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Round 2 Recipe - Shepherds Pie 1 pound Yukon gold potatoes peeled and cubed 1/2 cup milk 1 tablespoon butter Salt and freshly ground black pepper 3 cups leftover beef stew from Beef Stew and Beer Biscuits, recipe follows 4 celery stalks, chopped 4 carrots, peeled and sliced into 1-inch thick rounds 4 red potatoes, chopped into large dice 1 medium onion, chopped 1 teaspoon chopped fresh thyme leaves 1 (1-pound) chuck roast, cut into 1-inch cubes 2 tablespoons all-purpose flour 1 (14.5-ounce) can less sodium beef broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon cider vinegar 2 teaspoons minced garlic 1 teaspoon hot sauce Salt and fresh ground black pepper 2 1/4 cups all-purpose baking mix, recipe follows 2 tablespoons sugar 1 cup beer 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender. Drain, return to pot and mash with a potato masher. In a small pot over low heat, add the butter and milk and heat until hot. Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste. (For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture. Only mix for about 45 seconds to prevent potatoes from getting gummy.) Set aside. Evenly divide the beef stew into 4 (11-ounce) ramekins. Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes. In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits. Beer Biscuits: Preheat oven to 375 degrees F. In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown. All-Purpose Baking Mix: In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
Rolled Stuffed Flank Steak with Garlicky Herb Sauce 3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates 2 links (about 6 ounces) fresh chorizo, removed from casings One 1 1/2-pound flank steak Kosher salt and freshly ground black pepper 1 1/2 cups loosely packed fresh cilantro leaves 1 1/2 cups loosely packed fresh Italian parsley leaves 1/3 cup green olives with pimento 2 tablespoons pickled jalapeno slices 2 cloves garlic, crushed and peeled 2 tablespoons Dijon mustard 3 peeled hard-boiled eggs, quartered lengthwise 1 medium carrot, cut into 3-by-1/4-inch sticks 1 small red bell pepper, cut into 1/4-inch strips 1 cup loosely packed fresh cilantro leaves 1 cup loosely packed fresh Italian parsley leaves 1 clove garlic, crushed and peeled 1/4 teaspoon crushed red pepper flakes 1/4 cup red wine vinegar Kosher salt 1/2 cup extra-virgin olive oil Instructions: For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling). Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool. Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper and brush with the remaining 2 tablespoons olive oil. Chop the cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Starting a third of the way in from the right, make 4 equidistant lines of egg. Between the egg lines, mound lines of chorizo, then carrots and then peppers, covering all but that first third of the steak's surface. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer the matambre to a cutting board to rest. For the chimichurri sauce: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil. Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling.
Orange Cream Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup granulated sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract 1/2 cup milk 3/4 cup fresh orange juice (from about 2 oranges) 1 8-ounce package cream cheese, at room temperature 10 tablespoons unsalted butter, cut into pieces, at room temperature 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 2 teaspoons finely grated orange zest 3 drops yellow food coloring (optional) 1 drop red food coloring (optional) Store-bought candied orange zest, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla. Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix). Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely. Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
Breakfast Hot Dogs 1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1/3 cup sour cream 1/4 teaspoon kosher salt 6 chicken sausages 6 hot dog rolls Instructions: Prepare a charcoal grill with a single layer of hot coals. Meanwhile, whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Set aside at room temperature. Grill the sausages until they are evenly browned on the outside and cooked on the inside (times will vary depending on sausage size). Place each sausage in a roll and serve with the mustard mayonnaise.
Gingerbread Coffee Cake 1 stick unsalted butter, softened, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ¾ cup sour cream ¼ cup strong brewed coffee, cooled 1 cup sugar 3 large eggs 2 cups crumbled Market Pantry® Gingersnap Cookies Instructions: 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again. 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee. 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top. 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.
Green Canneloni Stuffed with Ricotta Cheese and Spinach Fresh Spinach Pasta sheets (8 to 12 ounces) 3 tablespoons unsalted butter 3 tablespoons flour 2 cups milk Salt, pepper and pinch nutmeg 8 ounces ricotta cheese 1 cup freshly grated Parmesan 2 eggs and 2 egg yolks 10 ounces spinach, stemmed, washed 1/3 cup finely minced shallots 2 tablespoons unsalted butter Salt and pepper 1/3 cup grated Parmesan cheese 4 tablespoons chilled cubed unsalted butter Parmesan cheese Instructions: Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.
Poached Chicken in Norman Style Cider Cream Sauce 4 boneless, skinless chicken breast halves Cider, to cover Heavy cream Sea salt Black pepper Chopped parsley Instructions: Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours. Preheat oven to 350 degrees F. Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.
Skirt Steak and Sweet Potato Fries 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1 teaspoon ground cumin 1/2 teaspoon dried coriander 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper Pinch sugar One 20-ounce bag frozen sweet potato fries 1 1/2 pounds skirt steak 1 tablespoon olive oil 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh parsley 1/4 cup chopped fresh oregano 3 tablespoons red wine vinegar 1/2 teaspoon crushed red pepper flakes 1 clove garlic, grated 1/2 cup olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat. In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes. Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes. Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper. Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.
Kale and Quinoa Salad 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips 3 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 3 to 4 tablespoons extra-virgin olive oil 1 cup cooked white quinoa 1 cup cherry tomatoes, halved 1/4 cup crumbled goat cheese 1/4 cup toasted pine nuts Instructions: Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry. In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil. Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.
Sweet Potato and Mushroom Lasagna 1 pint cremini mushrooms 1 shallot, roughly chopped 1/2 bunch Swiss chard, roughly chopped 1 tablespoon butter 1/8 teaspoon crushed red pepper, plus more if needed Salt 16 ounces whole milk ricotta 1 teaspoon fresh thyme leaves, chopped 1/4 cup plus 1 tablespoon grated Parmesan 1 large egg, whisked 2 medium sweet potatoes, peeled Nonstick cooking spray, for spraying the baking dish Chopped fresh basil, for sprinkling Instructions: In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times. Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool. Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside. Preheat the oven to 375 degrees F. Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them. Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes. Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.
Hot Dog Curly Fries One 8- to 10-count package hot dogs Bacon Ketchup Dip, recipe follows Creamy Sauerkraut Dip, recipe follows Chicago Dog Dip, recipe follows 1/2 cup ketchup 1/4 cup bacon jam 1/2 cup mayonnaise 1/4 cup sauerkraut 1 teaspoon Dijon mustard 1/4 teaspoon granulated garlic Kosher salt 1/4 cup yellow mustard 1/4 cup relish, preferably Chicago relish 1/4 teaspoon celery salt 2 sport peppers, minced finely 1 Roma tomato, seeded and diced finely Instructions: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog \fries\ from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers. Mix the ketchup and jam together in a bowl and serve. Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined. Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.
Spicy Garlic Green Beans 1/2 cup water 1 pound sliced green beans 2 tablespoons Asian sesame oil 2 clove garlic, minced Red pepper flakes, to taste Instructions: In a skillet, bring water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold.
Homemade Potato Chips with Chicken Salt 3 medium Yukon Gold potatoes Vegetable oil, for deep-frying 1 tablespoon chicken salt Instructions: Slice the potatoes about 1/16-inch thick on a mandoline. Put the potato slices in a large bowl of cold water and agitate the water to release the starch. Drain and repeat until the water remains clear, about three more times. Line two baking sheets with paper towels and spread the potatoes on top in a single layer; pat dry thoroughly. Fill a large, wide pot with 2 inches of oil. Heat the oil to 315 degrees F over medium-high heat. Fry a small batch of potatoes until golden brown and crispy, 3 to 4 minutes. Transfer to a paper-towel-lined pan with a large slotted spoon and sprinkle with chicken salt. Repeat with the remaining potatoes, returning the oil to temperature between batches.
