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Artichokes with Roasted Garlic Aioli 1 egg yolk 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 cup grapeseed oil 1 head garlic, roasted* Kosher salt and freshly ground black pepper Juice of 1 lemon 12 baby artichokes (poivrade variety, which are the tiny ones) 1 to 2 lemons Kosher salt 2 to 3 tablespoons olive oil Instructions: To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste. To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.
Spanish Tortilla Cake 3 tablespoons olive oil 1 large onion, thinly sliced 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled 11/2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried thyme, crumbled Salt and freshly ground black pepper, to taste 6 large eggs 4 egg whites 2 pounds (about 3 large) potatoes, boiled, peeled and sliced Instructions: In a large nonstick skillet set over moderate heat, warm 1 tablespoon of the oil until it is hot, add the onion, rosemary, thyme, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until onion is golden. Let cool. In a bowl whisk together the whole eggs, egg whites, and some salt and pepper to taste. Add the onions and stir to combine. In the skillet heat 1 tablespoon oil until hot over moderate heat, add the egg mixture and cook just until edges begin to set, about 3 minutes. Add the potatoes, spreading them in an even layer, reduce the heat to moderately low, and cook, covered, for 6 to 8 minutes, or until eggs are almost completely set. Place a plate over the omelette and invert the omelette onto the plate. Set the skillet back on the heat, add remaining oil, turning pan to coat bottom with oil, and slip omelette back into pan. Cook for 3 minutes more, or until bottom is just set. Transfer omelette to serving dish. Cut into wedges and serve hot or warm.
Key Lime Pie Lush Nonstick cooking spray, for the baking dish 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 2 cups graham cracker crumbs (from about 16 graham cracker sheets) One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar Pinch kosher salt Juice and zest of 1 lime One 12-ounce container frozen whipped topping, such as Cool Whip, thawed One 3.4-ounce package instant vanilla pudding 1 cup milk 1/4 cup key lime juice Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed graham crackers in a medium bowl. Press the mixture into the prepared baking dish and freeze for 15 minutes to set. Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set. Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Top with the remaining graham cracker crumbs and lime zest before serving.
Coquito 1 15-ounce can cream of coconut 1 14-ounce can sweetened condensed milk 1 13.5-ounce can unsweetened coconut milk 1 12-ounce can evaporated milk 1/4 teaspoon ground cinnamon, plus more for garnish 1 teaspoon pure vanilla extract 1 1/2 cups Puerto Rican white rum Cinnamon sticks, for garnish Instructions: Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours. Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.
Mate with Homemade Condensed Milk 6 cups nonfat milk 5 tablespoons sugar Mate (available in specialty and health food stores) Boiling water Instructions: Prepare condensed milk: Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain, Homemade condensed milk can be refrigerated up to a week.. Meanwhile, prepare the mate: Heat a teapot, rinsing it out with boiling water. Add 1 tablespoon mate for every cup of tea desired. Pour boiling water over tea leaves and let steep 5 minutes. Strain and serve with condensed milk. (To drink cold, use twice as many tea leaves and pour tea over ice cubes. Serve plain or with sugar and lemon.)
Easy At-Home Raclette 1 pound small red potatoes, scrubbed 1 pound fontina cheese, coarsely grated 1/4 pound Emmental, coarsely grated 1/4 pound Gruyere, coarsely grated 3 tablespoons cornstarch One 14-ounce package mini smoked sausages Sliced baguette, for serving Cornichons, for serving Instructions: Preheat the oven to 325 degrees F. Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly. Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.
Grilled Salmon with Smashed Cucumber-Date Salad One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces 3/4 cup finely sliced fennel, feathery fronds reserved for the garnish 6 Medjool dates, pitted and cut in slivers 1/3 cup coarsely chopped walnuts 2 tablespoons minced fresh chives 2 tablespoons fresh lemon juice (1/2 a large lemon) 6 tablespoons fruity olive oil (preferably from Spain) Medium-coarse sea salt (preferably Maldon from England) Fresh ground black pepper Instructions: Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper. Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.) Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently. Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare. Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Grilled Avocado, Tomato, Red Onion Salad 10 tomatoes, quartered 4 avocados, peeled, halved, and pitted Extra-virgin olive oil, for drizzling 1 red onion, sliced 1/2 lemon 1 cup pesto sauce 1/2 cup pine nuts Parmiggiano-Reggiano Instructions: Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside. Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again. In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
Pompano with Red Onion and Tomato 1 tablespoon canola oil Two 3-ounce fillets pompano, skin on and pin bones removed 1/2 teaspoon kosher salt 2 tablespoons whole unsalted butter 2 teaspoons chopped shallots 12 baby heirloom tomatoes, halved 1/2 red onion, julienned 1 tablespoon canola oil Two 3-ounce fillets pompano, skin on and pin bones removed 1/2 teaspoon kosher salt 2 tablespoons whole unsalted butter 2 teaspoons chopped shallots 12 baby heirloom tomatoes, halved 1/2 red onion, julienned Instructions: Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish. Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
Deviled Egg American Flag Nonstick cooking spray 18 large eggs 1/4 cup sour cream 1/4 cup mayonnaise1 1/2 tablespoons distilled white vinegar 3 teaspoons yellow mustard 1 teaspoon hot sauce Kosher salt and freshly ground black pepper 1/4 cup loosely packed fresh parsley, finely chopped Paprika or cayenne pepper, for garnish Instructions: Preheat the oven to 350 degrees F. Generously coat a 13-by-9-inch straight-sided baking dish (preferably glass) with cooking spray. Separate the egg whites and yolks into 2 medium bowls. Whisk the whites until combined and just foamy, then transfer them to the prepared baking dish. Cover the dish with foil and bake until they have fully set, about 20 minutes. Let cool completely in the baking dish. Meanwhile, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium-low heat until fully cooked and slightly dry, 4 to 5 minutes. Transfer the yolks to a food processor. Add the sour cream, mayonnaise, vinegar, mustard, hot sauce, 1/2 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Spoon the yolk mixture into a pastry bag fitted with a small round tip, or a resealable plastic bag with the tip cut off. Put a platter on top of the baking dish with the egg whites and flip to turn them out onto the platter. With a long sharp knife, trim about 1/4-inch from the edges, including any browned outer edges, to make a neat rectangle of whites. Cut the trimmings into 1/4-inch cubes that will be used for \stars\ (discard any with browned edges). Cut the large rectangle of egg whites into 54 square pieces: 6 rows across and 9 columns down. Straighten the eggs to keep the rectangle together. Pipe a heaping amount of the egg yolk mixture onto the upper left-hand corner of the rectangle (this will be the section of the flag that holds the stars). Use the rest of the yolk filling to generously pipe 6 horizontal stripes right over the middle of each egg (see Cook's Note). Sprinkle the corner square with parsley and the stripes with paprika or cayenne. Top the parsley with the small dice \stars\.
Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish 1 cup cider vinegar 2 tablespoons light brown sugar 2 teaspoons kosher salt 1 teaspoon celery seeds 1 teaspoon mustard seeds 3 green tomatoes, seeded and diced 1 large red bell pepper, grilled, peeled, seeded and diced 1 large yellow bell pepper, grilled, peeled, seeded and diced 1 jalapeno, grilled and diced 1 small red onion, finely diced 2 tablespoons extra-virgin olive oil Freshly ground black pepper 3/4 cup mayonnaise 1/4 cup whole-grain mustard 3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce 3 cornichons, finely diced 2 green onions, green and pale green parts, finely diced Salt and freshly ground black pepper Salt and freshly ground black pepper 1 1/2 pounds smoked pork sausage links (12 to 14 links) Thick-cut grilled bread, for serving Instructions: For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely. Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld. Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes. To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.
Florence Fizzy 2 ounces peach nectar, chilled 2 ounces peach vodka, chilled 2 ounces Prosecco, chilled Sliced peach, for garnish Instructions: Pour nectar and vodka into a champagne flute. Fill to top with Prosecco. Garnish with a peach slice.
