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Provencal Pasta Salad
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
8 ounces dried ziti
1 cup jarred artichoke hearts, drained and sliced
1/2 cup sliced fresh basil
1/2 cup jarred roasted red peppers, drained and sliced
1/4 cup pitted Kalamata olives, quartered
2 medium vine-ripe tomatoes, chopped
Instructions:
Bring a large pot of salted water to a boil.
Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Brown Sugar-Zucchini Bread
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Instructions:
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
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Farmhouse Baked Eggs with Cheddar & Potatoes
3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped flat-leaf parsley
2 large cloves garlic, minced
Kosher salt and freshly ground black pepper
8 large eggs
1 cup shredded extra-sharp white Cheddar cheese (about 4 ounces)
Instructions:
Preheat oven to 400 degrees F.
Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.
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Pasta Fina
1 pound fresh linguine
1 to 2 ounces olive oil
12 ounces salted butter
3 cups clam juice
3 cups diced tomatoes
2 cups chopped green onions
1 pound baby shrimp
1/2 cup white wine
1 cup black olives
Instructions:
Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.
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Vegetarian Sloppy Joes
1 pound frozen Tater Tots (about 5 cups)
1 tablespoon plus 1/2 teaspoon chili powder
3/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 14-ounce package extra-firm tofu, drained
2/3 cup ketchup
1/3 cup chili sauce (such as Heinz)
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 hamburger buns, split
4 slices white cheddar cheese
Bread-and-butter pickles, for topping
Instructions:
Preheat the oven and bake the Tater Tots as the label directs. Toss with 1/2 teaspoon chili powder and 1/4 teaspoon garlic powder; season with salt and pepper.
Meanwhile, crumble the tofu on a paper towel-lined plate. Mix the ketchup and chili sauce in a bowl. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, carrot and a pinch of salt. Cook, stirring, 3 minutes. Add the remaining 1 tablespoon chili powder and 1/2 teaspoon garlic powder. Cook, stirring, 1 minute. Add the tofu, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, 3 minutes. Add 3/4 cup of the ketchup sauce and 1/3 cup water; simmer until thickened, 2 minutes.
Place the bottom buns on a baking sheet. Top with the tofu mixture, the remaining ketchup sauce and the cheese. Bake until the cheese melts, 3 minutes. Add the pickles and top buns. Serve with the Tater Tots.
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Lobster and Mango Summer Rolls
Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips
Instructions:
In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.
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Jazzy Glaze
1 (15 1/4-ounce) can apricots, drained and finely chopped
1/2 cup honey
1/4 cup seeded and finely chopped jalapenos
Jazz apricot can be substituted for the apricots, honey, and jalapenos
Instructions:
Mix the apricots, honey, and jalapenos together. For the last 5 minutes of roasting turkey or ribs, pour a generous amount of the apricot glaze, or Jazz Apricot, over the entire turkey.;
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Caprese Chicken Breasts Pan-Fried from Frozen
1 tablespoon olive oil
4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 beefsteak tomato, cut into four 1/4-inch-thick slices
8 ounces mozzarella, cut into four 1/4-inch-thick slices
1/4 cup fresh basil leaves
Instructions:
Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
Top the chicken with the basil before serving.
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Roquefort Salad with Warm Croutons and Lardons
Olive oil
8 ounces (1/2 pound)/250 g piece smoked bacon, the best quality you can afford, rind removed
2 thick slices sourdough bread, cut into 1/2-inch/1 cm pieces
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
4 large handfuls lamb's lettuce (mache), watercress, or rocket, washed and spun dry
2 large handfuls radicchio, washed and spun dry
A large handful shelled walnut halves, sliced
A bunch fresh chives, finely chopped
3 1/2 ounces/100 g Roquefort cheese
Instructions:
;
Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
For the dressing:
Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
For the salad:
Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!
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Bacon, Egg and Maple Grilled Cheese
6 slices thick-sliced bacon
2 tablespoons maple syrup
7 tablespoons unsalted butter, softened
4 large eggs
9 slices Cheddar (about 7 ounces), one of them quartered
Eight 1/3- to 1/2-inch-thick slices brioche bread
Instructions:
Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
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German Potatoes
4 pounds potatoes, peeled
1/2 cup vegetable shortening
1/2 cup chopped onions
Salt and freshly ground pepper
Instructions:
In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.
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Risotto Barolo with Roasted Vegetables
8 baby carrots, trimmed
8 baby turnips, trimmed
8 baby beets, trimmed
3 sprigs fresh thyme
3 cloves garlic, smashed and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 to 7 cups chicken broth, homemade or low-sodium canned
3 tablespoons extra-virgin olive oil
1/4 pound sliced pancetta, chopped
2 shallots, chopped
2 cups Arborio rice
1 teaspoon kosher salt, plus more as needed
1 1/2 cups Barolo
1/2 cup freshly grated Parmesan
2 tablespoons unsalted butter or truffle butter
Freshly ground black pepper
Black truffle shavings or truffle oil for garnish, optional
Instructions:
For the Vegetables: Preheat the oven to 400 degrees F.
Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.
For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
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Thimble Cookies
8 ounces (2 sticks) cool unsalted butter, cut into pieces
1/2 cup sugar
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
Colored sugars of your choice
Instructions:
Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
When you're ready to bake, heat the oven to 350 degrees F.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
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Monday to Friday Turkey Gumbo
1/4 cup olive oil
2 scallions, chopped
1 small onion, finely chopped
1 rib celery, finely sliced
1 red bell pepper, seeded and cut into 1 /2-inch cubes
Clove garlic, minced
1/8 to 1/4 teaspoon cayenne or to taste
1 teaspoon dried thyme
2 cups chicken stock
1 6-ounce can small red beans or pink beans
10-ounce pack thawed frozen spinach leaves, squeezed dry
10-ounce package frozen corn kernels, thawed
1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes
1/2 cup minced parsley
Instructions:
Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.
Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.
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Almost-Famous Chicken Sandwiches
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened
Instructions:
2 skinless, boneless chicken breasts (about 6 ounces each);
Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners' sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
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Baked Tofu Szechuan Style
2 tablespoons tamari soy sauce
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger
1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry
1/2 teaspoon chili paste with garlic*
1 tablespoon natural style peanut butter or tahini
2 tablespoons dry sherry, rice wine, or vermouth
Instructions:
In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.
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Sunny's Char-Grilled Oysters with Green Garlic Butter
2 sticks salted butter, cut into cubes, at room temperature
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons fresh lemon juice
2 scallions, cut in fourths
2 cups fresh Italian parsley, loosely packed
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
2 dozen oysters, cleaned, shucked and left in shells
Lemon wedges, for spritzing
Instructions:
Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
Assemble and grill: Preheat a grill to 600 degrees F.
Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.
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Magic Bars
Vegetable-oil cooking spray
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
1/2 cup vegetable oil
2 tablespoons instant espresso powder
3 large eggs, at room temperature
3/4 cup sweetened shredded coconut
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1 1/4 cups chopped walnuts
Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic
Caramels, unwrapped
1 tablespoon pure vanilla extract
Instructions:
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
Sprinkle the walnuts over the crust.
