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Crostata with Dried Apricots and Taleggio 1 1/2 cups all-purpose flour 1/2 teaspoon fine sea salt 1 tablespoon sugar 3 tablespoons cold, unsalted butter, cut into small pieces 1/2 cup cold mascarpone cheese 1 1/2 tablespoons fresh lemon juice 3 tablespoons ice water 2 cups (12 ounces) dried apricots 1/3 cup chopped walnuts 2 teaspoons lemon zest 1 teaspoon ground cinnamon 3/4 teaspoon fine sea salt 1/4 cup honey 7 ounces Taleggio cheese, rind removed, cut into 1/2-inch cubes 1 egg, beaten Instructions: For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes. For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese. Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling. Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.
Sunny's Nutty Sweet Potato Souffle 2 tablespoons unsalted butter 1 cup pecan halves 1/2 cup light brown sugar 12 to 14 leaves fresh sage 1/2 teaspoon ground cinnamon Kosher salt Two 1 1/2-pound steamable sweet potatoes in microwave steam bags 4 tablespoons salted butter, melted 1/2 cup light brown sugar, packed 1/2 cup heavy cream, at room temperature 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 2 large eggs, separated, whites whisked to almost stiff peaks 2 cups mini marshmallows Instructions: Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill. Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten. Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately.
Quince Compote 1 cup dry white wine 1 cup sugar Pinch kosher salt 2 pounds ripe quince (about 3 large), peeled, cored and cut into 3/4-inch wedges 2 tablespoons finely diced crystallized ginger Instructions: Put the wine, sugar, salt and 1/2 cup water in a high-sided medium skillet and bring to a boil over medium-high heat. Add the quince and bring to a boil. Reduce to a simmer and cook, partially covered, until the quince slices are very tender and translucent but still hold their shape, 20 to 30 minutes. Remove the quince to a bowl with a slotted spoon, leaving the syrup in the skillet. Return the heat to high and simmer the syrup until thickened, about 3 minutes. (You should have 1/3 cup syrup when finished.) Pour the hot syrup over the quince and stir in the crystallized ginger. Serve warm, at room temperature, or cool. The quince will keep covered in the refrigerator for 3 days.
Fruit-Flavored Iced Green Tea 8 Benner Green Tea Bags 8 ounces strawberries, hulled 2 cups Nature's Nectar Premium Not From Concentrate Orange Juice 1 lime, zested 1 lime, thinly sliced Instructions: Boil 8 cups water. Pour into a clear pitcher. Add 6-8 green tea bags and steep for 3-5 minutes or to desired strength. Remove tea bags and refrigerate. Place strawberries in a food processor and pulse gently until roughly chopped. In a pourable container, combine strawberries, orange juice and lime zest. Pour into ice cube trays. Freeze for 2 hours or until set. To serve, fill glasses with ice cubes and top with chilled green tea. Garnish with lime slices.
Enchiladas Colorado 1 1/2 cup masa flour 1 1/4 cups warm water 1/4 cup vegetable shortening 1 teaspoon salt 1 pound bone-in skinless chicken thighs (about 4 thighs) 2 cups low-sodium chicken broth 2 teaspoons salt 2 cloves garlic 1/2 medium white onion, quartered 4 dried ancho chiles, halved, stemmed and seeded 4 dried New Mexico chiles, halved, stemmed and seeded 1 1/2 cups boiling water 1 tablespoon vegetable oil 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 6 cloves garlic, chopped 1 medium white onion, chopped Kosher salt and cracked black pepper Vegetable oil, for reheating tortillas 1 cup queso fresco, crumbled (4 ounces) 1/2 medium white onion, chopped 1/2 bunch fresh cilantro leaves, chopped Crema, optional Instructions: For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes. Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper. Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas. For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside. For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms. Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside. For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil. To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter. Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.
Grilled Chilean Sea Bass 1-ounce coriander, dried and ground 1/2-ounce lemon pepper 1/4-ounce arbol chili, dried and ground 1/4-ounce allspice 1/4-ounce cinnamon 1/4-ounce salt 1/4-ounce achiote paste 1 egg yolk* 1 teaspoon water 3 teaspoons Sherry wine vinegar 1 tablespoon lemon juice, fresh 2/3 cup olive oil 2 teaspoons mint leaves 1 tablespoon onion, minced 2/3 teaspoon lemon pepper 1/4-ounce chives 4 (7-ounce) Sea Bass fillets Salt 1/2 habanero pepper, dried 1/3 ancho chili pepper, dried 1/3 papaya, chopped 1/3 mango, chopped 1/2 Roma tomato, diced 3 teaspoons Sherry wine vinegar 1 teaspoon cilantro, finely chopped 1 teaspoon mint, finely chopped 1 tablespoon onion, diced 1/2 teaspoon garlic, minced 1/3 teaspoon steak salt blend Instructions: For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container. For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately. Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice. Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate. Yield: 4 servings
Flaky Bacon Bruschetta 8 ounces sliced bacon, cut into 1/2-inch pieces 1 yellow onion, finely diced 2 cloves garlic, minced 2 teaspoons mustard seed 1/4 cup maple syrup (recommended: pecan wood-smoked maple syrup) 1/4 cup balsamic vinegar 1/4 cup light-bodied red wine 2 teaspoons fish sauce 2 teaspoons Worcestershire sauce 1/4 teaspoon cayenne pepper or 1/2 teaspoon shichimi togarashi 1 large egg 1 tablespoon water 1 pinch kosher salt 1/4 batch Flaky Pastry Dough, recipe follows 6 cherry tomatoes, halved, for garnish 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: For the bacon jam: In a skillet, saute the bacon over medium-low heat until browned and the fat has rendered, 7 to 10 minutes. Transfer to a paper towel-lined plate. Drain off all but 2 tablespoons bacon fat from the pan. Reduce the heat to low and add the onions, garlic and mustard seeds to the pan. Saute until the onions are translucent, about 15 minutes. Add the maple syrup, balsamic vinegar, red wine, fish sauce, Worcestershire and cayenne; bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon. Return the bacon to the pan, reduce the heat to medium-low, and cook, stirring occasionally, until deeply caramelized and a jam-like consistency is achieved, 30 to 45 minutes. Transfer to a bowl and chill. For the flaky bacon bruschetta: Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment and set aside. In a small bowl, whisk together the egg, water and salt to make an egg wash. Set aside. Roll the Flaky Pastry Dough into a rectangle slightly larger than 4-by-6 inches. With a very sharp knife, trim the rectangle to exactly 4-by-6 inches and then cut the dough into twelve 2-inch squares. (Note: If the dough is getting warm, transfer it to a parchment-lined pan, cover and refrigerate until chilled, 10 to 15 minutes.) To form a bruschetta, fold a square of dough in half to form a triangle. Cut two slits parallel to the edges, leaving a 1/4-inch border and taking care to not cut all the way through to the tip; the triangle will resemble an arrow. Unfold the triangle; the dough should now resemble a square within a square. Brush the surface of the dough with egg wash. Take one cut corner of the outside square (rather than one that is attached to the inner square) and fold it over to the edge of the opposite inside square. Fold the other cut corner to the opposite edge of the inner square. Gently press. Place 1/2 teaspoon bacon jam in the middle of the formed bruschetta, then brush the edges with egg wash. Transfer to the prepared sheet pan. Repeat with the remaining squares; reserve the remaining bacon jam for another use. Bake until puffed and golden brown, about 25 minutes. Serve warm, garnished with cherry tomatoes. Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
Tomato Soup 8 medium ripe tomatoes, cored and roughly chopped 2 cups chicken broth Bouquet Garni including basil leaves, 2 whole garlic cloves 3 tablespoons tomato paste 1/4 cup sour cream for garnish Snipped chives Instructions: In a nonreactive saucepot, combine the tomatoes with the broth bouquet Garni and bring to a simmer. Cook covered over low heat for 15 minutes. Remove bouquet Garni from the soup and pass it through a sieve. Return the sieved mixture to the saucepan and whisk in the tomato paste; simmer until heated through or boil down until the desired consistency. Season to taste with salt and pepper and garnish with sour cream and chives if you wish.
