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Linzer Doily Wreaths 2 3/4 cups all-purpose flour, plus more for rolling 1/2 cup almond flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, softened 3/4 cup granulated sugar 1 teaspoon grated orange zest 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/2 cup raspberry jam 1 cup confectioners\u2019 sugar Green gel food coloring 24 small red candy bows Instructions: Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside. Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead. Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats. Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact. Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes. Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft. Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again. Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely. Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners\u2019 sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.
Macaroni and Cheese Pancakes 1 stick (8 tablespoons) unsalted butter, plus more for serving 1/3 cup pure maple syrup 1/4 cup buffalo-style hot sauce, such as Frank's Red Hot Kosher salt 2 cups prepared macaroni and cheese, cold or at room temperature 2 1/2 cups prepared pancake batter 1 1/2 cups shredded sharp Cheddar Instructions: Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm. Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat. Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more. Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch. Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.
Swordfish Polpette with Arugula Pistou 3 tablespoons EVOO, plus more to toast panko and bread crumbs 1/2 cup panko bread crumbs 1/2 cup bread crumbs 1 1/4 to 1 1/2 pounds swordfish (trimmed weight), all skin and bloodlines removed, coarsely chopped Salt and pepper Salt and pepper 1 cup loosely packed fresh flat-leaf parsley tops Grated zest of 2 organic lemons 3 or 4 cloves garlic (to taste), finely chopped 1 large free-range organic egg, beaten 3 tablespoons grated red onion 1 plum tomato, seeded and finely chopped Arugula Pistou, recipe follows 1 lemon, juiced 2 handfuls arugula 1/4 cup olive oil 1 to 2 cloves garlic Salt and pepper Salt and pepper Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add a drizzle of EVOO to a small skillet and toast the panko and bread crumbs until golden. Remove and cool. In a food processor, pulse-chop the fish into very fine pieces, then transfer to a bowl. Season with salt and pepper. On a cutting board, chop the parsley, then add the lemon zest and garlic and continue chopping these together to form a gremolata. Add the gremolata to the fish, along with the egg, onion, tomato, 3 tablespoons EVOO, and cooled bread crumbs. Mix to combine. Use a 2-ounce scoop or spoon out about 2 rounded tablespoons of the swordfish mixture and roll one test ball (about the size of an oversize walnut). Roast for 10 to 12 minutes to taste for seasoning. Adjust the seasonings, if necessary, then roll the remaining balls and roast until opaque, cooked through, and lightly golden at the edges, 10 to 12 minutes. Serve with Arugula Pistou on the side. Add the lemon juice, arugula, olive oil, and garlic to a high powered blender and blend until smooth. Adjust seasoning with salt and pepper.
S'mores Ice Cream Pie 1 cup (2 sticks) unsalted butter 30 (double-square) graham crackers 1/2 teaspoon kosher salt 2 1/2 cups store-bought fudge sauce 16 large marshmallows 2 cups (480 grams) heavy cream, cold One 14-ounce can sweetened condensed milk, cold One 7 1/2-ounce jar marshmallow creme, cold 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 chocolate bar, to shave, for garnish Instructions: For the crust: Place the bowl of a stand mixer in the refrigerator to chill. In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature. In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.) Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn\u2019t be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm. Repeat the process for the brown butter graham cracker crust and fudge application for the second pie. To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream. To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it\u2019s a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.
Mascarpone and Wild Berry Tart 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup sugar Kosher salt Zest of 1 lemon 1 vanilla bean 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for greasing the tart pan 3 large organic egg yolks 1/4 cup grappa (or rum or water) 8 ounces mascarpone 1/2 cup heavy cream 3 tablespoons grappa (or rum or water) 3 tablespoons sugar 1 vanilla bean, seeded 1 pint raspberries 1 pint blackberries Shaved dark chocolate, for garnish Instructions: For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds. With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer. With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs. In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour. Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well. On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. The tart will try to \rise\ in the oven, so poking the tart helps it breathe in the hot air. Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes. For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks. Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.
Antip-achos Italian Nachos and Fish Stick Parm 2 tablespoons extra-virgin olive oil 2 cloves garlic, grated Pinch crushed red pepper flakes 1 (15-ounce) can crushed tomatoes Salt Freshly ground black pepper 1 (11-ounce) box fish sticks (18 sticks) 1 cup grated Parmigiano-Reggiano 1 1/2 cups shredded provolone cheese, divided 1/2 cup shredded basil, about 10 leaves 6 pita breads Olive oil cooking spray 1 teaspoon garlic powder 1 teaspoon dried oregano 3 roasted red peppers, drained, pat dry and chopped 1 small jar marinated mushrooms, drained and chopped 1 can artichoke hearts in water, drained, quartered 1/2 cup chopped pitted good quality olives Instructions: Preheat the oven to 425 degrees F. Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes. Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil. While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve.
Gazpacho 2 pounds, about 10 Roma tomatoes, cored and chopped 1/2 red bell pepper, cored, seeded, and chopped 1 English cucumber, peeled, seeded, and chopped 2 medium celery stalks, chopped 1/2-cup fresh flat-leaf parsley leaves 1 tablespoon tomato paste 2 cups tomato juice 1/2 cup water 1/4 cup sherry wine vinegar 1 cup extra-virgin olive oil 3 tablespoons sugar 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 to 1 teaspoon cayenne pepper 1 teaspoon sweet paprika 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice 1/2 cup red and yellow pear tomatoes, coarsely chopped 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice 1 cup minced fresh cilantro leaves 1/4 cup fresh lime juice Kosher salt Freshly ground black pepper 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled 6 to 8 sprigs fresh cilantro 6 to 8 wedges lime Instructions: In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
Malaysian Potatoes and Green Beans 2 pounds large Red Bliss potatoes 1 tablespoon vegetable oil 1 tablespoon minced shallots 1 yellow onion, coarsely minced 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 2 tablespoons Madras curry powder 1 cup coconut milk 2 cups vegetable broth 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 pound fresh, young, green beans, trimmed Instructions: Wash the potatoes under cold running water. Peel and cut into 2-inch chunks. In a carbon-steel wok, heat the oil over medium heat until just smoking. Add the shallots, onion, garlic, and ginger, and stir-fry for 5 minutes, or until the onion is wilted. Add the curry and cook for 30 seconds, until aromatic. Add the coconut milk, broth, potatoes, salt, and pepper. Bring to a simmer and cook over low heat until the potatoes are tender, about 15 to 20 minutes. Add the green beans and cook for another 10 minutes, or until the beans are just done.
Radiance Fruit Salad 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups) 1 (16 ounce) container strawberries, quartered (about 3 cups) 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups) 3 tablespoons honey 3 tablespoons fresh lime juice 1 teaspoon lime zest 3 tablespoons finely chopped fresh mint leaves Instructions: Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine. Excellent Source of: Vitamin A, Vitamin C, Vitamin K Good Source of: Fiber, Folate, Manganese, Potassium.
Arctic Char with Roasted Garlic and Fresh Rosemary 2 medium-sized bulbs garlic Two 1-pound Arctic char fillets 1/4 cup grapeseed or canola oil 1/4 cup freshly squeezed lemon juice Leaves from 3 large sprigs fresh rosemary Salt and pepper Instructions: Preheat oven to 350 degrees F. Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth. Raise the oven temperature to 400 degrees F. Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes. Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside. Broil for another 2 minutes to brown the tops of the fillets.
Goat Cheese Enchiladas 12 blue corn tortillas Red Chile-Tomato Sauce, recipe follows Goat Cheese Filling, recipe follows 8 ounces Monterey jack, grated 3 tablespoons chopped fresh cilantro leaves Sour cream, for garnish Chopped green onions, for garnish Instructions: Preheat oven to 375 degrees F. Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions. 3 ancho chiles 3 tablespoons vegetable oil 1 large red onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano 1 cup dry white wine 2 (16-ounce) cans plum tomatoes, pureed 3 cups homemade chicken or vegetable stock 1 to 2 tablespoons honey Salt and freshly ground black pepper Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth. Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve. 1 1/4 pounds goat cheese 3 cloves garlic, coarsely chopped 1/4 cup freshly grated cotija cheese 2 tablespoons fresh lime juice Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.
