Belgian Beef Carbonnade

Belgian Beef Carbonnade

Belgian Beef Carbonnade

 

6 slices bacon

3 lbs. beef chuck roast, cut into very large chunks

6 C. sliced onions

1½ T. minced garlic

2 C. stout, porter or bock beer

2 T. brown sugar

1 T. dried thyme

2 bay leaves

3 T. cornstarch

3 T. cider vinegar

Hot buttered noodles

Chopped fresh parsley for garnish

 

Fry bacon in large, heavy skillet. Drain on paper towels; coarsely chop it. Remove all but 1 tablespoon of fat from pan; set aside. Dry beef with paper towels; season with salt and pepper. Heat skillet again over medium-high flame then deep-brown the beef chunks in batches, removing each batch to a heavy, oven-safe pot. Use additional fat as required for each batch. Heat oven to 300 degrees. Heat a little more fat in skillet over medium-low flame. Add onions and cook slowly, stirring often, until limp and golden brown, 15 to 20 minutes. Stir in garlic during last 5 minutes. Add mixture to the beef in pot. Raise heat under skillet, stir in beer and bring to simmer, scraping bits from bottom. Stir in brown sugar, thyme and bay leaves. Bring to low simmer then stir into beef-onion mixture. Cover tightly, place in oven and bake until meat is very tender, 1 ½ to 2 ½ hours. Remove from oven and let stand 20 minutes (or cool and refrigerate overnight). Skim fat from surface. Return to simmer on top of stove. Combine cornstarch and vinegar; stir into stew to thicken it. Season with salt and pepper. Serve over noodles, garnished with parsley and reserved bacon.

 

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

 

1 thick slice of sourdough bread, toasted

½ ball of burrata

2–3 tbsp (30ml–45ml) Spring Pesto

1 radish, very thinly sliced

Flaky salt

Choice of spring flowers, pea shoots, crushed pistachios, extra-virgin olive oil, and/or herbs for garnish

 

Build up your toast by layering the burrata, pesto, radish slices, flaky salt, and garnish. Drizzle some good quality extra-virgin olive oil on top and enjoy it right away.

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

Tapas Frijoles de Mantequilla

 

12 oz dry butter beans

4 cloves fresh minced garlic

1 C double-strength vegetable broth

1/2 C water

6 T. tomato paste

Extra virgin olive oil

 

In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred. While beans are cooking, sauté garlic and olive oil in a large skillet over medium heat for 1 minute: Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes—a fork should pierce beans easily. Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

Sweet-Sour-Sumac Roasted Shallots

Sweet-Sour-Sumac Roasted Shallots

Sweet-Sour-Sumac Roasted Shallots

 

1 pound shallots (roughly equal size), topped, tailed, and peeled

¼ tsp. kosher salt

½ tsp. granulated sugar

1 tsp. ground sumac

Freshly ground black pepper

2 T. salted butter, cut into pieces

6 sprigs thyme

 

Fill and Seal the Packet: Cut a double layer of heavy-duty aluminum foil that measures 20 inches long. Arrange the shallots lengthwise down the middle of the foil, stopping 2 inches shy of either end. Add the salt, sugar, sumac, and a generous grinding of pepper. Toss to combine, then dot with the butter pieces and add the thyme. Gather the long edges of the foil together, folding them over each other two or three times to form a tight seal. Seal both ends of the packet in the same way. Pack into a resealable bag or leakproof container and refrigerate. Place a grill over medium-hot coals with direct and indirect cooking zones. Roast the shallots, shuttling the packet between direct and indirect heat as needed to maintain a gentle sizzling sound throughout the cooking. When the shallots feel very soft and a knife poked through the foil encounters almost no resistance, 25 to 40 minutes, cut open the top of the packet so you can see inside. Finish the shallots over direct heat, monitoring them closely so they color in spots and the buttery shallot juices reduce to a glaze, 3 to 5 minutes. Serve hot. Notes: The shallots can also be roasted without a grill by setting the packet in hot ashes directly next to medium-hot coals. Turn the packet frequently and monitor closely to prevent burning.

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ C. flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ C. olive oil

¼ C. Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Salted Honey Cantaloupe Jam

Salted Honey Cantaloupe Jam

Salted Honey Cantaloupe Jam

 

4 C. peeled and seeded cantaloupe, roughly chopped

1 C. sugar

1/3 C. lemon juice

½ C. honey

1 tsp. salt

1 tsp. powdered pectin

 

Cover cantaloupe with water in a medium pot over high heat and bring to a boil. Using a potato masher or an immersion blender, mash/blend the mixture as it softens. Continually stir for 15–20 minutes until thickened. Stir in lemon juice, honey, salt and pectin; allow to boil vigorously for 2 minutes. Remove from heat and allow to cool. Transfer into glass canning jars and store in the fridge for up to 1 month.

