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Poached Salmon with Lemon Crisps and Meyer Lemon Cream 2 celery stalks 2 onions 2 carrots 3 bay leaves 2 cups white wine 12 cups water 1 teaspoon peppercorns 1 (4-pound) salmon fillet, skin-off, cut into 12 to 13 portions (approximately 5 ounces each) 5 garlic cloves 2 shallots, sliced 1 Meyer lemon, peel removed and juiced 4 cups white wine 4 cups heavy cream 1 tablespoon turmeric Salt 4 cups vegetable oil 2 lemons 1 1/2 cups rice flour Watercress, for garnish Instructions: For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1. Remove the portions with a spatula and chill until service. See Chef's Note 2. For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.; For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.; For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.
Phyllo Triangles with Goat Cheese and Red Onion 4 tablespoons extra virgin olive oil 8 large red onions, cut in half lengthwise and sliced thin Salt and pepper 8 ounces goat cheese 24 sheets phyllo dough 1 cup melted butter Instructions: In a large skillet, heat oil over low heat. Saute onions until caramelized. Season with salt and pepper and remove from heat. Bring to room temperature. Crumble cheese into cooled mixture and set aside. Preheat oven to 400 degrees F. Butter a flattened sheet of phyllo with a pastry brush. Top with another sheet of dough and brush with butter. Cut dough into 6 (2-inch) strips. Place a1 tablespoon of the onion mixture in the bottom left hand corner of each strip. Begin to fold as you would a flag, until each strip is entirely folded. Continue with remaining dough filling. Brush packets with butter and place on parchment lined sheet pan. Bake for 6 to 8 minutes or until golden.
Rumaki 2/3 cup light brown sugar 1/2 cup soy sauce 1/4 cup canola or vegetable oil 1/4 cup sesame oil One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved 2 tablespoons rice wine vinegar 1/4 teaspoon ground black pepper 2 cloves garlic, finely minced One 1/2-inch piece fresh ginger, grated One 8-ounce can sliced water chestnuts, drained 1 1/2 pounds sliced bacon (approximately 20 slices) 4 ounces chicken livers (approximately 20) 1/4 cup turbinado sugar Instructions: Preheat the oven to 350 degrees F. Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature. Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside. To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used. Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.
Flank Steak with Roasted Root Vegetables 6 carrots, halved crosswise and lengthwise 4 parsnips, halved crosswise and lengthwise 1 turnip, peeled and cut into 1/2- to 3/4-inch wedges 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig Kosher salt and freshly ground pepper 1 flank steak (about 1 1/4 pounds) 2 tablespoons bourbon or low-sodium beef broth 2 tablespoons packed light brown sugar 1 teaspoon horseradish mustard or spicy mustard, plus more for serving 1 clove garlic, smashed Chopped fresh parsley, for topping Instructions: Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes. Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper. Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes. Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Farmers' Market Salad 1 cup shelled walnuts 1/4 cup olive oil 2 tablespoons miso paste 2 tablespoons white wine vinegar 2 teaspoons honey Juice of 1 lemon Freshly ground black pepper Salt Two 5-ounce packages mixed baby greens 2 pears, thinly sliced 4 ounces crumbled feta Instructions: Preheat the oven to 350 degrees F. Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve. In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary. In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
Garlic Mashed Potatoes with Crispy Fried Shallots 3 pounds russet potatoes, peeled and cut into 2-inch dice Kosher salt and freshly ground black pepper 12 large cloves garlic 1/2 cup clarified butter 1 cup whole milk 2 large shallots, thinly sliced 1/2 cup buttermilk 1 cup rice flour Oil, for frying Instructions: Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot. Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes. Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste. Heat 1 inch of oil to 350 degrees F in a high-sided pan. In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain. To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.
Homemade Green Bean Casserole Salt and pepper 1 1/2 pounds green beans, trimmed 3 tablespoons butter 2 shallots, chopped 1/2 pound button mushrooms, chopped 3 tablespoons flour 1 cup chicken stock 1 cup half-and-half 1 can fried onions Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, season with 2 tablespoons salt, and blanch the green beans for 5 minutes. Shock the green beans in a bowl filled with ice water, then remove and set aside to dry. Melt the butter in a large cast-iron pan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms and some salt and pepper, and cook until just softened. Add the flour and stir to coat the mushrooms and shallots. Add the chicken stock, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Add the green beans, then pour the mixture into a 9-by-13-inch baking dish. Bake for 30 minutes. Let the casserole rest for 5 minutes. Sprinkle with fried onions to lend some extra crunch. Serve.
Country Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions, white and green parts 1/2 pound smoked ham slices, 1/2-inch diced Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill. Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch. You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.
Strawberry Chocolate Layer Cake 4 sticks butter, plus more for greasing 3/4 cup cocoa, plus more for dusting 4 cups all-purpose flour 4 cups granulated sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten Four 1-pound boxes ripe strawberries 1/2 cup granulated sugar 2 tablespoons vanilla extract 1 quart heavy whipping cream 1 cup powdered sugar 3 cups hazelnut chocolate spread, such as Nutella Instructions: For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa. In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks. For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid. Whip together the powdered sugar and cream and set aside. Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.
Shrimp Moska 1/4 cup olive oil 2 pounds jumbo shrimp (whole, unpeeled, green) 1 small sprig fresh oregano, finely chopped (or use dried) 1 small sprig fresh rosemary, finely chopped (or use dried) Coarse black pepper, salt 3 bay leaves 6 garlic cloves, peeled and chopped fine 1/2 cup dry white wine Instructions: Heat the oil in a large pan and when hot add the shrimps (unpeeled), the oregano, rosemary, black pepper, salt, bay leaves and garlic. Saute gently for 5 minutes. Add the white wine and cook gently another 5 minutes, or until the wine is reduced to a syrup. Place on serving dish and pour over aromatic sauce.
Glazed Salmon with Spiced Carrots 4 tablespoons extra-virgin olive oil, plus more for the pan 1 pound carrots, thinly sliced 2 tablespoons honey or agave nectar 1 tablespoon Dijon mustard 2 tablespoons fresh lime juice, plus lime wedges for serving 4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick) Kosher salt and freshly ground pepper 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Pinch of ground cinnamon 1/3 cup roughly chopped fresh mint 1/4 cup sliced almonds Instructions: Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes. Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes. Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
Almond Layer Cake With White Chocolate Frosting 1 stick unsalted butter, at room temperature, plus more for the pans 2 cups cake flour, plus more for dusting 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup blanched almonds 5 large egg whites 1 cup whole milk 2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 1/2 cups granulated sugar White nonpareils or sprinkles, for topping (optional) 8 ounces white chocolate, coarsely chopped 2 8-ounce packages cream cheese, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup confectioners' sugar Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.) Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.) Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the \crumb coat\; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
Rainbow Fruit Skewers with Chocolate-Dipped Strawberries 1 kiwi, peeled 1 large orange, peeled 1/2 cup blueberries 1 cup pineapple chunks 12 chocolate dipped strawberries, recipe follows 2 1/2 ounces dark chocolate 1 pound strawberries, washed and trimmed Instructions: Cut the kiwi and orange crosswise into 4 rounds, then cut each round into 3 pieces, so you end up with 12 pieces of each fruit. To prepare the skewers, put 2 blueberries about 1/3 of the way down the skewer, add a piece of kiwi, a pineapple chunk, a piece of orange, and top with a chocolate dipped strawberry.; Line a tray with waxed paper. Break up the chocolate into small pieces and place about two thirds of it into the bowl of a double boiler over barely simmering water. Make sure that the bottom of the bowl does not touch the water. Stir occasionally, very gently, until the chocolate has melted, about 1 minute. Remove the bowl from the double boiler and add the rest of the chocolate, stirring gently until it has melted. Dip the strawberries in the chocolate, place on the waxed paper and chill in the refrigerator for 15 minutes until chocolate is set.
The Sauve Margarita 2 ounces Cuervo 1800 Anejo 2 ounces fresh squeezed lime juice 1 3/4 ounces Grand Marnier Instructions: Pour all ingredients into ice-filled mixing glass. Shake, strain into chilled martini glass, garnish with lime peel.
Black and White Lobster Ravioli in a Seafood Cream Sauce 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc) 1/4 ounce white wine 2 tablespoons butter 1/2 cup heavy cream 2 ounces Roma tomatoes, diced 1-ounce white pearl onions, diced 1-ounce shallots 1 tablespoon tarragon 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli Instructions: Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.
