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Dirty Martini 1.5 oz. Smirnoff No.21 Vodka 0.5 oz. olive juice Instructions: Add olive juice and Smirnoff No.21 Vodka. Stir and strain into a pre-chilled martini glass. Garnish with cold olives.;
Nutty White Chocolate and Peach Oatmeal Cookies 3/4 cup all-purpose flour 1/2 teaspoon baking soda Pinch of salt 1 stick unsalted butter, softened 1/4 cup packed light brown sugar 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 1/2 cups rolled oats 1/2 cup chopped dried peaches 1/2 cup chopped walnuts 1/2 cup white chocolate chips Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined. Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles. Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Lemon Shrimp Alfredo 2 tablespoons olive oil 12 tablespoons salted butter 1 pound jumbo shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1 1/2 cups heavy cream 2 cups freshly grated Parmesan Zest of 3 lemons plus lemon wedges, for serving 2 cloves garlic, minced 1/4 cup chopped fresh parsley, plus more for serving Instructions: Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet. Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed. Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.
Chocolate-Banana Empanadas 4 large ripe bananas 2 tablespoons sugar 1 teaspoon cinnamon 1 recipe empanada dough, recipe follows 4 ounces semisweet chocolate, broken in chunks Confectioners\u2019 sugar, for dusting 1 1/2 cups all-purpose flour 1 cup masa harina 1 teaspoon baking powder 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and cooled 1 large egg beaten with 1 tablespoon water, for egg wash Butter, for greasing the pans Instructions: Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth ¿ you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners¿ sugar and serve hot. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Garlic-and-Herb Star Bread 1/2 cup warm water (about 110˚ F) 2 teaspoons sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces, plus more for the pan 1/2 cup milk 1 5.2-ounce package soft garlic-and- herb cheese (such as Boursin) 1 tablespoon finely chopped jarred Calabrian chile peppers 1 tablespoon chopped fresh parsley 1 teaspoon fresh thyme, finely chopped 1/2 teaspoon finely grated lemon zest 1 large egg, beaten Flaky sea salt, for topping Instructions: Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl. Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours. When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside. Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces. Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal. Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o\u2019clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o\u2019clock, 6 o\u2019clock and 9 o\u2019clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour. Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
Oven-Style Pulled Pork Sandwich 6 cups SLOW-ROASTED PORK SHOULDER, recipe follows 2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows Kosher salt 6 hamburger buns, lightly warmed 2 heaping tablespoons black peppercorns 25 cloves garlic, (about 2 heads) peeled 10 whole cloves 3/4 cup vegetable oil 1 bone-in pork shoulder, (about 7 pounds) Kosher salt, as needed White distilled vinegar, as needed 2 tablespoons vegetable oil, like soy, corn or peanut 1/2 medium Spanish onion, chopped 6 cloves garlic, minced Pinch of crushed red pepper 1 tablespoon tomato paste 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender 1 cup plus 2 tablespoons red wine vinegar 1 cup firmly packed light brown sugar 1 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. In large bowl, mix together the pork butt and sauce. Transfer the pork mixture to an 8- by 8- by 2 -inch pan. Cover tightly with foil and bake until very hot, about 1 hour. Divide the mixture on the hamburger buns and serve immediately. Preheat the oven to 275 degrees F. In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl. Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours. Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly. Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork. Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Grilled Cheese with Everything Bagel Seasoning 1/4 cup cream cheese, at room temperature 3 scallions, sliced 1 tablespoon butter, plus more as needed 4 thick slices seeded wheat or country white bread Everything Bagel Seasoning, for sprinkling, recipe follows 2 ounces mozzarella, thinly shaved or sliced 4 slices tomato, cut into half-moons 4 thin slices red onion, cut into half-moons 1 tablespoon capers Kosher salt 1 teaspoon sesame seeds 3/4 teaspoon poppy seeds 1/2 teaspoon dried minced garlic 1/2 teaspoon dried minced onion 1/4 teaspoon kosher salt Instructions: Mix together the cream cheese and scallions until well combined. Melt the butter in a large skillet over medium heat. Add the bread slices and toast until lightly browned on one side; remove to a cutting board, toasted-side up (the toasted sides will become the insides of your sandwich). Spread all four slices with scallion cream cheese, then sprinkle with Everything Bagel Seasoning. Top two of the slices with mozzarella, sliced tomato and red onion. Press the capers into the cream cheese on the other two slices. Form sandwiches. Add a bit more butter to the skillet if it seems dry. Place the sandwiches in the skillet, cover with a lid and cook until toasted on the bottom, 3 to 5 minutes. Flip the sandwiches and cook, covered, until toasted on the reverse side and the mozzarella is melted, about another 2 minutes. Sprinkle with a pinch of salt, cut in half and serve. Mix together the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt.
Parsley Couscous 2 cups couscous 1 teaspoon curry powder 1/4 cup parsley puree,recipe follows 2 1/4 cups boiling water Salt and black pepper, to taste 2 packed cups flat parsley leaves (1 bunch) 1 teaspoon sugar Salt and white pepper to taste 1 cup canola oil Instructions: In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff; Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm. PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil. Wine Recommendation: Olmos Reward, Frankland Estate, Austral
Kulich 2 envelopes dry yeast 1/2 cup warm water 2 cups milk 2 1/2 cups sugar About 8-10 cups flour 12 egg yolks 1/2 pound plus 4 tablespoons butter, melted 1 cup chopped candied fruit 1 cup sultana raisins 1/3 cup chopped blanched almonds 1 tablespoon rum 2 vanilla beans, finely minced Peel of 1 lemon, grated Pinch salt Instructions: Dissolve yeast in 1/2 cup warm water. Let it rest for 15 minutes. Scald the milk. Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream. If it is too thick add an extra 1/2 cup milk. Allow mixture to cool slightly and add yeast. Beat egg yolks with remaining suagr until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Gradually beat in the remaining flour. The dough will be soft, elastic, and should not stick to hands. Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes. Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel. After the dough has risen, place in greased and floured kulich tins or coffee cans. (Greased tins may be lined with greased brown paper.) Be sure not to fill the tin or can more than 1/3 full. Allow the kulich to rise another 30-45 minutes. Bake for about 1-1 1/2 hours at 250 to 300 degrees until puffed and golden.
Baked Tilapia With Herb Butter 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh tarragon or basil 8 ounces sliced mixed mushrooms (about 4 cups) 4 stalks celery, sliced 1 bunch scallions, sliced Kosher salt and freshly ground pepper 4 6-ounce tilapia fillets Instructions: Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside. Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste. Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.
Eggless Pancakes 1 1/4 cups all-purpose flour (see Cook's Note) 8 teaspoons sugar 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 cup lowfat buttermilk 3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving 1/2 teaspoon pure vanilla extract Maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.
Grilled Mozzarella Sandwich 3/4 pound buffalo mozzarella cheese, cut into 3/4-inch-thick slices 8 slices soft white bread 3 large eggs 1/2 cup whole milk Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1/2 cup all-purpose flour, for dusting Instructions: Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices. In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste. Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.
Beer Battered Cheese Curds with Homemade Ranch Vegetable oil, for frying 1 pound cheese curds, broken apart 1 cup all-purpose flour 1/2 cup lager or other mild beer 1/4 cup milk 1 large egg Kosher salt Homemade Ranch, recipe follows 1/3 cup mayonnaise 1/4 cup buttermilk 2 scallions, finely chopped 2 tablespoons chopped fresh parsley 1 teaspoon white vinegar 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika Kosher salt and freshly ground black pepper Instructions: Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl. When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds. Serve immediately with the Ranch dressing. Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.
Jumbo Maple-Pecan Scone 3/4 cup buttermilk, plus more for brushing 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon grated orange zest 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt, plus a pinch 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled 1/2 cup pecan pieces, toasted 1/4 cup confectioners' sugar 3 tablespoons maple syrup Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside. Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal. Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.) Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.
