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Basic Chicken Salad One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows 2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish 1/2 cup slivered almonds 4 scallions, sliced 3 stalks celery, sliced 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 1/4 cup heavy cream 2 tablespoons chopped fresh dill, plus more for garnish 1 tablespoon brown sugar Kosher salt and freshly ground black pepper One 3- to 4-pound chicken Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight. Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
1-2-3 Lasagna 1 (15-ounce) container ricotta 1 cup grated Parmesan 2 large eggs 2 pounds ground beef 1 pound grated Mozzarella 5 cups Basic Red Sauce, recipe follows 1/2 teaspoon Essence, recipe follows 1/4 teaspoon ground black pepper 1/2 teaspoon salt 12 dried (uncooked) lasagna noodles 2 teaspoons chopped fresh parsley 1 teaspoon dried basil 1/2 teaspoon salt 2 (28-ounce) cans whole peeled tomatoes 2 tablespoons olive oil Basic Red Sauce: 1/2 teaspoon dried basil 1 1/2 cups chopped yellow onions (1 medium yellow onion) 1 teaspoon minced garlic (about 2 cloves garlic) 1/2 teaspoon dried oregano 1/8 teaspoon ground black pepper 2 (15-ounce) cans tomato sauce 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 375 degrees F. In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes. In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper. Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour. Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes. Remove from the oven and let sit for 10 minutes before serving. Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside. In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally. Remove from the heat, and use as needed. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Lamb, Bell Pepper and Pineapple Kebabs 1 (1 1/2-pounds) lamb neck fillet or boneless leg of lamb, trimmed and cut into 1 1/4-inch chunks 3/4 cup pineapple juice 4 tablespoons malt vinegar 1/2 cup molasses sugar or brown sugar Kosher salt and freshly ground black pepper Cold water, as needed 2 large green bell peppers, seeded 2 large red bell peppers, seeded 2 red onions 1 fresh pineapple 3 large bananas, just ripe Sunflower or groundnut oil (peanut), for brushing Instructions: Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours. Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning. Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs. Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.
Mustard Rouille for Soup 1/4 cup of chicken bouillabaisse liquid 1/4 teaspoon powdered saffron 2 parboiled garlic cloves, pureed until it is pasty 3/4 cup crustless good quality French bread, cut into cubes 2 teaspoons mustard 1 tablespoon chopped pimiento 1/3 cup commercially prepared mayonnaise 1/4 cup extra virgin olive oil 1/4 cup vegetable oil Salt and cayenne pepper to taste Instructions: Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender. Blend the mixture until pureed. Add the mustard, pimiento and mayonnaise and puree again. Drizzle in oils until an emulsion forms. Season with about 1/2 teaspoon of salt and a dash of cayenne pepper.
Black Raspberry Milkshake 2 pints black raspberry ice cream 2 cups ice cold milk Whipped cream, from canister, for garnish 4 maraschino cherries, for garnish Instructions: Add the ice cream and milk to a blender and blend until smooth. Pour into glasses and top with whipped cream and a cherry. Serve with a thick straw.
Roquefort Cheese Chips 1 (5-ounce) bag lightly salted kettle potato chips 1/2 (5-ounce) can white sauce (recommended: Aunt Penny's) 1/4 cup cream cheese 1 tablespoon half-and-half 2 tablespoons crumbled Roquefort cheese Instructions: Preheat oven to 400 degrees F. Place kettle chips on baking sheet. Bake for 5 minutes. In small saucepan, over medium heat, combine all remaining ingredients, except blue cheese crumbles. Cook until cheese melts, stirring constantly. Remove from heat. Drizzle cheese sauce over hot chips. Sprinkle blue cheese crumbles over the top.
Egg Drop Soup 4 cups chicken stock 3 large egg whites, beaten 3 scallion greens, trimmed, finely sliced Instructions: In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.
Scalloped Potatoes with Ham 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk Salt and pepper 1 tablespoon butter 2 medium onions, thinly sliced 4 large russet potatoes, peeled and thinly sliced 12 ounces 1/4-inch sliced baked ham 2 cups grated Cheddar cheese Instructions: Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
Cheese Balls 2 teaspoons salt, plus additional for salting water 2 cups elbow pasta 1 quart heavy cream 1 cup shredded Cheddar 1 cup shredded mozzarella 1 cup shredded Swiss cheese 1 cup shredded white American cheese 1 cup shredded white Cheddar 1 teaspoon ground pepper 1 cup all-purpose flour 4 large eggs, beaten 2 cups panko Canola oil, for frying 1/2 cup grated Parmesan Instructions: In a large pot of boiling salted water, cook the pasta to al dente according to the package directions. Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper. Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes. Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside. Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko. Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.
Drunken Citrus Salad 6 cups drained citrus salad mix (buy 2 (1-quart) jars orange and grapefruit sections, available in refrigerated section of market) 1 nip or 3 shots of gin 2 teaspoons lemon zest 2 tablespoons finely chopped fresh mint leaves, plus a couple sprigs to garnish Instructions: Combine all ingredients and serve immediately or chill up to several hours, until ready to serve.
Salmon en Papillote with Asparagus, Icicle Radish and Meyer Lemon Hollandaise 4 slices Meyer lemon Two 4-ounce salmon fillets 2 tablespoons unsalted butter 4 to 6 sprigs fresh thyme Kosher salt 2 teaspoons extra-virgin olive oil 1 bunch asparagus, trimmed down to 4 inches with tips 1 bunch icicle radishes, halved lengthwise Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 Meyer lemon 6 large egg yolks Juice of 1 Meyer lemon Kosher salt 1/2 pound (2 sticks) unsalted butter, melted 1 heaping tablespoon whole-grain mustard Salmon roe mixed with a bit of extra-virgin olive oil, for garnish 1 small bunch chives, chopped Watercress, for garnish Instructions: Preheat the oven to 400 degrees F. For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan. For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil. Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables. For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine. Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.
Pompano en Salsa Verde 2 whole pompano (I 1/4 to 1 1/2 pound each), scaled and gutted with heads and tails left on, or substitute paloma, or 1 (4 pound) striped bass (see Note) 5 peppercorns 1 tablespoon cumin seeds 1/2 teaspoon salt Juice of a large lime 2 cloves garlic, sliced 1/2 green pepper, stemmed, seeded, and coarsely chopped I Serrano chile, stemmed, seeded, and coarsely chopped 1/2 small bunch cilantro, leaves only, coarsely chopped 1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped 6 green onions, trimmed and coarsely chopped Pinch of oregano I tablespoon mild white vinegar I pound green (unripe) tomatoes, cored and coarsely chopped 1/3 cup water 1/2 teaspoon salt 4 tablespoons extra-virgin olive oil Instructions: In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about I hour, loosely covered. Preheat the oven to 300 degrees. In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each-1- Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm.
Easy Ghost Cookies 2 cups white chocolate chips 3 tablespoons coconut oil 24 oval or peanut-shaped cookies, such as Nutter Butter, Pepperidge Farm Milano and savoiardi (ladyfingers) 1/2 cup semisweet chocolate chips Instructions: Line 2 baking sheets with parchment. Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm. Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes. Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
Fruit with Honey-Cinnamon Sauce 2 plums 1 navel orange 1 cup red grapes 1 cup Greek yogurt 1/4 cup honey 1/2 teaspoon ground cinnamon Instructions: Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
Grape Leaves 2 pounds ground beef 2 pounds ground pork 2 cups white rice 1 cup chopped fresh dill 1 cup chopped white onion 1 cup chopped spring onion 2 tablespoons garlic powder 2 tablespoons salt 2 tablespoons ground pepper Tomato puree Butter Olive oil 1 jar preserved grape leaves in brine Lemon juice Instructions: Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper and then mix. Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes. Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.
Passion Fruit Cooler (Non-alcoholic) 1/2 cup passion fruit syrup (recommended: Torani) 1/2 cup peach nectar (recommended: Kerns) 1 liter orange flavored seltzer water Ice cubes 1 cup light rum, optional (recommended: Bacardi) Instructions: In a large pitcher, combine all ingredients and stir. Serve chilled in highball glasses.
Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce 4 skinless chicken breasts Olive oil, for sauteing 4 (8-inch) flour tortillas 8 ounces grated cheddar cheese 4 tablespoons sliced pickled jalapenos 1 can cooked black beans 3 tablespoons pickled jalapenos 2 plum tomatoes canned 2 teaspoons ground cumin Salt and pepper Water, to cover 1 tablespoon chopped garlic Instructions: Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan. In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot. To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.
Zabaglione with Fresh Berries 8 egg yolks 1/2 cup sugar 1 cup dry Marsala 1/2 pint raspberries 1/2 pint black or blueberries Instructions: In a copper pan with a rounded bottom, whisk together the yolks and sugar. Set the pan over simmering (not boiling) water or directly over a low flame, if you dare, and continue to whisk while you cook it until thick and pale yellow. Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes. Divide the berries among 4 stemmed glasses and pour the hot zabaglione over them.
Oven Roasted Turkey with Sage Butter One 12- to 14-pound fresh turkey Kosher salt and freshly ground black pepper Caramelized Onion and Cornbread Stuffing, recipe follows Extra-virgin olive oil Sage Butter, recipe follows 2 sticks butter, softened 1/4 cup chopped sage Salt and pepper 2 tablespoons butter 2 onions, chopped Handful fresh sage leaves, chopped 6 large cornmeal muffins, cubed Salt and freshly ground black pepper 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Instructions: Preheat the oven to 375 degrees F and remove the top rack of the oven. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin. Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Combine all ingredients. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Ham and Gruyere Quiche 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup) 1 cup shredded gruyere cheese (about 4 ounces) 1 9-inch pie crust, thawed if frozen 3 large eggs 1 1/4 cups half-and-half 1/4 cup finely chopped fresh chives Kosher salt and freshly ground pepper 1 tablespoon red wine vinegar 2 teaspoons dijon mustard 3 tablespoons extra-virgin olive oil 1 5-ounce package mesclun greens (about 8 cups) 4 white mushrooms, very thinly sliced Instructions: Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes. Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Chocolate Mousse Cake 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces 8 large egg yolks 3/4 cup granulated sugar 4 large egg whites 8 ounces semisweet chocolate, broken into 1/2-ounce pieces 2 1/2 cups heavy cream 2 tablespoons granulated sugar 1 1/2 cups heavy cream 2 tablespoons unsalted butter 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces Instructions: Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired Cake: Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to 325 degrees Fahrenheit. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes. Filling: To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Ganache: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature To assemble cake: Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
Grilled Lamb Chops with Tapenade 1 cup Nicoise or Kalamata olives, pitted 1/2 cup green or Castelvetrano olives, pitted 1/2 cup fresh parsley leaves 1/4 cup extra-virgin olive oil, plus more for oiling the grill 2 tablespoons capers, rinsed and drained 2 to 3 anchovy fillets 1 clove garlic 12 lamb chops, preferably American, about 1 inch thick 1 lemon, sliced into wedges Instructions: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside. Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight. Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates. Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.
Floral Truffles 1/2 cup heavy cream 8 ounces semisweet chocolate chips 1 teaspoon rosewater 1 cup small pink round sprinkles or log sprinkles Instructions: Put the cream in a small saucepot over medium heat and warm until it just simmers, 2 to 3 minutes. Put the chocolate in a large mixing bowl. Pour the warm cream over the chocolate and stir until all the chips have melted. Add the rosewater to the chocolate mixture and stir to combine. Pour the ganache into a shallow dish, cover with plastic wrap and refrigerate until chilled and set into a thick paste, at least 4 hours. Use a 1-tablespoon scoop to shape the ganache into small balls. Roll the truffles in the pink sprinkles. Refrigerate to chill for 1 hour more. Store in an airtight container.
German Potato Salad 2 large egg yolks 2 tablespoons fresh lemon juice Kosher salt 3/4 cup vegetable oil 2 1/2-ounce strips slab bacon 1 pound red bliss potatoes Kosher salt 2 tablespoons capers, chopped 2 tablespoons apple cider vinegar 2 tablespoons minced fresh chives Freshly ground pepper Instructions: Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified. Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits. Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well. Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
Miso Roasted Duck with Cherry Glazed Bok Choy 1 (4 to 5-pound) Long Island duck 1 cup honey 2 cup soy sauce 1 cup cold black coffee 1/4 cup finely chopped fresh ginger 1/4 cup lite miso 1/3 cup light brown sugar 1 orange, halved 1 lemon, halved 1 lime, halved 1/4 cup peanut oil 4 heads baby bok choy, halved lengthwise 1 small piece ginger 1 tablespoon mirin 3 tablespoons soy sauce 1/4 cup chicken stock 1 tablespoon lite miso 2 tablespoon cornstarch, dissolved in 2 tablespoons water 1 (12-ounce) bag frozen pitted cherries, thawed and drained Salt and freshly cracked white pepper Instructions: Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours. The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F. Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby! You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil. Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food. While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper.
Hazelnut Sugar Cookie Cereal 1 batch Mini Sugar Cookie Hearts, recipe follows 1 batch Mini Meringues, recipe follows 1 cup dried cherries or cranberries 1 cup milk chocolate chips 1 cup toasted coconut flakes 1 cup toasted hazelnuts, coarsely chopped Milk, for serving 1/2 cup toasted hazelnuts 1 3/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon kosher salt 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, softened 3/4 teaspoon vanilla extract 1 large egg 3/4 cup sugar 2 large eggs whites 1/4 teaspoon almond extract A tiny drop of red food coloring Instructions: Gently combine the Mini Sugar Cookie Hearts, Mini Meringues, cherries, chocolate chips, coconut flakes and hazelnuts in a large bowl. (I ended up only using about two-thirds of the meringues because I liked that cookie-to-meringue ratio. The remaining meringues were kept aside for noshing and cake decorating!) Serve in a bowl with milk. Keep in an airtight container in a cool, dark place. The cereal should keep for a couple of weeks. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. In a food processor, process the hazelnuts until finely ground. Add the flour and salt and pulse to combine. Using an electric mixer, cream the sugar and butter until pale and fluffy. Add the vanilla and egg and beat well to combine. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined. Turn the cookie dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out until it's 1/4 inch thick and use a cookie cutter to cut out tiny hearts. Place the hearts on the baking sheets (they can be pretty close together) and bake until lightly browned on the bottom, about 10 minutes. Reduce the oven to 250 degrees F and bake for an additional 20 to 30 minutes to really crisp them up. Let cool on the baking sheets. Preheat the oven to 400 degrees F. Distribute the sugar in an even layer on a rimmed baking sheet and bake until the edges start to brown, 6 to 8 minutes. While the sugar is baking, add the egg whites to a stand mixer. Once the sugar has been in the oven for a few minutes, begin beating the egg whites on high until foamy. Reduce the mixer and gradually sprinkle in the warm sugar. Once all of it has been added, add the almond extract and food coloring. Beat on high until the meringue is stiff, glossy and cold, just a few minutes. Reduce the oven temperature to 225 degrees F. Prepare a baking sheet by lining it with parchment. Fill a pastry bag fitted with a 1/8- or 1/4-inch round tip with the egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny and crispy all the way through. Let cool on the baking sheets.
Cheesesteak Potstickers 1 pound shaved wagyu beef Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil, plus additional for cooking potstickers 1 red onion, slivered 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 4 ounces shredded Cheddar 4 ounces shredded mozzarella 1 package gyoza or thin egg roll wrappers Serving suggestion: Dijon mustard Instructions: Sprinkle the beef with salt and pepper. Add the oil to a wok or a large cast-iron or saute pan over high heat. Once heated, add the seasoned beef and sear, stirring quickly, until cooked through, about 2 minutes, then remove from the wok and set aside. In the same pan, add the onions, garlic and ginger over medium heat and cook until caramelized, about 5 minutes. Season with salt and pepper. Add the hot onions to the cooked beef. Taste for seasoning, adjusting if needed. Store in the fridge to cool, at least 20 minutes or up to 1 hour. Fold in the cheese prior to making dumplings. To form potstickers, line a sheet tray with parchment paper and set aside. Lay out a dumpling wrapper on your work surface. Using your finger or a pastry brush, wipe water around the top edge of the wrapper. Spoon about 1/2 tablespoon filling in the center. (Make sure not to get filling on the edges of the wrapper, which prevents proper sealing.) Fold the wrapper in half to form a half-moon shape. Seal the top center by pressing between fingers and starting at the center, then making three pleats, working toward the bottom right corner. Repeat, working toward the bottom left corner. Press the dumpling gently on a work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Hold the dumplings on the lined sheet tray. Heat a large saute pan over high heat. Add 2 tablespoons oil and swirl to coat. When the oil shimmers, add the potstickers, flat-side down, in 2 snug rows of 5 and cook, in batches, without disturbing, until the bottoms have browned, 4 to 6 minutes. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch water remains; if not, add a bit more. Steam until the potstickers are puffy, yet firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the potstickers are done, add more in 2- to 3-tablespoon increments. If the potstickers seem done but water remains, drain the water and return the pan to the stovetop. Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, 2 to 3 minutes. Transfer to a platter and serve hot with Dijon mustard.
