Crispetty Crunchety Roasted Cauliflower

Crispetty Crunchety Roasted Cauliflower

1 head of cauliflower
4 C. rice chex cereal
1/2+1/4 tsp. salt
1/4+1/4 tsp. black pepper
3/4 tsp. cayenne pepper
2 eggs

Preheat the oven to 400 degrees F. Cut the cauliflower up into small florets. Whisk together the eggs until the yolk and white have blended, and season with 1/4 tsp. salt and 1/4 tsp. black pepper. Smash up the chex by either pulsing the cereal in a food processor or sticking them in a plastic bag and bashing them with a frying pan (FYI the second route is way more fun…it gave me an excuse to get my monster cast iron skillet out…BAM BAM BAM)! Season with the cayenne pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dip the cauliflower florets into the eggs, then straight into the chex, then lay the cauliflower florets out on a baking sheet. Roast for 30-35 minutes until golden brown and crunchy. Serve the cauliflower florets hot out of the oven. In my experience, these don’t store very well in the refrigerator because they lose their crunch, so eat them while you can =) Thanks for reading!

Mom’s Stuffed Cabbage

Mom’s Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Comté and ham wafers (Sablés au Comté et au jambon)

Comté and ham wafers (Sablés au Comté et au jambon)

These wafers are savory and a bit salty, which makes them ideal to serve with drinks before dinner. A baker once confided in me that restaurant owners requested that he increase the quantity of salt in his bread because it prompted the customers to drink more. You didn’t hear it from me, but because of the ham and cheese, you might want to plan on having plenty of beverages to accompany these.

8 tsp. unsalted butter, at room temperature
1 tsp. freshly ground black pepper
1/2 tsp. sea salt or kosher salt
2 tsp. chopped fresh chives, or 2 tsp. chopped fresh thyme
2 1/22 C. (coarsely grated Comte cheese, or another sharp, firm cheese, such as aged Gouda or Cheddar
1 C. all-purpose flour
1/4 C. cornmeal or fine polenta
1/2 C. crumbled or finely chopped ham chips, from about 2 slices

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, by hand), beat the butter, pepper, salt, and chives on medium speed until smooth. With a chef’s knife, chop the grated cheese into small bits; add them to the butter mixture. Stir in the flour and cornmeal. Add the ham, and mix until the dough comes together. 3 Divide the dough in half and roll each half on a lightly floured surface into a 7-inch (18cm) log. Wrap in plastic wrap and chill for 1 hour. The unbaked dough can be refrigerated for up to 1 week, or frozen for up to 2 months. To bake the sables, preheat the oven to 350°F (i8o°C). line two baking sheets with parchment paper or silicone baking mats. With a sharp chef’s knife, slice the sables 1/4-inch (.75cm) thick and place them cut-side down on the baking sheets evenly spaced. Bake for 12 minutes, rotating the baking sheets on the racks of the oven midway through baking, until the sables are golden brown on top. Let cool and serve. The sables can be kept in an airtight container at room temperature for up to 3 days.

Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs

2 lb. Spare Ribs, cut into 1” pieces
1 tsp. Salt
2 T. Cornstarch
4 tsp. Soy Sauce
1 tsp. Liquor
2 C. Sugar
1 C. Vinegar
1 slice Ginger
Dash of Worcestershire

Mix salt, cornstarch, soy sauce and liquor. Pour over spare ribs, toss to coat. Marinate 10 minutes. Brown meat in generous amount of oil. Remove and drain. Add remaining ingredients to a large pot and stir well. Add ribs to sauce, bring to a boil, then turn heat to low and simmer for 30-45 minutes, or until meat is tender.

