Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussels Sprouts with Balsamic Vinegar

 

Brussels Sprouts

Good Olive Oil

Balsamic Vinegar

Sea Salt

Fresh Cracked Pepper

 

Preheat oven to roast at 375°F.  Peel the outer, beat-up layers of the Brussels sprouts off.  Trim the end, and then cut Brussels sprouts in half.  Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.  Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes, flip the sprouts to cut side up, and then roast for about 10 minutes more or until gently browned.

 

Savory Leek and Crimini Pancakes

Savory Leek and Crimini Pancakes

 

1 Leek, white & light parts only, diced & divided

2 Cups Sliced Crimini Mushrooms, divided

2/3 Cups All Purpose Flour

1/3 Cup Whole Wheat Flour

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1 Cup Unsweetened Soy Milk

1/3 Cup Cooked Wild Rice

2 Tablespoons Safflower Oil, plus more for frying

 

Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, sauté the leeks until softened. Roughly chopped 1/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.

Parmesan Soup with Green Onion and Parsley Dumplings

Parmesan Soup with Green Onion and Parsley Dumplings

8 cups chicken stock

1 large onion, thinly sliced

3 carrots, diced

3 cloves garlic, thinly sliced

10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)

½ cup chopped Italian Parsley plus some extra for garnish

12 or so dumplings

Add all ingredients except dumplings to a pot and bring to a simmer. Salt and Pepper to taste. Cook about 15 minutes to blend flavors and soften carrots and onions. For the Dumpling dough, you can follow the directions on the side of a box of Bisquick to make about 12 dumplings. Add about 3 green onions, finely diced, to the dough as well as about ¼ cup chopped parsley. Mix well. Roll into balls. They should be about 2/3 the size of a golf ball.  Add dumplings one at a time and ensure that there are at least 2-3 inches between dumplings because they will expand. Cook until dumplings are cooked through (about 10 minutes). Soup will thicken slightly. Using a large slotted spoon or “Spider”, remove the remnants of the Parmesan-Reggiano rind and discard.  Ladle into soup bowls and garnish with additional Parsley.

Caramel Pastry Cream

Caramel Pastry Cream

 

6 ounces sugar

¼ cup water

2 cups milk

1 ¼ ounce cornstarch

1 large egg

2 large egg yolks

½ ounce unsalted butter

1 teaspoon vanilla extract

 

Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the milk. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a simmer.  Meanwhile, whisk together the cornstarch and remaining 1 ounce of sugar in a medium bowl. Whisk in the egg and yolks. Continue whisking while adding the hot caramel mixture in a thin stream. Transfer the mixture back to the saucepan and cook, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate.  Makes about 2 ½ cups. A delicious alternative to the usual vanilla pastry cream—try it in cream puffs, éclairs, Napoleons, tarts, or between cake layers. For a light-as-air filling, fold in some whipped cream. Keeps for several days in the refrigerator. The plastic wrap pressed directly onto the surface of the pastry cream will prevent a skin from forming.

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Prime Rib Hash

Prime Rib Hash

 

1 1/4 cups diced Idaho potato

Kosher salt

1 1/2 tablespoons butter

1 cup diced white onion

1/2 cup diced celery

Freshly ground black pepper

1/2 teaspoon finely chopped fresh rosemary

1/2 teaspoon finely chopped fresh parsley

10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice

1/4 cup ketchup

1/4 teaspoon Tabasco

1 tablespoon vegetable oil, or as needed

2 large eggs

1 teaspoon finely sliced chives.

 

Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.  Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.  Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco. Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

South Indian Style Roasted Cauliflower

South Indian Style Roasted Cauliflower

 

Cauliflower, big – 1, cut into medium size florets

Oil – 1/4 cup

Sambar powder – 2 tablespoons

Red Chili powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Hing – 1/4 teaspoon

Salt – as per taste

Corn flour – 1 tablespoon

 

Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.  In a large mixing bowl combine all the other ingredients and whisk it.  Now add the cauliflower florets little by little and toss it well to coat thoroughly with the mixture.  Spread it evenly on a greased baking sheet.  Preheat the oven at 425F for 15 minutes.  Roast the cauliflower for 25 minutes, tossing it once around 15 minutes.  To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in the middle.  While doing this make sure that you keep the oven door open and keep your kids out of the kitchen.  Crispy oven roasted cauliflower is ready to be snacked on or as a side dish.

