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Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs 2 large heads garlic, whole and unpeeled Approximately 1 quart (1.1 litres) chicken stock 1 tablespoon olive oil 3 shallots or 2 medium onions, finely chopped 2 cloves garlic, finely chopped 1/2 head celery, finely chopped 14 ounces (400 grams) risotto rice 2 wine glasses dry white vermouth or dry white wine Sea salt 1 good handful fresh thyme, leaves picked Freshly ground black pepper 2 1/2 ounces (70 grams) butter 4 ounces (115 grams) freshly grated Parmesan 51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped 2 handfuls coarse fresh bread crumbs Olive oil Instructions: For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes. Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock. Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.
Chocolate Chestnut Buche de Noel 7 ounces bittersweet or semisweet chocolate, chopped 1 small can, 250 grams, Chestnut Cream or Sweetened Chestnut Puree 1/3 cup rum Buttercream, recipe follows 1 Genoise sheet cake, baked Meringue Mushrooms, recipe follows Sprigs of fresh Pine or Holly Instructions: Place chocolate in a small bowl with 1/4 cup water. Set bowl in a pan of barely simmering water, stirring frequently until melted and smooth. Set aside to cool. Combine 1/2 cup, or more to taste, of chestnut cream into 1 slightly rounded cup of buttercream. Set aside. Assemble the Buche: Peel parchment liner from cake. Lift foil under cake and invert it onto a second sheet of foil. Remove the original foil, peeling away the browned genoise \skin\ stuck to it. Moisten the cake with the rum, using a pastry brush. Spread chestnut buttercream evenly over the cake. Roll the cake tightly, the long way, into a \log\ using the foil to aid you if necessary. Wrap log tightly in foil. Freeze until hard, or at least firm. The firmer the cake, the easier it will be to decorate. Log may be completed to this point, and kept frozen, up to 6 weeks. Stir chocolate mixture into remaining buttercream and refrigerate or freeze until needed. Finish and Decorate the Buche: Soften reserved chocolate buttercream and beat just until smooth. Unwrap the frozen log. Trim a fraction of an inch from each end to even the edges. Spread the log with most of the reserved chocolate buttercream. Do not frost the ends. Use a fork to texture the buttercream so that it resembles the bark of a tree. Dip a sharp knife in hot water, then wipe dry. Cut the diagonal \stump\ off each end of the log. Set stumps aside. Transfer log to a serving platter. Affix stumps to the log. Cover bare spots with buttercream. Use the fork to touch up the bark effect as necessary. Decorate with sprigs of pine and meringue mushrooms. Store in the refrigerator. For best flavor and texture, remove Buche from the refrigerator at least an hour before serving.
Grilled Polenta Crackers with Roasted Pepper Salsa 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices 1/4 cup extra-virgin olive oil, eyeball it 3 roasted red peppers, drained well, 1 large jar, 16 ounces 1/2 cup calamata black olives, pitted 2 tablespoons capers 3/4 cup flat-leaf parsley, a couple of handfuls 1/2 white onion 1 clove garlic 1/2 teaspoon red pepper flakes Instructions: Preheat grill pan to high. Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
Baked Onion Rings 1 large sweet onion, sliced into 1/2-inch rounds 1 cup nonfat buttermilk 1/4 cup cornstarch 1/3 cup all purpose flour 3/4 cup yellow cornmeal 1/4 finely grated Parmesan cheese 1 Tablespoon Miss Brown\u2019s House Seasoning (recipe follows) Olive oil cooking spray 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Lightly spray the parchment paper with olive oil cooking spray. Stir together the buttermilk and cornstarch in a shallow bowl. Stir together the flour, cornmeal, Parmesan cheese and House seasoning in a baking dish. Coat the onion slices by placing each slice into the buttermilk mixture allow excess to drip before coating in the seasoned cornmeal. Then place the coated rings in a single layer on the baking sheets. Repeat until all onion rings are coated. Give the onion rings a light spray with non-stick baking spray. Bake until golden brown, about 20-25 minutes flipping once halfway through and serve hot. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Omelet with Onions, Zucchini, and Fontina Extra-virgin olive oil 1/4 cup diced onions, cut 1/4-inch Kosher salt 1/4 cup diced zucchini, green part only, cut 1/4-inch 2 eggs, beaten until smooth with 2 tablespoons water, seasoned lightly with salt 1/2 cup grated fontina cheese 1 tablespoon finely chopped fresh chives, divided Mesclun Salad with Balsamic Vinaigrette, recipe follows 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1/2 clove garlic, smashed and finely chopped Kosher salt 1 1/2 cups mesclun mix 1/2 cucumber, peeled, sliced and slices cut in half 1/2 cup cherry tomatoes, cut in half 1/4 small red onion, thinly sliced 1 small block Parmigiano-Reggiano Instructions: Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes. Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes. Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat \scrambled egg\. Swirl the pan around occasionally to loosen the eggs from the bottom of the pan. When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat. Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure. Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter. Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette. For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout. When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous. Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed. To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.) Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy. Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.
Sourdough, Wild Mushroom, and Bacon Dressing 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) 1/2 pound shiitake mushrooms, stems removed, coarsely chopped 1/2 pound oyster mushrooms, coarsely chopped 1/2 pound cremini mushrooms, thinly sliced 4 tablespoons canola oil, divided Salt and freshly ground black pepper 3/4 pound slab bacon, cut into 1/2-inch dice 1 large Spanish onion, finely diced 5 cloves garlic, finely chopped 3 to 5 cups homemade chicken stock or low sodium canned chicken broth 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh thyme leaves 1/2 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl. Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes. While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette 1 cup broccoli florets 1 cup cauliflower florets 1 cup chopped carrots 1 cup chopped celery 1 cup chopped cucumber 1/2 cup sliced stuffed green olives 2 tablespoons chopped fresh parsley leaves 1/2 cup cranberry sauce, chunky or jellied 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard Salt and ground black pepper Instructions: In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.
Cannoli with Chocolate Drizzle 1 cup whole milk ricotta cheese 1/2 cup confectioners' sugar 4 ounces goat cheese 1 orange, zested 1 vanilla bean 6 large cannoli shells, premade 12 ounces bittersweet chocolate, melted Instructions: In a food processor add ricotta, sugar, goat cheese, orange zest and vanilla. Pulse until incorporated, do not over mix. Place filling into a resealable plastic bag and cut the tip off to create a piping bag. Fill each shell with the cannoli filling and drizzle with melted chocolate.
Sweet Roll Bread Pudding Nonstick cooking spray, for the baking dish 24 Hawaiian sweet dinner rolls 1 1/2 cups plus 2 tablespoons heavy cream 1/4 cup turbinado sugar 1 1/2 cups milk 1 1/4 cups granulated sugar 2 tablespoons pure vanilla extract 5 large eggs plus 5 yolks Pinch of kosher salt 7 ounces strawberries (about 6 medium), sliced 1/2 pint blueberries 1/2 pint blackberries 3/4 cup plus 2 tablespoons granulated sugar 3 tablespoons lemon juice (about 1 lemon) 1/2 cup heavy cream Instructions: For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar. Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes. Preheat the oven to 325 degrees F. Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes. For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour. Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use. Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream.
Crispy Fish and Taro 'Chips' With Guava Dipping Sauce 1/4 cup naturally brewed soy sauce 1 tablespoon minced garlic 1 tablespoon minced ginger 2 lemons, juiced 1/4 cup canola oil 2 serrano chiles, de-stemmed, minced 2 to 3 pounds mixed whole fish, evicerated and scaled 1 large onion, sliced 5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish 1/2 cup sake 1 cup fresh pineapple juice 2 limes, juiced 1/4 cup macadamia nut oil 1 large taro, cut into large rounds, 1/4-inch thick 2 cups rice flour Pink salt and black pepper 1/2 cup chopped parsley Canola oil, to cook Instructions: In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor. In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt. On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.
