Penne alla Vodka Casserole

Penne alla Vodka Casserole

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

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

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

Turmeric Rice with Dried Tangerine Peels

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

Salmon Piccata with Lemon Miso Sauce

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)

Stifatho (Greek Beef Stew)

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.

Cooking and Serving Meat Temperatures

Cooking and Serving Meat Temperatures

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

Jean-Georges’ Ginger Fried Rice

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.

Spaghetti Pangrattato with Crispy Eggs

Spaghetti Pangrattato with Crispy Eggs

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

Homesick Texan’s Green Chile Corn Pudding

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

Raspberries & Blackberries Sweet Rolls

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

Mixed Berry Crêpes with Ginger and Mascarpone

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

Lucali Salad

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

Sheet Pan Greek Meatballs and Tzatziki

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

Confetti Waffles

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.

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

 

3 C. (420 g) coarsely cubed cooked chicken

1/2 C. (110 g) mayonnaise of choice

1 to 2 green onions, coarsely chopped

1/2 C. (60 g) pecans

1/2 C. (50 g) purple grapes

1/2 tsp. sea salt, or as needed

Black pepper, as needed

4 gluten-free tortilla wraps of choice (such as Food for Life brand brown rice tortillas or Sami’s Bakery Millet and Flax Lavash)

 

In a food processor or blender, combine the chicken, mayonnaise, green onions, pecans, grapes, sea salt, and black pepper. Pulse 5 to 7 times to combine the ingredients. You don’t want big chunks; the mixture needs to be spreadable. You can process the ingredients until they are completely smooth, or you can leave a chunkier texture for visual appeal. Spread a thin layer of the chicken salad on a tortilla wrap and, starting at one end, tightly roll the tortilla wrap all the way up. (If your tortilla wrap does not roll well without cracking, moisten it slightly and heat it up a bit in a warm skillet or in the microwave for 10 seconds to soften it.) Set the wrapped tortilla on a plate and continue this process with the rest of the chicken salad and tortilla wraps. Tightly cover the plate of chicken wraps with plastic wrap (or put the wraps in an airtight container), and transfer the plate to the refrigerator to chill and firm up for at least 30 minutes. You can do this the night before or 1 to 2 days in advance. After the wraps have chilled, use a serrated knife to cut the wraps into 1- to 2-inch (2.5- to 5-cm)-long pinwheels.

Champagne Chicken

Champagne Chicken

Champagne Chicken

 

1 C. champagne

12 sprigs fresh thyme, minced

3 T. fresh lime juice

4 cloves garlic, chopped

2 large sprigs fresh rosemary, minced

2 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. freshly ground pepper

Fresh rosemary sprigs

 

Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

 

3 slices bacon, chopped

1 pound sea scallops, tough muscle removed

1/2 C. chilled cream or half-and-half

2 T. chopped fresh chives

1/4 tsp. salt

6 slices firm white sandwich bread, toasted,

crusts discarded and halved diagonally

 

Cook bacon in a large skillet over medium heat until browned. Transfer to paper towels to drain. Crumble when cool. Reserve skillet drippings. Heat drippings over high heat until hot but not smoking. Sear scallops, turning once, until cooked through, about 5 minutes total. Transfer to platter and keep warm. (We poured some of the drippings out of the skillet at this point.) Add cream, 1 T. chives and salt (we also threw in a handful of tiny frozen peas for color) and boil until slightly thickened, about 1 or 2 minutes. Divide scallops among 4 plates. Pour sauce over scallops and sprinkle with bacon and remaining chives. Serve with toast points. Alternatively put scallops in the cream sauce and stir to coat. Serve over rice or angel-hair pasta.

White Peach Sangria

White Peach Sangria

White Peach Sangria

 

1 bottle Pinot Grigio or other dry white wine (750ml)

2 1/2 C. peach nectar or concentrate

2 C. club soda or other unsweetened carbonated water

1/4 C. brandy

1/4 C. granulated sugar more if needed

1/4 C. water

2-3 peaches sliced

3-4 strawberries sliced

a few mint leaves optional

 

Refrigerate Pinot Grigio, peach nectar, club soda and fruits the day before. In a large pitcher, combine Pinot Grigio, peach nectar, club soda, and brandy. Stir to mix well. In a small glass combine 1/4 C. sugar and 1/4 C. hot water to make syrup. Add syrup to pitcher. Optional: make more syrup and add more to pitcher if drink is not sweet enough. Stir to mix well Slice fruits and add to pitcher. Optional: garnish with mint leaves. Serve and enjoy!

