Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Pantherfanz BBQ Pork Shoulder 1 (12 to 14-pound) Boston butt pork shoulder Old South State Paint, recipe follows Pantherfanz Red-Zone Dry Rub, recipe follows Flat beer, as needed Carolina Border BBQ Sauce, recipe follows 2 cups Dijon mustard 1 cup minced parsley leaves 1/2 cup dried rosemary leaves, crushed 1/4 cup coarsely ground black pepper 3/4 cup Spanish paprika 1/4 cup coarsely ground black pepper 1/4 cup salt 1/4 cup sugar 1/4 cup cocoa powder 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper 1 cup yellow mustard 1 cup apple cider vinegar 1/4 cup sugar 1/4 cup light brown sugar 1/4 cup water 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/2 teaspoons soy sauce 2 tablespoons butter Instructions: Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours. Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours. When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound. Mix all together and refrigerate in an airtight container. Mix all ingredients together and store in an airtight container. Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.
Creamy Matzo-Apple Kugel 2 tablespoons plus 2 teaspoons unsalted butter 4 McIntosh apples, peeled, cored, and cut into 3/4-inch slices, 1/4-inch thick 1/2 cup raisins 1/2 cup sliced blanched almonds 10 squares plain unsalted matzo 4 eggs, beaten 2 cups sour cream 1/2 cup whipped cream cheese 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt Softened butter for greasing pan Confectioners' sugar Instructions: Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside. Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl. Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly. Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.
Gin and Juice 1/2 teaspoon sugar 4 to 5 basil leaves, plus 1 sprig, for garnish 2 ounces gin 4 ounces Strawberry-Apple Juice, recipe follows Club soda, for serving 2 cups strawberries, tops removed 1 medium Red Delicious apple, peeled and cored Instructions: Add the sugar and basil leaves to an old-fashioned glass and muddle gently. Fill the glass with ice, add the gin and stir. Add the Strawberry-Apple Juice and stir. Top with club soda, garnish with the basil sprig and serve. Juice the strawberries, then the apple, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
Creole Cafe Brulot Peel of 2 lemons Peel of 1 orange 6-inch cinnamon stick, broken in half 10 whole cloves 6 teaspoons sugar 3/4 cup brandy 1/4 cup Mandarine Napolean liqueur 1/4 cup white Curacao 3 cups hot strong coffee made in the Creole manner Instructions: Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.
Prosciutto and Pita Triangles 2 pita bread slices 5 oz. chevre cheese 1 cup California seedless grapes, halved 3 oz. prosciutto ham, sliced into 1-inch strips 3 tablespoon fresh oregano leaves, chopped Instructions: Cut each pita bread into six triangular pieces. Mound 1 rounded teaspoon of cheese on each piece of pita. Arrange two or three grape halves on the cheese. Top with a slice of prosciutto ham and sprinkle with oregano. Garnish each with two grape halves. Nutritional Stats: Calories 66; Protein 4.1g; Fat 2.6; Calories from Fat 35%; Carbohydrate 6.8g; Cholesterol 7.8mg; Sodium 219mg.
Townline BBQ Sauce 1/4 pound butter 3/4 cup minced onion 1/2 cup minced garlic 2 lemons, zested 5 tablespoons freshly squeezed lemon juice 4 1/4 cups ketchup 1 cup tomato juice 3/4 cup light brown sugar 6 tablespoons molasses 1/2 cup Worcestershire sauce 1/2 cup chili powder 4 tablespoons white wine vinegar 1 1/2 tablespoons chipotle puree Pinch kosher salt Instructions: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.
Spicy Beer-y Bloody Mary 3/4 cup chilled tomato juice 1 teaspoon Worcestershire sauce 1/2 teaspoon prepared horseradish 1/4 to 1/2 teaspoon hot sauce, such as Tabasco 3/4 teaspoon chili powder 2 ounces vodka 1 ounce fresh lemon juice 1/4 teaspoon freshly ground black pepper 1 tablespoon Kosher salt One 12-ounce bottle chilled brown ale, such as Newcastle 4 Spanish olives 2 cornichons Special Equipment: 2 small, decorative skewers Instructions: Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer. From Food Network Kitchens
Duck and Potato Pierogies 1 cup sour cream 1 tablespoon kosher salt 2 eggs 4 cups all-purpose flour, or more as needed 1 quart kosher salt 1 quart sugar 1 quart light brown sugar 1 cup sumac 6 duck legs 6 tablespoons juniper berries, crushed 1/2 cup garlic cloves, crushed 1 bunch or 4 ounces fresh thyme 2 quarts schmaltz 2 carrots, cut into quarters 2 large stalks celery, cut into quarters 1 large yellow onion, cut into quarters 2 bay leaves 1 tablespoon whole mixed peppercorns 5 large russet potatoes, peeled and cubed Kosher salt 1 cup thinly sliced green onions (green part only) 3 tablespoons cornstarch Pierogi Sauce, recipe follows 8 to 9 Roma tomatoes, quartered 4 tablespoons olive oil 1 tablespoon chopped garlic 1 tablespoon kosher salt 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 1 teaspoon coarse ground pepper 1/2 cup tomato paste 1/4 cup reserved duck fat 3 cups quartered button mushrooms 3 cups quartered shiitake mushrooms 2 cups carrots, cubed and blanched until tender in reserved stock 1 cup celery, cut into 1/2-inch segments and blanched until tender in reserved stock 1 cup yellow onion, diced and blanched until soft in reserved stock 1 quart duck stock Instructions: For the pierogi dough: Add sour cream, salt, eggs and 1 cup water to a 4-quart or larger mixer with a dough hook attachment. Mix on medium to low speed until thoroughly combined. Turn speed to low and slowly add the flour in 1-cup increments. Push down dough on sides of the bowl with a rubber spatula. Allow each cup to thoroughly mix in before adding the next cup. Add last cup slowly. Dough should begin to pull away cleanly from the sides and bottom of the bowl. If it doesn't, slowly add more flour until it does. If your dough is too dry, add a little water to moisten. Once dough pulls away cleanly from the sides and bottom of the bowl, allow the dough hook to knead the dough until lightly tacky and soft, about 4 minutes. Wrap dough in plastic wrap and refrigerate for at least 3 hours or up to overnight. For the duck confit: Mix salt, both sugars and sumac in a large mixing bowl by hand until thoroughly combined. Pat dry duck legs and rub with crushed juniper berries and crushed garlic. Set legs aside. Cover the bottom of a deep-walled baking dish large enough to hold the legs in a single layer with 1 quart of the salt-sugar mixture, ensuring that the bottom of the dish is covered (add more mixture if necessary). Put half of the fresh thyme sprigs down on top of the mixture. Snugly fit the rubbed duck legs in the mixture in a single layer. Cover with any remaining garlic or juniper berries that may have fallen off during placement. Cover the duck legs with the remaining fresh thyme. Pack with remaining salt-sugar mixture until meat of the dug legs is completely covered. Cover with plastic wrap and refrigerate for 24 hours. Remove duck legs from refrigerator and gently rinse each leg over a sink running cold water. Pat dry with paper towels and set aside. Place duck legs in a pot on stovetop and cover with schmaltz. Simmer on low heat until the meat pulls easily from the bone, about 2 hours. Pull duck legs from pot and allow to cool. Reserve oil. Pull the meat from the bone and rough chop the duck leg meat. Reserve the bones. For the duck stock: Place reserved bones in a 4- to 6-quart stockpot with the carrots, celery and onion. Add enough water to cover the bones and vegetables (about 4 quarts), then add the bay leaves and peppercorns. Bring just to boil and immediately adjust heat to low. Allow to simmer on low for 3 to 4 hours. Strain off bones and vegetables, reserving the dug leg stock. For the pierogies: Cover potatoes with 1 quart duck stock or enough stock to cover. Bring potatoes to a boil, then immediately lower heat to medium. Simmer the potatoes until they are fork tender, about 20 minutes. Strain and spread on a sheet tray. Sprinkle potatoes with 1/2 tablespoon kosher salt and allow to cool. Place potatoes and chopped duck leg meat in a mixing bowl. Add 1/4 cup reserved oil from the duck leg confit and fold in green onions. Taste filling and adjust seasoning if necessary. Remove dough from refrigerator and allow to rest at room temperature for 15 minutes. Unwrap and quarter the dough with a bench scraper. Cover the remaining 3 quarters of dough with a towel while you work on the first quarter. Roll the dough on a floured surface into an even sheet about 1/8-inch thick. Cut out dough discs using a 3- to 4-inch biscuit cutter. Combine cornstarch and 1 cup water in a bowl. Moisten each disc with a thin layer of the cornstarch slurry. Place a heaping tablespoon of filling into the center of each disc. Gently pick up each disc by the sides, then pinch the dough around the filling. Pinch dough closed, sealing the filling inside. Place filled pierogies on a generously-floured sheet tray. Bring large pot of salted water to a boil. Working in batches, gently place the pierogies in the boiling water. Return water to a boil and allow pierogies to boil until floating and warmed through, 10 to 15 minutes. Pull pierogies from the water and allow to dry slightly. (At this point you may refrigerate or freeze any pierogies you aren't planning on using.) Prepare a saute pan over medium-high heat with 2 tablespoons of the reserved oil from the duck leg confit. Carefully fry the pierogies until the sides are light brown and crusty. Serve with Pierogi Sauce. For the roast tomato ketchup: Preheat the oven to 350 degrees F. Toss tomatoes with oil, garlic, salt, basil, oregano and pepper and place on a sheet tray. Roast until tomatoes are half their size and browned, about 1 hour. Puree tomatoes and any remaining liquid in a food processor with tomato paste until smooth. Store in an airtight container in the refrigerator. For the sauce: Prepare a large saucepan at medium-high heat. Add duck fat to saucepan. Saute mushrooms in saucepan until browned, 15 to 20 minutes. Add 3 tablespoons roast tomato ketchup (save the remainder for another use) and lightly brown the ketchup, 3 minutes. Add blanched carrots, celery, onion and duck stock. Bring to a boil, then simmer over medium heat until reduced by half. Season to taste.
