Bagel and Lox Strata Casserole

Bagel and Lox Strata Casserole

1/4 C. butter or margarine, melted

8 C. plain bagels cut into bite size pieces (4 to 6 bagel)

1 8-oz. package thinly sliced lox cut into small pieces

8 oz. Swiss cheese or Monterey Jack or combo (2 C.)

1/4 snipped fresh chives

8 beaten eggs

2 C. milk

1 C. cottage cheese

1/4 tsp. pepper

 

Spread melted butter evenly over bottom of 3-quart rectangular baking dish.  Evenly spread bagels pieces in dish. Sprinkle lox, cheese, and chives evenly over bagel.  Combine eggs, milk, cottage cheese, and pepper in bowl and then pour over layers in dish.  With a wooden spoon, press down ingredients gently to moisten all of the ingredients. Cover and refrigerate for 4 to 24 hours.  Bake uncovered in a preheated 350°F oven for about 45 minutes or until set and edges are puffed and golden. Let stand about 10 minutes before serving.

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F.  Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.  After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.  Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Salmon and Bagel Bake

Salmon and Bagel Bake

4 eggs

1 14-1/2-oz. can reduced-sodium chicken broth

1/4 C. thinly sliced green onion

2 cloves garlic, minced

1 T. snipped fresh dillweed or 3/4 tsp. dried dillweed, crushed

4 onion bagels, split, or 10 mini bagels (8 to 10 oz. total)

1  7-1/2-oz. can red salmon, drained, skin and bones removed and broken into chunks

4 oz. Havarti cheese, shredded (1 C.)

 

Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces.  In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.  Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Windowpane Eggs

Windowpane Eggs

1/2 C. fresh sugar snap pea pods, strings and tips removed

1/2 C. grape tomatoes and/or yellow cherry tomatoes, halved

1 tsp. cooking oil

2 tsp. snipped fresh dillweed or 1/2 tsp. dried dillweed

Salt and pepper

2 T. margarine or butter

2 1/2-inch-thick slices sourdough bread, approximately 5×4-inch rectangles

2 eggs

 

In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.  In the same skillet melt margarine over medium heat. Cut or tear a hole in each slice of bread leaving about 1/2 inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until desired doneness.  Place egg and bread onto individual serving plates. Serve with pea-tomato mixture.

Nutmeg Beignets

Nutmeg Beignets

3 to 3-1/4 C. all-purpose flour

1 package active dry yeast

1-1/4 tsp. grated fresh nutmeg or 1 tsp. ground nutmeg

1 C. milk

1/4 C. sugar

2 T. shortening

1/2 tsp. salt

1 egg

Shortening or cooking oil for deep-fat frying

Sifted powdered sugar (optional)

Honey

 

In a large mixing bowl, stir together 1-1/2 C. of the flour, the yeast, and nutmeg. In a small saucepan heat and stir milk, sugar, the 2 T. shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.  Add milk mixture to the flour mixture. Add the egg. Beat the mixture with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make soft dough.  Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.  Turn dough out onto a slightly floured surface. Cover; let rest 10 minutes. Roll into a 15×12-inch rectangle; cut into thirty 3×2-inch rectangles. Cover; let rest 20 minutes (dough will not be doubled).  Heat 3 inches of shortening or oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in hot fat about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degrees F oven while cooking remaining beignets. If desired, lightly sift powdered sugar over beignets. Serve warm, drizzled with honey. Makes 30 beignets.

Crispy Fish Sticks

Crispy Fish Sticks

Crispy Fish Sticks

2 large eggs, beaten to blend

2 cups panko (Japanese breadcrumbs)

1/4 cup all-purpose flour

1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips

Kosher salt, freshly ground pepper

3/4 cup vegetable oil, divided

 

Place eggs, panko, and flour in 3 separate shallow medium bowls.  Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate. Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side. Transfer fish sticks to a paper towel-lined plate; season with salt.  DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer)

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 C. finely chopped seeded tomato

2 T. finely chopped red onion

1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)

2 T. minced fresh coriander

1 T. fresh lime or lemon juice

4 large eggs

2 T. water

1 T. unsalted butter

3 slices of lean bacon, cooked and crumbled

1 small avocado (preferably California)

1/2 C. coarsely grated Monterey Jack (about 2 oz.)

