Aromatic Mushroom Galette

Aromatic Mushroom Galette

1gallette4 package refrigerated crescent rolls
8oz. sliced Mushrooms
3 cloves Garlic, crushed in garlic press
2 T. EVOO or melted Butter
½ C. grated Parmesan Cheese
¼ C. chopped Parsley
1 tsp. dried Oregano
Salt to taste

Preheat oven to 375. Unwrap crescent rolls and unroll dough into 8 triangles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange triangles of dough to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps. Place mushrooms, garlic, olive oil or butter, 1/4 cup parmesan cheese, parsley and oregano in a mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to create a bundle. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining 1/4 cup parmesan cheese over top of galette. Bake galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove galette from oven, run a metal spatula underneath to loosen it, then slice into wedges and serve warm.

Yield: 8 servings
Calories: 162
Fat: 10g
Fiber: .5g

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

CaribbeanShrimpandMushroomPackets_jpg_8605188341 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. couscous (uncooked)

1 C. thinly sliced onion

1 C. sweet red bell pepper, chopped

1 lb. extra-large shrimp, peeled and deveined

1/4 C. dry white wine

4 tsp. (1/2 stick) butter

2 tsp. Caribbean or Jamaican jerk seasoning blend*

1 tsp. finely minced garlic

3/4 tsp. Salt

2 ears of corn, husked and halved

 

Preheat outdoor grill or oven to 425EF. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 C. mushrooms, overlapping slightly; sprinkle with 2 tsp. couscous. Top each with onion, red bell pepper, shrimp and wine, dividing evenly. Dot each with 1 tsp. butter; sprinkle with 1/2 tsp. jerk seasoning blend and 1/4 tsp. garlic. Sprinkle an equal amount of salt over each portion. Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve. * Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 tsp. sugar, and 1/4 tsp. each thyme, allspice and ground red pepper.

 

Ways to Doctor Cream Cheese

Ways to Doctor Cream Cheese

cream-cheese

1. Blend ¼ C. of chopped, oil packed sun dried tomatoes into 8 ounces cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh basil.

2. Add one half cup of high quality pepper jelly to eight ounces of cream cheese in the food processor and mix everything up together well. ‘

3. Blend a small jar of dried beef, 8 oz. cream cheese and 1 T. horseradish in a food processor.

4. Blend ¼ C. chopped radishes and pepper to taste to 8 ounces cream cheese; process well and then transfer to serving dish.

5. Mix one fourth cup of store bought pesto sauce into eight ounces of cream cheese; process well and then transfer to serving dish. Top with some toasted pine nuts.

6. Process one fourth cup of pitted kalamata olives into eight ounces of cream cheese and garnish this spread with a few fresh thyme leaves.

7. Mix a small jar of marinated artichokes into eight ounces of cream cheese; process well and then transfer to serving dish.

8. Drain a can of tiny baby shrimp and add them to eight ounces of cream cheese. Season with a pinch of mace or nutmeg; process well and then transfer to serving dish. Sprinkle on finely diced red onion; serve with bagel chips

9. Blend a can of drained green chiles, ½ C. shredded cheddar cheese and a pinch of cumin into 8 ounces cream cheese; process well and then transfer to serving dish.

10. Mix four ounces of smoked fish and a squeeze of fresh lemon juice into eight ounces of cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh parsley.

11. Mix an eight ounce can of crab meat into eight ounces of cream cheese along with salt and pepper to taste and a teaspoon of fresh squeezed lemon juice to the food processor; blend well and then transfer to serving dish.

12. Mix one small can of deviled ham and one teaspoon of Dijon mustard into eight ounces of cream cheese; process well and then transfer to serving dish.

13. Mix one half cup of crumbled blue cheese into cream cheese; process well and then transfer to serving dish. Top with a spoonful of pear preserves and toasted almond slices.

14. Crush a clove of garlic with a garlic press and add to cream cheese in a food processor, along with a teaspoon of herbs de Provence and a pinch of black pepper; process well and then transfer to serving dish.

15. Spread ½ C. Chutney over room temperature cream cheese. Sprinkle with toasted slivered almonds before serving.

16. Spread ½ C. whole berry cranberry sauce over room temperature cream cheese. Sprinkle with chopped toasted walnuts.

Pimiento Cheese Fritters

Pimiento Cheese Fritters

5406489340_ec5e3404b71 1/4 lbs extra sharp cheddar cheese, grated
8 oz. pepperjack cheese, grated
4 oz. cream cheese, at room temperature
1/4 cup roasted red peppers, chopped
1 1/3 tsp Cajun seasoning
1/4 cup mayo
pinch kosher salt
2 cups flour
2 cups buttermilk
4 cups panko bread crumbs
1 gallon peanut or vegetable oil, for frying
red pepper jelly, for serving

