Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

I know most inland folks probably never get beyond the occasional treat of clams steamed with wine and garlic, and served with melted butter. When the clams are incredibly fresh and treated with care (steamed briefly and served immediately), that is truly one of the best dishes on earth. But in the Northwest, we are blessed with an abundance of succulent, plump clams nearly year-round. So eventually, the thought occurs to the adventurous cook that there must be other great ways to prepare them. This delectable dish is the result of just such a thought.

4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breathe
2 tsp. cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 C. chopped)
2 C. dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ C. (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ tsp. hot, smoked Spanish paprika
½ tsp. red pepper flakes
1 tsp. fine sea salt
chopped cilantro
thin shreds of orange peel
hot, crusty French bread

No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand.

In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Pompe à l’Huile

Pompe à l’Huile

3 3/4 cups flour

1/4 cup sugar*

1 7-gram package active dry yeast

3/4 cup, plus 1 tablespoon good quality extra-virgin olive oil (I used “Tuscan Herb” flavored olive oil)

2 teaspoons salt, plus more to sprinkle on dough before cooking

*Note: For a sweeter loaf, and depending on flavor of your olive oil, increase sugar to 1/3 cup

 

Make a poolish: Put 1 1/2 cups of the flour, sugar, yeast, and 1 cup warm water into a large bowl and stir well with a wooden spoon to combine. Let the mixture sit in a warm spot until bubbly, about 30 minutes. Add remaining 2 1/4 cups flour, 3/4 cup of the oil, and salt to the poolish and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5–7 minutes. Grease a large clean bowl with the remaining 1 tablespoon of oil, place dough in the oiled bowl, and cover with a clean towel. Set the dough aside in a warm spot to let rise until doubled in bulk, 3–4 hours. Preheat oven to 400° F. Gently turn dough out onto a large sheet of parchment paper and gently stretch it with your fingers to form a 12″ circle. Using a small, sharp knife, cut out 2″long slits, each about 1″ wide, starting from the center of the bread and cutting toward the edge, and add few cuts on the edge, so that the dough resembles a sand dollar (discard dough scraps or bake them separately as a cook’s-bonus nibble). Using your fingers, gently stretch the holes open a little wider so that they won’t close up completely when bread is baked. Carefully transfer the dough, on the parchment paper, to a large baking sheet, sprinkle with coarse salt, and bake until golden brown and puffed, about 15 minutes. Transfer the bread to a rack to let cool or serve warm.

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

 

4 boneless, skinless chicken breasts (about 1 pound)

1/4C. reduced-sodium Teriyaki sauce

4 tsp. brown sugar

½ tsp. grated or minced ginger

1/2 C. Panko bread crumbs

3 T. plain bread crumbs

2 tsp. oil

¼ tsp. garlic powder

 

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to1/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.

 

Yield: 4 servings

Calories: 205

Fat: 4g

Fiber: 0g

Warm Cauliflower Salad with Edamame & Raisins

Warm Cauliflower Salad with Edamame & Raisins


1-2 tsp. vegetable oil
1 head cauliflower, cut into small florets (4 C.)
1½ C. shelled Edamame (8 oz.)
1 C. cooked brown rice, farro, or kamut (not essential but nice)
½ C. mixed jumbo raisins (Trader Joe’s)
¼ C. slivered red onion
¼ C. chopped parsley
¼ C. slivered, toasted almonds or toasted sesame seeds

First, prepare the dressing as indicated below. Reserve. Set a large sauté pan over medium-high heat and add 1 tsp. the oil. When sizzling hot, add the cauliflower florets. Sauté for 7-8 minutes, turning frequently to encourage as much browning as possible. Add 2 tsp. water to the pan and add the Edamame, brown rice, raisins, and red onion. Cover the pan, and steam for 1-2 minutes. The cauliflower should still be crunchy. Season with salt and pepper to taste. Remove the pan from the heat and toss the warm salad with ¼ C. the dressing. Taste and add additional dressing to taste. Divide salad between four serving bowls and garnish with a drizzle of dressing, parsley, and toasted almonds. Serve warm or at room temperature

Keebler Soft Batch Cookies

Keebler Soft Batch Cookies

Keebler Soft Batch Cookies1 Pound Butter softened
2 Eggs
2 T. Molasses
2 Tsp. Vanilla extract
1/3 C. Water
1 1/2 C. Granulated sugar
1 1/2 C. Packed brown sugar
1 Tsp. Baking powder
1 1/2 Tsp. Baking soda
1 Tsp. Salt
5 C. All purpose flour
6 Ounce Semisweet Chocolate Chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.