Pimiento Cheese and Bacon Grits 5 slices thick-cut bacon 1 1/2 cups stone-ground grits 2 teaspoons kosher salt 1 cup half-and-half Two 4-ounce jars diced pimientos, drained 4 ounces cream cheese, softened 2 cups grated sharp Cheddar cheese 1 tablespoon Dijon mustard 2 teaspoons freshly ground black pepper Instructions: In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes. Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve. If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through.
Linguine Spiaggia Salt 8 ounces linguine 1 ear white summer corn 2 soft-shell crabs, cleaned (see Cook's Note) 2 tablespoons all-purpose flour, 1/4 cup olive oil 4 cloves garlic 10 cherry tomatoes 1 cup chopped baby kale 1 long green chile pepper, chopped, or a pinch of red pepper flakes 6 fresh Chincoteague clams in their shells with their liquid 2 1/2 ounces dry rose wine 1/2 teaspoon seafood seasoning, such as Old Bay Instructions: Bring 2 quarts salted water to a boil. Add the linguine and corn and cook until the pasta is al dente, about 5 minutes. Remove the corn from the pot of boiling water. Drain the linguine, reserving 1 cup of the cooking water. Meanwhile, dust the crabs in the flour, making sure to coat them fully. Heat a concave skillet or small wok over high heat. Add the oil and garlic, then gently add the crabs and saute until the crabs are slightly browned, about 1 minute per side. Add the cherry tomatoes, kale, chile pepper, clams and wine. Saute until the clams open, about 2 minutes. Add the seafood seasoning and turn off the heat. Add the linguine to the skillet with the crab saute. Hold the ear of corn vertically, placing one end on a plate, and cut downward using a sharp knife to remove the kernels. Add the kernels to the skillet with the crab and pasta. Add some of the reserved pasta cooking water and cook over medium heat, tossing all of the ingredients together until the linguine is cooked to your taste (preferably still al dented). Discard any clams that remain closed. Divide the seafood and pasta among 2 bowls or serve on a large platter placing the finished crab and clams on top.
Turketta 16 tablespoons (2 sticks) unsalted butter 1 cup parsley leaves 2 tablespoons rosemary needles 8 large sage leaves One 6-to-7-pound turkey breast, skin-on and bone-in 1 tablespoon plus 2 teaspoons kosher salt, divided 1 tablespoon plus 1 teaspoon maple sugar, divided Instructions: Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low and cook until it reaches 300 degrees F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle, roughly chop. Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate. Debone the breast, remove the tenderloins and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast. Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they've separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight. Place a rack in the center of the oven and heat to 450 degrees F. Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin's edges in as you go: we're looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals. Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle. Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.
Halloween Sugar Cookies 2 1/2 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature 3/4 cup granulated sugar 1 large egg, slightly beaten 1 teaspoon pure vanilla extract 4 cups confectioners' sugar 1/4 cup meringue powder Gel food coloring, for tinting the icing Instructions: For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough. Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process. For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes. To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour. For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour. For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour. For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.
Banana, Chocolate, Peanut Butter Cupcakes 1 1/2 cups mashed ripe bananas 1 teaspoon lemon juice 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 1/2 sticks (6 ounces) butter, at room temperature 2 cups sugar 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk 10 ounces bittersweet chocolate chips or chunks 1 cup heavy cream 3 cups whole milk 1/2 cup sugar Pinch salt 1/4 teaspoon vanilla extract 1/4 cup cornstarch 1 tablespoon all-purpose flour 4 large egg yolks 3/4 cup peanut butter 2 tablespoons butter 1 cup heavy cream, whipped to soft peaks Instructions: For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners. In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes. For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature. For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan. Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream. To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.
Pasta Fagioli 2 cups dried cannellini beans 4 cups water, plus 16 cups 1/2 Spanish onion, peeled 1/2 carrot, peeled 1 rib celery Salt 1 cup garlic cloves, peeled 1 cup extra-virgin olive oil 2 sprigs rosemary 1 dried chile arbol 1/2 cup small-diced pancetta 1/2 cup ditalini pasta, cooked and drizzled with olive oil High quality extra-virgin olive oil, for drizzling Freshly ground black pepper Instructions: One day ahead: Combine the cannellini beans and 4 cups of water in a large pot that has a tight-fitting lid. Soak the beans for 24 hours. The day of serving: Preheat the oven to 350 degrees F. Drain the beans. In a Dutch oven or heavy bottomed pot, combine the beans, onion, carrot, celery, salt, and 16 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook until fully cooked and creamy, 4 to 4 1/2 hours. Let cool. While the beans are cooking, combine the garlic, olive oil, rosemary, and chile in a medium saucepan over medium heat. When the oil begins to bubble, reduce the heat to low and cook the garlic in the oil until the cloves are soft and tender, 30 to 45 minutes; be careful not to brown the garlic. Remove from the heat, leave in the pan, and let cool. Strain the cannellini beans, reserving the cooking liquid, and add the beans back to the Dutch oven. Add the garlic-olive oil mixture to the beans and stir to incorporate. Bring to a simmer over medium heat and then turn down to low and cook together for 10 minutes, stirring frequently to incorporate the ingredients into the beans. Set aside. Remove the rosemary sprigs and chile pod and discard. In a small saute pan over medium heat, cook the pancetta until tender but not crispy, 4 to 5 minutes. Remove from the heat and set aside. Working in small batches, use a blender to puree the bean mixture by adding a small amount (about 1/4 cup) of the reserved bean cooking liquid to the beans in the blender and pureeing to a smooth, pourable soup consistency. Repeat with the entire bean mixture. To serve: Warm the soup over medium heat, carefully stirring in more cooking liquid from the beans if the soup thickens while warming. Ladle about 1 cup of soup in each bowl; divide the ditalini between the 4 servings, placing it in a small pile in the center of the soup. Sprinkle the pancetta over each pile of the ditalini, drizzle a little of the olive oil over the top and finish with a little freshly cracked black pepper. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Wakame Seaweed Salad 3/4 cup dried, cut wakame seaweed 4 1/2 to 6 cups cold water, for soaking 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/2 teaspoon sugar 3/4 teaspoon kosher salt 1 1/2 tablespoons toasted sesame oil 1 small avocado 1 small carrot, peeled and grated (1/3 packed cup) 4 small red radishes, cut into small dice (about 1/2 cup) Instructions: Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by. Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion. When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight. When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
French Coconut Pie 3 large eggs 2 cups store-bought frozen grated coconut, thawed 11/2 cups sugar 1/2 cup buttermilk, well shaken 1/2 cup (1 stick) unsalted butter, melted 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1 deep-dish unbaked 9-inch pie shell, homemade or purchased Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut). Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.
Chicken Breast with Feta, Celery and Radish Salad 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 boneless skinless chicken breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 1 romaine lettuce heart, torn into bite-size pieces (about 4 cups) 2 ribs celery, thinly sliced 6 radishes, quartered 3 ounces fresh feta, crumbled 1 lemon, quartered Instructions: Preheat the oven to 350 degrees F. Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving. Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Puff Pastry-Wrapped Chorizo 3 tablespoons finely chopped flat-leaf parsley 1 tablespoon olive oil 1/4 teaspoon smoked paprika 1 clove garlic, finely grated on a Microplane 2 sheets frozen puff pastry, thawed (from one 11-ounce box) 10.5 ounces Spanish chorizo, casing removed, cut crosswise into 1 1/2-inch lengths Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Stir together the parsley, olive oil, smoked paprika and garlic in a small bowl. Lay the puff pastry sheets flat on a work surface and cut one sheet in half; reserve one of the halves for another use. Rub the parsley mixture evenly over the 1 1/2 pastry sheets. Cut the one whole pastry sheet crosswise into thirds, then cut each third crosswise into 1 1/2-inch-wide strips. Cut the half sheet crosswise into 1 1/2-inch-wide strips, as well. Place a piece of chorizo on the end of one dough strip and roll the chorizo in the dough as you would a cinnamon bun. Press firmly at the seam to seal, then place the chorizo roll, seam-side down, on the prepared baking sheet. Repeat with the remaining chorizo and dough strips, leaving about 1 1/2 inches between each chorizo roll on the baking sheet (you will have a few extra dough strips). Bake the chorizo rolls until the pastry is puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve warm.
