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Grilled Quail with Lingonberry Sauce 2 shallots, roughly chopped 1 tablespoon unsalted butter, plus 2 tablespoons, melted (for brushing on quail) 1 small duck breast, with fat left on 1 egg 1/4 teaspoon salt Freshly ground black pepper 1 tablespoon brandy 1/2 cup heavy cream 2 tablespoons dried cranberries 4 semi-boneless quails 4 tablespoons lingonberries, stirred in sugar, optional Instructions: Preheat oven to 350 degrees F and grill to medium heat. In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated. Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper. Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked. Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)
Blood Orange Whole-Wheat Ricotta Pancakes 1 cup white whole wheat flour 1/2 tablespoon baking powder 1/2 teaspoon salt 1 cup ricotta 1/2 cup almond milk 1/2 teaspoon vanilla 1 teaspoon blood orange zest plus 2 tablespoons blood orange juice 1 egg 2 tablespoons butter 1/3 cup maple syrup 1/4 teaspoon blood orange zest Blood orange slices, for garnish Instructions: For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined. In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined. Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix). In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape. Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired. For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.
Pickley Muffuletta Sub 3 cups drained giardineria, chopped, plus 1/2 cup giardineria brine 1/2 cup pitted pimento-stuffed green olives, sliced 1/2 cup pitted kalamata olives, sliced 1/2 cup drained pepperoncini rings 1/2 small red onion, thinly sliced 1/2 cup loosely packed fresh parsley leaves, chopped 1/4 cup extra-virgin olive oil 1 garlic clove, finely chopped One 24-inch or two 12-inch soft hoagie rolls 1/4 cup mayonnaise 3/4 pound sliced provolone 1/2 pound sliced mortadella 1/2 pound sliced deli ham 1/4 pound sliced Genoa salami Instructions: Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead. Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl. Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.
Piggy Pancakes 2 cups Original Bisquick mix 1 cup milk 2 eggs Fresh blueberries, chocolate chips or raisins Instructions: Heat griddle or skillet over medium-high heat or to 375degreesF. In medium bowl, stir Bisquick mix, milk and eggs until blended. Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears. Cook pancakes until edges are dry. Turn; cook until golden. To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.
Hot Open-Face Roast Beef Sandwiches 1 1/2 pounds red-skinned potatoes, pierced with a fork 4 tablespoons unsalted butter 3/4 to 1 cup milk Kosher salt and freshly ground pepper 1/2 medium onion, sliced 3 tablespoons all-purpose flour 2 1/2 cups low-sodium chicken broth 2 teaspoons Worcestershire sauce 4 thick slices sourdough bread 3 tablespoons dijon mustard 1 tablespoon prepared horseradish 3/4 pound sliced roast beef 1/2 bunch watercress, woody stems removed 1/4 cup chopped fresh parsley Instructions: Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes. Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.
True Orange Sabayon 2 large egg yolks 1 large egg 1 teaspoon grated orange zest 2 tablespoons fresh orange juice 2 tablespoons white wine 6 dashes hot pepper sauce 1/2 teaspoon salt Instructions: Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.
Scones with Orange Butter 6 ounces butter 3 teaspoons grated orange zest 7 ounces confectioners' sugar, sifted 2 pounds flour, sifted Pinch salt 3 heaping teaspoons baking powder 2 ounces granulated sugar 1 orange zest, finely grated 6 ounces butter 3 eggs 2 cups milk 1 egg 1 teaspoon milk 2 ounces granulated sugar for top of scones Instructions: Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your \best\ hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.
Classic Lemon Chicken with Sauteed Spinach 2 lemons 4 chicken cutlets, pounded thinly into scallopini Salt and pepper Flour, for dredging 6 tablespoons extra-virgin olive oil 6 tablespoons butter 2 cloves garlic, peeled 16 caper berries 10 large green olives 1/2 cup dry white wine 1 cup chicken stock or broth 2 tablespoons chopped Italian parsley Sauteed Spinach, recipe follows 3 tablespoons extra-virgin olive oil 5 cloves garlic, peeled 2 pounds spinach Salt and pepper Instructions: Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside. Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel. When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce. Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini. Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
Red Wine Sangria 2 bottles red Spanish table wine 1 cup brandy 1/2 cup triple sec 1 cup orange juice 1 cup pomegranate juice 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled) Orange slices Apple slices Blackberries Pomegranate seeds Instructions: Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
Smore Pizza, Not Just for Kids 2 store-bought pizza doughs 1/2 cup bench flour 1/4 cup cornmeal 1/4 cup slivered almonds 3 tablespoons unsalted butter 1 sleeve graham crackers, crushed 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 3 cups mini marshmallows 2 bars dark chocolate Instructions: Preheat oven to 450 degrees F. Sprinkle flour on a work surface and roll out each piece of dough into a 12 to 14-inch round, 1/4-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown. While pizza crust is baking, toast almonds in a saute pan over medium-high heat. Remove almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes. Remove from heat and set aside. Remove pizza from oven and top with half of the marshmallows, randomly place 1 bar of chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat for the second pizza. Let the pizzas rest for 3 to 4 minutes, then slice and serve.
Mike's Dry Rub 3 1/2 ounces meat tenderizer 4 1/2 ounces meat enhancer 2 3/4 ounces steak seasoning 8-ounces Greek seasoning 2 1/2ounces garlic pepper 3 ounces paprika Lite soy sauce Worcestershire sauce Olive oil 50 steaks Instructions: Mix all seasonings together in a large bowl. After mixing, put the ingredients in containers fixed with lids with large holes (due to the size of the steak seasoning or garlic pepper) for applying to the steaks. Lay all your steaks out on freezer paper. Use a fork to tenderize each steak (double tenderize any tough spots). Apply 1 tablespoon seasoning to each steak and let sit for 5 minutes. Apply 1 teaspoon each of soy sauce, Worcestershire and olive oil to each steak. Rub this into meat, making sure liquid and dry seasonings cover steak thoroughly! Let sit 1 hour. Then repeat on other side. After turning meat and seasoning, start your charcoal fire. Let the charcoal burn down until the ash is white (approximately 45 minutes to l hour). Preheat grill to 350 degrees F. Cook steaks 8 minutes on each side.
Robert May's Salmon 2 pounds darne of salmon (thick slice cut across the fish, just behind the head) 3 oranges, peeled and sliced 2 teaspoons freshly grated nutmeg Salt Red wine Juice of 1 orange Instructions: Skin the darne of salmon. In a saute pan, or other pan just large enough to accommodate the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt to taste. Pack the remaining orange slices around the sides and over the top. Pour on the wine and orange juice and bring to the boil. Cover and simmer for 15 minutes or until the salmon is just cooked. Serve with triangles of toasted bread--made from good bread, not sliced or supermarket.
Tortilla Soup 1 tablespoon canola or vegetable oil 1 cup diced red onion 1 1/4 pounds ground turkey breast 4 cups chicken stock 1 teaspoon crushed garlic 1 (4-ounce) can diced green chiles 3/4 cup tomato puree 1 tablespoon enchilada sauce mix (recommended: Lawry's) 1 avocado, pit removed, flesh chopped 1 cup shredded Mexican-cheese blend 3/4 cup crushed baked blue corn chips (recommended: Guiltless Gourmet) 1/4 cup sour cream 1/4 cup finely chopped fresh cilantro leaves Instructions: Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps. Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.
Spinach Salad with Sweet Vinaigrette 3 eggs 1 tablespoon canola oil 1 onion, minced 3/4 pound chopped uncooked bacon 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon dark brown sugar 1/2 teaspoon coarsely ground black pepper, plus more for seasoning 1 tablespoon salt, plus more for seasoning 1 pound fresh baby spinach, washed, spun dry and chilled 1 avocado, halved, pitted and flesh diced 1/2 lemon, juiced Instructions: In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside. In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm. In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.
Mexican Chorizo Meatball Soup 1 tablespoon vegetable oil 1 onion, chopped 1 poblano chile pepper, seeded and chopped 1 15-ounce can diced tomatoes 4 cloves garlic, minced 1 teaspoon ground cumin Kosher salt and freshly ground pepper 8 ounces fresh chorizo, casings removed 1/4 cup finely crushed tortilla chips, plus more chips for serving 1 tablespoon chopped fresh cilantro, plus more for topping 1 cup shredded cheddar cheese (about 4 ounces) Lime wedges, for serving Instructions: Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes. Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20). Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.
