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French Toast Croque Madame Casserole 2 tablespoons unsalted butter, plus more for the baking pan 2 cups half-and-half 1 teaspoon vanilla extract 10 large eggs Kosher salt and freshly ground black pepper 14 slices white bread, about 1/2 inch thick 12 ounces Gruyere, grated (about 3 1/2 cups) 14 thin slices Black Forest ham Nonstick cooking spray, for the foil Confectioners' sugar, for dusting Warm maple syrup, for serving, optional Seedless raspberry jam, for serving, optional Instructions: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan. Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top. Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes. Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs. Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top.
Spinach-Artichoke Ravioli-Lasagna 1 (10-ounce) packages chopped frozen spinach 1/4 stick butter 4 tablespoons all-purpose flour 1 quart milk Freshly grated nutmeg, to taste Salt and pepper 3 cups ricotta cheese 1 tablespoon fresh lemon zest 4 cloves garlic, minced 4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties 2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced 1 1/2 cups grated Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil for pasta. Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F. Defrost the spinach in the microwave for 10 minutes on high. While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste. Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl. Cook pasta to al dente, 5 to 6 minutes in salted water. Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board. Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese. Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
Smoky Chorizo Chili 1 tablespoon extra-virgin olive oil 1 pound fresh chorizo, removed from casings Kosher salt and freshly ground black pepper 1 medium red onion, chopped, plus more for topping 1 small orange bell pepper, chopped 1 small red bell pepper, chopped 3 cloves garlic, chopped 1 jalapeno, seeded if desired, chopped 1 tablespoon ancho chile powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon dried oregano Two 14.5-ounce cans fire roasted diced tomatoes 2 cups low-sodium beef broth Two 15.5-ounce cans black beans, rinsed and drained 1/2 small butternut squash, peeled and diced (about 2 cups) Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping Instructions: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute. Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes. Serve the chili with bowls of the toppings on the side for passing at the table.
Summer Watermelon Pizza 1 cup Friendly Farms Whipped Topping, thawed 4 ounces Happy Farms Preferred Honey Goat Cheese Log 1 lemon, zested 1/2 teaspoon Stonemill Essentials Pure Vanilla 1 tablespoon Countryside Creamery Unsalted Butter 1 pint strawberries, hulled and sliced 2 tablespoons SimplyNature Organic Wildflower Honey 2 tablespoons Baker's Corner Granulated Sugar 1/2-inch round slice of watermelon 1 cup seedless green grapes 1 cup blackberries Instructions: In a mixer or food processor, combine whipped topping, goat cheese, lemon zest and vanilla. Combine until smooth and light. Reserve in refrigerator. In a large sauté pan, melt butter on medium heat. Add strawberries and sauté for 10 minutes or until they begin to break down. Add honey and sugar. Continue cooking for another 3-4 minutes. Remove from heat, refrigerate until completely cooled, approximately 30 minutes. When strawberry mixture has cooled, spread whipped topping evenly across watermelon slice. Place grapes in a ring around the outside of the slice creating a \crust.\ Scoop strawberry mixture into the middle of the ring and spread evenly. Top with blackberries and slice like a pizza.
Spiced Beef and Chicken Kabobs with Cucumber Yogurt 1 cup plain low-fat Greek yogurt 2 tablespoons chopped fresh mint 1 tablespoon fresh lemon juice 1 Persian cucumber, finely chopped Kosher salt 1/2 cup plain low-fat Greek yogurt 1/4 cup finely chopped fresh cilantro 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pound beef sirloin tip, cut into 3/4-inch pieces 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces 12 mixed-color baby bell peppers (about 8 ounce) 1 red onion, cut into 1/2-inch pieces Lemon wedges, for serving Instructions: For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.) For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours. Prepare a grill for cooking over medium-high heat. Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste. Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.) Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables. Serve the kabobs with lemon wedges and the yogurt sauce on the side.
Ayam Kalasan (Ginger Fried Chicken) 1 cup candlenut 1 cup sliced galangal 1 cup sliced ginger 1 cup fresh turmeric 1 tablespoon turmeric powder 1 stalk lemongrass Salt 10 chicken quarters One 13.5-ounce can coconut milk Oil, for deep-frying Cooked jasmine rice and Sambal Terasi (recipe follows), for serving 3 cups red peppers 1 cup Thai chiles 1 cup lime leaves 1 cup shallots 1 cup ripe tomatoes 1/2 cup sugar 3 tablespoons paprika 2 tablespoons shrimp paste 1 tablespoon salt Oil, for sauteing Instructions: Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor. Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken. Cook on medium heat for 1 hour, then add the coconut milk and cook another hour. Remove chicken and strain the solids from the stock. Save stock for soup! Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken. Serve with jasmine rice and Sambal Terasi. Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor. Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.
Chicken Schnitzels Vegetable oil for frying 1/2 cup all-purpose flour 2 cups panko, Japanese bread crumbs 1 egg 3/4 cup milk 1 pound boned chicken breasts (or boned thighs) Instructions: In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.
Green Bean and Pearl Onion Casserole Kosher salt 1 1/4 pounds green beans, trimmed 2 cups pearl onions 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 shallot, chopped 2 bay leaves 3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced 3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced 2 tablespoons fresh thyme Freshly ground pepper 3 tablespoons all-purpose flour 3 cups whole milk Vegetable oil, for frying 4 shallots, thinly sliced All-purpose flour, for coating Kosher salt Instructions: Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions. Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves. Place the green beans and pearl onions in a 3-quart casserole dish. Pour the \mushroom soup\ over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes. Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.
Buche de Noel Glace 1 quart good quality coffee frozen yogurt or low fat ice cream 6 large eggs, separated 1 teaspoon vanilla extract 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 cup Dutch Process cocoa Additional cocoa for dusting 1/4 teaspoon cream of tartar 3 teaspoon water 1/2 cup sugar 3 egg whites 2 tablespoons powdered sugar Bittersweet Chocolate Sauce, optional, recipe follows 1 cup sugar 1 cup Dutch process cocoa 1 1/4 cup lowfat (1 percent) buttermilk 1 teaspoon vanilla extract Instructions: Form the sheet of frozen yogurt: Line the bottom and sides of one of the pans with aluminum foil. If the frozen yogurt is rock hard, refrigerate it briefly until softened slightly; it must be scoopable but still very firm. (Note that frozen yogurt melts much more quickly than ice cream, so it must be very firm when you begin to work with it.) Distribute scoops of yogurt all over the pan. Working quickly and leaving about 4 inches at one end of the pan uncovered, spread the yogurt evenly in the pan by mashing the scoops with the back of a large spoon and pushing them together. Cover with foil and freeze at least several hours or until needed. Make the cocoa souffle sheet: Position the rack in the lower third of the oven and preheat to 350 degrees F. Line the bottom of the second pan with a piece of parchment or wax paper. In a large bowl, beat the egg yolks with vanilla and 1/2 cup of the sugar until pale and thick. Set aside. In a separate mixing bowl, with clean dry beater, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar, continue to beat at high speed until stiff but not dry. Mix a quarter of the egg whites into the yolk mixture to lighten it. Scrape the remaining whites into the bowl and sift the cocoa over them. Fold until completely incorporated. Spread the batter evenly in the pan and bake until the pastry springs back when gently pressed with fingertips, 12 to 15 minutes. Cool completely, in the pan on a wire rack. Sprinkle a large sheet of foil with cocoa. Run a small knife or metal spatula around the edges of the cocoa pastry to detach it from the pan. Invert the cocoa pastry onto the foil sheet. Remove the pan and peel the paper pan liner from the cocoa pastry. Assemble the roll: Remove the sheet of frozen yogurt from the freezer and remove the foil covering. Center and invert the yogurt sheet on top of the cocoa souffle sheet. Remove the pan and the foil. The long edges should be lined up and but there should be 2 inches of cocoa souffle exposed at each end. Fold the exposed pastry over the yogurt at one end of the sheet. Continue to roll the pastry and yogurt up together, using the foil underneath as an aid as necessary. Do not worry if there is some initial cracking as you roll, however, if the yogurt is much too stiff to roll, wait a few minutes until it is pliable. Wrap the roll in foil and return to the freezer overnight or until hard. Preheat the oven to 425 degrees F. Make the meringue topping: Bring 1-inch of water to a simmer in a large saucepan. Combine the water, cream of tartar and sugar in a 6 to 8 cup stainless bowl. Whisk in the egg whites. Place thermometer near stove in a mug of very hot tap water. Set bowl in saucepan. Stir mixture briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the egg white. After 1 1/2 minutes, remove the bowl from the skillet. Quickly insert thermometer, tilting bowl to cover stem by at least 2 inches. If less than 160 degrees F, rinse thermometer in simmering skillet water and return it to mug. Replace the bowl in skillet. Stir as before until temperature reaches 160 degrees F when bowl is removed. Beat on high speed until cool and stiff. Set aside. Remove the frozen roll from the freezer and unwrap it. Place the roll on the foil wrapped cardboard. Use a metal spatula to cover the roll completely with a thick coating of meringue topping. Leave no cake exposed and be sure that the meringue touches the foiled cardboard all along the base of the roll. Use a fork to texture the meringue to resemble tree bark. Transfer the buche on its foiled base to a baking sheet. Sieve powdered sugar over the buche. Bake just until golden, 4 to 6 minutes, watching carefully. Slide a wide spatula or pancake turner under the foiled cardboard and transfer the buche to a serving platter. Serve immediately with Bittersweet Chocolate Sauce, if desired. Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
Grilled Swordfish with Potato-Chorizo Salad For the fish: 4 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of 1/2 orange 1 tablespoon sherry vinegar 1 teaspoon honey 1 teaspoon chopped fresh thyme 1/2 teaspoon cumin seeds, chopped Kosher salt and freshly ground pepper 6 6-to-8-ounce skin-on swordfish steaks (about 1/2 inch thick) Vegetable oil, for brushing For the potato salad: 1 1/2 pounds small red-skinned potatoes, thinly sliced Kosher salt 1/4 teaspoon cumin seeds, chopped 3 tablespoons extra-virgin olive oil 4 ounces dried chorizo, diced 2 tablespoons sherry vinegar 1/4 cup chopped fresh parsley and/or chives 3 stalks celery (with leaves), sliced 1/4 cup piquillo peppers, sliced Freshly ground pepper Instructions: Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.