Broadway Diner - Broadway Festival (Seafood Pasta) 3/4 pound linguini Four 5-ounce lobster tails, each cut into half's, shells on 1 cup olive oil 10 ounces large sea scallops 8 U-12 jumbo shrimp, peeled and deveined 1/2 medium-sized onion, peeled and diced 10 cloves garlic, sliced 12 mussels, scrubbed and bearded 12 cherrystone clams, scrubbed 1/2 cup white wine 2 large ripe tomatoes, diced 28-ounce can crushed tomatoes 4 tablespoons coarsely chopped fresh basil leaves 2 tablespoons freshly chopped oregano leaves 1 teaspoon salt 2 tablespoons ground black pepper 1 cup chicken stock 6 ounces calamari (tubes only), cut into rings 1/3 cup grated Romano cheese Instructions: Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside. In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce.
Seared Arctic Char with Kumquat Compote 8 ounces kumquats, cut into thirds and seeds removed 1/2 cup orange marmalade 1/2 cup sugar 1/4 cup champagne vinegar One 1-inch piece ginger, peeled and grated 1 bundle fresh thyme sprigs 1/2 cinnamon stick 1/2 red jalapeno, minced Kosher salt Extra-virgin olive oil Four 5-ounce skin-on Arctic char fillets Instructions: In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes. Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt. Coat the BOTTOM of a medium saute pan generously with olive oil. Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes. Remove the fish from the pan, plate as desired and top with the kumquat compote.
Grammy's Giant Cream Puffs 1 stick unsalted butter 1 cup boiling water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs Grammy's Cream Puff Filling, recipe follows Powdered sugar, for dusting 2 cups heavy whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth. Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour. Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar. Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.
Injera 2 cups teff flour 2 cups self-rising flour, such as Aunt Jemima 2 cups barley flour Instructions: Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days. In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days. On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour. Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
Fried Potato Salad Peanut oil, for frying 2 pounds russet potatoes, cut into 1/2-inch cubes Salt and freshly ground black pepper 2 tablespoons Dijon mustard 1/3 cup mayonnaise 2 tablespoons chopped fresh dill 3 tablespoons capers 1/2 red onion, finely chopped 2 stalks celery, finely diced Instructions: In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste. While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl. Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
Kalbi (Korean Barbequed Beef Short Ribs) 5 pounds Korean style beef short ribs* 1 cup brown sugar, packed 1 cup soy sauce 1/2 cup water 1/4 cup mirin (rice wine) 1 small onion, peeled and finely grated 1 small Asian pear, peeled and finely grated 4 tablespoons minced garlic 2 tablespoons dark sesame oil 1/4 teaspoon black pepper 2 green onions, thinly sliced (optional) Instructions: Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
Chocolate Chip Zucchini Bread 1/3 cup unsalted butter, melted and cooled slightly 1/3 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups) 1 1/2 cups all-purpose flour (see Cook's Note) 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup semisweet chocolate chips Canola nonstick cooking spray, for greasing the pan Instructions: Adjust rack to the middle position and preheat the oven to 325 degrees F. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon. Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes. Cool completely in the pan on a cooling rack.
Rudy Mikeska's \All Purpose\ Seasoning Rub 1 pound salt 4 ounces chili powder 3 ounces black pepper, coarsely ground 3 ounces black pepper, finely ground 2 ounces hot paprika 2 ounces garlic powder Instructions: Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.
Guacamole Salad 1 pint grape tomatoes, halved 1 yellow bell pepper, seeded and 1/2-inch diced 1 (15-ounce) can black beans, rinsed and drained 1/2 cup small diced red onion 2 tablespoons minced jalapeno peppers, seeded (2 peppers) 1/2 teaspoon freshly grated lime zest 1/4 cup freshly squeezed lime juice (2 limes) 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 teaspoon ground cayenne pepper 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced Instructions: Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Crispy Fried Chicken 1 whole fryer, cut into 8 pieces Essence, recipe follows 2 cups plus 2 tablespoons buttermilk Vegetable oil for frying 2 1/2 cups flour 2 eggs, beaten Salt and pepper 2 1/2 tablespoons paprika 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano Instructions: Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour. Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper. Combine all ingredients thoroughly.
Pickled Corn and Peppers 1 1/3 cups apple cider vinegar 2/3 cup sugar 2 tablespoons yellow mustard seeds Kosher salt 2 bay leaves 2 ears of corn 1/2 green bell pepper, cut into 1/2-inch strips 1/2 red or orange bell pepper, cut into 1/2-inch strips 1 stalk celery, peeled to remove strings, cut into thirds 2 small red jalapeno peppers, thinly sliced Instructions: Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
Asparagus and Cheese Souffle 1 tablespoon vegetable oil 1/4 cup diced red onion 1 medium yellow squash, cut into1/4-inch-thick half-moon slices 1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces 1/2 cup roasted red pepper strips 2 tablespoons thinly sliced scallion greens 6 eggs 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pinch freshly ground nutmeg 1 cup shredded Swiss cheese 1/2 cup grated Parmesan Vegetable oil spray, as needed Equipment: 9 by 5-inch loaf pan and parchment paper Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables. Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again. Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes. Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
Maple Chai Spiced Pepitas 1 cup pepitas 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 2 tablespoons light brown sugar 2 teaspoons maple syrup Instructions: Line a baking sheet with parchment paper and set aside. Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes. Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside. Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely. Break up slightly, then store at room temperature in an airtight container for up to two weeks.
Coconut Truffles 1 cup confectioners' sugar 1 cup sweetened coconut flakes 1/2 cup finely chopped almonds 1/3 cup sweetened condensed milk 1 1/2 cups white chocolate chips 2 tablespoons vegetable shortening 1 cup unsweetened shredded coconut Instructions: Line a baking sheet with wax paper or parchment. Sift the confectioners\u2019 sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine. Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes. Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine. Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles. Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
Oyster Mushroom Saute 3 medium leeks 2 teaspoons olive oil 1/2 cup Johannisberg Riesling 1/2 red bell pepper 1 quart fresh oyster mushrooms 1 package baked tofu 1 teaspoon tamari, diluted with 1/2 teaspoon water Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional Instructions: Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.
Basic Sweet Pie Crust 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening 5 tablespoons ice water, or as needed Instructions: Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
Shrimp Scampi Rolls 6 tablespoons unsalted butter, at room temperature 5 cloves garlic, minced Kosher salt 6 top-split hot dog buns 2 tablespoons extra-virgin olive oil 1 1/4 pounds medium shrimp, peeled and deveined 1/4 cup dry white wine 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice, plus lemon wedges for serving 1/4 teaspoon red pepper flakes 2 tablespoons chopped fresh parsley Butter lettuce leaves, for serving Instructions: Mix the butter, garlic and 1/2 teaspoon salt in a small bowl. Spread 2 tablespoons of the garlic butter on the flat outsides of each bun. Heat a large nonstick skillet over medium heat. Add the buns and toast until golden brown, about 3 minutes per side. Remove to a plate and wipe out the skillet. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half of the shrimp in a single layer and season with salt. Cook until lightly colored on the bottoms, about 45 seconds. Add 1 tablespoon of the garlic butter and cook, tossing, until the shrimp are coated but not fully cooked, 20 to 30 seconds. Transfer to a plate along with any juices from the pan. Wipe out the skillet and repeat with the remaining 1 tablespoon olive oil, shrimp and 1 tablespoon garlic butter. Add the wine, lemon zest and juice and red pepper flakes to the skillet; carefully pour in any juices from the plate of shrimp. Cook over medium-high heat until reduced to about 1 tablespoon, 1 to 2 minutes. Return the shrimp to the skillet and cook, stirring, until cooked through, 15 to 30 seconds. Remove from the heat and stir in the remaining garlic butter and parsley. Season with salt. Line each hot dog bun with lettuce leaves and fill with the shrimp; drizzle with some of the pan juices. Serve with lemon wedges.
