Honey Lemon Pear Butter

Honey Lemon Pear Butter

2 lb. Bartlett Pears (5-6)
1/3 C. Honey
1 tsp. Cinnamon
Zest and Juice of 1 Lemon

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer. Wash, core, and quarter the pears. Place the pears in a medium saucepan with 2 T. of water. Set the pan over medium-low heat and simmer for 10 to 15 minutes, until the pears are quite smooth. Scrape the softened pears into the carafe of a blender and puree until the skins disappear and the flesh is quite tender. Return the puree to the saucepan and place over low heat. Cook, stirring regularly, for 45 to 55 minutes, until the pear puree has thickened a great deal and sits up tall in the bowl of a spoon. If it’s not done, it will run to the edges of the spoon and will be no higher than the rim. Add the honey, lemon juice and zest, and cinnamon. Taste and adjust the sweet and tart levels. Remove the butter from the heat and funnel into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Apricot-Lacquered Chicken Thighs

Apricot-Lacquered Chicken Thighs

1 3/4 pound bone-in, skin-on chicken thighs (this is 4 meaty thighs)
1 1/2 tsp. Gourmet Garden Garlic Paste (or 3 garlic cloves, finely minced)
1 1/2 tsp. Gourmet Garden Ginger Paste (or a 1 1/2-inch piece of ginger, peeled and finely minced)
1/4 cup apricot preserves
2 tsp. soy sauce
1/4 tsp. chile powder
1/2 tsp. hot sauce

Heat oven to 350F degrees. Lightly mist an 8-inch square baking dish with nonstick spray and set aside. Snip any large globs of fat off chicken and discard (I leave the skin on because I like it!), and place chicken in prepared dish. To a small bowl, add garlic, ginger, apricot preserves, soy sauce, chile powder and hot sauce, and stir well to combine. Spoon most of sauce over chicken, spreading to cover with the back of the spoon. Reserve a little bit of sauce (maybe ~ 4 tsp.) for serving time. Bake for 50 minutes. Remove pan from oven and allow chicken to cool for about 5 minutes. Serve, spooning remaining sauce over top if you like. Accompany with a green salad, another vegetable like carrots or broccoli, and rice or potatoes if you like.

Pickled Ramp Bulbs

Pickled Ramp Bulbs

1 pound ramps
1/2 cup unseasoned rice vinegar
1/4 cup granulated sugar
1 tsp. pickling salt (or any other finely milled salt)
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/8 tsp. red chile flakes
1 bay leaf

Wash the ramps well. Trim away the leafy greens and root ends. Combine the vinegar, sugar, and salt with 1/2 cup/120 ml of water in a small saucepan and bring to a boil. Place all the spices and the bay leaf in the bottom of a clean l-pint/500 ml jar and pack the trimmed ramps into the jar. Pour the brine over the ramps, leaving 1/2 inch/12 mm of headspace. Tap the jar gently to remove any air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. Wipe the rim and apply a clean lid and ring. Let the jar cool for at least an hour and then place in the refrigerator. Give the ramps at least a week in the pickling liquid before eating. Note: Because nothing about ramps is neat or precisely cultivated, you have to take a bit more care in their preparation. Wash them well in several changes of cold water to ensure you remove all the grit. And don’t toss the green tops! You can either sauté them and serve them as a cooked green or whirl them into an oniony pesto.

Blueberry Syrup

Blueberry Syrup

If you don’t have enough to fill the final jar, refrigerate and use within a month.

6 cups blueberries, fresh or frozen
2 T. fresh-squeezed lemon juice
l tsp. finely grated lemon zest
4-5 cups sugar, to taste
6 pint-size canning jars and lids, sterilized

Have boiling water-bath canner ready. Rinse fruit in cold water, removing any stray stems and blemished berries. Drain well. Reserve 2 cups berries. Place the rest in a food processor and pulse briefly (or mash with a potato masher). Place in a 2-quart saucepan with lemon juice and zest. Bring to a boil over high heat, reduce to a low simmer and cook 5 minutes. Press cooked berries through a fine-mesh colander using the back of a wooden spoon to push through as much pulp and juice as possible. Discard dry pulp. You should have 4 to 5 cups thick juice. Return juice to pan and add an equal amount of sugar. Bring to a boil, reduce to simmer, add 2 cups reserved whole blueberries, and cook 2 minutes. Divide syrup among prepared jars, distributing whole fruit evenly and leaving 1/2 inch of head space. Wipe any spills from lip of jars. Seal with 2-part canning lids and place in a boiling water bath that covers tops of jars by 2 inches. Boil 15 minutes. Remove jars from bath and turn upside-down for 1 minute. Turn upright and cool. Check seals. Variations: Other berries may be substituted or mixed with the blueberries. Recipe may be cut in half. You may substitute a heat-proof sweetener such as Splenda for the sugar. Syrup can also be put up in half-pint jars.

LTS Day Cheese

LTS Day Cheese

4 cups water
1 1/2 cups non-instant powdered milk
2-4 T. lemon juice or vinegar
¼ tsp. salt

Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn’t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don’t let it come to a boil. Milk will gradually develop curds and separate from the whey, which will be almost clear. If it does not turn into curds and whey, add a little more lemon juice or vinegar. Strain and rinse the curds in cool water. Add salt.