Baked Parm Green Bean Fries 1 large egg 1/2 cup grated Parmesan 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 8 ounces green beans, stem ends removed Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Beat the egg in a shallow dish with 1 tablespoon water. In another shallow dish, stir together the Parmesan, garlic powder and some salt and pepper. Dip the green beans first in the egg mixture, rolling them to fully coat. Using a fork, gently transfer the green beans to the cheese mixture and roll to evenly coat them on all sides with the cheese. Transfer the green beans to the prepared baking sheets, making sure the beans are in a single layer and not touching. Bake until golden brown and crisp-tender, about 10 minutes.
Deviled Egg Salad Club Sandwich 8 slices thick-cut bacon 8 large eggs 1/2 cup mayonnaise 1/4 cup finely chopped sweet onion 3 tablespoons sweet relish 1 tablespoon Dijon mustard 1/2 teaspoon paprika 1 celery stalk, very finely chopped Kosher salt and freshly ground black pepper 12 slices white bread, lightly toasted About 4 leaves green-leaf lettuce, torn in half 2 medium tomatoes, sliced Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half. Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop. Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper. Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.
Filled Star Cookies 2 cups Crisco® All-Vegetable Shortening 1 cup sugar 1 1/2 tsps. vanilla extract 3 large egg yolks 1/3 cup orange juice 4 1/2 cups Pillsbury BEST® All Purpose Flour 1/2 tsp. salt Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves Powdered sugar Instructions: BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight. HEAT oven to 350 degrees F. ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use. BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.
Homemade Yogurt 1 quart milk 1 cup half and half 1 tablespoon plain yogurt Instructions: Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk. Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
Crunchy Pork Chops with Tangy Dipping Sauce ¼ cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon soy sauce 1 large egg ¼ cup flour 1 cup panko breadcrumbs 4 (½-inch-thick) boneless center-cut pork chops (1 pound) Salt and pepper Canola oil, for frying Instructions: 1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve. 2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients. 3. Fill a large, heavy skillet with oil to a depth of ¼ inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce. 4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox® Disinfecting Wipes. Rinse hands once complete. Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
Thukpa 2 large tomatoes, coarsely chopped 1 1-inch piece fresh ginger, peeled with a spoon 4 garlic cloves, peeled 3 serrano chiles 2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 pound boneless, skinless chicken thighs 2 quarts chicken stock 1 large carrot, peeled and coarsely chopped 2 red, yellow or orange bell peppers, coarsely chopped 1 cup coarsely chopped green beans 1 can (8 ounces) bamboo shoots, drained 1 cup shredded green cabbage 6 ounces thin rice noodles Juice of 1 lemon Kosher salt Finely chopped scallions Bean sprouts Instructions: In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil. Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot. Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt. Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.
Grilled Lamb Kebabs 1 large onion, quartered 1 1/2 teaspoons dried oregano 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 1/2 pounds lamb loin, trimmed and cut into 2-inch cubes (about 30 pieces) Vegetable oil, for the grill Flaky salt, for sprinkling Tzatziki, for serving Instructions: Puree the onion in a food processor until smooth. Strain through a fine-mesh sieve over a medium bowl. Whisk the oregano, cumin and 1/2 teaspoon each kosher salt and pepper into the onion juices. Add the lamb; toss. Cover and refrigerate at least 1 hour or overnight. Preheat a grill to medium high and oil the grates. Remove the lamb from the marinade and thread onto 4 metal skewers. Grill, turning occasionally, about 8 minutes for medium doneness. Sprinkle with flaky salt and serve with tzatziki.
Pizzeria Luigi - Mona Lisa Pizza 1/2 ounce active dry yeast 1 1/2 cups warm water Pinch salt 3 1/2 cups all-purpose flour 18 ounces pizza dough 14 ounces pizza sauce (oregano, salt, black and red pepper, granulated garlic, Parmesan and basil) 13 ounces whole milk mozzarella cheese 3 ounces sliced sausage 3 ounces sliced pepperoni 4 ounces sliced mushrooms 4 ounces sliced red onions 5 ounces sliced green pepper 3 ounces sliced black olives Instructions: Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon. Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie. With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom. Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size. Put the dough in the refrigerator for 1 hour after it rises to gain elasticity. Preheat oven to 500 degrees F. Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose. Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone. Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.
Grilled Rack of Pork With Cabbage 1 6-pound center-cut rack of pork (not frenched) Kosher salt 1 1/2 cups julienned carrots 1 1/2cups julienned peeled celery root 3/4 cup white wine vinegar 3 cloves garlic, smashed 1 jalapeno pepper, halved lengthwise 1 bay leaf 1 sprig fresh dill 1 tablespoon sugar 4 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 small head green cabbage (about 2 pounds), shredded 1 cup hard cider 1 teaspoon whole-grain mustard Instructions: Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight. Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil. Add the carrots and celery root and cook until just wilted, about 1 minute. Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan. Remove from the heat and add the carrots and celery root. Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight. The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes. Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill. Add the pickled vegetables to the cabbage and cook 2 minutes. Remove from the heat, stir in the mustard and season with salt. Let cool. Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side). Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour. Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.
Wedding Cake Place Cards 1 package sugar cookie dough 1 bottle champagne extract 2 cups powdered sugar Food coloring Edible silver candies Water 2 bunches grapes, cut into 10 small bunches 4 egg whites, lightly beaten* 2 cups sugar Cellophane bags Silver ribbon Cookie cutter in wedding cake shape Instructions: Preheat oven to 350 degrees F. Combine dough with a few drops of extract and 1/4 cup of the powdered sugar. On a floured cutting board, roll out dough to 1/4-inch thick. Using cookie cutter cut out shape of wedding cake and place on ungreased cookie sheet. Bake cookies for 12 to14 minutes, until golden brown. Let cool. In a small bowl, combine remaining powdered sugar with a little water. Whisk until combined. Consistency can be adjusted with more water or sugar. Using food coloring, create white icing and green icing. Transfer each to a separate piping bag with fine tip; create an outline of white icing around perimeter of cookie. When perimeter has dried, fill in center of cookie with green icing. Write guests' names on cookies and accent with silver and/or gold nonpareils. Let cookies set for 4 to 6 hours and then transfer to a cellophane bag, taking care not to smear writing. Tie with ribbon. To add an extra accent, dip grapes in egg whites and shake off. Dip into sugar and let dry. Attach grapes to ribbon.