Breakfast Grits Bowl 4 slices bacon, chopped 2 cups chicken stock 1/2 cup quick grits 2 tablespoons salted butter 4 large eggs Kosher salt and freshly ground black pepper 3/4 cup shredded Cheddar cheese Hot sauce, for topping 2 green onions, sliced thin Instructions: In a 1-quart saucepot over medium heat, fry the bacon until crisp, 8 to 10 minutes. Remove the bacon and pour off all but 1 tablespoon of the bacon grease. Return the pot to the heat, add the stock and bring it to a boil, about 2 minutes. Slowly whisk in the grits and cook, stirring, until thick, 4 to 5 minutes. Meanwhile, melt the butter in a nonstick skillet. Add the eggs and fry until the whites are set but the yolks are still soft, 3 to 5 minutes, or longer, depending how you like your eggs. Season with salt and pepper. Once the grits are thick, fold in 1/2 cup of the Cheddar cheese. Stir to allow the cheese to melt into the grits, then season to taste with salt, pepper and hot sauce. Divide the grits between 2 bowls and divide the remaining 1/4 cup Cheddar between them as well. Top each with 2 fried eggs and half of the chopped bacon. Finish with the sliced green onions. Dig in.
Simple and Easy Potato Salad 4 pounds Idaho potatoes 4 jumbo eggs, hard boiled 2 1/2 cups mayonnaise 4 green onions, finely chopped 3 stalks celery, finely chopped 1 tablespoon yellow mustard 1/2 teaspoon freshly ground white pepper 1 teaspoon kosher salt Instructions: In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
Jam Filled Doughnuts 1 cup milk 3 tablespoons unsalted butter 1 package rapid rise dry yeast 3 tablespoons sugar 3 egg yolks, slightly beaten 3 1/2 cups (1 pound) cake flour 1/2 teaspoon salt Fat for frying, such as canola oil 10 ounces raspberry jam 2 cups confectioners' sugar Instructions: In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.
Elk Chop in Blackberry Port Sauce 1 tablespoon olive oil 2 elk rib chops seasoned with fresh ground pepper 1-ounce shallots, julienned 1/2 pint fresh blackberries, not frozen 8 ounces ruby port wine 2 ounces brown sauce 1 ounce brown sugar Instructions: In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.
Honey Sweet Lemon Aid 1 gallon water 1 1/2 quarts fresh lemon juice 4 cups sugar 1 cup honey Instructions: Combine water, fresh lemon juice, sugar, and honey in a large pitcher. Stir until all ingredients are dissolved. Taste for balance. Refrigerate for 2 hours before serving. Chef's Note: For whisky spiked lemonade, use approximately 1.5 to 3 ounces whisky (recommended: Southern Comfort) for every 8 ounces of lemonade.
Cherry Bomb Poppers with Maple Bacon 4 strips maple bacon, diced 4 ounces cream cheese, softened 2 ounces shredded mild Cheddar Canola oil, for frying 12 mild or hot marinated cherry peppers, drained, cut and seeded 2 eggs, beaten 1 cup all-purpose flour 1 cup panko breadcrumbs Instructions: Fry the bacon strips until crispy, and then drain on paper towels. Mix together with the cream cheese and Cheddar in a mixing bowl. Pour about 1 inch of oil into a frying pan and heat to 350 degrees F over medium-high heat. Stuff the cheese and bacon mixture into the peppers using a piping bag. Create a dipping station with the eggs, flour and breadcrumbs. Dredge the cherry peppers in the flour, roll in the eggs, and then roll in the breadcrumbs. Fry until golden brown, flipping sides. Let drain on a wire rack.
Chocolate Malted Cherry Float 1/4 gallon chocolate ice cream 12 ounces cherry vanilla soda (prefer natural) 1/4 cup chopped malted milk balls 4 maraschino cherries Instructions: In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.
Shrimp Cocktail 2 medium carrots, quartered 2 stalks celery, quartered 1 head garlic, halved 1 lemon, halved 1 large onion, quartered 1/2 bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large shrimp, in the shell, rinsed 1 cup ketchup 4 teaspoons prepared and drained horseradish 1/4 teaspoon Worcestershire sauce 1 lemon, zest finely grated and juiced Hot sauce, optional Lemon wedges, for serving Instructions: For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes. Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away. For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.
Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce 2 tablespoons vegetable oil 1 1/2 sticks unsalted butter 1 tablespoon mustard powder 1 tablespoon garlic powder 1 tablespoon onion powder Kosher salt and freshly ground black pepper 1 small pork tenderloin, cut into 1 1/2-inch slices 1 pint heirloom cherry tomatoes, mixed colors 1 bunch asparagus 2 medium cloves garlic 3/4 cup heavy whipping cream 1 tablespoon balsamic vinegar 1 small bunch fresh sage, minced Instructions: Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter. Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest. Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife. Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage. Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!
Bacon Wrapped Shrimp 1 orange, sectioned, seeded (if there are any) and chopped 1 hot red chile, stemmed and chopped 2 scallions, white and green parts, chopped 2 tablespoons chopped fresh cilantro leaves 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 8 large shrimp, shelled and deveined 3 to 4 slices bacon, cut into 2 to 3-inch sections 8 leaves bibb or Boston lettuce Instructions: Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper. Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.
Lemon Smashed Potatoes 6 medium Yukon gold potatoes 2 to 3 cups heavy whipping cream 2 to 3 cups whole milk Kosher salt 2 lemons, zested Freshly ground black pepper Instructions: Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.
Hummus 2 (14.5-ounce) cans chick peas, drained and rinsed 4 cloves garlic, minced 2/3 cup tahini, well stirred 1/4 cup chopped sun-dried tomatoes in oil, drained 1/4 cup lemon juice Salt and freshly ground black pepper 1/4 cup chopped fresh parsley leaves 1/2 cup light olive oil Pita chips or corn chips, for serving Instructions: In a food processor add the chick peas, garlic, tahini, sun-dried tomatoes, lemon juice, and salt and pepper, to taste, and puree until the mixture is soft and smooth. Remove from the processor to a serving bowl and stir in the chopped parsley and olive oil. Adjust the seasoning with salt and pepper. Serve with pita chips or corn chips.