Gluten-Free Cranberry-Almond Quinoa Salad 1/4 cup olive oil 3 1/2 teaspoons fresh lemon juice 1/2 teaspoon honey 1/2 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/2 cup dried cranberries 1 cup uncooked quinoa 1 cup scallions, sliced into 1/4-inch rings 3/4 cup sliced, blanched almonds 3 tablespoons fresh mint leaves, cut into chiffonade Instructions: For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside. For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl. Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
Lamb Chops with Lemon-Basil Sauce 1 cup freshly squeezed lemon juice 1/3 cup extra-virgin olive oil, plus more for sauteing 6 sprigs fresh rosemary, bruised 4 cloves garlic, peeled and crushed 2 teaspoons kosher salt Freshly ground black pepper 8 rack lamb chops, trimmed (about 3 ounces each) 1/2 cup white chicken stock 2 tablespoons butter 1/2 cup loosely packed basil leaves, plus additional for garnish 1/4 cup kalamata olives, pitted and coarsely chopped Instructions: In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator. Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes. Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
Hawaiian Lei Wedding Cake 3 cups (6 sticks) unsalted butter, cut into cubes, softened, plus more for greasing the pans 4 cups milk, at room temperature 4 teaspoons vanilla 24 large egg whites, at room temperature 9 cups cake flour 7 cups granulated sugar 5 tablespoons plus 1 teaspoon baking powder 4 teaspoons kosher salt 12 ounces cream of coconut 1/2 cup white rum 12 cups powdered sugar 4 cups (8 sticks) unsalted butter, softened 1 cup passionfruit puree Large pinch of kosher salt 6 cups powdered sugar 4 cups (8 sticks) unsalted butter, softened 1 cup cream cheese, softened 1/4 cup heavy cream Large pinch of kosher salt Cornstarch, for dusting 8 ounces prepared gum paste Assorted pink, purple and yellow gel food colors Vodka, for mixing Instructions: For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside. In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute. Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes. For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature. For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy. For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy. For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight. Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely. Cake Assembly: For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible. Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again. Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier. Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired).
Baked Eggs with Farmhouse Cheddar and Potatoes 3 tablespoons unsalted butter 1 1/2 pounds red-skinned potatoes, diced 1/4 cup chopped fresh flat-leaf parsley leaves 2 large cloves garlic, minced 1 teaspoon kosher salt Freshly ground black pepper to taste 8 large eggs 1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat. Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou 1 bunch fresh cilantro, stems removed 1/2 bunch fresh Italian parsley Juice of 1 lemon, plus more as needed 1 to 2 cloves garlic Kosher salt and freshly ground black pepper Olive oil, as needed 1 teaspoon chile flakes, optional 1 medium head cauliflower, cut into florets 1/4 cup blended oil (80/20) One 15-ounce can chickpeas 1/3 cup olive oil 1/3 cup tahini 1 clove garlic, peeled Juice of 1 lemon Kosher salt and freshly ground black pepper 1 cup hazelnuts 1/2 cup pumpkin seeds 1/2 cup mixed black and white sesame seeds 1/4 cup coriander seeds 1/4 cup cumin seeds 1/4 cup sunflower seeds 1 tablespoon fennel seeds 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats. For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using. Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.) For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper. For the dukkah spice: Preheat the oven to 350 degrees F. Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper. Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.
Blue Cheese with Date Spread 4 ounces blue cheese 16 ounces cream cheese, softened 1 1/4 cups dates, finely chopped Basil leaves, washed and patted dry Assorted crackers, for serving Instructions: In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth and blended. Transfer to air-tight container and chill in refrigerator for at least 4 hours. Once chilled, form cheese into 6 even sized balls and roll each blue cheese ball in chopped dates. Serve cheese set on clean basil leaves. Arrange on a platter or cheese board with assorted crackers.
Spiked Apple Cider Cocktails 1/4 gallon apple cider 1/2 cup dark rum 1/2 cup cinnamon schnapps 1 Granny Smith apple, peeled, cut into large chunks 1/2 lemon, juiced Instructions: Mix together the cider, rum, and schnapps in a large pitcher. Add the apples to a small bowl and toss them with the lemon juice. Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve.
Lemon-Thyme Biscuits 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons wheat germ 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon finely grated lemon zest 1 teaspoon chopped fresh thyme, plus more for sprinkling 4 tablespoons cold unsalted butter, cut into small pieces 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose. Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme. Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
Cold Chicken Curry with Toasted Almonds and Crystallized Ginger 1 cup plain Greek yogurt, Vegenaise or mayonnaise 2 tablespoons curry powder (see Cook's Note) Juice of 1 lemon Kosher salt and freshly ground pepper 1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows 4 scallions, finely chopped 1 small green apple, peeled and finely chopped 1 organic carrot, shredded Softened butter, for the rolls 4 New England sandwich rolls or brioche lobster rolls Chopped crispy romaine hearts or other lettuce 1/2 to 2/3 cup slivered almonds, toasted Crystallized ginger, very thinly sliced, for garnish Vegetable chips or sweet potato chips, for serving 6 bone-in, skin-on chicken breast halves (or 3 full breasts) 4 cloves garlic, smashed 2 to 3 celery stalks, quartered 1 bay leaf 1 carrot, quartered 1 lemon, sliced 1 onion, quartered Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string Kosher salt Instructions: Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.
Tropical Fruit and Yogurt Cones 1 cup lowfat vanilla yogurt 1/4 cup Jif® Creamy Reduced Fat Peanut Spread 1/3 cup Smucker's® Squeeze Strawberry Reduced Sugar Fruit Spread 8 ice cream waffle cups 4 cups chopped fresh mixed fruit, such as bananas, pineapple, kiwi, mandarin oranges and berries Instructions: WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces. PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture.
Grilled Eggplant Roulade with Balsamic Glaze 1 1/2 cups balsamic vinegar 1/2 cup pine nuts 2 eggplants, cut lengthwise into 1/4-inch slices 3 tablespoons olive oil Salt and freshly ground black pepper 8 ounces goat cheese 2 tablespoons heavy cream 1 tablespoon coarse sea salt 1 tablespoon cracked black pepper 2 tablespoons freshly chopped parsley leaves 1/4 cup thin strips roasted red peppers 1 cup chiffonade arugula Instructions: Preheat the grill to medium-high heat. Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside. Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside. Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment. Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter. Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.
Pat's Smoked Catfish 1 quart buttermilk 2 tablespoons hot sauce 4 large catfish fillets 2 teaspoons dried oregano 1 teaspoons dehydrated lemon peel 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Olive oil 2/3 cup plain yogurt 2/3 cup sour cream 2 tablespoons orange juice 1 teaspoon cayenne pepper 1 clove garlic, finely chopped 1 tablespoon finely chopped green onion 1 tablespoon finely chopped parsley 1 tablespoon finely chopped dill Dash hot sauce Salt and freshly ground black pepper Instructions: Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels. Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F. Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets. Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce. Add all the ingredients to a serving bowl and serve with the smoked catfish.
Maggie Mahoney's Turnips 15 pounds yellow turnips (rutabagas), peeled and cut into small pieces 3 large yellow onions, diced 1/2 pound butter (divided) 1 1/2 pounds bacon, chopped 1/2 cup table cream 3/4 cup maple syrup 1 teaspoon salt 1 teaspoon freshly ground pepper 2 cloves garlic, crushed 1 tablespoon sugar 4 strips bacon per baking dish Instructions: Place turnips into large stockpot with water, bring to a boil. Add sugar. Cook until tender. While turnips are cooking, saute onions in 3 tablespoons butter until translucent. Cook bacon in a saucepan until crisp, drain. Using a ricer, rice all the turnips into another pot. Add onions, bacon, the rest of the butter, cream, maple syrup, garlic, salt and pepper and stir just like mashed potatoes. Put in baking dish and then put 4 strips of bacon across top of dish. Bake for 1 hour at 300 degrees. Guide: When bacon on top is done, ready to serve. Can be frozen in dish for up to 3 months.
Cheesy Crunchy Noodle Casserole Kosher salt and freshly ground black pepper 8 ounces egg noodles 1 1/4 cups small-curd cottage cheese 1/2 cup sour cream 1 cup grated sharp Cheddar 1/2 cup sliced green onions, plus more for garnish 2 cups crushed potato chips Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente as per the package directions. Drain and set aside. In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add the noodles and stir. Add the Cheddar and green onions, then stir. Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes. Garnish with green onions, then serve.