Braised Duck Legs with Polenta and Wilted Chard

Braised Duck Legs with Polenta and Wilted Chard

4 pounds duck legs
Kosher salt, freshly ground pepper
12 sprigs thyme
10 garlic cloves, crushed
2 bay leaves, crumbled
2 tsp. juniper berries
1 T. vegetable oil
1 large onion, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1½ cups dry red wine

1½ cups milk
Kosher salt, freshly ground pepper
â…” cup coarse-grind polenta

1 tsp. Sherry vinegar or red wine vinegar
1 bunch large Swiss chard
3 T. olive oil, divided
6 garlic cloves, crushed
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 lemon, halved
1 ounce Parmesan, finely grated (about 1 cup)
2 T. unsalted butter

Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill). Place racks in upper and lower thirds of oven and preheat to 225°. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6–8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1½–2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1½–2 hours longer. Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).

While duck is chilling, preheat oven to 225°. Bring milk and 2 cups water to a boil in a large saucepan. Season with salt and pepper; slowly stream in polenta, whisking constantly. Cook, whisking often, until it begins to thicken, about 5 minutes. Cover and transfer to lower rack in oven. Bake until polenta is thick and grains are soft, 20–30 minutes. Whisk to smooth out.

While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium-high heat and cook until thick enough to coat a spoon, 15–20 minutes. Stir in vinegar; keep sauce warm. Remove polenta from oven; keep warm. Increase oven temperature to 400°. Transfer duck legs, leaving fat behind, to a large rimmed baking sheet, placing skin side up. Roast on top rack until skin is crackling crisp, about 20 minutes.
Meanwhile, remove ribs and stems from chard leaves by slicing away leaf from both sides of stalk. Slice stalk in half lengthwise; cut into 3″-long pieces. Tear leaves. Heat half of oil in a large skillet over medium-high. Cook garlic, tossing, until golden, about 2 minutes. Transfer to a large bowl. Add stems to skillet and cook, tossing, until crisp-tender, about 5 minutes. Transfer to bowl with garlic. Add remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutes. Season with salt and pepper. Toss in chard stems and garlic and transfer to a platter. Top with red pepper flakes and squeeze lemon over. Whisk Parmesan and butter into polenta. Serve duck with polenta, wilted chard, and sauce alongside.

Candied Grapefruit Peels

Candied Grapefruit Peels

4 grapefruits
1 1/2 C. sugar plus 1 C. for dusting
1 1/2 C. water
1/2 T. cardamom

There are two options to get to the peel. You can slice the grapefruit in wedges and carefully cut the fruit away from the rind with a knife (easiest) or slice the grapefruits in half and juice the grapefruit (you will still have to cut the remaining membrane away from the rinds). Slice rinds into strips. Bring a large pot of water (additional to the ingredients) to boil. Add strips and boil for 10 minutes. Remove the grapefruit strips and discard water. In the same pot, combine sugar and water and bring to a boil. Once boiling, reduce heat to medium-low and simmer. Add grapefruit and simmer for 15 to 20 minutes (amount of time will depend on the size of your pot) until there is no syrup remaining. Remove the grapefruit and allow to cool and dry on a cooling rack or parchment paper for 6 to 8 hours until no longer wet; they will still be tacky. On a plate, stir to combine 1 C. sugar and cardamom. Roll the grapefruit strips through the sugar until completely coated. Shake off any access. Serve or store in an air-tight container.

Andouille and Dandelion Greens Pasta

Andouille and Dandelion Greens Pasta

8 oz. dry pasta
2 Hot Sausage Links, thinly sliced
2 T. butter
1 large shallot, thinly sliced
1/2 C. halved tiny grape tomatoes
1/2 C. Mixed Bell Peppers, diced
1/2 C. chicken broth
1/2 C. white wine
1/2 tsp. Morton & Bassett Cajun Spice Blend
3 cloves garlic, minced
3 C. 1/2-inch slices dandelion greens (about 1 large bunch)
Sea salt to taste

Cook pasta in boiling salted water according to package directions; drain well. While pasta is cooking, cook hot links in a very large skillet over medium-high heat to brown; remove from skillet. Melt butter in same skillet over medium heat. Add shallots and cook for 5 minutes. Add tomatoes, peppers, broth, wine, spices and garlic; cook for a few minutes more. Add hot links and cooked pasta to skillet and cook until hot. Stir in dandelion greens and season with salt.

Beef and Scallop Sauté

Beef and Scallop Sauté

2 oz. lean beef strips
3 oz. Scallops
Minced garlic, chopped scallions, ground pepper, pinch red pepper flakes
1-2 T. sherry, optional
1 C. sliced water chestnuts
1 1/3 tsp. olive or peanut oil

In a non-stick pan, sauté beef strips in oil. Add spices, water chestnuts, sherry and scallops. Cook scallops quickly, until they are just heated through and browned lightly, so that they don’t get tough.

Zesty Grilled Corn Relish

Zesty Grilled Corn Relish

4 ears yellow corn
1 red pepper, halved and seeded
1 small onion, halved
1/4 C. chopped cilantro
2 T. fresh lime juice
1 T. olive oil
1 tsp. salt
1/2 tsp. ground red pepper

Grill first three ingredients, on a lightly greased grill rack, turning occasionally for 10 minutes until tender. Remove pepper and onion and set aside. Grill corn an additional 10 minutes. Cool slightly. Cut corn from cob. Sweat pepper in plastic bag; peel charred skin. Chop pepper and onion. Add to corn. Combine cilantro, lime juice, olive oil, salt and pepper. Toss with corn mixture. Serve as a side dish a top grilled fish, pork or chicken or as a chunky salsa with tortilla chips.