Coconut Coconut Chicken

Coconut Coconut Chicken

Coconut Coconut Chicken

 

4 boneless, skinless Chicken Breasts (about 1 lb.)

1 Egg White

1/8 tsp. Coconut Extract

¼ C. Panko

¼ C. plain Bread Crumbs

¼ C. Shredded Coconut (sweetened or unsweetened)

Salt & Pepper

1 tsp. Canola Oil (hmm, would melted coconut oil work?)

Honey Mustard, optional

 

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. Set aside. In a medium shallow bowl, whisk together the egg white and coconut extract. In another medium shallow bowl mix together the breadcrumbs, coconut, salt, pepper, and oil. Dip each breast into the egg mixture, allowing the excess to drip off, roll in coconut crumbs, and place on a baking sheet. Spray chicken breasts with cooking spray and bake for 18 to 20 minutes, or until coating is golden brown and chicken is cooked through. Serve with honey mustard, if desired. Marlene Says: To make the honey mustard, whisk together 1 T. each Dijon mustard and light mayonnaise, with 2 tsp. each honey and vinegar. Drizzle scant T. onto each breast. Adds 25 calories and 1 gram of fat per serving.

 

Yield: 4 servings

Calories: 190

Fat: 6g

Fiber: 0g

Creamy Sesame Ginger Dressing

Creamy Sesame Ginger Dressing

This creamy, kicky Asian-inspired dressing is a knockout.

¼ C. vegetable oil
2 tsp. rice wine vinegar
2 tsp. C. wildflower honey
2 tsp. mayonnaise
2 tsp. sesame oil
1 tsp. peeled, minced fresh ginger
2 tsp. peeled, minced garlic
1 tsp. Korean fermented red bean paste, optional
½ tsp. fine sea salt
Freshly ground black pepper, to taste

In a small mixing bowl, whisk together all of the ingredients. Taste for balance, and add vinegar, honey, salt, and pepper to taste.

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)

Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.

Asian Pork & Noodles

Asian Pork & Noodles

Asian Pork & Noodles

3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork

2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste

Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 4g

LunaCafe Umami Pesto

LunaCafe Umami Pesto

This carefully balanced umami pesto has magical powers. It enhances without diminishing other flavors, adding depth and fullness to a dish when needed. So far, I‘ve swirled generous amounts of it into carrot soup, added it to the dressing for a salmon and pasta salad, combined it with cream cheese for an appetizer spread, and spread it under the skin for a succulent roast chicken.

1½ C. shredded Parmesan
1 C. pitted Calamata olives
½ C. sun-dried tomatoes, packed in oil
½ C. roasted red bell pepper, peeled (homemade or store-bought)
4 large cloves garlic, peeled

10 tsp. best quality tomato paste (6-oz. can)
½ C. cold pressed, extra virgin olive oil

2 tsp. balsamic vinegar
2 tsp. red wine vinegar
2 tsp. powdered, dried porcini mushrooms
1 tsp. hot, smoked paprika

1½ tsp. fine sea salt, plus more to taste
freshly ground smoked black pepper, to taste (or regular black pepper)

In a processor fitted with the steel blade, add Parmesan, olives, tomato paste, sun-dried tomatoes, red bell pepper, and garlic, and pulse to chop the ingredients coarsely. Then, process to a paste. Add the tomato paste and olive oil and process to incorporate. Add the balsamic vinegar, red wine vinegar, powdered porcini mushrooms, smoked paprika, sand salt. Process to incorporate. Taste the pesto and add salt and pepper to taste, plus additional vinegar if necessary to achieve a perfect balance of savory, salty, and acidic. You will also notice a subtle sweetness, which is lent by the balsamic vinegar. To store, put into an airtight container and refrigerate. The pesto will keep for several days at least. You can also freeze it, in which case, line an edged baking sheet with foil and drop 2 tsp. blobs of pesto on the foil. Freeze and then transfer the pesto blobs to Ziploc freezer bags for continued storage.

Creamy Mixed Mushroom Soup

Creamy Mixed Mushroom Soup

Mixed Mushroom Soup1 Onion, finely chopped
2 T. EVOO
10oz. Mixed Mushrooms
½ tsp. fresh Thyme
2 C. Chicken Stock
Salt & Pepper
½ C. Cream (or half and half)

In medium saucepan, sauté onions in oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add a C. of stock and cook 5 minutes. Let cool slightly, then transfer to blender and blend until smooth. Add additional stock to blender to reach preferred consistency. Season with salt and pepper and add cream, if desired, for a creamy finish.