For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
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Chowchow
12 cups diced bell peppers, mixed colors
8 cups diced cabbage
8 cups diced yellow onions
6 cups diced green tomatoes
1 jalapeno, cut into small dice
1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds
3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs
Instructions:
Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.
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Fresh Pea Soup with Mint and Creme Fraiche
2 tablespoons sweet butter
1 small onion, diced
1 stalk celery, washed, diced
1 leek, white only, washed, diced
Salt and pepper
1 teaspoon curry powder
1 bay leaf
1/2 teaspoon dried thyme
2 quarts chicken stock
3 pounds fresh peas, shelled
1 cup creme fraiche
2 tablespoons chopped fresh mint
Instructions:
In a soup pot melt butter and add onion, celery, leek, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes.
Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve.
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Broccoli Summer Salad with Dijon Mustard Dressing
1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced
Instructions:
Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
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Hand of Pickled Pork with Mustard Sauce
4 pounds pickled pork, soaked in cold water for 4 hours
10 carrots, peeled and quartered
1/4 cup butter
3 tablespoons flour
2 1/2 cups hot veal stock
2 tablespoons dry mustard
1 tablespoon lemon juice
freshly ground salt
freshly ground white pepper
2 egg yolks
minced parsley, to taste
Bennet Potatoes, recipe follows
1 1/2 pounds potatoes, cooked, mashed, and seasoned with salt and white pepper
3 tablespoons chopped chives
3 egg whites, whipped until stiff
Minced fresh parsley, to garnish
Instructions:
Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside.
Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper.
Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes.
Preheat oil to 400 degrees F. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley.
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Roast Beef Wafflewich
2 slices white bread
2 tablespoons horseradish mayonnaise
2 slices provolone
4 slices deli roast beef
2 tablespoons sliced pepperoncini
2 tablespoons butter (salted or unsalted)
Potato chips, for serving
Instructions:
Preheat a waffle maker on medium-low heat.
Spread each slice of bread with the horseradish mayonnaise. Place a piece of cheese on top of each slice.
Add the roast beef and pepperoncini to one side. Close the sandwich and butter the top with 1 tablespoon butter.
Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
Toast until golden and crisp, 2 1/2 to 3 minutes.
Remove, slice in half and serve with potato chips.
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Tuna Salad Undone
6 to 8 ounces ventresca canned tuna, packed in olive oil
4 leaves butter lettuce, rinsed and patted dry
2 tablespoons finely chopped shallot
2 tablespoons finely chopped red or orange bell pepper
1 tablespoon nonpareil capers
2 tablespoons chopped hard-boiled egg
1 tablespoon micro greens
1/4 teaspoon black lava sea salt
1/2 lemon
Instructions:
Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.
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Beer, Ginger, and Garlic Braised Brisket
2 tablespoons canola oil
1 (3-pound) beef brisket, trimmed of excess fat and silver skin
Kosher salt and freshly ground black pepper
1 (2-inch) stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
3 tablespoons Ginger-Garlic Paste, recipe follows
1 tablespoon dark brown sugar
1 (22-ounce) lager beer (recommended: Sapporo)
1 cup beef or chicken broth
1 teaspoon apple cider vinegar
1/2 cup cloves garlic
1/2 cup (1/2-inch slices) fresh ginger
1/4 cup canola oil
Instructions:
Preheat the oven to 325 degrees F.
Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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Sugar and Spice Chipotle Whipped Sweet Potatoes
5 pounds sweet potatoes (about 8 large),scrubbed
1 1/2 to 2 canned chipotle chiles in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
3 tablespoons unsalted butter, cut into pieces and softened
1 teaspoon maple sugar
Salt
Freshly ground black pepper
Instructions:
Preheat oven to 450 degrees F. and line a baking sheet with foil. Prick potatoes with a fork and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, sugar, and salt and pepper, to taste, just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350 degrees F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.
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Herbed Chicken with Snap Peas and Mushrooms
3 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
1 teaspoon finely grated lemon zest
Kosher salt
4 small skinless, boneless chicken breasts (about 6 ounces each)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
8 ounces sliced white mushrooms
8 ounces stemmed, sliced shiitake mushrooms
1 pound sugar snap peas, trimmed
1 shallot, minced
Instructions:
Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
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Sunny's Nunya Business Pasta Pizza Pie
Cooking spray, for coating the baking dish
24 ounces pizza sauce
30 ounces fresh ravioli or tortelloni
1 cup shredded mozzarella
1 cup shredded Cheddar/Monterey Jack blend
1 teaspoon Italian seasoning
Red chile flakes, to taste
Ground black pepper
One 6-ounce package pepperoni slices
1/4 cup grated Pecorino-Romano, for garnish
Fresh basil leaves, for garnish
Instructions:
Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.
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How to Make Vanilla Extract | Vanilla Extract
12 vanilla beans
1 bottle vodka
Instructions:
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
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Cream of Coconut and Mango Soup
3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs
Instructions:
In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.
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Grape Lemonade
1 cup sugar
4 sprigs fresh mint
1 cup concord grape juice, chilled
Juice of 8 lemons (about 3/4 cup), chilled, plus 1 lemon, thinly sliced, for serving
1/2 cup halved purple grapes, for serving
Instructions:
Stir the sugar with the mint sprigs and 1 1/2 cups water in a saucepan over medium heat until the sugar is just dissolved. Remove from the heat and remove the mint. Let it cool.
To a 2-quart mason jar, add the grape juice, lemon juice and 2 cups very cold water. Add the mint sugar syrup. Put on the lid and refrigerate until cold, at least 2 hours.
Serve over ice with a few lemon slices and grape halves dropped in.
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Tandoori-Style Chicken with Cilantro-Mint Sauce
Olive oil, for the grill
3/4 cup plain whole-milk Greek yogurt
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 1-inch piece ginger, chopped
1 shallot, chopped
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 cups fresh cilantro
1 cup fresh mint
1/3 cup coconut milk
1 small jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
Kosher salt
Instructions:
Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the cilantro-mint sauce.
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Collard Cobbler
4 ounces bacon, cut into 1-inch pieces
2 large bunches collard greens, tough lower stems discarded, leaves cut into 1-inch pieces (about 12 cups leaves)
1/2 cup chicken stock
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
4 tablespoons (1/2 stick) salted butter, melted
Nonstick cooking spray, for the ice cream scoop
Instructions:
Preheat the oven to 375 degrees F.
For the collards: Place a large saute pan over medium-high heat. Add the bacon and cook until the fat is rendered but the bacon is not yet crisp, about 8 minutes. Add the collard greens, stock, onion powder, pepper and salt. Cook, stirring occasionally, until the greens have wilted down and most of the liquid has evaporated, 10 to 12 minutes. Scrape the greens into a small oval baking dish and spread into an even layer.
For the drop biscuit topping: Meanwhile, whisk together the flour, baking soda, sugar and salt in a medium mixing bowl. Whisk together the buttermilk and butter in a small mixing bowl. Pour the wet ingredients into the dry and stir until a dough comes together.
Spray an ice cream scoop with cooking spray and scoop the biscuits onto the collards, leaving some collards exposed. Each biscuit should be about 2 heaping tablespoons of dough. Bake until the greens bubble around the edges and the biscuits are golden brown, 25 to 30 minutes. Serve immediately.