Carrot Soup 3 tablespoons butter 2 medium onions, finely chopped 4 carrots, finely chopped 1 quart chicken broth 1/3 cup long grain white rice Salt and freshly ground black pepper 1/2 cup heavy cream or non-fat yogurt, optional 2 tablespoons chopped parsley Instructions: Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor. Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley.
Pork Chops with Mustard Bourbon Sauce 4 center-cut, bone-in, rib pork chops (about 3 pounds) 2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1/4 cup bourbon 1/2 cup low-sodium chicken broth 1 tablespoon grainy mustard 3 tablespoons heavy cream Instructions: Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest. Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
Sushi Roll: Maki 12 sheets nori (seaweed) approximately 5 by 7-inches 6 cups prepared vinegared sushi rice 1 tablespoon prepared wasabi 1/2 pound sushi grade salmon, cut into 12 (7-inch) long by 1/4-inch thick strips 1 English cucumber, peeled, seeds removed, and sliced into 12 (7-inch) long by 1/4-inch thick strips 6 scallions, white and tender green parts only, cut into 12 (7-inch) lengths 1 tablespoon cornstarch dissolved in 1 tablespoon water Vinegared water, in which to dip knife 3 teaspoons tobiko (flying fish roe) Instructions: Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes. Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.
Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips 1 pound fresh grouper or pink snapper, skinned and cut in half lengthwise, then cut into small dice 12 large cooked shrimp, shelled, deveined and halved 1/2 cup fresh lime juice 1/2 cup fresh orange juice 1/4 cup finely chopped fresh cilantro, plus leaves for garnish 1 or 2 serrano chiles, finely diced depending on how spicy you like 1 small ripe mango, peeled, halved, pitted and finely diced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus more for serving 1/4 cup Pickled Red Onions, recipe follows, for garnish Lime zest, for garnish Crisp plantain chips, for garnish 1 pint grape tomatoes 1 tablespoon canola oil Kosher salt and freshly ground black pepper, for seasoning 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt 1 small red onion, halved and thinly sliced Instructions: Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl. Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss. Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips. Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
Vegan Rosca de Reyes One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3/4 cup plus 1 tablespoon vegan granulated cane sugar 1/2 cup oat milk, such as low-fat Oatly 4 cups plus 1 tablespoon all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 teaspoon apple cider vinegar 1 teaspoon baking soda 3/4 cup vegan butter, at room temperature, plus more for the bowl 3/4 cup unsweetened applesauce Zest of 2 medium navel oranges 1 1/2 teaspoons vanilla extract 3/4 cup all-purpose flour 1/2 cup vegan butter, at room temperature 1/3 cup vegan granulated cane sugar 1/2 teaspoon vanilla extract 12 to 14 strips candied orange peel (see Cook's Note) 6 to 8 dried figs 6 to 8 maraschino cherries 1 teaspoon oat milk 1 teaspoon maple syrup or agave syrup Instructions: For the dough: First, bring your yeast to life by mixing the yeast, 1 tablespoon sugar and 1 tablespoon flour in a bowl with a spoon or whisk. In a small pot, warm up your oat milk to around 100 degrees F. Add the warm oat milk to the yeast mixture and stir until there are no lumps left. Let it sit and expand. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl) begin to toss in your dry ingredients for your rosca dough. This includes the remaining 4 cups all-purpose flour, the remaining 3/4 cup sugar, salt and cinnamon. Mix using your electric mixer or by hand using muscle power. Once your dry ingredients are combined, mix your apple cider vinegar and baking soda together in a small bowl; this will give your bread more airiness. Now you can begin to incorporate your wet ingredients. Add the vinegar mixture, 3/4 cup vegan butter, applesauce, orange zest, vanilla and the yeast mixture to the dry ingredients. Mix on medium speed until the dough no longer sticks to the sides of the bowl and you can form a ball, 5 to 10 minutes. If the mixture is too wet, add a little flour until the desired texture is achieved. The dough should not stick to your hands. Remove from the machine and knead it with your hands to ensure it is fully incorporated and transfer to a large, lightly buttered mixing bowl. Cover with plastic wrap or a kitchen towel and let the dough rest somewhere warm until it has about doubled in size, 1 to 2 hours. I like to turn my oven on now, to 350 degrees F, so that the warmth from the oven radiates out and helps proof my dough. (You can also turn your oven on at a later time if you have a warm enough place to let your dough rest.)\u202fWhile you wait, get started on your sugar paste and prep your toppings. For the sugar paste: Using your electric mixer and paddle attachment, mix your flour, butter, sugar and vanilla on low until you can form a ball, 3 to 5 minutes. Don\u2019t expect it to be firm, it should be soft to the touch and pliable. If you\u2019d like to make the paste a bit firmer, put in the fridge to chill slightly until you\u2019re ready to decorate your rosca after its second proofing. Prepare your sugar strips once you\u2019re ready with 1 to 2 tablespoons of sugar paste. Roll out rectangular strips, about 1 inch wide and 3 inches long, tenderly with a light glass cup or small rolling pin, pressing lightly to flatten \u2013\u2013 you\u2019re not going for paper thin, give them a little bit of thickness, about 3 to 4 millimeters, and finish by cutting the edges clean with a sharp knife. Repeat the process to make 6 to 8 strips.\u202f For the toppings: Gather the topping ingredients. Cut your dried figs in half, slicing them lengthwise from the tip to the base, exposing the inside. Drain 6 to 8 maraschino cherries and let them sit on a paper towel to absorb excess moisture, this will help your bread stay dry wherever you decide to place the cherries.\u202f After the dough has risen, use your hands to gently stretch it out on a clean, unfloured surface as if massaging it, section by section, into a log approximately 2 inches thick and 30 to 40 inches long. It needn\u2019t be perfectly smooth as long as the shape is right. Connect the opposing ends by placing one side about three to four inches over the other to form an oval shape, sealing it as best you can using your hands and distributing the weight so it\u2019s even all around. Line a sheet pan with parchment paper and place your dough on it to let it rest and proof again for another 45 minutes to 1 hour. Again, don\u2019t expect your dough to look completely smooth, it\u2019ll be a little wonky and that\u2019s okay. If you didn\u2019t preheat your oven before, do so now, to 350 degrees F. For the vegan \egg\ wash: Once your dough has proofed, beat the oat milk and maple syrup in a small bowl and brush all over your rosca. To decorate, lay down your sugar paste strips first as symmetrically as possible, leaving about 2 inches between each strip. Then frame the sugar paste arches with your thin strips of candied orange peel (or quince paste) on both sides. Place the figs, cut-side up, and set them with a light press. Lightly press a shallow indentation with your index finger or thumb into the dough to set the cherries in place.\u202f Finally, slide your rosca into the oven and bake until golden on the bottom and nearly doubled in size, 25 to 30 minutes. Let it sit for about 1 hour on a cooling rack before enjoying, but I find it\u2019s best if left overnight.\u202f Once fully cooled, gently stick the plastic babies into the rosca from the bottom, piercing through the bread. Leave at least 3 inches of space between babies.\u202f Enjoy your rosca de reyes with a warm cup of champurrado or cool glass of rompope. And remember, the first person to find a baby must make the tamales on February 2nd \u2013\u2013 or not. At the very least, say you will\u2013\u2013it\u2019s kind of our thing. Salud!
Potato Latkes 2 pounds potatoes 2 large eggs Salt Oil for frying Instructions: Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy. Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup, of the mixture, and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.
Sundried Tomato Kebabs 24 oil-packed sundried tomato halves, drained, oil reserved 24 medium basil leaves 24 small fresh mozzarella balls packed in water, drained Salt and freshly ground black pepper Special Equipment: 12 (8-inch) wooden skewers Instructions: Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.