Salmon with Balsamic Onion Marmalade

Salmon with Balsamic Onion Marmalade

1 red onion (6 oz.)
2 tsp. olive oil
1/2 C. orange juice
1/4 C. balsamic vinegar
2 salmon fillets (about 6 oz. each), rinsed
Salt and pepper

Peel onion and cut into 8 wedges. Pour 1 tsp. oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes. Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, about 45 minutes. Shortly before onion is done, pour remaining oil into a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add salmon. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 7 to 9 minutes total. Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.

Yield: 2 servings
Calories: 344
Fat: 15g
Fiber: .5g

Falafel Hash with Grapefruit- Arugula Tabbouleh

Falafel Hash with Grapefruit- Arugula Tabbouleh

¼ C. bulgur
Salt and pepper
3 T. extra-virgin olive oil, divided
8 oz. eggplant
1 T. za’atar
15-oz. can chickpeas
1 onion
1½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. baking soda
Cayenne pepper
1 tsp. chopped garlic
Handful fresh parsley
2 lemons
¼ C. tahini paste
2 whole-wheat pitas
1 grapefruit
2 oz. baby arugula
Handful fresh mint

Heat oven to 400 degrees. Put bulgur, ½ C. water and pinch of salt in small pot and bring to a boil. Remove from heat, cover and let seep. Check for doneness in 15 minutes; water should be absorbed. Grease a rimmed pan with 1 T. oil. Rinse and trim eggplant, then slice into 4-inch-long sticks. Spread out on pan, sprinkle with za’atar and salt and roast, turning once, until they’re brown, 20 to 30 minutes. Make falafel: Put 1 T. oil in large nonstick skillet over medium-high heat. Drain and rinse chickpeas; add to skillet. Trim, peel and chop onion. Add to pan along with cumin, coriander, baking soda and ¼ tsp. cayenne. Add chopped garlic and sprinkle with salt and pepper. Stir mixture, then crush about half the chickpeas with fork or masher. Cook, undisturbed, until bottom is crisp and brown, 5 to 10 minutes. Remove pan from heat. Make tabbouleh: Rinse, trim and dry parsley, then chop leaves. Rinse and halve lemons. Add parsley and juice of 1 lemon to chickpea mixture, stir, and taste and adjust seasoning. Whisk together tahini, juice of 1/2 lemon, 2 T. water and a sprinkle of salt and pepper in small bowl and let sit. Wrap pitas in foil and warm in oven, 5 to 10 minutes.Transfer cooked bulgur to large mixing bowl. Rinse and peel grapefruit, cut flesh from core and chop it, removing any seeds. Rinse, dry and chop arugula as finely as you like. Rinse and dry mint; strip leaves from stems and chop them. Add grapefruit, arugula, mint, juice of 1/2 lemon, remaining 1 T. oil and a pinch of salt and pepper to bowl. Toss well, and taste and adjust seasonings.
Serve tabbouleh with falafel hash and eggplant alongside; pass pitas and tahini sauce at the table.

Panisse Puffs (Panisses Souffles)

Panisse Puffs (Panisses Souffles)

Do not open the oven door while they are cooking; your panisses won’t turn out well. Since they’re very easy to make and best right after they come out of the oven, I recommend serving the panisses right away. A popover pan with 2 x 2-inch-deep (6cm) molds works perfectly. You can use standard size muffin pans; the panisses won’t rise as dramatically, but they’ll still be delicious. Due to the batter’s tendency to stick in muffin pans, spray the molds well with nonstick spray right before pouring the batter, or use clarified butter.

2/3 C. (75g) chickpea flour
1/3 C. (45g) all-purpose flour
1 C. (250ml) whole milk
2 large eggs, at room temperature
1 large egg white
1 tsp. salted or unsalted butter, melted, plus more for brushing the mold
3/4 tsp. sea salt or kosher salt
1/44 tsp. freshly ground black pepper
1/4 tsp. ground cumin
Generous pinch of cayenne pepper

Preheat the oven to 425°F (220°C) with the oven rack in the middle position. Put a popover pan on the oven rack and have a baking sheet ready. Combine all the ingredients in a blender until completely smooth. Remove the popover mold from the oven and set it on the baking sheet. Brush the insides of the popover molds lavishly with melted butter, being careful since the pan is quite hot. Quickly divide the batter among the molds, put them in the oven, then decrease the oven temperature to 400°F (200°C) and bake for 35 minutes, until puffed up and brown. Serve immediately, while warm.

Lemony Pickled Cauliflower

Lemony Pickled Cauliflower

5 C. white vinegar, 5% acidity
3 3/4 C. filtered water
7 1/2T.pickling salt
2 lemons, sliced
2 large heads cauliflower, about 4 lb, cut into small florets

and FOR EACH JAR:
1/2 tsp. whole mustard seeds
1/2 tsp. whole cumin seeds
1/4 tsp. crushed red pepper flakes
1/4 tsp. black peppercorns

Prepare the boiling water bath. Prepare 9 pint jars (use the kind with the shoulders, i.e., not the wide-mouth pints.) Combine vinegar, water, and pickling salt. Bring this brine to a boil. Meanwhile, prep the jars: put a slice of lemon in the bottom of each jar, and then add to each jar both types of seeds, and both types of pepper. Pack the florets into the jars tightly, but do not squish or mash them. When the brine has boiled, slowly pour hot brine over the florets, leaving 1/2″ headspace. Dislodge any bubbles, then check fill level. Add brine if needed. Top each jar with a slice of lemon, tucking it under the neck of the jar. Wipe rims, and apply lids and rings. To seal jars, process in boiling water bath for 10 minutes. Note that as with all pickles, if you need more brine, you MUST use the same proportions of vinegar, water, and salt; and you MUST bring it to a boil before pouring into the jars. I’ve decided that it’s much better to make too much brine than not enough.

Strawberry Heaven

Strawberry Heaven

1 whole angel food cake
4 C. strawberries, hulled, half crushed, half sliced
1 1/2 C. light frozen dessert topping, thawed, or whipped cream
1 T. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 C. whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

Yield: 12 servings
Calories: 108
Fat: 1.7g
Fiber: 1.6g

Tofu in Lime Ginger Sauce

Tofu in Lime Ginger Sauce

1/4 C. fresh cilantro, chopped
3 T. fresh ginger, chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and chopped
3 T. lime juice
1 T. olive oil
1/2 tsp. salt (optional)
1/4 tsp. turmeric
1 lb. tofu, cut into 1 inch slices

Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary. Add next 4 ingredients and mix thoroughly. Transfer mixture to a shallow dish. Add tofu and toss to coat well. Cover and refrigerate 10 minutes. Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add tofu to skillet. Spread remaining marinade over tofu. Cover skillet tightly and cook over medium low heat 15 minutes until tofu is cooked throughout.

Yield: 4 servings
Calories: 142
Fat: 9g
Fiber: 2.3g

Tomato Bredie (South African Tomato & Lamb Stew)

Tomato Bredie (South African Tomato & Lamb Stew)

2 lb. stewing lamb
2 large onions, sliced
2 T. vegetable oil
8 tomatoes, peeled and sliced into 1/4-inch thick slices
2 tsp. sugar
1 tsp. salt
1/2 tsp. cayenne pepper
2 cloves garlic, crushed

In large heavy pan, brown lamb and onions in hot oil until lamb is brown on all sides and onions are golden. Reduce heat to low and simmer for 30 minutes. If fat from meat has accumulated in pot, pour off all but 2 T. Add tomatoes and remaining ingredients. Simmer covered for 1 hour, stirring frequently to prevent mixture from sticking. Uncover, skim off any excess fat and cook several more minutes until sauce is very thick. Serve with rice.

Yield: 6 servings

Calories: 400

Fat: 30g

Fiber: 2.3g

Honeysuckle or Elderflower Cordial

Honeysuckle or Elderflower Cordial

1 quart loosely packed Japanese honeysuckle blossoms or elderberry flowers (no leaves)
Vodka, preferably 100-proof
Simple syrup, to taste

Put the blossoms in a quart-size canning jar and add vodka to cover them completely; push them down with a spoon if necessary. Put the lid on the jar and set it aside in a cool, dark spot for 3 to 4 days. It’ll turn a pretty amber color, and the blossoms will become a dark brown—this is fine. Rinse and squeeze out a heavy-duty paper towel and use it to line a fine-mesh sieve set over a large glass measuring cup. Strain the infused vodka into the cup. and discard the solids. Funnel the vodka into a clean bottle that will hold about a quart. Add simple syrup to taste—the cordial should be fairly sweet; the syrup will also serve to dilute the alcohol content, and you can also add a bit of water now or when you serve it (chilled, over ice, in small doses), or use it in cocktails.

Bergamot-Scented Meyer Lemon Marmalade

Bergamot-Scented Meyer Lemon Marmalade

1/2 pounds (about 4 medium) Meyer lemons
4 cups water
3 1/2 cups sugar
2 T. bergamot zest, grated finely using a microplane (about 1 bergamot)

Slice off the ends of 1 lemon and place it on one of its flat ends. Using a sharp knife or vegetable peeler, remove the peel in strips about 1 inch wide. Leave behind as much white pith as possible. Repeat with the remaining lemons. Use a sharp knife and then your fingers to peel off any extra pith or remaining patches of skin. Reserve the fruit. Julienne the lemon peel very thin by stacking 3 or 4 pieces on top of one another and slicing them. Place the julienned
lemon peel in your preserving pot and set aside. Now slice the reserved fruit in half lengthwise and slice the half lengthwise again. Cut each piece crosswise to form many 1/8-inch-thick Meyer lemon triangles. Reserve the seeds as you go. Put the lemon slices in a medium-size
nonreactive bowl as you work. Once the lemon flesh is sliced, tie up the seeds in a square
of cheesecloth or scrap of white tea towel. Add them to the preserving pot with the julienned peel and cover with the water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove from heat and add the reserved fruit and any collected juices. Refrigerate overnight. Add the sugar and, for a less assertive bergamot flavor, the bergamot zest. (For a more assertive flavor, add it after the mixture has cooked for about 15 minutes.) Over high heat, bring to a boil that cannot be stirred down, stirring frequently. Cook until it passes the plate
test, about 18 minutes. 2 Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Preserved Lemon Sauce (chermoula)

Preserved Lemon Sauce (chermoula)

1/2 preserved lemon
3 T. parsley, finely chopped
3 T. cilantro, finely chopped
2 cloves garlic, or small shallot, minced
1/2 tsp. ground cumin (optional)
1 tsp. hot paprika (optional)
2 T. fresh lemon juice
2 T. olive oil
small bowl

Rinse half of a preserved lemon, then chop finely both the rind and the flesh; transfer to small bowl. Chop parsley and cilantro; mince garlic/shallot, and add to chopped lemon along with optional spices, lemon juice and olive oil Reserve part of the chermoula for dipping or serving (if desired). Spread chermoula on top of raw chicken or fish. Marinate overnight for chicken, or an hour for fish or veggies.

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

2 tsp. extra-virgin olive oil
2 tsp. aged balsamic vinegar
4 leaves radicchio
kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
Heavy cream or milk. for thinning the ricotta if necessary
8 Duchy Originals Oaten Biscuits or Carr’s Whole Wheat Crackers
Chestnut honey, for drizzling
16 candied walnut halves, or toasted walnuts, broken into small pieces, plus 8 complete
halves, for topping the ricotta

Heat the olive oil and vinegar together in a large skillet over medium high heat for about 1 minute, until the liquid bubbles. Put radicchio leaves in the skillet in a single layer and cook about 45 seconds on each side until they are seared and slightly wilted. Season with a pinch of salt and pepper. Remove from skillet and set aside to cool to room temperature. If ricotta is not spoonable, thin with a little cream or milk. Place two biscuits on each of 4 plates. Tear radicchio in half and drape a half on each biscuit, leaving biscuit partially exposed. Spoon 1 T. fresh ricotta over the radicchio. Drizzle honey over each, sprinkle with crumbled walnuts and place one candied walnut half on each mound of ricotta.

Filet of Sole with Preserved Lemon Butter Sauce

Filet of Sole with Preserved Lemon Butter Sauce

8 cups loosely packed baby spinach leaves
sea salt
½ of a preserved lemon
4- 6 ounce sole fillets (grouper, red snapper or halibut would work just as well)
salt (kosher is best) and freshly ground pepper
¼ cup of neutral oil (like canola)
2 medium shallots minced
2 large garlic cloves minced
2 T. dry white wine
½ cup fish or chicken stock
¼ cup butter cut into small pieces
1/4 cup finely shopped fresh chives
¼ cup capers chopped
fresh lemon

Mound spinach onto 4 plates and sprinkle with sea salt, set aside. Rinse the lemon under cold water, pat dry with a paper towel remove and discard the pulp. Cut the peel into thin strips and set aside. Rinse and pat dry the fish fillets, sprinkle with salt and pepper. Heat non stick skillet over a high heat. Add canola oil and heat until very hot. Add fillets thick side down. Place a smaller lid or small plate over the filets to press them down and help get a nice brown side. Cook for 1 -2 minutes. Carefully flip the fish reduce heat and cook the other side for 2 minutes depending on the thickness of fish, it should flake easily when cooked. Remove fish from pan , set aside and keep warm. To make the sauce, using the same pan, reduce heat to medium. Add the shallots, garlic and a pinch of kosher salt, sauté about 1 minute. Add the preserved lemon and wine. Cook until reduced and pan is almost dry. Add the fish or chicken stock
And bring to a boil. Reduce heat to medium, add the butter a piece at a time whisking constantly to emulsify. Turn the heat off add chives, capers and a few drops of lemon juice. Place the sole fillets browned side up, drizzle with sauce and serve.

Pulled Chicken BBQ Sandwich

Pulled Chicken BBQ Sandwich

1 large Rotisserie chicken
1 jar Kansas City BBQ Sauce
1 package of cole slaw mix
1 jar Marie’s Cole Slaw Dressing
6 Slices of Sourdough Bread
1 clove of garlic
3 T. butter
Cheese (optional)

Heat oven to 350 degrees. Chicken – Pull the meat off the chicken and place in a mixing bowl. Pull the chicken apart into chunks. Don’t cut it. It works better if you pull it apart with your hands. Pour 1/2 to 3/4 of the bbq sauce all over the chicken. Stir to coat. Place in lightly greased baking dish. Bake at 350 for 30 minutes, or until hot and bubbly. Cole Slaw – combine bag of cabbage (slaw) with about 1/2 cup of dressing. Let sit in fridge while chicken is in the oven. Texas Toast- Finely dice one clove of garlic. Place in dish with 3T butter. Melt in microwave for about 30 seconds. Brush on slices of sourdough bread. Top with a little bit of shredded cheese. Toast until bubbly and brown on the edges. ASSEMBLY: Toast + Chicken + Slaw That’s it. It’s so easy, and so delicious. This will be a regular in your repertoire. I promise. The slaw on top is what makes it. Don’t leave that part out. Don’t be a cole slaw wimp. Just do it. It makes the sandwich. I promise.

Red Pepper Jelly Pork Chops

Red Pepper Jelly Pork Chops

4 (6-ounce) boneless pork chops (about 3/4 inch thick)

1/4 cup pepper jelly, plus extra for serving on the side

[sweet hot jalapeno jelly; Apricot Pepper Jelly]

1/4 cup dry red wine
1 T. red wine vinegar
1 T. chopped fresh rosemary leaves
1 large garlic clove, grated or minced (about 1 tsp.)
1/2 tsp. chile flakes
Grated zest and juice of 1/2 orange
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

3 T. extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 tsp.)
Kosher salt
6 baby bok choy, cored and quartered
Pinch of chile flakes
1/4 cup canola oil (or other neutral-flavored oil)

Rinse pork chops under cool water, pat them dry with paper towels, and place them in a shallow bowl, baking dish or large sealable plastic bag. To make the marinade, whisk together the pepper jelly, wine, vinegar, rosemary, garlic, chile flakes, orange zest and juice, sea salt, and freshly ground black pepper in a small bowl. Pour marinade over the chops, turn to coat the chops (or seal the bag and shake to coat), and set them aside while you make the bok choy. (Note: For best results, marinate the chops overnight.) Heat olive oil, garlic and a pinch of kosher salt in a large skillet over medium-high heat and sauté until garlic is soft and fragrant, about 1 1/2 minutes, stirring often to prevent it from browning. Turn up the heat, add bok choy, and cook for 1 1/2 minutes. Season with kosher salt and sprinkle with chile flakes and 2 T. water. Cover pan and steam the bok choy for about 2 minutes, or until it is just tender but still crisp. Turn off the heat and keep skillet covered while you cook the pork. (Be careful not to overcook the bok choy as it will continue to cook slightly while it rests in the pan.) Heat canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you can smell the oil at that point). Place pork chops in the skillet and cook them for about 3 minutes, until they’re a rich brown color and the rub coating them is browned but not burned. Flip the chops, turn off the heat, and let them sit in the pan until pan stops sizzling, about 3 minutes. The pork will feel firm to the touch and will no longer be pink in the middle, but it will still be moist and juicy. Place one pork chop and one head of boy choy on each of four plates and serve with pepper jelly on the side.

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

1 tablespoon extra-virgin olive oil, plus more for thinning the tapenade if necessary
5 cups loosely packed arugula leaves (or a mixture of arugula and radicchio)
Kosher salt
2 large cloves garlic, grated or minced (about 2 teaspoons)
1 14-ounce can cannellini beans, rinsed and drained
1/4 cup water
Freshly squeezed lemon juice
4 6-ounce beef tenderloin filets (about 3/4 inch thick)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons black olive tapenade

Heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the arugula to the skillet and let it sit for about 30 seconds without stirring. Season it with a pinch or two of kosher salt, add the garlic and cook, stirring, for another 30 seconds, until some of the leaves are just wilted but some remain bright green. (Some of the leaves may brown slightly, which is fine; it lends a nice flavor to the dish.) Add the beans and water. Stir to incorporate, and cook the mixture for about 2 minutes, until it’s warmed through. Season to taste with lemon juice and salt, if needed. Remove beans and greens to plate or bowl and keep warm. Season both sides of the steaks with kosher salt and freshly ground black pepper. Wipe out the same skillet you used for the beans and greens; add the vegetable oil and place skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the steaks and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat and let them sit in the skillet until the skillet goes quiet, about 3 minutes. If the tapenade is thick and pastelike, put it in a small bowl and stir in a tablespoon or two of olive oil until you have a loose, spoonable consistency. Divide the beans and greens mixture among four plates. Place the steaks with the first-cooked sides up in the center of each plate and smear the tapenade on the steaks.

Vanilla Custard Sauce

Vanilla Custard Sauce

2 cups whole milk
5 egg yolks
â…“ cup sugar
1 teaspoon vanilla extract

Pour milk into a medium-sized sauce pan and heat to the point where the milk begins to scald. Remove from heat. In a medium bowl, beat the egg yolks with the sugar. Very slowly, drizzle about half of the milk into egg yolk mixture, stirring constantly until the eggs are tempered. Then add tempered eggs back to the rest of the scaled milk. On low to medium heat cook mixture stirring continually watching to make sure it does not get too hot. If it does, the eggs will congeal and cook. (If you have to, keep removing the pan from the heat, stirring as you go.) Continue this for about five minutes or until mixture thickens. Immediately remove from heat, then add vanilla and stir. Place a fine sieve over a bowl and pour the custard mixture through the sieve to filter out any egg bits that started to congeal. Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate until completely cooled. The finished sauce can be stored in the refrigerator for up to a day and used as needed for recipes calling for custard sauce including Poached Pears in Red Wine or Apple Crisp.

Ragout of Broccolini, Beans, and Sausage

Ragout of Broccolini, Beans, and Sausage

2 tablespoons good olive oil, plus more for drizzling (optional)
1/2 cup chopped onion
6 ounces hot Italian sausage meat
1 can (15.5 ounces) cannellini beans
1 small bunch (8–10 ounces) broccolini
2 teaspoons chopped garlic
1/4 teaspoon salt, plus more if needed
1/8 teaspoon red pepper flakes
Grated Parmesan cheese (optional)

Pour the oil into a large skillet or saucepan and add the onion and sausage. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. Add the liquid from the can of beans and bring to a boil. Meanwhile, wash and cut the broccolini tops into 1-inch pieces and the stems into 1/2-inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy. Add the beans, mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

3/4 cup extra-virgin olive oil, divided
2 tsp purchased harissa paste from tube
2 tsp purchased hot pepper relish or paste
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. Rub toast slices on 1 side with peeled garlic clove, then place 2 toasts on each of 2 plates. Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over moderate heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just beginning to set but yolks are still runny, about 2 minutes. Sprinkle mozzarella cheese over eggs. Cook eggs until cheese melts and whites are fully set, but yolks are still runny. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

1 oz dried porcini mushrooms
kosher salt
1 C. orzo
3 T. olive oil
1 T. minced fresh garlic
1 T. minced shallot
2 C. shredded radicchio leaves {about 3/4 of a head}
1 C. freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
4 T. butter
high quality olive oil for drizzling
4 tsp. aged balsamic vinegar
freshly ground black pepper

Place the mushrooms in a bowl and add enough hot water to cover them. Cover with plastic wrap for 10 minutes and continually remind yourself that when you drain them you must reserve some of the liquid. Drain, reserving 1 c of liquid. Bring a large pot of water to boil and add a generous bit of kosher salt. Add the orzo, return to a boil and stir occasionally to prevent the orzo from sticking together. Cook until just tender, per the packaging instructions. While the pasta is cooking, heat 3 T olive oil, garlic, shallots and a pinch of kosher salt in a large skillet over medium-high heat. Stir constantly to prevent browning, cooking until the shallots and garlic are soft and fragrant, about 1 minute. Turn the heat to high and stir in the 1 c reserved liquid from the mushrooms, the mushrooms and radicchio. Turn off the heat. Reserve 1/4 c pasta water and drain the pasta, transferring quickly to the skillet while it is still dripping with water. Turn the heat to high and stir in the reserved pasta water and cheese. Lower the heat and cook for 30 seconds. Add the butter and stir to melt. Taste and adjust salt if necessary. To serve, spoon pasta on 4 plates or in 4 bowls. Drizzle with high quality olive oil and 1 t of balsamic vinegar per plate. Grate a small amount of cheese on top of each plate and finish with freshly ground black pepper.

Tomato-Vanilla Jam

Tomato-Vanilla Jam

28 ounces (about 5 cups) red cherry tomatoes, halved
2 vanilla beans
1 1/2 cups sugar
2 tablespoons bottled lemon juice

Halve the cherry tomatoes and place them in a large, nonreactive bowl. Using a sharp knife, split the vanilla beans lengthwise and scrape out the seeds. Reserve the pods. Place the sugar and vanilla bean seeds in a separate, smaller nonreactive bowl. Use your hands to rub the vanilla bean seeds into the sugar until all the large clumps of vanilla are broken up. Stir the sugar and vanilla mixture gently into the cherry tomatoes along with the bottled lemon juice. Bottled lemon juice is required in this recipe to make it safe for water-bath processing. Tuck the vanilla bean pods into the fruit sugar mixture so they are submerged, cover, and refrigerate overnight. Transfer the mixture to your preserving pot using a spatula to scrape any sugar that has settled to the bottom of the pan. It is normal for the tomatoes to have let out a lot of liquid. Over high heat, bring the mixture to a boil that cannot be stirred down, stirring to help the sugar dissolve. Continue cooking the mixture on high until the jam passes
the plate test, about 15 minutes. Begin testing earlier it you see signs that the jam is almost done, and reduce the heat to medium-high if the jam shows signs of scorching, such as sticking and burning in spots. Remove from heat and discard the vanilla bean pods. Ladle into prepared half-pint jars, leaving 1/4″-inch headspace. Remove air bubbles and wipe rims. Place
the lids on the jars and screw on the bands until they’re fingertip tight. Process in a water-bath canner for 15 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store cut of direct sunlight without the bands for up to a year.

Blueberries in Their Own Syrup

Blueberries in Their Own Syrup

5 C. Blueberries (1 ½ lb.)
1 ½ C. Sugar
2 T. Lemon Juice

Place the blueberries in a large nonreactive bowl. Take two handfuls of blueberries and smash them in your fists. The goal here is to keep most of the blueberries whole. Add the sugar and lemon juice and use a spatula to toss. Let the mixture sit on the counter for 1 hour. Refrigerate overnight.

Transfer the blueberry mixture to your preserving pot. Over high heat, cook until the bubbles begin to appear large and glassy, about 8 minutes. Remove from heat and test for doneness using the plate test. This preserve is done when you run your finger through a dollop of the cooled preserve, and it doesn’t run back together. Ladle into prepared half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and wipe the rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Lemon Cream

Lemon Cream

2 large eggs
½ cup of sugar
Zest of 1 small lemon
â…“ cup of lemon juice (about 3 lemons)
ice for cooling
2 tablespoons unsalted butter
½ cup heavy cream

Whip together the eggs and sugar until light and fluffy and a pale yellow. Mix in the lemon zest and the lemon juice. Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top. Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes. Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken. When slightly cooled, fold in the heavy cream and whisk until smooth. Allow to cool and enjoy! Keeps for 3 days in refrigerator.

Mushrooms on Toast

Mushrooms on Toast

Serves one hungry person or two for tea

8 ounces button mushrooms
1 small shallot, minced (about 1 tablespoon)
1 small clove of garlic, minced (about 1 teaspoon)
2 teaspoons fresh thyme leaves, divided
2 tablespoons grapeseed or other neutral oil
Salt and freshly ground black pepper
Splash of white wine (optional)
2 tablespoons crème fraîche, to serve
2 pieces of toast made from a hearty bread, to serve

Wash the mushrooms quickly in water, drain and pat very dry with a tea towel. Leave the small mushrooms whole and slice larger mushrooms into thick chunks and slices. Prep the shallot, garlic and thyme. Have the wine and crème fraîche handy. Toast the bread. Heat the oil in a large shallow frying pan on high heat until it shimmers. Add all the mushrooms and give the pan a quick shake to distribute the mushrooms in an even layer. Let them sit without stirring to take on some color, about 1 minute or so. Watch carefully and lower heat if they begin to burn but keep it as high as possible. Shake the pan again or toss mushrooms to evenly color. Sprinkle on a pinch of salt and a few turn of the pepper mill. At this point, add the shallot, stir briefly and cook for 30 seconds. Add the optional wine, the garlic and half the thyme and remove from the heat. The pan should be hot enough to keep cooking everything (the wine will probably evaporate on contact.) Stir in the crème fraîche and spoon over the toast, garnishing with the remaining thyme. Serve with a few slices of fresh tomatoes, if possible, for color and acidity. Tuck in!

Celery Root Puree

Celery Root Puree

2 large celery roots (about 2 1/2 pounds total), trimmed, peeled and cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled and cut into 2-inch cubes
1 small onion, peeled and quartered
3 T. butter, cut into pieces
1 T. salt for the cooking water, plus more to taste
White pepper to taste
Milk as desired (optional)
1/2 tsp. freshly grated nutmeg

Fill a large pot of water, salt generously and add the celery root cubes, potato cubes, and onion quarters. Bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and discard cooking liquid. Put vegetables and butter through a ricer or a food mill, or use a processor to puree until smooth. Stir in milk if you want it smoother. Season to taste with salt, white pepper and nutmeg.

Seared Chicken Thighs with Cipollini Onions & Kumquats

Seared Chicken Thighs with Cipollini Onions & Kumquats

12 Boneless, skinless Chicken Thighs
1 C. Fregola Sarda Pasta
6 oz. Cipollini Onions
2 oz. Kumquats
1 bunch Parsley
3 T. roasted Almonds
2 T. Balsamic Vinegar
1 ½ T. Golden Raisins

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the onions; cut into bite-sized wedges. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Peel and finely chop the shallot. Thinly slice the kumquats into rounds; remove and discard the seeds. Roughly chop the almonds. Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onions and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the vinegar (be careful, as the vinegar may splatter) and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked pasta. Add the chopped parsley; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken in a single, even layer. Cook, turning occasionally, 7 to 9 minutes per batch, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Add the raisins and shallot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the kumquats and ¼ cup of water. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is thickened and saucy. Turn off the heat. Season with salt and pepper to taste. Divide the finished pasta and cooked chicken between 4 dishes. Top with the sauce. Garnish with the almonds and whole parsley leaves. Enjoy!

LTS Taco Seasoning Mix

LTS Taco Seasoning Mix

6 T. chili powder
6 T. Flour
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. Sprinkle 2-3 T. over cooked ground beef, add ½ C. water, bring to a boil, then reduce heat and simmer, stirring often, until water has cooked away and meat is well coated.

Blistered Radishes with Parsley

Blistered Radishes with Parsley

16 radishes
1 T. unsalted butter
¼ C. chopped fresh flat-leaf parsley
Freshly ground unrefined sea salt

Chop the radishes into ¼-inch dice and set them in a bowl while you prepare the remaining ingredients. Melt the butter in a wide skillet over medium-high heat. When the butter foams, decrease the heat to medium-low and stir in the radishes. Cook the radishes in the butter, stirring frequently, for 8 to 10 minutes, until their skins blister slightly. Sprinkle them with the parsley and season with salt to suit your preference. Serve warm.

Blueberry Pie

Blueberry Pie

Crust
2 cups flour
12 tablespoons butter, chilled and cut into pieces
2 tablespoons heavy cream, chilled
2 tablespoons apple cider vinegar, chilled
2 tablespoons ice water

Filling
4 cups blueberries
2 tablespoons lime juice
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla

Assembly
3 tablespoons butter
1 tablespoon heavy cream

For the crust: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.

For the filling: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.

For the pie: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11″ round, then fit it into a 9″ pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

Northwest Mussel Bourride with Aioli

Northwest Mussel Bourride with Aioli

This rich, creamy fisherman’s stew is thickened with garlicky mayonnaise. Although usually made with a mixture of fish and shellfish, it’s also sensational with mussels only.

4 tsp. extra-virgin olive oil
1 large onion, chopped (about 1½ C. chopped)
4 cloves garlic, peeled, crushed, and minced
1 large pinch saffron, crushed
6 C. fish stock (or 4 C. fish stock and 2 C. dry white wine)
4 large, vine-ripened tomatoes, peeled and seeded, with juice; or 14½-oz. can diced tomatoes with juice
2 tsp. finely minced parsley
1 tsp. finely minced orange zest
1 tsp. anise-flavored liqueur (or ½ tsp. anise seeds, crushed with mortar and pestle)
2 pounds small Northwest mussels, cleaned and debearded
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)
fine sea salt, to taste
freshly ground black pepper, to taste

2 tsp. finely minced parsley
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)

To prepare soup base, in a large casserole (preferably enameled cast-iron), heat olive oil, and add onions, garlic, and saffron. Cover and cook slowly, stirring occasionally, until onions are softened. Add fish stock, tomatoes, parsley, orange zest, and anise-flavored liqueur.
To steam mussels, arrange mussels on top of soup base, cover, and bring to a simmer.
Cook for 4 minutes, and check to see if mussels have opened. With a slotted spoon, remove those that are open to a bowl, and keep warm. If there are unopened mussels remaining, replace the lid, and simmer for an additional 1-2 minutes. (Mussels that don’t open were probably dead to begin with and should be discarded.) Remove the last of the mussels and keep warm with the rest. Simmer the soup base, uncovered, for 15 minutes or so to intensify the flavors and evaporate the alcohol in the wine. To finish, just before serving, add egg yolks to ½ C. Aioli, and then gradually add some of the hot soup base, whisking constantly.
Pour egg-enriched Aioli back into the soup pot, and heat slowly, until soup thickens slightly. (Don’t bring near a simmer or egg yolks will curdle, leaving an unpleasant gritty texture.)
Season to taste with salt and pepper. To serve, fill individual bowls with mussels (in their shells), and ladle hot soup base over each. Garnish with a sprinkling of parsley, and serve hot with the remaining Aioli on the side.

Tortilla Chip Casserole

Tortilla Chip Casserole

3/4 cup chopped onion
2 T. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 C. Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Sauté onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once. Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.