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Sesame-Pecan Chicken Strips
1/4 cup dijon mustard
1/3 cup peach preserves
1/2 teaspoon chopped fresh thyme
Kosher salt
2 large egg whites
1 cup breadcrumbs (preferably panko)
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
1 cup vegetable or peanut oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
Instructions:
Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.
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Shrimp and Banana
20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots)
1 tablespoon finely chopped garlic (about 4 cloves)
4 very ripe bananas (so ripe that the skins are black)
1:1 low-sodium soya/water (1/2 cup of each)
Roughly 3 tablespoons sambal
1 teaspoon honey
Juice of 2 limes
1 cup fresh cilantro, chopped
Onion sprouts, for garnish
Instructions:
Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
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Salt and Pepper Salmon
1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature
Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows
1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
One 10-ounce box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
Two 10-ounce boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band
Instructions:
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter and serve with the Smashed Potatoes.
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
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Oyster Pie
2 potatoes, diced
1 stalk celery, chopped
1 carrot, sliced (optional)
Salt and pepper
1 pint oysters
Butter
1/2 cup milk, heated
1 recipe pastry, recipe follows
Egg wash, (1 egg mixed with 1 tablespoon water)
1 1/2 cups instant flour
1/4 cup chilled unsalted butter
1/4 cup chilled solid vegetable shortening
1/4 teaspoon salt
1/4 cup cold water
Instructions:
Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.
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McFlay McScones
6 plum tomatoes, cored, sliced 1/4-inch thick
2 cloves garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
2 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
3 large eggs, plus 1 egg for egg wash
3/4 cup COLD heavy cream, plus for egg wash
Dash hot sauce
1 1/2 sticks (12 tablespoons) COLD unsalted butter, diced
8 ounces Muenster cheese, cut into small dice
One 1-inch thick piece of smoked ham, cut into small dice (6 ounces)
1 egg, beaten with a touch of heavy cream
1 tablespoon butter
1 tablespoon canola oil
8 large eggs
4 ounces watercress
Instructions:
For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Spread the tomatoes out on the prepared baking sheet. Smash the garlic cloves with your knife blade; mince, sprinkle with some salt, and then smear to a paste using flat side of the knife. Whisk together the oil, herbs and garlic; drizzle over the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes until soft and caramelized, about 20 minutes. Set aside.
For the scones: Adjust the oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt and pepper in a large bowl. In a second bowl, whisk together the 3 eggs, cream and hot sauce until combined.
Cut the butter into the flour mixture until it resembles coarse meal. Add the wet ingredients and the cheese and ham to the dry ingredients; mix until a dough just comes together--the dough should be wet.
Transfer the dough to a generously floured work surface and pat out to a 1-inch thickness. Cut into rounds using a 3-inch biscuit cutter; transfer the rounds to the prepared baking sheet, spaced a few inches apart. Re-roll the scraps and cut more scones. Beat the remaining 1 egg with a touch of heavy cream; brush the scones with the egg wash.
Bake the scones until golden brown on top and bottom, about 15 minutes. Cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
To assemble the McScones: Slice the scones in half horizontally. Put 2 or 3 roasted tomato slices on the bottom halves.
Heat the butter and oil in a large nonstick skillet over high heat. Fry the eggs, in batches if needed, until the whites are set and the yolks still runny, about 2 to 3 minutes; season with a little salt and pepper just before done. Using the biscuit cutter, cut the eggs around the yolks to make rounds that fit the scones.
Set the eggs on the scones, atop the tomato slices; add a bit of watercress, and finish up with the top half of each scone. Serve immediately.
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Herbed Ricotta Bruschettas
2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions:
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Place the salad greens in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
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Pat's Spicy Fried Wings
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper seasoning
6 whole chicken wings, cut in 1/2 at the joint
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Dipping Sauce, recipe follows
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
Instructions:
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra-hot wings.
Serve with dipping sauce.
Mix all the ingredients together in a small bowl.
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Pasta Frittata
3/4 cup chopped onion
2 garlic cloves, minced
3/4 cup julienned red pepper
1 1/2 cups sliced mushrooms
1 1/2 cups julienned zucchini
1 teaspoon dried oregano
10 eggs
1 1/4 cup whole milk
1 1/2 cup shredded sharp cheddar
1/2 cup grated Parmesan
1 1/2 teaspoons salt
1 teaspoon pepper
1 pound cream cheese
3 cups cooked spaghetti
Lightly sauteed fresh tomato sauce, optional
Instructions:
Preheat oven to 350 degrees F.
Brush a 10-inch round cake pan lightly with oil. Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside.
Saute onions and garlic in olive oil until soft, then add pepper, mushrooms, and zucchini and continue to cook until soft. Drain off liquid and add oregano, and salt and pepper. Set aside to cool.
In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and pepper on low speed. When combined, add cream cheese in small bite-sized bits (pull pieces by hand).
Put cooked spaghetti into pan. Do the same with the vegetables. Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan. Pat down so that as much of the solids are covered with the liquid.
Bake for 30 to 40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool. Serve immediately. Can serve on a bed of lightly sauteed fresh tomato sauce, if desired.
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Twice Baked Potatoes
4 medium russet potatoes, about 6 ounces each
1 teaspoon vegetable oil
Kosher salt
1 tablespoon unsalted butter
2 leeks, (white and light green parts), halved lengthwise and thinly sliced
Freshly ground black pepper
2 cloves garlic, minced
2 teaspoons freshly chopped thyme
4 ounces 1/3-less fat chive-and-onion flavored cream cheese
1/2 cup skim milk
1 tablespoon chopped fresh parsley, plus extra for garnish
Instructions:
Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.
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Tabbouleh and Chick Pea Salad
3/4 cup medium grain bulghur wheat
16 ounce can chick peas, washed, drained and chopped roughly
2 cups (net) finely chopped washed curly parsley
1/2 cup (net) finely chopped washed mint leaves
1 bunch scallions, green and white parts, finely sliced
4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced
Grated lemon zest of 1 lemon
2 to 4 tablespoons fresh lemon juice or to taste
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Boston lettuce leaves to present
Sliced cured black olives for garnish
Instructions:
Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.
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Margarita
1/3 cup sugar
1 1/2 cups water
2/3 cup lime juice
2/3 cup orange juice
1 tablespoon lemon juice
Instructions:
Combine sugar and water and allow to dissolve. Add remaining ingredients and mix well. Serve cold or over ice.
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Individual Delmonico Potatoes
1 tablespoon unsalted butter, at room temperature
2 pounds Yukon gold potatoes, peeled, diced into 1/2-inch cubes (4 to 5 medium potatoes)
Kosher salt
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded white American cheese (9 ounces)
1/2 cup freshly grated Parmesan (2 ounces)
1 tablespoon freshly chopped chives
Instructions:
Preheat the oven to 425 degrees F. Grease four 10-ounce ramekins with the butter and place on a rimmed baking sheet.
Place the potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to a boil over high heat. Lower the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes.
Meanwhile, heat the milk and cream in a medium saucepan over medium heat until small bubbles appear around the edges, 2 to 3 minutes. Slowly add the American cheese, stirring until melted. Remove from the heat.
Drain the potatoes well and return to the pot. Place over low heat, stirring constantly, until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher, leaving a few clumps of potato. Slowly pour in the milk and cheese mixture and 1/4 cup of the Parmesan, mix to combine. Taste and adjust seasoning.