Polka-Dot Pumpkin Pie 1 can (15 ounces) pumpkin puree 2 eggs, well beaten 1 cup brown sugar, packed 1 small can (5 ounces) evaporated milk Pinch salt 1 teaspoon allspice 1/4 teaspoon ground cloves 1 unbaked 9-inch pie shell 1/2 cup raisins, chopped Instructions: Preheat oven to 350 degrees F. Mix the pumpkin, eggs, sugar, evaporated milk, salt, and spices together, blending well. Put into the pie shell and scatter the raisins evenly over the top. Bake on the middle rack for 45 minutes.
Dragon's Breath Chili 3 tablespoons bacon grease or canola oil 2 tablespoons unsalted butter 3 Anaheim chiles, roasted, peeled, chopped 3 poblano chiles, roasted, peeled, chopped 2 red bell peppers, diced 2 jalapenos chiles, minced 2 yellow onions, diced 1 head garlic, minced 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes 2 pounds ground beef, coarse grind 1 pound bulk Italian sausage 3 tablespoons chili powder 2 teaspoons cayenne pepper 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons granulated garlic 2 teaspoons granulated onion 2 teaspoons hot paprika 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 cups tomato sauce 1 cup tomato paste 12 ounces lager beer 1 cup chicken stock Two 15.5-ounce cans kidney beans, with juice Two 15.5-ounce cans pinto beans, with juice Double-Fried French Fries, for serving, recipe follows Saltine crackers, for garnish 1 bunch green onions, thinly sliced 1 cup shredded Cheddar Four 4- to 5-inch-long russet potatoes 8 cups canola oil 1 tablespoon fine grain sea salt 1 teaspoon freshly ground black pepper Instructions: Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours. Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar. Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F. Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked. Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.
Fudge Mousse and Caramel-Nut Trifle 1 (11.75 oz.) jar Smucker's® Sugar Free Caramel Flavored Topping 2 (6.75 oz.) pkgs. sugar free Rocky Road cookies, crumbled 2 (8 oz.) containers sugar free frozen whipped topping, thawed 1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Topping Instructions: MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish. WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy. LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Branzino with Polenta, Wild Mushrooms and Watercress 1 tablespoon canola oil 3 tablespoons unsalted butter Two 6-ounce branzino fillets 2 cups whole milk 1/4 cup polenta 1 tablespoon mascarpone 1 small shallot, thinly sliced 1 clove garlic, thinly sliced 4 ounces hen of the woods mushrooms 3 ounces oyster mushrooms 3 ounces shiitake mushrooms 2 tablespoons white wine 1 tablespoon sherry vinegar 1 bunch watercress 2 tablespoons olive oil 1 lemon wedge Instructions: Preheat a large saute pan with the canola oil and 1 tablespoon butter over medium heat. Place the branzino in the pan skin-side down and cook until the skin is crispy, about 10 minutes. Flip the fish with a spatula and cook the other side for 1 minute. Set aside. Add the milk to a small pot and bring to a boil. Lower the heat, add the polenta and cook, stirring slowly, for 10 minutes, then add the mascarpone and 1 tablespoon butter. Cover and remove from the heat. Heat a medium saute pan over medium heat. Add the remaining tablespoon butter, then the shallots and garlic, and cook until translucent. Break mushrooms by hand and add to the pan, then cook over low heat, stirring occasionally, 5 to 7 minutes. Add the white wine and cook for 10 more minutes. Stir in the sherry vinegar and remove from the heat. Place the polenta on the bottom of 2 plates, spoon the mushrooms over the polenta and place the branzino fillets on top. Garnish with the watercress, then drizzle with the olive oil and squeeze the lemon over the top.
White Chocolate-Peppermint Drops 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup sugar 6 ounces white chocolate, chopped 1 large egg 1 teaspoon vanilla extract 4 teaspoons heavy cream 1 to 2 drops peppermint extract 1 candy cane or 6 hard peppermint candies, roughly crushed Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour. Photograph by Johnny Miller
Crab Cake Po' Boys 6 French rolls 1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme 12 ounces lump crabmeat, drained 2 cups Remoulade Sauce, recipe follows 1 (8.5-ounce) box corn muffin mix Vegetable oil, for frying Tomatoes, sliced Butter lettuce leaves, washed and dried 2 tablespoons jarred capers, chopped 2 cups tartar sauce 2 teaspoons Cajun seasoning 1 teaspoon prepared horseradish 6 dashes hot pepper sauce, or to taste (recommended: Tabasco) Instructions: Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside. Preheat oven to 375 degrees F. In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside. In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes. Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce. In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld. Yields: 2 cups Prep Time: 5 minutes Inactive Prep Time: about 1 hour Ease of preparation: easy
Cream of Chayote Soup 1 large slice bacon or 2 tablespoons unsalted butter 1 yellow onion, diced 1 teaspoon freshly ground pepper 5 cups chicken stock, vegetable stock or water 2 bay leaves 1 small boiling potato, peeled and sliced 4 chayotes, peeled, seeded and sliced 1 cup heavy cream or half-and-half 2 limes, thinly sliced Instructions: In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings. Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.
Red Hot Santa Tini pinch of cocoa powder pinch of cayenne pepper 2 oz. Mazama vodka from Bend Distillery in Bend, Ore. 2 oz. Godiva chocolate liqueur 1 1/2 oz. sweetened whipping cream small Thai chili pepper Instructions: Rim a martini glass with cocoa powder with a pinch of cayenne pepper added. Shake together Mazama vodka and Godiva chocolate liqueur and pour into glass. Top with sweetened whipping cream. Garnish the cream with a small Thai chili pepper.
Mushroom and Fall Squash Barley Risotto 5 tablespoons unsalted butter 12 ounces acorn squash, peeled, seeded and diced 2 tablespoons grapeseed or canola oil 1/2 cup finely chopped shallots 1 1/2 cups pearl barley Salt and freshly ground pepper 1/4 cup dry white wine 3/4 pound baby bella mushrooms, sliced 1/8 inch thick 4 cups chicken stock or canned low-sodium chicken broth 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage 3/4 cup finely grated parmigiano-reggiano Instructions: Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat. When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker. Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes. Add the mushrooms, squash and chicken stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked. Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.
Fresh Coconut and Mint Chutney 2 jalapeno chilies, seeded and chopped 1 quarter-size piece peeled ginger, sliced 1/2 cup drained plain yogurt 3 tablespoons water 3 tablespoons lime juice 1 tablespoon raw sugar 1 1/4 teaspoons salt 2/3 cup mint leaves 1 cup freshly grated coconut Instructions: In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;
French Onion Mashed Potatoes 1 batch Mashed Potatoes, recipe follows (or use your favorite recipe) 1 cup Caramelized Onions, recipe follows 1 cup shredded Gruyere cheese 1/2 cup store-bought or homemade Croutons, coarsely crushed, recipe follows 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more as needed 3/4 cup whole milk 4 tablespoons (1/2 stick) unsalted butter Freshly ground black pepper Freshly grated nutmeg, optional 3 tablespoons butter 2 large onions, thinly sliced Pinch sugar Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/2 teaspoon garlic salt 2 cups 1/2-inch bread cubes (from crusty Italian bread) Instructions: To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions. In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl. Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately. Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper. Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.
Sauteed Gala Apples 2 tablespoons extra-virgin olive oil 3 medium Gala apples, peeled and sliced, divided 2 tablespoons maple syrup 3/4 cup apple cider 1 pinch kosher salt Instructions: Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes. Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.