Caramelized Pears 4 tablespoons butter 4 medium red and yellow Bartlett pears, pitted and quartered 1/2 cup brown sugar 2 tablespoons bourbon, optional Good-quality ice cream 4 graham crackers, crumbled Instructions: A simple and elegant dessert, Chuck Hughes' caramelized pears are sure to please any crowd. Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes. Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.
Fried Fish Sandwich Grapeseed oil, for frying 2 1/2 pounds fresh flounder fillets 3 tablespoons seafood seasoning, plus more for sprinkling 2 cups all-purpose flour 2 cups panko bread crumbs 3 eggs beaten Remoulade sauce, recipe follows 1 large French baguette, cut into 4 servings 12 tomato slices 8 romaine leaves, chiffonade 1 small red onion, sliced thin 1 teaspoon hot relish (recommended: Amish or Indian) 2 tablespoons capers 2 tablespoons Dijon mustard 2 teaspoons chopped fresh tarragon leaves 1/2 teaspoon chopped anchovies Freshly ground black pepper 2 teaspoons Worcestershire sauce 1/2 lemon, juiced 1 teaspoon hot sauce 1 1/2 cups mayonnaise Instructions: Preheat oil in saute pan. Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides. In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs. Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter. Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches. Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.
Tartaburger 8 ounces trimmed beef tenderloin, sliced and very finely chopped to a smooth pulp 1/2 cup chopped onion 2 teaspoons capers 2 gherkins, finely chopped 2 tablespoons brandy 2 teaspoons Worcestershire sauce 1 tablespoon finely chopped parsley 1 teaspoon strong French mustard Salt, to taste Black pepper, to taste 1 egg yolk Clarified butter 1/4 cup smooth, dry red wine Instructions: Combine meat, onion, capers, gherkins, brandy, Worcestershire sauce, parsley and mustard. Season with salt and pepper. Add egg and combine well. Drain off any excess juices and reserve. Form seasoned meat mixture into 2 patties. Lightly flour patties. Heat clarified butter in frying pan and brown burgers on each side, about 3 minutes. Remove to heated serving dish and deglaze pan with red wine and reserved juices. Nap meat with sauce.
Cinnamon Sugar Pound Cake Nonstick spray 1 pound (4 sticks) unsalted butter, at room temperature 1 pound granulated sugar 1 pound eggs, at room temperature 1 pound all-purpose flour, plus for the pan 2 cups confectioners' sugar 1 1/2 teaspoons cinnamon 2 to 3 tablespoons milk Instructions: For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick). Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely. For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does. Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.
Chicken Korma 1 13.5-ounce can coconut milk (do not shake) 1 1/2 pounds skinless, boneless chicken thighs, quartered 1 tablespoon Madras curry powder Kosher salt and freshly ground pepper 1/4 cup sliced almonds 1 small onion, roughly chopped 1 1-inch piece fresh ginger, peeled and sliced 2 cloves garlic 2 plum tomatoes, roughly chopped 1 cup basmati rice 8 ounces thin green beans, trimmed and halved 1/2 cup chopped fresh cilantro Instructions: Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes. Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor. Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes. Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.
Bloody Mary Slushies 2 large ripe tomatoes (about 1 pound), cut into wedges 1 1/2 cups tomato juice 1 cup cold vodka 1/4 cup fresh lemon juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce Hot sauce, to taste (optional) Kosher salt and freshly ground black pepper 4 celery sticks Instructions: Place the tomato wedges in a resealable plastic bag; freeze for at least 3 hours or overnight. In a blender, combine the frozen tomatoes, tomato juice, vodka, lemon juice, horseradish, Worcestershire and hot sauce, if using, until slushy and smooth; season to taste with salt and pepper. Divide among 4 glasses and serve each with a celery stick.
Spicy Jalapeno Pineapple Margarita 1 tablespoon chile-lime seasoning, such as Tajin 1 tablespoon kosher salt 1 1/2 teaspoons sugar 1 lime wedge Grilled Pineapple, recipe follows Grilled Jalapenos, recipe follows 2 ounces Santo Mezquila 2 ounces pineapple juice 1 ounce freshly squeezed lime juice 1/2 ounce agave nectar 1 fresh pineapple 4 jalapenos Instructions: For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside. In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard. Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass. Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve. Preheat a grill over medium-high heat. Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish. Preheat a grill to medium-high heat. Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.
Estella's Mole Poblano Chicken 8 dried ancho chiles, stemmed and seeded 2 poblano chiles, roasted, seeded and peeled About 1/3 cup/80 ml chicken broth Salt 1/4 cup/60 ml canola oil or lard, plus more for simmering 1/4 cup/60 ml whole almonds 1/4 cup/60 ml hazelnuts 1/4 cup/60 ml pecans 1/4 cup/60 ml sesame seeds 1/4 cup/60 ml raisins 1/2 teaspoon/2 ml anise seeds 1/2 teaspoon/2 ml cumin seeds 1/2 teaspoon/2 ml black peppercorns 3 whole cloves 1 cinnamon stick 6 cloves garlic, peeled 1 onion, sliced 1 plantain, cut into chunks 2 corn tortillas, toasted and torn apart About 3 2/3 cup/910 ml chicken broth 1/4 cup/60 ml roughly chopped Mexican chocolate, such as Ibarra 1 tablespoon/15 ml sugar Salt and freshly ground black pepper Roasted, grilled or poached chicken, for serving Instructions: For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside. For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste. In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.
White Chocolate Chip Shortcake with Basil Strawberries 1 quart strawberries, hulled and sliced, reserve a few for garnish 1/4 cup sugar, plus 3 tablespoons 1 1/2 cups baking mix 1/3 cup milk 2 tablespoons unsalted butter, melted 1/4 cup white chocolate chips 2 tablespoons chopped basil leaves 1/2 cup heavy cream 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 425 degrees F. In a small bowl combine the strawberries with 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the baking mix and 1/4 cup sugar. Stir in the milk and butter, then fold in the chocolate chips. Pat the dough out on a floured surface, cut into 8 triangles, and arrange on an ungreased baking sheet. Bake until golden brown, about 8 to 10 minutes. Remove from the oven and let cool. Add the chopped basil to the strawberries and toss to combine. With an electric hand mixer, whip the cream in a medium bowl, with the remaining sugar and the vanilla. Slice the shortcakes in half. Put the bottom halves of each shortcake on serving plates and spoon some strawberries over each half. Dollop each with whipped cream and cover with the shortcake tops. Garnish with a bit more whipped cream and a strawberry slice before serving.