Whole-Wheat Pasta Salad with Walnuts and Feta Cheese 1/2 pound whole-wheat fusilli or other spiral shaped pasta 1/2 cup walnuts 1/2 cup crumbled feta cheese 1/2 cup diced red onion 1 1/2 cups chopped baby spinach leaves 2 tablespoons walnut oil 2 tablespoons red wine vinegar 1 clove of garlic, minced (about 1/2 teaspoon) 1/2 teaspoon Dijon mustard Salt Freshly ground black pepper Instructions: Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill. In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
Spicy Sausage in Carrozza 6 spicy Italian sausages 1/4 cup extra-virgin olive oil, plus extra for brushing 15 whole garlic cloves Salt and pepper 2 tablespoons Dijon mustard 3 (4-ounce) pieces pizza dough, store bought Instructions: In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
Grandma's Plum and Almond Skillet Jam 2 pounds ripe plums (about 8 to 10) 3/4 cup sugar 1/2 teaspoon almond extract or Amaretto 2 tablespoons fresh lemon juice Instructions: Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month.
Hibachi-Style Hot Dog 1 yellow onion 1 tablespoon brandy 1 cup chopped mushrooms 1 zucchini, small dice 1 yellow squash, small dice 1 large carrot, small dice Kosher salt and freshly ground black pepper 8 jumbo hot dogs, cross-hatched tightly (to catch all that glaze) 1 cup teriyaki sauce 8 Black Sesame Seed Hot Dog Buns, recipe follows, or toasted plain hot dog buns Pickled Hibachi Relish, recipe follows Yum Yum Sauce, recipe follows Toasted white sesame seeds, for serving 8 New England split-top rolls 4 tablespoons unsalted butter, melted 1/4 cup black sesame seeds 1 zucchini, small dice 1 yellow squash, small dice 1 large carrot, small dice 1/2 cup white wine vinegar 1 tablespoon kosher salt 1 tablespoon sugar 1 cup mayonnaise 2 tablespoons rice wine vinegar 2 tablespoons tomato paste 1 tablespoon unsalted butter, melted and cooled 1 tablespoon granulated sugar 1 teaspoon sweet paprika 1 teaspoon granulated garlic 1 teaspoon hot sauce 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper Instructions: Heat a large cast-iron griddle over medium heat. Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes. While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny! Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes. Put the zucchini, yellow squash and carrot in a medium heatproof bowl. Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated. Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator.
Skirt Steak With Peppers 1 pound baby red-skinned potatoes, halved Kosher salt 1 1/4 pounds skirt steak Freshly ground pepper 1 tablespoon extra-virgin olive oil 3 bell peppers (any color), thinly sliced 1/2 onion, thinly sliced 2 cloves garlic, thinly sliced 3 tablespoons tomato paste 3 tablespoons chopped fresh parsley Juice of 1/2 lemon, plus wedges for serving Instructions: Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil. Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.
Cocktail Sauce 1 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 2 dashes fish sauce Freshly ground black pepper Instructions: Mix the ketchup, horseradish, lemon juice, Worcestershire sauce, fish sauce and black pepper in a bowl and let sit for 1 hour before serving.
Star Anise and Cinnamon Beer 1 cup sugar 1 cup water 4 star anise pods 4 cinnamon sticks 3 (12-ounce) bottles lager beer, chilled (recommended: Heineken) Instructions: In a small saucepan, combine the sugar, water, star anise, and cinnamon sticks over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 1 hour. Strain the syrup into a large pitcher and refrigerate until ready to serve. Slowly pour the beer into the pitcher. Stir and serve.
Puff Pastry-Wrapped Salmon Nonstick cooking spray, for spraying the foil 2 teaspoons olive oil 2 medium shallots, finely chopped 9 ounces cremini mushrooms, sliced into 1/4-inch-thick slices 5 ounces baby spinach leaves Kosher salt and freshly ground black pepper All-purpose flour, for rolling out the pastry 2 sheets frozen puff pastry, thawed 1 large egg, beaten One 2-pound side of salmon fillet, skinless 2/3 cup clam juice 3/4 cup Mexican crema 1/2 cup heavy cream 2 teaspoons all-purpose flour 3 tablespoons minced fresh dill Kosher salt and freshly ground black pepper Instructions: For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool. Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet. Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash. Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing. For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper. Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
Halo-Halo 1 14-ounce can coconut milk, well shaken 1 cup unsweetened dried mango slices, chopped 1/4 teaspoon kosher salt 2 cups coconut water 2 large lemongrass stalks (bottom 1 inch, top 8 inches and outer layer removed), smashed and cut into 1-inch pieces 2 fresh or frozen (not dried) kaffir lime leaves 1/2 fresh red Thai chile pepper, halved lengthwise 1/4 cup sweetened condensed milk 8 cups shaved ice (ideally from an ice shaver) 1 cup cooked large pearl tapioca 1 cup macapuno strings (aka coconut sport) 1 cup drained nata de coco (aka coconut gel) 1 cup mixed fresh fruit, such as pineapple, blueberries, mango, banana or lychee, sliced into bite-size pieces if necessary 1 cup Cap'n Crunch or your favorite sweetened cereal Instructions: Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours. Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours. Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.
Red Velvet Cupcakes with Almond Cream Cheese Frosting 3 cups plus 3 tablespoons all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons kosher salt 1/4 cup unsweetened cocoa powder (recommended: Valrhona) 1 cup vegetable oil 1 1/4 cups buttermilk 1 7/8 cups sugar 3 eggs 1 fluid ounce red food coloring 1/2 cup plus 2 tablespoons unsweetened applesauce 1 1/4 teaspoons apple cider vinegar 1 1/4 teaspoons vanilla extract Almond Cream Cheese Frosting, recipe follows 11 1/2 tablespoons butter, at room temperature 24 ounces cream cheese, at room temperature 4 1/2 cups powdered sugar, sifted 3 teaspoons vanilla extract 1 1/2 teaspoon almond extract Instructions: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl. In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. Generously frost the top of each cupcake with the Almond Cream Cheese Frosting. In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.
Apricot Sesame Energy Bars 1 1/4 cups lightly packed dried Turkish apricot halves (about 12 ounces) 1 cup wheat germ 1/2 cup tahini 1/4 cup raw shelled hemp seeds 1/4 cup black or white sesame seeds, or a mix Instructions: Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides. Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed. Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.
Chicken Fried Steak 2 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1 teaspoon kosher salt 1 teaspoon ground white pepper 1 tablespoon chopped fresh parsley Vegetable oil, for frying Four 5-ounce rib eye steaks 1 tablespoon kosher salt, plus more for sprinkling 1 teaspoon ground black pepper, plus more for sprinkling 1 cup all-purpose flour 1 cup egg wash (equal parts milk and eggs) 2 cups mashed potatoes, warmed 16 stalks pencil asparagus, poached Instructions: For the sauce: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Hold the sauce warm. For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper. To serve, portion the potatoes, and then top with 4 pieces asparagus, then steak and finish with the sauce to the side of the steak and serve.
Salsa Roja: Red Chile-Tomatillo Salsa 1/2 ounce small hot dried chiles, stemmed 6 large garlic cloves, unpeeled 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed Salt Sugar, about 1/2 teaspoon (optional) Instructions: Toasting and roasting. Preheat a broiler. In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor. Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
Roast Rack of Lamb with Rosemary and Membrillo Aioli and Rustic Roast Potatoes 2 teaspoons finely chopped fresh rosemary, plus sprigs, for garnish 8 fluid ounces/1 cup (225 milliliters) oil (sunflower, olive oil, or a mixture) 2 egg yolks, preferably free range and organic Pinch of English mustard or 1/4 teaspoon French mustard 1/4 teaspoon salt 1 dessertspoon white wine vinegar 1 clove garlic, crushed 1 1/2 to 2 ounces (35 to 50 grams) membrillo (quince paste)* 4 racks of lamb or 1 leg of spring lamb 3 sprigs fresh rosemary, optional 1 to 2 cloves garlic, optional Salt and freshly ground pepper Instructions: I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago. For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside. Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary. If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again. Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning. For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper. Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required. Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.