Divide the potatoes evenly between the prepared ramekins. Top each with 1 tablespoon of the remaining Parmesan. Bake until the top is golden brown and the edges are bubbling, about 15 minutes. Garnish with the chives and serve.
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Crispy Fried Oysters with Sweet Corn Cilantro Salsa
1 cup corn niblets
1/2 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup cooked corn niblets
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon finely chopped fresh cilantro
1 scallion, finely chopped
1/4 red pepper, finely chopped
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup buttermilk
1 large egg
1/4 cup cornmeal
6 oysters, shucked
1/2 cup olive oil
6 oyster shells, cleaned
Instructions:
For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
Cook's Note: 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.
For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.
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Crêpes Cake
4 cups all-purpose flour
4 cups whole milk, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
8 large eggs, at room temperature
Cooking spray
One 8-ounce block cream cheese, at room temperature
3 cups heavy cream
1 cup sour cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
One 26.5-ounce jar chocolate-hazelnut spread
Powdered sugar, for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish
Instructions:
To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.
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Salted Caramel Samoas Cannoli
One 15-ounce container whole-milk ricotta cheese
1/4 cup confectioners' sugar
1/4 cup heavy cream
12 Samoas® or Caramel deLites® cookies, finely chopped
1/2 cup salted caramel sauce
10 ounces dark melting chocolate
12 pre-made cannoli shells
1 cup shredded unsweetened coconut, toasted
Instructions:
Line a fine-mesh strainer with cheesecloth and place over a small bowl. Add the ricotta to the cheesecloth and let drain for 2 to 3 hours, refrigerated, to remove excess liquid.
In a medium bowl, whisk together the drained ricotta and confectioners' sugar until smooth; set aside.
In the bowl of a stand mixer, whip the heavy cream to medium-stiff peaks, about 5 minutes. Using a rubber spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cookies and caramel sauce, creating a swirl effect; do not overmix. Chill in the refrigerator for at least 30 minutes.
Melt the chocolate according to the package directions. Dip both ends of each cannoli shell in the chocolate, shaking off the access. Dip one chocolate end of each cannoli shell in the toasted coconut. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 15 minutes before filling.
Just before serving, fill a pastry bag with the ricotta filling and cut off the tip (or fit with a large round piping tip). Pipe the filling from both ends of each cannoli shell to ensure it runs through the entire shell. Serve immediately.
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Warm Apricot Tart
2/3 recipe Pate Sablee, recipe follows
1/2 recipe Almond Cream, recipe follows
10 Fresh Apricots (or canned)
1/4 cup slivered almonds
Confectioner's sugar, for dusting
1/4 cup almond flour
Scant 2 cups cake flour
Generous 1/2 cup cold unsalted butter
Pinch salt
3/4 cup powdered sugar
l large egg
To make almond flour:
1 cup (125 grams) slivered almonds
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 cup plus 1 tablespoon room temperature unsalted butter
1 large egg
Instructions:
Preheat the oven to 375 degrees F.
Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
Roll the dough to the desired size on a lightly floured work surface.
Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
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Bok Choy Salad
1 medium head bok choy, diced
4 green onions, sliced
1 (3-ounce) package ramen noodles
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tamari
Instructions:
Combine bok choy and onions and chill.
Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
Mix remaining ingredients.
Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.
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Sambousek
5 pounds flour, plus more for dusting
1/4 cup sugar
5 tablespoons kosher salt
1 tablespoon dried yeast
1/4 cup canola oil, plus more for sprinkling
5 cups cold water
1 1/2 pounds yellow Spanish onions, chopped
6 tablespoons butter OR 1/4 cup canola oil
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 pounds ground sirloin
8 ounces pine nuts
5 cups canola oil, for frying
Instructions:
For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.
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New York Strip Steak with Tri-Berry Relish, Crispy Onion Strings and Baked Macaroni and Cheese with Prosciutto and Truffle Oil
1 (7-ounce) New York strip steak
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
2 tablespoons canola oil
1/2 cup red wine
2 shallots, thinly sliced
1 pint fresh blueberries
1 pint fresh blackberries
1 pint fresh strawberries, hulled and sliced in half
Crispy Onion Strings, for serving, recipe follows
Baked Macaroni and Cheese with Prosciutto and Truffle Oil, recipe follows
Canola oil, for frying
Milk, for coating
All-purpose flour, for dredging
1 yellow onion, halved and thinly sliced
1 (1-pound) box elbow macaroni
1 quart heavy whipping cream
1 pound shredded Cheddar cheese, reserve some for the topping
1 pound shredded mozzarella cheese, reserve some for the topping
5 ounces prosciutto, thinly sliced and roughly chopped
White truffle oil, for drizzling
Instructions:
Preheat the oven to 350 degrees F.
Heat a cast iron skillet over high heat so pan gets really hot. Season the steak with salt, pepper, and chopped parsley. Add the oil to the pan. Sear the steak on both sides, until well-browned and crisp, about 4 minutes per side. Place the pan in the oven and cook for 10 minutes, or until medium-rare.
To make the berry relish: Remove the steak from the pan and rest before serving. In the steak pan, over medium heat, add the red wine and deglaze the pan, scraping up any brown bits from the steak. Add the sliced shallots, blueberries, blackberries, and sliced strawberries. Cook the relish for 10 minutes, or until the fruit has softened, but still holds its shape.
Top the steak with the Tri-Berry relish and Crispy Onion Strings and serve.
In a deep saute pan, over medium-high heat, heat 1-inch of oil until it reaches 350 degrees F. Pour the milk into a shallow bowl. In a separate shallow bowl or pan, add the flour. Coat the onion slices in milk and then toss the onions in the flour until fully coated. Shake off the excess flour and carefully deep fry the onions until golden brown.
Preheat the oven to 350 degrees F.
In a large pot, cook the macaroni according to package directions for al dente. Drain the macaroni and pour the macaroni back into the hot pot.
In a saucepan over medium heat, combine the heavy whipping cream, shredded Cheddar and mozzarella cheese. Stir until the mixture is melted and smooth. Pour the cheese sauce over the strained macaroni and mix well. Then pour the noodles into a baking dish and add the chopped prosciutto and mix well. Sprinkle the reserved shredded cheese on top. Bake in a preheated oven until browned on top, about 35 minutes.
Remove the macaroni and cheese from the oven and drizzle with white truffle oil.
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Brasciole with Fettuccini and Tomato Sauce
1/3 cup quality olive oil
1 onion, julienne
2 quarts peeled, chopped plum tomatoes
Basil, preferably fresh
Pepper
Salt
6 ounces Italian sausage
1 clove garlic, minced
Fresh parsley, chopped
Pepper
1 pound chuck or flank cut of beef
3 tablespoons olive oil
4 cups flour
4 eggs
3 to 4 tablespoons water
Instructions:
Heat oil in a small stockpot on medium heat. Add onion and saute until brown. Remove the onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced. The oil should separate from tomatoes and float to the top (about 45 to 60 minutes). Add salt but only when the sauce is almost done.
In a bowl, mix sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand. Place a tablespoon of sausage mixture in the middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil and saute brasciole until well browned. Transfer to tomato sauce and reduce to a simmer. Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top.
