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.

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

 

1 3/4 pound flank steak, cut into 1-inch cubes

4 T. olive oil

1 T. yellow onion, chopped

3 T. garlic cloves, finely chopped

1 pound portabella mushrooms, medium diced

3 pound carrots, cut into 3/4-inch pieces

2 T. all-purpose flour

2 1/2 cup reduced-sodium beef broth

1/2 cup hearty red wine, such as shiraz

1 T. dijon mustard

1 T. finely chopped fresh thyme

 

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

2/3 C. shredded Gruyere cheese (2 ounces)

6 T. cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

2 T. freshly grated parmesan cheese

 

To make the filling: Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 T. of the olive oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside. Reduce the heat to medium. Add 1 T. of the olive oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 T. olive oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well. Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 » 9 x 2-inch baking dish and set aside. Preheat the oven to 400°F. To make the biscuits: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry cutter, cut half of the Gruyere cheese and the 4 T. butter into the flour until the mixture is crumbly, with pea-size pieces of butter. Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining Gruyere cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for about 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

 

6 ounces fresh raspberries, plus more for serving

1/4 cup grape jam

1 T. pure maple syrup

1 T. all-purpose flour

 

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

2/3 cup creamy peanut butter

1 1/4 cups full-fat buttermilk

1 large egg

2 T. pure maple syrup

2 T. unsalted butter, melted

1 tsp. pure vanilla extract

Nonstick cooking spray or coconut oil spray

Chopped salted peanuts, for serving

 

In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 T. water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix. Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.

Easy Churro Cheesecake

Easy Churro Cheesecake

Easy Churro Cheesecake

 

1 T. cinnamon

1 ¼ cups granulated sugar

1 lb. cream cheese, softened completely to room temperature

1 egg

1 ½ tsp. vanilla extract

2 (8 oz.) crescent roll doughs, refrigerated

3 T. unsalted butter, melted

 

Preheat the oven to 350°F. Prepare a cinnamon-sugar mixture by mixing cinnamon and ½ cup sugar in a small bowl until combined well. In a separate medium mixing bowl, combine cream cheese, remaining sugar, egg, and vanilla, mixing until completely smooth. Spray a 9×13 baking pan with cooking spray and sprinkle 1-2 T. of the cinnamon-sugar mixture on the bottom. Open and unroll one tube of the crescent rolls. Press the seams together to form one rectangular piece. Place into the bottom of the pan, covering each end completely. Pour the cream cheese mixture over the dough in the pan, spreading across evenly. Unroll the second tube of dough and press the seams together again. Then, place it over the cream cheese mixture to cover completely. Use a brush to spread the melted butter evenly over the top layer of dough. Sprinkle the remaining cinnamon-sugar mixture over top. Bake for 25-30 minutes, until the crescent dough has puffed up and is golden brown. Place on a wire rack to cool completely and transfer to the fridge until chilled. Cut and serve.

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ cups flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ cup olive oil

¼ cup Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. Add the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Kiwi Melon Sangria

Kiwi Melon Sangria

Kiwi Melon Sangria

 

2½ cups cubed honeydew melon or light-fleshed summer melon

1 (750 ml) bottle dry white wine

½ cup brandy

¼ cup tequila

3 kiwis, peeled and sliced, or a pint of kiwi berries from the farm market

1 lime, sliced

1 cup club soda or seltzer water

Fresh mint for garnish, if desired

 

Add 1½ cups of the honeydew melon and ¼ cup of the white wine to your blender. Blend on high for 2 minutes. Transfer the purée to a large pitcher or Mason jar. Then stir in the remaining white wine, brandy and tequila. Add the kiwi slices, lime slices and remaining 1 cup of cubed honeydew melon. Cover and refrigerate at least 2 hours, up to overnight. Divide the sangria mixture evenly into serving glasses. Top each with soda water; stir in gently. Garnish with fresh mint sprigs and a lime wheel.

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

 

3 T. olive oil

½ pound bacon, cut into lardons

4 shallots, thinly sliced

1 pound Brussels sprouts, trimmed and halved

¼ pound chestnuts, roasted and peeled

Salt and freshly ground pepper

2 T. unsalted butter

2 T. balsamic vinegar

 

Preheat oven to 425°. Heat oil over medium heat in a roasting pan or oven-proof skillet. Add the bacon and cook until golden brown and crisp. Remove the bacon to a plate lined with paper towels. Drain all but two T. of fat from the pan. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and chestnuts and toss to combine. Season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown, about 12 minutes. Remove the vegetables from the oven and stir in the butter and balsamic vinegar. Transfer to a platter and top with the crispy bacon.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate T. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

 

Short ribs are a versatile cut of beef, falling off the bone when cooked long and gently, or juicy when sliced rare off a summer grill. If you don’t have field garlic popping out of your lawn or in a nearby wood or field, substitute scallions or ramps. Failing those, small, peeled shallots would be delicious, too.

 

6 short ribs, sawn in half so each piece is about 4 inches (10 cm) long, on or off the bone

Salt

Freshly ground black pepper

2 cups (200 g) field garlic bulbs and greens (discard the tough stem part)

2 cups (480 ml) red wine

8 juniper berries

 

Preheat the oven to 350°F (180°C). Season the short ribs with salt and pepper. Allow’ to sit for 5 minutes so that some of the juice is drawn out. This will help caramelize the outside of the meat Warm a heavy pan over high heat. When it is very hot sear the short ribs, about a minute to a side, until just brown. Do this in batches; do not overcrowd the pan or it will lose too much heat. Remove the short ribs and set aside on a plate. While you are browning the meat, blanch the field garlic bulbs for a minute in boiling water. Drain and set aside. Place half the field garlic in the bottom of a roasting pan. Add the short ribs, the rest of the field garlic, the red wine, and juniper berries. Transfer the pan to the oven and cook for 2 hours, tented with foil Uncover and cook for another 45 minutes, making sure that there is still liquid in die pan Add water if the pan looks dry. Serve straight from the pan or from a warmed bowl, scraping up as much juice as possible and spooning it over the ribs.

Earthy Celery Root Salad

Earthy Celery Root Salad

Earthy Celery Root Salad

 

1 celery root, cleaned, peeled and shredded.
1 green Granny Smith apple, cleaned and shredded.
1 T. lemon juice
½ cup parsley leaves, cleaned and separated from stems
½ cup almond halves, toasted

 

¼ cup olive oil
½ lemon, squeeze the juice
1 T. whole-grain Dijon mustard
1 tsp. ground black pepper
½ tsp. salt (if desired)

 

Pour 1 T. lemon juice on the shredded apple and celery to prevent oxidation. Add salad ingredients to a bowl: shredded celery root, apple and parsley leaves. Mix well. In a separate bowl mix all the dressing ingredients till the sauce is homogenous. Pour sauce on the salad, mix well, add almonds and serve

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

½ medium green or Savoy cabbage (12 ounces), thinly sliced

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving

½ tsp. freshly cracked black pepper, plus more for serving

about 2 cups water

½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

 

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 cup basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 cup neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed. While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli. Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 cups flour, sifted

2 cups water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes. Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness. Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels. Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook. The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly. Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aïoli for dunking

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

 

1 Bison rib roast

Salt and pepper

1/4 cups chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley

 

Preheat the oven to 450°. Remove the roast from the refrigerator and allow it to come up to room temperature. Dry the roast very well and season liberally with salt, pepper and the chopped herbs. Place the roast directly on the oven rack with a pan below it, or on a roasting rack and roast for about 1 ½ hours, or until a meat thermometer inserted in the thickest part reads 120° (for medium rare) or 130° for medium. Allow the roast to rest, loosely covered with foil, for at least 30 minutes before carving. The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.

Air Fryer Peaches

Air Fryer Peaches

Air Fryer Peaches

 

4 ripe yet firm peaches, halved

1 1/2 T. melted coconut oil

1 T. coconut sugar

1/4 tsp. cinnamon

 

chopped walnuts

fresh mint leaves

 

Combine coconut sugar and cinnamon in a small bowl. Place the peach halves on a plate and brush the cut side with the melted coconut oil. Sprinkle the cinnamon sugar on top until well coated. Place the seasoned peaches in the air fryer either on a tray in the center for oven models or in the basket. Air fry at 400°F for 8-10 minutes until golden and caramelized. Remove from the air fryer and serve warm. Top with chopped nuts and fresh mint if desired and/or serve with vanilla ice cream.

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

 

1 large sprig tarragon, stripped and chopped

1 big handful wild strawberries

3 T. (45ml) champagne or high quality white wine vinegar

1/2 T. (6g) white sugar

2 T. (30ml) neutral oil like good quality sunflower or grapeseed

1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole

Kosher salt

Black pepper

1 T. (15ml) lard or vegetable oil

 

Add the chopped tarragon and strawberries to a bowl. Crush the strawberries with a fork. Add the sugar and vinegar to the bowl and stir to combine. Let the strawberries macerate while you cook the pork. Season the pork loin generously with salt and pepper. Heat the lard or oil in a cast iron or steel pan over high heat. Add the loin and sear until browned on all sides. Lower the heat to medium and cook until a thermometer registers at least 145°F in several parts of the loin. Let rest for 8-10 minutes. Add the neutral oil to the strawberry mixture and whisk very well to emulsify. Slice the pork loin into disks and drizzle with the vinaigrette to serve. This would go great with a side like rice or noodles. Enjoy!

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

 

⅔ cup sugar

⅔ cup water

1 T. orange blossom water

1 T. fresh lemon juice

 

½ cup shelled, raw pistachios

½ cup coarse semolina

2 T. ghee or butter

¼ cup sugar

1 cup water

 

1 cup milk

½ cup whipping cream

2 T. all-purpose flour

2 T. cornstarch

1 T. orange blossom water

 

Start by making the simple syrup: dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool. To make the ashta, whisk together all the ingredients in a small pot (except the orange blossom water) until the dry ingredients have dissolved. Set the mixture on medium-high heat on the stove and whisk consistently until it starts to boil and keep whisking until it starts to thicken. As soon as it starts to get very thick, add the orange blossom water, give it a mix, and transfer to a bowl to cool. Cover with plastic wrap. To make the semolina base, start by grinding the sugar and pistachios in your food processor and set aside. Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly. Let it cool for a couple of minutes, then place the semolina mixture into the food processor with the pistachios and pulse until fully incorporated.

Press the semolina dough into a 9-inch springform pan, then top with your cooled ashta and garnish. Let it set in the fridge for a few hours. Pour some simple syrup on top as desired when ready to serve

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

 

¼ cup walnuts, toasted and coarsely chopped

1 T. capers, rinsed if salt-packed

2—3 anchovy fillets, rinsed if salt-packed (or ½ tsp. anchovy paste)

1 garlic clove, minced

⅓ cup extra-virgin olive oil, plus 2—3 T. for searing

2 T. lemon juice

1 tsp. Dijon mustard

2 tsp. honey

½ tsp. red pepper flakes, or other chile (optional)

2 T. chopped flat-leaf parsley

Kosher salt

Freshly ground black pepper

1 medium head Napa or Savoy cabbage, outer leaves removed, quartered, leaving core intact

2 small apples, halved around the middle, seeds and cores intact

 

In a small food processor or with a mortar and pestle, roughly grind walnuts, capers, anchovies and garlic. Remove to a separate bowl. Whisk in ⅓ cup olive oil, lemon juice, mustard, honey, pepper flakes if using and parsley. Season with salt and pepper to taste. Set the sauce aside. Rub the exposed edges of the cabbage and apples with remaining olive oil; season liberally with salt and pepper, forcing some seasoning between cabbage leaves. Place a cast-iron or other heavy-bottomed skillet over high heat for several minutes to preheat. When the pan is ripping hot, add the cabbage wedges, flat side down. Press weight on top with another skillet. Cook until well charred, about 3 minutes. Flip to another flat side and add the apples. Press with weight and cook another 3 minutes. Flip the cabbage to the third side and flip the apples. Add weight and cook another 3 minutes. Remove pan from heat, leaving the weight atop, and let rest for 4 minutes or until the cabbage is mostly tender but still crisp in the center. Transfer the cabbage and apples to a serving plate and adorn with the sauce.