Rosemary Gin Fizz 3/4 cup sugar 4 rosemary sprigs 1/4 cup gin 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice About 1/4 cup seltzer 1 small rosemary sprig Instructions: For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks. For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.
Apple, Pecan and Blue Cheese Salad 12 ounces salad greens (spring mix) 1/2 cup dried cherries 1/2 cup pecan halves 6 ounces blue cheese chunks 2 whole apples, cored and sliced very thin 1/4 cup olive oil 1 tablespoon (heaping) Dijon 1 tablespoon maple syrup 1 teaspoon apple cider vinegar (or more to taste) Salt and freshly ground black pepper Instructions: Add the greens, cherries, pecans, cheese and apples into a large salad bowl. Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
Marinara Makeover Chicken Tikka Masala 2 cups whole milk yogurt 3 tablespoons hot curry powder 1 heaping tablespoon grated fresh ginger 6 cloves garlic, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 2 tablespoons unsalted butter 1 medium onion, chopped One 24-ounce jar marinara 1 1/2 cups half-and-half Kosher salt Chopped fresh cilantro, for serving Steamed basmati rice or naan, for serving Instructions: Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight. Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt. Sprinkle with cilantro and serve with basmati rice or naan.
Two-Ingredient Pizza Dough 2 cups self-rising flour, plus more for dusting 1 cup full-fat Greek yogurt Pizza sauce and shredded mozzarella, for topping Instructions: Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F. Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable. Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top. Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.
Pasta Dough 1 pound all-purpose flour, plus more for dusting Pinch kosher salt 4 large eggs 2 tablespoons extra-virgin olive oil Instructions: Combine the flour and salt in a bowl and mix. Form a well in the center of the flour mixture. Place the eggs, extra-virgin olive oil and 1 tablespoon water in the well. Mix the egg mixture with a fork and slowly incorporate the flour until it becomes a ball of dough. The dough should be tacky, but not wet. Turn the dough out onto a floured work surface and knead the dough until it is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour. Roll out the dough into thin sheets using a pasta machine. Cut the pasta into desired shapes or cut into sheets for ravioli.
Roast Chicken with Vegetables 8 tablespoons (1 stick) butter, softened 1 teaspoon Dijon mustard 2 cloves garlic, minced 1 tablespoon lemon juice Grated zest of 1 lemon 1/2 teaspoon chopped fresh rosemary 1/8 teaspoon salt 1/4 teaspoon freshly ground pepper 2 broiler chickens, 3 to 3 1/2-pounds each, cut into quarters 2 large spanish onions, thinly sliced 3 small carrots, peeled and cut into 1/2-inch dice 1 large turnip, peeled and cut into 1/2-inch dice Instructions: Preheat the oven to 400 degrees. Using a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in the mixing bowl until well blended. Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily. Reserving 2 tablespoons, spread the herbed butter under the skin. Lightly spread the remaining butter over the chicken pieces. Put the onions, carrots, turnip, and the rest of the garlic into the roasting pan. Place the chicken on the bed of vegetables. Roast for 40 to 45 minutes, until the chicken is golden brown and cooked through. Serve 2 pieces of chicken with roasted vegetables per person.
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar 2 1/2 pounds Swiss chard 1/2-pound slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt Freshly ground black pepper 1/4 cup Serrano Chile Vinegar, recipe follows 10 serrano chiles 2 cups white wine vinegar Kosher salt Instructions: Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top. Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly. Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.
Portuguese Sweet Bread 1/2 cup unbleached bread flour 1 tablespoon granulated sugar 2 1/4 teaspoons instant yeast 1/2 water, at room temperature 6 tablespoons granulated sugar 1 teaspoon salt 1/4 cup powdered milk 2 tablespoons unsalted butter, at room temperature 2 tablespoons vegetable shortening 2 large eggs 1 teaspoon lemon extract 1 teaspoon orange extract 1 teaspoon vanilla extract 3 cups unbleached bread flour About 6 tablespoons water, at room temperature Instructions: To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse. To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size. Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap. Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.) Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown. Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
G. Garvin's Green Beans 3 tablespoons minced shallots 1 tablespoon minced garlic 2 large potatoes, diced Kosher salt and black pepper 1 pound green beans, trimmed 1 tablespoon olive oil 2 tablespoons butter Instructions: Bring a large stockpot of salted water to a boil. Add the green beans and cook until bright green, approximately 1 minute. Remove the green beans from the pot and place them into an ice bath. Heat the oil and 1 tablespoon of the butter in a large saute pan over medium heat. Add the shallots and garlic and cook, stirring to mix well until the shallots are softened, 3 to 4 minutes. Add the potatoes and remaining tablespoon of butter and sprinkle with salt and pepper. Cook the potatoes, stirring occasionally, until just tender, about 10 minutes. Add the green beans to the pan and cook until they are heated through, 3 to 4 minutes more. Season with salt and pepper.
Fresh Fruit and Granola 8 ounces nonfat yogurt 1 banana, sliced 1/4 cup washed and chopped strawberries 1/4 cup blueberries, washed, optional 1/4 cup peeled and chopped mango, optional 2 tablespoons granola Instructions: Place the yogurt in a bowl and mix in the chopped or sliced fruit of choice. Serve with a mint leaf and a sprinkling of granola.
German Potato Balls 6 medium potatoes, cut into 1\ dice. 1 cup water 1 stick butter 1 cup flour 2 eggs Fat for frying Instructions: Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable. Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out. In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat. Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown. Remove and drain. Salt to taste. Eat while hot.
Sunrise Surprise Smoothie 1 packet Classic French Vanilla Flavor Carnation® Breakfast Essentials™ Complete Nutritional Drink 1 cup skim milk 1 banana 1 to 2 tablespoons frozen concentrated orange juice 1 teaspoon honey 3 to 4 ice cubes Instructions: Place milk, Carnation® Breakfast Essentials™ Drink, and banana in blender. While it's blending, add frozen orange juice, honey and ice. Blend until smooth. Makes 1 large smoothie or 2 if you feel like sharing!
Key Lime Pie 3 large eggs, separated 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/2 cup lime juice 2 or 3 drops green food coloring 1 (9-inch) unbaked pie crust 1/4 teaspoon cream of tartar 1/3 cup sugar Instructions: HEAT oven to 325 degrees F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Stir in food coloring, if desired. Pour into unbaked pie crust. BAKE 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F. BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. BAKE an additional 15 minutes. Cool 1 hour. Chill at least 3 hours. Calories 360,Total Fat Grams9,Calories From Fat 127,Saturated Fat Grams 7.1,Saturated Fat Grams Pct DailyValue 35,CholesterolMilligrams 32,SodiumMilligrams 226,Sodium Milligrams Pct Daily Value 9,Potassium Milligrams 99,Potassium Milligrams Pct Daily Value 3,Total Carbohydrates Grams 23.1,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.5,Protein Grams 4.1,Protein Grams Pct Daily Value 8,Vitamin A Pct Daily Value 8,Calcium Pct Daily Value 3,Thiamin Pct Daily Value 10,Niacin Pct Daily Value 8,Folate Pct Daily Value 14,Magnesium Pct Daily Value 4, **Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\
Hash Browns 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 tablespoons olive oil 8 medium all-purpose potatoes, boiled, peeled and diced small Kosher salt and freshly cracked black pepper, to taste 1 tablespoon unsalted butter, melted Instructions: In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes. Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately.
Shrimp Ceviche \Cocktail\ 1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound) 1/2 medium white onion, chopped into 1/4-inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish 1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo) About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness) 1 cup peeled, diced cucumber or jicama (or 1/2 cup each) 1 small ripe avocado, peeled, pitted and cubed Salt Several lime slices, for garnish Tostadas or tortilla chips or saltine crackers, for serving Instructions: Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour. The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately. Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.