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Chocolate Chip Banana Bread
3 tablespoons melted and cooled coconut oil, plus more for the loaf pan
3 very ripe bananas
1 large egg
3/4 cup unsweetened almond milk
3/4 cup coconut sugar
1/3 cup roasted almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup almond flour
1 cup rice flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
1/2 cup chopped walnuts
Instructions:
Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.
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Coconut Flan Tart with Kiwi Relish
1 cup all-purpose flour
Pinch salt
6 tablespoons butter, slightly softened
3 to 5 tablespoons ice water
1 cup coconut milk
2 tablespoons sugar
Pinch salt
2 tablespoons tapioca starch
3 kiwi fruits, peeled and finely diced
Instructions:
For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F.
For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken.
Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely.
Serve at room temperature or chilled, topped with diced kiwi.
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Beer Battered Codwich Sliders
1 cup mayo
2 tablespoons capers, drained and chopped
2 tablespoons pickle relish
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 cups red cabbage, sliced thin
1/4 cup fresh parsley leaves, chopped
1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish
2 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups peanut oil, for frying
2 cups plus 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon table salt
One 12-ounce bottle good beer (Irish stout preferred)
1 egg, lightly beaten
1 pound cod fillet, cut into pieces the length of the buns
Kosher salt and freshly ground black pepper
8 parker house rolls, buttered and griddled until toasted
Instructions:
For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.
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Robert's Instant Salad
1 head frisee
1 head Boston lettuce
1 red onion, sliced
1/4 cup orange juice
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon rosemary, chopped
1 tablespoon Dijon mustard
Salt and pepper
Orange slices
Edible flowers
Instructions:
Wash and dry lettuces well. Mix all dressing ingredients and drizzle over salad.
Garnish with orange slices and edible flowers. Yield: 4 servings
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Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce
8 (6-ounce) boneless chicken breasts, skin on
8 slices prosciutto
8 ounces shredded mozzarella
Salt
Freshly ground black pepper
Olive oil, for brushing
1 cup orange juice
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon fresh parsley leaves, very finely chopped
4 tablespoons (1/2 stick) butter, cut into cubes
Instructions:
For the stuffed chicken: Preheat oven to 350 degrees F.
Carefully slice a slit along edge of the thickest part of each chicken breast to create a pocket. Stuff a slice of prosciutto and 1-ounce mozzarella into each, secure with toothpicks as needed, and place on a baking sheet. Season with salt and pepper and brush with olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
For the Orange Beurre Blanc:
Combine the orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce around and over the chicken.
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Saffron Rice with Tahdig
2 cups basmati rice
4 tablespoons kosher salt
1/4 teaspoon crushed saffron threads
3 tablespoons ghee or high-heat oil
2 tablespoons unsalted butter, melted
Instructions:
Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour.
Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
Stir the saffron and 3 tablespoons hot water together in a small cup.
Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.
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Catalan Chickpea and Sausage Stew
1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste
Instructions:
Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.
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Roasted Vegetable Wraps
1 large burrito-sized whole wheat tortilla (10-12 inches)
1 onion
1 red pepper
1 zucchini squash
Olive oil, for drizzling
Salt and pepper
1 cup raw baby spinach
1 carrot, grated
4 cherry tomatoes, halved
1/4 cup shredded cheese
1-2 tablespoons Hidden Valley® Original Ranch® Dressing
Instructions:
Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.
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Spaghetti Mare e Monte
1 pound spaghetti
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon chili pepper flakes, optional
2 cloves garlic, chopped
2 small zucchini, thinly sliced
12 cherry tomatoes, halved
Kosher salt
16 baby shrimp
1 bunch fresh flat-leaf parsley, chopped
Instructions:
Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.
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Boilermaker Pete
2 tablespoons unsalted butter
1 large yellow onion, halved and very thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1 1/2 pounds coarse-ground 80- or 85-percent lean sirloin beef
2 cups all-purpose flour
1/2 cup canola oil
8 slices American cheese
4 hamburger buns with sesame seeds, brushed lightly with unsalted butter and toasted
4 dill pickle spears
French fries, for serving
Instructions:
Melt the butter in a large saute pan over medium-high heat. Add the onions and season liberally with salt and pepper. Cook until lightly caramelized and browned on the edges, 8 to 10 minutes. Turn off the heat, cover with a lid and reserve. Using a 1/4 cup dry measuring cup, divide the beef into 12 individual patties in the shape of hockey pucks. When scooping the meat, use your fingers to push the meat into the measuring cup, then lightly press the meat down so it is level. Lightly tap the measuring cup on a cutting board or other flat surface to release the meat from the cup. Place the patties on a large baking sheet. Smash each patty with the back of a large flat spatula, about 1/4-inch thick. Liberally sprinkle each patty on both sides with salt and pepper. Dredge each patty in the all-purpose flour.
Heat a two-burner griddle or electric griddle to medium heat. Add half of the canola oil, making sure to coat the entire griddle. Carefully place 6 of the dredged patties on the griddle. Cook until lightly browned, 1 to 2 minutes, pressing down lightly with the back of a spatula. Flip and add 1 slice of the American cheese on each burger patty. Cook until the meat is cooked to medium and the cheese is melted, pressing down lightly again with the back of a spatula, 1 to 2 minutes. Transfer the cooked burger patties to a large plate or baking sheet. Use the spatula to scrape any cheese that has melted on to the griddle and a dish towel to wipe it down. Add the remaining canola oil and repeat the cooking process with the last 6 meat patties, this time only adding American cheese to 2 of the patties.
To assemble, stack 1 plain beef patty on top of 2 cheese-topped patties on each toasted bottom bun. Evenly top with the sauteed onions and finish with a top bun on each burger. Serve each with a kosher dill pickle spear and French fries.
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Deconstructed Chicken Pot Pie
2 tablespoons butter
3 boneless, skinless chicken breasts, cut into small cubes
3 celery stalks, finely diced
2 carrots, peeled and finely diced
1 large onion, finely diced
Kosher salt and freshly ground black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1 large egg, whisked with 1 teaspoon water
1/4 cup all-purpose flour
1/8 teaspoon turmeric
3 cups low-sodium chicken stock, hot
2 cups half-and-half
2/3 cup frozen peas
2 sprigs fresh thyme, leaves picked
1 small sprig fresh rosemary, leaves chopped
Instructions:
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes.
Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes.
Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts.
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\PLT\ Salad
1 1/2 pounds pancetta, sliced 1/4-inch thick
Extra-virgin olive oil, as needed
4 cloves garlic, thinly sliced
1/4 cup red wine vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 1/4 cups lightly packed torn fresh basil leaves, roughly chopped, divided
6 large slices country style bread, about 1/2-inch thick
Extra-virgin olive oil, for brushing
8 to 9 cups thinly sliced hearts romaine lettuce (from 1 large head)
3 large tomatoes
Instructions:
Unroll the pancetta slices and cut them crosswise into 1-inch lengths. In a large skillet, cook the pancetta over medium heat until it renders much of its fat and the pancetta begins to get crisp, about 20 minutes. Drain the pancetta in a sieve placed over a heat-proof measuring pitcher. Add olive oil to the pancetta fat, as needed, to total 1 cup.