Zipper Bag Caesar 2 tablespoons mayonnaise 2 tablespoons milk 2 tablespoons shredded Parmesan, plus extra for serving 1 tablespoon Dijon mustard 3 dashes Worcestershire sauce Dash hot sauce Pinch of garlic salt Pinch of salt Black pepper Shredded bagged romaine (1/2 bag) A few grape tomatoes 1/3 cup shredded rotisserie chicken 4 to 5 pieces Melba toast Instructions: Special equipment: a large, resealable plastic zipper bag Add the mayo, milk, Parmesan, Dijon, Worcestershire, hot sauce, garlic salt, salt and a pinch of black pepper to a large resealable plastic zipper bag. Seal the bag while allowing in as much air as possible so that it's \inflated.\ Shake it vigorously to mix the dressing. Open the bag and add the romaine and grape tomatoes. Add the rotisserie chicken. Break the Melba toasts in your hands and throw them in along with the extra Parmesan and another pinch of black pepper. Shake to coat everything. Roll down the edges of the bag and dig in.
Fettuccine Alfredo 1 pound fettuccine noodles 1 stick butter 1 cup heavy cream Salt and freshly ground black pepper 2 cups freshly grated Parmesan Instructions: Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
Hand-Cut Geechie-Seasoned Chips 1 teaspoon garlic powder 1 teaspoon ground mustard 1 teaspoon onion powder 1 teaspoon sweet Hungarian paprika 1 teaspoon granulated sugar 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 teaspoons kosher salt 4 medium russet potatoes, peeled Canola oil, for frying Instructions: For the Geechie seasoning: In a small bowl, combine the garlic powder, ground mustard, onion powder, paprika, sugar, salt and pepper. For the chips: Fill a large bowl with water and stir in the salt until dissolved. Thinly slice the potatoes on a mandoline to about 1/8 inch thickness and add to the salted water (see Cook's Note). Drain the potato slices on a baking sheet lined with paper towels or a clean kitchen towel to absorb as much water as possible. In a large Dutch oven, add enough oil to come halfway up the sides (or fill a deep fryer) and heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Fry the potato slices in small batches, turning occasionally, until they are golden brown, about 3 minutes. Drain on a baking sheet with a wire rack and sprinkle with the Geechie seasoning while the chips are hot.
Fried Whole Artichokes 1 pound young, baby artichokes Lemon wedges 1/2 cup water 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup olive oil Chopped flat leaf parsley Instructions: Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves. Cut the artichokes in two and sprinkle with lemon juice to prevent blackening. Mix the water, flour, salt and pepper together in a bowl until smooth. Heat the olive oil in a saute pan over medium heat for 1 minute. Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp. Turn the artichokes over and fry the outside leaves in the same way. Serve hot with lemon wedges and freshly chopped parsley
Iced Cappuccino 3 ounces espresso 6 to 8 ice cubes 3 to 4 ounces whole milk 3 to 4 ounces milk froth, steamed and foamed Instructions: Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema. Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass. Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.
Potato Latkes 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal (during Passover) 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Chocolate Wine 1 bottle Zinfandel wine 1 1/2 cups whole milk 1-ounce quality milk chocolate, finely chopped Cocoa powder, to garnish Instructions: In a medium saucepan over medium-high heat boil the wine until reduced by half. Meanwhile, bring the milk to a boil. Place the chocolate in a small mixing bowl and pour the reduced wine over the top and whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend. With the remaining milk, froth with a hand blender or a milk frother. Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot.
Parsley Paprika Pesto Shrimp Cocktail Sauce 3 cups packed fresh Italian parsley 1/4 medium red onion, finely chopped 2 medium garlic cloves, smashed 1 tablespoon paprika 1/2 teaspoon kosher salt 1/4 cup red wine vinegar 1/2 cup olive oil Instructions: Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.) Serve with cooked and chilled shrimp.
Marinated White Beans 2 cloves garlic, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon capers in brine, drained 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice 1 teaspoon chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes Kosher salt One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry 1 large ripe plum tomato, seeded and chopped 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don\u2019t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice. Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon Extra-virgin olive oil 4 ounces thinly sliced prosciutto, cut into ribbons Leaves from 2 small sprigs fresh rosemary 1 whole chicken, quartered (about 3 pounds) Salt and freshly ground black pepper 3/4 cup chicken stock 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
Peanut Butter and Jelly Banana Bread 8 tablespoons (1 stick) unsalted butter, plus more for the pan, at room temperature 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup peanut butter 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 cup sugar 3 very ripe bananas, peeled and mashed with a fork (about 1 cup) 3/4 cup chopped peanuts 3/4 cup strawberry preserves Instructions: Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter. Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside. In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts. Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves. Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.
Grilled Romaine Salad 3 slices bacon, chopped 1/3 cup mayonnaise 1/3 cup sour cream 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Olive or vegetable oil, for oiling the grill grates 2 hearts of romaine, halved lengthwise 1/4 cup crumbled blue cheese Instructions: Prepare an outdoor grill for medium heat. Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet. Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl. Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.
Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing 1 teaspoon grapeseed oil 1 red onion, diced small 2 cloves garlic, lightly crushed with the side of a knife blade, then minced 2 plum tomatoes, seeds removed and cut brunoise 1 blood orange, segmented and diced 2 tablespoons minced fresh chives 2 tablespoons minced fresh mint leaves 1 tablespoon hoisin sauce 1 teaspoon soy sauce 2 tablespoons mayonnaise 4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat) 1/2 cup pea tendrils For the crab salad: Instructions: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.; Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;
Tapas on the Trail 1 pound frozen puff pastry, thawed according to package directions Flour, for dusting board 1/2 pound crumbled bleu cheese Freshly ground pepper 12 ripe apricots (if apricots are out of season, use fresh figs) 12 paper-thin slices Serrano ham or prosciutto 1/2 pound mixed gourmet olives, including dry-cured Moroccan olives Instructions: Up to 3 days ahead, prepare bleu cheese tortas. Preheat an oven to 350 degrees. Remove puff pastry from package and cut in 1/2 crosswise. Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick. Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste. Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed). Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart. Bake until puffed and golden, 20 to 25 minutes. Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper. To serve, offer bleu cheese tortas, apricots, and olives in separate containers. Offer sherry to sip alongside, if desired. The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise). Cut ham slices in half lengthwise. Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick. (You will have 2 dozen wrapped apricots.) Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport.
No-Bake Peanut Butter Blossoms 3 cups peanut butter cereal puffs, such as Puffins 1/2 cup packed light brown sugar 3/4 cup creamy peanut butter, plus more as needed 1/3 cup corn syrup 1 teaspoon pure vanilla extract 24 chocolate drop candies, such as Hershey's Kisses or Hugs Instructions: Pulse the peanut butter cereal in a food processor until finely ground. You should have about 1 1/2 cups of crumbs. Add the brown sugar and pulse to combine. Pulse in the 3/4 cup peanut butter until combined. Add the corn syrup and vanilla and pulse until the dough holds together when pressed with your fingers. If the dough is still crumbly, add another tablespoon or two of peanut butter and pulse again. Roll the mixture into 24 balls and space them apart on a parchment-lined baking sheet. Gently press each ball with your palm to flatten slightly. Spread a little peanut butter on the bottom of the chocolate candies and press one to adhere to each cookie.
Corn with Aleppo Pepper and Lime Zest 10 ears of corn 2 tablespoons Aleppo pepper flakes Grated zest of 4 limes 1 cup grated parmesan cheese (about 2 ounces) Kosher salt and freshly ground black pepper Melted butter, for brushing Instructions: Preheat a grill to medium high. Peel back the corn husks but leave them on (the husks will create a handle for eating); remove the silk. Combine the Aleppo pepper, lime zest and cheese in a mixing bowl. Season with salt and black pepper. Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Brush with melted butter and sprinkle with the cheese mixture.