Hot Buttered Rum Cake Nonstick cooking spray, for the pan 1 cup chopped pecans 1 3/4 cups all-purpose flour 1/2 cup dry milk powder 6 tablespoons cornstarch 4 teaspoons baking powder 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 3/4 cups sugar 3/4 cup milk 3/4 cup dark rum 1/2 cup plus 3 tablespoons vegetable oil 1 tablespoon vanilla extract 4 large eggs, at room temperature 1/2 cup (1 stick) unsalted butter 1/4 cup honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup dark rum Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside. Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside. Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the dry ingredients and mix until combined. (It will look like crumb topping.) Whisk together the milk, rum, oil, vanilla and eggs in another bowl. Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!) Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer. For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.) Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight. Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
Savory Herb Popcorn 3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 3 tablespoons unsalted butter Instructions: Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.
Lobster Corn Dog with Tamarind Ketchup 6 cups vegetable oil 3 cups corn meal 1 /2 cup sugar 3 eggs 1 1 /4 cup milk 2 cups tamarind, fresh 2 cups red tomato, chopped 1 cup white onion, diced 3 cloves garlic, minced 2 cups orange juice 1 /2 box brown sugar 1 cup mango, chopped 2 red bell peppers, grilled Instructions: Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup. In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
Alf's \Colorado Red\ 4 pounds beef tri-tip roast, cubed Shortening 4 tablespoons onion powder 1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons 1 tablespoon New Mexico chili powder, plus 4 more tablespoons 2 tablespoons California chili powder, plus 3 more tablespoons 1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's) 1 cup tomato sauce 2 1/2 cups (20 ounces) beef broth 2 1/2 cups (20 ounces) chicken broth 1 tablespoon New Mexico hot chili powder 2 tablespoons ground cumin, plus 3 more tablespoons Dash seasoning salt Dash hot pepper sauce Salt Instructions: In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours. Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.
Seared Prawns with Lime with Mint and Cilantro Chutney 8 large prawns, peeled and deveined 2 tablespoons grapeseed oil 1 tablespoon grated fresh garlic 1 teaspoon fenugreek leaves 1 teaspoon Spanish paprika 1 teaspoon cumin seeds 1/4 teaspoon cardamom seeds 1 tablespoon fresh lime juice Mint and Cilantro Chutney, recipe follows 2 cups washed mint leaves 1 small chile pepper 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves 1 tablespoon garam masala 1 teaspoon salt 1/2 cup water 2 tablespoons tamarind water* Instructions: Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside. Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden. Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney. Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
Kitty Cookies 2 1/4 cups all-purpose flour, plus more for working the dough 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1 3/4 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 1 teaspoon freshly grated orange zest Orange and teal gel food coloring Multicolored nonpareils, for sprinkling Instructions: Stir together the flour, baking powder, nutmeg and salt in a medium bowl. Combine the butter and sugar in a mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape down the side of the bowl and add the egg and vanilla. Beat until smooth and fluffy, about 1 minute. Add the flour mixture and beat on low, scraping the bowl once, to make a smooth dough. Remove the dough from the mixer and divide in half. Add the orange zest and orange gel food coloring to one half of the dough, kneading to incorporate, but don't incorporate the food coloring fully, in order to achieve a marbled look. Knead the teal food coloring into the other half of the dough. Wrap and refrigerate the teal dough. Lay a piece of parchment paper on a baking sheet. On a lightly floured surface, roll out the orange dough to about 1/2-inch or a bit thicker. Use a small kitty face cutter (around 1 1/2 inches in diameter) to cut out as many faces as you can and transfer to the parchment paper. Push together the scraps, then roll and cut again. Brush the faces with a little cold water and stick them all together into a log 8 to 9 inches in length. Refrigerate or freeze until very firm, 1 hour in the fridge or 30 minutes in the freezer. Once the orange log is firm, cut the teal piece of dough into 8 pieces and roll each into a snake about as long as the log. Press the snakes to flatten slightly. Stick the snakes on the log all around, covering the log. Roll the log gently on the counter to make it round (but don't put so much pressure that you smoosh the kitty faces inside). Once the log is round spread 1/2 cup or so of nonpareils on a plate or small rimmed baking sheet. Roll the log to coat in nonpareils. Wrap tightly in plastic and refrigerate or freeze again until firm. (The cookies can also be made up to this point and frozen for later use.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and use a sharp knife to cut cookies just a bit more than 1/4-inch thick. Space the cookies about an inch apart on the baking sheets. Bake, rotating the trays from top to bottom once, until crisp on the edges, 10 to 12 minutes. Cool.
Sweet Potato \Fries\ 1 1/2 pounds sweet potatoes, peeled (2 medium potatoes) 1 tablespoon canola oil 1/2 teaspoon salt, plus more, to taste Nonstick cooking spray Instructions: Preheat the oven to 450 degrees F. Cut the potatoes lengthwise into 1/4-inch thick matchsticks, and toss with the oil and 1/2 teaspoon salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the \fries\ are tender and crisp, about 30 minutes. Season with additional salt, to taste. Serve immediately.
Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts 2 Bosc pears, peeled, halved and cored Extra-virgin olive oil 1/4 cup hazelnuts 8 ounces ripe Taleggio cheese, outer rind removed 1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact Kosher salt 1/4 cup champagne vinegar Instructions: Preheat the oven to 350 degrees F. Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking. Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside. Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes. Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side. Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts. Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
Cajun Zucchini Fries Nonstick cooking spray 1/2 cup all-purpose flour 1 tablespoon Cajun seasoning Kosher salt 2 large eggs, beaten 1 1/2 cups stone-ground cornmeal 1 cup panko breadcrumbs (see Cook's Note) 1 pound zucchini (2 to 3 small to medium zucchini) cut into 3-inch-by-1/4-inch sticks 1/4 cup mayonnaise 1 tablespoon Creole or whole-grain mustard 1/2 small dill pickle spear, finely chopped 1/2 to 1 teaspoon Louisiana-style hot sauce, such as Tabasco Instructions: Adjust two oven racks to the top and bottom third of an oven and preheat oven to 425 F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and Cajun seasoning in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the cornmeal, breadcrumbs and 1/2 teaspoon salt in a third large plastic bag. Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumbs and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Meanwhile, stir together the mayonnaise, mustard, pickle and hot sauce in a small bowl. Serve with the zucchini fries.
Grilled Chicken Salad with Spring Vegetables Vinaigrette 1 tablespoon lemon juice 3 tablespoons olive oil 1 teaspoon dijon mustard Salt and pepper 4 whole boneless, skinless chicken breasts 2 tablespoons fresh rosemary 1 red pepper, julienned 1 yellow pepper, julienned 1 red onion, sliced 1/3 cup olive oil 1/2 cup water chestnuts, sliced 1/2 cup sundried tomatoes, blanched, chopped 1/2 pound asparagus, blanched and cut into thirds 1/2 pound Gorgonzola or stilton 1/2 cup country ham, diced 6 heads bibb lettuce, washed Instructions: Viniagrette: Whisk together all ingredients and set aside. Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well. Line plates with bibb lettuce and place chicken salad on top
Gorgonzola Mushroom Boule 4 tablespoons unsalted butter 2 tablespoons olive oil 1/2 Spanish onion 8 ounces white mushrooms, sliced 1/4-inch thick 8 ounces portobello mushrooms, stemmed and sliced 1/4-inch thick 4 sprigs fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons dry white wine 4 ounces gorgonzola, crumbled 1 cup heavy cream 1 sourdough bread boule, hollowed out Fresh rosemary sprigs, for garnish 1 baguette, sliced, for serving Instructions: Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4. Add the white wine and reduce again until the pan is almost dry. (The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.) Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half. Season, to taste, with salt and pepper, and spoon into the hollowed out boule. Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.