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

 

3 pounds flanken-style beef short ribs
1 C. soy sauce
1/2 C. brown sugar
1/3 C. mirin
1/4 C. sesame oil
6 cloves garlic
6 scallions
2 tsp. fresh peeled ginger

Korean-Style Slaw:
3 C. Napa cabbage, chopped
1 C. daikon, diced into matchsticks
1 C. bean sprouts
6 scallions, diced
3 T. cilantro, chopped
1 lime, juiced
2 T. soy sauce
1 T. mirin
1 T. sriracha or chili pepper sauce
1 T. extra virgin olive oil

For assembly:
10-15 yellow corn tortillas
sriracha

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag. In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 C. of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours. To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve. Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos. Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside. Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove. Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately. **If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.

Tomato Beef Stew with Dumplings

Tomato Beef Stew with Dumplings

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice

2/3 C. vegetable broth

1/2 C. frozen petite peas

1/8 tsp. dried thyme

1 T. finely chopped chives

1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

Sopapillas

Sopapillas

4 C. flour
2 tsp. baking powder
2 tsp. salt
2 T. shortening, lard or butter
1-1/4 C. water
Oil, for frying
Honey, Cinnamon Sugar, Whipped Cream, and / or Strawberry Syrup, for serving

Sift together dry ingredients. Add shortening and water and knead until smooth. Put into plastic bag and let stand for 2 hours. Roll very thin and cut into small triangles. Fry in deep fat heated to 375 degrees until golden brown. Turn once. Drain on paper towels and serve with honey or strawberry syrup and whipped cream or sprinkle with cinnamon sugar.

WIW: Crunchy Chicken Stuffed Waffle Pops

WIW: Crunchy Chicken Stuffed Waffle Pops

WIW: Crunchy Chicken Stuffed Waffle Pops

 

3 lb. boneless chicken breasts

3 eggs

3 T. milk

Salt & Pepper

4 C. crushed corn flakes

Wooden skewers

 

4 C. Bisquick baking mix

2 1/2 C. milk

2 T. vegetable (or canola) oil

2 eggs

 

1 1/2 C. mayonnaise

1/3 C. maple syrup

3 T. Dijon mustard

 

Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 T. milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 C. milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.

 

Poached Anjou Pears with Cinnamon Perfume, Pecans and Strawberry Sauce

Poached Anjou Pears with Cinnamon Perfume, Pecans and Strawberry Sauce

2 Anjou pears
2 C. port wine
½ cinnamon stick
1 star anise
1 oz. pecans

4 oz. strawberries, washed, stemmed and diced
1 oz. water
1 T. honey

Pears: Peel, core and slice pears into large wedges. In a sauce pot, add pears, wine, cinnamon and star anise. Place on burner and bring to a boil. Turn down to a simmer and allow to braise for about 12 minutes. The wine will absorb into the pears. While pears are braising, begin the sauce. The pears should be fully cooked and all of the alcohol should have cooked out of the wine. Sauce: In a blender, add strawberries and water. Puree until smooth. Strain this liquid through a strainer into a saucepan. Add honey and bring to a boil. Reduce until sauce consistency. To Plate: Arrange pears in the center of the plates, surround with strawberry sauce and top with pecans.

Citrus Cucumber Spa Water

Citrus Cucumber Spa Water

Citrus Cucumber Spa Water

 

½ Orange, sliced thin

½ Lemon, sliced thin

½ C. thinly sliced Cucumber

4 C. Water

Allow to steep in refrigerator 1-2 hours before drinking.

Red Velvet Cheesecake

Red Velvet Cheesecake

1 1/2 C. chocolate cookie crumbs
1/4 C. butter, melted
1T. sugar
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 C. sugar
4 large eggs, lightly beaten
3 T. unsweetened cocoa
1 C. sour cream
1/3 C. buttermilk
2 tsp. vanilla extract
1 tsp. white vinegar
2 bottles (1 oz. each) red food coloring

1 pkg. (3 oz.) cream cheese, softened
1/4 C. butter, softened
2 C. confectioner’s sugar
1 tsp. vanilla extract:

Combine cookie crumbs, 1/4 C. melted butter and 1 Tsp. sugar. Press into 9-inch spring-form pan. Beat 3 packages of cream cheese with 1 1/2 C. sugar for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed jut until fully combined. Pour into prepared crust. Bake at 325° for 10 minutes. Reduce heat to 300°. Bake 1 hour and 15 minutes until center is firm. Cool on wire rack 30 minutes. Cover and chill 8 hours.