 

  • Add a few drops to an ounce of tequila for a cantaloupe cocktail or stir into a gin and tonic.
  • Spoon over ice cream.
  • Drizzle as a glaze over pork chops or ham.
  • Use as a finishing sauce.
  • Combine jam with cream cheese and spread on sourdough toast.
Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

 

Makes 1 (9½-inch round) cake

 

2 sticks/8 ounces butter, room temperature plus more for greasing the pan

Zest of 1 lemon

1 C. sugar

3 eggs, room temperature

1 tsp. vanilla

1 ½ C. flour

1 tsp. baking powder

¼ tsp. sea salt

1 C. ground pistachios (see note)

Powdered sugar, for dusting (optional)

Strawberry + Basil Salsa (recipe follows)

 

Preheat the oven to 350°F and line the bottom of a 9½-inch round pan with parchment paper. Grease the bottom and sides with butter. Cream the butter in a mixer until it’s light in color and fluffy, about 2 to 3 minutes. Rub the lemon zest into the sugar to release its oils. Add this to the butter and mix another minute. Add the eggs to the mixture one at a time, beating for 2 minutes each. Mix in the vanilla. Whisk together the flour, baking powder and salt and add this to the bowl all at once. Mix gently, being careful to not overmix. Add the ground pistachios. Pour the batter into your pan and bake for 30 to 40 minutes or until a tester comes out clean. Let cool in the pan on a rack, then turn it out to serve. Dust with powdered sugar before serving if you’d like—the cake doesn’t really need it because it’s sweet enough, but the powdered sugar makes it extra pretty. Serve with Strawberry + Basil Salsa on the side. Note: To make ground pistachios, simply put shelled, unsalted pistachios in your blender or food processor and pulse until finely ground.

 

Strawberry + Basil Salsa

 

1 pound strawberries, hulled (see note)

⅓ C. sugar (or more, depending on sweetness of your berries)

4 large basil leaves

1 T. fresh lemon juice

 

Slice and chop the strawberries into a ¼-inch dice and toss into a medium bowl with the sugar. Finely chop the basil and add this to the bowl along with the lemon juice. Taste and adjust as needed. Let rest for a half-hour before serving. Note: Don’t throw those strawberry tops in the trash! Put them in a pitcher of water and store in the fridge—and you’ve got strawberry water.

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

Blistered Shishito Peppers with Whipped Goat Cheese

 

8 ounces shishito peppers

1 T. canola oil

½ tsp. flaked sea salt

4 ounces local goat cheese

1 T. lemon juice

½ tsp. grated lemon zest

 

In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered. To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a T. of water). Serve immediately.

Mojito Marinated Fruit

Mojito Marinated Fruit

Mojito Marinated Fruit

 

2/3 C. sugar

1/3 C. water

1/2 C. light rum

2 T. lime juice

1 tsp. grated lime zest

2 C. each cantaloupe, honeydew and seedless watermelon balls or chunks

2 C. cubed fresh pineapple

3 mint sprigs

Fresh mint leaves, optional

 

In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely. In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight. Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

 

For the skewers

1 small boneless leg of lamb (about 5 lb.)

1 1/2 pounds halloumi cheese (we love Bee Tree Farm & Dairy halloumi)

1 1/2 pounds cherry tomatoes

1/4 cup(s) freshly squeezed lemon juice

1/4 cup(s) red wine vinegar

1 cup(s) olive oil

2 T. kosher salt

1 tablespoon(s) freshly cracked black pepper

5 garlic cloves, chopped

1/3 cup(s) chopped fresh oregano

1/3 cup(s) chopped fresh parsley

1/3 cup(s) chopped fresh rosemary

For the chimichurri

1/4 cup(s) white wine vinegar

1/4 cup(s) red wine vinegar

4 garlic cloves, chopped

1 large shallot, chopped

1/2 teaspoon(s) red pepper flakes

1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

1/2 cup(s) chopped fresh parsley

1/2 cup(s) chopped fresh oregano

1/2 cup(s) chopped fresh basil

1/4 cup(s) chopped fresh thyme

1 cup(s) high-quality olive oil

 