All About Steaks

All About Steaks

All About Steaks

 

The Best Cuts

 

For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and tsp. bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain, as described above.

 

For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.

 

For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.

 

For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.

 

For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.

 

For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you’re not sure, ask!

 

How to Buy Steak

Before you begin cooking, pick the cut of meat that best suits your dinner plan. Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces. Leaner, chewier cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.

For any cut of steak, look for red meat with white fat that is marbled evenly across the grain.

Prime grade meat (the highest grade) is tender and highly marbled. Unfortunately, prime grade is expensive and difficult to find. The average supermarket carries choice grade meat as well as the less flavorful, and less tender, select grade. The best steak you can buy is dry-aged in special meat coolers to develop the flavor and tenderize the meat. Most beef, however, is wet-aged, if aged at all, in vacuum-packed bags for one to four weeks. This process improves the tenderness of the beef, but does not improve the flavor.

 

Testing for Doneness

The best way to tell if a steak is done is to (carefully!) touch or squeeze the meat itself.

Rare meat feels a bit like the texture of the flesh between your thumb and index finger; medium meat has a slight spring to it; well-done meat is firm.

You also can check by cutting a small slice into your meat with a thin knife.

If you have an instant-read thermometer, the internal temperature for rare steak is 125 to 130 degrees, medium-rare is 130 to 140 degrees, medium is 140 to 150 degrees, and well done is 165 degrees.

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

 

2 medium carrots

1 daikon radish (use about a 1:1 ratio of carrot to daikon)

1 T. toasted sesame oil

1 T. rice vinegar (see notes)

1 large garlic clove grated or minced

1 1 inch piece of ginger peeled and grated

Salt & Pepper to taste

1 T. sesame seeds

 

Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, ‘shave’ slices of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler to slice away from your body. Place these in a large bowl. Make the dressing: In a small bowl, combine the sesame oil, vinegar, minced garlic clove, and grated ginger. Add some salt (1/4 – 1/2 tsp.) and pepper to taste. Combine the dressing with the sliced daikon and carrots, add the sesame seeds, and mix well. Serve immediately or refrigerate for up to 24 hours.

Sausages & Plums Braised in Red Wine

Sausages & Plums Braised in Red Wine

Sausages & Plums Braised in Red Wine

 

1 pound ripe purple or red plums

2 pounds sweet or hot Italian sausages

2 T. olive oil

1 large shallot, thinly sliced

3 garlic cloves, minced

1 tsp. minced fresh sage or 1/2 tsp. dried sage

Salt and freshly ground pepper

Pinch of sugar

1 C. light, fruity dry red wine, such as Beaujolais or Pinot Noir

 

Cut the plums into 1/2-inch slices, removing the pits and toss them with a few pinches of sugar, if needed. Set aside. Pierce each sausage in several places with the tip of a sharp knife (this will prevent the sausages from exploding). Heat the olive oil in a large sauté pan over medium-high heat. Add the sausages and sauté, turning often, until a golden brown all over, about 10 minutes. Remove the sausages to a plate. Pour off all but 1 T. of the fat in the pan and return the pan to the stove, over medium heat. Add the sliced shallot, and until tender, about 1 minute. Add the garlic and sage and sauté until fragrant, about 1 minute more. Add the plums with all of their juices and season with salt, and pepper. Sauté for 2 minutes, stirring often. Add the wine, increase the heat to medium-high, and scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes to meld the flavors. Return the sausages to the pan, cover the pan, and reduce the heat to low. Cook for 15 minutes or until the sausages are cooked through. To serve, remove the sausages and plums from the pan, using a tongs or a slotted spoon, placing them on a serving platter. Simmer the wine sauce in the pan over medium-high heat, about 2 minutes, or until the sauce is reduced and thickened slightly. Pour the sauce over the sausages and plums and serve.