Spiced Bar Nuts with Orange Bitters Nonstick cooking spray 2 tablespoons honey 2 tablespoons light brown sugar 1 tablespoon ground garam masala 2 teaspoons red chile flakes 1 teaspoon fennel seeds 1 tablespoon orange bitters 1 tablespoon kosher salt 4 cups mixed unsalted raw nuts (cashews, walnuts, pecans and almonds, or whatever your favorite nuts are) Fleur de sel, for finishing Instructions: Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper and nonstick spray, or line it with a silicone baking mat. In a large bowl, combine the honey, brown sugar, garam masala, chile flakes, fennel seeds, orange bitters and kosher salt. Stir to combine. Add the mixed nuts and toss well. Spread the nuts out evenly on the prepared baking sheet and bake for 20 to 25 minutes. Be sure to give them a toss halfway through the cook time. When you pull the nuts out of the oven, give them a generous sprinkling of fleur de sel and then let them cool completely. Once cooled, you can break them apart and serve.
Millet Couscous with Buttermilk 3 tablespoons unsalted butter 1 cup millet 1 cinnamon stick 1/2 teaspoon kosher salt 1/3 cup sugar One 1-inch piece ginger, unpeeled, cut into 3 coins and smashed 1/2 vanilla bean, split lengthwise and scraped Pinch kosher salt 1/2 mango, diced 3 cups buttermilk 5 tablespoons sugar 3 gratings whole nutmeg or pinch ground nutmeg Instructions: 1. For the millet: Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet and cinnamon stick. Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes. Add 1 3/4 cups water and the salt. When the water comes to a boil, lower the heat, cover and simmer for 25 minutes. Fluff the millet with a fork and transfer to a bowl to cool completely. 2. For the mango and ginger syrup: While the millet is cooking, put the sugar, ginger, scraped vanilla seeds and pod, salt and 2/3 cup water in a small saucepan and bring to a boil. Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes. Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving. 3. For the buttermilk: Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving. 4. Spoon the millet into 6 small bowls and top each serving with about 1/2 cup buttermilk. Spoon some mango on top and drizzle with some of the syrup.
Sweet and Sour Pork 1/2 cup pineapple juice 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup apple cider vinegar 1/4 cup water 4 teaspoons soy sauce 2 teaspoons red pepper flakes 1 teaspoon sesame oil 3 tablespoons vegetable oil 2 tablespoons minced ginger 2 teaspoons minced garlic 1 tablespoon cornstarch 2 tablespoons sherry 2 tablespoons peanut or vegetable oil 1 pound lean pork shoulder, cubed 2 teaspoons Essence, recipe follows 1 green bell pepper, stemmed and seeded, cut into strips 1/2 medium yellow onion, thinly sliced 2 cups cubed pineapple Steamed white basmati rice, accompaniment 1/4 cup chopped toasted macadamia nuts, garnish 1/4 cup chopped green onions, garnish 1/2 cup pineapple juice 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup apple cider vinegar 1/4 cup water 4 teaspoons soy sauce 2 teaspoons red pepper flakes 1 teaspoon sesame oil 3 tablespoons vegetable oil 2 tablespoons minced ginger 2 teaspoons minced garlic 1 tablespoon cornstarch 2 tablespoons sherry 2 tablespoons peanut or vegetable oil 1 pound lean pork shoulder, cubed 2 teaspoons Essence, recipe follows 1 green bell pepper, stemmed and seeded, cut into strips 1/2 medium yellow onion, thinly sliced 2 cups cubed pineapple Steamed white basmati rice, accompaniment 1/4 cup chopped toasted macadamia nuts, garnish 1/4 cup chopped green onions, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat. Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately. In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat. Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Passatelli 3 whole eggs Nutmeg, to taste 1 lemon, zested 4 ounces Parmigiano-Reggiano cheese 4 ounces bread crumbs Salt to taste 1 quart broth (either chicken, meat, vegetable) Instructions: Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs. Add salt to taste. *This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately.
Better Beef Lasagna 12 ounces whole-wheat lasagna noodles (15 noodles) 8 ounces lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 8 ounces portobello mushrooms, diced (about 3 large mushroom caps) 4 cups good quality store-bought marinara sauce 1 (15 ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 1 egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch ground nutmeg 1/4 cup grated Parmesan 3 ounces grated part-skim mozzarella cheese (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other. Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan. Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg. Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Folate, Copper, Magnesium
Vegetarian Red Bean Stew 2 cups dried red beans, washed and picked over 2 quarts water 1/3 cup olive oil 1 1/2 medium white onions, diced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves, crushed 2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted 2 medium parsnips, peeled, cut into 1/2-inch chunks 2 medium carrots, peeled, cut into 1/2-inch chunks 2 celery ribs, peeled, cut into 1/2-inch chunks 1 medium zucchini, trimmed, cut into 1/2-inch chunks 1 medium yellow squash, trimmed and cut into 1/2-inch chunks Ancho Chili Salsa, recipe follows, for garnish 4 medium Ancho chiles, wiped clean stemmed and seeded 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed grapefruit juice 2 teaspoons salt 1 tablespoon freshly squeezed lime juice 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil (optional) Instructions: Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released. Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a dollop of Ancho salsa. Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator.
Sesame-Anise Bread 1 pound prepared pizza dough, at room temperature, torn into pieces 2 tablespoons extra-virgin olive oil, plus more for the parchment paper 2 tablespoons unsalted butter, melted 1 tablespoon sugar 2 tablespoons sesame seeds 1 teaspoon anise seeds 1 tablespoon orange-flower water (or 1/4 teaspoon each grated lemon zest and orange zest) Instructions: Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade. Line a baking sheet with parchment paper and lightly oil the parchment. Form the dough into a ball and pat into a 6-inch disk on the parchment. Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours. Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes. Let cool slightly before slicing.
Fabulous Frittata Kosher salt and freshly ground black pepper 2 medium red potatoes, par-cooked and sliced 1/2 roasted red bell pepper, sliced 1 cup ricotta cheese 3 tablespoons olive oil 8 eggs, beaten 1 cup baby spinach 1 tablespoon chopped chives Instructions: Preheat the oven to 325 degrees F. For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing. For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe. In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper. Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes. Cut the frittata into four wedges, and garnish with chives to serve.
Steamed Shrimp Dumplings 1 large egg white 3/4 pound large shrimp, peeled, deveined and finely chopped 1/3 cup finely chopped peeled jicama or water chestnuts 2 scallions, finely chopped 1 1/2 tablespoons cornstarch 1 1/2 teaspoons Chinese rice wine or dry sherry 3/4 teaspoon toasted sesame oil Kosher salt 1/2 teaspoon sugar Pinch of ground white pepper 36 round dumpling wrappers, thawed if frozen Instructions: Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate. Ponzu Dipping Sauce Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl. Photography by Levi Brown
Minted Beet Salad 2 pounds beets 1 quart salted water 3 tablespoons butter 3 tablespoons fresh chopped mint 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes. Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges. Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper.
Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce 1/4 cup vinegar 1/2 cup vegetable oil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 6 poblano peppers (can be substituted with bell peppers) 1 1/2 cups black beans, washed and soaked overnight 1 garlic clove, chopped 1/4 cup vegetable oil or lard 1 small onion, chopped 2 large, ripe avocados 5 ounces raw green tomatoes 5 ounces sauteed green tomatoes 1/4 onion, chopped 1 garlic clove, minced 1 handful cilantro 2 green chiles, finely chopped 1 cup cream, yogurt or creme fraiche Salt and freshly ground black pepper Instructions: In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed. For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy. Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes. Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape. To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt. Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.
Pecan Pie 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 cup chopped pecans 1/2 cup (1 stick butter), melted 2 tablespoons milk 1 tablespoon all-purpose flour 1 1/2 teaspoons vanilla extract One 9-inch deep dish pie shell, unbaked, or homemade pastry 1 cup pecan halves Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.