Return the fat to the skillet and place over high heat. Add the garlic and cook until it begins to brown, 1 to 2 minutes. Remove the skillet from the heat and let cool to room temperature. When cool, add red wine vinegar and salt and pepper, to taste. (Taste before adding salt as the pancetta is already heavily salted.) Mix in 1/2 of the chopped basil. Set aside.
Preheat the oven to 500 degrees F.
Place the slices of bread in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes. (You can also toast the bread on a stove-top gas grill.) Remove from the oven and lightly brush the bread slices on both sides with olive oil, then season lightly with salt.
To serve, arrange a row of lettuce down the center of each plate. Slice the tomatoes 1/2-inch thick and arrange on 1 side of the lettuce. Cut each bruschetta on the diagonal into 2 or 3 pieces, and arrange the pieces on the side of the lettuce. Place some pancetta in the center of each plate. Spoon an equal amount of the dressing over each plate. Sprinkle with remaining basil and serve at once.
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Yin Yang Soup
1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 Kaffir lime leaf, torn
1 lemongrass, trimmed, 3-inches from the base, crushed
2 cup whole peeled plum tomatoes
1 tablespoon tomato paste
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter
1 teaspoon chile oil
1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 small bunch Thai basil
1 (13 1/2-ounce) can coconut milk
2 cups shelled peas
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter
6 ounces cooked lobster meat, diced
1/2 cup ripe mango, diced
2 leaves Thai basil, chiffonaded
1/4 cup Asian vinaigrette, recipe follows
Salt and freshly ground white pepper
1 cup assorted herb leaves, mixed
1 cup assorted micro-greens
1/4 cup Asian Vinaigrette
Salt and pepper
Lotus root, thinly sliced, deep-fried
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons peanut oil
2 tablespoons soy sauce
1/2 lemon, juiced
Salt and freshly ground black pepper
Instructions:
Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.
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Pimiento Cheeseball
Two 8-ounce bags shredded Cheddar
2/3 cup mayonnaise
2 tablespoons hot sauce, such as Frank's
4 cloves garlic
One 8-ounce block cream cheese
One 6-ounce jar pimientos, drained and chopped
Instructions:
Add the Cheddar, mayonnaise, hot sauce and garlic to a food processor and pulse to combine, making sure the cheese remains coarse. Add the cream cheese and pulse until combined. Add the chopped pimientos and pulse twice, just to incorporate into the mixture.
Line a small bowl with plastic wrap then press the cheese mixture into the bowl. Cover the top with the overhanging plastic wrap and refrigerate for at least 2 hours or overnight.
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Scoopable Green Chopped Salad
One 1-pound bunch thin asparagus, woody ends trimmed, thinly sliced (2 1/2 cups)
8 ounces sugar snap peas, strings removed, thinly sliced (2 cups)
2 tablespoons finely chopped fresh mint
4 mini cucumbers, ends trimmed, diced (2 cups)
2 avocados, chopped
1 medium jalapeno, diced
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 1/2 cups loosely packed baby spinach
1 1/2 cups plain whole-milk or dairy-free yogurt
5 tablespoons chopped chives
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 large clove garlic, smashed
Kosher salt and freshly ground black pepper
Tortilla chips, for scooping
Instructions:
For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
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Hurricane Popcorn Balls
Nonstick cooking spray, for the bowl and your hands
7 cups popcorn (from about 1/4 cup kernels)
2 cups rice crackers
1 cup sugar
1/3 cup light corn syrup
1 tablespoon soy sauce
1 teaspoon distilled white vinegar
4 tablespoons unsalted butter
Furikake, for sprinkling
Instructions:
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment and set aside. Spray a large ovensafe bowl or pot with cooking spray and add the popcorn and rice crackers. Place in the oven to keep warm.
In a saucepan fitted with a candy thermometer, combine the sugar, corn syrup, soy sauce, vinegar and 1/3 cup water and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Continue cooking until the mixture reaches 260 degrees F. Stir in the butter.
Drizzle the sugar mixture into the popcorn mixture while stirring with a rubber spatula. Continue stirring until the popcorn mixture is fully coated and cool enough to handle, 2 to 3 minutes.
Scoop 6 large piles of the popcorn mixture onto the baking sheet and mold them into loose balls using oiled hands. Pack them just firmly enough so that they hold their shape but don't pack them too firmly or you might lose a tooth eating them. While they're still sticky, sprinkle with furikake and then let them set at room temp for about 20 minutes.
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Beach Toy Centerpiece
5 pounds bittersweet chocolate, tempered
2 pounds milk chocolate, tempered
4 pounds white chocolate, tempered
Cocoa butter
Powdered food coloring as desired
Block white chocolate
Instructions:
Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 19-inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a 35-inch long piece of parchment paper into a cone that has a bottom diameter of 2 1/2 inches and tapers to a point. Tape it closed. This piece will support the mold so make sure it is long enough and thick enough to support the centerpiece you are making. Set the cone on end and fill with dark chocolate. When it is full, invert the cone over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Spin the cone so the chocolate inside is evenly coated. Let set. When the chocolate has set, repeat this step a few more times. You want the cone to be sturdy because the rest of the centerpiece will rest on this cone. Allow the chocolate cone to set until hard. Remove the parchment paper. Use a hot knife to trim the base of the cone so it is flat. Then use the knife to scar the bottom of the cone and the base. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it.
Make the pails, fish, starfish, lobster, and claim shells: Tip: Alternate the molds using white, dark and milk chocolates to make a more interesting centerpiece. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many shell or fish molds as you would like. To make the flowers and the leaves: Use a paintbrush to apply color to the inside of each flower and leaf mold where you are inspired to do so. Place white chocolate in a cornet and use it to fill each of the painted molds. Tap the molds on the surface to help the air bubbles escape. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many flowers and leaves as you would like to make. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate the molded objects as you are inspired. If you want to paint the molded chocolate pieces, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint each piece, applying color where you are inspired to do so. You can also apply color directly to the mold before filling it with chocolate. This works especially well for the chocolate flowers.
Make seaweed and sea grass: Make 2 cornets and fill 1 with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to draw some seaweed onto a sheet of parchment paper. Repeat the same technique using the white chocolate to paint randomly over the dark chocolate. Use this same technique to draw sea grass. When the chocolate sets, remove the parchment paper. Make the sun: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the chocolate into a star or sun shape. The one I made was about 11 inches in diameter. When the chocolate is set, peel off the acetate. Paint the decoration as inspired. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the base of the centerpiece and the cakes. Assemble: Use a hot sharp chef's knife or small round cutter to cut a hole in each beach pail so it can be placed in the support pole. To do this, heat the knife or cutter under very hot water and wipe it dry. If you have a blowtorch, you can also use that to heat the metal. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife/cutter or the chocolate will break. Allow the heat of the metal to \cut\ through the chocolate by melting it. Use more chocolate to glue the sun/star to the top of the support pole. Arrange the rest of the decorations as inspired to do so.
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Family-Size Italian Panini
1/2 cup pickled banana peppers, plus 1 tablespoon brine
1/4 cup pimento-stuffed olives
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1 16-inch loaf soft Italian bread
1 small plum tomato, thinly sliced
4 ounces deli-sliced Genoa salami
4 ounces deli-sliced ham
2 ounces deli-sliced coppa
4 ounces deli-sliced provolone cheese
Kosher salt and freshly ground pepper
2 romaine lettuce hearts, chopped
Instructions:
Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped.
Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.
Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.
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Roasted Tomato, Ricotta and Basil Crostini
1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade
Instructions:
For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
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Trinxat
1 large bunch kale, cleaned
1 large bunch Swiss chard, greens shredded, stems reserved for another use
12 small red potatoes, peeled and cut into 1-inch cubes
3 Idaho potatoes, peeled and cut into 1-inch cubes
1/2 cup olive oil
9 bacon slices, cut into 2-inch pieces
1 head garlic, peeled and thinly sliced
Instructions:
Bring a pot of salted water to a boil and add the kale and Swiss chard. Cook for 20 minutes. Add the potatoes to the pot and cook until softened, about 20 more minutes. Strain and reserve the vegetables.
Meanwhile, place the oil in a pot over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Keep the bacon warm. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky.
To serve, mound the vegetables on a serving platter and garnish the top with the reserved bacon. Serve warm or room temperature.
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Bacon Chocolates
6 slices maple-cured bacon, minced
2 cups roughly chopped milk chocolate
1/2 cup crisped rice cereal
Fleur de sel
Instructions:
Heat a skillet over medium heat. Add the bacon and render until crisp. Drain on paper towels to remove the excess grease. Melt the chocolate on the top of a double boiler over medium heat. Remove from the heat when the chocolate is 80-percent melted and continue stirring until fully melted. Stir in the bacon, and then gently fold in the crisped rice cereal. Pour the mixture into silicone molds, cover and refrigerate for 30 minutes. Unmold and sprinkle with fleur de sel.
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Dense Bittersweet Chocolate Cake
1 pound unsalted butter
1 pound high quality bittersweet chocolate, chopped
1 cup coffee, brewed strong
8 extra-large eggs
1 cup sugar
1 tablespoon vanilla extract
Instructions:
Preheat the oven to 350 degrees F.
Butter the sides and bottom of a 10-inch springform pan and set aside.
In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
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Maple Sage Roasted Turkey
One 12- to 14-pound turkey
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf
Instructions:
24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
Preheat the oven to 350 degrees F.
Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.
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Pacific Rim Geoduck Carpaccio
1 bunch or 8 ounces spinach, stems removed, washed and trimmed
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1 tablespoon toasted sesame seeds
24 (1/2 to 1 ounce) thinly sliced pieces geoduck siphon, pounded
Dipping Sauce, recipe follows
2 green onions (scallions), green part only, thinly sliced
2 tablespoons sliced pickled ginger
2 tablespoons chopped shallots
2 teaspoons minced garlic
1 tablespoon Asian barbecue sauce
2 teaspoons hot bean sauce
2 tablespoons hoisin sauce
2 tablespoons Chinese Shoaxing wine or dry Sherry
2 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon sugar
Instructions:
In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted. Drain and rinse under cold water until the spinach is thoroughly cooled. Drain well and wrap spinach in clean, dry towel. Squeeze to remove excess moisture. Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix. Set aside until ready to use. Sprinkle with sesame seeds for garnish just before serving.
Place a portion of the Sesame Spinach in the center of 4 plates. Or, place spinach on 1 large platter for buffet or family-style serving. Arrange 6 geoduck slices around the spinach. Drizzle some sauce on the geoduck and garnish with a sprinkling of green onions. Serve a bit of the sauce on the side as a dipping sauce, if desired. Place pickled ginger in center of salad in a mound.
In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds. Add wine and cook for 1 minute. Add soy sauce, stock and sugar and cook for 2 minutes. Adjust with sugar, to taste. Transfer mixture to a blender and process until liquefied. Let cool.;
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Chilled Avocado Soup
2 cups chilled defatted chicken or vegetable broth
1 small peeled garlic clove, passed through a press
2 ripe Haas avocados
1/3 cup lime or lemon juice
Salt and cayenne pepper to taste
Ice water
2 tablespoons chopped fresh cilantro leaves
1/2 cup finely chopped chives
1/2 cup plain yogurt or sour cream
Instructions:
Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.
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Green Onion Spoonbread
2 tablespoons butter
3/4 cup cornmeal
1/2 cup flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
6 eggs, separated
1 1/2 cups milk
1/4 cup melted butter
1 cup finely diced green onions (scallions)
Instructions:
Preheat an oven to 375 degrees.
Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
Combine the dry ingredients in a bowl. In a separate bowl combine the egg yolks, milk and butter and pour the egg mixture into the dry ingredients. Stir to combine but do not overmix. Fold in the chopped scallions.
Beat the egg whites to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mixture and pour the batter into the buttered dish. Place in the oven and bake for 1 hour.
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Crab Rangoon
1 cup sugar
1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat
8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
Instructions:
For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
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Roasted Pork Loin with Beer Sauce
2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12ounce) bottles beer (not dark)
1/2 cup Dijon mustard
1/4 cup honey
1 (3 1/2) pound boneless pork loin, tied
2 tablespoons vegetable oil
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Instructions:
Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.
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Bloody Mary Soup with Pumpernickel Grilled Cheese Croutons
2 tablespoons EVOO
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh lemon zest
6 cloves garlic, chopped
3 celery ribs, chopped
2 onions, chopped
Celery salt
Coarsely ground black pepper
1/2 cup vodka
2 cups spicy tomato juice, such as Spicy Hot V-8 juice
2 cups beef stock
1/4 cup prepared horseradish
1/4 cup hot sauce, such as Frank's Red Hot Sauce
2 tablespoons Worcestershire sauce
One 28- to 32-ounce can fire roasted tomatoes or diced tomatoes
Softened butter
8 slices pumpernickel bread
8 deli slices yellow Cheddar
1/2 lemon, juiced
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Instructions:
Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.
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Mediterranean Pasta in Minutes
3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste
Instructions:
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
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Guacamole Seasoning
1 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cumin
Kosher salt
2 teaspoons finely grated lime zest and 1/4 cup lime juice
Instructions:
Mix together the cilantro, cayenne, pepper flakes, cumin, and 1 tablespoon salt in a small bowl until completely combined (see Cook\u2019s Note). Add this mixture to a large bowl along with the lime zest and lime juice (and 6 avocados) just before making the guacamole.
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Maple-Roasted Bacon
3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup
Instructions:
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
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White Chocolate Cranberry Cookies
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped
Instructions:
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
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Chocolate Handbags
5 pounds white chocolate, tempered
Modeling chocolate, dark chocolate
Modeling chocolate, white chocolate
5 pounds bittersweet chocolate, tempered
Instructions:
To make the woven chocolate bag: I used a tall round glass container that was about 4-inches in diameter to give the front and back pieces their curve. Cover the container with parchment paper and tape it shut.
Make the front and back: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall. You will need 2 of these pieces. Let the chocolate set slightly. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together. It will take a moment for the chocolate to set but this will give the bag its unique shape. When the chocolate is set, pull the glass container from the middle and peel off the acetate.
Make the handbag base: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a base that is the shape of the space between the front and back. This is easy to do if you allow the chocolate to set slightly. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside. When the chocolate is set, peel off the acetate. Use tempered chocolate to glue the piece into place at the bottom.
Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long. Repeat using the white molding chocolate. You will need 9 dark strips and 8 white strips for the weave. You will need 2 to 4 more strips for the handle strap, depending on the length of the strap, and a few inches for the logo.
Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag. Place the handbag on its side so you can access the front. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag. Use a sharp paring knife to trim as necessary.
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Oatmeal Peanut Butter Energy Bars
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt
Instructions:
Spray a 9 by 13-inch baking dish with cooking spray and set aside.
In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
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Spicy Cod with Grilled Lime
1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
1/4 cup brown miso
2 tablespoons sriracha
1 tablespoon rice vinegar
Four 8-ounce black cod fillets, skin on
Vegetable or canola oil, for the grill
3 limes, halved
Instructions:
Set up your grill for medium heat.
In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool.
Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450°F.
Liberally grease the grates of your grill with the oil.
Remove the fish from the marinade and allow the excess to drain off.
Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside.
Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes.
Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes.
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Slow-Cooker Beef Stroganoff
1 1/2 pounds beef chuck roast
2 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 onion, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms
1 1/4 cups mushroom or vegetable broth
12 ounces whole-wheat egg noodles
1 tablespoon unsalted butter
3/4 cup sour cream
Chopped fresh parsley, for serving
Instructions:
Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.
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Coffee Liqueur Ice Cream Pie
1 package chocolate wafers, crushed
5 tablespoons unsalted butter, melted
1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons hot fudge sauce
Instructions:
Preheat oven to 350 degrees F.
Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
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Charred Corn Guacamole with Corn Chips
4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
8 ears corn
Kosher salt
Instructions:
Heat the grill to high.
Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
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Beef Gaucho
1 1/2 pounds ground beef (81 percent lean)
1/2 teaspoon dried oregano
Salt and black pepper
Pinch crushed red pepper
1 1/4 pounds jumbo yellow onions, thinly sliced
1 teaspoon ground cumin
1 1/4 teaspoons Spanish paprika
One 14-ounce package empanada dough, such as Goya Discos (see Cook's Note)
Vegetable oil, for deep-frying
Instructions:
Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.
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Toasted Brioche in Spiced Milk
2 cups whole milk
1/2 cup plus 1 tablespoon sugar
8 whole cloves
6 green cardamom pods
4 whole star anise
One 3-inch piece cinnamon stick
One 1-inch piece fresh ginger
3 tablespoons butter
4 thick slices brioche or challah bread
Fresh apricots or peach slices, for serving
Instructions:
Put the milk, 1 tablespoon of the sugar, the cloves, cardamom, star anise, cinnamon stick and ginger into a saucepan and place over medium-high heat. Bring to a boil, and then turn the heat to low and let simmer for 10 minutes to infuse the milk with the spices. Keep warm.
Put 1/2 cup water and the remaining 1/2 cup sugar into a small saucepan and bring to a boil until the sugar is dissolved and turns to a clear syrup, about 3 minutes. Cool slightly.
Place a nonstick skillet over medium heat and add the butter. When it begins to foam, dip the bread slices into the syrup and then fry them in the butter until they become golden brown, about 2 minutes on each side. Pour some hot spiced milk into shallow bowls and then gently add a slice of the toasted bread. Serve with slices of fresh apricots or peaches.
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Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
1 1/2 cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
8 ounces softened cream cheese
1/2 cup grade B pure maple syrup
4 tablespoons butter
Instructions:
For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
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Garlicky Beef Crostini with Sage Whipped Cream
1 baguette, sliced into 1/2-inch rounds (about 30 pieces)
4 tablespoons butter, melted
2 tablespoons olive oil
1 1/2 pounds beef tenderloin, trimmed
2 garlic cloves, minced
1 tablespoon coarsely ground black pepper
2 teaspoons kosher salt
1 cup sage whipped cream, recipe follows
30 small fresh sage leaves, for garnish
1/2 cup heavy cream, chilled
1 teaspoon ground sage
Pinch salt
Pinch white pepper
Instructions:
Preheat the oven to 350 degrees F.
Lay the baguette slices on a baking sheet. Combine the butter and olive oil in a small bowl, and liberally brush each slice with the butter mixture. Bake in the top half of the oven until slightly golden, about 15 minutes.
Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet with cooking spray and place it over high heat for 1 minute. Put the tenderloin into the skillet and brown it on all sides, about 1 minute per side. Transfer the skillet to the oven and roast the tenderloin until an instant-read thermometer inserted in the center registers 120 degrees F for rare, about 15 to 20 minutes. Remove the beef to a cutting board and rest for at least 15 minutes, or until ready to use. Immediately before serving, slice the tenderloin thinly into about 30 pieces.
To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the crostini. Top with a rosette of tenderloin and another dollop of whipped cream. Garnish with a sage leaf and serve.
Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak. Add the sage, salt and pepper and whisk until the peaks are firm. Spoon the whipped cream into the squeeze bottle and refrigerate until ready to use.
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Almond Affogato
4 shots espresso or 4 teaspoons espresso powder dissolved in 3/4 cup boiling water
1 teaspoon pure almond extract
2 cups vanilla ice cream or gelato
1/4 cup sliced almonds, toasted
Instructions:
In a 1-cup glass measuring cup, mix together the espresso and almond extract. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 1 shot of hot espresso or 2 tablespoons of the espresso powder mixture over each. Sprinkle with toasted almonds and serve immediately.
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Caesar Salad with Blue Cheese and Bacon
6 thick-cut slices applewood-smoked bacon
6 extra-large eggs
12 (1/2-inch-thick) diagonally cut slices of baguette
Good olive oil
1 large garlic clove, cut in half
1 pound hearts of romaine lettuce, washed and spun dry
8 ounces good Roquefort cheese, cut in shards
Caesar Salad Dressing (recipe follows)
Kosher salt and freshly ground black pepper
1 extra-large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 teaspoons chopped garlic (2 cloves)
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
Kosher salt and freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese
Instructions:
Preheat the oven to 375 degrees.
Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
\Make it Ahead\ by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
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Nacho Dog
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled
Instructions:
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.
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Chicken Parmesan
Four 5- to 6-ounce skinless chicken breasts or 1 whole chicken (3 1/2 pound average)
1 tablespoon blended salt and pepper
1/2 cup whole milk
3 eggs
1 cup panko breadcrumbs
1 tablespoons minced fresh parsley
Vegetable oil, for frying
1 cup all-purpose flour seasoned with salt and pepper
1 1/2 cups prepared red sauce
4 cups cooked pasta
1 cup grated Parmesan
Instructions:
Slice the breast from the whole chicken if using. Then slice the breast in half lengthwise and remove the skin. Next, sprinkle the breasts with the salt and pepper blend. In a bowl, whisk together the milk and eggs until evenly blended. Next, blend the breadcrumbs and parsley and keep separate for breading.
Preheat some oil in a large heavy pot to 350 degrees F for frying. Preheat the oven to 400 degrees F.
To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs. Repeat the process with the remaining chicken. After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes. Then flip and repeat cooking for a final 2 minutes, until golden brown. After cooking, remove and allow draining of any excess oil over paper towels.
After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese. Then bake for 6 to 7 minutes to melt the cheese. Do not over sauce, over saucing will cause the chicken to get soggy.