Peppermint Gingerbread House 3 cups all-purpose flour, plus more, for rolling the dough (see Cook's Note) 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 1/4 teaspoon ground cloves 4 tablespoons unsalted butter, at room temperature 4 tablespoons (2 ounces) shortening, at room temperature 1/2 cup loosely packed dark brown sugar 1/3 cup granulated sugar 1/2 cup unsulphured molasses 1 teaspoon pure vanilla extract 1 large egg 1 pound confectioners' sugar 2 tablespoons meringue powder 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract 4 striped peppermint gummy candies, halved crosswise 12 white candy-coated chocolates, such as M&Ms 18 white jelly beans 2 large green gumdrops About 20 red cinnamon candies, such as Red Hots 15 white gummy bears 96 white chocolate melting wafers, such as Candy Melts Confectioners' sugar, for dusting About 40 white sprinkle-coated gummy candies 2 sticks clear rock candy, crushed Pearl sugar, for sprinkling 14 mini marshmallows Instructions: For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside. Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight. Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches. Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes. Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla extract, peppermint extract and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip). Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw 2 windows on 1 of the side panels. Pipe icing onto the backs of 4 of the pieces of peppermint gummy candy and attach them to the sides of the windows for shutters. Create a decorative trim by piping 12 dots along the top of the panel; attach 6 of the candy-coated chocolates by pressing them onto every other dot. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour. Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on half of the white jelly beans. Pipe a large dot of icing onto the back of 1 of the green gumdrops and attach it to the panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw a door; attach a red cinnamon candy with a dot of icing to make a doorknob. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of 6 of the gummy bears and attach 3 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour. Decorate the back panel: Using the piping bag fitted with the small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining white jelly beans. Pipe a large dot of icing onto the back of the remaining green gumdrop and attach it to the back panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of the remaining 9 gummy bears and attach them along the bottom of the panel in a row. Let the panel rest until set, 30 minutes to 1 hour. Decorate the roof panels: Using the piping bag fitted with a small tip, pipe dots of icing onto the backs of 8 of the white chocolate melting wafers and attach them to the bottom edge of 1 of the roof panels to create a row of roof tiles. To lay down the \glue\ for the next row of wafers, pipe short lines (about 1/2 inch each), starting on the roof panel above each wafer and finishing in the center of each wafer. For the second row of tiles, place a wafer on top of each icing line to affix it to the roof, partially overlapping the wafers in the first row. Continue piping lines and adding wafers in overlapping rows until the entire panel is covered. You should have about 6 rows, depending on the size of your wafers. Repeat with the second roof panel. Using a fine mesh strainer, dust the panels with confectioners' sugar. Let the panels rest until set, 30 minutes to 1 hour. Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing onto the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front panel with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the side panel on the base to reinforce it. Prop up the side with a can. Repeat the process with the remaining side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour. Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing onto the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof set until completely dry, 30 minutes to 1 hour. Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular walkway in front of the house; line the edges with white sprinkle-coated gummy candies and pave the middle with crushed rock candy. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with pearl sugar. Attach a row of sprinkle-coated gummies along the bottom of each side panel by pressing them into the snowdrifts. Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the mini marshmallows. Dust the house with confectioners' sugar and let rest until dry.
Vegetable Gateau 2 medium eggplant 5 tablespoons olive oil 1 pound spinach, wash and remove stems 1 large onion, peeled and sliced thin 6 garlic cloves, peeled and smashed 1 medium fennel, core removed and sliced thin 2 bay leaves 1/4 teaspoon each of dried or fresh chopped thyme and oregano 6 large ripe tomatoes, large dice 10 basil leaves, washed and sliced thin Salt and pepper to taste Instructions: Remove stems and peel eggplants. Slice each lengthwise 1/4 inch thick. Lay out on a baking tray, slightly overlapping each other. Drizzle 2 tablespoons olive oil over them and season with salt and pepper. Bake at 400 degrees for 10 to 12 minutes, until fairly soft. Bring 2 ounces lightly salted water and 1 tablespoon olive oil to boil. Add spinach and stir for 2 minutes. Remove from heat and drain. Later squeeze out all water. Heat 1 tablespoon olive oil in a medium sized pot, add onion, garlic, fennel, bay leaves, thyme, and oregano. Saute a few minutes then add fresh tomatoes and basil and season to taste. Simmer uncovered for 15 minutes and strain tomato compote, reserve juices. In a lightly oiled baking dish cover the bottom with half of the eggplant, slightly overlapped, then all of the spinach. Add the tomato compote. Cover with the remaining half of the eggplant. Drizzle 1 tablespoon olive oil and bake at 350 degrees for 20 minutes. Serve hot. Top with reduced juices of tomato compote
Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing 2 hearts romaine lettuce, chopped 1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias 1 (15-ounce) can artichoke hearts in water, drained and quartered 1/4 cup orange marmalade 1 lemon, juiced 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1/4 cup sliced almonds, toasted Instructions: Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.
Orange Marmalade 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Instructions: Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
Mango Ginger Martini Ice 2 shots mango rum 2 shots mango nectar 1 teaspoon fresh grated ginger Champagne Instructions: To a martini shaker filled with ice, add all ingredients except Champagne. Strain and pour into martini glass and top with Champagne. Serve.
Sherried Black Bean Soup 1 pound dried black beans, rinsed and drained 8 cups water 2 tablespoons butter or margarine 2 medium onions, chopped 1 stalk celery, thinly sliced 1 medium carrot, shredded 1 clove garlic, minced or pressed 1 ham hock (about 1 pound) 1/4 cup chopped fresh parsley leaves 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon whole cloves 1/8 teaspoon mustard seed 1 bay leaf 1/3 cup dry sherry Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish Instructions: In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour. In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours. Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven. Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.
Saffron Rice Salad 3 tablespoons olive oil, plus more for dressing 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups long grain white rice 4 cups water 1 large pinch saffron threads Salt and freshly ground pepper 8 spears asparagus, grilled and cut into 1/2-inch pieces 1 red pepper, fire roasted and diced 1 yellow pepper, fire roasted and diced 3/4 cup salt cured olives, pitted and chopped 1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves Extra-virgin olive oil, for drizzling 2 tablespoons aged Sherry vinegar Instructions: Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil. Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork. Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.
The Daisy Envy Cocktail 2 ounce Lunazul Reposado Tequila 1/2 ounce Chamomile Agave 1 ounce Fresh Lime or Lemon 3 dash Peychaud's 5 drops Orange Flower Water Instructions: Shake, strain then serve.
Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 12- to 14-pound fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450˚ F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325˚ F and roast it for about another hour, until 165˚ F for the breast and 180˚ F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
Boston Brown Bread Nonstick spray Boiling water 2 1/2 ounces whole wheat flour 2 1/2 ounces rye flour 2 1/2 ounces cornmeal 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground allspice 6 ounces molasses, by weight 8 1/2 ounces buttermilk 1 teaspoon vanilla extract 1/2 teaspoon orange zest Instructions: Move a rack to the bottom third of the oven and heat the oven to 325 degrees F. Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot. In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.
Caesar Salad With Red Romaine 1/2 cup fresh lemon juice 1 to 2 anchovy fillets 2 tablespoons Worcestershire sauce 1 pasteurized large egg yolk 1/2 cup canola oil 1 clove garlic, minced 1 1/2 teaspoons grated lemon zest 1/2 teaspoon dijon mustard 1/2 teaspoon honey (preferably chestnut honey) Dash of hot sauce 1/2 teaspoon chardonnay vinegar (or other white wine vinegar) 1/2 cup freshly grated parmesan cheese 4 to 5 heads baby red romaine lettuce 1/2 cup freshly grated parmesan cheese French-bread croutons, for topping Fresh lemon juice, for sprinkling Instructions: Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.) Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!