Place flour in a mound onto a work surface, and make a well or hollow in the center. Crack eggs into the well, and whisk them slightly. With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny. Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough. Knead the dough using the heel of your palm for about 8 to 10 minutes. Use water as needed until a smooth, integrated mixture is achieved. Let dough rest for at least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and make into desired shape. Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes.
Serve Brasciole over fettuccine.
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Seared Sea Scallops, Wasabi Caviar and Seaweed Salad
1 pound sea scallops
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1/4 cup dry sherry wine
2 tablespoons sweet butter
1 cup finely shredded raw root vegetables, carrot, beet, turnip
2 ounces wasabi flavored caviar, (flying fish roe)
1/4 cup wakame (Japanese pickled seaweed)
Salt and pepper, to taste
Instructions:
Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.
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Best Bruschetta Recipe | How to Make Bruschetta
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 whole baguette or crusty loaf
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 stick butter
Instructions:
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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Stuffed Baked Potatoes
4 large baking potatoes
1 stick butter
1 cup grated Cheddar cheese
3/4 cup milk, plus more if needed
2 tablespoons chopped chives, optional
Salt and pepper, to taste
Instructions:
Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
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Grilled Flank Steak with Mozzarella and Basil
1 pound flank steak, halved lengthwise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for the grill
1 teaspoon finely chopped fresh rosemary
2 cloves garlic, finely grated
1 1/2 pounds assorted small to medium tomatoes (such as Campari and vine-ripened)
2 tablespoons white wine vinegar
1 8-ounce ball fresh mozzarella cheese, cut into 1-inch pieces
Torn fresh basil, for topping
Instructions:
Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tablespoon olive oil, the rosemary and garlic. Let sit 10 minutes before grilling.
Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper and toss.
Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tablespoon olive oil, season with pepper and top with basil.
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Slow Cooked Potatoes with Butter and Thyme
3 ounces bacon (about 5 slices)
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced
Instructions:
Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste.
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Curried Chicken Matchsticks
1 pound chicken breast, all skin and bones removed, diced into 1/4-inch pieces
1/2 cup dry white wine
Several herb sprigs: tarragon, thyme, bay leaf
1/2 teaspoon salt
2 tablespoons curry powder
1/2 cup mayonnaise
1/4 cup chopped chives
Salt and pepper to taste
1 pound puff pastry sheets, unbaked
Instructions:
In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.
Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.
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Guacamole Toppings
3 ripe avocados, diced, preferably Haas
1 /4 cup chopped fresh cilantro
1 small red onion, diced
Juice of whole lemon
1 1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Instructions:
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes sprinkle with the black pepper garnish. Serve immediately.
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Classic Lyonnaise Potatoes
Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley
2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
Instructions:
Preheat the oven to 400 degrees F.
Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.
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Shrimp Cocktail
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
½ bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
¼ teaspoon Worcestershire sauce
Hot sauce, to taste
Instructions:
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2½ minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
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Lemon-Glazed Raspberry Coffee Cake
3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest
Instructions:
Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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Nopalitos Rancheros
2 tablespoons butter
1/4 cup onions
1/2 cup fresh cactus pads
3 eggs
1/4 cup salsa, plus more, if desired
1/2 cup Cheddar
Instructions:
In a saute pan heat the butter and saute the onions. Add the cactus pads and cook for 3 minutes. Add eggs and mix together. Then add your favorite salsa and Cheddar.
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Hearty Brisket Tacos with Pink Pickled Onions
3 tablespoons canola or vegetable oil
One 3- to 4-pound piece brisket
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil, for searing
1 large onion, sliced
2 large carrots, large dice
2 ribs celery, large dice
4 cloves garlic, minced
2 cups beef broth
1/2 orange, juiced
1/2 cup red wine
2 bay leaves
One 26.46-ounce package crushed tomatoes, such as Pomi
Tortillas, warmed if desired, for serving
Pink Pickled Onions, recipe follows
Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving
1 cup warm water
1/2 cup apple cider vinegar
1 1/2 tablespoons sugar
Kosher salt
1 large red onion, thinly sliced
Hot sauce, for seasoning
Instructions:
Preheat the oven to 325 degrees F.
Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.
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Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils
1 cup \00\ pasta flour, such as Caputo
1/4 cup semolina
Sea salt
1 extra-large cage-free egg
2 teaspoons extra-virgin olive oil
1 ounce olive oil
1/2 cup 1/4-inch dice or lardons smoked guanciale or smoked bacon
1 tablespoon thinly shaved garlic
1 tablespoon fresh oregano leaves
1/2 teaspoon crushed red pepper
6 opal basil leaves, plus more for garnish
12 manila clams, washed and soaked in cold water for 10 minutes to release sand
1 cup fish or vegetable stock
1 cup dry white wine
Sea salt
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
6 sprigs pea tendrils with flowers and leaves
Freshly ground black pepper
Herb flowers
Calabrian chile oil, for drizzling
Finishing olive oil, such as Ligurian
1 piece mullet bottarga
Instructions:
For the pasta: In a medium mixing bowl, combine the flour, semolina and salt and pile up in the center of the bowl. Create a shallow well in the center of the flour mixture and add the egg. Beat the egg and oil together with a fork. Using a plastic spatula, stir the egg and slowly incorporate into the flour. Mix until the dough ball forms, then remove from the bowl and place the dough on a clean work surface.
Knead the dough into a smooth dough ball, about 10 minutes. Immediately wrap the dough ball in plastic wrap to avoid drying out. Rest the dough at room temperature for at least 30 minutes before using.
Cut the pasta to linguine size using a chitarra or other pasta machine.
For the sauce: In a medium saucepot, add the olive oil and guanciale and cook over medium heat to render the fat from the guanciale until it starts to turn light brown.
Add the garlic, oregano, crushed pepper and basil, and mix; cook until the garlic is fully cooked through and the herbs are infused in the oil. Add the clams, stock and wine, and increase to high heat; cover with a lid to steam open the clams, 3 to 4 minutes. As soon as the clams open, remove from the heat to avoid overcooking; remove all of the clams from the pot and reserve the sauce. Remove half of the clams from their shells and add to the sauce.
Bring a pot of salted water to a boil. Cook the pasta to al dente, about 3 minutes.
Add the pasta to the sauce and stir to combine. Cook over medium heat to allow the pasta to soak up some of the sauce, then add the lemon juice and pea tendrils. Toss, taste and adjust the seasoning with salt and pepper as necessary.
To plate, twist the pasta and place in the center of the plate, then top with the remaining sauce. Place the clams in the shells on top and garnish with a few fresh opal basil leaves, some herb flowers, a drizzle of Ligurian olive oil and Calabrian chile oil and shavings from the mullet bottarga.
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Air Fryer Biscuits
2 cups self-rising flour, plus more for dusting
1/2 teaspoon sugar
8 tablespoons (1 stick) unsalted butter, chilled
1 cup shaken buttermilk
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 tablespoon honey
1/4 teaspoon kosher salt
Instructions:
For the biscuits: Add the flour to a large bowl and stir in the sugar. Use your hands to combine 6 tablespoons of the butter with the flour mixture until the texture is sandy with a few pebbles of butter. Stir in the buttermilk with a wooden spoon until combined, then turn the dough out onto a floured work surface. Press and shape the dough into a 5- to 6-inch round about 1 inch high. Flour a 2-inch biscuit cutter and cut the dough into 10 to 12 biscuits, reshaping when needed. Transfer the biscuits to a plate.
