Parmesan Supper Bread
1-1/2 C. buttermilk baking mix
1 T. sugar
1 T. dried, minced onion
1/2 tsp. dried oregano
1 egg, beaten
1/4 C. milk
1/4 C. white wine or water
1/4 C. grated Parmesan cheese
In a bowl, combine all ingredients except cheese. Mix with a fork until soft dough forms. Spread in a greased 8″ round cake pan; sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes, until golden. Cut into wedges and serve warm. Makes 6 to 8 servings.
Roasted Mushroom Cream Pizza Sauce
2 (8-ounce / 225-g) containers button mushrooms (make sure they’re clean, dudes— dust any dirt off with a paper towel)
3 T. extra-virgin olive oil
Fine sea salt and freshly ground black pepper
2 sprigs of rosemary, finely chopped
1 medium red onion, roughly chopped
1 cup (240 ml) heavy cream
Preheat the oven to 450°F (230°C). Toss the mushrooms with the olive oil, a couple of fat pinches of salt, and five turns on your pepper grinder. Spread them out on a baking sheet and roast for 20 to 30 minutes or until they lose their water and wrinkle a bit. Place the mushrooms with their juices, rosemary, onion, and cream in a food processor or blender. Purée until there are no big chunks or pieces, but don’t go too far or you’ll have butter. It should be smooth and spreadable. Taste and adjust the seasonings as desired. This will keep in fridge about 5 days
Best Pizza Dough, Period
Makes two 1-pound (454-gram) balls
(each makes a proper 16-inch 140.5-cm pie)
Important note while making dough: Turn your phone off and don’t speak; it’s a great time to listen, it’s a great time for new ideas, it’s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general.
114 cups (355 g) cool water
2 tsp. sugar
About 14 tsp. active dry yeast
1 T. extra-virgin olive oil
314 cups (500 g) all-purpose or bread flour
1 T. + 14 tsp. fine sea salt
Pizza is bread. It’s really simple and a little complicated at the same time. Dough takes planning to develop good flavor, and if you do it right you’ll thank me later. You can make dough with a sourdough starter, but I’ve found that a nice, slow fermentation is more consistent and the results are always perfect. Sourdough can be unpredictable. Find yourself a nice all-purpose or bread flour. I use organic flour, but regular King Arthur will do fine. Traditionally, four ingredients are used in making dough (flour, water, salt, and yeast), but we’re adding sugar to help with fermentation and a little oil to relax and fatten the dough. It took me a couple of years to come up with this process, which produces a dough with excellent flavor, a crispy exterior, and a chewy interior. These measurements are in metric, as traditional Italian recipes always are. This is how I initially learned how to do it. They are more exact, which is vital in baking.
“Que Rico’’ Breakfast Tostada
8 large egg whites
Kosher salt
Freshly cracked black pepper
3 T. chopped scallions
Cooking spray or oil mister
1 cup fat-free refried beans
1 tsp. ground cumin
4 corn tostadas
1 cup reduced-fat Mexican cheese blend
1 fresh jalapeno pepper, thinly sliced, optional
1/4 cup pico de gallo, homemade or store-bought
1/2 medium (2 ounces) Hass avocado, cut into 1/2-inch chunks
4 sprigs of fresh cilantro, for garnish (optional)
Preheat the oven to 3 50°F. In a medium bowl, beat together the egg whites, TA tsp. salt, and a pinch of black pepper. Add the scallions and mix well. Heat a medium nonstick skillet over medium heat. When hot, lightly spray the pan with oil and add the eggs. Cook, stirring occasionally, until set, about 3 minutes. Remove the pan from the heat. In a medium bowl, combine the refried beans, cumin, and Vs tsp. salt. Arrange the tostadas on a baking sheet and spread *A cup of the bean mixture over each tostada. Top each with 1/3 cup of the scrambled egg whites, *A cup of the cheese, and a few slices of jalapeno. Bake the tostadas until the cheese melts, 4 to 5 minutes. Transfer the tostadas to serving plates. Top with pico de gallo and avocado, and garnish with cilantro, if desired.
