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Roasted Sweet Pepper Salad 2 red bell peppers 2 yellow bell peppers 2 green bell peppers 1 red onion 8 basil leaves 1 clove garlic 6 teaspoon extra virgin olive oil Pinch salt and black pepper 2 teaspoons sherry vinegar Instructions: Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature.
Glazed Raspberry Crumb Cake 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon freshly grated nutmeg 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2 cups fresh raspberries 1 cup raspberry jam 1 1/4 cups packed light brown sugar 1 cup all-purpose flour 1/2 cup rolled oats 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature 1 1/2 cups confectioners\u2019 sugar, sifted 3 to 4 tablespoons fresh lemon juice Instructions: Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. Make the glaze: Put the confectioners\u2019 sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.
Blended Cherry Mojitos 1 pound bag frozen pitted cherries 2 cups crushed ice, plus extra to serve 1/2 cup packed fresh mint leaves 1/3 cup fresh lime juice, from about 3 limes 1 cup citrus flavored rum 1 2/3 cups Lime Simple Syrup, recipe follows Lime wedges and fresh cherries, for garnish 2 cups sugar 1 cup water 3 limes, zested Instructions: Put the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries. In a small saucepan, over medium heat, combine the sugar, water, and lime zest. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Bread and Butter Daikon 1 cup sugar 1 cup distilled white vinegar 1 tablespoon coriander seeds or 1 teaspoon ground coriander 1 tablespoon mustard seeds 1/4 teaspoon celery seeds 1/4 teaspoon ground turmeric 1 daikon (about 1 1/4 pounds), cut into 1/2-inch cubes Instructions: In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks.
Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil 1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail 1/3 cup olive oil Fresh lemon juice to taste 2 large cloves garlic, minced fine Fresh rosemary and thyme, crumbled Salt and pepper to taste Lemon wedges as an accompaniment Fresh rosemary, thyme or parsley sprigs for garnish, if desired Instructions: Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
Muffin Tin Strawberry Pies One 12-inch round store-bought refrigerated rolled pie dough 1/4 cup heavy cream, plus more for brushing 1 tablespoon coarse sugar 2 tablespoons cornstarch 1/4 cup plus 1 tablespoon granulated sugar 2 cups strawberries, hulled and finely chopped Instructions: Position 2 oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line a baking sheet with parchment. Roll the pie dough into a 13-inch round. Cut the pie dough into 6 rounds using a 3 3/4-inch round cookie cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup. Poke the rounds all over with a fork. Bring the pie dough scraps together in a ball and re-roll into an 8-inch round. Cut into 6 rounds using a 2 1/2-inch round fluted cookie cutter. Using a paring knife, cut decorative slits into each fluted round and arrange on the prepared baking sheet. Brush with heavy cream and sprinkle with the coarse sugar. Bake the pie dough in the muffin tin and on the baking sheet until golden brown, about 10 minutes. Let cool completely. Meanwhile, puree the cornstarch, 1/4 cup granulated sugar, half the strawberries and 1/4 cup water in a blender. Transfer to a small saucepan, bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Remove from the heat, let cool completely and fold in the remaining strawberries. Whisk together the heavy cream and remaining 1 tablespoon granulated sugar in a medium bowl until soft peaks form. Remove the pie crust cups from the muffin tin. Spoon the strawberry filling into the cups and top with the fluted rounds and whipped cream.
Easy Frites 1 1/2 pounds Idaho or boiling potatoes 2 cups peanut oil, at room temperature Salt Instructions: Wash and peel the potatoes, and with a French-fry cutter or a kitchen knife, cut them into long strips with a square cross section about 3/8-inch on a side. Wash them briefly under cold water and dry with a cloth. Put them into a pan about 10 inches in diameter with sides at least 4 inches high. Just cover with peanut oil. Place the pan over the highest heat. When the oil has exceeded 200 degrees, it will begin to bubble, first softly and then furiously, and by the time it reaches 350 degrees, the potatoes will be a deep golden brown and ready to eat. (Make sure the temperature never exceeds 370 degrees.) Taste one or two. Drain and blot with paper towels. Salt the frites just before serving. Eat with strong Dijon mustard.
Waving Flag Cake Two 8-ounce packages cream cheese, softened 1 1/3 cups confectioners' sugar 2 tablespoons vanilla extract 2 quarts heavy whipping cream Blue gel food coloring, for the frosting Red gel food coloring, for the frosting Three fifteen-ounce 8-inch angel food cakes 1 pint strawberries, diced 1 pint blueberries Instructions: Combine 1 package cream cheese, 2/3 cup of the confectioners' sugar and 1 tablespoon of the vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on medium until light and airy, about 2 minutes. Turn the mixer speed to low and stream in 1 quart heavy cream. Mix until incorporated; scrape the sides then increase the mixer speed to high and whip to stiff peaks, 4 to 5 minutes. Transfer to a large bowl and repeat with the remaining cream cheese, sugar, vanilla and cream. Add the mixture to the large bowl. Transfer 1/2 cup of the cream mixture to a small bowl and color it with 4 drops of the blue food coloring. Transfer 1 1/4 cups of the cream mixture to a medium bowl and color it with 8 drops of the red food coloring. Transfer 1 3/4 cups of the cream mixture to a second medium bowl (do not color it). Cover all 4 bowls and refrigerate while you assemble the cake. Split the angel food cakes in half horizontally using a long, serrated knife. Keeping the layers stacked, cut each cake in half vertically. Arrange 2 of the stacked halves from one cake on a large platter or cake board so that they create an S shape; slide the ends so they are slightly offset. Repeat with the second cake, nestling the halves up against those of the first cake so that together they resemble a thick curved line. (There will be some gaps between the cakes.) Repeat with the third cake. Trim the edges of the arches along the short ends of the cake to create a more or less straight line (these will be the ends of the flag). Use half of the cake scraps to fill in the holes between the cake stacks. Reserve the other half of the scraps. Remove the top pieces from the cake stacks and set them aside. Spread the bottom pieces with 3 cups of the undyed cream mixture in the large bowl. Scatter the strawberries and blueberries on top. Dollop with 3 more cups of the cream mixture and spread it evenly. Top with the reserved top cake pieces. Fill in the gaps between the cake stacks with the remaining cake scraps. Cover the sides and the top of the cake with the remaining cream mixture in the large bowl. Transfer the blue cream mixture and 1/2 cup of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large star tips. Transfer the red cream mixture and the remainder of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large round tips. For the stars: Pipe a blue star in the upper left corner of the cake; use a small offset spatula to press down in the center of the star and then drag the spatula to the right to create a short smear. Wipe the spatula clean. Pipe a white star next to the blue one and repeat the pressing and dragging motion; wipe the spatula clean. Repeat piping and dragging stars in alternating colors, wiping the spatula clean between each, to make 3 rows of stars in the upper left corner of the cake. For the stripes: Use the same piping and dragging technique to create red and white stripes, but pipe dots with the pastry bags fitted with the round tips instead of the ones with stars.
Crispity Crunchity Drumsticks 6 raw chicken drumsticks, skin removed 1/2 teaspoon salt, divided 1/2 cup high-fiber bran cereal (recommended: Fiber One Original) 1 1/4 teaspoons black pepper 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 3/4 teaspoon dried oregano 1/4 teaspoon chili powder 1/4 cup fat-free liquid egg substitute Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray and set aside. Season chicken with 1/4 teaspoon salt and set aside. Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 teaspoon salt and all other seasonings. Seal the bag and shake to mix. Open the bag and, if you like, season the crumbs with additional seasonings, to taste. Set aside. Place egg substitute in a wide bowl. Two at a time, coat the drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks. Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 to 20 minutes, until crispy and cooked through. Enjoy!