In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce. Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese. Serve.
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French Onion Popcorn
1 tablespoon dried shallots
2 teaspoons dried chives
2 teaspoons dried minced garlic
1 to 2 teaspoons sugar
1 teaspoon onion powder
Kosher salt
1 2.8-ounce bag microwave popcorn, popped
4 tablespoons unsalted butter, melted
Instructions:
Combine the shallots, chives, garlic, sugar, onion powder and 1 teaspoon salt in a mixing bowl.
Place the popped popcorn in a large mixing bowl. Drizzle the melted butter over the popcorn. Sprinkle with the spice mix. Toss vigorously to coat.
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Poached Scrambled Eggs
2 large eggs
Kosher salt and freshly ground black pepper
Instructions:
Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones.
Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes.
Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper.
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Ice Cream Cone Slice-and-Bake Cookies
2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg, plus 1 egg beaten for egg wash
1 tablespoon vanilla extract
2 teaspoons unsweetened cocoa powder
3 drops really red gel food coloring
4 drops beige gel food coloring
1/4 cup semisweet chocolate chips
Rainbow sprinkles, for decorating
Mini chocolate chips, for decorating
1 3/4 cups confections' sugar
1 tablespoon meringue powder
Instructions:
For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low and add the flour mixture and beat until just combined.
Turn the dough out of the bowl and bring it together. Remove 3/4 cup dough and set it aside (this will be for the cone). Put 1/2 cup of dough into a medium bowl, add the cocoa powder and mix until combined (this will be for the chocolate ice cream). Put 1 cup dough into a medium bowl, add 1 drop red food coloring and mix until combined (this will be the strawberry ice cream). Place the remaining 2 teaspoons dough into a small bowl, add 2 drops red food coloring and mix until combined (this will be the cherry).
For the cone: Lightly dust a work surface. Roll the reserved 3/4 cup uncolored dough into a 10-inch log. Press the entire length of the log into an isosceles trapezoid shape. Use a ruler to help flatten the sides and top. The top of the trapezoid should be about 1 inch wide and the bottom should be about 1/4 inch wide. The sides should be about 1 inch tall. Put the log on a piece of plastic wrap. Prop the dough up against a loaf pan with the bottom resting against the counter. Alternatively, if you have 2 loaf pans, place them upside down, next to each other lengthwise. Add a piece of plastic wrap long enough to cover both pans with a slight overhang. Press the cone dough into the plastic wrap between the pans to your trapezoid. Flatten the top.
Make the strawberry ice cream: Roll the pink dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 1 1/4 inches wide. Brush the flat side with the egg wash and press it on top of the cone.
Make the chocolate ice cream: Roll the chocolate dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 3/4 inch wide. Brush the flat side with the egg wash and press it on top of the strawberry ice cream.
Make the cherry on top: Roll the red dough into a 12-inch rope. Brush one side with egg wash and press on top of the chocolate ice cream. Wrap the entire ice cream cone in plastic wrap and freeze until hard, about 30 minutes.
Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the ice cream log with a very sharp knife to reveal the ice cream cone shape. Cut into 1/4-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating about halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
Make the royal icing: Meanwhile, combine the confectioners' sugar and meringue power in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove half of the icing to a small resealable plastic bag. Add the beige food coloring to the mixing bowl and beat on low speed until the color is incorporated. Transfer to a small resealable plastic bag. Put the chocolate chips in a small microwave-safe bowl and melt in 30 second intervals, stirring in between each, until smooth, about 1 minute. Transfer the chocolate to a third small resealable plastic bag.
Cut a very small hole in the corner of each of the plastic bags. Pipe the white icing on the chocolate ice cream to mimic whipped cream. Sprinkle with a few rainbow sprinkles. Pipe a few dots of chocolate onto the strawberry ice cream and top with a few mini chocolate chips. Pipe the beige icing in a diagonal crisscross pattern on the cone. Let the icing and chocolate harden completely at room temperature before serving, about 15 minutes.
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Jumbo Reuben Loaf
2 tablespoons vegetable oil, 2 turns of the pan
1 bay leaf
2 cloves garlic, crushed
1 small (1 1/2 pounds) red cabbage, quartered, cored and shredded
2 whole cloves
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
3 tablespoons dark brown sugar
1/4 cup red wine or cider vinegar, eyeball it
1 large pumpernickel, rye or sourdough bread from bakery counter
1/2 pound deli sliced corned beef
1/2 pound deli sliced smoked turkey
1/2 pound deli sliced pastrami
1/2 pound sliced Swiss cheese
1/2 cup sweet pickle relish
1 cup chili sauce
Instructions:
Heat a large nonstick skillet over medium high heat. Preheat broiler and place rack 10 to 12 inches from heat.
To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick.
Preheat oven to 350 degrees F.
Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve.
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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 tomato vegetable 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, tomato vegetable juice, and tomato puree. Taste and adjust the seasonings.
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Sausage, Peppers and Onion Deep Dish Pizza
4 cups all-purpose flour, plus more as needed
1 tablespoon sugar
2 1/4 teaspoons instant yeast
Kosher salt
1 1/2 cups warm water
1/4 cup corn oil, plus more for the bowl
4 tablespoons unsalted butter, softened
One 28-ounce can chopped San Marzano tomatoes
12 ounces sliced mozzarella
12 ounces ground pork sausage
1/2 green bell pepper, chopped
1/2 small yellow onion, chopped
1/4 cup grated Pecorino-Romano, plus more for serving
2 pinches dried oregano
Crushed red pepper, for serving, optional
Instructions:
In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
Once the dough is ready, preheat the oven to 500 degrees F.
Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
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Lobster Roll Panzanella
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 teaspoon red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Juice of 1 lemon (about 2 tablespoons)
1 cup cherry tomatoes, halved
6 toasted, buttered split-top potato buns, torn into hunks (see Cook's Note)
4 slices bacon, cooked until crispy and crumbled
3 scallions, thinly sliced on a bias
2 ribs celery, thinly sliced
3/4 pound cooked lobster meat, chopped
1 ripe avocado, peeled and cubed
Instructions:
Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!
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Fajita Burger with Guacamole
3 tablespoons sour cream
2 ripe avocados
1 tablespoon lime juice
Several dashes hot sauce
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 tablespoons vegetable oil, plus more for the grill grates
2 bell peppers (any color is fine), thinly sliced
1 onion, halved and thinly sliced
1 jalapeno, seeded and thinly sliced
1 tablespoon plus 1 teaspoon chile powder
1 1/2 pounds ground beef chuck (80/20)
Four 1-ounce slices pepper jack cheese
4 hamburger buns, split
Instructions:
Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
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Chicken Yakitori
1/4 cup pureed daikon radish
1/3 cup mirin
1/3 cup sake
2 tablespoons canola oil
2 tablespoons low-sodium soy sauce
Few dashes hot sauce, such as Tabasco, plus more for serving
2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 tablespoons canola oil
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sugar
8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
8 ounces mizuna
Instructions:
Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.
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Rolled Omelet Burrito
2 tablespoons canola oil
4 ounces Mexican chorizo (ground)
1 small jalapeno, sliced, with seeds
1 1/2 tablespoons butter
3 large eggs
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
One 12-inch flour tortilla
Instructions:
Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.
