Datasets:
Thefoodprocessor
/
recipes

Dataset card Data Studio Files Community
recipe
stringlengths
8
15.5k
Autumn Sangria 1 bottle dry-crisp white wine, such as Sauvignon Blanc 1/4 cup almond-flavored liqueur, such as Amaretto 2 apples or ripe pears or 1 of each, cored and thinly sliced Zest of 1/2 orange, removed with a vegetable peeler in wide strips Instructions: Put the wine, almond-flavored liqueur, apples and orange zest in a pitcher and stir to combine. Cover and refrigerate until cold and the flavors have blended, at least 4 hours or up to 1 day ahead.
Pork Schnitzel with Cucumber Salad 2 (8 ounces) boneless pork loin chops, butterflied Kosher salt and freshly ground black pepper 1 cup (136 grams) all-purpose flour 1/2 teaspoon dry mustard 4 large eggs 2 tablespoons whole milk or buttermilk 2 cup (260 grams) fine plain breadcrumbs 2 quarts neutral oil Flaky salt, for serving Lemon wedges, for serving Cucumber Salad, recipe follows 2 tablespoons (30 grams) whole milk Greek yogurt Juice of a half lemon, plus the other half for serving 1 1/2 teaspoons apple cider vinegar 1 clove garlic, finely grated Big pinch of kosher salt Couple turns of black pepper 3 Persian cucumbers (1 1/2 cups/240 grams), sliced into 1/4- inch coins 1/2 large shallot (or 1/4 small red onion), sliced very thin or shaved on a mandolin 2 tablespoons fresh mint leaves, torn 2 tablespoons fresh dill, roughly chopped Instructions: Place a pork chop on a cutting board and cover with a piece of plastic wrap. Pound with a meat mallet (the bottom of a small saucepan or a rolling pin work well too) until the chop is uniformly 1/8-inch thick. Repeat with the other chop. Season both sides of each with salt and black pepper. In a rimmed baking sheet, combine the flour and dry mustard and whisk to combine. In a separate baking sheet, whisk together the eggs and milk or buttermilk. In a third baking sheet, add the breadcrumbs and season with salt and a few turns of black pepper. Dredge each pork chop in the flour and turn to coat, tapping off excess. Dunk in the egg and flip to coat, shaking off excess. Coat in the breadcrumbs, flipping to coat and tapping off excess. Heat the oil in a large (12-inch) skillet over medium heat, until shimmering. Place one of the chops in the oil and fry for 4 to 5 minutes on the first side or until it is golden brown with dark pockets and spots. Flip and cook for 1 more minute. Remove to a rack and sprinkle with flaky salt. Repeat with the second chop. (If making more than two, wipe out the pan so leftover bits do not burn) Serve with cucumber salad and lemon wedges. Combine the yogurt, lemon juice of half a lemon, vinegar, garlic, salt and pepper in a medium mixing bowl and whisk to combine. Add the cucumbers and shallots and toss to coat in the dressing. Fold in the herbs right before serving.
Ron's Parsnip Latke Brulee 1 large russet (baking) potato (8 to 10 ounces) 1 tablespoon fresh lemon juice 2 medium parsnips (1 pound total) 1/4 cup all-purpose flour 3 tablespoons finely chopped fresh chives 3/4 teaspoon salt 1/4 teaspoon black pepper 2 large eggs, lightly beaten Vegetable oil, for frying Granulated sugar, for sprinkling Instructions: Peel the potato and coarsely grate into a bowl. Add the lemon juice and toss to combine. Peel the parsnips and coarsely grate into another bowl. Place the grated potato on towel, and then gather up the corners to form a sack and twist tightly to wring out as much liquid as possible. Stir the potato together with the parsnips, flour, chives, salt, pepper and eggs until combined well. Fry in 1/2 cup vegetable oil in a medium skillet on medium heat, in two batches, about 2 minutes on each side. Before serving, sprinkle with granulated sugar and torch, or place under the broiler to caramelize.
One-Pot Clam Spaghetti 12 ounces whole wheat spaghetti One 6.5-ounce can chopped clams, with juices 2 tablespoons olive oil 1 tablespoon fresh oregano leaves, plus more for garnish 2 teaspoons crushed red pepper flakes, plus more for garnish 4 cloves garlic, sliced 1 small yellow onion, sliced thinly Kosher salt 2 cups baby spinach 1 1/2 cups grated Parmesan 2 tablespoons salted butter Freshly ground black pepper Instructions: Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes. Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.
Pecorino and Rosemary Popcorn 5 tablespoons extra-virgin olive oil 2 to 3 small sprigs fresh rosemary 1/4 cup popcorn kernels Kosher salt One 2- to 3-ounce wedge pecorino Instructions: Line a sheet tray with parchment paper. In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the \needles\ turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems. In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes. Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino.
Pizzelle Ice Cream Sandwiches 1/3 cup sugar 2 large egg whites 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 4 tablespoons butter, melted 1/3 cup all-purpose flour 3/4 cup chocolate-hazelnut spread (such as Nutella) 1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate Powdered sugar, for dusting Instructions: To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended. Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature. To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,) Dust the ice cream sandwiches with powdered sugar and serve. Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.
Shortcut Instant Pot Lasagna 1 1/2 cups whole-milk ricotta 1 cup shredded mozzarella 1/4 cup grated Parmesan, plus extra for topping 1 tablespoon chopped fresh parsley 1 large egg Kosher salt and freshly ground black pepper One 24-ounce jar marinara sauce One 9-ounce package no-boil lasagna noodles Instructions: Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under. Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine. Spread 1/2 cup marinara in the bottom of a 7-by-2-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot. Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.
Herb and Pear Glazed Turkey 1 (14-pound) fresh turkey, giblets and neck removed 1 stick unsalted butter, softened 1 (1 1/2-ounce) packet honey BBQ chicken glaze seasoning 1 pear 1 bunch mixed fresh herbs such as parsley, sage, thyme, and rosemary 1 (12-ounce) can pear nectar Instructions: Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature. Mix the butter with the seasoning packet. Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin. Cut the pear into quarters and put them into the cavity along with the herbs. Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan. Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze. In a small pot over medium-high heat, add the pear nectar. Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes. Remove from the heat and stir in the reserved 2 tablespoons seasoned butter. When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh. If the turkey starts to brown too quickly, cover with a piece of aluminum foil. Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving.
Caramelized Butternut Squash 4 cups water 3 cups brown sugar 2 (3-inch long) cinnamon sticks 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved Instructions: In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours. Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using. Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.
Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre) 4 duck drumsticks 1 tablespoon salt 1 ounce chopped fresh thyme leaves 1 ounce chopped rosemary leaves Pinch pepper 2 cloves chopped garlic 1 pound duck fat 2 ounces oyster mushrooms 2 ounces domestic mushrooms 2 cloves garlic, chopped 1 ounce chopped parsley 4 seedless tomatoes, quartered 2 tablespoons olive oil 4 slices (1 1/2 ounces each) duck foie gras 2 duck breasts Salt and pepper 2 ounces butter Instructions: Marinate the duck drumsticks for 12 hours with salt, thyme, rosemary, a pinch of pepper, and the chopped garlic. Rinse the duck under running water, and then dry with a clean towel. Keep cool. In a cast iron pot, saute the duck until light brown color then cover with duck fat and cook it slowly until the meat is very soft, about 40 to 45 minutes. Remove from the fat and keep warm. Preheat the oven to 165 degrees F. Clean and cut the mushrooms. In a nonstick pan, without any fat, saute the mushrooms with a little bit of salt. When the water from the mushrooms appears in the pan, strain the mushrooms and save the liquid. Saute the mushrooms a second time starting with a spoon of duck fat in the pan. Cook until light brown, season with salt and pepper and finish with chopped garlic and chopped parsley. Keep hot. Mix the tomatoes and 2 tablespoons of olive oil, salt and pepper. Place in a baking dish and bake for 30 minutes. Remove from oil. Keep hot. In a nonstick pan saute the slices of foie gras over high heat with salt and pepper, 1 to 2 minutes on each side, and keep hot. Season the duck breast with salt and pepper. In the same pan with the fat from foie gras, saute the duck breast, starting on the skin side, until the fat is golden brown and rendered. Turn and cook to medium rare, about 10 minutes total. Remove from pan and let rest 10 minutes before to split each breast in 2 equal parts. In a saucepan, bring the liquid from mushrooms to a boil, then with a whisk, incorporate by small quantity the butter until a creamy sauce forms, and add salt and pepper. Display the sauteed mushrooms in the center of each plate, then 1 confit drumstick, a slice of sauteed foie gras and the sauteed duck breast. Use the tomatoes for decoration and finish the plate with a spoon of mushroom butter sauce. Eat very hot.
My Mom's Holiday Sausage Holiday Balls 4 Granny Smith apples 1 tablespoon unsalted butter 1 tablespoon canola oil 1 pound ground pork sausage 4 cups grated sharp Cheddar 3 cups instant pancake mix 2 tablespoons minced fresh chives Kosher salt and freshly ground black pepper Instructions: For the applesauce: Preheat the oven to 375 degrees F. Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside. For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce.
Western Skillet Eggs 1/2 cup half-and-half or whole milk Pinch of cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 shallots, sliced 2 large green bell peppers, seeded and cut into 1/2-inch strips 1 1/2 cups cherry tomatoes, halved 1/4 pound thinly sliced ham, cut into 1-inch pieces 4 slices sourdough bread, torn into pieces (about 2 cups) 2 tablespoons chopped fresh parsley, plus more for topping 8 large eggs Instructions: Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat. Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Rice 2 cups long-grain rice 3 cups water or chicken broth 1 teaspoon kosher salt Freshly ground black pepper Instructions: Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
Classic Cupcakes with Lemon Meringue Frosting 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 4 large egg whites 2/3 cup sugar 1 teaspoon lemon juice 1 teaspoon finely grated lemon zest Pinch cream of tartar Pinch fine salt 1 to 2 drops pastel food coloring Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.) Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and continue beating until it holds stiff peaks. To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.
Chickpea-Potato Dip 1 large all-purpose potato, scrubbed Kosher salt 5 cloves garlic One 15.5-ounce can chickpeas, drained and rinsed 1/2 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons white wine vinegar Crushed red pepper flakes, for garnish Chopped fresh parsley, for garnish 1 large cucumber, cut into 1/4-inch-thick rounds Half an 18-ounce bag of pita chips (about 3 cups) Instructions: Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks. Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping.
Bacon, Egg and Shrimp Fried Rice 1 1/2 tablespoons peanut or vegetable oil 3 eggs, lightly beaten 4 ounces pancetta or bacon, diced 1 clove garlic, minced 1 teaspoon peeled and grated fresh ginger 4 ounces bay shrimp 4 ounces fresh or frozen peas (about 3/4 cup) 2 cups cooked jasmine rice (preferably day old) 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil Sea salt and freshly ground white pepper 2 scallions, chopped Instructions: Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.
Fresh White Bloody Mary 4 green tomatoes, roughly chopped 1 hot house cucumber, roughly chopped 2 ribs celery, peeled to remove tough outer fibers and roughly chopped 3 cups seedless green grapes, plus more for garnish 1 jalapeno, seeded 2 tablespoons horseradish 1 tablespoon superfine sugar 2 lime wedges, plus more for garnish Crushed ice 2 to 3 ounces vodka, chilled 1 tablespoon salt and freshly ground black pepper, on a small plate Cucumber spears, celery sticks, for garnish Instructions: Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains. Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine. Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes.
Snickerdoodle Skillet Cookie 1 cup (2 sticks) unsalted butter 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon fine salt 1 cup plus 2 tablespoons granulated sugar 1/4 cup packed light brown sugar 1 large egg 2 teaspoons ground cinnamon Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes. Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.) Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.) Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated. Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.
Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing 1 small bunch carrots with leafy green tops 2 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 cup buttermilk 1/4 cup plain yogurt 1/4 cup extra-virgin olive oil 1 tablespoon white wine vinegar 1 teaspoon honey 3/4 teaspoon sea salt 3/4 teaspoon freshly ground black pepper 2 tablespoons minced chives 2 tablespoons minced fresh tarragon 2 tablespoons chopped fresh dill 2 tablespoons chopped carrot leaves (from the reserved tops) 1 tablespoon chopped fresh oregano 1 head red leaf lettuce, torn into pieces 3 tablespoons chopped pistachios 3 tablespoons chopped dried cherries 3 ounces crumbled extra sharp Cheddar Instructions: For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces. In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely. For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano. For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
Salmon Mousse 1 pound salmon fillet, skin off and pin bones removed 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper 1 pound soft cream cheese 1/4 cup brandy 1 lemon, zested and juiced Salt and freshly ground pepper Instructions: For the salmon: Preheat the oven to 400 degrees F. Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes. For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
The Best Cheesecake 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs (see Cook's Note) 2 tablespoons sugar Pinch fine salt Four 8-ounce packages cream cheese, at room temperature 2 cups sugar 1 cup sour cream 2 tablespoons pure vanilla extract 4 large eggs, at room temperature Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan. For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
Dominican Chimichurri Burgers with Chipotle Glazed Grilled Yellow Plantains 1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin) 1 medium onion, finely chopped 1/2 large red bell pepper, diced 2 garlic cloves, minced 1/3 cup chopped cilantro leaves 1 teaspoon dried oregano 2 teaspoons soy sauce 1 tablespoon Worcestershire sauce Salt and pepper 4 hamburger buns, split Oil 2 cups thinly sliced cabbage 1 carrot, coarsely grated 1 small red onion, cut into rings 1 tomato, sliced 1/4-inch thick 2 tablespoons ketchup 2 tablespoons mayonnaise 1 tablespoon yellow mustard 2 ripe yellow plantains 1/2 cup plain yogurt 1/2 cup mayonnaise 2 teaspoons pureed chipotle peppers in adobo sauce 1 tablespoon sugar 1 tablespoon cayenne powder 1 tablespoon black pepper Instructions: For the burgers: Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers. Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce. For the plantains: While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.
