Baby Dandelion Salad with Fresh Figs and Pancetta

Baby Dandelion Salad with Fresh Figs and Pancetta

Baby Dandelion Salad with Fresh Figs and Pancetta

6 ounces pancetta, sliced 1/4-inch thick

1 T. sherry vinegar, divided

Fine sea salt

1 1/2 T. extra virgin olive oil

8 ounces baby dandelion greens

14 ripe figs, stemmed and cut in half

Coarse sea salt

Freshly ground black pepper

4 ounces Pecorino Romano

 

Preheat the oven to 400°F. Place the pancetta slices on a sheet pan lined with parchment paper. Roast for approximately 15 minutes, or until the pancetta is brown and crispy; remove from the oven and drain on paper towels. Reserve 2 T. of the warm pancetta fat. In a small bowl, whisk together 1/2 T. of the sherry vinegar and a pinch of fine sea salt. Add the olive oil and 1 T. of the pancetta fat; whisk to combine. Place the dandelion greens in a medium mixing bowl and toss with half of the vinaigrette; add more, if needed, taking care not to overdress the leaves. Transfer the greens to a platter. Gently toss the figs with the remaining sherry vinegar and pancetta fat, half a pinch of coarse sea salt, and some black pepper; scatter the figs across the greens, leaving any excess dressing behind. Top the salad with broken shards of the crispy pancetta and shavings of Pecorino Romano.

Root Beer Cake

Root Beer Cake

Root Beer Cake

 

18-1/4 oz. pkg. white cake mix

2-1/4 c. chilled root beer, divided

1/4 c. oil

2 eggs

1 env. whipped topping mix

 

Blend cake mix. 1-1/4 C. root beer, oil and eggs together: spread into a greased 13″x9″ baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. Blend remaining root beer and whipped topping mix together until soft peaks form frost cake. Makes 24 servings.

Grilled Ginger- Soy Chicken

Grilled Ginger- Soy Chicken

1/4 C. reduced-sodium soy sauce

2 T. minced fresh ginger

2 T. honey

2 T. miso paste

1 T. minced garlic

2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

8 boneless, skinless chicken breast halves (3-4 pounds total)

1/2 tsp. kosher salt

1 C. unsalted dry-roasted peanuts halves

 

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken, and turn to coat. Seal and chill for at least 2 hours. Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.) Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt. Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Sprinkle with peanuts.

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

2 small red onions, thinly sliced (1 1/2 C.)

2 T. olive oil

3 cloves garlic, minced

1 red cabbage (about 2 lb.), cored and cut into 1/4″ slices

1 large sweet apple, cored and cut into thin wedges

3/4 C. hearty red wine

1 1/4 tsp. salt

 

In a large sauté pan set over medium heat, cook the red onions in the olive oil with a pinch of salt. Sauté until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered for about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring to a gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and apples are done when they are tender through, but still holding their form.

Blue Cheese Sauce

Blue Cheese Sauce

Blue Cheese Sauce

 

2 T. clarified butter

1 shallot, minced

1 oven-roasted garlic clove, minced

1/4 C. dry white wine

2 C. heavy cream

2 C. creamy blue cheese

4 ounces cream cheese

Fresh oregano to taste

Salt and black pepper to taste

 

Sweat shallots and garlic in butter until translucent. Add wine; allow to reduce until wine is almost evaporated. Add cream and continue to reduce by 1/2 the volume. Lower heat; add cheeses and allow to melt into sauce. Season to taste. Set aside and keep warm.

Ground Beef Flautas

Ground Beef Flautas

2 lbs ground beef

1 tsp. Salt

2 T. Chili powder

2 T. Paprika

1 tsp. Cumin

1 tsp. Garlic powder or 2 cloves

1/2 diced Bell pepper

1/2 diced medium Onion

12 corn tortillas

 

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon 1 T. of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 flautas on a plate.