Raspberry Ale 8 pounds American II Row Pale malt 1/2 pound 60L Crystal malt 1/2 pound Cara Pils malt 1/2 ounce wheat 2 teaspoon gypsum 1/2 ounce Willamette hops 1 ounce Fuggles hops, divided 1/2 ounce Kent Goldings hops 1 (4-ounce package) California liquid ale yeast 5 pounds frozen red raspberries Instructions: Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
My Marinara Sauce 1 medium to large onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 4 tablespoons olive oil 1 (4-ounce) can mushroom pieces, drained 1 (24-ounce) can whole tomatoes, chopped, juice reserved 1 pound fresh tomatoes, diced 1 (4-ounce) can ripe olives, diced 1 (6-ounce) can tomato paste 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 bay leaves Instructions: Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
Berries with Almond Cream and Amaretti 2 pints strawberries, hulled and halved 2 ounces orange-flavored liqueur (recommended: Grand Marnier) 3 tablespoons sugar 1 cup whipping cream 1 teaspoon almond extract 12 amaretti cookies, unwrapped and lightly crushed Instructions: In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing. In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks. Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.
Banana Pudding 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 2 tablespoons pure vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder Pinch of fine salt 4 cups whole milk 1 cup granulated sugar 1 tablespoon pure vanilla extract 8 large egg yolks Pinch of kosher salt 1/2 cup plus 2 tablespoons cornstarch 1 cup heavy cream 1/2 cup confectioners' sugar 8 large ripe bananas, cut into 1/2-inch rounds Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. For the cookies: Using a stand mixer, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and mix until smooth, about 2 minutes. In a separate bowl, combine the flour, baking powder and salt. Add the dry mixture to the butter mixture. Reduce the mixer speed to low and mix until just combined, about 30 seconds. At this point if the dough feels warm, refrigerate it until chilled, about 15 minutes. When the dough feels cool to the touch, scoop out teaspoon-size balls and drop them on the prepared baking sheets. The dough should yield 4 dozen balls. Bake until golden, 12 to 15 minutes. Let cool. For the pudding: While the cookies are baking, warm 3 1/2 cups of the milk, granulated sugar and vanilla in a medium saucepan over medium heat until the sugar is dissolved, about 5 minutes. In a medium bowl, whisk together the egg yolks, salt and remaining 1/2 cup milk. Then whisk in the cornstarch. Slowly pour the milk mixture into the egg-cornstarch mixture, whisking constantly. When fully combined, add the mixture back to the saucepan and bring to a simmer over medium heat, stirring constantly. Cook, stirring often, until thickened to a pudding-like consistency, 10 to 15 minutes. Remove from the heat and evenly spread in a 13-by-9-inch baking dish. Cover with plastic wrap, pressing it directly on the pudding to prevent a skin from forming, and chill in the freezer for 30 minutes. While the pastry cream is chilling, combine the cream and confectioners' sugar in the stand mixer. Whip on medium speed until thick and fluffy, 5 to 8 minutes. Fold the pudding into the whipped cream, adding 1/3 cup at a time. To assemble the pudding: Reserve 3 cookies for the topping. Line the 9-by-13-inch baking dish with a layer of cookies, add a layer of bananas and half the pudding mixture; repeat. You should have 2 layers. Crush the reserved cookies in a resealable bag and sprinkle on top. Cover with plastic wrap and refrigerate until very cold, 2 to 3 hours.
Awesome Roasted Tomatoes 6 Roma tomatoes, halved 1/4 cup olive oil 2 cloves garlic, finely chopped 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes Fresh basil leaves, for garnish Fresh oregano leaves, for garnish 1/4 cup fresh basil leaves 1/4 cup extra-virgin olive oil 2 tablespoons fresh oregano leaves and tender stems 1 tablespoon capers Juice of 1 lemon Kosher salt and freshly ground black pepper Instructions: For the tomatoes: Preheat the oven to 400 degrees F. Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes. For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed. Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.
Arroz con Pollo 3 bone-in, skin-on chicken thighs 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup long-grain rice 1/4 cup finely chopped onion 1 tablespoon minced garlic One 8-ounce can tomato sauce 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 chicken bouillon cube Instructions: Preheat the oven to 400 degrees F. Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice). Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat. Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown. Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
Pork Burgers With Bacon Marmalade 4 slices bacon, chopped 1 large onion, chopped 1 teaspoon hot sauce, plus more to taste 1 teaspoon sugar 1/2 teaspoon red wine vinegar, plus more for drizzling Kosher salt and freshly ground pepper 1 1/4 pounds ground pork 2 teaspoons extra-virgin olive oil, plus more for drizzling 4 slices Swiss cheese 4 hamburger buns, split and toasted 1 romaine lettuce heart, thinly sliced 2 medium tomatoes (1 sliced, 1 chopped) Instructions: Make the bacon marmalade: Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour out half of the drippings, add the onion to the skillet and cook, stirring, until the onion browns, 10 more minutes (add a splash of water if the onion sticks). Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste. Form the pork into four 4-inch-wide patties; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the patties and cook 4 to 5 minutes per side, topping each with a slice of cheese about 3 minutes before they're done. Spread the bacon marmalade on the bun bottoms and top each with some lettuce, a patty, a tomato slice and a bun top. Drizzle the remaining lettuce and the chopped tomato with olive oil and vinegar, and season with salt and pepper; toss. Serve with the burgers.
Star Anise Ice Cream 2 cups milk 1 quart heavy cream 1/4 cup whole star anise pods, toasted and cracked 1 vanilla bean, split 8 egg yolks 1 1/2 cups sugar Pinch salt Instructions: In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath. Churn in a standard ice cream machine.
Mum's Everyday Red Lentils 1 cup masoor dal red lentils, picked through for stones 2 cups water 1 onion, diced 4 cloves garlic, thinly sliced One 1/2-inch piece ginger, peeled and minced 2 medium tomatoes, diced 1 serrano chile, sliced in 1/2, optional 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds Generous 1/2 teaspoon turmeric powder 1/2 teaspoon paprika or bafaat powder 1 tablespoon vegetable oil Handful chopped fresh cilantro leaves Instructions: Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes. Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste. Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast! In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more. Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Cornell BBQ Chicken 2 cups vinegar 1 cup oil 1 egg 3 tablespoons salt 1 tablespoon poultry seasoning Pepper 6 to 8 chicken breasts Instructions: Put all ingredients (accept chicken) into a blender and blend until smooth. Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
Corn on the Cob with Spicy Aioli 6 ears corn, husks and silks removed 1 1/2 tablespoons grapeseed oil 1/2 cup melted butter 1 teaspoon fresh minced garlic 1 teaspoon chopped rosemary leaves 1 cup grated Parmesan 1 teaspoon chopped sage leaves Salt and freshly ground black pepper Spicy Aioli, recipe follows 2 cloves minced garlic 2 teaspoons stone-ground mustard *3 whole egg yolks 2 tablespoons fresh lemon juice 2 tablespoons blackening spice 1 cup grapeseed oil Salt and freshly ground black pepper Hot sauce, optional (recommended: Tabasco) Instructions: Soak the corn after shucking in cold water for 1 hour. Bring a large pot of water to a boil over medium heat. Add the corn on the cob and cook for about 10 minutes. Remove from the water and allow to drain and cool. In a large bowl mix together the oil, melted butter, garlic, rosemary, Parmesan, sage and salt and pepper, to taste. Toss the cooked corn into the oil mixture and coat evenly. Refrigerate for about 20 minutes. Preheat the outdoor grill to medium. About 10 minutes from dinner time, put the marinated corn on the heated grill and cook, while turning, for about 10 minutes. Transfer to a serving platter and serve with the Spicy Aioli. In a blender add all ingredients except the oil, salt and pepper and hot sauce. Blend for about 2 minutes. With the blender running, slowly begin to add the grapeseed oil, stopping occasionally to scrape the sides of the blender and to check the thickness of the aioli. Continue to blend until all of the oil is incorporated. If the aioli becomes too thick, add a little water to thin. Adjust the seasoning with salt, pepper and hot sauce, to taste, if using.