Roasted Sweet Potato Wedges with Cilantro Yogurt 3/4 cup Greek yogurt 2 cloves garlic, minced 1 bunch fresh cilantro, very finely chopped, plus more for serving 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds sweet potatoes, cut into 3/4-inch wedges 1/4 teaspoon ground cinnamon Sriracha, for drizzling 3 tablespoons (30 grams) toasted pine nuts Flaky salt, for serving Instructions: Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside. Preheat the oven to 425 degrees F. Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.
Cantaloupe Gin Fizz Ice cubes 2 ounces Cantaloupe Syrup (see recipe below) 2 ounces gin Lime-flavored seltzer A fresh mint sprig for garnish, optional 2 cups roughly chopped ripe cantaloupe 1 tablespoon lime zest and 4 tablespoon lime juice, from 2 to 3 limes 1 tablespoon agave syrup Instructions: Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint. Add the cantaloupe, lime zest and juice to a high-powered blender. Blend on high until smooth. Strain liquid into a measuring cup. Stir in agave.
Ethiopian Fruit Salad 1 ripe mango, peeled and cut in pieces 1 small, ripe papaya, peeled and cut in pieces 1 navel orange, peel removed and cut in sections 1 1/2 cups seedless grapes 1 banana, sliced Instructions: Combine all the cut up fruit. Add the banana at the last minute.
Simple Asian Fruit Salad 1/2 cup water 1 cup sugar 1 (1-inch) piece ginger, peeled 4 peppercorns, smashed 2 cups diced mango 2 cups diced papaya Instructions: In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.
Almond Lover's Trail Mix 1 cup cocoa-dusted almonds 1 cup dry-roasted almonds 1 cup pitted dried dates, chopped 1 cup raisins (golden or regular) 1 cup prunes, chopped 1 cup dried apricots, chopped Instructions: Combine the ingredients in a large bowl. Store in an airtight container.
The Second Pigs House of Sticky Sticks Peanut butter 1 graham cracker Small bag pretzel sticks (3 inch size) Small bag of mini marshmallows Small bag of regular size M&M's Instructions: Using a knife, gently spread a thin layer of peanut butter all over the graham cracker. Be sure not to break the cracker. Count out 20 pretzel sticks. Start building! Place sticks, standing straight, on peanut butter. Cover entire cracker. To make windows use four mini marshmallows for each window. Stick them down with a pat of peanut butter. For the door, count out 6 M&M's, and use the peanut butter to stick them down. For the roof use three more pretzel sticks. Criss cross them at the top using peanut butter to glue them together and add some to each end so they stick to the house. It should look like a triangle
Tabbouleh Salad with Nuts 1 cup water 3/4 cup bulgur 2 handfuls pine nuts or slivered almonds 1 teaspoon ground cumin 2 lemons, zested and juiced 1/3 cup extra-virgin olive oil 1/4 cup freshly chopped mint leaves 1/2 cup freshly chopped flat-leaf parsley 4 scallions, whites and greens, chopped 2 plum tomatoes, seeded and chopped 1/2 seedless cucumber, peeled and chopped Salt Instructions: In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes. Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool. In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.
Summer Fruit with Wine and Mint 1 1/4 cups dry white wine 1/3 cup sugar 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups) 1 basket (8-ounce) fresh strawberries, quartered 1 cup seedless green grapes, halved lengthwise 1 tablespoon chopped fresh mint leaves Instructions: Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.
Thai Grilled Bison Skirt Steak Salad 4 cups red cabbage, shredded - reserve½ marinade - add white and black sesame juice of ½ lime 1 teaspoon fish sauce 2 (8oz.) Bison Skirt Steaks, with all visible fat removed 1 tablespoon extra-virgin olive oil 1 teaspoon cracked black pepper 1 teaspoon garlic, granulated ¼ c olive oil ¼ c rice wine vinegar ¼ c lime juice 2 tablespoons lemon grass, minced 2 Serrano Chile peppers, minced with seeds 2 shallots, minced 1 bunch green onions, sliced ½ tablespoon fish sauce juice from 1½ limes ¼ cup fresh cilantro, chopped ¼ cup fresh mint, chopped Instructions: To Make the Salad: Combine cabbage, lime juice and fish sauce and toss well to coat. Place in refrigerator to keep cool while you are preparing the strip steaks. To Make Bison Skirt Steaks: Preheat grill to high for 5-10 minutes. Coat steaks with olive oil and season liberally with pepper and garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes, slice thinly against the grain of the meat. To Make Dressing/Marinade:* (See Cook's Note) Combine lemon grass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint. Add thinly sliced bison. Toss to coat. Drain cabbage, place on platter and top with marinated bison steak.
Spanish Chorizo Stewed in Cider 1 pound Spanish chorizo or smoked garlic sausage, cut crosswise into 1-inch pieces 2 tablespoons Spanish olive oil 1 cup thinly sliced yellow onion 1 tablespoon thinly sliced garlic 1 teaspoon fresh thyme leaves 1/2 teaspoon sweet Spanish paprika 1/4 teaspoon salt 3 cups Spanish cider, or Woodchuck or Strongbow as a substitute Crusty bread, for dipping, optional Instructions: In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking. Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.
Coconut Vegetable Curry 2 tablespoons vegetable oil 4 green cardamom pods 1 1-inch piece cinnamon stick 1 whole clove 2 onions, thinly sliced Kosher salt 1 tablespoon grated fresh ginger 4 cloves garlic, grated 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika 1/2 teaspoon ground turmeric 3 small plum tomatoes, cut into wedges 1 13.5-ounce can full-fat coconut milk 1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks 1 small Chinese eggplant, cut into 1-inch chunks 2 cups cauliflower florets 1 serrano chile pepper, halved 1 cup halved green beans Cooked basmati rice, for serving Chopped fresh cilantro, for topping Instructions: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds. Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes. Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.
Mesa Bbq Sauce 2 tablespoons (1/4 stick) butter 1/2 medium red onion, finely diced 3 garlic cloves, minced 6 plum tomatoes, coarsely diced 1/4 cup ketchup 3 tablespoons dark molasses 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho chile powder (available at Hispanic or specialty markets) 1 tablespoon pasilla chile powder (available at 1 tablespoon paprika 1 tablespoon Worcestershire sauce Instructions: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
Berry Studded Apple Fruit Leather Nonstick cooking spray 1 pound Gala apples, peeled, cored and chopped (about 4 cups) 1/2 cup apple juice 1 teaspoon ground cinnamon Kosher salt 1 pint blueberries 1 tablespoon sugar 1 teaspoon lemon zest Instructions: Preheat the oven to 170 degrees F. Line a baking sheet with parchment, making sure there is an overhang. Spray the parchment with cooking spray. Place the apples, juice, cinnamon and a pinch of salt into a large saucepan over medium heat. Cook, stirring occasionally, until the apples have softened, 20 to 25 minutes. Remove from the heat and set aside. Pulse the apple mixture in a food processor until smooth and free of any large pieces. Using a ladle, pass the apple puree through a fine-mesh strainer. Set aside. Meanwhile, place the blueberries, sugar, lemon zest and 1/4 cup water into a small saucepan over medium-high heat. Cook, stirring occasionally, until the berries soften and burst, 8 to 10 minutes. Remove from the heat and crush the berries into a coarse puree using a potato masher. Set aside. Using an offset spatula, spread the apple puree evenly over the prepared baking sheet. Tap the baking sheet once or twice on the countertop to settle any air bubbles. Using a small spoon, spread the blueberry mixture in thin diagonal lines across the apple puree. Tap the baking sheet again to remove any remaining air bubbles. Bake, until the surface is smooth and no longer sticky, 3 to 4 hours, then let cool 20 minutes. Remove the parchment from the baking sheet and flip over to peel the paper away from the fruit leather. Slice the fruit leather into 16 long strips, 1-inch wide. Roll each strip in wax paper and store in an airtight container.