Olive Oil Cake with Blueberries and Mascarpone 3/4 cup extra-virgin olive oil, plus extra for brushing 5 large eggs separated, plus 2 additional whites 3/4 cups sugar 1 Meyer lemon, zested 1/2 cup sweet sherry (recommended: Vin Santo) 1 cup all-purpose flour Pinch salt 1 pint blueberries 1 Meyer lemon, zested 1/2 cup sugar 1 cinnamon stick 1/4 cup water 1 pint mascarpone Instructions: Preheat oven to 350 degrees F. Line the bottom of a springform pan with parchment paper, and brush the sides with oil. In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Reserve. Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan. Bake in the preheated oven for 45 minutes or until a cake tester comes out clean. When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely. Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving. Serve a slice of the cake with the blueberries and a dollop of mascarpone. Fantastic!!
Sauteed Broccoli 1 pound broccoli 3 tablespoons extra-virgin olive oil 1 large clove garlic, chopped 1 large pinch dried red chili flakes, or to taste Kosher salt to taste Instructions: Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water. When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately.
Lasagna of Roasted Butternut Squash 2 large butternut squash, about 3 to 5 pounds 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh sage leaves 1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 2 cups ricotta cheese (or a 15-ounce container) 1 cup freshly grated Parmesan 2 large eggs 1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches Extra-virgin olive oil 2 quarts whole milk 6 tablespoons unsalted butter 1 tablespoon sage, minced 2 teaspoons minced garlic 1/2 cup all-purpose flour 2 teaspoons salt Freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Butter, for dish 1 pound mozzarella, grated 1 cup freshly grated Parmesan 3 tablespoons fennel seeds 2 teaspoons ground cinnamon Salt Instructions: To assemble the lasagna: Preheat the oven to 400 degrees F. Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg. In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use. In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside. Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm. Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.
Individual Chocolate Souffles 4 tablespoons unsalted butter, plus softened butter, for the ramekins 1/2 cup plus 2 tablespoons granulated sugar, plus more for the ramekins 8 ounces finely chopped bittersweet chocolate 1 teaspoon vanilla extract 3 large egg yolks plus 6 egg whites, at room temperature 1/4 teaspoon cream of tartar Triple Raspberry Sauce, recipe follows Confectioners' sugar, for dusting 1/2 pint raspberries, plus more for garnish 1 cup raspberry sorbet 2 tablespoons seedless raspberry jam 1 teaspoon lemon zest 1 tablespoon unsalted butter Instructions: Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use. Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside. Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture. Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes. Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles. Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce. Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately. In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.
Clementine Cosmo 1/2 cup fresh squeezed clementine juice 4 ounces vodka 2 ounces Triple Sec 1/2 lime, juiced 4 slices clementine, for garnish Instructions: Chill 4 martini glasses by filling each with ice and cold water. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously. Empty the martini glasses of ice water and strain the mixture between the 4 glasses. Float a slice of clementine in each glass and serve immediately.
Orange Cranberry Pear Relish 1 small navel orange 1 12-ounce bag fresh or frozen cranberries 1 Bartlett pear, cored and cut into large chunks 1/2 cup light brown sugar Kosher salt 3 tablespoons toasted and coarsely chopped pecans Instructions: Wash and dry orange. Cut orange, with peel, into small wedges and place in a food processor. Add cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for 2 hours or up to 2 days. Just before serving, stir in the pecans.
Skillet Deep Dish Pizza 4 tablespoons extra-virgin olive oil 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links) 2 tablespoons unsalted butter, softened 1 pound fresh pizza dough, at room temperature 10 ounces whole milk low-moisture mozzarella, thinly sliced 1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes 3 cloves garlic, minced 1 tablespoon dried oregano 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides. The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.
Grilled Tuna Pan Bagnat 2 tuna steaks, 8 ounces each 1 tablespoon olive oil, plus 1/2 cup Salt and freshly ground pepper 1/2 small red onion, finely chopped 1/2 cup chopped Sweet 100 tomatoes, or very small grape tomatoes 1 tablespoon anchovy paste 1/4 cup fresh lemon juice 3 to 4 tablespoons Dijon mustard Pinch red pepper 3 tablespoons capers, drained 12 basil leaves, cut into chiffonade 1 French baguette Instructions: Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes. Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and then season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine. Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces.
Grilled Pimento Cheese Sandwiches 8 ounces cream cheese, at room temperature 2 tablespoons mayonnaise 8 ounces sharp Cheddar, shredded 8 ounces aged Gouda, shredded 1 roasted red pepper, diced (about 1/2 cup) Kosher salt and freshly ground black pepper 8 slices cracked wheat bread 3 tablespoons mayonnaise or softened unsalted butter Instructions: For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there. For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese. Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately. Reserve any remaining pimento cheese in the refrigerator for up to 3 days.
Apple-Bacon Galette 6 slices bacon 1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting 1/2 cup sugar 5 tablespoons cold unsalted butter, cut into pieces 4 assorted apples (such as McIntosh and Granny Smith) 4 assorted apples (such as McIntosh and Granny Smith) 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1 large egg, beaten Maple syrup, for brushing Instructions: Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes. Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour. Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use. Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling. Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
Spiced Beef Roast 1 tablespoon ground allspice 2 teaspoons ground mace 1 teaspoon ground cloves 1 tablespoon ground black pepper 2 tablespoons sliced garlic 10 sprigs fresh thyme 350 ml (1/2 bottle) red wine 8 pounds rolled rib-eye roast, trussed Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 large carrots, roughly chopped 2 medium onions, roughly chopped 1 head garlic, peeled and smashed 2 celery stalks, roughly chopped 6 sprigs fresh thyme Instructions: Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day. Remove roast from the marinade, and let sit at room temperature for 1 hour before browning. Preheat oven to 275 degrees F. Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown. Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot. Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours. Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.
Pink Derby 3 ounces Kiwi-Watermelon-Lime Juice, recipe follows 2 ounces bourbon 1 teaspoon honey Kiwi slice, for garnish 2 kiwis, peeled 1 1/4 cups chopped watermelon 2 large, juicy limes, peel and pith removed Instructions: Combine the Kiwi-Watermelon-Lime Juice, bourbon, honey and a splash of water in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a cocktail glass. Garnish with a kiwi slice. Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
Twice Baked Potato Casserole 1 pound thin bacon 16 russet potatoes 6 tablespoons canola oil 4 sticks (1 pound) salted butter, plus more for buttering baking dish 2 cups sour cream 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping 2 cups whole milk 4 teaspoons seasoned salt 6 green onions, sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cook the bacon in a saute pan until crispy; let cool and then crumble. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Roasted Lamb with Mint Chimichurri One 4-pound boneless leg of lamb, trimmed of excess fat, at room temperature 3/4 cup olive oil Kosher salt and freshly ground black pepper 3/4 cup fresh mint leaves 3/4 cup fresh parsley leaves 1/4 cup fresh oregano leaves 2 cloves garlic 1 serrano pepper, stem removed 3 tablespoons lime juice Instructions: Preheat the oven to 450 degrees F. Rub the lamb with 1/4 cup of the olive oil and season both sides with salt and pepper. Arrange the lamb fat-side up on a roasting pan and roast 15 minutes. Lower the temperature to 350 degrees F and roast until golden brown and a meat thermometer inserted in the center of the lamb reads 130 degrees F, another 25 to 30 minutes. While the lamb roasts, make the chimichurri. Combine the mint, parsley, oregano, garlic, serrano and 1 teaspoon salt in a food processor and blend. With the machine running, drizzle in the lime juice and remaining 1/2 cup olive oil and process just until fully combined. Taste and season with salt and pepper. Remove the lamb from the oven and allow it to rest for 10 minutes. This will allow the juices to redistribute and the lamb will continue to cook. The temperature should read 140 degrees F. Slice the lamb against the grain and add to a platter. Top with some of the chimichurri and serve the remaining sauce alongside the meat at the table.