Slow Cooked Pineapple 2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced) 1 cup brown sugar 1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced 1 to 2 cinnamon sticks Coconut or vanilla ice cream for serving Instructions: If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise. Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet. Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella 3 tablespoons olive oil, plus extra for greasing grill pan 4 large portobello mushrooms (about 5 inches in diameter), stemmed Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling 2 cloves garlic, minced 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes 1/4 cup chopped fresh basil leaves Instructions: Prepare the barbecue (medium-high heat). Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
Ecuadorian Reuben 1 cup distilled white vinegar 2 tablespoons sugar 1 tablespoon kosher salt 3 whole peppercorns 2 cloves garlic 1/2 head cabbage, shaved 1/4 cup aji amarillo paste 1 tablespoon distilled white vinegar 1/4 Spanish onion, roughly chopped 1 cup mayonnaise 1 cup small-diced pickles 4 slices rye bread 8 slices Swiss cheese 2 cups pulled pork or shredded homemade pernil 4 tablespoons unsalted butter, at room temperature Instructions: For the pickled cabbage: In a heavy-bottomed saucepot, heat the vinegar, sugar, salt, peppercorns and garlic over medium-high heat. Cook, whisking, until the sugar and salt dissolve. Set aside to cool to room temperature. Strain the cooled pickling mixture, then pour over the shaved cabbage in a medium bowl and mix thoroughly. Set aside for 1 hour, mixing every 15 minutes for even pickling. For the aji amarillo sauce: Add the aji amarillo paste, vinegar and onion to a blender and blend until smooth. Transfer to a bowl, add the mayonnaise and mix until combined. Fold in the diced pickles. For the Reuben: Place 2 slices of the rye bread on a work surface and layer each slice of bread with 2 slices Swiss cheese, 1/2 cup of the pickled cabbage, 1 cup of the pulled pork, 1/4 cup of the aji amarillo sauce and 2 more slices of Swiss cheese. Top with the remaining 2 rye slices. Heat a griddle over medium-low heat. Melt the butter on the griddle, then add the composed sandwiches and toast for about 3 minutes. Flip and toast the other side until the meat is heated through and the cheese is melted, another 3 minutes.
Roasted Tomato and White Bean Stewed Chicken with Apricot Pine Nut Cousous 3 parsnips, chopped 4 carrots, chopped 4 tablespoons olive oil Kosher salt and freshly ground black pepper 4 plum tomatoes 3 tablespoons chopped fresh tarragon, plus more for serving 2 cloves garlic, chopped 4 chicken thighs and legs 4 sticks celery, finely chopped 1 onion, finely chopped 3 tablespoons chopped fresh parsley, plus more for serving 2 bay leaves 1 teaspoon grated orange zest 1/4 teaspoon coriander 4 cups (1 quart) chicken stock 1 can white beans, drained and rinsed 1 cup couscous 1 1/2 cups boiling water 1 cup sliced apricots 1/2 cup pine nuts 1 teaspoon orange zest 1 teaspoon fresh mint 2 tablespoons olive oil Instructions: Preheat the oven to 375 degrees F. Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste. Put on a roasting pan and cook in the oven for 30 minutes or until soft. Cut plum tomatoes in 1/2, lay on another roasting pan, drizzle with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes. When vegetables are cooked set them aside to be added later. Season the chicken with salt and pepper. In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken. Cook on both sides until crisp and browned, leaving any burnt bits at the bottom of the pan. Remove the chicken and set aside on a plate. In the same pot, add the remaining carrots, celery, onions, and salt to the pot. over the pot and cook for about 10 minutes. Place the chicken back into the pot on top of the vegetables and add the parsley, remaining 2 tablespoons tarragon, bay leaves, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock. Cover the pot and cook until soft and tender, about 30 minutes. Add the rinsed white beans and cook for an additional 10 to 15 minutes. Garnish with additional parsley, tarragon, and orange zest and serve over couscous. Put couscous in a large bowl, then add 1/2 cup boiling water and stir until couscous has absorbed the water and has gotten puffy. Repeat this procedure, adding 1/2 cups at a time, until all the water is used. Once the couscous is cooked add the apricot slices, pine nuts, orange zest, mint, and olive oil. Serve with chicken.
Clam Bake Stoup 2 tablespoons extra-virgin olive oil 3/4 pound kielbasa, diced 4 cups (half a 32-ounce bag) frozen diced hash browns 1 large onion, chopped 4 ribs celery, chopped 1 bay leaf 5 to 6 sprigs fresh thyme Salt and freshly ground black pepper 2 pounds large shrimp, peeled and deveined 1 rounded tablespoon seafood seasoning (recommended: Old Bay) 4 large ears corn on the cob or 3 cups frozen kernels 1 (15-ounce) can diced fire-roasted tomatoes 1 quart chicken stock 4 dozen littleneck clams Hot sauce, to taste 1 lemon, zested and juiced Handful fresh flat-leaf parsley leaves, chopped 4 jumbo sourdough English muffins, split 3 tablespoons butter 1 clove garlic, peeled 2 tablespoons chopped chives Instructions: Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally. Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley. While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice. Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.
Citrus Semifreddo Nonstick cooking spray 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling 3 tablespoons unsalted butter, melted 1/2 cup sugar, plus 1/4 cup 8 large egg yolks 1/4 cup lemon juice 3 tablespoons lime juice 2 tablespoons limoncello Pinch salt 1 lemon, zested 1 lime, zested 1 cup whipping cream Instructions: Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides. Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust. Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest. Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days. Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
Grilled Spiced Sugar Bananas 1 cup white sugar 2 teaspoon Saigon cinnamon 1 teaspoon ground allspice 4 bananas 1/2 cup vanilla sugar 1/2 cup water 1/2 teaspoon Saigon cinnamon 1/4 teaspoon allspice 1 1/2 cups walnuts Instructions: Preheat the grill to medium high. In a medium size bowl, mix the sugar, cinnamon and allspice until thoroughly blended. Next, slice the bananas in half length wise. Do not remove the peel. Lay the bananas skin side down and the generously sprinkle the flesh side of the bananas with the spiced sugar. Repeat until all bananas are coated. Place the bananas on the grill, skin side down, and cook until the sugar caramelizes and the skin falls away from the banana. Spray a sheet tray with foil and spray with non stick spray Add vanilla sugar, water, cinnamon, and allspice to a large saucepan over medium high heat. Bring to a boil, then simmer until reduced by half, about 5 minutes. The mixture will start looking dark and thick. Quickly stir in the walnuts to the simmering syrup. Cook in the syrup while stirring until it begins to bubble and thicken. Spread the candy in a single layer to the prepared sheet tray- breaking up large clusters with a wooden spoon. Let cool completely, about 5-10 minutes until the candied harden and the syrup dries. Break apart and enjoy.
Kitchen Sink Frittata Bagel Sandwich 8 slices bacon, chopped 8 ounces bulk Italian sausage, casings removed, chopped or crumbled 12 large eggs 3 tablespoons half-and-half 1 cup grated asiago 1 cup grated provolone Salt and freshly cracked black pepper Salt and freshly cracked black pepper 3 ounces cream cheese, at room temperature 1/4 cup sour cream 1 1/2 teaspoons Sriracha (or to taste) 1 scallion, minced 4 everything bagels, split and toasted Atomic Hash Browns, for serving, recipe follows 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel 1 teaspoon granulated garlic 1 teaspoon paprika 1/4 teaspoon cayenne Salt and freshly cracked black pepper 2 tablespoons butter 2 tablespoons olive oil Instructions: Adjust an oven rack to the middle position and set the oven to broil. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper. Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'. Heat a 12-inch nonstick skillet over medium heat. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes. Slide onto a cutting board and cut into wedges to serve.
Lobster Roll One 1-pound lobster, cooked Beurre Blanc, warmed, recipe follows 2 pinches chopped chives Softened unsalted butter 4 split-top hot dog rolls or 4 thick slices brioche Celery leaves, for garnish 1/2 cup white wine vinegar 1/4 cup diced shallots (2 shallots) 1 small bay leaf 1/2 teaspoon crushed black peppercorns 1/4 cup heavy cream 1/2 pound (2 sticks) unsalted cold butter, cubed Pinch kosher salt 1 1/2 tablespoons freshly squeezed lemon juice 1/2 cup finely chopped celery Instructions: Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives. Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm. Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.
Southwest Black Bean Burger Sandwich 2 teaspoons fat free ranch salad dressing 2 teaspoons salsa 1/2 cup shredded romaine lettuce 1 Morningstar Farms® Spicy Black Bean Veggie Burger 2 tablespoons finely-shredded, reduced-fat sharp cheddar cheese (about 1/2 oz.) 1 tablespoon seeded and thinly-sliced jalapeno pepper 1 tablespoon pitted and sliced black olives 1 hamburger bun or whole wheat hamburger bun, split and toasted (about 1 1/2 oz.) 2 teaspoons chopped fresh cilantro (optional) Instructions: Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad. 1. In small bowl stir together salad dressing and salsa. Toss with lettuce. Set aside. 2. Micro-cook veggie burger according to package directions, except after turning burger top with cheese, jalapeno pepper and olives. Continue micro-cooking according to package directions. 3. Top bun bottom with lettuce mixture and burger. Sprinkle with cilantro (if desired). Add bun top.