Melt the remaining 2 tablespoons butter. Pour the melted butter over each biscuit, making sure they are all coated. Add the biscuits to a 6-quart air fryer so they are all touching. Cook at 350 degrees F until the biscuits are crusty and golden brown, about 15 minutes (see Cook's Note).
For the honey butter: While the biscuits cook, mix the butter, honey and salt in a small bowl. Set aside or refrigerate until ready to use.
Serve the biscuits immediately with the honey butter.
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Pecan Pie Filling
6 eggs
1/2 cup sugar
1/2 cup flour
4 cups dark corn syrup
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 cups chopped pecans
Pie Crust, recipe follows
1 cup unsalted butter
1 cup solid vegetable shortening
4 cups cake flour
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons kosher salt
1/4 to 1/2 cup cold water
Instructions:
Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
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Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons horseradish
Juice and zest of 1 lemon
Hot sauce, as needed
Instructions:
Combine the ketchup, chili sauce, horseradish, lemon zest and juice and hot sauce to taste in a small mixing bowl. Serve alongside fried shrimp. Store, refrigerated, in an airtight container.
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Cheese Board Grilled Cheese
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 slices crusty Italian bread
4 tablespoons quince paste
4 ounces manchego cheese, shredded
4 ounces Cheddar, shredded
2 to 3 tablespoons Marcona almonds, crushed
4 ounces blue cheese, crumbled
Instructions:
Spread butter on one side of each slice of bread. Flip over 4 slices of bread and layer each with some of the quince paste, manchego, Cheddar, crushed almonds and blue cheese crumbles. Top with another slice of bread.
Heat a square, flat griddle pan over medium heat. Place the sandwiches on the griddle pan and dome with a metal bowl. Cook until golden brown on the bottoms, then flip, dome and repeat until the insides are gooey and the outsides are golden, 8 to 10 minutes total. Cut on the bias and serve.
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Braised Oxtail Crepinette with Liquid Yukon Gold Puree and Truffle Jus
1 oxtail, cut into pieces between each knuckle
Salt and freshly ground black pepper
1 cup flour, for dusting
Safflower oil
5 ounces mirepoix
1 tablespoon tomato paste
4 tablespoons sherry
2 cups red wine
5 cups veal stock
1 bay leaf
2 tablespoons sunflower oil
6 ounces white bread, cut into cubes
1/4 cup milk
1 small onion, chopped
2 egg yolks
1 ounce chopped fresh parsley
5 ounces caul fat
7 ounces Yukon gold potatoes, unpeeled
2 cups chicken stock
2 cups water
2 sprigs thyme
1 sprig rosemary
1 slice applewood smoked bacon
6 tablespoons cold butter
1/4 cup milk, heated
For the truffle jus:
3 ounces chopped black truffle
2 tablespoons truffle jus
Instructions:
To make the braised oxtail:
Preheat the oven to 220 degrees F.
Season the oxtails with salt and pepper and dust each piece with a little flour. Sear the oxtails in a cast iron casserole with a little oil until golden brown. Transfer to a perforated pan or a rack set over a plate to drain the extra fat.
In a braising pan, sweat the mirepoix in a little oil. Add the tomato paste and cook together with the vegetables. Deglaze the pan with the sherry and a little of the red wine, stirring and scraping the pan to release the stuck-on flavor. Add the remaining red wine, bring to a simmer, and let the alcohol evaporate. Add the veal stock and bay leaf. Put the oxtails in the sauce, cover the pan, and braise until the meat falls easily off the bone with a fork, about 2 1/2 hours. When cool enough to handle but still warm, separate the meat from bones. Strain and reserve the braising jus.
To make the bread stuffing:
Heat 1 tablespoon of the oil in a large pan over medium high heat and add the bread cubes, tossing them until they're toasted. Transfer to a large bowl. Pour the milk in a dish and season with salt, pepper, and nutmeg. Pour the milk over the bread and let it get completely absorbed.
Meanwhile, heat the remaining tablespoon of sunflower oil in a skillet over medium heat. Add the onions and cook until they're softened but have not taken on any color. Add them to the bread mixture. Let the mixture cool to body temperature and then add the egg yolks. Add parsley. Mix everything together and put in a pastry bag.
To make the crepinette:
Line the inside of a 5-inch ring mold with caul fat. Place 3 ounces of the braised oxtail meat along the inside of the mold and pipe some bread stuffing in the remaining space inside the mold. Close the crepinette with overlapping caul fat, making sure the crepinette is holding together. Place the crepinette in a pan and cover with some of the reserved braising jus. Cook simmering over medium heat, until fully cooked through.
To make the liquid Yukon gold mash:
Put the potatoes in a saucepan with the stock, water, thyme, rosemary, and bacon. Bring to a boil and cook until the potatoes are tender. Drain the potatoes. Peel them and process through a potato ricer while still hot. Work in the cold butter and hot milk to get a creamy and runny mash.
To make the truffle jus:
Cook the remaining braising jus in a saucepan until reduced by one-third, continually degreasing the upcoming fat. Add the chopped black truffle and truffle jus.
To serve:
Put a generous spoonful of the liquid Yukon gold mash in the middle of the plate. Place the crepinette on top and drizzle the truffle jus on top.
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Stuffed Pork Tenderloin
2 pounds pork tenderloin
Salt
Freshly cracked black pepper
2 cups medium diced mango
2 to 3 cups medium diced pineapple
3/4 cup finely grated fresh coconut (save the milk)
1/2 cup torn cilantro leaves
1/2 cup minced red onions
3 cloves minced garlic
1/4 cup minced chives
2 tablespoons honey
Coconut milk, as needed
Instructions:
Preheat a grill to 375 degrees F.
Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.
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Garlicky Braised Beef Shanks
4 pounds beef shanks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
10 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 cups beef stock
Instructions:
Preheat the oven to 325 degrees F.
Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.
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Pan Seared Snapper in Saffron Sauce
2 (8-ounce) snapper fillets, bones reserved
1/4 cup olive oil
1 fennel bulb, cut in wedges
2 tablespoons shallots
1 teaspoon garlic
1 good pinch saffron
1/4 cup white wine
Lemon juice of one lemon
1/8 cup pernod
1/2 cup fish stock, recipe follows, or water
Salt to taste
Fresh ground black pepper to taste
3 tablespoons butter
Instructions:
Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
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Quick Barbeque Sauce
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper
Instructions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
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Risotto Bianco with Enoki and Fresh Peas
3 tablespoons olive oil
7 ounces enoki mushrooms
1 large onion, finely chopped
2 cloves garlic, smashed
2 cups Arborio rice (about 14 ounces)
12 ounces dry white wine
5 cups warm chicken broth
Sea salt
1 pound fresh peas, shelled (about 1 cup peas)
4 tablespoons unsalted butter
4 ounces grated Parmesan
Crusty bread, for serving
Instructions:
1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.
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Tyler's 1000 Layer Quesadillas
1 pork tenderloin
Salt
Freshly ground black pepper
3 tablespoons brown sugar
2 teaspoons chili powder
1 tablespoon chopped garlic
1 tablespoon dried oregano
1 tablespoon onion powder
1 lime, juiced
2 tablespoons canola oil
1 large red onion, cut into 1/2-inch thick slices
4 ears corn, husked
12 10-inch corn tortillas
2 cups crumbled blue cheese
1/4 cup sliced pickled jalapenos
4 tablespoons canola oil
Sour cream, to garnish
Salsa, for garnish
Guacamole, for garnish
Cilantro sprigs, for garnish
Instructions:
Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.