(Web Exclusive) Round 2 Recipe: Pork Pot Stickers 1 cup leftover Hawaiian Pulled Pork, recipe follows, finely chopped 2 cloves garlic, chopped 1 pinch kosher salt 1 pinch freshly ground black pepper 1 scallion, thinly sliced 2 tablespoons chopped fresh cilantro leaves 12 small round wonton wrappers 2 tablespoons vegetable oil Soy sauce or Sweet and Sour Sauce, recipe follows, for dipping 1 packet teriyaki marinade (recommended: McCormick Grill Mates) 1 tablespoon paprika 1 teaspoon fresh ground pepper 3 1/2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup brown sugar 1/4 cup soy sauce 1 cup chili sauce 1 (6-ounce) can pineapple juice 1 medium onion, chopped 2 carrots, chopped 8 hamburger rolls 2 tablespoon canola oil 1 tablespoon ginger, chopped 2 teaspoons garlic, chopped 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/2 (20-ounce) can pineapple chunks, juice reserved 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 red pepper, cut into 1-inch pieces 1 lb boneless skinless chicken boneless thighs about four thighs Kosher salt and freshly ground black pepper 8 bamboo skewers, soaked in water for 30 minutes Instructions: Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined. Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook. Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers. For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside. Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers. Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces. Preheat a grill pan or an outdoor grill to medium heat. On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
Spicy Pork Chops with Black Beans 4 bone-in pork chops (1/2 inch thick; about 5 ounces each) Kosher salt and freshly ground pepper 1/4 cup plus 2 tablespoons medium-hot red enchilada sauce 1/2 teaspoon chipotle chile powder 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan 1 small red onion (1/2 thinly sliced, 1/2 chopped) 2 tablespoons fresh lime juice 1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems 1 15-ounce can black beans, not drained 8 small corn tortillas 1 avocado, sliced Instructions: Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside. Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper. Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm. Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
Yia Yia Chicken Avgolemono Soup 5 ribs celery, cut in half lengthwise 3 medium carrots, cut in half lengthwise 2 medium onions, quartered 3 teaspoons salt 2 teaspoons freshly ground black pepper 1 small chicken (between 3 and 4 pounds), halved 1 1/2 cups long grain rice, such as Uncle Ben's 10 egg whites 2 egg yolks 5 lemons, squeezed 1 teaspoon cornstarch Instructions: In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids. Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium. Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch. When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.
Steak Milanesa Torta 1/4 cup canola oil Four 8-ounce top-round steaks, pounded to about 1/4-inch thick Kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 eggs 1 cup panko breadcrumbs 1/2 cup sour cream Zest of 1 lime (1 teaspoon) Juice of 1 lime (about 2 tablespoons) 4 crusty hoagie rolls 2 cups iceberg lettuce, shredded 1 cup Roasted Salsa, recipe follows 1/4 cup jarred sliced jalapenos, such as Vlasic 2 avocados, peeled and thinly sliced 4 tablespoons extra-virgin olive oil 4 slicing tomatoes, quartered (about 3 pounds) 2 cloves garlic 1 jalapeno 1 white onion, quartered Kosher salt and freshly ground pepper 1/4 cup packed fresh cilantro leaves 3 tablespoons white distilled vinegar 1/2 teaspoon sugar Juice of 2 limes Instructions: Heat the canola oil in a large skillet. Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko. Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper. Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy. Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.
Cubano 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices 8 slices Swiss cheese 4 to 6 slices deli-style ham 5 to 6 ounces thinly sliced pork (roast, chop or pulled) Quick Garlic Pickles, recipe follows 4 tablespoons butter, softened 1 large cucumber, peeled and sliced thinly 1/4 cup white vinegar 3 tablespoons chopped onion 1 tablespoon salt 1 tablespoon sugar 1 teaspoon red pepper flakes 3 cloves garlic, minced Instructions: Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich. Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted. Ingredients and Directions Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.
Whole Baked Red Snapper 1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on 2 tablespoons olive oil Salt and pepper Extra virgin olive oil and lemon wedges, for garnish Instructions: Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;
Deviled Dungeness Crab with Wild Rice and Orzo Pilaf 2 ounces clarified butter 2 ounces shallots, diced 2 ounces celery, diced 2 ounces flour 3 1/2 cups whole milk, scalded with 1 bay leaf 1/4 cup chopped green onions 3 tablespoons chopped parsley 1 teaspoon Worcestershire sauce Pinch cayenne pepper 1 teaspoon lemon pepper 2 teaspoon salt 1 teaspoon dry mustard 1/2 cup cooked wild rice, recipe follows 1/4 cup cooked orzo, recipe follows 1 teaspoon olive oil 2 tablespoon lemon pepper 2 whole Dungeness crabs, cooked in the shells, meat picked and shells reserved Butter 3 tablespoons Sherry Bread crumbs Grated parmesan 1/2 cup wild rice 1/4 cup diced shallots 1 ounce olive oil 4 cups chicken stock 1/4 cup orzo 1 tablespoon rock salt 3 cups water Instructions: For the sauce: Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes. For the Rice and Orzo: Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells. Preheat the broiler. For the crab: Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown. Serve with the sauce. For the wild rice: Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator. Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
Spicy Miso Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 1/4 cup extra-virgin olive oil 2 tablespoons sesame seeds Kosher salt and freshly ground black pepper 1/4 cup white miso 2 tablespoons sriracha 1 tablespoon honey 1 large scallion, thinly sliced Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the oil, sesame seeds, 1 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes. Meanwhile, whisk together the miso, sriracha, honey and 1/4 cup water in a measuring cup. Remove the squash from the oven, drizzle with the miso mixture and toss to coat. Continue to roast until the squash is tender and browned all over and the miso mixture is beginning to caramelize, about 10 minutes. Top with the scallions.
Pitti Boop Sandwich 2-(18 inch) loaves Italian bread 1/2 cup Sunday Gravy 1 cup pieces of various meats from Sunday Gravy (sausage, meatballs, braciole) Instructions: Split the Italian loaf in half lengthwise leaving one side hinged. Remove some of the inner crumb. Spoon or pour the gravy over both sides of the open loaves and layer the meats on each loaf. Add salt and pepper to taste. Fold the 2 halves of the loaves together and cut into 6-inch slices.
How to Make Harissa | Harissa 10 dried New Mexico chiles (2 ounces), stems removed 8 dried guajillo chiles (1 1/2 ounces), stems removed 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/4 cup vegetable oil 1 tablespoon kosher salt 6 cloves garlic, roughly chopped Juice of 1 lemon (about 2 tablespoons) Freshly ground black pepper Instructions: If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes. Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.
Sophia Loren's Chicken Cacciatora 3 tablespoons extra virgin olive oil 1, 3 to 3 1/2 pound chicken, cut into 8 serving pieces (2 wings, 2 legs, 2 thighs, and each breast cut in half crosswise) 1 medium onion, peeled, halved, and thinly sliced 1 large red pepper, sliced into 1/2-inch strips 1/2 cup dry white wine 3/4 teaspoon salt Big pinch hot red pepper flakes 2 cups canned plum tomatoes, well drained and coarsely chopped 1/3 cup torn basil leaves Instructions: In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done. When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender. Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end. Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done. Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes. In the end, the sauce will be creamy pink. Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.
Grilled Chicken Salad With Parmesan Breadcrumbs 1 plum tomato, halved 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar 2 tablespoons red wine vinegar 1 clove garlic 1/2 teaspoon dried oregano 1 bunch fresh basil, torn 1/3 cup grated parmesan Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 2 skinless, boneless chicken breasts (about 1 pound) 3 tablespoons extra-virgin olive oil 1 cup breadcrumbs 2 tablespoons chopped fresh parsley 8 cups Italian-blend salad greens or baby arugula 8 ounces bocconcini (small mozzarella balls), quartered Instructions: Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper. Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute. Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
No-Bake PB&J Sandwich Cheesecake Nonstick cooking spray 1 pound peanut butter cookies 6 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt One 1/4-ounce package unflavored powdered gelatin 1 pound cream cheese, at room temperature 1 cup confectioners' sugar, sifted 1/2 cup peanut butter powder, sifted 1/2 cup sour cream, at room temperature 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt One 1/4-ounce package unflavored powdered gelatin One 3-ounce box strawberry gelatin 1 cup strawberry jelly Instructions: For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture. For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute. Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly. For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved. Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes. Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand. Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.
Cranberry Almond Crumble 1 tablespoon butter 4 Anjou or Bosc pears, peeled and small diced 1 1/2 cups granulated sugar 3 whole cloves 1 teaspoon fresh lemon juice 1 tablespoon golden syrup, such as Lyle's Golden Syrup 1 tablespoon fresh orange zest 24 ounces fresh cranberries (pre-bagged) 3/4 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoons ground (dried) ginger 1 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, cubed 1 cup slivered almonds, toasted 1 lemon, for zesting on top Vanilla ice cream, for serving Orange Garnish, recipe follows, optional 8 oranges 2 cups granulated sugar Pinch turmeric Instructions: Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool. Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit. Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes. Combine the pear and cranberry mixtures in a bowl and set aside to cool. Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds. Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired. Bring 2 small pots of water to a boil. Using a small knife, peel one single piece of skin from around the \equator\ (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece. Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside. In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.
Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows 1 stick butter, softened 1 1/2 cups light brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup Dutch process cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup milk 1/2 cup sour cream 25 strawberries, hulled and sliced 2 tablespoons granulated sugar 1 bag large marshmallows Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside. For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder. In a third bowl, combine the milk and sour cream. Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process. With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop. Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes. Preheat the oven to a broil and set a rack 6 inches from the broiler. When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries. Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies. Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly. For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.
Salad Nicoise 6 very fresh eggs 6 to 8 red-skinned or yukon gold potatoes, of a uniform, medium size (2-inch diameter) 1/2 teaspoon salt 1 pound very fresh, crisp, young, string-less green beans 2 tablespoons salt 1 tablespoon finely minced shallots or scallions 1/3 cup dry white wine 1/3 cup cold water Salt and freshly ground black pepper 3 to 4 tablespoons excellent olive oil 1 large head Boston lettuce Oil and Lemon Dressing, recipe follows 3 to 4 ripe red tomatoes quartered through the stem or 12 to 16 ripe full-flavored cherry tomatoes halved through the stem 1 (2-ounce) can or bottle anchovy fillets packed in olive oil 1 (8-ounce) can oil-packed chunk white tuna, drained Fresh lemon juice 1 cup good mayonnaise 2 tablespoons capers (fine fat ones if possible) 1/2 cup small Italian or French black olives, pits in, and packed in brine Fresh parsley sprigs 1/2 lemon, zested and juiced (at least 1 tablespoon) 1/4 teaspoon salt Freshly ground black pepper 1/2 tablespoon Dijon mustard 1/2 tablespoon finely minced shallots or scallions 1/2 cup excellent olive oil Instructions: With a push pin, pierce the large ends of eggs to release the air bubble, which otherwise can expand during cooking, cracking the egg shell. Into a 3-quart sauce pan place the eggs. Pour in 2 1/2 quarts of cold water. Bring just to the rolling boil, remove from heat, cover the pan closely, and set the timer for 17 minutes. Transfer the eggs to a bowl of ice cubes and water, and let cool for 2 minutes (to shrink the egg body from the shell) while you bring the egg water back to the boil. Then transfer the eggs back into the boiling water and let boil for exactly 10 seconds (to expand the shell from the egg body). At once, and 1 by 1, tap an egg gently all over on a hard surface to crack the shell and starting at the large end, peel under a thin stream of cold water. Return it to the iced water, and continue with the rest. Let them chill a good 20 minutes in the iced water?rapid cooling helps prevent the dark line between yolk and white. Always store hard-boiled eggs in the refrigerator, submerged in ice water in an uncovered container, where they will keep perfectly 3 to 4 days. Scrub the potatoes under running water with a vegetable brush, and place in a steamer basket over a saucepan containing 2 inches of water. Bring to the boil, lower heat to moderate, cover closely, and steam about 20 minutes or until cooked through?be sure they are really cooked through, cut one in half and taste carefully. Peel while still hot, halve them, cut into slices 1/4-inch thick. In a 2-quart bowl, combine salt, shallots, wine, and water. Lift the potatoes gently into a the 2-quart bowl. Using a bulb baster, so as not to break the slices, baste the potatoes with the liquid. Taste for seasoning adding more salt, if needed, grinds of pepper, and several spoonfuls of the olive oil. Baste several times as the potatoes cool. In a large kettle, set over moderately high heat, bring 6 quarts of water to the boil. Wash and drain the green beans, then snap off both ends. Add 2 tablespoons of salt to the boiling water and drop the beans into the kettle. Cover the kettle for a moment, just until it boils again. Uncover at once and boil slowly (moderate bubbles) for 3 to 4 minutes. The beans are done when just cooked through?taste one to be sure?just tender with the slightest crunch. Drain immediately. At once return the beans to the kettle and run cold water into it to cool the beans rapidly, adding a tray or two of ice cubes if you have them. When chilled, in 5 minutes or so, drain again, dry in a clean towel, and refrigerate in a covered bowl until ready to assemble salad. Separate the lettuce leaves, wash, and spin dry. Shortly before serving so that all elements will remain at their freshest, toss the lettuce leaves in a large bowl with just enough dressing to coat them. Taste the potatoes, adding a little more seasoning if necessary. Halve the eggs. Toss the green beans with a spoonful of the dressing. Lightly salt the cut surfaces of the tomatoes and dribble over a little dressing. Open and drain the anchovies, separating them with a form. Drain the canned tuna, flake gently, and season with lemon juice and pepper. Arrange the largest lettuce leaves nicely around the sides of the serving bowl or platter, and make a bed of the remaining leaves in the center, where you will pile the potatoes. Place the egg yolks against the lower part of the potatoes, spoon a dollop of mayonnaise over each yolk, and decorate with crossed strips of anchovies and a sprinkling of capers. Divide the beans, tomatoes, and tuna into 6 portions, and place at strategic intervals around the potatoes. Survey the platter, scattering black olives and tucking parsley springs wherever needed. Serve as soon as possible. Grate the lemon peel into a screw-top jar, add the salt, several grinds of pepper, mustard, minced shallots, and 1 tablespoon lemon juice. Shake well to blend, then pour in the oil and shake vigorously again. Taste for seasoning, adding more lemon, salt and pepper if needed. Yield: about 2/3 cup
Towering Nacho Traybake 1 large sweet potato, peeled and diced 1 tablespoon extra-virgin olive oil Pinch flaky sea salt One 13-ounce can chipotle-flavored refried beans 2 tablespoons vegetable broth 1 tablespoon nutritional yeast flakes One 6-ounce bag lightly salted tortilla chips One 14-ounce can pinto beans, drained and rinsed 1 tablespoon chili jam or red pepper jelly 1 tablespoon chopped jarred sweet piquante peppers, drained 8 ounces cherry tomatoes, chopped small 1 tablespoon chopped jarred sliced pickled jalapeño, drained 2 avocados, chopped small 1 lime, juiced 1 scallion, finely chopped Small handful of chopped cilantro Flaky sea salt Freshly ground black pepper One 7-ounce carton plant-based crème fraîche 1 lime, zested and juiced 2 tablespoons sriracha 1 tablespoon jarred sliced pickled jalapeño, drained 1 tablespoon chopped jarred sweet piquante peppers, drained Handful of chopped cilantro Instructions: For the sweet potato cubes: Preheat the oven to 350 degrees F (180 degrees C). Place the sweet potato cubes on a sheet pan, drizzle with the extra-virgin olive oil, sprinkle with the sea salt, toss to coat and then bake for 15 minutes, until the cubes are soft in the middle and crisp on the outside. Whilst they bake prepare the other elements. For the refried beans: Add the refried beans to a medium bowl together with the vegetable broth and nutritional yeast flakes and mix together. Spread onto the base of a 16 x12-inch sheet pan. Sprinkle the tortilla chips on top. For the pinto beans: Add the drained and rinsed pinto beans to another bowl and roughly mash, leaving some texture. Stir in the chili jam and piquante peppers. Scatter around the sheet pan on top of the tortilla chips. Remove the roasted sweet potato cubes from the oven and scatter over the top of the pinto beans. Bake the whole thing for about 8 minutes, until heated through. For the guacasalsa: To a bowl, add the tomatoes, jalapeño, avocados, lime juice, scallion and cilantro, then season with salt and pepper and stir well to combine. For the lime crème fraîche: Mix together the crème fraîche and lime zest and juice, then pour into a squeezy bottle if using. Remove the nachos from the oven and spoon the guacasalsa on top. For the toppings: Squeeze over zig-zag lines of the crème fraîche (or spoon over if you don\u2019t have a squeezy bottle), followed by zig-zag lines of the sriracha. Scatter the jalapeño slices, piquante peppers and cilantro over the top and dig in.
Mac-Daddi-Roni Salad 16 ounces macaroni pasta, 1/4-inch tube 2 cups mayonnaise 2 tablespoons minced garlic 3 tablespoons yellow mustard 1 tablespoon white vinegar 3/4 cup minced red onion 3/4 cup minced roasted red bell pepper 1/2 cup carrot, diced 3/4 cup celery, diced 1/4 cup diced peppadew peppers 1/4 cup minced pepperoncini 1 teaspoons sea salt 1 tablespoon freshly ground black pepper Instructions: In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
Earl Grey Iced Tea 1 cup sugar 1 cup water 5 cups water 5 Earl Grey tea bags 4 dried or fresh lemon slices, plus extra for garnish (see Cook's Note) Ice Sparkling water Instructions: For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard. Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.