Green Smoothie Bowl 2 cups spinach 1/2 cup unsweetened almond milk 1 tablespoon chia seeds 1 frozen banana 1/2 avocado Ice, for thickening Toppings of choice Instructions: Add the spinach, almond milk, chia seeds, banana and avocado to the pitcher of a blender and blend. Depending on the power of the appliance, you may need to stop it, stir the ingredients and then continue blending. If the consistency is too thin, blend in some ice cubes. Transfer to a bowl, add toppings, and enjoy with a spoon!
Hot Buttered Crab 4 medium-sized cooked crabs 1 small clove garlic 2 anchovy fillets 4 ounces butter 4 tablespoons dry white vermouth 1 lemon, juiced Good pinch freshly grated nutmeg Hot pepper sauce 2 ounces fresh white bread crumbs Salt and freshly ground black pepper Small bunch parsley, finely chopped Instructions: Extract all the meat from the crabs. Wash and reserve the shells. Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley. Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown.
Wasabi Marinated Tuna with Field Greens 3 pounds sushi grade tuna 2 tablespoons soy sauce 1 tablespoon wasabi 4 tablespoons ground ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 2 tablespoons sugar 1/2 gallon orange juice 4 ounces rice wine vinegar 1 1/2 quarts olive oil Field greens Sesame seeds Marinated tuna Instructions: Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated. Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify. Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens.
Millionaire Shortbread Cookies 1/2 teaspoon fine salt 1 1/2 cups sweetened condensed milk 1/2 cup light brown sugar (not packed) 3 tablespoons cookie butter, such as Biscoff or Speculoos 1 teaspoon fine salt 4 ounces dark chocolate, chopped 2 teaspoons vegetable oil Flaky salt, such as fleur de sel 12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan 2 cups all-purpose flour, plus extra for coating the pan 1/3 cup granulated sugar Instructions: For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess. Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.
Provencal Cod, Potatoes and String Beans 1 pound Yukon Gold potatoes, thinly sliced 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 teaspoon herbes de Provence Kosher salt and freshly ground pepper 8 ounces yellow wax beans and/or green beans, trimmed 2 small tomatoes, diced 1/3 cup pitted kalamata olives, roughly chopped 2 tablespoons fresh lemon juice 4 6-ounce cod fillets (1 to 1 1/2 inch thick) Chopped fresh parsley, for topping Instructions: Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper. Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes. Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt. Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.
Triple Orange Dessert Soup 3 Valencia oranges 3 tangerines 2 pomelos, or ruby red grapefruits 1/4 cup sugar Pinch gray salt 1 cup Muscat Instructions: Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice. Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours. To serve, pour 1/4 cup Muscat over each serving.
Peas and Pancetta 1/4 pound pancetta, diced (1 cup) 1 shallot, sliced 1 teaspoon minced garlic Grated zest and juice of 1 orange 3 cups shelled fresh peas (about 1 pound) 1/4 cup chopped fresh parsley 1 tablespoon unsalted butter Kosher salt Instructions: Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice. Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much, if any, because the pancetta adds a natural saltiness to the dish.
Rhubarb Short Ribs 1/2 cup plus 2 tablespoons (125 grams) sugar 2 tablespoons kosher salt, plus additional as needed 1 teaspoon fennel seeds 1/2 teaspoon ground allspice Freshly ground black pepper 5 pounds bone-in short ribs 2 cups medium dice fresh or frozen rhubarb 2 large yellow onions, thinly sliced 1 head garlic, peeled and cloves smashed 2 tablespoons olive oil 1/2 cup rhubarb jam 2 cups low-sodium chicken broth Instructions: Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight. Preheat the oven to 475 degrees F. Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil. Place the short ribs on the bed of rhubarb and onions. Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours. Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve!
Sweet and Sour Red Cabbage with Cranberries 1 small red cabbage 2 tablespoons canola oil Sea salt and freshly ground pepper 1/4 teaspoon ground mace 2 tablespoons balsamic vinegar 1 1/2 ounces brown sugar 3 tablespoons red wine 2 bay leaves 1/3 cup dried cranberries Instructions: Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves. Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through. Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
No-Fuss Pizza Dough 1 cup tepid water 3 tablespoons extra-virgin olive oil, plus more for oiling the bowl 2 teaspoons sugar 1 1/2 teaspoons kosher salt 3 cups all-purpose flour, plus more for kneading 2 1/2 teaspoons active dry yeast (1 package) Instructions: Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking. Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more.
Grilled Buffalo Wings 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 3 pounds whole chicken wings 6 tablespoons unsalted butter 1/3 cup hot sauce 1 tablespoon apple cider vinegar 1 tablespoon honey Instructions: In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat. Preheat a gas grill to medium heat (about 350 degrees F). Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking. In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine. In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
Apple Fritters 1 1/4 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup sparkling water 1/2 cup buttermilk 1 teaspoon pure vanilla extract Zest of 1 large lemon 2 cups olive oil 2 cups vegetable oil 3 firm apples, such as Granny Smith Instructions: In a medium bowl, mix together the flour, 1/4 cup sugar, the cinnamon, salt, baking powder and baking soda. Add the sparkling water, buttermilk and vanilla, and stir until the mixture forms a batter. Let rest for 15 minutes. In a small bowl, whisk together the remaining 1/2 cup sugar and the lemon zest. In a heavy 4 to 5-quart saucepan, heat the olive oil and vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 3 minutes.) Meanwhile, peel and core the apples, then cut into 1/2-inch-thick slices. Using paper towels, blot the apple slices dry. Add the apple slices to the batter and toss until coated. Working in batches, fry the apples, turning occasionally, until golden brown, 2 to 3 minutes per batch. Drain on paper towels and sprinkle with the lemon sugar while still warm. Serve immediately.
His and Hers Turkey Meatloaf Sandwich 1 tablespoon mayonnaise 4 slices bread, toasted 2 thick slices Turkey Meatloaf, recipe follows 2 slices ripe large tomato, such as beefsteak 2 tablespoons Gwen's Cole Slaw, recipe follows 1 tablespoon mustard 1 lettuce leaf 2 tablespoons olive oil 2 small onions, 1 finely chopped and 1 cut into half-moon slices 3 tablespoons fresh parsley, chopped 1 1/2 pounds dark meat ground turkey 3/4 cup plus 3 tablespoons seasoned breadcrumbs 1 large egg 1/4 cup plus 3 tablespoons ketchup 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon freshly ground black pepper, plus more for sprinkling 1/4 small head cabbage, cored and thinly sliced (2 cups) 1/4 small onion, diced 1/4 cup mayonnaise 1/4 cup sweet relish 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon-mayonnaise spread, such as Dijonnaise Kosher salt and freshly ground black pepper Instructions: For Hers: To make the sandwich, spread the mayonnaise on 2 slices of bread. Top 1 slice of bread with 1 slice of meatloaf, 1 slice of tomato and the cole slaw. Top with the other slice of bread. For His: To make the sandwich, spread the mustard on the remaining 2 slices of bread. Top 1 slice with the remaining slice of meatloaf, tomato and the lettuce. Top with the other slice of bread. Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside. In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf. Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes. Yield: 4 to 6 servings In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.
Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables 1/2-ounce fresh yeast 11/2 teaspoons granulated sugar 1 1/4 cups water, at room temperature 2 tablespoons olive oil 8 ounces bread flour 3/4 cup buckwheat flour 1 teaspoon salt 3 cups chickpeas, cooked or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon chipotle puree 2 tablespoons lemon juice 2 tablespoons tahini 1/2 cup olive oil Salt and freshly ground pepper Red bell peppers cut into strips Sliced red onions Sliced scallions Blanched green beans Thinly sliced eggplant Salt and pepper Ancho powder 1/2 pound of goat cheese crumbled Chopped Nicoise olives Basil chiffonade Instructions: For the Flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar and water. Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture. Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into pieces, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator. To form flatbread pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy. For the Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper. For the Vegetables: To assemble and bake: Preheat oven to 450 degrees F. Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper and ancho powder. Place the bread back in the oven and bake for 5 minutes to heat through. Remove and add olives, goat cheese and fresh basil. Cut into small squares and place on a platter. Additional serving suggestions: Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite
Upright Deviled Eggs 12 large eggs 1/4 cup mayonnaise 2 tablespoons whole-grain mustard 1 tablespoon chopped chives 2 teaspoons hot sauce 2 teaspoons paprika Kosher salt and freshly ground black pepper Instructions: Put the eggs in a pot and cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel the eggs. Cut off the top third of each egg and scoop out the yolks into a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, chives, hot sauce and paprika and mix until well blended. Taste and season with salt and pepper. Transfer the yolk mixture to a piping bag and pipe back into the whites. Serve immediately or cover and refrigerate until ready to serve.