Cheesy Dijon-Balsamic Sheet Pan Meatloaf 3/4 cup breadcrumbs 1/4 cup milk 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for topping 2 large eggs 3/4 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette 1/2 cup ketchup 3 pounds meatloaf mix 2 cloves garlic, minced 1 medium onion, grated and excess liquid squeezed out Kosher salt and freshly ground black pepper 6 ounces Colby Jack cheese, grated Instructions: Position an oven rack in the upper third of the oven and preheat to 375 degrees F. Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes. Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface. Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce. Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley.
Chocolate Bark with Mixed Nuts and Dried Cherries 4 cups semisweet chocolate 1/2 cup chopped pistachios 1/2 cup chopped almonds 1/2 cup dried cherries Instructions: Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper. Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
Red Wine Sangria 1 bottle Spanish red wine 1/3 cup superfine sugar 1 orange, thinly sliced 1 red apple, thinly sliced 1 mango, pit removed and sliced 1 cup orange juice Pinch salt One 12-ounce can seltzer water Ice cubes Instructions: In a large pitcher combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, excluding the seltzer, and mix well. Put the pitcher in the refrigerator and let the sangria sit for at least 1 hour or up to 4 hours. Just before serving, stir in the seltzer and ice cubes.
Manhattan 1 oz. Johnnie Walker Black Label .5 oz. sweet vermouth Instructions: Add Johnnie Walker Black Label and sweet vermouth Mix and serve in martini glass
Beef & Broccoli Stir-Fried Noodles Kosher salt 1 head broccoli, cut into florets and stems peeled and sliced into 1/4-inch-thick coins 4 tablespoons canola oil 1 New York strip steak (10 to 12 ounces), 1 1/2 inches thick, thinly sliced 2 scallions, thinly sliced on a bias (whites and greens separated) 2 cloves garlic, minced 1-inch piece ginger, peeled and grated 1/2 yellow onion, sliced 2 tablespoons rice wine vinegar 1/4 cup oyster sauce 1/4 cup chicken stock 1 teaspoon chile paste, such as sambal One 3-ounce package dried curly noodles, such as ramen Instructions: Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later. Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak. To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine. To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.
Turkey Meatloaf Nonstick cooking spray, for pan 1 tablespoon vegetable oil 2 carrots, peeled and chopped 1 stalk celery, chopped 1 medium onion, chopped Salt and freshly ground black pepper 4 cloves garlic, minced 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat) 1/2 cup grated hard cheese, such as a Parmesan-Gouda blend 1/3 cup plain breadcrumbs 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary 1 large egg Instructions: Preheat the oven to 350 degrees F. Spray a standard 9-inch loaf pan with nonstick spray. Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper; saute until just starting to soften, about 3 minutes. Add the garlic and stir to combine; saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce, and cook for 1 minute more. Remove from the heat and set aside to cool to room temperature. In a large bowl, combine the ground turkey, grated cheese, breadcrumbs, thyme, sage, rosemary, egg, some salt, 2 teaspoons black pepper, and the cooled veggie mixture. Mix with your hands until well blended. Fill the prepared loaf pan with the meatloaf mixture. Bake until a meat thermometer inserted into the center of the loaf registers 170 degrees F, about 55 minutes.
Classic Linguine and Clam Sauce 2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid) 5 cups water 1 pound linguine, preferably fresh 1/3 cup olive oil 1 tablespoon minced garlic 1/3 cup dry white wine 1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper 4 tablespoons unsalted butter 3 tablespoons minced parsley Salt and freshly ground pepper to taste Instructions: In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.
Toaster Oven Bread 2 tablespoons unsalted butter, melted, plus more for the pan 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons sugar 1 1/2 teaspoons kosher salt 2 2/3 cups all-purpose flour (see Cook's Note) Instructions: Butter a 6-by-3-inch round pan and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes. Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour. Preheat a toaster oven to 400 degrees F. Bake, rotating halfway through, until the bread is golden and the internal temperature registers 200 degrees F, about 25 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
Wasabi Mashed Potatoes 1 russet potato 1 tablespoon butter Salt and freshly ground black pepper 1/2 teaspoon garlic powder 1 teaspoon wasabi powder Instructions: Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.
Beet Ricotta Dip with Vegetables 3 medium beets (about 8 ounces), skins scrubbed Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 cup whole milk ricotta 2 tablespoons red wine vinegar Flaky salt, for sprinkling Serving suggestions: radishes, cucumbers, cherry tomatoes Instructions: Preheat the oven to 450 degrees F. Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes. Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.
The Best Cheddar and Herb Chaffle 4 large eggs 2 cups finely shredded mild Cheddar 2 scallions, thinly sliced 1 tablespoon finely chopped fresh parsley Kosher salt and freshly ground black pepper Nonstick cooking spray Unsalted butter, for serving Sugar-free maple syrup, for serving Instructions: Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper. Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter. Top each chaffle with a pat of butter and drizzle with maple syrup.
Country Mustard Rubbed Pork Chops 1/2 cup country Dijon mustard 2 teaspoons herb garden seasoning 1 teaspoon crushed garlic 1 teaspoon honey 2 tablespoons freshly chopped parsley leaves 1 1/2 pounds thick-cut boneless pork loin chops Instructions: In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving. Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling. Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side. Transfer to a serving platter and serve sprinkled with the reserved rub.
Red Salad 1 (14-ounce) can kidney beans 1/2 red onion, finely chopped 2 teaspoons good-quality red wine vinegar 8 cherry tomatoes 1 tablespoon extra-virgin olive oil Instructions: Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins. Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes. Halve the cherry tomatoes and put them into a bowl. When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
Pizzelle 3/4 cup sugar 1/2 cup unsalted butter, melted 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon anise extract, optional 3 large eggs 1 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt Instructions: Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate. Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.
Pumpkin Love Cake Unsalted butter or cooking spray, for the baking pan One 16.5-ounce box spice cake mix (plus ingredients called for on the box) 32 ounces part-skim ricotta 16 ounces mascarpone 3/4 cup sugar 1 teaspoon vanilla extract 4 eggs 1 small box (3.4 ounces) pumpkin spice instant pudding 1 cup whole milk Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside. Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white. Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack. Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.
Punch Ice Block 1 clean empty milk container Orange, lemon and lime slices Water Instructions: Fill 1/4 of the milk container with water, add citrus slices and freeze. Fill 1/2 way with water, add citrus slices and freeze. Continue process until container is filled. Rip off paper container, place block in large bowl and serve with punch.
Soft-Shell Crab Sandwiches With Singapore Slaw For the slaw: 1/2 large daikon Juice of 1 lime 1 teaspoon honey 1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper For the aioli: 1/2 cup mayonnaise (preferably Japanese Kewpie mayonnaise) 1/4 cup sambal oelek (Asian chile sauce) 1 teaspoon tomato paste 1 clove garlic For the soft-shell crab 4 live soft-shell crabs 1 cup all-purpose flour 5 tablespoons unsalted butter 4 Hawaiian sweet rolls, split open Instructions: Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve. Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic, season with salt and pepper and stir to combine. Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired. Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side. Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off. Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt. Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden. Slather the roll tops with some of the chile aioli. Sandwich a hot crab and a scoop of slaw on each roll.
Phyllo Wrapped Huevos Rancheros 2 tablespoons butter 8 eggs, lightly scrambled 6 sheets phyllo dough Bread crumbs 1/2 stick melted butter 1 (14-ounce) can black beans, drained and divided 1 cup crumbled queso fresco or Monterey Jack cheese 3 tablespoons olive oil 1/2 onion, diced 2 tablespoons minced garlic 1 (15-ounce) can diced fire roasted tomatoes 1 (4-ounce) can diced green Anaheim chiles 1 chipotle in adobo sauce, minced 1 teaspoon adobo sauce 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 bunch cilantro, leaves chopped, for garnish 2 ripe avocados, halved, pitted and flesh diced 1 lime, zested 2 limes, juiced 2 tablespoons chopped cilantro leaves 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven. Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel. Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets. Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly. In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm. Guacamole: Mix all the ingredients together in a small bowl. To assemble dish: Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.