Spoon-Fed Bloody Mary with Grilled Lemon Skewers 8 lemon wedges 4 pounds ripe tomatoes, cored and cut into 3/4-inch pieces, chilled 1 to 2 jalapeno chiles, cut into 1/2-inch pieces 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 1 cup celery, preferably inner stalks, diced small 1 cup fennel, diced small (can use cucumber instead) 1 cup ripe tomato, diced small 1 teaspoon salt Ground black pepper 1 bottle vodka or gin, preferably kept in the freezer Instructions: 8 large toothpicks or small skewers 4 celery stalks, cut in 1/2 On a prepared grill or grill pan, grill the lemon wedges until lightly browned. Skewer the lemons onto toothpicks or skewers and set aside. In a blender or food processor, puree together the tomatoes, jalapenos, Worcestershire sauce and hot sauce. Season to taste with salt and pepper. You should have about 3 1/2 cups. Pour the tomato mixture into a large pitcher and chill in the refrigerator until ready to serve. Season the celery and fennel or cucumber and tomato with salt and and pepper, to taste, and toss to combine. Place a bit of the veggie mixture into each of 8 martini glasses. Pour 1-ounce of chilled vodka over the vegetable mixture. Top with the spiced tomato mixture and garnish with a grilled lemon wedge and half of a celery stalk. Serve with a teaspoon.
Veal with Two Sides 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, crushed 2 large bunches spinach, trimmed, washed and dried* Salt and freshly ground black pepper Splash vinegar 6 large whole carrots Bunch fresh flat-leaf parsley, coarsely chopped 2 cloves garlic, quartered Salt and freshly ground black pepper 4 tablespoons/60 ml extra-virgin olive oil Splash or 4 tablespoons/60 ml vinegar 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, crushed 2 pounds/1 kg veal, thinly sliced Salt and freshly ground black pepper 4 tablespoons/60 ml vinegar Instructions: For the spinach and vinegar side: Heat up the extra-virgin olive oil in a saucepan and saute the garlic. Add the spinach and cook until the spinach wilts. Add salt, pepper, and vinegar and let rest for 30 minutes before serving. For the carrots and vinegar side: Cook the carrots in a pot of boiling salted water until fork tender. Drain and let cool. Cut the carrots into thin slices and add to a mixing bowl. Add the parsley, garlic, salt, pepper, olive oil, and vinegar. Mix well and let rest for 30 minutes before serving. For the veal with vinegar: In a saucepan, heat up the olive oil. Add the garlic and cook until golden brown and add the sliced veal. Lightly cook the meat on each side and add salt, pepper, and vinegar. Remove while the veal is slightly raw. Serve immediately.
Rack of Venison with Apple and Szechuan Peppercorn Sauce 3 tablespoons vegetable oil 1 whole 9 rib rack farm raised venison Salt and freshly ground black pepper to taste 2 tablespoons unsalted butter 4 tart apples (such as Granny Smith), cored and sliced into eighths 1/2 cup sugar 1/4 cup balsamic vinegar 1/2 cup dry red wine 2 tablespoons Szechuan peppercorns, toasted and crushed 1/2 cup game stock or chicken stock 3 tablespoons sweet butter Instructions: Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.
Red Wine Pot Roast 3 tablespoons olive oil Kosher salt and freshly ground black pepper One 4- to 5-pound beef chuck roast 2 tablespoons tomato paste 3 stalks celery, diced 3 cloves garlic, minced 2 onions, diced 2 cups red wine (or you can use more beef broth instead) 2 cups beef broth 1/4 cup sweet orange marmalade 5 large red potatoes, quartered 4 carrots, cut on the diagonal into 1-inch chunks 4 parsnips, peeled and cut on the diagonal into 1-inch chunks 3 sprigs fresh rosemary 3 sprigs fresh thyme Instructions: Preheat the oven to 275 degrees F. Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate. Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade. Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.) Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.
Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil 3 large eggs Unsalted butter Olive oil Kosher salt and freshly ground black pepper Few slices fresh mozzarella, thinly sliced 1/2 roasted red pepper, sliced or diced Few slices paper thin sliced prosciutto Fresh basil leaves Instructions: Whisk the eggs in a bowl until light and fluffy and uniform in color. Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.
Banana and Pecan Pancakes with Maple Butter 2 cups buttermilk 3 eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 4 tablespoons sugar 1/2 cup pecans, toasted and finely ground (not chopped) 1/2 stick unsalted butter, melted 3 bananas, peeled and sliced in 1/4-inch circles Maple Butter, recipe follows Confectioners' sugar, to garnish Candied Pecans, to garnish 2 sticks unsalted butter, softened 1/4 cup pure maple syrup 2 tablespoons honey Instructions: Preheat the oven to 200 degrees F. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note* Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Roasted Lamb 1 (9-pound) leg of lamb 2 tablespoons salt 1 tablespoon freshly ground black pepper 2 cloves garlic, chopped 1 cup olive oil 1 medium orange, sliced 1 large lemon, sliced 2 stems fresh rosemary Dressing, recipe follows Instructions: Preheat the oven to 375 degrees F. Prepare the leg of lamb by rubbing salt, pepper, and chopped garlic all over the outside of the meat, then rub with the olive oil to coat. Put the lamb in a large baking pan, cover it with 4 orange slices, 4 lemon slices, and the rosemary. Bake for 2 hours. Serve the lamb sliced on a plate with the dressing on top. 1 orange, zested 1 lemon, zested 1 cup olive oil 1 cup fresh squeezed orange juice 1/2 cup fresh squeezed lemon juice 1/2 cup red wine vinegar 2 cloves garlic 2 tablespoons chopped fresh oregano leaves 2 tablespoons salt 1 teaspoon freshly ground black pepper Put all the ingredients into a blender. Blend until the dressing is completely uniform and creamy.
Tex-Mex Egg Muffins 1 pound spicy breakfast sausage 8 ounces chorizo 2 tablespoons salted butter 1/4 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 large eggs, lightly beaten One 4-ounce can green chiles, drained 2/3 cup chipotle mayonnaise 6 English muffins, split and toasted 6 slices pepper jack cheese Instructions: For the sausage patties: Mix the sausage and chorizo in a bowl until well combined. Form into 6 patties. Heat a skillet over medium-high heat. When hot, fry the patties in the dry skillet, flipping as needed, until cooked through, about 10 minutes. For the eggs: Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the heavy cream, salt, pepper, eggs and green chiles to a pitcher. Whisk with a fork until well combined. Add the egg mix to the skillet and cook as you would an omelet, stirring, until the eggs begin to set, about 2 minutes. Allow the eggs to continue cooking until almost completely set, an additional 2 minutes. Using a spatula to help, flip the omelet in one motion. Let cook for 1 more minute, before sliding the whole thing onto a cutting board. Cut into 6 pieces. For the sandwiches: Build the sandwiches by adding some of the chipotle mayonnaise to the bottoms of the English muffins. Place a sausage patty, slice of cheese and an egg portion onto the bottom half of each muffin. Spread a little more mayonnaise onto the top of the English muffins and top the sandwiches. Serve hot.
Texas Pork Ribs 2 tablespoons finely ground black pepper 1 tablespoon ground oregano 1 tablespoon paprika 2 teaspoons celery salt 1/2 teaspoon cayenne pepper 2 racks St. Louis-cut ribs Instructions: To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat. Preheat a BBQ pit or an oven to 250 degrees F. Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
Vidalia Onion Pot Roast 1 fresh beef brisket, about 4 pounds, well trimmed Salt and pepper to taste 2 tablespoons dry thyme 1 tablespoons dry rosemary 2 tablespoons olive oil 4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups 1 cup dry red wine 3 carrots, thinly sliced, about 1 cup 2 tablespoons chopped garlic 2 cups hot beef stock lightened with 1 cup water added 2 celery stalks tied with 3 bay leaves into a bouquet garni Instructions: Preheat oven to 375 degrees. Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil. Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside. Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half. Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height. Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours. Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.