Snickerdoodle Ice Cream Sandwiches 2 1/4 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/4 cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 tablespoon ground cinnamon 3 pints dulce de leche or vanilla bean ice cream, or a combination Instructions: Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined. Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise. Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar\u2013side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar\u2013side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours. Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
Slow-Cooker Beef Stew with Noodles 2 pounds beef chuck roast Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 3 tablespoons hoisin sauce 2 tablespoons low-sodium soy sauce 2 teaspoons tomato paste 2 teaspoons chili-garlic sauce 1 teaspoon grated peeled fresh ginger 1 pod star anise 1 9.5-ounce package dried udon noodles 1/2 bunch watercress, leaves picked (about 3 cups) Sliced scallions, fresh cilantro and balsamic vinegar, for topping Instructions: Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours. Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper. Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.
Flourless Peanut Butter Cookies 1/2 cup salted peanuts 2 tablespoons granulated sugar 1 cup creamy peanut butter (not the natural variety) 3/4 cup packed dark brown sugar 1 large egg 1 teaspoon pure vanilla extract Green sanding sugar, for sprinkling Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the peanuts and granulated sugar in a food processor and process until finely ground and beginning to clump. Pour the mixture into a small nonstick skillet and cook over medium heat, stirring often, until lightly toasted, about 5 minutes. Pour into a large bowl and let cool. Stir the peanut butter, brown sugar, egg and vanilla into the peanut mixture with a rubber spatula until combined. Scoop heaping tablespoonfuls of dough and arrange 1 1/2 inches apart on the prepared pans. Gently press the back of a fork on top of each piece of dough twice to flatten slightly and make hatch marks (dip the fork in water if it gets sticky). Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the cookies are just set around the edges but not totally firm, 15 to 18 minutes. Let cool completely on the pans.
Veal Marsala 1/3 stick butter 6 mushrooms, sliced Sea salt Fresh ground black pepper 4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor) 1/2 teaspoon all-purpose flour, plus extra for dusting veal 1/2 pound thinly cut veal 2 tablespoons olive oil 2 teaspoons chopped fresh Italian parsley Instructions: Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir. To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.
Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters 1 stick unsalted butter, at room temperature 2 tablespoons minced garlic 1 tablespoon minced shallots 1 tablespoon minced parsley leaves, plus more for garnishing 1 pint shucked raw oysters, drained well and patted dry on paper towels 1 pint shucked raw oysters, drained well and patted dry on paper towels 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 pound crabmeat, picked over for shells and cartilage 1/2 lemon, juiced, plus lemon wedges, for serving 1/4 cup fine dry bread crumbs 2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish 1 tablespoon olive oil Instructions: In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters. Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven. Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges. While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined. Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer. Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.
Memphis Banana Bites 1/4 cup creamy natural peanut butter 4 ounces semisweet chocolate, finely chopped 1 1/2 cups dried banana chips, about 72 chips Instructions: Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water. Heat the peanut butter and chocolate until just melted; stir until very smooth. Remove from the heat and cool until room temperature and the mixture has thickened. Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip. Snip 1 corner with scissors to create a piping bag. Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second. Continue making banana chip sandwiches until the chocolate is used. Let the chocolate set completely at room temperature. Mini sandwiches can be stored covered at room temperature or refrigerated. They won't last long, though! Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen. If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes. The residual heat from your hands will soften the chocolate until it is easy to pipe.
Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla 2 pounds boneless, skinless chicken breast Salt and freshly ground black pepper Salt and freshly ground black pepper 6 medium purple potatoes, sliced Olive oil 1 ear corn, kernels cut from cob 1 small white onion, chopped 6 cloves garlic, minced 1 can black beans, drained and rinsed 1 small green pepper, cored, seeded and sliced 1 jalapeno, seeded and sliced 4 Roma tomatoes, chopped 1 bunch cilantro, leaves roughly chopped 1 lemon, halved 1 lime, halved 4 flour tortillas Instructions: Preheat a grill or grill pan on medium heat. Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board. Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish. In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes. Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl. Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.
Roasted Sweet Potato Salad with Warm Chutney Dressing 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces 5 tablespoons olive oil 1 tablespoon finely chopped fresh rosemary 1 teaspoon salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup raw green pumpkin seeds (also known as pepitas) 1 cup dried cranberries 1 cup chopped scallions (green and white) 1 cup julienned roasted red pepper 6 tablespoons balsamic vinegar 1/3 cup mango chutney 2 tablespoons Dijon mustard 2 tablespoons honey 2 garlic cloves, minced 1/4 cup olive oil Instructions: Make the Salad: Preheat oven to 425 degrees F. In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside. Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil. Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Cherry-Cream Cheese Crumb Cake Bombs 2 ounces (from 8-ounce package) cream cheese, softened 2 tablespoons powdered sugar 2 tablespoons butter, melted 5 tablespoons all-purpose flour 1/4 cup granulated sugar One 12.4-ounce can Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls) 3 tablespoons cherry preserves or jam 1 egg 1 teaspoon water Instructions: Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside. Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups. In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough. Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack. Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
Green Onion Hash Brown Potatoes 2 or 3 large leftover baked potatoes 1 tablespoon vegetable oil 2 tablespoons butter 5 scallions, finely chopped, whites and greens Salt and pepper or steak seasoning blend Instructions: Scoop cooked potatoes from shells and coarsely chop. Heat a medium nonstick skillet over moderate heat. Add oil and butter to the pan. When butter melts into the oil, add green onions and cook 1 minute. Add potatoes and cook, turning occasionally, until potatoes are crusted and golden and onions begin to brown at edges.
Sweet Plantains 2 to 3 ripe black plantains 5 tablespoons unsalted butter, divided 1 teaspoon ground cinnamon 1 teaspoon natural vanilla extract 2 tablespoons brown sugar Instructions: To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
Creole Bbq Shrimp 4 tablespoons butter unsalted 4 tablespoons peanut oil 2 tablespoons chopped garlic 2 chilies red or green or jalpenenos (chopped) 2 tablespoons rosemary 1 tablespoon thyme 1 tablespoon oregano 2 tablespoons basil 1 tablespoon paprika 1/4 tablespoon cayenne Salt and freshly ground pepper Juice of 2 lemons 14 pieces shrimp 16/20 skin on Instructions: In a saute pan, heat up butter and peanut oil. Chop garlic and saute 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Saute until shrimp are cooked through
Orecchiette with Ham and Leeks 3/4 cup fine semolina flour 1 scant cup all-purpose flour, plus more for dusting Kosher salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), halved lengthwise and sliced 1 cup diced ham 2 cloves garlic, finely chopped 1 tablespoon fresh thyme 1 cup fresh or thawed frozen peas 1/2 cup low-sodium chicken broth 1/2 cup heavy cream Juice of 1/2 lemon Freshly ground pepper 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center. Pour 1/2 cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water. Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to 1/4 cup more water, a little at a time. Knead the dough until smooth and elastic, about 6 minutes. Wrap in plastic wrap and let rest at room temperature,30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape; put the dough on the tip of your index finger and turn it inside out. Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go. Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh. Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.
Brined Pork Porterhouse with Dried Fig Saba Sauce 2 tablespoons kosher salt 1 tablespoon sugar 6 fresh sage leaves, torn 3 cloves garlic, smashed 2 bay leaves Two 18-ounce pork porterhouse steaks Pinch crushed red pepper Extra-virgin olive oil 1 cup saba 8 ounces dried Black Mission figs, stemmed and cut into quarters 4 ounces pancetta, cut into 1/4-inch dice Extra-virgin olive oil 2 cloves garlic, smashed and finely chopped 2 sprigs fresh rosemary, finely chopped 2 tablespoons red wine vinegar 1 cup chicken stock Kosher salt Instructions: For the pork: Combine the salt, sugar, sage, garlic, bay leaves and 2 quarts water. Submerge the pork in the brine and refrigerate for 24 hours before cooking. When ready to cook, remove the pork from the brine and discard the brine. Let the pork come to room temperature for 15 to 20 minutes before cooking. Pat dry. Meanwhile, for the sauce: Combine the saba and figs and let sit for 1 hour. Toss the pancetta into a small saute pan, give a little drizzle of oil and bring the pan to a medium heat. When the pancetta starts to brown and crisp, toss in the garlic and rosemary and stir to combine. Add the saba, figs and vinegar. Stir to combine and bring the mixture to a boil. Add the chicken stock and bring the mixture back to a boil (BTB) and then reduce it to a simmer (RTS). Simmer the sauce until it becomes a chunky, saucy consistency. Season with salt. Preheat the grill to medium-high heat. Sprinkle the pork with crushed red pepper and a drizzle of oil. Grill the pork for 8 to 9 minutes on each side and 1 to 2 minutes standing it up on the fat edge to crisp that up. If the pork starts to burn, move it to a cooler spot on the grill. Let the pork rest for 10 to 15 minutes after grilling. Cut each steak off the bone and slice. Be sure to serve the bone along with the steaks. Serve garnished with the sauce.