Escarole with Pine Nuts 1 tablespoon olive oil 1/4 cup thinly sliced shallots 3 cloves garlic, minced 1 head of escarole (about 1 pound), washed, dried and coarsely chopped 1/2 cup low-sodium chicken broth 1/4 teaspoon chili flakes 2 tablespoons balsamic vinegar Salt and freshly ground pepper 1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown Instructions: Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving. Excellent source of: Vitamin A, Folate, Vitamin K, Manganese Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc
Puff Pastry-Wrapped Olives 3/4 cup grated Parmesan Zest of 1 lemon 1 tablespoon finely chopped fresh parsley 1 large egg Flour, for dusting 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed About 40 pimento-stuffed green olives (two 3-ounce jars), drained Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined. In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash. On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives. Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.
Yia Yia's Sunday Sauce 1/4 cup olive oil 1 large Spanish onion, finely diced 1 tablespoon kosher salt, or more as needed 6 cloves garlic, sliced Two 28-ounce cans San Marzano tomatoes, with their juice 2 pounds meaty beef bones 1 cup dry white wine 1 tablespoon fresh oregano leaves 1 tablespoon crushed red pepper flakes, optional 1/4 teaspoon freshly ground black pepper 1 bay leaf Instructions: What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it. Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.
Chocolate Bao 1/3 cup all-purpose flour 1/3 cup lukewarm water 2 teaspoons sugar 1 packet active dry yeast 1 cup semisweet chocolate chips 2 tablespoons unsalted butter, at room temperature 1/2 teaspoon vanilla 1/2 cup heavy cream 3/4 cup cake flour 1/2 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder 2 1/2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 1 tablespoon vegetable oil 1/2 cup semisweet chocolate chips Vegetable oil cooking spray, for greasing Instructions: For the bao starter: In a large mixing bowl, combine the flour, water, sugar and yeast. Let stand until puffed up and has bubbles on the surface, about 20 minutes. For the chocolate sauce: In a medium bowl, mix together the chips, butter and vanilla. Place the bowl over a barely simmering saucepan of water and stir until the chocolate has melted. Whisk in the cream until the mixture is smooth. Set aside to cool to room temperature. For the chocolate bao: In a large bowl, whisk together both flours, the cocoa powder, sugar, baking powder and salt. Add the flour mixture and oil to the starter and stir together while gradually adding 1/2 cup room temperature water. Stop adding water once the dough has come together enough to knead by hand. Dump the dough onto a lightly-floured surface and knead until you have a smooth, satiny dough, 3 to 4 minutes. Return the dough to the bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 3 hours. Spray a stainless-steel steamer with vegetable oil cooking spray. Use your hands to roll the dough into a long log, about 2 inches wide and 12 inches long. Cut the log into 12 equal pieces. Place a few chocolate chips in the center of each dough piece and stretch the dough around the chips, pinching one end to form a ball. Place the ball seam-side down onto a wax paper square. Continue with the remaining pieces of dough. Gently lower the bao in batches into a prepared steamer. Steam for 10 minutes, then carefully remove and let cool under a kitchen towel. Serve warm with chocolate sauce for dipping.
Veal Marsala 1/4 cup all-purpose flour 1 tablespoon blended salt and pepper, plus more for seasoning Four 4- to 5-ounce portions veal shoulder, tenderized and thin 2 tablespoons butter plus 1/4 cup butter or mascarpone 1/3 cup marsala wine 1 cup mushrooms, quartered or sliced 1 tablespoon minced garlic 1 tablespoon blended minced fresh thyme and parsley 1 cup veal stock Instructions: In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour. Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.
Italian Panini 1 loaf rustic Italian bread, such as ciabatta or pane rustica 4 teaspoons honey mustard 12 ounces sliced provolone 4 ounces thinly sliced Black Forest ham 4 ounces thinly sliced roast turkey breast 4 ounces thinly sliced Genoa salami 3 tablespoons butter, softened Instructions: Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf. Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes. Transfer the panini to a cutting board and slice in half. Serve immediately.
Baked Oysters Italian-Style with Ciabatta Crouton 1/2 cup whole garlic cloves 1/2 cup olive oil 1/2 cup white wine 1 cup soft-cooked white beans 2 teaspoons Sherry vinegar 1/2 teaspoon lemon juice 1/4 pound finely diced pancetta, cooked until crispy, then drained, fat reserved Red pepper flakes 8 (1/4-inch) slices ciabatta or other Italian-style bread 1 pint shucked oysters (approximately 24) 1 tablespoon butter 1 to 1 1/2 cups bread crumbs 3 tablespoons chopped Italian parsley 1/4 cup good quality olive oil 1 tablespoon chopped garlic 2 tablespoons chopped mixed herbs, such as rosemary, thyme, and sage 1/4 cup grated Grana Padano or Parmigiano Reggiano Salt and pepper Instructions: For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly. For the oysters: Preheat oven to 400 degrees F. Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately. To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.
Better Than Grannie's Creamed Corn 1/2 onion, diced 1 tablespoon butter 2 pinches kosher salt 8 ears fresh corn 1 sprig fresh rosemary, bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow cornmeal 1 cup heavy cream Fresh ground black pepper Instructions: In a saucepan over medium heat, sweat the onion in butter and salt until translucent. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
Salted Caramel Pecan Bites 1 cup chopped pecans Nonstick baking spray, for the foil 10 to 12 graham crackers 1 cup firmly packed dark brown sugar 3/4 cup (6 ounces) salted butter 2 tablespoons whipping cream 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges. Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat. Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.
South African Sambal 2 cups grated carrots 2 cups grated apples 1/4 cup lemon juice 1 teaspoon salt 1 teaspoon minced garlic 1 teaspoon minced ginger 1 tablespoon sugar 1/4 rice wine vinegar 1 1/2 teaspoon chopped fresh red chilies Freshly ground black pepper, to taste 1/4 cup chopped cilantro Instructions: Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.
Mini Shrimp Calzones 2 tablespoons olive oil 1 clove garlic, minced 1 cup canned chopped tomatoes in juice 1/2 teaspoon dried thyme 2 tablespoons chopped fresh Italian parsley leaves 1/2 cup dry white wine 1 pound uncooked large shrimp, peeled and deveined Salt and freshly ground black pepper 6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows 3 cups shredded mozzarella 1 large egg, beaten to blend (for egg wash) Extra-virgin olive oil 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 3 tablespoons olive oil, plus more for bowl Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal. Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day. Yield: 1 (16-ounce) ball of pizza dough Prep Time: 10 minutes Inactive Prep Time: 1 hour
Easy Salsa for Canning 13 Roma or plum tomatoes (about 2 1/2 pounds before preparation) 4 cups cored, seeded and chopped chile peppers, such as hatch, Anaheim or banana (12 to 14 pieces or about 1 pound) 1 cup chopped white onion (1 large) 8 cloves garlic, grated or finely chopped 1 jalapeño, cored, seeded and finely chopped 2 cups white vinegar (5 %) 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander Instructions: Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside. Prepare the jars: It is not necessary to sterilize the jars beforehand if processing jars in a boiling water canner for 10 minutes or longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be pre-sterilized and the lids and rings placed into simmering, not boiling, water. Rings can be reused, but lids should be new and used only once for boiling water canning. Meanwhile, bring a pot of water to a boil. Use a paring knife to cut a small, shallow X in the bottom of each tomato (this is known as scoring). Prepare a bowl of ice water and set aside a slotted spoon or skimmer. One at a time using the slotted spoon, add the tomatoes to the boiling water. Let cook for 15 to 20 seconds, depending on the ripeness of the tomato, until the skins are just loosened. Transfer to the bowl of ice water to stop the cooking. As soon as the tomatoes are cool, remove them from the ice water. Use a paring knife to pull off the skin, starting at the X. The skin should now peel off quickly and easily. Core the tomatoes, then coarsely chop to 1/3-inch pieces or so. You will need 4 cups of coarsely chopped tomato. Place the chopped tomatoes in a pot with the peppers, onion, garlic and jalapeno. Add the vinegar, cilantro, salt, cumin and coriander. Stir to combine. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until thickened and piping hot, about 20 minutes. When ready to can: For each jar, insert a canning funnel and carefully ladle in the salsa, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. If you do not have a canning kettle, you can also place a metal rack or clean towel in the bottom of a large pot and bring to a boil. Using tongs, place the jars on the rack in the canner or in the prepared pot. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of salsa at room temperature for up to 1 year. Once the salsa is opened, store in the refrigerator for 5 to 7 days.