Apple Pie Cupcakes 3 medium apples, cored, peeled and cut into 1/8-inch-thick slices 3 tablespoons granulated sugar, plus more for sprinkling 1 tablespoon fresh lemon juice Large pinch ground cinnamon Pinch fine salt 2 tablespoons unsalted butter, plus melted butter for brushing 2 teaspoons all-purpose flour Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 3/4 cup granulated sugar 2 large eggs, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk, plus 1 tablespoon for brushing 3/4 cup heavy cream 2 tablespoons confectioners' sugar 1 tablespoon sour cream Ground cinnamon, for sprinkling Instructions: For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside. For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier. Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
No-Bake Peanut Butter Bars 2 sticks salted butter, softened, plus more for greasing the pan 1 cup chunky peanut butter 2 cups powdered sugar One 12-ounce box vanilla wafers One 12-ounce bag mini semisweet chocolate chips 2 cups semisweet chocolate chips 1/2 cup creamy peanut butter 1/2 cup chopped peanuts Instructions: For the filling: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time. Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside. For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
Antipasti Dinner Salad 1/2 cup extra-virgin olive oil, plus more for drizzling 2 large cloves garlic, smashed 8 slices rustic Italian bread Kosher salt 2 tablespoons red wine vinegar Freshly ground pepper 1 small head radicchio, thinly sliced 3 stalks celery, thinly sliced 6 ounces deli-sliced hard salami or soppressata, cut into strips 10 to 15 fresh basil leaves, sliced if large 8 ounces small mozzarella balls (bocconcini), halved 20 cured black olives (such as kalamata or nicoise), pitted and halved 2 romaine lettuce hearts, halved lengthwise Instructions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt. Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat. Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
Peanut Butter and Jealous Cocktail 1 tablespoon honey mixed with 1 tablespoon peanut butter Handful raspberries Ice 2 ounces raspberry vodka 1 ounce raspberry liqueur 4 ounces cranberry juice 1 triangle peanut butter sandwich for perching on the rim Instructions: Rim the serving glass in the peanut butter-honey mixture. Next, muddle raspberries at the bottom of the glass and add ice. Pour in vodka, raspberry liqueur and cranberry juice and stir. Garnish with triangle of peanut butter sandwich sliced and wedged on the rim, and toast to the fact that snack time is much more fun as a grown-up.
BLT - Braised Bacon, Collards and Tomato Jam 12 ounces pork bacon slab 4 cups chicken stock 1 cup small dice mirepoix (celery, carrot and onion) 12 cups chicken stock 4 cups apple juice 1/2 cup diced bacon 1/2 cup diced yellow onion 1 tablespoon Cajun spice 1 head collard greens, deveined and chopped into 1-inch wide ribbons 2 cups diced red tomato 1/2 cup julienned red onion 2 tablespoons horseradish 1 tablespoon minced fresh thyme 1 tablespoon sea salt 1 teaspoon cayenne 1 teaspoon curry spice 1 teaspoon white pepper 1 teaspoon turmeric Instructions: For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes. Then remove the bacon from the stock and allow to cool. Once cooled, portion into 4 portions and hold until re-cooking. For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering. Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour. After cooking, remove from the heat and hold warm. For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process. Once cooked, keep warm and tighten with a slurry if needed. Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes. Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve.
Clam Cakes with Tarragon, Green Peppers, and Tartar Sauce 2 pounds little neck clams in their shells, or 1 (12-ounce) jar chopped clams with juice 1/2 cup water, if using fresh clams 1 small yellow onion, coarsely grated 1/2 cup chopped green bell pepper 2 teaspoons minced fresh flat-leaf parsley 2 teaspoons minced fresh tarragon 1 cup all-purpose flour 1/4 cup semolina flour 1 tablespoon baking powder 1 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 cup milk 2 large eggs, separated 2 tablespoons unsalted butter, melted 1 teaspoon fresh lemon juice About 1/4 cup vegetable oil 1 cup mayonnaise 3 tablespoons finely chopped red onion 1 teaspoon finely minced fresh flat-leaf parsley 1 teaspoon capers, drained and chopped 1 teaspoon chopped cornichon or dill pickle 1 anchovy fillet, chopped 1 teaspoon fresh lemon juice Salt and cayenne pepper, to taste Instructions: To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice. In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside. In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside. In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes. In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce. To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead.
Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette 1 bottle Rioja wine 1/4 cup red vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Salt and freshly ground pepper 1 head garlic, peeled and crushed 1 cup olive oil 4 rosemary sprigs 2 pound lamb loin, cut into 1-inch pieces 1/2 pound chorizo, sliced 1/4-inch thick 16 small shallots, roasted 8 bamboo skewers, soaked in water for 2 hours Instructions: In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium-rare doneness. Arrange on platter and drizzle with vinaigrette.
Tropical Greek Yogurt Breakfast Bowl 1/4 cup 100 percent guava or orange juice (no sugar added) 4 dried apricots, diced 1 cup 2 percent Greek yogurt 1/2 medium pink grapefruit, cut into segments One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained 1/4 cup bran flakes cereal 2 tablespoons toasted or raw pistachios, roughly chopped Instructions: Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster. Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!
Tomato-Tortilla Soup 2 (6-inch) corn tortillas 1 tablespoon plus 1 teaspoon canola oil 1/4 teaspoon salt 1 small onion, chopped (about 1 cup) 3 cloves garlic, minced (about 1 tablespoon) 1 small jalapeno pepper, seeded and finely chopped 1 teaspoon ground cumin 3/4 teaspoon dried oregano 4 cups low-sodium chicken broth 2 (14.5-ounce) cans no salt added diced tomatoes. with juice 1/4 cup fresh lime juice 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat the oven to 375 degrees F. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside. Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Chicken Fried Steak 2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning 2 cups frying oil, preferably Canola Eight 6-ounce tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed Potatoes, recipe follows 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Instructions: Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Serve with Mashed Potatoes. Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth.
Black Bean Soup 10 slices bacon, finely chopped 2 medium onions, chopped (about 2 1/2 cups) 6 garlic cloves, pressed 1 (14 1/2-ounce) can reduced-sodium chicken broth 1 1/2 cups canned chopped tomatoes 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon chili powder 4 (15 1/2-ounce) cans black beans, drained but not rinsed Kosher salt and freshly ground black pepper 1 bunch cilantro juice of 1/2 lime Thinly sliced scallions, for garnish Sour cream, for garnish Grated cheddar, for garnish Instructions: Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
Rolled Pork Florentine 1 pork loin, about 2 pounds/900 g Salt and freshly ground black pepper 7 ounces/200 g spinach 2 slices bacon, cut into lardons 1 medium onion, chopped 1 clove garlic, minced 4 tablespoons fresh breadcrumbs 1 tablespoon oil, for frying 1/2 cup/125 ml white wine Instructions: Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside. Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside. Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper. Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.