Kentucky Mule 1 1/2 ounces bourbon 1/2 ounce fresh lime juice Ginger beer or ginger ale, for serving Club soda, for serving, optional 1 lime wedge Fresh mint sprig Instructions: Fill a cocktail glass with ice, then add the bourbon and lime juice. Stir, top with a splash of ginger beer to taste and a splash of club soda if using to taste and garnish with the lime wedge and mint.
Curry Potato Fritters 2 medium russet potatoes 1 cup 4% cottage cheese 1/2 cup frozen peas, thawed 2 teaspoons Madras curry powder 1 cup plus 2 tablespoons all-purpose flour Kosher salt Vegetable oil, for frying 4 large eggs 2 cups panko (Japanese breadcrumbs) Mango or tomato chutney, for serving Instructions: Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour and 2 teaspoons salt. Let cool to room temperature. Heat about 2 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl. Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney. Photograph by Andrew Mccaul
Caramel Peach Upside-Down Cake Softened unsalted butter 2/3 cup sugar 1 tablespoon light corn syrup 6 whole allspice berries, optional 1 tablespoon water 3 large ripe peaches (about 1 pound) 3/4 cup all-purpose flour 1/2 cup fine ground white cornmeal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/2 cup unsalted butter (1 stick), at room temperature 2/3 cup sugar 2 large eggs, at room temperature 1/2 cup sour cream, at room temperature Serving suggestion: Vanilla ice cream or whipped cream Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter. Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool. Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter. Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl. Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next. While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired. Serving suggestions: Vanilla ice cream or whipped cream.
Champagne Cocktails Champagne Creme de cassis liqueur Framboise liqueur Sliced fresh strawberries Fresh raspberries Brandy Sugar cubes Instructions: Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or framboise with a slice of fresh strawberry or raspberry, or with brandy and a sugar cube.
Soccas with Kale and Raisins 3/4 cup chickpea flour (garbanzo bean flour) 2 tablespoons plus 4 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1 tablespoon extra-virgin olive oil 12 medium green beans, trimmed and cut into 1/2-inch pieces 1 stick celery, finely diced 1 large shallot, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces 1/2 cup white wine, such as pinot grigio 1/3 cup toasted pine nuts 1/3 cup raisins 1/2 cup low-fat Greek yogurt, at room temperature 1 teaspoon agave 1 teaspoon fresh lemon juice (from 1/2 small lemon) 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter. For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins. For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth. To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.
Risotto Al Vermouth 1 onion, finely sliced 4 Tbs. extra-virgin olive oil 1 cup vermouth 25 oz. Carnaroli rice 8-1/2 cups of vegetable or meat broth dash of salt Instructions: Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking. When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.
Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal 1 mango, diced small 2 teaspoons diced red onion 2 teaspoons diced red bell pepper 2 teaspoons diced green bell pepper 1 teaspoon chopped chives 1 lemon, juiced 1 1/2 teaspoons honey 1 teaspoon rice wine vinegar Salt and freshly ground black pepper 2 cups chicken stock 1 cup white rice 1 teaspoon salt 1 tablespoon butter 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley 2 tablespoons grapeseed oil 1 large white onion, diced 1 tablespoon Madras curry powder 1/4 cup all-purpose flour 3 cups vegetable stock 1 ounce fresh ginger root (about 1 1/2-inch piece) 2 cloves garlic, lightly crushed with the side of a knife blade and minced 2 carrots, peeled and cut into 1/2-inch slices 1 head cauliflower, separated into florets 1 head broccoli, separated into florets 1 yellow squash, cut into 1/4-inch thick slices 2 zucchini, cut into 1/4-inch thick slices 1 (6- ounce) package edamame (Japanese lima-type beans) 1 (6-ounce) package fresh frozen corn 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces 2 tablespoons tomato paste 1 (14 to 16-ounce) can chopped tomatoes 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips 1 jalapeno pepper, stem and seeds removed and sliced Salt and freshly ground black pepper Instructions: For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill. Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid. In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes. Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes. Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa.
Steakhouse Steaks 2 (10-ounce) filet mignon 2 tablespoons vegetable oil 1 tablespoon fleur de sel 1 tablespoon coarsely cracked black peppercorns 2 tablespoons unsalted butter, at room temperature, optional Roquefort Chive Sauce, recipe follows 1 1/2 cups heavy cream 2 ounces French Roquefort cheese, crumbled (4 ounces with rind) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side. Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Yield: 4 servings
Banana Cigars with Coconut Creme Brulee and Tropical Rum Salsita 4 bananas 4 ounces sugar 8 ounces heavy cream 8 ounces coconut milk 8 egg yolks 2 1/2 ounces sugar 1 teaspoon vanilla 1 mango, diced 1/2 pineapple diced 1 papaya, diced 2 ounces rum 1 banana, sliced diagonally 1-ounce butter Instructions: Preheat oven to 325 degrees F. To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape. For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars. Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits. To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.
Sichuan \Water Boiled\ Beef 2 teaspoons rice wine 1 tablespoon light soy sauce 3 tablespoons cornstarch 1 pound beef loin strip steak (or fish fillets, or chicken breasts, or pork loin) 5 tablespoons corn oil, divided 2 tablespoons Sichuan peppercorns (available in Chinese markets) 1/2 cup dry small red chili 1/4 pound Chinese celery (or celery) 1/4 pound Chinese leeks (or leeks or scallions) 1/4 pound stem lettuce, romaine lettuce heart (or napa cabbage) 2 tablespoons corn oil 1 tablespoon chopped scallion 1/4 cup corn oil 1 tablespoon fresh ginger, minced 2 tablespoons chopped scallion 1/4 cup hot chili sauce, Chinese (or Chinese hot bean paste) 3 tablespoons rice wine 3 tablespoons light soy sauce 2 cups chicken or beef stock Instructions: To marinate beef: Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly. Slice beef into thin pieces and place into bowl with marinade stirring to coat. Let marinate for at least 30 minutes. Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons. Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red. (Do not allow it to turn black.) Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it. Then chop it into pieces and transfer to a small dish. Keep the saute pan handy for the final touches. Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths. Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once. Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat. Remove and place in a large shallow serving bowl. To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce. Cook until the oil turns red from the chili. Add wine, soy sauce and stock. When the mixture begins to boil, add marinated beef and gently stir to cook. As soon as beef is completely cooked, remove from wok and place beef over vegetables in serving bowl and pour sauce from wok over it. Heat the remaining 1/4 cup of oil for the garnish in the saute pan, and when it begins to smoke slightly, pour the oil over the Sichuan peppercorns and chili in the small dish. Serve everything immediately.
Steamed Fish with Ginger 1 (1-inch) piece ginger, peeled and cut into matchsticks 2 cloves garlic, thinly sliced 6 scallions, sliced 4 (6-ounce) firm white fish fillets (such as striped bass or halibut) Kosher salt and freshly ground pepper 4 teaspoons toasted sesame oil Pinch of sugar 1 to 2 tablespoons soy sauce 2 tablespoons Chinese rice wine or dry sherry 1/3 pound snow peas, trimmed 2 tablespoons peanut or vegetable oil Instructions: Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat. Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish. Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes. Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
Tre Fagioli with Fregola 3 large shallots, chopped 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil 2 tablespoons cider vinegar 1/4 cup iced tea 2 1/2 teaspoons Dijon mustard 2 teaspoons honey 1/2 teaspoon salt 1 1/2 cup fregola 1/2 pound green beans, trimmed, halved and blanched 1/2 pound wax beans, trimmed, halved and blanched 1 cup frozen edamame, thawed 1 cup cherry tomatoes, quartered 2 tablespoons chopped fresh basil 3/4 teaspoon salt 2 whole burrata, quartered Instructions: For the dressing: Place the shallots, olive oil and vegetable oil in a small saucepan over low heat. Cook the shallots gently, at barely a bubble, until completely soft, 15 minutes. Remove from the heat and let cool to room temperature. To a food processor, add the cooked shallots and oil, and the cider vinegar, iced tea, mustard, honey and salt. Pulse until the shallots are finely chopped and the dressing is thick. Set aside. For the salad: Bring a medium pot of salted water to a boil over medium-high heat. Add the fregola and cook for 8 minutes or until cooked through. Drain well, then place in a large bowl. While the fregola is still warm, add the dressing and toss to coat. Allow the fregola to cool slightly before adding the green beans, wax beans, edamame, cherry tomatoes, basil and salt; toss gently to coat. Divide the salad between 8 plates. Top each with a burrata quarter and serve.