Honey Struffoli with Orange and Pignoli 3 cups plus 2 tablespoons all-purpose flour 5 large eggs 1 tablespoon unsalted butter 1 teaspoon kosher salt 1/2 teaspoon baking powder 1 teaspoon olive oil 1/2 cup pine nuts 3 cups canola oil 1 cup honey Zest of 2 oranges Instructions: Combine the flour, eggs, butter, salt and baking powder in a large mixing bowl. Mix well until a soft dough forms, 3 to 4 minutes. Divide the dough into four equal parts and shape into balls. On a floured work surface, roll the dough balls into long, 1/2-inch-thick ropes. Cut the ropes into 1-inch pieces, dust with flour and place onto a floured baking sheet. Combine the olive oil and pine nuts in a small saute pan over medium heat and toast until the pine nuts are just golden brown, about 2 minutes. Remove the pine nuts to a paper-towel-lined plate to get rid of excess oil. Heat the canola oil to 375 degrees F in a large Dutch oven. Meanwhile, in a large saute pan over medium-high heat, combine the honey, orange zest and 1/4 cup water. Bring to a boil, then immediately reduce to a simmer. In batches, fry the struffoli in the hot oil until golden brown and puffed on all sides, 3 to 4 minutes. Remove with a slotted spoon and toss in the orange syrup to coat. Transfer to a plate and sprinkle with the toasted pine nuts. Serve immediately.
Moroccan Couscous with Meat and Vegetables 2 quarts water (or beef broth) plus 2 cups to use during couscous procedure 1 large yellow onion, chopped 1 large tomato, diced 4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces 1 small bouquet parsley, approximately 1/2 cup 1/2 cup olive oil 1/2 teaspoon saffron 1/2 teaspoon ground ginger Salt, to taste 1 tablespoon black pepper 24 ounces couscous 1 pound green and yellow zucchini cut in half lengthwise 1 pound baby carrots 1 pound potatoes, any kind, peeled and cut into quarters 1/2 head cabbage, diced 1 pound peas, fresh or frozen 2 rutabagas, peeled and diced 2 large turnips, peeled and cut into quarters 1/2 cup butter, softened * Bay leaves and fresh thyme may also be added to the recipe * 2 to 3 whole jalapenos can also be added to the vegetables, then served separately Instructions: Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Pineapple Thai Rice 4 green onions (green part only) 1 large red chili, seeds removed 2 Tbsps cilantro 2 bags Success® Jasmine Rice, Success® White Rice or Success® Brown Rice 1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice) 1 Tbsp olive oil 1 tsp garlic, minced 1 1/2 Tbsp soy sauce 1 lb frozen cooked shrimp, thawed and rinsed with cold water Instructions: Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped. Prepare rice according to package directions. While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl. Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.
Mini Black Jack Burgers 1 1/2 pounds ground turkey Kosher salt and cracked black pepper 1/2 cup shredded Monterey Jack cheese 1 teaspoon Dijon mustard 1 dash Worcestershire sauce Blackening Spice, recipe follows Olive oil, for cooking 12 soft dinner rolls, split 2 Roma tomatoes, sliced Special Sauce, recipe follows 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup mayonnaise 2 tablespoons ketchup 1 tablespoon yellow mustard 1 teaspoon Sriracha 1 teaspoon pickled relish Juice of 1/2 lemon Instructions: Heat a large cast-iron griddle over medium-high heat. Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice. Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce. Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate. Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.
Date Muffins 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 3 cups water, plus 1 cup cool water 2 cups chopped pitted dates 1 cup granulated sugar 1/2 cup packed dark brown sugar 1/3 cup molasses 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon kosher salt 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Instructions: Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny). In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix). Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter. Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.
Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing 2 3/4 pounds Nantucket Bay scallops 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons lemon zest 1/2 cup tequila 2 teaspoons hot pepper sauce 2 tablespoons honey 1 red bell pepper, minced 1 serrano pepper, minced 1/2 cup lime juice 1/2 cup extra-virgin olive oil 6 tablespoons roughly chopped mint 8 tablespoons roughly chopped cilantro Salt and freshly ground black pepper Scallop shells Fleur de Sel (sea salt) Seaweed Lime wedges Instructions: Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice. Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops. Marinate the scallops in the refrigerator for approximately 15 minutes before serving. To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.
Smoked Whole Turkey 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed Kosher salt and freshly ground pepper 1 tablespoon sugar 1 tablespoon paprika 2 to 3 sprigs rosemary, leaves stripped 2 teaspoons finely grated orange zest (from 1 orange) 2 tablespoons vegetable oil Instructions: Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes. Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill. Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer\u2019s directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat. Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature. Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.
Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon Worcestershire sauce 1 tablespoon ancho chile powder Salt and freshly ground pepper, to taste 4 salmon fillets, 6 ounces each 2 medium ripe tomatoes, chopped 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper, to taste Instructions: In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Vanilla Wacky Cake 1/3 cup vegetable oil, plus more for greasing the pan 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons white vinegar 2 teaspoons pure vanilla extract 2 cups frosting or whipped cream, for serving Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil. Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
44646 1 cup sugar
Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa 6 fillets snapper, striped bass or other firm white fish (2 pounds total) Canola or vegetable oil, for drizzling and cooking Kosher salt One 1.25-ounce packet taco seasoning 12 soft corn or flour tortillas, warmed Charred Scallion Salsa, recipe follows 2 limes, quartered 1/2 head green cabbage, finely shredded 2 medium carrots, finely shredded 1 bunch scallion, thinly sliced Kosher salt and freshly ground black pepper 1 jalapeno, seeded and minced 1/2 cup mayonnaise 2 tablespoons sour cream 2 tablespoons apple cider vinegar 1 tablespoon sugar One 1.25-ounce packet gluten-free chili seasoning 1 bunch scallions, trimmed 1 jalapeno, left whole 1 cup olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1 bunch cilantro, bottom 2 inches of stems trimmed 1 tablespoon smoked paprika 2 teaspoons granulated garlic 1 teaspoon ground cumin Juice of 2 limes Instructions: For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning. Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating. For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside. In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired. Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime. Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper. Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total. Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.
Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies 3/4 cup plus 2 tablespoons heavy whipping cream 8 ounces semisweet dark chocolate, chopped 2 tablespoons unsalted butter 2 tablespoons glucose syrup 1 cup packed brown sugar 1 stick (4 ounces) unsalted butter 1 teaspoon vanilla extract 1 egg 3/4 cup pastry or all-purpose flour 2 1/2 tablespoons cinnamon 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1 3/4 cups quick-cooking rolled oats 3/4 cup dried cranberries Fondant icing, for topping Colored luster dust, for decorating Instructions: For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use. For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F. In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined. With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool. To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.
Trinidadian Mango Curry 1 medium onion, peeled and chopped 3 garlic cloves, peeled and chopped 3 to 4 fresh hot chiles, chopped 4 teaspoons curry powder 2 teaspoons amchoor masala 1 teaspoon ground cumin 1/4 cup peanut or canola oil 3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares 5 tablespoons dark brown sugar 1 1/2 teaspoons salt Instructions: Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.
Chocolate-Lover's Milkshake 1 1/2 cups chocolate milk 1 shot espresso 2 giant scoops chocolate ice cream, softened 1 brownie, crumbled Salted caramel Chocolate sauce Dollop of whipped cream, for garnish Chocolate-covered strawberries, for garnish Instructions: Add the chocolate milk, espresso, chocolate ice cream, brownie, and salted caramel and chocolate sauce to taste to a blender. Blend and pour into a glass. Garnish with whipped cream and chocolate-covered strawberries.
Pasta with Clams and Mussels Mariniere 1/2 pound mussels 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for pasta water 2 shallots, minced 4 cloves garlic, minced Pinch dry red pepper flakes 1/2 pound clams 2 sprigs tarragon, leaves stripped 1 sprig thyme, leaves stripped 1 sprig fresh rosemary 1/2 cup dry white wine 12 ounces fresh fettucine Salt Freshly ground black pepper 1 tablespoon minced fresh parsley 2 teaspoons minced fresh tarragon leaves 1/4 cup grated Parmesan Instructions: In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside. In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine. Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes. Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.
