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Reshteh Polo 1/4 teaspoon ground saffron (see Cook's Note) 3 cubes ice 2 cups basmati rice 2 tablespoons unsalted butter 3/4 cup broken vermicelli (about 1.5 ounces) Kosher salt 1 russet potato (about 8 ounces) 1/4 cup vegetable oil 1/4 teaspoon turmeric 1 1/2 teaspoons ground cinnamon 1 tablespoon unsalted butter 1 cup raisins 2 tablespoons vegetable oil 1 large onion, sliced Instructions: For the rice and noodles: Sprinkle the saffron on the ice cubes and set aside to melt. This will be your bloomed saffron. Rinse the rice in a bowl a few times until the water runs clear. Drain and set aside. Melt the butter in a large saucepan over medium-low heat. Add the vermicelli and saute until the noodles turn deep brown but do not burn, 6 to 8 minutes. Set aside. Fill a 6-quart pot halfway with water and bring to a boil over medium-high heat. Add 2 tablespoons salt and the rice. Simmer over medium heat until the rice is al dente (if you press a grain between your thumb and index finger, it should break but still be firm in the center), about 7 minutes. Add the vermicelli to the pot and cook for 1 minute. Drain the rice and vermicelli in a colander and rinse briefly with cold water. Reserve the pot. Peel the potato and cut it into 1/4-inch-thick slices. Add the vegetable oil to the reserved pot and sprinkle with the turmeric. Arrange the potato slices over the bottom of the pot. Spoon a third of the rice and vermicelli mix over the potatoes and sprinkle with 1/2 teaspoon of the cinnamon and a pinch of salt. Repeat with half of the remaining rice and vermicelli mix and another 1/2 teaspoon cinnamon and pinch of salt. End with the remaining rice and cinnamon and another pinch of salt. Set the pot back medium heat. Poke 5 holes in the rice using the end of a wooden spoon. Wrap the lid in a kitchen towel and cover the pot. Cook until the rice is tender and the potatoes are easily pierced with a paring knife with no resistance, 25 to 35 minutes. For the toppings: Meanwhile, melt the butter in a large skillet over medium-low heat. Saute the raisins until plump and shiny, about 1 minute. Transfer to a bowl. Heat the vegetable oil in the same skillet. Add the onions and saute until golden and tender, about 10 minutes. When the rice mixture is ready, transfer 1/2 cup of it to a bowl, add 2 tablespoons of the bloomed saffron and mix with a spoon. Spoon the remaining rice onto a platter and arrange the potatoes around it. Top with the saffron-flavored rice, onions and raisins.
Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.
Halupkis: Stuffed Cabbage 2 large cabbage heads, coarse outer leaves removed 1 1/2 cups rice, uncooked 1/4 pound bacon strips, diced 2 medium onions, diced 2 pounds ground lean beef 2 pounds ground pork 1/2 teaspoon black pepper, ground 2 teaspoons salt 4 eggs, beaten 1/4 teaspoon paprika 1/2 teaspoon celery salt 1 (14.5 ounce) can tomato soup 1 (14.5 ounce) can chicken broth 1 can chopped tomatoes with chiles, optional Instructions: Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water. Boil rice in a separate saucepot until half cooked. Drain and set aside. In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. Preheat oven to 350 degrees F. On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers. Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed. They taste best the next day.
Mixed Berry Crumble 2 (12-ounce) bags frozen mixed berries, thawed 1/2 cup dried cranberries 1/3 cup cranberry juice cocktail 1/4 cup quick cooking tapioca (recommended: Minute) 1/2 teaspoon ground cinnamon 1 cup sugar 1/2 cup baking mix 3/4 cup whole-grain cereal 1 cup almond biscotti (about 4 to 5 cookies), crushed 2 tablespoons butter, melted Serving suggestions: vanilla ice cream or whipped topping Instructions: Combine mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar in bottom of a 4 or 5-quart slow cooker. Stir thoroughly. Cover and cook on high setting for 2 to 4 hours. For crumble topping: Preheat oven to 350 degrees F, 30 minutes before serving, Line a baking sheet with aluminum foil and set aside. In a medium bowl, combine crumble topping ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden brown. Sprinkle crumble topping over warm berry mixture. Serve with vanilla ice cream or with whipped topping, if desired.
Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli 2 cups red wine vinegar 2 tablespoons kosher salt 1 tablespoon sugar 3 big shakes hot sauce (recommended: Tabasco) 1 cup cold water 1 red onion, sliced very thin 5 to 6 large red radishes, sliced very thin 4 soft-shell crabs Peanut or canola oil, for frying 2 cups mesclun 1 small zucchini, thinly sliced and julienned High quality extra-virgin olive oil 1 cup rice or cake flour Salt Garlic Aioli, for serving, recipe follows 3 cloves garlic 1/2 cup red wine vinegar 2 egg yolks* (See Disclaimer) 1 cup peanut or other neutrally flavored oil Kosher salt Instructions: In a medium bowl, combine the red wine vinegar, salt, sugar, hot sauce and 1 cup of cold water. Add the onions and the radishes to the vinegar mixture and reserve. Clean the crabs by flipping up each side and removing the lungs. Pull the \apron\ flap off of the bottom of the crab. Using a sharp pair of scissors cut the face off the crab, this seems really mean - it is- accept it and move on. Soft-shell crabs usually have a lot of water in them which can be very dangerous during frying. Pat the crabs with paper towels to remove excess water. Add the frying oil to a large saute pan until it reaches a depth of 1/4-inch. Bring to a medium-high heat. While the oil is heating, in a large bowl, toss together the mesclun, zucchini, some of the pickled onions and radishes with some of the pickling liquid, and a drizzle of extra-virgin olive oil. The salad should be lightly dressed, very flavorful and not soggy. Arrange the salad on 4 individual salad plates. Set up a plate lined with paper towels to drain the crabs when they come out of the frying pan. Check the temperature of the oil by flicking flour into the pan. The flour will sizzle when the oil is hot. Put the flour into a shallow dish. When the oil is hot dredge the crabs the flour and pat off the excess. Gently add the crabs to the pan. When putting the crabs in the pan, be careful not to throw them in the oil because the hot oil will splash. Fry the crabs until crispy on both sides, about 3 to 4 minutes. Remove them from the pan to paper towels to blot excess oil. Sprinkle with salt and put 1 crab on each of the prepared salads. Garnish with a dollop of the garlic aioli and serve. That's crabby! In the bowl of a food processor, add the garlic, vinegar and egg yolks. Turn the machine on. While the machine is running begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.
Grilled Flank Steak with Mustard Greens 1 (2 lb.) flank steak 6 Tbs. extra-virgin olive oil Gray salt freshly-ground black pepper 3 Tbs. dried oregano 1 Tbs. minced garlic 12 cups of greens (mustard, chard or spinach), washed red wine vinegar hot sauce (optional) Instructions: Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving. While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste. Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.
Warm Artichoke Salad with Bacon and Mustard Vinaigrette 1/2 cup flour 1/4 cup fresh lemon juice 1 teaspoon salt 15 large artichokes 10 slices bacon 4 teaspoons Dijon mustard 2 tablespoons red-wine vinegar 1/2 cup olive oil 1/4 teaspoon finely chopped garlic 1/2 cup finely chopped parsley Pepper Instructions: Prepare a blanc: Place the four in a large pot and beat in enough cold water to make a smooth, medium-thick paste. Then beat in 2 quarts of cold water, the lemon juice and the salt. Bring to a boil, lower heat, and simmer for 5 minutes. Remove hearts from artichokes. Add the artichoke hearts to the water, bring to boil, the simmer gently until the hearts are just tender when pierced with a knife (about 25-30 minutes). Remove pot from heat and allow the hearts to come to room temperature in the liquid. Gently fry the bacon slices. Do not cook until crisp. Remove and reserve on paper towels. Place the mustard in a mixing bowl. Using a whisk, beat in the vinegar. Drop by drop at first, then in a thin stream, beat in the olive oil; the mixture should be medium-thick. Add the garlic, and season vinaigrette to taste with salt and pepper. Remove warm artichoke hearts from liquid and cut in sixths. Place in large mixing bowl and season with salt and pepper. Cut each bacon slice into 6 pieces and add to bowl. Toss with vinaigrette. Serve on 8 individual plates, sprinkled with chopped parsley. As a first course: Serve just as in this recipe-preferably on stark white plates for a real bistro effect. As a buffet item: This quantity will provide small portions for about 15 people.
Miso Soup 8 cups vegetable stock 8 ounces yellow miso 4 ounces low-fat firm tofu, diced 3 scallions Instructions: Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.
Chicken Parmesan 4 boneless, skinless chicken breast halves 1 1/2 cups plain bread crumbs 1/2 cup grated parmesan 1 tablespoon dried oregano 1 tablespoon dried basil 1/2 teaspoon cayenne 1/2 cup flour, on a shallow plate 2 eggs, lightly beaten, in a pie plate 3 tablespoons olive oil 2 cups prepared tomato sauce 1 1/2 cups grated mozzarella Instructions: Place chicken breasts between two pieces of plastic wrap and pound out to 1/2\ thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce
Chick Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 2 teaspoons pure vanilla extract 2 tablespoons whole milk 6 circus peanut candies Yellow sanding sugar, for topping 24 medium candy eyeballs 12 yellow candy melts, cut in half Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute. Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.
Sweet and Savory Oatmeal Bake 1 cup steel-cut oats 1/2 cup chopped toasted walnuts 1/4 cup unsweetened shredded coconut, toasted 1/2 teaspoon kosher salt 1 large egg 2 cups milk 1/2 cup firmly-packed brown sugar 1/4 cup extra-virgin olive oil 1 cup diced apple (about 1 medium apple) 1/4 cup chopped cooked bacon (preferably maple-smoked) Instructions: Preheat the oven to 350 degrees F. Stir together the oats, walnuts, coconut and salt in a large bowl to combine. In a separate bowl, lightly beat the egg, then stir in the milk, brown sugar and olive oil. Stir the wet ingredients into the dry ones and stir to combine. Add the apple and bacon to the mixture and stir to evenly distribute. Pour the oat mixture into an 8-by-8-inch baking dish. Cover loosely with foil and bake in the center of the oven for 30 minutes. Uncover and bake an additional 30 minutes. Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving.
