Roasted Salmon with Tangerine Relish

Roasted Salmon with Tangerine Relish

Roasted Salmon with Tangerine Relish

 

1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part

2 tsp. olive oil

salt and pepper

 

Relish

4 tangerines (or 2 medium oranges), rind and pith removed, and segments cut into 1/2 inch pieces (about 1 cup)

1 scallion, sliced thin

2 tsp. fresh lemon juice

2 tsp. olive oil

1 1/2 tsp. fresh ginger

salt and pepper

 

Place the tangerine pieces in a fine mesh strainer set over a medium bowl and drain for 15 minutes. Pour off all but 1 T. tangerine juice from the bowl and whisk in the scallion, lemon juice, olive oil, and ginger. Stir in the tangerine pieces and season with salt and pepper to taste; set aside. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife (or a serrated knife, if need be) to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. (You don’t have to serve the fish skin-on, but don’t remove the skin before cooking.) Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish and serve.

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

 

1 pound kale, well washed, tough stems removed, leaves thinly sliced

2 T. grated lemon zest (from about 4 lemons)

1 pound spaghetti

Kosher salt and coarsely ground black pepper

3/4 cup extra-virgin olive oil

2 T. fresh lemon juice

6 cloves garlic, finely chopped

3 ounces Parmesan cheese, shaved or freshly grated

 

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti. Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

DIY “Instant” Oatmeal

DIY “Instant” Oatmeal

DIY “Instant” Oatmeal

 

2 C. Old-Fashioned Rolled Oats

½ C. dried Fruit, such as raisins or craisins, diced dried Apples or diced Dried Apricots

½ C. slivered or chopped Roasted Nuts

½ tsp. ground Cinnamon

 

Mix well and store in sealed container. When ready to make, scoop 1/3 C. mix into a deep bowl. Add 2/3 C. water and stir well. Microwave on high for 2 minutes, until water is absorbed and oats are tender. Oatmeal will thicken as it cools. If you prefer thicker oatmeal, scale back the water by 1-2 T. Add milk and/or maple syrup if desired.

Add fruit by season if desired

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

 

1 T. olive oil

4 (6- to 8-ounce) boneless, skinless chicken breasts

2 T. Dijon mustard

4 slices (4 ounces) deli ham

1 cup (4 ounces) shredded Gruyere cheese

1 Ritz crackers (1 % ounces)

 

Adjust oven rack to lower-middle position and heat oven to 475 degrees. Brush rimmed baking sheet with oil. Trim chicken, pat dry with paper towels, season with pepper, and arrange on prepared sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham, folded in half, and 1/44 cup Gruyere. Coarsely crush crackers and sprinkle over top, pressing on crumbs to adhere. Bake until chicken registers 160 degrees, about 20 minutes, rotating sheet halfway through baking. Serve.

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

 

2 large handfuls mixed herbs, such as flat-leaf parsley, basil, and mint, washed, dried, and de-stemmed

1 clove garlic, peeled

¼ preserved lemon, rinsed and finely chopped

1 T. Dijon mustard

4 T. extra-virgin olive oil

Salt and freshly ground pepper, to taste

 

Roughly chop your herbs into one large pile. Add the garlic into the mix and continue chopping until the herbs are finely chopped and the garlic is nearly a paste. Spoon into a small serving bowl and whisk in the remaining ingredients. The oil should coat the herbs and pool around the sides of the bowl. Season to taste with salt and pepper, or more preserved lemon as desired. The flavor should be fresh and a little sour.

Beans and Greens Gratin

Beans and Greens Gratin

Beans and Greens Gratin

 

Extra virgin olive oil

½ stick unsalted butter

2 onions, sliced

3 cloves garlic, minced

1 fat leek, cleaned and sliced into rounds

kosher salt and freshly ground black pepper

pinch chili flakes

1 large bunch white-stemmed Swiss chard

2 T. fresh thyme leaves

1 T. chopped fresh rosemary

1 tsp. white wine vinegar

2 cups cooked white or brown beans with some of the cooking broth

1 cup grated hard sheep’s milk cheese, like Pecorino

2 cups fresh breadcrumbs (pulse a couple of slices of good bread in the food processor to make coarse crumbs)