Pepper and Onion Roast with Soft Indian Spices

Pepper and Onion Roast with Soft Indian Spices

 

3 large cloves of garlic

2 tightly packed tablespoons of cilantro

1″ piece of fresh ginger, peeled and thinly sliced

1 large red bell pepper, chopped into 1/2″ pieces

2 large yellow bell peppers, chopped into 1/2″ pieces

1 large or 2 medium red onions, chopped

1 cup tightly packed arugula

One 15 ounce can chickpeas, drained and rinsed

1/4 teaspoon cumin

1/4 teaspoon black pepper

1/2 teaspoon ground coriander

2 teaspoons lime juice

Generous pinch of sugar

Salt

3 tablespoons olive oil

 

To Finish (all are optional)

Lime juice

Cilantro leaves

Plain yogurt

 

Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack.  The pan will preheat with the oven. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.   In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements.  Toss to mix.  Carefully spread the mixture in the pan which is already in the oven.  Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom.  The peppers should be tender, and the chickpeas should be crisp. Transfer the roast to a serving bowl and top with the finishing elements.  Serve.

Italian Stuffed Bread

Italian Stuffed Bread

 

1 tablespoon Butter, melted

1 teaspoon finely chopped fresh garlic

1 (1-pound) loaf frozen bread dough, thawed

1/4 pound thinly sliced deli Genoa salami

6 (1-ounce) slices Provolone Cheese, cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 egg, beaten

1 teaspoon water

Poppy seed, if desired

 

Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal. Cover; let rise in warm place until almost double in size (30 to 45 minutes).

Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.

Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Peppery Brown Sugar Salmon

Peppery Brown Sugar Salmon

 

1 1/2 lbs salmon fillets (bones removed)

3 Tablespoons light brown sugar, packed

1/2 teaspoon garlic powder

3/4 teaspoon cracked black pepper

1/4 teaspoon lemon zest (or dried lemon rind) 

1 Tablespoon butter

2 teaspoons lemon juice

 

Preheat oven to 425°F.  Line a shallow baking sheet with foil.  Pat the salmon fillets dry with paper towels and place on foil. Melt the butter and lemon juice in a small bowl and brush the salmon liberally with the butter. Combine the rest of the seasonings in a small bowl and mix. Sprinkle the seasonings over the salmon and press down gently. Bake for 20-25 minutes, then turn broiler on and broil for 1-3 minutes.

Adzuki Butternut Squash Soup Recipe

Adzuki Butternut Squash Soup Recipe

 

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon cumin

2 generous teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)

2 teaspoons fine grain sea salt

2 medium-large onions

6 cloves garlic, minced

4 cups butternut squash, peeled and cut into 1/4-inch dice

5 – 6 cups water

5 whole canned tomatoes, chopped

1 bunch lacinato kale

4 cups cooked or canned adzuki beans

chopped cilantro for serving

 

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and sauté for a minute or two – until aromatic. Add the onions and sauté for about 10 minutes, until they are soft and beginning to brown.  Add the garlic and butternut squash and cook for another 5 minutes. Add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer until the squash begins to soften, 15-20 minutes or so. Once the squash has softened, break up some pieces with the back of your spoon (it should be soft enough for you to do this relatively easily). Add the tomatoes, and cook a couple more minutes before adding the kale and beans. Serve with a drizzle of olive oil and the cilantro.

Chickpea and Spinach Soup

Chickpea and Spinach Soup

 

1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large Spanish onion, coarsely chopped

1 tablespoon finely chopped garlic

2 bay leaves

1/2 teaspoon crushed red pepper

2 quarts water

1 1/2 pounds spinach, stemmed and coarsely chopped

Salt

 

In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain. Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves. In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil.  The soup can be refrigerated for up to 3 days. When reheating it, thin with water if necessary.