Buttery Herbed Potatoes 1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces 1 onion, diced Salt and coarse ground black pepper 6 tablespoons unsalted butter, chilled and cubed 4 small sprigs rosemary Instructions: Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F. Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
Ho Bak Jun (Zucchini Pancake) 1 cup julienned zucchini 2 ounces sliced onions 1 ounce julienned carrot 1 egg 0.6 cup all-purpose flour 1/2 teaspoon salt 1 ounce soybean or vegetable oil Soy Dipping Sauce, recipe follows 2 tablespoons soy sauce 1 tablespoon chopped green onion 1 tablespoon chopped onion 1 tablespoon crushed red pepper 1 tablespoon sugar 1 tablespoon vinegar 1/4 teaspoon chopped garlic 1/4 teaspoon sesame seeds 1/4 teaspoon sriracha Instructions: Combine zucchini, onions and carrot. Add egg, flour, salt and 3 ounces water and mix well. Heat pan with oil on high heat for 30 seconds. Pour in the batter and cook until golden brown, 2 to 3 minutes. Flip it and cook the other side for 2 to 3 minutes. Serve hot with soy dipping sauce. Combine the soy sauce, green onion, onion, red pepper, sugar, vinegar, garlic, sesame seeds, sriracha and 1 tablespoon water in a mixing bowl. Mix for 30 seconds.
Chili Prawns 1/4 cup chicken stock or canned chicken broth 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons sweet chili-garlic sauce 1 teaspoon vegetable oil 1 tablespoon minced garlic 1 teaspoon minced ginger 1 tablespoon minced shallot 1 fresh red or green jalapeno chili, stemmed and minced 3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined 1 egg, lightly beaten Instructions: Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg \flowers\. Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.
Sweet Potato Pudding 1 pound sweet potatoes, peeled and quartered 6 eggs, beaten 3/4 pound powdered sugar 3/4 cup butter, melted 1/2 teaspoon grated nutmeg 1/4 teaspoon lemon peel 1/4 cup brandy 1 tablespoon sugar Instructions: Boil sweet potatoes until very tender. Rub them, while hot, through a colander. Add the eggs, powdered sugar, butter, nutmeg, lemon peel, and brandy. Mix thoroughly and place in a medium Dutch Oven. Place on a bed of coals. Cook for 25 minutes or until firm. When done, sprinkle the top with sugar.
Pan-Roasted Corn and Tomato Salad 1/4 pound bacon, chopped 1 small red onion, chopped 4 to 6 ears corn, stripped of their kernels (2 to 3 cups) Juice of 1 lime, or more to taste 2 cups cored and chopped tomatoes 1 medium ripe avocado, pitted, peeled and chopped 2 fresh small chilies, like Thai, seeded and minced Salt and black pepper 1/2 cup chopped fresh cilantro, more or less Instructions: Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Grilled Pineapple 1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges Good olive oil 1/4 cup honey Instructions: Prepare a charcoal grill with a single layer of hot coals. When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.
Perfectly Grilled Steak 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed 2 tablespoons canola or extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Banana Pudding 1 quart heavy cream 1/4 cup cold water 2 tablespoons cornstarch 1 cup sugar 2 tablespoons vanilla extract 1/4 cup Amaretto liqueur 1/4 cup banana liqueur 4 egg yolks 1 box vanilla wafers 6 ripe bananas, sliced Instructions: In a medium sized heavy bottomed saucepan bring heavy cream to a boil. Reduce heat. Mix together water and cornstarch until you have a slurry and whisk into the hot cream. Add sugar, vanilla, and liqueurs. Whisk continuously. Add egg yolks and continue to vigorously whisk the mixture, making sure to not scramble the yolks. Let custard lighlty simmer for approximately 8 minutes. Remove from the heat. Using a medium casserole pan or bowl, layer wafers and bananas (alternating wafers and bananas). Wafers should be used for first and last layer. Pour custard over wafers and sliced bananas. Refrigerate allowing banana pudding to set.
Kataifi-Wrapped Prawns with Lemon Oil 1 1/2 tablespoons olive oil 1 tablespoon lemon peel, grated 4 large shrimp, cleaned and deveined 2 ounces kataifi dough 1 teaspoon lemon oil 2 tablespoons papaya relish (no recipe available) Instructions: In a small bowl combine olive oil and grated lemon peel. Let sit overnight. Strain mixture using a fine sieve. Preheat oven to 400-degrees. Lightly coat a sheet pan with canola oil. Slice shrimp 3/4 of the way lengthwise to butterfly. Roll flat in 1/2-ounce kataifi dough. Bake for 5 to 7 minutes or until kataifi turns light brown. Serve with 1-teaspoon lemon oil and 2 tablespoons papaya relish.
Basic Cooked Wheat Berries 2 cups wheat berries 4 cups water 2 tablespoons salt Instructions: Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.
Sauteed Broccoli Rabe 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed 1/4 cup olive oil 3 garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 1/3 cup raisins Kosher salt 2 tablespoons pine nuts, toasted Instructions: Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
Indian Bread Omelet 2 tablespoon unsalted butter 4 large eggs, beaten Splash whole milk Kosher salt and freshly ground black pepper 1 tablespoon canned green chiles, optional 1 tablespoon jarred diced pimientos, optional 2 slices regular white bread 2 slices pepper jack cheese, optional Ketchup or spicy mustard, for serving, as desired Instructions: Place a large (about 12-inch) nonstick skillet over medium heat, then add the butter and allow it to melt. Meanwhile, mix the eggs, milk, a pinch of salt and pepper, plus the green chiles and pimientos, if using, in a small pitcher. Pour into the skillet. Add the bread to the eggs, quickly coating the first side of the bread in the eggs (as you would French toast), then turn it over, placing it back in the eggs. Allow the eggs to almost set completely, about 2 minutes. Using a spatula, flip the whole omelet over in one motion. Top each piece of bread with the cheese, if using. Fold the side edges of the omelet over the bread, then flip one piece of the bread onto the other, creating a sandwich. Allow the bottom of the sandwich to become toasted and golden, about a minute, then flip the sandwich over and cook until the other side is nice and golden, an additional minute. Remove from the skillet and cut in half. Serve with ketchup or spicy mustard if desired.
Honey Tangerine Martini 2 ounces Absolut Mandrin 3/4 ounce Campari 1 ounce freshly squeezed honey tangerine juice Orange peel strip to garnish Instructions: Shake all ingredients in an ice-filled mixing glass. Strain into chilled martini glasses. Garnish with orange peels.
Sausage Gravy 1 lb. Bob Evans Original Recipe Sausage Roll 1/4 cup all-purpose flour 2 cups milk Salt and black pepper to taste 8 prepared biscuits Instructions: Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.;
Roasted Roma Tomato and Bison Stew 2 tablespoons olive oil 1 pound bison, cut into medallions 2 cups water 12 Roma tomatoes, cored 12 cloves garlic, peeled 1 3/4 cups coconut milk 1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon cayenne pepper 2 1/2 cups beef stock Instructions: Preheat the oven to 400 degrees F. In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side. Pour in 2 cups water and cover with a lid. Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour. Cover the bottom of large baking dish with aluminum foil. Add the tomatoes and garlic and put it in the oven to bake for 35 minutes. Remove the baking dish from the oven and let cool. After it cools, add the tomatoes and garlic to a blender and blend until smooth. Pour the tomato mixture into the stock pot. Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes. Transfer the stew to a large serving bowl or individual bowls and serve hot.
Pasta Frittata 1/4 cup olive oil 1/4 cup chopped fresh garlic 1 cup diced green peppers 1 cup diced red peppers 2 cups sliced mushrooms 2 teaspoons kosher salt 1 teaspoon white pepper 1 pound fresh spinach leaves 2 cups small diced ham 16 eggs 1/2 quart half-and-half 1 cup grated Parmesan, plus more, for garnish 8 ounces mozzarella, shredded 1/4 cup chopped basil 10 ounces spaghetti, cooked 1/4 cup chopped parsley Instructions: In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan. In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently. Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.
Hot Peaches and Cream 4 peaches 1/3 cup elderflower liqueur (such as St. Germain) or sweet dessert wine 1 tablespoon unsalted butter 2 tablespoons plus 2 teaspoons demerara sugar 1/4 cup mascarpone cheese or sour cream Instructions: Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife. Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler. Broil until the peaches brown in spots, about 3 minutes. Let cool slightly. Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone.
Roasted Garlic and Herb Pork Hash 2 1/2 pounds pork butt, cut into 1 1/2-inch cubes (do not trim fat) Kosher salt and freshly ground black pepper 12 cloves garlic 1 large yellow onion, diced 10 sprigs fresh thyme 3 bay leaves 3 sprigs fresh rosemary 5 ounces your favorite beer 1 1/4 cups vegetable oil 3 tablespoons capers, rinsed and chopped 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh rosemary 3 tablespoons finely chopped red onion 3 tablespoons finely chopped scallions 2 teaspoons grated lemon zest 2 teaspoons lemon juice 1 medium butternut squash (3 pounds), cut into 1/2-inch cubes 2 tablespoons good-quality olive oil 2 tablespoons unsalted butter Serving suggestions: roasted almonds, golden raisins, crema, diced red onion, chopped parsley Instructions: Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours. Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart. Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle. Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper. Chill pork hash in refrigerator for at least 1 hour. Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes. Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes. Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!
Pork Carnitas Tacos 5 sprigs thyme 3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks 5 cloves garlic 2 bay leaves 1/2 cup vegetable oil Juice of 2 limes Juice of 1 orange Kosher salt Corn tortillas, warmed, and assorted toppings, for serving Instructions: Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour. Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings. Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.
Sunny's Spicy PB&J Wings 3 pounds chicken wings, whole or separated, as you like Kosher salt and freshly ground black pepper 2 cups all-purpose flour Peanut or vegetable oil, for deep-frying 1/2 cup peanuts, toasted and roughly chopped, for garnish 1 cup smooth peanut butter 1 cup grape jelly 3/4 cup coconut cream 1/4 cup soy sauce 1 tablespoon plus 1 teaspoon sriracha hot chili sauce 1/4 cup hot water Kosher salt and freshly ground black pepper Instructions: For the wings: Place the wings on a baking sheet and season both sides with salt and pepper. Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours. For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper. Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels. Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm.
Seared Black Cod with Creme Fraiche, Caviar, Tobiko and Black Truffle Kosher salt 1 pound haricot verts, trimmed 1 head cauliflower, cut into florets 6 tablespoons extra-virgin olive oil, plus more for greasing 1 shallot, minced 1/2 cup heavy cream, plus more if needed 1/3 cup creme fraiche Four 6-ounce black cod fillets, skin on Caviar, for serving Red tobiko (flying-fish roe), for serving 1 small bunch chives, thinly sliced Shaved black truffle, for serving Instructions: Preheat the oven to 400 degrees F. Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath and set aside. To the same pot of water, add half of the cauliflower florets and cook until very soft and tender, about 10 minutes. Drain, transfer to a blender and set aside. Heat a medium sauté pan with 2 tablespoons of the olive oil. Add the shallots and a pinch of salt and sweat until soft and translucent, 5 to 7 minutes. Add half of the shallots to the blender with the blanched cauliflower. Add the heavy cream and creme fraiche, then puree until smooth. If the mixture seems too thick, add a bit more heavy cream. Season to taste with salt and set the cauliflower puree aside. Toss the remaining cauliflower florets in a bowl with 2 tablespoons of the olive oil and salt to taste, then transfer to a half sheet pan. Place in the oven to roast, tossing halfway through, until brown and caramelized, about 20 minutes. Meanwhile, to the pan with the remaining shallots, add the blanched haricot verts and a pinch of salt and toss over medium heat just until the haricot verts are heated through, 2 to 3 minutes. Set aside. Pat the skin on the cod fillets dry, then season both sides with salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Coat the bottom of another pan with some olive oil. Place the fillets skin-side down in the first pan, top them with the second pan and firmly press down on it for a few seconds. Cook until the skin is crispy, about 5 minutes. Remove the second pan, flip the fillets and cook until just cooked through, 4 to 5 minutes more. Transfer to a platter skin-side up and allow to rest for a few minutes. To serve: Put a spoonful of cauliflower puree on each plate and top with the haricot verts, roasted cauliflower florets and then the seared cod, skin-side up. Garnish with caviar, red tobiko, chives and black truffle.
Baked Cheese Grits 2 eggs, beaten 1 1/2 cups milk 2 tablespoons melted butter 3 cups cooked grits 1 1/2 cups grated white Cheddar, plus 1/4 cup for top 1/4 teaspoon paprika Pinch cayenne pepper Salt and white pepper Instructions: Preheat oven to 400 degrees F. Butter, or spray with cooking oil, a 1 quart oval gratin dish. Whisk eggs; add milk, melted butter and fold into grits with cheese and spices. Bake 40 minutes until browned.
Stuffed Mushroom Casserole 3 tablespoons olive oil 1 1/2 pounds medium white button mushrooms, quartered Kosher salt and freshly ground black pepper 3 cloves garlic, finely chopped 4 ounces cream cheese, cut into pieces 1/2 cup shredded mozzarella 1 cup panko breadcrumbs 1/2 cup grated Parmesan 1/4 cup fresh parsley, chopped 2 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish. Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
Chocolate Covered Banana Pops 4 medium ripe but firm bananas 8 wooden craft sticks 3 tablespoons finely chopped lightly salted peanuts 6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped Instructions: Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours. Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
Man That's Good Mac and Cheese 4 ounces pancetta, diced 1 small onion, diced Salt One 16-ounce box elbow macaroni Nonstick cooking spray, for spraying the baking dish 4 tablespoons butter 1/4 cup all-purpose flour 2 cloves garlic, minced 3 cups whole milk 1 teaspoon ground white pepper 1/4 teaspoon cayenne pepper 2 cups grated fontina cheese 2 cups grated Gruyere cheese 1/2 cup grated Parmesan 2 tablespoons chopped celery leaves Instructions: Heat a large skillet over medium-low heat. Add the pancetta and cook until cooked through and just slightly crispy, 5 to 7 minutes. Transfer to a plate lined with a paper towel and reserve. Add the onions to the skillet and saute over medium heat until soft and translucent, about 8 minutes. Set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, 6 to 8 minutes. Drain and set aside. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a large saucepot over medium heat. Stir in the flour and cook, stirring constantly, until lightly browned with a nutty aroma, about 5 minutes. Add the reserved onions and the garlic and cook for 2 minutes. While whisking, slow pour in the milk, making sure to whisk out any lumps. Stir in the white pepper, cayenne and 1 teaspoon salt and bring to a simmer over medium heat. Reduce the heat and let simmer, stirring occasionally, until thickened, 3 to 4 minutes. While stirring, add the grated fontina, Gruyere and Parmesan about 1/2 cup at a time and continue to stir until melted and blended. Stir in the celery leaves. Stir in the cooked macaroni. Pour the mixture into the prepared baking dish. Bake until hot, bubbly and lightly browned on top, 20 to 25 minutes, sprinkling on the cooked pancetta about 5 minutes before the macaroni and cheese is done.