Lavender Honey Cupcakes 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey) 1 cup buttermilk 1 cup vegetable oil 3 large eggs 2 tablespoons whole fresh edible French lavender flowers 1/4 teaspoon organic lavender oil 8 ounces mascarpone 1/4 cup organic honey 1/2 teaspoon vanilla extract 1 teaspoon tangerine juice 1/2 tablespoon tangerine zest 1 tablespoon sanding sugar 1/2 teaspoon tangerine zest Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter. Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely. For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest. Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto One 2-pound acorn squash 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 small heads Roasted Garlic, recipe follows 2 ounces walnuts (about 1/2 cup), toasted 1/2 bunch fresh parsley, with stems Kosher salt 1/4 cup walnut oil 1/4 cup grated Parmesan Lemon juice 1/4 cup tahini 1 1/2 teaspoons lemon juice Kosher salt and freshly ground black pepper 1/4 cup pomegranate seeds, for garnish 2 heads garlic 1 teaspoon walnut oil or olive oil Kosher salt and freshly ground black pepper Instructions: For the squash: Preheat the oven to 350 degrees F. Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Sprinkle the squash wedges with some salt and pepper and lay them flat in the pan. Sear until golden brown, about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown, another 8 minutes or so. Transfer the pan to the oven and bake until the wedges are very tender, 15 to 20 minutes. If they are getting too dark, cover them with foil. For the walnut-parsley pesto: Press out the cloves from the Roasted Garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. Pulse until pulverized. With the motor running, drizzle in the walnut oil. Add the Parmesan and some lemon juice, and pulse until just combined. For the tahini sauce: Whisk together the tahini and lemon juice in a small bowl (it will look thick and slightly dry). Add water, 1 teaspoon at a time, until the sauce is smooth but still thick (it should be pourable). Season with salt and pepper. To serve, arrange the squash on a platter, drizzle with tahini sauce, spoon over some pesto, and scatter the pomegranate seeds over the top. Preheat the oven to 350 degrees F. Cut the tops off the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the walnut oil and sprinkle with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is soft and roasted, 35 to 40 minutes. Set aside to cool.
Sunset 3 tablespoons sugar 1/4 cup water 1/2 cup individually quick frozen raspberries 1 cup ice 2 tablespoons lemon juice, divided 3 tablespoons orange juice concentrate 2 cherries for garnish Instructions: Dissolve sugar in water. In a blender combine raspberries, 3/4 cup ice, sweetened water and lemon juice. Blend until smooth. Divide mixture between 2 wine glasses. In the same blender, blend orange juice concentrate, the remaining ice and remaining 1 tablespoon of lemon juice. Fill glasses to top. Garnish each with a cherry.
Karri's Steak Marinade 1 cup ketchup 1/2 cup pineapple juice 1/4 cup cider vinegar 1 tablespoon natural mesquite flavor liquid smoke 2 teaspoons onion powder 1 tablespoon ground cumin 1 teaspoon crushed red pepper 2 teaspoons dried oregano 3 cloves garlic, crushed Honey, to coat 2 rib eye steaks Sea salt and pepper Instructions: Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours. Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness.
Grape Gelee with Lemon, Basil and Crystallized Ginger Whipped Cream 2 pounds California red seedless grapes 2 lemons, juiced 1 1/2 cups sugar 1 cup water 2 sachets powdered gelatin (approximately 2 tablespoons) 1/2 cup sugar 1/2 cup water 2 slices lemon, seeds removed 1 (1-inch) piece ginger, finely sliced into coins 1 handful fresh basil leaves 2 cups California red seedless grapes 1/2 pint heavy whipping cream 1 tablespoon sugar 1/8 teaspoon vanilla extract 1/2 cup julienne crystallized ginger, plus more for garnish Small basil buds, for garnish Instructions: To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set. To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup. To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish. To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.
Pork Chops with Green Olives and Lemon 2 pork chops, on the bone Salt and freshly ground black pepper Pinch sugar 2 tablespoons olive oil 3/4 cup/175 ml white wine Skin 1 preserved lemon, chopped 1/2 cup/85 g green olives, with pits Small handful chopped fresh rosemary or thyme Roasted Cherry Tomatoes Branch cherry tomatoes Olive oil, for drizzling Instructions: Season the chops with salt and pepper. \Season\ also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side. To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.
Italian Spritz 3 ounces Aperol 3 ounces prosecco 3 ounces sparkling water Orange and lime slices, for garnish Orange and lime slices, for garnish Instructions: Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately.
Gimme Gimme S'mores Sandwich 1 sheet (4 crackers) low-fat honey graham crackers 1/4 cup fat-free whipped topping, thawed from frozen 1 teaspoon mini semi-sweet chocolate chips 8 miniature marshmallows Instructions: Break graham cracker sheet into two squares. Set aside. In a small bowl, lightly stir together whipped topping, chocolate chips, and marshmallows. Don't over-stir. Place one graham cracker square on a plate, and top with whipped-topping mixture. Lightly place the other square on top. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!
Grilled Swordfish and Fiddleheads with Tomato Basil Salsa 3 fresh limes 3 cloves garlic, lightly crushed with the side of a knife blade and quartered 1-ounce peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes 1/2 cup rice vinegar 1/4 cup soy sauce 6 scallions, sliced on the bias 2 pounds cleaned swordfish, skin removed and cut into blocks 1/4 cup olive oil Salt and freshly ground black pepper 16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering 2 tablespoons rice wine vinegar 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1/2 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 2 teaspoons soy sauce 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 cup packed fresh basil leaves 2 large ripe tomatoes, seeds removed and diced into 1/4-inch pieces 2 shallot cloves, diced small 3 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces Salt (if needed) and freshly ground black pepper Instructions: To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours. To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.) Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.) Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices. Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
How to Make Sushi Rice 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt Instructions: Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Ham and Egg Fried Rice 2 large eggs, lightly beaten 3 1/2 to 4 tablespoons corn or peanut oil 3 1/2 cups cold cooked rice 2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham) 1/2 cup fresh or frozen peas or baby lima beans 1 to 1 1/4 teaspoons coarse kosher salt 3 tablespoons green and white scallions Peanuts Instructions: Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown. Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.
Chocolate Sauce for Ice Cream 1 2/3 cups heavy cream 6 ounces bittersweet chocolate, finely chopped 3 ounces milk chocolate, finely chopped Instructions: In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth. Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.
Hand Cookies 2 drops food coloring per egg yolk, various colors 4 whole egg yolks 4 cups powdered sugar 2 sticks butter 2 tablespoons heavy cream Dash vanilla extract Edible decorations, for decorating 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 1 1/3 cups shortening 1 teaspoon grated orange or lemon zest 2 whole eggs 2 1/2 teaspoons milk 4 cups all-purpose flour, plus more for dusting 3 teaspoons baking powder 1/2 teaspoon salt Instructions: For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture. Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes). For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze. Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife. Preheat the oven to 375 degrees F. Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes. Bake the cookies, about 6 minutes. Do not allow the cookies to brown. Transfer the cookies from the oven to a wire rack to cool. While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like.
Italian Minestrone 1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil 2 ribs celery, chopped 1 small onion, chopped 3 cloves garlic, minced 2 cups chopped cabbage 1 large carrot, chopped 1 (14 oz.) can chopped tomatoes, with juice 1 (11.5 oz.) can tomato juice 4 cups chicken or vegetable broth 1 (19 oz.) can cannellini beans, rinsed and drained 1 (15.5 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained 1/4 cup chopped fresh parsley 1 tbsp. dried oregano 1 tbsp. dried basil 1/2 cup uncooked small elbow macaroni, cooked and drained 1/4 cup grated Parmesan cheese plus more for serving Salt and pepper to taste Instructions: HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender. ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low. MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended. STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
How to Make Indian Butter Chicken | The Best Butter Chicken 1 1/4 cup whole milk yogurt 4 teaspoons kosher salt 1 tablespoon finely grated ginger 2 cloves garlic, finely grated 8 boneless skinless chicken thighs (about 2 1/2 pounds) 6 tablespoons unsalted cultured butter (see Cook's Note) 1 teaspoon fenugreek seeds 2 bay leaves 2 green cardamom pods, cracked One 3-inch cinnamon stick 1 whole clove 1 large onion, sliced Kosher salt 1 tablespoon finely grated ginger 4 cloves garlic, finely grated 1 1/2 teaspoons garam masala 1 teaspoon Kashmiri red chili powder (see Cook's Note) One 28-ounce can whole peeled tomatoes 1/3 cup heavy cream Chopped cilantro leaves and tender stems, for serving Basmati rice, for serving Naan, for serving Instructions: For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.) For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices). Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.\u202f Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.\u202f\u202f \u202fArrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.\u202f Stir in the cilantro. Serve with rice and naan alongside.