Sausage, Pepper and Onion One-Pot 2 pounds Italian hot and/or sweet sausages 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons fennel seed 1 red chile pepper, thinly sliced 2 cubanelle peppers, thinly sliced 1 red bell pepper, cored and thinly sliced 2 large red or yellow onions, thinly sliced 4 cloves garlic, thinly sliced 2 tablespoons tomato paste 1/2 cup dry white wine 1 cup chicken stock 1 (15-ounce) can tomato sauce or stewed tomatoes A generous handful flat-leaf parsley, finely chopped A loaf ciabatta bread* Instructions: Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate. Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley. Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven. Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!
Greek Yogurt Cheesecake Cooking spray 2 cups cinnamon-sugar pita chips, lightly crushed 2 tablespoons unsalted butter, melted 1 17-ounce container plain 2-percent Greek yogurt 8 ounces reduced-fat cream cheese, at room temperature 3 large eggs 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon vanilla 1 teaspoon finely grated lemon zest Kosher salt 2 cups frozen wild blueberries 3/4 cup unsweetened pineapple juice 1 teaspoon unflavored gelatin Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight. Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours. After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
Potato Cakes and Eggs 1 pound baking potatoes, diced (2 potatoes, skin on) 2 tablespoons milk 1 cup fresh bread crumbs 5 large eggs Kosher salt Freshly ground black pepper 3 to 4 tablespoons extra-virgin olive oil 8 ounces spinach (6 packed cups) 1 large onion, thinly sliced (2 1/4 cups) 2 cloves garlic, minced 4 sprigs fresh thyme 2 large tomatoes diced 1/3 cup chopped olives, about 20, (picholines or kalamatas or a mix) 2 tablespoons unsalted butter Instructions: Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties. Preheat oven to 300 degrees F. In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven. Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm. Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.
Fried Calamari with Tuna and Caper Mayonnaise 2 egg yolks* 8 ounces extra-virgin olive oil Salt and pepper Splash white wine vinegar 2 tablespoons rinsed capers 1 can tuna, mashed 2 cups vegetable oil 2 cups all purpose flour Salt and cayenne pepper to taste 1 pound calamari rings Instructions: In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed. In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.
Killer Kale Pasta 2 red bell peppers 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium shallots, diced 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 to 2 teaspoons red pepper flakes, plus more for topping 1/2 cup dry white wine 1 28-ounce can diced fire-roasted tomatoes 1 14-ounce can diced fire-roasted tomatoes 2 large bunches kale (2 1/4 to 3 pounds) 4 cups coarsely shredded rotisserie chicken (skin removed) 1 cup chicken stock (optional) 1 pound rigatoni 1 cup grated parmesan cheese (about 2 ounces) Instructions: Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use. Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers. Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis 1 quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice 2 cups all-purpose flour 3/4 cup sugar 1/2 teaspoon salt, plus a pinch for egg whites 1 heaping teaspoon baking powder 4 eggs, separated 1 heaping cup ricotta cheese 3/4 cup milk 2 Meyer lemons, zested and juiced Butter, for cooking the pancakes Powdered sugar, for dusting Instructions: Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes. After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use. Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined. Preheat a griddle. In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy. Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown. Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar. What a flapjack!
Dark Chocolate Espresso Sundae 4 ounces quality dark chocolate 5 ounces espresso or strong coffee, very hot 3 large scoops vanilla bean gelato 1 tablespoon chocolate covered espresso beans, for garnish 2 biscotti Instructions: Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth. Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.
Honey-Nut Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1 tablespoon honey 1/2 cup almond butter 1 teaspoon pure vanilla extract 3 cups toasted honey whole-grain oat cereal, such as Honey Nut Cheerios 3 cups honey-sweetened puffed wheat cereal, such as Honey Smacks 1 1/2 cups salted mixed nuts, roughly chopped Instructions: Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter. Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the almond butter and vanilla. Add the whole oat cereal, puffed wheat cereal and 1 cup of the chopped mixed nuts. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining 1/2 cup of chopped nuts on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes. Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.
Roasted Shrimp with Homemade Cocktail Sauce 2 pounds large shrimp (16 to 20 count), peeled and deveined 4 cloves garlic, minced Salt and freshly ground black pepper 2 tablespoons olive oil 3 tablespoons butter 1/2 large sweet onion, diced (about 3/4 cup) 2 tablespoons coriander seed, toasted and ground 1 teaspoon minced fresh thyme or 1/2 teaspoon dried 2 cups canned whole plum tomatoes, pulsed in a food processor to puree 1 bay leaf Zest of 1/2 lemon 2 tablespoons lemon juice 3 to 4 tablespoons hot prepared horseradish (not creamed) or freshly grated horseradish 4 shakes (about 1/8 teaspoon) cayenne 4 teaspoons sugar 2 heads bibb lettuce, small and medium leaves only Instructions: Blot the shrimp dry and place in a medium bowl along with the garlic, a pinch of salt, 1/2 teaspoon black pepper and the olive oil. Refrigerate for a minimum of 2 hours and up to 8 hours. For the sauce: Heat the butter in a large nonreactive skillet. Add the onion and 1/4 teaspoon salt and cook over medium heat, stirring often, until coppery brown, 10 to 15 minutes. Add the ground coriander and the thyme, and stir to combine. Add the pureed tomatoes, 1/4 teaspoon black pepper, the bay leaf and the lemon zest. Cook, uncovered, over medium-low heat until the sauce thickens, 10 to 15 minutes. Add the lemon juice, horseradish, cayenne and sugar, and taste for seasoning. Pour the sauce into a small bowl and let cool to room temperature before serving. (You can make the cocktail sauce up to 3 days ahead and keep refrigerated.) For the shrimp: Preheat the oven to 425 degrees F. When hot, place a heavy sheet pan in the oven to preheat for a couple of minutes. Add the marinated shrimp to the hot pan in a single, well-spaced layer. Roast the shrimp until curled into a \C\ shape and pearly-white throughout, about 10 minutes. To serve: Arrange the lettuce leaves and the shrimp on separate platters, with the cocktail sauce on the side. Have guests assemble their own wraps: one shrimp per lettuce leaf, with a healthy dollop of cocktail sauce on top.
\Miss\ Mickey's Peanut Butter Balls 1 cup sugar 1/2 cup dark corn syrup 1/2 cup white corn syrup 2 cups crunchy peanut butter 4 cups rice cereal Instructions: In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
Shakshuka with Feta 4 to 5 tablespoons olive oil, plus more for drizzling 1 1/2 medium yellow onions, chopped Kosher salt and freshly ground black pepper 4 to 5 cloves garlic, minced 1 1/2 tablespoons ground cumin 1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness) 1/2 teaspoon smoked paprika Pinch crushed red pepper flakes 1 1/2 tablespoons tomato paste One-and-a-half 28-ounce cans chopped tomatoes 1 1/2 teaspoons sugar 8 large eggs 1 cup crumbled feta cheese A handful of chopped fresh flat-leaf parsley Instructions: Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings. Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.
Chocolate Sformato with Amaretto Whip Cream 2 cups whole milk, divided 1 cup sugar 1 teaspoon vanilla 1 packet gelatin 4 eggs, lightly beaten 1 (12-ounce) bag bittersweet chocolate chips 1/4 cup toasted sliced almonds 1 cup whipping cream 1 tablespoon powdered sugar 1 tablespoon almond liqueur (recommended: Amaretto) Instructions: Preheat the oven to 350 degrees F. In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.
