Japanese Knotweed Soup

Japanese Knotweed Soup

Japanese Knotweed Soup

 

1 T. unsalted butter

1/2 cup (80 g) finely chopped shallots

4 cups (about 340 g) skinned and sliced knotweed, joints discarded

2 small potatoes, peeled and thinly sliced

4 cups (1 L) hot chicken or vegetable stock

Salt

Freshly ground black pepper

Heavy cream, for serving (optional)

 

In a pot, melt the butter until it foams. Add the shallots and cook gently until they are translucent. Add the knotweed and cook, stirring, for 2 to 3 minutes until the color of the knotweed changes from fresh green to drab khaki. Add the potatoes and the stock and cook until the potato slices are tender, about 10 minutes. Allow the mixture to cool, then puree it in batches in a blender. Strain each batch through a fine-mesh sieve into a bowl. Return the soup to the stove and heat until simmering, then season to taste. A swirl of cream before serving is never a bad idea.

Blackberry Bitters

Blackberry Bitters

Blackberry Bitters

 

6 ounces blackberries (about 1½ c.)

1 Peel, including pith, from 1 organic lemon, minced

1/2 tsp. whole allspice berries

5 white peppercorns

1 cups grain alcohol (Everclear) or a 100-plus-proof vodka

2 T. sugar

1 T. water

 

Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters—omitting any sugar crystals that formed overnight. Store the bitters at room temperature in a tightly sealed jar or bottle.

Raisin Jam

Raisin Jam

Raisin Jam

 

1 pound golden raisins

4 cups water

2 cups sugar

¼ cup Angry Orchard Ice Cider or other dessert wine, like port, sherry or vin santo

¼ cup poppy seeds

½ cup olive oil

 

Place raisins in a high-sided or tall heat-proof jar, like a Mason jar. Combine water and sugar in a small pot and bring to a boil. Pour over the raisins and let sit until cool, about 1 hour. Then strain raisins and reserve the liquid. Transfer raisins to a food processor and begin pulsing. After 5 seconds of blending, add in 1 cup of reserved liquid and continue blending until it has a jam-like consistency. You may need to add a little more liquid. Remove from the food processor and place mixture into a bowl. Add Ice Cider/ dessert wine, poppy seeds and olive oil and stir with a rubber spatula until combined. Return to the large Mason jar or divide between smaller ones and store in the refrigerator for up to 3 weeks.

Blueberry-Ginger Muffins

Blueberry-Ginger Muffins

Blueberry-Ginger Muffins

 

¾ cup sugar

½ tsp. salt

4 ounces unsalted butter

2 eggs, room temperature

2¾ cups all-purpose flour

1 T. baking powder

2 cups milk

 

Preheat oven to 400°F (on convection setting, if you have it). In a mixer fitted with the paddle attachment, cream butter and sugar. Add eggs 1 at a time and mix until just combined. In a separate bowl, sift together all dry ingredients and then slowly add to the creamed butter followed by the milk. Stir until the mixture just comes together. Do not overmix—a few lumps are fine. Prepare a muffin tin with nonstick spray, being careful to spray the flat surface where the muffin dome will spill over. Insert fluted muffin papers if you wish, then fill each muffin cup to the top. Bake approximately 12–15 minutes for mini muffins and 20–25 minutes for large muffins. The muffins are done when the muffin tops spring back, the edges are golden brown and/or a cake tester comes out clean.  *Note: I sometimes replace 1 cup of the all-purpose flour with an equal amount of whole-wheat white flour, which won’t much affect the recipe but adds a slight nutty flavor and almost imperceptible crunch.

PNW Black Bean and Ginger Dungeness Crab

PNW Black Bean and Ginger Dungeness Crab

PNW Black Bean and Ginger Dungeness Crab

 

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces

2 cups cornstarch, for dusting and to make a slurry with 1 T.