Pixie Tangerine Mint Spritzers

Pixie Tangerine Mint Spritzers

Pixie Tangerine Mint Spritzers

 

Pixie tangerines are pale orange colored, moderately juicy, with lower acidity, and always seedless. Individual Pixie tangerines vary in shape, size and peel texture. In general, Pixies are small (1-3 inches in diameter), have a pebbly skin and are easy to peel with segments that separate easily from one another.  Typically available in April

 

3 Ojai Pixie Tangerines

8 fresh mint leaves

1 tsp. agave nectar

3 ounces Vodka or Tequila

Club Soda

Ice

 

Peel the tangerines and split each tangerine in half. Please the tangerines mint and agave in a cocktail shaker or cocktail glass and use a muddler or the long end of a wooden spoon to muddle the ingredients together. Add the Vodka or Tequila and fill the shaker with ice. Shake well. Strain the cocktails over a fresh glass of ice and top with a float of club soda.

Garlic Confit in Olive Oil

Garlic Confit in Olive Oil

Garlic Confit in Olive Oil

 

1 C. garlic cloves, peeled

1 dried bay leaf

2 sprigs fresh mint

1/8 tsp. kosher salt

3 peppercorns

1 C. extra virgin olive oil

 

Place a small saucepan on low heat and add peeled garlic, bay leaf, mint, salt, and peppercorns. Cover garlic with olive oil and simmer. Cook on low until garlic is soft and golden, but not browned, approximately 30 to 45 minutes. If garlic burns, you must discard entire batch of garlic and oil and start again. Once golden, remove from heat and cool to room temperature. Transfer garlic and olive oil into a sterilized jar, and seal tightly with the lid. Refrigerate up to one week.

Compressed Italian Sandwich

Compressed Italian Sandwich

Compressed Italian Sandwich

 

1 Ciabatta loaf

3 T. Pesto Sauce

1/4 pound Turkey, sliced thin

1/4 pound Ham, sliced thin

1/4 pound Pepperoni, sliced thin

1/4 pound Provolone, Swiss or Havarti

1/2 C. Pepperoncini, Deli-sliced

3 Roasted red peppers, (or One 8-oz. Jar)

1 C. Fresh basil leaves

 

Slice the Ciabatta in half lengthwise. If your Ciabatta is thick, remove some of the bread from the center. Layer sliced deli meats and cheese followed by the pepperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of Ciabatta. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two foil wrapped bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut away the plastic wrap and cut into individual sandwiches. (If the sandwich is going to be wrapped up longer than 24 hours, I add the basil right before I slice it, as it has a tendency to wilt.)

Browned Butter

Browned Butter

Browned Butter

 

To make brown butter (also called beurre noisette), simply start by melting unsalted butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color as the butter begins to brown. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from yellow to tan to a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool. The milk solids cook fast and you’ll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, you can leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Now, I like the slightly burnt taste that these solids give to the butter…so try it both ways to see what you like. It’s easy enough to brown just what you need for your recipe, but you can also brown large batches of butter at a single time. It keeps for quite a while in the fridge, or you can freeze it in ice cube trays. You can use brown butter in just about any recipe that calls for butter, including cookies, cakes, or sauces. I love spooning a little bit over pasta, fish dishes, or even steamed vegetables. It also makes an excellent spread for dinner rolls when whipped together with regular butter.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.

One Pan Lasagna

One Pan Lasagna

One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

 

1 ½ pound ground beef

1 T. minced garlic

¼ C. minced fresh cilantro

2 T. grated peeled ginger

2 T. soy sauce

½ tsp. kosher salt

½ tsp. freshly ground black pepper

4 stalks lemongrass, cut into twelve 4-inch sticks

 

Preheat the broiler. Lightly mix the ground beef, garlic, cilantro, ginger, and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side.

Pistachio Pastry Twists

Pistachio Pastry Twists

Pistachio Pastry Twists

 

1 (17.5oz.) package frozen puff pastry sheets, thawed

1 large egg, lightly beaten with 2 tsp. water

Coarse Salt, for Sprinkling

1 C. unshelled pistachios, toasted and finely chopped

 

Preheat oven to 425. Roll out 1 pastry sheet on lightly floured surface (keep other sheet cold and covered) to a 18×12” rectangle. Bush with egg wash and sprinkle with salt and pepper to taste. Sprinkle nuts over half pastry (on short side) and then fold up to form a 9×12” rectangle, and roll firmly to remove any air bubbles and make layers adhere. Brush with more egg wash and sprinkle with salt again. Cut into ½” strips. Transfer one at a time to a greased baking sheet, one inch apart, twisting 3 or 4 times and pressing ends into sheet to adhere. Bake in batches in center of oven until golden, 12-15 minutes. Repeat with remaining pastry sheet. Makes 40.