Beef & Onion Stir Fry
1 pound beef
1 T. soy sauce
1 T. oyster sauce
1 T. rice vinegar
1 T. sesame oil
1 T. cornstarch
1/2 tsp. sugar
1 T. cooking oil
1 medium onion
Slice beef and onions. Combine soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, salt, and sugar in a large bowl or zip lock bag. If you are about to cook it, let it marinade at the very least 15-30 minutes. If you are making this ahead, cover and refrigerate for 30 minutes before cooking. In a large nonstick skillet, add 1 T. of oil over medium-high heat. Add the beef, and stir fry until mostly browned, and then add the sliced onions. Stir fry for about 4 minutes or until onions soften.
Chicken Pasta Wheel Salad
1 C. cooked pasta
½ C. chopped cooked chicken
¼ C. diced cucumber
¼ C. diced celery
2 T. sliced black olives
6 cherry tomatoes, sliced in half
¼ C. carrot, julienned
2 T. olive oil
2 tsp. apple cider vinegar
¼ tsp. Italian seasoning
salt and black pepper to taste
In a small bowl combine the olive oil, apple cider vinegar and Italian seasoning. In a large bowl place the pasta, chicken, cucumber, celery, black olives, tomatoes and carrot. Add the olive oil mixture, season to taste with salt and black pepper and toss to combine. Pack it in a lunchbox with a fresh fruit for a nutritious and satisfying meal.
Apple Cheese Wraps
1 granny smith apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.
Buttermilk Biscuit Breakfast for Lunch Sandwich
Homemade Buttermilk Biscuits
Scrambled Egg Rounds
Cooked Sausage Rounds or Bacon Strips
Cheese
Veggies
Berries
Skillet Spanikopita
8 T. unsalted butter (1 stick)
2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)
6 garlic cloves, chopped
Kosher salt and black pepper
1 ½ pounds fresh baby spinach
¾ C. chopped fresh parsley leaves
½ C. chopped fresh dill
½ C. freshly grated Parmesan
2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)
Pinch of ground nutmeg
2 large eggs, beaten
6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)
8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel
In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.
Seared Radicchio with Creamy Miso Vinaigrette
For the vinaigrette:
3 T. mayonnaise
1 T. Dijon mustard
2 T. rice vinegar
1 clove garlic, pressed in a garlic press
1 T. white miso
Herbs, finely chopped (I like tarragon or thyme as well as chopped chives)
1 tsp. honey (optional)
For the radicchio:
2 T. olive oil
2 smaller heads of Chioggia, Verona or Treviso radicchio
1/2 c. roasted hazelnuts, crushed
To make the vinaigrette, combine the ingredients in a small mixing bowl and whisk together. Slice the heads of radicchio in quarters, leaving the core intact so the leaves will stay together. (The cores will soften while searing and be quite lovely.) Heat the olive oil in a large frying pan and place the quartered wedges cut-side down and sear until very dark brown (don’t worry if they look blackish…that’s good). Turn and sear the other cut side, then turn onto the back and sear. Remove to a serving plate and drizzle with vinaigrette and sprinkle with crushed, roasted hazelnuts. Serve warm.
Avocado Caesar Dressing
1/2 avocado
1 egg yolk
1 lg. clove garlic
1/2 tsp. salt
6 anchovy filets
1/4 c. lemon juice
1 c. olive oil
2 T. chopped chives
Freshly ground pepper, to taste
Chive blossoms (optional)
Place avocado, egg yolk, garlic, salt, anchovy filets and lemon juice in bowl of food processor and process briefly to combine. While processor is on, drizzle olive oil in a thin stream through the feed tube until it emulsifies. Pour out into medium mixing bowl and stir in chopped chives and freshly ground pepper. Toss dressing with salad greens and garnish with chive blossoms.
Brie and Apricot Toast
1 baguette
⅓ C. (100 grams) apricot preserves, divided
4 T. (56 grams) butter, divided
½ C. (80 grams) dried apricots
4 ounces (113 grams) thinly sliced prosciutto
4 ounces (113 grams) brie
A few sprigs fresh thyme
Preheat oven to 350°F with a rack in the center. Cut the baguette into six sections and halve each section lengthwise. Or, for appetizers, slice the baguette on the bias. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots. In a small bowl, melt one T. of the butter in the microwave. Stir it together with two T. of the apricot preserves. Add the dried apricots and stir to coat evenly. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy. Spread each baguette piece with some of the remaining butter and apricot preserves. Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots. Garnish with thyme and serve.