Sweets of the Spoon: Glyka tou Koutaliou 1 pound Mandarin orange peels, pith removed 5 cups granulated sugar 1 cup water Instructions: In a medium pot, add the orange peels, sugar, and water and bring to a boil on high heat. Once boiling, turn the heat to medium and simmer for about 30 minutes. When soft, remove the orange peels from the heat and let cool. Place in a jar to store. Serve room temperature with a glass of water, which is traditional, or on yogurt or ice cream.
Quinoa-All Bran Pilaf with Raisins and Simple Green Salad 2 cups water 1 cup quinoa, washed 1 tablespoon olive oil 1 red onion, finely diced 2 cloves garlic, thinly sliced 2 teaspoons curry powder 1/2 teaspoon ground cinnamon 1/2 cup raisins Kosher salt and freshly ground black pepper 3/4 cup KELLOGG'S® ALL-BRAN® Original cereal 2 cups chopped romaine lettuce leaves Juice of 1/2 lemon 1/2 teaspoon brown sugar 2 tablespoons extra-virgin olive oil Instructions: In a large saucepan, bring the water to a boil. Add the quinoa, cover, and simmer 15 minutes, or until cooked through. In a large saute pan, warm 1 tablespoon of olive oil until shimmering. Add the onions, garlic, curry powder, and cinnamon. Stir and cook until the onions are soft and start to brown. Stir in the raisins. Season with salt and pepper. Cook for 1 more minute. Turn off the heat. Add the cooked quinoa to the onions. Add the cereal, crushing lightly in your hands. Stir well. To make the salad dressing: Whisk together the lemon juice and brown sugar. Whisk in the olive oil. Season the dressing with salt, and pepper, to taste. Toss the romaine leaves with the dressing to coat evenly. Serve with the pilaf warm with the salad on the side.
Giant Crunchy Taco Wrap 1 pound ground beef One 1-ounce package taco seasoning 1 cup jarred cheese sauce Seven 12-inch flour tortillas 4 tostada rounds 1 cup sour cream 1/2 head iceberg lettuce, shredded (about 4 cups) 1 plum tomato, diced Canola oil, for brushing Hot sauce, for serving, optional Instructions: Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.
Provencal French Beans 14 ounces dried Great Northern beans 1 quart homemade chicken stock or canned broth 1 tablespoon kosher salt 1/4 cup good olive oil 2 cups chopped yellow onions (2 onions) 1 cup medium-diced carrots (2 carrots) 1 cup medium-diced celery (2 stalks) 1/4 cup fresh chopped parsley, plus extra for garnish 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1/3 cup freshly grated Parmesan cheese Instructions: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
Frittata della Casa di Mio Madre 1 bell pepper, chopped 1 onion, chopped 1 clove garlic, minced 2 tablespoons olive oil 2 potatoes, diced 2 teaspoons salt 6 cranks fresh ground pepper 12 eggs 1 tablespoon grated Parmesan Instructions: In an omelette pan over medium high heat, saute peppers, onions, and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with 1 teaspoon salt and 2 cranks for fresh ground pepper. Continue to cook until potatoes are soft. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature.
Spinach Salad with Warm Bacon Dressing 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Instructions: Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Cherry Bomb Chops 4 pork loin chops, bone-in (about 1 1/2-inch thick) Brine, recipe follows 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon freshly cracked black pepper 2 (15-ounce) cans tart cherries 1 cup Madeira, divided 1 tablespoon grated orange zest 1 tablespoon minced ginger 1/3 cup agave syrup 2 tablespoons grape seed oil 1 tablespoon balsamic vinegar 2 tablespoons unsalted butter, room temperature 3 cups water 1 bay leaf 1/4 teaspoon red pepper flakes 1/2 teaspoon peppercorns 1 tablespoon agave syrup 2 tablespoons kosher salt 1 cup ice Instructions: Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels. Preheat the oven to 200 degrees F. Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half. Once the chops have reached 90 degrees F, remove them from the oven. Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve. In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.
Sock Em' Seasoned Corn 8 ears sweet corn (recommended Jersey sweet corn) 1 pound sweet salted butter, cubed and room temperature 2 tablespoons seafood seasoning (recommended: Old Bay) 1/4 cup freshly chopped cilantro leaves Lime, optional Instructions: Preheat grill over medium-high heat. Peel back husk on corn and remove all the silk. Lay each ear of corn on an individual piece of foil. In a medium sized bowl, mix butter, cilantro and seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover. Wrap corn with foil and grill for 20 minutes. If grilling, grill until slightly soft, about 10 to 15 minutes. Squeeze the lime over the corn, if desired. Suggestion if grilling: soak corn, grill whole. Dip or brush with herb butter.
Merry Shrimp Martinis Thinly sliced ciabatta bread 1/2 cup reserved SeaPak Shrimp Scampi butter 1 (12-oz) package of SeaPak Shrimp Scampi, frozen 1 (14.5 oz) can of diced tomato 1 tsp. lemon zest 1 tsp. horseradish 1 tsp. Worcestershire sauce 2 tsp. hot sauce 6 celery sprigs Instructions: Preheat large skillet 1-2 minutes on medium-high heat. Preheat oven to 400°F. Place shrimp in skillet, saute for 7 minutes and prepare according to package instructions. Pour off 1/2 cup of scampi butter and reserve for crostini. Brush reserved scampi butter on bread slices. Place on baking sheet and bake for 10 minutes. Add tomatoes, lemon zest, horseradish, Worcestershire sauce and hot sauce to skillet. Stir to incorporate. Bring to simmer. Portion shrimp into serving dishes. Garnish with celery sprigs and garlic crostini.
Spaghetti and Meatballs Extra-virgin olive oil 1 onion, chopped 2 garlic cloves, smashed 2 tablespoons roughly chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread, crust removed 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 large egg 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce 1/2 pound mozzarella cheese, cut into chunks Leaves from 3 sprigs fresh basil 1 pound spaghetti 1/2 cup extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, chopped Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup fresh basil leaves, torn into pieces Instructions: Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F. Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese. Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
Maggie's Energy Drink 4 small gingko or ginseng tea bags 2 quarts water 1 cup freshly squeezed lemon juice 2 cups sugar or sugar substitute 1 large or 2 small herbal tea bags Instructions: In a medium pitcher, brew all the tea bags in 1 quart of water. Add the lemon juice to a large pitcher. Add the sugar and the remaining water and mix well. Pour the tea into the lemonade mix and stir. Refrigerate and serve chilled.
Baked Tilapia With Tomatoes and Potatoes 1 1/4 pounds new potatoes, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 3 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper Cooking spray 2 cups cherry tomatoes 1/4 cup pitted kalamata olives 2 tablespoons capers, drained 3 cloves garlic, smashed 1/4 cup white balsamic vinegar or white wine vinegar 4 6-ounce tilapia fillets Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes. Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes. Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
Tortilla Soup 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder 2 teaspoons kosher salt 6 cups low-sodium chicken broth 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro leaves 1/4 cup freshly squeezed lime juice (from about 2 limes) About a dozen corn tortilla chips, broken a bit Lime wedges, optional Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.
Lemon Pepper Orzo 2 1/2 cups chicken stock 1 cup orzo 2 lemons, juiced 1/4 cup cream 1/4 cup grated Parmesan 2 tablespoons mascarpone 2 tablespoons butter 2 tablespoons fresh chives 1 tablespoon cracked black pepper 1 teaspoon lemon zest Instructions: In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off. Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
English Sticky Toffee Pudding 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 3/4 cup pitted dates 1 1/4 cups boiling water 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon vanilla 1/2 cup unsalted butter 1/2 cup heavy cream 1 cup packed light brown sugar 1 cup heavy cream, whipped Instructions: Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
Vegan Antipasti 1/4 cup red wine vinegar 1 tablespoon chopped fresh basil 1 tablespoon minced garlic 2 teaspoons chopped fresh oregano Spike seasoning, to taste, available in health food stores Freshly ground black pepper, to taste 1/4 cup olive oil 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon garlic, minced 1 tablespoon fresh basil, chopped 1 teaspoon sea salt 1 teaspoon pepper 2 portobello mushrooms, peeled, bottom part of stem removed 1 pound tofu, firm, sliced into 1/2-inch pieces 1 large red bell pepper, seeded and cut into 1-inch cubes 1 large yellow bell pepper, seeded and cut into 1-inch cubes 1 large green bell pepper, seeded and cut into 1-inch cubes 1 bunch asparagus, cut into 1-inch pieces 1 large red onion, peeled and cut into 1-inch cubes 15 slices veggie pepperoni, halved 1/4 cup black olives, pitted and cut in half 1/4 cup pepperoncini, seeded and cut in half 1/2 cup sun-dried tomatoes, soaked in warm water and halved 1 tablespoon capers, whole 1 tablespoon garlic, minced 2 tablespoons fresh basil, chiffonade 1/2 tablespoon fresh oregano, chopped Instructions: For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste. For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces. To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.