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

 

1 (3 lb./1.5 kilogram) pork loin, off the bone and skin removed

Salt and freshly ground black pepper

1 T. fennel seeds

2 to 3 large knobs butter

Olive oil

8 cloves garlic, skin left on

1 handful fresh rosemary, leaves picked

4 bay leaves

1 fennel bulb, sliced

1/2 (750 ml) bottle Chardonnay

 

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it’s nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine. Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

Stout Beer Gravy

Stout Beer Gravy

Stout Beer Gravy

 

2 T. bacon fat

1 C. Spanish onion, thinly sliced

1 T. oven-roasted garlic paste

2 T. clarified butter

2 T. all-purpose flour

2 C. Stout beer

2 T. whole-grain mustard

1 T. Worcestershire sauce

1 T. brown sugar

Salt and pepper to taste

 

Melt bacon fat in pan over medium-low heat. Add onions; sauté until onions begin to caramelize, about 20 minutes. Add garlic paste and butter; for about 1 minute. Stir in flour; cook until flour turns golden brown, about 2 to 4 minutes. Whisk in beer, mustard, Worcestershire sauce, sugar, salt and pepper; reduce heat and simmer until gravy thickens, about 15 minutes.

Cold Sesame Noodles

Cold Sesame Noodles

1/2 pound dried buckwheat (soba) noodles

9 T. dark sesame oil

1-inch piece fresh ginger, peeled and crushed with the side of a knife

2 garlic cloves, crushed with the side of a knife

1 red Thai bird chile, minced, seeds and all

2 T. brown sugar

1/2 C. creamy peanut butter

1/4 C. rice vinegar

1/4 C. low-sodium soy sauce

6 T. water, room temperature

1 T. chili sauce

1 T. sesame seeds, for garnish

2 green onions, thinly sliced on the diagonal

1 lime, cut into wedges, for serving

 

Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 T. of the sesame oil so they don’t stick together. Meanwhile, make the sauce. In a saucepan, heat 1/4 C. sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 T. sesame oil. Puree and refrigerate until cold. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

 

2 (8 ounce/ 225 gram) sirloin steaks

Sea salt and freshly ground black pepper

2 pak choy or bok choy (even spinach or any other greens will do)

8 T. soy sauce

1 thumb-sized piece of ginger, peeled

1 chilli, deseeded and finely chopped

1/2 a garlic clove, finely grated

1 lime, juiced

Olive oil

 

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of T. of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

1-1/2 to 2 lb. pork belly, fat side scored

Salt and ground black pepper to taste

1/4 C. Bavarian seasoning

2 onions, sliced

2 Granny Smith apples, cut into eighths

4 sprigs fresh rosemary

3 T. olive oil

1-1/2 T. white balsamic vinegar

 

Rub pork belly with salt, pepper and Bavarian seasoning: refrigerate overnight, uncovered. Preheat oven to 350 degrees F. On bottom of roasting pan, scatter onion, apples and rosemary: pour on oil and vinegar. Place pork belly on top; roast uncovered for 1 -1/2 to 2 hours, until tender and golden brown. If excessive browning occurs during cooking, cover loosely with aluminum foil. Set aside and keep warm, reserving cooking juices.

 

Cabbage

1/4 lb. bacon, diced

1 T. olive oil

1/2 C. red onions, diced small

1 head red cabbage, shredded

1 red delicious apple, diced medium

3 sprigs fresh thyme

1/2 C. white wine vinegar

1/3 C. brown sugar

1 T. whole grain mustard

Salt and pepper to taste

 

Render bacon in heavy-bottomed saucepan until lightly brown and crisp. Add olive oil and onions; cook until translucent. Add remainder of ingredients; stir until well combined. Cover and cook over low heat for about 30 minutes, or until cabbage is tender. Adjust to desired taste.

 

Spaetzle

 

2 eggs, beaten

1/2 C. milk

1-1/2 C. all-purpose flour

2 tsp. kosher salt

1/4 C. mixed chopped herbs (parsley, chives and/or dill)

1/2 C. clarified butter

 

Bring large pot of salted water to boil over medium heat. In a stainless steel or glass bowl, whisk together eggs and milk until well blended. In separate large bowl, combine flour and salt; make well in center. With a fork, gradually combine the egg mixture with flour. Mix until just combined. Stir in herbs. Place batter in colander over boiling water. Using a rubber or baker’s spatula, push batter through colander into boiling water. Boil for 2 to 3 minutes or until firm. Scoop spaetzle into ice bath to stop cooking; when cold, drain and dry. Heat butter to almost smoking; add spaetzle and sauté until lightly browned and crispy. Divide cooked pork belly into six equal portions. Portion out braised cabbage onto serving plates; top with pork. Garnish with hot spaetzle. Drizzle with small amount of cooking juice from pork.

