. For Glaze: PLACE chocolate and butter in small microwave-safe bowl. Microwave on HIGH 1 1/2 to 2 minutes, stirring until smooth. Dip top of each cupcake into glaze. Decorate as desired with coconut, almonds, Easy Frost Frosting or chocolate sprinkles.
Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste Four 6-ounce beef fillets 4 tablespoons hot pepper sauce, recommended: Cholula 8 tablespoons olive oil 1-ounce garlic, minced 1-ounce chopped thyme, rosemary, and sage Salt and pepper Olive oil 2 ounces red bell peppers, sliced 2 ounces yellow bell pepper, sliced 1-ounce garlic, chopped 1 onion, sliced 1 tablespoon hot pepper sauce, recommended: Cholula 8 ounces corn flour 3 ounces vegetable shortening 4 ounces chicken broth 1-ounce achiote paste Salt and pepper 4 banana leaves, pre-steamed Instructions: To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness. To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside. To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes. To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.
Smoky Chipotle BBQ Potted Pork Tenderloin 2 pounds pork tenderloin, cut into bite-sized pieces Kosher salt and freshly ground black pepper Smoked paprika, for seasoning Flour, for dredging 4 tablespoons vegetable oil, divided 2 onions, chopped 2 red bell peppers, chopped 3 to 4 ribs celery, chopped 4 cloves garlic, sliced 1 bottle Mexican-style beer (recommended: Negra Modela) 1 (15-ounce) can fire-roasted tomatoes 1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce 2 tablespoons chopped fresh thyme leaves A handful fresh cilantro, finely chopped Corn tortillas or quick-cooking polenta, for serving Lime wedges, for serving Instructions: Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.
New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout 1/2 cup butter 1 garlic clove, peeled and halved 4 (12 ounce) NY strip steaks or tenderloin or sirloin steaks 1/2 cup cracked black peppercorns 2 tablespoons coarse salt 1/4 cup Worcestershire sauce 1/2 cup cognac or brandy 1 1/2 pounds fresh portobello mushrooms 1/4 cup olive oil 1/2 cup chopped shallots 1/2 cup finely diced tomatoes 2/3 cup heavy cream 1/2 cup beef or vegetable stock 1/2 cup chopped fresh basil 1/2 cup chopped Italian parsley Salt and white pepper Instructions: To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum. To prepare the ragout: Grill mushrooms whole, then coarsely chop into 3/4-inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately. To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter. Place mushroom ragout on plate. Cut steaks across the grain into 1/2-inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.
How to Make Thumbprint Cookies \| Butter and Jam Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry or strawberry jam Instructions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 5 days.
Chicken Salad Rolls 1 cup shredded, cooked chicken 1/3 cup \something crunchy\ (celery, apple, radish, sweet pickle slices or a combo) \Something oniony,\ like 1 scallion or 1/4 small red onion, chopped 1/4 cup mayonnaise or plain yogurt Kosher salt and freshly ground black pepper 2 whole-wheat hot dog buns Instructions: Stir chicken, the \something crunchy,\ \something oniony,\ and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.) Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
Vegetable Summer Rolls 1/2 cup rice wine vinegar 2 tablespoons sugar 2 teaspoons salt, divided 1 small seedless cucumber, peeled 1 medium carrot, peeled 1 small jicama, peeled 1 large green papaya, peeled, halved length-wise and seeded 1 teaspoon fresh lemon juice 2 teaspoons fresh cilantro 1 teaspoon canola oil 1 ounce rice vermicelli noodles 6 (8 1/2-inch) dried rice spring roll wrappers 8 leaves Bibb lettuce, ribs removed, torn into small pieces Peanut sauce, recipe follows Instructions: Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely. Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro. Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use. Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel. Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible. Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
Papaya-Cilantro Salsa 1/4 cup finely chopped red onions 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 2 teaspoons honey 1 medium papaya, peeled, seeded, and cut into small dice Salt and freshly ground black pepper Instructions: Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.
Pahole (Fern) Salad with Taro 1 bunch pahole (fern shoots) 3 pounds tomatoes 1/2 Maui onion 1/2 large corm taro, cooked until tender, cleaned, and diced 1 cup soy sauce 1 cup water Dash chile flakes and apple cider vinegar Instructions: Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Dice tomatoes, cut pahole fern into 3/4-inch long pieces, and slice onions. In a bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat.
Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. Macerated Strawberries: 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings
Ciabatta Steak Sandwich 1 (2 pound) London broil 1 tablespoon olive oil 1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning) 2 tablespoons pesto 1/4 cup mayonnaise 4 ciabatta rolls, sliced in 1/2 lengthwise 3 plum tomatoes, sliced Instructions: Preheat grill to medium heat. Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias. In a small bowl, combine pesto and mayonnaise. Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.