Corn Tortillas 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, nonstick pan or comal until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
Chicken Breast with Feta, Celery and Radish Salad 2 tablespoons extra-virgin olive oil 4 boneless skinless chicken breast halves (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 1 romaine lettuce heart, torn into bite size pieces (about 4 cups) 2 ribs celery, thinly sliced 6 radishes, quartered 3 ounces fresh feta, crumbled 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, quartered Instructions: Preheat the oven to 350 degrees F. Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving. Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Turkey Cranberry Sliders 1/2 cup panko breadcrumbs 2 tablespoons milk 1 pound ground turkey (85 percent lean) 2 tablespoons finely chopped fresh parsley 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1 large pinch cayenne Kosher salt and freshly ground black pepper Olive oil, for the pan 2/3 cup canned whole berry cranberry sauce 8 mini potato rolls or slider buns, split About 2 cups arugula Instructions: Preheat the oven to 450 degrees F. Put the breadcrumbs in a large bowl and drizzle the milk over the top; stir and let soak for 5 minutes. Add the ground turkey, parsley, ground ginger, garlic powder, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 8 portions, roll into balls and pat into patties. Arrange the patties in a lightly oiled 9-by-13-inch baking dish. Bake for 5 minutes. Meanwhile, gently warm the cranberry sauce with a few tablespoons of water to loosen. Spoon half of the warm sauce on top of the patties. Return the cranberry sauce to a simmer and remove from the heat. Return the patties to the oven and continue baking until browned, glazed and cooked through, about 20 minutes more. Flip the patties and brush them with more sauce while still hot. Let cool slightly, about 5 minutes. Spoon the remaining cranberry sauce onto the bottom halves of the rolls. Top each roll with a patty and some arugula. Serve warm.
Cajun Turkey Injection (Brine) 2 tablespoons kosher salt 2 teaspoons garlic powder 2 teaspoons white pepper 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1 cup melted butter Instructions: Blend all of the dry ingredients then mix with the butter. Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.
Broiled Tilapia with Bean, Potato and Olive Salad 2 cups frozen or dry brown rice 1/2 pound small new potatoes, cut into 1/4-inch rounds 1 pound mixed beans (yellow and green), trimmed and cut into 1-inch pieces 1 red bell pepper, cut into thin strips 3 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh parsley and/or basil 2 tablespoons lemon juice (about 1 lemon), plus wedges for serving 1 teaspoon Dijon mustard 6 pitted kalamata olives, finely chopped Kosher salt and freshly ground black pepper 3 tablespoons whole wheat breadcrumbs 1/4 teaspoon paprika Four 6- to 7-ounce tilapia fillets 2 cups fresh berries, for serving Four 6-ounce glasses reduced-fat milk, for serving Instructions: Cook the brown rice according to the package instructions and keep warm. Bring a large, covered pot of water to a boil. Add the potatoes and simmer until they just become tender, 6 to 8 minutes. Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more. Drain and rinse in cold water, then shake dry. Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper. Add the cooked vegetables and toss together. Set aside. Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil. Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika. Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper. Broil the fish until it starts to turn opaque, 3 to 4 minutes. Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes. (Be sure to keep an eye on the fish as the breadcrumbs can burn quickly.) Divide the fish, bean-potato salad and rice among four dinner plates. Serve with lemon wedges, berries and milk.
Meatloaf Made with French Onion Soup Mix 2 pounds ground chuck (80 percent beef, 20 percent fat) 1 1/2 cups Italian-style breadcrumbs One 14.5-ounce can diced tomatoes One 11-gram packet French onion mushroom soup/dip mix 1/4 cup finely grated (like sand baby!) Parmesan Kosher salt and freshly ground black pepper, if needed 1 egg, whisked Instructions: Preheat the oven to 350 degrees F. Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef. In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won't need to). Add the egg and stir. Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don't over-mix! Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
Baja Betty Burger 1 1/2 pounds ground beef 6 ounces fresh chorizo Kosher salt and freshly ground black pepper 1 jalapeno, minced 6 ounces mayonnaise 8 ounces roma tomato, diced 1/2 red onion, minced 1 bunch fresh cilantro, roughly chopped 2 limes, juiced Cayenne pepper 4 slices jalapeno jack cheese 4 hamburger buns 4 bib lettuce leaves Instructions: Preheat the grill to medium-high heat. Mix together the beef and chorizo, sprinkling with salt and pepper. Form 4 patties, each around 6 ounces. Blend the jalapeno with the mayonnaise to make a jalapeno aioli. Transfer to a bowl and set aside. Make a pico de gallo by combining the tomatoes, red onion, cilantro, lime juice, salt, pepper and cayenne to taste. Grill the burgers until well done, around 5 minutes per side. Top each with a slice of pepper jack cheese. Grill the buns. Build the burgers by spreading a layer of jalapeno aioli on the bottom bun, followed by a slice of lettuce, the burger, some pico de gallo and finally the top bun with more aioli.
Baked Ham with Brown Sugar Mustard Glaze 1 (12-pound) shankless skinless smoked cured ham Whole cloves for studding ham 1 cup firmly packed light brown sugar 1/4 cup prepared mustard 2 tablespoons cider vinegar Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE 1 to 2-inch Ham Steak 1/2 teaspoon ground cloves Instructions: Preheat oven to 350 degrees Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving. Preheat oven to 350 degrees Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.
Apple-Smoked Chile Lime Chicken Wings with Sriracha Soy Sauce 2 pounds chicken wings, separated into wings and drumettes Brine, recipe follows 1/4 cup fresh lime juice 2 tablespoons vegetable oil 3 tablespoons chili powder Kosher salt Sriracha Soy Sauce, recipe follows Smoked Corn and Black Bean Salad, recipe follows, for serving 1 cup apple cider 3 tablespoons dark brown sugar 2 tablespoons apple cider vinegar 2 tablespoons honey 1 bay leaf Kosher salt and freshly ground black pepper 1 cup sriracha sauce 1/2 cup mayonnaise 2 teaspoons soy sauce 2 to 3 ears corn, shucked and cleaned 2 tablespoons corn oil One 15-ounce can black beans, drained and rinsed 1/2 cup diced green bell pepper (from 1/2 bell pepper) 1/2 cup diced red bell pepper (from 1/2 bell pepper) 1/2 medium red onion, cut into 1/8-inch slices, then cut in half 3 tablespoons minced fresh jalapeno (from 1 medium jalapeno) 1/4 cup corn oil 2 tablespoons chopped fresh cilantro leaves 2 tablespoons red wine vinegar 1 teaspoon fresh lime juice 1/4 teaspoon ground cumin Kosher salt and freshly ground black pepper Instructions: Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours. Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again. Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes. Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad. Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator. Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use. Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals. Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno. Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour the dressing over the salad, then cover and refrigerate for 1 hour.
Roasted Shrimp with Thousand Island Dressing 1/2 pound large shrimp, peeled and deveined 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 tablespoon olive oil 1/2 tablespoon freshly squeezed lemon juice 3/4 cup mayonnaise 1/4 cup ketchup 1 teaspoon minced capers 1 teaspoon minced gherkins 1 tablespoon sweet pickles 1 teaspoon lemon juice Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes. For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.