Combine the cheddar and pepperjack cheeses in a large bowl. In the bowl of a food processor fitted with the steel blade, add the cream cheese, peppers, Cajun seasoning, mayo, and salt. Puree until smooth, then combine with the cheese. Use a rubber spatula to combine well. Season with additional salt if necessary. Chill at least 2 hours, or overnight. Scoop tablespoon-size portions of the pimiento cheese and roll them into smooth balls. Arrange them in a single layer on a parchment-lined baking sheet. Into 3 separate shallow dishes, add the flour, buttermilk, and panko. Dip each ball first into the flour, shaking off any excess. Next roll in the buttermilk, and finally coat with panko. Repeat the buttermilk and panko, being sure that the entire ball is covered – if any of the cheese is showing, it will leak out while frying. Continue until all the pimiento cheese has been coated. Return to the refrigerator and chill at least 1 hour. Add the oil to a large pot. Place the pot over medium heat until the oil reaches 350 degrees. Fry the pimiento cheese 6-8 fritters at a time, for 3-4 minutes, until they are golden-brown. Remove with a slotted spoon or skimmer and place on a paper towel-lined plate to drain. Continue until all the fritters have been fried. Serve immediately with pepper jelly. Makes 40 fritters. Halve or quarter the recipe as desired.

Ham & Cheese Puff Pastry Squares

Ham & Cheese Puff Pastry Squares

hammy1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

 

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

New Fashioned Pimento Cheese

New Fashioned Pimento Cheese

2 C. shredded Cheddar Cheese
2oz. jar Pimiento Peppers, drained
1 T. minced Onion
Dash Worcestershire
¼ C. Mayonnaise
Pepper

Place first 4 ingredients in a bowl and stir to combine. Fold in mayonnaise until everything is well blended. Season to taste with pepper.

Ways to Use Pimento Cheese

9183209_f2601. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks

Joe’s Zesty Crab Dip

Joe’s Zesty Crab Dip

12oz. jar Cocktail Sauce
1 T. Lemon Juice
1 tsp. Worcestershire Sauce
Dash Hot Pepper Sauce
4.25 oz. can Lump Crabmeat, well drained
Tortilla or Bagel Chips, for serving

Add the cocktail sauce, lemon juice, Worcestershire and hot pepper sauce to a small glass bowl and stir to combine. Fold in the drained crabmeat until just combined. Cover with plastic wrap and chill for at least one hour before serving with chips.

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Baja Dip

Baja Dip

1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

Vintage Jam Tarts

Vintage Jam Tarts

jam_tarts_recipe11 C. finely-ground cornmeal

1 C. whole wheat pastry flour

2 C. all-purpose flour

1 1/2 tsp. finely ground sea salt

2 T. baking powder

3 T. sugar

1 C. unsalted butter, chilled, and cut into 1/4-inch chunks

1 1/2+ C. milk

1 egg, just the egg white

1/3 C. jam (any flavor(s) you like)

 

Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the cornmeal, flours, salt, baking powder, sugar. To the dry ingredients add the butter. Using a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles. Dump the mixture into a medium owl, add 1 1/2 C. of milk and with a fork stir just until everything is combined. You are going to roll out the dough, so if it is too wet, stir in a couple extra T. of flour, if it is too dry stir in an extra T. or two of milk. You don’t want to overwork the dough, or your tarts will be tough, so stir only as much as you have to. Dump the dough out onto a well-floured surface, pull it together into one large mound, and roll out until it is about 1/3-inch thick. Pat with more flour if things get sticky – sticky dough is your enemy in this recipe. Cut the biscuit dough with a medium cutter (the one I used was about 2-inches across), then cut half the rounds with a slightly smaller cutter, so each has a hole in the center. Brush the large rounds with a bit of egg white – this will give the tarts that nice golden color. Place the outer rings on top, brush those with the egg white, and fill with a bit of jam. Place the tarts on a rimmed baking sheet and bake for 10-13 minutes – larger tarts will need to bake longer. The rimmed baking sheet is important to use because these tarts tend to have a bit of runoff, and you want to prevent a mess in your oven.

 

Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeño Honey Drizzle

Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeño Honey Drizzle

TART:

1 Pillsbury Refrigerated Pie Crust (or homemade)

1 lb. Goat Cheese

1/2 cup Reduced Fat Sour Cream

1/4 cup Egg Whites

4 – 6 Sliced Heirloom Tomatoes – approx.

1/4 cup Extra Virgin Olive Oil

1 tsp. Oregano

1 tsp. Fresh Rosemary

1/2 tsp. Sea Salt & Coarse Black Peppercorn – approx.

Crisco to grease

 

DRIZZLE:

8 oz. Honey

2 T. Diced Jalapeño (drained, no juices)

2 tsp. White Vinegar

1/2 tsp. Crushed Red Pepper Flakes

tart2

Thaw pie crust as directed before molding to well-greased pie dish.  Pierce crust with a fork on the bottom (4 – 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust @400F for 10 minutes until just beginning to brown.  Remove from oven and set aside – Keep oven heated. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed.  Next, evenly spread mixture into cooled pie crust.  Slice heirloom tomatoes and coat each slice with EVOO.  Layer tomatoes on top of goat cheese in a style of your choosing, then season entire tart with oregano, rosemary, and salt & pepper.  Return to oven @400F for another 35 – 40 minutes until crust has completely browned and the tomatoes have roasted.  While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously.  Set aside. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve.  Pair with additional honey on the side, if desired. >> Jalapeño Honey mixture might separate slightly after resting – reshake before drizzling!

Pistachio & Cranberry Cookies

Pistachio & Cranberry Cookies

recipe-image-legacy-id--816531_11175g Butter, softened
85g Golden Caster Sugar
½ tsp. Vanilla
225g Plain Flour
75g Pistachios
75g Dried Cranberries

Mix butter, sugar and vanilla with a wooden spoon, stir in the flour, then tip in the pistachios and cranberries. You might need to use your hands. Bring together as a dough. Divide in half and shape each half into a log about 5cm across. Wrap in cling film, then chill for at least 1 hour. Heat oven to 180C. Slice dough into 1cm thick rounds, place on a baking parchment and bake for 12-15 minutes. Cool completely on tray.

Roasted Red Pepper and Garlic Hummus

Roasted Red Pepper and Garlic Hummus

1600afd_X_IMG_5074_roasted-red-pepper-and-garlic-hummus head garlic
2 T. olive oil
1/2 tsp. kosher salt
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 c. coarsely chopped bottled roasted red sweet peppers
1/3 c. tahini
3 T. freshly squeezed lemon juice
1/4 tsp. ground chipotle pepper
2 tsp. cumin
1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip

Heat oven to 350°. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth. Spoon into a serving bowl and top with the reserved chickpeas and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.

Rocket Beans

Rocket Beans

4 strips bacon, sliced

1 tsp. olive oil

Salt and fresh ground black pepper to taste

15 oz jar or can butter beans, drained and rinsed

3 cloves garlic, minced

Large handful arugula, roughly chopped

1/2 lemon, juiced

 

Chop bacon into small bits; fry over medium heat until fat is rendered out and bacon starts to crisp. Add beans to pan (do not drain fat); toss to combine. Add a little salt and pepper. Cook 2 or 3 minutes and then add garlic, cook a minute and add arugula (rocket). As soon as the rocket wilts, turn off heat and squeeze in lemon juice.

Crostini with Prosciutto, Goat Cheese and Fig Jam

Crostini with Prosciutto, Goat Cheese and Fig Jam

crostini

  • 1 fresh baguette
  • 1/8 cup olive oil
  • sea salt or kosher salt
  • 4 ounces goat cheese, plain, at room temperature
  • 6 tablespoons fig jam
  • 3 slices prosciutto, each cut in half
  • 6 fresh basil leaves

Preheat oven to 375 F degrees.  Slice six 1/2-inch slices of bread from the baguette.  I slice mine slightly on the diagonal.  Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice.  Bake for about 10 minutes, or until crisp and slightly golden.  Watch that they do not burn.  Remove from oven and cool slightly.  Spread some goat cheese on each crostini.  Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini.  Lay a fresh basil leaf on each and serve.

Ways to Eat Raw Garlic for Health

Ways to Eat Raw Garlic for Health

garlic-with-parsley-leaves

Homemade Salsa: In winter I take home canned tomatoes and add tons of raw garlic and onions – a winter pantry staple. Drizzled with some olive oil, I serve this with anything – Mexican food or otherwise – and it’s a big hit at our dinner table.

Ranch (or other) Salad Dressing: I almost always add minced raw garlic to salad dressings. Our favorite is a homemade ranch made with kefir, garlic, lemon juice, and parsley. Garlic is also great in a homemade vinaigrette.

On Buttered Toast: Garlic, butter, and toast are best friends. You can toast up a slice of bread, butter it generously, and sprinkle raw minced garlic on top as a super garlic toast.

Guacamole: The fat in avocados seems to cry out for a sharp contrast in the form of spicy peppers or pungent garlic. So be generous and throw a few cloves into your guacamole.

Stirred Into Cooled Pasta Sauce: We love the flavor of garlic as well as the health properties. So if I made a tomato sauce to go with some homemade noodles I add a handful of cloves to the sauce as it cooks. Then, once it is dished up and has had a chance to cool for a minute, I add some more minced garlic to our plates and stir it in for extra flavor and nutrition.

Mashed Potatoes: Again, garlic + butter + potatoes is just delicious. Make up your potatoes with butter and milk and plop them on your plates. Once cooled for a few minutes you can add some minced garlic to spice them up.

