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Grilled Eggplant Salad 1 eggplant 2 tablesppons olive oil 1 teaspoon kosher salt 1 chopped tomato 1 minced garlic clove 2 tablespoons chopped basil 1 teaspoon red wine vinegar chopped oregano salt and pepper shaved parmesan Instructions: Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan.
Creamy, Garlicky Shrimp Skillet Kosher salt 12 ounces fettucine 3 tablespoons unsalted butter 3 cloves garlic, thinly sliced One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips 1 teaspoon sweet or smoked paprika 2 cups heavy cream 1 pound medium peeled and deveined shrimp, tails removed 1 1/2 cups grated Parmesan 1 tablespoon fresh flat-leaf parsley, chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
Florence's Orange Cake 2 sticks butter, softened, plus more for greasing 8 ounces all-purpose flour, plus more for dusting 8 ounces caster sugar (superfine) Finely grated zest of 1 orange 4 eggs 1 teaspoon baking powder Juice of 2 oranges, for cake, filling, and icing 1 stick plus 1 tablespoon butter, softened 8 ounces icing sugar (confectioners'), sifted Finely grated zest of 1 orange Orange juice, as needed 11 ounces icing sugar (confectioners'), sifted Crystallized flowers, for decorating, optional Instructions: Preheat the oven to 350 degrees F. Brush the sides of 2 (8-inch) sandwich or cake pans or a (11-inch) springform pan with melted butter, and dust with flour. Line the base of each pan with greaseproof or parchment paper. Cream the 2 sticks butter in a large bowl or in an electric food mixer until soft. Gradually add the sugar, and orange zest, and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift the 8 ounces flour and baking powder into the mixture, and stir. Gently, stir in 1 tablespoon of the orange juice. Divide the mixture evenly between the 2 prepared pans, making a slight hollow in the center of each cake so that it will rise evenly without forming a peak. Bake in the oven until a skewer comes out clean when inserted into the center of the cakes, about 25 to 30 minutes. Let the cakes sit for 5 minutes, and then turn out onto a wire rack, and cool completely. To make the orange filling: Cream the butter until very soft, and then add the sugar and orange zest. Gradually beat in 1 tablespoon of the orange juice to create a smooth, soft mixture. To make the glace icing: Add enough orange juice to the sugar for a spreadable icing. If it is too soft, it will run off the cake, but if it is too stiff, it will be difficult to spread. When the cakes are cool, carefully slice each cake in half horizontally. If baking a single cake, slice the cake horizontally into two or three even layers. Spread the orange filling between the cake layers, and sandwich the pieces together. Using a palette knife, spread the glace icing over the top and sides, and decorate with the crystallized flowers, if using.
Pan Seared Shrimp and Scallop Skewers 8 (6 to 8-inch) bamboo skewers 16 jumbo deveined, peeled shrimp 16 sea scallops Salt and pepper 1 teaspoon sweet paprika, 1/3 palmful 1/2 teaspoon crushed red pepper flakes, eyeball it 1 lemon zested and juiced 2 tablespoons chopped flat leaf parsley, a handful 1 tablespoon extra virgin olive oil, 1 turn of the pan Instructions: Preheat a large nonstick skillet over medium high to high heat. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.
Alex's Veggie-Packed Burritos 4 cups bite-size cauliflower florets 2 green bell peppers, cut into strips 2 yellow bell peppers, cut into strips 1 large red onion, halved then quartered One 15.5-ounce can garbanzo beans, drained 3 tablespoons olive oil 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon turmeric 1 teaspoon ground cinnamon 8 whole wheat tortillas One 10-ounce container red pepper hummus 1 1/2 cups cooked brown rice 1/2 cup store-bought tzatziki 4 cups baby kale Hot sauce, to taste, optional Instructions: For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat. Roast until the vegetables are deep in color and tender, 15 to 17 minutes. For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.
Wasabi Oil 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil Instructions: In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.
Charred Corn Guacamole with Corn Chips 4 ears Perfectly Grilled Corn, recipe follows 4 tablespoons canola oil Salt and freshly ground black pepper 3 ripe avocados, peeled, pitted and diced 1 serrano chile, finely diced 1 small red onion finely diced 1 lime, juiced 1/4 cup chopped cilantro leaves Blue, yellow and white corn chips, as accompaniment 4 ears corn Kosher salt Instructions: Heat the grill to high. Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears. Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Quick Tip: Cauliflower 1 tablespoon extra-virgin olive oil 1 large head cauliflower 1 cup chicken stock Instructions: In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot.
Mango Tango j 1 ripe mango, peeled 1 bottle Cava (Spanish sparkling wine) 1 tablespoon lemon pico di gallo salt 1 lime, halved 4 teaspoons fresh ginger juice 1/2 cup mango sorbet Instructions: Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve. Enjoy!
Love Letter Cookies 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon vanilla extract 3 cups all-purpose flour, plus more for rolling Pinch of salt 4 cups confectioners' sugar, sifted, plus more if needed 3 tablespoons meringue powder 6 to 7 tablespoons warm water, plus more for thinning 1/2 teaspoon clear lemon extract Red, pink and black gel food color 3/4 cup tiny heart confetti sprinkles Black food color marker Instructions: For the cookie dough: In a stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together until just incorporated. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently. Add the flour and salt. Mix on low speed until a dough is formed and there are no longer streaks of butter in the mixing bowl. The dough will be thick and should not be sticky. Cover two baking sheets with parchment paper. Divide the dough in half, place one half on a lightly floured work surface and roll to a thickness of slightly greater than 1/4 inch. Cut out a total of 15 cookies using a 4-inch rectangular cutter. Put 7 on one baking sheet and 8 on the other. Cut out the centers from 5 of the cookies using a 2-inch rectangular cookie cutter. Chill the cut-outs for 20 minutes. Wrap the remaining dough in plastic wrap and refrigerate until ready to use. Preheat the oven to 350 degrees F. Bake the cookies for 12 to 15 minutes or until golden brown around the edges. Remove the cookies to a wire rack to cool completely. Let the baking sheets cool, then re-line them with parchment. Repeat the rolling, cutting, chilling and baking with the remaining dough half, for a total of 30 cookies, 10 with cut-out centers. For the royal icing: In the bowl of an electric mixer fitted with the whisk attachment, mix the confectioners' sugar and meringue powder on low speed until combined. Add the water and beat on medium-high speed until very stiff peaks form, 3 to 5 minutes. Add the lemon extract and beat on low speed until combined. Place 1/4 cup of icing into each of three bowls. Cover the remaining icing in the mixer bowl with a damp paper towel to prevent drying. Tint one bowl of icing with red, one with pink and one with black (leave the icing in the mixer bowl white). Add drops of water to all 4 bowls to thin the icing to flood consistency. (Check the consistency by dragging a spoon through the center of each icing; when the icing is perfect flood consistency, the indentation should completely disappear in 10 seconds. Thin with more water, or thicken with additional confections' sugar as needed.) Transfer each color of icing to a separate piping bag or decorator squeeze bottle. Cut a sheet of parchment paper into 10 small strips, each about 4 inches by 2 inches. Write sentiments of love on one side of each strip, such as \Love you more than cookies!\ and \You're Sweet!\ Place 10 whole rectangular cookies on a work surface covered with parchment paper. Pipe white royal icing around the outer top edge of each cookie. Place a cookie with a hollow center on top of each iced cookie. Fill each with 1 tablespoon confetti heart sprinkles. Pipe white royal icing around the outer top edges of the hollow cookies. Fold the love notes so the ink side is on the inside of the fold and will not touch the cookies. Insert a folded love note into each hollow cookie and top with a whole cookie. Pipe a line of white royal icing around the outer top edges of the cookies and flood the inside so that icing completely covers the top of the cookies. If there are gaps in the icing, use a toothpick to push the icing into the gaps so they are filled. Let the iced cookies stand until completely smooth and dry, about 3 hours. When the icing is dry, use the white royal icing to pipe a triangular envelope flap on half (five) of the cookies. Use a toothpick to scrape away the point of each triangle to make room for the seal decoration. Use the red royal icing to pipe a small seal in the middle of each envelope. Pipe white royal icing lines down from both sides of the envelope flaps to the bottom corners of the cookies to create envelope folds. Use the pink royal icing to pipe several small hearts on the envelopes. Use the food color marker to draw a perforated line across the center of the cookies with \open here\ instructions. On the remaining cookies, pipe three equal-sized horizontal lines using black royal icing on the front centers of the cookies for address lines. Use the red royal icing to make a heart in the upper right-hand corner of the cookies for a postage stamp. Use the black food color marker to draw wavy lines to the left of the stamps. Further embellish the cookies with X's and O's in the top left corner, and add the name of the recipients to the top address line. Draw half-circle postage marks on the sides of the cookies using the food color marker or leftover black royal icing. Let the cookies stand until set, about 3 hours. Package the cookies in cellophane bags tied with baker's twine. If necessary, include opening instructions so the recipient will be aware of the messages inside the cookies.