Konrad's Pork Shoulder Gravy 2 tablespoons caraway seeds 2 teaspoons garlic powder 2 teaspoons smoked paprika 2 teaspoons kosher salt 3 1/2 pounds skin-on, bone-in pork shoulder 1/2 cup mustard 1 tablespoon olive oil 1 tablespoon vegetable oil 1 clove garlic, crushed 1 sprig fresh thyme 8 cups chicken broth 3 bay leaves 1/2 cup pickle juice (from a jar of baby dill garlic pickles) 1 to 2 tablespoons cornstarch Instructions: In a large bowl, combine the caraway seeds, garlic powder, smoked paprika and salt. Remove and reserve a third of the spice mix in a separate small bowl. Score the pork shoulder on the cap side with a sharp knife, making 8 shallow cross-cuts. Add the pork shoulder to the large bowl with the spice mix, then rub the entire pork shoulder with the spice mix. Cover with the mustard and let sit for 20 minutes. In a soup pot, heat the olive oil and vegetable oil on high heat, then add the pork shoulder on the scored-skin side. Sear all sides of the meat to lock in the deep flavor and juices. Add the garlic and thyme. Add the chicken broth, bay leaves and pickle juice and let it simmer, covered, until the meat falls off the bone, 1 1/2 hours. Shred the meat to bite-size pieces in the pot. Add more of the reserved spice mix to taste. Combine 1 tablespoon cornstarch with 1 cup water in a small bowl, adding a bit more cornstarch and whisking together well until you have a \buttermilk\ consistency. Pour the cornstarch slurry into the gravy slowly, a little bit at a time, stirring to the desired thickness.
Fish Matecumbe 1/2 Spanish onion, chopped One 8-ounce jar capers 5 shallots, peeled and chopped 5 tomatoes, chopped 1/4 cup chopped basil leaves 1/2 tablespoon salt 1/2 tablespoon ground black pepper 2 lemons, juiced 1 cup olive oil 8 individual fish fillets of your choice Salt and pepper Serving suggestion: rice Instructions: To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator. Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches. Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired.
Crepes a la Gelee 4 ounces flour, sifted 1 egg 1 egg yolk 1 1/8 cups milk 2 tablespoons red currant jelly 1/4 cup port wine 1/2 packet (1 teaspoon) gelatine 2 tablespoons salted butter 2 teaspoons powdered sugar Instructions: Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours. Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool. Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side. Transfer to a warm plate, second cooked side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar.
Infested Coconut Tapioca-Filled Chocolate Spiders 8 ounces tapioca pearls 8 ounces coconut puree 16 ounces dark chocolate Instructions: For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency. For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely. Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely. To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.
Cherry Balsamic Chicken 1 cup jarred sweet cherries 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fennel seed, toasted 1 teaspoon kosher salt 1 clove garlic, smashed and peeled One 3 1/2-pound chicken, cut into 8 pieces 2 tablespoons olive oil 1/2 teaspoon fennel pollen or ground toasted fennel seed Instructions: Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours. Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side. Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
Turkey Roll-Ups 2 teaspoons Dijon Mustard 2 teaspoons honey 8 slices turkey breast 2 large red leaf lettuce leaves, spines removed, torn into 8 pieces 1/4 large English cucumber, seeded and cut into 3-inch long sticks 1/4 large red pepper, sliced 8 large basil leaves Instructions: In a small bowl mix together the Dijon mustard and honey until well combined. Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.
Sliders 2 pounds premium ground beef (80 percent lean and 20 percent fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon chopped thyme leaves 3 teaspoons chopped garlic 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 6 ounces grated Gruyere 12 small Brioche buns 4 ounces baby arugula 3 medium tomatoes, sliced in 1/8-inch-thick rounds 2 small red onions, sliced in 1/8-inch-thick rounds Ketchup, for serving Instructions: Build a charcoal fire or heat a gas grill. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil. Slice the buns in half crosswise and toast the halves cut side down on the grill. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
Ground Turkey Enchilada Stir-Fry with Couscous 1/2 cup whole wheat couscous 1 pound lean ground turkey Salt and freshly ground black pepper 1 teaspoon olive oil 2 cups butternut squash, peeled, seeded and diced 1 cup broccoli florets One 15-ounce can no-sodium-added black beans One 10-ounce can enchilada sauce 1/2 cup salsa Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice Instructions: Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside. Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined. Serve with the couscous and top with suggested toppings as desired.
Black Devil Martini 2 oz. dark rum 1/2 oz. dry vermouth Black olive Instructions: Stir and strain into chilled martini glass, garnish with olive.
Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce 2 tablespoons butter 2 tablespoons olive oil 8 shrimp, shells on 4 boneless, skinless chicken breasts (8 ounces each) Salt and pepper 1 cup dry wine 1 cup chicken broth 1 shallot, chopped 2 cloves garlic, chopped 1 cup cream 1 1/2 teaspoons Dijon mustard Few drops fresh lemon juice 2 tablespoons herbes de Provence 2 tablespoons pistachios, chopped Instructions: Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate. Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate. Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat. Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.
Cauliflower Gratin 1 large head cauliflower (about 3 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups milk Kosher salt and freshly-ground black pepper 2 cup shredded Gruyere 1/2 cup shredded Parmesan 1/4 teaspoon grated nutmeg 1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs Instructions: Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray. Trim the cauliflower and cut into florets. Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture. Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes. Add the milk, whisking constantly to make sure there are no lumps. Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg. Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs. Bake, uncovered for 20 to 30 minutes until golden and bubbly.
Spiced Oranges with Caramel Sauce 1/2 cup, packed dark brown sugar 1/3 cup heavy cream 2 tablespoons light corn syrup 1 tablespoon butter 8 Navel oranges, cut into supremes Pinch cardamom 1/2 cup finely chopped salted pistachios Instructions: In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later. To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls. When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.
Brussels Sprouts with Bacon Kosher salt and freshly ground black pepper 4 cups (1 1/4 pounds) Brussels sprouts, halved and trimmed 8 ounces slab bacon, diced Instructions: Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain. Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut-side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper. Divide the bacon-sprout mixture among 4 plates and serve immediately.
Poached Salmon 1 side salmon, skinned and boned 1 sliced onion 2 tablespoons coriander seed 2 tablespoons turmeric 1 bay leaf 2 tablespoons peppercorns 2 habaneros, halved 2 cups orange juice 2 cups white wine 2 cloves garlic, sliced Sea salt Olive oil, for drizzling Instructions: Preheat oven to 225 degrees F. Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil.
Deviled Chicken with Kale and Sweet Potatoes 3 tablespoons extra-virgin olive oil 4 skin-on, bone-in chicken breasts (about 23/4 pounds) Kosher salt and freshly ground pepper 1 teaspoon chili powder 2 sweet potatoes, cut into 1/2-inch wedges 2 tablespoons dijon mustard 1 tablespoon plus 1 teaspoon hot sauce 1/2 cup panko breadcrumbs 1 tablespoon unsalted butter, melted 1 bunch kale, stems removed, leaves torn (about 6 cups) Instructions: Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes. Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl. Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.