Chinese Chicken Soup

Chinese Chicken Soup

8 ounces frozen skinned and boned chicken breasts, cut into 1″ cubes

1 T. reduced-sodium soy sauce

1/2 tsp. sugar

1/2 tsp. ground black pepper

1 C. frozen chopped onions

1 C. frozen sliced zucchini or yellow summer squash

1/2 C. frozen sliced carrots

1 tsp. dark sesame oil

6 C. frozen defatted chicken stock , thawed

8 ounces reduced-fat firm tofu, cut into 1/2″ cubes

1/2 C. minced fresh cilantro

1/3 C. chopped scallions

1 tsp. lime juice

 

In a shallow nonmetal dish, combine the chicken, soy sauce, sugar, and pepper. Toss to coat. Let stand for 10 minutes, stirring occasionally. In a Dutch oven, combine the onions, zucchini or squash, carrots, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock; bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 20 minutes. Add the chicken and marinade. Cook for 5 to 7 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube. Add the tofu, cilantro, and scallions. Cook for 1 minute, or until the tofu is hot. Add the lime juice. Stir well to combine.

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

 

7 onion, finely chopped

2 cloves garlic, chopped

2 to 4 small red chillies, crumbled

Large pinch coriander seeds, pounded

2 cloves, pounded

1/2 tsp. nutmeg, pounded

Small pinch cumin, pounded

Olive oil

4 anchovy fillets

3 ounces ripe red cherry tomatoes, washed, whole

1 lb. 4 ounces brown sugar

8 good lugs vinegar (preferably red wine)

Salt and freshly ground black pepper

 

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavour and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

Steak Marinade

Steak Marinade

Steak Marinade

 

6 scallions, white and pale green parts only, thinly sliced

2 garlic cloves, minced

1/2 C. soy sauce

Juice from 2 limes

1 T. olive oil

1 T. light brown sugar

1 tsp. hot pepper sauce

1 tsp. toasted sesame oil

2 lb. beef hanger steak

 

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat until medium-rare.

Millet Pilaf

Millet Pilaf

1 C. millet

1 1/2 C. water

1 C. chicken broth

1/4 tsp. salt

1/2 C. golden raisins

2 T. dry sherry

1 T. extra-virgin olive oil

1/3 C. natural almonds, coarsely chopped

1 1/2 tsp. chopped fresh rosemary

2 T. chopped flat-leaf parsley

 

In a medium saucepan over medium-high heat, cook the millet, stirring frequently, for 4 minutes, or until the grains are fragrant, browned in spots, and just beginning to crackle. Add the water, broth, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the millet is tender, some grains have burst, and the water has evaporated. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, in a small bowl, soak the raisins in the sherry. Heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring frequently, for 4 minutes, or until lightly toasted. Stir in the rosemary and raisins and cook, stirring, for 30 seconds. Remove from the heat. Fluff the millet with a fork. Stir in the almond mixture and sprinkle with the parsley.

Potato Salad with Sweet Sausages and Mushrooms

Potato Salad with Sweet Sausages and Mushrooms

3 pounds (16-20) small red potatoes, quartered

2 pounds sweet Italian sausages

1/2 C. dry red wine

2/3 C. plus 2 T. extra-virgin olive oil

1 pound mushrooms, sliced

1 tsp. fresh lemon juice

1 T. Original TABASCO® brand Pepper Sauce, divided

3/4 C. chopped green onions

2 T. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/3 C. dry white wine

1/3 C. chicken stock or broth

 

Place potatoes in a large saucepan and cover with water; cook over medium-high heat for 15 to 20 minutes, or until fork tender. Drain. Cool to room temperature before slicing into 1/4-inch slices. Place potatoes in a large bowl. Meanwhile, preheat oven to 350°F. Put sausages in a single layer in a baking dish and prick several times with a fork. Bake 15 minutes. Turn sausages and bake an additional 15 minutes. Add red wine to pan, turn sausages, and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to a dish and let cool. Cut into 1/2-inch slices and add to potatoes. In a large skillet, heat 2 T. of the olive oil. Add mushrooms and sauté over medium-high heat, stirring until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and 1 1/2 tsp. of the TABASCO® Sauce. Add to potato mixture along with green onions and toss lightly to mix. In a food processor or blender, combine mustard, salt, pepper, white wine, stock, and remaining 1 1/2 tsp. TABASCO® Sauce. Turn on machine and slowly add remaining 2/3 C. olive oil. Pour dressing over potato mixture and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.

Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce

Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce

Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce

1 lb. dried good quality linguine

Olive oil

4 rashers pancetta or dry-cured smoky bacon, sliced thinly

1 large clove of garlic, finely chopped

1 to 2 dried red chilli’s, crumbled

1 1/2 lb. clams

2 glasses (10 ounces) of white wine

1 good handful of parsley leaves, roughly chopped

Salt and freshly ground black pepper

 

Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (T.) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened-discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.

Smoked New York Strip Steak

Smoked New York Strip Steak

Smoked New York Strip Steak

 

6 cloves roasted garlic

1/2 C. orange juice

1/2 C. spicy mustard

1/4 C. honey

3 T. olive oil

1 tsp. thyme leaves

1 tsp. rosemary leaves

Four 1-inch-thick New York strip steaks

Salt and pepper to taste

 

Purée all marinade ingredients in food processor until smooth. Pour over steaks into resealable plastic bag; marinate for 3 to 4 hours. When ready to cook, remove steaks from bag, scraping off any residual marinade. Grill to medium-rare in smoke-filled grill environment. When just short of medium rare, remove steaks from heat; let rest 3 to 5 minutes.

Bitter Greens Salad

Bitter Greens Salad

 

4 C. (about 2 bundles) arugula leaves, coarsely chopped

1 1/2 C. (about 1 bundle) watercress leaves, coarsely chopped

1 head Radicchio lettuce, coarsely chopped

1 large lemon

Extra-virgin olive oil, to coat, 2 to 3 T.

Coarse salt and black pepper

Oil cured black olives, for garnish, optional

 

Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

 

3 large heads fennel

1 clove garlic, finely sliced

3 large knobs (T.) of butter

2 wine glasses (10 ounces) vermouth (white wine also works)

Salt and freshly ground black pepper

 

Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but it’s not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time-basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

Popunders

Popunders

Popunders

 

These custardy cups don’t achieve the same height as their lofty cousins, but in exchange they are the perfect vehicle for preserves both sweet and savory. They also reheat better and can be made in mini-muffin tins and filled. They are especially great as part of an appetizer menu, filled with savory items, such as small spoonfuls of chutney and a few crumbles of cheese.

 

Nonstick spray, for muffin pan

1 C. whole milk

2 large eggs

1 C. all-purpose flour

3/4 tsp. fine sea salt

1/4 C. jam or chutney

 

Spray a 12-C. muffin pan thoroughly with nonstick spray.  Combine the milk, eggs, flour, and salt in a blender and purée until smooth, about 30 seconds, scraping the sides down once. Divide the batter evenly in the prepared muffin  pan. Each cavity will be about a third of the way full. Place the muffin pan in a cold oven and set it to 450°F/232°C. Bake until they brown and puff up a bit, 18 to 22 minutes. Try not to open the oven too often to check them, as it slows down the baking time. They should remain concave in the center, but if they do puff all over, know that they will settle back down. Popunders (and popovers) are best served warm, so plan on serving these as soon as they come out of the oven. If you do have leftovers, they are best reheated in a toaster oven. If you’re serving them all at once, fill each concave center with about 1 tsp. of jam. If they’ve puffed more than you’d like, press the centers down with a spoon before filling. Note: For more traditional popovers with airy lift, preheat the oven prior to baking and divide the batter between just 8 muffin or popover cavities in an oiled, straight-sided muffin pan.

Garlic Shrimp and Pasta

Garlic Shrimp and Pasta

2 T. (2 turns around the pan) extra-virgin olive oil

4 to 6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

1 /2 tsp. Crushed red pepper flakes

20 oil-cured black olives, cracked away from pit and coarsely chopped

3 T. capers

1 (32-oz.) can chunky style crushed tomatoes

1 (14.5-oz.) can diced tomatoes, drained

A few grinds black pepper

1/4 C. (a couple of handfuls) flat leaf parsley, chopped

1 lb. spaghetti, cooked to al dente (with a bite)

Crusty bread, for mopping

Grated Parmigiano Reggiano or Romano, for passing, optional

 

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

 

Speedy Little Devils

Speedy Little Devils

Speedy Little Devils

18-1/4 oz. pkg. devil’s food cake mix

1/2 c. margarine, melted

3/4 c. creamy peanut butter

13-oz. jar marshmallow crème

 

Blend cake mix and margarine in a large mixing bowl: remove 1 1/2 C. mixture and set aside. Press remaining mixture into a lightly greased 13″x9″ baking pan: set aside. Mix peanut butter and marshmallow creme together: spread over cake mixture in pan. Sprinkle reserved cake mixture on top: bake at 350 degrees for 20 minutes. Cut into bars to serve. Makes one to 1-1/2 dozen.