Tiramisu 1 cup heavy cream 3/4 cup sugar, divided 1 (8-ounce) package cream cheese, at room temperature 1 teaspoon vanilla extract 1 (7-ounce) package ladyfingers 1 cup strong black coffee 1 teaspoon cocoa powder Instructions: Have 4 (8-ounce) wine glasses ready. In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use. In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy. Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass. Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving.
Chocolate-Dipped Chips 1 cup bittersweet chocolate chips 2 teaspoons vegetable oil Approximately 36 chips of your choice, such as potato chips, popcorn or pretzels Colorful holiday sprinkles or flake salt, for decorating Instructions: Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat. Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.
Thin Crusted Focaccia Pizza with Fresh Tomato, Basil and Mozzarella 2 cups warm water, about 110 degrees F 2 1/2 ounces extra-virgin olive oil, plus 4 tablespoons for greasing the baking pan 1/2-ounce dry yeast 1/2-ounce honey 1 3/4 pounds all-purpose flour, plus extra for rolling dough 3/4-ounce kosher salt 1/2 cup cornmeal, to dust baking pan 18 Roma or Italian plum tomatoes, thinly sliced 1 cup packed basil leaves, chiffonade 6 cups grated mozzarella Salt and white pepper Instructions: Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F. To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes. Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool. When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.
Kale and Radicchio Salad with Raspberry Vinaigrette 1/4 cup olive oil 1/4 cup white balsamic vinegar 1 tablespoon Raspberry Syrup, recipe follows 1/2 teaspoon kosher salt Freshly ground black pepper 1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons 1 small head radicchio, chopped into ribbons 1 pint raspberries 3 ounces ricotta salata, cubed 1/4 cup chopped pecans 1 cup sugar 2 tablespoons fresh lemon juice 2 pints raspberries Instructions: Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing. Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl. Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.
Spicy Stacked Cuban Sandwiches 24 CLAUSSEN Kosher Dill Pickle Slices 8 KRAFT Deli Fresh Swiss Cheese Slices 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. chili sauce 1/4 tsp. ground red pepper (cayenne) 48 RITZ Crackers 12 slices OSCAR MAYER Deli Fresh Shaved Black Forest Ham, cut in half Instructions: HEAT grill to medium heat. DRAIN pickles on paper towels. Meanwhile, cut cheese slices crosswise in half, then lenthwise into thirds. (You will get 6 pieces from each cheese slice.) Mix cream cheese, chili sauce and pepper until well blended. TOP each of 24 crackers with 1 cheese piece, 1/2 tsp. cream cheese mixture, 1 ham piece and 1 pickle; cover with second cheese piece and cracker. Wrap 6 sandwiches in heavy-duty foil. Repeat with remaining sandwiches to make 4 packets. Place in cooler for transporting to tailgating party or other destination. HEAT grill to medium heat. Grill packets 8 to 10 min. or until cheese begins to melt, turning after each minute. Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast. Use Your Oven: Heat oven to 350 degrees F. Assemble and wrap stacks as directed. Bake 5 to 7 min. or until cheese is melted. Make Ahead: Prepare foil packets as directed. Refrigerate until ready to grill.
Grilled Cheese-Stuffed Chile Tacos 6 small Cubanelle peppers (2 to 3 ounces each) 2 large plum tomatoes, halved lengthwise 1 small red onion, cut into 1/2-inch rounds 2 tablespoons extra-virgin olive oil Kosher salt 2 cloves garlic, minced 2 teaspoons chopped chipotle chiles in adobo sauce 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish 1/4 cup roughly chopped fresh cilantro leaves and stems, plus more leaves for garnish Juice of 2 limes 2 avocados 1 1/2 cups shredded Monterey Jack cheese 12 six-inch corn tortillas 3/4 cup sour cream Instructions: Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves. Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa. Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain. Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes. Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft. To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.
Deep-Fried Broccoli Vegetable oil, for frying 3 tablespoons grated Parmesan 1 teaspoon ground sumac 1/2 teaspoon ground cayenne Zest of 1 lemon, plus wedges, for serving 6 large cloves garlic, thinly sliced 1 head broccoli (about 1 pound), cut into florets Kosher salt Instructions: Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels. In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest. Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli. Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges.
Italian Pizzeria Salad 1/2 cup red wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon minced shallot 1 teaspoon honey 1/2 teaspoon Dijon mustard 1/4 teaspoon kosher salt Pinch crushed red pepper 12 ounces marinated artichoke quarters, drained and halved lengthwise 10 1/2 ounces cherry tomatoes, halved 8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved 6 ounces pitted medium black olives, drained 1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces 5 ounces spring mix lettuce 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano (see Cook's Note) Kosher salt Instructions: For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use. For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour. When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.
Mash Bites 3 pounds butterball potatoes, cleaned 1 stick butter 2 quarts cream 20 gelatin sheets 1/4 cup salt 1/4 cup sugar 2 cup all-purpose flour 2 eggs 2 cups milk 4 cups panko breadcrumbs Instructions: Preheat the oven to 325 degrees F. Lay the potatoes on a baking sheet and cook until tender when pierced with a fork, about 40 minutes. Meanwhile, while the potatoes are cooking, bring the butter and cream to a boil in a medium pot. Reduce the heat to low and keep at a simmer until the potatoes come out of the oven. Just before the potatoes are finished cooking, soak the gelatin sheets in cold water for 5 minutes. Ring out the sheets and add them to the warm cream mixture. Whisk into the cream until the sheets dissolve. Remove the potatoes from the oven and fill a blender with half of the cream and half of the potatoes. Using a plunger, blend until smooth. (The starchiness of the potatoes is a job for your blender, patience will be useful here.) Transfer the blended potatoes to a bowl and repeat with the remaining cream and potatoes. Mix together the salt and sugar and taste before adding it all; depending on the person you may find it too much or not enough. Transfer the potatoes to a parchment-lined baking sheet and let cool overnight in the refrigerator. When ready to cook, flip the potatoes onto a cutting board and peel off the parchment paper. Cut to desired shape and size. Preheat a deep-fryer to 350 degrees F. In three separate shallow bowls or containers, set up your breading station. Fill the first bowl with the flour, the second with the egg and milk (whisked to combine) and the third with the panko. Bread the potato mash pieces by first going in flour, then the egg, then the panko, then back in the egg and then the panko. After the mash bites are breaded, you can store them in the refrigerator until ready to fry, or freeze them for long term storage. Deep-fry the mash bites until golden brown, about 1 minute. They should be soft to the touch and warm all the way through.
Grilled Swordfish with Salsa Fresca 2 heirloom tomatoes, small dice 1 jalapeño, minced (ribs and seeds removed if you\u2019d like less heat) 1 small red onion, minced 1/4 cup chopped fresh cilantro Juice of 2 limes Extra-virgin olive oil Kosher salt and freshly cracked black pepper 4 swordfish steaks, skin and bloodline removed Instructions: Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
Grilled Portobello and Montrachet Salad 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds 4 large outer-leaves radicchio 3 medium-sized Portobello mushroom caps, stems and gills removed 2 tablespoons olive oil, plus more for the cheese 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 2 tablespoons sherry or red wine vinegar 7 ounces mesclun lettuce mix (about 3 cups) 1/4 cup roasted red pepper strips 1/4 cup shelled walnut halves 1 lemon, cut into wedges Instructions: Preheat an outdoor grill or cast-iron grill pan to medium-high. Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet. Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal. Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine. In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.
Basic Vanilla Cake 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water) Instructions: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Brown-Bagged Halibut with Papaya Salsa 4 tablespoons olive oil 4 standard issue lunch-size brown paper bags 4 (6-ounce) halibut fillets Salt and pepper 2 tablespoons soy sauce 2 tablespoons freshly squeezed lime juice 3 tablespoons freshly grated ginger 2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango. 4 scallions, trimmed then diced 1/2 cup lightly packed cilantro leaves, chopped 4 tablespoons freshly squeezed lime juice 4 tablespoons red bell pepper or red cabbage (for color), finely chopped 2 jalapeno chilies, seeds and membranes removed, minced Instructions: Preheat oven to 425 degrees F. Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil. Rinse fillets, then pat dry. Season both sides with salt and pepper. In a small bowl, mix soy sauce, lime juice, and ginger. Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut. Bake on a cookie sheet for 10 minutes. Combine all salsa ingredients in a bowl and mix thoroughly with a fork. To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately. Recommended beverage: Viognier (white)
Individual Fresh Spinach Gratins 6 bunches fresh spinach, stems removed, and washed 2 tablespoons butter 2 tablespoons flour 1 medium red onion, small diced 2 cups milk 1 teaspoon nutmeg, freshly grated Kosher salt Fresh ground pepper 1 1/2 cups Gruyere, grated 1 1/2 cups fresh bread crumbs Instructions: Preheat oven to 350 degrees F. Bring a pot of water to a boil, add salt, to taste. Blanch the spinach in the water for a few seconds, then transfer spinach in a strainer to a bowl of iced water to stop the cooking. Squeeze excess water out of the spinach, and chop roughly. Heat butter in a saucepan. Add the flour and cook into a light tan color, making a blonde roux. Add the onions and cook for 1 minute, then add the milk, nutmeg, salt, and pepper, and whisk to remove any lumps from the roux. Bring to a simmer and cook for about 6 minutes. Combine the spinach, bechamel, and adjust seasonings. Fill 6 to 8 (4-ounce) gratin dishes with the creamed spinach. Mix the cheese and breadcrumbs, and scatter over top of gratin. Put the gratins in the oven, and cook until bubbling and golden on top, about 25 to 30 mintues.
