5 Fool-Proof Super Bowl Parties

5 Fool-Proof Super Bowl Parties

Score big points at the Super Bowl celebration with any one of these five winning ideas.


Even if you’re not Tom Brady or Eli Manning, you can score big points with any one of these five winning party ideas. You’ll probably get penalized for excess celebration, but, hey, it’s the Super Bowl.

Party #1: Build a Bar

A food bar, that is. Instead of worrying about whether your friends are now vegetarian, lactose intolerant, doing low-carb or gluten-free, let everyone create their own individual dish by adding the topping of their choice.

• Taco Bar: Prepare a couple of hot fillings such as ground beef and chicken, and set out a basket of taco shells along with a variety of toppings.

• Hot Dog Bar: Grill the franks or brats, set out the buns, and let your guests top their dogs with sauerkraut, cheese, or chili. Make it interesting with a variety of gourmet mustards.

• Potato Bar: Bake a batch of potatoes and wrap them in foil to keep them warm. Or, bake ahead of time and reheat in the microwave. Set out bowls of various toppings and let everyone make their own loaded potato. Topping suggestions include chili, barbecue chicken or pork, shredded cheese, chopped green onions, sautéed bell pepper and onions, chopped jalapeno pepper, salsa, chutney, bacon pieces, butter, and sour cream. For more ideas on building food bars, see these related articles from Southern Living:

Southwestern Taco Bar
Hot Dog Bar

Party #2: Beer and Food Pairing

A beer and recipe-pairing party is perfect for a mixed crowd of those who want to watch the game and those who only want to watch the commercials. Those who don’t care about the game can entertain themselves by experimenting with specific pairings. The football fanatics can just enjoy the beer and great eats. When pairing beer with food, match like with like–mild lagers and lighter ales with delicate and subtle foods, and full-flavored ales with robust recipes. Mexican, Thai, Indian and German dishes are all good partners for beer. Usually the best beer to enjoy with a dish is the one from the country where the recipe originated. Read more from Cooking Light about serving beer and pairing it with recipes:

Brewing a Perfect Match
In Season: Beer

Party #3: Regional Play-Off

Who cares which team has the better players? Let’s focus on which region has the better food. Set up a “Best of New England” and “Best of the Big Apple” tasting menu. Pit one cuisine against the other, and see who comes out on top.

On one table, feature items such as Clam Dip, Cape Cod Clam Chowder, Boston Baked Beans , Boston Cream Pie, and Cranberry-Apple Crisp with Cinnamon-Maple Cream.

On a second table, serve an array of New York City favorites. We suggest classics like New York Cheesecake, Turkey Reuben Sandwiches, Soft Pretzels, Tony’s Hand-Tossed Pizza, and Smoked Salmon Bagels. Or, party larger than life and dish up Giant Ham-and-Pepper Salad Sandwiches, Giant Oatmeal Drop Cookies, and Giant Apple Napoleon.

Party #4: Progressive Dinner

Instead of moving to a different location for each course, stay in one place, but serve a different course during each quarter of the game. It’s a great way to organize a menu as well as the prep work. For example, serve cocktails and a few munchies such as Make-Ahead Snack Mix and Chesapeake Bay Party Nuts during the first quarter and a salad in the second quarter, preferable a salad that you can make the day before. A basic coleslaw is easy and great for a crowd. Start an entrée such as Slow Cooker Barbecue Beef Sandwiches early in the day and you won’t have to miss any of the game or the commericials. The meat will be ready just in time for the third quarter, and by the fourth quarter, everyone will be ready for dessert. We recommend Death by Caramel Bars for ardent football fans. If the game goes into Sudden Death, you’re on your own. Coffee, perhaps?

Party #5: Souper Bowls

Instead of going the usual chips and dips route, have a real hearty meal by making a couple of big pots of chili or soup. We suggest offering at least two choices–perhaps one with meat and one without. Try All-American Chili, Full of Veggies Chili, or Tortilla Soup, all of which can be made ahead and refrigerated or frozen. Set out bowls of topping and accompaniments such as oyster crackers, saltine crackers, tortilla chips, shredded cheese, chopped onion, sour cream, and yogurt. Serve the soup or chili in large coffee mugs if you don’t have enough bowls.