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Grandma's Red Velvet Cake
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Instructions:
Preheat oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
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Pineapple Consomme
3 cups vegetable broth
2 cups fresh pineapple juice
1 cup water
1/2 cup diced fresh pineapple
Instructions:
Blend the vegetable broth, pineapple juice, and water together in a saucepan and cook over low heat for 5 minutes. Ladle the soup into bowls in which you have placed 2 tablespoons of diced fresh pineapple. Serve immediately.
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Scallion Biscuits with Sausage and Gravy
1 pound six ounces all-purpose flour
1/2 ounce salt
1 1/2 ounces baking powder
4 ounces sugar
3/4 quart heavy cream
1/3 cup fine sliced scallions
4 pieces of your favorite sausage (links or patties)
1 tablespoon peanut oil
1/2 Spanish onion, small dice
1/4 cup all purpose flour
1/2 to 3/4 cups water
Salt and pepper to taste
Red pepper flakes to taste
Instructions:
For the biscuits: Preheat oven to 375 degrees F. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. Yield: about 24 biscuits
For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops.
To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs.
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Gnocchi Mac and Cheese
1/2 cup freshly grated sharp Cheddar
2 tablespoons roughly chopped fresh parsley
12 butter crackers (I like Ritz)
4 strips crisp cooked bacon
Kosher salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus additional as needed
1 cup canned butternut squash puree
2 teaspoons Dijon mustard
Freshly ground black pepper
Two 16-ounce packages gnocchi (see Cook's Note)
3 cups freshly grated sharp yellow Cheddar
Instructions:
For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
For the mac and cheese: Bring a large pot of salted water to a boil.
Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes.
Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain.
Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet.
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Perfect Manhattan
2 3/4 ounces rye whiskey
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
Instructions:
Combine the rye, dry vermouth, sweet vermouth and bitters in a cocktail shaker, add ice, and stir until chilled. Strain the mixture into a chilled coupe glass. Garnish with the lemon twist and serve immediately.
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Pan Fried Chicken, Parsley Pan Jus
1/2 to 3/4 cup all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 pounds skin-on breast of chicken
2 tablespoons grapeseed oil
1/4 cup white wine
1/4 cup finely diced yellow onion or shallot
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2 tablespoons fresh parsley leaves, minced
3 tablespoons butter, at room temperature
Instructions:
Preheat the oven to 375 degrees F.
To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.
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Carrot Cake Pops
Cooking spray
1 15- to 16-ounce box carrot cake mix (plus required ingredients)
1 cup cream cheese frosting
2 12-ounce bags orange candy melts
6 red candy melts
2 tablespoons cocoa powder
Green apple licorice, cut into 1/2-inch pieces
Instructions:
Preheat the oven to 350˚. Coat a 9-by-13-inch pan with cooking spray. Prepare the cake mix, pour into the prepared pan and bake as directed. Let cool.
Crumble the cake into a large bowl. Add the frosting and mix with your hands until well combined. Refrigerate 30 minutes.
With damp hands, form the crumbled cake mixture into 12 to 15 compact carrot-shaped logs, about 8 inches long. Put on a parchment-lined baking sheet.
Carefully insert a skewer into each carrot, reshaping as needed. Freeze until firm, about 30 minutes.
Melt the orange and red candy melts together in a large bowl in the microwave in 30-second intervals, stirring, until smooth.
Transfer the melted candy to a shallow baking dish. Working quickly, dip the cake pops in the candy melts, turning to coat, then return to the baking sheet to set.
Once set, use a skewer or toothpick to etch horizontal lines in the coating.
Brush the carrots with cocoa powder, making sure it gets into the etched lines.
Remove the skewers from the carrots. Use extra melted candy to attach a piece of green licorice to each; let set.
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Duck and Oxtail Consomme, Smoked Duck, Foie Gras Flan
3 duck carcasses, fat removed
1 1/2 pounds oxtail, fat removed
1 cup dry white wine
8 cups water
1 onion, spiked with 2 cloves and 1bay leaf
1 carrot, chopped
1 celery rib, chopped
5 leek tops, chopped
1 bunch parsley stems
1/2 bunch thyme sprigs
1 teaspoon juniper berries
1/2 teaspoon black peppercorns
Foie gras scraps, optional
2 egg whites, with shells
8 ounces lean duck meat
1/2 tomato
1 carrot, chopped fine
1 celery rib, chopped fine
5 leek tops, chopped fine
1 teaspoon dried morels
1/2 bunch thyme sprigs
2 cups chicken stock
1 1/2 pounds foie gras, sauteed or raw
6 to 7 eggs, or as needed
Splash port
2 tablespoons sauterne-based aperitif wine (recommended: White Lillet)
Salt and freshly ground black pepper
Butter, for ramekins
1 cup applewood chips, soaked in water and drained
2 (10 to 12-ounce) skin on duck breasts, scored
Salt and freshly ground black pepper
Instructions:
To make the stock:
Preheat the oven to 450 degrees F. Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized. Let cool. If possible, chop the carcasses and oxtail into smaller pieces. Put them in a large soup pot. Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices. Add the wine to the soup pot. Cover the bones with water and bring to a boil. Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns, and foie gras scraps, if using. Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours. Remove from the heat, strain, and let cool.
To make the raft:
Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock. Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour. It is important to let the soup filter through the raft until it's clear. You can make a hole in the center of the raft to ensure that the soup doesn't overheat and begin breaking the raft. When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter. Cool the consomme immediately and refrigerate until ready to use.
To make the foie gras flan:
In a medium pot bring the chicken stock to a boil. Add the foie gras and bring to a boil again. Put in a blender and blend well. Strain through a fine chinois. Measure the mixture, rinse the blender and return the mixture back to the blender. Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture. Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color. Taste and season with salt and pepper. Transfer to a bowl and set in a hot water bath for 10 minutes. Heat the oven to 275 degrees F. Butter six 2-ounce aluminum ramekins. Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins. Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean.
To make the smoked duck:
Line a large roasting pan with foil and put the drained wood chips in the pan. Set the pan over high heat until the wood chips heavily smoke. Turn off the heat and place a rack over the chips. Set the duck breasts skin side down on the rack. Cover tightly with aluminum foil and let smoke for 25 to 30 minutes. Season the duck breasts with salt and pepper. Put a skillet over medium heat and set the breasts skin side down in the pan. Cook until all the fat is rendered out. Transfer the breasts to a plate.
To serve:
Unmold the foie gras flan in the middle of a bowl. Slice the duck breasts very thinly on the bias and arrange around the flan. Pour hot consomme in a bowl tableside.
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German Style Sausage Apple Bake
6 Granny Smith or Jonathan apples, peeled, cored and thinly sliced
2 pounds pre-cooked bratwurst or kielbasa
2 teaspoons butter, or to taste
1 small onion, diced
2 medium potatoes, peeled, sliced thin
1 green bell pepper, seeded, diced
2 zucchini, sliced thin
1 1/2 cups shredded mozzarella or Jack cheese (optional)
Instructions:
Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted.
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Vegan Shepherd's Pie
1 1/2 pounds small creamer potatoes
8 cloves garlic
Kosher salt
1/3 cup plus 2 tablespoons olive oil
1/4 cup chopped chives
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup tomato paste
2 tablespoons fresh rosemary leaves, chopped
1 1/4 cups vegetable or mushroom broth
One 10-ounce bag frozen peas and carrots
Instructions:
Preheat the oven to 425 degrees F.
Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.
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Tortilla Soup
1 1/2 pounds bone-in, skin-on chicken legs and thighs
5 cups chicken stock
2 tablespoons olive oil
4 cloves garlic
1 dried guajillo chile, seeded
Kosher salt and freshly ground black pepper
3 plum tomatoes, cored and halved lengthwise
1 small Spanish onion, diced
Crispy corn tortilla strips, for garnish
1/2 cup guacamole, store-bought or homemade
1/2 cup fresh cilantro, minced
1/2 cup sour cream
Instructions:
Preheat the broiler.
Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.
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Super-Zesty Potato Salad
2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)
2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup dijon mustard
Instructions:
Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
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Strawberry, Rhubarb and Banana Crostata
1-1/2 cups pastry flour
scant 1/4-cup polenta
1 tsp. aniseeds, toasted
1/2-cup granulated sugar
large pinch of salt
1/2-cup unsalted butter, cut into small pieces
1 large egg, lightly beaten
3 ripe bananas, cut into 1-inch pieces
1 lb. rhubarb, cut into 1-inch pieces
1 pint basket large, ripe strawberries (about 1 lb.), quartered
2/3-cup packed light-brown sugar
2/3-cup granulated sugar
pinch Gray salt
freshly-grated zest of 1/2 orange
freshly-grated zest of 1 lemon
1/2-tsp. aniseeds, toasted
1/4-tsp. freshly-ground pepper
1 tsp. ground cinnamon
Instructions:
To make the topping:
Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm. Set aside until needed.
To make the filling:
Combine all the ingredients in a large bowl and toss until well-mixed. Turn into a 2-quart shallow, buttered baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour). Serve warm with gelato or whipped cream if desired.
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Italian Pasta Salad
1 pound tri-color corkscrew pasta
1 (12-ounce jar) marinated quartered artichoke hearts, drained
8 ounces smoked mozzarella, cubed
1(8-ounce link) spicy pepperoni, cubed
1 cup cherry tomatoes, halved
2 tablespoons chopped jarred pepperoncini
1 large handful fresh basil leaves, torn
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Instructions:
Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.
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Parisienne Gnocchi with Bacon and Tarragon
2 tablespoons vegetable oil
1 pound bacon, diced 1/4-inch thick
1 tablespoon salt
7 ounces (14 tablespoons) butter
2 cups all-purpose flour
1 cup shredded Gruyere
1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh tarragon
6 large eggs
Instructions:
Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside.
Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper.
Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip.
Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold.
Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir.
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Summer Fruit with Wine and Mint
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Instructions:
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.
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Caesar Salad with Crouton Collars
1 (4-inch thick) sourdough or French baguette, cut into 2-inch thick slices
1/2 cup olive oil
1 egg yolk, coddled
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
4 garlic cloves, minced
2 anchovies (or 1 teaspoon anchovy paste)
2 teaspoons Dijon mustard (the real stuff, not the dried stuff)
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/4 cup safflower oil, or olive oil
1 1/2 teaspoons red wine vinegar
2 large heads romaine lettuce, outer leaves discarded, remaining inner leaves washed and thoroughly dried
4 crouton collars
1/2 cup freshly grated imported Italian Parmigiano-Reggiano
Instructions:
Preheat oven to 350 degrees F.
Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed.
Place the oil-soaked crusty collars on a baking sheet, standing up so that the hot air can circulate through the \O\, and bake for approximately 20 minutes, or until collars are crispy and golden brown.
Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed.
To make caesar salad dressing, add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
Add the oil and vinegar. Blend well.
To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 tablespoons of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano.
Note: If you don't have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times\u2014just enough to blend it without causing the dressing to turn mayonnaisey.
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Zabaione con Crema: Zabaglione with Cream
6 large egg yolks
6 tablespoons sugar
6 tablespoons Vin Santo wine or Marsala
1 cup whipping cream
1/2 cup fresh blueberries
Instructions:
Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
In another bowl, whip the cream with a hand mixer.
Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.
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Jicama Slaw
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves
Instructions:
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well. Fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
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Hot Peaches
1 cup sugar
1 tablespoon cinnamon
5 peaches, quartered, with peel on
1 stick butter
1 cup spicy cinnamon schnapps, such as DeKuyper Hot Damn! Cinnamon Schnapps Liqueur
Vanilla ice cream, for serving
Instructions:
In a medium bowl, combine the sugar and cinnamon. Toss the peaches in the sugar mixture until generously coated. Leave them in the mixture.
In a large cast-iron skillet, melt the butter over medium-low heat. Add the peaches and fry on each side for 1 to 2 minutes, or until softened slightly. Pour the schnapps into the skillet and lightly stir the peaches around to absorb some of the flavor. Light the schnapps on fire. It should flame off quickly.
Remove from the heat. Place the peaches over ice cream and drizzle with the remaining sauce from the skillet. Serve immediately.
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Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup bread crumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper
Instructions:
Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.
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Pansy Flower Cupcakes
12 Go-To Vanilla Cupcakes
2 cups Swiss Buttercream
1/2 cup Grape-Tinted Frosting
1/2 cup Egg Yolk-Tinted Frosting
1/3 cup Avocado-Tinted Frosting
Instructions:
Frost the cupcakes with the buttercream.
To pipe the flower: Place the grape-tinted frosting in a pastry bag with a #104 rose tip. Point the bag down at a 45 degree angle, with the skinny end of the rose tip aimed towards the center of the flower. Squeeze and release while making 5 tear shapes in a circle to form a flower. Repeat piping on top with 4 more tear shapes in a tight circle.
Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
To pipe the leaf: Place the avocado-tinted frosting in a pastry bag with a #70 leaf tip. Point the bag down at a 45 degree angle with the tip lightly touching the surface of the cupcake. Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax the pressure as you pull the tip toward you, drawing the leaf to a point. Stop squeezing and lift the tip away. Pipe a second leaf on the other side of the flower.
Repeat with the remaining cupcakes.
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Grilled Avocados with Ginger Miso
1 tablespoon finely chopped shallots (about 1/2 small shallot)
1 tablespoon vegetable oil, plus more for the grill or grill pan
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger (about a 1-inch piece)
1 teaspoon white miso paste
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
2 medium, firm-ripe avocados
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh basil leaves, torn, for garnish
4 lemon wedges, for serving
Instructions:
Whisk together the shallots, vegetable oil, vinegar, ginger, miso, sesame oil and sugar in a small bowl; set the marinade aside.
Halve the avocados lengthwise, remove the pits and score the interior of each half in a 1/2-inch crosshatch pattern. Set the halves, cut-side up, on a rimmed baking sheet, and sprinkle with some salt and pepper. Spoon the marinade into the avocado cups, dividing evenly (about 1 tablespoon per avocado half), and let stand for 5 minutes while it soaks in. Spread the marinade (with a pastry brush or the back of a spoon) over the entire cut surface of the avocados and gently into the crosshatch cuts.
Meanwhile, heat a grill or a grill pan to medium-high. Lightly oil the grill grates or grill pan. Grill the marinated avocado halves, cut-side down, for 2 minutes, gently loosen with a spatula, then continue grilling until the avocados show grill marks and the marinade is fragrant and caramelized, about 2 minutes more. Flip the avocados to their skin side, sprinkle with some salt and pepper and grill for 1 minute. Transfer to individual serving plates, and garnish each with some of the basil and a lemon wedge.