Sausage, English Muffin, and Cream Gravy Sandwich 10 large eggs 2 tablespoons cold water 6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish Salt and freshly ground black pepper 4 tablespoons unsalted butter 4 thick cut English muffins, toasted Sausage and Gravy, recipe follows 1 cup grated Monterey jack or white Cheddar cheese 1 pound breakfast sausage, casings removed 1/2 large onion or 1 small onion, finely chopped 1 jalapeno chile, finely chopped 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 tablespoon finely chopped fresh sage leaves Salt and freshly ground black pepper Instructions: Preheat the broiler. Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form. Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person. Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.
Sweet and Salty Popcorn Mix Cooking spray 5 cups popcorn 5 cups assorted Japanese rice crackers (not fish flavor) 1 1/2 cups cocktail peanuts 1/2 cup sesame seeds 1 1/2 cups wasabi peas 1 cup packed dark brown sugar 1/2 cup dark or light corn syrup 1 stick unsalted butter 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda Instructions: Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl. Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble). Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.
Riesling Poached Pears with Cardamom Cream 1 (750 ml) bottle Riesling, preferably Spatlese 2 cups sugar 4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel 1 cup heavy cream 1 tablespoons superfine sugar 1 teaspoon ground cardamom Instructions: Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves. Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear. Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor). Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey. Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve. To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
Spinach Salad with Smoked Salmon 6 ounces smoked salmon, chilled 6 ounces fresh spinach, stemmed and washed, dried 1 large bunches of fresh chives, snipped finely 3 tablespoons mayonnaise 1 to 2 tablespoons white wine vinegar Salt and freshly ground black pepper 1 kirby cucumber, peeled and cut with vegetable peeler lengthwise into long thin strips 6 slices high quality country French bread, cut on bias and grilled or broiled Instructions: Cut salmon into fine strips and chill until serving time. Mix spinach with half of chives and all of mayonnaise and white wine vinegar; season to taste with salt and pepper. Chill dinner plates. Arrange spinach on the plate and arrange salmon in the center and over the spinach; garnish salmon with remaining chives, cucumber curls and serve with croutes.
Castro Sandwich 1/2 cup kosher salt 1/2 cup granulated sugar 1 tablespoon curing salt number 1 3 bay leaves 1 lemon, cut into slices 1/2 gallon ice One 5- to 7-pound boneless ham, rolled and tied 2 tablespoons chili powder 1 tablespoon granulated garlic 1 tablespoon dried oregano 1 tablespoon paprika 1 tablespoon ground black pepper 1 tablespoon kosher salt 1 tablespoon sugar 1 picnic pork shoulder 1/2 cup molasses 1/2 cup brown mustard 2 tablespoons minced garlic 1 ciabatta roll 4 pickle slices 3 slices Swiss cheese 1 tablespoon dijonnaise sauce Instructions: For the ham: Combine salt, sugar, curing salt, bay leaves, lemon slices and 1/2 gallon water in a large stockpot and bring to a boil. Once all ingredients have dissolved, remove from heat and add ice. Stir to combine. Place ham in a container and pour brine over top. Let brine, refrigerated, for 1 week. For the pulled pork: Preheat the oven to 250 degrees F. Combine chili powder, granulated garlic, oregano, paprika, pepper, salt and sugar in a medium bowl. Rub pork shoulder on all sides with the dry rub. Place in a medium rondo or stockpot and add 1/2 gallon water. Cover with plastic wrap and aluminum foil. Bake until fork tender, 10 to 12 hours. Pull pork, removing any fat or skin. For the ham glaze: Preheat the oven to 275 degrees F. Combine molasses, mustard and garlic in a small bowl and whisk until smooth. Place ham on a roasting rack. Top ham with half the glaze and roast, adding 2 cups of water to the pan if it looks like the drippings might burn, for 45 minutes. Re-glaze ham and continue to roast until it reaches an internal temperature of 165 degrees F, 15 to 45 minutes more. For the Castro sandwich: Place 3 ounces ham and 3 ounces pulled pork in a griddle or nonstick saute pan on medium heat. Cut roll in half and place on griddle to toast. Once the meats are hot all the way through, top with pickles and cheese. Cook until cheese is melted, 1 more minute. Spread dijonnaise on both sides of the roll. Top with meat mixture and close sandwich. Cut in half and serve.
Carrot Slaw 2 tablespoons freshly squeezed lemon juice 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 tablespoons olive oil 3 large carrots, peeled and shredded 2 tablespoons chopped fresh parsley Instructions: In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
Roasted Elk 2 pounds elk roast Pinch salt and pepper 1/2 cup duck fat, rendered Instructions: Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.
Mardi Gras Jambalaya 1 (5-pound) duck, trimmed of fat and cut into 8 pieces 1 teaspoon salt, plus more for seasoning duck 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck 2 tablespoons vegetable oil 1 pound andouille or other spicy smoked sausage, diced 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/2 cup chopped celery 1/2 teaspoon cayenne 2 tablespoons Emeril's Original Essence, recipe follows 2 cups peeled, seeded, and chopped tomatoes 1 tablespoon chopped garlic 3 bay leaves 2 teaspoons minced fresh thyme leaves 2 quarts chicken stock or canned low-sodium chicken broth 3 cups long-grain white rice 1 pound small shrimp, peeled and deveined 1 cup chopped green onions (green and white parts) 1/2 cup minced fresh flat-leaf parsley 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 oregano 1 tablespoon dried thyme Instructions: Season the duck pieces with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels. Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes. Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes. Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat. Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes. Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes. Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Malanga Fritters 8 cups raw malanga, peeled and diced 1 Scotch bonnet chile pepper 1/4 cup finely chopped parsley leaves 1 tablespoon salt 1/2 cup vegetable oil, plus oil for frying 7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows 1 teaspoon freshly ground black pepper 1 cup chopped onion 1-ounce vinegar 1 1/2 ounces olive oil 1/2 red bell pepper, chopped 2 scallions, chopped 5 large garlic cloves, chopped 1 tablespoon yellow mustard 2 tablespoons bouillon seasoning 1/2 tablespoon freshly ground black pepper 2 to 3 Scotch bonnet peppers, chopped 1/3 cup coarsely chopped parsley leaves Instructions: Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day. Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
Lightened-Up Stuffed Peppers 4 bell peppers (any color) Kosher salt and freshly ground black pepper 4 teaspoons olive oil 2 cloves garlic, finely chopped 1 small onion, chopped 8 ounces 90-percent lean ground beef 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 2 tablespoons tomato paste 1 cup low-sodium chicken broth 1/2 cup long-grain white rice 1/3 cup brown lentils 1 tablespoon chopped fresh dill, parsley or 1/4 teaspoon dried mint Instructions: Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils. Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish. Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil. Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes. Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup. Remove from the heat and add the dill. Season with salt and pepper. Serve the sauce with the stuffed peppers.
Spiced Basmati Rice Pilaf 2 cups basmati rice 2 tablespoons unsalted butter 1 large white onion, peeled and finely diced Kosher salt 3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded 1/2 teaspoon ground cayenne pepper 2 teaspoons whole cumin seeds 1 teaspoon fennel seeds 1 cinnamon stick 2 bay leaves Instructions: Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch. Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
Bourbon Balls 3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers 1 1/4 cups pecan halves 1/3 cup unsweetened cocoa powder 1/3 cup confectioners' sugar 1/4 cup bourbon 1/4 cup dark corn syrup 1 teaspoon pure vanilla extract Pinch kosher salt 6 ounces bittersweet chocolate, chopped 1 tablespoon coconut oil or vegetable shortening 25 pecan halves Instructions: For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners\u2019 sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed. Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they\u2019re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes. For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes. Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
Prime Rib-eye Steaks with Mustard Parmesan Crust 20 cloves garlic, peeled 1/2 cup olive oil 3 tablespoons fresh, roughly chopped thyme 3 tablespoons Dijon mustard 3 thick rib-eye steaks (about 2 to 2 1/2-inches) Grey salt and fresh ground black pepper Olive oil, for drizzling 2 cups fresh, finely grated parmesan cheese Instructions: In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Preheat oven to 450 degrees F. Preheat a grill to high. Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side. Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Raspberry Ice Cream 1 cup (240 ml) milk ¾ cup (150 g) granulated sugar or other sweetener, to taste ½ teaspoon vanilla extract 1 pound (454 g) frozen raspberries Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 10, then to High. 4. Use the tamper to press the ingredients into the blades. 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form. 6. Stop machine. Do not over mix or melting will occur. Serve immediately.