Mango Lime Basil Jam

Mango Lime Basil Jam

8 pounds mangoes, very ripe -peeled, cored and mashed
4 C. sugar
10-12 basil leaves, whole
1 package Sure-Jell
1/4 C. lime concentrate or fresh lime juice
1/2 tsp. ground ginger, optional

Peel and core mangoes. The mangoes I used were very very ripe so I just squeezed them from the pit/core making sure they were mashed well. In a heavy sauce pan, boil mango puree with remaining ingredients for about 25-30 minutes until mixture begins to thicken. Adjust lime and sugar content as needed for your own taste. *I love mine full of lime, so I tend to lime it up! Pour into nine prepared half-pint jars and seal. *This jam comes out as a softer spread, but is yummy just the same! Has the sweetness of ripe mango but the lime and basil gives it the savory that balances the sweetness!

Linda & Greg’s Barbequed Salmon

Linda & Greg’s Barbequed Salmon

Salmon
1/2 lb. Butter
1 clove Garlic
1/4 C. Ketchup
1/4 C. Soy Sauce
2 T. Mustard
1 T. Lemon Juice
3 dashes Worcestershire
Pepper

Melt butter, add remaining ingredients except salmon. Place salmon on large piece of foil. Fold up edges to form a “pan”. Pour butter mixture over the salmon, then fold foil up and crimp edges to form seal. Bake until done.

Oregon Cottage’s Tomato Chutney

Oregon Cottage’s Tomato Chutney

4 lb. tomatoes, peeled, cored and chopped
1/4 C. minced garlic (about a medium sized head)
1 C. chopped onions
3/4 C. brown sugar
3/4 C. white sugar
1-1/2 C. cider vinegar
1 T. pickling salt
1 lime, zested and juiced
1 T. dry, ground ginger
1 tsp. hot pepper flakes (or to taste)
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 C. raisins, chopped

Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened. Stir often as it thickens to prevent scorching. Ladle the chutney into 1/2 pint canning jars leaving 1/4″ headspace and attach the two-piece canning lids. Boil in a boiling-water canner for 10 minutes. Remove and cool before storing in a dark, cool place. Makes five 1/2 pint jars

Aunt Velma’s Chocolate Creams

Aunt Velma’s Chocolate Creams

1 Can Sweetened Condensed Milk
2 lb. Powdered Sugar
2 Cubes Butter
1 C. finely chopped Pecans

Mix well. Store overnight in fridge. Next day roll in small balls. Chill.

Melt 2 12oz. packages of chocolate chips with 1/2 cake paraffin over low heat. Dip balls into chocolate.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb. Jumbo Cooked Shrimp; chopped
1 Tomato; Diced
2 Haas Avocado; Diced
1/4 Red Onion; Chopped
1 1/2 Limes; Juiced
1 T. Olive Oil
1 T. Cilantro; Chopped
1 pinch Salt & Pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Gram’s Good Buns

Gram’s Good Buns

Combine 1/2 C. scalded milk, 1/4 C. shortening, 1 T. sugar and 1 1/2 tsp. salt. Cool by adding 1/2 C. water. Add 1 cake yeast, dissolved as directed. Blend in 1 egg and 3/4 C. chopped browned onions. Add 3 C. flour, mix well. For round buns, roll to 1/2″ thick and cut into rounds with 3 1/2″ cutter. For square buns roll out into a 9 x 12 square and cut into 12 3″ squares. Place buns on greased baking sheet and allow to rise until double. Bake at 400 degrees 15 minutes.

Tim Love’s Grilled Texas Ribeye

Tim Love’s Grilled Texas Ribeye

Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper

Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

Middle Eastern Baklava

Middle Eastern Baklava

½ C. butter, melted
1 package (16 oz.) phyllo dough, thawed
¾ C. unsalted pistachio nuts, finely chopped
1/3 C. sugar
1/3 C. honey
2 tsp. cinnamon
2 tsp. juice from lemon

Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough. Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet. Using a knife, cut the baklava into 1 ½” diamonds. Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle syrup over top and let cool.

Persimmon Waffles

Persimmon Waffles

Hachiya or fuyu persimmon, very soft
3/4 C. Egg Beaters or other egg substitute, lightly beaten
1/2 C. low-fat 1% milk
1 tsp. vegetable oil
1 C. sifted all-purpose flour
1/2 tsp. salt
1 T. sugar
2 tsp. baking soda

Remove persimmon pulp from skin and mash in a medium bowl. Add egg substitute, milk and oil. In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.