Veal Marsala with Spaghetti 4 ounces spaghetti 1 teaspoon olive oil Salt and freshly ground black pepper 1/4 cup sliced green bell pepper 1/4 cup diced yellow onion 1/2 cup sliced mushrooms One 6-ounce veal cutlet, pounded thin 1 teaspoon dried oregano 1 teaspoon minced garlic 1/2 cup Marsala wine or sherry 1 tablespoon unsalted butter Instructions: Cook the pasta according to the package directions. Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.
Creamy Fennel Soup with Herb Salad 5 bulbs fennel with stalks and feathery green tops (2 1/2 to 3 pounds) 2 tablespoons plus 1 tablespoon extra-virgin olive oil 1 yellow onion, coarsely chopped 1 clove garlic, minced 8 cups chicken stock 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons unsalted butter 1/8 teaspoon finely ground fennel seeds 6 diagonal-cut slices baguette 1 teaspoon fresh lemon juice 3/4 cup fresh flat-leaf parsley leaves Instructions: Remove the greens from the fennel stalks, chop them, and reserve. Cut the fennel bulbs and stalks into coarse pieces. Heat the 2 tablespoons olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the 1 clove garlic and continue to cook, stirring constantly, for 30 seconds. Increase the heat to high. Add the chopped fennel and the chicken stock, and bring to a boil. Reduce to a simmer and cook until the fennel is very tender, 15 minutes. Allow to cool slightly. Puree the soup, in batches, in a blender until very smooth. Strain through a fine-mesh strainer into a clean soup pot. Add the cream, and season with salt and pepper. In a small bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice. Add the reserved fennel greens and parsley, toss to coat, and season with salt and pepper. Set the herb salad aside Melt the butter in a large frying pan over medium heat. Add the ground fennel seeds and stir for 30 seconds. Add the baguette slices in a single layer, and cook, turning once, until golden on both sides, 2 to 3 minutes total. Season with salt, to taste. Remove the baguette slices from the pan and rub each piece lightly on 1 side with the clove of garlic. Warm the soup over medium heat. Ladle it into bowls, place a baguette slice on top of each, and top each slice with some of the herb salad. Serve.
Neelys BBQ Nachos 1 bag tortilla chips 1/2 cup Neelys Barbecue Seasoning, recipe follows 6 ounces chopped pork, beef or chicken 4 ounces Neelys Barbecue Sauce, recipe follows 4 ounces nacho cheese, melted 1 (4-ounce) can sliced jalapenos, drained 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Mound tortilla chips in a pile on a platter. Sprinkle with Neelys Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with the melted nacho cheese. Lightly sprinkle more Neely's Barbeque Seasoning onto cheese. Top with jalapenos for additional spice. Mix all ingredients together. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes. 3 1/2 cups
Spiked Banana Cream Pie Milkshake 2 overripe fresh or frozen bananas, chopped, plus fresh banana slices, for garnish 1/4 cup very cold whole milk 2 shots bourbon 1 pint best-quality vanilla ice cream Whipped cream, for garnish 4 graham crackers, crushed Ground cinnamon, for garnish, optional Instructions: Chill 2 tall glasses. Add the overripe bananas, milk and bourbon to a blender and blend until combined. Add the ice cream and blend until smooth. Pour the mixture into the chilled glasses. Top with whipped cream, banana slices, graham cracker bits and cinnamon if using.
Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps 3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon Pinch kosher salt 3/4 cup (1 1/2 sticks) butter, softened 1/4 cup granulated sugar 1/4 cup real maple syrup 1/4 cup molasses 1 large egg 1/4 cup store-bought honey-pear shrub (see Cook's Note) 3 cups heavy whipping cream, cold 3 tablespoons confectioners' sugar 1 cup mascarpone cheese, softened Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together. Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub. In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine. Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.
South Australian Strawberry Pie 1/2 pound beef suet, chopped 3/4 pound raisins 1/2 pound sultanas (golden raisins) 3/4 pound Granny Smith apples, chopped 3/4 pound currants 3/4 pound brown sugar 1/4 pound blanched almonds, chopped 1/2 pound combined lemon and orange peel, chopped 2 lemons, grated and juiced Pulp of 1 vanilla bean 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 5/8 cup brandy 4 cups flour, sifted 1 1/2 cups cold, unsalted butter, cut into small pieces 2 egg yolks 1 tablespoon superfine sugar 1/2 teaspoon salt 8 tablespoons ice water 1/4 cups whipped heavy cream 1/4 cups whole, hulled strawberries Black pepper, to garnish Instructions: Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions. Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these \well\ ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so. Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool. Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown. Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness.
Gazpacho 8 tomatoes, quartered Kosher salt 1 red onion, cut into small dice 1 green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 1 yellow bell pepper, cut into small dice 1/2 cucumber, cut into small dice Extra-virgin olive oil, for drizzling 3 leaves fresh basil, finely chopped Instructions: Add the tomatoes to a food processor with a pinch of salt and puree until smooth. Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl. Chill at least 1 hour. Drizzle with olive oil, garnish with chopped basil and serve.
Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi 2 pounds, 4 ounces/ 1 kg ling fillets 8 spring onions (scallions) 4 cloves garlic 1 tablespoon ground turmeric 2 teaspoons hot curry powder 2 tablespoons plain yogurt 4 ounces/125 ml fish sauce 3 tablespoons sugar 3 tablespoons vegetable oil 1 bunch fresh dill 4 1/2 ounces/ 125 g rice vermicelli, cooked 1 cup/ 250 ml fish stock 1 lemon 10 1/2 ounces/ 300 g bean sprouts Instructions: Cut the ling fillet into 1 1/2-inch/4 cm pieces, place in a bowl and set aside. Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste. Add the turmeric, curry powder, yogurt, fish sauce, sugar, 2 tablespoons oil, and a 1/3 of the dill, roughly chopped, to the fish and mix well. Cover and marinate in the refrigerator for 1 hour. Thinly slice 4 of the green spring onion stalks. Heat a large frying pan over medium heat, add the remaining oil, then fry the fish fillets on one side for 30 seconds. Turn the fillets over, add the fish stock and simmer for 3 to 5 minutes, until the fish is cooked through. Remove the fish and squeeze over the juice from the lemon. Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together. Place into bowls and spoon over the fish fillets and sauce.
Steaks and Stilton Sauce 4 (1 1/4-inch thick) boneless rib eye steaks Good olive oil Kosher salt and freshly ground black pepper Stilton Sauce, recipe follows 1/2 cup good mayonnaise 1/2 cup sour cream 4 ounces Stilton cheese, crumbled 8 ounces cream cheese, at room temperature 1 tablespoon chopped scallions, white and green parts 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce Instructions: Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals. When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce. Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
Greek Yogurt Onion Dip 1 tablespoon olive oil 1 cup chopped shallots (about 2 large shallots; 1/3 pound) Kosher salt 1 teaspoon balsamic vinegar 1 cup 2-percent Greek yogurt 1/4 cup 1-percent milk 1/4 cup chopped fresh chives Freshly ground black pepper Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving Instructions: Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.
The Derby 8 slices bacon, cut into lardons (strips) 2 tablespoons butter 4 tablespoons all-purpose flour 1 1/2 to 2 cups whole milk 1/2 cup grated gruyere 1/8 teaspoon grated nutmeg Kosher salt and ground white pepper Eight 1/4-inch slices sourdough bread, toasted 8 slices beefsteak tomatoes 2 pounds shaved mesquite deli turkey 3 tablespoons chopped fresh parsley Instructions: For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium. Cook until crisp. Make sure to reserve 2 tablespoons of the bacon fat in the skillet. Then drain the crispy lardons on a paper-towel-lined plate. For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat. Add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes. Season with salt and white pepper. For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread. Ladle lots of mornay sauce over top. Top with a nice pile of bacon and fresh parsley.