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Leftovers: Chicken with Sesame Caesar Salad
2 cooked chicken paillards, chilled and 1/4-inch slices (pan seared)
2 egg yolks
2 anchovy fillets
2 cloves garlic
1 tablespoon pommery mustard
1 cup canola oil plus 1/2 tablespoon sesame oil, mix together
Juice of 1 lemon
1/3 cup shaved reggiano Parmesan
Salt and black pepper to taste
2 heads baby romaine, prepped into whole, washed leaves
1 tablespoon toasted sesame seeds
Instructions:
In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.
Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997
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Thin & Crispy Pizza
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)
Instructions:
Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
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Summer Wheat Berry Salad with Chimichurri Dressing
3/4 cup wheat berries, soaked overnight
1 ear sweet corn
1 cup cherry tomatoes, halved
1 medium Middle Eastern cucumber, diced
1/4 medium red onion, thinly sliced
1 cup roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon chile flakes, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 large clove garlic, pressed
Instructions:
For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.
Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.
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Stout and Caramel Milkshakes
1 cup heavy whipping cream
3 cups caramel ice cream
12 ounces stout beer
2 tablespoons malt powder
Instructions:
Whip the cream until soft peaks form. Hold in the refrigerator.
Add the ice cream and stout to a blender and blend until fully combined. Divide the milkshake between 4 chilled pint glasses, filling just over halfway. Fill the glasses with whipped cream and dust with malt powder.
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Apple Fritters with Caramel Drizzle
2 1/2 cups all-purpose flour, plus 1/2 cup
1 cup cornmeal
1/2 cup brown sugar
2 tablespoons baking soda
1 teaspoon salt
2 cups buttermilk
1 1/2 cups water
2 eggs
2 teaspoons vanilla extract
3 Granny Smith apples, cored and cut into 1/4-inch thick rings
Vegetable oil, for deep frying
Caramel Drizzle, recipe follows
2 cups sugar
2 tablespoons water
2 cups apple juice
1 cinnamon sticks
2 star anise
Instructions:
Heat the oil in the deep fryer to 360 degrees F.
In a medium bowl combine the 2 1/2 cups flour, cornmeal, brown sugar, baking soda, and salt. Whisk together the buttermilk, water, eggs, and vanilla. Add the wet ingredients to the dry and mix to form a lumpy batter. Dredge the apple rings into the remaining flour, shaking off any excess. Dip the apples in batter and fry until golden, about 2 minutes per side. Remove from the oil and place on a paper towel to absorb the excess oil. Serve with Caramel Drizzle.
In a medium pot combine the water and sugar. Over high heat bring to a boil and cook until the syrup becomes amber, about 7 minutes. Remove from the heat and whisk in the apple juice slowly, being careful of the steam released. Add the cinnamon and star anise.
Return to high heat and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup of liquid, about 20 minutes. Discard the cinnamon stick and star anise and cool.
Store for up to 1 month in the refrigerator.
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Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar
Instructions:
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
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Tom's Special Negroni
1 ounce gin, such as Hendrick's
1 ounce bitter orange liqueur, such as Campari
1 ounce sweet vermouth, such as Carpano Antica or Noilly Prat
1 ounce freshly squeezed orange juice
Wide strip of orange peel, for garnish
Instructions:
Add the gin, bitter orange liqueur, vermouth and orange juice to a cocktail shaker with ice and stir. Strain into an old-fashioned glass with ice and garnish with the orange peel.
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Chicken Lasagna
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
3 cups chopped cooked chicken
1 (4-ounce) jar pimientos, chopped
1 (8 ounce) can cream of chicken soup
1 (8-ounce) can mushroom soup
1 cup chicken broth
6 lasagna noodles, cooked and drained
6 ounces shredded mozzarella
Instructions:
Preheat the oven to 350 degrees F.
Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
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Cholent
1 pound dried chick peas, soaked overnight
6 chicken thighs, or 2 turkey thighs
2 veal shoulder chops or 1 1/2 pounds veal stew
1 to 2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
8 cloves garlic, coarsely chopped
2 tablespoons dark brown sugar
1 tablespoon ground fenugreek
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
2 carrots, cut into 2-inch pieces
1 1/2 pounds beef kielbasa or smoked bratwurst
1 cup matzo meal
3 eggs
Salt and freshly ground black pepper
Skimmings from the cholent
Instructions:
Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day.
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Produce Stand
2 orange bell peppers, halved
1/3 cup slivered almonds
3 tablespoons chopped fresh mint, plus 1/2 cup leaves
3 tablespoons chopped fresh parsley, plus 1/2 cup leaves
2 tablespoons sherry vinegar
1 small clove garlic, finely grated
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tomatoes, cut into 8 slices
1/2 seedless cucumber, thinly sliced
Instructions:
Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your fingers under running water. Cut each piece in half to make 8 pieces.
Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley.
Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsified.
Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette.
Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours.
Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.
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Lean-O Cioppino
2 (15-ounce) cans reduced-sodium creamy tomato soup with 4g fat or less per serving (recommended: Amy's Organic Light In Sodium Chunky Tomato Bisque)
1 (10-ounce) can whole baby clams, drained
6 ounces (about 30) cooked ready-to-eat medium-small shrimp
1/4 teaspoon dried oregano
Salt and black pepper
2 tablespoons chopped fresh basil
Fresh basil leaves, for garnish
Instructions:
Place a nonstick pot on the stove, and set temperature to medium heat. Pour in the soup.
Add clams, shrimp, and oregano. Season with salt and pepper, to taste. Add chopped basil. Stirring often, bring to desired heat, about 2 minutes.
Garnish with basil leaves and enjoy!
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Tropical Greens Salad
3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1/2 cup pepitas (raw hulled green pumpkin seeds)
1 tablespoon soy sauce
3 small bunches baby arugula leaves, washed and dried
1 ripe papaya, halved
1 cup crumbled Cabrales cheese, or substitute Roquefort
Seeds of 1 pomegranate (see Note)
Instructions:
In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.
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Snickerdoodle Snowflakes
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
Royal icing, for decorating, optional
2 1/2 cups all-purpose flour, plus more for flouring work surface
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
Pinch nutmeg
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
Instructions:
In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon of the cinnamon and the nutmeg. In a separate large bowl using an electric mixer, beat together the butter, 1 cup of the granulated sugar and the brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out snowflake shapes with the cookie cutters and place the cookies about 2 inches apart on the prepared baking sheets (place snowflakes of the same size on each baking sheet). Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon-sugar mixture over the snowflakes before baking.
Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
Decorate with royal icing if desired.
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Sea Bass with Ginger Lemon Pesto and Jicama Salsa
4 cups peeled, diced jicama
4 cups diced papaya
1 cup red bell pepper
1/8 cup diced jalapeno
1 cup finely chopped cilantro
1/4 cup lemon juice
4 (8-ounce) sea bass fillets*
1 package banana leaves
1 cup finely chopped peeled ginger
1 cup finely chopped lemon zest
1/4 cup chopped parsley
1/8 cup olive oil
Salt and pepper
Instructions:
Preheat oven to 400 degrees F.
For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.