Clam Fritters

Clam Fritters

15 Razor Clams, ground
1 tsp. Salt
1/2 C. Flour
4 Eggs
2 C. Coarse Cracker Crumbs
Pepper to Taste
1/4 C. Oil

Beat eggs; add salt and flour, mix well. Add ground clams and mix. Add cracker crumbs just before cooking; so they stay crisp. Pour oil in pan to 1/4″ deep and heat over medium high heat (375 degrees on electric frying pan). Drop clam mix by heaping T. into hot oil. Let brown on bottom, turn over and flatten with spatula. Cook until crispy brown on both sides. Note that you can change the ratio of flour to crumbs to personal taste, just stay around 2.5 cups and always add the crackers after the oil is hot and ready.

Pork Chops with Lemon Berry Sauce

Pork Chops with Lemon Berry Sauce

4 to 6 pork loin chops
2 tsp. thyme
Salt and freshly ground pepper to taste
1/4 C. dried cranberries
1/4 C. dried blueberries
1/4 C. dried cherries
1 C. water
1/3 C. limoncello (lemon liqueur)
2 T. Key Lime Juice

Rinse pork and pat dry. Season on both sides with thyme, salt and pepper. Grill over medium heat for 7 to 9 minutes on each side or until cooked to 150°F internally. While pork is cooking, simmer dried fruit in water for 5 minutes. Let cool slightly, then puree in a blender until smooth. Return to saucepan with limoncello and lime juice; simmer for 5 minutes more. Serve over grilled pork chops.

Aunt Velma’s Pumpkin Bread

Aunt Velma’s Pumpkin Bread

3 C. Sugar
4 Eggs
1 C. Salad Oil
2 C. Pumpkin
2/3 C. Water
3 1/2 C. Flour
Cinnamon
Nutmeg
Salt
2 tsp. Baking Soda
1 tsp. Baking Powder
1 C. Chopped Nuts or Raisins

??? Only list of ingredients. No instructions on how much it makes, what pans to use, temperature or time to bake ???

Crispy Orange Beef

Crispy Orange Beef

1.5 lbs sirloin steak
3 tsp. soy sauce
6 tsp. cornstarch
1 softball sized navel orange
3 tsp. molasses
2 tsp. brandy or red wine
1 tsp. rice vinegar
1.5 tsp. sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
1 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
2 scallions, chopped (for garnish)
vegetable oil, for frying

Cut the beef into thin slices, about 1/4 inch thick. Toss the beef with 1 tsp. soy sauce. Next, sprinkle the beef evenly with the cornstarch and mix well. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes. This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat. Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part. Thinly slice the orange peels into long strips. Cut the orange in half and juice it, measuring out 1/4 C. juice and placing it in a bowl. Add the other 2 tsp. soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil to the orange juice, and whisk to combine. Set the liquid aside. Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn’t stick together. After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain. Cook the remainder of the beef. Heat up a large skillet over medium heat, and add 1 tsp. vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef. Stir to coat in the sauce. Garnish with the chopped scallions and serve with rice or desired side dish. Enjoy!

Troller’s Cookbook Zucchini Bread

Troller’s Cookbook Zucchini Bread

3 Eggs
2 C. Sugar
2 C. peeled, grated Zucchini
3 tsp. Vanilla
1 C. Oil
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. chopped Nuts

Combine eggs, sugar, zucchini, vanilla and oil. Sift together Flour, baking powder, salt, cinnamon and baking soda. Add flour mixture to wet ingredients, beating until just mixed. Stir in nuts. Divide equally between 2 greased loaf pans. Bake at 325 degrees one hour.

Spiced Duck with Figs

Spiced Duck with Figs

4 large duck breasts

1 tsp. five spice powder
Sea salt
6 figs, sliced in half
75g hazelnuts, toasted
Dressed salad leaves, to serve

3 T. of dark soy sauce
Juice of 1/2 orange
3 T. of honey
1 T. of rice wine
3 garlic cloves, finely minced
1 thumb sized piece of ginger, finely minced
3 star anise

1Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast and toss to coat completely. Cover and leave in the fridge to marinate for 1-2 hours. Preheat the oven to 200˚C/400°F/Gas Mark 6. 3Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder. Place the duck skin side down in a large heavy based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6-8 minutes or until the fat begins to render out and the skin has good color. Spoon off any excess fat (This can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices. 4Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened. 5Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. 6Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts.

Gram’s Pecan Balls

Gram’s Pecan Balls

1/2 lb. Margarine
2 tsp. Vanilla
4 T. Sugar
2 C. Flour
2 C. Nuts

Cream margarine, sugar and vanilla; add flour and finely diced nuts. Roll into small balls. (Roll dough into a long rope about the diameter of a dime and slice into 1” pieces to easily make balls all the same size.) Place on cookie sheet and bake in middle of oven at 350 degrees about 15 minutes, until lightly browned. After cooling, place into paper bag with powdered sugar, shake to coat. Repeat.

Roasted Garlic Swirl Bread

Roasted Garlic Swirl Bread

2 medium whole garlic bulbs
2 tsp. olive oil
1 package (1/4 oz.) active dry yeast
1 C. warm water (110° to 115°)
1 tsp. sugar
1 tsp. salt
2-1/2 to 3 C. all-purpose flour
2 tsp. minced fresh sage or 2 tsp. rubbed sage
2 tsp. minced fresh marjoram or 3/4 tsp. dried marjoram
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
2 tsp. grated Parmesan cheese
1 tsp. butter, melted

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 C. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each).

Yield: 2 loaves. 10 slices each
Serving size: 1 slice
Calories: 84
Fat: 1g
Fiber: 1g

Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables

1 qt. White Vinegar
1 3/4 C. Sugar
1/4 C. Salt
2 tsp. Mustard Seed
1/2 tsp. Fennel Seed
1/2 tsp. minced Garlic
1 bay Leaf
5 C. Cauliflower Florets
3 lg. Zucchini, cut into 1/4″ slices
3 large Carrots, pared and cut into 1/4″ wide diagonal slices

Add all ingredients except vegetables to a large saucepan and bring quickly to a boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and cook 5 minutes. Remove cauliflower with slotted spoon. Add zucchini and cook covered until crisp tender, about 2-3 minutes. Remove with slotted spoon, add to large container with cauliflower. Repeat process with carrots, cooking about 5 minutes. Pour carrots, liquid and all over the other vegetables. Cover and refrigerate.

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb syrup is vividly pink and brightly flavored. Try using the colorful syrup over ice cream or pound cake, in all sorts of mixed drinks, and to make your own strawberry rhubarb sorbet.

Rhubarb Simple Syrup
1 C. rhubarb, cut into half inch chunks
1 C. granulated sugar
1 1/4 C. water

Place all ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until rhubarb is falling apart, about 25 minutes. Remove from heat and, using a fine mesh strainer, strain syrup from rhubarb solids. Reserve solids for another use. (For example, mix solids with lemon juice for luscious rhubarb jam.) Return strained syrup to stove top and simmer for an additional 25 minutes or until the syrup coats a spoon and has become brightly pink. Cool syrup, transfer to a sealed container, and keep refrigerated.
Makes 1 C.
Rhubarb Bloom

1 1/2 oz. No. 209 gin
3/4 oz. lime juice
1/2 oz. rhubarb simple syrup
8 mint leaves
1 sprig mint

Combine gin, lime juice, syrup and mint leaves in a pint glass, add ice and shake very hard. Pour through a fine mesh strainer into a cocktail glass. Garnish with a fresh sprig of mint.
Flamingo Soda

2/3 C. freshly squeezed orange and/or lemon juice
1/3 C. rhubarb simple syrup
Soda water to your liking.
Pour the juices and rhubarb syrup in a large glass over ice. Pour soda water until it reaches the top. Taste and add more syrup if it needs sweetening.
Sunrise Cocktail

1 dash of angostura bitters
1 sugar cube
1 tsp. rhubarb simple syrup
Cold, dry champagne
Twist of orange peel

Add a dash of bitters to sugar cube in the bottom of a chilled champagne glass. Add rhubarb syrup and slowly pour in the champagne. Garnish with a twist of orange peel.