Notes: You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres. You can substitute a different cheese if you like. Good options include camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese. For a vegetarian version or if you’re just not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo. We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.
Yellow Cake with Chocolate Frosting
2 C. (256 grams) cake flour (not self-rising)
2 tsp. (8 grams) baking powder
½ tsp. (3 grams) fine sea salt
8 T. (112 grams) unsalted butter, softened
1 C. (200 grams) sugar
3 large eggs, left at room temperature for 30 minutes
1 ½ tsp. (7 ml) vanilla extract
¾ C. (177 ml) whole milk
For the chocolate frosting
5 ounces (142 grams) semi-sweet chocolate chips
½ C. (120 grams) sour cream
1 T. (15 ml) whole milk
1 tsp. (5 ml) vanilla extract
Pinch of fine sea salt
Rainbow sprinkles
Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.
Disappearing Zucchini Orzo
1 pound orzo pasta
3 T. olive oil
1 medium yellow onion, finely diced
6 garlic cloves, minced
3 large zucchini, shredded
2 tsp. fresh thyme leaves
Juice and zest of 1 lemon
½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)
Salt and freshly ground black pepper
Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature
Pan-Seared Shrimp with Parsley Lemon-Butter
3 T. butter, softened
1 medium garlic clove, minced
1 T. lemon juice
2 T. fresh parsley leaves, chopped
1⁄8 tsp. salt
2 T. vegetable oil
1 1⁄2 lb. shrimp, peeled and deveined (21/25 count)
1⁄4 tsp. salt
1⁄4 tsp. pepper
1⁄8 tsp. sugar
Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp. salt until combined. Set aside. Heat 1 T. oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate. Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.
Crispy Fried Eggs with Spinach and Pine Nuts
3 T. extra virgin olive oil
200g baby spinach
Sea salt
A squeeze of lemon juice
2 large eggs
1 heaped tsp. finely sliced medium-hot red chilli
1 heaped tsp. finely grated fresh ginger
20g pine nuts
2 warm flatbreads, to serve
Heat a couple of tsp. of oil in a large nonstick frying pan over a medium heat and stir-fry the spinach until it wilts, adding it half at a time, and lightly seasoning with salt at the end. Spread this over the base of two warm dinner plates and squeeze over a little lemon. Heat another T. of oil in the pan, break in the eggs and fry for about 3 minutes until the edges are lacy and crisp, separating the whites if they touch and basting the yolk with the oil until it turns opaque (I confess to wearing rubber gloves for this to avoid any spitting fat). Slip these out of the pan on top of the spinach using a spatula, leaving the oil behind. Turn down the heat a little, stir the chilli and ginger into the oil and briefly fry before adding the pine nuts, then stir-fry until they are golden and the ginger crisp. Spoon this mixture over the egg and spinach. Serve accompanied by the flatbreads.
Tomato & Beetroot Salad
1 T. balsamic vinegar
Sea salt, black pepper
1 banana shallot, peeled and very finely chopped
2 heaped T. finely snipped chives
5 T. extra virgin olive oil
200g cooked and peeled beetroot (unvinegared)
3 beef tomatoes (around 250g each)
8 slices serrano ham
Whisk the balsamic vinegar with a little seasoning in a large bowl then add the shallot, half the chives and the oil. Slice the beetroot wafer thin then stir the slices into the vinaigrette. Thinly slice the tomatoes across the center. Lay the slices out on a board and season with salt. Now arrange the slices between four plates, layering the beetroot slices in between. Spoon over any remaining dressing. Scatter with the remaining chives and serve with the ham.
Crunchy Gochujang Fennel
1 large fennel bulb, stems and dark green parts removed
Kosher salt
1 ½” piece ginger, peeled, finely chopped
1 small garlic clove, finely chopped
2 T. gochujang (Korean hot pepper paste)
1 T. plus 1½ tsp. unseasoned rice vinegar
1 T. honey
1 T. toasted sesame oil
1½ tsp. gochugaru (coarse Korean hot pepper flakes)
1½ tsp. toasted sesame seeds
Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise ¼” thick. Cook in a large saucepan of boiling salted water until just beginning to soften and turn translucent, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain; pat dry with paper towels. Whisk together ginger, garlic, gochujang, vinegar, honey, oil, gochugaru, and sesame seeds in a medium bowl. Add fennel and toss to coat; season with salt. Do Ahead: Fennel can be made 4 days ahead. Cover and chill.