Scallion Blini with Chicken in Tandoori BBQ Sauce 1 pound boneless, skinless chicken thighs 2 tablespoons olive oil 1 tablespoon ground coriander Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small onion, finely diced 2 cloves garlic, thinly sliced 1 tablespoon minced freshly peeled ginger 2 tablespoons tandoori masala powder 1 (15-ounce) can tomato sauce 2 tablespoons molasses 2 tablespoons freshly squeezed lemon juice 1 tablespoon apple cider vinegar 1 tablespoon light brown sugar 1 tablespoon freshly chopped cilantro leaves Blini, recipe follows Sliced scallions, garnish 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder Pinch kosher salt 1 1/2 cups ricotta cheese 3 large eggs 1/4 cup milk 4 scallions, finely chopped Butter, for cooking blini Instructions: Preheat the oven to 375 degrees F. On a baking sheet with sides, add the chicken thighs, olive oil, ground coriander and salt and pepper, to taste, and toss to coat. Roast the chicken in the oven until cooked through, about 30 minutes, and an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the thigh. Meanwhile, in a large, deep saute pan over medium heat, melt the butter and add the onions, garlic, ginger and a sprinkling of salt. Saute until the onions are soft and translucent. Add the tandoori masala powder and saute a couple minutes until you can really smell the spices. Don't let the onions brown or stick to the bottom of the pot. Stir in the tomato sauce, molasses, lemon juice, vinegar and brown sugar. Simmer until thickened, about 15 to 20 minutes. Season with salt and pepper, to taste, and stir in the chopped cilantro. (Sauce can be made a day ahead and reheated to serve.) If the sauce gets too thick, stir in a few tablespoons of water until the desired consistency is reached. Remove the chicken from the oven to a cutting board and allow it to rest for a few minutes. Slice into 1/2-inch strips and toss it into the sauce. Keep warm. To serve, arrange the hot blini on a serving platter and top with the tandoori chicken. Garnish with scallions and serve. Whisk the flour, baking powder, and salt together in a small bowl. In a medium bowl, whisk the ricotta, eggs, and milk until combined. Whisk the flour mixture into the ricotta mixture until incorporated, then stir in the scallions. Heat a griddle over medium-low heat until hot. Lightly brush with butter, then drop heaping tablespoons of the batter onto the griddle. Cook until the bottoms are golden brown and edges of the blini start to dry, about 2 to 3 minutes. Flip the blini and cook until the underside is golden brown, about 1 minute more. Repeat with remaining batter.
Sweet Grilled Cheese 8 ounces mascarpone, softened 4 ounces cream cheese, softened 1/2 cup powdered sugar 12 slices pound cake, 1/4-inch thick 3 tablespoons butter, melted Instructions: Preheat a grill pan over medium heat. In a medium-sized bowl add the mascarpone and cream cheese. Using an electric mixer on medium speed, beat the cheeses until combined. Slowly add the powdered sugar, while mixing, until well incorporated and fluffy. Set aside. Lay out the 12 slices of pound cake on a work surface. Spread a liberal amount of the cream mixture on 6 slices and cover with the remaining 6 slices. Spread each side of the sandwiches with a little butter. Put them on the hot grill pan and cook for 2 to 3 minutes on each side. Remove them to a cutting board. Slice each sandwich, diagonally, and arrange them on a platter before serving.
Ginger Pastry Cream (for Doughnut Filling) 1 cup sugar 1/2 cup chopped crystallized ginger 3 cups milk 9 large egg yolks 6 tablespoons cornstarch 1 teaspoon ground ginger Instructions: Combine the sugar and crystallized ginger in a food processor and process until very fine. Bring the milk to a bare simmer in a medium saucepan over medium-low heat. Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled. Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
Matt Hasselbeck's Comeback Chicken Chili 1 can white canelli beans 6 cups chicken broth 2 cloves garlic, minced 2 medium onions, chopped (divided) 1 tablespoon oil 2 (4-ounce) cans chopped green chilies 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 4 cups shredded, cooked chicken breasts 3 cups Monterey Jack cheese, grated Instructions: Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil. In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour. Serve topped with grated cheese.
Edamame 1 pound soybeans in the pod Salt Instructions: Steam soybeans for 20 minutes until slightly soft. Chill. Serve lightly salted.
Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras 3 tablespoons butter 1 tablespoon minced shallot 2 cups cooked white beans 1 cup shredded duck confit 4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly 1 cup reserved white bean cooking liquid 1 cup duck stock, if necessary 2 pounds cooked local braising greens, such as collards, kale, chard and frisee Kosher salt and freshly ground black pepper, to taste 4 wild mallard duck breasts Salt and freshly ground black pepper 4 tablespoons clarified butter, plus 2 tablespoons whole butter 2 cloves garlic 2 sprigs rosemary 6 ounces duck foie gras, cut into 4 portions Kosher salt and freshly ground white pepper Instructions: Preheat oven to 350 degrees F. For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm. For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing. For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout. In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.
Salmon Nicoise Salad 1 pound small red-skinned potatoes (about 10) 8 ounces green beans, trimmed 1/4 cup plain nonfat Greek yogurt 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 romaine lettuce heart, chopped 1/2 small red onion, thinly sliced 1 15-ounce can skinless, boneless wild Alaskan pink salmon 1/4 cup pitted kalamata olives, halved 1 cup quartered cherry tomatoes 1 15-ounce can no-salt-added white beans, drained and rinsed Instructions: Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice. Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside. Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl. Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.
Grilled Shrimp 16 jumbo shrimp, deveined in shell, raw Extra-virgin olive oil, about 1/2 cup for brushing Coarse salt and black pepper 2 lemons, halved Instructions: Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
Tangerine Angel Food Cake with Tangerine Glaze 1 1/2 cups egg whites, at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon coarse salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon vanilla extract 1 tangerine, grated zest Tangerine glaze, recipe follows 1/4 cup freshly squeezed tangerine juice 1 tablespoon egg whites 8 ounces confectioners' sugar Instructions: Preheat oven to 375 degrees. In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
Maple-Roasted Kabocha Squash 1/4 cup packed light brown sugar 1/4 cup maple syrup\u202f 4 tablespoons (1/2 stick) unsalted butter, melted 2 teaspoons chili powder\u202f 1/2 teaspoon cayenne Kosher salt\u202f 1 kabocha squash (about 2 1/2 pounds)\u202f Instructions: Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment. Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine. Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.\u202f\u202f Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.\u202f\u202f
Southwest Citrus Chicken Salad Ingredients: 1 pkg Fresh Express® Spring Mix 8 Tbsp cilantro, chopped 2 Tbsp yellow bell pepper, chopped 1/4 sweet red onion, thinly sliced 1 6-oz pkg Southwestern-style chicken Dressing Ingredients: 2 Tbsp orange juice 2 Tbsp white wine vinegar 1/4 tsp garlic, minced OR 1/2 clove garlic, crushed 1/4 tsp ground cumin 4 Tbsp canola oil Make the Dressing: In a small bowl, whisk dressing ingredients until smooth. Let sit for 15 or 20 minutes to blend flavors. Whisk just before drizzling onto salad or store in an airtight container in the refrigerator for up to 2 weeks. Instructions: Cilantro, sweet red onion, chicken and citrus dressing are great with our Spring Mix. Make the Salad: Place salad greens, cilantro, yellow pepper, & onion into a large salad bowl. Drizzle desired amount of dressing over salad & toss. Serve onto 4 individual dishes. Arrange chicken strips on top of each salad & serve.
Easy Beef Brisket One 3- to 3 1/2-pound trimmed beef brisket 2 tablespoons kosher salt 1 tablespoon freshly cracked black pepper 3 tablespoons canola oil 3 large yellow onions, thinly sliced (about 8 cups) 1 cup cola 2 1/2 cups beef stock 4 dried whole star anise 2 sprigs fresh rosemary 1 dried bay leaf 2 tablespoons fresh flat-leaf parsley, chopped 2 tablespoons fresh thyme, chopped Instructions: Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit. Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.) Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside. Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours. Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes. Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.