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

 

Cherry tomatoes or other small tomatoes

Mozzarella, as fresh as possible

Rosemary, chopped

Thyme, chopped

Chili pepper flakes

Capers in salt

Salt

Extra-virgin olive oil

 

Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes. Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form. Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes. Top with an unwashed salted caper and serve hot or tepid.

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

 

1 2/3 cups plain flour

5 T. ricotta

1 egg yolk

Milk as needed

1/4 tsp salt

1/4 tsp pepper

 

Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour 2″-deep oil in wok, preheat. Fry dough, due to the size you may only do one at a time, over medium/ medium-low heat until both sides golden. Drain. Serve immediately with sauce to your choice. Go plain is great too.

 

Parsley Anchovy Sauce

 

1 small slice of country bread soften by soaking in wine vinegar

A bunch of Italian parsley, leaves only.

2 medium cloves garlic, peeled

1 hard-boil egg, yolk only

3 anchovy fillets in oil, drain

Some olive oil

 

Chop parsley and garlic together until very very fine. Then transfer them to a bowl, add bread (squeezed out the vinegar first), anchovy and yolk, mashed by a spoon, keep adding (little by little) olive oil while stir the mixture until it emulsifies.

Eggplant Rolls with Zucchini and Bell Peppers

Eggplant Rolls with Zucchini and Bell Peppers

 

1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices

2 tablespoons plus additional extra-virgin olive oil

4 large garlic cloves, minced

1 carrot, peeled, cut into matchstick-size pieces

1 zucchini, cut into matchstick-size pieces

1 yellow bell pepper, seeded, thinly sliced

1-1/2 teaspoons ground cumin

1 tomato, seeded, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoon minced fresh cilantro

1 tablespoon minced fresh mint

Fresh cilantro and mint sprigs

 

Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.  Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.  Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

Sausage and Spinach Stuffed Shells

Sausage and Spinach Stuffed Shells

 

1 12-oz. package jumbo pasta shells

1 tbsp. olive oil

1 cup yellow onion, finely chopped

1 lb. Italian sausage, casings removed

3 cloves garlic, minced

1 large egg, lightly beaten

1 15-oz. container ricotta cheese

6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained

1 cup freshly grated Parmesan cheese, divided

1 tbsp. chopped fresh basil or 1 tsp. dried basil

1/4 cup bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1 28-oz. can chopped tomatoes with herbs, including the liquid

 

Bring a large pot of salted water to boil.  Cook pasta shells according to package directions.  Drain, rinse with cold water, and set aside. Heat olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened, about 5 minutes.  Add the sausage to the pan, breaking it into smaller pieces as it cooks.  Cook until the sausage is completely cooked through and no pink remains, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat. In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.  Stir together to combine.  Add the cooked sausage mixture to the bowl and stir until evenly mixed. Preheat the oven to 375 degrees F.  Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″).  Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up.  Spread the remaining tomatoes over the top of the pasta shells. Cover the pans with foil and bake for 30 minutes, until hot and bubbling.  Remove foil and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 10 more minutes. 

Sweet Potato and Black Bean Cakes

Sweet Potato and Black Bean Cakes

 

Oil for the pan

3 scallions, sliced (half a bunch)

4 garlic cloves passed through a press

1 jalapeno pepper, chopped, with seeds and ribs removed

1 1/2 teaspoons ground cumin

1 15 oz. can black beans, drained and rinsed

Salt and pepper

1/2 sweet potato, grated

1 egg, lightly beaten

1/4 cup breadcrumbs

 

Warm the oil in a sauté pan over medium heat.  Add the scallions and cook for about a minute until they’re soft.  This will only take about a minute.  Add the scallions, garlic and cumin and stir until fragrant, about 30 seconds.  Place this mixture into a large bowl.  Add the beans and mash the mixture with the back of a fork, mashing about 75% of the beans, but leaving some of them whole for texture.  Season with salt and pepper.  Add in the rest of the ingredients.  Divide into 8 balls and flatten them between the palms of your hands into patties. Lay the patties on a greased cookie sheet and broil on one side for about 8 minutes.  Carefully flip, then broil on the other side for about 3 minutes more.  If you’re my sister and using that rip-roaring hot broiler of yours, the total time will be 3 minutes, and you won’t be able to flip.  They’ll still be good.

