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Veggie-Stack Pita Pockets 1 (15-ounce) can chickpeas or white beans, rinsed and drained 1 to 2 tablespoons water 1/4 cup grated manchego or pecorino romano cheese 2 teaspoons freshly squeezed lemon juice 1 teaspoon kosher salt, plus more for seasoning Pinch red pepper flakes 1/4 cup extra-virgin olive oil Freshly ground black pepper 1/2 ripe Hass avocado, pitted and sliced 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced 10 to 12 whole-wheat pita minis (3 inches), lightly toasted Instructions: Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste. Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
Herb and Rib-Eye Salad 1 rib-eye steak, 1-inch thick Seasoning salt 1 tablespoon canola oil 1 head butter lettuce, leaves removed and torn 1/4 cup fresh thyme leaves 1/4 cup fresh parsley leaves, snipped 1/4 cup fresh tarragon leaves 1/4 cup fresh basil leaves, torn 2 Roma tomatoes, seeded and diced Balsamic vinaigrette Instructions: Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat. Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium. Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad. Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.
Roquefort-Rolled Grapes One 8-ounce package cream cheese 2 ounces Roquefort cheese 2 tablespoons heavy cream 3 cups toasted pecans, chopped 20 red seedless grapes Instructions: Line a baking sheet with waxed paper. Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish. Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour.
Baby Back Ribs with Sofrito Glaze Marinade 1 tablespoon annatto seeds 1/4 cup vegetable oil 1 tablespoon olive oil 1 yellow onion, diced 1 Anaheim chile, seeded and diced 4 garlic cloves 2 red peppers, seeded and diced 3 recao leaves (optional) or 1/2 bunch oregano 1/2 bunch cilantro 2 tablespoons tomato paste 3 whole tomatoes 1/4 cup cider vinegar 2 teaspoons salt 1 teaspoon freshly ground pepper 2 tablespoons guava jelly 1/4 cup coffee liqueur 4 pounds baby back pork ribs Instructions: To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds. Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight. Preheat oven to 350 degrees. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.
Malibu Barbie's California Sunset Cupcake 8 ounces (2 sticks) salted butter, at room temperature 2 cups sugar 4 large eggs 2 tablespoons vanilla bean paste 1 tablespoon orange zest 2 2/3 cups gluten-free all-purpose baking mix 1 1/2 cups whole milk 1/2 cup plus 1 tablespoon frozen orange juice concentrate, thawed 1/4 cup sugar 1 1/2 teaspoons powdered gelatin 3/4 cup heavy whipping cream 1 pound sugar 8 ounces egg whites, at room temperature 1/2 teaspoon cream of tartar 12 ounces (3 sticks) salted butter, at room temperature 1/3 cup strawberry puree 1/4 cup passion fruit puree Instructions: For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl. Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all the ingredients are incorporated. Add the vanilla bean paste and orange zest and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the orange mousse filling: In a saucepot, gently heat 1/2 cup of the orange juice concentrate and the sugar, stirring just until the sugar is dissolved. Refrigerate until chilled. In a small bowl, mix 2 tablespoons water with the remaining 1 tablespoon orange juice concentrate; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate. In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks. Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the gelatin into the chilled orange juice mixture until combined, and then pour the orange juice mixture into the whipped cream. Mix completely and refrigerate until ready to use. For the strawberry passion fruit Italian meringue buttercream: Put the sugar and 1/3 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes. While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping. While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer speed back to medium, add the butter in small chunks and mix until completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the strawberry and passion fruit purees. Turn the mixer back to medium-low speed and mix until the purees have been incorporated. Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag. To assemble: Use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the orange mousse filling, and frost the top of each with some of the strawberry passion fruit Italian meringue buttercream.
Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce 1 1/2 cups dry white wine, such as Sancerre or Sauvignon Blanc 1/4 cup orange blossom honey 1/2 lemon, juiced 3 tablespoons unsalted butter 1/2 baguette, cut into 1-inch slices 8 ounces bleu cheese 1 bunch peppery lettuce, such as arugula or watercress 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup toasted chopped walnuts Instructions: Preheat the oven to 500 degrees F. Put a sheet pan or pizza stone in the oven to get it heated up too. Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes. Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted. Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.
Camembert Trifle with Black Mission Figs 8 egg yolks 3/4 cups sugar 1 orange, zested and juiced 1 lemon, zested and juiced 1 1/2 pounds Camembert, rind removed 3 cups heavy cream 2 cinnamon sticks 5 star anise 2 cloves 12 Black Mission figs 2 cups ruby Port 1 cup honey 1 cup orange juice 1 white sponge cake, thin layer Instructions: To make the trifle, place the egg yolks, sugar, orange and lemon juice, and zests into a bowl over a double boiler with simmering water. Whisk all until the yolks are thick and pale yellow. While still on the stove, place the Camembert into the yolk mixture and stir until it is melted. Place the yolk mixture into a blender or food processor and blend until mixture is smooth. In a separate bowl whip the heavy cream until it reaches soft peaks. Place the yolk mixture into a bowl and gently fold in the whipped heavy cream. To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine. Place the spice bag in a saucepot. Quarter the figs and place them into the pot with the port, honey, and orange juice. Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape. Strain the figs and place the liquid back into the pot and reduce it by half. Once reduced, pour the liquid over the figs and let cool. To assemble the trifle, place a small amount of fig jam in the bottom of a martini glass and then a small amount of the Camembert cream. Add a layer of cake, fig jam, and then cream. Continue until you finish with the cream on the top of the glass. Garnish with a fig.
Sweet Cherry Tea 1/2-ounce sweet tea flavored vodka (recommend: FireFly) 1/2-ounce cherry schnapps liqueur Dash cherry juice Splash lemonade Ice Michigan cherries, for garnish Instructions: Pour all the ingredients, except the cherries, into a shaker filled with ice. Shake a couple of times and pour into a serving glass. Garnish with 2 Michigan cherries on toothpick.
Whole Salmon \Slashed and Stuffed\ with Basil Butter Olive oil, for grill 2 bunches fresh basil leaves, divided 2 sticks unsalted butter, room temperature Kosher salt and freshly ground black pepper 1 (4 pound) whole salmon, cleaned and scaled 2 lemons, cut into wedges Extra-virgin olive oil Sea salt Instructions: Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface. Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy. Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more. Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.
Baby's First Chicken Curry (Tomato-Poppy Seed Chicken Curry) Vegetable oil, for sauteing 1 1/4 cups finely chopped red onion 2 bay leaves 5 cloves garlic 4 chiles de arbol 1/2-inch piece peeled fresh ginger 1/2 teaspoon paprika 1/4 teaspoon turmeric 1 1/2 pounds boneless, skinless chicken thighs (no breasts, they will dry out) 1 teaspoon honey 1 (14.5-ounce) can whole tomatoes 1 tablespoon white poppy seeds,* blended in 1/4 cup milk or bypass the seeds and milk and just use 2 tablespoons yogurt Serving suggestion: Cooked rice. Instructions: Heat 1 tablespoon vegetable oil in a large deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown. Meanwhile, in a blender or food processor, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible. Once the onions are cooked, add the masala from the blender. Cook, stirring often, until deepened in colour, and oil droplets appear on the surface of the masala. Add the chicken and honey, coating the meat with the masala. Stirring often, cook about 5 minutes, until the masala sticks to the chicken. Pull tomatoes out of the can and squish into the pot, crushing them with your hands. Add a splash of the tomato juice, too. Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened. Turn heat down, add either poppy seed-milk mixture or yogurt and stir gently. Taste for seasonings. Garnish with fresh chopped cilantro and serve over rice.
Smoky Corn Chowder 4 ounces smoky lean center cut bacon, chopped 4 cloves garlic, finely chopped 2 medium onions, chopped 1 chile pepper, such as Fresno chile, seeded and chopped 6 large ears corn, kernels scraped from cob, cobs reserved 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon smoked sweet paprika, scant palmful Salt and freshly ground black pepper 2 fresh bay leaves 1 pound (1 large) starchy potato, peeled and diced 4 cups chicken stock 2 tablespoons butter 1 lime, juiced Hot sauce Reserved bacon bits Scallions Chopped fresh cilantro or parsley Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack Instructions: Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame. Serve the corn chowder topped with bacon, scallions, herbs and cheese.
Superb Squash Soup with the Best Parmesan Croutons Olive oil 16 fresh sage leaves 2 red onions, peeled and chopped 2 sticks celery, trimmed and chopped 2 carrots, peeled and chopped 4 cloves garlic, peeled and chopped 2 sprigs fresh rosemary, leaves picked 1/2 fresh red chile, to taste, seeded and finely chopped Sea salt and freshly ground black pepper 4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks 2 quarts good-quality Chicken or vegetable stock Extra-virgin olive oil Extra-virgin olive oil 16 slices ciabatta bread 1 chunk Parmesan, for grating Instructions: Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes. While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides. When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Chocolate Beet Cake 1/2 cup (8 tablespoons) unsalted butter 1 cup packed brown sugar 1/4 cup half-and-half 2 cups confectioners' sugar 2/3 cup melted unsalted butter 2 cups milk chocolate or semi-sweet chocolate chips 2 teaspoons vanilla extract 1 teaspoon instant coffee granules, optional 3/4 cup vegetable oil, plus more for greasing the pans 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon kosher salt 3 large eggs 1 3/4 cups granulated sugar 3 ounces semi-sweet chocolate baking bar or chips 2 cups pureed cooked beets (can be canned) 1 teaspoon vanilla extract Instructions: For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes. Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups. For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups. For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil. In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy. Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water. Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely. Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
Raspberry Lemonade 4 cups fresh lemon juice 3 cups sugar 1 bag frozen raspberries Ice cubes, for serving Instructions: Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Fill mason jars with ice cubes and top them off with the lemonade.
Blueberry and Nectarine Cobbler 6 ripe nectarines, about 1 pound 2 cups fresh blueberries 1 cup sugar 1 tablespoon instant tapioca 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan 1 1/2 cups all-purpose flour 1/3 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced into small pieces 1 large egg 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired. Serving suggestions: Vanilla ice cream or whipped cream.
Chinois Chicken Salad with Chinese Mustard Vinaigrette 2 chicken breasts, bone-in with skin Salt Freshly ground black pepper 2 tablespoons peanut oil 1 head Napa cabbage 1 head romaine lettuce 1 head radicchio Chinese Vinaigrette, recipe follows Fried Springroll Baskets and Strips, recipe follows 1 cup chopped roasted peanuts Cilantro sprigs Lime wedges 1 egg yolk 2 teaspoons dry Chinese mustard 1/4 cup rice wine vinegar 1 teaspoon soy sauce 2 tablespoons light sesame oil 3 tablespoons peanut oil Salt Freshly ground black pepper 1 1/2 tablespoons honey 6 large square eggroll wrappers Peanut oil Instructions: Preheat the oven to 450 degrees F. Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes. While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate. Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated. Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge. Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use. Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F. Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
Red Chard and Rice 2 tablespoons extra-virgin olive oil 3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped 2 cloves garlic, grated 1 small bunch red chard, stemmed and chopped Freshly grated nutmeg Kosher salt and freshly ground black pepper 1/2 teaspoon smoked sweet paprika or sweet paprika 1 cup white rice 1 3/4 cups chicken stock or water Instructions: Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.
Lebanese Lentils, Rice and Caramelized Onions (Mujadara) 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed 1/2 cup extra-virgin olive oil 1 teaspoon cumin seeds 1/2 teaspoon cracked black peppercorns 3 medium red onions, thinly sliced Kosher salt 3/4 cup basmati rice 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 (1-inch) cinnamon stick 2 tablespoons pine nuts, optional Squeeze of fresh lemon juice Greek yogurt, for serving, optional Instructions: Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside. Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute. Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
Greek Yogurt Pancakes 6-ounce can unsweetened pineapple juice 1 cup frozen wild blueberries 1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced 2 cups 2-percent Greek yogurt 4 large eggs 2 tablespoons light brown sugar 1 teaspoon finely grated lemon zest 1/2 cup all-purpose flour 1 1/2 teaspoons baking soda Kosher salt Cooking spray Instructions: Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside. Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.
Chicken Fried Steak 1 to 2 pound round steak, tenderized Pinch tenderizer Pinch garlic salt Pinch black pepper Baking soda 1 egg 1/2 cup milk 1 cup all-purpose flour Lard, for frying Instructions: Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.
Instant Pot Split Pea Soup 4 cups low-sodium chicken broth 5 sprigs thyme 4 ounces ham, diced (about 1/3 cup) 2 tablespoons unsalted butter 2 stalks celery 2 carrots 1 large leek 3 cloves garlic 1 1/2 cups dried green split peas (about 12 ounces) Kosher salt and freshly ground pepper 1 cup pita chips or bagel chips, broken into pieces Instructions: Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them. Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure. Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips.
Salisbury Steak with Mushroom Sauce 4 boneless steaks (about 4 ounces each) Salt and freshly ground black pepper Flour, for dredging 1/4 cup extra-virgin olive oil 4 cups beef stock 8 ounces white button mushrooms, quartered 8 ounces shiitake mushrooms, stemmed, caps quartered 1 tablespoon unsalted butter 1 onion, minced 1 carrot, diced 4 sprigs fresh thyme 3 cloves garlic, minced 1 cup balsamic vinegar Pea whipped potatoes, recipe follows 2 pounds russet potatoes, peeled and cut into large chunks 1 1/2 pounds English peas, or 2 pounds frozen peas 2 cups heavy cream 1/2 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon minced garlic (about 3 to 4 cloves) Salt and freshly ground black pepper Grated Parmesan, optional Instructions: Preheat oven to 300 degrees F. Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm. Meanwhile, in a saucepan, reduce stock by half. Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour. Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce. Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil. Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat. Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree. Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired. Serve hot. Prep Time: 10 minutes Cook Time: 20 minutes Inactive Prep Time: 15 minutes Ease of preparation: easy
Gravy from Roast Drippings 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns Instructions: Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
Sauteed Red Snapper with Basil Oil and Sun-Dried Tomatoes 4 five-ounce pieces of red snapper fillet, skin on, but with all pin bones removed 2 tablespoons olive or vegetable oil Salt and freshly ground black pepper to taste 1 clove garlic, finely-minced 1/4 cup sun-dried tomatoes, soaked in hot water, drained, and julienne 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh oregano leaves 3 tablespoons finely chopped shallots 4 teaspoons basil-flavored olive oil Instructions: Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.;
Honey Horseradish Wings with Dijon Ranch 4 pounds wings, separated into wingettes and drumettes, tips discarded 1 teaspoon kosher salt 2 tablespoons aluminum-free baking powder 1/2 cup mayonnaise 1/2 cup sour cream, Greek yogurt or more mayonnaise 1 tablespoon lemon juice 1 tablespoon Dijon mustard 3 tablespoons buttermilk or non-dairy milk substitute 1/2 teaspoon dried dill 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried parsley 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon fresh parsley leaves or diced green onion, for garnish, optional 1/2 cup unsalted butter or vegan butter substitute, to keep things kosher 1/4 cup honey 1/4 cup cream-style horseradish sauce, such as Inglehoffer 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper, or to taste Apple slices, for serving, optional Instructions: For the wing prep: The day before you are going to make the wings, prep them. Dry the wings very well and place in a large bowl. In a small bowl, combine the salt and baking powder. Sprinkle over the wings and toss evenly. Line two baking sheets with aluminum foil and top with racks. Place the wings over the racks, making sure they do not touch. Refrigerate for 12 hours or overnight. For the Dijon ranch: Whisk the mayonnaise, sour cream, lemon juice, Dijon mustard and buttermilk together in a medium bowl. Then add the dried dill, garlic powder, onion powder, dried parsley, salt and pepper and whisk again. Cover and store in the refrigerator until ready to use. You can make the Dijon ranch up to 5 days ahead of time. Garnish with the parsley or green onions before serving, if desired. When ready to make the wings, position oven racks in the center and top third of the oven and preheat the oven to 250 degrees F. Bring the wings to room temperature. Dry them off again to remove any moisture. This yields the crunchiest wings. Roast the wings on the rack-lined baking sheets, flipping them halfway through and switching the pan rack positions for even roasting, for 1 hour. After an hour, increase the oven temperature to 425 degrees F and roast, flipping the wings halfway through and switching the pan rack positions, until golden brown and crispy, 45 to 50 more minutes. Remove them from the oven and let them rest a few minutes to crisp up more. For the wing sauce: When the wings are nearly ready, melt the butter and honey in a small saucepan. Bring to a simmer and simmer until a thick honey consistency, about 10 minutes. If it gets too thick, you can add a little water. Remove from the heat and cool slightly. Add the horseradish, salt and pepper and mix to combine. Toss the wings in the sauce and serve immediately with the Dijon ranch and apple slices, if desired.
Spiced Blackberry, Quince and Apple Pavlova 1 cup/8 1/4oz/230g superfine sugar Squeeze of lemon juice 4 egg whites, at room temperature 3 quince or 4 pears, peeled, cored, and sliced 2 apples, peeled, cored, and sliced 2 star anise 1 cinnamon stick, snapped in half Couple of twists of black pepper 1/2 bottle of Marsala or good red wine Finely grated zest and juice of 1 orange 4 tbsp soft light brown sugar seeds of 1 vanilla bean, (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls of blackberries 1 1/5 cup/11fl oz/300ml whipping or heavy cream 1/8 cup/ 3/4 oz/20g confectioners' sugar a few seeds from vanilla bean (saved from above) or 1 drop vanilla extract Instructions: Preheat the oven to 275 degrees F (140 degrees C). Line a large baking sheet with parchment paper. Put the sugar and lemon juice in a large bowl. Add one egg white and whisk for a minute - the mixture will look hard, but don't worry. Add another egg white and whisk for a few minutes before adding the remaining whites. Then whisk for 4 to 5 minutes until the meringue is stiff and shiny. Dollop the mixture in a circle on the parchment paper about 8in (20cm) round, making the sides slightly higher than the center. Bake in the bottom of the oven for 1 to 1 1/2 hours, or until the meringue is firm and crisp on the outside but still soft and \pillowy\ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don't want too much color - it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool. Meanwhile, put all the fruit filling ingredients except the blackberries in a medium saucepan set over medium heat. You can throw the vanilla seeds and the bean into the mix. Bring the liquid to just boiling point, then turn down to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, until the fruit is soft but still has a bit of bite. Add the blackberries and remove the pan from the heat, then let the fruit cool in the liquid. To make the cream filling, put the cream, sugar, and vanilla into a large bowl and whip. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to very slightly underwhip, as the cream will thicken when left to stand. Drain the fruit through a sifter or colander, reserving the liquid if you want, to have as a hot toddy. To assemble the pavlova, place the meringue on a serving plate. Dollop the cream mixture all over it, leaving a 1 1/2 (4cm) border all the way around. Pile the drained fruit all over the cream and serve.
Chocolate Hazelnut Biscotti 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup butter, softened 1/2 cup chocolate hazelnut spread (recommended: Nutella) 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup chopped toasted hazelnuts Instructions: Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Baked Ham with Orange-Pepper Glaze 1 9-to-10-pound fully cooked bone-in ham (butt half) Finely grated zest and juice of 1 orange 2 cups low-sodium chicken broth 3 tablespoons unsalted butter, melted 1/2 cup hot pepper jelly 1/2 cup whole-grain mustard 1/2 cup packed light brown sugar 1/4 cup orange marmalade 1/4 cup sherry vinegar 2 tablespoons chopped fresh thyme 1 teaspoon ancho chile powder 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Instructions: Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan. Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours. Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl. Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.
Spinach-Bacon Salad with Chicken 4 slices bacon 2 shallots, thinly sliced 2 tablespoons white wine vinegar 1 avocado 1 cup buttermilk 1 tablespoon chopped fresh tarragon Kosher salt 2 large skinless, boneless chicken breasts (about 10 ounces each) Freshly ground pepper 10 ounces baby spinach (about 7 cups) 1 1/2 cups seedless red grapes, halved 1/4 cup salted roasted pepitas (hulled pumpkin seeds) Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop. Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside. Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop. Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.
Watermelon Juice 1/2 seedless watermelon (about 6 to 7 pounds), cut into cubes 16 ice cubes 1 liter lemon-flavored soda Instructions: In a blender puree the about half the watermelon with 8 ice cubes. Slowly add half the lemon soda to the blender. Pour into glasses. Repeat with the remaining ingredients.
Carne Guisada 1 pound cubed beef blade meat 1 large green bell pepper, seeded and roughly chopped 1 onion, roughly chopped 1 large tomato, chopped 1/4 cup chopped garlic 1-ounce whole cumin seeds 1/2-ounce freshly ground black pepper 1 quart water, plus 1-ounce 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat Salt Instructions: In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
Cherry Pie in the Sky 1/3 cup graham crackers, crushed 1/3 cup sugar 1/4 cup superfine sugar 1 cup cherry juice 1/4 cup grenadine 4 shots white rum 1 cup club soda 1 lime, juiced Lime slices, for garnish Maraschino cherries, for garnish Instructions: In a bowl, mix together graham crackers and sugar. Moisten the rims of the glasses and coat with sugar mixture. In a large pitcher, add superfine sugar, cherry juice, grenadine, rum, club soda and lime juice. Stir. Pour over ice in the rimmed glasses with and garnish with lime and cherries.
The Ultimate Ketel One Blue Cosmopolitan 1 oz. Ketel One Citroen Vodka .5 oz. blue curacao 1 oz. white cranberry juice 1 squeeze fresh lime juice 1 piece lemon zest twist Instructions: Shake with ice in a cocktail shaker. Serve straight up in a martini glass. Garnish with a lemon twist.
Spanish Chorizo, Kale and Cranberry Bean Soup 2 8 ounces Spanish chorizo, cut into 1/4-inch-thick slices 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 large Spanish onion, finely chopped 8 ounces kale, stemmed and leaves coarsely chopped 8 cups chicken stock 1 cup white wine 2 teaspoons kosher salt 2 cups dried cranberry beans or pinto beans, soaked overnight Olive oil, for drizzling Active Time: 45 minutes Total Time: 9 hours 45 minutes (includes soaking time) Instructions: Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour. Ladle the soup into bowls and drizzle with olive oil.
Roasted Rack of Lamb with Mint Pesto 1 (2 to 2 1/2 pound) frenched rack of lamb Kosher salt and freshly ground black pepper 2 tablespoons canola oil Mint Pesto, recipe follows 1 bunch fresh mint, leaves only 2 tablespoons chopped walnuts 2 tablespoons mint jelly 1 tablespoon chopped garlic 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1/4 teaspoon red pepper flakes Pinch kosher salt and freshly ground black pepper Instructions: Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto. Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.
Bok Choy Stir-Fry with Canadian Bacon 1 1/2 tablespoons low-sodium soy sauce 1 teaspoon Sriracha, sambal oelek or other Asian chile sauce 1 teaspoon sugar 1/4 cup vegetable oil 6 ounces Canadian bacon, cut into 1/2-inch pieces 10 ounces shiitake mushrooms, stemmed and sliced Kosher salt 1 red bell pepper, chopped 1 red onion, chopped 2 cloves garlic, minced 6 heads baby bok choy, trimmed and chopped 4 cups cooked brown rice, for serving Instructions: Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl. Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes. Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.
Burrizza 2 pounds skirt steak, trimmed and cut into 6-inches pieces 1 cup orange juice 1/4 cup sour mix 3 tablespoons olive oil 2 tablespoons soy sauce 1 heaping tablespoon brown sugar 1 tablespoon ground cumin 1 tablespoon ground chipotle pepper 6 cloves garlic 1 jalapeno Juice of 1 lime 1 large yellow onion, sliced 1 cup torn sprigs fresh cilantro Kosher salt and freshly ground black pepper 2 avocados 1/2 cup sour cream or Greek yogurt 1/4 cup coarsely chopped fresh cilantro Juice of 2 limes 1 teaspoon ground cumin 1 teaspoon chopped garlic 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper 6 serrano peppers 2 limes, cut into wedges 2 large yellow onions, sliced 2 red bell peppers 2 tablespoons olive oil 2 cups Mexican cheese blend, such as Monterey Jack, mild Cheddar and queso asadero 1 cup crumbled cotija cheese 1 bunch fresh cilantro 4 burrito-size flour tortillas Instructions: For the steak: Place the steak in a large resealable plastic bag. Blend the orange juice, sour mix, olive oil, soy sauce, brown sugar, cumin, chipotle pepper, garlic and lime juice in a blender until coarsely chopped. Pour into the bag with the steak. Add the onion and cilantro and refrigerate for at least 2 hours and preferably overnight. For the avocado crema: Combine the avocadoes with the sour cream, cilantro, lime juice, cumin, garlic, chili powder and salt and pepper to taste. Either hand blend or process the mixture in a blender for a creamier sauce. For assembly: Prepare a grill for medium-high heat. Coat the Serrano peppers, limes, onions and bell peppers with the olive oil and place them on the grill. Char the onions and lime wedges, turning occasionally, until grill marks form. Cook the peppers, turning occasionally, until they blister. Place the peppers in a paper bag for 10 minutes to let them sweat. Pull off the pepper skins and remove the caps and seeds. Reserve the lime wedges for serving and coarsely chop the peppers and onions and set aside. Take the steak out of the refrigerator at least 30 minutes prior to grilling to bring to room temperature. Place the steak on the grill and char both sides, turning as often as you desire, until the internal temperature registers approximately 115 degrees on an instant-read thermometer, about 10 minutes. (Discard the marinade.) Let the steak rest for 10 minutes before thinly slicing across the grain. Once thinly sliced, chop. Warm a pizza stone on the grill. Place a tortilla on the stone and sprinkle a light coating of cheese on top. Place another tortilla on top (the cheese will act as a binder when grilling). Add more cheese on top of the second tortilla. Then add a layer of chopped peppers and onions, followed by the chopped skirt steak. Dust with the cotija cheese and drizzle the avocado creme sauce over the entire surface. Sprinkle on some fresh cilantro and garnish with a grilled lime wedge or two. Repeat with the remaining 2 tortillas, the fillings and garnishes. Slice like a pizza and eat it. :)
Berries with Limoncello and Basil 1/2 pint blackberries, rinsed and dried 1/2 pint blueberries, rinsed and dried 1/2 pint raspberries, rinsed and dried 1/2 pint strawberries, rinsed and dried, stemmed and quartered 4 shots limoncello, chilled 6 fresh basil leaves, cut into ribbons Instructions: Lightly mix together the blackberries, blueberries, raspberries and strawberries in a large bowl. Portion the berries into 6 small dessert bowls or glasses. Add a shot of limoncello to each. Refrigerate for at least 30 minutes and up to 4 hours to allow the berries to macerate in the liquid. Just before serving, garnish with basil.
Cornbread Stuffing 2 sticks unsalted butter, at room temperature, plus more for the baking dish 3 tablespoons minced fresh sage 2 tablespoons minced fresh thyme 2 tablespoons minced fresh parsley 1 teaspoon minced fresh rosemary Kosher salt and freshly ground pepper For the stuffing: 2 large onions, finely diced 3 celery stalks, finely diced 9 cups cubed cornbread (homemade or store-bought) 1 large egg, lightly beaten 1 cup low-sodium chicken broth 3/4 cup whole milk Instructions: Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
Bittersweet Chocolate Malt Parfait, Polka Dot Vanilla Wafers and Clementines 1 1/2 cups heavy cream 1/2 cup sugar 1/4 cup water 8 egg yolks 6 tablespoons barley malt powder 8 ounces bittersweet chocolate Pinch salt 1 pound semisweet chocolate 10 ounces heavy cream 1/2 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla 1/2 cup egg whites 1/2 cup all purpose flour 1/2 teaspoon cocoa Pinch salt 3 whole clementines 24 karat gold leaf Bittersweet chocolate malt parfait Polka dot wafers Instructions: For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees. While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze for at least 8 hours. For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the chocolate is melted and the mixture is smooth. For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the mixture comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet. With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes. To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the freezer for a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments.
Lentil Cakes 2 tablespoons vegetable oil, divided, plus extra for greasing 4 ounces plain yogurt 3 1/2 ounces gram flour (chickpea flour) 1 to 2 thin green chiles, seeds removed 1 (1/4-inch) piece fresh ginger, peeled 3 tablespoons fresh lemon juice 6 tablespoons water, divided 1/2 teaspoon ground turmeric Kosher salt 2 teaspoons sugar, divided 3/4 teaspoon Eno's fruit salts* or baking powder 1 teaspoon mustard seeds* 1 1/2 teaspoons sesame seeds 12 curry leaves* Handful chopped fresh cilantro leaves, for garnish Handful freshly grated coconut, for garnish Instructions: Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter. In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes. Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.) Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean. Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil. When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves. Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.
Savory Herb Pork Roast with Gravy 2 1/2 teaspoons McCormick® Sage, Rubbed 1 1/2 teaspoons McCormick® Garlic Salt 1 teaspoon McCormick® Ginger, Ground 1/2 teaspoon McCormick® Black Pepper, Ground 1 boneless center-cut pork roast (about 3 pounds) 1 tablespoon oil 1 3/4 cups water 2 packages McCormick® Pork Gravy Mix Instructions: 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast. 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil. 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
Whiskey Sauce 1 cup confectioners' sugar, sifted 3/4 cup heavy cream, warmed 1/4 cup bourbon Instructions: In a medium saucepan over medium-low heat, add the confectioners' sugar. Cook, without moving the pot, until the sugar begins to melt, about 3 minutes. Continue to cook, whisking occasionally to break up any lumps, until the sugar is completely melted and golden brown, 3 to 4 minutes. Pour in the warm cream. The mixture may solidify. Raise the heat to medium and simmer, stirring, until the mixture melts again and is smooth, about 3 minutes. Take the pot off the heat and carefully add the bourbon. Return to the heat, bring to a boil, and simmer 1 minute to cook off some of the harshness of the bourbon. Let cool at least 10 minutes before serving, but serve warm.
Grilled Spicy Wings 3 cloves garlic, chopped 1/2 cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon chipotle puree 1 tablespoon finely chopped parsley 1 tablespoon finely chopped oregano 20 chicken wings Salt and freshly ground pepper Instructions: Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings
Cheesy Zucchini Noodles with Bacon 1 pound zucchini (about 3 medium) 1/2 cup cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 slices bacon, chopped 2 teaspoons unsalted butter 2 scallions, thinly sliced (white and green parts separated) 1 clove garlic, minced 2 teaspoons all-purpose flour 2/3 cup milk 1/2 teaspoon Dijon mustard Pinch cayenne pepper 1/3 cup shredded Cheddar cheese Instructions: Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside. Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
Orzo with Asparagus, Artichoke, Tomato and Truffle Oil 1 pound orzo 3 tablespoons olive oil 1 cup balsamic vinegar 1 1/2 tablespoons sugar 1 pound asparagus 6 artichokes, cleaned and halved 1/2 cup plus 1 tablespoon butter 4 tablespoons chopped garlic 1/2 cup white wine 1 cup vegetable stock 1 pint cherry tomatoes, halved 1 cup grated Parmesan Salt and pepper 6 tablespoons truffle oil Instructions: Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside. In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo. Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
Texas Toast 8 (1-inch) thick slices French bread Olive oil Instructions: Brush 1 side of each bread slice with olive oil. Heat a skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.
Denver Omelette in a Mug 1/4 cup chopped green bell pepper 2 tablespoons chopped onion 1/2 cup fat-free liquid egg substitute 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices) 2 tablespoons shredded fat-free Cheddar cheese Orange slices, for serving, optional Serving suggestion: Whole-wheat English muffin. Instructions: Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes. Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute. Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds. Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!
Cheese-Swirled Tuna Casserole with Green Peas and Mint 1/4 cup minced yellow onion 3 tablespoons butter 6 tablespoons flour 1 teaspoon salt 1 (10 3/4-ounce) can chicken broth 1 1/2 cups milk 1 (6-ounce) can tuna, drained and flaked 1 tablespoon fresh lemon juice 1/4 cup sour-cream 1/3 cup minced, canned pimientos, drained 2 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 vegetable shortening 2/3 cup milk 1/2 cup shredded sharp Cheddar or American cheese 1 box frozen peas 2 tablespoon butter 1 teaspoon dried mint Instructions: Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.
New York Strip Steaks with Grilled Fennel Salad and Paprika Butter 4 small fennel bulbs, tops removed, sliced into 1-inch rings Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon 1/2 cup pitted green Spanish olives 1/4 bunch fresh basil Pinch red pepper flakes 1 teaspoon ground coriander 2 heads roasted garlic 3 anchovy fillets 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sweet paprika 2 fresh thyme sprigs, leaves striped from the stem 4 New York strip steaks, 10-ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 handfuls fresh rosemary 2 handfuls fresh thyme Instructions: Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature. Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare. While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.
Chunky Egg Salad 1/2 medium red onion, chopped 12 large eggs 1 stalk celery (with leaves), chopped 1/2 cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons whole-grain mustard 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice 2 teaspoons kosher salt Freshly ground black pepper Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens Instructions: In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Sauteed Veal with Lemon on a Bed of Broccoli Rabe 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 2 tablespoons all-purpose flour 1/2 cup chicken stock 1/2 pound thinly sliced veal scallops Salt and freshly ground black pepper 1 ripe lemon, zested and juiced A handful of fresh flat-leaf parsley, finely chopped 1/4 cup water 10 ounces broccoli rabe 1 garlic clove, chopped 1/4 to 1/2 teaspoon grated or ground nutmeg Instructions: In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat. Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg. To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.
Cumin Lavosh 9 ounces all-purpose flour 9 ounces whole wheat flour 1 teaspoon cumin seeds, toasted and ground 1 teaspoons whole cumin seeds, toasted 1 teaspoon salt 1 teaspoon baking powder 1 1/2 ounces sugar 4 ounces butter, cubed and softened 1 cup buttermilk Instructions: Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.
Avocado Salads Ripe haas avocados Mango Papaya Arugula Chervil Leaves Tomatoes Nicoise olives Instructions: For dressing: Lemon or lime juice Walnut oil or Olive oil Fresh hot red chilies Fresh hot green chilies.
Sour Cream Cupcakes 2 cups all-purpose flour Candy or sprinkles, for garnish 2 teaspoons baking powder Pinch salt 1 1/2 sticks unsalted butter at room temperature 1 1/2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract 1/2 cup milk 3/4 cup sour cream 1 (12-ounce) bag semisweet chocolate chips 3 sticks unsalted butter, almost room temperature 1 teaspoon vanilla extract Pinch kosher salt 1/2 cup powdered sugar Instructions: Preheat the oven to 350 degrees F. Combine the flour, baking powder and salt in a large bowl. Reserve. In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl. Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour. Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups. Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin. The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate. Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted. In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
Chicken Chili Dogs 4 long Tyson® Crispy Chicken Strips 1 tablespoon canola oil 1 red onion, finely chopped, save some for garnish 1 yellow bell pepper, stemmed, seeded, and finely chopped Kosher salt and freshly ground black pepper 2 garlic cloves, finely chopped 1 tablespoon chili powder 1 (14-ounce) can crushed tomatoes 1 (15-ounce) can pink beans, rinsed and drained 4 hot dog buns Instructions: Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the onion, pepper, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Stir in the tomatoes and beans. Simmer until the chicken is ready. Divide the chicken strips among the hot dog buns. Top with the chili and garnish with red onion.
Real Corned Beef 1 pound baking potatoes, scrubbed 1 medium onion 8 to 12 ounces corned beef 2 tablespoons vegetable oil Salt and freshly ground pepper Instructions: Chop the potatoes, onion, and corned beef into even bite-sized pieces, about 1/2-inch cubes. Heat a 10-inch skillet over medium heat, and add the oil. When it is hot, saute the potato, onion, and corned beef, turning the mixture with a spatula until the potato is soft and all the ingredients are crispy and browned about 10 minutes. Season to taste with salt and pepper.;
Bacon and Artichoke Hearts Lavash Flatbread 5 slices center-cut bacon One 12-ounce bag frozen artichoke hearts, thawed 1 tablespoon canola oil 2 garlic cloves, minced 1/4 teaspoon red chile flakes One 15-ounce container part-skim ricotta 1 tablespoon lemon zest 1/4 cup grated Parmesan, plus more for sprinkling 1/2 teaspoon kosher salt, plus additional as needed Freshly ground black pepper 3 tablespoons freshly squeezed lemon juice 1 sheet lavash 1 cup baby arugula Olive oil, for drizzling Instructions: Preheat the oven to 425 degrees F and line a sheet tray with parchment paper. Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside. Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes. Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.
White Bean and Prosciutto Crostini with Sage 3 garlic cloves, smashed and finely chopped, plus 2 whole cloves 3/4 cup finely diced prosciutto Pinch crushed red pepper flakes 4 cans cannellini beans, drained and rinsed 1/4 cup olive oil, plus more for drizzling Kosher salt 2 baguettes, sliced on the bias 1/4 cup finely chopped sage Instructions: In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature. Preheat a grill pan over medium heat. Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves. Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!
Flaky Birthday Berry Pie with Celebratory Jaconde One 8-ounce package cream cheese, at room temperature 4 cups heavy whipping cream 1 cup confectioners' sugar 1 cup granulated sugar 1/4 cup cornstarch Pinch fine sea salt 1/2 cup water Zest and juice of 1 lemon 2 cups blueberries 2 cups raspberries 2 cups hulled and quartered small strawberries 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar 8 tablespoons unsalted butter, at room temperature, plus 2 tablespoons, melted and cooled 1/2 cup egg whites, at room temperature 1 cup cake flour Gel food coloring of your choice 1 1/4 cups almond flour 1/4 cup all-purpose flour 3 large eggs, at room temperature, plus 2 eggs, separated Pinch fine sea salt 1/2 cup granulated sugar Four 10-inch Flaky Pastry Layer rounds, recipe follows 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: For the sweetened whipped cream: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix until smooth; transfer to a bowl. In the same mixer bowl, combine the heavy whipping cream and sugar. Switch to the whisk attachment and whip on high speed until soft peaks form. Add the cream cheese back to the bowl and continue whisking on high until the cream forms stiff peaks. For the berry filling: Combine the sugar, cornstarch and salt in a large saucepan and stir to combine. Add the water, lemon juice and lemon zest; stir to combine. Turn the heat to medium-low and add the blueberries and raspberries. Cook, stirring occasionally, until the mixture begins to bubble and thicken, about 5 minutes. Cook an additional minute, then add the strawberries, butter and vanilla. Gently stir until the butter has melted, then transfer to a bowl and refrigerate until completely chilled, about 2 hours. For the jaconde: Line two half-sheet pans with silicone baking mats. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the confectioners' sugar and the 8 tablespoons butter and mix until smooth. Gradually add the 1/2 cup egg whites and mix to combine. Gradually add the cake flour and mix until a paste is formed. Divide the paste between bowls based on how many colors are desired. Add a drop or two of food coloring to each of the bowls and stir to achieve the desired colors. Transfer the paste to a pastry bag fitted with a small open tip and pipe your chosen pattern on the baking mats. Freeze the patterns until frozen solid. Once frozen solid, leave the decor in the freezer and make the cake batter. Preheat the oven to 425 degrees F. In a small bowl, whisk together the almond flour and all-purpose flour. Set aside. Place a stand-mixer bowl over a pot of simmering water to build a double boiler. Add the 3 whole eggs and 1/4 cup of the granulated sugar and whisk vigorously until the sugar has dissolved. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until the bowl is cool to the touch and the mixture ribbons. Transfer the mixture to a large bowl and set aside. Wash and dry the bowl and whisk very well. (Note: A bowl or whisk with any reside will not beat egg whites properly.) In the clean mixer bowl, combine the 2 egg whites and salt. Beat with the clean whisk attachment on high speed until frothy. Slowly add the remaining 1/4 cup granulated sugar. Continue whisking until the egg whites hold soft peaks; set aside. Sift the almond flour mixture over the whole egg mixture; using a silicone spatula, gently fold to incorporate. Fold in the egg whites, followed by the melted butter. Remove the prepared pans with the frozen decor from the freezer. Immediately divide the cake batter between the two pans and gently spread into an even layer. Bake until the edges are barely brown and the cake is springy, about 5 minutes. Allow to cool, then run a small knife along the edges of the pans to release the cakes. Sift the remaining 1/2 cup confectioners' sugar over the cakes. Place a piece of parchment over each cake, followed by an inverted baking sheet. Flip over so the cakes land decorated-side up on the baking sheets. Gently release the baking sheets and carefully peel away the baking mats from the cakes. If needed, use a paring knife to help with this process. Place one Flaky Pastry Layer on a cardboard cake round. Fill a pastry bag with half the whipped cream; place the rest back in the refrigerator. Cut the tip of the bag to create a 1/2-inch opening. Pipe a band of whipped cream along the perimeter of the pastry disk and spread one-third of the berry filling inside. Place a second pastry layer on top, pipe the whipped cream along the perimeter again, and add another third of the berry filling. Top with a third pastry layer and repeat with the whipped cream and the remaining berry filling. Top with the final pastry layer, then wrap the cake gently in plastic, and freeze for 30 minutes or until the whipped cream feels set. Refrigerate the remaining whipped cream in the piping bag. Remove the layered cake from the freezer and pipe whipped cream to coat the sides with a crumb coat. Refrigerate for 20 minutes to set. Measure the height and circumference of the layered cakes and trim the jaconde to fit around the sides and top. (Note: You will likely need to cover the entire cake in multiple strips.) Gently press the jaconde to the sides and top of the cake. Place the remaining half of the whipped cream in a pastry bag fitted with a star tip and pipe rosettes on top of the cake. Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. (The dough can be refrigerated for up to 1 week or frozen for up to 1 month.) Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper. Divide the dough into four even pieces. Roll each piece into a rough 10-inch round. Place the rounds onto the prepared sheet pan, placing a piece of parchment in between each round to separate. Cover with plastic wrap and refrigerate for 20 minutes. Trim each round to a perfect 10-inch circle; dock each one. Bake the rounds on individual sheet pans, placing a piece of parchment over the rounds and then placing a second sheet pan on the parchment to \tame\ the puff. (Note: Don't press the pan; just let it rest.) Bake for 15 minutes with the second sheet pan on top. Remove the second sheet pan and the top piece of parchment and bake until uniformly golden brown, 10 to 15 minutes more. If you are baking in batches, refrigerate the unbaked rounds. Allow the baked rounds to cool completely.
Veracruz Red Snapper: Huachinango a la Veracruzana One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled 3 cloves garlic, chopped 2 limes, juiced 2 tablespoons water Pinch clove Pinch pepper Vegetable oil, for sauteing 1/2 cup chicken stock 1 onion, sliced 2 bay leaves 2 pinches dried oregano 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil) 4 plum tomatoes 6 pickled chiles 8 green olives pitted and crushed, plus 12 green olives, whole 1 tablespoon capers Salt 3 tablespoons chopped parsley Instructions: Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes. Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients. First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.
Spring Chicken Salad 1/2 pound small red-skinned potatoes, halved Kosher salt 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 2 tablespoons white wine vinegar 1/4 cup low-fat plain Greek yogurt Freshly ground pepper 1/4 cup extra-virgin olive oil 4 romaine hearts, torn 1 rotisserie chicken, skin removed and meat shredded (about 2 cups) 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced 4 radishes, cut into wedges 1 yellow bell pepper, thinly sliced Instructions: Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
Hurry Curry Cauliflower 1 tablespoon canola oil 1 teaspoon cumin seed 1 teaspoon coriander seed 2 teaspoons curry powder 1 teaspoon fresh ginger, minced 1 whole clove garlic, smashed 1 head cauliflower, cut into florets 1 cup water 1 cup rice wine vinegar 1/2 cup cider vinegar 3 tablespoons sugar 1 teaspoon pickling salt Instructions: Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
Spiced Thanksgiving Sugar Cookies 1 cup granulated sugar 2 1/2 cups all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon baking powder Fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 2 tablespoons meringue powder One 1-pound box confectioners' sugar (3 3/4 to 4 cups) Food coloring, as desired Candy corns, pecans and sanding sugar Instructions: For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine. Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps. Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible. For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.
Goat Cheese Mashed Potatoes with Beef Coffee Gravy 2 pounds white russet potatoes, peeled and quartered 4 ounces goat cheese 4 tablespoons butter 1/2 cup evaporated milk, plus more as needed Salt and white pepper, to taste 1 (15-ounce) can beef broth 1 tablespoon Worcestershire sauce 1 teaspoon instant coffee 2 tablespoons cornstarch 1/4 cup water 3 tablespoons butter, cut into large chunks Salt and pepper Instructions: For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste. For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.
Vegan Baked Mac and Cheese One 16-ounce package large elbow pasta 1 1/2 cups raw cashews 1/4 cup nutritional yeast 1 teaspoon cornstarch 1 teaspoon garlic powder 1/2 teaspoon ground mustard One 12-ounce package frozen butternut squash purée, thawed Kosher salt and freshly ground black pepper Nonstick cooking spray, for the baking dish 1 cup panko breadcrumbs 1/2 cup dairy-free Parmesan 1 to 2 tablespoons olive oil Instructions: Cook the pasta according to the package directions. Drain, and keep warm. Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain. Preheat the oven to 400 degrees F. Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper. Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes.
Spicy Mussels with Chorizo and Wine 1 medium onion, chopped 3 tablespoons butter 3 cloves garlic, minced 8 ounces fresh chorizo, removed from casing 1 tablespoon harissa 1 teaspoon red pepper flakes 3/4 cup white wine 1 1/2 cups chicken stock 2 to 3 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Instructions: In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
Black and Whites (Deli! Deli! Deli!) 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/4 teaspoon salt 1 1/4 cups sugar 3 large eggs 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 1 1/2 cups milk 1/2 cup water 1/2 cup light corn syrup 2 cups sugar Pinch cream of tartar 1 cup confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons hot water 2 tablespoons unsweetened, Dutch-processed cocoa 2 tablespoons hot coffee Instructions: The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees. In a medium bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds until smooth. Add the eggs, 1 at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes. With the mixer on its slowest setting, gradually beat in 1/2 of the flour mixture. Beat in the milk and then the remaining flour mixture. On nonstick or parchment-lined cookie sheets, drop 1/2 cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning once for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool. The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees (soft ball). Off heat, vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.
Steamed Vegetables with Rice Wine Vinaigrette 16 oz. bag frozen Asian style vegetable mix 2 Tbs. rice wine vinegar 2 Tbs. vegetable oil 3 Tbs. toasted sesame oil 1 Tbs. soy sauce 1/2 tsp. brown sugar pinch red pepper flakes 1 Tbs. toasted slivered almonds or sesame seeds (optional) finishing salt Instructions: Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.
Florentine Cookies 6 ounces butter 3/4 cups light corn syrup 3/4 cups sugar 12 ounces almonds, 6 ounces sliced, and 6 ounces ground in a food processor 3/4 cups pastry flour Instructions: Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees. Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering. Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat. Pour mixture into bowl, using a rubber spatula to scrape, and then let cool. Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are. As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.
Lemon Lime Soda Apple Dumplings 4 tablespoons butter, plus butter for dish 2 large Granny Smith apples, peeled and cored 1/2 lemon, juiced 2 cans refrigerated crescent roll dough 1 cup sugar 1 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 (12-ounce) can lemon lime soda (recommended: Mountain Dew) Whipped cream or vanilla ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Butter a baking dish. Cut each apple into 8 wedges and add them to a bowl of ice water with lemon juice. Separate the crescent roll dough into triangles. Remove the apples from water and pat dry with paper towels. Roll each apple wedge in the dough starting at the smallest end. Put all of the triangles into the baking dish. In a small bowl mix the sugar, ground cinnamon, and ground nutmeg until well combined. Sprinkle over the apple triangles, generously covering all portions. Cut the butter into small pieces and scatter over the baking dish, evenly distributing it around the dumplings. Pour the lemon lime soda over the dumplings. Bake until the dumplings are golden brown, about 40 to 50 minutes. Remove from the oven and arrange on a serving platter. Serve warm with a side of whipped cream or vanilla ice cream.
Blueberry Merlot Manhattans 1/4 cup fresh blueberries, plus more for serving 3 tablespoons sugar 3/4 cup merlot Ice, as needed 3/4 cup bourbon 1/2 cup sparkling water Lemon slices, for serving Instructions: Muddle 1/4 cup blueberries with the sugar in a cocktail shaker, then add the wine. Fill the shaker with ice and add the bourbon. Shake for 15 seconds. Strain into 4 ice-filled Collins glasses, then top with 2 tablespoons sparkling water per glass. Garnish with lemon slices and blueberries.
Posole Rojo 3/4 cup dried chiles de arbol 4 or 5 dried ancho chiles 6 cloves garlic (2 smashed, 4 finely chopped) Kosher salt 2 pounds boneless pork shoulder, trimmed and cut in half 2 teaspoons ground cumin 2 tablespoons vegetable oil 1 large white onion, chopped 8 cups low-sodium chicken broth 1 tablespoon dried oregano (preferably Mexican) 1 bay leaf 3 15-ounce cans white hominy, drained and rinsed Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping Instructions: Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
Cheese Straws 1 pound cheddar cheese 2 cups all-purpose flour 1 teaspoon salt Pinch of cayenne pepper 1/4 teaspoon dry mustard 8 tablespoons butter, plus a little for greasing the pan Instructions: Preheat oven to 450 degrees. Grate cheese. Sift flour, salt, cayenne & mustard into large bowl. Cut in butter and mix until fully combined (this can be done in a food processor). Stir in cheese and then knead with hands until batter comes together. If necessary, add small amount of ice water. Roll into ball, wrap in plastic and refrigerate for 20 minutes (this can be done up to 2 days in advance of cooking). When dough is chilled, roll to about 1/4\ inch thick and cut into strips about 1/2\ wide. Place on slightly greased baking sheet and bake until golden, about 8-10 minutes.
Vegetable Gumbo 1 clove garlic, chopped 1/4 cup corn 1 red pepper, large dice 1 green pepper, large dice 2 celery sticks, large dice 1 onion, large dice 1/2 cup okra, large slice 1 gallon vegetable stock, recipe follows 1/4 cup brown roux 1/2 (8-ounce) can whole peeled plum tomatoes 2 tablespoons each thyme, sage, rosemary 2 tablespoons seafood spice 2 tablespoons sassafrass leaves Lemon juice, to taste 1 1/2 tablespoons chile paste Salt and pepper, to taste 2 tablespoons vegetable oil 1/4 cup okra, sliced 1/4 cup tomatoes, skinned, seeded, diced 1/4 cup corn 1/4 cup spaghetti squash 1 red pepper, diced 1 green pepper, diced 1 ounce thyme, chopped 1 ounce sage, chopped 1 ounce rosemary, chopped Salt and pepper, to taste 3 carrots, large dice 2 stalks celery, large dice 2 cups mushroom stems 2 bay leaves 1 1/2 onion, large dice 1/2 bunch parsley stems 1 gallon water Instructions: Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself). Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes. In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.
Hot Water Cornbread Vegetable oil, for frying 1 cup white cornmeal, such as Martha White (see Cook's Note) 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon sugar 1/2 cup boiling water, plus more if needed Instructions: Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F. Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments. Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade 1 cup Nicoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 garlic clove 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra-virgin olive oil Crostini, recipe follows 12 medium Roma tomatoes (2 pounds) 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 slices bread, preferably sourdough Extra-virgin olive oil 1/2 garlic clove Herbed Goat Cheese, recipe follows 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese Instructions: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini. Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade. Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese. Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
Simple Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, optional* (See Cook's Note) 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Mesclun salad mix or favorite greens, for accompaniment Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts Blue cheese, for garnish 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, optional* (See Cook's Note) 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Mesclun salad mix or favorite greens, for accompaniment Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts Blue cheese, for garnish Instructions: Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Farmhouse Hash With Pot-Poached Eggs 1 tablespoon canola oil 1/2 medium onion, diced 1 carrot, diced 2 stalks celery, diced 2 large red-skinned potatoes, diced 1/2 pound sweet Italian sausage, casings removed 1 teaspoon paprika 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes Kosher salt 1 teaspoon white vinegar 4 large eggs Freshly ground black pepper Instructions: Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes. Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes. Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips 1 pound cleaned salmon fillet 3 tablespoons extra virgin olive oil Salt and pepper 1 cucumber peeled, seeded, and finely diced 1 tablespoon finely minced lemon grass (from root end) 1 tablespoon finely minced ginger 2 tablespoons finely minced shallots 1/4 cup rice wine vinegar 3 tablespoons extra virgin olive oil Salt and pepper 3 ounces salmon caviar 3 tablespoons chips minced chives 1 lotus root, thinly sliced 2 cups pure vegetable oil Baby greens Instructions: Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through. In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette. Heat a pot of oil. Fry lotus chips. Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.
Matcha Green Tea Cookies 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons matcha (green tea powder) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1/4 teaspoon pure almond extract Coarse sugar, for sprinkling Instructions: Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes. Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets.
Mesa Fresca 2 ounces tequila (recommended: El Tesoro) 2 ounces freshly squeezed grapefruit juice 1/2-ounce freshly squeezed lime juice Pinch salt Splash lemon-lime soda (recommended: Sprite or 7-Up) Instructions: Combine all ingredients in a cocktail shaker with ice and shake well. Serve over the rocks in a Collins glass.
Hibiscus Granita 3 cups hibiscus ice tea Instructions: Pour the iced tea into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.) When ready to serve, turn the ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice.
Easy Shrimp Potstickers 1 pound large shrimp, peeled and deveined 3 cloves garlic, roughly chopped 3 scallions, chopped 2 tablespoons soy sauce 1 egg 40 round wonton or gyoza wrappers 3 tablespoons peanut oil 1/3 cup ponzu 1 scallion, minced 1 teaspoon chili sauce (recommended: Sriracha) 1/2 teaspoon minced ginger 1/2 teaspoon sugar Instructions: Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way. To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag. Dipping sauce: Stir all the ingredients together in a small serving bowl. When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.
Tuscan Beans With Tuna 6 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 16 fresh sage leaves (8 chopped, 8 whole) 2 15-ounce cans cannellini beans 3/4 pound kale, stems and ribs discarded, large leaves torn in half Kosher salt and freshly ground pepper 1 cup grape tomatoes, thinly sliced 3 inner stalks celery, thinly sliced (with some leaves) 1/2 cup chopped pitted kalamata olives 1/3 cup chopped roasted red peppers 1 12-ounce can solid white albacore tuna in water, drained Instructions: Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper. Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil. Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato 4 each rack of baby lamb, frenched and cleaned 1/4 pound yellow wax beans, blanched 1/4 pound green beans, blanched 1/4 cup hazelnut oil Salt and pepper to taste 1 pound sweet potato puree (recipe follows) 2 tablespoons mustard seeds 1 red pepper, bruniose 1 cup peppercorn crust (recipe follows) 1 cup natural lamb jus (recipe follows) 1 cup goats yogurt sauce (recipe follows) 4 sweet potato chips, for garnish 1/4 cup white peppercorns 1/4 cup black peppercorns 1/4 cup green peppercorns 1/4 cup pink schezuan peppercorns 1 cup bread crumb 6 Japanese sweet potatoes, boiled whole until tender 1 cup heavy cream 1/2 stick butter 1/2 cup shallots 1 bay leaf 1 teaspoon white peppercorns 1 tablespoon olive oil 1 cup red wine 1 quart good quality lamb stock Salt and pepper 2 cups lamb jus (recipe above) 2 ounces heavy cream 2 ounces goats yogurt Instructions: Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree.; Fresh grind all peppercorns and mix with bread crumb. After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm. Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside. Bring jus to a simmer and swirl in cream and yogurt.
Chorizo Queso 1/2 pound butter 1/2 pound flour 2 quarts heavy cream Two 12-ounce bottles Mexican lager 3 3/4 pounds American cheese, shredded 3 pounds Cheddar, shredded 1 3/4 pounds smoked Gouda, shredded 1 quart cooked chorizo Instructions: Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.
Torta al Limone 1 1/2 cups all-purpose flour 3/4 cup (1 1/2 sticks) unsalted butter, cut into quarters 1/4 cup sugar Pinch of salt 1 large egg, lightly beaten with 1 tablespoon ice water 4 large eggs, separated 2/3 cup sugar 12 ounces Ricotta cheese (drained if watery) 2 tablespoons grated lemon rind (from about 2 large lemons) 3 tablespoons lemon juice 4 teaspoons potato starch 1 teaspoon vanilla extract Instructions: Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;
Crispy Wings with Hot Honey Sauce 2 1/2 pounds chicken wings 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 cup honey 1 tablespoon barbecue sauce 1 tablespoon Louisiana hot sauce 1 tablespoon apple cider vinegar 2 jalapenos, thinly sliced 1 serrano chile, thinly sliced 1/4 cup chopped fresh parsley Ranch dressing, for serving Instructions: For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan. Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes . For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes. Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize. For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.
New England Style Clam Chowder 1/4 pound salt pork, finely minced 1 large onion, chopped, about 1 cup 2 celery stalks, chopped, about 1 cup 1 large leek, white and light green part only, well washed, chopped, about 1 cup 2 tablespoons flour 1 quart hot water 1 pound russet potatoes, peeled and cubed 1 quart milk Salt and pepper to taste 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Oyster crackers Instructions: In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
Billiard Room Pizza Wheel 1 (16-ounce) package frozen sage sausage 2 tablespoons Mexican rice seasoning 8 ounces roasted garlic tomato sauce 1 (15 1/2-ounce) can black beans, drained and rinsed 1/2 cup 1/4-inch diced green bell pepper 1/2 cup 1/4-inch diced red bell pepper 1 (13.8-ounce) pre-made pizza dough 1 (2.25-ounce) can sliced black olives, drained 1 cup pre-shredded Cheddar/jack cheese blend Instructions: Preheat oven to 375 degrees F. Crumble sausage into pan, add 1 tablespoon of the Mexican seasoning, tomato sauce, and beans. Cook on medium heat for 5 minutes, stirring occasionally. Add diced peppers and let simmer for another 8 minutes. Set aside. On a floured surface, unroll dough to fit in 15-inch round pan. Arrange sausage filling around sides of dough. Top with cheese and black olives. Using a pie cutter mark 8 slits in the center of the pan. Gently lift each triangle over the filling and tuck tip under the sides. Repeat with remaining triangles. Bake for 20 to 25 minutes or until crust is a golden brown. Serve warm.
Sesame-Pistachio Snack Mix 1 large egg white 2 teaspoons sugar 2 teaspoons dried thyme 2 teaspoons chili powder Kosher salt and freshly ground pepper 1 1/2 cups unsalted roasted pepitas 1 cup unsalted roasted pistachios 3 tablespoons sesame seeds 3/4 cup wasabi peas Instructions: Preheat the oven to 325˚ and line a rimmed baking sheet with parchment paper. Whisk the egg white in a large bowl until frothy, then whisk in the sugar, thyme, chili powder, 1 1/4 teaspoons salt and a few grinds of pepper. Add the pepitas, pistachios and sesame seeds; toss to coat. Spread the mixture in an even layer on the prepared baking sheet and bake, tossing halfway through, until crisp and dry, about 20 minutes. Remove from the oven, add the wasabi peas to the warm snack mixture and toss. Let cool.
South Beach Tea 2 peaches Crushed ice 1/2-ounce vodka 1/2-ounce rum 1/2-ounce gin 1/2-ounce Triple Sec 1/2-ounce peach schnapps 2 lemon wedges, juiced 2 lime wedges, juiced 1-ounce orange juice 1-ounce pineapple juice Splash lemon-lime soda Pineapple wedge, for garnish Instructions: With a melon baller, make small balls with the peaches, leaving the skin on for color. Layer crushed ice and peach balls in a hurricane glass. In a shaker filled with ice, combine the liquor and fruit juices. Shake vigorously until all ingredients are mixed thoroughly and chilled evenly. Strain into glass over peaches and ice. Top with lemon-lime soda. Garnish with a pineapple wedge on the rim of the glass and serve.
Ron's Swiss Meringue Buttercream 9 large egg whites, at room temperature 1 1/2 cups sugar 1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool 2 teaspoons vanilla extract Optional flavoring: melted chocolate, liquors, fruit and fruit purees Instructions: Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool. Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.)
Eggplant, Tomato and Fennel 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork 1/2 bulb fennel, cored and quartered lengthwise 4 large cloves garlic, smashed and peeled 2 sprigs fresh basil 1/4 teaspoon fresh thyme 2 tablespoons olive oil 1 tablespoon water 1 teaspoon kosher salt Freshly ground black pepper Instructions: Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 15 minutes. Remove from oven. Uncover and let stand for 3 minutes before serving.
Lemon-Grape Coolers Ice 3 cups unsweetened white grape juice 1/2 cup lemon juice 2 cups lemon-lime flavored carbonated beverage 1 small bunch grapes, washed and halved 1 lemon, sliced into rounds Instructions: In each glass filled with ice, or a large pitcher filled with ice, pour in the grape juice, lemon juice and lemon-lime soda. Stir gently. Garnish with sliced grapes and lemons.
Ceviche de Pescado Blanco 1 cup thinly sliced whitefish (cod, grouper, snapper) 1/2 cup orange juice 2 tablespoons lime juice 1 tablespoon diced red onion 1 tablespoon diced tomato 1 tablespoon chopped scallions 1 teaspoon diced jalapeno 1 tablespoon chopped cilantro Instructions: Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice.
Steamed Ginger Sole with Lemon Soy Sauce 3 tablespoons soy sauce 1/2 teaspoon finely grated lemon zest Juice from 1/2 a lemon 1 teaspoon toasted sesame oil 4 bunches scallions, whites and greens separated, thinly sliced 1/2 teaspoon finely grated peeled fresh ginger 4 (6-ounce) sole or other flat fish fillets Kosher salt and freshly ground black pepper 4 large Napa cabbage leaves 1 medium carrot, thinly sliced on the bias 8 shiitake mushroom, stems trimmed and discarded Instructions: Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce. Mix the scallion greens with the ginger in another small bowl. Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired. Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more. Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.
Buckeyes 2 1/2 cups sifted confectioners' sugar 1 cup smooth peanut butter 6 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 8 ounces semisweet or bittersweet chocolate, chopped 1 teaspoon vegetable shortening Instructions: Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes. Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
Caesar Salad with Crunchy Croutons 1/2 loaf crusty Italian bread 1/4 cup extra-virgin olive oil 1/4 cup grated Parmesan 2 tablespoons fresh thyme leaves Kosher salt and freshly ground black pepper 4 anchovy fillets 1 clove garlic, smashed 2 lemons, juiced 1 tablespoon water 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan Freshly ground black pepper Salt 2 heads romaine lettuce Freshly grated Parmesan, for garnish Instructions: Make the croutons: Heat the oven to 350 degrees F. Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad. Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.) Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.

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