Cocktail Meatballs 1 pound ground beef 1 large egg, lightly beaten 1/2 cup finely chopped yellow onion 1/4 cup fine dry bread crumbs 2 tablespoons grated Parmesan 2 tablespoons milk 2 teaspoons Creole mustard 1 1/2 teaspoons minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon Essence, recipe follows 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot red pepper sauce 2 teaspoons vegetable oil 2 teaspoons unsalted butter 1 cup ketchup 1/2 cup grated yellow onions 1 teaspoon minced garlic 1/4 cup packed light brown sugar 1/4 cup red wine vinegar 1 tablespoon Worcestershire sauce 1/4 teaspoon ground black pepper 1 teaspoon salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish. Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Beer and Rump Pot Roast 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry Freshly ground salt Freshly ground black pepper 2 tablespoons flour 1/3 cup plus 2 tablespoons clarified butter 1 medium onion, thinly sliced 4 bacon slices, cut into 1/2-inch pieces 1 tablespoon brown sugar 16 ounces. water 16 ounces bitter beer, flat 2 tablespoons white wine vinegar 1 bay leaf 3 cloves 1 lemon, juiced pinch cayenne 2 teaspoons arrowroot 12 oysters, shucked 1 cup mushrooms, thinly sliced Instructions: Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat. Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board. In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne. Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms. Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.
Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish 2 cups fresh orange juice 1 tablespoon clover honey Juice of 1 fresh lime Splash of white wine vinegar Salt and freshly ground black pepper 1/4 cup quartered green pitted olives 2 piquillo peppers, drained, patted dry and diced 1 small shallot, thinly sliced 1/2 jalapeno, finely diced 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper 2 grouper fillets, 6 ounces each Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dry white wine Fresh flat-leaf parsley leaves, for garnish Instructions: For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed. For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes. Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.
Exotic Fruit Dessert Pizza 1/2 cup mascarpone 1/4 cup sour cream 1 teaspoon ground cinnamon Zest and juice of 1 lemon Pinch of salt Agave nectar, for sweetening 1 pound store-bought or homemade pizza dough Flour, for dusting 1 mango 1 peach 1 pineapple 2 tablespoons canola oil Juice of 1 lime 2 to 3 tablespoons sugar 1 jalapeno, sliced 1/4 cup brandy Pinch of salt Instructions: For the icing: Combine the mascarpone, sour cream, cinnamon, lemon juice and zest and salt in a bowl. Add some agave nectar to desired sweetness. Chill. For the crust: Place a pizza stone in the oven and preheat the oven to 500 degrees F. Stretch and shape the pizza dough on a floured surface into a 12- to 14-inch round. Transfer to the baking stone and a bake until golden. For the toppings: Meanwhile, cut the mango, peach and pineapple into 1-inch cubes. Heat the oil in a skillet over medium-high heat. Add the fruit, along with the lime juice, sugar and jalapeno and saute until cooked through. Remove the pan from the heat and carefully add the brandy. Return the pan to the heat and bring to a simmer. Carefully ignite the fruit mixture. Allow the flame to subside and simmer for 5 minutes. Add the salt. Spread the icing on the warm pizza crust and top with the fruit mixture.
Crayfish Sushi 2 cups boiled potatoes (fingerling) 1/2 teaspoon salt 1/2 teaspoon wasabi 1 teaspoon rice wine vinegar 1 teaspoon mustard 1 tablespoon mustard oil 1/2 cup crayfish tails Instructions: Mash the potatoes with a fork. Add the salt, wasabi, rice wine vinegar, mustard, and mustard oil. Let cool down and set aside. Roll out the potatoes 1/2-inch by inches wide cut into 1-inch pieces put 1 tail of crayfish on top of each potato piece. Serve warm.
Irish Soda Bread 4 cups all-purpose flour, plus extra for the currants 4 tablespoons sugar (if you like your bread less sweet, use just 2 or 3 tablespoons) 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 13/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
Sunny's Smothered Rib Eye Steak 1/2 teaspoon Hungarian paprika 1/2 teaspoon chopped fresh thyme 1 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil 2 (12-ounce) boneless rib eye steaks 5 sprigs fresh thyme 1 stalk fresh rosemary 2 tablespoons butter 1/2 cup chopped onion Salt and freshly ground black pepper 2 cloves garlic, minced 2 tablespoons stone-ground mustard 1 cup beef stock 1/2 cup heavy cream 1/4 cup sour cream 3 tablespoons chopped fresh parsley Instructions: For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours. In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil. For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.