Quick S\u2019mores Funnel Cakes 2 cups just-add-water pancake mix 2 teaspoons sugar 1/4 cup finely ground graham cracker crumbs, plus more for topping Peanut oil, for frying 1 cup heavy cream 1 cup marshmallow creme 1/2 teaspoon pure vanilla extract 1 bar milk chocolate, refrigerated Instructions: Make the funnel cakes: Whisk the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar and graham cracker crumbs. Rest the batter for 10 minutes. Make the topping: Beat the heavy cream, marshmallow creme and vanilla together in a large bowl with a mixer until smooth and easy to drizzle. Refrigerate until ready to use. Fry the funnel cakes: Add 1 inch peanut oil to a large pan with straight sides and heat the oil to 365˚ F. Line a baking sheet with paper towels. Working in batches, transfer the batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour some of the batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to the baking sheet. Repeat with the remaining batter. Drizzle the marshmallow topping over the funnel cakes and shave the chocolate over the tops. Sprinkle with graham cracker crumbs.
Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2-inch thick, in a coil 2 sheets commercial puff pastry, thawed 2 tablespoons Dijon mustard 1 egg, beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature. Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately.
Chicken Mole 1 chicken (3 to 4 pounds), cut into 6 pieces 5 black peppercorns Kosher salt 1/2 cup sesame seeds 5 whole cloves 1 cinnamon stick 1/2 teaspoon anise seeds 1/4 teaspoon coriander seeds 6 dried guajillo chile peppers 4 dried ancho chile peppers 6 tablespoons canola oil 1/4 cup raisins 1/4 cup whole blanched almonds 1/4 cup hulled pumpkin seeds 2 6-inch corn tortillas, torn into pieces 1 2.7-ounce disk Mexican chocolate, broken into pieces Pinch of sugar Instructions: Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender. Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt. Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds. Photgraph by Con Poulos
Mixed Berry Cobbler Nonstick cooking spray Two 12-ounce bags frozen mixed berries, thawed (about 6 cups) 1/4 cup whole-wheat flour 1/4 cup sugar 1 orange, zest finely grated (about 2 teaspoons) 1/4 cup whole-wheat flour 1/4 cup all-purpose flour 2 tablespoons plus 1 teaspoon sugar, divided 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons chilled unsalted butter, cut into small pieces 1/3 cup low-fat buttermilk 2 tablespoons canola oil Instructions: Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray. For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside. For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
Cumin Crab Canapes 6 slices brioche or challah bread 2 (7-ounce) cans lump crabmeat 2 tablespoons mayonnaise 1 heaping teaspoon ground cumin 1 teaspoon hot sauce 1 teaspoon fresh lime juice 2 teaspoons chives, chopped Pinch salt Chives, for garnish Instructions: Preheat the oven to 350 degrees F. Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside. Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.
Sunny's Fruity Limoncello Spritzer Ice 8 maraschino cherries, for garnish 4 lemon slices, cut in half, for garnish 4 orange slices, cut in half, for garnish 4 ounces limoncello, such as Caravella 2 ounces whiskey, such as Angel's Envy 2 ounces orange juice 2 tablespoons maraschino cherry juice 12 ounces sparkling water or club soda Instructions: Add ice to 4 tall highball glasses. Then top each glass with 2 maraschino cherries, 1 lemon and 1 orange slice. Fill a drink shaker with ice, and then add the limoncello, whiskey, orange juice and maraschino cherry juice. Shake vigorously for 10 seconds. Strain and pour into a pitcher. Add the sparkling water to the pitcher and gently stir. Pour into the prepared glasses and serve.
Omelets Yield: 1 servings Butter 3 eggs, lightly beaten 1 tablespoon water Salt Pepper Crumbled bacon Chopped tomato Chopped green pepper Sliced scallion Chopped onion Cheddar cheese Feta cheese Mushrooms Instructions: Melt butter over medium high heat in an eight inch non-stick skillet. Add vegetables which may need to be cooked, for example, onions, peppers or mushrooms. Cook vegetables for 2 minutes. In a small bowl, beat eggs with water and season with salt and pepper. Pour into pan and stir. Allow eggs to cook for 1 minute and then top with cheese or other toppings. When only a small amount of egg liquid remains, carefully fold omelet in half. Slide onto plate and serve warm.
Sausage Cornbread Stuffing Extra-virgin olive oil 1 large onion, small dice 3 ribs celery, small dice Kosher salt 1 pound spicy sausage, casing removed, broken into bite-size chunks 3 cloves garlic, smashed and finely diced 3/4 cup coarsely chopped walnuts 10 sage leaves, finely chopped 3 sprigs rosemary, leaves finely chopped 10 cups stale cornbread, cut into 1-inch cubes 2 cups dried cranberries 3 to 4 cups chicken stock Instructions: Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat. In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish. Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Sweet Potato and Chicken Lavash Wraps 6 tablespoons unsalted butter 1 onion, finely diced 1 large red jalapeno pepper (1/2 sliced, 1/2 minced; remove seeds for less heat) 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 1 tablespoon grated peeled fresh ginger 1 tablespoon curry powder 1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick Kosher salt and freshly ground pepper 3 cups shredded rotisserie chicken (about 12 ounces) 4 9-inch-square lavash flatbreads 1/4 cup fresh cilantro Instructions: Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes. Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper. Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half.
Mashed Potatoes with Pesto and Whipped Cream 2 pounds medium russet potatoes Kosher salt 1/2 cup heavy cream 1 cup whole milk, warmed 1/2 to 1 stick unsalted butter, at room temperature 1/2 cup pesto Freshly ground black pepper Instructions: Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes. Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside. Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl. Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.
Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra-virgin olive oil 1/2 cup almond or safflower oil Salt and freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens, such as curly endive, chicory, and baby lettuce, cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn, and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
Rice and Beans 1/2 cup dried kidney beans, soaked overnight, drained 2 cups unsweetened coconut milk 1 1/2 garlic cloves, minced 4 scallions, finely chopped 1/2 sprig fresh thyme, finely chopped 1 1/2 cups uncooked rice 1 1/4 cups water 1 teaspoon salt 1/2 tablespoon sugar Salt and ground black pepper Instructions: In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Bring to a boil, then lower the heat and simmer, covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve.
Colette's Chocolate Cake 2 cups sugar 1 cup unsweetened cocoa 1 cup vegetable shortening 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3 cups all-purpose flour 2 eggs, at room temperature 1 cup milk, at room temperature 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup hot, strong coffee Instructions: Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scraping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.;
Cali-talian 7 Layer Dip 1/2 cup ricotta cheese 1/4 cup sour cream 1/2 teaspoon Calabrian chile paste 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt One 15-ounce can cannellini beans, drained and rinsed 1/4 cup prepared pesto 3 tablespoons freshly squeezed lemon juice (from about 1 lemon) 1 cup shredded Parmesan 1 1/2 cups chopped arugula or romaine 1/2 cup chopped sun-dried tomatoes in oil, drained 1/2 cup pitted kalamata olives, sliced 1 avocado, diced Pita chips and celery sticks, for serving Instructions: Combine the ricotta, sour cream, chile paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly. Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve. Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks.