Oven Roasted Wild Mushrooms with Garlic and Thyme 1/4 pound oyster mushrooms, cleaned 1/4 pound hen of the woods, cleaned 1/4 pound shiitake mushrooms, cleaned and halved 1/4 pound cremini mushrooms, cleaned and halved 4 cloves garlic, thinly sliced 1/4 cup olive oil Salt and freshly ground pepper 6 sprigs fresh thyme 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh thyme leaves Instructions: Preheat oven to 375 degrees F. Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
Broiled Tilapia with Horseradish and Herb-Spiked Mayo Cooking spray 1 lemon 4 (6-ounce) Tilapia fillets Salt and freshly ground black pepper 1/2 teaspoon garlic powder 1/3 cup light mayonnaise 2 teaspoons prepared horseradish, or more to taste 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley leaves Instructions: Preheat the broiler. Coat a large baking sheet with cooking spray. Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side. Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.
Sweet Potato and Kale Spanish Frittata 1/4 cup olive oil 1 sweet potato, peeled, halved and sliced into half moons 1/2 onion, sliced thin 1 teaspoon kosher salt 5 leaves Tuscan kale, chopped 8 large eggs, beaten 1 1/4 cups shredded smoked mozzarella Instructions: Preheat the broiler to high. Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes. Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
Sunny's Game Day Chili 2 tablespoons vegetable oil 1 large onion, chopped 1 jalapeno, seeded and chopped Salt 1 pound uncooked or fresh Mexican chorizo (about 4 links) 2 cloves garlic, sliced 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon chili powder 1 teaspoon dried thyme 1 teaspoon Hungarian or hot paprika 1 teaspoon red pepper flakes 4 Roma tomatoes, seeded and chopped 2 tablespoons tomato paste 2 pounds ground turkey 2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet) 2 cups chicken stock 1 tablespoon hot sauce (recomended: Frank's Red Hot) 1 (3-inch) cinnamon stick Freshly ground black pepper 2 teaspoons fine-ground cornmeal 20 blue corn tortillas Vegetable oil, for frying 2 (15.5-ounce) cans cannellini beans, rinsed and drained Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped Instructions: In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes. Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer. Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through. Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.
Janette's Ambrosia 1/4 cup orange juice 1/2 tablespoon honey 1 cup diced fresh pineapple (1/2-inch pieces) 1/2 cup seedless grapes 1 banana, sliced 1 mango, peeled and cut into 1/2-inch dice 1/2 cup canned mandarin oranges in light syrup, strained 1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces 1 cup fat free vanilla ice cream 4 tablespoons rum 2 tablespoons shredded unsweetened coconut, toasted Instructions: In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately.
Thanksgiving Wild Rice 1 1/3 cups wild rice (8 ounces), rinsed and drained 4 3/4 cups turkey or chicken broth, homemade or low-sodium canned Kosher salt 5 tablespoons unsalted butter One 12-ounce package loose pork sausage meat 1 cup finely chopped onion 1 tablespoon finely chopped fresh thyme leaves 12 ounces shitake mushrooms, stems removed and sliced 1/4-inch thick 3 tablespoons finely chopped flat-leaf parsley leaves Freshly ground black pepper Instructions: In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve.
Grilled Burgers 1 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 8 slices American or cheddar cheese (optional) 4 soft hamburger buns Instructions: Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick (be careful not to overwork the meat). Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties with salt and pepper. Lightly oil the grill grates. Grill the patties indentation-side up until they are marked and release easily from the grill, about 4 minutes. Flip and cook until slightly firm, 3 more minutes for medium doneness. For cheeseburgers, top each patty with 2 slices cheese during the last minute of cooking and cover to melt. Transfer the burgers to a plate and let rest 5 minutes so the juices redistribute. Toast the buns on the grill, 30 seconds. Serve the burgers on the buns.
Berries with Chocolate Sauce 4 slices of angel food cake 2 pints strawberries, hulled or raspberries 2 tablespoons sugar 1/4 cup dark rum 3/4 water 4 ounces semi sweet chocolate morsels 2 tablespoons heavy cream 1 tablespoon butter Instructions: Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.) Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream. Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.
Eggplant Parmesan 2 28-ounce cans whole peeled tomatoes (Pelati) 1/4 cup extra-virgin olive oil 2/3 red onion, medium diced 6 cloves garlic, cut into chunks 2 pinches of red pepper flakes (optional) Kosher salt and freshly ground pepper 1/4 cup torn fresh basil Canola oil, for frying 1 cup all-purpose flour Sea salt and freshly ground pepper 3 medium eggplants, cut into 1/4-inch-thick slices 3/4 pound part-skim mozzarella cheese, freshly shredded 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish 1 1/2 cups fresh basil leaves, plus more for garnish Extra-virgin olive oil, for drizzling Instructions: Make the sauce: In a food processor or using an immersion blender, puree the tomatoes to a smooth, creamy consistency. (If you would like a more country feel, you can wait and break them up in the pan later with a wooden spoon.) In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If you¿d like to make the sauce spicy, add the red pepper flakes. Add the tomatoes and season with kosher salt and pepper to taste. Reduce the heat to medium low and simmer for about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the torn basil and remove from the heat. Meanwhile, fry the eggplant: Preheat the oven to 400 degrees F. Pour 2 inches of canola oil into a large heavy-bottomed pot or high-sided skillet. Heat over high heat until a deep-fry thermometer reads 360 degrees F. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.) In a shallow dish, whisk together the flour, 1 teaspoon sea salt and 1/4 teaspoon pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool. In two 9-by-13-inch baking dishes, place 1 layer of eggplant slices. Brush each with a thin layer of sauce, top with a layer of mozzarella, 2 tablespoons Parmigiano-Reggiano and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of sauce, mozzarella and Parmigiano-Reggiano. Bake for 25 to 30 minutes, until bubbling and golden on top. Garnish with a final sprinkling of basil and Parmigiano-Reggiano and a small drizzle of olive oil.
Herb Encrusted Sea Bass with Sundried Tomato Chardonnay Sauce 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh thyme leaves 1 teaspoon black peppercorns, crushed finely 2 cloves garlic, minced 2 tablespoons olive oil 2 (8 ounce fillets) fresh sea bass 1/4 cup Cognac or brandy 1/3 cup fish stock Salt and pepper 1 bunch asparagus, blanched and refreshed Sundried Tomato-Chardonnay Sauce, recipe follows 2 basil buds, for garnish 1 tomato, peeled seeded and small diced (1 tomato concassed), for garnish 1/4 cup olive oil 2 tablespoons black peppercorns 2 tablespoons shallots 3 cups Chardonnay 1 fresh bay leaf 1 teaspoon fresh lemon juice 1 large sun-dried tomato, chopped 1/2 pound butter, cut into small cubes Salt Instructions: In a flat plate, mix the basil, thyme, peppercorns, and garlic. Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side. Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further. Season with salt and pepper. Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish. Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.
Ballpark Mustard 1/2 -cup mustard powder 6 Tbs. pickle vinegar (juice that's in a jar of dill pickles) Gray salt freshly-ground black pepper 1 Tbs. Napastyle Roasted Garlic Paste (optional) Instructions: Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.
Spinach Salad with Warm Bacon Dressing 5 slices bacon, roughly chopped 1/4 cup white wine vinegar 1 teaspoon sugar or honey 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 pound spinach (not baby), tough stems removed 2 cups seedless red grapes, halved 4 ounces blue cheese, crumbled (about 3/4 cup) Croutons, for topping Instructions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
Colossal Candy Corn 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 6 cups Kellogg's® Rice Krispies® cereal Canned frosting or decorating gel Candy corn Instructions: 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into candy corn shape using a cookie cutter. Decorate with frosting and/or candy corn. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
1-Step Chipotle Hummus 1 (16-ounce) container store-bought hummus (about 2 cups) 2 tablespoons TABASCO® brand Chipotle Pepper Sauce Pita chips or raw vegetables Instructions: Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.
Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash 6 black tiger shrimp Pinch thyme Pinch rosemary Pinch basil Juice from half a lemon Salt and pepper to taste 1 2-pound Nova Scotia lobster 1-ounce Yukon gold potatoes, brunoise 1-ounce organic purple potatoes, brunoise 2 tablespoons extra virgin olive oil 1 garlic clove, finely sliced 1-ounce wild leek, julienned 4 tablespoons gooseberry, concasse 1 teaspoon thyme, rough chop 1 teaspoon rosemary 1 teaspoon basil, rough chop Salt and pepper to taste 2-ounces baby spinach, steamed 1-ounce red wine 1-ounce lobster stock 1 garlic clove, thinly sliced 1 medium shallot, roughly chopped teaspoon candied lemon zest 2 tablespoons unsalted butter Salt and pepper to taste 1/4 teaspoon tomato concasse 2 tablespoons chives, chopped Instructions: For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside. For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside. For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside. For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside. To plate: Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.
