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Breakfast-to-Go Grape Smoothie 1 1/2 cups frozen California grapes 1 banana, sliced 1/2 cup vanilla or honey Greek yogurt 1/2 cup grape juice 1/4 cup wheat flakes Instructions: Combine all the ingredients in a blender and blend for 1 minute. Serve immediately. Makes 2 1/3 cups of smoothie.
Cider Braised Greens 1 tablespoon diced Spanish onion 2 cups apple cider 1 cup chicken stock Kosher salt 8 stalks Swiss chard, leaves roughly chopped, stems diced 5 stalks kale, leaves rough chopped, stems discarded Instructions: Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
Foil-Packet Chicken Fajitas 1 1/2 pounds boneless skinless chicken thighs, sliced into 1/2-inch strips 1 medium onion, sliced 1/4-inch thick 1 green bell pepper, sliced into 1/4-inch strips 1 red bell pepper, sliced into 1/4-inch strips 3 tablespoons fajita seasoning (see Cook's Note) 3 tablespoons olive oil 2 teaspoons adobo sauce (from a can of chipotles in adobo) 1 teaspoon ground cumin Juice from 1 lime (about 2 tablespoons) Eight 6-inch flour tortillas Cooked rice, for serving Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving Instructions: Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside. Toss the chicken with the onion and bell peppers in a large bowl. Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly. Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets. Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes. Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.
Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes 4 (8-ounce) captain's cut cod loins Salt and pepper 6 tablespoons canola oil, divided 1 tablespoon minced garlic 2 tablespoons minced ginger 1/4 cup chopped cilantro leaves 1/4 cup thinly sliced green onion 4 sheets rice paper Cilantro Mashed Potatoes, recipe follows Mushroom Sauce, recipe follows 8 large Yukon gold potatoes, peeled 1/4 cup butter, heated 1/4 cup heavy cream, heated 2 cups finely chopped cilantro leaves 1 cup thinly sliced shiitake mushrooms 1 cup thinly sliced oyster mushrooms 6 tablespoons butter, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 cup dry white wine 4 tablespoons rice wine vinegar Salt and pepper Instructions: Season both sides of fish with salt and pepper and set aside. Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat. Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator. Preheat the oven to 400 degrees F. When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through. Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired. Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve. Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.
Fried Mozzarella Sticks with Creamy Marinara Vegetable oil, for frying 1 cup jarred marinara sauce 1/3 cup creme fraiche 1/4 teaspoon crushed red pepper flakes 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko breadcrumbs 1/2 cup plain breadcrumbs 1/2 cup grated Parmesan 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning 3 large eggs 1-pound block mozzarella, cut into twelve 3-by-1/2-by-3/4-inch-tall sticks Instructions: Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat. Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use. Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate. Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack. Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side.
Beignets 1 package dry yeast 1/2 cup warm water 1/2 cup evaporated milk 1 egg beaten 1 teaspoon vanilla 2 tablespoons melted butter 1/4 cup sugar 1 teaspoon salt 3 cups all-purpose flour 3 to 4 cups peanuts oil for deep frying Confectioners sugar, for garnish Cinnamon sugar, for garnish Instructions: In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.
Soy Herb Glazed Chicken Satay 1/2 cup soy sauce 3 tablespoons white balsamic vinegar 2 tablespoons lemon juice 1 teaspoon granulated sugar 1 jalapeno 1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves) 1 tablespoon minced garlic 1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices Instructions: Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine. Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times. Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible. Heat a grill to medium heat. To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.
Potato, Broccoli and Sausage Skillet 1 box (4.7 oz) Betty Crocker® scalloped potatoes 2 cups hot water 2/3 cup milk 2 tablespoons margarine or butter 2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring) 1/2 cup Old El Paso® Thick 'n Chunky salsa (any variety) 2 cups Green Giant® Select® frozen broccoli florets Instructions: 1.) Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally. 2.) Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently. 3.) Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands). * Use your favorite veggie for the broccoli.
Spinach Fettuccini in Vodka Sauce Olive oil 1 onion, chopped 1 garlic clove, chopped 2 to 3 cans chopped tomatoes Oregano thyme basil salt and pepper salt and pepper 1 pound spinach fettuccini 1 cup vodka 1 cup sour cream Instructions: In a saucepan, saute onions and garlic. Add tomato and seasonings. Bring contents to a simmer. Cook fettuccini. In a separate saucepan, heat vodka and flame, Add tomato sauce and sour cream. Fold in cooked fettuccini.
Mochiko Chicken 1/4 cup mochiko flour (Japanese sweet rice flour) 1/4 cup cornstarch 1/4 cup sugar 5 tablespoons soy sauce 2 eggs 1/4 cup finely chopped green onions, reserve some for garnish 2 pounds boneless, skinless chicken thighs Oil, for frying 1 tablespoon toasted sesame seeds, optional Instructions: Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying. Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight. Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.
Salsa Sampler and Fajitas 1 bunch scallions 1/4 cup olive oil 1/2 cup cilantro, chopped 2 teaspoons cumin 2 teaspoons chili powder 3 limes, freshly squeezed lime juice 1/2 cup cilantro - chopped Salt, to taste 2 teaspoons garlic - minced Black pepper, to taste 6 tomatoes - cut in half 1 red onion - sliced 1/2 inch thick 1/4 cup olive oil Cracked black pepper - to taste 1 teaspoon Chipotle peppers - minced 4 limes - freshly squeezed lime juice 6 tomatoes, diced 1 onion, diced 2 teaspoons jalepeno peppers, minced 1/2 cup onions, minced 1 jalepeno, seeded and minced 1/2 lime juice, fresh 1 cup vegetable oil 1/2 cup cilantro, chopped 1/2 cup scallions finely chopped 2 cloves garlic, minced 2 teaspoons cumin 1 pinch cayenne pepper Salt to taste 1 pound chicken breast, boneless and skinless fajita marinade~ recipe above 1 red bell pepper, fine julienne cut 1 green bell peppers, fine julienne cut 1 Spanish onions, julienne cut 2 tablespoons olive oil Salt and pepper to taste 1 ripe avocado with the skin and seed removed Juice of 1 lime 1 clove garlic, minced 1/2 cup of minced onions 1/2 cup of diced tomatoes jalepeno pepper, minced 5 cilantro sprigs Salt and pepper to taste Instructions: Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips. In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 23 hours Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 23 minutes on each side. Cook the chicken for about 34 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions. Serve immediately In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions and tomatoes, and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
Rosemary Olive Oil Cake with Lemon Buttercream Cooking spray 1 cup sugar 2 1/3 cups plus 3 teaspoons all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs plus 2 egg yolks 1 cup plus 2 teaspoons extra-virgin olive oil 1/2 cup whole milk 1/8 teaspoon pure vanilla extract 1 0.5- to 0.66-ounce package fresh rosemary, leaves roughly chopped 1 1/4 cups sugar 1 large egg yolk, plus 3/4 cup fresh egg whites (from 5 large eggs) Grated zest and juice of 2 lemons 2 teaspoons cornstarch 4 sticks plus 1 tablespoon unsalted butter, cut into tablespoons Pinch of salt 1 teaspoon pure vanilla extract Instructions: Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined. In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter. Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans. Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool. Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.) Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla. Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined. Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
Frozen Strawberry Cheesecake 1/2 gallon good-quality strawberry ice cream 1 1/2 cups finely ground graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup plus 2 tablespoons sugar 1 8- or 9-inch store-bought cheesecake, at room temperature 1 pint strawberries, hulled and quartered Juice of 1/2 lemon Instructions: Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight. Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill. When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.