Spicy Toasted Garlic Aioli Shrimp 1 1/2 cups olive oil 5 tablespoons minced garlic 4 tablespoons paprika 1 teaspoon cayenne pepper 1 cup vegetable oil 3 egg yolks* 1/4 cup lemon juice 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 tablespoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups water 5 bay leaves 3 lemons, juiced 1 cup white wine 2 teaspoons cayenne pepper 3 tablespoons kosher salt 2 pounds shrimp, peeled and deveined, tails left intact Instructions: To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup. Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly. To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool. Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.
Throwdown Gingerbread Cookies 3 cups all-purpose flour plus more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground white pepper 1 teaspoon dry mustard powder 3/4 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon salt 12 tablespoons unsalted butter, softened slightly 3/4 cup dark muscavado sugar 2 tablespoons milk Instructions: Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk. On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes. Preheat the oven to 325 degrees F. Line sheet pans with parchment paper. Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies. Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.
Chicken and Corn Chowder 3 ears of corn, shucked 2 tablespoons unsalted butter 4 slices bacon, chopped 1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise Kosher salt and freshly ground pepper 1 1/4 pounds Yukon Gold potatoes, chopped 4 cloves garlic, 3 cloves chopped and 1 sliced 1/2 teaspoon smoked paprika 4 to 6 sprigs thyme 4 cups low-sodium chicken broth 1 1/2 cups shredded rotisserie chicken 3/4 cup heavy cream Instructions: Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel\u2013lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside. Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes. Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes. Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes. Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Date Bran Jingle Balls 2 cups bran flakes cereal 3/4 cup whole pitted dates 1/2 cup pecans, toasted 3 tablespoons honey 2 tablespoons cream cheese, softened 2 teaspoons brandy, orange liqueur or orange juice 1/2 cup finely chopped nuts, date sugar, coconut or toasted wheat germ Instructions: To Make Ahead: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days. Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire. Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms. Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing. Recipe Nutrition: Per cookie: 104 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 42 mg sodium; 111 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat
Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline 10 1/2 ounces all-purpose flour 1/2 teaspoon fine sea salt 1 teaspoon granulated sugar 6 ounces cold unsalted butter, cut into small cubes 1/2 cup cold buttermilk plus more if needed 1 1/2 tablespoons unsalted butter 2 1/2 tablespoons light brown sugar 3 very ripe bananas, peeled and sliced into 1/4-inch thick slices 3 cups milk 1/2 cup sugar 1 1/2 ounces cornstarch 1/4 teaspoon fine salt 6 egg yolks 2 1/2 sheets gelatin, softened in cold water and excess water squeezed out 1 teaspoon pure vanilla extract 1/4 cup cold heavy cream Hazelnut Brittle, recipe follows Hazelnut Whipped Cream, recipe follows 1 1/2 cups hazelnuts, skins removed 2 cups sugar 1/2 cup water 1 1/2 cups cold heavy cream 1 vanilla bean split, seeds scraped 1 tablespoon superfine sugar 1 1/2 tablespoons Frangelico Instructions: Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.) Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour. Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer. In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl. Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer. Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving. Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop. Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife. Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.
Strawberry Pretzel Pie 3 1/2 cups pretzels 1 stick (8 tablespoons) butter, melted 1/3 cup packed brown sugar 1 1/2 cups granulated sugar 3 tablespoons cornstarch 1 package strawberry-flavored gelatin powder 3 pints strawberries, hulled and halved 2 cups heavy cream Instructions: For the pretzel crust: Preheat the oven to 350 degrees F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool. For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours. Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.
Allspice Dram 1/2 cup allspice berries 2 1/2 cups navy-strength rum (see Cook's Note) 200 grams granulated sugar Instructions: Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
Baked Catfish Two 7- to 8-ounce catfish fillets 4 ounces butter 4 ounces dry white wine 1 tablespoon lemon juice 1 teaspoon finely chopped garlic 1 teaspoon chopped cilantro Salt to taste Pepper to taste Paprika Instructions: Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
Cream of Celery Root Soup 2 tablespoons butter 2 1 pound celery roots, peeled, cut into 1 inch pieces 2 medium onions, chopped 1 cup chopped celery 2 garlic cloves, minced 1 teaspoon celery salt 1/8 teaspoon cayenne pepper 1/2 cup dry vermouth or dry white wine 5 cups chicken or vegetable stock 1 cup whipping cream Chopped fresh chives or celery leaves Instructions: Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.
Arugula, Raspberry and Blackberry Salad 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 small shallot, minced Kosher salt and freshly ground black pepper 5 ounces arugula 1 cup raspberries 1 cup blackberries 2 tablespoons crumbled goat cheese Instructions: Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.
Golden Summer Prawns 1 cup julienned carrot 1 cup julienned cucumber (hothouse) 1 cup julienned bamboo shoots (fresh) 1/2 pound Dungeness crab 1 cup julienned Chinese sausage, chilled 4 pieces rice paper 2 quarts hot water 1 cup white vinegar 2/3 cup granulated sugar 1 fresh pineapple 1/4 cup Chinese red vinegar 3 tablespoons sugar 1 tablespoon Sriracha 2 tablespoons cornstarch 1/2 cup water 1/2 bunch fresh scallions 1/4 bunch fresh cilantro leaves 1/4 finger fresh ginger 2 tablespoons sesame oil 1/3 cup olive oil 1/2 cup water 1 teaspoon salt 4 prawns, shell and tails intact 2 tablespoons Szechwan peppercorns 2 tablespoons salt 1/4 cup olive oil, for sauteing Mache, for garnish Gold leaf, for garnish Edible orchids, for garnish Instructions: Place all ingredients in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.; Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened remove from the heat. Chill and pout into a squeeze bottle.; Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.; Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.; Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Martha Stewart Tiny-Tini 3 ounces Skyy Vodka 1-ounce Goldschlager Dash of bitters 1 teaspoon sugar Maraschino cherry Instructions: Coat rim of martini glass with sugar. In a separate glass filled with ice, add vodka, Goldschlager, and bitters. Top and shake well. Strain into martini glass. Serve with a cherry.
Stuffed Baby Bellas 16 baby portabella mushrooms (creminis) 1 pound ground chicken or turkey breast 1 teaspoon fennel seed, 1/3 palmful 1 small onion, finely chopped 3 garlic cloves, grated or finely chopped 1 lemon, zested 1 cup shredded asiago cheese 1/2 cup breadcrumbs, a couple handfuls 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel Salt and pepper Salt and pepper 2 tablespoons EVOO (extra-virgin olive oil) 1/4 cup pine nuts or chopped almonds Instructions: Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps. Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
Soft-Boiled Egg and White Anchovy Breakfast Sandwiches 2 large eggs 1 Finnish ruis bread, 1 English muffin or 2 slices other bread 2 tablespoons chopped fresh parsley 6 white anchovy fillets Fine sea salt and freshly ground black pepper Instructions: Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread. When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs. Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.
Dijon Herbed Egg Salad Toasts 10 slices pumpernickel or rye bread 8 eggs, hard-boiled, peeled and chopped 2 stalks celery, finely chopped 1 tablespoon freshly chopped chives 1 tablespoon freshly chopped parsley leaves 2 tablespoons Dijon mustard 1/3 cup mayonnaise 3 slices bacon, cooked crisp and cut into shards Salt and freshly ground black pepper Instructions: Toast the bread slices and cut each slice into 4 triangular pieces. Set aside. In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste. Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.
Hot Mulled Cider 1/2 gallon apple cider Two 12-ounce bottles hard cider 1 cup calvados 1 lemon, juiced 1/3 cup honey 3 cinnamon sticks, plus more for serving 3 cloves 1 star anise Instructions: Special equipment: a 6- to 7-quart slow cooker and a cheesecloth square Combine the apple cider, hard cider, calvados, lemon juice and honey in a 6- to 7-quart slow cooker. Place the cinnamon, cloves and star anise in a square of cheesecloth, tie the ends together to close and toss in the slow cooker. Heat on high to bring to a simmer. Then turn to the warm/hold setting. Serve the cider in a mug with a cinnamon stick.