Cheese Blintzes with Broiled Pineapple 2 eggs 1/2 cup milk 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 cup flour Unsalted butter 1/2 cup chilled heavy cream 1/2 cup ricotta 8 ounces cream cheese, at room temperature 1/2 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon freshly grated orange zest Confectioners' sugar 1/3 cup light brown sugar 1 cup toasted macadamia nuts, coarsely chopped 4 tablespoons butter, melted 1 whole pineapple, peeled and sliced Instructions: Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes. Set the oven to 200 degrees F. and put a platter in the oven to heat. Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve. Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil. Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.
Pumpkin Lovers Lasagna Kosher salt 1 head escarole, coarsely chopped 1 head garlic, cloves separated but not peeled 6 tablespoons butter 10 to 12 fresh sage leaves, torn 1 pound butternut squash, peeled and cut into bite-size pieces Freshly ground pepper 1 1/2 cups chicken stock 3 tablespoons all-purpose flour 3 cups milk Freshly grated nutmeg Two 15-ounce cans pure pumpkin puree 3 eggs 2 cups fresh ricotta 2 cups freshly grated Parmigiano-Reggiano 1 box no-boil flat lasagna 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded Instructions: Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork. Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat. Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface). Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl. In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg. Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes. Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina. Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.
Paige's Quiche 2 tablespoons salted butter 2 yellow onions, sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 homemade or store-bought pie crust (enough for a deep-dish pan), recipe follows All-purpose flour, for rolling 1 1/2 cups heavy cream or half-and-half 8 large eggs Kosher salt and freshly ground black pepper 2 cups grated fontina cheese 8 slices ham, cubed 3/4 cup vegetable shortening, such as Crisco 1 1/2 sticks (3/4 cup) cold salted butter 3 cups all-purpose flour 1 large egg 5 tablespoons cold water 1 tablespoon white vinegar 1 teaspoon kosher salt Instructions: Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool. Preheat the oven to 400 degrees F. Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan). Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust. Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting. If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve! In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated. Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill. The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
Bok Choy Fondue with Lobster 1 teaspoon minced ginger 1 teaspoon minced garlic 1 tablespoon butter 4 cups chopped bok choy 1/2 cup lobster stock Lobster knuckle meat from 4 lobsters Salt and black pepper to taste Instructions: In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning.
Earl Grey Spritzer 1 cup sugar 2 Earl Grey tea bags Champagne or sparkling wine, very cold 2 thin lemon slices Instructions: Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.) Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
Roast Rack of Pork with Caramelized Maple Onions 1 (2-pound) pork rack with 4 bones attached Salt and black pepper 2 ounces olive oil 3 yellow onions, sliced 1-inch fresh ginger, crushed 1/2 stick cinnamon 1 star anise 3 tablespoons sweet butter 4 tablespoons maple sugar 3 1/3 cups apple cider Instructions: Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside. Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes. Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.
Spaghetti Marinara 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 small onion, diced 1 teaspoon dried oregano Kosher salt 1 28-ounce can whole peeled tomatoes, crushed by hand 1/2 cup chopped fresh basil 1 pound spaghetti 2 tablespoons unsalted butter, cut into cubes Instructions: Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
Tomato Fennel Salad 1 1/2 pounds heirloom tomatoes 1 small fennel bulb 2 tablespoons good olive oil 2 tablespoons fresh lemon juice 1 tablespoon cider vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Lemon-Glazed Pound Cake 4 tablespoons unsalted butter, room temperature, plus for greasing 2 1/4 cups all-purpose flour, plus 1 tablespoon for dusting 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Zest of 4 large lemons Juice of 1 lemon 1 cup plain low-fat yogurt 1 cup blueberries 1/3 cup water 1/3 cup sugar Juice of 1 lemon 1 cup sugar, plus 4 tablespoons sugar for sprinkling 1 cup water 1 lemon, thinly sliced Instructions: For the cake: Preheat the oven to 350 degrees F. Generously grease a 10-inch Bundt pan with butter and dust with flour. In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand. Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate. For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice. Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool. For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour. Decorate the cake with candied lemon slices.
Malena\u2019s Tex-Mex Mole 10 ancho chiles 10 guajillo chiles 6 tablespoons olive oil 2 Roma tomatoes 1 tomatillo, husked 3 cloves garlic, peeled 1 cup San Antonio pecans 1 large bolillo, about 5 inches long (4 ounces) 1/4 cup sesame seeds About 6 cups good chicken broth, preferably homemade 1 cup creamy natural peanut butter (no sugar added) One 2.1-ounce tablet chocolate, such as Ibarra Coarsely ground black pepper 1 teaspoon ground cumin 1 teaspoon unsweetened dark cocoa 2 tablespoons sugar 1 ounce of your favorite dark chocolate, chopped (from about half of a bar of chocolate) 1 large chicken bouillon cube, such as Knorr 14 to 16 boneless, skinless chicken thighs (about 3 pounds) Kosher salt Instructions: Preheat the oven to 350 degrees F. Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and sauté the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Sauté the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes. Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside. Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs). Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside. In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat. Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken. Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side. Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.\u202f I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!
Chocolate Handbags 5 pounds white chocolate, tempered Modeling chocolate, dark chocolate Modeling chocolate, white chocolate 5 pounds bittersweet chocolate, tempered Instructions: To make the woven chocolate bag: I used a tall round glass container that was about 4-inches in diameter to give the front and back pieces their curve. Cover the container with parchment paper and tape it shut. Make the front and back: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall. You will need 2 of these pieces. Let the chocolate set slightly. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together. It will take a moment for the chocolate to set but this will give the bag its unique shape. When the chocolate is set, pull the glass container from the middle and peel off the acetate. Make the handbag base: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a base that is the shape of the space between the front and back. This is easy to do if you allow the chocolate to set slightly. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside. When the chocolate is set, peel off the acetate. Use tempered chocolate to glue the piece into place at the bottom. Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long. Repeat using the white molding chocolate. You will need 9 dark strips and 8 white strips for the weave. You will need 2 to 4 more strips for the handle strap, depending on the length of the strap, and a few inches for the logo. Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag. Place the handbag on its side so you can access the front. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag. Use a sharp paring knife to trim as necessary.
5 Bean Chili 1 1/2 pounds lean ground beef 2 cups chopped onion 1 (15-ounce) can light red kidney beans, drained 1 (15-ounce) can dark red kidney beans, drained 1 (15-ounce) can cannellini beans, drained 1 (15-ounce) can butter beans, drained 1 (15-ounce) can pinto beans, drained 2 (14 1/2-ounce) cans diced tomatoes with jalapenos 2 (1 1/4 ounce) packets chili seasoning mix 1 (8-ounce) can tomato sauce 1 cup water Salt and pepper Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro Instructions: In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker. Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours. Ladle into bowls and serve with your favorite chili fixings.