 

Preheat oven to 400°F. In a heavy-bottomed pan heat 2 T. olive oil and 2 T. butter, then add the onions, garlic and leeks. Season with salt and pepper and add the chili flakes. Sauté slowly until onions are softened and caramelized, about 15-20 minutes but as long as 30; you want them to turn a deep golden brown. While the onions cook, strip the leaves of the Swiss chard; chop the stems and slice the leaves, keeping them separate. When the onions are about halfway to brown, add the Swiss chard stems to the pan, stirring to combine. Once everything is a nice golden brown, add the sliced chard leaves, the herbs, and the vinegar, tossing to wilt. Butter the bottom of a ceramic oval baker or casserole dish and spread the onion and chard mixture at the bottom. Layer on the cooked beans and pour in enough liquid to come about halfway up the casserole (this helps the beans not to dry out in the oven). Sprinkle the grated cheese over the beans and then spread the breadcrumbs on top. Dot with the remaining butter, season again with salt and pepper, and bake in the oven for 45-50 minutes, or until bubbly and golden brown on top.

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

 

1 whole chicken for roasting

olive oil/butter (1 T.)

salt

 

1/2 cup apple cider vinegar

1/3 cup honey

Dash of mint, dried or fresh (abt. 1 tsp.)

Small handful of raisins

1 T. butter

 

Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

 

1 buffalo mozzarella ball, drained from its liquid

2 slices dried fruit country loaf

A few spoonfuls of fig preserves – blackberry or currant jams work nicely too

A few pinches of pink peppercorn salt – to your taste (see directions)

Good olive oil, for the toast

 

Pink peppercorn salt blend is as it sounds: mix together 2:1 pink peppercorns and French grey salt. With your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout. Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°. It will take about 7-10 minutes to achieve golden crispness. Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn salt to finish, with extra available as needed.

Double-Glazed Salmon with Ginger and Apple Cider for Two

Double-Glazed Salmon with Ginger and Apple Cider for Two

Double-Glazed Salmon with Ginger and Apple Cider for Two

 

For a quick, high-impact salmon entrée, we started by brining center-cut fillets in a salt and sugar solution and making full-flavored, glossy glaze. We built that glaze on apple cider, sharpening its flavor with tangy cider vinegar and spicy ginger and seasoning it with soy sauce. Rather than relying on lots of sugar to thicken the glaze, we stirred in a little cornstarch. We applied the glaze to fillets that we had seared on the stovetop until they were well browned and then let the fish finish cooking gently in the oven. We finished our fillets by painting on another coating of the clingy, gingery glaze just before serving

 

2 T. table salt for brining

2 T. sugar for brining

2 (6- to 8-ounce) skin-on salmon fillets

2 T. plus 1 tsp. apple cider

1½ T. cider vinegar

1 T. sugar

2 tsp. soy sauce

¾ tsp. cornstarch

1 (½-inch) piece ginger, peeled and lightly smashed

½ tsp. vegetable oil

1½ tsp. minced fresh parsley or chives

 

If apple cider is unavailable, substitute apple juice. Use the bottom of a small saucepan or skillet to smash the ginger. To ensure uniform cooking, buy a 12- to 16-ounce center-cut salmon fillet and cut it into two pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3. 1 Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and 2 T. sugar in 1 quart cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove fillets from brine and pat dry with paper towels. 2 Meanwhile, combine cider, vinegar, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add ginger and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 30 seconds longer. Remove from heat and let ginger steep for at least 5 minutes. Discard ginger and transfer 1 T. glaze to small bowl. Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 1 T. glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush. 4 Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.

 

Variations:

 

LEMONY THYME GLAZE

 

¼ cup lemon juice (2 lemons)

3 T. water

2 T. sugar

4 tsp. soy sauce

1 1/2 tsp. cornstarch

6 sprigs fresh thyme

 

Combine lemon juice, water, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add thyme sprigs and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat. Discard thyme sprigs just before using.

 

 

SMOKY MAPLE GLAZE

 

White wine or champagne vinegar can be substituted for the red wine vinegar, if desired.