Pear Upside-Down Chocolate Cake 2 tablespoons unsalted butter 2 tablespoons firmly packed light brown sugar 1/2 teaspoon finely grated lemon zest 1 teaspoon freshly squeezed lemon juice 4 Bosc pears, peeled, quartered lengthwise, and cored 1/3 cup milk 3/4 cup all-purpose flour 1/2 cup finely ground toasted almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Confectioners' sugar, for dusting Instructions: For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center. For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition. While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely. To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
Parmesan Oyster Crackers 2 cloves garlic Kosher salt and freshly ground black pepper 1/2 stick unsalted butter 2 tablespoons extra-virgin olive oil 2 cups oyster crackers 1 handful flat-leaf parsley, finely chopped 1/4 cup grated Parmigiano-Reggiano Instructions: Preheat oven to 250 degrees F. Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.
Classic Crispy Waffles 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon fine salt 1 1/2 cups milk 4 tablespoons melted unsalted butter, plus more for brushing waffle iron 4 tablespoons vegetable shortening, melted 2 large eggs Pure maple syrup, soft unsalted butter, confectioners' sugar or fruit preserves, for topping Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps). Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Serve with maple syrup, butter, sugar or fruit preserves.
Air Fryer Banana Bread Nonstick baking spray 1/2 cup all-purpose flour 1/4 cup wheat germ or whole-wheat flour 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 2 ripe bananas 1/2 cup granulated sugar 1/4 cup vegetable oil 1/4 cup plain yogurt (not Greek) 1/2 teaspoon pure vanilla extract 1 large egg 1 to 2 tablespoons turbinado sugar, optional Instructions: Spray a 7-inch round air-fryer insert, metal cake pan or foil pan with nonstick spray. Set aside. Whisk together the flour, wheat germ, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate medium bowl. Add the granulated sugar, oil, yogurt, vanilla and egg to the banana and whisk until smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping. Put the pan in a 3.5-quart air fryer and cook at 310 degrees F, turning the pan halfway through, until a toothpick inserted in the middle of the bread comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool for 10 minutes. Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.
Fava Bean and Raw Artichoke Salad 4 large fresh artichoke hearts, thinly sliced or quartered* 1 pound fresh fava beans, shelled, washed, and drained 2 to 3 scallions or spring onions, to taste, white and green parts, thinly sliced 2/3 cup slit green Greek olives 1 small bunch fresh dill, snipped 1/2 cup extra virgin olive oil 1 large lemon, juiced Salt and freshly ground black pepper, to taste Instructions: Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl. Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately. Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.
Roquefort Fritters with Pear and Tarragon Sala 8 ounces firm blue cheese, chilled (recommended: Roquefort, Maytag, or Danish Blue) 2 eggs 1/2 cup milk 2 cups bread crumbs (recommended: Japanese Panko) Vegetable oil, for frying 2 thin-skinned pears, cored and cut into 1/2-inch slices (recommended: Forelle) 2 tablespoons fresh lemon juice 1 teaspoon chopped fresh tarragon 1 teaspoon sugar Pinch salt and freshly ground black pepper Instructions: Fritters: Cut the cheese into 1-inch cubes and roll lightly between your hands to round off the corners. Chill at least 2 hours. Whisk the egg in a bowl, then whisk in the milk. Place the bread crumbs in a separate bowl. Dip each cube of cheese in the egg, then toss in the bread crumbs to coat. Repeat the process to create a second coating and then a third. (The recipe can be made up to this point and kept refrigerated up to 4 hours in advance.) Salad: Toss the pears with the remaining salad ingredients. Taste and adjust the seasonings with lemon juice, sugar, and salt. Chill until ready to serve. When ready to serve, heat the oil in a deep fryer, or 2 1/2 inches of oil in a deep pot fitted with a deep-frying thermometer, to 365 degrees F. Working in batches of 6 or 7, drop the breaded cheese cubes into the hot oil and fry until evenly browned, about 30 seconds moving them around often. Drain on paper towels. Serve as soon as possible, with pear salad on the side.
Mustard Sauce 2 tablespoons dry English mustard 6 tablespoons cider vinegar 2 large egg yolks 1/3 cup sugar 1 teaspoon kosher salt 1 1/2 cups half-and-half Instructions: In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight. In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.
Star Anise Ice Cream and Orange, Almond, Cranberry and Semisweet Chocolate Chip Cookie Ice Cream Sandwiches 3 cups heavy cream 1 cup granulated sugar 2 whole star anise 1 vanilla bean, split and seeds scraped 6 eggs Pinch salt 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs 1 1/2 cups raw almonds, 3/4 cup coarsely chopped and 3/4 cup finely chopped 3/4 cup dried cranberries 12 ounces coarsely chopped plus 3/4 cup finely chopped semisweet chocolate Zest of 1 orange Instructions: For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat. In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth. Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes. Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula. Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies. Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely. In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.
Crispy Salmon with Summertime Succotash 8 ounces bacon, cut into 1/2-inch pieces 1 small onion, diced 4 ounces green beans, cut into 1/2-inch pieces 2 ears corn, kernels cut from the cobs (about 1 1/2 cups) 1 small zucchini, diced One 24-ounce jar tomato sauce Kosher salt and freshly ground black pepper 1/2 cup fresh basil leaves, chopped 1 beefsteak tomato, diced Four 6-ounce skin-on center-cut salmon fillets Olive oil, for brushing and drizzling Crusty bread, for serving Instructions: Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F. Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside. Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat. Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler. Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.
Roasted Artichoke Dip 1 cup grated Parmesan 4 ounces cream cheese 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1 teaspoon lemon zest Three 9-ounce boxes frozen artichokes, thawed, drained and chopped 2 cloves garlic, minced One 4.5-ounce can diced green chiles 1 cup shredded white Cheddar Sliced baguette, for serving Instructions: Preheat the oven to 375 degrees F. Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar. Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.
Bo Peep Pie 1/2 pound Italian sausage, casing removed 1 pound ground sirloin, chili grind 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 1/2 teaspoons freshly cracked black pepper 2 cups chopped yellow onions 3 tablespoons canola oil, if needed 1/4 cup all-purpose flour 2 cups beef stock 1 teaspoon salt 1 tablespoon Worcestershire sauce Roasted Vegetables, recipe follows Asiago Mashed Potatoes, recipe follows 1/2 cup grated Asiago cheese 2 red bell peppers 2 parsnips (1/2 pound), peeled 3 medium carrots, peeled 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon freshly cracked black pepper 3 pounds Yukon gold potatoes, quartered 1 tablespoon kosher salt 2 heads Roasted Garlic, recipe follows 1 1/2 cups grated Asiago cheese 6 tablespoons unsalted butter, room temperature 2 teaspoons freshly cracked black pepper 1/2 cup milk 2 heads garlic 1 teaspoon salt 1 teaspoon cracked black pepper 1 fresh rosemary sprig 2 fresh thyme sprigs 1 tablespoon olive oil Instructions: Preheat the oven to 350 degrees F. In a large saute pan over medium-high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1/2 teaspoon of the pepper. Stir and cook until brown. Remove the meat mixture from the pan to a bowl. Add the onions to the pan, along with a little canola oil, if needed. Cook for 10 minutes, until lightly caramelized. Return the meats to the pan, then add the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with additional teaspoon of salt and pepper. Add in the prepared Roasted Vegetables In a 13 by 9-inch baking dish, add in the vegetable and meat mixture. Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed. Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and let sit for 15 minutes before serving. Preheat the oven to 400 degrees F. Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1-inch pieces and combine with the cooked meats. In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender, about 20 minutes. Drain, return to the pot and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper. Mix to combine well and then add to the potatoes. Stir in the milk and adjust the salt and pepper, to taste. Preheat the oven to 400 degrees F. Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes. When cool enough to handle, squeeze from the root end to release the garlic pulp.
Cranberry-Orange and Almond Pudding 1/2 stick unsalted butter 4 1/2 cups cranberries 3 tablespoons sugar 1 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 cups, plus 2 tablespoons sugar 2 eggs, beaten 1 stick unsalted butter, melted Few drops orange oil 1/3 cup flaked almonds Turbinado sugar, to sprinkle over Instructions: Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat. Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely. Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.