Chickpeas and Dumplings 7 tablespoons cold vegan butter 2 large carrots, finely chopped 2 stalks celery, finely chopped 1 shallot, chopped One 15.5-ounce can chickpeas, rinsed and drained 1 bay leaf Kosher salt and freshly ground black pepper One vegan vegetable bouillon cube (about 0.3 ounces) 1 3/4 cups all-purpose flour 1 quart low-sodium vegetable broth 2 teaspoons baking powder 2/3 cup vegan half-and-half 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill fronds, plus more for topping 1 tablespoon chopped fresh parsley leaves, plus more for topping 1/2 cup frozen peas, thawed Instructions: Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper. Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls. Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.
Art Smith's Garlic Mashed Cauliflower 1 medium head of cauliflower, chopped Kosher salt 1/4 cup chicken stock 2 tablespoons grated Italian cheese, such as Parmesan 1 tablespoon extra-virgin olive oil 1 tablespoon nonfat Greek yogurt 1 clove garlic, smashed and chopped Freshly ground black pepper Fresh rosemary, chopped, for garnish Instructions: Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
Old World Vegetable Soup 1 large onion, finely diced 4 tablespoons oil or unsalted butter 1/2 cup split peas 1/2 cup barley 8 cups chicken stock, water, or a combo 4 cups water 3/4 cup elbow pasta 1 (10-ounce) package frozen lima beans 1 (10-ounce) package frozen mixed garden vegetables 1/4 cup roughly chopped dill leaves Salt and freshly ground pepper Instructions: Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.
Shrimp Pad Thai 3 tablespoons tamarind pulp 1 cup boiling water 1/4 cup fresh orange juice 3 tablespoon rice vinegar 1 tablespoon honey 1/4 cup fresh Thai basil leaves Salt and freshly ground black pepper 1/2 cup canola oil 1 pound shrimp (21-25) size, shelled and deveined 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho) 3 tablespoons tamarind (from a pliable block) 1 cup boiling water 1/2 cup light soy sauce 1/4 cup packed Muscavado light brown sugar 2 tablespoons hot sauce (recommended: Sriracha) 1 1/2 cups peanut or vegetable oil 4 large shallots, sliced crosswise into 1/4-inch thick slices 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes 4 large eggs 1/4 teaspoons salt Freshly ground black pepper 1 tablespoon water 1 bunch scallions, green and pale green parts, cut into 2-inch pieces 4 garlic cloves, finely chopped 2 cups bean sprouts (1/4 pound) Thai basil leaves Cilantro leaves 1/2 cup roasted peanuts, coarsely chopped Lime wedges Instructions: Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids. Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified. Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed. Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel. Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside. Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve. Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate. Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute. Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.
Apple Fritters with Cider Sauce 1 cup Stayman Winesap apples, peeled and cubed 2 cups apple cider 1 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon plus 1 teaspoon sugar 1 large egg, beaten 2/3 cup milk, room temperature 3 tablespoons unsalted butter, melted and cooled 6 cups lard or vegetable oil Powdered sugar and cinnamon 2/3 cup sugar 1/4 teaspoon freshly grated nutmeg 2 teaspoons cornstarch 1/4 teaspoon salt 3/4 cup hard cider 1/4 cup water 1 bay leaf 1 (2-inch) strip lemon peel 1/4 cup bourbon Instructions: Macerate apples for 1/2 hour with apple cider. Sift together flour, salt, baking powder and sugar. Make a well in the center of dry ingredients and beat in egg, milk and butter. Mix until homogeneous. Drain apples and gently fold into the batter. Set aside for up to 1 hour. In a large saucepan, combine sugar, nutmeg, cornstarch and salt. Add remaining ingredients for cider sauce, except bourbon, and bring to a simmer. Simmer 10 minutes. Stir in bourbon. Remove from heat and set aside. Heat lard or oil in a heavy 4 quart saucepan to 375 degrees. Drop fritter mixture into hot fat by the teaspoonful. Fry until golden and drain well. Dust with powdered sugar and cinnamon. Serve with cider sauce on the side.
Wild Mushroom-Yukon Gold Hash 2 pounds Yukon gold potatoes Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 4 tablespoons canola oil 1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster 1 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster 3 cloves garlic, finely chopped 1 large shallot, finely diced 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme leaves Splash of aged sherry vinegar Extra-virgin olive oil, for garnish Instructions: Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms. Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
Garam Masala 4 dried bay leaves 7 black cardamom pods, seeds only* 1 teaspoon whole black peppercorns 2 teaspoons cumin seeds 1 teaspoon ground cinnamon 5 whole cloves Instructions: Every Indian chef has their own version of this classic spice mix. Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
Hawaiian Pizza Prepared pizza crust (recommended: Boboli) 2 cups shredded or cubed cooked chicken breast 1 cup diced pineapple 1 cup diced baked ham 1 cup shredded part-skim mozzarella 1 cup shredded Monterey Jack or Pepper Jack cheese Instructions: Preheat oven to 450 degrees F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly.
Cucumber Vodka Spritz 1 large English cucumber, peeled and cut into chunks 3/4 cup vodka 1/4 cup fresh lime juice 1 tablespoon agave nectar One 12-ounce can lime sparkling water or seltzer Cucumber spears, for garnish Mint sprigs, for garnish Instructions: Add the cucumber to a blender and blend on high until pureed, about 1 minute. (If your cucumber doesn't blend easily, you can add up to 2 tablespoons of water to help it along). Pour the cucumber mixture into a strainer over a bowl and press the juice through, leaving the solids behind. (You should have about 1/2 cup juice.) In a pitcher, stir together the cucumber juice, vodka, lime juice and agave. Pour in the sparkling water and stir. Fill 4 rocks glasses with ice and divide the spritz among them. Garnish each with a cucumber spear and mint sprig and serve immediately.
Macaroni and Cheese with Broccoli 1 package macaroni and cheese mix 1 to 1 1/2 cups leftover broccoli florets Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes.
Orange Cream Float Orange soda Vanilla ice cream Instructions: Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.
Lamb Chops with Mint and Mustard Dipping Sauce 2/3 cup extra-virgin olive oil, eyeball it 2 cloves smashed garlic 12 loin lamb chops, 1/2 to 3/4-inch thick each Salt and pepper 3 rounded tablespoons prepared grain mustard 2 tablespoons white wine vinegar, 2 splashes 1 tablespoon honey, a good drizzle 1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish 4 leaves radicchio lettuce Instructions: Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside. To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves. Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below.
Warm Salted Caramel Banana Pudding 3/4 cup sugar 2 1/2 tablespoons cornstarch 2 1/4 cups milk 3 large egg yolks, lightly beaten 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons pure vanilla extract 2 medium bananas, sliced crosswise about 1/4-inch thick 1/2 teaspoon kosher salt Instructions: Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses. Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes. Spoon the bananas on top of the pudding and serve warm.
Mussels Marinara 3 tablespoons light oil or olive oil 1 small white onion, finely chopped 4 large cloves garlic, finely chopped 1 cup white wine 2 or 3 cans chopped plum tomatoes (32 to 48 ounces total) 1 tablespoon fresh chopped oregano leaves 1 tablespoon fresh chopped parsley leaves Salt and pepper 4 pounds fresh mussels, de-bearded, scrubbed and rinsed Pasta, as an accompaniment or bruschetta for dipping 1 tablespoon fresh chopped basil leaves Instructions: Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.) You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce. Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.
Steaks with Chimichurri 2 cups packed cilantro leaves 2 cups packed flat-leaf parsley leaves Small handful mint leaves 2 garlic cloves, grated 2 tablespoons red wine vinegar 1 teaspoon red pepper flakes Kosher salt and black pepper 3/4 cup plus 2 tablespoons olive oil Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick 2 tablespoons butter Instructions: First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste. Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day). Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.) Slice the steak. Serve it with the chimichurri on the side.