Warm Apple Pies 4 whole-wheat flour tortillas 1/4 cup peanut butter 1/2 (21-ounce) can apple pie filling 1 tablespoon sugar 2 tablespoons cream cheese, room temperature 1 tablespoon milk 1 tablespoon powdered sugar 1/2 teaspoon pumpkin pie spice Instructions: Preheat the oven to 350 degrees F. Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter. In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve.
Zucchini Lasagna 1 tablespoon olive oil One 20-ounce package cremini mushrooms, sliced 2 cloves garlic, minced 15 ounces spinach, rinsed and drained 3 large zucchinis (about 1 1/2 pounds) 1 pound mozzarella 6 fresh basil leaves 2 tablespoons fresh flat-leaf parsley leaves 3 cups low-fat cottage cheese 1 cup freshly grated Parmesan 2 eggs, beaten Salt, to taste Freshly ground black pepper, to taste Two 24-ounce jars store-bought marinara sauce Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside. Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using. Grate the mozzarella cheese and set aside. Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well. To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara. Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
Banana-Almond-Chocolate Quick Bread with Cream Cheese Glaze 1/2 cup melted unsalted butter, plus more, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup semisweet chocolate chips 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup mashed bananas (about 2 medium) 1/2 cup confectioners' sugar 1 1/2 tablespoons cream cheese, at room temperature 1 tablespoon milk 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Summer Fruit Tartlets with Coconut and Oat Crust 1 cup dried unsweetened shredded coconut 1 cup old-fashion rolled oats 1/4 teaspoon sea salt 1 1/2 cups whole spelt flour 1/4 cup melted extra-virgin coconut oil 5 tablespoons maple syrup 2 teaspoons vanilla extract 1 1/2 cups plus 1 tablespoon apricot nectar or apple juice 5 teaspoons agar flakes 1 1/2 teaspoons arrowroot powder 1 teaspoon vanilla extract 1 large apricot, pitted, quartered and thinly sliced 8 cherries, pitted and sliced 2 fresh figs, halved and thinly sliced 1 large kiwi, peeled, quartered and thinly sliced 1 medium plum, pitted, quartered and thinly sliced 1/2 cup blueberries 1/2 cup black raspberries 1/2 cup raspberries Instructions: For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes. Set aside to cool. Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside. Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour and stir to combine. Drizzle in the coconut oil and mix until evenly combined. Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together. The dough should hold together without being too sticky. If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture. Press some dough into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes. Remove from the oven and set aside to cool. For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot. Bring to a boil over high heat while whisking. Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes. Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture. Return to a boil, then remove from the heat and stir in the vanilla. Set to thicken and cool slightly, 10 minutes. For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells. Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled. Store in the refrigerator until ready to serve.
Sweet Cherry Pepper Relish 2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional 1/2 cup chopped fresh pineapple 2 stalks celery, chopped 1 clove garlic, grated on a rasp grater 1/4 cup extra-virgin olive oil Kosher salt Instructions: Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.
Caramel Peanut Popcorn Baseballs 4 cups caramel coated popcorn (recommended: Cracker Jack) Plastic food storage bag, gallon size 1 package, 2 ounces, chopped nut topping, available on baking aisle 2 pints vanilla ice cream Optional garnishes: caramel sauce, canister whipped cream, maraschino cherries Instructions: Place the popcorn in a food storage bag and crush with a small skillet. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15 seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls. You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.
Individual Corn Spoon Breads Nonstick baking spray with flour 3/4 cup yellow cornmeal 1/2 cup all-purpose flour 3 large eggs, separated 1 teaspoon kosher salt 1/4 teaspoon baking powder One 14.75-ounce can creamed corn 2 whole scallions, white and green parts, chopped 1 small chipotle in adobo, finely chopped Instructions: Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray. Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain. Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.
Kashmiri Pilaff 4 tablespoons vegetable oil 3/4 teaspoon cumin seeds 1 (3-inch) piece cinnamon stick 3 whole cloves 3 green cardamom pods* 1 bay leaf 1 onion, sliced 1 tablespoon chopped blanched almonds 2 teaspoons raisins 7 ounces basmati rice, washed until the water runs clear, drained 2 cups water Pinch saffron threads, soaked in 2 tablespoons hot water 2 ready-to-eat dried figs, chopped, plus extra to serve Kosher salt and freshly ground black pepper 1 tablespoon chopped walnuts or pistachios Instructions: Heat the oil in a nonstick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the almonds and raisins, and cook for another 2 to 3 minutes. Add the rice, and stir well to coat it in the spiced oil. Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes. Reduce the heat to low, and cover the pan with a lid. Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite. Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir. Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve.
Cajun Cheeseburger with Grilled Onions and Praline Bacon 5 pounds yellow onions 1/2 cup canola oil Kosher salt 5 pounds bacon 1/2 pound (2 sticks) unsalted butter 1 pound light brown sugar 1 cup molasses 1 cup yellow mustard 2 tablespoons Louisiana-style hot sauce 3 tablespoons medium grind black pepper 3 teaspoons cayenne pepper 3 teaspoons ancho chili powder 3 teaspoons garlic powder 3 teaspoons onion powder 3 teaspoons smoked paprika 20 pounds 80/20 ground beef 3 pounds grated Cheddar 60 hamburger buns Potato chips, for serving Instructions: Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl. Heat a flat top grill to high heat. Saute the onions until caramelized and soft. Reserve. Slice the bacon strips into thirds, crossways. Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a rimmed baking sheet and reserve. Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon. Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce. Reserve. Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl. Form the ground beef into 60 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with some of the Cajun rub. Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt. Toast the burger buns. Place the burgers on the bottom parts of the buns. Top with the onions, praline bacon and top parts of the buns. Serve with the potato chips and dipping sauce.
Nopal Timbale 4 cups halved lengthwise and cut into strips nopales pieces 3 teaspoons olive oil 2 cloves chopped garlic 1 red onion, finely sliced 5 dried guajillo 2 roasted red bell peppers, peeled and cut in strips 5 tablespoons chopped cilantro Salt and pepper 30 cleaned king prawn 10 blades lemongrass Balsamic syrup (reduced balsamic vinegar) Cilantro oil Carmelized onions Sun-dried tomatoes Chili oil (infused oil) Instructions: Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool. Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper. Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.
Fettuccine Alfredo 1 pound dried fettuccine 6 tablespoons unsalted butter 1 shallot, minced 1 cup heavy cream 1 cup finely grated Parmigiano-Reggiano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Fresh parsley, for garnish, optional Instructions: Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
Tea Cakes with Earl Grey Icing 6 ounces bittersweet chocolate, chopped 2 sticks unsalted butter, cut into pieces 1 1/2 cups sugar 3/4 cup cake flour 1/2 teaspoon salt 4 large eggs 1/2 teaspoon vanilla extract 1 cup sugar 4 large egg whites 1 teaspoon fresh lemon juice Pinch of salt 2 bags Earl Grey tea Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack. Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.
Vegan Artichoke Arancini 3 tablespoons extra-virgin olive oil 3 shallots, minced 1 clove garlic, minced 1/2 teaspoon kosher salt 1 cup Arborio rice 1 cup dry white wine, such as pinot grigio 1 tablespoon soy sauce 1 cup unsalted vegetable broth 3/4 cup chopped (1/4-inch pieces) marinated artichoke hearts 1/4 cup fresh basil leaves, chopped 1 cup extra-virgin olive oil 1 cup vegetable oil 1/2 cup all-purpose flour 1/2 cup unsweetened almond milk 1 cup breadcrumbs 1 jar marinara sauce, warmed, for dipping, optional Instructions: For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes. For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer. Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice. In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels. Serve with marinara for dipping, if desired.