Crunchy Parmesan Chicken Tenders 4 tablespoons plus 1/2 cup extra-virgin olive oil 1 cup buttermilk 1 1/2 pounds chicken tenders (about 18) 3 large garlic cloves, minced 1/2 teaspoon salt 3 tablespoons balsamic vinegar Freshly ground black pepper 1 1/4 cups freshly grated Parmesan 3/4 cup Italian-style seasoned bread crumbs Instructions: Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
French Toast Casserole with Marmalade Syrup 2 boxes (12.5 ounces each) frozen cinnamon-swirl French toast, Krusteaz 4 eggs 3 cups milk 2 cups pure maple syrup 1 teaspoon pumpkin pie spice, McCormick 1/3 cup marmalade, Smuckers 1 banana, sliced Instructions: Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside. In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture. Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown. In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.
Avocado Salad 2 avocados, diced 2 scallions, white part only, chopped 1 lemon, juiced 3 tablespoons olive oil Kosher salt Freshly ground black pepper Instructions: Put the avocado, scallions, lemon juice, and oil in a medium bowl, and lightly toss. Season with salt and pepper, to taste.
Brown Sugar-Spiced Grapefruit 1/4 cup lightly packed light brown muscovado sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 large pink grapefruits, halved and segmented Instructions: Mix together the sugar, cinnamon and ginger in a small bowl. Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil. Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.
Chicken Chilaquiles With Fried Eggs 6 plum tomatoes, halved lengthwise 1 jalapeno pepper, halved lengthwise (remove seeds for less heat) 1 white onion, quartered 2 cloves garlic, unpeeled 2 tablespoons vegetable oil, plus more for frying 12 corn tortillas, each cut into 8 wedges Kosher salt 1 tablespoon sesame seeds 1/2 teaspoon dried oregano 3 tablespoons ancho chile powder 1 bunch cilantro, stems and leaves separated 1 rotisserie chicken, skin removed, meat shredded 1 cup low-sodium chicken broth 6 large eggs 1/2 cup grated cotija cheese 6 radishes, thinly sliced 1/3 cup Mexican crema or sour cream (optional) Instructions: Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic. Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs. Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.
Lemon and Lime Cream Tart 1 tart shell, baked blind 8 large free-range eggs 12 ounces caster sugar 12 ounces double cream 7 1/2 ounces lime juice 3 3/4 ounces lemon juice Instructions: With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer. Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey. You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
Steamed Vegetable Spring Rolls 2 teaspoons peanut or olive oil 2 cups shredded coleslaw mix 1/2 cup Thai Peanut Sauce, recipe follows 8 spring roll wrappers (sold in the refrigerated section of the produce aisle) 1 (6-ounce) can sliced water chestnuts, drained and chopped 1 (11-ounce) can asparagus, drained and cut into 1-inch pieces 1/4 cup reduced-sodium soy sauce 3 cups reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons creamy peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce Instructions: Heat the oil in a large skillet over medium-high heat. Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes. Add the peanut sauce and mix well to combine. Remove from the heat. Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat. Meanwhile, arrange the spring roll wrappers on a flat surface. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes. Serve the spring rolls with soy sauce on the side for dipping. In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. Yield: approximately 3 1/2 cups
Simple Side Salad with Lemon-Honey Dressing 5 ounces English cucumber, halved lengthwise and thinly sliced 5 ounces red leaf lettuce, washed and torn into bite-size pieces 1 tablespoon canola oil 1 tablespoon freshly squeezed lemon juice 1 teaspoon honey 1 teaspoon lightly packed lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Combine cucumber and lettuce in a bowl and, using clean hands, toss to mix thoroughly. Mix remaining ingredients in a small jar with a tight-fitting lid, close, and shake until well combined. Pour over greens and toss until lettuce is well coated with dressing. Taste and adjust seasoning, as desired. Serve immediately.
Nacho Dog 2 ripe Hass avocados, halved, pitted and peeled 1 to 2 jalapenos, finely diced 1/2 small red onion, finely diced Fresh limes Chopped fresh cilantro leaves Canola oil, as needed Salt and freshly cracked black pepper 4 plum tomatoes, seeded and coarsely chopped 1 lime, juiced 1/2 bunch cilantro leaves, coarsely chopped 1/2 small red onion, finely diced 2 tablespoons red wine vinegar 1 tablespoon chipotle in adobo puree 8 hot dog buns 8 hot dogs, grilled Grated Monterey Jack cheese Guacamole Tomato-Chipotle Salsa Fried Blue corn tortilla chips Hot sauce Pickled jalapenos, sliced or chopped Instructions: Guacamole: Coarsely smash all of the ingredients into a bowl and set aside. Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes. Preheat a grill to medium. Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.
Lemon Crostata with Fresh Figs and Goat Cheese 1 cup all-purpose flour 1/4 cup sugar 1/2 lemon, zest freshly grated 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1 egg, beaten 4 ounces mild, fresh goat cheese (no rind) 10 ripe fresh figs (black or green), stems snipped off with a scissors, figs cut in half lengthwise 2 tablespoons honey Instructions: Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, \rustic\ edge to the tart. Don't press the edge down. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.
Black Bean Soup 2 celery stalks, chopped 1 carrot, chopped 1 onion, chopped 3 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon celery seeds 3 cloves garlic, minced 2 cups cooked black beans 1 tablespoon vegetarian or chicken bouillon base 1 bay leaf One 14-ounce can diced tomatoes Kosher salt and freshly ground black pepper Instructions: Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.
Key Lime Pie Ice Cream 1 1/2 cups sweetened condensed milk 1 1/2 cups heavy whipping cream 1 cup lime juice 1 teaspoon lime zest 4 to 6 graham crackers, for garnish Instructions: Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours. When ready to serve, garnish with graham crackers.
Boiled Sugar 1 1/2 cups cold water 4 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon black food coloring Instructions: Clip a candy thermometer to the side of a medium, heavy pot. Place water, sugar and cream of tartar in pot and bring to a boil over medium-high heat, stirring constantly with a whisk. As the syrup comes to a boil, any impurities in the sugar will rise to the surface; remove these using a small stainless steel sieve or strainer. Using a clean brush dipped in clean water, wash the sides of the pan down to ensure that no crystals form around the edge of the pan. Add the black food coloring. Continue boiling, washing the pan sides down regularly until the syrup reaches 340 degrees F, and then place the pan into a bowl of cold water to stop further cooking. For casting: Allow mixture to reach a honey-like consistency and pour into the center of a mold, allowing the sugar to run slowly to the sides. Let cool, tap sides of mold, and remove. For pulling: After cooking sugar to 340 degrees F and then cooling briefly in the bowl of cold water, pour out onto an oiled marble or silpat mat. Allow to cool around the edges and carefully fold into the center, repeating until a soft pliable mass is formed. Incorporate air to create shine by pulling and folding the sugar until cool.
Online Round 2 Recipe - Ceviche 1 tilapia fillet reserved from Fish Taco Recipe 1 small onion, chopped 1 Roma tomato, chopped 1 small jalapeno, thinly sliced 1 small orange, juiced 1 lime, juiced Cooking spray 4 corn tortillas Kosher salt 1 tablespoon chopped cilantro leaves Instructions: Cut the reserved tilapia into 1/2-inch chunks and put them into a glass bowl. Top with the onion, tomato, and jalapeno. Pour in the orange and lime juices and stir gently to mix. Cover and refrigerate for 1 hour. Don't let it marinate longer or the fish will turn mushy. While the fish is marinating, heat the oven to 350 degrees F. Spray a baking sheet lightly with cooking spray. Cut the tortillas into 6 wedges and spread them on the baking sheet in 1 layer. Bake in oven until lightly browned and crisp about 12 to 15 minutes. Sprinkle with salt. Serve the ceviche in small bowls garnished with the cilantro and with the tortilla chips on the side.