Red-Braised Oxtail
3 lb. of oxtail (about 5 pieces, a mix of large and small)
5 cloves of garlic, minced
2-inch piece of ginger, sliced
6 star anise
3 dried red pepper
1 bay leaf
5 T. of soy sauce
1/2 C. of rice wine
1 T. of brown sugar
salt to taste
oil as needed
water as needed
1/2 turnip, cut into chunks
green onions for garnish
Heat oil up in a pan, and brown all sides of the oxtail for about 7 – 10 minutes; set aside. In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, star anise, dried red pepper, and bay leaf; stir fry until fragrant. Then add the wet ingredients: soy sauce and rice wine; then add the sugar and salt to taste. After stirring the mixture a little, add the oxtails back into the pan and turn up the heat.
Wait for the mixture to boil, then pour in more water to cover about halfway. At this point, turn the heat to low and simmer 2-3 hours. About 30 minutes before serving, add in the turnip. As the turnip cooks with the rest of the dish, you can uncover or cover the pan. If you cover it, you will have more sauce/soup and if you decide to uncover, the dish will taste more flavorful. Garnish with chopped green onions.
ATK Chicken Teriyaki
8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin
Ground black pepper
2 tsp. vegetable oil
1/2 C. soy sauce
1/2 C. sugar
2 T. mirin
1/2 tsp. grated fresh ginger
1 medium clove garlic, minced or pressed through garlic press (about 1 tsp.)
1/2 tsp. cornstarch
1/8 tsp. Red Pepper Flakes
2 Scallions, sliced thin
Whisk soy sauce, sugar, mirin, ginger, garlic, cornstarch and red pepper flakes together in a small bowl. Pat chicken dry and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until shimmering. Carefully lie thighs skin side down. Cook until chicken is well browned and skin crispy, about 15 minutes. (You may want to weigh the chicken down with a heavy pot while it cooks to make sure the skin touches the hot pan.) If they are browning too quickly, turn heat down. Flip and cook until thickest part of the thigh reaches 170-175 on instant read thermometer, 5-10 minutes longer. Transfer to plate, tent with foil, and set aside. Pour off fat from skillet. Whisk soy mixture again then add to skillet and bring to simmer over medium heat. Nestle chicken in skillet, skin side up and spoon some sauce over the top. Simmer until sauce is thickened and glossy, 2 minutes more. Transfer to platter and garnish with green onions.
Tuscan-style White Bean Spread with Capers
1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)
1 medium clove garlic
1/2 tsp. salt, plus more to taste
1 tsp. dried thyme
1 1/2 T. lemon juice
3 T. olive oil
1 T. capers (or more if you adore them like I do)
1-2 T. parsley, minced (optional)
Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.
Charred Shishito Pepper
1 T. safflower oil (or other high-heat cooking oil)
12 ounces shishito or Padrón peppers, washed and dried well
Flaky sea salt, such as Maldon
In a 12-inch cast iron skillet, warm the oil over medium heat until shimmering. Add peppers and cook, tossing frequently with tongs, until soft and blistered in many spots, about 10 minutes. Sprinkle with lots of flaky sea salt and serve (with spicy mayo if you like).