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Slow Cooker Pumpkin Spice Porridge
2 1/2 cups whole milk, plus more for serving
1 1/2 cups steel-cut oats
1/4 cup pure maple syrup, plus more for serving
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
One 15-ounce can pure pumpkin puree
1 ripe Bosc or Bartlett pear, thinly sliced
1/2 cup dried cranberries
1/2 cup roasted sliced almonds
Instructions:
Add the milk, oats, maple syrup, cinnamon, vanilla, salt, pumpkin puree and 4 cups water to the insert of an 8-quart slow cooker and stir until well combined. Cook on low until the oats are tender and the porridge is ultra creamy, 7 to 8 hours.
Divide the porridge among 4 bowls. Top each serving with pear slices, cranberries and almonds, then drizzle with a little milk and maple syrup.
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\Second Time Around\ Couscous Salad
1 cup cooked couscous
1 scallion, thinly sliced
1 rib celery, finely diced
1 cup smoked or regular cooked chicken, cut into bitesized chunks
1 cup thawed frozen peas
1 ounce blue cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Rice vinegar to taste
Chopped fresh parsley
Instructions:
In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
Stir the blue cheese mixture into the couscous and plate.
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Dominican Plantains
3 sheets puff pastry
4 tablespoons flour
6 fresh plantains ('Machos' can be used), cut into 3 to 4-inch lengths
1/4 cup light rum
2 tablespoons Mango juice
1 tablespoon orange juice
1 teaspoon lemon juice
1 tablespoon grated ginger
1 dash cinnamon
1 dash nutmeg
2 eggs, beaten
1 tablespoon cornstarch or potato starch
1 cup water
Instructions:
Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees.
Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate,place baked plantains (2 to a plate) and drizzle sauce on top.
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Baked Ham with Mustard Sauce
2 tablespoons sugar
1 tablespoon Coleman's dry mustard
Salt and pepper
2 tablespoons vinegar
1/2 cup cream
1 egg yolk
1 (6 to 8 pound) baked ham, sliced
Instructions:
In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
Serve the sauce warm with slices of baked ham.
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Shoyu Chicken
2 1/2 teaspoons garlic puree
1 1/2 tablespoons Worcestershire sauce
1 1/4 cups soy sauce
1 cup sugar
3 tablespoons apple cider vinegar
1/4 teaspoon freshly ground black pepper
2 ounces peeled and crushed fresh ginger
5 pounds bone-in chicken thighs
Flour slurry: (to thicken)
3 tablespoons all-purpose flour
3 tablespoons water
Instructions:
Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Indian Beef and Peas
2 tablespoons grapeseed oil
1 tablespoon minced ginger
1 medium onion, finely chopped
1/4 cup dried curry leaves
1 tablespoon garam masala
1 teaspoon black mustard seeds
1/2 teaspoon cardamom seeds
1 pound ground beef
A pinch of salt
1 cup frozen peas
6 to 8 savoy cabbage leaves
Sliced green chilies, for garnish
Lemon wedges, for garnish
Instructions:
In a skillet set over medium-high heat, add the oil. When it's hot, add the ginger and onions and cook until softened and beginning to turn golden, about 3 minutes. Add the curry leaves, garam masala, mustard seeds and cardamom seeds, and cook for 20 seconds. Add the ground beef, sprinkle with salt and stir to break up any chunks. Continue to cook until the beef is cooked through, about 8 minutes. Stir in the peas and cook until they turn bright green, about 2 minutes.
Place a stovetop steamer over medium-high heat and bring to a boil. Add the cabbage leaves and steam until bright green and tender, 2 to 3 minutes. Place them on a platter and spoon the beef on top. Garnish with green chilies and lemon wedges.
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Pea & Fennel Soup
2 tablespoons unsalted butter
2 cups chopped fennel bulb, fronds reserved
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
2 (10-ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
Good olive oil
Croutons (recipe follows)
2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper
Instructions:
Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.
Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
Yield: 2 cups
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Spicy Pork Ribs
3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey
Instructions:
Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
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Fudge Ribbon Cake
Crisco® Flour No-Stick Spray
1 (18.25 oz.) package Pillsbury® Chocolate Cake
1 (8 oz.) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Powdered sugar
1 (1 oz.) square unsweetened or semi-sweet chocolate
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons water
1/2 teaspoon vanilla extract
Instructions:
HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
PREPARE cake mix according to package directions. Pour batter into prepared pan.
BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
CHOCOLATE GLAZE
COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
VARIATIONS
FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.
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Mozzarella and Spinach Matzo Brei
2 tablespoons olive oil or unsalted butter
1 large shallot, finely chopped
Kosher salt and freshly ground black pepper
4 sheets matzo, broken into approximately 1-inch pieces
4 large eggs
Splash heavy cream
3 ounces fresh spinach, chopped
1/2 cup shredded mozzarella
Hot sauce and ketchup, for serving
Instructions:
Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.
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Penne with Beef and Arugula
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
Instructions:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
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Funked Out Leek and Pancetta Hash
1 pound red bliss potatoes
Salt
2 tablespoons olive oil
1/4 pound pancetta, cut into small chunks
3 leeks, washed and cut in half moons
2 tablespoons smoked paprika
1 tablespoon red pepper flakes, or to taste
2 tablespoons chopped thyme leaves
2 tablespoons chopped parsley leaves
Freshly cracked black pepper
Instructions:
Cut the red potatoes in half. Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, approximately 10 minutes. Drain the potatoes and set aside.
In a large saute pan over medium-high heat, add the oil. Add the pancetta and cook until crisp, about 3 to 4 minutes. Stir in the leeks and cook until softened, about 1 to 2 minutes. Add the potatoes and toss well to combine. Stir in the smoked paprika and red pepper flakes and cook for 5 minutes. Mix well, then add the fresh herbs. Season the hash, to taste, with salt and pepper.
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Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)
6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper
Instructions:
For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
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Lettuce Wedges with Blue Cheese-Sour Cream Dressing
1 head lettuce, sliced into 4 wedges
1 cup reduced-fat sour cream
1/4 cup crumbled blue cheese
1 to 2 tablespoons milk
1/4 teaspoon ground black pepper
Instructions:
Arrange lettuce wedges on individual plates.
In a medium bowl, whisk together sour cream, blue cheese, milk, and black pepper (add more milk if necessary to make a thinner dressing).
Spoon dressing over lettuce wedges just before serving.
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Red-Nosed Reindeer
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups
strong
em
Kellogg's® Rice Krispies®
/em
/strong
cereal
Kellogg's® Cocoa Krispies®
Canned frosting or decorating gel
Food coloring
12 regular pretzel twists
12 red gum drops
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. Frost the tops of the 1 1/2-inch circles.
4. For each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and gum drops. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
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Pulled Pork Sandwich
1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, sliced on mandoline
Kosher salt and freshly ground black pepper
6 brioche hamburger buns
1/4 bunch flat-leaf parsley, for garnish
Instructions:
Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.
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Tangerine Angel Food Cake with Tangerine Glaze
1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
Tangerine glaze, recipe follows
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar
Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
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Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette
20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Instructions:
Heat your grill to high.
Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Steep saffron in a hot water for 5 minutes to bloom.
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
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Tilapia Foil Packets
1/4 cup white wine
2 tablespoons olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Four 6-ounce tilapia fillets
1 cup grape tomatoes, halved
1/4 cup capers, drained
1 teaspoons fresh thyme (about 3 sprigs)
Instructions:
1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.
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