Maple Chipotle Nuts 1/2 cup pure maple syrup 1 tablespoon unsalted butter 1 tablespoon finely chopped chipotles en adobo with sauce 2 cups your favorite roasted unsalted nut (recommended: peanuts or mixed nuts) Kosher salt Instructions: 1. Preheat the oven to 300 degrees F. In a small saucepan, bring maple syrup to a simmer over medium heat. Reduce heat and continue to cook stirring until slightly reduced and thickened, 3 to 5 minutes. (The syrup will foam up a bit as it simmers.) Stir in the butter and chipotle until the butter melts. 2. Toss the nuts in a medium bowl with the maple mixture to coat evenly, season with 3/4 teaspoon. Spread the nuts out in a single layer on a parchment-lined baking sheet. Bake until golden, stirring occasionally, 20 to 25 minutes. Stir and cool completely. Serve.
Pan Roasted Quail 6 shaved slices fresh truffle 6 medium sized shallots, peeled 6 whole quails 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil Serving suggestion: Toasted Quinoa with Prosciutto, recipe follows Date and Fig Chutney, recipe follows 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped white onion 1 shallot, finely chopped 1 clove garlic, finely chopped 1 cup quinoa, rinsed well, see Cook's Note* 1 teaspoon kosher salt 3 cups water 1/2 cup sliced prosciutto, julienned, see Cook's Note** 1 tablespoon chopped fresh thyme leaves 1 teaspoon lemon zest 3/4 cup apple cider 3/4 cup white wine vinegar 1/2 cup brown sugar 1 1/2 cups dried dates, chopped 1 Granny Smith apple, peeled, cored and cubed 3 cloves garlic, finely chopped 2 teaspoons grated fresh ginger 3 fresh figs, chopped 1 teaspoons paprika 1/2 teaspoon ground cardamom 1/2 teaspoon kosher salt Instructions: Preheat the oven to 400 degrees F. Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper. Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving. Heat the butter and olive oil in a skillet over medium heat. Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender. Remove from the heat and stir in the prosciutto, thyme and lemon zest. Yield: 6 servings Preparation Time: 15 minutes Cooking Time: 40 minutes Place the cider, white wine vinegar and brown sugar together in a stainless steel pot. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed. Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes. The chutney will keep for several weeks stored in the refrigerator in an airtight container.
The Best Meat and Potatoes 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces 1/3 cup sour cream 2 tablespoons prepared horseradish 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 cups baby spinach Two 1-inch thick New York strip steaks (about 13 ounces each) 1 clove garlic 2 tablespoons olive oil 1 large shallot, minced 2 tablespoons Dijon mustard 2 tablespoons fresh thyme leaves, chopped 1 cup dry white wine Instructions: Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes. Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined. Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper. Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove. Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky. Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.
Lamb Shank Tagine with Apricot Couscous 4 lamb shanks (shin bone, cut short) 2 cups carrots (sliced on bias, 1/4-inch thick) 2 cups onions, diced 4 tablespoons fresh grated ginger 8 cloves garlic 1 cup raisins or currants 2 tablespoons ground cumin (toasted, fresh ground) 1 tablespoon ground cinnamon 1 cup Kalamata olives 1/2 cup lemon preserves, sliced 1 quart chicken stock 1 quart veal stock 1 box instant couscous 1 cup green coriander, roughly chopped 1 cup dried apricots, diced 1 cup scallions, diced Instructions: In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste. Follow directions on box for preparation of couscous. Add all other ingredients. Yield: 6 to 8 servings
Chocolate Fondue 1 pint fresh strawberries, washed, dried and hulled 1 pint fresh raspberries 2 bananas, peeled, cut into 2 to 2 1/2-inch slices 12 ounces thick, salted pretzels 4 ounces dried apricots 6 ounces roasted, salted almonds 4 to 6 recipes Enriched Chocolate Sauce, recipe follows 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 ounces semisweet chocolate 2 teaspoons dark rum 1/8 teaspoon grated orange zest Instructions: Arrange all of the fondue elements on a platter. Serve Enriched Chocolate Sauce warm with the fondue elements. In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Watermelon Fizz 2 cups seedless watermelon chunks 6 ounces club soda 2 tablespoons limeade frozen concentrate 10 ice cubes 2 shots melon vodka 1 tablespoon sugar Instructions: Combine all ingredients in a blender. Blend for 40 seconds. Pour into glasses.
Grape Ricotta Breakfast Focaccia 2 tablespoons unsalted butter, melted 1 pound fresh pizza dough 1 cup seedless red grapes, halved 1 teaspoon fennel seeds 1 tablespoon honey Kosher salt and freshly ground black pepper Ricotta, for serving Instructions: Put a baking sheet in the oven and preheat oven to 450 degrees F. Pour the melted butter on a 12-inch round pizza pan. Place dough on pan and turn to coat with butter. Gently stretch dough to fit pan. Scatter grapes on top of dough and sprinkle fennel over all. Bake in oven, rotating the pan halfway through, until dough is brown and grapes are grapes get juice and reduce in size, 20 to 25 minutes. Remove the focaccia from the oven. Drizzle with the honey, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper evenly over all. Let focaccia cool 10 minutes or more before serving. Slice into eight wedges and serve warm or at room temperature with ricotta on the side.
Pickled Cucumbers Recipe \| How to Pickle Cucumbers 1 hothouse seedless cucumber 1/2 small red onion 2 tablespoons fresh picked dill sprigs 1 1/2 cups white vinegar 1 cup sugar 5 to 6 allspice berries 1/4 teaspoon kosher salt Instructions: Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution. In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.
Bourbon Bog 1 1/2 ounces bourbon 1 1/2 ounces cranberry juice 1 to 2 teaspoons lemon syrup, recipe follows 3 dashes orange bitters Fresh cranberries, lightly smashed and soaked in bourbon Serving suggestion: Chilled cocktail glass 2 lemons, pitted and cut into small wedges 1 cup sugar 1 cup water Instructions: Fill a cocktail shaker or small pitcher with ice. Add the bourbon, cranberry juice, lemon syrup, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Drop 2 to 3 cranberries in the glass. Drink. Put the lemon wedges, sugar, and water into a saucepan; bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Cool and refrigerate for up to 2 weeks.
Pork Marsala with Polenta 1 14-ounce tube polenta, cut into 12 rounds 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices 1 pound cremini mushrooms, sliced 3 cloves garlic, 2 sliced and 1 minced 1 shallot, sliced 1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 2/3 cup Marsala wine 1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice 3 tablespoons finely chopped fresh parsley Instructions: Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes. Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper. Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.
Quick Tiramisu 1 package lady fingers sponge cakes 1/2 cup strong black coffee or espresso 2 ounces (shots) coffee flavor liqueur 2 cups mascarpone cheese, available in specialty cheese case of supermarket 1/2 cup powdered confectioners' sugar 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Instructions: Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.
Dami Gojeh Farangi 1 cup basmati rice 2 tablespoons vegetable oil 1 large yellow onion, finely chopped 1 russet potato (about 8 ounces), peeled and cut into 1/2-inch cubes 1/2 teaspoon turmeric 1 tablespoon tomato paste One 14.5-ounce can diced tomatoes 1/2 teaspoon cayenne pepper, optional Kosher salt Instructions: Rinse the rice a few times until the water runs clear. Set aside. Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving.
Sea Bass with Hot Sauce Glaze 8 miniature carrots 8 miniature zucchini 8 miniature corn 8 asparagus 4 tablespoons olive oil Salt and pepper 4 tablespoons hot pepper sauce 4 tablespoons miso 8 tablespoons sake 4 tablespoons sugar 20 ounces sea bass Instructions: Preheat oven to 400 degrees F. In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes. Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes. Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade. To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve.
Maple Spice Ice Cream 1/2 vanilla bean 1 1/2 cups milk 1 1/2 cups heavy cream 1/2 cup maple sugar 15 whole allspice berries 6 whole cloves 4 cinnamon sticks Small piece nutmeg 1 cup pure maple syrup, grade B 7 large egg yolks Pinch fine sea salt 2 tablespoons bourbon or dark rum (Recommended: Myers's) 1 teaspoon maple extract 2 cups Walnut Brittle, chopped, recipe follows 2 cups sugar 1/2 cup water Cooking spray 1 cup walnuts, toasted and coarsely chopped Instructions: Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat. Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture. While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally. Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm. Once frozen, mix in walnut brittle and serve. Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.
Pomegranate Mar-Tea-Ni 2 ounces of Pure Leaf¿ Lemon Iced Tea 2 ounces pomegranate juice Instructions: In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel. Serving suggestion: Moisten rim of chilled martini glass with lemon wedge, then coat with colored sugar.
Mexican Chorizo and Potato Pressed Sandwich 1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil, plus extra if necessary 1 pound fresh Mexican chorizo, removed from casing 1 large supermarket-style French or Italian loaf (about 16-by4-inches) 1/3 cup mayonnaise 1/2 cup refried pinto beans 1/4 cup jarred salsa verde 1/3 cup pickled jalapeno slices, roughly chopped 1/4 cup crumbled Cotija cheese 1 large ripe tomato, thinly sliced 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped 1 1/2 cups thinly shredded iceberg lettuce Instructions: Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and let cool on a plate in a single layer. Rinse and dry the skillet; place over medium-high heat with 1 tablespoon oil. When the skillet is hot, add the chorizo and cook, breaking up with a wooden spoon, until crisp and brown, about 6 minutes,. Transfer to a plate with a slotted spoon. With about 1 tablespoon of fat left in the pan - remove some if there's too much or add more oil if there's too little - add the cooled potatoes and cook, stirring periodically, until golden brown all over, 4 to 6 minutes. Add the chorizo back to the pan and stir for about a minute. Remove from the heat and let cool completely. Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread mayonnaise on both halves. On the bottom half, layer ingredients in this order: refried beans, chorizo and potato, salsa, pickled jalapenos, Cotija, tomato, cilantro, shredded lettuce, some salt and pepper, and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Press at least 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
Quick Marinara Sauce 2 tablespoons olive oil 2 cloves garlic, chopped One 28-ounce can crushed tomatoes 2 tablespoons tomato paste 1 tablespoon fresh oregano, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes.