Shallot Mashed Potatoes with Garlic 4 to 5 medium Burbank russet (Idaho) or Yukon gold potatoes, peeled, and sliced 1/3-inch-thick 3 medium shallots, crushed, plus5 shallots, finely minced 2 cloves garlic, crushed, 2 cloves garlic, finely minced 2 teaspoons and 2 teaspoons salt 1/2 teaspoon cider vinegar 3 tablespoons butter 1/4 teaspoon white pepper 1 cup heavy or whipping cream 1/2 to 1 cup half-and-half or milk Instructions: Precook the potatoes by heating enough water (about 6 cups) to cover them in a large pot over high heat until hot but well below a simmer. Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar. The potatoes will cool the water down to about 160 degrees. Cook at about this temperature, well below a simmer, for about 20 minutes. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate. When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan. Stir in 2 teaspoons salt and the white pepper. Add the cream and half-and-half and heat gently. Set aside. To finish cooking, add water to the cool potatoes if necessary, bring to a boil, and simmer until fork-tender, about 5 minutes at a simmer. Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out. To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl. Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes. Taste and add more salt or pepper as needed. Serve immediately. Make ahead and serve hot: Make complete mashed potatoes 1 day ahead, refrigerate overnight, cover tightly with foil and heat for 40 minutes in a 325 degree oven. Serve.
Wake and Cake Blueberry Breakfast Cake Melted unsalted butter, for buttering the pan 3/4 cup granulated sugar 1/2 cup old-fashioned rolled oats 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook's Note) 1 1/4 cups blueberries, plus more for topping 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup plain yogurt One 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 cup confectioners' sugar 1/4 cup blueberry preserves, for topping Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan. Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl. Whisk together the oil, yogurt, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more. For the frosting: Meanwhile, beat the yogurt and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use. Slice the cooled cake in half horizontally to make 2 rounds. Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.
Asian-Spiced Baby Back Ribs 1 orange Kosher salt 3/4 cup packed light brown sugar 1 piece star anise 1 teaspoon pickling spice 2 slices ginger, plus 1 teaspoon grated peeled ginger 3 1-pound racks baby back pork ribs 2 teaspoons vegetable oil 1 clove garlic, grated 1/4 cup dry sherry 1/3 cup low-sodium chicken broth 1/3 cup balsamic vinegar 1/4 cup low-sodium soy sauce Freshly ground black pepper 1/4 teaspoon cayenne pepper Instructions: Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight. Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.) Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce.
Strawberry, Lemon and Basil Mimosa 3/4 cup packed fresh basil leaves Juice from 2 large lemons (about 1/2 cup fresh lemon juice) 1/2 cup agave or honey 8 medium fresh or frozen strawberries, thawed and sliced One 750ml bottle Prosecco, chilled 1/2 cup soda water or sparkling water, chilled Instructions: Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.
Goat Cheese Fondue on Country-Style Bread 3 small crottins de Chavignol, or about 7 ounces Montrachet cheese 3 1/2 pounds Gruyere or Swiss cheese 1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon 1 clove garlic 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons strong Dijon mustard 2 tablespoons Marc de Bourgogne, Grappa or Cognac 6 thick slices country-style bread 6 sprigs fresh savory or thyme Freshly ground white pepper Instructions: Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.
Angel Hair Pasta with Chicken and Avocado Pesto 1/4 cup olive oil, plus more to coat the skillet 4 boneless, skinless chicken breasts Salt and freshly ground black pepper to taste 1 pound angel hair pasta 1 large bunch fresh basil leaves (about 3 ounces) 1/2 cup walnuts 2 ripe avocados, pitted and peeled 1 1/2 tablespoons freshly squeezed lemon juice 4 cloves garlic Instructions: Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste. Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.
Wedding Barbie - Blini with Caviar 1 teaspoon dry yeast 1/4 cup warm water 1 cup whole milk 3 tablespoons melted butter 1/4 cup all-purpose flour 1 1/2 cups buckwheat flour 1/4 teaspoon salt 1/4 cup buttermilk 2 egg whites, whipped to stiff peaks Cooking spray Creme fraiche, for serving 1/8 cup caviar or fish roe, plus more if desired Instructions: In a large bowl mix the yeast and warm water and allow to sit for 5 minutes. Whisk in the whole milk and melted butter. Add the all-purpose flour, buckwheat flour, and salt, and mix well. Cover and let the mixture to rise in a warm place until doubled in size, about 2 hours. When the dough has risen and doubled in size add the buttermilk and fold in the whipped egg whites until well mixed. Heat a large skillet over medium heat and coat with the cooking spray before beginning to make the pancakes. Add tablespoons of batter to the skillet, forming 1-inch diameter pancakes (or larger, if you like) and cook until golden brown on 1 side then flip them over and do the same on the other side. Remove from pan allow to cool on a platter. Repeat with remaining batter. Top with creme fraiche and caviar and serve.
Potato and Zucchini Frittata 1 small russet potato, peeled and cut into 1/2-inch cubes 4 large eggs 2 egg whites 2 tablespoons coarsely chopped fresh cilantro leaves 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 tablespoon olive oil 1 garlic clove, minced 1 small onion, finely chopped 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel 1/2 cup queso fresco (2 ounces) 2 strips cooked crumbled turkey bacon, optional Instructions: Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl. Preheat the oven broiler to medium-high. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Peanut S'mores Magic Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 18 graham crackers One 14-ounce can sweetened condensed milk 2 cups milk chocolate chips 1 cup peanut butter chips 1 cup cocktail peanuts One 10-ounce bag marshmallows Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil. Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top. Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.
Throwdown's Matzo Ball Soup 6 tablespoons chicken fat 3 tablespoons finely chopped chives 4 large eggs 1/4 cup finely chopped fresh dill 2 tablespoons seltzer water 1 teaspoon sugar 1 1/4 teaspoons kosher salt 1/4 teaspoon ground black pepper 1 cup unsalted matzo meal 2 large yellow onions, quartered 3 carrots, cut into 2-inch pieces 3 stalks celery, cut into 2-inch pieces 2 bay leaves 1 teaspoon white peppercorns 1 small bunch parsley 10 sprigs fresh thyme 1 (3-pound) chicken 3 lbs chicken bones, neck included Water 2 jalapeno peppers, roasted and slit Salt and freshly ground black pepper Chopped fresh dill leaves Instructions: For the matzo balls: Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly. In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve. For the chicken stock: Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids. Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.
Candy Cane Pavlova 2 pints vanilla ice cream 1 teaspoon peppermint extract 1/4 cup crushed candy canes, plus more for topping 4 large egg whites 1 1/4 cups superfine sugar Pinch of salt Red food coloring Instructions: Prepare the ice cream: Let the ice cream soften slightly at room temperature, 5 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute. Add 1/2 teaspoon peppermint extract and the crushed candy canes and beat until just incorporated, about 30 seconds. Transfer to a small metal baking dish or loaf pan, cover and freeze until firm, 1 to 2 hours. Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Using a bowl or cake pan as a guide, trace an 8-inch circle onto the parchment with a pencil, then flip the parchment over (the circle should still be visible); set aside. Make the meringue: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat; remove from the heat. Combine the egg whites, sugar and salt in a large heatproof bowl and set over the hot water (do not let the bowl touch the water). Whisk until the egg whites are foamy and hot, about 5 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until stiff and shiny, about 10 minutes. Beat in the remaining 1/2 teaspoon peppermint extract until combined. Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip. Pipe in a tight spiral onto the prepared parchment-lined baking sheet, starting in the middle of the circle and working toward the outer edge. Pipe more meringue around the outer edge of the circle to build up the side about 2 inches high. Dip a small paintbrush or toothpick in the food coloring, then drag it around the meringue spiral to create streaks. Repeat several times. Bake until the meringue is just firm but not brown, about 1 hour. (If it starts browning, reduce the oven temperature to 275 degrees F.) Transfer to a rack and let cool completely. (The meringue will continue to harden as it cools.) Carefully invert the meringue onto a platter and gently peel off the parchment. Invert again and set on the platter. Top with scoops of the prepared peppermint ice cream and sprinkle with more crushed candy canes. Freeze until ready to serve, up to 2 days.
Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette 1 9-inch refrigerated pie crust 2 chicken breast halves, cooked and diced 1 cup ricotta cheese 1/2 cup shredded Cheddar 1/4 cup plus 2 tablespoons grated Parmesan 2 eggs, lightly beaten 2 teaspoons Dijon mustard 1/4 cup freshly chopped parsley leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (14-ounce) can diced tomatoes, drained 1/4 cup packed fresh basil leaves 1 teaspoon garlic powder 1 tablespoon red wine vinegar 2 teaspoons olive oil 4 to 6 cups mixed lettuce greens Instructions: Preheat oven to 375 degrees F. Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside. In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown. Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.
