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Green Bean\u2013Mushroom Tacos Kosher salt 12 ounces green beans, trimmed 1/2 jicama, peeled and cut into matchsticks 1/4 cup chopped fresh cilantro, plus more for topping Juice of 1 lime 1 1/2 teaspoons ground cumin, plus a pinch Freshly ground pepper 1/4 cup extra-virgin olive oil 2 8-ounce packages cremini mushrooms, trimmed and torn 2 3.5-ounce packages oyster mushrooms, trimmed and torn 1 large avocado 12 corn tortillas, warmed Hot sauce, for drizzling Instructions: Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes. Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama.
Paige's Brownie S'mores Bars Nonstick cooking spray, for the parchment 1/4 cup milk 2 large eggs One 18.4-ounce box brownie mix 2/3 cup (about 11 tablespoons) salted butter, melted 2/3 cup marshmallow cream Three 1.55-ounce milk chocolate bars, 2 separated into segments, 1 chopped, for garnish 1 sleeve graham crackers (9 large rectangles), broken into small pieces One 10-ounce bag mini marshmallows 1/4 cup bottled salted caramel sauce 1 cup mini chocolate-coated candies 1/2 cup multi-colored sprinkles Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray. Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter. Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers. Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce. Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve.
Rigatoni With Corn 1/2 teaspoon kosher salt, plus more for the pasta water 6 ears corn 1/2 cup heavy cream 2 tablespoons salted butter, cut into pieces Pinch red pepper flakes 1 pound mezzi rigatoni or other short pasta 3/4 cup grated Parmesan 1/4 cup fresh chives, chopped 1/4 cup fresh parsley, chopped Instructions: Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler. Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid. Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels. Add the pasta to the boiling water and cook according to the package instructions. Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes. Remove the bowl of corn. Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly. Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.
Big Daddy Shandy 1 bottle pilsner 1 can ginger ale 1 bottle ginger beer 1/2 cup fresh squeezed lemonade 1/2 cup fresh squeeze limeade Lemon slices, for garnish Lime slices, for garnish Instructions: In a large pitcher, add all the ingredients and mix together. Garnish with slices of fresh lemon and lime.
Italian 88 6 shots vodka, chilled 6 shots pink grapefruit juice, chilled 1 bottle Prosecco, chilled 6 sugar cubes Instructions: Line up 6 chilled champagne flutes. Add 1 shot of vodka to each flute, then add 1 shot of grapefruit juice. Top off each flute with the Prosecco and drop in the sugar cube.
Frozen Hot Chocolate Martini 4 (1-ounce) envelopes hot cocoa mix, divided 3 cups milk 3/4 cup vanilla vodka 6 cups ice 1/4 cup mini marshmallows, for garnish Instructions: Empty 1 envelope hot cocoa mix onto a saucer. Put some water into another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix. (Save the remainder for garnish.) In a blender, combine the remaining the hot cocoa mix, milk, vodka, and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture.
Apple Pie Cones 8 large baking apples (recommended: Granny Smith, Golden Delicious, or Northern Spy) 2 tablespoons cornstarch 1 tablespoon vanilla extract 3/4 cup apple juice concentrate, thawed 1/4 cup lightly packed dark brown sugar 1/4 cup dark or golden raisins 8 ice cream \sugar\ cones Whipped cream, for garnish Instructions: Preheat the oven to 400 degrees. Peel, core, and cut the apples into 3/4-inch chunks. In a medium bowl, whisk the cornstarch, vanilla extract, apple juice concentrate and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filling into the ice cream cones and serve, topped with whipped cream.
Grilled Shell Steaks with Garlic and Parsley Oil 2 tablespoons kosher salt 2 cloves garlic Freshly ground black pepper 2 (16-ounce) shell steaks 1 cup extra-virgin olive oil 4 cloves garlic, finely chopped 1 cup water 1 cup finely chopped fresh parsley leaves Instructions: Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly. &nbsp Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so. &nbsp While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.
Clementine Cosmos 3 clementines, plus 1 very thinly sliced, for garnish 1 cup sugar 1 cup water 2/3 cup cranberry juice 1/3 cup lime juice 1 1/2 cups vanilla flavored vodka (recommend: Grey Goose) Instructions: Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer. To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!
Irish Soda Bread 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons cold unsalted butter 2 tablespoons cold vegetable shortening 1 egg, beaten 1 cup buttermilk Instructions: Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg and the buttermilk and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place loaf on a lightly greased cookie sheet. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
Brown Sugar-Sriracha Bacon Bites 1/4 cup sriracha chili sauce 1/4 cup packed light brown sugar 10 thick-cut bacon slices, each cut into 4 pieces (approximately 2 inches each) Nonstick cooking spray, for spraying the rack 1 1/2 tablespoons toasted sesame seeds 1 1/2 tablespoons black sesame seeds Instructions: Preheat the oven to 375 degrees F. Stir together the sriracha and brown sugar in a medium bowl; add the bacon pieces and toss to coat. Set aside. Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack. Bake until the bacon is almost crisp, 15 to 20 minutes. Sprinkle the bacon with the toasted and black sesame seeds and bake an additional 5 minutes. Cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.)
Young Jackfruit Salad with Tofu: Goi Mit Dau Hu Dressing 2 tablespoons sugar 4 tablespoons lime juice 1/2 teaspoon sesame oil 2 tablespoons light soy sauce 1 garlic clove, finely diced 1 chilli, finely diced 5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces 3 1/2 ounces firm tofu, fried and thinly sliced Small handful bean sprouts Small handful watercress 5 mint leaves, sliced 5 perilla leaves, sliced 5 Vietnamese mint leaves 1 teaspoon fried red Asian shallots 1 teaspoon crushed roasted peanuts 1/2 teaspoon toasted sesame seeds 1 chili, sliced, for garnish Instructions: To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside. In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together. Transfer to a salad bowl and garnish with sliced chili.
Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing 1-ounce dried shiitake mushrooms 1 tablespoon hazelnut oil 1 tablespoon walnut oil 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 shallot clove, minced 1 tablespoon minced fresh chives Salt and freshly ground black pepper 3 large beefsteak tomatoes, cut into 1/2-inch thick slices 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces 2 romaine hearts, leaves separated Instructions: Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
Miso Roasted Sweet Potato with Benne Seed Butter and Collard Green Furikake 4 collard leaves, stems removed, leaves cut into 1-inch squares Avocado oil Sea salt 1\u202flarge shallot, finely diced 2 teaspoons minced peeled fresh ginger 1 tablespoon\u202fyellow miso 3\u202fsmall sweet potatoes, scrubbed, rinsed and sliced in half lengthwise Freshly ground black pepper 1 1/2 cups benne (sesame) seeds 1/4 teaspoon crushed red pepper flakes Instructions: Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper. Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F. Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat. Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes. Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste. Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!
Tempura Fried Okra 2 1/2 cups canola oil 12 to 16 ounces fresh okra 1/2 cup tapioca flour 1/2 cup all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons fine sea salt, divided 1 teaspoon baking soda 1 teaspoon cayenne pepper, divided 1/2 teaspoon ground white pepper, divided 1/4 cup cornstarch 4 to 6 dashes hot pepper sauce 3/4 cup ice cold water Spicy Ranch Dressing, for serving, recipe follows 1 clove garlic 1 1/2 teaspoons kosher salt, divided 1 cup sour cream 1/4 cup buttermilk 1/4 cup loose packed fresh Italian flat-leaf parsley 1 tablespoon fresh lime juice 1 teaspoon fresh cracked black pepper 1 teaspoon dried dill 1 teaspoon dehydrated onion flakes 2 drops Worcestershire sauce Pinch cayenne pepper Pinch ground white pepper Instructions: Heat the oil in a Dutch oven or deep fryer to 375 degrees F. Wash the okra, drain thoroughly and pat dry. Cut off the ends of the okra, and then cut the okra crosswise into 1/2-inch rounds. In a medium bowl, combine the flours, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper. In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper and set aside. Place the cornstarch in a small bowl. When the oil is hot, add the hot sauce and ice water to the spiced flour. Gently mix; there will be some small lumps. Skewer the okra pieces through the middle of the flesh, leaving enough room between each piece of okra so they can fry individually. Repeat with remaining okra. Dredge the skewers through the cornstarch. Place into the tempura batter and then immediately and carefully into the hot oil. Fry the okra in batches until browned, 4 to 6 minutes for each batch. Drain on paper towels, sprinkle with the reserved salt and spice mixture and serve immediately with Spicy Ranch Dressing. Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed. Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning. Remove and place in a small bowl and refrigerate for 1 hour.
Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions (white and green parts) Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting Ice Cream Cake: Unsalted butter, for buttering the pan 8 to 10 brownies (2 1/2-inch squares) 1/2 cup crushed chocolate sandwich cookies 2 quarts mint chocolate chip ice cream, softened Vanilla Whipped Cream Frosting: 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Chocolate sprinkles, for sprinkling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
Chicken Pot Pie 1 whole chicken, 3 pounds 1 gallon cool water 2 carrots, cut in 2-inch pieces 2 celery stalks, cut in 2-inch pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved 4 fresh thyme sprigs 2 fresh rosemary sprigs 1 bay leaf 1/4 pound (1 stick) unsalted butter 1/2 cup all-purpose flour Sea salt and freshly ground black pepper 3 carrots, cut in 1/2-inch circles 1 bag frozen or fresh pearl onions, see note 1 box frozen or fresh peas, see note Leaves from 4 fresh parsley sprigs 2 frozen puff pastry sheets, thawed 1 egg mixed with 3 tablespoons water 1/4 cup shredded Parmigiano-Reggiano Instructions: Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat. Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
Spicy Tomato Jam 4 large lemons 5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces 4 cups light muscovado sugar or packed light brown sugar 4 teaspoons ground cumin Kosher salt 2 scant teaspoons red pepper flakes 4 small cinnamon sticks 1/2 teaspoon ground cloves 8 1/8-inch-thick slices peeled ginger Instructions: Start with our step-by-step canning how-to. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks. Meanwhile, sterilize four 8-ounce canning jars and lids. Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
Kashmiri Greens 4 pounds braising greens 1 tablespoon canola oil or olive oil 1/4 teaspoon asafetida 2 teaspoons cumin seeds 2 large shallots, sliced 1/2 cup julienne strips peeled ginger 1 small dried red chile, broken in half Kosher salt and freshly ground black pepper Instructions: Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves. Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.
Mozzarella and Pesto Twists One 8-ounce tube refrigerated crescent dough All-purpose flour, for dusting 1 cup shredded part-skim mozzarella (about 5 ounces) 1/4 cup store-bought basil pesto Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment. Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal. Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.
Cream of Chicken Soup 1/2 cup unsalted butter 1 medium Spanish onion, chopped 2 stalks celery (with leaves), chopped 3 medium carrots, chopped 1/2 cup plus 1 tablespoon flour 7 cups chicken broth, homemade or low-sodium canned 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 2 3/4 cups cooked, diced chicken 1/2 cup heavy cream 2 1/2 teaspoons dry sherry 1 tablespoon kosher salt Freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley Instructions: Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Raspberry Lemon Drop 2 tablespoons powdered lemonade mix 1 lemon wedge 2 tablespoons lemonade 6 raspberries 2 ounces vodka Splash of lemon-lime soda Instructions: Pour the lemonade mix onto a plate. Using a lemon wedge, rim the edge of a cocktail glass with lemon, then dip the glass into the powdered mix to coat the edge of the glass. Muddle the lemonade and raspberries in a shaker. Add the vodka, soda and ice and shake. Serve in the lemonade mix-rimmed glass.
Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro 12 chilies poblanos 1/3 cup canola oil 2 pounds lean ground round beef 1 cup chopped yellow or green onion 1 garlic clove, chopped 2 cups fresh diced tomatoes 1 teaspoon salt 1/2 teaspoon cumin 1 teaspoon ground black pepper 8 eggs, separated 2 cups flour 3 cups cooking oil Ranchero Sauce, recipe follows Queso blanco, shredded, for garnish Chopped cilantro, for garnish 1/3 cup cooking oil 1 onion, chopped 1 garlic clove, chopped 2 bell peppers, green or red 4 tomatoes, diced 1 can chopped tomatoes Dash cumin Instructions: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry. Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool. Stuff the peppers with the filling and secure with a toothpick. In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend. In a separate bowl add flour for dusting peppers and set aside. In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro. In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.
Scalloped Tomatoes Good olive oil 2 cups (1/2-inch diced) bread from a French boule, crusts removed 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds) 1 tablespoon minced garlic (3 cloves) 2 tablespoons sugar 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 cup julienned basil leaves, lightly packed 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Chocolate Malt Shake 1 pint premium chocolate ice cream 1/4 cup whole milk 2 tablespoons malt 2 tablespoons chocolate syrup Instructions: Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Spatchcock Roast Chicken with Schmaltzy Potatoes and Green Goddess Sauce One 4-pound whole chicken, giblets removed Kosher salt and black pepper 2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces Olive oil Green Goddess Sauce, recipe follows 3/4 cup whole unsalted cashews 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons prepared horseradish 1 1/2 teaspoons maple syrup 1 clove garlic Kosher salt 1/4 cup fresh cilantro leaves 1/4 cup fresh flat-leaf parsley leaves 2 tablespoons fresh tarragon leaves 1 tablespoon fresh dill 1 green onion Instructions: Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat. Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours. When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil. Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now. When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes. To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce. Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.
Harissa BBQ Pulled Jackfruit 4 radishes, thinly sliced 1/2 cup apple cider vinegar Good pinch flaky sea salt 1/4 cup tomato ketchup 2 tablespoons apple cider vinegar 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon smoked harissa paste Pinch flaky sea salt Pinch freshly ground black pepper 1 tablespoon olive oil One 14-ounce can jackfruit chunks, drained 2 flatbreads, warmed Handful mixed salad leaves 2 tablespoons store-bought crispy onions 50 grams (about 2 ounces) vegan feta Instructions: For the quick-pickled radish: Put the sliced radishes into a bowl, cover with the cider vinegar and add the salt. Leave them to soak whilst you make the rest of the dish. For the harissa BBQ sauce: Add the ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt and pepper to a large bowl and whisk to combine. For the jackfruit: Heat the olive oil in a medium skillet, add the jackfruit chunks and cook, breaking them down with a wooden spoon, around 5 minutes, until golden and pulling into threads. Pour in the BBQ sauce. Toss to coat and cook for a minute or so, until sticky. For the assembly: Split the jackfruit mixture between the flatbreads, then add the salad leaves, pickled radishes, crispy onions and vegan feta. Roll into wraps and enjoy.
Spiked Arnold Palmer 3 cups iced tea, such as golden oolong tea from Teas' Tea 1 1/2 cups sparkling lemonade 1 1/2 cups limoncello Citrus ice cubes, optional (see Cook's Note) Instructions: In a pitcher, combine the iced tea, lemonade and limoncello. Stir with a cocktail spoon. Divide into 6 glasses filled with citrus ice cubes or regular ice cubes and serve with straws.
Neapolitan Swirl Bread 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons sugar 2 1/2 teaspoons kosher salt 1 1/4 teaspoons active dry yeast (about half of a 1/4-ounce package) 1/2 cup whole milk 4 large eggs 1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the loaf pan and plastic wrap One 1.2-ounce bag freeze-dried strawberries 2 tablespoons unsweetened dark cocoa powder 2 teaspoons vanilla bean paste Pink gel food coloring, for the strawberry dough Instructions: Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes. Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more. Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter). Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined. Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl. Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean. Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl. Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours. To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top. Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake. Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.\u202f Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.
Shotgun Willie Chili 6 dried New Mexico chiles 6 dried pasilla chiles 1 cup water 1 tablespoon oregano leaves 6 pounds chuck, cubed or coarse ground 2 to 3 tablespoons vegetable oil 4 medium onions, finely diced Black pepper 1 (15-ounce) can tomato sauce 4 cups beef broth 2 tablespoons vinegar 1 teaspoon hot red pepper sauce 16 tablespoons Texas chili powder 2 tablespoons ground cumin 1 teaspoon cayenne pepper 1 tablespoon monosodium glutamate 1 teaspoon sugar 14 garlic cloves, crushed- use remaining pulp Salt Instructions: Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe. Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot. In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.
Portobello Crusted Chicken with Warm Red Bliss Potato Salad 2 tablespoons balsamic vinegar 1 lemon, juiced 2 garlic cloves, crushed with the side of a knife blade and minced 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup olive oil 2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon 4 (8-ounce) chicken breasts, halved 1 red onion, sliced 8 tablespoons butter (1 stick), cubed 1 cup bread crumbs 2 fresh sage leaves, finely minced 2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh 1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs) Salt and freshly ground black pepper 4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces 1/2 pound bacon strips 1 tablespoon balsamic vinegar 1 tablespoon minced fresh dill 1 tablespoon stone-ground mustard 1 tablespoon honey 1/8 teaspoon ground black pepper 1/2 teaspoon salt 3/4 cup olive oil 4 scallions, white and tender green parts only Instructions: To make the marinade: Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream. Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours. Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat. Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest. Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet. Preheat oven to 425 degrees F. In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes. Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.