 

Party Penalties

 

Don’t get penalized for unsportsmanlike conduct when you’re hosting a Super Bowl Party. Here are some tips that keep you from getting benched.

 

• Buy more beer than you think you’ll need and keep it cold.

 

• Stock up on extra chips and in case the game goes into overtime.

 

• Let your friends contribute to the spread. There’s no point in you doing all the work.

 

• Keep cold foods cold and hot food hot so that no ones goes home with a food bug.

 

• Serve buffet-style and let guests use lap trays so that everyone can be in front of the television screen. That is, after all, the point of the party.

 

• Have another room available for those who don’t care about the score and just want to talk and eat. This will bring cheers from those who do want to pay attention to the game.

 

• Rethink the idea of fondue if you’ve got a rowdy crowd. Sharp fondue forks and flames don’t pair well with beer drinking.

 

• Turn your party into an over-nighter if some of your guests over-imbibe when their team wins or loses. They’ll thank you for it later.

New Year’s Cabbage with Sausage

New Year’s Cabbage with Sausage

6 dried black mushrooms

2 green onions including tops

2 T. vegetable oil

3 cloves garlic minced

1/2 boneless chicken breast, thinly sliced

1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices

1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces

Sauce

1/3 C. chicken broth

3 T. soy sauce

1 T. dry sherry

2 tsp. chile paste (optional)

1 tsp. sugar

1/4 tsp. salt

4 tsp. cornstarch mixed with 2 T. water

 

Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.

Dr. BBQ’s Big-Time Championship Pork Butt

Dr. BBQ’s Big-Time Championship Pork Butt

1 (7-pound) Pork Butt, bone in

 

Dr. BBQ’s Big-Time Barbecue Rub

1/2 C. salt

1/2 C. Turbinado sugar

1/4 C. granulated brown sugar

1 T. granulated garlic

1 T. granulated onion

2 T. paprika

2 T. chili powder

2 T. freshly ground black pepper

2 tsp. cayenne

1 T. thyme leaves

1 T. ground cumin

1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

 

Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking.  After that, check it every hour until it reaches an internal temperature of 190-degrees.  If the bone is sticking out and the meat feels soft, it is done. If it’s still a little tough, cook it a little longer, but not past 200-degrees. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.

 

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Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

Root Beer Cookies

Root Beer Cookies

1 cup packed brown sugar
1/2 cup butter or margarine
1 egg
1/4 cup buttermilk

1 teaspoon root beer extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups confectioners’ sugar
1/3 cup butter or margarine
1 1/2 teaspoons root beer extract
2 tablespoons hot water

Preheat oven to 350 degrees F (180 degrees).  Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.  Add flour, baking soda and salt and mix well.  Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.  To Make Root Beer Glaze: Mix together confectioner’s sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.  Makes 3 dozen

Snail Snack

Snail Snack

Mayonnaise osnail snackr whipped cream cheese

Large tortilla (square if possible)

Lettuce or baby spinach

Sliced deli meat of your choice

Sliced cheese of your choice

Gherkin pickles

Chive stalks

If necessary, trim the rounded edges of the tortilla to make it square, then spread on a thin layer of the mayo or cream cheese.  Layer on the lettuce or baby spinach, then the meat and cheese, and roll it up tightly.  With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail’s heads, cut a pickle in half at an angle. Poke two small holes in the uncut ends and stick pieces of chive with knots at one end in each for antennae.  Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick, if necessary.

 

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Orange Glazed Sweet Potatoes

Orange Glazed Sweet Potatoes

1 lb. Sweet potatoes

3/4 C. Orange juice

1/2 C. Firmly packed brown sugar

1/4 T. Wheat germ

1 T. Margarine

2 T. Grated orange peel

1 tsp. Cinnamon

1/4 tsp. Fresh grated nutmeg

 

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender.

 

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Green Lentil and Bulgur Salad

Green Lentil and Bulgur Salad

1/2 C. green lentils, preferably French

1 1/2 C. water

1 C. fine bulgur, available in most supermarkets and health food stores

3 T. lemon juice

3 T. extra virgin olive oil

1 garlic clove, minced

3 scallions, finely sliced

1/2 C. chopped roasted red pepper from a jar, drained

1/2 C. pitted and chopped Kalamata olives

1/4 C. chopped fresh parsley

Salt and pepper

1/2 C. crumbled Feta cheese

 

In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.  In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.  In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

 

Yields:

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Fry Bread Tacos with a Turkey Twist

Fry Bread Tacos with a Turkey Twist

Marinade:

1/2 C.  Orange marmalade

4 T. honey

2 T. soy sauce

1 tsp. Sesame oil

Toppings:

6 to 8 medium turkey  breast tenderloins (grilled and sliced)

1 medium head of lettuce  (chopped)

1 (12 oz.) bag of cheddar cheese

3 to 4 medium tomatoes (diced)

 

Dough:

1 C. all-purpose flour

1 C. white-wheat flour

1 C. cornmeal

2 tsp. baking powder

1 tsp. salt

1 C. water

1/2 C. milk

1 T. vegetable oil

4 C. peanut or vegetable oil (for deep frying)

 

Other optional toppings:

Olives

Onions

Sour cream

Salsa

 

In medium bowl, mix together marinade ingredients and turkey breasts.   Marinate overnight. In a large mixing bowl, stir the all-purpose and white-wheat flours, cornmeal, baking powder, and salt.  Add the water and milk and stir until a moist dough forms.  (If your dough is too soft, add more flour.)  On a lightly floured surface, knead the dough into a mound and return to the bowl.  Coat with the T. of vegetable oil and cover the bowl with a damp cloth.  Let sit for 15 to 30 minutes.  Meanwhile, fill a deep fryer or soup pot with the oil (it should be at least 3 inches deep).  Just before you roll out the dough, turn up the heat on the oil. While the dough is resting, remove the turkey from the marinade.   Grill until done.  (Suggestion: when using a George Foreman Grill the turkey grills faster and is easy and convenient.) Pinch off a tangarine-sized ball of dough and roll it into a disk on a well-floured surface.  It should be about 1/8 inch thick (the thinner the dough, the crispier the fry bread).  Place the round into the oil and fry for two minutes, watching carefully for the dough to turn a deep golden brown.  Remove the bread with a spatula, drain, gently pat off the excess oil, and cool on a rack covered with paper towels.  After the first one, adjust the temperature, thickness of the dough, and frying time.  Repeat for the rest of the dough. Slice the grilled turkey and place on the fried dough.  Chop desired amount of lettuce and tomatoes and layer on the turkey.  Then sprinkle the cheese on top.  If desired, you may also top with olives, onions, sour cream, and salsa. Serve while bread and turkey are warm on a sturdy plate for easy eating.

 

Yield:

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Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

 

4 garlic cloves, smashed and chopped

1/4 C. diced yellow onion

2 carrots, finely diced

1 ounce pancetta, diced

1 can (28 ounces) crushed San Marzano tomatoes

2 T. fresh thyme leaves

1/2 C. hand-torn fresh basil leaves

Salt and freshly ground black pepper

4 cage-free organic eggs

 

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.

Fried Chicken Wings

Fried Chicken Wings

1 lb. Chicken Wings

2 tsp. Salt

Black pepper

1 tsp. Honey

pinch 5 Spice Powder

1 tsp. soy sauce

2 oz. rice flour

pinch  salt

2 egg whites

 

Chop 1 Chicken wing into 2 pieces at the joint.  Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drumstick. Season with salt, pepper, honey/sugar, 5 Spice powder, soy sauce.  Beat up the egg white with a fork.  Dip chicken wing in the egg white then coat with the rice flour.  Deep fry till golden brown in color.

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Flour, for rolling

1 sheet frozen puff pastry sheet (half of 17.3-oz. package), thawed

1 C. shredded Gruyère

4 slices bacon, cooked

4 large eggs

2 T. pesto

 

On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425° for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12 to 14 minutes. Dollop pizza with pesto.

Easy Chicken-Mushroom Quesadillas

Easy Chicken-Mushroom Quesadillas

1 T. canola oil

1 large onion, chopped (about 2 C.)

8 ounces white button mushrooms, (about 3 C.)

3 cloves garlic, minced

2 C. cooked chopped skinless, boneless chicken breast (1 breast half)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. dried oregano

2 C. baby spinach leaves, sliced into ribbons

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

4 (10-inch) whole-grain flour tortillas

1 C. shredded Mexican cheese mix or Cheddar

1/2 C. salsa

1/4 C. reduced-fat sour cream

 

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.  Lay 1 tortilla on a flat work surface and sprinkle with 1/4 C. shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 C. cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T. sour cream and 2 T. salsa.

 

Yield:  4 servings

Calories:  440

Fat: 16g

Fiber: 8g

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

Three-milk Cake with Peach and Lemon Thyme Jam

200g unsalted butter, softened

1 1/3 C. (295g) caster sugar

2 tsp. vanilla bean paste

Finely grated zest of 1 lemon

6 eggs

3 C. (450g) self-raising flour, sifted

600ml buttermilk

375ml can evaporated milk

2 1/2 C. (625ml) milk

500g mascarpone

1 C. (250ml) thickened cream

1/2 C. (60g) pure icing sugar, sifted

LEMON THYME JAM

1/2 bunch lemon thyme, leaves picked

2/3 C. (150g) caster sugar

4 yellow peaches, roughly chopped

1/2 C. (125ml) elderflower cordial

 

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.

Edible Cookie Paint Color

Edible Cookie Paint Color

(for painting sugar cookies)

2 Large Egg Yolks

Liquid Food Coloring

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

 

Yield:

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Sticky Orange Chicken with Caramelized Onions and Fennel

Sticky Orange Chicken with Caramelized Onions and Fennel

Sticky Orange Chicken with Caramelized Onions and Fennel

½ C. (120 ml) toasted sesame oil

2 T. grated orange zest plus ½ C. (120 ml) fresh orange juice

6 T. (90 ml) tamari

1 T. fresh lime juice

2 T. grated fresh ginger

3 garlic cloves, minced

3 pounds bone-in, skin-on chicken thighs

2 large yellow onions, thinly sliced

2 fennel bulbs, cored and thinly sliced, plus fronds, chopped, for garnish

 

In a large bowl, whisk the sesame oil, orange zest and juice, tamari, lime juice, ginger and garlic to combine. Add the chicken, onions and fennel; toss to coat. Marinate for at least 1 hour or up to 2 days in the refrigerator. Preheat the oven to 400°F. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly. Pour ½ C. (120 ml) of the marinade over the chicken, discarding the remainder. Roast the chicken, turning the pan once halfway through, until the skin is browned and crisp and the internal temperature of the chicken has reached 165°F, 40 to 45 minutes. Garnish with the chopped fennel fronds.

Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

 

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

 

8 eggs separated (you need at least 4 unbroken yolks)

1 T. heavy cream

pinch of salt and pepper

pinch of red pepper flakes

4 slices of pancetta

4 slices of baguette (sliced long on a bias)

extra-virgin olive oil

1/4 C. prepared basil pesto

 

Preheat oven to 350 degrees. Place the baguette slices on baking sheet and brush with olive oil then bake until toasted and still chewy inside (about 10 minutes.) Increase oven temperature to 375 degrees. Place round pancetta slices on a parchment-lined baking sheet and bake until crisp (check after 8 minutes.) In a medium bowl, whisk egg whites with cream and a pinch of salt, black pepper and red pepper flakes. When cream and whites are combined, pour into individual ramekins, filling each 3/4 full. Cover each ramekin with foil and put in a baking dish at least 3 inches deep. Fill baking dish halfway with water. Bake at 375 degrees for approximately 20 minutes. The whites should be baked until opaque. When cooked to desired doneness, place the yolks on top of the whites in each ramekin and bake for additional 1-2 minutes. Remove from oven if yolks start to shrivel. Place pancetta wheel on rim of each ramekin. Spread 1 T. of pesto on each baguette slice and place beside ramekin. Serve warm.