The Ultimate Fish Tacos 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips 2 cups all-purpose flour 3 eggs, lightly beaten 4 tablespoons water 2 cups panko bread crumbs Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 head savoy cabbage, finely shredded 1 bunch cilantro, leaves picked 1 bunch chives, chopped 3 limes, cut into wedges for garnish 1 cup sour cream 1 cup mayonnaise 3 chipotles in adobo, plus 2 tablespoons of adobo sauce 1/2 lemon, juiced Kosher salt and freshly ground black pepper 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro, leaves chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these \supremes\ into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa. To serve, set up the tacos \family-style\. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
Pan Seared Sea Scallops with Parsnip Puree, Baby Carrots, Arugula and Balsamic Reduction 4 cups balsamic vinegar 1/4 cup granulated sugar 1 pound parsnips, peeled and chopped into even pieces 2 cups heavy cream Salt and pepper 1 1/2 pounds large scallops (preferably U-8 or U-10) 4 tablespoons extra-virgin olive oil 5 ounces baby carrots, halved lengthways 4 ounces (1 stick) unsalted butter 4 sprigs fresh thyme 2 cups micro arugula or baby arugula Lemon juice, for garnish Truffle oil, for garnish Instructions: For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume. Set aside to cool. For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil. Reduce the heat and simmer until the parsnips are cooked. Place in a blender and process until smooth. Season to taste with salt and pepper. Next, carefully remove the connective tissue found on the side of each scallop, if applicable. Pat dry with a paper towel and season both sides with salt and pepper. In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil. When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side. Add half of the carrots, half of the butter and half of the thyme to the pan. When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking. Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan. In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt. Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.
Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto 2 cups fresh cilantro leaves 6 garlic cloves, smashed 1 teaspoon celery seed 2 teaspoons coarse salt, plus more to taste 1/2 teaspoon freshly grated black pepper 1 (3-pound) boneless rump roast, trimmed 1 bunch fresh cilantro, leaves coarsely chopped 1/4 cup pine nuts, lightly toasted 3 garlic cloves, coarsely chopped 1 teaspoon prepared grated horseradish 1/2 teaspoon coarse salt 1/4 cup extra-virgin olive oil, plus more if needed 4 Kaiser or other crusty sandwich rolls Instructions: To prepare the roast: Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside. Preheat the oven to 325 degrees F. In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors. Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto. To prepare the pesto: In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached. To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.
JIFandreg; Chocolate Hazelnut Peanut Butter Pinwheel Cookies 1 pkg. Pillsbury® Sugar Cookie Mix 1/4 cup Jif® Creamy Peanut Butter 6 tbsps. butter, melted, divided 2 large eggs, divided 1/2 tsp. vanilla extract 1/2 cup Pillsbury BEST® All Purpose Flour 1/4 tsp. salt 1/2 cup Jif® Chocolate Flavored Hazelnut Spread Instructions: BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended. STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes. REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour. HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely. Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen.
Whole Banana Bread 3 medium organic overripe bananas with freckled peels (about 1 pound), washed well and frozen 6 to 8 hours Nonstick cooking spray 1 cup cake flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 cup granulated sugar 1/2 cup loosely packed light brown sugar 2 large eggs, at room temperature, well beaten 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled 1 teaspoon pure vanilla extract 1/2 cup semisweet chocolate chips, optional Instructions: A couple of hours before baking, let the bananas thaw completely on a plate at room temperature. Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides. Whisk the cake flour, baking soda and salt in a medium bowl; Set aside. Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using. Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack.
Spiced Syrup for Fresh Fruit 2 cups white wine 2 cups water 1/2 cup good flavored honey Instructions: Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth. Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.
Garlicky Beef 1 bag red or yellow pearl onions 2 1/2 pounds beef chuck, cubed for stew Kosher salt and coarse black pepper 2 tablespoons olive or vegetable oil 2 tablespoons butter 1 head garlic, cloves crushed 2 tablespoons tomato paste 1 cup dry red or white wine 2 cups beef stock One 15-ounce can stewed tomatoes Crusty bread for mopping Chopped fresh parsley, for garnish Instructions: Preheat the oven to 325 degrees F. Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you. Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently. Serve with the bread for mopping, and garnish with the parsley.
Olive Oil Cake with Blueberry Sauce and Peaches 3/4 cup extra-virgin olive oil, plus more for brushing 3/4 cups sugar 5 large eggs, separated, plus 2 whites Zest of 1 Meyer lemon 1/2 cup sweet sherry, such as Vin Santo 1 cup all-purpose flour Fine salt 1 cup blueberries 1/2 cup sugar 1 teaspoon Meyer lemon zest 1 cinnamon stick 2 peaches, sliced into 6 wedges each Instructions: For the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment and brush the sides with oil. Combine the sugar, egg yolks and lemon zest in the bowl of a stand mixer fitted with the whisk attachment. Beat until very pale and thick and doubled in size. Reduce the speed and slowly beat in the olive oil and sherry. Gently stir in the flour using a wooden spoon just until combined. In a second mixer bowl, beat the egg whites with a pinch of salt until they form stiff peaks. In three additions, gently fold the egg white mixture into the egg yolk mixture until just combined. Transfer to the prepared pan. Bake until a cake tester comes out clean, 45 minutes. Let cool for 10 minutes. Remove the cake from the pan; let cool completely. For the blueberry sauce: Combine the blueberries, sugar, lemon zest, cinnamon and 1/4 cup water in a saucepan. Bring to a simmer and cook until the berries have burst and the liquid has reduced to a jam consistency, 20 to 30 minutes. Remove the cinnamon stick and discard. Cool completely before serving. Slice cake and serve topped with blueberry sauce and peaches.
Crispy Artichoke Pesto-Stuffed Chicken One 12-ounce jar marinated quartered artichoke hearts, drained 1/2 cup pesto 1/2 cup grated Parmesan 6 thin chicken cutlets (4 to 6 ounces each, pounded to 1/8 inch thick) Kosher salt and freshly ground black pepper 4 ounces sliced provolone, cut into 1/2-inch pieces 2/3 cup all-purpose flour 2 large eggs 1/2 cup plain breadcrumbs 4 tablespoons olive oil Instructions: Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack. Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside. Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper. Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
Denise's Walnut Crusted Salmon 1/2 cup white wine 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon chopped garlic 1/2 teaspoon crushed rosemary 1/2 teaspoon crushed thyme 1/4 teaspoon salt 1/4 teaspoon pepper 4 (8 ounce) salmon fillets, skin on 1 cup finely chopped walnuts 1 cup finely chopped croutons 1 tablespoon chopped oregano 1 tablespoon chopped chives 2 tablespoons olive oil 2 tablespoons lemon juice Instructions: Preheat a grill. Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes. Preheat the oven to 400 degrees F. In a small bowl, mix walnuts, croutons, oregano, chives, olive oil, and lemon juice. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.
Ployes 1 cup/125 g buckwheat flour 1/2 cup/60 g white flour 1 tablespoon baking powder 1 teaspoon salt 1 3/4 cups/425 ml boiling water Instructions: Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes. Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just \kiss\ the pan with the other side. Keep the cooked ployes warm in a warm oven while you fry the rest.
Braised Artichokes with Ricotta and Spinach Stuffing 2 whole artichokes 1/2 lemon, plus 2 lemons, juiced 2 tablespoons olive oil 2 cups vegetable broth or water 2 garlic cloves, plus 5 garlic cloves, sliced, divided 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley 2 bay leaves Salt and pepper, to taste 15 ounces ricotta cheese 1/2 cup sun-dried tomatoes in oil, chopped 2 cups fresh spinach leaves, chopped 1 egg 8 ounces grated Pecorino Romano 1/2 cup bread crumbs Instructions: Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color. Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree F oven for 30 minutes until tender. In a mixing bowl, combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper. In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper. Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mixture and place on a baking pan. Sprinkle the tops with the bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned. Serve with lemon wedges.
Sweet Potato and Corn Chowder 2 tablespoons unsalted butter 4 slices thick-cut bacon, cut into a small dice 2 cups diced peeled sweet potato 2 medium shallots, sliced 2 cloves garlic, chopped 1 small red bell pepper, diced 3 sprigs fresh thyme 1 sprig fresh sage 1 bay leaf Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 teaspoons yellow curry powder One 15-ounce can corn, drained 2 cups chicken stock 1 cup heavy cream 1 tablespoon sherry vinegar 1/4 cup minced chives Instructions: In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot. In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes. Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper. Plate into individual bowls and garnish with the crispy bacon and chives.