Easy Ranch Quick Bread

Easy Ranch Quick Bread

Easy Ranch Quick Bread

 

Cooking spray or butter, for coating the pan

3 cups all-purpose flour

2 tsp. baking powder

1 1/4 tsp. fine salt

1 tsp. no-salt onion powder

3/4 tsp. no-salt garlic powder

1/2 tsp. baking soda

1/2 tsp. freshly ground black pepper

2 large eggs

1 cup low-fat buttermilk

4 T. (1/2 stick) unsalted butter, melted

1/4 cup coarsely chopped fresh dill

1/4 cup finely chopped fresh chives (about 1 large bunch)

1 cup low-fat cottage cheese, preferably large curd

 

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×5-inch loaf pan with cooking spray or butter; set aside. Whisk the flour, baking powder, salt, onion powder, garlic powder, baking soda, and pepper in a large bowl; set aside. Whisk the eggs, buttermilk, butter, dill, and chives in a medium bowl until combined. Add the cottage cheese and stir to combine. Pour this mixture into the flour mixture and stir and fold with a rubber spatula just until the flour is incorporated, being careful not to overmix. Scrape the batter into the prepared pan, push it into the corners, and smooth the top. Bake until golden-brown and a tester inserted into the center of the bread comes out clean, about 50 minutes. (Test in several places, as you may hit a piece of cottage cheese.) Place the pan on a wire rack and let cool for 15 minutes. Flip the bread out of the pan onto the rack (run a knife around the edges first if needed) and let cool for at least another 15 minutes before serving.

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

 

4 slices bread of choice I used a whole wheat sourdough, but use what you like!

1 cup ricotta, room temp I used lowfat, but use whatever type you like.

3 cups blackberries fresh

4-6 leaves fresh mint

½ cup honey maybe more for drizzling

microgreens if using for topping

 

Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.

Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.

Fig Chutney

Fig Chutney

Fig Chutney

 

Yields approximately 3 C.

 

1 T. olive oil

1/2 cup onion, diced small

1/4 cup red wine

1/4 cup balsamic vinegar

1/4 cup sugar

2 C. fresh figs, roughly chopped

1 sprig fresh thyme, leaves picked off stems

Water to cover

Salt

Pepper

 

Heat olive oil in a sauté pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed. Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

Guacamole with Preserved Lemon

 

2 avocados

1 preserved lemon, finely chopped

1 T. brine from preserved lemons

1 T. diced onion (if desired)

2 T. chopped fresh cilantro

1 pinch smoked paprika

1 pinch cayenne pepper (if desired)

 

Blend all ingredients by hand or in a food processor until smooth. Serve with tortilla chips or with toasted pita wedges

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

 

Peach Topping

2 Peaches, sliced thinly into half-moons

1 tsp. Butter

1 tsp. Honey

Squeeze of Lemon

 

Cake Layer

1.5 C. + 2 T. Almond Flour

¼ cup Melted Butter (measure after melting)

¼ cup Honey

1 tsp. Vanilla

1 tsp. Lemon Juice

1 tsp. Coconut Milk

2 Eggs

¾ tsp. Baking Soda

 

Vanilla Caramel Sauce

3 T. Full Fat Coconut Milk (or Cream)

1 T. Maple Syrup

1 T. Sugar

1 T. Butter

¼-1/2 tsp. Vanilla

 

Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!

 

PBJ Smoothie for Two

PBJ Smoothie for Two

PBJ Smoothie for Two

 

1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)

1 1/2 c low-fat Milk

1 banana

2 T peanut butter

2 T. Honey

1 Scoop Protein Powder, If desired.

 

Optional Toppings

granola

fresh strawberries

peanut butter drizzle

 

Place all ingredients in blender and combine until smooth.