Frisee salad with bacon, egg, and garlic toasts (SALADE LYONNAISE)

Frisee salad with bacon, egg, and garlic toasts (SALADE LYONNAISE)

Garlic Croutons:
2½ tsp. olive oil, plus more if needed
1 clove garlic, peeled and slightly crushed
1½ C. (65g) cubes or torn pieces of bread, about ¾ inch (2cm) in size
Sea salt or kosher salt

Salad:
8 to 12 new potatoes (12 oz./ 360g)
Sea salt or kosher salt
2 C. (300g) diced, thick-cut bacon, smoked or un-smoked
4 tsp. red wine vinegar
1 ½ tsp. Dijon mustard
5 tsp. olive oil or neutral-tasting vegetable oil
1 tsp. water
2 tsp. peeled and minced garlic
8 C. (150g) loosely packed frisée or escarole leaves
2 tsp. finely chopped fresh flat-leaf parsley or fresh chives
Freshly ground black pepper
4 poached eggs (page 329) or 4 hard-cooked eggs (page 328), peeled and quartered

To make the croutons: heat the oil in a skillet over medium heat. Add the garlic and cook until it’s deeply golden brown; be careful not to burn it. Remove and reserve the garlic, then add the bread, stirring the cubes in the oil, turning them frequently. Add a sprinkle of salt and a dribble more oil if necessary, until the bread is brown on all sides, about 5 minutes. Set aside until ready to serve.

To make the salad: put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for 15 minutes, until the potatoes are tender when pierced with a sharp knife. (If done in advance, cook them slightly less, and let them rest in the warm water for up to 45 minutes.)

While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.

In a large salad bowl, whisk together the vinegar, mustard, ¼ tsp. salt, the oil, water, and garlic. (If you like garlic a lot, you can chop up the fried garlic clove from making the croutons and add that as well.)

To assemble the salad: slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the croutons and hard-cooked eggs (if using) and toss very well. Divide among four salad bowls. If using poached eggs, slide one on top of each salad and serve.

Escarole Bean Soup over Bruschetta

Escarole Bean Soup over Bruschetta

3 T. Extra Virgin Olive Oil
2 cloves garlic, chop 1 clove and cut the other in half
1 tsp. chopped fresh rosemary
6 C. coarsely chopped escarole
2 cans (15.5 oz each) Cannelloni Beans, drain 1 can and mash or puree the other
2 cans (14.5 oz each) chicken broth
Frozen Meatballs, optional
6 slices (1/2 inch) French Baguette bread

Heat 2 T. oil, 1 clove chopped garlic and rosemary in soup pot on LOW (1 minute). Add escarole, cover and cook 10 minutes, until wilted. Add beans and chicken broth. Add meatballs, if using. Simmer uncovered 15 minutes. Grill bread slices on both sides. Lightly rub cut garlic on 1 side of each bread slice. Put a slice of bread in each of 6 soup bowls. Ladle soup; drizzle each bowl with remaining oil.

Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

1/2 lb. green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 T. salad oil
1 to 1 1/2 T. prepared Thai red curry paste (or 1 T. minced fresh ginger, 1 tsp. curry powder, 1 tsp. chili powder, and 1/4 to 1/2 tsp. cayenne)
1 can (14 oz.) reduced-fat coconut milk
1 tsp. sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained
Fish sauce or salt

Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

Grilled Salmon with Charmoula

Grilled Salmon with Charmoula

1/2 C. lemon juice
1/4 C. olive oil
1/3 C. chopped fresh cilantro
2 T. paprika (Hungarian or Spanish if possible)
1 T. ground cumin
2 tsp. ground coriander
1/4 tsp. cayenne
3 cloves garlic, peeled and minced
1/2 tsp. salt
1/2 tsp. pepper
2 lb. green or yellow zucchini
2 red bell peppers (1 lb. total)
1 whole boned salmon fillet with skin (3 1/2 to 4 lb.)
Lemon wedges

For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper. Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 C. charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers. Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones. Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim. Spread remaining charmoula evenly over salmon. Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they’re dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place. Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total. Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total. Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Avocado Boats with Scrambled Eggs

Avocado Boats with Scrambled Eggs

2 ripe avocados, halved, pitted, peeled (you can leave peel on and scoop out as you eat as well)
1 T. lime juice
5 eggs, beaten
1/2 C. pitted black olives, sliced
2 green onions, minced
1/4 C. chopped cilantro
1/4 tsp. freshly ground pepper
2 T. butter
1/2 tsp. salt
Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onions, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3 to 5 minutes. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle salsa over top.

Yield: 4 servings
Calories: 330
Fat: 30g
Fiber: 6g

Pink Peppermint Cookies

Pink Peppermint Cookies

1 C. butter
1/2 C. sugar
1 egg
12 drops red food coloring
3/4 tsp. peppermint extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 T. chocolate syrup

Cream 3/4 C. butter and sugar. Beat in egg with food coloring and peppermint extract. Combine 1 3/4 C. flour, baking soda, cream of tartar and salt. Stir into creamed mixture. Chill 2 hours. Meanwhile, combine remaining butter, flour and syrup. Spoon into pastry bag with small round tip. Shape pink dough into 3/4″ balls; place on baking sheets; flatten to 1-1/2″ dia.; pipe chocolate mixture on cookies in simple holiday designs like stars, snowflakes or trees. Bake at 375º for 5-7 minutes. For variety, garnish some of the cookies with crushed peppermint candy.

Pomegranate Jeweled White Cheddar, Toasted Almond and Crispy Sage Cheeseball

Pomegranate Jeweled White Cheddar, Toasted Almond and Crispy Sage Cheeseball

2 tablespoons unsalted butter
10 fresh sage leaves
1 (8-ounce) block cream cheese, softened
4 ounces mascarpone cheese, softened
6 ounces freshly grated sharp white cheddar cheese
1/2 cup sliced, toasted almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
Crackers for serving

Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside. In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes. Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty! After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can roll the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

Stir-Fried Shrimp with Tangy Sorrel Salsa Verde (Camarones Salteados con Salsa Verde de Alazán)

6medium (about 12 oz.) tomatillos, husked and rinsed
2 garlic cloves, peeled
Fresh hot green chile to taste (usually 1 jalapeño or 2 serranos), stemmed
1C. roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress also work)
2 to 3T. olive oil
1 ¼ to 1 ½ lb. (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined
1 medium onion, sliced ¼-inch thick

Heat the broiler and adjust the shelf to its highest position. Spread the tomatillos, garlic and chiles on a baking sheet, slide under the hot broiler and roast until the tomatillos are soft and lightly blackened in spots (about 5 minutes per side—the garlic and chiles should be done in about the same amount of time). Cool to room temperature, scoop into a blender jar (including any juices from the tomatillos), add the sorrel and pulse until you have a puree that’s nearly smooth. Add a little water (usually about 2 T.) to give the salsa an easily spoonable consistency. Taste and season with a little salt if it needs it (believe it or not, sometimes it doesn’t need any). In a wok or very large (12-inch) skillet set over medium-high, heat enough oil to coat the bottom (it takes less oil for wok cooking and I like the texture of the shrimp better from a wok). Add the onion and stir-fry until richly browned but still crunchy, about 5 minutes. Sprinkle the shrimp with salt, add them to the onions and continue to stir-fry until the shrimp are just barely cooked, about 5 minutes more. If they’re still a tiny bit translucent in the middle, they’ll coast to perfect doneness as you divide them between warm serving plates. Spoon the salsa over the shrimp and you’re ready to serve.