Farmhouse Goat Cheddar Ice Cream Sundaes with Cherry Vanilla Sauce, Spiced Walnuts and Thyme Whipped Cream 1 cup goat's milk 1/2 cup heavy cream 8 ounces goat's milk Cheddar, grated 3/4 cup granulated sugar 1/8 teaspoon salt 2 cups fresh cherries, pitted and halved 1/2 cup orange juice 1/4 cup granulated sugar 1 cinnamon stick 1 vanilla bean, split 1 tablespoon cornstarch Unsalted butter, for greasing pan 1 large egg white 3 cups walnut pieces 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1 cup heavy cream, chilled 2 tablespoons granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon fresh thyme leaves, chopped Instructions: For the ice cream: In a small, heavy-bottomed saucepot, bring the goat's milk and cream to a boil. Remove from the heat and whisk in the cheese, granulated sugar and salt. Blend the cheese mixture in a blender until smooth. Transfer to a bowl. Freeze the cheese mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and put in the freezer to harden, at least 2 hours. Let the ice cream soften 5 minutes before serving. For the cherry vanilla sauce: Combine the cherries, orange juice, granulated sugar and cinnamon stick in a medium saucepan. Scrape in the seeds from the vanilla bean and add the bean. Bring to a boil over high heat, stirring until the sugar dissolves. Boil 1 minute. Strain into a bowl. Reserve the cherries. Return the juices from the bowl, cinnamon stick and vanilla bean to the same pan. Mix the cornstarch and 1 tablespoon water in a small bowl; stir into the juices in the pan. Stir over medium heat until the juices boil and thicken, about 1 minute. Mix in the reserved cherries. Chill the compote 2 hours. For the walnuts: Preheat the oven to 250 degrees F. Lightly butter a large shallow pan. Whisk together the egg white and 1 teaspoon water in a large bowl until frothy. Stir in the nuts. Stir together the brown sugar, cinnamon, nutmeg, allspice, pepper and cloves, and then stir into the nuts, coating well. Spread the nuts in the prepared pan and bake in the middle of the oven until dry, about 50 minutes. Cool and break into bite-size chunks. For the whipped cream: Beat the cream, granulated sugar and vanilla in a medium bowl until peaks form. Stir in the thyme leaves. To serve, scoop the ice cream into sundae bowls, top with cherry vanilla sauce, thyme whipped cream and chopped spiced walnuts.
JJ's Mexican Brownies 2 cups hazelnuts, toasted 2 tablespoons peanut oil 2 tablespoons Mexican cocoa powder 1/2 teaspoon ancho chili powder 1/2 cup unsalted butter, room temperature 5 ounces semisweet chocolate, chopped 1/2 cup granulated sugar 1/2 cup brown sugar, firmly packed 3 large eggs 2 teaspoons pure Mexican vanilla extract 1/3 cup Mexican cocoa powder 1/2 cup all-purpose flour (plus 2 tablespoons when at high altitude) 1/2 teaspoon baking powder 1/8 teaspoon table salt, optional Confectioners' sugar, to garnish Instructions: To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tablespoons peanut oil. Let cool, then remove the skins by rubbing the nuts in between a clean dish towel. In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated. Transfer to a bowl and set aside. Preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal. Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in the sugars. Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract. Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl. Add the dry ingredients to the chocolate mixture and stir well. Fold in 1 1/2 cups of the hazelnut mixture. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes. Remove the brownies from the oven, and cool to room temperature. Cut into squares and sprinkle with confectioners' sugar before serving.
Chard and Caramelized Shallot Noodle Kugel 3 tablespoons olive oil, plus extra for greasing the dish Kosher salt 8 ounces wide egg noodles 5 large eggs, lightly beaten 1/2 cup chicken or vegetable broth Pinch freshly grated nutmeg 3 shallots, thinly sliced 1 bunch Swiss chard (12 ounces), stems finely chopped, leaves torn into small pieces and reserved separately 2 cloves garlic, finely chopped Freshly ground black pepper 1/4 cup fresh dill fronds, chopped, plus extra for garnish Instructions: Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.
Vegan Baked Beans 1 ounce dried shiitake mushrooms (about 1 heaping cup) 1 tablespoon olive oil 1 large yellow onion, diced (about 2 cups) 1 red bell pepper, diced (about 1 cup) 4 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon hot smoked paprika 1/4 teaspoon cayenne pepper 3/4 cup tomato puree 1/4 cup bourbon 1/4 cup vegan molasses 2 tablespoons packed vegan light brown sugar 1 tablespoon vegan Worcestershire sauce 1 tablespoon yellow mustard Kosher salt and freshly ground black pepper 1 pound dried navy beans, picked through 8 cups low-sodium vegetable broth Instructions: Preheat the oven to 325 degrees F. Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside. Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours. Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.
Peanut Butter French Toast \Waffles\ with Mixed Berry Sauce 4 large eggs 3/4 cups whole milk 2 tablespoons sugar 1/2 teaspoon vanilla extract Pinch of salt 8 slices good quality sliced white or wheat bread, crusts removed Nonstick cooking spray or melted butter 4 tablespoons smooth peanut butter Confectioners' sugar, for garnish Fresh mixed berries, for garnish Sliced ripe bananas, for garnish Fresh mint sprigs, for garnish Mixed Berry Syrup, for garnish, recipe follows 1 pint fresh strawberries 1/2 pint fresh blackberries 1/2 pint fresh raspberries 1/4 cup granulated sugar 1/4 cup water 2 heaping tablespoons seedless raspberry preserves 1 tablespoon fresh lemon juice Instructions: Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth. Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side. Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate. Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig. Mixed berry sauce: Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes. Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.
Tuna Salad with Herb Toast 6 tablespoons mayonnaise 1/2 cup chopped fresh basil and/or chives Kosher salt and freshly ground pepper 4 thick slices crusty bread 2 tablespoons red wine vinegar 1 head romaine lettuce, shredded 1 English cucumber, chopped 1 15-ounce can chickpeas, drained and rinsed 1 pint cherry tomatoes, halved 2 stalks celery, chopped 3 tablespoons chopped pickles or cornichons 2 5-ounce cans solid white tuna in water, drained Instructions: Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes. Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.
Stuffed Mushroom Caps with Blue Cheese Souffle 3/4 cup softened blue cheese 1/4 cup chopped chives 1/4 panko bread crumbs 18 mushrooms (silver-dollar size) cleaned and stem pulled off Instructions: Preheat oven to 375 degrees F. Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.
Sauteed Red Cabbage 2 tablespoons extra-virgin olive oil 1 small onion, sliced 1/2 red cabbage, shredded 1/3 cup white or apple cider vinegar, eyeball it 2 rounded tablespoons sugar 1 teaspoon mustard seed Salt and pepper Instructions: Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Baked Eggs with Sausage and Mushrooms Extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper flakes 1 pound fennel sausage, casings removed 1 pound cremini mushrooms, stemmed and sliced Kosher salt 4 sage leaves, finely chopped 1/2 cup dry white wine 8 eggs 6 ounces Gruyere cheese, grated Instructions: Special equipment: 8 (6-ounce) ramekins Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown. Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve. Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes Serve with grilled bread rubbed with garlic, if desired. Now thats an egg!
Marinara Sauce 2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped 1/4 cup olive oil 2 cloves garlic, finely minced 1/4 cup basil leaves, finely chopped 1/4 cup parsley, finely chopped Salt and pepper Instructions: Place all ingredients in a pot. Simmer until sauce is thickened, 10 minutes. If necessary, place sauce in a food processor and pulse until smooth. VARIATIONS: Add 3 tablespoons sundried tomatoes, minced Stir in 1/3 cup pesto. Stir in 1/2 cup pitted black kalamata olives. For grilled tomato sauce, rub tomatoes with oil, then grill until charred. Puree tomatoes and add to Sauteed onions. Season with salt and pepper. For roasted tomato sauce, halve tomatoes and roast, coated with oil and sprinkled with salt and pepper on a sheet pan in 375 degree oven for 45 minutes. Puree in a blender and season with fresh basil and salt and pepper.
Mediterranean Pita Pizzas 1 cup feta cheese 1/2 teaspoon dried Italian seasoning Zest of 1 lemon Kosher salt and freshly ground black pepper 1 tablespoon olive oil 8 ounces ground sirloin Four 6-inch pitas 2 tablespoons sliced fresh mint (about 2 sprigs) 10 pitted black olives, halved 1 plum tomato, cut into 1/4-inch slices 1/4 small red onion, thinly sliced Instructions: 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside. 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside. 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.
Mochi Ice Cream Cake Nonstick cooking spray, for the pan 1 cup whole milk One 6.75-ounce can unsweetened coconut milk (about 3/4 cup) 2 large eggs, at room temperature 4 tablespoons unsalted butter, melted and cooled 1/2 teaspoon vanilla bean paste or pure extract 1 cup sugar 8 ounces (1 cup) sweet rice flour (see Cook's Note) 1/2 teaspoon baking powder 1 teaspoon kosher salt 3/4 cup sweetened shredded coconut 1 pint green tea ice cream, softened Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch metal baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on each of the long sides. Whisk the whole milk, coconut milk, eggs, butter, and vanilla together in a large bowl. Whisk in the sugar. Sift the rice flour, baking powder and salt into the bowl. Whisk until smooth and combined. Stir in the shredded coconut. Transfer the mixture to the prepared baking pan. Bake until a cake tester inserted into the cake comes out clean, and the edges of the cake are golden brown, about 50 minutes. The cake will jiggle slightly and puff up in areas, but it will level as it cools. Cool completely in the pan on a wire rack. Use the parchment overhang to lift the cake from the pan and onto a cutting board. Cut the cake in half crosswise. Transfer to a rimmed baking sheet and freeze until the cake pieces are cool to the touch, about 30 minutes. Flip one piece of cake so the underside is facing up. This will be the bottom layer of cake. Spread the softened ice cream with a small offset spatula into an even layer over top of the cake. Place in the freezer until the ice cream is firm yet tacky to the touch, about 30 minutes. Take the baking sheet with the bottom cake/ice cream layer out of the freezer. Place the top layer of cake onto the semi-frozen ice cream layer. Freeze until the ice cream is frozen through and the cake is just slightly frozen, about 1 hour. Lift the ice cream cake off the baking sheet and onto a cutting board and cut into 16 squares.
Exotic Fruit Sauce 1 cup diced mango, pineapple or papaya 1 cup peeled, seeded diced kirby cucumbers 1/4 cup finely sliced scallion, green part only 1/2 teaspoon grated lime zest 1/4 cup fresh lime juice 1/4 cup chopped cilantro Salt and freshly ground black pepper Instructions: Combine all of the ingredients and season to taste with salt and pepper.
Spaghetti and Meatballs For the tomato sauce: 3/4 cup minced garlic 3/4 cup olive oil Two 1 pound 8 -ounce cans of crushed, peeled tomatoes with their juice 2 tomato cans of water 1 teaspoon ground pepper 1 tablespoon chopped parsley 2 tablespoons chopped fresh basil 2 heaping teaspoons salt Sugar to taste For the meatballs: 1 1/2 cups soft white bread cubes 1/3 cup milk 1 small egg 1 pound ground beef 1/2 cup grated Romano cheese 1/2 teaspoon finely minced garlic 1/4 cup finely minced parsley Salt and pepper to taste 2 tablespoons olive oil 1 pound spaghetti 1 tablespoon butter Instructions: Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes. Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste. With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes. Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked. Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side. Suggested wine: Montevina Barbera, Amador County, 1994
Mint Chocolate Layer Cake Unsalted butter, for the pans 1 3/4 cups all-purpose flour, plus more, for the pans 2 cups granulated sugar 3/4 cup good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 1 cup freshly brewed hot coffee 4 cups confectioners' sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 teaspoon pure peppermint extract 1/8 teaspoon fine salt 4 tablespoons milk 6 ounces good semisweet chocolate, such as Callebaut 2 sticks (1 cup) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 extra-large egg yolk, at room temperature 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder 2 cups light-green melting wafers (or 1 cup green melting wafers and 1 cup white melting wafers) 1 tablespoon shortening Scant 1/4 teaspoon peppermint oil Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely. When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble. For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy. Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake. For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake. For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated. Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.) Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft. Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake. To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake. Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip. Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.
Eggplant Parmesan 3 tablespoons olive oil 1 large yellow onion, coarsely chopped 3 cloves garlic, coarsely chopped 1/2 teaspoon red pepper flakes 3 roasted red peppers, peeled, seeded and chopped 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands 1 (28-ounce) can crushed tomatoes 3 tablespoons freshly chopped flat-leaf parsley 3 tablespoons freshly chopped basil leaves 1 tablespoon freshly chopped oregano leaves Salt and freshly ground black pepper Honey, to taste 5 cups fresh dried breadcrumbs (made from dried day-old bread) Butter, for greasing the dish 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh thyme leaves Salt and freshly ground black pepper 6 large eggs, beaten 2 tablespoons water 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices) All-purpose flour, for dredging Vegetable oil, for frying 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced 12 ounces grated fontina 3/4 cup grated Pecorino Romano Fresh basil leaves, torn Instructions: For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed. To dry out the bread crumbs: Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry. Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside. Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant. Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
Gingerbread Trees 3 cups all-purpose flour, plus more for dusting 1 tablespoon gingerbread spice 3/4 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup molasses 1/2 cup confectioners' sugar 2 to 3 teaspoons hot water White sanding sugar, for decorating Candy-coated sunflower seeds, for decorating Instructions: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium low and add the flour mixture in two batches, beating until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 3/8 inch thick. Cut out trees using 2- to 3-inch cutters. (If the dough becomes too sticky, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and the edges are lightly set, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely. Roll out the other disk of dough on a lightly floured surface and cut out more cookies. Once the baking sheets have cooled, arrange the cutouts on the pans, bake and let cool. Make the icing: Whisk the confectioners' sugar with the water until smooth and very thick. Transfer the icing to a resealable plastic bag, snip off a corner and pipe on the cookies; sprinkle with sanding sugar. Decorate with the sunflower seeds.
Key Lime Pie Milkshake 4 honey graham crackers 3 tablespoons sweetened condensed milk 2 cups vanilla ice cream 1/4 cup whole milk 1/4 cup key lime juice One 6.5-ounce canister whipped cream, for garnish Instructions: Crush the graham crackers in a small shallow dish. Add the sweetened condensed milk to a second shallow dish. Dip the rims of 2 glasses in the sweetened condensed milk to coat, then dip in the crushed graham crackers until evenly coated. Place the glasses in the freezer while you make the shake. Combine the remaining sweetened condensed milk from the plate with the ice cream, whole milk and key lime juice in a blender (preferably high-power) and process until well blended, 30 seconds to 1 minute. Divide the milkshake between the prepared glasses. Generously top each milkshake with whipped cream and serve immediately.
Drawn Butter 2 sticks unsalted butter, softened Instructions: In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.
Asian-Spiced Fried Turkey with Sweet Potato Fries and Cranberry Syrup 1 (12 to 15 pound) small turkey (cut with a cleaver: leg/thigh/ breasts cut into 3 parts) 8 cups water 2/3 cup kosher salt 2/3 cup sugar 2 tablespoons dark soy sauce 3 tablespoons toasted Szechwan peppercorns 2 tablespoons toasted black peppercorns, plus freshly ground black pepper 10 1/4 inch thick slices fresh ginger 4 star anise 4 bay leaves 2 bunches sage, leaves picked from stems Cranberry syrup, recipe follows Sweet potato Fries, recipe follows 1 large red onion, jullienned 2 tablespoons ginger, finely chopped 3 cups cranberries 1 orange, zested and juiced 1 cup rice wine vinegar 2cups cranberry juice, sweetened 1/2 cup sugar, or less, to taste Salt and pepper 3 large sweet potatoes, cut into spears Chile Salt: 2 tablespoons salt 1 tablespoon sugar 1 tablespoon Korean chile flakes 1 teaspoon ginger powder 1 teaspoon black pepper Canola oil, for frying Instructions: Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover. Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries. Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden. Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy. Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown. In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use. Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt. Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.
Green Eggs and Ham Rolls 1 tablespoon extra-virgin olive oil 4 large egg whites, beaten until frothy 2 tablespoons basil pesto 1 cup baby spinach leaves 3 slices deli-style honey ham Instructions: 1. Heat a large nonstick skillet over medium-high heat. Add the oil, then add the egg whites. Swirl the pan to spread the egg whites into a round that covers the bottom. Cook until the whites are set, then slide onto a cutting board.\n\n2. When the egg white has cooled slightly, spread with the pesto. Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.\n\nTip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.
Caramel Pear Mice Nonstick cooking spray 4 small ripe pears, such as Anjou or Forelle (about 2 pounds) 36 (6-inch) wooden skewers 1/2 cup granulated sugar 1/2 cup light brown sugar 3/4 cup dark corn syrup 4 tablespoons unsalted butter 1 cup heavy cream, divided 1/2 vanilla bean or 1 teaspoon pure vanilla extract 1/4 teaspoon freshly ground nutmeg Pinch salt Black sesame seeds for eyes Pink or yellow candy buttons, for decoration nose Instructions: Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray. Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside. Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes. Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve. Halloween Web 2008
Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce 3/4 pound sifted cake flour 3/4 pound sugar 2 tablespoons baking powder 1/2 teaspoon salt 6 large eggs 1 1/2 cups whole milk 7 ounces high-ratio cake shortening 5 ounces milk 2 teaspoons vanilla extract Shortening for greasing pan 2 ounces semisweet chocolate 4 ounces chevre cheese 1 pint raspberries 3 tablespoons sugar 3 ounces water 1/2 teaspoon cream of tartar 1/2 lemon, juiced 1 pint raspberries Instructions: For the genoise cake: Preheat oven to 375 degrees F. In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free. Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth. Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well. Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles. For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth. For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds. To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve.
Plum Cachaça Cocktail 2 ripe, firm red plums, such as Santa Rosa or Elephant Heart 1/2 cup sugar 1/4 cup brown sugar 1/4 cup water 3 limes, diced and pitted 1 cup cachaca Instructions: Halve and pit plums. Whisk the sugars and water together in a small saucepan. Add the plums and simmer over medium heat, until tender but not mushy, about 10 minutes. Cool plums in the liquid. Slice half a plum for garnish and set aside. Put the diced limes and remaining plums in a large open pitcher. Crush thoroughly with a muddler or a potato masher (it works great). Add cachaca and the plum cooking liquid and fill with ice cubes. Pour into chilled rocks glasses, allowing some ice and fruit to fall into the glasses as well. Garnish each drink with a slice of poached plum.
Chicken Shawarma 1 cup tomato paste 1 cup white distilled vinegar 1/2 cup minced garlic 2 tablespoons Spanish paprika 2 tablespoons crushed red pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon sumac Salt and pepper 10 pounds boneless, skinless chicken thighs and legs Zaytoon Garlic Sauce, recipe follows One 10-pound can cooked diced potatoes 3 cups heavy-duty mayonnaise 1 1/2 cups peeled garlic cloves 1 tablespoon lemon salt Kosher salt Instructions: Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed. Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible. Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce. Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.
Chocolate-Banana-Peanut Bread Pudding 1 frozen chocolate cake, such as Pepperidge Farm 3-Layer Cake One 14-ounce package frozen mini chocolate eclairs One 12-ounce package frozen waffles (10 waffles) 8 brownies 2 tablespoons heavy cream 1 tablespoon whole milk 7 large eggs One frozen chocolate-covered banana with peanuts, such as Totally Bananas One 17-ounce frozen cheesecake, thawed, crusts removed 1 cup confectioners' sugar 1/3 cup chopped roasted peanuts 1 pint chocolate ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Trim off and discard all of the icing from the cake and eclairs, then chop into 1-inch pieces. Chop the waffles and brownies into 1-inch squares. Transfer of all the chopped baked goods to a 9-by-13-inch baking dish. Combine the cream, milk and eggs in a bowl and whisk until smooth; pour the custard over the chopped baked goods. Bake until light golden brown and set, about 30 minutes. Transfer the bread pudding to a cooling rack and let cool for 30 minutes. For the icing, place the frozen banana in a food processor and blend until smooth. Add the cheesecake filling and confectioners' sugar; blend until smooth. Spread the icing over the top of the bread pudding and then top with the peanuts. Serve the bread pudding topped with a scoop of chocolate ice cream.
Microwave Chicken Curry 2 tablespoons Indian curry paste 3 tablespoons olive oil 4 boneless, skinless chicken breasts, cut into strips 1/2 bunch basil, leaves chopped 1/2 bunch cilantro, leaves chopped 2 (13.5-ounce) cans coconut milk 2 tablespoons soy sauce Kosher salt Freshly ground black pepper Steamed rice, to serve Paprika, for garnish 1 scallion, thinly sliced, for garnish Instructions: In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes. Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.
Salmon Nicoise Caesar 12 ounces baby Yukon gold potatoes Kosher salt and freshly ground black pepper 6 ounces haricots verts beans One 1-pound salmon fillet, skinned 1 tablespoon olive oil 1 lemon, zested and juiced 3/4 cup good-quality bottled Caesar dressing 1 tablespoon chopped capers 1 tablespoon minced fresh parsley plus parsley leaves, for garnish 1 teaspoon finely chopped fresh chives 4 hearts romaine lettuce, halved and cored 4 hard-boiled eggs, cooled, peeled and halved 2 cups cherry tomatoes, halved lengthways 1/4 cup pitted olives 1/2 cup grated Parmesan Instructions: Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool. Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside. Preheat the oven to 425 degrees F and line a baking sheet with foil. Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes. Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork. Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside. Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces. Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.
Strawberries on Sticks 6 small strawberries Instructions: Thread 3 berries on each soaked wooden skewer. Braai (grill) for 3 to 4 minutes, turning until charred and slightly soft.
Spinach and Mint-Basil Pesto-Stuffed Pork Loin 1 cup fresh basil leaves 1/2 cup fresh mint leaves 1/4 cup pine nuts 1 teaspoon salt 1 tablespoon minced garlic 1/2 cup shredded Parmesan 1/4 cup olive oil 2 (3 pound) pork loins, 10 to 12-inches long Salt and freshly ground black pepper 1/2 cup crumbled feta cheese 2 cups fresh spinach 3 tablespoons grapeseed oil Instructions: For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto. For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square. Preheat the oven to 350 degrees F. Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking. Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
Slimmed Down - Bison Patty Melt 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced (4 cups) 2 tablespoons Worcestershire sauce Kosher salt and freshly ground black pepper 1 pound ground bison (buffalo) 8 slices multi-grain bread 8 thin slices low-fat Swiss cheese, 2 to 3 ounces Instructions: Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the onions, and cook until golden brown and caramelized, about 15 minutes. When caramelized add Worcestershire and season with salt and pepper, to taste. Put the onions in a bowl. Meanwhile, divide the meat into 4 portions, and then press each one into an oval patty about the size of the slices of bread. Wipe out the skillet and add another 1 tablespoon of oil. Season the patties with salt and pepper and cook over medium-high heat in batches if needed until well browned, about 3 to 4 minutes per side for medium-rare burgers. Lay the bread on the counter. Divide the onions among 4 bread slices and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Heat the remaining olive oil in a cast-iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until the bread is lightly browned and the cheese has melted, 1 to 2 minutes per side. Halve the melts and serve.
Cabrales Stuffed Poached Pears: Peras Cabrales 6 Bosc pears 1/2 gallon (2 quarts) tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia 1/2 gallon (2 quarts) Malbec 1 cup sugar 2 cinnamon sticks 5 star anise 2 cloves 6 tablespoons crumbled cabrales (Spanish blue cheese) 1/2 cup toasted walnuts Instructions: Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact. Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife. Set the pears aside. In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes. In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture. Serve with the reduced poaching liquid.
Butternut Squash, Kale and Farro Salad 4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash 1 medium red onion, sliced 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling Kosher salt and freshly ground black pepper 1/2 cup golden raisins 2 tablespoons white wine vinegar 1 teaspoon grainy mustard Pinch ground cayenne 2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions) 1 shredded rotisserie chicken breast 3 ounces smoked Gouda, very finely diced 1/2 cup walnut halves, toasted and coarsely chopped 3 cups baby kale Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature. Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside. To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.
Spicy Sauteed Asparagus with Tamari and Toasted Garlic 2 tablespoons extra-virgin olive oil 1 clove garlic, minced Hot chile flakes, to taste 20 asparagus spears, hard ends removed 2 tablespoons low-sodium tamari Freshly-ground black pepper Instructions: Heat the olive oil over medium heat. Add the minced garlic and chile flakes, fry until the garlic is a golden color, about 2 minutes. Throw in the asparagus, tamari, and black pepper, to taste and saute for 10 minutes, or until the asparagus is tender.
Fried Provolone with Italian Salsa 2 cups cherry tomatoes, quartered 1/4 cup finely diced sweet onion 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh basil 1 tablespoon white balsamic vinegar 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Pinch chile flakes Canola oil, for frying One 16-ounce log provolone, wax removed, sliced into 1/2-inch-thick rounds 1 cup cornstarch 1 cup all-purpose flour, plus more for dredging 2 cups cold club soda 2 teaspoons kosher salt, plus more for seasoning 2 tablespoons chopped fresh flat-leaf parsley Instructions: For the salsa: In a medium bowl, add the tomatoes, onions, olive oil, basil, vinegar, salt, black pepper and chile flakes. Toss well, and set aside at room temperature. For the provolone: Place the provolone rounds on a waxed-paper-lined baking sheet and refrigerate for 30 minutes. In a medium bowl, combine the cornstarch and flour, then whisk in the club soda and salt until smooth, cover and refrigerate for 30 minutes. In a large Dutch oven, add 3 to 4 inches canola oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Lightly dredge each piece of the provolone in flour. Working in batches, dip the provolone rounds into the batter, then shake off any excess and place in the hot oil. Fry until lightly browned and puffy on both sides, 2 to 3 minutes. Using a slotted spoon, remove the provolone and season with some salt. Repeat for the remaining rounds of provolone. Cut the crispy provolone into wedges and place on a large serving platter. Garnish with the parsley and serve with the Italian salsa spooned over the top or on the side for dipping.
Home Made Quick Pickle Relish 1 cup diced dill pickle 1/4 cup hot/sweet mustard 1 tablespoon pickle brine 1 tablespoon fresh dill, chopped Instructions: Combine all ingredients, stir and serve with hot dogs or hamburgers.
Teriyaki Prawn Skewers 1/4 cup soy sauce 1/4 cup sesame oil 1/4 cup rice wine vinegar 1.4 cup peanut oil 1 tablespoon minced garlic 1/2 tablespoon minced fresh red jalapeno chile 2 tablespoons sugar 1 pound (16 to 20 size) gulf prawns, peeled and deveined Bamboo skewers 1 bunch scallions, cleaned and cut in 2-inch pieces 2 red bell peppers, medium cut Instructions: Whisk marinade ingredients together in a bowl. Place shrimp in a plastic bag with marinade for 1 to 2 hours and refrigerator. Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the brochettes will lay flat and be easy to flip over. Grill on each side for 2 to 3 minutes. Serve.;
BBQ Cauliflower \Wings\ Nonstick cooking spray, for spraying the baking sheet 1 cup white rice flour 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium head cauliflower, cut into 2- to 3-inch florets, stems reserved for another use 1/2 cup barbecue sauce 2 tablespoons unsalted butter Carrot and celery sticks, for serving Instructions: Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray. In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet. Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer. Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted. When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.
Southwest Chili Pepper Burgers 2 large poblano chilis 4 Grillers® Vegan Veggie Burgers or Grillers Prime® Veggie Burgers 1/4 teaspoon pepper 2 slices (1 1/2 oz.) fat-free Cheddar cheese, Monterey Jack cheese, or soy cheese, halved diagonally 3 tablespoons salsa Instructions: 1. Broil chilis on foil-lined broiler pan for 10 to 14 minutes or until charred, turning once. Wrap in foil. Let stand for 5 minutes. Remove skin and seeds from chilis. Cut into strips. 2. Place burgers on baking sheet. Sprinkle with pepper. Bake at 350 degrees F for 8 minutes. Turn. Bake for 10 minutes more. Top with pepper strips and cheese. Bake for 1 to 2 minutes more or until cheese melts. Serve with salsa. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Helpful Hints: Poblano (po BLAH no) peppers have long, irregular bell-pepper shapes and a deep green color. Their medium hotness and deep, complex flavors make them perfect for roasting. Most groceries carry poblano peppers in the produce section. Note: This recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
Instant Pot Chicken Noodle Soup 1 tablespoon olive oil 5 medium carrots, cut into 1/4-inch-thick diagonal slices 3 large stalks celery, cut into 1/2-inch-thick slices 2 cloves garlic, minced 1 large yellow onion, cut into a large dice Kosher salt and freshly ground black pepper One 3-pound whole chicken One 3-inch piece ginger, halved lengthwise, optional 6 ounces extra-wide egg noodles (about 4 cups) 2 tablespoons dill fronds, roughly chopped Instructions: Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes. Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes. While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce 1 golden pineapple, cored and quartered Canola oil 3 cups fresh pineapple juice 1 habanero chile 2 cinnamon sticks 2 star anise 3 sprigs Thai basil 1/4 cup packed light brown muscovado sugar Salt and freshly ground black pepper 2 1/2 pounds boneless short ribs Red Chile oil, recipe follows 5 guajillo chiles, stems and seeds removed 1 cup canola oil 1/2 teaspoon kosher salt Instructions: Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides. Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm. Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil. Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop. Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.
Egg Fried Rice 2 tablespoons groundnut oil (peanut) 3 eggs, beaten 14 ounces cooked jasmine rice 3 ripe tomatoes, sliced 3 tablespoons light soy sauce Dash toasted sesame oil Pinch freshly cracked white pepper 1 large spring onion (green), finely sliced Instructions: Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok. Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes. Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.
Tomato and Mozzarella Tart 3/4 pound tomatoes, sliced 1/2-inch-thick Kosher salt and freshly ground black pepper 1 round pie dough (homemade or store-bought) 1 large egg, beaten with a splash of water for egg wash 6 ounces packaged shredded mozzarella 1 clove garlic, minced 1/4 cup chopped fresh basil, plus more for garnish Flaky salt, for sprinkling Instructions: Preheat the oven to 400 degrees F. Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them. Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter). Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper. Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!
Poppy Seed Torte 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar 1 teaspoon finely grated lemon zest 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg yolk Cooking spray 1/2 cup sugar 4 large egg yolks 3 tablespoons cornstarch Pinch of salt 1 1/2 cups whole milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 cup cold heavy cream 1 tablespoon poppy seeds Instructions: Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.) Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes. Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.
Turkey with Warm Barley Salad 2 cups fat-free low-sodium chicken broth 1 cup quick-cooking barley Kosher salt 2 tablespoons unsalted butter 2 tablespoons sliced almonds 12 ounces Brussels sprouts, thinly sliced (about 3 cups) Grated zest and juice of 1 lemon 1 tablespoon extra-virgin olive oil 4 4-to-5-ounce turkey cutlets (about 1/4 inch thick) Freshly ground pepper 1 plum tomato, diced Instructions: Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm. Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.
Roasted Brussels Sprouts with Bacon 2 pounds Brussels sprouts, trimmed Extra-virgin olive oil Kosher salt Pinch of red pepper flakes 1/3 cup pine nuts 6 ounces slab bacon, cut into lardons Parmigiano-reggiano, for topping Instructions: Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
Charred Corn Panzanella 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups) 1 tablespoon balsamic vinegar Kosher salt 4 ripe tomatoes, chopped and juices reserved 1 clove garlic, minced 2 tablespoons olive oil 3 cups fresh corn kernels 1 serrano chile, stemmed, seeded and thinly sliced 1 medium onion, diced 1/4 cup fresh cilantro, chopped Instructions: Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool. Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside. Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.
Seafood Lasagne \a la Francaise\ 6 tablespoons unsalted butter 1/4 cup each shallots, carrots and celery, minced 8 ounces peeled and deveined shrimp, cut into small dice 8 ounces lump crabmeat, picked over 2 tablespoons Cognac 1 cup canned tomatoes drained, chopped 4 tablespoons flour 2 cups light cream 2/3 cup milk 3/4 cup grated Gruyere cheese Salt and pepper Pinch nutmeg 1 pound fresh spinach or tomato lasagne sheets (or half pound each) Instructions: Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper. Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
Asian Lollipop Lamb Chops 2 cups brown sugar 3/4 cup fresh garlic, minced 1/2 cup fresh cilantro leaves, minced 1/2 cup soy sauce 1 tablespoon peeled and minced fresh ginger 1/2 teaspoon red chili pepper flakes 1/2 teaspoon Chinese five spice powder Salt 8 to 12 lamb chops (2 to 3 per person) One 12-ounce bag fusilli pasta 4 tablespoons olive oil 2 tablespoons butter 1 1/2 tablespoons minced garlic 2 medium zucchini, julienned 1 medium carrot, peeled and julienned 6 cups heavy cream 3/4 cup grated Parmesan 1/2 cup fresh cilantro leaves, chopped Salt and ground pepper Instructions: For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator. For the pasta: Cook the fusilli pasta according to package instructions. Drain. Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.
10 Minute Apple Sauce 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon Instructions: In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Pistachio Pudding Pie Crust, recipe follows Whipped Cream, recipe follows 1 cup (150 grams) whole, shelled, salted or unsalted pistachios, toasted and roughly chopped 14 ounces canned coconut milk Pinch of kosher salt (if using unsalted pistachios) 2 large eggs, plus 2 yolks 14 ounces canned sweetened condensed milk 2 tablespoons (16 grams) cornstarch 1 teaspoon rosewater, optional 1/2 teaspoon almond extract 1 big drop of green food coloring, such as Laurel color from Amerigel, optional 1 mini fresh rose, petals separated, for topping Pistachios, toasted and chopped, for topping 8 ounces speculoos cookies 6 tablespoons (86 grams) unsalted butter, melted Pinch of kosher salt 1 cup (240 grams) heavy cream 2 tablespoons (16 grams) powdered sugar Instructions: Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan. In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps. Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes. Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight. Once the pie is set, add a dollop of whipped cream on top. Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated. Set an oven rack in the middle position. Preheat the oven to 350 degrees F. In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely. Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.
Ice Cream Cones 2 tablespoons unsalted butter, melted and cooled 2 large or 3 medium egg whites 7 tablespoons sugar 1/2 teaspoon vanilla extract Pinch table salt 2/3 cup all-purpose flour Ice cream, to serve Instructions: Preheat the oven to 350 degrees F. Melt the butter and cool it. In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth. Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet. Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter. Place in cone holder of some sort to cool. Glasses work well. Serve up with one or two scoops of your favorite ice cream.
Man Hash Browns 4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled Pinch kosher salt 1 tablespoon bacon fat Instructions: Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture. Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.
Sunny's Garlic Ranch Burger 2 1/2 pounds ground chuck 2 teaspoons Worcestershire sauce 3 scallions (green onions), chopped 3 cloves garlic, grated or very finely chopped 21/2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons olive oil 6 slices Swiss cheese 6 multi-grain hamburger buns 1 head iceberg lettuce 2 to 3 tomatoes, sliced Hidden Valley® for Everything Topping and Dip Instructions: 1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour. 2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary. 3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.
Pink Grapefruit Cocktail 3 1/2 ounces fresh pink grapefruit juice, plus grapefruit wedge for garnish 1/2 ounce fresh lemon juice 1/2 ounce orange liqueur 2 ounces vodka Instructions: Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!
Crepes with Rosemary Seared Pears and Spreadable Swiss Cheese 2 large eggs 3/4 cup milk 1/2 cup water 1 cup all-purpose flour 3 tablespoons melted butter, plus more for coating pan 2 tablespoons butter 1 sprig rosemary, plus 1 teaspoon chopped fresh leaves 1 Bartlett pear, peeled and thinly sliced, lengthwise 1 tablespoon brown sugar 2 tablespoons spreadable Swiss cheese Instructions: Crepes: In a blender, add all of the ingredients and blend for 20 seconds. Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days. Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter. Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside. Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot.
Wolfgang's Sachertorte 6 ounces bittersweet chocolate, cut into small pieces 3 ounces butter 4 egg yolks 1 ounce sugar, plus 3 ounces 5 egg whites 1/4 teaspoon salt 1/3 cup flour, sifted 1 1/2 cups apricot preserves 1 tablespoon apricot brandy 6 ounces bittersweet chocolate, cut into small pieces 1 ounce butter 2 ounces heavy cream Schlagobers, or whipped cream Instructions: Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture. In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan. Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack. To make the apricot filling: puree the apricot preserves. Stir in brandy. Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes. To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.
The JD 2 cups good vodka (recommended: Belvedere, Grey Goose) 2 cups iced tea (recommended: Pom Iced Tea) 2 cups lemonade (lemon juice and sugar in a 4:3 ratio, plus water) Mint sprigs, for garnish Instructions: Optional changes: citron vodka, a splash of seltzer, a sprig of mint Combine all the liquid ingredients in a large pitcher and stir to combine well. Serve in ice-filled glasses and garnished with mint sprigs. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
TownLine BBQ Pork Ribs 3 St. Louie style pork ribs, 2.5 pounds each 2 cups TownLine BBQ Rub (see recipe) 2 cups TownLine BBQ Texas Mop Base (see recipe) 1 cup store bought or TownLine BBQ Sauce (see recipe) 1/2 cup paprika 1/3 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons black pepper 1/4 cup garlic powder 1/2 tablespoon cayenne powder 4 cups canola oil 1 cup apple juice 2 teaspoons salt 1 teaspoon black pepper 1/4 pound butter 1/2 cup minced garlic 3/4 cup minced onion 2 lemons, zested and chopped (zest only) 5 tablespoons lemon juice 4 1/3 cups ketchup 1 cup tomato juice 3/4 cup light brown sugar 6 tablespoons molasses 8 tablespoons Worcestershire Sauce 1/2 cup chili powder 4 tablespoons white vinegar 1 1/2 tablespoons chipotle puree 3 cups water Pinch of salt Instructions: Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub. Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature. Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour. Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve. To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes. Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months. Combine the ingredients in a bowl. Yield: 5 cups. In a heavy bottom 5 quart sauce pot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool.
Heirloom Tomato Tart 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed All-purpose flour, for rolling 1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors) Kosher salt and freshly ground black pepper 2 large eggs 1 cup fresh ricotta 1 teaspoon grated lemon zest 2 cloves garlic, grated 1/2 cup grated Parmesan Extra-virgin olive oil, for brushing and drizzling 1/4 cup torn fresh mint Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes. Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes. For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine. Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper. Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes. Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.