Sherry Cherry Tomatoes 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 large cloves garlic, finely chopped 1 small onion, finely chopped 1 pint cherry tomatoes 2 tablespoons sherry vinegar or dry sherry wine 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes Salt Instructions: Preheat oven to 375 degrees F. Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
DIY Powdered Cheese 1/2 cup grated Cheddar 1/4 teaspoon cornstarch Instructions: Spread the Cheddar in a thin, even layer on a microwave-safe plate lined with parchment. Microwave in 30-second intervals until the cheese has melted into a firm disc and the fat has rendered out, about 2 minutes. Allow the cheese disc to cool slightly, then peel from the parchment and place on a paper towel to cool completely. It will crisp as it cools. Once the cheese disc is completely cooled, break it into pieces. Pulse it in a food processor until finely and evenly ground, about 45 seconds. Add the cornstarch and pulse again just to incorporate. Store in an airtight container in the refrigerator for up to 3 weeks. Use to flavor popcorn, vegetables, noodles or anything else you would add cheese to!
Rudy's Texas Chili 2 tablespoons olive oil 1 cup diced yellow onion 3 cloves garlic, minced 1/4 cup dark chili powder 2 tablespoons light chili powder 1 tablespoon California chili powder 2 tablespoons ground cumin 1 tablespoon dried oregano 1 teaspoon cayenne pepper One 14-ounce can tomato sauce One 14-ounce can diced green chiles 12 ounces beef broth 12 ounces chicken broth 3 ounces chipotles in adobo sauce 2 tablespoons lime juice 2 tablespoons molasses 1 tablespoon hot sauce, such as Louisiana One 14-ounce can diced tomatoes 2 dried California chiles 1 dried New Mexico chile Cheap beer, optional 2 pounds chopped smoked brisket or browned ground beef Instructions: Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes. With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.
Jam Parcels Vegetable oil, for frying 1 (1-pound/454 g) package square wonton wrappers 1 egg, whisked for egg wash 1/2 cup raspberry jam 1/4 cup icing (confectioners') sugar, for dusting Instructions: Put the oil in a large, heavy-bottomed pot, 1/3 full and heat to 350 degrees F. Prepare a baking tray lined with paper towel. Put the wonton wrappers on a clean dry working surface and brush with egg wash. Put 1/4 teaspoon jam in the center of each wonton. Gently lift the edges of the wonton up and twist, creating a parcel and pinch tightly around the base to secure. In batches, place the wontons in the hot oil to fry until golden brown. Once the parcels are golden brown, remove them to the paper towel-lined tray to drain the excess oil. Repeat with the remaining wonton parcels. Once the jam parcels have cooled slightly, dust with icing sugar (confectioners') and serve.
Sunflower Roasted Vegetable Pithivier 1 butternut squash, peeled, halved, seeded and cut into 1-inch cubes (about 3 cups) 1 tablespoon olive oil Salt and freshly ground black pepper 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 1 tablespoon unsalted butter 1 red onion, finely chopped (about 1 cup) 12 ounces small brown button mushrooms, trimmed and sliced (about 2 cups), 10 whole mushroom caps reserved, stems removed 1 teaspoon fresh sage leaves, finely chopped 1 teaspoon fresh thyme leaves, finely chopped 2 bunches baby spinach, stems trimmed (about 8 cups) Three 12 x 15-inch sheets frozen puff pastry, approximately 1/2-inch thick, thawed All-purpose flour, for dusting 2 ounces goat cheese, crumbled 1 large egg yolk 1 tablespoon ground turmeric Instructions: Preheat the oven to 400 degrees F with a rack in the middle position. Place the butternut squash on a rimmed baking sheet, toss with the olive oil and spread out into a single layer. Season with salt and pepper. Place the red and yellow pepper halves cut-side down on another rimmed baking sheet. Place both baking sheets on the middle rack and roast until the squash has softened and browned and the peppers have charred, about 25 minutes. Set the vegetables aside. When the peppers are cool enough to handle, peel off the skin and discard. Slice the peppers into 1/2-inch strips, season lightly with salt and pepper and set aside. Melt the butter in a medium saucepan over medium heat. Add the onions and mushrooms and cook until soft and browned and any liquid is evaporated, 8 to 10 minutes. Add the sage and thyme, season with salt and pepper and mix thoroughly. Set the mushroom mixture aside to cool. Bring 3 cups water to a boil in a small saucepan. Place the spinach in a colander in the sink and pour the boiling water over the leaves to wilt them. Shake the colander to drain the water, then lay the spinach on paper towels and pat dry, removing as much of the remaining water as possible. Set the spinach aside. To make the base for the pithivier, lay 1 sheet of the puff pastry on a lightly floured piece of parchment paper set on a baking sheet. Using an upside-down bowl with a 10-inch-wide rim as a guide, cut out a 10-inch circle from the pastry using a sharp knife. Gather the scraps and set aside for another use (see Cook\u2019s Note). Spread the cooled mushroom mixture over the puff pastry base, leaving a 1/2-inch border all around. Arrange the cooled butternut squash cubes on top of the mushroom mixture. Sprinkle the goat cheese over the squash, then top with the reserved spinach and roasted pepper strips. Wet your hands and gently mold the filling into a dome shape, then set aside. To make the puff pastry top, lay another sheet of puff pastry on a lightly floured piece of parchment paper. Using an upside-down bowl with a 12-inch-wide rim as a guide, cut out a 12-inch circle from the pastry using a sharp knife. Gather the scraps and add to the existing scraps. Whisk together the egg yolk and water in a small bowl. Brush the egg wash around the border of the 10-inch pithivier base. Gently lay the 12-inch circle over the base so that it completely covers the filling. Press down all around the edges of the pithivier to seal the filling inside, making sure to press out any air bubbles as you go. Don\u2019t worry if the base is no longer a perfect circle. You will trim it later. Egg wash the entire top of the pithivier and set aside. Cut the remaining sheet of puff pastry in half lengthwise so that you have two pieces, each approximately 6 by 15 inches. Set 1 piece aside. Firmly roll a lattice roller lengthwise down the other piece. Repeat until the entire piece has been cut with the lattice. Use your fingers to gently pull the lattice apart, starting from the middle of the lattice and working your way out. As you work, use a sharp knife to open up any sections where the cutter did not go all the way through the lattice. Gently drape the lattice over the pithivier, then use your hands to smooth it into shape, ensuring that the entire top is covered. Place the 10-inch-wide bowl used earlier over the pithivier and use a sharp knife to trim the base into a neat 10-inch circle. Add any dough scraps to the existing scraps. Use the back of the knife to make 1/2-inch-deep vertical indentations around the base. Evenly egg wash the entire surface of the pithivier, being careful not to let the egg wash pool in the lattice as that will create uneven browning. Stir together the turmeric and 2 tablespoons water in a small bowl until completely combined. Lay the remaining 6-by-15-inch piece of pastry on a piece of lightly floured parchment paper and roll out the pastry as thinly as possible. (That will help ensure that the petals do not puff up and distort in the oven.) Using a small pastry brush, brush the top of the sheet with the turmeric mixture. Don\u2019t worry if the mixture seems to go on a bit unevenly. The variegated shades of yellow will look lovely once you begin to make the flowers. Using a 1 1/2-inch and 1-inch petal cutter, cut petals from the sheet of pastry. The number of petals you cut depends on how many flowers you want to make (and what size you\u2019d like them to be). To create the 4 large flowers and 6 small flowers shown in the picture, you will need to cut sixty-six 1-inch petals and forty-four 1 1/2-inch petals. To assemble a flower, dab a small amount of egg wash on the lattice. Place 6 petals in a circle, ensuring that the top of the petals meet in the center. Place another dab of egg wash in the center of the flower and add a second layer of 5 petals, offsetting each slightly from the one below it. Place another dab of egg wash in the center and attach a mushroom cap (see Cook\u2019s Note). Press firmly to adhere the cap to the petals. Transfer the finished pithivier to the freezer for at least 2 hours and preferably overnight. When you are ready to bake the pithivier, preheat the oven to 350 degrees F with a rack in the lower-middle position. Bake the pithivier until golden brown, 55 to 60 minutes. Allow to cool for about 15 minutes. Serve warm or at room temperature. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 48 hours.
JKL Pesto Pork and Veggie Roast 5 cloves garlic 3 teaspoons coarse sea salt, divided 3 teaspoons freshly ground black pepper, divided 1/4 teaspoon cayenne pepper 1 tablespoon fresh rosemary leaves 3 teaspoons sugar 1 (3-pound) pork loin roast, trussed 2 onions, quartered 2 zucchini, cut into 8 half-moon pieces 2 summer squash, cut into 8 half-moon pieces 2 carrots, washed and cut into 8 pieces 3 tomatoes, quartered 2 medium red potatoes, quartered 1 cup store-bought pesto 1 tablespoon grapeseed oil 1/2 cup white wine, plus more if needed 3/4 cup chicken stock, plus more if needed 3 tablespoons butter Instructions: Preheat the oven to 425 degrees F. In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast. Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly. Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven. Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes. Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste. Slice the pork thinly on a slight bias and serve with the jus and vegetables.
Margarita 2 cups ice One 12-ounce can frozen limeade 6 ounces tequila Instructions: Add the ice, limeade and tequila to a blender and blend until combined.