 

1/3 cup red wine vinegar

3 T. maple syrup

4 tsp. soy sauce

1 1/2 tsp. cornstarch

1/8 tsp. liquid smoke

 

Combine all ingredients in small saucepan and stir until no lumps remain. Bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat.

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

 

1 cup meatless spaghetti sauce, of your choice

4 eggs

salt (optional)

pepper

4 slices toast

grated Romano cheese

 

Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot–turn down the heat.). Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes. Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

 

3 sheets Tunisian brick dough or puff pastry

¼ stick unsalted butter, melted

2 medium onions, finely chopped (roughly 2 cups chopped)

2 T. olive oil

Salt and pepper to taste

1 tsp. dried thyme

1 pound Berkshire Blue Cheese, thinly sliced

2 T. extra-virgin olive oil

1 T. balsamic glaze

Fresh arugula or baby greens, to serve

Toasted pumpkin seeds for garnish (optional)

 

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.

Holiday Crantini

Holiday Crantini

Holiday Crantini

 

2 ounces White Cranberry Juice

1 ounce Vodka or Gin

1/2 ounce Triple Sec

 

Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.

Confit Mushrooms

Confit Mushrooms

Confit Mushrooms

 

1 ½ lb mushrooms (of your choice)

2 T. minced shallots

1 T. fresh thyme leaves

2 C. neutral olive oil or grapeseed oil

Salt, to taste

 

Clean the mushrooms by wiping them with a damp paper towel. If the stems are edible, simply trim the ends; otherwise, separate the caps from the stems and reserve the stems to make a mushroom broth. In a saucepan, combine the minced shallots, thyme leaves, cleaned mushrooms, and oil. Heat gently for about 40 minutes; you do not want the oil to bubble or the shallots to burn. Remove from heat and cool completely. Season with salt to taste and transfer to a cool, sterilized jar. Store in the fridge for up to 2 weeks.

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

 

1⅓ cups (186g) all-purpose flour

1 T. sugar

½ tsp. coarsely ground black pepper, divided

½ tsp. kosher salt, divided

6 large eggs

1 cup (240mL) whole milk

2 T. extra-virgin olive oil, divided

1 tsp. minced chives

½ tsp. minced fresh thyme

2 T. unsalted butter

1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided

1 pint cherry tomatoes, halved if small or quartered if large

3 cups (85g) arugula

1 tsp. grated lemon zest plus 1 T. juice

 

Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.

Holiday Popcorn Balls

Holiday Popcorn Balls

Holiday Popcorn Balls

 

6 T. unsalted butter

1 10-ounce bag mini marshmallows

1/4 C. brown sugar

8 C. popped salted popcorn

Unsalted butter

 

Melt the butter in a large heavy stockpot. Add the marshmallows and the sugar and stir until melted. Remove from the heat and stir in the popcorn. Butter your hands and shape the balls into desired sizes. Set on a parchment paper or silicone-lined cookie sheet to set.

For PEANUT BUTTER POPCORN BALLS, reduce the butter to 4 T. and add 1/3 C. creamy Peanut Butter.

*To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute the color evenly, then pour the marshmallow mixture over the popcorn as instructed above.

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

 

4 eggs

¼ cup parmesan cheese, grated

¼ cup bacon, crumbled

¼ cup green onions or chives, sliced

Salt & black pepper, to taste

 

Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.

Terrence Hill’s Beans

Terrence Hill’s Beans

Terrence Hill’s Beans

 

2 T. olive oil

1 bunch scallions, white and green parts, sliced

5 garlic cloves, crushed lightly

6 pancetta rashers, sliced into ribbons

3 T. tomato paste

2 cups red kidney beans

3 cups chicken stock or water to cover

1 T. brown sugar

2 Poblano peppers, soaked, seeded and chopped roughly

3 sprigs thyme

1 bunch flatleaf parsley

1 T. red wine vinegar

2 cups dry but fruity red wine

salt and pepper

 

Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event. In the olive oil, gently sauté the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little. Add the tomato paste and stir until it has lightly caramelized.

Add the drained beans, with enough chicken stock or water to cover them. Add the sugar, the peppers and the herbs, stir, and cover. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed. Taste! Add freshly ground black pepper and salt to taste. Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.

Finishing Salts

Finishing Salts

Finishing Salts

 

Chili-Lime Cumin Salt

 

2 T. cumin seeds

1 tsp. crushed red pepper flakes

1 T. finely grated lime zest

2 T. flaky salt

 

Toast the cumin seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the crushed red pepper flakes, lime zest, and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

 

Pepita-Pepper Salt

 

¼ cup pumpkin seeds, chopped

1 T. coarsely ground black pepper

2 T. flaky salt

 

Toast the pumpkin seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Transfer to a bowl and add the black pepper and flaky salt. Stir to combine. Cover and store at room temperature up to 3 months.

 

Lemon-Sesame Salt

 

1/4 cup black or white sesame seeds

1 T. finely grated lemon zest

2 T. flaky salt

 

Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the lemon zest and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

Rabanadas (Brazilian French Toast)

Rabanadas (Brazilian French Toast)

Rabanadas (Brazilian French Toast)

 

4 medium eggs

360 ml (1 1/2 cup) milk

1/2 tsp salt

1/2 tsp cinnamon powder

1 T. sugar

1 baguette

500 ml (2 cups) canola oil, for frying

 

2 T. sugar

1/2 tsp cinnamon powder

 

In a large baking dish combine milk, salt, cinnamon powder, and sugar. Beat with a whisk to combine. Cut the baguette into 2 cm (1-inch) slices. Soak the bread slices in the prepared egg mixture. Set aside for 2 minutes, then turn the bread and leave to soak for another 2 minutes per side. Pour oil into a deep skillet and place over medium heat. Cook until the oil reaches 170 °C / 340 °F then carefully add the bread in a single layer. Deep-fry in two alternations. Deep-fry for 3 minutes, then turn the french toast and continue to fry for another 3 minutes. Transfer the French toast to a baking sheet lined with paper towels to get rid of any excess oil. Repeat the process with the rest of the oil. Make the sugar coating. In a bowl combine sugar and cinnamon powder. Coat the warm French toast in cinnamon sugar and serve as soon as possible.

Za’atar Blend

Za’atar Blend

Za’atar Blend

 

Za’atar is an herby, nutty, tangy Middle Eastern spice blend. It’s named after its primary ingredient, hyssop leaves, that are dried and blended with toasted sesame seeds, herbs, spices, and ground sumac. Fresh or dried za’atar leaves can be hard to find in American supermarkets but you can use dried oregano or thyme in its place.

 

1 T. ground cumin

1 T. ground coriander

1 T. sesame seeds

1 tsp. ground sumac or freshly grated lemon zest

1 T. dried oregano or thyme

 

Place ingredients in a jar or other resealable container and shake or stir to combine. Za’atar will keep in an airtight container at room temperature for a couple of months.

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

 

1/2 cup Unsalted Butter , room temperature

1 1/4 cups Granulated Sugar , divided

3 Large Eggs , room temperature

1 1/4 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Kosher Salt

1/4 tsp Baking Soda

1/4 cup Unsweetened Shredded Coconut

1/3 cup Shelled Unsalted Pistachios

1/2 cup Full-Fat Coconut Milk

1 T. Lemons , zested (about 2 lemons)

1/3 cup Lemon Juice , freshly squeezed, divided

1/2 tsp Vanilla Extract

2 T. Full-Fat Coconut Milk

1 T. Unsweetened Shredded Coconut

 

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease the paper and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, combine the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) . Beat on medium speed for 3-5 minutes, until light and fluffy. With the mixer on medium speed, add the Large Eggs (3) one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick. In a medium bowl, sift together the All-Purpose Flour (1 1/4 cups) , Baking Powder (1/2 tsp) , Kosher Salt (1/2 tsp) , and Baking Soda (1/4 tsp) . Add the Unsweetened Shredded Coconut (1/4 cup) and set aside. Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 T. and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients. In another bowl, combine Full-Fat Coconut Milk (1/2 cup) , zest of the Lemons (1 Tbsp) , Lemon Juice (3 Tbsp) , and Vanilla Extract (1/2 tsp) . Add the wet and dry mixtures alternately to the batter, beginning and ending with the dry. Do not overmix. Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling. In a small saucepan, combine the Granulated Sugar (1/4 cup) , Full-Fat Coconut Milk (2 Tbsp) , and Lemon Juice (2 Tbsp) . Bring to a simmer, stirring to dissolve the sugar, then remove from the heat. While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp) , cool completely, and serve.

Garlic-Shallot Crunch

Garlic-Shallot Crunch

Garlic-Shallot Crunch

 

4 large Shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 C. vegetable or other neutral oil

Kosher salt

 

Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

 

Use flavorful leftover oil to sear fish or make a vinaigrette.

Crunchy Seed Braid

Crunchy Seed Braid

Crunchy Seed Braid

 

283g (1¼ C.) lukewarm water

35g (3 T.) vegetable oil

241g (2 C.) Bread Flour

170g (1½ C.) White Whole Wheat Flour

43g (½ cup) traditional rolled oats

1½ tsp. salt

25g (2 T.) sugar

28g (¼ cup) nonfat dry milk

2 tsp. instant yeast

 

1 large egg white beaten with 1 T. cold water

85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.

 

Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.

Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)

Remove it from the oven, and cool on a rack.

Cured Egg Yolks

Cured Egg Yolks

Cured Egg Yolks

 

1¾ cups kosher salt

1¼ cups sugar

4 large egg yolks

Nonstick vegetable oil spray

Preparation

 

Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.  Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Pudding Cake in a Mug for One

Pudding Cake in a Mug for One

Pudding Cake in a Mug for One

 

2 T. (28 g) butter

2 T. (10 g) cocoa powder

1 1/2 T. (22 g) erythritol blend

1 pinch of salt

1 egg yolk

2 T. (30 ml) heavy cream

1/4 tsp. vanilla extract

12 pieces Lily’s sugar-free chocolate chips (optional)

 

Coat a mug with cooking spray. This cake doesn’t rise much. A shallower mug might work better. Put the butter in it and microwave for 30 seconds to melt it. Add the cocoa powder, erythritol, salt, egg yolk, heavy cream, and vanilla and use a whisk or a fork to stir it all up until you have a uniform batter. If you’re using the chips, sprinkle them over the top and let them sink in a bit. Microwave on High for 90 seconds. Let it cool until you can handle it safely, then tip it out onto a plate.

Caramelized Red Bell Peppers and Onions

Caramelized Red Bell Peppers and Onions

Caramelized Red Bell Peppers and Onions

 

2 red bell pepper, cut into strips

2 red onions, cut into strips

1 T. olive oil

1 tsp. butter

¼ cup red wine (Optional)

1 pinch salt

1 pinch ground black pepper

1 pinch dried basil

 

Variation: Add some golden raisins

 

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; sauté for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Wassail

Wassail

Wassail

 

2 Granny Smith apples

12 to 15 whole cloves

8 C. apple cider

2 C. fresh orange juice

1/4 cup fresh lemon juice

4 cinnamon sticks

1/4 tsp. each ginger and nutmeg

1 T. honey or maple syrup

Brandy, whiskey, or dark rum (optional)

Garnishes: fresh cranberries, orange slices, apple slices

 

Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

Roasted Red Pepper and Mango Coulis

 

One 16- to 24-ounce jar marinated roasted (or sweet) red peppers

One 15-ounce can mangoes, drained

14 teaspoon salt

 

With a fork, fish out enough red peppers to equal about 1 ½ cups (without liquid). Puree the peppers. If they don’t make 1 cup of puree, add a couple more and process again. Continue until you have 1 cup of puree. (But really, 1 ½ cups of cut red peppers ought to equal 1 cup of puree.) Drain the mangoes and puree. You should get about 1 cupful. Combine the 1 cup of red pepper puree, ¥i cup of mango puree, and salt.

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

Thai-Style Coconut Shrimp Soup

 

1 14-oz can coconut milk

2 c reduced-sodium chicken broth

1 T. garlic, minced

1 stalk fresh lemongrass, cut in 1-in. pieces

1 c mushrooms, sliced

1 T. fresh lime juice

1 T. Thai fish sauce

1 tsp. Thai chili paste or chilis

1 lb. shrimp, peeled and deveined

1/4 C. fresh basil leaves, finely chopped

1/4 C. fresh cilantro, finely chopped

 

Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring. Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes. Stir in basil and cilantro and serve.

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

 

2 T. olive oil

4 ounces prosciutto, sliced into thin ribbons

1/2 cup fresh sage leaves, cut into thin strips (chiffonade)

1 15-ounce can pumpkin purée, such as Libby’s

1 1/4 cups heavy cream or half-and-half

2 T. butter

2 tsp. kosher salt, plus more for pasta water

1 tsp. fresh black pepper

1 pound rigatoni or other good-sized tubular pasta

1/2 cup grated Parmigiano-Reggiano cheese, plus more to garnish

2 cups reserved pasta water (you may not use all of this)

 

Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two T. olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 tsp. salt, pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick. Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.) Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated cheese.

Ginger-Lime Dressing

Ginger-Lime Dressing

Ginger-Lime Dressing

 

1/2 cup peanut or other cooking oil

1/4 cup seasoned rice vinegar

1/4 cup lime juice

2 tsp. sugar

1 tsp. ground ginger

1/2 tsp. soy sauce

 

Whisk together the ingredients until thickened.

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.

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

 

12 ounces fusilli

4 T. butter (½ stick)

2 T. bottled lemon juice

¼ tsp. garlic powder

One 12-ounce can evaporated milk

¼ tsp. salt

¼ tsp. ground black pepper

1 T. cornstarch dissolved in a little cold water

Two 15-ounce cans chopped marinated artichoke hearts

½ tsp. dried parsley

 

Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.

Pasta with Lemon, Basil and Clams

Pasta with Lemon, Basil and Clams

Pantry Friendly Pasta with Lemon, Basil and Clams

 

8 ounces pasta such as linguine, spaghetti, or fettuccine

2 T. butter

¼ cup olive oil

¼ cup bottled lemon juice

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. salt

½ tsp. onion powder

¼ tsp. dried oregano

Two 6-ounce cans chopped clams, not drained

 

Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Cobbler with Cheddar Mustard Biscuits

 

2 C. leftover gravy

1 to 1/2 C. leftover stuffing

3 C. leftover assorted vegetables, cut into 1-inch pieces, if necessary

4 C. 1-inch chunks leftover skinless, boneless leftover turkey

Salt and pepper

Turkey or chicken stock or broth

1/4 C. chopped fresh Italian parsley

CHEDDAR MUSTARD BISCUITS

2 C. (9 ounces) unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Pinch of ground cayenne pepper

6 T. (3 ounces) unsalted butter, cut into 6 pieces and well chilled

1 C. (4 ounces) coarsely shredded sharp cheddar cheese

2 T. Dijon mustard

2/3 C. buttermilk, cold

 

Put the gravy and stuffing in a large pot and stir until combined. Set the pot over medium heat and bring to a boil, stirring frequently. Reduce the heat and simmer gently, stirring, until the stuffing dissolves. Add the vegetables and turkey, stir until blended and simmer until heated through. Adjust the consistency and flavors. Taste the stew and add additional salt and pepper if necessary. Adding more gravy and/ or a dose of sherry or cider can also help add flavor. If the stew is too thick, add turkey stock, bit by bit, until the liquid is thicken but not too liquid. If the stew is too thin, add more stuffing and simmer until it is dissolved. For a chunkier stew, add more veggies and turkey. Simmer until piping hot. Just before serving, add the chopped parsley. Ladle into shallow bowls and top with one or two buttermilk biscuits.

 

TO MAKE THE BISCUITS: Arrange an oven rack in the center of the oven and heat oven to 425°F. Line a cookie sheet with parchment paper or nonstick liner. Whisk the flour, baking powder, baking soda, salt and cayenne in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea-sized. (You can also do this step in a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.)  Add the cheese and stir until blended. Add the mustard to the buttermilk and pour over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together. Be careful not to over-knead the dough because that will make the biscuits dense. Gently pat and shape the dough into a 1-inch thick slab. Using a 2 1/2-inch round cutter, cut four round out of the dough. Make sure to press straight down and lift straight up as twisting the cutter will pinch together the sides and interfere with rising. Arrange the biscuits upside down (this helps release any slight sealing of the edges, which enhances the rise) about 2 inches apart on the prepared cookie sheet. Stack any scraps of dough on to of each other and gently press to a 1-inch thickness and cut out two more biscuits from the remaining dough. You will end up with 6 biscuits (there will be a smig of dough left over). Bake until the tops are golden brown and the bottom edges are browned, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 10 minutes. Serve immediately or cool completely, wrap in plastic and stow at room temperature for up to 2 days and reheat in the oven or toaster oven.

Peanut Tofu

Peanut Tofu

Peanut Tofu

 

8 ounces extra-firm tofu

1 green onion, chopped

1 garlic clove, minced

1 T. olive oil

¼ cup peanuts, chopped

2 T. peanut butter

1 T. tamari or soy sauce

½ tsp. smoked paprika

Pinch of sea salt

 

Remove any excess liquid from the tofu (using a kitchen towel), then cut into ½-inch cubes. Sauté the green onion and garlic in the oil over high heat for 2 minutes. 3. Reduce the heat to medium and add the peanuts, peanut butter, soy sauce, paprika, and salt, mixing well. Add the tofu last. Cook for another 5 minutes. Let cool and store in an airtight container in the fridge.

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

 

1 small sugar pumpkin, halved, seeds scooped, roasted until tender and puréed (about 1½ cups prepared pumpkin)

1½ cups heavy cream

½ cup whole milk

⅓ cup sugar

3 large eggs

2 egg yolks

⅛ tsp. salt

⅛ tsp. ground allspice

⅛ tsp. ground ginger

⅛ tsp. ground cinnamon

1 T. vanilla extract

10 cups (from 1 loaf) country-style bread, cut into 1-inch cubes

3 T. butter, melted

1 cup fresh cranberries, halved

 

1½ cups granulated sugar

10 T. unsalted butter, cut into ½-inch cubes

1 scant cup heavy cream

2 tsp. kosher or sea salt

 

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Whisk together prepared pumpkin purée, cream, milk, sugar, eggs and yolks, salt, spices and vanilla until smooth. Add cubed bread, butter and cranberries and stir to coat bread. Allow to soak for 30 minutes. Transfer to the baking pan. Bake, uncovered, on middle rack until custard sets, about 30 to 40 minutes. Remove from oven and allow to sit and cool slightly before cutting. Salted Caramel Sauce: In a heavy-bottom 4-quart saucepan, heat sugar over medium heat, stirring constantly. Continue stirring and melting sugar until sugar begins to turn a light to medium amber color, then stop stirring. When sugar is reddish brown, carefully add butter and whisk together. Sugar will bubble up, so use caution and a long whisk. Add cream and continue to whisk over medium-low heat until smooth. Add salt and whisk again until smooth and creamy. Reserve to cool slightly or make ahead and microwave to reheat. Drizzle bread pudding with caramel sauce before serving.

PNW Cranberry Tart

PNW Cranberry Tart

PNW Cranberry Tart

 

For the pastry:

1 1/2 c. all-purpose flour

1 1/2 tsp. sugar

1/4 tsp. salt

1 stick plus 2 T. cold unsalted butter, cut into small pieces

1/3 c. ice water

 

For the filling:

1 lb. cranberries, preferably locally grown

1 scant c. sugar

2 T. orange liqueur (triple sec, Cointreau, Grand Marnier, etc.)

2 T. cornstarch

Zest of 1/2 large orange

Egg white (optional)

 

Preheat the oven to 375°. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. With the processor running, drizzle in the ice water over the flour mixture until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, about one hour. Just before the dough finishes chilling, place cranberries in a large bowl and add sugar, liqueur, cornstarch and orange zest. Remove dough from refrigerator and place on well-floured surface. Roll out into large round approximately 14-15″ in diameter. Transfer to large, parchment-covered baking sheet (I usually fold the dough in half very carefully, transfer it to the sheet and unfold it). Brush the bottom of the dough with a very thin coating of egg white to within 4″ of the edge. Place cranberry filling in the middle, keeping it within 3-4″ of the edge of the dough. Lift the edges of the dough and fold over on top of filling, pleating it slightly to keep the tart’s rounded shape. An option here is to brush the dough with egg white and sprinkle it with sugar to give it a shiny appearance. Place in oven and bake at 375° for one hour or so until filling is bubbling and crust is golden.