Wild Mushroom-Cheddar Burger 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped 1 small shallot, finely diced Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) 1 1/2 tablespoons canola oil 4 slices sharp cheddar cheese 4 hamburger buns, split; toasted, if desired (see Cook's Note) Chipotle Ketchup (optional, recipe follows) 1 cup ketchup 2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking. Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately. I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact. Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
Maple-Roasted Delicata Squash Salad with Spiced Pepitas 1 delicata squash (about 1 pound 8 ounces) 1 tablespoon pure maple syrup 5 tablespoons plus 1 teaspoon extra-virgin olive oil 1 teaspoon chili powder Kosher salt and freshly ground black pepper 1/3 cup raw pepitas 1/4 teaspoon hot smoked paprika 2 tablespoons sherry vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard 1 small clove garlic, grated 1 small head frisée, cut into bite-size pieces (4 ounces) 1 small head little gem lettuce, cut into bite-size pieces (4 ounces) 1 head Bibb lettuce, torn into bite-size pieces (5 ounces) 1/2 cup pomegranate seeds 1/3 cup goat cheese crumbles Instructions: Preheat the oven to 450 degrees F. Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes. While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl. Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed. Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
Cucumber Vodka Cooler 1/2 cup sugar 16 cucumber slices 12 fresh mint leaves 1/2 cup freshly squeezed lime juice 8 ounces vodka Ice cubes 4 cups club soda Instructions: To make simple syrup, bring the sugar and 1/2 cup water to a simmer in a saucepan on medium heat, then turn off the heat and let cool to room temperature. In a tall thermos, add the cucumbers, mint and simple syrup. Stir with the handle of a wooden spoon. Add the lime juice and vodka, then cover and shake vigorously for about 30 seconds. Chill until ready to serve. Pour over ice in glasses, then top off with the club soda. Serve immediately.
Oi Moochim (Seasoned Cucumber) 1/2 cup distilled vinegar or rice vinegar 2 tablespoons soy sauce Dash of dashida (dried soup stock made from essence of seafood or beef) 2 teaspoons sugar 2 teaspoons gochuchang paste, plus more to taste, recipe follows 1 teaspoon toasted sesame oil 4 Korean or kirby cucumbers, thinly sliced 1 small white onion, halved and thinly sliced 1 tablespoon sesame seeds, toasted 4 tablespoons gochuchang (available at Korean grocers) 1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil Instructions: Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating. Combine all ingredients in a small bowl. Mix well.
Cod With Brown Butter Lemon Sauce 2 lemons 12 tablespoons unsalted butter 1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup) 2 cod fillets, about 1/2-inch thick Kosher salt and freshly ground black pepper 2 tablespoons canola oil 2 tablespoons capers 2 tablespoons white wine 1/4 cup fresh parsley, finely chopped Instructions: Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside. Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan. Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan. Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
Bacon Wrapped Trout Two 8-ounce rainbow trout, butterflied and dressed Kosher salt and freshly ground black pepper 2 tablespoons olive oil, divided 2 tablespoons chopped fresh herbs, such as parsley, chives and thyme 1 tablespoon capers, drained and chopped 2 cloves garlic, finely chopped Juice of half a lemon, plus 4 thin lemon slices 4 slices bacon Instructions: Preheat the oven to 425 degrees F. Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place. Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.
Linzer Tart Squares 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 3 eggs 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking powder 11/2 cups allpurpose flour 11/4 cups ground almond flour (available from specialty stores) 1 cup raspberry preserves (jam) Instructions: Preheat the oven to 325 degrees. Using an electric mixer on low speed, cream the butter and both sugars together to a smooth and creamy consistency. Slowly add one egg at a time, letting each egg incorporate fully into the creamed sugar mixture before adding the next. Stop the machine, scrape down the sides of a bowl with a spatula, reset the machine on low, and add the salt, cinnamon, baking powder, and allpurpose flour. Continue mixing for several minutes until the flour is fully incorporated. With the mixer still running, add the ground almond flour and allow it to become fully incorporated before removing from the mixer. Turn the dough out onto a board that has been dusted with flour. Pat the dough down using your hands and divide it into two pieces. Using a rolling pin, roll the first piece into a 1/4 inchthick rectangularshaped piece that will fit on a cookie sheet or into a 9 by 13 baking pan. Roll out the second piece of dough to the same thickness, then cut it into 1/2-inch wide strips with a crinkleedge cutter. These strips will be used to form the lattice crust. Place the solid piece of dough on a lightly buttered cookie sheet or baking pan. Spread the raspberry jam evenly across the dough's surface. Use the cut strips of dough to form an open latticework crust over the top of the jam. Bake at 325 degrees for 20 minutes. Cool completely before cutting into 11/2to 2inch square bar cookies.
Maine Lobsterbake 1/2 bushel clams Seaweed, for wrapping 35 whole potatoes of similar size 10 onions, whole 35 fresh lobsters, elastic removed from claws 35 ears corn, husks on Garden Salad Cornbread, recipe follows Blueberry Cake, recipe follows 6 cups all-purpose flour 6 cups cornmeal 1 cup sugar 7 tablespoons baking powder 6 eggs 6 cups milk 1 1/2 cups vegetable oil 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan Instructions: Rinse the clams well, then soak in fresh water for 30 minutes. Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes. Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake. Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pan. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.
Cavatappi al Vino 1 cup vegetable stock 1 large pinch saffron 2 tablespoons olive oil 1 onion, 1/3 thinly sliced, remaining finely chopped 4 Italian pork sausages, casing removed 2 sprigs fresh rosemary 1 handful fresh sage leaves 1/2 cup dry white wine Kosher salt 1 pound cavatappi pasta Freshly grated Parmesan Extra-virgin olive oil Instructions: Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon. When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth. Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor. Remove the rosemary sprigs. Set aside. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so. Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.
Spinach-Artichoke Soup 2 tablespoons unsalted butter 1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed 1 stalk celery, chopped Kosher salt and freshly ground pepper 1 1/2 teaspoons chopped fresh thyme 1 clove garlic, crushed 2 tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 9-ounce package frozen artichoke hearts, thawed 1 bay leaf Zest of 1/2 lemon (removed with a vegetable peeler) 1/2 cup plus 2 teaspoons heavy cream 3 ounces baby spinach 1 cup fresh parsley 1/4 cup plus 2 tablespoons creme fraiche Chopped fresh chives, for topping Instructions: Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes. Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest. Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat. Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.
Grilled Panzanella Good olive oil 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard 2 tablespoons champagne vinegar Kosher salt and freshly ground black pepper 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 1 large ripe tomato, cut into 1-inch cubes 10 large basil leaves 3 tablespoons capers, drained 1 red onion, sliced into 1/4 inch rounds 1 red bell pepper, seeded and cut into 3 large pieces 1 yellow bell pepper, seeded and cut into 3 large pieces 1/2 small ficelle, cut into 1-inch thick slices Instructions: Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil. In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside. When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture. Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Maple Chicken'n'ribs 12 pork spare ribs 12 chicken thighs, with skin and bones 1 cup apple juice, as sharp as possible 4 tablespoons/1/4 cup maple syrup 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 star anise 1 cinnamon stick, halved 6 unpeeled garlic cloves Instructions: Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish. Leave to marinade in the refrigerator overnight or up to 2 days. Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F. Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.
Broccolini With Sizzling Ginger-Scallion Oil 2 teaspoons kosher salt 3-inch thumb fresh ginger, peeled and julienned, plus 4 quarter coin-sized slices 1/4 cup soy sauce 2 pounds broccolini 1/3 cup avocado oil or other neutral-flavored oil 8 scallions, julienned 1 to 2 Fresno chiles, sliced thinly, optional Instructions: Bring large, deep skillet of water to boil over high heat. Season with salt and coins of ginger. Pour soy sauce into a measuring cup and set aside. Blanch broccolini in the skillet until just tender, a few minutes. Remove to a large platter, draining as much water as possible (reserve the water). Meanwhile, heat oil in a small saucepan over high heat. Place julienned ginger, scallions and chiles over broccolini. Test if oil is hot enough by dropping one piece of ginger into the saucepan. If it sizzles with vigor, then it's hot enough! Carefully pour hot oil over the broccolini and aromatics. Quickly dilute soy sauce with 1/4 cup hot water from the skillet. Stir together, then pour around the broccolini and serve!
Meatball Subs 2 tablespoons extra-virgin olive oil 1/2 small onion, finely chopped 1 stalk celery, finely chopped 1/2 medium carrot, finely chopped Kosher salt 1 28-ounce can whole plum tomatoes, crushed by hand 1 bay leaf 2 fresh basil leaves 4 ounces russet potato, peeled (about 1/3 large potato) Kosher salt 1 pound ground veal shoulder 1/3 cup grated parmesan cheese, plus more for topping 2 tablespoons whole milk 1 1/2 teaspoons minced garlic 1 teaspoon chopped fresh thyme 1/4 cup extra-virgin olive oil Freshly ground pepper 4 to 6 pieces baguette, split open Instructions: Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt. Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater. Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes. Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.
Chocolate Fondue 16 ounces chocolate (milk, dark or semisweet), broken in pieces 1/2 pint whipping cream 1/2 cup caramel topping 3 tablespoons Torani hazelnut syrup or favorite liqueur Instructions: Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Yo Yo Yo Fries One 20- to 24-ounce bag frozen French fries Salt and freshly ground black pepper 2 cloves garlic, finely minced 3 tablespoons extra-virgin olive oil 2 cherry peppers, finely minced 1 tablespoon chopped fresh parsley 1 cup shredded mozzarella 1/2 cup grated Parmesan 4 slices salami, chopped 6 slices pepperoni, chopped 2 slices prosciutto, chopped 2 slices mortadella, chopped 1/2 teaspoon dried oregano Instructions: Prepare the French fries according to the package directions. Remove the fries from the oven and season with salt and pepper. Combine the garlic, olive oil, cherry peppers and parsley in a bowl. Stir to mix well. Transfer the fries to a shallow serving bowl or a large plate. Top the fries with half of the mozzarella and Parmesan. Sprinkle the salami, pepperoni, prosciutto and mortadella on top. Top with the remaining mozzarella and Parmesan. Spoon the cherry pepper mixture over the top and sprinkle with the oregano. Serve right away while warm.
Spicy Chicken Naan Wraps 1 seedless cucumber, thinly sliced 2 teaspoons garam masala Kosher salt and freshly ground pepper 1/3 cup plain Greek yogurt 1/2 cup mango chutney 1 red jalapeno or Fresno chile pepper (1/2 chopped, 1/2 sliced; remove seeds for less heat) 1/2 cup chopped fresh cilantro, plus more for topping Juice of 1 to 2 limes 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium) 1 tablespoon extra-virgin olive oil 4 pieces naan bread 1/4 small red onion, thinly sliced Instructions: Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine. Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes. Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.
Garam Masala 1/4 cup green cardamom pods 4 black cardamom pods 3 large cinnamon sticks, preferably Ceylon, broken into pieces 2 tablespoons whole cloves Instructions: Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks. Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
Sauteed Garlic and Shallot Deviled Eggs 1 dounceen eggs 1 tablespoon vegetable oil 1 teaspoon shallots, minced 1/2 teaspoon garlic, minced 1 teaspoon sugar 1/2 teaspoon kosher salt 1/2 cup mayonnaise Instructions: Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water. Let them sit in the ice water for 20 minutes. After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft. In a small saute pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic. Sautee for 1 minute and immediately remove from heat. Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks. Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white. Serve.
Fire-Roasted Potatoes 4 to 6 large baking potatoes, like russets, scrubbed Olive oil Salt Freshly ground pepper Plain butter or butter smashed with cilantro Instructions: Pierce the skin of each potato once or twice with the tines of a fork. If desired, pre-cook potatoes by baking them in a preheated 350 degree oven until just soft when pressed, about 1 hour. Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, dull side up. Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into potato, then gather foil around potato to cover it tightly. If using uncooked potatoes, place them in embers of the fire 1 hour before serving; turn every 15 minutes with long handled tongs (do not worry if foil starts to blacken). Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). If using pre-cooked potatoes, place them in the embers for 20 minutes to heat through, turning with tongs once or twice. To serve, remove potatoes from fire with tongs. Unwrap potatoes with hot pads and cut open tops. Squeeze open potatoes to expose flesh and slather with plain butter or cilantro butter.
Orzo with Artichoke Pesto and Grilled Corn Kosher salt 1 pound orzo pasta 2 ears corn, shucked and silks removed 1 tablespoon extra-virgin olive oil 12 ounces frozen artichoke hearts, thawed (about 3 cups) 3/4 cup extra-virgin olive oil 1/2 cup walnut halves, toasted (see Cook's Note) 1/2 cup fresh oregano leaves 1/2 cup fresh flat-leaf parsley leaves 1/4 cup fresh lemon juice 1 clove garlic, smashed Zest of 1 large lemon 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups cherry tomatoes, halved (about 28) 1 1/2 cups grated Parmesan Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl. For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth. Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve. Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Cool completely before using.
Cranberry Angel Food Cake 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 11/2 cups sugar 1 1/8 cup sifted cake flour 1 teaspoon pure vanilla extract 1 tangerine or orange, zested 1 cup fresh or thawed frozen whole cranberries Glaze, recipe follows 2 tablespoons tangerine or orange juice 2 tablespoons cranberry juice 1 tablespoon egg whites 1 1/2 cups confectioners' sugar Instructions: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan. Glaze: Stir the ingredients together until smooth. Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.
Potato with Mozzarella 2 cups bread crumbs 1/2 cup olive oil Salt and pepper 5 pounds baking potatoes, like russets 2 cups shredded mozzarella 1/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees. In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper. Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan. Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.
Lobster Roll with Yuzu Cashew Dipping Sauce 1 package rice paper wrappers Cooked lobster meat Basil leaves Granny Smith apples, julienned Enoki Mushrooms Baby cucumbers with flowers (if available) Yuzu Cashew Dipping Sauce, recipe follows 1/4 cup sweet soy sauce 1/4 cup teriyaki sauce (recommended: Kikkoman) 2 tablespoons yuzu 2 tablespoons fish sauce 2 tablespoons sesame seed oil 2 tablespoons salad oil 2 tablespoons rice wine vinegar 1 teaspoon finely minced kaffir lime leaf 2 teaspoons finely chopped cilantro leaves 1 cup unsalted cashews, lightly toasted and chopped Instructions: Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top. Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce. Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.
Stuffed Creole Flying Fish with Cou-Cou Stuffed Creole Flying Fish 3 flying fish 2 ounces. julienne of the following: pineapple, mango, coconut, onion, sweet peppers, and celery 5 leek leaves 1-ounce vegetable oil 6 ounces julienne tomatoes White wine 1 cup fish stock 6 ounces tomato juice 2 pounds tomato paste Instructions: Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.;
Candy Cane White Chocolate Fudge 4 cups marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch of kosher salt 3 cups white chocolate chips (about 18 ounces) 1 teaspoon pure vanilla extract 3 candy canes, crushed (about 1/4 cup) Instructions: Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.
Smoked Pink Salmon Sushi 1 frozen pink salmon fillet, with the skin on Canning and pickling salt Brown sugar 1 lemon Gari (Japanese-style pickled ginger) 1 1/4 cups water 1 cup white, short grain rice 2 tablespoons sweet rice vinegar 1 teaspoon salt Instructions: Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight. Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture. Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice. Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.
Kids Can Bake: Tomato-Basil Focaccia Bread 2 teaspoons sugar One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1 cup red and yellow cherry tomatoes, halved Flaky sea salt, for sprinkling 1/3 cup grated Parmesan Handful of torn fresh basil leaves Instructions: Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the kosher salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a work surface dusted with all-purpose flour, and knead until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch the dough and pat it to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Scatter the tomatoes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover it, generously drizzle with oil and sprinkle with sea salt. Bake until the bread is golden brown and the tomatoes are soft and juicy, 20 to 25 minutes. Sprinkle the Parmesan over the top as soon as the bread comes out of the oven. Let cool on the baking sheet on a cooling rack. Top with the basil, and serve warm or at room temperature.
Caribbean Bruschetta with Shrimp and Scallops 2 ounces extra-virgin olive oil 12 pieces thinly sliced French bread 9 tomatoes, seeded and diced 3 limes, juiced 2 tablespoons balsamic vinegar 1/2 tablespoon sugar 1/2 Spanish onion, sliced 1/2 radicchio, thinly sliced 1/2 ounce assorted mushrooms (button and shiitake) Salt and freshly ground black pepper 2 cloves garlic, minced 6 slices bacon, chopped and cooked 1/2 cup freshly chopped cilantro leaves 6 large shrimp 6 large scallops Crushed red pepper flakes, to taste 2 tablespoons freshly sliced green onion Instructions: Preheat oven to 400 degrees F. Drizzle olive oil over bread and toast lightly in the oven. In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine. In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool. Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro. Preheat grill to high. Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half. Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.
Catalan Toasts 1 ripe beefsteak tomato 6 thick, bias cut, slices baguette 2 garlic cloves Extra-virgin olive oil Kosher salt 6 slices serrano ham Instructions: Preheat the grill to medium. Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp. Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve. Cinchy!