Chile Rellenos Burgers 2 large poblano peppers, halved lengthwise and seeded 1 1/2 pounds ground beef chuck Kosher salt Mexican Tomato Sauce, recipe follows 8 ounces Monterey Jack cheese, sliced 4 hamburger buns, split and toasted 6 cloves garlic 5 sprigs fresh cilantro 2 pounds ripe tomatoes, cored and roughly chopped 1 serrano chile (with seeds) 1/2 teaspoon ground cinnamon, preferably Mexican 1/4 medium yellow onion Kosher salt Instructions: Preheat the broiler. Line a broiler pan with foil. Put the poblanos cut-side down on the prepared pan and broil until charred, 7 to 8 minutes. Cool slightly, then peel the poblanos. Set aside. Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the center of each with your thumb. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the Mexican Tomato Sauce, the Monterey Jack and a poblano half. Cover and cook until the burger is cooked and the Monterey Jack is melted, 3 to 5 minutes. Serve on buns with more Mexican Tomato Sauce on the side for dipping. Combine the garlic, cilantro, tomatoes, serrano chile, cinnamon, onion and 1 tablespoon salt in a blender and puree until smooth. Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
Ginger Munchkins 3 1/2 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon salt 1 cup molasses 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup sugar 2 tablespoons hot water 1 large egg, at room temperature Royal Icing, recipe follows 2 3/4 cups sifted confectioners' sugar 2 large egg whites at room temperature* 1/2 teaspoon cream of tartar 2 1/2 teaspoons lemon juice Food coloring, your choices on tan, flesh, red, blue, green, yellow, purple, pink, orange, red, etc. Instructions: Mix together the flour, baking soda, ginger, cinnamon, nutmeg, cardamom, cloves, allspice and salt. In a small saucepan, heat the molasses until it begins to boil. Remove from heat and gradually add the butter. Next, add the sugar and then add the water. Stir in egg, blending completely. Make a well in the middle of the flour mixture and pour in the molasses mixture. Blend completely. Turn mixture of dough out onto a floured surface and knead until smooth, do not over knead. Wrap and refrigerate overnight. Before rolling out cookies, preheat oven to 350 degrees F. Lightly oil cookie sheet or use parchment paper. Lightly flour surface; roll out half of the dough to 1/8-inch thickness. Using cookie cutters, cut out cookies and place them 1/2-inch apart. Bake cookies until they rise, about 10 minutes, cool on rack and then decorate with Royal Icing. In large bowl, combine all ingredients except food coloring. Mix at high speed until thick and shiny. Divide into small bowls for different consistencies and colors. This can be painted or piped.
Seafood Gumbo 3 1/2 gallons seafood stock 2 cups peanut butter colored Roux, recipe follows 1 teaspoon ground cumin 2 tablespoons crab seasoning (recommended: Old Bay) 1 tablespoon onion powder 1 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1 tablespoon paprika 2 bay leaves 3 cups medium diced onions 3 cups medium diced green bell peppers 3 cups medium diced celery 2 cups diced tomatoes 1 pounds crab legs 1 1/2 pounds littleneck clams, scrubbed 1 pound small scallops 1 pound okra 2 pounds whole medium shrimp 1 cup chopped green onions Cooked white rice, as accompaniment File powder, as accompaniment 1 cup (2 sticks) butter 1 cup all-purpose flour Instructions: Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through. Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams. Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy! In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.
Tuna Quesadilla 2 small (3-ounce) cans tuna, drained and flaked 1/2 cup salsa, drained 1/2 cup chopped fresh scallions 1 cup shredded Cheddar Three 12-inch flour tortillas Instructions: Mix tuna with salsa and scallions. Fold in Cheddar. Divide mixture into 1/3's and spread each portion over 1/2 of a tortilla and fold into a half circle. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese. Cool a bit, cut into wedges and serve.
Grilled Beef Skewers with Sun-Dried Tomato Relish 1/2 cup extra-virgin olive oil 4 cloves garlic, minced 3 tablespoons herbes de Provence 2 teaspoons kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes) 1/2 small red onion, finely diced, rinsed, and drained 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes) 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn 3 tablespoons extra-virgin olive oil 1 small avocado, peeled, pitted, and diced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter. For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.
Potato Salad 8 cups mayonnaise 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon celery salt 1 tablespoon chopped fresh parsley 24 pounds red potatoes, peeled and cut into 1/4-inch cubes 2 cups diced red bell pepper (1/4-inch dice) 1 cup loosely packed cilantro leaves, no stems, cut into quarters 1 cup roasted garlic, minced 1/2 cup finely chopped jalapenos 2 tablespoons coarsely ground black pepper 1 tablespoon kosher salt Instructions: For the potato salad dressing: Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally. (Makes 2 quarts.) For the potato salad: Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes. In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes. Add 5 cups of the dressing and mix well.
How to Make Three Kings Bread \| Rosca de Reyes 1 (1/4-ounce) packet active dry yeast 1/4 cup warm water 1/4 cup dried figs, cut into strips, plus more for garnish 1/4 cup candied orange peel, cut into strips, plus more for garnish 1/4 cup candied lemon peel, cut into strips, plus more for garnish 1/4 cup chopped candied cherries, plus more whole for garnish 2 tablespoons light rum 1/4 cup milk 1/4 cup sugar 1/4 cup (1/2 stick) unsalted butter 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 teaspoon salt 3 1/2 to 4 cups all-purpose flour 3 large eggs, divided Water Instructions: In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor. In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set aside in a warm spot to rise for 1 hour. Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminum foil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan. Preheat the oven to 350 degrees F. Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, and brush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden. Cool on a wire rack before slicing.
Roasted Rabbit with Ligurian Chickpea Cake and Chanterelles 4 tablespoons minced shallots 1teaspoon minced garlic 2 tablespoons unsalted butter, plus 1 tablespoon 8 ounce shiitake mushrooms, stems removed, finely chopped 1/2 tablespoon chopped fresh thyme, plus another 1/2 tablespoon, plus to taste 1 ounce white wine, plus 1/2 cup 1 teaspoon kosher salt, plus more, to taste Pinch cayenne pepper 1 whole rabbit, deboned 1 tablespoon Dijon mustard 6 slices uncooked bacon 1 tablespoon extra-virgin olive oil, plus 3 tablespoons 3 tablespoons creme fraiche 4 ounces chicken stock 1 cup salad greens, such as arugula and watercress 1/2 cup blanched fava beans or English peas 1/2-pint cherry tomatoes, cut in half 1 small bulb fennel, shaved thinly 1 lemon, juiced 1/4 pound fresh wild mushrooms, such as chanterelles Chickpea Crepes, recipe follows 1/2 cup chickpea flour 1/2 cup water Olive oil, for sauteing Instructions: Preheat oven to 450 degrees Fahrenheit. Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes. Deglaze with 1 ounce of white wine and cook until dry. Season with kosher salt and cayenne, to taste, and set aside to cool. To prepare rabbit, remove hind legs. Keep the belly flap attached to the loin. Rub the loin with mustard and remaining thyme. Roll the belly flap around the loin. Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon. Season rabbit leg/thigh and loin with kosher salt and pepper. In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon. Sear for 10 to 12 minutes. Remove from pan and rest in a warm spot. Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2. Season with salt and fresh thyme. While the sauce is reducing, cook the loin until medium, about 5 minutes. Remove the flap and julienne. Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil. Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate. To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe. Slice the loin into 3 pieces, and fan out. Sauce the plate with the pan juices and garnish with sauteed wild mushrooms. In a small bowl, whisk the chickpea flour into the water Heat a crepe or small saute pan. Add olive oil until almost smoking. Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan. Cook until edges start to brown. Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan. Keep crepes under a cloth until time to plate dish.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel 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 potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Raspberry Kiss 1/4 cup black raspberry liqueur (recommended: Chambord) 1/2 cup pineapple juice 2 tablespoons white cranberry juice 1 bottle dry sparkling wine Fresh raspberries, for garnish Instructions: In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours. Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry.
Shrimp Cocktail 10 cups cold water 2 medium carrots, quartered 2 stalks celery, quartered 1 large onion, quartered 1 head garlic, halved 1 lemon, halved 1/2 bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large shrimp, in the shell, rinsed 1 tablespoon kosher salt Cocktail Sauce, recipe follows Lemon wedges 1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons prepared horseradish, or to taste, drained 1/4 teaspoon Worcestershire sauce Hot sauce, to taste Instructions: Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein. Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve. Yield: 1 1/2 cups
Almendras Saladas (Salted Almonds) 2 cups blanched whole almonds 1 tablespoon extra-virgin olive oil 1 tablespoons coarse or fine sea salt Instructions: Preheat oven to 350 degrees. In a baking pan spread almonds in one layer and toast in middle of oven until golden, about 12 minutes. Toss almonds with oil and salt until coated well. Serve warm.