Curried Chicken Pockets 1 tablespoon vegetable oil, plus more for brushing 1 shallot, finely chopped 3/4 teaspoon curry powder 1/2 teaspoon grated peeled ginger 1 clove garlic, grated 1 cup shredded rotisserie chicken (skin removed) 1/4 cup frozen peas, thawed 1/4 cup plain low-fat yogurt 2 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice Kosher salt All-purpose flour, for dusting 1 (11-ounce) tube refrigerated French bread dough 1 large egg Instructions: Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note). Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Orange and Blue Cheese Grilled Romaine Salad 2 romaine hearts, halved lengthwise through the core Lemon flavored olive oil Kosher salt and freshly cracked black pepper 1/2 cup crumbled blue cheese (recommended: Shropshire) 1 navel orange 1/2 small shallot, sliced Instructions: Preheat a grill pan over high heat. Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese. With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine. Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.
Milan Cookies 12 tablespoons butter, softened 2 1/2 cups powdered sugar 7/8 cup egg whites (from about 6 eggs) 2 tablespoons vanilla extract 2 tablespoons lemon extract 1 1/2 cups flour Cookie filling, recipe follows 1/2 cup heavy cream 8 ounces semisweet chocolate, chopped 1 orange, zested Instructions: Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan. Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
Perfect Margarita Salt Limes, quartered Ice cubes 3 parts silver tequila (3 ounces) 1 part Cointreau (1 ounce) 1 part key lime juice (1 ounce) Instructions: Chill cocktail glass for 15 minutes. Pour coarse salt on a napkin or saucer. Hold each glass upside down, run a piece of lime around rim, then lightly twirl in salt; shake off any excess. In a glass pitcher mix liquors and juice with ice with a long-handled spoon. Pour drink into glass over a few ice cubes.;
Apple Cinnamon Whole Grain Coffee Cake 1 box of Duncan Hines® 100% Whole Grain Apple Cinnamon Muffin Mix 2 apples, diced and peeled (about 1 - 1 1/2 cups) 1/4 cup water 2 eggs 2 tablespoons of vegetable oil or 2 tablespoons melted butter Instructions: Preheat oven: 350 degrees Grease and flour a 8x8 or 9x9 square pan Empty dry mix into large bowl Stir eggs, water, oil into dry mix until well blended (about 50 strokes) add diced apple pieces Pour batter into prepared pan Open cinnamon apple pouch and squeeze onto surface of cake, using a knife or spatula gently swirl the apple filling into the cake surface. Sprinkle granola pouch over the top of the apple cinnamon Bake in center of oven at 350 degrees until cake is firm in center (28-30 minutes). Cool 15-20 mins document.write(unescape(\%3Cscript src='\ + (document.location.protocol == \https:\ ? \https://sb\ : \http://b\) + \.scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=603&c5=700&c6=' %3E%3C/script%3E\))
Buffalo Shrimp Sandwich 1 (18-oz) package of SeaPak Popcorn Shrimp 1 cup prepared buffalo sauce* 1 soft baguette cut into 4 equal pieces, sliced and toasted 4-oz crumbled blue cheese 1 cup arugula Instructions: Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. *To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ½ cup hot sauce, and 1 teaspoon seasoned salt.
Spinach Saute 2 tablespoons extra-virgin olive oil 1 teaspoon crushed garlic 1 cup frozen onions 12 ounces pre-washed baby spinach Kosher salt Freshly ground black pepper Instructions: In a large saute pan, heat oil over medium heat. Add garlic and onions and saute for 2 minutes. Turn heat up to medium-high and add spinach in handfuls, constantly tossing and moving with tongs as it wilts down. As soon as spinach has completely wilted remove from heat, season with salt and pepper, and serve.
Pecan Pie Milkshake 1 slice pecan pie 1 cup vanilla ice cream 1/2 cup milk 3 tablespoons caramel sauce Canned whipped cream, for topping Instructions: Place the pecan pie, ice cream, milk and 1 tablespoon of the caramel sauce in a blender and blend until smooth. Transfer to a 12-ounce glass and top with whipped cream. Drizzle with the remaining caramel sauce and serve with a spoon and straw.
Milly's Famous Pabe-Yoyo 3 tablespoons extra-virgin olive oil 1/2 yellow onion, diced 1/4 green bell pepper, diced 1/4 red bell pepper, diced 3 cloves garlic, minced 3/4 cup chopped green onions 1/2 cup chopped fresh cilantro (leaves and some stems) 1 teaspoon ground cumin Pinch dried oregano 2 tablespoons achiote oil Sea salt 2 pounds skirt steak 8 ounces dried black beans 1 green bell pepper, quartered 3/4 cup chopped green onions 1/2 bunch cilantro (leaves and some stems), chopped 3 bay leaves 3 cloves garlic, diced 1 teaspoon oregano 1 teaspoon ground cumin Salt 2 tablespoons canola oil 2 ripe sweet plantains, peeled and quartered Four 3-inch blocks queso blanco or mozzarella, plus for shredding 8 slices sweet ham 1 large egg yolk 1 teaspoon sea salt 1 teaspoon baking soda 1 teaspoon sugar 3 1/2 cups all-purpose flour 2 cups mayonnaise 1 1/2 cups fresh Italian parsley (leaves and some stems) 1/2 yellow onion 1/2 green pepper 3 cloves garlic 1/2 cup water 1 tablespoon white vinegar 1 teaspoon sugar Canola oil, for frying Instructions: For the carne mechada: Heat the olive oil in a large skillet over medium-high heat. Add the yellow onions, green peppers, red peppers and garlic. Then add the green onions, cilantro, cumin, oregano, achiote oil (for coloring) and a pinch of sea salt. Cook down all the vegetables for about 20 minutes. Set the sofrito aside. In a large deep pan, combine the skirt steak, 1 cup water and 1 tablespoon sea salt. Cook beef for 2 hours, until tender. Once cooked, shred the beef by hand into a bowl and then slowly mix in the sofrito, seasoning the beef in its entirety. For the caraotas: In a deep saucepan, submerge the black beans in 4 cups water. Add the green peppers, green onions, cilantro, bay leaves, garlic, oregano, cumin and 1 teaspoon salt. Bring to a boil, lower to a simmer and cook for 1 hour, until the beans are tender. For the yo-yos: Heat the oil in a large frying pan over medium heat. Add the sliced plantains slowly into the hot oil and fry until golden brown on both sides, 4 to 6 minutes. Remove the plantains from the pan and flatten by pressing down with a plate. To build the yo-yos, place a block of queso blanco and two slices of ham on top of four of the flattened plantain slices. Top with the remaining four slices. For the batter: In a large mixing bowl, combine 2 cups water and the egg yolk, salt, baking soda and sugar. Gradually mix in 2 cups of the flour. As the batter starts to thicken, slowly add the rest of the flour while whisking. Once the batter has thickened, dip the yo-yos into the batter, making sure they're evenly covered. For the salsa tartara: In a blender, blend the parsley, onion, pepper, garlic, vinegar, sugar and 1/2 cup water. Remove to a bowl and fold in the mayonnaise. Heat 3 inches of oil in a deep pan. Fry the battered yo-yos for 6 to 8 minutes. Remove to a plate and pat dry. Slice open the yo-yos and add a layer of caraotas followed by a layer of carne mechada. Shred queso blanco on top, and finish off with some salsa tartara.
Frangipane Ripple Chocolate Pound Cake 2 1/3 cups cake flour, plus more for the pan 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsweetened Dutch-processed cocoa powder 2 1/2 cups unsalted butter, room temperature, plus more for the pan 2 cups sugar 3 eggs, room temperature 1 teaspoon pure vanilla extract 1 cup whole milk, room temperature Almond Paste Frangipane, recipe follows Chocolate bow, garnish 1/3 cup blanched almonds, sliced 4 ounces almond paste 1/4 cup sugar 1 egg 4 tablespoons unsalted butter, room temperature 4-ounces milk chocolate 2 tablespoons light corn syrup Instructions: Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use. Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees. Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow. Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.
Apple-Spinach Salad 4 cups baby spinach leaves 2 apples, sliced 1/4 cup chopped celery 1/4 cup toasted PLANTERS Pecans, chopped 1/4 cup KRAFT Light House Italian Dressing Instructions: TOSS spinach with apples, celery and pecans in large bowl. ADD dressing; mix lightly.
Green Onion, Thyme and Sage Rolls 2 cups plus 2 tablespoons white bread flour, plus more for dusting 1 1/2 cups whole-wheat bread flour 1 1/4 ounce packet active dry yeast 1 1/2 teaspoons kosher salt 1 1/2 cups warm water (from the tap) 6 green onions, finely sliced Leaves from 5 sprigs fresh thyme, finely chopped Cooking spray 1 large egg, lightly beaten 30 small fresh sage leaves Instructions: Put the flours, yeast and salt in a large bowl (or stand mixer bowl). Make a well in the center and pour in the water. Mix everything together well (by hand with a wooden spoon or, if by machine, with a dough hook on medium speed) to make a smooth, soft dough ball, 2 to 4 minutes. If doing by machine, continue to knead on medium-high speed for 5 minutes. Otherwise, put the dough on a clean work surface sprinkled with a little flour and knead for about 10 minutes. To test to see if the dough has been kneaded enough, form into a ball with a nice taut top. Put some flour on your finger and then prod the dough to make a small indent. If the dent springs back all the way, this means the dough is kneaded enough. If not, then knead a little bit more. Put the dough on the work surface (sprinkled with a little flour if you haven't already done so) and then flatten it out with a rolling pin to about an 8-inch round, 3/4 to 1 inch thick. Put the green onions and thyme in a pile in the center and then bring the sides of the dough up over the filling to enclose. Flip it over so the seam side is down and roll it out to the same size again. Once again, gather the edges up and over, but then knead the dough by hand to incorporate the filling ingredients evenly throughout. You may need to dust with a little more flour as you go if the green onions make things a little damp. Divide the dough into 10 equal-size pieces and knead each one into a ball with a nice taut top. Put the rolls, seam-side down and spaced apart, on a large nonstick baking sheet. Spray the rolls with a light spritz of cooking spray and then cover with plastic wrap so that it is airtight, but not too tight as the bread needs to grow. Preheat the oven to 400 degrees F and leave the bread on a chair about 3 feet away from the oven for 45 minutes, or until the bread has almost doubled in size. To test that the rolls are ready, remove the plastic wrap, put some flour on your finger and prod the side of the dough to make a small dent. The dent should spring back about halfway. When it does, it is ready. If necessary, leave it to rise a bit longer. Once ready, brush the dough balls with the beaten egg and lay 3 sage leaves in whatever decorative fashion you like on top of each one. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. Once ready, remove from the oven and serve warm.
Tomato and Okra Salad 1 pound okra 3 large ripe tomatoes, peeled, seeded, and coarsely chopped 1 small head Boston lettuce 1/4 cup Classic Vinaigrette, recipe follows 2 teaspoons Chile Oil, or to taste, recipe follows 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon-style mustard Pinch of sugar Salt and freshly ground black pepper, to taste 9 tablespoons extra-virgin olive oil 1 cup peanut oil 6 fresh bird chiles, or to taste 1 1/2 pounds fresh okra pods 1 tablespoon vegetable oil 1 medium onion, minced 2 1/2 cups beef stock 1 teaspoon freshly squeezed lemon juice Instructions: Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil. Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.
Fish for Crish: Red \Mole\ Swordfish Steaks with Pickled Shallots 4 small shallots, peeled, and sliced into thin rings (about 1/2 cup) 1/2 cup rice vinegar Small handful picked fresh cilantro leaves Extra-virgin olive oil for dressing Kosher salt and freshly ground pepper 1/2 teaspoon brown or black mustard seeds 1/2 teaspoon cumin seeds 1 teaspoon grated fresh ginger 4 teaspoons ancho chile powder 4 teaspoons rice vinegar 4 teaspoons mirin 2 teaspoons honey 1/2 teaspoon sriracha Kosher salt and freshly ground pepper 2 (1-pound) swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cook's Note* 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce. For the pickled shallots: Separate the shallots into little rings. Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful! For the \mole\: Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle. Pour into a bowl with the ginger, ancho chile powder, rice vinegar, mirin, honey, sriracha and honey. Whisk together until smooth. Taste for seasoning and adjust as necessary. Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking. Sprinkle the swordfish with salt. Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little \mole\. Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes. While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning. When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter. Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining \mole\ and cook until hot and bubbly. Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately!
Pumpkin Pie with Whipped Cream and Cinnamon 1/2 cup plus 1 tablespoon cold water 1 1/2 tablespoons apple cider vinegar 3 3/4 cups all-purpose flour, plus more for dusting 1 1/2 tablespoons granulated sugar 1 1/2 teaspoons kosher salt 1 1/2 cups (3 sticks) unsalted butter, cubed and chilled One 15-ounce can pumpkin puree 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1/4 cup maple syrup 3/4 teaspoon kosher salt 3/4 cup heavy cream 3/4 cup whole milk 3 large eggs plus 2 egg yolks 1/2 teaspoon ground cinnamon, plus more for serving 1/4 teaspoon ground nutmeg 1 vanilla bean, scraped Fresh whipped cream, for serving Instructions: For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes. Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches. Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F. For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
Asparagus and Egg Wrap with Barn Burner Chile de Arbol Salsa 2 whole wheat tortillas, warmed 2 teaspoons olive oil 1 onion, julienned 2 cloves garlic, chopped 1/2 russet potato, washed and cubed 2 ounces shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/4 tomato, chopped 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped fresh basil leaves 1 lime, squeezed Sea salt and pepper 6 egg whites, lightly beaten 1 cup Barn Burner Chile de Arbol Salsa, recipe follows 20 chile de arbol, toasted 1 teaspoon olive oil 1 onion, chopped 4 tomatoes, chopped 1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Sea salt Instructions: Preheat the oven 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper. Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up. For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa. Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold.
Gluten-Free Double Chocolate Chip Cookies 1 cup coconut oil 1 1/4 cups evaporated cane juice 1/3 cup applesauce 1/2 cup cocoa powder 1 teaspoon kosher salt 2 tablespoons pure vanilla extract 1 1/2 cups gluten-free all-purpose baking flour 1/4 cup flax meal 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum 1 cup chocolate chips Instructions: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center. Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.
Tapenade 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Instructions: Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Oatmeal Raisin Cookie Dough 1/3 cup raisins 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1 tablespoon Greek yogurt 1/2 teaspoon non-alcohol vanilla extract Instructions: Soak the raisins in hot water for 5 minutes and then drain. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note). Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands. Refrigerate in an airtight container for up to 5 days.
McGuire's Steak and Mushroom Pie 8 ounces unsalted butter 2/3 cup all-purpose flour 1/2 cup diced onions 1/2 cup red wine 1/4 cup roasted garlic 2 teaspoons garlic powder 2 teaspoons salt 2 teaspoons ground black pepper 8 ounces crimini mushrooms, quartered 8 ounces portobello mushrooms, sliced 1/2-inch thick 2 tablespoons olive oil 2 pounds beef tenderloin, trimmed and cubed 4 sheets puff pastry Instructions: Preheat the oven to 400 degrees F. Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.
Red Velvet Cupcakes with Nonpareils 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup whole milk 1/2 cup vegetable oil 1 large egg 1 tablespoon distilled white vinegar 1 tablespoon red food coloring 1 teaspoon pure vanilla extract 6 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Pinch of salt 2 cups confectioners' sugar 1 cup mixed orange, yellow and brown nonpareils Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, baking soda, cinnamon, allspice and salt in a large bowl. Combine the granulated sugar, milk, vegetable oil, egg, vinegar, red food coloring and vanilla in a blender and blend until smooth. Add to the flour mixture and stir until combined. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Beat the cream cheese, butter, vanilla and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Reduce the speed to medium low; gradually add the confectioners' sugar and beat until smooth. Increase the mixer speed to high and beat until fluffy, about 1 more minute. (If the frosting is too soft, refrigerate a few minutes before using.) Spread the frosting on the cupcakes and dip in the nonpareils; shake off any excess.
Triple Pork Sliders 1 1/2 pounds ground pork 1/2 pound fresh Mexican chorizo sausage, casings removed 1/4 cup finely grated Pepper Jack cheese 1 small shallot, finely chopped 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper 8 slices applewood smoked bacon, cooked crisp 16 small dinner rolls, sliced in half Curly leaf lettuce 3 sliced plum tomatoes Smoked Paprika Mayonnaise, recipe follows 1/4 cup mayonnaise 1 tablespoon smoked paprika 1 teaspoon hot sauce (recommended: Sriracha) Instructions: Preheat a flat top grill pan to medium-high heat. In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise. Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.
Green Bean and Potato Salad Kosher salt 1/3 pound thin green beans, trimmed and cut into thirds 2 pounds small Yukon, white, or red skinned potatoes, quartered 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 to 4 slices smoky bacon, finely chopped 2 large shallots, finely chopped 1 small red Fresno chile pepper, seeded and finely chopped, optional 3 tablespoons cider or wine vinegar 1 tablespoon sugar 1/4 cup chicken stock 1/4 cup chopped flat-leaf parsley Freshly ground black pepper Instructions: Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes. When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock. Drain the potatoes and return them to the hot pot. Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
Orange Marmalade Pancakes 11 tablespoons unsalted butter, at room temperature, plus more, for the skillet 2 tablespoons orange marmalade 1 3/4 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature Orange segments, for serving Maple syrup, for serving, optional Instructions: Preheat the oven to 200 degrees F. Beat 8 tablespoons of the butter in a medium bowl with a wooden spoon or spatula until smooth. Add 1 tablespoon of the marmalade and mix until well combined. Set aside at room temperature. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, vanilla, eggs and remaining 1 tablespoon marmalade in a medium bowl until combined. Melt the remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Cool slightly and then whisk into the milk mixture (reserve the skillet for making the pancakes). Add the milk mixture to the flour mixture and whisk until it just comes together in a thick and lumpy batter. Heat the reserved skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter into the skillet for each pancake. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked in the center, about 1 minute more. Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the orange marmalade butter and orange segments. Drizzle with maple syrup if using.
Whole Carp Cooked In Bamboo: Ca Nuong Tre 1 (1 1/2 pounds / 700 g) whole carp, cleaned and scaled 2 knobs fresh turmeric, peeled 1 bunch fresh dill Salt and freshly ground black pepper 7 ounces/200 ml fresh young coconut juice 1 banana leaf 2 tablespoons crushed roasted peanuts 2 tablespoons spring onion oil 1 long chile, sliced, for serving Instructions: Heat a charcoal grill to medium heat. Slice the turmeric and pound into a paste in a mortar and pestle. Add dill, 1/2 teaspoon salt and 1/2 teaspoon pepper, and combine well. Coat the fish with the turmeric and dill paste. Slide the fish into the bamboo then add young coconut juice. Seal the opened end of the bamboo with banana leaf and tie with bamboo string. Place the bamboo on charcoal on medium heat and cook for 20 minutes. Once cooked, slide the fish onto a platter then top with spring onion oil and crushed peanuts. Garnish with chile.
Tagliarelle with Truffle Butter Kosher salt 1/2 cup heavy cream 3 ounces white truffle butter Freshly ground black pepper 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine 3 tablespoons chopped fresh chives 3 ounces Parmesan, shaved thin with a vegetable peeler Instructions: Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy. Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Crispy Chicken and Waffle Sandwiches 1/3 cup buttermilk 3/4 teaspoon hot sauce 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Kosher salt 1 pound chicken tenders Vegetable oil, for frying 1 cup all-purpose flour 1 teaspoon smoked paprika Freshly cracked black pepper 1 1/2 cups panko breadcrumbs 1 1/2 tablespoons ancho chile powder 2 large eggs 1 stick salted butter, softened 3 tablespoons maple syrup 3 teaspoons hot sauce 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 3/4 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups buttermilk 1/2 cup seltzer 2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chopped scallions Cooking spray 2 tomatoes, thinly sliced Instructions: Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight. Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer. Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish. Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven. Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl. Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions. Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest. For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.
Chocolate Shell Sauce for Ice Cream 2 tablespoons coconut oil 8 ounces dark, milk or bittersweet chocolate, broken into pieces 1 pint ice cream Instructions: Heat the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat and let cool for 5 minutes. Divide the ice cream among 3 bowls. Pour over the sauce; it will harden immediately.
Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad 4 to 5 ounce fillets of salmon (at room temperature for 1 hour) 1 cup flour 1 tablespoon fleur de sel (or sea salt) 1 teaspoon cayenne pepper 1 tablespoon smoked dulse granules 1 1/2 to 2 ounces dulse flakes, for coating 1/2 cup Panko (Japanese bread crumbs) 1 egg, beaten 1/4 to 1/3 cup olive oil Strips of crispy dulse for garnish Instructions: Combine the flour, salt, cayenne and dulse granules. Dredge the fillets in the flour mixture and pat off excess. Dip lightly in beaten egg and then lightly coat with the dulse flakes and Panko, covering all sides. Do not make the crust too thick. Heat the oil in a 12 inch stainless steel skillet. Saute the fillets on all sides for a total of 4 to 5 minutes for rare, 8 minutes for well done (rare to medium is preferred for texture and color). Garnish with strips of crispy dulse and serve with the Jicama salad).
Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs) 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/4 cup soy sauce 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions) 1/4 cup cornstarch dissolved in 1/4 cup water 2 pounds boneless chicken breasts, cut into cubes Salt and freshly ground black pepper 1 cup sake 12 bamboo skewers 2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths Instructions: To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature. Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours. Begin soaking about 12 bamboo skewers in water so they won't burn on the grill. Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.
Chicken Breast, Dried Tomato and Mozzarella Panini 1 whole boneless, skinless chicken breast Olive oil, as needed 2 teaspoons chopped fresh rosemary leaves Kosher salt and freshly ground black pepper 6 to 8 plum tomatoes, cored Olive oil, as needed Kosher salt and freshly ground black pepper 2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise About 6 (1/4-inch thick) slices mozzarella 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground black pepper Instructions: Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, preheat a grill. Grill the chicken, turning once, until just cooked through. Make the tomatoes: Preheat the oven to 250 degrees F. Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours. Make the sandwiches: Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy.
Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette 5 cups lobster or shrimp stock 3 tablespoons olive oil 1/2 medium Spanish onion, finely chopped 3 cloves garlic, finely chopped 2 cup white wine 2 cups arborio rice 1 tablespoon saffron threads 1 tablespoon honey 2 tablespoons coarsely chopped fresh tarragon Salt and freshly ground pepper 8 scallions 1/2 large white onion, cut into chunks 3 garlic cloves 1/3 cup rice wine vinegar 1 cup pure olive oil 1 teaspoon honey Salt and freshly ground pepper 12 large shrimp, shelled and deveined 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes. Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper. Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle. Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.
Black Bean Soup 3 cups (720 ml) low sodium chicken or vegetable stock 1 1/2 cups (360 g) canned, drained and rinsed black beans (1/2 reserved) 1 1/2 cups (360 g) canned, drained and rinsed chickpeas (1/2 reserved) 1/2 cup (80 g) chopped and cooked onion 1/4 cup (25 g) chopped scallions 3 garlic cloves, roasted 3 tablespoons (45 ml) lime juice 1 (10 g) jalapeno pepper, seeded 1/4 cup (37 g) diced red pepper (reserved) 1/4 cup (37 g) diced yellow pepper (reserved) 1 teaspoon ground cumin salt and freshly ground black pepper, to taste Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 10, then to High. 4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid. 5. Reduce speed to Variable 4 and remove the lid plug. Add reserved ingredients through the lid plug opening. 6. Blend for additional 10 seconds. Serve immediately.
Chocolate-Mint Love Cake with Mint Ganache Canola spray One 16.5-ounce box chocolate cake mix plus ingredients for baking listed on the box 1/4 teaspoon peppermint extract One 32-ounce container part-skim ricotta cheese 4 ounces mascarpone 3/4 cup sugar 4 large eggs 1 teaspoon vanilla extract One 10-ounce bag bittersweet chocolate chips 5 ounces heavy cream 1 tablespoon light corn syrup 1/8 teaspoon peppermint extract Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray. Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside. Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes. For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth. Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.
The Best Chicken Cacciatore 1/4 cup olive oil 6 chicken drumsticks 6 chicken thighs Kosher salt and freshly ground black pepper 4 ounces pancetta, diced 2 small carrots, peeled and diced (about 3/4 cup) 1 celery stalk, diced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 tablespoon oregano leaves, chopped 1 cup dry red wine One 28-ounce can whole peeled plum tomatoes, crushed 2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish Instructions: Heat 2 tablespoons of the oil a large Dutch oven over medium heat. Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet. Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate. Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute. Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes. Meanwhile, preheat the oven to 350 degrees F. Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes. Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm. If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
Tex-Mex Pantry Gnocchi Soup Two 15-ounce cans fire-roasted tomatoes Two 15-ounce cans southwestern-style corn, drained and rinsed Two 10-ounce cans red enchilada sauce Two 4.5-ounce cans chopped green chiles One 15-ounce can black beans, drained and rinsed Kosher salt and freshly ground black pepper One 17.6-ounce package potato gnocchi 1 cup cubed Spanish chorizo 8 ounces processed queso blanco cheese, such as Velveeta, cubed Fresh cilantro leaves, for garnish Instructions: Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together. Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
Spanish Tripe Stew with Chick Peas, Chorizo and Paprika 2 ounces dried chickpeas 3/4 pound boneless pork, cut into small dice One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips Salt Pepper 2 tablespoons flour 1/4 cup olive oil 1/2 pound onions, peeled and minced 8 cloves garlic, minced 1 cup white wine 1 28-ounce can of tomatoes with liquid, crushing the tomatoes by hand 1 teaspoon hot Spanish paprika 1/2 pound whole chorizo Instructions: Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes. Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary. After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve. Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994
Swordfish Spiedini 1/4 cup extra-virgin olive oil 2 teaspoons herbes de Provence 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds swordfish steaks (at least 1-inch thick), trimmed 12 short, thick wooden skewers, soaked in water for at least 30 minutes 12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip 6 lemon wedges Instructions: Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes. Transfer the skewers to plates and serve with lemon wedges.
Kids Can Make Strawberry Shortcakes Berries: 1 quart berries, hulled and sliced (can be done the night before) 1/4 cup sugar 1 lemon Biscuits (can be measured ahead of time): 2 cups all-purpose flour, plus more flour for the work surface 3 tablespoons sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups heavy cream, plus more for brushing Zest and juice from 1/2 lemon Whipped cream: 1 1/2 cups heavy cream 1/3 cup sugar 1 teaspoon vanilla extract Fresh mint, for optional garnish Instructions: Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl. Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes. Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream. Add the lemon zest and juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-sprinkled surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets. Brush them with more cream and sprinkle with a little sugar. Bake them in the middle of the oven until they are just golden, about 12 minutes. Cool the biscuits while you make the whipped cream. Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container. Whisk or shake with the lid on until soft peaks form. To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits. Place the top halves on top. Add more whipped cream and a mint leaf to each, if using.
Open-Faced Sandwich 1 tablespoon vegan mayonnaise 1 large slice sourdough bread or 2 slices bread of choice, toasted 1 ripe avocado 2 tablespoons hummus 2 leaves lettuce 4 thin slices ripe tomato\u202f 1 tablespoon capers, drained Juice of 1 lemon Flaky sea salt Instructions: To assemble, first spread a layer of mayonnaise on top of the toasted bread. Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork. Now spread on a layer of hummus on top of the smashed avocado. Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers. Now add a light squeeze of fresh lemon juice and a small pinch of salt. Cut the sandwich in half and then it's ready to devour.
Rhubarb Tart 1 2/3 cups all purpose flour 1/4 teaspoon salt 2 tablespoons powdered sugar 1/2 cup chilled unsalted butter, cut into pieces 2 large egg yolks 2 tablespoons (about) ice water 3 tablespoons apricot jam 1 cup sugar 1/4 cup water 2 tablespoons brandy 1 tablespoon fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch thick pieces Instructions: Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;
Baked Ricotta with Lemon and Herbs 1 pound fresh ricotta cheese Grated zest of 1 lemon 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Kosher salt Pinch of red pepper flakes 1 tablespoon grated parmesan cheese 1 tablespoon extra-virgin olive oil Sea salt Grilled or toasted crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy. Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
Pretzel Pepper Jack Cheese Sticks One 6-pack pepper jack snack sticks 2 cups vegetable oil, for frying 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 eggs, beaten 2 cups crushed pretzels Salsa, for serving, optional Instructions: Freeze the cheese sticks for at least 30 minutes. Heat the oil to 350 degrees F in a deep, heavy pot. Set up a breading station with the flour and a pinch of salt and pepper in one pie pan; the beaten eggs in a second; and the pretzel crumbs in a third. Dip each cheese stick in the flour, then in the egg wash, and then in the pretzels. Carefully add the breaded cheese sticks to the hot oil and fry until dark golden brown all over, about 1 minute per side. Drain on a paper-towel-lined plate and immediately sprinkle with salt. Serve with salsa.
Mini Smoked Salmon Frittatas with Chive Creme Fraiche Cooking spray 3/4 cup creme fraiche, chilled 2 tablespoons chopped fresh chives 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon) 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 6 large eggs 1/2 cup whole milk 2 tablespoons creme fraiche, at room temperature 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 ounces smoked salmon, chopped into 1/2-inch pieces Instructions: Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray. For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas. For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.