Benjamin Schade’s Corn Soup
10 ears of corn
3 med. yellow onions, diced finely
1/4 c. butter
2 qts. corn stock
Salt
Dash of Crystal hot sauce (or tabasco)
Cut the kernels from the ears of corn. (Schade recommends placing the cob on a cutting board and slicing one side of the kernels from the cob. Rotate the cob so the cut side is against the board and slice the second side. Repeat on the last two sides of the cob. See photo above.) You can also then scrape the cobs with a knife or a handy little tool called a corn slitter to remove any remaining kernels and juice. If you need corn stock, place the scraped cobs in a large pot (a Dutch oven or pasta pot) and barely cover with water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain through a fine mesh sieve. While simmering the stock, chop the onions. Melt butter in a large pot and add onions. Sauté until translucent, stirring constantly to avoid browning. (Schade says it’s critical not to brown the onions.) Add corn kernels and stir to combine then add corn stock and bring to a simmer. Simmer 5 minutes. (Remember Gibson’s advice: do not cook the corn!) Remove from heat and immediately strain the corn mixture through a sieve or colander, reserving the stock for another use. Put the corn in a blender, making sure not to overfill the blender; you can do this in batches—remember that hot liquids can explode out of a blender, so Schade advises holding down a thick towel over the lid of the blender while running it. Purée until completely smooth. Strain through a fine mesh sieve into a large soup pot. If you’re straining several batches, you can add strained bits of corn mixture back to the next batch to purée and strain. Discard the strained remains in the compost. Schade stresses that it’s better for the soup to be thick since extra liquid can be added to thin out the soup but extra liquid can’t be removed. Start thick and thin to perfect texture. When all the corn mixture has been strained into the soup pot, add 1 tsp. of hot sauce and salt to taste. (Schade recommends no more than 1 T. hot sauce for 2 quarts of soup; he said “the hot sauce is not for heat but for the vinegar to brighten the flavor.”) Heat briefly before serving, taste for seasonings and garnish with a pat of butter and grinding of pepper.
Penne alla Vodka Casserole
1 lb. penne
4 T. butter
1/2 med. onion, chopped in 1/4″ dice
1 T. red pepper flakes
1 qt. roasted tomatoes (or 1 28-oz. can tomatoes)
3 mild Italian sausages (~1 lb.) sliced crosswise in 1/4″ coins
1 c. vodka
1 tsp. dried oregano
1 c. sour cream or whipping cream
1 c. Parmigiano-reggiano cheese, grated
Salt to taste
In a heavy-bottomed sauté pan or skillet, melt the butter and add onion and red pepper flakes. Cook over medium-low heat until onion is translucent. Stir in the whole tomatoes with liquid and simmer for one hour. Add the sausage coins, vodka and oregano and continue to simmer for another hour. Turn the heat to medium high, add sour cream (or cream) and stir constantly for 10 minutes. Reduce to simmer and to cook for another 30 minutes. Preheat oven to 450 degrees. During the final half hour of simmering the sauce, bring 4 quarts of water to boil in a large pot. Drop the pasta in the boiling water and cook, stirring frequently until tender but still firm to the bite, a little less done than usual “al dente.” Drain well, put back in pasta pot, add sauce, then toss pasta with sauce and 2/3 C. grated cheese. Adjust for salt. Pour into 2 3/4-qt. casserole dish and top with remaining cheese. Bake for 15 minutes. Remove from oven and serve.
Asparagus Risotto with Sorrel Pesto and Preserved Lemon
For the pesto:
2 c. sorrel leaves (some peppery arugula or spinach would be fine, too)
2 c. cilantro or parsley
3 cloves garlic
1/4 c. pine nuts or filberts (aka hazelnuts)
1/2 c. olive oil
1/2 c. grated parmesan
For the risotto:
1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
2 T. extra virgin olive oil
3 T. butter or margarine
1/2 onion, diced
1 T. garlic, finely chopped
2 c. arborio rice
1 c. white wine
4 c. chicken or vegetable stock
1/2 c. sorrel pesto
1/2 c. grated Parmesan cheese
1/2 c. preserved lemon, chopped (or zest of one lemon)
Salt to taste
To make the pesto, place the sorrel, cilantro, garlic and pine nuts in the bowl of a food processor. Begin processing while slowly adding the olive oil until the mixture is a smooth purée, scraping down as necessary with a spatula. Remove to a bowl and stir in the half C. of parmesan. Clean the processor, then put half of the chopped asparagus stalks in the food processor and add just enough water to make a smooth purée; set aside. Put stock in a medium saucepan over very low heat. Then, in a deep skillet or large saucepan, heat oil and butter over medium heat. When it is hot, add onion and garlic, stirring occasionally until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid absorb into the rice. Add warmed stock, 1/2 C. or so at a time, stirring occasionally. Each time stock has just about absorbed into the rice, add more. When you have used about half the stock, add the puréed asparagus and asparagus tips, then continue to add stock as necessary. In 5 minutes or so, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. Add a half C. of the pesto, preserved lemon and parmesan and stir briskly, then remove from heat. Taste and adjust salt. (Risotto should be slightly soupy.) Serve immediately.
Turmeric Rice with Dried Tangerine Peels
2 T. butter
2 T. olive oil
1/2 onion, chopped fine
3 cloves garlic, chopped fine
2 C. jasmine rice
1 T. turmeric
4 C. chicken broth
3 bay leaves
1 tsp. thyme
1 T. dried tangerine, clementine or mandarin peel (see method, below)
2 tsp. salt
1-2 tsp. red pepper flakes (optional)
Remove peels from citrus. Slice into 1″ long by 1/8″ strips. Place on parchment paper-lined sheet pan (or a smaller-sized pan if you’re just doing a couple). Place pan in oven at lowest setting (100-150°) for 45 min. to 1 hour. Check to see if they’re dry but not crispy. If they’re still moist, keep drying and checking every 10 min. or so. In a wide, flat-bottomed pan or deep skillet, heat the butter and olive oil over medium-high heat. When it shimmers, add onion and garlic and sauté until onion is translucent. Add rice and turmeric and stir to combine. Add broth, bay leaves, thyme, dried peels, salt and red pepper flakes and stir briefly to combine. Bring to a boil, reduce heat to low and cover. Simmer 20 minutes or until all liquid is absorbed and rice is tender (add more liquid if rice isn’t done). Taste for salt and adjust.
Salmon Piccata with Lemon Miso Sauce
2 T. olive oil
1 T. butter or margarine
1 T. garlic, chopped fine
1/2 c. fish or chicken stock
1/2 c. fresh lemon juice
2 T. capers
1 T. cornstarch
1 tsp. red pepper flakes
1 T. white miso (optional)
1 T. parsley, chopped fine, for garnish (optional)
1 1/2 lbs. salmon fillets
Preheat oven to 350°. In a medium saucepan, heat oil and butter over medium heat. Add garlic and very briefly sauté until it’s just warmed. Add lemon juice and stock and heat until it barely comes to a boil. Reduce heat to low, add capers and miso and stir to combine. Add a small amount of water to the cornstarch to make a thin paste. Add cornstarch to sauce while stirring and allow to thicken slightly. Place fish fillets in a 9″ by 12″ baking dish. Pour sauce over the top and roast in oven for 20-25 minutes until fish is cooked through.
Stifatho (Greek Beef Stew)
3 T. olive oil
3 lbs. beef chuck, cut in 1 1/2″ cubes
1/2-1 c. flour
3 lbs. pearl onions (approx. 3 14-oz. packages frozen) or 3 large yellow onions, cut in 1/2″ dice
2 c. canned or roasted tomatoes
1/2 c. red wine vinegar
5 cloves garlic, minced
1 T. oregano
3 bay leaves
1 T. fish sauce
1 stick cinnamon (optional)
2 T. brown sugar or to taste
Salt and pepper
Preheat oven to 350°. Heat oil in large Dutch oven over medium-high heat. Put flour in a 1 gallon zip-lock bag with a generous amount of salt and pepper and shake to combine. Add 8-10 cubes meat to the bag and shake to cover them with flour, working in batches to do all of the meat. You only want a dusting on each piece, so shake them off to make sure they’re not clumped with flour. Heat oil in a large Dutch oven. When oil is hot, add floured cubes to the pan, making sure not to crowd them. Brown them well on at least two sides. This will require several batches, so as they brown remove them to a plate or bowl. When all the cubes are browned, put them back in the Dutch oven and add onions, tomatoes, vinegar, garlic, oregano and bay leaves. Place in oven for 90 minutes. Remove from oven. At this point you can either serve it later or finish seasoning the stew. If you’re making it ahead you can cool it and either keep it in the refrigerator or transfer it to containers and freeze it. When you’re ready to heat it for serving, thaw it or pull it out of the refrigerator and remove the fat that has solidified and proceed as below. To finish the stew, stir in the fish sauce and cinnamon stick and heat on the stovetop. Taste, adding salt as needed, and when you can just detect the cinnamon flavor, remove the stick or it will dominate the stew. If it’s overly vinegary for you, start adding brown sugar a T. at a time, stirring it in and letting the stew sit for a few minutes before tasting again, since the vinegar flavor will get milder as it rests. The thing you want to avoid is a baked-bean sweetness, so add a splash of additional vinegar if that happens.