Steak Salad with Bacon & Crispy Potatoes

Steak Salad with Bacon & Crispy Potatoes

4 oz. bacon, cut into 1/2-inch pieces
8 oz. Yukon gold or fingerling potatoes, cut into 1/2-inch pieces
kosher salt and black pepper
2 tsp. canola oil
1 ½ lb. sirloin steak (1 inch thick)
¾ C. crumbled blue cheese, such as Stilton or Roquefort (3 oz.)
¼ C. sour cream
¼ C. buttermilk
1 tsp. red wine vinegar
1 scallion, chopped
1 head romaine lettuce, torn into bite-size pieces (about 8 C.)

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve the skillet.
Add the potatoes to the drippings in the skillet, season with ¼ tsp. each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ tsp. each salt and pepper and cook until and instant-read thermometer inserted in each piece register 130ºF, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ tsp. each salt and pepper in a small bowl. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

Dill-Hazelnut Pesto

Dill-Hazelnut Pesto

1 1/3 C. fennel fronds
1 C. fresh dill fronds
1/4 C. roasted hazelnuts, skinned
1 garlic clove, minced
Zest of 1/2 lemon
1 tsp. lemon juice
1/4 C. hazelnut oil
2 T. extra-virgin olive oil
Salt and freshly ground black pepper

Blend the fennel, dill, hazelnuts, garlic, lemon zest, and lemon juice in the bowl of a food processor fitted with a steel blade attachment until well combined. Add the hazelnut oil, then the olive oil in a slow, steady stream with the motor running. Salt and pepper to taste. Use the pesto immediately or
transfer to an airtight container, cover with a thin layer of olive oil, and refrigerate until ready to use. Stored in the refrigerator, the pesto will keep for about l week.

Duxelles Stuffed & Fried Squash Blossoms

Duxelles Stuffed & Fried Squash Blossoms

1/2 lb. mushrooms (white or cremini)
2 T. sweet butter
3 T. finely chopped shallots
Salt and pepper to taste
1 tsp. chopped fresh thyme leaves
1/4 C. dry vermouth or dry white wine

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you’re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I’ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.

Clean the blossoms. Don’t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside – there will be bugs, even bees stuck in the flowers. This is a good thing…it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven’t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers – small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil – not so much that the blossoms will be floating in it, but enough that there is some ‘frying’ happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won’t looked fried per se, but more like the juicy yum-boms that they are. Once they’re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.

Farmhouse Salad with Lemon-Shallot Vinaigrette

Farmhouse Salad with Lemon-Shallot Vinaigrette

3 T. lemon juice
1 T. honey
1 small shallot, minced (about l T.)
1 small garlic clove, finely chopped
1/2 C. extra-virgin olive oil Salt and freshly ground black pepper

2 small heads butter leaf lettuce
l small fennel bulb, thinly sliced
1/4 C. pine nuts, toasted
1/4 C. shaved Parmesan cheese

Make the vinaigrette: Whisk the lemon juice, honey, shallot, and garlic together in a small bowl. Whisk in the olive oil. Salt and pepper to taste and set aside. Make the salad: Quarter the lettuce heads, keeping the root end intact. Rinse well and drain. Arrange two of the wedges, cut side up, on each of four plates. Drizzle 2 T. the vinaigrette over the wedges on each plate. Toss the fennel and pine nuts together with the remaining vinaigrette in a small bowl. Garnish the salads with the fennel, pine nuts, and Parmesan. Serve immediately.

English Pea Pesto

English Pea Pesto

1 lb. English peas, shelled (about 1 C. after shelling)
1/4 C. extra-virgin olive oil
1/4 C. grated pecorino Romano cheese
2 tsp. finely chopped fresh tarragon
Sea salt

Prepare an ice-water bath. Bring a medium pot of salted water to a boil and cook the peas for 1 minute. Drain the peas and immediately transfer them to the ice water bath to cool. When cool, drain again. In the bowl of a food processor fitted with a steel blade, blend the peas and olive oil until well combined but still slightly coarse. Transfer the pesto to a small bowl. Mix in the cheese and tarragon. Salt to taste and serve immediately.

Campbell’s “Candy Cane” Christmas Cookies

Campbell’s “Candy Cane” Christmas Cookies

1/2 C. butter
1/2 C. shortening or butter
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 C. powdered sugar
2 1/2 C. flour
1 tsp. salt
red food coloring
2 tsp. Peppermint Vanilla Bean Sugar

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 tsp. dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Morel Mojo

Morel Mojo

Chef Scott Dolich extends morel season by pickling them into a loose, relishlike condiment he calls mojo. At the restaurant, he dips into his supply to dress up spring vegetables like asparagus or ramps or to garnish grilled meats and fish.

1 1/4 lb. morel mushrooms
1 C. apple cider vinegar
1 C. beef broth
1 C. vegetable broth
3 garlic cloves, thinly sliced
2 1/4 tsp. salt
1 bay leaf
1/2 tsp. red pepper flakes
3 tsp. EVOO

Submerge the morels in a bowl of cold water and agitate them gently to dislodge any grit. Drain them in a colander and pat dry immediately. Slice off the stems and cut the morels into bite-size pieces. Combine the morels, vinegar, beef broth, vegetable broth, garlic, salt, bay leaf, and red pepper flakes in a large pot. Cover and simmer the mixture over medium heat for 10 minutes. Remove the pan from the heat and let the morel mixture cool slightly. Discard the bay leaf. Drain the morels, reserving the brine. Puree 1 C. the morels with ½ C. the brine in the bowl of a food processor fitted with a steel blade attachment until well combined but not entirely smooth. Add the olive oil in a steady stream with the motor running until well combined. Transfer the puree to a medium bowl and fold in the remaining morels. Discard the remaining brine. Salt to taste. Transfer the relish to an airtight container to cool to room temperature. Stored in an airtight container in the refrigerator, the relish will keep for about l month. NOTE: Morels come into season in early spring and generally stick around through May.

Pecorino Crisps with Rhubarb-Cherry Chutney

Pecorino Crisps with Rhubarb-Cherry Chutney

1 T. extra-virgin olive oil
1/4 C. finely chopped red onion
1 T. minced peeled fresh ginger
1/4 tsp. ground coriander
1/4 tsp. crushed red pepper
1/2 lb. rhubarb, cut into 1/2-inch pieces
1/4 C. fresh or frozen cherries, pitted and halved
1/2 C. apple cider vinegar
1/4 C. sugar
Kosher salt

3/4 C. freshly grated Pecorino Romano cheese
3/4 C. freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Make the Chutney In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the rhubarb, cherries, vinegar and sugar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes. Season the chutney with salt and let cool completely. Make the Crisps Preheat the oven to 350° and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the Pecorino and Parmigiano cheeses. Working in batches, spoon 1-T. mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart. Use your fingers to flatten the mounds slightly, then season each mound with pepper. Bake for about 13 minutes, until the crisps are golden brown and lacy. Using a spatula, transfer the crisps to a rack to cool and harden. Serve the crisps with the rhubarb-cherry chutney.

Basic Black Bean Patties

Basic Black Bean Patties

These incredibly tasty patties can be served with a variety of sauces. It all depends on what flavor you’re in the mood for. Spicy peanut sauce works great, but so do salsa and barbecue sauce.

One 16-oz. can diced white potatoes, drained
One 15.5-oz. can black beans, drained (and rinsed, if possible)
1 T. dehydrated minced onion
1 tsp. dried parsley
¼ C. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil

In a large bowl mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, and then salt and pepper to taste. Mix until well combined. Divide the mixture into 6 equal portions and use your hands to shape into patties. Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with your favorite sauce.