Roasted Vegetable and Sausage Lasagna 2 zucchini, sliced lengthwise into 1/4-inch planks 1 large eggplant, sliced lengthwise into 1/4-inch planks 2 tablespoons extra-virgin olive oil, plus for drizzling Kosher salt and freshly ground black pepper 1 1/2 pounds sweet Italian sausage, casings removed 2 cups ricotta 2 tablespoons chopped fresh parsley 1 egg One 32-ounce jar marinara sauce 1 box no-boil lasagna noodles 2 cups shredded mozzarella 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat. Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper. Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees F. While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes. In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper. In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top. Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.
Lamb-Stuffed Grape Leaves 2 cups parboiled long-grain white rice 1 pound ground lamb 8 ounces ground beef 1 tablespoon ground coriander 1 tablespoon minced garlic 1 tablespoon lemon salt 1 tablespoon extra-virgin olive oil 1/2 tablespoon ground allspice 1 teaspoon ground cinnamon Kosher salt 40 to 50 grape leaves, washed 1 cup diced tomatoes Lemon wedges, for serving Instructions: Wash and soak the rice in hot water for 30 minutes. Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand. Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling. Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes. Serve the stuffed grape leaves with lemon wedges.
Melon Salad 1 1/2 pounds large shrimp, peeled and deveined 6 tablespoons extra-virgin olive oil 2 teaspoons finely grated peeled ginger 2 teaspoons finely chopped lemongrass 1 lime, zest finely grated plus 2 limes, juiced 1/8 teaspoon hot sauce (recommended: Tabasco) Salt and freshly ground white pepper 1 ripe honeydew melon 1 ripe, small round red watermelon 1 tablespoon finely chopped purple-basil leaves, plus additional small leaves 1 tablespoon finely chopped cilantro leaves, plus additional small leaves Instructions: Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise. In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside. Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices. Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes. Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).
Cherry-Lime Rickey 2 cups pitted fresh or frozen cherries, plus pitted frozen cherries, for serving 1 cup sugar 3/4 cup frozen limeade concentrate (half of a 12-ounce can) 1/2 cup fresh lime juice, plus lime wheels, for serving Seltzer, for serving, optional Instructions: Combine the cherries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cherries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes. Strain the mixture through a strainer into a heatproof container, pressing on the cherry solids to extract all the juice. There should be about 1 3/4 cups of syrup. Let cool for 30 minutes. Combine the cherry syrup with the limeade and lime juice in a pitcher and stir well. There will be about 3 cups total. To serve: Either stir in 3 cups water if you want a still drink, or mix equal parts of the drink mix with seltzer in a glass. Serve over ice with frozen cherries and lime wheels.
How To Build a Perfect Charcuterie Board 4 to 5 ounces thinly sliced dry-cured pork, such as prosciutto, country ham, speck, Serrano ham, capicola, Iberico ham or coppa 4 to 5 ounces thinly sliced salami, such as sweet or hot soppressata, finocchiona or Genoa salami 4 ounces thinly sliced dry-cured beef or other meats, such as bresaola or mortadella 4 ounces meat or poultry spreads, such as rillettes, pâté or 'nduja 7 to 8 ounces soft cheese, such as Brie, Camembert, burrata, goat cheese, Gorgonzola dolce, fresh ricotta or triple-cream 7 to 8 ounces semi-soft cheese, such as drunken goat, fontina, muenster, Roquefort or Havarti 7 to 8 ounces firm cheese, such as Cheddar, Gouda, Gruyère, Stilton, Jarlsberg or manchego 7 to 8 ounces hard cheese, such as Parmigiano-Reggiano, Pecorino Romano, asiago or mimolette 1/2 cup local honey Pinch crushed red pepper flakes 1/4 cup quince paste 1/2 cup fig jam 1 small bunch seedless green, red or other varietal grapes (about 1 pound), separated into smaller bundles Pickled vegetables, such as radishes, okra, peppers or green beans, drained, for serving 1/2 cup cornichons, gherkins, kosher dill slices, bread and butter or your favorite pickles, drained 2 tablespoons whole-grain mustard 1 cup spiced or candied nuts 1/2 cup dried apricots or your favorite dried fruit 1 pint fresh figs or other ripe fruit, halved or sliced 1 baguette, half torn into pieces and half sliced and toasted for crostini Two 5.3-ounce boxes seed and fruit crisps 2 packages crackers or breadsticks Instructions: Place each type of meat on a different section of a large serving board. To make the slices easy to grab and visually interesting, fold and shape them in a variety of ways. You can make rosettes by folding pieces of meat in half and then rolling each up like a cigar. Pinch the cured ham into little mounds or arrange in swirls. Salamis can be rolled or folded into quarters and stretched across a section of the board in little \rivers.\ Add the spreads to the board next, either mounded directly on the board or in small containers or on plates with a broad knife for spreading. Divide the cheeses among the sections, pairing them with the meats and spreads to contrast flavors and textures. Experiment with combinations. Try a creamy burrata or Brie as a companion to salty-sweet prosciutto; match a firm or hard cheese like asiago with a soft, mild mortadella; place a mild buttery fontina with a spicy salami to mellow it out. To encourage noshing, break the hard cheese into large shards, cut a wedge or two from a full wheel and slice some of the bigger blocks into easy-to-grab pieces. Pour the honey into a small glass jar or bowl, sprinkle in a pinch of crushed red pepper flakes and nestle it among the meats and cheeses with a little spoon for serving. Place the quince paste on a small plate or cutting board and the fig jam in a small bowl and place them among the meats. Arrange bundles of grapes near the saltier cheeses. Put the pickled vegetables, cornichons and mustard in separate small bowls and add them to the board. Fill in some the empty spaces with piles of nuts and apricots. Plug other blank spots with the figs or other fresh fruit. Fill in any remaining spaces with the baguette pieces, crostini, crisps and crackers, then put any remaining in a separate dish or basket. Serve the board at room temperature with an assortment of knives for cutting and spreading, small forks for spearing and spoons for drizzling and scooping. The board can sit at room temperature for up to 2 hours.
Bun Bowl 2 pounds pork shoulder, 8 ounces of it ground or finely minced 25 ounces medium rice vermicelli, preferably Three Ladies Brand 6 ounces shrimp, peeled and finely minced 2 shallots, finely diced 2 cloves garlic, one minced, one left whole 3 medium carrots (1/2 finely minced, 2 1/2 julienned) 3 cups fresh cilantro leaves (from 1 large bunch or 2 small bunches), 1/4 cup chopped 2/3 cup fish sauce 1/4 cup plus 3 tablespoons sugar Freshly ground black pepper Six to eight 8-inch rice papers 2 limes, juiced (about 2 ounces) 4 Thai chiles, finely minced 1 medium European or Persian cucumber, peeled and cut into 2-inch julienne 1 bunch scallions, white and green part, julienned 1/2 cup fresh mint leaves, julienned 1 small head romaine lettuce, julienned 3 cups vegetable oil Sriracha sauce and fried shallots, for serving Instructions: Place the unground portion of the pork shoulder in the freezer for 30 minutes so it is easier to cut thinly. In a large pot of boiling water, cook the vermicelli for 8 minutes, then rinse thoroughly in cold water. Take a handful of the noodles and set aside. Drain and place into 6 piles on a tray to dry out a little. Cut the reserved handful rice noodles with scissor tips into 1-inch lengths and place in a mixing bowl. Add the ground pork, shrimp, half the shallots, minced garlic, minced carrot, 1/4 cup chopped cilantro, 3 tablespoons fish sauce, 2 tablespoons sugar and freshly ground pepper and mix all together very well. Dip a rice paper into very hot water briefly and place on a cutting board to soften for 1 minute. Place 3 ounces of the shrimp and meat mixture into the middle of the rice paper to form a sausage shape 1 inch in diameter, then fold the ends in and roll into a tight roll. Set aside for later on a plastic wrap-lined sheet pan, making sure the rolls are not touching, or they will stick together. Continue with the remaining rice paper and filling to make 6 to 10 rolls. (These can be made in advance and frozen, then cooked from frozen.) Remove the pork shoulder from the freezer and cut as thinly as possible into 1/8-inch-thick pieces. Place on a quarter-sheet tray or large platter. Top with 3 tablespoons fish sauce and 3 tablespoons sugar and let marinate for 30 minutes. Combine the remaining 5 tablespoons fish sauce with 1 1/4 cups water, the lime juice, remaining 2 tablespoons sugar, the Thai chiles, the remaining whole garlic clove and remaining diced shallots, then mix well and set aside until ready to serve. In 6 large individual bowls, arrange in equal portions the cold rice noodles, julienned cucumber, remaining carrot, scallion, mint, remaining cilantro leaves and romaine. Set aside the bowls until the rolls are fried and pork is grilled. To assemble: Place the vegetable oil in a heavy-bottomed Dutch oven and heat to 350 degrees F. Fry the imperial rolls two to three at a time, making sure they don't touch, until golden brown, 3 to 4 minutes. (If frying from frozen, they will take a little longer.) Place on a paper towel-lined tray to drain. Cut each roll into 4 pieces. Heat a grill to 400 degrees F or a broiler to high. Cook the pork until well caramelized on each side, about 4 minutes per side. Cut into 1-inch pieces. Place equal portions of the grilled pork and an imperial roll on each noodle bowl. Remove the garlic clove from the sauce and pour about 2 ounces sauce into each bowl. Place the remaining sauce on the table and have the sriracha sauce available as well. Guests should mix the noodles and vegetables together with the sauce and add additional sauce as needed. Sprinkle on the fried shallots.
Grilled Salmon with a Pineapple, Mango and Strawberry Salsa 4 teaspoons olive oil, divided 4 (6-ounce) salmon fillets, skin-on 2 teaspoons Essence, recipe follows 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 recipe Fruit Salsa, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 3/4 cup small diced pineapple 3/4 cup small diced mango 1/2 cup small diced strawberries 1/4 cup small diced red onion 1 jalapeno, stemmed, seeded and finely chopped 2 tablespoons chopped fresh mint leaves 2 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lime juice 1/4 teaspoon salt Instructions: Preheat a grill to medium. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately. Combine all ingredients thoroughly. In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

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