Pork Schnitzel

Pork Schnitzel

 

2 boneless pork chops – pounded thin

1/8 cup flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tbsp milk

3/4 cup panko

3 teaspoons hot smoked paprika

3 Tbsp olive oil

1 tablespoon chopped chives

1/4 teaspoon salt

1/2 cup sour cream – not low fat

 

Use a meat cleaver and pound the pork cutlets to 1/4 inch thickness. Set out 3 plates.  One will have a mixture of flour, salt and pepper.  The second one will have the milk.  The third will have a mixture of bread crumbs and paprika. Heat the olive oil in a large skillet on medium heat, do not allow it to smoke.  Dredge the cutlets first in the flour, then the milk, and then the panko.    Coat well. Sauté the cutlets for about 4 – 5 minutes on each side, until golden.   You may have to work in batches if your skillet is not big enough for two at a time – we had too.  Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven. While the cutlets are cooking, in  a small bowl mix the chives and salt into the sour cream. Serve the cutlets with the sour cream.  Eat.

Greek Flavored Deviled Eggs

Greek Flavored Deviled Eggs

 

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in bowl

1/4 cup crumbled imported feta cheese

6 large Kalamata olives, pitted and chopped (about 1/4 cup)

3 sprigs oregano, chopped

1/4 cup mayonnaise

Zest of 1 lemon

2 tablespoons of lemon juice

Black pepper to taste

Large oregano leaves for garnish

 

Mix the first 8 ingredients in a bowl.  Fill the whites evenly with the mixture and garnish each egg half with large oregano leaf.

Roasted Brussels Sprouts with Shallots

Roasted Brussels Sprouts with Shallots

1 lb Brussels sprouts

2-3 medium shallots, peeled and sliced

3 tbsp olive oil

Salt

Pepper

1 tbsp butter (optional)

1/2 lemon, juice of

 

Preheat oven to 425F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for 15 minutes and remove from oven to toss the sprouts around. Roast another 15 minutes and repeat. Roast a final 10 minutes and remove from oven (total time should be about 40 minutes). Stir the butter into the sprouts and then add the lemon juice and toss. Serve hot.

Kaab El Ghazal (Gazelle Ankles)

Kaab El Ghazal (Gazelle Ankles)

 

1 ½ cup plain flour

½ cup melted Smen or butter

2 tbsp icing sugar

1 pinch of baking powder

Milk

For the filling:

1 ½ cup ground almonds

½ cup sugar

Orange blossom water

A pinch of cinnamon

Food coloring

For the glaze:

1 egg beaten

 

Mix flour and sugar and add the butter. Rub with your hands to impregnate the dry ingredients. Add the baking powder and then add the milk slowly and continue mixing until your dough comes together. Knead the dough until smooth and elastic. Let it rest in the refrigerator for 30 min. To prepare the filling, mix the dry ingredients together, add the food coloring of your choice until you get the desired color and pour slowly the orange blossom water until you can roll the filling into a ball. Set aside. Preheat your oven to 350F. Roll out the dough and cut it into triangles. Using a sharp knife or a pizza cutter, make three vertical incisions in the center of each triangle. Take small pieces of the almond paste and roll them between your hands into thin “sausages”, the length of the base of your triangle. Place these in the base of the triangle and roll the dough over until you obtain a cigar like shape. The almond paste will be inside the dough like you see in the pictures. Bend your “cigar” slightly to shape it as a crescent shape. Brush them lightly with the beaten egg and bake for 12-16 min, until lightly colored. Let cool completely on a wire rack before serving.