Parramatta Pie 3/4 cup butter, cut into small pieces 2 cups flour, sifted Salt 1/2 cup water 1 (3-pound) chicken 1 bay leaf 1 sprig thyme 6 parsley stalks 2 tablespoons butter 2 tablespoons flour 5/8 cup chicken stock Salt, to taste White pepper, to taste 1/2 cup cream 1/4 cup white wine 1/2 medium onion, finely sliced 1/2 cup celery, finely sliced 4 ounces sliced ham Clarified butter 1 cup mushrooms 1/2 lemon, juiced 1 egg yolk Instructions: For Pastry: Combine flour, salt and butter. Mix in water to form dough. Knead lightly into a ball and let rest for 1 hour. Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes. Meanwhile, place whole chicken in pot with water to cover. Add bay leaf, thyme and parsley. Cover and simmer 25 minutes. Remove chicken and cool. Cut into 1-inch cubes. Melt butter in saucepan over medium heat and add flour. Stir well and cook 1 minute to make roux. Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce. Season with salt and pepper and add cream and wine. Whisk again until smooth and simmer for 5 minutes. Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham. Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute. Add mushrooms to pie dish, along with lemon juice. Top this with remaining chicken and pour sauce on top of it all. Secure pastry to pie dish with water. Cut air hole in top of dough and paint dough with egg yolk. Bake 40 minutes.
Hillbilly Tea Braised Lamb with Succotash Olive oil 2 large lamb foreshanks 4 cups pinto beans, canned or partially cooked 4 cups white beans, canned or partially cooked 4 cups chicken stock 1/2 cup tea, such as Big Earl's Hillbilly Tea 2 tablespoons salt 1 teaspoon ground black pepper 4 cloves garlic, minced 4 Roma tomatoes, diced Instructions: Preheat your oven to 350 degrees F. Heat some olive oil over medium-high heat in a large skillet. Sear the lamb shanks until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and set aside. Stir together the beans, stock, tea, salt, pepper, garlic and tomatoes in a casserole dish. Lay the lamb shanks on top and sink them down into the beans until two-thirds submerged. Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread!
Kuay Tiaw Pad Thai 4 tablespoons vegetable oil, plus extra as needed 1 teaspoon chopped garlic 1 tablespoon dried shrimp, optional 1/2 cup sliced pork 1/2 cup whole shrimp, shelled and deveined 1 tablespoon (shredded) preserved radish 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained) Water 5 tablespoons Pad Thai Sauce, recipe follows 2 large eggs 1/2 teaspoon ground hot chiles, or more to taste 2 tablespoons ground roasted peanuts 1/2 cup sliced garlic chives or green onion 2 cups bean sprouts, rinsed, plus more for garnish 1 wedge lime 1 cup tamarind juice*(see Cook's Note) 1 cup palm sugar plus 3 tablespoons 1 cup water 1/2 cup fish sauce 2 teaspoons salt Instructions: Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside. Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai Sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok. Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture. Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice. Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
The Best Vanilla Cake Nonstick baking spray 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon baking soda 2 sticks (16 tablespoons) unsalted butter, at room temperature 2 cups granulated sugar 3 tablespoons vegetable oil 1 tablespoon pure vanilla paste or extract 3 large eggs, at room temperature 2 large egg yolks, at room temperature 2 cups buttermilk, well-shaken 6 sticks (1 1/2 pounds) unsalted butter, at room temperature 4 cups confectioners' sugar 1/3 cup heavy cream 1 tablespoon pure vanilla paste or extract 1/2 teaspoon kosher salt Instructions: For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray. \u202fWhisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.\u202f To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2\u202fcups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out.
Southwestern Winter Squash Soup 2 medium kabocha or butternut squash (about 4 pounds) 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 white corn tortillas, torn into large pieces 4 carrots, chopped 1 red onion, chopped 1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat) 2 cloves garlic, finely chopped 1 teaspoon ground cumin 6 cups low-sodium chicken or vegetable broth Assorted toppings: Pomegranate seeds Sliced scallions Sour cream mixed with lime zest and juice Toasted pepitas Cooked bacon Instructions: Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes. Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.
Turkey Tostadas 8 tostadas 1 teaspoon chile-lime seasoning (or 1/2 teaspoon chili powder plus a pinch of salt) 2 tablespoons extra-virgin olive oil 1 carrot, grated on the large holes of a box grater 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 pound ground turkey 2 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 2/3 cup sour cream Shredded lettuce, diced tomato, chopped avocado and shredded cheddar cheese, for topping Instructions: Preheat the oven to 350˚ F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes. Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper. Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.
Sauteed Potatoes with Chorizo 1 tablespoon vegetable oil 10 ounces Mexican pork chorizo, casings removed (see Cook's Note) 1 small onion, diced 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled Kosher salt and fresh ground black pepper Instructions: Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
Cilantro Wrapped Prawns with Spicy Pickle Pineapple 2 tablespoons diced red jalapeno 2 tablespoons diced white onion 6 tablespoons rice wine vinegar 1 cup chopped pineapple, without juice 2 tablespoons honey 1 teaspoon olive oil 1 tablespoon lemon juice Salt and pepper 12 shrimp (21-25 count) raw, cut lengthwise in 1/2 1/2 cup milk 1 egg 24 wonton skins 3 tablespoons minced cilantro leaves 1/4 cup julienned red bell pepper Instructions: For the Spicy pickled pineapple: In a medium saute pan, heat oil, add pepper and onions, lightly saute, Combine all ingredients, heat for 3 minutes on medium heat and let cool for 1 hour. Season shrimp with salt and pepper. Mix milk and egg, dredge wonton wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place seam side down in medium pan with canola oil on medium to high heat. Fry until light brown.
Broiled Salmon with Fennel Salad Four 6-ounce pieces center cut skinless wild salmon 1 teaspoon kosher salt 1 tablespoon olive oil 1 large fennel bulb, thinly sliced on a mandoline 1 medium watermelon radish, cut into matchsticks 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 3 tablespoons roughly chopped or torn fresh basil leaves Instructions: For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top. Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes. For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat. Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
Citrus Salad with Pistachios & Maple Vinaigrette 3 cups baby arugula 2 navel oranges, peeled and sliced 1 red grapefruit, peeled and sliced 1 avocado, diced 1/2 cup shelled roasted and salted pistachios, chopped 1/4 cup crumbled feta cheese 3 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon maple syrup Kosher salt and freshly ground black pepper Instructions: For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta. For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper. Drizzle the dressing over the salad and serve.
Roasted Brussels Sprouts 1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
Bitter Rice 3 tablespoons extra-virgin olive oil 1 large shallot, chopped 1 clove garlic, chopped Kosher salt and freshly ground black pepper 1 cup Arborio rice 1/4 teaspoon saffron 1 cup dry white wine 2 1/4 cups low-sodium chicken broth 1 1/2 cups freshly grated Parmesan, plus for serving, optional 1/3 cup dried cranberries 4 tablespoons (1/2 stick) unsalted butter 1 small head radicchio, chopped Instructions: Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, until the shallots are soft and fragrant, about 4 minutes. Add the rice and saffron and stir to combine and to coat the rice in the flavorful oil. Toast the rice for 2 minutes, stirring often. Add the white wine to the pan and cook, stirring constantly, until almost all the liquid is absorbed. When the wine is absorbed, reduce the heat to medium-low and begin adding the broth 3/4 cup at a time, stirring often between additions (to release the starches) and waiting until the broth is almost entirely absorbed before incorporating the next addition. This will take about 20 minutes total. When the last addition is almost absorbed but there's still a thick liquid surrounding the rice, stir in the Parmesan, cranberries, butter, radicchio, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the cheese and butter are melted and the radicchio is wilted. The mixture should still have movement and not be too stiff; add a bit more broth as needed to achieve the desired consistency. Serve with additional grated Parmesan if desired.
Grilled Corn and Cheese Cakes 2 cups frozen corn, thawed 3/4 cup shredded smoked mozzarella (3 ounces) 1 cup plain breadcrumbs, divided 1/3 cup chopped fresh chives 1 tablespoon sour cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup creme fraiche, for serving Instructions: In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side. Arrange the corn cakes on a platter and top with a dollop of creme fraiche.