Jam-Streaked Scones

Jam-Streaked Scones

Jam-Streaked Scones

2 C. (260 grams) all-purpose flour

1/4 C. (50 grams) granulated white sugar

2 tsp. (8 grams) baking powder

1/4 tsp. (1 gram) salt

1/2 C. (113 grams) cold unsalted butter, diced

1 large egg, lightly beaten

1 tsp. (4 grams) pure vanilla extract

1/2 C. (120 ml/grams) cream (can use half-and-half, light or heavy whipping cream)

1/4 C. (60 ml) (70 grams) jam or preserves

 

1 large egg

1 T. cream

 

Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper.   In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round.  Egg Wash: In a small bowl whisk the egg and cream. Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.) Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, garnish with a dollop of Devon cream or softly whipped cream. These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Creamy Spinach Italiano Recipe

Creamy Spinach Italiano Recipe

1 C. ricotta cheese

3/4 C. milk

2 packages (10-oz. size) frozen chopped spinach, thawed and squeezed dry

1 1/3 C. French’s French Fried Onions, divided

1/2 C. chopped roasted red peppers

1/4 C. chopped fresh basil

1/4 C. grated Parmesan cheese

1 tsp. garlic powder

1/4 tsp. salt

 

Preheat oven to 350*F. In a large bowl whisk together ricotta cheese and milk until well combined. Stir in remaining except 2/3 C. French Fried Onions. Pour mixture into greased deep- dish 9-inch pie plate. Bake for about 25 minutes until hot; stir. Sprinkle with remaining onions. Bake for 5 minutes until onions are golden.

Tomato-Cheddar Scones

Tomato-Cheddar Scones

Tomato-Cheddar Scones

2 C./240 g all-purpose flour

2 T. granulated sugar

1 T. baking powder

1/2 tsp. fine sea salt

4 T./55 g cold, unsalted butter

2 ounces/60 g shredded Cheddar cheese

1 large egg

1/2 C./120 ml milk, plus more as needed

1/2 C./120 ml Tomato Jam

 

Preheat the oven to 375°F/190°C. Line a baking sheet with parchment or a silicone baking mat.

Place the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.

Cut the butter into small pieces and add it to the bowl. Using your fingers, rub the butter into the flour mixture, until the flour mixture is pebbly with the butter. Add the shredded cheese and work that in as well. Beat the egg in a small bowl and add the milk. Gently work the wet ingredients into the dry with a fork or wooden spoon. Add more liquid, a T. at a time, as needed. You want the dough to be dry enough that you can pat it out and move it, but not so dry that it doesn’t hold together. Roll out and fill the scones using your technique of choice. Cut the scones into 8 wedges and transfer them to the lined baking sheet. Bake for 20 to 22 minutes, or until the tops are nicely browned and the scones have achieved some lift.  Recommended Preserves:  I love these with Tomato Jam, but they also work well with apple chutney or onion Jam.

 

Vanilla Zucchini Muffins

Vanilla Zucchini Muffins

2 eggs

1 C. sugar

1/2 C. oil

1 T. vanilla

2 C. shredded, unpeeled drained zucchini

2 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 C. raisins

1/2 C. chopped nuts

 

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 C. dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard.

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

Strawberry Jam Tea Cakes

1 C. unsalted butter, room temp.

3 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 C. sugar

2 tsp. finely grated orange zest

4 large eggs, separated, room temp.

1/2 C. milk

1 C. strawberry jam

Citrus Glaze

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray or brush with butter and dust with flour. Whisk together flour, baking powder and salt. With an electric mixer, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into the batter. Spoon 2 T. batter into each prepared C.. Make an indentation in the middle of each; fill with 1 T. jam. Top with an additional 2 T. batter, covering jam entirely. Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn the cakes onto wire racks and let cool completely. To finish, drizzle cakes with glaze, and let set, about 30 minutes. Glazed Cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.