Sugar and Spice Butternut Squash 2 packages (8 ounces each) prepared cut butternut squash, Earth Exotic 1/2 cup cranberry-walnut salad dressing, Newman's Own 1 tablespoon butter, melted 1 tablespoon brown sugar, C&H 1/4 teaspoon cayenne pepper, McCormick Instructions: Preheat oven to 375degreesF. Line a baking sheet with aluminum foil; set aside. In a medium bowl, stir together squash, salad dressing, melted butter, brown sugar, and cayenne pepper until well combined. Transfer to prepared baking sheet. Bake in preheated oven for 20 to 30 minutes or just until tender. Serve warm.
Mamo's Apple Strudel 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips Juice of 1 lemon 1 large can pineapple, drained and diced 3/4 cup sugar Pinch salt 1/2 cup finely chopped nuts 2 sticks unsalted butter 1/4 cup vegetable oil 1 pound package phyllo dough Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs Instructions: As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice. Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts. Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container. Preheat the oven to 350 degrees F. In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat. On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough. Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down. Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture. Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning. Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture. Cut into pieces while still hot so the crust won't break.
Gingerbread Cake with Cream Cheese Frosting 2 1/2 cups all-purpose flour (see Cook's Note) 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon fine salt 3/4 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup unsulphured molasses 1 cup boiling water 8 tablespoons (1 stick) unsalted butter, at room temperature One 8-ounce package cream cheese, at room temperature 4 cups (1 pound) confectioners' sugar 1 teaspoon pure vanilla extract Milk, as needed for thinning 1/2 cup white chocolate chips 20 to 24 mini gingerbread men cookies, depending on size Red, green and white nonpareils, for sprinkling Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round. Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside. Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled). Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth. Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment. For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable. Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies. For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces. Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
Apple Tart Runway Classic Puff Pastry, store bought 2 large egg yolks 1 large egg Whole milk 1/4 cup chunky applesauce 4 to 5 Granny Smith apples Apricot Glaze, recipe follows 1/4 cup apricot jam 1 tablespoon water Instructions: For the filling: Prepare the puff pastry as directed in the recipe and preheat the oven to 400 degrees F (204 degrees C). When the puff pastry is ready to roll, place it on a lightly floured work surface and use a rolling pin to roll it into an 8 by 18-inch rectangle. Place the rectangle on the work surface with the long side facing you. Use a sharp paring knife to cut 2 (1 by 18-inch) strips from the top of the dough. Place the remaining rectangle on a parchment paper-covered baking sheet. Egg wash: Combine the egg yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Use a pastry brush to brush a 1-inch border of egg wash along each long side of the rectangle on the baking sheet. Place 1 of the thin strips on each side of the rectangle, over the egg wash. Try to keep the strips straight and even. These edges will keep the filling inside the tart shell, as they rise slightly higher than the rest of the tart. Brush the tops of the 2 strips with egg wash. Use an offset spatula to spread the applesauce down the center of the tart shell. Filling: Peel, core, and halve the apples. Slice each half into 1/4-inch-thick slices and lay them lengthwise on the tart, overlapping the slices slightly. Use a pastry brush to brush egg wash over the tops of the apple slices. Sometimes I make a decoration along the edge of the dough on the long sides of the tart. To do this, I gently press the tips of my first and second fingers into the dough, right at the edge. Then I use the back of a paring knife to mark the spot between my 2 fingers by pushing the dough in 1/4-inch. I repeat this all along the long sides to give the tart a scalloped edge. Place the tart in the oven and bake until the sides have risen slightly and the tart is golden brown, about 25 minutes. Check the bottom of the tart by lifting it slightly off the parchment paper using an offset spatula. You want to be sure the bottom is fully baked or the tart will be soggy. Remove from the oven and cool on a wire rack. Use a pastry brush to glaze the tart with the apricot glaze. This will add shine and sweetness to the baked tart. It is best to serve this tart within a few hours of removing it from the oven. VARIATION: If you blind bake the dough, you can cover it with fresh raspberry jam and top with fresh raspberries as another alternative. Mix the apricot jam with the water in a small microwaveable bowl and heat on high power or in a non-reactive 1-quart heavy-bottomed saucepan over medium heat until liquid. Brush it on with a pastry brush. The glaze can be stored in the refrigerator in an airtight container for up to 3 days.
Spicy Sausage and Broccolini Panini 1/4 cup olive oil 4 ounces spicy Italian sausage, loose 1 bunch broccolini, trimmed and chopped 1/4 teaspoon kosher salt 2 cups shredded aged provolone 8 slices white bread Instructions: Place a medium skillet over medium-high heat. Add 1 tablespoon of olive oil and the sausage to the skillet and cook, stirring often and breaking the sausage apart with the back of a wooden spoon, until the sausage is cooked and beginning to brown, about 4 minutes. Add the broccolini and salt and continue to cook until the broccolini is tender, an additional 6 minutes. Allow the mixture to cool. In a medium bowl, mix together the sausage mixture and provolone until combined. Place 4 slices of bread on a cutting board and divide the mixture evenly among the slices. Top with the remaining slices of bread. Heat a large skillet or griddle over medium heat. Brush with 1 1/2 tablespoons of the remaining oil and place 2 sandwiches in the skillet. Cook until lightly browned and crispy on the bottom, about 3 minutes. Flip the sandwiches and cook until crispy on the bottom and the cheese is melted, an additional 3 minutes. Continue with the remaining oil and sandwiches. Cut into squares or triangles and serve.
Panqueques 1 cup flour 1 egg yolk 1 1/4 cups milk 1 tablespoon butter Dulce de leche, recipe follows 1/4 cup rum 1 tablespoon sugar 4 cups milk 2 cups sugar 1 teaspoon sodium bicarbonate Vanilla extract Instructions: Mix flour, egg yolk, and milk into a smooth, thin crepe batter. Heat a crepe pan on medium low and melt 1/4 teaspoon of the butter. Add 1 tablespoon of batter, and flip the crepe after it sets. Fill it with dulce de leche, and set aside. After making all the crepes, heat the rum with sugar, when it ignites, pour over the crepes and serve at once. Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.
Maine Lobster Macaroni Cheese with Truffle Oil 1 pound lobster meat 2 tablespoons grapeseed oil 1 pound dried macaroni pasta 1/2 cup butter (1 stick) 1 cup chopped white onion 2 cloves chopped garlic 1/2 cup all-purpose flour, or as needed 2 bay leaves 1 cup fish stock or vegetable stock 1/2 cup heavy cream 2 cups sharp shredded Cheddar (8 year-old aged if you can get it) Salt White pepper White truffle oil (2 or 3 tablespoons) 1/4 cup chopped fresh chives Instructions: Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to \cook out,\ then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.
Bumbleberry Fool Parfait 4 cups mixed berries, plus more for garnish 1 1/4 cups sugar 2 teaspoons fresh lemon juice 6 cups heavy cream 2 teaspoons vanilla extract Mint, for garnish Instructions: Place your berries in a blender and add the sugar and lemon juice. Blend until nice and smooth. Place a fine-mesh strainer over a large bowl and strain the blended berries, pressing on the solids with a spoon or spatula to get all the juices into the bowl. You only want the juice, not the seeds, so throw the solids away. Reserve about 1 cup of the berry puree in a small bowl, the rest will be for the topping. Cover and pop in the fridge until ready to assemble your parfaits. Whip the cream and vanilla in a large bowl until stiff peaks form. Gently fold the reserved berry puree into the whipped cream. Fill a pastry bag with this berry cream and pipe into 6 tall sundae cups. (If you're not serving right away, you can keep the cream in the pastry bag in the fridge.) Layer the parfait glasses with whole berries, more berry cream and drizzle at the end with the reserved berry puree. Garnish with a few more whole berries and some mint.