Clean the lamb of any residual fat or sinew and cut into 1½-inch chunks. Set aside. Cut the halloumi into 1½-inch chunks and set aside. Wash the cherry tomatoes and set aside. Combine the next 9 ingredients in a large plastic bag or casserole dish. Place the lamb, halloumi and cherry tomatoes in the bag or dish, toss to coat and allow to rest for 12 to 24 hours. For the chimichurri: Combine all ingredients except for the olive oil in the bowl of a food processor. Pulse a few times until well incorporated. Do not overmix—a smooth texture here isn’t ideal. Pour the contents into a bowl and pour the olive oil over the herb mixture. Let the mixture sit at room temperature for up to 4 hours. Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay. Once the cheese, tomatoes and lamb have marinated, thread them onto either metal or wooden skewers that have been soaked in water—alternating pieces of cheese, tomatoes and lamb. Heat a grill to medium-high heat. Place the skewers on the grill and cook until the cheese and lamb are slightly charred and the lamb is medium rare—about 4 to 5 minutes per side or until desired doneness is achieved. Serve immediately drizzled with the chimichurri.

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

 

2 large eggs, room temperature

1-1/2 C. 2% milk

1/4 C. butter, melted

2 C. all-purpose flour

2 T. sugar

3 tsp. baking powder

1-1/2 tsp. ground ginger

1/2 tsp. salt

2 C. fresh or frozen unsweetened blueberries

Maple syrup

 

Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. If your little ones aren’t fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest. Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture

Citrus & White Grape Juice Party Punch

Citrus & White Grape Juice Party Punch

Citrus & White Grape Juice Party Punch

 

4 C. white grape juice, chilled

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (12 ounces) frozen orange juice concentrate, thawed

2 bottles (2 liters each) lemon-lime soda, chilled

Optional: Lemon slices, orange slices and green grapes

 

In a punch bowl, combine grape juice, lemonade concentrate and orange juice concentrate. Add soda; serve immediately. If desired, garnish with fruit.

Cheesy Meatball Sliders

Cheesy Meatball Sliders

Cheesy Meatball Sliders

 

2 pounds lean ground beef (90% lean)

1 C. Italian-style bread crumbs

3 T. prepared pesto

1 large egg, lightly beaten

1 jar (24 ounces) pasta sauce

1 package (18 ounces) Hawaiian sweet rolls

12 slices part-skim mozzarella cheese

1/2 tsp. dried oregano

1/4 C. melted butter

1 T. olive oil

3 garlic cloves, minced

1 tsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

2 T. grated Parmesan cheese

1 C. shredded part-skim mozzarella cheese or shredded Italian cheese blend

Minced fresh basil

 

Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13×9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops. Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.

Mother’s Day Teacups

Mother’s Day Teacups

Mother’s Day Teacups

 

4 teacups. and saucers 4 toothpicks, 4 inches (10 cm) long

 

4 celery ribs, cut 6 inches (15 cm) long

12 to 16 ounces (340 to 454 g) chicken salad

 

4 Floral Cheese Truffles 

 

4 rolled wafer cookies

1 C. (150 g) blueberries

4 or 8 Cucumber Canapes (see recipe on this page)

4 shortbread cookies (such as Walkers brand)

12 strawberries, 4 sliced % inch (2 cm) from the base and 8 left whole, divided

12 to 16 blackberries

12 raspberries

4 small bunches grapes

4 sprigs fresh herbs, for garnishing

 

To assemble the chicken salad-stuffed celery: Fill each celery rib with some chicken salad, leaving about one-quarter of the rib empty at the base. Set aside. To assemble the floral cheese truffle skewers: Thread each toothpick with a Floral Cheese Truffle. Set aside. To assemble the teacups: Place a chicken salad-stuffed piece of celery in the back middle of each teacup. Place a rolled wafer cookie to the left of the celery, and then pour V4 C. (38 g) of the blueberries into the base of each teacup. Place one or two Cucumber Canapes to the right of the celery, a shortbread cookie to the left of the rolled wafer cookie, and a slit strawberry on the teacup’s rim next to the shortbread cookie. Insert a floral cheese truffle skewer in the middle of each teacup. Place three or four blackberries and three raspberries around the cheese truffle skewer. Place a small bunch of grapes on the saucer to the left of the C. and two whole strawberries to the right of the cup. Garnish with a sprig of fresh herbs.