 

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Creamy Steak Fettuccine

Creamy Steak Fettuccine

Creamy Steak Fettuccine

12 oz. fettuccine

1 lb. sirloin steak

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter

2 cloves, minced

2 tbsp. all-purpose flour

2 c. milk

1 tbsp. freshly chopped parsley

1/2 c. freshly grated Parmesan

1 1/2 c. halved cherry tomatoes

4 c. baby spinach

Balsamic glaze, for drizzling

 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.  Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.   Top with sliced steak and drizzle with balsamic glaze.

Skillet Noodle Lasagna

Skillet Noodle Lasagna

1/2 pound wide egg noodles

1 container (1 pound) cottage cheese

1 package (10 oz.) frozen creamed spinach, thawed

1 jar (32 oz.) extra-meaty pasta sauce

1 package (8 oz.) shredded pizza cheese blend (mozzarella and

cheddar)

1/4 C. grated Parmesan cheese

 

Cook noodles for 8 minutes, following package directions. Drain.  Meanwhile, in small bowl, mix together cottage cheese and spinach.  Spread 1 C. pasta sauce over bottom of large (12-inch) skillet.  Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 C. cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.  Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.  Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes.

Blueberry Smoothie

Blueberry Smoothie

Blueberry Smoothie

2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries

1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice

1 quart low-fat vanilla yogurt

8 tsp. sugar

For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar.  Blend until smooth, about 1 minute.  Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

Calabrian White Beans with Smoked Ham and Sausage

Calabrian White Beans with Smoked Ham and Sausage

2 pounds cannellini or great Northern beans

1/2 pound smoked ham, diced

3 links Italian sausage

1 gallon chicken stock

1 pound salt meat, diced

1 T. olive oil

4 cloves garlic, minced

1 T. chopped oregano

1/4 C. sliced green onions

Salt and black pepper to taste

 

Preheat oven to 375*F. In a heavy-bottomed stockpot, boil beans, stock, ham and salt meat until beans are tender but still slightly chewy and unbroken. Do NOT overcook. Strain liquid from cooked beans and reserve. Add Italian sausage, olive oil, garlic, oregano and green onions to beans. Season slightly with salt and pepper. Ladle in just enough of reserved liquid to bring level up to beans but not covering them. Cover tightly with aluminum foil and bake 45 minutes. When beans are extremely tender, strain and serve as a vegetable or starter course.

Five Bread Dipping Oils

Five Bread Dipping Oils

Five Bread Dipping Oils

Italian Bread Dipping Oil

1/4 cup Bellucci EVOO

1-2 teaspoons balsamic vinegar

2-3 cloves garlic (, minced)

1/8 teaspoon red pepper flakes

1/2 tablespoon parsley (, chopped)

1 tablespoon grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Garlic Dipping Oil

1/4 cup Bellucci EVOO

1 tablespoon balsamic vinegar

4 cloves garlic (, minced)

pinch red pepper flakes

pinch fresh ground black pepper

pinch of sea salt

2 tablespoons parsley (, chopped)

1 teaspoon fresh thyme

1/3 cup finely grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Tuscan Herb Dipping Oil

1/4 cup Bellucci EVOO

2 cloves garlic (, minced)

1 tablespoon fresh rosemary

1 tablespoon fresh basil

1 tablespoon fresh parsley

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse salt

1/4 teaspoon fresh ground pepper

1 loaf Italian bread to dip (, sliced)

 

Herb de Provence Dipping Oil

1/4 cup Bellucci EVOO

1 + 1/2 teaspoons white wine vinegar or balsamic vinegar

1 tablespoon Herbs de Provence

1 loaf French bread to dip (, sliced)

 

Restaurant Style Dipping Oil

1/4 cup Bellucci EVOO

1/8 teaspoon lemon juice

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon basil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon red pepper flakes

1 loaf bread to dip (, sliced)

 

Italian Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic cloves, red pepper flakes and chopped parsley. Grate fresh parmesan cheese and add to bowl. Whisk and serve on shallow plate. Serve with sliced bread loaf.

Garlic Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic, fresh thyme, pinch of red pepper flakes, pinch of fresh ground black pepper, pinch of sea salt and chopped parsley. Serve on shallow plate. Grate parmesan cheese and top on plate. Serve with sliced bread loaf.

Tuscan Herb Dipping Oil

In a small bowl, combine Bellucci EVOO, minced garlic, fresh rosemary, fresh basil, chopped parsley, red pepper flakes, salt and pepper. Whisk to combine. Serve on shallow plate with sliced Italian bread.

