One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

2 tsp. neutral vegetable oil

3 shallots chopped

1 T. (8 g) grated fresh ginger

3 T. (45 ml) wheat-free tamari

1 T. (6 g) yellow curry powder

2 tsp. ground coriander

¼ tsp. cayenne, or to taste

2 tsp. sugar

Salt and freshly ground black pepper

2 C. (475 ml) vegetable broth

1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 C.)

8 ounces (225 g) dried rice noodles

2 C. (140 g) chopped bok choy or other leafy greens

1 can (14 ounces, or 395 ml) of unsweetened coconut milk

½ C. (8 g) chopped fresh cilantro

2 scallions, chopped

Lime wedges, to serve

Sriracha or sambal oelek, to serve (optional)

 

Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed. Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

soaking and cooking the chickpeas:

3 T. + 1 tsp. salt

4 qt. water

1 lb. dried chickpeas

1 onion, peeled and halved through the core

a few sprigs thyme

1 clove garlic, smashed

1 bay leaf

for the sauté:

1/4 C. pine nuts

3 T. extra-virgin olive oil

1 clove garlic, minced or thinly sliced

4 C. cooked chickpeas, drained

nice sea salt and pepper to taste

1/3 C. thinly sliced basil or more to taste

a few T. finely minced parsley or more to taste, optional

bread for serving

 

Soaking and cooking the beans: Dissolve the 3 T. of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, garlic, bay leaf and remaining tsp. of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store chickpeas in their cooking liquid. Toast the pine nuts in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool. Making the sauté: Place the oil and chopped garlic in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add the chickpeas, and season with salt and pepper to taste. Don’t be afraid to go big on the salt—chickpeas can handle it. I started with 1 tsp. of Maldon sea salt, and then added a pinch more. Add the pine nuts and the herbs, and sauté for a few minutes or until the chickpeas are heated through and nicely coated in the oil and herbs. Serve with more salt and pepper on the side.

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

 

12 ounces (340 g) ricotta

1 large egg plus 1 yolk

1⁄4 C. plus 2 T. (88 ml) heavy cream

2 T. grated Parmigiano Reggiano

1 T. grated pecorino

1 T. grated lemon zest

2 tsp. chopped marjoram, plus more for garnish

2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins

Kosher salt and freshly ground black pepper

6 ounces (170 g) asparagus, trimmed

2 tsp. (10 ml) lemon juice

 

Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

2 1⁄2 ounces (75 g) rustic bread

3 large eggs

7 ounces (200 g) grated mild provolone

3 1⁄2 ounces (100 g) grated aged pecorino

1 3⁄4 ounces (50 g) grated Parmigiano Reggiano

Pinch of baking soda

Canola oil, for frying

 

Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour.  Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

2 skin-on turkey thigh (about 1 lb. each)

1 stalk celery, cut into 1-inch pieces

1 carrot, cut into 2-inch pieces

1 medium yellow onion, cut lengthwise into eighths

1 extra virgin olive oil

2 T. cloves garlic

2 finely chopped sage, plus 3 whole leaves

2 tsp. finely chopped rosemary, plus 1 sprig

1 T. finely chopped flat-leaf parsley, plus 2 sprigs

2 T. freshly ground black pepper

kosher salt

1⁄2 C. dry white wine

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).

Lightly season the turkey thighs all over with salt and pepper. In a large mortar, lb. the chopped parsley, chopped rosemary, and chopped sage until crushed. Add the garlic and 1/2 T. salt, and lb. until a paste begins to form. Mix in the olive oil. Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure. Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 C. of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil, and roast in the oven for 20 minutes. Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil. Heat the broiler to high and return the vegetables to the oven. Broil until the vegetables are nicely browned and remove. Transfer the veggies to a platter with a slotted spoon. Strain the juices through a fine-mesh sieve into a serving bowl. Remove the kitchen string from the turkey thighs and carve into slices. Transfer to the platter with the veggies and drizzle with some of the pan juices. Serve the remaining sauce on the side.

Limoncello

Limoncello

Limoncello

10 large lemons

4 C. (946 ml) 100 proof grain vodka

4 C. (946 ml) water

3 3⁄4 C. granulated sugar

 

Peel the lemons, making sure not to get any of the white pith (reserve the remainder of the lemons

for another use). In a large airtight container, combine the vodka and lemon peel, cover, and let the

flavors infuse for 5 days. In a 3-quart pan, add the water and the sugar and bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let cool completely. Add the simple syrup to the infused alcohol and then set aside for 2 more days. Strain the mixture

through a fine-mesh sieve into a clean glass bottle and discard the lemon zest. Serve chilled.

Asian Roasted Rutabaga “Fries”

Asian Roasted Rutabaga “Fries”

1 small rutabaga (1 1/4 pounds), peeled 

2 T. honey 

1 T. hoisin sauce 

1 1/2 tsp. grated fresh ginger 

1 tsp. toasted sesame oil 

1/2 tsp. red wine vinegar 

1/4 tsp. five-spice powder or ground cinnamon 

 

Preheat the oven to 400ºF. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray. Slice the rutabaga 1/2″ thick. Cut into 1/2″-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and fivespice powder or cinnamon. Gently toss in the rutabaga until evenly coated. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.

 

Yield: 4 servings

Calories: 100

Fat: 2g

Fiber: 4g

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Zest of 1 lemon, plus 3 tbsp. juice

1 1⁄2 tsp. Dijon mustard

1 tsp. honey

Kosher salt and freshly ground black pepper, to taste

3 tbsp. olive oil

1⁄4 C. Castelvetrano olives, pitted and roughly chopped

6 oz. dandelion greens, trimmed

4 oz. puntarelle or regular chicory, trimmed

1⁄2 tsp. bee pollen

 

Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen.

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.