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

 

1 sheet frozen puff pastry, thawed

¼ C. apricot preserves

½ tsp. ground mustard

½ C. shredded Monterey Jack cheese

¼ lb. sliced deli turkey

 

Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

 

2 pounds baby-back or pork spare ribs, cut into small 1- to 1 1/2 inch cubes

1 T. minced garlic

1 T. kosher salt

1 tsp. ground black pepper

4 T. sugar

3 T. fish sauce

1/2 C. coconut juice

Black pepper, chopped green onions and chopped cilantro, for garnish

 

Bring a small pot of water to a boil and boil the ribs for 2 or 3 minutes to remove impurities. Place the ribs into a colander, rinse thoroughly and drain. Season the ribs with the garlic, shallots, salt and ground pepper then set aside to marinate for 30 minutes. Heat a nonstick wok over medium heat, then add the sugar to evenly coat the bottom of wok. Wait patiently as the sugar melts and turns into a caramel color. Add the fish sauce and ribs to the wok and stir until the sugar coats all of the ribs evenly—about 5 minutes. Add the coconut juice and cover. Let the ribs simmer, covered, over medium-low heat for 20 minutes while occasionally stirring. Remove the lid and continue to stir for an additional 15 to 20 minutes over medium heat, or until the liquid reduces by half. Adjust with additional sugar or fish sauce, as needed. Remove from the heat, pour into a serving dish and garnish with the green onions, cilantro and a pinch of ground pepper. Serve with steamed jasmine rice.

Ham Salad

Ham Salad

Ham Salad

 

1 pound ham, cubed

1 C. yellow onion, diced

1/2 C. sweet pickle relish

1/4 C. spicy brown mustard

1 C. mayonnaise

3 hardboiled eggs, chopped

2 tsp. pepper

2 tsp. hot sauce

2 tsp. fish sauce

 

Add ham to a food processor and pulse quickly to breakdown. Transfer to large mixing bowl. Add remaining ingredients and gently fold together until evenly mixed.

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

 

3 C. organic all-purpose flour, plus more for dusting

1 tsp. active dry yeast from a packet

2 tsp. sea salt or kosher salt

1 1/2 C. warm water (not hot – it can kill the yeast)

2 T. chopped fresh herbs, like rosemary and thyme, optional

 

Measure each cup flour by filling the cup to overflowing then tapping the flour mound with blade of a butter knife to eliminate any air bubbles and allow flour to settle into cup. Use knife to scrape excess flour off top of C. in a straight line. Add flour to large bowl, then add yeast and salt. Add warm water to dry mixture and stir together with wooden spoon, scraping sides of bowl. (Mixture will be sticky and shaggy.) Cover bowl tightly with plastic wrap and let dough rise 6-8 hours. Letting it rise on the counter is fine, or place bowl in middle rack of turned-off oven with oven light on. (The warmth from the oven light will help it rise.) After it has risen, dough should have doubled in size and have lots of bubbles. Preheat oven to 450F. Place Dutch oven or other lidded oven-safe pot in oven to get hot. Meanwhile, sprinkle handful of flour on cutting board. Scrape dough from bowl and onto board and set bowl aside. Sprinkle flour on top of dough, take a flap of dough, and fold it over itself, almost like closing an envelope. Rotate dough and fold it over itself again and continue to repeat, sprinkling more flour as needed. Dough should feel soft and puffy and no longer sticky. Turn dough over, hiding all folds underneath.  Retrieve bowl set aside and place a piece of parchment paper inside. Set dough on top. Cover bowl lightly with clean dish towel, without letting it touch dough. Let sit 30 minutes. Carefully remove lid of hot Dutch oven. Transfer parchment paper with dough ball to Dutch oven. Place lid back on and bake 30 minutes. Remove lid and bake 15 minutes more, until there’s a gorgeous, dark-brown crust. Let bread cool a few minutes before slicing.

 

  • For really crispy crust, use bread flour. My favorite brand is King Arthur.
  • I prefer using active dry yeast from packets-not from a jar, which has an extra additive.
  • I’ll often make this dough right before bed and let it rise overnight, then bake it first thing in the morning. Or I’ll make the dough in the morning and let it rise all day so I can bake it before dinner.
Lemon Mousse Cheesecake with Macerated Strawberries

Lemon Mousse Cheesecake with Macerated Strawberries

Lemon Mousse Cheesecake with Macerated Strawberries

 

2 C. halved strawberries

1/2 C. sugar

 

CHEESECAKE

5 T. butter, melted

2 C. vanilla wafer or graham cracker crumbs

3 8-ounce packages cream cheese

4 eggs

1 1/3 C. sugar, divided

juice of 2 lemons, about 1/4 cup

2 T. flour

16 ounces sour cream

1 tsp. vanilla extract

 