Bacon-Wrapped Dates with Chorizo and Manchego 12 pitted Medjool dates 8 ounces aged Manchego cheese, cut into 12 rectangular logs 3 links fresh chorizo, casing removed 6 slices bacon, halved 2 tablespoons maple syrup 2 tablespoons sherry vinegar Instructions: Preheat the oven to 350 degrees F. Make an incision lengthwise in each date, open and flatten. Insert a piece of cheese in the center of each date. Break each chorizo link into quarters. Form each piece of chorizo into a log and squish it inside the date onto the cheese. Close the date around the filling and squeeze to secure. Wrap each date with a bacon strip and secure with a toothpick. Repeat for the remaining dates, cheese, chorizo and bacon. Place the dates on a baking sheet and roast until the bacon starts to crisp, 7 to 8 minutes. Turn the dates over and roast for another 7 to 8 minutes. In a small bowl combine the syrup and vinegar. Remove the dates from the oven and brush both sides with the maple syrup mixture. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Rest the stuffed dates for 1 minute. Remove the toothpicks and serve.
Petits Fondants au Chocolat (Little Chocolate Mousse Cakes) 8 ounces bittersweet chocolate 1/2 cup granulated sugar 1/3 cup water 16 tablespoons (2 sticks) unsalted butter 2 tablespoons Framboise 4 eggs 1 cup heavy whipping cream 2 tablespoons sugar Milk chocolate shavings Confectioners' sugar One 1/2 pint basket fresh raspberries One 10-ounce package frozen raspberries 1/3 cup sugar 1 tablespoons Framboise (raspberry eau de vie) 24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper Instructions: Set racks at the lower and upper thirds of the oven and preheat to 325 degrees. Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter. When it has melted stir in the Framboise, then the melted chocolate. Beat the eggs then whisk them into the chocolate mixture in a stream. Be careful not to overmix. Pour the batter into the molds and bake about 35 to 40 minutes. Cool briefly in the pans then unmold. Cool at room temperature. Whip the cream with the sugar until it holds a soft peak. Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar. Place 2 or 3 raspberries around the top of each. For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in Framboise. Serve the Fondants in a puddle of the sauce.
Pulled Pork Poutine 3 ounces pulled pork Oil, for frying 1 tablespoon store-bought or homemade caper tapenade 3 ounces pork gravy 2 ounces cheese curds Salt and freshly ground black pepper Salt and freshly ground black pepper Chopped green onions Chopped fresh parsley 1 cup hot, crispy French fries Instructions: Fry the pork in a hot pan with hot oil. Add the tapenade, gravy, curds and some salt and pepper. Shake the pan to combine until the cheese is warm and the gravy is runny. Add some chopped green onions and parsley (reserving some of each for garnish) and mix. Pour the mixture over the crispy seasoned French fries and garnish with the reserved green onions and parsley to serve.
Thieboubjen, the National Dish of Senengal 1 cup parsley 1 cup green onions 1 habanero pepper 1 teaspoon black pepper 1 teaspoon cayenne pepper 3 garlic cloves 3 1/2 pounds halibut steak Vegetable oil, for sauteing 2 pounds onions, chopped 1 quart tomato paste 1 1/2 gallons water 1 1/2 pounds cabbage, chopped 1 pound cassava, sliced 2 pounds carrots, sliced 1 eggplant, sliced 3 fish boullion cubes 3 pounds basmati rice Instructions: Grind parsley, green onions, habanero pepper, black pepper, cayenne pepper, and garlic cloves and stuff the halibut steaks with the mash. Saute the steaks until golden. Add onions and tomato paste and let cook for 20 to 30 minutes. Add water and all the vegetables and let cook until they are done. Remove the fish and vegetables from the broth and set aside. Add the boullion cubes to the broth. Add rice to the broth and cook for 45 minutes. Serve with fish and vegetables.
Bread and Butter Pudding 2 tablespoons dry sherry 1/2 cup whipping cream 8 tablespoons butter 2 tablespoons granulated sugar for dusting, plus 1/4 cup sifted 12 slices white bread, halved 12 slices brown bread, halved 5 cups milk 1 vanilla pod Lemon zest, 3 pieces 2 cups raisins 2 ounces candied peel Freshly grated nutmeg 6 eggs Instructions: Rub 2 tablespoons of butter around a casserole and dust with 1 tablespoon granulated sugar. Preheat oven to 325 degrees F. Butter the bread with the remaining 6 tablespoons of butter. Scald milk in a pan, add the vanilla pod and the lemon zest. Stir in 1/4 cup granulated sugar. Increase the heat and dissolve the sugar and then remove from the heat. Arrange some of the cut bread overlapping on the base of the casserole. Sprinkle with some of the raisins and candied peel. Place another layer of bread on top - alternating the brown and white slices. Cover with the remaining bread. Sprinkle the remainder of raisins on top and grate the nutmeg over them. Break the eggs into a bowl and whisk. Slowly stirring into the scalded milk (having removed the lemon zest and vanilla pod). Pour this mixture over the bread. Dust with 1 tablespoon sugar and sprinkle with the dry sherry. Allow to stand 1 hour. Before placing it in the oven, pour the 1/2 cup of whipping cream over the pudding. Cook in the preheated 325 degree oven on the middle shelf for 55 minutes.
Shakshuka with Feta 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 2 cups chopped fennel bulb, top and core removed (1 medium) 1 Holland orange bell pepper, seeded and 1/2-inch diced 1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup) 1 jalapeno pepper, seeded and minced (about 1/4 cup) 1 tablespoon minced garlic (3 cloves) 1 teaspoon smoked Spanish paprika 1 (28-ounce) can diced tomatoes and juices, such as San Marzano 1/2 cup strained or pureed tomatoes, such as Pomì Kosher salt and freshly ground black pepper 6 extra-large eggs 5 ounces feta, crumbled 2 tablespoons roughly chopped fresh parsley Whole-wheat pita bread, toasted, for serving Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally. Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.
Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces) Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles. If you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Eggplant with Pomegranate Sauce 1 1/2 pounds long, slender Japanese eggplants Olive oil Pomegranate Sauce 2 tablespoons pomegranate molasses 1 tablespoon fresh lemon juice 1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt 1/4 teaspoon sugar 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt 2 to 3 tablespoons shredded fresh mint, preferably spearmint 1 tablespoon chopped flat-leaf parsley 2 tablespoons fresh pomegranate seeds (optional) Instructions: Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil. Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
Christmas Salad 1 cup pecan halves 1/4 teaspoon pumpkin pie spice Kosher salt and freshly ground black pepper 2 tablespoons honey 5 ounces baby arugula 2 heads frisee, roughly chopped 1/2 head radicchio, thinly sliced 2 navel oranges 2 tablespoons champagne vinegar 2 tablespoons Dijon mustard 1/2 cup olive oil 1/2 cup pomegranate seeds 1 ounce feta cheese, crumbled Instructions: Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes. Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter. Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl. Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter. To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.
Garlic Mashed Potatoes with Fresh Chives 4 large red bliss potatoes, unpeeled and cut into 1/2 to 1 inch pieces 4 cloves garlic, peeled Water 1/2 cup low-fat buttermilk 1/4 cup chopped fresh parsley leaves 2 tablespoons chopped fresh chives 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: In a large saucepan, combine potatoes and garlic. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to cooking pot. Add buttermilk and mash until large lumps disappear. Fold in parsley, chives, salt, and pepper.
Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings
Grilled Tuna Rolls Good olive oil 1 pound very fresh tuna steak, 1-inch thick Kosher salt and freshly ground black pepper 1 lime, zest grated 3 tablespoons freshly squeezed lime juice (2 limes) 1/2 teaspoon wasabi powder 1 teaspoon soy sauce 5 dashes hot sauce (recommended: Tabasco) 1 firm, ripe Hass avocado, medium-diced 1/4 red onion, chopped 1 tablespoon minced scallion, white and green parts 1 tablespoon toasted sesame seeds 9 hot dog rolls, grilled or toasted 1 bunch baby arugula, washed and spun dry Instructions: Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes. (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.) For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.