Cibar Lounge S'Mores Martini 1 marshmallow 1 small piece of chocolate from a chocolate bar 1/4 cup crushed graham crackers 1 orange segment 1 teaspoon chocolate sauce 3 ounces chocolate-infused vodka 2 ounces chocolate liqueur Ice Instructions: Using a toothpick, skewer the marshmallow and chocolate piece together. Set aside. Place the crushed graham crackers onto a saucer or small plate. Rim a martini glass with the orange segment, and then dip the rim of the glass into the graham crackers to coat. Drizzle the chocolate sauce onto the sides of the glass. Set aside. Combine the vodka and chocolate liqueur in a cocktail shaker filled with ice and shake. Light the marshmallow on fire and place into the martini glass. Pour the cocktail over top to extinguish the marshmallow and serve.
Blood Orange-Cinnamon Mojito 1 cup raw sugar, such as Sugar in the Raw 3 cinnamon sticks 8 to 10 fresh mint leaves, plus 1 sprig for garnish 3 lime wedges 2 cups ice 1 1/2 ounces white rum 1 ounce blood orange juice (about 1/2 blood orange), plus one slice for garnish About 2 ounces chilled sparkling wine, such as Prosecco or Cava Instructions: For the cinnamon syrup: Combine the sugar and 1 cup water in a small saucepan. Bring to a simmer and stir until the sugar is completely dissolved. Add the cinnamon sticks and continue to simmer until the flavors are infused, 15 to 20 minutes. Cool, then strain and discard the cinnamon sticks. Refrigerate in an airtight container for up to 2 weeks. For the mojito: Add the mint, lime wedges and 1 ounce cinnamon syrup to a cocktail shaker and muddle. Fill with the ice, and add the rum and orange juice and shake briefly. Pour directly into a highball glass. Top off with the sparkling wine and stir briefly. Garnish with a mint sprig and blood orange slice.
Miso Salmon Sandwiches with Spicy Avocado Mayonnaise 3 tablespoons mirin or dry sherry 2 tablespoons white miso paste 2 tablespoons packed light brown sugar 1 tablespoon sesame seeds 1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces 1/2 cup mayonnaise 2 to 3 teaspoons wasabi paste 1 tablespoon fresh lemon juice 1 avocado 4 club rolls or other sub rolls, split open 2 cups watercress, tough stems removed 1 tablespoon toasted sesame oil 1 teaspoon soy sauce Kosher salt 1/2 large cucumber, peeled and thinly sliced Instructions: Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight. Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside. Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise. Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls. Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm.
Pork Carnitas 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in) Salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil 1 onion, coarsely chopped 4 cloves garlic, minced 1 jalapeno, seeded and ribs removed, chopped 1 orange, cut in half 3 tablespoons vegetable oil Instructions: Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Chocolate Whoopie Pies with Vanilla Frosting 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 1/2 sticks unsalted butter, room temperature 1 large egg 1/2 stick unsalted butter, at room temperature 1/4 cup vegetable shortening (recommended: Crisco) 3 teaspoons vanilla extract 2 cups powdered sugar, sifted Instructions: In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls. Preheat the oven to 350 degrees F. Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on. Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes. Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy. When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving. To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve!
Shower Dome Cakes -Tablescape Centerpiece Nonstick cooking spray and all-purpose flour for pans 3 (18.25-ounce) boxes white cake mix 1 cup (2 sticks) butter, softened 9 egg whites 3 3/4 cups buttermilk 2 (16-ounce) cans white frosting 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to1/3 cup warm water Cornstarch, for rolling fondant Instructions: Preheat the oven to 350 degrees F. Spray each stainless bowl with nonstick cooking spray and coat lightly with flour, tapping out the excess. Put the bowls on 2 sheet trays. In an extra large bowl add the cake mixes with the butter and combine with a hand mixer. Add the egg whites, 1 at a time, and incorporate. Slowly add buttermilk and mix on medium until well incorporated, about 2 minutes. Fill each stainless bowl 2/3 of the way to the top with the batter. Bake until the tops are golden brown and a toothpick inserted in the center of the cake comes out clean, about 30 to 50 minutes. (Large cake will take closer to 50 minutes, smaller cakes closer to 30 minutes.) Remove the cakes from oven and cool. When cool enough to handle, unmold and cool upside down on a wire rack. You will have 1 (9-inch), 2 (7-inch), and 2 (5-inch) cake domes. Keep any extra batter in refrigerator. Cool down pans in between baking times. If there is still excess batter, bake off cupcakes for shower favors. To decorate: For the gum paste leaves, knead and roll out the gum paste to 1/16-inch thickness. Using the leaf cutter, cut vine leaves from gum paste. Using the back end of a butter knife make leaf veins by pressing lightly into the gum paste. Repeat until you have about 80 leaves. Set out on a sheet tray lined with a wrinkled piece of plastic wrap to dry completely. (This step is best done a couple of days ahead of time.) To make loops for around the base of the cake, roll gum paste into a very thin rope. Cut into 3-inch pieces, pinch ends together to form a loop using a dab of water, if necessary, to stick ends together. Dry flat on a sheet tray. (You will need 24 (3-inch) loops for the large cake, 40 (2-inch) loops for medium cakes, and 32 (1-inch) loops for the small cakes.) Adhere each cake to a corresponding cake board with a dab of icing. Ice each cake in a very thin smooth layer with an offset spatula. Put in refrigerator to set up. Working with 1 cake at a time, put a second slightly thicker layer of icing on cake, being sure to clean the knife frequently to keep the icing smooth. (If icing is too loose try mixing in 1/4 cup confectioners' sugar to stiffen it a bit.) Knead the fondant to soften slightly. Using a flat surface dusted lightly with cornstarch, roll the fondant to a large (1/4-inch thick circle about 18 inches in diameter for the large cake). Lift with backsides of your hands and put over the center of iced dome cake. Using your hands lightly dusted with cornstarch, smooth fondant down and around the sides of the cake. Lift cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Put on a cake pedestal. Repeat until all of the cakes are covered. To make royal icing for the vines: In a medium bowl beat together the 2 cups confectioners' sugar, the meringue powder and the lemon juice with a hand mixer and slowly add in a little water until smooth. Continue to add water by the teaspoonful with beaters running until the icing will drop from the beaters but hold a line when drawn in with the back of a spoon. Fill a pastry bag fitted with small round tip. Pipe vines for leaves all around the cakes, using long strokes holding tip just off surface of the cake. Adhere dried gum paste leaves in groups along the vines with a small dab of royal icing. Lastly adhere the loops along the base of the cake with a small dab of royal icing as well. Put on the table in descending-size order.
Bill's Healthy Won Tons with Creamy Chive Prosciutto Sauce 16 (2 by 2-inch) won ton wrappers 1 onion, julienned 2 cloves garlic 2 teaspoons olive oil 1 ounce morels 1 ounce shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/2 russet potato, washed and cubed 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh thyme leaves 1 teaspoon chopped fresh basil leaves 1 lime, juiced Sea salt and pepper 6 egg whites Instructions: Preheat the oven to 375 degrees F. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and cook for 5 minutes. Add the potato and cook for 2 minutes. Add the asparagus and the kale and cook, while tossing, for 2 minutes. Add the herbs and the lime juice. Season with salt and pepper. Set aside to cool. Add the egg whites and mix in, completely. Place 1 teaspoon of the veggie mix in the lower part of each won ton wrapper and fold them up like ravioli. Place dumplings on a lightly sprayed, oven proof dish. Bake on the center rack in the pre heated oven for 20 minutes or until they are golden and crispy. Serve with Creamy Chive Prosciutto Sauce. Creamy Chive Prosciutto Sauce, recipe follows. Creamy Chive Prosciutto Sauce: 1/4-ounce morels, cleaned and sliced 1/4 cup brandy 1 teaspoon olive oil 1 shallot, minced 1/2 cup white wine 1/2 teaspoon fresh thyme leaves 1 cup heavy cream 1/2 ounce prosciutto, finely sliced Trim the ends of the morels and clean of all sand and grit. Carefully cut into quarters lengthwise. Place the morels in a small bowl with the brandy and set aside. In a sauce pan over medium heat, add the oil and shallots and cook until translucent, about 2 to 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the morels and brandy and simmer slowly for 3 to 4 minutes. Add the thyme leaves and cream and simmer slowly for about 8 to 10 minutes. Fold in the prosciutto.