Thai Steak Wrap 1/2 teaspoon fresh ground black pepper 2 teaspoons coarse salt 1 tablespoon paprika 1/2 teaspoon cumin 1 tablespoon brown sugar 1/2 teaspoon cayenne pepper 1 teaspoon allspice 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger 1 tablespoon finely chopped parsley 1 1/4 pound flank steak 1 tablespoon light sesame oil 1 1/2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 tablespoon sugar 1 jalapeno, grated 3 scallions, thinly sliced 8 cups Napa cabbage, thinly sliced 1 carrot, shredded 1 cup cilantro, roughly chopped 6 to 8 pita wraps, warmed Instructions: In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours. Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
Biscuits With Cream Gravy, Sausage and Scrambled Eggs 8 Black Pepper Buttermilk Biscuits (see below) 8 Sausage Patties (see below) Cream Gravy (see below) Chopped fresh parsley leaves, for garnish Scrambled eggs, for serving 1 pound ground pork 2 cloves garlic, smashed and chopped into a paste 1 teaspoon onion powder 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 2 tablespoons canola oil Kosher salt and freshly ground pepper 2 cups whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 4 cups all-purpose flour, plus more for shaping 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted 1 1/2 cups buttermilk, chilled 1/2 cup heavy cream Freshly ground pepper Instructions: Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side. Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm. Put the milk in a small saucepan and bring to a simmer over medium heat. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat. Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
Sea Bass with Clams in Lemony Escarole 4 tablespoons olive oil 4 slices pancetta 1 quart low-sodium chicken stock 1 lemon, thinly sliced 3 clove garlic, peeled 1/4 bunch fresh thyme, leaves chopped 1 bay leaf 2 bunched escarole, cleaned, leaves torn 16 small clams, scrubbed Kosher salt and freshly ground black pepper 1 teaspoon sugar 1 pound sea bass fillet, cut into 4 pieces Instructions: In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar. Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds. Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.
24 Karrot Gold Cupcakes 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 large eggs 1 cup sugar 1/2 cup packed brown sugar 1 cup canola oil 1 teaspoon vanilla extract 2 cups grated carrots (about 5) 1 cup chopped walnuts 1/2 stick unsalted butter 8 ounces cream cheese 3 1/2 cups powdered sugar 3/4 teaspoon vanilla extract 1/2 teaspoon cinnamon Edible gold glitter stars, for serving, optional Instructions: Preheat the oven to 350 degrees F. Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended. Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours. To assemble: Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.
Cross Cultural Bulgur Wheat 1 1/2 cups bulgur wheat 4 cups water 2 tablespoons sesame oil 4 tablespoons vegetable oil 1 teaspoon minced ginger 1/2 teaspoon minced garlic Grated zest of a lemon 2 tablespoons lemon juice Salt and crushed red pepper 1 cup chopped mint 1 cup chopped cilantro 1/4 cup scallions 1/2 cup chopped jicama (or canned water chestnuts) Watercress and Boston lettuce leaves Instructions: Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes. Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions. Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce.
Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup Cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions: 1. Preheat oven to 400F. 2. Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Cool to room temperature. Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes. 3. Coarsely chop almonds and fennel in a food processor. Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped. Add parsley and pulse once or twice more. 4. Place turkey breast halves on a cutting board. Divide and spread fruit mixture evenly over them, leaving about a 1-inch border. Starting with long end each breast, roll up and tie with butchers twine. Season generously with salt and pepper. 5. Heat a large skillet over medium-high heat, add oil, and heat until shimmering. Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes. Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat. Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes. Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes. Carve into 1-inch thick slices. 6. Place roasting pan over medium heat on stovetop. Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom. Add chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Serve turkey with pan sauce.
Cherry Bomb Barbecue Sauce 1 yellow onion, chopped fine 2 tablespoons vegetable oil 1 can cherry juice concentrate 1 cup red wine vinegar 3 chipotle peppers, stems removed 4 packages dried sour cherries 8 cloves garlic, chopped fine 1 tablespoon paprika 6 to 8 pickled cherry peppers, stems removed 2 tablespoons tomato paste 1 cup sour cherry preserves One 12-ounce jar roasted red peppers, with liquid 2 tablespoons rye or bourbon whisky 2 tablespoons sugar (or more) Salt to taste Instructions: In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes. Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth. Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
Corn Tortillas 4 to 5 tablespoons lukewarm water 1 teaspoon kosher salt 1 1/2 to 2 pounds Nixtamal, recipe follows 1 pound dried corn kernels, approximately 2 cups 6 cups water 1/2 -ounce slaked lime* (commonly called cal), approximately 2 tablespoons Instructions: Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag. Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F. Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel. Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week. Nixtamal: Rinse the corn under cool water; drain and set aside. Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate. Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.
Sangria 1 (750-ml) bottle red wine 1/2 cup brandy or cognac 1/4 cup orange liqueur (recommended: Cointreau) 2 tablespoons superfine sugar 1/2 cup orange juice 1/2 cup club soda 1 medium unpeeled orange, sliced 1 unpeeled lemon, sliced Instructions: In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon, and chill. Serve over ice.
Incredible Baked Cauliflower and Broccoli Cannelloni Sea salt 1 pound broccoli, washed, florets and stalks chopped 1 pound romanesco or white cauliflower, washed, florets and stalks chopped Olive oil 7 cloves garlic, peeled and finely sliced 1 small bunch fresh thyme, leaves picked 1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved 2 to 3 small dried chiles, crumbled Freshly ground black pepper 2 cups good-quality tomato sauce Good-quality red wine vinegar 2 cups creme fraiche 7 ounces Parmesan, finely grated 16 cannelloni tubes 1 small bunch fresh basil, leaves picked 7 ounces good-quality mozzarella cheese Extra-virgin olive oil 4 large handfuls arugula leaves, washed and dried 1 lemon Instructions: This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing. Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water. Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar. Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down. Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top. Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Lemon Butter 1/4 pound unsalted butter, at room temperature 2 teaspoons grated lemon zest 1 teaspoon kosher salt Instructions: Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
Casablanca Bisteeya Burgers 3/4 cup mayonnaise 2 lemons, zested 1 1/2 pounds ground turkey 2 eggs 1 cup finely ground almonds 2 tablespoons chopped fresh ginger 2 teaspoons ground cinnamon 1 tablespoon chopped garlic 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 4 tablespoons butter 2 large onions, sliced into thin half-rounds 2 pinches saffron 1 teaspoon kosher salt 2 tablespoons sugar Vegetable oil, for brushing on the grill rack 6 brioche rolls (hamburger bun size), split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the mayonnaise: Combine the ingredients in a small bowl. Refrigerate until serving. For the patties: Combine the turkey and eggs in a large bowl. Add the almonds, ginger, cinnamon, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling. For the onions: Heat the butter in a medium-sized fire-proof skillet on the grill. Once the foam subsides, add the onions, saffron and salt. Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes. Cover and set aside. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes. While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes. To assemble the burgers: Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions. Add the roll tops and serve.
Roasted Peach and Rosemary Turkey Breast with Stuffing 2 cups plus 2 tablespoons apple cider 1/4 cup kosher salt, plus more for the turkey 3 to 5 sprigs fresh thyme 3 sprigs fresh rosemary One 3-pound boneless turkey breast with skin 1/2 cup finely chopped onion 1 tablespoon olive oil, plus more for the turkey One 10-ounce bag frozen peeled and sliced peaches, chopped 2 tablespoons honey 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce Freshly ground black pepper One 12-ounce bag stuffing mix \u2013 Sunny did the Stuffing Cubes (some come crushed) 1/4 cup loosely packed chopped fresh parsley 4 tablespoons unsalted butter 1 cup chopped celery 1 cup chopped onion 1 tablespoon chopped fresh thyme 5 to 6 fresh sage leaves, chopped 4 cloves garlic, grated on a rasp grater Kosher salt and freshly ground black pepper 2 1/2 cups turkey or chicken stock Instructions: For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours. Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi \u2013 the setting is \u201cAir Roast 425 degrees F) Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes. Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was \u201cAir Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise. For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside. Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was \u201cAir Roast 350 degrees F).
Chorizo Nachos 9 ounces raw pork chorizo, removed from casing 1/2 cup chopped white onions 3/4 cup white wine 1 lemon, juiced 1 pound shredded Monterrey Jack cheese 1 tablespoon cornstarch One 11-ounce package tortilla chips 1 tablespoon chopped fresh cilantro 1 tablespoon chopped chives Instructions: In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat. In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted. Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.