Peach-Corn Cobbler 3 tablespoons unsalted butter, plus more for the pan 3 pounds peaches, sliced 1/2 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 1/2 cups all-purpose flour 1/3 cup cornmeal 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1 8-ounce can creamed corn 1/2 cup heavy cream 1 teaspoon pure vanilla extract Coarse sugar, for sprinkling Vanilla ice cream, for serving Instructions: Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes. Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar. Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.
Cauliflower Mac N Cheese Salt 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta) 1 tablespoon extra-virgin olive oil 1 large head cauliflower 1 cup chicken stock 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons flour About 2 1/2 cups whole milk Freshly ground black pepper Freshly grated nutmeg 3 to 4 sprigs fresh sage leaves, very thinly sliced 2 tablespoons Dijon mustard 1 cup sharp white Cheddar cheese 1 cup Gruyere cheese 1 cup shredded Parmigiano cheese 1 small bundle watercress, washed and chopped Instructions: Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes. While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot. Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses. Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal. Preheat the oven to 400 degrees F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through. Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
Baked Oysters Brownefeller 6 tablespoons unsalted butter 3/4 cup finely chopped onion 3/4 cup finely chopped celery 1 teaspoon kosher salt, divided 1 tablespoon minced garlic 1 (14-ounce) can artichoke hearts, drained and finely chopped 1 cup Japanese (panko) bread crumbs 2 teaspoons finely chopped lemon zest 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano 4 cups rock salt 24 oysters on the half shell, with their liquor Instructions: Preheat oven to 425 degrees F. Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside. Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.
Carrot Cake Jelly Roll Unsalted butter for greasing pan, at room temperature 3/4 cup all-purpose flour (see Cook's Note) 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 4 large eggs, at room temperature 1 cup granulated sugar 1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved 1/4 cup confectioners' sugar, plus extra for dusting 1 cup finely grated carrot, from 2 medium carrots with greens 1/2 cup granulated sugar Two 8-ounce packages cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, at room temperature Pinch of fine salt 2 cups confectioners' sugar 2 teaspoons pure vanilla extract 1 to 2 teaspoons milk Orange gel food coloring 1/4 cup chopped walnuts 1/4 cup raisins 1/4 cup golden raisins 1 cup sweetened shredded coconut Instructions: Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.) For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Cilantro-Crusted Arctic Char with Green Beans 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and finely ground black pepper 1/2 cup finely chopped cilantro stems (about 1 bunch) 3 tablespoons mayonnaise Four 6-ounce skinless arctic char fillets 2 tablespoons chopped cilantro leaves Instructions: Preheat the broiler and set a rack 2 inches from the heat. Toss the beans with the oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place them on a rimmed baking sheet in a single layer. Broil the beans until crisp tender and charred in places, about 4 minutes. Stir together the cilantro stems and mayonnaise. Sprinkle each fillet with a generous pinch each of salt and pepper, and then divide the cilantro mixture among the fillets, spreading to cover. Place the fillets over the beans and continue to broil until the fish is just cooked through, 4 to 5 minutes. Garnish with the chopped cilantro before serving.
Giant Crinkled Chocolate Chip Cookies 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 1/4 cup light brown sugar, lightly packed 1 extra-large egg, at room temperature 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon kosher salt 8 ounces bittersweet chocolate, chopped, such as Lindt Fleur de sel or sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula. With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.
Tiramisu 3 1/2 ounces (110 grams) caster sugar 4 eggs 1 3/4 ounces (50 grams) melted butter 3 ounces (85 grams) plain flour 1-ounce (30 grams) good-quality cocoa powder 1 pound 1-ounce (500 grams) mascarpone 2 1/2 ounces (70 grams) caster sugar 2 egg yolks* 3.5 fluid ounces (100 milliliters) Vin Santo 4 to 5 shots espresso coffee Tia Maria liqueur 3 1/2 ounces (110 grams) good-quality white chocolate, melted Cocoa powder, for dusting 1 bar good-quality dark chocolate, for shavings Instructions: First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4). Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool. To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth. To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.
Cabo Wabo Cocktail 1 mango, peeled, pit removed, cut into 2 pieces 4 fresh pineapple rings, core removed Ice 3/4 cup simple syrup (equal parts sugar and water heated until the sugar dissolves) 1/3 cup freshly squeezed lime juice, about 3 4 ounces tequila (recommended: Cabo Wabo) 1 tablespoon chili powder 1 tablespoon kosher salt Pineapple wedges for garnish Instructions: Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine. Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture.
White Pizza With Broccolini 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound pizza dough, at room temperature 8 ounces ricotta cheese (about 1 cup) 2 cups shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese 1/4 cup grated pecorino romano cheese Pinch of red pepper flakes (optional) Kosher salt and freshly ground pepper 8 scallions, green parts sliced, white parts cut into 1/2-inch pieces 1/4 cup chopped fresh herbs (such as mint, parsley, dill and/or basil) 2 bunches broccolini, halved lengthwise and roughly chopped Instructions: Position racks in the upper and lower thirds of the oven. Place a pizza stone or upside-down baking sheet on the lower rack and preheat to 500 ̊ F. Cover another upside-down baking sheet with parchment paper and brush with 2 tablespoons olive oil. Put the pizza dough on the oiled paper and turn to coat. Cover with another piece of parchment and set aside. Mix the cheeses, red pepper flakes (if using) and salt and pepper to taste in a bowl. Combine the scallion greens and herbs in another bowl. Toss the broccolini and scallion whites on a baking sheet with the remaining 1 tablespoon olive oil and salt and pepper to taste. Roast on the upper oven rack, 15 minutes. Uncover the dough; stretch into a 12-by-16-inch rectangle. Season with salt and pepper, then slide the dough (on the parchment) onto the hot stone or baking sheet. Bake until golden, 6 to 8 minutes. Remove the parchment and crust from the oven. Top with the cheese mixture, then the roasted vegetables and herb mixture. Return to the oven and bake until the cheese melts, about 3 more minutes. Drizzle with olive oil.
Thiebou Dienn Sous Verre (Senegalese Rice and Fish Stew) 4 tablespoons peanut oil 2 large onions, minced 3-inch piece smoked fish (guedge or yete if possible) 1 6-ounce can tomato paste 9 cups slightly salted cold water 1 bunch parsley, trimmed 2 large cloves garlic 1 fresh bird chile 2 scallions 3 pounds sea bass tail, cleaned and cut into steaks 1 1/2 inches thick 1/2 pound calabaza, peeled and cut into 1-inch dice 1/2 pound sweet cassava, peeled and cut into 1-inch dice 5 small purple turnips, quartered 1 small green cabbage, cut into eighths 4 sweet potatoes, quartered 2 small eggplants, cut into 1-inch slices 5 carrots, scraped and cut into chunks 12 small okra pods, washed and topped and tailed (any hard pods discarded) 1 habanero chile, pricked with a fork 2 pounds broken rice Instructions: Heat the oil in a large stockpot and brown the onion. Add the smoked fish, the tomato paste, and 1/4 cup of the salted water. While the onion mixture is browning, prepare the stuffing for the sea bass steaks by placing the parsley, garlic, chile, and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready, score the sea bass steaks and poke the stuffing into the slits. Place the sea bass in the stockpot with the onion mixture, allow it to cook for 5 minutes, and add the remaining water. When the fish mixture comes to a boil, cover the pot, lower the heat, and add the vegetables in the order given, finishing off with the pricked habanero chile, which you will remove (and reserve) when the thiebou dienn is spicy enough for you. Cook for 20 minutes. Remove the sea bass steaks keeping them whole, and place them on a serving platter. Cover them with a bit of the cooking liquid, and keep them warm. Continue cooking the thiebou dienn for an additionaly 15 minutes, then remove the vegetables and arrange them on a platter and keep them warm. Reserve 2 cups of the cooking liquid to make the sauces. Return the remaining liquid to a boil, add the rice, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is done. While the rice is cooking, pulverize the habanero chile that you have reserved and add it to 1 cup of the reserved cooking liquid. Heat it, stirring occasionally, and place it in a sauceboat. Heat the remaining cup of reserved cooking liquid and place it in a separate sauceboat. This will give you a regular sauce and a fiery hot one. When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, you can place the rice in a large basin or deep dish and arrange the vegetables and fish on top and eat Senegalese-style with your hands (right hand only, please!) or with a large spoon.