Garlic-Honey-Lemon Tea: For the uninitiated this sounds crazy and gross. But having grown up on honey and lemon tea for any sore throat, I can tell you the addition of the garlic in this recipe is strangely delicious and really good for you as well.

Blended Into a Hot Sauce: Just throw some peppers, seeded for a more mild sauce, garlic, olive oil, and salt into a blender with a bit of vinegar. Once blended it will be awesome with beans, tacos, quesadillas, chips, enchiladas, or pretty much anything else you’re eating.

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)

1/2 cup light corn syrup

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup sweetened condensed milk

1/8 tsp. salt

3/4 tsp. vanilla extract

Maldon sea salt or fleur de sel (optional)

 

Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted. To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will vary slightly based on the wattage of your microwave and the size of the bowl you use). Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Butter Fried Parsnips

Butter Fried Parsnips

6 parsnips, peeled and quartered lengthwise
¼ cup flour
½ teaspoon seasoning salt
½ cup butter, melted

In a large saucepan, cover parsnips with water and boil over medium-high heat until tender. Drain. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake to coat parsnips with the seasoned flour. Heat the butter in a large skillet over medium-high heat. When the butter is sizzling, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Saucy Turkey

Saucy Turkey

1/2 C. chopped green pepper

1/3 C. chopped onion

2 T. butter

1 1/2 C. ketchup

1/2 C. chicken broth

1 1/2 tsp. Worcestershire sauce

1 tsp. prepared mustard

1/4 tsp. hot pepper sauce

1/4 tsp. pepper

3 C. cubed cooked turkey

4 sandwich buns, split (optional)

 

In a large saucepan, sauté the green pepper and onion in butter until tender. Stir in the ketchup, broth, Worcestershire sauce, mustard, hot pepper sauce and pepper. Add turkey. Simmer, uncovered, for 20 minutes or until heated through. Serve on buns if desired.

Applesauce and Cheese Biscuits

Applesauce and Cheese Biscuits

cottage-cheese-biscuits-300x2002 c. flour
¼ tsp. baking soda
4 Tbsp. shortening
¾ c. cheddar cheese (grated)
2 tsp. baking powder
1 tsp. salt
¾ c. applesauce
2 T. butter
1/8 tsp. garlic powder

Mix dry ingredients and cut in shortening. Add applesauce and cheese. Roll dough to ½-inch thickness and cut with a biscuit cutter or use the rim of a glass. Bake eight or 10 minutes in a preheated 400-degree oven. While baking, melt butter and mix in garlic powder. Drizzle over baked biscuits.

Yield: 8 biscuits
Calories: 175
Fat: 8g
Fiber: 1g

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

4-22-2012-0123 T. olive oil

1 small yellow or red onion, chopped

1 jalapeno pepper, seeds and membrane removed, chopped

Salt and pepper

1 8-oz. can pineapple chunks, drained

2 T. honey

2 salmon fillets, about 8 oz. each

1 T. ground coriander

1 ripe mango, diced

Juice of 1 lime

1/4 C. fresh flat leaf parsley, chopped

1/4 C. fresh cilantro, chopped

3/4 – 1 lb. green beans, ends trimmed

 

Heat up one T. of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 C. of water. Bring to a boil and then down to a gentle simmer. If you want to serve steamed green beans with this, as I did, put a pot with a couple of inches of water on to boil, then get on with the salmon. Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, and ground coriander. Place the fillets in the hot pan, skin side up first (I don’t know if there’s a reason for it, but that’s how I cook it). sauté until just cooked through, about 5 minutes per side, depending on the thickness. While the fish is cooking, put the beans in a steamer insert and place inside the pot of boiling water. Season with salt and clamp a lid on for 5 minutes. To finish the chutney, add the mango lime juice, parsley, and cilantro, stir to combine, and turn off the heat. Serve each piece of salmon with some of the chutney on top and with green beans on the side. There are different theories about the best way to cut mango. The easiest way for me is to cut down each side of the large, flat pit in the middle so you have what resembles two halves of a sphere. Hold one half in your hand, take your knife and, being very careful not to pierce the skin of the mango , cut gridlines into the meat of the fruit. Flip the skin inside out, and voila, you have mango cubes! If you are a master of dexterity, cut the cubes free from the skin. If you’re not (like me), just pull them off.

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese

Cellentani-With-Fire-Roasted-Artichokes-Smoked-Pancetta-And-Pecorino-Toscano-Cheese1 lb. Cellentani Pasta
1/3 cup Italian pancetta, smoked
½ T. Pine nuts
2 T.  Extra Virgin Olive Oil, divided
1 cup White onions, chopped
2 cups Artichokes, fire-roasted
Salt to taste
Black pepper, freshly ground to taste
2 T. Ripe tomatoes on the vine, diced
1 cup Pecorino Toscano cheese, shredded
½ T. Fresh parsley, chopped

Sauté the pancetta until crispy; drain and set aside. In the same skillet, sauté the pine nuts until slightly brown; set aside. Cook the cellentani according to package directions. Meanwhile, sweat the onions with half of the olive oil until translucent. Add the artichokes and cook for 2 minutes. Season with salt and pepper; add a small ladle of the pasta cooking water to the skillet. Drain the cellentani while it is slightly undercooked and add it to the vegetable mixture; sauté for 2 minutes, until the water is reduced and the pasta is cooked al dente. Stir in the parsley, cheese, tomatoes, and pine nuts. Drizzle with the remaining oil before serving.

Roasted Heirloom Tomato Tart

Roasted Heirloom Tomato Tart

1/2 (17.3-oz.) package frozen puff pastry, thawed

3 lb. heirloom tomatoes, cut into 1/2-inch-thick slices

3 heirloom tomatoes, cut into wedges

1/2 C. olive oil, divided

1 T. chopped fresh thyme

1 T. kosher salt

2 tsp. cracked black pepper

1/2 C. soft goat cheese

2 C. mâche or baby greens

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh tarragon

2 T. light balsamic vinaigrette

1/4 C. balsamic vinegar

1/3 C. pitted and chopped brined olives

 

Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 C. olive oil. Sprinkle plates with olives.

 

Potato Pancakes with Chorizo & Leeks

Potato Pancakes with Chorizo & Leeks

½ lb. Chorizo sausage, chopped fine
Extra virgin olive oil as needed
1 Leek, dark green parts removed, finely chopped and rinsed
2 Eggs
1 tsp. Kosher salt
½ tsp. Black pepper
2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
½ cup All-purpose flour
Chives, chopped to taste

Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and sauté over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.

Game Day Fun Fondue

Game Day Fun Fondue

gameday2 cloves garlic, minced

1 lb. Velveeta cheese

1/2 C. apple juice

2 tsp. green onion, chopped

Dash pepper

Dash paprika

Whole wheat bread

White American cheese slices or string cheese

Raw vegetables cut up in bite-sized pieces

Preheat oven to 400 degrees. Cut Velveeta in chunks and place in medium saucepan with garlic, apple juice, pepper, paprika, and 1 tsp. green onion (reserve the rest of the onion for garnish). Cook over medium heat, stirring occasionally, until cheese is melted. While fondue is cooking, lay out whole wheat bread on cutting board and cut into football shapes (2 footballs per slice).   Place on a cookie sheet and place American cheese or string cheese on top to make “laces”. Bake at 400 until cheese is melted and bread is toasted. Place fondue in a bowl and garnish with remaining green onion. Place “football toast” and cut up vegetables around the bowl and serve.

Reuben Danish

Reuben Danish

7222733370_414ffdf272For the Pastry:
1 teaspoon instant yeast
1 1/4 cups cold water
9 ounces (about 2 cups) medium rye flour
4 1/2 ounces (1 cup) bread flour
2 tablespoons vital wheat gluten
1 teaspoon sugar
1 teaspoon salt
16 tablespoons (2 sticks) very cold unsalted butter
Eggwash (1 egg, plus 1 tablespoon water, beaten together)
1 tablespoon caraway seeds (or more as desired)

For the Filling:
About 1 pound cooked corned beef, thinly sliced or chopped
About 2 cups sauerkraut, drained
About 1/2 cup Thousand Island dressing
About 1/2 pound Swiss cheese, grated

To make the Pastry: Combine the yeast and water in a medium bowl. Stir to combine. Place the rye flour, bread flour, gluten, sugar, and salt in the bowl of your food processor. Pulse several times to combine. Cut the butter into chunks and add it to the food processor. Pulse until you have pieces about the size of a garbanzo bean. It’s fine if there are some larger and smaller pieces. Add the flour/butter mixture to the yeast and water and mix gently until all the flour is moistened. Try not to break up the butter any more. At first the mixture might seem too dry, and after it is mixed it might seem too sticky. This is fine. Cover the bowl with a plastic bag or plastic wrap and refrigerate overnight. The next day, remove the bowl from the refrigerator, flour your work surface generously, and turn out the dough. Flour the top of the dough and pat it into a rough square shape. Using a rolling pin, roll the dough out into a 10- by 18-inch rectangle. Flour the dough as needed to keep it from sticking to the counter and the rolling pin. Working quickly so that the butter doesn’t melt, fold the dough in thirds like a business letter resulting in a 6- by 10-inch rectangle. Roll the dough out into an 18- by 10-inch rectangle again. Repeat the folding, roll again, and fold once more. (If the butter begins to get soft, refrigerate the dough for 10 minutes before proceeding). After the third roll and fold, fold the dough in half crosswise resulting in a roughly 6- by 5-inch rectangle. Flatten it a bit, wrap it in plastic, and put it in the refrigerator for at least one hour or up to overnight. To Assemble and Bake: Adjust two oven racks to upper and lower-middle positions and preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Flour your work surface and cut the dough into 4 pieces. (If you work fast, you can leave them on the counter. Otherwise, refrigerate them until you’re ready for them.) Roll the first piece into 9- by 12-inch rectangle. Layer one quarter of the corned beef, sauerkraut, Thousand Island dressing and cheese on the sandwich (use more or less of each ingredient as desired), keeping it within the center third of the dough lengthwise and leaving about an inch uncovered at each end. If you’re a big fan of the Thousand Island dressing, I suggest being less generous on the sandwich and having some at the table to add as needed. If you use too much, you risk having a soggy sandwich. Using a sharp knife, pizza cutter, or pastry cutter, make slits about an inch apart along the long ends of the dough, up to the filling. I make the cuts at an angle, but you can make the straight. Fold one of the uncovered ends over the filling, then begin folding the strips over the filling one at a time, alternating sides and crossing them at the top. If they look a little too short to reach, don’t worry—they’ll stretch. When you get to the far end, fold the end over the filling first, before you fold the final strips over. Transfer the Danish to your prepared baking sheet, cover with plastic wrap, and continue with the other three pieces of dough. Let the Danish dough rest until it feels puffy when you touch it, about 30 minutes. Remove the plastic wrap from the dough, brush with the egg wash, and sprinkle with caraway seeds. Bake at 400 degrees until the pastry is nicely browned, about 35 minutes. Remove from the oven and transfer to a wire rack to cool slightly. Serve warm.

Really Easy Homemade Fritos

Really Easy Homemade Fritos

Fritos2/3 cup masa (corn flour)

1/4 tsp. kosher salt

1/4 tsp. chili powder

1/4 tsp. garlic powder

1/2 to 2/3 cup water

Mix ingredients by hand, starting with 1/2 cup water, adding more water if needed if dough feels is too crumbly to handle. Take half the dough, place inside a silicone baking mat or between two layers of cling wrap and roll out about 1/8″ thick. Transfer to a cutting board. Slice into 1×2″ rectangles using a pizza cutter. Repeat with remaining dough.

The Really Delicious Method: Cook at 375 for 10-15 minutes until crunchy. Sprinkle with salt, cool and serve.

The FREAKING Delicious Method: Working in batches, fry in 350 degree oil for 30 seconds. Drain and sprinkle with a tiny bit more kosher salt before serving.

Garden Phyllo Quiches

Garden Phyllo Quiches

db655050-ef78-47d3-ab38-1f3a4573b6b42 packages (10 oz. each) frozen chopped spinach, thawed and squeezed to drain

2 C. sliced fresh mushrooms (6 oz.)

2 C. milk

1 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. ground nutmeg

4 eggs

8 frozen (thawed) phyllo sheets (18 x 14 inches)

4 tsp. butter or margarine, melted

1/2 C. shredded mozzarella cheese (2 oz.)

 

Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.   Mix milk, mustard, salt, nutmeg and eggs; set aside.   Spray eight 6-oz. custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cups. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cups.   Drain spinach mixture; divide evenly among cups. Pour about 1/3 C. egg mixture into each C.. Fold edges of phyllo toward center.   Arrange custard cups in jelly roll pan, 15 1/2×10 1/2×1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.   Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney.

 

 

Pasta Salad with Peas and Pesto

Pasta Salad with Peas and Pesto

1 cup p2012-04-11-pasta-salad-peas-pesto-primary-thumb-625xauto-233926acked fresh basil or mint (or combination), plus more for garnish
1 large garlic clove, roughly chopped (about 2 teaspoons)
1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

For the Salad:
1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
8 ounces (about 1 1/2 cups) frozen green peas, thawed

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Peanut Oil for Frying
1 lb. Yellow Peruvian Potatos, cut into Batons

2 lb. Filet Mignon, cut into strips
4 T. Peanut Oil
Salt & Pepper to taste

Red Onion, quartered
4 Tomatoes, quartered
1 Aji Amarillo Pepper, seeded, veined and julienned
1 T. Roastde Garlic Paste

2 T. Sugar Cane Vinegar
4 T. Soy Sauce
2 T. Oyster Sauce
½ C. Beef Stock

2 C. cooked white rice, for serving
½ C. diced Scallions, for serving
3 T. chopped Cilantro, for serving

Heat the peanut oil in a pan or wok adequate frying. Fry the potatoes until golden brown; remove and drain on paper towels. Season the beef with salt and pepper. Heat the wok over high heat; add the peanut oil and once the oil is smoking, add the meat. Sear the meat in the flames from the fire until the meat is evenly browned; remove the meat from the wok. . Return the wok to the cook top; sear the onion, tomatoes, and ají amarillo. Season with garlic paste. Once the ingredients are seared, return the meat to the wok and cook with vinegar, soy sauce, oyster sauce, and beef stock until reduced, about one minute. Transfer to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

Pepian de Pollo

Pepian de Pollo

3 pound chicken cut into pieces, or use chicken thighs, which have the most flavor
3-4 cups chicken broth
1 1/2 teaspoons salt
5 medium-sized roma tomatoes
5 medium tomatillos, husks removed
2 medium onions, skin on
4 large cloves garlic, in skins
½ cup sesame seeds
1/4 cup pepitas (shelled pumpkin seeds)
2 sticks canela (the softer, easily shredded type of stick cinnamon usually found with Mexican spices, not the hard stick cinnamon)
1/2 teaspoon red pepper flakes or to taste
1 pasilla chile
2 guajillo chiles
1 ancho chile
2 corn tortillas
1/2 teaspoon achiote powder or paste
1/4 teaspoon black pepper

pepian

Place chicken, broth and salt in a large pot and bring slowly to a boil, reduce heat and let simmer until the chicken is cooked through, but not quite fork tender (about 20-30 minutes). While the chicken is simmering, put tomatoes, tomatillos, onions and garlic on a large comal, cast-iron or nonstick skillet. Turn the heat on to medium and let the vegetables dry-roast. Turn them with tongs and let them get charred on all sides. The onion peels might start to look pretty black, but you’ll remove the outer skins anyway. This will take 15 minutes or so. When they are soft and roasted, move them on a plate where they can cool enough to handle. While the vegetables are roasting, and in another dry skillet, put the sesame seeds, pepitas, cinnamon, and red pepper flakes over low heat. Toast them, tossing, and once you can smell and see they are getting browned and toasted, remove them from the heat and pour into blender. Set the pan back on the heat and now toast the pasilla, guajillo and ancho chiles, lightly, turning them a few times. When you can smell the chiles warming, becoming fragrant (just a couple of minutes) take them off heat and turn onto a plate. Now, put the corn tortillas into the pan and again, let them toast, dry, until they are crisped. Whirl the toasted seeds and spices in the blender and pulse to a coarse powder. Take the stems off and seeds out of the dried, toasted chiles and put them into the blender along with the crisped tortilla (which you can cut or crush into pieces with your hands). Blend this mixture well, but you might need a cup or so of chicken broth from the pot to help the process along. That’s OK. Turn this finely blended mixture into a bowl and set aside. Next, trim stem ends and skins from the cooled, pan-roasted vegetables. The softened garlic will come right out of the skins. Put these into the blender and blend to a smooth sauce. Add the tomatoes and onion mixture to the the seeds and chiles mixture and mix well. (You can also put these all into the blender to further process, if there is room.) Add the achiote and pepper and whirl until smooth. Taste for salt. Now, drain the chicken stock from the pot with the cooked chicken and set aside. Then, pour in the contents of the blender, stir gently and add 2 cups of the chicken broth. Simmer the chicken until fork tender (another 15-20 minutes) in the mixture. If it gets at all pasty, add some more broth. It should be a smooth, thick sauce that coats the chicken pieces well but isn’t sticky. Serve pieces of chicken on a plate covered generously with the sauce, or serve stew style in a bowl. (If you would rather have it as stew, which is how we had it at Kacao, use enough chicken broth to give it a more stew-like consistency.) Serve with white rice and more warm, corn tortillas.

Cauliflower with Bacon

Cauliflower with Bacon

 

1 box frozen cauliflower

2 bacon slices, finely chopped

2 scallions, trimmed and finely chopped
Cook cauliflower according to package directions. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.

 

Cheese and Mushroom Stacked Quesadillas

Cheese and Mushroom Stacked Quesadillas

7quesadilla-8 flour tortillas
4 cups Queso asadero or Chihuahua,shredded
1 cup salsas or guacamole of your choice

Hongos guisados:
2 T. canola oil
1 white onion, chopped
4 jalapeño chiles, chopped
2 garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 ½ T. fresh epazote leaves, chopped
Salt to taste

For hongos guisados: Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt. Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

DSC_1182Salmuera:
1 tablespoon salt
4 cups water

Dough:
3 ¼ pounds organic all-purpose flour
10 1/2 ounces melted pig fat

Filling:
2 1/4 pounds grass-fed beef tenderloin, trimmed
3 1/4 pounds white onion
1 pound butter or “cow fat”
1 tablespoon sea salt flakes
3 tablespoons Spanish sweet pimentòn
2 tablespoons cumin
2 tablespoons coarse sun-dried aji chile powder
3/4 cup boiling water
1 pound scallions (cebolla de verdeo)

For the salmuera: Add salt to water. For the dough: Place the flour in a mixer with a dough hook and pour the warm pig fat. Start in slow motion and slowly add the salmuera as much as the dough “needs” it. Once the dough is silky and smooth, you can turn it off and reserve for about an hour wrapped in film and refrigerate. Flatten the dough until it is thin enough without breaking. Cut in circles 2.5 inches in diameter. For the filling: Freeze the meat for 1 hour so it is easier to cut. With a sharp knife, cut the tenderloin and the onions brunoise, separately. Toast all the dry condiments and add them to the boiling water with the salt. Cook the onions in the butter or cow fat until transparent and add the meat. Mix with a wooden spoon for 2 minutes. Turn the burner off and add the liquid and the scallions. Stir. Chill the filling in a baking sheet to stop the cooking process. Refrigerate for 2 hours. Assemble the empanadas using the preparation as cold as possible so that the juices will stay in the mixture and be more flavorful. Place the circle of dough in the palm of your left hand, place a spoonful of the filling and close quickly making a “repulgue,” a rope-like edge. Place each empanada on a baking sheet and bake at 400 degrees until the dough is browned, about 12 minutes.

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce

f419a279a8b61465e50d48944b9aa2b92 to 3 small scallions (green onions), thinly sliced
One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
1 tsp. toasted sesame oil
2 T. olive oil (chose one with a fairly light and neutral flavor)
1 1/2 T. coconut aminos or gluten-free tamari
1 /8th tsp. red pepper flakes , or more to taste
Pinch of sea salt, to taste
1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
2 English hothouse cucumbers, peeled
2 T. toasted sesame seeds to garnish (optional)

In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos, red pepper flakes. Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color. Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.

Rhubarb Conserve with Ginger and Lemon

Rhubarb Conserve with Ginger and Lemon

rubarb1 lb. rhubarb, diced (about 4 C. 1/2-inch slices)

2 to 3 medium lemons

3 C. granulated sugar

1/4 C. crystallized ginger, chopped

1/3 C. slivered almonds, toasted and coarsely chopped (see note)

 

Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3 hours or until sugar is dissolved. Wash 3 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Stir rhubarb mixture thoroughly, then place pot over medium-high heat and bring the mixture to a boil, stirring often. Cook 10 to 15 minutes, stirring often, until a thermometer reads 220 degrees or the mixture passes the cold saucer test (see note). Remove from heat and stir in the nuts. Drain the jars. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe the jar rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Cool until the lids pop, a few hours, then refrigerate for up to 2 months, or freeze for 1 year. For longer storage, process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To test for doneness use the cold saucer test. To do a test, remove pan from heat and place a spoonful of hot jam on a chilled plate. Place in freezer for 1 minute; draw finger through jam on saucer. If jam does not flow back and fill in path, it is thick enough.

Pineapple, Lime and Spinach Agua (Agua de Piña con Espinaca y Limón)

Pineapple, Lime and Spinach Agua (Agua de Piña con Espinaca y Limón)

28275_l1/2 cup pineapple, peeled and chopped
1 lime, rinsed, quartered and seeded
1/2 cup baby spinach, lightly packed
1/4 cup sugar
3 cups water
Ice cubes, as needed

Combine the pineapple, lime, skin and all, spinach and sugar in a blender with 3 cups of water. Blend until it is very smooth, and then strain through a sieve into a large pitcher. Gradually season the agua fresca to taste with more sugar and stir thoroughly, then pour the agua fresca into ice-filled glasses, and serve immediately.

Bourbon Slush

Bourbon Slush

Bourbon-Slush

6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)

Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.

Strong Tea
2 cups water
1 family-size or 4 regular tea bags

Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside

Pineapple Agua Fresca

Pineapple Agua Fresca

pineapple-agua-fresca-300x2002 cups ripe pineapple, peeled and cut into chunks
1/3 cup sugar, plus more, to taste
4 cups water, divided use
1/4 cup freshly squeezed lime juice
8 spearmint leaves (optional)
Ice cubes

Blend the pineapple, sugar and mint along with 4 cups of water in a blender until it is very smooth. Strain the pineapple mixture through a sieve, smashing the solids to force out as much juice as you can, and into a large pitcher. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir thoroughly; add the mint sprigs, if using, and pour the agua fresca into ice-filled glasses.

Paprika Veal Shank

Paprika Veal Shank

3513012 large onions, chopped (3 cups)

1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped

3/4 cup vegetable oil, divided

2 Turkish bay leaves or 1 California

1 (14- to 15-ounce) can plum tomatoes in juice

2 tablespoons sweet Hungarian or regular paprika (not hot)

3 1/2 cups reduced-sodium chicken broth (28 fl ounces)

8 meaty cross-cut veal shanks (osso buco; 7 to 7 1/2 pounds total), tied

2 cups dry white wine

1 (16-ounces) container sour cream

1 1/2 tablespoons all-purpose flour

Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan

 

Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat. Preheat oven to 350°F with rack in middle. Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size). Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid. Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes. Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves