Provencal Tomato Tart (Tarte aux tomatoes)

Provencal Tomato Tart (Tarte aux tomatoes)

tomato tart

Preheat an oven to 375 degrees F. Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.

Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.

Spread the bottom of the dough with a thin layer of Dijon mustard, and then cover with a single layer of snugly packed tomato slices, preferably heirloom tomatoes in several colors, that have been sprinkled with sea salt and drained on a paper towel to remove excess moisture. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper and chopped fresh thyme. Top with grated Gruyere cheese. Bake until the crust is golden and the tomatoes have collapsed. It should take about 20 to 25 minutes. Check at 20 minutes and continue to cook until pastry is golden. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.

Variations: Add slivers of kalamata olives over the cheese before baking. Or sprinkle the cooked and cooled tart with torn bits of fresh basil right before serving.

Fresh Corn & Dungeness Crab Chowder

Fresh Corn & Dungeness Crab Chowder

DSC632911 lb. Dungeness crab meat
2 cups fresh corn kernels (3 ears), cobs reserved
3 cups diced Yukon Gold potatoes, skin on
1 cup diced Walla Walla Sweet onion (or any sweet onion)
½ cup diced red bell pepper
½ cup diced fennel, plus a few fennel fronds
2 cups chicken broth (can substitute veggie broth or water)
3 cups whole milk
3 T. butter
2 T. flour
1 bunch fresh basil leaves, thinly sliced
salt & pepper

Cut the corn cobs into 2-inch chunks. In a large pot, heat the chicken stock until it begins to simmer. Add the corn cobs, cover and simmer for 10 minutes. While the cobs are cooking, prepare a roux. Melt 2 T. of butter in a small sauce pan. When the butter is melted, whisk in the flour and cook, stirring constantly for one minute. Remove from heat and set aside.
Strain the chicken stock mixture into a bowl and discard the cobs. Return the pot to the stove and add the remaining 1 T. of butter. When the butter is melted and sizzling, add the onion, bell pepper and fennel. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Season generously with salt and pepper. Whisk the roux mixture into the onion mixture, then add the potatoes, corn, 1 cup of the reserved chicken stock, and 3 cups whole milk. Bring the chowder to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes. Taste the chowder and adjust the seasoning as needed. Just before serving, stir in the crab (reserving a few nice pieces for garnishing), sliced basil, and fennel fronds. Garnish with a few additional pieces of crab meat and serve immediately.

Dilled Crab Salad

Dilled Crab Salad

16 ounces flaked crabmeat
3 C. fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 C. thinly sliced red onion
1/2 C. snipped fresh dill
1/3 C. prepared ranch dressing
1/3 C. sour cream
1 teaspoon lemon juice
Boston lettuce

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Jelly Doughnut Muffins

Jelly Doughnut Muffins

6541_l2 C. all purpose flour
1 T. baking powder
1/8 tsp. salt
1/2 C. sugar
2 large eggs
1 C. milk
6 T. vegetable oil
1 tsp. vanilla extract
~4 T. jelly, any flavor (I used raspberry)

1/4 C. butter
1/4 C. sugar

Preheat the oven to 375 degrees. Line 12 muffin C. with muffin papers. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar. Lightly beat the eggs in another bowl. Beat in the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. Fill each muffin C. about 1/3 of the way and make a well in the center with a spoon. Add ~1 tsp. of jelly and then top with the remaining batter. Bake for ~15 minutes, until the muffins are golden brown and spring back when pressed lightly. Meanwhile, melt the butter in a shallow bowl and place the sugar in a second bowl. When the muffins are baked let them cool in the pan for about 5 minutes. Dip the tops of the muffins in the butter and then in the sugar and place on a wire rack to cool completely. I like these muffins best when they are really fresh and still a little warm but they will also keep in an air tight container for 3-4 days.

Hood Canal Creamy Crab Chowder

Hood Canal Creamy Crab Chowder

ingredients1 lb. cleaned Oregon Dungeness Crab Meat, reserving liquid from shell
4 strips of bacon diced
1 C. chopped onion
1/2 C. chopped Celery
1/4 C. chopped bell pepper
4 C. Water
2 Chicken or Vegetable Bouillon Cubes
2 C. diced potatoes
1 (12 oz.) can evaporated skim milk
1 (8 1/2 oz.) can cream style corn
2 T. chopped Pimiento
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 T. flour
1/4 C. Skim Milk
2 T. butter
Chopped fresh Parsley for garnish

Pick over meat to make sure it is free from any shell. Fry bacon until crisp. Add onion, garlic, celery, and bell pepper; sauté until tender. Add reserved crab liquid, water, bouillon and potatoes, bring to a simmer, breaking up bouillon cube. Add evaporated milk, corn, pimiento and seasonings. Simmer 10 minutes or until potatoes are nearly tender. Add crab, stir, and return mixture to gentle simmer. Combine flour and milk, blending until smooth. Add to chowder, stirring until slightly thickened. Add butter, stir until melted. Garnish with parsley and serve.

Homemade Taco Seasoning

Homemade Taco Seasoning

taco-seasoning-recipe6 T. chili powder
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper

Put all of the ingredients in a jar or a container with a lid and shake, shake, shake.

Mozzarella Sticks with Buttermilk Dip

Mozzarella Sticks with Buttermilk Dip

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks Mozzarella-Sticks-with-Buttermilk-Dip-1024x768
1 1/2 cups panko-style breadcrumbs
4 teaspoons Italian seasoning
1/2 teaspoon table salt
Freshly ground pepper to taste
4 eggs
1 cup of all-purpose flour
Canola oil for frying

1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions
2 tablespoons minced flat-leaf parsley
1/4 to 1/2 teaspoon of table salt to taste
Freshly ground black pepper to taste

Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.

Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.

Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry. Serve immediately with buttermilk dip.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

Cheeseburger Chowder

Cheeseburger Chowder

P11408991 lb. very lean ground beef
2 red skinned potatoes, scrubbed well and cubed
2 stalks celery, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 C. corn
1 beef bouillon cube
1 1/2 C. water
1 tsp. kosher salt
2 1/2 C. milk
3 T. all-purpose flour
1 C. grated cheddar cheese

In a soup pot brown the ground beef, drain off any fat. Stir in the potatoes, celery, onion, bell pepper, corn, bouillon cube, water and salt. Cover and cook 15-20 minutes, until the vegetables are tender. Whisk together the flour and milk. Slowly add to the meat mixture and cook until thickened and bubbly. Add the cheese and heat, stirring, until it melts.

Pork Chops with Pomegranate Pan Sauce and Garlicky Green Beans

Pork Chops with Pomegranate Pan Sauce and Garlicky Green Beans

124077For the pork:
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin (I love cumin with pork chops!)
1/4 tsp. black pepper
4 4oz boneless pork loin chops
2 tsp. olive oil
1 large shallot, chopped
3/4 C. pomegranate juice
1 T. sugar
1 T. balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first four ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil. Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the juice, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.

For the green beans:

3/4 lb green beans, trimmed
1 T. butter
3 cloves garlic, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and sauté until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.

Green Goddess Chicken Bites

Green Goddess Chicken Bites

f7bde06d-94fb-4596-b8bf-c59ab5b68bac1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

In large bowl, mix chicken, celery and onions. In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time. Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.

Pork Chops with Rhubarb-Cherry Sauce

Pork Chops with Rhubarb-Cherry Sauce

edf_rhubarbpork_vert1/2 C. dried cherries
1 T. balsamic vinegar
1/4 C. hot water
1 tsp. plus 2 T. olive oil
1/2 C. finely chopped onion
8-10 oz rhubarb, ends trimmed, cut crosswise into 1/2″ pieces (2 cups)
3 T. sugar
Pinch of ground nutmeg
kosher salt and black pepper
4 6-8 oz pork loin chops (1/2″ thick)

Combine the cherries with the vinegar and hot water and set aside for 10 minutes to soften. Meanwhile, in a small saucepan, heat 1 tsp. oil over medium-low heat. Add the onion and cook until softened, stirring occasionally, about 10 minutes. Add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat and simmer until the rhubarb has softened, 5-8 minutes. Stir in the nutmeg and season to taste with salt and pepper. Remove from heat and keep warm. Season both sides of the pork with salt and pepper. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Cook the pork (in two batches if necessary to avoid crowding) until browned and cooked through, 3-4 minutes per side. Serve topped with the warm sauce.

Sunrise Smoothie

Sunrise Smoothie

sunrise1 oz (2 T.) honeydew melon
1 oz (2 T.) kiwi
1 oz (2 T.) apple slices
2 oz (1/4 cup) Tillamook Vanilla Bean Yogurt
2 oz (1/4 cup) Beet juice
2 oz (1/4 cup) orange juice
1 oz (2 T.) skim milk
1 tsp. honey

Dice all the fruit into small pieces. Put the fruit in the blender, then add Tillamook Vanilla Bean Yogurt, beet juice, orange juice, skim milk, and honey. Mix until consistency is smooth. For a sweeter taste, add more honey and blend again.

Valentines Jell-O Hearts

Valentines Jell-O Hearts

6717450467_4f6231617b4 (3oz.) boxes Strawberry Jello
2 envelopes Knox Unflavored Gelatin
5½ cups boiling water, divided
1 can (14oz.) Sweetened Condensed Milk
½ cup cold Water

Spray a 9 x 13 pan with non stick cooking spray. In a large bowl, add the 4 packages of Strawberry Jello. Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved. Pour into the prepared pan and place in the refrigerator for 2 hours or until firm. In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute. Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool. Remove the firm red jello from the fridge and invert onto a cutting board. Re-spray the same 9 x 13 pan with non stick spray. With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste. Arrange the hearts in the pan. Pour milk mixture over the hearts and place in the fridge for 2 hours until firm. Remove and cut into squares.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup

Chicken-Crodon-Bleu-Soup¼ cup butter
¼ cup flour
2 ½ cups half and half
2 ½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2 ½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese

In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Roasted Poblano, Onion & Jack Quesadilla

Roasted Poblano, Onion & Jack Quesadilla

14997845320_4e5dab26fd_o6 poblano chiles
1/4 cup loosely packed fresh cilantro
1 tablespoon plus 2 tsp. olive oil
1 medium white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
two 10-inch flour tortillas
grated Monterey Jack cheese (4 to 8 oz.)
sour cream or crème fraiche to taste

To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.) Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting). Meanwhile: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadillas. Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side — I like to open my quesadilla up and drop spoonfuls of crème fraiche inside.

Hearty Pork & Parsnip Stew

Hearty Pork & Parsnip Stew

2 T. vegetable oil
1 pound boneless pork shoulder for stew, cut into chunks
2 large leeks, washed well and chopped
3 C. water
1 1/4 tsp. salt
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. dried thyme leaves
3 large parsnips, peeled and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch slices
1 C. frozen peas
1/4 C. chopped fresh parsley
3 C. hot cooked rice (optional)

Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes. Add water, salt, TABASCO® Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.

Bacon Cheddar Hush Puppies

Bacon Cheddar Hush Puppies

1½ C. (7.3 oz) cornmealfce4d277-3090-4a8d-a729-414b6373f0b7
2¼ C. (10.1 oz) self-rising flour
2 tsp. baking powder
1 tsp. salt
Cayenne pepper to taste
3 large eggs, beaten
2 T. (1 oz) canola oil
2½ C. (21 oz) buttermilk
3½ slices (3.5 oz) Tillamook Medium Cheddar Cheese, diced
7 pieces cooked bacon, diced
¼ C. chives, diced
1 T. black pepper
1½ T. sugar

Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl. In a separate bowl, combine and whisk together eggs, oil, and buttermilk. Slowly pour the dry mixture into the wet mixture. Once combined, slowly stir in the rest of the ingredients (diced cheese, cooked diced bacon, diced chives, black pepper, and sugar). Use a small/medium size scoop to spoon batter and drop at close range in a deep fryer. If you don’t have a deep fryer, a deep cast iron kettle full of soy or canola oil at 350°F will also work. Cook for 7-8 minutes until dark brown (you’ll know if they are undercooked as the middle will not be hot). Serve hot right out of the fryer with your favorite vinegar, buffalo or hot sauce.

Sparkling Pear & Cranberry Cocktail

Sparkling Pear & Cranberry Cocktail

bd119_1106_sparking_vert2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d’Asti wine
8 small sprigs fresh rosemary

Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.

Orange Pushup Smoothie

Orange Pushup Smoothie

orangepushup-41 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)
1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste
1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional

Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves. If desired, add a splash more water or milk. Add the ice and blend until smooth. Serve immediately.

Pasta with Capers and Cherry Tomatoes

Pasta with Capers and Cherry Tomatoes

recipe-image-legacy-id--281694_126 T. salt-packed capers
1 small red onion, halved lengthwise
3 garlic cloves, smashed
1/3 C. extra-virgin olive oil
3 canned whole tomatoes (preferably San Marzano), chopped
12 cherry tomatoes, quartered
2 T. chopped fresh mint
1/8 tsp. black pepper
3/4 lb dried linguine
Garnish: fresh mint leaves

Rinse capers in a sieve and transfer to a small bowl. Cover capers with water by about 2 inches and soak 30 minutes. Drain, and then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop. Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes. Add capers and cook, stirring occasionally, 5 minutes. Remove and discard garlic and onion. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours. Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve about 1 C. cooking water, then drain pasta. Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. If pasta seems dry, add a few T. reserved cooking water. Cooks’ note: Sauce can be made 3 days ahead and chilled, covered.

Captain America Cocktail

Captain America Cocktail

tumblr_n7skrmbNFY1roin39o1_500

Add 1 oz. (30ml) Ciroc Raspberry to glass with ice. Top with Sprite/7up, until 3/4 full.  Add a Splash of Grenadine and ½ oz. (15ml) Blue Curacao.  Garnish with cherry and lime if desired.

Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

bow-tie-pasta-ck-222291-x4 cups hot cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced fresh basil
1/4 cup chopped pitted niçoise olives
2 tablespoons capers
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Red wine vinegar (optional)

Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

Beachcomber

Beachcomber

how-to-make-beachcomber_WidePlayer1 1/2oz light rum
1/2oz triple sec
1 T. fresh lime juice
1 tsp. maraschino liqueur or kirsch
Sparkling water to taste
Garnish: maraschino cherry

Shake all ingredients except sparkling water in a cocktail shaker with 1 C. ice cubes, then strain into a tall glass filled with ice cubes. Add sparkling water and stir.

Sizzlin’ Chicken Skewers

Sizzlin’ Chicken Skewers

Sizzlin_Chicken_Skewers1/3 C. hot water
1/4 C. Barbecue Sauce
1/4 C. creamy peanut butter
1/4 C. lite soy sauce
1/4 C. chopped cilantro
2 T. Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Pesto Grilled Cheese & Roasted Tomato Soup

Pesto Grilled Cheese & Roasted Tomato Soup

p-2-682x1024About 14 vine tomatoes (not the huge beef ones, just firm-mediumly-sized ones, still on the vine)
3 cloves of garlic, unpeeled
Handful of basil
Salt, pepper, paprika, chili flakes, olive oil
1-2 mugs of vegetable stock (depending how thick you like your soup)
For the sandwiches:
4 pieces of bread
Few slices of gouda
Butter
Big handful of basil
Half a fist sized chunk of parmesan, grated
Handful of pine nuts
1 small clove of garlic, crushed
Olive oil

Pre-heat your oven to 190C/375F. Place your tomatoes into a baking tray with your garlic cloves, a good drizzle of olive oil, salt & pepper. Pop them into the oven for about 45mins.

While they’re cooking, whip up your pesto. Gently toast the pine nuts in a dry frying pan over a medium heat. When they’re golden put them in your food processor with your basil, parmesan, olive oil & garlic. Blend & you’re done. When your tomatoes are roasted to perfection (the skins should have popped open and peeled up at the edges) take them out and leave them on the side to cool down. Once they’re cold enough to handle, peel off the skins. Throw your naked, quivering tomatoes into a blender with your stock, a pinch of paprika, a dusting of chill flakes & a fist full of basil. You can always add a good splash of cream here for double comfort points. Blend until smooth & soup like.

To make your pesto grilled cheese, heat a dry frying pan on a medium heat. Grab your bread & butter each piece, on just one side. Smear a generous amount of your pesto onto the unbuttered side & top with a couple slices of cheese. Put the top of the sandwich on, butter side facing up. Place into the pan & weigh it down with a something flat (I used a pie dish but you can use a plate, just make sure it won’t melt) & pop something heavy, like a can of beans on top. Cook for about 2mins or until the cheese starts to melt, then carefully flip it over & repeat.

Beef with Soy Mustard Glaze

Beef with Soy Mustard Glaze

picj1oGwe1/4 C. Soy Sauce
2 T. Dijon mustard
1 T. lemon juice
4 cloves garlic, peeled
1 tsp. minced fresh ginger root
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. chopped fresh rosemary, optional
6 8oz rib-eye steaks

Combine glaze ingredients in blender; cover and blend until smooth. Brush both sides of steaks with mixture. Grill or broil 4 minutes; turn over and brush with remaining sauce. Cook 4 minutes longer (for med-rare) or to desired doneness.

Strawberry Drizzle Cakes

Strawberry Drizzle Cakes

1½ cups all-purpose flourstrawberry-cakes-2
2 teaspoons baking powder
½ cup sour cream
¼ cup cream cheese
1 egg, lightly beaten
½ cup butter, melted
1 cup diced fresh strawberries
½ cup sugar
For the Drizzle:
3-5 tablespoons milk
2 tablespoons butter, melted
1 cup powdered sugar
½ tsp vanilla extract

Preheat the oven to 375/190C. Grease a brownie/bar pan and set aside. (If you do not have a brownie pan, a muffin pan can be used in its place). In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted. In a food processor, mix all of the ingredients (except the strawberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter. Remove the blade from the food processor and fold in the strawberries. Using an ice cream scoop, fill the sections equally (with one scoop in each section). Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned. Let cool in the pan for 5 minutes before transferring to a wire rack. For the Drizzle: In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract. Add in more milk as needed 1 teaspoon at a time until it is the desired consistency. Once the cakes have cooled ten minutes, drizzle with the glaze and serve.

Ham Crescent Rolls

Ham Crescent Rolls

3oz cream cheese, softened
2 T. honey, divided
1 T. minced green onions
1 (8ct) pkg refrigerator crescent rolls, separated into triangles
6oz (24 slices) thinly sliced ham
1 T. mustard
1/4 C. mayonnaise
1/4 C. crushed pineapple, drained

Mix cream cheese, half the honey and green onions; spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in medium bowl. Preheat oven to 375. Layer 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices. Roll up crescents, starting from the wide end, to enclose filling. Place on ungreased baking sheet, leaving space between rolls. Bake 15 minutes until rolls are golden brown; remove carefully from baking sheet. Serve immediately.

Zesty Parmesan Corn

Zesty Parmesan Corn

Zesty_Parmesan_Corn4 ears corn
2 T. Mayo (or Butter)
1/4 C. Grated Parmesan Cheese
4 fresh lime wedges

Remove silk from ears of corn; rewrap ears in husks. Soak corn in husks in enough water to completely cover at least 2 hours. Preheat grill to high heat. Grill corn 20 min. or until tender. Remove husks. Spread corn evenly with mayo. Sprinkle each with 1 T. cheese. Squeeze 1 lime wedge over each ear of corn.

Cherry Punch

Cherry Punch

exps8682_TH2686C33D1 can (6 ounces) frozen lemonade concentrate, thawed
1 can (6 ounces) frozen limeade concentrate, thawed
1 can (20 ounces) pineapple chunks, undrained
2 C. water
2 liters cherry soda, chilled
2 liters ginger ale, chilled
Lemon and lime slices, optional

In a blender, combine concentrates and pineapple; cover and blend until smooth. Pour into a gallon-size container; stir in water. Store in the refrigerator. To serve, pour the mixture into a punch bowl; add cherry soda and ginger ale. Garnish with lemon and lime slices if desired. Yield: about 6 quarts.

Disneyland Dole Whips

Disneyland Dole Whips

imagesVEN1F6D41 (16 oz) bag of frozen pineapple chunks (I used Dole)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
12 ounces pineapple juice

Puree frozen pineapple in a blender. It works best if it is about halfway thawed. To that, add the ice cream, lime juice, lemon juice, and half (6oz) of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to set up. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving. We found it made about 3 servings, but you can easily double or cut the recipe in half. Dream of Disneyland and enjoy!

Another Version

2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.

Pineapple juice {As much or little as you want}
Sugar, to taste

Drain crushed pineapple and reserve 2 Tbsp. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.) Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.} In a large bowl, gently fold pineapple mixture into whipped cream until blended. Return to freezer until completely frozen. {About 1 hour.) Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.} Scoop pineapple slush ice cream into a cup and fill the rest of the way with your juice. Sit back and relax and pretend you’re riding Space Mountain.

Vegan Version

2 cups (frozen-by-you) DOLE pineapple cubes, from a fresh DOLE pineapple (cut by you)
1 DOLE banana, frozen
1/2-1 cup non-dairy milk (soy, almond, coconut…)

First you a pineapple, wait until it is fragrant and ripe, then chop it into cubes. Freeze the cubes. Also freeze your own ripe bananas. Place the pineapple, banana and 1/2 cup non-dairy milk in a high speed blender. Place lid on and start blending from low to high. Continue blending and use your Vitamix tamper (Vitamix is advised for achieving best results.) You want to add as little liquid as possible to maintain the frosty thickness, but add more liquid in small splashes as needed to blend. Pour the frosty whip into a serving cup, swirl on top with the back of a spoon and serve! Garnish with fresh pineapple if possible. Colorful umbrella optional.

One More

2 cans (20 oz each) Dole Crushed Pineapple
2 Tbsp sugar
Juice of one lime
Juice of one lemon
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, frozen

In a blender, pour in the cans of crushed pineapple (pineapple and their juice), the sugar, juices of both the lemon and lime, and the vanilla. Blend for about 2 minutes or until completely smooth. Cut the frozen Cool Whip in quarters and place it in the blender. Blend on high until combined and smooth. Mixture will be thick but still pourable. Pour the mixture into two Mason jars with the lids off. Place the Mason jars into the freezer and freeze for about 3 hours, or until the mixture is soft and thick, like soft serve. Serve immediately. I find that in my freezer, 3 hours is the perfect amount of time for thick and creamy soft serve-style Dole Whips, but check yours after 2 and experiment with times from the 2-hour mark.

Cinnamon Streusel Baked French Toast Sticks

Cinnamon Streusel Baked French Toast Sticks

brazilian-cheese-bread2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 large egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch or sweet manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup plus 3 tablespoons extra-virgin olive oil
Pinch of ground nutmeg
Pinch of cayenne pepper
Pinch of black pepper

1. Place the Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Place the two types of manioc starch and salt in the bowl of a stand mixer fitted with the paddle attachment. Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture into the starch mixture, all at once, and turn the machine on at low speed. Mix until the dough is smooth and the starch is completely incorporated, about 2 minutes. Pause the machine and add the cheese-egg paste, scraping it directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper, and mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough should feel a bit sticky and moist. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or overnight. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly coat your hands with olive oil (or flour them with manioc starch), pinch off walnut-size pieces of dough, and roll them between your palms. Alternately, you can use an ice-cream scooper to make 1-inch balls. Place them on the parchment, leaving 1 1/2 to 2 inches between the rolls. Bake the cheese rolls in the oven until they puff up and are lightly golden brown, 12 to 14 minutes. To ensure even cooking, rotate the pan once during baking time. Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately, while they are still at their warmest and chewiest.

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken1/4 C. packed dark brown sugar
1/2 C. water, divided
2 T. fish sauce
1 T. grated fresh ginger
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces

Heat sugar and 1/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.

Uses for Apples

Uses for Apples

To make richer-tasting pureed squash soup, add a cut-up apple to the soup and puree along with the other ingredients. Almost invariably, ingredients that grow in the same season make perfect partners in the kitchen. Apples and squash are an excellent example.

To make broccoli soup with a touch of sweetness, add apples, especially if you’re making the soup in the fall. In a medium saucepan, cook 1 small, finely chopped onion in 2 tablespoons unsalted butter over medium heat until soft, about 5 minutes. Add 2 boxes (10 ounces each) frozen broccoli pieces, 2 finely chopped, peeled, and cored large apples, and 4 cups chicken broth. Cook until the apples and broccoli are soft, about 10 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon ground white or black pepper. Puree in a food processor or blender, then stir in 1/4 cup sour cream. This soup can be served hot or cold.

To spruce up a chicken salad sandwich, add 2 tablespoons finely chopped apples and 2 tablespoons chopped toasted pecans to 3/4 cup of your favorite chicken salad.

To give grilled cheese sandwiches a new twist, add a few thin slices of apple to each sandwich before toasting on the griddle.

To lend a sweet kiss to horseradish sauce, add some diced apple. Mix together mayonnaise, sour cream, prepared horseradish, and a generous handful of finely chopped tart apples, such as Granny Smith.

To salvage hardened brown sugar, put a slice of fresh apple in the bag and seal for 2 days.

To make better-tasting cranberry sauce for the Thanksgiving feast, add an apple.

Combine the following ingredients in a medium saucepan: 1 bag (12 ounces) fresh cranberries, 3/4 cup sugar, 1/2 cup water, and 1 cinnamon stick (3 inches long). Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until most of the cranberries pop, about 8 minutes. Peel, core, and finely chop 1 McIntosh apple and add to the sauce. Simmer until the apple is tender, about 5 minutes longer. Taste the sauce and add more sugar, if needed. Turn into a medium bowl, cool slightly, then cover and refrigerate until cold. Keeps for up to 1 week in the refrigerator.
To put a sweet twist on fennel salad, mix in a couple chopped apples. Almost any salad will benefit from the gentle sweetness of apples. Combine 1 thinly sliced fennel bulb, 2 chopped apples, and 1/2 cup walnut pieces in a large bowl. Toss with a mixture of 1/3 cup olive oil, 1/3 cup apple juice, 1 tablespoon fresh lemon juice, 1 teaspoon ground fennel seed, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

For the perfect autumn appetizer, make apple-cheddar pizza. Sprinkle a pizza pan with 1 tablespoon cornmeal and pat a prepared pizza dough (homemade or purchased) into the pan. Bake at 500°F on the lowest rack of the oven until lightly browned, about 5 minutes. Arrange 2 cored and thinly sliced apples over the dough and top with 4 thinly sliced large shallots (or substitute one thinly sliced small, mild onion). Sprinkle on 1/2 cup shredded cheddar cheese (2 ounces) and 1/2 cup shredded mozzarella cheese (2 ounces). Bake until the cheese is melted and the crust is golden brown, about 8 minutes longer. Cut into wedges and serve.

For a couscous dish that will warm you up in winter, top the cooked grain with apples and roasted vegetables. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add 1 red onion cut into 8 wedges and cook for 5 minutes. Stir in:

3 cups cubed butternut squash (1 1/2 pounds)
1 1/2 cups chopped rutabaga (about 1 1/4 pounds)
3 carrots, sliced
2 Granny Smith apples, peeled, cored, and cubed
3 garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14 ounces) vegetable broth

Bring to a simmer. Cover and roast at 400°F until the vegetables are tender, about 45 minutes. Stir in 2 cups sliced Swiss chard and 1/8 teaspoon hot-pepper sauce. Bake for 5 minutes longer. Serve over 4 cups cooked couscous and top each serving with 1 tablespoon plain yogurt.

Roasted Endive Salad with Prosciutto, Figs and Pistachios

Roasted Endive Salad with Prosciutto, Figs and Pistachios

roastedendivesalad6 heads of endive (green, red or both)
1/4 cup olive oil (an infused oil, such as roasted garlic olive oil, works great here)
2 slices prosciutto
1 cup dried figs, sliced as thinly as possible
1/2 cup pistachio nuts, shells removed
1/4 cup organic honey

Preheat your oven to 350°F. Line a rimmed baking sheet with aluminum foil. Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil. Bake at 350°F for 30 minutes, or until the outer edges are golden brown. Meanwhile, fry the prosciutto in a skillet until crispy. Drain onto paper towels, then crumble the prosciutto and set it aside. When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts. Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.

Moroccan Red Wine Pan Sauce (for Pork, Lamb, Beef or Venison)

Moroccan Red Wine Pan Sauce (for Pork, Lamb, Beef or Venison)

1 tsp. Cumin Seeds
½ tsp. Paprika
½ tsp. Cinnamon
½ tsp. Coriander
1/4 tsp. Ginger, optional
1 ¼ C. Red Wine
2-3 tsp. Red Currant Jelly
Salt & Pepper
2-3 T. chopped Cilantro, optional

Remove fried meat from pan. Pour off all but 1 T. oil from pan. Being careful to leave all browned bits behind. Return pan to burner over medium high heat and add spices and wine. Swirl and stir, scraping up browned bits, until wine comes to a boil. Add currant jelly, stirring until almost melted. Continue cooking, stirring often, until liquid has reduced by half. Season with salt and pepper, stir in cilantro, if using, and pour over meat to serve.

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

Steak with Gremolata

Steak with Gremolata

steak with gremolataWhen served with a bowl of cool, fresh fruit, cucumber rounds, and sliced avocado, this steak makes an ideal summer meal. In her recipe, Erin calls for hanger steak, a cut my local market only stocks frozen. Because I wanted dinner in an hour, my butcher recommended flat iron steak instead. Rib eye makes a great option, too.

1-1/2 pounds flat iron steak, hanger steak, or rib eye
Kosher salt and freshly ground black pepper
1/3 cup flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, smashed and minced
Olive oil, for brushing

Pat the steak dry with paper towels. Sprinkle both sides generously with salt. Let stand at room temperature for 30 minutes before grilling. On a cutting board, mound the parsley, lemon zest, and garlic. Mince together, then transfer to a small bowl. Season to taste. Preheat a grill to medium-high heat (400°F to 450°F). Scrape the grates completely clean. Brush the steak lightly with olive oil on both sides, then transfer to the hot grill. Grill with the lid shut until done to your liking, about 8 minutes per side for medium-rare, turning once. Remove from the grill and season again lightly with salt and pepper. Sprinkle the gremolata on top, pressing gently. Let rest for 10 minutes before slicing. Slice against the grain and serve.

Pickled Jalapeños

Pickled Jalapeños

Pickled-Jalapenos1 pound (450g) fresh jalapeno peppers, washed
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 T. sugar
3 T. coarse salt, such as kosher
2 bay leaves
2 T. whole coriander seeds
3 cloves garlic, peeled
2 T. black peppercorns

Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.