Apple Cinnamon Peanut Butter Dip 1/2 cup Smucker's® Orchard's Finest® Fall Harvest Cinnamon Apple Preserves 1/4 cup Jif® Creamy Peanut Butter Honey wheat braided pretzels Instructions: STIR preserves and peanut butter until combined. Use as a dip for pretzels.
Chicken Thighs with Root Vegetable Hash 3 tablespoons vegetable oil 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 3 slices thick-cut bacon, chopped 4 ounces cremini mushrooms, quartered 4 carrots, peeled and cut into 1-inch pieces 4 parsnips, peeled and cut into 1-inch pieces 3 turnips, peeled and cut into 1-inch pieces 1 red onion, chopped 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme Instructions: Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes. Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot. Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
Mexican Red Rice (Arroz Rojo) 1 tablespoon vegetable oil 1 cup long grain white rice 1/3 cup finely chopped white onion 1 clove garlic, minced 2 1/4 cups chicken broth 3 tablespoons tomato paste 1 1/4 teaspoon kosher salt 1 serrano chile 1 fresh cilantro sprig Instructions: In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
Orange Cream 1.5 oz. Smirnoff Orange Vodka 1 splash(es) lemon-lime soda 1 slice(s) orange Instructions: Add Smirnoff Orange Flavored Vodka, and lemon-lime soda. Stir well. Garnish with orange slice.;
Succulent Chicken Parmesan 1/4 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise 1/2 cup Ragu® Old World Style® Pasta Sauce 1/2 cup shredded mozzarella cheese (about 2 oz.) Instructions: Preheat oven to 425 degrees F. Combine bread crumbs with Parmesan cheese in shallow dish; set aside. Add chicken and Hellmann's® or Best Foods® Real Mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mixture. Arrange chicken on baking sheet. Bake 20 minutes. Evenly top chicken with Pasta Sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted. Cost per recipe: $8.36 Cost per serving: $2.09 *Based on average retail prices at national supermarkets.
Family-Style Chicken Vegetable spray, as needed 3 ribs celery, cut into thirds 2 medium yellow squash, halved crosswise 2 medium zucchini, halved crosswise 1 medium yellow onion, quartered (about 1 cup) 1 red bell pepper, cored, seeded, and quartered 1 clove garlic, minced 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon dried oregano 1 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1 (4-pound) chicken, cut into 8 pieces 1 teaspoon kosher salt 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 4 bay leaves Lemon zest, for garnish Chopped parsley, for garnish Instructions: Preheat oven to 350 degrees F. Lightly coat the roasting pan with vegetable spray. Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken. Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour. Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.
Pesto Falafel with Butternut Hummus 1 small butternut squash (1 to 1 1/2 pounds), peeled and cut into small chunks (1/2 inch) 1/3 cup extra-virgin olive oil Kosher salt Freshly cracked black pepper 8 ounces canned chickpeas, drained 1/3 cup tahini 1/3 cup coconut milk Juice of 1 lemon 1 tablespoon miso One 15-ounce can chickpeas, drained 2 teaspoons ground cumin 2 teaspoons ground coriander 2 garlic cloves, finely chopped 1/2 yellow onion, finely chopped 1/2 cup fresh basil, roughly chopped 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt Freshly cracked black pepper 1 tablespoon sesame seeds Instructions: For the butternut hummus: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spread the butternut pieces evenly on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Bake for 25 to 30 minutes or until soft and golden. Combine the roasted butternut, chickpeas, tahini, coconut milk, lemon juice and remaining olive oil in a blender, season with salt and pepper and blitz until smooth. Set aside (you may need to clean your blender at this point). For the pesto falafel: Combine the miso, chickpeas, cumin, coriander, garlic, onion, basil, olive oil and some salt and pepper in a blender or food processor until combined. Wet your hands and roll the mix into golf ball-sized balls and place on a parchment-lined baking sheet. Sprinkle with the sesame seeds. Refrigerate for 1 hour. Preheat the oven to 400 degrees F. Drizzle the falafel with olive oil and bake for 30 minutes or until golden. Note: You can twice cook them by adding oil to a frypan for a bit of an extra golden edge for 2 minutes on medium heat. Serve the falafel on top of that super creamy and nutty butternut hummus.
No Churn Lemon Ice Cream with Raspberry Swirl 1 cup raspberries 1 teaspoon sugar One 14-ounce can sweetened condensed milk 2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons 2 cups heavy cream Instructions: Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely. Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch. Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
Steamed Vegetables with Mojo Sauce 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro leaves 1 teaspoon kosher salt 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Gnocchi Gorgonzola 2 tablespoons butter 6 ounces Gorgonzola Pinch ground nutmeg Pinch ground white pepper Pinch onion powder 1/4 cup brandy 1 pint heavy cream 1/4 cup chopped walnuts Homemade or store bought potato gnocchi, cooked 4 slices prosciutto Instructions: Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.
Deconstructed Eggplant Parmesan Sandwich Two 28-ounce cans whole tomatoes, drained of their liquid 4 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons light brown sugar Salt 1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds) Freshly cracked black pepper 2 cups all-purpose flour, for dredging 4 large eggs, beaten 3 cups panko breadcrumbs 1 cup freshly grated Parmesan Vegetable oil, for frying 2 tablespoons salted butter, softened 4 soft brioche buns 1 pound burrata cheese 1/2 cup pickled cherry peppers, sliced 1/4-inch thick 16 leaves fresh basil Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack. For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside. Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes. Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper. Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat. In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F. Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil. For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.
Chiles in Sauce: Chiles en Nogada 2 poblano chiles 1/2 cup walnut halves 3 teaspoons fresh peeled almonds 3 teaspoons fresh Mexican cheese 1 tablespoon milk, plus 1 teaspoon 1 teaspoon dry sherry Sugar, to season 2 teaspoons lard 1/4 cup chopped onion 1 teaspoon chopped garlic 1/4 cup coarsely ground pork loin 1/4 cup coarsely ground beef 3 teaspoons peeled and chopped biznaga (crystallized jicama) 1 whole clove Pinch cinnamon Pinch salt and black pepper Pinch sugar 1 tablespoon peeled and chopped apple, plus 1 teaspoon 3 teaspoons peeled and chopped pear 3 teaspoons peeled and chopped peach 3 teaspoons chopped banana 3 teaspoons dried peach 3 teaspoons chopped raisins 3 teaspoons dry sherry 2 1/2 teaspoons capers 2 1/2 teaspoons green olives 2 1/2 teaspoons chopped almonds 2 eggs, separated 2 1/2 tablespoons flour 1/3 cup pomegranate seeds 2 sprigs fresh parsley Instructions: Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds. For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside. In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper. In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt. Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks. In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape. Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.