Smoky Chipotle and Cheddar Mac 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 3/4 pound chorizo, 1 package, casing removed and diced 1 (15-ounce) can diced fire roasted tomatoes, drained 1 small onion, finely chopped 2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili 3 tablespoons all-purpose flour 3 cups whole milk 1 cup chicken stock 3 cups shredded smoked Cheddar Instructions: Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente. While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve. While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes. Drain macaroni or pasta. Add cooked pasta back to the large pot. Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
Zip-Quick Country Captain 3 tablespoons bacon drippings or vegetable oil 1 large yellow onion, coarsely chopped 1 large green bell pepper, cored, seeded, and coarsely chopped 1 large red bell pepper, cored, seeded, and coarsely chopped 2 large garlic cloves, minced 1 tablespoon curry powder 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon ground hot red pepper (cayenne) 3 (14 1/2-ounce) cans crushed tomatoes, with their liquid 1 (3-pound) rotisserie chicken (from deli counter), cut up as for frying; or 2 pounds boneless cooked turkey breast, cubed 1/2 cup dried currants Salt and freshly ground black pepper, to taste 1/4 cup minced parsley 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows 3/4 cup toasted slivered almonds 2 quarts water 4 cups uncooked converted white rice (no substitute) Instructions: Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes. Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through-about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed. Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve. Bring water to rapid boil in large (4 1/2-quart) heavy saucepan over high heat. Add rice, stir well, then return to rapid bowl. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly-do not pack-into plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly to separate, and balance sieve on top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
Hot Open-Faced Creamed Chicken with Tarragon 3 tablespoons butter, plus more softened for the toast 2 tablespoons all-purpose flour 1/3 cup dry white wine 1 1/2 cups chicken stock, recipe follows Kosher salt and freshly ground white or black pepper 3/4 cup baby frozen peas 1/2 cup heavy cream One 4-ounce jar chopped pimientos, drained 2 to 3 tablespoons chopped fresh tarragon 1 rounded tablespoon Dijon mustard Freshly grated nutmeg 1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows 4 slices (1 1/2 inches thick) good-quality white bread 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: Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. 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.
Spicy Sausage in Carrozza 6 spicy Italian sausages 1/4 cup extra-virgin olive oil, plus extra for brushing 15 whole garlic cloves Salt and pepper 2 tablespoons Dijon mustard 3 (4-ounce) pieces pizza dough, store bought Instructions: In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
Lasagna of Roasted Butternut Squash 2 large butternut squash, about 3 to 5 pounds 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh sage leaves 1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 2 cups ricotta cheese (or a 15-ounce container) 1 cup freshly grated Parmesan 2 large eggs 1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches Extra-virgin olive oil 2 quarts whole milk 6 tablespoons unsalted butter 1 tablespoon sage, minced 2 teaspoons minced garlic 1/2 cup all-purpose flour 2 teaspoons salt Freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Butter, for dish 1 pound mozzarella, grated 1 cup freshly grated Parmesan 3 tablespoons fennel seeds 2 teaspoons ground cinnamon Salt Instructions: To assemble the lasagna: Preheat the oven to 400 degrees F. Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg. In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use. In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside. Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm. Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind.
Carne Asada with Oaxaca Cheese 4 (4-6 ounces each) filet mignon 2 slices Oaxaca cheese Sea salt Black pepper Grape seed oil 8 ounces HERDEZ® Salsa Verde 8 ounces HERDEZ® Guacamole Salsa Instructions: Preheat grill. Lightly coat filets with grape seed oil and season with salt and pepper on each side. Grill steaks about 8 minutes per side (5 minutes per side for rare), basting with HERDEZ Salsa Verde. Once seared, transfer to saute pan with HERDEZ Salsa Verde. Top with Oaxaca cheese and place in oven until cheese melts. Remove steaks from oven and transfer to plate. Spoon HERDEZ Guacamole Salsa
Halloween Vegetable Tray Witch with Herb Dip 3 cups loosely packed baby spinach 1 cup loosely packed fresh Italian parsley leaves 2 scallions, trimmed and chopped 1/4 cup loosely packed fresh dill fronds 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 cup sour cream 4 ounces cream cheese, at room temperature Kosher salt and freshly ground black pepper Kosher salt 1 bunch thin asparagus, tough stems trimmed 4 ounces green beans, stem end trimmed 1 head broccoli, separated into small florets 2 thin slices radish 2 thin slices cherry tomato 2 very small baby spinach leaves 1 purple carrot, peeled Handful microgreens or baby arugula 3 Persian cucumbers, sliced crosswise 1 thin crosswise slice baby bell pepper slice Rainbow baby carrots, celery sticks, cauliflower florets or your favorite veggies, for dipping Instructions: For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day. For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch\u2019s face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face. Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch\u2019s hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat. Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle. Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.
Fried Chicken Sandwiches with Chipotle Mayo 1/2 cup mayonnaise 1 teaspoon chipotle in adobo sauce 4 cups cornflakes (about 3.9 ounces or 110 grams) 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2/3 cup panko 1 tablespoon garlic salt 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 large eggs 4 small boneless, skinless chicken thighs (about 14 ounces or 397 grams total) 1/3 cup olive oil 8 slices white bread, crusts removed, lightly toasted 2 1/2 ounces iceberg lettuce, cut into shreds (about 1 cup) 12 bread-and-butter pickle chips Instructions: Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use. Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate. Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs. Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces. Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot. To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
Spicy Squid Salad 4 small squid, cleaned 1 tablespoon roasted chili paste 1 teaspoon sunflower oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon honey 1 lime, juiced 1 tablespoon fish sauce 2 tablespoons sunflower oil 1 teaspoon sesame oil 1 cucumber 1 medium pepper, deseeded and sliced lengthwise 4 spring onions 1 red Thai chili 3 cups mixed salad leaves 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves Sesame seeds Instructions: Preheat a grill to high. Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil. Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
The Big Four Paste (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee) 1 tablespoon coriander seeds 2 tablespoons Thai white peppercorns 1 teaspoon sea salt 12-15 cloves garlic, minced (1/2 cup) 1 cup minced cilantro stems and roots Instructions: To prepare with a food processor: Heat a 7-inch skillet over medium-high heat. Add the coriander seeds and dry-roast, sliding the skillet back and forth over the burner, until seeds are fragrant, about 3 minutes. Transfer the seeds to a small bowl to cool and repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric spice or coffee grinder and transfer to separate bowls. Fit the food processor with a steel blade. Add the sea salt, garlic, and cilantro roots and stems and pulse until finely minced, scraping down the side of the bowl frequently. Add the ground spices and process to a paste. Transfer to a jar, seal, and refrigerate.
Tabbouleh 3/4 cup bulgur, softened 3 pound bunch of parsley, finely chopped Bunch of mint, finely chopped 5 ripe tomatoes Juice of 1 lemon 1/2 cup olive oil Salt and freshly ground black pepper to taste Instructions: Soften the bulgur in a cup of warm water until it swells and is soft. Drain any water that isn't absorbed. Mix all ingredients together.
Peach Salad with Tomatoes, Feta and Basil Vinaigrette 1/4 cup torn fresh basil leaves 1/4 cup extra-virgin olive oil 1/4 cup good-quality sherry vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1 small shallot, roughly chopped Kosher salt and cracked black pepper 1 1/2 pounds heirloom tomatoes, roughly chopped 4 to 5 ripe peaches, sliced into wedges 1/2 cup crumbled feta cheese, for garnish Instructions: For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper. Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.
Tuna Avocado Club 2 (6-ounce) cans water-packed tuna, drained 1 Kirby cucumber, seeded and finely diced (3/4 cup) 3 tablespoons extra-virgin olive oil, plus a drizzle 3 tablespoons whole-grain mustard 2 scallions (white and green parts), thinly sliced 1 1/2 tablespoons chopped fresh dill leaves 1 1/2 teaspoons finely grated lemon zest from 1 lemon Kosher salt Freshly ground black pepper 8 slices nine-grain bread 1 Hass avocado, halved, seeded, and sliced 1 1/2 cup mesclun salad, or other lettuce 2 large tomatoes Instructions: Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper. Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve. Alternatively serve them open faced to use less bread.