| MEAT TYPE | COOK TO | SERVE AT |
| Beef/Lamb | ||
| Rare | 115–120°F | 125°F |
| Medium-Rare | 120–125°F | 130°F |
| Medium | 130–135°F | 140°F |
| Medium-Well | 140–145°F | 150°F |
| Well-Done | 150–155°F | 160°F |
| Ground Beef | ||
| Medium-Rare | 125°F | 125°F |
| Medium | 130°F | 130°F |
| Medium-Well | 140°F | 140°F |
| Well-Done | 160+°F | 160+°F |
| Pork | ||
| Medium | 140–145°F | 150°F |
| Well-Done | 150–155°F | 160°F |
| Chicken/Turkey | ||
| White Meat | 160°F | 160°F |
| Dark Meat | 175°F | 175°F |
Jean-Georges’ Ginger Fried Rice
½ C. peanut oil
2 T. minced garlic
2 T. minced ginger
Salt
2 C. thinly sliced leeks, white and light green parts only, rinsed and dried
4 C. day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 tsp. sesame oil
4 tsp. soy sauce
In a large skillet, heat 1/4 C. oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Reduce heat under skillet to medium-low and add 2 T. oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 tsp. sesame oil and 1 tsp. soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Pantry-Friendly Spaghetti Pangrattato with Crispy Eggs
Crumbs
2 T. olive oil
1 large or 2 small garlic cloves, minced
1/2 C. fresh or stale coarse plain breadcrumbs (panko worked great here)
Salt and red pepper flakes, to taste
1 tsp. fresh rosemary, minced
Few fine gratings fresh lemon zest
Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper
Pasta and Assembly
8 ounces dried spaghetti
1 T. olive oil
2 tsp. small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 C. grated Pecorino Romano cheese (optional)
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside. Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 C. pasta cooking water before draining pasta. Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain. Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 T. olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately.
Homesick Texan’s Green Chile Corn Pudding
2 Hatch, Anaheim, or Poblano chiles
2 T. unsalted butter
3 ears of corn, kernels removed or 2 C. fresh corn kernels
2 cloves garlic, finely minced
2 T. chopped cilantro, plus more for garnishing
3/4 tsp. kosher salt
1/2 tsp. ground cumin
Pinch of cayenne
1 1/2 C. (6 ounces) shredded Monterey Jack or pepper Jack cheese
1/2 C. cornmeal
1 tsp. baking powder
2 large eggs, beaten
1 C. half and half
Roast the Hatch, Anaheim, or Poblano chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. When the chiles are ready, preheat the oven to 350°F. In a large ovenproof skillet, preferably a 10-inch cast-iron skillet, on low heat melt the butter. (If you don’t have an ovenproof skillet, lightly grease a 9-inch square-baking dish for the pudding, and melt the butter in a saucepan.) Once the butter has melted, turn off the heat and swirl the butter around the base of the skillet and the sides to lightly grease it. In a large mixing bowl, stir together the diced chiles, corn, garlic, cilantro, salt, cumin, cayenne, melted butter, and 1/2 C. of the Monterey Jack cheese. Taste and adjust seasonings. Stir in the cornmeal and baking powder. Whisk together the eggs and half and half, and then pour them over the corn. Stir until everything is well combined. Pour the corn mixture back into the skillet (or a baking dish if using that instead) and sprinkle evenly over the top the rest of the cheese. Bake uncovered for 30 to 35 minutes or until the edges are lightly browned and the custard is set. (The color may be a little lighter in the center, but that’s okay.) Allow the pudding to rest int the skillet for 15 minutes. Garnish with cilantro before serving.
Raspberries & Blackberries Sweet Rolls Recipe
Dough
3 – 3 ½ C. all-purpose flour, divided
1/2 C. granulated sugar
1 T. instant yeast
1 tsp. salt
1 C. milk, warmed to about 75°F
1/3 C. vegetable oil
Filling
1 Package (6 ounces) Raspberries
1 Package (6 ounces) Blackberries
1 tsp. cornstarch
Zest of 1/2 large lemon (about 1 tsp.)