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

 

1 1/2 cups dry fino sherry

1/4 cup turbinado sugar or palm sugar (See Note)

1/2 pound rhubarb, trimmed and sliced diagonally 1/3 inch thick

3 T. unsalted butter

1 pound bulb onions or sweet white onions, thinly sliced

1/2 cup chicken stock or canned low-sodium broth

1 thyme sprig

Salt and freshly ground pepper

1 pound fava beans, shelled

Four 6-ounce salmon fillets, skin on

Vegetable oil

1 tsp. fresh lemon juice

 

In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the rhubarb in a colander set over a bowl to catch the cooking liquid. Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes. Melt the butter in a medium saucepan. Add the onions and cook over low heat, stirring, until softened, about 1 minute. Add the chicken stock and thyme sprig and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water. Peel off the tough bean skins and add the favas to the onions. Heat a cast-iron skillet. Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper. Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes. Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets. To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Spoon the rhubarb onto 4 large plates and set the onions alongside. Top with the salmon and serve at once.

 

Brown Sugar Glazed Onions

Brown Sugar Glazed Onions

Brown Sugar Glazed Onions

 

2 cups pearl onions fresh peeled or frozen

1/4 cup salted butter

2 sprigs fresh thyme

1/2 cup chicken broth

1/4 cup brown sugar

3 T. apple cider vinegar

 

In a medium skillet, melt butter over medium low heat until it just sizzles. Pour in onions, add thyme and sauté about 4-5 minutes until they begin to brown. Add chicken stock and let simmer until about half. It should be a bit syrupy. Add brown sugar, and apple cider. stir and mix to coat well. Pour into small casserole dish and serve immediately, or cover with foil and set aside for later. To reheat place in a 350 oven, covered with foil for about 20-25 minutes. NOTES: To peel fresh pearl onions, trim off root end and place onions in a large heat proof mixing bowl.  Bring enough water to cover onions to a boil.  Pour over onions, and let blanch for about 30 seconds, using a slotted spoon transfer onions to a bowl filled with ice. With your fingers, pinch the root end of the onion, which should slip off the outer peel. If not, use a paring knife to remove it.

Garlic Miso Pasta with Roasted Cauliflower

Garlic Miso Pasta with Roasted Cauliflower

Garlic Miso Pasta with Roasted Cauliflower

 

30 oz cauliflower florets, approximately 1 large head

3 T. sesame oil

2 T. Everything-but-the-Bagel Spice (see notes for substitution)

15 oz long or medium-size pasta noodles (use gluten-free if necessary)

½ cup neutral tasting vegetable oil (e.g. grapeseed, avocado, etc)

6 cloves garlic, minced

2 cups reserved water from cooking the pasta

¼ cup miso paste (I use a lighter miso. Red or brown miso will be saltier and stronger tasting.) (use gluten-free if necessary)

½ cup nutritional yeast

1 T. rice wine vinegar

ground black pepper, to taste

sliced green onion and red chili flakes to garnish, optional

 

Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Cut up any larger pieces of cauliflower so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it on paper towel or a clean tea towel if necessary, and place on the prepared baking sheet. Toss the cauliflower with the sesame oil and Everything-but-the-Bagel spice. Spread the cauliflower out on the prepared baking sheet, ensuring there’s space between each floret so they can crisp on the edges. If they are all together, they will steam and remain soft. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-30 minutes, tossing once half way through. For the Garlic Miso Pasta: Prepare your pasta noodles according to package instructions except reduce the cooking time by 2 minutes. When the time is up, reserve 2 cups of the pasta cooking water. Drain the pasta in a colander. While the pasta drains, place the pot back on the stove over medium heat. Add the oil. When the oil is shimmering, add the garlic and cook it for 30 seconds. Add the water and miso – whisk well until the miso is dissolved. Whisk in the nutritional yeast, rice wine vinegar and black pepper to taste. Add the pasta back to the pot, stirring to coat and bring to a simmer for 1-2 minutes, or until the noodles are al dente. The sauce will look thin at first but it will thicken as the noodles finish cooking. Serve the pasta immediately with roasted cauliflower over the top, and garnish with green onions and chili flakes if desired. Store leftovers in a sealed container in the fridge for up to 5 days. Like any pasta, the noodles will soak up any excess sauce – add a splash of water to leftovers when reheating to loosen them up.

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.