Radicchio Bagna Cauda Kosher salt 2 heads radicchio, cut into quarters 8 cloves garlic 6 anchovy fillets, rinsed 1/4 cup extra-virgin olive oil, plus more for drizzling 4 tablespoons unsalted butter, softened 1/4 cup heavy cream 2 teaspoons truffle oil 2 tablespoons chopped fresh parsley 1 teaspoon finely grated lemon zest Flaky sea salt, for sprinkling Instructions: Dissolve 2 tablespoons kosher salt in a large bowl of water. Add the radicchio and soak, 45 minutes, using a plate to keep it submerged. Drain the radicchio, shake off any excess water and pat dry. Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor. Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool. Return the garlic-anchovy mixture to the mini food processor. Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined. Cover and refrigerate until ready to use. Preheat the broiler. Brush a 9-by-13-inch flame-proof baking dish with about 1 teaspoon of the sauce. Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish. Top each piece with 2 more teaspoons sauce and broil until the radicchio is crisp and browned and the sauce is bubbly, 5 to 8 minutes. Sprinkle with sea salt and drizzle with olive oil.
Blue Cheese-Pear Ice Cream 1 cup sweet late harvest Riesling, Muscat, Sauternes or Montbazillac 1/2 cup pear nectar 2 tablespoons sugar 1 pound firm-ripe Anjou pears, peeled, cored, and chopped 1 teaspoon fresh lemon juice 2 cups heavy cream 4 large egg yolks 4 ounces Danish Blue, or other creamy blue cheese, rind removed and crumbled Pinch salt Honey Toasted chopped walnuts Phyllo cookies, recipe follows 2 sheets phyllo dough 2 tablespoons melted unsalted butter 2 tablespoons chopped walnuts 2 tablespoons sugar Instructions: In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours. In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours. Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve. Preheat oven to 350 degrees F. Grease a baking sheet and set aside. Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles. Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.
Lentil Avocado Salad Extra-virgin olive oil 2 ribs celery, finely diced 1 carrot, peeled and diced 1/4 sweet onion, finely diced 2 cups French green lentils, picked over for stones and rinsed 1 bay leaf Kosher salt and freshly ground black pepper 3 tablespoons balsamic vinegar 1 teaspoon agave syrup 1/4 teaspoon dried red pepper flakes 1/2 lemon, zested and juiced 1 avocado, pitted and diced 1/4 cup dried cranberries, roughly chopped Chopped fresh flat-leaf parsley, for garnish Instructions: In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool. While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.
Braised Collard Greens on Grits Cakes 4 cups low-sodium canned vegetable broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper, plus more to taste 1/2 teaspoon cayenne pepper 1 cup instant white grits 1/2 cup shredded Monterey Jack Instant flour, for dredging (recommended: Wondra) 1/4 cup olive oil 4 cups Smoked Turkey Stock, recipe follows 1 large bunch collard greens, stemmed and chopped 2 teaspoons cider vinegar 1 pound smoked turkey wings 1 large onion, chopped into 1-inch pieces 1 large carrot, sliced into 1/2-inch pieces 1 rib celery, sliced into 1-inch pieces 10 black peppercorns, ground 1 tablespoon hot red pepper sauce Instructions: Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper. Set aside. Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour. Bring the smoked turkey stock to a boil in a medium saucepan over high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from heat and add the cider vinegar. Keep warm while frying the grits cakes. When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate. Top each grits cake with some of the braised greens and serve. Bring 3 quarts of water to a boil in a large pot. Add all the ingredients, reduce heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container. If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the ice bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months. Yield: approximately 2 1/2 quarts
English Tea Cake and Russian Tea 1 1/2 ounce wet yeast 1/2 cup plus 1 teaspoon sugar 1 cup milk, at room temperature 1/2 cup warm water 6 cups flour, plus more for kneading, sifted and kept in a warm place 1 teaspoon freshly ground salt 3/4 cup butter 3/4 cup dried fruit 1/8 cup mixed citrus peel 1/4 cup sugar 1/4 cup cold water Instructions: Combine yeast and 1 teaspoon sugar in a small bowl. Let stand for 10 minutes. Combine milk and water in a pot; heat until lukewarm. In a large bowl, combine flour and salt. Rub in butter with fingertips. Add yeast mixture and remaining sugar. Gradually add the warmed milk. Blend until the dough becomes elastic and starts to pull away from the sides of the bowl. Mix in the fruit and peel. Turn dough onto a lightly floured board and knead until smooth and pliable. Dust inside of a warm bowl; place dough in it. Cover with a lightly floured clean towel. Leave in a warm place, about 100 degrees F., until doubled in bulk, about 1 1/2 hours. Turn dough out onto lightly floured board. Gently knead; do not overwork. Cut dough into 6 even pieces. Shape into even, smooth rounds. Place cakes onto a baking sheet and cover with a towel. Let rest another 30 minutes. Meanwhile, preheat oven to 450 degrees F. Once rested, bake cakes for 30 minutes. To make glaze: dissolve 1/4 cup sugar in water over low heat. Brush over hot cakes. Cool and serve.
Vegan Samosa Galette 3/4 cup (180 milliliters) coconut oil 1 1/2 cups (200 grams) all-purpose flour, plus more for dusting 1 1/2 teaspoons ground turmeric 1 teaspoon salt 6 tablespoons (90 milliliters) ice water, plus more if needed 1 1/2 teaspoons white vinegar 4 to 5 medium (about 1 kilogram) yellow flesh potatoes, peeled and quartered Kosher salt 1 tablespoon (15 milliliters) canola oil 2 teaspoons coriander seeds, lightly crushed 1 teaspoon cumin seed, lightly crushed 3/4 teaspoon fennel seeds, lightly crushed 1 tablespoon garam masala 1/2 teaspoon cayenne pepper 1/2 to 1 green chile, such as a jalapeño, finely minced 1 tablespoon finely minced ginger 2 garlic cloves, finely minced 3/4 cup (90 grams) frozen peas Freshly ground black pepper 1/2 to 3/4 cup (125 to 185 milliliters) vegetable stock Coconut oil, melted, optional Cilantro, for serving Tamarind sauce and/or mango chutney, for serving Instructions: For the pastry: Measure out the coconut oil and spread out onto a piece of parchment paper. Place this into the freezer for about 30 minutes to freeze until very firm and cold. Pulse together the flour, turmeric and salt in the bowl of a food processor. Break the frozen coconut oil into pieces, add into the flour and pulse until the fat is broken up into pea-sized pieces, 5 to 10 times. Mix the water and vinegar together. Turn the flour mixture into a large mixing bowl and using a wooden spoon, gently mix in the water and vinegar mixture to form a shaggy dough, adding more water if needed so it holds together. Press the dough into a ball and transfer to a piece of plastic wrap. Wrap the dough, flatten into a rough disk and place in the fridge for 45 minutes or up to 1 day. For the filling: Cover the potatoes with 1 inch of cold water, season with salt and bring to a boil over high heat. Cook until the potatoes are tender, about 15 minutes. Drain and allow them to steam dry until they are cool enough to handle. Break apart the potatoes into small bite-size pieces and set aside. Heat the oil over medium heat in a large skillet. Add the coriander seeds, cumin seeds and fennel seeds and cook for 15 to 30 seconds to toast. Stir in the garam masala, cayenne and chile. Season with salt and cook for about 1 minute. Add the ginger and garlic and cook for 30 seconds, then add in the potatoes and peas. Season with salt and pepper. Stir to combine, then add in enough vegetable stock to moisten the mixture and loosen any bits stuck on the pan. Set the filling aside to cool to room temperature. Set the oven rack to the lowest position, preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Lightly dust a work surface with flour and roll out the pastry into a 1/2-centimeter (1/4-inch) thick circle. Place the pastry onto the prepared baking sheet. Transfer the filling into the center of the pastry and spread into an even layer, leaving about a 3-inch border all the way around. Fold the edges over the filling to form the galette and, if desired, brush the pastry with a little melted coconut or canola oil. Bake the pie on the bottom rack for 35 to 40 minutes or until the pastry is golden brown and crisp. Allow the pie to cool slightly and serve scattered with fresh cilantro and tamarind sauce or mango chutney.

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