Caribbean Braised Oxtail With Mango Chow 1 cup whole coriander seeds 1/2 cup whole allspice 1/2 cup whole anise seeds 1/2 cup whole cumin seeds 1/2 cup fenugreek seeds 1/2 cup whole mustard seeds 1/2 cup whole black peppercorns 1 cup turmeric 8 ounces all-purpose flour 2 tablespoons smoked paprika 1 ounce kosher salt 1 tablespoon ground black pepper 7 to 8 pounds high-quality oxtails 12 sprigs fresh thyme 6 bay leaves 4 Scotch bonnet or habanero peppers 8 to 10 toes (cloves) garlic, shaved 6 jumbo carrots, small to medium dice 6 stalks celery, small to medium dice 3 large yellow onions, small to medium dice 1 cup vegetable oil or neutral cooking oil 3 tablespoons kosher salt 2 tablespoons ground allspice 2 tablespoons paprika 1 tablespoon ground black pepper One 750-milliliter bottle sherry (not cooking sherry) 6 quarts chicken stock or broth 2 ounces tomato paste 1 1/2 pounds uncooked butter or lima beans 1 tablespoon unsalted butter 1 tablespoon chopped fresh cilantro plus 3 sprigs fresh cilantro 1 cup long grain rice or jasmine rice, cooked 1/4 cup Mango Chow, recipe follows 1 red Fresno chile, shaved into thin rings 1 orange or red Scotch bonnet or habanero chile, shaved into thin rings 4 to 5 toes (cloves) garlic, shaved 3 ripe (but not overripe) mangos, diced Juice of 2 limes (2 to 3 tablespoons) 1 Fresno chile, seeded and minced 1 habanero or Scotch bonnet chile, seeded and minced 1/2 bunch fresh cilantro, minced 1 teaspoon kosher salt, or more as needed Pinch black pepper, or more as needed Instructions: For the Jamaican curry rub: Preheat the oven to 350 degrees F. Place whole coriander, allspice, anise, cumin, fenugreek, mustard and peppercorns on a sheet tray evenly spread out. Bake 3 to 5 minutes. Place the ingredients in a spice grinder or blender and grind to a fine consistency, 2 to 3 minutes. Mix in a bowl with the turmeric and store in an airtight container for later. For the oxtails: Combine the flour and smoked paprika in a large bowl and set aside for later. Remove 2 ounces of the dredge and set aside for thickening the sauce. Combine the salt, pepper and 1/2 ounce curry rub in a bowl and mix well. Place the oxtails in a large bowl. Sprinkle the oxtails with all of the seasoning. (The oxtails should be coated heavily.) Dredge each oxtail in the flour dredge, then shake any excess flour off. Place on a sheet tray and let sit 2 to 4 hours. For the Caribbean bouquet garni: Unfold a 12-by-16-inch piece cheesecloth completely so that its length is perpendicular to your waist. Place the thyme, bay leaves and chiles at the bottom of the cloth and roll up, folding the outside of the cloth in to close the ends. Wrap up until it is tight, then and tie off with the butcher's twine, leaving the string long so it can be tied to the pot. For the braised oxtails: Preheat the oven to 350 degrees F. Combine the garlic, carrots, celery and onion in a container. In a large rondeau, heat up the oil to its smoke point, 2 to 3 minutes. Sear the oxtails until bronzed on each side, then remove from the oil. Reduce heat if pan is smoking too hard, then add the diced vegetables and saute until they are translucent. Add the salt, allspice, paprika, pepper and 1/4 cup curry rub and continue to saute to toast the spices, 3 to 5 minutes. Add reserved flour dredge and mix well to incorporate, stirring for an additional 2 to 3 minutes. (This will help thicken the sauce as it braises.) Deglaze the pan with the sherry and bring up to a simmer. Add the chicken stock, tomato paste and oxtails and bring up to a boil. Tie the bouquet garni to the side of the pan and cover tightly with parchment and foil. Bake 1 1/2 hours, then add beans, recover, and continue to cook, stirring occasionally to prevent the beans from sticking, until oxtails are fork-tender, 1 1/2 to 2 1/2 hours more. For the Caribbean braised oxtail: Place 12 ounces hot oxtails in a saucepan with 2 cups sauce on medium heat. When the pan starts to boil, add the butter and cilantro. Baste each piece of oxtail 5 to 6 times with a spoon and turn off the heat. Mount all the rice to one side of a deep bowl and place the oxtails on top for height. Place the sauce on the other side of the bowl. Place Mango Chow on top and garnish with the cilantro sprigs, followed by 4 rings shaved chiles. Combine garlic, mangos, lime juice, chiles, cilantro, salt and pepper in a bowl. Mix well and adjust seasoning as needed.
Chicken Chili 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper Chopped onions, corn chips, grated cheddar, sour cream Instructions: Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Sauteed Razor Clams over Linguini 3 tablespoons butter 3 tablespoons extra-virgin olive oil 3 tablespoons chopped garlic 1 pound razor clams, removed from shell and cleaned* 1 cup clam juice (from razors if possible) 1/4 cup dry white wine 1/2 pound pre-cooked linguini 5 tablespoons grated Parmesan 1/4 cup chopped cilantro Crusty bread Instructions: Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.
Shrimp on the Barbie Jumbo shrimp (10 to 15 count) 1/2 cup vegetable oil 1/4 cup white vinegar 1/4 cup orange juice 1/4 cup canned sweetened coconut cream 1/4 cup pineapple juice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 tablespoons soy sauce 1 good shake hot sauce Instructions: Combine all marinade ingredients. Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically. Place on hot grill and cook until just pink and blackened on the outside. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Moroccan Flank Steak 1 small flank steak (about 1 1/2 pounds) Kosher salt and freshly ground pepper 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice 2 1/2 cups low-sodium chicken broth 1 1/2 cups Israeli couscous 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 red onion, thinly sliced 1/3 cup pitted black olives, roughly chopped 1/2 teaspoon finely grated orange zest, plus the juice of 1 orange 1 tablespoon honey 2 tablespoons chopped fresh parsley 1 cup grape or cherry tomatoes, halved Instructions: Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
Slime Soup 4 cups frozen peas 1 scallion 3 cups boiling water, from the kettle Chicken or vegetable stock concentrate or a stock cube 1 ball mozzarella, diced (approximately 10 ounces) Instructions: Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.* Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Cheese Straws Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature 1 cup (2 sticks) butter, softened 4 cups sifted all-purpose flour 2 teaspoons salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper Dash of garlic powder Cooking spray Instructions: Preheat the oven to 325 degrees F. Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes. In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour. Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes. With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
Muffuletta Meatball Sub 8 ounces capicola 8 ounces ham 8 ounces genoa salami 2 pounds ground beef (73/27) 1 1/2 cups whole milk 1 cup Italian breadcrumbs 1/2 cup grated Parmesan 1/2 cup diced onion 1/4 cup fresh parsley leaves, chopped 3 eggs Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 cup chopped onions 1/2 cup sliced garlic 1 tablespoon dried oregano 1 teaspoon fresh rosemary needles, chopped 1/2 cup red wine 8 cups canned diced tomatoes 4 cups tomato puree 1/2 cup tomato paste 1/2 cup fresh basil leaves, thinly sliced Salt and freshly ground black pepper 8 ounces pitted mixed olives 1/2 cup sun-dried tomatoes 1 teaspoon fresh rosemary needles, chopped 1 teaspoon fresh thyme leaves, chopped 2 cloves garlic Freshly ground black pepper 1/4 cup extra-virgin olive oil 6 sesame hoagie rolls 6 tablespoons butter 6 tablespoons grated Parmesan 3 tablespoons fresh parsley leaves, chopped Instructions: For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped. In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes. For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning. Stir in the basil and season the sauce with salt and pepper. For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing. For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve. Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.
Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg 2 tablespoons olive oil 1 pound fingerling potatoes, scrubbed and halved Kosher salt and freshly ground black pepper 2 tablespoons herbs de Provence 8 cloves garlic Extra virgin olive oil 1/2 pound haricots verts (French green beans) Kosher salt 4 quail eggs (quartered chicken eggs are a good substitution) 4 equally thick 3-ounce pieces 'sushi grade' ahi tuna Freshly ground black pepper 2 tomatoes, seeded and quartered 1 pound fresh baby tatsoi or baby arugula 1/2 cup, pitted and coarsely chopped nicoise olives 4 slices country bread or baguette, toasted Balsamic vinaigrette: 1/4 cup balsamic vinegar Kosher salt and freshly ground black pepper 3/4 cup olive oil 1 teaspoon minced fresh thyme leaves 3 tablespoons minced shallots 1 tablespoon smooth Dijon mustard 2 tablespoons whole grain mustard 1/4 cup red wine vinegar Kosher salt and freshly ground black pepper 3/4 cup olive oil 2/3 cup chopped capers 3 tablespoons minced shallots 1 teaspoon minced thyme Instructions: To roast the potatoes: Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool. To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside. Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside. Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside. To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots. To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme. To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare¿the cooking time will depend upon the thickness of the pieces). In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.
Chard and Beans with Chicken Sausage 6 links fully cooked chicken-apple sausage (about 1 pound, 2 ounces total) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 bunch Swiss chard 1 large leek (white and light green parts only), sliced Kosher salt and freshly ground pepper 1 15-ounce can cannellini beans, drained but not rinsed 4 cloves garlic, sliced 1/3 cup heavy cream 1/4 cup low-sodium chicken broth 2 teaspoons white wine vinegar 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425˚ F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes. Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper. Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley.
Nopales-Stuffed Chicken 2 tablespoons olive oil 1 nopal (prickly pear cactus pad), dethorned and thinly sliced (see Cook\u2019s Note) 1/4 cup finely diced onion 1 clove garlic, minced 1 teaspoon kosher salt Chicken: 4 boneless, skinless chicken breasts, butterflied and pounded 1 large egg, beaten 3 tablespoons canola oil 1 teaspoon freshly ground black pepper 1/2 cup shredded pepper jack cheese 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 teaspoon paprika Olive oil, as needed 1 lime, zested and juiced 2 ounces tequila 1/2 cup chicken stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Chopped fresh parsley, for garnish Instructions: Preheat the oven to 350 degrees F. For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside. For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close. Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes. For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices\u2014add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes. Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
Smoky Cola Jerky 1 cup cola 1/3 cup soy sauce 1/3 cup rice vinegar (not seasoned) 1/4 cup honey Kosher salt 1 to 2 chipotle chiles in adobo sauce, coarsely chopped 1 teaspoon smoked paprika 1 teaspoon onion powder 2 pounds boneless beef sirloin (about 1 inch thick) Instructions: Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and stir in the chipotles, paprika and onion powder; let cool completely. Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days. Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions. Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks.