Wilted Greens with Ricotta Salata 2 bunches Swiss chard, or kale (or 1 bunch each) 3 tablespoons olive oil 1 large yellow onion, peeled and thinly sliced 4 garlic cloves, minced 1/2 cup chicken broth 2 tablespoons soy sauce 1/4 teaspoon freshly ground black pepper 3 ounces ricotta salata cheese Instructions: Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside. Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.
Green Onion Spoonbread 2 tablespoons butter 3/4 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper 6 eggs, separated 1 1/2 cups milk 1/4 cup melted butter 1 cup finely diced green onions (scallions) Instructions: Preheat oven to 375 degrees. Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter. Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions. Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour.
Collard Green Coleslaw 1 cup mayonnaise 1/4 cup apple cider vinegar 3 tablespoons stone ground mustard 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 3 cups shredded white cabbage 2 cups julienned collard greens 1 cup julienned carrots 1/4 cup thinly sliced white onions 1/4 cup thinly sliced green onions 2 lemons, juiced Kosher salt and freshly ground black pepper Instructions: For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve. For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions. Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste. Mix in the lemon juice and refrigerate for 2 hours before serving. Season with salt and pepper before serving.
Three Mushroom Saute 1 cup minced scallion, including green 3 tablespoons olive oil 1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced Salt and pepper 2 cloves garlic, minced 1/3 cup dry white wine 1 cup beef stock or canned broth 1 tablespoon tomato paste 1/2 cup heavy cream, if desired 2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley Instructions: In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.
Sunflower Cake Canola oil, for greasing One 15.25-ounce box yellow cake mix (plus required ingredients) 5 sticks unsalted butter, at room temperature 10 cups confectioners' sugar 2 teaspoons vanilla extract Large pinch kosher salt 3 to 6 tablespoons whole milk 50 drops chocolate brown gel food coloring Heaping 1/4 teaspoon lemon yellow gel food coloring 6 drops golden yellow gel food coloring 1 cup brown candy-coated chocolates, such as M&Ms Instructions: For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans. Prepare the cake batter according to the package instructions. Divide the batter evenly between the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: Meanwhile, combine the butter, confectioners' sugar, vanilla, salt and 3 tablespoons milk the in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth, adding more milk as necessary to make a spreadable frosting. Transfer 1 cup of the frosting to a small bowl and tint with the brown gel food coloring. Scrape the brown frosting into a pastry bag fitted with a 3/8-inch plain round tip (number 804). Tint the remaining frosting with the lemon yellow and golden yellow gel food coloring. Fill a pastry bag fitted with a 1/4-inch plain round tip (number 803) with 3 cups of the yellow frosting. Cover the remaining yellow frosting (about 3 1/4 cups) with plastic warp and reserve for frosting the cake. To assemble: Place one cake layer upside down on an extra-large cutting board or platter (at least 20-by-14-inches). Using a serrated knife, cut the other cake layer into 8 wedges. Lightly trim the rounded side of each wedge so it is flat; discard the trimmings. Arrange the wedges around the cake, trimmed side against the cake, to create a sunflower shape. Pipe a circle of yellow frosting around the center cake to create a 1/2-inch border. Spread the reserved yellow frosting in the bowl evenly over the top and sides of the cake, (including the petals), leaving the circle inside the piped border unfrosted. Pipe a continuous spiral of brown frosting inside the 1/2-inch yellow border, starting at the edge of the border and working in towards the middle until the center of the cake is filled. Place one brown candy on its edge in the center of the brown frosting. Place a second candy next to it, leaving a candy-size space between. Continue to place candies around the center, working out towards the edge and arranging the successive rows of candies in the spaces between the previous rows until the center of the cake is filled. Holding the pastry bag with the remaining yellow frosting at a 45-degree angle, pipe a small dollop of frosting on the edge of one of the cake petals, stopping and pulling the bag off the dollop to create a tip. Repeat the dollops, working out toward the tip of the petal until the petal is filled. Repeat with the remaining petals. Slice the cake and serve.
Chicken Breast with Squash Dinner and Salsa Sauce 1 to 2 tablespoons olive oil 8 ounces of boneless, skinless chicken breast 1 yellow squash or zucchini Peeled garlic clove Olive oil or butter, optional Ground cumin Salt and pepper Instructions: In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.; Green or red salsa broth, tomato juice, water, .
Eggnog 2 cups whole milk 1 1/2 cups heavy cream 6 large egg yolks, at room temperature 1 cup sugar 1 teaspoon grated nutmeg, plus more for serving 1/2 cup maple syrup 1 cup finely crushed gingersnaps 8 ounces bourbon Instructions: For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm. Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color. Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg. For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps. For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.
Pear Walnut Spice Cake 1 cup raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon each ground cloves and ground allspice 2 cups peeled pear chunks (from about 3 pears) 1 cup chopped walnuts 1/2 cup maple syrup 1 1/2 cups confectioners' sugar Instructions: Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days. To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.
Picnic Deviled Eggs 6 hard-cooked large eggs, peeled 3 tablespoons mayonnaise 1/8 teaspoon Worcestershire sauce 2 tablespoons minced celery 1 tablespoon minced dill pickle 2 teaspoons chopped fresh flat-leaf parsley 1/8 teaspoon kosher salt Dash of hot sauce Paprika Instructions: Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.
(Web Exclusive) Round 2 Recipe: Tortellini with Caramelized Onion and Bacon 4 strips bacon, chopped 1 medium yellow onion, thinly sliced 2 cups cooked extra tortellini from Tuscan Soup with Tortellini, recipe follows 1/4 cup chopped fresh parsley Salt and freshly ground black pepper 2 tablespoons grated Parmesan 2 tablespoons canola oil 1 medium onion, chopped 2 teaspoons chopped garlic 1/2 teaspoon red pepper flakes 1 (14.5-ounce) can less sodium beef broth 3 cups water 1 (14.5-ounce) can diced tomatoes 1 (16-ounce) bag frozen Italian vegetable blend 1 (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon Italian seasoning Salt and freshly ground black pepper 1 (16-ounce) bag frozen cheese tortellini Serving suggestion: Herb Focaccia Instructions: In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese. Preheat the oven to 375 degrees F. In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.
Lemon Sole Four 4-ounce skinless sole or flounder fillets Kosher salt and freshly ground black pepper Flour for dredging 5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces 2 tablespoons freshly squeezed lemon juice 2 teaspoons water 1 teaspoon minced flat-leaf parsley leaves 1 teaspoon minced fresh thyme leaves Instructions: Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes. Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess. Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil. Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
Smoked Pheasant Chowder 1 pheasant 1 cup bacon 1/2 cup diced carrots 1/2 cup chopped onion 1/2 cup diced celery 1/2 cup diced garlic 1 cup flour Chicken stock 1/2 cup minced bacon 1/4 cup olive oil 1/4 cup minced garlic 1/2 cup diced carrot 1/2 diced onion 1/2 cup diced celery 1/2 cup diced red pepper 1 cup diced sweet potato 2 tablespoons chopped cilantro Sliced pheasant meat 1 quart pheasant stock Salt, cayenne, cardamom, cumin, coriander to taste Instructions: Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.; In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked. Season with spices.