Crispy Chicken Thighs with Caramelized Lemon Rinds 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil or other neutral oil 2 tablespoons maple syrup Halved, juiced rinds of 2 lemons Instructions: Preheat the oven to 450 degrees F. Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.) Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
Shrimp and Mango Ceviche 1 cup fresh lime juice (8 to 9 limes) Juice of 1 orange 1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice 1 jalapeño 1/4 cup fresh cilantro, chopped 1/4 cup green olives, chopped 1 mango, diced 1 tomato, diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 small red onion, diced 2 cloves garlic, grated 1/3 cup olive oil 1 avocado, diced Kosher salt and freshly ground black pepper Instructions: Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes. Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool. Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl. When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
Piperade (Basque Scrambled Eggs) 2 tablespoons olive oil 1 cup thinly-sliced onion 2 green bell peppers, cut into strips 1 pound tomatoes, peeled and roughly chopped 2 teaspoons chopped garlic 2 tablespoons chopped fresh basil Salt and pepper 4 eggs 2 to 4 slices ham, fried or grilled, for serving Fried bread croutons, for serving Instructions: Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;
Crab Quiche 4 ounces gruyere cheese, shredded One 9-inch pie shell, par-baked and pricked with a fork 1 pound fresh white crabmeat, drained 2 scallions, minced 1 cup heavy cream 1/2 teaspoon grated lemon zest 1/2 teaspoon dry mustard 1/2 teaspoon seafood seasoning, such as Old Bay 1/2 teaspoon salt Pinch ground mace 3 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust. Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
Tomato Sauce for Spaghetti and Meatballs 2 tablespoons olive oil 1 tablespoon chopped onion 1 peeled whole clove garlic 28-ounce can Italian plum tomatoes, undrained Salt and 1/2 teaspoon hot red pepper Pinch of sugar Instructions: In a saucepan heat oil. Add onion and saute until transparent. Then add garlic, tomatoes with their juices, salt, hot pepper, and pinch of sugar. Cook, uncovered, for 20 minutes. Season to taste, and puree in a food mill. Return to the saucepan, add meatballs to reheat them slightly and serve atop your spaghetti.
Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice 1 mango, peeled and finely diced 3 scallions, sliced 5 basil leaves, julienned 1 lime, juiced Kosher salt and freshly ground black pepper 2 fresh jalapenos, sliced 3 cloves garlic, thinly sliced 1/2--inch piece ginger, peeled and grated 2 tablespoons dark brown sugar 2 tablespoons soy sauce 1/2 lime, zested 1/4 cup coconut milk Small handful basil leaves, torn 2 tablespoons vegetable oil 1/2 teaspoon salt 15 grinds pepper 1 pound peeled, deveined shrimp Lime Jasmine Rice, recipe follows 1 cup jasmine rice 3/4 cup coconut milk 3/4 cup water Pinch salt 1/2 lime, zested Instructions: For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade. Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Meatball Soup 2 tablespoons olive oil 1/2 cup chopped yellow onion 1/4 cup chopped celery 2 cloves garlic, chopped 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice 2 tablespoons tomato paste 2 (14-ounce) cans reduced-sodium beef broth 1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon 1/2 teaspoon salt, plus 1/2 teaspoon 3/4 pound ground beef 1/4 pound ground pork 2 large eggs, lightly beaten 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional 1/4 cup Italian-style bread crumbs 1/2 cup ditalini or other small pasta shape for soups 3 cups baby spinach leaves 2 tablespoons chopped fresh basil leaves Instructions: Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Foil-Pack Coal-Roasted Vegetables with Feta 1/2 cup olive oil 2 teaspoons dried oregano 1 teaspoon smoked paprika 3 cloves garlic, minced 2 carrots, cut into 1/4-inch-thick rounds 1 red bell pepper, cut into large bite-size pieces 1 ear corn, cut crosswise into 6 pieces 1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons 1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces 1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons Kosher salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons) 1 tablespoon zaatar 1 teaspoon sumac 4 ounces feta (see Cook\u2019s Note) Instructions: Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing. Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade. Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch. For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal. Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables. Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.
Pan-Roasted Chicken with Morel Mushroom Sauce 4 whole chicken legs (about 12 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3/4 cup thinly sliced shallots (about 2 medium shallots) 4 cloves garlic, crushed 8 ounces fresh morel mushrooms, cleaned and halved 1 cup dry white wine 1 cup low-sodium chicken broth 6 sprigs thyme 1/2 cup heavy cream 1 tablespoon finely chopped fresh chives Instructions: Season the chicken generously all over with salt and pepper. Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside. Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside. Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes. Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
Raspberry Thumbprint Macaroons 3 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut 1/2 cup raspberry jam Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Citrus Balsamic Glazed Salmon 8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total Salt and pepper 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 1/2 tablespoons cornstarch 1 tablespoon orange juice 1 tablespoon brown sugar 1 (14-ounce) can seasoned chicken broth Instructions: Preheat oven to 350 degrees F. Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
Double Chocolate Red Wine Bundt Cake Nonstick cooking spray, for the pan 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 1/2 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup red wine 1 cup bittersweet chocolate chips 2/3 cup powdered sugar 1 tablespoon red wine Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside. In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula. Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.
Hurricane Mimosas 1/2 cup light rum 1/2 cup dark rum 1/2 cup passionfruit juice 1/2 cup orange juice 1 tablespoon grenadine One 750-milliliter bottle dry sparkling wine, chilled Maraschino cherries, for garnish Instructions: Mix together the light and dark rums, passionfruit juice, orange juice and grenadine in a pitcher. Fill champagne flutes about a third of the way with the juice mixture. Top off with the sparkling wine and garnish with a maraschino cherry.
Gochujang Potato Tot Brunch Bowl 12 ounces hard apple cider 1 cup gochujang paste (real deal stuff, thick, from Korea) 1/2 cup ketchup Pinch ground cinnamon 8 slices thick-cut bacon, cut into lardons 1/4 pound loose breakfast sausage Neutral oil, for cooking 1 head broccoli, cut into small florets Salt and pepper 3 carrots, cut into 1/4-inch rings 1/2 pound spinach 1 pint fresh shiitakes, thinly sliced 1/2 head cabbage, thinly sliced 1 pint shishito peppers Half a 16-ounce bag potato tots, cooked according to package instructions 1/2 tablespoon sesame oil, plus more for garnish 6 eggs 2 nori sheets, thinly sliced Instructions: Preheat oven to 200 degrees F. Place 6 mini cast-iron pans or dolsots in oven and allow to warm for about 30 minutes. Combine hard apple cider, gochujang paste, ketchup and cinnamon in a small saucepot. Bring to a boil and reduce to a simmer, then cook for about 5 minutes until thick. Turn heat to low and keep warm until ready to use. Add bacon to a wok and heat over medium heat. Cook until fat is rendered and bacon is crispy. Remove from wok and set aside on a paper-lined plate. Add breakfast sausage and cook through, using a spoon to break sausage apart and keep crumbly, about 5 minutes. Remove from wok and set aside. Turn heat to medium-high heat and add a drizzle of oil as needed. Add broccoli florets and season with salt and pepper. Cook, tossing frequently until broccoli is tender and begins to brown. Remove broccoli from wok and set on a sheet tray. Keep in warm oven. Add carrots to the wok and cook until tender and beginning to brown, about 5 minutes. Remove from heat and place next to broccoli on sheet tray in oven. Add spinach to wok, season with salt and pepper and cook until just wilted. Remove and place on sheet tray to keep warm. Continue in batches with shiitakes, cabbage and shishitos, adding oil as needed to the wok. Cook until each vegetable is tender and just browned (about 5 minutes each). Place cooked tots in a bowl and drizzle with sesame oil. Toss to combine. Remove vegetables from oven and toss to combine. Turn oven to 400 degrees F. Remove preheated serving vessels from oven and divide tots equally among them. Divide the vegetables on top of the tots along with the bacon and sausage. Crack an egg on top of each. Return to the oven and cook until the egg is just set, about 3 minutes. Top with a drizzle of warm sauce and sesame oil and sprinkle nori over each. Serve? Be careful! The pans are hot!
Crispy Artichoke Hearts Nonstick cooking spray, for the baking sheet, optional 14 round salted butter crackers 4 fresh basil leaves 2 tablespoons finely grated Parmesan cheese 1 tablespoon fresh flat-leaf parsley leaves 1/4 teaspoon garlic salt One 24-ounce jar marinated quartered artichoke hearts, drained Marinara sauce, for serving Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet. Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.
Red Cabbage with Red Wine 1/3 cup raisins 1 cup Ribera del Duero wine, or any full-bodied red wine 1/4 cup olive oil 1/3 cup pine nuts 1 (2-pound) red cabbage, thinly sliced Salt and freshly ground black pepper Instructions: Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside. Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt. Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.

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