Beat 3 oz. cream cheese and 1/4 C. of butter until smooth. Gradually add powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan. Garnish.

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

1 T. sesame seeds, toasted

2 tsp. poppy seeds

1 tsp. dried minced garlic

1 tsp. dried minced onion

1/2 tsp. kosher salt

 

2 medium russet potatoes, peeled

3/4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs

1/2 C. whole milk

3 T. unsalted butter, melted

2 scallions, chopped

 

8 oz. smoked salmon

1/2 C. creme fraiche

1 T. capers

1/4 C. small dill sprigs

 

For the “everything” seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 T. of the “everything” seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 C. batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer’s directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they’re a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and “everything” seasoning, and garnish with a dill sprig.

Cherries as Olives

Cherries as Olives

Cherries as Olives1 lb. (4 C.) fresh cherries
1 orange
1 lemon
5 garlic cloves
4 fresh rosemary sprigs
6 fresh thyme sprigs
2 fresh bay leaves
1/2 C. extra-virgin olive oil
1/4 C. Spanish aged sherry vinegar
1/4 tsp. coarse sea salt
1 C. Marcona almonds, optional

Stem and pit the cherries and put them in a medium bowl. Using a vegetable peeler, remove half the zest from the orange and lemon. Peel the garlic cloves and smash with the flat side of a kitchen knife. Add the zest, garlic, rosemary, thyme, and bay leaves to the cherries in the bowl. In a small bowl, whisk together olive oil, sherry vinegar and salt, and pour over cherries. Gently toss to coat, cover with plastic wrap, refrigerate, and marinate overnight. Allow cherries to come to room temperature before serving. Fold in almonds, if using, just prior to serving. This recipe works fabulous with fresh blueberries! Serve with toasted baguette slices, and brie or goat cheese.

The Finger-Licking Good Burger

The Finger-Licking Good Burger

1 lb. ground chicken
½ C. chopped red bell pepper
¼ C. chopped green bell pepper
¼ C. chopped red onion
¼ C. chopped celery
2 T. chopped parsley
½ tsp. dried thyme
1 clove garlic, minced
1 T. light soy sauce
1 C. soft bread crumbs

Preheat oven to 350 degrees F. Mix all ingredients together until just combined. Add black pepper to taste. Divide mixture to make 4 patties, and place on greased baking sheet. Bake 12 to 15 minutes on each side, or until meat has reached 170 degrees F. Variation: If you prefer, fry the patties in canola oil, 8 to 10 minutes per side.

Braisin Bread

Braisin Bread

1 ½ pound loaf

11/2 C. water
1 (.25 oz.) package active dry yeast
1 tsp. white sugar
3 C. bread flour
11/2 C. raisin bran cereal
1 tsp. salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil (sprouting)

4 buffalo mozzarella balls

200g of fresh peas

200g of broad bean pods

1 handful of fresh mint, leaves removed from stalks, torn into small pieces

100g of pea shoots

olive oil

2 lemons, 1 cut into wedges

salt

pepper

 

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavor of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavor. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste. To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Tomato Salad with Chile and Lime

Tomato Salad with Chile and Lime

2 lb ripe tomatoes
1 large mild green chile, such as poblano
3 T. olive oil
2 T. fresh lime juice
1/2 tsp. salt, plus more to taste
¼ tsp. dry mustard

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or squeeze them out) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside. In a small bowl, whisk together oil, lime juice, salt, and mustard until emulsified. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Strawberry Chamomile Paloma

Strawberry Chamomile Paloma

Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags

For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice

Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter1/2 pound unsalted butter, room temperature
4 cloves garlic, coarsely chopped
1/2 red or green jalapeno, seeds and white membranes removed, chopped coarsely
1/4 C. coarsely chopped parsley (we used basil)
Zest and juice of 1/2 lemon
2 T. chopped chives
Salt and freshly ground black pepper
Live lobsters