BLCC: Berries, Lemon Curd Cakes 4 small individual sponge cakes, sold in packages of 6 on baking aisle 1 jar prepared lemon curd, any brand 1/2 pint raspberries 1/2 pint strawberries, hulled and sliced 1 canister whipped cream 2 teaspoons lemon zest Instructions: Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.
Chocolate Fondue 1 cup heavy cream 8 ounces bittersweet or semisweet chocolate, chopped in chunks 2 Tbs. Frangelico Pound cake, fruit, marshmallows and/or biscott (for accompaniments) Instructions: Pour the cream in a heavy saucepot and place over moderate heat. Bring the cream to a slight simmer. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3-5 minutes to soften. Whisk the chocolate mixture until completely melted and smooth. Transfer the molten chocolate to a fondue pot set over a small lit candle or low sterno flame; stir in the Frangelico. Plating: Place fondue pot in the center of the table, and arrange your favorite dipping goodies on a platter along side the fondue. Spear with fondue forks or wooden skewers, dip, swirl and enjoy.
Mango Sticky Rice 2 cups glutinous rice 1 1/2 cups coconut milk 1/3 cup sugar 1/4 teaspoon salt 2 teaspoons cornstarch 3 large mangoes, pitted, peeled, and cut into 1-inch pieces Instructions: Soak the glutinous rice in 4 cups of water for 8 hours or up to overnight. Drain. Line a bamboo steamer with a clean tea towel or steaming cloth, then fill it with the drained sticky rice. Bring the edges of the towel over the top and cover with the bamboo lid. Place the steamer in a wok or pan with just enough simmering water to come no higher than the bottom of the steamer and cook over high heat until fully cooked through, 20 to 30 minutes. Meanwhile, combine the coconut milk, sugar and salt in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Turn off the heat. Transfer the sticky rice to a mixing bowl. Pour in three-quarters of the coconut milk mixture, stirring to combine evenly. Let the rice sit, 20 to 30 minutes. Meanwhile, dissolve the cornstarch in 1 tablespoon water, then stir it into the remaining coconut milk. Bring to a boil to thicken, then turn off the heat and set aside. Serve the rice with the mango and additional sauce on the side.
Stout Float with Orange Blossom Honey and Gingersnap Tuile 16 gingersnaps 1 egg white 1/2 stick butter, room temperature 1/3 cup brown sugar 2 tablespoons molasses Pinch salt 2 bottles stout (recommended: Guinness) 4 scoops vanilla ice cream 2 tablespoons orange blossom honey Instructions: Preheat oven to 350 degrees F Place the ginger snaps in a food processor and grind to a fine powder. Add the egg white, butter, sugar, molasses, and salt and puree until smooth. Spread the mixture over a sheet pan lined with a silicon mat or parchment paper. Bake in the oven for 7 to 9 minutes until set. Remove from the oven, allow to cool and then break into pieces. Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass. Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile.
Bacon Wrapped Potato with Honey Scallion Sauce 2 large Idaho potatoes Canola oil, for frying (about 2 cups) 8 slices applewood smoked bacon, cut in 1/2 vertically 16 toothpicks 1/4 cup softened butter 1/4 cup honey 1/2 teaspoon cracked black pepper 2 tablespoons chopped scallions 1 teaspoon chopped fresh parsley leaves Instructions: 1. Cut each potato into 8 wedges and parboil until fork tender. 2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels. 3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed. 4. Toss potatoes in the glaze. Remove toothpicks and serve.
Perfectly Grilled Corn 8 ears corn Kosher salt Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Prosciutto and Melon Panino Nonstick olive oil cooking spray 2 ounces Brie cheese, cut into thin slices 1 (4 by 4-inch) square focaccia, halved horizontally 2 paper-thin slices prosciutto 1/2 cup lightly packed baby arugula 2 thin slices cantaloupe Instructions: Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top. Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.
Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion 2 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 6 tablespoons cold lard, cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/3 cup ice water 1 tablespoon distilled white vinegar 2 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon sugar 6 tablespoons cold lard, cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/3 cup ice water 1 tablespoon distilled white vinegar 1/4 cup canola oil, plus more for frying 3 pounds short ribs Kosher salt and freshly ground black pepper 4 whole cloves garlic 1 1/2 cups dry red wine 1 cup red currant juice Chicken stock 2 whole ancho chiles, stems removed and soaked 1 whole New Mexico red chiles, stems removed and soaked 2 cascable chiles, stems removed and soaked 1 chile de arbol, soaked 1 cup soft goat cheese Pickled Red Onions, for serving, recipe follows Piquillo Pepper Sauce, for serving, recipe follows 1/4 cup canola oil, plus more for frying 3 pounds short ribs Kosher salt and freshly ground black pepper 4 whole cloves garlic 1 1/2 cups dry red wine 1 cup red currant juice Chicken stock 2 whole ancho chiles, stems removed and soaked 1 whole New Mexico red chiles, stems removed and soaked 2 cascable chiles, stems removed and soaked 1 chile de arbol, soaked 1 cup soft goat cheese Pickled Red Onions, for serving, recipe follows Piquillo Pepper Sauce, for serving, recipe follows 1 cup red wine vinegar 1/2 cup fresh lime juice 1/4 cup water 3 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 1 cup red wine vinegar 1/2 cup fresh lime juice 1/4 cup water 3 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 2 tablespoons olive oil 1/2 small red onion, chopped 2 cloves garlic, chopped 8 ounce jar piquillo peppers, drained Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1/4 cup chopped fresh cilantro leaves 3 tablespoons creme fraiche or sour cream Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes. Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature. 2 tablespoons olive oil 1/2 small red onion, chopped 2 cloves garlic, chopped 8 ounce jar piquillo peppers, drained Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1/4 cup chopped fresh cilantro leaves 3 tablespoons creme fraiche or sour cream Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes. Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature. Instructions: For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal. Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles. For the short ribs: Preheat the oven to 350 degrees F. Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate. Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil. Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly. Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer. Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce. For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal. Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles. For the short ribs: Preheat the oven to 350 degrees F. Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate. Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil. Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly. Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer. Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce. Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving. Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
Frittata and Tomato Sandwich 1 pound small zucchini 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh basil leaves, roughly chopped 7 eggs, lightly beaten 1/2 cup fontina or provolone cheese, grated 8 slices country-style bread Red pepper flakes, to taste, optional 2 vine-ripe tomatoes Instructions: Preheat broiler. Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick. Stir the zucchini and basil into the beaten eggs. Season with salt and pepper. Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature. Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp. Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.
Tanya's Stovetop Macaroni and Cheese 1 pound pasta shells 4 tablespoons butter 1/2 onion, finely chopped Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 3 cups whole milk, warmed 2 teaspoons Dijon mustard 2 cups shredded 5-cheese Italian blend Instructions: Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander. Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
Colorful Veggie Pasta Salad 1 pound fusilli 2 ears corn, husked 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks 1 zucchini, sliced lengthwise into 1/2-inch-thick planks 1 orange bell pepper, cut into 1-inch strips 4 scallions 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly cracked black pepper 3 tablespoons store-bought pesto Juice and zest of 1 lemon 1 pint grape tomatoes, halved 1/4 cup fresh parsley, chopped Instructions: Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool. Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes. Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper. Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.