Steak with Morel Sauce

Steak with Morel Sauce

2 steaks

2 oz dried morels (about 2 dozen)

1 shallot, finely chopped

2-3 tbsp butter

1/2 cup red wine

1 cup beef stock

1 tsp fresh thyme, chopped

2 oz heavy cream

Salt and pepper

 

Rehydrate morels in hot water, just enough to cover. (Crush a few into bits before adding water.) Salt and pepper steaks and allow to come to room temperature.  Pre-heat oven to 250 degrees. Melt 2 tablespoons butter in skillet over medium-high heat and cook steaks, a few minutes per side according to taste. Remove to oven to keep warm. Add shallots to skillet—and another tablespoon of butter if necessary. Sauté a minute or two, then de-glaze with red wine. Add mushrooms and their liquid and reduce.  When liquid is mostly evaporated add beef stock, thyme, and a few tablespoons of heavy cream. Sauce should remain dark. Reduce and pour over steaks.

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

 

2 kiwis, finely diced (about 3/4 cup)**

2 cups all-purpose flour (or half AP and half whole wheat)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup light coconut milk

4 tablespoons butter, melted

1 large egg and 2 egg whites, lightly beaten

1 teaspoon orange zest

3 tablespoons orange blossom honey

2 teaspoons pure vanilla extract

1/4 cup toasted sweetened shredded coconut

3 tablespoons sweetened shredded coconut

 

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

Cheddar Crackers

Cheddar Crackers

 

6 ¼ ounces all-purpose flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces shredded sharp cheddar

1 teaspoon nigella seeds

¼ teaspoon powdered mustard

Generous pinch cayenne pepper

Several drops Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons water

 

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

 

Somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste.  Brush half on the chicken, which is already washed, dried, salted, peppered, and diced.  Wash a head of watercress (and remove woody ends); wash two scallions, remove dark green tips and chop; slice 1/2 small red onion thinly, and then wash a handful of mint leaves and rip ‘em apart. Assemble in a bowl and refrigerate.  Roll tofu in blond sesame seeds and sautéed it in olive oil on medium high (3 minutes per side); remove and drain.  Sauté the chicken with some grated ginger on medium (3 minutes both sides). Set aside. Toss half the remaining salad dressing with the watercress, then add the tofu and toss with remaining dressing. Plate and top the chicken. Eat with chopsticks.

Gram’s Lemon Meringue Pie

Gram’s Lemon Meringue Pie

9″ Baked Pie Shell

1 1/2 C. Sugar

1/3 C. Cornstarch

1 1/2 C. Water

3 Egg Yolks, slightly beaten

3 T. Butter

1/4 C. Lemon Juice

1 1/3 T. grated Lemon Rind

3 Egg Whites

1/4 tsp. Cream of Tartar

6 T. Sugar

Heat oven to moderately hot (400 degrees).  Mix sugar and cornstarch in saucepan.  Slowly stir in water.  Stir constantly over moderate heat until mixture thickens and boils.  Boil 1 minute.  Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan.  Boil one minute longer, stirring constantly.  Take from heat.  Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.  Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar.  Spread over filling, sealing to edge.  Bake 8 to 10 minutes until delicately browned.  Cool at room temperature away from drafts.

9″ Baked Pie Shell

1 C. sifted Flour

1/2 tsp. Salt

1/3 C. Shortening

2 T. Water

Heat oven to very hot (475 degrees).  Mix flour and salt and cut in shortening.  Sprinkle with water; mix well with fork.  Round into smooth ball; flatten slightly.  Roll out 1” larger than inverted pie pan.  Ease into pan. Flute edges.  Prick pastry.  Bake 8 to 10 minutes.

Carrot Fries with Mint

Carrot Fries with Mint

 

1 lb. carrots

Canola oil cooking spray

Coarse sea salt

Fresh mint

 

Preheat the oven to 400 F.  Scrub the carrots well but don’t peel them.  Trim off the tops and bottoms.  Cut carrots in half lengthwise and place flat side down to cut into thin strips (you could also use a “crinkle” cutter gadget at this point to make them look like crinkle cut fries).  Line a baking sheet with parchment paper and place carrots on it.  Spray generously with canola cooking spray and sprinkle with salt.  Toss to coat and spread out into a single layer.  Bake in oven until brown on the edges.  Chop fresh mint and toss with hot fries before serving.