Tequila Grapefruit Martini 8 ounces silver tequila, such as Herradura 4 ounces pink grapefruit juice, plus more for the rims 2 ounces dry vermouth 10 dashes grapefruit bitters 1 tiny splash fresh orange juice Sanding sugar, for the rims Candied grapefruit rind, for garnish Instructions: Combine the tequila, grapefruit juice, vermouth, bitters and orange juice in a cocktail shaker. Fill the shaker with ice and shake well. Dip the rims of martini or coupe glasses in grapefruit juice and then in sanding sugar. Strain the cocktail into the glasses and garnish with candied grapefruit rind. Serve immediately.
Lamb Chops with Eggplant Caponata 1/4 cup extra-virgin olive oil 1 small onion, diced 2 cloves garlic, minced 1/2 small eggplant, diced Kosher salt and freshly ground pepper 1 teaspoon finely chopped rosemary 1 tomato, seeded and diced 1/4 cup balsamic vinegar 1 teaspoon capers 1 tablespoon pine nuts, toasted 12 to 16 lamb loin chops Arugula, for garnish Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly. Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
4-Square Family Pizza Cornmeal, if desired 1 can (13.8 ounce) Pillsbury® refrigerated classic pizza crust 2 teaspoons olive oil 1/2 cup shredded Cheddar cheese (2 ounce) 1 1/2 cups shredded mozzarella cheese (6 ounce) 1tablespoon chopped red onion 1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up 1 tablespoon shredded fresh Parmesan cheese 4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato) 1 tablespoon thin fresh basil strips 2 tablespoons pizza sauce 2 slices Canadian bacon, quartered 1/4 cup pineapple tidbits, well drained (from 8 ounce can) 2 tablespoons pizza sauce 8 to 10 slices pepperoni (from 3 ounce package) Instructions: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil. Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a \plus sign\ on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares. This recipe lends itself well to other variations. Get creative and add your family's favorite toppings! For a perfect party pizza, follow Steps 1 and 2, dividing the crust into four squares with lines of shredded Cheddar cheese as described. Then provide toppings (meats, cheeses, sauces, fruits, etc.), allowing guests to complete a square with the ingredients of their choice. Wonderful for a teen sleepover party!
Buffalo Chicken Lollies 2 tablespoons celery leaves, plus more for garnish 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 medium stalk celery, chopped (1/3 cup) 1 clove garlic, minced 1 small shallot, chopped (1/3 cup) 1 1/2 pounds ground chicken 2 tablespoons unsalted butter 1/2 cup cayenne hot pepper sauce, such as Frank's Red Hot 2 tablespoons honey 2 tablespoons ketchup 1/2 cup mayonnaise 1/4 cup buttermilk 2 teaspoons lemon juice 4 ounces bleu cheese, crumbled Kosher salt and freshly cracked black pepper 2 tablespoons canola oil, for grilling Instructions: For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes. For the dipping sauce: While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper. For cooking: Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves.
Shrimp Ceviche Served in Coconuts 1 lemon, halved 1 head garlic, halved 3 bay leaves 8 peppercorns Sea salt 1 1/2 pounds large shrimp, peeled 2 cups coconut milk 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling 1 red onion, sliced thin 2 serrano chiles, sliced thin 1/2 bunch freshly chopped cilantro leaves, plus more for garnish 4 coconuts 2 cups rock or kosher salt, for serving Extra-virgin olive oil, for drizzling Instructions: Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour. Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts. To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.
Chocolate Fondue 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each 2 tablespoons Frangelico or Amaretto liqueur, optional 1/4 cup finely chopped hazelnuts or almonds, optional Hazelnut or almond biscotti Salted pretzel sticks Cubed pound cake Sliced bananas Stem strawberries Sectioned navel oranges Ripe fresh diced pineapple Instructions: Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Giant Chocolate-Peanut Butter Molten Bundt Nonstick cooking spray, for greasing the pan 2 3/4 cups all-purpose flour (see Cook?s Note) 1 teaspoon baking powder 1 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 2 cups granulated sugar 3/4 cup vegetable oil 5 large eggs 1 tablespoon pure vanilla extract 1 cup milk 1/4 cup unsweetened cocoa powder 2 1/4 cups creamy peanut butter 8 ounces semisweet chocolate, chopped 2 tablespoons coconut oil 1/2 cup honey roasted peanuts, chopped 1/2 cup chocolate sprinkles Instructions: Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined. Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter. Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds. Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
Caramelized Onions, Cabrales Blue Cheese and Wild Mushroom Flatbread 1 tablespoon unsalted butter 1 tablespoon olive oil 3 tablespoons olive oil 1 pound assorted wild mushrooms (portobello, shiitake, chanterelle, porcini) Salt and freshly ground pepper 3 Spanish onions, sliced thinly 1 teaspoon sugar 1 ricipe flatbread 1/2 cup fresh mozzarella 1 cup crumbled blue cheese Instructions: Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.
Roasted Vegetable Soup 1/2 recipe Roasted Winter Vegetables, recipe follows 1 tablespoon extra-virgin olive oil 4 cups unsalted vegetable stock 1 small head escarole, root-end removed, washed and cut into 1-inch strips One 15-ounce can navy beans, drained and rinsed 1 leftover Parmesan rind or 1/2 cup grated Parmesan Kosher salt 2 teaspoons fresh thyme leaves 2 teaspoons lemon zest (from about 1 1/2 lemons) 5 medium carrots, cut on the bias into 2-inch lengths 4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths 3 medium golden beets, peeled and cut into 1/2-inch wedges 1 bunch radishes, trimmed 4 sprigs thyme 1 clove garlic, coarsely chopped 3 tablespoons olive oil 1/2 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 1 teaspoon finely grated lemon zest Instructions: Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind. Right before serving, stir in the thyme and lemon zest. Preheat the oven to 425 degrees F. In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste. Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.
Sweet Potato Pie-Stuffed Cornbread One 8-ounce sweet potato Nonstick cooking spray, for greasing the skillet 1/2 cup sugar 6 tablespoons unsalted butter, melted 1 tablespoon heavy cream 1 tablespoon fresh orange juice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 large egg 1 cup plain cornmeal 1 cup all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole buttermilk 1 large egg 1/2 cup (2 sticks) unsalted butter, melted 2 tablespoons canola or vegetable oil Instructions: For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice. Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray. Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside. Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.) Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.) Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.
Sweet-and-Spicy Steak 2 tablespoons coarsely ground pepper 1 tablespoon ancho chile powder 1 tablespoon kosher salt 6 tablespoons dijon mustard 1/4 cup honey 2 tablespoons horseradish, drained 6 fresh mint leaves, finely chopped Kosher salt and freshly ground pepper Instructions: Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze. Whisk all of the ingredients in a bowl. Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.
Roasted Tomato and Corn Salsa 4 vine-ripe tomatoes (about 1 1/4 pounds) 2 ears yellow corn, husked, silks removed 1 poblano pepper 1/2 large yellow onion, quartered 3 cloves garlic, unpeeled 2 tablespoons canola oil Kosher salt 1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch) 1/4 jalapeno, seeded 1/2 teaspoon coriander 1/2 teaspoon cumin 2 to 3 tablespoons lime juice Lightly salted tortilla chips, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes. Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa). Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl. Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice. Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
La Paloma Suprema 1.5 oz. Don Julio Reposado Tequila 4 oz. grapefruit soda 1 wedge lime Instructions: Add Don Julio Reposado Tequila and grapefruit soda in salt-rimmed, ice-filled highball glass Garnish with lime wedge
Chile Relleno en Nogada 1 ounce olive oil 1 large yellow onion 1 ounce minced garlic 2 large apples 2 large pears 1 cup raisins 4 ounces sugar 1 ounce salt 1/2 teaspoon ground clove 5 ounces ground cinnamon 2 ounces ground cumin 2 ounces Mexican oregano 2 ounces thyme 1 ounce ground black pepper 5 pounds ground beef 16 ounces crushed tomatoes 1 1/2 cups heavy cream 1 1/2 cups pecans 1 cup milk 3 ounces cream cheese 3 ounces feta 2 1/2 ounces sugar 2 ounces goat cheese 1 1/2 ounces brandy 1/2 ounce ground cinnamon 1/2 ounce minced garlic 1 tablespoon kosher salt 1/2 onion Oil, for frying 6 poblano peppers Serving suggestions: beans and rice, Cotija, chopped fresh cilantro, pomegranate seeds, lettuce, pico de gallo Instructions: For the relleno filling: Heat a large pot or rondeau, then add the oil, onions, garlic, apples, pears and raisins. Sauté for about 7 minutes, then add the sugar, salt, clove, cinnamon, cumin, oregano, thyme and pepper and stir for 7 minutes. Add the ground beef and 16 ounces water and break the meat up with a large whisk. Add the crushed tomatoes, then stir everything and let simmer for a good 40 minutes to 1 hour. Keep breaking the meat down. Strain and cool down in the fridge for 5 hours. For the pecan brandy cream sauce: Blend the cream, pecans, milk, cream cheese, feta, sugar, goat cheese, brandy, cinnamon, garlic, salt and onion in a blender for 1 to 1 1/2 minutes. For the peppers: Heat up a deep-fryer to 375 degrees F. Preheat the oven to 300 degrees F. Set the peppers in a fryer basket. Keep the other basket on top of the peppers to submerge them in the oil until the skin bursts, 3 to 4 minutes. Get an ice bath ready to shock them. Transfer to the ice bath, then peel and seed them. Stuff the peppers with the filling. Warm up the peppers in the oven until the temperature is over 150 degrees F inside the peppers, 15 minutes. Alternatively, microwave for 3 1/2 minutes and put on a plate. Serve with beans and rice, topped with the pecan brandy cream sauce, garnished with Cotija, chopped cilantro, fresh pomegranate, lettuce and pico de gallo.
Chicken Cauliflower \Fried Rice\ 1 medium head cauliflower, stem removed 3 teaspoons canola or vegetable oil 2 large eggs, lightly beaten 3 cloves garlic, minced One 1-inch piece fresh ginger, peeled and grated 1 cup frozen mixed peas and carrots, thawed 1/4 cup thinly sliced scallions 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional 2 tablespoons sesame oil 2 cooked chicken breasts, diced (I used a rotisserie chicken) Hot sauce, for serving, optional Instructions: Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Super-Loaded Oatmeal Cookies 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup coconut oil 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 cups old-fashioned rolled oats 1 cup unsweetened coconut flakes 1/2 cup pepitas (green pumpkin seeds) 1/2 cup sunflower seeds 2 tablespoons flax seeds 1 cup walnut pieces 1 cup dried cranberries Instructions: Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Strawberry Shortcake Ice Cream Sandwich Cake 20 vanilla ice cream sandwiches 2 1/4 cups chopped fresh strawberries plus 1 whole strawberry, for garnish 1/3 cup granulated sugar 1.5 quarts (48 ounces) vanilla ice cream 1 cup heavy cream 1/3 cup freeze-dried strawberries 1 snack-size pound cake 1/4 cup strawberry syrup ice cream topping 3 waffle cones Instructions: Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan. Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes. Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate. Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.\u202f Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs. Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream. Serve the cake immediately or transfer to the freezer to store.
West Street Grill Maine Coast Sea Vegetable Stock 2 ounces Kelp (Kombu) Maine Coast Sea Vegetables 8 cups of Filtered Spring/Mineral Water 1 1/2 ounces Bonito Flakes (1 package) 1/2 cup Spring Water Instructions: Preparation: Place the Kelp and spring water in a large stock pot. Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so. As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed. If it pierces the Kelp easily, the flavor has been released. If not, return to the pot for one or two minutes longer. Never allow the water to boil while the Kelp is in the pot. Remove the Seaweed and reserve for other uses. When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes. Immediately remove from the heat and skim the foam from the surface. When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles.
Eagle Brandandreg; Mini Cheesecake Crisco® Original No-Stick Cooking Spray 1 1/2 cups graham cracker or chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter, softened 3 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 3 large eggs 2 teaspoons vanilla extract GARNISH SUGGESTIONS: Fresh fruits, candies, whipped toppings, chocolate curls Instructions: HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners. COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. *If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired. VARIATION CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.
Frozen S'mores Nonstick cooking spray 2 cups mini marshmallows 1 pint vanilla ice cream 1/2 cup mini chocolate chips 10 whole graham crackers, broken in half Instructions: Preheat the broiler to high. Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool. In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.
Croquembouche 1/4 -ounce packet unflavored gelatin (2 1/2 teaspoons) 4 cups whole milk 2 vanilla beans 12 large egg yolks 1 cup sugar 6 tablespoons cornstarch 1/4 teaspoon salt 5 tablespoons unsalted butter 6 ounces bittersweet chocolate, chopped 1 tablespoon powdered espresso 1 1/2 cups heavy cream 10 tablespoons unsalted butter, cut into pieces 1 1/2 teaspoons sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 6 large eggs 3 cups sugar 3 tablespoons light corn syrup Instructions: For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom. Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth. Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture. Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes. Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture. Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso. Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours. When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling. Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.) For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees. While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower. Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot! Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.
Antelope Stew 1/4 cup all-purpose flour, Kosher salt and freshly ground black pepper 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes 7 tablespoons butter, divided 5 cups port or red wine, divided 2 cups beef stock or bouillon 4 sprigs thyme 2 tablespoons minced garlic 3 bay leaves 1/2 tablespoon minced rosemary leaves 1 1/2 pounds potatoes, quartered 1 large onion, roughly chopped 4 carrots, peeled and roughly chopped 4 celery ribs, roughly chopped 1/2 cup tomato paste Generous pinch ground nutmeg Instructions: In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope and toss to coat well. Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes. In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew to a serving dish and serve.
Grilled Vegetable Salad 1/4 cup olive oil 3 tablespoons balsamic vinegar 2 cloves minced garlic Dash of dried basil Dash of dried oregano 4 slices zucchini 4 slices yellow squash 4 slices eggplant 1/2 red pepper, seeded 1 bunch arugula, rinsed and dried 3 leaves romaine, rinsed and dried Parmesan shavings Salt and pepper Instructions: In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings.
Lobster and Crab Stuffed Grilled Cheese 4 ounces cooked Maine lobster 4 ounces cooked blue crab meat 2 slices sweet bread 1/2 ounce whipped mayonnaise 2 slices American cheese 1 ounce shredded cabbage, plus for garnish 1 ounce diced tomato 1/2 ounce Lemon Beurre Blanc, recipe follows 1/2 ounce shredded cheese mix 1/2 ounce Lava Sauce, recipe follows Paprika, for garnish 6 ounces shoestring fries, for serving 2 shallots, finely chopped 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed Salt and white pepper 4 cups mayonnaise 1/2 cup sambal 1 cup sweet Thai chile sauce 1/4 cup lemon juice Instructions: Heat the lobster and crab meat. Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side. Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted. To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries. Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.
Pumpkin Spice French Toast Casserole 1 tablespoon unsalted butter, at room temperature One 1-pound loaf Italian-style bread, sliced 1/2-inch-thick 4 large eggs 1/3 cup sugar 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 cups whole milk 1 cup heavy cream 1 cup pumpkin pie puree (not pure pumpkin puree) 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 stick unsalted butter (8 tablespoons), cut into cubes 1 cup chopped pecans Instructions: For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books). Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight. Position an oven rack in the center of the oven, and preheat to 350 degrees F. For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans. To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top. Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.
Petite Croque Monsieurs 1 French baguette, sliced 1/4-inch thick (24 slices) 1/4 cup mayonnaise 1/4 cup country-style Dijon mustard 6 slices Black Forest ham 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup whole milk 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg One 6-ounce block Gruyere cheese, shredded Instructions: Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise. Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides. Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard. Preheat the broiler to high. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese. Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve.
Rice Tart 2 cups all-purpose flour 1/2 cup sugar 10 tablespoons cold unsalted butter, cut into pieces 2 egg yolks 2 teaspoons heavy cream 1 cup half-and-half 1 cup heavy cream 1 pinch salt 1/2 vanilla bean, split lengthwise 3 eggs 1/2 cup granulated sugar 1 cup cooked white rice 1/2 cup raisins, optional Confectioners' sugar Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use. Preheat oven to 375 degrees F. Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly. To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar.
Poppy Cupcakes 12 long fruit leather rolls 12 cupcakes with vanilla frosting 1/4 cup dark chocolate frosting 12 chocolate kisses Instructions: Cut a fruit leather strip in half and stack the two halves. Use the top of a small heart cookie cutter (preferably fluted) to cut petals. Repeat with the remaining fruit leather. (You'll need 8 to 10 petals per cupcake.) Arrange the fruit leather petals on the cupcakes in concentric circles. Leave the center of the frosting uncovered. Put the chocolate frosting in a resealable plastic bag and snip a corner. Pipe a circle in the center of each cupcake, then pipe rays coming out to look like a sun. Place a chocolate kiss upside down in the center of each.
Streusel Topped Pumpkin Pie 1 (15 oz.) can pumpkin (2 cups) 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 large egg 1 1/4 tsps. ground cinnamon, divided 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 (6 oz.) prepared graham cracker pie crust 1/4 cup firmly packed brown sugar 2 tbsps. Pillsbury BEST® All Purpose Flour 2 tbsps. cold butter 3/4 cup chopped walnuts Whipped cream (optional) Instructions: HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust. BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie. BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.
Bacon, Egg and Cheese Bagels 24 slices thick-cut bacon 1/2 cup sambal oelek 1 tablespoon (14 grams) unsalted butter, melted 2 tablespoons (16 grams) all-purpose flour 1 cup whole milk 10 large eggs 2 teaspoons kosher salt Freshly ground black pepper 3 scallions, chopped 4 ounces cream cheese, cut into small cubes, at room temperature Flakey salt, to taste 8 sesame bagels, split, store-bought or recipe follows 16 slices American cheese Ketchup, and hot sauce for serving, optional 6 cups (762 grams) high-gluten flour, plus more for dusting 2 tablespoons (25 grams) brown sugar 1 tablespoon kosher salt 2 teaspoons instant yeast 2 cups (474 grams) warm water (105 to 110 degrees F) 2 tablespoons (42 grams) barley malt syrup or powder Oil, for the bowl and baking sheets 1 tablespoon baking soda 1 large egg white, beaten 3 tablespoons untoasted sesame seeds Kosher salt Instructions: Place two oven racks in the middle positions. Preheat the oven to 375 degrees F. Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil. For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside. Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8. To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish. In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight. Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes. Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water. Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets. Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!
Colorful Confetti Slaw 1 medium head green cabbage, chopped 1 carrot, grated 1/3 green bell pepper, diced 1/3 red bell pepper, diced 1/3 yellow bell pepper, diced 1 onion, diced 1 cup mayonnaise or more if needed 3 to 4 teaspoons prepared yellow mustard 3 to 4 teaspoons horseradish 1 tablespoon fresh lemon juice Salt and pepper Instructions: Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.
Roasted Pumpkin with Quinoa, Dates and Sage 1 small sugar pumpkin (2 to 3 pounds), halved and seeded 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cups quinoa 3 cups pitted Medjool dates, julienned 1/4 cup small sage leaves, torn Instructions: Preheat the oven to 375 degrees F. Cut the pumpkin into about 3-inch chunks and arrange on a rimmed baking sheet skin-side down. Drizzle the pumpkin pieces with olive oil and give them a sprinkle of salt and pepper. Roast the pumpkin until soft, about 1 hour. Once it is cool enough to handle, peel off and discard the skin, and place the roasted pumpkin flesh in a bowl. Meanwhile, place a large dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes or until the quinoa releases a beautiful toasty aroma. Add 3 cups of water and 1 tablespoon salt; cover and bring to a boil. Reduce the heat to low and simmer the quinoa until all the water has been absorbed, about 25 minutes. Remove from the heat and set aside, covered; the steam will finish cooking the quinoa. Once the quinoa has cooled a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves and 1/4 cup olive oil. Toss gently to combine. Season with more salt and pepper. Serve at room temperature.
Lasagna Soup Kosher salt 8 ounces lasagna noodles, broken into pieces (about 10 noodles) 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1/2 pound hot or sweet Italian sausage, casings removed 3 cloves garlic, chopped 1 teaspoon dried oregano 2 tablespoons tomato paste 4 cups low-sodium chicken broth 1 15-ounce can crushed or diced tomatoes 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream or half-and-half Ricotta cheese, for topping Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes. Divide the soup among bowls. Top with ricotta and sliced basil.
Baby Spinach and Watermelon Salad with Feta and Pistachios 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon dried oregano Kosher salt and freshly cracked black pepper 1 cup crumbled feta 1/2 cup toasted pistachios, roughly chopped 8 cups baby spinach 2 cups cubed watermelon Instructions: For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine. For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios.
Takeout-style Air Fryer Egg Rolls One 1 1/4-pound green cabbage, finely shredded (about 8 cups) 4 medium carrots, cut into matchsticks Kosher salt 24 medium shrimp, peeled, deveined and halved lengthwise 2 tablespoons vegetable oil 2 cloves garlic, finely chopped 1/2 teaspoon minced ginger 8 ounces char siu, cut into 1/2-inch strips (1 cup; see Cook\u2019s Note) 2 tablespoons Shaoxing rice wine or cooking sherry 1 teaspoon oyster sauce 1 teaspoon soy sauce 1 teaspoon sugar 1/4 teaspoon ground white pepper 1 tablespoon cornstarch 16 egg roll wrappers Canola oil spray Sweet chili sauce or duck sauce, for serving Instructions: Fill a wok or Dutch oven with water and bring to a boil over high heat. Prepare a large bowl of ice water and set aside. Add the cabbage, carrots and 1 tablespoon salt to the boiling water and cook until the cabbage is a vibrant green, about 2 minutes. Using a spider or slotted spoon, transfer the cabbage and carrots to the ice bath to stop the cooking. Remove the cabbage and carrots, squeeze out as much water as possible, and transfer to another large bowl. Add the shrimp to the boiling water and cook until pink and curled, about 2 minutes. Transfer to the ice bath to cool completely, then drain, pat dry and set aside. Discard the water from the wok and dry thoroughly. Heat the vegetable oil in the wok or Dutch oven over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and garlic starts to color, about 20 seconds. Add the char siu and cook, stirring often, until warmed through and starting to caramelize, about 2 minutes. Add the Shaoxing wine and cook, scraping any browned bits from the bottom of the wok, until mostly evaporated, about 1 minute. Stir in the oyster sauce, soy sauce, sugar, and white pepper until combined. Add the cabbage, carrots and 3/4 teaspoon salt and toss until combined. Drain in a large colander set over a large bowl and let cool for 10 minutes. Meanwhile, mix the cornstarch with 1 tablespoon cold water in a small bowl until smooth. Spray a rimmed baking sheet with canola oil spray; set both aside. Place an egg roll wrapper on a work surface with one corner facing you. Add a heaping 1/3 cup of the drained filling to the bottom half of the wrapper and arrange 3 shrimp across the top. Brush the 2 edges of the wrapper farthest away from you with the cornstarch slurry. Pick up the corner closest to you and wrap it over the filling. Bring the left and right corners in toward the filling and roll up, sealing the edges tightly. Transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers while keeping the finished egg rolls and remaining wrappers covered with damp paper towels. Lightly spray the basket of a 6-quart air fryer with canola oil spray. Working in batches, add the egg rolls in a single layer, spacing them apart, and spray the tops with canola oil spray. Cook at 350 degrees F until the wrapper is golden brown and blistered with bubbles, about 10 minutes. Flip the egg rolls and spray the tops with canola oil spray. Cook until evenly golden brown and blistered all over, about 8 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly to avoid burning your mouth. Serve with sweet chili sauce or duck sauce.
Cheese-Stuffed Dates with Prosciutto 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup finely chopped fresh chives Kosher salt and freshly ground black pepper 16 (12 ounces) Medjool dates, pitted 8 thin slices prosciutto, halved lengthwise Instructions: Special equipment: 16 toothpicks or cocktail picks In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined. Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve.
Penne in Almond Sauce 1 pound penne pasta 2 cups (9 ounces) blanched, slivered almonds 2 1/2 cups low-sodium chicken stock 1/4 cup extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups) 1 cup frozen petite peas 3/4 cup heavy cream 1 large lemon, zested Kosher salt and freshly ground black pepper 2 cups grated Parmesan 1/2 cup chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
Mustard Pepper Salmon with Red Wine Sauce 2 large or 4 small zucchini 4 (5-ounce) fillets fresh salmon 1 tablespoon freshly ground pepper 1 tablespoon mustard seeds 2 teaspoons fresh oregano leaves 2 teaspoons extra-virgin olive oil 1/2 cup red wine 4 to 6 large fresh basil leaves Instructions: Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside. Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven. Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.
Braised Chipotle Sweet Potatoes 1 teaspoon cumin seeds 1 tablespoon extra-virgin olive oil 2 large rainbow carrots, cut into 1-inch half-moons 1 large yellow onion, diced 2 large sweet potatoes (about 2 pounds), cut into 1-inch pieces Kosher salt 6 cups kale (about 1 pound), woody ends discarded, leaves and stems chopped Juice of 1 navel orange (about 1/3 cup) 1 tablespoon tomato paste 1 tablespoon dark brown sugar 1 chipotle pepper in adobo, seeded and chopped, plus 1 tablespoon adobo sauce, optional 1 1/2 cups vegetable broth 2 cups cooked brown rice, for serving, optional 2 radishes, cut into thin matchsticks 1/4 cup fresh cilantro, chopped Instructions: Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F. Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes. Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired. Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.
Onion-Ringed Fried Chicken 2 large eggs 2 tablespoons paprika 1 1/2 teaspoons cayenne pepper Kosher salt 3 cups milk 1 cup torn fresh parsley 1/2 cup torn fresh sage 1 head garlic, cut in half crosswise, cloves separated 2 medium onions 4 skin-on, bone-in chicken breasts (about 8 ounces each) 3 cups all-purpose flour Freshly ground black pepper Vegetable oil, for frying Instructions: Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic. Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours. In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack. Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes. Drain on a paper-towel-lined plate. Season with salt.
Caruru 2 tablespoons olive oil 2 pounds small okra pods, topped, tailed, and cut into small pieces Salt and freshly ground black pepper 3 tablespoons ground dried shrimp 1 pound jumbo shrimp, peeled and deveined 1/3 cup roasted peanuts 2 tablespoons dende oil 1 medium onion, very finely chopped 2 cloves garlic, minced 1 teaspoon red chile flakes 3/4 cup water 1 bunch cilantro, leaves only, finely chopped Dash of tabasco Cooked white rice, for serving 12 cooked jumbo shrimp, for garnish 1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish Whole sprigs of cilantro, for garnish Wedges of lemon, for serving Instructions: In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside. In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste. In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.
Apple Financier Tart 3 tablespoons (43 grams) unsalted butter 1/2 cup (60 grams) slivered almonds 1/4 cup plus 3 tablespoons (50 grams) confectioners' sugar 1/4 cup plus 2 tablespoons (54 grams) all-purpose flour 2 tablespoons (15 grams) cornstarch Pinch of salt 4 large egg whites 2 tablespoons (42 grams) honey 1/4 cup (58 grams) heavy cream 1 vanilla bean, split 10 tablespoons (1 1/4 stick) (142 grams) unsalted butter, cut into 3 medium (510 grams) Golden Delicious apples, peeled, cored, and cut into 1/2 cup (168 grams) honey 1/4 cup (60 grams) Calvados or apple jack One 9 1/2-inch tart shell made from Sweet Tart Dough, unbaked Glaze 1/4 cup (84 grams) honey Instructions: Make the financier batter: Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about three minutes. Set aside to cool. Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whist to combine. Combine the egg whites, honey, cooled browned butter, and cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside. Make the apple filling: Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragment, about five minutes. Add to the diced apples and honey and cook, stirring occasionally, for two minutes or until the apples are slightly softened. Add the Calvados to the skillet, carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Stir the reserved liquid back into the diced apples. Pour the apple mixture into the tart shell and spread it into an even layer. Scrape the financier batter over the apples, covering them completely. Bake the tart for 40 to 50 minutes, until the top is golden brown and toothpick inserted into the center comes out clean. Place the tart on a wire rack. Glaze the tart: Put the honey in a heatproof glass measure and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.
Bulgur-Stuffed Summer Vegetables 1 cup bulgur wheat 1 1/4 cups chicken broth 2 bell peppers (1 red, 1 yellow) 2 zucchini and/or yellow summer squash 2 tomatoes 2 tablespoons extra-virgin olive oil 1 small onion, chopped 1/4 pound crimini mushrooms, chopped 3 cloves garlic, minced Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh tarragon 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes. Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup. In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur. Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
Mojo Beef Kabobs 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 teaspoon coarse grind black pepper 1 large lime, cut into 8 wedges 1 small red onion, cut into 8 thin wedges 1 container grape or cherry tomatoes (about 10 ounces) 1/4 cup fresh orange juice 1/4 cup fresh lime juice 3 tablespoons finely chopped fresh oregano 3 tablespoons olive oil 2 tablespoons finely chopped fresh parsley 1 teaspoon ground cumin 1 teaspoon minced garlic 3/4 teaspoon salt Instructions: 1)Whisk Mojo Sauce ingredients in small bowl. Set aside. 2)Cut beef steak into 1-1/4 inch pieces; season with pepper. 3)Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. 4)Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. 5)Serve kabobs drizzled with sauce.
Tuile Biscuit 2 ounces flour 2 ounces powdered sugar 1 egg white 2 fluid ounces melted butter Instructions: Preheat oven to 350 degrees F. Into a large bowl, sift together the flour and sugar. In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed. Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil. Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit. Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges. Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.
Outta Sight Sweet Potato Turnovers 2 pounds sweet potatoes, whole and unpeeled 1/4 cup granulated sugar 1/4 cup brown sugar 1 lemon, zested 2/3 cup whole blanched almonds, ground in food processor 1 teaspoon ground cinnamon 1/2 teaspoon anise extract 1 tablespoon honey 4 sheets frozen puff pastry, thawed 1 egg, beaten Powdered sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until soft, approximately 20 minutes. Use a fork to pierce the potato to see if it is tender. Drain the potatoes and let to cool. When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey. Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle, then fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Repeat with the remaining pastry sheets and filling. Brush the top of each turnover with beaten egg. Bake until golden brown, approximately 15 minutes. Remove and allow to cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve.
Sour Cream Cheesecake 3 tablespoons unsalted butter, softened 3 tablespoons sugar 1 large egg yolk 1 cup all-purpose flour (spoon flour into dry-measure cup and level off) 1/2 teaspoon baking powder 1/8 teaspoon salt 1 pound cream cheese 1 cup sugar 1 (16 ounce) container sour cream 3 large eggs 2 teaspoons vanilla extract Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside. To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly. Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F. To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract. Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch. Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight. To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
Sunny's Nunya Business Chicken Fried Rice Casserole Nonstick cooking spray, for spraying the baking dish 1/2 cup drained canned bean sprouts, patted dry 4 large eggs 2 cloves garlic, grated on a rasp Two 10.6-ounce packages prepared microwavable rice, such as Veetee One 8.5-ounce can peas and carrots, drained 1/4 cup soy sauce 1/2 rotisserie chicken (truly, halved right down the middle), meat pulled off the bones and shredded, then chopped 1/4 cup French-fried onions, crumbled 2 scallions, white and green parts, finely chopped Sriracha, to taste Instructions: For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray. In a medium bowl, whisk the bean sprouts, eggs and garlic. For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes. For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.
Candy Cane Cookies 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, room temperature 3/4 cup sugar 1 large egg 2 teaspoons fresh-squeezed lemon juice 3 drops red food coloring 3 drops green food coloring Instructions: Preheat oven to 375 degrees F. In a large bowl sift flour, baking powder, baking soda and salt together. Set aside. Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated. Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout. Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes. Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!
Rainbow Cottage Pie 1 tablespoon olive oil 1 large white onion Sea salt 2 celery stalks 1 large carrot 2 cloves garlic 2 pounds organic ground beef (75/15) 1 tablespoon tomato paste 6 ounces red wine 1 cup beef stock 3 sprigs thyme, leaves stripped 2 bay leaves Ground black pepper 2 pounds purple potatoes 4 tablespoons unsalted butter, at room temperature 1/2 cup milk 5 cups mixed color cherry tomatoes 4 cups baby spinach 4 cups shredded orange Cheddar Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large heavy pan over medium heat. Finely chop the onion, add to the pan and season with salt. Do the same with the celery and carrot and cook with the onion until they're softened, 8 to 10 minutes, stirring often to ensure it doesn't stick. Once the veggies have softened slightly and the onion has turned translucent, grate in the garlic. Stir for a minute until fragrant and then add in the beef. Using a wooden spoon, breakdown the beef so it's in small pieces and continue to stir until all the meat has browned, about 10 minutes. At this point, stir in the tomato paste and then the red wine, stirring until all absorbed. Top with the beef stock and bring to a boil. Turn down the heat to a simmer, add in the thyme, bay leaves and season with a good pinch of salt and pepper. Leave to cook until you have a rich thick sticky sauce and most of the liquid has gone, 15 to 20 minutes. Remove from the heat. Peel and dice the potatoes. Add to a large pot of salted boiling water and boil until fork tender, about 25 minutes. Drain completely. Mash the potatoes with a potato masher, leaving a bit of purple chunks for texture. Add in the butter and the milk to loosen and season with salt and pepper. Now all your elements are ready for building your rainbow cottage pie. Spoon a thick layer of the beef in a 9- by 13-inch glass baking dish, pressing down to pack it in. Cut the cherry tomatoes in half across the equator and lay them cut-side down over the beef, making sure there are no gaps. Completely cover the tomatoes with the spinach, pushing down gently to flatten and tucking into the corners. Sprinkle the cheese on top of the spinach (this will go gorgeously gooey in the oven). Spoon the mashed potatoes on top in 4 equal dots and then smooth over to cover the whole of the top, making sure no spinach is on show. Use the back of a spoon to add a bit of texture (like frosting a cake) to the mash so it crisps in the oven. Bake until crisp and bubbling and the tomatoes are juicy, 30 to 35 minutes. Leave to sit for 10 minutes - if you can - before serving.
Sparkly Strawberry Churros 2 quarts neutral oil 2/3 cup (147 grams) granulated sugar One 1-ounce/28-gram bag freeze-dried sliced strawberries 1 vanilla bean, split and seeded (bean reserved) 3 tablespoons fine hot pink sanding sugar 2 tablespoons (29 grams) unsalted butter, at room temperature 2 tablespoons (30 grams) unrefined coconut oil, at room temperature 1/2 teaspoon kosher salt 1 cup (142 grams) all-purpose flour 1 large egg, at room temperature Instructions: Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside. In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside. In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined. Add the dough to a pastry bag fitted with a large closed-star tip. Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.
Cuban-Style Pork Burgers 8 ounces smoked Spanish-style chorizo links, casings removed 1 pound 96% lean ground pork 1/3 cup plain breadcrumbs, dried 1 large egg, beaten 1 small yellow onion, minced 1/3 cup green bell pepper, minced 1 garlic clove, minced 1/4 teaspoon kosher salt 6 hamburger buns, split 6 tablespoons Thousand Island dressing 2 cups shoestring potatoes (potato sticks) 4 green lettuce leaves Instructions: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.
Egg-in-the-Hole 1 slice sourdough, potato, or wheat bread 1 to 2 tablespoons unsalted butter 1 large egg Kosher salt and freshly ground black pepper Pinch paprika, optional Instructions: Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk.
Coronation Chicken 3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds) Kosher salt 1 tablespoon black peppercorns 2 bay leaves 1 tablespoon extra-virgin olive oil 1/2 medium white onion, diced 1 tablespoon tomato paste 1 tablespoon curry powder 1/4 cup red wine 2 tablespoons mango chutney Juice of 1/2 lemon (about 1 tablespoon) 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup chopped dried apricots (about the size of a raisin) 1/4 cup toasted sliced almonds 1/4 cup cilantro leaves, chopped Instructions: Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl. Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook\u2019s Note). For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf. Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture\u202fand 1/2 teaspoon salt and stir to combine. To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
Coq au Vin 1/2 pound slab bacon, cut into 1/2 inch rectangles 1 (3 1/2 to 4pound) chicken, cut into 8 serving pieces Salt and freshly ground black pepper 1 onion, diced 4 shallots, finely chopped 1/2 pound mushrooms, quartered 1/4 cup Cognac or brandy 2 cups full-bodied red wine, such as Cabernet Sauvignon 1 cup beef stock 1 teaspoon glace de viande Bouquet garni 6 sprigs parsley, chopped for garnish Instructions: Heat a large casserole or skillet over medium high heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat. Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread.
French Onion Dip-Stuffed Mushrooms 1 tablespoon olive oil 1 large red onion, cut into thin rounds, then quartered (about 2 cups) 1 clove garlic, finely chopped Salt and freshly ground black pepper 1/4 cup reduced-fat sour cream or nonfat yogurt 1/2 teaspoon gluten-free reduced-sodium soy sauce 10 large white mushrooms (about 1 pound total), stems removed 1/2 cup crushed unsweetened rice cereal Instructions: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more. Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper. Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.
Lollipops Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Lollipop stick Instructions: Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside. Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract. Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
Linzer Cookies 1 1/2 cups whole almonds 1 cup pecans 1 1/2 cups granulated sugar 5 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon salt 5 sticks unsalted butter, at room temperature 1 tablespoon vanilla extract 6 large egg yolks Grated zest of 1 lemon Grated zest of 1 orange 1/4 cup confectioners' sugar 1 cup seedless raspberry preserves Instructions: Position racks in the lower and upper third of the oven and preheat to 350 degrees. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven. Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside. Using a mixer, beat the butter and the remaining 1 1/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not over mix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour. Preheat the oven to 350 degrees. Cut the dough into hearts with a 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 1 1/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks. Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.
Trucker Special Sandwich with Roasted Tri-Tip 1 1/2 to 2 1/2 pounds tri-tip steak 1 carrot, sliced 1 stalk celery, sliced 1 onion, diced Pinch oregano Minced garlic Salt and pepper 2 tablespoons butter 4 slices sourdough bread 4 slices Swiss cheese 2 slices green chile 6 slices cooked bacon Instructions: For the roasted tri-tip: Preheat the oven to 350 degrees F. Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover. Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.) For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.
Mango Dos Leches 6 eggs, at room temperature 1 cup sugar 1/8 teaspoon salt 1 cup all-purpose flour 1 can sweetened condensed milk 2 cups whole milk, scalded 12 ounces mango puree 1 teaspoon almond extract 1 teaspoon vanilla extract 1 mango, diced Dark rum Brown sugar Instructions: Preheat oven to 350 degrees F. Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool. Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.
Perfect Vinaigrette 1 part prepared mustard Salt Freshly ground black pepper 1/2 part honey 1 part vinegar 4 parts oil Instructions: Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.

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