Roasted Corn Guacamole 3 avocado, peeled, seeded and coarsely chopped 2 ears corn, roasted and kernels removed 1/2 red onion, finely chopped 1/4 cup coarsely chopped cilantro 1/4 cup fresh lime juice 2 tablespoons creme fraiche Salt and freshly ground pepper Blue corn tortilla chips Instructions: Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.
Bacon Corn Muffins with Orange Butter Nonstick cooking spray, for the muffin tin 4 slices bacon, chopped 1 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 cup buttermilk 2 tablespoons vegetable oil 1 large egg, lightly beaten 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon light agave syrup 1 tablespoon orange zest Kosher salt Instructions: For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray. Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes. For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined. Serve the muffins with fresh orange butter.
Creamy Cauliflower Poblano Soup 2 tablespoons unsalted butter 2 cloves garlic, chopped 2 poblano peppers, stemmed, seeded and sliced 1 medium yellow onion, sliced 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups) 1 cup milk Kosher salt Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don\u2019t worry- it will smooth out once you puree it. Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.
Green Cabbage Slaw with Dijon Vinaigrette 1/3 cup mayonnaise 4 teaspoons Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon garlic powder 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced 1 shallot, diced Kosher salt and freshly ground black pepper Instructions: Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.
Spinach-Artichoke Rollatini 4 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups whole milk 1/4 teaspoon cayenne pepper 1 cup shredded cheddar cheese (about 4 ounces) 3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces) 3/4 cup grated parmesan cheese (about 3 ounces) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/2 small onion, finely chopped 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 9-ounce box frozen artichoke hearts, thawed and chopped 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese (about 1 ounce) 1 large egg Kosher salt 1 tablespoon extra-virgin olive oil 12 lasagna noodles (not no-boil) 1 cup grated low-moisture mozzarella cheese (about 4 ounces) 1 tablespoon grated parmesan cheese Instructions: Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour. Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce. Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface. Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan. Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.
Caliente Margarita Kosher salt, for rimming 1 lime wedge Ice 4 to 6 cilantro leaves 2 thin slices jalapeno 1.5 ounces blanco tequila, such as Santo 0.5 ounce Cointreau 1.5 ounces fresh lime juice 1.5 ounces fresh orange juice 1 ounce agave nectar 0.5 ounce fresh lemon juice Instructions: Spread kosher salt on a small plate. Moisten the rim of a pint glass with the lime wedge. Press the rim into the salt to rim the edge. Fill the glass with ice, add the lime wheel and set aside. In a mixing glass, lightly muddle cilantro leaves and 2 of the jalapeno slices. Fill 2/3 of the way with ice and add the tequila, Cointreau, lime juice, orange juice, agave nectar and lemon juice. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds. Strain the drink into the rimmed glass. Garnish with the cilantro sprig and the remaining 2 jalapeno slices and serve.
Oven Baked Chicken Parmesan ¾ cup plain dry bread crumbs ½ tsp. Italian seasoning ¼ tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 egg, beaten 1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce 1 cup shredded part-skim mozzarella cheese Instructions: Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.
Spicy Beer Mary Celery salt 3 lemon wedges Ice cubes 2 (12-ounce) bottles lager beer 12 ounces spicy vegetable juice (recommended: V8) Worcestershire sauce Freshly ground black pepper 2 stalks celery Instructions: Pour celery salt into a shallow bowl or small plate. Rub the rims of 2 (16-ounce) tumblers with 1 of the lemon wedges. Dip rims into celery salt. Fill glasses with ice cubes. Pour half of the beer into each glass and top with the spicy vegetable juice. Add a couple dashes of Worcestershire sauce and freshly ground black pepper. Garnish with remaining lemon wedges and celery stalks.
Slow-Cooker Moroccan Beef Stew with Couscous 3 carrots, thinly sliced on an angle 1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups) 3/4 cup pitted prunes, chopped 1 1/4 pounds beef stew meat 1 tablespoon ras el hanout (Moroccan seasoning) Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons tomato paste 1 cup couscous 2 teaspoons harissa paste, plus more for serving Fresh cilantro, for topping Instructions: Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours. About 15 minutes before serving, cook the couscous as the label directs. Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
Holiday Deviled Eggs 12 large eggs 1 tablespoon kosher salt 1 teaspoon red food coloring 1 teaspoon white vinegar 1 teaspoon green food coloring 1/2 cup packed fresh basil leaves 1/4 cup chopped chives, plus more for garnish 1 cup mayonnaise Kosher salt and freshly ground black pepper 1/2 cup roasted red peppers, plus more for garnish Instructions: For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool. For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag. Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag. Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color. Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.
Cauliflower Melt 1 head cauliflower 1/4 cup extra-virgin olive oil 2 teaspoons mustard powder 2 teaspoons smoked paprika Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1/4 cup yellow mustard Kosher salt and freshly ground pepper 1 tablespoon stone-ground mustard 1 tablespoon honey Kosher salt and freshly ground pepper 4 tablespoons salted butter, at room temperature 8 slices sourdough bread 8 ounces butterkase or gruyere cheese, shredded 2 pears, thinly sliced Instructions: Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes. Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside. For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard.
Steaks As Big As our Head 2 porterhouse steaks, each about 1 pound or 4 T-bone steaks, each about 12 ounces and 1-inch thick, or other cut of your choice 4 cloves garlic, peeled and cut into slivers 1 cup extra-virgin olive oil 2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary Coarse salt and freshly ground pepper Instructions: Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside. In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic. Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour. Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side. Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.
Sweet Potato Pudding Nonstick cooking spray, for spraying the baking dish 2 1/2 pounds medium sweet potatoes (about 3), poked with a fork 1/2 cup (1 stick) butter, room temperature 2 large eggs 1 cup sugar 1/2 cup milk 1 tablespoon self-rising cornmeal 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup pecan halves 1/2 cup packed brown sugar Instructions: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray. On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.
Angel Hair Pasta with Clams 1 baguette Olive oil Salt and pepper 12 littleneck clams, scrubbed and soaked 1/4 cup Calabrian chiles, chopped 2 cloves garlic, minced 1/2 medium onion, chopped 4 sprigs thyme 1 cup white wine Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 to 2 tablespoons cream 4 ounces Angel hair pasta, cooked Chopped fresh flat-leaf parsley, for garnish Instructions: For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes. For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside. For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed. Add the cooked pasta to the sauce, along with more broth if needed, and toss. Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.