Fruit Juice Shapes 4 cups pure grape juice, pure white grape juice, cranberry juice cocktail or other clear juice. 4 envelopes unflavored gelatin Instructions: In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved. Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve.
Gina's Spinach Salad with Spiced Pecans 2 tablespoons unsalted butter 1 teaspoon ancho chili powder 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin Freshly cracked black pepper 1 cup pecan halves 2 teaspoons Dijon mustard 1 small shallot, minced 3 tablespoons balsamic vinegar 3 tablespoons olive oil Pinch sugar Kosher salt and freshly ground black pepper One 5-ounce package pre-washed baby spinach 4 slices bacon, cut into 1/4-inch pieces, fried crisp 4 ounces crumbled blue cheese 1 cup halved cherry tomatoes Instructions: Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool. Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste. Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
Fish and Chips 1 1/2 pounds Alaskan cod fillets 2 2/3 cups pale ale, or beer of your choice 2 eggs 8 teaspoons garlic powder 8 teaspoons onion powder 2 1/2 teaspoons seafood seasoning, such as Old Bay 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 cup plus 2 tablespoons cornstarch 1 1/3 cups all-purpose flour, plus additional for coating fish Oil, for frying 2 2/3 cups mayonnaise 2/3 cup dill relish 1 tablespoon dried parsley 1/2 teaspoon finely ground black pepper 1/2 teaspoon salt 1/3 cup diced celery 1/3 cup diced yellow onion 2 teaspoons lemon juice 1/2 teaspoon hot sauce, such as Tabasco Serving suggestions: French fries, coleslaw, lemon slices Instructions: For the beer batter and cod: Portion cod into pieces weighing approximately 2 ounces each. Pour beer into a large bowl. Add eggs, garlic powder, onion powder, seafood seasoning, baking powder, salt, pepper and cayenne, then add cornstarch. Whisk in flour until batter is smooth and thick (like pancake batter). Heat oil in a fryer to 350 degrees F. Lightly flour each piece of cod, then dip in beer batter and fry until crispy and golden brown, 5 to 7 minutes. For the tartar sauce: Combine mayonnaise, dill relish, parsley, pepper and salt in a large bowl. Process celery, onion, lemon juice and hot sauce in a food processor until onion and celery are very finely chopped. Add contents from the food processor to the bowl. Mix together until well incorporated. Serve fish with French fries, coleslaw, tartar sauce and lemon slices.
Chiles Rellenos in Tomato Broth 8 poblano chile peppers (4 1/2 to 5 inches long) 12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch) 1 1/2 pounds tomatoes, cored and chopped 1 small onion, chopped 2 cloves garlic, chopped 3 tablespoons extra-virgin olive oil 2 whole cloves 7 black peppercorns 2 small bay leaves 1 cinnamon stick 1 sprig fresh cilantro, plus leaves for garnish 4 cups low-sodium chicken broth Kosher salt Vegetable oil, for frying 6 large eggs, separated All-purpose flour, for dredging Instructions: Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes. Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese. Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm. Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites. Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes. Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.
Chicago-Style Deep-Dish Pizza Bagel 2 poppy seed bagels, sliced in half and innards hollowed out (reserve for another use) 2 tablespoons olive oil 8 ounces hot Italian sausage, crumbled and cooked 8 ounces deli mozzarella, thinly sliced 1 cup whole San Marzano tomatoes, hand crushed and dried on paper towel 8 fresh basil leaves, cut into chiffonade Instructions: Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil. Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. \Stuff\ the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm.
Monday Night Lentil Soup 2 TB. coconut butter 1 onion, chopped 8 garlic cloves, sliced 2 in. piece of ginger, minced 3 tsp. ground coriander 2 cups carrots, sliced 1/2 cup water 2 cups lentils (I use 1 cup french and 1 cup red) 12 cups of water 2-3 tsp. salt (depending on salt tolerance) 2 roma tomatoes, chopped 2 cups of bok choy (mostly the tops) 1/4 cup raw sunflower seeds 2 cups short grain brown rice 4 cups water pinch of salt 1 small cinnamon stick Instructions: Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes. Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes. Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes. To make the rice: Bring to a boil on the stove top. Cover and bake in the oven for 35 minutes.
Mac and Ernie's Fried Shrimp with Tartar Sauce 1 quart peanut oil 1 pound all-purpose flour 2 tablespoons ground black pepper 1 tablespoon sea salt 2 teaspoons Cajun seasoning 1/2 teaspoon onion powder 2 eggs One 12-ounce can evaporated milk 2 pounds shrimp, tails on, peeled and deveined Tartar Sauce, recipe follows 1 cup mayonnaise 1 tablespoon dried minced onion 1 tablespoon dill relish 2 teaspoons dried dillweed 1 teaspoon ground black pepper 1 teaspoon sweet relish Instructions: Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F. Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl. Beat the eggs in a separate bowl, then slowly beat in the evaporated milk. Line a sheet pan with paper towels. Put a cooling rack on top. Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce. Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.
Oven Roasted Salmon with Potatoes, Beets, and Fennel 1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes 3 teaspoons extra-virgin olive oil Coarse salt and cracked black pepper 1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets 1 large head fennel, sliced into 1/4-inch thick slices 1 pound salmon fillet 2 oranges, peeled and sliced horizontally 4 tablespoons tapenade vinaigrette, recipe follows Tapenade, recipe follows 2 slices toast spread with 2 tablespoons tapenade, cut in 1/2 1/4 cup tapenade, recipe follows 1/4 cup freshly squeezed orange juice 1 teaspoon sherry vinegar 1 tablespoon extra-virgin olive oil 2 cups pitted nicoise olives 2 anchovies 4 cloves garlic 1 tablespoon orange zest 1 tablespoon capers, rinsed Instructions: Preheat the oven to 450 degrees F. Place potatoes in a plastic bag with 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto 1 side of a cookie sheet. Place beets in same bag, add 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto same cookie sheet as potatoes, but keep divided. Place fennel in same bag with remaining teaspoon of olive oil, salt and pepper. Toss and shake to coat. Place in a single layer on a cookie sheet. Cook all vegetables, turning once until golden and cooked through, about 20 to 25 minutes. Set aside. Place salmon, skin side down, in a non-stick pan with an oven-proof handle and season with salt and pepper. Place in oven and cook until fork tender and cooked through, about 15 to 17 minutes. Distribute orange slices among serving plates. Distribute potatoes, beets and fennel. Divide salmon into four pieces. Place one piece on each plate. Drizzle one tablespoon tapenade vinaigrette per plate over salmon and veggies. Whisk together all ingredients in a small non-reactive bowl. Taste and adjust seasonings. Place all ingredients in a food processor and pulse until finely chopped and combined. Taste and adjust seasonings with salt and pepper.
Pepperoni Pizza Queso 2 tablespoons vegetable oil 1 small yellow onion, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 green bell pepper, diced One 10-ounce can diced tomatoes with green chiles One 4.5-ounce can chopped green chiles 8 ounces processed cheese, cubed 4 ounces Cheddar cheese, shredded 4 ounces mozzarella, shredded 4 ounces fontina, shredded 2 ounces Parmesan cheese, grated Whole milk, as needed 1 teaspoon fresh oregano, torn ` 1 small jalapeno pepper, diced 1 cup sliced pepperoni, chopped 2 Roma tomatoes, small dice 2 tablespoons fresh basil leaves, torn Pizza-flavored chips, for serving Instructions: Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency. Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes. Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.
Crab and Potato Frittata 1 large Yukon gold potato Kosher salt 6 large eggs 1/2 cup half-and-half 1 teaspoon grated lemon zest 1/2 teaspoon smoked paprika 1 teaspoon olive oil 1 cup jumbo lump crabmeat 1/2 cup baby arugula, chopped Instructions: Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt. Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top. Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.