Cheese Strata with Ham and Tomatoes 1 teaspoon plus 1 tablespoon unsalted butter 12 large eggs 1 1/2 cups milk 1/2 cup heavy cream Pinch freshly grated nutmeg Pinch cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup diced baked ham 1 cup Oven-Dried Tomatoes, chopped, recipe follows 1 tablespoon minced flat-leaf parsley leaves 1 1/2 teaspoons thinly sliced fresh chives 2 cups shredded extra-sharp cheddar cheese (about 8 ounces) 1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes 2 pounds ripe plum tomatoes, cored and cut in half lengthwise 1 1/2 teaspoons kosher salt Extra-virgin olive oil (optional) Fresh herb sprigs, like thyme, rosemary, or sage (optional) Instructions: Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter. In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives. To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese. Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving. Yield: 6 to 8 servings Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours. If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks. Yield: about 2 cups
Instant Pot Shrimp and Grits 2 tablespoons olive oil 1/2 pound andouille sausage, cut into small dice 1 yellow onion, cut into small dice (about 2 cups) 3 cloves garlic, minced 3/4 cup dry white wine 3 cups low-sodium chicken broth 1 cup whole milk 3/4 cup grits 4 sprigs fresh thyme Kosher salt and freshly ground black pepper 1 pint cherry tomatoes, halved 1 green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 1 pound large shrimp, peeled, deveined and tails removed 2 teaspoons Cajun seasoning 3 dashes hot sauce, optional 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons chopped fresh chives Instructions: Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the \Saute\ function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more. Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert. Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer. Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to \Sealing.\ Set to high pressure for 10 minutes. Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside. Once the pressure cooking is complete, turn the steam valve to \Venting\ and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets. Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more. Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm. Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.
Brussels Sprouts with Balsamic and Cranberries 3 pounds Brussels sprouts 1/2 cup olive oil 1 cup sugar 3/4 cup balsamic vinegar 1 cup dried cranberries Instructions: Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Renaissance of Tuna Casserole Salt 1 pound fettuccine 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, finely chopped 1 small onion, chopped 2 (6-ounce) cans Italian tuna in water or oil, drained 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department 1/2 cup dry white wine, a couple of turns of the pan 1/2 cup heavy cream, a couple of turns of the pan Black pepper 1/2 cup frozen peas, a couple of handfuls Couple handfuls grated Parmigiano-Reggiano 1 cup fresh basil, about 20 leaves, shredded Instructions: Place pasta water on to boil. Salt water then add pasta and cook to al dente. While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
Boniato Mash with Mojo 4 boniatos, peeled and cut into medium dice Milk, enough to cover boniato 1/4 cup olive oil 1/4 cup thinly sliced garlic cloves Salt and freshly ground black pepper 2 limes, juiced Instructions: Place boniatos in a medium saute pan and cover with milk. Cook boniato in milk until tender. Meanwhile, heat oil in a small saucepan until almost smoking, add garlic, shaking pan constantly and season with salt and pepper. When the garlic turns golden brown, add the lime juice. Set the mojo aside until the boniato is done. Drain boniato, and while still hot, puree the boniato through a food mill or mash with a potato masher; add the mojo and season with salt and pepper.
Barcelona Burgers 4 tablespoons extra-virgin olive oil, plus more for brushing 9 slices olive bread, lightly toasted 2 cloves garlic, crushed 1/4 cup sliced almonds 1/2 cup chopped jarred roasted red peppers 1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon smoked paprika Kosher salt 1 1/2 pounds ground lamb or beef chuck 2 shallots, finely grated (about 1/4 cup) 4 slices manchego cheese Lettuce leaves, for serving Instructions: Heat 2 tablespoons olive oil in a skillet over medium heat. Remove the crust from 1 slice bread and tear the bread into 1-inch pieces. Add to the skillet along with the garlic and cook until golden brown, about 2 minutes. Add the almonds and cook until golden, about 3 minutes. Transfer to a mini food processor or blender along with the roasted peppers, vinegar, the remaining 2 tablespoons olive oil, 1/2 teaspoon paprika and 1/4 teaspoon salt. Pulse until slightly chunky. Gently mix the ground meat, shallots, 1 teaspoon salt and the remaining 1/2 teaspoon paprika in a bowl with your hands until just combined. Form into four 1-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Brush with olive oil, then add the patties and cook until browned on the bottom, 4 to 5 minutes. Flip and top the patties with cheese; cook 4 to 5 more minutes. Spread the roasted pepper sauce on the remaining 8 slices bread. Serve the burgers on the bread with lettuce.
Gnocchi Alfredo Casserole 1 (16-oz.) pkg. potato gnocchi 1/4 cup butter 1 garlic clove, minced 1 cup whipping cream 6 oz. (1 1/2 cups) shredded fresh Romano cheese 1/4 lb. Cooked ham, coarsely chopped (3/4 cup) 1 (10 oz.) pkg. Green Giant Frozen Broccoli in Cheese Flavored Sauce, thawed 2 (4.5-oz.) jars Green Giant Sliced Mushrooms, drained 1/2 cup Progresso Parmesan Bread Crumbs Instructions: Heat oven to 400 degrees F. Cook gnocchi as directed on package, omitting salt. Meanwhile, melt butter in large nonstick skillet over medium heat. Add garlic; cook and stir 3 minutes. Add cream; mix well. Gradually add 1 cup of the cheese, stirring after each addition until melted. Add ham, broccoli in sauce, mushrooms and cooked gnocchi; mix well. Spoon into ungreased 9-inch square (1 1/2-quart) glass baking dish. In small bowl, combine bread crumbs and remaining 1/2 cup cheese; mix well. Sprinkle over casserole. Bake at 400 for 30 minutes or until golden brown. Cool 5 minutes before serving.;
Mushroom Mapo Tofu 2 ounces dried shiitake mushrooms, washed (or 10 ounces creminis or fresh shiitake mushrooms; see Cook's Note) 1 tablespoon cornstarch 4 tablespoons vegetable oil 1 tablespoon minced ginger 1 tablespoon douchi (fermented black beans), chopped 1 tablespoon plus 1 1/2 teaspoons doubanjiang (spicy bean paste) 1 teaspoon Sichuan peppercorn powder, plus more for garnish 3 cloves garlic, minced 1 dried chile, such as Thai bird chile, chopped, optional (See Cook\u2019s Note) One 16-ounce block soft tofu, cut into 1-inch cubes 1 tablespoon soy sauce 1/2 teaspoon sugar 2 scallions, thinly sliced on a diagonal 1/2 teaspoon toasted sesame oil Instructions: Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes. Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups. Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside. Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried chile, if using, and cook until everything is bright red, about 1 minute. Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute. Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top.
Grilled Yellow Gazpacho 2 1/4 pounds ripe yellow tomatoes 1 large yellow pepper, halved and seeded 1 small clove garlic 1 small shallot, halved 1 tablespoon white wine vinegar Kosher salt and freshly ground black pepper 1 English cucumber, peeled and halved 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 cup torn fresh basil leaves Instructions: Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated. Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
Wardens in Cunfyt (Pears in Red Wine) 3/4 pint dry red wine 4 ounces sugar 4 cloves 1/2 teaspoon ground cinnamon or piece cinnamon bark 6 large, firm pears Gilded bay leaves, to decorate Instructions: Place wine, sugar and spices in saucepan, and heat until sugar dissolves. Peel the pears, leaving the stalks on, but remove the core from the bottom using a thin, sharp knife or a potato peeler. Put the pears into the syrup and simmer gently for about 20 minutes or until tender. Remove the pears to a dish, and reduce the syrup by half by boiling rapidly. Spoon syrup over pears. Cool, and decorate with gilded bay leaves stuck in by the stalk.