In a food processor, combine the butter, garlic, jalapeno, parsley, lemon zest and juice, and chives. Season with salt and pepper and process until well combined. Transfer enough butter for the lobsters to a small container (you will need about 4-6 T. butter for each lobster you are grilling). Place the remaining butter on a sheet of parchment and roll into a log, twisting the ends to seal. Refrigerate for another use. To prepare the lobsters, bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 T. per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters to a large platter. If desired, serve with some of the reserved herbed butter

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

4 T. smooth or chunky natural peanut butter
4 slices whole-wheat sandwich bread
4 T. preserves of choice
Butter (optional)

 

Preheat a waffle iron. Spread 2 T. peanut butter on one slice of bread and 2 T. preserves on another; sandwich the pieces together. Repeat with the remaining bread. Lightly grease the waffle iron with butter, if using, and cook the sandwiches in the iron 3 to 4 minutes, until the bread shows golden waffle marks. Wrap tightly in foil, or store in a thermos, until ready to eat.

Bees Knees

Bees Knees

1/4 C. local honey
2 oz. gin
1/2 oz. fresh squeezed lemon juice
Strip of lemon peel (optional)

Combine 1/4 C. honey and 1/4 C. water in a small sauce pan. Bring to a boil and stir until the honey dissolves. Let cool and then store in the refrigerator. (This recipe makes slightly too much simple syrup. Save the remainder to sweeten other drinks – even your iced coffee.) Measure 3/4 oz. honey simple syrup with gin, lemon juice and ice. Shake vigorously and strain. Garnish with a lemon twist.

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers3 T. vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
½ pound of cleaned shrimp diced in a medium dice
2 T. rice wine vinegar
2 tsp. soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Dipping Sauce

1/4 C. light soy sauce
2 T. rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/2 lemon, zested

Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Asia Tacos with Crisp Braised Pork

Asia Tacos with Crisp Braised Pork

1 1/2 C. beef or chicken stock, or water
1T. low-sodium soy sauce
Juice of 1 lime
2 T. minced ginger & 1 tsp. minced garlic
2 1/2 lb. bone-in country style pork ribs

Preheat the oven the 325F. In a small sauce pan, combine the broth, soy sauce, lime juice, ginger & garlic and bring to a boil over high heat. Season the Pork with salt & pepper, place in the roasting pan and pour the boiling soy mixture over the pork. Turn to coat evenly. Cover with foil and place in the heated oven. Cook until the pork is very tender and easy to shred and pull from the bones, about 2 to 3 hours. Remove from the oven and let cool before shredding into bite-sized pieces. Can be made a day ahead.

Cilantro sauce

1 C. roughly chopped fresh cilantro, including stems
1 hot green chile, stemmed and chopped
juice of 1 lime
1 tsp. sugar
1/2 tsp. sea salt
1/4 C. olive oil

Combine all of the ingredients in the food processor and puree until smooth

To Assemble:

12 fresh corn tortillas
1 pint Vietnamese Pickled Vegetables or Do Chau
1 Asian Pear, thinly sliced

Heat a cast iron skillet or other heavy pan over medium-high heat. Warm the tortillas, 1 or 2 at a time about a minute per side. Reserve to a clean kitchen towel to keep warm. Once the tortillas are all heated, add the pork to the skillet and heat turning frequently until the pieces of pork have caramelized and are crispy, about 5 minutes. Fil the tortillas with pork, top with do chau, pear and cilantro sauce. Serve.

Adobo-Seasoned Chicken and Rice

Adobo-Seasoned Chicken and Rice

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Adobo Seasoning
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. ground cumin
2 tsp. granulated onion
1 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground turmeric
1 T. finely chopped fresh oregano leaves

Chicken & Rice
10 chicken thighs (bone-in, skin on)
3 T. olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 Serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 C. long-grain rice
5 1/2 C. low-sodium chicken broth
1 bay leaf
Salt and freshly ground black pepper
1 C. frozen peas (not thawed)
2 C. green olives (Cerignola or Picholine)
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Zest and juice of a lime

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces generously with the adobo seasoning mixture (I used all of it). Preheat the oven to 375 degrees F. Heat 3 T. of oil in a large Dutch oven over medium-high heat. Place the chicken in the oil, skin side down (you’ll need to do this in batches), and saute until the skin is crispy and golden brown, about 5 minutes. Turn the chicken over and cook until the second side is golden brown, another 4 minutes or so. Transfer the chicken to a baking sheet, and roast in the oven until tender and cooked through, about 15 minutes. Remove chicken from oven and cover with foil to keep warm. Pour off all but 2 T. fat from the Dutch oven, and place it over high heat. Add the onions, red bell pepper, and Serrano chile, and cook until soft, about 5 minutes. Add the tomatoes and garlic and cook for another minute. Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the chicken stock, bay leaf, and salt and pepper, and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10-12 minutes. During the last few minutes, quickly stir in the peas, cover, and continue cooking until rice is tender and liquid is mostly absorbed. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, parsley, oregano, lime zest and lime juice. Add the chicken, stir to combine, and serve.