Asian Watermelon Salad 1/3 cup peanut or vegetable oil 2 small shallots (1 thinly sliced, 1 finely chopped) Kosher salt Juice of 3 limes 1 tablespoon fish sauce 1 tablespoon soy sauce 1 clove garlic, minced 1 2-inch piece ginger, peeled and minced 1 red jalapeno pepper, thinly sliced 4 cups chopped seedless watermelon 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh basil 1/3 cup chopped fresh mint 3 tablespoons cocktail peanuts, roughly chopped Instructions: Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.
Gyro Meat with Tzatziki Sauce 1 medium onion, finely chopped or shredded 2 pounds ground lamb 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Tzatziki Sauce, recipe follows 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Instructions: Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups
Classic Rice Krispie Treats Nonstick cooking spray 4 tablespoons unsalted butter One 10-ounce bag mini marshmallows 6 cups crispy rice cereal, such as Rice Krispies 1 teaspoon pure vanilla extract Pinch kosher salt Decorative toppings, optional (see Cook's Note) Instructions: Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note). Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
\Almost Famous\ Corn Pudding Three 15-ounce cans creamed corn Three 8-ounce boxes cornbread mix 4 large eggs 6 cups fresh or frozen corn kernels 2 cups sour cream 1/2 cup sliced scallions (green and white parts) 1 1/2 sticks (12 tablespoons) unsalted butter 8 ounces mascarpone Kosher salt and freshly cracked black pepper Unsalted butter, for the Dutch oven Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine. Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve! (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
Cosmopolitan 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. triple sec 1 oz. cranberry juice Instructions: In a shaker with ice, add Smirnoff No.21 Vodka, triple sec, and cranberry juice. Shake and strain into a martini glass. Garnish with lemon twist.;
Silver Salmon Martini 1 teaspoon sugar 1-ounce vodka 1-ounce silver rum (recommended: Bacardi) 1/2-ounce pineapple juice 1/2-ounce grape juice 1/2-ounce pink lemonade 1/2 teaspoon caviar or salmon egg roe Instructions: Place sugar in a small saucer. Dip the rim of the glass in water and press rim into the sugar to coat. Mix all ingredients, except caviar or salmon egg roe, in a shaker. Put the caviar on the bottom of the glass and pour the drink over the caviar.
Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish 1 pound 10 ounces unbleached flour 2 tablespoons baking powder 1 teaspoon salt 1 pound 4 ounces sugar 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance) 1/2 cup plus 2 tablespoons water 1 tablespoon egg replacer (recommended: Ener-G) 1 1/2 cups plus 2 tablespoons soy milk 1 tablespoon vanilla extract 2 cups kiwi puree, store-bought 8 ounces sugar 1/4 cup water 1/4 cup cornstarch 1 tablespoon lemon juice 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance) 1/2 teaspoon lecithin 5 ounces strawberry puree, store-bought 1 pound 8 ounces powdered sugar 1 tablespoon lemon juice 1 tablespoon rum 36 large strawberries, washed and dried 1/2 cup rum 1/2 cup strawberry rum frosting Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners. Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely. For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip. For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip. For the shooters: Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout. Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter.
Jam Cake With Peanut Streusel 3 tablespoons unsalted butter, plus more for the pan 1/2 cup sugar 1 cup unsalted roasted peanuts 2 teaspoons grated orange zest 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 large eggs 1 cup sour cream 1 cup no-sugar-added raspberry jam Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving a 2-inch overhang on all sides. Lightly butter the paper. Prepare the streusel: Pulse the butter, sugar, peanuts, orange zest and vanilla in a food processor just until the nuts are coarsely chopped. Make the cake: Sift the flour, baking powder, baking soda and salt through a fine sieve into a large bowl. Beat the butter and sugar in a separate bowl with a mixer on medium-high speed until pale, about 5 minutes. Add the eggs, scrape down the sides of the bowl and beat on medium speed until fluffy, about 4 minutes. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and finish mixing by hand (do not overmix). Pour half of the batter into the prepared pan and smooth the top. Sprinkle with half of the streusel and dollop with half of the jam. Spread the remaining batter on top. Sprinkle with the remaining streusel and top with the remaining jam. Bake until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Transfer the pan to a rack and let the cake cool completely, then lift out the cake by the parchment paper and cut into squares.
Chiles en Nogada 12 Poblano chiles, roasted and peeled 1 cup ground veal 1 cup ground pork (with 30 percent fat content) 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/4 cup vegetable oil 1/2 medium onion, finely chopped 1/2 cup almonds, chopped and toasted 1/2 cup pine nuts, toasted 2 cups chopped cactus 1/2 cup raisins 1 bunch epazote, chopped 1 1/2 cups fresh walnuts, skinned 1 cup milk 1 cup cream Seeds from two ripe pomegranates 2 tablespoons fresh parsley, finely chopped Instructions: Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the salt and pepper. In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done. Remove the meat mixture from the heat and let cool. Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce. Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well. Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.
Amaretto Chocolate Chip Cookie Sandwiches 1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup (packed) golden brown sugar 1 cup granulated sugar 2 large eggs, room temperature 3/4 teaspoon pure almond extract 1 (12-ounce) bag semisweet chocolate chips 1 cup whole almonds, toasted and chopped 3 pints vanilla ice cream, softened slightly 1/3 cup amaretto liqueur Instructions: Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature. To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.
Pumpkin Spice Latte Whoopie Pies 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon pure vanilla extract 1 large egg, at room temperature 1 cup pure pumpkin puree 2 tablespoons milk 2 teaspoons instant coffee granules 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/4 teaspoon salt Orange, yellow and white nonpareils, for decorating Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute. Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter. Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes. Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.
Frozen Hot Chocolate 4 ounces bittersweet chocolate 1 1/2 tablespoons unsweetened cocoa powder 1 1/2 tablespoons sugar 1/2 cup half-and-half 1 1/2 cups whole milk 4 tablespoons coffee liqueur or brewed espresso 1 teaspoon pure vanilla extract 4 cups ice Sweetened Whipped Cream, for serving (recipe follows) Grated bittersweet chocolate, for garnish Straws, for serving 1 cup cold heavy cream (8 ounces) 2 1/2 tablespoons sugar 1 teaspoon pure vanilla extract Instructions: Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside. Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm).
Instant Pot Chicken Cacciatore 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3 strips bacon 1 medium onion, chopped 2 medium carrots, chopped 2 cloves garlic, minced 3 tablespoons tomato paste 1 tablespoon fresh thyme leaves 3/4 cup red wine 1/4 cup chopped fresh flat-leaf parsley Serving suggestion: polenta Instructions: Turn a 6-quart Instant Pot® to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken. Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.) Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta.
Baby Squash in Brown Butter 2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash) 1 stick butter Salt and pepper Instructions: Preheat oven to 350 degrees F. In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes. In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season. Place pan in oven and let the squash finish cooking, approximately 15 minutes. **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Chocolate Grasshopper Whoopie Pies with Minty Green Buttercream 2/3 cup (53 grams) Dutch-processed cocoa powder 1/2 cup (118 milliliters) very hot tap water 1 teaspoon espresso powder (optional) 1 cup packed (200 grams) light brown sugar 1/2 cup (118 milliliters) vegetable oil 2 teaspoons vanilla extract 1 large egg 1/4 cup (59 milliliters) buttermilk 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups (227 grams) all-purpose flour 1/2 cup (113 grams) unsalted butter, at room temperature 1/2 teaspoon peppermint extract 1/4 teaspoon kosher salt 2 cups (240 grams) confectioners\u2019 sugar 2 to 3 tablespoons heavy cream, at room temperature 1 to 2 drops green food coloring Green sparkling sugar for decorating Instructions: Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets. To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don\u2019t overmix. Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter. To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners\u2019 sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.