Preheat oven to 350F. To prepare macerated strawberries, combine ingredients and let stand 2 hours. Wrap a springform pan with foil (to prevent the butter from seeping out). To prepare cheesecake, combine melted butter and crumbs. Press into bottom and partially up sides of pan. Set aside. Beat cream cheese until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 C. sugar, lemon juice, and flour. Beat well. Pour batter into prepared crust. Place springform in a 9×13-inch pan. Pour water in pan to half way up springform. Bake 35-45 minutes or until set on the sides, but partially jiggly in the center. Combine sour cream, remaining 1/3 C. sugar, and vanilla; mix well. Dollop onto edges of hot cheesecake, then gently spread over top. Place back in oven for 10 minutes and remove. Cheesecake will set as it sits. Chill 2 hours or overnight. Slice and serve with macerated berries.

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

 

4 (12-ounce) sustainably raised New York Strip steaks

2 T. miso paste

2 T. local honey

1 pinch black pepper

1 tsp. kosher salt

 

2 T. minced fresh ginger

2 T. minced garlic

2 T. minced shallots

¼ C. chopped fresh flat-leaf parsley leaves

½ C. chopped fresh cilantro leaves

¼ C. extra-virgin olive oil

¼ C. rice wine vinegar

Fresh-pressed juice and zest of 2 limes

1 tsp. kosher salt

 

Combine miso, honey, black pepper and tsp. of salt. Coat steaks with marinade and let sit for 20 minutes at room temperature. In a small mixing bowl, combine ginger, garlic, shallots, parsley, cilantro, olive oil, vinegar, lime juice and zest and salt. Reserve. Preheat the grill to medium-high heat or prepare coals. Grill steaks about 4 minutes per side for medium-rare, but your safest bet is to use an internal thermometer and cook to 130–135°F, remembering the steaks will continue to cook when removed from the grill. Once done, be sure to let them rest for at least 5 minutes. Slice and serve with chimichurri.

Shallot Tarte Tatin

Shallot Tarte Tatin

Shallot Tarte Tatin

 

1 pound shallots (about 24)

3 T. sugar

4 T. unsalted butter

1 tsp. chopped fresh thyme

1 T. balsamic vinegar

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

1 sheet good-quality puff pastry, thawed if frozen

 

Heat oven to 375°. Place shallots in a bowl and cover with boiling water. Let them sit for 10 minutes to allow them to soften and to make peeling easier. Peel and halve shallots and set aside. Heat sugar in a large cast-iron or ovenproof skillet over medium heat and cook, swirling the pan occasionally, until it dissolves into a sticky caramel. Swirl in the butter, thyme, a splash of balsamic vinegar and a pinch of black pepper—take care, as the mixture will spit. Remove the pan from the heat and put all the shallots into the pan, cut side down. On a lightly floured surface, roll out the pastry and cut out a round 1 inch larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Bake until the pastry is puffed and golden, 25 to 30 minutes. Set pan aside to cool for a few minutes, then invert the tarte onto a serving plate

Beans on Toast

Beans on Toast

Beans on Toast

 

2 C. dried beans

Sprigs of rosemary and thyme

2–3 whole garlic cloves

4 medium tomatoes, diced small

⅓ C. basil leaves, torn

Salt and pepper

1 loaf crusty bread, sliced

4 large garlic cloves, peeled and smashed

3 T. extra-virgin olive oil

 

Soak beans overnight. The next day, cover them with water and bring to a rapid boil for 5 minutes. Reduce heat to a gentle simmer, add herb sprigs, garlic cloves, and 1 T. salt and simmer until the beans are a creamy texture and have started to pop open (30 to 50 minutes, depending on the bean). Drain cooked beans into a bowl, drizzle with good olive oil. Smash them with a fork to make a paste; add salt and pepper to taste. Mix tomatoes, basil, and salt and pepper to taste in a medium bowl. Toast bread slices, then rub with garlic and brush with oil. Spread bean paste onto toasts with a generous portion of tomato-basil mixture on top.