Peanut Raisin Clusters 8 ounces milk chocolate, chopped 1/2 cup unsalted peanuts, lightly toasted 1/2 cup raisins Instructions: Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.
Beet Pizza with Goat Cheese, Spinach and Walnuts 1 frozen beet pizza crust 2 teaspoons extra-virgin olive oil, plus additional for drizzling 1 cup fresh baby spinach leaves 2 ounces goat cheese, crumbled 2 tablespoons grated Parmesan 1 tablespoon chopped walnuts Zest of 1/2 lemon 4 basil leaves, torn into pieces Honey, for drizzling Freshly ground black pepper Instructions: Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F. Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes. Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.
Gravy 1 tablespoon butter 3 tablespoons flour 1 cup milk 1/2 Sauteed onion Salt and pepper Instructions: Heat skillet and add butter. Once melted, add the flour, milk and onions. Stir constantly until thick. Season with salt and pepper.
Asparagus-Romano Frittata 12 large eggs 3/4 cup grated Romano cheese 1/2 cup reduced-fat (2-percent) milk 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon butter 1 pound asparagus, cut into 1-inch pieces 1 bunch green onions, thinly sliced Instructions: Preheat the oven to 375 degrees F. In a medium bowl, beat the eggs, Romano, milk, 1/2 teaspoon salt and 1 pepper with a whisk. In a 12-inch nonstick skillet with an oven-safe handle, melt the butter on medium-high heat. Stir in the asparagus and the remaining 1/4 teaspoon salt, and cook 4 minutes. Add the green onions, and cook 2 minutes, stirring often. Spread the vegetable mixture evenly in the skillet. Reduce the heat to medium-low. Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes. Place the skillet in the oven and bake until set, about 10 minutes. Invert the frittata onto a serving plate and cut into wedges. Nutritional information per serving: about 253 calories, 18 g protein, 5 g carbohydrate, 16 g total fat (7 g saturated), 1 g fiber, 443 mg cholesterol, 580 mg sodium
Old Virginia Batter Bread 2 cups stone-ground cornmeal 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup lard or vegetable shortening 2 eggs, lightly beaten 1 1/2 to 2 cups buttermilk Instructions: Preheat oven to 425 degrees F. Combine the cornmeal, sugar, salt, and baking soda in a large mixing bowl. Place the lard in an 8-inch heavy iron skillet, set in oven, and let melt. Meanwhile, mix the eggs lightly into the combined dry ingredients, then stir in just enough buttermilk to make a batter about the consistency of pancake batter. Remove skillet from the oven, tilt so that lard greases both the sides and the bottom, and then pour the hot lard into the batter. Stir briskly just to mix. Pour batter into the hot skillet and bake in hot oven until firm and lightly browned, about 25 minutes. Serve oven-hot, directly from skillet. The way to eat batter bread is to cut it into wedges as you would a cake, then to split each wedge horizontally and tuck in a lump or two of sweet butter while the bread is still hot enough to melt it.
Grilled Corn and Tomato Salad 4 ears sweet corn, unhusked Kosher salt 1 clove garlic, minced 1 jalapeño pepper, seeds and ribs removed, minced Zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled and diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves Freshly ground black pepper Instructions: Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can. Prepare and preheat your lump charcoal grill to medium low. Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes. Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine. Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
Fried Mozzarella 12 packaged egg roll wrappers 12 pieces string cheese Vegetable oil, for frying 1 cup store-bought marinara sauce Instructions: Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers. Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks. Heat 1 inch of oil in a large skillet over medium heat. While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl. Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil. Serve alongside the marinara.
Bo Luc Lac (Shaken Beef with a Simple Salad) 3/8 cup oyster sauce 1 tablespoon sugar 4 teaspoons soy sauce 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 shallot, minced 3/4 cup distilled vinegar 1/2 cup olive oil 3/8 cup sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 shallot, minced Oil, for cooking 2 pounds Wagyu flank steak, 1-inch cubes 1 head green leaf lettuce, rough chopped 1 bunch watercress, trimmed 2 Roma tomatoes, 1/4-inch slices 1/2 English cucumber, 1/4-inch slices 1/4 red onion, 1/8-inch slices Cooked jasmine rice, for serving Freshly cracked black pepper, to garnish Cilantro, for garnish, optional Sunny-side up eggs, because a runny yolk on rice is heaven, optional Instructions: For the steak glaze: Whisk together the oyster sauce, sugar, soy sauce, black pepper, garlic and shallot in a small bowl and set aside. For the simple vinaigrette: Whisk together the vinegar, oil, sugar, salt, pepper, garlic and shallot in a small bowl and set aside. For the shaken beef: Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes and sear until browned, tossing them periodically, until just under the desired temperature, 4 to 5 minutes for medium. Add the steak glaze and toss until the steak has a shiny gloss and does not sit in a pool of sauce, another minute. Remove from the heat and let rest. Toss the lettuce, watercress, tomatoes, cucumber and onion in a bowl with the vinaigrette. Plate the salad and cubed steak with the rice and add any garnish desired.
Jazzen Jambalaya 1 cup canola oil 1 cup chopped yellow onions Salt and pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon chopped garlic 1/2 cup tomato paste 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh parsley leaves 1/4 teaspoon chopped habanero peppers 1 cup vital wheat gluten flour 1/2 cup canola oil, plus more for the griddle 1/2 cup Love Spice, recipe follows 1/2 cup tomato puree 1/4 cup chopped celery 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped yellow onions 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 1 teaspoon chopped garlic 1/4 teaspoon cayenne pepper Salt and pepper 1/4 cup garlic powder Al Dente Basmati Rice, recipe follows 1/4 cup paprika 1/4 cup black pepper 1/4 cup salt 1/4 teaspoon cayenne pepper 2 cups basmati rice Salt and pepper Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes. Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well. Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes. For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes. Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes. Meanwhile, heat the nuggets on a griddle in canola oil. Plate the jambalaya in bowls. Top with the nuggets and serve. In a bowl, add the paprika, black pepper, salt and cayenne. Mix well. In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente.
Peanut Butter and Fresh Peach bread slices peanut butter peach, sliced Instructions: Toast bread, add peanut butter, and then add thinly sliced peaches to sandwich.
Breakfast Grilled Cheese 1/3 cup whipped cream cheese 1/4 cup small-curd cottage cheese 2 tablespoons confectioners' sugar, plus more for topping 4 frozen waffles (untoasted) 1 to 2 tablespoons jam (any flavor) 1 tablespoon unsalted butter, plus more if needed Ground cinnamon, for topping Instructions: Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles. Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.) Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.
Maple-Roasted Acorn Squash 3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes) 3 tablespoons unsalted butter, diced 3 tablespoons pure maple syrup, plus extra for serving Good olive oil Kosher salt and freshly ground black pepper Flaked sea salt, such as Maldon, for serving Instructions: Preheat the oven to 350˚. Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife. Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.
Sheet Pan Taco Bake 5 tablespoons vegetable oil 1 pound ground beef 1 teaspoon ground cumin 3 teaspoons chili powder Kosher salt 1 tablespoon tomato paste Nonstick cooking spray, for spraying the sheet pan 20 ounces refrigerated shredded hash browns 8 ounces Cheddar, grated (about 2 cups) Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce Instructions: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot. Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray. Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.
Healthy Grilled French Toast Foil Packets 3 tablespoons unsalted butter, melted One 12-ounce can nonfat evaporated milk 2 large eggs 2 tablespoons pure maple syrup, plus more for serving 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 8 slices multi-grain bread, lightly toasted 1 cup mixed berries Instructions: Special equipment: nonstick foil Prepare a grill for medium-high heat. Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up. Brush the centers of each piece with the melted butter. Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag. Dip each side of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil. Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 oblong packets. Put the packs on the grill, close the lid and cook for 5 minutes. Turn the packets over, close the lid and grill 5 minutes more. Remove and let rest for a few minutes. Carefully open the packets (hot steam will escape). Both sides of the French toast should be browned and the center should be custardy. Keep in the packets or transfer to plates. Top each serving with 1/4 cup of the berries and more maple syrup, if desired.