Chicken and Sausage Sandwiches with Fried Bell Peppers 2 tablespoons olive oil, divided 2 medium red bell peppers, seeded and sliced into thin strips 1 cup onion sliced into half-moons Salt and freshly ground black pepper to taste 1 pound cooked shredded chicken 1 cup diced chorizo, andouille, or other cooked spicy sausage 2 tablespoons balsamic vinegar 4 long rolls (submarine or hoagie rolls) Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through. Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.
Roasted Arctic Char with Leeks and Horseradish Cream 1 pound leeks, white and light green parts (about 4 large leeks) 2 tablespoons unsalted butter 2 tablespoons minced fresh thyme leaves Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1/2 cup apple cider 1/3 cup heavy cream 1 tablespoon brandy or Calvados 1/4 cup chopped flat-leaf parsley 1 whole book-boned arctic char (about 4 pounds),* head and tail removed, if desired Olive oil, for brushing 1 cup sour cream 1/3 cup prepared horseradish, drained Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper Instructions: 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain. 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley. 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper. 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes. Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving. 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.
Positano Pizzas 1 pint cherry tomatoes 4 cloves garlic, peeled and smashed 2 sprigs fresh basil 1/2 teaspoon salt Extra-virgin olive oil 1 pound pizza dough 1/2 cup grated mozzarella 1/2 cup grated Parmesan 1/2 teaspoon dried oregano Instructions: Preheat the oven to 375 degrees F. Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool. Increase the oven temperature to 425 degrees F. On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly. Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano. Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.
Bruschetta 1 baguette Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
Dom's Salsa and Guacamole 5 to 6 Roma tomatoes, diced 8 to 10 scallions, chopped to just past where they turn green 1 cup loosely packed fresh cilantro leaves and stems, finely chopped 1 cup loosely packed fresh cilantro leaves and stems, finely chopped 2 teaspoons red wine vinegar 1 to 2 cloves garlic, finely chopped to almost a paste Zest of 1 lime and juice of 2 limes Zest of 1 lime and juice of 2 limes 1/2 jalapeno chile pepper, seeded and finely chopped 1/2 teaspoon kosher salt 1/2 teaspoon ground white pepper 1 ripe avocado, roughly mashed Instructions: Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and chile pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again. Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine.
Kashk One\u202f32-ounce\u202ftub\u202fwhole-milk yogurt Kosher salt\u202f Instructions: Scoop\u202fthe yogurt\u202finto\u202fa large pot and add\u202f2 cups\u202fwater. Whisk\u202funtil\u202fthe water is fully incorporated and there are\u202fno lumps.\u202fPlace the pot over\u202fmedium heat and stir constantly until\u202fthe\u202fyogurt\u202fcomes to a boil,\u202f15 to 20 minutes. Reduce the\u202fheat to medium-low\u202fand simmer, stirring occasionally,\u202funtil the yogurt is\u202fpretty thick\u202fand\u202fhas lightly splattering bubbles,\u202fabout\u202f1\u202f1/2\u202fhours. The yogurt will separate and most of the water should be evaporated.\u202fRaise the heat to\u202fmedium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige,\u202f20 to\u202f30 minutes.\u202fRemove from the heat\u202fand let\u202fcool for 20 minutes.\u202f\u202f Pour the\u202fkashk\u202finto a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end\u202fup with dry pulp. Place the\u202fkashk\u202fin a blender,\u202fadd\u202f1/2\u202fcup water and blend on high\u202fspeed\u202funtil\u202fcreamy, about\u202f1\u202fminute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon\u202fsalt and blend\u202fto incorporate. The\u202fkashk\u202fshould taste somewhat salty and sour.\u202fAdd more salt, if needed. Adjust the consistency if desired with a little bit of water. The\u202fkashk\u202fwill keep\u202fin an airtight container in the refrigerator\u202ffor up to 5 days. Stir before using.\u202f\u202fYou can also freeze the\u202fkashk\u202ffor up to 2 months. Thaw in the refrigerator, then stir\u202fbefore using.\u202f\u202f
Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette 4 ounces fresh foie gras 1/2 pound butter 2 tablespoons olive oil 3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces 1/2 pound peeled Yukon Gold potatoes, quartered 2 tablespoons milk, warm 2 tablespoons chopped parsley 1 teaspoon lemon zest 1 teaspoon chopped garlic 12 large sea scallops 1 can truffle juice (14 ounces) 1 can truffle peelings (5 ounces) One 8-ounce bottle truffle oil 1 cup Ruby Port 2 cups extra virgin olive oil 1 tablespoon seasoned rice vinegar 1 tablespoon sherry vinegar Instructions: For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate. For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool. For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler. For the gremolata: Combine chopped parsley, lemon zest and garlic. Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm. For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool. Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered. For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.
Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale 1 cup mayonnaise 1 teaspoon finely chopped garlic 1 poblano pepper, roasted, peeled, seeded and diced 2 tablespoons fresh lime juice Salt and freshly ground pepper 4 large eggs, lightly beaten Salt and freshly ground pepper 2 cups seasoned all-purpose flour 2 cups seasoned blue cornmeal 4 red snapper fillets (about 6 ounces each) 1/2 cup vegetable oil 2 pounds kale, center stalks removed 4 tablespoons unsalted butter 1 cup heavy cream 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Instructions: Green Chile Aioli: Combine all ingredients in a blender and blend until smooth. Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli. Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.
Braised Collard Greens 2 tablespoons unsalted butter 3 cloves garlic, smashed 1 large onion, chopped Kosher salt and freshly ground pepper 1 tablespoon Cajun seasoning 3 smoked ham hocks (about 1 1/2 pounds) 4 cups low-sodium chicken broth 2 large bunches collard greens (about 3 pounds), chopped 1 cup apple cider vinegar Instructions: Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours. Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
Jicama Slaw 5 cups shredded Napa cabbage 1 cup shredded carrots 2 cups matchstick cut jicama 1/2 cup finely diced red onion 1/4 cup chopped fresh parsley 3 Tbs. celery seeds 1 Tbs. sugar 1/4 cup apple cider vinegar 1/2 cup canola oil salt and pepper to taste Instructions: Combine all ingredients in a large mixing bowl and toss well. Cover and set aside until serving.
Bacon, Egg and Cheese Turnovers 4 slices bacon 5 large eggs 2 tablespoons chopped chives 4 ounces shredded whole-milk mozzarella 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper A few shakes hot sauce, such as Tabasco 1 sheet frozen puff pastry, thawed in the refrigerator overnight 6 ounces scallion cream cheese, at room temperature (or 6 ounces plain cream cheese mixed with 2 scallions, finely chopped) Everything Bagel Topping, recipe follows Ketchup, for serving 1 teaspoon sesame seeds 3/4 teaspoon poppy seeds 1/2 teaspoon dried minced garlic 1/2 teaspoon dried minced onion 1/4 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside. Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella. Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce. On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges. Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven. Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
Two-Tone Potato Salad 2 baking potatoes (about 1-1/4 pounds) 2 sweet potatoes (about 1-1/4 pounds) Salt 1/3 cup mayonnaise 2 tablespoons Dijon-style mustard 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons capers, drained 2 tablespoons chopped pitted green olives (with or without pimientos) Freshly ground black pepper 2 stalks celery (with leaves if possible), finely chopped 2 hard cooked eggs, coarsely chopped (optional) 3 scallions, finely chopped 1/2 red onion, finely diced (about 1/2 cup) 1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish 8 pitted black olives, rinsed and blotted dry Instructions: Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander. Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool. Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.