Chicken in Parmesan Chive Cream Sauce 1 tablespoon olive oil 1/2 cup shallots, diced 3 cloves garlic, minced 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon dried thyme 2 bay leaves 1 1/2 cups heavy cream 1/4 cup Parmesan, grated 2 tablespoons chopped fresh chives Salt Freshly ground black pepper 1 cup rice, regular or instant, cooked according to package directions Instructions: Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
The Italian Lollipop 2 pounds ground meat mixture (recommended 40-percent beef, 40-percent veal, 20-percent pork) 3/4 cup grated Parmigianino-Reggiano 3/4 cup grated Pecorino Romano 3 tablespoons Italian breadcrumbs 2 tablespoons dried oregano 2 tablespoons chopped fresh Italian parsley 2 tablespoons ground black pepper Salt 10 eggs Oil, for frying (extra-virgin is the best, but can use any frying oil) About 1 gallon marinara sauce Tempura mix, prepared according to package instructions Grated Pecorino cheese, for serving Instructions: Evenly mix together the ground meat, cheeses, breadcrumbs, oregano, parsley, pepper, 1 1/2 tablespoons salt and eggs in a big bowl using your hands. Use an ice cream scoop to make twenty four 1-ounce balls out of the mixture. Keep the ice cream scoop wet at all times so the meat does not stick to it. Heat the oil up in a frying pan to 375 degrees F and fry the balls until they get a nice crunchy coating, about 3 minutes. Heat the marinara sauce in a large pot to a simmer. Drain the balls from the grease and move them to the pot of marinara sauce so they keep cooking for another 40 minutes. Put the pot in the fridge to cool off. When the balls are cool, remove from the marinara, but keep the sauce for later use. Put each meatball on a wooden stick. Dip the balls in the tempura mix, so they have a thin coating of batter. Reheat the oil to 325 degrees F and deep-fry each lollipop until golden and crispy, 3 to 4 minutes. Dab them with paper towels and season with salt. Use the marinara as a dipping sauce with Pecorino cheese, if desired.
Meatball Sub Bread Bowl One 8-inch round loaf country white bread 1/3 cup whole milk 1/2 cup fresh flat-leaf parsley, roughly chopped 1 large egg 1 cup shredded Parmesan 1/2 teaspoon crushed red pepper 4 cloves garlic, grated Kosher salt 1 pound 80 percent ground beef 2 cups marinara sauce 3 cups shredded mozzarella 5 tablespoons unsalted butter, melted Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Set a wire rack on a rimmed baking sheet. Slice off the top 2 inches of the bread and reserve. Hollow out the inside, taking care to leave a 1/2-inch-thick shell on all sides. Tear enough of the bread scraps to make about 1/2 cup and put them into a large bowl along with the milk. Allow to sit for 5 minutes. (Save the remaining bread scraps for another use.) Add the parsley, egg, 1/4 cup of the Parmesan, 1/4 teaspoon of the crushed red pepper, half the garlic and 1 teaspoon salt. Use your hands to mix everything together until well combined. Add the beef and mix until just combined. Drop level tablespoons of the meat mixture onto the rack on the baking sheet. Use slightly damp hands to form the mounds into balls. Bake until slightly browned and just cooked through, about 10 minutes. Spread 1/2 cup of the marinara sauce in the bottom of the bread bowl and pour the remaining 1 1/2 cups of the sauce in a large bowl. Add the meatballs to the bowl and stir gently to combine. Wipe the rack clean, return it to the baking sheet and put the bread bowl on it. Fill the bread in this order: Sprinkle the inside with 1 cup of the mozzarella, then add half the sauce-covered meatballs and 1/4 cup of the Parmesan; repeat the layers of mozzarella, meatballs and Parmesan. Top with the remaining 1 cup mozzarella. Whisk together the butter, remaining 1/4 teaspoon crushed red pepper, remaining garlic and 1/2 teaspoon salt. Generously brush the underside of the bread top with the butter mixture and put it on top of the bread bowl. Generously brush the outside of the bread bowl with the remaining butter mixture. Weigh down the bread bowl with a large cast-iron skillet. (Alternatively, you can use an aluminum skillet weighed down with a couple of large cans.) Allow to sit at room temperature for 30 minutes. Remove the skillet from the bread bowl and sprinkle the remaining 1/4 cup Parmesan on top. Bake, rotating the baking sheet halfway through, until the bread is crispy and the cheese is melted and golden brown, 35 to 40 minutes. Let cool for 10 minutes before slicing.
Maple Cheesecake 8 ounces shortbread cookies, finely crushed (about 1 1/2 cups) 3 tablespoons unsalted butter, melted, plus more for the pan 1/2 teaspoon salt 4 8-ounce packages cream cheese, at room temperature 2/3 cup maple sugar 3/4 cup sour cream 6 large eggs, at room temperature 1 cup pure maple syrup (grade A; dark or robust), plus more for serving 2 teaspoons pure vanilla extract Instructions: Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth. Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust. Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour. Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.
Chocolate-Maple Pecan Pie 1 cup all-purpose flour, plus more for dusting 1/4 cup granulated sugar 2 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon kosher salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons vodka 2 tablespoons ice water, if needed 4 tablespoons unsalted butter, melted 1 large egg, at room temperature 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1 1/2 cups pure maple syrup 3/4 cup heavy cream 1 1/2 cups pecans 1 cup cold heavy cream 2 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon sugar Instructions: Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour. Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool. Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern. Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
Sauteed Gamberoni and Vegetables with Coral Sauce Coral sauce: 4 gamberoni (jumbo shrimp), about 5 1/4 ounces/150 g Olive oil 1 3/4 ounces/50 g gray shrimp 1 3/4 ounces/50 g cuttlefish fillets 1/4 preserved lemon 1/4 to 1/2 cup/5 to 10 cl lobster stock or seafood stock 1 lemon, juiced Kosher salt and freshly ground black pepper 2 pinches Espelette pepper or Spanish paprika Gamberoni: 20 gamberoni (prawns) Vegetables: 2 medium carrots with leafy heads 1 bulb fennel 6 little zucchini 3 green asparagus 2 red onions 1 stalk rhubarb 4 scallions 4 confit tomatoes 1 head Little Gem lettuce or 1 romaine heart 2 tablespoons/3 cl chicken stock 14 1/8 ounces/400 g arugula 2 3/4 ounces/80 g shelled fava beans Kosher salt Presentation: Lemon juice Instructions: For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve. For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place. For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices. Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals. Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables. Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm. Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered. Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently. Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce.
No Bean Beef Chili 2 tablespoons canola oil 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 2 medium onions, chopped 1 small jalapeno, chopped 1 tablespoon plus 1 teaspoon chile powder, divided 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped garlic 1 (28-ounce) can chopped tomatoes, strained, juice reserved 1/2 cup sour cream 1 teaspoon lime juice 1 teaspoon hot sauce Special equipment: slow cooker Instructions: Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes. To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours. In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve. Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.
Hearty \BLT\ Sandwiches 4 ounces bacon, thinly sliced (4 strips) 8 ounces Tuscan kale, thinly sliced (about 6 cups sliced) 1 tablespoon apple cider vinegar Freshly ground black pepper Olive oil cooking spray, for the baking sheet 1 small acorn squash, halved, seeded and cut into 1/2-inch-thick pieces 1/4 teaspoon garlic salt 1/4 teaspoon freshly cracked black pepper 1/4 teaspoon Spanish sweet paprika 1/8 teaspoon ground cinnamon 8 slices bread 4 slices American cheese 4 slices pepper jack cheese 4 tablespoons salted butter, at room temperature Instructions: Preheat the oven to 350 degrees F. For the greens: Place a large saute pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and browned, 8 to 10 minutes. Set the bacon aside on a paper towel-lined plate. Add the kale to the pan and toss in the bacon fat. Add the vinegar, 2 tablespoons of water and a pinch of black pepper. Cook, stirring frequently, until wilted down, about 5 minutes. Remove from the heat and stir in the bacon. Set aside for sandwich assembly. For the squash: Line a baking sheet with parchment paper and spray with olive oil spray. Spread out the slices of squash on the baking sheet and spray the squash generously with the olive oil spray. Sprinkle with the garlic salt, black pepper, paprika and cinnamon. Roast until softened, 45 to 55 minutes. Set aside for sandwich assembly. For the sandwiches: Lay 2 slices of bread on a work surface. Place a slice of American cheese on a bread slice. Spread 1/4 cup of the greens over the cheese. Place 2 pieces of squash on top. Cover with a piece of pepper jack cheese. Top with a slice of bread. Repeat to assemble 3 more sandwiches. Place a large nonstick pan over medium heat and melt the butter. Put the sandwiches in the pan and press down with a spatula. Cook until the cheese begins to melt and the bread turns golden brown, about 2 minutes per side. Slice in half.
Mini Corndogs 2 quarts neutral frying oil One 12-ounce can smoked cocktail franks, such as Hillshire Farms One 8.5-ounce box corn muffin mix, such as Jiffy 1/2 cup reduced-fat buttermilk 1 large egg 1/4 cup hot pepper jelly, melted 1/4 cup yellow mustard 1/4 cup ketchup 1/4 cup mayonnaise 2 dashes Worcestershire sauce Instructions: For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F. Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed. Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks. In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly. For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl. For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl. Serve the corndogs with the sauces.
S'mores Icebox Cake 4 ounces milk chocolate, finely chopped 2 1/2 cups heavy cream Unsalted butter, for the baking sheet 24 marshmallows 3 tablespoons unsweetened Dutch-process cocoa powder 3 tablespoons confectioners' sugar 16 whole chocolate graham crackers Instructions: Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool. Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.) Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers. Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache. About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour. Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.
Salt and Pepper Crushed Potatoes with Lemon Dill Mayo 1 1/2 pounds baby potatoes, skins on, scrubbed 6 tablespoons extra-virgin olive oil\u202f Flaky sea salt\u202fand freshly ground black pepper Lemon Dill Mayo, recipe follows 3/4 cup vegan mayonnaise 6 tablespoons fresh dill, finely chopped\u202f Juice of 1 lemon\u202f Flaky sea salt Instructions: Preheat the oven to 400 degrees F. Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander. Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.) Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning. Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo. Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.
Perfect Long-Grain White Rice 1 cup long-grain white rice (see Cook's Note) 1/2 teaspoon kosher salt Instructions: Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Three Lil' Pigs Hot Dogs 5 cups sliced red cabbage 1/2 cup sliced red onion 3/4 cup white vinegar 2 tablespoons sugar 1 teaspoon kosher salt 2 tablespoons light brown sugar 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon kosher salt 1/2 teaspoon ground mustard 1/4 teaspoon cayenne pepper 2 pounds boneless pork butt or shoulder, cut into large chunks 1 tablespoon vegetable or canola oil 1 cup chicken broth 1/2 cup smoky barbecue sauce 4 potato hot dog buns Unsalted butter, for cooking 4 hot dogs, split lengthwise Spicy mustard, for serving Crushed pork rinds, for serving 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Make the pickled red cabbage: Pack the cabbage and onion in a 1-quart mason jar. Combine the vinegar, sugar, salt and 3/4 cup water in a small saucepan. Heat over medium heat until the sugar and salt dissolve. Pour the hot pickling liquid over the cabbage in the jar. Let stand until softened, about an hour or up to overnight. Set aside. Make the pulled pork: Stir together the brown sugar, House Seasoning, salt, ground mustard and cayenne pepper in a medium bowl. Add the pork and stir well to coat. Add the vegetable oil to an Instant Pot® and set to the sauté setting. Once the Instant Pot® registers \u201chot,\u201d add the pork and sear until browned, about 3 minutes per side. Remove the pork from the pot and press \u201ccancel.\u201d Add the chicken broth and scrape the bottom with a wooden spoon to remove any browned bits. Stir in the barbecue sauce and return the pork to the pot. Close the lid and make sure the vent is set to sealing mode. Set the cooker to high pressure for 45 minutes. Let the cooker release the pressure naturally for 20 minutes, then remove the pork from the cooker and shred with two forks. Return the pork to the cooking liquid and keep warm until ready to serve. To serve: Heat a grill pan or outdoor grill to medium-high heat. Cook the hot dog buns in some butter in a skillet until golden on both sides. Grill the hot dogs until grill marks appear, 1 to 2 minutes on each side. To serve, spread mustard on the buns. Place a hot dog on each bun. Top with the pulled pork, pork rinds and pickled cabbage. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Green Onion Smashed Potatoes 12 scallions 6 tablespoons pure olive oil Salt and pepper to taste 16 new potatoes, quartered 1 head roasted garlic 1 stick butter, softened Instructions: Preheat the oven to 450 degrees. Brush the scallions with 2 tablespoons of the oil and sprinkle with salt and pepper. Place on a sheet pan and roast 10 minutes. Remove from the oven and chop coarsely. Toss the potatoes with remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown or dry, about 25 minutes. As soon as they come out of the oven, place the potatoes in a large mixing bowl and add the garlic, scallions, and butter. Smash with vigorously with a potato masher to achieve a rustic texture, the mixture should not be smooth. Season to taste with salt and pepper. To keep the smashed potatoes warm, put them in a bowl or pan, cover, and place the bowl in a large pan of warm water.
Man Bacon 3 rashers thick-sliced bacon, cut in half Instructions: Heat a waffle iron to medium heat. Lay the bacon on the waffle iron and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.
Warm Salad of Mushrooms and Speck 2 pounds assorted mushrooms (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons, etc.) 1 to 2 tablespoons or nub of butter 2 tablespoons olive oil Coarse salt Freshly ground black pepper 1/3 cup chicken stock 3/4 cup mixed olives 10 slices Speck bacon* 1/2 bunch fresh oregano sprigs, leaves picked Instructions: Trim and clean the mushrooms. Shitakes need stems removed. Portobellos need stems removed, and the black gills scraped off with a spoon so they won't blacken the entire mixture. Lobster mushrooms need a good washing in water. The small mushrooms are good left whole. Bigger ones are best torn, or cut into slices or chunks. Keep it rustic. While doing that, melt the butter in the oil in a large skillet on medium-high heat. When butter is sizzling, add the mushrooms into pan. Toss, and then let sit and cook, tossing every couple of minutes for about 6 to 8 minutes. Add a bit of coarse salt, and black pepper. Add 2 small ladlefuls of good chicken stock to deglaze the pan, stirring to meld flavors and make a nice glaze over the mushrooms. While still in the pan, season the mushrooms with sea salt, and add the olives and Speck. Finally, add the oregano leaves, and toss together. The mushrooms are great served warm, but they can also be great at room temperature. If not serving right away, cover the pan with foil. Just before serving, remove the foil and arrange on a nice serving platter.
Red-Cooked Duck with Pressed Bean Curd 4 cups water 1/2 cup dark soy sauce 4 teaspoons five-spice powder 4 cakes extra-firm or firm bean curd, 4 ounces each 2 5-to 6-pound ducks, cut in 16 large pieces 4 large cloves garlic, minced 3/4 cup Shao Hsing (Chinese rice wine, available in Asian liquor stores) or dry sherry 2 teaspoons sugar 1/4 cup peanut oil 24 1/4-inch slices fresh ginger 8 scallions, halved lengthwise 6 small dried red chili peppers 6 whole star anise 3 tablespoons cornstarch Instructions: Prepare bean curd: In a saucepan combine water, 1/4 cup of the soy sauce and five-spice powder. Add bean curd and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Remove saucepan from heat and let bean curd marinate in liquid, 1 hour. Using a slotted spoon, place bean curd in one layer on a plate lined with paper towels. Reserve cooking liquid. Cover bean curd with more towels, then weight with 5-pound weight. Bean curd must be pressed under weight at least 5 hours, or refrigerated with weight up to 24 hours. Prepare duck: In a nonreactive bowl mix duck with garlic, the remaining 1/4 cup soy sauce, 1/4 cup of the Shao Hsing and sugar. Marinate overnight. Heat oil in a large heavy-bottomed saute pan over medium-high heat. Add duck, skin-side down, and cook 5 minutes, or until well-browned. Turn and cook 2 minutes more. Remove duck to a plate and discard rendered fat. Place pan over high heat, and add remaining 1/2 cup Shao Hsing and reserved bean curd cooking liquid, stirring to scrape up any browned bits. Add ginger, scallions, chili peppers and star anise and bring to a boil. Place duck pieces in a sand pot (or an enamelware or cast iron pot) skin-side up. Using a slotted spoon, transfer ginger, scallions and spices to pot and scatter over duck pieces. Pour cooking liquid over duck to barely cover. You may not need to use all liquid. Bring to a boil over medium heat and simmer, basting occasionally, 1 hour. (If you use a sand pot, read instructions carefully. Be sure to use a flame tamer to prevent pot from cracking.) Just before serving slice pressed bean curd into 1/4-inch thick slices. Add bean curd to pot and simmer 1 minute to heat through. In a cup, dissolve cornstarch in water to consistency of heavy cream. Using a slotted spoon, divide duck, bean curd and aromatics among 6 plates. Bring cooking liquid to a boil and add cornstarch mixture, stirring well until thickened. Taste for seasoning, then spoon sauce over duck.
Chicken Mole Enchiladas 2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 1 bolillo (substitute small French roll), cut into 1-inch pieces 2 dried ancho chiles, stemmed, seeded and diced 2 California red chile pods, stemmed, seeded and diced 1 large or 2 small tomatillos, husks removed, rinsed and chopped 1 tomato, chopped 1 (32-ounce) carton chicken broth (recommend organic low sodium), divided 2 tablespoons smooth peanut butter 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped 2 teaspoons cocoa powder 3 tablespoons DOA MARA® Mole Paste 2 teaspoons salt ½ cup canola oil, for frying 12-18 corn tortillas 1 pound shredded store-bought rotisserie chicken 1½ cups white shredded cheese (Monterey Jack or Oaxaca) 1 medium white onion, diced 1½ cups crumbled queso fresco Instructions: Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.
Classic American Burgers 2 Grillers Prime® Veggie Burgers 2 slices (2 oz total) reduced-fat Cheddar, mozzarella, or Swiss cheese 2 leaves lettuce 2 hamburger buns, split and toasted 6 slices dill pickle 2 slices tomato 1 thin slice red onion, separated into rings ketchup and mustard Instructions: 1. Cook Morningstar® Farms Grillers Prime® Veggie Burgers according to package directions. Immediately top each burger with one slice of cheese, if desired. Let stand for 1 minute to allow cheese to melt. 2. Place one lettuce leaf on each bun bottom. Top with burgers, pickles, tomato slices, onion rings and bun tops. Serve with ketchup and mustard, if desired. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
Green Eggs and Ham 4 hard boiled eggs 1 small avocado 8 thin slices Serrano ham 8 thin slices tomato Mesclun greens salt and pepper 4 croissant rolls, split Instructions: Peel and pit the avocado. With a fork, coarsely mash the eggs and avocado to mix but leave chunky. Season with salt and pepper. Spread egg mixture evenly on bottom half of the 4 rolls. Place two slices each of ham and tomato and top with greens. Season again with salt and pepper replace tops and serve.
Sweet Sesame Five-Spice Popcorn 1/2 cup unpopped corn kernels 1/4 cup sugar 1/4 cup vegetable oil 1 teaspoon five-spice powder 1 teaspoon salt 1 tablespoon toasted sesame seeds Instructions: Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.
Fried Potato Straws Canola oil, for frying 2 russet potatoes 1 teaspoon kosher salt 4 or 5 turns freshly ground black pepper Instructions: Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels. While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels. Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.
Choi Sum and Mixed Vegetable Salad with Pineapple Dressing 7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced 4 ounces sugar snap peas, washed 2 large carrots, julienned 1 red bell pepper, sliced 1 yellow bell pepper, sliced 8 ounces canned pineapple, sliced 2 spring onions (green), finely sliced 2 to 3 tablespoons groundnut (peanut) or olive oil 7 tablespoons pineapple juice 2 tablespoons light soy sauce 1 tablespoon rice vinegar or cider vinegar Pinch freshly cracked black pepper Instructions: To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl. To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.
Home Fries 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces Kosher salt 5 slices bacon (about 4 1/2 ounces) 3 tablespoons vegetable oil, like soy, peanut, or corn 1 medium yellow onion, thinly sliced Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves, optional Pinch cayenne pepper, optional Instructions: Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside. Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes 1 whole chicken (3 1/2 to 4 pounds) Kosher salt and freshly ground black pepper 2 teaspoons herbes de Provence (see Cook's Note) 1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes 4 cloves garlic, 3 smashed and 1 finely grated 1/4 cup plus 1 tablespoon extra-virgin olive oil Zest of 1 lemon, and juice to taste 1 tablespoon roughly chopped fresh parsley Instructions: Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling. Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine. Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes. Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving. Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.
Kitchen Sink Salad 2 cups loosely packed basil leaves 3/4 cup balsamic vinegar 1 clove garlic put through garlic press 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 cup extra-virgin olive oil 3 pieces pancetta, roughly chopped 2 tablespoons pine nuts 1 (12-ounce) package mixed baby salad greens 1/2 English cucumber, halved, diced 1/2-inch pieces 1 large tomato, diced in 1/2-inch pieces 12 kalamata olives, pitted and sliced in 1/2 vertically 2 tablespoons crumbled Gorgonzola Freshly cracked black pepper Instructions: To make the dressing: In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use. To prepare the salad: In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style. When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.
Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Sambar 1/2 cup thoor dhal or yellow split peas 1 1/4 cups water 1/8 teaspoon ground turmeric 1/4 teaspoon tamarind concentrate 1 tablespoon hot water 1/8 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1/8 teaspoon ground asafetida 1 tablespoon vegetable oil 2 cups water 1 1/2 teaspoons salt 1 tablespoon Sambar Spice Blend 1 large boiling potato, peeled and cut into 1/4-inch cubes 1 cup coarsely chopped fresh tomatoes 1 cup coarsely chopped onion 1/3 cup cut green beans (1-inch lengths) 1 green chile, serrano, Thai or jalapeno, split lengthwise 5 to 6 sprigs cilantro 10 curry leaves or 2 bay leaves Instructions: In a small saucepan combine thoor dhal or split peas, 1 1/4 cups water, and turmeric and bring to a boil. Turn heat down to low and simmer, covered, for 30 minutes or until very soft (about 45 minutes for split peas). While dhal cooks, dissolve tamarind concentrate in 1 tablespoon hot water and set aside. In a 3-quart covered saucepan over medium high heat, heat mustard seeds, fenugreek seeds, and asafetida in oil until the mustard seeds begin to pop. After the seeds have popped for a few moments, add 2 cups water, salt, spice blend, dissolved tamarind, potato, tomatoes, onion, green beans, green chile, cilantro and curry leaves and simmer over medium low heat until the potatoes are tender, about 20 minutes. When dhal is cooked and completely tender, mash with a potato masher or back of a spoon 6 to 8 times, to break up roughly. Stir into cooked vegetable and spice mixture in saucepan and simmer for another 10 minutes. Add more water if necessary to attain a soupy consistency.
Valerie's Pumpkin Pudding (for Wolfie) 4 cups whole milk One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 1/4 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons unsalted butter 8 to 12 ginger snap cookies Instructions: In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
French Onion Matzo Balls 4 tablespoons unsalted butter 2 large yellow onions, thinly sliced 1/4 cup dry sherry 4 large eggs, lightly beaten 1/4 cup seltzer 1/4 cup schmaltz (rendered chicken fat), at room temperature Kosher salt 1 1/2 cups matzo meal 6 ounces Gruyere, cut into 12 cubes Your favorite chicken soup, for serving, optional Instructions: Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes. Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes. Bring a large pot of water to a boil. Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese. Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.
Red Ruby Sangria 2 large pomegranates 2 red Bartlett pears, seeded and thinly sliced 2 star fruits, thinly sliced 3 bottles red wine, such as Rioja 1 cup brandy or cognac 1 cup pomegranate juice, such as Pom Wonderful or grenadine 1/2-cup sugar 2 cinnamon sticks 2 star anise 1 liter club soda, chilled Instructions: Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you'll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices. Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.
Frangelico Tiramisu 1 cup espresso coffee, or 8 teaspoons espresso powder dissolved in 1 cup boiling water 1 cup Frangelico hazlenut liqueur, plus more for the filling 2 eggs, separated 1/3 cup superfine sugar 1/4 cup Frangelico hazlenut liqueur 1 pound (2 cups) mascarpone 30 Savoiardi biscuits (lady fingers), approx. 14 ounces 3/4 cup chopped roasted hazelnuts 3 teaspoons unsweetened cocoa powder Instructions: Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot. Whisk the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 1/4 cup Frangelico for the filling. Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again. Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough Savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with the soaked Savoiardi cookies; they should be damp but not falling to pieces (though it wouldn't matter if they did). Pour any leftover liquid from the dipping process over the layer you have made. Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow dish and make another, final, layer of Savoiardi, dipping as before and layering on top of the mascarpone in the dish. Pour any leftover liquid over the Savoiardi layer, and then cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator. When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of cocoa and sprinkle over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu.
Alessia's Favorite Mushroom Sauce 3/4 ounce dried porcini mushrooms 2 cups water 2 to 3 tablespoons butter 1 tablespoon finely minced shallots 10 ounce package domestic mushrooms, caps sliced finely 1/2 cup heavy cream 12 ounces fedelini Salt and pepper Shaved Parmesan cheese for garnish Instructions: Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.
Colorful Veggie Quesadillas 1/4 cup refried beans Two 8-inch spinach, tomato or favorite flavor flour tortillas 1/4 cup Vegetable Mix, recipe follows 2 to 3 tablespoons BBQ Onions, recipe follows 1/3 cup shredded Mexican cheese blend 1 tablespoon unsalted butter Sour cream, for serving 2 medium carrots, cut into chunks 1 crown broccoli, cut into chunks 1 medium zucchini, cut into chunks 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon kosher salt Finely ground black pepper 1 tablespoon unsalted butter 1 large yellow onion, sliced 3 tablespoons prepared barbecue sauce Instructions: Spread the refried beans on one side of each tortilla. Layer each with the Vegetable Mix, BBQ Onions and cheese. Fold in half to form half-moons. (You can also make one large quesadilla by layering just one tortilla and topping it with the other tortilla, bean-side down.) Press down to even out the ingredients. Melt the butter in a medium nonstick skillet over medium heat. Add the quesadillas and cook on one side until deep golden brown and starting to crisp, about 4 minutes. Flip and cook on the other side until also golden brown and crispy, another 3 minutes. Transfer to a plate and cut into wedges. Serve warm with sour cream. Add the carrots, broccoli and zucchini to a food processor and pulse until very finely chopped, 30 seconds to 1 minute. Heat a large skillet over medium heat. Add the olive oil, then the vegetables, garlic and onion powders, salt and pepper to taste. Cook until the vegetables start to brown and release all their liquid, 5 to 10 minutes. Use immediately or cool and store in an airtight container for up to 3 days. This is a great way to add veggies to kid\u2019s pasta sauces, soups and snacks\u2014like quesadillas. Melt the butter in a medium skillet over low heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 20 minutes. Add the barbecue sauce and continue to cook, stirring occasionally, until the onions have absorbed the sauce and are slightly sticky, another 3 to 5 minutes. Serve immediately or refrigerate in an airtight container for up to 3 days.
Shrimp and Mango Summer Rolls 3 tablespoons cashew butter 1/4 cup unsweetened coconut milk 2 teaspoons fish sauce (nam pla) 1 to 2 teaspoons Asian chili garlic sauce 1 tablespoon fresh lime juice 1 tablespoon agave nectar 12 small shrimp, peeled and deveined 1 (1.76-ounce) package vermicelli noodles (bean thread) 2 tablespoons mirin 1 large ripe mango 1 large ripe avocado 8 rice spring roll wrappers (banh trang) 24 fresh Thai basil leaves or mint leaves Instructions: For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside. For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise. Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool. Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside. Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable. Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.
Cranberry Meringue Cake Nonstick cooking spray, for spraying the pan 4 egg whites 1 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon baking powder Pinch salt 4 cups chopped ginger snaps 1 cup chopped walnuts 8 ounces (1 cup) cream cheese 1/2 cup sour cream 1/2 cup powdered sugar 1 teaspoon vanilla extract Sparkling Cranberries, recipe follows, for garnish 3/4 cup agave nectar 2 cups fresh cranberries 1 cup granulated sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray. In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts. Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform. For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps. To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve. Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours. Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.
Flank Steak with Salsa Verde 2 cups loosely packed fresh parsley 3 scallions, coarsely chopped 2 tablespoons capers, drained Zest and juice of 1/2 lemon 2 anchovy fillets 2 cloves garlic, smashed 1/2 teaspoon dijon mustard 1/3 cup extra-virgin olive oil, plus more for the grill Kosher salt 1 flank steak (about 1 1/2 pounds) Freshly ground pepper 2 or 3 medium tomatoes Instructions: Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
Lettuce Soup 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 medium onion, chopped Kosher salt and freshly ground black pepper 4 cups milk One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving Instructions: Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine. Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Homemade Potato Buns 1 large russet potato (about 12 ounces/340 grams), peeled 4 tablespoons (56 grams) unsalted butter, at room temperature 2 tablespoons (42 grams) honey 2 1/2 teaspoons kosher salt 2 large eggs One 2 1/4-teaspoon packet instant yeast 3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting Neutral oil, for oiling the bowl and plastic wrap Poppy seeds, for sprinkling Instructions: Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F). Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine. Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour. Line 2 baking sheets with parchment paper. Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes. Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F. When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.
Gnocchi Bolognese with Ricotta 1/4 cup extra-virgin olive oil 1 pound ground meat of choice (beef, veal or pork) 1/2 cup red wine 1 large yellow onion, diced 8 cups (2 quarts) prepared red sauce, such as marinara 3 tablespoons minced fresh thyme 2 cloves garlic, thinly sliced or minced Salt and freshly ground black pepper 2 cups heavy cream 4 cups cooked gnocchi 1/2 cup ricotta 1/4 cup grated Parmesan Instructions: In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes. To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes. Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes. To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.
Rudy Mikeska's Bar B-Q Sauce 1 pound butter 1 pound onions, finely chopped 5 lemons, cut into 8 wedges, lengthwise 1/3 gallon Worcestershire sauce 3 ounces red wine vinegar 3 ounces granulated garlic 1 to 2 pounds brown sugar, to taste 1 gallon ketchup 12 ounces tomato juice 8 ounces V-8 juice Tomato puree, as needed for thickness Salt and freshly ground black pepper, to taste Instructions: In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;
Baked Eggs with Green Chiles and Capers 5 tablespoons extra-virgin olive oil 1 cup small-diced onion (about 1 medium onion) 1/4 cup capers, drained and rinsed 2 tablespoons minced fresh oregano 1 tablespoon finely minced garlic 1 green serrano chile, finely sliced Grated zest of 1 orange One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped 6 ounces San Marzano tomato puree 6 large eggs 1 cup 3/4-inch baked croutons 1/2 cup grated Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes. Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.
Killer Kale Pasta 2 red bell peppers Olive oil 2 cloves garlic, minced 2 medium shallots, diced Kosher salt and freshly ground black pepper 2 teaspoons red pepper flakes, plus extra for finishing 1/2 cup white wine One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir 2 large bunches kale (about 3 pounds) 4 cups coarsely shredded roasted chicken meat 1 cup chicken stock 1 pound rigatoni Extra-virgin olive oil 1 cup grated Parmesan Instructions: Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use. Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering. Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are \dry,\ add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper. Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!
Pretzel Hot Dog Buns 1 cup milk 1/4 cup light brown sugar 2 tablespoons honey 1 packet active dry yeast 2 tablespoons unsalted butter 2 small cloves garlic, grated 3 cups all-purpose flour, plus more for dusting 1 cup bread flour 1/2 cup baking soda Pretzel salt or coarse ground sea salt, for sprinkling Instructions: In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
Banana Pudding 4 large eggs 3/4 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon plus a pinch salt 2 cups whole milk 1/2 teaspoon vanilla extract 30 to 40 vanilla wafers 3 to 4 medium ripe bananas Instructions: Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Preheat the oven to 425 degrees F. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
Lowfat Green Tea, Honey and Nutmeg Smoothies 1/2 cup lowfat vanilla frozen yogurt 1/4 cup chilled triple-strength green tea 1 tablespoon honey, plus more for garnish 1 cup ice Dash ground nutmeg Dash ground cinnamon Instructions: Place all ingredients in a blender and puree until smooth. Pour into individual glasses and drizzle honey on top of each milkshake to finish.
Wasabi Mashed Potatoes 2 pounds white potatoes, peeled and quartered 4 ounces sour cream 4 tablespoons (1/2 stick) unsalted butter 1/2 cup buttermilk 3 teaspoons prepared wasabi Salt and white pepper 3 green onions, sliced for garnish Instructions: Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.
Country Meatloaf with Tomato Relish Tomato relish: 2 tablespoons olive oil 2 garlic cloves, minced 2 bay leaves 1 onion, diced 2 red bell peppers, seeded and chopped 2 tomatoes, seeded and chopped 1/4 cup chopped flat-leaf parsley 1 tablespoon Worcestershire sauce 12 ounces bottled ketchup 1 1/2 pounds ground beef 1 pound ground pork 3 eggs 2 tablespoons fresh thyme leaves Salt and pepper, to taste Instructions: For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat. In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side.
Toasted Breakfast Burritos 1-½ Tbsp. I Can't Believe It's Not Butter!® Spread, divided ½ cup finely chopped assorted fresh vegetables (peppers, tomatoes and/or green onions) 2 slices turkey bacon, chopped 2 eggs 1 Tbsp. water 2 tsp. chopped fresh cilantro 1 Tbsp. shredded low fat cheddar cheese 2 (6-in. ea.) fajita size whole wheat tortillas Instructions: Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a medium nonstick skillet over medium hight heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes. Meanwhile, combine eggs, water and cilantro in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll. Wipe skillet with paper towels and and melt remaining ½ tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.
Chicken-Fried Cauliflower 4 tablespoons unsalted butter 1/3 cup all-purpose flour 2 1/2 cups milk Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives 1 small head cauliflower (about 2 pounds) Kosher salt and freshly ground black pepper 3 cups all-purpose flour 2 tablespoons ground white pepper 4 teaspoons baking powder 1 1/4 cup milk 2 large eggs Vegetable oil, for frying Instructions: For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving. For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside. Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet. Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches. Serve hot with the warm gravy.
Veggie and Meat Lover's Taco Bar 1 tablespoon olive oil 1 small head cauliflower, fine chopped 1 tablespoon chili powder 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 cup salsa 1 tablespoon olive oil 1 pound Mexican chorizo, casings removed 1 tablespoon chili powder 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 cup salsa 1 tablespoon olive oil 1/2 medium yellow onion, diced One 15-ounce can black beans (do not drain) 1 to 2 teaspoons sriracha hot sauce Kosher salt and freshly cracked black pepper Warm flour tortillas, for serving Guacamole, for serving Fresh cilantro leaves, for serving Thinly sliced scallions, for serving Shredded cabbage, for serving Sour cream, for serving Instructions: For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes. For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes. For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture. For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.
Baked Challah French Toast 6 tablespoons brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg 1 cup whole milk 2/3 cup part-skim or whole-milk ricotta 1 1/2 teaspoons vanilla 1/2 teaspoon kosher salt 6 large eggs 1 lemon, zested and juiced 4 tablespoons unsalted butter, melted 12 thick-sliced (3/4- to 1-inch) day-old challah bread slices 1 cup frozen blueberries Powdered sugar, for serving Instructions: Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight. Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes. Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes. When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
Marinated Hot Pork: Carne Adovada Tacos 3 pounds pork shoulder loin, cut into 1/4-inch pieces 1 teaspoon freshly ground black pepper 2 tablespoons ground cumin 2 tablespoons California chile powder 2 tablespoons New Mexico chile powder 1 tablespoon cayenne pepper 1 teaspoon garlic powder 5 whole cloves 2 bay leaves 2 cups soybean oil 8 to 12 white soft corn tortillas Diced white onion, for serving Chopped cilantro leaves, for serving Limes, for serving Instructions: Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator. Preheat oven to 350 degrees F. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
Hot Dog Bun Bruschetta 3 hot dog buns, split and halves separated for 6 pieces Olive oil, for drizzling Salt and freshly ground black pepper Two 5.2-ounce wheels herbed soft cheese, such as Boursin 5 blanched and peeled Roma tomatoes Julienne of fresh basil 3 cups shredded mozzarella 1/2 of a random small salami, finely julienned and sauteed till kinda crispy 3/4 cup grated Parmesan Pinch red pepper flakes Instructions: Preheat oven to 375 degrees F. Rub the hot dog bun halves with olive oil and sprinkle with salt and pepper. Toast until golden in the oven. Smear herbed cheese on each piece of bread. Slice tomatoes thin, and layer on 3 to 4 slices per bread. Sprinkle on basil, mozzarella, salami, Parmesan and red pepper flakes. Bake until the cheese is melted and slightly golden, about 8 minutes.
Fig-Glazed Roast Turkey with Cornbread Stuffing 1 1/2 cups dried figs, roughly chopped 1/4 cup honey 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 large onions, finely chopped 1 tablespoon finely chopped fresh rosemary, plus sprigs for garnish 1/2 pound sweet Italian sausage, casings removed, crumbled 10 large cornbread muffins or 1 loaf cornbread, torn into pieces (about 5 cups) Kosher salt and freshly ground pepper 2 large eggs 1/2 cup heavy cream 1/2 to 1 cup chicken or turkey stock (homemade or store-bought) 1 10-to-12-pound fresh turkey, neck and giblets removed 1 10-to-12-pound fresh turkey, neck and giblets removed 2 sticks unsalted butter (1 softened) 1/2 cup balsamic vinegar Instructions: Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water. Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes. Pour off the liquid into a separate bowl; set aside. Make the stuffing: Heat the olive oil in a large skillet over medium heat. Add the onions and rosemary and gently saute until translucent, about 4 minutes. Add the sausage and saute until browned, 10 to 12 minutes. Scrape the sausage mixture into the bowl with the figs. Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry. Set aside while you work on the turkey. Preheat the oven to 350 degrees F. Rinse the turkey thoroughly inside and out with cold water and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and massage the 1 stick softened butter onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing. Cross the legs over each other and tie with kitchen twine. Put the turkey on a rack in a large roasting pan and place it in the oven. Roast 2 hours. Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes. Add the balsamic vinegar and cook until syrupy, about 8 more minutes. Cut up the remaining stick of butter and whisk it into the glaze. After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more. (If the legs or breast brown too quickly during roasting, cover them with foil.) Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving. Garnish with rosemary sprigs.
Fruit Leathers Nonstick cooking spray 4 cups seedless grapes 1 tablespoon white balsamic vinegar Pinch of salt 5 fresh basil leaves, chopped Nonstick cooking spray 1 1/2 quarts strawberries, stemmed and hulled 1 1/2 tablespoons balsamic vinegar Pinch of salt 2 tablespoons chopped fresh mint Nonstick cooking spray 12 ounces guava paste 3 lemons, juice of 2 teaspoons pink peppercorns, crushed Instructions: Preheat the oven to 170 degrees F. Line a baking sheet with a silicone mat and spray with nonstick cooking spray. Then choose one of the combinations below. If making all three, use three baking sheets and mats. For the grape, basil and white balsamic leather: Puree the grapes, white balsamic vinegar and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer. Place the baking sheet in the oven and cook until the grape mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan. For the strawberry balsamic leather: Puree the strawberries, balsamic and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer. Place the baking sheet in the oven and cook until the strawberry mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan. For the guava pink peppercorn leather: In a saucepot set over medium heat, add the guava paste, lemon juice and 1/4 to 1/2 cup water and whisk until loose and liquid. Fold in the pink peppercorns. Pour the puree onto the baking sheet and spread to form an even layer. Place in the oven and cook until the guava mixture becomes very dry, 6 to 6 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
Slow-Cooker Beef Stew with Yuca 2 pounds beef chuck roast, cut into 4 pieces Kosher salt and freshly ground pepper 1 pound frozen peeled yuca chunks, thawed, halved if large 2 cups peeled butternut squash chunks (about 12 ounces) 1 small Cubanelle pepper, finely chopped 1 8-ounce can Spanish-style tomato sauce (such as Goya) 3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves 1 clove garlic, finely grated 1/2 teaspoon dried oregano 1 small red onion 1/2 cup distilled white vinegar Instructions: Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours. Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve. Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.
Creamy and Tangy Mashed Potatoes 8 tablespoons unsalted butter, plus more for greasing 5 pounds russet potatoes, peeled and halved 1 cup milk 1/2 cup sour cream 4 ounces cream cheese, at room temperature Kosher salt and freshly ground black pepper 1 cup heavy cream 2 cups grated sharp white Cheddar 1/4 cup finely grated fresh horseradish Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter. Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish. In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes. Rest the potatoes for 10 minutes, and then serve.
Crab and Shrimp Dip 8 ounces chive and onion cream cheese, softened 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh dill 2 tablespoons white wine 1 cup cooked chopped imitation crabmeat 1 cup cooked chopped shrimp 1/4 cup shredded Parmesan 1 loaf sourdough round bread or baguette, cut into 16 slices Olive oil Instructions: Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown. To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.
Pan-Seared Tempeh with Peanut Sauce 2/3 cup peanut butter, at room temperature 1/2 cup coconut milk 1/4 cup fresh lime juice 2 tablespoons honey 1 (4-inch) piece fresh ginger, peeled and minced 1 cup warm water 1/4 cup canola oil 2 (8-ounce) blocks tempeh, cut into 1/2-inch thick strips Kosher salt 4 cups mesclun greens 2 cups mung bean sprouts (about 4 ounces) Instructions: 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl. 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes. 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste. 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
Colette's White Cake 9 ounces each all-purpose and cake flour 2 teaspoons baking powder 2 sticks (8 ounces) unsalted butter, room temperature 21 ounces sugar 3/4 teaspoon salt 2 teaspoons vanilla extract 1 cup egg whites, room temperature 1 1/2 cups milk, room temperature Instructions: Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder. Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix. Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
Almond Lingonberry Cake 1 cup (2 sticks) salted butter, at room temperature, plus more for the pans 4 1/2 cups cake flour, plus more for the pans 2 tablespoons baking powder 1 teaspoon kosher salt 2 1/2 cups buttermilk 8 large egg whites 3 cups granulated sugar 3 teaspoons almond extract 1 teaspoon pure vanilla extract Almond Buttercream, recipe follows Creme Frangipane, recipe follows 1 cup lingonberry jam 2 teaspoons almond extract 1/2 teaspoon pure vanilla extract 8 large egg yolks 12 tablespoons granulated sugar 2 cups (4 sticks) salted butter, at room temperature and cut into 1/2-inch cubes 8 ounces almond paste 1/2 cup heavy whipping cream 1/4 cup granulated sugar 2 tablespoons salted butter, softened 2 tablespoons all-purpose flour 2 teaspoons almond extract 3/4 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Butter four 9-inch round cake pans, dusting them in flour to ensure the batter does not stick to the pan. Sift together the flour, baking powder and salt into a medium bowl and set aside. In another medium bowl, whisk together the buttermilk and egg whites until incorporated. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light, about 3 minutes. Beat in the almond and vanilla extracts. Continue to beat on medium speed and add 1/3 of the sifted flour mixture until incorporated. Add 1/2 of the buttermilk mixture, again beating until incorporated. Again, add 1/3 of the sifted flour and, once incorporated, add the rest of the buttermilk mixture until homogeneous. Finally, add in the remaining flour mixture and continue beating the batter on medium speed for 1 to 2 minutes to insure the ingredients are well mixed. Divide the batter evenly among the four pans and smooth the tops with a spatula. Bake until a toothpick comes out clean and the cakes are springy to the touch, 25 to 30 minutes. Place the cakes on a wire rack and let cool for 10 minutes. Run a knife between the rim of the pan and the cake to insure the cake will cleanly detach. Remove the cakes from the pans and invert on the rack until completely cool. To assemble the cake: Level each layer of almond cake with a cake leveler or serrated knife. Place a spoonful of buttercream on your serving plate, followed by your first layer of cake, cut-side up. Place the remaining buttercream in a pastry bag with a frosting tip. Evenly cover your first layer with about 1/3 cup of creme frangipane. Next create a moat of buttercream around the layer of cake with the piping bag in preparation for the lingonberry jam. Evenly spread 1/3 cup lingonberry jam within the moat. Finish the layer by piping icing over the layer, about a 1/4 inch thick. Add the next layer of cake and repeat the previous steps. Repeat with the third layer of cake. Complete the cake with the 4th layer of cake, cut-side down. Frost the cake with the remaining buttercream and top with a few lingonberries from the jam. Be sure all tools are thoroughly degreased before beginning. (I usually use lemon juice or vinegar to remove all traces of grease.) In a small bowl, combine 3 tablespoons of water with the almond and vanilla extracts and set aside. In a mixer fitted with a whisk attachment, whisk the egg yolks on medium speed for 1 minute. Set aside. In a small saucepan, place 1/2 cup water and the sugar on the stove. Bring the sugar and water to a boil until it reaches 238 degrees F. DO NOT STIR. Stirring will cause the sugar crystals to adhere to the edge of the saucepan, causing the syrup to become grainy. Be sure not to overcook the sugar, as it will crystalize and form brittle chunks in your frosting. Once the syrup is heated to 238 degrees F, immediately remove from the heat. Slowly and steadily stream the syrup into the eggs while mixing on low, avoiding the edge of the bowl as well as the whisk. Once the eggs and syrup are incorporated, add in the extract mixture and beat on medium speed until completely cool, 3 to 5 minutes. Beat in the butter, one piece at a time until silky smooth. (If your buttercream curdles, do not despair! Simply heat the bowl over the stove until slightly warmed, 10 to 20 seconds, until the buttercream becomes slightly melted near the edge of the bowl. Return the bowl to the mixer and beat on medium-high speed until smooth.) In a food processor, pulse the almond paste until crumbly. Add the cream, sugar, butter, flour, almond extract, vanilla extract and salt and pulse until the mixture forms a smooth paste. Cover tightly and refrigerate until needed.
Orange & Avocado Natilla (Mexican Custard Pudding) 1 1/2 cups fresh squeezed orange juice 2/3 cup sugar 2 cups milk 1 cup heavy cream 4 tablespoons cornstarch 5 egg yolks Pinch of salt 1/2 cup ripe and completely mashed avocado 1/4 cup cacao nibs Instructions: Pour the orange juice into a medium saucepan and place over medium heat. Add the sugar, stir and, once it comes to a gentle simmer, 4 to 5 minutes later, cook for 5 minutes. Let cool. In another saucepan, pour in the milk and place over medium-low heat. Once it comes to a simmer, remove from the heat. In a medium bowl, beat together the cream, cornstarch, egg yolks and salt until thoroughly combined. Gently pour the warm milk in a thin stream into the egg yolk mixture, beating well with a whisk or fork. Once mixed, pour the orange mixture into egg yolk-milk mixture in a thin stream, whisking as you do. Return the entire mixture to a saucepan and place over medium-low heat, bring to a gentle simmer and cook, stirring occasionally, until it coats the back of a wooden spoon, about 15 minutes. Remove from the heat. Mix in the avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture, using a fine strainer, onto a bowl. Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill. Serve by spooning the natilla into bowls and garnish with cacao nibs.
Pumpkin Charlotte Royale Nonstick cooking spray, for the pans 1 1/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon kosher salt 1 1/4 cups granulated sugar 4 large eggs, at room temperature 1 cup pumpkin puree Confectioner?s sugar, for dusting 6 ounces cream cheese, at room temperature 4 tablespoons butter, at room temperature 3/4 cup confectioners' sugar 1 teaspoon pumpkin pie spice 1/2 teaspoon pure vanilla extract 1 cup finely chopped white chocolate 1 1/2 teaspoons unflavored powdered gelatin 3/4 cup sweetened condensed milk 1/2 cup pumpkin puree 1 1/2 cups heavy cream 1/2 teaspoon pumpkin pie spice Pinch kosher salt Instructions: For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round. Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside. Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute. Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes. Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely. For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use. When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour. To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl. Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl. Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling. For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside. Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note). When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form. Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight. To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.
Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth 4 (6-ounce) fillets artic char, skinned 1 tablespoon olive oil Salt and freshly ground black pepper Tangerine-Habanero Glaze, recipe follows Meyer Lemon Broth, recipe follows Couscous, recipe follows 4 cups tangerine juice 2 cups red wine vinegar 1 1/2 cups sugar 1/2 habanero chile, chopped Salt 2 tablespoons olive oil 1 small Spanish onion, coarsely chopped 1 clove garlic, chopped 2 cups homemade clam broth 1/2 cup fresh Meyer lemon juice 2 tablespoons cold unsalted butter, optional Fresh parsley leaves or cilantro leaves, torn Salt and freshly ground black pepper 2 cups water 1 teaspoon kosher salt 1 cup instant couscous 1 tablespoon Meyer lemon zest Instructions: Preheat oven to 400 degrees F. Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat. Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately. Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using. Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm. Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm.
Cheese-Stuffed Peppers: Chile Rellenos 16 (8-inch) Anaheim peppers, stems and seeds removed 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute) 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating) 1 cup crumbled goat cheese (about 4 to 6 ounces) 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs) 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs) 3 large fresh sage leaves, minced 1 cup blue cornmeal Instructions: Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let \sweat\ for 15 minutes. This will help you remove the skin from the pepper. In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together. Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal. Transfer to a platter and let rest for 5 minutes before serving.
Linguine With Almond Pesto and Beans Kosher salt 1/3 cup unsalted roasted almonds 1 clove garlic 1 1/2 cups fresh parsley 1 1/2 cups fresh basil 1/4 cup grated parmesan cheese 1/4 cup extra-virgin olive oil 1/3 cup ricotta cheese 1/2 cup chopped pitted kalamata olives 12 ounces linguine 1 15-ounce can cannellini or navy beans, drained and rinsed 2 plum tomatoes, chopped Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined. Transfer to a large bowl; stir in the ricotta and olives. Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans. Transfer to the bowl with the pesto and toss to coat. Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
The Best Lentil Soup 3 tablespoons olive oil 3 medium carrots, cut into 1/4-inch pieces 1 medium onion, diced 1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 large clove garlic, minced 1 1/2 cups dried brown lentils 4 cups vegetable stock 7 sprigs thyme, leaves stripped (about 1 teaspoon leaves) 1 bay leaf 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons) 1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped Instructions: Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!). Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes. Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

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