Pacific Rim Aromatic Rice 2 tablespoons peanut oil 3 medium shallots, chopped 2 cups jasmine rice 1 teaspoon turmeric 1 teaspoon coriander 1 whole cinnamon stick 1 teaspoon salt 1/2 teaspoon cumin 3 1/2 cups chicken broth 3 whole kaffir lime leaves 4 tablespoons currants Instructions: Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.
Teriyaki Pineapple Turkey Burgers 1 can (20 oz.) DOLE® Pineapple Slices 1/2 cup teriyaki sauce 2 pounds ground turkey or chicken 1 teaspoon grated fresh ginger 1/2 cup panko bread crumbs 8 whole grain hamburger buns 8 slices Cheddar or Monterey Jack cheese Instructions: Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapple. Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half. Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (<1g dietary fiber, 9g sugars), 1 g protein, 13% Vit A, 10% Vit C, 21% calcium, 4% iron, <1% potassium, 3% folate
Pavlovas Filled with Strawberries and Mangoes 1 recipe classic meringue 1 pint strawberries, washed, hulled and sliced 2 medium mangoes, peeled and diced 1 tablespoon brown sugar 2 tablespoons rum 1/2 cup heavy cream 1 tablespoon white sugar Instructions: Preheat oven to 225 degrees. Load meringue into a pastry bag fitted with medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disks by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for about 1 1/2 hours. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool. Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve. At serving time, whip cream with white sugar until soft peaks form. Places a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve.
Chocolate Peanut Butter Cups 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 6 tablespoons creamy peanut butter 1 bar (4 ounces) sweet baking chocolate, broken into 18 squares 2/3 cup miniature marshmallow Instructions: Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows. Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.
Homemade Whipped Cream 2 cups heavy cream 2 ounces sugar Few dashes vanilla Instructions: Whip all ingredients together until you have soft peaks.
Frozen Souffle 1 cup sugar 2 tablespoons water 1 tablespoon grated orange rind *18 egg yolks 3/4 cup orange liqueur (recommended: Grand Marnier), divided 2 1/2 cups heavy cream, whipped 6 ladyfingers, crumbled 1 tablespoon cocoa powder 1 cup fresh berries such as strawberries, blackberries or any in season Instructions: Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
Torta Kataifi One 16-oz package kataifi (shredded phyllo dough) 1 cup raw, unsalted pistachios 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3 pounds ricotta cheese 1/2 cup heavy whipping cream 1/5 cup (about 3 1/4 tablespoons) confectioner's sugar 2 tablespoons vanilla extract 1/2 cup egg whites 1 cup Citrus Syrup, warmed, recipe follows 1 cup sugar 1 tablespoon lemon juice 1/2 lemon, zested 1/2 orange, zested Instructions: Preheat the oven to 325 degrees F. Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely. Reduce the oven temperature to 300 degrees F. Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use. Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served. In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface. Bake until golden brown and the cake is set, 1 hour 30 minutes. Cool the cake completely. Pour the hot Citrus Syrup over the cooled cake, then cut and serve. Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.
La Soupe du Cinq Mai 4 corn or flour tortillas, cut to size of bowl openings 2 tablespoons olive oil 6 large sweet onions, sliced into thin rings 6 garlic cloves, sliced 1 1/2 teaspoons dried oregano 1/4 teaspoon salt, a few cranks of black pepper 2 cups lowsalt, lowfat chicken broth 2 cups lowfat beef broth 1/3 cup fresh lime juice 1 cup pilsner or lager beer or a French biere de garde (such as Jenlain) 2 avocados, diced 4 Roma tomatoes, seeded and diced 3 green onions, white and green parts sliced Large bunch fresh cilantro, leaves chopped 1 to 2 jalapenos, seeded and minced 1 cup shredded queso fresco, a nice Gruyere, or drunken goat cheese (I really like drunken goat!), to top and garnish Sliced lime, to garnish Instructions: Preheat oven to 350 degrees F. Place cut tortilla rounds in oven and bake until crisp. Heat olive oil in large heavy soup pot over medium heat. Add onions and cook until wilted and dark brown, stirring occasionally. Add garlic and stir until fragrant, about 20 seconds. Add oregano and sprinkle with salt and pepper. Saute 3 minutes. Add both broths, lime juice and bring to a simmer. Simmer a few minutes, then add beer. Reduce heat to medium-low and simmer gently for 10 to 15 minutes. Meanwhile, drink the rest of the beer, you've earned it! Taste and adjust seasoning. Preheat the broiler and move rack to second level below the broiler element. Ladle soup into bowls. Add to each bowl some avocado, tomatoes, green onions, cilantro and jalapenos. Top bowls with baked tortilla rounds then cheese. Broil until cheese is melty and lusciously brown. Garnish with lime slices, a little leftover cilantro and serve with beer, if desired. Vive la revolucion!
Neapolitan Sundaes 1 vanilla bean 1 pint strawberries, sliced 2 tablespoons sugar 4 shots Amaretto or other almond liqueur or almond syrup 1 pint chocolate ice cream 1 pint vanilla ice cream Canister whipped cream Sliced almonds Instructions: In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form. Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.
Herb and Honey Bbq Sauce 1/4 cup finely chopped onion 1 clove garlic, minced 1/4 cup canola oil 12 ounces pear nectar 1/2 cup white wine vinegar 1/4 cup honey 2 tablespoon Worcestershire sauce 1 teaspoon prepared horseradish 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried rosemary leaves 1/4 teaspoon ground black pepper Instructions: Cook onion and garlic in hot oil until tender but not brown. Add remaining ingredients; simmer uncovered 5 minutes. Use for marinating and basting poultry or shrimp.
Apple Berry Pie 4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons cornstarch 1 cup blackberries 1 cup blueberries 1 large egg, beaten Your favorite double-crust 9-inch pie dough (2 discs) 1 egg, lightly beaten Instructions: Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes. In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough. Preheat the oven to 375 degrees F. Set an oven rack in the bottom position. On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash. Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.
Chicken Fried Steak 1 to 2 pound round steak, tenderized Pinch tenderizer Pinch garlic salt Pinch black pepper 1 egg 1/2 cup milk 1 teaspoon baking soda 1 cup flour Instructions: Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.
Tandoori Style Roasted Whole Turkey Breast 3/4 cup Hellmann's Real Mayonnaise 1 medium yellow onion, coarsely chopped 6 cloves garlic, chopped 3 tablespoons good quality curry powder 1 fresh lime, zested, plus 2 fresh limes, juiced 1 boneless, skinless turkey breast, about 4 to 5 pounds 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: Combine the mayonnaise, onion, garlic, curry powder, lime zest and juice in a food processor and process until smooth. Pour the mixture into a large bowl, add the turkey breast and cilantro; turn to coat the entire turkey in the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours. Preheat the oven to 425 degrees F. Remove the turkey from the marinade and arrange on a baking rack set in a small roasting pan. Season well with salt and pepper and roast in the oven until lightly golden brown, about 20 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center of the breast registers 160 degrees F, about 1 hour longer. Remove to a cutting board, loosely tent with foil and let rest 15 minutes before slicing and serving.
Pomegranate Lemonade 4 cups water 6 tablespoons sugar 1/3 cup mint leaves, plus whole sprigs for garnish 1/3 cup lemon juice 2 cups chilled pomegranate juice Ice Instructions: Heat the water in a saucepan over medium heat with the sugar and mint leaves, stirring, just until the sugar dissolves. Remove from the heat and stir in the lemon juice and pomegranate juice. Pour into a pitcher and refrigerate until cold. Serve in glasses filled with ice and garnished with a sprig of mint.