1/4 C. (1/2 stick) unsalted butter, softened
1/2 C. granulated sugar or light brown sugar
Glaze
1 ½ C. confectioners’ sugar
3 T. unsalted butter, melted
1/2 tsp. vanilla extract
2 – 3 T. whole milk, divided
Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 ½ C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 – 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1/4 C. softened butter evenly over dough. SPRINKLE 1/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes). PREHEAT oven to 350°F. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown. Glaze: PLACE 1 ½ C. confectioners’ sugar into a small bowl. ADD 3 T. melted butter and ADD 1/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.
Mixed Berry Crêpes with Ginger and Mascarpone
1 lb. strawberries, hulled and cut up
2 1/2 C. blackberries
2 C. blueberries
1/4 C. demerara sugar
1/4 C. minced crystallized ginger
4 oz. mascarpone cheese
Put all the berries, the demerara sugar, and ginger in a large bowl and toss gently with a rubber spatula until the sugar has disappeared and the berries are beginning to release their juices. Let the berries macerate for 30 minutes, and up to an hour. Transfer a third of the berries to a small bowl and set aside for the garnish. Using a potato masher, coarsely mash the remaining berries. In a small bowl, stir the mascarpone cheese vigorously with about 1 T of the juices from the berries. Lay the crepes presentation-side down on a clean work surface Divide the mascarpone equally among the crêpes, spreading it in a thick horizontal line across the center of each one. Drain the mashed berries (reserving the juices for drizzling) and divide among the crêpes, spreading them on top of the mascarpone. Roll each crêpe into a tight cylinder and arrange it on a dessert plate, seam-side down. Sprinkle the rolled crêpes with the reserved berry mixture and drizzle with the juices from the bottom of the bowls before serving.
Lucali Salad
5 smallish tomatoes, halved and cut into fifths
½ smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 T. olive brine
2 tsp. kosher salt
1 tsp. coarsely ground black pepper
1 tsp. lemon pepper
⅓ C. olive oil
1 tsp. red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
1 C. plus 2 T. olive oil
½ C. red-wine vinegar
½ tsp. kosher salt
½ tsp. coarsely ground black pepper
½ tsp. lemon pepper
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine. Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours. Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad. Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside. Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Sheet Pan Greek Meatballs and Tzatziki
1 1/2 pounds ground lamb, beef, or chicken
2 shallots, chopped
1/2 C. fresh parsley, chopped
1/4 C. fresh oregano, chopped
2 tsp. sweet or regular paprika
1 T. dijon mustard
kosher salt and black pepper
chili flakes
2 T. extra virgin olive oil
2 medium sweet potatoes, cut into matchsticks
1-2 C. Tzatziki sauce
lettuce, tomato, avocado and pitas for serving
1/2 lemon, halved
4 cloves garlic cloves, smashed
1/3 C. extra virgin olive oil
2 T. red wine vinegar
2 C. mixed fresh herbs, parsley, dill, and or mint, chopped
3/4 C. pitted Greek olives, torn
2 T. chopped pepperoncini
3/4 C. crumbled feta
Preheat the oven to 425° F. Line a baking sheet with parchment. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 T. size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside. During the same time, toss together the sweet potatoes with 2 T. olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).
Confetti Waffles
2 C. Flour
½ C. Sugar
2 tsp. Baking Powder
½ tsp. Salt
2 Eggs
1 C. Milk
1/3 C. Canola Oil
2 tsp. Vanilla Extract
½ C. Rainbow Sprinkles
Spray grids of waffle iron with nonstick spray and preheat. In a large bowl, use wire whisk to combine dry ingredients (not sprinkles). In a second bowl, mix wet ingredients. Pour egg mixture into the dry ingredients and stir just to combine; batter will be slightly lumpy. Stir in sprinkles gently. Use a ladle to scoop and pour batter into grids, but do not overfill. Cover and cook 4-5 minutes. Repeat with remaining batter. Serve with fun toppings.
Grilled Cheese with Fermented Leeks