Herb de Provence Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar and 1 tablespoon Herbs de Provence. Whisk to combine. Serve on shallow plate with sliced French bread.

Restaurant Style Dipping Oil

In a small bowl, combine Bellucci EVOO, lemon juice, chopped parsley, minced garlic, basil, fresh ground black pepper, oregano, thyme and red pepper flakes. Whisk to combine. Serve on shallow plate with sliced bread loaf

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage

1/3 C. chopped onion (1 small)

1 C. canned diced tomatoes, undrained

1/2 C. water

1/3 C. uncooked long grain rice

1/2 tsp. dried oregano or thyme, crushed

1/4 tsp. black pepper

8 medium to large cabbage leaves

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

1 15-oz. can tomato sauce

1 tsp. sugar

1/2 tsp. dried oregano or thyme, crushed

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

 

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes or until the rice is tender.  Meanwhile, trim veins from the back side of the cabbage leaves.  Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.  Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.  For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

1 medium cod fillet, cut in 3 or 4 chunks (or halibut fillet)

2 bunches of asparagus, rinsed and trimmed

1 tsp. olive oil

2 tsp. minced garlic

1/2 cup (125ml) low-sodium vegetable broth (or white wine)

1/2 stick unsalted butter

1 T. hot sauce, optional (we used Sriracha)

Juice of 1/2 lemon

1 T. minced parsley (or cilantro)

Crushed red chili pepper flakes, optional

Slices of lemon, for garnish

 

To make the garlic butter cod with lemon asparagus skillet: Season codfish with salt and pepper. Let sit while you prepare the asparagus. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside. Heat olive oil in a large cast-iron skillet over medium-low heat. Gently cook fish on both sides until golden brown. Remove the cod fillets from the skillet and set aside to a plate. In the same skillet over medium heat, add minced garlic then deglaze with vegetable broth (or wine). Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine the lemon garlic butter sauce. Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add codfish fillets back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the garlic butter cod and lemon asparagus immediately. Enjoy! Notes: Depending on the thickness of your asparagus, you might want to skip blanching. You can enrich the sauce by adding white wine. Tasty with mashed potatoes.

Beef Stroganoff Casserole

Beef Stroganoff Casserole

1 lb Ground beef

1 can Cream of mushroom soup; condensed

8 oz Sour cream

1 can (small) black olives; sliced

1 can (small) mushroom stems and pieces

12 oz Egg noodles

 

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.

Braised Rabbit in Red Wine with Sage Polenta

Braised Rabbit in Red Wine with Sage Polenta

Braised Rabbit in Red Wine with Sage Polenta

2 T. all-purpose flour

1 tsp. salt

A 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces

3 T. olive oil

1 large onion, chopped

2 garlic cloves, minced

2 tsp. minced fresh rosemary leaves

1 1/2 cups chicken broth

1 cup dry red wine

2 T. coarsely chopped fresh parsley leaves

2 T. minced fresh sage leaves or 1 tsp. dried, crumbled

1 recipe basic polenta, kept warm

 

In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy skillet heat 2 T. oil over moderately high heat until hot but not smoking — then brown rabbit in batches, transferring pieces to a bowl.  Add onion and remaining T. oil to skillet and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.

 

For basic polenta:

4 cups water

1 tsp. salt

1 cup cornmeal or instant polenta

 

Bring water and salt to a boil in a saucepan and gradually whisk in cornmeal. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using.  Note: Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

 

Finally, stir sage into warm polenta. Serve polenta topped with rabbit and sauce.

 

The sage polenta with the rabbit was quite amazing and you might ask yourself for white meat why does it look so dark? Well, it absorbs the color of the red wine and the flavor which really gives it that rustic richness.

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

2 T. EVOO
1 White Onion, finely chopped
1-2 Jalapenos, thinly sliced
2 cloves Garlic, finely chopped
2 lb. Roma Tomatoes, finely chopped
½ lb. Crabmeat, cooked, shredded, clean of shell
1 T. White Wine Vinegar
12 Corn Tortillas
¾ C. Canola Oil

In a sauté pan, heat the olive oil over moderate heat. Sauté the onion and jalapeno chiles for two minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook until they change color, about 10 minutes. Add the crabmeat and vinegar. Season with salt to taste. Reduce the heat to a simmer and cook until the liquid evaporates. Remove from the heat and set aside to cool. Heat the oil in a deep skillet over medium-high heat. Pass the tortillas briefly through the oil to make them soft and pliable. Quickly remove from the oil and transfer to paper towels to drain. Place two T. of stuffing in the center of each tortilla. Close the edges with a toothpick. Heat the oil again over medium-high heat and fry the quesadillas until golden brown, about 4 minutes. Drain on a wire rack to remove excess oil. Serve immediately.

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

 

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.

 

Chicken Enchiladas Monterrey

Chicken Enchiladas Monterrey

Sauce:

3/4 C. Butter

3/4 C. Flour

1 Quart Rich Chicken Stock

3/4 C. Half and Half

1T Chopped Pimientos

1T Green Chilies

1T Cilantro

2 tsp. Salt

1/4 tsp. White Pepper

 

Filling:

1T Chopped Onion

3 Oz Cooking Oil

1 Lb Cooked Chopped Chicken

4 Oz Cream Cheese

4 OZ Sour Cream

1T Green Chilies

 

12 Soft Tortillas

8 Oz Monterrey Jack Cheese

 

Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Sausage Balls

1 pound spicy bulk breakfast sausage

3 cups baking mix (such as Bisquick)

2 cups freshly shredded sharp Cheddar cheese

1/4 cup maple syrup

 

Dipping Sauce

1 cup ketchup

1/4 cup Dijon mustard

2 T. brown sugar

 

To make the sausage balls, preheat the oven to 350 degrees. Using your hands, mix together the sausage, baking mix, cheese, and maple syrup in a large bowl. Once the ingredients are well combined, roll the mixture into 1-inch balls, and place them on a rimmed baking sheet. Bake the sausage balls for 26 to 28 minutes, until they are slightly golden. To make the dipping sauce, mix together the ketchup, mustard, and brown sugar. Serve with the sausage balls.

Shepherd’s Pie with Squash and Potato Topping

Shepherd’s Pie with Squash and Potato Topping

Squash and Potato Topping:

1 medium-size butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes

3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes

3/4 C. low-fat milk (1 percent)

1-1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground nutmeg

1/8 tsp. ground hot red pepper

Filling:

3 medium-size onions, chopped

2 T. vegetable oil

2 cloves garlic, finely chopped

1-1/2 pounds lean ground beef

1 T. dried basil

1 T. dried oregano

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. pepper

2 T. all-purpose flour

1 can (28 oz.) Italian-style plum tomatoes, drained and cut up

1 pound green beans, trimmed and cut into 1/2-inch lengths

1 egg

Paprika, for garnish

 

Prepare topping: Cook squash and potatoes in boiling water until tender, about 15 minutes.  Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.  Preheat oven to 375 degrees F.  Prepare Filling: Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate.  Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish.  Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika.  Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving.

Marinated Swordfish with Lemon-Chive Butter

Marinated Swordfish with Lemon-Chive Butter

Marinated Swordfish with Lemon-Chive Butter

For the Marinade:

1/3 C. Champagne vinegar or other white wine vinegar

1 T. fresh lemon juice

1 tsp. Dijon mustard

1/3 C. extra-virgin olive oil

1/4 C. vegetable oil

1/2 C. minced red onions

3 T. minced lemon balm or verbena or zest of 1 lemon, minced

1 tsp. minced fresh thyme leaves, preferably lemon thyme, or 1/2 tsp. dried

2 T. minced fresh chives

1/2 tsp. freshly ground black pepper

2 lb. swordfish steaks, 1 inch thick, cut into 4 serving pieces

 

1/4 C. (1/2 stick) unsalted butter, softened

1 T. minced fresh chives

1 tsp. minced lemon balm or verbena or 1/2 tsp. minced lemon zest

Kosher salt

 

In a glass or ceramic dish large enough to hold fish in a single layer, combine vinegar, lemon juice and mustard. Vigorously whisk in both oils to make a thick emulsion. Blend in onions, lemon balm or verbena or zest, thyme, chives and pepper. Thoroughly coat swordfish with marinade, cover with plastic and refrigerate for several hours. Bring to room temperature before proceeding. Meanwhile, make herb butter: Blend softened butter with chives and lemon balm or verbena or zest. Place on a sheet of wax paper and roll into a log. Chill until needed, at least 2 hours. Thoroughly clean the surface of a gas or charcoal grill with a metal brush; coat the rack evenly with vegetable oil. Preheat the grill until hot. Remove the fish from marinade, and sprinkle with salt. Place fish on the prepared grill, cover and cook for 5 minutes. Turn fish, cover and cook for 5 minutes more.  Place a slice of herb butter on each portion or fish and serve

Grilled Caribbean Skewers

Grilled Caribbean Skewers

1/2 C. brandy

2 T. olive oil

2 T. brown sugar

1 T. fresh lime juice

1 T. chopped fresh mint

1 T. minced garlic

1 tsp. grated fresh ginger

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3 pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes

Lemon wedges (optional)

Fresh mint sprigs (optional)

 

For the marinade, in a glass measure combine brandy, olive oil, brown sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the mixture into a heavy-duty resealable plastic storage bag. Add the turkey, seal the bag, and press the bag to coat the meat in the marinade. Marinate in the refrigerator for 3 hours.  Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat. Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145 degree F). If desired, garnish with lemon wedges and mint sprigs.

Rabbit Ragù

Rabbit Ragù

Rabbit Ragù

1/4 cup plus 1 T. extra-virgin olive oil

2 T. unsalted butter

1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice

1 T. finely chopped fresh sage

1 1/2 tsp. finely chopped fresh rosemary

1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 cup light dry red wine such as Pinot Noir

1 (14-oz) can Italian plum tomatoes in juice, drained and chopped

1 1/4 tsp. coarse gray sea salt

1/2 tsp. coarsely ground black pepper

Accompaniment: buttered polenta

 

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

 

1 T. plus 1/2 tsp. kosher salt, plus more as needed

1 T. grated lime zest

1 tsp. freshly ground black pepper

1/2 tsp. good chile powder, such as chipotle or New Mexico

1 spatchcocked chicken (4 1/2 to 5 pounds), patted dry with paper towels

1 avocado, pitted, peeled, and cubed

1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil

1/4 C. buttermilk

3 T. extra-virgin olive oil

1 tsp. fresh lime juice

1 garlic clove, grated on a Microplane or minced

 

In a small bowl, stir together 1 T. of the salt, the lime zest, pepper, and chile powder if using. Rub this mixture generously over the chicken. Transfer the chicken, skin side up, to a rimmed baking sheet. Let it stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours. Heat the oven to 45O°F. Roast the chicken until it is just cooked through (the meat is no longer pink and the juices run clear), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes. While the chicken is resting, prepare the dressing: In a blender, combine the avocado, herbs, buttermilk, olive oil, lime juice, garlic, and remaining 1/2 tsp. salt. Puree until smooth. Taste, and add more salt, pepper, and/or lime juice as needed. Serve the chicken with the dressing alongside.

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

This is a perfect Christmas-dinner side dish, especially for people who avoid Brussels sprouts. It also makes an excellent accompaniment to roast partridge or pheasant or can be served with a fried egg for supper.

 

1 1/2 pounds curly kale (or cavolo nero, or savoy or other winter cabbage)

2 T. canola or olive oil

6 ounces bacon, finely chopped

6 ounces peeled cooked chestnuts, coarsely chopped

1 T. unsalted butter

Sea salt and freshly ground black pepper

 

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 to 4 minutes, until tender, then drain well and let stand to steam off excess moisture. Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.

Fried Ravioli

Fried Ravioli

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

This is a quick and rather nifty way to enjoy the combination of tender, fresh asparagus and a buttery, eggy sauce without any of the work that a proper hollandaise requires. And it’s an awful lot of fun to eat. As with all asparagus recipes, get the very freshest spears you can.

 

About 20 asparagus spears

2 large eggs, at room temperature

1 T. unsalted butter

A little cider vinegar

Sea salt and freshly ground black pepper

 

Prepare the asparagus by snapping off any woody ends (the spears will break naturally where they are tender). You could steam the asparagus spears above the boiling eggs – if very freshly cut, they will take about the same amount of time. Otherwise, simmer or steam the asparagus separately until tender but not too floppy – 8 minutes at the most for the thickest stems. Time them so they are ready just ahead of the eggs. Meanwhile, bring another pan of water to a boil. Carefully lower in the eggs and simmer for about 4 minutes (the yolks must be quite runny or the hollandaise effect will be hard to achieve).

Cheeseburger-and-Fries Casserole

Cheeseburger-and-Fries Casserole

2 pounds lean ground beef

1 10-3/4-oz. can condensed golden mushroom soup

1 10-3/4-oz. can condensed cheddar cheese soup

1 20-oz. package frozen, fried crinkle-cut potatoes

Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato)

 

In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish.  In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole.  Sprinkle the frozen crinkle-cut potatoes over the top of the casserole.  Bake in a 350 degree F oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like.

 

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

Tomato, Chipolata, and New Potato Lunch (box) with Mustardy Vinaigrette

This is comfort food for work days: herby chipolatas (small spicy sausages), tangy tomatoes, and potatoes, all lightly coated in a mustardy dressing. If this doesn’t cheer you up at lunchtime, nothing will. And if you think your lunch box might leak, take the dressing in the screw-top jar you mixed it in and add it before eating.

 

1 tsp. English (or other strong) mustard

1 1/2 tsp. cider vinegar or white wine vinegar

2 T. canola or extra-virgin olive oil

A small pinch of sugar

Sea salt and freshly ground black pepper

About 4 cold boiled new potatoes, cut into chunks if large

A handful of sweet, ripe cherry tomatoes, halved

2 to 3 cold cooked herby chipolata or other small sausages, or sliced cooked large sausages

 

To make the dressing, whisk all the ingredients together in a bowl, or shake them in a small screw-top jar to combine. Put the potatoes and tomatoes in a bowl, drizzle over most of the dressing, and toss together. Transfer to your lunch box. Place the chipolatas on top and drizzle on the remaining dressing. Seal your lunch box and don’t forget to take a fork and napkin with you.

Grilled Chicken

Grilled Chicken

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley

 

A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping

 

Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Sugar Drop Doughnuts

Sugar Drop Doughnuts

3 C. all-purpose flour

1 C. granulated sugar

1 T. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 C. milk

2 large eggs

3 T. melted butter

1 tsp. vanilla extract

1 1/4 C. confectioner’s sugar

Pour enough veg. oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365 F. Combine flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl and mix well. Whisk milk, eggs, melted butter, and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. Drop batter by rounded spoonfuls into hot oil. Cook until golden on all sides (about 2 minutes) Drain on paper towels. Sprinkle confectioners’ sugar.

Lemon Cardamom Apple Cake

Lemon Cardamom Apple Cake

Lemon Cardamom Apple Cake

2 apples, cored and thinly sliced, skin on

1.5 C. (170 gr.) self-raising flour, sifted

pinch of salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

1 C.  (200 gr.) sugar

1/3 C. (80 ml.) of olive oil

2 whole eggs and two egg yolks

1/2 C. (125 gr.) greek yogurt

1 tsp. vanilla

zest of half a lemon

almond flakes for sprinkling

1 T. demerara sugar

 

Preheat oven to 180 C (350 F) and line the bottom of a 23 cm. (9 in.) greased cake pan with parchment paper. In a medium bowl, combine sifted flour, salt, cinnamon, and cardamom. In a separate bowl, mix together olive oil and sugar until light and fluffy. Then, whisk in your whole eggs and egg yolks, one by one, until well incorporated into the mixture. Add yogurt, lemon zest, and vanilla and mix until smooth. Fold the flour and spices into the wet mixture in three batches until just combined. Cover the bottom of the cake pan with about a third of the apple slices. Pour half of the cake batter over the top and cover with another third of the apple. Pour in the rest of the cake batter and top with the remaining apple slices, flaked almonds, and about 1 T. of demarara or white sugar. Bake for about 35-40 minutes until golden or until a toothpick inserted into the middle comes out clean. Leave to cool for at least 15 minutes before transferring from pan.

Rosemary Potatoes

Rosemary Potatoes

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

1 – 1 ½ C. Milk – Hemp, Soy, Almond, Cows, any nut or seed milk

1 T. Maple Syrup, Honey or Date, pitted (sweetener, to taste)

1 tsp. Coconut Oil

1 ½ tsp. ground Turmeric (Use Fresh if available – 3 inches)

1 ½ tsp. grated fresh Ginger (1 inch in Vitamix)

½ – 1 tsp. Cinnamon

½ tsp. Ground Pepper

 

Add all ingredients into Vitamix. Blend on high 5 minutes on “Soup” setting.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Fennel Aioli

Fennel Aioli

Fennel Aioli

2 small cloves garlic, gently cooked immersed in olive oil until soft

1 tsp. toasted fennel seeds, roughly ground

½ tsp. salt

2 tsp. lemon juice

2egg yolks

150 ml. grapeseed oil

25 ml. olive oil

1 extra squeeze of lemon

 

Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk. Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in. Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.