Cheesy Grits

Cheesy Grits

Cheesy Grits

 

2 T. unsalted butter

1/4 C. minced onion

1 1/2 C. water

1/2 C. milk

1/4 tsp. Sriracha

½ tsp. salt

1/8 tsp. pepper

1/2 C. grits (coarse cornmeal)

2 oz. havarti cheese, grated

2 oz. cheddar cheese, grated

1/4 C. fresh or frozen corn kernels, pureed

1 green onion, sliced thin

 

Melt 1 T. butter in medium saucepan over medium heat. Add onion and cook until softened. Stir in water, milk, Sriracha, salt, and pepper and bring to boil. Whisk grits into saucepan. When smooth, reduce heat to low and cook, stirring frequently, for 15 minutes. Turn off heat and stir in cheeses, pureed corn, and remaining 1 T. butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired

Butter-Braised Chicken with Spring Veggies

Butter-Braised Chicken with Spring Veggies

Butter-Braised Chicken with Spring Veggies

 

2 tsp. olive oil

2 T. unsalted butter

2 lb. chicken (pieces or half a chicken)

salt and black pepper

3 medium leeks, white and light green parts halved lengthwise and cut into 1-inch pieces

4 cloves garlic, sliced

8 radishes, quartered

1½ C. low-sodium chicken broth

5 stalks asparagus, chopped large

2 T. lemon juice

1 T. minced fresh rosemary

2 tsp. minced fresh thyme

 

Heat the oil in a Dutch oven over medium-high heat and swirl to coat. Season the chicken with 1 tsp. each salt and pepper. Lower the heat to medium, add butter and stir to melt. Cook chicken skin-side down, until golden brown, 8–10 minutes. Transfer to a plate. Add the leeks, garlic, and radishes to the Dutch oven. Cook over medium heat, stirring often, until the leeks and radishes are just tender, 6–8 minutes. Add the broth and bring to a simmer. Nestle the chicken in the veggies, skin-side up; cover and simmer over medium-low heat for 5 minutes. Toss asparagus on top, cover, and cook another 5–7 minutes until an instant-read thermometer inserted into the thickest piece of chicken registers 165°. Stir the lemon juice and herbs into the sauce and serve.

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

 

Spicebush twigs or bamboo skewers

1 tsp. spicebush berries

½ tsp. ground cumin

2 T. low-sodium soy sauce (or 1½ T. regular soy sauce)

1 T. extra-virgin olive oil

1 lb. shrimp, preferably jumbo or extra large, peeled, tails left on

 

If you’d like to skewer the shrimp on spicebush twigs, find an established spicebush shrub (or shrubs) that can stand to lose a number of thin branches. Look for relatively straight twigs that are sturdy and brown, not green, and avoid twigs that have berries on them (that way wildlife can feed on the berries later). The twigs should snap right off the shrub. Strip off the leaves and any smaller twigs. Save the leaves to dry for spicebush tea, if you like. If using bamboo skewers, soak in warm water for at least 30 minutes. Grind the spicebush in a mortar and pestle, or use the flat of your knife to crush the berries against a cutting board, then mince them until powdery. Combine the ground spicebush, cumin, soy sauce, olive oil, and shrimp in a medium bowl. Refrigerate for 30 minutes. Preheat the grill to medium-high. As the grill heats, thread the shrimp on the twigs or skewers. This step will take a little longer if you’re using spicebush twigs, since the twigs aren’t straight as arrows. It helps to snip the end of the twig on the bias with kitchen shears to make a pointy tip for skewering. Grill the shrimp until no longer opaque and firm when you press one with your finger, about 4 minutes per side (timing will depend on the heat of the grill and the size of your shrimp). Serve immediately.

Sautéed Golden Potato Salad with Leek and Black Olives

Sautéed Golden Potato Salad with Leek and Black Olives

Sautéed Golden Potato Salad with Leek and Black Olives

 

3 small baking potatoes (1 1/4 pounds), peeled and halved

1 quart low-sodium chicken broth

2 T. extra-virgin olive oil, plus more for drizzling

1 leek, white and tender green parts only, sliced crosswise 1/4 inch thick

4 C. mixed lettuces, such as arugula, mesclun and sunflower sprouts

12 pitted black olives, chopped

6 anchovies, thinly sliced

Kosher salt

Pepper

Red wine vinegar, for drizzling

 

In a medium saucepan, cover the potatoes with the broth and bring to a simmer. Cook over moderate heat until the potatoes are tender when pierced with a fork, 20 minutes. Using a slotted spoon, transfer the potatoes to a plate. Discard the broth, or strain and reserve for making soup later. Meanwhile, in a large skillet, heat 1 T. of the olive oil. Add the leek and cook over moderate heat, stirring occasionally, until softened and golden, about 3 minutes. Transfer to a plate. Heat the remaining 1 T. of olive oil in the skillet. Add the potatoes and cook over moderately high heat, turning, until golden and crisp, 2 minutes per side. Arrange the lettuces on plates. Using your hands, break the potatoes into large chunks and arrange them on top of the lettuces. Scatter the leek, olives and anchovies on top. Season the salad with salt and pepper, drizzle with vinegar and olive oil and serve.

Leeks in Vinaigrette with Black Olives and Bread Crumbs

Leeks in Vinaigrette with Black Olives and Bread Crumbs

Leeks in Vinaigrette with Black Olives and Bread Crumbs

 

2 bunches leeks

4 ounces (115 g) goat cheese, room temperature

2 T. (30 mL) extra-virgin olive oil, more to taste

Juice of 1 lemon

1/4 C. (60 mL) fresh tarragon, roughly chopped

1/2 C. (125 mL) black olives, pitted

1/2 C. (125 mL) Bread Crumbs (this page)

 

Bring a large saucepan of salted water to a boil. While you’re waiting for the water to boil, fill a medium bowl halfway with water and ice. Trim the dark green parts from the leeks and discard, or save for future use in a stock or soup. Drop the leeks into the boiling water and blanch for 4 to 5 minutes, until they are easily pierced with a paring knife. Immediately plunge the leeks into the prepared bowl of ice water and let cool completely. Drain and pat dry. Slice the leeks into 1-inch (2.5 cm) rounds. Schmear a large plate or platter with the goat cheese. Arrange the leeks on top. Drizzle the olive oil and lemon juice overtop. Sprinkle with the tarragon, olives, and bread crumbs and drizzle with additional olive oil, if desired. Store leftovers in an airtight container in the fridge for up to 5 days.

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

 

1 C. of your favorite marinara sauce

½ pound jumbo pasta shells, cooked (about 18 shells)

2 C. ricotta cheese

1 large egg

8 ounces Stella Aged Asiago Cheese, freshly grated

4 ounces mozzarella cheese, freshly grated

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

Pinch of crushed red pepper flakes

¼ C. mini pepperoni

 

Preheat the oven to 350 degrees F. Pour ½ C. of marinara sauce in the bottom of a 9×9 inch baking dish (or a 9-inch round pie plate). Cook the jumbo pasta shells according to the directions on the package. In a large bowl, stir together the ricotta cheese, egg, all but ¼ C. of the Stella Aged Asiago, all but ¼ C. of the mozzarella, the basil, oregano, salt, pepper and pepper flakes. Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni. Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

 

1 pound of lean ground beef

kosher salt and pepper

3 T. ketchup

2 T. yellow mustard

6 ounces sharp cheddar cheese, freshly grated

2 sheets thawed puff pastry

1 large egg + 1 tsp. water, for egg wash

2 T. sesame seeds, for sprinkling

 

½ C. mayonnaise

2 T. dijon mustard

1 T. yellow mustard

1 T. honey

1 T. your favorite BBQ sauce

 

As a note, I like to use the puff pastry here that isn’t perforated. I don’t ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry. Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too. Cut both sheets of puff pastry into six squares on the parchment paper. Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly. If you haven’t made the house sauce yet, make it now! Once the beef has cooled a bit, spoon 2 to 3 T. into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds. Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly – the insides are hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger. House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

Maple BBQ Salmon with Brown Butter Couscous

Maple BBQ Salmon with Brown Butter Couscous

Maple BBQ Salmon with Brown Butter Couscous

 

2 pounds salmon filets

1 T. brown (or maple!) sugar

1 tsp. garlic powder

1 tsp. smoked paprika

½ tsp. salt

½ tsp. freshly ground black pepper

¼ tsp. cumin

2 to 3 T. maple syrup

 

1 T. unsalted butter

1 C. uncooked pearl couscous

1 ¼ C. chicken or vegetable stock or water

pinch of salt

2 T. unsalted butter

1 garlic clove, minced

 

Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. In a small bowl, whisk together the sugar, garlic powder, paprika, salt, pepper and cumin. Sprinkle it all over the salmon filets. Drizzle each filet with the maple syrup and use a spoon to kind of “spread” it all over the filet. Roast for 10 to 15 minutes, until the salmon just flakes with a fork. If desired, you can brush with a little more maple syrup when it comes out of the oven. Top with chopped chives. Serve immediately with brown butter couscous! Heat a large saucepan over medium heat and add the butter. Stir in the couscous until coated, then cook for 2 to 3 minutes, stirring, until the couscous is slightly toasty. Add in the stock and salt and bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for 15 minutes, or until the liquid is absorbed. While the couscous is cooking, heat a small saucepan over medium heat and add the butter. Cook, whisking often, until brown bits appear on the bottom of the pan. Remove the butter from the heat and stir in the garlic cloves. Once the couscous is finished, drizzle with the garlic brown butter. Toss and serve.

