Chickpea Fries with Romanesco Sauce

Chickpea Fries with Romanesco Sauce

chickpeafry1 cup chickpea flour, sifted

1 tsp. kosher salt, plus more for finishing

1/4 tsp. black pepper

1 tsp. smoked paprika

1/8 tsp. cayenne

2 T. olive oil plus more for frying

Line an 8X8 square pan with parchment paper, set aside. Have all of your ingredients measured out and ready. Once you add the chickpea flour to the boiling water you won’t want to take the time to measure anything out because this comes together very fast. Bring 2 cups of water to a boil in a medium sized pot. Gradually add the chickpea flour, whisking constantly to avoid lumps (if you sifted the flour this will help eliminate lumps as well). Turn the heat down to low and whisk in a teaspoon of kosher salt along with the pepper, paprika, cayenne and olive oil. Cook for one more minute, stirring constantly.  Spread the chickpea mixture into an even layer in the pan. Allow to cool for 15 minutes and then cover loosely and refrigerate for at least one hour or up to a day.  Heat 1/8 inch of oil in a large skillet over medium heat. In the meantime, lift the chickpea mixture out of the pan by the edges of the parchment. Cut the chickpea mixture into 16 fries (about 4″ long by 1/2″ wide). Place batches of the fries into the hot oil, turning when browned. I fried mine for about 4 minutes one each side. You don’t want them to brown too fast or they will not cook in the center. After all sides are browned, removed the fries from the oil with a spider or slotted spoon and drain on paper towels. Sprinkle the warm fries with salt. Repeat with the remaining fries. Serve with Romanesco sauce.

 

Romanesco Sauce

1 large tomato, cored

1 dried ancho chile

1/3 cup extra-virgin olive oil

2 T. walnuts

2 T. raw almonds

1 (1/2 inch thick) slice firm bread cut into 1/2 inch cubes (I used a gluten free vegan artisan bread)

2 large garlic cloves, sliced

1 cup canned artichoke hearts in water, drained and quartered

1/8 tsp. dried hot red pepper flakes

2 T. water

1 T. red wine vinegar

1/4 tsp. salt to taste

 

Put oven rack in the middle position and preheat oven to 400F. Line a small baking pan with foil. Roast the tomato in the pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit the chile open lengthwise and discard stem and seeds. Tear the chile into small pieces. Heat the olive oil in a large heavy skillet over moderate heat until hot but not smoking, then add the chile and cook, stirring until fragrant and the chile turns a brighter red, 30-60 seconds. Transfer the chile with a slotted spoon to a heatproof bowl. Add the walnuts, almonds, bread, garlic, artichoke and red pepper flakes to the hot pan and cook, stirring until the bread and garlic are golden, about 2-3 minutes. Add the mixture (including the oil) to the chile and cool slightly.  When the tomato is cool enough to handle, peel the tomato, discarding the peel. Coarsely chop the tomato and transfer (with juices) to a food processor. Add the bread and chile mixture, water, vinegar and salt to the food processor and puree until smooth. Thin with water if desired. Season with salt to taste.

Easy Lemon Chicken Recipe

Easy Lemon Chicken Recipe

fc4af815a699554dd93d444d6d24bb131 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

Heat oven to 400 degrees F (200 C). Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C). Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.

Three-Pepper and Sweet Onion Roast with Kalamata Olives

Three-Pepper and Sweet Onion Roast with Kalamata Olives

1 large green pepper

1 large red pepper

1 large yellow pepper

1 large sweet onion, such as Vidalia

1 T. extra-virgin olive oil

Kosher salt and freshly

Ground pepper

8 Kalamata olives, pitted and coarsely chopped

1 T. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves

 

Preheat BBQ or oven to 400°F. Cut bell peppers into quarters. Cut each quarter lengthwise into strips ½ inch wide. Cut the onion into 8 wedges. Combine the bell pepper strips and onion wedges in a shallow 9-by-13 inch baking dish, BBQ “veggie basket” or wrap in foil. Drizzle evenly with the olive oil and sprinkle with ¼ tsp. salt and pepper to taste. (Take care when adding salt, as the olives are very salty.) Roast the vegetables, turning them once or twice, until golden and tender, about 50 minutes. If using dried rosemary, sprinkle it over the vegetables halfway through the roasting time. When the vegetables are ready, sprinkle them with the olives and with the fresh rosemary, if using, and roast for 5 minutes longer. Transfer the vegetables to a warmed bowl and serve at once.