Baja Beach Tacos with Tequila-Lime Salsa 1 pound sole fillets, skinned Sea salt 4 tablespoons olive oil 4 flour tortillas, grilled 4 large iceberg lettuce leaves 1 (2 pound) lobster, boiled, meat removed and chopped 2 tablespoons fresh epazote, chopped (fresh cilantro may be substituted) 2 tablespoons serranos, minced 1 Roma tomatoes, sliced into rings 1/2 cup scallions, cut thin on bias 1 1/2 cups Tequila-Lime Salsa, recipe follows 2 ounces tequila 1/2 ear corn, grilled and kernels cut from cob 1 avocado, diced 3 limes, juiced 1/2 cup tomatoes, diced 1/4 cup white onions, diced 1/2 jalapeno, seeds removed and minced 1 tablespoon cilantro, chopped Sea salt Instructions: Prepare an outdoor grill on medium to high heat. Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill. Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve. In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use. Yield: about 3 cups of salsa
Green Beans with Wild Mushrooms 4 ounces fresh shiitake or oyster mushrooms 1 pound green beans 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 teaspoons minced garlic 1/2 teaspoon salt 1 tablespoon oyster sauce 1/2 cup chicken broth Instructions: Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water. Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.
Blueberry Whole Wheat Muffins 1 1/2 cups whole wheat pastry flour or white whole wheat flour 1/2 cup rolled oats, plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup vegetable oil 1/2 cup reduced-fat sour cream 1/2 cup packed light brown sugar 1 teaspoon finely grated lemon zest 1 teaspoon pure vanilla extract 2 large eggs 1 cup blueberries Turbinado sugar, optional, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners. Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps). Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Roasted Beet Salad 4 red beets, scrubbed 1 tablespoon extra-virgin olive oil 1 tablespoon fresh orange juice Kosher salt and freshly ground black pepper Dressing: 1 small shallot, chopped 2 tablespoons fresh orange juice 1 teaspoon honey 1 teaspoon Dijon mustard Juice of 1 lemon Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 tablespoon roasted hazelnut oil Salad: 4 cups baby kale 1 avocado, sliced 2 tangerines, segmented 1/2 cup crumbled goat cheese 1/4 cup hazelnuts, toasted and chopped Instructions: For the beets: Preheat the oven to 400 degrees F. Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside. For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside. For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.
Easy Salmon Pie 4 (6-ounce) center cut salmon fillets, skin removed 1 lemon, zested and juiced Kosher salt and freshly ground black pepper 4 tablespoons canola oil, divided 1 medium Vidalia onion, chopped 2 cloves garlic, minced 1 cup chopped shiitake mushrooms, stems discarded 2 teaspoons chopped fresh thyme leaves 4 cups washed, dried, and loosely packed fresh baby spinach 1/4 cup sour cream 2 frozen puff pastry sheets, defrosted Chopped fresh parsley leaves, for garnish Instructions: Preheat the oven to 375 degrees F. Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside. Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside. Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet. Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes. Transfer the pies from the oven to serving dishes and garnish with chopped parsley.
Coffee Ice Cream 2 cups heavy cream 2 cups whole milk 3/4 cup granulated sugar 2 tablespoons instant coffee granules 6 egg yolks Chocolate curls, for garnish Instructions: Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
Salsa Roja Taquera (Red Taco-Stand Style Salsa) 8 to 10 dried arbol chiles 2 guajillo chiles 3 medium cloves garlic, unpeeled 2 ripe plum tomatoes Salt to taste Instructions: 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa. 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar. 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water. 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside. 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.
Toasted Spiced Ham Drizzled in Honey 1 boneless country ham 2 cups honey, for glazing ham 2 tablespoons Toasted Spice Rub, recipe follows 1 tablespoon thyme, chopped fine 6 celery stalks 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California sweet chili powder* 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 425 degrees F. Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey. Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan. Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot. Yield: 1 cup
Pork and Shrimp Gyoza 1 pound shrimp, shelled and deveined 8 ounces ground pork 1 tablespoon low-sodium soy sauce, plus more for dipping 1 tablespoon sesame oil 1 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 cloves garlic, minced 2 egg whites One 2-inch piece fresh ginger, grated 1 green onion, finely chopped 1/2 lemon, juiced One 10-ounce package round wonton wrappers 2 tablespoons peanut oil Instructions: In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture). Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers. Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.
Grilled Shrimp with Mango Salsa 2 tablespoons chopped fresh cilantro 2 large mangoes, peeled, pitted and finely diced Juice of 2 limes 1 jalapeno, seeded and finely diced 1/2 red onion, finely diced 1 1/2 pounds colossal shrimp, peeled and deveined 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Plantain chips, for serving Instructions: Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with. Meanwhile, preheat a grill or grill pan to medium-high heat. Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes. Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.
Sardinian Gnocchi 1 cup semolina flour, such as Caputo 1 cup 00 flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if needed 1/4 teaspoon kosher salt Instructions: In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
Watermelon Salsa 1 1/2 teaspoons lime zest (from about 1 lime) 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar Freshly ground pepper 3 cups seeded and finely chopped watermelon 1 cucumber, peeled, seeded and diced 1 mango, peeled and diced 1 jalapeno pepper, seeded and minced 1 small red onion, finely chopped 8 fresh basil leaves, finely chopped 1/2 teaspoon garlic salt Tortilla or pita chips, for serving Instructions: Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve. Add the garlic salt just before serving. Serve with chips.
Zucchini Lasagna 4 tablespoons canola oil 1/2 small onion, sliced 2 (28-ounce) cans San Marzano tomatoes 1 tablespoon salt 1/2 tablespoon black pepper 6 fresh basil leaves 3 cups flour 1 dozen eggs 2 teaspoons salt 1 teaspoon black pepper 3/4 cups grated Romano cheese 3 cups canola oil, for frying 6 zucchini, sliced lengthwise about 1/4-thick 2 pounds ricotta cheese (homemade or Calabro) 2 eggs 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon black peeper 1/2 cup grated Romano cheese 2 1/2 cups grated fresh mozzarella (for layering) 8 zucchini flowers 1 egg, beaten Breadcrumbs Canola oil, for frying Instructions: Preheat the oven to 375 degrees F. For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes. For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels. For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese. To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces. Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella. Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella. Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes. For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.
Southern Fried Tofu with Sweet Potatoes 2 sweet potatoes (about 1 pound), sliced 1/2 inch thick 2 tablespoons vegetable oil, plus more for frying 1 tablespoon plus 1 teaspoon paprika Kosher salt and freshly ground pepper 1 1/2 cups buttermilk 1/4 cup hot sauce 1 14-ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry 1/2 cup spicy ketchup 1/4 cup packed light brown sugar 1 tablespoon apple cider vinegar 1 1/2 cups all-purpose flour Coleslaw, for serving Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes. Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.
Sour Cream Coffee Cake 1/4 cup sugar 3 packed tablespoons dark brown sugar 1/2 cup walnuts, toasted and coarsely chopped 2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt Generous pinch freshly grated nutmeg Generous pinch ground mace 3/4 cup unsalted butter, plus more for the pan, room temperature 1 cup sugar 2 large eggs, room temperature 1 cup sour cream 1 1/2 teaspoons vanilla extract Instructions: Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside. Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
Fizzy Peppermint Bark 25 grams (1 ounce) confectioners' sugar 22 1/2 grams (3/4 ounce) baking soda 2 1/4 grams (1/8 ounce) citric acid 250 grams (8 3/4 ounces) bittersweet chocolate 1 cup peppermint candy, finely chopped Instructions: Combine the confectioners' sugar, baking soda and citric acid. Place the chocolate in a tempering machine and process until tempered. Stir in the dry ingredients. Spread the chocolate mixture 1/4-inch thick on a silicone baking mat or wax paper. Sprinkle the top with the peppermint candies. Refrigerate the chocolate until set, about 1 hour. Break into pieces to serve.
Roast Beef Tenderloin with Mushroom Ragout One 2-pound center-cut beef tenderloin roast Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 3 to 5 tablespoons unsalted butter 1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered 1 medium shallot or 1/2 small onion, chopped 3 sprigs fresh thyme, leaves stripped 1/2 cup Madeira, vermouth or white wine 1/3 cup heavy cream Instructions: Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total. Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium rare, about 25 minutes. Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm. When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes. Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.

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