Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

 

1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs

3 bay leaves

5 sprigs thyme, woody stems removed, minced finely

25-30 sage leaves

1-2 small turnips

2 carrots

1-2 red potatoes

1/2 tsp freshly ground black pepper

3 T.  cooking oil

1 portion finely crumbled lembas, or 3 T.  flour

About 4 cups chicken broth

salt, to taste

 

Remove the giblets from the rabbit and mince very finely, then set aside. Cut up the rabbit with a sharp knife (more detailed instruction here). Remove the forelegs, which are not attached to the body by bone. Remove the hindlegs at the pelvis joint by first snapping the ball-and-socket joint backwards. Chop along the spine to separate the two halves of the rib cage, then chop each side into thirds. Peel the carrots and slice into half-inch rounds. Peel the potatoes and turnips and chop into half-inch chunks.  In a dutch oven, heat the cooking oil over medium-high heat. Working 3-4 pieces at a time, brown both sides of each rabbit piece and set aside. Brown the carrot, turnip and potato in the remaining oil. Don’t stir too much – you want to form a golden crust. Bring the heat down to medium, then sprinkle the flour over the vegetables. Toss well to mix the flour and residual oil together. Cook for 1-2 minutes, or until the flour turns a dark blonde color. Pour in 1 cup of the chicken broth, and scrape the bottom of the pan to loosen the flavorful brown fond. Stir in the thyme, sage, bay leaves and pepper, then return the rabbit to the pot. Top up with additional chicken stock until everything is covered. Bring the stew to a boil, then lower to a simmer. Cover and cook for 60-90 minutes, or until the meat is tender. Stir in the finely minced giblets and cook for 2 -3 minutes more. Taste for salt and fish out the bay leaves before serving.

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

 

1 and 1/4 tsp brown mustard powder

1 tsp ground juniper berries

3-4 dashes of cayenne pepper

1 and 1/4 tsp ground sumac or lemon zest

1 tsp ground ginger

2 tsp kosher salt

 

1 and 1/2 lb fingerling potatoes

2 and 1/2 T. malt vinegar

4 T. unsalted butter

3 tsp spice blend

2 and 1/2 T. dried chives

kosher salt

 

Combine the ingredients for the spice blend together in a separate dish and set aside. Prepare and measure your other ingredients and slice the potatoes in half lengthwise. Add the potatoes, malt vinegar, a pinch of kosher salt, and half of the butter to the skillet and cover with cold water. Set the skillet over a medium-high flame and set a timer for 20-25 minutes. Raise the heat to high and boil another 15-20 minutes until the pan is almost dry except for a butterfat sheen. Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet. Cook for 5 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm. Once the skillet is empty, add the remaining butter to the pan. Once melted, stir in three tsp. of the spice blend and the dried chives. Then stir in the potatoes to coat and remove immediately. Dust the finished potatoes with kosher or sea salt before serving. This recipe makes enough spice blend for two batches, so reserve and store the remaining spices for another time.

Nutter Butter Pie

Nutter Butter Pie

Nutter Butter Pie

 

1 pint heavy whipping cream

2 T. s. powdered sugar

1 tsp. cream of tartar

16 oz. peanut butter

16 oz. cream cheese frosting

1 nine-inch pie shell, par-baked

4 T. s. chopped chocolate

Nutter Butter cookies for garnish and snacking

 

Whip cream, powdered sugar, and cream of tartar to stiff peaks. Set aside. In another bowl, combine peanut butter and cream cheese frosting until incorporated. Fold in whipped cream mix. Fill pie shell. Sprinkle chocolate and crumble some of the cookies over top and garnish with whole cookies. Refrigerate until chilled. When ready to serve, slice and plate, and let sit at room temperature for a few minutes before serving.

Strawberry-Lemon Bars

Strawberry-Lemon Bars

Strawberry-Lemon Bars

 

¾ cup butter, softened to room temperature

½ cup confectioners’ sugar

2 cups all-purpose flour

¼ tsp. salt

 

1 cup fresh lemon juice

3 T. lemon zest

¾ cup chopped fresh strawberries

1 ¾ cups granulated sugar

6 large eggs

 

½ cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

 

Confectioners’ sugar

Chopped strawberries

Pinch of sugar

Fresh mint leaves

 

Preheat oven to 325°F. Spray the bottom and sides of a 9-by-13-inch pan lightly with cooking spray. Take a sheet of parchment paper longer than the pan and press it lengthwise onto the bottom. Crumpling the paper and smoothing it out before fitting it into the pan can help. There should be enough parchment hanging over the edges to easily lift the dessert from the pan. Make the crust: Using a stand mixer or a medium bowl and a hand mixer, cream the butter and sugar together until fluffy. Add flour and salt, and mix just until the dough comes together. Scoop the mixture into the pan and gently press it into an even layer. (A little flour on your fingers helps.) Bake for 25 to 30 minutes, just until it turns golden brown. Set the crust aside to cool. Reduce oven to 300°F. Make the filling: Combine lemon juice, zest, strawberries, and sugar in a blender and blend until smooth. Add an egg, blend until smooth, then repeat with each egg, making sure each is incorporated before you add the next. Add flour, baking powder, and salt, and blend until smooth. Pour the filling onto the shortbread crust and bake for about 40 minutes or until the center of the filling is set. Cool completely, then chill in the refrigerator for at least 4 hours. To serve: Use the parchment to lift the dessert onto a cutting board. Using a sharp knife (and a ruler if you really want to be precise), cut into 12 or 24 squares and arrange the bars on a platter. Dust with confectioners’ sugar. Toss chopped berries in a small amount of sugar. Garnish each bar with chopped berries and mint leaves.

I Love You, Tri-Color

I Love You, Tri-Color

I Love You, Tri-Color

 

2 avocados

2 fresh mozzarella balls

2 tomatoes

heart-shaped cookie cutter

4 T. olive oil

3 T. balsamic glaze

sprinkle of sea salt

pinch of pepper

 

Cut the avocado into thin slices. Flatten the avocado as much as possible, with equal spacing between the slices. Use the heart-shaped cutter to make the fanned-out avo hearts. Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato. Chop up all the ‘leftovers’ and place them at the bottom of your platter. Top with the hearts. Mix together the olive oil, balsamic glaze, salt and pepper. Pour the dressing over the salad.

Shoestring Onion Rings

Shoestring Onion Rings

Shoestring Onion Rings

 

2 lb. yellow onions

4 cups whole-fat buttermilk

2 T. hot sauce, preferably Original Louisiana Hot Sauce

Canola oil or peanut oil, for frying

2 cups all-purpose flour, plus more for dusting

2 cups cornstarch

1½ tsp. kosher salt

¼ tsp. finely ground black pepper

⅛ tsp. cayenne pepper

 

Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about ⅛-inch thick or use a Japanese mandoline to thinly slice them. You want the onion slices to be long and a consistent size. Place the sliced onions in a container and cover them with the buttermilk and hot sauce, then weigh down the onions with a plate to submerge them and let marinate in the refrigerator for 6 to 8 hours or up to overnight. Prepare a tabletop fryer with oil and heat to 350°F. Alternatively, fill a large heavy-bottomed pot with 4 inches of oil and heat the oil over medium-high heat to 350°F. Remove the onions from the refrigerator. In a large colander fitted with a bowl underneath it, strain the onions and reserve the buttermilk for double dredging. In a medium bowl, mix together the flour, cornstarch, 1 tsp. of the salt, the black pepper, and the cayenne. Now it’s time to double-batter the onion rings. Place half the onions in the flour mixture and dredge well. Put the dredged rings aside on a lightly floured sheet pan. Repeat with the rest of the onions. Now dredge the onions again, first in the reserved buttermilk and then again in the flour, and return them to the floured sheet pan.  Be sure that all the onions have taken on enough flour. If you see some spots where flour has flaked off, pass the onion back through the flour mixture, really patting the flour onto the onion. Working in small batches, add the onions to the hot oil and fry until browned and crispy, 4 to 5 minutes. Use the fryer onion basket or a spider to transfer the fried onions to a bowl.  Immediately toss with the remaining ½ tsp. salt. Let the oil come back to temperature before you add another batch. Consume immediately.

Fancy Sugar Cubes

Fancy Sugar Cubes

Fancy Sugar Cubes

 

plastic candy or bon bon mold

 

plain sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp water

 

lemon sugar cubes

 

1/2 cup plain granulated table sugar

rind from 1/2 lemon, I use a serrated vegetable peeler to thinly peel the rid off, just the yellow, not the bitter white part

 

rose sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp rosewater

touch of gel paste food coloring, optional

 

For the plain sugar cubes, put the sugar into the bowl of a small food processor and add the water. Process until the sugar is uniformly moist, this will just take about 30 seconds. For the lemon sugar, put the sugar into your processor. Add the lemon rind and process until the rind is completely incorporated into the sugar and it is a pale yellow. I give the small machine a little shake now and then to redistribute everything. You don’t need the water for this one because the rind adds the moisture. For the rose sugar cubes, process the sugar with the rose water. Spoon the moist sugar into plastic molds and press in firmly. Use the pads of your fingers to really make sure you’ve packed it in. The processor will have ‘fluffed up’ the sugar which is why you need to pack it down. To invert the mold you can either do it directly onto a flat surface like your counter top, or you can place something firm and flat over the mold, and invert the mold and the surface together, Gently lift the mold so you don’t disturb the delicate impressions. Let them sit for at least 30 minutes, or up to an hour. They will be firm enough to handle and even stack, carefully.  Plain sugar cubes will last indefinitely. Flavored sugar cubes should be used asap. Check the post for further details, photos, and tips. Notes: If you are having trouble with your sugar cubes not holding together when you un-mold them you can increase the moisture by a small amount. Make sure you have packed them into the mold firmly.

Ostara Cakes

Ostara Cakes

Ostara Cakes

 

¾ Cup All-Purpose Flour

¾ Tsp Baking Soda

A Dash of Salt

One Egg

1/3 Cup Sugar

3 T. Honey

Zest and Juice of One Lemon (Juice should be about ¼ cup)

6 T. Unsalted Butter

¼ Cup Milk

1 T. Rosemary

¼ Cup Powdered Sugar (give or take a few T.).

 

Preheat your oven to 350 F and oil/butter three ramekins. Set aside. Whisk together honey, lemon zest, sugar, and butter (melted). Once combined, crack and whisk in the egg, followed by the ¼ Cup of milk and half your lemon juice. In a separate bowl, sift together the flour, baking soda, and salt. Stir in the rosemary.  Make a well in the middle of the dry ingredients and pour your wet mixture into the center. Gently fold to combine. Equally divide the batter among the ramekins. Before placing in the oven, hold your hands above the ramekins and recite the following: I imbue these cakes with the energy of new beginnings. May I grow and flourish. May I nurture nature as it has nurtured me. Place the cakes in the oven for 20 minutes at 350 F. While the cakes bake, whisk together the powdered sugar and the remaining lemon juice. This will be your glaze.  Once the cakes have baked through, remove them from the ramekins and coat in the glaze as well as a drizzle of honey.

Applejack Rabbit

Applejack Rabbit

Applejack Rabbit

 

2 oz. apple brandy, such as Laird’s Bottled in Bond

¾ oz. freshly squeezed lemon juice

¾ oz. freshly squeezed orange juice

½ oz. maple syrup, preferably Grade B

 

Fill a cocktail shaker halfway with ice. Add all ingredients and shake until well-chilled. Strain into a cocktail glass.

Quick and Savory Southern Mussels

Quick and Savory Southern Mussels

Quick and Savory Mussels

 

½ can coconut milk

1 oz. cilantro, chopped

1 T. butter

½ tsp. garlic, chopped

½ tsp. fresh ginger, grated

2 cups fish broth or clam juice

½ cup shallots, chopped

1–2 kafir lime leaves (optional; could substitute ½ tsp. of a combination of lemon and lime zests)

2 lb. mussels, rinsed

 

Mix all ingredients besides mussels in a lidded sauté pan over medium-high heat. Add mussels, cover with lid, and simmer until all mussels open up (this happens quickly—just a few minutes).

Day-Old Croissant and Sausage “Bread Pudding”

Day-Old Croissant and Sausage “Bread Pudding”

Day-Old Croissant and Sausage “Bread Pudding

 

8 cups torn or cubed 1- or 2-day-old croissants

2 T. olive oil

12 oz. spicy breakfast sausage, crumbled, or smoked link sausage, thinly sliced

1½ cups finely diced yellow onion

¾ cup diced celery

1 T. minced garlic

10 eggs

2½ cups milk

1 cup heavy cream

½ cup butter, melted

½ cup chopped fresh chives

½ cup chopped fresh parsley

1 tsp. salt

2 tsp. black pepper

½ cup grated Parmesan

½ cup grated cheddar

 

Preheat the oven to 350°F. Spray a 9-by-13-inch disposable aluminum pan (or a glass or metal pan) with nonstick cooking spray or wipe it with vegetable oil or melted butter. Put the croissants in a large bowl and set aside. Heat the oil in a large skillet over medium heat until it begins to shimmer. Add the sausage and brown until almost fully cooked. Remove from the pan and set aside. Add the onion, celery, and garlic and sauté until the onion is transparent. Remove from the pan and cool slightly. Pour off and reserve the oil and sausage fat as well. Whisk together the eggs, milk, cream, butter, chives, parsley, salt, and pepper in a large bowl. Pour over the croissant pieces and blend well. Stir in the sausage, vegetables, and reserved oil. Pour into the prepared dish, cover with aluminum foil, and bake for 30 minutes, or until the pudding is set up in the middle. Turn the oven to broil. Uncover, sprinkle with the Parmesan and cheddar, and place under the broiler until the cheese is browned. Serve hot.

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

 

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

 

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

 

1 cup blueberries, frozen and thawed

Pie shell

4 T. butter, softened

1/2 cup buttermilk

3/4 tsp. vanilla

3 large eggs

1/2 cup flour

1/8 tsp. salt

2 cups sugar

 

Preheat oven to 325 degrees. Pour blueberries into the prepared pie shell. Then, combine butter, buttermilk, vanilla, and eggs in a stand mixer or by hand until the butter is broken into nickel-sized chunks. Combine flour, salt, and sugar in a separate bowl, and then add to the wet ingredients. Stir the mixture and pour it over the blueberries. Bake for 50-60 minutes, or until golden brown and cooked through.

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

 

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

 

For the greens:  Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

 

For Holly Hill Inn’s Bacon Jam:

 

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

 

1 cup self-rising flour

1 cup fine yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

1/2 T. sugar

2/3 cup buttermilk

1/3 cup water

Scant 1/4 cup bacon fat

1/3 cup crème fraîche (or sour cream)

2 eggs

1/3 cup scallions, thinly sliced

1/4 cup crisp bacon, finely chopped

Canola oil, combined with some bacon fat if desired

 

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. In another small bowl, combine buttermilk, water, bacon fat, and crème fraîche or sour cream. Blend well. Add eggs, and mix until just combined. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Spruce Shortbread

Spruce Shortbread

Spruce Shortbread

 

The trick to making shortbread is processing the dough just long enough so that it can be rolled out but still appears a little crumbly in the bowl. If you process the dough until it forms a ball or sticks together in the processor, the cookies will spread out on the baking sheet and their texture will suffer.

 

1/4 cup fresh spruce tips

1/4 cup sugar

1 cup flour

1/2 cup butter (1 stick)

 

Preheat the oven to 300°F. Process the spruce tips and sugar until the spruce tips are finely chopped. Add the flour and process in bursts to mix well, being sure to scrape out any sugar or spruce tips trapped in the corners of the food processor bowl. Cut the butter into 1/2” chunks, add to the processor bowl, and process until the butter is evenly distributed and the dough holds together when pinched. Dump the dough onto parchment paper and form into an evenly thick rectangle. Roll out with a lightly floured rolling pin until the rectangle is 6”x 8”. Using a straight edge as a guide, cut the rectangle into 1” crosswise strips and then in half lengthwise to form 16 1”x 3” cookies. Prick each cookie 5 times with the tines of a fork. Carefully place on a parchment paper lined baking sheet. Bake in the preheated oven for 23 – 26 minutes, or until the cookies are set and just starting to turn golden (not browned). Let cookies cool before serving. Store in an airtight container.

Air Fryer Egg Toast

Air Fryer Egg Toast

Air Fryer Egg Toast

 

2 large eggs

2 slices bread

2 T.  butter

salt and pepper to taste

 

Line air fryer with parchment paper liners or spray with cooking spray. Butter bread slices and, using a glass, make an indent in the center of the bread. I actually made two indentations with the glass to make enough room for the egg. Place the bread slices into the air fryer basket. Crack the egg into the center of each slice of bread. It is ok if a little egg white goes beyond the indent. Sprinkle salt and pepper on top. (Add a sprinkle of shredded cheese if you’d like!) Air Fry at 320°F for 8 minutes for a runny yolk. If you want a little harder egg yolk you may need to add 1-2 extra minutes cooking time. Remove toast with a spatula and serve with sausage or bacon and a side of fresh fruit or cereal.

Pink Pine Needle Tea

Pink Pine Needle Tea

Pink Pine Needle Tea

 

2 cups water

2 T.  (11g) snipped pine needles

¾ cup (90g) wild blueberries, fresh or frozen

2 tsp. freshly squeezed lemon juice

2 tsp. honey, or to taste

 

Combine the water, pine needles, and wild blueberries in a small saucepan over high heat. Bring to a simmer, cover, then reduce the heat to low to maintain a simmer for 15 minutes. Remove the pan from the heat and stir in the lemon juice and honey. Make sure the honey is completely dissolved. Set a strainer over your serving mugs and pour the tea through the strainer. Enjoy!

Sheet Pan Breakfast

Sheet Pan Breakfast

Sheet Pan Breakfast

 

1 package Simply Potatoes Shredded Hash Browns

3 T. olive oil

1 ½ tsp. Italian seasoning blend – OR Southwest seasoning blend

salt and pepper – to taste

1 cup shredded cheddar cheese – or Monterey Jack cheese

6-8 breakfast sausage links

6 large eggs

chopped green onions, parsley, thyme, or cilantro

 

Preheat oven to 425 degrees. Arrange the hash browns on a greased baking sheet. Drizzle with olive oil, then sprinkle with Italian or Southwest blend seasonings and salt and pepper to taste, toss to combine. Mix the spices around onto the hash browns. Gently push the hash browns onto one half of the sheet pan so that the other half is empty. Bake these alone for 10 minutes. Add sausage links to the pan and bake for 15-20 minutes. Crack the eggs and add them one at a a time to the empty area of the baking sheet. Do not touch them. Sprinkle cheese over the hash browns. Carefully transfer the pan back to the oven and bake for another 10 minutes or until the sausages are done and egg yolks are cooked to your preference. Season eggs with salt and pepper and garnish everything with fresh herbs of choice. Serve immediately.

Mulberry Honey Cake

Mulberry Honey Cake

Mulberry Honey Cake

 

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 stick (4 T. ) unsalted butter

1/2 cup sugar

1 T.  honey

1/2 tsp pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh mulberries, stems removed*

1 1/2 T.  sugar

 

Preheat oven to 400°F. Grease and flour a 9-inch springform pan. (You can use a normal cake pan, but it comes out of a springform more easily.) Mix the flour, baking powder, baking soda, salt and cinnamon. Beat butter and 1/2 cup sugar with an electric mixer until pale and fluffy, about 2 minutes. Add honey and vanilla, then egg and beat well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Pour the batter into the pan and smooth the top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 T.  sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan at least 10 minutes, then remove from the pan. (If you’re using a springform pan, you can let it cool all the way in the pan.) * Mulberries have a short little skinny stem that’s hard to remove without mashing the fruit. It’s too tough to leave on and it doesn’t just pull out like a raspberry; you have to kinda pinch it off with your fingernails. It’s rather a pain in the ass to pinch off all those little stems. This cake is worth it the trouble.

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

 

2 large ribeye or sirloin steaks about 1 1/2 inches thick, room temperature

1 pound baby yellow potatoes halved

1 pound fresh green beans trimmed

2 T.  avocado oil

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

Garlic butter:

¼ cup salted butter softened to room temperature

1 garlic clove minced

1 ½ tsp. grated Parmesan cheese

1 tsp. fresh chopped chives

¼ tsp. fresh chopped parsley

 

Preheat oven to 375­°F and grease a large baking sheet. If you haven’t already, move 2 large ribeye or sirloin steaks to the counter to allow them to come to room temperature. Place 1 pound baby yellow potatoes and 1 pound fresh green beans on the baking sheet, and toss with 2 T.  avocado oil. In a small bowl, combine the 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. salt, and ¼ tsp. black pepper. Reserve 1 tsp. of the mixture, then sprinkle the remaining seasoning over the top of the vegetables. Roast the vegetables in the oven for 25 minutes. Remove from the oven and turn and stir the vegetables on the pan. Push the vegetables (carefully) to one side of the baking sheet to make room for the steaks. While the vegetables cook, combine all garlic butter ingredients in a small bowl and set aside.  Place the steaks on the baking sheet and sprinkle them with the 1 tsp. reserved seasoning. Broil for 3-4 minutes, then remove from the oven. Cover the vegetable portion of the sheet pan with aluminum foil, flip the steaks, and broil for another 3-4 minutes. Remove the baking sheet from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminum foil and allow to rest for about 10 minutes. Serve!  This yields medium-rare steaks. Add 2 more minutes of broil time for medium steaks. Bringing the steaks to room temperature is essential to making sure they are tender when baked in the oven. Do not put cold steaks into the oven! You can use sirloin steaks or ribeye steaks for this recipe. The ribeyes are much more tender, but the sirloin steaks are a more budget-friendly option and turn out pretty tender and juicy.

Honeymoon Glow Smoothie

Honeymoon Glow Smoothie

Honeymoon Glow Smoothie

 

1/2 small roasted beet

Heaping 1/2 cup fresh pineapple chunks

1 cup non-dairy milk (I like coconut milk for this smoothie)

small handful macadamia nuts (or 4-5 Brazil nuts)

1-2 dates, depending on your desired sweetness

1/2 tsp maca root

1 tsp organic vanilla extract (optional)

 

Combine all ingredients in a high powered blender and process until smooth. Serve immediately. Feeling inspired yet? Me too. I can’t wait for the next time I’m called back to magical Hawaii; until then, these Hawaiian beauty secrets infuse my regular routine with a dose of tropical delight.

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

 

2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 T.  lemon about 1 lemon

1 tsp. lemon zest

3 T.  olive oil

1 tsp. honey or maple syrup

2 tsp. sea salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 cup cherry tomatoes cut in half

1/2 red bell pepper cut into 1″ chunks

1/3 cup chopped carrots

1/2 orange bell pepper cut into 1″ chunks

1/3 yellow bell pepper cut into 1″ chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes cut in half

1/2 cup purple baby potatoes cut in half

1/2 cup radish

 

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did – if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 tsp. for topping chicken at the end). Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is – I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade. Serve hot with your favorite side

The Downtowner Sandwich

The Downtowner Sandwich

The Downtowner Sandwich

 

1 6 inch sub sandwich loaf, I buy the 12-inch loafs from Sam’s Club and cut in half

4 T. softened cream cheese, I use the spreadable tub

¼ tsp. dill

4-5 thin slices Turkey Breast, adapt to your preference

2 slices Swiss or Provolone cheese

2 T. cranberry sauce

½ avocado, sliced thinly

½ cup shredded lettuce

 

Cut sub sandwich loaf in half length wise to create a top and bottom half of sandwich. Spread about 2 T. of cream cheese on the inside of each sandwich half. Sprinkle the top of the cream cheese lightly with dill. Place turkey slices on bottom half of sandwich and place the two slices of cheese over the top of turkey. Place sandwich halves on microwave safe plate and microwave the sandwich halves for about 30 seconds or until cheese begins to melt. Smear cranberry sauce over the top half of sandwich. Place avocado slices over to top of the cranberry sauce. Next place shredded lettuce evenly over the top of the avocado. Place the two sandwich halves together and enjoy!

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

 

6 pieces of chicken, salt and peppered (I used thighs)

3 T.  olive oil

¼ cup butter

16 ounces sliced mushrooms

2 T.  minced garlic

3 tsp. thyme

1½ tsp. rosemary

1 tsp. salt

¼ tsp. pepper

1 cup chicken broth

2 cups heavy cream

 

Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet clean with a paper towel. Melt butter over medium high heat and add mushrooms. Cook for about 5 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for another minute. Add chicken broth and heavy cream and bring to a boil.

Lower heat to medium low and add chicken back in. Cook for about 20 minutes. Chicken should reach and internal temperature of 165 degrees F. Serve

Crispy Rice Cakes

Crispy Rice Cakes

Crispy Rice Cakes

 

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T.  sesame oil

4-5 T.  hot water

Kosher salt to taste

1 T.  toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T.  tamari

2 tsp. finely chopped green onion

 

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

 

10 corn tortillas

1/2 C coconut oil (or avocado oil)

1/2 C coconut shortening

Fine salt (not kosher salt)

2 T Lime juice (fresh-squeezed or bottled)

 

Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried. Serve warm. Enjoy!

Oregon Stuffing

Oregon Stuffing

Oregon Stuffing

 

8 cups 1/2-inch sourdough bread cubes (can leave the crust on)

1/2 cup hazelnuts filberts

4 thick bacon strips (about 6 oz.)

2 T. unsalted butter

1 yellow onion, diced

2 celery stalks, diced

1 tart apple (such as Granny Smith), peeled, cored and diced

2 T. chopped fresh sage

2 T. chopped flat-leaf parsley

1 T. chopped fresh tarragon

1/3 cup dried blueberries

Seasoned salt and fresh-ground black pepper to taste

1 cup medium-bodied Oregon beer, not too hoppy (such as Widmer pale ale)

1 cup low-sodium chicken broth

2 eggs, lightly beaten

Seasoned salt and fresh-ground black pepper to taste

Olive oil

 

Preheat oven to 300 F. Spread the bread cubes evenly on a baking sheet. Bake in the oven for about 12 minutes. Remove from oven and set on the counter to cool and continuing drying out. Increase oven temperature to 350 F. Heat a medium frying pan over medium-low heat. Toast the filberts until they are fragrant and starting to brown. Remove nuts from pan, pour onto a kitchen towel, fold towel over nuts and rub to remove skins. (note: because the skins won’t come off of all the nuts, I usually toast about twice as much as I need and save the nuts with the skins for another use, such as snacking.) Heat a large frying pan over medium heat. Cook the bacon until browned and crisp. Remove from pan and chop into bits. Remove residual bacon fat from pan. Melt butter in the pan. Add onion, celery and apple, and sauté until softened, about 10 minutes. Set aside. In a large bowl, combine dried bread cubes, filberts, onions, celery, apples, herbs, blueberries, seasoned salt and pepper. Pour beaten eggs, beer and chicken broth over mixture. Stir to evenly coat all ingredients. Transfer to a lightly oiled 9 X 13 baking dish. Bake for about 40-45 minutes, stirring every 15 minutes until the mixture is cooked through (internal temperature of 165 F) and lightly browned on top.

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

 

1 T.  olive oil

1 pound Italian sausage, casing removed

2 tsp. minced garlic

4 cups marinara sauce

16 oz. uncooked pasta, sauce as penne, rigatoni or cavatappi

Mini mozzarella balls, for serving

Parmesan cheese, for serving

Fresh basil, for serving

 

In a large pot set over medium-low heat, add the olive oil then add the sausage and cook it, breaking it apart into pieces, until it is no longer pink. Add the garlic and cook, stirring, until it is golden brown, 2 to 3 minutes.  Add the marinara sauce, stirring to combine, then stir in 2 cups of water and the pasta.  Bring the mixture to a boil, reduce it to a simmer then cover the pot and continue cooking until the pasta is al dente, 12 to 15 minutes.  Serve the pasta topped with Parmesan cheese and fresh basil.

Peruvian Seco de Carne

Peruvian Seco de Carne

Peruvian Seco de Carne

 

1 1/2 pounds stew meat (such as ground chuck) , cut into 1-inch cubes

kosher salt

Olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ground cumin

1 1/2 tsp. ground pepper

1 tsp. ground paprika

1 large bunch cilantro, leaves picked and stems discarded

3 serrano peppers, deseeded and chopped

1 1/2 C. beef or chicken stock, (homemade chicken stock or store-bought), divided

1 C. lager beer , (like Heineken or Beck’s)

4 small potatoes, cubed

4 small winter squash, cubed

 

Preheat oven to 325F. Sprinkle the cubes of meat liberally with salt. In a large pot, add 2 T. of olive oil and heat over medium heat. When the oil is hot, add the meat in one layer, being sure to not overcrowd the pot (you may have to brown the meat in 2 batches – I did!). Cook meat on both sides for about 30 seconds or so. Remove the meat from the pan and transfer it to a bowl. Set aside. To the jar of a blender, add the cilantro leaves, 3 chopped serrano peppers and 1/4 C. of chicken stock. Blend until smooth – the mixture will resemble a pesto. Set aside. In the same pot, add 2 T. of olive oil and add the onions; cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, an additional minute. Stir in the cumin, pepper, paprika and 1 tsp. of salt. (Note: If you’re not using low-sodium chicken broth, I’d recommend adding 1/2 tsp. of salt.) Pour in the beer and deglaze the bottom of the pot, scraping the brown bits as the beer foams up and steams. Add the meat and its juice back to the pot (it will release some juice as it sits), along with the cilantro mixture and remaining 1 1/4 C. of chicken stock. Cover the pot with its lid and transfer it to the oven. Allow to gently simmer for 1 1/2-2 hours, until the meat is tender. Check on it at the 1 hour mark and add any additional chicken stock if liquid is running low (I added about 1/2 C. over 2 hours). At the 1 1/2 hour mark, check the meat – depending on the quality of meat, it might still be tough. If needed, cook for an additional hour, adding any liquid if necessary. Fold in the potatoes and squash. Cook for an additional 30 minutes, until potatoes are tender. Before serving, adjust salt and pepper to taste. Serve over a bed of warm rice, couscous or quinoa. Garnish with a sprinkling of cilantro.

Sweet and Sour Roast Pork Tenderloin

Sweet and Sour Roast Pork Tenderloin

Sweet and Sour Roast Pork Tenderloin

 

1 (1-pound) Pork Tenderloin

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 T.  vegetable oil

1/2 cup Thai sweet chili sauce (or other sweet and sour sauce)

 

Place a skillet or ovenproof sauté pan on the center rack in the oven then preheat the oven to 450°F. While the pan and oven heat up, trim any excess fat from the tenderloin and dry it thoroughly. Sprinkle it on all sides with the garlic powder, salt and pepper. Once the pan has been in the oven for 10 minutes, carefully remove it. Add the oil, swirling it to coat the entire bottom of the pan, then place the seasoned pork tenderloin in the pan. (If it’s too long, you can curve it slightly, but once you place it in the pan, don’t move it around because you want to get a good sear.) Return the pan to the oven and roast the pork for 10 minutes. Flip the pork once, reduce the oven to 400°F, and roast the pork for an additional 10 to 15 minutes or until it reaches an internal temperature of 145°F. Remove the pork from the oven, transfer it to a cutting board and brush it generously with the sweet chili sauce. (You can also reserve additional sauce for dipping.) Tent the pork tenderloin with foil and let it rest for 5 to 7 minutes before slicing and serving.

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

 

1 pound homemade or store-bought pizza dough

1 cup shredded rotisserie chicken

1/3 cup mini pepperoni

1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach

2/3 cup shredded mozzarella cheese

1 cup homemade or store-bought marinara sauce, divided

1 large egg

1 T.  whole milk

1/4 cup shredded Parmesan cheese

1/2 tsp. pizza seasoning or dried oregano

 

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

Pineapple Lemon Verbena Lemonade

Pineapple Lemon Verbena Lemonade

Pineapple Lemon Verbena Lemonade

 

2 ½ pound peeled, cored and chopped fresh pineapple

2 cup freshly squeezed lemon juice

1 ½ cup granulated sugar (or less to taste, depending on sweetness of pineapple)

40 large lemon verbena leaves

4 cup water

 

Place the chopped pineapple, lemon juice, sugar, lemon verbena leaves in the jar of a large blender. Put the lid on and pulse the mixture 10 or 12 times, then run the blender until the mixture is smooth. Work in batches if necessary.  Strain the mixture through a fine-mesh sieve and into a 2‑quart or larger pitcher, pressing the solids through with the back of a spoon. You should have at least 4 cups liquid. Pour in the water and stir to combine. Serve in glasses filled with ice cubes, garnished with lemon verbena sprigs

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

 

8–10 ounce Chanterelle mushrooms

4 large eggs

2 T.  extra-virgin olive oil

sea salt (as needed)

1–2 clove garlic (peeled and minced)

¼ cup chopped flat leaf parsley

freshly cracked black pepper

1 T.  unsalted butter (at room temperature, divided)

2 slice rustic bread (toasted and buttered)

 

Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It’s a small detail but tearing as opposed to slicing lets the heat get to a lot more edges of the mushroom creating a more interesting texture. Set aside. Crack eggs into a medium bowl and add a pinch of sea salt. Use a whisk to whip the eggs until uniformly pale yellow in color, about 30 seconds. Set aside. Heat a 12-inch sauté pan with a lid over medium-high heat add olive oil and swirl the pan to completely coat the bottom. Lay the torn chanterelles in as close to a single layer as possible. Let them cook undisturbed until they begin to brown at the edges, about 3 minutes. Stir, then cook undisturbed for another 2 to 3 minutes until golden brown. Stir in the garlic, parsley, and a few grinds of black pepper, and cook, stirring, another minute or so until the garlic is fragrant. Remove from heat add 2 T.  butter and stir until melted. Cover and set aside in a warm place. Melt the remaining 1 T.  butter in an 8‑inch nonstick slope-sided skillet set over medium-low heat. When the butter is completely melted and beginning to foam pour the eggs into the center of the skillet and cook, without stirring, until a thin layer of cooked egg appears around the edge of the skillet. Then, using a small rubber spatula scrape the cooked edges of the eggs around the circumference of the skillet then use the spatula to loosen the eggs in the center. Keep the eggs moving constantly until creamy. Cut any thick curds that form with the spatula. Do not stop stirring, or leave the skillet’s side for more than a few seconds. I like to remove them from the heat when they’re still a bit runny on the top. The whole process should take less than 2 minutes. Immediately top the buttered toast slices with the warm soft eggs, then spoon some of the garlicky mushrooms over the eggs. Finish with a sprinkle with sea salt and a grind of black pepper. Serve immediately.

Vanilla Lemon Swirl Bars

Vanilla Lemon Swirl Bars

Vanilla Lemon Swirl Bars

 

10 ounces white chocolate chopped (or chips) and divided

6 tablespoons unsalted butter cut into cubes

1/4 cup granulated sugar

1/2 teaspoon salt

2 large eggs room temperature

1 teaspoon pure vanilla extract

1 teaspoon vanilla bean paste

1 cup all-purpose flour sifted

1/2 cup lemon curd homemade or store-bought

 

Preheat your oven to 350℉. Coat the bottom and sides of an 8×8-inch square baking pan with cooking spray and line with parchment paper so that you have overhang on two sides, about 8 by 14 inches. Melt the butter and 8 ounces of white chocolate in the microwave or using a heatproof bowl set over a pot of simmering water. Once melted, take the bowl away from the heat (if you used the stovetop method) and stir in the sugar and salt. Whisk in the eggs one at a time followed by the vanilla extract and paste. Gently fold in the flour and when you have just a little bit left of the flour still unincorporated, add the remaining 2 ounces white chocolate. Transfer the batter into the prepared pan. Distribute the lemon curd in about 5 or 6 equal portions with a spoon over the batter and swirl using a fork to partially incorporate into the batter. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Set the baking pan on a cooling rack and let the cake cool completely then lift the entire block out using the parchment paper and divide into small squares. This cake is better the next day. If you have time, refrigerate the cake overnight and serve it at room temperature the next day.

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

 

2 T. unsalted butter, melted, plus more for greasing the pan

2 quarts strawberries (about 2 lbs.)

2 T. plus 330 grams sugar (about 1 3/4 cups)

1 lemon, zested

155 grams all-purpose flour (about 1 1/4 cups)

1 1/4 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 large egg white

1/3 cup whole milk (warmed)

2 tsp. plus 1 tsp. vanilla extract

1/8 tsp. fresh-ground black pepper

2 cups heavy whipping cream

 

Heat oven to 350 F. Grease a 9-inch round cake pan with butter, line the bottom with parchment and grease the parchment. Cut off the tops of the strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with the 2 T. of sugar and half the lemon zest. Set aside. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in the 230 grams (1 1/4 cups) of granulated sugar and whip on high speed until the mixture is a pale yellow and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes (note: in my experience, the mixture didn’t really “mound,” but after whipping it this long, it seemed fine once it was baked). Using a rubber spatula, gently fold flour mixture into egg mixture. Fold in milk, 2 tsp. vanilla and 2 T. melted butter until completely combined. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, about 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off parchment. Let cool completely. While the cake bakes, heat a medium saucepan over medium heat. Add remaining 1/2 cup sugar, 1/4 cup water and pepper and whisk together. Simmer until the sugar has dissolved and the mixture reduces by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. (Note: don’t do this step too far in advance as the mixture tends to easily recrystallize). Whip heavy cream with 1 tsp. vanilla until soft peaks form. (Note: I considered making the whipped cream in my ISI cream whipper, but decided it might not have enough body to hold up the cake). Using a serrated knife (like a bread knife), horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Position whole berries all over the top of the whipped cream.

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

 

2 T. unsalted butter

6 stalks of celery, thinly sliced (1/8-inch diagonal slices)

Salt, to taste

1 T. sugar

1/4 cup aged balsamic vinegar

4 slices of crusty bread, like ciabatta

Extra-virgin olive oil

6 oz. fresh mozzarella, thinly sliced (about 1/8- to 1/4-inch thick)

1 T. fresh snipped chives

 

Heat a large frying pan over medium-low heat (almost medium). Add butter. When melted, add celery, salt and sugar. Cook, stirring occasionally, until the celery is soft, olive green and slightly browned around the edges, about 40-45 minutes. Moderate heat to make sure celery does not cook too fast. Remove celery from pan. Heat a small frying pan over medium heat. Add balsamic vinegar and cook until reduced by about half. Set pan aside to cool slightly. Preheat oven broiler with rack about 5 inches from broiler. Place slices of bread on a baking sheet and brush with olive oil. Place under the broiler and cook until lightly toasted, about a minute or so (watch carefully or it will burn). Spread 1/4 of the cooked celery on top of each piece of toast, then top with a couple slices of mozzarella. Place under broiler and broil for about a minute until the cheese has melted a bit. Remove from oven and transfer toasts to a serving platter. Drizzle with balsamic vinegar and sprinkle with chives.

Air Fryer Pork Belly

Air Fryer Pork Belly

Air Fryer Pork Belly

 

1.5 lbs pork belly thick cut

1/4 cup BBQ Seasoning Rub

1/4 cup BBQ sauce

 

Pat pork belly dry with paper towel to absorb any excess moisture & slice with a sharp knife. If pork belly is thick – cut into slabs – like thick bacon slices – approx 3/4” thick.  If pork belly is thin – cut into bite size pieces – approx 1-2” – Preheat air fryer (if necessary) to 200º – we’re going low and “slow” here!

Coat all sides of pork belly with your favorite bbq rub. Place pork belly pieces into air fryer basket in a single layer. Be sure there is at least 1/2” space around each piece.  Air fry at 200º for 25 minutes – flipping halfway thru. Open air fryer and drizzle your favorite bbq sauce on top of pieces. Close air fryer and raise temp to 400º and air fry 5-7 additional minutes