Maple Syrup and Dijon Mustard Glazed Bacon

Maple Syrup and Dijon Mustard Glazed Bacon

 

6 slices of bacon

2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)

2 tsp of Dijon mustard

 

Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.   Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon.  Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon.  While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.

Northwest Grilled Flank Steak

Northwest Grilled Flank Steak

2 pounds beef flank steak, fat trimmed

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup firmly packed brown sugar

1/4 cup minced green onions

3 tablespoons sesame seeds

2 cloves garlic, peeled and crushed

1/2 teaspoon pepper

1/2 teaspoon ground ginger

Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.

Pine Nut-crusted Pacific Salmon over Wilted Escarole

Pine Nut-crusted Pacific Salmon over Wilted Escarole

 

1/2 cup finely chopped pine nuts

3/4 teaspoon salt, divided

1/2 teaspoon white pepper, divided

6 (7-ounce) skinless salmon fillets

Olive oil-flavored cooking spray

1 tablespoon olive oil

Wilted Escarole

Basil Oil

 

Combine pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Sprinkle 1 tablespoon nut mixture over each fillet. Coat with cooking spray. Heat olive oil in a large heavy skillet coated with cooking spray over medium-high heat. Place half of fillets, nut side down, in skillet. Cook 3 minutes or until nuts are lightly browned. Remove from skillet. Place salmon, nut side up, in a 15- x 10-inch jellyroll pan coated with cooking spray. Repeat with remaining fillets. Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Bake at 400° for 11 minutes or until fish flakes with a fork. Serve over Wilted Escarole. Drizzle with Basil Oil.

Broccoli-Tofu Stir-Fry

Broccoli-Tofu Stir-Fry

 

1 (3 1/2-ounce) bag boil-in-bag brown rice

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 1/2 teaspoons cornstarch

2 teaspoons rice vinegar

2 teaspoons dark sesame oil

2 teaspoons vegetable oil

1 pound firm tofu, drained and cut into 1/2-inch cubes

1/4 teaspoon salt

2 cups broccoli florets

3/4 cup water

1 1/2 tablespoons bottled minced garlic

 

Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Crispy Praline Cookies

Crispy Praline Cookies

 

1 cup all-purpose flour

1 cup firmly packed dark brown sugar

1 large egg

1 cup chopped pecans

1/2 cup butter, softened

1 teaspoon vanilla extract

 

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely. Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.

Thai Yellow Tomato Gazpacho

Thai Yellow Tomato Gazpacho

 

2 1/2 pounds ripe yellow tomatoes, cored and quartered

3/4 cup seasoned rice vinegar

5 kaffir lime leaves or 2 tsp. finely shredded lime zest

2 stalks lemongrass, chopped

1 cup peeled green or half-ripe papaya cut in 1/4-in. dice

1/2 English cucumber, peeled and cut in 1/4-in. dice

1/4 cup minced red onion

3 tablespoons fresh lime juice

2 tablespoons minced fresh galangal or ginger

1 tablespoon finely chopped mint leaves

1 tablespoon finely chopped Thai basil or regular basil leaves

1/2 to 1 tbsp. Sriracha

Thai or Vietnamese fish sauce or kosher salt

 

In a food processor, pulse 1/3 of tomatoes at a time until finely chopped. Pour into a bowl. In a small saucepan over medium heat, combine vinegar, lime leaves, and lemongrass. Bring to a simmer, then remove from heat and stir into tomato mixture. Chill about 2 hours to blend flavors. Press mixture through a coarse strainer into another bowl and discard contents of strainer. Stir remaining ingredients into tomato mixture, adding Sriracha and fish sauce to taste. Chill until cold and flavors are blended, at least 30 minutes and as long as overnight.