\Serious\ Vanilla Ice Cream 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Instructions: Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to units instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Rainbow Peanut Noodles 1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil 5 carrots, peeled and grated 2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry 2 cups bean sprouts, rinsed and drained 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup) 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup) 2 cups sliced cooked chicken (cut into thin strips) 1 1/2 tablespoons minced scallion greens Chinese Peanut Dressing, recipe follows One 1/2-inch-thick slice fresh ginger, peeled and sliced in half 8 cloves garlic, peeled 1 teaspoon hot chile paste, or more to taste 1/2 cup smooth peanut butter, or more if necessary 1/4 cup soy sauce 3 1/2 tablespoons sugar 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 3 tablespoons toasted sesame oil 5 tablespoons Chinese Chicken Broth or water, or more if necessary Instructions: Arrange the noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese Peanut Dressing. In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.
My Mom's Peas and Rice 1/2 pound salt pork, cut into 4 chunks 1 medium onion, peeled and finely chopped 6 cloves garlic, peeled and minced 1 green bell pepper, stemmed, seeded and finely chopped 3 cups white rice 6 cups water Salt and freshly ground pepper 3 (15-ounce) cans red kidney beans, drained, rinsed and drained again Instructions: Place a large pot over medium-high heat, and add the salt pork. Cook for several minutes, until the pork renders a tablespoon or so of fat. Add the onion, garlic, and pepper to the pot, lower the heat to medium-low, and continue to cook, stirring, until the onions are translucent, 5 to 7 minutes. Add the rice to the pot and stir to combine. Pour in the water and season with salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer and cook, covered, for 20 minutes. Check the pot and stir its contents to make sure that the rice isn't sticking to the bottom. Stir in the beans into the rice and cook for 10 minutes more. Remove the salt pork and discard. Serve immediately.
Cosmopolitan Snow Cone 2 ounces mandarin-orange-flavored vodka 1/2-ounce orange liqueur 1-ounce Rose's lime juice 2 ounces cranberry juice Lemon or lime twist for garnish Instructions: Place about 10 ice cubes in a plastic bag with a zipper-like closure. With a mallet, a rolling pin or the handle of a large knife, crack the ice into coarse pieces. Transfer them to the bowl of a food processor. Pulse until ice is finely shaved, but not powdery. Transfer it to a chilled bowl. Working with your hands, gently gather ice shavings and shape into a 2 to 4-inch ball, depending on size of serving glass. Do not pack the ice too tightly. Place ball in a chilled glass. Fill a cocktail shaker one-third of the way up with crushed ice. Add vodka, orange liqueur, lime juice and cranberry juice. Shake well and strain liquid over the snowball. Garnish with the lemon or lime twist and serve with a small cocktail straw.
Broiled Trout with Brown Butter New Orleans Sauce 4 tablespoons (1/2 stick) unsalted butter 8 ounces white mushrooms, halved or quartered if large (about 3 cups) 1 small green bell pepper, chopped, plus more for garnish (optional) 1 shallot, sliced Kosher salt and freshly ground black pepper 1/2 cup white wine 1/2 cup low-sodium chicken broth 1 tablespoon Asian fish sauce 1/4 cup heavy cream 1 teaspoon cornstarch 1 teaspoon hot sauce, such as Tabasco, plus more for serving Four 4-ounce skin-on trout fillets, pin bones removed 1 lemon, sliced into rounds (optional) 1/4 cup loosely packed fresh cilantro leaves Instructions: Position an oven rack about 2-inches from the heat source and preheat the broiler. Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce. Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate. Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes. Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.
Ranch Dipper 3/4 cup buttermilk 3/4 cup sour cream 1 clove garlic, grated or finely chopped, then mashed into paste with salt 1 tablespoon white wine vinegar 1 teaspoon hot sauce 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons chopped dill 2 tablespoons chopped chives Salt and freshly ground black pepper Instructions: Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.
No Cook Ice Cream 1 cup milk 1 cup heavy cream 1/2 cup sugar 1 vanilla bean, split and scraped 1/2 teaspoon of salt 6 to 8 strawberries, quartered 2 tablespoons strawberry or raspberry jam Instructions: In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions.
Drawn Butter for Steamed Lobster, Crabs, or Clams 1/2 pound unsalted butter Instructions: Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
French Toast Florentine Eight 3/4-inch-thick slices brioche, challah or other egg-rich bread 2 cups heavy cream 4 large eggs 2 tablespoons grated Parmesan 1/8 teaspoon ground nutmeg Fine salt and freshly ground black pepper 4 tablespoons unsalted butter 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3/4 cup whole milk 1/4 cup plus 2 tablespoons heavy cream 3 cups loosely packed baby spinach leaves, chopped 1/2 cup plus 2 tablespoons grated Parmesan Fine salt and freshly ground black pepper Pinch nutmeg 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon fresh lemon juice Instructions: For the French toast: Preheat the oven to 325 degrees F. Place a wire rack inside a rimmed baking sheet. Lay the bread slices on the rack; set aside to air-dry. Whisk the cream, eggs, Parmesan, nutmeg and some salt and pepper in a large casserole dish until smooth; set aside. For the Florentine sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour until the mixture is smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup of the heavy cream. Continue to cook, whisking, until the mixture has thickened, about 1 minute. Reduce the heat to low, stir in the spinach, 1/2 cup of the Parmesan, 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Turn off the heat, and cover to keep warm. Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Transfer the baking sheet with the wire rack to the oven. Place 2 bread slices in the egg mixture, and let them completely soak on both sides, about 30 seconds to 1 minute per side, checking after 30 seconds. (The bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt 1 tablespoon of the butter in the skillet. Add the 2 soaked slices, and cook until the outside is golden brown and crisp and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the heat between medium and medium-low if the bread is browning too quickly or not browning quickly enough. Keep the finished French toast slices warm on the rack in the baking sheet in the oven. Repeat with the remaining slices. Toss the remaining 2 tablespoons grated Parmesan with the parsley in a small bowl; set aside. Place the Florentine sauce back over medium-low heat, whisk in the remaining 2 tablespoons cream and the lemon juice and heat through, about 1 minute. Arrange 2 slices of French toast per plate, and divide the Florentine sauce evenly over the toasts (a generous 1/4 cup per serving). Garnish with a tablespoon of the Parmesan-parsley mixture and a few grinds of pepper, and serve.
Lemon Buttermilk Pie 1 1/4 pounds granulated sugar 6 tablespoons all-purpose flour 8 eggs 8 ounces butter, melted 16 ounces buttermilk 2 teaspoons vanilla extract 2 teaspoons lemon zest 1 ounce lemon juice 2 pie shells, prebaked Instructions: Preheat oven to 300 degrees F. Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set.
Caprese Di Farro 1 pound farro 10 ounces organic cherry tomatoes, sliced into quarters 1 (5-ounce) ball fresh mozzarella, chopped 1 handful fresh basil leaves, torn 2 ounces pitted kalamata olives Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper Instructions: Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside. Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives. Season with a good quality extra-virgin olive oil, salt, and pepper, to taste. Serve right away or cover and refrigerate for tomorrow's picnic.
Greek Moussaka 3 large eggplants Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 lemon, sliced in thin circles 1 handful fresh oregano leaves, chopped 2 handfuls fresh flat-leaf parsley, chopped 2 pounds ground lamb 1 cinnamon stick 3 tablespoons tomato paste 1 (16-ounce) can whole tomatoes, drained and hand-crushed 8 ounces feta cheese, crumbled 1 cup freshly grated Parmesan 1 cup fresh bread crumbs Instructions: To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides\u2013 you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter. Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat. Preheat the oven to 350 degrees F. Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.
Manhattan 3/4-ounce sweet vermouth 2 1/2 ounces bourbon whiskey Dash Angostura bitters 2 to 3 ice cubes 1 maraschino cherry 1 orange peel twist Instructions: Combine vermouth, whiskey, and a dash of bitters with 2 to 3 ice cubes in a mixing glass. Stir gently so as not to cloud the drink. Place the cherry in a chilled cocktail glass and strain the mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop it in.