 

Orange Glaze

 

1 1/2 C. powdered sugar, sifted

1/4 tsp. finely grated orange zest

3 Tbsp. fresh orange juice

 

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

Leg of Lamb with Wine Marinade

Leg of Lamb with Wine Marinade

1-1/2C. Red wine

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 T. chopped fresh parsley

2 T. olive oil

3 cloves garlic, minced

1 T. dried thyme leaves

1 tsp. salt

1 tsp. black pepper

1-1/2 pounds boneless leg of lamb, trimmed

 

Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight. Prepare grill for indirect cooking. Drain lamb; reserve marinade. Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.) Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

3 lb. firm ripe tomatoes, cored and diced (about 8 C.)

1 C. honey

300 grams granulated sugar (1 and 1/2 C.)

½ tsp. lemon zest

2 T. lemon juice

2 vanilla bean pods, split

Pinch fine sea salt

 

In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods. If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw

2 T. Onion, Very Finely Chopped

1/2 C. Sour Cream, Low Fat

1/2 C. Mayonnaise

1 T. Dijon Mustard

2 T. Lemon Juice

2 T. Dill, Fresh Chopped

2 T. Parsley, Chopped

1 1/2 lbs. Kohlrabi, peeled and shredded (about 4 C.)

2 medium Carrots, shredded

To Taste Salt & Pepper

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Optional ingredients may be added including grated horseradish, chopped bell pepper, halved cherry tomatoes, celery seed and shredded or finely sliced fennel or small flowerettes of broccoli.

Burger & Fry Sauce

Burger & Fry Sauce

Hot Burger Sauce

 

½ C. Mayo

¼ C. Ketchup

2 T. Relish

1 T. Sriracha

2 tsp. Dijon Mustard

1 tsp. garlic Powder

1 tsp. Onion Powder

¼ Sea Salt

Pinch Cayenne

 

Combine ingredients in small bowl until combined.  Spread on burgers.  Leftover sauce will keep 5 days in tightly sealed jar in fridge.

 

 

 

Fry Sauce

 

1 C. mayonnaise (could be low fat)

2 1/2 T. ketchup

1 1/2 T. honey

1 T. hot sauce

2 tsp. Cajun Seasoning

1 1/2 tsp. Worcestershire sauce

 

Combine well.

Coconut Shrimp with Pear Chutney

Coconut Shrimp with Pear Chutney

3T. unsalted butter

1pound large raw shrimp, peeled and deveined

½ C. shredded unsweetened coconut

3/4tsp. curry powder

1/2tsp. salt

 

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney. Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet. Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.

 

Pear Chutney

 

1T. vegetable oil

1jalapeño pepper, seeded and minced

1-1/2tsp. grated fresh ginger

1small shallot, minced

1medium unpeeled ripe pear, cored and diced into 1/2-inch pieces

1T. cider vinegar

1tsp. brown sugar

1/8tsp. salt

1T. water

1T. chopped green onion

 

Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 T. water. Cover; cook over low heat 15 minutes or until pear is tender. Add 1 T. water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.

 

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

 

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

 

5 chicken thighs (bone-in, skin on)

2 T. olive oil

1 tube goat cheese, sliced into 1/2″ medallions

1 T. dried parsley

1 tsp. sea salt

1/4 tsp. black pepper

 

Preheat the oven to 375°F. Place the thighs on a large baking sheet with 1″ sides. Use your fingers to gently pull the skin up from each thigh, creating a small pocket. Gently slide 1 piece under the skin of each thigh. (Eat any leftovers with crackers.) Drizzle the tops of the thighs with olive oil, then sprinkle with salt, pepper and parsley. Bake the chicken thighs for 50 to 55 minutes, or until a thermometer reads 160°F in the meatiest part of the largest thigh. The cheese should start to ooze, and the skin should be golden brown and crispy. Let the thighs rest for 10 minutes before serving. Notes: Any kind of goat cheese will do! If you have plain goat cheese, try rolling it in your own mix of scallions, fresh herbs, red pepper flakes, or even garlic powder. There are so many delicious flavor possibilities!

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Beef Tenderloin with Easy Cranberry Balsamic Sauce

1 whole beef tenderloin roast (about 4 to 5 pounds)

2 T. chopped fresh thyme

1 T. pepper

1/3 C. balsamic vinegar

3 T. finely chopped shallots

1 can (16 oz.) whole berry cranberry sauce

1/4 tsp. salt

 

Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce.

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.