 

 

Yield:

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Asparagus with Parmesan Crust

Asparagus with Parmesan Crust

1 07e4cd7e97d9244354324c8bf44853a3pound thin asparagus spears
1 T. extra-virgin olive oil
1 ounce shaved Parmesan cheese
Freshly ground black pepper to taste
1/4 C. balsamic vinegar, or to taste

Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Baked Gnocchi with Sage and Cheese Sauce

Baked Gnocchi with Sage and Cheese Sauce

gnocchi

2 pounds Yukon gold potatoes, cut into large pieces

1 1/2 cups all purpose flour

2 teaspoons salt

–

4 tablespoons unsalted butter

4 tablespoons flour

2 cups chicken stock (recipe) or vegetable stock (recipe), warmed

1 cup Fontina cheese, grated

1 cup Parmesan cheese, grated

6 fresh sage leaves, finely chopped

Small pinch fresh nutmeg

Preheat oven to 350 degrees F. Fill a large saucepan with water. Add the potatoes and 1 teaspoon of salt and bring to a boil. Boil the potatoes until they are very soft. Drain and set run through a food mill, or ricer for nice smooth potato. Put the potatoes in the fridge until they are cool, this will help keep them fluffy. Prepare 2 sheet pans by dusting them with flour, set aside. On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky. Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log. Cut the log into 3/4 inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Let the rolled gnocchi dry out for about 1 hour before cooking. Bring a large saucepan of water to a boil. Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi. Add the gnocchi and boil for about 3 minutes, or until they rise to the top.

For the cheese sauce (while the gnocchi is cooking)

In a medium saucepan over medium heat, melt butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and continue to whisk until it thickens, about 3 minutes. Add the fontina and parmesan cheese and stir with a spoon until melted. Stir in the chopped sage. Stir in the cooked gnocchi and transfer to a casserole or baking dish. Bake for 15-20 minutes or until the top is golden brown and bubbly.

 

Herb-Baked Chicken Breasts with Red Onions & Potatoes

Herb-Baked Chicken Breasts with Red Onions & Potatoes

3 T. olive oil

2 garlic cloves, minced

1 T. minced fresh rosemary leaves or 11/2 tsp. dried

¼ C. minced fresh flat-leaf parsley

1 dried red chili pepper, crumbled

4 large (11/2 lb.) Yukon Gold or red-skinned potatoes

2 whole chicken breasts, with skin, split

Kosher salt and freshly ground black pepper

1 large (1-lb.) red onion, cut into thin wedges

3 T. balsamic vinegar

 

Pre-heat oven to 375 degrees.  Pour 1 T. oil into an ovenproof casserole that will hold chicken breasts in a single layer without crowding. Thoroughly coat sides and bottom of casserole with oil. In a small dish, combine garlic, rosemary, parsley and chili pepper; set aside.  Cut potatoes lengthwise into thick slices; arrange over bottom of casserole. Season undersides of chicken breasts with salt and pepper. Loosen skin and push some of the herb mixture between skin and flesh of each breast. Place breasts, skin side up, over potatoes. Tuck onion wedges around and between chicken pieces. Sprinkle chicken with vinegar; season generously with salt and pepper. Drizzle on remaining oil.  Bake chicken, basting often, until browned and cooked through and potatoes are done, about 1 hour and 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Savory Roasted Butternut Squash

Savory Roasted Butternut Squash

pic4rlOc21 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
1 T. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
2 pinches cayenne pepper (more if you’d like it spicier)
1/4 tsp. dried parsley

Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside. In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.

Yield: 6 servings
Calories: 65
Fat: 2.4g
Fiber: 3.3g

Lemon Soufflé Pancakes with Raspberry Syrup

Lemon Soufflé Pancakes with Raspberry Syrup

lemonpancake1 C. plus 2 T. Flour

3 T. sugar

1 1/2 tsp. Baking powder

1/2 tsp. salt

1/4 tsp. ground Nutmeg

Grated zest of 5 lemons

3/4 C. ricotta cheese

6 T. buttermilk

6 T. unsalted butter, melted and kept warm

2 T. fresh lemon juice

3/4 tsp. Vanilla

3eggs, separated

1 1/2 C. corn syrup

1 1/2 C. raspberries

1 1/2 T. fresh lemon juice

Nonstick cooking spray

Confectioners’ Sugar

Fresh mint sprigs

In a large bowl, stir together the flour, 1 T. of the granulated sugar, the baking powder, salt, nutmeg and lemon zest. In a small bowl, combine the ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk together until smooth. The batter will be quite dense. In a bowl, using a mixer set on medium speed, beat the egg whites until soft peaks form. Sprinkle in the remaining 2 T. sugar and continue beating until stiff peaks form. Using a rubber spatula, carefully fold about one-fourth of the egg whites into the batter, then fold in the remaining egg whites. Do not attempt to make the batter completely uniform; a few streaks of egg white are fine. Cover and refrigerate for up to 1 hour. To make the raspberry syrup, in a small saucepan over medium heat, combine the corn syrup, raspberries and lemon juice. Bring slowly to a boil. Reduce the heat to low and continue to cook at a bare simmer until a light, crimson-colored syrup forms, about 20 minutes. Remove from the heat and immediately strain through a fine-mesh sieve into a bowl, pressing on the berry pulp with the back of a spoon to extract as much liquid as possible. Cover to keep warm. Lightly coat a griddle or a large nonstick frying pan with nonstick cooking spray, then preheat over medium heat for 2-3 minutes. For each pancake, spoon about 3/4 C. (6 fl oz/180 ml) of the batter into the pan, to form rough cakes about 5 inches (13 cm) in diameter. Do not crowd the pan. Cook until large bubbles form on top, 3-4 minutes. Using a spatula, turn over the cakes carefully and continue to cook until golden on the second side, 3-4 minutes longer. Remove from the pan and keep warm while you cook the rest of the pancakes. Divide the pancakes among warmed individual plates and top with the raspberry syrup. Sprinkle with the confectioners’ sugar and garnish with mint sprigs.

Corn Cakes with Tomato Avocado Relish

Corn Cakes with Tomato Avocado Relish

corn cakes3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying
For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Ranch dressing, for serving (optional)

Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Spiced Chicken Leg Quarters with Brown Sugar & Rosemary

Spiced Chicken Leg Quarters with Brown Sugar & Rosemary

spicedchicken4 chicken leg quarters
2 cups brown sugar
1/2 cup Dijon
1 Tablespoon Sage
1 Tablespoon Rosemary (+ more for garnish)
1 Tablespoon Thyme
1 Tablespoon Coriander
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. In a large bowl, combine brown sugar, Dijon, sage, rosemary, thyme, coriander, and a dash of salt and pepper. Take a chicken quarter and place it into the bowl and covering the quarter with the brown sugar-Dijon mixture. Once covered, place quarter on baking sheet. Repeat with remaining quarters. Bake for about 30 to 40 minutes or until cooked through and golden. Remove from oven, let it cool slightly. Plate the quarters family style and garnish with rosemary!

Savory Crescent Chicken

Savory Crescent Chicken

chickencrescent21 (3 ounce) package cream cheese, softened
1 T. butter, softened
2 C. cubed, cooked chicken meat
1 T. minced onion
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. milk
1 T. chopped pimento peppers
1 (8 ounce) package refrigerated crescent rolls
1 T. butter, melted
3/4 C. crushed croutons

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 T. melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 C. of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 T. of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Onion & Gouda Tart with Sun-Dried Tomatoes

Onion & Gouda Tart with Sun-Dried Tomatoes

Pastry for Tart Shell

1 Egg White, lightly Beaten

2 T. Butter

1 1/2 lb. Yellow Onion, thinly sliced

1 T. minced Tarragon

1 tsp. minced Thyme

4 Sun-Dried Tomatoes, softened in boiling water, drained and minced

4 large Eggs, beaten

1 Egg Yolk, beaten

1 1/2 C. Milk

1 C. Heavy Cream

1/2 tsp. Pepper

1/4 tsp. Nutmeg

6oz. aged Gouda, shredded (about 1 1/2 C.)

2 T. Dry Bread Crumbs

2 T. Parmesan Cheese

 

Prepare tart shell by fitting to pan and baking.  When cool, lightly brush shell with beaten egg white to seal bottom and prevent it from getting soggy.  Preheat oven to 400.  In nonstick skillet, melt butter over low heat.  Add onions and herbs and cook until tender, about 10 minutes.  Stir in tomatoes and cook 2 minutes more.  Scoop into strainer and drain until ready to use.  In mixing bowl combine eggs, yolk, milk, cream, pepper and nutmeg.  Stir in gouda.  Spread onions over bottom of tart shell.  Pour in egg mixture.  Sprinkle with bread crumbs and grated parmesan.  Bake for 30 to 40 minutes, until top is lightly browned and filling is set.  Let cool on a rack for a few minutes before serving.  Serve hot.

 

 

Yield:

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Fiber:

 

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Bacon, Spinach & Tomato Scrambled Eggs

Bacon, Spinach & Tomato Scrambled Eggs

4 eggs

2 egg whites

1/2 tsp. salt-free seasoning blend

1 tsp. olive oil

2 slices (2 ounces) canadian bacon, cubed

1 C. packed baby spinach leaves, chopped

1/2 C. grape or cherry tomatoes, chopped

ground black pepper

 

In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Fiber: 0g

 

 

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts, sliced
1 6oz chunk Black Forest ham, diced (about 1 1/4 cups)
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Fresh ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Cheesy Spinach Salad with Citrus Honey Dressing

Cheesy Spinach Salad with Citrus Honey Dressing

1 C. orange segments

1/2 C. thin cucumber slices

5 C. torn fresh spinach

1 T. chopped fresh mint

1 C. (4 oz.) Healthy Choice Fat Free Mozzarella Shreds

Citrus Honey Dressing

2 T. orange juice

1 T. water

2 tsp. cider vinegar

2 tsp. honey

1 T. vegetable oil

dash pepper

 

Combine dressing ingredients; mix well.  Marinate oranges and cucumbers in dressing at least 30 minutes.  Mix spinach, mint and cheese in a separate container; chill.  Toss marinated oranges and cucumbers with spinach-cheese mixture just before serving.

 

Yield:

Calories:

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Pretzel Breadsticks

Pretzel Breadsticks

IMG_60371 1/2 cups warm water
2 1/2 tablespoons yeast
1 tablespoon sugar
3-5 cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon butter, melted

Mix together warm water, yeast and tablespoon of sugar in bowl and let sit for about 10 minutes or until it blooms. Combine 3 1/2 cups flour, sugar, salt and melted butter together with the yeast mixture in a stand mixer with a dough hook. Mix for about 5 minutes or until the dough comes together and pulls off the hook, adding more flour if necessary. Place dough in a large lightly oiled bowl, cover and let rise until doubled in size, about an hour. Heat oven to 400 degrees. When dough is ready, boil 4 cups of water with 1/2 cup baking soda. Break dough into 1- 1 1/2 oz portions and roll into small breadsticks. Dip each breadstick in the boiling water using a slotted spoon or spatula for no more than 30 seconds. Place drained breadstick on sheet pans lined with parchment paper or silicone liners. .Bake for 9-11 minutes until golden. Brush with melted butter as they come out of the oven. .Try one while they’re still warm because that’s how they’re best!

Notes: These are very easily adapted to make rolls or buns. We’ve made smaller rolls, like slider buns, using the same amount of dough and rolling them into balls and dipping and baking in the same manner.

Rosemary Hazelnut Cheese Shortbread Crackers

Rosemary Hazelnut Cheese Shortbread Crackers

1/2 cup (1 stick) unsalted butter, softened to room temperature

8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)

1 tablespoon minced fresh rosemary leaves

1 teaspoon coarse salt (or less, if your cheese is particularly salty)

1 cup all-purpose flour

scant 1/2 cup chopped hazelnuts

 cracker pile

In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn’t).  Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better).  When you’re ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn’t spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.

Chicken in Lemon Cream with Penne

Chicken in Lemon Cream with Penne

1 6124427796_78a11229f2_zlb penne pasta
3 T. EVOO
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 tsp. herbes de Provence
Pinch of salt, plus ½ teaspoon
Pinch of freshly ground black pepper, plus ¼ teaspoon
1 C. reduced-sodium chicken broth
2 C. heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
¼ C. chopped fresh flat-leaf parsley
1 T. freshly squeezed lemon juice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. Add the pasta, chicken, ½ teaspoon salt, ¼ teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

2 large poblano chilies

1 tsp. olive oil

2/3 C. chopped onion

1 C. yam, peeled, diced (1/2-inch thick)

2 garlic cloves, chopped

1 C. drained, canned black beans

1 canned chipotle chili in adobo, minced

1 T. minced fresh oregano (or 1 tsp. dried)

Cilantro-lime cream (see recipe below)

Cilantro sprigs

Cilantro-Lime Cream

1 14-ounce package soft (silken) tofu, drained

1/2 C. firmly packed cilantro leaves

1 green onion, cut into 2-inch pieces

1 large jalapeño, stemmed and seeded

1 garlic clove

2 tsp. ground cumin

1/3 C. fresh lime juice

2 T. extra virgin olive oil

 

Char chili peppers over gas flame or grill under broiler, turning frequently, until blackened on all sides. Transfer to a plastic bag and seal to enclose steam. Heat olive oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until tender and golden brown, about 10 minutes. Add yam and garlic and sauté until yam is just tender, about 8 minutes. Stir in beans, chipotle, and oregano. Season with salt and allow to cool. Peel chilies. Using small sharp knife, carefully cut around stem of each pepper. Remove stem and seeds leaving chili intact. Fill with bean mixture, dividing evenly. Return stems to chilies. (Can be prepared up to 1 day ahead, cover and refrigerate.) For the cilantro-lime cream: Combine first 6 ingredients in food processor or blender. Blend until smooth. Mix in lime juice and olive oil. Season generously with salt. (Can be prepared 3 days ahead. Thin with 2 T. water if necessary.) Makes about 2 C.. Preheat oven to 350°F. Bake chilies until heated through, about 15 minutes. Spoon 1/4 C. cilantro-lime cream onto center of each plate. Place chili atop cream. Garnish with cilantro sprigs and serve.

 

Linguine with Butter, Pecorino, Arugula, and Black Pepper

Linguine with Butter, Pecorino, Arugula, and Black Pepper

1 lb. linguine
1/4 C. unsalted butter, at room temperature
1 1/4 C. finely grated Pecorino Romano Cheese
1 1/2 tsp. freshly ground black pepper
1 C. coarsely chopped arugula
Salt, to taste

Linguine-with-Arugula-1

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 1/2 cups of the pasta water.   Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

turkeymeatloaf1 head of garlic left whole plus 2 cloves, grated

Extra-virgin olive oil (EVOO), for drizzling

1 C. milk

1 slice (about 3 inches thick) of crusty bread or 6 slices of sandwich bread

2 lb. (1 package) ground lean turkey breast

1 T. poultry seasoning

4 T. fresh sage, chopped

1/4 tsp. nutmeg, to taste

6 shallots, finely chopped

1/2 C. grated Parmigiano-Reggiano cheese

1 egg, beaten

1 large head broccoli or 2 small heads

1 pint of cherry tomatoes

Salt and freshly ground black pepper

3 T. butter

3 T. flour

1 C. chicken stock

1 C. milk

2 1/2 C. (10 oz.) good quality, shredded Asiago cheese

 

Serve the meatloaf with roasted garlic cheese gravy and the roasted broccoli and tomatoes alongside.  Preheat oven to 425°F. Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven. While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it. Let it soak for 5-10 minutes. In another medium-size mixing bowl, add the ground turkey. Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg. Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan. Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165ºF. While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems. Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan. Drizzle everything with EVOO and season with salt and freshly ground black pepper. Transfer to the oven during the last 30 minutes that the meatloaf is cooking. For the gravy, place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

 

 

Yield:

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Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives

ORport

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.  Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them.  To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.  To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

 

 

Yield:

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Lemon Crinkle Cookies

Lemon Crinkle Cookies

2842½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
â…› teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Brie Grilled Cheese with Fig Spread, Green Apple, and Prosciutto

Brie Grilled Cheese with Fig Spread, Green Apple, and Prosciutto

Brie-Grilled-Cheese-with-Fig-Spread-Green-Apple-and-Prosciutto-74 slices good crusty bread

1-2 T butter

4 T fig jam

Brie cheese, sliced

1-2 granny smith apples, sliced

4-6 slices prosciutto

Spread butter on one side of all four slices of bread. Place bread butter-side-down on grill pan over medium-low and spread fig jam on the top of each slice. Now, start layering your ingredients on two slices of the bread. I went with brie cheese topped with apple topped with prosciutto and finally topped with more brie cheese. It was a pretty can’t go wrong combo, though I was tempted to keep layering and layering and layering. The only thing that stopped me was knowing my cheese wouldn’t melt properly.  Take the fig spread-only slice of bread and place it on top of the layered slice. Press down and let grill for about 2 minutes, until bread begins browning. Then flip over and let the other side of the bread brown and the filling gets all melty.

Giada’s Fried Zucchini

Giada’s Fried Zucchini

EI1F15_Fried-Zucchini_s4x31 3/4 C. freshly grated Parmesan cheese
1 1/2 C. panko (Japanese bread crumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 1/2 inch strips
Olive oil, for deep frying

Stir 1 1/2 cups of the Parmesan cheese, the panko, and salt together in a medium bowl to blend Whisk the eggs in another medium bowl to break them up. Working in batches, dip the zucchini sticks in the eggs to coat them completely, allowing the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the coated zucchini strips on a baking sheet. Heat 2 inches of oil in a large frying pan over medium heat until a deep-fry thermometer registers 350F. Working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan cheese and serve.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

 

 

Yield:

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Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Baked Ham and Egg Cups

Baked Ham and Egg Cups

baked ham and egg cups4 eggs
1 C egg substitute (or an additional 4 whole eggs instead)
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, water squeezed out and roughly chopped (that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/2 tsp. hot sauce

Foil muffin tin liners OR 12 slices ham

Preheat oven to 350. In a bowl, combine all ingredients (except ham slices) and stir well. If using ham slices, spray muffin tin with non-cook spray and place one piece of ham in each well to form a bowl. If using foil muffin liners, spray the insides of the liners with non-stick spray. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling. Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture. Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Yield: 12 servings
Serving Size: 1 mini Quiche (in foil cup, not ham)
Calories: 87
Fat: 3g
Fiber:

French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 large Eggs
1 C. Milk
8 To10 oz Tasty semisoft cheese in 1/8 ” thick slices
4 Thin sliced Large Red Onion

4 large Thin slice Prosciutto — (2-4 oz)
8 slice Homemade bread, cut 1/4” thick
4 T. (1/2 stick) unsalted butter

Beat eggs and milk together in a shallow soup plate and set aside Place 1 slice cheese, 1 slice onion, 1 slice prosciutto on each of the 4 bread slices. Top each with remaining sliced cheese and finally, with another slice of bread. Carefully dip sandwiches into egg mixture and soak bread well. Heat 2 T of butter or margarine in a large nonstick skillet over medium heat. When the skillet is hot, add 2 sandwiches. Reduce the heat to low and fry until bottoms brown, about 5 minutes. Carefully turn with a spatula and fry on the other side until browned, about 5 minutes. Keep these warm while you repeat with remaining sandwiches.

 

Yield:

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Braised Rabbit with Pancetta, Mushrooms and Tarragon

Braised Rabbit with Pancetta, Mushrooms and Tarragon

7 tsp. unsalted butter

1 large rabbit fryer (about 3-1/2 lb.) cut into 6 pieces (reserve liver)

Salt and freshly ground pepper

2 tsp. finely chopped shallots or green onions

1 C. dry white wine

1 C. chicken stock

1 branch fresh tarragon, about 4 inches long

2 bay leaves

4 oz. pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

6 oz. pearl onions, blanched, trimmed and peeled

4 oz. mushrooms, trimmed, cleaned and sliced

2 tsp. Dijon mustard

1 tsp. chopped fresh tarragon leaves, plus additional for garnish

1 tsp. chopped Italian parsley

 

In a medium flame-proof casserole or Dutch oven, melt 2 tsp. butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tsp. of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes. Meanwhile, in a sauté pan over medium-low heat, melt 1 tsp. butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tsp. of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot. In another sauté pan, melt 1 tsp. butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions. In the pan that the mushrooms were cooked in, melt remaining 1 tsp. butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm. When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around. This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.

 

 

 

Yield:

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Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

duck1 1/4 tsp. kosher salt

1/2 tsp. coarsely ground black peppercorns

1/4 tsp. sugar

2 boneless Moulard or Muscovy duck breast halves (3/4 to 1 lb. each) or 4 boneless Pekin (Long Island) duck breast halves (about 6 oz. each), skin and fat removed (you can reserve a little fat for cooking the breasts)

3 T. lime blossom, thyme, or wildflower honey

1 T. fresh thyme leaves (and flowers, if possible), plus sprigs for garnish

1 tsp. reserved duck fat or olive oil

3 T. balsamic vinegar

1/4 C. veal demiglace or 1/2 C. low-sodium chicken broth, reduced to 1/4 C.

2 tsp. cold unsalted butter

Kosher salt and freshly ground black pepper

 

In a small bowl, combine the kosher salt and peppercorns with the sugar. Place the duck breasts on a platter and rub the spice mixture into each one. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator to return to room temperature. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. In a small saucepan, combine the honey and thyme leaves and bring to just a simmer over low heat, crushing the leaves with the back of a spoon; set aside to infuse for 5 minutes. In a heavy medium skillet, heat the duck fat until hot and shimmering. Add the duck breasts and tenderloins and cook until browned and crusty on both sides but still springy to the touch, about 3 to 4 minutes on each side for the Moulard or Muscovy breasts, or 2 to 3 minutes per side for Pekin breasts, about 1 minute per side for the tenderloins. Just before they are done, brush each duck breast with some of the thyme-infused honey and continue to cook until lightly caramelized. Transfer the breasts to a cutting board and let rest for 5 minutes. Discard the fat from the pan. Add the balsamic vinegar to the pan and stir to loosen the browned bits on the bottom. Boil until the vinegar is very syrupy, about 1 1/2 minutes. Stir in the remaining infused honey and the demiglace and return to a boil. Boil until thick and syrupy, about 1 1/2 minutes longer. Stir in the cold butter and add the salt and pepper to taste. Using a thin sharp knife, slice each breast on a diagonal 1/8 inch thick. Arrange the slices on four warmed dinner plates. Pour the duck juices left on the cutting board into the pan sauce, strain the sauce over the duck slices, and serve at once.

 

 

Yield:

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Spinach and Carrot Salad with Ginger Miso Vinaigrette

Spinach and Carrot Salad with Ginger Miso Vinaigrette

1 tablespoon minced ginger
8339_2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
4 medium carrots, thinly sliced
4 cups packed spinach, tough stems removed

In a small bowl, combine the ginger, rice wine vinegar, lemon juice, miso paste and a sprinkling of freshly ground black pepper. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste. Thinly slice the carrots on the bias. In a large bowl, toss them with the spinach and a little vinaigrette at a time until the spinach and carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.

Creole Mustard and Herb Wrapped Beef Tenderloin

Creole Mustard and Herb Wrapped Beef Tenderloin

beef3 T. vegetable oil

Salt

Freshly ground black pepper

1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 lb.)

1/2 C. Creole mustard, or other spicy whole-grained mustard

8 cloves garlic, finely minced or pressed

1 bunch fresh rosemary, finely chopped

1 bunch fresh thyme, finely chopped

 

Preheat the oven to 425 degrees F.  In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.  Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

 

Yields:

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Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Kale Salad with Cherries and Pecans

Kale Salad with Cherries and Pecans

kale-salad-with-cherries-and-pecans-lg-99991/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.