Shrimp and Melon Gazpacho 1 pint vegetable broth 1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical) 2 cucumbers, peeled, seeds removed, and diced large 2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large 1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers) 1 small red onion, diced 2 tomatillos, diced 1/2 cantaloupe, seeds removed, scooped from rind and diced 1/2 honeydew melon, seeds removed, scooped from rind and diced 1 fresh lemon, halved and seeds removed 2 tablespoons chopped chives Salt and freshly ground black pepper Instructions: Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor). While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine. Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well. In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.
Spicy Tomato Relish 2 medium ripe tomatoes 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper Instructions: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Maple-Roasted Carrot Salad 2 pounds carrots, preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper 1/4 cup pure Grade A maple syrup 2/3 cup dried cranberries 2/3 cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, such as Montrachet, medium-diced 2/3 cup roasted, salted Marcona almonds Instructions: Preheat the oven to 425 degrees F. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Roasted Artichoke Pesto 3/4 cup extra-virgin olive oil 1/3 cup fresh lemon juice 3 large cloves garlic, quartered lengthwise 1 teaspoon finely chopped fresh thyme leaves 1 bay leaf 1 teaspoon gray salt 1/4 teaspoon freshly ground black pepper 2 packages frozen artichokes 1/2 cup tightly packed fresh basil leaves Instructions: Preheat the oven to 325 degrees F. In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid. Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.
Crispy Fried Kellogg's® Crispix® Ham with Black Bean Puree and Pickled Jalapenos 1 cup white vinegar 1/2 cup red wine vinegar 1 tablespoon coriander seeds 1 bay leaf 2 tablespoons kosher salt Pinch sugar 4 jalapenos, sliced 1 (15-ounce) can black beans, drained and rinsed 1/2 onion, minced 1 clove garlic, minced 1 cup chicken stock 1 tablespoon ground cumin 1/2 pound sliced Canadian bacon, cut into quarters 1/2 cup all-purpose flour 1 egg, beaten 1 cup Crispix, crushed 1/2 cup blended oil Salt Instructions: Combine the vinegars, coriander, bay leaf, salt and sugar in a saucepot and bring to a boil. Remove from the heat and add the jalapenos. Set aside and cool. (The jalapenos will hold in the refrigerator for up to 2 weeks.) Combine the black beans, onions, garlic, chicken stock and cumin in a saucepot over medium-high heat and simmer, 10 to 15 minutes. While the beans are cooking, move onto the Canadian bacon. First dip the Canadian bacon into the flour and shake off any excess. Dip into the egg and follow with the Crispix cereal. In a saute pan, heat the oil over medium-high heat. Working in batches, pan fry the Canadian bacon until golden brown and crispy. Drain on a paper towel and season with salt. Once the beans are done cooking, puree until smooth in a blender. To serve, put a spoonful of the bean puree on a plate, follow with fried Canadian bacon and top with the pickled jalapenos.
Asian Lime Edamame Kosher salt 1 pound frozen edamame in pods 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon sriracha 2 teaspoons sesame oil 1/2 lime, juiced 2 scallions, sliced Instructions: Bring a pot of water to a boil and add some salt. Cook the edamame in the boiling water until tender, about 5 minutes; drain. Add the honey, soy sauce, sriracha, sesame oil, lime juice and 1/4 teaspoon salt to a large bowl. Stir in the edamame and top with the sliced scallions and an extra sprinkle of salt.
Cinnamon Sugar-Spiced Walnuts and Pistachios with Dried Cranberries 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Vegetable oil, for brushing 1 large egg white 2 cups raw unsalted walnuts 2 cups raw unsalted pistachios 1 cup dried cranberries Kosher salt 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Instructions: Mix 1 1/2 teaspoons salt, the sugar, cinnamon, ginger, allspice, cloves and nutmeg in a small bowl; set aside. Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the walnuts and pistachios. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet. Add the cranberries to the nut mixture; toss to combine.
Stir Fried Fava Beans and Bambo Shoots 1/2 pound shelled fava beans 1 tablespoon canola oil 1 (8-ounce) can bamboo shoots 1 cup vegetable stock 1 teaspoon salt 1 teaspoon cornstarch 2 teaspoons water 1 tablespoon sesame oil 2 cups cooked white rice Garnish: Chinese parsley Instructions: Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots. In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes. In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley
New York Strip Steak with Spicy Coffee Rub 1 tablespoon olive oil 1 pound double New York strip steak 1/2 tablespoons brown sugar 1/2 tablespoon apricot salt 1/2 tablespoon freshly ground black pepper 1/2 tablespoon regular salt 1/2 tablespoon red chili pepper flakes 1/2 tablespoon coffee grounds 1/2 tablespoon granulated garlic 1/2 tablespoon smoked paprika Instructions: Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours. Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Rest the steak for 10 minutes before slicing.
Apple-Spice Cupcakes with Walnuts and Blue Cheese 1/4 cup sugar 1/4 cup water 1 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces 1 1/2 teaspoons ground cinnamon 1/4 teaspoon sea salt 1/4 teaspoon vanilla extract 1 2/3 cups unbleached pastry flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 3/4 cup buttermilk 1 tablespoon vanilla extract 1/2 cup (1 stick) unsalted butter 1 cup sugar 2 large eggs 1 cup (2 sticks) unsalted butter 1/2 teaspoon salt 4 cups powdered sugar, sifted, divided 1/2 cup cream or milk 2 teaspoons vanilla extract 1/2 cup finely chopped walnuts 1/2 cup crumbled blue cheese Honey, for drizzling Instructions: For the filling: In a saucepan, combine the sugar, water, apples, cinnamon, and salt. Cook until the apples soften, about 3 minutes. Remove from the heat and add the vanilla. Cool. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 14 cupcake liners. Sift the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves, allspice, ginger, and cayenne pepper into a medium bowl and whisk together. In a liquid measuring cup, mix the buttermilk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and buttermilk mixture, beginning and ending with the flour. Fill the cupcake liners 3/4 full. Place 1 teaspoon Apple Filling on top of each cupcake and lightly swirl into the batter. Bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining powdered sugar and beat to desired consistency. For the topping: Combine the walnuts and blue cheese, making sure to crumble the mixture after it is combined. Set aside. To assemble: Frost each cupcake with a wide, flat \pillow\ of vanilla frosting. Dip the frosted cupcake into the walnut and blue cheese topping. To finish, drizzle the cupcake with honey.
Turkey With Ancho-Orange Sauce 2 pounds sweet potatoes (about 4 medium) 1 1/2 pounds turkey cutlets 2 tablespoons ancho chile powder Kosher salt 2 tablespoons extra-virgin olive oil 1 large Spanish onion, halved and sliced 1/4 inch thick 2 teaspoons ground cumin 1 cup low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons honey 1 1/2 teaspoons dijon mustard 1/2 teaspoon grated orange zest 3 tablespoons fresh orange juice Instructions: Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
Leftovers in a Pita 2 small pita pockets Leftover chicken, shredded 1 cup yogurt 1 clove garlic, minced 1 cucumber, peeled and sliced Salt and pepper Tabasco Green leaf lettuce 1 red onion, sliced 1 tomato, sliced into wedges Instructions: Preheat oven to 300 degrees. Place pitas on a baking sheet and heat for 5 minutes until softened. Heat chicken or other leftover meat and in a microwave or skillet. Combine yogurt, garlic, cucumber, salt, pepper and a dash of Tabasco. Open pita pockets and fill with chicken, lettuce and onion slices. Top with yogurt dressing and extra Tabasco, if desired.
Peanut Butter Football Cookie Nonstick cooking spray 1/2 cup old-fashioned oats 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick unsalted butter, softened 1 cup plus 2 teaspoons granulated sugar 1 large egg 1 cup smooth peanut butter 2 teaspoons pure vanilla extract 1 stick unsalted butter 1 cup confectioners' sugar 1 tablespoons milk 1 teaspoon pure vanilla extract Pinch fine salt Instructions: For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl. Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined. Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes. For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.
Pots de Creme 2 cups heavy cream 2 teaspoons instant espresso powder 3 tablespoons sugar 4 ounces bittersweet chocolate, chopped 4 large egg yolks 1 teaspoon vanilla extract Pinch kosher salt Mascarpone, for topping Instructions: Preheat the oven to 300 degrees F. Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside. Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside. Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined. Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.
Strawberry Cobbler 1/3 cup strawberry jam 1/4 cup cornstarch 1/4 cup granulated sugar 1 tablespoon fresh lemon juice 2 pounds strawberries, hulled and quartered 1 3/4 cups all-purpose flour (see Cook's Note) 1/4 cup plus 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced 3/4 cup plus 2 tablespoons cold heavy cream 1 teaspoon vanilla extract Vanilla ice cream for serving Instructions: For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside. For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix. Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar. Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.
Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette 3/4 cup olive oil 6 sprigs fresh rosemary 8 cloves garlic, coarsely chopped 1 small onion, coarsely chopped 2 chickens, about 2 1/2 pounds each Salt and pepper 4 lemons, sliced in half horizontally Olive oil 3 cups freshly squeezed lemon juice 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 1 medium onion, coarsely chopped 1 cup red wine 1/2 cup port 4 cups chicken stock 2 tablespoons cold unsalted butter 2 tablespoons capers, drained Salt and pepper 4 large Idaho potatoes 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped flat leaf parsley Salt and freshly ground pepper 3 tablespoons olive oil Instructions: Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more. Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish. Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste. Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.
Steak Oscar with Stone Crab and Breezy Béarnaise Sauce Four 3-inch center-cut filets mignons Kosher salt and coarsely ground black pepper 2 tablespoons canola oil 1 bunch asparagus, tough ends trimmed 1 tablespoon olive oil 1 lemon, zested and juiced 8 stone crab claws, meat removed, shells discarded Breezy Béarnaise Sauce, recipe follows, for serving Flaky sea salt, for garnish 1 1/2 sticks (12 tablespoons) unsalted butter 1 tablespoon minced shallot 3 sprigs fresh tarragon 2 tablespoons white wine vinegar 1 tablespoon lemon juice, plus more if needed 1 teaspoon Dijon mustard 3 large egg yolks Kosher salt, optional Instructions: Preheat the oven to 250 degrees F. Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes. Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest. Preheat a grill pan over medium-high heat. Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste. To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt. Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs. Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.
Upside-Down Apple Skillet Pie 1 stick butter 1/2 cup brown sugar 1 teaspoon ground cinnamon 1 (21-ounce) can apple pie filling 2 cups pre-sliced apples 1 refrigerated pie crust 2 tablespoons apple juice concentrate, thawed 1 tablespoon sugar Instructions: Preheat oven to 425 degrees F. Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl. Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
Creamy Mashed Potatoes with a Crunchy Parmesan Crust 1 tablespoon plus 1 teaspoon canola oil 12 small (3¼ pounds) russet potatoes, peeled and quartered Kosher salt and freshly ground black pepper ¾ cup whole milk 1 (8-ounce) package cream cheese, softened 1 cup freshly grated Parmesan ½ cup panko bread crumbs Instructions: 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.
Stuffed Mushroom Caps 6 large button mushrooms or small portabello, about 1 pound/450 g Olive oil, for drizzling 2 tablespoons butter 1 shallot, minced 1 clove garlic, minced 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon crushed pepperoncino 3 to 4 tablespoons fresh bread crumbs Salt and freshly ground black pepper 4 to 6 tablespoons fresh chevre (goat cheese) 1 tablespoon chopped fresh parsley leaves Watercress or pea sprouts, for serving Reduced balsamic vinegar, for serving Instructions: Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly. Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl. Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.
Mac-n-Cheese-n-Spin-occolini Bake 1 box chopped frozen spinach Salt 1 pound cavatappi, hollow corkscrew pasta or other short cut pasta 1 bunch broccolini, trimmed and chopped into 2-inch pieces 3 tablespoons butter 3 tablespoons all-purpose flour 2 1/2 cups whole milk Black pepper Nutmeg, grated, to taste 1 cup grated provolone 1 cup shredded Asiago 1 cup grated Parmigiano-Reggiano Instructions: Defrost spinach in microwave. Wring out and separate, reserve. While the spinach defrosts, bring a large pot of water to a boil over medium heat for the pasta and a pan with a few inches of water to a boil over medium heat for the broccolini. Salt the boiling water and cook pasta to just-shy of al dente. Cook the broccolini for 3 minutes, then shock in a bowl of cold water and drain well. Return the pan that you cooked the broccolini in, to the stove top over medium heat and add 3 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Add the milk and whisk to combine. Cook the sauce for 5 minutes, to thicken, then season with salt, pepper and nutmeg, to taste. Reduce the heat to low. When pasta is almost ready, and the provolone and Asiago cheeses to the sauce. Heat the broiler or the oven to high. In a large bowl, combine the pasta with the spinach, broccolini and sauce. Transfer to individual flameproof casseroles or a large flameproof single casserole dish. Top with the Parmesan cheese and brown under the broiler or in hot oven for a couple of minutes. Remove from the oven and serve.
Afghani Chicken 3 1/2 pounds chicken, cut into quarters and skin removed 2 teaspoons lime juice 2 teaspoons mashed ginger paste 2 teaspoons mashed garlic paste 3 tablespoons heavy cream 1 teaspoon ground cardamom 3 tablespoons prepared cashew nut paste Salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator. Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.
Mochi Ice Cream 1 pint ice cream (any flavor) Cornstarch, for dusting 1 cup sweet rice or glutinous rice flour 1/2 cup sugar 1 cup water 1 drop food coloring (any color) Instructions: Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight. Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need \u2014 the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It\u2019s OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery. Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour. Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes. Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren\u2019t sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.
Mustard Seed Tuille with Raspberry Sorbet 8 ounces softened butter, plus more for greasing baking sheet 10 ounces sugar 4 egg whites 8 ounces cake flour 2 tablespoons brown mustard seeds 16 ounces fresh or frozen raspberries 8 ounces sugar 1/2 cup water 1 lemon, juiced 1 egg white, optional Instructions: Preheat oven to 325 degrees F. In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate. Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside. To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.
Pumpkin Spice Sheet Pan Pancakes 4 large eggs, beaten 5 cups buttermilk 1 tablespoon vanilla extract 2 teaspoons kosher salt 1/2 cup plus 2 tablespoon granulated sugar 10 tablespoons unsalted butter (1 1/4 sticks), melted 2 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 tablespoon baking soda 2 tablespoons plus 2 teaspoons pumpkin pie spice 1 small apple, cored and thinly sliced 2 tablespoons caramel sauce 1 tablespoon light brown sugar 1 large carrot, peeled and grated (about 1 cup) 2 tablespoons raisins 1 cup frozen cranberries, thawed 1 teaspoon orange zest plus 1 tablespoon orange juice 2 tablespoons cream cheese, at room temperature 1/4 cup confectioners' sugar Whipped cream and maple syrup, for serving Instructions: Position an oven rack in the center of the oven and preheat to 500 degrees F. Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine. Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside. Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter. Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside. Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside. In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside. In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside. Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern. Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes. Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice. Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section. Serve the pancakes with maple syrup and whipped cream.
Warm Salad with Grilled Fruits, Roasted Endive, Crushed Nuts, and Maytag Bleu Cheese 4 nectarines 4 pears 4 plums 8 heads Belgian endive 4 heads frisee 4 heads radicchio 6 ounces walnuts 6 ounces hazelnuts Butter 12 ounces Maytag bleu cheese Salt Pepper 3 ounces sherry vinaigrette 3 ounces olive oil 6 ounces walnut oil 3 to 4 shallots, minced Salt Pepper Instructions: In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting). Cut endive and frisee in half. Cut radicchio in quarters. Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin. In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive). Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.
Fire-Roasted New Mexico Chiles Oven-Baked with Peruvian Mango and Country House Brie Marinade: 4 cloves garlic 1/2 cup olive oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons apple cider vinegar 2 tablespoons raspberry balsamic vinegar 2 tablespoons sea salt 1 tablespoon ground black pepper 1 tablespoon crushed red chile flakes Stuffed Chiles: 6 fresh medium-hot New Mexico, Hatch or Anaheim chiles 2 ripe mangos 2 pounds Brie cheese 8 sprigs fresh Italian parsley, leaves chopped, for garnish Instructions: For the marinade: Slice the garlic cloves paper thin and put in a bowl. Add the olive oil, lemon juice, apple cider vinegar, raspberry balsamic vinegar, sea salt, black pepper, red chile flakes and 2 tablespoons water and whisk together. Set aside. For the stuffed chiles: Roast and blacken the chiles over an open flame until the skins blister. Immediately place the chiles in a plastic bag to sweat for 5 minutes. Remove the skins by scraping them off with the blunt edge of a paring knife. Make an incision from the head and stem of each chile towards the tail, large enough to prepare for stuffing. Try to remove as many seeds as possible by delicately removing the seed pod from each head. Place the chiles in a baking dish and pour the marinade over them. Let sit, refrigerated, while you cut and prepare the mangos and Brie for stuffing. Preheat the oven to 400 degrees F. Peel the mangos and cut into finger-length-sized spears. Remove the outer rind from the Brie and cut into finger-length-sized strips. Begin to lay alternate layers of sliced mango and Brie inside of the chiles until full, trying to slide the layers towards the chile tails so that the chiles are plump and full, always finishing the last layer with mango for color. Transfer the chiles to a flat baking dish or plate and delicately spoon the marinade over them. Bake until the cheese melts, about 10 minutes. Garnish with the chopped parsley.
Penne with Baby Mozzarella, Tomatoes, and Herbs 12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews) 4 sprigs fresh oregano 2 sprigs fresh thyme 1 clove garlic, smashed 1/2 teaspoon kosher salt, plus as needed Freshly ground black pepper 1 pound baby mozzarella (boconccini), drained 2 tablespoons fruity extra-virgin olive oil, plus for drizzling 3 large ripe tomatoes (about 1 1/2 pounds) 1/2 cup flat-leaf parsley leaves, roughly chopped 1/2 cup pitted kalamata olives Instructions: Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain. Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste. Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.
Roquefort, Pear and Walnut Toasts 1 baguette, thinly sliced on an angle 1 pear, quartered lengthwise and thinly sliced Lemon wedge 3/4 pound Roquefort, crumbled 1 cup walnut pieces Instructions: Preheat the broiler. Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!
Vegetable Sushi Rolls for All Ages 1/3 cup seasoned rice vinegar 2 teaspoons sugar 1 teaspoon salt 1 1/2 cups short-grained sushi rice 1 1/2 cups water 4 sheets toasted nori 1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks 1 carrot, cut into matchsticks 1 small yellow bell pepper, stemmed, seeded and cut into matchsticks 4 scallions, trimmed and cut into matchsticks 1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes) 1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice Soy sauce Instructions: For the rice: Mix together vinegar, sugar, and salt. Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife. Serve with bowl of soy sauce for dipping.
Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes 2 pounds salmon fillets, sliced into 3-ounce slices Salt and freshly ground black pepper 1 lemon, juiced 1 teaspoon Worcestershire sauce Olive oil 1 pound assorted wild mushrooms 1 tablespoon butter, plus 7 tablespoons 1/4 cup chopped shallots 1/2 cup Madeira 1/2 cup reduced veal stock 1/2 cup heavy cream 1 sprig fresh thyme 1 sprig fresh chervil Potato Croquettes, recipe follows 3 large baking potatoes, like russets, peeled 1/4 pound butter 4 egg yolks Salt and freshly ground black pepper Nutmeg 1 whole egg 1 cup Oregon hazelnuts, finely chopped 2 cups white bread crumbs 1/2 cup white flour 4 cups canola oil, for frying Instructions: Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes. Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.
Zucchini Latkes 4 cups zucchini, grated 1 medium white potato, grated 1 medium onion, chopped 3 eggs 3 tablespoons flour 2 tablespoons seasoned bread crumbs Pepper, to taste Garlic powder, to taste 1/4 teaspoon salt 3 tablespoons vegetable oil Instructions: Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
Rudy Mikeska's Coleslaw 6 heads green cabbage, cleaned, cored and shredded 1 head purple cabbage, cleaned, cored and shredded 4 large carrots, peeled and shredded 3 red or orange bell peppers, cored and finely chopped 2 stalks of celery, tops removed, and chopped finely 1 pound sugar, more to taste 3/4 cup red wine vinegar, or to taste 6 tablespoons black pepper, more to taste 8 cups Miracle Whip salad dressing, more to taste Instructions: In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.
Carne Guisada 1 pound cubed beef blade meat 1 large green bell pepper, seeded and roughly chopped 1 onion, roughly chopped 1 large tomato, chopped 1/4 cup chopped garlic 1-ounce whole cumin seeds 1/2-ounce freshly ground black pepper 1 quart water, plus 1-ounce 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat Salt Instructions: In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
Emeril's Homemade Sweet and Spicy Pickles 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices 2 cups sliced onions 1/2 cup pickling salt 6 cups water 3 cups white vinegar 1 1/2 cups apple cider vinegar 3 1/2 cups sugar 2 tablespoons yellow mustard seeds 1/2 teaspoon turmeric 4 whole cloves 10 tablespoons roughly chopped garlic 24 dried cayenne peppers 2 teaspoons 100 percent Natural Pickle Crisp, optional Instructions: Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside. Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat. Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
Braised Collard Greens with Bacon 2 large bunches collard greens 4 ounces thick-cut bacon, chopped 1 yellow onion, thinly sliced Pinch red pepper flakes 1 tablespoon canola oil, if needed 6 cloves garlic, minced 2 cups low-sodium chicken broth 1/4 cup dry white wine 1/4 cup freshly squeezed lemon juice Kosher salt and freshly cracked black pepper Instructions: Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons. Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in. Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes. Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
Hibiscus Fizz Cocktail 1 cup sugar 6 hibiscus or red zinger tea bags 1 cup grapefruit juice 1 cup reposado or gold tequila 1/2 cup fresh lime juice 1 lime, chopped 1 orange, chopped 1 cup fresh raspberries 3 cups cold lime or orange club soda, or seltzer Instructions: Combine the sugar and 3 cups water in medium saucepan set over high heat. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour. Combine the cooled hibiscus syrup, grapefruit juice, tequila and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld. Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.
Sweet Skillet Cornbread 1 1/3 cups yellow cornmeal 1 1/3 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/8 teaspoon baking soda 2 teaspoons kosher salt 1 stick unsalted butter 2 large eggs 2 tablespoons honey 3/4 cup whole milk 3/4 cup sour cream Instructions: Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined. Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.
Sausage and Fish One-Pot 1 tablespoon extra-virgin olive oil, plus more for garnish 1/2 pound bulk Italian hot sausage 2 large cloves garlic 1 medium onion 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry vermouth or dry white wine 1 pint cherry tomatoes, halved 4 haddock or cod fillets A handful flat-leaf parsley, chopped 1/2 lemon Crusty bread, to pass at table Instructions: Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes. Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.
Shrimp Scampi Upside-Down Garlic Bread 6 cloves garlic, peeled Leaves from 1/2 bunch fresh parsley (about 1/2 cup) 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup grated Parmesan, plus more for finishing Zest and juice from 1 lemon 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper 2 pounds 16/20 shrimp, peeled, deveined and tails removed One 13.8-ounce can refrigerated pizza dough 6 tablespoons sesame seeds Instructions: Preheat the oven to 450 degrees F. Add the garlic cloves to a food processor and pulse to finely chop. Add the parsley and pulse a few times to coarsely chop. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1 1/2 teaspoons salt to the food processor and pulse to completely combine all ingredients, scraping down the sides of the bowl halfway through, about 1 minute. Sprinkle the shrimp on both sides with salt and pepper. Spread about half of the butter mixture in an even layer on the bottom of a 9-by-13-inch rimmed quarter baking sheet using an offset spatula or spoon. Arrange the shrimp on top in a single layer and top with the remaining butter. Unroll the pizza dough from the can and flatten into an even layer. Sprinkle the exposed side of the dough all over with 3 tablespoons sesame seeds, making sure to get the edges. Press gently to adhere the seeds to the dough. Flip the dough over so the sesame seeds are facing down, and sprinkle the top with the remaining 3 tablespoons sesame seeds; press to adhere. Top the shrimp with the dough and gently stretch it so it hangs over the sides by about 1/2 inch. Gently tuck the sides into the pan to completely encase the shrimp. Bake the shrimp until golden brown and the butter is bubbling around the sides, about 18 minutes. Let sit for 5 minutes. Invert onto a square platter or cutting board, then drizzle with the lemon juice and top with more Parmesan before serving.
Your Basic Tossed Salad 2 hearts romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 European seedless cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra-virgin olive oil 2 to 3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Instructions: Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
Flag Cake 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract 2 half-pints blueberries 3 half-pints raspberries Instructions: Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
JIFandreg; No Bake Chocolate Peanut Butter Drops 3 cups quick-cooking rolled oats 1 1/4 cups Jif® Extra Crunchy Peanut Butter 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1/2 cup honey 1/4 cup butter 1/4 tsp. salt Instructions: HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches 1/4 cup finely chopped manzanilla olives (about 12 to 15 olives) 1/2 cup cream cheese, at room temperature 10 slices very thin white bread (recommended: Pepperidge Farm) 1/4 pound thinly sliced Genoa salami Instructions: Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.
Dungeness Crab Roll 1/2 cup mayo or aioli 1/4 cup small diced red onion 2 tablespoons celery, minced 2 tablespoons lemon juice 1 teaspoon sea salt 1/2 teaspoon white pepper 2 pounds Dungeness crab, precooked meat 6 potato rolls, 6 to 8 inches Instructions: In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.
Coconut Chicken Curry 4 chicken breasts, diced into 1/2-inch pieces 3 cloves garlic, chopped 1 tablespoon rum 2 tablespoons vegetable oil 1 onion, chopped 1 tablespoon sliced lemongrass 1/2 cup coconut milk 1 tablespoon curry powder 2 teaspoons sesame oil 1 hot pepper, chopped, optional Freshly chopped cilantro leaves, for garnish Cooked rice, serving suggestion Instructions: In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
Sweet Potato Gnocchi 4 sweet potatoes 4 Idaho potatoes 3 eggs 2 1/2 cups all-purpose flour (plus more for rolling out gnocchi) 2 tablespoons salt 1 teaspoon ground black pepper Olive oil, for sauteeing 2 pounds pork butt, recipe follows 2 cups gnocchi, blanched 1 cup pearl onions, blanched and peeled 2 red bell peppers, roasted, peeled and julienned 2 cups braise liquid reduction, recipe follows 1 to 2 teaspoons orange zest Salt and pepper 1 cup whole almonds, toasted 2 tablespoons chopped parsley leaves 2 pounds diced pork shoulder 2 tablespoons salt 1 tablespoon ground black pepper 1/2 cup all-purpose flour, to dust pork 1 stalk celery, chopped 1 orange, chopped 1 carrot, peeled and chopped 1 onion, peeled and chopped 1 1/2 quarts chicken stock 2 sprigs fresh rosemary Instructions: Preheat the oven to 350 degrees F. Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool. Boil the Idaho potatoes until a knife pierces them easily. After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix. To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning. Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain. Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley. Preheat the oven to 350 degrees F. Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately.
Braised Spare Ribs 1 cup flour Salt and freshly ground black pepper 4 ounces peanut oil 3 pounds spare ribs, cut into bones 1 onion, chopped 2 cloves garlic, minced 1 tablespoon cayenne 1 tablespoon ground coriander 1 tablespoon ground cumin 2 ounces tomato puree 2 ounces red wine vinegar 2 cups beef stock 1 quart veal stock Instructions: Preheat oven to 375 degrees F. Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside. Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
Tequila Lime Marinated Shrimp 1/4 cup Tequilla 1/4 cup lime juice 1 tablespoon honey 1 lemon, quartered 1 small onion, quartered 2 bay leaves 8 peppercorns 1 (1-pound) bag frozen salad shrimp 1/2 cup cilantro, chopped 1 Jalapeno pepper, chopped Instructions: In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside. Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes. Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss. Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
Cheesy Vidalia Onion and Tomato Pie 1 recipe Savory Pie Crust, recipe follows 1 egg 2 pounds ripe tomatoes, peeled Salt and freshly ground black pepper 1/3 cup plain bread crumbs 4 tablespoons mayonnaise 3/4 cup thinly sliced Vidalia onions 1/4 teaspoon fresh thyme leaves 2 tablespoons chiffonade fresh basil 1/2 cup grated fontina cheese 1/2 cup grated mozzarella cheese 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan 1 1/4 cups all-purpose flour 2 teaspoons Essence, recipe follows 1/2 teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into pieces 3 to 4 tablespoons ice water 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 2 1/2 tablespoons paprika Instructions: Preheat oven to 375 degrees F. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool. Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper. Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature. 2 teaspoons Essence, recipe follows In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour. Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
Homemade Yeast Rolls 1 1/2 sticks (12 tablespoons) unsalted butter 1/4 cup sugar 3/4 cup whole milk, at room temperature Three 1/4-ounce packets active dry yeast 5 cups all-purpose flour, plus extra for dusting 2 teaspoons kosher salt 3 large eggs Olive oil, for greasing Flaky sea salt, for sprinkling Instructions: Preheat the oven to 400 degrees F. Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes. In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes. Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom. Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt. Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.
Sweet Potato and Mushroom Carbonara 1 1/2 pounds sweet potatoes 6 slices bacon One 8-ounce package cremini mushrooms, cleaned, stemmed and sliced (about 2 1/2 cups sliced) 2 cups baby kale 1 teaspoon crushed red pepper flakes 3 cloves garlic, minced Kosher salt and freshly cracked black pepper 1/2 cup grated Parmesan, plus more for garnish 4 large eggs Chopped chives or fresh parsley leaves, for serving Instructions: Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of \noodles.\ Cut the noodles with scissors to make 8- to 10-inch pieces. Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and sauté until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften. Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to \u201csteam\u201d the noodles. Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon. Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley.
Growing Oatmeal Bowl 1/2 cup old-fashioned oats 1/2 small apple, chopped, plus more for topping, optional 2 no-calorie sweetener packets 1/4 teaspoon ground cinnamon Dash salt 1 cup unsweetened vanilla almond milk (recommended: Blue Diamond Almond Breeze) 1/4 teaspoon vanilla extract Blueberries, for topping Instructions: Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer. Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat!
Turkey Salad 7 cups cooked white and dark turkey meat, chopped 2 cups lettuce, chopped 1 cup tomatoes, chopped 3 stalks celery, finely chopped 3/4 teaspoon salt 3/4 teaspoon black pepper 1/2 teaspoon garlic powder 2 cups mayonnaise Instructions: In a large bowl mix all ingredients together and serve.
Lavender Roasted Venison Sweet Potato-Celeriac Puree and Sherry Vinegar Gastric 1 ounce dry lavender 1 ounce salt 1/2 ounce cracked back pepper 3 pounds venison loin, boneless and trimmed 4 sweet potatoes 1 large celeriac 1 lemon, juiced 3 tablespoons unsalted butter 1 cup sugar 1/2 cup water 1/2 cup sherry vinegar 2 teaspoon fresh thyme, chopped 2 cups canola oil for frying 1 bunch Swiss chard, cleaned and chopped into 1- inch ribbons 2 tablespoons unsalted butter Instructions: Four Hours Prior: In a spice grinder, combine lavender, salt and pepper. Pulse 2 or 3 times only, to lightly grind together. Coat the venison generously with the lavender rub. Set aside in the refrigerator for at least 3 hours. 90 Minutes Prior: Preheat oven to 400 degrees. Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft. Set aside, but do not allow them to cool completely. While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac. Simmer the celeriac in salted water until very tender, test with a paring knife. Drain the celeriac and hold in a warm place while you peel the sweet potatoes. Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper. Hold the puree in a warm place until you are ready to serve. 45 minutes prior: In a heavy stainless steel pan, mix sugar and water. Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization. Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar. Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature. Cut the remaining sweet potato into a very fine angel hair. In a small, heavy stainless steel pan, heat the canola oil to 300 degrees. Carefully fry the sweet potato straw until crisp but not browned. Drain the straw well on paper towel, season with salt and set aside. 30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat. In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty. Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes. The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare. Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes. To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot. When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw.
Injera Bread 2 pounds self-rising flour 1/2 pound whole-wheat plain flour 1 teaspoon baking powder Pinch salt 16 ounces soda water Instructions: Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree 1 (3 pound) beef tenderloin, cleaned 4 ounces olive oil 4 cloves minced garlic 2 chopped shallots 2 tablespoons chopped rosemary 4 ounces balsamic vinegar 2 fresh bay leaves 2 large golden beets 1 cup chicken stock 4 ounces Maytag blue cheese Salt and pepper, to taste Arugula, cleaned and de-stemmed, for garnish Instructions: Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours. Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed. Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.
Open-Faced Plum Tart 1 disk refrigerated pie dough (half of a 14-ounce package) 1/4 cup fig jam 1 pound plums, pitted and cut into 1/4-inch wedges 1 large egg 1/4 cup raw cane sugar Ice cream, for serving (optional) Instructions: Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal. Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.
Petits Pois a la Francaise 3 small or 2 fat scallions, finely sliced 3 tablespoons unsalted butter 1 drop garlic-infused oil (or any oil really) 1 Little Gem (Butterhead) lettuce, shredded 2 cups frozen petits pois 1/2 cup hot chicken stock (concentrate or cube and hot water is fine) Instructions: Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock. Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

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