Crispy Chicken and Cheesy Spinach Tart 2-1/2 pounds Tyson® Crispy Chicken Strips 4 tablespoons butter, divided 3 cloves garlic 2 tablespoons flour 1 cup milk 1 cup cream 1 cup Gruyere cheese, shredded 1 teaspoon salt 1/8 teaspoon white pepper 1 sweet onion, diced 11 ounces fresh spinach 1 egg 14 ounces pie crust, 2 crusts 1/4 cup Asiago cheese, shredded 2 tablespoons balsamic glaze Instructions: 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food
Bumpy Cake Nonstick cooking spray, for greasing the baking dish 3/4 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 3/4 cup vegetable oil 1 cup hot water 1/4 cup whole milk 1 tablespoon pure vanilla extract 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 3 large eggs 2 cups granulated sugar 2 cups all-purpose flour 2 cups confectioners\u2019 sugar 1 stick (8 tablespoons) unsalted butter, at room temperature Pinch kosher salt 1 tablespoon pure vanilla extract 1 to 2 tablespoons whole milk, if needed 1 3/4 cups confectioners\u2019 sugar 1/2 cup buttermilk 1 tablespoon pure vanilla extract 1/2 cup unsweetened cocoa powder 1/3 cup dark corn syrup Pinch kosher salt 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Whisk the cocoa powder and instant espresso in a large bowl. Pour in the vegetable oil, water, milk and vanilla extract and whisk until smooth. Add the baking soda, baking powder, salt and eggs and whisk until smooth. Whisk in the granulated sugar until well combined. Fold in the flour until smooth. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, 33 to 35 minutes. Transfer to a wire rack to cool completely in the dish, about 1 hour. Freeze until hardened, about 1 hour. For the buttercream: Meanwhile, fit a piping bag with a 1/2-inch round tip. Combine the sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth and thick but pliable. Adjust the consistency if needed by mixing in the milk. Transfer the buttercream to the piping bag. If the buttercream has become too soft and warm, refrigerate until chilled, about 10 minutes. With a short side of the cake dish facing you, pipe 7 rows of buttercream crosswise on the cake 1 to 1 1/2 inches apart. Return the cake to the freezer until the buttercream is very cold, about 30 minutes. For the fudge frosting: Whisk the confectioners\u2019 sugar, buttermilk and vanilla in a medium saucepan over medium heat. Add the cocoa powder, corn syrup and salt and bring to a boil, whisking constantly. Fit the saucepan with a candy thermometer, reduce the heat to medium low and cook until the mixture reaches 240 degrees F. Remove the saucepan from the heat and add the butter a few pieces at a time, whisking constantly, until the frosting is smooth. Let cool slightly, about 10 minutes. Pour half of the fudge frosting over the buttercream rows, tilting the dish slightly so that the entire surface is covered and the fudge drips down the sides of the cake. Return the dish to the freezer until the fudge hardens, about 10 minutes. Repeat frosting with the remaining fudge and refrigerate the cake for 20 minutes to let the fudge harden before serving. Be sure to use a sharp knife to cut the cake; the fudge is sticky, especially around the edges of the cake. The cake can be stored, covered, in the refrigerator for up to 1 week.
String Beans with Garlic 1 1/2 pounds French string beans (haricots verts), both ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 to 3 garlic cloves, sliced Freshly ground black pepper Instructions: Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
10 Minute Apple Sauce 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon Instructions: In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Tea Cookies 1 stick butter 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.
Corn Tortillas 1 pound fresh masa for tortillas, store bought of homemade or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot tap water Instructions: The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.
Lasagna with Bolognese Meat Sauce 3 cups hot milk 6 tablespoons butter 6 tablespoons flour 1/2 each teaspoon salt and ground white pepper 2 tablespoons olive oil 2 tablespoons butter 1 small onion, chopped 1/2 cup chopped celery 1/2 cup finely chopped carrot 1 pound ground beef Salt and pepper 1/2 cup dry white wine 2 cups canned plum tomatoes, seeds removed and roughly chopped 1 cup water 2 pounds fresh pasta sheets, cut into strips 4 by 17 inches 12 quarts water in a large pot suitable in which to cook the pasta 2 tablespoons salt A large bowl of water with ice cubes to cool the pasta 1 cup grated Parmigiano-Reggiano cheese, plus additional grated cheese Instructions: For the bechamel: Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe. For the Bolognese: Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna. For the pasta: Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled. To assemble and bake the lasagna: Preheat the oven to 375 degrees. Spread some bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy.
Halibut Green Curry 1 cup packed fresh cilantro leaves, plus more for garnish 1 cup packed fresh mint leaves 1/3 cup coconut milk 2 tablespoons grapeseed oil 2 teaspoons light brown sugar Juice of 1 lime, plus wedges for serving 1 small clove garlic One 2-inch piece fresh ginger, peeled and chopped 1/2 serrano pepper, seeded Kosher salt 1 large bunch kale, stemmed, washed and torn into bite-size pieces Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed) Instructions: Preheat the oven to 350 degrees F. Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl. Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges. Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
Salmon in Herb Butter 1 pound butter 1 to 2 lemons, juiced 4 to 5 garlic cloves, crushed 1 bunch cilantro, stems removed and chopped 3 green onions, thinly sliced 1 (4 to 5 pound) salmon fillet Instructions: Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately. Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.
The Italian Village Chicken Vesuvio Recipe 1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs) 2 teaspoon salt 1 teaspoon ground black pepper 1/3 cup olive oil 2 cups canola oil, for frying 3 large Idaho or russet potatoes, peeled and cut into thick wedges 2 clove garlic, peeled and mashed 1 tablespoon dried oregano 1/2 cup white wine 2 tablespoons chopped parsley leaves Instructions: Heat oven to 400 degrees F. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice. Heat 2 cups of canola oil to 350 degrees F. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later. For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven. Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.
Basmati Rice Pilaf 2 cups basmati rice 4 cups cold water 2 teaspoons whole cumin seeds 3 cardamom pods, lightly crushed, black seeds reserved, pods discarded 1 teaspoon fennel seeds 1 cinnamon stick 12 black peppercorns 2 bay leaves 2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional 1 large red onion, peeled and finely diced Kosher salt Instructions: To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked. Preheat the oven to 250 degrees F. In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour. In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool. Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat. Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to \rest\ (as you would a roast beef) for 10 minutes before \forking\ it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.
Buttery Herb Breadcrumbs About 8 cups cubed stale or leftover Italian bread 6 tablespoons unsalted butter 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme 1/4 cup grated Parmesan Instructions: Place the cubed bread in a food processor and pulse until coarse in texture. Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool. Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins Cooking spray 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon pumpkin pie spice 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup mini chocolate chips 1 stick (8 tablespoons) unsalted butter, melted 2/3 cup packed brown sugar 1 cup canned sweet potato puree 1/3 cup sour cream 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray. Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps). Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.
Soy Glazed Tuna, Wasabi Mashed Potato, Sake Carrot Ginger Sauce 8 medium Idaho Potatoes 1/4 cup milk 3 tablespoons butter 2 tablespoons wasabi 2 pounds carrots, cleaned, coarse chop 1/4 cup shallots, chopped 1/4 cup ginger, chopped 1/4 cup mirin (sweet sake) 1/4 cup sake Four 6-ounce tuna steaks 1/2 cup low-sodium soy sauce 1/2 cup sugar Instructions: For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients. For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois. For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved. Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.
Easy Turkey Meatloaf 2 tablespoons olive oil 2 small onions, 1 finely chopped and 1 cut into half-moon slices 3 tablespoons fresh parsley, chopped 1 1/2 pounds dark meat ground turkey 3/4 cup plus 3 tablespoons seasoned breadcrumbs 1 large egg 1/4 cup plus 3 tablespoons ketchup 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon freshly ground black pepper, plus more for sprinkling Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside. In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf. Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes.