Vitamix Creamsicle Breakfast Smoothie
1 cup (240 ml) coconut water
1 cup (480 g) vanilla yogurt
1 cup (150 g) frozen mango chunks
3 Tablespoons (45 ml) frozen orange juice concentrate
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.
1 lb round or oval French bread, unsliced
12 oz cheese, shredded or diced
1 oz blue or any soft cheese, crumbled
1/4 cup chopped fresh (or 1-2 TBS dried) herbs (basil, rosemary, oregano, thyme, dill and/or parsley)
1/4 cup green onion, finely chopped
With curved knife, remove center from loaf of bread in one piece, leaving 1-inch shell; set aside. In bowl combine cheeses, herbs and onion and mix thoroughly. Spoon about 1/3 mix in bottom of bread shell. Using serrated knife, carefully cut reserved center of bread into 2-inch squares, keeping shape intact. Replace in bread shell. Press remaining cheese into all openings between pieces. Place on baking sheet and heat in 325F oven for 15 minutes or until cheese melts.
Greek Flank Steak
1 T. fresh oregano, minced
1 tsp. fresh mint, minced
1 tsp. lemon zest, minced
Juice of 1 lemon
1/2 C. olive oil
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 pound flank steak
Combine oregano, mint, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Pour over flank steak, coating all sides, and marinate for 30 minutes to 2 hours.  Oven Instructions: Preheat oven to 450°. Remove flank steak from marinade, discarding marinade. Heat a sauté pan to high heat. Sear flank steak 3 minutes on each side, until you get a nice brown sear. Move flank steak to a roasting pan. Finish flank steak in oven 15-18 minutes to medium doneness. Remove from oven, let rest for 5 minutes. Slice into diagonal strips. Serve with grilled veggies or on a salad with a side of tzatziki sauce. Grill Instructions: Heat grill to 500-550°. Grill flank steak, 7-9 minutes per side for medium doneness. Let rest for 5 minutes. Slice on the diagonal and serve.
1 package yeast
1/2 C. unprocessed bran
3 C. bread flour
1/4 C. sunflower seeds
1 tsp. salt
1 T. sugar
3 T. molasses
2 T. butter, soft
1 1/4 C. milk, warm
Add all ingredients in the correct order for your machine, select white bread and push start.
Flamenquines
1 pound of 1/2-inch thick boneless pork loin chops (about 5 pork chops)
Salt
Freshly ground pepper
Thin slices of prosciutto ham
2 eggs
1 T. whole milk
11/4 C. almond flour
Olive oil for frying
Mayonnaise for serving
Trim excess loose fat from pork chops. Working with 1 pork chop at a time, place between 2 sheets of plastic wrap and pound into a 1/4-inch thick cutlet. Arrange the cutlets on a work surface and season with salt on one side, and pepper lightly on both sides. Cover each cutlet with a slice of prosciutto and roll lengthwise into a cylinder. In a shallow bowl, beat the eggs with the milk. Dip the pork rolls in the egg mixture, then in the almond flour, pressing on them lightly. Transfer to a plate until ready to cook. In a cast iron skillet, heat 1/4-inch of olive oil until shimmering. Test the heat of the oil by dropping a few bits of almond flour into the pan. If it fries up quickly without burning, you are ready to go. Add the pork rolls and fry over moderate heat, rotating every few minutes, until an instant-read thermometer inserted in the center registers 1550, about 5-8 minutes. Transfer the rolls to paper towels, cut once in the center on the diagonal. Serve hot, with a dollop of mayonnaise on the side.
For the pinwheels:
2 sheets fat puff pastry, thawed
1 (425g) can Tuna in springwater
1 (220g) can unsweetened corn kernels
2 sprigs coriander
1 tsp curry powder
2 tbsp macadamia oil // or other oil
1/4 cup finely grated cheddar
Preheat oven to 200C (180C fan forced, 400F, gas mark 6).
To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.
To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.
Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.
Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.
To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.
Bone Broth Tomato Sauce
1 bay leaf
4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)
1 T. butter, ghee, or coconut oil
1/2 C. bone broth (flavored or neutral, or stock)
2 cloves garlic, minced or pressed
1 T. dried oregano
2 tsp. dried thyme
2 tsp. dried basil
1 tsp. black pepper
1 tsp. sea salt
Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step. Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.
1 large red onion
1 T. olive oil
Salt and pepper
Preheat the grill or a grill pan. Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
Yield: Â 4 servings
Calories: 47
Fat: 4g
Fiber: .5g
Flour tortillas
Sliced cheese (cheddar, provolone, or mozzarella)
Chili powder or paprika
2 Star Cookie Cutters, in graduated size
Heat the oven to 350°. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It’s easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes. Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts. Sprinkle the stars with chili powder or paprika and let them cool before serving.
Yield:
Calories:
Fat:
Fiber:
Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios
1 C. uncooked jasmine rice
2 C. bone broth or stock of your choice
Dressing ingredients:
1 small shallot
1 clove garlic
2 T. flat-leaf parsley
2 T. red balsamic vinegar
2 tsp. fresh oregano
2 tsp. basil
1/3 C. extra-virgin olive oil
1 tsp. sea salt
1 tsp. black pepper
Salad ingredients:
2 C. bite-size pieces of assorted seasonal vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)
3/4 C. hand-torn seasonal mixed leafy greens, sprouts, and herbs
1/3 C. chopped red, yellow, or white onion or green onions
1/4 C. toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)
1/4 C. dried currants
Start the day before if you want to soak the rice. Cook rice per the package directions using bone broth in place of water (1 C. of rice to 2 C. of bone broth will yield 2 C. cooked rice for this recipe). Dressing instructions: Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper. With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined. Salad instructions: Place salad ingredients in a large serving bowl. Assembling the meal: Drizzle the vegetables in your serving bowl with 3 Tbsp, dressing and toss to coat.
Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.
8oz. Cream Cheese
4 1/2oz. Brie Cheese
1 C. Firmly Packard Basil Leaves
1/2 C. Firmly Packed Parsley Springs
1/2 C. Grated Parmesan Cheese
1/4 C. Pine Nuts (or Walnuts or Almonds)
2 Cloves Garlic, quartered
1/4 C. Olive Oil
1/2 C. Whipping Cream
Crackers or Slices of French Bread
Soften Cream and Brie Cheese. For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender. Blend with on and off turns until paste forms. Gradually add remaining oil, blending on low speed until smooth. Beat cream cheese and Brie together till nearly smooth. Beat whipping cream until soft peaks form. Fold whipped cream into cheese mixture. Line a 4 C. Mold with plastic wrap. Spread 1/4 of cheese mixture into mold. Top with 1/3 Pesto mix. Repeat layers. Top with Cheese mixture. Chill 6-24 hours. To serve, unmold on plate. Remove plastic wrap. Garnish with fresh basil if desired.
ASIAN CHICKEN BONE BROTH
4 C. (1 quart) Chicken Bone Broth
3″ length of lemongrass, cut into 1″ pieces
1 small clove garlic, smashed
One handful of shitake mushrooms, sliced
2 scallions, white and green parts, cut into ¥2†pieces
Celtic or pink Himalayan salt
Ground black pepper
2 T. coarsely chopped cilantro leaves
Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.
Eastern European Beef Bone Broth
4 C. (1 quart) Beef Bone Broth
1 small clove garlic, smashed
Large handful of shredded cabbage
1 rib celery, diced
1 bay leaf
1 tsp. dried dill
1 peppercorn
Celtic or pink Himalayan salt
Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.
Rice Pilaf
1 green onion
1 clove garlic
5 1/2 T. uncooked rice
3 oz. fresh mushrooms
1 tsp. dried parsley
1/2 small onion
3/4 C. vegetable broth
1/4 T. olive oil
Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.
POG
1 1/2 C. guava juice, or 3/4 C. guava puree plus 3/4 C. water
1 1/2 C. lilikol (passion fruit) juice
1 C. fresh orange juice
1/4 C. fresh lime juice (optional)
1/4 C. 1:1 Simple Syrup (this page)
Ice, for serving
Orange slices, for garnish
Combine the guava juice, liliko‘i juice, orange juice, lime juice (if using), and simple syrup in a large glass measuring C. or bowl. Whisk together and serve over ice. Garnish each glass with an orange slice.
Cinnamon Sugar Chex Mix
2/3 C. sugar (white, granulated)
2 tsp. ground cinnamon
9 C. Chex Cereal
1/2 C. salted butter
1 C. packed brown sugar
1/4 C. corn syrup
1/4 tsp. baking soda
Preheat oven to 350. Line a large baking sheet with foil or parchment, and spray with nonstick baking spray, or brush/rub with butter. Combine white sugar & cinnamon in a small bowl, and set aside. Pour cereal into a large, heat-safe bowl, and set aside. In a heavy saucepan over medium heat butter, brown sugar, and corn syrup until the mixture comes to a boil, and let boil for one minute, stirring constantly. Remove from heat, and stir in baking soda. Pour hot butter/sugar/soda mixture over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet & sprinkle evenly with cinnamon/sugar mixture
Place into hot oven and bake for about 5 minutes, then flip and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container
1 1/4 C. Boiling water
3/4 C. Cracked wheat
1 1/2 tsp. Salt
1/4 C. Brown sugar
2 T. Dried milk
2 T. Oil
3/4 C. Whole wheat flour
2 C. Bread flour
2 tsp. Yeast
Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients in order recommended by bread machine manufacturer. Use “basic” bread cycle.
Instant Pot Chicken Bone Broth Recipe
2-3 lb. whole chicken or whole rotisserie chicken
1 onion sliced in half
1 garlic head top removed
2 tsp. peppercorns
2 tsp. turmeric
2 bay leaves
salt & pepper to taste
Before making chicken broth in instant pot, I like to soak my chicken in cold salted water for about 1 hour or overnight (100% optional). Place chicken into the instant pot. Add 1 sliced onion, 1 whole garlic head, 2 tsp. of peppercorns, 2 tsp. turmeric, 2 bay leaves, salt & pepper. Pour water until water reaches the MAX line. Cover the lid and place the vent valve to ‘Sealing’. Push the soup/broth setting for 60 minutes. Naturally release pressure for 15 minutes (let the instant pot stand untouched for 15 minutes). Release pressure. Pour the broth thru cheese cloth into the jars or freezer safe containers. Enjoy!
1 C. wild rice
1/4 C. chopped parsley
1/2 C. chopped celery
1/2 C. chopped green pepper
1/4 C. chopped green onions
1/2 C. sweetened dried cranberries
Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients. Dressing: 1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.
Yield:
Calories:
Fat:
Fiber:
Blueberry and Green Tea Smoothie
7 ounces water
1 teabag green tea ounces blueberries T. Greek yogurt
1 T. almonds
1 T. flaxseeds
Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes. Remove the teabag and chill the tea in the fridge, preferably overnight. Place in a blender with the other ingredients and whizz together.
Yield: 1 serving
Calories: 100
Portobello “Toast” with Goat Cheese and Pine Nuts
2 portobello mushrooms
Drizzle of olive oil
Salt and black pepper
1 1/2 ounces goat cheese
1 T. pine nuts
1 handful snipped chives
Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Remove the mushrooms from the broiler, top with the cheese, and sprinkle with the pine nuts. Return to the broiler for 2 minutes more. Remove from the broiler and sprinkle on the chives.
Yield: 1 serving
Calories: 150
Butternut Squash Gratin
3 T. butter
1 large onion, chopped
2 tsp. garlic
1 large butternut, peeled, seeded, and cut into chunks
1 T. brown sugar
¾ cup broth
1 cup sharp cheddar cheese, grated
1 cup Gruyere cheese, grated
1 cup bread crumbs
1 T. Rosemary
1 T. Thyme
Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.
Gourmand’s Working Lunch
GREENS: Make good on the last handful of any green leaves in the refrigerator or the leavings of last night’s salad, like a hearty kale number that doesn’t wilt in the refrigerator
PROTEIN: A soft-boiled egg is perfect here, but feel free to lean on charcuterie or the last knobs of a soft cheese.
SOMETHING PICKLED: Cornichons, kimchi, sauerkraut, or pickled onions all work here.
BREAD OR CRACKERS: Add in the few lone crackers or last piece of bread in the house—toasted, if needed, drizzled with oil.
SAUCES: Mustard, chimichurri, a dollop of Tahini Green Goddess Dressing  or even your premade hummus will come in handy here.
FRUIT: Sliced apples, pears, grapes, fresh figs, plums, cherries, or dried apricots add a sweet finish. A piece of good dark chocolate wouldn’t be wrong here either.
Everything Lox Lunch
If I learned one thing in fifteen years as a New Yorker, it’s that bagels and lox are always the answer to a crowd descending on your tiny space. I am an everything on my bagel kind of girl: crème fraîche, lox, red onions, capers, chives—give me all the toppings. For company, or even your own family, put out a platter of the freshest bagels you can get (smaller, not larger, are usually better). Then be lavish with topping options.
BAGELS: Plan on one bagel per person. Include a variety; sesame and poppy seed seem to always go first, so buy extra. Skip the blueberry.
SOMETHING CREAMY’: Cream cheese is great, and crème fraîche is even better—it’s easier to spread one-handed. Opt for plain, and let the toppings shine.
SMOKED FISH: Cured lox or gravlax should be moist looking, and beautifully sliced, with plump flesh. Hot-smoked salmon and any other smoked fish you can get your hands on belong, too. We love ultra-smoky trout and tender smoked whitefish with its shimmery golden skin. Lay them on a platter with a small fork for self-service.
TOMATOES: Even pale, off-season tomatoes work in this spread, but if you can, opt for small heirlooms (less juicy than their meatier counterparts) or medium size brown tomatoes like Kumato. Slice them thin, and salt them.
ONIONS: Even if you don’t love them yourself, onions are a must. Go for thinly sliced red onions, raw or pickled.
CAPERS: The ultimate lox garnish, capers and caper berries add signature tang. Tiny capers or sliced caper berries can be slipped under layers of lox to stay put.
DILL: Any fresh herbs make this spread more gorgeous, but dill will shine for its delicate flavor.
ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE
Juice of 1 lemon
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) honey
1 tsp ground turmeric
Splash of cider vinegar
8 slices thick-cut bacon (preferably nitrate-free)
4 eggs
4 slices thick-cut sourdough bread
Butter or olive oil, for the bread
Crème fraiche (optional)
2 firm ripe avocados, sliced
Flaky sea salt, such as Maldon
Freshly ground black pepper
Tender greens or shoots, for garnish
Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.
Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.
Pork Chops with Sauerkraut
4 T. Butter
2 Onions, chopped
1-1/2 Lb. Sauerkraut
1/2 Cup Beef Broth
1/2 Cup Wine or Beer
1 Green Pepper, chopped
2 Bay Leaves
2 Tsp. Paprika
1/8 Tsp. White Pepper
4 Pork Chops
1/2 Tsp. Salt
Black Pepper
Heat 2 tbsp, butter in casserole and sauté onions until golden brown. Add sauerkraut and broth and simmer 30 minutes. Add wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle chops with salt and pepper and sauté about 15 minutes on each side until golden brown and done. Arrange chops on top of sauerkraut in the casserole.
1 cup Spaghetti Squash
1 cup egg substitute
2 T. chopped fresh Italian (flat-leaf) parsley
1 T. Grated Parmesan cheese
Dash ground red pepper
Dash onion powder
Dash garlic powder
In large mixing bowl combine all ingredients, mixing well. Spray 7-inch microwavable pie plate with nonstick cooking spray and spread mixture over bottom of plate. Microwave on High (100%) for 6 minutes. Stir outside of mixture toward center of pie plate. Microwave on Medium (50%) for 6 minutes, stirring mixture once half-way through cooking. Let stand 1 minute before serving.
Southern Star Hush Puppies
1 cup cornmeal
2 tsp. sugar
1 tsp. salt
1 1/3 cup water
2 tsp. baking powder
1 tbsp, margarine
2 tbsp, onion, chopped fine
com oil
Combine cornmeal, sugar and salt in saucepan. Add water. Cook on low heat until mixture leaves sides of pan. Remove from heat and add remaining ingredients (except oil). Cover and chill. Form into small finger-shaped rolls and fry in hot oil until golden brown. Turn during cooking. Drain on paper towels before serving hot with fish or seafood.
2 medium Idaho potatoes, peeled and cut into ¼ inch slices
2 tbsp. Olive oil
2-3 tbsp. minced shallots or green onions
1 tbsp. lemon juice
generous handful of rosemary sprigs
1/4 tsp. freshly grated nutmeg
1/4 tsp. crushed dried red chile pepper
salt and fresh pepper to taste
1 tbsp. melted butter or margarine
Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.
Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.
Wild Goose Chase
1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 lb.)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside. Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skewer opening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving. Make sauce:
pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 T. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste
Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.
Green Bean Salad with Figs, Walnuts and Goat Cheese
1 small shallot, minced
2 T. sherry vinegar
1 tsp. honey
3 T. olive oil
salt and freshly ground pepper
1 lb / 0.5 kg green beans, trimmed
6-8 figs (about 6 oz / 175 g), trimmed and quartered
3 oz / 85 g walnuts
2 oz / 60 g fresh goat cheese, torn into small chunks
Whisk the shallots with the sherry vinegar, then add honey and olive oil with a pinch of salt. Set aside. Toast the walnuts in a 375 F / 290 C oven for about 5 minutes, until lightly golden. Or, you can toast on the stovetop in a dry skillet over medium-high heat, shaking every few minutes. Meanwhile, fill a large pot with water and bring to a boil. Add a large pinch of salt and the green beans. Cook for 2-3 minutes, until beans are bright green and still a bit crisp. Drain and rinse with cold water until beans are just slightly warm. Toss beans with half the dressing, then add figs, goat cheese and walnuts. Drizzle remaining dressing over the top and serve at room temperature.
Fluffy Boiled Icing
1 cup sugar
1 egg white
½ tsp. flavoring (vanilla or other)
1/4 tsp. cream of tartar
3 T. hot water
Combine egg white, sugar, cream of tartar, flavoring, and water in top of double boiler, beating until thoroughly mixed. Place over boiling water and beat constantly until icing stands in peaks. Remove from heat and add flavoring. Frost cake. Start by adding a layer of frosting to top of bottom layer. Place top layer over bottom. Frost sides, then top.
6 ears fresh sweet Corn, in husks
3 T. Butter, melted
½ C. Homemade Thick Cream (recipe follows)
1/3 C. crumbled Mexican Queso Anejo or Queso Fresco
1 T. hot Chili Powder*
About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire. Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.
* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.
Homemade Thick Cream
1 C. Whipping Cream
2 tsp. Buttermilk
Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil. Stir in the buttermilk and pour into a glass jar. Ripening the crea: Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.
Yield:
Calories:
Fat:
Fiber:
Spaghetti with Fried Capers and Anchovies
1/3 cup olive oil
1/2 cup drained nonpareil capers, rinsed
1 lb. spaghetti
6 anchovy fillets, coarsely chopped
1 garlic clove, minced
1 T. finely grated lemon zest
1/2 cup finely chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
2 T. fresh lemon juice
1/2 tsp. crushed red pepper
In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.
Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.
4 medium sized white potatoes
1 medium sized sweet potato
1 to 3 garlic cloves, peeled
4 T. butter or margarine
Salt and pepper to taste (about 1/4 tsp. each)
Scrub and peel the potatoes and cut them into to 2-inch chunks. Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes. Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.
Yield:
Calories:
Fat:
Fiber:
2 lg. Egg whites
1 C. Freshly grated Parmesan
A Pinch Cayenne
Vegetable Oil for deep-frying
Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls. In a 3-quart heavy kettle heat 1 inch oil to 375° F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain. Serve Parmesan puffs warm as an accompaniment to soup or as an hors d’oeuvre.
Pickle Relish
3 quarts chopped cucumbers
3 cups each of chopped sweet green and red peppers
1 cup chopped onions
3/4 cup canning or pickling salt
4 cups crushed ice
8 cups water
2 cups sugar
4 tsp. each of mustard seed, turmeric, whole allspice, and whole cloves
6 cups white vinegar (5%)
Yield About 9 pints Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and use conventional boiling-water canner processing for 10 minutes (under 1000 ft)
Zucchini & Goat Cheese Tart
1¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced
½ teaspoon white wine vinegar
5 tablespoons ice water
1½ pounds zucchini, unpeeled and sliced ⅛ inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
¼ teaspoon grated lemon zest
Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]
Salt and freshly ground pepper, to taste
2 tsp. dried thyme, divided
2 T. olive oil
3 cloves garlic, finely chopped
1 T. sherry vinegar [or red wine vinegar]
2 T. soy sauce
3 T. honey
1/3 C. water
2 T. fresh lemon juice
1 lemon, thickly sliced [into 6 or so slices]
Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.
Pink Pickled Onions
1 ¼ C. Cider Vinegar
3 T. Sugar
1 T. Sea Salt
6 Peppercorns
6 Coriander Seeds
1 Star Anise
1 Bay Leaf
3 small Red Onions, sliced into thin rings
Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a sterilized jar. Pour vinegar mixture over; seal jar. Cool, chill and leave to pickle for at least 2 hours. Will keep 6 months unopened or 2 weeks in fridge, opened.