Profiterole Dough 6 tablespoons butter (3/4 stick) 1/2 teaspoon salt 1 cup all-purpose flour 4 eggs Instructions: Preheat the oven to 400 degrees F. In a medium saucepan over medium-high heat, combine 1 cup water, the butter and salt. Heat until the butter has melted and the water is boiling. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture thickens up and begins to create a dough ball in the center of the pan and the dough is completely pulling away from the sides of the pan, about 2 minutes. Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. On low speed, add the eggs one at a time, scraping the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky). Transfer the dough to a re-sealable plastic bag and cut about 1/2-inch off one corner. Using this as a piping bag, pipe the mixture into the desired shapes on a parchment-lined baking sheet. Bake until golden brown and puffed, about 40 minutes. Cook's Note: These pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400 degree F oven for a couple of minutes until they crisp up again. Allow them to cool before filling.
Chive-and-Garlic Knots 1 1/2 tablespoons butter or stick margarine 2 garlic cloves, minced 1/2 teaspoon garlic powder 1 (11-ounce) can refrigerated French bread dough 2 tablespoons chopped fresh chives or green onions 2 tablespoons grated Parmesan cheese Cooking spray Instructions: Melt butter in a small skillet over medium heat. Add minced garlic; saute 30 seconds or until lightly browned. Remove from heat; stir in garlic powder. Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350 degrees for 17 minutes or until lightly browned. Serve warm.
Classic Macaroni Salad 3/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 2 teaspoons soy sauce 1 teaspoon hot sauce (such as Tabasco) 1 small red onion, diced, soaked in ice water at least 1 hour and up to 12 hours 1 large red bell pepper, diced 3 scallions (green parts only), thinly sliced Kosher salt 12 ounces elbow macaroni 1 sprig dill, leaves finely chopped 4 sprigs basil, leaves torn Instructions: Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt. Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes. While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.
Grandma's Secret Apple Pie (Fruit Pie Round) 3 cups all-purpose flour 1 tablespoon dark brown sugar 1 teaspoon kosher or Hawaiian salt, crushed 1/2 cup butter flavored all-vegetable shortening, chilled and cut into small pieces 1/2 cup cold unsalted butter, chilled and cut into small pieces 1/2 cup cold water Cooking spray 1 egg yolk plus 1 teaspoon water, beaten, for egg wash 4 large or 6 medium Granny Smith apples, about 2 pounds (to make 6 cups sliced apples) 2 tablespoons freshly squeezed lemon juice 2/3 cup granulated sugar 1/2 cup dark brown sugar, firmly packed 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 large egg 1 1/2 tablespoons good quality bourbon 2 tablespoons butter Vanilla sugar, for sprinkling, optional Instructions: Crust Preparation: Preheat oven to 400 degrees F. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie. Preheat oven to 425 degrees F. Filling Preparation: Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.
Mango Habanero Slow Cooker Chicken Tacos 1 (16-ounce) jar LA VICTORIA® Mango Habanero Salsa 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can corn kernels, rinsed and drained 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles 4 clove garlic, peeled 1 tsp ground cumin 1 tsp salt 1/2 tsp freshly ground pepper 4 boneless, skinless chicken breasts strong /strong LA VICTORIA¿ Flour Tortillas Shredded cabbage or lettuce Sliced avocado Lime wedges Sour cream Shredded cheese Instructions: In slow cooker, combine LA VICTORIA® Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA® Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork. Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat. Warm tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.
Jicama Slaw 1 large jicama, peeled and finely shredded 1/2 napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Instructions: Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
Simple Spanish Tortilla 1/2 cup olive oil 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note* 1/2 large yellow onion, chopped 6 large eggs 1/4 cup milk Salt and freshly ground black pepper Chopped flat-leaf parsley, for garnishing Instructions: Preheat oven to 350 degrees F. Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil. Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs. Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes. Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares. *Cook's Note: The Yukon potatoes should be sliced using a mandolin.
Linguine alle Vongole 1/2 cup extra-virgin olive oil 6 ounces thinly sliced pancetta, cut into thin strips 1 garlic clove, thinly sliced 2 pounds cherrystone clams, scrubbed 1 cup chicken broth, homemade or low-sodium canned 1/3 cup dry white wine 4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes 14 ounces dried thin linguine 1/4 cup chopped fresh parsley leaves Instructions: Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds. Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard. While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds. Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts Cooking spray 2 pounds salmon fillets, 6 fillets or 2 whole sides Salt and freshly ground black pepper 1/2 cup reduced-sodium soy sauce 2 tablespoons molasses 1 tablespoon brown sugar 3 cloves garlic, minced 1 (11-ounce) can mandarin oranges, drained 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips 2 cups haricots verts or string beans Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan and large baking sheet with cooking spray. Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside. Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper. Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven. Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired
Pasta with Escarole, White Beans and Chicken Sausage 3/4 pound whole-wheat bowtie (or other shape) pasta 1 tablespoon olive oil 1/2 medium onion, chopped, about 1 cup 3 cloves garlic, minced 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled 1 medium head escarole, rinsed, drained and chopped, about 8 cups 1 (14-ounce) can low-sodium cannellini beans, drained and rinsed 1 1/2 cups low-sodium chicken broth 1/2 teaspoon red pepper flakes 1 tablespoon chopped fresh sage leaves Salt Freshly ground black pepper 1 ounce grated Parmesan Instructions: Cook the pasta according to the directions on the package. Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste. Divide among 4 pasta bowls and top with Parmesan cheese.
Crab Rangoon Nachos 30 wonton wrappers, cut in half on the diagonal 8 ounces cream cheese, at room temperature 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 clove garlic, minced 3/4 cup sweet chile sauce 2 tablespoons sambal oelek 8 ounces crab meat (or crab stick), picked over for shells 1 bunch scallions, sliced on the bias Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Divide the wonton wrappers between the baking sheets and spread in a single layer. Bake until lightly golden, flipping halfway through, about 10 minutes. Meanwhile, in a large bowl, mix together the cream cheese, soy sauce, vinegar and garlic until thoroughly combined. Whisk in up to 1/4 cup warm water to achieve a pourable consistency. In a small saucepan, whisk together the sweet chile sauce and sambal oelek over low heat until warmed through and thoroughly combined. Arrange the wonton wrappers on a platter. Pour the cream cheese mixture evenly over the chips. Drizzle the warm sweet chile sauce over the nachos and sprinkle with chunks of crab. Garnish with the scallions and serve immediately.
Toasts with White Beans and Ricotta Salata 1 (15-ounce) can great Northern beans 3 tablespoons chopped parsley leaves 1/2 lemon, zested 1 teaspoon lemon juice 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 1 French baguette, cut into thin slices on the bias 1 block ricotta salata Instructions: Rinse and drain the beans and put in bowl. Add the parsley, lemon zest and juice, and the oil and season with salt and pepper. Toss to combine. Top each bread slice with some of the bean mixture, then top each with a small crumble of ricotta. Serve immediately.
Strawberries served with Honey Zabaglione 2 egg yolks 1/2 cup honey 1 cup dry Muscat white wine 3/4 cup lowfat yogurt 2 pints fresh strawberries, hulled and sliced Instructions: Make the zabaglione: In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast. When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days. Serve fresh strawberries on plates and put a dollop of zabaglione alongside.
Pizza Popcorn 4 tablespoons unsalted butter, at room temperature 1/4 cup sun-dried tomatoes in oil, drained well 1 clove garlic, smashed 1/3 cup popcorn kernels 1 tablespoon grapeseed oil 2 tablespoons grated Parmigiano-Reggiano 3/4 teaspoon dried oregano 1/2 teaspoon kosher salt Instructions: In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm. Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes. Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.
Caramelized Day Boat Scallops Wrapped in Bacon 3 pounds (U-10 size) dry-pack scallops 30 strips bacon Instructions: On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.