Italian Chard Stuffing

Italian Chard Stuffing

 

3/4 loaf (3/4 lb.) French bread

1 1/2 cups nonfat milk

2 pounds Italian sausages

1 cup chopped parsley

1 garlic clove, minced or pressed

1 medium onion, chopped

1/2 cup finely chopped celery

1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped

1 1/2 cups freshly grated parmesan cheese

1 1/2 teaspoons dried basil

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried rosemary

Salt

 

Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.ke ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Overnight Soft Herb Rolls

Overnight Soft Herb Rolls

 

1 package active dry yeast (about 1 tbsp.)

3 tablespoons sugar

1 teaspoon table salt

1 tablespoon minced flat-leaf parsley

1 tablespoon minced fresh dill

1 tablespoon minced chives

1 tablespoon minced rosemary

2 tablespoons melted butter

1 large egg plus 1 tbsp. lightly beaten egg, divided

1 cup milk or half-and-half

3 1/2 to 3 3/4 cups all-purpose flour

About 1 tbsp. coarse salt

 

In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes. Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

Roast Spiced Turkey (Best Beginner Bird)

Roast Spiced Turkey (Best Beginner Bird)

 

1 turkey (14 to 18 lb.)

Spice rub (optional; recipe follows)

1/3 to 1/2 cup vegetable oil

 

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for gravy if desired. Rinse turkey inside and out; pat dry. If using spice rub, rub it generously over skin and inside both neck and body cavities. Brush bird with enough oil to coat. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (pan should be large enough that turkey fits inside). Roast in a 325° regular or convection oven, basting occasionally with oil, or pan drippings if using spice rub, until a thermometer inserted through thickest part of breast to the bone registers 160°, 2 to 3 hours. Transfer turkey to a platter. Let rest in a warm place at least 30 minutes, then carve. When you remove the legs, if meat around thigh joints is still too pink, cut drumsticks from thighs and put thighs in a shallow pan in a 450° oven until no longer pink, 10 to 15 minutes. Spice Rub: In a 6- to 8-inch frying pan over medium heat, stir 1 tablespoon fennel seeds until lightly browned, about 1 minute. Pour into a blender and whirl until finely ground. Add 3/4 teaspoon hot chili flakes and whirl until coarsely ground. Pour into a small bowl and mix with 3 tablespoons Madras or regular curry powder, 1 1/2 tablespoons sugar, 1 tablespoon paprika, and 1 1/2 tablespoons salt. Makes about 1/2 cup.

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

 

1 cup zinfandel or other fruity dry red wine

1/4 cup finely chopped shallots

1 teaspoon juniper berries, crushed (optional)

1/2 teaspoon cracked black pepper

1/3 cup seedless blackberry jam

2 teaspoons butter

4 (4-ounce) semiboneless quail

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

 

Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

 

Relish:

1/2 cup finely chopped pineapple

1/2 cup finely chopped peeled mango

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon fresh orange juice

1/2 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

 

Remaining ingredients:

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

4 teaspoons black sesame seeds

 

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

Thai Grilled Chicken

Thai Grilled Chicken

2 tablespoons white peppercorns

1 tablespoon coriander seeds

1 cup minced fresh cilantro stems (optional)

3 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

1 teaspoon kosher or sea salt

10 garlic cloves, minced

2 chicken breast halves (about 1 1/2 pounds)

2 chicken leg quarters (about 1 1/2 pounds)

Cooking spray

 

Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns and coriander seeds in a spice or coffee grinder; process until finely ground. Combine the pepper mixture, cilantro (if desired), and next 4 ingredients (cilantro through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until chicken is done. Discard skin. Wine Note: Lots of coriander, soy sauce, and garlic, plus the char from grilling, mean this chicken will need a boldly fruity, densely textured wine partner.

Marinated Mushrooms with Honey and Sage

Marinated Mushrooms with Honey and Sage

 

2 shallots, finely chopped

2 garlic cloves, minced

1/2 cup walnut oil

1/4 cup white wine vinegar

1/4 cup honey

1/4 cup loosely packed fresh sage leaves, chopped

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 (8-ounce) packages small fresh mushrooms

Garnish: fresh sage

 

Whisk together first 8 ingredients in a large bowl; add mushrooms. Let stand at least 30 minutes, stirring occasionally. Serve at room temperature with a slotted spoon. Garnish, if desired.