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream 2 cups sweetened flaked coconut 1 1/2 cups water 1 tablespoon granulated sugar 3/4 cup sweetened flaked coconut 3/4 cup whole milk 3/4 cup unsweetened coconut milk 1/2 vanilla bean, seeds scraped 4 large egg yolks 1/3 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons coconut rum (recommended: Malibu) 1/2 teaspoon pure vanilla extract 3/4 cup coconut custard (recipe above), cold 3/4 cup very cold heavy cream 3 stick unsalted butter, softened 1/3 cup confectioners' sugar 3/4 cup coconut custard (recipe above) (cold) Pinch fine sea salt 2 tablespoons softened butter, for pans 2 1/4 cups cake flour, plus more for pans 1 cup whole milk, at room temperature 6 large egg whites, at room temperature 1 vanilla bean, split and seeds scraped 1/2 teaspoon pure vanilla extract 1 3/4 cups granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon fine sea salt 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold Instructions: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer. Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool. Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours. Combine the custard and cream in a bowl and whip until soft peaks form. Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth. Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper. Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl. In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes. Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake. Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Kalbi Bun 1 medium yellow onion, coarsely chopped 5 large cloves garlic 1 pound boneless beef (ribeye or prime chuck), sliced 1/8-inch thick 1 cup soy sauce 2 tablespoons brown sugar 2 tablespoons cider vinegar 1 tablespoon corn syrup 1 tablespoon sugar 1 teaspoon sesame oil One 1-inch piece ginger, pureed Splash of cola Splash of apple soda 2 tablespoons cooking oil 8 frozen gua bao buns Spicy Aioli, recipe follows 2 cups mixed baby greens, for serving Tempura Onions, recipe follows 1 cup mayonnaise 1 cup your favorite hot sauce (recommended: sriracha) 1/2 cup sour cream 1/4 cup corn syrup 1/4 cup sambal (chile-garlic paste) 2 tablespoons honey 2 tablespoons toasted sesame oil 4 cloves garlic, pureed 2 cups cooking oil 1 cup buttermilk Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3/4 cup tempura flour 1/2 cup cold lemon-lime soda, such as Sprite 1/2 medium yellow onion, cut into 1-inch-thick rings or strips Instructions: Puree the onions and garlic in a food processor until smooth, adding a splash of water if needed. Pour the puree over the beef and let sit it at room temperature for 45 to 60 minutes. (This step is to tenderize the meat. If you are worried about leaving meat out, place it in the refrigerator for 2 hours.) Whisk the soy sauce, brown sugar, vinegar, corn syrup, sugar, sesame oil, ginger, cola, apple soda and 1/2 cup room temperature water until well incorporated. Pour the mixture over the beef and marinate in the refrigerator for 24 hours. Set a skillet over high heat and get the oil scorching hot. Drop in the beef and listen for a sizzle when it hits the pan. (We are looking for a sear on the bottom, so do not touch the meat for first 2 minutes; let the pan do the work.) Once the edges of the meat are brown, mix it up while scraping the browned bits off the bottom of the pan. Cook until the meat juices have reduced by half and been absorbed into the beef, about 10 minutes. Set up a steamer and steam the frozen gua bao buns until they have a soft, pillow-like texture, 3 to 5 minutes. Carefully open the steamed buns and drizzle some spicy aioli inside. Add a layer of baby greens and then, with a spoon or tongs, place the beef on top of the greens. Garnish the beef with tempura onions. Mix the mayonnaise, hot sauce, sour cream, corn syrup, sambal, honey, sesame oil and garlic in a bowl. Whisk until smooth. (Add half the amount of hot sauce and double the sour cream for milder heat.) Heat the oil in a pot to 350 degrees F for frying. Season the buttermilk with salt and pepper and set aside. Whisk the tempura flour, sprite, and 1/4 cup ice-cold water to get a pancake batter consistency. Dip the onions in the buttermilk, then coat them with the batter. Fry the onions until amber brown, then drain on a paper towel-lined plate. Season lightly with salt and pepper.
The Best Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons fine salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract or vanilla bean paste One 12-ounce bag semisweet chocolate chips (about 2 cups) Instructions: Sift the flour, salt, baking powder and baking soda into a large bowl. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch. Bake until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper again if necessary and repeat the scooping and baking process with the remaining dough.
Tomato Feta Pasta Salad 1/2 pound fusilli (spirals) pasta Kosher salt Good olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound good feta cheese, medium-diced 6 sun-dried tomatoes in oil, drained and chopped 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed flat-leaf parsley, chopped Instructions: Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Polar Expretzel Cooking spray 3 cups vanilla wafer cookies (about 45) 1 1/4 cups salted mini pretzels 4 cups cold heavy cream 3/4 cup confectioners' sugar 1 cup dulce de leche or caramel sauce Instructions: Coat an 8-inch-square baking dish with cooking spray and line with plastic wrap, leaving an overhang on all sides. Combine the vanilla wafers and pretzels in a large zip-top bag; crush with a rolling pin until you have coarse crumbs with some large pieces. Transfer to a medium bowl. Beat 2 3/4 cups heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle in 1/2 cup confectioners' sugar and continue beating until just stiff, about 1 more minute. Mix 1/2 cup of the whipped cream and 3/4 cup dulce de leche in a small bowl, then fold the mixture back into the remaining whipped cream until combined. Mix 2 cups of the dulce de leche whipped cream into the cookie-pretzel crumbs. Spread half of the remaining dulce de leche whipped cream in an even layer in the prepared dish. Drop spoonfuls of the cookie-pretzel mixture on top and gently smooth with an offset spatula or your fingers. Top with the remaining dulce de leche whipped cream and smooth the top. Cover with plastic wrap and refrigerate at least 8 hours or overnight. Uncover and invert onto a platter; remove the plastic. Beat the remaining 1 1/4 cups heavy cream with a mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle in the remaining 1/4 cup confectioners' sugar and beat until stiff peaks form, about 2 more minutes. Spread on top of the cake. Put the remaining 1/4 cup dulce de leche in a microwave-safe measuring cup; microwave until pourable, 20 to 30 seconds. Drizzle over the cake. What do you think this rolled crepe should be called? Let us know; you must use the entry form in order to be considered.
Tartar Sauce 1 cup mayonnaise 1/4 cup grated onion 1 tablespoon pickle relish 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 diced anchovy Instructions: Combine all ingredients in small mixing bowl. Mix well. Store in refrigerator.
Paper Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 cup buttermilk 24 paper cups (recommended: Dixie) 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet. Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes. Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. Let cakes cool in the pan, and then frost while still in the cups.
Bittersweet Chocolate Ice Cream 6 ounces bittersweet chocolate, roughly chopped 1 cup whole milk 1/2 cup sugar 6 large egg yolks 1 3/4 cups cold heavy cream 2 teaspoons vanilla extract Instructions: Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside. Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight. Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
Poached Shrimp 2 teaspoons sea salt 2 lemons, halved, plus more for serving 3 bay leaves 1 handful fresh thyme leaves 1 handful fresh flat-leaf parsley 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil) 2 pounds jumbo shrimp, with shells, heads, and tails on Bloody Mary Cocktail Sauce, recipe follows 4 ripe tomatoes, coarsely chopped 2 celery stalks, coarsely chopped 1 medium onion, coarsely chopped 1/2 cup ketchup 2 tablespoons grated fresh or prepared horseradish 1 lemon, juiced 2 teaspoons hot sauce 1 tablespoon Worcestershire sauce 1 shot pepper vodka 1 teaspoon celery seed Sea salt and freshly ground black pepper Instructions: Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics. Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar. Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
GZ's Mulled Cider 6 cups apple cider 1 cup fresh cranberries 1 cup sliced ginger 1 small pinch red chile flakes 3 star anise 2 cloves 2 allspice berries 1 orange, sliced 6 cinnamon sticks Dark rum, for serving, optional Instructions: Combine the apple cider, cranberries, ginger, red chile flakes, star anise, cloves, allspice, orange slices and 2 of the cinnamon sticks in a medium pot. Bring to a simmer and cook for 5 minutes. Turn off the heat and allow the cider to sit for 5 minutes. Strain the cider to remove the spices. If desired, put 1 ounce dark rum in each of 4 large mugs. Divide the cider among the mugs and garnish with the remaining cinnamon sticks.
Smoked Scamorza, Spinach and Pancetta Pizza 4 ounces thinly sliced pancetta, chopped 5 ounces baby spinach, chopped 3 tablespoons flour One 16-ounce ball pizza dough 8 ounces smoked scamorza cheese or smoked mozzarella, grated 1 tablespoon extra-virgin olive oil 4 eggs, at room temperature Instructions: Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access. Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside. Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve.
Blueberry Buttermilk Cheesecake Ice Cream 9 cups sweet cream ice cream base* 2 teaspoons vanilla 1/4 teaspoon lemon concentrate 3 cups buttermilk 6 1/2 ounces high-quality cheesecake chunks 3 1/2 ounces graham cracker pieces, broken 10 1/2 ounces blueberry sauce Instructions: Put the ice cream base in a 1-gallon container. Add the vanilla, lemon concentrate, and buttermilk and stir to combine. Freeze until the mixture forms a peak, about 10 minutes. After freezing, fold in the cheesecake and graham cracker pieces. Then swirl in the blueberry sauce. Let harden thoroughly in the freezer before serving, approximately 12 hours in a home freezer. You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.
Chocolate Chip Biscookie 1 1/4 cups whole wheat pastry flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1/4 cup almond meal 1/4 cup mini chocolate chips or chopped regular-size chocolate chips 1/4 cup pecans, finely chopped Instructions: Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside. Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix. Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans. Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes. Reduce the oven temperature to 300 degrees F. Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely. Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.
Chicken Thighs with Wilted Cabbage and Apples 8 bone-in, skin-on chicken thighs (about 2 pounds) 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 small head red or green cabbage, thinly sliced 1 green or red apple, cored, halved and sliced 1/4 cup low-sodium chicken broth 2 tablespoons red wine vinegar 1 tablespoon packed light brown sugar 1/2 cup fresh flat-leaf parsley leaves Instructions: Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more. While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper. Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.
Mashed Potatoes with Spinach and Cheese 4 pounds russet or baking potatoes, peeled 1/4 pound bacon, diced 4 cups (packed) stemmed washed spinach leaves 1 cup good veal stock or heavy cream Approximately 1 cup freshly grated Parmesan cheese Salt and freshly ground black pepper Instructions: Dice the potatoes coarsely and boil them until tender. While the potatoes are boiling, render the bacon slowly. When it starts to brown add the spinach, raise the heat and evaporate all of the liquid. Drain the potatoes and mash them with stock or heavy cream until you have the desired consistency. Fold in spinach and bacon and add cheese to taste. Season with salt and pepper. Reheat leftovers in a microwave oven or in a double boiler.
Easy Bananas Foster 2 tablespoons unsalted butter, room temperature 2 bananas, sliced 1/3-inch thick 1/4 teaspoon ground cinnamon 1 cup dulce de leche or your favorite caramel sauce Vanilla ice cream, for serving Mini chocolate chips, for serving Instructions: In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or until beginning to brown. Flip the bananas with a rubber spatula and brown them slightly on the reverse side. Sprinkle with the cinnamon and cook for another 30 seconds, stirring occasionally. Gently mix in the dulce de leche; simmer for 1 minute, then set aside to cool a bit. Serve over ice cream, with mini chocolate chips sprinkled over the top.
Family-Style Chicken \Pot\ Pie 4 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon salt 2 cups (4 sticks) unsalted butter, cold and cut into small chunks 3/4 cup ice water, plus more if needed 1 (4 to 5 pound) free range whole chicken 3 carrots, cut in 2-inch pieces 3 celery stalks, cut in 2-inch pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour Sea salt and freshly ground black pepper 4 carrots, cut in 1/2-inch circles 1 cup pearl onions, peeled, about 3/4 pound 1 cup fresh sweet peas, about 1 pound 1 garlic clove, chopped Leaves from 8 fresh thyme sprigs Needles from 1 fresh rosemary sprig, chopped Juice of 1/2 lemon 1 egg mixed with 3 tablespoons of water, for egg wash Coarse salt Instructions: To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.) To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done. To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down. Preheat the oven to 400 degrees F. Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the \free\ dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.
Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce 2 (6-ounce) pieces boneless, skinless chicken breast Salt and freshly ground black pepper 4 thin slices provolone cheese 4 thin slices prosciutto cotto 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained 1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock or vegetable stock 1 tablespoon Dijon mustard 1/2 lemon, zested and juiced 1/4 cup chopped, flat-leaf parsley, a handful Instructions: Halve the chicken breasts horizontally separating each into 2 cutlets. Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets. Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands. Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
Raspberry Lemonade 1.5 oz. Smirnoff Raspberry Flavored Vodka 3 oz. lemonade Instructions: Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka. Top with lemonade. Garnish with lemon twist.;
Creamy Rice Pudding 1 3/4 pints rich milk 10 cardamom pods 3 tablespoons finely ground rice 6 to 7 tablespoons sugar 4 tablespoons slivered, blanched almonds 2 tablespoons finely slivered, finely chopped unsalted pistachios Instructions: Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.
Hazelnut and Arugula Pesto 1/3 cup lightly toasted hazelnuts 3 cups loosely packed arugula 1 teaspoon chopped garlic Kosher salt 1/4 cup coarsely grated Parmesan 1/4 cup coarsely grated Pecorino-Romano 1/2 cup extra-virgin olive oil 1 teaspoon lemon zest Instructions: Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.
Grana Padano \Ice Cream\ 2 cups whipping cream 1 cup grated Grana Padano or Parmigiano-Reggiano cheese 4 tablespoons premium aged balsamic vinegar Instructions: Combine the cream and cheese in a large stainless steel bowl over a pot of simmering water. Whisk until the cheese melts and a smooth liquid texture forms. Strain the mixture through a fine sieve, discard any solids and pour into a deep baking dish. Let the mixture cool before placing it in the refrigerator for 8 to 10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls. Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar.
Hawaiian Opu (Stomach) Popper 1 dozen cherry tomatoes 1 gallon Kraft mayonnaise 2 pounds elbow macaroni, cooked until soft 1 cup lump crab meat 4 pounds new potatoes 1 cup sliced black olives 2 cups diced carrots, blanched 2 cups green peas, blanched 6 hard-boiled eggs, finely diced 2 tablespoons salt 1 tablespoon paprika (sweet) Instructions: The macaroni, potatoes, peas, carrots, and hard-boiled eggs are all cooked separately and cooled to room temperature. All ingredients are all combined in the biggest pot or bowl available and mixed by hand to blend thoroughly. Additional salt may be added following this if it is not tasty enough. Finish off by placing the salad in a huge serving tray and sprinkling paprika over the top. Surround with cherry tomatoes.
Punch Vieux 1/4 tablespoon cane sugar syrup 1-ounce Dark Martiniquan or Guadeloupean rum Instructions: Place the sugar syrup in a small wine glass, add the rum, and stir with a swizzle stick.
Apple Bread Pudding with Caramel Dessert Sauce Nonstick cooking spray or butter, for greasing 2 cups heavy cream 2 cups whole milk 3/4 cup light brown sugar 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 teaspoon vanilla extract 9 large egg yolks 3 1/2 cups Granny Smith apples, peeled and chopped 3/4 cup pecans, chopped and toasted 1 loaf challah bread, cut or torn into 1-inch pieces (preferably stale) Caramel Dessert Sauce, recipe follows Vanilla ice cream, for serving 3/4 cup sugar 1/2 cup (1 stick) unsalted butter 1/2 cup buttermilk 1 tablespoon light corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch salt Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter. In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside. Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream. In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.
Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts 2 to 3 tablespoons butter 2 medium Spanish onions, sliced 2 to 3 garlic cloves, minced 1 bottle Sakonnet Fume Vidal wine 5 to 6 celery roots, peeled and quartered 5 to 6 medium size Yukon gold potatoes, peeled and quartered Chicken broth or water, to cover 1 1/4 cups heavy cream Salt and white pepper Lemon juice, to taste 1 celery root, peeled and diced 2 medium size Yukon gold potatoes, peeled and diced 2 to 3 tablespoons vegetable oil 2 pounds medium size, dry packed sea scallops 3 to 4 Bartlett pears, peeled and diced 2 pounds chestnuts, roasted and coarsely crushed Pinch nutmeg 1 pound feta cheese or blue cheese, crumbled Crunchy bread or toast, accompaniment Instructions: In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste. Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside. Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat. Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside. Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast.
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic 2 cups water, eyeball it Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced Salt and pepper 4 hot red cherry peppers, chopped A splash of hot pepper juice 1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy) 1 egg 3 tablespoons butter, divided 3/4 cup milk 2 to 3 tablespoons finely chopped fresh rosemary leaves 4 slices prosciutto, chopped 1/2 cup honey Instructions: Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey.
Cheddar Bacon Wedge Salad 4 slices thick-cut bacon 1 cup mayonnaise 1/2 cup buttermilk 1/2 cup sour cream 1 clove garlic, pressed 1/2 teaspoon distilled white vinegar 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1 head iceberg lettuce 1/2 cup grated sharp Cheddar or Cheddar-Jack Instructions: In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool. In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth. Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges. Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.
Maple Shake 2/3 cup low-fat milk (1/2 cup if adding vodka) 2 cups butter pecan light ice cream 2 tablespoons maple syrup 1 teaspoon almond extract 2 shots vanilla vodka, optional Instructions: Combine all ingredients in a blender. Blend for 1 minute, until smooth. Pour into glasses and serve with straws.
Lamb Shank Stew with Russet Potato Top 1 cup all-purpose flour Kosher salt and freshly ground black pepper 3 lamb shanks (about 8 ounces each), cut in 1/2 Extra-virgin olive oil 4 cloves garlic, chopped 4 large carrots, cut into coins 1 large onion, cut into chunks 1 bay leaf 1/4 bunch thyme 2 cloves 3/4 bottle (750ml) red wine 1 quart low-sodium beef stock 1 cup barley 6 large russet potatoes Parsley sprigs, for garnish 10 cloves garlic, minced 1 tablespoon olive oil Kosher salt 1/2 bunch flat-leaf parsley, leaves chopped 1 stick unsalted butter Instructions: Preheat oven to 350 degrees F. Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours. While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise. After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter. Serve the stew garnished with parsley sprigs.
Grilled Heirloom Tomato Caprese Salad 4 heirloom tomatoes 12 ounces fresh mozzarella cheese 1 tablespoon olive oil, plus additional for oiling grates Kosher salt and freshly ground black pepper 1/4 cup balsamic vinegar 2 tablespoons brown sugar 1 tablespoon honey 1 bunch fresh basil leaves Instructions: Slice the tomatoes and mozzarella into 1/4-inch-thick slices. Prepare a grill for cooking over medium heat. Drizzle the tomato and mozzarella with olive oil and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the tomato, flipping once, for a couple of minutes on each side. Whisk together the vinegar, sugar and honey in a small bowl until well combined. Sprinkle with salt and pepper to taste. Layer the salad by alternating tomato, basil and mozzarella. Drizzle with the balsamic mixture and serve.
Salad Olivier 6 eggs 6 white potatoes 2 boneless skinless chicken breast halves4 whole pickles, shredded, plus extra pickle slices for decorating One 14.5-ounce can green peas 1 tablespoon salt 1 tablespoon black pepper 1 1/2 cup mayonnaise, plus more for serving 1/3 cup fresh dill, chopped
Scallops Bonne Femme and Spinach with Crispy Prosciutto 5 tablespoons extra-virgin olive oil, divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1 or 2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3 to 4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1 cup plain bread crumbs 1 clove garlic, cracked from skin Handful parsley leaves, chopped 1 pound triple washed spinach, stems removed Instructions: Place oven rack at center of oven and preheat broiler. Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
Clementine Margarita 6 clementines or 4 oranges, zested and juiced or 2 cups juice 1/2 cup water 1/2 cup sugar, plus 2 tablespoons 2 limes, 1 juiced and 1 cut into slices, for garnish 6 ounces tequila, optional 4 drops yellow food coloring 2 tablespoons kosher salt Instructions: In a small saucepan, combine the clementine zest with 1/2 cup of water and 1/2 cup of sugar. Bring the mixture to a boil over medium heat until the sugar has dissolved, then turn off the heat and let cool. Combine the juice from the clementines, the juice of 1 lime and the cooled simple syrup in a large pitcher. Stir to combine. Add tequila, if desired. In a resealable bag combine the remaining 2 tablespoons of sugar with the food coloring. Shake and massage the bag to combine the food coloring with the sugar. On a flat plate, combine the colored sugar and salt and spread evenly across the plate. Dip the rims of 4 margarita glasses in water and then in the sugar mixture. Fill the glasses with ice and evenly distribute the margaritas among the glasses. Garnish with slices of lime and serve.
Caprese Chicken with Pomegranate Glaze 2 cups pomegranate juice 2 boneless, skin-on chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons olive oil, plus more for drizzling 2 heirloom tomatoes, sliced 1/4-inch-thick 8 ounces fresh buffalo mozzarella, sliced 1/4-inch-thick 1/4 cup crushed pistachios Fresh basil leaves (baby leaves work best), for garnish Smoked sea salt, for finishing Instructions: Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool. Meanwhile, preheat oven to 300 degrees F. Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes. Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.
Mini Crab Cakes with Mustard Creme Fraiche 1/4 cup creme fraiche 1 tablespoon whole-grain mustard 1 teaspoon Dijon Mustard 1/8 teaspoon seafood seasoning, such as Old Bay 2 slices white sandwich bread 1 pound jumbo lump crabmeat, picked through for bits of shell 1/4 cup mayonnaise 1 tablespoon lemon zest, plus lemon wedges, for serving 1 teaspoon Worcestershire sauce 1/2 teaspoon seafood seasoning, such as Old Bay 1/8 teaspoon cayenne pepper 2 scallions, finely chopped Kosher salt and freshly ground black pepper 1 large egg, beaten 3 tablespoons unsalted butter 1 tablespoon chopped chives, for garnish Instructions: For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve. For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set. Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side. Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
Cilantro-Infused Chicken Sandwiches 1/2 cup fresh cilantro leaves 5 tablespoons olive oil 1/4 teaspoon kosher salt 1 grilled chicken, reserved from Day 1 1 large loaf French bread Grilled vegetables, reserved from Day 1 2 large tomatoes, sliced 1 (10-ounce) bag potato chips Spinach and Citrus Salad, recipe follows 1 (10-ounce) bag small spinach leaves, triple-washed 1 orange, sectioned Balsamic vinaigrette, store bought Instructions: In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth. Cut the chicken meat off the bones and reserve bones for Day 3. Split the bread lengthwise and drizzle each half with the cilantro oil. Layer the grilled vegetables, sliced tomatoes, and chicken meat on the bottom half of the bread. Top with the second length and cut the sandwich into 4 pieces. Serve with potato chips and the Spinach and Citrus Salad. Combine spinach with orange sections. Toss with bottled balsamic vinaigrette dressing.
Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula 1/2 cup extra-virgin olive oil, plus 2 tablespoons 2 cups panko bread crumbs Kosher salt and freshly ground black pepper 3 cloves garlic, slivered 1 teaspoon dried red pepper chili flakes 1 lemon, zested and juiced 1 pound angel hair pasta 6 cups lightly packed wild arugula (Israeli if possible) 1/2 cup grated Parmigiano-Reggiano Instructions: In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside. Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat. In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.
Ratatouille, Second Time Around Half of Protean Ratatouille, recipe follows Lemon zest and juice to taste Salt and crushed red pepper Washed lettuce leaves, torn into bitesized pieces Cans of tuna fish or strips of smoked chicken breast Slivered pitted cured black olives Basil chiffonade 2/3 cup extra virgin olive oil 4 red bell peppers, cored, seeded and cut into fine julienne 2 onions, finely sliced (3 medium size) 2 pounds of egg plant, scrubbed clean 4 cloves garlic, finely sliced 28 ounces can plum tomatoes, drained and chopped (or 8 vine ripened tomatoes, peeled and seeded and chopped) 1 teaspoon dried thyme or sprigs of fresh thyme 2 medium zucchini (1 pound), scrubbed clean 2 medium yellow squash (1 pound), scrubbed clean Salt and freshly ground black pepper Instructions: Bring the ratatouille out of the fridge to bring back to room temperature. Perk up and change the flavor with lemon zest and lemon juice, salt and pepper. On each dinner plate make a wreath of washed, torn lettuce leaves Make an inner wreath of ratatouille, leaving some room in center of plate for tuna or chicken. Garnish with black olives and basil chiffonade. Heat olive oil in a large heavy enamellined casserole. Add peppers and onions and saute for a minute to get them cooking. Reduce heat to low, cover and simmer very gently until vegetables are tender, about 10 minutes. Don't let olive oil get too hot or you will change the flavor. While these are cooking, cut eggplant into 3/4inch chunks. When peppers and onions are tender, add the garlic, eggplant, tomatoes and thyme and simmer over low heat for 30 minutes. While this is cooking cut zucchini and yellow squash lengthwise into halves or quarters, depending on how thick they are. Remove seeds with a spoon, then cut into 3/4 inch lengths. After 30 minutes of stewing eggplant, add zucchini and squash to stew, cover and simmer, over very low heat until all the vegetables are tender, about 20 minutes ( you can simmer for another 30 to 40 minutes for more meltingly tender vegetables). Strain the stew through a sieve and return juices back to casserole. Reduce the juices over medium heat until they begin to sizzle in the olive oil. Return this to the stew, season well to taste with salt and pepper. Divide ratatouille into two portions to proceed.
Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce 1 (12-ounce) bottled or canned beer 2 tablespoons crab boil 3 cloves garlic, peeled and crushed 2 pounds shrimp, heads removed with shells on 1 tablespoon Essence, recipe follows Kicked Up Cocktail Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 cup ketchup 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 2 tablespoons drained, prepared horseradish 1/2 teaspoon hot sauce Pinch salt Pinch freshly ground black pepper Instructions: In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place. In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking. Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Mix all ingredients together and whisk well to combine.
Classic Pumpkin Cheesecake 1 1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons sugar 3 8-ounce packages cream cheese, at room temperature 1 1/2 cups sugar 1 15-ounce can pure pumpkin puree 1/4 cup sour cream 1 tablespoon pumpkin pie spice 2 teaspoons pure vanilla extract 1/2 teaspoon salt 4 large eggs, at room temperature, lightly beaten Whipped cream, for topping Instructions: Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles. Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it\u2019s set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight. Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
Meatloaf Sandwiches Nonstick cooking spray 1 tablespoon olive oil 1/2 medium yellow onion, diced (about 3/4 cup) 1 bay leaf 1 clove garlic, minced 1 medium red bell pepper, finely diced (about 1 cup) 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 2 pounds lean ground beef 2 large eggs, lightly beaten 3/4 cup dry breadcrumbs 1 tablespoon Worcestershire sauce 1 cup ketchup Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1 loaf thick-sliced white bread Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, then spray lightly with cooking spray. Heat the oil in a medium skillet over medium heat. Cook the onions, stirring, until translucent, 7 to 8 minutes. Add the bay leaf, garlic, bell pepper, parsley and thyme and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and let the onion mixture cool, then discard the bay leaf. In a large bowl, combine the beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 cup of the ketchup, the cooled vegetables, 2 teaspoons salt and 1 teaspoon black pepper. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meatloaf with the remaining 1/2 cup ketchup.?Bake until the meat loaf is firm, 1 to 1 1/2 hours. Let set for about 5 minutes before slicing. Slice into 8 pieces for thicker slices, 10 pieces for thinner slices. Spread mayonnaise on 16 to 20 slices of bread and make sandwiches with the meatloaf slices.
Tea Cookies 1 stick butter 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.
Herb and Potato Crusted Halibut with Cucumber Noodles and Zucchini Blossoms 6 large heirloom tomatoes, cored and chopped 1/2 English cucumber, peeled and chopped 1 clove garlic, smashed Kosher salt 1/2 cup fish sauce 1/2 cup rice wine vinegar 2 1/2 teaspoons sugar 1 teaspoon sambal 3 English cucumbers, peeled 2 sprigs thyme, stems removed and leaves chopped 1/2 bunch chives, thinly sliced 1/2 bunch flat-leaf parsley, stems removed and leaves finely chopped 1 cup instant mashed potato flakes Four 6-ounce halibut fillets, skin removed Kosher salt 2 large eggs, beaten with 1 tablespoon water Extra-virgin olive oil 2 cloves garlic, smashed 4 baby zucchini, diced 2 ears corn, kernels removed 3 large heirloom tomatoes, 2 sliced 1/2-inch thick and 1 diced Canola oil, for frying 1 cup all-purpose flour 1 cup white wine, plus more as needed 4 zucchini blossoms Micro basil, for garnish Instructions: For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices. For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside. For the fish: Preheat the oven to 350 degrees F. Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside. Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat. Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes. Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt. To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.
Creole Caesar Salad 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed 1 1/2 tablespoons extra virgin olive oil 1/2 teaspoon Angel Dust Cajun Seasoning (see below) Creole Anchovy Dressing 1 anchovy fillet 1 teaspoon minced garlic 1 large egg 2/3 cup vegetable oil 1/2 cup extra virgin olive oil 2 tablespoons Parmesan cheese 2 teaspoons Creole mustard 2 teaspoons freshly squeezed lemon juice 2 teaspoons freshly squeezed lime juice 1 teaspoon water 1/8 teaspoon Angel Dust Cajun Seasoning (see below) 1/8 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 pound romaine lettuce, washed and cut into bite-sized pieces Grated Parmesan cheese 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Instructions: To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad. To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use. In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
Soy Green Beans 12 ounces fresh green beans, trimmed 1/4 onion, julienned 2 tablespoons capers, drained 3 cloves garlic, chopped 3 tablespoons soy sauce 1 tablespoon vegetable oil Instructions: Preheat the oven to broil and line a baking sheet with aluminum foil. Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes. Servings: 4
Pots de Creme 9 ounces high-quality semisweet chocolate, chopped 1 1/2 cups whole milk 1 1/2 cups heavy cream 6 large egg yolks 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate) 1/4 teaspoon salt 1 tablespoon confectioners' sugar Instructions: Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
Mango Habanero Shrimp and Quinoa Packets 8 cups baby spinach 1 cup cooked quinoa 16 medium-sized raw shrimp, peeled and deveined 1 cup LA VICTORIA® Mango Habanero Salsa 1/4 cup chopped fresh cilantro 4 tsp extra-virgin olive oil Salt and freshly ground pepper Lime wedges, for serving Instructions: Heat oven to 400° F. Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking. Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA® Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper. Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed. To serve, carefully cut foil packets open. Serve with lime wedges.
Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce 2 large boneless, skinless chicken breasts Kosher salt 1/2 cup Dijon mustard 1/2 cup low fat plain yogurt 1 sleeve (about 25) saltine crackers, crumbled 1 cup toasted wheat germ 1/2 cup sliced almonds, toasted, optional Ranch Dipping Sauce, for serving, recipe follows 1 1/2 cups low fat yogurt 1 tablespoon garlic powder 1 1/2 teaspoons celery salt 2 shakes hot sauce (recommended: Tabasco) 2 tablespoons chopped Italian parsley leaves 2 tablespoons finely chopped chives Kosher salt Instructions: Preheat the oven to 425 degrees F. Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly. Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy. Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce. Combine all the ingredients in a bowl. Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!
\Monkey Rolls\: Banana Spring Rolls with Spiced Chocolate Sauce, Peanuts, and Toasted Coconut 1 cup chocolate syrup 2 tablespoons peanut butter 1/2 teaspoon chile powder 16 sheets (6-inch diameter) rice paper circles* (See Cook's Note) 4 cups warm water 4 bananas, halved lengthwise, and then across 1 cup toasted peanuts, chopped fine 1 cup toasted sweetened coconut threads Instructions: For the chocolate sauce mix in a medium size bowl the chocolate syrup with the peanut butter and chile powder. Place the water in a flat cake pan large enough to lay the rice paper sheets flat. Lay out 2 paper towels side by side. Soak rice paper sheets 2 at a time in the water for 1 minute then transfer to the paper towels with the sheets overlapping 30 percent. Cover with paper towels and continue until you have 8 sets of two-rice paper circles. In the center of the bottom 1/3 of the rice paper place 2 pieces of banana and liberally drizzle and sprinkle chocolate sauce, peanuts and coconut over the bananas. Fold over the edges and snugly roll them up in the shape of egg rolls. Place them seam side down on a plate and continue until you have 8 spring rolls. Serve them cut in 1/2 or whole.
Provencal Roast Beef Salad Sandwich 2 hard rolls 2 tablespoons chopped pitted black olives, tapenade, or black olive paste 2 teaspoons Dijon mustard Fresh lemon juice to taste Olive oil to taste 4 to 6 ounces thinly sliced roast beef Slivers of roasted red pepper or pimiento Sprigs of parsley Instructions: Split rolls in half and score them with a sharp knife to make craters for dressing to seep into. Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil. Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

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