Barefoot Carrot Salad 1/3 cup golden raisins 1 pound carrots 2 tablespoons freshly squeezed lemon juice 1/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons sugar 1/2 teaspoon salt 1/3 cup diced fresh pineapple Instructions: Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
Bacon, Lettuce and Salsa Sandwich Mayonnaise Salsa Washed arugula leaves Wide slices of toasted good Italian bread, cut on bias or Challah Thinly sliced or grated white cheddar cheese Crisp cooked turkey bacon Slices of avocado chopped cilantro Instructions: In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro.
Yogi Tea 2 quarts water 1/4 cup milk 1/4 cup half-and-half 1/3 cup sugar 2 cinnamon sticks 1 teaspoon freshly grated ginger 2 teaspoons whole cloves 2 teaspoons cardamom seeds 1/2 teaspoon freshly ground black pepper Instructions: Bring the water to a boil, then reduce it to a simmer. Add the milk, half-and-half, sugar, and cinnamon, and simmer for 15 minutes. Add the remaining ingredients and simmer an additional 30 minutes. Strain and serve hot or cold.
Crab, Avocado and Mango Roll 1 pound lump crabmeat, drained and patted dry with paper towels 1/4 cup mayonnaise 4 teaspoons lemon juice 4 teaspoons light brown sugar 5 cups cooked Sushi Rice, recipe follows 4 toasted nori sheets* 1 avocado, seeded, peeled and cut into thin slices 1 mango, peeled and cut into thin slices 1/2 red bell pepper, cored, seeded and cut into thin slices 1/4 cup black sesame seeds* 2 cups short-grain sushi rice (recommended: Kokuho Rose)* 2 1/2 cups water 1/4 cup seasoned rice vinegar Instructions: Can be found at specialty Asian markets Serving suggestion: wasabi, sweet picked ginger, soy sauce In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar. Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds. To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce. Can be found at specialty Asian markets Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
Creative Oyster Loaf 3/4 cup oil, for pan-frying 1 cup cornmeal 1 tablespoon Creole spice, recipe follows 12 freshly-shucked oysters 1 large round loaf bread topped with sesame seeds, 8-inches in diameter 1/4 cup prepared tartar sauce 1/2 cup shredded lettuce 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 Instructions: In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately. Combine all ingredients thoroughly and store in an airtight jar or container.
Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice Vinaigrette, recipe follows 1/3 cup thinly sliced scallions, white part only 3 Shiso leaves, cut into chiffonade Coarse salt Freshly ground white pepper Herb Salad, recipe follows Croutons, recipe follows 1/4 cup plus 1 tablespoon grape seed oil or canola oil 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice) 1 clove garlic, finely minced 5 tablespoons lime juice 1 shallot, finely minced 1/4 teaspoon ground cayenne pepper 1 bunch chervil 1/2 bunch flat-leaf parsley 1/2 bunch cilantro 1 bunch chives 1 small head baby frisee lettuce 1/2 cup micro greens, optional 1 thin baguette Extra-virgin olive oil Instructions: Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold. Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side. Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use. Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette. Yield: 2 cups herb salad Preheat oven to 300 degrees F. Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble. Yield: 18 croutons
Braised Spinach 1/4 cup extra-virgin olive oil 2 large red onions, sliced 4 garlic cloves, minced 4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped 2 tablespoons soy sauce 3/4 teaspoon dried crushed red pepper flakes Salt and freshly ground black pepper Instructions: Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.
Sugar and Spice Panna Cotta 6 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 1 cup all-purpose flour 1/2 to 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground cloves 1/2 cup butterscotch morsels 1 to 2 tablespoons heavy cream 1 tablespoon light corn syrup 1 cup heavy cream 1 teaspoon vanilla extract 1 packet powdered gelatin 1/4 cup Irish cream liqueur 1 1/2 cups heavy cream 3 tablespoons packed brown sugar 1/2 teaspoon maple extract 1/4 teaspoon vanilla extract 1 1/2 teaspoons powdered gelatin 1 cup heavy cream 5 tablespoons honey 1 1/2 teaspoons powdered gelatin 1 cup milk 4 gingersnap cookies, for garnish Instructions: Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves. Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool. Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less. Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors! Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary! The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well. Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes). The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely. The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk. Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour. We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert.
Berry Waffles 3 tablespoons unssalted butter 1 cup flour 1 teaspoon baking powder Pinch of baking soda Pinch cinnamon Pinch of salt 1/4 sugar 1/2 cup yogurt 1/2 cup milk 1 egg, lightly beaten 1 cup frozen blueberries not thawed Instructions: Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and sugar. In another bowl, beat together yogurt, milk and egg. Whisk liquid mixture into dry ingredients until just combined. Fold in frozen berries. Stir in melted butter. Brush hot waffle iron with butter or spray. Spoon about 1/2 cup of batter onto iron, smooth out with back of spoon and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm. Serve with butter, maple syrup or blueberry syrup.
Pumpkin Spice Sweet Potatoes 3 1/2 to 4 pounds medium sweet potatoes Kosher salt and freshly ground black pepper 1 cup dark brown sugar 1 tablespoon red wine vinegar 2 teaspoons pumpkin pie spice 4 cups medium or large marshmallows 2 tablespoons unsalted butter, melted 1/2 teaspoon cayenne 3/4 cup pecans, coarsely chopped and toasted Instructions: Preheat oven to the 450 degrees F. Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper. Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes. Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans.
Mummy Hand Pies 1/4 cup canned pumpkin 2 tablespoons sweetened condensed milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Kosher salt 2 refrigerated pie crusts, thawed if frozen All-purpose flour, for dusting 1 large egg 12 raisins 1/2 cup confectioners' sugar, optional Instructions: Preheat the oven to 350 degrees F. Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine. Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet. Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet. Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges. Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a \mummy\ look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes. Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes. Serve as is or decorate with a simple icing. Combine the confectioners' sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.
Chicken Legs 1 cup seasoned flour 2 eggs 3 cups Cheerios (processed to powder) 6 chicken legs 1/4 cup canola oil Instructions: Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Dip each chicken leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Heat canola oil in pan and place the coated chicken legs side by side in a pan turning to brown evenly. Cook 20 to 25 minutes until legs are cooked through.
Vanilla Frosting 1/2 cup plus 1 tablespoon whole milk, at room temperature 1 tablespoon plus 3/4 teaspoon vanilla extract, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice, at room temperature 1/2 teaspoon finely grated lemon zest 1 1/2 pounds unsalted butter, at room temperature 4 1/2 cups confectioner's sugar Instructions: In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a bowl, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.
Chocolate Chip Brownies 1/4 cup unsalted butter, melted 1/3 cup unsweetened cocoa powder 2 eggs 1/3 cup strong STEVIA EXTRACT IN THE RAW® CUP FOR CUP /strong 1/3 cup Sugar In The Raw® 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup vegetable oil 1/4 cup low fat buttermilk 1 teaspoon vanilla extract 1/4 cup semi sweet chocolate mini chips Instructions: Preheat oven to 350 degrees F. Prepare 8-inch square baking pan with non-stick spray. Set aside. Combine melted butter and cocoa powder. Set aside to cool. In large bowl beat eggs until frothy. Add Stevia Extract In the Raw and Sugar In The Raw. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips. Pour batter into baking pan and bake at 350 degrees F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.
Baked Eggs with Spinach and Cheese 1 tablespoon unsalted butter, at room temperature 4 slices bacon 1/4 cup minced red onion 1/2 cup frozen spinach, thawed, squeezed dry and finely chopped 1/4 teaspoon freshly grated nutmeg 1/3 cup heavy cream 6 large eggs 1/3 cup coarsely grated Parmesan Kosher salt and freshly ground black pepper 1 small baguette, sliced on the a diagonal, toasted and buttered Instructions: 1. Position a rack in the center of the oven and preheat the oven to 350°F. 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil. 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute. 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids. 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.