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

2 lb. small red potatoes, cut into quarters

Coarse salt

1 T. extra-virgin olive oil (EVOO)

8 links (about 2 pounds) sweet Italian sausage

2 medium yellow onions, thinly sliced

2-3 T. chopped fresh thyme leaves

3 garlic cloves, chopped

Coarse black pepper

1/4 C. balsamic vinegar

2 C. chicken stock or 1 14oz can chicken broth

2 T. honey

2 T. unsalted butter

1/4-1/3 C. sour cream

1 rounded T. prepared horseradish

1/4-1/2 C. milk

1/4 C. fresh flat-leaf parsley, chopped

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes. While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve. To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes. While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stove top to dry them out. Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

 

Yield:

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Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Mushroom Medley

Mushroom Medley

1 1/2 lb. portabello mushrooms (sliced 1/4″ thick)

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

Yield:

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Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter (PNW)

1 ½ T. flour

4 C. beef stock

2 lb. beef stew meat

1 C. Deschuetes Black Butte porter beer

3 garlic cloves

2 shallots, sliced

1 onion, diced

2 carrots, peeled and diced

1 C. sliced mushrooms

2 celery stalks, diced

2 T. tomato paste

1 T. Balsamic Vinegar

3 sprigs fresh thyme

 

In a small bowl, mix flour with beef stock until smooth. Place all ingredients in a slow cooker and set on low for 8 hours. Once complete, remove thyme sprigs, season with salt and pepper to taste.

Lemon Balm Blueberry Tea Bread

Lemon Balm Blueberry Tea Bread

1/2 C. sugar

1/3 C. flour

4 Tbsp. butter, softened

1 tsp. grated lemon zest

1 tsp. lemon balm, dried

3/4 C. sugar

1/2 C. milk

4 Tbsp. butter, softened

1 egg

2 C. flour

2 tsp. baking powder

1/4 tsp. salt

1–2 C. of blueberries

1 Tbsp. grated lemon zest

 

Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy!

 

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

Yield:

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Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

1 small onion

2 medium garlic cloves

1 medium fresh carrot

9 oz potatoes (250 g)

9 oz cooked chestnuts (250 g)

3 C. chicken or vegetable stock (720 ml), warm

a handful fresh kale sliced

4 thin slices salted bacon

olive oil

pepper

salt

 

Peel, trim and clean the onion, carrot, and garlic cloves. Chop them up finely and add them together with a good splash of olive oil to a large pan. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale… Lovely! Place the vegetables over medium heat and gently fry them for 5 minutes. Stir regularly. In the meantime, peel and chop the potatoes. Add them together with the chestnuts and warm stock to the pan. Season with a little pepper and salt. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Bring it all to a rolling boil and then turn the heat low. Then simmer the soup for 25 minutes until all the ingredients are tender. In the meantime, grill the bacon until crispy. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the soup into bowls. Garnish with the crumbled grilled bacon and the stir-fried kale.

Pickled Mushrooms a’la Grecque

Pickled Mushrooms a’la Grecque

1 lb. fresh medium Mushrooms

1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

Yield:

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Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

 

These are exceptionally good burgers; I’ve never known them fail to please anyone. They are essentially a kind of seared steak tartare – with the spicy seasonings leaning more toward a Bloody Mary. You can’t use any old ground beef for them. Ideally, ask your butcher to grind some top round for you, on a medium rather than a fine setting. If you’re shopping in the supermarket, go for ground sirloin – preferably organic. The better the meat, the more you can be inclined to serve these burgers pretty rare. As an alternative to the horseradish dressing, you could serve the burgers simply with hot mustard and mayonnaise.

1 tablespoon tomato paste

1 1/2 teaspoons prepared horseradish

1/2 teaspoon celery seeds

4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fine sea salt

Freshly ground black pepper

3 pounds ground round

A little canola or olive oil, for brushing

 

1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated

2 tablespoons creme fraiche

1 teaspoon cider vinegar

Sea salt and freshly ground black pepper

 

4 good bread buns, ciabatta rolls, or thick slices of baguette

A few romaine lettuce leaves

A few tomatoes, sliced

Ketchup, optional

 

For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavors to develop. Meanwhile, make the horseradish dressing. For the dressing: Mix the grated horseradish, creme fraiche and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary. To serve: Heat a grill. Shape the meat into 4 patties about 3/4-inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns. Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread. Good with French fries, obviously, but if they’re too much effort, really good potato chips will do.

Tomato Tart with Lime Butter

Tomato Tart with Lime Butter

Tart Ingredients:
A bit of All-purpose Flour
1/2 lb. Frozen Puff Pastry, thawed
2 lbs. Ripe Tomatoes, cored, peeled, seeded, and finely chopped
Juice of 1 large Lemon

2 Shallots or Green Onions (Mild), minced

2 cloves Garlic, minced

1/2 tsp. fresh Parsley, minced

1/2 tsp. fresh Basil, minced

1/2 tsp. fresh Thyme, minced

Salt and Freshly Ground Black Pepper to Taste

Lime Butter Ingredients:

Juice of 1 large Lime

8 Tbs. (1/4 pound) Unsalted Butter, cut into single tablespoon portions

2 Tbs. Heavy Cream

Salt and Freshly Ground Black Pepper to Taste

2 Tbs. Olive Oil

1/2 cup Ripe Tomatoes, peeled, seeded, and diced for garnish

 

Special Equipment:

Six 4-inch Tartlet Pans

Dried Beans or Rice for use as Pastry Weights

Preheat oven to 400-F degrees and set up the mise-en-place. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the prepared portion and sequence you’ll require it to prepare your recipe. Also known as an invaluable timesaver.) Sprinkle a bit of flour on a clean surface and roll out the pastry dough to an approximately 10 by 15-inch rectangle. With a sharp knife, cut the pastry into six equal-sized squares, each  about 5 inches on a side. Gently place each square into a 4-inch tartlet pan and trim any excess dough from the edges. With a fork, prick the bottom of the pastry all over its surface. Line the pastry shells with foil cut to size and spread dried beans or rice over the foil. (If you don’t weight the pastry, you’ll end up with uneven puffing during baking, which makes for an ugly, unbalanced tart.) Set the tartlet pans on a baking sheet and bake for about 15 minutes, or until the pastry is lightly browned. Remove from the oven and allow to cool. Remove the foil andweights, then carefully remove the delicate baked pastry shells from the tartlet pans. Set them on a wire rack to cool completely. (Don’t turn off the oven, though; you’re not finished yet!) While the shells are baking, place the chopped tomatoes in a colander and let drain for at least 15 minutes. Pat the diced tomatoes dry with paper towels. (It’s important to remove as much water as possible, otherwise your tarts will be soggy. You will want to blot the tomatoes during baking, also: Work quickly as you remove the excess water with a triple-folded paper towel.) In a large glass mixing bowl, combine the drained tomatoes with the lemon juice, shallots or green onions, garlic, parsley, basil, thyme, salt, and pepper. Gently stir in the olive oil. Place your baking sheet to the oven for about five minutes to warm. Remove the hot sheet from the oven and place the cooled pastry shells on it. Spoon about 2 tablespoons of the tomato mixture into each shell. Make sure not to overfill the pastry shells. Bake for abot 15 minutes, blotting excess water at least once. Sprinkle with a splash of black pepper and let cool for about five minutes prior to serving. Meanwhile, prepare the lime butter in a small saucepan: Mix the lime juice with an equal amount of water (no more than 1/3 cup). Bring the mixture to a boil over high heat, and boil for about 3 minutes or until it’s reduced by half. Whisk in the butter, a tablespoon at a time, until thoroughly combined. Stir in the cream and season with salt and pepper to taste. Pour the mixture into the top half of a double boiler and place over hot water to keep warm. Spoon the lime butter onto your six serving plates. Set a tomato tart on top and garnish with the diced tomatoes. Serve immediately.

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

2 small zucchini thinly sliced

1 hefty tablespoon olive oil

salt + fresh pepper

3/4 C. ricotta

1 1/2 teaspoons lemon zest

1/2 teaspoon dried thyme

4 medium slices bread

Sprouts or Microgreens for Garnish

 

Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

Gurkensalat

Gurkensalat

2 large cucumbers

2 T. cider vinegar

1 T. sugar

1/2 tsp. salt

1/4 tsp. pepper

3/4 C. sour cream

2 T. minced fresh parsley

 

Peel cucumbers and cut into very thin slices.  Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.  Marinate about 20 minutes.  Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

 

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Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

2 tablespoons unsalted butter

3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)

1 pinch sea salt

1 pinch black pepper

1 large clove garlic, crushed

¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves

1½ tablespoons heavy cream

1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)

2 large eggs

2 teaspoons minced fresh parsley leaves, for garnish

Toast, for serving (optional)

 

Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin3/4 C. water

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

Orange Chili Chops

Orange Chili Chops

4 pork center loin chops, 1 1/2″ thick

2 tsp. chili powder

2 T. honey

1/2 tsp. grated orange peel

1/2 tsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. rosemary

1/2 tsp. thyme

 

In a bowl, combine honey, seasonings and orange peel; mix well. Spread over one side of pork chops. Place honey-side down on grill over MEDIUM-LOW heat and barbecue 4-6 minutes per side, brushing remaining honey mixture over other side of meat.

 

Yield:

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Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

1 garlic clove

Kosher salt

1 egg plus 1 egg yolk

1 C. (8 fl. oz./250 ml) canola oil

Grated zest and juice of 1 Meyer lemon

For the shrimp

 

1 1/4 lb. (625 g) large shrimp, peeled and deveined, with tails intact

3 T. olive oil

3 large garlic cloves, minced

1 1/2 T. Dijon mustard

1 1/2 T. fresh lemon juice

Kosher salt and freshly ground pepper

For the asparagus fries:

 

1/2 C. (2 1/2 oz./75 g) all-purpose flour

2 eggs

1 C. (1 1/2 oz./45 g) panko

1/4 C. (1 oz./30 g) finely grated pecorino cheese

1 lb. (500 g) asparagus

2 T. chopped fresh flat-leaf parsley

 

To make the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil and then follow with a slow and steady stream of oil. Continue to process until fully combined and emulsified. Transfer the aioli to a bowl, stir in the lemon zest and juice, and season with salt. Set aside at room temperature. Preheat an oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray, line with aluminum foil and spray again. To prepare the shrimp, in a large bowl, toss together the shrimp, olive oil, garlic, mustard and lemon juice, and season generously with salt and pepper. Set aside at room temperature. To prepare the asparagus fries, place the flour in a bowl. In another bowl, whisk together the eggs and 1 T. water. In a third bowl, stir together the panko and cheese, and season generously with salt and pepper. Cut or snap off the tough ends of the asparagus spears and discard. Dredge each asparagus spear in the flour, lightly coating on all sides, then dip into the egg mixture, letting the excess drip back into the bowl. Roll in the panko to coat completely. Place the asparagus in a single layer on one end of the prepared pan and season with salt. Place the shrimp on the other end of the pan. Roast until the shrimp are opaque throughout and the fries are golden, 8 to 10 minutes. Garnish the shrimp with the parsley and serve immediately with the fries and aioli. Serves 4.

Potato Risotto

Potato Risotto

4 Idaho potatoes, peeled and finely diced

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 T. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.