Grana, Rucola, Pear Salad 14 ounces Grana Padano or Parmigiano Reggiano cheese Bunch of arugula, leaves torn 2 firm pears, cored and cubed 1/2 cup pine nuts, toasted Extra-virgin olive oil, for drizzling Balsamic vinegar, for drizzling Salt Instructions: Wedge out fresh chunks of the cheese and put in a large salad bowl. Mix in the torn arugula, cubed pears, and pine nuts. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with salt and mix well.
Enchiladas Frescos 6 Ancho chiles, wiped clean, stemmed and seeded 2 cups water 1/2 cup white vinegar 4 garlic cloves, thinly sliced 1 1/2 red onions, diced 1 tablespoon dried oregano 1/4 teaspoon ground cumin 1 cup vegetable oil 12 large Corn Tortillas, recipe follows 6 ounces Panela cheese, grated (1 1/2 cups) 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat. Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften. Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated. Preheat the oven to 350 degrees F. Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack. Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube. Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
Kentucky Pie 1¼ cups all-purpose flour, plus more for rolling ¼ teaspoon salt ½ teaspoon sugar 1 stick chilled unsalted butter, cut in pieces 3 tablespoons ice water 2 large eggs 1 cup sugar 1 stick unsalted butter, melted and cooled ¼ cup Maker's Mark® Bourbon ½ cup all-purpose flour 1½ cups walnuts, toasted and coarsely chopped 1 cup semi-sweet chocolate chips Instructions: 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.
Pepperoni Roll 2 1/2 cups flour (I'm using bread flour but you could use all-purpose) 1 tablespoon kosher salt 1 teaspoon instant yeast (see Cook's Note) 1/4 cup olive oil, plus more for the baking sheet 1 pound sliced lunch meat (I'm using pepperoni) 1 pound cheese (I'm taking mozzarella) 2 ounces Parmesan, grated Instructions: For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour. For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet. Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again. Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll. Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling 3 tablespoons butter, divided 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded 2 cups chicken stock Salt and pepper 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges 4 (8-ounce) red snapper fillets, skin scored 1 large shallot, thinly sliced 1/2 cup dry white wine 1 1/2 cups couscous 1 cup green peas 2 tablespoons chopped or snipped fresh chives, 10 to 12 blades Instructions: Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally. Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes. Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus. While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish. Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.
Crab Cake and Fried Green Tomato Sliders 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage 3/4 cup panko 1/4 cup mayonnaise 2 tablespoons chopped chives 1 teaspoon Dijon mustard 1 teaspoon seafood seasoning, such as Old Bay Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper Softened unsalted butter, for the baking sheet 1/2\u202fcup\u202fmayonnaise 2 tablespoons parsley leaves, finely chopped 1\u202ftablespoon\u202fDijon mustard 2\u202fteaspoons\u202fcapers, chopped 1 teaspoon hot sauce 1\u202fteaspoon\u202fWorcestershire sauce 1/2 teaspoon paprika Pinch cayenne pepper 1 clove\u202fgarlic, grated Juice of 1/2 lemon Kosher salt Vegetable oil, for frying 1/3 cup all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder Kosher salt 2 large eggs 1 1/2 cups panko 3 small green tomatoes, sliced into 9 rounds (see Cook\u2019s Note) One 10-ounce package sweet slider buns Store-bought pickled red onions, for serving Bibb lettuce, torn into bite-size pieces, for serving Instructions: For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together. For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use. For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter. Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes. For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet. Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.\u202f Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack. For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.
Seared Quebec Foie Gras with Okanagan Peaches 1 cup ice wine 1 cup water 1 tablespoon white sugar 2 fresh local peaches 1 cup balsamic vinegar 4 (2-ounce) pieces foie gras, sliced Salt and white pepper Grapeseed oil 1 tablespoon sweet butter 1/2 lemon, juiced 1 teaspoon coarse fleur de sel Instructions: In saucepan bring wine, water and sugar to a boil. Peel and slice peaches into wedges. Remove boiling wine syrup from heat then add peach slices. Cover and allow to sit for 10 minutes. Remove peaches and reserve syrup in refrigerator for future use. Will hold about 1 week. In a small pot reduce the balsamic to 1/3. Remove from heat. For this dish you will need a non-stick pan. Take the foie gras out of the refrigerator. One thing I want to point out really quickly is you will need a warm knife. When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper. Take the non-stick pan, place it on a gas stove, on high. Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan. Once the pan is lightly smoking, remove from heat for 1/2 a minute. Add dash of grapeseed oil. Place the foie gras in the pan score side down and place back over the heat. Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side. Remove from the heat and let rest for approximately 1 1/2 minutes. Stir in butter and lemon juice. Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction. To finish sprinkle a small pinch of fleur de sel on foie gras.
Salt and Pepper Salmon with Shiitakes and Leeks 8-ounce salmon fillet, pin bones removed Kosher salt Freshly ground black pepper Extra-virgin olive oil 6 tablespoons unsalted butter 3/4 cup sliced shiitake mushrooms, stems removed 1/4 cup sliced leeks, white portion only Instructions: Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!) In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper. To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter.
Sheet Pan Vegetarian Chili with Cheesy Cornbread Biscuits 4 scallions, roughly chopped, plus more sliced, for serving 2 poblano chiles, seeded and diced 2 sweet potatoes, peeled and diced 1 head cauliflower, cut into small florets 1/4 cup vegetable oil 1 tablespoon chili powder 2 teaspoons garlic powder 1/2 teaspoon ground cumin Kosher salt 3/4 cup cornmeal 1/2 cup all-purpose flour (see Cook\u2019s Note) 1 tablespoon packed light brown sugar 2 teaspoons baking powder 1 cup fresh or thawed frozen corn 2/3 cup shredded sharp Cheddar (3 ounces), plus more for serving 1 cup buttermilk 4 tablespoons (1/2 stick) unsalted butter, melted Two 8-ounce cans tomato sauce One 15-ounce can black beans with their liquid 1 cup low-sodium vegetable broth Diced avocado, sour cream, fresh cilantro leaves and hot sauce, for serving Instructions: Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes. Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine. Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar. Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.
Love Me a Vanilla Milkshake with Chocolate Peanut Straws Nonstick cooking spray, for spraying the plate, optional 1/4 cup white chocolate chips 2 tablespoons crushed toasted and salted peanuts 1 cup whole milk 1 teaspoon vanilla extract Generous pinch kosher salt 4 to 5 large scoops premium vanilla bean ice cream Whipped cream, for serving Instructions: Special equipment: 2 thick straws Line a plate with parchment paper or spray with nonstick cooking spray. Heat the chocolate chips in a bowl in the microwave for 30 seconds, then stir very well. Continue to microwave in 20-second increments, stirring, until melted and smooth. While warm, using the back of spoon, coat one end of a straw with melted chocolate, making sure the chocolate sticks. Shake off any excess. Sprinkle the peanuts evenly over the wet chocolate and place onto the prepared plate; repeat for the second straw. Transfer the plate with the straws to the freezer to set, about 5 minutes. Place 2 glasses in the freezer to chill, 3 to 5 minutes. In the base of a blender, add the milk, vanilla extract, salt and vanilla ice cream and liquefy until smooth. Pour into the chilled glasses, top with whipped cream and serve with a dipped straw!
Cantaloupe Granita 1/2 cup sugar 1 whole cantaloupe, rind removed, cut into chunks Juice of 1 lime Fresh mint sprigs, for serving Instructions: Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish. Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork. Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving. Serve in pretty glasses with mint.
Rolled Stuffed Turkey Breast with Quick Stuffing and Gravy 6 tablespoons unsalted butter 1/2 onion, small dice 1 stalk celery, small dice 2 teaspoons thyme leaves, chopped 6 cups dried bread cubes 2 teaspoons poultry seasoning 1 1/2 to 2 cups chicken stock Kosher salt and freshly ground black pepper One 5-to-6-pound skin-on turkey breast, boned 3 tablespoons olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Poultry seasoning, for sprinkling Unsalted butter, for greasing 1 tablespoon unsalted butter 1/2 shallot, minced 1 tablespoon all-purpose flour 3/4 cup cold chicken broth 1/4 cup chicken demi 1/2 teaspoon soy sauce Kosher salt and freshly ground black pepper 2 tablespoons heavy cream 1 tablespoon minced parsley, for garnish Instructions: Preheat your oven to 350 degrees F. For the dressing: Melt 4 tablespoons of the butter in a large Dutch oven over medium-high heat until it starts to bubble and smoke. Add the onions and celery to the pan and sweat until softened, 1 to 2 minutes. Add the thyme, bread cubes and poultry seasoning to the pan, folding and stirring to toast the bread and bloom the seasoning, 3 to 4 minutes. The bread should start to brown and smell amazing. Turn off the heat, drizzle in about half of the stock and fold to combine. Drizzle in more stock as needed to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, dot with the remaining 2 tablespoons butter. Cover the pan with the lid and bake in the oven for about 20 minutes. Uncover, then cook for an additional 10 minutes. Remove from the oven and let cool to room temperature. For the stuffed turkey breast: Butterfly the turkey breast into a 1-inch-thick sheet, opening it up like a tri-fold book. Place the butterflied turkey breast skin-side down on your work surface, drizzle with olive oil and heavily sprinkle with salt, pepper and poultry seasoning. Spoon about half of the dressing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. Roll the turkey into a long tight cylinder, making sure to end up with the skin on the outside. Tie the roll with butcher twine 2 inches between each knot and trim any excess twine. Sprinkle well with salt and pepper. Heat a cast-iron pan large enough to fit the roll over high heat. Add the oil to the pan. Brown the roll well on all sides. Before placing the pan in the oven, insert a very large metal skewer, like the kind used at a churrasco, through the length of the turkey roll. This will help conduct the heat and cook the turkey evenly on the inside. Place in the oven to roast until it reaches an internal temperature of 155 degrees F, 30 to 40 minutes. Cook the extra stuffing in a buttered baking dish and bake along with the turkey. Allow the turkey to rest for 10 minutes before removing the strings. Slice into 1/2-inch-thick slices. For the gravy: Carefully put the hot turkey pan back over medium-high heat with a dry towel or oven mitt. Toss in the butter and shallots and cook until light brown and fragrant, 2 to 3 minutes. Toss in the flour as you scrape the pan bits. Work the flour into the pan for about another minute to make a rough roux. Pour in the cold chicken broth and demi while stirring rapidly to work the roux and stock together. Bring to a boil, then reduce to a simmer. Season with the soy sauce, salt and pepper. Taste and adjust if necessary. Finish by stirring in the heavy cream. Shingle the turkey slices on a platter and top with the gravy. Garnish with the chopped parsley. Serve the extra stuffing alongside if desired.
S'mores Milkshake 2 cups large marshmallows 2 cups chocolate chip ice cream 2 cups milk 1 cup marshmallow creme, such as Marshmallow Fluff 1 cup crumbled graham crackers 1/2 cup chocolate shavings Instructions: Place four 12-ounce glasses in the freezer. Preheat the broiler to high. Put the marshmallows on a baking sheet and broil until golden brown. Allow to cool completely in the fridge. Combine the marshmallows, ice cream and milk in a blender. Blend on high until smooth. Divide the mixture among the chilled glasses. Spread a thin layer of the marshmallow creme over each milkshake. Using a kitchen torch, brulee the top of each milkshake to caramelize the marshmallow. Finish with crumbled graham crackers and chocolate shavings. Serve immediately.
Pecos Chicken Salad 6 (6-ounce) boneless skinless chicken breasts 1 tablespoon lemon pepper 1 tablespoon chili powder 1 tablespoon dried oregano 1 tablespoon chopped garlic 1 tablespoon ground cumin 1 tablespoon ground coriander Canola oil, for frying tortillas 6 to 8 corn tortillas, cut into 1-inch strips 2 heads romaine hearts, washed and chopped 2 red onions, sliced 1/8-inch thick 4 plum tomatoes, quartered lengthwise 1 cup Tomatillo Vinaigrette, recipe follows 2 large avocados, peeled, pitted, and sliced 2 poblano chiles, roasted, peeled, seeded, and julienned 1 cup crumbled queso fresco or feta cheese Fresh chopped cilantro leaves, for garnish 1 pound tomatillos, husked 4 jalapenos, roasted 1 bunch fresh cilantro, leaves chopped 4 cloves garlic 1 tablespoon rice vinegar 1 lime, juiced Salt 1 cup olive oil Instructions: Preheat the oven to 375 degrees F. In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes. Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve. Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel. In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad. In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro. Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly. In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce One 12-ounce box jumbo pasta shells (recommended: Barilla) 3 tablespoons extra-virgin olive oil 1/2 large yellow onion, chopped (about 1 cup) 3 cloves garlic, chopped 1 pound ground turkey 1/2 teaspoon kosher salt, plus 1/2 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon One 8- to 10-ounce package frozen artichokes, thawed and coarsely chopped One 15-ounce container ricotta cheese 3/4 cup grated Parmesan 2 eggs, lightly beaten 1/4 cup chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley 5 cups Arrabbiata Sauce, recipe follows; 1 1/2 cups grated mozzarella (about 5 ounces) Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine. To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.) 2 tablespoons extra-virgin olive oil 6 ounces sliced pancetta, coarsely chopped 2 teaspoons crushed red pepper flakes 2 garlic cloves, minced 5 cups jarred or fresh marinara sauce Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
One-Pot Farfalle Primavera 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 8 ounces farfalle pasta (bowtie; see Cook's Note) Kosher salt 1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces 7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups) 2/3 cup frozen peas, thawed 3 ounces cream cheese, cut into pieces, at room temperature 1/3 cup heavy cream 2 tablespoons chopped fresh basil, plus additional for serving 1/2 teaspoon grated lemon zest Instructions: Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Caramel Apple Sundae 1 stick plus 2 tablespoons salted butter 4 Granny Smith apples, finely diced 1 cup lightly packed brown sugar 1/2 cup heavy cream 1 teaspoon ground cinnamon 2 pints vanilla ice cream, for serving Instructions: Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside. In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes. Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.
Cacao Nib Caramel Corn 1/2 cup popcorn kernels 1 cup brown sugar 5 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 3 ounces dark corn syrup 1/2 vanilla bean, split and scraped 1 tablespoon cacao nibs Instructions: Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat. Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days.
Cubano Hash 1 tablespoon extra-virgin olive oil 3/4 pound ground pork 3/4 pound, packaged chorizo, peeled and chopped 1 medium onion, chopped 3 cloves garlic, finely chopped 1 teaspoon ground cumin, 1/3 palm full 1/4 teaspoon ground allspice Salt and freshly ground black pepper 2 tablespoons tomato paste 1/2 bottle beer 4 Portuguese rolls or 2 sandwich sized English muffins, split and toasted 4 deli-cut slices Swiss cheese 4 dill pickles, chopped 2 tablespoons yellow mustard 2 tablespoons butter 4 large eggs Instructions: Preheat oven to 400 degrees F. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer. Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness. Top Cubano hash with relish and fried egg and serve. Oh yeah, Baby!
Table Top S'mores 4 cups whole milk 1 1/3 cup honey 1 1/3 cup molasses 4 teaspoons vanilla extract 8 whole eggs 4 cups all-purpose flour 4 cups wheat flour 2 cups rye flour 2 1/3 cups granulated sugar 8 teaspoons baking powder 2 teaspoons kosher salt 4 tablespoons ground cinnamon Two dozen Orange Marshmallows, recipe follows Chocolate Bark, recipe follows Powdered sugar, as needed (about 1 pound) 1 1/2 cups granulated sugar 1/2 cup light corn syrup 4 egg whites 2 tablespoons gelatin 1 orange, zested 3 pound semisweet coating chocolate Instructions: For the batter: Preheat the oven to 375 degrees F. In a bowl, combine the milk, honey, molasses, vanilla and eggs. In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt. Mix the wet ingredients into the dry and mix until completely incorporated. Work until a dough forms and it comes together in a ball. Do not overwork. Freeze any extra dough for future use. Combine the remaining sugar and cinnamon for the topping. Roll out the dough to a thickness of approximately 1/8-inch. Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers. Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes. To assemble: Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy. Line a baking sheet with parchment paper and lightly dust with powdered sugar. Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel). While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup cold water and reserve. Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break. Once all the sugar has been incorporated into the egg, a meringue is formed. Add the orange zest and whip the meringue until it is just below body temperature. Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours. Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar. The sugar is to keep the marshmallows from sticking together. Melt the chocolate in a bowl over hot water. Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces.
Slow-Cooker Moroccan Turkey Stew 1 teaspoon ground allspice Kosher salt 4 skinless, bone-in turkey thighs (about 4 pounds) 1/2 medium butternut squash, cut into 2-inch chunks 2 15 .5-ounce cans chickpeas, drained and rinsed 1 28 -ounce can whole peeled tomatoes with juices, broken up 1 cup dried apricots 1/2 cup golden raisins 8 medium carrots, cut into 11/2-inch pieces 3 medium red onions, halved and cut into wedges 2 whole dried red chiles 1/2 lemon 2 cups fresh cilantro, including leaves and some stems 1 cup fresh parsley 1 clove garlic, smashed 1/2 teaspoon ground cumin 1/2 cup extra-virgin olive oil Instructions: Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
Fried Whole Cauliflower with Creamy Lemon Dipping Sauce 1 cup mayonnaise Zest and juice of 1 large lemon (about 1 tablespoon zest and 1/4 cup juice) 1/4 cup flat-leaf parsley leaves, roughly chopped Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 large head cauliflower with the stem attached (about 3 pounds) Instructions: Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower. Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet. Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time. Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.
Ancho Potato Chips 4 potatoes, peeled and sliced 1/8-inch thick Canola oil Ancho chile powder Salt Instructions: Fry the potatoes in 365 degree oil. Remove and season with ancho powder and salt.
Ham and Pepperoni Stromboli 1/4 cup all-purpose flour, for dusting 1 pound prepared pizza dough 2 egg whites, whipped 1 1/2 cups mozzarella 1 pound tavern ham, sliced thin 8 ounces capicola ham, sliced thin 8 ounces pepperoni, sliced thin 1 cup marinara or tomato sauce 1 tablespoon minced fresh parsley 10 to 12 fresh basil leaves Instructions: Preheat the oven to 375 degrees F. Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs. Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.
Chocolate Pudding 24 chocolate sandwich cookies 4 tablespoons salted butter, melted 1 1/2 cups sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 cups whole milk 4 large egg yolks 6 1/2 ounces bittersweet chocolate, broken into pieces 2 tablespoons salted butter 2 teaspoons vanilla extract 1 cup whipped cream, for topping Instructions: For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside. For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined. Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!
Fried Chicken and Artichokes with Salsa Brava 1 cup beer 1/3 cup sherry vinegar or white wine vinegar 1 teaspoon dried oregano 5 cloves garlic, smashed 1 tablespoon coriander seeds, crushed 3 bay leaves Kosher salt and freshly ground black pepper 18 chicken wing drumettes Extra-virgin olive oil, for frying 1 cup all-purpose flour 1 8.5-ounce can artichoke hearts, drained and halved Lemon wedges, for serving 1 6-ounce jar piquillo or pimento peppers, drained 1/4 red onion, coarsely chopped 1 clove garlic, coarsely chopped 1/4 cup extra-virgin olive oil 1/2 teaspoon ground coriander 2 teaspoons smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme Pinch of cayenne pepper 2 tablespoons dry white wine 2 teaspoons sherry vinegar or white wine vinegar Kosher salt and freshly ground black pepper Instructions: Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Add the chicken, cover and refrigerate at least 6 hours or overnight. Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours. Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes. Drain on paper towels. Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes. Drain on paper towels and squeeze a few lemon wedges on top. Serve the chicken and artichokes with the salsa and more lemon.
Easy Sidecar Cocktail 1 lemon, cut in half Sugar, to rim the glasses Ice 3 ounces cognac 1 1/2 ounces fresh lemon juice 1 1/2 ounces orange liqueur Instructions: Rim the glasses with the lemon halves. Place some sugar on a shallow plate and dip the tops of the glasses in it. Fill a shaker halfway with ice. Add the cognac, lemon juice and orange liqueur. Shake for 10 seconds. Strain into the sugar-rimmed glasses and enjoy!
Roasted Vegetable and Truffle Mac 'n Cheese 2 medium carrots, large diced (about 1 cup) 2 small ears of yellow corn, kernels cut off the cob 1 head broccoli (about 6 ounces), any fibrous parts removed, cut into small florets 2 tablespoons unrefined coconut oil, melted Kosher salt and coarsely ground black pepper 1 pound elbow macaroni 1/2 cup half-and-half 1/2 cup whole milk 12 slices American cheese 4 ounces Colby Jack cheese, grated or small diced 1 1/2 to 2 teaspoons black truffle oil Instructions: Preheat the oven to 425 degrees F. Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside. Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce. Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper. Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving.
Short Rib Ragu with Drunken Pappardelle 2 tablespoons extra-virgin olive oil 1 large or 2 medium carrots, peeled and finely chopped 2 medium onions, finely chopped 2 to 3 ribs celery with leafy tops, finely chopped 3 to 4 cloves garlic, finely chopped Salt and freshly ground black pepper 1 bay leaf 3 tablespoons tomato paste 2 cups beef stock 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid 1 pound pappardelle pasta 1 (750 ml) bottle dry red wine Pecorino Romano cheese Fresh flat-leaf parsley, leaves picked and chopped Instructions: Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense. Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat. While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.
Creamy Rich Chocolate Fudge 4 ounces unsweetened chocolate 1 1/4 cups milk 3 cups sugar 2 tablespoons light corn syrup 1/8 teaspoon salt 4 tablespoons butter 1 teaspoon vanilla extract Instructions: In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.
Blueberry Buttermilk Pancakes 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup. Instructions: In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup.
Mixed Seafood Paella with Thai Bird Chile Aioli Olive oil to cook 4 cups basmati rice 5 minced large shallots Sliced Chinese sausage (optional) 2 tablespoons ginger, minced 2 tablespoons garlic, minced Salt and white pepper to taste 1/2 tablespoon tumeric 7 cups chicken stock 1/2 pound Prince Edward Island mussels, scrubbed 1/2 pound clams, manila, count necks, and little necks, scrubbed 1/2 cup white wine 6 ounces chilean bass, diced 1/2 inch thick 6 ounces salmon, diced 1/2 inch thick 6 ounces halibut, diced 1/2 inch thick 2 cups snow peas, blanched 2 egg yolks 1 tablespoon minced Thai bird chiles 2 cloves garlic 2 cups canola oil 1 tablespoon fresh lemon juice Salt and black pepper to taste Instructions: In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through. In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks. PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli. Wine Suggestion: Bandol Rose Domaine Tempier, 1998
Piadine with Caesar Salad and Roasted Garlic Paste 1 pound premade pizza dough 12 cups loosely packed torn romaine lettuce (about 2 heads) Favorite Caesar dressing Olive oil 1/2 cup Roasted Garlic Paste, recipe follows 1 tablespoon finely chopped fresh thyme leaves 6 tablespoons freshly grated Parmesan, plus extra for garnish 1 pound whole garlic heads 1/2 cup pure olive oil Gray sea salt and freshly ground pepper Instructions: Preheat a grill to high. Put the lettuce in a bowl. Pour the dressing over and toss well. Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat. Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. Chef's Note: It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good \cook's snack\ while preparing dinner, or can be squeezed into tomato sauce or onto pasta.
Online Round 2 Recipe - Eggplant Rollatini 2 tablespoons olive oil 1/2 medium onion, chopped 2 teaspoons minced garlic 1 (15-ounce) can crushed tomatoes 1 tablespoon chopped fresh basil leaves Reserved ricotta filling from Veggie Lasagna recipe 1/2 cup grated mozzarella, divided Reserved grilled eggplant from Veggie Lasagna recipe Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil. In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese. Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes.
Wolfgang's Salad Tasting Plate: Mozzarella Tomato Salad 2 medium to small vine-ripened tomatoes 1 small ball bufula mozzarella (approximately 4 ounces) Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons basil chiffonade Instructions: Slice the tomatoes into 1/4-inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil.
Grilled Shrimp with Rice Noodles 1 tablespoon vegetable oil, plus more for the grill 1 8-ounce package thin rice noodles, such as vermicelli 1 1/4 pounds peeled and deveined large shrimp 2 tablespoons Thai red curry paste 1/4 cup creamy peanut butter 2 tablespoons rice vinegar 1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine Kosher salt 1 seedless cucumber, cut into matchsticks 1 yellow bell pepper, thinly sliced 1 carrot, grated 1/2 cup fresh cilantro, roughly chopped Instructions: Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes. Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well. Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.
Goes-On-Everything Roasted Red Pepper Sauce 1 1/2 cups (about a 340-milliliter/11.5-ounce jar) roasted red peppers, drained 1/4 cup roughly chopped almonds, toasted 2 tablespoons roughly chopped oil-packed sundried tomatoes 2 garlic cloves, roughly chopped 1 small handful flat leaf parsley, roughly chopped 1 lemon, zested and juiced 1/4 teaspoon smoked paprika 3 to 5 tablespoons (45 to 75 milliliters) extra virgin olive oil Kosher salt Freshly ground black pepper Instructions: In the bowl of a food processor or a high speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix. Add in 3 tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed.
Deconstructed Italian Cheesecake 2 cups ricotta cheese 1/4 cup sunflower seeds 1/2 cup currants 1/4 cup honey Instructions: Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes.
Key Lime Pie Truffles 1/4 cup heavy cream 1/4 cup sweetened condensed milk Zest of 3 limes 2 cups (about 11 ounces) white chocolate chips Juice of 2 limes (about 2 tablespoons) 1 tablespoon unsalted butter, at room temperature 5 whole graham crackers, crushed (about 1 cup) Instructions: Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes. Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes. Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth. Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours. Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.
Curried Chicken Pot Pie 1 1/2 cups all-purpose flour 1/2 teaspoon fine salt 8 tablespoons (1 stick) unsalted butter, cut into small pieces 2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces 3 tablespoons unsalted butter 1 medium onion, chopped 2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice 2 carrots, diced 3 tablespoons all-purpose flour 2 teaspoons curry powder 2 cups reduced-sodium chicken broth 1 cup cooked or thawed frozen green peas 1/4 cup golden raisins Kosher salt and freshly ground pepper 1 large egg yolk, beaten 2 tablespoons heavy cream Instructions: 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour. 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding. 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.) 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.
Sunshine Vegetable Medley 1 pound fresh baby carrots 1 bunch broccoli, cut into florets 2 zucchini, sliced 3 yellow squash sliced Garlic powder, to taste Salt and freshly ground black pepper 1/2 cup butter (1 stick) melted Instructions: In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.
Burst Tomato Galette with Corn and Zucchini 1 1/4 cups (160 grams) all-purpose flour, plus more for the counter 1/4 teaspoon table salt 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chilled again 1/4 cup (60 grams) plain yogurt or sour cream 2 teaspoons (10 milliliters) fresh lemon juice 1 tablespoon (15 milliliters) olive oil 3 cups (about 450 grams) cherry or grape tomatoes 1/4 teaspoon coarse kosher or sea salt Pinch red pepper flakes, optional 1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 ear corn, kernels cut from the cob (about 1 cup) 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated Parmesan 1 egg yolk beaten with 1 teaspoon water, for the glaze Instructions: For the pastry: Whisk-stir the flour and salt in a large bowl. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, lemon juice and about 1/4 cup water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days. For the filling: Get down the saute pan with the lid. If you don't have one, any large lid will do. Add the olive oil, tomatoes, salt and a pinch of red pepper flakes (if that's your thing) to your saute pan, then cover and heat over high heat. Roll the tomatoes around from time to time so that they'll cook evenly. In a few minutes, you'll hear some putts and pops as the tomatoes burst a little. When most have, remove the lid, turn the heat down to medium and add the zucchini chunks. Saute until they soften, about 2 minutes. Add the corn and cook 1 minute. Add the scallions, just stirring them in, then turn off the heat. Adjust the seasonings if needed. Transfer the mixture to a large plate and spread it out so that it will cool faster. (You want it cooled to at least lukewarm before assembling the galette.) Assemble the galette: Preheat the oven to 400 degrees F. On a floured counter, roll the dough out into a 12-inch round (it really doesn't need to be perfectly shaped). Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters, then unfold it onto the baking sheet. Sprinkle the tomato-zucchini-corn mixture with half of the Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled in the plate, try to leave it there as you spoon. Sprinkle with almost all of the remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the egg yolk glaze. Sprinkle the glaze with the last pinches of Parmesan. Bake until puffed and golden brown, 30 to 40 minutes. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate.
Lemon Buttermilk Poundcake 16 tablespoons (2 sticks) unsalted butter, at room temperature 2 cups sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 4 large eggs 3 egg yolks 1/2 cup buttermilk 1 tablespoon grated lemon zest 1 tablespoon strained lemon juice 1 teaspoon vanilla extract 1/2 cup water 1/2 cup sugar 1/3 cup lemon juice 2 teaspoons vanilla extract Instructions: Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and
Fudge Sauce 1/2 cup heavy cream 8 ounces good-quality semisweet chocolate, preferably Belgian or French, finely chopped Instructions: Heat the cream gently in a heavy-bottomed pot over low heat. Add the chocolate, melt, and stir together with the cream. Remove from the heat and allow to cool slightly before using. This sauce can be refrigerated and gently reheated to be used again.;
Pistachio Spritz Cookies 1/2 cup pistachios 3/4 cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1 large egg 1 teaspoon vanilla extract Sanding sugar, for decorating (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside. Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated. Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Mango Honey Chicken with Mango Slices 2 cups honey 1 cup mango juice 1/2 cup light brown sugar 1/2 lemon, juiced 1 (3 to 4-pound) whole rotisserie chicken 2 mangos, peeled and sliced 1-inch thick Toothpicks, soaked in water for 10 minutes 1 bunch basil, for garnish Instructions: Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.
Mexican Chorizo and Sweet Potato Soup 6 corn tortillas, cut into strips 2 tablespoons vegetable oil Kosher salt 3/4 pound fresh chorizo or other spicy sausage, casings removed 1/2 teaspoon ground cumin 1 large sweet potato, peeled and cut into 1/2-inch pieces 4 cups low-sodium chicken broth 1 14-ounce can diced tomatoes 4 cups baby spinach Juice of 1 lime 3/4 cup roughly chopped fresh cilantro 1 avocado, halved, pitted and chopped Instructions: Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado. Photograph by Christopher Testani
Mushroom and Leek Spring Rolls 2 cups sliced shiitake mushrooms 1 cup sliced button mushrooms 1 cup sliced cepes, chanterelles or oyster mushrooms (optional) 2 cups leek julienned 1 cup bean sprouts 1/2 cup hoisin sauce 2 minced serrano chile 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons canola oil 1 cup chopped scallions 1/2 cup chopped cilantro 1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up Salt and black pepper to taste 1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I prefer lumpia. Eggwash (1 egg and 1/2 cup of water) 1/4 cup fresh mint chiffonade 1 teaspoon sugar 1/4 cup thin soy sauce Juice of 1 lemon Instructions: In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce. Mix all ingredients in a small bowl.
Halibut Parmesan One 8-ounce halibut fillet, about 3/4-inch thick 1/2 cup all-purpose flour 1 large egg 1 cup finely grated Parmesan cheese 2-3 tablespoons clarified butter or vegetable oil Instructions: Put an oven rack in the center of the oven and preheat the oven to 450 degrees F. Pat the halibut dry with a paper towel. Spread the flour in 1 shallow dish, beat the egg with 2 tablespoons water in another, and put the Parmesan cheese in a third. Heat a medium oven-proof skillet over medium-high heat. Add the butter or oil and heat until hot but not smoking. Meanwhile, coat the halibut with flour, shaking off the excess; repeat with the egg mixture and Parmesan. Add the fish to the pan and cook until golden on both sides, 1 to 2 minutes per side. Transfer the skillet to the oven and cook until slightly crispy, 4 to 5 minutes. Serve hot.
Pea Fricassee 1-ounce bacon, diced 2 ounces pearl onions, sliced very thin 2 tablespoons butter Salt and pepper 5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod) 1-ounce garlic puree Instructions: Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
Corn Dogs 8 cups (2 quarts) peanut or grapeseed oil, for frying 1 1/2 cups yellow cornmeal 1 1/4 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/4 teaspoon kosher salt 2 cups buttermilk, plus more if needed 1 tablespoon vegetable oil 1 tablespoon honey 1 large egg, beaten 6 hot dogs 2 tablespoons cornstarch Instructions: In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels. In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time. Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch. Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.
Apple-Strawberry Betty 1 stick unsalted butter, plus more for the dish 6 large slices stale white bakery bread (about 6 ounces), crusts trimmed, chopped 2 Granny Smith apples, peeled and thinly sliced 2 Golden Delicious apples, peeled and thinly sliced 1 pound strawberries, hulled and sliced 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt Whipped cream, for serving Instructions: Preheat the oven to 300 degrees F. Butter a 2-quart baking dish; set aside. Pulse the bread in a food processor until it is a mix of pea-size pieces and smaller crumbs. (You should have about 3 cups.) Spread the breadcrumbs on a baking sheet and bake, stirring halfway through, until dried and toasted, 30 to 40 minutes. Meanwhile, melt the butter in a medium skillet over medium heat, stirring occasionally, until brown flecks appear, 5 to 6 minutes. Immediately transfer to a medium bowl. Toss the apples and strawberries with 1/2 cup sugar, the cinnamon and salt in a separate large bowl. Let sit until the sugar is dissolved and the mixture is juicy, about 10 minutes. Increase the oven temperature to 375 degrees F. Stir the breadcrumbs into the browned butter, then scatter one-third of the breadcrumbs in the bottom of the prepared dish. Top with half of the fruit mixture. Repeat with the remaining breadcrumbs and fruit, ending with a layer of breadcrumbs. Sprinkle with the remaining 2 tablespoons sugar. Cover with foil and bake until the apples are almost tender and the filling is bubbling, about 1 hour 15 minutes. Remove the foil and increase the oven temperature to 400 degrees F. Continue baking until the top is well browned and the apples are tender, 15 to 20 minutes. Let cool at least 15 minutes. Serve with whipped cream.
Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes 1 teaspoon olive oil 1/2 cup sliced Vidalia onions 1/2 cup sliced cippolini onions 1/2 cup sliced shallots Salt and pepper 1/4 to 3/4 cups flour 1 cup porcinis 8 ounces butter Salt and pepper 2 tablespoons butter 1 cup baby shiitake mushrooms 2 tablespoons Madeira 2 tablespoons Marsala 1 pint daikon sprouts Instructions: Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate. Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper. To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter. Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve.
Buffalo Chicken Pizza 1 pound refrigerated pizza dough, at room temperature 1 stick (8 tablespoons) unsalted butter 1/2 cup hot sauce 1 1/2 cups shredded rotisserie chicken 1 1/2 cups shredded mozzarella 2 tablespoons crumbled blue cheese 1 scallion, sliced on the bias, for garnish Special equipment: a pizza stone Instructions: Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside. Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan. Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top. Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.
Crispy Pancetta Crostini with Arugula-Lemon Pesto 1/4 cup pine nuts 12 very thin slices pancetta (about 3 ounces) 1/2 small garlic clove, minced 1/4 cup grated Parmesan 2 cups loosely packed arugula 1/3 cup extra-virgin olive oil 1 teaspoon finely grated lemon zest 2 teaspoons lemon juice Kosher salt and freshly ground black pepper 12 slices baguette, lightly toasted Instructions: Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool. Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine. Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.
Spicy Juicy Lucy-fer Sliders 2 tablespoons olive oil 1 large onion, thinly sliced (about 3 cups) 2 chipotle peppers in adobo, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef 4 ounces pepper jack cheese, cut into 12 equal pieces 1/4 cup ketchup 1 tablespoon balsamic vinegar 12 slider-size potato buns, split and toasted Instructions: Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat. Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt. Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy. Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm.
Pain Patate Butter or nonstick cooking spray, for greasing 3 medium tropical batatas, peeled and finely grated (found at most grocery stores or international supermarkets) Zest of 2 limes One 5-inch piece ginger, peeled and grated 1 1/2 cups whole milk 1 tablespoon grated coconut (preferably fresh coconut or substitute an equal amount of dried unsweetened shredded coconut) 1 cup evaporated milk 5 tablespoons light brown sugar 1 tablespoon cane syrup (optional) 1 tablespoon pure vanilla extract 2 teaspoons dark rum (optional; see Cook\u2019s Note) 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1/2 cup raisins Instructions: Preheat the oven to 325 degrees F. Grease an 8-by-8-inch square baking dish with butter or nonstick spray. Combine the batatas, ginger and lime zest in a medium bowl. Heat the whole milk with the grated coconut in a small saucepan over medium heat until tiny bubbles appear on the surface of the milk, about 4 minutes; remove from the heat and let sit for 10 minutes (or 15 minutes if using dried coconut). Strain the milk through a fine-mesh sieve into the medium bowl; discard the grated coconut. Add the evaporated milk, brown sugar, cane syrup (if using), vanilla, rum (if using), cinnamon, salt and nutmeg. Stir everything together. Put the mix in a medium pot and heat over low heat, stirring constantly in one direction to prevent curdling. Keep cooking until golden brown and most of the milk has cooked off, about 10 minutes. Fold in the raisins. Pour your batter into the prepared baking dish. Bake until the top of the pain patate has formed a crust, about 30 minutes. Allow the pain patate to cool before serving.
Chocolate-Mint Tiddlywinks 20 fresh whole mint leaves, unblemished 4 ounces semisweet chocolate, tempered if possible Instructions: Lay a sheet of acetate or parchment or a nonstick baking mat (smooth-side up) on a work surface. Place the mint leaves on the sheet, face down, about 2 inches apart. Melt the chocolate over a water bath. Use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another sheet of acetate or baking mat (smooth side down) over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4-inch wide all around (don't worry if they're not very neat). Let set at least 1 hour, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve on a platter with the mint leaf showing.
Mclemore Grilled Venison Steaks with Wild Mushrooms 1/2 cup peanut oil 1 clove garlic, diced 1/4 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 8 tender venison steaks Instructions: In a medium saute pan, over medium heat, quickly saute the garlic in hot oil for 3 minutes. Add all of the remaining ingredients except venison steaks and balance seasonings. Brush this warm \dressing\ over the venison steaks, covering both sides, and immediately place steaks on hot grill about 6 inches above glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on other side. Remove grilled steaks to a broad platter and cover to keep warm while you prepare their wild mushroom compliment. Heat the butter and oil in a large saute pan over medium heat; when oil and butter are hot, saute the onions and garlic, stirring continually, for 3 to 5 minutes. Add bear's head tooth mushroom chunks and the cracked peppercorns; stir well for another 5 minutes. Now add the oyster mushroom pieces and remaining seasonings and blend well, simmering for another 5 minutes. Add chicken stock, if necessary, to develop a nice gravy (the amount of stock will depend on how \thirsty\ the mushrooms are). Simmer just until the mushrooms seem tender. Serve the hot grilled steaks with the wild mushrooms spooned over and around them. Garnish with fresh watercress, parsley branches, and trimmed scallions.
Apple Pie Egg Roll 8 tablespoons (1 stick) unsalted butter 3 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces 1/2 vanilla bean, split and scraped for seeds 1/2 cup sugar 1/2 teaspoon ground cinnamon Pinch of salt 2 tablespoons all-purpose flour 2 tablespoons lemon juice (about half a lemon) Eight 6-inch square egg roll wrappers 2 eggs, beaten Peanut oil, for frying Powdered sugar, for dusting Instructions: For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and saute for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold. For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go. Repeat with the remaining wrappers until all the filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out. Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F. Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet. Serve dusted with powdered sugar.
Pink Grapefruit Margaritas 1 lime, cut in wedges, optional Kosher salt, optional 1 cup ruby red grapefruit juice 1/2 cup freshly squeezed lime juice (4 limes) 1 cup orange liqueur, such a Triple Sec 2 cups ice 1 cup white tequila Instructions: If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry. Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference! Serve ice cold.
Sauteed Green Beans 2 cups green beans, trimmed 1 tablespoon butter 1/4 cup almonds, slivered or sliced Salt and ground black pepper Instructions: In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.
Ginger and Turmeric Catfish with Vermicelli 1 1/4 pounds catfish fillets, cut into 3-inch pieces 2 tablespoons plus 1 teaspoon fish sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon ground turmeric 1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon fresh lime juice 1 tablespoon sugar 1 to 2 teaspoons chili-garlic sauce, plus more for serving 1 8.8-ounce package dried rice vermicelli 1 red bell pepper, thinly sliced 6 scallions, cut into 2-inch pieces 1 cup packed fresh dill and/or cilantro Instructions: Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside. When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs. Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.
The Big Papa Burger 2 pounds ground pork 2 large eggs 1/4 cup barbecue sauce 1 teaspoon all-purpose seasoning 1/2 teaspoon Worcestershire sauce 1/2 teaspoon sazon seasoning, such as Badia brand 2 pounds ground brisket 2 large eggs 1 teaspoon steak seasoning 1/2 teaspoon Worcestershire sauce 8 sandwich-sized slices Cheddar 8 large potato buns, split 1 to 2 heirloom tomatoes, sliced 1 to 2 sweet onions, sliced 8 leaves Boston lettuce Pickles, for serving, optional Jalapenos, for serving, optional Instructions: Preheat a griddle over medium-high heat. For the pork patties: Combine the pork, eggs, barbecue sauce, all-purpose seasoning, Worcestershire sauce and sazon seasoning in a bowl and mix with your hands until completely incorporated. Form into 8 patties and set aside. For the brisket patties: Combine the brisket, eggs, steak seasoning and Worcestershire sauce in a bowl and mix with your hands until completely incorporated. Form into 8 patties. For the burgers: Cook the pork and brisket patties on the griddle until done, 5 to 6 minutes per side. Just before removing from the heat, add the Cheddar to the brisket patties. Assemble the burgers by placing 1 pork patty and 1 brisket patty on each potato bun. Garnish the burgers with a slice of tomato and sweet onion, a piece of lettuce, and the pickles and jalapenos, if using.
Tropical Hawaiian Salsa 2 ounces cranberry-raspberry concentrate 4 ounces orange juice 2 ounces pink lemonade concentrate 1-ounce white vinegar 3 ounces seedless green grapes, cut in halves 2 nectarines, pitted and sliced 2 oranges, cut in sections 12 leaves fresh basil Instructions: In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.
Beef Skewers with Cilantro Chimichurri 1/2 cup apple cider vinegar 2 tablespoons sugar Kosher salt 1 red onion, thinly sliced 1 bunch cilantro, roughly chopped 1 pound flank steak, trimmed 1 clove garlic 2 tablespoons red wine vinegar Juice of 1/2 lemon 1/2 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil, plus more for brushing Freshly ground pepper Instructions: Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour. Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill. Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl. Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
Tomahawk Steak And Sauteed Spinach 1 tomahawk steak Kosher salt and freshly ground black pepper Olive oil, for sauteing 1/2 tablespoon minced garlic 2 cups baby spinach Instructions: Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side. Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.
Mesa Grill Potato Salad 3 pounds new potatoes Kosher salt 1 cup prepared mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons ancho chili powder 1/2 teaspoon cayenne powder Freshly ground black pepper 3 scallions, white and green parts, chopped 1 large ripe beefsteak tomato, seeded and chopped 1 jalapeno, finely diced 1 medium red onion, halved and thinly sliced 4 cloves garlic, finely chopped 1/3 cup freshly chopped cilantro leaves Instructions: Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl. Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.
Asparagus and Egg Wrap with Barn Burner Chile de Arbol Salsa 2 whole wheat tortillas, warmed 2 teaspoons olive oil 1 onion, julienned 2 cloves garlic, chopped 1/2 russet potato, washed and cubed 2 ounces shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/4 tomato, chopped 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped fresh basil leaves 1 lime, squeezed Sea salt and pepper 6 egg whites, lightly beaten 1 cup Barn Burner Chile de Arbol Salsa, recipe follows 20 chile de arbol, toasted 1 teaspoon olive oil 1 onion, chopped 4 tomatoes, chopped 1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Sea salt Instructions: Preheat the oven 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper. Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up. For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa. Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold.
Candy Canes Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten. Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning. I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
Soppressata and Cheese in Puff Pastry 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted 2 tablespoons Dijon mustard 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter) 6 ounces Gruyere cheese, grated 1 egg beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan. Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash. Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes. When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.
Basic Vanilla Cake 2 Nonstick cooking spray 3 cups cake flour, plus more for dusting 1 tablespoon baking powder 3/4 teaspoon fine salt 2 1/2 cups sugar 3 sticks unsalted butter, at room temperature 3/4 cup milk, at room temperature 1 tablespoon pure vanilla extract 4 large eggs, at room temperature Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour. Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times. Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes. Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing.)
Squid Pasta with Seasonal Mushrooms and Vegetables 1/2 cup sake 1/4 cup soy sauce 3 tablespoons clarified butter 3 cloves garlic, sliced thinly 8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick 4 ounces pencil asparagus, sliced on an angle, each 2 inches long 8 ounces squid, cleaned and sliced 1/2 teaspoon shichimi (Japanese 7 Spice mixture) Instructions: Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside. In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi. When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve.
Star Confetti Cookies 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 1/4 cup red, white and blue edible confetti stars, plus more for sprinkling Instructions: Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer). Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer). Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.