Chicken Romano Meatballs

Chicken Romano Meatballs

Chicken Romano Meatballs

 

1 pound ground chicken

2 garlic cloves, minced

1 large egg, lightly beaten

½ C. seasoned bread crumbs

⅓ C. romano cheese

1/4 C. chopped fresh parsley

1/2 tsp. dried basil

½ tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

½ tsp. pepper

PAN SAUCE:

1 shallot diced

2 garlic cloves, minced

½ C. dry white wine, like chardonnay

1 C. chicken stock

1 lemon, sliced

 

Preheat the oven to 350 degrees F. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined – do not overmix. Shape the mixture into meatballs that are 1-inch in size – or slightly less. Heat an oven-safe skillet over medium heat and add 1 T. of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan. Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

 

1 medium onion, finely chopped

1 bunch wild garlic, finely chopped (Or, chives finely chopped)

1/2 head celery, finely chopped

2 stems fresh lovage, finely chopped (or 1/2 tsp. dried lovage)

1 lemon, grated zest and juice

200g rice

1L vegetable stock

salt and pepper, to season

a little butter or vegetable oil for sweating the vegetables

 

A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day. Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

 

6 C. water

2 T. ground cinnamon

1 tsp. kosher salt

1/4 C. pure maple syrup

1 1/2 C. uncooked steel-cut oats

2 medium Gala apples, cored, seeded, and diced

4 T. salted butter

 

Add water, cinnamon, salt, and maple syrup to a 3-quart or larger slow cooker. Whisk until well combined. Gently stir in oats and apple. Place butter on top of oat mixture. Place lid on slow cooker and set to low for 8 hours. Stir well right before serving. Tips, Substitutions, Time-Savers, and More: For more texture, serve with something crunchy, like pecans, walnuts, or sliced almonds. Milk adds even more richness and flavor; just substitute half of the water for your milk of choice during cooking. And a drizzle of local honey or sprinkling of brown sugar on top adds a bit more sweetness. Don’t have Gala apples? Any apple variety can be substituted.

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

 

1 T. toasted sesame oil

1 (2″) knob fresh gingerroot, sliced in half through the center

8 C. low-sodium chicken broth

5 T. tamari

1 (12-ounce) package frozen, fully cooked mini chicken wontons

3 T. rice vinegar

2 medium scallions, thinly sliced

 

Heat large soup pot over medium heat. Once hot, add oil and ginger. Sauté 2 minutes. Add broth and tamari, increase heat to high and bring to a boil. Once boiling, add frozen wontons and cook 2-3 minutes until wontons are fully heated through. Remove one wonton and cut in half to test that the insides are fully warmed through. Remove from heat, discard ginger, stir in vinegar and scallions, and serve hot.

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

 

1 (17- to 18-ounce) package or 2 (9-ounce) packages refrigerated gnocchi

2 (4-ounce) packages sliced wild mushroom mix

1 bunch scallions, white and light green parts chopped, dark green parts thinly sliced, divided

5 T. extra-virgin olive oil, divided, plus more for drizzling

Salt and freshly ground black pepper

1 C. full-fat ricotta cheese

1 lemon

 

Heat the oven to 450 degrees. While the oven is heating, combine the gnocchi, mushrooms and scallion whites and light green parts with 1/4 C. oil on the sheet pan. Season with salt and pepper and toss well. Transfer to the oven and roast, stirring halfway through, until the mushrooms and gnocchi are browned and beginning to crisp, about 20 minutes. While the gnocchi cooks, combine the ricotta with the remaining 1 T. oil in a small bowl. Zest the lemon over the top, season to taste with salt and pepper, and stir well. Slice the zested lemon in half. Once the gnocchi are finished, dollop the ricotta mixture on top of and between the gnocchi. Sprinkle with some of the dark green scallion slices to taste (you likely won’t need them all). Squeeze the lemon over the top to taste and drizzle with a bit more olive oil. Serve.

 

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

 

5 T. extra virgin olive oil

1 small shallot, finely chopped

2 cloves garlic, gently crushed

2 ounces pancetta, cut into 1/2-inch cubes

16 C. walnuts

8 ounces fresh morels, halved lengthwise

1 T. finely chopped Italian parsley

1/4 tsp. saffron threads, soaked in1/3 C. boiling water for 30 minutes

Kosher salt and freshly ground black pepper

12 ounces pipe pasta

1/2 C. fresh ricotta

1/2 C. grated Parmigiano-Reggiano

 

Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mushrooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it.  In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat but leave the pan on the burner. Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano. and a drizzle of oil.