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Kale and Pistachio Pesto Spaghetti
Kosher salt
1 large bunch kale, stemmed and leaves torn (about 1 pound)
10 ounces whole wheat spaghetti
2 tablespoons roasted salted pistachios
1 clove garlic, smashed
1 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
Freshly ground black pepper
Instructions:
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.
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Scali
1 recipe Basic Dough with Pate Fermentee, recipe follows
Cornmeal, for dusting, as needed
Raw sesame seeds, as needed
1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
2 1/4 teaspoons kosher salt (9 grams)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
2 1/4 teaspoons kosher salt (9 grams)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)
Instructions:
Place a baking stone in the middle of the oven and preheat to 470 degrees F.
Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes.
Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes.
Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf.
In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.\)
Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it.
In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
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Frozen Strawberries
1 quart strawberries, de-stemmed
1 (3 pound) block dry ice
Instructions:
Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours.
Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.
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Peas and Pasta Salad
1 pound whole wheat pasta, preferably corkscrew
Kosher salt and freshly ground black pepper to taste
1 cup Hidden Valley® Original Ranch® Light Dressing
10 ounces frozen peas, thawed
2 large carrots, peeled and coarsely grated
6 slices bacon, cooked until crisp and crumbled
Instructions:
Cook the pasta in boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until pasta is cool then drain in a colander shaking to release as much water as possible. In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper. Cook's note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.
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JIFandreg; Chocolate Hazelnut Truffles
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread
em
Truffles:
/em
4 oz. white baking chocolate
Coatings:
1 1/2 tbsps. cinnamon sugar
2 tsps. chili powder
1/2 cup flaked coconut, toasted*
1/3 cup finely chopped hazelnuts
Instructions:
HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.
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Love Heart Cookie Puzzle
225 grams (2 sticks) cold unsalted butter
200 grams (1 cup) superfine sugar
1 teaspoon vanilla extract
1 medium egg
495 grams (3 cups) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
200 grams (1 1/2 cups) royal icing mix, plus more if needed
Red food gel coloring
1/4 teaspoon flavored extract, such as vanilla, optional
Instructions:
For the cookie dough: Preheat the oven to 175 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In the bowl of a stand mixer, cream the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat again for 1 minute to combine, scraping down the bowl to ensure all of the butter mixture is incorporated.
In a separate bowl, mix together the flour, baking powder and salt. With the mixer on low speed, slowly add the dry ingredients in 3 parts and mix until combined.
Scrape the dough onto a work surface and slightly wet your hands. Knead the dough into a smooth disc and place between 2 pieces of parchment paper. Roll the dough out until it is 1/4 inch thick.
Remove the parchment paper and use a heart puzzle cookie cutter to cut out heart shapes. If you do not have a heart puzzle cookie cutter, use a normal heart cookie cutter, then cut the heart down the middle with a knife to create a left and right side. Lift the cookies onto the prepared baking sheet and bake until they are just slightly golden around the edges, about 7 minutes. Allow to cool completely.
For the icing: Add 1 cup of the royal icing mix to one bowl and the remaining 1/2 cup to a second bowl. In the first bowl with 1 cup of icing mix, create the flooding consistency royal icing. Add a drop of red food gel to the bowl and then, starting with 1 teaspoon of water, stir the mixture together with a spoon. Keep adding water to the bowl 1/2 teaspoon at a time until the mixture reaches the flooding consistency--when you drag a line through the icing mixture with a spoon, the line should disappear within 5 to 10 seconds. If the line disappears earlier, your mixture is too runny and you need to add a few tablespoons of royal icing mix to thicken the icing to the right consistency. If the line takes longer than 10 seconds to disappear, then your mixture is still too thick and you need to keep adding water 1/2 teaspoon at a time until you have the correct consistency. Once you have your red flooding icing, place a damp kitchen towel over the top of the bowl to stop it from drying out.
In the remaining bowl, create the soft peak-consistency royal icing. Again, adding just 1/2 teaspoon of water at a time, stir the mixture together until it reaches a soft peak stage--when you lift the spoon out of the bowl and hold it in the air, the icing forms a soft peak on the end of the spoon. If the mixture is too runny and the icing falls off the end of the spoon, add more royal icing mix. If the mixture is too stiff, just add water 1/4 teaspoon at a time and mix together until it reaches soft peak consistency. Once you have the correct consistency, transfer about 2 tablespoons of the white soft peak icing to another bowl. Add red food gel coloring to the remaining mixture and stir to combine. If you would like to flavor any of the royal icing, add 1/4 teaspoon of your favorite extract, such as vanilla.
Transfer the royal icing mixtures into separate piping bags fitted with number 2 round tip nozzles. Cover the ends of the piping nozzles with a damp tea towel at all times to stop them from drying out.
With a cooled cookie in front of you, pipe a border of red soft peak royal icing around the edge of the cookie. Apply even pressure with your hand, and squeeze a thin line of icing along the outside of the cookie, joining the icing up at the end. Repeat on all of the cookies.
Next, you need to flood the cookies. Pipe the red flooding royal icing inside the border you just created on each cookie, filling up the center of the cookies with icing. Use the piping nozzle to squeeze the icing into the edges to ensure each cookie is covered entirely. Allow to set for 10 minutes.
Using the white soft peak royal icing, apply even pressure with your hand and decorate the center of each cookies with names, initials or messages. The cookies should be eaten the same day for the best taste.
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Baby Tomato and Fresh Herb Tabbouleh
1 cup bulgur wheat
2 pinches kosher salt, plus 1 teaspoon
1 1/4 cups boiling water
1/2 cup finely chopped flat-leaf parsley leaves
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh chives
1 pint baby tomatoes, washed and quartered
1 lemon, juiced
1/3 cup extra-virgin olive oil
Freshly ground black pepper, about 15 grinds
Instructions:
Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork.
Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.
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Man Coffee
24 fluid ounces filtered water
1/2 cup freshly ground coffee
Pinch kosher salt
Instructions:
Bring water to a boil in an electric kettle or in the microwave. Meanwhile, place the ground coffee and salt into a French press carafe. Pour the water over the grounds. Place the plunger in the carafe, but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.
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Panseared Grits with Spiced Shrimp and Bacon
3/4 cup grits
1/2 teaspoon sea salt
3 3/4 cups boiling water
4 slices bacon, thinly sliced
PanSeared Grits, recipe above
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne
10 to 12 ounces medium shrimp in the shell, washed
2 tablespoons olive oil
2 red jalapeno chiles, stemmed, seeded, and julienned
2 green jalapeno chiles, stemmed, seeded, and julienned
1 bunch green onions, trimmed and thinly sliced on the diagonal
4 garlic cloves, thinly sliced
Juice of 2 limes
Instructions:
In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters.
Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.
In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter.
Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly.
Wipe the skillet clean and heat the olive oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.
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Grilled Shrimp with Orange Habanero Mojo
8 (8-inch) long skewers
1/2 cup fresh orange juice
1/2 cup extra virgin olive oil, divided into 2 equal parts
1 tablespoon pickled habanero, without seeds and chopped
2 teaspoons garlic, finely chopped
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
Salt and pepper
8 jumbo shrimps, peeled and deveined
Instructions:
Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside.
Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo.
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