Quickie Coconut Cupcakes 1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 2 teaspoons coconut extract (found on the baking aisle of the supermarket) 1 cup sweetened flaked coconut, finely chopped 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color Licorice whips Crushed peppermint candies Crushed lemon drops Multi-colored jimmies or nonpareils Mini white and dark chocolate chips Small chocolate candies Colored decorating sugars Cereals such as corn pops, fruit rings, or graham cracker cereal squares or graham cracker cereal squares 1 pound unsalted butter, at room temperature 3 pounds confectioners' sugar (3 boxes) 1/4 cup whole milk, at room temperature 1 tablespoon vanilla extract Food coloring, such as yellow, blue, and red, or your favorite Instructions: Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool. When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes. In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Yield: about 8 cups, enough for at least 6 dozen cupcakes Prep Time: 10 minutes Ease of preparation: easy
Deep-Dish Spaghetti Pizza 1 pound spaghetti Nonstick cooking spray, for the springform pan 1/2 cup grated Parmesan 1/4 cup milk 1 teaspoon garlic powder 1 teaspoon kosher salt 2 large eggs, beaten 2 cups shredded mozzarella 2 cups pizza sauce Favorite pizza toppings, such as pepperoni, cooked sausage, bell peppers, onions, mushrooms, etc. 1/2 teaspoon dried Italian herbs Instructions: Cook the spaghetti according to the package directions, then drain and set aside to cool. Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray. In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese. Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.
Roasted Garlic and Balsamic Marinade 1/2 cup balsamic vinegar 1/2 cup dry sherry 2/3 cup olive oil 2 tablespoons strong brewed coffee 6 garlic cloves, roasted 2 shallots, roasted 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves, crumbled 1 tablespoon kosher salt 1 tablespoon cracked black pepper 3 New York strip steaks, 3/4 pound each Instructions: Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.
The Best Lemonade 8 lemons 1/2 cup superfine sugar, plus more to taste 5 cups water Ice cubes Instructions: Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves.
Roasted Fennel Salad 1 fennel bulb, fronds reserved Olive oil, for frying Fleur de sel (sea salt) and freshly ground black pepper 1 organic orange 1/2 small red onion Handful small black olives Handful toasted pine nuts Zest and juice of 1 lemon Instructions: Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter. Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad. Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.
Quick Marinara 1 tablespoon olive oil 2 cloves garlic, minced 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped* 3 tablespoons tomato paste 1 teaspoon dried oregano 1 bay leaf 6 basil leaves, coarsely chopped or torn Salt and freshly ground black pepper Instructions: In a large saucepan heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper.
Fig, Ricotta and Prosciutto Pizzette 1 pound store-bought pizza dough Olive oil, for brushing dough 1 cup ricotta cheese 4 ounces prosciutto, cut into small pieces 6 ripe figs, quartered (or 1/2 cup fig jam) Instructions: Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds. Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
Smoked Salmon Quesadilla 8 flour tortillas, taco size 5 ounces garlic herb cheese, softened (recommended: Boursin) 6 ounces smoked salmon 2 tablespoons capers 1 cup shredded monterey jack cheese 1/2 cup sour cream 1 tablespoon fresh dill, finely chopped 1 avocado, sliced 1 1/2 cups cherry tomatoes, halved 1/2 red onion, sliced Creme fraiche, optional Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.
Chunky Chicken-Vegetable Noodle Soup 2 tablespoons EVOO 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces 3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces 1 large onion, chopped 1/2-inch dice 1 fresh bay leaf 1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces Salt and pepper 2 cloves garlic, sliced 2 leeks, halved lengthwise, cut into 1/2-inch half moons 2 tablespoons tomato paste 2 large tomatoes, grated on large side of box grater 1 to 1 1/2 pounds diced Poached Chicken, recipe follows 2 quarts chicken stock/poaching liquids from Poached Chicken 8 ounces extra-wide egg noodles 2 tablespoons butter 1/4 cup finely chopped parsley or parsley and dill combined 1/4 cup finely chopped parsley or parsley and dill combined A little lemon zest, for garnish 1 whole chicken (4 to 5 pounds) 1 teaspoon whole black peppercorns 2 ribs celery, coarsely chopped 2 cloves garlic, crushed 1 large fresh bay leaf 1 carrot, peeled and coarsely chopped 1 lemon, sliced 1 onion, peeled and quartered Herb bundle of parsley, rosemary and thyme Herb bundle of parsley, rosemary and thyme Salt Instructions: Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat. To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper. Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
Chocorazz Triple Chip Cookies 1 cups unsalted butter, room temperature 1/2 cup butter-flavored shortening (recommended: Crisco) 2 1/2 cups brown sugar 2 eggs 1 tablespoon vanilla extract 1 tablespoon chocolate extract 2 tablespoons raspberry flavoring (recommended: Wilton) 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2/3 cup cocoa powder 2 cups white chocolate chips 2 cups milk chocolate chips 2 cups dark chocolate chips 2 cups macadamia nuts, halved Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar. Add the eggs 1 at a time and mix well. Add the vanilla and chocolate extract and raspberry flavoring, mix well. In a separate bowl, combine the flour, salt, baking soda and cocoa powder. Slowly add to butter mixture and mix thoroughly. With a rubber spatula, stir in the chocolate chips and nuts. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.
Grillades and Baked Cheese Grits 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick 1 tablespoon Essence, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup all-purpose flour, plus more for dusting work surface 1/2 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1/4 teaspoon cayenne 2 cups peeled, seeded, and chopped tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 2 cups beef stock 1/2 cup dry red wine 2 tablespoons finely chopped parsley leaves Baked Cheese Grits, recipe follows 3 tablespoons chopped green onion tops 1 tablespoon cayenne pepper 2 1/2 tablespoons paprika 1 tablespoon dried oregano 2 tablespoons salt 1 tablespoon dried thyme 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 2 tablespoons butter 6 cups whole milk 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 2 cups quick-cooking white grits 2 cups grated sharp white Cheddar Instructions: Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat. Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.) Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley. Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Preheat the oven to 350 degrees F. Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter. Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.
Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi 5 skin-on chicken breasts Salt and freshly ground black pepper Extra-virgin olive oil, for coating the pan Extra-virgin olive oil, for sweating the vegetables 3 sprigs fresh thyme 2 bay leaves 1 carrot, diced 1 stalk celery, diced 1 onion, diced 1 bottle red wine 1 cup balsamic vinegar 1 cup dark chicken stock 2 tablespoons tomato paste 2 tablespoons sugar 4 cups dark chicken stock 2 cups polenta 8 ounces (2 sticks) unsalted butter 4 ounces Gorgonzola cheese, crumbled 4 ounces grated Parmigiano-Reggiano 4 ounces mascarpone 1 tablespoon white truffle oil Salt and freshly ground black pepper Canola oil, for frying 2 bunches kale, julienned Instructions: For the roast chicken: Preheat the oven to 350 degrees F. Season the chicken breasts with salt and pepper. Put a cast-iron pan over high heat until hot. Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes. Transfer the chicken to a baking sheet fitted with a rack. Roast until cooked through, 20 to 30 minutes depending on size. For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil. Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes. Deglaze with the red wine, then add the balsamic and dark chicken stock. Bring to a boil. Add the tomato paste and reduce to a simmer. Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes. Strain and reserve. For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan. Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously. When fully incorporated, lower the heat to simmer. Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes. For the crispy kale: Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up. Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all. Drain on paper towels and set aside for garnish. To finish the polenta: Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed. Finish with the white truffle oil and add salt and pepper to taste. To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls. Put some polenta on top. Slice each chicken breast and put on top of the polenta. Garnish with crispy kale and serve.
New England Pot Roast and Gravy 2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each) 2 1/2 pounds onions 2 1/2 pounds carrots 2 pounds celery 3 gallons beef stock, approximately 2 teaspoons herb de Provence, seasoning blend 1 teaspoon dry thyme, or fresh if available 3 bay leaves Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty) 1 gallon pot roast stock 1 cup beef fat 1 cup all-purpose flour 1/4 cup cornstarch, for shine Garnish: Julienne carrots, celery and onion (just a few for presentation) Instructions: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly. Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top. While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them. To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed. Garnish: Simmer carrots, celery and onion in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat. Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy.

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