3 cups peanut oil

1 1/2 T. rinsed fermented black beans, chopped

4 large slices bruised ginger

8 cloves garlic, thinly sliced

5 scallions, chopped into 2-inch pieces

1/4 cup shaoxing(cooking wine)

1 T. naturally brewed soy sauce

2 cups chicken stock

Salt and white pepper, to taste

Small pot cooked Chinese rice

 

In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 T. oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells. PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

 

One 10 oz Ribeye steak — 1 inch thick (NY or Try Tip steak will also work)

1 T. vegetable oil — optional

1/4 tsp black pepper

1/4 to 1/2 tsp salt

Butter to brush the cooked steak with

Additional seasoning like fresh thyme — Italian seasoning or chopped Parsley

 

Season steak with salt and pepper, brush with oil on both sides. Preheat the air fryer to 400 F (200 C) for 5 minutes. Add steak and cook for 6 minutes per size, turning once. Reference: 125°F for rare, 130 to 135°F for medium-rare, and 140°F for medium. Brush with butter or add herb butter on top. Take out of the Air fryer and let the steak rest for 10 minutes. Serve with side dishes of your choice.

Air Fryer Egg Rolls

Air Fryer Egg Rolls

Air Fryer Egg Rolls

 

2 T. olive oil

2 T. sesame seeds

1 pound ground pork

3 green onions

1 tsp. onion powder

½ tsp. black pepper

½ tsp. ground ginger

1 T. minced garlic

1 T. white wine vinegar

½ T. soy sauce

1½ cups coleslaw mix

8 egg roll wrappers

 

In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown. Add ground pork. Cook until browned, then add onion powder, black pepper, ground ginger, chopped green onions, minced garlic, white wine vinegar, and soy sauce. Cook until the juices evaporate. Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined. Lay out egg roll wrappers in the position of a diamond. Spoon two to three spoonfuls of meat into the center of the wrapper – make sure not to overstuff the egg rolls! Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.  Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them. Lightly wet the exposed corner to press it down and seal your egg roll. Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil. Cook for 8 minutes at 380°F, until crispy and golden brown on all sides. Let cool for 5-10 minutes before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce.

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

 

2 honeycrisp apples cored + chopped

4 chicken breasts or chicken thighs

2 cloves garlic grated

1/4 tsp. salt

1/4 tsp. pepper

1 bunch sage divided

8 slices thin prosciutto

2 T. olive oil

 

Creamy Pistachio Noodles

 

1 pound fettucinne noodles or other long cut pasta

 

1/3 cup shelled pistachios

2 T. butter divided

1 T. flour

1 1/4 cup milk I used 2%

1/2 cup cream

3/4 cup freshly grated parmesan cheese plus more for garnish

1/4 tsp. crushed red pepper

salt + pepper to taste

 

Preheat the oven to 425 degrees F. Grease 9×13 inch baking dish. Scatter the chopped apples on the bottom of the dish and toss with 1 tsp. olive oil and a pinch of salt + pepper. Season the chicken with salt and pepper and then rub with the grated garlic. Arrange 3-4 sage leaves on top of each breast and wrap with 2 slices prosciutto, overlapping slightly and tucking edges under. In a large skillet, heat 1 T. olive oil over medium-high. Add the chicken, and sear until crisp, about 3 minutes per side. Remove the chicken from the pan and place each breast in the baking dish right on top of the apples. Bake for 15 to 20 minutes, or until cooked through. While the chicken bakes make the noodles. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain. Add the pistachios to a food processor and process until the pistachios have become a powder. Now in the same skillet you cooked the chicken in, add 1 T. butter, once melted add the remaining sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Add another T. of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the milk and cream, stir and turn down heat to low. Add the crushed red pepper and season with salt and pepper. Continue stirring until milk thickens. Add in parmesan, pistachio powder. Stir to combine and then add the pasta. Cook another minute, adding milk if the sauce seems too thick. Serve the chicken and apples over the creamy pistachio noodles. Garnish with the crispy sage and fresh parmesan.

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

 

4 bone-in, skin-on chicken thighs (I buy from Baffoni’s Farm)

Kosher or sea salt

Freshly ground black pepper

4 T. unsalted butter, divided

1 T. olive oil

1 medium shallot, peeled, trimmed, finely chopped

2 tsp. fresh thyme leaves, divided

1 (12-ounce) can beer, such as Narragansett Lager

2½ cups water

1 cup corn meal, such as Kenyon’s stone-ground corn meal

2 T. grated Pecorino Romano

1 bunch kale, washed, stemmed and coarsely chopped

 

Rinse the chicken thighs in cold water, pat them dry and season with salt and pepper. In a large sauté pan with a lid or a Dutch oven, melt 2 T. of butter over medium heat then add the oil. Place chicken into the pan, skin side down, and cook until the skin is brown, 6 to 8 minutes. Remove the chicken from the pan. Reduce the heat to medium-low, add the shallots and sauté until they’re translucent, 1 to 2 minutes, then add the thyme and beer, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the pot, skin side up, increase the heat slightly to bring the beer to a gentle simmer, then cover and cook for 35 to 40 minutes. While the chicken cooks, bring the water to a boil in a large saucepan. Gradually stir in the corn meal, stirring frequently for 15 to 20 minutes until it begins to pull away from the sides of the pan. Remove from the heat, then stir in 1 T. of butter, 1 tsp. fresh thyme and 2 T. of grated Pecorino Romano. Add the kale to the chicken, using a spoon to gently submerge it into the liquid. Once the kale has wilted and is bright green (5 to 10 minutes), remove the pan from the heat, stir in 1 T. butter and season with salt and pepper. Serve the chicken and kale over the polenta, adding some of the delicious pan sauce over each serving.

Roaring Fire Cider

Roaring Fire Cider

Roaring Fire Cider

 

½ cup cranberries

¼ cup thinly sliced fresh ginger

2 T. thinly sliced turmeric

2 T. peeled, diced fresh horseradish

3 cloves garlic, smashed and peeled

2 sprigs fresh rosemary or thyme

2 dried hot chili peppers

1 tsp. whole black peppercorns

1 small red onion, sliced

1 lemon, thinly sliced into wheels

1 orange, thinly sliced into wheels

¼ cup raw honey

3 cups unfiltered apple cider vinegar, enough to fill the jar

1 (32-ounce) canning jar with lid, sanitized in the dishwasher

 

Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.

Rajas con Crema

Rajas con Crema

Rajas con Crema

 

5 poblano peppers

1 T. butter

1 medium onion, sliced root to tip, ¼”

2-3 cloves garlic, minced

1/2 tsp. coarse kosher salt, plus more to taste

3/4 cup Mexican crema (store bought or homemade)

1 cup shredded Oaxaca cheese

 

Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high. Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides. Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam and let them sit for 5 minutes. Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect. Transfer poblanos to a cutting board, discard the stems and seeds. Cut poblanos into strips and set aside. Heat butter in a large skillet over medium-high heat. Add onions and cook for 5 minutes, until softened and translucent. Add garlic and cook for 30 seconds, stirring frequently. Add roasted poblano pepper strips, Mexican crema, and salt. Stir together to combine and cook for 2 more minutes.  Add shredded cheese and stir together until the cheese completely melts. Remove from heat and serve immediately in warm tortillas or with tortilla chips.

 

If poblanos are too spicy for you, use anaheim peppers or bell peppers instead.

If poblanos are not spicy enough, add in some a sliced jalapeno or serrano pepper.

Make this dish a little more hearty with the addition of cooked shredded chicken. Add it in the skillet along with the sliced peppers.

Need a little more texture? Add in 1 cup of frozen corn kernels when cooking the onions.

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

4 T. extra-virgin olive oil

1 lemon, cut into thin slices, seeded

4 eggs

Kosher salt

Freshly ground black pepper for garnish

 

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices. Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering. Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil. Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg and cook until the other side is done, about 1 minute). Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.

Simple Remoulade Sauce

Simple Remoulade Sauce

Simple Remoulade Sauce

 

2/3 cup/165 ml mayonnaise, homemade or good-quality commercial

1/4 cup/60 ml Dijon mustard

2 green/spring onions, white and tender green parts, chopped

2 T. finely minced fresh flat-leaf parsley

1 tsp fresh lemon juice

1 tsp Worcestershire sauce

1 T. sweet paprika

Dash of hot-pepper sauce

Kosher salt and freshly ground black pepper

 

In a bowl, whisk together the mayonnaise, mustard, green/spring onions, parsley, lemon juice, Worcestershire sauce, paprika, hot-pepper sauce, and salt and pepper to taste until well blended. Taste and adjust the seasoning, if necessary. The sauce will keep, covered in the refrigerator, for up to 1 day. Bring to room temperature before using.

Pineapple Scraps Vinegar

Pineapple Scraps Vinegar

Pineapple Scraps Vinegar

 

Not only is this a cool way to use leftover pineapple skins, but it’s one of my favorite ingredients for a tropical twist on a mignonette for oysters or to use in cocktails, salad dressings, sauces, ceviches, or any meat dish. Just use where you would any kind of vinegar.

 

1/4 cup sugar (consider using coconut, rapadura, or panela sugar)

3 C. warm spring or filtered water

Scraps and rind of 1 pineapple

 

In a sterilized 4-cup glass jar, dissolve the sugar in the water. Add the pineapple scraps and rind until the jar has 1/2 inch of room left at the top. Cover the mouth of the jar with a square of paper towel, cheesecloth, muslin, or light fabric, and secure with a rubber band. Place in a dark cupboard or pantry and allow to ferment for 2 to 3 weeks, opening the container daily to stir the contents for aeration. 3. After 2 to 3 weeks, strain the contents through cheesecloth or a nut milk bag into sterilized bottles and seal. The vinegar is ready to use now, or it can be fermented for another week or so, until you reach your desired taste. Store the final product in the fridge for up to 6 weeks (if you leave it at room temperature, it will continue fermenting).

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

1/2 cup chopped fresh herbs such as parsley, chives, basil, and/or mint

Juice of 1/2 lemon

Grated Parmesan, for serving

 

Cook the pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking. Using tongs, transfer the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.

Egg Ideas

Egg Ideas

 

Cheddar-Fried Eggs

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes, sprinkling 1/4 cup finely grated sharp cheddar around the edges of the egg during the last 1 minute. Season with salt and pepper.

 

Egg Clouds

Separate 4 eggs; put all the whites in a medium bowl and put each yolk in separate small bowls. Add a large pinch of salt to the egg whites and beat with a mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto a parchment-lined baking sheet and make a well in the center of each. Bake the egg whites at 350˚ until firm and dry, about 6 minutes. Gently pour 1 yolk into each well. Continue to bake until the whites are just beginning to brown and the edges of the yolk are just set, 3 to 4 minutes. Sprinkle with flaky salt.

 

Creamy Baked Eggs with Pesto Butter

 

4 small shallow baking dishes and sprinkle each with 1 T. grated parmesan. Add 2 T. heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the small dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper flakes.

 

Egg, Ham and Brie Crêpe Pocket

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Arrange a crêpe in a large nonstick skillet and layer 2 ounces sliced brie, 3 thin slices Black Forest ham, 1 tsp. dijonnaise and the fried egg in the center. Cook over medium heat for 30 seconds, then fold in the sides of the crêpe to form a square frame around the egg. Continue to cook until warmed through, 1 minute. Season with salt and top with frisée and chopped chives.

Horseradish Butter

Horseradish Butter

Horseradish Butter

 

Great for burgers or steaks. Or over fish, or melted, to dip seafood in. I mean, butter, horseradish, garlic, and lemon juice. How far wrong can you go?

 

2 T. (28 g) butter, softened

1 T. (15 g) prepared horseradish

1 /2 tsp. minced garlic

1/2 tsp. lemon juice

 

Combine everything in a small food processor and run until well-blended, or you can just mash it all together with a fork, if you prefer. By the way, the food processor is the reason I made two servings’ worth—one serving would barely be enough to reach the blades. Store any extra in a snap-top container in the refrigerator for 1 to 2 weeks. If you want to halve this, blend it by hand.

 

2 SERVINGS, each with: 107 Calories; 12 g Fat (94.7% calories from fat); Trace Protein; 1 g Carbohydrate; Trace Dietary Fiber; 1 g Net Carbs

Pantry Friendly Cranberry Bread

Pantry Friendly Cranberry Bread

Pantry Friendly Cranberry Bread

 

2 cups all-purpose flour

⅓ cup sugar

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

One 16-ounce can whole cranberry sauce, mashed with a fork

2 eggs, lightly beaten

2 T. cooking oil

 

Preheat the oven to 350°F. Lightly oil or coat with nonstick spray an 8×4-inch loaf pan. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing with a fork to distribute. In another medium-sized mixing bowl, mash the entire can of cranberry sauce with a fork. It should be kind of lumpy when you’re done. Stir in the eggs and oil. Add the flour mixture to the cranberry mixture and stir to combine. The batter should be a bit thick and stiff. Pour the batter into the pan. Bake for 60 to 65 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean. Let it stand in the pan for 10 minutes to cool. For easier slicing, wrap the bread in plastic wrap after the initial cooling period.

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

 

Fabulous on chili, clam chowder, or other soups, these crackers are so good, it’s hard not to eat them right out of the bag. I sometimes use them as emergency croutons. Set them out for a Super Bowl or Oscar party snack. Though you can eat them right away, it’s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!

 

2 tsp. garlic powder

2 tsp. onion powder

½ tsp. salt

¼ tsp. dried dill

¼ tsp. paprika

¼ tsp. dried sage

½ cup vegetable oil

½ tsp. bottled lemon juice

One 11-ounce box oyster crackers

 

In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.  Combine with the vegetable oil and lemon juice, whisking to blend well. Pour the crackers into a large plastic bag. Give the oil one last whisking, then pour it over the crackers. Close the bag and shake to coat. Use your fingers on the outside of the bag to rub and distribute the oil. On a double-thickness of paper towel, pour out the crackers and let them dry for about a half hour, during which excess oil will be absorbed by the paper. Transfer to an airtight container and let ripen for about 8 hours. Serve when ready.

Staples Pasta

Staples Pasta

Staples Pasta

 

12 oz. spaghetti or other long pasta

Kosher salt

4 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil, plus more for drizzling

3 oil-packed anchovy fillets (optional)

¼ tsp. crushed red pepper flakes

4 T. unsalted butter, cut into pieces

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

⅓ cup finely chopped parsley

1 tsp. finely grated lemon zest

1T. fresh lemon juice

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Meanwhile, cook garlic and ¼ cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute. Using tongs, transfer pasta to pot with garlic and anchovies, then add butter, ¾ cup Parmesan, 1¼ cups pasta cooking liquid, and lots of black pepper. Cook, tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and mix in parsley, lemon zest, and lemon juice. Divide pasta among bowls; drizzle with oil and top with more Parmesan.

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

1 head green or red cabbage, halved, cored, and cut into 1-inch wedges (about 1 1/2 pounds)

1 red or yellow onion, halved and cut into 1/2-inch wedges

6 T. olive oil

1 tsp. kosher salt

Freshly ground black pepper

4 sweet or spicy Italian sausages

Quickled onions or 1 T. cider vinegar

Dijon mustard, for serving

 

Preheat the oven to 450°F. Toss together the cabbage, onion, and oil on a rimmed baking sheet. Season with the salt and several grinds of black pepper and nestle the sausages among the vegetables. Roast, shaking the baking sheet halfway through, until the cabbage is brown on the edges, 25 to 30 minutes. Turn the oven to broil and broil until the onions and sausages are browned, about 3 minutes more. Scatter the pickled onions over everything and serve with Dijon mustard.

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

 

1/4 cup grated Parmesan (packed if grated on a Microplane)

2 large eggs

Kosher salt and freshly ground black pepper

 

Heat a nonstick skillet over medium-low heat. Add the cheese and spread to about a 5-inch round. Cook until the cheese is melted, about 30 seconds. Crack the eggs on top of the cheese and season with salt and a few grinds of black pepper. Cook undisturbed until the whites are set and yolks are still runny. (Flip if you want a firmer yolk).

Asian Dipping Sauce

Asian Dipping Sauce

Asian Dipping Sauce

 

1 cup soy sauce

1 (2″) piece of ginger, peeled and finely grated

4 cloves garlic, finely grated

2 T. toasted sesame oil

2 T. rice vinegar

2 T. raw honey or whole cane sugar

1 T. toasted sesame seeds

Pinch of dried dulse flakes (optional)

 

Stir together the soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey and let stand 15-30 minutes before serving. Sprinkle in the sesame seeds and dulse flakes, if using, just before serving. For best flavor, serve immediately, but if you must store the sauce, place it in an airtight container and store in the refrigerator for up to 24 hours.

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

 

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

 

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

1 7 inch whole grain pita bread (do not split in half)

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

Preheat oven to 450F. Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top. Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes. Remove from the oven and cut into quarters.

Creamy Brazilian Beans

Creamy Brazilian Beans

Creamy Brazilian Beans

 

2 1/2 cups dry, uncooked pinto beans

8 cups water

1 large yellow onion, chopped small – divided

4 cloves garlic, crushed – divided

3 bay leaves

1 1/2 tsp. salt – or to taste

1 tsp. granulated onion

1/4 tsp. dried basil

1/4 tsp. sweet paprika

1/4 tsp. dried parsley

1 pinch dried oregano

1 pinch dried savory

 

Spread beans out on clean counter top (or a clean dish towel) and sort through beans, removing small rocks or debris. Place beans in a large colander and rinse well. Transfer beans to Instant Pot. You can also use a stove-top pressure cooker. Be sure to read your pressure cooker manual before using.) Add water, half of the onion, half of the garlic, bay leaves, and salt. Lock the lid on and set the Instant Pot to “Manual”and “High Pressure” for 45 minutes. Be sure the valve on top is set to “Sealed”.  When cooking time is done, turn off the heat, and allow pressure to release on its own (natural/slow release method) before opening lid. Remove lid and turn Instant Pot back on. Add remaining onion and garlic and stir into beans along with the remaining seasonings. (If desired, onions and garlic can be sauteed before adding to beans.) Boil beans uncovered for an additional 45 minutes, stirring occasionally. Beans will become super soft and creamy. Remove bay leaves before serving.

Peruvian Green Sauce

Peruvian Green Sauce

Peruvian Green Sauce

 

2 jalapenos, trimmed, seeded, and cut into large chunks

1/4 cup crumbled cotija cheese (or grated Parmesan)

1/2 cup mayonnaise

3 garlic cloves

1/2 bunch fresh cilantro, stems removed

10 fresh mint leaves

1 T. freshly squeezed lime juice

1 to 2 T. white vinegar (start with 1, then taste)

1/4 tsp. table salt

 

Place the jalapenos, cheese, mayonnaise, garlic, cilantro, mint, lime juice, vinegar, and salt in a blender or food processor and blend until smooth. Store the sauce covered in the fridge for up to 2 weeks.

Great Northern Beans, Sauteed Spinach, Cornbread

Great Northern Beans, Sauteed Spinach, Cornbread

Great Northern Beans, Sauteed Spinach, Cornbread

 

2 pounds dried Great Northern beans, soaked overnight

1 ham hock

2 T. chicken or ham base/concentrate or 1 packet Goya ham concentrate

2 bay leaves

2 tsp. onion powder

2 tsp. garlic powder

2 celery stalks, sliced thin

Dash of cayenne pepper (optional, if you like a bit of heat)

1 tsp. table salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

1/2 of a ham steak (for more meat in the beans), optional

 

Drain the water from the soaked beans and remove any funky-looking beans or rocks. Return the beans to the slow cooker and add fresh water to cover the beans by 1 or 2 inches. Add the ham hock, chicken or ham base, bay leaves, onion powder, garlic powder, celery, cayenne (if using), salt, and pepper. Most newfangled slow cookers will thoroughly cook soaked beans in 4 to 6 hours on low or 2 to 4 hours on high. I apparently need a new slow cooker, because it took my old geezer 8 hours on low to cook these until tender. Bottom line: your mileage may vary if you have an older model. If at any time you think they are taking too long on low, just switch it over to a higher setting for a while. If you are using the ham steak, add it to the slow cooker about 15 minutes before serving to heat it through. Remove the ham hock before serving. Feel free to remove the meat from the bone and add it back to the beans. Adjust the seasoning with salt and pepper and discard the bay leaves.

 

Sauteed Spinach

 

1 pound baby spinach (more if you have a larger family or want leftovers)

2 T. olive oil

3 or 4 garlic cloves, minced (or more or less, to taste)

Pinch of cayenne pepper (or skip it if you don’t like the heat!)

Table salt, to taste

2 to 3 T. heavy cream (more or less, optional but yummy)

 

Rinse the spinach, even if it is prerinsed, because this will help wilt it. Working in batches, toss the spinach into a dry pan over medium-high heat. Stir and toss to keep it from sticking and remove it when very wilted. Add the next batch and repeat the process until it is all finished. Set all the wilted spinach aside. In the same pan, heat the oil over medium heat. Add the garlic and cook for a minute until fragrant. Add the spinach back into the pan and toss to coat with the garlicky, oily goodness. Stir in the cayenne and salt. If feeling decadent, add a bit of heavy cream and heat until just warm.

 

Skillet Cornbread

 

1 ¼ C. Cornmeal

¾ C. Flour

1/4 cup granulated sugar

1 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly whisked

8 T. (1 stick) unsalted butter, melted, plus 1 T.

 

Preheat the oven to 425°F and place a 9-inch cast-iron skillet inside to heat while making the batter. In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the milk and buttermilk and stir to combine. Add the eggs and stir to combine. Whisk in the melted butter. Carefully remove the hot skillet from the oven. Reduce the oven temperature to 3 75 °F. Add the remaining T. of butter and swirl it around the pan to melt. Pour the batter evenly into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 to 15 minutes before serving.

Cinnamon Roll Smoothie

Cinnamon Roll Smoothie

Cinnamon Roll Smoothie

 

1 cup unsweetened almond milk

1 ½ frozen bananas, cut into chunks

¼ tsp. cinnamon, plus more for dusting

½ tsp. vanilla, optional

1 tsp. brown sugar, optional

⅓ cup old-fashioned oats

1 cup ice

Scallops in a Sea of Herbs

Scallops in a Sea of Herbs

Scallops in a Sea of Herbs

 

2 T. sunflower oil

12 scallops

200g (7oz) mangetout (or snow peas)

4 spring onions (scallions), sliced on the angle

8 radishes, sliced

2 lemons, 1 juiced, 1 quartered

sea salt and freshly ground black pepper

A good half-handful each of:

green fennel leaves

coriander (cilantro) micros, or a few finely chopped coriander leaves

chive flowers, broken into florets

Korean mint leaves, finely chopped, plus a few flowers

You can choose a different profile with other herbs as desired, of course!

 

Place a frying pan over a high heat and add 1 T. of the oil. Season the scallops on one side. Once the pan is hot, place the scallops in the pan seasoned side down, following the numbers on a clock face, starting at 1 o’clock. Season the side facing upwards. Sear the scallops until caramelized, about 2-3 minutes. Use a spoon to turn them over in the order they were placed in the pan. Cook for a further 1-2 minutes, taking care not to overcook them. Do this in batches if you have a small pan. Remove the scallops to a plate and wipe the pan clean with kitchen paper. Add the rest of the oil to the pan and, once hot, stir-fry the mangetout, spring onions and the radishes for about a minute. Stir through the lemon juice and the herbs and return the scallops to the pan to regain a little heat. Season with salt and pepper and serve with lemon quarters.

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad.

 

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 T. rice vinegar, divided

1/3 cup soy sauce

2 T. vegetable oil

1 T. toasted sesame oil

1 T. grated fresh ginger

1 garlic clove, minced

2 cups Shredded Cooked Chicken

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible. Meanwhile, toss carrots and cucumbers with 2 T. vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining 1/4 cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

Coconut Curry Meatballs

Coconut Curry Meatballs

Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

 

8 oz. Lancashire lovage

good toast or crackers

about 20 cherries, stoned

a few sprigs of lavender

a little pot of runny honey

 

Serve the cheese in crumbly slices on toast or crackers, topped with cherries, a couple of lavender flowers and drizzle of honey.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

 

1½ cups cornmeal

1½ cups all purpose flour

1 T. baking powder

1½ tsp. salt

2 large eggs

4 T. unsalted butter, melted

¼ cup extra virgin olive oil

2 cups buttermilk

⅓ cup granulated sugar

4 jalapeños, de-ribbed and minced [70 g minced]

1 cup grated cheddar

1 thinly sliced jalapeño and extra cornmeal, for decorating

 

Preheat your oven to 425°F. Prep a muffin tin with 12 parchment liners. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a medium mixing bowl, whisk together the eggs, butter, olive oil, buttermilk, sugar, minced jalapeños, and most of the cheddar. Pour the wet ingredients over the dry ingredients and stir to combine (do not overmix). Evenly distribute the batter among the 12 lined muffin cups. Decorate the tops with jalapeño slices, cheese, and a light sprinkling of cornmeal. Bake for 20 minutes, until a toothpick inserted in the center comes out cleanly. Let cool on a rack or clean, dry towel. Muffins keep well at room temperature for a couple days. But they keep much better in the freezer, so freeze any ones you don’t plan to eat in the first day or two.

Pan-Seared Scallops with Butternut Squash Puree

Pan-Seared Scallops with Butternut Squash Puree

Pan-Seared Scallops with Butternut Squash Puree

 

1 pounds large sea scallops (10 to 20 per pound)

2 pounds butternut squash

4 T. unsalted butter

¾ tsp. Curry Powder

2 T. vegetable oil

3 scallions

 

Remove and discard tendons from scallops, place on rimmed baking sheet lined with dish towel, and top with another towel. Blot moisture gently and let sit with towels for 10 minutes. Meanwhile, peel and seed squash, then cut into 1-inch chunks . Place squash in bowl, cover, and microwave until tender, 8 to 12 minutes, stirring halfway through cooking. Drain squash and transfer to food processor. Add 1 T. water, 1 T. butter, curry powder, and ¥2 tsp. salt and process until smooth, about 30 seconds; transfer to bowl and cover. Season scallops with salt and pepper. Heat 1 T. oil in 12-inch nonstick skillet over high heat until just smoking. Lay half of scallops in skillet in single layer and cook, without moving, until well browned, 1 1/2 to 2 minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, 30 to 90 seconds; transfer to platter and tent with aluminum foil. Wipe out now-empty skillet with paper towels and repeat with remaining 1 T. oil and scallops. Thinly slice scallions. Add remaining 3 T. butter to now-empty skillet and cook over medium-low heat until melted and just starting to brown, about 30 seconds. Add scallions and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Pour sauce over scallops and serve with pureed squash.

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

 

1 lemon

4 (10- to 12-ounce) bone-in split chicken breasts

4 T. unsalted butter

2 fennel bulbs

3 garlic cloves

1 cups chicken broth

 

Cut away peel and pith from lemon, then slice crosswise into 1/8-inch-thick rounds. Trim chicken, pat dry with paper towels, and season with salt and pepper. Melt 1 T. butter in Dutch oven over medium-high heat. Brown 2 chicken breasts on both sides, 8 to 10 minutes; transfer to plate. Repeat with 1 T. butter and remaining chicken. Trim fennel stalks and fronds: mince 2 T. fronds and reserve. Trim bulb, cut in half, core, and slice into 1/4-inch-thick strips. Add fennel and 1/4 tsp. salt to now-empty pot and cook over medium heat until softened, 5 to 7 minutes. Mince garlic, stir into pot, and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken and any accumulated juices into pot. Add lemon slices and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken is fully cooked and tender and registers 160 degrees, 25 to 30 minutes. Transfer chicken to serving dish; cover to keep warm. Remove fat from surface of sauce using large spoon, return sauce to simmer, and cook until slightly thickened, about 5 minutes. Off heat, stir in remaining 2 T. butter and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with fennel fronds. Serve.