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

1 teaspoon paprika

1/2 teaspoon coriander seeds, toasted and ground

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 14 inch thick

3 tablespoons olive oil

2 cups thinly sliced red onions

1 cup sauerkraut

1 cup IPA-style beer

1/3 cup fresh flat-leaf parsley leaves, chopped

 

Put a large skillet over high heat. In a small bowl, combine the paprika, coriander, l teaspoon salt, and black pepper to taste. Season both sides of the pork with this spice mixture. Add the olive oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about l minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture and any accumulated juices.

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Tropea Onion Jam

Tropea Onion Jam

1 pound (454 g) Tropea or other red onions, cut into small dice
2 C. (400 g) sugar
1 C. (237 g) Sangiovese or other sturdy red wine
1/2 to 3/4 tsp. kosher or fine sea salt
10 whole peppercorns
1 whole clove
1 bay leaf
1-inch piece vanilla bean
1/2 cinnamon stick
2 T. red wine vinegar

4-inch square of cheesecloth and a length of kitchen twine
Instant-read thermometer (optional)
2 sterilized 1/2-pint jars and 1 sterilized 4-oz. jar, and their lids
Basic water-bath canning equipment

Combine the onions, sugar, wine, and salt in a wide, heavy-bottomed saucepan. Use the cheesecloth to make a sachet for the peppercorns, clove, bay leaf, vanilla bean, and cinnamon stick and tie it up with the kitchen twine. Put the sachet in the pot with the other ingredients. Bring the onion mixture to a boil over medium heat, stirring to dissolve the sugar. Cook at a simmer, stirring often, until the jam has thickened and reaches 220 to 225°F and you can drag a path along the bottom of the pot with a silicone spatula, about 20 minutes. Stir in the vinegar and remove from the heat. 3 • Ladle the jam into jars, leaving 1/4 inch headspace. Wipe the rims with a clean, damp cloth, if necessary, and screw the lids on the jars. Process in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate once opened, and use within 6 months. If any jars have failed to seal properly, store them in the refrigerator and enjoy those first.

Bacon-Blueberry Ice Cream

Bacon-Blueberry Ice Cream

Bacon-Blueberry Ice Cream1 C. whole milk
¼ tsp. salt
¾ C. sugar
2 C. heavy cream
5 large egg yolks
1 tsp. pure vanilla extract
¾ pound bacon, cooked crisp, drained and crumbled
2 slices bacon, uncooked
1 pint blueberries, smashed

Set up an ice bath by placing ice and water into a large bowl and setting a smaller bowl on top. Pour the cream into the smaller bowl and set a strainer over the small bowl. Whisk the egg yolks in a large bowl and set near the stove, with a whisk, ladle and rubber spatula handy. Heat the milk, salt, sugar, and the 2 slices of bacon in a saucepan until it starts to simmer. Slowly ladle half of the milk into the eggs, whisking as you go. This will temper the eggs and keep them from scrambling. Pour the egg mixture into the saucepan with the remaining milk and use the rubber spatula to stir, making sure to scrape the bottom and sides of the pan. Continue to cook in this manner until the mixture thickens and you see the first bubbles appear, indicating that it’s starting to boil. (Remember to never stop stirring during this step or you will wind up with scrambled eggs!) Immediately pour the custard through the strainer into the cream and stir to combine. Add the vanilla extract and the smashed blueberries and refrigerate for at least 2 hours, and preferably overnight. Pour the mixture into the canister of an ice cream maker, and freeze according to the manufacturer’s instructions, adding the crumbled bacon halfway through the process.

Sleepy Hollow Cider

Sleepy Hollow Cider

Sleepy Hollow Cider

2 bottles (64 oz. each) apple cider or juice

2 cinnamon sticks (3 in.)

3/4 tsp. whole cloves

1/2 of a whole nutmeg

Pumpkin spice-infused vodka (recipe follows; optional)

 

In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into C. and add vodka to taste (if desired).

 

Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.