Praline Bread Pudding 1 tablespoon butter 4 eggs 1 cup light brown sugar 1/2 teaspoon ground cinnamon Pinch ground nutmeg 1 teaspoon pure vanilla extract 3 cups heavy cream 1 cup milk 6 cups 1/2-inch day-old bread cubes 2 cups crumbled Pecan Pralines, recipe follows 2 cups Anglaise Sauce, recipe follows 1 cup light brown sugar 1/2 cup granulated sugar 1/2 cup heavy cream 4 tablespoons unsalted butter 2 tablespoons water 1 cup pecan halves 2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar Instructions: Preheat the oven to 350 degrees F. Grease muffin tins with the butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours. Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce. In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving. Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon. Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.
Filipino Whole Grilled Fish with Tomato-Onion Salsa 2 whole black sea bass or snapper (2 pounds each), gutted and scaled 10 ripe Campari or 5 plum tomatoes, diced (about 2 cups) 1 red onion, diced 2 scallions, chopped 2 tablespoons fish sauce 1 tablespoon soy sauce Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for the grill Juice of 1 lime Instructions: Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes. Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl. Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper. Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula. Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.
Spaghetti Frittata 10 eggs 1 tablespoon olive oil 1 small onion, sliced thinly into half moons 1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups) 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce 1/3 cup grated Parmesan Instructions: In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside. Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Spaghetti with Pepita Pesto and Cactus Kosher salt 8 ounces spaghetti 1 28-ounce can or jar nopalitos (cactus), drained 1/3 cup pepitas (green pumpkin seeds) 1 bunch fresh cilantro, leaves only (about 3 cups) 2 cloves garlic, sliced 1/3 cup extra-virgin olive oil 1 tomato, finely chopped 1 Fresno chile pepper, finely chopped (remove seeds for less heat) 1/3 cup crumbled Cotija cheese Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot. Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth. Add the pepita pesto, tomato, chile and all but 2 tablespoons of the cheese to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese.
Braised Short Ribs with Seared Shrimp and Grits 4 ounces beef short rib Salt and freshly ground black pepper 4 ounces mirepoix (equal parts chopped celery, carrots and onions) 1 cup red wine 2 ounces beef stock 1/2 cup stone-ground white grits 2 ounces cream cheese or mascarpone 2 tablespoons sliced green onions 2 ounces grapeseed oil 2 ounces green beans 4 jumbo shrimp (size 16/20), peeled and deveined 2 ounces goat cheese Instructions: Preheat the oven to 200 degrees F. Heat a high-sided saute pan over medium-high heat. Sprinkle the beef with salt and pepper, and then sear the meat to render the fat. Add the mirepoix and cook to caramelize the vegetables. Deglaze with the wine and reduce. Add the beef stock, then transfer to the oven and cook until tender, 3 hours. Cook the grits according to the package instructions, then mix in the cream cheese and green onions to finish. Heat the grapeseed oil in a large saute pan and saute the green beans and shrimp until cooked through, 5 minutes. Season with salt and pepper, then add the goat cheese. On a serving plate, add a line of grits, place the short rib on one area with some of the sauce from the bottom of the braising pan. Place the green beans next to the short rib and the shrimp over the green beans. Serve hot.
Ploughman's Lunch Fig or lemon leaves, for decoration Chunk of good English Cheddar Jar of Chutney Baked Virginia Ham, thickly sliced, recipe follows Crisp apples, cut up Celery stalks with leaves, cut in half lengthwise Bunch radish, sliced in half Soft Hard-Boiled Eggs, recipe follows Baby carrots Loaf of crusty bread, thickly sliced Unsalted butter, softened One 14- to 16-pound fully cooked, spiral-cut smoked ham, on the bone 6 garlic cloves 8 1/2 ounces mango chutney 1/2 cup Dijon mustard 1 cup light brown sugar, packed 1 orange, zested 1/4 cup freshly squeezed orange juice 6 extra large eggs Kosher salt and freshly ground black pepper Instructions: Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. 2002, Barefoot Contessa Parties!, All Rights Reserved Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
Parisian Onion Soup 4 sweet onions, very thinly sliced 4 tablespoons butter or good oil 2 heaping tablespoons flour 1/2 cup white wine 1 quart beef consomme Grated snappy cheese (Parmesan cheese) Rye bread, sliced thin and toasted Instructions: In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.
Pineapple Clafouti 2 cups fresh pineapple, diced 1/2 cup sugar 8 tablespoons unsalted butter, room temperature 2 eggs 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 teaspoons baking soda Pinch kosher salt Instructions: Preheat the oven to 375 degrees F. In a medium bowl, sprinkle the pineapple with half of the sugar, and set aside. In another medium bowl, beat together the butter, remaining sugar, and eggs. In a third medium bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt. Add the wet ingredients to the dry, and fold in 2/3 of the pineapple. Spoon the mixture into a small baking dish, or 4 ramekins, and scatter the rest of the pineapple onto the top. Bake for 16 to 22 minutes, or until a toothpick comes out cleanly.
Herbed Chicken and Walnuts Over Pasta 3/4 pound fusilli lunghi pasta 1/4 cup vegetable oil 1 onion, chopped 3/4 pound ground chicken 1 cup shelled walnuts 1/3 cup minced fresh parsley 1 tablespoon paprika 1/2 cup plain, non-fat yogurt Salt and freshly ground pepper to taste Instructions: Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.
Air Fryer Steak with Garlic-Herb Butter One 1-pound sirloin steak, about 1 inch thick Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, at room temperature 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 small clove garlic, finely grated 1/4 teaspoon crushed red pepper flakes Instructions: Allow the steak to sit at room temperature for 30 minutes before cooking. Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes. Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.
Grilled Polpette Kababs 1/2 cup whole-milk ricotta cheese, such as Calabro 1/4 cup panko breadcrumbs 1/4 cup whole milk 1 teaspoon dried oregano 3/4 teaspoon kosher salt 1/2 teaspoon Calabrian chili paste 1 large egg 1 pound 80/20 ground beef chuck 1 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh Italian parsley 1 cup jarred marinara sauce Instructions: Heat a grill pan over medium heat. Mix together the ricotta, breadcrumbs, milk, oregano, salt, chili paste and egg in a medium bowl to combine. Add the beef, Parmesan and parsley and mix just to combine. Form a scant 1/4 cup of meat mixture around the top part of a skewer. Continue with the remaining meat mixture and skewers. Grill the kababs until deep brown and cooked through, about 4 minutes per side. Remove to a platter and serve with the warmed marinara.
Stuffed Mini Peppers 16 fresh cherry peppers 1/4 cup extra-virgin olive oil Kosher salt 8 ounces creamy goat cheese, at room temperature 4 scallions (green and white parts), thinly sliced 3 tablespoons pine nuts, toasted Grated zest and juice of 1/2 large lemon Instructions: Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it\u2019s like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool. Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced. Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife). Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.
Apple Pie Coffee Cake 2 large eggs 1 tablespoon vegetable oil 1/4 teaspoon pure vanilla extract 3/4 cup sugar 1 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice or nutmeg 1/4 teaspoon salt 2 cups peeled, cored, and thinly sliced firm tart apples (about 1 1/2 pounds) 1 tablespoon turbinado (raw) sugar, for sprinkling on top Instructions: Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish pie plate). Grease a 10-inch pie plate. In a medium bowl, combine the eggs, oil, vanilla, and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice, and nutmeg, and salt. Beat vigorously until the batter has a crumbly consistency, about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter. Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the sugar. Bake on the center rack of the oven 30 to 35 minutes, until the center is firm when gently pressed. A cake tester inserted into the center should come out clean, the top and bottom of the cake should be deep brown, and the apples should be tender when pierced with a knife. Remove from the oven and cool at least 1 hour in the pan on a folded tea towel. Serve warm or room temperature, cut in wedges from the pie pan.
Blender Hollandaise 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon juice Pinch cayenne pepper 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon kosher salt Instructions: Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc 1 tablespoon olive oil 2 large shallots, chopped Kosher salt 2 tablespoons tomato paste 1/4 cup dry white wine 1/4 cup white wine vinegar 3/4 cup heavy cream 1 1/2 sticks unsalted butter, cut into small pieces 1/4 cup fresh lemon juice 2 ounces white chocolate, such as Ghiradelli, broken into pieces 1 tablespoon canola oil 12 large sea scallops, muscles removed from sides if needed Kosher salt and freshly cracked black pepper 2 tablespoons unsalted butter Fresh pea tendrils Chopped tomatoes 1/2 lemon, juiced Olive oil Kosher salt and freshly cracked black pepper Instructions: For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate. For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side. Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.
Guinness Float 2 cups milk 2 cups heavy cream 1 cup sugar 1 vanilla bean, scraped 1 1/4 cups egg yolks 1 cup Guinness beer 1/2 cup butter 1/2 cup sugar 1/2 cup honey 1/2 cup glucose* 1/2 cup shredded unsweetened coconut 24 ounces Guinness beer (2 bottles) Instructions: To make the ice cream: Combine the milk, heavy cream, sugar, and vanilla bean in a saucepan and bring to a boil over high heat. Pour 1/4 cup of the hot mixture in a steady stream over the egg yolks, whisking constantly. Repeat until all the milk mixture has been added. Strain the ice cream base through a fine sieve and cool in an ice bath. When the mixture is cool add the beer, transfer to an ice cream maker, and process according to the manufacturer's instructions. Spoon the ice cream into a plastic container and freeze for at least 1 hour before serving. Preheat the oven to 300 degrees F. To make the coconut straws: Combine the butter, sugar, honey, and glucose in a heavy-bottomed pan. Heat the mixture over medium-high heat until a candy thermometer indicates a temperature of 280 degrees F. Stirring constantly, remove the pot from the stove. Add the coconut, then quickly and carefully spread the mixture out on a parchment lined baking sheet. Cool the mixture then cut 4 1/4-inch wide strips. Place the strips on a non-stick baking sheet (preferably a silpat) then bake until golden, about 10 to 15 minutes. Cool the strips for 5 minutes (the strips should be firm but pliable) then roll them into thin straws. Fill 4 tall, chilled beer glasses with 3 scoops of ice cream each. Pour beer into each glass then top with another scoop or 2 of ice cream. Garnish with the coconut straws and serve.
Stuffed Tomatoes 4 large heirloom tomatoes Extra-virgin olive oil Kosher salt and freshly ground black pepper 8 ounces 80/20 ground beef 2 cloves garlic, minced or grated 1 small red onion, diced Zest of 1 lemon 1/2 cup finely chopped mint 1/2 cup finely chopped parsley 1 1/2 cups cooked long grain rice 1/4 cup toasted pine nuts 4 ounces goat cheese 2 tablespoons panko breadcrumbs Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper. Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese. Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
Cheese-Stuffed Pepper Christmas Tree 8 cups popped popcorn 20 multicolored mini sweet peppers with stems (about 1 pound) 1 pound chevre goat cheese, at room temperature 4 teaspoons fresh thyme leaves, chopped 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 4 large bunches curly kale, such as red Russian, stems trimmed flush with the leaves Instructions: For the popcorn garland: Thread 10 feet of unflavored, unwaxed dental floss through a sewing needle. Knot one end of the floss. Thread the needle through the softer part of each piece of popcorn, avoiding the harder shell. (Threading through the shell may cause the popcorn to break.) Slip off the needle and knot the other end of the floss to make a popcorn string. For the pepper garland: Poke a hole in one side of a pepper with a chopstick about 1/2 inch from the stem end, taking care not to pierce through the other side of the pepper. Twist the stick to slightly widen the hole. Repeat with the remaining peppers. Mix together the goat cheese, thyme, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until combined. Transfer to a pastry bag fitted with an 1/8-inch round tip. Carefully pipe the cheese filling into each pepper through the hole; do not overstuff the peppers or they may split. Refrigerate until ready to use. (This step can be done a day ahead.) Separate the kale into small, medium and large leaves. Using the largest leaves, start at the bottom of a 24-by-6-inch Styrofoam cone and begin to cover the cone with the leaves stem-end up. Overlap each leaf slightly and secure with a toothpick through the widest part of the stem, leaving about 1/2 inch of the toothpick showing. Work your way up the cone in rows, going from the larger leaves to the smaller leaves and overlapping the leaves and rows slightly, until only about 1 row of the cone remains exposed. To make the last row, position the kale leaves stem-end down, forming the top of the tree and covering the tip of the cone. Cover any thin areas or exposed Styrofoam with the remaining leaves. Chill until ready to decorate. Cut twenty 18-inch-long pieces of narrow decorative ribbon. Tie each piece around the stem of a pepper in a secure knot. Wind a 12-foot-piece of wider decorative ribbon around the tree, starting at the bottom and working your way up. Attach a pepper to the wider ribbon on the tree using the narrow ribbon to tie a decorative bow, so the pepper dangles from the wider ribbon (it should be secure but also be easy to untie and remove). Continue with the remaining peppers, spacing them about 6 inches apart on the wider ribbon. As you're working, hook each pepper bow to a toothpick end for support, adding additional toothpicks if necessary, until the tree is covered on all sides with the peppers. Decorate with the popcorn strand. Carefully transfer to a gold foil-covered 12-inch cake plate.
Cheesy Vegetable Manicotti 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 medium yellow onion, chopped 1 small zucchini, finely diced 1 small yellow squash, finely diced Salt and freshly ground black pepper One 15-ounce container whole-milk ricotta 1/2 cup finely grated Parmesan cheese 3 tablespoons chopped fresh flat-leaf parsley leaves 1 large egg, beaten One 28-ounces can whole peeled San Marzano tomatoes 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves Neutral oil or nonstick cooking spray, for the baking dish 12 manicotti shells, cooked according to package instructions and drained 1 1/2 cups grated mozzarella cheese 1/4 cup grated Parmesan cheese Instructions: For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool. Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine. For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil. For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray. Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells. Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.
Fennel and Orange Salad 1 orange 1 large bulb fennel, halved, cored and thinly sliced (about 2 cups), plus fennel fronds, for serving 1 tablespoon extra-virgin olive oil 2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper Instructions: Working in a circle, cut the peel and white pith from the orange using a small sharp knife. Halve the orange lengthwise and then slice into half-moons. Transfer to a medium bowl. Add the fennel, oil, vinegar, 1 teaspoon salt and a few grinds of pepper; toss to coat. Serve sprinkled with fennel fronds.
Wolfgang's 16-layer Chocolate Cake 10 eggs, separated 1 1/4 cups granulated sugar 1 1/4 cups powdered sugar 1/2 cup all-purpose flour 1/2 cup cocoa powder 1/2 cup almond meal 1/2 teaspoon salt 1 cup water 1 cup sugar 1 tablespoon instant espresso 1 cup water 1 cup sugar 9 egg yolks 1 pound bittersweet chocolate, melted 2 cups heavy cream, whipped Chocolate Ganache, recipe follows Cocoa powder Instructions: To prepare the chocolate cake: preheat the oven to 375 degrees F. Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper. In a mixing bowl, combine the egg yolks and granulated sugar. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F. In another mixing bowl, beat the egg whites until soft peaks. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny. Whisk 1/4 of the meringue into the egg yolk mixture. Gently fold the remaining meringue into the mixture. Combine the flour, cocoa, almond meal and salt. Sift and gently fold into the egg mixture, a little at a time. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly. Bake for 10 to 12 minutes or spongy and cooked. Reserve and allow to cool completely. To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes. Turn off heat and stir in instant espresso. Reserve until needed. To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil. Lower to a simmer and reserve. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony. Lower the speed and whisk in the hot syrup. Continue to beat until slightly cool. Fold in the melted chocolate and lastly, fold in the whipped cream. Reserve until needed. To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally. Place the first layer on a piece of cardboard. Brush with some of the coffee simple syrup. Spread 1/8 of the chocolate mousse evenly over the cake. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse. Chill for 2 hours. Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake. Refrigerate for 20 minutes, or until the chocolate hardens. Dust the top with cocoa powder. 2 cups heavy cream 10 ounces bittersweet chocolate, chopped Bring the cream to a simmer in a heavy saucepan. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and whisk until the mixture is smooth. Cool slightly.

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